Archive for the ‘Cookies’ Category
My baby had her first birthday last month. It still baffles me that I have a one-year-old, but I was excited to make her my sugar cookies. I haven’t made them in way too long so this was her first time trying them. She.loved.them. Yay!
I just wanted to share these cute cookies with you. If you’d like to try making them yourself, here’s the recipe and some helpful tips. Feel free to email me if you have questions!
Isn’t she the cutest!?
I have missed baking these past few months and I was very excited to get back in the kitchen this past weekend. With that said, I wanted to ease myself back into baking with a simple recipe and these pumpkin snickerdoodles did just that. It was perfect since I made the dough during Audrey’s morning nap, played and went for a walk with her while the dough chilled, then baked the cookies during her afternoon nap. It couldn’t have worked out better.
I absolutely love snickerdoodles and these did not disappoint. In my opinion, the amount of pumpkin in them is just perfect. There’s just enough pumpkin in them to make it noticeable but not too much that it overpowers the wonderful cinnamon flavor. If you’re a pumpkin lover like I am, try these pumpkin cupcakes and pumpkin cream cheese muffins after these snickerdoodles, of course.
For the cookies:
3¾ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
For the coating:
½ cup granulated sugar
1 teaspoon ground cinnamon
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and cinnamon for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the cinnamon-sugar mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the cinnamon-sugar mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
Bake the cookies for 11-13 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
My baby shower was this past weekend and, of course, I made sugar cookies for the event. I was very excited to make these sugar cookies. I have made sugar cookies for several other baby showers in the past but these were extra special since they were for my shower. I decided to make little onesie and feet sugar cookies. I love how they both turned out and they were a big hit with my friends and family! My mom and mother-in-law (along with my wonderful sister-in-law) hosted my baby shower and it turned out lovely. The weather was a little chilly but the shower was perfect. I felt so much love for my little girl!
I was very glad I made these for my shower since they were all devoured very quickly! If you’ve never made sugar cookies with royal icing you should give it a try. I love decorating with royal icing but it definitely took some time to get used to decorating with it, so don’t give up hope if you aren’t satisfied with the results at first. Working with royal icing can be a tedious and time-consuming process but I’m always in love with the results. Just be patient while decorating them and you’ll enjoy the process as much as I do!
Here are just a few tips about royal icing to get you started:
- Use a stand mixer to make the royal icing, I do not recommend using a hand mixer.
- When you color the icing, use a gel based color. I use Wilton gel colors but I’ve heard great things about AmeriColor.
- I usually use a #3 Wilton tip with a pastry bag to outline the cookies and then add the details using a #2 or #1 Wilton tip.
- I first outline the cookie with the #3 tip, then flood the cookie with a squeeze bottle filled with royal icing.
- Toothpicks are your best friend when working with royal icing! I use them after I flood the cookie to spread the icing to the edge of the cookie. They are also used to pop the little bubbles that may appear on the icing after you flood the cookie.
- Allow a few days to make the cookies. I usually make the dough and bake them one day, and then I allow two days to decorate the cookies. Let them sit overnight to dry when you are finished decorating.
- Keep trying! You’ll get better the more you practice, trust me!
- Please leave a comment if you have any questions.
Here I am at my baby shower (34 weeks pregnant)…..
1 cup butter (2 sticks), at room temperature
1 cup powdered sugar
1 egg, beaten
1 teaspoon almond extract
1 ½ teaspoons vanilla
1 teaspoon salt
2 ½ cups flour
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour.
Chill dough until firm (at least 30 minutes).
Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets.
Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool.
4 cups powdered sugar
2 Tablespoons meringue powder
5-6 Tablespoons water
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container (or many air-tight containers – one container for each color). This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. Color the icing as desired. (If you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand for at least an hour for the icing to harden. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
Once all the cookies have been edged, thin out the icing by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl (it should dissolve together after about 5 seconds). If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set for at least a couple hours before adding the details.
Use the remaining thicker icing (that you used for piping around the edges of the cookie, which are already in the pastry bags) for piping decoration as desired.
Source: Annie’s Eats
I hope everyone had a great Mother’s Day weekend! I was unable to spend my first Mother’s Day (yup, I consider myself a mother since I’m 30 weeks pregnant) with my husband since he had to travel to Sweden for work. However, we spent a lovely Saturday together and he gave me a beautiful bouquet of flowers and a gorgeous pair of diamond earrings. I know, I’m a very lucky woman!
Since he was going out of the country for work I decided to bake him something to bring with him. When I asked him what he wanted he instantly said Oatmeal Butterscotch Cookies. So, that’s exactly what I made him. I have tried a few different recipes but I’ve never found the one that we both truly loved, until now. Most of the recipes I’ve tried the cookies spread too much while baking, which resulted in flat cookies. These did no such thing. They baked perfectly and are now my go-to oatmeal butterscotch cookie. I love the combination of oatmeal and butterscotch in this cookie, great choice hubby! You really need to make these. And soon!
Oops, I got a kitty in the picture…..
Oatmeal Butterscotch Cookies
Yield: About 3-4 dozen cookies, depending on size
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashion oats
1 package of butterscotch chips
Heat oven to 375°F.
Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Source: slightly adapted from Two Peas and their Pod
If you gave up sweets for Lent do not look at these pictures. You have been warned.
I haven’t really been craving sweets lately (weird, I know!) but the instant I saw this recipe I was smitten. Anything with cake batter is truly amazing so the combination of cake batter and chocolate chip cookies is almost too good to be true. Don’t worry, it’s true! These chocolate chip cookies are delicious and I love their slight cake batter flavor.
You do need to purchase a box of yellow cake mix when the recipe only calls for 1 cup. But save the rest of the cake mix, I’ll be posting more cake batter recipes in the upcoming months!
I made half of this recipe and it still made a ton of cookies so expect a lot of delicious cookies if you make the entire recipe. Whenever I make chocolate chip cookies I usually freeze some of the cookies. Just roll the raw cookie dough in balls and freeze them in a tupperware container. That way you can pop one or more in the oven whenever you get a craving for a fresh chocolate chip cookie (I’m not sure if that’s a good thing or a bad thing).
Cake Batter Chocolate Chip Cookies
1 cup flour
1 cup yellow boxed cake mix
1/4 teaspoon baking soda
3/4 cup unsalted butter, melted, and slightly cooled
1 egg yolk
2 teaspoons vanilla
1/2 cup sugar
1/2 cup brown sugar
1 cup chocolate chips
3 tablespoons colored sprinkles
In a large bowl sift together the flour, cake mix, and baking soda. Set aside. In a bowl, beat together the melted butter, egg yolk, egg, and vanilla until slightly creamy. Add the sugars and stir well.
Add the flour mixture, stir until well combined. Stir in the chocolate chips and sprinkles.
Refrigerate for 30 minutes (the dough may be a little runny).
Preheat oven to 350.
Once dough is chilled, scoop heaping tablespoons worth of dough onto greased cookie sheets. The dough should be slightly smaller than a golf ball. Keep dough cool until it goes in the oven.
Bake 12-15 minutes, until the edges are golden and the center sets.
Cool for 5 minutes on the sheet, then place on a cooling rack to cool.
Source: adapted from Stephanie Cooks
I found this amazing chocolate chip cookie recipe in one of my favorite cookbooks, Baking Illustrated. This cookbook is like the bible for bakers. Small font, no pictures (just drawings), and amazing recipes! I love the fact they test every recipe again and again until it’s perfect. And when I mean perfect, I literally mean perfect. I have never tried a recipe from Baking Illustrated/Cook’s Illustrated that I have not absolutely loved.
These are huge cookies! I am not a fan of thin crispy cookies so if you are like me, you must make these immediately. The hardest part of this recipe was not eating the raw cookie dough (since I’m pregnant). That was tough. Very tough.
These are best enjoyed right out of the oven, but they do store well in an airtight container.
Thick & Chewy Chocolate Chip Cookies
Makes about 18 large cookies
2 cups plus 2 tablespoons (10 5/8 oz) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup (7 oz) brown sugar, packed
1/2 cup (3 1/2 oz) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 – 1 1/2 cups semisweet chocolate chips
Adjust the oven racks to the upper- and lower- middle positions and heat the oven to 325 degrees. Line two large baking sheets with parchment paper or spray them with nonstick cooking spray.
Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
Roll a scant 1/4 cup of the dough into a ball. Hold the ball of dough with your fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are soft and puffy, about 15-18 minutes (mine needed to bake longer), rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.
Source: Baking Illustrated
These delicious little treats would make a great addition to any holiday cookie platter!
You can use round, square, or regular pretzels for this recipe. I used round pretzels since I had them on hand and they worked perfectly.
These are incredibly easy to make since you only need three ingredients! But don’t let the simplicity of this recipe fool you, they are delicious and addicting. You have been warned.
Turtle Pretzel Candies
As I’ve mentioned before, I LOVE the combination of sweet and salty (and these truffles are no exception).
Peanut butter and crushed pretzels covered in milk chocolate, what’s not to love? These are super easy to make and I think they would make a great addition to your holiday cookie/dessert tray. I’m not the best at dipping truffles in chocolate so just add sprinkles on top and you won’t even notice their disfigurements. I would cover everything and anything in sprinkles if I could!
Peanut Butter Pretzel Truffles
1/2 cup peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted
Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.
Roll the peanut butter mixture into 10 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour.
Roll the frozen balls in melted chocolate. (To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.)
Refrigerate until the chocolate is set, about 30 minutes.
Store airtight in the refrigerator for up to 2 weeks.
Source: Slightly adapted from Eating Well
Who could resist a whoopie pie?
I don’t understand why cupcakes are the craze right now when whoopie pies exist. Two soft pieces of cake with a delicious frosting sandwiched between them! Wow, that just sounds incredible.
I used a pastry bag with a small circle tip to pipe the cake batter and the cream cheese frosting. You could also scoop the batter on your baking sheet/parchment as well. However, I found that using the pastry bag and tip was very easy and fun! I also love the little swirls the circle tip made.
Red Velvet Whoopie Pies
For the cookies:
2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. red food coloring
For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar
Preheat the oven to 375˚ F.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the red food coloring.
Transfer the batter to a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet/parchment paper. Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.
To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
Transfer the frosting to a clean pastry bag fitted with a plain round tip. Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.
Source: Annie’s Eats