Soft Sugar Cookies with Frosting

I'll admit it. I'm a total sucker for those grocery store sugar cookies in the plastic container with different colored frosting for every imaginable holiday. Orange and black for Halloween? Yum. Red, white, and blue for Fourth of July? Don't mind if I do. Pink, white, and red for Valentine's Day? Do you even have to ask? Loaded with preservatives and artificial ingredients though, I'm sure they're not the greatest food in the world health-wise. And while I'm sure the home-made version isn't toooo much better for you, at least they are slightly more natural? Maybe? At least that's what I'm telling myself.

These cookies totally live up to their name is softness. They have a rich buttery taste, and are completely satisfying. And with the endless combinations of frosting and sprinkle colors, they can truly work for any holiday!

Soft Sugar Cookies with Frosting
Makes 24 cookies

For the cookies:
4 1/2 cups of all-purpose flour
4 1/2 teaspoons of baking powder
3/4 teaspoons of salt
1 1/2 cups (3 sticks) of butter, at room temperature
1 1/2 cups of sugar
3 large eggs
5 teaspoons of vanilla extract

For the frosting:
4 cups of powdered sugar
1 stick of unsalted butter, melted
1 Tablespoon of vanilla extract
5 Tablespoons of milk (and more, if needed)

Directions: Preheat the oven to 350. Line two baking sheets with parchment paper. In a bowl, combine flour, baking powder, and salt. Whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. Turn the mixer to low, and add the dry ingredients. Mix until just combined. Place dough in non-metal bowl, cover with plastic wrap, and chill for one hour. (I had some straggler dry ingredients at the bowl when I was done, if you do- don't mix them in with the dough.)

After the dough has chilled, scoop a heaping Tablespoon of dough into your hands and roll it into a ball. Place on the parchment-lined baking sheet, and flatten the ball slightly with the bottom of a glass.  Repeat with the remaining dough, spacing the cookies 2-3 inches apart. Bake for about 10-12 minutes. You don't want to even let them get to a golden brown- and if so, just slightly. Let cool on the baking sheet for several minutes, and transfer to a wire rack to cool completely.

To make the frosting, place the confectioners sugar in the bowl of an electric mixer. Add the melted butter, vanilla, and milk to the bowl and beat until smooth. Whisk in additional milk if icing is too thick, one teaspoon at a time, until you reach your desired consistency. Color frosting with gel food coloring, and frost cookies. Top with sprinkles, and store in an airtight container. Enjoy!

Adapted from Annie's Eats, original recipe here.

Gingersnap Cookies

I definitely have quite the soft spot for gingersnaps. My mom used to buy them every fall, and I looked forward to that crispy, spiced cookie treat all year. My tastes have evolved a bit since then though, and my favorite way to eat them now is to dip them in my coffee. 

Gingersnap Cookies

2 1/4 cups of all-purpose flour
2 teaspoons of ground ginger
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 of teaspoon salt
3/4 of cup butter, softened
1 cup of white sugar
1 egg
1 tablespoon of water
1/4 cup of unsulphered molasses
2 Tablespoons of white sugar

Directions: Preheat oven to 350. Line two baking sheets with parchment paper. Whisk the flour, ginger, baking soda, cinnamon, cloves, and salt together in a small bowl. Set aside.

In the bowl of a stand mixer, beat the butter and 1 cup sugar until light and fluffy. Beat in the egg, and then stir in the water and molasses. Gradually stir the flour mixture ingredients into the molasses mixture. Place dough in freezer for about 20 minutes to harden.

Shape dough into walnut sized balls, and roll them in the remaining 2 Tablespoons of sugar. Place the cookies 2 inches apart onto the cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes, and then transfer to a wire rack to cool completely. Yields about 30 cookies. Enjoy!

Adapted from allrecipes.com, original recipe here.

Double Chocolate Peppermint Cookies

In my early baking days, I loved making Christmas cookies, and my absolute favorite one to bake was Betty Crocker's Double Chocolate Chunk Cookie with chunks of candy cane mixed in. It was truly a heavenly combination. When I found this recipe for a slightly more grown-up version, I knew I had to try it.

Double Chocolate Peppermint Cookies

8 oz of semisweet baking chocolate, roughly chopped
4 Tbsp unsalted butter
1 cup of flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
2 eggs, room temperature
3/4 cup of packed light-brown sugar
1 teaspoon of vanilla extract
1/2 teaspoon of peppermint extract
1 package of chocolate chunks
5 peppermint candy canes, roughly crushed

Directions: Preheat oven to 350. Line 2 baking sheets with parchment paper.

Heat butter in a saucepan over medium-low heat until melted. Gradually add the chopped chocolate, stirring until melted. Remove from heat and set aside.

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat eggs, brown sugar, vanilla extract, and peppermint extract on a high speed until sugar is completely dissolved. Reduce speed to low and add chocolate/butter mixture. Slowly add the flour mixture, while continuing to beat on low.

Remove bowl from stand, and mix in chocolate chunks and crushed candy canes by hand. Drop onto baking sheet in heaping Tablespoons, about 2 inches apart. Bake at 350 for 10 to 12 minutes. Allow to cool for about 5 minutes, and transfer to wire racks. Yields about 20 cookies. Enjoy!

Adapted from Confections of a Foodie Bride, original recipe here.

Peanut Butter Surprise Cookies

I had an amazing baking opportunity last week. One of my co-workers volunteers at his local soup kitchen, and every year they host a large holiday dinner. They prepare all of the food themselves, and last year close to 800 people showed up for it.

A couple weeks ago, he sent an email around asking for volunteers to help contribute some baked goods. I signed up immediately. I knew this would be a great chance to do something I enjoy, and help others at the same time.

I ended up making 3 types of cookies for the dinner- Gingersnaps, Double Chocolate Peppermint Cookies, and Peanut Butter Surprise Cookies. I also made a Raspberry-filled Chocolate Cupcake with a Raspberry Buttercream icing. I was thrilled to get my hands "dirty" with all this baking and then hand it off, bringing some holiday cheer to those in need. We certainly didn't need all those sweets sitting around!

Here is the recipe for the Peanut Butter Surprise Cookies, and the rest of the recipes will be in subsequent posts!

Peanut Butter Surprise Cookies

3/4 cup creamy peanut butter
4 Tablespoons of unsalted butter, room temperature
1 cup of brown sugar
2 eggs
1 teaspoon of vanilla extract
1 2/3 cups of flour
1 teaspoon baking powder
1/4 teaspoon salt
12 peanut butter- or caramel- filled chocolate candies, unwrapped
2 Tablespoons of granulated sugar

Directions: Preheat oven to 350. Line two baking sheets with parchment paper.

Whisk together flour, baking powder, and salt in a small bowl. Set aside.

In the bowl of a stand mixer, cream together peanut butter and butter on medium speed. Slowly add brown sugar, and beat until light and smooth. Add in eggs, beating after each, and then add the vanilla. Slowly add flour mixture to peanut butter mixture, and beat until just combined. Refrigerate the dough for about 20 minutes, until it hardens slightly and is easier to work with.

Scoop out about 1 heaping Tablespoon of dough. Flatten into somewhat of a patty-shape, and place 1 candy in the middle. Top with another heaping Tablespoon of dough in the same shape, and press lightly down on edges to enclose the candy. Place on the parchment-lined baking sheets, about 2 inches apart.

Bake at 350 for 10 minutes, pull out, and gently press dough down with the bottom of a drinking glass. (It may be handy to have a small dish of sugar handy, to dip the glass in between cookies, in case glass begins to stick to the dough.) Continue baking for 3 more minutes, or until they just start to turn golden brown. Allow to cool on sheets for about 5 minutes, then transfer to a wire rack to cool completely. Yields 12 cookies. Enjoy!

Note: If you use caramel-filled candies, and you have a penchant for eating cookies warm out of the oven, be careful! The caramel will be hotter than the cookie.

Adapted from Bake or Break, original recipe here.

S'mores Cookies

First of all, I would like to mention that this is my 100th post!! WOW! I have to say I've had a lot of fun with this blog so far, and I'm extremely happy to have reached that milestone. I know the blog has evolved a bit (OK, a lot!) from it's original direction, but I'm pleased with that. I really feel that it's an accurate portrayal of our life, food, decorating, and family. And of course I would like to thank anyone who reads, comments, or follows my blog. I really appreciate it- and a big thank you!!

But anyway... I was looking for the perfect dessert to bring along on a camping trip with friends this past weekend, and I immediately thought of something s'mores inspired, of course. I've seen s'mores inspired cupcakes before, but decided against them because I figured they would be too much of a pain to transport. I debated doing s'mores whoopie pies for a bit, but I deemed them too delicate. Cookies would be perfect!

Ingredients

2 sticks butter, room temperature
1 cup packed brown sugar

3/4 cup granulated sugar
2 large eggs
1 Tablespoon vanilla
2 1/2 cups graham flour (this was found in the organic section of my supermarket)
1 1/2 cups all-purpose flour

1 teaspoon salt

1 1/2 teaspoons baking soda
1 1/2 cups chocolate chips
3 large Hershey’s chocolate bars, broken up

8 large Marshmallows cut into pieces

Directions
: Preheat oven to 350. Beat butter and sugars in mixer until light and fluffy. Add eggs and vanilla, and beat until combined.

Mix dry ingredients- flours, salt, and baking soda- together in a bowl. Slowly add to wet mixture, followed by chocolate chips, and beat until just combined. Place dough in refrigerator  for about 15-20 minutes to allow to firm up.

Line a baking sheet with parchment paper. Form cookies with roughly 2 Tablespoons of dough each, and flatten slightly on the sheet. Press marshmallow and chocolate bar pieces into the top of each cookie. Bake for 11-13 minutes, or until edges just start to brown. Remove from oven, let sit for about 5 minutes, and then move cookies to cooling rack to cool completely. Enjoy!

Adapted from My Baking Addiction, original recipe here.