Cookies
If you love cookies as much as I do, today's post is sure to please. Check out the Spiced Mexican Chocolate Cookies, the Cheesecake-Stuffed Red Velvet Cookies, and the rest of today's yummy offerings. Enjoy!
GINGERSNAP COOKIES
This is from Kristina Vanni in The Spruce Eats. Kristina wrote, "Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee..."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Makes 18 servings; Yield: 36 cookies
View this online at https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
SKILLET CHOCOLATE CHIP COOKIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "Skillet cookies are perfect for lazy nights when everyone wants something sweet, but no one wants to work that hard for it. The batter comes together in one bowl, and it’s baked in a big skillet so there is no portioning dough, no baking in batches and very little time spent overall. It is important to use an oven-safe skillet. A well-seasoned cast-iron pan is perfect but a basic skillet or an enameled version works well, too. Just be sure to avoid anything with wooden or plastic handles. Serve big scoops of warm cookie in bowls topped with ice cream or whipped cream. Or, serve cooled slices like you would any cookie."
Time: 45 minutes; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024224-skillet-chocolate-chip-cookie. While you're there, if you haven't signed up for The New York Times cooking enewsletter, you really should. You won't regret it.
Ingredients
8 tablespoons unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt (such as Diamond Crystal)
1 cup chopped semi-sweet chocolate
1 cup whole walnut halves or walnut pieces
Preparation
Heat the oven to 350 degrees. In a large bowl, with a wooden spoon or an electric mixer on medium, combine the butter, brown sugar and granulated sugar and beat until smooth and creamy, about 1 minute. Add the egg and vanilla and beat to combine.
Add the flour, baking soda and salt to the butter mixture and mix until just combined. Mix in the chocolate and the walnut halves.
Spread the batter evenly in a 12-inch oven-safe skillet. It will be thin. Bake until golden brown and set but still slightly gooey in the center, 20 to 22 minutes. Let stand for at least 5 minutes before serving warm or at room temperature. The cookie is best the day it’s made, but leftovers will last, well-wrapped, up to 3 days at room temperature.
ZUCCHINI-OAT DARK CHOCOLATE CHIP COOKIES
This decadent yumminess is from Very Best Baking. Prep Time: 15 minutes; Cook Time: 9 minutes; Servings: 48 cookies; Level: Easy
To view this online, go to https://www.verybestbaking.com/toll-house/recipes/zucchini-oat-dark-chocolate-chip-cookies/.
Ingredients
1-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1-1/2 cups shredded zucchini (1 medium)
1 cup quick oats
1 cup chopped nuts
1-2/3 cups (10-ounce package) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
Directions
Preheat oven to 350° F. Lightly grease baking sheets.
Combine flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.
Bake for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.
GINGER MOLASSES COOKIES
This yummy recipe is from Jessie Sheehan at The Spruce Eats. Jessie wrote, "Our chewy ginger molasses cookies are a true holiday cookie dream. Take a bite of chewy centers, crispy edges, and the best fall spices like ginger, cinnamon, and a dash of white pepper for a little kick. Tossed in granulated sugar before baking, the resulting cookie is a sparkly treat with a wonderful bite. These cookies travel well when packaged carefully and are a perfect addition to any dessert table after the Thanksgiving or Christmas meal. They also make a great everyday dessert when served on their own or with vanilla ice cream and a drizzle of caramel.
"Making the cookies does not require a stand or hand mixer and they freeze beautifully, either pre- or post-bake, making them a fabulous choice if you like to plan and make ahead."
Prep Time: 25 minutes; Cook Time: 12 minutes; Chilling the Dough: 80 minutes; Total Time: 117 minutes; Servings: 18 servings; Yield: 36 cookies
To view this online, go to https://www.thespruceeats.com/ginger-molasses-cookies-5086423.
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon white pepper, optional
6 ounces (3/4 cup) unsalted butter, melted
1 cup dark brown sugar, packed
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/4 cup molasses
Granulated sugar, for rolling
Directions
Gather the ingredients.
Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.
In a large bowl, whisk together the melted butter and sugar until smooth.
Add the egg and yolk one at a time, whisking after each addition.
Add the vanilla and molasses and whisk until smooth.
Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.
Scoop the dough into 1-1/2 tablespoon balls using a small ice cream scoop or measuring spoons.
Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.
Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.
For Great Results
Follow our expert advice to make unforgettable ginger cookies:
Bake for 12 minutes for a chewier cookie. For a crispier cookie, bake for 14 minutes.
Refrigerate the dough overnight and up to 72 hours for extra-chewy cookies.
Re-sugar the baked cookies by dipping each side in a shallow bowl of granulated sugar while still warm for even more sparkle.
Keep in an airtight container on the counter for three days or freeze in a resealable plastic bag for up to a month.
