Pumpkin Snickerdoodles #FilltheCookieJar

It’s the first Thursday of November and that means time to Fill the Cookie Jar! Where did October go? I can’t believe we’re already six days into November and the holidays are right around the corner. This month’s theme was Thanksgiving and I really struggled finding a recipe to make. I was originally thinking about something with cranberries, but after asking my husband for suggestions, he wanted something with pumpkin.

I found an easy recipe to make pumpkin snickerdoodles. OMG…they’re amazing. I’m trying to resist eating the rest of the container as I type this up. They’re what you love about snickerdoodles – soft and full of cinnamon – but with a twist of pumpkin thrown in there. 
2 3/4 cup whole wheat white flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 3/4 cup sugar, divided
2 sticks unsalted butter, softened at room temperature
1 egg
3/4 cup pumpkin puree
2 tsp ground cinnamon
Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside. 
In a large bowl, mix together the flour, cream of tartar, baking soda, salt and 1 tsp pumpkin pie spice. Using a stand mixer, cream the butter and 1 1/2 cups of sugar until the mixture becomes light and fluffy. Mix in the egg at medium speed and then the pumpkin puree. Slowly add in the dry ingredients until the cookie batter comes together. 
In a small bowl, combine the remaining 1/4 cup of sugar, 2 tsp of cinnamon and 1 tsp of pumpkin pie spice. Using a small scoop, roll 2 tablespoons of dough into a ball and roll in the cinnamon-sugar mixture. Place on the prepared cookie sheet and continue until all the dough has been rolled into balls. 
Bake for 10 to 12 minutes until the cookies start to lightly brown but still look puffy. Allow the cookies to cool for 5 minutes on the pan and then transfer to a wire rack to cool completely. 

Candy Corn Swirl Cookies – #Fillthecookiejar

It’s the first Thursday of the month and that means – cookie time! This month’s theme for the Fill the Cookie Jar Group is Halloween/Pumpkin. I decided to go with a Halloween themed cookie this month and saved pumpkin for an option for next month. I’m behind on decorating, getting the kids costumes and looking at my calendar for the month of October, it’s going to be a struggle to get everything in that I want to.

So now onto the cookies. They’re a simple sugar cookie recipe, colored with dye and then rolled up. They could be made for any season or in a variety of colors. I thought it would be fun to do candy corn colors, since it’s my favorite candy at Halloween. My daughter was excited for them since I haven’t made cookies in a couple of weeks.

2 sticks unsalted butter, softened at room temperature
1 cup sugar
1 egg
1 tsp baking powder
1 tsp vanilla extract
2 1/2 cups flour
food coloring – orange & yellow (or whatever colors you want to make your cookies)

In the bowl of a stand mixer, cream the two sticks of butter until it’s soft and creamy. Add the sugar and mix. Add in the egg, baking soda, and vanilla. Mix until the ingredients are creamy and everything is combined. Add the flour one cup at time to finish the dough. If the dough is sticky, add more flour (1/4 cup at a time) until the dough is no longer sticky.

Divide the dough into three even amounts. Color one orange, color the other yellow, and leave the last one uncolored. Wrap all the dough in plastic wrap and place in the refrigerator to firm up and chill for 20 to 30 minutes.

Once the dough is firm, roll out the dough until its 1/2 inch thick. Stack the rolled dough on each other, I started with uncolored,  yellow and then orange. Starting on the long side, roll the dough to form a roll. Wrap the dough in plastic wrap and place back in the refrigerator to chill for at least an hour.

When ready to bake the cookies, preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside. With a knife or piece of thread, cut the dough into 1/2 inch thick cookies. Place the cookies two inches apart on the prepared baking sheets. Bake for 8 to 10 minutes until the cookies are no longer shiny. Allow to cool completely before removing from baking sheets.

