Cookies
Cookies always seem to be a welcome treat, especially this time of year. Whenever there's a holiday gathering where people are asked to bring just a little something, someone is sure to bring cookies. They travel well, can be shared with quite a few people, and are almost always appreciated.
Years ago, I worked in a college bookstore during their busy times, which usually happened at the beginning and end of each semester. Of course, the holidays there were especially hectic, with one semester ending, another beginning in a few weeks, and people wanting to pick up a couple of extra holiday gifts.
One of the part-time employees, an older woman who loved to bake, would bring in tons of homemade cookies in the weeks leading up to the holidays. No one could resist these yummy treats.
To that end, here are six yummy cookie recipes to share with your group of people, including Soft & Chewy Gingerbread Men and 3-Ingredient Peanut Butter Cookies. Enjoy!
SANTA’S TRASH COOKIES
This recipe is from Lindsay Conchar at Delish, and begins, “Even Santa has a naughty side.”
To view this online, click here.
Note: Linday’s blog, Life, Love and Sugar is definitely worth checking out. I’ll wait while you do that!
Total Time: 25 minutes; Cook Time: 8 minutes; Level: Easy; Makes: 28 cookies
Ingredients
3/4 c. cup unsalted butter, at room temperature
1/2 c. sugar
1/2 c. brown sugar
1 large egg
2 tsp. vanilla
2-1/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
1/3 c. crushed potato chips
1/3 c. Crushed Pretzels
1/3 c. semi-sweet chocolate chips
3 tbsp. red and green sprinkles
Flaky sea salt, for garnish
Directions
Preheat oven to 350º and line two cookie sheets with parchment.
Cream together butter and sugars until light and fluffy, 3 to 4 minutes.
Mix in egg and vanilla.
In another large bowl, whisk flour, baking soda, and salt. Add dry ingredients to wet and mix until smooth. Dough will be thick.
Gently stir in chips, pretzels, chocolate chips, and sprinkles.
Make tablespoon size balls of dough. Slightly press them down onto the cookie sheet and sprinkle with sea salt.
Bake until edges are just starting to get golden, 7 to 8 minutes.
Remove from oven and let cool 2 to 3 minutes, then transfer to cooling rack to cool completely.
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
This was one of my grandmother's recipes. You can find it in my e-cookbook, Off The Wall Cooking.
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking.
Ingredients
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1-1/2 tsp. baking soda
Directions
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
3 INGREDIENT PEANUT BUTTER COOKIES
Three ingredients? Who'da thunk?
The people at the Food Network, that's who. This recipe starts off, "It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free—no alt flours required!—but you would never guess it by their rich taste and texture."
Active Time: 10 minutes; Total TIme: 50 minutes (includes cooling time); Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy, salted peanut butter
1 cup packed dark brown sugar
1 large egg
Directions
Preheat the oven to 350 degrees F.
Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
SOFT & CHEWY GINGERBREAD MEN
This comes from The Baker Chick. Adapted this recipe from Baking Illustrated, this recipe makes about 30 3-inch cookies.
To view this online, click here.
Ingredients
3 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
3/4 cup molasses
2 tablespoons milk
Instructions
In food processor workbowl fitted with steel blade, combine the flour, sugar, spices, salt, and baking soda and process until combined, just a few seconds.
Add the butter pieces and pulse until mixture is sandy and looks like a fine meal- no big clumps. (This only took about 15-20 seconds.)
With machine running, gradually add molasses and milk; process until dough comes together.
Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer.
Use cookie cutters to cut dough into men or other shapes. Transfer dough to prepared cookie sheets 1 inch apart.
Gather scraps and chill while you cut out the second sheet of dough. You can keep re-using the scraps, but may need to add some flour and continue to chill the dough. If the dough gets really soft, freeze the whole sheet for 10 minutes before baking.
Bake cookies 8 to 11 minutes or until the edges are set- do not overbake. Cool cookies on sheets 2 minutes, then cool on a wire rack.
Decorate with icing once cooled!
GINGERBREAD CUTOUTS
This is from Betty Crocker, and begins, "'Can we eat them yet?' is the first question you’ll hear every time you bake these spicy gingerbread cookies."
Prep Time: 2 hours 15 minutes; Total Time: 4 hours 45 minutes; Makes 108 servings
To view this online, click here.
Ingredients
Cookies
1 cup packed brown sugar
1/3 cup shortening
1-1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Easy Creamy Frosting
4 cups powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half
Directions
In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
Expert Tips
Using a tub of Betty Crocker® ready-to-spread frosting instead of making the frosting can save you a few precious moments during the busy holiday season.
Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.
Years ago, I worked in a college bookstore during their busy times, which usually happened at the beginning and end of each semester. Of course, the holidays there were especially hectic, with one semester ending, another beginning in a few weeks, and people wanting to pick up a couple of extra holiday gifts.
One of the part-time employees, an older woman who loved to bake, would bring in tons of homemade cookies in the weeks leading up to the holidays. No one could resist these yummy treats.
To that end, here are six yummy cookie recipes to share with your group of people, including Soft & Chewy Gingerbread Men and 3-Ingredient Peanut Butter Cookies. Enjoy!
SANTA’S TRASH COOKIES
This recipe is from Lindsay Conchar at Delish, and begins, “Even Santa has a naughty side.”
To view this online, click here.
Note: Linday’s blog, Life, Love and Sugar is definitely worth checking out. I’ll wait while you do that!
Total Time: 25 minutes; Cook Time: 8 minutes; Level: Easy; Makes: 28 cookies
Ingredients
3/4 c. cup unsalted butter, at room temperature
1/2 c. sugar
1/2 c. brown sugar
1 large egg
2 tsp. vanilla
2-1/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
1/3 c. crushed potato chips
1/3 c. Crushed Pretzels
1/3 c. semi-sweet chocolate chips
3 tbsp. red and green sprinkles
Flaky sea salt, for garnish
Directions
Preheat oven to 350º and line two cookie sheets with parchment.
Cream together butter and sugars until light and fluffy, 3 to 4 minutes.
Mix in egg and vanilla.
In another large bowl, whisk flour, baking soda, and salt. Add dry ingredients to wet and mix until smooth. Dough will be thick.
Gently stir in chips, pretzels, chocolate chips, and sprinkles.
Make tablespoon size balls of dough. Slightly press them down onto the cookie sheet and sprinkle with sea salt.
Bake until edges are just starting to get golden, 7 to 8 minutes.
Remove from oven and let cool 2 to 3 minutes, then transfer to cooling rack to cool completely.
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
This was one of my grandmother's recipes. You can find it in my e-cookbook, Off The Wall Cooking.
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking.
Ingredients
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1-1/2 tsp. baking soda
Directions
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
3 INGREDIENT PEANUT BUTTER COOKIES
Three ingredients? Who'da thunk?
The people at the Food Network, that's who. This recipe starts off, "It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free—no alt flours required!—but you would never guess it by their rich taste and texture."
Active Time: 10 minutes; Total TIme: 50 minutes (includes cooling time); Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy, salted peanut butter
1 cup packed dark brown sugar
1 large egg
Directions
Preheat the oven to 350 degrees F.
Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
SOFT & CHEWY GINGERBREAD MEN
This comes from The Baker Chick. Adapted this recipe from Baking Illustrated, this recipe makes about 30 3-inch cookies.
To view this online, click here.
Ingredients
3 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
3/4 cup molasses
2 tablespoons milk
Instructions
In food processor workbowl fitted with steel blade, combine the flour, sugar, spices, salt, and baking soda and process until combined, just a few seconds.
Add the butter pieces and pulse until mixture is sandy and looks like a fine meal- no big clumps. (This only took about 15-20 seconds.)
With machine running, gradually add molasses and milk; process until dough comes together.
Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer.
Use cookie cutters to cut dough into men or other shapes. Transfer dough to prepared cookie sheets 1 inch apart.
Gather scraps and chill while you cut out the second sheet of dough. You can keep re-using the scraps, but may need to add some flour and continue to chill the dough. If the dough gets really soft, freeze the whole sheet for 10 minutes before baking.
Bake cookies 8 to 11 minutes or until the edges are set- do not overbake. Cool cookies on sheets 2 minutes, then cool on a wire rack.
Decorate with icing once cooled!
GINGERBREAD CUTOUTS
This is from Betty Crocker, and begins, "'Can we eat them yet?' is the first question you’ll hear every time you bake these spicy gingerbread cookies."
Prep Time: 2 hours 15 minutes; Total Time: 4 hours 45 minutes; Makes 108 servings
To view this online, click here.
Ingredients
Cookies
1 cup packed brown sugar
1/3 cup shortening
1-1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Easy Creamy Frosting
4 cups powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half
Directions
In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
Expert Tips
Using a tub of Betty Crocker® ready-to-spread frosting instead of making the frosting can save you a few precious moments during the busy holiday season.
Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.
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