Hi Sim Friends!
This may be the 13th Gift
but it's your Lucky Day to get these!
Five of my most popular Cookie Recipes!
If you decide to try them
I hope you and everyone you share them
with loves them as much as my family and friends do.
*Sour Cream Cut-Out Cookies*
Topped with Cream Cheese Frosting
INGREDIENTS
1 cup butter
1 cup white sugar
1/2 cup sour cream
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 pinch salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and sugar.
Stir in the egg and sour cream.
Then stir in the baking soda and salt.
Gradually add the flour until dough becomes too difficult to stir.
Refrigerate at least 3 hours.
Turn the dough out onto a floured surface
and knead in flour until dough is no longer sticky.
Roll the dough out to 1/4 to 1/2 inch thickness.
Cut into desired shapes with cookie cutters.
Place cookies 1 1/2 inches apart on unprepared cookie sheets.
Bake for 6 to 8 minutes in the preheated oven.
Cookies should be lightly browned at the edges.
Remove from the baking sheets to cool on wire racks.
*Cream Cheese Frosting*
INGREDIENTS
1/2 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 teaspoon vanilla
3 cups powdered sugar, plus more as needed
DIRECTIONS
In large bowl, beat softened butter and cream cheese with
electric mixer on medium speed 2 to 3 minutes,
scraping bowl occasionally, until smooth and creamy.
Stir in vanilla, then stir in powdered sugar.
Add more powdered sugar as needed until frosting
is a thick spreadable consistency.
Spread or pipe frosting on cooled cookies.
*Chocolate Crinkle Cookies*
INGREDIENTS
1 cup all-purpose flour or white whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar or cane sugar
1/4 cup vegetable
2 large eggs
1 teaspoon vanilla extract
*optional: 1 cup semisweet chocolate chips)
1 cup powdered sugar, for coating the cookies
DIRECTIONS
In a medium bowl, whisk together the flour, cocoa powder,
baking powder and salt until combined.
Set aside.
In the bowl of a stand mixer, add the oil and granulated sugar.
Beat on medium-high speed for 2 minutes,
or until the mixture is light and fluffy.
Add in the eggs one at a time,
beating on medium-low speed until combined.
Add in vanilla, beating on medium-low speed until combined.
Then gradually fold in the flour mixture,
and beat on medium-low speed until combined.
*If you would like to include chocolate chips,
add them in at this point and beat
on medium-low speed until combined.
Form the dough into a large ball,
and place it on a large sheet of plastic wrap.
Wrap the plastic around it so that it is sealed tightly.
Refrigerate for at least 2 hours (or up to 24 hours)
until the dough is chilled completely through.
When you’re ready to bake the cookies,
preheat the oven to 350°F.
Line a large cookie sheet with parchment paper.
Scoop the sugar into a small bowl.
Remove and unwrap the dough.
Then roll the dough into 1-inch balls,
dip each ball in the powdered sugar until it is completely
covered on all sides, and then place the dough balls
at least 2 inches apart on the prepared baking sheet.
Bake for 10 minutes, then remove
and let the cookies cool on the baking sheet for 3 minutes.
Transfer the cookies to a wire rack,
and let them cool until they reach room temperature.
Serve immediately, or store in a sealed container for up to 5 days.
These cookies (either in dough form, or baked)
can also freeze for up to 3 months in a sealed container.
*Snickerdoodles*
INGREDIENTS
2 3/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp cream of tartar
1/2 tsp salt
1 cup unsalted butter softened
1 cup (granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 tsp vanilla extract
2 1/2 Tbsp granulated sugar
2 1/2 tsp ground cinnamon
DIRECTIONS
In a mixing bowl whisk together flour, baking soda,
cream of tartar and salt for 20 seconds.
Set aside.
In the bowl cream together butter, 1 cup granulated sugar
and brown sugar until combined.
Mix in egg then blend in egg yolk and vanilla.
With mixer set on low speed slowly add in flour mixture
and mix just until combined.
In a small bowl whisk together
2 1/2 Tbsp granulated sugar with the cinnamon.
Scoop dough out 2 Tbsp at a time and shape into balls.
Roll each cookie dough ball
in the cinnamon sugar mixture to thoroughly coat.
Transfer to plates, cover and chill 30 minutes to 1 hour.
(so cookies spread less).
Preheat oven to 350 degrees during last 15 minutes of cookies chilling.
Transfer 12 dough balls to a 18 by 13-inch baking sheet
lined with parchment paper or a silicone liner,
spacing them 2-inches apart (keep remaining chilled).
Bake cookies in preheated oven 9 1/2 - 10 minutes,
or until nearly set but centers are soft
(they should appear slightly under-baked).
Remove from oven and cool on baking sheet several minutes
then transfer to a wire rack to cool.
Repeat with remaining dough balls.
Store cookies in an airtight container.
*Grasshopper Brownies*
*Snickerdoodles*
INGREDIENTS
2 3/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp cream of tartar
1/2 tsp salt
1 cup unsalted butter softened
1 cup (granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 tsp vanilla extract
2 1/2 Tbsp granulated sugar
2 1/2 tsp ground cinnamon
DIRECTIONS
In a mixing bowl whisk together flour, baking soda,
cream of tartar and salt for 20 seconds.
Set aside.
In the bowl cream together butter, 1 cup granulated sugar
and brown sugar until combined.
