Tag Archives: Cookies

Candy Corn Shortbread

Candy Corn ShortbreadI don’t like Halloween. There, I said it. I was ambivalent toward it as a kid and I straight-up don’t like it now.

There is a very slight chance I will be in a costume this weekend, but this will depend entirely on the state of the World Series (go Sox!), how social I am feeling, and my willingness to trade my pajamas for a costume. But I’m a childless, baseball-loving introvert who doesn’t drink and loves pajamas, so you do the math.Candy Corn ShortbreadOne Halloween-ish thing that I do love? Candy corn. For proof, see here and here. Contoversial opinion, I know, but give me allllllll the overly-sweet, chewy, “made with real honey” candy corn there is! Also, mallow pumpkins. Please.Candy Corn ShortbreadI know not everyone feels the way I do, but I think we can all get behind easy, festive, made-from-scratch treats. Exhibit A: Candy Corn Shortbread! How cute are these cookies, y’all?!Candy Corn ShortbreadThis recipe is made from very straightforward six-ingredient dough—literally just a vanilla shortbread with a little honey to reflect its “made with real honey” candy corn inspiration. After mixing (which takes all of five minutes) it’s divided into three sections, like so.Candy Corn ShortbreadThe smallest is set aside, while the medium piece is dyed yellow and the largest is dyed orange. I like to use gel food coloring here, but did have success testing with liquid.Candy Corn ShortbreadAfter the dough colors are to your liking, it’s time to assemble it all so that it can be sliced later. This process is really very simple: just shape the yellow portion into a rectangle…Candy Corn ShortbreadCandy Corn ShortbreadCandy Corn Shortbreadstack the orange on there…Candy Corn ShortbreadCandy Corn Shortbreadand top it with the white dough. Use your hands to press it into a triangle shape before chilling for a few hours.Candy Corn ShortbreadThen it’s just slicing and baking.Candy Corn ShortbreadOh, and fawning over how adorable these cookies are. That’s a big part of this process. Don’t forget to text pictures of them to everyone you know 🙂Candy Corn ShortbreadI love how these cookies are imperfect, but are absolutely still recognizable. I’m sure you have better motor skills than I do–maybe you could mold yours to look taller and narrower like the real deal. I like to think mine look authentic because they look a little busted, just like the candy corn I bought last week. Let’s not discuss how long it took to dig through the bag and find all these whole pieces. Anyway…Candy Corn ShortbreadCandy Corn Shortbread are as delicious as they are festive! When they are fresh, they have crisp edges and slightly chewy centers. They’ll soften a bit over time, but they’ll remain sweet, buttery, and totally delectable.Candy Corn ShortbreadI think these could turn even the most Halloween-averse among us. Who knows–maybe I’ll wear a costume after all.Candy Corn Shortbread

Candy Corn Shortbread
makes about 5 dozen

1 1/2 cups unsalted butter, softened to room temperature
1 cup granulated sugar
2 tablespoons mild honey
2 teaspoons pure vanilla extract
3 3/4 cups + 2 tablespoons all-purpose flour
1/2 teaspoon Kosher or sea salt
red, yellow, and/or orange food coloring (preferably gel)*

In a medium mixing bowl, use an electric mixer to beat butter and sugar until fluffy. Mix in honey and vanilla, followed by flour and salt.

Turn dough onto a lightly floured surface and pat into a circle. Slice in half. Set one half aside. Slice remaining half into one 2/3 portion and one 1/3 portion (see post for a photo).

Set the smallest piece aside; this is for the white tip of the candy corn. Knead yellow food coloring into the medium-sized piece of dough (I used about 1/8 teaspoon yellow gel). Knead orange gel into the largest piece (I used about 1/4 teaspoon orange gel).

Assemble the dough. Line a small baking sheet or cutting board with parchment. Shape yellow dough into a 10x3x1/2-inch rectangle. Place onto the parchment.

