Cookies

• Basic Sugar Cookie

  Ingredients

  •  1 c. {two sticks} of REAL unsalted BUTTER, softened
  •  1 1/2 c. confectioner’s sugar
  •  1 egg
  •  2-3 tsp flavoring {pick what you like, I prefer almond}
  •  2 1/2-2 3/4 c. all-purpose flour
  •  2 tsp. baking powder
  •  1 tsp. salt

  Instructions

  1. Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.
   
  2. Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.
  

  Notes

  The dough DOES not need to be refrigerated. That’s why I like it.
  
  The dough needs to rest a little after mixing, it will firm up a little bit after a minute or two
  
  The recipe doubles well
  
  Baking times are approximate. You must KNOW your oven. Watch them the first few times you bake them. Get a thermometer, and do not over bake. If the cookies are browning you have gone too far.
  
  This dough can be flavored any way you like.
  
  The cookies freeze well
  
  There is a lot of leavener in these cookies. This is not a typo. The general rule is less leavener so they don’t spead, but I’ve never been one to follow the rules.
  
  This recipe does spread a little. If you don’t like that add a little flour. Speaking of flour, start with 2 1/2 cups. Add another 1/4 of a cup if the dough seems to sticky.
  
  If you don’t like salt, leave it out altogether. If you only have salted butter, use that and reduce the salt.
  
  I prefer decorating day-old cookies. They are less likely to leach oil back into your icing if they have had a day or two to “dry out”. They are still soft, however.

  • 
    

  CookieCrazie Sugar Cookies

  1 cup (227 grams) butter, softened (2 sticks)

  1 1/2 cups (300 grams) sugar

  1 egg

  1 teaspoon vanilla

  1/2 cup (125 grams) sour cream

  4 & 3/4 cups (600 grams) flour

  1/4 teaspoon baking powder

  1/8 teaspoon baking soda

  1/2 teaspoon salt

  Cream butter and sugar. Beat in egg, vanilla, & sour cream. Blend in dry ingredients.
  No refrigeration of dough is necessary.
  Preheat oven to 325 degrees. Roll dough to desired thickness. Cut into shapes.
  Place cookies on ungreased cookie sheet. Bake approx 20 minutes.

  Yield: 20-25 medium cookies

  SUPER SOFT SUGAR COOKIE RECIPE

  
  

  
  • 3/4 cup of butter, softened
  • 3/4 cup of granulated sugar
  • 2 eggs
  • 3 teaspoons McCormick Vanilla Extract
  • 1/2 tsp salt
  • 2 1/4 teaspoons of baking powder
  • 2 1/4 cups of all purpose flour
  • 
    
  • Frosting Ingredients:
  • 
    
  • 2 1/2 cups of powdered sugar
  • 3 Tablespoons of unsalted butter, softened
  • 1/2 Tablespoon of vanilla extract
  • 3 Tablespoons of milk

  INSTRUCTIONS

  1. In a large bowl, cream together butter and granulated sugar. Mix in eggs and vanilla until combined. Then add your salt, baking powder and flour. Mix until the batter is lump free.
  2. Cover and chill for at least one hour.
  3. Preheat oven to 350°F.
  4. Line a baking sheet with parchment paper or a silicone baking mat. Roll cookies into balls and flatten a little. Try and make your cookies all the same size. (You could use a medium size cookie scoop also.)
  5. Bake for 10-11 minutes (check at 8 minutes and watch them) You want them a little golden brown on the bottom. Remove from cookie sheet about 1 minute after cooking them.
  6. When cookies have completely cooled, prepare frosting. In a medium bowl, beat together the powdered sugar and butter until creamy. Add vanilla and 1 Tbsp milk at a time until your frosting reaches desired consistency.
  7. Frost cookies and top with sprinkles. Let your frosting set. Once it is set, store in an air tight container.

  Ginger Snaps (Libbie Archibald)

  3/4 c shortening

  2 c sugar

  1/4 c molasses

  2 tsp. cinnamon

  2 tsp. cloves

  1/3 tsp. salt

  3/4 c butter

  2 eggs

  3 1/4 c four

  2 tsp ginger

  2 tsp soda

  
  

  Cream together shortening, butter, and sugar.  Add eggs and molasses.  Add dry ingredients.  Make into balls and roll into sugar.  Bake at 375 for 8 mins.  Glaze while still warm with powdered sugar, water and vanilla.

  CHOCOLATE MINT COOKIES

  yield: 3 DOZEN COOKIES

  cook time: 9-11 MINUTES

  

  INGREDIENTS:

  • 1 cup butter (Sweet Cream, Salted)
  • 3/4 cup Granulated Sugar
  • 2/3 cup Brown Sugar (packed)
  • 2 Eggs
  • 1 tsp. Vanilla
  • 2 1/4 Cups Flour
  • 2/3 Cup Unsweetened Cocoa Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. Salt
  • The Best Mint Buttercream Frosting
  • Ghirardelli Chocolate Melting Wafers or Chocolate Chips

  DIRECTIONS

  2. Mix dry ingredients together and set aside.
  3. Cream butter and sugars.
  4. Mix in Eggs and Vanilla.
  5. Fold in dry ingredients.
  6. Roll dough into balls.
  7. Bake in a 350 degree oven for 9-11 minutes.
  8. Frost with The Best Mint Buttercream Frosting
  9. 
     

