Butter Cookies

Merry Christmas everyone! Holy cow does time fly as you get older. So many more things to do, stuff to buy, food to make and cookies to bake. Being a kid is so much better 😆 Anyway… here we are, the weekend before and we are starting off with these beauties. Actually I already made rum balls, you can find that recipe here.

These cookies are so pretty and perfect for gift giving because they last longer than chewy cookies. However, your arms and hands will get a work out! Piping this dough is really tough, but so worth it in the end!

Here is how they look before they are baked…


What you will need:

Cookie sheets lined with parchment paper
Piping bag with big star tip (I used a Wilton 1M)

1 cup unsalted butter at room temp
2/3 cup granulated sugar
1/4 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1-2 teaspoons milk
Chocolate and sprinkles for decorating (optional)

Preheat oven to 350 degrees fahrenheit. In a large bowl, beat butter, sugar and salt until combined. Add in yolks and vanilla and beat until incorporated. Slowly add in flour until just combined, adding milk to reach piping consistency. Dough is thick.

Add dough to piping bag and pipe small circles onto prepared baking sheet. Refrigerate at least 10 minutes so cookies do not spread while baking.

Bake for 12-15 minutes or until just beginning to brown on the edges. Allow to cool for 2 minutes before transferring to a wire rack to cool completely.

Dip in melted chocolate and decorate with sprinkles as desired!

Store in an airtight container either in the fridge or at room temp. Enjoy!

Makes 25-30 cookies


BISCOFF Cookie Bars!


Cookie butter…. I didn’t even know it existed!! But boy am I glad this stuff is now in my life 🙂 I saw a recipe that used the stuff and I was like, “what’s that?!” Obviously it sounds amazing, so I thought I would try it! You can find it in your grocery store in the peanut butter aisle. My local Target had it and I was so happy! These cookie bars are the perfect Halloween treat because you can cut them big or small for larger groups or parties, and they aren’t scary! A little drizzle of melted white chocolate and you are good to go. This recipe is so simple and you don’t need a lot of ingredients. So here we go!

What you will need:

13 x 9 inch bake dish sprayed with non-stick spray

1 pouch (17.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1/2 cup cookie butter (I used Lotus Biscoff)
2 teaspoons ground cinnamon
1 large egg
1/2 cup white chocolate chips + 3 tablespoons for the drizzle

Preheat oven to 350 degrees fahrenheit. In a large bowl, stir together cookie mix, butter, cookie butter, cinnamon and egg until combined. Stir in 1/2 cup chocolate chips. Spread batter evenly into prepared pan and bake for 18-20 minutes. Allow to cool on a wire rack about 20 minutes before making the drizzle.

In a microwave safe bowl, place 3 tablespoons of white chocolate chips. Microwave for 30 seconds, stir, 20 seconds, stir until melted. Place in a small ziplock bag with a corner cut off and drizzle over cookie bars. Allow to cool before cutting and serving.

Store covered at room temp. Enjoy!

Soft Cinnamon Sugar Cookies


Kids are going back to school already…. what?! The summer has really flown by, I can’t believe it! Luckily for me, my guy doesn’t start until after Labor Day so we have a couple weeks left. But for those of you who are ready for fall, this recipe is for you!

It’s a super easy cinnamon cookie for a surprise after school snack or one that kids can help with, too. It would even be a perfect Christmas cookie but let’s not get ahead of ourselves. I’m still in summer mode. So go ahead and get those aprons on! You probably already have these ingredients in your kitchen…

What you will need:

Cookie sheet lined with parchment paper

2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 cup unsalted butter almost melted
3/4 cup sugar (+ 1/4 cup for rolling)
1 large egg
1 teaspoon vanilla extract

In a bowl, whisk together the flour, cinnamon and baking powder. Set aside. In another bowl, beat butter and sugar until smooth. Add in egg until combined. Beat in vanilla. Slowly add in flour mixture, stirring at the end with a spatula so you don’t over-mix.

Cover the dough with plastic wrap and put in the fridge for 20 minutes while you preheat the oven.

Preheat oven to 325 degrees Fahrenheit. In a small bowl, put 1/4 cup of sugar. When dough is chilled, form balls and roll in sugar and then place on prepared cookie sheet. Bake for about 9 minutes. Leave them on the cookie sheet for about 2-3 minutes before transferring to a wire rack. This will help them set because they will be very delicate right out of the oven.


Makes about 2 dozen cookies. Store in an airtight container and enjoy!


