Three of My Favorite Cookie Recipes



Happy Tuesday!!

Since I have SO much content this week, I need more than my usual three blog posts.  Yay!!!

This weekend, my friend Anna and I are hosting our 4th Annual Cookie Exchange.  Our girlfriends look forward to this party every year, and this year no exception.  We’re doing a brunch along with it, so I’m sure it will a huge hit.

In honor of this trusty tradition, I thought it was best to share three of my absolute favorite cookie recipes with you.  I may or may not make one of these for the exchange this weekend. It will be a surprise 🙂

Sugar Cookies – I have searched far and wide for a sugar cookie recipe that not only is easy to work with, but also tastes amazing.  Look no further, friends… (PS-Happy Hanukkah)

 

Spritz Cookies.  If you follow me on Instagram, you know that I have had a bit of a debacle with my cookie press this past week. Long story long, I broke my trusty cookie press last Thursday (the spring broke).  Then, I went to Target to get a new one.  That one was designed by an idiot and the gap between the cookie press and the cookie sheet was way too big.. Then I got one at Sur La Table and that didn’t work either.  SO, I have a new one coming from Amazon tomorrow.  If this doesn’t work, I might quit life.  So frustrating.

PRE-HEAT OVEN 400 DEGREES
CREAM TOGETHER:
1 C.  SOFTENED BUTTER
1/2 C. SUGAR
SET ASIDE BUTTER / SUGAR
MIX TOGETHER:
2 1/4 C. FLOUR
1/2 TSP. SALT
ADD FLOUR MIXTURE SLOWLY TO THE BUTTER MIXTURE
ADD IN:
1 EGG
1 TSP. VANILLA
BAKE 6 – 9 MINUTES
MAKES ABOUT 5 DOZEN COOKIES

 

Gingerbread Cookies– My dear colleague gave me the recipe for “Double Ginger” Cookies last year, and I thought I’d modify them to make gingergread men and, guess what?  It worked!  Yay!  These little dudes are SO good.  The spice in them is the perfect amount.  Yummmm.

1 1/2 c butter
2 c sugar
2 eggs
1/2 c molasses
4 c flour
2 tsp baking soda
2 tsp cinnamon
2 tsp ground cloves
4 tsp ground ginger

Cream butter and sugar.  Add eggs and molasses and blend well.  Sift dry ingredients together.  Add half of dry mixture to creamed mixture and blend with a mixer.  Add remaining half and blend by hand.  Chill dough for several hours.

At this point, you can bake whatever portion you like and refrigerate or freeze the rest.  Dough keeps in the frig well covered, for at least a week.  To freeze, wrap in plastic wrap and put in Ziploc freezer bag.
Then, take out, roll out, cut out. and bake for 10 minutes or so.  It will make your kitchen smell amazing!!

Wishing you a happy happy baking season!!!

 

Leave A Comment

Your email address will not be published. Required fields are marked *