1. In a medium bowl beat butter and sugar with an electric mixer until creamed well, about 2 minutes. Add vanilla extract.
2. With the mixer on low, gradually add the flour mixture. Mix until combined. Wrap and chill dough for at least 30 minutes.
3. Roll dough out between two pieces of plastic wrap (or parchment paper) to 1/8” thick. (Tip: If dough gets too warm, pick the whole thing up and put it in the fridge.) Cut the cookies out using a 1¾” round cutter or a cutter of your choice. Place cookies 1 inch apart on an ungreased cookie sheet. Stack and reroll scraps.
5.
4. Bake for 15 to 20 minutes, until cookies are slightly golden around the edges, not brown. Let stand for two minutes. Place on a rack to cool completely.
6.
Prepare ganache: In a small pot, bring cream just to a boil. Add chai sachets and reduce heat to low. Allow tea to steep in cream for 5 minutes. Discard sachets. Place chocolate in a stainless bowl, then pour warm chai infused cream over the chocolate. Stir until the chocolate melts completely. Add a pinch of salt. Let cool until spreadable.
Line cookies up in pairs with the bottoms top-side down. Spoon 1-2 teaspoons of chocolate chai ganache on the bottom of each pair. Place the tops on and squeeze gently (being careful not to break the cookie). Set aside until the ganache firms up completely, about 30 minutes. 7.
M E X I C A N C O F F E E
C H O C O L A T E
C O O K I E S
C O O K I E S
INGREDIENTS
3 Tbsp finely ground Nescafe
Cafe de Olla
1 cup brown sugar
⅔ cup sugar
1 cup unsalted butter
2 eggs
2 egg yolks
1 tablespoon vanilla extract
2 ½ cups unbleached white allpurpose flour
¼ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semi-sweet chocolate
chips, divided
For Rolling: ¼ cup coarse turbinado sugar
For Topping: Peppermint dust Flaky sea salt
DIRECTIONS
Whisk coffee and sugars in large mixing bowl. Set aside.
2.
1. Cut butter into small pieces and melt in a light-bottomed saucepan. Once butter has fully melted, increase heat to medium high. Watch closely as it boils, stirring occasionally. The bubbles will rapidly boil, then quickly turn into a foam. Listen for the change in sound, a change in color from pale yellow to golden brown, and the scent of deep caramelization. Immediately pour browned butter into the sugar mixture and whisk to combine.
3.
After butter is fully combined, whisk in eggs, yolks and vanilla.
4. Sift the flour mixture into the butter mixture. Stir to combine.
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
5.
6.
Roughly chop 1 cup chocolate chips. Stir chopped chocolate and remaining cup of whole chocolate chips into the cookie batter. Cover and let rest in refrigerator for at least 1 hour, or up to 12 hours.
7.
Preheat the oven to 350 F°. Portion dough into 2 tablespoon balls and roll in turbinado sugar. Bake on a parchment-lined sheet tray for 10 minutes. After 10 minutes, remove cookies from the oven and firmly bang the sheet tray on the countertop a few times. The previously puffed cookies will collapse and crack.
Sprinkle cookies with peppermint dust and flaky sea salt and bake for an additional 4–5 minutes. Let cool on a baking sheet for 5 minutes before removing to a rack to cool completely.
S U G A R
C O O K I E S
INGREDIENTS
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 1/2 cups all-purpose flour, plus more for work surface
1 ½ teaspoons vanilla extract
DIRECTIONS
¾ teaspoon baking powder
1 teaspoon kosher salt
Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat until light, creamy and well-combined.
1. Add the vanilla extract and beat until combined. Add the egg and beat until combined.
2. In a separate medium-sized bowl, whisk together the flour, baking powder and salt.
3. Gradually add the dry ingredients to the butter mixture and mix until the dough is completely combined. Scrape bowl and stir more to combine.
4. Remove the dough from the bowl onto a lightly floured. Shape into a 4x4 square and wrap in plastic and refrigerate for 30 minutes. Or Keep up to 2 weeks until ready to use. 5.
