Ginger Snaps Cookie Balls

I love Kraft Food & Family Magazine! When I saw this yesterday I knew it would be perfect for our holiday party. I modified it a little though since I don't eat chocolate.
1 pkg. (8 oz.) cream cheese, softened

2-1/2 dozen ginger snaps (I used homemade but you the original recipe says used boxed cookies)

2 pkg. vanilla bark, melted

Crush two dozen of the cookies. Mix cream cheese and cookie crumbs until well blended.

Shape into balls using a cookie scoop; place in single layer in shallow pan. Freeze 10 min.

Crush remaining six cookies.

Dip in vanilla; place in single layer in shallow waxed paper-lined pan.

Sprinkle with remaining crumbs.

Refrigerate 1 hour or until firm. Keep refrigerated.

Almond Butter Cookies

1 cup butter

1 cup natural cane sugar

1 8 oz can almond paste

3 eggs

2-1/2 cups cake flour

1 cup mini morsels

Cream butter and sugar in a mixing bowl until light and fluffy. Add in almond paste. Mix on medium-high speed about 5 minutes. Stop to scrape down sides as needed. Add eggs one at a time and mix until well incorporated. Turn speed to low. Gradually add in cake flour. Fold in mini morsels.

Chill dough one hour.

Preheat oven t0 350. Line cookie sheets with parchment paper.

Using a cookie scoop evenly scoop dough onto cookie sheet. Bake for 15 minutes or until edges are golden brown. Slide parchment paper onto cooling rack to cool.

We made these for Santa. But this is Kaleb's 6th cookie in about 5 minutes. Santa might not get any!

Snickerdoodles

1 cup butter, softened

1 ½ cups sugar
2 eggs
1 teaspoons baking soda
½ teaspoons salt
2 ½ cups flour
2 teaspoons cream of tartar

1/4 cup sugar

2 teaspoons cinnamon

Cream together butter and 1-1/2 cups sugar until fluffy. Add eggs in one at a time mixing until well incorporated.

Sift together baking soda, salt, flour, and cream of tartar. Gradually add flour into butter mixture mixing just until combined.

Chill dough until firm.

Preheat oven to 350. Line cookie sheet with parchment paper.

Combine remaining sugar and cinnamon in a ramekin. Roll dough into balls and roll in cinnamon sugar mixture. Place on parchment lined cookie sheet.

Bake for 10-12 minutes. Cool on wire rack.

Sugar Cookies

Recipe from Annie's Eats

2 sticks butter, at room temperature

1 cup confectioners’ sugar

1 large egg

1 tablespoon vanilla extract

1 vanilla bean, split lengthwise

Zest of half a lemon

2½ cups all-purpose flour

In a large mixing bowl, cream together the butter and confectioners’ sugar on medium-high speed until smooth, 1-2 minutes. Beat in the egg, vanilla extract, seeds scraped from the vanilla bean, and lemon zest until blended.

Mix in the flour on low speed just until incorporated.

Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate until chilled and firm, at least 1-2 hours.

When you are ready to bake the cookies, preheat the oven to 375˚ F. Line baking sheets with parchment paper. Roll the dough out on a well floured work surface to about ¼-inch thickness. Cut with cookie cutters as desired and transfer to the prepared baking sheets.

Bake 8-10 minutes, rotating the sheets halfway through baking, until fully cooked but not at all browned. Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Decorate as desired.

Vanilla Bean Spritz Cookies

1-1/2 cups butter

1 cup sugar

1 egg

1 tablespoon milk

1 tablespoon amaretto

1 teaspoon vanilla extract

1 vanilla bean, sliced in half seeds scraped

3-1/2 cups all purpose flour

1 teaspoon baking powder

Gel coloring (if desired)

Cookie Press

Preheat oven to 375.

Cream together butter and sugar until fluffy. Add in egg. Beat until incorporated. Slowly mix in milk, amaretto, and extract. Stop mixer and add in vanilla bean seeds. Mix on medium speed for one minute.

Sift together flour and baking powder. With mixer on low gradually beat in flour mixture. Mix in gel coloring if desired.

Using a cookie press press cookies onto an ungreased cookie sheet.

Bake for 5-7 minutes or until the edges start to brown. Remove from pan immediately and cool on wire rack.

*Tip* Make sure your pan is cool or the dough won't stick to it.

Pumpkin Ginger Cookies

1/2 cup butter, at room temperature
1 3/4 cups granulated sugar, plus 1/2 cup more for coating
2 large eggs
1 can pumpkin
1/2 cup molasses
1 tablespoon balsamic vinegar
1 teaspoon pure vanilla extract
4 1/4 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cardamom
1/2 teaspoon freshly ground black pepper
1/3 cup crystallized ginger, finely chopped

Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed.

Lower to medium and add the eggs, pumpkin, molasses, vinegar, and vanilla.

Sift together the flour, baking soda, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated.

Fold in the crystallized ginger.

