Category Archives: cookie recipes

Tasty cookie recipes that are great for any time of year.

5 Ways to Decorate Store-Bought Cookies

It’s inevitable…whether it’s your co-worker, friend, or crazy aunt, someone is bound to send an email sometime between now and December 19th with the following subject line:

LET’S DO A COOKIE EXCHANGE!

While there are some folks who will jump at this opportunity (me!), there are others who just don’t have the time, patience, money, or skills to bake an insane amount of cookies around the holiday season…but that doesn’t mean you should skip out on the fun!

Let the grocery store do the work for you!  With these five no-fail, insanely easy cookie decorating ideas, you can still have fun decorating and gifting cookies without all the stress that comes with baking!  Simply buy your favorite cookies as your base and add your own special touches at home.

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Whether it’s Nilla Wafers, Oreos, Nutter Butters, or just regular old sugar cookies, these no-bake cookie decorating ideas are just the ticket to a batch of cookies you’ll be proud to share with family and friends.  They’re simple, affordable, and most of all, fun!

5 Ways to Decorate Store-Bought Cookies

Nilla Wafer Cookies
Honey and Butter Blog

OREO Polar Bear Cookies
Noshing with the Nolands Blog
Polar Bear Cookies

Nutter Butter Snowmen
Brown Eyed Baker Blog

Easy Reindeer Sugar Cookies
One Little Project at a Time Blog
These reindeer sugar cookies are really easy to make and they look ADORABLE! The cookie recipe is so good! Perfectly even cookies, with no chilling required!

Milano Cookie Reindeer
Momerish Blog
Reindeer Cookies

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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White Chocolate Macadamia Nut Cookies

Sure, chocolate chip cookies are okay. And snickerdoodles will do in a pinch. I could take or leave gingerbread cookies, but White Chocolate Macadamia Nut Cookies…that’s where it’s at, people.

Though I have been a die-hard fan of these cookies my entire life, I never actually tried making them myself until a few days ago. WOW. Fresh out of the oven, warm and gooey and oh so buttery, these cookies are 100 times better hot off the pan.

For best results, be careful not to over bake these. They only need to be in the oven about 10 minutes, just until the edges start to brown. When you take them out, they will look puffy and raw, but let them sit for a while and cool slightly before you judge. A few minutes out of the oven and these will turn into soft, cakey mounds of happiness.

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White Chocolate Macadamia Nut Cookies

Ingredients:

  • 2 cups + 2 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup butter, softened (1½ sticks)
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • ¾ cup white chocolate chips
  • ¾ cup chopped macadamia nuts

 

Directions:

  1. In a medium bowl, mix together the flour, baking soda and salt. Set aside.
  2. In a mixer, cream together butter and sugars. Add egg, egg yolk, and vanilla. Mix until combined.
  3. Add flour mixture to butter mixture in small batches. Mix until all the flour is incorporated into the dough.
  4. Carefully stir in white chocolate chips and nuts.
  5. Cover the bowl with plastic wrap and chill dough for about 1 hour.
  6. Preheat oven to 325 degrees. Roll dough into 1 in. balls and place on parchment paper-lined baking sheet.
  7. Bake for 8 to 10 minutes, or until edges are just slightly browned.
    NOTE: The cookies will look very soft and puffy and you’ll want to keep them in longer, but RESIST THE URGE! Take them out as soon as you see the edges browning.
  8. Let cookies cool on baking sheet for a minute or two, then transfer to wire cooling grid and cool completely.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Blackberry and White Chocolate Macaroons

Attention coconut lovers! Tomorrow is National Macaroon Day, a perfect time to indulge in these delicious soft and sweet cookies. While I will never say no to a plain jane coconut macaroon, I do love experimenting with flavors and trying new and strange combinations, which has led me to create this delicious Blackberry and White Chocolate Coconut Macaroon.

blackberry-macaroons

Now, I know these look like something out of Wonka’s factory, but they’re actually pretty good. Very tangy and sweet and these would be super cute for a tea party or themed birthday party.

I’m also the proud owner of Wilton’s Treatolgy Flavor System, a collection of eight amazing concentrated flavors that have inspired me to come up with all kinds of recipes. This kit includes Crisp Champagne, Sweet Meyer Lemon, Fresh Basil, Warm Cinnamon Graham, Juicy Peach, Salted Caramel, Creamy Vanilla Custard, and Toasted Coconut. I used the Sweet Meyer Lemon concentrate with these cookies, as blackberries and lemon are a winning combination, but you could also use lemon extract if you’d like.

