Chewy Ginger Molasses Cookies Recipe

Chewy Ginger Molasses Cookies Recipe

Chewy Ginger Molasses Cookies Recipe

Ingedients

  • 1 ½ cups butter, softened to room temperature (not melted)
  • 2 cups granulated sugar
  • ½ cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 375°F.
  2. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
  3. In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy.  Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined.  Cover and refrigerate dough for at least 30 minutes, until it is chilled*.
  4. Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They may crack more while cooling.)  Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.

Salted Caramel Crunch Cookies Recipe

Salted Caramel Crunch Cookies Recipe

Salted Caramel Crunch Cookies Recipe

Ingredients
  • 2 cups + 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 14 tablespoons (1¾ sticks) unsalted butter
  • 1 cup light brown sugar, lightly packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup thin salted pretzels, crushed
  • 1 cup toffee chips
  • 1 cup chewy caramels, cut into fourths
Instructions
  1. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  2. In a pan over medium heat, melt the butter, gently swirling the pan occasionally to make sure that the butter is being heated evenly. Cook until the foaming of the butter subsides. The butter should be warm brown in color and have a nutty smell. Transfer the butter to a heat-safe bowl to cool.
  3. In a large bowl, beat together the cooled brown butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
  4. Slowly add in the flour mixture and mix briefly, making sure not to overwork the cookie dough. Fold in about ¾ of the pretzels, toffee chips, and caramels, reserving some of each to top after the cookies have baked.
  5. Cover and refrigerate the dough for 30 minutes to an hour, or until the dough is cold to the touch.
  6. Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven. Line a baking sheet with parchment paper.
  7. Roll the cookie dough into ping-pong sized balls. Place on the prepared baking sheet, making sure the cookies have plenty of space to spread.
  8. Bake for about 12-15 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Remove the tray of cookies from the oven, let cool for a minute or two, and then gently press a few of the reserved pretzel pieces, toffee chips, and caramels into the tops of the cookies. Continue to cool the cookies on the baking sheet until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
  9. Repeat with remaining batches, until all cookies are baked.

Holiday Sprinkles Cookie Crisp Chocolate Truffles

Holiday Sprinkles Cookie Crisp™ Chocolate Truffles

Holiday Sprinkles Cookie Crisp Chocolate Truffles

Ingredients

  • 3 cups Holiday Sprinkles Cookie Crisp™ or Cookie Crisp™ cereal
  • 1/2 cup cookie butter spread
  • 1/2 cup marshmallow creme
  • 4 oz cream cheese, softened (from 8-oz package)
  • Additional Holiday Sprinkles Cookie Crisp™ cereal
  • 12 oz semisweet baking chocolate, melted

Instructions

  • Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.
  • In medium bowl, stir together cookie butter spread, marshmallow creme and cream cheese until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
  • Coarsely crush additional cereal. Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet. Immediately sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store in refrigerator.

Strawberry-Cheesecake Cookie Bars

Strawberry-Cheesecake Cookie Bars

Strawberry-Cheesecake Cookie Bars

Ingredients

  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • 3 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1/2 cup seedless strawberry jam (or raspberry jam, if desired)

Instructions

  • Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 13×9-inch pan. (If dough is sticky, use floured fingers.)
  • In large bowl, beat cream cheese and sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating on low speed after each, just until blended. (Don’t overbeat.) Spread cream cheese filling in pan over dough.
  • Place jam in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze jam on cream cheese mixture in 5 thick lines the length of the pan.
  • Use knife to pull all jam lines from top to bottom through cream cheese mixture at 1-inch intervals.
  • Bake 55 to 60 minutes or until filling is set in center. Remove from oven to cooling rack. Cool 30 minutes. Refrigerate at least 1 1/2 hours. To serve, cut into 6 rows by 3 rows. Store covered in refrigerator.

2-Minute Chocolate Chip Cookie For One

2-Minute Chocolate Chip Cookie For One

2-Minute Chocolate Chip Cookie For One

Ingredients

  • 2 tbsp (3O grams) unsalted butter,softened
  • 1 1/2 tbsp (2O grams) white granulated sugar.
  • 1 1/2 tbsp (2O grams) brown sugar.
  • 2 tbsp (3Oml) beaten egg
  • 1/4 tsp vanilla extract
  • 5 tbsp (60 grams) all purpose flour
  • 1/4 tsp baking soda
  • pinch salt
  • 1/4 cup (40 grams) chocolate chips

Instructions

  1. Place the butter and sugars in a 2-cup bowl or ramekin. Use a fork to combine all these ingredients.
  2. Beat an egg and add two tablespoons of the egg mixture into the bowl. Add the vanilla too. Stir to combine.
  3. Add the flour, baking soda and salt. Give it another good stir.
  4. Finally, stir in the yummy chocolate chips.
  5. Save a few for the top, if you wish to.
  6. For the magic to happen, pop the mixture in your microwave oven and let it bake for about 2 minutes.