Frosted Sugar Cookies 2.0

It’s Hospital Week! Time to celebrate all those who work so hard to mend, heal, and tend us when we can’t do it ourselves. Thank goodness we have somewhere to turn.

This sugar cookie is not rolled out and cut with cookie cutters, it’s rolled into balls and rolled in sugar. I love the little crunch the sugar gives on the outside but it’s still soft on the inside.

• 1 cup butter, softened
• 1/2 cup canola oil
• 1 cup sugar
• 1 1/2 cups powdered sugar
• 2 large eggs, room temp
• 2 tsp real vanilla
• ½ tsp almond extract
• 4 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup sugar for rolling

Preheat oven to 350^o. In electric mixer, cream butter and oil, whip until light and fluffy. Add sugar and powdered sugar, mix until thoroughly combined. Mix in eggs, vanilla and almond extracts. In a separate bowl, stir together flour, baking powder and salt. Slowly mix dry ingredients into creamed mixture, just until combined, do not over mix.

Using cookie scoop, scoop dough, make a ball, roll in sugar and place on cookies sheet. Place balls about 2”-3” apart and press down slightly with flat bottomed glass. Bake about 10-12 minutes, watch and remove just before they start to brown. (I bake mine 10 minutes). Cool cookies on baking sheet until they are firm to move to cooling rack. Cool completely before frosting. Makes approximately 24-26 cookies.

• 3/4 cup (12 Tbl) butter softened
• 3 cups powdered sugar
• 1 tsp vanilla (or 1/2 tsp almond extract)
• 2-3 Tbl heavy cream
• gel coloring (your desired color)

With electric mixer, cream butter until lighter in color. Slowly mix in powdered sugar, add extract and heavy cream to make desired consistency. Mix in desired coloring. Whip until smooth and fluffy. Frost completely cooled cookies.

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Sour Cream Chocolate Cookies

This is fudgy chocolaty goodness, just in case you need a little something.

1/2 cup butter, softened
3/4 cup sugar
1/2 cup brown sugar
1 large egg
1/2 cup sour cream
1 tsp vanilla
1¾ cups flour
1/2 cup baking cocoa
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup vanilla or white chips (optional)

Preheat oven to 350°. In a large bowl, cream butter, sugar, and brown sugar until light and fluffy. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 11-12 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely. Makes approx. two dozen. Recipe from tasteofhome.com.

More Fudgy Goodness:

Rocky Mountain Cookies

Quarantine is a little happier with cookies. If you are quarantined alone with that batch of cookies, you may want to get on the elliptical a couple more times (speaking from experience).

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 cups oats
2 cups Rice Krispies cereal
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups chocolate chips

Preheat oven to 350°. In large bowl of mixer, cream butter, sugar, and brown sugar. Add eggs and vanilla, whip until incorporated and creamy. In another bowl, stir together flour, oats, Rice Krispies, baking soda, baking powder, salt, and chocolate chips. Add dry ingredients to mixer with creamed mixture, mix just until all ingredients are incorporated. Drop scoopfuls of batter onto baking sheets. Bake for 9-10 minutes, careful not to over bake.

Oatmeal Cookies

I love oatmeal cookies, so I was glad to see this recipe in kingarthurflour.com‘s Best Basic Recipe Collection. As bakers, I think we tend to have our favorite go-to recipes, so it’s fun to bake through this collection and try some new things. I love raisins in oatmeal cookies, but in my family there are a few who think it is a crime to put raisins in cookies. A poor, unsuspecting person sees dark brown lumps in their oatmeal cookie and they think they will bite into a chunk of chocolate and then aaaaahhhhhh! It’s a raisin! Trickery of the worst kind! This is why I usually put butterscotch or chocolate chips in my oatmeal cookies. ;o)

4 Tbl butter
1/4 cup shortening
1/4 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1¼ tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1 tsp vinegar
1 large egg
1/2 tsp baking soda
3/4 cup flour
1½ cups oats, old-fashioned or quick
1 cup raisins (or other mix-in, chocolate chips, nuts, etc)

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred. Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few tiny bits of butter may still show. Beat in the egg, again beating until smooth. Add the baking soda and flour, beating until well incorporated. Add the oats (and raisins), stirring to combine.

Drop the dough in 1 1/4″ balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. If you’re measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). Space the cookies 2″ apart; they’ll spread. Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake the lesser amount of time; for crunchier, the longer amount. At 12 minutes, especially if you’re baking on a dark pan without parchment, a few of the cookies on the edge should just barely be showing a pale brown around their edges. At 14 minutes, they should be starting to color all over. Remove the cookies from the oven, and let them cool right on the pan. Yield: 22 to 24 cookies.

More Oatmeal Cookies!

    

King Arthur Flour Chocolate Chip Cookies

I made a quick detour in my baking the kingarthurflour.com Best Basic Recipes yesterday. A revisit to one of the most visited recipes on my site, One Hour Bread. So, back to the 16 Best Basic Recipes, this is #8, Chocolate Chip Cookies. Most of us have our favorite chocolate chip cookie recipe, I have mine, it’s in my head and I can make it in my sleep. But, it’s good to stay open-minded and try new things, so here goes…

This is a delicious recipe, a little bit of crisp on the outside and tender inside, and I do like the hint of almond. It’s good to try new things, YUM!

2/3 cup sugar
2/3 cup brown sugar
8 Tbl butter
1/2 cup shortening
3/4 tsp salt
2 tsp vanilla extract
1/4 tsp almond extract
1 tsp vinegar
1 tsp baking soda
1 large egg
2 cups flour
2 cups chocolate chips

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy. Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. Mix in the flour, then the chips.

Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides; they’ll spread. Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. Ovens differ so watch, I baked mine for about 9½ minutes. Remove the cookies from the oven, and cool on the pan until they’ve set enough to move without breaking. Repeat with the remaining dough.

Sugar Cookies

This is kingarthurflour.com Best Basic Recipes’ #5. How are you doing with the “Stay at Home” or “Shelter in Place” order, depending on where you live, do you need a cookie? There’s something about a homemade cookie and a glass of milk. Well, I actually ate many of these cookies and a Diet Coke ;o). These sugar cookies have a crisp, sugary outside and a tender inside. I made half of the batch rolled in sugar and the other half rolled in cinnamon sugar, both are delicious! Wishing everyone happy baking and good health!

 

Dough
3 cups flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 cup (16 Tbl) butter, softened
1¼ cup sugar
1/4 cup cream cheese, softened
1 tsp vanilla extract
1/4 tsp almond extract
1 large egg

Topping
3/4 cup sugar (add 1 tsp cinnamon, optional)

Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar. Place on the prepared baking sheets, leaving 2″ between them. Using a flat-bottomed glass, flatten the cookies to about 1/4″ thick. Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

More Comforting Cookies!
Peanut Butter Fudge Oatmeal Cookies
Fruity Pebbles Cookies
Brownie Cookies with Chocolate Fudge Frosting
Oatmeal Butterscotch Cookies
Peanut Butter Oatmeal M&M Cookies
Biscoff Spread Cookies
Chunky Oatmeal Cookies

Peanut Butter Oatmeal M&M Cookies

One of my all time favorite cookies. Make a double batch and wrap some up to give to somebunny. ;o)

3/4 cup oats
1 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup chocolate chips
M&Ms

Preheat oven to 350°. Stir together oats, flour, baking soda, baking powder, and salt. In another bowl, cream butter, peanut butter, sugar, and brown sugar with electric mixer. Add egg and vanilla, mix thoroughly. Add dry ingredients to creamed mixture, and mix just until combined. Stir in chocolate chips and about 1/2 cup M&Ms (save some for top of cookies). Drop large scoop of batter onto cookie sheet and press a couple M&Ms into each cookie mound. Bake for 9-10 minutes, do not overbake.

Peanut Butter Fudge Oatmeal Cookies

It’s my favorite! Well, I probably say that about quite a few cookie recipes, but really, this is right up there at the top.

1½ cups oats
1¼ cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 cup semisweet chocolate chips
3/4 cup peanut butter chips

Preheat oven to 350°. Stir together oats, flour, cocoa, baking soda, baking powder, and salt. In another large bowl, cream butter, peanut butter, sugar, and brown sugar with electric mixer. Add eggs and vanilla, mix thoroughly. Add dry ingredients to creamed mixer, and mix just until combined. Stir in chocolate chips and peanut butter chips. Drop large scoop of batter onto cookie sheet, press down just a bit to make a disc shape. Bake for 9-10 minutes, do not over-bake. I bake mine exactly 9 minutes, take out of oven, then leave on the cookie sheet about 10 minutes to finish their bake and cool. Makes approx 2½ dozen.

Peanut Butter Mini Chocolate Chip Cookies

Nothing earth-shattering here, just big, delicious cookies that were my total diet yesterday. Thought I would share…

1 cup butter, softened
1 cup peanut butter, creamy or crunchy
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
3¼ cups flour
1½ tsp baking soda
1 tsp salt
1 cup mini chocolate chips

Preheat oven to 350°. With electric mixer in large bowl, cream butter, peanut butter, sugar, and brown sugar. Add eggs and vanilla; mix thoroughly. Add flour, baking soda, and salt; mix until all combined. Stir in mini chocolate chips. Drop big rounded 2″ diameter scoops onto non-greased cookie sheet (I do eight cookies per sheet). Press down with fingers making a disc, then make cross marks with fork. These are big, so I press with fork around each cookie four times. Bake 10-11 minutes. Do not over bake! I pull mine out at 10 minutes so they remain soft inside. Grab a glass of milk and forget cooking dinner!
Makes approx 30 big cookies.

One Year Ago: Fruity Pebbles Cookies

Two Years Ago: Chocolate Chip Toffee Shortbread

Three Years Ago: Baked Spasangna

Four Years Ago: Dark Chocolate Pecan Pie

Reese’s Peanut Butter Chocolate Cookies

Please go pick up a jar of Reese’s Peanut Butter Chocolate Spread! If you can stop yourself from eating all of it straight from the jar, you can make these cookies. ;o) Oh…just buy two!

   

1/2 cup butter
1 jar (13oz) Reese’s Peanut Butter Chocolate Spread
1 cup sugar
1 cup brown sugar
2 eggs
2½ cups flour
1 tsp baking powder
1½ tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips

Preheat oven to 350°. Cream butter, Reese’s Spread, sugar, and brown sugar. Add eggs, mix well. Add flour, baking powder, baking soda, and salt. Stir in mini chocolate chips. Scoop onto a cookie sheet, pressing the scoop of dough down into a disc (my scoop is 2″ diameter and I fill it rounded, press down to 3″diameter). Bake 10-11 minutes, do not over bake. I bake mine 10½ minutes. Leave cookies on tray to cool, they finish their bake and set up. Makes 24 large 4″ diameter cookies. Make smaller cookies if you like, baking time may be slightly less.

Other Favorite Cookie Recipes: