Brown Sugar Pecan Cookies

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Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

Welcome to day 7 of my 12 Days of Holiday Treats series!

12 Days of Holiday Treats | Self Proclaimed Foodie

That means we’re more than half way done and I’m happy to say that I have actually completed all twelve of the recipes. I have yet to edit all the photos and write the posts, but at least everything is made and is ready to be packaged up and shipped off to my relatives. Christmas cards? Check. Cookies? Check. And its not even December. Woohoo!

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

Today I’m sharing with you these amazing cookies. The most important thing that I can tell you about these cookies other than about how incredibly good they taste, is that they flatten out when cooking. Beware! There is something you can do to prevent this, however. I cooked these in three different batches so I know exactly what works best. First, I love to bake on stone but also have a very large metal baking sheet and often use both when I cook so I can determine which works best with either recipe. The metal sheet works best with this recipe because it gets hot faster. With a stone, it heats up at the same rate as your cookie. that’s perfect if you want a golden cookie top and bottom, but not if you want your cookie in and out of the oven as quick as possible.

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

Second, you want your dough COLD. The colder it is, the less it will spread. The batch that I put in the oven after the dough had come to room temperature completely flattened out. You may even want to consider rolling your balls and popping them in the freezer for 5 minutes prior to cooking. I did this and it worked great!

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

One of the things I really love about these cookies is that the cookies, themselves, aren’t very sweet. In fact, they’re rather boring except for being incredibly soft. But, when you top them with that warm brown sugar frosting that immediately sets with a beautiful sheen, everything instantly becomes right in the world. The final product is a gorgeous simple and classic cookie that everyone will love!

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

 

Brown Sugar Pecan Cookies
 
Prep time
Cook time
Total time
 
Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!
Author:
Recipe type: Dessert
Yields: 3 dozen
Ingredients
Cookies:
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup finely chopped pecans
Brown Sugar Frosting
  • 1 cup packed brown sugar
  • 2/3 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 2 cups confectioner's sugar
Pecan halves or chopped pecans for garnish
Instructions
  1. In a medium bowl, combine flour, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy (several minutes). Add the egg and vanilla and beat until combined.
  3. Mix in the dry ingredients until just combined. Stir in the chopped pecans. Cover the dough and refrigerate for at least one hour.
  4. Once the dough is chilled, preheat your oven to 350 degrees F.
  5. Shape the dough into 1-inch balls and place two inches apart on a cookie sheet lined with parchment paper. Cookies will flatten out while cooking if the dough isn't VERY cold. You may also choose to create your dough balls and freeze 5 minutes prior to baking. These also cook best on a metal baking sheet as opposed to stone. Bake for 10 minutes or until set. The cookies should just start to lightly brown. Allow to cool on baking sheet for 5 minutes before transferring to cooling rack.
  6. Meanwhile, prepare your frosting. In a pot over medium heat, combine the brown sugar and milk. Bring to a boil and boil for about 3-4 minutes, stirring constantly. Remove from heat and stir in the butter and salt.
  7. Then, stir in the confectioner's sugar. Whisk or beat with an electric mixer until smooth. The frosting will firm up as it cools.
  8. Add about 1 tablespoon of frosting to each cookie. You must work quickly while the frosting is hot as it will immediately set. If it starts to not look so pretty when you add it to the cookies, heat it slightly to bring it back to the consistency you like. Top with a pecan half.
  9. Store the cookies in an air tight container once fully cooled and the frosting has set.

Recipe adapted from Southern Living.

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

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20 of my Favorite Holiday Recipes

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‘Tis the season when all friends and family come together to celebrate the holidays and there’s no better way than with 20 of My Favorite Holiday Recipes.

'Tis the season when all friends and family come together to celebrate the holidays and there's no better way than with 20 of My Favorite Holiday Recipes.

The holidays are a time for catching up with loved ones, sledding, wrapping gifts, making crafts, and spending an obscene amount of time in the kitchen. I actually prefer to cook most during the summer when the fresh produce is abundant, but there’s something magical about warming the kitchen with your oven and seeing a poof of flour fly through the air as you attempt to make that fifth batch of cookies. We through all of our healthy judgement out the window, knowing we can once again redeem ourselves at the gym in January. Oh, how I loathe how crowded the gym gets in January. I’ve actually been really good these past few months with my sugar intake, but I’m about to totally let loose and enjoy myself all the way through January 1st like I do every year at this time. I think you should too!

