Cookie 20 – White Chocolate Cherry Cookies

I admit, how pink these ended up was a total accident. I only meant to add about a half teaspoon of red food coloring for the entire batter but let’s just say I lost control. I admit, I truly LOVE the color they ended up, I just hate using that much food coloring in a single cookie batter recipe!  I wouldn’t go over the teaspoon or so my ended up at, but you can use as much or as little as you want, or even none at all if you prefer. I just wanted a pretty pink cookie recipe for Valentine’s Day. 🙂

This is a quick and easy cookie recipe using white chocolate chips and dried cherries (mine are just dried bing cherries from Trader Joe’s, but really whatever cherries, or even whatever dried fruit you have on hand is fine!). Let me know in the comments if you end up trying this recipe!

White Chocolate Cherry Cookies

Rating: 41

Yield: 3 dozen

White Chocolate Cherry Cookies

Beautiful pink cherry and white chocolate cookies for Valentine's Day. Quick and easy recipe for V-Day cookies using white chocolate chips and dried cherries.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 cup dried cherries
  • 1 1/2 cups white chocolate chips
  • Red food coloring (optional)

Recipe Directions

  1. Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, vanilla extract and milk and beat just until blended. I also added red food coloring at this stage. I meant to put about a 1/2 teaspoon but kind of lost control and it ended up closer to a teaspoon. I really hate using that much food coloring, but I have to admit the color turned out to die for!
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the white chocolate chips and dried cherries.
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 375 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cookie 19 – Almond Spritz Cookies (Pink & Heart-Shaped for Valentine’s Day!)

As promised, the pink heart-shaped Valentine’s Day almond spritz cookies! These were made using my Wilton Cookie Pro Ultra II Cookie Press again, and they’re again shaped like hearts. But this time they’re heart-shaped for Valentine’s Day, instead of for heart operations. Funsies! Last week I thought the basic spritz cookie recipe was a little plain, but it’s a great base recipe to add color, flavor, extracts, etc. to really customize the cookies festively for whatever occasion you want.

Almond Spritz Cookies

30 minutes

Cook Time: 9 minutes

1 hour

Yield: 100 cookies

Almond Spritz Cookies

Quick and easy cream cheese spritz cookie recipe, colored pink and shaped like hearts for Valentine's Day, and dusted with red and purple sugar.

Recipe Ingredients

  • 8 oz (1 cup) unsalted butter, softened at room temperature
  • 3 oz cream cheese, softened at room temperature
  • 1 cup sugar
  • 1 egg, separated into yolk and white
  • 2 tsp almond extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 1/2 cups all-purpose flour, sifted
  • Red food coloring
  • Colored sugars, sprinkles, etc.

Recipe Directions

  1. Soften the cream cheese and butter at room temperature.
  2. Preheat oven to 375 degrees.
  3. In your KitchenAid with the paddle attachment, beat the softened butter, softened cream cheese and sugar on medium for 2-4 minutes or until light and fluffy.
  4. Add the egg yolk, vanilla extract, and a little red food coloring at a time until you get a rich version of the color you want, and beat just until blinded.
  5. Add the salt and baking soda. Then add the flour, about a half cup at a time, and mix on slow speed until blended.
  6. Fit your cookie press with your die plate of choice. I use the Wilton Cookie Pro Ultra II Cookie Press
  7. Roll about 1/4 of the cream cheese spritz cookie dough into a cylinder (flour your hands if you need to), insert into the tube and seal.
  8. Press cookies onto an ungreased cookie sheet.
  9. Beat the egg white lightly with a fork. Brush the tops of the cookies with the egg white. (I find a basting brush to be too harsh, so I just used my fingers!) Sprinkle with your colored sugars or sprinkles of choice.
  10. Bake 9-10 minutes, or just until they start to brown lightly around the edges. I prefer them on the lighter side out of the oven, as they will continue to cook some as they cool.
  11. Remove from the oven and let them cool on the baking sheet for 5 minutes.
  12. Transfer cookies to a wire rack to finish cooling.
  13. Let the cookie sheet cool completely before pressing the next batch.

