Cookies, CRINKLE, GINGERBREAD, GINGERBREAD CRINKLE COOKIES

GINGERBREAD CRINKLE COOKIES

You will need:

3 /4 cup of Butter (softened)
1 cup Brown Sugar
1 Egg
1/4 cup Molasses
2  1/2 cups Flour
2 teaspoons Baking Soda
1 teaspoon Nutmeg
1 teaspoon Ground Ginger
1 teaspoon Cinnamon
Powdered Sugar
Mixer
Cookie Sheets
Food Scale
Cookie Cooling Rack

To make the Snickerdoodle Cookie dough, cream the butter and brown sugar until completely combined.  Add in eggs and molasses and mix until the dough is fluffy. Add in the Baking Soda and spices. Finally, mix in the flour, a third at a time. Refrigerate the dough for 2 hours.
Place the cookie dough ball in a bowl or plate of powdered sugar.  Roll the cookie dough ball in the powdered sugar until it is covered.
Keep the dough in the refrigerator between batches.  The Powdered Sugar on the outside of the Gingerbread Crinkle Cookie will bake up nicer if it is applied to refrigerated dough.
Bake the cookies in a 375 degree oven for 9-10 minutes.
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GINGERBREAD, CRINKLE, COOKIES, GINGERBREAD CRINKLE COOKIES,

GINGERBREAD CRINKLE COOKIES

Cookies, CRINKLE, GINGERBREAD, GINGERBREAD CRINKLE COOKIES

via simple cooking, recipe https://ift.tt/2NFcoCu

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Cookies, GINGERBREAD, GINGERBREAD COOKIES

GINGERBREAD COOKIES


INGREDIENTS:

  • 3 1/4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • optional toppings: simple icing (see below), red hots, sprinkles, etc.


SIMPLE ICING RECIPE:

  • 2 cups powdered sugar
  • 2-3 Tablespoons milk
  • 1/4 teaspoon vanilla extract


DIRECTIONS:


TO MAKE THE GINGERBREAD COOKIES:

  1. In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.
  2. In an electric mixer fitted with the paddle attachment, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy.  Add in eggs and molasses, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.
  3. Divide the dough into two equal portions, and form them each into a ball.  Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
  4. Once the dough is thoroughly chilled and you’re ready to bake the cookies, heat the oven to 350°F.  Unwrap the dough and place it on a large, lightly-floured hard surface.  Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick.  Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.  Transfer to parchment-covered baking sheets.
  5. Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
  6. Once the cookies are room temperature, feel free to decorate them as desired with the icing (see below) and serve.  Or store in a sealed container for up to 4 days.


TO MAKE THE SIMPLE ICING:

  1. Whisk all ingredients together in a bowl until smooth.  If your icing is too thin, add in a little more powdered sugar.  If your icing is too thick, add in a tiny bit of milk.
  2. Use a piping bag, or a ziplock bag (with the corner snipped off), or a plastic squeeze bottle to pipe the icing onto the cookies.

GINGERBREAD COOKIES

Cookies, GINGERBREAD, GINGERBREAD COOKIES

via simple cooking, recipe https://ift.tt/2A7KtHM

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BEWITCHED, Cookies, M&M, M&M COOKIES

BEWITCHED M&M COOKIES

You will need:

1 cup butter (Sweet Cream, Salted)
3/4 cup Granulated Sugar
2/3 cup Brown Sugar (packed)
2 Eggs
1 tsp. Vanilla
2 1/4 Cups Flour
2/3 Cup Unsweetened Cocoa Powder
1 tsp. Baking Soda
1/4 tsp. Salt
M&M’s – Green, Dark Brown, Purple

To make the chocolate cookie dough, mix together the dry ingredients (including the cocoa powder) and set aside.  Cream together the butter and white and brown sugars.  Mix in the eggs and vanilla.  Finally, add in the dry ingredients 1 cup at a time.

