Ye gods, I actually made a new recipe and posted it within twenty four hours. This is kinda new. 😛

I basically spent last evening listening to the Los Campesinos! Christmas EP that they released last year, watching the snow outside, and making these (and one other thing I’ll be posting today). I haven’t felt all seasonal like this in years, and ngl, it’s a real welcome feeling right now.

And these may be my new default sugar cookie recipe. The Chinese five-spice powder adds a lovely twist to the standard sugar cookie recipe. (And using my few cookie cutters reminds me I need to get more from that place.)

Chinese Five-Spice Sugar Cookies
Makes appx 20ish cookies

Ingredients

  • 1.25 c flour
  • 2.5 t Chinese five-spice powder
  • pinch salt
  • .5 c sugar
  • 1 stick (4 oz) unsalted butter at room temp
  • 1 large egg at room temp
  • 1 t vanilla extract

Whisk together the flour, Chinese five-spice powder, and salt in a bowl, until combined completely (pic 1). Using your mixer (sweet sweet stand mixer here), beat the butter and sugar together until creamed, and then add your egg and vanilla extract and mix until it’s good and fluffy (pic 2). Then, slowly add your flour in (pic 3), and mix until everything is just barely incorporated (pic 4).

Then, shape the dough into a disk, wrap it in plastic (pic 5, I didn’t have my normal plastic wrap on me), and refrigerate for about an hour.

When you’re ready to make your cookies, heat the oven to 375. Take your dough out of the fridge, unwrap it, and roll it out to .25 inch thickness (pic 6). (The recipe recommends sticking it in the freezer at this point for five minutes to firm it slightly; I did not do this, but did put the dough in the freezer between batches to refirm it, as the dough does go soft quickly at room temp.)

Use your favorite cookie cutters to cut out cookies, and place them on the baking sheet (pic 7). Reroll the leftover dough and repeat until you have enough cookies to fill a baking sheet. (You will be doing this in two batches or so, minimum.)  Bake for 13 minutes, until golden brown on the edges (pic 8). Immediately transfer to a wire rack to cool, and then enjoy with a nice glass of milk.

This was one of the few attempts I made at cookies this year. (I really need to try to do holiday baking this year. We’ll see if I have the time/energy, but I’m at least thinking about it, which is a good sign.

This was the recipe I used to break in my stand mixer (STAND MIXER Y’ALL), and with a combination of lemon curd and white chocolate chip, it’s hard to get better than that. And what better way to start than by making your own lemon curd to make these? I’ll link my recipe in the ingredients list.

Lemon Curd White Chocolate Chip Cookies
Makes at least two batches of cookies

Ingredients

  • 6 T butter at room temperature
  • .5 c white sugar
  • .5 c dark brown sugar
  • 1 egg
  • .25 c lemon curd
  • 1 t lemon zest
  • 1.75 c flour
  • .75 t baking soda
  • dash baking powder
  • pinch salt
  • 1 c white chocolate chips

Preheat your oven to 350. While it warms up, cream your butter and sugars together, and then mix in the egg, lemon curd (making of pics 1-2), and lemon zest (pics 3), followed by the flour, baking powder and soda, and salt. Then, slowly fold in your white chocolate chips (pic 4).

Roll the dough into small balls, and place on your baking sheet (see pic 5 for size). (If you’ve got parchment paper or a silicone baking mat, put that on, but otherwise, straight on the sheet is totally fine.) Bake for about 8 to 12 minutes, until they’re lightly golden brown on the edges (pic 6).

And then enjoy your amazing spring-esque cookies!

I made these cookies because they sounded awesome on principle, and because back in December, the boy was finally okayed to have caffeine and sweets again, so this seemed like a nice way to combine the two. There’s an additional white chocolate dip with crushed candy canes for these, but these were ridiculously indulgent enough for now. I’ll try the dip another day. 

