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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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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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Coconut Shortbread Cookies 4 Ingredients

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Coconut Shortbread Cookies 4 Ingredients.

Hawaiian style shortbread cookies. Coconut Shortbread Cookies made with only 4 Ingredients.

These cookies won’t really change shape or size so flatten to the thickness you prefer. I like my cookies soft but you can bake longer if you want them a little more crisp. I just baked them until they looked set, if you wait until the edges are browning they will be more of a crisp shortbread. Recipe is a small batch, makes about 15 cookies.

I melted the butter for the recipe in the microwave before adding it, I think the dough is too dry if you don’t melt it prior to adding it.


Coconut Shortbread Cookies 4 Ingredients
 
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Recipe type: Dessert
Ingredients
  • ½ cup (1 stick) salted butter (melted)
  • ¼ cup sugar
  • ¼ cup coconut flakes
  • 1⅛ cup all purpose flour (be careful to not pack flour down when measuring)
Instructions
  1. Preheat oven to 350 F. degrees.
  2. In a mixing bowl mix together the butter, sugar and coconut flakes together.
  3. Add flour and keep mixing until dough becomes soft and pliable. (It may help to knead the dough with your hands if it is too dry).
  4. Roll into tablespoon sized balls and place on ungreased cookie sheet.
  5. Take the bottom of a glass dipped in sugar or your hand and flatten the balls to about ¼" thick.
  6. Sprinkle with sugar/sprinkles (optional).
  7. Bake 7-8 minutes, or until cookies look set.

 

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Chocolate Peanut Butter Brownie Buckeye Cookies

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Chocolate Peanut Butter Brownie Buckeye Cookies.

These are BIG soft chocolate brownie cookies, topped with peanut butter, and then more chocolate. They are so good!!!! My daughter made these for us, and the whole family loves them!


Chocolate Peanut Butter Brownie Buckeye Cookies
 
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Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • Cookies:
  • ½ cup butter softened
  • ¾ cup brown sugar packed
  • 2 tablespoon sugar
  • 1 egg
  • 2 teaspoon vanilla
  • 1 & ¼ cup flour
  • ½ cup dutch processed cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Buckeye peanut butter layer:
  • 1 tablespoon butter softened
  • ½ teaspoon vanilla extract
  • ½ cup peanut butter
  • ½ cup powdered sugar
  • ½ cup semi sweet chocolate chips melted
Instructions
  1. Preheat the oven to 350F, line a baking sheet with parchement paper and set aside.
  2. Cookies:
  3. Mix butter, brown sugar, and sugar until light and creamy. Mix in the egg and the vanilla until combined.
  4. Mix flour, cocoa powder, baking soda, and salt together. Scoop out 7-8 equally sized cookie dough balls with a large cookie scooper (about ¼ cup), and place on a baking sheet leaving about 2 inches of space between.
  5. Gently press down on the cookies to about 1 inch in thickness,.
  6. Bake at 350 degrees for 9-11 minutes. Once the cookies are baked, let them cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.
  7. Peanut butter buckeye topping:
  8. In a medium bowl, whisk the peanut butter, butter, powdered sugar, and vanilla until a thick paste forms. Divide the peanut butter mixture into 7-8 balls, top each cooled-down cookie with a peanut butter ball, and press down gently to flatten.
  9. Melt the semi-sweet chocolate chips in a double boiler or microwave starting at 30 seconds and then keep mixing and microwaving for 10 seconds at a time until smooth, top each cookie with it. Spread the melted chocolate and serve.

 

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