Cookie 18 – Cream Cheese Spritz Cookies

A colleague of mine gave me the Wilton Cookie Pro Ultra II Cookie Press in our holiday gift exchange at the office (hi, Kristen!), and I finally got a chance to use it. I had a little heart operation called cardiac catheter ablation last Friday to treat my PSVT so I thought it was only appropriate to do the heart-shaped die plate and make some adorable little cream cheese spritz cookies. This recipe came to me from mom-in-law Dawn, who said this is one of both my husband and his sister Carly’s favorite cookies. This is my first time using the cookie press, and my first time making spritz cookies, so I have a lot to learn. But for my first attempt, these aren’t too shabby! I found them to be a little plain, so I dipped a bunch halfway in chocolate and that did the trick. Stay tuned for next week’s cookie where I make a little more flavorful pink version of these cookies for Valentine’s Day. 🙂

This recipe is from FineCooking.com.

Cookie 18 – Cream Cheese Spritz Cookies

20 minutes

Cook Time: 9 minutes

1 hour

Yield: 100 cookies

Cookie 18 – Cream Cheese Spritz Cookies

Quick and easy cream cheese spritz cookie recipe with few ingredient to use with your cookie press. Can be customized with decorations, extracts and flavors.

Recipe Ingredients

  • 8 oz. (1 cup) unsalted butter, softened at room temperature
  • 3 oz. cream cheese, softened at room temperature
  • 1 cup sugar
  • 1 egg, separated into yolk and white
  • 1 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour, sifted
  • Colored sugars, sprinkles, etc.

Recipe Directions

  1. Soften the cream cheese and butter at room temperature.
  2. Preheat oven to 375 degrees.
  3. In your KitchenAid with the paddle attachment, beat the softened butter, softened cream cheese and sugar on medium for 2-4 minutes or until light and fluffy.
  4. Add the egg yolk and vanilla extract and beat just until blinded.
  5. Add the flour, about a half cup at a time, and mix on slow speed until blended.
  6. Fit your cookie press with your die plate of choice. I use the Wilton Cookie Pro Ultra II Cookie Press
  7. Roll about 1/4 of the cream cheese spritz cookie dough into a cylinder (flour your hands if you need to), insert into the tube and seal.
  8. Press cookies onto an ungreased cookie sheet.
  9. Beat the egg white lightly with a fork. Brush the tops of the cookies with the egg white. (I find a basting brush to be too harsh, so I just used my fingers!) Sprinkle with your colored sugars or sprinkles of choice.
  10. Bake 9-10 minutes, or just until they start to brown lightly around the edges. I prefer them on the lighter side out of the oven, as they will continue to cook some as they cool.
  11. Remove from the oven and let them cool on the baking sheet for 5 minutes.
  12. Transfer cookies to a wire rack to finish cooling.
  13. Let the cookie sheet cool completely before pressing the next batch.

Cooke 17 – Nutella (Chocolate Hazelnut) Cookies

Chocolate hazelnut spread – particularly Nutella – is probably my favorite thing in the universe. Allow me to illustrate:

On our honeymoon in Italy, I couldn’t resist sampling all the Nutella gelato that popped up on the streets of Rome, Venice and Cinque Terre. It’s the most delectable, sweet, satisfying, creamy, delicious little spread. And the fact that you can find Nutella en masse pretty much everywhere in the country tells me that Europe just … gets it.

So anyway, I’ve been dying to use the stuff in a cookie. Not that Nutella even needs a cookie. I eat the stuff by the spoonful. If you’re a fan of chocolate and hazelnut, I of course recommend the Nutella, Choco Dream, and Justin’s. Any of those spreads would work just fine for this quick, easy chocolate hazelnut spread cookie that has just 5 little ingredients.

Nutella (Chocolate Hazelnut) Cookies

5 minutes

Cook Time: 8 minutes

15 minutes

Yield: 24 Cookies

Nutella (Chocolate Hazelnut) Cookies

For chocolate hazelnut lovers and fans of Nutella or Justin's Chocolate Hazelnut spread, this chocolate hazelnut spread cookie is a quick, easy 5-ingredient recipe.

Recipe Ingredients

  • 1 cup chocolate hazelnut spread, such as Nutella or Justin's
  • 1/2 cup brown sugar
  • 1 cup flour
  • 1 egg
  • 1-2 tablespoons milk

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. Blend ingredients together in a bowl. Start with 1 tablespoon of milk, and add the second only if the dough seems too crumby.
  4. Either form into balls or use a cookie scoop to place on cookie sheet.
  5. Press down gently with fingers or with a glass. Don't smoosh it too much!
  6. Bake 7 to 8 minutes.
  7. Remove from oven and let sit on cookie sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Cookie 16 – Apple Spice Cookies with Cream Cheese Icing

Yes, this recipe is almost identical to Cookie #15 – Pumpkin Spice Cookies. When you’re making fifty-two different cookies, there are bound to be some similarities from time to time. That, and I had a 3-pack of varying fruit butters from Louisburg Cider Mill I needed to work through. Plus, it’s winter and all I can think about is the spices used in apple pie and pumpkin treats.

Apple Spice Cookies

Rating: 31

20 minutes

Cook Time: 10 minutes

30 minutes

Yield: 3 dozen

Apple Spice Cookies

Use apple butter and honey in this Apple Spice Cookies Recipe. An easy fall or winter cookie recipe for fans of apple butter and apple pie spices.

Recipe Ingredients

  • 1/4 cup unsalted butter, softened
  • 3/4 cups brown sugar
  • 3 tablespoons honey
  • 1 8.5-ounce jar of apple butter
  • 2 egg whites
  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 tsp cinnamon
  • 1/2 teaspoon baking spice
  • 1/2 teaspoon allspice

Recipe Directions

  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. Cream together the unsalted butter and brown sugar.
  3. Add apple butter and honey.
  4. In a separate bowl whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger and allspice.
  5. Add the dry ingredients to the wet ingredient mixture in two parts.
  6. Use a cookie scoop or spoons to drop into rounded balls on a cookie sheet lined with parchment paper.
  7. Bake at 350 degrees for 10 to 12 minutes.
  8. Remove from cookie sheet with spatula and cool on drying rack.

Whipped Cream Cheese Frosting for Cookies

5 minutes

Yield: 1-2 cups frosting

You don\\\\\\\\

Whipped Cream Cheese Frosting for Cookies

Quick and easy whipped cream cheese frosting that's great on cookies. This recipe for cream cheese cookie frosting does not harden.

Recipe Ingredients

  • 1/2 cup cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Recipe Directions

  1. Whip the cream cheese, butter and vanilla extract together just until blended.
  2. Add the powdered sugar a bit at a time and whip like crazy.
  3. Whip it. Whip it good.

 

 

Cookie 15 – Pumpkin Spice Cookies with Cream Cheese Icing

Mmm… pumpkin butter cookies. Mmm… topped with cream cheese icing. Mmm… with a sprinkle of pumpkin pie spice on top. It almost makes winter bearable doesn’t it? This pumpkin butter is the second in a line of three assorted fruit butters I got in a set from Louisburg Cider Mill. The honey is local, from Busy Bee Acres in Odessa, Missouri. And of course the spices came from my favorite place – Penzey’s Spices. I didn’t have any ground cloves on hand so I had to use my little spice grinder, but boy did it smell great!

Pumpkin Spice Cookies

Rating: 41

20 minutes

Cook Time: 11 minutes

Yield: 2 dozen

Pumpkin Spice Cookies

Use pumpkin butter and honey in this Pumpkin Spice Cookies Recipe. An easy fall or winter cookie recipe for fans of pumpkin butter and pumpkin spices.

Recipe Ingredients

  • 1/4 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1 8.5-ounce jar of pumpkin butter
  • 3 tablespoons honey
  • 2 egg whites
  • 2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice

Recipe Directions

  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. Cream together the unsalted butter and brown sugar.
  3. Add pumpkin butter and honey.
  4. In a separate bowl whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger and allspice.
  5. Add the dry ingredients to the wet ingredient mixture in two parts.
  6. Use a cookie scoop or spoons to drop into rounded balls on a cookie sheet lined with parchment paper.
  7. Bake at 350 degrees for 10 to 12 minutes.
  8. Remove from cookie sheet with spatula and cool on drying rack.

