Tag Archives: Cookies

Cookies & Cream Cookies

Cookies & Cream Cookies

Oreo turned 110 last week, but that’s not the reason I made these Cookies & Cream Cookies.

Cookies & Cream Cookies

No, I made them just because I like cookies & cream, and because I do my best to never be too far from a family size pack of Oreos. I’m not in the business of telling people how to live their lives, but I do endorse that as a lifestyle choice.

If you’re thinking “but why did you put Oreos in cookies when they are already cookies themselves?” Well, that is also a lifestyle choice that I endorse. Cookies in cookies is the kind of energy that I’m bringing in 2022.

Cookies & Cream Cookies

Cookies & Cream Cookies are so good, with irregular chunks of Oreo and white chocolate chips folded into my favorite soft sugar cookie dough. They bake up tall and thick, with tender centers and golden undersides. While the Oreos in these cookies won’t retain their crispness, their flavor and magnificent dark color are all over the place—they meld in here perfectly.

Cookies & Cream Cookies

If you’d like a crisper cookies & cream treat, check out these fabulous blondies. Or better yet, make time for the cookies and the blondies. Now that is my kind of lifestyle choice.

Cookies & Cream Cookies
Cookies & Cream Cookies 
makes about 2.5 dozen cookies

3 cups all-purpose flour
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, softened to room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
16 Oreos (regular or DoubleStuf), cut into quarters
1/2 cup white chocolate chips + more for topping

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

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated and light brown sugars. Mix in eggs one at a time, followed by vanilla. Add dry ingredients in two installments, beating until combined. Use a silicone spatula or wooden spoon to fold in chopped Oreos, followed by 1/2 cup white chocolate chips. Cover dough with plastic wrap and chill for at least 2 hours, or up to 3 days.

If chilled longer than a few hours, let dough sit at room temperature for 15-30 minutes for easier scooping.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Scoop chilled dough in 2 tablespoon increments, and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Once out of the oven, dot the tops with additional white chocolate chips, if desired.

Let cookies cool on baking sheets for five minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep extremely well in an airtight container at room temperature for up to a week.

Frosted Eggnog Sugar Cookies

Frosted Eggnog Sugar Cookies

You could not pay me to drink a glass of eggnog, but I will happily bake with it all Christmas season long. Being made of eggs and dairy, it’s just a thin custard—think melted ice cream—so it’s an easy swap for the liquid in many of my favorite bakes.

I’ve made eggnog sandwich cookies, cakes, scones, and puff pancakes over the last several years, plus a few more treats that I still need to perfect before I pass them your way. These Frosted Eggnog Sugar Cookies though? They couldn’t wait. They’re the seasonal sibling of the Soft Sour Cream Sugar Cookies I posted earlier this year, and they are spectacular.

Frosted Eggnog Sugar Cookies

I think of these as a slightly-sophisticated holiday take on the Lofthouse Cookies I loved in college. Made with ingredients like softened butter, sour cream and eggnog, and sweetened with a mix of granulated and confectioner’s sugars, these cookies are super tender and slightly cakey (but in a good way). Their flavor is rounded out with cinnamon and nutmeg; you can add 1/2 teaspoon of rum extract (not straight rum!) too, if that’s your deal.

Heads up that this recipe requires a fair amount of inactive prep time. Initially, the dough is super sticky and needs a long chill to be workable. There is no way around this—I tried the freezer, rolling it between parchment, and separating it into quarters before the chill. You need to set aside at least four hours between mixing and baking, or prepare to have sticky hands and be extremely frustrated. No, thanks! Once the dough is cold and the ingredients have had a chance to meld though, it’s smooth sailing.

Make sure to roll your cookies out so that they’re super thick. I like them to be 1/2-inch thick before baking, and though they will spread somewhat significantly, they’ll still get some good height. They won’t look particularly enticing coming out of the oven, but that’s because they aren’t done yet. Ohhh no. Each of these ultra-soft sugar cookies is topped with a blanket of buttercream and sprinkled with a mixture of cinnamon and eggnog for maximum holiday cheer.