Other Flavors and Additions
For a different flavor profile, here are some of our favorite variations:
Add cayenne pepper instead of white pepper for a different kind of heat.
Add 3/4 cup chocolate chips or chunks for a delicious ginger chocolate cookie.
Add 3/4 cup macadamia nuts, almonds, or cashews for a nutty flavor and extra texture. If needed, use sunflower seeds for a cookie that's free of tree nuts.
Use turbinado sugar, rather than granulated, for even more sparkle and crunch.
Sprinkle with cinnamon sugar, rather than just granulated, for an even spicier finish.
Scoop the cookies with a 1/4-cup ice cream scoop, rather than one sized at 1-1/2 tablespoons, and make jumbo ginger molasses cookies.
CHEESECAKE-STUFFED RED VELVET COOKIES
This comes from the Food Network Kitchen, and begins, “The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.”
Total Time: 2 hours 45 minutes; Active Time: 30 minutes; Yield: 12 cookies; Level: Easy
To view this online, click here.
Ingredients
Filling:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Cookies:
1-2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)
1/4 cup unsweetened cocoa powder, scooped and leveled
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/4 cups granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1 tablespoon buttermilk
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar, for coating
Directions
Watch how to make this recipe.
Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
SPICED MEXICAN CHOCOLATE COOKIES
This is from Betty Crocker, and begins, "We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!"
Prep Time: 25 minutes; Total Time: 1 hour 50 minutes; Servings: 36
To view this online, click here.
Ingredients
1-1/4 cups Gold Medal™ All-Purpose Flour
1/4 cup unsweetened baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, cut into pieces
1 cup semisweet chocolate chips
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 tablespoons Demerara (raw) sugar
Directions
Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.Shape dough into 36 (1-1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Tips from the Betty Crocker Kitchens
tip 1
Demerara sugar is an amber-colored cane sugar whose crystals are slightly larger than regular granulated sugar. Sprinkled over the top of these Spiced Mexican Chocolate Cookies, it adds a nice crunch and a lovely appearance.
Tip 2
When it comes to spices, freshness counts. To get the most flavor, spices should be stored in sealed containers and kept in a cool, dark place. Ground spices over a year old have likely faded in potency and won’t give your baked goods all the flavor they deserve.
tip 3
Cayenne may seem like a strange ingredient for a cookie, but, in this case, it adds just enough heat to be interesting, without being overwhelming.
tip 4
For best results, bake your Spiced Mexican Chocolate Cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
GINGERSNAP COOKIES
This is from Kristina Vanni in The Spruce Eats. Kristina wrote, "Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee..."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Makes 18 servings; Yield: 36 cookies
View this online at https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
SKILLET CHOCOLATE CHIP COOKIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "Skillet cookies are perfect for lazy nights when everyone wants something sweet, but no one wants to work that hard for it. The batter comes together in one bowl, and it’s baked in a big skillet so there is no portioning dough, no baking in batches and very little time spent overall. It is important to use an oven-safe skillet. A well-seasoned cast-iron pan is perfect but a basic skillet or an enameled version works well, too. Just be sure to avoid anything with wooden or plastic handles. Serve big scoops of warm cookie in bowls topped with ice cream or whipped cream. Or, serve cooled slices like you would any cookie."
Time: 45 minutes; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024224-skillet-chocolate-chip-cookie. While you're there, if you haven't signed up for The New York Times cooking enewsletter, you really should. You won't regret it.
Ingredients
8 tablespoons unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt (such as Diamond Crystal)
1 cup chopped semi-sweet chocolate
1 cup whole walnut halves or walnut pieces
Preparation
Heat the oven to 350 degrees. In a large bowl, with a wooden spoon or an electric mixer on medium, combine the butter, brown sugar and granulated sugar and beat until smooth and creamy, about 1 minute. Add the egg and vanilla and beat to combine.
Add the flour, baking soda and salt to the butter mixture and mix until just combined. Mix in the chocolate and the walnut halves.
Spread the batter evenly in a 12-inch oven-safe skillet. It will be thin. Bake until golden brown and set but still slightly gooey in the center, 20 to 22 minutes. Let stand for at least 5 minutes before serving warm or at room temperature. The cookie is best the day it’s made, but leftovers will last, well-wrapped, up to 3 days at room temperature.
ZUCCHINI-OAT DARK CHOCOLATE CHIP COOKIES
This decadent yumminess is from Very Best Baking. Prep Time: 15 minutes; Cook Time: 9 minutes; Servings: 48 cookies; Level: Easy
To view this online, go to https://www.verybestbaking.com/toll-house/recipes/zucchini-oat-dark-chocolate-chip-cookies/.
