Almond Raspberry Thumbprints

These cookies are amazing. Like the best. I had to pass some of these along to our neighbors so that I didn't eat every single one. They were also way easier to make than I anticipated. This recipe is adapted from Cooking Classy.

Cookies:
2 cups plus 2 tbsp flour
1/4 tsp salt
1 cup unsalted butter (cold and cut into 1 tbsp pieces)
2/3 cup sugar
1/2 tsp almond extract
1/2 cup raspberry jam

Glaze:
1 cup powdered sugar
1 tsp vanilla extract
2-4 tsp water

In a bowl whisk together flour and salt. In the bowl of an electric stand mixer combine the butter and sugar using the paddle attachment. Scrap the bowl down. Mix in the almond extract then add the flour mixture. Shape the dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Carefully make a small indention with your finger. Fill each indention with raspberry jam. Chill in the refrigerator for 20 minutes. While the cookies are chilling, preheat the oven to 350. Bake in the oven for 14-18 minutes. Remove from oven and let cool on baking sheet for 4-5 minutes before removing to a wire rack to cool. Once the cookies are cooled make the glaze. Whisk together the powdered sugar, vanilla extract and water until it's smooth and easy to drizzle. Place the glaze in a small ziplock bag and cut the tip of the bag off. Drizzle the glaze over the cookies. 

Soft Baked Gingerbread Cookies

12 days of Christmas treats are here! I'm really excited to do this and hopefully I can keep up during this crazy holiday season! These cookies were delicious. This recipe is from Dessert Now Dinner Later.

1/2 unsalted better (room temperature)
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup molasses
1 3/4 flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1/4 cup sugar for rolling

Cream together the butter and brown sugar until fluffy. Mix in the egg, vanilla extract and molasses until.  In a separate bowl whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.  Add the dry ingredients into the wet and mix.  Chill the dough for at least 2 hours. Once the dough is chilled roll into 1 1/2 inch balls, roll in sugar then place on a lined baking pan. Slightly press down on each cookie before baking. Bake at 350 for 8-9 minutes. Remove and allow to cool for 3-5 minutes on the baking sheet then remove to a wire rack to continue cooling.

Red Velvet Surprise Cupcakes

I needed to take something sweet to small group the other week and these were perfect! They were easy to throw together and they were easy to transport in the car! They turned out great and might be a new favorite around here!

Cupcake
2 1/2 cups flour
1 1/2 cup sugar
2 tsp unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
1 cup vegetable oil
1 cup buttermilk
1 tsp white vinegar
1 tbsp vanilla extract
1 tbsp red food coloring

Cream Cheese Filling
8oz cream cheese
1/3 cup sour cream
1/4 cup sugar
1 tsp vanilla extract


Heat oven to 350. Line with cupcake liners.  Whisk together the flour, sugar, cocoa powder, salt and baking soda in a mixing bowl. In a separate bowl whisk together the eggs, vegetable oil, buttermilk, white vinegar and vanilla extract. Using a hand mixer pour the wet ingredients into the dry ingredients and mix. Add the red food coloring and mix until combined. Fill the cupcake liners halfway with cupcake batter. Drop in 1 tablespoon of cream cheese filling. Bake for 15-18 minutes or until the cake is cooked through. Remove from oven and let cool for 10 minutes before removing from pan to continue cooling.

Soft Sour Cream Sugar Cookies

I made these delicious cookies for our 4th of  July cookout. The next day the leftovers were sitting on the counter and my 2 year old came walking into the den with one like it was no big deal that she had snatched a cookie without asking, I asked her "what are you doing?" and she said "oh just eating sprinkles!", she is a mess! This recipe is I Heart Eating.

