Archive for Cookies

Soft and Chewy Gingerbread Cookies

Gingerbread cookies are so much fun to make — and eat!  My daughter even says they “taste like Thanksgiving and Christmas.” 😉

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These aren’t the kind of cookies that you bake and form into shapes suitable for ornaments or making gingerbread houses.

In fact, this dough cannot be rolled out like traditional gingerbread.  Rather, the dough is soft and moist (and actually requires chilling in order to handle it better), and the cookies bake up super fluffy, soft, and chewy.

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Funny story here…

I brought a couple dozen cookies to work and offered them to my coworkers. They all smiled politely when I said they were gingerbread cookies, but then politely declined to eat any. The SECOND I told them they were SOFT and CHEWY, not the hockey-puck-rock-hard-gingersnap cookies, they ate them like they hadn’t eaten in days! 😀

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So, let’s get to it, shall we?

Start by placing the flour into a medium sized mixing bowl.

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Now for the heart and soul of these incredible gingerbread cookies.  You’ll need baking soda, cinnamon, ground cloves, nutmeg, salt and ginger.  Even before the cookies bake, the aroma of these spices make you think of fall and Thanksgiving, and all that comes with holiday baking.

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Mix the spices with the flour.  I use a whisk to really mix it all together.  You don’t want any of the seasonings to clump together when you mix it with the wet ingredients.  Set this flour mixture aside for now.

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Place the softened butter in a large mixing bowl.  I use a stand mixer because this makes a lot of cookie dough, but you can use a hand mixer as well.

As mentioned above, this makes a large batch of cookie dough, but don’t worry.  These cookies are so good, you’ll be glad you made a lot of them. 🙂

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Beat the butter until creamy.

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Add the brown sugar to the mixing bowl.

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Mix until light and fluffy.

This is a great mixture to spread over hot dinner rolls, by the way.  Just add a teaspoon of ground cinnamon and voila! Sweet Cinnamon Butter!

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Now I want to make some dinner rolls, but I digress.

Anyhoo…back to the cookies.

Add the molasses, eggs and vanilla extract to the mixing bowl.

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Mix on low speed for a minute or so, or until you get a nice creamy consistency like what’s pictured below.  Scrape down the sides of the bowl if you need to then mix again.

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Add the flour mixture, one cup at a time, mixing on low speed just until the flour mixture is incorporated into the wet batter.

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Continue mixing in the dry ingredients, a cup at a time, until a dough forms.  Stop mixing when you no longer see clumps of dry ingredients.  Do not over mix the dough.

Because this is a really wet dough, you need to chill it for several hours before making dough balls.  I usually prepare the dough while dinner is cooking, then I pop the mixing bowl into the freezer while we eat dinner.  After dinner, I take the dough out of the freezer and bake the cookies.

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Now that your dough chilled sufficiently enough to handle, scoop out small amounts (about 1 1/2 to 2 tablespoons) and form into balls.  I use a small cookie scoop to do this — I have a bit of OCD; I like all of my cookies to be the same size. 😉

Roll the balls of dough in a bowl of granulated sugar.  Ensure the entire ball is well-coated with sugar.

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Place each ball of dough onto a baking pan.  If you have regular baking pans, make sure to line the pan with parchment paper first.  I use stoneware pans; there is no need to line them with parchment paper.

Place the balls about 1 1/2 to 2 inches apart.  These cookies will spread, but they won’t spread too much.

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Bake the cookies for 10 minutes.  Let the cookies cool on the pan for a couple of minutes then remove them to a wire rack to finish cooling completely.

See how nicely they puff up?  As the cookies cool, they will settle just a little bit, but they will still be a bit puffy, and they will most definitely be soft and chewy.

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Place any uneaten cookies in an airtight container.  They will stay soft and chewy for several days (if they last that long). 🙂

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Here’s my complete recipe.  I think you’ll really like this one.  ENJOY!

 

