Snickerdoodle Cookies

An indecent love of cinnamon-sugar will one day be my downfall, but not today. Today I shall be making mini snickerdoodle cookies as a decoration/accompaniment to a lovely set of snickerdoodle cupcakes. All for the preparation of Thanksgiving. The one time of the year where I can’t say no to an array of decadent desserts.

Here are the ingredients needed for this recipe:

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  • 1 cup unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt

Cinnamon-Sugar

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  • 1/4 cup sugar
  • 1 tsp. ground cinnamon (you may add more cinnamon depending on your taste)

Step 1: Preheat the oven to 375°F and line 2 baking trays with parchment paper; set aside.

Step 2: In a large bowl, cream the butter for 1 minute until smooth.

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Step 3: Add the sugar and beat until light in color and fluffy in texture.

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Step 4: Add in the egg and vanilla and beat until combined; set aside.

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Step 5: In a medium bowl, sift together the flour, cream of tartar, baking soda, cinnamon, and salt.

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Step 6: Slowly ass the dry ingredients in 3 parts into the butter mixture. (Side Note: the dough will become thick and may require being stirred by hand.)

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Step 7: Scoop out 2 tsp. of cookie dough and roll into a ball-shape.

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Step 8: Roll dough into the cinnamon-sugar mixture and then place onto the prepared baking sheets.

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Step 9: Bake for 7 minutes

Step 10: Lightly press the cookies with the back of a spoon as soon as they come out of the oven.

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Step 11: Allow to cool on baking sheets for 10 minutes and then transfer onto a wire rack. (I was able to get 57 cookies out of this batch)

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Christmas Gifts Galore

What to do, what to do? Being on a tight budget and having a short amount of time to buy things. So many people to gift and so many choices. Every year I generally just get gift cards and such. But last year I made cookies. Although they were pretty plain-looking they were a hit. This year I will be more adventurous and make a multitude of cookies and treats.

While scouring the internet I found many recipes and photos of cookies and baked goods that would do well as gifts. I figured I could make some of my cookies in a smaller form and give that out.

So this year I have figured out that I will be making 3 different treats, never-mind I meant 4 different treats and place them in a party bag to give out as a gift.

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  • Chocolate Dipped Rice Krispy Treats

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  • Orange Cream Drop Cookies’

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This should only take the day to make all the treats. I generally like to bake in the morning so that I can allow the baked goods to cool off completely by the time I finish cleaning. Now this year I have a dog to take care of so the baking process took a bit longer to finish off than I had anticipated. But in the end they turned out really easy and budget friendly to make for the Christmas holidays.

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Cookie Issues

As I repeatedly make cookies there were many mishaps over the years and it took some time to figure out a way to solve the problems. I found simple guide of the perfect cookie just a few weeks ago.

Here are a few helpful ways to make the perfect cookie.

Cookie-baking blunders making you feel crumby? Learn about 11 common conundrums, their likely causes and how to achieve the perfect batch of cookies every time.

Problem: My Cookies Are Too Tough

Why?

  • Overworked the dough (especially likely with cutouts).
  • Added too much flour.
  • Used flour with too high of a protein content (e.g. bread flour).
  • Didn’t use enough fat or sugar in the dough.
Fix It

  • Use a light touch; work with dough as little as possible once flour is added to avoid having the dough stiffen up as it is worked.
  • Spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister. Scooping compacts the flour, which means you end up with too much.
  • Try substituting pastry flour for the all-purpose flour. Pastry flour has less protein, so it develops less gluten when worked.
  • Start by adding ¼ cup extra sugar or butter to the dough. Sugar and fat are the ingredients that make a cookie tender.

Problem: My Cookies Are Hard and Dry

Why?

