These cookies are wonderful all year round but I thought I’d show you how magical they are in the spring! They are so much fun to decorate with the family!
They are nice and soft in the center, golden on the edges, they are perfectly buttery and you’ll love them!
I like to make these on the thicker side because that’s where I get the ultimate softness but not too thick- they still need to be cookies 😉
Soft Cutout Sugar Cookies
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon nutmeg
- 1 and 1/2 cups confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon light corn syrup
- 2 – 2.5 Tablespoons room temperature water
- pinch salt
- Food coloring as needed
- Mix the dry ingredients. Whisk the flour, baking powder, cream of tartar, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy. Add the egg, vanilla, ground nutmeg and and beat on high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it– see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool completely before decorating.
- Make the icing: Mix all of the ingredients together, divide into bowls or piping bags with different colors if you want to make colorful glazed cookies!
- Decorate the cooled cookies with the glaze.
- Enjoy cookies right away or wait until the icing sets to serve them. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. You can also refrigerate up to 10 days.
Recipe adapted by Sally McKenney*
Okay, so I know the name says “classic” but that’s what makes these cookies so magical. This recipe doesn’t call for anything fancy like cranberries and nuts…(although that’s delicious)! Sometimes simple is best 😉
What’s America’s favorite cookie? It’s this all time classic perfect Chocolate Chip Cookie, and it’s a favorite for a reason.
These cookies are soft and chewy in the middle and crispy on the edge. Just what a cookie should be! I used mini chocolate chips here since I love those little bits of chocolate throughout the cookie and in every bite.
The sea salt is a must! Trust me…just a little bit on top before baking. This is what makes these next level.
Classic Chocolate Chip Cookies
Yields 18 Cookies
- 3/4 cup of softened unsalted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 tablespoon vanilla extract
- 1 large egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 package of semisweet chocolate chips (I used the mini)
- coarse sea salt for topping
- Preheat the oven to 350 degrees F and line your cookie sheets with parchment paper or nonstick spray.
- In a mixer (or with your hand mixer and a large bowl) cream the butter, white, and brown sugar together until light in color. It should be nice and soft/fluffy.
- Slowly add in the vanilla, and egg and beat together.
- Start incorporating the flour 1 cup at a time (it gets messy if you add it all at once), and add in the baking soda, and salt.
- Once that’s mixed together, add your chocolate chips and with a spatula fold them into the dough. You don’t need to use a hand or stand mixer for this part or you’ll over mix the dough.
- Use a cookie scoop (or two teaspoons) to scoop out your cookies into your lined baking sheets. Make sure to spread them out about 2 inches apart so they don’t stick together when they bake. The batter should make about 18 medium sized cookies. You can make them bigger or smaller (that will also change the quantity).
- Bake for 12 minutes or until the edges are golden brown and the cookies have cracked a little bit in the center.
- Let them cool slightly or eat them straight out of the oven 😉
*These cookies store well in the freezer for months! Simply scoop them raw into a lined baking sheet (they don’t need to be spread apart) and put them in the freezer to harden a little bit (about 20-30 minutes) then transfer into Ziplock bag. Defrost in the fridge at least a couple hours before you plan on baking them 🙂
Hope you enjoy!
Winter is upon us, and I’m spending extra time in the kitchen these days! I love baking a good cookie around the holidays. These cookies are so easy to make and best of all delicious. The texture is chewy and soft, and then you have a nice peppermint flavor to go with the decadent chocolaty-ness. Pair these with a tall glass of milk or your favorite hot cocoa!
Chocolate Peppermint Cookies
Yields 12-14 Cookies
- 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
- 3/4 cup sugar
- 1 large egg yolk
- 1/4 tsp natural peppermint extract
- 1 1/4 cup unbleached all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon instant coffee* (optional)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 candy cane (finely crushed)
- 1/3 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (176 C).
- In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg yolk, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
- Add flour, salt, cocoa powder, instant coffee, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
- Add chocolate chips and stir in with a mixing spoon.
- Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips.
- Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
- Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks!
Today I’m sharing one of my all time favorite little healthy treats! All you need is one bowl, and a handful of pantry ingredients and you’ve got yourself the perfect healthy snack/dessert/breakfast. I eat these as a mid morning snack with my second cup of coffee to hold me over till lunch, or in the evening with a cup of tea – perfect for a rainy spring afternoon.
Did I mention you could eat these straight them out of the freezer? Perfect for those emergency cravings! These are a staple at my house…and they might be for you too.
Oatmeal Cookie Bites
Yields 20 1-inch Cookie Balls
- 1 Large Banana Mashed
- 2 Cups Rolled Oats
- 1/4 Cup Trail Mix (I used one with golden raisins and nuts)
- 1/2 Cup Almond Butter
- 2 Tablespoons Coconut Flakes
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Granulated Salt
- Preheat the oven to 350 degrees and spray a cookie pan with non-stick cooking spray.
- In a bowl mash the banana with a fork and then incorporate the rest of the ingredients until you form your dough.
- Using a cookie scoop or 2 teaspoons form your 1- inch balls.
- Bake the cookies for 10-12 minutes until the tops get nice and golden.
- Cool completely then store them in an airtight container or freezer bag. I store them in a mason jar!
*These cookies would need to be stored in the refrigerator for up to 3 weeks or in the freezer for up to 2 months – if they last that long ;).