Category Archives: Cookies

Candy Corn Sugar Cookies

Candy corn cookiesCandy corn cookies look awesome and are super easy to make!  A perfect fall treat you can whip up quickly and fool everyone with your expert culinary skills! :)

You’re going to need: sugar cookie dough, a loaf pan, food coloring, knife, cookie sheet…and an oven :)

To make these, I simply used some premade sugar cookie mix.  I think pre-made dough would work well, too.

Simply divide your dough into 3 balls:

  1.   First Ball:  no food coloring
  2.  Second:  Knead in several drops of yellow food coloring to get a bright yellow color
  3.  Third:  Knead in a few drops of orange food coloring.

Now get our your loaf pan and layer, nice and flat, your three different colored balls.  You’ll want to do the yellow first, then the orange, then the plain.  Chill for 2 hours in the fridge until firm.

When the dough is firm, remove it from the loaf pan, and make about 1/4″ slices, like you’re slicing bread.  Then, cut each slice as shown.  I forgot to take a pic, so please enjoy my lovely graphic:

rectangleYou can either discard the gray shaded areas, cook as is, or squish the long sides together together to make a more regular candy corn shape.

Place slices on sheet and cook as directed! :)

See, wasn’t that easy, and aren’t they adorable?

Pumpkin Cream Cheese Roll Cookies

pumpkin cream cheese roll cookies

Well, it might be the wrong time of year to be posting a pumpkin recipe.  But, that doesn’t make these any less delicious!

I was cleaning out our pantry area and found a whole case of canned pumpkin.  I wanted to whip up something yummy with the pumpkin, but wasn’t in the mood for a muffin or bread.   These cookies turned out so delicious, I decided to share them with you (despite it being post-pumpkin season).  Plus, they make the house smell wonderful!

Feel free to improvise with the seasonings and use pumpkin pie spice or add some cloves.  I’m not a fan of either of those spices, so I just went with cinnamon, nutmeg, ginger, and all spice.

Pumpkin Roll Cookies


  • 1/2 cup oil
  • 1 cup sugar
  • 1 teaspoon Vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon all spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon baking powder
  • 2 1/2 cups Flour
  • 8oz cream cheese, softened
  • 1/8 cup sugar
  • 2 tablespoons maple syrup
  • 3/4 teaspoons cinnamon


1. Combine oil, 1 cup sugar, vanilla extract, and pumpkin puree with a whisk.
2. Whisk in spices, salt, baking soda, and baking powder.
3. Stir in flour.
4. Toll dough between 2 sheets of parchment paper to about 1/2 inch thickness. Finished size will be about 25x15 inches. Refrigerate for at least 30 minutes.
5. Meanwhile, combine softened cream cheese, 1/8 cup sugar, maple syrup, and cinnamon.
6. Remove dough from fridge and take off top sheet of parchment paper. Spread cream cheese mixture on top of dough. Starting from one of the shorter edges, roll the dough into a tight roll. Wrap with plastic wrap and freeze until firm.
7. Once dough is firm, remove from freezer and cut into slices, about 1/4 to 1/2 inch thick. Bake at 350 on parchment lined cookie sheet for 12 minutes.

Cocoa Wedding Cakes

cocoa wedding cakes

These are such a great addition to a holiday cookie tray!  They are absolutely delicious and look pretty as well.  You can store these for up to 2 months in your freezer, so make them up ahead of time to save time around the holidays!

Cocoa Wedding Cakes

Website BHG


  • 1 cup Pecans
  • 1 3/4 cup Powdered Sugar
  • 1 cup Cold Butter, Chopped into pieces
  • 1 teaspoon vanilla extract
  • 1 3/4 cup flour
  • 1/3 cup unsweeted cocoa
  • 1/3 cup mini semisweet chocolate chips


1. Preheat oven to 325.
2. Combine pecans and 1/2 cup powdered sugar in food processor until finely ground.
3. Add butter and vanilla and process until smooth. Add flour and cocoa and blend until well mixed. You may need to work dough with your hands at the end to ensure it is well combined. Alternatively, you can use a pastry blender for this step!
Add chocolate chips and pulse until just combined.
4. Shape dough into 1 inch balls and place on ungreased cookie sheet.
5. Bake 16 to 18 minutes and cool on wire rack. While cookies are still warm, dust with a little powdered sugar. When cookies are cooled, dust with remaining sugar.

If you like this type of cookie (crispy and flakey), then you must also try my Almond Crescent Cookies. 


And, if you’re looking for something just a little different for you cookie swap this year, then check out my full list of Christmas cookie favorites!

Egg Nog Chocolate Chip Cookies


These egg nog cookies put a fun, festive twist on traditional chocolate chip cookies.  The cookies are light, chewy, and have just a hint of egg nog flavor.  They are terrific with hot cocoa or coffee.

Do you have a favorite Christmas cookie?  Be sure to check out my full list of Christmas Cookie favorites!

