Copycat Crumbl Sugar Cookies

The original recipe is from Cookingwithkarli.com I made some tweaks which I will note along the way.  I do not like Crumbl cookies.  They are too big, too sweet, just too much.  I like these cookies.  I also made them smaller.  I got 26 cookies when I made them.

I am going to try these with lemon juice instead of almond extract.  I think they will be delicious.

The ones I made were a big hit at the party!

Cookies

1 C. salted butter; I used a stick each of salted and unsalted butter

1 C. granulated sugar

2 eggs

1 tsp. vanilla

1/2 tsp. almond extract (I used a full tsp)

3 C. all purpose flour 

2 tsp. baking powder

Sweet Almond Icing

1/2 C. salted butter; I used unsalted 

3 C. powdered sugar; I used 2 1/2 C. 

1 tsp. almond extract; I used 1 1/2 tsp.

1-3 tbsp. milk; I used 6 tbsp.

Optional neon pink food coloring; I used green for a St. Patrick’s Day party.

Preheat oven to 350*.  Cream butter and sugar until light and fluffy. I used my stand mixer, scraping the sides along the way. Add the eggs one at a time and then the vanilla and almond extracts. Beat until well mixed.

Add the flour and baking powder. Mix until thoroughly combined. 

Roll dough into golf ball size balls and flatten with a glass, I used a rocks glass. Be sure to flour the glass. The cookies spread so leave room on the cookie sheet.

Bake for 9-11 minutes until cookies are puffed up and not glossy.  Cool them on the cookie sheet.

For the icing, cream butter.  Add in powdered sugar, almond extract and milk until creamy.  Add food coloring if desired.

Chill to set frosting. Serve cookies chilled.

Creamy Coconut Snowballs

I am going to try these for Christmas baking this year as well.  Another winner from the Taste of Home Christmas 2017 Cook Book.

1/2 tsp. plus 1/2 C butter, softened and divided
1 3/4 C. flaked coconut, divided
4oz. cream cheese, softened
3 3/4 C. confectioners' sugar
8oz. white candy coating, chopped
2 tbsp. shortening

Line a 9x5 inch loaf pan with foil.  Grease foil with 1/2 tsp. butter; set aside.  Pulse 3/4 C. coconut in a food processor until coarsely chopped.  Add the cream cheese and remaining butter; pulse until blended.  Gradually add confectioners' sugar; pulse until blended.  Press into prepared pan.  Refrigerate, covered for at least 3 hours.

Microwave the candy coating and shortening until melted; stir until smooth.  Cool slightly.  Use foil to lift coconut mixture out of pan.  Gently peel off foil; cut into 36 pieces.  Taking a few pieces at a time, roll each in a ball; keep remaining pieces refrigerated.

Using a toothpick, dip each ball in the melted coating mixture, allow excess to drip off.  Roll each ball in the remaining coconut and place on waxed paper lined baking sheet.  Refrigerate until set.  Store in an airtight container in the refrigerator.

Orange Chili Chocolate Cookies

It's never too soon to start planning for holiday baking.  This will be something different for sure.  I love the taste of chocolate and spice together.

1 pkg.  sugar cookie mix
1/3 C. baking cocoa
4 tsp. orange rind
1/2 tsp. cinnamon
1/4 to 1/2 tsp. cayenne pepper
1/2 C. butter, softened
1 large egg
1 tsp. vanilla
1 tsp. Triple Sec, optional (you could probably use Grand Marnier here too)

Topping:
2 tbsp. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Combine cookie mix, cocoa, orange peel, cinnamon and cayenne.  Beat in butter, egg, vanilla and Triple Sec if desired.

Mix sugar and cinnamon..  Roll dough into 1 inch balls; roll balls in sugar mixture.  Place 2 inches apart on ungreased cookie sheets.  Bake until set; 8-10 minutes.  Remove from sheets to wire racks to cool.

Caramel Shortbread Cookies

It's less than 3 months until Christmas.  These will be a great addition to my Christmas baking list.  I found the recipe in the September/October issue of allrecipes Magazine.  The photo in the magazine resemble pieces of a Twix bar.

For crust:
2/3 C. butter, softened
1/4 C. white sugar
1 1/4 C. flour

For topping:
1 stick butter
1/2 C. packed light brown sugar
2 tbsp. light corn syrup
1/2 C. sweetened condensed milk
1 1/4 C. chocolate chips

Preheat oven to 350 degrees.  Line a 9 inch with parchment paper.

Stir together butter, sugar, and flour in a bowl or pulse in a food processor until crumbly.  Press evenly into bottom of prepared pan.  Bake until pale golden, about 25 minutes.  Let cool 10 minutes.

Meanwhile, stir together butter, brown sugar, corn syrup, and condensed milk in a heavy 2 quart saucepan.  Bring to a boil and cook, stirring frequently until stiff, about 7 minutes.  Remove from heat and beat vigorously with a wooden spoon for 3 minutes.

Pour caramel over crust and spread evenly.   Let cool until it begins to firm, about 30 minutes.

Microwave chocolate chips in a microwave safe bowl 1 minute, then stir.  Microwave at 20 second intervals, stirring after each interval, until chocolate is melted and smooth.  Pour chocolate over caramel and spread evenly to cover.  Chill until firm, about 30 minutes.

Cut into roughly 1 inch squares.

Italian Sprinkle Cookies

It's never too easy to start planning for Christmas baking.  I found this recipe in the Best of 2015 recipes from Taste of Home.

6 eggs
5 C. flour
2 C. confectioners sugar
2 tbsp. plus 1 1/2 tsp. baking powder
1 C. shortening
3 tsp. almond extract
1 1/2 tsp. lemon extract

Glaze:
3 3/4 C. confectioners sugar
1/2 C. warm milk
1 tsp. almond extract
1 tsp. vanilla extract
Colored sprinkles


Using a heavy duty mixer, beat the eggs on high speed until light and foamy, about 5 minutes; set aside.  In a large bowl, combine the flour, confectioners sugar, and baking powder; on low speed, gradually beat in shortening and extracts until the mixture resembles fine crumbs.  Gradually add beaten eggs; dough will be stiff.

Roll cookie dough into 1 inch balls.  Place 2 inches apart on an ungreased baking sheet.  Bake at 350 degrees for 12-14 minutes.  The tops of the cookies will not brown but the bottoms should brown slightly.

Meanwhile, in a small bowl, combine the confectioners sugar, milk, and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with slotted spoon or tongs; place on wire racks to drain.  Immediately top with sprinkles.  Let dry for 24 hours before storing in an airtight container.

Cranberry White Chocolate Chip Cookies

I am starting to plan my Christmas baking.  I may mix in some dried cherries with the cranberries for a sweet and sour mix.

2 1/2 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. butter, softened
1 C. packed brown sugar
1/2 C. sugar
2 eggs
1 tsp. vanilla
12oz. white chocolate chips
1 C. sweetened dried cranberries

Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a medium bowl and set aside.

Beat butter, brown sugar, and granulated sugar in a large bowl on medium speed for about 3 minutes, until light and fluffy.  Beat in eggs and vanilla.  Reduce speed to low.  Add flour mixture, beating after each addition until well blended.  Stir in chips and dried cranberries.  Drop dough by heaping teaspoons onto cookie sheets.

Bake 12 to 14  minutes or until light brown.  Slide cookies to wire rack to cool.

Coffee Shortbread

It's never too early to start thinking about my Christmas baking plan.  These look good and will be something different.

1 C. butter, softened
1/2 C. packed brown sugar
1/4 C. sugar
2 tbsp. instant coffee granules
1/4 tsp. salt
2 C. all purpose flour
1/2 C. semi sweet chocolate chips
2 tsp. shortening, divided
1/2 C. white baking chips

Preheat oven to 300 degree.  In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture.

On a lightly floured surface, roll dough to 1/4 inch thickness.  Cut with floured 2 inch cookie cutters. Place 2 inches apart on ungreased baking sheets.  Bake 20-22 minutes or until set.  Remove to wire racks to cool completely.

In the microwave, melt chocolate chips and 1 tsp. shortening; stir until smooth.  Repeat with white chips and the remaining shortening.  Drizzle over cookies; refrigerate until set.  Store between pieces of waxed paper in an airtight container.

Per cookie: 68 calories, 4g. fat, 8mg. cholesterol, 36mg. sodium, 8g. carbs, trace fiber, 1 g. protein

Strawberry Rhubarb Crumble Bars

I was just talking with my Aunt's yesterday about rhubarb...I will need to try and make these bars when I get some rhubarb from them on Sunday.  I may take them to a party we have coming up. Have I mentioned how much I love spring fruits?  Have I mentioned how glad I am to be back in the world again?

16 tbsp. unsalted butter at room temperature
2 C. all purpose flour
1/4 tsp. salt
1 tsp. vanilla
1 1/4 C. sugar
1 1/2 C. diced rhubarb (about 3 stalks)
3/4lb. strawberries, hulled and sliced
1 tbsp. lemon juice
2 tbsp. cornstarch

Preheat oven to 375 degrees.  Line an 8 inch square pan with foil, leaving a 2 inch overhang on 2 sides.  Mist with cooking spray.

