Category Archives: Cookies

Cookie Days #3: Classic Sugar Cookies

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I firmly believe that every baker should have at least one classic sugar cookie recipe up their apron sleeve. Sugar cookies are a perfect palate for any occasion, suitable to be cut out in any shape imaginable, topped with any kind of design and embellishment imaginable. Though I don’t make these cookies very often, every time I do I realize how amazing they are in their simplicity, and their tradition. They have so much potential–so much to offer.

That being said… these cookies aren’t fancy. They aren’t beautifully decorated, at least not in a bakery-approved sort of fashion. They are decorated with fun and family in mind. These sugar cookies are my family’s annual foray into decorating, and for that, I love them. Making them every year–in my grandparents’ kitchen, at my mom’s side, or now, with my husband, allows me to step back in time and [as cheesy as it sounds] taste the memories of the holiday season.

This Christmas, as you spend time with your family and friends, I pray that you will take the time to enjoy one another’s company and pursue Jesus together, the real reason for the season. Without Him, there would be none of this. Even if you are not caught up in the commercial “me-me-me”-ness of Christmas time, there is usually something that takes you away. Perhaps it’s the perfect menu for Christmas dinner, or the scrambling to please everyone with your time. Whatever it is, take a moment to step back and breathe, thanking God for all He has given you, even in the midst of the stress. I know I have to do that, many times a day, but that is okay. He’s there. He’s here. He has come.

Though my sentimental Christmas cookies I’ve shared today and this week have nothing to do with the birth of Jesus, they bring me back to family, back home, back to the well-worn yellow recipe card and afternoons of my youth and beyond spent baking up a storm. I’m not sure what my blogging will look like over the next week as I’ll be spending time with my family and my Ben, celebrating the season but I hope that you enjoy it as much as I am planning to!

Classic Sugar Cookies [from Mom]
printable version

Ingredients:

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 cup butter, softened
  • 2 tablespoons whipping cream
  • 1 egg, beaten
  • 1 teaspoon vanilla

Directions:

Mix together flour, sugar, and baking powder. Cut in softened butter until mixture crumbles, then mix in whipping cream, egg, and vanilla until a soft dough forms. Add more cream if necessary. Cover and refrigerate for one hour.

When ready to bake, preheat oven to 375 degrees. Roll out dough on a well floured surface, incorporating more flour into dough if necessary to roll out well. Cut into shapes and place on ungreased baking sheets. Bake for about 10 minutes or until lightly browned. Cool and then frost.

Frosting [from Mom]

Ingredients:

  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 2 tablespoons whipping cream
  • optional: food coloring, sprinkles, etc. for tinting frosting and topping

Directions:

In the bowl of a stand mixer, cream together butter, vanilla, and powdered sugar. Swirl in whipping cream, beating until frosting reaches a spreading consistency. Add more whipping cream to thin out if necessary.

Time: 4 hours.

Yield: Varies based on size of cookie cutters, but about 2 good sized Tupperwares.

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Cookie Days #2: Pfeffernusse

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Yesterday, we went with a new twist on a traditional Christmas munchie; today, we are going way, way back. Back to to old Germany, in fact!I was first introduced to the Pfeffernusse [rhymes with beetlejuice] by Ben. Apparently they are a Christmas tradition in his family. I had never heard of these peppery, licorice-y, spicy hard cookie treats before the first Christmas we were married and when I tried it, I spit it out–I hated it. It was the most disgusting cookie ever!

Or so I thought. Turns out there’s more than a few ways to make a Pfeffernusse [as with most old recipes, the "original" tends to vary by region/family/etc.], and when I realized this, I promptly found a version without anise extract to make with Ben. Surprisingly, as I researched recipes, I realized that it probably wasn’t the pepper flavor that turned me off [literally Pfeffernusse means "pepper nut"], but it was the anise–licorice. My most dreaded flavor ever!

