Butterscotch Spice Crinkle Cookies

 

1 cup butter

1 cup brown sugar

½ cup sugar

1 egg

1 tsp. vanilla

2½ cups flour

½ tsp. baking soda

½ tsp. baking powder

1¼ tsp. cinnamon

½ tsp. ginger

¼ tsp. nutmeg

½ tsp. salt

2 cups butterscotch chips

Powdered sugar

 

Preheat oven to 350°. Line baking sheets with parchment paper.

In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Beat in egg and vanilla.

Add flour, baking soda, baking powder, cinnamon, ginger and salt and mix well. Stir in butterscotch chips.

Roll dough into 1-inch balls, then roll balls in powdered sugar to coat heavily. Place dough 2 inches apart on prepared baking sheets.

Bake 10-12 minutes, or until cookies begin to crack and edges are golden. Do not overbake. Cool slightly on cookie sheets before removing to wire racks to cool completely.

I added 1 cup toffee bits and 1 cup walnuts.

This recipe can be found here.

Brown Sugar Cinnamon Pecan Cookies

 

2 cups flour

1 tsp baking soda

½ tsp. salt

¾ tsp. cinnamon

¾ cup butter

1½ cups dark brown sugar

1 egg

1 cup pecans, toasted

 

Preheat the oven to 375°. Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, salt, baking soda, and cinnamon. Set aside.

Beat butter and sugar until smooth and creamy. Add the egg, beat well. Gradually add flour mixture and beat until mixed.  Add pecan pieces.

Use a small cookie scoop to drop dough onto the baking sheets, about 2 inches apart. Bake for 8-10 minutes. Cool on wire racks. Store in an airtight container. 

This recipe was adapted from here.

Churro Almond White Chocolate Chip Cookies

 

¾ cup salted butter

2 cups almonds

2 cups flour

1 tsp. baking soda

¾ tsp. kosher salt

1 cup dark brown sugar

½ cup sugar

2 large eggs

1 Tbsp. vanilla extract

1 tsp. almond extract

2 cups white chocolate chips

 

Churro Topping

½ cup granulated sugar

1 Tbsp. ground cinnamon

Instructions

Place butter into a small saucepan over medium heat. Cook and swirl butter in pan to melt butter. Continue to swirl pan while butter bubbles and cooks. Watch carefully as butter browns. When butter is brown, carefully pour into a heat-proof bowl, scraping brown bits from pan too. Let butter cool for 30 minutes.

Toast almonds and let cool.  Chop into bite-sized pieces.

Combine flour, baking soda, and salt; set aside.

Preheat oven to 330°. Place brown butter into a large mixing bowl. Stir in sugars, stirring until well combined. Add eggs and extracts stirring until well combined. Stir in flour, baking soda and salt. Stir until dough forms then add white chocolate chips and almonds stirring until combined.

Place sugar and cinnamon into a shallow bowl, stir to combine.

Scoop cookie dough with a medium-size cookie scoop and gently roll into churro topping. Place onto baking sheet 1 inch apart and bake for 10-11 minutes. Remove from oven and let cool for 15 minutes before transferring to a serving plate.

This recipe can be found here.

Cinnamon Chip Almond Snickerdoodle Cookie Bars

 

2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
1 cup butter 
1½ cups sugar
2 large eggs
1 tsp. vanilla
1 cup chopped almonds
1 cup cinnamon chips 
2 Tbsp. sugar + 1½ tsp. cinnamon
Glaze
1 cup powdered sugar
¼ tsp. vanilla extract
2 Tbsp. milk

 Preheat oven to 350°.  Line 13 x 9 x 2-inch pan with foil and spray with vegetable oil.

 Whisk together flour, cream of tartar, baking soda and salt in small bowl. Set aside.

 Toast almonds and set aside.

Cream together butter and sugar in large mixing bowl until fluffy.  Add vanilla and eggs, one at a time, and mix until combined. Gradually add in flour mixture. Stir in the almonds and cinnamon chips.

