Tag Archives: soft

Cookie dough topped, frosted brown sugar cookies

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Another treat for my non chocolate loving friends at work.  A brown sugar cookie, with a brownie sugar cookie dough frosting and topped with pieces of edible cookie dough.

Remember to spoon your flour bag into your measuring cup so you get the right amount, chill the individual mounds of dough for a few hours, and preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 2 tsp vanilla
  • 2 cups flour
  • 1 tbs cornstarch
  • 3/4 tsp baking powder
  • 1/4 tsp salt

Directions – In a bowl, cream butter and brown sugar.  Add egg, oil and vanilla.  Blend in dry ingredients.  Scoop out 1/4 cups of dough and form tall mounds.  Chill at least a few hours in the fridge.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. Bake 10 to 12 minutes, no longer.   Cookies may be gushy.  You can pop them in the fridge to help firm them up.  Make sure they are completely cooled.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 1,/4 cup brown sugar
  • 1 tsp vanilla
  • 1/3 cup flour (heated in a microwave safe container for 30 seconds)
  • 1 1/2 cups powdered sugar
  • 1 tbs heavy cream
  • 1 tsp vanilla

Directions – in a bowl, cream butter and brown sugar.   Add flour and powdered sugar. Mix in vanilla and cream. 

  • Edible cookie dough ingredients
  • 4 tbs butter, softened
  • 1/4 cup brown sugar
  • 1 tbs heavy cream
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1,/2 cup flour (heated in a microwave safe container for 30 seconds)
  • 1/2 cup mini chocolate chips

Directions – in a bowl, cream butter and brown sugar.  Add cream, vanilla and salt.  Blend in flour.  Mix in chips.  Scoop out tsp of dough and roll into balls.

Frost cooled cookies and topped with pieces of cookie dough. 

Store in covered container.

Thanks so much for stopping by today!

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. 

Week nine victory Monday treats – chocolate football sandwich cookies

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Chiefs- Bills, Mahomes-Allen round 10!   Stressful as always, josh played great and Mahomes worked his impossible magic, as usual.  I stood the last 5 minutes of the game and am pretty sure I did not breathe.   Anyways, to celebrate i made football theme chocolate cutout cookie sandwiches – a football, a helmet and a jersey.  And i used a vanilla buttercream for the filling.

Remember to scoop your flour and cocoa from their containers into your measuring  up so you get the correct amount. Also, preheat your oven to 350 before baking.

  • Cookie ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 cup baking cocoa
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.  In a bowl, cream butter and sugar.  Add egg and vanilla.  Blend in dry ingredients.   Sprinkle some flour on a clean, flat surface.  Roll dough to desired thickness and cut (i prefer mine on the thick side).   Place on prepared cookie sheet.  They don’t spread a ton, but don’t crowd them on the sheet.  Bake 9 to 11 minutes, no longer.  Cool completely.

  • Filling ingredients
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Milk

In a bowl, combine butter and vanilla. Mix in powdered sugar.  Add milk, a tbs at a time, until you get the consistency you want.   Place a spoonfuls between two cookies. 

Store in covered container.

Go Bills!

Halloween brown sugar cut out cookies

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One last cutout cookies recipe, using my Halloween cookies cutters.  This is a brown sugar cookie recipe, no granulated sugar required.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven before baking.

  • Ingredients list
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.   in a bowl, cream butter and brown sugar. Add egg and vanilla.  Fold in dry ingredients.   Form dough into large ball and divide in half.   Sprinkle flour on a clean flat surface.   Roll out dough to desired thickness.  Cut out your cookies.  Place on prepared cookie sheet.  Bake 8 to 10 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/4 cup butter, softened
  • 2 cups powdered sugar (scooped from your container into your measuring cup)
  • 1 tsp vanilla
  • Milk

Directions – in a bowl, combine butter, vanilla, and powdered sugar.  Add milk, 1 tbs at a time, until you get the consistency you want.  Frost cookies.  I sprinkled the frosting tops with Halloween sprinkles. 

Store in covered container.

Perfect and Puffy Chocolate Chip cookies for game 5 of the World Series

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Today, I present a perfect chocolate chip cookie recipes.  These stay puffy and soft and are, yes, perfect.  The dough does not need chilling.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, preheat your oven to 350 degrees before baking

  • Ingredients list
  • 1/2 cup butter,  softened
  • 1/2 cup butter flavor crisco
  • 3/4 cup brown sugar (firmly packed into measuring cup)
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs water
  • 3.4 oz package instant vanilla pudding
  • 3 cups flour
  • 1 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.   In a bowl, cream butter, butter crisco, brown sugar and sugar.  Add eggs, water and vanilla.  Mix in pudding mix.  Fold in dry ingredients.   Blend in chips.  Scoop out 1/4 cups of dough.

Stagger doughs on prepared sheet. 

Bake 10 minutes, no longer.  Cool completely.  

Store in covered container.

ESPN’s frozen Frenzy and Game 4 World Series treats – XL peanut Blossoms

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I thought treats were in order today – for our hard working MLB crew who worked that 18 inning world series game last night and is right back at it for game 4 tonight, plus, the Frozen frenzy on ESPN with all teams playing.  In addition to the fall classic, i will be focused  in on the Sabres game!

This dough does not need chilling.  Cookies stay puffy,  as you can see.  

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco or butter flavor crisco
  • 1 cup peanut butter
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • Hershey kisses

Directions – preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.   In a bowl, cream butter crisco, sugar, brown sugar and peanut butter.  Add eggs and vanilla.   Blend in dry ingredients.   Scoop out 1/4 cups of dough.  I used one of my cookie scoops. 

Roll tops in sugar, if you want. Stagger on prepared cookie sheets. 

Bake 9 to 11 minutes,  no longer.  Gently press unwrapped kisses on top.  Cool completely.  

Store in covered container.

Victory Monday week 8 treats # 2 – white chocolate brownies with 🎃 sprinkles

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For all my non chocolate loving coworkers – white chocolate brownies, with Halloween sprinkles and vanilla frosting.   Super simply and easy.

I added  some of my homemade white cocoa powder to these.  You can absolutely leave it out.  

Remember to scoop your flour from your flour bag so you get the right amount.   Preheat your oven before baking.

  • Ingredients list
  • 8 tbs butter
  • 1 cup white chocolate chips
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup flour
  • 1 tsp salt
  • Sprinkles

Directions – preheat oven to 350 degrees.  Line an 8×8 pan with parchment paper.  Set aside.  In a microwave safe bowl, melt butter and white chips in 45 second increments until you can stir smooth.   Add sugar.  Mix in eggs and vanilla.  Fold in flour and salt.  Mix in sprinkles.  Spread into pan.  Bake 20 to 23 minutes (you will see light golden patches on top).  Cool completely. 

Frost with vanilla frosting if you want.  I combined 2 tbs butter, melted, 1 to 2 cups powdered sugar, vanilla and heavy cream

Victory Monday week 8 treats – Dark chocolate mini m&m milk chocolate chip cookies

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That is a mouthful of a title, I know.  But these are a seriously chocolate cookie – melted dark chocolate chips in the dough and filled with mini m&ms and milk chocolate chips.

To melt the chips – place them in a microwave safe bowl and melt them in 45 second increments until you can stir smooth.  

Remember to scoop your flour from your flour bag so you get the right amount.  Also, chill the individual doughs for a few hours before baking, and preheat your oven before baking.

  • Ingredients list
  • 10 tbs butter, softened
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 1 tbs vanilla
  • 2 2/3 cups dark chocolate chips (melted)
  • 2 cups flour
  • 1/2 cup baking cocoa
  • 2 tsp baking powder
  • 1 tsp salt
  • Mini m&ms
  • Milk chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in melted chocolate chips.  Fold in dry ingredients.   Mix in m&ms and milk chocolate chips.  Scoop out 1/4 cups dough.  Chill a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet like below.

Bake 10 to 12 minutes, no longer.  Right after removing from oven, gently press more milk chocolate chips on top of cookies.

These will likely be gushy.  Pop them in the fridge to firm them up.  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!