German Chocolate Cake Cookies

German Chocolate Cake Cookies

Tangerine Glazed Ham

Tangerine Glazed Ham

Cream Cheese Cookies

Cream Cheese Cookies

Eggnog Thumbprint Cookies

Eggnog Thumbprint Cookies

Whipped Ricotta Spread

Whipped Ricotta Spread

1-Hour Dinner Rolls

1-Hour Dinner Rolls

Chocolate Peppermint Cheese with Chocolate Ganache

Chocolate Peppermint Cheese with Chocolate Ganache

Hot Chocolate Cookies

Hot Chocolate Cookies

Crockpot Candy

Crockpot Candy

Five Minute Fudge

Five Minute Fudge

Italian Ricotta Cookies

Italian Ricotta Cookies

Red Velvet Peppermint Thumbprint Cookies

Red Velvet Peppermint Thumbprint Cookies

Country Cinnamon Apple Dumplings

Country Cinnamon Apple Dumplings

Toffee Almond Snowballs

Toffee Almond Snowballs

Asiago Cheese Ball

Asiago Cheese Ball

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole

Pumpkin Turtle Cheesecake

Pumpkin Turtle Cheesecake

Cranberry Cream Cheese Pound Cake

Cranberry Cream Cheese Pound Cake

Best Sugar Cookies

Best Sugar Cookies

Eggnog Sugar Cookie Bars

Eggnog Sugar Cookie Bars

Chocolate Covered Mint Patties

Chocolate Covered Mint Patties

 

'Tis the season when all friends and family come together to celebrate the holidays and there's no better way than with 20 of My Favorite Holiday Recipes.

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Perfect Fall Recipes

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From apples to pumpkins to dark leafy greens, fall is everyone’s favorite time to cook, so I’m sharing more than 20 Perfect Fall Recipes!

From apples to pumpkins to dark leafy greens, fall is everyone's favorite time to cook, so I'm sharing more than 20 Perfect Fall Recipes!

We all do it. What’s that, you ask? We all wait for the time of year when everything is pumpkin spice. Don’t try to deny it. Even if you think things like pumpkin spice breakfast sausage and pumpkin spice pasta sounds nauseating (no argument there), I dare you to argue with the fact that by the time pumpkin spice completely dominates everything around us, we’re ready for the cold weather, the holidays, and all of the cooking that goes along with it. We may not all like to eat all pumpkin, all the time, but fall is such an extraordinary time to breakout the crockpot, let those soups, stews, and chilis simmer, create freezer meals and casseroles, and make goodies with pumpkin.  I’ve rounded up a ton of fall recipes to give you some inspiration in the kitchen. Enjoy!

Pumpkin Chocolate Chip Pancakes by Dinners, Dishes, and Desserts

Pumpkin Chocolate Chip Pancakes - super light and fluffy pumpkin pancakes full with lots of chocolate chips and topped with maple syrup.

Pumpkin Spice Sugar Cookies by A Dash of Sanity

Pumpkin Spice Sugar Cookies {A Dash of Sanity}

Caramel Pecan Blondies by White Lights on Wednesday

Caramel Pecan Blondies {White Lights on Wednesday}

Pumpkin Cranberry Bites by My Suburban Kitchen

Pumpkin Cranberry Bites {My Suburban Kitchen}

Pumpkin Peanut Butter Yogurt Dip by Wishes & Dishes

Pumpkin Peanut Butter Yogurt Dip {Wishes & Dishes}

Fall M&M Cookies by Kleinworth & Co.

