Caramel Apple Snickerdoodles
½ cup unsalted butter
¾ cup granulated sugar
1 egg
½ tsp vanilla extract
1 ½ cup all-purpose flour
1 tsp cream of tartar
½ tsp salt
½ tsp baking soda
¾ to 1 cup apple, peeled and diced small
¼ cup granulated sugar
1 ½ tsp ground cinnamon
20 caramels, unwrapped
Preheat the oven to 350°F. Cream the butter with ¾ cup of sugar, add egg and vanilla, and mix until well incorporated. In a separate bowl, combine the flour, cream of tartar, salt, and baking soda. Add dry ingredients to the wet mixture and mix until combined, then fold in the diced apple. In a small bowl, combine ¼ cup sugar and 1½ tsp cinnamon. Scoop cookie dough balls, roll them into the cinnamon sugar mixture, and place them on a prepared baking sheet. Bake for 10-12 minutes or until brown on the edges and allow to cool. Heat caramel squares in the microwave for short bursts of 15 seconds at a time until just melted. Place in a zip-top bag and cut off the corner. Pipe a zigzag of caramel over the tops of the cookies and allow to set.
Pumpkin Cookies
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 Tbsp pumpkin pie spice
½ tsp salt
½ cup butter, softened
1 cup granulated sugar
½ cup brown sugar
1 ¼ cups canned pumpkin puree
1 egg
1 tsp vanilla extract
cream cheese frosting
cinnamon
Preheat oven to 350°F. Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt and set aside. Cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin, egg, and vanilla to the butter mixture, and mix. Fold in the dry ingredients until just combined. Drop on a prepared cookie sheet then flatten slightly with a spoon. Bake for 15-20 minutes and allow them to cool. Coat with cream cheese frosting, and sprinkle with cinnamon.
Harvest Marble Chocolate Chip Cookies
1 cup butter, softened
½ cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 tsp baking soda
½ tsp salt
2 ¾ cups all-purpose flour
1 bag of chocolate chips
Preheat the oven to 375°F. Cream the butter, brown sugar, and granulated sugar. Add the eggs and vanilla, and mix until fluffy. Add the baking soda and salt and mix, then gradually add the flour and mix until it is completely incorporated. Separate the cookie dough into three equal portions. Use food coloring to color one portion orange and one portion brown. Add chocolate chips to each portion. Create a 2 oz. cookie dough ball out of orange, brown, and white dough. Slightly press the cookie ball onto the prepared cookie sheet and bake for 8-10 minutes or until golden brown around the edges.
Ginger Molasses Cookies
¾ cup butter
1 cup sugar
1 egg
¼ cup molasses
2 ⅓ cups flour
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp ginger
½ cup sugar
Preheat the oven to 375°F. Whip butter and 1 cup sugar together until creamy. Add egg and molasses and mix. Stir in flour, baking soda, salt, cinnamon, cloves, and ginger and mix until well incorporated. Roll dough into balls and roll in ½ cup sugar. Place sugared dough balls on a prepared baking sheet and bake for 8-10 minutes.
Cinnamon Roll Cookies
1 cup unsalted butter, softened
¾ cup white sugar
¼ cup brown sugar
2 eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 Tbsp ground cinnamon
1 tsp baking powder
½ tsp salt
½ cup brown sugar
1 Tbsp ground cinnamon
Preheat the oven to 350 °F. Cream together the butter and sugars until light and fluffy. Add the eggs and vanilla extract, mixing until well incorporated. In a separate bowl, combine the flour, cinnamon, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing to form a dough. Roll out the dough on a floured surface into a rectangle. Mix the additional brown sugar and cinnamon for the filling and sprinkle this mixture over the rolled-out dough. Roll the dough tightly, then slice the log into rounds. Place the cookie rounds on a prepared baking sheet and bake for 10-12 minutes or until the edges are just golden.
Butterscotch Shortbread
1 cup butter, softened
½ cup confectioners’ sugar
1 tsp vanilla extract
1¾ cups all-purpose flour
½ cup cornstarch
¼ tsp salt
½ cup butterscotch chips, finely chopped
½ cup milk chocolate English toffee bits
Cream butter and sugar until light and fluffy, then beat in the vanilla. Combine flour, cornstarch, and salt then gradually add to the creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate for 1 hour. Preheat oven to 350°F. On a lightly floured surface, roll out dough to ¼ inch thickness. Cut with a floured 2 in. fluted round cookie cutter. Place 1 in. apart on an ungreased baking sheet and bake for 10-12 minutes or until lightly browned.
Pecan Spice Cookies
2 cups unsalted butter
1 cup brown sugar
1 cup sugar
3 eggs
5 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
½ tsp ground cloves
1 cup pecans, chopped
Mix butter and sugars until light and fluffy. Add the eggs, one at a time, and mix until combined. In a large bowl, whisk the flour, baking soda, cinnamon, salt, and cloves. Gradually add the flour mixture to the butter mixture, mixing just until combined, and stir in the pecans. Using a small cookie scoop, place scoops of cookie dough onto a prepared baking sheet. Cover with plastic wrap and refrigerate for at least 4 hours. Preheat the oven to 350°F and bake for 10-12 minutes or just until starting to brown around the edges.
Oatmeal Cranberry Cookies
1 cup butter, softened
1½ cups sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 cups quick-cooking oats
1 cup raisins
1 cup cranberries, chopped
1 Tbsp orange zest, grated
1 package white baking chips
Preheat the oven to 375° F. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then beat in the vanilla. Combine the flour, baking powder, salt, and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries, and orange zest. Stir in baking chips. Drop rounded teaspoonfuls 2 in. apart onto a prepared baking sheet. Bake for 10-12 minutes, until the edges are lightly browned.