Cake Mix Thumbprint Cookies

15.25oz boxed cake mix, any flavor 

1/3 cup vegetable oil 

1 tsp vanilla 

2 large eggs 

jam, in a complementary flavor to cake mix 

1. In a bowl, stir together all ingredients except the jam. Chill dough at least 30 minutes. 

2. Preheat oven to 350. 

3. Scoop dough by rounded teaspoons (use my small cookie scoop) and form into balls. Place on cookie sheet about 2" apart (my sheets will hold 16 cookies). 

4. Make an indent in the center of each with finger tip. 

5. Scoop some jam into a small bowl and stir it so it becomes just slightly less dense. Fill each indent with about 1/2 tsp of jam but not to overflowing. 

6. Bake for 9-11 minutes (9 minutes in my oven), until cookies have a matte look and are just starting to crackle on top. 

7. Cool on cookie sheet for 4 minutes before removing to cooling rack. Allow to cool completely before storing in a single layer in an airtight container. 

VARIATIONS 

Red Velvet 

Use seedless raspberry jam. After cookies have cooled completely, add a small dollop of cream cheese frosting on top of the jam. 

Notes: If you find these cookies spread too much for your preference, add 1 tbsp of flour to the cookie mix in step 1. If cookies are still spreading too much, increase that to 2 tbsp. 

Makes approximately 2 dozen cookies.

Read more...

Cake Mix Cookies

15.25oz boxed cake mix, any flavor

1/3 cup vegetable oil

1 tsp vanilla

2 large eggs

any desired add-ins (optional) 

1. In a large bowl, stir together all ingredients. Chill dough at least 30 minutes.

2. Preheat oven to 350. 

3. Scoop dough by rounded teaspoons (use my small cookie scoop) and form into balls. Place on cookie sheet about 2" apart (my sheets will hold 16 cookies). 

4. Bake for 8-10 minutes (about 8.5 minutes in my oven) until the cookies are puffed up, have a matte look to them, and are just starting to crackle on top. 

5. Cool on cookie sheet for 4 minutes before removing to cooling rack. Allow to cool completely before storing in an airtight container. 

VARIATIONS

Lemon 

Substitute 1 tsp lemon extract for extra lemony power or a 1/2 tsp each vanilla and lemon extracts for slightly less lemon punch. Sticking with just the vanilla will yield a slightly more mellow lemon flavor. 

Red Velvet White Chocolate Chip 

Add 1 cup of white chocolate chips. 

Makes approximately 2 dozen cookies. 

Adapted from Lauren's Latest.

Read more...

Peppermint White Chocolate Chip Cookies

2 cups all-purpose flour
1 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened to room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
1.5 tsp vanilla extract
3/4 tsp peppermint extract
3/4 cup white chocolate chips
3/4 cup Ghirardelli peppermint chunks

1. Whisk flour, cornstarch, baking soda, and salt together in a medium bowl.

2. Using a stand mixer, beat butter for 1 minute on medium speed (level 4 on my KitchenAid) until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg, vanilla extract, and peppermint extract (I started on level 2, then increased to 4 as the wet ingredients were incorporated). Scrape down the bottom and sides of the bowl as needed.

3. On low speed (level 2), slowly mix the dry ingredients into the wet ingredients. The cookie dough will be thick. Add the white chocolate and peppermint chips. Stir for 5 seconds to combine. Cover dough tightly and refrigerate for a full day (up to 3 days).

4. When ready to bake: preheat oven to 350. Remove cookie dough from refrigerator and allow to sit at room temperature for 10-20 minutes. After chilling, the dough may be crumbly, but will come together as you roll it into to balls for baking.

5. Scoop 1.5 tbsp of dough (large cookie scoop) and roll into balls, placing onto ungreased baking sheet (I did 9 cookies per sheet). Bake for 10-11 minutes, until just lightly golden brown around the edges.

6. Allow to cool 5 minutes on the cookie sheet, then remove to cooling rack to cool completely.

Notes: Cookies stay fresh covered tightly at room temperature for up to a week. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months; bake frozen cookie dough balls for 1 extra minute, no need to thaw. (To freeze, prepare through step 3, chilling dough for 3 hours. Roll into balls, place in freezer on a tray for another hour, until solid. Place in zip-top freezer bag, labeled with the recipe, baking temp and time, and a use by date. When baking, simply remove desired number of dough balls from the freezer just before preheating oven).

Yield: 30 cookies.