To keep the cookies similar in size I measured out 2 oz. of dough for each cookie on my food scale.
I rolled the dough into a ball and pressed the ball down slightly on the cookie sheet.
Randomly press the M&M’s onto the cookie dough ball. This will allow the colorful M&M’s to show up on the top of the baked Bewitched M&M Cookies.  Bake the cookies in a 350 degree oven for 9-11 minutes.

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BEWITCHED, M&M, Cookies, M&M COOKIES,

BEWITCHED M&M COOKIES

BEWITCHED, Cookies, M&M, M&M COOKIES

via simple cooking, recipe https://ift.tt/2NG5s7V

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Uncategorized

GINGERBREAD CRINKLE COOKIES

You will need:

3 /4 cup of Butter (softened)
1 cup Brown Sugar
1 Egg
1/4 cup Molasses
2  1/2 cups Flour
2 teaspoons Baking Soda
1 teaspoon Nutmeg
1 teaspoon Ground Ginger
1 teaspoon Cinnamon
Powdered Sugar
Mixer
Cookie Sheets
Food Scale
Cookie Cooling Rack

To make the Snickerdoodle Cookie dough, cream the butter and brown sugar until completely combined.  Add in eggs and molasses and mix until the dough is fluffy. Add in the Baking Soda and spices. Finally, mix in the flour, a third at a time. Refrigerate the dough for 2 hours.
Place the cookie dough ball in a bowl or plate of powdered sugar.  Roll the cookie dough ball in the powdered sugar until it is covered.
Keep the dough in the refrigerator between batches.  The Powdered Sugar on the outside of the Gingerbread Crinkle Cookie will bake up nicer if it is applied to refrigerated dough.
Bake the cookies in a 375 degree oven for 9-10 minutes.
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GINGERBREAD, CRINKLE, COOKIES, GINGERBREAD CRINKLE COOKIES,

from Blogger
http://bestsimplecookingrecipe.blogspot.com/2018/10/gingerbread-crinkle-cookies.html
Find more at
http://bestsimplecookingrecipe.blogspot.com/2018/10/gingerbread-crinkle-cookies.html

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Uncategorized

BEWITCHED M&M COOKIES

You will need:

1 cup butter (Sweet Cream, Salted)
3/4 cup Granulated Sugar
2/3 cup Brown Sugar (packed)
2 Eggs
1 tsp. Vanilla
2 1/4 Cups Flour
2/3 Cup Unsweetened Cocoa Powder
1 tsp. Baking Soda
1/4 tsp. Salt
M&M’s – Green, Dark Brown, Purple

To make the chocolate cookie dough, mix together the dry ingredients (including the cocoa powder) and set aside.  Cream together the butter and white and brown sugars.  Mix in the eggs and vanilla.  Finally, add in the dry ingredients 1 cup at a time.

To keep the cookies similar in size I measured out 2 oz. of dough for each cookie on my food scale.
I rolled the dough into a ball and pressed the ball down slightly on the cookie sheet.
Randomly press the M&M’s onto the cookie dough ball. This will allow the colorful M&M’s to show up on the top of the baked Bewitched M&M Cookies.  Bake the cookies in a 350 degree oven for 9-11 minutes.

pin for later

BEWITCHED, M&M, Cookies, M&M COOKIES,

from Blogger
http://bestsimplecookingrecipe.blogspot.com/2018/10/bewitched-m-cookies.html
Find more at
http://bestsimplecookingrecipe.blogspot.com/2018/10/bewitched-m-cookies.html

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Uncategorized

BEWITCHED M&M COOKIES

You will need:

1 cup butter (Sweet Cream, Salted)
3/4 cup Granulated Sugar
2/3 cup Brown Sugar (packed)
2 Eggs
1 tsp. Vanilla
2 1/4 Cups Flour
2/3 Cup Unsweetened Cocoa Powder
1 tsp. Baking Soda
1/4 tsp. Salt
M&M’s – Green, Dark Brown, Purple

To make the chocolate cookie dough, mix together the dry ingredients (including the cocoa powder) and set aside.  Cream together the butter and white and brown sugars.  Mix in the eggs and vanilla.  Finally, add in the dry ingredients 1 cup at a time.

