Happy weekend! I’ve got something to tell you guys, and it’s important. 

Cookie bars. 

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They are maybe the best thing to ever happen to cookies, and I totally mean that. If you’re like me, usually 2 batches in, you’re like totally over baking cookies and wishing you hadn’t made a double batch. How many times do I have to scoop and roll before this is over?

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I mean don’t get me wrong, I love baking, obvs. But I love to bake things that are fairly easy, and completely satisfying as a whole experience. Rotating pans in and out of the oven for 3 hours just lessens the ease. 

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There’s certainly no end in sight for traditional cookies. But finding epic cookie recipes that you can just spread out into a cake or sheet pan- that’s golden. One bake you guys, one single time. It’s perfect. You cut the sheet of cookie into, well, cookie-sized bars, and you’ve just made possibly two dozen cookies at one time! 

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My favorite cookies are classic sugar, and if you add frosting you’re a hero. Today, I’m a hero. 

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I added sprinkles because why not, and made the frosting purple for ya know, being pretty. These are tender, sweet, and super easy to whip up! If you love sugar cookies, it’s everything you’ve ever wanted. After just a few minutes of prep and bake, you’ll be able to enjoy not only a fantastic cookie, but a super fluffy, light, and sweet buttercream. 

Frosted Sugar Cookie Bars

Ingredients

  • For the cookies:
  • 1/2 cup softened butter
  • 1/4 cup + 2 tbs canola oil
  • 3/4 cup sugar
  • 1/4 cup powdered sugar
  • 1 egg
  • 3 tbs. water
  • 2 tsp vanilla extract
  • 1 tsp. almond extract
  • 3 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • Pinch of baking soda
  • 1/4 cup rainbow sprinkles
  • For the frosting:
  • 2 sticks softened butter
  • 3 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • Pinch of salt
  • 2 tbs. heavy cream
  • Food coloring of choice

Instructions

  • For the cookies:
  • Preheat the oven to 350 degrees, and grease and line a 13 by 9 inch cake pan with parchment paper.
  • Beat together the butter, oil, sugar, and powdered sugar until combined.
  • Add in the egg, water, vanilla, and almond extracts. Beat until just combined.
  • Mix together the flour, salt, baking powder, and baking soda, and then slowly add to butter mixture until combined. Fold in the sprinkles
  • Spread the dough into your lined baking pan and press down evenly.
  • Bake at 350 degrees for 14-16 minutes, or until just golden and set. Let cool completely before frosting!
  • For the frosting:
  • Beat together the butter and powdered sugar until smooth. Add in the vanilla and almond, and the heavy cream.
  • Beat until the frosting is fluffy. Add in your food coloring, and spread over your cookies!
  • Cut the cookie sheet into bars, and enjoy!
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I had a bit of a thing this weekend. Like.. a cookie-type-thing. 

Basically, today, for nearly no good reason, I made three batches of cookies. I mean, it’s Christmas guys, I’m not feeling too bad about the whole thing actually. 

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Plus, I’ve got a whole office of cookie-eaters to bring these too, so I won’t be eating them all myself. I mean don’t get me wrong, I work in this office too, so I’m definitely a part of the cookie eating crew. And there will likely be extras at home. You know what, let’s not even talk about it anymore. 

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I made a batch of these cake batter cookies from Sally’s Baking Addiction, and they are too easy. Like seriously, it’s dangerously easy. I added 1/4 cup flour to the recipe just because I’m at a higher altitude, and these turned out perfect. They’re sweet, soft, and super flavorful guys- I really recommend these. 

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Next, I whipped up a batch of snickerdoodles, which you can find the recipe for below. These are basically just sugar cookies that are rolled in cinnamon and sugar before baking, and I actually put a bit of cinnamon into the cookie dough as well for good measure. 

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Last, we’ve got Classic Chocolate Chip Walnut Cookies, recipe linked here. Basically, I took my classic recipe for these babies and just scooped out smaller cookies to match my other batches. This recipe also has a touch of cinnamon, just for that added warmth and sweetness. Basically, if you’re looking for an awesome chewy chocolate chip cookie recipe, this is my go-to!

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Let’s all just skip work and regular life stuff this week for cookies, amiright? Enjoy!