Chill dough overnight.

Preheat oven to 375. Using a cookie scoop form dough into balls. Roll in the remaining sugar. Place on a parchment lined cookie sheet, press down the dough gently, and leave the dough 2 inches apart.

Bake 12-14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Individual Peanut Butter Cheesecakes

As soon as I saw this recipe on foodgawker I had to try it! I made a few small changes. I may try to get more adventurous next time and make a peanut butter cookie for the bottom and use crunchy peanut butter.

18 peanut butter cream sandwich cookies
1 block 1/3-less-fat cream cheese, at room temperature
1/2 cup creamy peanut butter
1/2 cup natural cane sugar
1 tbsp pure vanilla extract
2 eggs, at room temperature
1/2 cup 2% honey Greek yogurt
pinch of fleur de sel

Preheat oven to 275. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each of 18 lined cups.

In the bowl of an electric mixer, beat the cream cheese and peanut butter at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and beat until combined. Beat in vanilla.

Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt and salt.

Spoon batter evenly among the 18 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup.

Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack.

Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

Pumpkin Oatmeal Scotchies

Adapted from Nestle Butterscotch Chips Bag


1-1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup butter, softened
1/2 cup canned pumpkin
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 tbsp flax seed
3 tbsp water
1 tsp vanilla extract
1/2 bag butterscotch chips
3 cups oatmeal (I used a combination or original and cinnamon roll instant packets. I didn't have any old fashioned oats.)


Preheat oven to 375. Line cookie sheets with parchment paper.


Combine flour, baking soda, and cinnamon in a bowl; set aside.


In a mixer bowl combine butter, pumpkin, sugar, brown sugar, egg, flax seed, water, and vanilla extract. Slowly add in flour mixture.


Fold in butterscotch chips and oatmeal.


Spoon onto cookie sheets.


Bake 9-12 minutes.


Makes 50 cookies: 2.03 points per cookie


Notes: You can make this lighter using Splenda, Splenda Blend Brown Sugar, and All Whites. These were a treat for the kids. I just calculated it out of curiosity.

Reese's Pieces Peanut Butter Cookies

2 cups all-purpose flour
1/2 tsp baking soda
3/4 c brown sugar
6 Tbsp butter, softened
2 eggs
1 tsp vanilla extract
1/4 cup peanut butter
3/4 cup Reese's Pieces

Preheat oven to 325. Line a cookie sheet with parchment paper.

Combine flower, baking soda, and brown sugar.

Add in eggs, vanilla and peanut butter.

Fold in Reeses's Pieces.

Bake for 15-18 minutes.

Gingersnaps with Crystallized Ginger

Original Recipe 1/2 cup butter, at room temperature
1 3/4 cups granulated sugar, plus 1/2 cup more for coating
2 large eggs, beaten
1/2 cup molasses
1 tablespoon balsamic vinegar
1 teaspoon pure vanilla extract
4 1/4 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cardamom
1/2 teaspoon freshly ground black pepper
1/3 cup crystallized ginger, finely chopped

Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed.

Lower to medium and add the eggs, molasses, vinegar, and vanilla.

Sift together the flour, baking soda, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated.

Fold in the crystallized ginger.

Chill dough overnight.

Preheat oven to 375. Using a cookie scoop form dough into balls. Roll in the remaining sugar. Place on a parchment lined cookie sheet, press down the dough gently, and leave the dough 2 inches apart.

Bake until crinkly around the edges, about 14 minutes.

Let cool on sheets for 5 minutes, then transfer to wire racks.

Butterscotch Pumpkin Cookies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup canned pumpkin puree
1-1/2 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon pumpkin pie spice
1 cup butterscotch chips

Preheat oven to 350.

Line a cookie sheet with parchment paper.

Combine butter, sugar, and brown sugar. Beat until smooth. Add in egg, vanilla, and pumpkin. Mix until well combined.

Combine flour, baking soda, and pumpkin pie spice in a small bowl. Slowly add to pumpkin mixture.

Stir in butterscotch chips.

Spoon cookies on prepared cookie sheets.

Bake 15 minutes.

Double Vanilla Sugar Cookies

2 sticks butter, softened
3/4 cups sugar
3 egg yolks
1 vanilla bean, sliced in half and seeds scraped
1 tablespoon vanilla extract
2-1/2 cups flour
1 tsp baking powder
1/2 tsp salt

Combine flour, baking powder, and salt in bowl. Set aside.

Beat butter and sugar in mixing bowl until light and fluffy.

Add egg yolks one at a time; beating well after each addition.

Add in vanilla beans and extract.

Slowly add flour mixture.

Divide dough into 3 equal portions. Place each dough chunk on wax paper. Roll into a ball. Press into disc. Roll disc 1/4 inch thick. Put wax paper on pan and cover with plastic wrap. Refrigerate over night.

Preheat oven to 350. Line cookie pans with parchment paper.

