Sugar and Spice Cookies

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Sugar and Spice Cookies
A little sugar plus a little spice turns ordinary sugar cookies into a delightful spiced treat and have the perfect amount of cinnamon, nutmeg, and cloves to give a subtle but not overwhelming spicy taste. These cookies are good plain with a hot cup of coffee or cocoa, but I like to dress them up with a little vanilla frosting to make them even better.

I made two versions of this cookie and everyone liked them both equally. In the first batch of cookies which I made for Thanksgiving this year, I used ½ cup of light brown sugar and ¾ cup granulated sugar. This made the cookie dough more golden which was perfect for the fall leaves cookie cutters I used. In the second batch of cookies I eliminated the brown sugar and used all granulated sugar, 1¼ cups, which resulted in a lighter cookie, perfect for Christmas decorated cookies. Use either version you choose, both were loved by everyone I shared them with.
Recipe type: Dessert | Cutout Cookies | Frosted Cookies
Serves: 3 to 4 dozen cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 350° Yield: 3 to 4 Dozen Storage: Airtight Container,
Room Temperature or freeze

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2⅓ cups all-purpose flour, plus additional for work surface
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¼ cups granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
Frosting:
  • 3 cups confectioner’s (powdered) sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk (preferably whole milk)
  • Food coloring (optional)
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and cloves; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and vanilla extract; beat until thoroughly mixed. Add flour mixture; stir to mix.
  3. Form dough into a 6-inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 10 to 12 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Frosting:
  1. In a medium mixing bowl, combine confectioner’s sugar, butter, and vanilla extract. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth, adding enough milk to make a good spreading consistency. Tip: when adding the milk, start with 2 tablespoons, then add additional milk 1 teaspoon at a time until desired consistency. Add food coloring if desired.
  2. Frost cooled cookies, and decorate with some of the frosting tinted with food coloring, if desired. Tip: I frosted ½ of each cookie, then with the leftover frosting used red and green food coloring for the decorations. I put the colored frostings in a piping bag fitted with a small round piping tip and piped free-form holly leaves and trees.
  3. Set aside until frosting is set.

  4. Sugar and Spice Cookies

 

Orange Cornmeal Sandies

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Orange Cornmeal Sandies
Cornmeal is the “sandy” ingredient in these flavorful orange cookies. When cooled, dip one end of each cookie into melted chocolate. This recipe was published in the Oregonian FOODday December 5, 2006.
Recipe type: Dessert | Rolled and Cutout Cookies | Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2 cups all-purpose flour, plus additional for work surface
  • ½ cup yellow cornmeal
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon grated orange zest (1 orange)
  • 1 teaspoon pure orange extract
  • ¼ cup finely ground toasted walnuts or pecans
Topping:
  • 6 to 8 ounces semisweet chocolate, chopped into small pieces
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, cornmeal, salt, and baking soda. Set aside.
  2. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks, orange zest, and orange extract; beat until thoroughly mixed. Add flour mixture and nuts; stir to mix.
  3. Divide dough in half, form each half into a flattened disk and wrap in plastic wrap. Refrigerate 30 minutes.
  4. Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board. and using a lightly floured rolling pin, roll one of the discs to a ¼ inch thickness. Cut dough into circles with a floured 3 inch-round cookie cutter or drinking glass. Cut each circle in half.
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 15 minutes or until cookies are set and the edges are just barely browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
  7. Remove remaining dough from refrigerator, and repeat.
Topping:
  1. In In top of a double boiler over hot water, Melt the semi-sweet chocolate. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Holding each cookie by the straight side, dip the points and rounded side of the cookie into the melted chocolate, leaving most of the cookie exposed. Lay on a parchment lined baking sheet and let sit 1 to 2 hours, or until chocolate hardens.

Raspberry Sandwich Hearts

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Raspberry Sandwich Hearts
These cookies are absolutely delicious, and Valentines Day is a perfect time for these cookies. However you can make these in any shape for any season or holiday. The raspberry jam pairs wonderfully with the buttery cookie. The small 1 inch cutouts can be baked and dusted with confectioners sugar and are pretty served with the sandwich hearts.
Recipe type: Dessert | Rolled and Cutout Cookies | Sandwich Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 2 Dozen Sandwiches Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2 cups all-purpose flour, plus additional for work surface
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ¾ cup confectioners (powdered) sugar, plus additional for dusting
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
Filling:
  • ½ cup seedless raspberry jam or raspberry preserves
Instructions
Dough:
  1. In a medium mixing bowl, sift flour and salt together. Set aside.
  2. In a large bowl of an electric mixer, combine butter and confectioner sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla extract and almond extract; stir until blended. Add flour mixture; stir to mix.
  3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into hearts or other desired shapes using a 2½ inch cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Using a 1 inch heart shaped cookie cutter that has been dipped in flour, cut out the center of half of the 2½ inch cookies. Re-roll the scraps, or bake the 1 inch heart shapes separately.
  7. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 10 to 12 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Filling and Assembly:
  1. Leaving a ¼ inch border uncovered, spread about 1 teaspoon of the raspberry jam over each cookie without the middle cutout.
  2. Using a fine-mesh sieve, dust the tops of the cookies that have the middle cutout with confectioner’s sugar. Place the cutout cookies on top of the jam-covered cookies.
Adapted from: Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003

