The day I made these cookies was also the day I realized it was time to start enforcing a little privacy from my 4 year old.  Remember the days of taking an uninterrupted shower for longer than five minutes?  I found myself locking the door after my daughter became curious with questions.  Now I’ve become a skilled ninja going from the bathroom to the bedroom after a shower…unlocking and slowly opening the bathroom door, peeking around the corner, tiptoeing across the hall, then diving on the bed while humming the Mission Impossible tune.


My husband used to buy these cookies by the dozen from the store, and it was always one of those circumstances when I became immediately excited…then frustrated because I knew I’d end up eating half a dozen of them…immediately.  Who could resist the soft, buttery goodness of those cookies topped with the perfect balance of cinnamon and sugar?  I sure couldn’t, and I’m starting to think it may be a super power to avoid these if at all possible.


These days, it’s me providing our home with these cookies…and my husband is now the one who is grumbling about how much he loves the cookies while he shoves three in his mouth.  Oh, how the tables have turned.

Snickerdoodles (recipe modified from

2 sticks butter, softened

1/2 cup shortening

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

2 3/4 cups all purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3 tablespoons sugar

2 teaspoons cinnamon

Preheat oven to 400 degrees.  In a medium mixing bowl, beat butter, shortening, and sugar at medium speed until creamy using electric mixer.  Add eggs and vanilla, continue beating until blended.  In a smaller mixing bowl, combine flour, cream of tartar, baking soda, salt, and 1 teaspoon cinnamon.  Gradually add flour mixture to the butter mixture while continuing to mix at medium speed.  Set cookie dough in refrigerator for 15 minutes.  In a small dish, stir together 3 tablespoons sugar and 2 teaspoons cinnamon.  Using a cookie scoop to measure out dough, roll dough in cinnamon sugar mixture, then place on baking stone or cookie sheet.  Bake for 8-10 minutes, until a light golden color.  Remove from oven, leave cookies on stone or sheet for another 2 minutes.  Transfer to a cooling rack lined with paper towels (this keeps the cookies from developing indentions from the cooling rack) to cool using a cookie spatula.  Store in airtight container.

Lemon Poppyseed Cookies

In all honesty, I’m a little picky when it comes to citrus flavors.  I like lemons, but there are certain lemon desserts and other dishes that I keep at arm’s length… but lemon poppyseed is a combination that I usually give a bear hug.  I catch myself lingering in the bakery at the store when I spot the muffins to see if they have any of these flavor.  Sometimes they do, but most of the time they don’t have the large ones that I’m looking for.  In fact, last time I pooched my lower lip out when I saw there weren’t any and moved on…only to buy ingredients to make my own.

lemon poppyseed

My husband recently told me that he likes flatter cookies that are still soft.  I told him that he’s nuts, because I’m a huge fan of fluffy cookies myself…but after a few batches of making different types of cookies and making them slightly thinner, I can certainly see the appeal (although I still love fluffy cookies).  I did make a boo boo the first time around with these, though.  I got the brilliant idea of dipping the cookie dough in freshly squeezed lemon juice before the sugar, then placing on the baking pan.  Well, the extra juice from the lemon on top of the cookie dough really changed the consistency of the cookies.  They were almost paper thin, and spread out all over the place.  Lesson learned!  The last dozen of the batch, I just rolled them in sugar before baking…and the consistency was just right.  While explaining these to my husband through text message, the best way I could think of to explain to him was that these were like lemon sugar cookies…with a bunch of little black dots.

Lemon Poppyseed Cookies Recipe:

2 sticks unsalted butter, softened

2 cups granulated sugar

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

grated lemon peel (from 2 lemons)

2 tablespoons poppy seeds

2 teaspoons vanilla

2 eggs

extra sugar

Preheat oven to 350 degrees.  Cream butter and sugar together until fluffy, using electric mixer.  Add eggs, grated lemon peel and vanilla, continue beating.  In another small bowl, combine flour, baking soda, salt and poppyseeds.  Gradually add to creamed mixture, beating until combined.  Using a cookie scoop to measure out dough, roll in extra sugar.  Place on baking sheet, and baking for 10-12 minutes, or until tops are a very light golden color.  Remove from oven, transfer cookies to cooling rack to cool completely.  Store in airtight container.


White Chocolate Almond Cookies

When it comes to cookies that have nuts in them, personally I’m a big fan.  Not everyone is a big fan of nuts in their cookies and desserts, but one thing I have noticed is that it’s been almost impossible to find someone that does NOT like almond extract flavoring…even the people who don’t like almonds or nuts in general.

white chocolate almond

I’ve made white chocolate macademia nut cookies, and those were fantastic…but in all honesty, these just might be my new favorite cookie.  In fact, I believe three batches of these cookies were made in less than two weeks, and each time I was fussed at and complimented at the same time.  Fussed at mainly because people couldn’t stop eating them and called me a bad influence.  Guilty as charged, because honestly I can’t stop eating these little guys when they’re in my house, too…

White Chocolate Almond Cookies Recipe:

3 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white sugar

1 cup light brown sugar

2 sticks unsalted butter, softened

2 eggs

1 teaspoon almond extract

1 teaspoon vanilla extract

1 bag white chocolate chips

1 cup almonds (toasted and roughly chopped)

Preheat oven to 350 degrees.  Cream the butter, white and brown sugar together using electric mixer.  Add eggs, almond extract and vanilla, beat until combined.  Add flour, salt and baking soda, mixing well.  Stir in white chocolate chips and almonds.  Using a cookie scoop, scoop out dough and distribute on baking sheet and bake for approximately 12 minutes, until tops of cookies are a very light brown.  Cool completely on cooling racks, store in airtight container.

**If you’re toasting your own almonds, it’s very simple…  Just lay them out on a baking sheet and bake for 5-6 minutes at 350 degrees, let cool before chopping into chunks.


Cinnamon Graham Cracker Cookies

When I was working on the idea for the s’mores cookies I made a while back, the thought of making a graham cracker cookie sounded delicious.  And, since the regular graham cracker cookie recipe turned out to be so yummy, the thought of taking a cinnamon route with these cookies sounded even better…so off I went.

cinnamon graham cracker cookies

My dad is a huge fan of cinnamon graham crackers smothered with peanut butter, so I may just have to do that with these.  Oh, but add some chocolate on top of that.  Ohh yeah…that’ll do it.

Cinnamon Graham Cracker Cookies Recipe:

1 1/2 cups all purpose flour

1 cup graham cracker crumbs

1 teaspoon baking soda

1/2 teaspoon salt

1 small box instant vanilla pudding mix

2 teaspoons cinnamon

1 cup light brown sugar

2 sticks unsalted butter, softened

2 eggs

2 teaspoons vanilla

Preheat oven to 350 degrees.  Cream butter and sugar in medium mixing bowl beating with electric mixer at medium speed until well blended.  Add eggs, vanilla, and pudding mix, continue beating until combined.  In small bowl, combine remaining dry ingredients.  Pour half of dry mixture in with wet mixture, continue beating, then add remaining dry ingredients.  Use a mini cookie scoop to make the cookies small enough to be about the same size as the marshmallows.  Bake for 11-14 minutes, until a light golden brown on top.

Palmiers (French Pastry Cookies)

If you’re like me, you read the title of this recipe and said, “What?”  Palmiers (pronounced pall-me-yays) are French pastry cookies.  I had never seen them or even heard of them before our first baking class in culinary school, and had the chance to make these in class one night.  After class was over and we were all cleaning up, I finished my cleaning duty, went back into the classroom to get my container to fill up with the cookies, and walked back into the kitchen…only to find that they had literally been wiped out.  Completely.  So, I decided to make them again the following weekend at my parents’ house.  And honestly, it was a good thing that I got some pictures of them when I did, because they were wiped out a second time.


One batch was brushed with a honey glaze, while the other batch was drizzled with a vanilla glaze.  Both were amazing, but in all honesty, these little guys remind me of cinnamon rolls.  The first two times I made these, the puff pastry was from scratch, but I also wanted to use the frozen puff pastry dough you can buy at the grocery store to see how that turned out.  It was definitely a shortcut version and it was much easier and quicker, but like most things that are made from scratch, they were a little bit better…but I’ll be honest, it was a lot more convenient with just whipping the frozen puff pastry dough out on the counter to thaw out before diving in to the process.


First, roll out your puff pastry dough.  If you’re using frozen puff pastry dough, let thaw at room temperature until soft and ready to work with.


Sprinkle the puff pastry with the brown sugar/cinnamon mixture, then roll the mixture into the dough with a rolling pin (this helps to keep it from falling out as much).  For one sheet of pastry dough, mix 1/4 cup packed light brown sugar with 1 teaspoon cinnamon.  Double the amount for using two sheets of dough.


Fold in two sides.


Fold in one more time on each side.


Fold over, and roll with a rolling pin to secure the dough together.  Chill in fridge for about an hour for dough to set.


Cut into approximately 1/2-3/4 inch thick pieces.


Lay flat on baking sheet (I normally use a baking stone), then bake at 400 degrees for 8-12 minutes, or until a light golden color.


Cool completely on cooling racks.


Once finished, brush with honey glaze or drizzle with vanilla glaze.

For the Honey Glaze:

1/4 cup honey

2 tablespoons butter, melted

Mix two ingredients together, brush on tops of cookies.

