Mini Eggs Sugar Cookies

 Mini Eggs Sugar Cookies

1 cup Mini Eggs, chopped *

3/4 cup Butter

3/4 cup Sugar

1 tsp Vanilla

1 large Egg

1 Egg Yolk

2 tsp Milk

1 3/4 cup + 2 tbsp Flour

3/4 tsp Baking Powder

1/2 tsp Baking Soda 

1/4 tsp Salt

1/4 cup Sugar, for rolling

Extra Mini Eggs for topping

*I like to use the macro mini eggs to avoid chopping.

Cream butter and sugar for about 2 minutes or until pale and fluffy. Add vanilla, egg and milk; mix until combined.

Combine the flour, baking powder, baking soda and salt in a medium bowl. Gradually add the combined dry ingredients into the butter/sugar mixture.

Cover and refrigerate for about an hour. 

Preheat oven to 350° and line cookie sheet with parchment paper. 

Put sugar into a small bowl. 

Use a cookie scoop to scoop up dough. I make them about 50 grams each. Roll into balls and then roll them in sugar. Place the dough balls 3 inches apart on the cookie sheet. Press down and press a few pieces of mini eggs onto the top of each cookie.

Bake for 9-10 minutes or until evenly golden and the edges are browned.

Frosted Sugar Cookies

Frosted Sugar Cookies

Sugar Cookies:

1 cup Butter, softened 

1 cup Sugar

2 large Eggs

3 large Egg Yolks

1 1/2 tsp Vanilla extract 

3/4 tsp Almond Extract 

1 1/2 tsp Baking Powder

1/8 tsp Salt 

3 1/2 cups AP Flour

Frosting:

1 cup Butter

1 tsp Vanilla Extract 

1/2 tsp Almond Extract 

4 cups Icing Sugar

3 tbsp Milk

Cream butter and sugar in a large bowl until light and fluffy.

Beat in eggs, eggs yolks and extracts.

Whisk dry ingredients together in a separate bowl; gradually beat into the creamed mixture. 

Shape dough into a disk. Wrap with plastic wrap and refrigerate for about an hour or until firm enough to roll. 

Preheat oven to 350°f.

Roll out dough to about 1 cm or 1/2 inch thickness on a lightly floured surface.

Cut with a cookie cutter dipped in flour.

Place cookies 1 inch apart on a cookie sheet.

Bake for about 8-10 minutes or until edges are just starting to brown.

Cool in pans for a few minutes before transferring to a cooling rack to completely cool.

For frosting, in a large bowl, beat ingredients together until smooth. Add color if desired.

Spread onto cookies and decorate with sprinkles if so desired.

Cherry Chip Oreo's

 

Cherry Chip Oreo's 

2 boxes Cherry Chip Cake Mix

4 Eggs

2/3 cup Oil

Mix above ingredients well. Roll into 1 inch balls and flatten with a fork. Bake @350 for 7-8 minutes. Let cool and put the following icing in between to make a sandwich cookie.

Icing:

1 container Betty Crocker Cream Cheese Icing

2 tbsp Cherry Jello powder

1 tsp Almond Extract 

Whiskey Caramel Cookies

Whiskey Caramel Cookies 

1 cup Butter

1/2 cup Sugar 

1/2 cup Brown Sugar 

1 tsp Vanilla

1 tbsp Water

2 1/4 cup Flour

2 tsp Baking Powder 

1 tsp Baking Soda 

1/4 tsp Salt 

Topping:

24 Caramels

3 tbsp Whiskey

3 oz Chocolate, melted 

Sea Salt( optional)

Beat butter and sugars in a large bowl until crumbly. Mix in the vanilla and water. Sift together the dry ingredients and gradually beat into the butter mixture. 

Shape into 1 inch balls and place onto an ungreased cookie sheet about 2 inches apart. Flatten cookies with the bottom of a glass dipped in flour. 

Bake @350°f for 7-9 minutes or until edges are lightly brown. Immediately use the bottom of a teaspoon to put a slight indent in the middle of each cookie. Cool in pan for a few minutes and then remove onto a wire rack to cool.

Melt caramels and whiskey in the microwave. Stir until smooth. Spread in the middle of each cookie. Drizzle with melted chocolate and put a few sprinkles of sea salt on top of so desired. 

