Category Archives: Cookies

Monster Cookies

The name of these cookies could mean several things. They could be called “monster” because traditionally they are large. Very large. They could be called monster because they have a little bit of everything in them (oats, peanut butter, chocolate chips, just to name a few). Or they could be called monster because of the sheer number of calories, which we will chose to ignore. Whatever the reason, they rock.


I’m from the midwest and these cookies are something I remember from my childhood. They were always obnoxiously large and they were always delicious. My dear hubby, who grew up on both the West and East Coast, had never heard of them before.

*gasp*

So when my BFF  mentioned she was making monster cookies, I had a craving for them and I had to enlighten my hubby to this treat. It had been years since I enjoyed one. And they tasted just like I remembered. Happiness!

They are incredibly easy to make. You might spend a few extra minutes gathering up your entire pantry, but hey, it’s worth it.

And because Halloween is right around the corner, what is more appropriate than monster cookies? They are a nice change from chocolate chip cookies, without feeling that you are cheating on said cookie.

Monster Cookies

Courtesy of my BFF

Full Recipe – Makes several dozen
  • 9 cups oats (old fashioned oats, not quick cooking)
  • 2 TB baking soda
  • 2 cups granulated sugar
  • 2.5 cups brown sugar
  • 1 cup (2 sticks) unsalted butter, room temp
  • 1 TB vanilla extract
  • 6 eggs, room temperature
  • 1 TB corn syrup
  • 28 oz peanut butter
  • 12 oz M&Ms
  • 12 oz chocolate chips

Half Batch – Still makes quite a bit

  • 4 1/2 cups oats (old fashioned oats, not quick cooking)
  • 1 TB baking soda
  • 1 cup granulated sugar
  • 1 1/4 cups brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temp
  • 1 1/2 tsp vanilla extract
  • 3 eggs, room temperature
  • 1 1/2 tsp corn syrup
  • 14 oz peanut butter
  • 6 oz M&Ms
  • 6 oz chocolate chips
*Note: there is no flour in these cookies.
1) Preheat oven to 350F.
2) Mix oats and baking soda in separate bowl. Set aside.
2) Cream butter, sugars, and vanilla until light and fluffy, about 5 minutes. Add eggs, one at a time, scraping bowl after each addition.
3) Add  corn syrup and peanut butter, scraping the bowl.
4) Add oat mixture, mix until blended.
5) Add chocolate chips and M&Ms. You can add them in the mixer, but they might break. Fold them in if you don’t want them to break.
6) Use whatever size scoop works best for you.
7) Bake time will vary depending on the size of the cookie. You want to get these a little more done so they stay together. Bake until golden is a good rule. The larger cookie took about 20 minutes. The slightly smaller ones (3 TB scoop) took about 13 minutes. Do a test batch with just a couple cookies first to check the bake time.
Let cool. Eat.
I baked two at monster size. Only two would fit on a half sheet pan. Yup, two.
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Have You Met My Friend, Chocolate Chip Cookie?

It’s here! It’s finally here! What, you ask? The one year anniversary (or birthday?) of Cookie Talk. Yes, folks, I’ve survived one year of blogging. I’ve learned so much, particularly about photography, and it’s been great hearing all the comments and suggestions. Blogs are such a wonderful way to share and connect with others. So thank you for sticking with me!

And what to do for the 1st Anniversary? Cookies, of course. Not just one cookie, but three cookies. To be fair, I’ve done one before, it was one of my very first posts, the Best Chocolate Chip Cookie Ever, which is a copycat of the Levain Bakery from Lisa Michele. I’ve been making this cookie for about two years, feeling as though no other chocolate chip cookie could ever take it’s place. But all over the food world I see two other popular recipes: The New York Times recipe from Jacques Torres, and the Neiman Marcus “$250,000” cookie, or however much the rumor goes.

I was curious, and thus, came the challenge. I’d make all three chocolate chip cookies and the hubby and I, as well as a few of our more-than-willing friends and co-workers (“Hey, want to taste some cookies?” is a great way to win some friends), would do a blind taste test. It’s a rough job blogging. Really, tasting all these cookies was such hard work! Fine, don’t believe me.

The blind tasting for hubby and I was actually challenging, but probably not in a way that will garner any sympathy. We knew what went into each cookie and what each one looked like. But we tried to make it as objective as possible and even went so far as to blindfold one while the other took notes. But it was still pretty easy to guess which cookie we were tasting.

I learned a lot from this experiment, and was a bit surprised as well. I’m also working on my own chocolate chip cookie recipe, combining our favorites from each. But that’s a post for another day. Making the perfect cookie doesn’t happen overnight.

And the winner is (drum roll)…… The New York Times Jacques Torres, with Levain as a very close second. In fact, my initial favorite was Levain, barely, because I just couldn’t accept that my favorite cookie was being replaced. The more I ate the NYT cookie (yes, I’ve had several, which is not good for the waist line. See the sacrifices I make?) the more I liked it and the more I realized the Levain wasn’t as special as I thought it was. It was like learning you and your best friend have grown apart and now you have a new best friend who is much cooler and more compatible. It hurts a little. Until you have another cookie.

Now, I must point out that I have never had a true Levain cookie, or a Jacques Torres cookie, or a Neiman Marcus cookie. The Levain is a copycat recipe, which could completely change the results. So it isn’t a completely true competition, but hey, we’re doing the best we can. Someday I hope to go to New York and have Jacques Torres and Levain all in the same day. Probably with a tummy ache on the side.

Now, let’s talk about the differences in these cookies. All three are basic chocolate chip cookies: flour, sugar, baking soda and powder, butter, chocolate.  But they are all very different cookies, as you can see in the picture above. I used the same scoop, 3 TB, for each cookie and they baked very differently. The first is the Torres cookie, the second Levain, and the third Neiman Marcus.

Let’s talk first about the least favorite: The Neiman Marcus. Really, this cookie had no business attempting to compete against the other two. It’s not even in the same category. Two people did say it was their favorite, but most didn’t even like it all that much. The only redeeming factor was the chocolate-y-ness of it (and also that was by far the fastest to make), which came from the insane amount of instant coffee. It almost tasted like a Coffee Chocolate Chip cookie. But it was kind of dry, almost crunchy, and really not that special. It had the least amount of butter, only 1 egg, and was mostly brown sugar, which should have been a good thing. But it just didn’t measure up. Sorry, Neiman Marcus, your cookie isn’t even worth $2.50.

Next, the runner up, the Levain Copycat. After I made this recipe for the umpteenth time, I noticed Lisa Michele had updated her recipe to include less flour and more brown sugar, which is exactly what we thought it needed after tasting the NYT recipe. I had always used less flour than she suggested, and I always add vanilla. I feel it is necessary in a chocolate chip cookie. This is a great overall cookie. It is cakey and well balanced between dough and chocolate. If you were forced to eat this cookie for the rest of your life, you’d still be darned happy. It does dry out quite a bit the next day, which is one of the reasons it was forced into second place, but a few seconds in the microwave can help fix that.

And finally, the star of the Cookie World, the New York Times recipe courtesy of Jacques Torres. This cookie is a real show stopper. It is everything you want in a chocolate chip cookie and then some. And I didn’t even use the chocolate “discs” as the recipe suggests, which I can only imagine would make it even more delightful. This cookie had a lower brown sugar to granulated sugar ratio than the Neiman Marcus, but for some reason the brown sugar really stood out in the Jacques Torres cookie.  I don’t know why it stood out more in this cookie. I’m baffled. I’m also completely baffled at how it baked. I fully expected a bigger rise on this cookie due to the cold butter and the extra baking powder. But it didn’t. It spread and wasn’t cakey at all like the Levain. Have I mentioned I’m baffled? This goes against my basic knowledge of baking. Anyone care to help me out here? It must have something to do with the ratio of butter to flour to leavening agents. Or maybe it is because it is made with bread flour and cake flour? Help. Where is Alton Brown when I need him? I need to watch his Chocolate Chip Cookie episode again!

And back to the cookie. It’s crunchy on the outside. Gooey on the inside. A rich chocolate flavor with a caramel tasting dough. Oh, and if that wasn’t enough, how about sprinkling some sea salt on top to take you right over the edge into Chocolate Chip Cookie Heaven? Yup, that’s a winning cookie.

Let’s take another look at the cookies:

New York Times/Jacques Torres

Levain Copycat

Neiman Marcus

This was a fun experiment. It’s interesting to see how slightly different measurements can create a completely different cookie.  So what’s your favorite chocolate chip cookie and why?

Tips and Pointers: For each recipe I used Guittard chocolate chips, light brown sugar, unsalted butter, fine sea salt, King Arthur Flour, and a 3 TB scoop. I also could not bake and eat all these cookies at the same time, nor do I have enough friends to share all this dough. I recommend scooping each dough out, freezing the dough balls, and then baking when you are ready. If you freeze the dough and then try to scoop, you are likely to hurt your shoulder. Trust me, I learned the hard way. This also ensures that you can always have fresh baked cookies on a moments notice…which might not be a good thing.

One Year Ago: Chocolate Peanut Butter Whoopie Pies

Neiman Marcus

  • 1/2 cup (1 stick) butter, softened
  • 1 cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp instant espresso powder (doesn’t sound like much, but it is!)
  • 1 1/2 cups chocolate chip cookies

1) Preheat oven to 300F. Cream the butter with the sugars using an electric mixer on medium speed until fluffy.

2) Beat in the egg and vanilla for another 30 seconds, or until combined.

3) In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in espresso and chocolate chips.

4) Using your desired cookie scoop, drop onto a parchment lined cookie sheet (or silpat) about three inches apart. Gently press down to flatten. Bake about 20 minutes, or until brown. I think 20 minutes is too long and only baked for about 16 minutes.

Levain Copycat

  • 2 sticks ‘cold and cubed’ unsalted butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tablespoon good vanilla
  • 2 eggs
  • 3 1/4 to 3 1/2 cups AP flour – Spoon and Sweep method. I usually stick with 3 1/4 cup.
  • 3/4 teaspoon Kosher salt
  • 3/4-1 teaspoon baking powder (just under 1 teaspoon)
  • 1/4 tsp baking soda
  • 2 cups good quality semisweet chocolate chips or chunks
1)  Preheat oven to 350 degrees.
2)  In bowl of electric mixer fitted with paddle, cream together butter and sugars and vanilla until well blended and fluffy, 3 to 5 minutes.  Add eggs, one at a time.. and beat until well incorporated.
3)  Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chunks, or add to the mixer at the very end on very low speed.
4)  Using a scoop, place each on sheet pan lined with parchment paper or silpat and bake in the preheated oven until very lightly browned, taking care not to over bake, about 14 – 16 minutes depending on your preference.

New York Times adapted from Jacques Torres

  • 2 cups minus 2 TB cake flour
  • 1 2/3 cup bread flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse salt
  • 2 1/2 sticks unsalted butter
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 TB granulated sugar
  • 2 large eggs
  • 2 2/3 cups chocolate chips or discs
1)  Whisk together dry ingredients. Set aside.
2)  Cream together sugars and butter until very light, about 5 minutes. Add eggs, one at a time, mixing completely and scraping bowl after each addition. Reduce speed to low and very slowly add dry ingredients, mixing just until combined. Add chocolate very carefully.
3) Scoop cookies onto baking sheet and chill for 24 to 36 hours. Wrap tightly.
4)  Preheat oven to 350F. Bake cookies 14 to 18 minutes depending on the size, until golden but still gooey.
5) Eat immediately and have another.

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Cinnamon Hazelnut Biscotti

Biscotti is one of those words you just love to say…and it is one of those treats you love to eat! What could be better than a crunchy cookie dipped in coffee for an afternoon pick-me-up? Yum. I’ll take two, please.

Making biscotti is pretty basic. You make dough, shape the dough into logs, bake the logs, cut the logs, bake again. Easy! This is by far my favorite biscotti. I’ve made and had others, but I just keep coming back to this. Something about cinnamon and hazelnuts that seem to go well together.  And when the weather is cooperating (i.e. not so freakin’ humid) I also like to dip and/or drizzle with white chocolate. You know I have to throw chocolate in there somehow!

