Soft Maple Sugar Cookies 

Sweet Community Rating:	Not yet rated!
Prep time :	0:15
Bake/Cook time :	0:08 to 0:10
Yield :	22 cookies
Chef :	Jessica Segarra

Description

Maple is one of the most under-appreciated flavors, but not for long! These sweet and soft maple sugar cookies pack a double whammy with maple flavoring in the cookie as well as the icing - making them the perfect Fall dessert.

Ingredients

2 1/3 cups all-purpose flour* 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1/2 cup (1 stick) unsalted butter, softened 

1/3 cup vegetable oil 

1 1/2 cup Dixie Crystals Extra Fine Granulated Sugar

1 large egg 

2 teaspoons vanilla extract 

1/2 teaspoon maple extract 

2 cups Dixie Crystals Confectioners Powdered Sugar

2 tablespoons water 

1 teaspoon vanilla extract 

1/2 teaspoon maple extract 

Sprinkles

Directions

1. Preheat oven to 350°F.  Line a baking sheet with parchment paper, set aside.
2. In a medium bowl, whisk together flour, baking soda and salt.  Set aside.
3. In a large bowl, beat butter, vegetable oil and sugar until well combined.   Mix in egg, vanilla extract and maple extract.
4. Add flour mixture 1 cup at a time, mixing until completely combined.
5. Roll 2 tablespoons of dough into balls and place on prepared baking sheet, leaving room for spreading. Lightly flatten dough balls with bottom of a cup into a disk shape.
6. Bake for 8-10 minutes, just until edges are set.  Remove from oven and allow to cool for 15 minutes on baking pan.  Transfer to a cooling rack.
7. For icing: In a small bowl, whisk together powdered sugar, water, vanilla extract and maple extract until smooth.
8. Using a spoon, smooth icing onto top of each cookie. Quickly sprinkle with sprinkles if desired and let set for 10 minutes, or until hardened.
9. Serve immediately or store in an airtight container for up to 5 days.

This just may be our FAVORITE cookie recipe!

Soft Maple Sugar Cookies 

Sweet Community Rating:	Not yet rated!
Prep time :	0:15
Bake/Cook time :	0:08 to 0:10
Yield :	22 cookies
Chef :	Jessica Segarra

Description

Maple is one of the most under-appreciated flavors, but not for long! These sweet and soft maple sugar cookies pack a double whammy with maple flavoring in the cookie as well as the icing - making them the perfect Fall dessert.

Ingredients

2 1/3 cups all-purpose flour* 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1/2 cup (1 stick) unsalted butter, softened 

1/3 cup vegetable oil 

1 1/2 cup Dixie Crystals Extra Fine Granulated Sugar

1 large egg 

2 teaspoons vanilla extract 

1/2 teaspoon maple extract 

2 cups Dixie Crystals Confectioners Powdered Sugar

2 tablespoons water 

1 teaspoon vanilla extract 

1/2 teaspoon maple extract 

Sprinkles

Directions

1. Preheat oven to 350°F.  Line a baking sheet with parchment paper, set aside.
2. In a medium bowl, whisk together flour, baking soda and salt.  Set aside.
3. In a large bowl, beat butter, vegetable oil and sugar until well combined.   Mix in egg, vanilla extract and maple extract.
4. Add flour mixture 1 cup at a time, mixing until completely combined.
5. Roll 2 tablespoons of dough into balls and place on prepared baking sheet, leaving room for spreading. Lightly flatten dough balls with bottom of a cup into a disk shape.
6. Bake for 8-10 minutes, just until edges are set.  Remove from oven and allow to cool for 15 minutes on baking pan.  Transfer to a cooling rack.
7. For icing: In a small bowl, whisk together powdered sugar, water, vanilla extract and maple extract until smooth.
8. Using a spoon, smooth icing onto top of each cookie. Quickly sprinkle with sprinkles if desired and let set for 10 minutes, or until hardened.
9. Serve immediately or store in an airtight container for up to 5 days.

All content rights reserved. 2012-2017 , Dixie Crystals

Bakery Style Chocolate Chip Cookies

BAKERY STYLE CHOCOLATE CHIP COOKIES

yield: 12-18 COOKIES

Crazy for crust

These Bakery Style Chocolate Chip Cookies are gooey, chocolatey, XL, and filled with brown butter!

INGREDIENTS:

• 2 sticks butter (we’re going to brown it!)
• 3/4 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 teaspoon almond extract, optional
• 1 teaspoon baking soda
• 3 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cup mini chocolate chips

DIRECTIONS:

1. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool. (Here is a visual on how to brown butter.)
2. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
3. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
4. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract and almond extract (optional, but it adds great flavor). Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
   Important: Cover bowl with plastic wrap and chill dough for at least 3 hours. I chilled mine overnight. It must be COMPLETELY cold before you bake it for these to turn out properly.
5. NOTE: to make it easier to scoop, let the dough chill for about 30 minutes so it's not too liquidy, then scoop your dough onto a cookie sheet lined with wax paper. Cover with plastic and chill for several hours or overnight, then place on baking sheets as in step 7 below.)
6. Preheat oven to 350°. Line cookie sheets with parchment or silpat liners. If your dough has been chilling overnight, you may need to let it sit at room temp for about 20 minutes before you can scoop it. Even then, it’s gonna be an arm workout. It’s worth it!
7. Scoop out 1/4 cup sized balls and place 6-8 on a sheet. They don’t spread a lot, but they’re BIG cookies.
   Bake for about 11-12 minutes. They will be golden on the outside and still doughy on the inside - perfect! Let cool for 5 minutes, and then remove from pans to cool completely.

NOTES:

Note: several readers have commented that the dough is "dry" when scooping. If you've measured your flour correctly (spoon/leveling, not packing) then the reason for this is because of the chilling. The dough isn't dry so much as crumbly. Spending overnight in the refrigerator makes the dough really hard and hard to scoop. It's an arm workout, but it's worth it. Squish the dough together as much as possible (or let it warm up a little on the counter before scooping) and they'll still turn out fine! The note in step 5 will reduce this issue!

Healthy Cookie Dough Balls

Healthy Cookie Dough Balls

Love and Bellinis

Print

Ingredients

• 2 Cups Almond Flour
• ¼ Teaspoon Sea Salt
• ¼ Cup Coconut Oil (softened)
• 1 Tablespoon Honey
• 2 Tablespoons Almond Butter (I use Justin's)
• 2 Teaspoons Vanilla
• Mini Dark Chocolate Chips to taste

Instructions

1. Mix all the all the ingredients together in a bowl. Using your hands for this, as opposed to a spoon or spatula, seems to be the best way to combine everything.
2. If you find that the mixture is too dry, continue to add a tablespoon of water at a time until it reaches the desired dough-like consistency.
3. Roll the dough into small balls, and store in the refrigerator or freezer. I really love these frozen!

Magleby's Chocolate Cake

Magleby's Chocolate Cake

1 cup butter
1 cup water
1/4 cup cocoa
2 cups flour
2 cups sugar
1/2 tsp salt
2 eggs slightly beaten
1 tsp baking soda
1/2 cup sour cream
1 tsp. vanilla

Bring butter, water and cocoa to boil.  In separate bowl stir together flour, sugar and salt.  Pour liquids over dry ingredients.  Gently mix and then add eggs, baking soda, sour cream and vanilla.  The secret is mix as little as possible.  Bake 325 for 35-40 min.

Easiest cake is 9x13 with chocolate frosting.  OR Make layered cake with two 9 inch round pans.  Freeze layers before frosting.

Chocolate Frosting:
1/2 stick butter
3 Tbs Milk
1 Tbs cocoa
2 cups powdered sugar
2 drops almond extract
1/4 tsp vinegar

Bring butter, milk, and cocoa to a boil.  Boil over medium heat then pour over powdered sugar, almond extract and vinegar.  Mix and frost!

Vanilla Frosting:
1/2 cup butter, softened
1 pound powdered sugar
Mix well then add:
3 tbsp milk
1 tsp vanilla
beat until creamy.

Glazed Apple Cinnamon Oatmeal Bread

Glazed Apple Cinnamon Oatmeal Bread
LovelyLittleKitchen

Ingredients:

• 1 3/4 cups all purpose flour
• 1 cup old fashioned oats
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons baking powder
• 1 cup sugar
• 3/4 cup vegetable oil
• 2 eggs beaten
• 1/2 cup plain nonfat Greek yogurt
• 1 cup applesauce
• 1/2 teaspoon vanilla

GLAZE

• 2/3 cup powdered sugar
• 1/4 cup applesauce

Directions:

1. Preheat oven to 350 degrees, and grease two loaf pans. I used two 1.5 quart Pyrex glass loaf pans.
2. In a large bowl, mix by hand flour, oats, salt, cinnamon, and baking powder. Set aside.
3. In another bowl, mix sugar, oil, eggs, yogurt, applesauce, and vanilla, then stir into dry ingredients by hand until just combined.
4. Divide batter between the two loaf pans and bake for 43-45 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and whisk together the powdered sugar and applesauce for the glaze.
6. When the bread has cooled for a bit, remove from the pan onto a cooling rack and spoon the glaze over the top. Allow the glaze to set before slicing.

Banana Bars with Browned Butter Glaze

Banana Bars with Browned Butter Glaze

Banana Bars or Monkey Bars with Browned Butter Glaze
Photo & Recipe from : Pine Cones & Acorns

Ingredients:

1-1/2 c. sugar

1 c. sour cream

1/2 c. butter, softened

2 eggs

1-3/4 (3 or 4) ripe bananas, mashed

2 tsp. vanilla extract

2 c. all purpose flour

1 tsp. baking soda

3/4 tsp. salt

1/2 c. chopped walnuts (optional)

Brown Butter Frosting:

1/2 c. butter

4 c. powdered sugar

1-1/2 tsp. vanilla extract

3 tbsp. milk

Directions:

 Heat oven to 375F.  Grease and flour 15x10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and vanilla extract.  Add flour, baking soda, salt, and blend for 1 minute.  Stir in walnuts(optional). Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.

Frosting:

Heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately. Add powdered sugar, vanilla and milk. Mix until smooth. Immediately spread over the cake while warm, it spreads much easier. 

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting Recipe
(Photo and recipe from Gimme Some Oven)

Ingredients:

Cupcake Ingredients:

• 2 1/2 cups sifted cake flour (not all-purpose flour)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 2 oz. red food coloring (two bottles)
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature
• 1 teaspoon white vinegar
• 1 teaspoon baking soda

Cream Cheese Frosting Ingredients:

• 1 lb (2 blocks) cream cheese (not softened)
• 1 stick (1/2 cup) butter, at room temperature
• 1 Tbsp. vanilla extract
• 4 cups powdered sugar, sifted

Method:

To Make Cupcakes:

Preheat oven to 350 degrees. Line 24 muffin tins with cupcake papers.

Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are about 3/4 full. (I like to use an ice-cream scoop for this!) Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

To Make Frosting:

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Yield: 2 dozen heart shaped cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

two peas & their pod

Red Velvet Crinkle Cookies cut into heart shapes for Valentine's Day.

ingredients:

1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
Powdered sugar, for rolling the cookies
Heart shaped cookie cutter, optional

directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

2. In a large bowl, combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Take about 1 tablespoon of cookie dough and form into a ball. Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet. Bake for 10 minutes, or until edges are set and cookies begin to crack.

3. Let cookies sit on baking sheet for 2 minutes. If desired, cut cookies into heart shapes, using a heart shaped cookie cutter. Transfer cookies to a wire cooling rack and cool completely. Eat the cookie scraps:)

Note-you don't have to cut the cookies into heart shapes. They are great round too!

Lofthouse Style Frosted Sugar Cookies

I've had a favorite sugar cookie recipe for a while now, but I believe that the secret ingredient in sugar cookies is the sour cream. I can almost guarantee that anything made with sour cream is delicious. It makes the cookies so moist. Who actually likes hard crunchy cookies? Not me! As I was searching on pinterest I came across these and they looked divine so I had to try them. Turns out they're just as good as they look. Now I just need to find someone to take some to. I should have halved the recipe. It makes about 4 dozen! Enjoy :)

Lofthouse Style Frosted Sugar Cookies

Cookies:

6 cups flour, divided
1 t. baking soda
1 t. baking powder
1 c. butter, at room temperature
2 c. granulated sugar
3 eggs
2 t. vanilla extract
1 1/2 c. sour cream

Frosting:

1 c. butter, room temperature
1 t. vanilla extract
4 c. powdered sugar
6 T. heavy cream
Several drops food coloring
Multi-colored Sprinkles

Directions:

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.

Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Use the plastic wrap that you chilled the dough in. Dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Makes: 4 1/2 dozen cookies

Nutella Oreo Truffles

Nutella Oreo Truffles: Makes about 14-16 truffles

Seemingly Greek

3 sleeves of Oreo cookies

2 T. cream cheese

2 T. Nutella

1 1/2 cups milk or semi sweet chocolate chips

Place 2 1/2 sleeves of Oreos in food processor and pulse until fine (doing half at a time), remove 1/4 cup to roll a few of the truffles in after, if you desire. Add the cream cheese and nutella and continue to pulse until thick and easy to handle. Refrigerate for half an hour, and melt the chocolate to have ready while you are waiting. Also, prepare any toppings to roll the truffles in like: coconut flakes, powdered sugar, cocoa and cinnamon, cookies, crushed hazelnuts, or anything else.

Once the batter is hard enough, roll into small balls and then dip in the melted chocolate, then letting set almost fully on a cookie sheet with parchment paper. Before the chocolate sets completely, roll each ball in desired topping or toppings! I think my favorites ended up being the coconut and the cocoa with cinnamon.

Single Serving of Ready to Eat Cookie Dough

So I actually came across this on pinterest and HAD to try it. I've been working hard and studying for boards and I needed a little something sweet in me. This recipe is actually probably two servings... so I would either half this or make sure you have someone else to share with. I also didn't add the chocolate chips because I hate biting into the hard chips in cookie dough. Some people like it though.

READY TO EAT CHOCOLATE CHIP COOKIE DOUGH

Ingredients:

3 Tbsp Butter

4 Tbsp Sugar

6 Tbsp Flour

Splash of Vanilla

1-2 Tbsp of Milk

As many chocolate chips as you want

In a small bowl, mash up the butter. You want the butter barely soft enough to break apart easily. You don't want it melted. Add everything but the milk and chocolate chips. It will be tough but don't give up! When complete, you should have a dry crummy mess.

Once you have incorporated the ingredients as best you can, add as much milk (you could use water too) as you need ntil you get desired cookie dough texture.

ENJOY! :)

Best No-Bake Cookies

BEST NO-BAKE COOKIES

Prep Time: 15 minutes

Cook Time: 5 mintes

Yield: 24 cookies

Ingredients:

2 cups sugar

1/2 cup milk

1/2 cp cocoa

pinch salt

1/2 cup butter

1 cup peanut butter

1 tsp. vanilla

3 cups oats

Preparation:

In large saucepan, combine sugar, milk, cocoa, salt and butter - mix well. Bring to a boil and cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides of pan. Stir mixture and bring it to a boil that can't be stirred down for 1 minute. Remove from heat and stir in peanut butter and vanilla until smooth. Add oats and mix well.

Drop mixture by spoonfuls onto waxed paper or aluminum foil. Let cool until you can touch the mixture. Let cool completely - or don't! They're delicious when they're hot and not hardened. Store tightly covered at room temp. You can also pour this into a 9" square pan that has been greased with unsalted butter, let cool and cut into squares.

Giant Rainbow Cookies

Giant Rainbow Cookies
How Sweet it is

makes 18 large or 36 small cookies

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1 cup mini m&m’s (or something else that you love)

Preheat oven to 325 degrees F.

Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined (and look like the first picture above). Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in the m&m’s.

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.

Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be
soft and puffy. Do not over bake. Let cool completely then dig in!

Note: to melt the butter I simply microwaved it, and to let it cool I allowed it to sit for about 10 minutes.