Fall M&M Cookies {Kleinworth & Co.}

Sweet Potato Pie by Big Bears Wife

Sweet Potato Pie {Big Bears Wife}

One Pot Cheesy Pumpkin Pasta by Domestic Superhero

One Pot Cheesy Pumpkin Pasta {Domestic Superhero}

Pumpkin Waffles by Fake Ginger

Pumpkin Waffles by Fake Ginger

Pumpkin Sugar Cookies by Wine & Glue

Pumpkin Sugar Cookies {Wine & Glue}

Pumpkin Spice Meringue Pumpkins by 365 Days of Baking

Pumpkin Spice Meringue Pumpkins {365 Days of Baking}

Pumpkin Swirl Brownies by Self Proclaimed Foodie

Pumpkin Swirl Brownies {Self Proclaimed Foodie}

No Bake Pumpkin Spice Cheesecakes by Love Bakes Good Cakes

No Bake Pumpkin Spice Cheesecake {Love Bakes Good Cakes}

Easy Pumpkin Muffins by Yummy Healthy Easy

Easy Pumpkin Muffins {Yummy Healthy Easy}

Slow Cooker Pumpkin Soup with Cashew Cream by Cooking and Beer

Slow Cooker Spicy Pumpkin Soup with Cashew Cream {Cooking and Beer}

Pumpkin Caramel Pecan Naked Cake by The Recipe Rebel

Pumpkin Caramel Pecan Naked Cake {The Recipe Rebel}

Pumpkin Cheesecake Flourless Chocolate Cake Roll by Cupcakes & Kale Chips

Pumpkin Cheesecake Flourless Chocolate Cake Roll {Cupcakes & Kale Chips}

Spicy Pumpkin Pasta by Lemons for Lulu

Spicy Pumpkin Pasta {Lemons for Lulu}

Twice Baked Sweet Potatoes by Dinner at the Zoo

Twice Baked Sweet Potatoes {Dinner at the Zoo}

30 Minute Tomato Basil Soup by Culinary Ginger

30 Minute Tomato Basil Soup {Culinary Ginger}

Caramel Topped Pumpkin Cheesecake by That Skinny Chick Can Bake

Caramel Topped Pumpkin Cheesecake {That Skinny Chick Can Bake}

Easy Apple Fritter Pull Apart Bread by Let’s Dish

Easy Apple Fritter Pull Apart Bread {Let's Dish}

Oatmeal Chocolate Chip Pumpkin Cookies by Mandy’s Recipe Box

Oatmeal Chocolate Chip Pumpkin Cookies {Mandy's Recipe Box}

Cranberry Orange Shortbread Cookies by Mom on Timeout

Cranberry Orange Shortbread Cookies {Mom on Timeout}

 

From apples to pumpkins to dark leafy greens, fall is everyone's favorite time to cook, so I'm sharing more than 20 Perfect Fall Recipes!

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No Regret Cookies

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These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.
These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

I don’t know about you, but I’ve completely lost control of my normally pretty tame eating habits over the past month. For example, I had Thanksgiving dinner five times – once on Thanksgiving day followed by four (can you believe four?) full meals of leftovers. That was followed by non-stop holiday cookies and sweet indulging. What can I say? I love to eat. The problem, now, is that my poor decisions are starting to result in tighter jeans. I wanted to make a holiday cookie without regret.

These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

Fortunately, I have found a new product that I love. Born Sweet® Zing™ Baking Blend is made with stevia leaf extract and pure cane sugar, real ingredients with nothing artificial, and has only 5 calories per serving! It allows me to slim down my recipes by sweetening with fewer calories. SlenderiZing. Get it? But for me, the fact that it bakes and browns like sugar is ideal.

These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

I’m normally not a fan of raisins in a cookie. Let me be a bit more accurate – I have always detested raisins in a cookie. If you’re like me, you’ll actually love these cookies. Wanna know why? My friend taught me a trick – boil the raisins first. This completely softens them up but retains their flavor. Once boiled, they end up giving the cookie a wonderful texture and flavor. You’ll never go back!

These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

I put all sorts of yummy ingredients in addition to the Zing™ Baking Blend in these cookies to give them bonus points above and beyond your typical cookie. First, I used whole wheat flour because whole wheat flour has more fiber content, more vitamins, and has a better effect on your blood sugar than all-purpose white flour. I added flaxseed because it is a rich source of micronutrients, dietary fiber, and omega 3s. These cookies are also loaded up with nuts for some added crunch but also because they add a nice variety of vitamins and minerals.

These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

So, compared to your average cookie, these not only taste great but have some added benefits. That is why I called them No Regret Cookies.  I’m happy to have holiday treats that feel more like a reward than a long term punishment.

These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

Be sure to visit the Zing™ website to find Zing™ Baking Blend in a store. For your own recipe conversions, use half as much Zing™ Baking Blend as sugar (i.e ¼ cup of sugar = 2 tablespoons of Zing™ Baking Blend).

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

No Regret Cookies
 
Prep time
Cook time
Total time
 
These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.
Author:
Recipe type: Dessert
Yields: 4-5 dozen
Ingredients
  • 1 cup unsalted butter, salted
  • 3/4 cup Zing™ Baking Blend
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla
  • 2 large eggs
  • 3 cups whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon (ceylon recommended)
  • 1/2 teaspoon salt
  • 1 cup whole ground flaxseed meal
  • 2 cups rolled oats
  • 2 cups raisins (boiled in water for 5 minutes, then drained)
  • 1/4 cup slivered almonds
  • 1 cup pecan pieces
  • 1 cup sweetened flaked coconut
Instructions
  1. Preheat oven to 350 degrees F. Grease baking sheets or line with parchment paper.
  2. In a large bowl cream together butter, Zing™ Baking Blend, brown sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well with each addition.
  3. Combine flour, baking soda, cinnamon, and salt gradually stir into creamed mixture.
  4. Fold in milled flax, oats, raisins, almonds, pecans and coconut. Mixture will be very thick.
  5. Drop rounded spoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes.

 

These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Lynne’s Cream Wafers

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I loved baking  Lynne’s Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.

I loved baking Lynne's Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.

Welcome to day 9 of my 12 Days of Holiday Treats series. There are no better recipes to share than those that have meaning, and this one is particularly special to me.

12 Days of Holiday Treats | Self Proclaimed Foodie

I call these cookies Lynne’s Cream Wafers. Did Lynne create the recipe? Nope – this one is straight up old school Betty Crocker. But these cookies are more than special to me. It was actually quite sad making them this year, because I hadn’t enjoyed them since I made them with Lynne about twenty years ago. Lynne was my high school/college sweetheart’s mom. He and I were together for quite some time and it was during some incredibly impressionable years. During that time, I spent A LOT of time with his family. So much so that I really felt like I had become a member of their family. I went on many vacations with them and spent birthdays and holidays in their loving company. I value every second I got to spend with that family because they truly loved me as if I were part of it.

I loved baking Lynne's Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.

Christmas was a big deal for Lynne’s family. I was always in awe of the amount of Christmas decorations that went up each year. I remember spending an entire weekend doing nothing more than decorating. We’re talking every room in the house, including the bathrooms and the hallway up the stairs, had some kind of tinsel garland and/or lights. It was definitely a time that I really looked forward to. Lynne always made these cream wafers and, despite my memory not always being the best, I have very crystal clear memories of making them with her. I remember it feeling like it took forever to cut out and cook all those tiny little cookies. I remember spreading the filling between the two fragile flaky cookies, trying to keep them from crumbling between my fingers. And I remember sneaking a cookie or two every time I walked past the tin in the kitchen. Making these cookies took me back 20 years. I can still hear Lynne’s laugh and see her smile and feel her loving embrace.

I loved baking Lynne's Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.

It breaks my heart to not have a truly beautiful, caring, loving, and giving soul like Lynne in this world anymore. She was taken decades too early from the people who loved her so much. I will fondly hold on to my many memories of Lynne and will proudly make (and steal when no one is watching) these delicious cream wafers in her memory. Christmas time is about making memories with the people you love, and I’m so grateful I was able to make so many memories with Lynne and her family.

I loved baking Lynne's Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Lynne's Cream Wafers
 
Prep time
Cook time
Total time
 
I loved baking Lynne's Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.
Author:
Recipe type: dessert
Cuisine: original recipe from Betty Crocker
Yields: 5-6 dozen sandwiches
Ingredients
Wafer cookies:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/3 cup heavy whipping cream
  • 2 cups all-purpose flour
  • pinch of salt
  • Confectioner's sugar for rolling
  • Granulated sugar for coating
Filling:
  • 3/4 cup confectioner's sugar
  • 1/4 cup butter, softened
  • 1 teaspoon peppermint extract (can use vanilla, lemon, or almond extract instead if desired)
  • Food color, if desired
Instructions
  1. In bowl of stand mixer with paddle attached, beat butter until creamy smooth. Add heavy cream and mix on medium speed until smooth. Add flour and mix on low speed until incorporated, then flash on medium speed for five seconds to mix. Wrap dough in plastic wrap and refrigerate about 1 hour or until firm.
  2. Preheat oven to 375ºF. Roll some of the dough to 1/8 inch thick on lightly powdered sugar surface (keep remaining dough refrigerated until ready to roll). Cut into desired shapes small cookie cutters (I used 1 1/2 inch tree shapes). Cut as many cookies as you can out of the first roll, then squeeze the dough together to roll and cut again. Your goal is to roll the dough the minimum amount of times. Finish that first chunk of dough before moving on to the next. Fill small bowl with granulated sugar and coat both sides of each cutout with sugar and then transfer to baking sheet (I found that a silicone covered metal baking sheet worked best). Prick each cutout with fork about 4 times.
  3. Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
  4. Meanwhile, use a stand mixer with the whisk attached to cream butter for filling. Add powdered sugar and extract and mix on medium speed until smooth. It will be thick. Spread a thin layer (about 1/2 teaspoon) filling between bottoms of pairs of cookies.
  5. Store in airtight container.
I loved baking Lynne's Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

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30+ Christmas Cookies

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I’ve got all of your holiday baking needs covered with this 30+ Christmas Cookies recipe round up. Give the gift of cookies this year!

Christmas---FB---IG

Every single year, no matter how busy I get, I make at least six different varieties of Christmas cookies. Most of the time, I start off my cookie making marathon completely excited and I usually finish it questioning why on earth I felt the need to make so many cookies. But, each year I make them and each year I’m happy I did because my friends and family always look forward to them.  Last year was my first year blogging and I did a 12 Days of Holiday Treats series with all of my favorite cookies. I plan on doing the same thing again this year starting Monday, November 23rd. Let’s see if I can actually pull it off! Until those posts start going live, be sure to check out all the amazing recipes I have for you below. Be on the lookout for the peppermint candy cane cookies… those are mine!

I've got all of your holiday baking needs covered with this 30+ Christmas Cookies recipe round up. Give the gift of cookies this year!

Chewy-Molasses-Cookies-2

Chewy Molasses Cookies by Dinners, Dishes, and Desserts

german chocolate cookie

German Chocolate Cake Cookie by A Dash of Sanity

Cookies & Cream Cookies 1

Cookies & Cream Cookies by Domestic Superhero

Italian Ricotta Cookies

Italian Ricotta Cookies by Love Bakes Good Cakes

Triple Ginger Snaps

Triple Ginger Snaps by That Skinny Chick Can Bake

Turtle Thumbprints

Turtle Thumbprint Cookies by Let’s Dish

16566419512_bd0d63f15b_o

Chocolate Mint Macarons by Ashlee Marie

Christmas Tree Peanut Butter Blossoms

Christmas Tree Peanut Butter Blossoms by Java Cupcake

Dulche De Leche Cookies

Dulce de Leche Sandwich Cookies by High Heels and Grills

Linzer Cookies

Linzer Cookies by Mandy’s Recipe Box

Eggnog Oatmeal Cookies

Eggnog Oatmeal Cookies by Kleinworth & Co.

Rolo Cookies

Rolo Cookies with Sea Salt by Like Mother Like Daughter

Christmas Tree Cookie Stacks

Christmas Tree Cookie Stacks by Big Bear’s Wife

Mint Chocolate Cookies

Chocolate Mint Sandwich Cookies by Lemons for Lulu

peppermint candy cane cookies

Peppermint Candy Cane Cookies by Self Proclaimed Foodie

Peppermint Snowcap Meringues

Peppermint Snowcap Meringues by  Very Culinary

Snowball Cookies

Snowball Cookies by Eazy Peazy Mealz

Chocolate Coconut Cookies

Chocolate Coconut Cookies by Cravings of a Lunatic

Triple Chocolate Turtle Cookies

Triple Chocolate Turtle Cookies by Carlsbad Cravings

Cranberry Orange Cookies

Cranberry Orange Cookies by Fake Ginger

Homemade Peppermint Oreos

Homemade Peppermint Oreos by Healthy Food Healthy Life

Italian Anisette S Cookie

Italian Anisette “S” Cookies by Wishes and Dishes

No Bake Christmas Tree Cookies

No Bake Christmas Tree Cookies by The Recipe Rebel

Spritz Cookies

Ginger Spice Spritz Cookies by Cooking and Beer

Toffee Almond Snowball Cookies

Toffee Almond Snowball Cookies by Cupcakes & Kale Chips

Viennese Crescents

Viennese Crescents by 365 Days of Baking and More

Christmas Cookie Trees

Christmas Cookie Tree by Bread Booze Bacon

Eggnog Thumbprints

Eggnog Thumbprints by White Lights On Wednesday

Perfect Cut Sugar Cookies

Perfect Cut Sugar Cookies by Wine & Glue

Red Velvet Thumbprint Cookies

Red Velvet Thumbprint Cookies by Yummy Healthy Easy

Classic-Sugar-Cookies-PIN

Classic Sugar Cookies by The Love Nerds

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Chocolate Monster Cookies

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The best Halloween dessert are these Chocolate Monster Cookies made with homemade candy googly eyes, perfect chocolate chip cookies, and chocolate ganache.

