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Strawberry Shortcake Cookies

7 Dec

These cookies were requested by my very famous blogger friend last week. To be honest, I wasn’t too excited about them. I mean, they looked good, but most baked goods look good to me. They turned out way better than I thought they would. The batter looks like you’re making biscuits, and the cookies were cakey and delicious. The recipe is pretty easy, and would most likely be great with different types of berries.

Strawberry Shortcake Cookies
makes about 2 dozen/adapted from this recipe

Here’s what I used:

  • about 2 cups diced strawberries
  • 2 teaspoons lemon juice
  • 1/2 cup plus 2 tablespoons sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 2/3 cup heavy cream
  • coarse sugar to top cookies

Here’s what I did:

  1. Mix together strawberries, lemon juice and 2 tablespoons sugar in a bowl – set aside.
  2. Blend together the flour, 1/2 cup sugar, baking powder and salt in a bowl.
  3. Cut the cold butter into small pieces, and blend into the flour mixture using your hands or a pastry cutter (hands work better in my opinion).
  4. Stir in the cream, and then fold in the strawberries.
  5. Drop batter onto a parchment lined baking sheet (I used a tablespoon scoop and ended up with larger, more cakey cookies).
  6. Sprinkle with the coarse sugar and bake at 375 degrees for about 20-25 minutes.
  7. Watch the cookies toward the end of 20 minutes – some of my bottoms looked almost burnt (due to the strawberries settling when baking).
  8. Cool completely on a wire rack before eating.  

Chocolate Walnut Cookies

4 Aug

These gigantic cookies are extremely easy and extremely yummy. A friend compared them to a cookie-shaped brownie and I think that’s pretty accurate. It’s amazing that only a few simple ingredients made these monsters. I was hesitant due to the lack of butter in the recipe (which is its own food group in my world), but they’re fantastic and I didn’t even miss my dear dairy.

Chocolate Walnut Cookies
makes 12/adapted from this recipe

Here’s what I used:

  • 2 3/4 cups chopped walnuts
  • 3 cups confectioners sugar
  • 1/2 cup plus 3 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 4 egg whites (at room temperature)
  • 1 tablespoon vanilla

Here’s what I did:

  1. Spread the walnuts on a baking sheet and bake at 350 for about 8 minutes – let cool.
  2. Mix the sugar and cocoa in the bowl of an electric mixer (or a large mixing bowl).
  3. Add the cooled walnuts.
  4. On medium speed, blend in the egg whites and vanilla until just combined.
  5. Drop batter on parchment lined baking sheets (makes a dozen).
  6. Bake at 320 degrees for about 13 minutes.
  7. Cool completely before you go anywhere with them! I made the mistake of shoving them into a bag to transport and they didn’t like that one bit. They still tasted great but didn’t look so hot.

Golden Grahams Cookies

22 Jun

This was a random find on my favorite site – Baking Bites. I never really had Golden Grahams as a kid (we were a Life and Cheerios family), but I was interested in how they would taste in a cookie. Um, they taste really good. I just finished dunking my second “test cookie” in a glass of cold milk and am wondering if I need a third just to be safe. My one change for future batches – I’d keep the cereal crumbs a bit larger.

Golden Grahams Cookies
makes about 4 doz/adapted from this recipe

Here’s what I used:
  • 1 cup butter (room temperature)
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 3 tablespoons buttermilk
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick cooking oats
  • 1 cup smashed up Golden Grahams
  • 2 cups milk chocolate chips

Here’s what I did:

  1. Beat together butter and both sugars until smooth.
  2. Mix in egg, buttermilk and vanilla.
  3. In a separate bowl, stir together flour, baking soda, and salt.
  4. Add dry ingredients to butter mixture and mix for about 2 minutes.
  5. By hand, mix in the oats, cereal and chocolate chips.
  6. Drop dough by one inch balls onto parchment lined baking sheet.
  7. Bake at 350 degrees for about 11 – 13 minutes.
  8. Let cookies sit on baking sheet for a couple of minutes, and then move them over to a wire wrack to cool completely.

