Mint Chip Sugar Cookies Recipe
Mint Chip Sugar Cookies Recipe Ingredients 1 c. butter, softened 1½ c. sugar 2 eggs 1½ tsp. peppermint extract a few drops of green green food coloring (I used about 3 drops, use how many you want to make the cookies the color green you like) 3 c. flour 2 tsp. baking powder 1 tsp. baking soda 2 tsp. cream of tarter ¼ tsp. salt 6 oz. Andes Creme de Menthe Baking Chips 6 oz. semi-sweet chocolate chips Instructions Cream butter and sugar for about three minutes. It should be fluffy. Add eggs, green food coloring and peppermint extract. Cream for another 2-3 minutes. Measure dry ingredients in a separate bowl or sifter. Add dry ingredients to creamed mixture. Mix until combined. Add mint and chocolate chips. Gently stir to until incorporated. Line baking sheet with parchment paper. Drop cookies using a 2 Tablespoon size cookie scoop. Bake at 350 degrees for about 10 minutes. Watch for the cookies to begin cracking. Let cool on baking sheet for a few minutes. Transfer to cookie rack and finish cooling. Note: If you choose to use a smaller cookie scoop reduce baking time to 8 minutes....
Click for full recipe »
Chewy Cookies and Cream Cookies Recipe
Chewy Cookies and Cream Cookies Recipe Ingredients 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract about 14 oreo cookies Directions Preheat oven to 350F. Line baking sheets with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients until dough is formed. Add oreos directly into batter and beat on medium high speed until oreos are crushed and blended into dough. Roll dough into balls about 1 1/2 inch in diameter and place onto ungreased cookie sheets lined with parchment paper about 2 inches apart. Bake about 11-12 minutes in the preheated oven, or until golden around the edges. Cookies will be initially puffy when taken out from oven and will flatten after they cool....
Click for full recipe »
Peanut Butter Chocolate Chip Shortbread Cookies Recipe
Peanut Butter Chocolate Chip Shortbread Cookies Recipe Ingredients: 115g unsalted butter (room temperature) 75g creamy peanut butter 1 tsp vanilla extract 160g plain flour 40g icing sugar (sieved) 1/2 tsp sea salt 1 tbsp golden caster sugar (I only added this because the peanut butter I used is an organic one that doesn’t contain any sweetness) 140g milk chocolate chips Directions: Cream the butter and the peanut butter together with a hand mixer or a wooden spoon, making the mixture smooth. Beat in the vanilla extract. Mix together all of the dry ingredients in a separate bowl. Add the dry ingredients to butter mixture slowly and mix until the dough comes together. Stir in the chocolate chips, and turn the dough out onto a piece of waxed baking paper. Gently pull the dough together and form it into a log. If it’s is still crumbly you can work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and pop in the fridge for at least a couple of hours. After it has been chilled unwrap your log and slice it with a sharp knife. You don’t want to make your cookies too thick or too thin, so aim for about 1/3 inch. If your slice crumbles a bit, just smoosh the dough back together. These don’t have to be perfect! Preheat your oven to about 170 degrees and line and slightly greased baking tray. Pop your disks onto ...
Click for full recipe »
Peanut Butter Butterfinger Cookies
Peanut Butter Butterfinger Cookies: Makes: About 30 Cookies Ingredients: 1 ¼ cups all purpose flour 1 tablespoon baking powder ¼ teaspoon salt ½ cup (1 stick) unsalted butter, melted ½ cup granulated sugar ½ cup packed light brown sugar 1 cup creamy peanut butter 1 large egg 1 teaspoon vanilla extract 10 fun size butterfinger bars, chopped Directions: In a small bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer, beat together butter, sugars, and peanut butter just until smooth. Add egg and vanilla and beat until combined. Add the flour mixture and mix just until the dough comes together. Add in the butterfinger and mix together. Cover and refrigerate the dough for at least 2 hours or up to overnight. Remove the dough from refrigerator and let it come to room temperature. With racks in the upper and lower thirds of the oven, preheat to 350F. Line two baking sheets with parchment or silicone baking mats. Using a 1-inch cookie scoop or a heaping tablespoon place cookie dough on prepared cookie sheet 2 inches apart. Using the back tines of a fork, make a crosshatch pattern on each cookie, flattening it slightly. Bake, rotating sheets halfway, until cookies begin to brown at the edges but centers still look slightly uncooked, 9 to 10 minutes. Cool cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely....
