Category: Cookies

This holds all Cookie Recipes

Sour Cream Cookies

Sour Cream Cookies
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Sour Cream Cookies

Recipe by La Bellitude
Servings

24

servings

This is truly a “trans” recipe, a cookie moving from shortbread to sugar cookie or vice versa. Hard to tell which. And the most friendly and forgiving dough ever!

Ingredients

  • 2¼ cups flour

  • ¼ teaspoon salt

  • 1 cup unsalted butter, cold

  • 2 tbsp sour cream

  • 2 eggs yolks

  • ½ tsp vanilla extract

  • ¼ cup sugar

Directions

  • In a food processor, whisk together the flour and salt. Pulse the butter into the flour until the mixture resembles crumbs, about 12 pulses. Mix the sour cream, egg yolks, vanilla, and sugar in a measuring cup and add to the processor, pulsing until dough forms.
  • Turn the dough out onto a lightly floured surface and pull and gently roll it together. Roll out on a pastry board or directly on a Silpat. Shape and bake.
  • Bake in preheated 350°F oven for 10 to 12 minutes or just until lightly browned. Remove from the oven and cool on a rack; sprinkle with powdered sugar if desired.

Cream Jewels

Cream Jewels
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Cream Jewels

Recipe by La Bellitude
Servings

48

servings

An elegant little cookie perfect to add color to a cookie tray or to serve with afternoon tea.

Ingredients

  • 2¼ cups flour

  • ¼ teaspoon salt

  • 1 cup unsalted butter, cold

  • 2 tbsp crepe fraiche or sour cream

  • 2 eggs yolks

  • ½ tsp vanilla extract

  • ¼ cup sugar

  • jam (preferably red)

Directions

  • In a food processor, whisk together the flour and salt. Cut the butter into the flour until the mixture resembles fine crumbs. Mix in the sour cream, egg yolks, vanilla, and sugar until dough forms.
  • Turn the dough out onto a lightly floured surface or piece of parchment and knead lightly to bring it together. Roll out between sheets of waxed paper and chill.
  • Remove wax paper from chilled dough and cut with punch out cookie cutters. Fill indentations lightly with jam.
  • Preheat the oven to 350° and bake each tray for 12-13 minutes.

Chocolate Hazelnut Slices

Chocolate Hazelnut Slices
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Chocolate Hazelnut Slices

Recipe by La Bellitude
Servings

48

servings

Delicious! I prefer these without the chocolate drizzle. The naked cookies are wonderful as is.

Ingredients

  • 1 cup butter, softened

  • 1/2 cup sugar

  • 1/4 tsp salt

  • 1 egg

  • 3 T unsweetened cocoa powder

  • 1-3/4 cups flour

  • 3/4 cup chopped toasted hazelnuts

  • 6 oz dark chocolate, chopped

  • 1/2 tsp shortening

Directions

  • In a large bowl, beat butter on medium -high for 30 seconds. Add sugar and salt and beat until combined, scraping side of bowl occasionally. Beat in egg and cocoa until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour and the hazelnuts.
  • Divide dough in half and shape each portion into a 11″ log and wrap in plastic wrap. Chill for 1-2 hours or until firm enough to slice.
  • Preheat the over to 375. Cut logs into 1/4″ slices. Place slices 1″ apart on an ungreased cookie sheet. Bake for 7-9 minutes or just until tops are firm to the touch. Cool on wire rack.
  • In a small saucepan or in microwave, combine the chocolate and shortening until melted. Drizzle melted chocolate over cookies and let cool.

Pecan Sandies

Pecan Sandies
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Pecan Sandies

Recipe by La Bellitude
Servings

48

servings

Ingredients

  • 2 sticks unsalted butter, at room temperature

  • 1/3 cup sugar, plus more for sprinkling

  • 1/2 teaspoon salt

  • 1 teaspoon pure vanilla extract

  • 2 cups all-purpose flour

  • 1 cup pecans, coarsely chopped

Directions

  • In a medium bowl, using an electric mixer, beat the butter with the 1/3 cup of sugar and the salt at medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the flour at low speed, scraping the side and bottom of the bowl, until the dough just comes together. Add the pecans and beat just until they are incorporated and lightly broken up. Divide the dough in half and form it into two 2-inch-thick logs. Wrap tightly in plastic and refrigerate overnight.
  • Preheat the oven to 350°. Line 3 baking sheets with parchment paper. Working with 1 log at a time and keeping the other one chilled, cut the dough into scant 1/4-inch-thick slices, arrange them on the baking sheets and sprinkle them with sugar. Repeat with the second log of dough.
  • Bake for 15 to 20 minutes, until the cookies are lightly golden around the edges and on the bottom, shifting the baking sheets halfway through. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a rack to cool completely.

