Tag Archive | Cookies

Snickerdoodlechips Three Ways

I know we’ve been teasing you about raspberry pie. I promise it’s still in the works, but I’m waiting for pictures from two other folks so we can display the many faces of raspberry pie.

So…in the meantime…I was having a giant cookie craving. I wanted snickerdoodles…and chocolate chip cookies. As I couldn’t decide between the two I finally ended up doing a snickerdoodle batter which I baked three ways. The first was classic snickerdoodles with no chocolate chips and lots of cinnamon sugar on the outside. The second was snickerdoodles with chocolate chips, snickerdoodlechips if you will, and cinnamon sugar on the outside. And the last is snickerdoodles with chocolate chips and no cinnamon sugar.

The family tried all of the versions and we decided a few things. First we decided all three varieties were better the next day after they’d cooled and had a chance for the flavor to really develop. Second we decided all the varieties were good, but that snickerdoodlechips should be made with a lighter flavor of chocolate, milk or white, as the semi-sweet chips fought a little with the cinnamon. However, all the cookies got eaten so I’m counting all three varieties a win in the long run.

This is another place where we use Ultra Gel in baking as it helps give us a nice tenderness to the cookie and would preserve them longer, except that we ate them all before I could see how long. :) Let me know if yours make it long enough to be a good test.

Snickerdoodlechips

Snickerdoodlechips

1 cup butter, softened

1 1/2 cups sugar

2 eggs

1 tsp vanilla

2 3/4 cups all purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp kosher salt

1/2 tsp fresh ground nutmeg

2 Tbp Ultra Gel

1 – 2 cups chocolate chips or white chocolate chips

Cinnamon sugar for coating

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, and vanilla. Mix well. In a small bowl combine cream of tartar, baking soda, salt, nutmeg and Ultra Gel. Add to cream mixture and combine well. ((I prefer this method so that I am certain the leavening is evenly dispersed without over beating the flour and creating too much gluten.)) Add flour and mix until just incorporated. Fold in chips if desired.

Scoop by tablespoons and coat with cinnamon sugar before moving onto an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes. ((We liked them better closer to 9:30.)) Cool on cooling rack. Devour.

White Chocolate Raspberry Gooey Cookies

May is a fun time of year, not only because it’s Mother’s Day (Hi Mom!), but it’s the time when we start seeing more fresh fruit making its way into our local markets. In particular we see a lot of berries and as raspberry growers that makes us ever so happy. Down on the farm our own plants are soaking up the spring rain and you can almost watch them growing, with most of the bushes upto about 24 inches this far.

So, in the spirit of raspberries to come tonight I made some White Chocolate Raspberry Gooey Cookies. This is a fun and easy recipe that starts with a cake mix as a base, but then gets interesting by adding extra butter, cream cheese, Ultra Gel and fresh berries. The final cookie is rich and a bit cakey, kinda half way between a cookie and a cup cake and that’s just fine by me. So here you go, something to do with those berries that don’t get eaten on the way home from the store and a recipe for your files when the farmer’s markets start filling up with raspberry goodness!

White Chocolate Raspberry Gooey Cookies

White Chocolate Raspberry Gooey Cookies

1 cake mix (white, lemon or yellow work best)

1/2 cup softened butter

1 8 ounce bar low fat cream cheese

1 tsp vanilla

1 egg

2 Tbl Ultra Gel

1/2 cup fresh or frozen raspberries (If there is a lot of juice with the berries drain the juice first)

1 cup white chocolate chips

Combine butter, cream cheese, egg, vanilla and ultra gel in a stand mixer and mix until well combined. Add cake mix and incorporate. Fold in berries and chocolate chips. Move batter to the refrigerator for 30 minutes. Preheat oven to 350 degrees. Drop batter by teaspoons onto a cookie sheet and bake for 10-12 minutes until golden brown around the edges.

Easy Pumpkin Oat Cookies

I love these cookies for the fall.  They are full of spice and pumpkin and craisins and all things that make me happy.  As well they freeze nicely so it’s easy to make a big batch and portion them out over the holidays.

Pumpkin Oat Cookies

Easy Pumpkin Oat Cookies

¼ cup unsalted butter, softened

½ cup pumpkin puree (not pumpkin)

½ cup granulated sugar

½ cup brown sugar

2 eggs

1 teaspoon vanilla

1 Tbl Ultra Gel

1teaspoon kosher salt

½ teaspoon baking soda

2 cups oat flour*

1 teaspoon cinnamon

1 cup flour (whole wheat flour also works well)

1 cup unsweetened craisins

½ to 1 cup mini chocolate chips or vanilla chips (optional)

¼ cup milk (if necessary)

Preheat oven to 350 degrees. In a medium bowl combine Ultra Gel, salt, soda, cinnamon and flours and set aside. Cream together butter, pumpkin and sugars. Add eggs and vanilla. Add dry ingredients and mix to combine. Fold in craisins and chocolate if desired. If dough is too dry, which can happen with whole wheat flour, add milk one tablespoon at a time until desired consistency is achieved.