  THE BEST MINT BUTTERCREAM FROSTING

  1. yield: 2 1/2 CUPS
     Our amazing Buttercream Frosting recipe infused with Mint flavoring is one of our new favorite things. Try The Best Mint Buttercream Frosting today!

  INGREDIENTS:

  1. • 1 pound (4 cups) of Powdered Sugar
     • 1 cup Butter (We use Salted Sweet Cream Butter)
     • 1 Tablespoon Milk
     • 1/2 teaspoon Peppermint Extract
     • Wilton Color Right Food Coloring – Yellow and Blue
     • Decorating Bags
     • Wilton 2D Decorating Tip
     • Mixer

     
     

  DIRECTIONS:

  1. 1. Add powdered sugar to mixing bowl.
     2. Add softened sticks of butter
     3. Add 1 tbsp of milk.
     4. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
     5. Add more milk, a little bit at a time until frosting is the proper consistency.
     6. Add Peppermint Extract

  
  Favorite Chocolate chip Cookies

  1/2 c shortening

  1/2 c butter

  1/2 c granulated sugar

  1 c packed brown sugar

  1/2 tsp. baking soda

  2 eggs

  1 teaspoon vanilla

  2 1/2 c All purpose flour

  1 - 12 oz package semi sweet/ milk chocolate pieces

  1 c chopped walnuts

  
  

  Melt butter and combine with shortening.  Add sugars and soda.  Beat in eggs and vanilla.  Add flour.  Fold in c-chips and nuts.

  Bake 375 for 8-12 mins

  Chewy Chocolate Chunk Cookies

  Yield: 16 large cookies

  
  

  Prep Time: 10 minutes

  
  
  

  Cook Time: 12 minutes

  
  

  Total Time: 3 hours, 30 minutes (includes chilling)

  Ingredients:

• 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170g) unsalted butter, melted1
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature2
• 2 teaspoons pure vanilla extract
• 1 cup (180g) semi-sweet chocolate chips or chocolate chunks

Directions:

1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more detail and a photo. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
6. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

1. Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
2. Room temperature egg + egg yolk are best. Typically, if a recipe calls for room temperature or melted butter, it's in good practice to use room temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes. What to do with the extra egg white? Make these or these.

3. COPYCAT SWIG SUGAR COOKIE

   Preheat oven to 350. Cream together the softened butter, oil, and sugar. Add the eggs, sour cream, extracts and mix until well combined. Add the dry ingredients last and mix until a nice soft dough forms.  (I like to knead the dough by hand to incorporate the last bit of flour.) Roll dough into golfball size balls and placed on a parchment lined cookie sheet.  Using the back of a drinking glass sprayed with cooking spray, smash the balls into round circles about 1/2 inch thick. Bake for 8-10 minutes- cookies should not brown at all.  Allow to cool on the cookie sheet for 5 minutes and transfer to a cooling rack if desired. Allowing them to cool on the cookie sheet is very important because they continue to cook. Don’t take them off too soon! I rotate two pans when I cook these so my first pan of cookies has the time to cool.

   Frosting
   1/2 cup butter softened
   3/4 cup reduced fat sour cream*
   2 pounds powder sugar
   red food coloring (if desired)

   
   

   Whip the butter in the bowl of the stand mixer on medium speed for a few minutes until light and fluffy.  Add the sour cream and a few drops of red food coloring and mix for another minute, then gradually add the powdered sugar a cup at at time.  You want the frosting to be nice and stiff, not runny. I usually add a few cups of sugar, check the consistency and taste and then add more if needed. You might not use the whole 2 pounds of powdered sugar. Frost the cooled cookies.

   
   Cutler's Chocolate Frosted Peanut Butter Cookies
   
   
   Ingredients

   
   • 1 cup butter , room temperature
   • 1 cup brown sugar
   • 1 cup white sugar
   • 1 teaspoon salt
   • 1/2 teaspoon baking powder
   • 1/2 teaspoon baking soda
   • 1 teaspoon vanilla
   • 2 eggs
   • 3 1/4 cups cake flour (see notes for homemade cake flour substitution)
   • 1- 12 oz bag Reese's Peanut Butter chips (no substitutions)

   
   

   Peanut Butter Frosting:

   • 1/2 cup butter , soft-room temperature
   • 3 cups powdered sugar
   • 1/2 cup creamy peanut butter (not natural)
   • milk to thin to proper consistency

   
   

   Chocolate Frosting:

   • 1/2 cup butter , softened
   • 2-3 cups powdered sugar
   • 2 tablespoons unsweetened cocoa (or less if you like a lighter cocoa frosting)
   • 1 1/2 teaspoons vanilla
   • 2 tablespoons milk (more if needed)

   
   

   Instructions
4. For the Peanut Butter Cookies: Pre-heat oven to 350 degrees and place rack in center of oven. Line cookie sheets with parchment paper.
5. Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well.
6. Add flour and peanut butter chips. Mix just until flour and chips are blended together.
7. Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart.
8. Bake for about 10-12 minutes, or until set. Cool completely.
9. For the Peanut Butter Frosting: Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.
10. For the Chocolate Frosting: Cream butter and 2 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.
11. After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look.