The best Halloween dessert are these Chocolate Monster Cookies made with homemade candy googly eyes, perfect chocolate chip cookies, and chocolate ganache.

Aren’t they just the cutest?  The best part is that they taste really good. No. I mean really good. Plus, they’re not full of crap like corn syrup or artificial dye like so many other treats this time of year. That’s because they’re 100% made from scratch. You can definitely cut corners and buy candy eyes and buy cookies from a package or a bakery and even buy nasty chocolate frosting from a tub, but the finished monster will not have as much character as these nor will they taste nearly as good. I promise.

I'll show you How to Make Candy Googly Eyes so you can bring your Halloween treats to life with chocolate centered eyes that can be any size you want!

These fantastic monsters start with my homemade googly candy eyes. There’s a pretty funny story in that post about how my first attempt was total pinterest fail. The best part about these eyes is that you can be creative with them so that whatever you make really takes on a life of its own.

The best Halloween dessert are these Chocolate Monster Cookies made with homemade candy googly eyes, perfect chocolate chip cookies, and chocolate ganache.

Next comes the chocolate chip cookies. I stand by my recipe for faithful chocolate chip cookies and will never use anything else. They’re perfect. 
These Faithful Chocolate Chip Cookies are my favorite chocolate chip recipe. They are delicious, easy to make, and come out perfect every single time.

Then comes the ganache. Chocolate ganache is one of the easiest things you can make. Seriously. And the best part is that the leftovers can be turned into rolled truffles. When its hot, you can use it as a glaze, and as it cools you can pipe it onto a cookie like I did here or stick it in the frig for later and just make a drinking chocolate if you want!

The best Halloween dessert are these Chocolate Monster Cookies made with homemade candy googly eyes, perfect chocolate chip cookies, and chocolate ganache.

I made the teeth out of sticky little marshmallow triangles that I cut from a single jumbo marshmallow. They tasted really good and that method was much easier than making up another batch of royal icing. Now, if I had thought ahead I could have totally made some pointy teeth when I was making my candy eyes… but I rarely have that much foresight.

The best Halloween dessert are these Chocolate Monster Cookies made with homemade candy googly eyes, perfect chocolate chip cookies, and chocolate ganache.

The best part when you make your own candy eyes is that you can goof around with the size and shape and then match up all sorts of different combinations to really make it fun. Will they be cross-eyed? Will one be larger than the other? Do it all and see which one you like!

The best Halloween dessert are these Chocolate Monster Cookies made with homemade candy googly eyes, perfect chocolate chip cookies, and chocolate ganache.

Chocolate Monster Cookies
 
Prep time
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The best Halloween dessert are these Chocolate Monster Cookies made with homemade candy googly eyes, perfect chocolate chip cookies, and chocolate ganache.
Author:
Recipe type: dessert
Yields: 9 monster cookies
Ingredients
ganache:
  • 1 1/2 cups chocolate, coarsely chopped (I used 60% Ghirardhelli)
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, room temperature
Also needed:
  • one jumbo marshmallow for teeth
Instructions
The day before, make your candy googly eyes. They require at least 24 hours to fully dry, but once you make them they last for weeks so you'll be set for the season.
On the day you plan on making your monster cookies, make the chocolate chip cookies. My recipe for faithful chocolate chip cookies is the best you'll find.
how to make the ganache:
  1. Place coarsely chopped chocolate in a medium sized heat safe bowl and set aside.
  2. In a small saucepan over medium heat bring the heavy cream to a boil. You just want to get it to the point of a boil and then remove it from the heat as soon as it does.
  3. Pour the scalded heavy cream over the chocolate and let stand for 2-3 minutes undisturbed until chocolate has softened.
  4. Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated.
  5. Either add ganache to pastry bag or place plastic wrap directly on the surface of the ganache and allow to cool at room temperature for 2-4 hours.
To assemble monster cookies:
  1. Match cookie pairs according to size. Put the first cookie face down. Pipe on some ganache, making it thicker on one side. Place top cookie on ganache and press down on only one side to give the illusion of an open mouth.
  2. Use additional ganache on top to make your eyes stick.
  3. Cut out small teeth from the marshmallow. Get creative!
  4. Store in an airtight container if not eaten right away.

