#cookie recipe

Snickerdoodles 

My take on a comforting classic. 
*makes 12 cookies 

Ingredients 

1 cup + 5 ½ tbsp all purpose flour 

¾ cup granulated sugar 

1 stick unsalted butter, softened 

1 egg, room temperature 

1 1/8 tsp baking powder 

¼ tsp salt 

½ tsp vanilla extract 

1 ¼ tsp cinnamon 

Cinnamon sugar - ¼ cup sugar + ½ tsp cinnamon

Directions 

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. 

In a small bowl, sift together the dry ingredients and set aside. 

In another small bowl, combine the ingredients for the cinnamon sugar and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until the mixture is smooth and most of the sugar has dissolved. 

When the butter and sugar mixture has come together, add in the egg and vanilla and mix until incorporated. 

Once the wet ingredients have come together, add in the dry ingredients and mix until the cookie dough begins to form, being sure to not over-mix.

Using a large tablespoon measure or small ice cream scoop, scoop out the cookie dough and roll it into a ball, then generously toss it into the cinnamon sugar. 

Repeat this process until you have 12 balls of cookie dough. 

Place them a few inches apart on the baking sheet and bake for 14-16 minutes or until golden brown.

Let cool before serving. 

Enjoy! 

If you’ve attended public school in NYC you’ll drool as soon as you see these beauties. 

Vegan Black and White Cookies

Ingredients

For the cookies:

• 1¼ cup all-purpose flour
• ½ cup sugar
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ⅓ cup canola oil
• ⅓ cup soy, almond, or rice milk
• 1 Tbsp lemon juice
• 1 tsp pure vanilla extract

For the icing:

• 4 cups powdered sugar
• 6 Tbsp water, divided
• 2 Tbsp unsweetened cocoa powder
• 2 tsp lemon juice

Instructions:

To make the cookies:

Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together oil, nondairy milk, lemon juice, and vanilla. Pour the wet mixture into the dry mixture and whisk until almost smooth. The batter will be thick.

Scoop about ¼ cup batter at a time onto the prepared baking sheets, leaving about 3 inches between each scoop. Gently flatten the dough with the palm of your hand and shape into a dome. Bake for 16 to 18 minutes, or until golden around the edges. Let cool on the pan.

To make the icing:

In a medium bowl, whisk together powdered sugar and 5 tablespoons water until smooth. For the chocolate icing, transfer ¾ cup of the icing mixture to a separate small bowl and whisk in cocoa and remaining 1 tablespoon water.

Add an extra teaspoon of water to the chocolate icing if it is too thick. Add lemon juice to the remainder of the white icing and whisk. If either icing gets too thick as it sits, add more water, a little at a time.

To assemble the cookies::

1. Using a small offset spatula or knife, spread a thin layer of white icing over half of the bottom side of each cookie. Then spread a thin layer of chocolate icing over the other half of each cookie. Let set at room temperature and serve.
   

Recipe by Chloe’s Vegan Desserts cookbook. Photo by Pioneerwoman.wordpress

Chocolate chip cookie icebox cake

Orange pistachio cookies

Cookies and Cream Cookies

JACKAL TREATS

Give your sandy pup some love with these jackal treats! I hope 6-foot high dogs made of ancient stone and shifting sands like cinnamon.

As always, recipe is below the cut. Additionally, these are not treats meant for real dogs! They are only people-safe. 

-MJ & K

Cookie:

• 2 cups flour
  
• ½ tsp salt
  
• 2 tsp baking powder
  
• 1 tsp ground cinnamon
  
• ½ tsp allspice
  
• 2 tsp ginger
  
• ¼ tsp ground cloves
  
• 6 oz. butter, softened to room temperature
  
• ½ cup molasses
  
• 1 cup packed brown sugar
  
• 1 egg
  
• 1 tsp vanilla extract
  
• Grated zest of 1 whole lemon
  

Sift together the flour, baking powder, salt, and dry spices. Set aside.

In a mixed bowl beat together the butter, molasses, and brown sugar until fluffy, about 3 minutes. Add the egg, vanilla extract, and lemon zest and beat for another 3 minutes until fluffy again.

Add the flour mixture to the wet ingredients and mix on low until the flour is just incorporated. Do not overmix. Cover the dough in plastic wrap and chill for at least an hour.

Heat your oven to 350°F.

When the dough is chilled you can use it two ways – firstly you can turn it out onto a floured surface and roll to ¼ inch thickness. Stamp out your design and transfer to a baking sheet lined with parchment paper. You can also form the dough into 1-tablespoon balls and press them to ¼ inch thickness on a cookie sheet with the bottom of a greased drinking glass.

Bake the cookies for about 15 minutes.

Glaze:

• 4 cups powdered sugar
  
• 2 egg whites from a pasteurized egg
  
• 1 tsp white rum
  
• 1 tsp lemon juice
  
• 1 ½ tsp vanilla extract
  
• ¼ tsp cream of tartar
  

Combine all ingredients in an electric mixer with a paddle attachment and beat until smooth. Add a small amount of this icing to a piping bag with a #3 (very small) tip and pipe your border wall onto the cookies. Transfer and extra icing back to the mixer and add about 2-3 tablespoons of cream to the icing to give it a thinner consistency. Either pipe or spoon this icing into your designs on your cookies. Allow to set.

Gingerbread S’more Houses with Boozy Eggnog Marshmallow Filling

http://www.1finecookie.com/2013/12/gingerbread-smore-houses-boozy-eggnog-marshmallow/