Cut cookies as desired. Place on cookie sheets. Bake 8 minutes or until edge starts to brown. (Time will vary depending on size of cookies you are making.)

Gather scraps, roll, and cut more cookies. If the dough gets too soft put in back in the fridge for a few minutes.

Cool on wire rack. Decorate as desired.

Maple Brown Sugar Granola Cookies

Adapted from Cascadian Farm Maple Brown Sugar Granola Box

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 tsp vanilla
2 eggs
2 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
4 cups Cascadian Farm organic maple brown sugar granola
3/4 cup almonds

Heat oven to 350. In large bowl beat butter, sugars, vanilla and eggs with electric on low speed until light and fluffy. Beat in flour, baking soda and salt until well mixed.

Stir in granola and almonds. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper lined cookie sheets.

Bake 11 - 13 minute or until golden brown. Cool on cooling rack.

Spiced Madeleines

Recipe from Baking From My Home to Yours
5 tablespoons light butter, melted and cooled
3/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/2 teaspoon ground cinnamon
dash of nutmeg
dash of ginger
1/3 cup sugar
1/2 teaspoon lemon zest
6 tablespoons All Whites (2 eggs)
2 teaspoons vanilla extract
2 tablespoons honey

Whisk together the flour, baking powder,salt, cinnamon, nutmeg, and ginger.

Working in a mixer bowl, or in a large bowl, rub the Splenda blend sugar and lemon together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla and honey. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the Madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)

Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size Madeleine molds, or up to 36 mini Madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that.

Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.

Brown Sugar Apple Pecan Shortbread Cookies

Adapted from Baking: From My Home to Yours p.127
Ingredients:
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1 stick butter, at room temperature (I used 1/2 regular, 1/2 light)
1/2 cup apple butter
3/4 cup (packed) light brown sugar
1/2 cup finely ground pecans
Confectioners’ sugar, for dusting (optional)

Directions:
Sift together the flour, cornstarch, salt and cloves.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don’t work the dough much once the flour is incorporated. Add the pecans and give the mixer a couple of turns, just to get the nuts into the dough.

Using a rubber spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9×10-1/2-inch rectangle that’s 1/4-inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate dough for at least 2 hours, or for up to 2 days.

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats.

Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1-1/2 inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale - they shouldn’t take on much color. Transfer the cookies to a rack.

If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Double Chocolate Chip Cookies

1 package Pillsbury Reduced Sugar Devils Food Cake Mix

3/4 cup apple sauce

1 tablespoon vanilla extract

2 eggs

1 bag mini chocolate chips

Preheat oven to 375.

Combine all ingredients in mixing bowl.

Drop by rounded spoonfuls onto parchment paper lined cookie sheets.

Bake for 8 to 10 minutes.

Key Lime Coconut Madeleines

Adapted from Baking From My Home to Yours

(I don't have a Madeleine pan so I used a mini muffin pan.)

⅔ cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
½ cup sugar
Grated zest of 4 key limes
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
5 tablespoons light butter, melted and cooled
Confectioners' sugar, for dusting

Whisk together the flour, baking powder and salt.

Working in a mixer bowl, or in a large bowl, rub the sugar and key lime zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the Madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)
Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size Madeleine molds, or up to 36 mini Madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.

Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.

If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.
Just before serving, dust the madeleines with confectioners' sugar.

Ranger Cookies

Adapted from What's Cooking Recipe Exchange Apr/May ‘08

1/2 c light butter or nonfat plain yogurt

1/2 c sugar

1/4 c Splenda brown sugar blend (packed)

1 egg

1 tsp vanilla

1 c flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 c oats

1 c Cinnamon Pecan Special K

1/4 c shredded coconut

1/4 c butterscotch chips

Heat oven to 375.

Blend first 9 ingredients. Stir in oats, cereal, coconut, and butterscotch chips.

Bake on ungreased cookie sheet for about 10 minutes.

***If using yogurt the cookies are best when they are warm. They get a little chewy after the first day.***

Peanut Butter Pockets

1 can (14 oz.) Fat Free sweetened condensed milk

3/4 cup reduced sugar Peanut Butter
2 cups all-purpose reduced fat Bisquick

1 teaspoon vanilla extract

Preheat oven to 375°F.

Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add Bisquick and vanilla; blend well.

Shape into 1-inch balls. Place 2 inches apart on parchment paper lined cookie sheets.

Using the back of your thumb make an indention in the center of the cookie. Fill it with whatever you would like. (I used strawberry jelly, marshmallows, coconut, honey, heath bits, caramel bits, & bananas.)

Bake 8 minutes or until very lightly browned (do not over bake).

Remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container.

Cookies & Cool Whip

Recipe from Dawn McGuire

1 package Cookies
1 large tub Cool Whip
1 glass milk

Dip the cookies in milk, layer them on whatever size pan you want. Spread a layer of cool whip, repeat, ending with a layer of the cookies. Let it chill in the fridge for at least an hour to set.