Peppermint Mocha Cookies
Makes appx 20 cookies

Ingredients

  • 1 stick (.5 c) butter, softened to room temperature
  • .5 c sugar
  • .5 c dark brown sugar
  • 1 egg
  • 1 t vanilla extract
  • 1 t peppermint extract
  • 1 c flour
  • .5 c plus 2 T extra dark cocoa powder
  • 1 t baking soda
  • 1 package Starbucks Via Peppermint Mocha (or 1 T espresso powder if you have it)
  • 1 c mini or semi sweet chocolate chips (I used a type that included mint chips because winter and it fit the cookies)
  • (8 oz white chocolate, coarsely chopped)
  • (3 candy canes, smashed)

In a large bowl, cream your butter with an electric mixer until smooth, and then add in your sugars and beat until light and fluffy. Then add your vanilla and peppermint extracts, and egg. In another bowl, whisk together the flour, cocoa powder, baking soda, Starbucks Via, and salt. Then, slowly mix the dry ingredients into the larger bowl, until you have a nice coherent dough. Then, add in the chocolate chips. The dough will be thick and sticky. Wrap the bowl with plastic wrap, and then chill it for three hours at minimum (up to 3 days, if you’re working real far ahead), to help the flavors develop and to make the dough easier to work with. 

Once you’re ready to make your cookies, preheat the oven to 375, and bring your cookies to room temperature to make them easier to work with (takes about 20 minutes if you left them in 3 hours, any longer and it’s closer to 30). Take bits of the dough and roll them into small balls, and place them on your baking sheet. Bake for 9 minutes, and then remove and let cool.

(If you decide to do the dip and candy cane coating, take your chopped white chocolate and put it in the microwave, melting in 30 second increments. Once your cookies are cooled, take your cookies, dip half them in the white chocolate, and then sprinkle the smashed candy canes on top of them. Let them sit on parchment paper of some kind to set, and place into the fridge to assist this. Once the white chocolate is set, remove and enjoy!)

What time is it? Catch up time!!

I’ve been cooking a fair bit at the new place, and I honestly just haven’t had time to post stuff lately. This is me attempting to play catchup for a good… three months or so. Whoops. 

I made these cookies back in December for the office cookie exchange. I wanted to try something simple, new, and unique. These sriracha candy canes fit the bill nicely. 😛 

Sriracha Candy Canes
Makes appx 12 cookies

Ingredients

  • 3 c flour
  • 1 t baking powder
  • pinch salt
  • 2 sticks (1 c) unsalted butter
  • 1 c powdered sugar
  • 2 eggs
  • 1 t vanilla extract
  • 1 T sriracha
  • red food dye

Whisk together the flour, baking powder, and salt in one bowl, and in another bowl, cream together the butter and powdered sugar. Add the eggs and vanilla to the butter and powdered sugar, and then slowly stir in the dry ingredients and mix until you’ve got a nice combined dough.

At this point, split the dough into two pieces.  Wrap one half in plastic wrap, and put it into the fridge to chill.  Add the sriracha and red food dye to the other, and mix until you have an even red dough. Wrap and chill this one as well until you’re ready to make your cookies (one hour minimum). 

Take your doughs out from the fridge, and preheat to 350 degrees once you’re ready to use them. Take small balls off of the sriracha and plain doughs, and roll them into thin, several inch long ropes. Then, place the ropes next to each other, and then twist together (see picture 3), curving the top down to look like a candy cane. Repeat until you run out of dough. 

Bake your candy canes for 12 minutes, and enjoy!

I make these cookies at minimum once a year, for C2E2, or just for me.  The cherry/white chocolate combo is one of the best out there, for real.  And I have mithingthepoint to thank for the original recipe; this is one of my enduring staples in my cookie stable.

A note: these may come out a bit sticky once you’re done blending the maraschino cherries and white chocolate chips into the dough; don’t be afraid to add more flour to get a coherent dough.