Cookies:
2 1/4 cup flour
2 tsp baking powder
1/2 tsp salt
3/4 cup butter (room temperature)
1/2 cup sugar
1/2 packed brown sugar
2 large egg yolks
1 1/2 tsp vanilla extract
1/2 cup sour cream
2 tbsp milk

Frosting
1/2 cup butter (room temperature)
3 cups powdered sugar
2-4 milk
1/2 tsp vanilla extract
sprinkles

Heat oven to 350. In a mixing bowl whisk together flour, baking powder and salt. In a separate bowl beat together butter, white sugar and brown sugar. Beat in the egg yolks one at a time, scarping down as needed. Mix in vanilla extract, sour cream and milk. Stir in the dry ingredients until just combined. Line a baking sheet with parchment paper. Place 1 1/2 tbsp scoops onto the cookie sheet. Bake for 10-13 minutes. Remove from oven and let cool for 10 minutes before moving to a wire rack to finish cooling.  Once the cookies are cool make the frosting. Beat together the butter, powdered sugar, milk and vanilla extract. Spread the frosting on the cookies and top with sprinkles

Chocolate Chip Butterscotch Pretzel Cookies

I made these cookies a few weeks ago when we got together with friends then I made them again this week for our big 4th of July neighborhood celebration.  The sweet and salty combo in these is perfect and everyone raved about this. This recipe is from Cookies and Cups.

1 cup butter
2 1/2 cups flour
1 tsp baking soda
1 tsp sea salt
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract
3/4 cup butterscotch chips
3/4 cup chocolate chips
1 cup coarsely chopped pretzels

Melt the butter in medium sauce pan over high heat. Once the butter begins to boil swirl the pan constantly. The butter will foam and then begin to change colors, once it reaches an amber color remove from heat and let cool for 20 minutes. In large mixing bowl combine flour, baking soda and sea salt. Once the butter has cooled, whisk in the brown sugar, eggs and vanilla extract. Pour the butter mixture into the flour and stir.  Add in the butterscotch chips, chocolate chips and pretzels. Heat oven to 350.  Place 1 1/2 tbsp scoops on the a greased or lined sheet pan and bake for 10-12 minutes. Remove from oven and let cool for 3 minutes before moving to a cooling rack.

Magic 5 Cookies

These are my new favorite cookie! They have everything I love in them and they were so chewy and delicious.  Everyone was raving about them as they should have been.  I thought some people might not like them because of the coconut but it just added a nice sweetness and texture, they weren't overly coconut flavored.  This recipe was adapted from Sally's Baking Addiction.

1 1/2 cups flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
3 cups old fashioned rolled oats
1 cup butter (softened)
1 cup packed light brown sugar
1/4 cup white sugar
2 eggs
2 tsp vanilla extract
1 tbsp molasses
1/2 cup milk chocolate chips
1/2 cup butterscotch chips
1/2 cup sweetened shredded coconut
1/2 cup finely chopped pecans

Whisk together flour, baking soda, salt and oats in a medium size bowl.  In a stand mixer using the paddle attachment cream together the butter, brown sugar and white sugar.  Cream together for 2 minutes or until smooth. Add in the eggs one at a time and beat on high until combined scrapping down sides as you go.  Mix in the vanilla and molasses until combined. Slowly add the dry ingredients into the wet on low speed until combined. Stir in the milk chocolate chips, butterscotch chips, sweetened shredded coconut and pecans. Chill dough for at least 1 hour.  Heat oven to 350. Line a baking pan with parchment paper.  Roll a spoonful of cookie dough into a ball and place on the cookie sheet, repeat with the remaining dough. Bake for 10 minutes, the middles will still look very soft.  Remove and let sit on the baking sheet for 5 minutes before removing to cool on a wire rack.

Oatmeal Blossoms

These cookies are amazing!!! I love oatmeal cookies so I was excited to try this recipe and they were a huge hit! I loved that you put the cookies back in the oven once the kiss is on top, even though the kisses eventually firm back up, they don't get as hard as they are right out of the package. This recipe is from Yellow Brick Road.

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 cups rolled oats
1 cup butter (softened)
1/2 cup white sugar
1/2 cup brown sugar 
2 eggs
1 tsp vanilla extract
40 unwrapped milk chocolate kisses

Heat oven to 350.  Whisk together the flour, baking soda, salt and oats. In a separate bowl beat together the butter, white sugar and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Add the dry ingredients to the wet. Form 1 tablespoon size balls and place on an ungreased baking sheet. Bake for 8-9 minutes. Remove from oven and press a kiss into the center of the cookie then return to the oven for 2-3 more minutes. Be careful not the melt the kisses. Remove from oven and let cool for 3 minutes before removing them to wire racks to cool.  The kisses will be soft for several hours so remember not to smash them.

