cinnadoodles

 https://www.barbarabakes.com/cinnadoodles/

 

Ingredients

• 2 ¾ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup 2 sticks unsalted butter, room temperature
• 1 ½ cups sugar
• 2 large eggs
• 1 ½ cups cinnamon chips
• 3 tablespoons sugar
• 1 tablespoon ground cinnamon

Instructions

• Preheat oven to 350°.
• In a medium bowl, mix together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer on medium speed, cream together the butter and sugar until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Add in cinnamon chips.
• Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into balls; roll in cinnamon sugar. Place dough 2 inches apart on ungreased, or parchment lined cookie sheets.
• Bake 10 to 12 minutes, until edges are set and golden brown, but the center is still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool.

Frosted Sugar Cookie Bars

 Frosted Sugar Cookie Bars

 https://ourbestbites.com/frosted-sugar-cookie-bars-with-fluffy-buttercream-frosting/

Ingredients

Cookies

• 2 cups real butter (no substitutions!), softened to room temperature
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon almond extract
• 6 cups flour, spooned lightly into the measuring cup and leveled with a knife.
• 1 tablespoon baking powder
• 1 teaspoon table salt

Frosting

• 1 cup (2 sticks) butter, softened to room temperature
• 3 cups powdered sugar
• 1 teaspoon almond extract
• 2–3 tablespoons milk (or more, if needed milk; whole or evaporated if you have it handy)
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350 degrees. Lightly spray a half sheet-sized baking sheet (13x18x1″) with non-stick cooking spray and set aside.
2. In a bowl of a heavy-duty mixer or in a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and extracts and beat until combined.
3. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Add to the creamed butter mixture and mix to combine.
4. Press the dough evenly into the prepared baking sheet. If desired, you can smooth it out with a rolling pin or a smooth drinking glass. Bake for 20-30 minutes (mine was done right at 25 minutes, but every oven is different) or until the top is lightly golden brown. Remove from oven and allow to cool completely.
5. While the cookie bars are cooling, prepare the frosting. In a large mixing bowl, whip together the powdered sugar and softened butter until combined. Very slowly, add a little bit of milk at a time until desired consistency is reached. If desired, add a few drops of food coloring.
6. When the pan of cookies is cool, spread with frosting and sprinkle with colored sprinkles. Cut into squares. The number of bars this makes will depend on how big you cut the squares, but these are VERY rich and you could probably get away with cutting these into 40+ squares.

Chocolate Chip Cookies (From Jessica Taggert)

Chocolate Chip Cookies (From Jessica Taggert)

2 c. brown sugar
 2 c. white sugar
1 lb. butter
4 eggs
1 Tbsp. vanilla
2 tsp. soda
2 tsp. baking powder
1 tsp. cinnamon
1 1/2 tsp. salt

Mix then add:
6 1/2 c. flour
4 c. chocolate chips

Bake at 375 for 9-10 minutes. (For a normal size cookie) I like to make them big and I usually just eyeball the baking time when I do. Depending on how big I plop them on the cookie sheet, I bake them for about 16 minutes with only 2 cookies on a sheet! So time consuming, but it makes the cookies fun!

Cutler's Frosted Peanut Butter Cookies

http://www.eatcakefordinner.net/2013/03/cutlers-frosted-peanut-butter-cookies.html

 

Cutler's Frosted Peanut Butter Cookies

(Printable Recipe) or (Printable with Picture)

Cookies:

1 c. unsalted butter, room temperature

1 c. brown sugar

1 c. sugar

1 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. vanilla

2 eggs

3 1/4 c. cake flour

1 (12 oz.) bag Reeses Peanut Butter chips (No substitutes)

Preheat oven to 350 degrees and place rack in center of oven.  Cream together butter, brown sugar, sugar, salt, baking powder and baking soda.  Add the vanilla and eggs and mix well.  Add the flour and peanut butter chips.  Mix just until flour and chips are blended together.  Using a cookie scoop, scoop dough into 2-inch balls and place on a parchment lined cookie sheet.  Bake for 12-13 minutes or until set.  

