Coffee Cake Cookies

3/4 C. butter
3/4 C. sugar
1/4 C. Brown sugar
1 egg
1 tsp. vanilla
2 1/4 C. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp salt

Crumble
3 Tbls. cold cubed butter
1/2 C. flour
1/3 C. brown sugar
1 tsp. cinnamon

Icing
1/2 C. powdered sugar
1 Tbls. milk

Preheat oven to 350*. In a large bowl add your soft butter and sugars.  Cream on medium speed for 3 minutes or until light in color.  Add your egg and vanilla and mix on medium for 2 minutes.

Once your wet ingredients are completely combined add in your dry.  Mix on low speed until all dry bits are incorporated and your dough is formed.

Using a 2 Tbls. cookie scoop, scoop 16 cookie's onto a lined baking sheet. Using a 1 tsp. measuring spoon press a small hole into your cookie centers.  Make your crumble by adding the flour, brown sugar, cinnamon and cold butter into a bowl, mixing with hand until a sand like texture forms.  Add your crumble to each cookie.  Bake for 11-13 minutes. Allow to cool slightly and then drizzle with icing. 

Brown Sugar Single Serve Chocolate Chip Cookie

 3 Tbls butter
1/4 C. packed brown sugar
1 Tbls sugar
1 egg yolk
1/4 tsp. vanilla
6 Tbls. flour
1/8 tsp. baking soda
1/4 tsp. salt
1/4 C. semi-sweet chocolate chips

Brown the butter by adding to a skillet over medium heat and stir constantly.  The butter will start to foam and then turn brown quickly after with a nutty aroma.  Once brown, immediately remove from heat and pour in a bowl.  Set the butter aside to cool.  Line a baking sheet with parchment paper.  Once the butter has cooled down, mix in the brown sugar and white sugar. Then mix in the egg yolk and vanilla.  Stir in the flour, salt, and baking soda, then fold in chocolate chips.  Scoop the dough into 2 large dough balls (you can add a few extra chocolate chips on top).  Bake in Preheated oven for 11-13 minutes. Allow to cool on cookie sheet

Keto Chocolate Chip Cookies

1 C. cashew butter
1/2 C. allulose
1 egg
1 tsp. vanilla
1/4 tsp. baking soda
1/2 C. lily's semi-sweet chocolate chips

Preheat oven to 350*.  Line a pan with parchment.  In a bowl combine cashew butter, allulose, egg, baking soda and vanilla.  mix til combined.  Fold in chocolate chips.  Cover and refrigerate for 45 minutes.  Remove the dough and form 12 cookie balls.  place onto pan and bake for 10-12 minutes. Remove from oven and allow to cool on tray.  Store in a container in the refrigerator.  

Makes 12; 1 cookie per serving; 131 calories, 5g carbs, 4g protein, 11g fat, 3g fiber.

Christmas wreath cookies

½ cup unsalted butter
10 ounces miniature marshmallows
1 tsp. green food coloring 
6 cups cornflakes or flake cereal of some kind
Crisco (for hands)
Cinnamon candies (for garnish)

Pour 6 cups of Cornflakes into a large bowl and set aside.

Melt a stick of butter in a saucepan, on low heat. When completely melted, add a bag of mini marshmallows. Stir until the marshmallows are completely melted.
Add a teaspoon of green food coloring. Stir until the mixture is completely green

Pour the green mixture on the cornflakes. Mix until the cornflakes are completely coated and green.

Put Crisco on your fingers.
Place a small handful of the cornflake mixture on a parchment paper-lined baking sheet and form a wreath by making a hole in the center.
Place three cinnamon drops near each other on the wreath.
Repeat with the remaining cornflakes mixture. (Every once in awhile, put more Crisco on your fingers)
Let the wreaths rest on the baking sheet until they are set about 1 hour.

Jam Thumbprints

1 cup unsalted butter softened.

1/4 c. brown sugar packed.

1/2 c. sugar

1 egg

1 1/2 tsp. vanilla

2 1/2 c. flour

1/4 tsp. baking soda

1/4 tsp. salt

1/2 c. jam

powdered sugar for dusting

• 
  

Place the softened butter, granulated sugar and brown sugar in the large. Beat with a hand held or standing mixer until light and fluffy, about 2-3 minutes.Add the egg and vanilla extract, then beat for a couple of minutes until combined.Add the in the dry ingredients. Beat until well blended.Place the dough on a large piece of plastic wrap and form it into a disk. Cover the dough completely with the plastic wrap, then refrigerate for at least one hour, or up to 3 days.Remove the shortbread cookie dough from the refrigerator about 10 minutes before you plan to use it.Preheat the oven to 375 degrees. Roll the dough into 1 inch balls. Place the balls of dough 3 inches apart on 2 sheets pan lined with silicon baking mats or parchment paper. Use your thumb to make an indentation in the middle of each cookie. Make sure not to crack the cookie dough when you are making your thumbprint. Fill each cookie with 1/2 teaspoon of jam. Place the baking trays of cookies in the freezer. Chill for 10-15 minutes or until cookies are firm. Pull out of the freezer and bake for 10-11 minutes or until light golden brown around the edges. Let sit for 5 minutes, then transfer to a rack and cool completely. Dust with powdered sugar

6 minute wonders

 1 lb. margarine
2 c. sugar
4 eggs
2 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
4 c. flour
5 c. oatmeal
12 oz. bag chocolate chips
2 c. coconut
2 c. chopped nuts

Preheat oven to 400*.  Mix all ingredients, and roll into 1 inch balls, bake for 6 minutes.  

Frosted Pumpkin Chocolate Chip Snickerdoodles

1 Cup Butter, softened
1 1/2 Cup Brown Sugar Packed
1/2 Cup Sugar
2/3 Cup Pumpkin Puree
2 Eggs
2 tsp. vanilla
4 C. Flour
2 tsp. corn starch
2 tsp cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups chocolate chips
*4 Tbls sugar + 2 tsp. cinnamon for Rolling

Frosting:

4 Tbls. Cream Cheese

1 tsp. vanilla

2-4 Tbls milk (until desired consistency)

1 1/2 Cups powdered sugar

Mix with hand mixer, place in a ziplock bag, cut corner and drizzle onto cooled cookies

 

In a medium sized bowl, whisk together the softened butter, brown sugar, white sugar, pumpkin, egg and vanilla extract. 
In a large bowl, whisk together the dry ingredients. Fold the dry ingredients into the wet ingredients. 
Fold in chocolate chips. Chill cookie dough batter for 30 minutes.
Preheat the oven to 400°F. Roll the dough into large tablespoon size balls.  Mix together the sugar and cinnamon and roll each cookie dough ball in the cinnamon-sugar mixture.
Arrange the cookies on baking sheets, and slightly press down with a jar.
Bake for 8 minutes. Cookies will look very soft when you take them out.
Let them rest on the cookie sheet for 2-3 minutes, reroll the tops in sugar/cinnamon mixture and transfer to a cooling rack.  Makes 48 Cookies. 

Oatmeal Cream Pies (Copy Cat recipe)

 

For the Cookies

• 1 cup unsalted butter
• 1 cup shortening
• 1 1/2 cup packed brown sugar
• 1 cup granulated sugar
• 2 Tablespoon molasses
• 2 teaspoon vanilla extract
• 4 large eggs
• 3 cups all purpose flour
• 2 teaspoon salt
• 2 teaspoon baking soda
• 2 teaspoon cinnamon
• 3  cup quick oats (place in blender to make quick oats)

For the Filling

• 2 Tablespoon hot water + 1 teaspoon salt (dissolve)
• 1 - 14 ounce jar marshmallow cream
• 1 cup shortening
• 3 cups powdered sugar
• 2 teaspoon vanilla extract

1. Preheat the oven to 350 degrees.
2. Beat butter, shortening, and both sugars until creamy.
3. Add molasses, vanilla, and eggs and beat again.
4. Stir together flour, salt, baking soda, and cinnamon. Slowly add the dry ingredients to butter mixture until combined.
5. Stir in oats and drop by teaspoon on baking sheets. Bake for 10-12 minutes or until edges are lightly brown. 
6. Let cool for a few minutes on the pan, then remove to a wire rack to cool completely.
7. Dissolve the salt in the hot water and set aside. 
8. Beat the marshmallow cream, shortening, and vanilla until fluffy. 
9. Slowly beat in the powdered sugar until combined. Add the salt water and mix well.
10. Spread filling over half the cookies and add the other top cookie. Yields 48 cookies.

Sugar Monster Cookies

1 C. shortening

1 1/2 cup sugar

1 cup plain yogurt

2 eggs

5 1/2 cups flour

3 tsp baking powder

2 tsp. baking soda

1 tsp. salt

2 tsp. vanilla

Mix all except flour and than Stir in flour.   Drop dough by large tablespoon onto cookie sheet lined with silpat.  Oil botttom of a galss, dip in sugar, and flatten cookies.  Bake 10-12 minutes or until lightly browned.  Cool.  Mkes 48 larger cookies.

Wandas Chocolate Chip Cookies

8 1/2 ounces cake flour

8 1/2 ounces bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp course salt

2 1/2 sticks unsalted butter

10 ounces light brown sugar

8 ounces white sugar

2 large eggs

2 tsps. Natural Vanilla extract

20 ounces 60% chocolate chips

Sea salt

*Sift flour, baking soda, baking powder, and salt into a bowl. 

* Using a mixer, cream the butter and sugar together for five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and milk until just combined. Drop chocolate pieces in and incorporate them with out breaking them. Press plastic wrap against Joe and refrigerate for 24 hours. Dough may Be refrigerated for up to 72 hours

* When ready to bake, preheat oven to 350°. Line a baking sheet with parchment paper or nonstick mat, set aside.

* Scoop 2 1/2 ounce rounds of dough onto baking sheet. (Making sure to turn horizontally any chocolate pieces that are poking out it will make for a more attractive cookie)

* sprinkle lightly with sea salt and bake until golden brown but still soft about 18 minutes. Transfer sheet to a wire rack for 10 minutes then slip cookies onto another rack to cool a bit more. Repeat with remaining dough. 

Chadwick’s Sugar Cookies

Chadwick's favorite SUGAR COOKIES

BEAT THIS TOGETHER:

1 1/2 cups butter
2 cups sugar
4 eggs
1 teaspoon vanilla

NOW ADD DRY INGREDIENTS AFTER SIFTING TOGETHER:

5 cups flour
2 teaspoons baking powder
2 teaspoons salt

Mix together and chill for one hour before rolling out to 1/8 inch thick.(actually I just roll them out immediately on a floured surface).  Bake at 400 degrees for 6-8 minutes and frost with this awesome frosting:  Makes about 4 dozen big cookies ;o)

FROSTING

3  cups powdered sugar
1/2 cup butter
5-6 tablespoons milk (if you want it to be totally awesome use cream ;o)
1 teaspoon vanilla

Coconut Jam Thumbprints

• 2/3 cup granulated sugar
• 1 cup butter, cold and cut
• 1/2 tsp coconut extract
• 1/4 tsp salt
• 2 cups plus 2 Tbls flour
• 1/2 cup raspberry or other proffered Jam

Glaze

• 1 cup powdered sugar
• 1 tsp coconut extract
• 3 tsp water

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl). Mix in coconut extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first).
3. Shape dough into 1-inch balls, about 1 Tbsp each, and place 1 inch apart on silpat lined baking sheets. Make a small indentation with thumb or forefinger in each cookie add 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
4. Cool several minutes on baking sheet then transfer to a wire rack to cool.  Drizzle cookies with glaze when cool. Store cookies in an airtight container.
5. For the glaze:
6. Whisk all glaze ingredients together in a small mixing bowl, spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.

Gingerbread cookies

• 2 1/4 cups all-purpose flour

1. • 2 teaspoons ground ginger
2. • 1 teaspoon baking soda
3. • 3/4 teaspoon ground cinnamon
4. • 1/2 teaspoon ground cloves
5. • 1/4 teaspoon salt
6. • 3/4 cup butter, softened
7. • 1 cup white sugar
8. • 1 egg
9. • 1 tablespoon water
10. • 1/4 cup molasses
11. • 4 tablespoons white sugar

Preheat oven to 350F.

1. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
3. Beat in the egg, then stir in the water and molasses.
4. Gradually stir the sifted ingredients into the molasses mixture.
5. Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
6. Place the cookies 2 inches apart on an ungreased cookie sheet. You don't need to flatten them.
7. Bake for 10-12 minutes in the preheated oven.
8. Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
9. Makes approximately 30 cookies. Store in an airtight container.

Classic Peanut Butter Cookies

1 C. unsalted butter, softened
1 C. creamy peanut butter
1 C. sugar
3/4 C. packed brown sugar
2 large eggs
2 tsp. vanilla
3 C. + 2 Tbls flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/3 C. sugar for rolling

Using a stand mixer combine butters and both sugars on medium until smooth.  Add in eggs and vanilla tip blended.  Scrape down sides and while off add remaining ingredients, mix on low tip combined.  Refrigerate dough 1 hour.  Preheat oven to 350*, using silpat mats, place balls 1 Tbls size balls of dough onto pans and flatten with a fork in a criss cross.  Bake for about 10 minutes, remove from oven and let cool on baking sheet for a minute, transfer to cooling racks,  The cookies will continue to set on the cooling racks.

Cowboy Cookies

1 1/2 C. salted butter, softened
1 1/2 C. Brown Sugar, packed
1 1/2 C. Sugar
3 Eggs
1 Tbls. Vanilla

3 C. Flour
1 Tbls. baking powder
1 Tbls. baking soda
1 Tbls. Cinnamon

3 C. chocolate chips
2 1/2 C. old Fashioned oats
2 C. coconut
2 C. Walnuts OR Pecans

Preheat oven to 350*. Blend sugars, butter til creamy.  Add eggs and vanilla and blend.  Place, flour powder, soda and cinnamon in bowl with creamed sugars and blend on high til mixed.  Next stir in chocolate chips, oats, coconut and nuts.  Drop 1/4 cup of dough for large cookies, or Tablespoon drops for smaller cookies onto sprayed cookie sheets.  Bake for 9-10 minutes.  (13-15 for larger cookies)  Let cool on trays for 2-3 minutes move to cooling racks.
This recipe comes from www.acupofmascarpone.com under the  title Laura Bush's cowboy cookies.