But today I just did biscotti without chocolate. I tried, but the chocolate just wasn’t cooperating. And the chocolate always wins. Temperamental stuff! I originally got this recipe from a friend (who originally suggested adding the white chocolate, which obviously makes her a genius!) and I lost that recipe. Thankfully, Bon Appetit saves the day again (going to have to change the name of the blog to Bon Appetit & Chocolate considering how many posts revolve around the two!) and had a “Hazelnut Cinnamon” biscotti recipe in their Desserts book, which is pretty darned close to the one I had before.

I adjusted the method and added more cinnamon. Their recipe only calls for 1/4 tsp, in which case it should just be called Hazelnut Biscotti. I love cinnamon and I want to taste it, so I added 2 tsp. Adjust according to your taste.

Cinnamon Hazelnut Biscotti

adapted from Bon Appetit Desserts

  • 3 cups unbleached AP Flour
  • 1 TB baking powder
  • 1/2 tsp salt (I prefer sea salt)
  • 2 tsp ground cinnamon
  • 1 cup hazelnuts, toasted and husked*
  • 3/4 cup sugar
  • 1/2 cup (1 stick) butter, somewhere in between room temperature and cold.
  • 1 TB orange zest
  • 1 tsp vanilla extract
  • 3 large eggs, room temp

*To husk the hazelnuts: spread in a single layer on a sheet pan and bake in oven at 350F for about 10 minutes. Let cool slightly, then take a tea towel and rub.  The skins will come off fairly easily. If not, bake a few minutes longer. Don’t fret if you don’t get all the skins. A little won’t hurt.

1. Preheat oven to 350F. Prepare two baking sheets with either silpat or parchment. Whisk together flour, baking powder, salt, and cinnamon. Set aside.

2. Chop hazelnuts in food processor until slightly chunky. How chunky depends on your preference.

3. Place butter, sugar, vanilla, and zest in stand mixer and mix until light and fluffy, about 3 to 5 minutes. Add eggs one at a time and mix until combined. Scrape the bowl after each addition. Add flour mixture. When flour is almost completely mixed, add the chopped hazelnuts. Mix just until combined.

4. Divide the dough in half and place on prepared sheet pans. Flatten dough into an even rectangle. If you want to cut them diagnol, keep it narrow and long. If you want to cut just straight, make it wider. Bake for 20 to 25 minutes until golden on the edges. Remove from oven,  let cool slightly and move to a cutting board (very carefully!). Slice into biscotti shapes. Place on sheet pan. Bake 10 minutes. Flip pieces, bake 10 minutes more, or until desired crispiness. Careful that they don’t burn. Make coffee, and enjoy!

5. If you are dipping in chocolate, melt about 8 oz chocolate, dip biscotti, let set, and then make coffee.  Sharing is optional.

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Lavender Cookies, With or Without Chocolate

After last week’s pie adventure, I needed something quick and easy. What is easier than sugar cookies? Not much. The oven took longer to preheat than it did for me to make the dough.


These are special with lavender added for that summer touch. They are good with or without chocolate, however, I prefer with chocolate (besides the obvious must-eat-chocolate-every-day) because it balances out the strong lavender flavor. Quite amazing how strong a mere tablespoon of lavender can be.

I made these very tiny, using a teaspoon scoop, as recommended by the recipe. It means you can eat more, right? Right. These would be perfect for an afternoon with the girls. Lavender is very girly, after all. Especially when you add a little chocolate. (But your male counterparts will like them too, even if they say they are too macho to eat lavender.)


The recipe comes from The Baking Sheet by King Arthur Flour, their subscription magazine (newsletter?). It was a housewarming gift from my dear friend (thank you!).

I changed the baking technique slightly and added vanilla. Because vanilla and lavender sound good together, which also means they taste good together.

Enjoy!

  • 1 cup (2 sticks) cold butter, cubed
  • 1 cup (7 ounces) sugar
  • 2 tsp vanilla
  • 1 large egg
  • 2 1/2 cups AP Flour
  • 1/2 tsp salt
  • 1 TB dried lavender (if you use fresh, use more)
  • 1 1/3 cups dark chocolate

Preheat oven to 350. Line two sheet pans with parchment or silpat.

In a stand mixer (hand held is fine too), beat the butter, sugar, and vanilla until very fluffy, about 5 minutes (set a timer!). Add the egg, mix, scrape bowl, and mix again. Stir in the flour and salt, mix until almost combined, add lavender, and finish mixing.

Drop dough by teaspoonful, leaving about an inch between cookies. They won’t spread much at all. Bake until slightly golden on edges, about 11 minutes.

Cool completely on rack.

Once cool, melt your chocolate. I prefer a double boiler for this because it will also keep your chocolate soft while you are dipping. Plus, you are much less likely to burn as you would if you melted your chocolate in the microwave. Dip cookies in chocolate and set out on sheet pan to set. If you live in a hot and humid environment like me, it may never set. Chill briefly (very briefly) in the refrigerator to at least get them off the sheet pan.

Now grab a bowl of these dish with the girls.

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Homemade Oreos. Yep, just like the real thing. Only better.

My dear friend challenged us to make homemade oreos. I was worried it couldn’t be done. It couldn’t just taste like an oreo, it had to have the same texture as well. Crunchy cookie, sweet center.

So I set about searching that big internet for oreo recipes.  I found there are two that are most common. This one from Smitten Kitchen and one that is apparently from Thomas Keller. I knew the one from Smitten would be delish, her blog never fails me, but the cookie was chewy. That wasn’t what I was looking for. And the filling had shortening. I despise shortening! So, I went with the Thomas Keller recipe. I was a bit unsure of the filling, since it was basically a white chocolate ganache. That didn’t sound too oreo-y to me, but hey, it might be good, right?

It was good, but it was no oreo. This is the recipe that you will find all over right now claiming to be just like the real thing. It sort of is, but the filling is very obviously not an oreo.  If you don’t like white chocolate, you won’t like this.

The reject cookie. Notice the off-white center? But, we couldn’t let them go to waste and had to eat them.

The cookie part is dead on. If you have the secret ingredient that is: Black Cocoa. That wasn’t in the original recipe but I happened to have some since I like to try new ingredients from KAF.  If you are curious about the differences in all these cocoas, check out this link from David Lebovitz. If you can’t get KAF’s Black Cocoa, try Hershey’s Special Dark.

Back to the cookies. The cookie part is perfect. The filing was not. So I ventured back to Smitten’s filling, still cringing at the thought of using shortening, but at the same time realizing butter would leave me with melting cookies (insert very large sigh here). I headed to Earth Fare and saw they sold Organic Shortening, with just one ingredient, Palm Oil. Ok, still not the greatest ingredient, but in the name of Oreos, sacrifices must be made! And it worked. The filling tasted just like an Oreo.

The “sort of” healthier shortening. 

Now for the semi-bad news: the cookies aren’t exactly quick and easy to make. Ok, the dough is easy, but you will work up a bit of a sweat rolling these thin. But again, in the name of Oreos, sacrifices. Enjoy making this special treat, and don’t forget the milk.

Chocolate Wafer Cookie (Adapted from here)

  • 1 1/2 cups + 3 TB AP Flour
  • 3/4 cup sugar + 1 TB
  • 1/2 cup Dutch process cocoa powder
  • 1/4 cup + 1 TB Black cocoa powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 15 TB unsalted butter, cubed, and chilled

Preheat oven to 350F.

Combine the flour, sugar, cocoa powders, baking soda, and salt in a mixer. On low, add the butter a few pieces at a time. Mix until dough comes together. This will take a long time, around 10 minutes. You will think you did something wrong, but just wait, it will happen!

Form dough into a ball and divide in half. Chill. Once chilled, take half out at a time and roll to 1/8″ if you can, I had trouble with that thin and did 1/4″. It made my life easier and the cookie still turned out great.

Using a cookie cutter that is under 2″ (or bigger, it’s up to you), cut out cookies and place on baking sheet. Bake until done, about 8 to 10 minutes depending on your oven and the size of your cookie.

Let cool completely before filling.

Filling from Smitten

  • 1/2 stick room temp butter
  • 1/4 cup shortening
  • 2 cups sifted confectioners sugar
  • 2 tsp vanilla

Beat until light and fluffy, which will take some effort. It will be very dry and you will again think you’ve done something wrong. Fear not, it will happen and you will soon be eating cookies that taste like oreos, but are so much better.

