Molasses Crinkles

Cookie Dough

1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 whole egg + 1 yolk
6 tablespoons molasses
1 tablespoon vanilla extract
2 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
3 cups all purpose flour

Sugar Coating

3/4 cup granulated sugar
1/4 teaspoon ground ginger
1/8 teaspoon allspice

Instructions

Preheat oven to 375° F.

In the bowl of your stand mixer combine butter and sugar until fluffy.

Add in egg plus yolk and mix until incorporated.

Add molasses and mix until incorporated

Stir in vanilla, baking soda, baking powder, salt, ginger, cinnamon, ground cloves, and allspice.

Add flour 1 cup at a time and only mix until just incorporated.

For the sugar coating; in a small bowl combine sugar, ginger, and allspice.

Drop rounded tablespoons of cookie dough into sugar coating and cover dough balls completely.

Place the dough balls onto a lined baking sheet.

Bake in a preheated oven for 10-12 minutes.

Allow cookies to cool on a bakers rack.

Store in an airtight container and enjoy!

Thick and Chewy Chocolate Chip Cookies

2 1/2 cups unbleached all-purpose flour 
1 teaspoon baking soda 
1 teaspoon kosher salt 
2 sticks (16 tablespoons) European-style unsalted butter, room temperature 
1 3/4 cups sugar 
2 eggs 
1 teaspoon pure vanilla extract 
2 cups dark chocolate chunks 

In a small mixing bowl, whisk together flour, baking soda, and salt until well combined. 

In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed. 

Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. Refrigerate overnight. 

Preheat the oven to 375 F with rack in the center. Line cookie sheets with parchment or silicone baking mats. 

Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.

Danish Butter Cookies

DANISH BUTTER COOKIES
1 c. sweet butter 1 egg 1 c. sugar 1 tsp. vanilla 2 c. flour 1/2 tsp. baking soda 1/2 tsp. cream of tartar Cream butter and sugar together. Add egg. Mix dry ingredients, sifted once. Add a little at a time. Add vanilla. Roll into small balls about the size of a walnut. Flatten with a fork. Sprinkle with sugar.  Bake at 350 to 375 degrees for 10-12 minutes.

Favorite Oatmeal Chocolate Chip Cookie

taken from here

1 C. Butter
1 C. Sugar
1 C. Brown Sugar
2 Eggs
2 tsp Vanilla
1 tsp Salt
1/2 tsp Baking Powder
2 tsp Baking Soda
2 1/4 C. Flour
2 C. Oats
1 package Semi-Sweet Morsels

Cream together butter and sugars. Add eggs and vanilla and mix well.  Add salt, soda, powder, flour and mix just until combined.  Add oats and morsels and mix with a wooden spoon.  Bake at 350 degrees for 10-12 minutes (I do 10 mins.)  Enjoy with milk!

Chocolate Croissant Cookies

• 1 4 ounce stick  unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 tablespoon sugar
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1 cup plus 2 tbsp flour
• 4 tablespoons unsalted butter
• 9 tablespoons mini chocolate chips
• 3 tablespoons granulated sugar
• 1 egg white, beaten
• Coarse white sanding sugar

• Using an electric mixer, cream the butter, cream cheese and sugar on high speed for 3 minutes.
• Add the vanilla and salt and mix at low speed until blended. Mix in the flour at low speed until incorporated.
• Divide the dough into thirds; pat into disks. Wrap in plastic wrap; refrigerate for 15 minutes.
• Preheat the oven to 350 degrees . Line 2 cookie sheets with parchment. Roll out each dough disk into an 8-inch round. Stack the rounds between pieces of parchment, place on a small baking sheet and refrigerate for 15 minutes. Meanwhile, melt the butter; let cool for 5 minutes.
• Place 1 dough round on a floured surface. Using a small offset spatula, spread with 1 tbsp. plus 1 tsp. melted butter; sprinkle with 3 tbsp. chocolate chips and 1 tbsp. granulated sugar. Using a large knife, cut the round into 8 wedges.
• Working from the wide end, roll up each wedge and transfer to a prepared pan, spacing evenly and bending in the ends to form a crescent shape. Refrigerate the cookies while you repeat with the remaining dough round, butter, chocolate chips and granulated sugar.
• Brush the cookies with egg white; sprinkle generously with sanding sugar. Bake until golden, 22 to 24 minutes. Transfer to racks to cool.

Chocolate Cookie Dough

1 c. sugar
4 Tbsp. butter, at room temperature
1/4 tsp. salt
1 egg
1 tsp. pure vanilla extract
1/2 c. unsweetened cocoa powder
3/4 c. flour

Using an electric mixer, cream the sugar, butter, and salt at high speed until well blended - about 3 minutes.  Scrape the bowl down, add the egg & vanilla, and beat for 1 minute.

Beat in the cocoa at medium speed until thoroughly blended.  Add the flour and mix at low speed just until incorporated.

(Recipe is from Every Day with Rachael Ray.  One person suggested cutting cookies into circles, baking, and then sandwiching with frosting in the middle.  I would guess that you would bake cookies between 325 and 350 F but the recipe does not have any baking instructions.)

YW Pumpkin Chocolate Chip Cookies with Penuche Glaze

COOKIES
1 c. canned pumpkin
1 c. white sugar
1 egg
1/2 c. vegetable oil
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. milk
1 Tbsp. vanilla
1 c. semi-sweet chocolate chips
1/2 c. chopped walnuts


Penuche Glaze
3 Tbsp. butter
1/2 c. brown sugar
1/4 c. milk
1 - 1 1/2 c. powdered sugar

In a large mixing bowl, combine pumpkin, sugar, egg, and vegetable oil.  Mix well.

In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.

Add flour mixture to pumpkin mixture.  Add milk, vanilla and mix well.

Add chocolate chips and nuts.

Drop by spoonfuls on a greased cookie sheet.   Make balls on the smaller size - about 1 in.

Bake at 350 F (177 C) for approximately 10 minutes or until lightly brown and firm.

While cookies are baking, make glaze.

Measure out all ingredients to have ready.  You will have to work fast.

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly.

Cook, stirring constantly, for 1 minute.  Add milk and powdered sugar.  Stir until smooth.

Keep over low heat.

Remove cookies from sheet and allow to cool briefly.  Using a knife or pastry brush, paint each cookie with a thin coat of glaze.

Makes 5 dozen cookies.

Kool-Aid Cookies

1 pkg (16 oz) Kool-Aid powder (watermelon, lime, etc.)
1 2/3 c. white sugar
1 1/4 c. butter, softened
2 large eggs, beaten
1/2 tsp. salt
1 tsp. baking soda
3 c. flour
1/2 c. white sugar (placed in separate bowl)

Preheat oven to 325 degrees Fahrenheit (162.7 C).

Mix Kool-Aid with sugar.  Add softened butter and mix until nice and fluffy.  Add eggs and mix well.  Mix in salt and baking soda.  Make sure ingredients are totally incorporated.  Add flour slowly, mixing after each addition.

Spray cooking sheets or line with parchment paper.  Roll dough balls 1 inch in diameter in your hands. Coat cookie ball in sugar and then place on cookie sheet.

Bake at 325 for 10-12 minutes or until they are just starting to turn golden around the edges.  Let cookies cool for no more than 1 minute and then remove to finish cooling on a wire rack.

Makes 6 dozen cookies

No Bake Chocolate Cookies

1/2 c. butter
1/3 c. cocoa
1/3 c. peanut butter
3 c. oatmeal
2 c. sugar
1/2 c. milk
1 tsp. vanilla

Bring the butter, sugar, cocoa, and milk to a boil.  Let boil for 1 minute.  Take the pan off of the heat and add peanut butter, vanilla, and oatmeal.  Mix well.

Drop by rounded teaspoons onto wax paper.  Let cool.

Makes about 3 dozen cookies.