(adapted from Sally's Baking Addiction)

Read more...

Thick and Chewy Cinnamon Oatmeal Raisin Cookies

1 cup (2 sticks) unsalted butter, softened
1 1/3 cups packed light brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp gr cinnamon
1/4 tsp (generous) salt
3 cups quick-cooking oats
3/4 cup cinnamon chips
3/4 cup raisins

1. Heat oven to 350.

2. Cream together butter, brown sugar, eggs, and vanilla (KitchenAid mixer speed 4, 1-2 minutes). In a separate bowl, whisk together flour, baking soda, cinnamon, and salt; stir into butter mixture (KitchenAid mixer stir speed). Stir in oats, cinnamon chips and raisins by hand (batter will be stiff). Chill 20 minutes.

3. Drop by tablespoons, two inches apart, onto ungreased cookie sheet. (Use large cookie scoop. 9 cookies per sheet.) Flatten slightly.

3. Bake 10-12 minutes (11 minutes in my oven) or until lightly golden at edges, but slightly undercooked-looking on top. Cool on cookie sheet for 5 minutes; remove from cookie sheet to wire rack to finish cooling.

Makes 46 cookies.

Read more...

Chocolate-Dipped Peppermint Shortbread

2.5 cups all purpose flour
6 tbsp sugar
1 cup butter (no substitutions), cold, cut into pieces
1/2 tsp salt

1/2 tsp vanilla extract

1 tsp peppermint extract, divided
1 cup peppermint bark candy, chopped

1 bag (10oz) bittersweet chocolate chips

1. In a food processor with knife blade attached, pulse flour, salt, and sugar until combined. Add butter and vanilla, and pulse until dough begins to come together. Place dough in a medium bowl. Gently knead in peppermint bark pieces until evenly blended and dough forms a ball.

2. Line a 9x13" baking pan with wax paper. Pat dough into roughly a 9x10" rectangle; freeze 15 minutes. 

3. Preheat oven to 325 with baking rack in top third of oven.

4. Cut dough into three sections, the "long way" and into one-inch "sticks" the "short way." Place sticks 1" apart on an ungreased cookie sheet.

5. Bake cookies 23-26 minutes, rotating once, or until lightly browned on the bottom and just beginning to get a hint of light brown on top. Transfer cookies to wax paper-lined wire rack to cool.

6. Once the cookies have cooled completely, place half the chocolate chips in a microwave safe bowl. Microwave 75 seconds at 70%; stir. Continue heating chocolate chips at 10-15 second intervals, stirring between, until completely melted. Stir in 1/2 teaspoon peppermint extract. Dip each cookie 3/4 of the way in melted chocolate, using a spoon to help coat cookie evenly. Place on a wax-paper lined cookie sheet. Repeat for remaining cookies, melting more chocolate when the first batch is used up.

7. Place cookies in freezer for 15 minutes to harden, moving cookie sheets to refrigerator until the chocolate finishes setting.

8. Once completely hardened, store in tightly covered container, separating layers with wax paper.

Makes approximately 36 cookies.

Read more...

Soft Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
2 eggs
1.5 tsp vanilla extract
2.25 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips

1. Preheat oven to 375.

2. Using a mixer, cream together butter and sugar. Add the eggs and mix together. Pour in vanilla and mix until combined.

3. In a medium bowl, pour flour, baking soda and salt. Mix with a fork until completely combined.

4. Slowly add flour mixture to butter mixture, mixing each time until combined before adding more of the flour mixture.

5. Fold in the chocolate chips with a spatula.

6. Drop dough onto cookie sheets in rounded tablespoonfuls placed about two inches apart.

7. Bake 8-11 minutes (mine took 9-10 minutes), until lightly golden brown. Remove from oven and allow to cool on cookie sheets for 5 minutes before transferring cookies to a wire rack to cool completely.

Makes approximately 3 dozen cookies.

Read more...

No-Bake Mint Thins

8 oz Baker's Semi-Sweet Chocolate, melted according to package directions
1/4  tsp peppermint extract
24 Ritz crackers
1 candy cane, crushed

1. Mix extract into melted chocolate. Line cookie sheet with waxed paper.

2. Dip crackers into chocolate, turning evenly to coat both sides. Carefully scrape off excess chocolate. Place in single layer on lined cookie sheet.; sprinkle with crushed candy cane.

3. Refrigerate 30 minutes or until chocolate is firm.

Makes 24 cookies.