Make crumb mixture; using and electic mixer on medium low speed, combine butter, flour, salt, vanilla, and 1 C. sugar until mixture resembles coarse crumbs.  Spread half of the mixture evenly over bottom of prepared pan and press down.

Make filling; combine rhubarb, strawberries, lemon juice, cornstarch, and remaining 1/4 C. sugar in a large bowl.  Spread evenly over crust in pan.  Sprinkle remaining crumb mixture over fruit.  Bake until bubbly and browned, 45 to 55 minutes.  Let pan cool completely on wire rack.

Using foil overhang, carefully lift bars out of pan, peel back foil and cut into 9 squares.  Serve at room temperature.

Serving size 1 bar--412 calories, 21g. fat, 54mg. cholesterol, 2g. fiber, 4g. protein, 54g. carbs, 70mg. sodium.

Crisp Lemon Shortbread

I saw this in the April/May issue of  Taste of Home.  I bet I could add some fresh herbs to it for a flavor twist.

3/4 C. butter, softened
1/2 C. confectioner's sugar
1 tsp. grated lemon peel
1 tbsp. lemon juice
1 1/2 C. all purpose flour
2 tsp. coarse sugar

Preheat oven to 325 degrees.  In a bowl, beat butter, confectioner's sugar and lemon peel until blended.  Beat in lemon juice.  Gradually beat in flour.

Divide into 4 portions.  On a lightly floured surface, roll each portion of dough into a 5x3 1/2 inch rectangle.  Transfer to ungreased baking sheets.  Cut each rectangle into 6 squares, but do not separate.  Prick tops with a fork.  Sprinkle with coarse sugar.

Bake 20-25 minutes or until light brown.  Cool on pans 10 minutes.  Transfer shortbread to a cutting board; recut into squares.  Cool on a wire rack.

Note:  This would also be good with lime juice and peel or a mixture of lemon and lime.

Oatmeal Cinnamon Chip Cookies

I made these at Christmas.  The recipe is on the back of a Hershey's Cinnamon Chip bag.  I kept the bag I used to get the recipe posted here.  The beagle has been trying to steal and eat the bag.  A word of advice...beagles are not the best sous chefs!

1 C.  butter or margarine, softened
1 C. packed brown sugar
1/3 C. granulated sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 C. all purpose flour
1 tsp. baking powder
2 1/2 C. quick cooking oats
1 2/3 C. cinnamon chips
3/4 C. raisins  (not everyone in my family likes raisins so at Christmas, I omitted them)

Preheat oven to 350 degrees.

Beat butter, brown sugar, and granulated sugar in a bowl until creamy.  Add eggs and vanilla; beat well.  Combine flour and baking soda; add to butter mixture, beating well.  Stir in oats, cinnamon chips and raisins (batter will be stiff).

Drop by heaping teaspoons onto an ungreased cookie sheet.  Bake 10-12 minutes or until lightly browned.  Cool 1 minute, remove from cookie sheet to wire rack.

Sandkaker

Down the road, I may need to edit the spelling on this.  My knowledge of Norwegian is limited at best. These require little tins that look like this.  Ours are round and fluted.

3/4 C. butter at room temperature
3/4 C. sugar
1 3/4 C. flour
1/3 C. ground almonds
1 egg white
Almond extract or Amaretto

Combine butter, sugar, egg white, add in flour almonds and extract.  Press into tins and bake at 325 degrees until cookies just start to turn brown.  Tins do not need to be greased.  Removing the cookies can be a bit tricky...tap on the tins after they cool for 10 minutes.

Whipped Shortbread

I've been looking for a good shortbread recipe...I will be adding this to my Christmas baking plan.  I need to check my sprinkle supply!

3 C. butter, softened
1 1/2 C. confectioners sugar, sifted
4 1/2 C. all purpose flour
1 1/2 C. corn starch

In a large bowl, cream butter and confectioners sugar until light and fluffy.  Gradually add flour and cornstarch beating until well blended.

With hands lightly dusted with additional cornstarch, roll dough into 1 inch balls.  Place 1 inch apart on ungreased baking sheets.  Press lightly with a floured fork.  Top with nonpareils or cherry halves.

Bake at 300 degrees for 20-22 minutes or until the bottoms are lightly browned.  Cool for 5 minutes before removing from pans to wire racks.

Ricotta Cookies

After the winter we've had, I really don't want to think about baking for Christmas but these would be a great addition to my holiday baking day.  I have red white and blue sprinkles so I could do them for the 4th of July as well unless it's 100 degrees outside.  100 would feel like heaven right now!

1 C. butter
2 C. granulated sugar
3 eggs
16oz. ricotta cheese
2 tsp. vanilla
4 C. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 C. milk
1/2 tsp. buttter
1/2 tsp. shortening
4 C. confectioner's sugar
1 tbsp. lemon extract
1/2 C. colored candy sprinkles

Preheat oven to 350 degrees.

In a large bowl, cream together the 1 C. butter and sugar.  Beat in the eggs, one at a time, then stir int he ricotta cheese and vanilla.  Combine the flour, baking powder, and baking soda, stir into ricotta cheese mixture.  Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

To make the frosting warm the milk, 1/2 tsp. of butter and shortening, in a small saucepan.  Cook over medium heat, stirring occasionally until solids are melted.  Remove from heat and gradually stir in the confectioner's sugar and lemon extract.  Dip each cookie into the icing and then dip in colored sugar or sprinkles.

Spritz Cookies

We have made these cookies (call them press cookies) since I was a child.  I think just about everyone in the family has a cookie press.  We have evolved every year in creativity when it comes to color...our trees were pastel green when I was a kid...today they are the most lurid shade of green you can imagine!  We get an assembly line going and cover Mom's dining room table with tasty morsels...it's one of our group pre-Christmas activities.

1 C. butter
3/4 C. sugar
1 egg
2 1/4 C. flour
1/2 tsp. baking powder
salt
1 tsp. almond extract.

food coloring if desired
if you are not a fan of almond extract, sub in vanilla.

Mix by hand or with your electric mixer.  Divide dough into two logs and chill overnight.

Load your cookie press, pick a stencil and go to town....use your favorite sugars, jimmies, sprinkles to decorate.

Butterfinger Cookie Bars

OK, I am not really planning for holiday baking 2013 just yet but I may have to try these little lovelies very very soon.  This is in the August/September issue of Simple and Delicious.  Butterfinger bars are among my favorite candy bars.  This won't be a WW friendly cookie but sometimes you just need to live a little...or work out a little so you can eat a couple of these guilt free!

1 pkg. dark chocolate cake mix
1 C. all purpose flour
1 pkg. instant chocolate pudding mix
1 tbsp. baking cocoa
1/2 C. 2% milk
1/3 C. canola oil
1/3 C. butter, melted
2 eggs
6 Butterfinger candy bars (2.1oz. each), divided
1 1/2 C. chunky peanut butter
1 tsp. vanilla
1 1/2 C. semisweet chocolate chips, divided

Preheat oven to 350 degrees.  In a large bowl, combine the cake mix, flour, pudding mix, and cocoa.  In another bowl, whisk milk, oil, butter and 1 egg until blended.  Add to dry ingredients; stir until just moistened.  Press half of mixture into a greased 15x10x1inch baking pan.  Bake 10 minutes.

Meanwhile, chop 2 candy bars.  Stir peanut butter, vanilla and remaining egg into remaining cake mix mixture.  Fold in chopped bars and 1 C. chocolate chips.

Chop 3 additional candy bars; sprinkle over warm crust and press down gently.  Cover with cake mix mixture; press down firmly with a metal spatula.  Crush remaining candy bar; sprinkle the crushed bar and remaining chips over the top.

Bake 25-30 minutes longer or until a toothpick inserted in the center comes out clean.  Cool completely on a wire rack.  Cut into bars.  Store in an airtight container.

Peanut Butter Chocolate Chip Bacon Cookies

Bacon cookies?!?!  Bacon cookies??  Those two words together are music to my ears.  Is February 15th too early to start Christmas baking planning???

1 1/4 C. all purpose flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/8 tsp. ground cinnamon
Pinch of chipotle or ancho chile powder
1/4 tsp. kosher salt
5 strips bacon
4 tbsp. unsalted butter at room temperature
1/2 C. creamy peanut butter
1/2 C. granulated sugar
1/2 C. packed light brown sugar
1 large egg
1 tsp. vanilla
1/2 C. roughly chopped honey roasted peanuts
1/3 C. bittersweet or semi sweet chocolate chips

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.

Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side.  Transfer to a paper towel lined plate; reserve 2 tbsp of the drippings and set aside to cool.  Crumble the bacon, discarding any chew bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium high speed until smooth, about 1 minute.  Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add egg and vanilla and beat until light and fluffy, about 2 more minutes.

Reduce the mixer speed until low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined.  Stir in the peanuts and all but 2 tbsp. each of the chocolate chips and bacon.

Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets.  Flatten with your fingers; the cookies will not spread in the oven.  Press the reserved bacon and chocolate chips on top.  Bake until golden; 12 to 14 minutes.  Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.  Store in an airtight container.

Holly Crackles

You've seen these before on a Christmas cookie tray...corn flakes covered in a green marshmallow mixture and dotted with Red Hot candies.  Simple and quite frankly yummy.  I made some this morning as part of my  Christmas baking blitz.  This is Mr. Food's recipe.  I used to love when he would appear on our local news show and was sad to hear of his passing literally a couple of weeks ago.  Thanks, Mr. Food!  I thought of you fondly while I was up to my elbows in bright green marshmallow fluff!!

1/2 C. (1stick) butter

30 large marshmallows (a 10-ounce bag contains 38 to 40)--I used minis today and they worked fine

1 to 1-1/2 teaspoons green food color

1 1/2 teaspoon vanilla extract

4 cups cornflakes cereal

Red-hot cinnamon candies, for decorating

  In a medium saucepan, melt butter and marshmallows over medium-low heat, stirring constantly.

When melted, remove from heat and stir in 1 teaspoon food color and the vanilla. Add more food color, if desired. Stir in cornflakes.

Drop mixture, 1 tablespoon at a time, onto wax paper. Decorate with candies. Let stand 30 minutes, or until cool.

McCormick Chocolate Crackle Cookies

I have made a similar cookie with powdered sugar instead of the spices.  If you have tried my Mexican brownies (OK Aaron Sanchez's Mexican brownies) you have experienced the chocolate and pepper combination that is out of this world.  Time permitting, this may be in my Christmas cookie line up this year.

12oz. semi sweet chocolate, divided
3/4 C. flour
2 tsp. cinnamon
1 tsp. ancho chile powder
1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. butter, softened
1/2 C. granulated sugar
1/4 C. firmly packed brown sugar
2 eggs, lightly beaten
2 tsp. vanilla

Melt 8oz. of the chocolate as directed on the package.  Set aside.  Coarsely chop remaining chocolate.  Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in a small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.  Add eggs and vanilla, mix well.  Add melted chocolate, beat until well blended.  Gradually beat in flour mixture on low speed until well mixed.  Stir in chopped chocolate.  Drop dough by rounded teaspoons 1 1/2 inches apart on a parchment lined baking sheet.

Bake in a preheated 375 degree oven about 10 minutes or just until cookies are set and slightly cracked on top.  Transfer cookies on parchment to wire rack and cool completely.  Makes 3 1/2 dozen.

Jello Cookie Gems

I saw this in the latest issue of Food and Family from Kraft and wanted to set it aside for my Christmas baking extravaganza.  The recipe highlights raspberry jello but I am sure you can use other flavors/colors.

1 8oz. pkg. cream cheese, softened
3/4 C. butter, softened
1C. granulated sugar
1 3oz. pkg raspberry flavored jello
2 1/4 C. flour
2 tsp. vanilla
1/2 tsp. baking soda
2 tbsp. powdered sugar

Beat the first 4 ingredients in a large bowl with a mixer until blended.  Mix flour, dry gelatin mix and baking soda; gradually add to cream cheese mixture, mixing well after each addition.  Refrigerate for 30 minutes.

Heat oven to 375 degrees.  Roll dough into 60 1-inch balls.  Place, 2 inches apart, an baking sheets sprayed with cooking spray.

Bake 9-11 minutes or until edges are slightly browned.  Cool on baking sheets for 2 minutes.  Remove to wire racks and cool completely.

Sprinkle with powdered sugar just before serving.

Salted Caramel Fudge Drops

OK, dust off your cookie trays...it's almost time to start planning for Christmas baking.  OK, yes, it's September 9th but with the way time flies, Christmas is going to be here before we know it.  When you work in retail like I do, time flies especially fast this time of year.  It seems like I spend every waking hour at work either planning for Christmas or buying for Christmas or chasing Christmas stock.  This year we have the longest amount of time on the calendar between Thanksgiving and Christmas which means one more weekend.  You know what that means, right?  Extra cookies!

6oz. unsweetened chocolate
1/3 C. butter, cubed
1 pkg. sugar cookie mix
1 egg
1 14oz. can sweetened condensed milk
1 tsp. vanilla
48 caramel filled chocolate candies
Coarsely ground sea salt

Melt unsweetened chocolate and butter in a microwave; stir until smooth.  Cool slightly.  Beat the cookie mix, egg, milk, vanilla, and chocolate mixture in a large bowl.  Drop by tablespoonfuls 2 inches apart on ungreased cookie sheet.

Bake at 350 degrees for 8-10 minutes or until edges are set.  Press a candy into the center of each cookie.  Let stand for 2 minutes.  Sprinkle with salt.  Remove from pans to wire racks to cool completely.