Ingredients
1-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1-1/2 cups shredded zucchini (1 medium)
1 cup quick oats
1 cup chopped nuts
1-2/3 cups (10-ounce package) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
Directions
Preheat oven to 350° F. Lightly grease baking sheets.
Combine flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.
Bake for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.
GINGER MOLASSES COOKIES
This yummy recipe is from Jessie Sheehan at The Spruce Eats. Jessie wrote, "Our chewy ginger molasses cookies are a true holiday cookie dream. Take a bite of chewy centers, crispy edges, and the best fall spices like ginger, cinnamon, and a dash of white pepper for a little kick. Tossed in granulated sugar before baking, the resulting cookie is a sparkly treat with a wonderful bite. These cookies travel well when packaged carefully and are a perfect addition to any dessert table after the Thanksgiving or Christmas meal. They also make a great everyday dessert when served on their own or with vanilla ice cream and a drizzle of caramel.
"Making the cookies does not require a stand or hand mixer and they freeze beautifully, either pre- or post-bake, making them a fabulous choice if you like to plan and make ahead."
Prep Time: 25 minutes; Cook Time: 12 minutes; Chilling the Dough: 80 minutes; Total Time: 117 minutes; Servings: 18 servings; Yield: 36 cookies
To view this online, go to https://www.thespruceeats.com/ginger-molasses-cookies-5086423.
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon white pepper, optional
6 ounces (3/4 cup) unsalted butter, melted
1 cup dark brown sugar, packed
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/4 cup molasses
Granulated sugar, for rolling
Directions
Gather the ingredients.
Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.
In a large bowl, whisk together the melted butter and sugar until smooth.
Add the egg and yolk one at a time, whisking after each addition.
Add the vanilla and molasses and whisk until smooth.
Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.
Scoop the dough into 1-1/2 tablespoon balls using a small ice cream scoop or measuring spoons.
Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.
Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.
For Great Results
Follow our expert advice to make unforgettable ginger cookies:
Bake for 12 minutes for a chewier cookie. For a crispier cookie, bake for 14 minutes.
Refrigerate the dough overnight and up to 72 hours for extra-chewy cookies.
Re-sugar the baked cookies by dipping each side in a shallow bowl of granulated sugar while still warm for even more sparkle.
Keep in an airtight container on the counter for three days or freeze in a resealable plastic bag for up to a month.
Other Flavors and Additions
For a different flavor profile, here are some of our favorite variations:
Add cayenne pepper instead of white pepper for a different kind of heat.
Add 3/4 cup chocolate chips or chunks for a delicious ginger chocolate cookie.
Add 3/4 cup macadamia nuts, almonds, or cashews for a nutty flavor and extra texture. If needed, use sunflower seeds for a cookie that's free of tree nuts.
Use turbinado sugar, rather than granulated, for even more sparkle and crunch.
Sprinkle with cinnamon sugar, rather than just granulated, for an even spicier finish.
Scoop the cookies with a 1/4-cup ice cream scoop, rather than one sized at 1-1/2 tablespoons, and make jumbo ginger molasses cookies.
CHEESECAKE-STUFFED RED VELVET COOKIES
This comes from the Food Network Kitchen, and begins, “The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.”
Total Time: 2 hours 45 minutes; Active Time: 30 minutes; Yield: 12 cookies; Level: Easy
To view this online, click here.
Ingredients
Filling:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Cookies:
1-2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)
1/4 cup unsweetened cocoa powder, scooped and leveled
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/4 cups granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1 tablespoon buttermilk
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar, for coating
Directions
Watch how to make this recipe.
Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
SPICED MEXICAN CHOCOLATE COOKIES
This is from Betty Crocker, and begins, "We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!"
Prep Time: 25 minutes; Total Time: 1 hour 50 minutes; Servings: 36
To view this online, click here.
Ingredients
1-1/4 cups Gold Medal™ All-Purpose Flour
1/4 cup unsweetened baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, cut into pieces
1 cup semisweet chocolate chips
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 tablespoons Demerara (raw) sugar
Directions
Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.Shape dough into 36 (1-1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Tips from the Betty Crocker Kitchens
tip 1
Demerara sugar is an amber-colored cane sugar whose crystals are slightly larger than regular granulated sugar. Sprinkled over the top of these Spiced Mexican Chocolate Cookies, it adds a nice crunch and a lovely appearance.
Tip 2
When it comes to spices, freshness counts. To get the most flavor, spices should be stored in sealed containers and kept in a cool, dark place. Ground spices over a year old have likely faded in potency and won’t give your baked goods all the flavor they deserve.
tip 3
Cayenne may seem like a strange ingredient for a cookie, but, in this case, it adds just enough heat to be interesting, without being overwhelming.
tip 4
For best results, bake your Spiced Mexican Chocolate Cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
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