Pumpkin Chocolate Chip Cookies (Debbie’s)

October 7, 2016

• ½ cup butter
• 1 ½ cup sugar
• 1 egg
• 1 teas vanilla
• 1 cup pumpkin

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Snickerdoodles

October 7, 2016

• 1 cup butter (2 sticks)
• 1 ½ cups sugar
• 2 eggs
• ½ teas vanilla
• ½ teas almond extract
• 2 ¾ – 3 cups flour
• 2 teas cream of tartar
• 1 teas soda
• ¼ teas salt

Roll in cinnamon/sugar, bake 375° 8-10 minutes

Berger Cookies

March 29, 2020

Cookies

•  2 cups flour
•  1½ teas baking powder
•  ¼ teas salt
•  1 stick soft butter
•  3/4 cup sugar
•  1 egg white
•  1½ tbls heavy cream
•  1½ teas vanilla

Frosting – melt and stir

•  3 cups chocolate chips
•  1¼ cups heavy cream
•  ¼ teas salt
•  1⅔ cups cocoa
•  1¼ cups powdered sugar
•  1½ teas vanilla

Bake at 350 8-10 minutes. Frost when cool.

Oatmeal Cookies

February 21, 2021

• 2 sticks butter, softened
• ¾ Cup firmly packed brown sugar
• ½ Cup granulated sugar
• 2 Eggs
• 1 Teaspoon vanilla
• 1-½ Cups all-purpose flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon ground cinnamon
• ½ Teaspoon salt
• 3 Cup Quaker Oats
• 1 Cup craisins
• ½ Cup chocolate covered cherries

Cream butter, sugars, eggs and vanilla until fluffy. Sift all dry ingredients together. Mix to combine. Stir in craisins and chocolate covered cherries. Use an ice cream scoop to shape balls. Bake 8-9 minutes at 375° but don’t over bake. (Unless you want crunchy cookies, in which case, just buy them!)

Soft Ginger Cookies

December 20, 2023

• 4 and 2/3 cups all-purpose flour
• 1 Tablespoon baking soda
• 1 and 1/2 Tablespoons ground ginger
• 1 and 1/2 Tablespoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ground allspice or nutmeg
• 1 generous pinch finely ground black pepper
• 1/2 teaspoon salt
• 12 ounces butter, at room temperature
• 2 and 1/4 cups light brown sugar, packed
• 1 teaspoon vanilla extract
• 1/2 teaspoon finely grated orange zest
• 2 large eggs, at room temperature
• 1/2 cup molasses
• 3 Tablespoons bourbon

Combine dry/spices and sift well. Cream butter, sugar eggs vanilla until no longer grainy. Add molasses, orange zest and bourbon. Scrape the bowl. Mix in the dry/spice mix. Let chill. Form small balls of dough and roll in white sugar or cinnamon/sugar. Bake at 375 for about 10 minutes. Crackles will form on top. These stay soft and chewy if you don’t over-bake them.

Lindsey’s Molasses Cookies

January 10, 2025

2 cups (10 oz/315 g) all-purpose flour
1½ teaspoons baking soda
¼ teaspoon kosher salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¾ cup (6 oz/185 g) unsalted butter, at room temperature
1 cup (7 oz/220 g) firmly packed light brown sugar
1 large egg
⅓ cup (3¾ oz/115 g) light molasses
½ cup (3½ oz/100 g) turbinado sugar

Hot Chocoate Cookies

April 23, 2014

• 1 stick unsalted butter
• 1 ½ lbs semisweet chocolate (7  3.5 oz. bars) 12 oz. chopped, 7.5 oz. cut into 1-inch squares and the rest grated for garnish
• 1 ½ cups flour
• ¼ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 ¼ cups light brown sugar
• 3 eggs
• 1 ½ teaspoons vanilla
• 30 large marshmallows

In a medium saucepan, melt the butter and 12 oz. chopped chocolate. Set aside to cool.
Beat the sugar, eggs and vanilla at low speed until smooth. Mix in the cooled chocolate mixture just until blended.
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Chocolate Chip Cookies

November 26, 2013

• 1 cup brown sugar
• ½  cup white sugar
• 1 cup butter – softened (not melted)
• 2 eggs
• 2 teas vanilla
• 2 ½ cups flour
• 1 teas baking soda
• 1 tablespoon cornstarch
• ½ teas salt
• 1 ½ cups chocolate chips

Cream the sugars, butter, eggs and vanilla for 10 minutes using the paddle attachment.

Sift the dry ingredients. Add to the creamed mixture just until combined. Add the chocolate chips.

Using an ice cream scoop, place rounded balls of dough on cookie sheet.

Bake 8-9 minutes at 375°

Lemon Meltaway Cookies

August 12, 2016

Cookies

• 1 ¼ cups flour
• ¾ cup butter – softened
• ½ cup corn starch
• ⅓ cup powdered sugar
• 1 Tbls lemon juice
• 1 teas grated lemon zest

Frosting

• ¾ cup powdered sugar
• ¼ cup butter softened
• 1 teas lemon juice
• 1 teas lemon zest

Owl Cookies

October 7, 2016

• 2 cups butter
• 2 cups sugar
• 4 eggs
• 4 teas vanilla or almond
• 4 tbls milk
• 6 cups flour
• 2 teas salt

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Molasses Cookies

October 7, 2016

• ¾ cup butter
• 1 cup sugar
• 2 eggs
• 1 cup molasses
• 4 cups flour
• 1 teas salt
• 1 teas soda
• 2 teas cinnamon
• 1 tea ginger
• ¾ cup cold coffee

Drop by spoonfuls – bake at 350° 8-10 minutes.

Sugar Cookies – Lofthouse Style

November 23, 2013

Cookies:

• 6 cups all purpose flour
• 1 teas baking soda
• 1 teas baking powder
• 1 cup butter, (2 sticks) at room temperature
• 2 cups granulated sugar
• 3 eggs
• 2 teas vanilla extract
• 1 ½ cups sour cream or Greek yogurt

Cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined. (more…)

Chocolate Cookie Wafers

November 26, 2013

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ teas salt
• ¼ teas baking soda
• 6 Tbls butter
• ⅔ cup brown sugar
• ½ cup sugar
• 1 teas vanilla
• 1 egg white

Cream the butter, sugars vanilla and egg white. Sift the dry ingredients and combine with the creamed mixture. Roll into a log and wrap tightly. Refrigerate several hours.

Cut into 1/4 inch slices. Bake at 350° 10-12 minutes or longer if you’ll be crumbling them for chocolate cookie crumb crust.

Soft Sugar Cookies

November 26, 2013

• 1 cup butter at room temp
• 1 cup sugar
• 3 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½  tsp salt
• 1 egg
• 1 tsp clear Mexican vanilla
• 1 tsp almond emulsion

Cream soft butter and sugar together really well using the paddle attachment. Add egg, almond and clear Mexican vanilla. Beat on high until fluffy.

Sift dry ingredients and mix in just until blended. Dough should be soft and hold together. Add a splash of milk if it’s still a bit crumbly.

Dust parchment paper with powdered sugar, roll out between 2 layers and chill dough for one hour. Cut with desired cookie cutter.

Bake on parchment paper @ 350* for 10 minutes. Do not overtake. Do not let edges brown. Take them out before they actually look done.