Hamantashen

4 eggs
2 tsp. vanilla
1 c. oil
3 tsp. baking powder
1 1/4 c. sugar
1/2 tsp. salt
5 1/2 c. flour (approx.)

Beat the eggs.  Beat in oil, sugar, vanilla, baking powder, salt.  Add flour gradually and mix thoroughly. Knead until smooth enough to roll on a floured board.  Roll out.  Cut dough into 3-4 inch rounds.  Place desired filling on each round.  Pinch together sides of lower half of circles to form triangles.  Place Hamantashen on a lightly greased baking sheet or pan and bake at 350 F for 30 minutes, or until golden brown.

Fillings:
The usual fillings are cooked prunes or poppys eeds.  Prepared prune jelly or other types of jelly may be used.

Everything but the Kitchen Sink Cookies

1 c. sweetened flaked coconut
1/2 c. old fashioned oatmeal
1 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. butter, softened
1/4 c. shortening
3/4 c. dark brown sugar, firmly packed
3/4 c. granulated sugar
1 large egg
1/4 c. smooth peanut butter
1 tsp. vanilla
1 c. crisped rice cereal or unsweetened corn flakes or both
1 1/3 c. semisweet chocolate chips
sugar for dipping

Preheat oven to 375 F (190 C).

Combine the coconut and oatmeal on a baking sheet and bake in oven, stirring occasionally, for 5 - 6 minutes or until lightly toasted.  Set aside to cool to room temperature.

In a medium bowl, mix flour, baking soda, salt, and cinnamon.  Set aside.

In a large bowl, using an electric mixer on medium speed, cream butter with sugars until light and fluffy.  Beat in the egg, peanut butter, and vanilla.  Stir in flour mixture until just combined.  Stir in oatmeal and coconut until just combined.  Fold in the cereal(s) and chocolate chips, incorporating evenly throughout the dough.

Drop by rounded Tablespoonfuls, about 2 inches apart, onto a parchment-lined or lightly greased baking sheet.  Flatten cookies with a bottom of a glass that has been first dampened with water and then dipped into sugar, dipping glass into sugar to flatten each cookie.  (You can touch glass to dough instead of dampening with water.)

Bake for about 10 - 12 minutes or until the cookies are golden.  Turn baking sheet around halfway through the baking time to ensure even browning.  Cool for 2 - 3 minutes on baking sheet and then transfer to a rack to cool completely.

Makes 4 dozen.

Turley Sugar Cookies

1 c. shortening
1 1/2 c. sugar
3 eggs, beaten
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. flour
1 Tbsp. baking powder

Cream shortening and sugar.  Mix in eggs, salt, almond, and vanilla.  Mix in flour and baking powder.

Roll into balls.  Flatten with flat-bottomed cup that has been dipped in sugar.

Bake at 350 F for 7 minutes.

Chocolate Crinkles

4 eggs
1/2 c. confectioner's sugar
2 tsp. vanilla
1/2 tsp. salt
2 c. white sugar
1/2 c. vegetable oil
1 c. unsweetened cocoa powder
2 c. flour
2 tsp. baking powder

In a medium bowl, mix together cocoa, white sugar, and vegetable oil.  Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking powder, and salt; stir into the cocoa mixture.  Cover dough and chill for at least 4 hours.

Preheat oven to 350 F (175 C).  Line cookie sheets with parchment paper.  Roll dough into one inch balls.  Coat each ball into powdered sugar before placing onto prepared cookie sheets.

Bake in a preheated oven for 10 - 12 minutes.  Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Makes 72 cookies.

No Bake Cookies

1/2 c. butter
1/3 c. cocoa
1/3 c. peanut butter
2 c. sugar
1/2 c. milk
1 tsp. vanilla
3 c. oatmeal

Bring the butter, sugar, cocoa, and milk to a boil.  Let boil for 1 minute.  Take pan off the head and add peanut butter, vanilla, and oatmeal.  Mix well.

Drop by rounded teaspoon onto wax paper.  Let cool.

Makes about 36