To keep the cookies similar in size I measured out 2 oz. of dough for each cookie on my food scale.
I rolled the dough into a ball and pressed the ball down slightly on the cookie sheet.
Randomly press the M&M’s onto the cookie dough ball. This will allow the colorful M&M’s to show up on the top of the baked Bewitched M&M Cookies.  Bake the cookies in a 350 degree oven for 9-11 minutes.

pin for later

BEWITCHED, M&M, Cookies, M&M COOKIES,

from Blogger
http://bestsimplecookingrecipe.blogspot.com/2018/10/bewitched-m-cookies.html
Find more at
http://bestsimplecookingrecipe.blogspot.com/2018/10/bewitched-m-cookies.html

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Uncategorized

GINGERBREAD COOKIES


INGREDIENTS:

  • 3 1/4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • optional toppings: simple icing (see below), red hots, sprinkles, etc.


SIMPLE ICING RECIPE:

  • 2 cups powdered sugar
  • 2-3 Tablespoons milk
  • 1/4 teaspoon vanilla extract


DIRECTIONS:


TO MAKE THE GINGERBREAD COOKIES:

  1. In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.
  2. In an electric mixer fitted with the paddle attachment, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy.  Add in eggs and molasses, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.
  3. Divide the dough into two equal portions, and form them each into a ball.  Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
  4. Once the dough is thoroughly chilled and you’re ready to bake the cookies, heat the oven to 350°F.  Unwrap the dough and place it on a large, lightly-floured hard surface.  Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick.  Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.  Transfer to parchment-covered baking sheets.
  5. Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
  6. Once the cookies are room temperature, feel free to decorate them as desired with the icing (see below) and serve.  Or store in a sealed container for up to 4 days.


TO MAKE THE SIMPLE ICING:

  1. Whisk all ingredients together in a bowl until smooth.  If your icing is too thin, add in a little more powdered sugar.  If your icing is too thick, add in a tiny bit of milk.
  2. Use a piping bag, or a ziplock bag (with the corner snipped off), or a plastic squeeze bottle to pipe the icing onto the cookies.

from Blogger
http://bestsimplecookingrecipe.blogspot.com/2018/10/gingerbread-cookies.html
Find more at
http://bestsimplecookingrecipe.blogspot.com/2018/10/gingerbread-cookies.html

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chocolate, Christmas, Cookies, White Chocolate

White Chocolate Dipped Ginger Cookies


Ingredients

  • 2 1/4 cups all-purpose flour

  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3/4 cup unsalted butter , softened
  • 1/2 cup + 3 Tbsp granulated sugar , divided
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 tsp vanilla extract
  • 3 cups white chocolate chips
  • 3 Tbsp shortening
  • Red and green candy melts (or tinted royal icing)




Instructions

  1. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 350 degrees during last 10 minutes of chilling.
  3. Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in preheated oven 8 – 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  4. In a microwave safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny (I did batches of it because it will cool as your dipping, plus its easy to burn so you don’t want to work with too much of it at a time. Then once you’ve used it up melt more, you may not need all 3 cups). Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to Silpat or parchment paper to set at room temperature.
  5. If doing the holly decoration, melt candy melts according to directions on package (I worked in small batches because it sets quickly, maybe 9 chips at a time, plus you won’t need much). Pour into a piping bags fitted with a #4 tip and pipe decorations. Allow to set a room temperature.
  6. Recipe source: cookie adapted from Allrecipes

White Chocolate Dipped Ginger Cookies

chocolate, Christmas, Cookies, White Chocolate

via simple cooking, recipe http://ift.tt/2imWwa6

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Chocolate Candy, Cookies, Dessert

Dark Chocolate Candy Cane Cookies



Ingredients:

1 cup water
1 cup flour sifted
80 g butter unsalted
3 large eggs
½ cup heavy cream
320 g chocolate chips
Vanilla ice cream


