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Category Archives: Cookies

Snickerdoodle Cookies

Rob absolutely loves Snickerdoodles and asked for me to make some this year. I have honestly never made them before. I came across this recipe and gave it a whirl. I think over time I will alter it some, but I wanted to get the basics down before I forget!
Prep time: 30-40 mins
Cookies
  • 2¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¼ cups granulated sugar
  • ¼ cup dark brown sugar (light brown sugar will work, too)
  • 2 large eggs, room temperature
  • ½ teaspoon pure vanilla extract
Cinnamon Sugar
  • 3 tablespoons granulated sugar
  • 2½ teaspoons cinnamon
Instructions
  1. Preheat oven to 350 degrees and line a baking pan with parchment paper or a non-stick baking mat.
  2. In a medium bowl, mix together dry ingredients – flour, baking powder, salt, and 1 teaspoon cinnamon; set aside.
  3. In a mixer, cream together butter, granulated sugar and brown sugar.
  4. Next add vanilla extract and eggs one at a time, mixing after each.
  5. With mixer on low-speed, gradually add the bowl of dry ingredients and mix until incorporated, do not over-mix though.
  6. Cover bowl with plastic wrap and place in freezer for 15 minutes to chill. Can also place in the refrigerator if you plan on making the cookies later. You do not have to chill the dough, but it is much easier to roll into a ball if it is chilled a little.
  7. To make the cinnamon sugar, mix sugar and cinnamon in a bowl.
  8. Measure about 1 TBSP of dough, roll into a ball and then roll in cinnamon sugar and place on prepared cookie sheet. Squish the cookies down to flatten them a bit.
  9. Bake for around 12 minutes +/- (original recipe said 8-10, wasn’t enough for me). You do not want to over bake as snickerdoodle cookies are known for their soft and chewy texture. Cookies will look puffy when they are done, remove from oven and let cool slightly on baking sheet then move to cookie sheet to cool completely. Cookies will flatten a little as they cool.

Fudgy Cocoa No Bake Treats

Perfect for summer time when you don’t want to turn on the stove!

Total cook time: Around 3 hours
Total hands on time: Around 30 minutes

Fudgy Cocoa No Bake Treats

3 cups quick cooking oats
1 stick (1/2 cup) butter
2/3 cup creamy peanut butter (Jif)
1/2 cup milk
1/2 cup peanuts, chopped (optional)
1/3 cup cocoa
2 cup sugar
2 tsp vanilla

Instructions:

  • Line cookie sheet with waxed paper.
  • Measure out all ingredients and set aside.
  • In a medium saucepan, combine sugar, butter, milk and cocoa.  Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.
  • Remove from heat. Add oats, peanut butter, peanuts, and vanilla.  Stir quickly, mixing well.
  • Immediately drop heaping teaspoons of dough onto prepared sheet.
  • Put into the refrigerator to cool so cookies firm up, about 2-3 hours.  Store in a cool dry place.

Northland Cookies

This recipe is a real throwback.  These cookies don’t have any modern techniques, or modern ingredients.  But they are simply good.  Yet another cookie that brings me back to holidays with my family.

Total cook time: 4 hours
Total hands on time: 30 minutes

Northland Cookies

1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
6 TBSP shortening, softened
1 cup brown sugar
1/4 cup cold water
1/2 cup almonds, chopped

Instructions:

  • Preheat oven to 400 F. Use ungreased baking sheets.
  • In a separate bowl, sift together dry ingredients – flour, baking soda, salt, and cinnamon
  • In mixing bowl, cream together shortening and brown sugar.
  • Stir in water
  • Stir dry ingredients into dough.
  • Add in almonds.
  • Mix thoroughly with hands.
  • On a sheet of waxed paper, press into a long roll. Wrap, and chill, until stiff. About 2-3 hours.
  • Cut into thin slices, place on cookie sheets.
  • Bake for 5-6 minutes until lightly brown.

Peanut Blossoms

The peanut butter cookies with a Hershey’s kiss on top!

Total cook time: About an hour

Peanut Blossoms

1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup creamy peanut butter (Jif)
1 egg
2 TBSP milk
1 tsp vanilla extract
48 milk chocolate kisses (usually one bag is enough)

Plus:
1/2 cup sugar for rolling the dough balls in

Instructions:

  • Preheat oven to 375 F. Use ungreased cookie sheets.
  • In a mixing bowl combine all ingredients except for the candies.  Mix on low speed (Kitchenaid 2) until dough is well formed.
  • Shape dough into teaspoon sized balls.
  • Roll dough balls in sugar and place on cookie sheet.
  • Bake 8-9 minutes. (8 minutes for thin cookie sheet, 9 minutes for the thicker aluminum sheet)
  • Take out of oven and top each cookie with a candy kiss, pressing down firmly to make cookie crack around the edges.
  • Remove to a wire rack to cool.