Vanilla Sugar Cookies

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Vanilla Sugar Cookies
The extra vanilla make these cookies the best ever sugar cookie. Use any shape cookie cutter, or even a drinking glass for a perfect round shape. These cookies will look fun and festive on your Christmas cookie platter, or make them for your special valentine, or any time of year.
Recipe type: /dessert | Rolled and Cutout Cookies | Frosted Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 4 cups all-purpose flour, plus additional for work surface
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tarter
  • 1 teaspoon salt
  • 1½ cups unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
Frosting:
  • 3 cups confectioners (powdered) sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk (preferably whole milk)
  • Food coloring (optional)
  • Colored Sugar (optional)
Instructions
Dough:
  1. In a medium mixing bowl, sift together flour, baking soda, cream of tarter, and salt. Set aside.
  2. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla extract; beat until thoroughly mixed. Add flour mixture; stir to mix.
  3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ to ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Frosting:
  1. In a medium mixing bowl, combine confectioner’s sugar, butter, and vanilla extract. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth, adding enough milk to make a good spreading consistency. Add food coloring if desired.
  2. Frost cooled cookies, sprinkle with sugar sprinkles if desired. Set aside until frosting is set.

Sugar Cookies

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Sugar Cookies
generations; you may remember your own grandmother or mother baking sugar cookies in her kitchen. Rolling out and cutting sugar cookies takes a little more effort than drop or bar cookies, but you will find this dough very easy to work with, making the whole process fun and easy.

I have included a basic recipe for confectioners sugar icing along with recipes for Royal Icing. Royal Icing made with egg whites is generally not consumed but is great for non-edible decorations such as gingerbread houses or tree ornaments. Since the egg whites are not cooked there is a greater risk of salmonella. Royal Icing made with meringue powder is safe to eat.
Recipe type: Dessert | Rolled and Cutout Cookies | Frosted Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375o Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Colored Sugar, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour, plus additional for work surface
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Confectioners Sugar Icing:
  • 3 cups confectioners (powdered) sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk (preferably whole milk)
  • Food coloring (optional)
  • Colored Sugars (optional)
Or
Royal Icing Made with Meringue Powder (edible):
  • 4 cups confectioners (powdered) sugar
  • 3 tablespoons meringue powder
  • ¼ to ½ cup warm water (or more if needed)
  • Flavoring (optional)
  • Food coloring (optional)
  • Colored Sugars (optional)
Tip: If using an extract for flavoring, use one that is clear so it does not add unwanted color to the finished icing, such as orange, lemon, mint, almond, and clear vanilla. Use standard measuring cups and spoons or scales for accurate measuring.
Or
Royal Icing Made with Egg Whites (non-edible):
  • 2 large egg whites
  • 3 cups confectioners (powdered) sugar
  • 2 or 3 teaspoons warm water (or more if needed)
  • Food coloring (optional)
  • Colored Sugars (optional)
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and vanilla; beat until thoroughly mixed. Add flour, baking powder and salt; stir to mix.
  2. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  3. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a thickness of about ¼ inch. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.) Re-roll and cut out the scraps of dough.
  5. Bake: Use a metal spatula to place the cutout cookies on the baking sheets, placing the cookies about 1 inch apart. Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned or just beginning to brown. Remove cookies from the oven and let cool on the baking sheets 2 to 3 minutes. When they seem firm enough, move the cookies to a wire cooling rack to cool completely.
Make icing of your choice to frost and decorate cookies. Choose from either the Confectioners Sugar Icing, or the Royal Icing made with Meringue Powder (edible), or the Royal Icing made with egg whites (non-edible.)
Confectioners Sugar Icing:
  1. In a medium mixing bowl, combine confectioner’s sugar, butter, and vanilla extract. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth, adding enough milk to make a good spreading consistency. Add food coloring if desired.
  2. Frost cooled cookies, sprinkle with sugar sprinkles if desired. Set aside until frosting is set.
Or
Royal Icing Made with Meringue Powder (edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, combine meringue powder and powdered sugar. Add water in small quantities, start with tablespoons of water, then when it’s getting close to the right consistency add water in teaspoonfuls or just drops of water at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add flavoring and food coloring (optional.)
  2. Use immediately. Keep unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until the water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator or at room temperature.
Or
Royal Icing Made with Egg Whites (non-edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, beat egg whites until frothy. Add the powdered sugar, 1 cup at a time, beating after each cup until smooth. Add water, a few drops at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring (optional.)
  2. Use icing immediately, keeping unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator.

