Crinkle ‪‎Cookies‬

Ingredients:

1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered suga

Preparation:

Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky! Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove..

Apple Cookies

Ingredients:

1/2 cup nonhydrogenated vegan butter;

1/2 cup maple syrup;

3/4 cup brown sugar, packed;

1/4 cup apple sauce;

1 1/2 cups all-purpose flour;

2 cups rolled oats (not quick oats);

1 cup apple, peeled and grated (about 1 medium apple);

1/2 tsp cinnamon;

1/4 tsp nutmeg;

1/4 tsp clove;

pinch of salt;

2 tsp baking powder;

1/4 cup soy, almond, or rice milk;

1 tsp vanilla extract.

Preparation:

Preheat oven to 375. Peel and grate apple and set aside.  In a large mixing bowl, cream together vegan butter, syrup, and sugar with mixer, then stir in applesauce. In a medium bowl, combine flour, oats, apples, cinnamon, nutmeg, clove, baking powder, and salt. Alternately, add milk and dry ingredients to butter and sugar mixture until dough is formed, mixing in a little more milk if dough is too dry. Spoon out tablespoon-sized dollops of dough onto ungreased baking sheet and bake for 12-15 minutes. Allow to cool for a minute or two, remove from baking sheet, and continue on a wire rack. Serve with a glass of almond milk or hot tea.

Pistachio Cookies

Ingredients:

1 cup all purpose flour or maida;

3/4 cup sugar;

1/3 cup butter;

3/4 tsp baking powder;

1 tbsp lemon juice;

1 tsp vanilla extract;

1/3 cup semisweet chocolate chips;

1/4 cup chopped pistachios.

Preparation:

Preheat the oven to 350 F C,

Beat butter and sugar together to a creamy texture ,i used hand blender for 2 min.Add rest of ingredients to it to make a cookie dough .Divide the dough into 15 parts n make balls and them down into a circle shape.

Spray some oil on the cookie sheet then place the cookie dough in baking sheet one inch part.Bake them for 20 min or till light golden brown .. Leave them on the tray for about 2 to 3 minutes before removing from tray.Enjoy ur cookies.

Almond Cherry Flower Cookies

Ingredients:

1 cup butter softened;

3/4 cup superfine sugar;

1 egg yolk,lightly beaten;

2 tsp vanilla extract;

2 1/2 cup all purpose flour;

1/4 cup fresh chopped cherries;

1/3 cup finely chopped almonds;

a pinch of salt.

Preparation:

Add salt to the flour n mix it nicely .

Put butter n sugar in bowl n mix well then add blend it nicely with egg yolk and vanilla extract .now add the flour one cup at time n mix well .Add the chopped cherries n almonds ,stir until throughly blended with mixture.Make the dough into two parts n shape an each part like a ball ,wrap it with a plastic wraper n refridgerate it for 45 min.

Preheat oven to 375 F,line the cookie sheets with parchment paper

Unwrap the dough and roll out between two parchment paper to about 1/8th inch/4mm .Stamp out cookies with ur choice of shape cookie cutter and put the on the prepared cookie sheets.

Bake for 10 to 15 min untill light golden brown .Let it cool for 5 min n them shift them to a cooling rack to cool completely.

Celebration Cookie Cups

Ingredients:

1 cup packed light brown sugar;

1/2 cup granulated sugar;

1 1/2 cups butter, melted and still warm;

2 large eggs, lightly beaten;

1 teaspoon vanilla extract;

Pinch salt;

2 teaspoons cornstarch;

2 1/4 cups all-purpose flour;

1/2 cup sprinkles + more for garnish;

1 cup white chocolate chips or chunks.

Preparation:

Preheat oven to 350F. Line a 12-cup mini muffin tin with cupcake papers, and set aside.

In a large mixing bowl, use a fork to mix both sugars together. Pour in melted butter and mix to thoroughly combine. Mix in eggs and vanilla, followed by salt and cornstarch. Once all of the ingredients are completely mixed, add flour, and gently incorporate. Before the flour completely disappears into the batter, gently fold the sprinkles and chocolate (fold means carefully turn over the batter until everything is evenly distributed). Make sure no flour remains visible.

Scoop about 3/4-1 Tablespoon of batter into prepared muffin tin. Top with a generous pinch of additional sprinkles. Put the muffin tin into the oven, and immediately reduce heat to 325 and bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean, with no wet batter on it.

Allow to cool about 5 minutes in the muffin tin before transferring to a wire rack to cool completely.

Thick and Chewy Chocolate Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened to room temperature;

3/4 cup packed dark brown sugar;

1/4 cup granulated sugar;

1 large egg plus 1 egg yolk;

1 teaspoon vanilla extract;

Pinch salt;

1 1/4 teaspoons baking soda;

2 teaspoons cornstarch;

2 1/2 cups all purpose flour;

2 heaping cups semi-sweet chocolate chips + more for garnish;

Course salt for sprinkling.

Preparation:

In the bowl of an electric mixer, cream together softened butter with sugars on medium high speed for 3-5 minutes until light and fluffy.

Add egg, yolk, and vanilla extract and continue to mix on medium speed for about a minute until the consistency is even throughout. Then add baking soda, mix for about 20 seconds, add salt and cornstarch, mix again for another 20 seconds, and then stop the mixer and add all of the flour at once. Slowly mix the flour in until just combined. Do not overmix. Fold in chocolate chips.

Divide the dough into heaping scoops and roll into approximately 2-3 inch balls. Flatten slightly into thick discs and sprinkle with coarse salt. Lay dough discs on a plate and refrigerate for at least 3 hours, ideally overnight. If you're really in a hurry, you can freeze them for an hour.

Preheat the oven to 350F. Spread six dough discs on a prepared (greased, or covered with parchment or asilpat) cookie sheet. Bake for 11-12 minutes, until the edges are golden. The tops will not brown very much; that's ok. Remove from the oven and immediately press 4-5 chocolate chips into the top of each cookie for garnish. Allow to cool on the cookie sheet for five minutes before transferring to a wire rack to cool completely.

Compost Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened to room temperature;

1 cup packed light brown sugar;

2 large eggs;

1 1/2 teaspoons vanilla extract;

1 1/4 teaspoons baking soda;

1/4 teaspoon salt + more for sprinkling;

2 teaspoons cornstarch;

1/2 cup oatmeal;

2 1/4 cups all purpose flour;

2 Tablespoons roasted peanuts, chopped;

1/3 cup chopped Snickers;

1/2 cup pretzels, chopped;

1/2 cup sturdy potato chips, broken up slightly;

1/2 cup M&Ms.

Preparation:

In the bowl of an electric mixer, cream together softened butter and sugar on medium high speed for 3-5 minutes until light and fluffy.

Add eggs and vanilla extract and continue to mix on medium speed for about a minute until the consistency is even throughout. Then add baking soda, mix for about 20 seconds, add salt and cornstarch, mix again for another 20 seconds, and then stop the mixer and add all of the flour at once. Slowly mix the flour in until just combined. Do not overmix. Add your mix-ins all at once and gently mix at the lowest speed for about 5 seconds until thoroughly incorporated.

Divide the dough into heaping scoops and roll into approximately 2-3 inch balls and sprinkle each dough ball with a small pinch of salt. Lay dough balls on a plate and refrigerate overnight. If you're really in a hurry, you can freeze them for 2-3 hours.

Preheat the oven to 350F. Spread six dough balls on a prepared (greased, or covered with parchment or a silpat) cookie sheet. Bake for 11-12 minutes, until the edges are golden. The tops will not brown very much; that's ok. Allow to cool on the cookie sheet for five minutes before transferring to a wire rack to cool completely.

Chocolate Chip Cookies

Ingredients:

1 cup butter (2 sticks);

3/4 cup brown sugar;

1/4 sugar;

1 small box chocolate pudding;

2 eggs;

1 t vanilla;

2 cups flour;

1/2 t salt;

1 t baking soda;

1 cup peanut butter chips;

1 cup semi-sweet chocolate chips.

Preparation:

In a standing mixer, cream together butter and sugars about 2 minutes until very light and fluffy. Add chocolate pudding and mix well. Add eggs and vanilla and whip another 1-2 minutes. Add flour, salt and baking soda. Mix until just blended. Stir in chips (you can eliminate peanut butter chips and just double the chocolate chips if you'd like, but come on, it's peanut butter and chocolate!!)

Bake at 350 degrees for about 10 minutes. Remove from oven and to a cooling rack.

Snickers Cookies

Ingredients:

1 cup (2 sticks) butter, softened;

3/4 cup brown sugar;

3/4 cup granualted sugar;

2 eggs;

1 t vanilla;

1/2 t salt;

1 t baking soda;

2 1/4 cups flour;

10 fun size Snickers bars, cut into small pieces;

1/2-3/4 cup milk chocolate chips.

Preparation:

Cream butter and sugars until light and creamy. Add eggs and vanilla and whip until well blended. Add salt, baking soday and flour. Stir until just combined. Stir in Snickers bars and chocolate chips. Bake at 375 degrees for 10 minutes. Let cool on tray for 2-3 minutes and then remove to a cooling rack.

Chocolate Hazelnut Spiced Cookies

Ingredients:

1 1/2 cups hazelnuts (9 ounces), toasted , loose skins rubbed off in a kitchen towel while still warm, and nuts cooled completely;

1/2 cup all-purpose flour;

3/4 cup sugar;

1/2 cup unsweetened cocoa powder (not Dutch-process);

1 teaspoon baking soda;

3/4 teaspoon salt;

1/2 teaspoon ground cinnamon;

1/8 teaspoon ground cloves;

3 tablespoons cold unsalted butter, cut into 1/2-inch cubes;

1 tablespoon grated orange zest;

3 tablespoons fresh orange juice;

1 tablespoon hazelnut-flavored liqueur (preferably Frangelico).

For icing:

1/2 cup confectioners sugar;

1/2 cup unsweetened cocoa powder (not Dutch-process);

3 tablespoons water;

1 tablespoon hazelnut-flavored liqueur.

Preparation:

Make cookies:

Preheat oven to 325°F with rack in middle. Butter a large baking sheet.

Pulse hazelnuts, sugar, flour, cocoa powder, baking soda, salt, cinnamon, and cloves in a food processor until nuts are finely chopped, then add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add juice and liqueur and pulse until dough comes together into a ball but is still crumbly. Form level tablespoons of dough into balls and flatten to about 1 1/2 inches in diameter, arranging 1 inch apart on baking sheet.

Bake cookies until puffed and slightly cracked, about 15 minutes. Transfer to a rack to cool completely.

Make icing while cookies cool:

Whisk together all icing ingredients until smooth.

Dip tops of cooled cookies into icing and transfer to a wax-paper-lined baking sheet. Let stand until icing is set, about 1 hour.