RSS Feed

Category Archives: Cookies

Baking for Japan

Last week, the Asian Student Association at my school was having a bake sale to raise money for Japan and I was asked to bake cookies and cupcakes for the event. The bake sale was a success! They sold everything they had and raised almost $300 :).

For the cookies, I used Martha Stewart’s Ideal Sugar Cookies with Royal Icing recipe and I used a square and heart-shaped fondant cutters to cut out the cookies with. For the cupcakes, my original idea was to bake vanilla cupcakes with vanilla frosting and dye some of the frosting red to add to the top of the cupcake (to look like Japan’s flag). But unfortunately the cupcakes were a bit last minute and CVS didn’t have food coloring (who would have thought?!) so I ended up buying cherries which I cut in half and placed on top of the cupcake.

Ideal Sugar Cookies

Martha Stewart

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons brandy, or milk
  • 1/2 teaspoon pure vanilla extract

Royal Icing (Doubled)

All Recipes

  • 3 cups confectioners’ sugar
  • 1/4 teaspoon cream of tartar
  • 2 egg whites, beaten
  • 1 bottle red food coloring
  1. In a bowl, sift together confectioners’ sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape
  2. Set aside half of the icing and mix with the food coloring until bright red. Use this for the dot on the flag cookies and the icing for the heart cookies

Vanilla Cupcakes (Quadrupled)

Adapted from Joy of Baking

  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 (3.4) ounce packages instant vanilla pudding (use 1 package for each double batch)
  • 1/4 cup milk
  • 2 containers store-bought vanilla frosting
  • 1 jar cherries
  1. Preheat the oven to 350° F and line muffin cups with paper liners
  2. Whisk together flour, baking powder, salt, and pudding mix in a small bowl. Set aside
  3. In the bowl of electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition. Beat in vanilla
  4. With mixer on low speed, alternately add the flour mixture and milk in three additions, beginning and ending with the dry ingredients
  5. Bake for 17-20 minutes and cool on wire rack

Cupcakes!

The heart cookies. Obviously made with the heart fondant cutter

The “with love” cookies, made with the square fondant cutter and black icing

Advertisements

Milky Way Cookies

This weekend was candy-themed for some reason…I just really felt like baking with candy I guess. It was also an effort to empty some things out of my pantry that I bought for another purpose but never got around to, such as a bag of fun size milky ways and a bag of caramels.

Milky Way Cookies

Adapted from All Recipes

  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 12 caramels, chopped
  • 8 ounces milk chocolate chips
  • 1 bag fun size milky ways
  1. Preheat over to 350° F. Line baking sheets with parchment paper
  2. In a small bowl, whisk together the flour and baking soda. Set aside
  3. Cream butter, both sugars, and vanilla until light and fluffy. Beat in the eggs
  4. Slowly beat in the flour mixture
  5. Mix in the chopped caramels and chocolate chips
  6. Gather dough and wrap around a milky way. Repeat until all the milky ways are gone
  7. Bake for 10-12 minutes. Cool on cooling racks

Close-up of the batter

Pre-baked

Post-baked

Boston Cream Pie Cookies

I have literally been on the hunt for the instant Egg Custard Pudding Mix forever so I cannot even describe to you how excited I was when I came across it at the store the other day (I ended up buying four!). Another rarity in the grocery stores where I live is the white chocolate pudding mix, which I think I managed to find once and I made my White Chocolate Chip Pudding Cookies recipe with it. But it must have been my lucky day because I also managed to find that instant pudding mix as well! I’m not exactly sure what I plan to make with the white chocolate yet but I’ve had this plan to make chocolate chip cookies with the instant custard mix for quite some time now. However, if like me, you can’t seem to find this particular mix, the vanilla (which is literally available everywhere) or really any other flavor will do just fine!

Boston Cream Pie Cookies

Adapted from All Recipes

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 (3.4 ounce) instant custard pudding mix
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 (12 ounce) package semi-sweet chocolate chips
  1. Preheat oven to 350 degrees F
  2. Combine the flour and baking soda. Set aside
  3. Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart
  4. Bake at 350 degrees F for 8 to 10 minutes

Pre-baked. The original recipe calls for baking them at 375°, but my first batch came out too crispy on the bottom. Cookies should be baked at 350° and that’s that!

Funfetti Hug Cookies

This was actually my second round of Funfetti cookies I made. The first time didn’t turn out like I had hoped because what I planned on doing was baking the cookie dough around a hug kiss. But clearly I wasn’t thinking because I was using cake batter in the mix so obviously the dough was going to spread and make a thin cookie. They still tasted really good and Kamil really enjoyed them so after downing pretty much all of them, he demanded I make more. So the second time, I chopped up the hug kisses and just mixed them into the batter so the white and milk chocolate flavors would be evenly distributed throughout the cookie.