Crumbly Almond Hearts

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Crumbly Almond Hearts
A shortbread type cookie that is not too sweet, with the added flavor of ground almonds. The dough is a bit crumbly, however it is still easy to work with to roll and cut out. The egg yolk brushed on top gives these cookies a beautiful golden color.
Recipe type: Dessert | Rolled and Cutout Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 400° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Blanching Almonds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 3 cups all-purpose flour, plus additional for work surface
  • ½ teaspoon salt
  • 1 cup plus 2 tablespoons unsalted butter, room temperature
  • 1 cup confectioners (powdered) sugar
  • 1 large egg yolk
  • 1 cup ground almonds
Topping:
  • 1 large egg yolk
  • About 6 dozen blanched almonds
Instructions
Dough:
  1. In a medium mixing bowl, sift flour and salt together. Set aside.
  2. In a large bowl of an electric mixer, combine butter, confectioner sugar, and egg yolk; beat together until mixture appears pale and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add ground almonds and flour mixture; stir until blended, the dough will be stiff.
  3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 400 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into hearts or other desired shapes using a 2½ inch cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Place cutout dough 1 inch apart on baking sheets (cookies may be placed close together as they do not spread.)
Topping:
  1. Beat one egg yolk. Using a pastry brush, lightly brush the top of each cookie with the egg yolk. Gently press 2 blanched almonds into the top of each cookie. Tip: To blanch almonds, place shelled almonds in boiling water for 1 minute. Immediately drain and rinse with cold water. While almonds are still warm, press each almond between your thumb and forefinger and slide the skin off the almond from the wide end. Drain on paper towels.
  2. Bake: Bake 11 minutes or until cookies are a light golden brown. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.

Chocolate Mint Wafers

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Chocolate Mint Wafers
Dutch cocoa creates a delicious dark chocolate cookie which can be eaten alone, or sandwiched between a layer of creamy mint filling.
Recipe type: Dessert | Sandwich Cookies | Rolled and Cutout Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 375° Yield: 2 Dozen Sandwiches Storage: Airtight Container, Refrigerated

Help: Cookie Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2 cups all-purpose flour, plus additional for work surface
  • ¾ cup Dutch processed cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 1 large egg
  • ¼ cup milk (preferably whole milk)
Filling:
  • 2¾ cups confectioner's (powdered) sugar
  • ¼ cup half and half cream
  • ¼ teaspoon pure peppermint extract
  • ¼ teaspoon salt
  • Green food coloring (optional)
Instructions
Dough:
  1. In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl of an electric mixer, combine butter, granulated sugar, and brown sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and milk; beat until thoroughly mixed. Add flour mixture; stir until well mixed.
  3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 6 minutes or until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Filling:
  1. In a medium mixing bowl, combine confectioners sugar, half and half, peppermint extract, and salt. Add food coloring if desired.
  2. Spread a small amount of filling on a cookie. Top with another cookie to make a sandwich. Set aside until filling is set.
Adapted from: The Taste Of Home Baking Book, Reiman Media Group, Wisconsin, 2007

Cherry Hearts

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Cherry Hearts
Bake these pretty hearts for your special valentine. Start with Traditional Rolled Sugar Cookie dough, and then add a delicious red maraschino cherry filling. The extra time it takes to make these cookies is worthwhile when you taste the wonderful flavor the cherry adds. Substitute the cherry filling with a seedless fruit jam if you prefer. Use a 2½ inch cookie cutter and a 1 inch cookie cutter for these hearts.
Recipe type: Dessert | Rolled and Cutout Cookies | Filled Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour, plus additional for work surface
  • 1 teaspoon baking powder
  • 1 teaspoon salt
Filling:
  • 12 red maraschino cherries, finely chopped
  • ¼ cup red maraschino cherry juice
  • ½ cup freshly squeezed orange juice
  • ½ cup granulated sugar
  • 4½ teaspoons cornstarch
  • 1 tablespoon unsalted butter
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking powder and salt; stir to mix.
  2. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
Filling:
  1. In a small heavy saucepan over medium heat, combine cherries, cherry juice, orange juice, sugar, cornstarch, and butter; bring to a boil, stirring constantly with a wooden spoon or rubber spatula so the mixture does not burn. Boil and stir for one minute. Remove from heat. Cool, and then refrigerate to chill.
Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Assembly:
  1. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch thickness. Cut dough into hearts or other desired shapes using a 2½ inch cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  2. Place one half of the cutout dough shapes 2 inches apart on baking sheets. Spoon about ½ teaspoon of the chilled cherry filling in the center of each cookie.
  3. Using a 1 inch heart shaped cookie cutter that has been dipped in flour, cut out the center of the remaining 2½ inch cutouts. Place over the filled cookies and gently press the edges together. Fill the centers with additional filling if needed. Re-roll the scraps, or bake the 1 inch heart shapes separately.
  4. Bake: Bake 10 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Adapted from: The Taste of Home Best Loved Cookies & Bars Fall 2007