Mix in egg then blend in egg yolk and vanilla.
With mixer set on low speed slowly add in flour mixture
and mix just until combined.
In a small bowl whisk together
2 1/2 Tbsp granulated sugar with the cinnamon.
Scoop dough out 2 Tbsp at a time and shape into balls.
Roll each cookie dough ball
in the cinnamon sugar mixture to thoroughly coat.
Transfer to plates, cover and chill 30 minutes to 1 hour.
(so cookies spread less).
Preheat oven to 350 degrees during last 15 minutes of cookies chilling.
Transfer 12 dough balls to a 18 by 13-inch baking sheet
lined with parchment paper or a silicone liner,
spacing them 2-inches apart (keep remaining chilled).
Bake cookies in preheated oven 9 1/2 - 10 minutes,
or until nearly set but centers are soft
(they should appear slightly under-baked).
Remove from oven and cool on baking sheet several minutes
then transfer to a wire rack to cool.
Repeat with remaining dough balls.
Store cookies in an airtight container.
*Grasshopper Brownies*
INGREDIENTS
Brownie
6 oz bittersweet chocolate chips
1/2 cup unsalted butter, diced into tablespoons,
plus more for baking dish
1 1/4 cups granulated sugar
1/2 tsp salt
3 large eggs
1/2 tsp vanilla extract
2 Tbsp cocoa powder
2/3 cup all-purpose flour
Mint Cream Filling
1/2 cup unsalted butter, softened slightly
3 oz cream cheese, softened
1 1/2 tsp mint extract
5 drops green food coloring, or more/less as desired (optional)
2 1/2 cups powdered sugar
1 - 2 pinches salt, to taste
Chocolate Topping
8 oz semi-sweet chocolate chips
5 Tbsp unsalted butter, diced into tablespoons
DIRECTIONS
For the brownie:
Preheat oven to 325 degrees.
Line a 13 by 9-inch baking dish with 2 sheets of aluminum foil
(one going each direction) and leaving a two-inch overhang on all sides.
Brush foil with melted butter (about 1/2 - 3/4 Tbsp).
Set aside.
Add bittersweet chocolate chips and butter to a microwave safe bowl.
Heat mixture on HIGH power in 15 second intervals,
stirring well after each interval until melted and smooth.
Pour mixture into a large mixing bowl and using a rubber spatula
(for entire mixing process), mix in granulated sugar and salt.
Blend in eggs one a time, mixing just until combined after
each addition and adding in vanilla with last egg.
Sprinkle cocoa powder into an even layer over batter
and fold in just until combined.
Add half of the flour and fold several times then add remaining flour
and fold just until combined (batter will be thick).
Pour and spread mixture into an even layer in prepared baking dish.
Bake in preheated oven 20 - 23 minutes until toothpick inserted
into center comes out with a few moist crumbs attached.
Cool completely on a wire rack.
Mint Cream Filling:
In the bowl whip butter and cream cheese until smooth and fluffy.
Blend in mint extract and green food coloring if desired,
then with mixer set on low speed slowly add in powdered sugar,
add 1 - 2 pinches salt to taste, and mix until smooth and fluffy.
Spread mixture over cooled brownies into an even layer.
Transfer to refrigerator and chill 30 minutes.
For the Chocolate Topping:
To a microwave safe bowl, add semi-sweet chocolate chips
and butter and heat mixture on HIGH power in 15 second intervals,
stirring well after each interval until melted and smooth.
Remove brownies from refrigerator and spread chocolate topping
into an even layer over brownies.
Return to refrigerator and chill 30 minutes longer,
or until chocolate has set.
Cut into squares and store in an airtight container.
*Snowballs*
(Also known as Russian Tea Cakes, Mexican Wedding Cookies,
Italian Wedding Cookies)
INGREDIENTS
1 cup unsalted butter , softened
1/2 cup powdered sugar
1/4 tsp salt
2 tsp vanilla extract
2 Tbsp cornstarch
2 cups all-purpose flour
1/2 cup finely chopped Pecans
1 1/2 cups powdered sugar, for coating
DIRECTIONS
Preheat oven to 350 degrees.
In a bowl mix butter on medium speed until creamy, about 20 seconds.
Blend in 1/2 cup powdered sugar and salt.
Mix in vanilla.
Sprinkle cornstarch over mixture (just so it doesn't blend into one area)
then with mixer set on low speed slowly add in flour
and mix just until combined.
Stir in Pecans.
Scoop dough out 1 Tbsp at a time and roll into a ball,
then place balls on ungreased baking sheets
and bake in preheated oven for 13 - 15 minutes,
until bottom edges are lightly golden.
(For anyone having problems with spreading, just chill the dough balls for
1 hour then transfer to baking sheet and bake and that should help).
Cookies are best when they aren't moist in the center
so don't under bake them.
These actually are a cookie that are meant to be dry.
Dry but a melt in your mouth kind of dry.
Remove from oven and allow to cool several minutes
then while cookies are still warm, pour 1 1/2 cups powdered sugar
into a bowl and roll cookies in powdered sugar.
Transfer to a wire rack to cool, then once cookies are cool,
roll in powdered sugar once more, this time generously coating them
(press into the powdered sugar to give it a thick coating).
Store cookies in an airtight container.
No doubt Santa will be happy as ever
with cookies like these!
Hope you liked today's Gift
and be sure to come by
tomorrow for Gift Fourteen!
