Peppermint Meltaways 1 cup butter, room temperature 1/2 cup powdered sugar 1/2 tsp peppermint extract 1 1/4 cups flour 1/2 cup cornstarch Cream the butter and powdered sugar together until light and fluffy. Beat in the peppermint extract until combined. Separately, combine the flour and cornstarch. Then gradually add the flour and cornstarch mixture to the butter mixture. Scoop the dough into 1 inch balls and place about 2 inches apart on an ungreased cookie sheet. Bake at 350 for 9-11 minutes. Frosting 2 Tbsp butter 1 1/2 cups powdered sugar 2 Tbsp milk 1/2 tsp peppermint extract 2-3 drops red food coloring if desired 1/2 cup crushed peppermint candy canes for decoration Whip the butter until light and fluffy. Add the powdered sugar, milk, peppermint extract and food coloring, if desired. Frost fully cooled cookies. Sprinkle with crushed candy canes.
Oreo Cookies 1 package of Devil s Food Cake mix 2 eggs 3/4 cup shortening Frosting 4 oz. cream cheese (half a bar) 2 Tbsp butter, room temperature 1 tsp vanilla 1-2 cups powdered sugar Blend together cake mix, eggs and shortening. Dough will be very thick. Roll into 1-inch balls and place 2 inches apart on an ungreased cookie sheet. Don t flatten. Bake at 350 for 8 minutes. Cookies will remain soft. Remove from cookie sheet and place on a wire racks to cool completely. Mix together frosting. When cookies are completely cool, frost between cookies and sandwich together.
German chocolate Cookies Frosting 1 cup sugar 1 cup evaporated milk 1/2 cup butter 1 tsp vanilla 3 egg yolks 1 1/2 cups coconut flakes 1 1/2 cups chopped pecans Cookies 1 (18.25 ounce) German Chocolate Cake box mix 1/3 cup butter, melted 1/2 cup flour First make the frosting. In a saucepan, combine sugar, milk, 1/2 cup butter, vanilla, and egg yolks. Blend well and cook over medium high heat for about 10 minutes until thickened and bubbly. Stir frequently. When thickened, mix in coconut and pecans and remove from heat. When cool, set aside about 1 1/4 cups frosting. You'll use this to top the cookies. To make the cookies, combine the cake mix, 1/3 cup melted butter, 1/2 cup flour, and the remainder of the frosting. Thoroughly combine: the batter will be thick. Scoop the dough into 1 inch balls and place 2 inches apart on a cookie sheet. Indent each ball with your thumb or a spoon and fill each indentation with reserved frosting. Bake at 350 for 10-12 minutes. Allow cookies to cool on the baking sheet for a few minutes before removing them to a wire rack to cool completely.
Soft Ginger Cookies 2 1/4 cups flour 2 tsp ground ginger 1 tsp baking soda 3/4 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp salt 3/4 cup butter, room temperature 1 cup white sugar 1 egg 1 Tbsp water 1/4 cup molasses 2 Tbsp white sugar Preheat the oven to 350. Sift together the flour, ginger, soda, cinnamon, cloves, and salt. Blend together the butter and sugar until light and fluffy. Mix in the egg, then add the water and molasses. Gradually mix in the sifted flour and spices. Scoop the dough into 1 inch balls and roll them in the remaining 2 Tbsp sugar. Place the cookies 2 inches apart on an ungreased cookie sheet and flatten slightly. Bake for 8-10 minutes at 350.
Nutter Butters Oatmeal Peanut Butter Cookies 1/2 cup butter, room temperature 1/2 cup peanut butter 1/2 cup sugar 1/2 cup packed light brown sugar 1 tsp vanilla extract 1 egg 1 cup quick cooking oats 3/4 cup flour 1/2 tsp baking soda 1/4 tsp baking powder 1/2 tsp salt Frosting 3 Tbsp butter, room temperature 1 cup powdered sugar 1/2 cup smooth peanut butter 2 1/2 Tbsp heavy whipping cream Blend together butter, peanut butter, white and brown sugar and vanilla. Add egg and beat together. Combine the dry ingredients: oats, flour, baking soda, baking powder, salt. Add these to the butter mixture and mix until well combined. Scoop into 1 inch balls, then press flat until the disks are 1/4 inch thick. Bake for 10 minutes at 350. Cool completely. For frosting, cream together butter, sugar, peanut butter, and cream. Spread between the two cookies making a sandwich.