Whipped Cream Cheese Frosting for Cookies

5 minutes

Yield: 1-2 cups frosting

You don\\\\\\\\

Whipped Cream Cheese Frosting for Cookies

Quick and easy whipped cream cheese frosting that's great on cookies. This recipe for cream cheese cookie frosting does not harden.

Recipe Ingredients

  • 1/2 cup cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Recipe Directions

  1. Whip the cream cheese, butter and vanilla extract together just until blended.
  2. Add the powdered sugar a bit at a time and whip like crazy.
  3. Whip it. Whip it good.

Stir the gooey stuff together until blended then start adding the powdered sugar gradually. Whip it. Whip it good.

Ice the completely cooled pumpkin butter cookies with the whipped cream cheese frosting, and top with a very light dusting of pumpkin pie spices to finish it off!

Cookie 14 – Peppermint Bark Cookies

As I mentioned in my last post, it’s Cookies of Christmas time! This time I asked my husband what flavors made him think of Christmas and he said, “peppermint bark.” I originally thought, “That’s not a cookie!” But then I thought, “Why not?” So here we are. This peppermint bark cookie batter was so good I almost didn’t have the heart to bake it. Crushed peppermint candies and white chocolate chips make up the core flavor of this cookie, and for the chocolate-lovers out there, half the batch is dipped in Ghirardelli Chocolate
.

Peppermint Bark Cookies Recipe

Yield: 4 dozen

Peppermint Bark Cookies Recipe

Recipe Ingredients

  • 2 sticks butter (1 cup), softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon baking soda
  • 1/2 cup crushed peppermint candies
  • 1 cup white chocolate chips
  • 8 ounces Ghirardelli bittersweet chocolate

Recipe Directions

  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment pa per.
  2. Mix the softened butter, brown sugar and white sugar on a low speed until well-blended.
  3. Add the corn syrup, vanilla extract and egg and blend until combined.
  4. In a separate bowl, whisk together the flour, salt and baking soda. Add half to the cookie batter at a time and mix just until incorporated.
  5. Add the white chocolate chips and crushed peppermint candies (amounts are flexible) and mix to incorporate.
  6. Using a spoon or cookie scoop, drop 1- to 1 1/2-inch balls of peppermint bark cookie dough onto the cookie sheet lined with parchment paper.
  7. Bake in a 350-degree oven for 10 minutes.
  8. When you pull them out of the oven, let them sit for about 1 minute, then promptly remove them with a spatula and cool them completely on a wire rack.
  9. If you wish to dip your cookies in chocolate, melt the bittersweet chocolate over LOW heat, stirring constantly. (I only dipped half my cookies in case someone doesn't like that much chocolate, so I only used 4 ounces of chocolate.) Line a cookie sheet with wax paper. Dip the cookie halfway into the chocolate, and use the rubber spatula to scrap off the excess. Put on the wax paper cookie sheet and pop them in the freezer until the chocolate hardens.

Cookie 13 – White Chocolate Cranberry Cookies

I decided to do all cookies that remind me of Christmas throughout December. Thanks to a little brainstorming and inspiration from friends, I’ve got a sweet little list here. Perhaps it’s the red and white color palette of these little morsels, or that white chocolate chips remind me of tiny little snow-covered hills, or that cranberries make me think of homemade cranberry sauce served on the Christmas table with family… These white chocolate cranberry cookies were the first cookies to make my Christmas cookies list.

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies

Recipe Ingredients

  • 2 sticks butter (1 cup), softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon baking soda
  • 1 cup white chocolate chips
  • 1 cup dried cranberries

Recipe Directions

  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment pa per.
  2. Mix the softened butter, brown sugar and white sugar on a low speed until well-blended.
  3. Add the corn syrup, vanilla extract and egg and blend until combined.
  4. In a separate bowl, whisk together the flour, salt and baking soda. Add half to the cookie batter at a time and mix just until incorporated.
  5. Add the white chocolate chips and dried cranberries (amounts are flexible) and mix to incorporate.
  6. Using a spoon or cookie scoop, drop 1- to 1 1/2-inch balls of white chocolate cranberry cookie dough onto the cookie sheet lined with parchment paper.
  7. Bake in a 350-degree oven for 10 minutes.
  8. When you pull them out of the oven, let them sit for about 1 minute, then promptly remove them with a spatula and cool them completely on a wire rack.