Snicks

Snicks
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Snicks

Recipe by La Bellitude
Servings

40

servings

A heartier version of the Snickerdoodle that is one of my favorites. I bake enough at Christmas to have some left in the freezer to pull out one by one to have with coffee or tea at least until the end of winter. In the photo, it is the upper left of the upper left.

Ingredients

  • 1 cup butter, softened

  • 1 ½ cups turbinado or brown sugar

  • 2 eggs

  • 1 tsp vanilla

  • ½ cup wheat germ

  • 2 ½ cups whole wheat flour

  • 2 tsps baking powder

  • ½ tsp salt

  • ½ cup turbinado or white sugar

  • 2 tsps cinnamon

Directions

  • Cream butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Blend in the vanilla and wheat germ. Mix flour, baking powder, and salt and stir into creamed mixture.
  • Combine the cinnamon and sugar in a small bowl. Using scoop, take ¼ cup of dough and roll into balls. Roll in the cinnamon-sugar mixture and place 2″ apart on an ungreased baking sheet. Bake 8-10 minutes at 400 ° degrees. Cool on a wire rack.

Pinwheels

Pinwheels
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Pinwheels

Recipe by La Bellitude
Servings

36

servings

Easy to make family favorite that I’ve been baking for decades.

Ingredients

  • 1¾ cups flour

  • ½ tsp baking powder

  • ¼ tsp salt

  • ½ cup butter, room temp

  • ½ tsp vanilla

  • ¾ cup sugar

  • 1 egg

  • 1 ounce dark chocolate, melted

Directions

  • Mix together dry ingredients and set aside. In large bowl, cream butter. Beat in vanilla and sugar, then beat in egg. At low speed, mix in flour mixture just until well blended. Divide the dough in half. Stir melted chocolate into half the dough.
  • Between two sheets of waxed paper, roll out each dough to a rectangle. Roll dough lightly to remove wrinkles. Slide onto cookie sheets and chill about 15 minutes. Peel off the top sheets of waxed paper and carefully invert the white dough over the chocolate dough, lining up the edges. Remove the top sheet of waxed paper again. Starting at one long side and using the bottom sheet of paper to help, roll tightly and evenly as for a jelly roll. Wrap the roll in waxed paper and chill until very firm. May be frozen and sliced when frozen.
  • Slice 1/4″ thick and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes or until edges just begin to brown. Cool on wire rack.

French Brunch Cookies

French Brunch Cookies
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French Brunch Cookies

Recipe by La Bellitude
Servings

24

servings

These delicious and oh-so-easy to bake cookies are as close as you can get to a croissant feel without the laborious task of layered dough. But you don’t need to tell people that if you don’t want to.

Ingredients

  • 6 dark chocolate bars (1.55 oz each)

  • 1 ½ cups flour

  • ¾ tsp salt

  • ½ tsp baking powder

  • 1 tbsp sugar

  • ½ cup unsalted butter, room temp

  • 6 oz ounces cream cheese, room temp

  • ½ teaspoon vanilla

  • 1 large egg, separated

  • decorating sugar or chocolate drizzle for tops

Directions

  • Preheat oven to 350°. Line baking sheets with Silpats or parchment paper.
  • Break each chocolate bar crosswise along the 3 seams. You will have 24 chocolate pieces in all.
  • Whisk together the flour, salt, baking powder, and sugar.
  • With a stand mixer, combine the butter and cream cheese. Beat on medium until blended. Add the vanilla and egg yolk. Blend until smooth. Add half the flour mixture and beat on low until incorporated. Add the remaining flour and mix just until the dough starts to come together.
  • Transfer the dough to a lightly floured work surface and roll the dough into a rectangle approximately 20″ x 8″. Cut the dough into 4″ x 2″ rectangles.
  • Place chocolate pieces crosswise across the rectangles so the chocolate sticks out over the ends. Fold the dough around the chocolates and place the cookies seam side down on the prepared pan. They don’t expand much so 1″ to 1-1/2″ apart is fine.
  • Brush the cookies all over with the lightly beaten egg white. Sprinkle with coarse sugar if using and bake until just barely light golden brown, about 18 – 22 minutes.
  • Cool the cookies on the pan and then transfer to rack to cool completely. Drizzle with melted chocolate if using.

