I needed to bake something for my non chocolate loving, non peanut butter loving friends. So a sugar cookie is perfect. Plus everyone loves a sugar cookie. With or without frosting.
Ingredients list
1/2 cup butter, melted
1 cup sugar
1 egg
2 tsp vanilla
1 1/2 cups flour
1 cup bread flour
1/2 tsp baking powder
1/2 tsp salt
Directions – in a bowl, mix sugar and melted butter. Add egg and vanilla. Blend in dry ingredients. If dough seems too dry, add a tbs or two. Scoop out 3 tbs of dough, roll into balls then in extra sugar. Chill a few hours. Preheat oven to 350 degrees. Bake 7 to 9 minutes. Cool completely.
I am a big fan of adding crushed cookies or crushed nuts to treats to take it up a notch. These chocolate chip cookies have some finely crushed chips ahoy mixed in the cookies and sprinkled on top before baking.
I chilled the individual mounds of dough for a few days and they stayed nice and puffy. Remember to scoop your flour from your bag into your measuring cup so you get the right amount. And, preheat your oven before baking
Ingredients list
1 cup butter, softened
1/2 cup crisco
3/4 cup sugar
11/2 cups brown sugar, firmly packed into measuring cup
2 eggs
1 tsp vanilla
3 3/4 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups finely crushed chips ahoy
1 cup chocolate chips (I used mini in these)
Directions – in a bowl, cream butter, crisco, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients, then crushed chips ahoy. Stir in mini chips. Scoop out 1/4 cups dough.
Roll tops and sides of individual doughs in extra crushed chips ahoy.
Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper, stagger cookies on sheet.
Bake 13 to 15 minutes, no longer.
This is what happens when you forget to set the timer and have to keep checking the bottoms of the cookies with a spatula
I need to use up my Reese’s hearts so I can buy the Reese’s eggs, so I decided to use a peanut butter cookie mix,
a yellow cake mix,
some eggs, melted butter and one cup peanut butter. Tossed in about 20 of these and made bars.
Ingredients list
1 peanut butter cookie mix
1 yellow cake mix
3 eggs
1 cup butter, melted
1 cup peanut butter
Reese’s hearts, chopped into large pieces
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. Set aside. In a bowl, mix cake and cookie mixes together. Add eggs and melted butter. Blend in peanut butter. Mix in Reese’s hearts. Evenly spread into prepared pan. Gently press extra Reese’s hearts on top.
Bake 19 to 24 minutes (edges will be golden). Cool completely. Cut into squares and store in covered container.
I wanted to bake a treat for my non peanut butter, non chocolate loving work friends. And I needed to make them quickly after running errands, so I opted for sugar cookies using melted butter. The dough does not need chilling. The cookies come out nice and soft and thick.
I used a combo of all purpose flour and bread flour. You can entirely use all purpose flour. Scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven before baking.
Ingredients list
1/2 cup butter, melted
3/4 cup sugar
1 egg yolk
2 tsp vanilla
3/4 cup plus 2 tbs flour
1/4 cup bread flour
1/2 tbs cornstarch
1/4 tsp baking powder
1/4 tsp salt
Directions – preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. In a bowl, mix melted butter and sugar. Blend in yolk and vanilla. Stir in dry ingredients. Scoop out 1/4 cups of dough. Roll into balls and slightly flatten. Stagger on prepared cookie sheet. Sprinkle tops with extra sugar. Bake 11 to 14 minutes, no longer. (Bottoms will be light golden). Cool completely. Frost with a simple vanilla frosting, if desired.
Frosting ingredients
2 tbs butter, melted
2 cups powdered sugar
1 tsp vanilla
Heavy cream or milk
In a bowl, combine butter, powdered sugar and vanilla. Add enough milk or cream to get the consistency you want. Frost cookies. Store in covered container.
These are for another Team USA men’s hockey win (featuring a goal by Buffalo Sabres forward Tage Thompson) and for gameday for the US women’s hockey team vs Sweden.
A while back, I found a recipe that had some sort of marshmallow swirl in brownies. Of course I can’t find thst recipe, but it go me thinking of making a vanilla version of a treat with crushed golden oreos
and fluff.
And instead of vanilla flavoring, I used cake batter extract for a different flavor. For the frosting, I used some crushed oreos, fluff and cake extract too.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. (Same for the powdered sugar for the frosting).
