Cookies
If you love cookies, today's post is the perfect one for you. Check out the Perfect Black and White Cookies, the DoubleTree Signature Cookies, or any of the other yummy cookie recipes in today's post. Enjoy!
LEMON BUTTER COOKIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “These lemon butter cookies are delicious little snowballs full of vibrant lemon flavor. Fresh finely grated lemon zest and lemon juice flavor the cookies perfectly, and the powdered sugar coating makes them extra special. I add chopped walnuts to the cookies but they may be made with chopped pecans or no nuts at all.
“Bake these easy lemon butter cookies for a special occasion or family treat. They're perfect for a party or holiday. Bake them for Easter or a spring or summer event.
“The recipe is easily scaled up for a party or bake sale event. See the tips and variations for a few more ideas and tips for freezing cookies.”
Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 2 to 3 Dozen (24 servings)
To view this yummy, lemony recipe online, click here.
Ingredients
1-3/4 cups all-purpose flour (8 ounces)
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter (unsalted, softened)
2/3 cup sugar (granulated)
2 teaspoon lemon peel (finely grated)
1 large egg
3 tablespoons lemon juice (fresh)
1/2 cup walnuts (finely chopped)
1/4 cup powdered sugar
Directions
Heat the oven to 350 F.
Line a baking sheet with parchment paper or grease the pan lightly.
In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Blend thoroughly with a spoon or whisk. Set aside.
In a large mixing bowl with an electric mixer, cream the butter and granulated sugar until light and fluffy, about 4 to 5 minutes.
Beat the egg and lemon zest into the creamed mixture, and then add the lemon juice.
Gradually stir the flour mixture into the first mixture until well blended.
Fold in the chopped walnuts.
With floured hands, shape the dough into small balls and arrange on the prepared baking sheet about 2 inches apart. The cookies will spread just slightly.
Bake the lemon cookies for about 12 to 16 minutes, or until the cookies are lightly browned on the bottoms.
Remove the cookies from the baking sheet to a rack and let them cool.
Using a mesh sieve or sifter, sprinkle the cooled cookies with confectioners' sugar.
Makes about 2 to 3 dozen cookies.
Tips and Variations
If you'll be freezing the cookies, omit the powdered sugar coating. Put the cookies in containers separated with sheets of wax paper and freeze for up to 4 months. Defrost the cookies and place them on a rack. Sift powdered sugar over them.
Omit the chopped walnuts or replace them with chopped pecans or toasted coconut.
Add a teaspoon of dried ground lavender flowers to the flour mixture.
If you are using salted butter, reduce the salt slightly to a scant 1/2 teaspoon.
DOUBLETREE SIGNATURE COOKIE
This came from the DoubleTree by Hilton's newsroom. The recipe begins, "For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens." Makes 26 cookies
To view this online, go to https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm.
Ingredients
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1-1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2-1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2-2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1-3/4 cups chopped walnuts
Directions
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
STRAWBERRY MAPLE OAT COOKIES
This is from Crofter’s Organic, and was featured in the December 2018 issue of Taste For Life, which I’d picked up at one of my favorite places, Rollin’ Oats in St. Petersburg, Florida. If you’re ever in St. Pete (especially if you live nearby), check it out!
Anyway, the recipe begins, “This recipe is far from your grandma’s oatmeal cookie. These cookies are the epitome of summer - chewy oatmeal goodness bursting with juicy strawberry flavor all thanks to our strawberry premium fruit spread. Count us in. This flavor combination is one for the books and will take your cookie game to the next level. Not to mention, they’re healthier than your average cookie but shhh no one needs to know. That’s because they taste great. Give them a try and see for yourself! Yum!”
Serves 6 - 8; Prep Time: 10 minutes; Cook Time: 15 minutes.
Check them out online at https://croftersorganic.com/recipe/strawberry-maple-oat-cookies/.
Ingredients
1 cup rolled oats
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
1 teaspoon Ceylon cinnamon
1/2 teaspoon cardamom powder
1/2 cup coarsely ground walnuts
1 egg
2 tablespoons coconut oil melted and cooled
1 teaspoon vanilla extract
1/2 cup maple syrup
1 cup Crofter’s Organic Strawberry Premium Fruit Spread
Directions
In a bowl, mix the dry ingredients - flour, oats, baking powder, and salt. Add spices and walnuts. Mix all together until combined.