Snickerdoodles

Ingredients

  • 2 1/2 cups + 2 tbs. flour
  • 1 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 cup softened butter
  • 1 1/4 cups sugar
  • 3 egg yolks
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1/4 cup sugar
  • 1/2 tsp. cinnamon

Instructions

  • Preheat oven to 350 degrees
  • In a medium bowl, mix together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
  • In a large bowl, beat together the butter and 1 1/4 cups sugar until fluffy.
  • Add the egg yolks, vanilla, and almond extracts. Beat until combined.
  • Slowly add in the flour mixture until fully combined.
  • In a small bowl, mix together the remaining sugar and cinnamon.
  • Scoop cookies into 1 inch balls, and roll into cinnamon-sugar mixture.
  • Place on a lined baking sheet, and push the cookies down slightly. Bake for 10-12 minutes, or until just slightly golden.
  • Cookies should be cracked and set.
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I’m so ready for all the great cookies that come with the winter months guys. Let’s consider this my first Christmas cookie of the season!

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Shortbread cookies are one of my favorites, and this is a great recipe to make with your family. Since there’s no eggs in it, you can technically eat the dough, so if you’ve got kiddos who like to sneak bites of raw cookie dough, this is a perfect recipe. Plus, they hold their shape while baking really well, so you can use cookie cutters and do whatever you’d like!

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This is a super buttery, lightly sweet cookie that is perfect with just about anything. I’ve decided to dip these ones in chocolate or icing and coat them with yummy things, but they are really good plain as well. I chose some wintry-sprinkles with snowflakes, some red sugar, and crushed peppermint-chocolates. 

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You can also flavor these however you’d like. A little lemon extract and zest tastes amazing, and you can even just coat the cookies in powdered sugar. 

Honestly, on top of being super delicious, these cookies are one of the easiest recipes I’ve got. With so few ingredients, you’ve probably got everything you need in your pantry already. 

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I hope you guys enjoy! More Christmas cookies and holiday recipes are soon to come!

Dipped Shortbread Cookies

Ingredients

  • 1 1/2 cups softened butter
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 3 1/4 cups flour
  • 1/2 tsp. salt

Instructions

  • Beat together the butter and the sugar until light and fluffy. Add the vanilla and almond extracts.
  • Beat in the flour and salt slowly.
  • Press the dough into the bottom of the bowl- it will be crumbly. Chill for 30 minutes.
  • Preheat the oven to 325 degrees.
  • Roll out your dough and cut into desired shapes. Bake for 8-10 minutes, or until edges are just slightly golden.
  • Dip in melted chocolate or icing of your choice!
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Have I mentioned yet that I love cookie season? I love cookie season. 

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These cranberry white chocolate oatmeal cookies are pretty classic, although most people have either never heard of them, or completely love them. This is my first time making them from scratch, but I have had them a couple of times in my childhood. 

Do you remember people selling tubs of cookie dough door-to-door? Usually for school fundraisers and such, this is the only other time I’ve had this combo of fantastic fall flavors. 

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If I’m being perfectly honest, I don’t typically like cranberries, or most fruit in general. Cranberry sauce is just.. ugh- bottom of the Thanksgiving food ladder for sure. I also hate raisins, which is why you’ll never see one on this blog, or even in my home ever. But somehow, dried cranberries baked into the perfect oatmeal cookie, they just get me. Toss in some sweet white chocolate chips, and you’ve really got the cookie of your fall dreams sitting right there. 

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In regards to the oatmeal cookie, this is kind of special recipe. When I was in middle school home ec class, we made one that was similar to this cookie- the oatmeal is actually blended up to a powder. This gives you the oatmeal flavor, but a little bit less of the oatmeal texture, which means you can get a more traditional cookie-like mouth-feel. I love old fashioned oatmeal cookies too, but sometimes I want something with more structure, and the ability to hold up to baking a bit better. 

This is a classic cookie, and keep in mind that even raisin haters like myself think it’s pretty awesome! Enjoy!

Cranberry White Chocolate Oatmeal Cookies

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 3 dozen cookies

Ingredients

  • 1 cup soft butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 3/4 cup oatmeal, blended to a rough powder
  • 2 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 cup white chocolate chips
  • 1 cup chopped dried cranberries

Instructions

  • Preheat the oven to 350 degrees.
  • Beat together the butter and sugars until fluffy. Add in the eggs and vanilla and mix.
  • In a separate bowl, mix the oatmeal, flour, salt, cinnamon, baking soda, and baking powder.
  • Slowly beat the flour mixture into the butter mixture until completely combined.
  • Fold in the chocolate chips and cranberries. Scoop into 2 tablespoon-fulls on a lined baking sheet.
  • Bake for 8-10 minutes, or until the tops are just starting to brown. Do not over bake!
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Hey guys! Happy Thursday first of all, it’s almost Friday people!

