It’s a sugar cookie. No, it’s a molasses cookie. Whatever it is, it is dee-licious! I love the crinkle tops and rich flavor of these cookies! If you let them cook a little longer – they’ll get to be a nice crispy ginger snap. I prefer mine soft, so they come out when the cracks still look moist and the edges are set. For a Christmas-y version, roll dough balls in red and green decorating sugar. Continue reading
I first made this recipe when my daughter was two years old. She had a severe dairy allergy, which was horrible in a lot of ways, but it killed me that she couldn’t bake with Mommy or eat any of the stuff I made. I took this recipe and altered it, using rice milk and soy butter in the icing and replacing the butter in the cookie for applesauce. The result was so fabulous and fun. A muffin top cookie without having to use a muffin top pan. I had a friend request a diary free cookie recipe today and this is what I gave her. These are also delicious with tea and coffee or for an after-school snack for those munchkins coming in from the cold. Continue reading
It is a well documented fact that my husband (Zachary) is not a fan of sweet things. Cookies, cakes, fudge, candy – none of it tempts him. It drives me crazy. However, even his lack of a sweet tooth cannot resist my peanut butter cookies. Probably because they are so nutty and awesome, rather than being just something sweet. There are a couple keys to a great peanut butter cookie. First of all, extra super chunk peanut butter is a must. Mine also have a full cup of chopped peanuts – imagine that, actual peanuts in a peanutty cookie. Secondly, make sure you take these cookies out when the edges are just starting to golden. They won’t look done, but trust me, if you want a soft cookie – take them out of the oven.
I made these out of shortbread cookies. A little orange zest added to the dough would make them truly outstanding!
Yesterday I made an amazing discovery. I love people and I love food. Well, I already knew those things, but here’s the discovery. I bake because I enjoy it, but more because I love the people in my life and want them to have delicious things. I’ve made a decision. Someday, when I have my own bakery, all the goodies will be named for the people I love that had a hand in the creation of those things. So, instead of having a cookie called “Double Chocolate Brownie Cookies”, they will simply be named “Phil”. As in, I’d like a dozen “Phils”. Because I created that cookie specifically for my pastor. And each item will have a photo of that person next to the name. I’m thinking of calling my bakery “Bakerlady’s House” – because it will be filled with all the people I love…in the form of delicious treats. We’ll see, I’m still working on it.
Today, I created what will be known as Emily. Emily (the person) is a friend from church. She is generous and organized. I love that she always seems to know when I need a play date to walk with our strollers and just talk. I made these cookies today to recreate some that I purchased (gasp!) for her baby shower last week. I have an excuse, I could not use my kitchen that day. Here’s what the purchased (Trader Joe’s) cookies looked like: Continue reading
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter
- Grease a 9×9 inch square pan.
- Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Reserve 1/2 cup of mixture for the topping. Press remaining mixture into the bottom of the prepared pan.
- Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
- Crumble the reserved oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
It’s pastor appreciation month. And I think my pastor pretty much rocks. He also likes my baked goods. Which makes him even more awesome. A few weeks ago he mentioned that he loves cookies that are the texture of brownies, with chocolate chips in them. He used to have them in Australia, but hasn’t found a really great one since he moved here. So – I’m on a quest to perfect such a cookie for him. Here’s my first attempt Pastor Phil. Zack will be dropping them by the church office in the morning. Please taste test and give me your feedback. As I’m no longer confined to cabbage soup, I did a taste test of my own. Oh. My. Goodness. They are rich, decadent, chocolate-y goodness. Totally brownie like and just really really good. Even my husband (who is not a baked goods/sweets fan) raved about these!
Pastor Phil’s Double Chocolate Brownie Cookies (Take 1)
2/3 cup shortening
1 1/2 cups packed brown sugar
1 tablespoon water
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups semisweet chocolate chips
- Preheat oven to 375°. Prepare two large baking sheets with parchment paper.
- In a large mixing bowl, cream shortening, sugar, water and vanilla on slowest speed. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips by hand. Put batter into a Ziploc bag and cut a large chunk from the corner. Pipe batter onto cookie sheets in large (about a tablespoon and a half each) dollops, flattening the tops slightly, spacing at least 2 inches apart. Bake in preheated oven for 7-9 minutes; do not overbake. Cookies will look underdone. Cool 2 minutes on baking sheets before removing to wire racks.
Today was my second attempt at the perfect snickerdoodle. I changed my recipe just a bit, replacing some of the butter with shortening. I also used a bigger ball of dough to get a slightly more domed cookie. I think I have found perfection. Puffed and soft, with just the right texture – these are exactly what I was looking for. Don’t be tempted to substitute the cream of tartar for baking powder – the tartar mixed with the baking soda is what gives these cookies their fast lift. As they de-puff slightly, you get the signature cracks of a snickerdoodle.
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
3 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C).
- Cream together butter, shortening, 1 1/2 cups sugar. Add the eggs and the vanilla. Sift together flour, cream of tartar, soda and salt. Add to wet ingredients until just combined. Refrigerate dough for 30 minutes.
- Shape dough by rounded spoonfuls into balls. I wanted them a good size, so I used 2 T of dough per ball.
- Mix the 3 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
- Bake only one sheet at a time for 8 minutes, or until set but not hard. The cracks should still look moist. Allow to cool 3 minutes on baking sheets then remove to cool on a wire rack.
I was looking for a bright lemon cookie that I could take to game night. I had all the ingredients on hand for these – too bad I didn’t notice the fridge time prior to starting the batch. They need to chill for 2 hours to get nice and firm before slicing. Sadly – that means I couldn’t finish them in time to share with my friends tonight. I wonder what to do with the half batch I haven’t eaten on my own. Hmmmm. If you like lemon, these are for you! These cookies pack a whollup of lemon flavor thanks to fresh lemon zest and juice in the cookie, as well as a lemon cream cheese glaze on top. Yum.
Glazed Lemon Cookies (America’s Test Kitchen)
3/4 C granulated sugar
2 T grated fresh lemon zest
1 3/4 C all-purpose flour
1/4 t baking powder
1/4 t salt
12 T (1 1/2 sticks) unsalted butter, cut into 1/2 inch cubes and chilled
2 T fresh lemon juice
1 large egg yolk
1/2 t vanilla extract
1 T cream cheese, softened
2 T fresh lemon juice
1 1/2 C confectioners’ sugar
For the cookies: Process the granulated sugar and lemon zest together in a food processor until the sugar is pale yellow and damp, about 30 seconds. Add the flour, baking powder and salt and pulse to combine, about 10 pulses. Add the butter pieces and pulse until the mixture resembles fine cornmeal, about 15 pulses.
In a small bowl, whisk the lemon juice, egg yolk and vanilla together. Do this at the last minute – if the lemon juice and egg sit together too long, they will curdle. With the machine running, add the lemon juice mixture through the feed tube in a slow steady stream, about 10 seconds. Continue to process until the dough begins to form into a ball, 10-15 seconds.
Transfer the dough to a clean counter and roll it into a 10-inch log – about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm (about 2 hours). A trick to keeping your dough in a round shape while cooling is to cut a paper towel roll lengthwise and set the dough inside…it keeps the side the dough is resting on from going flat.
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.
Slice the dough into 3/8 inch-thick cookies. Lay cookies on the prepared baking sheets spaced about 1 inch apart. Bake the cookies for 13-16 minutes or until the edges begin to brown. Switch and rotate the sheets halfway through cooking time. Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely before glazing.
For the Glaze: Whisk the cream cheese and lemon juice together in a medium bowl until smooth, then whisk in the confectioners’ sugar. Spoon a teaspoon of the glaze onto the center of each cookie and spread it out evenly with th back of the spoon. Let the glaze dry completely, about 30 minutes, before serving.
I generally do not like raisins in my baked goods. Oatmeal raisin cookies are pretty much my one exception. However, once I substituted white chocolate chips and dried cranberries for the raisins in this recipe – the plain old raisin variety pretty much bit the dust. These cookies are just how a good cookie should be. Slightly crisp around the edges, but still soft in the middle. These are packed with hearty oat flavor thanks to good old-fashioned oatmeal, and lots of it. You may be tempted to add cinnamon to this recipe (many oatmeal raisin cookies include it) – just try it without, you may be surprised to find you like being able to taste the oats…instead of just spices.
White Chocolate Oatmeal Cranberry Cookies
1 1/2 C all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
16 T (2 sticks) unsalted butter, softened
1 C packed light brown sugar
1 C granulated sugar
2 large eggs
3 C old-fashioned rolled oats (Quick cooking oats may be used, but you’ll lose some of the flavor. Instant oats should not be used.)
3/4 C sweetened-dried cranberries
3/4 C white chocolate chips
1. Adjust the oven racks to the upper-middle and lower-middle positions and preheat oven to 325°. Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, salt and nutmeg together in a medium bowl.
2. In a large bowl, beat the butter and sugars on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time until combined.
3. Reduce speed to low and slowly add flour mixture until just combined. Mix in the oats, cranberries and white chocolate chips until just incorporated.
4. Working with 3 tablespoons of dough at a time (or use a lever release ice cream scoop…it’s right about 3 T), roll the dough into balls and lay them on the baking sheets. Space about 2 inches apart. Flatten the cookies to a 3/4 inch thickness using your palm.
5. Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy. 22-25 minutes, switching and rotating the baking sheets halfway through baking. The cookies will look underdone – don’t overbake.
6. Let cookies cool 10 minutes on the baking sheets, then serve warm or transfer to a wire rack and allow to cool completely.