Eggnog Cookies

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Eggnog Cookies
The flavor of eggnog is always perfect during the Christmas season. Decorate these cookies with colored sugar sprinkles, or top with frosting if you prefer.
Recipe type: Dessert | Rolled and Cutout Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips


TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 1 cup commercial eggnog
  • 5½ cups all-purpose flour, plus additional for work surface
  • 1 teaspoon baking soda
  • ½ teaspoon ground nutmeg
Topping:
  • 1 large egg white, lightly beaten
  • Sugar sprinkles
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggnog; stir until blended. Add flour, baking soda, and nutmeg; stir to mix.
  2. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  3. Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ to ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  5. Place cutout dough 2 inches apart on baking sheets.
Topping:
  1. Brush cookies with egg white using a pastry brush, and sprinkle with sugar sprinkles.
  2. Bake: Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.

Christmas Sugar Cookies

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Christmas Sugar Cookies
Sugar Trees in a snowy meadow of Icing. Sugar cookies have stood the test of time down through the generations; you may remember your own grandmother or mother baking sugar cookies in her kitchen. Rolling out and cutting sugar cookies takes a little more effort than drop or bar cookies, but this is a wonderful and traditional recipe; the dough doesn't spread and the cutout cookies keep their shape when baked.

I have included a basic recipe for confectioners sugar icing along with recipes for Royal Icing. Royal Icing made with egg whites is generally not consumed but is great for non-edible decorations such as gingerbread houses or tree ornaments. Since the egg whites are not cooked there is a greater risk of salmonella. Royal Icing made with meringue powder is safe to eat
Recipe type: Dessert | Rolled and Cutout Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Colored Sugar, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour, plus additional for work surface
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Confectioners Sugar Icing:
  • 3 cups confectioners (powdered) sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk
  • Food coloring (optional)
  • Colored Sugar (optional)
Or
Royal Icing Made with Meringue Powder (edible):
  • 4 cups confectioners (powdered) sugar
  • 3 tablespoons meringue powder
  • ¼ to ½ cup warm water (or more if needed)
  • Flavoring (optional)
  • Food coloring (optional)
  • Colored Sugar (optional)
Tip: If using an extract for flavoring, use one that is clear so it does not add unwanted color to the finished icing, such as orange, lemon, mint, almond, and clear vanilla.
Or
Royal Icing Made with Egg Whites (non-edible):
  • 2 large egg whites
  • 3 cups confectioners (powdered) sugar
  • 2 or 3 teaspoons warm water (or more if needed)
  • Food coloring (optional)
  • Colored Sugar (optional)
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and vanilla; beat until thoroughly mixed. Add flour, baking powder and salt; stir to mix.
  2. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  3. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a thickness of about ¼ inch. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.) Re-roll and cut out the scraps of dough.
  5. Bake: Use a metal spatula to place the cutout cookies on the baking sheets, placing the cookies about 1 inch apart. Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned or just beginning to brown. Remove cookies from the oven and let cool on the baking sheets 2 to 3 minutes. When they seem firm enough, move the cookies to a wire cooling rack to cool completely.
  6. Make icing of your choice to frost and decorate cookies. Choose from either the Confectioners Sugar Icing, or the Royal Icing made with Meringue Powder (edible), or the Royal Icing made with egg whites (non-edible.)
Confectioners Sugar Icing:
  1. In a medium mixing bowl, combine confectioner’s sugar, butter, and vanilla extract. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth, adding enough milk to make a good spreading consistency. Add food coloring if desired.
  2. Frost cooled cookies, sprinkle with sugar sprinkles if desired. Set aside until frosting is set.
Or
Royal Icing Made with Meringue Powder (edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, combine meringue powder and powdered sugar. Add water in small quantities, start with tablespoons of water, then when it’s getting close to the right consistency add water in teaspoonfuls or just drops of water at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add flavoring and food coloring (optional.)
  2. Use immediately. Keep unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until the water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator or at room temperature.
Or
Royal Icing Made with Egg Whites (non-edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, beat egg whites until frothy. Add the powdered sugar, 1 cup at a time, beating after each cup until smooth. Add water, a few drops at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring (optional.)
  2. Use icing immediately, keeping unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator.