Tag Archives: cookies

Coffee Sugar Cookies

As part of the Cookie Swap, I’ve been dreaming about coffee cookies for a while. Mostly because I don’t drink coffee on a daily basis. I wanted a way to have my caffeine and cookies too!

I sent these lovely cookies to Wanda @ Bakers Beans (www.bakersbeans.ca). She has an absolutely adorable blog, and I just saw what she made yesterday, I’m super jealous that I wasn’t there to have some. Gingerbread Dip sounds absolutely deadly!

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Some of the dusting with the pattern went better than others… For the pattern I used a piece of parchment paper that was shaped to be the middle of a coffee bean. If you don’t have patience for that, then just use a butter knife to create a line down the middle in a curved manner.

These cookies were really good. I definitely ate the ones that looked nothing like a coffee bean! A good way to get you up and going in the morning, when you need a little extra umph to get you further.

Coffee Sugar Cookies
 
Ingredients
  • 1 cup butter, softened
  • 1¼ cup sugar softened
  • 2 eggs
  • 2 tbsp instant coffee crystals
  • 1 tsp vanilla
  • 21/2 cups flour
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 2tbsp heavy cream
  • ½ cup confectioners sugar + 3 tbsps for powdering
  • 1 tbsp cocoa
Instructions
  1. In a mixer, cream together butter and sugar.
  2. In a small bowl, combine eggs, vanilla, and coffee crystals.
  3. In a separate bowl add together flour, baking powder, cinnamon and salt. Whisk until its all combined.
  4. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until just combined.
  5. Chill dough overnight.
  6. Preheat oven to 350. Poll out dough on floured surface until about ½ inch thick. Using an egg shaped cookie cutter, cut out ovals and place on cookie sheet.
  7. Bake for 8-9 mins until edges are slightly golden. Cool cookies on cooling rack.
  8. While cookies are cooling, create glaze. Mix together confectioner's sugar and heavy cream until a silky consistency. Adjust sugar, cream mix if necessary.
  9. Once cookies have cooled, dip cookies into glaze, and set aside on parchment paper to dry. While cookies are drying, sprinkle a mixture of cocoa and confectioner's sugar on cookies.

 

Recipe was adapted from iambaker.net

Rose Water Cream Cookies

These are the cookies you would’ve seen in my “look at me, I’m baking” post.

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This was an interesting experiment. It makes your house smell like perfume and sugar cookies. It’s definitely a nice aroma, and although they can be a little strong, they were still quite nice.

But they ended up looking so cute! And I hope that they made it to the other side of the country in one piece. These cookies went to Amy @ constellationinspiration.com. Her blog is the cutest! It’s got little drawings and her DIY’s are also super neat!

Rose Water Cream Cookies
 
Ingredients
  • ½ cup butter, softened
  • ½ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp rose water
  • 3 tbsp simple syrup
  • ½ cup coarse sugar
  • ⅓ butter, softened
  • 2 cups icing sugar
  • pinch of salt
  • 2 tbsp whipping cream
  • 1 tsp rose water
  • food colouring of choice
Instructions
  1. In a large bowl, beat butter with sugar until fluffy, then add egg and vanilla.
  2. In a separate bowl, whisk together flour, baking powder, and salt. Slowly add into butter mixture until completely combined.
  3. On a floured surface, roll out dough to ¼ inch thickness. Cut out cookies with a medium sized cookie cutter and place on parchment lined baking sheet.
  4. Mix together simple syrup and rose water. Brush on syrup mixture onto cookies and sprinkle on coarse sugar.
  5. Refrigerate cookies on sheet for 20 mins before placing in oven preheated at 350.
  6. Bake cookies for about 10 mins until cookies are golden near the bottoms. Transfer to racks to cool completely.
  7. The make the cream, mix together the butter, icing sugar and salt until smooth. Stir in whipping cream and rose water in many additions. Tint icing at your discretion.
  8. Pipe icing into cookies about 1 tsp icing per cookie. Assemble cookies, sugar side up.

 

Recipe was adapted from Canadian Living 2012 Holiday Cookies.

Vegan Chocolate Chip Shortbread Cookies

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Nothing quite like high-def cookies, and only cookies.

These are cookies that I made for Megan @ theboldbaker.blogspot.com. Her website is super cute, and she definitely has some recipes that I want to try.

The one thing I want to say about these cookies are that they would have been better with real butter. I typically do my baking with Becel Vegan Margarine, but this time I did use the Earth Balance, and I didn’t enjoy it as much as the Margarine (I must admit).

Vegan Chocolate Chip Shortbread Cookies
 
Ingredients
  • 2 sticks of vegan butter (8 oz.)
  • ⅔ cup confectioner's sugar
  • ½ tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup of finely chopped dark chocolate
Instructions
  1. In an electric mixer, beat the butter and sugar until really smooth (about 2½ mins). Beat in the vanilla.
  2. With the mixer on low, add flour into the wet ingredients until just combined. Don't overmix.
  3. Fold in the chopped chocolate.
  4. Transfer dough to a plastic bag, and flatten out as much as possible. (You won't be able to roll is out later, so get it to its desired state to cut out). Chill dough for at least 2 hours, or overnight.
  5. Preheat oven to 325 degrees and line cookies sheets with parchment paper.
  6. Use a knife and cut out square shapes. Set onto cookie sheets with about ½ inch space in between.
  7. Bake cookies for 15-20 minutes, or just until the ends begin to brown. Make sure that they do not overbake.

 

Recipe was adapted from cakemerchant.com

Oatmeal Chocolate Chip Cookies

An oldie buy a goodie!

This week it got really cold here, and it was all of a sudden: Fall. Boots, Scarves, light jackets and pumpkin spice lattes. So instead of making soup or chili or anything with pumpkin (which I haven’t  been hit in the face with yet, thank goodness), I decided on traditional chewy gooey cookies. But as much as regular chocolate chip cookies are great, if you don’t add anything to the dough that is relatively healthy (read: yes instant oats are healthy…totally) then they are a little guilty. So in goes the oatmeal to help me with the my food conscious 😉

Anyways, the milk you see there is almond, unsweetened, and was really good with this cookie. I highly recommend the pairing! Also this is super easy, and by easy, I mean easy to make and easy to consume.

oatmealchocolatechipcookies

Oatmeal Chocolate Chip Cookies
 
Ingredients
  • 1 vegan margarine (or butter)
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1½ cup all purpose flour
  • 1 tsp baking soda
  • ½ tsp
  • 1½ cup instant oats
  • 2 cups semi-sweet chocolate chips
Instructions
  1. In bowl beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. Whisk together flour, baking soda and salt; stir into butter mixture. Stir in oats. Stir in chocolate chips,
  2. Measure cooking dough to be about 1 tbsp, and roll into ball. Place on cookie sheet (parchement paper lined or baking matt suggested), and flatten with your hand, into little disks. Place about 2 inches apart for spreading.
  3. Bake at 350 degrees until edges are golden brown, about 8 mins (give or take 2). Let cool on baking sheet for at least 5 mins, and transfer to cooling rack.

 

Actual quote from nick after stealing a cookie:”I should have asked…but all I thought was cookie! and nom nom nom nom.”

Currant Sugar Cookies

So I know its been a while. But there are a few things going on from behind the scenes that I am happy to report about.

I will have a mascot soon! I am so excited 😀 He is going to be the most adorable little thing on the planet and he’s already made my week. That being said, I am hoping that with a little time I can have a better web design and also the little guy to show you. Props to my friend Toni and her awesome drawing skills.

In the meantime, I’m doing my best to make sure you guys get more content and more tasty things to make. I made some cookies. And these cookies were unexpectedly good. Like I made them because I had the things in my pantry, but I wasn’t thinking that these were going to be the most amazing things in the world.

These cookies surprised me big time. The little currants in the sugar cookie add a special little sweetness to them, that they are just a powerhouse of tasty flavor.

IMG_0329Sorry for the potato of a photo, but these were going in a container to be brought to work. And they were GONE!

Current Sugar Cookies
 
Ingredients
  • ¾ cup butter or vegan margarine
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 2½ cups all-purpose flour
  • ½ tsp baking powder
  • pich salt
  • ¼ dried currants
Instructions
  1. In large bowl, beat butter with sugar until light and fluffy, beat in egg and vanilla.
  2. Whisk together flour, baking powder and salt; stir into butter mixture in 3 additions.
  3. Stir in currants,
  4. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for at least 1 hour (or 24 hours make-ahead).
  5. Let stand at room temperature until soft enough to roll out (about 15 mins).
  6. Between waxed paper, roll out dough to ¼ inch thickness. With a medium cookie cutter of choice (I chose a scone cutter because it was cute and round.) Place about 1 inch apart on cookie sheet.
  7. Bake one sheet at a time at 375 degrees until the bottoms are a pale golden (about 8 mins).
  8. Let cool on baking sheet for 1 min, then transfer to cooling rack to cool completely.

 

If you’re feeling like the sweetness of the cookies themselves isn’t enough, they could also work nicely with some brown butter frosting. Be albeit me to tell you what to do with your cookies. 😉

Walnut Oatmeal Chocolate Chunk Cookies

Hey Strangers!

I realize that it’s been a while since I’ve posted. I’ve had to clean out my kitchen due to a small pest problem (Joys of living in a place not of your own ownership), and have slowly been putting it back together. Good news is, I made cookies!

These cookies were a favor to a co-worker who helped me with some heavy boxes. They were actually a nice marriage of flavors of chocolate and walnuts. Typically nuts can just go away from all of my baking, but this time I didn’t mind it. I don’t think I am completely convinced that nuts will wander back into my life of baking though. I think we have some more ground to cover there, more trust needs to be made.

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When you read the recipe, please don’t shun me. I added a majority of the dry and wet ingredients together (I know, how could I?). But it totally worked for these cookies, and when you get home from the gym and eat supper and it’s 8:30 and you realize that you still have to make cookies before going to bed, it’s pretty easy just to whip them up.

Walnut Oatmeal Chocolate Chunk Cookies
 
Ingredients
  • 6 tbsp vegan margarine (or regular butter) melted
  • ¾ cup packed light brown sugar
  • ⅔ cups non-bleached flour (or all-purpose)
  • ¾ cup baking soda
  • 1½ cup old fashioned oats
  • ½ tsp salt
  • 1 large egg
  • 1 tsp almond extract
  • ½ cup chopped walnuts
  • one bag of semi-sweet chocolate chunks
Instructions
  1. Preheat oven to 350 degrees.
  2. But vegan margarine in a bowl and throw in the microwave to melt for 30 seconds. Mix in brown sugar, and combine until smooth. In same bowl add flour, oatmeal, baking soda, salt, egg and almond extract. Mix until completely combined and consistent. Fold in walnuts and chocolate chunks until you're happy with it. Drop by tablespoon, giving room in between for spreading. Bake for 10 mins, until top of cookies look dry.
Nutrition Information
Calories: 92

Recipe adapted from Health.com.

Hazelnut Thumbprint Cookies

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Hey! You childish people! Thats Nutella! And it’s tasty!

Yes the above cookies do look like a little elf dropped a stylish bowel movement on them, however once they have been refrigerated, and the nutella gets cold, they enter into an amazing taste haven. The cookie itself aren’t all that sweet, they have a distinct coffee taste to them, to the close to bitter end. But once you add the nutella center, they are perfectly balanced.

Sadly they did not make my list for Christmas Cookies because of the messiness of the nutella. But they are super duper tasty.

Hazelnut Thumbprint Cookies
 
Ingredients
  • 1 cup butter (or vegan margarine)
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • ¾ cup finely ground skilled toasted hazelnuts
  • 1 tbsp instant coffee
  • ¼ tsp salt
  • 1 cup Nutella
Instructions
  1. In a bowl, beat together butter, sugar, and brown sugar until fluffy, stir in vanilla
  2. Whisk together flour, hazelnuts, coffee and salt. Stir into butter mixture in 2 additions. Form into ball; knead 1 or 2 times until smooth.
  3. Roll by heaping 1 tsp into balls.
  4. Place 1 inch apart on cookie sheet, and using your pinky finger, smash each ball in the middle to create a deep well in each cookie.
  5. Bake at 350 degrees until pale golden, 15-18 mins.
  6. Once cooled, put nutella in piping bag, and pipe into wells in the cookies.
  7. For best taste, refrigerate after piping, and consume once cookies are cold.

