Caramel Apple Cider Cookies

 

These cookies remind me of fall because of the cider and caramel mixed together!

½ cup butter, softened
½ cup sugar
5 (.74 oz. each) apple cider packets (I use Alpine brand)
1 egg, room temperature
½ tsp. vanilla
1 ½ cups flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp cinnamon
¼ tsp. salt
1 cup Kraft Caramel Bits

In a mixer, cream butter, sugar and apple cider mix until light and creamy, about 2 minutes. Add egg and vanilla; mix well. In separate bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Add to the butter mixture and mix until well combined. Stir in caramel bits. Place 1 ½ tablespoons of rounded dough 3 inches apart on parchment lined baking sheets. Bake at 350 degrees for 11-12 minutes. Do not overbake. When cookies come out of the oven an are still warm, press any edge melted caramel bits back into the cookie (to clean it up a little since the caramel bits on the edges of the cookies will kind of melt out a little).  Can be stored 3-4 days in airtight container. 

 

Maple Pecan Cookies

I can't stop eating these! The pecans are *technically* optional, and I usually HATE nuts in my cookies, but these pecans add so much flavor and oh, my gosh, they are delicious!

Cookies:
2 1/3 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup butter, softened
1 cup packed dark brown sugar
1 large egg, room temperature
1/3 cup real maple syrup
1 tsp. vanilla extract
1 tsp. maple extract
1 cup chopped pecans (optional, but absolutely delicious)
 
Icing:
2 Tbsp. butter
1/3 cup real maple syrup
1 cup powdered sugar
Pinch of salt

Cookies: In a medium bowl, whisk the flour, baking powder and salt. Set aside. In a mixer (or use hand mixer) blend the butter and brown sugar for about 3 minutes on medium speed until light and creamy.  Add egg and beat until combined. Add maple syrup and extracts and beat about a minute until all combined. Pour flour mixture into butter mixture while mixer is on low. Add chopped pecans and mix on low until incorporated. Cover dough or wrap in plastic wrap and refrigerate for 2 hours. Scoop by 1 ½ tablespoonfuls and place 3 inches apart onto parchment lined baking sheets. Bake 12-13 minutes at 350 degrees. Edges should brown slightly and centers may still look soft. Let cool on pan for 5 minutes before removing to a rack to cool.

Icing: In a saucepan on low heat, whisk together the 2 tablespoons of butter and 1/3 cup maple syrup until well blended. Remove from heat and add the pinch of salt and whisk in the powdered sugar until combined. Drizzle over cooled cookies. (If you make this too far in advance, the icing will cool on its own and you will need to reheat it to drizzle.)

Apple Cider Cookies

 

I just love apple cider flavored foods!

2 cups butter, room temperature
½ cup brown sugar
½ cup sugar
1 egg
1 tsp. vanilla extract
 
1 tsp. cinnamon
½ tsp. salt
¼ tsp. baking powder
3 instant apple cider packets (.74 oz each)
3 cups flour
 

Cream the butter and sugars in a mixer or using a hand mixer until light and creamy.  Add egg and vanilla and mix. Sift or stir together the dry ingredients (cinnamon, salt, baking powder, cider packets and flour) in a bowl. Mix into the butter mixture until well combined. Roll out onto floured surface about ¼ inch thick. Cut with 2-3 inch cookie cutters or stamps.  Bake at 375 degrees on parchment lined baking sheets for 10 minutes, less time for smaller cookies. Leave on the baking sheet for 10 minutes after removing from oven. Transfer to rack to cool.

These can me made into sandwich cookies with either melted caramel or caramel buttercream between cookies. You can also brush melted caramel on the backs of each cookie. Or eat plain—they are delicious.

Gingerbread Spritz Cookies

 I did not ice my cookies because I didn't have time. But next time I will!!

3 cups flour
2 ½ tsp. ground ginger
1 ½ tsp. ground cinnamon
½ tsp. nutmeg
¼ tsp. ground cloves
¼ tsp. salt

1 cup softened butter

½ cup brown sugar

1 tsp. vanilla extract

½ cup molasses

1 large egg, room temperature

In a medium bowl, whisk first six ingredients together (dry ingredients). Set aside. Cream butter and sugar in a mixer until well combined. Add vanilla, molasses and egg and beat until smooth. On low, slowly add dry ingredients to the wet ingredients. Cover dough tightly and refrigerate for 30minutes, but no longer! Press cookies using a cookie press onto an ungreased cookie sheet. Bake 5-6 minutes, depending on size. Larger cookie presses such as the old Pampered Chef press may need more time. Let cookies cool on pan for a few minutes. Transfer to cooling rack to cool.

 

Glaze: (optional, but highly recommended!)
2 cups sifted powdered sugar
2 Tbsp. melted butter
1 tsp. vanilla
2 Tbsp. + 2 tsp. warm water

Stir together until smooth. Thin or thicken if needed. Dip each cookie in the glaze, face down. Let excess icing drip off. Turn cookie back up and let icing dry.

Molded Gingerbread

 This is a new cookie hobby I picked up last holiday season. I'm totally addicted! Molded cookies!

The pinecone cookie was made with this recipe. 

3 ¾ cups flour

1 Tbsp. + 1 tsp. cocoa powder

Scant pinch of red chili pepper

4 tsp. ground ginger

1 ½ tsp. ground allspice

3 ½ tsp. cinnamon

1 tsp. salt

1 tsp. black pepper

½ tsp. baking powder

1 cup butter, softened

¾ cup + 2 Tbsp. sugar

1 egg

½ cup dark molasses

1 Tbsp. honey

2 Tbsp. agave syrup

1 tsp. vanilla

½ tsp. ginger extract (optional)

Powdered sugar for dusting

Combine first nine ingredients in a bowl and set aside. Cream butter in a mixer until light and fluffy. Add sugar and cream until pale and creamy. Add egg and incorporate. Stir in molasses, honey, agave, vanilla and ginger extract until well combined. Add the dry ingredients into the mixture gradually until the dough pulls away from the sides. Flour hands and knead once or twice into a ball. If sticky, add 1 Tbsp. of flour. Wrap tightly and refrigerate for at least 3 hours. Roll ½ inch thick. Dust dough and cookie mold with powdered sugar using a pastry brush. Press dough, tap lightly to release. Use knife to cut around impression if needed. Place on parchment paper lined baking sheet. Dry cookies 3 hours. Bake at 350 degrees for 8-15 minutes. Brush with glaze while still warm.

Thin Mint Cookies

 

¾ cups butter, softened

1 cup white sugar

1 egg

1 tsp. vanilla

¼ tsp. peppermint extract

1 ½ cups flour

¾ cups powdered unsweetened cocoa

1 tsp. baking powder

½ tsp. salt

 

Beat butter about a minute in a medium bowl with a hand or stand mixer. Add white sugar and beat until pale. Mix in egg and vanilla. Add peppermint extract and mix. Sift together dry ingredients and add gradually to the butter mixture. Divide dough in half and roll each piece of dough flat on a piece of parchment paper, about ¼ inch thick. Refrigerate both pieces of flattened dough for 1-2 hours. Using a 1 ½ to 2 inch round cookie cutter, cut round cookies and place on parchment lined baking sheets about an inch apart. Bake in 350 degree oven for 8-9 minutes, depending on the size of cutter used. Cool completely.

 

Coating:

Melt 12-14 ounces of chocolate melting wafers or chocolate chips in the microwave in a microwave safe bowl for 30 second intervals until fully melted. Mix ¼ teaspoon peppermint extract into the chocolate. Coat each cookie by dipping it in chocolate and let cool on parchment or wax paper.  If desired, decorate further by drizzling another color of melted chocolate, such as white, across the tops.

Adapted from inthekitchenwithmatt.com  Matt has some seriously delicious recipes and videos on his page--go check it out!

Chocolate Chip Shortbread Cookies

 

1 cup butter, softened

2/3 cup powdered sugar

½ tsp. vanilla

2 cups flour

¾ cup mini chocolate chips

8 oz. melting chocolate melting wafers

 

Beat butter and powdered sugar in a bowl until light and fluffy (with either a hand or stand mixer). Add in vanilla and mix. Add flour just until mixed in. Fold in mini chocolate chips. Place dough in a one gallon re-sealable bag. With a rolling pin, roll the dough ¼ inch thick inside the bag. You could also roll between two sheets of parchment paper. Refrigerate on a flat surface for 1-2 hours. Remove the bag (I cut mine off) and cut dough into squares or rectangles with a butter knife or pizza cutter. Transfer pieces to a parchment lined baking sheet and bake for 18-20 minutes at 325 degrees. When cookies are done, melt the melting wafers in a microwave safe bowl at 30 second increments until melted. Dip 1/3 to ½ of each cookie in the chocolate or drizzle it on top. Let cool and serve.