Soft and Chewy Gingerbread Cookies
 
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SOFT & CHEWY gingerbread cookies that make you think of Thanksgiving and the holidays, all year round. These are NOT at all like the typical rock-hard gingersnap cookies.
Author:
Recipe type: Cookies
Cuisine: American
Ingredients
  • 6 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1½ tablespoons ground ginger
  • 1½ cups (or 3 sticks) unsalted butter, softened
  • 1½ cups dark brown sugar
  • ⅔ cup dark molasses
  • 2 large eggs
  • 2 tablespoons vanilla extract
  • ¾ cup white, granulated sugar (for coating the cookie dough balls)
Instructions
  1. In a medium sized bowl, place the flour, baking soda, cinnamon, cloves, nutmeg, salt, and ginger. Whisk to combine all the dry ingredients then set aside.
  2. Place the butter in a large mixing bowl. Using a stand or handheld mixer, beat the butter until creamy.
  3. Add the brown sugar to the creamed butter. Mix until fluffy.
  4. Add the molasses, eggs and vanilla extract to the butter-sugar mixture. Mix until well incorporated. Scrape down the sides if required and mix again.
  5. Mix the dry ingredients, one cup at a time, with the butter mixture. Stop mixing once the last bit of the dry ingredients are mixed into the dough (do not over mix).
  6. Cover the mixing bowl with plastic wrap and refrigerate the dough for 2-3 hours. (I placed my bowl in the freezer for 30 minutes to speed things up.)
  7. Scoop out some chilled dough and roll into a ball. I use a small cookie scoop that holds 1½ tablespoons.
  8. Roll each ball of dough in the granulated sugar, coating the entire ball. Place the coated balls onto a parchment paper lined baking sheet (if you use a stoneware pan you don't need to line it), about 1½ inches apart. These cookies will spread only a little, so you don't need to space them too far apart.
  9. Bake in a preheated 350 degree oven for 10 minutes. Let the cookies cool on the pan for a couple of minutes then remove to a wire rack to finish cooling.
These cookies are soft and chewy, and will stay soft for several days (if they last that long!) when stored in an airtight container. This recipe makes about 6 dozen small cookies.

 

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Chewy Double Chocolate Chip Cookies

Who doesn’t love a good chocolate cookie?  Not only are these scrumptious cookies made with good quality cocoa powder, it’s doubly delicious with the addition of chunks of good quality bittersweet chocolate.  You can use semi-sweet chocolate chunks instead of bittersweet, but bittersweet chocolate gives you a very intense chocolate flavor that can’t be beat. cookies1
These delicious cookies are crispy on the outside and chewy on the inside. cookies2

Enjoy them with a tall glass of cold milk.  My kids sure did! 🙂

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Give my recipe a try.  I think you’ll like it. 🙂

Chewy Double Chocolate Chip Cookies
 
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Author:
Ingredients
  • ⅓ cup granulated sugar (for dough)
  • ½ cup granulated sugar (for coating the cookie)
  • 1½ cups unbleached all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup dark corn syrup
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1½ sticks unsalted butter
  • ⅓ cup packed light brown sugar
  • 4 ounces bittersweet chocolate pieces (may substitute with semi-sweet chocolate)
Instructions
  1. Pre-heat oven to 375 degrees. Line 3 baking sheets with parchment paper. Place ½ cup sugar in a shallow dish.
  2. In a mixing bowl, cream together the remaining ⅓ cup granulated sugar, brown sugar, and butter.
  3. Mix together the egg white, corn syrup, and vanilla extract. Add to the butter-sugar mixture.
  4. In a separate bowl, mix together the flour, salt, baking soda, and cocoa powder. Add to the butter-sugar mixture.
  5. Scrape down the sides of the bowl then slowly mix in the chocolate pieces.
  6. Using a small cookie scoop (one that holds about 1 tablespoon of dough), drop scoops into the dish containing the ½ cup sugar to be used for coating. Roll the cookie dough in the sugar until it's entirely coated in sugar. Place balls of sugar-coated dough 2 inches apart on prepared baking sheet.
  7. Bake for 10-11 minutes (do not bake any longer!). Remove from oven and allow cookies to cool on the baking sheet for 5 minutes then remove them to a wire rack to cool to room temperature.
Enjoy!

 

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Crispy Chocolate Chip Cookies

My entire family loves, loves, loves cookies!  Soft, chewy, crispy, crumbly, chocolate, butter, coconut, sugar, stuffed, double-stuffed, you name it, we’ll probably love it.

One of our favorites are a crispy cookie from Guam called Chamorro Chip Cookies.  They are crispy bite-sized cookies that are perfectly sweet and chocolaty.  I still remember requesting bags of cookies be sent to me in care packages.  I was absolutely over the moon one trip home when the airline served small packages of the delicious morsels in lieu of peanuts! 🙂

Well, gone are the days of free snacks on the airlines, but you don’t have to wait until you get to Guam or for someone to send you a care package to enjoy these delicious, sweet and crispy cookies. It takes just a few ingredients to mix up a batch, ingredients you’re likely to have on hand already.