  • Added too much flour.
  • Stored cookies improperly.
  • Overbaked the cookies.
  • Needed more fat or sugar.
Fix It

  • Spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister. Scooping compacts the flour, which means you end up with too much.
  • Store cookies in an airtight container; freeze them for long-term storage.
  • Check oven temperature accuracy or bake a few minutes less.
  • Start by adding ¼ cup extra sugar or butter to the dough. Sugar and fat are the ingredients that make a cookie tender.

Problem: My Cookies Are Too Pale

Why?

  • Used an insulated cookie sheet.
  • Baked at low oven temperature.
  • Underbaked the cookies.
  • Needed more sugar.
Fix it

  • Use a heavy dull-aluminum cookie sheet. It allows heat to melt the sugar and brown the cookie.
  • Increase temperature by 25 degrees. Extra heat helps cookies brown.
  • Bake a couple of minutes longer.
  • Start by adding ¼ cup extra sugar to the dough. Sugar is a key ingredient for browning cookies.

Problem: My Cookies Are Too Crusty

Why?

  • Added too much sugar.
  • Overbaked the cookies.
  • Used a dark cookie sheet.
Fix it

  • Cut back sugar by ¼ cup or use brown sugar (which has more moisture) as a substitute.
  • Check oven temperature accuracy, bake a few minutes less, or reduce temperature by 25 degrees.
  • Use a heavy dull-aluminum pan.

Problem: My Cookies/Bars Are Too Gummy

Why?

  • Added too much liquid/moisture.
  • Underbaked the cookies/bars.
  • Used too small a pan.
Fix it

  • Decrease egg amount (use yolk instead of whole egg or use 1 less egg) or add some flour.
  • Bake a couple of minutes longer. Cookies are done when the edges are firm. Bar cookies typically are done when a toothpick inserted in to the center of the pan comes out clean.
  • Make sure you’re using the pan size called for in the recipe. A smaller pan will make the batter too thick for the designated baking time.

Problem: My Cookies Are Too Dark

Why?

  • Used a dark pan.
  • Added too much sugar.
  • Overbaked the cookies
Fix it

  • Use a heavy dull-aluminum pan.
  • Cut back by about ¼ cup sugar to prevent overbrowning.
  • Check oven temperature accuracy, bake a few minutes less, or reduce temperature by 25 degrees.

Problem: My Cookies/Bars Are Too Crumbly

Why?

  • Added too much flour.
  • Dough needs more fat.
  • Didn’t let cookies cool long enough.
Fix it

  • Cut back by ¼ cup flour to start.
  • Spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister. Scooping compacts the flour, which means you end up with too much.
  • Add 2 to 4 tablespoons more fat to the dough. Fat makes cookies tender.
  • Be patient and let bars cool completely before cutting, or cool cookies a couple of minutes longer.

Problem: My Cookies Are Too Flat

Why?

  • Added too much fat or sugar.
  • Used all butter.
  • Baked at a low oven temperature.
  • Used room temperature/soft dough
  • Used a warm pan.
Fix it

  • Use half butter and half shortening, or reduce sugar amount. Butter and sugar make cookies spread.
  • Check oven temperature accuracy, bake a few minutes more, or increase temperature by 25 degrees.
  • Chill dough before using.
  • Place dough on cooled, clean pans to prevent early spread of cookies.

Problem: My Cookies Brown Unevenly

Why?

  • Made cookies with
    random, inconsistent
    sizes or thicknesses.
  • Baked cookies in an oven with inaccurate oven temperatures.
Fix it

  • Use a cookie scoop to help make sure all cookies are the same size. Make sure cut-out cookies are the same thickness.
  • Check oven temperature accuracy with an oven thermometer.

Problem: My Cookies Always Burn

Why?

  • Overbaked the cookies.
  • Used a dark pan.
  • Added too much sugar.
Fix it

  • Check oven temperature accuracy, bake a few minutes less, or reduce temperature by 25 degrees.
  • Use a heavy dull-aluminum pan.
  • Reduce sugar amount to prevent overbrowning.

