Cream Cheese Sugar Cookie Bars

I definitely have a Love / Hate relationship with these cookie bars. They are soft and delicious just like Lofthouse Style Sugar cookies. They are super delicious. The hate part is that they are so yummy and so effortless so easy to make that they can be a little dangerous to have around. I have another Sugar Cookie Bar recipe on this blog but this one from Jamie Cooks it up is definitely the BEST. I trust you will enjoy it as much as we do !

 Sugar Cookie Bars  (print here)

Cookies: 1 1/2 C sugar 1 C butter, softened 8 oz cream cheese, softened 1 egg 1/2 t almond extract 1 t vanilla 1/2 t baking soda 1 t baking powder 2 1/2 C flour Frosting: 1/2 C butter softened 4 oz cream cheese, softened 3 1/2 C powdered sugar 3-5 T milk 1 t vanilla food coloring 1. In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes. 2. Add the vanilla and almond extract and beat for 1 minute more. 3. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated. 4. Add the flour mixture to the butter mixture and beat for about 2 minutes. 5. Press the dough into a large jelly roll (cookie sheet) pan. 6. Bake at 350 degrees for 20 minutes. 7. Let the pan cool completely. 8. Time to make the frosting! In a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes. 9. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth. 10. Frost your pan of cookies. Cut the cookies into bars and serve!

Texas Sheetcake Cookies

Texas Sheet Cake Cookies

(print this )

makes 24 cookies

Ingredients

Cookies
• 1/2 cup butter, room temperature
• 1/3 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/3 cup flour
• 1/2 cup semi-sweet chocolate chips, melted
Icing
• 1/2 cup butter
• 2 Tbsp cocoa powder
• 3 Tbsp milk
• 2 1/2 cups powdered sugar

How to Make

Cookies
1. Preheat oven to 350°
2. Line baking sheet with parchment or silicone mat, set aside.
3. In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
4. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
5. Turn mixer to low and slowly add in flour. Dough will be thick.
6. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
7. Mix melted chocolate directly into cookie dough until evenly mixed.
8. Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
9. Transfer to a wire rack to cool.
Icing
10. In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
11. Pour icing over cookies and allow icing to set before serving.

Notes

store at room temperature for up to 3 days.

*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.

Ginger Cookies

 

 

 

 

Ginger Spice Cookies

(printable version )

recipe from Paula Deen

Ingredients:
3/4 C Butter flavored Crisco
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt
Instructions:
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or a silpat.  Or don’t line them at all :)
With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.
Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt
and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.
Place on cookie sheets.
Bake for 8-10 minutes or until just set around the edges and you start to see “crackling” on the top.
Don’t overbake! You want to keep them nice and chewy-soft in the middle.
Yield: about 4 dozen

S'more Cups

     This is an amazingly easy recipe that tastes as good as S'mores on the campfire.
The best thing is that they can be made ahead of time. Thank you Pampered Chef YUMM !!

S’more Cups
(printable version)
Yield: 24 cups 
Prep Time: 20 minutes
Cook Time: 7 minutes

Ingredients:

7 whole graham crackers (1 cup), finely crushed
1/4 cup powdered sugar
6 tablespoons unsalted butter, melted
4 bars (1.55 oz) milk chocolate candy, divided
12 large marshmallows

Directions:Preheat oven to 350°F.
Place graham crackers into a large re-sealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter into a small bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.
Break remaining candy bars in small pieces and place in a small bowl. Microwave on high 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow into the melted chocolate. Turn top-side up and let stand until set.

Recipe Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

Sweetheart Peanut butter blossoms

I saw this version of peanut butter blossoms on my sisters cafe.......amazing perfect for Valentines day !!!

Sweet “Heart” Peanut Blossoms
1/2 cup butter
1/2 cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1 ¾ cup flour
1 tsp soda
½ tsp salt
1 package heart shaped chocolates

Cream butter and sugars. Add egg and vanilla. Add dry ingredients. Roll into balls. Place on ungreased baking sheet. Bake 8 minutes at 375°. Then press heart shaped chocolate gently into each cookie. Bake 1-3 minutes longer.

(Print This)

Malted Milk Chocolate Chip Cookies

 

I think I found the perfect Valentine cookie for this year. I was surfing the net for cookie recipes and stumbled upon this recipe at Cookie Madness. I made a few changes and came up with a chocolate chip cookie that  is to die for!! It is a crunchewy cookie that has a hint of Malt and is sure to be a hit .

Malted Chocolate Chip Cookies (Printable Version)
adapted from Cookie Madness
1 cup butter
1 1/4 cups light brown sugar, packed
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 teaspoon vanilla
1 large egg
2 1/2 cups flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
1 cup Heath toffee baking bits (optional)
Preheat oven to 350 degrees F.
In a mixing bowl, beat together butter, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes. Mix in egg.
In a small bowl mix flour, baking soda, and salt. Gradually add to creamed mixture.
Stir in chocolate chips
Shape into 1 1/2 to 2 inch balls; place about 3 inches apart on ungreased baking sheets.( lined my sheets with parchment paper )
Bake for 10 to 12 minutes or until golden brown.
Cool for 2 minutes on pan before removing to wire racks to cool completely.

Bakery Style Peanut Butter Cookies

 

Today I was surfing the net looking for a new cookie recipe to try for an after school treat for the kids and I came across this yummy cookie. I had all the ingredients and decided to go for it. I am glad I did. This is definitely going to be kept on our favorite cookie list.


Peanut Butter Cookies as seen on Smitten Kitchen
(Printable Version)
The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine( for the record I used more than a Tablespoon)
Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Baseball Sugar Cookies

Looking for a treat for your favorite baseball/softball team ? Try these!! Parker was assigned treats for his game last week and this is what I made. The boys loved them. Here is a link to the sugar cookie recipe I used. It is the same recipe I made at Easter. Enjoy!!