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Two sisters who love to bake...

Giant Sugar Cookie

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Giant Sugar Cookie Recipe.

Top with sugar, sprinkles, frosting or enjoy it plain. Makes 1 large soft sugar cookie about 8″ in diameter.

I topped mine with sugar because I wanted to keep it simple but this cookie is so good with frosting as well!

The cookie didn’t expand that much during baking as you can see from the photos above. The cookie ended up being about 7.5″ in diameter.


Giant Sugar Cookie
 
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Recipe type: Dessert
Ingredients
  • ¼ cup + 2 Tablespoons sugar
  • ½ cup (1 stick) salted butter, softened (add ¼ teaspoon salt if using unsalted)
  • 1 large egg
  • ½ teaspoon vanilla
  • 1¼ cups all purpose flour
  • ¼ teaspoon baking powder
Instructions
  1. Preheat oven to 350 F. degrees.
  2. In a mixing bowl stir butter and sugar together. Add in egg and vanilla and mix.
  3. Add flour and baking powder and mix well.
  4. Shape dough into a ball and place on ungreased cookie sheet. Flatten cookie dough down until you have a 7-8" circle. Top with sugar if desired.
  5. Bake at 350 F. for 13-15 minutes or until edges are just starting to turn golden brown.

 

 

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Copycat Crumbl Kentucky Butter Cake Cookies

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Copycat Crumbl Kentucky Butter Cake Cookies.

Kentucky Butter Cakes are so good and these cookies are equally as good. This buttery sugary cookie is a favorite of mine. It produces a soft cake like cookie and the buttery glaze on top is delicious.

A copycat Kentucky butter cake cookie. Makes buttery sugar cookies topped with a buttery sweet glaze. I love Kentucky butter cakes. I also make them into cupcakes and now cookies. Sugar and butter are two of my favorite ingredients. :)

You may need to adjust the glaze recipe just slightly, it may need a little more water or a little more sugar to get the right consistency. You want it thin enough to spoon on top of the cookies but not so thin that it all runs right off. Sometimes I have to adjust it just a little, probably because my measuring is a little off when I’m in a hurry baking.

Recipe makes about 9-10 large cookies.

Copycat Crumbl Kentucky Butter Cake Cookies
 
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Recipe type: Dessert
Ingredients
  • ½ cup (1 stick) softened salted butter (add ¼ teaspoon salt if using unsalted)
  • ¼ cup regular sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all purpose flour
  • ½ + ¼ teaspoon baking powder
  • -Glaze-
  • 2 Tablespoons butter
  • ¼ cup sugar
  • ½ teaspoon water
  • ¼ teaspoon vanilla
  • -Powdered sugar for topping, optional-
Instructions
  1. Preheat oven to 350 F. degrees.
  2. In a medium sized mixing bowl, stir softened butter, sugars, egg, & vanilla together. Stir in flour and baking powder.
  3. Roll into 2-2.5" balls or use a large cookie scoop and drop onto ungreased cookie sheet.
  4. Use a flat bottomed glass to slightly press the cookies flat or the palm of hand.
  5. Bake for 10-13 minutes or until the cookies look set and edges are just barley browning.
  6. Let cool & then prepare glaze.
  7. To make the glaze, cut butter into a few pieces and place into small saucepan on top of stove, add sugar, water, and vanilla. Place on medium heat and stir until the butter melts down. Spoon glaze on to the cooled cookies.
  8. Dust with powdered sugar if desired.

 

 

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Butterscotch Thumbprint Cookies

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Butterscotch Thumbprint Cookies.

Butterscotch Thumbprint Cookies are a soft sugar cookie filled with a homemade butterscotch sauce. You can also add caramel sauce. The difference between a caramel sauce vs. a butterscotch sauce is the type of sugar used. Butterscotch is made with brown sugar and caramel is made with regular sugar. I prefer butterscotch sauce. It is easy to make using only 3 ingredients.

Below is a photo (left) of the butterscotch sauce. Photo (right) is of the thumbprint cookies after they are baked.

   

The photos show the butterscotch sauce before it is set. It will harden after sitting 20 minutes or so but it still remains a little on the soft side and doesn’t harden completely like royal icing.

Recipe makes about 32 cookies depending on the actual size you make them.

 

Butterscotch Thumbprint Cookies.
 
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Recipe type: Dessert
Ingredients
  • 2 cups all purpose flour
  • ¼ teaspoon baking powder
  • ½ cup plus 3 Tablespoons soft butter (I used salted, if using unsalted add ¼ teaspoon salt)
  • ½ cup + 3 Tablespoon sugar
  • 1 large egg
  • ½ teaspoon vanilla
  • -Butterscotch sauce-
  • ⅓ cup packed brown sugar
  • ¼ cup salted butter (4 Tablespoons)
  • 2 Tablespoons heavy whipping cream
Instructions
  1. Preheat oven to 350 F. degrees.
  2. In small bowl mix flour and baking powder together. In large bowl with mixer, cream together the butter and sugar, add in eggs and vanilla until well combined. Slowly add in the flour mixture.
  3. Take a tablespoon of dough, roll into ball and put on ungreased cookie sheet. Push your thumb down in the middle.
  4. Bake at 350 F. degrees for 11-13 mins. Remove from oven and let cool.
  5. Prepare butterscotch sauce: Combine brown sugar and butter in a small saucepan. Cook over medium heat, stirring constantly, until it begins to boil. Continue cooking for 1 minute.
  6. Remove from heat. Stir in whipping cream.
  7. Cool sauce for 15 minutes.
  8. Spoon about a ½ teaspoon into the middle of each cookie. Let set and butterscotch will harden some.

 

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Crazy Chocolate Chip Cookies

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Crazy Chocolate Chip Cookies.

These are super rich, chocolaty cookies. Big and soft with crazy chocolate chips!

We love this recipe for Crazy Chocolate Chip Cookies. If you are a chocolate lover and love chocolate chips then this recipe is a must try.

You coat the entire outside of the chocolate chip cookies with more chocolate chips, except for the bottom where it will be sitting on the cookie sheet. This recipe makes large cookies, each cookie being about 1/4 cup of cookie dough.

 

Crazy Chocolate Chip Cookies
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 18-20
Ingredients
  • 2 cups semi-sweet chocolate chips
  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups all purpose flour
  • 3-4 cups chocolate chips for the outside of the cookie
Instructions
  1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
  2. Mix together the butter and all the sugars. Add in the eggs, vanilla, salt, and baking soda and mix until smooth. Add in the flour, mixing until just combined. Add in 2 cups of the chocolate chip.
  3. For the additional chocolate chips: Use a ¼ cup measuring cup or cookie scoop, portion the dough and roll it into a ball. Coat the ball with the chocolate chip mixture, everywhere except the bottom. Make sure the chips are pressed firmly and evenly into the dough. Place the dough balls onto the baking sheet.
  4. Bake for 8-10 minutes, until the edges and tops are lightly golden.

 

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Thick Coffee Cake Stuffed Cookies

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Thick Coffee Cake Stuffed Cookies. Cookies filled with cinnamon coffee cake crumb topping.

Thick Coffee Cake Stuffed Cookies! These cookies are topped with some cinnamon crumb coffee cake topping and also filled with it. This recipe makes thick soft cookies.

Recipes makes about 10-12 large thick cookies.

   

I started by using a cookie scoop (amazon affiliate) to scoop about 2.5 Tablespoons of cookie dough into a ball. (See photos above) Then I flattened it out to about 3.5″ in diameter. I took about 1 teaspoon of cinnamon crumb filling and put it in the middle.

   

Then I began to pinch the dough together to create a rough ball shape. Then I rolled the dough into a round ball and placed it on the cookie sheet. (See photos above).


Thick Coffee Cake Stuffed Cookies
 
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Recipe type: Dessert
Ingredients
  • -Cookie Dough-
  • 1½ cups all purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ cup salted butter (1 stick) softened (add ¼ teaspoon salt if using unsalted butter)
  • ⅓ cup + 2 Tablespoons brown sugar
  • ¼ cup sugar
  • 1 egg
  • ½ teaspoon vanilla
  • -Filling/Topping-
  • 2 Tablespoons melted butter
  • ¼ cup all purpose flour
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
Instructions
  1. Preheat oven to 375 F. degrees.
  2. Prepare filling in a small bowl by mixing the butter, sugar, and cinnamon together, mix, then add flour and mix together, set aside.
  3. Use an electric mixer to cream brown sugar, sugar & butter.
  4. Add egg & vanilla, mix.
  5. In a separate bowl mix flour, baking powder and baking soda together. Add to the creamed butter/sugar. Beat with mixer until everything is mixed in.
  6. Scoop by the heaping tablespoon (golf ball sized or 2.5 Tablespoons), then flatten in the palm of your hand to about 3.5" in diameter.
  7. Put about 1 teaspoon of filling into the center and then pinch the edges around it to close it into a rough ball. Now roll into a smooth ball and place on ungreased cookie sheet.
  8. Repeat with the rest of the dough. Sprinkle tops with remaining filling and gently press it into the dough so it doesn't fall off.
  9. Bake 12-14 minutes or until the edges are just starting to brown.

 

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Sugar Cookies with Icing

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Sugar Cookies with Icing.

The icing doesn’t harden well enough to stack well. I think adding corn syrup helps the icing to really harden. I did not have any so if your looking for a hard icing then adding a little of that could help.

Simple sugar cookies with icing. A hint of cinnamon in the dough for extra flavor and because I love cinnamon. You could add some cinnamon to the icing, I thought about it but did not.

Recipe makes about 30 small cookies.

Sugar Cookies with Icing
 
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Ingredients
  • ¾ cup (1½ sticks) salted butter, softened
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • (1/4 teaspoon salt if using unsalted butter)
  • Glaze
  • 2 cups powdered sugar
  • ¼-1/2 cup heavy cream
  • ½ teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350°F.
  2. In a mixing bowl use an electric mixer to cream the butter and sugar together. Addegg and vanilla and mix in.
  3. Mix in flour, cinnamon and baking powder.
  4. Scoop by the spoon full and roll into 1" balls, flatten to about a ¼-inch thickness using the bottom of a sugar dipped glass or the palm of your hand.
  5. Bake for 10 to 12 minutes.
  6. Cool completely before glazing.
  7. To make the glaze: Mix together powdered sugar, ¼ cup cream, and the vanilla. Mix in the remaining cream 1 tablespoon at a time, until the glaze is thickened.
  8. Taking spoon fulls of glaze, pour onto tops of cookies, use the back of the spoon to spread it around. Let is sit to harden.

 

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