Lemon Cutout Cookie Recipe

This recipe is easy-peasy, lemon squeezy! It is my traditional cutout sugar cookie recipe, with a nice lemony flavor and yummy lemon frosting. Cut out and decorated to look like lemon slices, they are darling and delicious. I like to top these off with a dusting of sanding sugar to give them a little sparkle and a tiny crunch, but that’s not necessary. These cookies are a little dose of happiness and sunshine, no matter the weather.

How to Make Cutout Lemon Cookies

1. Preheat the oven to 350°F (180°C).
2. Cream together the butter, sugar, and lemon zest in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.
3. Scrape down the sides of the bowl and add the egg, lemon juice, and lemon flavoring. Mix until combined.
4. Add flour and baking powder to the bowl. Mix slowly at first, gradually increasing the speed until the dough comes together. The texture should be like Playdoh – add a little flour if it’s too wet or water if it is too dry in order to reach a soft, pliable consistency.
5. Roll the dough onto parchment paper or a floured surface with a rolling pin until ¼ to ½ -inch thick. (The cookies will not rise or spread while baking, so roll out to your desired FINISHED thickness). 
6. Use cookie cutters and cut out desired shapes, I used a 3” round cutter. Transfer the cookies to an un-greased cookie sheet.
7. Bake at 350°F (180°C) for 7-9 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and ‘crackery’ instead of soft and chewy.
8. Transfer to a cooling rack to cool before decorating.
9. To make the lemon frosting add the butter to the bowl of your stand mixer and mix until smooth.
10. Alternate adding 1 cup of powdered sugar and a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar. Repeat until all 3 cups are added.
11. Add in the lemon juice and lemon flavoring and mix well.
12. Adjust the thickness of your frosting by adding more heavy cream to thin to a pipe-able consistency if needed.
13. Remove ⅔ cup of the white frosting and place in a piping bag with a very small tip inserted.
14. Add yellow gel coloring to the remaining frosting in your mixing bowl until the desired color is achieved.
15. Working one cookie at a time, spread a layer of yellow frosting on and then pipe a white border around the edge and lines through the center to look like lemon segments.
16. Dip the frosted cooking in white sanding sugar. This will hide imperfections and add a great little crunch!
17. Store in an airtight container at room temperature for up to 5 days.

How should I store these cookies? 

Once cooled, store your cookies in an airtight container at room temperature for up to 5 days. (I think these are even better the next day!).

Can I freeze these cookies? 

Yes! You can freeze these cookies with or without the frosting for up to 3 months! If freezing with frosting, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Offset spatula – I love using an offset spatula to frost cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand. 
• Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting. 
• Piping tips – This is a set of my 4 favorite piping tips. 
• Round cookie cutters – I used a 3” round cookie cutter from this set to make these cookies. For the half pieces, I cut into a circle first and then cut it in half. Bonus – you can also use these cookie cutters to reshape baked cookies by gently rolling the cutter around the bake cookie to round out the edges.

Sunshine-y Recipes

• Lemon Pie 
• Orange Creamsicle Cookie Bars
• Neapolitan Cookies 

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Lemon Cutout Cookies

This is my viral no-chill, no-spread cutout sugar cookie with a lemon twist! The Lemon Cutout Sugar Cookies are ultra soft with a luscious lemon frosting and a slight tang that you’ll love.

Course Dessert

Keyword cutout cookies, Lemon Sugar Cookies, sugar cookies

Prep Time 30 minutes minutes

Cook Time 9 minutes minutes

Servings 24 3″ cookies

Ingredients

Lemon Sugar Cookie

• 1 cup (222g) salted butter, softened
• 1 cup (230g) granulated sugar
• 1/2 Tbsp lemon zest *zest of 2 lemons
• 1 egg
• 1 Tbsp lemon juice *from zested lemons
• 1/2 tsp lemon flavoring
• 3 cups (456g) all-purpose flour
• 2 tsp baking powder

Lemon Sugar Cookie Frosting

• 1/2 cup (111g) salted butter, softened
• 3 cups (321g) powdered sugar
• 2 Tbsp lemon juice *from zested lemons
• 1/2 tsp lemon flavoring
• 3-4 Tbsp heavy cream
• Yellow gel food coloring, if desired
• White sanding sugar, if desired

