Now just what the heck are Carrot Cake Shortbread Cookies you might ask? This dessert mashup takes all the flavors that you love from carrot cake and bakes them into a perfectly delicious sandwich cookie. With notes of caramely brown sugar, lots of vanilla, and […]
Tag: holiday cookies
Calling all cinnamon roll lovers!!! Have I got a cookie for you?!? Clear your schedule because you need to put “Bake Mini Cinnamon Roll Cookies” at the top of your to do list. From the very first batch all I could think was WOW…these cookies […]
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon peppermint extract
- 1-1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons butter, softened
- 2 tablespoons 2% milk
- 1/4 teaspoon peppermint extract
- 1-1/2 cups confectioners' sugar
- 1/2 cup crushed peppermint candies
- Step 1 In a large bowl, cream together 1 cup of butter, 1/2 teaspoon of peppermint extract and 1/2 cup of confectioners’ sugar until light and fluffy.
- Step 2 Whisk together the flour and cornstarch in a medium sized bowl. Gradually add the flour mixture (about 1/2 cup at a time) into the creamed butter mixture until well blended. Cover the dough with plastic wrap and refrigerate for 30 minutes or until firm enough to handle.
- Step 3 Remove the cookie dough from the fridge. Roll the dough into 1-inch balls and space them about 2-inches apart on a parchment lined cookie sheet.
- Step 4 Bake in a 350 degree preheated oven for 9-11 minutes or until the bottoms are light brown. Remove the cookies to wire racks to cool.
- Step 5 FOR THE FROSTING: Melt 2 tablespoon butter in a small microwave safe bowl. Beat in the milk and 1/4 teaspoon peppermint extract.
- Step 6 Gradually beat in 1-1/2 cup of confectioners’ sugar. Mix until smooth.
- Step 7 Frost cookies and sprinkle with crushed peppermint candies. Enjoy!
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!
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