Oatmeal Raisin or Chocolate Chip Cookies

These can be either oatmeal raisin or oatmeal chocolate chip depending on your crowd!
This recipe is the Quaker Oats recipe.

Total cook time: Maybe an hour

Oatmeal Raisin Cookies

1 cup butter, softened
1 cup brown sugar, firmly packed
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups oats (either old fashioned or quick cooking)
1 cup raisins OR chocolate chips
1 cup walnuts

Instructions:

  • Preheat the oven to 350 F. Use ungreased cookie sheets.
  • In mixer, cream together the butter, brown sugar, and sugar. About 5 minutes.
  • Add eggs and vanilla, beat well.
  • In a separate bowl, sift together flour, baking soda, cinnamon, and salt.
  • Add in to the dough mixing well.
  • Stir in the oats, raisins/chocolate chips, and nuts. Mix well.
  • Drop by teaspoonful onto cookie sheet.
  • Bake 10-12 minutes until golden brown.

Granny’s Sugar Cookies

Probably one of my favorite cookies ever.  Such great memories of making these cookies with my family.  These are great to make with kids! They can either be topped with sprinkles before they go into the oven, or frosting once they come out.  Either way, they are a must around holiday time.

Total cook time: About 90 minutes

Granny’s Sugar Cookies

1/2 cup butter, softenened
1 cup sugar
1 large egg
1/2 tsp salt
2 tsp baking powder
2 cups flour
1/2 tsp vanilla extract

Instructions:

Note: Decorate with sprinkles before the cookies go into the oven, or with frosting once cookies come out of the oven.

  • Preheat the oven to 400 F. Lightly grease the cookie sheets.
  • In the mixer, cream together the butter and sugar.
  • Blend in the egg.
  • Sift together salt, baking powder, and flour.  Then gradually add in to the dough.
  • Blend in vanilla extract.
  • On a clean counter top, roll out small batches of dough, and cut with cookie cutters.
  • Bake for 8-10 mins per batch.

Crispy Nuggets

A holiday time staple!  I often double the recipe since this doesn’t produce that many cookies.

Total cook time: About an hour

Crispy Nuggets

2 cups flour
1 tsp salt
3/4 cup shortening
1/4 cup butter
1/2 cup confectioner sugar
1 tsp almond extract
1 tsp vanilla
1/2 cup chopped walnuts

Plus:
1 cup confectioners sugar – for rolling cookies

Instructions:

  • Preheat oven to 325 F.  Use an ungreased cookie sheet.
  • Sift together flour and salt.
  • In the mixer, cream together shortening, butter, and confectioners sugar.
  • Blend in the almond extract, vanilla, and nuts.
  • Gradually add in the flour and salt mixture.  Mix until dough is smooth.
  • Bake for 25 minutes.
  • Once out of the oven, roll in confectioners sugar while hot.

Peanut Butter Cake Cookies

So Rob and I used to get this type of cookies at the grocery store and we nicknamed them “crack cookies” because we swore that there must be some sort of addictive property in them.  Finally I have a recipe for crack cookies, and to make them even more addictive, they’re PEANUT BUTTER based!!! Thanks Averie Cooks!

Total cook time: minimum of 4 hours
Total hands on time (including baking): about an hour
Baking time: 9 mins per sheet

For the Cookies:

1 large egg
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 tsp vanilla extract

1 3/4 cups cake flour
2 tsp cornstach
1/4 tsp baking powder
1/4  tsp baking soda
pinch salt

10-oz bag Reese’s Peanut Butter Chips

For the Frosting:

1/3 cup creamy peanut butter (Jif)
1/4 cup (1/2 stick) unsalted butter, softened
1 1/2 cups confectioner’s sugar
pinch salt
splash cream or milk, if needed to achieve proper consistency

Instructions:

Cookies are made in two stages.  First, you make the cookie dough.  It’s easy, just like most cookies.  Then the cookies have to chill for at least 3-4 hours before they are baked.  I made the frosting while the cookies were baking.