Memorial Day Cutout Cookies


Happy Memorial Day, everyone! It has definitely been a hot one here in Chicago, with temps over 90 degrees and super sunny blue skies! I am not complaining as summer is life to me. So much fun! But since it has been so hot, we decided to stay in today and of course, do some baking. My son helped make these cookies and they are so easy and best of all… do not need to be refrigerated! Cutouts always take so long because you have to refrigerate the dough before you can roll them out, cut out shapes and decorate. This recipe is fridge free! 🙂

This recipe also only makes several small cookies. The stars we did are very small but the flags were bigger so we only got 4 of those. You can easily double the recipe if need be. But super fun and easy, tastes great and is the perfect thing to do if you want to get out of the heat! So go get those aprons on and let’s celebrate and remember our soldiers.

What you will need:

Cookie sheet
Parchment paper and wax paper

1 cup all-purpose flour (plus more for rolling)
1/4 teaspoon baking powder
Dash of salt
1/3 cup unsalted butter at room temp
1/3 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Cookie cutouts

Preheat oven to 375 degrees fahrenheit. In a bowl, whisk together the flour, baking powder and salt. Set aside. In an other bowl, beat butter and sugar until creamy and smooth. Beat in yolk and vanilla until combined. Add the flour and beat until just combined. This may take a while. Once the dough starts to form and come together, form a ball with your hands.

Place the dough ball on a lightly floured piece of parchment paper. Flour the top of the ball and then place a piece of wax paper on top. Roll out the dough to desired thickness. Remove wax paper and cut out into desired shapes. The dough is sticky so I just removed the excess dough and placed the parchment paper directly onto a cookie sheet. Decorate with sprinkles and bake for 6-8 minutes. Allow to cool completely on a wire rack.

Note: Transferring the parchment paper directly to the cookie sheet withe the cookies on it works best but I went through quite a few sheets of parchment paper. You can also try removing the cut outs with a metal spatula but mine were too sticky. Do what works best for you.



No Roll Sugar Cookies


Happy 2018 everybody!! Wow, let’s hope this year is even better than last year! I’m going to strive to be a better me, healthier, happier and hopefully maybe even make some money! 🙂 So to start off, I’m posting a super easy and delicious sugar cookie recipe that you do not have to chill OR roll out! Hooray!

These are super fun because you can decorate them however you want. Use any color of sprinkles or use frosting. Here in Chicago it is -5 degrees so I wanted to represent ice or snow. Mine look like they can be served at a Disney’s Frozen party 🙂 Rolling the dough in sprinkles before baking give these cookies an extra crunch and combined with a chewy inside… so good! I highly recommend doing that for this recipe.

So here we go! Oh, I halved the recipe below which made about 20 cookies so if you don’t need any more than that, you can do the same.

What you will need:

Cookie sheet lined with parchment paper

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter at room temp
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
Sprinkles for decorating

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking soda and baking powder. In another large bowl, beat butter and sugar until creamy. Add vanilla and egg and beat until combined. Slowly beat in flour mixture until just combined and dough is formed. If using sprinkles, place those in a small bowl.

Roll the dough into 1 inch balls and roll in sprinkles. Place on prepared baking sheet. Gently press down the cookies with the bottom of a glass. Bake for 8-10 minutes. Cool on a wire rack. Store in an airtight container. Enjoy!

Happy New Year!

Grinch Cookies


How many times have you seen these cookies on Pinterest?! I have so many times and I finally got around to making them myself. I’m so glad I did because I’m adding them to my annual cookie list! They are so delicious and easy to make, not to mention super adorable. I mean…. who doesn’t like the story behind “The Grinch Who Stole Christmas?” In the book and movie they say his heart was 2 sizes too small. But after he realizes Christmas doesn’t come from a store, it grew 3 sizes! All the feels 🙂

There are many ways to make these, including the little heart detail. So here I will just give you what I did and hope that you get inspired to make these for all the “grinches” in your life. Or, just to add some festivity to your holiday cookie exchange. Here we go…

What you will need:

Cookie sheet lined with parchment paper

1 box vanilla cake mix
1/2 cup unsalted butter at room temp
2 large eggs
1 tablespoon vegetable oil
Green food coloring
1 cup powdered sugar (for rolling)
2 tablespoons corn starch (for rolling)
Heart sprinkles (I used red heart sprinkles that I found at Target)
Light corn syrup (about 1 teaspoon)

Preheat oven to 375 degrees fahrenheit. In a large bowl, beat together cake mix, butter, eggs, vegetable oil and food coloring (I used 6 drops of McCormick food coloring and could have used more). The batter will be thick. In another bowl, whisk together the powdered sugar and corn starch.

Roll dough into 1 to 1.5 inch thick balls and roll in powdered sugar mixture. REALLY roll in there! You have plenty of the mixture so roll away 🙂 Place on prepared cookie sheet and bake for 8-10 minutes. Transfer to a wire rack to cool completely.

Once the cookies are out of the oven, take a toothpick and corn syrup and use that to adhere the heart sprinkles to the cookies. Once cooled, cover and store at room temperature. Enjoy!

Makes about 2 dozen cookies.

Merry Christmas!

Peppermint Meltaways


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 🙂

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

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!