Drop full tablespoons of the batter onto an ungreased cookie sheet and cook 9-12 minutes until browned on the edges.

These cookies do not spread flat but are ball cookies. They can be pressed down with the bottom of a clean glass when they come out of the oven if a flatter cookie is desired.

*To make oat flour at home toast 1-2 cups of oats over medium heat until they just start to brown and smell nutty.  Remove to a blender or food processor and grind until the consistency of wheat flour.  I grind 8-10 cups each time I make oat flour so that I have it for cookies, waffles and anything else that comes up.

Find these and other recipes at Cornaby’s!

The Great Cookie Experiment- Pumpkin Whoopie Pies

The Great Cookie Experiment- Pumpkin Whoopie Pies

 I love cooking spooky Halloween food.  Every year, little magazines come out with Halloween recipes, and I collect them fairly obsessively looking for the perfect recipes.  I have a large stack.  Some are so old, they’re falling apart, but I love them, and keep buying more.  I might need professional help for this obsession.  There is ONE Halloween food that I must admit disappoints me- Halloween cookies.  Christmas is easy- almost anything can be classified as a Christmas cookie if you want it to count.  Halloween is much harder.  You either have to have pumpkin in it, or it has to be shaped like something spooky, or it has to be black or orange.  It is not that easy to find unique cookies for Halloween that are more than just sugar cookies decorated to look like pumpkins.  Or bats.  Or ghosts.  Or whatever shape you have cookie cutters for.  I have maybe ten recipes in all of those stacks of cookbooks.

 

Luckily, Taste of Home came out with this awesome Halloween issue last year, that has many different Halloween themes, and some excellently unique and tasty cookies!  It is my current favorite Halloween cookbook, and I plan on having a lot of fun with their ideas.

 

In the meantime, I tried their recipe for Pumpkin Whoopie Pies.  I decided I needed these to deliver to neighbors this season, and I’m really glad they were so delicious!  The cookie itself only had a little pumpkin in it, but it was rich with spices and I would say the cookie could stand on its own without the filling, no problem.  Some whoopee pie variants have a bland cookie, and I love this spicy cookie much better.  As for the filling…well…I always have a hard time with whoopee pie fillings.  It’s a shortening based batter that’s thickened with flour, and it always tastes kind of….bland.  I like butter cream frosting or cream cheese frosting so much better, but that isn’t a traditional whoopee pie.  I liked this filling, however, because over time it absorbed the spicy taste of the cookie, and the two complimented each other very well!  I would suggest that you serve these the next day if you want that flavor blend.  Don’t feel like you have to wait, though, they’re still very good.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

 

1 cup shortening

2 cups packed brown sugar

2 eggs

1 tsp vanilla

3 ½ cups flour

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp ginger

½ cup canned pumpkin

Filling:

¼ cup flour

dash salt

¾ cup milk

1 cup shortening

2 cups powdered sugar

2 tsp vanilla

 

Cream shortening and brown sugar until light and fluffy.  Add eggs one at a time, beating well after each egg.  Beat in vanilla.  Combine flour, baking powder, baking soda, salt, cinnamon and ginger.  Add to the creamed mixture alternately with the pumpkin.  Drop by rounded Tablespoonfuls onto greased baking pans.  Flatten slightly with the back of a spoon.  Bake at 400 for 10-11 minutes.  Cool.

 

For filling, in a small saucepan, combine flour and salt.  Gradually whisk in milk until smooth.  Bring to a boil, reduce heat and simmer, stirring constantly, until thickened.  Cover and refrigerate until cooled.  Beat shortening, powdered sugar and vanilla until smooth.  Add chilled mixture.  Beat until light and fluffy.  Spread on the bottom of half of the cookies.  Top with remaining cookies.  Makes about 2 dozen.

 

Julie

Lemon Crinkle Cookies

My sweet hubby needed cookies for a work party.  When he asked, very nicely mind you, I started thinking chocolate chip cookies…a certain favorite…but it wasn’t quite right.  With summer setting in I wanted something brighter and fresh.  I pondered lemon bars, but remembered that I’d seen this recipe for lemon crinkle cookies and was sure I had it pinned somewhere.

So I popped over to pintrest and wandered through my cookie pins until I found what I wanted.  I adjusted this recipe to use Ultra Gel, which I honestly use in close to all of my cookie recipes.  Living in Utah we fight both altitude and humidity when it comes to baking.  Food dries out easily and adding the Ultra Gel and a little extra liquid helps everything stay good longer.  Not that we ever have a hard time working our way through cookies!