Click for full recipe »
Birthday Cake Cookies
Ingredients: 1 1/2 sticks (or 3/4 cup) butter 3/4 cup brown sugar 1/4 cup sugar 1 (3.4 oz) package instant vanilla pudding mix, dry 3/4 cup yellow cake mix, dry 2 eggs 1 tsp vanilla 1 tsp baking soda 2-1/4 cups flour 1/2 tsp salt 1/2 cup sprinkles Directions: Preheat oven to 350 F. Stir together flour, salt and baking soda and set aside. In a large bowl, cream butter and sugars together. Add in pudding package and cake mix and beat until well blended. Add eggs and vanilla and mix until smooth. Add flour mixture slowly until well incorporated. Mix in sprinkles . Roll into 1″ balls and place on greased (or parchment paper lined) baking sheet. Bake at 350 F for 10-12 minutes....
Click for full recipe »
Crispy Oatmeal Cookies
Makes 24 cookies Ingredients: 1 cup unbleached all-purpose flour (5 ounces) 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon table salt 14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees 1 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 2 1/2 cups old-fashioned rolled oats 2 cups rice krispies cereal (optional- if want really really crispy all the way through) dash of cinnamon (optional) Directions: Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper/wax paper/silpat. Whisk flour, baking powder, baking soda, and salt (and cinnamon if using) in medium bowl. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed. If using rice krispies and/or chocolate chips, stir/fold them in using the spatula making sure they are incorporated into the dough. You’ve got ...
Click for full recipe »
Big and Chewy Light Chocolate Chip Cookies
Ingredients: 1/4 cup dried dates (chopped) or whole dates 3 tablespoons unsalted butter 1 cup all purpose flour 1 cup white whole wheat flour (or all purpose flour but you know you want your fiber) 1/2 tsp. baking soda 1/2 tsp. salt 1 1/4 cups packed light brown sugar 1 egg 2 tsp. vanilla extract 1/2 cup chocolate chips Directions: Preheat oven to 325 degrees. Line baking sheet with silpat or parchment paper. If your dates are dried, bring 1 cup of water to boil and add dried dates. Boil till dates are tender and puree in the food processor until you have a thick paste. If your dates aren’t dried, skip the boiling and go straight to pureeing them. You should have a little over 1/4 cup of date puree. Cook butter in a small saucepan over medium heat until nutty smelling and brown, about 4 minutes. let cool. Whisk flour, baking soda and salt together in a separate bowl. In a large bowl, beat the melted butter, brown sugar and date puree together until smooth about 1-2 minutes. Beat in the egg and vanilla until combined about 30 seconds, scraping the sides. reduce mixer to low and add flour mixture until combined. reserve 2 tablespoons chocolate chips then mix in remaining chips until incorporated. Working with 2 tablespoons of dough at a time, roll dough into balls, tear the balls in half and press back together with the torn side up. (or skip this step and roll dough into regular balls and ...
Click for full recipe »
Lavender Cookies
Ingredients: 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract 1/2 cup dried lavender Directions Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Add lavender and stir until just mixed. Wrap in plastic and freeze for 20 minutes. Roll dough out on floured surface. Cut into desired shapes (I just used a small dish to cut cookies into thick rounds). Place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks....
Click for full recipe »
Dark Chocolate Cookies
Ingredients 2 sticks butter 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 2 cups flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt Directions Preheat oven to 350. Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Roll into balls and bake at 350 for 8 – 9 minutes. Remove from oven and push Dove chocolate into center of cookie....
Click for full recipe »
Soft Frosted Sugar Cookies
Ingredients 2 1/2 cups cake flour 2 tsp cornstarch 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup salted butter, at room temperature 1/4 cup all vegetable shortening (unflavored), at room temperature 1 cup granulated sugar 1 large egg 1 large egg white 2 tsp vanilla extract 1/2 tsp almond extract 1 recipe Vanilla Frosting, recipe follows Vanilla Frosting 1/3 cup salted butter, at room temperature 2 1/2 cups powdered sugar 1/2 tsp vanilla extract 2 1/2 – 3 Tbsp half-and-half food coloring, optional Directions Sift flour, cornstarch, baking powder and salt into a large bowl, then whisk it just a few times, set aside. In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening and sugar until very pale and fluffy, about 4 minutes, scrapping down the sides of the bowl as needed. Add in egg and mix until combine, then add egg white, vanilla and almond extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration. Scoop dough out a scant 1/4 cup at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2″ thick (so you should have about a 2 2/3″ – 2 3/4 ” circular ...
Click for full recipe »