Instructions

• Preheat the oven to 350°F (180°C).
• Cream together the butter, sugar, and lemon zest in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.
  1 cup (222g) salted butter, softened, 1 cup (230g) granulated sugar, 1/2 Tbsp lemon zest
• Scrape down the sides of the bowl and add the egg, lemon juice, and lemon flavoring. Mix until combined.
  1 egg, 1 Tbsp lemon juice , 1/2 tsp lemon flavoring
• Add flour and baking powder to the bowl. Mix slowly at first, gradually increasing the speed until the dough comes together. The texture should be like Playdoh – add a little flour if it’s too wet or water if it is too dry in order to reach a soft, pliable consistency.
  3 cups (456g) all-purpose flour, 2 tsp baking powder
• Roll the dough onto parchment paper or a floured surface with a rolling pin until ¼ to ½ -inch thick. (The cookies will not rise or spread while baking, so roll out to your desired FINISHED thickness).
• Use cookie cutters and cut out desired shapes, I used a 3” round cutter. Transfer the cookies to an un-greased cookie sheet.
• Bake at 350°F (180°C) for 7-9 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and ‘crackery’ instead of soft and chewy.
• Transfer to a cooling rack to cool before decorating.
• To make the lemon frosting add the butter to the bowl of your stand mixer and mix until smooth.
  1/2 cup (111g) salted butter, softened
• Alternate adding 1 cup of powdered sugar and a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar. Repeat until all 3 cups are added.
  3 cups (321g) powdered sugar, 3-4 Tbsp heavy cream
• Add in the lemon juice and lemon flavoring and mix well.
  2 Tbsp lemon juice , 1/2 tsp lemon flavoring
• Adjust the thickness of your frosting by adding more heavy cream to thin to a pipe-able consistency if needed.
• Remove ⅔ cup of the white frosting and place in a piping bag with a very small tip inserted.
• Add yellow gel coloring to the remaining frosting in your mixing bowl until the desired color is achieved.
  Yellow gel food coloring, if desired
• Working one cookie at a time, spread a layer of yellow frosting on and then pipe a white border around the edge and lines through the center to look like lemon segments.
• Dip the frosted cooking in white sanding sugar. This will hide imperfections and add a great little crunch!
  White sanding sugar, if desired
• Store in an airtight container at room temperature for up to 5 days.

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Lemon Cutout Cookies  appeared first on Cookies for Days.

Hot Cocoa Cookie Bar Recipe

I can’t get over the fact that Frozen Hot Chocolate is an oxymoron. But even though it sounds wrong, I can guarantee that the flavors are anything but! All of the components of this cookie bar are fantastic. You get a nice fudgy hot chocolate flavored cookie bar and a thick / smooth / creamy hot cocoa mousse with fun little marshmallows on top. It is an indulgent dessert that really isn’t that much effort (feels like another oxymoron, but it’s true!). Whether you’re making these for a hot summer’s day or in the dead of winter, they’re sure to warm you with happiness without making you break a sweat.

If you’re not looking for a cookie bar recipe today, I also have a Frozen Hot Cocoa Cookie recipe (it’s a Crumbl dupe and it’s incredibly delicious too!).

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

Hot Cocoa Cookie Dough

• Salted butter, softened – I like to use salted butter, but you can sub in unsalted butter if that’s your preference. I would just add an extra pinch of salt to the dough. 
• Brown sugar
• Granulated sugar
• Eggs
• Corn syrup – The corn syrup will help the cookie bar be rich, thick, and chewy. 
• Vanilla extract  – This provides the best flavor base for these cookie bars.
• All-purpose flour
• Dutch processed cocoa – You can also use unsweetened cocoa powder. 
• Hot cocoa mix powder only – You will actually use the powder you would make hot cocoa with. 
• Corn starch – The corn starch helps keep the cookie bars ultra soft. 
• Baking soda
• Salt 
• Milk chocolate chips – Use your favorite! I used Ghirardelli milk chocolate chips. 

Hot Cocoa Mousse + Toppings

• Heavy whipping cream – You need whipping cream to get the mousse texture. 
• Powdered sugar
• Hot cocoa mix powder only 
• Dutch processed cocoa
• Mini marshmallows – I used regular mini marshmallows, not dehydrated marshmallows.

How to Make Hot Cocoa Bars

1. Preheat the oven to 350°F (180°C) and prepare a 9×13 pan by spraying with a non-stick spray or lining with parchment (let some hang over the side for easy removal!). Set aside. 
2. Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes. 
3. Scrape down the sides and add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
4. Next, add the flour, cocoa powder, hot cocoa mix, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
5. Add in the chocolate chips and fold in until incorporated. 
6. Press the dough into the 9×13 pan and bake at 350°F (180°C) for 15-17 minutes. The cookie bars should puff up and the edges will begin to crackle.
7. Pull the bars out of the oven and set down forcefully to allow the expanded air to deflate. This will create a very fudgy bar texture. Allow the cookie bars to cool completely.
8. Once cool, make the hot cocoa mousse. Add the heavy whipping cream to the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat on medium-high speed until it begins to thicken.
9. Reduce the speed and gradually add the powdered sugar, hot cocoa mix, and cocoa powder. 
10. Once incorporated, increase the speed to high and whip until stiff peaks form. The mousse is ready when it holds its shape.
11. Spread the mousse onto the top of the cookie bars and then top with mini marshmallows.
12. Chill until ready to cut and serve. Enjoy!

How should I store frozen hot chocolate bars? 

Once cooled and frosted, store your cookies in an airtight container in the fridge for 3-5 days!

Can I freeze these cookie bars? 

Yes! You can freeze these cookies with or without the mousse for up to 3 months! If freezing with mousse, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
• You don’t have to use parchment paper to line your 9×13. But if you do, leave extra hanging over the sides to make it easy-peasy to get the cookie bars out of the pan without sticking. 
• Offset spatula – I love using an offset spatula to frost the cookie bars because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand. 
• Spatula – I love these silicone spatulas for scraping down the sides of the mixer and transferring the dough to the pan.
• 9×13 pan – This is one of my fave pans for making cookie bars.

Hot Chocolate Faves

• Mini Hot Cocoa Bomb Cookies 
• Hot Cocoa Meltaway Cookies
• Crumbl Copycat Frozen Hot Chocolate Cookie

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Frozen Hot Cocoa Bars

A thick and fudgy chocolate cookie bar infused with actual hot cocoa powder and topped with a luscious hot chocolate mousse. Refreshing and completely satisfying, you can enjoy Frozen Hot Cocoa Bars year round.

Course Dessert

Keyword frozen hot cocoa bars

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Servings 24 bars

Calories 216kcal

Ingredients

Hot Cocoa Cookie Dough

• 1 cup (222g) salted butter, softened
• 1 cup (246g) brown sugar
• 1/3 cup (76g) granulated sugar
• 2 eggs
• 1 Tbsp corn syrup
• 1/2 Tbsp vanilla extract
• 2 1/2 cups (380g) all-purpose flour
• 2/3 cup (80g) dutch processed cocoa
• 1/3 cup (46g) hot cocoa mix, powder only
• 3 tsp corn starch
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 3/4 cup (150g) milk chocolate chips

Hot Cocoa Mousse + Toppings

• 1 1/2 cups (360 ml) heavy whipping cream
• 3/4 cup (80g) powdered sugar
• 3/4 cup (105g) hot cocoa mix powder only
• 1 1/2 Tbsp dutch processed cocoa
• mini marshmallows

Instructions

• Preheat the oven to 350°F (180°C) and prepare a 9×13 pan by spraying with a non-stick spray or lining with parchment (let some hang over the side for easy removal!). Set aside.
• Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
  1 cup (222g) salted butter, softened, 1 cup (246g) brown sugar, 1/3 cup (76g) granulated sugar
• Scrape down the sides and add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
  2 eggs, 1 Tbsp corn syrup, 1/2 Tbsp vanilla extract
• Next, add the flour, cocoa powder, hot cocoa mix, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
  2 1/2 cups (380g) all-purpose flour, 2/3 cup (80g) dutch processed cocoa, 1/3 cup (46g) hot cocoa mix, powder only, 3 tsp corn starch, 1 1/2 tsp baking soda, 3/4 tsp salt
• Add in the chocolate chips and fold in until incorporated.
  3/4 cup (150g) milk chocolate chips
• Press the dough into the 9×13 pan and bake at 350°F (180°C) for 15-17 minutes. The cookie bars should puff up and the edges will begin to crackle.
• Pull the bars out of the oven and set down forcefully to allow the expanded air to deflate. This will create a very fudgy bar texture. Allow the cookie bars to cool completely.
• Once cool, make the hot cocoa mousse. Add the heavy whipping cream to the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat on medium-high speed until it begins to thicken.
  1 1/2 cups (360 ml) heavy whipping cream
• Reduce the speed and gradually add the powdered sugar, hot cocoa mix, and cocoa powder.
  3/4 cup (80g) powdered sugar, 3/4 cup (105g) hot cocoa mix powder only, 1 1/2 Tbsp dutch processed cocoa
• Once incorporated, increase the speed to high and whip until stiff peaks form. The mousse is ready when it holds its shape.
• Spread the mousse onto the top of the cookie bars and then top with mini marshmallows.
  mini marshmallows
• Chill until ready to cut and serve. Enjoy!

Nutrition

Calories: 216kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 30mg | Sodium: 154mg | Potassium: 103mg | Fiber: 1g | Sugar: 23g | Vitamin A: 237IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Frozen Hot Cocoa Bars  appeared first on Cookies for Days.

Roll and Cut Cake Batter Cookies

Guys, I am obsessed with these cookies. They are unbelievably soft with a buttery crisp edge and a guaranteed melt-in-your-mouth texture. Packed with the perfect warm cake batter flavor, and colorful sprinkles that are customizable to any event you’re planning. To top it all off, there’s a thin layer of sheer icing that coats the cookie while still revealing colorful sprinkles throughout. They’re mega yum. 

These cake batter cut out cookies are intended to be rolled out and cut, meaning you can cut them into any shape you’d like! Just like my viral roll out sugar cookies, these cake batter meltaways are also a no-chill, no-spread recipe. So you will roll the dough out to your desired thickness and they will stay there after being baked. No spreading, no weird shaped blob cookies. Just a guaranteed good time all around.

Ingredients

How to Make Cake Batter Meltaway Cookies

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside. 
2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter and powdered sugar until smooth.
3. Scrape down the sides of the bowl and add in the eggs and cake batter flavor, mixing until mostly combined.
4. Next add the flour, baking powder and salt. Begin to mix and add up to 3 tsp of water to bring the dough together, the dough should be soft and easy to work with.
5. Mix in sprinkles until just combined. 
6. On a floured surface, roll the dough out until it is approximately 1/4 inch thick and use a 2 1/2 inch circle cookie cutter to cut the dough. These cookies will not spread so roll to your desired finished thickness. 
7. Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the cookies are matte looking on top and have puffed up. 
8. Make the icing while the cookies are baking by combining the butter and vegetable shortening until smooth.
9. Add the powdered sugar and enough milk to bring the mixture together into a thick frosting.
10. Mix in the clear vanilla extract and thin the icing out with milk until it is your desired consistency. 
11. As soon as the cookies come out of the oven, spread a thin layer of the icing onto the cookies. Leave the icing thin so you can see the sprinkles underneath the icing.
12. Allow the cookies to cool and enjoy!

How do I store these cookies? 

Cake Batter Beauties

• Cake Batter Oreo Fluff Cookies 
• Birthday Cookies
• Funfetti Milkshake Cookie Bars 

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Cake Batter Meltaway Cookies

Like your favorite no-spread, no-chill sugar cookies, but in party mode! Cake Batter Meltaway Cookies are ultra soft with a buttery edge, the perfect cake batter flavor, fun sprinkles and a light icing.

Course Dessert

Keyword cake batter meltaway cookies, cut out cake batter cookies

Cook Time 9 minutes minutes

Ingredients

• 1/2 cup (111g) salted butter, softened
• 2/3 cup (71g) powdered sugar
• 1 egg
• 1/2 Tbsp cake batter flavor
• 2 cups (304g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1-3 tsp water
• up to 1/2 cup Sprinkles

Vanilla Glaze

• 2 Tbsp butter, softened
• 1/2 Tbsp vegetable shortening Optional, but it helps the icing to crust and get hard on the outside
• 3/4 cup (80g) powdered sugar
• 2 Tbsp milk, plus more as needed
• 3/4 tsp clear vanilla extract

Instructions

• Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer or with an electric hand mixer, combine the butter and powdered sugar until smooth.
  1/2 cup (111g) salted butter, softened, 2/3 cup (71g) powdered sugar
• Scrape down the sides of the bowl and add in the eggs and cake batter flavor, mixing until mostly combined.
  1 egg, 1/2 Tbsp cake batter flavor
• Next add the flour, baking powder and salt. Begin to mix and add up to 3 tsp of water to bring the dough together, the dough should be soft and easy to work with.
  2 cups (304g) all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1-3 tsp water
• Mix in sprinkles until just combined.
  up to 1/2 cup Sprinkles
• On a floured surface, roll the dough out until it is approximately 1/4 inch thick and use a 2 1/2 inch circle cookie cutter to cut the dough. These cookies will not spread so roll to your desired finished thickness.
• Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the cookies are matte looking on top and have puffed up.
• Make the icing while the cookies are baking by combining the butter and vegetable shortening until smooth.
  2 Tbsp butter, softened , 1/2 Tbsp vegetable shortening
• Add the powdered sugar and enough milk to bring the mixture together into a thick frosting.
  3/4 cup (80g) powdered sugar, 2 Tbsp milk, plus more as needed
• Mix in the clear vanilla extract and thin the icing out with milk until it is your desired consistency.
  3/4 tsp clear vanilla extract
• As soon as the cookies come out of the oven, spread a thin layer of the icing onto the cookies. Leave the icing thin so you can see the sprinkles underneath the icing.
• Allow the cookies to cool and enjoy!

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Cake Batter Meltaway Cookies  appeared first on Cookies for Days.

Catering Size Cornbread Cookies

You guys have been waiting for this one for a while (I’m sorry). But I can happily say that the wait was worth it. These Mini Crumbl Cornbread Cookies are a spot-on copycat for the real deal. If you’ve never tried them before, they taste even better than you’re imagining a cornbread cookie to taste! The base cookie has actual cornmeal in the dough, but is totally soft and sweet. Next it is topped with honey butter glaze and some honey buttercream that I could honestly eat by the spoonful.

How to Make Mini Cornbread Cookies

1. Make the honey glaze by combining the butter, honey, powdered sugar, and vanilla in a sauce pan over medium heat. Stir constantly until fully combined. Turn down the heat to low and keep the glaze on the stove, stirring periodically, while you make the cookies.
2. Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone mat. 
3. To make the cookies, cream together the butter and sugar with a stand mixer. Mix for 2 minutes or until the mixture is light in color and fluffy in texture. 
4. Scrape the sides and add in the eggs, vanilla extract, and butter flavoring. Mix until well combined.
5. Next, add the flour, corn meal, baking powder, and salt to the mixer and mix until the cookie dough comes together.
6. Portion out the dough using a #40 scoop (1 1/2 Tbsp) and press down on the top of each scoop to flatten just slightly.
7. Bake at 350° for 10-12 minutes or until the cookies no longer look wet and glossy on top.
8. Pull the cookies out of the oven and brush the top of each cookie with glaze. Allow the cookies to cool on the pan for 10 minutes before moving to a wire rack to completely cool.
9. While the cookies are cooling, make the buttercream by mixing the butter and honey until smooth and creamy.
10. Add 1/2 cup of powdered sugar at a time, mixing until incorporated before adding more. Add a splash of milk as needed to bring the mixture together. Repeat until all the powdered sugar is added.
11. Add in the vanilla and mix on high speed until nice and fluffy. You’re looking for a consistency that will scoop with a cookie scoop and keep its shape. Do not over whip or else you will lose that scoop-able buttercream.
12. Once the cookies are cool, use a small cookie scoop (I used my 1/2 tsp scoop) to drop a dollop of buttercream in the middle of each cookie. ENJOY!
13. Store at room temperature in an air tight container for 3-5 days.

How should I store these cookies? 

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies? 

Yes! You can freeze these cookies with or without the frosting for up to 3 months! If freezing with frosting, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #40 scoop for the cookie dough and a ½ tsp scoop for the buttercream frosting.

More Crumbl Copycats

• Crumbl Vanilla Sugar Cookie 
• Small Crumbl Sugar Cookie Recipe
• Crumbl Waffle Cookies

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Mini Crumbl Cornbread Cookie

A catering size copycat of the Crumbl Cornbread Cookie, executed to absolute perfection. This soft cornmeal cookie is brushed with a honey butter glaze and topped with a dollop of honey buttercream.

