Soft Sugar Cookies For A Very Merry Christmas

Sugar cookies are a traditional Christmas cookie in our family.  I make them every year for the holidays.  And before me, my mother and grandmother made them every year for the holidays too.

What would Christmas be without them?  Disappointing…

These cookies are soft, sweet, and addicting.  Seriously, if you think you can eat just one you’re only fooling yourself.

Soft Sugar Cookies

1 c. butter (or margarine) softened

2 eggs

1 c. granulated sugar

1 c. light brown sugar

1 c. sour cream

2 tsp. vanilla

2 tsp. baking soda

1/2 tsp. salt

5 c. flour

In a large bowl, cream butter, eggs, and sugars together.  Add sour cream, vanilla, baking soda, and salt; mix completely.  Mix in one cup of flour at a time.  When all ingredients are completely blended cover the bowl with plastic wrap and refrigerate for one hour.

Preheat oven to 350 degrees.  On a lightly floured surface, roll dough out to about 1/4” thick (don’t roll too thin) and cut out cookies with cookie cutters.  Place on parchment lined cookie sheets about 2” apart.  Bake for about 8 minutes, or until cookies are slightly firm to the touch. 

Move cookies to baking racks and let cool completely before frosting with your favorite buttercream icing.

I think it’s the brown sugar and sour cream that make these cookies extra special.  Try making them and let me know what you think.

Wishing Everyone A Very Merry Christmas!

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The Cookie, and Cookies of the Month

Thinking up a title for this new cookie recipe was extremely difficult.  This recipe came about only because I found some adorable little pumpkin and autumn sprinkles and some mini dark chocolate chips at a local Amish market where nearly everything is packaged bulk and sold by the pound.  It’s so much fun strolling the isles of this store and deciding what baking ingredients I need (or want).

So, with only these two simple ingredients in front of me I went to work and created what is now my new favorite cookie. 

A little of this and a little of that, and…

I’m pleased to introduce you to The Cookie.

These cookies are soft.  And they are even softer if they are stored in an airtight container overnight.  The flavor of these cookies is best described as a cross between a scrumptious sugar cookie and a great chocolate chip cookie – all morphed into one. 

The Cookie

1/2 c. margarine, softened

1 egg

3/4 c. granulated sugar

1/4 c. sour cream

2 tsp. vanilla extract

2 tsp. cornstarch

1 tsp. baking soda

1/4 tsp. salt

1 3/4 c. all-purpose flour

4 tbsp. sprinkles

1/4 c. plus 1 tbsp. mini dark chocolate chips

Preheat oven to 350 degrees.  Line two large cookie sheets with parchment paper.  Makes about 1 1/2 dozen cookies.

In a large bowl, cream margarine, egg, sugar,  vanilla, and sour cream together.  Add cornstarch, baking soda, salt, and flour; mix thoroughly.  Fold in sprinkles and chocolate chips.  Refrigerate dough 30 minutes before baking.

Using a dining sized teaspoon scoop onto prepared cookie sheets.   Bake for 8 minutes, or until lightly golden.  Do not over bake.  The cookies will firm up once they are removed from the oven.  Allow to cool completely before removing from cookie sheets.

Store in airtight container under lock and key!

Last year at this time, I shared a post each month (from September to December) where I featured a delicious new cookie recipe.  If you’re already thinking ahead to the holidays (are you?) then be sure to check out these great recipes, and don’t forget to bookmark or pin this post for future reference too! 

September – Walnut & Chocolate Cappuccino Chunk

October – Shortbread Sprinkles

November – Chocolate Chip Shortbread Bars

December – Kahlua Chocolate Shortbread Bars

Happy Baking!

weekend-potluck-buttong

Iced Spiced Oatmeal Cookies

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Skinny little cookies can be so pathetic looking.  Don’t ya think? So, I decided to fatten things up a bit.  I made these cookies without nuts or raisins, but there is certainly room for both in this chunky little creation.

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Iced Spiced Oatmeal Cookies

1/2 c. margarine

1/2 c. granulated sugar

1/2 c. brown sugar

2 eggs

2 tbsp. milk

1 tsp. vanilla extract

3/4 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 tsp. pumpkin pie spice

2 c. all-purpose flour

1 1/2 c. oatmeal

Makes about 3 dozen.

Preheat oven to 350 degrees.  Line 3 cookie sheets with parchment paper.

In a large bowl, mix margarine, sugars, eggs, milk, and vanilla; mix thoroughly.  Stir in salt, baking soda, baking powder, and pumpkin pie spice.  Add flour and mix completely.  Add oatmeal until all ingredients are blended.

Drop by teaspoonful onto prepared cookie sheets.  Bake for 6-7 minutes until light golden brown.  Cool slightly on cookie sheets before moving to cooling rack.

For the glaze I mixed up some powdered sugar, a dash of pumpkin pie spice,  a little vanilla extract, and a drop or two of milk.  The glaze should be thin enough to drizzle over top of cooled cookies.

Later this week; another Pink Paradise -vintage camper  update.  2 steps forward and 3 steps back…

Almond Joy Chocolate Chip Cookie Bars

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It’s been awhile since I’ve made something sweet and chocolaty; entirely too long.   So, when I saw these Almond Joy Pieces I knew what needed to be done.  

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Almond Joy Chocolate Chip Cookie Bars

3/4 c. butter, melted

1/2 c. granulated sugar

3/4 c. brown sugar

2 tsp. vanilla extract

1 egg

1/2 tsp. salt

1 tsp. baking soda

2 c. all-purpose flour

1/4 c. plus 2 tbsp. Almond Joy Pieces

1/4 c. plus 2 tbsp.chocolate chips, semi-sweet

Preheat oven to 325 degrees.  Grease a 9×13 baking pan;set aside

In a large mixing bowl, add butter, sugars, vanilla and egg.  Mix by hand until thoroughly blended.  Add salt, baking soda, and flour; mix completely.  Fold in Almond Joy Pieces and chocolate chips.

Pour into prepared pan and bake for approximately 22-25 minutes, or until light golden brown and toothpick comes out clean when inserted into the center.

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And lastly, enjoy!

Do you have a favorite cookie bar recipe?  If so, what is it?

If you haven’t checked out Mike and Molly’s Show & Tell this week you had better hop over there and see their post.  You won’t believe what you’re about to see!  Or will you?

The BPC Cookie

I know you haven’t seen much of me lately, and for that I apologize.  I’ve been busy working on a couple  of projects.  The first project that’s been keeping me busy is a vintage shop I started on Esty.  If you have a few minutes please drop by and take a peek. My shop is called EandEsty.   If you’ve never shopped at Esty you don’t know what you’re missing.  Seriously… 

The other project that is keeping me busy?  Well,  (embarrassed to admit this) a couple of years ago I bought a beautiful (unfinished) fireplace mantel.  It’s sat bundled up on my livingroom floor  for way too long.  I have finally gotten around to working on it.  Priming, painting, accent painting, etc.  The mantel is turning out beautiful, just as I had envisioned.  When all is said and done I’ll share some pictures of it with you. 

Oh, and yes, I’m still eating healthy and exercising.  Last week was discouraging because I plateaued.  I have been keeping track of my daily food intake and I actually think I was eating to little.  I had a calorie deficit which throws your metabolism into a complete panic and your body starts reserving fat instead of losing it.  There won’t be anymore of that! 

A couple of old, pathetic looking bananas have been sitting on my counter waiting for me to make good use of them.  

They were begging for me to be creative, which ruled out my tried and true recipe for banana bread.  Hmmmm.  This was going to take some research and thought.  So,  researching and thinking I did, and here is what I came up with – the BPC (Banana, Pecan and Chocolate Chip Cookie

  

These cookies are so moist and flavorful.  The are the perfect answer to a quick breakfast on the go too.  I adapted the recipe from Martha Stewart.  There are quite a few contrasts between her recipe and mine. 

My recipe is as follows:

Banana Pecan Chocolate Chip Cookies

 ½ c. soft (light) margarine

½ c. dark brown sugar

¼ c. sugar

1 large egg (room temp)

2 mashed (ripe) bananas

1 ½ tsp. vanilla

½ tsp. salt

1 tsp. baking soda

¼ c. oatmeal

1 c. white flour

1 c. whole white flour

¾ c. mini chocolate chips

2 Tbsp. chopped pecans

 Preheat oven 350 degrees

Baking time 8 minutes on parchment paper lined cookie sheet

 

Mix ingredients in a large bowl in the order they appear in the recipe. Drop by kitchen tablespoon onto parchment lined cookie sheet. Bake for approx 8 minutes. Remove from baking sheet and cool. Store in airtight container. 

Happy Baking!