Chapter Text
Cinnamon Chocolate Cookies
Ingredients
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2 ½ cup flour
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1/2 cup unsweetened cocoa powder
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2 tsp cream of tartar
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1 tsp baking soda
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½ tsp salt
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2 sticks unsalted butter, room temperature
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1 ½ cup sugar
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½ tsp vanilla extract
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½ tsp ground cinnamon
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2 large eggs
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1 cup semi-sweet chocolate chips
Instructions
Mix dry ingredients (except sugar) together. In a separate bowl, beat butter, sugar, and vanilla extract together. Add eggs one at a time, beating well after each addition. Mix the dry ingredients in slowly, then add chocolate chips. Bake at 400F for 8-10 minutes
Strawberry Chocolate Chip Cookies
Ingredients
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3 cups all purpose flour
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1 1/2 tsp baking soda
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1/2 tsp salt
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1/2 cup white sugar
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1 cup brown sugar
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1/2 cup butter, room temperature
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2 large eggs
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2 tsp vanilla extract
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1 tbsp honey
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1 cup strawberries, pureed
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1 cup chocolate chips
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Red or pink food coloring (optional)
Instructions
In a large bowl, cream together butter and sugars until light and fluffy. Add eggs one at a time and mix well. Stir in vanilla, honey, and strawberry puree, then slowly add in all dry ingredients. Mix well, then add in chocolate chips and several drops of food coloring. Bake at 350F for 10-12 minutes.
Lemon Crinkle Cookies
Ingredients
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1 cup (2 sticks) butter, softened
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1½ cups granulated sugar
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1 egg
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2¼ cups all-purpose flour
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½ teaspoon baking powder
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½ teaspoon salt
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1 teaspoon vanilla
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zest of two large lemons
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juice of one large lemon, about 1 tablespoon
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¼ cup lemon sugar for rolling cookies
To make lemon sugar: Add zest of one lemon to 2-3 cups of granulated sugar. Mix well, and store in a tightly sealed container. Let it sit for at least an hour before using, and mix before each use. You can top off with more sugar each time as long as you have at least half the container left, the lemon zest goes a long way.
Instructions
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time and mix well. .Stir in remaining ingredients (except lemon sugar) and let dough sit for 3-5 minutes to allow the lemon flavor to develop. Scoop tablespoons of dough and roll into balls. Roll each ball in the lemon sugar to coat well. Press each cookie down lightly on baking sheet and bake at 350F for 10-12 minutes.
Frosted Ginger Creams
Ingredients
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1/4 cup shortening
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1/2 cup sugar
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1 egg
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1/3 cup molasses
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2 cups all-purpose flour
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1 teaspoon ground ginger
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1/2 teaspoon ground nutmeg
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1/3 cup water
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FROSTING:
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3 tablespoons butter, softened
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2 cup plus 3 tablespoons confectioners' sugar
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1/2 teaspoon vanilla extract
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Water, several tablespoons as needed.
Instructions
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs and molassas and mix well. Slowly add in dry ingredients alternating with water. Drop heaping teaspoons onto greased baking sheets 2 inches apart and bake at 400F for 7-8 minutes until tops are cracked. To make frosting, mix butter, confectioners sugar, and vanilla extract, then add water slowly until you reach a thick but runny consistency. A little water goes a long way. Frost cookies by dropping a spoonful on the center of each cooled cookie - the icing will spread and harden slightly as it sets.
Frosted Chocolate Jumbos
Ingredients
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1 3/4 cup flour
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2 tsp baking powder
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1/2 tsp salt
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1 cup brown sugar, packed
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1/2 cup melted butter
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2 eggs
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1/3 cup milk
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1/2 tsp vanilla extract
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3 sq baker’s chocolate, melted
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1/2 cup chopped nuts
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Chocolate buttercream icing, homemade or store-bought
Instructions
Mix baking soda, flour, and salt in a large bowl. Slowly add in sugars, butter, eggs, milk, and vanilla and beat until smooth and well-blended. Stir in chocolate and nuts. Drop by rounded teaspoonfuls 2 inches apart on greased baking sheets, then bake at 350F for 10-12 minutes until tops do not stay indented when touched gently. Frost when cooled.