Posts filed under ‘Cookies’
Happy St. Patty’s day! I love all holidays and I especially love making cute little holiday inspired treats. I found some green and white sprinkles on sale over the weekend and knew exactly what I wanted to make with them. I normally do not like to bake with boxed mixes, but this cookies were too cute to pass up. I wasn’t sure how the actual cookie would turn out, but they were very soft and chewy — which is just the way I like them. 🙂
I also got the chance to try out my silpats. I have had these for quite some time and haven’t used them yet. Boy oh boy did this make baking easier. I can’t believe I didn’t try them sooner.
Chocolate Sandwich Cookies
For the cookies:
1 package chocolate cake mix
1 egg, at room temperature
1/2 cup butter, at room temperature
For the frosting:
3/4 cup butter, softened
3 cups powdered sugar, sifted
1 1/2 tsp. vanilla extract
2-3 tbsp. milk
To make the cookies, preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a silpat. In the bowl of a stand mixer, combine the cake mix, egg and butter. Beat on low speed until just combined and all dry ingredients are incorporated. Roll the dough into 1- to 1 1/2-inch balls, place on the prepared baking sheets and press down to slightly flatten. Bake for 8-10 minutes. Allow the cookies to cool completely on the cookie sheets.
To make the frosting, in the bowl of a stand mixer, beat the butter on medium-high speed until smooth. Scrape down the sides of the bowl, add the powdered sugar, and beat until incorporated. Add vanilla extract and beat on medium speed until fully incorporated. Add 2 tablespoons of milk and beat on medium-high speed until smooth. If the frosting too thick, add the remaining 1 tablespoon of milk and beat until incorporated.
To assemble, pair the cookies based on size on a work surface. Frost the flat side of one cookie from each pair. Place the other cookie of each pair on top of the frosting, flat side down. Lightly press down so that the frosting reaches the edges of the cookies. To decorate, place sprinkles in a small bowl. Dip the sides of each cookie in the sprinkles, pressing down gently and rotating to cover the sides completely.
Source: Annie’s Eats
Since we are traveling this year for Christmas I haven’t made nearly the number of goodies I usually do. My husband had been bugging me to make a spicy cookie, but I just didn’t have a recipe I wanted to try. When I found these cookies I thought they would be similar to gingerbread and would satisfy his craving. They did just that. He was very pleased and called them addicting.
I took some advice from others who had reviewed the recipe and omitted the water. The icing I used called for milk and I happened to have some eggnog on hand so I used that. I thought it added a great flavor to the cookies, but definitely isn’t necessary.
Soft Ginger Cookies
2 1/4 Cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 Cup margarine, softened
1 Cup white sugar
1 Tbsp water (I omitted)
1/4 molasses or honey
extra white sugar for rolling
For the icing
1/2 Cup confectioners’ sugar
1 tsp milk (I used eggnog)
1 tsp light corn syrup
1/4 tsp almond or vanilla extract
Preheat the oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg, scrape down the sides of the bowl, and then stir in the molasses (and water, if using). Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut size balls and roll in sugar. Place the cookies 2 inches apart onto an ungreased cookie sheat.
Bake for 8-10 minutes or until edges are slightly golden brown. Allow the cookies to cool for 5 minutes before transferring to a wire rack.
To make the icing, stir together confectioners’ sugar and eggnog (or milk) until smooth. Beat in corn syrup and extract until icing is smooth and glossy. If the icing is too thick, add more corn syrup.
To frost drizzle approximately 1 tsp of icing over each cookie. Decorate as desired.
I wanted to make a variation of oatmeal raisin cookies so I adapted my favorite oatmeal raisin recipe. These cookies are so good and I can’t help to think they are somewhat good for you because they have cranberries in them right? right!
White Chocolate Oatmeal Cranberry Cookies
1 Cup (2 sticks) margarine or butter, softened
1 Cup firmly packed brown sugar
½ Cup granulated sugar
1 tsp Vanilla
1 ½ Cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt (optional)
3 cups uncooked oats
1 Cup dried cranberries
½-1 Cup white chocolate chips
Heat the oven to 350o, beat together the margarine and sugars until creamy. Add the eggs and vanilla beating well. In a separate bowl combine the flour, baking soda, cinnamon and salt. Add flour mixture into sugar mixture and mix well. Stir in the oats, cranberries, and chocolate.
Drop by rounded tablesppons onto an ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on the cookie sheet before removing to wire rack. Yield about 4 dozen.
Source: Adapted from Quaker
If I’m being honest I didn’t love these cookies at first bite, but after my fifth and sixth I changed my mind. In fact, amazingly I liked them even more the next day when they had cooled. The cookies have a wonderful flavor, and have a certain cakiness (yes, I know that’s not a word!) to them. I prefer my cookies to be a little more fudgy (yes, a term usually used for brownies). When I tried them again the next day I thought they were much more “fudgy” and I enjoyed them quite a bit more! If you’re looking for a new cookie recipe I would definitely give these a try. They have a wonderful flavor and are very pretty.
This recipe calls for some interesting steps when forming the cookie balls to place on the cookie sheet. You can read about them here. I, however, found the dough to be too sticky to work with and I just used my cookie scoop. For the first batch I put two small scoops on top of each other to form large cookies and for the second batch I used only one scoop. I think they turned out just fine and it eliminated the extra step.
Thick and Chewy Chocolate Chip Cookies
2 cups plus 2 tablespoons unbleached 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 packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
Heat the oven to 325 degrees. Line two large baking sheets with parchment paper or spray them with nonstick cooking spray.
In a medium bowl whisk the flour, baking soda, and salt, set aside.
In the bowl of your stand mixer fitted with the whisk attachment, 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 until combined.
Using a cookie scoop, place two scoops directly on top of the other, spacing them 2 ½ inches apart. *note – for smaller cookies you may use only one scoop watching the cooking time carefully*.
Bake until the cookies are a light golden brown and the outer edges start to harden. The centers will still be soft, 15-18 minutes. Halfway through the cooking time rotate the baking sheets from top to bottom and front to back. Cook cookies on the sheets, and remove with the side of a metal spatula.