Cookies
If you love Cookies, today's post is sure to please. Check out the Cheesecake-Stuffed Red Velvet Cookies, the Ginger Molasses Cookies, and the rest of today's yumminess. Enjoy!
KITCHEN SINK COOKIES
This is from Erin Gardner and adapted by Julia Moskin at The New York Times cooking newsletter. For this yumminess, Julia wrote, "These salty-sweet, crisp-soft cookies are a great way to use up extra candy, baking chocolate and even pretzels and chips. Making toffee is surprisingly easy and it's fun to mix in chopped peanuts, sesame seeds or whatever you like — but store-bought toffee bits are fine, too. (And you can make the cookies smaller, or drop the chilled dough onto the cookie sheet instead of slicing it, if you prefer.)"
Total Time: About 1 hour, plus chilling
This was featured in "Why Work When You Can Procrastibake?" and can be viewed online at https://cooking.nytimes.com/recipes/1019313-kitchen-sink-cookies. While you're at it, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap...)
Ingredients
For the Toffee (optional)
1/4 cup unsalted butter (1/2 stick)
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup toasted nuts or seeds (optional)
For the Cookies
2-1/4 cups all-purpose flour
1 teaspoon kosher salt, more for tossing
1 teaspoon baking soda
3/4 cup unsalted butter (1-1/2 sticks), slightly softened at room temperature
1 packed cup light or dark brown sugar
1/2 cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
About 3/4 cup salty mix-ins, such as nuts, broken mini pretzels, corn chips or potato chips
About 3/4 cup sweet mix-ins, such as toffee bits (brickle), chocolate chips or chunks, M&M's, cut-up candy bars or dried fruit
Preparation
Make the toffee, if you'd like: Line a cookie sheet with parchment paper or a nonstick baking mat.
In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes.
Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks.
Make the cookies: In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
In a bowl, combine the sweet and salty mix-ins and toss them with ½ teaspoon salt. Add mix-ins to dough and stir until evenly distributed.
Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don’t worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.
Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
This is from Betty Crocker, and begins, "The beloved Peanut Blossoms began their journey in 1957 as an entry in the Pillsbury Bake-Off™ contest. Betty's original creation, "Chocolate Candy-Topped Peanut Butter Cookies," refined the classic peanut butter cookie recipe by reducing salt and using all butter for a richer flavor. Featured in Betty Crocker’s 2006 Christmas cookbook, the recipe initially showcased chocolate stars as its signature topping.
"The widespread availability and popularity of HERSHEY'S KISSES led to a recipe update, using these iconic candies instead. Over the past two decades, peanut butter blossom cookies have become a top-rated and most popular holiday favorite and a year-round treat, gracing cookie trays, lunchboxes, and cookie jars alike."
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 36
To view this recipe online, click here.
Ingredients
1/2 cup granulated sugar
\1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup salted butter, softened
1 large egg
1-1/2 cups Gold Medal™ All Purpose Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped
Instructions
Heat oven to 375°F.
In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, the butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until thoroughly blended and dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
Bake one cookie sheet at a time for 8 to 10 minutes or until edges are light golden brown. Remove from oven and immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheet to cooling rack. Repeat with additional cookie sheets.
Cool cookies until chocolate candies are set up, about 1 hour. Store in an air tight container in a single layer between sheets of waxed paper.
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
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.)
KITCHEN SINK COOKIES
This is from Erin Gardner and adapted by Julia Moskin at The New York Times cooking newsletter. For this yumminess, Julia wrote, "These salty-sweet, crisp-soft cookies are a great way to use up extra candy, baking chocolate and even pretzels and chips. Making toffee is surprisingly easy and it's fun to mix in chopped peanuts, sesame seeds or whatever you like — but store-bought toffee bits are fine, too. (And you can make the cookies smaller, or drop the chilled dough onto the cookie sheet instead of slicing it, if you prefer.)"
Total Time: About 1 hour, plus chilling
This was featured in "Why Work When You Can Procrastibake?" and can be viewed online at https://cooking.nytimes.com/recipes/1019313-kitchen-sink-cookies. While you're at it, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap...)
Ingredients
For the Toffee (optional)
1/4 cup unsalted butter (1/2 stick)
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup toasted nuts or seeds (optional)
For the Cookies
2-1/4 cups all-purpose flour
1 teaspoon kosher salt, more for tossing
1 teaspoon baking soda
3/4 cup unsalted butter (1-1/2 sticks), slightly softened at room temperature
1 packed cup light or dark brown sugar
1/2 cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
About 3/4 cup salty mix-ins, such as nuts, broken mini pretzels, corn chips or potato chips
About 3/4 cup sweet mix-ins, such as toffee bits (brickle), chocolate chips or chunks, M&M's, cut-up candy bars or dried fruit
Preparation
Make the toffee, if you'd like: Line a cookie sheet with parchment paper or a nonstick baking mat.
In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes.
Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks.
Make the cookies: In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
In a bowl, combine the sweet and salty mix-ins and toss them with ½ teaspoon salt. Add mix-ins to dough and stir until evenly distributed.
Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don’t worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.
Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
This is from Betty Crocker, and begins, "The beloved Peanut Blossoms began their journey in 1957 as an entry in the Pillsbury Bake-Off™ contest. Betty's original creation, "Chocolate Candy-Topped Peanut Butter Cookies," refined the classic peanut butter cookie recipe by reducing salt and using all butter for a richer flavor. Featured in Betty Crocker’s 2006 Christmas cookbook, the recipe initially showcased chocolate stars as its signature topping.
"The widespread availability and popularity of HERSHEY'S KISSES led to a recipe update, using these iconic candies instead. Over the past two decades, peanut butter blossom cookies have become a top-rated and most popular holiday favorite and a year-round treat, gracing cookie trays, lunchboxes, and cookie jars alike."
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 36
To view this recipe online, click here.
Ingredients
1/2 cup granulated sugar
\1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup salted butter, softened
1 large egg
1-1/2 cups Gold Medal™ All Purpose Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped
Instructions
Heat oven to 375°F.
In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, the butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until thoroughly blended and dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
Bake one cookie sheet at a time for 8 to 10 minutes or until edges are light golden brown. Remove from oven and immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheet to cooling rack. Repeat with additional cookie sheets.
Cool cookies until chocolate candies are set up, about 1 hour. Store in an air tight container in a single layer between sheets of waxed paper.
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
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.)
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