Chocolate Cream Cheese Cookies

There is nothing bad about these cookies! When I saw the recipe and saw how easy they would be to make I knew I had to jump on these beauties. This recipe is adapted from Cookies and Cups.

1 (19.5oz) Brownie Mix
4oz Cream Cheese (softened)
1/2 cup Butter (softened)
1 egg
1 cup white chocolate chips

Heat oven to 350. Line baking sheet with parchment paper. In a bowl combine the cream cheese and butter until smooth. Add in the egg and mix until incorporated. Pour in the brownie mix and mix on low until the dough comes together. Stir in the white chocolate chips. Use a tablespoon to scoop the batter onto the pan. Bake for 10-12 minutes. Let cool on the pan for 4 minutes the move to a wire rack.

Gingerdoodles

These little sugary treats just scream Christmastime to me! I love all things ginger and snickerdoodle so the combination was just perfection. They weren't over the top gingery so the kids loved them too! This recipe is slightly adapted from Julie's Eats & Treats.

3/4 cup butter (softened)
1 1/2 cup sugar (divided)
1/2 cup packed brown sugar
1 egg
1/2 cup maple syrup
3 1/4 cups flour
1 tsp baking soda
1 tsp cinnamon (divided)
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp cream of tartar


Heat oven to 350. Line a baking sheet with parchment paper. In a large bowl cream together the butter, 1/2 cup sugar and brown sugar until it is light and fluffy.  Mix in the egg and syrup. In a separate bowl whisk together the flour, baking soda, 1/2 tsp cinnamon, ginger, salt and cream of tartar. Slowly add the dry ingredients to the wet and mix until just combined. In a small bowl combine 1 cup of sugar and 1/2 tsp cinnamon.  Roll the dough into balls and coat in the cinnamon sugar mixture then place on the baking sheet. Bake for 10-12 minutes or until the edges are just starting to brown. Remove from oven and let cool for 2 minutes then place on a wire rack.

Pumpkin Gingersnaps

These cookies are to die for, I could not get over how awesome they are! I love ginger cookies and I love pumpkin so this was a match made in heaven for me! Delicious!!! This recipe is from Two Peas and Their Pod.

1/2 cup butter (room temperature)
1 cup sugar (plus 1/2 cup for rolling cookies)
1/2 cup pumpkin
1/4 cup molasses
1 egg
1 tsp vanilla extract
2 1/3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp cloves
1/2 tsp salt

In a stand mixer beat the butter and sugar together until smooth. Add the pumpkin, molasses, egg and vanilla extract and mix until combined. In a mixing bowl combine the flour, baking soda, cinnamon, ground ginger, cloves and salt. Slowly add the dry ingredients into the wet. Refrigerate the dough for 1 hour. Heat oven to 350. Line a cookie sheet with parchment paper. Scoop the cookie dough into 1 tablespoon spoonfuls and roll in sugar. Place on baking sheet 2 inches apart. Bake for 10-12 minutes. Remove and let cookies cool for 3 minutes on cookie sheet then place on a wire rack to finish cooling. 

Peanut Butter Cookies

I've made several peanut butter cookie recipes over the last 2 years and I haven't been very thrilled with any of them. These cookies were a total win though, they were so soft and delicious. This will be my go to peanut butter cookie recipe from now on.  This recipe is from For the Love of Cooking.

1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (softened)
1/2 cup creamy peanut butter
1/2 cup light brown sugar
1/2 cup white sugar plus extra to roll over the cookies
1 egg
1 tsp vanilla extract

Heat oven to 350. Line the cookie sheet with parchment paper. In a bowl whisk together the flour, baking soda, baking powder and salt. In a large mixing bowl cream together the butter and peanut butter until combined. Add the white sugar and the brown sugar and beat until smooth. Beat in the egg and vanilla extract until combined. Stir in half of the flour mixture then stir in the second half until combined.  Place extra sugar into a shallow dish. Roll about 2tbsp of dough into a ball then roll in the sugar and place on the lined cookie sheet. Bake for 9-10 minutes then let stand on the cookie sheet for 5 minutes before removing to wire rack to cool.

Chocolate Chocolate Chunk Toffee Cookies

These cookies are amazing! They were devoured the night I took them to small group and I can't blame everyone. They are just the perfect chocolately goodness, plus they are pretty easy to make. This recipe is from Something Swanky.

