Category Archives: Cookies

Molasses Cookies

I love molasses cookies. Outside of my chocolate chip cookie recipe, that’s probably my favorite type of cookie to ever exist. I have been trying to find a good molasses cookie for a while. I made a few different ones, and they always seemed weak – they didn’t have enough molasses flavor, usually due to a low ratio of molasses to flour. Very sad, I must say.

This month’s Bon Appetit came in the mail, and they did their normal cookie tableau, and they happened to have a molasses cookie recipe. Just believe me, if you like a good solid molasses flavor, try these out. Not 100% what I would like, but it’s the closest I have found and I just might futz around with the recipe to refine it a bit.

Molasses Cookies

from Bon Appetit

2 cups flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp ground cardamom
1/2 tsp salt
1 large egg
1/2 cup unsalted butter, melted
1/3 cup granulated sugar
1/3 cup molasses
1/4 cup dark brown sugar
Coarse sanding or raw sugar (for rolling)

Preheat oven to 375°F. Whisk flour, baking soda, cinnamon, ginger, cardamom and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses and brown sugar in a medium bowl. Mix dry ingredients just to combine.

Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on baking sheet 2″ apart.

Bake cookies until they are puffed, cracked, and just set around the edges, 8-10 minutes. Transfer to wire racks and cool.

Chocolate-Peanut Butter-Chocolate Chip Cookies

Have you ever seen something – a picture, something on TV, through a window – and knew without a doubt that it would be amazing? This following recipe was like that for me. I mean, look at this photo:

How can you resist that? Add to that my love of a good chocolate chip cookie, and my passion for peanut butter…. I’m just slightly ashamed I hadn’t thought of this first. Once I saw this on Pinterest I knew I had to make it. I’m not sure if I actually took pictures of the finished product. Let me tell you the cookies looked a lot less clean-edged than this. Of course, I made it on a Thursday morning, so I had to be a bit more creative with my balling in order to get everything done on time – I just used my cookie dough scoop and did a half-and-half method. Much less time consuming, but much less pretty.

But seriously – oh so delicious. Once I had one, I knew it was the worst thing for me to do while on my pseudo-diet. (It’s mostly just calorie counting, and each of these 3″ cookies pack a whopping 91 calories or so.) They are very much irresistible for those of us who love PB and chocolate yummies. Don’t blame me if you eat the whole batch – I warned you.

Chocolate-Peanut Butter-Chocolate Chip Cookies

from Sally’s Baking Addiction

Chocolate cookie dough
1/2 cup butter at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup flour
1/2 cup + 2 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
2 tbsp milk
1 cup chocolate chips

Peanut butter cookie dough
1/2 cup butter at room temperature
1/2 cup brown sugar
1/4 cup sugar
1 egg
3/4 cup peanut butter
1 tsp vanilla
1/2 tsp baking soda
1 1/4 cup flour
1/4 tsp salt
1 cup chocolate chips

Chocolate cookie dough:
Cream butter and sugars in a mixer until lightened in color and fluffy. Add egg and vanilla and mix until well-combined. In a separate bowl, sift dry ingredients together, then slowly add dry ingredients to wet until combined. Add milk and chocolate chips. Set dough aside to refrigerate until firm.

Peanut butter dough:
Cream butter and sugars in a mixer until lightened in color and fluffy. Add peanut butter and mix until incorporated, then add eggs and vanilla and mix until well-combined. Mix in dry ingredients, then chocolate chips. Set dough aside to refrigerate until firm.

Preheat oven to 350°F.

Once doughs are firm, line a baking sheet with parchment or a silicone baking mat. From here you have two options: you can create one ball of each dough, then smoosh those two balls together into one ball; or you can go with my method and dip cookie dough scoop in one dough and fill halfway, then top off with the other dough. Whichever way you do it, simply ensure that you place the cookies on the baking sheet with adequate spreading room.

Bake cookies 11-12 minutes – they will look a little puffy and slightly undercooked, but will achieve the correct texture once removed from the oven and through the cooling process. If you continue baking past this point, you run the risk of having overly crisp cookies, and it prevents adequate flavor melding when eating.

Do yourself a favor and bake these only when you’re going to share them with people – I haven’t been eating many of my baked goods recently, but I’ll tell you I had a good half dozen of these just that day, and many more in the subsequent days. They are pretty damn perfect.

Chai-Spiced Sugar Cookies

Fall seems to be coming early this year. At least, that’s what my brain is telling me. Even the weather is telling me this, if you go by what is outside my window right now: an even grey of cloud-cover. Kinda feels like I’m back in Washington, even if it will likely only last the morning. Otherwise the weather has been fully super-summer with the heat and sun and stuff.