Top it with the orange dough I find this easiest to do by dividing the orange dough in half and arranging the two pieces in a straight line over the top of the yellow layer. Use your hands to start shaping the dough so it’s wider at the bottom and narrower at the top, with a flat top instead of a peak.

Top with the white dough. I find this easiest to do by slicing the white dough into four long, thin pieces. Arrange them end-to-end in a straight line on top of the orange layer and then use your hands to mold them together into one long piece. Use your hands to shape the dough so that it’s wide at the bottom and narrow at the peak. The log of dough may lengthen as much as two inches during this process. Cover very loosely with plastic wrap and refrigerate for 4 hours or up to three days.

Preheat oven to 300F. Line two rimmed baking sheets with parchment. Set aside.

Remove chilled dough from the refrigerator. Slice into 1/4-inch slices, placing them at least 2-inches apart on prepared pans. If dough gets too warm, freeze full pans for 5 minutes before baking. Chill dough between batches.

Bake cookies for 8 minutes. Rotate pans top-to-bottom and front-to-back. Bake an additional 7-8 minutes, until no longer wet looking. Shortbread should not turn golden. Let cool on the pans for 7 minutes before removing to a rack to cool completely. Repeat slicing and baking processes with remaining dough. Let pans return to room temperature between batches.

Candy Corn Shortbread will keep in an airtight container at room temperature for at least a week. They will soften slightly over time.

Note:

I used Americolor Soft Gel Paste Food Color in Egg Yellow and Orange.

Candy Corn Shortbread Candy Corn ShortbreadCandy Corn Shortbread

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Banana Snickerdoodles

Banana SnickerdoodlesIn the last few weeks, I’ve been posting recipes I developed in my pre-blog days. It’s been way fun to revisit all the things I was making back then! And by “back then,” I mean four years ago 😛
Banana SnickerdoodlesI inadvertently started this little project when I posted some Oreo-Stuffed Peanut Butter Blondies last month. Then it was the Vanilla Malt Cookies from two weeks ago. I came home from a weekend trip to Boston (more on that soon!) to find a bunch of overripe bananas, so today is all about Banana Snickerdoodles 🙂
Banana SnickerdoodlesY’all, these cookies are as easy as they are delicious…and they’re really delicious. If you are into banana and cinnamon, you’ll love these rumpled beauties ❤
Banana SnickerdoodlesBanana SnickerdoodlesWe’re having a blizzard here in NYC, so it’s a great day to stay home and bake. You likely already have all the ingredients for this simple dough, with the exception of the overripe bananas. If you have any bananas at all though, you can give them a quick bake and they’ll be recipe-ready!
Banana SnickerdoodlesThe dough comes together in just a few minutes. You’ll notice there are no eggs in this recipe—adding them would make the cookies cakey, and I don’t go for cakey cookies. Let the dough chill for an hour; this will allow the butter to firm up and the cinnamon and banana flavors to meld.
Banana SnickerdoodlesBanana SnickerdoodlesWhen you’re ready to bake, roll the dough into balls and coat them in cinnamon-sugar. There’s already cinnamon in the dough, but they’re not snickerdoodles without the sweet, crispy coating!Banana Snickerdoodles
Banana SnickerdoodlesBanana Snickerdoodles bake up thick and chewy with big banana flavor and just enough cinnamon. You’ll dig the contrast of the soft centers and crispy edges, too. Trust me–you’re going to love these ❤ Banana Snickerdoodles

Banana Snickerdoodles
makes about 2.5 dozen cookies

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, melted and cooled slightly
1 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup mashed overripe banana (about 1 1/2 large bananas)
2 teaspoons pure vanilla extract

Coating
1/4 cup granulated sugar
1 teaspoon ground cinnamon

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

In a separate large mixing bowl, use an electric mixer to cream butter until light and fluffy. Beat in sugars, followed by mashed banana and vanilla. Add dry ingredients in two installments, mixing until completely combined.

Cover dough with plastic wrap and chill for 1 hour (or up to 3 days).

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

Make the coating. In a small bowl, use a fork to whisk together granulated sugar and cinnamon.