 

thestayathomechef.com

Butter Sandwich Cookies

 

Cookies:

250g butter, softened (about 1 cup + 1 ½ Tbsp.)

50 g powdered sugar (about ½ cup)

225 g flour (about 1 ½ cups + 3 Tbps.)

25 g cornstarch (about 1/4 cup)

 

Filling:

1/3 cup softened butter

4 oz. homemade raspberry jam

1 cup powdered sugar

 

Beat butter and sugar until pale and fluffy. Sift flour and cornstarch on top and slowly beat in. Put dough in piping bag and pipe 24 shapes (swirls, hearts, etc.). Bake at 10 minutes in 375 degree oven. Let sit 5 minutes on the cookie sheet.

Mix together filling ingredients. Put in piping bag. Pipe bottom of one cookie and place another cookie on top, bottoms together.

Makes 12 sandwich cookies

 

 

Modified from the Great British Bake Off recipe

Chocolate Jar Cookies

 

In a quart canning jar, mix together and put in bottom:

1 ½ cups flour

½ tsp. baking soda

¼ tsp. baking soda

Next, layer these in this order, bottom to top:

½ cup cocoa powder

¾ cup white sugar

1/3 cup brown sugar

1 pkg. red and green M&Ms

1/3 cup white chips if there is room…

 

Put lid on and make “cute”. Give away as holiday gift with a tag that says the following:

 

Additional ingredients for cookie mix:

2/4 cup softened butter

2 large eggs, room temperature

1 ½ tsp. vanilla

 

Directions:

Beat butter, eggs and vanilla until well blended. Add jar contents and beat just until combined. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 9-11 minutes.

tasteofhome.com

Strawberry Cookie Cups

 

These were fun to make, but make sure the dough is cold enough or it is hard to manipulate into the mini muffin cups.

1 cup softened butter

1 ½ cups powdered sugar

1 large egg

1 ½ tsp. vanilla

2 ½ cups flour

3 oz. strawberry flavored gelatin (Jello)

1 tsp. baking soda

1 tsp. cream of tartar

 

Filling:

8 oz. cream cheese, softened

1 ½-3 cups powdered sugar

½ tsp. almond extract

 

Beat butter and powdered sugar until blended. Beat in egg and vanilla. Whisk flour, gelatin, baking soda and cream of tartar together. Gradually beat into butter mixture. Divide dough in half and wrap in plastic wrap. Refrigerate at least 2 hours. Roll one section of dough 1/8 inch thick and cut with 2 ¾ inch flower cookie cutter. Press gently into a mini muffin pan cup. Bake at 350 degrees for 5 min. and 30 seconds. Coo five minutes and remove from pan to cool completely. Mix filling ingredients until smooth. Pipe filling into center of each cup. (You can use a plastic storage back with the corner cut off or a pastry bag to do this.) Store in airtight container in the fridge.

 

Modified from tasteofhome.com

Chewy Large Sugar Cookies

 

 

2 ¼ c. flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 ½ c. sugar (plus 1/3 c. for rolling)

2 oz. cream cheese, cut into 8 pieces

6 Tbsp. melted butter, still warm

1/3 c. vegetable oil or melted coconut oil

1 large egg

1 Tbsp. milk

2 tsp. vanilla extract

 

Preheat oven to 350 degrees. Whisk flour, baking powder, baking soda and salt together in a bowl and set aside. Place cream cheese and 1 ½ cups sugar in a mixer and mix in melted butter. Mix in oil. Mix in egg, milk and vanilla until smooth. Gently fold in flour mixture until soft, homogenous dough forms.

Place remaining 1/3 c. sugar in a bowl and roll dough balls of 2 tablespoons into the sugar until fully coated. Place 2 inches apart on a parchment lined baking sheet. Using the bottom of a measuring cup, press the cookies flat (dipping in sugar also may help it not stick to the cookies). Bake cookies for 11-13 minutes. Let cookies cool on pan for 5 minutes, then transfer to cooling rack. Let cookies cool completely before serving. Makes about 2 dozen cookies.

For fun, substitute colored sugar for the 1/3 cup sugar for rolling.  