Make the cookie dough:

  • In the kitchenaid (set to 6) cream together the egg, butter, sugars, and vanilla till light and fluffy, about 5 minutes.
  • Meanwhile, in a small bowl, stir together the dry ingredients: cake flour, cornstarch, baking soda, baking powder, and salt.
  • Stop the mixer and scrape down the sides of the bowl.
  • Turn the mixer back on (set to 4-6) and add the dry ingredients. Mix until just incorporated.
  • Add in the peanut butter chips. Stir until just incorporated.
  • Cover a large cookie sheet with waxed paper.
  • Use a large tablespoon form dough balls that are approximately 2 heaping tablespoons worth.  It should make 16ish cookies.
  • Round the cookies as best as possible, they will be sticky, and place them on the prepared cookie sheet.  Once on the sheet flatten them slightly with a spatula.  You may need a touch of water to help the dough to not stick to everything!
  • Cover the cookies in plastic wrap and refrigerate for a minimum of 3 hours. OP says they can be refrigerated for up to 5 days.

TAKE A BREAK!

  • Once well chilled. Preheat the oven to 350 F. Line a large cookie sheet with a silpat.
  • Bake 8 cookies at a time for 8-9 mins.  Till they are just setting.  The dough may still look a bit shiny.  DON’T overcook!
  • Once out of the oven, leave them to set on the baking sheet for 5 minutes.  Then transfer to a wire rack for cooling.

Make the frosting:

  • While the cookies are baking and cooling, make the frosting!!
  • In the kitchenaid (set to 6) cream together the peanut butter and butter till light and fluffy.  Around 3 minutes.
  • Slowly add the sugar and salt.
  • If frosting seems too dry and crumbly, add in splashes of cream or milk to smooth it out.
  • Frost the cookies!

It is mandatory to eat at least one cookie right away!
Otherwise they’ll stay fresh in a good airtight container for a few days.

Lemon Cookies

Wow, I just made these today and they go straight to the blog! I have pinterest to thank for these guys.

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Lemon Cookies

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat the oven to 350 F. Prepare light colored cookie sheets with cooking spray. (If using dark colored cookie sheets decrease cooking time)

Prep: In a small bowl mix together the wet ingredients: vanilla, the egg, lemon zest, and lemon juice. In another small bowl mix together the dry ingredients (minus the powdered sugar): the salt, baking powder, baking soda, and flour.

To make: Cream together the butter and sugar. Next, whip in the wet ingredients. Stop the mixer and scrape down the sides. Then slowly mix in the dry ingredients (minus the powdered sugar). Once mixed again scrape down the sides of the bowl and mix again. Pour the confectioners sugar onto a small plate. Roll dough into a heaping teaspoon sized ball then roll the dough balls in the powdered sugar. Place onto cookie sheets. Bake for 9-11 minutes (mine were perfect at 10 minutes). Cookies are done when they are matte (not shiny) on top and lightly browned on the bottom.

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Nonna’s Italian Cookies

These are Rob’s Nonna’s cookies.  His childhood favorites!

Grandma Magazu’s receipe for Italian cookies

Total cook time: About 4 hours

For the cookies:

10 cups Flour
2.5 cups Sugar
1.5 TBSP Baking powder
1.5 tsp Baking soda
1.5 tsp Creme of tartar
2 cups Crisco
6 Jumbo Eggs
1 TBSP Vanilla extract
3/4 cup Milk

For the glazes:

Milk
Food coloring
Lemon extract (yellow food coloring)
Almond extract (green food coloring)
Vanilla extract (blue food coloring)

Instructions:

  •  Sift the flour and the dry ingredients into a large bowl
  • Cut the Crisco into the flour by the teaspoon.  It should look like sand.
  •  Beat the six eggs and then add the milk and other wet ingredients.  Beat together.
  • Slowly add the wet ingredients into the flour while mixing with a wooden spoon.  You may give a final mix with hands but wash hands often.
  • Knead the dough until it’s smooth.  Take care not to over handle it.
  • Dust the top of the dough with flour.  Cover it with a clean, damp cloth.  Let it sit for one hour
  • Take dough and roll, then cut with cookie cutters and/or roll pieces into tube lengths and curl them like a snail.
  • Arrange in a good baker’s cookie sheet. Bake at 350 degrees for 8-10 minutes

Glaze:  1 cup of confectionary sugar with a bit of milk to desired consistency and almond flavoring with a touch of lemon juice.  You may flavor the glaze as you wish.