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If you want to try your own berry combinations, substitute blackberries for raspberries and add almond extract instead of lemon. You could also try strawberries and the Fresh Basil concentrate from Treatology! Hmm…I think I have some new experiments to try…

 

Blackberry and White Chocolate Macaroons

20160427_210250 Ingredients:

  • 14 oz. sweetened coconut
  • 2/3 cup granulated sugar
  • 2 teaspoons lemon extract (I used 5 drops of Wilton’s Treatology Meyer Lemon Flavor Concentrate)
  • ¼ teaspoon salt
  • 1¼ cups fresh blackberries
  • 3 large egg whites
  • 6 oz. white chocolate, melted

Instructions:

  1. Preheat oven to 325 degrees.
  2. In food processor, process coconut for 1 minute. Add sugar and process for another minute. Add extract, salt, and egg whites and process until blended.
  3. Add blackberries and pulse until berries are broken down. This might take a while. You may have to stop and push the berries down to the bottom to make sure they’re incorporated. I might even suggest pulsing them separately just to start the process of breaking them down before you add them to the coconut.
  4. Scoop batter onto parchment-lined cookie sheet and bake 25-30 minutes, or until tops start to brown.
  5. Remove from oven and let sit 10 minutes on pan. Transfer to cooling grid to cool completely.
  6. Once cooled, drizzle or dip (or both!) cookies in melted white chocolate.

These cookies stay fresh up to one week at room temperature. No need to refrigerate them.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Luscious Lemon Bars

Sometimes you just need a little taste of summer.

At our Super Bowl party last night, we had a huge summer-style feast.  Chips and guacamole, salsa, a taco bar, and cold Mexican style beer.  And what goes better with a satisfying summer meal than lemon squares?

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These delicious Luscious Lemon Squares are practically fool proof.  It was my first time making them and they’re so simple and delicious.  I garnished mine with raspberries and blackberries and then sprinkled some sliced almonds on top.  This is an easy and fun dessert to bring to a party, a book club meeting, or just to make for your friends and family when you’re feeling like a little summer sunshine.

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Luscious Lemon Bars

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup sifted powdered sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup butter, cold
  • 4 slightly beaten eggs
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon finely shredded lemon peel (one lemon should do the trick)
  • 3/4 cup lemon juice (approx. 3 lemons)
  • 1/4 cup half and half
  • Powdered sugar for dusting

Directions:

1.  In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, cornstarch, and salt.  Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.  Press mixture into the bottom of a greased 13x9x2 inch baking pan.  Bake in a 350 degree oven for 18 to 20 minutes, or until edges are golden.

2.  Meanwhile, for the filling, in a medium bowl stir together the eggs, granulated sugar, 3 tablespoons flour, lemon peel, le

mon juice, and half and half.  Pour filling over hot crust.

3.  Bake for 15 to 20 minutes more, or until center is set.  Cool on a wire rack.  Sift powdered sugar over top (make sure they’re completely cool or else the sugar will melt).  Cut into bars and cover and store in the refrigerator.

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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Confetti Heart Cookies

These adorable confetti cookies give a whole new meaning to “exploding flavor”!  Filled with colorful Valentine’s Day sprinkles, these cookies are literally filled with love.

Confetti cookies are so fun to make, and they’re great for getting kids involved in baking.  You can make these cute cookies for any season or reason, and you could even fill them with candies, jam, fruit, caramel, or whatever your heart (cookie) desires!

I made these with some sprinkles I found at the dollar section of Target.  I also filled some with ice cream for a delicious after dinner treat.  You can decorate the outside of the cookie if you’d like, but I figured I’d leave them as is, since I already went through the trouble of dying the cookies pink.

Heart Cookies

These cookies would make adorable favors for weddings, baby showers, bridal showers, and more.  Be creative and have fun in the kitchen with these adorable confetti cookies!

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heart cookies 007

Hearts Full of Love Confetti Cookies

Ingredients:

  • 1 stick unsalted butter, softened
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 large egg
  • 1 Tbsp light corn syrup
  • 2 teaspoons vanilla extract
  • 2 ¼ cup all-purpose flour
  • Red food coloring (optional)
  • 1 ½ Tbsp meringue powder (for icing)
  • 2 cups confectioners’ sugar (for icing)
  • 4 tablespoons warm water (for icing)

Directions:

Beat butter, sugar, and salt in a large bowl with mixer on medium high until light and fluffy, about 3 minutes.

Reduce speed to medium and add egg; beat until combined. Beat in corn syrup and vanilla. Reduce speed to low and add flour in two parts. If desired, add 4 drops red food coloring.