Funfetti Hug Cookies

Adapted from All Recipes

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup funfetti cake mix
  • 2 eggs
  • 1/4 cup rainbow sprinkles
  • 1 package hugs Hershey kisses, chopped
  1. Preheat the oven to 350° F
  2. Sift together the flour and baking soda in a small mixing bowl. Set aside
  3. Beat butter, both sugars, vanilla, and cake mix in a mixing bowl until well combined. Beat in the eggs and mix well. Gradually beat in the flour mixture
  4. Stir in the sprinkles and chopped hugs
  5. Bake on cookie sheets for 10-12 minutes. Cool slightly on baking sheet and cool completely on wire rack

Close-up of the very colorful batter. If these cookies were for me, I don’t think they would have even made it into the oven. I probably would have just eaten all the batter because it was so good!

Pre-baked

Post-baked

Devil’s Food Cookies

These cookies don’t just have cocoa powder in the mix, but they also have Devil’s Food instant pudding and milk chocolate chips in them (triple the chocolate, triple the fun!). They came out with the texture and consistency of a cookie but they looked kind of like a brownie, so much so that I was tempted to call these “brookies.”

Devil’s Food Cookies

Adapted from Lovin’ From the Oven

  • 2 cups all-purpose flour
  • 3/4 cup Dutch cocoa powder
  • 1 teaspoon baking soda
  • 1 (3.4 ounce) package instant Devil’s Food pudding mix
  • 1/2 teaspoon salt
  • 1 1/4 cups unsalted butter, room temperature
  • 2 cups sugar, plus more for dipping
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 (12 ounce) bag milk chocolate chips
  1. Sift together flour, cocoa powder, baking soda, instant pudding mix, and salt. Set aside
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour
  3. Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely

Close-up of the batter. I’m not sure if it was the addition of the pudding mix that did it, but it had a very rich chocolatey color to it!

Pre-baked
Post-baked. I told you they looked like brownies!

Soft and Chewy White/Milk Chocolate Chip Cookies

There really isn’t much of a background story to this recipe, Kamil just told me he wanted something with milk chocolate and white chocolate. So I adapted this wonderful Martha Stewart cookie recipe to include both chocolates and also some french vanilla instant pudding!

Soft and Chewy White/Milk Chocolate Chip Cookies

Adapted from Martha Stewart

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1 (3.4 ounce) package instant french vanilla pudding
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup white chocolate chips
  • 1 cup  milk chocolate chips
  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Beat in the instant pudding mix until incorporated. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper
  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely

Close-up of the batter

Pre-baked

Post-baked

Snickerdoodle Melting Moments

This year was probably my favorite Christmas gift-giving wise. Rather than wasting all my time worrying about getting someone the “perfect thing” or waiting in long lines, I baked everyone in my family something they would really like! So for my cousin, who clearly loves anything with cinnamon (as you can tell by the Snickerdoodle Cake I baked her for her birthday), I made melting moments. But I decided to kick them up a notch by coating them with some cinnamon sugar and making them into sandwiches with some cream cheese stuffed between them.

Snickerdoodle Melting Moments

Cookie

Adapted from The Wicked Noodle

  • 1 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  1. Preheat an oven to 350° F. Line a baking sheet with parchment paper
  2. Cream the butter and powdered sugar together until light and fluffy
  3. Add the vanilla extract and beat well
  4. Sift the flour and cornflour together and add to the butter mixture.  Beat until the mixture comes together in a smooth ball
  5. Sift together the granulated sugar and cinnamon
  6. Divide the mixture into 30 even portions.  Roll each portion into a ball and roll in the cinnamon sugar mixture to coat. Use a fork dipped in cornflour to flatten the cookies
  7. Bake for 12 – 14 minutes or until a pale gold color
  8. Allow to cool and then sandwich with cream cheese filling

Cream Cheese Filling

Martha Stewart

  • 1 1/2 cups powdered sugar
  • 1/4 cup unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 1 teaspoon pure vanilla extract
  1. Sift powdered sugar into a medium bowl; set aside
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth
  3. Add cream cheese and beat until well combined
  4. Add confectioners’ sugar and vanilla, beat just until smooth

A close-up of the batter

Tossing the cookies in a bag of cinnamon sugar was so much fun
Pre-baked
Post-baked
A close-up of the cream cheese filling
And here it all comes together. Ta daaaa!
%d bloggers like this: