Classic Cookies E-Book

Kate Woodson

• Herausgeber: Fox Chapel Publishing
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2023

Seitenzahl: 166

Beschreibung

Make the best cookies ever, all year long! Classic Cookies features a whopping 166 recipes for cookies, dessert bars, popular candy bar cookies, holiday cookies, and even gluten-free recipes. Perfect for cookie swaps, parties, gift-giving, and other occasions, these year-round cookie recipes range from nostalgic favorites and festive Christmas cookies to new and exciting ideas that will breathe new life into your baking. From salted caramel No-Bakes and Coffee Shortbread to Cherry Almond Bars, Lemonade Bars, and more, also included are tons of must-make holiday favorites, including both classic and variations of Eggnog Biscotti, Pecan Snow Drops, Gingerbread Village centerpiece, Oatmeal Pumkin Bars and Nutcracker Peanut Blossoms. With this tasty cookbook in your home library, you'll be inspired to bake up a storm every day all year long!

Leseprobe

© 2023 by Fox Chapel Publishing Company, Inc., 903 Square Street, Mount Joy, PA 17552.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright holders.

Print ISBN 978-1-4971-0388-7ISBN 978-1-6374-1234-3

Library of Congress Control Number: 2023942306

Recipe selection, design, and book design © Fox Chapel Publishing. Recipes and photographs © G&R Publishing DBA CQ Products, unless otherwise noted.

Shutterstock images: AtlasStudio (front cover, top); Ipich (back cover, illustration; interior striped illustrations); VectoRay (serving size illustration); Kwitka (101, 113, 121, 125, 133, 137, arrows); wavebreakmedia (10); Charles Brutlag (11, top; 140, bottom); photosarahjackson (35); Matt Gibson (56); Martin Gardeazabal (57); iLight photo (72, top); P Maxwell Photography (72, bottom); Radu Bercan (73, top); Redha Ali (73, bottom); Marie Rosemary (74, top); ArchMarwa (74, bottom); Vladislav Noseek (75); Smelenna (76, top); Yulia Gladysheva (76, bottom); Muhammad Senopati (77); Photon Collective (78, top); Carolina Arroyo (78, bottom); Alexandria Hill (79); ianmitchinson (138, top); Sawable (139); Brent Hofacker (140, bottom; 146, top); Candice Bell (141); istetiana (142, top); Barnaby Staniland (142, bottom); Lando Aviles (143, top); Nataliya Arzamasova (143, bottom); DronG (144, bottom; 145); Alp Galip (146, bottom); Joanna 12 (147); Bandy (148, top); NoirChocolate (148, bottom); Erhan Inga (149, top); from my point of view (149, bottom); Bartosz Luczak (158, bottom); Marie C Fields, (173); Elena Veselova (180, top); Carolyn Dietrich (181).

To learn more about the other great books from Fox Chapel Publishing, or to find a retailer near you, call toll-free 800-457-9112 or visit us at www.FoxChapelPublishing.com.

We are always looking for talented authors. To submit an idea, please send a brief inquiry to [email protected].

This book has been published with the intent to provide accurate and authoritative information regarding the subject matter within. While every precaution has been taken in the preparation of this book, the author and publisher expressly disclaim any responsibility for any errors, omissions, or adverse effects arising from the use or application of the information contained herein.

Table of Contents

Traditional Cookies

Betwixed

Cinnamon Roll Cookies

Nutty Fruit Clusters (gluten free)!

Chocolatey Cereal Bites (gluten free)

Peanutty Chocolate Chippers

Oatmeal Spice Sandwiches

Chocolate Rolo Rounds

White Chocolate Macadamia Cookies

German Chocolate Drops

Grandma’s Date and Raisin Cookies

Orange Fingers

Wonderful White Chocolate Cookies (gluten free)

Pistachio-Chocolate Crunchers

Caramel-Nut Clusters

Chocolate-Butterscotch Drops (gluten free)

Cran-Orange Shortbread

Molasses-Ginger Dips

Thinnish Mints

3-in-1 Cookies

Peanut Butter

Cherry Pinwheels

M&M Favorites

Pecan Tassies

Pecan Turtles

Honey Crunch No-Bakes

Raspberry Thumbprints

Tumbleweeds (gluten free)

Chow Mein No-Bakes

Butter Pecan Sandies

Sliced Chocolate Swirls

Iced Coconut-Lime Shortbread

Apricot Bowties

Peanut Crisps

Cathedral Windows (gluten free)

Classic Chocolate Chip

Glazed Lemon Ricotta Drops

Buttery Orange Blossoms

Chocolate-Chipotle Oatmeal

No-Bake Peanut Butter Bites (gluten free)

Pretzel Scotchies

Cream Wafers

Brownie Buckeye Cookies

Cheerio No-Bakes (gluten free)

Chocolate M&M No-Bakes

No-Bake Honey Nutters

Classic Chocolate No-Bakes (gluten free)

Mountain Cookies (gluten free)

Sweet Corn Flake No-Bakes

Nut and Fruit Chocolate Drops (gluten free)

Spiked Coffee Snowballs

Chocolate Whiskey Truffles

Peanut Butter Oatmeal No-Bakes (gluten free)

Oatmeal-Cocoa Macaroons (gluten free)

Chocolate Peanut Butter Bites (gluten free)

Chocolate Pecan Rum Balls

Snowball No-Bakes (gluten free)

Salted Caramel No-Bakes

Cookie Bars

Chocolate Chip

No-Bake Mocha Bars

Crunchy Fudge Sandwiches (gluten free)

Simple Tiger Cookies

Yummy Chocolate Oat Bars (gluten free)

M&M Madness Bars (gluten free)

Lemonade Bars

Choco-PB Bars

Funky Frito Bars (gluten free)

Sea-Salted Chocolate Cookies

Sugar Cookie Squares

Monster Cookie Bars (gluten free)

Coffee Shortbread

Chocolate Chip Crispies (gluten free)

Peanut Chewies (gluten free)

Fudgy Potato Chip Bars

No-Bake Butterscotch Bars (gluten free)

Cherry Mash (gluten free)

Mint Chocolate Yums

Toffee Cheesecake Bars

3 Oatmeal Cookie Bars

Oatmeal Raisin

Jammies

White Chocolate Cranberry

Blueberry Ice Cream Sammies

Homemade Baby Ruths

No-Bake Butterfingers

Cappuccino Cookie Bars

Cherry Coconut Concoction (gluten free)

Caramel Cashew Crunchies (gluten free)

7-Layer S’mores

Tropical Twist

Honey Bunches of PB Oats

Crispy Kiss Squares

Caramel Apple Cookie Bars

3 Peanut Butter Cookie Bars

Basic PB (gluten free)

Oatmeal PB

Loaded PB

Red Velvet Cookie Squares

Chocolate Chip Pecan Meringues

Cookies and Cream Cherry Treats

Chocolate-Covered Crunch Bars

Lemon Maple Oat Bars

Andes Cookie Squares

Caramel Delights

3 Cake Mix Cookie Bars

Toffee

Coconut Fudge

Carrot

Mixed Berry Tarts

Cherry-Almond Bars

3 Snickerdoodle Bars

Basic Snickerdoodle

Caramel Doodles

Frosted Doodles

Mississippi Mud Bars

Peanut Butter Èclair

Nutty Bars

Chocolate Creamsicle Bars

Nuts About Nuts

M&M Crunch

Java Pudding Squares

Berry Popcorn Bars

Patchwork Cookie Bars

Snickering Cookie Bars

3 No-Bake Cookie Bars

Peanut Butter

Coconut Walnut (gluten free)

Cookie Dough

Rice Krispies Squares (gluten free)

Milky Way Krispie Clouds (gluten free)

Golden S’more Squares

Peanut Butter Crunch Bars (gluten free)

Cereal Squares

Easy 4-Layer Choco Bars

Simple Rocky Road No-Bakes (gluten free)

Puffed and Crunched Bars

Cheery Honey Nut Squares (gluten free)

Coconut Fudge No-Bakes

Mini Caramel Krispies (gluten free)

H.O.P.P. Bars

S’mores Bars

Strawberries and Cream No-Bakes

Crème-y Peanut Butter Squares

Chocolate-Almond Delights

Chocolatey Walnut Crunch

Coconut Cream Cheese Crunch Bars

Yummy Granola Snack Squares (gluten free)

Peanut Butter Pretzel No-Bakes

Holiday Cookies

Alphabet Cookie Wishes

Stained Glass Sugar Cookies

Eggnog Biscotti

Pecan Snow Drops

Sugarplums (gluten free)

Holiday Wreaths (gluten free)

Chocolate-Dipped Cherry Meringues (gluten free)

Thumbprint Snow People

Orange-Fennel Roundabouts

Peppermint Dips

Holiday Swirls

Holly Jolly Pretzel Bites

Nutcracker Peanut Blossoms

Lemon Tartlets

Candy Cane Twists

Fudgy Elf Bites (gluten free)

Cream Cheese Spritz

Gingerbread Village Centerpiece

Peppermint Cookie Bark

Double-Decker Almond Bars

Cozy Almond Toffee (gluten free)

Oatmeal Pumpkin Bars (gluten free)

Harvest Cookies

Pumpkin Cheesecake Doodles

Love Potion Crispy Bites (gluten free)

Red Hot Divinity Bars (gluten free)

No-Bake Easter Nests

Making cookies with loved ones, like at Christmastime here, creates memories and traditions that will stay with you long after the timer goes off.

Introduction

What do Christmas Eve, bake sales, dinner parties, and cozy nights in all have in common? They’re occasions that are made better by a warm, delicious cookie, of course! Gooey, soft, chewy, crunchy, crispy, and more, cookies have a variety of textures, shapes, sizes, and flavors to satisfy every sweet craving and snack time. Some people prefer chocolate chip while others love snickerdoodles, cinnamon raisin, peanut butter, white chocolate macadamia, and loads more. In this book, I’ll show you how to make traditional favorites along with cookie bars, holiday cookies, and even no-bake and gluten- free options. Cookies are my favorite dessert to make—not only is the baking simple, with hardly any preparation required, but the act of making cookies brings people together. Grab the ingredients, tools, and the people you love, and within minutes you will have not only delicious cookies to show for it, but countless memories to relive with each bite you take for years to come. Within the next pages, you will find helpful information to ensure you make the perfect cookies each time. So, whether you’re interested in bringing a traditional favorite to your next holiday event, or creating a new classic for your loved ones, I’m sure you’ll find the perfect treat in this book. Let’s get baking!

I make these Pumpkin Cheesecake Doodles (here) every year for Thanksgiving dessert. It’s one of my family’s favorite treats!

-Kate

Although prep time is minimal, it’s important to make sure you have the tools you need before you start, like mixing bowls, measuring cups, spatulas, cooling racks, and more.

What You’ll Need

• Baking sheets and pans. For cookie bars, the baking pan size is listed for each recipe.

• Measuring cups

• Spatula and/or whisk

• Mixing bowls. Powered mixers can also be used.

• Parchment paper (optional but recommended)

• Cooling rack

• Other tools are listed in each recipe description.

Techniques

Most people have experienced a cookie mishap, like flat cookies, hard cookies, burnt cookies, undercooked cookies, and anything else you can imagine. Don’t let this intimidate you! These tips and tricks will guide you to cookie perfection.

• Use all-purpose white flour and granulated white sugar unless otherwise specified by the recipe. Spoon the flour, sugar, and other dry ingredients into your measuring cups (separately), then level off with a flat edge.

Always pack brown sugar—it should hold the cup’s shape.

• Check liquid measurements at eye level, and let dairy products warm up to room temperature before using.

• Use eggs at room temperature. In a hurry? Put eggs in a bowl with lukewarm water until they reach room temperature. Avoid overbeating eggs; this leads to flat cookies.

• It’s best to use unsalted butter unless otherwise specified by the recipe. To soften butter, let stand at room temperature a few hours, or microwave in 10- to 15-second increments until mushy or melted (depending on what the recipe calls for). Try to avoid margarine.

• Use the right leavening—baking soda and baking powder aren’t interchangeable. And don’t omit salt—it balances the flavors.

• Chilling the cookie dough helps to prevent the cookies from flattening in the oven. Putting dough in the fridge for 10–20 minutes after mixing will help harden the dough before baking.

• Line or grease your sheets and pans!

• For baking sheets, parchment paper is the best lining technique. Nonstick silicone baking mats are also a great lining option. If you don’t have parchment paper or a baking mat, there’s no need to grease your baking sheet, since most sheets are nonstick and cookies will be slick enough to remove. Note that a bare baking sheet may lead to crispier cookie bottoms.

• For baking pans, parchment paper is also the best option for lining. You can fold/ cut the corners of the paper to fit the pan’s shape. Foil can also be used, but it will need to be sprayed with nonstick spray. Butter is a great greasing option for your pan if lining isn’t available; just use a stick of butter to wipe against the bottom and sides of the pan!

• The serving sizes are listed for each recipe. However, the number of cookies you make is ultimately up to you! Big or small, the cookies will always be delicious.

• When cookies are finished, let them sit and cool for a few minutes (or for as long as the recipe specifies) until you’re able to transfer them to a cooling rack. You can eat them fresh out of the oven or let them cool for as long as you want. Note that leaving them on the hot baking sheet for too long may result in overcooked cookies, or will make them stick to the baking sheet.

Let your cookies cool on a cooling rack before eating . . . even though it’s tempting to dig right in!

• You can bake all the dough in one day and save extra cookies in a sealed container, or make a few small servings at a time and store your cookie dough in the fridge. For food safety, raw dough should only be refrigerated for two to four days. Otherwise, freeze your dough for up to two months.

• Cleaning your baking sheet or pan is simple! Rinse or soak your sheets with warm, soapy water, and gently scrub any residue with a sponge.

CHILL OUT!

Chilling dough in the fridge helps cookies develop more flavor and keep their shape during baking. If you’re in a hurry, quick-chill dough in the freezer for one-third or the time. For fresh-baked drop cookies anytime, freeze cookie-size scoops of dough until firm, then toss them into a container and keep frozen until a craving hits. Thaw slightly and bake as directed.

What’s more fun than a cookie? A cookie bar. All the flavor, half the effort!

Cookie Bars

Cookie bars have all the deliciousness of cookies, but are just pressed into a pan. No scooping and rolling, no waiting for the pan to cook between batches, and the best part is that you can still have that classic chocolate chip or snickerdoodle taste! If you’re in a hurry, yummy no-bake recipes are an option too. Just mix, press, and eat. Here are a few extra tips to get you started with cookie bar magic:

• All ingredients and pan prep for cookies seamlessly apply to cookie bars as well.

• When cookie bars are finished, grab the ends of the lining and transfer to a cutting board. Use a chef’s knife to cut the sheet of baked cookie bar into squares. If there’s no lining, cut the cookie bar in the pan with a soft, non-metal knife or spatula.

• What’s the serving size? The number of squares you cut is ultimately up to you! However, you can use this size chart to determine the serving size for each pan.

Allergy Substitutions

If you’re gluten free, dairy free, nut free, or if you just like to avoid these ingredients in your diet, have no fear! You can make easy substitutions in each cookie recipe. Also, in this book there are multiple gluten-free recipes already made that are labeled with a gluten-free symbol to help you locate a safe cookie if you have an allergy. Here are some substitutions for you to keep in mind.

• If you’re gluten free, you can substitute gluten-free all-purpose flour for normal white flour. The brand you choose is up to you but be sure to check the measurement conversion directions on the package. Gluten-free flours must contain xanthan gum for the proper texture. If your flour doesn’t have xanthan gum, you will need to add it separately.

• Dairy-free butter can be substituted for regular butter.

• Be aware there are multiple recipes in this book that contain nuts. Nuts can be removed from some recipes, but not all nut recipes are able to be altered.

• Dairy-free milk like oat milk and almond milk can be substituted for normal dairy milk.

Some cookies in this book, like the Monster Cookie Bars (on here), are already made with gluten-free ingredients, but with substitutions, you can amend any recipe to fit your diet!

Traditional Cookies

The cookies in this section are the cookies that you most likely know and love. Oatmeal, chocolate chips, M&Ms, peanut butter, and so many more sweet treats are packed into these cookies. However, you might be pleasantly surprised at the other ingredients that turn a traditional round cookie into something sweet, unique, and utterly addictive.

Betwixed

Ingredients

• 1 ½ cups butter, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla

• 3 cups flour

• ¼ teaspoon salt

• 50 caramels, unwrapped, about 1 (11-ounce) bag

• 1 tablespoon water

• 1 (11 ½-ounce) package milk chocolate chips

• 2 teaspoons shortening

1. Preheat the oven to 350°F and line cookie sheets with parchment paper; set aside.

2. In a medium mixing bowl, beat the butter and powdered sugar until smooth and creamy. Mix in the vanilla, flour, and salt until well blended.

3. Shape dough into two disks and roll out on a lightly floured surface until ½" thick.

4. Cut into rounds with a 2-inch cookie cutter and arrange on prepped cookie sheets, rerolling the scraps to cut more rounds.

5. Bake 14 to 16 minutes or until just beginning to brown. Let cool.

6. In a large microwaveable bowl, combine caramels and water. Microwave on high for 2 to 2½ minutes, stirring every minute until smooth.

7. Spread caramel on each cookie, reheating caramel as needed. Let these beauties cool.

8. Combine the chocolate chips and shortening in another microwaveable bowl and microwave on high for 30 seconds at a time, stirring until melted.

9. Spread chocolate over the cooled caramel and let stand until set.

10. Store at room temperature. Freezing not recommended. Enjoy!

When is a Twix candy bar NOT a candy bar? When it’s turned into a caramel- topped, chocolate-kissed shortbread cookie. Brilliant.

Cinnamon Roll Cookies

Ingredients

• 1 cup plus 6 tablespoons unsalted butter, softened

• ⅓ cup sugar

• 1 cup powdered sugar, divided

• 1 teaspoon salt, divided

• 2 ½ teaspoons vanilla, divided

• 1 ½ teaspoons orange zest

• 1 egg

• 2 cups plus 2 tablespoons flour, divided

• ¼ cup light brown sugar

• 1 ½ teaspoons plus 2 tablespoons light corn syrup, divided

• 1 tablespoon cinnamon

• Water, as needed

1. In a large mixing bowl, beat together 1 cup butter, the sugar, ¾ cup powdered sugar, ½ teaspoon salt, 1 teaspoon vanilla, and zest on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the egg and beat well. Slowly beat in 2 cups flour until just combined.

3. Roll out the dough on a lightly floured surface to make a 12-inch square. (A silicone mat or parchment paper works great for this dough.)

4. For the filling, beat together the brown sugar, 1 ½ teaspoons corn syrup, cinnamon, ½ teaspoon vanilla, and the remaining 6 tablespoons butter, ½ teaspoon salt, and 2 tablespoons flour on medium speed for 2 to 3 minutes, until light and fluffy.

5. Spread this cinnamon confection over the dough.

6. Starting at one edge, roll dough into a log shape. Wrap in plastic wrap, pressing gently to make roll even. Freeze at least 20 minutes, until firm (or refrigerate overnight).

7. To bake the cookies, preheat the oven to 375°F and line cookie sheets with parchment paper. Unwrap the dough log and cut into slices, ⅜ inch thick. Arrange on prepped cookie sheets and bake 12 to 14 minutes or until edges are slightly browned.

8. Let cookies cool a few minutes before removing to a wire rack to finish cooling.

9. For the glaze, whisk together the remaining ¼ cup powdered sugar, 1 teaspoon vanilla, and 2 tablespoons corn syrup until smooth, adding up to 1 tablespoon water as needed to make a thin glaze.

10. Brush the glaze over each cookie and let dry. (These freeze best without the glaze.) Serve and enjoy!

Almost like eating a cinnamon roll—but this one’s crisp and crunchy. Delish!

Nutty Fruit Clusters

Ingredients

• 1 (12-ounce) package white baking chips

• 1 cup dried fruit, such as cranberries, raisins, diced apricots, etc.

• 2 cups Chex cereal

• ¼ cup peanuts

1. In a large microwave-safe bowl, heat white chocolate chips in microwave, stopping to stir every 30 seconds, until completely melted.

2. Gently stir in fruit, Chex cereal, and peanuts. Mix until well coated.

3. Drop by tablespoonfuls onto waxed paper. Refrigerate for 1 hour.

4. Cover and store in refrigerator until serving. Enjoy!

Chocolatey Cereal Bites

Ingredients

• 24 ounces almond bark

• 2 cups Honey Nut Cheerios cereal

• 2 cups Rice Krispies cereal

• 2 cups peanuts, chopped

1. In a microwave-safe bowl, melt almond bark on high, about 2 to 3 minutes, until soft and creamy.

2. Add the Honey Nut Cheerios, Rice Krispies, and peanuts. Stir until completely mixed.

3. Drop by teaspoonfuls onto waxed paper. Cookies will firm as they cool. Enjoy!

Peanutty Chocolate Chippers

Ingredients

• ½ cup butter, softened

• ½ cup shortening

• ½ cup peanut butter

• ½ cup sugar

• 1 cup light brown sugar

• 1 teaspoon baking soda

• 2 eggs

• 1 teaspoon vanilla

• 3 cups flour

• ½ cup semi-sweet chocolate chips

• ½ cup milk chocolate chips

• ½ cup honey roasted peanuts, chopped

• ½ cup bite-size peanut butter cups, halved

1. Preheat the oven to 350°F. In a big mixing bowl, beat together the softened butter, shortening, and peanut butter on medium speed about 30 seconds.

2.