Snickerdoodles

Need an easy recipe for a dessert RIGHT NOW? Here it is! You probably already have all of these ingredients and the dough doesn’t need any chilling time! Yay!

These cookies are the perfect treat with your afternoon coffee or tea OR as an addition to your holiday cookie plate πŸ˜‰

So… let’s get started making the BEST and EASIEST Snickerdoodle!

What you will need:

Cookie sheet lined with parchment paper

2 1/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter at room temp
1 1/2 cups granulated sugar
2 large eggs
3 tablespoons sugar (for rolling)
1 1/2 teaspoons cinnamon (for rolling)

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside. In another large bowl, beat together butter and sugar until smooth. Add eggs and beat until combined. Slowly beat in flour mixture until just combined.

In a small bowl, stir together the sugar and cinnamon. Roll the dough into 1 inch balls and roll in the cinnamon sugar mixture. Place on prepared baking sheet and bake for 8-10 minutes. Cool completely on a wire rack. Enjoy!

Note: Makes about 4 dozen cookies so feel free to halve this recipe. Store covered at room temp.

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Peppermint Brownies

Another perfect Christmas recipe for the books! These brownies go perfect with hot chocolate on a cold winter night while decorating the Christmas tree or watching a movie. Maybe even leave one out for Santa on Christmas Eve! I’m sure he would appreciate it with a glass of milk πŸ˜‰ Gooey chocolate with a hint of peppermint. Heavenly.

What you will need:

8 x 8 square bake pan lined with parchment paper

6 oz. semi-sweet chocolate coarsely chopped
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2/3 cup all-purpose flour
Dash of salt
1 tablespoon cocoa powder
1/2 cup Andes mint chips

Preheat oven to 350 degrees fahrenheit. Combine the butter and chocolate in a glass bowl and melt in microwave in 30 second intervals, stirring after each time. Pour into a larger bowl and whisk in both sugars. Once cooled to room temperature, whisk in eggs and both extracts until combined. Set aside.

In another bowl, whisk together the flour, salt and cocoa powder. Stir into the wet ingredients until you still see some flour (you do not want to overmix the batter). Stir in the mint chips. Pour batter evenly into prepared pan and bake for 25-30 minutes.

Allow to cool completely before cutting into squares. Store covered at room temp. Enjoy!

Peppermint Meltaways

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If you follow me on Instagram, you know I always post the pictures of what I’m about to blog about next. So… I hope you all were waiting for this recipe! Seriously, THIS is the cookie of Christmas 2017 for me. They literally melt in your mouth and peppermint just has that holiday flavor you crave this time of year. Ugh, I ate way too many already and it’s not even December. But as always, not only do these taste great, they are super simple to make, too. Definitely add these to your holiday cookie exchange/platter/dessert table because they are not worth passing up πŸ™‚

Go get your aprons on… it’s about to feel like Christmas in your house (and mouth) πŸ˜‰

What you will need:

Cookie sheet lined with parchment paper

1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 cup unsalted butter at room temp
1/2 cup powdered sugar
1/2 teaspoon peppermint extract

For the frosting:

2 tablespoons unsalted butter at room temp
2 tablespoons milk
1/4 teaspoon peppermint extract
1 1/2 cups powdered sugar
1/3 cup crushed candy canes

In a bowl, whisk together flour and cornstarch. In another bowl, beat butter, powdered sugar and extract until smooth. Slowly add in flour mixture until dough is formed. Cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees Fahrenheit. Shape dough into 1 inch balls and place on prepared cookie sheet. Bake for 9-10 minutes or until the bottoms are beginning to brown. Allow to cool completely on a wire rack.

To make the frosting, beat butter until smooth. Add in milk, extract and powdered sugar and beat until you reach desired consistency. Spread on each cookie (I just used the back of a spoon) and sprinkle with crushed candy canes. Enjoy!

Makes about 2 dozen cookies. Store covered.

Happy Baking!

Andes Mint Chocolate Cookies

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Baking season is here! I honestly cannot believe Thanksgiving is next week. Time flies! And we say that every year around this time. Where did summer go?! But this is my favorite time of year. It’s just so nice and cozy and I love spending time with family. So this is a great recipe to kick off the holidays. Basically a chocolate chip cookie but with Andes mints instead! SO DELICIOUS! There is a recipe on the back of the bag and I have made those before, but this one is slightly different and I like it better. The secret ingredient that I think ALL cookies need is corn starch. I’m not sure the science behind it or what it actually does. But the cookies just taste better and they have a better texture.

So, let’s go ahead and bake up some of these!!

What you will need:

Cookie sheet lined with parchment paper

2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (1.5 sticks) unsalted butter at room temp
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 1/4 cups Andes Baking Chips (pictured above)

In a bowl, whisk together the flour, corn starch, baking soda and salt. Set aside. In another bowl, cream together the butter and both sugars. Add egg and beat until well combined. Slowly beat in flour mixture until just combined. Stir in Andes baking chips. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees fahrenheit. Drop the chilled cookie dough by rounded spoonfulls onto the prepared cookie sheet. Bake for 8-10 minutes. Allow to cool for 1 minute on cookie sheet before transferring to a wire rack to cool completely.

