Category Archives: Cookies

Cookies, Desserts

Lemon Sugar Cookies – Gluten Free

Ingredients

2/3 cup butter, softened
3/4 cup organic sugar
1 teaspoon vanilla
zest of 1 medium lemon
1 egg
4 teaspoons milk
1 cup almond flour
3/4 cup coconut flour
1/4 cup Gluten Free 1 to 1 baking flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Directions

Preheat oven 375 degrees

In a large bowl cream together butter and sugar. Add the vanilla, lemon zest, egg and milk,  mix until well combined. In a separate bowl place the almond flour, coconut flour, Gluten Free baking flour, baking powder and salt. Whisk until there are no lumps. Pour the flour mixture into the butter and sugar mixture. Mix well. Roll the dough into a ball and place in the refrigerator for 1 hour to chill.
To make the cookies, roll dough on a well dusted piece of parchment paper to 1/4 inch thick. Cut with cookie cutter to desired shape. Place on a parchment lined baking sheet and bake 6-8 minutes. Cool on a wire rack. Drizzle frosting over cookies. Use the frosting recipe below or your favorite cookie frosting recipe. Makes about 24 cookies.

Frosting:

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Mix together. If the mixture is to dry to drizzle, add more milk. If it is to moist, add a little more sugar until you reach the desired consistency.

Cookies

Gingersnap Cookies – Gluten Free

Ingredients

3/4 cup butter, softened
1 cup organic cane sugar, divided
1/2 organic brown sugar or organic coconut sugar
1/3 cup molasses
2 eggs
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon sea salt
1 1/2 teaspoon baking soda
2 1/4 cups gluten free baking flour

Directions

Preheat oven 350 degrees

In a large bowl, cream butter, 1/2 cup cane sugar and 1/2 cup brown sugar. Add molasses, eggs, ginger, cinnamon, cloves,  salt and baking soda. Mix well. Add the gluten free baking flour and continue mixing. Roll dough into 1 inch balls and drop into 1/2 cup cane sugar. Coat the balls with the sugar and place on a parchment lined baking sheet. Continue until dough is used. Bake in oven 15 minutes or until lightly browned. Cool on a wire rack.

 

Cookies

Graham Crackers – Gluten Free

Ingredients

2 cups gluten free flour, (I use Bobs Red Mill 1 to 1 blend)
1 tsp xanthan gum (omit this if your flour mixture has it included)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
1 teaspoon cinnamon (I add 2 because  my husband likes a lot!)
1/4 cup sugar
1/3 cup backed light brown sugar ( I use coconut sugar)
6 tablespoons vegetable shortening, melted and cooled
2 tablespoons honey
2 tablespoons molasses
1/2 teaspoon vanilla
1 egg, beaten
2-4 tablespoons milk

Directions

Preheat oven to 325 degrees, line a rimmed baking sheet with parchment paper.
In a large bowl add flour, xanthan gum if needed, baking soda, baking powder, cinnamon, sugar, brown sugar then mix together until there are no lumps. Make a well in the center of the mixture.
Add shortening, honey, molasses, vanilla, egg and 2 tablespoons of milk into the well. Combine after each addition.
Knead the dough adding small amount of milk, as needed, to bring the dough together.
Divide the dough into 2 balls. Roll 1 ball onto parchment paper 1/4 inch thick. Cut into rectangles 2 x 4 inches.
Bake 15 minutes or until golden brown. The crackers will crisp when they are cool.  Makes 20 crackers

Cookies

Peanut Butter Cookies

Ingredients

1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup organic cane sugar
1/2 cup brown sugar, (or substitute 1/2 cup coconut sugar)
1 egg
1/2 teaspoon vanilla
1-1/4 cups sifted all-purpose flour, (use a Gluten Free baking flour if you want Gluten Free cookies)
3/4 teaspoon soda
1/4 teaspoon salt

Directions

oven 375 degrees
Thoroughly cream butter, peanut butter, sugars, egg, and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape in 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Crisscross with fork tines. Bake at 375 for 10-12 minutes. Cool slightly; remove from pan. Makes 4 dozen