Salted Chocolate Chip Shorties

Salted Chocolate Chip Shorties
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Salted Chocolate Chip Shorties

Recipe by La Bellitude
Servings

36

servings

A whole new take on chocolate chip cookies. I can’t bake them for Tom because I can’t stop eating them myself. These cookies were on the menu for my first week of Bake My Day goodies.

Ingredients

  • 2¼ sticks unsalted butter cold, cut into ½-inch pieces

  • ½ cup granulated sugar

  • ¼ cup light brown sugar

  • 1 teaspoon vanilla

  • 2 ½ cups all-purpose flour

  • ¾ tsp kosher salt

  • 6 ounces mini semi-sweet or bittersweet dark chocolate chips

  • 1 large egg, beaten

  • Demerara sugar, for rolling

  • Flaky sea salt

Directions

  • Line two rimmed baking sheets with parchment paper. Beat the butter, both sugars, and vanilla on medium-high till it’s very light and fluffy (3 to 5 minutes). Scrape down the sides of the bowl and slowly add the flour/salt mix, then the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated.
  • Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form a 6-inch log, 2 to 2¼-inches in diameter. Chill until totally firm, about 2 hours.
  • Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar.
  • Using a serrated knife, carefully slice each log into ½-inch-thick rounds. Place them on the prepared baking sheets about 1 inch apart. Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes.

Cocoa-Banana Cookies

Cocoa-Banana Cookies
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Cocoa-Banana Cookies

Recipe by La Bellitude
Servings

36

servings

This version of chocolate chip cookies is best if frozen and then eaten straight from the freezer. The banana flavor comes through better this way. And it’s nice to have a delicious treat ready to eat when you need it!

Ingredients

  • 1½ cups flour

  • ¾ cup whole wheat flour

  • ½ cup dark cocoa powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 2 sticks butter, softened

  • 1½ cup turbinado sugar

  • 1 tsp vanilla

  • 2 eggs

  • 2 cup bananas, ripe, mashed

  • 1½ cup chocolate chips

Directions

  • Cream butter and sugar. Beat in eggs and vanilla. Add mashed banana to the mixture. Mix dry ingredients and add slowly to the creamed mixture. Stir in chocolate chips. Bake by spoonfuls on ungreased baking sheet in 350° oven for 12 minutes.

raspberry meringues

Sour Cream Cookies

Sour Cream Cookies
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Sour Cream Cookies

Recipe by La Bellitude
Servings

24

servings

A breeze to make and not too sweet. Decorate them with the raspberry meringue and fresh fruit, and they taste, look, and feel decadent. (Recipe created by La Bellitude for TABLE Magazine. Photography by Brooke Lark.)

Ingredients

  • 2¼ cups flour

  • ¼ teaspoon salt

  • 1 cup unsalted butter, cold

  • 2 tbsp sour cream

  • 2 eggs yolks

  • ½ tsp vanilla extract

  • ¼ cup sugar

Directions

  • In a food processor, whisk together the flour and salt. Cut the butter into the flour until the mixture resembles fine crumbs. Mix in the sour cream, egg yolks, vanilla, and sugar until dough forms.
  • Turn the dough out onto a lightly floured surface or piece of parchment and knead lightly to bring it together. Roll out between sheets of waxed paper and chill.
  • Remove wax paper from chilled dough. Cut the dough into desired shapes and place on parchment or Silpat lined baking sheets. Bake in preheated 350°F oven for 10 to 12 minutes or just until lightly browned. Remove from the oven and cool on a rack; sprinkle with powdered sugar or decorate with little raspberry meringues or whipped cream and fresh fruits before serving.