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Ready for a few more cookie recipes? Of course, you are! Our second day of holiday treats includes a Ginger Spice cookie that may become my new holiday tradition, a fun update on every kid’s favorite, the Oreo, and a VEGAN Chocolate Chip Cookie guaranteed to please everyone.
Chewy Ginger Spice Cookies
First, here’s my holiday baking experiment. I have a shelf full of freshly ground spices I was determined to use this year. This is a tweaked version of the Chewy Molasses-Spice Cookies at MarthaStewart.com. I hope you like them as much as I do; I needed two test batches to get them right!
The original recipe only called for cinnamon and nutmeg, so I added my latest favorite, ginger (and some cloves too). Also, the first batch was way too dry (sorry Martha!) so I added some extra molasses on the next try. My second batch was a success and produced perfectly spiced, crunchy, chewy cookies with an almost caramelized taste. It’s a fantastic wintery cookie and I know I’ll be making these for years to come!
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 ground ginger
1/4 ground cloves
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/3 cup molasses
-Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
-With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
-Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
-Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days. Makes 36
1 package Oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark
-Finely crush 7 cookies (including cream center) in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
-Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
-Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
-Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration.
-Refrigerate (or place in freezer) and enjoy! Makes about 36 truffles.
Note: Take a look at Bakerella’s post Grocery item goes gourmet for beautiful step by step photos.
Fool Your Friends Vegan Chocolate Chip Cookies
Finally, Recessionista shares her recipe for Vegan Chocolate Chip Cookies: “I have been trying to go vegetarian lately, and vegan when possible (still love my cheese and can’t seem to quit it yet.)
After trying about a zillion vegan cookie recipes in the past several months, this is THE BEST, hands down. I found a basic recipe from VegWeb.com and after a few modifications, I have perfected it! You would never know, to eat one, that it’s missing the dairy/eggs. Plus, I love that you can use basic ingredients and it doesn’t require a trip to a specialty store!”
1/3 cup cashew butter, almond butter, or peanut butter
2 tablespoons canola oil
1 cup brown sugar or organic cane sugar (or slightly less, to taste)
1/3 cup soy or rice milk
1 teaspoon pure vanilla extract
1 cup whole-wheat pastry flour or unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup dairy-free chocolate chips
-Preheat oven to 425 degrees F. Grease a large baking sheet and set aside.
-Whisk together first five ingredients until very smooth. Add remaining ingredients and stir to combine.
-Drop batter by large spoonfuls onto prepared baking sheet (batter will be thick but don’t worry, it’s fine).
-Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack. Makes: Approximately 10 large cookies or 20 small cookies.
Note: “Since I am not vegan (yet!), I cheat sometimes and use regular chocolate chip cookies. I’ve also made these with cinnamon chips and they are equally delicious. You can also add sunflower seeds, nuts, raisins, shredded coconut or anything else you think would go well with peanut butter. It’s always delicious and your friends will never know they’re vegan, I swear.”