Read more...

Peppermint Crunch Sugar Cookies

1 roll (16.5oz) Pillsbury sugar cookie dough
1/4 cup all purpose flour
1.5 cups white vanilla baking chips
1 tbsp vegetable oil
8 round peppermint candies, crushed fine in food processor

1. Preheat oven to 350. In a large bowl, break up cookie dough. Knead in flour until well blended. Shape dough into 36 1-inch balls. Place on ungreased cookie sheet.

2. Bake 10-14 minutes or until edges start to turn golden-brown. Cool 1 minute. Remove from cookie sheets to cooling rack; cool completely.

3. In a small microwaveable bowl, microwave vanilla chips and vegetable oil uncovered on 50% power, 2-3 minutes, stirring once halfway through, until melted. Stir until smooth.

4. Dip half of each cookie into vanilla mixture, allowing excess to drip off. Place on waxed or parchment paper-lined cookie sheets. Sprinkle each with crushed peppermint candy. Let stand until set.

Makes approximately 36 cookies.

Read more...

Christmas Crack (Chocolate Peanut Butter Sandwich No-Bake Cookies)

1 box (15.1oz) Ritz crackers
3 bags (11.5oz each) semi-sweet chocolate chips
peanut butter (how much you need will depend on how much you like!)

1. Make sandwiches using a dab of peanut butter sandwiched between two crackers. Make sandwiches until all of the crackers have been used.

2. Empty one bag of chocolate chips into a microwave safe bowl. Microwave on 70% for 75 seconds. Microwave in additional increments of 15-20 seconds until chocolate is melted. Stir until smooth.

3. Carefully drop each sandwich into the melted chocolate, turning with a fork until it is fully coated. Remove from chocolate using a fork and place on a cookie sheet lined with wax paper. Repeat until all the melted chocolate has been used. Add more chocolate chips to the bowl; melt, and continue coating sandwiches until all sandwiches and chocolate chips have been used.

4. Set cookie sheets aside for the chocolate to set; decorative sprinkles or a white chocolate drizzle may be added at this point, if you wish. (They may be placed in the refrigerator or freezer to speed the setting process.) Once chocolate has hardened, cookies may be stored in tightly closed containers with wax paper between the layers; can also be stored in the refrigerator.

Makes approximately 50-60 cookies.

Read more...

Shortbread Bites

1.25 cups all purpose flour
3 tbsp sugar
1/2 cup butter (no substitutions), cold, cut into pieces
1.5 tbsp red and green nonpareils or sprinkles

1. Preheat oven to 325 with baking rack in top third of oven.

2. In a food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in a medium bowl. Gently knead in nonpareils or sprinkles until evenly blended and dough forms a ball.

3. On lightly floured wax paper, pat dough into 8x5" rectangle; freeze 15 minutes. Cut dough into 1/2" squares. Place squares 1/2" apart on an ungreased cookie sheet.

4. Bake cookies 18-23 minutes, rotating once, or until lightly browned on the bottom and just beginning to get a hint of light brown on top. Transfer cookies to wax paper-lined wire rack to cool. Store cookies in tightly covered container at room temperature for up to one week or in freezer up to 3 months.

Makes approximately 100 pieces.

Read more...

Sugar Cookies

3 cups unbleached all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 cup (2 sticks) unsalted butter
1 1/4 cups sugar
1/4 cup cream cheese
1 1/2 tsp vanilla extract
1 large egg

1. Preheat the oven to 375. Lightly grease two baking sheets, or line with parchment.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the vanilla extract, and the egg; scrape the sides and bottom of the bowl.

4. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

5. Scoop the dough by tablespoonfuls. Place on the prepared baking sheets, leaving 2" between them. Using a flat-bottomed glass, flatten the cookies to about 1/4" thick.

6. Bake for 10-12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.

7. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Makes 6 dozen 2-inch cookies.

Note:
For rollout cookies, make the dough with 3 1/2 cups flour; place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out and cutting. Bake the cookies for 8 minutes, until golden brown at the edges.

(adapted from King Arthur Flour)

Read more...