 

Cookies

Peanut Butter No Bake Bars

Ingredients

  • 1 cup butter, melted
  • 2 cups graham cracker crumbs, (substitute Gluten Free graham crackers if you want gluten free bars)
  • 2 cups confectioners’ sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

Directions

In a medium bowl, mix together the butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased  9×13 inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth.  Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Cookies

Spritz (Christmas trees)

Ingredients:

  • 1 1/2 cups butter or margarine
  • 1 cup granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • 1-1/2 teaspoons vanilla
  • 4 cups sifted all-purpose flour
  • 1 teaspoon baking powder

Directions:

Thoroughly cream butter and sugar.  Add egg, milk and vanilla; beat well. Sift together flour and baking powder and add gradually to creamed mixture; mixing to smooth dough.  DO NOT CHILL! Force dough through cookie press onto ungreased cookie sheet.  Bake in hot oven (400 degrees) 8 minutes; cool. Makes 6 dozen

NOTE: Add green food color to the dough if you want Christmas trees.  Decorate with colored sugar or candy sprinkles.

Cookies

Chocolate Pinwheels

Ingredients:

  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 1 egg
  • 1-3/4 cups sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • (1) 1-ounce square unsweetened chocolate, melted. *NOTE:  3 level tablespoons unsweetened cocoa powder plus 1 tablespoon shortening or oil equals a 1 ounce square of unsweetened chocolate.

Directions:

Cream butter, sugar and  vanilla till light and fluffy; beat in egg.  Sift together dry ingredients; mix into creamed mixture.  Divide dough in half; mix chocolate into one part. Make pinwheels or other shapes. Wrap in waxed paper. Chill thoroughly. Slice thin; bake on ungreased cookie sheet in moderate oven(375 degrees) 8 to 10 minutes. Makes 4-6 dozen

Pinwheels:

On waxed paper, roll each half of dough into 12×10 inch rectangle. (piece dough together if necessary, to make rectangle. Brush one layer with milk; place other layer on top; peel off waxed paper. Roll as for jelly roll. Slice and bake as directed above.

Half-and-half:

Make two rolls, 2 inches thick- one plain and one chocolate. Wrap in waxed paper; chill. Cut each roll in half lengthwise. Brush cut surfaces with milk. Press plain and chocolate halves together to make rolls. Wrap in waxed paper; chill again. Slice thin. Bake as directed.

Checkerboards:

Slice chilled half-and-half rolls of dough lengthwise through both plain and chocolate.  Brush cut surfaces with milk. Turn one half end for end; seal the two halves together. Slice and bake as directed above.

Ribbons:

On waxed paper, roll plain and chocolate dough each into 8×7 inch rectangle. Cut each in half lengthwise.  Peel off waxed paper. Stack plain and chocolate strips in alternate layers, brushing between layers with milk. Press together; wrap in waxed paper; chill 2 1/2 hours or overnight. Slice crosswise and bake.

Cookies

Cowboy Cookies

Ingredients

  • 1 1/3 cups rolled oats
  • 1 1/3 cups all-purpose flour, (Use Gluten Free baking flour for Gluten Free cookies!)
  • 1/2 cup packed brown sugar (or you can substitute 1/2 cup coconut sugar)
  • 1 teaspoon baking powder
  • 1/2 cup organic cane sugar
  • 1 teaspoon baking soda
  • 1/2 cup chopped pecans
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup melted butter
  • 1 egg
  • 1 teaspoon vanilla

Directions

Preheat oven to 350 degrees. Grease cookie sheets. in a large bowl mix the oats, flour, brown sugar, baking powder, white sugar, baking soda, pecans, salt and chocolate chips In a medium bowl mix together melted butter, egg and teaspoon of vanilla. Pour butter mixture into the dry ingredients and stir until mixed. You may have to use your hands to finish mixing. Shape into walnut-sized balls. Place 2 inches apart on prepared cookie sheets. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.