Shape dough into two disks, wrap and refrigerate 1 hour, or overnight.

Heat oven to 350 degrees. Roll out 1 disk between 2 sheets of wax paper to ¼ in. thickness. Remove top layer of wax paper and cut out shapes using cookie cutters. Transfer to a baking sheet and bake for 12 minutes, or until cookies are golden. Transfer to a wire rack and cool completely before decorating.

To make the icing, beat meringue powder, confectioner’s sugar, and warm water in a bowl with a hand mixer for 10-12 minutes, or until icing forms peaks.

Place a cookie top side down and pipe a border around the edge of the cookie. Fill with sprinkles and place another cookie, bottom side down, on top of the decorated cookie to create a sandwich. Decorate the top of the cookie if desired (you will have plenty of frosting left over. If desired, you can double the cookie recipe and make the original amount of frosting without any problem).

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Let your icing dry overnight before transferring your cookies to an airtight container. Once cracked open, they should explode with confetti sprinkles!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Easy Oatmeal Raisin Cookies

There’s nothing better than the smell of freshly baked cookies on a blustery Saturday afternoon.  This past Saturday was perfect for staying inside, cozying up with some thick socks and baking a batch of warm, delicious oatmeal cookies.

So, as a slew of Modern Family episodes played in the background, I decided to browse through the ingredients I had in the apartment to see what I could whip up without having to leave my warm, cozy apartment.

I came upon a bag of coconut palm sugar, which is similar to brown sugar, but it’s made with coconuts.  You can use it as a brown sugar replacement, and is delicious in tropical desserts, like pineapple upside down cake.  It was the only form of brown sugar I had in the house, so I decided to use that to make my oatmeal cookies.

This recipe for oatmeal cookies is not specifically designed for coconut palm sugar, so if you have light or dark brown sugar, you can use that.  In fact, I would recommend it.  While I do love the coconut sugar, it doesn’t have that dark, molasses taste I love about regular brown sugar and, as a result, my cookies ended up being a tad bit bland…but they still satisfied the craving!

These delicious morsels cook up to be thick and soft, almost like cake cookies.  Don’t like oats?  Omit them for a delicious spiced cookie that would go great with chi tea.  This is a wonderful recipe that’s perfect for those who like to experiment with flavors.  Add some ginger or chi spice to the batter and drizzle them with a sweet lemon glaze when they’re done.  Ohh, the wheels are turning now…

Easy Oatmeal Raisin Cookies

Ingredients:

  • ¾ cup butter, softened
  • 1 cup coconut palm sugar (or packed brown sugar)
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ¾ cups all-purpose flour
  • 2 cups rolled oats
  • 1 cup raisins

Directions:

  1.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and cloves.  Beat until combined, scraping sides of bowl occasionally.
  2. Beat in eggs and vanilla until combined.  Add flour and mix until combined.  Stir in oats and raisins.
  3. Drop cookie dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.  Bake in a 375 degree oven for 8 to 10 minutes, or until edges are golden brown.  Cool on cookie sheet for 1 minute.  Transfer to a wire rack and let cool.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Pumpkin Snickerdoodle Cookies

Let me get one thing straight.  I LOVE fall.  I LOVE it.  I love it like peanut butter loves jelly, like toast loves butter, like trees love rain.  I love the colors, the smells, and the tastes of fall…and since this past weekend was perfect fall weather (cold, rainy, and damp), I felt it only appropriate to start baking with one of my favorite ingredients:  pumpkin.

I will say that I haven’t ventured into baking and cooking with real pumpkin yet, but I’m not above using the canned stuff.  It works just fine and is less work for me…so it’s A-O-Kay in my book!  As I browsed the Internet looking for the perfect recipe for a rainy day, I came upon these:

Pumpkin Snickerdoodles.  My search was complete.

These cookies are so easy to make…and you can make them up to 2 days ahead of when you need to bake them.  Unlike normal snickerdoodles, these cookies are little round puffs of happiness.  They almost taste like a scone rather than a cookie.  I think I might try adding more pumpkin and less flour next time, just to see if that helps lighten the batter up a bit.

For a blistery fall day, or just a rainy day in August, these cookies just hit the spot!

Thanks to Pennies on a Platter for this awesome recipe!

Pumpkin Snickerdoodles

Ingredients:

For Cookies:

  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 3/4 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Sugar Coating:

  • 1/2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice

Directions:

  1. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
  2. In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour, if not overnight.
  3. Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.
  4. Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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