Grandma Mary's Rolo Cookies

 Grandma Mary's Rolo Cookies

1 cup White Sugar

1 cup Brown Sugar 

1 cup Margarine, Melted

2 Eggs

1 tsp Baking Soda 

3/4 cup Cocoa 

2 1/2 cups Flour

Rolo Chocolate 

Beat together white sugar, brown sugar, and margarine. Blend in remaining ingredients except the Rolo's. 

Chill dough for 1/2 an hour in the refrigerator. 

Take a spoonful of cookie dough and form it around a Rolo. Roll in additional white sugar.

Bake @ 350 for 7-8 minutes. Do not over bake!

Allow to cool on cookie sheet. 

Fudge Puddles

 Fudge Puddles:

1/2 cup Butter or Margarine

1/2 cup Peanut Butter

1/2 cup white Sugar

1/2 cup Brown Sugar

1 large Egg

1/2 tsp Vanilla 

3/4 tsp Baking Soda

1/2 tsp Salt

1 1/4 cup Flour

Cream Butter, Peanut Butter and Sugars. Beat in Egg, Vanilla, Salt and Baking Soda. Gradually add in Flour. 

Refrigerate for about an hour.

Shape into 1 inch ball. Place into greased muffin tins. Bake at 325 for 12-14 minutes or until 

lightly browned. Immediately press a 1/2 inch deep hole into the center of each cookie with the handle of a wooden spoon. Cool in pan for at least 5 minutes. Remove from pan.

Fudge Filling

2 cups Chocolate Chips

1 tin (14 oz)Sweetened Condensed Milk

1 tsp Vanilla 

Melt the chocolate chips in a microwave; stirring occasionally. Stir until smooth. Whisk in Sweetened Condensed Milk and Vanilla.

Fill each cookie with the warm filling. Sprinkle with peanuts, skor bits or candy spinkles if so desired. 

Leftover fudge can be refrigerated and reheated to use as an ice cream topping.

Fudgy Chocolate Crinkles

Fudgy Chocolate Crinkles

-1/2 cup Cocoa

- 1 cup Sugar

-1/4 cup Oil

- 2 large Eggs

-2 tsp Vanilla

-1 cup Flour

-1 tsp Baking Powder

-1/2 tsp Salt

- Icing Sugar for coating

Mix together the cocoa, sugar and oil. Beat in eggs and vanilla until fully incorporated.

Combine the dry ingredients in a separate bowl. Gradually add into the wet mixture; just until the dough forms.

Cover and refrigerate for a few hours or overnight.

When you are ready to bake, preheat oven to 350 °F. Line 2 cookie sheets with parchment paper. Roll into 1 inch balls and then roll in icing sugar before placing on prepared cookie sheets. Lightly flatten with the palm of your hand. 

Bake for 10-12 minutes. Remove from oven.* Allow to cool for 5 minutes before removing from pan.

* For an extra special treat, I like to put unwrapped Hershey Kisses in the center of each cookie right after it comes out of the oven. The Kisses will melt so to harden them back up I will set them in the freezer for a couple of minutes.

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies:

2 cups margarine

2 cups brown sugar

1 cup white sugar

4 eggs

2 tsp vanilla

2 tsp baking soda

Pinch salt

5 cups flour

2 cups chocolate chips

Cream margarine and sugars. Add next 4 ingredients. Mix well and then gradually add flour; 1 cup at a time until well mixed. Add chocolate chips. Mix together and drop by spoonfuls onto a cookie sheet. Bake at 350 for 8-10 minutes. Remove pan from oven. Allow cookies to cool slightly before removing from cookie sheet.

Homemade Oreo Cookies

Homemade Oreo Cookies

2 boxes chocolate cake mix

4 eggs

2/3 cup butter or Oil

1 tsp vanilla

Frosting

4 oz Cream Cheese, softened

1/4 cup butter, softened

3-4 cups icing sugar

  Mix cookie ingredients together. Roll into 1 inch balls. Place on cookie sheet. Flatten slightly. Bake at 350 for about 8-10 minutes or until top is cracked. Cool.

Combine the softened cream cheese and butter with 1 cup of icing sugar. Mix well. Gradually add in the remaining icing sugar 1/2 a cup at a time until desired consistency.

Apply generous amount of icing in between 2 cookies to create a sandwich.

Old Fashioned Oatmeal Cookies

Old Fashioned Oatmeal Cookies:

-1 cup margarine, softened

-1/2 cup brown sugar

-1 cup white sugar

- 2 eggs

- 1 tsp salt

- 2 tsp cinnamon

- 1/2 tsp nutmeg

-1 tsp baking soda

- 1 tbsp baking powder

- 2 cups flour

- 2 cups rolled oats

Preheat oven to 350 degrees. 

Cream margarine and sugars. Mix in eggs. 

With the mixer on low speed slowly add the rest of the ingredients.

Form the dough into 1 - 1 1/2 inch balls. Place 2 inches apart on a lined cookie sheet. Flatten slightly.  Bake 10-12 minutes @ 350 degrees or until edges are golden brown. Remove from oven and let the cookies cool for a few minutes before removing from pan.

Perfect M&M Cookies

Perfect M & M Cookies:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 large egg

1/2 tsp vanilla extract

1 1/2 cups flour

3 tbsp instant vanilla pudding mix

1/2 tsp baking soda

1/2 tsp salt
1-2 tbsp water

3/4 cup chocolate chips

3/4 cup mini M&M's

Preheat oven to 350 degrees F.

In a large mixing bowl cream your butter and sugars until well combined. Add egg and vanilla extract mixing to combine. Add flour, pudding mix, baking soda and salt, stirring to combine.I usually add 1-2 tbsp of water when adding the flour; the cookies seem to hold better then. Add chocolate chips and M&M's last stirring just to combine.

With a cookie scoop place dough about an inch apart. Flatten lightly. Bake @ 350 for 10-12 minutes or until lightly browned. Cool on cookie sheet for 10 minutes before transferring to a cooling rack.

Melt In Your Mouth "Clean" Unbaked Cookies

Melt In Your Mouth "Clean" Unbaked Cookies:

1 cup natural peanut butter

3/4 cup honey

1/2 cup coconut oil

6 tbsp cocoa

1 tsp vanilla OR 1/2 tsp vanilla +1/2 tsp almond extract

2 cups quick oats

1/4 cup unsweetened coconut

Combine first 4 ingredients in a sauce pan and warm gently on stove top. This just needs to warm until the ingredients melt. Whisk to combine ingredients.  

Remove from heat. Add remaining ingredients and stir well.

Drop by spoonful onto a wax paper or parchment paper lined cookie sheet. Cool in refrigerator or freezer.

These can also be made as squares and cut after being chilled. This is what I usually do because it saves time. I like to cut them into rectangles the size of a granola bar and wrap them individually with saran wrap.

* these can be made with regular peanut butter but that would mean they wouldn't be sugar free. 

** these need to be stored in a refrigerator or freezer as they melt quickly at room temperature.

Peanut Butter Energy Bites (Sugar-free)

Peanut Butter Energy Bites:

1/2 cup natural peanut butter

1/3 cup honey(melted)

1 tsp vanilla

1/3 cup ground flax

1 tbsp chia seeds(optional)

2/3 cup unsweetened coconut

1 cup rolled oats

1/2 cup KRISDA chocolate chips(they are sweetened with stevia)

Mix together the first 3 ingredients in a bowl . Add remaining ingredients. Mix together. You may need to use your hands for this and yes they will get sticky. Chill for 30 minutes, then rolls into 1 inch balls. Store in an airtight container in the fridge or freezer.

Reese's Peanut Butter Cookies

Reese's Peanut Butter Cookies:

1/2 cup Butter

1/2 cup Peanut Butter

3/4 cup brown sugar

1/2 cup white sugar

1 tsp Vanilla

1 Egg

1 tsp Baking Soda

1/2 tsp Salt

1 3/4 cup Flour

1/2 cup Chocolate Chips

1/2 cup mini Reese's Pieces

2 tbsp Water

Preheat oven to 350. Cream butter, peanut butter and sugars. Add vanilla and egg. Mix on low. Add baking soda, salt and flour until dough forms. Add water, chocolate chips and Reese's Pieces. Roll into 1 inch balls. Place onto cookie sheet. Flatten slightly. Bake for 8-10 minutes or until edges are light brown.