If licorice is your thing, feel free to stir in a teaspoon or so–I won’t tell! Ben would have been thrilled to have that flavor party with the gingerbread-y spices too, but we didn’t have any at home [I wonder why, licorice-hater that I am] and we were too lazy unwilling to let that scent/taste in my kitchen to run to the store to get some. So, this Pfeffernusse must sadly go without–but you don’t have to be sad like the Pfeffernusse because these cookies are made up of pretty simple, classic ingredients that I bet you have in your pantry right at this very moment. Enjoy! One more cookie recipe to come tomorrow!

P.S.  My apologies for the photo repeat… the light is not my friend this time of year!

Pfeffernusse Cookies [from Comfortably Domestic]
printable version

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon cardamom [I substituted allspice]
  • 1/4 teaspoon freshly ground pepper [white is preferred, but black works too]
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • powdered sugar

Directions:

In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, cardamom, and pepper. Meanwhile, in the bowl of a stand mixer, cream together butter and sugar. Add molasses and beat well, then add egg and do the same. Next, fold in flour mixture gradually and beat until just combined. Remove bowl from mixer and cover, placing in the refrigerator to chill for at least 2-3 hours [or up to one week].

When ready to bake, preheat oven to 350 degrees. Prepare baking sheets by lining with parchment paper or a silpat. Roll dough into one inch balls and place about 1-2 inches apart, spacing evenly.

Bake for 12-14 minutes or until lightly browned. Cool on baking sheets for 2 minutes [cookies will continue to cook a little, and will become harder as they cool, so don't bake too long]. Remove to wire rack and immediately roll in powdered sugar. If you like a lot of powdered sugar, roll again after cookies have cooled completely. Store in an airtight container.

Time: 4 hours.

Yield: 5 dozen.

Notes: Original recipe advises that cookies can be frozen, just roll in powdered sugar again after they are thawed.

Cookie Days #1: Chocolate Covered Cherry Cookies

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Yesterday I referenced some cookies that were getting in the way of real meals around my house. I’d like to take the rest of this week to tell you all about them! How does that sound? Well, if it doesn’t sound good, then click away because that is the plan, Stan.

So, anyways. Cookies.

About a month ago, right before Thanksgiving, I received a holiday mailer from Sam’s Club. We’re members, so it wasn’t too big of a surprise. I normally toss that sort of thing, but for some reason decided to flip through the ads just to see what kind of goodies they were trying to sell me today. I mean, I already buy my carrots in 5 pound bags and can get enough oats to last a year [for real]. But lo and behold, from the pages of a Sam’s Club advertisement, a recipe caught my eye. A cookie recipe, to be exact, one that would have been the bane of my third grade school Christmas gift exchange: Chocolate Covered Cherry Cookies.

See, as a third grader, I hated those little fake-sweet things with a passion, and arrived home in tears right before Christmas break because my Secret Santa got me a fancy box of them tied with a bow. This was devastating to the girl who only wanted a troll or a Barbie or whatever was in in third grade. Devastating, I say. Just ask my mom.

Now, many moons later, I can’t say that I adore chocolate covered cherries… but as I saw that recipe, memories of third grade abounding, I knew I just had to try them. The icing on the cake [or perhaps, the cherry on top?] was that the recipe submitter was none other than one Sarah Y. Before I got married, I was Sarah Y. Now I am Sarah K., but as a tribute to my third grade and maiden self, these Chocolate Covered Cherry Cookies earned themselves a spot on my Christmas cookie plate. On their own merit, they have earned themselves a tasty award thanks to the abundance of soft, luscious chocolate coupled with the sweet satisfaction of a maraschino cherry. They are delicious, and just a smidgen different from your average Christmas cookie, so I hope you give them a try and come back the rest of this week for more cookie magic.

Chocolate Covered Cherry Cookies [from Sarah Y. via Sam's Club, also online at BHG]
printable version

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 10-ounce jar undrained maraschino cherries
  • 6 ounces dark or semisweet chocolate pieces
  • 1/2 cup sweetened condensed milk

Directions:

Preheat the oven to 350 degrees.

