A fun loving drama queen who is head over heels in love with food. Culinary school hopeful (Le Cordon Bleu - Paris), full time recipe creator, food, home and travel writer for She Knows.com and "mom" to a furbaby. Wife of a social media ...
These fun Christmas cookies are too good to share with Santa
It's officially cookie season in my house, which means every spare minute I have is spent researching cookie recipes, baking, styling and, of course, testing. And after a solid few weeks of testing, I've found my four new go-to cookies for this holiday season, and the ingredients in some of them may surprise you.
Instead of sticking to the regulars, I decided to update some of my favorite cookie recipes with some exciting and unique ingredients, like cayenne and chili powder, rosemary and lemon juice and fresh, tart cranberries. The result is four flavors of cookies that will be the first to go on your dessert platter — trust me.
Lemon-rosemary sugar cookie sandwiches recipe
Rosemary is the winning ingredient in these lemon cookies, giving each bite an earthy and unique flavor. The sweet cream icing in the middle combats the tartness of the lemon, making each cookie simply perfect.
To make the cookies, in the bowl of a stand mixer fitted with a whisk attachment, cream together the butter and sugar. Add in the Egg Beaters, vanilla, lemon zest and lemon juice. Mix until combined.
In another bowl, whisk together the flour and baking powder. Add the flour to the butter mixture, and stir to combine. Mix in the chopped rosemary.
Cover the bowl with saran wrap, and chill it for at least 30 minutes to 1 hour.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Roll the cookie dough out on a floured surface to about 1/4 inch thick. Using a circular cookie cutter, stamp out round cookie shapes. Place the cookies onto the baking sheet about 1 inch apart from one another.
Bake for about 10 to 12 minutes or until golden.
Spread about 1 to 2 tablespoons of frosting over 1 cookie, and stack another cookie on top (to make a sandwich). Serve with fresh rosemary.
Spicy Mexican hot chocolate cookies recipe
These cookies take all the spicy and rich flavors of traditional Mexican hot chocolate and put them into something you can eat! The amounts of spices listed are just a suggestion — add more or less depending on your taste.
In a thick-bottomed saucepan, melt the butter and semisweet chocolate chips over medium-low heat. Whisk the chocolate mixture until melted, glossy and smooth, about 4 to 5 minutes. Cool the chocolate to room temperature.
In the bowl of a stand mixer fitted with a whisk attachment, beat the brown sugar, white sugar, honey, vanilla and egg until combined. Stir in the melted chocolate.
In another bowl, whisk together the flour, cocoa powder, pumpkin pie spice, chili powder and cayenne pepper. Add the flour mixture to the semisweet chocolate-butter mixture, and stir to combine. Gently fold in the milk chocolate chips.
Cover the mixture with saran wrap, and chill it for about 1 hour.
Once the dough is chilled, remove the saran wrap, and preheat the oven to 350 degrees F.
Line a cookie sheet with parchment paper, and scoop out cookie dough balls with an ice cream scoop. Place the cookies about 1 inch apart on the cookie sheet.
Ginger cookies are a Christmas staple in many homes. Tart, plump, crunchy cranberries are added to the classic batter to give these an even better flavor. If you want, sub in pomegranates for even more textural crunch!
In a large mixing bowl, beat the sugar, brown sugar, honey and butter until creamed. Beat in the cream, milk and egg, and stir until combined.
In another bowl, whisk together the flours, baking powder, ginger and baking soda. Add the flour mixture to the butter mixture, and stir to combine.
Gently fold in the cranberries and pecans. Cover the mixture with tight-fitting saran wrap, and chill it for at least 2 hours.
Once chilled, remove from the fridge. Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
Using an ice cream scoop, scoop out cookie dough balls, and place them onto the cookie sheet about 1 inch apart. Bake for about 10 to 12 minutes or until browned.
Double chocolate brownie batter cookies recipe
These cookies are made with brownie batter, which means every bite is fudgy, chewy and simply delicious. What makes them even better is the addition of melted white chocolate! If you prefer, sub in dark chocolate glaze for more of a "death by chocolate" cookie!