Pumpkin Refrigerator Cookies | September Cookie of the Month
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FOR THE COOKIES
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 2 3/4 cups flour
- 1/2 cup finely chopped pecans
FOR THE GLAZE
- 1-2 tablespoons milk
- 2 teaspoons molasses
- 1 teaspoon cinnamon
- 1/2-1 cup powdered sugar
FOR THE COOKIES
Beat the butter and the sugars until light and fluffy.
Mix in the egg, vanilla, salt, and baking soda.
Add the pumpkin and mix until incorporated. The batter may look curdled but that's normal.
Stir in the spices and flour and completely incorporate.
Finish by stirring in the pecans.
Divide the dough into two sections and make logs on parchment paper. Roll up and place in the freezer or refrigerator until well chilled and firm. If you want to keep in the freezer, make sure logs are in an airtight container. Once chilled, preheat oven to 350 degrees.
Slice 1/4-inch cookies and place on an ungreased cookie sheet.
Bake 10-12 minutes until puffed and firm to the touch.
Remove from oven and cool on the baking pan for five minutes then on cooling racks until room temperature. If you want to add a glaze, glaze once the cookies are room temperature.
FOR THE GLAZE
Mix ingredients until a smooth glaze with no lumps is achieved. Adjust milk and sugar to achieve a smooth and fluid glaze.
Dip the top of the cookie in the glaze then finish with sprinkles, if desired. The glaze will harden and the cookies will be devoured!
10 Most Common Cookie Baking Mistakes
Here are my TOP 10 Cookie Baking Mistakesto avoid so you can make perfect amazing cookies! Baking cookies doesn't have to be hard! If you avoid these common mistakes you'll be baking beautiful and delicious cookies with ease! Cookies are one of my favorite treats, but they're not as easy as they look, and I know you don't want to waste precious time and ingredients with cookies that don't come out just right! If you know any other cookie baking mistake to avoid let us know in the comments!!
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Double Chocolate Icebox Cookies Recipe - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Similar to French cookies called sablés, these have a slightly sandy texture and rich flavour.
Ingredients
½ cup (125 mL) unsalted butter, softened
⅔ cup (150 mL) granulated sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
⅓ cup (75 mL) cocoa powder
½ tsp (2 mL) baking powder
¼ tsp (1 mL) kosher salt
3 oz (85 g) bittersweet chocolate, cut in small chunks
Method:
In bowl, cream butter with sugar; beat in vanilla.
Whisk flour, cocoa powder, baking powder and salt; then stir in butter mixture in 2 additions.
Stir in chocolate to make crumbly dough.
On plastic wrap, form dough into 1½ (4 cm) diameter log; wrap in plastic wrap and chill for 1-2 hours.
Slice log into ½ (1 cm) thick rounds. Place, 1 (2.5 cm) apart on a baking sheet.
Bake, 1 sheet at a time, in 325ºF (160ºC) oven until edges are dry but centre is still a bit moist, about 12 minutes.
Let cool on pan on rack for 5 minutes.
Transfer to rack & let cool completely. (Store in airtight container for up to 1 week or freeze for up to 1 month.)
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Making Hong Kong Egg Tarts:
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Chocolate Chunk Cookies Recipe
Awesome recipe for soft, slightly chewy chocolate chunk cookies, with lots of chocolate inside. They are simply melting in your mouth, served alongside a cold cup of milk turn to be one of the best treats ever.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 24-30 cookies
2 1/4 cups (280g) flour
1 tsp baking soda
2 tsp cornstarch
1 tsp salt
3/4 cup (170g) unsalted butter, melted
3/4 cup (135g) brown sugar
1/2 cup (100g) sugar
2 large eggs
2 tsp vanilla extract
1 1/4 cups (180-200g) semisweet chocolate chunks (55-70% cocoa)
extra chocolate chunks for topping, optional
1.Cut the chocolate in chunks and melt the batter to allow it to cool.
2. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch,and salt. Set aside.
3. In a large bowl, mix together the cooled melted butter with both sugars.
4. Then, add eggs one at a time and then add vanilla extract. Beat until just combined.
5. With mixer on low incorporate the flour mixture.
6. Fold in the chocolate chunks. Cover and refrigerate the dough for about a couple of hours or overnight.
7. Meanwhile preheat oven to 325 F (165 C). Line two baking sheets with parchment paper.
8. Using an ice cream scoop, take equal portions of dough and place on the prepared baking sheets, 1 inch apart.
9. Bake for 11-13 minutes until slightly golden on the edges. The cookies will look very soft and underbaked. Let the cookies cool on the baking sheets until the cookies are firm enough to remove, probably another 5-10 minutes. While cookies are still warm add some extra chocolate chunks on top if desired, to get a beautiful look. Cool completely on a wire rack.
10. These cookies can be kept for several days at room temperature and can freeze up to several months.
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Double Almond Refrigerator Cookies with Chef Gail Sokol
Chef Gail's riff on a typical refrigerator cookie (remember the ones that you'd find in bakeries? with the fudge on top?) includes double almond flavor and ganache -- a recipe not to miss!
Here's the recipe:
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Cookie Tip: How to Prevent Underspreading + Overspreading
THE two most common cookie questions I get are “my cookies spread too much! how do I fix this?” + “my cookies didn’t spread and are puffy! help!”
Sound on to learn all my tips for perfectly spread cookies, and get more tips in my FREE Ultimate Guide to Cookie Baking e-book: ambitiouskitchen.ck.page/607f3a33b4