Category: Cookies Page 2 of 3

Snickerdoodles

On July 14, 2021

More Christmas Cookie Recipes

I adapted a recipe from Betty Crocker’s Cookie Cookbook to make these snickerdoodles gluten free with lower sugar. They came out great!

1 cup shortening
3/4 cup sugar in the raw
2 eggs
2 3/4 cups gluten free flour – I used 1 cup Bob’s Red Mill gluten free 1 to 1 Baking flour, 1 cup Bob’s Red Mill gluten free All purpose flour, 3/4 cup gluten free oatmeal
2 tsp cream of tartar
1 tsp baking soda
1/8 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
3 tbs sugar
3 tsp cinnamon

Preheat oven to 350 F.

Combine flour, cream of tartar, baking soda, salt, cinnamon and nutmeg.
In a separate bowl, beat shortening, sugar and eggs. Add the flour mixture and blend.
Combine the last two ingredients in a separate bowl.

Use a tablespoon to scoop the dough into balls and roll into the cinnamon sugar. Place on a baking sheet.

Bake for 8 – 10 minutes.

This recipe made about 40 cookies.

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Gingersnap Cookies

On July 14, 2021

More Christmas Cookie Recipes

I adapted this recipe to be gluten free with a little less sugar. They were pretty good.

2 cups gluten free flour – I used 1 cup Bob’s Red Mill gluten free 1 to 1 Baking flour, 3/4 cup Bob’s Red Mill gluten free All purpose flour, 1/4 cup gluten free oatmeal
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup shortening – I used 1/2 cup butter instead
1/2 cup sugar – I used 100% cane sugar
1 egg
1/4 cup dark molasses
2 1/2 tbs sugar
2 1/2 tsp cinnamon

Preheat oven to 350 F.

Combine flour, ginger, baking soda, cinnamon, and salt.
In a separate bowl, beat shortening and sugar until creamy. Add egg and molasses. Add the flour mixture and mix. Combine the last two ingredients in a separate bowl.
Use a tablespoon to scoop the dough into balls and roll into the cinnamon sugar. Place on a baking sheet.

Bake for 8 – 10 minutes.

This recipe made about 46 cookies using a 1/2 TBS scoop.

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Grandma Joan’s Candy Bar Cookies

On July 12, 2021

My grandmother used to make cookies that looked like these every year for Christmas only she used a pecan instead of an m & m. They were my favorite. I’m not sure if this is the recipe or not. The cookie in this recipe seems to puff up more than hers did, but it tastes similar.
This recipe is one I adapted from Pillsbury to make the cookies gluten free with less sugar.

Base:

3/4 cup powdered sugar – I reduced this to 1/2 cup
3/4 cup butter, softened – I reduced this to 10 TBS since dough was sticky with full amount
2 tablespoons half and half
1 teaspoon vanilla
2 cups gluten free flour – I used 1 cup Bob’s Red Mill gluten free 1 to 1 Baking flour, 1 cup Bob’s Red Mill gluten free All purpose flour or just 2 cups gluten free 1 to 1 Baking flour

Filling:

21 caramels, unwrapped or 1 cup caramel bits
3 tablespoons half and half
3 tablespoons butter
3/4 cup powdered sugar – I used 1/2 cup powdered sugar

Glaze:

1/3 cup semisweet chocolate chips
1 tablespoon half and half
2 teaspoons butter
3 tablespoons powdered sugar – I used 2 tablespoons powdered sugar
1 teaspoon vanilla
red and green M & Ms

Combine all base ingredients except the flour. Slowly add the flour, mix well, wrap in plastic wrap and refrigerate 1 hour.

Heat oven to 325 F. Divide dough in half. Roll out and cut into squares/rectangles in desired sizes. If the dough is too sticky to roll out, just drop by 1/2 tablespoons onto a cookie sheet and flatten with a spoon. This is what I’ve done the past few years. They taste the same and it saves time.

Bake for 10 – 13 minutes. Remove from baking sheet and cool 15 minutes.

In a medium saucepan, combine the filling ingredients, except the powdered sugar. Cook over low heat until the caramel is melted and the mixture is smooth. Remove from the heat and add the powdered sugar. Spread 1 teaspoon of the filling over each cookie.

In a medium saucepan, combine the chocolate chips, half and half and butter. Cook over low heat until the chocolate chips are melted and the mixture is smooth. Remove from the heat and add the powdered sugar and vanilla. Spread over the caramel filling on each cookie. Top each cookie with an M & M.

This recipe made about 60 cookies when dropped with 1/2 tablespoon scoops onto a cookie sheet.

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Quick Easy Cutout Cookies

On July 5, 2021

The following recipe was in my Better Homes and Gardens cookbook. I modified it a bit though. I also experimented by adding coconut oil for half of the butter. It worked great! I may try all coconut oil the next time I make them. Coconut oil is healthier than butter and has many health benefits, including it’s good for your teeth.

1/3 cup butter, softened
1/3 cup organic coconut oil (I didn’t melt it)
1/4 cup brown sugar
1/4 cup honey
1 tsp. baking powder
1/8 tsp. salt
1 egg
1 Tbsp. milk
1 tsp. vanilla
2 cups all purpose flour (I used 1 cup all purpose flour, 1/2 cup whole wheat flour, 1/2 cup buckwheat flour)
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Preheat oven to 375 F.

I made this in my food processor and just added all of the ingredients in order.

To make without a food processor, beat butter and coconut oil on medium to high speed for 30 seconds. Add sugar, honey, baking powder, salt, cinnamon and nutmeg. Beat until combined. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour.
If necessary, cover and chill dough for 30 minutes or until easy to handle. Roll dough out until 1/8 inch thick and cut dough into desired shapes using cookie cutters.

Bake at 375 F for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. Frost with your favorite frosting.

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St. Patrick’s Day Mint Chocolate Chip Cookies

On July 5, 2021

This recipe is a combination of the Nestle Toll House Dark Chocolate Chip cookie recipe on the back of the dark chocolate chips package and the McCormick Mint Chocolate Chip Cookies recipe found here.

I made it in my food processor and added the 1/4 tsp of food coloring at the very end. I think I mixed it too long as the consistency of the batter changed. After they were baked, the edges were brown while the rest was green. The next time I make this, I’m going to try adding the food coloring after the eggs and reduce the amount to 1/8 tsp of food coloring. Despite the brown edges, these were really good.

1 3/4 cups all-purpose flour
1/4 cup whole wheat flour
1/4 cup buckwheat flour
1 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp McCormick peppermint extract
2 eggs
1/8 – 1/4 tsp green food coloring
1 1/4 cups dark chocolate chips

Preheat oven to 375 F.

Combine flour, baking soda and salt in small bowl. Beat butter, shortening, granulated sugar, brown sugar and mint extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Stir in food coloring. Gradually beat in flour mixture. Stir in chocolate chips.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8 – 11 minutes or until golden brown. Makes about 4 1/2 dozen cookies.

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Martha Gillen’s Cutout Cookies

On July 5, 2021

I just picked up a set of heart shaped cookie cutters, so for Valentine’s Day, I’m using them with my go to cutout cookie recipe. They are super good! This is an old, long lost family recipe. The dough is very sticky, so have an extra cup or so of flour on hand. Refrigerating the dough for a few hours before rolling it out will also help.
Keep in mind this recipe is definitely not healthy, so eat in moderation.

2 cups sugar – I used 1 cup sugar
1/2 cup shortening – I used 1/4 cup shortening
1/2 cup butter, softened
3 eggs
1 cup sour cream – I used 1/2 cup sour cream
1 tbs vanilla
4 cups all-purpose flour + at least 1 cup – I used 2 cups Bob’s Red Mill 1 to 1 baking flour and 2 cups Bob’s Red Mill all purpose gluten free flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp nutmeg

Preheat oven to 375.
Spray cookie sheets with oil or non-stick cooking spray or use parchment paper.
Add all ingredients in order and mix well. Add extra flour if dough is too sticky. Original recipe says to let dough rest for 10 minutes, but I refrigerate it for at least 2 hours.
Roll out between 2 well floured pieces of wax paper. Cut into shapes with cookie cutters.
Bake at 375 for 9 – 10 minutes.

Here is the healthier version I just made for Easter:

2/3 cups sugar
1/2 cup shortening
1/2 cup butter, softened
2 eggs
1/2 cup sour cream
1 tbs vanilla
2 cups all-purpose flour
1 3/4 cup whole wheat flour
1/4 cup whole wheat pastry flour
1/4 cup wheat germ
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon

I refrigerated the dough for a couple of hours. This version wasn’t quite as sticky as the original version, but still needs some extra flour when rolling out.

The frosting recipe I used was from my Pillsbury Complete Cookbook, pg. 382. It made just enough for the amount of cookies I had. Double the recipe if you like a lot of frosting.

Buttery Decorator Icing

1/4 cup butter, softened
1/8 cup shortening
1/2 tsp vanilla
2 cups powdered sugar
2 tbs milk

In large bowl, combine butter and shortening; beat until light and fluffy. Add vanilla, mix well.
Add powdered sugar 1 cup at a time, beating well after each addition. Beat in enough milk at high speed until light and fluffy and of desired consistency.

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Jessica Collins Soft and Chewy Gingersnap Cookies

On July 3, 2021

I love ginger cookies this time of year. I made this recipe last week. It was a ginger cookie recipe by actress Jessica Collins I found in the December 27, 2011 issue of Soap Opera Digest. Pretty good!

2 cups all purpose flour
1 tbs ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks butter – 12 tbs – a little colder than room temp
1 cup granulated white sugar
1 large egg
1/4 cup dark molasses
1/2 tsp vanilla extract
Cinnamon sugar: 1/3 cup sugar, 1/2 tsp cinnamon mixed in a small bowl

Mix together flour, ginger, cinnamon, cloves, baking soda, salt.
With a mixer, beat butter & sugar until light & fluffy – about 1 minute.
Beat in egg, molasses, vanilla on medium speed – about 1 minute.
Turn mixer to low & gradually add flour mixture. Do not overmix.
Form dough into a loose disk & wrap in plastic wrap. Refrigerate for at least 2 hours. – Apparently this is a great cookie baking secret, so don’t skip this step.
Preheat oven to 350. Let dough sit for 10 minutes at room temperature.
Pinch off small amounts of dough and roll into a ball. Roll each ball into cinnamon sugar and place on a cookie sheet lined with parchment paper.
Place balls 2 1/2 inches apart on cookie sheet. Bake for 15 – 17 minutes.
Cookies are done when they are set and slightly cracked on top.
Note: Cookies will puff up and flatten.
Sprinkle warm cookies with a pinch more of cinnamon sugar and cool on a wire rack.

Jessica Collins used to play Dinah Lee on the soap opera Loving. She now plays Avery on The Young and the Restless. She also has her own cooking website: http://www.jessicacollins.tv/

Ultimate Oatmeal Chocolate Chip Cookies

On July 2, 2021

These chocolate chip cookies are a combination of chocolate chip cookie recipes from the Nestle Toll House chocolate chippackage, Subway Oatmeal Raisin Cookies from the Fast Food Fix, and Sneaky Chef Flour Blend recipe.
They are so good, I have a hard time not eating them. Even my picky eaters like them.

1/3 cup whole wheat flour
1/3 unbleached all-purpose flour
1/3 cup wheat germ
1/2 cup oatmeal
1/2 tsp ground cinnamon
1/2 tsp baking soda
pinch of salt, if desired
1/4 cup butter, unsalted, softened
1/4 cup unsweetened applesauce
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 cup dark chocolate chips

Preheat oven to 375.
In a small bowl, combine whole wheat flour, unbleached all-purpose flour, wheat germ, oatmeal, cinnamon, baking soda and salt.
In a large bowl, beat butter, applesauce, granulated sugar and brown sugar for 2 minutes. Add egg and vanilla and mix on medium speed until well blended.
Add flour mixture and beat on low speed until well blended. Add chocolate chips and stir.
Drop by tablespoons onto cookie sheets sprayed with non-stick cooking spray. Bake 8 – 12 minutes. Makes about 2 dozen.

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Gingerbread Men Cookie Recipe Healthy

On July 2, 2021

This recipe is modified from here. I modified it by adding extra flour. The dough in the original recipe is very sticky and impossible to work with.

My Gingerbread Men Recipe:

1/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup unsweetened applesauce, I used my homemade canned applesauce
1 egg
1/3 cup dark molasses
1 cup whole wheat flour
3 cups all-purpose flour
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp ground cloves

In a large bowl, beat butter, sugar and applesauce until smooth. Add egg and molasses. In another large bowl, combine flours, baking soda and spices. Add to sugar and molasses mixture, stirring well. Cover with plastic wrap and chill for at least 2 hours.
Preheat oven to 350 degrees. Roll out dough to 1/4 or 1/8-inch thickness. I roll out the dough between two heavily floured pieces of wax paper to help cut down on sticking. Cut gingerbread men, or other shapes, with a cookie cutter. Place on baking sheets sprayed with non-stick cooking spray. Bake 8 – 10 minutes. Decorate as desired when cool.

I used this buttercream frosting:

1/3 cup butter, softened
2 cups powdered sugar
1/2 tsp vanilla
2 tbs half n half, or milk

Beat butter until creamy. Mix in 1 cup of sugar, vanilla, and half n half until smooth. Add the rest of the sugar and continue mixing until smooth.

These are really good!!! The original recipe says they are lowfat. It was the healthiest gingerbread men recipe I found. Next time I make them, I’m going to substitute more whole wheat flour for the all-purpose flour. I would like to substitute something healthier for the molasses, but I have a feeling they just wouldn’t be the same.