Recipe Notes
I never have cake flour on hand but you can easily make your own. 1 cup of cake flour is equal to 1 cup of regular all-purpose flour with 2 tablespoons of flour replaced with cornstarch. So basically I take my measuring cup and put 2 tablespoons of cornstarch in it and then fill the 1 cup measuring cup with flour. Do this 3 times for this recipe and then add your remaining 1/4 cup of all-purpose flour.




Cutler's Gingerbread Cookies

author cutler's cookies






Ingredients

• 1/2 cup butter
• 1/2 cup margarine*
• 1 cup sugar
• 1 egg
• 1 cup molasses (Curt prefers the Grandma's brand)
• 1/2 teaspoon slat
• 1 1/2 teaspoon baking soda
• 1 tablespoon ginger
• 1 1/4 teaspoon cloves
• 1 1/4 teaspoon cinnamon
• 4 1/2 cups cake flour (more if needed, so it's not too sticky)**

Instructions

1. Cream butter, margarine and sugar. Add egg and molasses and stir until combined.
2. Mix dry ingredients together and gradually stir into the molasses mixture.
3. Chill dough for about 1-2 hours. Chilling the dough makes it easier to handle if rolling dough out to make cut out cookies.
4. When ready to bake, scoop the dough, using an ice cream or large cookie scoop.
5. Drop onto a parchment lined baking sheet, about 6 per sheet.
6. Bake at 350 degrees for about 8-10 minutes. Cookies are done when top is crackled and middle no longer looks wet or shiny.
7. This dough may be used to make gingerbread men.




Notes

-*You may also use all butter, a combination of butter and margarine, or a cup of butter flavored Crisco.-If desired, roll the dough in sugar before baking.-**Cutler's uses a commercial cake flour. If you use all purpose flour, start with 4 cups of flour, and add more flour as needed to produce a dough that is not too sticky.

Cutler’s Buttercream Frosting:
1 cup butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla




Classic Peanut Butter Blossom Cookies

Ingredients







1/2

cup granulated sugar

1/2

cup packed brown sugar

1/2

cup creamy peanut butter

1/2

cup butter or margarine, softened

1

egg

1 1/2

cups Gold Medal™ all-purpose flour

3/4

teaspoon baking soda

1/2

teaspoon baking powder

Additional granulated sugar

Steps







• 1

  Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
• 2

  Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
• 3

  Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

  
  

  
  

  
  

  Levain Bakery-Style S'mores Cookies

  
  

  
  

  
  

  
  

  These Levain Bakery-Style S'mores Cookies are incredible! Reminiscent of the cookies made at the famed NYC bakery, they are supremely thick and gooey with underbaked centers and a fun s'mores flavor!
  

  Ingredients

  • 1 cup COLD unsalted butter, cut into cubes
• 
  1 cup light brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup cake flour
• 1/2 cup graham cracker crumbs
• 1¼ cups all-purpose flour
• 2 cups semi-sweet OR milk chocolate chips
• 1 cup miniature marshmallows
• 1 cup roughly chopped graham crackers

Instructions

• Preheat oven to 410° degrees F. Line 1 baking sheet with parchment paper or a silicone liner and set aside.
• In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar together with the paddle attachment on low speed for 30 seconds. Increase speed to medium and beat for another 30 seconds, then increase speed to high power and beat for a final 30 seconds or until creamy and smooth. Add in the eggs, one at a time, followed by the vanilla extract. Add in the cornstarch, baking soda, salt, graham cracker crumbs, cake flour and all-purpose flour and mix on low speed until a soft dough comes together. Lastly, gently stir in the chocolate chips, miniature marshmallows and graham cracker pieces. Cover and refrigerate dough for 30 minutes to chill. This is mandatory.
• Using a digital cooking scale for accuracy, measure out a 6 ounce portion of cookie dough and form it into a tall, roughly shaped ball - not a compact, tightly rolled one like we're used to. Stagger 4 cookie dough balls 3" apart on the baking sheet - no more than 4 dough balls per baking sheet. We're only baking one sheet at a time, so refrigerate any remaining dough.
• Bake the cookies in the center rack of the oven for 8-12 minutes or until the cookies appear set and look dry and dull on the outside. You can always bake off one cookie to test to gauge how long your oven will take as everyone's ovens differ in time and temperature. Your cookies should be slightly gooey and underbaked in the center. Remember, do NOT over-bake! The cookies will continue to set up some as they cool. Cool the cookies on the baking sheets to set, at LEAST 30 minutes before serving as cookies are quite delicate while hot.

  Notes

  Because we're working with marshmallows, some melting is going to happen when the marshmallows seep out of the cookie dough and melt on the pan. Chilling the dough helps chill the marshmallows too, which slows down their melting process some. 