These cookies turned out really good.  They have nice crispy edges with a smooth creamy center which makes me happy.  These are powder sugar dusted, very traditional for crinkle cookies, which makes for a bit of a sticky situation on fingertips.  It wasn’t a bad thing, but means you’ll want to separate layers of the cookies with waxed paper if you freeze very many of them.  All in all I’m really glad I made a double batch.  :)

Find the original recipe here.  Add two teaspoons of Ultra Gel with the dry ingredients.

lemon crinkle cookies

The Great Cookie Experiment Pinterest Edition- Sugar Cookie Bars

The Great Cookie Experiment Pinterest Edition- Sugar Cookie Bars

 

I love sugar cookies.  I love frosted sugar cookies.  I’m not such a big fan of rolling out and cutting out the sugar cookies.  This is why I save sugar cookies for a holiday like Valentine’s Day because a holiday makes the labor more fulfilling.  I don’t really make them any other time of the year.  This recipe, however, changes all of that.  Sugar cookies in bar form!  Make the dough.  Press in the pan.  Bake, frost, and cut in squares!  No cookie cutters!  No rolling pins!   No fuss!  If I want something seasonal, I can just color the frosting and add the sprinkles I like.  No problem!  Completely Delicious, the lovely blog where this pin comes from, has a great thing going here!

 

One problem.  One tiny problem.  These sugar cookie bars are also substantial.  They are heavy and thick and rich and super filling.  I cut these generously, and I shouldn’t have.  These were a LOT of cookie, and much smaller little square servings were definitely required.  Friends weren’t finishing the one cookie they got- not because they didn’t like them, but because….wow….this is a LOT of cookie.

 

Serving size aside, I can see turning to this method to get a sugar cookie fix on occasion- especially for a husband who adores sugar cookies and hopes that some neighbor makes us some for Christmas, because I don’t do sugar cookies until Valentine’s Day.  I may try to use my favorite sugar cookie recipe, perhaps using a bigger bar pan to press them thinner.  Either way, sugar cookie bars are a great idea!

 

You can find this recipe here:  http://www.completelydelicious.com/2010/03/sugar-cookie-bars.html

Sugar Cookie Bars

The Great Cookie Experiment- Buttercups

The Great Cookie Experiment- Buttercups

I’m leery of homemade sandwich cookies.   This is because they taste fabulous, but you are technically eating two cookies, which, if you are watching what you eat, is cheating.    In the case of these Buttercup cookies, two rich buttery cookies with a brown butter frosting sandwiched between them and a dollop of jam on top is a LOT of two cookies to be eating as one.  I ate three.  That’s six cookies, if you are doing the math.  Then I ate two more the next day, which is four more cookies.  Sandwich cookies are dangerous traps, my friends.

And they’re worth it.  This is a very tasty cookie.  I loved the brown butter filling, and using Cornaby’s raspberry jam gave it a lovely burst of fruity flavor.  There was just one problem.  I needed way more jam.  There were arguments among my friends how best to eat the cookie.  Some were for eating it in a circle to get a little bit of jam in each bite.  Some were for eating all the cookie section, leaving the little circle of jam for one delectable bite of fruity goodness.  My strategy became more of deconstructionist strategy.  I sucked out the jam, separated the two cookies and licked off the brown butter frosting, then ate the cookies.  I needed to make the center of the second cookie bigger to make room for more jam so there weren’t these issues.  I also really need to get me some scalloped cookie cutters in varying sizes to make it easier and prettier.

Definitely try these.  Play with different flavors and shapes.  Plan on giving them away or sharing them because when one cookie is really two, you can find yourself eating a lot more than you planned on!

buttercups

 

Buttercups

1 cup butter, softened

1 ½ cups powdered sugar

1 egg

1 tsp vanilla

2 ½ cups flour

Filling:

¼ c butter

1 ½ cups powdered sugar

¾ tsp vanilla

5 Tbl water

¼ cup Cornaby’s raspberry jam

Cream the butter and sugar until light and fluffy.  Beat in egg and vanilla.  Gradually add flour and mix well.  Divide dough in half, wrap in plastic, and refrigerate for 2 hours or until easy to handle.  Roll out each portion on a floured surface to 1/8 inch thickness.  Cut with a floured 2 ½ inch scalloped cookie cutter (I didn’t have one of these).  Cut a 1 inch hole in the centers of half of the cookies.  Place 2 inches apart on ungreased baking sheets.  Bake at 375 for 8-10 minutes.  Cool.  Heat butter in a small saucepan until golden brown- about 7 minutes.  Remove from heat.  Gradually add the powdered sugar, vanilla, and enough water to make it spreadable.  Spread on the bottoms of the solid cookies.  Top with remaining cookies.  Place ½ tsp jam in the center of each.