Easy Spritz Cookies

Cream in a mixer:

1 c. butter, softened

1 1/4 c. powdered sugar

Add and beat in:

1 egg

1 tsp. vanilla

1/2 tsp. almond extract

Combine together and then add:

2 1/2 c. flour

1/2 tsp. salt

Dough should be sticky. Load up the cookie press with dough. Press out cookies onto ungreased bare cookie sheet (I know, I know, I am a firm believer in the *gospel* of parchment paper, but unless you want to sharpen up on your sailor language, please just press them out on a bare pan--it hurts, I know, but it is by far easier than trying to press them out on to the parchment. Trust me!!). Bake for 6-8 minutes, depending on how dense the cookies are (solid shapes, closer to 8 and delicate thin wreaths, more like 6-7). Bake in a 375 degree oven. Do not brown. 

Chocolate Crinkle Cookies

These are pretty good. I am not a super big chocolate fan, but these are pretty darn good.

1 c. flour

1/2 c. + 2 Tbsp. cocoa powder

1 tsp. baking soda

1/8 tsp. salt

1/2 c. unsalted butter (or salted butter and omit the above salt)

1/2 c. sugar

1/2 c. brown sugar

1 egg, room temperature

1 tsp. vanilla

1 c. mini chocolate chips

For rolling:

3 Tbsp. sugar

1 c. powdered sugar

Whisk flour, cocoa, baking soda and salt together in a bowl and set aside. Beat butter and sugars on medium  until fluffy (about 2 minutes). Beat in egg and vanilla. Slowly mix dry ingredients into wet ingredients; then mix in chips.  Cover dough and refrigerate 2 hours (up to 3 days). Always chill the dough. Remove from fridge and let sit 15 minutes. Preheat oven to 350 degrees. Roll dough into 1 1/2 tablespoon-sized balls and roll lightly in sugar; roll generously in powdered sugar. Place 3 inches apart on parchment lined baking sheets. Bake 11-12 minutes. If they don't spread by 9 minutes, remove from oven and bang on the counter and return to the oven. Cool cookies 5 minutes on the pan and then transfer to a cooling rack. This makes about 3 dozen.

 

Lace Cookies

These are simple and delicate cookies that taste a lot like brittle or candy! Yum! They happen to be gluten-free, too, in case that is important.

1/2 cup (1 cube) unsalted butter (or salted butter and omit the 1/8 tsp. salt below)

2/3 cup brown sugar

3/4 cup almond flour (you can buy this pre-ground or grind up almonds in small batches in a blender)

1/8 tsp. salt (omit if using salted butter)

1 Tbsp. corn syrup

1 tsp. vanilla

Melt butter in a saucepan over medium heat. When melted, add brown sugar, almond flour, salt and corn syrup. Whisk until all ingredients are dissolved and completely combined--about 3 minutes. Remove from heat and add vanilla. Stir to combine. Let mixture cool 5-10 minutes--you can preheat the oven to 350 degrees while you wait for it to cool. Drop onto parchment lined baking sheets THREE inches apart by scant teaspoonfuls. Bake at 350 degrees for 6-8 minutes (6 minutes may make chewy cookies while closer to 8 minutes makes them more crispy--ovens vary). Cookies should be golden on the edges. Cool 5 minutes on the pan and then transfer to a wire rack to cool. Can be made into sandwich cookies with chocolate or Nutella. Store up to a week in airtight container at room temperature.

 

Big Chocolate Chip Cookies

Okay, I think I finally found my favorite totally "normal" chocolate chip cookie recipe! I made these and took them to work during the pandemic (individually packaged with gloves and a mask on, of course) and people REALLY liked them. They are about 4 inches across and the perfect texture--a bit crunchy on the outside and chewy on the inside. Original recipe came from tastesbetterfromscratch.com ("Jumbo Chocolate Chip Cookies")

Mix in a bowl and set aside:
4 cups flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt

Cream together:
1 1/2 cups butter
1 cup sugar
1 1/2 cups brown sugar

Add to creamed mixture and mix:
2 eggs, room temperature
1 Tbsp. vanilla

Gradually mix the flour mixture into the creamed mixture. Stir in 2 cups of chocolate chips.
Scoop dough onto parchment paper lined baking sheets with a 1/4 cup measuring cup. I floured the inside of the cup after each portion to help the dough plop out easier. Try to have the dough keep the shape of the cup so they bake uniform if you care about that.  Bake at 375* for 12 minutes (that's my oven, yours may take a little more time). Let cool on the baking sheet for at least 1 minute before transferring to a wire rack to cool. Makes right around 24-26 cookies.

These two cookies from the same batch look so different. I baked one before the other so maybe sitting out for 12 minutes made it more crinkly. Pretty cool, though!

