Tag Archives: cream of tartar

Snickerdoodles

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Part 2 of today’s cinnamon related treats – snickerdoodles.   They are remarkably like churros.   A soft sugar cookie with cinnamon added to the batter and cinnamon sugar sprinkled on top.

Remember to scoop your flour from your flour bag so you get the right amount.  I think i would chill the dough before baking next time, so they spread less.  And, preheat your oven before baking. 

  • Ingredients list
  • 1/2 cup crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 1/4 cups plus 2 tbs flour
  • 1 tsp cream of tartar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Cinnamon sugar

Directions – in a bowl, cream crisco and sugar.  Add egg.  Blend in dry ingredients.  Add a tbs or 2 of water if dough seems too dry.  Scoop out 1/4 cups of dough. Sprinkle cinnamon sugar on top.    Chill a few hours.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

Bake 10 to 12 minutes, no longer.  Cool completely. 

  Store in covered container.

Frosted Churro Cookies

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One of today’s treats are frosted Churro cookies.  Basically a sugar cookie sprinkled with cinnamon sugar and topped with buttercream frosting.  I actually have an electric, plug in churro maker – similar to a foreman grill.  Yet I have never used it!  one of several kitchen gadgets i bought but rarely use, or have ever used

Remember to scoop your flour from your flour bag into your measuring cup so you get the right eight amount.   chilled them smushed doughs overnight to keep them thick.  Preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/4 cup plus 2 tbs vegetable oil
  • 1/2 cup powdered sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1 tbs cornstarch
  • 2 1/2 -2 3/4 cups flour
  • Water (might need a tbs or 2 if dough seems too dry)
  • Cinnamon sugar mixture

Directions – in a bowl, cream butter, oil, powdered sugar, egg and vanilla.  Blend in dry ingredients.  Add a tbs or 2 of water if dough seems too dry.  Scoop out 1/4 cups of dough.   Spray the bottom of a drinking glass with pam.  Dip bottom of glass in sugar.  Slightly flatten.  Sprinkle top of cookie with cinnamon sugar.   Chill a few hours. When ready to bake, preheat oven to 350.   Line a cookie sheet with parchment paper.  Stagger cookies.  Bake 9 to 11 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/4 cup butter, melted
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2 to 4 tbs milk

Combine ingredients in a bowl.  Frost cookies. 

Store in covered container. 

Snowball triple chip cookies

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I wanted to do a different kind of chocolate chip cookie.  These use granulated sugar and  powdered sugar instead of brown sugar.  I used 3 kinds of chips – semisweet, white and milk chocolate.

Remember to scoop your flour and powdered sugar from their containers into your measuring cups so you get the right amount.  Also I recommend chilling the individual doughs for several hours before baking.   And preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2 eggs
  • 5 cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 1 tbs cornstarch
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – in a bowl, cream butter, oil, sugar and powdered sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Fold in chips.  Scoop out 1/4 cups of dough.  Chill doughs several hours.  When ready to bake, preheat oven to 375 degrees.  Stagger cookies on sheet, like below.

Gently press extra chips on top.

Bake 8 to 11 minutes.  Bottoms will be golden brown.  Tops will be a little gushy,  but will firm up as they cool. 

Sprinkle with powdered sugar. 

Cool completely.   Store in covered container.

Thanks so much for stopping by!

Chocolate frosted peanut butter sugar cookies

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Another variation of a sugar cookie,  this time with peanut butter.  And chocolate frosting instead of melted milk chocolate.  These are nice and thick and sweet!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the individual doughs for a few hours so they spread less.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 2 tbs vegetable oil
  • 1/2 cup peanut butter
  • 1/2  cup plus 2 tbs sugar
  • 1/4 cup plus 2 tbs powdered sugar
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 egg
  • 1 tbs greek yogurt
  • 2 3/4 cups flour
  • Extra sugar

Direction – in a bowl, cream butter, peanut butter, sugar, vegetable oil, and powdered sugar.  Mix in cream of tartar, salt and baking soda.  Add egg, vanilla and Greek yogurt.   Blend in flour.  Scoop out 1/4 cups of dough.  Roll into a ball.  Spray the bottom of a drinking glass with cooking spray and slightly flatten dough ball.  Sprinkle with extra sugar.  Chill a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 minutes, no longer.  Cool completely.