My complete recipe is at the bottom of this post.  Give my recipe a try. I’m sure you’ll like it. 🙂

Crispy Chocolate Chip Cookies

~ My version of the beloved “Chamorro Chip Cookie”

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These are all of the ingredients you need.  You probably have all of these on hand already.  As I mentioned above, my family loves cookies and baked goods, so I make sure I always have flour, sugar, butter, eggs, baking soda (and powder), salt, vanilla extract and chocolate chips in my pantry.

I made a double batch of cookies, which is why you see two bags of chocolate chips.  Otherwise, one batch uses only one bag of mini chocolate chip morsels.

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Mix the flour, salt and baking soda together.

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Place the butter and suar in a medium sized mixing bowl.

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Use a hand-held mixer to cream the butter and sugar together.

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Add the eggs and vanilla extract to the mixing bowl.

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Mix until creamy.

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Add one third of the flour mixture to the bowl.  Mix for a minute or until the dry ingredients are well-incorporated with the butter mixture.

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Add another third of the flour mixture; mix another minute then add the remaining flour mixture.  Mix until all of the flour is well-incorporated and a thick, creamy cookie dough forms.

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Add the entire bag of mini chocolate chips to the bowl.

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Use a spatula to fold the chocolate chips into the cookie dough.

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Place 1 tablespoon of cookie dough about 2 inches apart on a baking sheet.  I use a small cookie scoop to get nicely rounded scoops of dough.  These cookies will spread while baking so make sure you don’t place them too close together.

I used a Pampered Chef large round stoneware pan in the photo below.  I fit about 18 balls of dough on this pan — don’t try to fit much more than that on this size pan or your cookies will spread and touch during baking (my daughter calls those “butt cookies” when they spread and touch during baking).

I also used the rectangular stoneware pan (also Pampered Chef), fitting 20 balls of dough on it.

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Bake the cookies in a pre-heated 400-degree oven for 12 minutes.  The cookies will be slightly brown around the edges.

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Leave the cookies on the baking sheet for 5 minutes then place on a cooling rack to finish cooling.

Serve with a tall glass of milk and ENJOY!

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Crispy Chocolate Chip Cookies
 
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A crisp cookie loaded with mini chocolate chip morsels, reminiscent of one of Guam's favorite cookies, the "Chamorro Chip Cookie"
Author:
Recipe type: Dessert
Ingredients
  • 2⅔ cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 sticks unsalted butter, softened
  • 1½ cups white granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 bag (12-oz.) miniature semisweet chocolate chips
Instructions
  1. Preheat your oven to 400 degrees.
  2. Place the flour, salt, and baking soda in a medium bowl; mix together.
  3. Place the butter and sugar in a medium-sized mixing bowl. Use a handheld mixer to mix together until creamy.
  4. Mix in the the eggs and vanilla extract.
  5. Add the flour mixture to the butter mixture, one third at a time, mixing until you get a thick creamy dough.
  6. Fold in the chocolate chips.
  7. Scoop tablespoonfuls of dough onto the baking sheet, spacing them about 2-inches apart.
  8. Bake for 12 minutes or until the cookies are light brown around the edges.
  9. Leave the cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
ENJOY!
This makes about 7½ dozen cookies about the size of a Chips Ahoy cookie.

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Chocolate Chip, Walnut, Oatmeal Cookies

These have got to be the best cookies…EVER. Soft, chewy, and full of chocolaty goodness, it’s like Heaven in your mouth when you bite into this cookie.

This recipe is actually something I’ve seen circulating the internet for years. You may have heard of it — it’s called the Nieman Marcus $250 Cookie Recipe.

According to urban legend, someone bought a cookie at a Nieman Marcus store. He (or it could have been a “she”) liked the cookie so much that he asked the cafe clerk for the recipe. The clerk replied that the customer could have the recipe, but he had to purchase it. The customer agreed to pay for the recipe, only he did not look too closely at his receipt when he paid for it. Later, the customer realized that he paid $250 for the recipe. From that day on, the customer vowed to share the recipe with everyone so that his $250 purchase would be worth it.

I don’t know how true that story is, but whomever the real author of this cookie recipe is, I want to say a huge THANK YOU for creating and sharing a treasure!

Here’s the recipe. It’s a bit of a process, but it’s well worth it, I guarantee. You can easily halve this recipe. I make it as-is and give some to friends and neighbors. We make rather large cookies, and we’re still able to get about 5 dozen cookies out of this recipe.