  
  

  
  

  Levain Bakery-Style Peanut Butter Cookies

  These Levain Bakery-Style Peanut Butter Cookies are the ULTIMATE for serious PB lovers! Supremely thick and chewy with gooey centers and a soft texture, they're packed with peanut butter flavor and Reese's Pieces for the most amazing cookie ever!
  

  Equipment

  • Digital kitchen scale, for accuracy

    

    
    

  Ingredients

  • 1 cup unsalted butter, cut into cubes
  • 1 cup light brown sugar
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup creamy peanut butter
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup cake flour
  • 2 cups all-purpose flour
  • 2 cups peanut butter chips
  • 1½ cups Reese's Pieces candies

  Instructions

  • Preheat oven to 410° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.
  • In the bowl of a stand mixer, cream together the cubed butter, brown sugar and granulated sugar with the paddle attachment for 30 seconds on low speed. Increase speed to medium and beat for another 30 seconds, then increase to medium-high speed and beat for another 30 seconds until mixture is creamy and smooth. Beat in the eggs, one at a time, followed by the vanilla extract and peanut butter, scraping down the sides and bottom of the bowl as needed. 
  • Add in the cornstarch, baking soda, salt, cake flour, and all-purpose flour and mix on low speed until just combined. Fold in the peanut butter chips and Reese's Pieces candies by hand until fully incorporated. 
  • Using a digital kitchen scale for accuracy, weigh out 6 ounces of cookie dough in a loose, rough textured ball. I like to make my cookie dough balls kind of tall as well. You do not want the dough balls to be smooth and compacted. Place on the baking sheet. Repeat with remaining dough balls, staggering on the baking sheet at least 3" apart from one another, and only placing 4 dough balls per baking sheet. 
  • Bake one baking sheet at a time in the center rack of the oven for 10-13 minutes or until the tops are light golden brown and the exterior is dry and dull looking. Centers will be slightly underdone and gooey; this is okay and the cookies will finish cooking some once removed from the oven. Let stand on the baking sheets for at least 30 minutes before serving; the cookies are very delicate and fragile once removed from the oven and need time to set before being moved.
    

    Notes

    If you're craving a chocolate and peanut butter cookie, you can replace the Reese's Pieces candies with chocolate chips. I would use 2 cups of chocolate chips for the 1.5 cups of Reese's Pieces. 

    This recipe was tested with King Arthur Cake Flour.
    

    Ultimate Chocolate Chip Cookie Bars

    These Ultimate Chocolate Chip Cookie Bars are seriously HEAVENLY! Soft, chewy, gooey and irresistibly chocolaty, they're made with two types of chocolate and a secret ingredient that takes them over the top!

    

    
    

    
    

    Ingredients

    • 3/4 cup unsalted butter, softened to room temperature
    • 1 cup light brown sugar, lightly packed
    • 1/2 cup granulated white sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 Tbsp vanilla extract
    • 1 tsp baking soda
    • 2 tsp cornstarch
    • 1 tsp instant espresso powder
    • 1/2 tsp salt
    • 2 cups all-purpose flour
    • 3/4 cup semi-sweet chocolate chips I like Guittard
    • 1/2 cup dark chocolate chips I like Guittard

    Instructions

    • Preheat oven to 350° degrees F. Line a 9x13" light metal rectangular baking pan with foil or parchment paper, extending the sides of the foil or parchment over the edges of the pan. Spray the foil or parchment with cooking spray; set aside. 
    • In the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar with the paddle attachment until creamy and combined, about 30 seconds. Add in the egg and egg yolk, mixing well, followed by the vanilla. Lastly, beat in the baking soda, cornstarch, instant espresso powder, salt, and flour on low speed until a soft dough comes together. Stir in the chocolate chips.
    • Press the dough evenly into the prepared baking pan. Bake for 20-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for at least 20 minutes before cutting into bars, or for super neat squares, cool completely.
      

      Notes

      You can find the instant espresso powder on the coffee and tea aisle at most major grocery stores. I use the brand Megdalia d'Oro. I promise it won't make your bars taste coffee-ish or mocha-like! It just enhances the chocolate notes and imparts a lovely flavor profile. 

      When making such a simple recipe, I like to use higher quality ingredients since the focus is so narrowed down to one flavor. In this case, the chocolate! Splurge for a higher quality chocolate chip for these bars - trust me, you can taste a difference! I like using Guittard or Ghirardelli, or if you can find it, Callebaut. You can find Guittard and Ghirardelli now at most grocery stores, including Target and Walmart.

  Best Ever Sugar Cookie Bars

  These Sugar Cookie Bars are seriously amazing and so easy! Super soft, chewy and buttery with a lovely buttercream frosting and plenty of sprinkles!

