Category Archives: Cookies

Shortbread Thumprints with Pumpkin Spice Caramel

shortbread with pumpkin caramel

This is a simple shortbread recipe, that tastes simply amazing when you add the Pumpkin Spice Caramel on top.  Perfect for fall.  The cookies in this picture were actually made with whole wheat flour rather than all purpose (it was all I had on hand at the time), and they are still quite delicious.

Shortbread Thumprints


  • 2/3 cups butter, unsalted
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1.5 cups flour


1. Beat butter and sugar and salt together until light and fluffy.
2. Beat in the egg and vanilla, the flour. Do not overmix.
3. Cover and chill for an hour.
4. Preheat oven to 375. Roll 1 inch balls and place onto ungreased cookie sheet. Press thumb into each ball to make a large divot. Bake about 10 minutes until bottoms are golden.
5. Remove, cool, on wire rack. Use thumb or spoon to press down divots again if needed.
6. Top with Pumpkin Spice Caramel Sauce. Then sprinkle with coarse sea salt.

And, here’s the pumpkin spice caramel sauce recipe, in case you missed it!  Which, by the way is great all on it’s own!

Pumpkin Spice Caramel Sauce

Snack Dessert


  • 1/2 cup sugar
  • 2 tablespoons water
  • 2 tablespoons light corn syrup
  • 1/3 cup whipping cream
  • 2 tablespoons butter, unsalted
  • 3/4 teaspoons pumpkin pie spice
  • 1/2 cup canned pumpkin


1. Put sugar, water, and corn syrup in a medium saucepan (no need to stir) and bring to boil using medium heat. Swirl the pan occasionally to combine ingredients.
2. Once contents of saucepan are boiling, coninute to let boil gently for about 5-10 minutes until the mixture is a medium amber color.
3. Remove from heat and add butter and whipping cream. Stir well. Then whisk in the pumpkin pie spice and canned pumpkin.
4. Pour into jar and cover. Chill for 4 hours. Can be stored in the refrigerator for 2-3 weeks.


Happy Monster Cookies

monster cookies

I had some orange cookies leftover from yesterday’s super easy jack-o-lantern cookies, so I thought the kids would get a kick out of these happy monster cookies.

My kids are still pretty young, so they really enjoy having happy Halloween treats rather than all the gore and scary stuff….and I have to agree.  I prefer it, too.

These cookies are super simple.  You can really start with any flavor cookie, but I once again used the best sugar cookies in the world.  A little food coloring in the dough really makes the monsters more special.

Use two cookies.  Turn one upside down and pipe or spread some frosting on it, making sure one side is piled a little higher with icing.  This makes the monster look like it’s opening its mouth once you place the other cookie on top.

Cut a marshmallow in half and attach to top cookie with some icing.  Add some M&Ms or Reece Pieces for eyes.  Use frosting to attach.

Want another happy monster treat, check out my monster pretzels. 

An Easy Hallowen Treat: Jack-o-lantern Cookies

pumpkin face cookiesSo, this may not be my most clever idea, but it sure is simple!  And, guaranteed to put a smile on a kiddos face.  So, win-win: easy to do & sure to please! :)

Simply take your favorite sugar cookie recipe.  You can find my favorite, soft sugar cookie recipe here. Add a few drops of red and yellow food coloring to the dough (to make orange).

And, then decorate with candy corn, mini M&Ms, regular M&Ms, icing, etc.  Use a little icing to stick the candies to the cookies.  Voila!  Easy, right?

Looking for a more complicated sugar cookie treat?  Then, you must try Candy Corn Sugar Cookies (although, honestly, those are pretty easy too :) )

Candy corn 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.