Posts Tagged With: Cookies

Frosted Gingerbread Cookies

My Mom makes an insane amount of Christmas cookies every year…no joke, the woman makes TWENTY different kinds.  TWENTY.  Its crazy!  She makes everything from classic cutout cookies to chocolate-raspberry truffles.  I love going to their house over the holidays because the spread of sugar is unending!  All that being said, I never feel the need to make Christmas cookies at this point in my life because I can easily swing by their house after work each day and grab some cookies if I have the notion.

This year, I for some reason wanted some gingerbread – something she doesn’t make (and never has for no particular reason).  She does make soft molasses cookies, however.  But I wanted real gingerbread…cut out in shapes and frosted.  I didn’t really feel the deep desire to make people and draw on faces and clothes, I really just wanted to smear frosting over the top and sprinkle on some fancy sugar.

So hear you go, I found this recipe for Gingerbread Cookies by Alex Guarnaschelli.  I didn’t use her frosting because I prefer my mom’s simple cookie frosting – why mess with a good thing, you know?

Merry Christmas!

  • 1 1/2 sticks lightly salted butter, softened
  • 1 2/3 c. sugar
  • 1 orange, zested
  • 4 c. all-purpose flour, plus 1/2 cup additional for rolling, if needed
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 TBS ground dry ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground allspice
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. kosher salt
  • 2 eggs
  • 1/2 c. dark molasses
  • 1 lemon, juiced

In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.

Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.

In another bowl, whisk together the eggs, molasses and lemon juice.

Preheat the oven to 350 degrees F.

When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.

Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.

Categories: American, Desserts, Recipes | Tags: , , , | 1 Comment


Uh oh, guests are heading over and you need a quick and easy cookie that will wow the crowds.  May I make a suggestion?  SHORTBREAD!  This is one of my favorite cookies and its super versitile – drizzle on some chocolate, serve with hot cocoa or coffee, or wrap up a box and give them as a gift (“Thank you for the gift, its so unexpected…I have something for you too!”).

Unfortunately, these are freaky-easy to make which really isn’t good in my household.  Any baked good that requires minimal effort, time and dishes (in other words, can be whipped up on a whim), isn’t good because I will whip them up on a whim…and eat them all before I know what happened.

I got this recipe via an exchange at work – this recipe was a woman’s family recipe brought over from Scotland.  Sounds good enough to me!


  • 1 stick of butter at room temperature
  • 1 stick of margarine at room temperature
  • 1/2 c. sugar
  • 2 1/2 to 3 c. of flour (depending on humidity)

Preheat the oven to 300° F.

Cream butter and sugar together.  Slowly add flour.  When dough comes together and you can clean the bowl with it, its ready to be rolled out.

Press unto an ungreased cookie sheet as flat as possible.  The dough is very short and the edges need to repeatedly be pushed in when pressing out and rolling. Using a rolling pin, roll the dough out to about half an inch thick.  To prevent dough from sticking to the rolling pin, you can cover the dough with waxed paper to roll.  The shape will be irregular.

Using a fork, poke holes throughout the tip of the dough.  Cut the uncooked dough into 1″ x 2″ rectangles by scoring vertically and then horizontally.  This will prevent the pieces from breaking after being cooked.

Place in the oven for anywhere  from 30 to 45 minutes.  The finished shortbread should not be browned (slightly golden on the bottom is okay).  Go over the cuts with a knife after removing from the oven.  Place shortbread pieces on a cooling rack.

Recipe Courtesy of Lauren Roseberry



Categories: Desserts, Recipes | Tags: , , , , | 1 Comment

Chocolate Chip Meringue Cookies

I realized I never really completed my thoughts from Thanksgiving recovery…I never shared some of the other things I did to get rid of my insane amount of leftover egg whites!  Why did I have so many leftover egg whites you ask?  THIS was the culprit, plain and simple.  I also made a savory souffle that I’ll be sharing Friday…

Now this little number might make you want to throw some yolks away so you have an excuse to use egg whites.  DON’T DO IT!  I’ve got a solution for you…make aioli and sweet potato fries for dinner + chocolate chip meringue cookies for dessert = zero food waste <= Happy Belly.  How about that for some good math?!?  I like it.

Meringue cookies are super easy to make and really don’t require many ingredients aside from general staples (ok, so things I consider staples).  Want some more good news?  From a cookie perspective, these are pretty healthy.  There’s no added fat, just some sugar and a little bit of chocolate. 


  • 1/8 tsp. salt
  • 1/8 tsp. cream of tartar
  • 3 large egg whites
  • 1/2 c. sugar
  • 1/4 c. finely chopped bittersweet chocolate (I love me some Ghirardelli 60% chocolate chips.  These things are bigger than normal chocolate chips and the flavor is unbeatable.  I promise, this is one of those things that’s worth splurging on.)

Preheat oven to 225°.

Line 2 baking sheets with parchment paper; set aside.

Place first 3 ingredients in a large bowl, and beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat for 1 minute at high speed or until mixture is shiny. Gently fold in chocolate.

Spoon mixture into a large zip-top plastic bag. Snip a 1/4-inch hole in 1 bottom corner of bag. Pipe swirls on to the prepared baking sheets.

Bake at 225° for 30 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 30 minutes or until dry to the touch. Cool on pans 30 minutes on wire racks. Carefully remove meringues from paper; cool completely on wire racks.

Note: Store meringues in an airtight container at room temperature for up to two weeks.

Cooking Light

Categories: American, Desserts, Recipes, Snacks | Tags: , , , , , | 6 Comments

My Favorite Coconut Macaroons

This is one of those quick recipes I turn to when there are leftover egg whites in the house.  These macaroons are so ridiculously easy and delicious, it would be a crime to dump those whites down the drain.  Want to kick them up a notch?  Dip the bottoms in melted bitter-sweet chocolate and allow to cool on a parchment-lined baking sheet.


  • 1 1/3 c. flaked coconut
  • 1/3 c. granulated sugar
  • 2 TBS all-purpose flour
  • 1/8 tsp. salt
  • 2 egg whites
  • 1/2 tsp. vanilla extract

In a small bowl, combine the coconut, sugar, flour, and salt.  Stir in egg whites and vanilla, mix well.  Drop by rounded tablespoonfuls onto greased baking sheets.

Bake at 325° for 18-20 minutes or until golden brown.  Cool on a wire rack.

Categories: Desserts, Recipes, Snacks | Tags: , , , , | 5 Comments

Zucchini Chocolate Chip Cookies

I think I’ve said it before but I really hate baking, particularly cakey cookies…mine always fall flat.  Always.  And for some reason, they always look like they’re on the verge of burning around the edges and pale in the center.  Unbelievable.

The jury is still out these babies…the fact that they spread out doesn’t appeal to me.  The flavors are good, but these are as ugly as sin and I’m not in a rush to share them.  I’m really baffled on why this always happens to me…please provide some insight if you’ve got it!

Let me know if these go any better for you!

  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup walnuts, chopped
  • 1 cup semisweet chocolate chips
  • 1 cup sweetened flaked coconut

Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

Categories: American, Desserts, Recipes, Snacks | Tags: , , | 1 Comment

Orange Marmalade Cookies

I think I’ve mentioned before that I much prefer cooking over baking mostly because baking is too scientific and doesn’t leave a lot of room for error.  I hate the fact that I can make the same recipe several times and each time could turn out differently because of the weather.  Ugh.  So that’s exactly what happened this past weekend…I saw this awesome recipe on Sweet Pea’s blog for Orange Marmalade Cookies and had to try them.  The pictures looked incredible and folks had commented about how they loved this recipe.  What could possibly go wrong?!

I love orange marmalade, so I knew that I was most likely going to enjoy these cookies…if only the conditions had been right.  Let’s start with the fact that it was 80 degrees in my house that day.  Yes 80°.  No, I don’t have air conditioning.  Why on earth was I baking when it was that hot you may ask?  Good question.  I must be nuts.

Combine the outrageous temperature in the house with the fact that my oven temperature isn’t always accurate and I ended up with flat cookies and frosting that I couldn’t get to set to save my soul.  I’m honestly not going to post a picture of this disaster because quite frankly, its embarrassing how bad they look.  Despite the lack of visual appeal, the cookies were delicious which leads me to believe that under different conditions, I might be successful baking these cookies.  Maybe I’ll try again when it cools down.  Until then, check out Sweet Pea’s blog and drool over her photograph of these yummy cookies.  Thanks, Sweet Pea!

Categories: Desserts, Recipes | Tags: , | 1 Comment

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