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Showing posts with label COOKIE. Show all posts
Showing posts with label COOKIE. Show all posts

Recipe - Soft and Chewy Brown Butter Gingersnaps

My Soft and Chewy Brown Butter Gingersnaps host all the classic appeal that you know and love – plus SO much more! The edges are irresistibly crunchy, while the thick centers stay soft and chewy. They’re a Christmas cookie miracle! 

yield 2 dozen cookies






Ingredients

3/4 cup (170g) unsalted butter, browned and brought back to room temperature
3 cups (361g) all-purpose flour
2 and 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (198g) granulated sugar
1/2 cup (106g) light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup (85g) molasses (mild, not blackstrap)
1/2 teaspoon orange zest

For the Sugar Coating:
1/2 cup (99g) granulated Sugar

Instructions

How to Brown Butter:

  1. Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 8 to 10 minutes. Remove from heat, pour browned butter into a small bowl, cover, and refrigerate until solidified, about 2 hours.

To make the Dough:

  1. In a large mixing bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
  2. Remove the brown butter from the refrigerator. Microwave the butter on low power, for 10 to 15 seconds, or until it’s just softened, but not melted.
  3. Visit Soft and Chewy Brown Butter Gingersnaps @ bakerbynature.com for full instructions.

Recipe - Lemon Whippersnaps

These Lemon Whippersnaps are perfect for a party! Super easy to make with just a handful of ingredients! Lemon zest and lemon juice give these amazing cookies a bright, bold flavor that’s impossible to resist!

Serves: 2 dozen cookies






Ingredients

1 15.25 oz package lemon cake mix with pudding in the mix
2 cups Cool Whip
1 egg, lightly beaten
1 tbsp lemon zest
2 tbsp lemon juice
½ cup powdered sugar

Instructions

  1. Preheat oven to 350F.
  2. Line a cookie sheet with parchment paper.
  3. Combine cake mix, Cool Whip, egg, lemon zest, and lemon juice in a large bowl.
  4. Stir until completely combined.
  5. Place powdered sugar in a small bowl.
  6. Use a cookie scoop to scoop cookie dough.
  7. Visit Lemon Whippersnaps @ momontimeout.com for full instructions.

Recipe - Bakery Style Chocolate Chip Cookies

Perfectly baked chocolate chip cookies that are slightly crispy and chewy with the perfect amount of chocolate chips.




Serves: 18


Ingredients

2½ cups all-purpose flour (add an additional ¼ cup if dough seems too sticky)
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
½ cup granulated sugar
1 cup packed brown sugar
2 teaspoon pure vanilla extract
2 large eggs, room temperature
2 cups chocolate chips (I used semi-sweet)

Instructions

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat.
  2. In a medium bowl, mix dry ingredients - flour, baking soda, baking powder, and salt; set aside.
  3. In a stand alone mixer fitted with a paddle attachment (can use hand held too), cream together butter and granulated sugar and brown sugar. Add vanilla and eggs one at a time and mix, scraping down sides of bowl as necessary. Mixture may look lumpy.
  4. Visit Bakery Style Chocolate Chip Cookies @ stuckonsweet.com for full instructions.
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