 

So the sad part about this recipe, is that for those who cannot eat milk, Nutella has milk ingredients in it, so this is not a milk-free recipe. Speaking of which, still looking for a milk-free alternate… Anyways still tasty tiny cookies.

Spiced Snickerdoodles

 

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Maybe these are the cookies to leave for santa? I mean that guy must be getting sick of royal icing and M&M’s.

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I’m on the amazing cookie quest to see which cookies will be present during the holidays, and will be present during co-worker food eatin’ time. So far I have my favorites, however I am looking for a few new entries to spice some things up. The most puzzling spot to fill is the biscotti position. I want something that isn’t too nutty and that isn’t just fruit, which seems to be a majority of the biscotti population. So…. I’m working on it.

About these cookies, I was super amazed that there are no eggs in this recipe! And that it also seems a little healthier with the maple syrup and almond milk. So yay official no dairy recipe!

Spiced Snickerdoodles
 
Ingredients
  • ¼ cup sugar
  • ¼ tsp ground ginger
  • ¼ tsp cinnamon
  • pinch cloves
  • ½ cup canola oil
  • 1 cup sugar
  • ¼ cup maple syrup
  • 3 tbsp non-dairy milk
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
Instructions
  1. Preheat over to 350 degrees
  2. Mix first four ingredients together as sugar coating on a dinner plate.
  3. In a large mixing bowl, use fork to vigorously mix oil, sugar, syrup & milk. Mix for at least a minute to resemble applesauce. Then mix in vanilla
  4. Sift in remaining ingredients, stirring as you add them. Mix until pliable
  5. Roll into walnut sized balls, flatten into sugar mixure.
  6. Transfer sugar side up to cookie sheet. Bake for 10-12 mins. Should be slightly brown on bottom.

 

I did absolutely no alterations to the recipe above because it was already awesome all around. Seriously tasty cookies!

Double Chocolate Icebox Cookies

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There is nothing like a little bit of rich chocolate nibbles on a night when you know you can’t have wine.

So I decided to take my time to make something crisp and a little soft and full of chocolate since as I mentioned above, I really shouldn’t have wine tonight.

In this recipe I did substitute the butter for the lactose free margarine, and again I’m finding that the oil is just not the same as butter, I might start making up for it with putting some Sunflower oil or olive oil in the mixture just so it has the same oiliness. Also after the chilling process, I did have it in a nice log and it would have sliced up quite nicely if the chunks of chocolate weren’t so big. So I do advise that you don’t use chucks of chocolate that are all ready to go in a bag (so convenient!). If you were to use small chocolate chips, it would also work. I guess I’m just not a fan on cutting up squares of chocolate because I always have to clean my floors the same night (Thank you ants! How you manage to survive in our 10th floor apartment I’ll never know).

Double Chocolate Icebox Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 9 tbsp unsalted butter, softened
  • ⅔ cups white sugar
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • ⅓ cup cocoa
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • 3 oz good-quality bittersweet chocolate cut into small chunks
Instructions
  1. In bowl, beat butter with sugar; stir in vanilla.
  2. Whisk together flour, cocoa powder, baking powder and salt.
  3. Stir into butter mixture in 2 additions
  4. Stir in chocolate to make crumbly dough.
  5. On plastic wrap, form dough into a 1½ inch diameter log; wrap in plastic wrap and chill for 1½ hours.
  6. Using a sharp knife, slice log into ½ inch thick rounds. Place, 1 inch apart, on parchment paper-lined baking sheet.
  7. Bake 1 sheet at a time, in 325 degree oven until edges are dry but centre is still a bit moist, about 12 mins.
  8. Let cool on pan on rack for 5 minutes, transfer to rack, let cool completely.

 

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This recipe was taken from Canadian Living Special Baking Edition Holiday Fall 2012.