Scoop the dough in 2 tablespoon increments and roll into balls. Roll each dough ball in the coating mixture. Place dough balls at least 2.5 inches apart on prepared baking sheets. Bake cookies 9-10 minutes, until puffy and no longer raw-looking. Let cool on pans for ten minutes before removing to a rack to cool completely. Repeat scooping, rolling, and baking with any remaining dough.

Cookies will keep covered at room temperature for up to a week.

Banana Snickerdoodles

Vanilla Malt Cookies

I got these Vanilla Malt Cookies right on the first try. That doesn’t happen very often, so it warrants a mention.

Vanilla Malt CookiesIt was a random Wednesday three years ago and I was making five-or-so dozen of whatever I wanted for a weekly cookie order I had at the time. I could have just made a batch of chocolate chip cookies every week and they would have been happy, but instead, I took this standing commitment as an opportunity to try new ratios, methods, and flavors. Every Wednesday night, I’d bring in a couple of new recipes and take feedback from the group. In case you are wondering, in addition to being a good way to do some experimental baking, being the “cookie lady” is also a great way to make friends.

Vanilla Malt CookiesRecipes that got the group’s approval include my Oatmeal Chocolate Chip Cream Cheese Cookies, Banana Pudding Cookies, and Maple Creme Sandwich Cookies, among others in the archives. Luckily, I was smart enough to write almost all of the recipes down…you know, just in case I ever started a baking blog 😉

Vanilla Malt CookiesAll that is to say, these Vanilla Malt Cookies were a last-second experiment-turned-instant-hit, and I’m here on this snowy Wednesday three years after their debut to tell you all about them.

Vanilla Malt Cookies Trust me, the minute you sink your teeth into one of these Vanilla Malt Cookies, you’re going to lose your cookie-loving mind. While these are a bit thinner than most of the cookies you’ll find on this site, what they lack in puffiness, they more than make up for in chewy centers and crispy edges.

Vanilla Malt CookiesOh, and flavor. Between the big hit of vanilla extract and the richness of the malted milk powder (and the butter! and the white chocolate chips!), there’s plenty going on here.

Vanilla Malt CookiesI know there’s at least one person out there wondering why I chose to make these malted beauties with vanilla instead of chocolate. To that person, I say that vanilla malt may not be as popular as its chocolate counterpart, but it is just as delicious, if not more so. The vanilla and malted milk powder complement each other beautifully and make everything about these cookies just…divine.

Vanilla Malt CookiesBut if you really can’t wrap your mind around malt without chocolate, see here, here, here, and here, for everything chocolate-malty.

Vanilla Malt CookiesFor the rest of you, make a batch of this cookie dough, crank the oven to 350F, and prepare to fall in love.Vanilla Malt Cookies

Vanilla Malt Cookies
makes about 3 dozen cookies

3 cups all purpose flour
1/2 cup malted milk powder
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
4 teaspoons real vanilla extract
1 cup white chocolate chips

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

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Mix in granulated and light brown sugars, followed by egg, egg yolk, and vanilla. Add dry ingredients in two installments, scraping down the bowl as necessary. Mix in white 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 9-11 minutes, rotating pans top-to-bottom and front-to-back at the 5 minute mark. Cookies are done when edges are just barely starting to turn golden and centers still look a bit underdone. 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.

Vanilla Malt Cookies

Pumpkin Chocolate Chunk Cookies {Vegan}

Before I get to the recipe, I just want to say thank you for the overwhelming response to On Self-Care & Food Blogging. I’m so fortunate to have such thoughtful and supportive readers.