6. Line a baking sheet with parchment paper.
When ready to bake, preheat the oven to 350℉ and remove the dough from the refrigerator.
7.
Generously dust your work surface with flour. Lightly flour the top of the dough and roll out to ¼ inch thick.
8. Use your favorite cookie cutter and cut out cookies. Place on a parchment paper pan and into the oven for 12 minutes or until dough is baked through. You do not want too much color. 9.
10.
Remove and allow to cool.
C L A S S I C C H O C O L A T E C H I P C O O K I E S
1. In a medium bowl, whisk together the flour and baking soda, and set aside.
2. In a small pot over medium heat, melt 1 stick of butter until it browns, set aside to cool slightly.
4.
3. In the bowl of an electric mixer, fitted with a paddle attachment add granulated sugar, light brown and dark brown sugars and vanilla and salt; beat on medium speed until combined. Add one stick of room temperature butter until combined. DO NOT OVER BEAT. Add the eggs, one at a time, and beat until combined. Slowly stream in the melted butter, until mixed. Add the flour mixture until completely combined.
5.
Stir in the chocolate chips or other mix-in combinations.
6.
Using a tablespoon or small scoop, scoop the cookie dough onto a parchment-lined baking sheet and then chill in the refrigerator for 1 hour.
7.
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
8.
Place cookie dough scoops 2 inches apart on the lined baking sheets. Bake in the oven for 8-10 minutes, until golden around the edges and still soft in the middle. Let cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack to cool completely, if you desire.
H
N G E R B R E A D
C O O K I E S
INGREDIENTS
3/4 cup unsalted butter (softened)
1 1/4 cup granulated sugar (divided)
1 large egg
1/3 cup molasses
2 1/4 cups all-purpose flour
1 teaspoon baking soda
DIRECTIONS
1.
2.
Preheat oven to 350º F.
2 teaspoons ground ginger
1 teaspoon freshly grated cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon salt
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1 cup of sugar and mix until light and fluffy. Add egg and molasses and mix until fully combined.
In a medium bowl, add flour, baking soda, ground ginger, cinnamon, cardamom, cloves, and salt. Whisk to combine and set aside.
4.
3. Slowly add flour mixture to the butter mixture and mix until fully incorporated. Wrap dough in plastic wrap and allow to chill in refrigerator for at least 1 hour.
5.
Meanwhile, in a small bowl combine the remaining 1/4 cup sugar and lemon zest. Stir to combine and set aside.
6.
After dough has been chilled, uncover and using a 1-inch cookie scoop, scoop out cookie dough, and roll each ball in sugar mixture. Place cookie dough balls 2-inches apart onto baking sheet and bake at 350º F for 8-10 minutes or until light brown. Allow to cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
unsalted butter, cut into tablespoons and softened
1/4 teaspoon pure vanilla extract
DIRECTIONS
For the cookies: Preheat the oven to 325°F. Line 2 large, prepared cookie sheets with parchment paper.
1. Whisk the flour, cinnamon, salt, and baking soda in a small bowl. Beat the butter and brown sugar in a large separate bowl until creamed together. Add the egg and vanilla and beat until well mixed.
3.
2. Add the flour mixture and fold until evenly moistened, then add the oats and raisins. Fold until evenly distributed.
4.
Drop heaping tablespoons of dough onto the prepared baking sheets, spacing the rounds 2 inches apart. Use the reserved butter wrapper to push the rounds flat to a ½-inch thickness.
5.
Bake one sheet at a time until the cookies are golden brown, 10 to 12 minutes. Place the sheets on wire racks and let cool completely.
6.
For the filling: Put the granulated sugar and egg whites in a heatproof bowl and set over a saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is warm to the touch.
7.
Remove from the heat and immediately whisk with an electric mixer until stiff peaks form. While whisking, add the butter 1 tablespoon at a time and beat until incorporated. Whisk in the vanilla.