Source: The Simple Sweet Life

Oatmeal Cream Pies with Maple Cream – #FilltheCookieJar

I’m excited for this month’s Fill the Cookie Jar reveal! This month’s theme was Fall and it gave me so many options to choose from. My sister in law gave me a copy of The Beekman 1802 Heirloom Dessert Cookbook and I knew it was a great place to start looking for a recipe. The cookbook is broken down into the four seasons, so I went right to the fall section and found this recipe for oatmeal cream pies.

As a child I loved Little Debbie’s oatmeal cream pies, but have never made a homemade version. These are so much better than them! I called them a grown up version. They had the perfect amount of spice and toasting the oats brings out an amazing nutty flavor. The original recipe called for a ginger cream but I knew finding crystallized ginger would be difficult, so I substituted maple syrup instead. The cookies are crisp, but I had put the cookies in the fridge due to the heat and humidity and they softened up. That’s what I loved about them and really reminded me of my childhood.

1 1/2 cups rolled oats
1 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 stick unsalted butter, softened at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
8 oz cream cheese, softened at room temperature
1/3 cup confectioners sugar, sifted
2 Tbsp pure maple syrup
Preheat oven to 350 degrees. Line two baking sheets with parchment papers and set aside. On a separate baking sheet, spread out the oats. Place on the baking sheet on the upper rack and make for 10 minutes until lightly browned and fragrant. Remove from the oven and allow to cool. Keep the oven on to make sure it’s preheated to bake the cookies. 
In a small bowl, combine the flour, baking powder, baking soda and spices. In the bowl of a stand mixer, cream together the butter and both sugars until light and fluffy. Add in the egg. Slowly add in the flour mixture until just combined. Stir in the toasted oats by hand. 
Scoop the batter into two tablespoon sized balls and place them two inches apart on the baking sheet. With dampened hands, flatten each to 1/2 inch thick. Bake for 12 to 13 minutes until they were lightly browned and then remove and allow to cool 5 minutes on the baking sheets. Transfer to a wire rack to completely cool. 
While the cookies are cooling, beat the cream cheese with confectioners sugar until smooth. Add in the maple syrup until combined. Spread the filling onto half of the cookies and then top with the remaining cookies. 

Chocolate Peanut Butter Sandwich Cookies #FilltheCookieJar

It’s time for the August edition of Fill the Cookie Jar! I love cookies and was so excited for this month’s theme – Back to School/Kids Favorites. I polled my friends on Facebook to find out their kids favorites since my kids like any variety of cookie. The overwhelming comment was chocolate chip cookies…but I have already made several recipes and next up was oreos. That was a good idea! I love a good sandwich cookie and you can’t beat the combination of chocolate and peanut butter.

These cookies are soft and not crisp like a traditional oreo. The peanut butter filling was AMAZING! I could have just eaten it right out of the bowl, but that probably would have not been good for my “diet.” I didn’t realize these cookies would be so big, and would make them half the size next time. I made them for a playdate my daughter was having and one cookie was too big for each of the girls…though one was perfect sized for me. 🙂

1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups flour
1 stick unsalted butter, softened at room temperature
2/3 cup brown sugar, packed
1/4 cup sugar
1 tsp vanilla
1 egg
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a medium bowl, combine the cocoa powder, baking soda, salt, and flour. In the bowl of a stand mixer, cream together the butter and both sugars. Add in the vanilla and egg until the mixture is smooth. Slowly add in the dry ingredients until combined. 
Scoop two tablespoon sized balls (or 1 tablespoon if you want smaller cookies) onto the prepared cookie sheet about 2 inches apart. Bake for 10-12 minutes or until they lose their glossy shine. Transfer to a wire rack and allow to completely cool.
Once the cookies are cooled, make the filling. 
1 stick unsalted butter, softened at room temperature
1 cup creamy peanut butter
1/4 tsp salt
3 cups powdered sugar
1 tsp vanilla
2-3 tsp whole milk or heavy whipping cream
In the bowl of a stand mixer, beat together the butter and peanut butter. Add in the salt and slowly beat in the powdered sugar. Stir in the vanilla and 2 teaspoons of milk. Add another teaspoon of milk if the filling is not the consistency you want. Transfer the filling into large ziploc bag and cut one of the corners off. Pipe the filling onto half of the cookies. Place another cookie on top and press down softly to spread the filling out. There will be left over filling as the recipe makes a lot. I froze the remaining in an airtight container and plan to use it the next time I make zucchini muffins. 

Apple Pie Cookies – #FilltheCookieJar

I’m excited to share this recipe for July’s Fill the Cookie Jar Facebook group! This month’s theme was patriotic. I didn’t want to go with a red,white, blue theme, so I thought more about what exactly patriotism meant. I did a little research to find out what others things they felt were patriotic – answers ranged from flags, freedom, stars and stripes, and someone suggested apple pie. Perfect, but how could I turn that into a cookie?

Of course, where else do I go when I have an idea but need inspiration – PINTEREST! I found this great recipe for apple pie cookies and knew this was it. I loved the recipe, it was super simple and the flavor was perfect. Plus, who doesn’t love handheld apple pies?!? The crust, tender apple and spices – YUM!

2 refrigerated pie crusts or a homemade recipe for pie crust
2 medium apples, peeled and shredded
squeeze of lemon juice
3 tsp granulated sugar
1 1/2 tsp flour
3/4  tsp cinnamon
dash of nutmeg
1 egg
2 Tbsp water

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Set aside.

In a bowl, shred the apples and squeeze out as much juice and discard. This will keep your crust from getting soggy. Return the apples to the bowl and add in the lemon juice, 1 1/2 teaspoons sugar, flour and 1/2 teaspoon of cinnamon. Stir to combine and set aside. Combine the remaining 1/4 teaspoon of cinnamon and 1 1/2 teaspoon of sugar in a small bowl, set aside.

Roll out the pie crust and cut 2 1/2 to 3 inch circles. Make sure to have an even number of circles to have a top and bottom for each cookies. In a small bowl, whisk together the egg and 2 tablespoons of water to create an egg wash. Brush the egg wash on half of the pie crust circles. Scoop a heaping teaspoon of the apple mixture onto the egg washed circles. Top each bottom with another piece of crust and crimp the edges to seal the cookies together.

Place the cookies on the prepared baking sheet. Brush each of the tops with the egg wash and sprinkle the cinnamon-sugar mixture on each cookie. Cut a small x into the top of each cookie to allow steam to escape.

Bake for 25 to 30 minutes or until the cookies are golden brown. Place on a cooling rack to cool completely before eating.

Source: Eat Your Heart Out

Coconut Macaroons – #FilltheCookieJar

Today’s the reveal for June’s Fill the Cookie Jar. We’re a group of bloggers that are given a theme for the month and then need to bake a cookie based on the theme. It’s fun and I always know I’ll be baking at least a dozen cookies each month, that’s a win in my book!

This month’s theme was Father’s Day favorites. This was hard for me as my dad would have celebrated his 56th birthday on Tuesday, but he’ll be gone 6 years this August. My dad was diagnosed with melanoma in 2004 and fought a 4 year long battle. My dad loved these chocolate pudding cookies with walnuts, it was always the one cookie we made over the holidays, but I know he would have loved these coconut macaroons too. I remember we would go to a local farmer’s market and the Italian bakery would have these giant chocolate covered macaroons. They were so good especially as a child. So to honor my dad and celebrate his birthday, here’s a quick and simple recipe for these amazing, delicate cookies.

3 large egg whites
1/2 cups sugar
1/2 tsp vanilla extract
1/4 tsp salt
14 oz bag of sweetened coconut flakes
Preheat oven to 325 degrees. Line two baking sheet with parchment paper and set aside. 
In a large bowl, whip together the egg whites, sugar, vanilla extract and salt until the mixture is glossy and the sugar is dissolved. Gently fold in the coconut. 
Scoop the batter on the prepared baking sheets in 2 tablespoons sized balls about 1 inch apart. Bake for 20-25 minutes, rotating the baking sheets half way through the cooking process. Let cool completely. I melted about 1/3 of a cup of semi-sweet chocolate chips (I wish I would have dark chocolate) and placed a teaspoon on top and then sprinkled a little fleur de sel salt on top.

Source: Pinterest

Chewy Oatmeal Chocolate Chunk Cookies #FilltheCookieJar

It’s time for May’s Fill the Cookie Jar! If you’re not familiar with Fill the Cookie Jar, it’s a group of bloggers that are given a theme to make cookies about and then we all share them. It’s a lot of fun and I’m glad I participate monthly!

This month’s theme was Mother’s Day. Since I’ve already made a few of my mom’s favorite cookies (as well as mine), I decided to make a cookie with a few of my favorite things. I apologize for the lack of posts last week, I was doing a detox and was only eating mainly vegetables and few fruits…nothing fancy or exciting. But I did lose almost 6 pounds, so it was worth it and definitely something that I would continue doing occasionally.

So back to cookies, these are the perfect bite of a few of my favorite things – oatmeal, dark chocolate and coconut! YUM!! They were chewy and best when they were still slightly warm. To make it even better, the batch was donated to my daughter’s school for their staff appreciation luncheon. I hope all the teachers and support staff loved them as much as me. I know I’ll be making them again!

1 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 sticks unsalted butter, softened to room temperature
1 1/2 cups light brown sugar, packed
1 egg
 1 1/2 tsp vanilla extract
2 cups old-fashioned oats
3/4 cup shredded coconut
7 ozs bittersweet chocolate, chopped into small chunks
Preheat oven to 350 degrees and line two baking sheets with parchment paper. Set aside. 
In a small bowl, combine the flour, baking soda and salt. Mix well. 
In the bowl of a stand mixer, cream together the brown sugar and butter until light and fluffy. Add in the egg and vanilla and continue beating until well combined. With the mixer on low speed, slowly add in the flour mixture until just combined. 
Fold in the oats, coconut and chocolate chunks in by hand. Scoop the batter into rounded tablespoons and place on the prepared baking sheets, 2 inches apart. Bake for 12 to 14 minutes or until the cookies are golden brown. Transfer to a wire rack to completely cool. 
Source: The Greyston Bakery Cookbook 


Carrot Cake Cookies #FilltheCookieJar

Welcome to April’s Fill the Cookie Jar – the group of us bloggers who share cookie recipes monthly based on different themes. This month, we were given the theme, Easter/Spring. The first thing that comes to mind when I think of Easter and spring is carrot cake. I know…it’s random, but once spring hits, it’s time to start thinking about what’s going in the garden and the beginning of new things. I searched for several recipes and finally settled on the one below. I liked it because it was paleo and took me outside of my baking comfort zone.I had all the ingredients in my pantry except for almond meal, but I knew the nut stand at the local farmer’s market would have it.

These cookies are really good, even Cooper gobbled them up! I made them smaller than the original recipe suggested but it was the perfect size for the kids to eat one and be done. The original recipe also recommended them to be topped with coconut butter, but I thought they were perfect as is and decided to skip that step.

2 cups almond meal
1/4 tsp salt
1/4 tsp baking soda
1 tsp cinnamon
6 Tbsp melted coconut oil
1/4 cup pure maple syrup, room temperature
1/2 tsp vanilla extract
1 cup very finely shredded carrots (I used a microplane grater)
1/2 cup finely shredded unsweetened coconut

Preheat oven to 350 degrees and line a large cookie sheet with parchment paper. In a large bowl, combine the almond flour, salt, baking soda and cinnamon. In a small bowl, heat the maple syrup on high in a microwave for 10 minutes. Add in the melted coconut oil and vanilla extract and whisk together.

Pour the wet ingredients into the dry mixture and stir to combine. Fold in the shredded carrot and coconut. Using a 2 tablespoon scoop, scoop out the cookie dough and place on the prepared baking sheet leaving 2 inches apart. Using the back of the spoon, press down slightly on the balls to form a disc.