Every time I have looked at Pinterest lately, more and more fall items have been appearing. I do love fall – it’s generally been that time of year that I start baking my brains out, preparing for a Halloween party, and getting into the anticipation of the holiday season. I love the scents and colors of fall – warm oranges, reds, rich browns, the occasional green accent. I like the crispness of the air in the evenings, that chill that comes in on the wind. Summer is pretty wonderful and all, but I think I still prefer fall.

At any rate, Mikal and I were discussing the more standard fare for the items I am bringing to the office – essentially coming up with about half a dozen items I regularly bring in and keep it stocked with – when I thought about the pumpkin coffee cake I made last year. So amazingly good. My next thought was “MAKE ALL THE PUMPKINS!” I hope we get enough pumpkins from the CSA to keep me stocked for what I need, but it probably won’t. I’ll be keeping my eye out for sugar pies at the store, and will likely be attempting to vary the recipe by substituting applesauce and such.

In other news, apparently I have never made sugar cookies. I don’t terribly like them, so I guess it makes sense to some extent, but you’d think I would have made at least one batch by now. Nope! I came to this realization when I had no idea what the cookies were supposed to look like “done.” I set the timer to the appropriate time to take them out, and when it went off I checked, as all ovens are a little different. They looked too moist. Also rather fluffier than the pictures from the source. And too wet. I left them in for another minute, watching them. They didn’t look any different, so I took them out, let them sit on the cookie sheet a bit. They eventually deflated and looked more normal, so I ate one. It did seem a tad under-done, but it was still rather warm. I took bites of the cookie over the course of 3-4 minutes, and noticed that it developed the proper consistency the longer it cooled. Whew.

They do taste and smell amazing. It’s a bit like a more spicy snickerdoodle. I think I can still only do a couple before I have to quit, though.

Chai-Spiced Sugar Cookies

from My Baking Addiction

2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups white sugar
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp allspice
1/4 tsp finely ground black pepper
1 cup (2 sticks) unsalted butter, softened
1 egg
1/2 tsp vanilla extract

Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone liner and set aside.

In an appropriately-sized bowl, sift together flour, baking soda, baking powder and salt. Set aside.

In a medium bowl (or the bowl of a mixer) combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture and set aside for rolling the cookies.

In that same bowl, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes. Beat in egg and vanilla extract, and combine until fully incorporated. Slowly blend in dry ingredients until just combined.

Using a small scoop, roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet roughly 1 1/2″ apart.

Bake for 8-10 minutes. Remove from oven and let stand on baking sheet for 3 minutes before moving them to cool on a wire rack.

Chai-Spiced Sugar Cookies


Zucchini Chocolate Oatmeal Cookies

It is that time of year again, when I have zucchini coming out of my ears. I got a bit tired of making muffins, so I decided to see what other people had put out in the way of zucchini cookies. I’m not sure what I was expecting – there were a decent number of zucchini chocolate chip cookies, which didn’t surprise me. But then I stumbled upon zucchini chocolate oatmeal cookies. It’s a mouthful, let me tell you. It just seems so awkward to say, and somewhat unexpected. Every time I tell someone what they are they either give a confused blank stare or question what they heard.

So this slightly improbable concoction caught my eye, and I went for it. I made one unintentional change to the recipe, which turned out pretty amazing: I somehow misread and doubled the cocoa powder. Such a great mistake, let me tell you. It creates a very rich but not overwhelming tone throughout the whole cookie, and the oats give a great texture. I only had one from this batch, but didn’t notice a taste or much of a texture to the zucchini even though I did notice that they didn’t cook down as much as they do in breads and other items that are baked longer.

chocolate oatmeal zucchini cookies

Zucchini Chocolate Oatmeal Cookies

adapted from Crazy for Crust

1/2 cup butter at room temperature
1/4 cup vegetable oil or applesauce
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup cocoa powder
3 cups rolled oats
1 cup shredded zucchini

Preheat oven to 350°F and line a cookie sheet with parchment or a silicone liner.

Whisk flour, baking soda, cinnamon and cocoa powder together in a small bowl to combine; set aside.

In the bowl of an electric mixer, cream sugars, oil/applesauce, and butter together with paddle attachment. Add egg and vanilla and mix on low speed until combined. Slowly mix in dry ingredients.

Add oats and mix on low speed. Continue mixing on low and add zucchini. Mix until well-combined.

Scoop batter into balls/uniform piles on prepared cookie sheet, allowing about 1.5″ between. (I have to say, investing in a cookie dough scoop was possibly one of my best investments. And go for a good metal one – you don’t want a plastic crappy one to fall apart on you in the middle of your gift-baking extravaganza (yes that happened).) Bake 12-14 minutes, until center of cookie no longer looks wet. Cool on baking sheet 5 minutes before removing to baking rack.

Note: The original recipe says to bake 11-14 minutes; knowing my oven, I hedged my bets and went for 11 minutes, and the centers looked dry – but I found that they fell apart very easily even after cooling. I baked the other batches for 13-14 minutes, and that seemed perfect.