  

  
  

  Ingredients

  • 1 cup (2 sticks) salted butter softened
  • 1 cup granulated white sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 1/2 tsp almond extract OR lemon zest optional but I love the addition of lemon zest
  • 1 tsp baking powder
  • 1 Tbsp cornstarch
  • 2¼ cups all-purpose flour

  Buttercream Frosting:

  • 1/2 cup (1 stick) unsalted butter softened
  • 2 tsp vanilla extract
  • 1/4 cup heavy whipping cream or milk
  • 2¼ cups confectioners' sugar
  • Pink food coloring
  • Rainbow sprinkles

  Instructions

  • Preheat oven to 350° degrees F. Line a 13x9 light metal baking pan with foil or parchment, extending the sides of the foil over the edges of the pan. Spray the foil or parchment with cooking spray; set aside.
  • In the bowl of a stand mixer, cream together the butter and sugar until smooth and creamy, about 1 minute. Beat in the eggs, one at a time, followed by the vanilla extract and any additional mix-in, if using. Scrape down the bottom and sides of the bowl as needed. Lastly, add in the baking powder, cornstarch and flour and mix until just combined. 
  • Press the dough evenly into the prepared pan in an even layer. Bake for 14-16 minutes or until just barely browned. The edges should be very light golden brown but the center will still look slightly underdone and pale. Remember, the bars will continue to cook in the pan as they cool. Allow to cool completely. 
  • For the frosting: In the bowl of a stand mixer, cream together the butter and vanilla until creamy and fluffy, about 1 minute. Add in the confectioners' sugar, one cup at a time, alternating with the heavy cream until frosting is light and fluffy. Tint the frosting your desired shade, if you'd like. 
  • Spread the buttercream frosting evenly over the cooled bars. Top with sprinkles.
    

    Notes

    Almond extract or citrus zests are an optional mix-in that adds tremendous flavor. I love the combination of almond and vanilla extracts because it lends a cake batter-y, bakery flavor, but I actually prefer lemon zest and vanilla for a fresher flavor.

    Sprinkles are optional and can be substituted with dried fruit, chopped nuts, or miniature chopped candies, such as mini M&M's. 
    

    Levain Bakery-Style Oatmeal Scotchie Cookies

    These Levain Bakery-Style Oatmeal Scotchie Cookies are crazy good and done in the style of the famed NYC bakery! Colossal in size and incredibly gooey with signature underbaked centers, they're buttery and rich with brown sugar flavor thanks to butterscotch chips and a hint of cinnamon. So delicious! 

    Prep Time15 mins

    Cook Time14 mins

    Total Time29 mins

    Course: Cookies, Dessert

    Cuisine: American, Dessert

     

    Servings: 9 cookies

    Ingredients

    

    
    

    • 1 cup (2 sticks) COLD unsalted butter, cut into small cubes 226 grams
    • 1 cup lightly packed light brown sugar 172 grams
    • 1/2 cup granulated white sugar 95 grams
    • 2 large eggs
    • 2 tsp vanilla extract
    • 1/2 cup cake flour
    • 1½ cups old-fashioned oats not instant oatmeal
    • 2 cups all-purpose flour 253 grams
    • 1 tsp cornstarch
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1/2 tsp ground cinnamon
    • 3 cups butterscotch chips 517 grams

    Instructions

    • Preheat oven to 410° degrees F. Line 2 baking sheets with parchment paper; set aside.
    • In the bowl of a stand mixer, cream together the cubed cold butter and both sugars with the paddle attachment on low speed for 30 seconds. Increase speed to medium and continue beating for 30 seconds. Lastly, increase speed to medium-high and beat for an additional 30 seconds until light and fluffy. Scrape the bottom and sides of the bowl if needed. 
    • Beat in the eggs, one at a time, followed by the vanilla extract. Lastly, add in the cake flour, oats, all-purpose flour, cornstarch, baking soda, salt, and ground cinnamon and mix on low speed until incorporated. Stir in the butterscotch chips. Chill the dough for 15 minutes.
    • Using a digital cooking scale for accuracy, measure out 6 oz of dough into a tall, rough and loosely packed dough ball. Place 4 dough balls staggered 3" apart onto a baking sheet. Bake one sheet at a time in the center rack of the oven for 11-14 minutes or until the cookies appear dull and dry in texture, are light golden brown and appear set. Cookies will be underbaked and gooey in the center as is signature of Levain style cookies but will continue to finish cooking as they cool on the baking sheets, so do not over bake! Cool on the baking sheets for at least 30 minutes as the cookies are quite fragile while they're hot. Keep remaining dough refrigerated while cookies bake.

    
    

    CHOCOLATE CHIP PUDDING COOKIES

    Chocolate chip pudding cookies have everything I love in a cookie- simple to make, soft and chewy, and tons of chocolate chips. It makes a big batch too!

