Whipped Shortbread Cookies Recipe
EASY Whipped Shortbread Cookie Bites - this simple shortbread cookie recipe is a drop cookie that's soft and crumbly and the perfect recipe!
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RECIPE:
INGREDIENTS
1 cup unsalted butter softened
1/2 cup powdered sugar measured correctly*
1 1/2 cups flour measured correctly*
1/2 cup cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
Nonpareils for decorating
INSTRUCTIONS
Preheat oven to 300°F. (Yes, that’s 300 – not a typo.)
Cream the butter and powdered sugar in the bowl of a stand mixer with the paddle attachment or hand mixer with a very large bowl. Mix it until it’s nice and light and fluffy and smooth, about 3-5 minutes, scraping the bottom and sides of the bowl during mixing. (3 minutes for a stand mixer, 5 minutes using a hand mixer.)
Add the flour, cornstarch, salt and vanilla and mix until smooth, scraping the sides and bottom of the bowl as needed.
Scoop 1 tablespoon size balls of cookie dough and roll them between your palms to form a ball. Place on cookie sheet. These don’t spread so you don’t have to space them more than 1-2” apart.
Lightly flour a fork and use the tines to press down the cookies. Top with nonpareils in your desired color.
Bake for about 20-22 minutes or until the bottoms are lightly browned. Cool slightly before removing from pans.
Store in an airtight container for up to 4 days or freeze for up to 2 months.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Peanut Butter Chocolate Chip Cookies
Easy Peanut Butter Chocolate Chip Cookies are the best of both worlds: peanut butter cookies mixed with chocolate chip cookies! They’re soft and chewy and everyone loves them.
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
1/2 cup unsalted butter melted
1/2 cup creamy peanut butter
1/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 1/2 cups chocolate chips
INSTRUCTIONS
Mix or stir butter with peanut butter until smooth. Add brown sugar and granulated sugar and mix until creamy.
Beat in vanilla, egg, baking soda, and salt. Mix in flour slowly until cookie dough forms. Stir in chocolate chips.
Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats. Chill 30 minutes.
Preheat oven to 350°F.
Press cookie dough balls flat with the tines of a fork.
Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look.
Store in an airtight container for up to 3 days or freeze for up to one month.
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VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
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Raw Pistachio Refrigerator Cookies
I love quick, easy & magnificent and this recipe surely fits the bill. With no wheat, soy, dairy, or refined sugar, it satisfies the quick cookie fix! Try it with cacao nibs, dates and cacao powder as an addition. You can also pack the dough into a brownie pan and cut into cookie bars!
Ingredients:
1 cup raw pistachios + 16 for the tops
1/2 cup raw cashews
3 T. coconut oil
3 Tab. coconut syrup, honey, maple syrup or agave
Dash vanilla powder
pinch of Himalayan salt
Instructions:
Place the pistachios and cashews in the food processor. Process until the nuts are finely chopped. Add the coconut oil, sweetener, vanilla and salt. Process again until all ingredients are combined. If you wish to use a scoop to make the cookies, place the batter in the refrigerator for 2 hours to firm. Remove from the refrigerator and scoop into perfect little cookies. Store in the refrigerator. Otherwise, press the batter into a wax paper lined 8″ square dish. Refrigerate for 2 hours. Cut into squares and serve.
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I love food, I love to eat, and I love to cook! I have always enjoyed cooking for my friends and family, and I have been fortunate enough to attend a number of cooking classes, including classes in France.
These are some of my favorite family recipes, easy to prepare, delicious to eat that will show you how truly easy it’s to become a quality home cook. I like to think that you are in the kitchen with me as I demonstrate a recipe.
So come with me into my kitchen and look over my shoulder as I unlock the mysteries of cooking... And if you like my recipes please subscribe to my channel by clicking the subscribe icon at the end of each recipe.
THE ONLY Oatmeal Raisin Cookies You'll Ever Need! | Crispy Oatmeal Raisin Cookies
THE ONLY Oatmeal Raisin Cookies You'll Ever Need! | Crispy Oatmeal Raisin Cookies
What do you look for in a cookie? Are you after the chew? A bit of a crisp edge? Yep, same here. And this Crispy Oatmeal Raisin Cookie Recipe delivers. I think they're the perfect cookie, and I hope you feel the same way.
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I'm Paula, and I started How To Make Dinner because dinnertime is my favourite time of day. (Except on weekends, when it's breakfast, but you get the point.) I love winding down at the end of the day with a good cooking and eating sesh.
I love dinnertime SO MUCH, but I know not all of you feel the same way. Feeding ourselves and our families can be stressful. So I started this channel and my blog to help give you easy dinner ideas for enjoyable home cooking with less fuss.
My dinnertime strategy - Keep it simple and delicious, and don't use too many pots and pans. Learn to cook with me and you'll be the master of quick and easy dinners that will please everyone.
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Christmas Drop Cookies - ONE Dough FOUR Ways!
Make one dough four different ways! These EASY Christmas Drop Cookies are perfect for when you want a lot of cookies fast! No chill time, these sugar cookies come in 4 versions: M&M, sprinkle, blossom cookies, and crunchy sugar coated! They're perfect for the holidays.
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VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
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Printable recipe: crazyforcrust.com/christmas-drop-cookies-4-ways/
RECIPE:
INGREDIENTS
BASIC COOKIE DOUGH:
1 1/2 cups unsalted butter softened
1 1/2 cup granulated sugar
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
4 cups all-purpose flour
OPTIONAL MIX-INS:
M&Ms
Colored Sugar
Hershey’s Kisses
Sprinkles
INSTRUCTIONS
Preheat oven to 350°F. Line two cookie sheet with silicone baking mats or parchment paper.
Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer). Cream until the mixture is fluffy, about one minute.
Add the egg, egg yolk, and vanilla and mix until smooth, then mix in baking soda, cream of tartar, and salt. Add flour and mix until cookie dough forms.
Baking tip: be sure to remove these from the oven right as they start to turn golden and the top is no longer glossy. Don’t over bake!
FOR M&M COOKIES:
Scoop 2 tablespoon sized balls and place 3-inches apart on cookie sheet. Top each cookie with 5-7 M&Ms (any color and flavor). Bake for 9-11 minutes, or until the bottoms are just starting get golden and the top is no longer glossy.
FOR SUGAR COATED COOKIES:
Place colored sugar in a small bowl. Scoop 2 tablespoon sized balls. Roll cookie dough balls in sugar and place 3-inches apart on cookie sheet. Bake for 9-11 minutes, or until the bottoms are just starting get golden and the top is no longer glossy.
FOR BLOSSOM COOKIES:
Scoop 1 tablespoon sized balls and place 2-inches apart on cookie sheet. Bake for 7-9 minutes, or until the bottoms are just starting get golden and the top is no longer glossy. Unwrap Hershey’s Kisses while the cookies are baking, place one in the center of each cookie when hot from the oven. Cool before removing from cookie sheet.
FOR SPRINKLE COOKIES:
Add sprinkles to cookie dough. Amount of sprinkles: use 1 cup total for entire batch of cookie dough. Scoop 2 tablespoon sized balls. Roll cookie dough balls in sugar and place 3-inches apart on cookie sheet. Bake for 9-11 minutes, or until the bottoms are just starting get golden and the top is no longer glossy.