Take the filling and put into a piping bag (or a plastic baggie) and pipe a small amount of filling onto half the cookies. The filling is stiff, so prepare to use those muscles again. The press another cookie on top and there you have it. Oreos.


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Chocolate Macarons

I finally attempted macarons again. While my first attempt wasn’t terrible, it wasn’t amazing either. And these cookies are quite intimidating. So much can go wrong. But when they turn out well, they taste amazing. This time I used a recipe from David Lebovitz, but still mostly used Tartelette’s technique.  And my second attempt went much better. Overall they looked better, the size was better, and they tasted better. They were just a wee bit lopsided. But they have feet and they puffed up. Oh, and they were lumpy. Yes, I made an incredibly dumb mistake and didn’t sift my almonds after processing them. Luckily, the lumps didn’t come across in the mouth, just in looks. This really is a cookie where practice makes perfect. The texture this time was much better. Very airy, a little crispy, and then the creamy center. What a great little cookie!

Chocolate Macarons with Strawberry Cream Cheese Filling

Chocolate Macarons From David Lebovitz

Yield 15 cookies

  • 1 cup (100 gr) powdered sugar
  • 1/2 cup powdered almonds, sifted!
  • 3 TB (25 gr) unsweetened Dutch process cocoa powder
  • 2 large egg whites, room temp, 48 hours
  • 5 TB (65 gr) granulated sugar

1. Preheat oven to 350º F (180º C).

2. Line two baking sheets with parchment paper (or silpat) and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift!

3. In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

4. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. Should take about 50 strokes.  When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

5. Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. I actually used a scoop this time and it worked well. The batter was thick and lumpy because I didn’t sift!

Some of them cracked on top and I’m not sure why….

6. Let rest at room temp for about 30 minutes so the shells can harden, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet. When cool, fill with strawberry cream cheese filling.

Strawberry Cream Cheese Filling, Adapted from Tartelette

  • 4 oz cream cheese, at room temp
  • 3 TB strawberry jam or preserves

Stir to combine. Pipe onto half of macarons and top with the other half. Keep refrigerated.

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The “Can’t Eat Just One” Lemon Sugar Cookie

It’s spring time. Spring time screams for refreshing tastes, even in our cookies. Enter the Lemon Sugar Cookie. I don’ t know what it is about these cookies that makes them so good. I challenge you to eat just one! They are light, airy, lemony, and downright delicious.

And they are so fast to make. Like an hour, tops, including bake time. Can’t beat that, right? I got this recipe from culinary school, so I’m not sure of the original source. This cookie was also my first hands on baking test (and I got an A, in case you were wondering. I know you were!). And, these are not your traditional slice and bake type sugar cookies. These are drop cookies (so please don’t use this recipe for cut out cookies. It won’t work!) I used a scoop that was 1 1/2 TB. These would be perfect for a spring time picnic. I hope you enjoy them as much as we do!

Lemon Sugar Cookies

Yield: about 2 dozen

  • 8 oz butter (2 sticks) room temp
  • 7 oz sugar (just under 1 cup)
  • 1 TB Brown sugar
  • 1/4 tsp salt
  • 1 TB lemon zest
  • 1 egg, room temp
  • 1 1/2 tsp vanilla
  • 10 oz flour (about 1 1/4 cups)
  • 1/2 tsp baking powder
  • Additional 1 cup sugar as needed for rolling

1. Preheat oven to 375F.

2. Cream together the butter, sugars, salt, and zest in a mixer fitted with a paddle attachment at medium speed for 5 minutes. Set a timer – the 5 minutes is very important to the fluffiness of the cookie!

3. Add the egg and vanilla. Mix until combined.

4. Whisk the flour and baking powder. Add to wet mixture and mix until combined. Careful not to overmix.

5. Line two sheet pans with silpat or parchment. Scoop cookies and roll in sugar. Place onto sheet pan and chill for about 10 minutes. Then flatten cookies slightly. Using a glass or ramekin is the easiest way.

6. Bake for about 10 minutes, or until slightly golden on the edges. Watch carefully – they can overcook quickly!

7. Let cool on rack.

8. Eat.

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