The best Halloween dessert are these Chocolate Monster Cookies made with homemade candy googly eyes, perfect chocolate chip cookies, and chocolate ganache.
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Chocolate Toffee Cookies

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These Chocolate Toffee Cookies take the perfect soft and chewy chocolate chip cookie to the next level. They are easy to make and couldn’t taste better.

These Chocolate Toffee Cookies take the perfect soft and chewy chocolate chip cookie to the next level. They are easy to make and couldn't taste better.

Oh yeah. Now these are what I’m talking about. I used my most favorite, naughty, soft and chewy chocolate chip cookie recipe and added chopped up See’s Toffee-ette pieces. Mercy.These Chocolate Toffee Cookies take the perfect soft and chewy chocolate chip cookie to the next level. They are easy to make and couldn't taste better.

Here’s how this recipe began… I hosted Christmas Eve dinner this year. We had a ton of people over and there was great food and even better company. One of the guests was my mother-in-law, the maker of the ever-so-popular granny’s monkey bread recipe. She has worked at the same school for a number of years and is very well loved. As such, she arrived at dinner with a big bag of goodies that people had given her, one of which was a bag of this toffee candy. Here it is a month later and we found ourselves still picking at all the treats in the bag. This madness had to stop, so I decided to put them in a cookie.These Chocolate Toffee Cookies take the perfect soft and chewy chocolate chip cookie to the next level. They are easy to make and couldn't taste better.

I’ve been using this recipe for over a decade now and I’ve never found a chocolate chip recipe that yields better cookies. That is, if you’re looking for a soft and chewy and delicious cookie. If you’re wanting a big, flat, and/or crunchy cookie, this isn’t for you. I use it as the base of all my cookie creations, including my sinful leftover Halloween candy cookies. The batter is nice and thick and scoops very nicely with a cookie scoop. I use both a metal baking sheet with a silpat liner as well as a baking stone lined with parchment. I wanted to show a comparison of how the two cooking surfaces gave pretty different results. The baking time varied drastically between the two with only 8 minutes for the metal pan and 12 minutes for the stone, but the color of the bottom of the cookie was very different too. But guess what? They both tasted fantastic. Just wanted to show you because baking times always vary with these types of foods depending on your bakeware as well as your oven.These Chocolate Toffee Cookies take the perfect soft and chewy chocolate chip cookie to the next level. They are easy to make and couldn't taste better.

Little bits and pieces of the toffee ooze out, just teasing you with what’s to come. Teeny tiny pieces of the nuts are spread throughout. And the milk chocolate chips set these over the top. You can’t eat more than two at a time.These Chocolate Toffee Cookies take the perfect soft and chewy chocolate chip cookie to the next level. They are easy to make and couldn't taste better.

All that melted gooey sinful goodness, my friends, is the reason I’m not able to shed these holiday pounds… and its totally worth it.These Chocolate Toffee Cookies take the perfect soft and chewy chocolate chip cookie to the next level. They are easy to make and couldn't taste better.

5.0 from 1 reviews
Chocolate Toffee Cookies
 
Prep time
Cook time
Total time
 
These Chocolate Toffee Cookies take the perfect soft and chewy chocolate chip cookie to the next level. They are easy to make and couldn't taste better.
Author:
Recipe type: Dessert
Yields: 3 dozen
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups firmly packed brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup milk chocolate chips
  • 1 cup chocolate nut toffee candies, roughly chopped (See's toffee-ettes or almond roca)
Instructions
  1. Preheat oven to 400° F. Prepare two baking sheets by lining with either parchment paper or a silpat.
  2. In small bowl, mix flour, baking soda, and salt.
  3. In stand mixer, cream butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Add vanilla and egg, mixing well. Add flour mixture, and mix slowly to incorporate, then beat to blend well for the least amount it takes to fully incorporate the ingredients. Stir in chocolate chips and toffee pieces.
  4. Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
  5. Bake in a 400° oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, 7-12 minutes.
  6. Let cookies cool on pan about 5 minutes, then transfer to cooling racks with a spatula. Serve warm or cool. Store in an airtight container or freeze for longer storage.

 

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Carrot Sandwich Cookies with Orange Cream Cheese Filling

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These rich and perfectly sweet Carrot Sandwich Cookies with Orange Cream Cheese Filling are super soft and beyond delicious. You will love them.

