Brown Butter Snickerdoodles Recipe

Brown Butter Snickerdoodles Recipe

• 2 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp of salt
• 1 cup unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoons vanilla extract
• 1/4 cup sugar
• 2 teaspoons cinnamon

In a sauce or frying pan, melt the butter and continue to cook over medium-low heat. It will crackle and pop, which is fine! When the popping stops, pay attention as it will brown quickly. Once the solids begin to brown and it smells rich and nutty, remove from heat and pour into a separate container so that it does not continue to cook.

Let the butter cool for about 5 minutes. Meanwhile, combine the flour, baking powder, cinnamon, and salt. Set aside.

When the butter is ready, beat together with the sugars until smooth. Add the eggs, one at a time, then the vanilla, mixing again until smooth. Add the flour mixture, and mix until fully incorporated.

If the batter is still warm, let it cool to room temperature before rolling into 1/8 cup balls. Roll in the 1/4 cup sugar and 2 tsp cinnamon (mixed together), and place on a parchment-lined baking sheet.

Bake at 350 F for 10-12 minutes. Let the cookies stand on the baking sheet for two minutes after removing them from the oven, before transferring them to a cooling rack.

Holiday Biscotti Recipe

Holiday Biscotti Recipe

INGREDIENTS

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries
• 12 ounces good-quality white chocolate, chopped
• Red and green sugar crystals, for garnish

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Soft Chocolate Sugar Cookies Recipe

Soft Chocolate Sugar Cookies Recipe

INGREDIENTS

• 1/3 cup granulated sugar
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 3/4 cup  unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 14 tablespoons butter
• 1 3/4 cups packed dark brown sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 large egg plus 1 egg yolk

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. Pour the granulated sugar on a plate or shallow dish like a pie plate and set aside. In a medium bowl, stir together the flour, cocoa, baking soda and baking powder.
3. In a large bowl, melt 10 tablespoons of the butter in the microwave. Take care not to overheat; microwave the butter until just melted. Stir in the remaining 4 tablespoons butter until melted. Allow the butter to cool for 5-10 minutes (it should be about 90-95 degrees on an instant read thermometer).
4. Whisk the brown sugar, vanilla and salt into the melted butter until the mixture is completely smooth. Whisk in the egg and egg yolk until smooth. Stir in the flour mixture until just combined.
5. Roll the dough into balls, about 2 tablespoons for each cookie. Roll the balls in the granulated sugar and place on lightly greased or lined (with parchment or silpat liners) baking sheets. Using the bottom of a glass, flatten the cookies to about 1/4-inch thick, more or less. Sprinkle the cookies with a bit more granulated sugar (just a pinch per cookie).
6. Bake the cookies, one sheet at a time, until they have puffed and have cracks running through the top, about 12-14 minutes. Don't overbake or the cookies will be dry. Transfer the cookies to a baking rack to cool completely.

Molasses Crinkles Cookie Recipe

Molasses Crinkles Cookie Recipe

Ingredients

• 1 cup dark brown sugar
• 5 tbs. canola oil
• 7 tbs. molasses
• 1 large egg
• dash of cinnamon
• 2 tsp. pumpkin pie spice
• 2 tsp. nutmeg
• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• granulated sugar, for rolling cookies in

1. Preheat oven to 350 degrees
2. In a stand mixer, mix together on medium speed, the sugar, oil, molasses and spices for about 5 minutes. You shouldn’t have to scrape the bowl too much, but do as necessary.
3. Add in egg and mix on medium speed for another 2 minutes.
4. Add in flour and baking soda, and mix on medium speed to incorporate all the flour. I added more flour (it was originally 1 1/4 cup but I found it was too sticky to roll into balls. You can add more flour if needed)
5. Roll the dough into about 1″ balls, and drop into sugar. Flatten slightly, or leave as a ball it will flatten,  on the cookie sheet.
6. Put into oven for 10 minutes
7. Cool on the cookie sheet for 3 minutes before removing to rack to cool completely.

Raspberry Almond Shortbread Cookies Recipe

Raspberry Almond Shortbread Cookies Recipe

Ingredients:

1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract

Directions:

1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.

2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.

3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

Cocoa Peppermint Thumbprint Cookies Recipe

Cocoa Peppermint Thumbprint Cookies Recipe

Ingredients

• 1 1/2 cup all-purpose flour
• 3/4 cup granulated sugar, plus 1/2 cup (for rolling)
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 6 tbsp unsalted butter, melted
• 2 large eggs, lightly beaten
• 1/2 cup confectioners' sugar
• 20 unwrapped Hershey Kisses, Candy Cane variety

Instructions

1. In a large bowl, sift together the flour, 3/4 cup granulated sugar, cocoa powder, baking powder and salt. Pour in the butter and eggs and stir to moisten and combine. When it gets all crumbly and uncooperative, use clean hands to knead the cookie dough together until it forms one smooth ball. Cover and chill in the fridge for 30 minutes.
2. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Place 1/2 cup granulated sugar in a bowl and the confectioners' sugar in a second bowl.
3. Using a medium cookie scoop (1 1/2 tbsp size) to scoop out balls of dough. Roll each first in the granulated sugar and then in the confectioners' sugar. Arrange on the baking sheet leaving 1-inch between each ball. Once all the balls are rolled out, press down in the center with your thumb to flatten and leave about a 1/2-inch indent.
4. Bake for 10-12 minutes, until the cookies are puffed and cracked. Remove from the oven and immediately press one Candy Cane Hershey Kiss into the center of each cookie. Let cool for 5 minutes and then transfer to a wire rack to cool completely.
5. Enjoy.

Red Velvet Cream Cheese Filled Cookie Recipe

Red Velvet Cream Cheese Filled Cookie Recipe

Cookies:
1 box red velvet cake mix
2 eggs
1/3 cup oil
1 1/2 tsp. vanilla extract
1/2 C. powdered sugar

Cream Cheese Filling:
4 oz. cream cheese, softened
1/4 C. butter, softened
1 tsp. vanilla extract
3-4 C. powdered sugar

1. Preheat oven to 375 degrees and line pans with parchment paper.
2. In a large bowl, combine cake mix, eggs, oil and vanilla extract.
3. Scoop out pieces of dough that are about 1 tablespoon in size, or a little bigger. (Dough will be gooey.)
4. Drop into powdered sugar and cover with the sugar, then place cookie sheet 3 inches away from other dough balls.
5. Bake for 7-10 minutes and let cool.
6. Filling: Beat cream cheese and butter until smooth. Add vanilla and slowly add powdered sugar until you reach your desired consistency.
7. Pipe onto the bottom of half the cookies, sandwich with another cookie and then roll in coarse sugar to decorate.

Cookies & Cream Cookie Recipe

Cookies & Cream Cookie Recipe

1 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 package Cookies n'Creme pudding mix

2 eggs

1 tsp. vanilla

2 1/4 cups flour

1 tsp salt

1 tsp baking soda

10 Oreos, chopped

1/2 cup white chocolate chips

Preheat oven to 350 degrees. 

                                                      Cream together butter and sugars.

Stir in pudding mix.

Add eggs and vanilla to cream mixture.

Mix flour, baking soda and salt into mixture.

Chop ten oreos into small pieces. 

Add chopped Oreo's and white chocolate chips to dough.

Stir until all ingredients are combined.

Drop spoonfuls of dough onto greased cookie sheet and bake for 7-9 minutes or until slightly brown on top.

Turtle Cookies Recipe

Turtle Cookies Recipe

Ingredients

Cookie:

1 c. all-purpose flour

1/3 c. cocoa powder

1/4 tsp. salt

8 T. (1 stick) butter, softened

2/3 c. sugar

1 large egg, separated, plus 1 additional egg white

2 T. milk

1 tsp. vanilla extract

1 1/4 c. pecans, finely chopped

Caramel Filling:

14 soft caramel candies 

3 T. heavy cream

Chocolate Drizzle (optional):

2 oz. semi-sweet chocolate 

1 tsp. shortening

Directions
Prepare the Cookies:  
1.  Combine flour, cocoa, and salt; set aside.

2.  With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.

3.  Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

4.  Whisk egg whites in a bowl until frothy.  Place chopped pecans in another bowl.  Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans.  Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.

5.  Bake at 350 degrees until set, about 12 minutes.

Prepare the Caramel Filling:  
6.  Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.

7.  Once cookies are removed from the oven, gently re-press the indentations.  Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Chocolate Drizzle (optional):  
8.  Place chocolate and shortening in a small zip-top plastic bag.  Set bag in a bowl of warm water to soften.  Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.

9.  Snip a very small hole in the corner of the plastic bag.  Drizzle chocolate over the cooled Turtle Cookies.

Cake Batter Chocolate Chip Cookies Recipe

Cake Batter Chocolate Chip Cookies Recipe

Ingredients:

1 and 1/4 cup all-purpose flour
1 and 1/4 cup yellow or white boxed cake mix
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1.5 teaspoons vanilla
1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
1/2 cup sprinkles

Directions:

In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.

Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.

Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.

Preheat oven to 350 degrees.

Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool.

Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

Campfire Cookies Recipe

Campfire Cookies Recipe

1 cup butter
1 cup brown sugar
Cream together butter and sugar until incorporated

Add:
2 eggs
2 teaspoons vanilla
Beat thoroughly

Add:
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips, or one giant Hershey's bar, chopped
1 cup mini marshmallows
Stir to incorporate

The most fun part about these cookies is that you actually bake the cookie on top of a whole graham cracker.

Bake at F350°, for no more than 11 minutes (after 11 minutes, the graham cracker will burn).
Some of the marshmallow may toast off the cracker, but simply remove the cracker from your cookie sheet and quickly transfer to a wire rack.