Desserts - Cookies

Amish Sugar Cookies

Ingredients:
1 cup sugar
1 cup powedered sugar
1 cup butter
1 cup canola cooking oil
2 eggs
4.5 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. real vanilla. 

Directions:
Mix all ingredients, starting with first 5, then slowly add the rest.  Bake at 350 for 8-10 min.

Homemade frosting:
4 cups powdered sugar, 1 cup softened butter, 1 tsp. vanilla, and milk to desired consistency.  

Cranberry and White Chocolate Chip Cookies

Ingredients:

1/2 cup unsalted butter, softened (1 stick)

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

2 tablespoons cream or milk

1 1/2 teaspoons vanilla extract

1 cup all-purpose flour

3/4 cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended)

1 teaspoon baking soda

1/4 teaspoon salt, optional and to taste

1 cup dried cranberries

1 cup (8 ounces) white chocolate chips

Directions:

To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Add the cranberries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand. Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days.

Preheat oven to 350°F, line a baking sheet with parchment, or spray with cooking spray. Using a 2-ounce cookie scoop, form heaping mounds, place them on the baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool.

Easy Chocolate Crackled Cookies

Ingredients
 (18.25 ounce) packagedevil's food cake mix
1/2 cup butter flavored shortening
1 tbsp water
2 eggs
1 cup powdered sugar

Directions:
 

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, beat together the shortening, water, and eggs. Add the cake mix, and mix until smooth.
3. Roll the dough into walnut sized balls, and roll the balls in the confectioners' sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 10 minutes in the preheated oven. These are best served the same day, as the confectioners' sugar becomes absorbed by the cookie giving it a pasty look. This can be fixed by dusting the cookies with sugar again.

Hot Cocoa Cookies With Marshmallow Bits

Ingredients:
2 and 1/2 sticks room temperature butter
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup chocolate chips
1 cup Marshmallow Bits (you could substitute mini marshmallows)

Directions:
Cream together your butter and both sugars until light and fluffy. And in eggs and vanilla and blend well. In a separate bowl, mix together your dry ingredients, including your hot chocolate packets. Add the dry ingredients a little at a time to your wet ingredients. Drop on to your cookie sheets.Bake in an oven preheated to 350 degrees for 8-11 minutes.

Mini Nutella Cookie Cups

Ingredients

1 cup butter (softened)

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Jar of Nutella(12 tablespoons per batch)

 

Directions:
Preheat oven to 350 degrees F. Grease your mini muffin tin.
Cream butter and both sugar in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!
Roll dough into balls 1.5 inches thick.
Pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.
When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a shot glass, a similar object or a spoon. Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.
Let cool 15-20 minutes in tin. Remove from tin and place in your mouth. Repeat. Nutella will solidify in about an hour

Pumpkin Walnut Cookies with Caramel Cream Cheese Frosting

Ingredients

Pumpkin Cookies: 1 cup butter (2 sticks) 1/2 cup white sugar 1/2 cup brown sugar, packed 1 cup canned pumpkin puree 1 egg 1 tsp vanilla 1 tsp cinnamon 1/4 tsp nutmeg 2 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 1 cup walnuts, chopped   Caramel Cream Cheese Frosting: 1 cup white sugar 1/2 cup water 1/2 cup butter (1 stick) 1/4 tsp salt 1 tsp vanilla 8 oz cream cheese (cut into cubes) 1/2 cup powdered sugar   Directions For cookies: Preheat oven to 350º F. Cream butter and sugars with an electric mixer until fluffy. Add pumpkin, egg and vanilla and beat well. Combine flour, baking soda, baking powder, and salt in a separate bowl and sift into batter. Mix on low until combined. Stir in walnuts. Drop by tablespoons onto parchment lined baking sheets. Bake for 7 minutes, then take spoon and gently push down on the center of the cookie to flatten. Bake for another 7 minutes or until golden around the edges. Cool on racks. For frosting: Heat sugar and water on stove to boil, stirring frequently. Reduce heat to medium-high and let bubble, untouched, for about 6-7 minutes or until golden brown (you can suit your taste for lighter or darker caramel). Remove from heat and stir in butter. Pour into bowl and mix on low until it cools and starts to combine. Add salt, vanilla and cream cheese, a few cubes at a time, until incorporated. Add powdered sugar and mix until combined. Cool in refrigerator until ready to use.

Snicker's Bar Cookies

Ingredients:

1/2 cup (1 stick) butter, at room temperature
1/2 cup chunky peanut butter
1/2 cup light brown sugar
1/2 cup granulated white sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (11.5 ounce) package Snickers Miniatures (or similar amount cut into chunks)

Directions:

1. Line cookie sheet or two with parchment paper or silpat mats.
2. In a large bowl, combine butter, peanut butter and sugars using a mixer on medium speed until light and fluffy. Add egg and vanilla and mix until thoroughly combined. In a separate bowl, whisk together flour, baking soda and salt. Mix flour into peanut butter mixture; mix until just combined. Cover bowl with plastic wrap and chill dough for at least 2 hours.
3. Preheat oven to 350 degrees F. Unwrap Snickers. Shape dough into 1-inch balls (about 1 rounded Tablespoon). Flatten ball in your hand and place a mini Snickers Bar on top. Wrap dough around the candy and place on cookie sheet. Use a sugared fork to criss-cross the top of the cookie and press down slightly. Cut up some extra, smaller chunks of Snickers Bar and place 2 or 3 on top of each cookie. Spread out the cookies so that there are only 6 or 8 per cookie sheet (they'll spread out a bit).
4. Bake 10 to 12 minutes, or until cookies are set.