Spread two-thirds of the cookie dough in prepared pan. Then sprinkle with cinnamon sugar. Add the rest of the dough in dollops on top of the cinnamon sugar.

Bake for about 25-30 minutes or until set and slightly golden brown. Cool about 10 minutes in pan on wire rack.

Glaze:

While bars are cooling, whisk together powdered sugar, vanilla and milk. Drizzle glaze over still warm bars. Cool completely in pan.

This recipe can be found here.

Cinnamon Pecan Cookies

 

1 cup butter, softened

1 cup light brown sugar

¾ cup granulated sugar

2 large eggs

2 tsp. pure vanilla extract

2½ cups flour

2 cups rolled oats

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

2 cups chopped pecans

 

Preheat the oven to 350° F.

Combine the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Next add the eggs and vanilla extract and continue beating until well incorporated.

In a separate bowl, combine the flour, oats, cinnamon, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.

Before the dough thickens, add the chopped pecans. Beat a couple of times until they start to incorporate.

Use a medium cookie scoop and place on a sheet pan about 2 inches apart. Bake for 9-11 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.

This recipe can be found here.here.

Baklava Cookies

 

¼ cup butter

1/3 cup powdered sugar

3 Tbsp. honey

3/4 cup walnuts finely chopped

¼ tsp. cinnamon

1 pkg. sugar cookie dough

 

In a small saucepan, over low heat, melt butter; stir in the powdered sugar and honey. Bring to a boil and remove from heat.  Stir in walnuts and cinnamon.

Let it cool for 30 minutes.

Preheat oven to 350 °.

Scoop cookie dough into 1-inch balls.  Place 2 inches apart on a cookie sheet with silicone baking mat.

Bake for 10 minutes or until set. Remove cookies and place a small dollop of nut mixture in the center of each cookie.

Bake another 2-3 minutes until done.

Transfer to wire rack to cool.

This recipe can be found here.

Banana Oatmeal Cookies

 

1 cup butter softened

½ cup white sugar

½ cup brown sugar

2 large eggs

1 tsp. vanilla

2 cups flour

2 cups rolled oats

1 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. salt

3 medium ripe bananas mashed

1 cup semisweet chocolate chips

 

Preheat oven to 375°. Line a baking sheet with parchment or spray with nonstick spray.

 

In a separate bowl stir together the flour, oatmeal, baking soda, cinnamon, and salt.

 

In the bowl of your mixer cream together the butter and sugars until light and fluffy. Beat in the eggs and vanilla.

 

Add the dry ingredients to the butter and sugar and beat until just combined. Mix in the mashed bananas and chocolate chips until well incorporated.

 

Use a medium cookie scoop to drop scoops of cookie dough onto the prepared baking sheet. Bake for 12 minutes or until the edges are browned and cookies are set.

 

Cool on a wire rack.

 

TIPS & NOTES:

Swap in walnuts or pecans for the chocolate chips, if you prefer.

This recipe can be found here.

Churro Bars

1 cup butter

2 cups light brown sugar

2 eggs

2 tsp. vanilla

1½ tsp. baking powder

1 tsp. kosher salt

2½ cups flour

¼ cup sugar

1 Tbsp. ground cinnamon

In a medium saucepan over medium-low heat melt butter and bring to a boil. Stir butter, or swirl pan continuously until it reaches an amber color. Remove from heat and allow butter to cool for 20 minutes.

Preheat oven to 350°F. Line a 9x13-inch baking dish with foil and coat with non-stick spray. Set aside.

In a large bowl combine butter and brown sugar and stir to combine. Add eggs, vanilla, baking powder, and salt and stir until smooth. Finally add in flour and mix until just incorporated. Set aside.

In a small bowl, whisk granulated sugar and ground cinnamon together. Sprinkle half of cinnamon sugar evenly into bottom of prepared pan.

Press dough on top of cinnamon sugar. Sprinkle remaining cinnamon sugar on top and bake for 25-30 minutes, or until edges are lightly golden.

Place pan on a wire rack to cool completely.