Course Dessert

Keyword mini crumbl cornbread cookie

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Servings 30 small cookies

Ingredients

Honey Glaze

• 3 Tbsp salted butter, softened
• 2 Tbsp honey
• 1/2 cup (54g) powdered sugar
• 1/2 tsp vanilla

Cornbread Cookie

• 3/4 cup (167g) salted butter, softened
• 3/4 cups (173g) granulated sugar
• 1 egg + 1 egg yolk
• 1/2 tsp vanilla
• 1/4 tsp butter flavoring
• 1 3/4 cups (266g) all-purpose flour
• 3/4 cups (117g) corn meal
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Honey Buttercream

• 1/4 cup (56g) salted butter, softened
• 1/8 cup honey
• 1 1/4 cups (134g) powdered sugar
• 1/2 tsp vanilla
• 1/2 Tbsp milk

Instructions

• Make the honey glaze by combining the butter, honey, powdered sugar, and vanilla in a sauce pan over medium heat. Stir constantly until fully combined. Turn down the heat to low and keep the glaze on the stove, stirring periodically, while you make the cookies.
  3 Tbsp salted butter, softened , 2 Tbsp honey, 1/2 cup (54g) powdered sugar, 1/2 tsp vanilla
• Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone mat.
• To make the cookies, cream together the butter and sugar with a stand mixer. Mix for 2 minutes or until the mixture is light in color and fluffy in texture.
  3/4 cup (167g) salted butter, softened, 3/4 cups (173g) granulated sugar
• Scrape the sides and add in the eggs, vanilla extract, and butter flavoring. Mix until well combined.
  1 egg + 1 egg yolk, 1/2 tsp vanilla, 1/4 tsp butter flavoring
• Next, add the flour, corn meal, baking powder, and salt to the mixer and mix until the cookie dough comes together.
  1 3/4 cups (266g) all-purpose flour, 3/4 cups (117g) corn meal, 1 1/2 tsp baking powder, 1/4 tsp salt
• Portion out the dough using a #40 scoop (1 1/2 Tbsp) and press down on the top of each scoop to flatten just slightly.
• Bake at 350° for 10-12 minutes or until the cookies no longer look wet and glossy on top.
• Pull the cookies out of the oven and brush the top of each cookie with glaze. Allow the cookies to cool on the pan for 10 minutes before moving to a wire rack to completely cool.
• While the cookies are cooling, make the buttercream by mixing the butter and honey until smooth and creamy.
  1/4 cup (56g) salted butter, softened, 1/8 cup honey
• Add 1/2 cup of powdered sugar at a time, mixing until incorporated before adding more. Add a splash of milk as needed to bring the mixture together. Repeat until all the powdered sugar is added.
  1 1/4 cups (134g) powdered sugar, 1/2 Tbsp milk
• Add in the vanilla and mix on high speed until nice and fluffy. You’re looking for a consistency that will scoop with a cookie scoop and keep its shape. Do not over whip or else you will lose that scoop-able buttercream.
  1/2 tsp vanilla
• Once the cookies are cool, use a small cookie scoop (I used my 1/2 tsp scoop) to drop a dollop of buttercream in the middle of each cookie. ENJOY!
• Store at room temperature in an air tight container for 3-5 days.

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Mini Crumbl Cornbread Cookie  appeared first on Cookies for Days.

Layered Dubai Cookie Recipe

This is my take on the viral Dubai chocolate sensation that is absolutely taking over the dessert scene right now! We start with a rich, chewy chocolate cookie that is baked to soft perfection. Then we top it with a layer of the most decadent pistachio butter and kataifi filling (you’re going to die over the crunchy texture and nutty flavor!). To finish it off, we layer on a dollop of velvety smooth chocolate ganache and a few crushed pistachios, as a garnish. These truly might be the fanciest cookies I’ve ever eaten? The combination of all of the textures – chewy cookie, smooth ganache, crunchy kataifi and nutty pistachio is unlike anything I’ve ever had before and I cannot get enough!

Ingredients

How to Make Layered Dubai Cookies

1. Preheat the oven to 350°F (180°C). 
2. Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture, about 2 minutes to make the dough. 
3. Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
4. Next, add the flour, cocoa powder, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
5. Portion out the dough using a #24 scoop (3 Tbsp). Roll into a ball and flatten slightly. 
6. Bake on a lined baking sheet for 9-12 minutes until the tops no longer look wet and glossy. Allow the cookies to cool completely on the baking sheet.
7. Make the pistachio topping by mixing the pistachio butter and kataifi until well combined.
8. Once the cookies are cool, spread the pistachio topping onto the top of each cookie. 
9. While the cookies cool, make your ganache by measuring out the heavy cream into a microwave-safe bowl. Microwave for 1 1/2 minutes or until it is boiling.
10. Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream. Allow the chocolate chips to sit in the hot cream for 3-5 minutes.
11. After the time is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Spread onto each cookie and top with chopped pistachios.