Chocolate M&M Cookies

3/4 cup (1.5 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla extract
2.25 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup M&Ms chocolate candies (plus more for decorating the tops)

1. Preheat oven to 350. Line cookie sheets with parchment paper or lightly grease them; set aside.

2. In large bowl, beat butter and sugars with an electric mixer until well blended.

3. Beat in egg and vanilla. Scrape down sides of the bowl with a rubber spatula to make sure everything gets blended.

4. In medium bowl, stir flour, cocoa powder, baking soda and salt until combined.

5. Add flour mixture to butter-sugar mixture. Stir in M&Ms.

6. Place heaping tablespoonfuls of cookie dough about 2 inches apart on prepared cookie sheets. Press a few more M&Ms into the top of the mounds of cookie dough.

7. Bake 12-14 minutes for chewy cookies or 14-16 minutes for crispy cookies.

8. Remove from the oven and transfer cookies to wire racks to cool completely. Store in tightly covered container.

Makes approximately 3 dozen cookies.

Read more...

The Elves' Snickerdoodles

2.25 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup vegetable shortening
2 tbsp soft butter
1 cup sugar
1 large egg
1/3 cup sour cream
1 tsp vanilla extract
1 teaspoon grated lemon zest
colored sugar or edible glitter

1. Sift the flour, baking powder, baking soda, salt, and nutmeg into a large mixing bowl. In a separate bowl, using an electric mixer, cream the shortening and butter. Gradually mix in the sugar. Beat in the egg until blended, then the sour cream, vanilla extract, and lemon zest.

2. With a wooden spoon, stir the dry ingredients into the creamed mixture half at a time, until evenly mixed. Cover the dough with plastic wrap and refrigerate it for 30-60 minutes.

3. Shortly before baking heat the oven to 350. Lightly grease one or two large cookie sheets, or line them with parchment paper. Put the decorative sugar into small bowls.

4. With lightly floured hands, shape the dough into 1.5"-thick balls. Roll the balls in the colored sugar and place them on the prepared baking sheets spaced about 3 inches apart. Bake the cookies on the center oven rack for 15-18 minutes, until they're a light golden brown. Cool the cookies on the sheet for 2-3 minutes. Then use a spatula to transfer them to a wire rack to finish cooling.

Makes about 24 cookies.

Read more...

Chocolate Cinnamon Snowballs

1 cup butter (no substitutions), softened
1 cup powdered sugar
2 tbsp cocoa powder
1 tbsp ground cinnamon
2 cups all purpose flour
Powdered sugar

1. Preheat oven to 400.

2. Beat butter, powdered sugar, cocoa powder and cinnamon with electric mixer until light. Gradually add flour, mixing until just blended.

3. Shape dough into 1" balls. Place 1" apart on greased baking sheets. Bake for 8-10 minutes or until slightly browned. Transfer from baking sheets to wire racks; cool slightly. Roll in powdered sugar; cool completely on racks. Re-roll in powdered sugar.

Makes 4 dozen.

Read more...

Soft Molasses Cookies

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg (let the egg sit in a warm, NOT HOT, water bath for about 10 minutes to remove the chill)
2.25 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves

1/4 tsp nutmeg
1/4 tsp salt
3 tbsp granulated sugar

1. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed (speed 4 on KitchenAid mixer). Stir in remaining ingredients (except granulated sugar) either by hand or on stir setting on KitchenAid mixer. Chill 30 minutes, longer if dough is still very tacky.

2. Preheat oven to 350.

2. Scoop dough by tablespoonfuls, rolling into balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart (my sheets will hold 9 cookies). Replace dough in refrigerator when not scooping.

3. Bake 8-9 minutes (8 minutes in my oven), just until set and beginning to crackle on top; DO NOT OVERBAKE. Allow to cool for 2 minutes on baking sheet before moving to cooling rack. After cooling completely, store in airtight container.

Makes 2-3 dozen cookies.

Read more...

Peanut Butter Blossoms

48 Hershey's Kisses
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch (or 1-1/2-inch) balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes (10 to 12 minutes for 1-1/2-inch balls) or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. After 1 minute, remove from cookie sheet to wire rack. Cool completely.

Makes about 3-4 dozen cookies, depending on size.

Read more...

Candy Cane Cookies

1 box Devils Food cake mix
1/4 cup water
1/4 cup oil
1 egg
Hershey's Candy Cane Kisses

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Batter will be very stiff. Spoon into cups of mini muffin tin and bake for 15 minutes at 350 degrees F. While cookies are baking, unwrap candy and set aside. As soon as cookies come out of the oven, push a Kiss into each one. Finish cooling completely on rack before storing in covered container or zipped plastic bag.

Makes 4 dozen.

(from Marianne's Kitchen)

Read more...