Enjoy! Store covered at room temperature.

Makes 2 dozen cookies

Peanut Butter Chocolate Chip Cookie Bars


Or squares. Whatever you want to call them. These are SOOOO good. Obviously. Peanut butter and chocolate is the best and is my husbands favorite. Every time I ask him what he wants me to bake next, his response is “something with peanut butter.” Ok, honey. You have spoken and I delivered.

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I had to do SOMETHING for him. We just celebrated our 8th wedding anniversary and he had flowers delivered to me (pictured in the background). So romantic! He doesn’t do that too often so when he does, I get so surprised. Good job, babe, good job ❀

I feel like this is a great bake for fall and even for Christmas. If you do a cookie exchange, definitely bake up a batch of these and add them to your dish! Yes, I’m already talking about Christmas and it’s not even Halloween yet, but us bakers like to plan, am I right?!

So… here we go. Your go to bake/dessert for the next 2.5 months πŸ˜‰

What you will need:

13 x 9 pan, greased

1 1/2 cups all-purpose flour
1 teaspoon baking soda
Dash of salt
1/2 cup unsalted butter at room temp
1 cup light brown sugar
1/4 cup granulated sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 large egg
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking soda and salt. Set aside. In another large bowl, beat butter and both sugars until smooth and creamy. Add in peanut butter and beat until combined and creamy. Add in vanilla and egg and beat until combined. Beat in flour mixture slowly until just combined. Stir in chocolate chips.

Pour into your prepared pan and even out the top and edges. Bake for about 20 minutes. Cool completely before cutting. Enjoy!

Store covered at room temp or in the fridge.

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Simple Shortbread Cookies

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I can’t believe I don’t have a shortbread recipe on this blog yet! I seriously thought I did because I’ve made these a few times and they are so good! These are so simple to make and a great cookie to be creative with! Get the kids involved! Make different shapes! Use different toppings!

I have another shortbread cookie recipe that I will post another time. They have a more “Christmas” flavor if you know what I mean. Also, with this recipe, feel free to substitute a tablespoon of milk for lemon juice for a more lemony flavor. Or orange zest! Oh man! Now I want to make these again…. But that’s what I love about simple recipes like this one. You can add whatever you want to make it your own and change it up.

For now, this is the recipe I used. Have fun!

What you will need:

2 cups all-purpose flour
1/4 teaspoon baking powder
Dash of salt
1 cup unsalted butter at room temp
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
Different toppings or sprinkles. I used Wilton candy melts in chocolate (brown) and red.

In a bowl, whisk together the flour, baking powder and salt. Set aside. In another bowl, beat together sugar and butter until creamy and smooth. Add in vanilla and milk until just combined. Slowly beat in flour mixture until dough is formed. Separate dough into 2 equal rounds and wrap with plastic wrap. Refrigerate for 1-2 hours.

Preheat oven to 350 degrees Fahrenheit. Take out one ball of dough and roll it out on a floured surface until just over an 1/8 of an inch thick. Cut out desired shapes and place on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until just browned on the edges. Continue until you use up all the dough. Allow to cool on a wire rack before decorating.

Enjoy!

 

Pumpkin Maple Scones

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Happy summer! I mean… fall! Seriously, this 90 degree September weather in Chicago is really weird. I want the cool nights and brisk mornings! Not hot and muggy, need the air conditioning on! But, I’ll take it. Leaves have started to change and fall off trees and Halloween stuff is out in all the stores, and of course, pumpkin everything!

I love baking with pumpkin. The result is always delicious and it’s just so warm and inviting. I found a similar recipe on Pinterest for pumpkin scones but I changed it up a little. Also, pouring out 10 teaspoons of milk seems like a lot. I tried to convert to tablespoons but it was getting too complicated. So, here we go! Our first recipe of the fall season…

What you will need:

Baking sheet lined with foil and sprayed with a non-stick spray

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold butter
1/2 cup pumpkin puree
3 tablespoons (+1 teaspoon) maple syrup
10 teaspoons (+ 1 teaspoon) milk

For the glaze:

1/4 cup powdered sugar
2 teaspoons maple syrup
1-2 teaspoons milk

Preheat oven to 425 degrees fahrenheit. In a large bowl, whisk together the flour, cinnamon, baking powder and salt. Cut the butter in until it resembles coarse meal. Stir in pumpkin, 3 tablespoons maple syrup and 10 teaspoons milk until just incorporated.

Divide the dough into 8 equal balls and place on prepared baking sheet. In a small bowl, whisk together the 1 teaspoon of maple syrup and milk and brush over the tops. Bake for 12-14 minutes or until lightly golden on top. Cool on a wire rack.

Once cooled, combine all ingredients for the glaze in a small bowl. Stir until you get desired consistency. Drizzle over the cooled scones. Enjoy!

Store in an airtight container at room temp. Serve warm.