18.25oz box brownie mix
2 eggs
1/4 cup vegetable oil
1/4 cup flour
1 cup chocolate chunks
1 cup toffee bits

Heat oven to 375. In a large bowl combine the brownie mix, eggs, oil and flour. Stir in the chocolate chunks and toffee bits.  Roll 1 1/2 tablespoons of dough into a ball and repeat. Place on an ungreased sheet pan about 2 inches apart. Bake for 8-9 minutes. Remove from oven and gently tap the sheet pan on the counter to release the extra air. Let cookies cool for 3 minutes before removing them to cool on a wire rack.

M&M Confetti Cookies

When I saw this recipe I was reminded of the cookies I used to get at the cookie store at the local mall when I was younger.  I loved those cookies. These seemed like a great idea for our small group, what kid (besides my chocolate hating 8 year old) hates M&Ms? This recipe is from Together as Family.

2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1 cup butter (softened)
1 cup sugar
2 eggs
2 tsp vanilla extract
1 cup crushed M&Ms

Heat oven to 375. Line cookie sheets with parchment paper. In a medium size mixing bowl whisk together the flour, baking powder and salt. In a separate mixing bowl cream together the butter and sugar until light and fluffy.  Add the eggs one at a time then add the vanilla extract. Stir in the flour mixture until is just combined then stir in the crushed M&Ms.  Roll scoops of the dough into balls then place on the cookie sheet. Bake for 8-10 minutes. Let the cookies cool for 5 minutes before moving to a wire rack to cool.

Chocolate Peanut Butter Chip Cookies

A friend's mom always made these cookies when I was younger.  I have such good memories of them. Recently I have been obsessed with the peanut butter chocolate combo so I had to make these cookies.  This recipe is adapted from Barbara Bakes.

1 1/4 cups flour
1 cup unsweetened cocoa
1 1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 tsp vanilla extract
2 eggs
2 cups peanut butter chips

Heat oven to 350. Line a cookie sheet with parchment paper. In a large bowl whisk together the flour, cocoa powder, baking soda and salt.  In a separate mixing bowl cream together the butter, white sugar and brown sugar until light and fluffy. Add the eggs one at a time. Stir in the vanilla extract. Mix the flour mixture into the butter mixture until combined. Stir in the peanut butter chips.  Roll a heaping tablespoon of batter into a ball and place on the cookie sheet. Repeat with remaining dough. Bake for 10-12 minutes then let the cookies sit on the cookie sheet for 5 minutes before removing and letting cool on a wire rack. 

Chocolate Chip Reese's Pieces Cookies

I love Reese's Pieces, they are on e of those candies that I sometimes forget about but when I have them again I remember how much I love them. I adapted this recipes from Crazy for Crust.


1 cup butter (melted)
3/4 cup sugar
1 cup light brown sugar
 2 large eggs
1 tbsp vanilla extract
1 tsp almond extract 
1 tsp baking soda
3 1/4 cups flour
1/4 tsp salt
3/4 cup milk chocolate chips
1 cup Reese's Pieces

In a stand mixer combine the melted butter and sugars using the paddle attachment. Add one egg and mix until fully combined then add the second egg. Mix in the extracts. In a bowl whisk together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture. Stir in the chocolate chips and reese's pieces.  Place the bowl in the refrigerator for 3 hours.  When dough is ready heat oven to 350. Scoop the dough and roll into a ball then place on a nonstick cookie sheet. Bake for 11-13 minutes or until the edges are getting golden brown. Remove from cookie sheet and let cool on a wire rack.

Cheesecake Chocolate Chip Cookies

I made these delicious little treats for our small group the other night and they got rave reviews! When we got home G said "I can't believe you took all of them and didn't save any of those for us!" Ha! This recipe is from The Kitchen Magpie.

2 1/4 cup flour 

1 tsp baking soda 

1 tsp salt 

1/2 cup butter (softened)

3/4 cup granulated sugar 

3/4 cup brown sugar 

1 egg 

8 oz cream cheese (softened) 

1 tbsp vanilla 

2 cups chocolate chips

Heat oven to 350. In a medium mixing bowl whisk together the flour, baking soda and salt.  In a large mixing bowl cream together butter, cream cheese and sugars.  Once creamy and fluffy mix in the egg and vanilla. Combine the dry ingredients with the wet ingredients and mix well. Fold in the chocolate chips. Scoop onto a cookie sheet and bake for  9 to 11 minutes. Be careful not to over bake. 

Peanut Butter Chocolate Chip Cookies

Okay these cookies are seriously amazing. I saw the recipe on A Duck's Oven and had been eyeing it for a while. I'm so glad I finally got around to making these.

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour
1 cup chocolate chips

Heat oven to 375.  Using an electric mixer beat the butter until light and fluffy.  Add in the peanut butter until well combined.  Beat in both sugars until well incorporated. Add the egg and vanilla.  Beat in the salt and baking soda. Add the flour 1/2 cup at a time and mix well.  Stir in the chocolate chips.  Roll a tablespoon of cookie dough and lightly press it down. Place on a ungreased cookie sheet and repeat with the remaining cookie dough. Bake for 8 to 10 minutes. Let the cookies cool on the cookie sheet for 3 minutes before removing from the oven. 

Cookie Dough Bites

My bff Ashley introduced me to these several years ago.  I'm still not sure if I hate her or love her for this one.  I mean who doesn't love cookie dough?!?!

1 cup butter (softened)
1 1/2 cups packed brown sugar
1 teaspoon vanilla extract
2 cups flour
3/4 cup  miniature chocolate chips

Cream together the butter and brown sugar with an electric mixer.  Add the flour and vanilla and continue to mix until it comes together.  Stir in the chocolate chips.  Form small cookie dough balls and store in the refrigerator or freezer. 

M&M Oatmeal Cookies

I had some M&Ms left from Christmas candy making and wanted to do something fun with them.  I thought the perfect thing would be M&M cookies so when I got on Pinterest I was even more excited to find M&M Oatmeal cookies!!!  In my opinion adding oatmeal to cookies is always a good idea. This recipe is slightly adapted from Life Made Simple.

1 cup all-purpose flour
1 1/4 cup old-fashioned rolled oats
1 cup brown sugar
8 tbsp butter (room temperature)
1 egg
1 egg yolk
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp vanilla
1/4 cup  chocolate chips
2/3 cup M&Ms

 In a stand mixer combine the butter, brown sugar and vanilla extract.  Beat for 3 to 4 minutes.  Add the whole egg and mix until combined then add in the egg yolk and mix until combined.  In a mixing bowl combine the flour, old fashioned rolled oats, baking soda and salt.  In a low speed slowly combine add the flour mixture to the butter mixture until fully combined.  Fold in the chocolate chips and M&Ms.  Place the dough in the refrigerator for 1 hour.  Heat oven to 350 and line a cookie sheet with parchment paper.  Scoop the chilled dough onto the cookie sheet and press each cookie with your hand to slightly flatten. Bake for 10 to 12 minutes or until the edges are slightly brown.  Remove from the oven and let them cool on the cookie sheet for 3 to 4 minutes then remove to a wired rack to remain cooling.  

Pumpkin Oatmeal Scotchies

Oatmeal Scotchies are probably one of my favorite cookies of all times.  My mom made them a ton when I was growing up and they hold so many happy childhood memories.  When I saw the recipe for Pumpkin Oatmeal Scotchies I knew I had to have them.  Pumpkin plus my favorite cookies...win!!!!  This recipe is from The Girl Who Ate Everything.

2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 cup butter (slightly softened)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 cup pumpkin puree
1 tbsp vanilla extract
3 cups old fashioned oats
1 (11 ounce) package butterscotch chips

Heat oven to 375.  In a small bowl combine the flour, baking soda, salt, pumpkin pie spice and cinnamon.  In a large bowl beat together the butter and sugars, add in the eggs, pumpkin puree and vanilla.  Slowly add in the flour mixture.  Stir in the oatmeal and butterscotch chips.  Chill the dough in the refrigerator for 30 minutes to 1 hour.  After the cookies have chilled take a spoonful of cookie dough and roll into a ball then press down to shape the cookie, repeat and bake for 8 to 12 minutes or until cookies are done.  Remove from oven and let the cookies cool for 2 minutes on the cookie sheet then remove from the cookie sheet and let the cookies finish cooling on a wire rack.