Pumpkin Chocolate Chunk Cookies {Vegan}While reorganizing my Recipe Index last week, I was astonished at the lack of vegan pumpkin recipes in my repertoire. Besides being a delicious vehicle for warm autumnal spices, pumpkin is an excellent egg replacer–something about the water content and fibrous innards, I suppose. All I know is that if you use 1/4 cup of the stuff in place of each large egg in a cookie recipe (and add a little pumpkin pie spice), you’ll likely escape the cakey cookie problem that plagues so many home bakers this time of year. And if you substitute melted coconut oil for the usual butter…well, you might suddenly have a lot of vegan friends asking about Pumpkin Chocolate Chunk Cookies. Not that I’d know anything about that 😊

Pumpkin Chocolate Chunk Cookies {Vegan}Pumpkin Chocolate Chunk Cookies {Vegan} come together easily–no need for a mixer. Just whisk together some melted coconut oil, light brown sugar, granulated sugar and vanilla, before folding in a mixture of flour, pumpkin pie spice, baking soda, and salt.

Pumpkin Chocolate Chunk Cookies {Vegan}At this point, you could add anything you like to the dough–dried fruit, nuts, candy, you name it. I’m usually all for that sort of thing, but sometimes simple is best. Pumpkin and chocolate are wonderful together; I made that pairing into some killer blondies a couple of weeks ago and I’m bringing back again today. I mean, why mess with perfection? Vegans like pumpkin and chocolate too.

Pumpkin Chocolate Chunk Cookies {Vegan}Chill the dough for a couple of hours before rolling it into balls and baking at 350F for about ten minutes. They won’t spread much, remaining tall and puffy after they come out of the oven. Let them cool on a rack for a few minutes before enjoying.

Pumpkin Chocolate Chunk Cookies {Vegan}Pumpkin Chocolate Chunk Cookies {Vegan}I am crazy about these cookies, y’all. They have chewy edges and soft centers, and the chocolate somehow stays a little melty long after it has reached room temperature. For those of you concerned about these cookies having a coconut flavor from the coconut oil, know that it’s very mild, especially if you use the refined stuff. As with most pumpkin baked goods, the autumnal flavor of these cookies intensifies the day after they’re made, easily masking any tropical undertones and making this a quality make-ahead recipe.

Pumpkin Chocolate Chunk Cookies {Vegan}A pumpkin recipe that’s packed with chocolate, vegan, and is best if made ahead?! I’d be running to the kitchen right now if I were you.Pumpkin Chocolate Chunk Cookies {Vegan}

Pumpkin Chocolate Chunk Cookies {Vegan}
makes about 22 medium cookies

3 cups all-purpose flour
2 1/2 teaspoons Pumpkin Pie Spice
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup coconut oil, melted (use refined for a milder flavor)
3/4 cup light brown sugar, packed
1/2 cup granulated sugar 
1/2 cup pure pumpkin purée
1 teaspoon pure vanilla extract
6 oz dark chocolate, chopped

In a large mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.

In a separate mixing bowl, whisk together coconut oil, light brown sugar, and granulated sugar. Mix in pumpkin purée and vanilla. Use a silicone spatula (or wooden spoon) to fold dry ingredients into wet. Fold in chopped dark chocolate. Cover dough with plastic wrap and refrigerate at least two hours or up to three days.

Preheat oven to 350F. Line two baking sheets with parchment. Scoop dough in two tablespoon increments. Roll into balls and place them at least 2.5 inches apart on prepared pans. Bake 5 minutes before rotating the pans top to bottom and baking an additional 4-5 minutes. Let cookies cool on pans for five minutes before removing to a rack to cool completely. Repeat baking process with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week. Pumpkin flavor will intensify as the days go on.

Pumpkin Chocolate Chunk Cookies {Vegan}

Fluffernutter Sandwich Cookies {Gluten-Free}

Fluffernutter Sandwich Cookies {Gluten-Free}Today’s post is the third new cookie recipe in as many weeks…except that it’s not new at all. These Fluffernutter Sandwich Cookies are made with the gluten-free cookie base of my Lindor Truffle Peanut Butter Blossoms and the marshmallow filling from my homemade Oatmeal Creme Pies. Put ‘em together, and you’ve got a sandwich cookie that is stupid easy and crazy delicious.

Fluffernutter Sandwich Cookies {Gluten-Free}This cookie recipe is based on the Fluffernutter Sandwich, which is a perfect food as far as I am concerned. It doesn’t get much better than peanut butter and marshmallow fluff! That rich, creamy, sweet and salty combination is one of the greatest lunch treats out there. And make no mistake, it is a treat. While peanut butter (the natural kind, anyway) is pretty good for you, marshmallow fluff definitely isn’t! Good thing this is a dessert blog–this magical combination is much more suited to a cookie than a main course.

Fluffernutter Sandwich Cookies {Gluten-Free}Fluffernutter Sandwich Cookies come together quickly and easily. The cookies are my spin on the classic three-ingredient peanut butter cookie recipe. My version has six ingredients; aside from the usual peanut butter, egg, and brown sugar, this recipe has vanilla for flavor and cornstarch and baking powder to give the cookies a chewy texture. There’s no flour or butter in this dough or in the filling, so this recipe is free of gluten and dairy 😍

Fluffernutter Sandwich Cookies {Gluten-Free}Fluffernutter Sandwich Cookies {Gluten-Free}Scoop the dough by the 1/2 tablespoon (1 1/2 teaspoons), roll it into balls, and flatten slightly. They may crack slightly, but that’s sort of a necessary evil here. This dough doesn’t spread much, so the flattening helps the cookies to bake into a shape that lends itself to sandwiching. 

Fluffernutter Sandwich Cookies {Gluten-Free}And speaking of sandwiching…once the cookies are baked and cooled, make the filling. Cream together marshmallow fluff and shortening. Beat in some confectioners sugar, salt, vanilla, and hot water until a smooth, sticky filling forms. Load it into a zip-top plastic bag and snip off a corner.

Fluffernutter Sandwich Cookies {Gluten-Free}Pipe dime-sized dollops of marshmallow filling onto half of the cookies and top them with the rest of the cookies.

Fluffernutter Sandwich Cookies {Gluten-Free}Y’all. Y’ALL. These Fluffernutter Sandwich Cookies are SO GOOD. The cookies are chewy and peanut buttery and the filling is marshmallow magic. Together, they are rich, sweet, salty, gluten- and dairy-free, and irresistible!

Fluffernutter Sandwich Cookies {Gluten-Free}

Fluffernutter Sandwich Cookies {Gluten-Free}
makes about 2.5 dozen very small sandwich cookies

Cookies:
1 1/2 cups creamy-style peanut butter (not natural-style)
1 1/2 cups light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
2 tablespoons cornstarch
3/8 teaspoon baking powder

Filling:
4 oz marshmallow fluff (about 1 cup)
1/4 cup shortening,* room temperature
1/2 cup confectioner’s sugar
1/4 teaspoon Kosher or sea salt
1/2 teaspoon real vanilla extract
1 teaspoon hot water (from the tap is fine)

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

In a large mixing bowl, use an electric mixer to beat peanut butter and light brown sugar until combined. Mix in egg and yolk, followed by vanilla. Beat in cornstarch and baking powder.

Scoop dough in 1/2 tablespoon (1 1/2 teaspoon) increments and roll into balls. Place dough balls at least 1.5 inches apart on prepared pans and flatten lightly with your fingertips. Bake 6 minutes, until no longer shiny. Let cool ten minutes on the pans before removing to a rack to cool completely.

To make the filling, cream the marshmallow fluff and shortening with an electric mixer until light and fluffy. Beat in confectioner’s sugar and salt. Add in vanilla and hot water and mix on high until the filling is very fluffy.

Assemble sandwich cookies. Load filling into a piping bag or zip-top freezer bag and snip off a small corner. Pipe a dime-sized dollop onto the middle of the underside of one cookie. Top with a second plain cookie, with the underside filling-side-in. Repeat with all remaining cookies.

Cookies will keep very well covered at room temperature for up to a week.

Note:

You may use an equal volume of softened butter in place of shortening. This will mean that your cookies are no longer dairy-free.

Fluffernutter Sandwich Cookies {Gluten-Free}