8.
Divide the buttercream and use on the flat side of half the cookies and sandwich with the remaining cookies. Refrigerate until the filling is set.
C R A N B E R R
W H I T E
C H O C O L A T E
O A T M E A L
C O O K I E S
INGREDIENTS
2½ cups all purpose flour
2 tsps baking powder
1 tsp salt
1¼ tsps cinnamon
1 tsp baking soda
½ tsp nutmeg
2 oz unsalted butter, room temperature
DIRECTIONS
1.
2¼ cups brown sugar
11¾ cups granulated sugar
4 eggs
2 tsps vanilla extract
4½ cups old fashioned rolled oats
(NOT quick oats)
1½ cups dried cranberries
1½ cups white chocolate chips
Mix together flour, baking powder, salt, cinnamon, baking soda and nutmeg. Set aside.
In a large bowl, cream butter and both sugars just until combined with an electric mixer; add eggs and vanilla and mix for 2 minutes. Incorporate flour mixture, a little at a time, until blended, but not overworked. 2.
3.
Add in the oats, dried cranberries, and white chocolate; mix thoroughly to distribute.
Spoon the dough into a gallon-size resealable bag and flatten the dough to completely fill the bag. Refrigerate dough for at least 1 hour to chill the butter or freeze for up to 3 months. 4.
Remove from the refrigerator and carefully remove the dough from the bags. Cut into ½ -inch cubes, or desired cube size, and place on parchment paper lined baking sheets. 5.
Bake cookies in a preheated 350° oven until cookies are lightly golden, 8-10 minutes (depending on size), but still soft in the center if pressed lightly. 6.
Allow cookies to cool on a baking sheet for 5 minutes, then transfer to a cooling rack. 7.
M A R B L E D S H O R T B R E A D C O O K I E S
M A R B L E D
S H O R T B R E A D
C O O K I E S
INGREDIENTS
1 1/2 sticks butter (slightly soft)
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon salt
2 cups flour
1 tablespoon cocoa powder
To Serve:
6 ounces semi-sweet chocolate
DIRECTIONS
1.
In the bowl of a stand mixer, add the softened butter and sugar. With the mixer on medium cream the butter and sugar for 3 to 4 minutes or until light and fluffy. Add the vanilla and salt until combined. With the mixer on low, slowly add flour 1/2 cup at a time until combined. Remove half of the shortbread dough and set aside.
2.
To make the chocolate shortbread, add the cocoa powder to the remaining dough in the stand mixer. Mix until combined. Gently knead with hands if necessary.
3.
To marble the dough, split both vanilla and chocolate dough in half. Taking half of vanilla and chocolate dough, smash together gently. Cut in half and smash together again. Cut in half one more time, this time alternating the direction of the dough. Roll into a log and wrap tightly in plastic. Repeat with other half of dough. Refrigerate for at least 1 hour before using.
4.
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
5.
Slice chilled, marbled dough into 1/4-inch rounds. Place on parchment-lined baking sheet. Bake for 8 to 10 minutes or until lightly browned.
6.
To Serve: In a heatproof bowl set over a pot of simmering water, add the chocolate and stir until melted and smooth. Remove from heat and dip the bottom of the shortbread cookies into the chocolate. Set aside and let cool completely until the chocolate sets.
C O O K I E B U T T E R C O O K I E S
INGREDIENTS
3/4 cup speculoos cookie
butter 2 eggs
1/2 cup flour
1/2 teaspoon ground ginger
1/4 teaspoon ground
cinnamon
1/8 teaspoon ground nutmeg
DIRECTIONS
1.
For the Topping
3 tablespoons dark chocolate chips, melted 1/4 cup nonpareils
Whisk together the cookie butter and eggs in a large bowl until well-combined, then fold in the flour and spices a few tablespoons at a time until completely incorporated.