Bake for 12 to 14 minutes or until the cookies are cooked through and starting to turn golden brown. Allow the cookies to cool on the baking sheet for 10 minutes and then transfer to a cooling rack to completely cook. Store in an airtight container in the refrigerator.

Source: Healthy Food for Living 

Chocolate Mint Cookies #FilltheCookieJar

Welcome to the March edition of Fill the Cookie Jar. This month’s theme was Green / St. Patrick’s Day. When I think of green and cookies, the first thing that comes to mind is mint! I was looking for a St. Patty’s day cookie but everything was shamrocks and as you know, I’m still working on finding a sugar cookie recipe…plus I need to start adding cookie cutters to supplies. Speaking of cookie cutters, there’s this guy at a farmer’s market. His stand is so tiny and he has just about every type of cookie cutter you can imagine and if he doesn’t, he’ll custom make one for you!

Back to the cookies, I love the combination of chocolate and mint and thought these would be perfect for this month’s theme. I love the little swirl of green from the melted Andes Mint on top. I ran out of mints (someone opened the box and ate a few before I made these), so I was able to try them both with and without the melted mint on top. The mint flavor was perfect for me but my husband said he would have preferred them to be “mint-er”. I don’t think he’ll have a problem eating them though.
3/4 cup unsalted butter
1 1/2 cups packed light brown sugar
2 Tbsp water
1/2 tsp salt
12 oz semi-sweet chocolate chips
2 1/4 cups + 2 Tbsp flour
2 Tbsp unsweetened cocoa powder
1 tsp baking soda
2 eggs
1 1/2 tsp vanilla extract
2 – 4 drops peppermint essential oil (I use DoTERRA oils)
2-3 packages Andes Mints (4.5 oz)
In a medium pan, melt the butter, brown sugar, water and salt together over medium heat. Remove from heat and add in the chocolate chips. Stir to melt the chips and let cool for 10 to 15 minutes. In a medium bowl, combine the flour, cocoa powder and baking soda.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In the bowl of a stand mixer, combine the melted chocolate with one egg. On low add in the other egg, vanilla and essential oil. Mix until combined. With the mixer on low, slowly add in the dry ingredients until its just combined. If the batter is too sticky or thin, refrigerate for 30 minutes.
Scoop dough into round tablespoons and place two inches apart on a the prepared baking sheets. Bake for 8-10 minutes. Remove from the oven and cool on the baking sheet for 1 minute, while you’re unwrapping the mints. Place a mint on top of each cookie and let it melt for a few minutes. Once it’s melted, gently spread the melted chocolate over the mint. Transfer to a cookie sheet to cool completely and the chocolate to set.

Cookie Dough Dip #FilltheCookieJar

It’s Fill the Cookie Jar time! This month’s theme was Snowflake, Healthy or New Year. I struggled with this one as some of the cookie recipes I’ve recently made fit into the healthy category. I have yet to master a sugar cookie, so I knew snowflake was out and I wasn’t sure what to do for New Year cookies….so off to search around for inspiration. I searched high and low through my cookbooks, Pinterest and other blogs I follow….and I finally thought about doing something outside of the norm and not make a cookie but something inspired by cookies – healthy cookie dough dip!

I know, you can’t fill your cookie jar with these but it’s a little indulgence when you’re trying to keep one of those New Year resolutions the first month of the year. My daughter gobbled it up with sliced apples. I thought it was ok, I have some issues with texture and it wasn’t as smooth as I had hoped. I’m thinking if I would have removed the skins on the chickpeas before pureeing everything together. And I apologize for the picture…not the best lighting at night!

15 oz can chickpea or white beans, rinsed and drained

dash of salt
2 tsp vanilla extract
1/4 to 1/2 cup honey
1/4 cup or less of skim milk
1/3 cup mini chocolate chip cookies
In a food processor, puree together the beans, salt, vanilla and honey. Add the milk in tablespoon at a time until the desired consistency is reached. Place in a bowl and stir in the chocolate chips. Cover and refrigerator until chilled. Enjoy with apple slices, graham crackers, pretzels….anything you want!

Source: Chef in Disguise