Soft Frosted Pumpkin Spice Cookies

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Soft Frosted Pumpkin Spice Cookies
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract

Frosting:
1/2 cup butter, softened
1/2 cup cream cheese, softened
2-3 cups powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Preheat oven to 350 degrees. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

In a large bowl, or a bowl of a stand mixer, cream together butter and sugar. Add pumpkin, egg, and vanilla. Mix until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15-20 minutes. Cool completely before frosting.

To make frosting, cream together butter and cream cheese. Slowly add powdered sugar, vanilla, and cinnamon and beat until thick and creamy. Spread on cooled cookies.

Makes 3 dozen cookies

Recipe adapted from: The Baker Chick

Past Recipes:
One year ago: Peanut Butter Truffles
Two years ago: Cream Cheese Chicken and Vegetable Soup
Three years ago: Chocolate Toffee Pie

S'more Pudding Cookies

Printable Recipe

S'more Pudding Cookies
3/4 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 (3.4 oz) box instant vanilla pudding (dry)
2 eggs
1 tsp vanilla
3 sheets graham crackers (finely crushed)
1 tsp baking soda
2 cups flour
2/3 cup mini marshmallows
1 cup chocolate chips (semi-sweet or milk)

Cream together butter and sugars. Add the pudding mix and beat until well incorporated. Add the eggs and vanilla and beat until well blended.

In a small bowl, stir together graham crackers crumbs, baking soda, and flour. Add the dry ingredients to the wet ingredients and beat until well mixed.

Stir in the chocolate chips and mini marshmallows until evenly mixed in.

Drop a tablespoonful amount of dough onto a baking sheet. Bake at 350 for 8-10 minutes. Do not overbake.

Recipe adapted from Chef In Training.

Past Recipes:
One year ago: Slow Cooker Cream Cheese Chili
Two years ago: Tomatillo Chicken Soup
Three years ago: Nachos

Nutter Butter Ghosts

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe.

Nutter Butter Ghosts

Vanilla Oatmeal No Bake Cookies

It's been so hot lately that I don't want to bake or turn my oven on ever! So when I'm craving cookies, this recipe is great. It's pretty simple to make and it doesn't require any baking. These cookies were so yummy!

Printable Recipe

Vanilla Oatmeal No Bake Cookies
2 cups sugar
3/4 cup butter
2/3 cup milk
1 box (3.4 oz) instant vanilla pudding mix
3 1/2 cups quick cooking oats
1/2 tsp vanilla extract

In a large pan, mix together sugar, butter, and milk. Bring to a boil and boil for 2 minutes. Remove from heat. Add pudding, oats, and vanilla and mix well. Let stand for 5 minutes. Drop by Tablespoon onto wax paper. Cool completely and store in an airtight container.

Adapted from Aunt Peg's Recipe Box

Past Recipes:
One year ago: Oreo Ice Cream Pie
Two years ago: Chicken Poppy Seed Salad

Grasshopper Mint Cookies

When I used to work in Bountiful before I had kids, I would eat lunch at Cutler's all the time. They have a brownie mint cookie that is to die for. I always crave this cookie. I've been looking for a recipe to duplicate this cookie. When I found this recipe I knew it looked similar but I had to try it to see if it really was. I altered the recipe by making chocolate buttercream frosting instead of a chocolate glaze. I wanted it to be as close to the Culter's cookie as possible. It wasn't exactly the same but it was pretty dang close. Now when I get a craving for a Culter's cookie I can whip these up and definitely be satisfied.

Printable Recipe

Grasshopper Mint Cookies


Cookie:
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs

Peppermint Frosting:
1/2 cup butter, softened
2 cups powdered sugar
2 Tbsp milk
1 1/2 tsp peppermint extract
green food coloring

Chocolate Frosting:
1/4 cup butter, softened
2 Tbsp cocoa powder
2 cups powdered sugar
3 Tbsp milk
1/2 tsp vanilla

Mix cake mix, oil, and eggs together. (Do not follow the recipe on the back of the box) Drop spoonfuls of dough onto a cookie sheet. Bake at 350 for 6-9 minutes. Cool completely.

To make peppermint frosting, beat butter until smooth. Mix in powdered sugar. Add milk, peppermint extract, and green food coloring. Mix well. Spread on top of each cooled cookie.

To make chocolate frosting, beat butter and cocoa powder until smooth. Mix in powdered sugar. Add milk and vanilla and mix well. Spread on top of peppermint frosting on each cookie.

Makes about 2 dozen

Recipe adapted from Six Sisters' Stuff

Past recipes:
One year ago: Shrimp Tacos
Two years ago: Chicken Tetrazzini

Frosted Cream Cheese Sugar Cookie Bars

I LOVE sugar cookies but I don't love the time it takes to roll out the dough and cut out the cookies. That's what's so great about these bars. You get the same great taste of sugar cookies without all the work. These sugar cookie bars were so good that I've already made them twice in the last two weeks. If my kids don't object, I might have to replace my Valentine's sugar cookie tradition with these bars.

Printable Recipe

Frosted Cream Cheese Sugar Cookie Bars
1 1/2 cups sugar
1 cup butter, softened
8 oz cream cheese, softened
1 egg
1/2 tsp almond extract
1 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
2 1/2 cups all purpose flour

Frosting:
1/2 cup butter, softened
4 oz cream cheese, softened
3 1/2 cups powdered sugar
3-5 Tbsp milk
1 tsp vanilla
1/2 tsp almond extract
food coloring

Preheat oven to 350. In a large mixing bowl or stand mixer, beat the butter, cream cheese, sugar, and egg until frothy, about 4-5 minutes. Add vanilla and almond extract and beat for 1 minute more.

