cookies

Pumpkin Cookies with Frosting

| Kissablelipsbymikaila

Ingredients:

Pumpkin Spice Cookies:

  • 1/2 Cup Butter (1 stick)
  • 1 Cup Sugar
  • 2 Eggs
  • 1 Cup Canned Pumpkin
  • 2 Cups Flour (I used Old Mill Gluten Free)
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • 2 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ginger
  • 1 Cup Chopped Walnuts or Pecans (optional)

Cinnamon Cream Cheese Frosting

  • 1/2 Cup Butter
  • 8 oz block of Cream Cheese
  • 3 tsp Vanilla
  • 4 Cups Powdered Sugar
  • 1 tsp Cinnamon

Directions:

Pumpkin Spice Cookies:

Preheat Oven to 350°F

  1. In a mixer cream the butter and sugar until light and fluffy.
  2. Add eggs and pumpkin and mix well.
  3. Sift flour, baking powder, salt and spices together and fold into cookie batter.
  4. Mix until well blended.
  5. Drop a spoonful of the cookies batter onto a cookie sheet.
  6. Bake in a 350°F oven for approximately 15 minutes.
  7. Allow to cool.
  8. Frost with Cinnamon Cream Cheese Frosting

Cinnamon Cream Cheese Frosting:

  1. Beat cream cheese, butter and vanilla in a mixer until blended.
  2. Add powder sugar a cup at a time and continue to mix until sugar is incorporated.
  3. Finally, add cinnamon
  4. Place frosting in large Ziplock bag, cut small portions of corner off of bag, and frost cookies.

Chewy Sugar Cookies

| Kissablelipsbymikaila

Ingredients:

  • 1 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 2 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Topping:
    • 1/4 cup granulated sugar, for dipping

Instructions:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment or silicon mat.
  2. In a large bowl with a standing mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 1 minute.
  3. Add in the egg, vanilla extract, and almond extract; beat until combined.
  4. Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again.
  5. Roll dough into 1″ balls, and roll in sugar. (you could also roll in sprinkles)
  6. Place on baking sheet, about 2″ apart. Bake for 10-11 minutes, or until cookies have set.
  7. Allow to cool before eating

Recipe adapted from a latte food

Lemon Cookies

| Kissablelipsbymikaila

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, softened
  • 1 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest (from about 2 medium lemons)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 Tbsp fresh lemon juice
  • 3/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 5 drops yellow food coloring (optional)
  • 1/2 cup powdered sugar

Directions:

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  2. In the bowl of an electric mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  3. Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or selicon lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10-13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

Recipe from cookingclassy.com

Zimtsterne (German Cinnamon stars)

| Kissablelipsbymikaila

Cook time: 30 minutes
Prep. time: 20 minutes
Yields: 2 dozen

Ingredients:

  • 2 1/4 cups confectioners’ sugar, plus more for rolling
  • 15 oz sliced almonds, with skin (about 4 1/2 cups)
  • 1 1/4 tsp ground cinnamon
  • 3 large egg whites, room temperature
  • 2 tsp finely grated lemon zest

Directions:

  1. Sift the confectioners’ sugar
  2. put 1/2 cup of the sifted confectioners’ sugar, 10 oz (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few large pieces.
  3. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners’ sugar while whipping until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
  4. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
  5. Preheat the oven to 250°F. Line 2 baking sheets with parchment paper or silicone baking mats.
  6. Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners’ sugar. Turn the dough out onto the dusted paper, flatten and dust with moresugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4 inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
  7. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (excess dough can be re-rolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
  8. Bake cookies until bottoms are light brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

*The dough can be frozen between the sheets of paper for up to 2 weeks, Store baked cookies in an airtight container.

~Recipe via foodnetwork.com

Chewy Chocolate Chip Cookies – GF, Dairy Free, Egg Free

| Kissablelipsbymikaila

Ingredients:

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup coconut oil
  • 1/3 cup coconut milk (rice, or almond)
  • 2 teaspoons vanilla
  • 3/4 cup white rice flour
  • 1/3 cup coconut flour
  • 2 Tablespoons GF Starch
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips (you can buy dairy free chocolate chips, the brand I’ve seen is Simple Joy)

Directions:

  1. Mix together the sugar and oil.
  2. Add the milk and vanilla and mix until combined
  3. Mix together the dry ingredients in a medium bowl.
  4. Add dry ingredients to wet mixture. Just mixing until you don’t see flour. (don’t over mix).
  5. Add the chocolate chips.

Allow the dough to rest 20 minutes. Preheat the oven to 350 F. Bake cookies on a well greased cookie sheet or silicon mat. Bake 10 minutes or until desired doneness is reached. Let cool on baking sheet 5 minutes before moving to wire rack. *This is to allow cookies to be firm enough to hold shape.
~Recipe adapted from Yammies Guten Freedom

Spritz Cookies

| Kissablelipsbymikaila

Preheat oven to 400 degrees F
Ingredients:

  • 1 cup room temperature butter
  • 1 cup sugar
  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp almond extract


Directions: Combine butter and sugar in a mixing bowl. Add egg, almond extract, salt and flour. Mix until combined. Put dough in cookie press and place on non-stick baking sheet directly. First batch will take 6 minutes, subsequent batches will take 5 minutes. 


*I wipe down sheet pan with a paper towel between batches so that the cookies will stick to the sheet pan better, coming out of the press.
**I separate the dough into three bowls and mix in red food coloring to one bowl and green food coloring to one of the others, leaving one of the bowls the original white color. I add small increments of each of the colors to the cookie press, filling the press completely. Outcome is shown in picture above.

~Recipe from my mother-in-law (Nora)

Peanut Butter Cookies (Flour-less)

| Kissablelipsbymikaila

Ingredients:

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • 1 teaspoon vanilla

Directions:

  1. Preheat oven to 350°F.
  2. Mix all ingredients in a bowl. 
  3. Make walnut sized bowls of the dough (about a Tablespoon measure) and place on lined baking sheet.
  4. Cook for 9 minutes.
  5. Press each cookie down with fork and bake 1 minute longer.
  6. Let cook slightly on baking sheet before moving to a cooling rack.

~Recipe from Jana

Red Velvet Crinkle Cookies

| Kissablelipsbymikaila

Ingredients:

  • 1 2/3 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar

Directions:

  • Mix flour, cocoa powder, baking powder and salt in medium bowl. Set aside, Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours.
  • Preheat oven to 350 degrees. Shape dough into 1-inch balls. Roll in confectioners’ sugar mixture to completely coat. Place 2 inches apart onto baking sheets lined with silicon mats
  • Bake 10 to 12 minutes or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

~Adapted from Mccormick

Raspberry Almond Thumbprint Cookies

| Kissablelipsbymikaila

Ingredients:

  • 1 cup unsalted butter, softened to room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups + 2 Tablespoons all-purpose flour
  • 1/2 cup raspberry jam

Directions:

  1. Using a handheld or stand mixer with paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm.
  2. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough. Make an indention with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your finger if you can. Otherwise, it’s perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)
  3. Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do no over bake. In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wore rack.

~Recipe from sallybakingaddiction.com