In a separate bowl whisk the egg, coconut oil, vanilla, and maple syrup. Mix well with a whisk until well combined.
Add the dry ingredients to the wet mixture and mix. Finally, stir in the diced strawberries. Mix gently with a spoon. Let the mixture sit for few minutes.
Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
With a scoop or spoon, scoop the dough, and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
Bake 12-15 minutes until the edges of the cookies begin to brown.
Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
PERFECT BLACK AND WHITE COOKIES
This is from Melissa Clark at The New York Times cooking e-newsletter. Melissa wrote, “Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don’t have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they’ll be good for a few days longer.”
Yield: 12 to 14 cookies; Time: 1 hour, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020254-perfect-black-and-white-cookies.
Ingredients
For the Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/3 cup sour cream or whole-milk yogurt
1/3 cup whole milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon almond extract
1/2 cup unsalted butter (1 stick), at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs, at room temperature
For the Glaze:
2-1/2 cups confectioners’ sugar
Boiling water, as needed
1-1/2 tablespoons light corn syrup
1 teaspoon vanilla extract
Pinch of fine sea salt
2-1/2 ounces unsweetened chocolate, melted and cooled
2-1/2 tablespoons unsweetened Dutch-process cocoa powder
Preparation
Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They’ll brown only on the bottoms.) Take care not to overbake, or they will dry out.
Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
While the cookies cool, make the glaze: Place the confectioners’ sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.
CHOCOLATE FUDGE COOKIES
This is from the infamous long-since-forgotten emailing list. Prep: 15 min.
This begins, “This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.”
Ingredients
1-1/2 cups unsalted butter
3 cups sugar
1/4 cup plus 2 Tbs. cocoa powder
3/4 cup milk
4 cups quick oatmeal
1 tsp. vanilla extract
2 cups walnuts, chopped
1 cup raisins (optional)
Directions
Combine butter, sugar & cocoa in heavy saucepan over medium heat. Stir until butter is melted & mixture is combined. Stir in milk. Increase heat to high & bring to boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat & stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely.
RAISIN OATMEAL COOKIES
This also comes from the infamous long-since-forgotten emailing list, though it looks like it was from a diabetic list.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
LEMON BUTTER COOKIES
This is from Diana Rattray on The Spruce Eats. Diana wrote, “These lemon butter cookies are delicious little snowballs full of vibrant lemon flavor. Fresh finely grated lemon zest and lemon juice flavor the cookies perfectly, and the powdered sugar coating makes them extra special. I add chopped walnuts to the cookies but they may be made with chopped pecans or no nuts at all.
“Bake these easy lemon butter cookies for a special occasion or family treat. They're perfect for a party or holiday. Bake them for Easter or a spring or summer event.
“The recipe is easily scaled up for a party or bake sale event. See the tips and variations for a few more ideas and tips for freezing cookies.”
Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 2 to 3 Dozen (24 servings)
To view this yummy, lemony recipe online, click here.
Ingredients
1-3/4 cups all-purpose flour (8 ounces)
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter (unsalted, softened)
2/3 cup sugar (granulated)
2 teaspoon lemon peel (finely grated)
1 large egg
3 tablespoons lemon juice (fresh)
1/2 cup walnuts (finely chopped)
1/4 cup powdered sugar
Directions
Heat the oven to 350 F.
Line a baking sheet with parchment paper or grease the pan lightly.
In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Blend thoroughly with a spoon or whisk. Set aside.
In a large mixing bowl with an electric mixer, cream the butter and granulated sugar until light and fluffy, about 4 to 5 minutes.
Beat the egg and lemon zest into the creamed mixture, and then add the lemon juice.
Gradually stir the flour mixture into the first mixture until well blended.
Fold in the chopped walnuts.
With floured hands, shape the dough into small balls and arrange on the prepared baking sheet about 2 inches apart. The cookies will spread just slightly.
Bake the lemon cookies for about 12 to 16 minutes, or until the cookies are lightly browned on the bottoms.
Remove the cookies from the baking sheet to a rack and let them cool.
Using a mesh sieve or sifter, sprinkle the cooled cookies with confectioners' sugar.
Makes about 2 to 3 dozen cookies.
Tips and Variations
If you'll be freezing the cookies, omit the powdered sugar coating. Put the cookies in containers separated with sheets of wax paper and freeze for up to 4 months. Defrost the cookies and place them on a rack. Sift powdered sugar over them.
Omit the chopped walnuts or replace them with chopped pecans or toasted coconut.
Add a teaspoon of dried ground lavender flowers to the flour mixture.
If you are using salted butter, reduce the salt slightly to a scant 1/2 teaspoon.
DOUBLETREE SIGNATURE COOKIE
This came from the DoubleTree by Hilton's newsroom. The recipe begins, "For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens." Makes 26 cookies
To view this online, go to https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm.
Ingredients
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1-1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2-1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2-2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1-3/4 cups chopped walnuts
Directions
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
STRAWBERRY MAPLE OAT COOKIES
This is from Crofter’s Organic, and was featured in the December 2018 issue of Taste For Life, which I’d picked up at one of my favorite places, Rollin’ Oats in St. Petersburg, Florida. If you’re ever in St. Pete (especially if you live nearby), check it out!
Anyway, the recipe begins, “This recipe is far from your grandma’s oatmeal cookie. These cookies are the epitome of summer - chewy oatmeal goodness bursting with juicy strawberry flavor all thanks to our strawberry premium fruit spread. Count us in. This flavor combination is one for the books and will take your cookie game to the next level. Not to mention, they’re healthier than your average cookie but shhh no one needs to know. That’s because they taste great. Give them a try and see for yourself! Yum!”
Serves 6 - 8; Prep Time: 10 minutes; Cook Time: 15 minutes.
Check them out online at https://croftersorganic.com/recipe/strawberry-maple-oat-cookies/.
Ingredients
1 cup rolled oats
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
1 teaspoon Ceylon cinnamon
1/2 teaspoon cardamom powder
1/2 cup coarsely ground walnuts
1 egg
2 tablespoons coconut oil melted and cooled
1 teaspoon vanilla extract
1/2 cup maple syrup
1 cup Crofter’s Organic Strawberry Premium Fruit Spread
Directions
In a bowl, mix the dry ingredients - flour, oats, baking powder, and salt. Add spices and walnuts. Mix all together until combined.
In a separate bowl whisk the egg, coconut oil, vanilla, and maple syrup. Mix well with a whisk until well combined.
Add the dry ingredients to the wet mixture and mix. Finally, stir in the diced strawberries. Mix gently with a spoon. Let the mixture sit for few minutes.
Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
With a scoop or spoon, scoop the dough, and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
Bake 12-15 minutes until the edges of the cookies begin to brown.
Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
PERFECT BLACK AND WHITE COOKIES
This is from Melissa Clark at The New York Times cooking e-newsletter. Melissa wrote, “Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don’t have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they’ll be good for a few days longer.”
Yield: 12 to 14 cookies; Time: 1 hour, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020254-perfect-black-and-white-cookies.
Ingredients
For the Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/3 cup sour cream or whole-milk yogurt
1/3 cup whole milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon almond extract
1/2 cup unsalted butter (1 stick), at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs, at room temperature
For the Glaze:
2-1/2 cups confectioners’ sugar
Boiling water, as needed
1-1/2 tablespoons light corn syrup
1 teaspoon vanilla extract
Pinch of fine sea salt
2-1/2 ounces unsweetened chocolate, melted and cooled
2-1/2 tablespoons unsweetened Dutch-process cocoa powder
Preparation
Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They’ll brown only on the bottoms.) Take care not to overbake, or they will dry out.
Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
While the cookies cool, make the glaze: Place the confectioners’ sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.
CHOCOLATE FUDGE COOKIES
This is from the infamous long-since-forgotten emailing list. Prep: 15 min.
This begins, “This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.”
Ingredients
1-1/2 cups unsalted butter
3 cups sugar
1/4 cup plus 2 Tbs. cocoa powder
3/4 cup milk
4 cups quick oatmeal
1 tsp. vanilla extract
2 cups walnuts, chopped
1 cup raisins (optional)
Directions
Combine butter, sugar & cocoa in heavy saucepan over medium heat. Stir until butter is melted & mixture is combined. Stir in milk. Increase heat to high & bring to boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat & stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely.
RAISIN OATMEAL COOKIES
This also comes from the infamous long-since-forgotten emailing list, though it looks like it was from a diabetic list.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
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