In a small bowl, combine flour, baking soda, and baking powder. Mix well. Add flour mixture to butter mixture and beat for about 2 minutes. Pour the dough into a greased cookie sheet. Spread evenly. Bake for 20-25 minutes or until lightly browned on the edges. Cool completely before frosting.

To make frosting, combine butter and cream cheese in a mixing bowl or stand mixer. Beat for 2 minutes. Add powdered sugar, milk, vanilla, almond extract, and food coloring. Mix for 1-2 minutes or until smooth. Frost cookies. Cut into bars and enjoy!

Recipe adapted from Amanda's Cookin'

Past recipes:
One year ago:  Chicken Taquitos
Two years ago:  Swiss Mushroom Chicken

Peanut Butter Oatmeal Sandwich Cookies

I'm really not a huge fan of peanut butter but my husband loves it. So I'll occasionally make a peanut butter dessert for him. But I have to admit that these are now my new favorite cookies. They kind of remind me of Nutter Butters, which I love, but they were a lot softer. The only complaint I have about these cookies is there wasn't quite enough. I wanted more! These cookies went really fast with my husband and 4 kids eating them. Next time I'll double the recipe.

Printable Recipe

Peanut Butter Oatmeal Sandwich Cookies


3/4 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 stick unsalted butter at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 tsp vanilla
1 cup quick oats

filling:
3 Tbsp butter at room temperature
1/2 cup creamy peanut butter
1 cup powdered sugar
3 Tbsp heavy cream

Preheat oven to 350 and line a cookie sheet with parchment paper. Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside. Place butter, peanut butter, and sugars in a large mixing bowl. Using the paddle attachment, cream together at medium-high speed until light and fluffy, about 2-3 minutes. Blend in egg and vanilla. Add dry ingredients and mix on low until just incorporated. Stir in oats until evenly blended.

Use a small cookie dough scoop and portion out the dough (about 2 tsps). Roll into balls and place on baking sheet. Bake for 10 minutes, rotating cookie sheet halfway through. Let cool for 5 minutes then move to wire rack to cool completely.

To make filling combine butter, peanut butter, and powdered sugar. Cream together until combined. Add heavy cream and mix until smooth and fluffy. After the cookies have cooled, pair them up by size. Spread frosting onto cookies, top with remaining cookie, and press down so the filling reaches the edge. (This filling makes exactly enough to fill the cookies so if you want more filling increase recipe by 50%)

Makes about 18 sandwich cookies

Recipe adapted from Annie's Eats

Andes Mint Cookies

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Andes Mint Cookies

Snickerdoodles

All I have to say is Yum!!! These cookies are so good.   

Printable Recipe

Snickerdoodles
1 cup butter, softened
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt

Mix together in small bowl:
2 Tbsp sugar
2 Tbsp cinnamon

Preheat oven to 400. Cream together butter, sugar, and eggs. Blend in dry ingredients. Shape dough into 1 inch balls. Roll in cinnamon sugar mixture. Place on ungreased baking sheet. Bake for 8-10 minutes. Makes about 3-4 dozen cookies depending on the size of the cookies.

Rolo Cookies

I think chocolate and caramel is the best flavor combination. I love Rolos so I knew I would love these cookies. I got this recipe from Beckey's Recipe Box.


Printable Recipe


Rolo Cookies
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
3/4 cup cocoa
2 1/2 cups flour
Rolos candy, unwrapped
additional sugar to roll the cookies in


Cream together butter, sugars, and eggs. Add baking soda, vanilla, cocoa, and flour. Mix well. Wrap dough around Rolos. Roll in sugar and place on ungreased baking sheet. Bake at 350 for 8-9 minutes. 

Sugar Cookies

This is the best recipe for sugar cookies. They are so soft. I make these cookies every year with my kids for Valentine's Day.

Printable Recipe

Sugar Cookies
1 cup butter, softened

2 cups sugar

2 eggs

1 cup sour cream

1 tsp. vanilla

4 1/2 cups flour

1/2 tsp. baking soda

4 tsp. baking powder

1 tsp. salt

In a large mixing bowl, mix butter, sugar, eggs, sour cream, and vanilla. Beat well until all blended. In a separate bowl, mix flour, soda, baking powder, and salt. Slowly add dry ingredients to wet ingredients. Beat all together. Dough will be really sticky. Pour some flour on counter or table. Take a ball of dough and roll to 1/2 inch thick. (You need to use a lot of flour because the dough is very sticky) Cut out cookies. Bake at 350 for 8-10 minutes. Frost with cream cheese frosting or Just Like Lofthouse frosting.

Thick and Chewy Chocolate Chip Bars

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Thick and Chewy Chocolate Chip Bars

Peanut Butter Oatmeal Chocolate Chip Cookies

1/2 cup softened butter

3/4 cup peanut butter

1 cup granulated sugar

1/2 cup packed brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

2 eggs

1 tsp. vanilla

1 1/4 cup flour

2 cups rolled oats

1 cup chocolate chips

In a large bowl, beat butter, peanut butter, and sugars. Add baking powder, soda, eggs, and vanilla; mix well. Beat in flour, then add oats and chocolate chips. Drop onto ungreased cookie sheet. Bake at 375 for about 10 minutes.