One bite of our Toffee Cookies will leave you thinking OMG!! Where have you been all my life? Seriously I’ve been reflecting how truly delicious these little nuggets are and I’m feeling a little guilty for not sharing them sooner. Toffee Cookies are the absolute […]
Tag: cookie recipes
I’ve never met a cookie that I didn’t like and these Oatmeal Raisin Cookies are no different. I’ve gotta warn you though…they pack a wallop of flavor and are highly addictive. Just like the ones Grandma used to make, this delicious cookie is crispy on […]
Christmas is a time for family and love, a time for magic and wonder, a time for…..BAKING!!! We’ve been baking up a storm here at Happylifeblogspot this December and I don’t see it stopping anytime soon. I wanted to share with you one of my all time favorite, very unique, cookie recipes this year. Cappuccino Swirl Cookies look super duper impressive but are WAY easier to make than you think. This coffee flavored cookie has a hint of Irish cream which pairs wonderfully with the gorgeous little chocolate swirled topper. I like to make these at Christmas time but really this cookie is great any time of the year. Obviously you’ll need a hot cup of coffee for dunking. I mean it goes without saying, right?!?
Here’s all you’ll need: butter flavored shortening, white sugar, baking powder, salt, egg, Baileys coffee creamer (you can substitute Baileys or just plain ole milk), vanilla extract, flour, instant coffee, and Hershey’s hugs.
Add the shortening to a large bowl and beat with a hand mixer on medium speed for 30 seconds. The butter flavored Crisco comes in the yellow package (blue is the original). And yes, of course you can use just plain ole regular Crisco if you don’t have the butter flavor on hand. Mix in one cup of sugar, the baking powder and salt until light and fluffy.
Next beat in the egg, coffee flavored liqueur (think Baileys) and vanilla and mix until well combined. So about that coffee flavored liqueur, you can totally swap out for milk if you don’t have any Baileys on hand. I got a little creative and combined the two and used a Baileys flavored coffee creamer. And I’m SOOOO glad that I have leftovers for my coffee too!!! That stuff is delish!!
Beat in the flour a cup at a time with a hand mixer. Knead in the final 1/4 cup by hand. Cover the the dough with plastic wrap and refrigerate for one hour or until firm. Ok so another reason Cappuccino Swirl Cookies are fabulous at Christmas time is because you need to chill the dough. So if you’re making a cookie smorgasbord like me, you can make all your cookie doughs one day, chill in the fridge, and then do all your baking the next day. It’s nice to break it up!
Once the dough is firm, remove from the fridge and shape into 1-inch balls. Don’t forget to line those cookie sheets with parchment paper. If you’re not team parchment paper then it’s time to hop on the band wagon. You really need this in your life!! This one simple trick (using parchment paper instead of cooking spray) will really take your cookie baking to the next level. Speaking from experience!!
Next combine 1/2 cup of sugar and 2 tablespoons of instant coffee granules in a small bowl. This will create that amazing, sparkly, coffee flavored coating. My mouth is watering already!
Lightly roll each and every ball into our sugar mixture. Evenly space the cookie balls on a baking sheet. You’ll want them to be about 2 inches apart. This cookie will flatten as it bakes.
See what I mean? Bake cookies in a 350 degree preheated oven for 9-11 minutes or until the cookie tops start to crack and the sides are almost set. If they’re getting brown then you’ve gone too far so keep a close and watchful eye on these lil guys. While the cookies are baking you’re going to wanna start unwrapping those chocolate candies. We need them ready to roll when the cookies are still hot out of the oven.
Remove the cookies from the oven and immediately press a Hershey’s hug into the center of each cookie. Now I know I’m usually telling you to get those cookies off the baking sheet ASAP but today we’re keeping them on there. The heat from the baking sheet is actually a good thing because we want those Hershey’s hugs to melt. Of course the cookies look gorgeous already and if you’re not brave enough to give this swirl a whirl, then go ahead and move the cookies to a cooling rack (so the Hershey’s hugs don’t melt).
Now for the big finish…..the swirl!!! Let those hot cookies sit for about 5 minutes or so until the Hershey’s hugs are nice and melty. It takes a few tries to get down the technique but I’m confident that you can do it. Using the tip of a knife (of the back of a spoon, whatever floats your boat) slowly run your utensil through the melted hug to swirl. I like to go counter clockwise and I find that a light touch works best. I also find it helpful to start from the outside and work your way in towards the middle. Practice makes perfect! Cool completely on wire baking racks. Cool completely on wire baking racks.
Ta-dah!!! Are those not the most fabulous cookies you’ve ever laid eyes on??? I mean these guys are bakery perfect! That swirl though!!! Cappuccino Swirl Cookies are sure to be the star of your cookie tray this year. Don’t forget to try our Soft Cut Out Cookies too!
Cappuccino Swirl Cookies
- 1 cup butter-flavor shortening
- 1-1/2 cups sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 Tablespoon coffee-flavor liqueur (or coffee flavored creamer or milk)
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 2 Tablespoons instant coffee crystals
- 48 Hershey's hugs (chocolate kisses with stripes)
- Step 1 Add shortening to a large bowl and beat with a hand mixer on medium speed for 30 seconds. Mix in one cup of sugar, the baking powder and salt until light and fluffy.
- Step 2 Beat in the egg, coffee flavored liqueur (you can substitute milk or coffee flavored creamer) and vanilla and mix until well combined.
- Step 3 Beat in the flour a cup at a time with a hand mixer. Knead in the final 1/4 cup by hand. Cover the the dough with plastic wrap and refrigerate for one hour or until firm.