2. Bake for 9 – 12 minutes or until the edges are set and the center is still just a little soft.
Line a baking sheet with parchment paper and then scoop out 2″ mounds of the cookie dough and place on the baking sheet, pressing down gently to flatten slightly.
3. Allow the cookies to cool for a few minutes on the baking sheet, then remove to a rack to cool completely.
5.
4. When the cookies are cool, dip half of the cookie in the melted dark chocolate, then dip in the nonpareils.
6. Will keep in an airtight container for up to one week.
Place on a baking sheet covered in waxed paper and let cool in the refrigerator or freezer for 15 minutes, or until chocolate is set.
7.
INGREDIENTS
3/4 cup speculoos cookie
butter 2 eggs
1/2 cup flour
1/2 teaspoon ground ginger
1/4 teaspoon ground
cinnamon
1/8 teaspoon ground nutmeg
DIRECTIONS
1.
For the Topping
3 tablespoons dark chocolate chips, melted 1/4 cup nonpareils
Whisk together the cookie butter and eggs in a large bowl until well-combined, then fold in the flour and spices a few tablespoons at a time until completely incorporated.
2. Bake for 9 – 12 minutes or until the edges are set and the center is still just a little soft.
Line a baking sheet with parchment paper and then scoop out 2″ mounds of the cookie dough and place on the baking sheet, pressing down gently to flatten slightly.
3. Allow the cookies to cool for a few minutes on the baking sheet, then remove to a rack to cool completely.
5.
4. When the cookies are cool, dip half of the cookie in the melted dark chocolate, then dip in the nonpareils.
6. Will keep in an airtight container for up to one week.
Place on a baking sheet covered in waxed paper and let cool in the refrigerator or freezer for 15 minutes, or until chocolate is set.
7.
S N O W Y
A L M O N D
C O O K I E S
INGREDIENTS
14 tablespoons (1 stick + 6 tbsp) margarine
3/4 cup powdered sugar, plus more for dusting
1 1/2 teaspoon almond extract or 2 tsp vanilla
1/4 teaspoon salt
1 3/4 cup all-purpose flour
1 cup Quaker® Oats
1/2 cup chopped almonds
DIRECTIONS
Heat oven to 325°F.
1. Combine the margarine, sugar, salt and almond extract in a large bowl. Using a hand mixer, beat on medium high until creamed together.
2. Slowly add the flour on low and mix until well blended. Stir in oats and almonds.
3. Portion the dough using level measuring tablespoonfuls. Roll each portion of dough between your palms, then shape into crescents.
4. Bake on an ungreased sheet pan for 14 to 17 minutes, or until bottoms are light golden brown.
5. Remove the pan from the oven and place on a wire rack over a sheet pan. Sift additional powdered sugar generously over the warm cookies.
7.
6. Cool completely then store tightly covered.
F
O U R L E S S
A N U T B U T T E R
S A N D W I C H
C O O K I E S
INGREDIENTS
Flourless Peanut Butter Cookies:
1 ¼ Cups All Natural Creamy
Unsweetened Peanut Butter
1 Cup Granulated Sugar
1 Large Egg + 1 Large Egg Yolk
½ Teaspoon Pure Vanilla Extract
½ Teaspoon Baking Soda
⅓ Cup Granulated Sugar, for rolling
Peanut Butter Fudge Frosting:
¼ Cup Salted Butter, softened to room temperature
¼ Cup All Natural Creamy
Unsweetened Peanut Butter
1 Cup Powdered Sugar
1 Teaspoon Pure Vanilla Extract
Oat Milk Ganache Filling:
½ Cup Oat Milk Chocolate Chunks
¼ Cup Heavy Cream
INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 3/4 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
1 cup pure pumpkin puree
1 large egg yolk
2 teaspoons pure vanilla extract
1 3/4 cups old-fashioned oats
Flaky sea salt, for sprinkling, optional
For the brown butter cream cheese
filling:
1/2 cup unsalted butter
8 oz full-fat brick-style cream cheese, at room temperature