Cool completely and frost with peanut butter frosting.  Then, frost on top of the peanut butter frosting with the chocolate frosting, being careful to leave a small space between the edge of the two frostings to give it a layered look.  Yield: 3 1/2 - 4 dozen cookies. 

Peanut Butter Frosting

1/2 c. unsalted butter, room temperature

1/2 c. creamy peanut butter
1 tsp. vanilla

3 c. powdered sugar

milk, to reach desired consistency

Cream together butter, peanut butter and vanilla until light and fluffy.  Gradually add the powdered sugar, one cup at a time until combined.  Add enough milk to reach an easy spreading consistency.

Chocolate Frosting

1/2 c. unsalted butter, room temperature

2 Tbl. unsweetened cocoa powder

1 1/2 tsp. vanilla extract

3 c. powdered sugar

milk, to reach desired consistency

Beat butter, cocoa and vanilla until combined.  Gradually add the powdered sugar, one cup at a time until combined.  Add enough milk to reach an easy spreading consistency.

Jenn's Notes: I made bite sized cookies and regular cookies.  Using a 1-inch scoop, I baked for 9-10 minutes and using a 2-inch scoop, I baked for 12-13 minutes and they are so soft and chewy.  I can't wait to make these again.    

Excellent Chocolate Chip Cookie Recipe

http://realmomkitchen.com/349/chocolate-chip-cookies/

2/3 cup shortening
2/3 cup butter (or you can use margarine)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 bag chocolate chips

Cream butter, shortening, and sugars together. Add eggs and vanilla and mix well. Add soda, salt, and flour and mix until combined. Stir in chocolate chips. Bake at 375 on an ungreased cookie sheet for 8 to 10 minutes. Makes about 4 dozen cookies.

Pumpkin Chocolate Chip Cookies

1/2 c. shortening
3/4 c. sugar
2 eggs
1 c. pumpkin
2 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 c. nuts
1 c. choc. chips
1 c. oatmeal

mix together. bake at 375 degrees for 10-12 minutes.

recipe of Grandma Funk's

Rolled Sugar Cookies

from pillsbury cookbook

1 cup sugar
1 cup marg. or butter, softened
3 tbsp milk
1 tsp vanilla
1 egg
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

1. In large bowl, combine 1 cup sugar, marg., milk, vanilla and egg; blend well. Add flour, baking powder and salt, mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
2. Heat oven to 400 degrees. On lightly floured surface, roll out 1/3 of the dough at a time. Keep remaining dough in the fridge. Cut with floured cookie cutter. Place 1 inch apart ungreased cookie sheets.
3. Bake at 400 degrees for 5 to 9 minutes or until edges are light brown. Immediately remove from cookie sheets.

Frost with cream cheese frosting.

Snicker Doodles

1 c shortening
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt

2 tbsp sugar
2 tsp cinnamon

Heat oven to 400 degrees. Mix shortening, 1 1/2 c sugar and eggs thoroughly. Blend flour, cream of tartar, soda, and salt, stir in. Shape dough in 1 inch balls. Roll in mixture of 2 tbso sugar and 2 tsp cinnamon. Place on ungreased baking sheet. Bake 8-10 min. These cookies puff up at first, then flatten out.

Chocolate Cookies

1 c marg
1 1/2 c sugar
2 eggs
2 tsp vanilla

2 c flour
2/3 c cocoa
3/4 tsp baking soda
1/2 tsp salt

Cream together the first 4 ingredients. Mix in the rest of the ingredients. Bake at 350 degrees for 8-10 minutes on ungreased cookie sheet. Cool 1 minute before removing from cookie sheet.

-Another yummy thing to add is Peanut Butter Chips to the batter before cooking. I also tried caramel chips and I think it is my favorite so far.