Problem: My Cookies Are Stuck to the Pan

Why?

  • Forgot to grease/line
    the cookie sheet or pan.
  • The cookies are delicate and contain a lot of sugar.
Fix It

  • Lightly grease cookie sheet or line with parchment paper.
  • Line pans for bars with lightly greased or non-stick aluminum foil.

Problem: My Cookies Are Too Stiff

Why?

  • Added too much flour.
  • Baked dough immediately after it had removed from the refrigerator/freezer.
Fix It

  • Cut back by ¼ cup flour to start.
  • Spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister. Scooping compacts the flour, which means you end up with too much.
  • Bring the dough to room temperature before baking.

Chocolate Chip Cookie Bars

Making my chewy chocolate chip cookies is pretty easy, but it’s a bit messy. With all the baking pans and extra spoons being used. It is annoying to have to clean it all up all the time. So I figured I could make it all into 1 baking pan.

I will be using the same ingredients as my chewy chocolate chip cookies recipe for the most part in this recipe.

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  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 Tbsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup semisweet chocolate chips

Step 1: Line and grease a 10×15 inch jelly roll pan, or a large baking sheet.

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Step 2: Follow steps 3-8 from my Chewy Chocolate Chip Cookies

Step 3: Preheat the oven to 375°F.

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Step 4: Spread cookie dough into the prepared evenly.

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Step 5: Bake for 20-25 minutes, or until golden brown.

Step 6: Cool in the pan on a wire rack.

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Step 7: Cut into bars when cooled.

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Iced Chocolate Chip Pumpkin Cookies

I wanted to use the leftover pumpkin puree into something easy and cookies were the answer to my problem. These soft, almost cake-like in texture, moist, and sweet are simple to make and will do well without being stored in an air-tight container. Instead store them on the counter with some plastic wrap on them and they will be fine because of the high moisture content in them.

Here are the ingredients needed for this recipe:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup semi-sweet chocolate chips

Glaze

  • 2 cups confectioners’ sugar, sifted
  • 1/4 cup milk (more or less)
  • 1 Tbsp. unsalted butter, melted
  • 1 tsp. vanilla extract

Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

Step 3: In a large bowl, beat together the butter and sugar until creamy.

Step 4: Add the pumpkin puree, egg, and vanilla extract; beat until creamy.

Step 5: Beat in the dry ingredients until just blended. (Don’t over beat)

Step 6: Fold in the chocolate chips.

Step 7: Spoon out tablespoon sized dough balls spaced 1-inch apart.

Step 8: Bake for 15-20 minutes.

Step 9: Place baking sheet onto a wire rack and cool for 3 minutes.

Step 10: Remove cookies off of the baking sheet an on to a wire rack to cool completely. (Save the parchment sheet)

Step 11: Meanwhile, in a small bowl, combine the ingredients for the glaze, while adding 1 tablespoon of milk at a time until it’s the right consistency.

Step 12: Place the parchment sheet beneath the wire racks.

Step 13: Drizzle the glaze over the top of the cookies.

Step 14: Store on the counter.

Airy Butter Cookies

Lazing about in the house I figured I could make some butter cookies. Always wanted to, but never really bothered to do so. So today I will be making some butter cookies. These butter cookies are light and airy without the heavy amounts of sugar in it. A perfect cookie for a lazy afternoon.

Here are the ingredients needed for this recipe:

  • 3/4 cup + 2 Tbsp. cake flour
  • 1/2 cup + 1 Tbsp. butter, room temperature
  • 2 Tbsp. + 1 tsp. sugar
  • 1/4 cup confectioner’s sugar
  • 1 large egg, lightly whisked
  • 1/2 tsp. vanilla extract (or lemon extract)

Step 1: Preheat oven to 375°F.

Step 2: Cream butter with an electric mixer over medium speed until smooth.

Step 3: Add the sugar and confectioner’s sugar, continue to cream until fluffy. (When the sugar has dissolved into the batter.)

Step 4: Add 1/2 of the whisked egg into the butter mixture at a time, stir, and combine well between adding egg each time, the volume increases and color lightens.

Step 5: Stir in vanilla extract and combine well.

Step 6: Sift flour into the egg mixture.

Step 7: Use a spatula to combine all ingredients. Don’t over stir, just incorporate the flour into the mixture.

Step 8: Transfer the batter into an icing bag with a star tip.

Step 9: Refrigerate batter for 30 minutes-1 hour. (I forgot to chill beforehand)

Step 10: Pipe the batter on a lined baking tray with parchment paper, in 1-inch circles, that’s about 1 tablespoon each of batter, evenly spaced 1-inch apart.

Step 11: Bake in the preheated oven for 8-10 minutes, or until golden brown. (Keep close watch on the last 2 minutes, will brown quickly.) *First picture is at 12 minutes and second picture is at 9 minutes.

Step 12: Let cool on a wire rack completely.

Step 13: Store in an air-tight container.

Notes:
*When the color turns to the point a bit lighter than you prefer, then you can remove the cookies from oven. The cookies will get a bit darker after a while.

Cracked Sugar Cookies

As a last minute dish to make when meeting a few friends I really couldn’t think of anything to make. At the time I didn’t have my usual ingredients to make certain cakes or cookies. So I improvised by making sugar cookies.

Here are the ingredients needed for this recipe:

  • 1 1/4 cups sugar
  • 1 cup unsalted butter (or salted and in which case you can opt out of the salt in the recipe)
  • 3 egg yolks
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 2 1/2 cups all-purpose flour (I used 1/2 cup of bread flour and 2 cups of all-purpose)
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. salt

Step 1: Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

Step 2: In a large bowl, cream together the sugar and butter until light and fluffy.

Step 3: Beat in the egg yolks and vanilla extract.

Step 4: Sift in the flour, baking soda, cream of tartar, and salt; stir to combine.

Step 5: Scoop out 2 Tbsp. of dough and form into a ball.

Step 6: Place dough balls 2 inches apart on baking sheet. (Do not flatten, will spread out while baking)

Step 7: Bake for 14-15 minutes, or until the tops are cracked and are just turning color.

Chewy Chocolate Chip Cookies

I wanted to make a really soft cookie with leftover chocolate chips and butter in the refrigerator. So chocolate chip cookies came to mind.

Here are the ingredients needed for this recipe:

  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 Tbsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup semisweet chocolate chips

Step 1: Preheat the oven to 325°F.

Step 2: Line baking sheets with parchment paper.

Step 3: Sift together the flour, baking soda and salt; set aside.

Step 4: In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Step 5: Beat in the vanilla, egg, and egg yolk until light and creamy.

Step 6: Mix in the sifted ingredients until just blended.

Step 7: Stir in the chocolate chips by hand using a wooden spoon or rubber spatula.

Step 8: Refrigerate dough for 30 minutes – 1 hour. (Optional)

Step 9: Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. (Cookies should be about 3 inches apart.)

Step 10: Bake for 20 -25 minutes in the preheated oven, or until the edges are golden brown.

Step 11: Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.

Note: If you don’t chill the dough the cookies won’t spread out as much

White Chocolate, Chocolate Cookies

Finding a unopened bag of white chocolate chips and a container of cocoa powder I decided to make some cookies.

Here are the ingredients needed for this recipe:

  • 1 cup unsalted butter
  • 1 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups unsweetened cocoa powder
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips

Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Step 2: In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. (sugar should be dissolved, may take a few minutes)

Step 3: Add the eggs one at a time, beating well with each addition and add vanilla extract with last egg.

Step 4: Sift together the cocoa, flour, salt, and baking soda.

Step 5: Gradually stir into the creamed mixture.

Step 6: Fold in white chocolate chips.

Step 7: Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Step 8: Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft.

Step 9: Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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