REALLY good cookie??

Question

I'm going to bake cookies, but I want like a very interesting tasting recipe that is still easy to make. Any cool suggestions??

Answer 1

Sugar Cookie Standouts

Ingredients

2/3 cup butter, softened

3/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 tablespoon milk

1 teaspoon vanilla

2 cups all-purpose flour

Edible glitter, sparkling sanding sugar, or granulated sugar (optional)

Directions

In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and, vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough for 2 to 3 hours or until easy to handle.

On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired. Place 1 inch apart on ungreased cookie sheets.

Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned. Transfer to a wire rack and let cool. Makes about 36 cookies.

Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency.) Makes 1/2 cup.

Raspberry Sandwich Cookies: Prepare as above, except use a 3 1/2-inch scalloped square-shaped cutter to cut dough. Use a 2-inch alphabet-shaped cutter to cut desired letter out of center of half the cookie cutouts. Bake and cool as above (bake letter cutouts as above and decorate as desired). Before serving, spread 1 teaspoon of seedless raspberry jam over each uncut cookie. Top with remaining cookies with center cutouts to create sandwich cookies. Makes about 14 sandwich cookies.

Merry ABCs: Prepare as above, except do not divide dough in half. Tint one-third of the dough red with 3/4 teaspoon liquid red food coloring before chilling. On a lightly floured surface form a mound by dropping small amounts of each of the doughs close together in a random pattern. Gently shape the mound into a ball. Divide in half. Cover and chill until easy to handle. Roll, cut and bake as above, except use 3-inch alphabet-shaped cutters. Gently gather scraps of dough together to reroll.

Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies. Makes about 20.

Honey-Ginger Cookies: Prepare as above, except reduce sugar to 1/2 cup. Add 2 teaspoons ground ginger with the sugar. Omit the milk and beat in 1/4 cup honey with the egg and vanilla. Roll, cut and bake as directed above, except use a 3-1/4- to 3-1/2-inch hexagonal-shaped cutter and decrease baking time to 6 to 7 minutes per batch. Decorate as desired.

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Snickerdoodles

Ingredients

1/2 cup butter, softened

1 cup granulated sugar

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 egg

1/2 teaspoon vanilla

1 1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon ground cinnamon

Directions

In a medium mixing bowl beat butter with an electric mixer at medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.

In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.

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CORELLIAN COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE

1 cup Flour

1 tsp Baking Powder

½ tsp Baking Soda

1 tsp Salt

¾ cup Butter, softened

1 2/3 cup Sugar

2 Eggs – large or bigger (I prefer to use Jumbo)

1 ½ tsp Pure Vanilla Extract

2 ½ cup Quick Oats

1 cup Flaked Coconut

16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland) - Optional

Preheat oven to 375 F.

Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.

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Cowboy Cookies

3 cups flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon cinnamon

1 teaspoon salt

3 sticks butter at room temperature

1 1/2 cups white sugar

1 1/2 cups packed light brown sugar

3 eggs

1 tablespoon vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened flake coconut

2 cups chopped pecans (8 ounces)

Preheat oven to 350 F.

Mix flour, baking powder, baking soda, cinnamon and salt in bowl.

In 8-quart bowl, beat butter on medium speed till smooth and creamy, about 1 minute. Gradually beat in sugars and continue beating to combine, about 2 minutes. Add eggs, 1 at a time, beating after each.

Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.

For each cookie, drop 1/4 cup of dough onto ungreased cookie sheet, spacing 3 inches apart. Bake 17 to 20 minutes, until edges are lightly browned. Remove to rack to cool.

Makes 3 dozen large cookies.

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Molasses Ginger Cookies

Ingredients

2 1/4 cups all-purpose flour

1 1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 cup butter, softened

3/4 cup granulated sugar

1/2 cup dark molasses

1 egg

1/2 cup coarse raw sugar or granulated sugar

Directions

In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.

Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1/2 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.

Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.

Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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MOLASSES CRINKLES

3/4 cup butter

1 cup brown sugar

1 egg

1/4 cup molasses

2 1/4 cup flour

2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cloves

1 tsp. cinnamon

1 tsp. ginger

Preheat oven to 375 degrees. In a bowl mix the butter, brown sugar, egg, and molasses. In a separate bowl combine flour, baking soda, salt, cloves, cinnamon, and ginger. Slowly add the flour mixture to the butter mixture. Once mixed, chill in fridge for 1 hour. Roll chilled dough into balls. Dip tops in sugar and sprinkle each with 1 - 2 drops water (for crinkling effect). Bake 8-10 minutes.

WA

Answer 2

I have this Better Homes and Gardens Book of Cookies and I just tried a recipe for meringues last night. It is really easy and inexpensive.

2 eggs whites

1/2 c. granulated sugar

1/8 tsp. Cream of Tartar

1/2 Tsp. vanilla

1 Tsp. flavoring of your choice (I used mint)

Preheat oven to 325 degrees fahrenheit.

Get a large bowl and make sure that it is clean. Even if you think that it is clean take a towel and wipe off the inside of it to make sure that there is no dust. Crack the eggs and let egg whites sit in the bowl for 30 minutes at room temperature (you can either throw yolks away or save them).

Add vanilla and cream of tartar to the egg whites and beat with an electric mixer until the whites form peaks. Then add in sugar one tablespoon at a time and beat with the mixer until stiff peaks form.

Scoop mixture into a zip lock bag and pipe it out in the shapes you want. What I did was I lined a baking sheet with aluminum foil to prevent sticking. Once you have piped the mixture out, place meringues in the oven for 15 minutes. Once the timer goes off turn the oven off and leave the meringues in the oven with the door closed for 30 minutes to cool.

I wound up staying up late last night baking and so what I did was I left the meringues in the oven over night. They turned out great and I hope you like this recipe!

~M

Answer 3

This is one of my favorites.  You can use any flavor cake mix and add extras like chocolate chips, nuts, etc.

Ooey Gooey Lemon Cookies

8 oz. cream cheese

1 - 18½ oz. lemon cake mix

½ c. softened butter

¼ c. powdered sugar

1 egg

Cream together cream cheese & butter.  Stir in egg & vanilla.  Add cake mix & stir until well blended.  Refrigerate for 30 min.  Roll into 1" balls & refrigerate for 30 more min.  Roll balls in powdered sugar.  Bake at 350° for 10-13 min.

(Baking with an Air Bake cookie sheet & parchment paper works great.)

Answer 4

Here are a couple of my favorites.

Pudding Chocolate Chunk Cookies

1 c. butter or margarine, softened

3/4 c. firmly packed brown sugar

1/4 c. sugar

1 pkg. (4-serving size) instant pudding, any flavor (i used white chocolate)

1 t. vanilla

2 eggs

2 1/4 c. flour

1 t. baking soda

1 pkg. semi sweet chocolate chunks

     Preheat oven to 375. Beat butter, sugars, pudding mix and vanilla in lg bowl with electric mixer on med sped until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended. Stir in chocolate chunks (dough will be stiff). Drop teaspoonfuls of dough 2" apart onto ungreased baking sheets. Bake 8-10 min or until lightly brown. Remove from oven and let cool.

Triple Chippers

1 1/2 cups packed brown sugar

1 cup granulated sugar

1 cup butter or margarine, softened

1 cup shortening

2 teaspoons vanilla

2 eggs

3 3/4 cups Gold Medal® all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups white vanilla baking chips

1/2 cup butterscotch chips

1 bag (6 oz) semisweet chocolate chips (1 cup)

1. Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.

2. Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.

3. Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.