Once cooled, use the foil to remove bars from the pan and cut into 24 pieces.

Store airtight at room temperature for up to 3 days.

Salted Caramel Crunch Cookies

2 1/3 cups flour

¾ cup light brown sugar

½ cup sugar

1 tsp. baking soda

1 Tbsp. cornstarch

½ tsp. salt

½ tsp. cinnamon

¾ cup butter, melted + slightly cooled

2 large eggs

2 tsp. vanilla extract

1 cup toffee bits

1 cup caramel bits

1 cup chopped pecans

Flaked sea salt, optional

Preheat oven to 350°. Line two large baking sheets with parchment paper, set aside.

In a large bowl, whisk together flour, brown sugar, granulated sugar, baking soda, cornstarch, salt, and cinnamon.

Add butter, combine with a spatula or with a handheld mixer until crumbly. Add eggs and vanilla extract and beat till well combined. Fold in toffee chips, caramel bits and pecans. 

Roll two heaping tablespoons of cookie dough into a ball and place on prepared baking sheet leaving 2 inches per cookie for spreading.

Bake for 12 minutes, or until the edges of cookies are set. Remove from oven and sprinkle with flaked sea salt, to taste.

Let cookies cool for 10 minutes on baking sheet. Enjoy warm or allow to cool completely and store in an airtight container for up to 5 days.

You can find the recipe here.

White Chocolate Snickerdoodles

1 cup butter

1½ cups sugar

2 eggs

2 3/4 cups flour

2 tsp. cream of tartar

1 tsp. baking soda

1 tsp. kosher salt

2 Tbsp. sugar

1 tsp. cinnamon

1 cup white chocolate chips

Mix together flour, cream of tartar, baking soda, and salt together. Set aside.

Cream together sugar and butter. Add eggs and blend well.

Add dry ingredients to wet ingredients and mix well. Add chips.

Shape dough into 1-inch balls and roll in the cinnamon-sugar mixture.

Place 2 inches apart on ungreased cookie sheet.

Bake for 8-10 minutes at 350 degrees.

this recipe can be found here.

Norwegian Chocolate Chip Cookies

1 cup butter

1⅓ cups sugar

2 eggs

1 tsp. vanilla extract

½ tsp. kosher salt

1 tsp. baking powder

3 cups flour

1 cup mini chocolate chips

¾ tsp. ground cinnamon

3 Tbsp. sugar

Preheat oven to 350°.

Combine butter and 1⅓ cups sugar on medium speed for 2 minutes until light and fluffy. Add in eggs, vanilla, salt, and baking powder and mix until combined.

Turn mixer to low and add in flour until just combined. Stir in chocolate chips.

Divide dough into 4 equal portions. On a lightly floured surface, roll each portion into a 15-in. rope. Place 2 ropes 4 in. apart on a parchment paper-lined 15x10x1-in. baking pan; flatten each with a fork to 1/4-in. thickness. 

Combine ground cinnamon and 3 Tbsps. sugar and sprinkle this on top of strips.

Bake for 15 minutes, or until edges are lightly golden. Immediately cut each into cookie strips using a pizza cutter or sharp knife.

Transfer to a wire rack to cool. Can be stored airtight at room temperature for up to 5 days.

This recipe can be found here.

Brown Butter Cinnamon Crinkle Cookies

10 Tbsp. butter, sliced

2½ c flour

1 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. kosher salt

1 cup granulated sugar

¼ c light brown sugar

2 eggs

1 tsp. vanilla

½ c pecans, chopped

½ c powdered sugar

Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.

Whisk together the flour, baking powder, cinnamon, and salt. Set aside.

Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.

Turn the mixer to low and slowly add in the flour mixture until just incorporated. Mix in pecans. (Cover the mixing bowl and refrigerate for at least 1 hour.)

Preheat the oven to 350°F

Line a baking sheet with a silicone mat or parchment paper. Set aside.

Place the powdered sugar in a shallow bowl. Scoop dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.

Bake for 10-12 minutes (for soft cookies) or 18-20 minutes (for crisp).

Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.

This recipe can be found here.

Maple-Pecan Snickerdoodles

2½ cups flour
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. salt
¾ cup butter, softened
¼ cup vegetable shortening
1½ cup sugar
1 tsp. vanilla
2 eggs
1 pkg maple chips
1 cup coarsely chopped pecans
3 Tbsp. sugar
1 tsp. cinnamon

Preheat oven to 350°.

In a small bowl, combine flour, cream of tartar, baking soda and salt.  Set aside.

Beat butter, shortening, 1½ cups sugar, and vanilla until creamy.  Add eggs, one at a time, beating well.  Add flour mixture in gradually.  Stir in chips and nuts.

Combine remaining sugar and cinnamon in a small bowl.  Roll or scoop into 1¼-inch balls, rolling in sugar mixture until coated.  Place on ungreased cookie sheets.

Bake 11-12 minutes or just until centers are set.  Cool on baking sheet for 2 minutes; remove to wire racks to cool completely. 



This recipe can be found on a package of Nestle Toll House Maple Flavored Morsels

Mexican Cinnamon Cookies

2¾ cups flour

2 large eggs

1 stick (8 tablespoons) unsalted butter, room temperature

1½ cups sugar

½ cup shortening (or unsalted butter)

½ tsp. salt

2 tsp. cream of tartar

1 tsp. baking soda

1 tsp. vanilla extract

3 Tbsp. sugar

3 tsp. Mexican cinnamon

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Beat butter, shortening, and 1½ cups sugar at medium speed until creamy. Beat in vanilla.  Add eggs one at a time.

Combine flour, baking soda, salt, and cream of tartar. Sift into butter mixture and mix to combine.

In a separate bowl, stir together cinnamon and 3 Tbsp. of sugar.

Scoop 1 Tbsp. of dough and roll into a ball. Toss in cinnamon sugar mixture and place on baking sheet.

Bake for 8-10 minutes. Cool completely before serving.

This recipe can be found here.

Pumpkin Snickerdoodles

3¼ cups all-purpose flour

3½ tsp. cornstarch

1 tsp. cream of tartar

1 tsp. baking soda

½ tsp. baking powder

½ + 1/8 tsp. salt

1½ tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. ground nutmeg

¼ tsp. ground allspice

1 cup granulated sugar

¾ cup packed light brown sugar

1 cup butter, softened

1 large egg yolk

¾ cup canned pumpkin puree

1½ tsp. vanilla extract

½ cup granulated sugar

3 tsp. ground cinnamon

In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice: set aside.

Cream together butter, granulated sugar and brown sugar until just combined. Mix in egg yolk, then mix in pumpkin and vanilla extract. On low speed, slowly add in dry ingredients; mix until just combined. (You can chill the dough)

Preheat oven to 350°.   In a small bowl, whisk together ½ cup granulated sugar with 3 tsp. cinnamon. Scoop tablespoon size dough ball, roll in cinnamon sugar mixture to evenly coat then transfer to lined baking sheets spacing cookies 2-inches apart. Bake 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven).

Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

This recipe can be found here.

Cinnamon Sugar Butter Cookies

3 Tbsps. sugar

1 Tbsp. cinnamon

2½ cups flour

½ tsp. baking soda

¼ tsp. salt

1 cup dark brown sugar

½ cup sugar

1 cup salted butter

2 large eggs

2 tsp. pure vanilla extract

Preheat oven to 300° Combine sugar and cinnamon; set aside.

Combine flour, soda and salt; set aside.

Blend sugars at medium speed. Add butter and mix to form grainy paste. 

Add eggs and extract. Mix at medium speed until light and fluffy. 

Add flour mix and blend at low speed until just blended.

Shape dough into 1 inch balls and roll in sugar topping.

Place on ungreased cookie sheet, 2 inches apart and bake for 15-20 minutes. Immediately transfer onto cool surface.

(from Mrs. Field's Cookie Cookbook)