Tag Archive | Cookies

Emergency Sugar Cookies

These were not the Valentine’s sugar cookies that I was going to share with you this week. I have a recipe for kick butt sugar cookies. They’re thick and chewy and hold shape beautifully and freeze and if they get dried out you use them for cookie crumb on the bottom of a cheesecake. I intended all those things. Then this week totally got away from me and I found myself in a sugar cookie emergency as I had to have cookies for an activity on Wednesday no matter what. Now…I pondered just pushing through said sugar cookie emergency and still making the original recipe today, but, truth told, the emergency sugar cookie recipe is also kick butt. So after much pondering today you’ll get my emergency sugar cookie recipe, which is a go to, works-every-time, learned to make them when I was 6 recipe, and then we’ll do a surprise flash back next week and give you the roll out version.

Soo…as I was saying, these sugar cookies are fast and phenomenal. They are wonderful to eat plain, are a perfect base for fruit pizzas, frost like a dream or can be rolled in sprinkles, nuts, powdered jello or colored sugar for many different effects. They freeze well either as dough balls, large rolled in sprinkles logs or after baking. As well our sugar cookies strike the perfect balance between the camps of crispy cookie and chewy cookie with a crisp buttery edge and a rich chewy center. And the batter only takes about 15 minutes to whip together and you’re good to go, talk about an ideal cookie.

One of my other favorite things about this recipe is how kid friendly it is. It’s simply enough that even very young children can help make the dough, and everyone can get involved when it comes to decorating whether you’re topping it with fruit or frosting, sprinkles or M&Ms.

Quick Sugar Cookies

1 cup butter, soft

1 cup sugar

1 egg

1 tsp vanilla

1 1/2 Tablespoons Ultra Gel

2 1/4 cups flour

1/2 tsp salt

1/2 tsp cream of tartar

1/2 tsp baking soda

Preheat oven to 325 degrees. In a stand mixer combine the butter and sugar and whip until light and fluffy. Add egg and vanilla and mix well. In a separate bowl combine all dry ingredients and stir well. Mix dry ingredients into creamed mixture until thoroughly incorporated. If serving plain scoop by tablespoons onto cookie sheets and bake for 10-12 minutes until edges are golden brown. For other uses chill the dough for at least 15 minutes to make it easier to work with. For fruit pizzas scoop into 3 ounce balls and place on cookie sheets. Bake for 15-18 minutes until edges are golden brown. Allow to cool on tray for 3 minutes before moving to cooling racks. For sprinkle covered cookies, scoop by tablespoons and roll into a ball, roll the ball in desired topping and move to cookie sheet (If you are worried about the topping making a mess you can line your cookie sheet with parchment paper). Cook for 10-12 minutes until done through. To freeze: either scoop dough into balls and freeze individually before moving to a freezer bag, or form into long logs, roll in sprinkles and then roll in waxed paper and aluminum foil. Date and freeze. Good for upto 3 months.

Buttercream Icing

1 cup butter, soft

1 tsp vanilla

1/2 tsp salt

2 Tablespoons Ultra Gel

3-4 cups powdered sugar

milk or cream as needed to achieve desired consistency

In a stand mixer combine butter, salt, vanilla and Ultra Gel with 1/2 cup powdered sugar. Beat until very thoroughly combined. Scrape down sides and beat an additional 30 seconds. Add additional powdered sugar to reach a spreadable or pipable consistency. Thin if needed with milk or cream. Color and get to icing! (This recipe is excellent for cake as well, though sometimes I’ll add a Tablespoon or two of Jam in a Jiffy raspberry jam for flavor and color and it’s excellent!)

Loaded Ginger Snap Cookies

In the last few days we’ve been partaking in one of our favorite holiday traditions by building gingerbread houses with the extended family. My dad’s birthday is in December and the houses are one of his favorite activities. Now, I enjoy the decorating and all, but for me there’s always a vague problem in the idea of using really good eating gingerbread to build gingerbread houses. So I find that I go for gingerbread that is more structurally sound for building and then crave something amazing to eat.

This is where these Loaded Ginger Snap Cookies come in. Now we’ve talked about ginger snaps before and I’ve shared one of my favorite recipes, but that was before my sweetheart husband found Alton Brown’s version of Ginger Snaps. Oh my goodness, what a wonderful cookie with three kinds of ginger in it. The only problem was that they lost moisture and crumbled too soon. So it was Ultra Gel to the rescue of our ginger snaps and with a few adjustments we have a wonderful ginger snap cookie that is Bunneh’s favorite cookie ever. I love them too, and even funnier so does Little Girl who isn’t even two yet. We’re definitely raising a foodie!

These cookies freeze really well either in dough balls or baked, so make up a big batch and split it for wonderful cookies all holiday season.

triple ginger cokies

Loaded Ginger Snap Cookies

2 1/4 cup flour

1 1/2 tsp baking soda

1 Tbsp ground ginger

1/2 tsp ground cardamom

1/2 tsp ground cloves

1/2 tsp salt

2 Tbsp Ultra Gel

1 cup dark brown sugar

5 ounces unsalted butter, soft

3 ounces molasses

1 large egg

1/4 cup milk

2 tsp grated fresh ginger

1/4-1/2 cup finely chopped candied ginger

Preheat oven to 350 degrees. Combine flour, soda, ginger, cardamom, cloves, salt and Ultra Gel and set aside. In a stand mixer combine the brown sugar and butter and beat until light and fluffy 2-3 minutes. Add molasses, egg and fresh ginger and beat until well combined. Fold in crystallized ginger. Add the dry ingredients and mix to combine.

Drop batter by spoonsful onto a parchment lined cookie sheet. Bake for 12-15 minutes to desired doneness. 12 minutes will give you a fairly chewy cookie and 15 more crispy. Remove from oven and cool on pans for 1 minute before transferring to a cooling rack to fully cool. Store in an airtight container.

For freezing: Scoop dough into balls and place on a cookie sheet. Freeze until batter balls are solid. Remove to a ziptop bag and squeeze out as much air as possible and seal. Label, date and keep frozen.

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