By: Shaunna Prentis
Favourite Cookie Recipes for Sharing
Christmas is here and so is the time for baking. Well at least in my household it is. Here are two of my favorite cookie recipes that I thought I would share. Both are great for cookie swaps and giving as gifts for the holidays.
Cookie Recipe #1
This is a very simple recipe for delicious cookies. We made these the other night and made a night out of decorating them.
Sugar & Spice Cookies
1/2 cup butter softened
1 cup packed brown sugar
1/2 tsp Vanilla
1 – 3/4 cups all – purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
pinch of ground cloves
In a bowl beat together butter and sugar until smooth; beat in egg and vanilla.
Stir together flour, cinnamon, nutmeg and cloves; gradually stir into batter until blended.
Gather dough into a ball; wrap and refrigerate for a minimum of one hour or up to 3 days.
On a lightly floured surface roll out dough to 1/8 inch thickness. Cut into 2 inch round cookies or desired shapes.
Transfer to a lightly greased baking sheet.
Bake in a 350 oven for 8-10 mins or until edges just begin to brown. Remove to racks immediately and let cool. Can be stored in airtight container for up to two weeks. And as you can see they look lovely decorated!
Cookie Recipe #2
This next recipe is always a hit. They have to be my all time favourite cookies and I make them every year to give away. Crisp on the outside and soft on the inside. these cookies are amazing.
Brownie Crackle Top Cookies
1-1/2 cups unbleached all-purpose flour
1-1/2 cups sugar
1-1/2 tsp baking powder
3/4 tsp salt
6 Tbsp unsalted butter, melted and cooled to room temperature
3/4 cup cocoa powder
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup semisweet chocolate chips
3/4 cup confectioners’ sugar, for coating cookies
In a large bowl, combine flour, sugar, baking powder, and salt until evenly mixed. Set aside.
Scrape the melted butter into a smaller bowl with a spatula and add the cocoa powder. Stir until combined and no lumps remain. Mix vanilla extract with eggs, then whisk into cocoa butter mixture.
Add wet mixture to dry flour mixture and mix thoroughly. It will eventually reach the consistency of stiff brownie batter. Fold in chocolate chips. Refrigerate dough for 15 minutes.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. (If you do not line the baking sheets, be sure to lightly grease them.)
Pour confectioners’ powdered sugar into a small bowl. Scoop dough by teaspoons, roll into balls, and drop into powdered sugar, rolling around to cover completely. Place on prepared baking sheets 1-1/2 inches apart.
Bake cookies for 12 to 15 minutes. The longer you cook them, the more crispy they will become. Let cool 10 minutes on the cookie sheets before removing to racks to cool completely. Store in a covered container.
Both of these recipes were taken from The Mis-Adventures of Mommyhood.
Shaunna Prentis is a lover of good food , good wine and great company. This busy mother of two owns and operates Modern Mama North Burnaby and also blogs at The Mis-Adventures Of Mommyhood.