Pumpkin Sugar Cookies

It’s that time of year guys! Everything is pumpkin! And these cookies are perfect for sugar lovers everywhere 🙂 To me, they are the perfect fall cookie with a pumpkin spice flavor and powdered sugar glaze on top. Bonus, they are easy to make! So go get a pumpkin spice latte, turn on your oven and let’s bake!

What you will need:

Cookie sheet lined with parchment paper or Silpat

4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup unsalted butter at room temp
1/2 cup vegetable oil
1/2 cup pumpkin puree
1 cup granulated sugar (plus more for flattening)
1 teaspoon vanilla extract
2 large eggs

For the glaze:

3 cups powdered sugar
4 tablespoons water
1 tablespoon light corn syrup

Preheat oven to 350. In a large bowl, whisk together the flour, baking soda, cream of tartar, salt and spice. Set aside. In another large bowl, beat together the butter, oil, pumpkin, sugar and vanilla. Beat in the eggs until combined. Slowly pour in the flour mixture until dough forms.

Scoop onto prepared baking sheet and flatten using the bottom of a glass. See picture below.

Press the bottom of the glass in sugar before pressing down the cookies so it doesn’t stick. Bake for 8-9 minutes. Allow to cool a minute on baking sheet before transferring to a wire rack.

While cookies are cooling, stir together all ingredients to make the glaze. Drizzle over the cooling cookies. The glaze will harden after about 30 minutes.

Enjoy!

Store covered at room temp or in the fridge.

CRISPY Chocolate Chip Cookies

I have so many chocolate chip cookie recipes but none that are crispy! And who doesn’t love a crispy cookie?! My dad LOVES a crispy cookie so I tried my best to find out what makes a cookie, crispy. There are so many different ingredients and techniques needed to create the perfect cookie and I still have not found it. Unfortunately when I made these, it was humid and rainy out and weather actually plays a factor in baking! Who would have thought? However, they are still good and I will share my recipe with you and also what to do if you want a more crispy cookie.

So, before the recipe, here are some key things to know if you want a crispy cookie:

  1. Use more white sugar than brown sugar.
  2. Do not chill the dough.
  3. Bake for 2 minutes or more than you would a normal cookie.
  4. Do not use too many eggs.
  5. Make sure your kitchen is dry and cool. No humid weather!

What you will need:

Cookie sheet lined with parchment paper
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter at room temp
1/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees. In a bowl, whisk together the flour, baking soda and salt. Set aside. In another large bowl, beat together the butter and both sugars. Beat in eggs and vanilla. Slowly add in flour mixture until just combined. Stir in chocolate chips.

Drop dough on cookie sheet and bake for 10-12 minutes (or longer if you want a super crispy cookie). Transfer to a wire rack to cool completely. Enjoy!

Store covered at room temp.

Quarantine Cookies

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Since we are all inside at home (except those amazing people who are out there keeping us safe. I’m talking about you nurses, doctors, police officers, firefighters, etc etc etc), let’s bake! These cookies are oatmeal chocolate chip, however the dough is so versatile that you can add whatever you have on hand! No need to make an extra trip to the grocery store because let’s face it, that’s a scary place to be right now. I mean, it’s like the only place open, everyone is all masked up just getting food and other essentials trying to survive!

I can’t wait for life to get back to normal even though I know it’s going to be a while so…. I bake. I’ve already made about 5 batches of banana bread and banana muffins and my family is OVER that. So, cookies it is! Go ahead and start your ovens and let’s bake.

The recipe below is what I used. However, you can add walnuts, pecans, cranberries, raisins, different kinds of chocolate. The list goes on and on so just add what you like. Also, you can easily double it if you are sharing with family and friends 🙂

What you will need:

Cookie sheet lined with parchment paper

1 1/4 cups all-purpose flour
3/4 cup old fashioned oats
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup unsalted butter at room temp
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup white chocolate chips
1/2 cup semi-sweet mini chocolate chips

Preheat oven to 375. In a bowl, whisk together the flour, oats, cornstarch, baking soda, salt and cinnamon. In a separate large bowl, beat together butter and both sugars until soft and creamy. Add in egg and vanilla and beat until combined. Slowly add in flour mixture and beat until just combined. Stir in chocolate chips and other add-ins. 

Scoop onto prepared baking sheet and bake for 9-10 minutes. Allow to cool a bit on cookie sheet before transferring to a wire rack to cool completely. Enjoy!

Store covered at room temperature. 

Peanut Butter Mini Chocolate Chip Cookies

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Quarantined and bored. Anyone else? I’ve been baking a ton of course, but mostly things that I already have a blog post for. I know I have several peanut butter and peanut butter and chocolate recipes but I don’t think I have quite a cookie like this one. These are so good and my husbands favorite combination. Always easy to make and everyone in your family will love! Especially in a time when we are all cooped up at home, and getting sick of each other, why not bake together and then enjoy it together?! So, without further typing, let’s bake!

What you will need:

Cookie sheet lined with parchment paper

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
3/4 cup creamy peanut butter
1/2 cup unsalted butter at room temp
1 teaspoon vanilla extract
1 large egg
2 tablespoons milk
3/4 cup mini chocolate chips (I used half a 12 oz. bag of Nestle semi sweet)

Preheat oven to 375 degrees. In a bowl, whisk together the flour, baking soda and salt. Set aside. I another large bowl, beat together the sugar, peanut butter and butter until smooth and creamy. Add vanilla, egg and milk and beat until combined. Slowly beat in flour mixture. Stir in chocolate chips. 

Drop by  rounded tablespoonfulls onto prepared cookie sheet. Press with the tines of a fork to get that staple peanut butter cookie look. Bake for 9 minutes. Allow to cool a minute or two before transferring to a wire rack to cool completely. Enjoy!

Store covered at room temp.

White Chocolate Chip Chocolate Cookies

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Wow, happy 2020 everyone! So there’s a reason why I’ve taken so long to make a post and that is….. my oven broke! Ugh, it was awful. Since the summer, my oven just wasn’t acting normal, not holding temperature. None of my bakes were coming out right. And finally it just wouldn’t get hot. It would turn on, but then shut off without getting to the correct temp. So, thanks to YouTube and my amazing husband, he found the problem, bought the part and fixed it! Hooray! Back to normal thank God. It was the ignitor if people are curious and care.

Ok so these cookies are obviously so good and I’ve made them many times. I thought I posted the recipe but apparently not so here we are. White chocolate chips surrounded by brownie-like goodness. So go ahead and start your ovens and let’s bake!

What you will need:

Cookie sheet lined with parchment paper

2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter at room temp
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups white chocolate chips

Preheat your oven to 350 degrees. In a large bowl, whisk together the flour, cocoa, baking soda and salt. Set aside. In another large bowl, beat together the butter and both sugars until soft and creamy. Add in vanilla and eggs and beat until combined. Slowly add in the flour mixture until just combined. Fold in the white chocolate chips.

Drop by spoonfulls onto prepared cookie sheet and bake for 9-11 minutes. Allow to cool for a minute on the cookie sheet before transferring to a wire rack to cool completely. Enjoy!

Store covered at room temp.

Chocolate Shortbread Cookies

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Yesterday I made regular, tasty, melt in your mouth shortbread cookies. Today I bring you chocolate shortbread cookies!Just as delicious, still Christmasy and perfect for your holiday cookie exchange. Change it up with sprinkles and a drizzle of chocolate and make someone smile 🙂

So go ahead and start those ovens! Another cookie is ready to be made…

Note: Recipe can easily be doubled if needed

What you will need:

Cookie sheet lined with parchment paper

3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter at room temp
1/2 cup powdered sugar
Sprinkles, chocolate, other decorations of your choice

In a bowl, whisk together the flour, salt and cocoa. In another bowl, beat together the butter and sugar until soft and creamy. Slowly beat in flour mixture until dough is formed.

Place dough in plastic wrap and roll into a log. Refrigerate for at least 2 hours.

Preheat oven to 325 degrees. Using a sharp knife, cut log into 1/4 inch cookies and place on prepared cookie sheet. Bake for 12-14 minutes. Allow to cool a bit on cookie sheet before transferring to a wire rack to cool completely.

Once cooled, dip in chocolate and decorate with sprinkles. Or decorate by melting white chocolate and drizzling that over top. Enjoy!

Store covered at room temp or in the fridge.

Christmas Shortbread Cookies

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Happy holidays everyone! Christmas sure did sneak up on us, didn’t it! It’s a week away! To kick off the baking season, I did these super simple, melt in your mouth shortbread cookies. They are so delicious and perfect for a cookie exchange because you can decorate them however you want with sprinkles or dip in chocolate and then they look like different cookies! So quick and easy to make, I hope you like these as much as I do!

So, go start your ovens, blast some Christmas music and let’s bake!

Note: You can easily double this recipe and store the dough in plastic wrap for later use. Also note that you should refrigerate the dough for a bit to make it more manageable so allow that extra time when you start baking.

What you will need:

Cookie sheet lined with parchment paper

2 1/4 cups all-purpose flour
3/4 cup cornstarch
1 1/2 cups unsalted butter at room temp
3/4 cup powdered sugar
Sprinkles, chocolate or other decorations of your choice.

In a large bowl, sift together the flour and cornstarch. In another large  bowl, beat together the butter and sugar until creamy and smooth. Slowly add in the flour mixture until dough is formed. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 300 degrees. Roll dough in hands by tablespoonfull and drop on prepared cookie sheet. Press with fork dipped in powdered sugar so it won’t stick. Add sprinkles if using. Bake for about 20 minutes. Allow to cool a bit on the cookie sheet before transferring to a wire rack to cool completely.

Store covered in the fridge or at room temp. Enjoy!

Cinnamon White Chocolate Chip Cookies

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What?! Two cookie recipes back to back? Yes!! Another rainy day calls for more cookies which calls for more baking. We loved the bourbon cookies so much that my son and I decided to make something similar with no booze. He loves white chocolate so much more than milk or semi sweet chocolate so these were the best booze-free cookie we thought of! They taste like a graham cracker dipped in vanilla frosting. So yummy 🙂 And of course, if you are willing fall like everyone else I know, or want to have the perfect after school cookie snack for your kids, then look no further! This cookie has it all.

Go turn on your ovens and let’s bake some cinnamony goodness!

What you will need:

Cookie sheet lined with parchment paper

2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons corn starch
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup unsalted butter at room temp
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
12 oz. white chocolate chips

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, salt, corn starch, baking soda and cinnamon. Set aside. In another large bowl, beat together the butter and sugar. Add eggs and vanilla and beat until combined. Slowly beat in flour mixture until just combined. Stir in chocolate chips.

Drop on cookie sheet by tablespoonfulls and bake for 8-9 minutes. Allow to cool 2 minutes on the cookie sheet before transferring to a wire rack to cool completely.

Enjoy! Store covered at room temp.

Brown Butter Bourbon Cookies

I know, I know! That bottle of bourbon is almost empty! I should have just taken that last shot before taking the photo… But here we are… Super delicious, ooey gooey brown butter BOURBON cookies! These were a lot of fun to make because there are different steps you need to do and the cookie dough itself was fun to work with. I’m definitely going to be making these for Thanksgiving and Christmas because they have that perfect fall/winter vibe going on. Spices, brown butter and of course bourbon.

So, on to the recipe. Go ahead and start your ovens, get your aprons on and let’s bake!

Tip: Feel free to play around with different spices. All I had on hand when I made these was pumpkin pie spice so that’s what I used but if you have nutmeg and allspice or even cloves, feel free to use that!

What you will need:

Cookie sheet lined with parchment paper

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup granulate sugar
3/4 cup brown sugar
3/4 cup (1 1/2 sticks) of unsalted butter browned and cooled. See Note.
1 large egg
1 egg yolk
3 teaspoons vanilla extract
2 tablespoons bourbon

Note: To brown butter, cut into pieces and put into a small saucepan over medium heat. Allow to melt and then whisk constantly until browned. This will take almost 10 minutes so be patient. As soon as the butter turns brown, remove from heat and continue to whisk until cooled slightly.

Preheat oven to 325 degrees. In a bowl, whisk together flour, baking soda, spices and salt. Set aside. In another large bowl, beat both sugars and cooled brown butter. Add in eggs, vanilla and bourbon and beat until combined. Slowly beat in flour mixture until combined.

Scoop the dough onto prepared cookie sheet and bake for 9-12 minutes (depending on how big your cookies are) or until the sides are just beginning to brown. Cool on cookie sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Store covered at room temp. Enjoy!

 

Soft White Chocolate Chip Cookies

I know I have a couple other recipes for white chocolate chip cookies and squares, but this one is a bit different. Liam loves white chocolate and prefers vanilla over chocolate. Crazy, right?! He is completely satisfied with plain old vanilla when we go get ice cream, too. So we decided to make these cookies today since it’s threatening to storm. I’m glad we did because they are delicious! Yucky weather calls for yummy cookies! So go ahead and get your aprons on and let’s bake….

What you will need:

Cookie sheet lined with parchment paper

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter at room temp
1/2 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 (12 oz) bag of white chocolate chips

In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. In another large bowl, beat together butter and both sugars until smooth and creamy. Beat in eggs and vanilla until combined. Slowly beat in flour mixture until just combined. Stir in chocolate chips.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

Preheat oven to 350 degrees. Place about 2 tablespoons of dough onto the prepared cookie sheet, spacing about 3 inches apart. Bake for 11-12 minutes. Allow to cool a bit on the cookie sheet before transferring to a wire rack to cool completely.

Enjoy!

Store covered at room temp.