Category Archives: Cookies

Coffee Double Chip Cookies

After seven years of blogging, I occasionally get “baker’s block.” I’ve written a lot of recipes, y’all. Like…a lot. Understandably, sometimes the inspiration lags a little.

Coffee Double Chip Cookies​

I’ve found different ways of dealing with it, from doing morning pages to keeping lists to taking breaks. My current method is to bake just to bake, whether or not I have a plan. Last week, I treated myself to Simply Recipes’ Irish Soda Bread. This week, I decided to make cookies with whatever I found in my mix-in cabinet. That’s how we got here.

After a quick perusal, I found white and semisweet chocolate chips, powdered milk, and a container of granulated cold brew that I save for things like chocolate cake. And so, I took all those things and everything I know about making cookies (which is kind of a lot), and made something really delicious: Coffee Double Chip Cookies.

Coffee Double Chip Cookies​

These cookies are soft and chewy, and will politely wallop you with robust coffee flavor, depth and sheen from the powdered milk, and more white and semisweet chocolate chips than seems reasonable. Who needs reason when you have cookies like these? Not me—I just need another cookie. Or two.

Coffee Double Chip Cookies​
Coffee Double Chip Cookies
makes about 28 cookies

2 3/4 cups all-purpose flour
1/2 cup nonfat milk powder
2-2 1/2 tablespoons granulated coffee or espresso (to taste)
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup white chocolate chips, plus more for garnish (optional)
1 cup semisweet chocolate chips, plus more for garnish (optional)

In a medium mixing bowl, whisk together flour, milk powder, granulated coffee, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, whisk together melted butter, granulated and light brown sugars. Whisk in eggs one at a time, followed by vanilla. Add dry ingredients in two installments, scraping down the bowl as necessary. Mix in white chocolate chips and semisweet chocolate chips. Dough will be very thick.

Cover dough with plastic wrap and chill for at least 2 hours, or up to 3 days.

Place oven racks in central positions and preheat the oven to 350F. Line two rimmed baking sheets with parchment.

Scoop dough in 2 tablespoon increments, roll into balls, and place at least 3 inches apart on prepared pans. Bake 10-12 minutes, rotating pans top-to-bottom and front-to-back at the 5 minute mark. Cookies are done when the edges are turning golden and the centers still look a bit underdone. Garnish with more white chocolate chips and semisweet chocolate chips, if desired. Let cookies cool on pans for 5 minutes before transferring to a rack to cool completely. Let baking sheets come back to room temperature before repeating process with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.
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Crispy, Crunchy Snickerdoodles

Crispy, Crunchy Snickerdoodles

Here I am, back on my bullshit, making cookies for the Crispy, Crunchy Cookie People. A population of which I claim not to be a part. But like, I’ve written five intentionally crunchy cookie recipes now, so I don’t know how much longer I can carry on this charade.

Chewy Cookies Only People, please forgive me. I was seduced by crispy edges. And also cinnamon-sugar. Whatever the texture, who doesn’t love a Snickerdoodle?

Crispy, Crunchy Snickerdoodles

These Crispy, Crunchy Snickerdoodles are fantastic. With a vanilla base, a thin cinnamon-sugar coating, and a glorious crunch all the way through, they’re an absolute treasure of a cookie.

As with all my other Crispy, Crunchy Cookies, this dough comes together using the reverse creaming method to prevent even a trace of chewiness. Furthermore, it’s bound with a spoonful of light corn syrup (or maple syrup or honey) to create more crunch. It’s leavened with a combination of baking soda and cream of tartar, a requirement for this and all classic snickerdoodle recipes.

Crispy, Crunchy Snickerdoodles

And, of course, it’s scooped by the tablespoon, rolled in cinnamon-sugar, and baked to perfection. Also a requirement.

These Crispy, Crunchy Snickerdoodles have crispy edges, a hearty crunch in the centers, and a crystalline coat of cinnamon-sugar—so good. The batch makes just about 18, which is a perfect size as far as I am concerned. It’s shareable, but not a huge amount, which is ideal considering that most people seem to fall on the chewy side of things. But with recipes like this, that balance may start shifting any day now.

Crispy, Crunchy Snickerdoodles
makes 18-19 cookies

1 cup + 2 tablespoons all-purpose flour
2/3 cup granulated sugar
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 tablespoon light corn syrup (or golden syrup or mild honey)
1 teaspoon pure vanilla extract

For rolling:
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Arrange oven racks in central positions. Preheat the oven to 350F. Line two rimmed baking sheets with parchment paper. Set aside.

In a medium mixing bowl, whisk together flour, granulated sugar, cream of tartar, baking soda and salt.

Cut softened butter into 8 pieces and add them to the mixing bowl. Starting at low speed and increasing as ingredients become incorporated, use an electric mixer to mix the butter into the flour/sugar mixture until powdery and wet-sandy. You may need to stop a time or two to break up larger pieces of butter.

Add corn syrup and vanilla and mix to combine. Dough will look crumbly, but should hold together well when pinched.

Make the rolling mixture. In a small bowl (or plate) mix together granulated sugar and cinnamon.

Scoop the dough by the tablespoon and roll into balls. Roll each ball in the cinnamon-sugar, then place them 2-3 inches apart on prepared pans (I fit 12 on each half-sheet pan). Bake for 8 minutes, then rotate the pans top-to-bottom and front-to-back. Bake another 8 minutes, until a bit puffy and golden.

Let cookies cool for 7 minutes on the pans. Remove to a rack to cool completely. Serve.

Leftover cookies will keep in an airtight container at room temperature for up to a week.

Soft Sour Cream Sugar Cookie Bars

Soft Sour Cream Sugar Cookie Bars​

I’ve had these Soft Sour Cream Sugar Cookie Bars photos in my drafts for a long time—since September—waiting for the perfect time to post them. Fall was mostly spent getting back in the swing of things after my self-imposed break, and then there were the holidays, and then the post-holiday malaise. The Super Bowl or Valentine’s Day would have been a perfect time to post these, but I *just* posted those Vanilla Sour Cream Cupcakes and…

…well, there’s just never going to be a perfect time, is there? Or maybe anytime is a perfect time? I don’t know. This is confusing.

What I do know is that these Soft Sour Cream Sugar Cookie Bars are spectacular. They’re a riff on my Soft Sour Cream Sugar Cookies (which are a riff on Lofthouse Cookies), but they’re bars, ya know? The cookie layer is thick and a little cakey; perfect for pairing with a thick layer of Vanilla Sour Cream Frosting! I made mine pink because pink food just tastes better, as does anything with way too many sprinkles on top.

Soft Sour Cream Sugar Cookie Bars​

These are a great dessert for a multitude of occasions and non-occasions alike. Might I recommend this three day weekend in the middle of February? Seems like a perfect time to me.

Soft Sour Cream Sugar Cookie Bars​
Soft Sour Cream Sugar Cookie Bars
makes 1 9x13-inch pan (24 bars)

Dough:
2 1/3 cups all-purpose flour
1/2 cup confectioner’s sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar, packed
1 large egg, room temperature
1/3 cup sour cream (not fridge-cold)
2 teaspoons pure vanilla extract

For Decorating:
Vanilla Sour Cream Frosting (recipe below)
sprinkles of choice

Preheat oven to 350F. Grease a 9x13-inch pan (or quarter sheet pan) with butter. Line with parchment, leaving some overhang on the long sides, and butter again. Set aside

Make the dough. In a medium mixing bowl, whisk together flour, confectioner’s sugars, baking powder, baking soda and salt. Set aside.

In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in sugar until creamy. Mix in egg, followed by sour cream and vanilla. Add dry ingredients in 2 installments, beating until combined. Dough will be sticky.

Drop large spoonfuls of dough into the prepared pan, make sure to use it all. Use an offset icing spatula or the back of a spoon to spread dough in an even layer to the edges of the pan.

Transfer the pan to the oven and bake 23-25 minutes, until the edges are turning golden and the center has puffed. Let bars cool completely in the pan on a rack. Meanwhile, make the Vanilla Sour Cream Frosting (recipe below).

Once the bars are cool, run a thin flexible knife along all the edges to release them from the pan. Use the parchment overhang to transfer them to a cutting board or other surface. Drop spoonfuls of the frosting over the top of the bars. Use an offset icing spatula or the back of a spoon to spread it evenly to the edges. Finish with your sprinkles of choice.

For the cleanest slices, refrigerate the assembled bars for at least 20 minutes before slicing into 24 pieces with a large, sharp chef’s knife.

After they’ve crusted, leftovers may be layered with wax or parchment paper and kept in an airtight container. They will keep at room temperature for a couple of days or in the refrigerator for up to a week.

Vanilla Sour Cream Frosting

1 cup (2 sticks) unsalted butter, softened to room temperature
1 pound (3 3/4 cups) confectioner's sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
4 tablespoons heavy cream
food coloring, if desired

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add confectioner’s sugar and salt in two installments, combining completely after each addition. Beat in vanilla, sour cream & food coloring (if using) nuntil combined.