Jam Thumbprints 1 cup butter, room temperature 3/4 cup sugar 1 large egg 1 tsp vanilla 2 1/2 cups flour 1/4 tsp baking soda 1/4 tsp salt About 1/3 cup jam, apricot or raspberry Mix together butter and sugar until light and fluffy. Add the egg and beat in the vanilla. Gradually add in the dry ingredients: flour, baking soda, salt. Roll into tablespoon sized balls (about 1 inch) and place on a cookie sheet, about 2 inches apart. Make a well into each ball with your thumb. Fill the wells with about 1/4 teaspoon apricot or raspberry jam. Bake at 350 until they are just beginning to brown, 15-18 minutes.
Soft Snickerdoodles 1 cup butter, room temperature 1 1/2 cups sugar 2 eggs 2 3/4 flour 2 Tbsp cream of tartar 1 Tbsp baking soda 1/4 tsp salt 3 Tbsp sugar 3 tsp cinnamon Beat together butter and sugar until light and fluffy. Add eggs, one at a time. Add in flour, cream of tartar, baking soda, and salt. Mix completely. Scoop the dough into about 1 inch balls. Mix sugar and cinnamon together in a small bowl. Roll cookie dough balls in cinnamon sugar. Place on an ungreased cookie sheet about 2 inches apart. Bake at 350 for 10 minutes.
S Mores Cookie Bars 2/3 cup butter, room temperature 1 cup packed brown sugar 1/2 cup sugar 2 eggs 1 tsp vanilla 1 tsp baking soda 3/4 tsp salt 1 tsp cinnamon 2 1/4 cups flour 11 oz. chocolate chunks 1 1/4 cups mini marshmallows, 1/4 cup reserved 3 regular, 2 large, or 3 packages mini sized Hershey bars 1 box of graham crackers Cream together butter, brown sugar, and sugar until fluffy. Mix in vanilla and then eggs, one at a time. Gradually beat in baking soda, salt, cinnamon, and flour. Then fold in chocolate chunks and 1 cup of marshmallows (reserving 1/4 cup). Break graham crackers into squares (in half). Lay them out on a large rimmed cookie sheet, filling all the gaps. With a cookie or ice cream scoop, place balls of cookie dough onto the graham crackers. Press the dough to spread it out but don t worry about the gaps: the dough will spread and fill the gaps. Bake for 5 minutes. then press the Hershey s pieces and reserved marshmallows on top of the cookies. Bake for 5-7 more minutes. Cool. Cut through the cookie layer into graham cracker squares. It s works best to cut them where the graham crackers are separated.
Oreo Stuffed Chocolate Chip Cookies 1 cup butter, room temperature 3/4 cup packed light brown sugar 1 cup sugar 2 eggs 1 Tbsp vanilla 3 1/2 cups flour 1 tsp salt 1 tsp baking soda 1 bag chocolate chips (10-12 ounces) 1 package Oreo cookies Beat together butter, brown sugar, and sugar until light and fluffy. Add eggs, one at a time. Add vanilla. Add in flour, salt, and baking soda. Blend completely. Fold in chocolate chips. Scoop the dough into about 1 inch balls. Sandwich one Oreo cookie with two 1-inch balls of chocolate chip cookie dough. Enclose the Oreo with the dough, sealing the top and bottom over the Oreo. Place on a cookie sheet lined with parchment paper. Bake at 350 for 11-15 minutes.
Chocolate Kiss Thumbprint Cookies 2/3 cup butter, room temperature 1/2 cup sugar 1/4 cup unsweetened cocoa powder 1/4 tsp baking soda 1/8 tsp salt 1 egg 1 tsp vanilla 1 1/4 cup flour 3/4 cup chocolate sprinkles 20 or so Hershey kisses, unwrapped Beat butter and sugar together until light an fluffy. Add cocoa powder, baking soda and salt. Beat until combined. Beat in egg and vanilla. Add flour. Roll into 1 inch balls. Roll balls in sprinkles to coat. Place balls 2 inches apart on cookie sheet. Make an indentation in the center of each cookie with your thumb. Bake for 7-8 minutes or until edges are firm. Immediately press a chocolate kiss into each cookie center. Transfer to wire rack to cool.