What are you planning on doing this Fourth of July? If you’re American, your day will probably involve barbecuing, maybe a bonfire, and definitely some fireworks.
Maybe you’re considering baking something delicious for your friends and family, in which case American flag cookies are a great option! These cookies are actually quite simple to make, even if you don’t consider yourself much of an artist 😉
The recipe that I’m sharing today is actually just a rendition of my simple butter cookies I made this past winter. I added a little bit more flour to make them sugar cookies, rather than just butter cookies, and topped them with royal icing. (more…)
A while ago I posted a recipe for I guess what you could call classic snickerdoodle cookies. They’re easy to make, a bit on the thin side, and are super delicious.
Well, this recipe is quite similar to the first one; they’re both snickerdoodles, so all the same flavor is there, but these are, as the title suggest, fatter and fluffier. Without having an undercooked center, these are naturally tall and soft.
If you compare the recipes, the main difference about these is that they have milk in the batter. Most cookies don’t have any liquids other than eggs, but some creamy whole milk allows these to stand above the rest. (more…)
Occasionally, I like to test out gluten-free recipes. Though this is my first (cookie) one on this blog, I’ve tried out several others (and they are soon to come). Having made various GF desserts, I know that sometimes the texture of GF goods isn’t always the best. Sometimes things are too soft or too chewy and just not like their flour counterparts.
These cookies are not like. These cookies leave eaters amazed that there’s no flour in them. The only starchy ingredient in these is oatmeal.
The peanut butter – oatmeal combination allows for a thick, fluffy, chewy cookie. Chocolate chips allow for an extra sweet taste.
But these cookies are equally delicious without any chocolate at all – the peanut butter can stand alone. (more…)
In the past couple of weeks I’ve been experimenting with different kinds of peanut butter cookie recipes. Pretty much all my life I’ve been using the same, classic peanut butter cookie recipe where you refrigerate the dough and smash it with a fork so it has a grid pattern on top.
I decided that it was time to try something new: how about just a regular drop cookie that doesn’t need to be refrigerated beforehand? I decided to start off my hunt for other peanut butter cookie recipes with this one: it’s a crunchy, chunky cookie made with oatmeal and chopped peanut bits. Optionally, you can drizzle some chocolate on top.
These cookies are just the right amount of salty and sweet and are reminiscent of chocolate-covered peanuts when you add the chocolate drizzle. (more…)
Shortbread is a super versatile type of cookie: you can eat it with coffee or tea for breakfast, have a piece as a snack, eat one at lunch, or it can be a light dinner dessert.
What I also love about shortbread is that it can come in a million flavors, such as this orange one or, for a richer treat, you can try it dipped in chocolate!
Shortbread is also amazing because it is sooo simple to make. You only need the basics: flour, sugar, and butter. This one calls for a little bit of orange zest and a pinch of salt. Still, I think it’s astounding that only 5 ingredients are needed for these crispy buttery wonders. (more…)
Crunchy and delicious cookies made with oatmeal, white chocolate chips, dried cranberries, and, if you like, macadamia nuts as well!
These were simply amazing cookies that were quickly eaten by all. (more…)
Shredded coconut and candied pineapples packed into a delicious (and healthy) oatmeal cookie.
These are amazingly scrumptious cookies that pack a lot of flavor.
With Valentine’s Day just around the corner, it’s about time to start thinking of delicious treats to give out on this sweet occasion.
One of my top choices would definitely be these decadent cookies. They’re actually very simple: the cookies just need flour, butter and sugar, then they’re dipped in melted chocolate. (more…)
For a while, this has been my go-to chocolate chip cookie recipe. These cookies are soft and chewy and simply delicious!
These are also readily adaptable. If you like for a slightly chewier cookie, add an extra teaspoon of cornstarch. (more…)
Peanut butter and chocolate are perfectly matched in this amazing little cookie.
I used chunky peanut butter for my cookies, giving them a distinctive, nutty crunch. (more…)