Cookie 12 – Peach Butter & Butterscotch Cookies

I had some butterscotch chips leftover from last week’s apple butterscotch cookies recipe so I needed to use them in something tasty. My husband I also visited Louisburg Cider Mill in Louisburg, KS on a whim over the weekend. Even though everything is pretty much out of season by the first weekend in December, we still got to enjoy some of their apple donuts and peruse their general store, and ended up heading home with a combo-pack of three of their butters: apple butter (of course), pumpkin butter and peach butter, which I used in this little recipe. I went out on a limb here and guessed that peaches and butterscotch went together, but my husband will have to be the final judge of that. (Side note – I personally think fresh peach butter smells like dirty gym socks, so I also went out on a limb here in assuming it’d be better after baking, and thankfully I was right.) Enjoy!

Peach Butter & Butterscotch Cookies

15 minutes

Cook Time: 12 minutes

1 hour

Yield: 2 Dozen

Serving Size: 1 1/2 tablespoon cookie scoop

Peach Butter & Butterscotch Cookies

Delicious and easy cookie recipe for cookies using peach butter, butterscotch chips and slivered almonds. Chips and nuts can be subbed out or skipped entirely!

Recipe Ingredients

  • 1/4 cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1/2 cup old-fashioned quick-cooking oats
  • 1/2 cup peach butter
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1/2 cup butterscotch chips
  • 1/2 cup slivered almonds, or other nut (optional)

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Cream the softened butter with the brown sugar.
  3. Add the egg, oats and peach butter and mix just until blended.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
  5. Mix half the dry ingredients into the batter, then the 2 tbsp of butter, then the last half of the dry ingredients.
  6. Add the butterscotch chips and nuts if you chose to add those. Mix just until blended. Do not overmix.
  7. Bake in the 350-degree oven for 10 to 12 minutes.

Notes

Makes 2 dozen peach butter and butterscotch cookies.

 

 

Cookie 11 – Apple Butterscotch Cookies

My little brother is deploying to Afghanistan, so I’m re-starting the 52 Cookies Project! Here’s my new recipe for apple butterscotch cookies! I started with a super basic cookie dough recipe and added in finely diced honeycrisp apples (my husband’s favorites) and some butterscotch chips. It makes about 3 dozen cookies. As always, to get those beautiful, perfectly round cookie dough balls I use this delightful cookie scoop.

Apple Butterscotch Cookies

Rating: 41

15 minutes

Cook Time: 9 minutes

24 minutes

Yield: 3 Dozen

Apple Butterscotch Cookies

Use fresh, crisp apples and butterscotch chips in this Apple Butterscotch Cookies. An easy cookie recipe for fans of honeycrisp apples and butterscotch.

Recipe Ingredients

  • 2 sticks butter (1 cup), softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon baking soda
  • 2 cups apples, finely diced
  • 1 cup butterscotch chips

Recipe Directions

  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment pa per.
  2. Mix the softened butter, brown sugar and white sugar on a low speed until well-blended.
  3. Add the corn syrup, vanilla extract and egg and blend until combined.
  4. In a separate bowl, whisk together the flour, salt and baking soda. Add half to the cookie batter at a time and mix just until incorporated.
  5. Add the finely diced apples and butterscotch chips (amounts are flexible) and mix to incorporate.
  6. Using a spoon or cookie scoop, drop 1- to 1 1/2-inch balls of butterscotch apple cookie dough onto the cookie sheet lined with parchment paper.
  7. Bake in a 350-degree oven for 9 to 11 minutes.
  8. When you pull them out of the oven, let them sit for about 1 minute, then promptly remove them with a spatula and cool them completely on a wire rack.

Related Posts Plugin for WordPress, Blogger...