Oatmeal Chocolate Chip Ice Cream Sandwiches

27 Apr

I promised V these ice cream…er, frozen yogurt sandwiches as payment for a recent Friday night cat feeding. She’s the bomb and just so happens to be my neighbor. I whipped up some cookies, which were chewy and oatmealy and delicious, and threw in a little frozen yogurt. Perfection.
Oatmeal Chocolate Chip Ice Cream Sandwiches
adapted from this recipe
Here’s what I used:
  • 1 cup butter (room temperature)
  • 1 cup light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups oats
  • 1 1/2 cups chocolate chips
  • Stonyfield Farms fat free vanilla frozen yogurt
Here’s what I did:
  1. Blend together butter and both sugars until light and fluffy.
  2. Beat in eggs, one at a time.
  3. Stir in vanilla.
  4. In a separate bowl, blend flour, baking soda and salt.
  5. Gradually mix into the butter and sugar mixture.
  6. Stir in oats and chocolate chips.
  7. Drop on parchment lined sheets by heaping teaspoonfuls.
  8. Bake at 325 degrees for 12 minutes.
  9. Cool completely on wire wrack before sammiching.
  10. Spread about 2 – 3 teaspoons of frozen yogurt on one cookie and top with another – repeat until you run out of cookies (I left the frozen yogurt on the counter to soften as the cookies cooled…made sammiching much easier).
  11. Throw the sandwiches in the freezer so the frozen yogurt firms up again.
  12. Enjoy – they rule!

Lime Coconut Sugar Cookies

25 Mar


Holy cookies – these ended up perfectly chewy and sugary. The lime flavor wasn’t too overpowering, and the bits of zest were quite festive. They were a big hit and crazy easy to make. All in all, a great success. Also – lesson learned: cats love sugar cookies. Or, cats just love to lick things with sugar on them.

Lime Coconut Sugar Cookies
makes about 2.5 doz/adapted from this recipe

Here’s what I used:

  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature
  • 1 1/2 cups sugar (plus another 1/2 cup to roll cookies)
  • 1 egg
  • 1/2 teaspoon vanilla
  • zest of one lime
  • 3 tablespoons lime juice
  • 1/2 cup toasted coconut

Here’s what I did:

  1. Blend together flour, baking soda, powder and salt – set aside.
  2. Beat butter and sugar until fluffy – about 2 minutes.
  3. Mix in egg, vanilla, lime juice and zest.
  4. Slowly blend in the dry ingredients, and stir in the coconut.
  5. Form cookies by rounded teaspoonfuls and roll in extra sugar.
  6. Bake cookies at 350 degrees about an inch/inch and a half in lined baking sheet for about 8 minutes.
  7. Cool on baking sheet and then on wire wrack…enjoy!

Cornflake Macaroons

11 Feb


I know, I know. Coconut and cornflakes? Really? Yes, really. These macaroons are extremely easy and have a satisfyingly sweet crunch.

Cornflake Macaroons
makes 12 / adapted from this recipe

Here’s what I used:

  • 1 1/2 cups shredded coconut (plus 1/4 cup)
  • 1 cup cornflakes (I’ll use more next time)
  • 2 egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla

Here’s what I did:

  1. Pour the coconut, cornflakes and sugar in a bowl.
  2. Mix together with a wooden spoon, crunching up the cornflakes as you go.
  3. Add the egg whites and vanilla, mix all ingredients together with your hands.
  4. Rinse your hands and form small macaroon balls.
  5. Coat each macaroon with the extra coconut and place on parchment covered baking sheet.
  6. Bake at 325 degrees for about 20 minutes, or until golden on edges and tops.
  7. Cool on wire rack and eat it!

Cookie Swap!

11 Feb


For the annual cookie swap at work, I really wanted to make gingerbread cookies. I found a yummy butterscotch gingerbread recipe and gave it a whirl.The flavors worked really well together and put me in the christmas spirit big time. My cookies were stars – both in shape and in the swap. 🙂

Butterscotch Gingerbread Cookies
makes 2 doz / adapted from this recipe

Here’s what I used:

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 3 cups flour
  • 2 packages butterscotch pudding mix (3.5 oz each)
  • 3 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon

Here’s what I did:

  1. Mix butter and brown sugar.
  2. Beat in eggs one at a time.
  3. In a separate bowl mix flour, pudding mixes, ginger, baking powder and cinnamon.
  4. Add dry mixture to the butter and sugar, making sure it is fully incorporated.
  5. Cover the dough and chill for one hour or until easy to handle (I chilled mine for a bit longer).
  6. Lightly flour your work surface and roll dough to about a 1/4 inch thick.
  7. Cut dough using fun, festive cutters.
  8. Place on ungreased baking sheet about an inch apart.
  9. Bake at 350 degrees for about 7 minutes or until lightly golden around the edges
  10. Cool completely on wire racks before decorating.
  11. Decorate with frosting, cutie sprinkles and any other edible things you have hanging around and eat it! (Don’t tell anyone, but I used store bought frosting that comes in decorating tubes…super easy and almost as yum as do it yourself frosting).