Ingredients list
3/4 butter, softened
3/4 cup sugar
1 1/2 eggs
1 tsp cake batter extract (you cam use vanilla instead)
2 tbs water
2 1/4 cups flour
11/2 tsp baking powder
5 tbs marshmallow fluff
10 golden oreos, finely crushed
Directions – in a bowl, cream butter and sugar. Add egg and a half, water and extract. Blend in dry ingredients. Mix in fluff then crushed oreos. Scoop out 1/4 cups dough. Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet.
Bake 11 to 13 minutes. No longer. Cool completely.
Frosting ingredients list
6 tbs butter, softened
2 1/4 cups powdered sugar
2 tbs cream
5 tbs fluff
1 tsp cake batter
In a bowl, cream butter and powdered sugar. Mix in cream, fluff and extract. Frost cookies.
Another option to use my heart shaped cookie cutters on – melted butter sugar cookies.
Another tweak after making some cookies with softened butter and another batch with crisco. These come together quickly and are super soft.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, remember to preheat your oven before baking.
Ingredients list
1/2 cup butter, melted
1 cup sugar
1 egg
2 tsp vanilla
2 tbs water
2 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a bowl, combine butter and sugar. Add egg, water and vanilla. I added some red food color here to make the cookie dough pink. (Totally optional step)
Mix in dry ingredients. If dough seems a little dry, add another tbs or two of water. Sprinkle flour on a flat surface to desired thickness. Cut out cookies.
Place on prepared sheet. Bake 7 to 10 minutes.
These look remarkably similar after baking!
Cool completely. Frost with vanilla frosting.
Store in covered container. Thanks so much for stopping by
I am trying to find different cutout recipes to use my heart shaped cookie cutters, so I thought “why not brown sugar cinnamon sugar? And I was in a bit of a hurry, so I decided to use brown butter too.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 375 degrees before baking.
Ingredients list
10 tbs butter
1/2 cup brown sugar, firmly packed into measuring cup
2 tbs egg beaters or egg whites (or one half of an egg
2 tbs water
1 3/4 cups flour
1 tbs cornstarch
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Set aside. In a pan, over medium low heart, brown butter. It takes 10 minutes or so and looks like this.
Pour in a bowl and let it sit at room temp for 10 minutes. Blend in brown sugar. Mix in water and egg beaters/egg whites/half egg. Blend in dry ingredients. If dough seems a little dry, add another tbs or 2 of water. Sprinkle fllour a flat surface to whatever thickness you want. cut out cookies.
place on prepared sheet.
Bake 7 to 9 minutes. Cool completely.
Frost or make sandwich cookies. I used a buttercream frosting and added cinnamon sugar.
Like so many other people, we have had a brutal stretch of cold weather…. making most of us dream of summer. And what says summer more than smores! So I made smores cookies. I didn’t have mini marshmallow bits, so I chopped up the marshmallow pieces from Lucky Charms cereal.
I put some crushed graham crackers in the cookies and some milk chocolate chips. And I topped them with melted hershey kisses and more crushed graham crackers.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I chilled these individual doughs for an hour before baking, so you don’t have to. And preheat your oven to 350 degrees before baking.
Ingredients list
1/2 cup butter
2/3 cup brown sugar
1 egg
1 tbs water
1 tsp vanilla
1 tsp cornstarch
1 tsp baking soda
1 1/2 cups flour
2/3 cup finely crushed graham cracker crumbs
1 cup marshmallow bits
1/2 cup milk chocolate chips
Directions- in a bowl, cream butter and brown sugar. Add egg, water and vanilla. Mix in dry ingredients. Stir in graham cracker crumbs, then mix in marshmallow bits, and chips. Scoop out 1/4 cups of dough. Chill an hour. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 minutes, no longer. Cool completely. I topped these with melted hershey kisses and extra graham cracker crumbs.
Something a little different today – turtle cookies – a chocolate cookie with chocolate chips, chopped up pieces of caramel and finely ground pecans.
Remember to scoop your flour from your flour bag into you measuring cup so you get the right amount (same goes for the baking cocoa). I chilled these for about an hour before baking. And preheat your oven just before baking.
Ingredients list
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/2 tbs corn syrup
1 tsp vanilla
1/4 cup unsweetened baking cocoa
1 1/4 cups flour
1 tsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk chocolate chips
1/2 cup finely chopped caramel
1/2 cup pecans, finely ground
Directions – in a bowl, cream butter, sugar and brown sugar. Add egg, corn syrup, and vanilla. Blend in dry ingredients. Fold in chips, chopped caramel and nuts. Scoop out 1/4 cups of dough. Chill and hour. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet (these don’t spread too much). Bake 10 minutes, no longer. Cool completely. Store in covered container.
cookies by christine 