First, in a small bowl, mix together flour, cocoa powder, baking soda, and baking powder. Set aside. Then, beat together butter and sugar until creamy. Add egg and vanilla, mixing well, then fold in dry ingredients.

Next, drain cherries, reserving juice. Shape dough into one inch balls and press down in the center of each ball with thumb, placing balls on baking sheets about 2 inches apart. Place a cherry in each indentation.

Lastly, heat chocolate and sweetened condensed milk in a small saucepan, stirring constantly until chocolate has melted. Remove from heat and stir in 4 tablespoons reserved cherry juice.

Working quickly, spread about 1 teaspoon frosting over top each cherry. Bake for 10 minutes then cool completely before storing in an airtight container.

Time: 45 minutes.

Yield: about 36.

Notes: The original recipe claimed a yield of 48, but even if I had gotten that, my jar of cherries only contained 30 so I had to replace a few with dried cranberries instead… just as a fair warning!

Recipe Repeat: Pillow Cookies

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From the outside, Bakerella‘s Pillow Cookies look like your average chocolate chip cookies.

But one bite reveals something really special. In each soft, sweet, chocolatey bite you get a taste of both…

Cookies? Brownies? Both in one delicious package? Sign me up please! I was recently reminded of this tasty treat when I had signed up to bring snacks to our small group and a guy in the group requested Pillow Cookies. I previously had only made these once, so I was thrilled to have a chance to make these again.

They were even better than I remembered–the only change I made to the original was to make them half the size, so as to increase the yield and feed more hungry folks! The first time I made them I could only eat half at a time anyway because they were so rich. Anyways, no matter what size you make ‘em, you won’t regret it, because these extraordinary and over the top cookies look impressive and taste even better. Plus, you don’t have to tell anyone how easy they are to make!

What has been the most over the top dessert you’ve made lately?

Lemon Crinkle Cookies

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In my mind, the epitome of summer is a tall, refreshing glass of lemonade. There’s just something about that sweet/tart taste that never lets you down. It’s so constant, so familiar, so good. If I could, I’d stay home all day long and squeeze lemon after lemon for neverending glasses of joy.

But I can’t, sadly enough.

So I make these:

When I saw this recipe on Jenna’s blog [and this is the Jenna of PB/chocolate treat fame, mind you], I knew they had to be good. And oh, they are.

They’re tangy, fresh, and sweet, reminiscent of my summertime beverage of choice, albeit with much less work [because powdered mixes just don't cut it in my book]. These cookies are light enough for even the hottest summer day, which in this 114 degree [via the heat index] heat wave, is of utmost importance. Plus… they’re just so darn cute, with their crinkly tops that form as the cookies cool on the hot baking sheet and their crispy yet soft centers.

I just can’t get over how good these are, and how much joy they add to my life. My existence. My destiny…

Okay, maybe that’s getting a little too carried away but the point is clear:

These cookies are the center of my adulation, and I bet if you make them right now, they’ll be the center of yours too.

Just you wait. :)

Lemon Crinkle Cookies [from Jenna's Everything Blog]
printable version

Ingredients:

  • 1/2 cup butter, at room temperature
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1-3 teaspoons lemon zest [use 3 teaspoons for some punch, like I did]
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/3 cup powdered sugar

Directions:

Preheat oven to 350 degrees and grease two baking sheets.

Next, in a stand mixer, cream together butter and sugar until fluffy. Add in vanilla, egg, lemon juice, and lemon zest and whip until completely mixed, scraping the bowl in the process.

Then, stir together all dry ingredients [minus the powdered sugar] and fold into the wet ingredients.

Shape the dough into rounded teaspoon-size balls and roll in powdered sugar to coat.

Bake for 7-9 minutes [dark baking sheets] or 9-11 minutes [lighter baking sheets] or until cookie tops are matte in color [not shiny/glossy] and bottoms are just golden. Allow to cool for about 3-4 minutes on the baking sheet before placing on cooling rack.