The best sugar cookie has understated flavor and delicate texture. It should also take you straight back to your childhood, and this Gourmet classic hits all the right marks. It’s a roll-and-cut-out sugar cookie recipe that results in crisp, buttery cookies with the straightforward flavor of vanilla extract. Of course, these are your cookies, so…
Chocolate and peppermint, all dressed up for the season. Note: To create the candy cane pieces, I put my candy canes in a zip lock bag and pounded them with a rolling pin until they were in small shards. I used a 4-inch snowflake shaped cookie cutter. You can use the shape of your choice,…
This Chocolate Gingersnap Tart is a decadent holiday dessert that is perfect for sharing. A gingersnap crust is filled with a rich chocolate filling and baked until the chocolate sets into a thick custard. The light changes in winter, reflecting and refracting off the snow and ice, infusing the world with cool tones and sharp…
Ingredients:For the cookies:4 ounces butter, softened1/2 cup granulated sugar1 egg1/4 cup cocoa powder1 cup all-purpose flourFor the filling and the coating:1 1/2 cups powdered sugar1/2 teaspoon peppermint extract4 ounces milk chocolate2 ounces dark chocolate1 tablespoon coconut oil, or vegetable oil
Preheat oven to 350 degrees. Make the crust: Stir together cookie crumbs and melted butter. Press into bottom and up sides of a 9 1/2-inch fluted tart pan with a removable bottom. Refrigerate until chilled, about 30 minutes. Bake until firm and darkened, 10 to 12 minutes. Let cool completely on a baking sheet. Meanwhile,…
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Ingredients:For the cookies:2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature1/2 cup (100 grams) sugar1/2 teaspoon fine sea salt1 teaspoon pure vanilla extract2 1/2 cups (340 grams) all-purpose flourFor the decoration:1 egg, for glazing15 Life Savers or other hard candiesSmall seeds, such as poppy or flax (optional)Fresh herb leaves, such as tarragon, thyme,…
Ingredients:1/2 cup cookie butter2 tablespoons unsalted butter, at room temperature1/4 cup confectioners’ sugar24 chocolate wafer cookiesGold coarse sugar, for decorating
Ingredients:4 1/2 ounces chopped dark chocolate (You could use chocolate chips. You’ll still get a good cookie, just more like chocolate chip cookies with add-ins.)1 1/2 cups chopped prunes1 cup chopped walnuts2 cups brown sugar, packed1 cup unsalted butter, room temperature2 large eggs1 teaspoon vanilla1 teaspoon cardamom1 teaspoon baking soda1/2 teaspoon salt3 cups flour
Ingredients:10 Chocolate creme sandwich cookies2.5 cups AP flour1/4 cup granulated sugar1 teaspoon kosher salt1 tablespoon baking powder7 tablespoons butter of a good quality, salted and very cold1 cup heavy cream1 large egg2 teaspoons vanilla extract1 teaspoon orange zest2 tablespoons turbinado sugar
Yield: Makes one 10-inch round cake; Serves 12 to 16 Layers of crumbly cookie crust, rich chocolate cake, and creamy pudding make this deep-dish Mississippi mud pie adapted from Matt Lewis’s Baked Explorations cookbook the ultimate indulgence for chocolate lovers. Ingredients Chocolate Cookie Crust Nonstick cooking spray 1 package (14.3 ounces) chocolate sandwich cookies, such…
The secret to a great ice cream sandwich is the cookie. Or in this case, the brookie. Our brookie batter bakes into rounds that are dense and fudgy on the inside and amazingly crackly on the outside. Once they’re cool, smush slightly softened ice cream between them—in whatever flavors get your imagination churning.
Why It Works Simply drinkable matcha is perfectly suitable for ice cream and cookies.Whisking matcha with a small amount of liquid first to form a paste is the easiest way to remove most of the lumps before adding it to the custard base.Adding the matcha as late as you can will prevent it from brewing…
Kids will love their favorite combination mixed up in a glass.Read MoreAdvertisement – Continue Reading BelowYields: 2Prep Time: 5 minsTotal Time: 5 minsCal/Serv: 332IngredientsSave Recipe4 scoop vanilla ice cream4 cream-filled chocolate sandwich cookies1 c. milkDirectionsStep 1In blender, combine ice cream, cookies, and milk and blend until mixture is smooth and frothy. Pour into 2 tall glasses.Advertisement…
In need of an off-the-charts chocolate fix? Look no further folks. This cookie is as chocolaty as can be, thanks to a high ratio of chocolate (and I mean actual chocolate, not cocoa) to flour. With only enough flour to hold the baked cookie together, there’s very little to stand in the way of the…
Ingredients:1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)3/4 cup vanilla frosting (from 1-1b container frosting)1/4 cup decorator sugar crystals or clear edible glitter
Why It Works Blending butter with coconut oil creates a cookie that’s rich, chewy, and mild—the perfect canvas for crunchy Oreo cookie bits.Frozen Oreos hold up better in the oven, retaining their texture and shape.Rolling the dough smooth and flattening each portion helps the cookies spread more evenly. We’ve been featuring a lot of “iconic…
Ingredients:1/2 cup plus 3 tablespoons mochiko powder (sweet rice flour)1/4 cup sugar4 tablespoons cocoa powder, such as Ghiradelli2 pasteurized eggs6 tablespoons baker’s (superfine) sugar9 1/2 ounces mascarpone cheese1 1/4 cup manufacturing cream2 tablespoons finely crushed chocolate cream cookies (2 to 3 cookies), plus more for serving1 cup espresso coffee2 1/2 tablespoons amaretto or rum12 ladyfingers6…
Melt the chocolate in 20-second bursts in the microwave, or in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn’t touch the water. Leave to cool for 10 mins. Unwrap the cake, remove it from the tin and peel off the parchment. Drizzle over the melted chocolate,…
Ingredients:For the cookies:80 grams (3 ounces) margarine or butter, softened200 grams (7 ounces) Syr (recipe below), Polish twarôg, or quark1 vanilla bean, seeds only1 orange, zest only200 grams (7 ounces) all-purpose flour1 teaspoon baking powder50 grams (2 ounces) sugar1 egg white, lightly beaten (optional)For the Syr (curd cheese):1.7 liters (2 3/4 pints) raw (unpasteurized) milk
Ingredients:16 chocolate chip cookies8 marshmallows (vegetarian brand, if required)8 tsp chocolate hazelnut spread (we used Nutella)
Ingredients:1 1/2 cups granulated sugar5 large egg whites (see Cook’s Note)1/4 teaspoon kosher salt1/2 teaspoon ground cinnamon1/2 teaspoon vanilla extract1 cup crushed chocolate sandwich cookies, such as Oreos (about 10 cookies)
As a small child I loved lemon cookies, especially Anginetti, the Italian, rainbow sprinkle-bedecked, pillowy lemon cookies that made appearances at holiday parties with my mother’s family. And I loved the frilly edged Archway Frosty Lemon cookies that my dad’s mom used to buy. These cookies are a hybrid of a classic Italian and a…
Ingredients:For the cookies:1/2 cup (125 grams) unsalted butter, softened6 tablespoons (50 grams) confectioners’ sugar1 1/4 cups (150 grams) all-purpose flour1/2 cup (50 grams) blanched almond meal3 to 4 teaspoons powdered matcha green tea1/2 teaspoon vanilla extractFor the icing:4 tablespoons (30 grams) confectioners’ sugar2 teaspoons egg white