    PREP TIME15 mins

    COOK TIME8 mins

    TOTAL TIME23 mins

    SERVINGS: 36 cookies

     

    AUTHOR: Kathleen

    INGREDIENTS

    • ▢ 2 1/4 cups all-purpose flour
    • ▢ 1 teaspoon baking soda
    • ▢ 1 cup butter, softened
    • ▢ 3/4 cup brown sugar, firmly packed
    • ▢ 1/4 cup granulated sugar
    • ▢ 1 (3.4-ounce) package instant vanilla pudding mix
    • ▢ 1 teaspoon vanilla extract
    • ▢ 2 large eggs
    • ▢ 12 ounces semisweet chocolate chip morsels
    • ▢ 1 cup pecans or walnuts, chopped (optional)

    INSTRUCTIONS

    • Preheat oven 375 degrees.
    • In a medium mixing bowl, whisk together flour and baking soda; set aside.
    • In a large mixing bowl, using a handheld electric mixer set on medium speed, cream together butter, brown sugar, granulated sugar, pudding mix, and vanilla until combined and creamy. Mix in the eggs, one at a time and combine. Add chocolate chips and nuts and combine until evenly dispersed.
    • Using a medium cookie scoop, form dough into balls and place on ungreased cookie sheets 2 inches apart.
    • Bake in preheated oven for 8-10 minutes. Allow to cool 2-3 minutes on cookie sheets then remove to a wire rack to cool completely







Chocolate Chip Cookies with Vanilla Pudding



These cookies stay soft and gooey for so long! A classic chocolate chip cookie recipe that makes a huge batch and stays fresh for days!

• 4 1/2 cups flour
• 2 tsp. baking soda
• 2 cups butter or margarine (softened)
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 3.4 oz. packs Instant vanilla pudding mix
• 4 eggs
• 3 cups chocolate chips
1. Preheat oven to 375 degrees. Mix together the flour and baking soda and set aside
2. Cream butter and both sugars together. Beat in the pudding mix until blended.
3. Add the eggs one at a time, mixing well after each addition. Blend in the flour mixture gradually just until combined. Stir in the chocolate chips.
4. Drop by rounded spoonfuls onto ungreased cookie sheets.
5. Bake for about 8-10 minutes or until edges are golden brown.

Tips: I always try to leave enough time so that after I make my cookie dough, I can refrigerate it for an hour or so before I bake the cookies. This helps the cookies stay more round and fluffy and they won’t spread out as much as a room temperature dough will. It’s not a necessary step, but can make a difference.

I take the cookies out at about 8 minutes. Sometimes they don’t look completely done, but just let them sit on the pan for a couple minutes and they’ll finish cooking a bit and firm up. They are so ooey gooey this way!




Glazed Lemon Crinkles (Sarah Hansen)

2 package of lemon cake mix

4 eggs

2/3 c canola oil or vegetable oil

2 tsp fresh lemon juice or 1 tsp lemon extract

1 c powder sugar for rolling dough in before cooking

 Zest of One lemon


1. Preheat oven to 375

2. Mix cake mix, eggs, oil and 2 tsp fresh lemon juice or lemon extract, just until mixed

3. Make 1/2" balls of dough and roll them into the powder sugar.  you should be able to make 4 dozen cookies with the dough

4. Bake for 9 minutes until very lightly brown, on an uncreased cookie sheet.

Frosting:

4 oz cream cheese (take out of fridge to soften early)

2 tbs. fresh lemon juice

1 cup powder sugar

Whip together and glaze the cookie.  Then sprinkle lemon zest on the cookies.




Brown Butter Vanilla Rice Krispy Treats

These Brown Butter Vanilla Rice Krispy Treats are seriously MIND-BLOWING! A few simple tweaks transform humble squares into gourmet treats with the addition of brown butter, vanilla and a secret ingredient.

Prep Time1hour hr 10minutes mins

Total Time1hour hr 10minutes mins

Course: Bars, No Bake Desserts, No-Bake Treats

Cuisine: American, Dessert

 

Servings: 12 squares

Ingredients

• 5 Tbsp unsalted butter
• 2 tsp pure vanilla extract
• 1/3 cup sweetened condensed milk
• Pinch salt
• 10 oz bag miniature marshmallows, plus 2 extra cups for stirring into the final mixture
• 6 cups crispy rice cereal

Instructions

• Line an 8x8 or 9x9 square pan with parchment paper or foil, extending the sides of the parchment or foil over the edges of the pan. Lightly grease with cooking spray; set aside.
• Add the butter to a medium saucepan and cook on medium heat until melted. Pay close attention, because at this point butter will brown quickly and it can go from browned to burned fast. Butter will start to foam, fizz and sizzle for a few minutes and then you'll begin to notice little browned bits on the bottom of the pan. Swirl the pan occasionally to prevent scorching and to pick up those browned bits. Once the butter is nutty, fragrant and amber in color, remove from heat.3. Stir the sweetened condensed milk, vanilla extract and salt into the butter mixture, then add in 10 oz of the marshmallows and stir until totally smooth and combined.4. Add the crispy rice cereal to a large bowl with the remaining 2 cups of mini marshmallows. Pour the marshmallow mixture over the top and use a wooden spoon or rubber spatula to combine until the crispy rice cereal is fully coated. 5. Using greased hands, carefully pat the mixture into the prepared pan (caution, as it may be hot). Pat it into an even layer, but don't compress it too much - the key to great RKTs is to have some air pockets in there. Allow the mixture to set for about an hour before cutting into squares.
  

  Brown Butter Snickerdoodles

  These Brown Butter Snickerdoodles are light, crispy and chewy with soft centers and the most incredible brown butter and vanilla base! You're going to LOVE this irresistible cookie!

  Prep Time20minutes mins

  Cook Time12minutes mins

  Total Time32minutes mins

  Course: Cookies

  Cuisine: American, Dessert

  Servings: 24 cookies

  Ingredients

  • 12 Tbsp unsalted butter, softened to room temperature and divided
  • 1¼ cups granulated white sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1 large egg
  • 1 large egg yolk
  • 1 Tbsp pure vanilla extract
  • 1 tsp baking soda
  • 2 tsp cream of tarter
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 1/4 cup granulated white sugar
  • 3 tsp ground cinnamon

  Instructions

  • Preheat the oven to 350℉.
  • First, prepare your brown butter: In a small saucepan, add in 8 Tbsp (1 stick) unsalted butter over medium-low heat and allow the butter to melt. Once it has melted, do not stray far from the stove as the browning process happens quickly! The melted butter will bubble, pop and sizzle violently; this is normal. After about 5 or so minutes, it may become foamy. Swirl the pan occasionally to discourage burning. You'll begin to notice some browned bits on the bottom of the pan; continue swirling the pan and remove from the heat when the butter is amber in color and smells nutty. 
  • Pour the brown butter into the bowl of a stand mixer with the remaining 4 Tbsp softened butter. Allow to sit for 5 minutes to help further soften the remaining butter. Then, add in the sugars and beat with the paddle attachment until combined, about 1 minute. Add in the egg, followed by the egg yolk, mixing well, followed by the vanilla. Lastly, add in your baking soda, cream of tarter, salt, and flour and mix until just combined; set aside. Meanwhile, in a small bowl, mix together the remaining granulated sugar and cinnamon.
  • Line two baking sheets with parchment paper. Using a Tablespoon-size cookie dough scoop, portion out dough balls one at a time. Drop a rounded dough ball into the cinnamon sugar mixture and toss gently to coat. Place the dough balls 2" apart on the baking sheets. 
  • Bake for 10-12 minutes, rotating the pans halfway through baking time to ensure even baking. Remove from the oven and allow to cool on the baking sheets for 5 minutes before carefully transferring to a wire rack to cool completely. Cookies may appear puffy and deflate; this is normal as they are a crisper cookie than a traditional puffy one. If you have any leftover cinnamon sugar, sprinkle it over the still-warm cookies.
    

    Monster Cookie Carmelitas

    These Monster Cookie Carmelitas combine two favorite desserts: carmelita squares and monster cookies into one gooey, chewy, outrageously delicious bar!

    Prep Time10minutes mins

    Cook Time32minutes mins

    Total Time42minutes mins

    Course: Bars, Dessert

    Cuisine: American, Dessert

     

    Servings: 12 squares

    Ingredients

    • 3/4 cup salted butter, melted
    • 3/4 cup light brown sugar, lightly packed
    • 1 tsp pure vanilla extract
    • 1 cup old-fashioned oats
    • 1 cup all-purpose flour
    • 1 tsp baking soda
    • 11 oz Kraft caramel bits (or caramel squares, unwrapped)
    • 1/2 cup heavy whipping cream
    • 3 Tbsp creamy peanut butter (not the natural kind)
    • 2/3 cup semi-sweet chocolate chips
    • 1/2 cup miniature M&M's, plus 2 Tbsp

    Instructions

    • Preheat oven to 350℉. Line an 8x8 light metal square baking pan with foil or parchment paper, extending the sides of the foil or parchment paper over the edges of the pan. Spray with cooking spray; set aside.
    • In a medium bowl, mix together the melted butter, brown sugar, vanilla, oats, flour, and baking soda together until well blended. Press half of the dough into the prepared pan in an even layer. Bake for 10-12 minutes until just barely set. Remove from oven, but keep oven on.
    • While crust bakes, prepare your caramel filling. In a medium microwaveable bowl, add the caramel bits and heavy cream. Microwave on HIGH power for 30-40 second intervals, stirring until mixture is smooth and melted. Stir in the peanut butter and whisk until combined and cohesive. 
    • Pour the caramel filling over the crust. Sprinkle evenly with both the chocolate chips and 1/2 cup miniature M&M's. Crumble the remaining oatmeal cookie dough evenly over the caramel filling layer. Sprinkle the remaining 2 Tbsp miniature M&M's over the top oatmeal cookie crust. 
    • Bake for an additional 15-20 minutes or until the center is light golden brown and appears set. If it jiggles slightly, that's okay; but it should not be sloshing around in the pan. Cool completely to room temperature, then you may cut into squares or refrigerate for about an hour for easier slicing. I recommend serving these at room temperature due to the caramel.