 

I’m really excited about this one. I love sugar cookies, and I really love those cracked, chewy, beautiful ones that you can find in bakeries sometimes. I actually used to work in a big chain coffee shop, and they carried the perfect bakery style sugar cookie. Of course, we didn’t make them from scratch- they came in hockey-puck sized discs that we baked in house. 

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I personally love some crunchy sugar crystals on the outside, just enough to add that extra texture to the chewy perfection that I’m about to bite into. I actually have another recipe that yields a similar result, but it’s much more complicated. That’s why I’m so pumped about this recipe, it’s crazy fast and easy, and I promise it’s going to be one of the best cookies you’ve ever had!

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Some of my favorite cookies are the kind you roll out and cut, but these babies don’t require any of that jazz. I rolled mine in raw sugar (or turbinado sugar if you’re fancy), and it was the perfect addition to an already awesome recipe. 

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By the way, can you guys tell I’m ready for the winter cookie season to get here already? I can’t get enough cookies lately, and I’m not saying that’s a bad thing. But seriously, these cookies took me less than an hour to make, from the very first ingredient, all the way to baking every bit of dough. Seriously guys. Need to get that sugar cook craving satiated? I got you. 

Enjoy!

Bakery Style Sugar Cookies

Ingredients

  • 2 1/2 cups + 2 tbs. flour
  • 1 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1 cup softened butter
  • 1 1/4 cups sugar
  • 3 egg yolks
  • 1 tbs. vanilla extract
  • 1 tsp. almond extract
  • 1/4 cup raw sugar or sugar crystals

Instructions

  1. Preheat your oven to 350 degrees
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
  3. In a large bowl, beat together the butter and sugar until light and fluffy.
  4. Add in the egg yolks, vanilla, and almond extracts, and beat until combined.
  5. Slowly add in the flour mixture and beat until fully combined.
  6. Scoop out dough in 2-tablespoonfuls. Roll the tops in raw sugar or sugar crystals.
  7. Place on a lined baking sheet about 2 inches apart. Bake for 12-13 minutes, or until cookies just begin to brown on the edges- do not over bake!

Recipe Notes

Adapted from All Recipes

So guys, here’s the deal. I’ve posted the best chocolate chip cookie recipe before, and it truly is awesome. Today, I’m sharing a re-vamp of the recipe with toasted walnuts added and some pretty new pictures. Sometimes an old recipe just needs a face-lift. 

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Fall and winter are in the air, and I’m so excited to get ready for cookie season! Fall and winter are really my preferred half of the year, and every morning that I wake up in a cooler house, I’m just a little bit happier. Whether you’re a Halloween fanatic, or you just like the pretty leaves, there’s really just something about this time of year. 

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Cookies, along with fall, just make me feel warm and cozy inside. I think we can all agree that fresh baked chocolate chip cookies have a hold on our hearts, and this recipe has a pinch of cinnamon for added warmth and overall coziness. 

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I’m excited to be sharing photos for this recipe from my new camera! I’ve been wanting to invest in a sweeter setup for a while now, and I finally made the jump. Doesn’t make things look so pretty? 

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I actually typically don’t like nuts in cookies, or like, anything. But every once in a while, a good chocolate chip walnut cookie just sounds right. This recipe has the addition of cornstarch, which helps keep the cookies chewy and awesome. I actually saw the idea of adding cornstarch on another blog years ago, but I can’t remember where! These cookies are a classic, and they are the best of if you ask me. 

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I hope you guys love this recipe as much as I do, enjoy!

Classic Chocolate Chip Walnut Cookies

Ingredients

  • 4 cups flour
  • 1/4 cup cornstarch
  • 2 tsp. baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 cups softened butter
  • 1 1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tbs. vanilla
  • 1 cup chocolate chips
  • 1/2 cup mini chocolate chips
  • 1 cup chopped toasted walnuts

Instructions

  1. Preheat the oven to 350 degrees, and line two baking sheets with parchment or non-stick sheet.
  2. In a medium bowl, stir the flour, cornstarch, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, beat together the butter and both sugars until fluffy.
  4. Beat in the eggs and vanilla until smooth.
  5. Slowly add in the flour mixture until well combined. Fold in the chocolate chips and walnuts.
  6. Scoop large 2 tablespoon-fulls onto your baking sheets. Bake for 8-10 minutes, or until edges are slightly golden.

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