Carrot Cookies with Orange Cream Cheese Filling

I got an abundance of carrots in my CSA box.  Should I have peeled them, chopped them, and left them in the refrigerator for my family to have an available healthy snack?  Maybe.  Should I have whipped up a healthy side like a carrot salad or roasted them?  Perhaps.  Or should I have transformed them into an ultra soft sandwich cookie with a delectable cream filling?  Yeah, you’re getting to know me quite well, aren’t you.

I knew I wanted to make something sweet but I wanted something different than your traditional carrot cake.  These cookies are like two bite carrot cakes, but better.

Carrot Cookies with Orange Cream Cheese Filling

I’m not gonna lie.  The batter was super sticky and you have to use your hands to make them into nice little circles.  But again, if you’re getting to know me, you know I’m not afraid to make a mess when I cook if it means getting to like the batter right off my fingers.  I teach my foodie-in-training kids well, you know.

Carrot Cookies with Orange Cream Cheese Filling

This is what they look like when they come out of the oven.  These cookies are unbelievably soft.  If you like a cookie with a crunch, I’m afraid you’ll have to move on.

Carrot Cookies with Orange Cream Cheese Filling

A real professional-quality piping bag is on the long list of kitchen items I someday hope to buy.  But in the meantime, a good old plastic sandwich bag with the corner snipped off does the trick.

Carrot Cookies with Orange Cream Cheese Filling

 

Because I have OCD when it comes to food, I lined my cookies up with like-sized cookies so that both sides of my little sandwiches were even.  Then I arranged them on the cooling rack with their partners.  Then, I evenly distributed the cream filling so that each cookie go the right amount. Being neurotic with things like this brings me great pleasure.  I make no apologies for my crazy behavior.

Because… the end result is what you see below.  And these cookies were GOOD.

Carrot Cookies with Orange Cream Cheese Filling

5.0 from 1 reviews
Carrot Sandwich Cookies with Orange Cream Cheese Filling
 
Prep time
Cook time
Total time
 
These rich and perfectly sweet Carrot Sandwich Cookies with Orange Cream Cheese filling are super soft and beyond delicious. You will love them.
Author:
Recipe type: Dessert
Yields: Makes 14 sandwiches
Ingredients
Cookies:
  • 2 cups shredded carrots, packed
  • 3 tablespoons plus 1/2 cup packed brown sugar, divided
  • 4 tablespoons unsalted butter
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla
  • 1 large egg, beaten
  • 1 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Filling
  • 4 ounces cream cheese*
  • 2 tablespoons unsalted butter
  • 1 cup powder sugar
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees F. Prepare baking sheet by lining with parchment paper.
  2. Place shredded carrots in a fine mesh strainer over a bowl. Sprinkle 3 tablespoons of brown sugar over carrots and stir to coat. Allow to sit for at least 15 minutes to make the carrots tender. You should get at least 1/4 cup of brown liquid that drains out. Discard liquid and set carrots aside.
  3. Melt 4 tablespoons butter in small bowl. Add 1 teaspoon orange zest and 1 teaspoon vanilla. When butter cools, but is still liquid, add egg and whisk mixture.
  4. In large bowl, combine flour, cinnamon, pumpkin pie spice, 1/2 cup brown sugar, salt and baking soda. Stir to combine. Add sweetened carrots and egg mixture. Use hands to mix and form dough into bowl. Dough will be very sticky.
  5. Divide dough into two equal portions. Using half the dough, make 14 balls of equal size on cookie sheet in three rows of 5-4-5. Use fingers to flatten each ball into circles that are about 1/4 inch thick.
  6. Bake in preheated oven for about 14 minutes or until set. Allow cookies to rest on hot baking sheet for an additional 3 minutes before transferring to cooling rack. Repeat with second half of dough.
  7. To make the filling, add 4 tablespoons cream cheese and 2 tablespoons of butter to bowl of stand mixture and beat with paddle on medium high speed for about a minute until light and fluffy. Add powder sugar, orange zest and vanilla. Scrape down sides and mix on low for about 30 seconds until well combined.
  8. Match cooled cookies into pairs of like sizes. Either spread filling with a knife or add filling to a plastic bag and cut the corner off to squeeze it out. Distribute filling evenly onto 14 cookies, placing filling on flat side of cookie. Top with second cookie, flat side against cookie.
Notes
* The store was out of regular cream cheese so I used light. Normally not a fan but it worked just fine with these cookies. Now I can say they're 100% healthy! {sarcasm}

 

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