Egg Nog Cookies with Chocolate Chunks


  • 8 tablespoons softned butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 1/4 cups Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Egg Nog
  • 2 Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 1 cup Dark Chocolate Chips


1. Preheat oven to 300 degrees and line a cookie sheet with parchment paper.
2. Mix dry ingredients and set aside.
3. Cream together butter and sugars until fluffy. Add egg nog, egg yolk, and vanilla. Beat well for about 2 minutes.
4. Slowly add dry mixture to butter mixture. Mix until just combined. Stir in chocolate chips.
5. Bake at 300 degrees for 20 minutes.

Hot Chocolate Cookies

hotcocoaAll I can say is yum!  These are best served warm so the chocolate centers are all melty and the marshmallows are gooey!

Hot Chocolate Cookies


  • 1/2 cup Semi-Sweet or Dark Chocoalte Chips
  • 1/3 cup Butter
  • 1 Egg
  • 1 Egg Yolk
  • 1 cup Granulate Sugar
  • 1/2 teaspoon Almond Extract
  • 1 1/3 cup All Purpose Flour
  • 12 Large Marshmallows, cut in half
  • 1/4 to 1/2 cup Dark Chocolate morsels


1. Put 1/2 cup chocolate chips and butter in microwave safe bowl. Microwave in intervals of 20 seconds, stirring after each interval until smooth and melted. Alternately, melt on stovetop. Set aside.
2. In separate bowl, combine egg, egg yolk, sugar, and almond extract. Mix well until fluffy.
3. Add chocolate mixture to egg mixture. Stir well.
Then, add flour and stir until just combined.
4. Refrigerate for 15 minutes, but no longer as dough will dry out.
5. Shape dough into 3/4" balls around chocolate chips. Use about 3/4 teaspoons worth of dark chocolate in the center of the ball, roughly 4 large baking chocolate chips
6. Place one cut marshmallow on top of each cookie.
7. Bake at 350 on cookie sheet lined with parchment paper for about 9-10 minutes until marshmallow just starts to toast.

Check out all my favorite holiday cookies, I’m sharing a recipe every day, Thanksgiving to Christmas!

Easy Gingerbread Cookie Recipe


I dare say it might not be Christmas without Gingerbread.

When I smell gingerbread cookies in the oven, I know Christmas is just around the corner.  It is the most warm and inviting scent I know.  It just is Christmas.

However, I have not had much success cooking gingerbread from scratch.  Perhaps you know my pain.  The recipes can yield dough that is tough and difficult to work with or burns quickly in the oven.  For years, I relied on the store bought pre-made dough.  But, I knew there must be a better way.

And, there is!

You can still feel like a superstar and cook your gingerbread cookies from scratch.  It really is easy with this recipe.  Butterscotch pudding is the secret ingredient that adds a great flavor and yields a moist and delicious cookie.  No one will ever know you didn’t slave for hours with a dough made of molasses and elbow grease!  I won’t tell if you won’t.

Easy Gingerbread Cookies


  • 3/4 cups Butter, softened
  • 3/4 cups Packed Dark Brown Sugar
  • 1 box Instant Butterscotch Pudding mix, 3.5 oz
  • 1 Egg
  • 2 cups Flour
  • 1 teaspoon Baking Soda
  • 1 tablespoon Ground Ginger
  • 1.5 teaspoons Cinnamon


1. Blend butter, sugar, and pudding mix together until creamy and fluffy. Then, add egg and mix well.
2. Mix flour, baking soda, ginger, and cinnamon in separate bowl.
3. Slowly add the dry ingredients into the wet ingredients. Blending by hand if necessary to make a nice dough.
4. Refigerate for about 15 minutes.
5. Roll out to 1/4" thickness and cut using floured surface.
6. Bake 350 for 10 minutes.

You don’t want to miss my full list of Christmas cookie favorites!  I’m sharing one each day, Thanksgiving to Christmas.

Homemade Vanilla Wafers

vanilla wafersDon’t you just love ‘Nilla Wafers?  Me too!

And banana pudding?  Yum!

I love to take ideas from processed foods from boxes and turn them into homemade delights.  They’re better for you that way and it’s just plain fun to make!

I highly recommend baking up some of these Homemade Vanilla Wafers.  They’re super easy to make and they taste great.  While they may not taste exactly like the Nabisco version (I think they’re better!), these are sure to satisfy your cravings.  And, they make a mean banana pudding! :)

The hardest part is the Vanilla Sugar.  You really should use the vanilla sugar.  The cookies won’t taste as good by just subbing extra vanilla extract.  So, plan ahead, make your vanilla sugar or buy it, and then bake away! :)  You won’t be disappointed.

Homemade Vanilla Wafers


  • 1 2/3 cup Flour
  • 3/4 teaspoons Baking Powder
  • 1/2 teaspoon salt
  • 1/2 cup Butter, softened
  • 1/2 cup Vanilla Sugar
  • 1 Egg
  • 4 teaspoons Vanilla Extract
  • 1 tablespoon milk


1. Mix together flour, baking powder, and salt. Set aside
2. Cream together butter and sugar until fluffy. Mix in egg, milk, and vanilla extract.
3. Slowly add flour mixture into wet ingredients.
4. Refrigerate for 30 minutes
5. Use small scoop to scoop out small balls, about 1/2 inch in diameter.
6. Bake on parchment lined cookie sheet for about 15 minutes at 375. You need to watch the cookies carefully and pull them from the oven before edges begin to brown.

Be sure to check out all my favorite Christmas cookies!  I’m sharing one recipe a day, every day from Thanksgiving to Christmas.

Orange Creamsicle Cookies

orangecreamsicleThese cookies will take you back to your childhood.

You’ll remember all those sticky, tangy orange and creamy Push Up Pops you devoured on hot summer days.  These cookies have all the flavor, none of the mess, and come in a more “grown up” version as a cookie.

Sure to delight taste buds young and old.  They’re a great addition to any cookie swap.  Be sure to check out all my favorite Christmas cookies, I’m sharing one recipe a day Thanksgiving to Christmas.

Orange Creamsicle Cookies


  • 2.5 cups Flour
  • 3/4 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Softened Butter
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1 Egg
  • 1 teaspoon Vanilla extract
  • Zest of 2 oranges
  • 2 cups White Chocolate Chips


1. Combine flour, baking soda and salt. Set aside
2. Whip butter and sugars together until fluffly. Add in egg and vanilla. Mix well.
3. Stir flour mixture into butter mixture. Then, add orange zest and chocolate chips
4. Bake 375 for 10 minutes.

Lemon Pecan Shortbread

lpshortbreadShortbread, to me, seems old fashioned.  Like a White Christmas with Bing Crosby and black and white television playing Miracle on 34th Street.

And, I like all those things, so I naturally like shortbread, too.  And, this recipe is for a shortbread that’s been taken up a notch or two with the addition of lemons and pecans.  This old-fashioned recipe sure to become a tradition for your family’s modern Christmas.  Looking for more Christmas cookies?  Check out my full list of favorites in my series:  A Christmas Cookie a Day, Thankgiving to Christmas. 

If you don’t own a pastry blender, then I recommend using the Ninja to blend that butter into the dough. Remember, the cold butter is crucial to this recipe’s flakey texture.  I use the Ninja for the whole recipe, in fact.  Blending the pecans with they dry ingredients.  Then, adding the butter and vanilla at the end.  Of course, if you’re using a pastry blender, you’ll have to add the pecans in by hand after cutting in the butter.

Lemon Pecan Shortbread


  • 2 1/2 cups Flour
  • 1/4 cup Sugar (You could add more if you prefer a sweet cookie)
  • 3/4 cups Diced Pecans
  • 2 teaspoons lemon zest
  • 1/2 cup Cold butter
  • 2 teaspoons vanilla extract


1. Mix flour, sugar, and lemon zest together.
2. Cut in butter and vanilla using pastry blender.
3. Add in diced pecans. You may have to use your hands to mix.
4. Roll into log, cover in plastic wrap, and refrigerate for 30 minutes.
5. Slice into 1/4 to 1/2 thick cookies. Dip one side of cookie in sugar. Place plain side down on ungreased cookie sheet. Bake 350 for 15 minutes or until edges just start to turn golden.

If you love shortbread, check out my Chocolate Covered Shortbread Bars.


Salted Caramel Chocolate Rounds


chocolatecaramelrounds Well, I have to break from eating these cookies to share the recipe with you…

Seriously, so good!  There’s a reason I included this in my favorite Christmas Cookie collection.  They are a must bake item around our house.  I’m sure they’ll become a family favorite of yours as well.  And, added bonus, they’re pretty simple to make :)

Salted Carmel Chocolate Cookie Rounds


  • 1 cup White Sugar
  • 1 cup Packed LIght brown sugar
  • 1/2 cup Butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2.5 cups Flour
  • 3/4 cups Unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 36 Rollos (or equivalent candy)
  • 15 Vanilla caramels
  • 1 tablespoon cream (whipping cream, cream, half and half, or evaporated milk will all work)
  • Coarse sea salt


1. Combine butter and sugars until fluffy.
2. Mix in eggs and vanilla.
3. In a separate bowl, combine flour, baking soda, cocoa powder, and salt. Slowly add to butter mixture.
4. You'll have to combine it with your hands at the end to make a nice dough.
5. Cover and place in fridge for about 30 minutes.
6. After chilled, roll dough into 1.5 inch balls.
7. Stuff a Rollo into the center or each ball, making sure to cover all sides of the candy.
8. Bake cookies at 375 for 8-10 minutes until edges start to dry and crack (like brownie edges).
9. Cool on wire rack lined with wax paper.
10. Add caramels and cream to microwave save bowl and heat until melted, stirring ever 15 seconds.
11. Drizzle caramel on top of cookies. Then, use coarse salt to dust the tops.