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

1/2 cup butter or margarine

1/2 cup peanut butter

1/2 cup brown sugar

1/4 cup white sugar

1 egg

1/2 tsp salt

1/2 tsp baking soda

1 tsp vanilla

1 cup flour

1/2 - 1 cup chocolate chips

Preheat oven to 350. Cream butter, peanut butter and sugars. Add egg and remaining ingredients except chocolate chips. Mix well. Stir in  desired amount of chocolate chips.Drop by teaspoon full onto a lightly greased cookie sheet. Bake @ 350 for 8-10 minutes or until lightly browned.

Monster Cookies

Monster Cookies

1 1/2 cups peanut butter

1/2 cup margarine

1 cup brown sugar

1 cup white sugar

3 eggs

4 1/2 cups rolled oats

1/2 tbsp vanilla

2 tsp baking soda

1 tbsp corn syrup

1 cup chocolate chips

1 cup peanut butter chips OR another cup of chocolate chips

1 cup Reese's Pieces or smarties 

Cream together first 4 ingredients. Add eggs. Mix well. Add rolled oats, vanilla, baking soda and corn syrup. Mix well. Add remaining ingredients. Mix again, just until chocolate is evenly distributed into the cookie dough.Make 1 1/2 inch balls using well greased hands. Place 2 inches apart onto greased cookie sheet. Flatten lightly with hand or a fork. Bake @ 350 for 8-10 minutes or until golden brown.

Almond Kiss Cookies

Almond Kiss Cookies:

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg 

1 tsp almond extract

2 tbsp Milk 

2 cups flour

1 tsp baking soda

1/4 tsp salt

additional sugar

chocolate kisses( with or without almonds)

Glaze:

1 cup icing sugar

1 tbsp milk

4 tsp raspberry or strawberry jelly 

1/4 tsp almond extract

Cream butter and sugars. Beat in egg, extract and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour. Roll dough into 1 inch balls and then roll in additional sugar. Place 2 inches apart on baking sheets. Flatten slightly. Bake@ 325°F for 10 minutes or until golden brown. Press a chocolate kiss into the centre of each cookie. Cool. Combine glaze ingredients; drizzle over cookies.

Molasses Crinkles

Molasses Crinkles

1 1/2 cups margarine

2 cups brown sugar

2 eggs

1/2 tsp salt

1/2 cup molasses

4 tsp baking soda

4 1/2 cups flour

2 tsp cinnamon

2 tsp ginger

sugar(for dipping cookie dough)

 

Cream together margarine and sugar. Add eggs, salt, molasses and baking soda. Then add sifted dry ingredients. Dough may be chilled or used right away-I prefer to chill first,this makes the rolling part much easier! Generously grease your hands and roll cookie dough into 1 inch balls. Roll in sugar. place on cookie sheet and flatten lightly with a fork. Bake @ 350 F for 8-10 minutes( Just until set).

 

This will make a huge batch so what I like to do is bake 1 or 2 dozen for fresh eating and wrap the remaining dough in wax paper to store in the freezer; as you can see in the photo above. The cookie dough can be stored for up to 3 months this way. This also makes a nice gift for teachers or new mom's. Just attach a note with instructions for baking. When using frozen cookie dough I like to thaw it first and then proceed as usual.



Root Beer Cookies







My nephew Jake liked the finished product!

Chase and niece Hanna were my helpers.

Root Beer Cookies:

1 cup butter/ margarine

2 cups brown sugar

2 eggs

1 cup buttermilk*

1 tsp Root Beer flavour

4 cups flour

1 tsp baking soda

1 tsp salt

 

Icing:

3/4 cup butter/ margarine

3 tbsp water

3 1/2 cups icing sugar

1 1/4 tsp Root Beer Flavour

 

Cream butter and sugar. Mix in eggs. Slowly add buttermilk and then the Root Beer flavour. Sift together: flour, baking soda and salt. Add flour mixture, 1 cup at a time. Cookies may be dropped by spoonful onto greased cookie sheet. But, I prefer to chill cookie batter at least 30 minutes in the refigerator to harden it which allows me to shape cookie dough into 1 - 1 1/2 inch balls with well greased handsand place onto cookie sheet. Flatten just a bit. Bake at 350 F for 8-10 minutes. Cool completely before spreading icing on top. These cookies are a hit with both children and adults.

 

* To make a substitute for buttermilk; simply put 1 tbsp of vinegar OR lemon juice in a 1 cup measuring cup. Fill the rest with milk. Let it sit for a few minutes.