Frosted Eggnog Sugar Cookies

I know I say this about every recipe, but these are so good, y’all—feather soft with plenty of eggnog flavor and a little tang from the sour cream. The combination of tender cookie and hearty schmear of buttercream is akin to eating the top a cupcake. If that’s not the ideal way to consume eggnog this holiday season, I don’t know what is.

Frosted Eggnog Sugar Cookies
Frosted Eggnog Sugar Cookies
makes about 3 dozen

2 1/3 cups all-purpose flour
3/4 cup confectioner’s sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 1/4 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar, packed
1 large egg, room temperature
1/4 cup sour cream (not fridge-cold)
1/4 cup eggnog (not fridge-cold)
2 teaspoons pure vanilla extract

Eggnog Buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner's sugar
pinch of ground cinnamon
pinch of ground nutmeg
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3 tablespoons eggnog

Special Equipment:
a 2-inch round cookie cutter
offset icing spatula

Make the cookie dough. In a small bowl, whisk together flour, confectioner’s sugar, cinnamon, nutmeg, baking powder 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, eggnog and vanilla. Add dry ingredients in 2 installments, beating until combined. Dough will be a bit sticky.

Divide dough into halves and wrap each in plastic wrap. Chill for at least 4 hours or up to 3 days.

Place oven racks in central positions. Preheat oven to 350F. Line 2 rimmed sheet pans with parchment paper. Set aside.

Generously flour a surface and rolling pin. Unwrap one half of the dough. Roll the dough to 1/2-inch thickness, lifting and turning the dough frequently so that it doesn’t stick to your surface. Use a 2-inch round cutter to cut cookies. Cut directly down. Do not twist.

Place cookies 2 inches apart on prepared pans. Bake 10-11 minutes, rotating top-to-bottom and back-to-front at the 5 minute mark. Cookies are done when puffed and no-longer raw-looking. They should be mostly pale, but there may be some golden coloring at the bottom edges. Let cookies cool on the pans for 8-10 minutes before removing to a rack to cool completely. Let sheet pans come to room temperature before proceeding with the next batch.

Repeat rolling, cutting and baking with remaining half of dough. Re-roll scraps as desired, refrigerating if anything gets too sticky.

Make Eggnog Buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in confectioner's sugar in two installments, scraping down the bowl as necessary. Beat in cinnamon, nutmeg, salt and vanilla. Add eggnog and beat until combined.

After cookies have cooled completely, use an offset icing spatula to frost each one with about 1 tablespoon of Eggnog Buttercream. Garnish with pinches cinnamon and nutmeg immediately after frosting. Buttercream will crust after an hour or so. You may serve the cookies immediately after frosting, but they are softest the next day.

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.

Vegan, Gluten-Free Linzer Cookies

Vegan, Gluten-Free Linzer Cookies​

After nailing the perfect snappy texture in last week’s Vegan, Gluten-Free Gingerbread Cookies, I couldn’t resist taking that formula and making it into linzer cookies.

Vegan, Gluten-Free Linzer Cookies​

Traditional linzer cookies are made from a dough that isn’t much more than a sugar cookie with a smattering of ground nuts tossed in for depth and tenderness. My vegan, gluten-free cookie formula already gets all its structure from almonds, but I still found a way to make the final product uniquely linzery. Linzerian? Linzeresque? Anyway…

The gist is that I removed the dark molasses and spices from the dough, lightening the flavor profile with maple syrup and a small, but effective amount of toasted ground hazelnuts. If you can’t get your hands on hazelnuts, pecans will work just as well (plus you won’t have to peel them).

Vegan, Gluten-Free Linzer Cookies​

This dough requires a short chill before the usual rolling, cutting and baking. Don’t forget to stamp out a little window in half your cookies for that signature linzer cookie look!

As far as filling goes, you can use any spread you like, but jam is traditional. I’m not much of a jam person, but I had a jar of homemade blueberry jam from my friend Suzette up in Maine, so I used that. Raspberry and strawberry would give festive Christmas red vibes, but I think orange marmalade might be absolute magic paired with the nutty cookies. I’ll have to try that another day though—for now, I’m extremely into these blue-black little picture windows and the signature flavor of my favorite place.

Vegan, Gluten-Free Linzer Cookies​

Vegan, Gluten-Free Linzer Cookies are initially very crunchy, but soften a bit as they soak up some moisture from the jam. This is not a bad thing at all, as it makes them easier to eat without getting crumbs on your shirt. That’s very important if, like me, you plan to casually snag a cookie every time you walk by the plate from now until 2022.

Vegan, Gluten-Free Linzer Cookies​
Vegan, Gluten-Free Linzer Cookies
makes about 2.5 dozen sandwich cookies

1/2 cup whole hazelnuts (or pecans)
2 1/2 cups blanched almond flour
1 teaspoon baking powder
1 teaspoon Kosher or sea salt
1/2 cup vegan butter, softened to room temperature
2/3 cup granulated sugar
1/3 cup confectioner’s sugar
2 tablespoons maple syrup or light corn syrup
2 teaspoons pure vanilla extract

For assembly:
2 tablespoons confectioner’s sugar
~3/4 cup jam or spread of choice

Special equipment:
rolling pin
2-inch cookie cutter
smaller cookie cutter (I used the large end of a piping tip)

toast and peel the hazelnuts. Place hazelnuts in a dry skillet over medium heat. Stir frequently until fragrant, 7-10 minutes. Immediately transfer hazelnuts to a clean, dry hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly. (If you are using pecans, you do not need to peel them.)

Let hazelnuts cool completely. Transfer to a food processor and pulse until they are a fine meal. Do not over-process or you’ll have hazelnut butter (delicious, but not helpful here).

In a medium mixing bowl, whisk together ground hazelnuts, almond flour, baking powder, and salt. Set aside.

In a separate medium-large mixing bowl, use an electric mixer to beat vegan butter until fluffy (about 2 minutes). Add sugar and confectioner’s sugar and beat until fully combined (about 2 minutes). Beat in maple syrup and vanilla.

Add dry ingredients in two installments, mixing completely after each addition. Dough may look rubbly, but should hold together extremely well when pinched.

Divide dough in two. Form each half into a disk, then wrap with plastic wrap. Chill for 1 hour or up to 3 days.

Place oven racks in central positions. Preheat oven to 325F. Line two rimmed baking sheets with parchment.

Use confectioner’s sugar to dust a surface and rolling pin. Unwrap one disk of dough and place it on the surface. Use the rolling pin to roll it out to 1/8-inch thickness. A thin offset icing spatula or bench scraper (or similar) will make moving the dough much easier, as will adding more confectioner’s sugar to the surface and rolling pin.

Use a 2-inch rom d cookie cutter to cut cookies, then use the icing spatula to move them to the prepared pans, keeping them 1.5 inches apart. Use a smaller cutter (I used the wide end of a piping tip) to cut windows in half your cookies—these are the tops of your linzers. Bake cookies 12-14 minutes, rotating the pans top-to-bottom and front-to-back at the 7 minute mark.

Let cookies cool 10 minutes on their pans. Use a spatula to remove them to a cooling rack to cool completely.

Repeat rolling, cutting, and baking as needed, re-rolling scraps as needed. Let cookie sheets come to room temperature between batches.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with jam (amount is based on your preference). Carefully sandwich cookies together. Serve.

Cookies will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Place wax paper between layers for best storage. Cookies will soften a bit over time.

Friday Favorites: Holiday Sugar Cookies

Friday Favorites: Holiday Sugar Cookies​

Making sugar cookies is a classic Christmastime activity, but you can do so much more with them than just roll, cut, and blanket them with royal icing! From thumbprints to pinwheels to custom panes of candy stained glass, the versatility of this dough is endless. Make yourself a few batches and get your sugar cookie on this holiday season! Here’s some inspiration from my archives.

Friday Favorites: Holiday Sugar Cookies​

Iced Sugar Cookies {Cream Cheese Sugar Cookies with Quick-Dry Royal Icing}

A Christmas staple! These buttery roll-out sugar cookies come with a time commitment, but they sure are fun to make (and eat!). All my sugar cookie knowledge is in that post, so click over and check it out!

