Lemon Sugar Cookies

 

Ingredients:

1/2 cups butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 egg

1 teaspoon lemon zest

2 Tablespoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1 1/2 cups all-purpose flour

1/2 cup powdered sugar (for rolling cookie dough balls)

Directions:

Preheat oven to 350 degrees. Grease light colored cookie sheets with non stick spray and set aside OR line baking sheets with parchment paper.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Cream Cheese Cookie Dough Frosting

Ingredients

• 4 oz. cream cheese softened
• 5 Tbsp. butter softened
• 2/3 cup brown sugar
• 1 tsp. vanilla
• 1 envelope Dream Whip
• 2 Tbsp. milk more if needed to reach desired consistency
• 1/2 cup flour
• 3 cups powdered sugar more if needed to reach desired consistency
• 2/3 cup mini chocolate chips

Instructions

1. Cream softened cream cheese and butter together in a large bowl.
2. Add brown sugar, vanilla and Dream Whip and evenly beat together.
3. Add milk, flour and powdered sugar and beat to evenly incorporate until smooth. (If you need to add a little milk to thin it, feel free to do so. I prefer my frosting thick so I never needed to)
4. Stir in mini chocolate chips.
5. I like to cover my plastic frosting bowl with saran wrap and stick it in the fridge for about 15 minutes. It thickens up pretty nicely :) You don't have to do that step though.
6. Frost cupcakes and eat up!

Pumpkin Oatmeal Cookies

2 c. whole wheat pastry flour

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. nutmeg

1/8 tsp. allspice (I didn't add)

1/8 tsp. cloves (I didn't add)

1/2 tsp. salt

1 c. butter, room temperature

1 c. brown sugar, packed

1 c. sugar

1 c. pumpkin puree

1 egg

1 tsp. vanilla

2 c. old-fashioned oats

1 c. chocolate chips (I added more)

1 c. dried cranberries (I didn't add)

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together the wheat flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt; set aside.  In a large bowl, cream together butter and both sugars until light and fluffy.  Add the pumpkin, egg and vanilla.  Beat until combined.  Gradually add the dry ingredients and mix until well incorporated.  Stir in the oats, chocolate chips and dried cranberries.  Drop dough by rounded Tablespoons onto prepared baking sheet.  Bake for 12 minutes or until lightly browned.  Cool on baking sheet for 2 minutes, since they will be soft.  Remove to wire rack and cool completely.

Cookie Dough Brownies

Ingredients

1 box brownie mix (plus ingredients needed to prepare) – You can certainly make a home-made brownie, but be forewarned that with the dough, these brownies are VERY rich. A homemade brownie may send these over the top.

3/4 cup butter or margarine (That is 1 and 1/2 sticks)
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 T  milk
1 1/2 t vanilla extract
1 1/2 cups all-purpose flour

1/4 t salt
1 1/2 cups mini chocolate chips (I used regular chocolate chips, and as per usual, I didn’t measure…It’s chocolate chips…You won’t go wrong!)

To Prepare

1. Start by preparing your favorite 13×9 brownie recipe. Because I had four kids running around (and honestly, because I sort of prefer them), I used a boxed brownie mix. Prepare as directed and allow to cool.

2. While the brownies are baking, mix up your dough. Cream the butter and sugars until light and fluffy. Mix in your wet ingredients. Add the dry ingredients, and beat until all of the ingredients are well incorporated.

*Note that the dough will look like, feel like, and taste like cookie dough! This is cookie dough in all of its wonderfully grainy and creamy goodness.

3. Refrigerate your cookie dough until your brownies have cooled completely.

4. Spread the cookie dough on top of the brownies. This CAN be a bit tricky. You are most likely going to have to use your hands for at least part of the process. SO worth it!

5. Refrigerate the brownies until you’re ready to serve them. Serve with a fork and a glass of milk!

Rolo Stuffed Peanut Butter Cookies:

1/2 cup (1 stick) salted butter, softened to room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 egg
3/4 cup creamy peanut butter
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups all-purpose flour
24 rolos
In a large bowl cream the butter and sugars together. Stir in the peanut butter, egg, and vanilla (in order). Slowly mix in the baking soda and flour. Do not over mix. Chill the dough for 30 minutes.
Pre-heat oven to 350 degrees. Take a scoop of the chilled dough and split in half. Stick a rolo on the bottom half of the dough. Top the rolo with the other half of the dough and seal down the sides so that the rolo is fully covered with the dough. Repeat with the rest of the dough and all 24 rolos. Bake for 9 minutes. Allow to cool completely on a wire rack.
*You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.

Oatmeal Chocolate Carmel Bars

Ingredients

• 1 cup all-purpose flour
• 1 cup old fashioned rolled oats
• 3/4 cup packed light-brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon table salt
• 1 egg
• 10 tablespoon salted butter, melter
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• Caramel:
• 1/2 cup salted butter
• 1 cup brown sugar, packed
• 1/4 cup corn syrup
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder

Instructions

1. Preheat the oven to 350 degrees.
2. In a mixing bowl combine the flour, oats, brown sugar, baking soda and salt. Whisk to combine. Beat the egg with the melted butter and vanilla. Stir into the dry ingredients. Mix well. Fold in the chocolate chips. Press half of the oat mixture evenly into the bottom of a buttered 8 by 8-inch baking dish and bake in preheated oven for 10 minutes.
3. While the bottom half of the bars bake make the caramel. Melt the salted butter over medium low heat. Add the brown sugar, corn syrup, and 1/2 teaspoon salt. Bring to a very low boil, stirring constantly. Let it cook over very low, gentle heat, so that the mixture is just barely bubbling if at all. The heat will thicken the caramel. After about 5-8 minutes, remove from the heat and stir in 1/4 teaspoon baking powder. Stir until the caramel is smooth.
4. Once your bottom layer of the bars is done immediately pour the caramel over top. Top with the remaining half of the oatmeal dough. (Do not worry if the dough does not cover the whole top of the caramel. It will spread as it bakes and some holes of caramel poking through are delicious!) Place back in the oven for 15 to 20 minutes or until the top is golden brown.
5. You can eat these straight out of the oven, but they will be extremely gooey. If you wait 20 minutes they will harden up a bit and eventually they will harden enough to keep their shape. I personally likes them best in their super hot gooey goodness!

Homemade Thin Mint Cookies Recipe:

 

Ingredients:

Cookies:

1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder
3/4 teaspoon salt
1 1/2 cups all-purpose flour
Mint Chocolate Coating:
2 cups semi-sweet chocolate chips
1 1/2 teaspoons peppermint extract

Directions:

In a large mixing bowl, beat butter until light and fluffy.  Add powdered sugar and mix until combined.  Mix in vanilla, salt and cocoa.  Add flour and mix until combined, but slightly crumbly.  Chill dough in the refrigerator for 20 minutes.  Remove dough from the fridge and knead a few times on a lightly floured surface to warm up.
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8″ in thickness.  Use a 1-1/2″ cookie cutter to cut circles of dough (or whatever shape or size you prefer).  Place cut circles on a baking sheet lined with parchment paper.  Bake cookies for 9-10 minutes, or until edges are set.  Let cookies cool completely.
After cookies are cool, place chocolate chips in a microwave-safe bowl.  Microwave in 30-second increments until melted.  Stir in peppermint extract until smooth.  Place cookies in the chocolate one at a time, using a fork to flip and lift cookie out of the chocolate.  Transfer the chocolate covered cookie to a baking sheet lined with wax or parchment paper.  Repeat with remaining cookies.  Let chocolate harden before serving.  You can place cookies in the refrigerator to set the chocolate faster.

Cookie Oreo Brownie Stackers

• FOR THE BROWNIE LAYER:
• 10 Tablespoons Unsalted Butter
• 1-¼ cup White Sugar
• ¾ cups Cocoa Powder
• ½ teaspoons Salt
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• ½ cups Flour

FOR THE COOKIE DOUGH LAYER:

• 1 cup Butter
• ½ cups Brown Sugar
• 1-½ cup White Sugar
• 2 whole Eggs
• 2-½ teaspoons Vanilla Extract
• 2-½ cups Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 cups Semi-Sweet Chocolate Chips
• 1 package Oreo Cookies, 15 Ounce Package

Preparation Instructions

For the brownie layer:In a medium-sized sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
For the cookie dough layer:
Cream together the butter and sugars using a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.

For the assembly:Preheat the oven to 350 F.
Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer half of the cookie dough on the bottom of the prepared baking pan, pressing down to form the bottom of the dessert. Reserve the remaining cookie dough to be used to make cookies later in the day.
Layer as many Oreos as you can on top of the cookie dough. No need to overlap. One single layer will do.
Pour the brownie batter on top of the Oreo layer and make sure it’s spread evenly on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, then remove the pan from the oven and let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
Serve with ice cream!

Red and Green Pinwheel Cookies

 

Ingredients

• 1-1/4 cups butter, softened
• 1 cup packed brown sugar
• 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 2 eggs
• 1/4 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• Red and green gel food coloring
• 1 ounce unsweetened chocolate, melted and cooled

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
• Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic wrap; chill for 1 hour or until easy to handle.
• For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9-in. x 6-in. rectangle. Refrigerate for 30 minutes.
• Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat. Chill for 2 hours or until firm.
• For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6-in. x 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.
• Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Chill for at least 2 hours.
• Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen pinwheel and 4 dozen checkerboard cookies.

Rolo Pretzel M&M Cookies

 

 

Ingredients:

• 1/2 c. butter
• 1/2 c. shortening
• 1 c. brown sugar
• 1/2 c. sugar
• 1/2 tsp. baking soda
• 2 eggs
• 1 tsp. vanilla
• 2 1/2 c. flour
• 1/2 bag rolos, unwrapped
• 1/2 bag pretzel M&Ms

Directions:

1. Using a paddle attachment, mix together all ingredients in a stand mixer.
2. Drop by rounded tablespoons onto a lined baking sheet. Bake at 375º for 9 minutes.

Chocolate Pinwheels

Ingredients:

• 3/4 cup shortening
• 1 cup sugar
• 2 eggs
• 1/2 tsp. lemon flavoring
• 2-1/2 cups bread flour {or all-purpose is fine}
• 1 tsp. baking powder
• 1 tsp. salt
• 2 oz. unsweetened chocolate, melted and cooled {I’m a rebel and don’t use the unsweetened chocolate and go for the full-blown milk chocolate chips instead. Either method is great!}

 

Directions:

1. Mix shortening, sugar, eggs, and vanilla thoroughly.
2. In a small bowl, combine flour, baking powder and salt.
3. Add flour mixture to sugar mixture slowly until completely blended.
4. Divide dough in half and mix the melted chocolate into one half.
5. Chill both halves for at least one hour.
6. Preheat oven to 375°F.
7. On a lightly floured surface, roll regular dough into a 12×9 inch square.
8. Roll chocolate dough into a 12×9 inch square as well.
9. Lay the chocolate dough on top of the regular dough and roll layers together until 3/16 inch thick.
10. Roll up tightly, beginning at the wide side.
11. Chill again for 30 minutes.
12. Cut 1/8 inch thick slices and place on ungreased cookie sheet.
13. Bake 6-8 minutes.

White Chocolate Dipped Ginger Cookies

Ingredients:

3/4 c. butter
1 c. sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp cloves
1 tsp. baking soda
1/4 tsp. salt
1/2 c. sugar (for rolling cookies)
8 oz. white chocolate almond bark

In a large bowl cream butter and sugar.  Add molasses and mix again.  In a seperate bowl, combine flour, ginger, cinnamon, cloves, baking soda and salt.  Add dry ingredients to wet ingredients and mix until combined.  Roll dough into 1" balls and then roll in sugar.  Bake 350 for 8 minutes.  Do not overbake, these cookies will be soft and delicious.  Let cookies cool to room temp before dippin in white chocolate.

Cinnabon Sugar Cookies

Ingredients

For the Cookies
• 1 c. butter, softened
• 1 c. sugar
• 1 egg
• 2 tsp. baking powder
• 3 c. flour
• 2 Tbsp. Cinnabon cinnamon roll syrup
• 6 Tbsp. Cinnabon cinnamon roll sprinkle topping
For the Frosting
• 1/2 c. shortening
• 1/2 c. butter, softened
• 4 Tbsp. Cinnabon cinnamon roll syrup
• 1 Tbsp. Cinnabon cinnamon roll sprinkle topping
• pinch of salt
• 4 c. powdered sugar

Instructions

For the Cookies
1. Cream the butter and sugar until light and fluffy. Add the egg and syrup and beat again. Sift together the flour, baking powder, and cinnamon roll sprinkle topping. Slowly add the flour and mix it all in.
2. Divide the dough in half. Place on a floured surface and roll out to 1/4" thick. Cut out circles or whatever shape you have. Remove cut outs. Pat the dough back together into a round disc and roll again. Repeat with all remaining dough. Place cut out cookies on a baking sheet and bake at 400* for 6-7 minutes. Let cool completely before frosting. Store in a sealed container.
For the Frosting
3. Cream the butter and shortening until light. Add the salt, sprinkle topping, and syrup and beat until fluffy. Slowly add the powdered sugar until all is mixed in.
4. Spread the cookies with as much or as little frosting. Sprinkle the tops of the cookies with sprinkle topping if desired.