    Notes

    I recommend using a regular peanut butter for this as opposed to the natural kind which I find to be too oily and cause separation. I like JIF or Skippy.
    CRUMBL PINK SUGAR COOKIE COPYCAT RECIPE

    INGREDIENTS

    • Crumbl Cookie Recipe
    • ½ c butter softened 
    • ¼ c vegetable oil
    • ¾ c granulated sugar
    • 3 T powdered sugar
    • 1 egg
    • 1 ¼ tsp vanilla
    • 2 ½ c flour
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • ¼ tsp cream of tartar
    • Cookie Icing
    • ½ c softened butter
    • 2 c powdered sugar
    • 2 to 3 T heavy cream or milk
    • ½ tsp almond extract
    • Pink food coloring

    INSTRUCTIONS

    1. 1. Preheat oven to 350 degrees.
    2. In a medium bowl, combine the flour, baking soda, baking powder and cream of tartar, set aside.
    3. In a stand mixer, cream together butter and sugars until fluffy, Mix in oil. 
    4. Beat in the egg and vanilla extract.
    5. Slowly add the dry mixture until just thoroughly combined.
    6. Using a ¼ measuring cup, scoop the dough and roll into a ball.  Place on a
       cookie sheet lined with parchment paper and flatten the dough.
    7. Place 6 cookies to each pan and bake at 350 degrees for 9-12 minutes.
    8. Cool completely.
    9. For the frosting, cream the butter and sugar together until smooth.  Add the
       heavy cream and almond extract.  Blend until you are happy with the consistency, using more cream or sugar.  
    10. Mix in a few drops of pink food coloring or until you are happy with the color.
    11. Spread frosting on cooled cookies and chill in refrigerator.

    
    

    Oreo Brownie Cookie

    Course: Dessert

     

    Servings: 20 cookies

    Author: Eating Gluten and Dairy Free

    Equipment

    • 2A round frosting tip, optional
    • 16 inch piping bag, optional

    Ingredients

    • 20 brownie cookies, baked recipe link in post
    • 3 c vanilla buttercream frosting recipe link in post
    • 6 Oreo cookies, crushed suggestions in the post

    Instructions

    • Bake brownie cookies according to the recipe. Note-- the chocolate chips in the recipe are optional and we make these cookies slightly larger than the Fudgy Brownie Cookie recipe calls for. Allow cookies to cool completely on a cooling rack before frosting.
    • While the cookies are baking, prepare the buttercream frosting in an electric stand mixer. Refrigerate frosting while the cookies cool.
    • Transfer frosting to a 16" piping bag with a 2A round tip, Start in the middle of the cookie and pipe the buttercream frosting in a swirl shape until you get to the outside of the cookie, as pictured.
    • Or use an angled spatula and evenly frost each cookie.
    • Top cookies with crushed Oreo cookies and serve.
    • Notes-- buttercream frosting can made and refrigerated days in advance. As you pipe the buttercream frosting onto the cookie, the frosting might soften from your handgrip. Place the piping bag and tip into the refrigerator for 10 minutes to harden and resume decorating.

      After cookies have been decorated, store them in an airtight container in the refrigerator.













Decorated Chocolate Sugar Cookies with Blyss

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INGREDIENTS

• For the Cookie Dough
• 3/4 cup sugar 
• 1 egg 
• 1 cup unsalted butter, softened 
• 16 oz (by weight) all purpose flour 
• 1 tsp salt 
• 1 Tbsp vanilla 
• 1/2 Tbsp almond emulsion or extract 
• For the Royal Icing
• 2 lbs powdered sugar 
• 1/4 cup meringue powder 
• 3/4 cup warm water pinch of salt 
• 2 tbsp corn syrup 
• 1 tbsp clear vanilla 
• 1/2 tbsp butter flavor 
• 1/2 tbsp almond extract 

INSTRUCTIONS

1

For the Cookies

2

Cream butter and sugar together in stand mixer with paddle attachment on medium speed for 2 minutes. 

3

Add flavorings and salt. 

4

In a small separate bowl, crack the egg and lightly whisk. 

5

Add egg to the mixer bowl and mix on medium speed for 1-2 minutes. Ingredients should be evenly combined.

6

Stop the mixer and scrape down the sides of the bowl. Turn mixer on low and slowly add the flour. 

7

Mix only until ingredients have combined. Dough should pull away from the edges of the bowl. 

8

Divide dough into 2 equal parts. Using 1/4” guides, roll one half of the dough out between sheets of wax paper. Do not add more flour. 

9

Sheets of rolled dough can be stacked on a cookie sheet and chilled in the fridge for 1 hour or in the freezer for 20-30 minutes. Dough should be firm when cold. 

10

Preheat oven to 375 degrees while dough is chilling. 

11

Remove dough from fridge one sheet at a time. Allow it to sit at room temperature for 5 minutes before trying to cut shapes. 

12

Cut and bake shapes while dough is still cold. Place cut shapes on parchment lined baking sheet. Bake 9-12 minutes (depending on your oven) rotating the baking sheet once halfway through. 

13

For the Royal Icing

14

Combine warm water, flavorings, salt and meringue powder in mixer bowl and mix on low speed with paddle attachment until mostly dissolved, 1-2 minutes. Mixture will be foamy. 

15

Stop the mixer and add the powdered sugar all at once. Start the mixer on low speed. As the dry and wet ingredients are coming together, drizzle in corn syrup. 

16

Once everything has combined, stop the mixer and scrape down the sides of the bowl. 

17

Turn the mixer up to medium/high speed and beat for 5 minutes. Icing will form stiff peaks when it’s ready. Store icing in an airtight container until ready to use.