Princess Daisies
Makes appx 32 cookies

Ingredients

  • 1 c butter (aka 2 sticks)
  • 1 c white sugar
  • .5 c dark brown sugar
  • 2 eggs
  • 1.5 t vanilla extract (I used closer to 2 t)
  • 2 t baking powder
  • pinch of salt and cinnamon
  • 2.75 c flour
  • 10 oz jar maraschino cherries, drained
  • 1 package white chocolate chips

Preheat your oven to 350 (my oven was at 325, you know how it goes). Cream together your butter and sugar with an electric mixer, and then add your eggs, and vanilla extract.  Follow this with your baking powder, salt, and cinnamon, and finally, your flour, slowly adding it to the dough.  Drain your jar of cherries, and fold them in – as you do so, they will be chopped up.  Then, add your package of white chocolate chips.  If the dough is still sticky at this point, add a half cup of flour at a time, seeing where it leaves you after adding it.

Roll the dough into small balls, and place on the baking sheet. Put into the oven for about fifteen minutes, until the balls have expanded similar to the final pic (forgot to take a dough ball picture, whoops). Let cool for five minutes, and then remove to a wire rack for further cooling

In terms of my cookie recipes, these are the holies of holies. Four kinds of chocolate, not counting the dark cocoa powder, which makes five. Incredibly rich, absolutely chocolately, and a great way to cap off a long day.

Quintuple Chocolate Cookies (aka Chocolategasm cookies)
Makes 22 cookies

Ingredients

  • 2 sticks butter (1 c)
  • 1.75 c white sugar
  • 2 eggs
  • 1.5 t vanilla
  • .75 c extra dark cocoa pwoder
  • pinch cinnamon 
  • pinch salt
  • 2.5 c flour
  • 2.5 t baking powder
  • 1 bag Rolos
  • 3 bars Ghiradelli baking chocolate (white choc, bittersweet choc, and semi-sweet chocolate))

Take your baking chocolate bars and chop them into small pieces, throwing it in a bag and into the freezer for one hour minimum. 

Then, cream together your butter and sugar, and add the vanilla and eggs, followed by the dry ingredients (baking powder, cocoa powder, flour, spices), mixing until you have a coherent dough. Then, slowly fold in your chocolate bits and Rolos.

Preheat your oven to 375, and roll your dough into small balls.  Cook for approximately 15 minutes, and enjoy the quintuple chocolate goodness!

They are a bit sticky, so be sure to watch that as you’re rolling out the dough and baking them, as the dough can stick and get a bit melty. But man, these are all kinds of worth it.

These cookies are a recent addition to the repertoire, but man, they are so worth it. White chocolate chip cookies are good; add a hefty dose of irish cream to them, and they get even better.  😀

Irish Cream White Chocolate Chip Cookies (aka Irish Whites)
Makes appx 24 cookies

Ingredients

  • 1.33 c butter at room temp (aka 2.66 sticks butter)
  • .75 c brown sugar
  • .75 c white sugar
  • 2 eggs
  • .5 c Irish cream (I used Bailey’s vanilla cinnamon flavor)
  • 2 c flour
  • 1 t baking poder
  • 1 t salt
  • .75 c white chocolate chips

Cream together your butter and sugars, and then add your Irish cream and eggs, followed by the baking powder, salt, and flour (slowly).  Once you have a coherent dough, add your white chocolate chips.  Then, chill in the fridge for fifteen minutes.

While your dough chills, line a baking sheet, and preheat your oven to 350 (mine was at 325). The dough will still be pretty sticky, even after chilling, so be careful when you’re making your dough balls.  Also, the cookies will expand while in the oven (see the differences between pictures 2 and 3), so be sure to give them a good amount of space (the amount of space pictured works pretty well). 

Once you’ve got your dough balls on the sheet, put in the oven and cook for 15 minutes, until golden brown at the edges.  These cookies come out very soft, even when fully baked, so let it sit a good ten or so minutes to cool before you remove them from the sheet.

And then, enjoy the boozy white chocolate goodness!