Use buttercream to frost Soft Sour Cream Sugar Cookie Bars.

White Chocolate Cranberry Pistachio Shortbread Wedges

White Chocolate Cranberry Pistachio Shortbread Wedges​

Hi there! I am sorry I left you hanging for a few weeks there—COVID finally got me—but I am very happy to be back with a new recipe in time for the Sweetest Season Cookie Exchange. This event, which I am participating in for the fifth year, is a food blogger-lead fundraiser and awareness campaign for Cookies for Kids’ Cancer. This organization is a 501(c)3 non-profit with the express mission to raise funds for innovative pediatric cancer treatments and research through bake sales and cookie swaps. Supporters (“Good Cookies”) can do this throughout the year, but I am delighted to lend support as part of my holiday giving especially right now when OXO is matching donations up to $100,000! If you’d like to learn more and/or make a charitable donation to Cookies for Kids’ Cancer, click here. For White Chocolate Cranberry Pistachio Shortbread Wedges, keep scrolling!

White Chocolate Cranberry Pistachio Shortbread Wedges​

I would like to give a high five to whichever person decided white chocolate, dried cranberries, and pistachios is a Christmas combination. I don’t believe it was a part of any holiday parties or cookie exchanges I took part in while growing up, but I am all for it now. Aside from just being festive—love that red, green and white—it’s delicious, and a welcome departure from the chocolate, peppermint, and spice-heavy fare that seems to be available 24/7 in December. Not that I’m complaining.

White Chocolate Cranberry Pistachio Shortbread Wedges​

Today’s White Chocolate Cranberry Pistachio Shortbread Wedges are the perfect vehicle for showcasing this new holiday classic combination. They’re simple to make, require just a few ingredients, and are incredibly cute—things cut in wedges automatically have Christmas tree vibes, you know?

These buttery shortbread treats come together just as simply as the classic cookies. The dough is mixed in one bowl in just a few minutes. It’s got all the usual shortbread suspects (granulated sugar, softened butter, all-purpose flour), plus confectioner’s sugar, vanilla and salt for smooth texture, flavor and balance. Oh, and white chocolate chips, chopped dried cranberries and pistachios for pizzazz!

Once mixed, the dough is spread into a cake pan lined with an extra-large piece of parchment. It’s docked (vented) with a fork all over before baking for about 40 minutes, until just turning golden at the edges. Fifteen minutes later, that extra-large parchment is used to lift the whole disk of shortbread onto a cutting board and slice it into wedges while it’s still warm. I love those clean edges.

These shortbread wedges are thick and substantial, with a slight softness to their crunch, and plenty of color and flavor from the mix-ins. My favorite bites are the ones with white chocolate—it caramelizes in the oven and is outrageously good. I like to dot a few extra white chocolate chips on top after baking for diversity of flavor (and obvious cuteness). And the chewy cranberries and crunchy pistachios? So good!

White Chocolate Cranberry Pistachio Shortbread Wedges​

White Chocolate Cranberry Pistachio Shortbread Wedges are perfect for any upcoming party or cookie giving (eating?) occasion. They’re as satisfying to make as they are to eat, and the dough is a perfect blank slate for any festive mix-in your holiday heart desires. What would you put in shortbread wedges? Let me know in the comments!

White Chocolate Cranberry Pistachio Shortbread Wedges​
White Chocolate Cranberry Pistachio Shortbread Wedges
makes 12-16 wedges

3/4 cup unsalted butter, softened to room temperature
1/3 cup granulated sugar
1/3 cup confectioners sugar
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon Kosher or sea salt
1/3 cup dried cranberries, finely chopped
1/3 cup pistachio meats, finely chopped
1/3 cup white chocolate chips, plus more for garnish

Preheat oven to 325F. Cut a large (12-14 inch) circle of parchment paper. Grease a 9-inch cake pan with butter. Line the pan with parchment circle, leaving the overhang for ease of removal. Grease again. Set aside.

Place softened butter in a large mixing bowl. Use an electric mixer to beat until light and fluffy, about 2 minutes. Add granulated and confectioners sugars and vanilla, and beat until incorporated. Beat in half of flour and salt, followed by remaining flour. Add chopped dried cranberries, pistachio meats, and white chocolate chips.

Transfer dough to prepared pan and press into an even layer. Use the tines of a fork to dock the entire surface of the dough. If you hit a big piece of pistachio (or whatever), simply pull it off the fork and press it back into place.

Bake shortbread 38-40 minutes, until golden at the edges and set on top. Dot with additional white chocolate chips, if desired.