Fluffernutter Chocolate Chip Cookies

 

Ingredients:

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12 oz. pkg.) Semi-Sweet Chocolate Morsels
• 1 (8 oz. pkg.) Jet-Puffed Stacker Mallows Marshmallows
• 1 cup Peanut Butter

Instructions

1. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.
2. Flatten 2 tbsp of dough onto parchment lined baking sheets. Add 1 Jet-Puffed Stacker Mallows Marshmallow to middle of each cookie, top with 1 tsp of peanut butter. Form dough around marshmallow and peanut butter.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cinnamon Roll Cookies

Ingredients

• 1 cup butter softened
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 1 cup sour cream
• 6 cups flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1/4 tsp. salt

FILLING

• 8-12 Tbsp. butter softened
• 1 1/2 cups brown sugar divided
• 1 1/2 Tbsp. cinnamon divided

FROSTING

• 8 oz. cream cheese softened
• 3/4 cup powdered sugar
• 1 tsp. vanilla
• 2-4 Tbsp. milk

Instructions

1. Cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. Divide dough into 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 1-2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add vanilla, powdered sugar and milk until desired consistency. Add more powdered sugar/milk as needed. Frost cookies then place in refrigerator until ready to serve.

Haystack Cookies

Ingredients

• 1/4 cup light corn syrup
• 1/4 cup honey
• 1/2 cup peanut butter (not all natural)
• 1 teaspoon vanilla extract
• 2 cups cornflakes
• 1/2 cup sweetened coconut, lightly toasted

Preparation

1. In a large saucepan, stir together corn syrup, honey and peanut butter. Bring to a boil, then remove from heat and stir in vanilla. Add cornflakes and toasted coconut to saucepan and stir until cereal is well coated with peanut butter mixture.
2. Drop cornflake mixture by heaping teaspoons onto a foil-lined baking sheet. Transfer to refrigerator and let cool until firm, at least 20 minutes. Store in refrigerator in an airtight container.

Whopper Pudding Cookies

Ingredients

• 3/4 cup butter softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 small box instant vanilla pudding dry, do not prepare
• 1/4 cup malt milk powder
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• 2 1/4 cups flour
• 1-2 cups Whoppers

Instructions

1. Cream butter, brown sugar and sugar together in a large bowl.
2. Add in vanilla instant pudding mix and malt milk powder and beat until well combined.
3. Add eggs and vanilla and mix well.
4. Add flour and baking soda and beat until well combined.
5. Mix in Whoppers until evenly distributed.
6. Roll dough into 1" balls.
7. Place them on a greased baking sheet and bake at 350 degrees F for 8-10 minutes.

5 Chip Cookies

I did make a slight change to this recipe. I cut back on the amount of peanut butter. This cookie is truly amazing, and has been added to my favorites.

Five (Four) Chip Cookies

1 c. butter, softened

1/2 c. peanut butter

1 c. sugar

2/3 c. packed light brown sugar

2 eggs

1 tsp. vanilla extract

2 c. all-purpose flour

1 c. old-fashioned oats

2 tsp. baking soda

1/2 tsp. salt

2/3 c. each milk chocolate chips, semisweet chocolate, peanut butter, white chocolate, and butterscotch.

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips.

Drop by rounded TBS (large) 2 inches apart onto ungreased baking stones. Bake at 350 degrees F. for 14 - 17 minutes, or until lightly browned. Cool for a few minutes before removing to wire racks. Yield: 4 doz.

Pilgram Hat Cookies

Oatmeal Pumpkin Creme Sandwiches

makes 30 mini sandwiches

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar
• 1/2 cup sugar
• 1 egg
• 2 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1 and 2/3 cups old-fashioned rolled oats
• 1 cup all-purpose flour

Pumpkin Cream Cheese Frosting

• 4 oz cream cheese, softened to room temperature
• 2 tablespoons unsalted butter, softened to room temperature
• 1/4 cup pumpkin puree
• 1 tsp cinnamon
• 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp nutmeg (or 3/4 tsp pumpkin pie spice)
• 2 – 2.5 cups powdered sugar, sifted
• 1/4 cup flour (to thicken, as needed)
• salt, to taste

In a large bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the softened butter and sugars until smooth. Add the egg and vanilla and mix well.
Slowly stir in the baking soda, cinnamon, oats, and flour. Mix together until just combined. Do not overmix.
Chill the dough for at least one hour in the fridge. Cookies will be very flat if the dough is not cold.
Preheat oven to 325F degrees.
Roll 2 teaspoons of dough into a ball and drop onto ungreased baking sheet or silicone baking mat. Bake for 9 minutes and let cool on baking sheet for a minute or two before transferring to a wire rack.
While the cookies are cooling, prepare the pumpkin frosting. Using a handheld or stand mixer with a paddle attachment, mix the cream cheese, butter, pumpkin, and spices on medium speed until creamy.  Add 2-2.5 cups of sifted powdered sugar depending how sweet you’d like it.  If frosting is much too thin, add in the flour to thicken it.  Add salt to cut the sweetness, if you prefer.
Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top.

** The cookies will be very soft and may appear undone after only 9 minutes in the oven, but they will firm up as they cool.