  • Frosting ingredients list
  • 1/4 cup butter, softened
  • 1/2 tbs greek yogurt
  • 1 cup powdered sugar
  • 3 tbs unsweetened baking cocoa
  • 2 tbs heavy cream
  • 1 tsp vanilla

Directions – in a bowl, mix butter, Greek yogurt, powdered sugar and cocoa.   Add heavy cream and vanilla.   Frost cookies.  Store in covered container in fridge to firm up. 

Thanks so much for stopping by today!

Frosted lemon sugar cookies

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Changing things up with a non chocolate treat today – lemon sugar cookies with lemon frosting.   And I stepped it up by using lemon juice from actual lemons, as opposed to bottled lemon juice.

Remember to scoop your flour and powdered sugar from their respective bags into your measuring cups so you get the right amount. I also recommend chilling the individual doughs to keep them from spreading too much.  And, preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/4 plus 2 tbs vegetable oil
  • 1/2 cup plus 2 tbs sugar
  • 1/4 cup plus 2 tbs powdered sugar
  • 1 tsp water
  • 1 tsp lemon juice
  • 1 tbs lemon zest
  • 1 egg
  • 2 3/4 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt

Direction – in a bowl, cream butter, vegetable oil, sugar, and powdered sugar.   blend in  lemon juice, zest and eggs.  Fold in dry ingredients.  Scoop out 1/4 cups dough.  Spray the bottom of a drinking glass with pam and gently flatten cookies (not too flat).  Sprinkle with sugar.  

Chill a few hours. 

Preheat oven to 350 degrees.  Kine a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 9 to 11 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 2 tbs butter, melted
  • 2 cups powdered sugar
  • The juice of one lemon, squeezed

Combine ingredients.  Frost cookies. 

Store in covered container in fridge.

M&M sugar cookies (made with brown sugar because I ran out of granulated sugar)

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I wanted to make m&m sugar cookies and frost them.   All well and good, but i did not realize I was out of granulated sugar.   That has NEVER happened to me.  Not sure how I let that happen.   So I just subbed in brown sugar entirely for the granulated sugar.  And, I went and bought 2 huge bags of granulated sugar for future baking.

So I am only bringing in half of these tomorrow, with vanilla frosting.  The other half I will bake in a few days and frost them with chocolate frosting.

Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount (same goes for the powdered sugar).  chill your individual doughs and form them even taller before baking to keep them puffy. And preheat your oven before baking

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup vegetable oil
  • 1 1/4 powdered sugar
  • 1 1/4 cups sugar
  • 2 eggs
  • 5 tbs water
  • 2 tbs vanilla
  • 5 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1 cup m&ms

Directions – in a bowl, cream butter, oil, sugar and powdered sugar.  Add eggs, vanilla and water.  Blend in dry ingredients.   (It was a little humid the day i made these, so I added an extra cup of flour.  Your call if you want to do that).  Blend in m&ms.  Scoop out 1/4 cups of dough.  Chill a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet, form mounds a little taller.  Bake 11 to 14 minutes.  Bottoms with be lightly golden, tops might be a little gushy, but will be fine.   Cool completely.   

  • Frosting ingredients list
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla.

Directions- in a bowl, blend all ingredients well.  Frost cooled cookies.   Store in covered container.

Thank you for stopping by today!

Frosted Black cocoa sugar cookies

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Oreo filling topping

These are a fun cookie.  A chocolate sugar cookie made with black cocoa (regular unsweetened cocoa is fine to use too).   You roll the dough into balls, gently smash them down and then sprinkle with sugar before baking.

Cookie dough topping

Remember to scoop your flour and powdered sugar from their containers so you get the right amount.   I advise chilling the smashed individual doughs for a few hours before baking.  And you can frost these however you want.  I used a homemade oreo filling, cookie dough and peanut butter filling.  And topped them all with melted milk chocolate chips.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 3/4 cup powdered sugar
  • 2 Eggs
  • 2 tsp vanilla
  • 3 tbs Water
  • 5 1/2 cups flour
  • I cup Black cocoa
  • 3/4 tsp cream of tartar
  • 1/2 tsp Baking soda
  • 1/2 tsp salt

Directions- in a bowl, cream butter, sugar, powdered sugar and vwgetable oil.  Blend in eggs, water and vanilla.  Fold in dry ingredients.  Scoop out 1/4 cups of dough.  Spray the bottom of a glass with pam and gently flatten doughs a bit.  Sprinkle with sugar.  You may have to re-spray bottom of glass a few times.  Chill doughs a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 to 14 minutes, no longer.  Cool completely.   Frost as desired.  Store in covered container.

Peanut butter topping

Thanks so much for stopping by today!

Frosted smashed red velvet cookies

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I attempted to make red velvet cookies for today’s treat, but I did not have enough red food color, so I added some blue to try and make them purple velvet.  That did not really work.  But I think they are still good!  I frosted some with a vanilla buttercream and others with a chocolate fudge frosting.

Remember to scoop your flour and baking cocoa from their containers into the measuring cups so you get the right amount.  Also, after scooping and smashing the dough into individual parts, i chilled them  to keep them from spreading too much, but if you don’t have time, that is fine.

  • Ingredients list
  • 1 cup butter, softened
  • 11/4 cups sugar
  • 3/4 cup powdered sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 2 tbs water
  • 5 1/4 cups flour
  • 1/4 cup baking cocoa powder
  • 1 top cream of tartar
  • 1/2 tsp salt
  • 1 tbs food coloring

Directions – in a bowl, cream butter, sugar and powdered sugar.  Add eggs, water and oil.  Blend in dry ingredients.  Scoop out 3 tbs of dough and roll into a ball.  Using a glass that’s been sprayed with pam, lightly smash each dough ball.  Sprinkle with sugar.  Chill and few hours.  Preheat oven to 350.  Line cookie sheets with nonstick baking liners or parchment paper.  Stagger cookies on sheets.  Bake 12 to 14 minutes,  no longer.  Let cool slightly and pop into fridge to firm them up.

  • Frosting ingredients
  • 1/4 cup butter, softened
  • 2 to 3 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbs milk

Blend well.  Add more powdered sugar and/or milk to get the consistency you want. Frost cookies.

  • Chocolate fudge frosting
  • 1/4 cup butter
  • 3 tbs milk
  • 1/2 cup sugar
  • 1 cup milk chocolate chips

Directions- in a saucepan over low-medium heat, combine butter, milk and sugar, stirring occasionally.  Once it starts to boil, remove from heat and add chocolate chips.  Pour in a bowl and place in the fridge to thicke .  Frost cookies.

Store in covered container. 

Thanks for stopping by today!  Wishing you a day filled with love, peace and joy.

Sugar smashed peanut butter cookies

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Some friends are coming over and love peanut butter treats, so I wanted to make them some peanut butter cookies.  I ended up frosting these.. but I think next time, melted milk chocolate chips or hershey kisses would be better.

Remember to scoop your flour and powdered sugar from their respective containers so you get the right amount.  If you have time, I recommend chilling the dough so the cookies  spread less.

  • Ingredients
  • 1/2 cup butter softened
  • 1/4 cup crisco
  • 1 cup peanut butter
  • 1 1/4 cups sugar
  • 3/4 cup powdered sugar
  • 2 tbs water
  • 2 eggs
  • 4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp salt
  • Extra sugar

Directions – in a bowl, cream butter, crisco, peanut butter, sugar, powdered sugar and water.  Add eggs.  Fold in flour, baking soda, cream of tartar and salt.  Scoop out 1/4 cups of dough.  roll into balls.   Spray the bottom of a glass with Pam and dip in extra sugar.  Gently smush cookies (I left mine kind of thick).  Chills for a few hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Bake 9 to 11 minutes (no longer).  Cool completely.  Top with melted milk chocolate.  Store in covered container.

Thanks for stopping by today!

Crushed Golden Golden Oreo Cookies topped with Melted Hershey Kisses

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Stepping up my game for NFL Divisional Playoff football friday tomorrow.  I made homemade hostess cupcakes and these crushed Golden oreo cookies.  really, it’s a basically cookie recipe with crushed Golden oreos mixed in. And I topped them with melted chocolate.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling these overnight to keep them puffy as they bake. Also preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 6 tbs brown sugar
  • 1/2 cup powdered sugar
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 6 tbs cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 24 golden oreos, finely crushed

Directions – in a bowl, cream butter, sugar, brown sugar, powdered sugar and oil. Blend in eggs and vanilla. Mix in dry ingredients. Fold in crushed oreos. Scoop out 1/4 cups of dough. Chill a few hours or overnight. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies like below

Bake for 12 to 14 minutes. They will seem a little underbaked on top, but it is ok. They will continue to bake after you remove them from oven. Cool completely. Top with melted chocolate chips or hershey kisses. Store in covered container.