Family Favorite Chocolate Chip Cookies

1 c. butter
3/4 c. brown sugar
1/2 c. granulated sugar
1 egg
2 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. (12 oz.) semi-sweet chocolate chips

Preheat oven to 375 degrees.  In a large mixing bowl, cream butter and sugars together until light and fluffy. Add egg and vanilla.In a small mixing bowl, stir together flour, baking soda and salt. Add dry ingredients to creamed mixture and blend. Stir chocolate chips into mixture. Place rounded teaspoons of dough onto ungreased cookie sheets.   Bake for 8-10 minutes. Let sit one minute on sheets before removing to  wire rack, carefully remove from pans as they will be soft. Let cool.   

Double Chocolate Cookies

1 C. Butter, softened
2/3 C. Sugar
2/3 C. Brown sugar, packed
1 tsp. Vanilla
2 Eggs

2 C. Flour
3/4 C. Baking cocoa
1 tsp. Baking soda
1/2 tsp. Salt
1 3/4 c. Chocolate chips

Preheat oven to 350*.   Beat butter, sugars and vanilla in large owl until creamy.  Add eggs.  Add flour, cocoa, baking soda and salt.  Beat until blended.  Stir in Chocolate chips. Drop by rounded tablespoons onto greased baking sheets.  Bake for 9-10 minutes, cool on sheets and remove to wire racks to cool.  Yields 3 dozen cookies.

German Macaroons

2 and 3/4 C. flaked TOASTED coconut
4 egg whites
1 C. sugar
1 tsp. cinnamon
1/2 tsp. almond extract

1.Preheat oven to 250*, line cookie sheets with parchment paper.
2. In a large bowl whip egg whites til' very stiff. Gradually sprinkle in sugar, cinnamon and almond on low speed. Fold in Coconut.  Spoon small tsp sized balls onto lined cookie sheets.
3. Bake for 30-35 minutes, or until dry and can peel away from paper. cool on wire racks and store in airtight container.
This recipe addapted off of allrecipes.com

Sugar Cookies II (Our favorite)

COOKIES
1 1/2 C. Butter
2 cups sugar
4 eggs
1 tsp. vanilla
5 cups flour
2 tsp. baking powder
3/4 tsp. salt


ICING
1 C. confectioners sugar
2 tsp. milk
2 tsp. light corn syrup
1/2 tsp. almond extract, 1 tsp. vanilla, or 1/4 tsp. peppermint, orange or lemon extract
(blend all ingredients and than add food colorings. You might need to add 1-2 more tsp. of milk to get desired consistency. This icing dries hard and stays shiny and colors stay brilliant)

In a large bowl cream together butter and sugar. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Cover and chill for 1-24 hours.

Preheat oven to 400* Roll out dough on sugared or floured counter til 1/4 to 1/2 inch. Cut into shapes with cutters and place on ungreased cookie sheets. Bake 6-8 minutes. Cool completely and than frost with icing.

THIS IS THE RECIPE WE USE FOR OUR CHRISTMAS COOKIES, YUM!

Ice Cream Sandwich Cookies

1 C. margarine
1 C. white sugar
1 C. brown sugar
1 tsp. vanilla
2 eggs
2 Cups flour
1 tsp. baking soda
1 tsp. salt
1/2 C. cocoa powder
2 1/2 cups chocolate chips

1/2 Gallon Vanilla or cookies and cream ice cream, softened slightly

Pre heat oven to 375*. Blend sugars and butter in Bosch. Add vanilla and eggs; cream together til smooth. Add flour, soda, salt and cocoa powder, blend. Stir in chocolate chips. Spray cookie sheets with Pam, using a tablespoon drop 12 mounds and than flatten out as much as possible. Cook for 8 minutes. Let cool 2 minutes on counter before transferring to wire rack. Soften a 1/2 gallon of dryers vanilla or cookies and cream ice cream. Place a mound of ice cream between two cookies, wrap in Saran wrap and squeeze together to tighten the cookies. Freeze until your ready to eat them. Makes 4 dozen cookies, and 2 dozen sandwiches.

We find the the chocolate chips get hard as they freeze, but are still really yummy. You may want to try this recipe without adding the chocolate chips? Worth a try.