For the Vanilla Glaze:

1/2 cup powdered sugar

1/2 teaspoon vanilla

1-2 tablespoons milk, until desired consistency

Mix all ingredients together until desired consistency, slightly runny.  Spoon into cake decorating bag (or ziplock bag), snip the tip off the bag, drizzle over cookies.

Puff Pastry Dough From Scratch:

1 lb. all purpose flour

1 lb. unsalted butter, cut into cubes and cold

6 oz. cold water

1/4 oz. salt

Cut butter into flour and salt using hands, or in a standing mixer.  Once mixture resembles cornmeal, add cold water and continue to knead until dough is formed.  Wrap in plastic wrap, set in fridge for at least 30 minutes.  When rolling out, flour your work surface and add flour to your rolling pin.  Roll out into a rectangle that is at least 7 inches wide and no more than 1/4 inch thick.  Trim edges if necessary for clean lines.


Red Velvet Cookies

When it comes to cookies, I’m always looking for something new and delicious.  The last cookie recipe that I threw together was the Oreo Chunk Cookies, soft sugar cookies packed with Oreo chunks and topped with Oreo crumbs.  Those were a big hit.

red velvet

Soon after the last cookies, I came across a recipe for red velvet cookies, and my jaw dropped.  Since so many people I know absolutely love red velvet, the ability to resist making these cookies was thrown out the window.  Sour cream in the cookies?  Yes!  It keeps them incredibly moist.  Personally, I’m not a fan of the flat, crispy cookies (unless they’re shortbread), so my cookies tend to be thick and fluffy.  These were fabulous.  Oh, and if you look at the recipe and say, “There can’t really be that much food coloring,” but it is.  In cakes and cupcakes, I can usually decrease the amount of food coloring since the other ingredients don’t add a whole lot of color, but the melted chocolate is a big portion of the original color of these cookies.  These cookies are a little rich, but absolutely delicious.

Red Velvet Cookies:

2 ounces unsweetened chocolate, chopped

1 stick butter, softened

2/3 cup packed light brown sugar

1/3 cup white sugar

1 egg

1 tablespoon red food coloring

1 teaspoon vanilla extract

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1 bag white chocolate chips

Preheat oven to 375 degrees.  In a microwave, melt unsweetened chocolate, stir until smooth, and cool.  In a large bowl, cream butter and sugars until light and fluffy.  Beat in the egg, food coloring and vanilla.  Add cooled chocolate, beat until blended.  In another bowl, mix the flour, baking soda and salt, add to creamed mixture alternately with sour cream, beating well after each addition.  Stir in white chocolate chips.  Using cookie scoop, drop two inches apart on parchment paper lined baking sheets or baking stone.  Bake for 9-10 minutes, or until set.  Remove to wire racks to cool completely.

Oreo Chunk Cookies

Last week, I saw some Oreos in my cabinet while searching through my ingredients to see what else to make.  And since Oreos are so popular, why not throw chunks of them into a cookie just like we do with chocolate chips and nuts?  So, I got started.

oreo chunk

These are a lot like soft chocolate chip cookies, but with a couple of minor changes to incorporate a slight cheesecake flavor from the instant pudding mix, and of course the chunks of Oreos throughout the cookies…and of course, the crumbles on top.  After these came out of the oven and they cooled for a few minutes, I couldn’t resist…and ate one.  Then another.  And another.  As the day went on and I counted up six cookies that made their way into my belly, that was it.  The next morning, I asked my husband if he could take them into work with him.  He agreed, and I said, “Good!  Because I ate six of those suckers yesterday, so they gotta get out of this house before I eat any more.”  His coworkers were happy to help out.

Oreo Chunk Cookies Recipe:

2 1/2 cups all purpose flour

1/2 cup Oreo cookie crumbs

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white sugar

1 cup light brown sugar

2 sticks unsalted butter, softened

2 eggs

2 teaspoons vanilla

2 cups Oreos, broken into chunks

extra Oreos for crumb topping (optional)

Preheat oven to 350 degrees.  Cream the butter, white and brown sugar together using electric mixer.  Add eggs and vanilla, beat until combined.  Add flour, cookie crumbs, salt and baking soda, mixing well.  Stir in Oreo chunks, and crush remaining cookies into fine crumbs.  Using a cookie scoop, scoop out dough and roll tops in Oreo crumbs.  Distribute on baking sheet and bake for approximately 12 minutes, until tops of cookies are a very light brown.

*When making Oreo cookie crumbs, I break up Oreos and put them in a food processor or food chopper to get the fine consistency to use in the cookies.  If you don’t have either of these, break up some Oreos, put them in a Ziploc freezer bag, and beat the mess out of them until they turn into crumbs.  Great way to relieve stress, while making cookie crumbs.