Give it a try. I know you’ll love it as much as my family and I do. 🙂

The $250 Cookie Recipe

Ingredients:

  • 5 cups oatmeal
  • 1 (8-oz.) Hershey bar
  • 4 sticks (or 2 cups) unsalted butter, softened
  • 2 cups packed brown sugar
  • 2 cups white sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups chopped nuts (I like walnuts)
  • 24 ounces semi-sweet chocolate chips

Directions:

1. Measure out the oatmeal then place in a blender or food processor. Grind the oatmeal until you get a fine flour-like consistency. Set it aside.

2. In a large mixing bowl, cream together the butter, brown sugar and white sugar.

3. Mix in the eggs and vanilla to the butter-sugar mixture.

4. Add half of the gound oatmeal, half of the flour, the baking soda, baking powder, and salt to the egg-butter mixture. Mix on low speed just until combined. Add the rest of the oatmeal and flour; mix to combine.

5. Mix in the nuts and chocolate chips. You can omit the nuts if you don’t like nuts in your cookies.

6. Form balls of dough (about two tablespoons of cookie dough per ball); place the balls of dough roughly 2 inches apart on a cookie sheet.

7. Bake for 10 minutes at 375 degrees. Let the cookies sit on the cookie sheet for about 5 minutes after you take them out of the oven, then remove the cookies to a wire rack to cool.

8. Serve with a tall glass of milk and ENJOY!

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Fruit Pizza with a Sugar Cookie Crust

One of my favorite desserts is a fruit pizza.  My recipe uses a soft sugar cookie crust with a creamy vanilla filling.  Top this delectable dessert with your favorite fruit and voila! ~ you’ll have a dessert that will keep you coming back for more!

Give my recipe a try.  I know you’ll love it! 🙂

Fruit Pizza with a Sugar Cookie Crust

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Ingredients:

Cookie Crust:

Note: This dough makes enough for two pizzas, OR one pizza and a dozen sugar cookies, OR you can make two dozen sugar cookies.

  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups white, granulated sugar
  • 2 ounces cream cheese
  • 6 tablespoons butter
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
Filling:

*Note: double the following ingredients for the filling if you are making two pizzas

  • 8 ounces cream cheese
  • 1 cup white, granulated sugar
  • 1 large box instant vanilla pudding mix
  • 1 cup milk
  • 1 teaspoon vanilla extract
Topping:
  • Any fruit of your choosing, sliced.
  • For this particular pizza (see the photo), I used:
  • 1 can strawberry pie filling (use only the strawberries, not the thick sauce)
  • 2 cans mandarin slices, drained
  • 1 container fresh blueberries
  • 1 container fresh blackberries
Other items needed:
  • Parchment paper, cut to fit the size of your pizza or baking pan (go to Tips & Things for my instructions on how to cut parchment paper to fit your round baking pan)

Directions:

Make the crust:

In a small bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.

Place the sugar in a large mixing bowl. Break the cream cheese into small pieces then add to the mixing bowl.

Melt the butter; pour into the mixing bowl while still hot. Using a whisk, mix the sugar, cream cheese and butter together until somewhat creamy (the hot butter will melt the cream cheese this is what you want to happen).

Next, add the oil; continue whisking until the mixture is nice and creamy.

Add in the egg, milk, and vanilla extract. Whisk until all ingredients are thoroughly combined and the mixture is smooth and creamy.

Using a spatula or large mixing spoon, fold in the dry ingredients. Stir only to the point where you don’t see any large clumps of the flour mixture.

Line your pizza pan with parchment paper. Using either your fingers or a rolling pin, press the dough onto the parchment paper lined pan, stopping when the dough is about 1 1/2 inches from the edge of the pan. Bake at 350 degrees for 15 minutes or until the crust starts to become very lightly browned. Set the crust aside to cool then top with the filling then fruit.

Make the filling:

In a small mixing bowl, use a hand mixer to beat the cream cheese and sugar together until creamy. Mix in the box of instant vanilla pudding mix. Slowly mix in the milk and vanilla extract. Mix on medium speed until there are no lumps from either the cream cheese or pudding mix. Set aside.

Top the pizza:

Spread the filling on top of the cooled cookie crust. Top with your desired fruit slices. Serve chilled or at room temperature.

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NOTE: DIRECTIONS FOR SUGAR COOKIES:

Make small balls (about the size of a ping pong ball) with the dough. Place onto a parchment paper lined baking sheet about 2 inches apart. Using a small spatula, slightly flatten the balls of dough (don’t flatten too much; the dough will expand during baking). Sprinkle different colored sugar sprinkles on top. Bake at 350 degrees for 13 minutes or until the edges of the cookies start to brown lightly. After baking, leave the cookies on the baking sheet for 5 minutes then remove to a cooking rack to finish cooling.

Sugar Cookies 2

Enjoy!

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