Let shortbread cool in the pan on a rack for 15 minutes. Then use the overhang to remove the still-warm shortbread to a cutting board. Use a large sharp chef’s knife to cut into 12 large or 16 smaller wedges. Gently transfer wedges back to the rack and let cool completely. Serve.

Leftover shortbread will keep covered at room temperature for a few days.

Sugar Cookie Pumpkin Pies

Sugar Cookie Pumpkin Pies​

During my blog sabbatical, I made a mental list of all the things I wanted to make last year but never found the right moment. These little sugar cookie pies were on it, and I’m so happy they’re on here now, not least because it means we can all both dream about and eat them anytime we want. Having this kind of power could be dangerous, but I’m willing to risk it.

Sugar Cookie Pumpkin Pies​

I mean, look at these things. They’ve got thick cookie crusts and plenty of smooth pumpkin filling—a perfect two-bite dessert for when you can’t decide between pie and cookies. Why not both, you know?

Sugar Cookie Pumpkin Pies​

Sugar Cookie Pumpkin Pies begin with a batch of Pumpkin Spice Spread. If you’ve yet to try it, it’s exactly what it sounds like: spreadable pumpkin pie filling perfect for toast, s’mores, or putting in pumpkin baked goods. It’s made with pumpkin purée, sweetened condensed milk, a couple of egg yolks, and pumpkin pie spice, and comes together quickly on the stove. It will need to be made ahead so that it can be easily dolloped into the crusts before baking. And yes, the batch makes enough for you to sneak a few bites right out of the jar!

The sugar cookie crusts are the same graham cracker-spiked base I used in my Key Lime Linzers. It comes together pretty quickly and doesn’t need a chill or anything—just press heaping tablespoons into the bottoms and up the sides of your muffin tin to create little crust shapes, then fill and bake! I tested this recipe with with my Cream Cheese Sugar Cookie dough and it worked just as well, but the graham cracker crumbs give these a hint of pie crust flavor that I really love.

Sugar Cookie Pumpkin Pies​

The pies bake up in just under twenty minutes—you’ll know they’re ready when the filling has puffed and the cookie crusts are beginning to turn golden. The centers will relax as they cool, and before long it’ll be time to dig in!

Sugar Cookie Pumpkin Pies would be great for a bake sale, a Friendsgiving, or an autumnal tea party, but I made them just because I could. Highly recommend.

Sugar Cookie Pumpkin Pies​
Sugar Cookie Pumpkin Pies
makes about 2.5 dozen little pies

Pumpkin Spice Spread:
1 cup pure pumpkin purée (I use Libby’s)
1 14-ounce can sweetened condensed milk
2 large egg yolks
1 teaspoon pumpkin pie spice
pinch of Kosher or sea salt

Cookie Crusts:
2 1/4 cups all purpose flour
1 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract

Make the Pumpkin Spice Spread. Place pumpkin in a small sauté pan over medium-low heat. Cook, stirring frequently, for about 10 minutes, until slightly drier and a tiny bit darker in color. Remove from heat.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together sweetened condensed milk, egg yolks, pumpkin pie spice and salt. Whisk in pumpkin purée. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened, about 15 minutes (it will thicken further as it cools). Remove from heat and let cool for 20 minute before transferring to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature before refrigerating for at least 2 hours or overnight.

When you’re ready to bake, place the oven racks in central positions. Preheat the oven to 350F. Put cupcake liners in two muffin pans. Set aside.

Make the cookie crusts. In a large mixing bowl, whisk together flour, graham cracker crumbs, cinnamon, ginger, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Cream in granulated and light brown sugars, followed by the egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Dough may appear crumbly, but should hold together very well when pinched.

Scoop dough in 1 1/2 tablespoon increments and roll into balls. Working with one ball at a time, press it into the bottom and about halfway up the sides of one of the cupcake liners in the pans. This should create a little crust shape with a place in the center for the filling. Repeat the process with remaining cookie dough.

Remove Pumpkin Spice Spread from the refrigerator and give it a stir. Spoon a scant tablespoon into the center of each cookie dough crust. When this is done, wet your finger and smooth out any peaks.

Tap full pans on the counter 5 times to release any air bubbles. Bake sugar cookie pies for 16-18 minutes, or until puffed in the centers and turning golden at the edges. Let sugar cookie pies cool in their pans for 10 minutes before removing to cooling racks to cool completely. Once cool, you may peel off cupcake liners.

Sugar Cookie Pumpkin Pies will keep at room temperature for 2 days or in the refrigerator for up to 5.