Chocolate White Chip Cookies

I got this recipe from the Pioneer Woman website. It's pretty good.

Cream until light and fluffy:
1 1/4 cup butter (2 1/2 sticks) softened
2 cups sugar

Add one at a time and mix after each:
2 eggs
3 tsp. vanilla

Sift together and add to butter mixture in batches, combining after each addition:
2 cups flour
3/4 cup cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt

Gently blend in:
1 1/2 cups mini semi-sweet chocolate chips
2 cups white chips (or peppermint chips for the holidays)

Scoop or spoon in one tablespoon portions onto cookie sheets lined with parchment paper. Press a few white chips into the top of each cookie just before baking.

Bake at 350* for 9 minutes.  Cool 5 minutes on the cookie sheets and transfer to a wire rack to complete cooling.

Little Brother Ginger Snaps

We named these after my little brother since he was the best at making them!

Cream together in a mixer or with a hand mixer:

    3/4 c. shortening

    2 c. sugar

    3/4 c. butter

Add and mix together:

    2 eggs

    2/3 c. molasses

Stir together first and add to creamed mixture:

    4 2/3 c. flour

    1/2 t. salt

    2 t. ginger

    4 t. baking soda

    2 t. cinnamon

    1/8 t. cloves

Bake 350* until done, approximately 8 minutes.

"Jessie's" Malted Milk Cookies

I came home from college one time and hung out with my little sister and her friend Jessie. We had such a blast making these cookies (and shopping for the ingredients, I believe) that we named them after Jessie! They are an adaptation of Mrs. Field's cookies of a similar name.

Mix together in a bowl and set aside:

            2 1/2 c. flour

            3/4 c. malted milk powder

            1/2 t. baking soda

            1/4 t. salt

Beat together in a mixer or with hand mixer until light and fluffy:

            1 c. sugar

            1/2 c. brown sugar

            1 c. softened butter

Add to sugar mixture and combine :

            2 large eggs

            2 t. vanilla

            2 T. sweetened condensed milk

Add flour mixture gradually to sugar mixture and combine.  Add white vanilla/white chips or chocolate chips--we added the vanilla chips.  Bake at 300* for 24-25 minutes.

Vanilla Malt Cookies

These cookies are simply delightful! They end up resembling lady fingers somewhat and are perfect for dunking or for a special occasion.

2 3/4 cup flour
3/4 cup plain malted milk powder
1 tsp. baking powder
3/4 tsp. salt
1 cup butter (softened)
3 oz. cream cheese (room temperature)
1 cup sugar
1 vanilla bean, split, seeds scraped and reserved
1 egg
1/2 tsp. vanilla

Line baking sheets with parchment paper. Preheat oven to 350*. Whisk together flour, malted milk powder, baking powder and salt. In a mixer or with a hand mixer, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds. Add egg and vanilla extract; combine. On low speed, add flour mixture and mix. Place dough in a pastry bag fitted with large star tip. Pipe 2 1/2 strips onto cookie sheets, spacing about an inch apart. Bake until bottom edges are golden brown, 11-15 minutes, rotating sheets half way through. Transfer to wire racks to cool. Can be stored in airtight container up to a week.



Adapted from "Martha Stewart's Cookies"

Snickerdoodles

Although I am very opposed to using shortening in anything I make, the only recipe that had the right texture for snickerdoodles was one containing shortening! So here it is!

2 ½ cups flour

2 tsp. cream of tartar

1 tsp. baking soda

½ tsp. salt

½ cup butter, softened

½ cup shortening

1 ½ cups sugar, plus ½ cup for rolling

2 large eggs

1 Tbsp. ground cinnamon

Whisk flour, cream of tartar, baking soda and salt in a bowl and set aside. In a stand mixer, mix butter, shortening and 1 ½ cups sugar on medium speed until pale and fluffy (about 3 minutes). Add eggs one at a time and beat until incorporated. While mixer is on low, beat in flour mixture until combined. Combine ½ cup sugar and cinnamon in a small bowl. Make balls of dough using about 2 tablespoons and roll in sugar and cinnamon mixture. Place two inches apart on baking sheets lined with parchment paper. Bake at 375* until edges are just beginning to brown but centers are still soft, puffy and cracked, about 10-12 minutes. Let cookies cool on sheets for 10 minutes and remove to cooling rack.

Dough balls can be frozen up to a month in the freezer. Bake the frozen dough balls in 300 degree oven for 18-20 minutes.