Preparation

In a saucepan, pour the water and add the butter. Bring to a small boil and remove from the heat.
Then using a wooden spatula beat in the flour until well combined.
Cook for 3 minutes over medium heat until the mixture comes away from the side of the pan. Allow to cool for 5 minutes.
Add the eggs one at a time beating well until the dough is thick and glossy.
Preheat oven to 200 C and line a baking sheet with parchment paper. Spoon the dough into a pastry bag fitted with a large plain round tip and pipe in mounds about 1 ½ inch wide and 1 inch high.
Sprinkle the baking sheet with water in order to create some steam. Place in the oven and bake for about 30 minutes until puffed and golden. Turn off the oven and allow to dry for 10 minutes.
Using a knife make a small hole on the base of each profiterole to allow the steam to escape and then allow to cool for 15 minutes.
Prepare the chocolate sauce. In a small saucepan, over medium heat, place the cream and chocolate chips and stir until chocolate is melted.
Cut the profiteroles in half crosswise and fill it with a scoop of vanilla ice cream. Then drizzle with warm chocolate sauce and sere (you can garnish with almonds)

Dark Chocolate Candy Cane Cookies

Chocolate Candy, Cookies, Dessert

via simple cooking, recipe http://ift.tt/2xAkJTc

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Cookies, Dessert, Oatmeal Cookies

Old-Fashioned Iced Oatmeal Cookies



Ingredients


FOR THE COOKIES:


2 cups old-fashioned rolled oats *
2 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground nutmeg
1 cup unsalted butter, room temperature (2 sticks)
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract

FOR THE ICING:


3 tablespoons heavy cream
2 tablespoons warm water
2 cups confectioners’ sugar
(you may substitute milk for the cream – start with 3 tablespoons then add more milk if needed)

Instructions


Preheat oven to 350 degrees. Prepare 2 baking sheets lined with parchment paper or a Silpat mat.

Add the rolled oats to a food processor and pulse 10 times. Don’t over process because you want a variety of textures not just a ground oat flour. In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk or stir to combine. Set aside.

In the bowl of a stand mixer beat the butter on medium-high about 30 seconds. Add the brown and granulated sugars and mix on medium-high until the batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until the yolk disappears into the batter. Lightly beat in the vanilla.

Add about ⅓ of the oat and flour mixture to the butter and egg mixture, mixing on a low speed just until blended. Continue adding the flour mixture until it is fully incorporated.

Using a 2 tablespoon size ice cream or cookie scoop (not heaping – leveled straight across the top of the scoop), roll the dough into balls and place on the prepared baking sheet at least 2 inches apart. I was able to fit 6 cookies at a time on each pan. Bake for 10-12 minutes or until the bottoms just being to brown. Do not over bake.

Remove the pan from the oven and let the cookies rest for 5 minutes before removing to a rack to cool completely.

To prepare the icing combine the confectioners’ sugar with the milk or cream and water. Whisk until the sugar is dissolved and the icing is somewhat thick. Place the icing in a shallow dish or container, about 4×4 inches. Quickly dip the tops of the cooled cookies into the icing and let the excess drip off.

Set the dipped cookie on the rack until the icing has set.

Store the cookies in an airtight container or refrigerator. I stored mine in the fridge and they were perfect!

Notes


*NOTE: This recipe has only been tested using Old-Fashioned Rolled Oats processed in a food processor for the combination of textures that appear above. Do not substitute quick oats or oat bran for the rolled oats.

IMPORTANT: I’ve had many comments that the cookies did not spread and create the cracks like those in the photos. Be careful not to over-process the oats. Pulse quickly, do not make oat flour. The texture is created by having chunkier oats not powdery oats.

Tips for the icing: due to varied humidity and seasonal changes, you may need more or less milk or sugar. The icing should stick but not be runny when you dip the cookie. If it’s too thick it will not adhere to the cookie at all. Hope that helps and thanks so much for the feedback!

Old-Fashioned Iced Oatmeal Cookies

Cookies, Dessert, Oatmeal Cookies

via simple cooking, recipe http://ift.tt/2xAoA2I

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