Friday Favorites: Holiday Sugar Cookies​

Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}

Not up for giving bags of sugar-based concrete to the kids in your life? Paint your sugar cookies instead! Using a simple mixture of sweetened condensed milk and food coloring, you can make your sugar cookies as festive as you want with much less fuss. Finishing them with some basic icing is totally optional, but I think it makes them really cute.

Stained Glass Cookies

Want to skip decorating altogether? Make Stained Glass Cookies! Cut out the center of the cookies before they go in the oven, then fill them with crushed hard candy. In just minutes, it’ll melt into a little candy stained glass window.

Friday Favorites: Holiday Sugar Cookies​

Holiday Icing Thumbprints

Here’s where things get interesting. The very same dough that makes for the best sugar cookies gets rolled into balls instead of sheets, then filled with little wells of festive icing! So cute, right?! Good luck eating just one.

Friday Favorites: Holiday Sugar Cookies​

Candy Cane Cookies

Candy Cane Cookies use the same sugar cookie dough base with three adjustments: less baking powder, the addition of peppermint extract, and half the dough is dyed Christmas red! Oh, and they’re rolled and baked into *the* cutest candy canes you ever did see.

Friday Favorites: Holiday Sugar Cookies​

Pinwheel Cookies

I spent years being intimidated by pinwheel cookies, but it turns out they’re kind of a snap to make! You need patience for the stacking and rolling, but after that they’re just an extra-festive slice and bake recipe.

What’s your favorite sugar cookie recipe? Let me know in the comments or on social media!

White Chocolate Candy Corn Cookies

Look away, candy corn haters! This recipe isn’t for you!

White Chocolate Candy Corn Cookies

Nope, these White Chocolate Candy Corn Cookies are for me, a person with questionable taste in television and Halloween candy. Are you also a person with these interests? Hi, hello, let’s be friends. Would you like a cookie?

White Chocolate Candy Corn Cookies

These are so simple to make. The base is a drop sugar cookie dough that I’ve used on here several times that bakes up chewy and perfect every time. But let’s be real, these cookies are all about the mix-ins. The white chocolate chips stay intact, but the candy corn melts into festive little puddles that retain their chew but are devoid of chalkiness. They’re so good!

Before you start mixing up dough, you should know a couple of things:

  • You need to roll your dough into balls before you chill it. Is this the opposite of literally every cookie recipe I’ve ever posted? Yep. But it’s necessary if you want to keep your candy corn intact, which I very much do, not only for the bigger pockets of melted candy but also because…
  • Any candy corn that’s on the bottom of the dough balls will burn after several minutes of contact with the pan. This means you want to make sure that the bottoms of all your dough balls are just dough (and maybe some white chocolate). The cookies will spread as they bake, causing some candy corn to inevitably meet the pan, but it won’t burn and become a big lacy mess. If any of the candy corn on the edges starts to spread, you can gently reshape the cookies with a glass or spoon after baking. Resist the urge to do this with your fingers though, as few things hurt like a molten sugar burn.
White Chocolate Candy Corn Cookies

Other than those very doable adjustments to a traditional drop cookie routine, these cookies are business as usual (but make it spooky season). Make them for yourself or your fellow candy corn devotees, and have a wonderful Halloween weekend!

White Chocolate Candy Corn Cookies
White Chocolate Candy Corn Cookies
makes about 2.5 dozen cookies

3 cups all-purpose flour
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, softened to room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup white chocolate chips + more for topping
1 cup candy corn + more for topping

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

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated and light brown sugars. Mix in eggs one at a time, followed by vanilla. Add dry ingredients in two installments, beating until combined. Use a silicone spatula or wooden spoon to fold in white chocolate chips, followed by candy corn.

Line a pan (or a couple of plates that will fit in your refrigerator) with parchment. Scoop dough into 2 tablespoons and roll into balls. Make sure there are no bits of exposed candy corn on the bottoms of any dough balls. Cover dough balls with plastic wrap and chill for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-12 minutes, until puffy. Decorate with more white chocolate chips and candy corn, if desired. Let cookies cool on baking sheets for 10 minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep extremely well in an airtight container at room temperature for up to a week.