- Step 4 Once the dough is firm, remove from the fridge and shape into 1-inch balls. Combine 1/2 cup of sugar and 2 tablespoons of instant coffee granules in a small bowl. Lightly roll each ball into the sugar mixture.
- Step 5 Place balls 2 inches apart on a parchment lined cookie sheet. Bake cookies in a 350 degree preheated oven for 9-11 minutes or until the cookie tops start to crack and the sides are almost set.
- Step 6 Remove the cookies from the oven and immediately press a Hershey’s hug into the center of each cookie. Let cookies sit for about 5 minutes to allow the Hershey’s hug to melt. Using the tip of a knife (of the back of a spoon) slowly run your utensil through the melted hug to swirl. Cool completely on wire baking racks.
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Peanut Butter Cookies were my absolute favorite as a kid. So when I grew up and started baking I knew that I needed a fabulous, no fail, peanut butter cookie recipe in my arsenal ASAP!! Well guys, this is that recipe!! These cookies are rich, […]
Guys!!! I don’t like to brag but…..I found it!!! These Chewy M&M Cookies are THE HOLY GRAIL of cookies. They’re the best!! Like buttery soft, deliciously chewy, eat the whole dang batch kind of cookies. That’s if you can even get the cookie dough into […]
There’s nothing like a gingersnap to kick off the holiday season! They make the perfect addition to a Thanksgiving table or a Christmas cookie tray. I love to gift them all by themselves or in a cozy holiday basket. Best served with a nice cup of warm coffee or hot cocoa and perfect to dip right into either one! This recipe is soft, chewy, and bursting with flavor!! And let’s talk about that white chocolate “icing” for a minute. It’s so extra but so worth it! It’s easy to see why this is one of my Father in Law’s favorite cookie recipes. Just one bite and these delicious cookies will leave you feeling nostalgic for all those holidays gone by at Grandma’s house. And I must warn you…..they are highly additive!
Here’s all you’ll need: sugar, canola oil, an egg, molasses, flour, baking soda, ground ginger, ground cinnamon, salt, white chocolate baking chips, and shortening.In a large bowl, mix sugar and oil with a hand mixer. Beat in the egg. Then mix in the molasses. One of my favorite kitchen tricks is to coat the measuring cup with cooking spray (or oil) so that your molasses won’t stick and will easily pour out. Speeds up the old saying slow as molasses juuuusssssttttt a bit! Be sure to try it! In this recipe you can easily achieve this by using the same measuring cup for both canola oil and molasses. AND….you have one less measuring cup to clean….you’re welcome!Add the baking soda, ginger, cinnamon, and salt and mix well. Gradually add the flour, one cup at a time, and mix until well combined. Time to get a little hands on! Roll the cookie dough into 3/4 inch balls. About yay big!Roll the cookie ball in the additional sugar and toss to coat. All of those sticky molasses will pick up all of that sugar coating.Bake 2 inch apart on a cookie sheet lined with parchment paper. I like to go conservative on the first batch and space them out quite a bit so I can see how much they spread. And these babies will spread! Twelve cookies on my biggest cookie sheet was plenty!! Bake in a 350 degree preheated oven for 10-12 minutes. I always try to rotate my cookie sheets about halfway through baking. I bake on the middle and top racks, so after about 5-6 minutes, I swap the tray on the top with the tray in the middle. I also turn the trays around so that the cookies that were baking in the front are now in the back and vice versa. This helps to ensure that everything bakes more evenly. Just one of the many secrets to baking those perfectly browned (not burnt) bottom cookies!Immediately remove from the cookie sheets to cool. In a microwave safe bowl, melt the white chocolate and shortening in 30 second intervals. Be sure to stir in between each set. Repeat until the chocolate is melted. Dip cookies halfway into the white chocolate mixture. Shake off the excess and place the cookie on wax paper. Allow to set until the chocolate is hardened (about 10-15 minutes). I just love the little crackles on top!!! Somebody get me a glass of milk! I’ve got some taste testing to do. Do you prefer your gingersnaps soft or crunchy? Team soft and chewy right here!
White Chocolate Dipped Gingersnaps
- 1 cups sugar
- 3/4 cups canola oil
- 1 large eggs
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- 1/2 teaspoon salt
- Additional sugar
- 1 packages (10 to 12 ounces each) white baking chips
- 1/8 cup shortening
- Step 1 In a large bowl, mix sugar and oil with a hand mixer. Beat in the egg. Then mix in the molasses.
- Step 2 Add the baking soda, ginger, cinnamon, and salt and mix well. Gradually add the flour, one cup at a time, and mix until well combined.
- Step 3 Roll the cookie dough into 3/4 inch balls. Roll the cookie ball in the additional sugar and toss to coat.
- Step 4 Bake 2 inch apart on a cookie sheet lined with parchment paper. Bake in a 350 degree preheated oven for 10-12 minutes. Immediately remove from the cookie sheets to cool.
- Step 5 In a microwave safe bowl, melt the white chocolate chips and shortening in 30 second intervals, stirring between each set. Repeat until the chocolate is melted.
- Step 6 Dip cookies halfway into the white chocolate mixture. Shake off the excess and place the cookie on wax paper. Allow to set until the chocolate is hardened (about 10-15 minutes). Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
Cookies!!! (Did you hear the Cookie Monster voice? Nope! Just me? Ok!). Everyone needs a classic chocolate chip cookies recipe in their arsenal! After finding this one I’ve honestly never tried another. Really! It’s that good! Big, soft, chewy, chocolatey, baked to perfection cookies. And […]