How should I store these cookies? 

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! The  ganache will eventually set slightly on the counter, but you can speed this process up in the refrigerator.

Can I freeze these cookies? 

Yes! You can freeze these cookies with or without the ganache for up to 3 months! If freezing with ganache, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Offset spatula – I love using an offset spatula to swipe the ganache onto the cookies because it’s so much easier to get the perfect swirl on top without getting extra on the side of your hand. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #12 scoop for these cookies. 
• Spatula – I love these silicone spatulas for scraping down the sides of the mixer.

Nutty Favorites

• Almond Joy Cookie Recipe
• Peanut Butter Brownies
• Chocolate Chip Walnut Cookies

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Layered Dubai Cookies

If you haven’t experienced Dubai chocolate yet, here is your sign!  These Layered Dubai Cookies are elite. A rich chocolate cookie is topped with crunchy pistachio and kaiatifi cream and a healthy dollop of chocolate ganache to finish it all off.

Course Dessert

Keyword dubai chocolate cookies, layered dubai cookies

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Servings 18 large cookies

Calories 160kcal

Ingredients

Chocolate Cookie

• 3/4 cup (167g) salted butter, softened
• 3/4 cup (185g) brown sugar
• 1/4 cup (58g) granulated sugar
• 2 eggs
• 1 Tbsp corn syrup
• 1/2 Tbsp vanilla extract
• 1 Tbsp milk
• 2 cups (304g) all-purpose flour
• 1/4 cup (30g) dutch processed cocoa powder
• 1/4 cup (30g) black cocoa powder
• 1/2 Tbsp corn starch
• 1 tsp baking soda
• 1/2 tsp salt

Pistachio Topping

• 2/3 cup pistachio butter
• 1/2 cup (heaping) roasted kataifi

Chocolate Ganache

• 3/4 cups (150g) chocolate chips
• 1/4 cup (60mL) heavy whipping cream
• 1/4 cup chopped pistachios for garnish

Instructions

• Preheat the oven to 350°F (180°C).
• Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture, about 2 minutes to make the dough.
  3/4 cup (167g) salted butter, softened, 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar
• Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
  2 eggs, 1 Tbsp corn syrup, 1/2 Tbsp vanilla extract, 1 Tbsp milk
• Next, add the flour, cocoa powder, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
  2 cups (304g) all-purpose flour, 1/4 cup (30g) dutch processed cocoa powder, 1/4 cup (30g) black cocoa powder, 1/2 Tbsp corn starch, 1 tsp baking soda, 1/2 tsp salt
• Portion out the dough using a #24 scoop (3 Tbsp). Roll into a ball and flatten slightly.
• Bake on a lined baking sheet for 9-12 minutes until the tops no longer look wet and glossy. Allow the cookies to cool completely on the baking sheet.
• Make the pistachio topping by mixing the pistachio butter and kataifi until well combined.
  2/3 cup pistachio butter, 1/2 cup (heaping) roasted kataifi
• Once the cookies are cool, spread the pistachio topping onto the top of each cookie.
• While the cookies cool, make your ganache by measuring out the heavy cream into a microwave-safe bowl. Microwave for 1 1/2 minutes or until it is boiling.
  1/4 cup (60mL) heavy whipping cream
• Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream. Allow the chocolate chips to sit in the hot cream for 3-5 minutes.
  3/4 cups (150g) chocolate chips
• After the time is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Spread onto each cookie and top with chopped pistachios.
  1/4 cup chopped pistachios for garnish

Nutrition

Calories: 160kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 137mg | Potassium: 78mg | Fiber: 1g | Sugar: 17g | Vitamin A: 76IU | Vitamin C: 0.02mg | Calcium: 23mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Layered Dubai Cookies appeared first on Cookies for Days.

How to Make Cut Out Strawberry Cookies

1. Preheat the oven to 350°F (180°C).
2. Grind the freeze dried strawberries in a food processor until you have a mix of fine powder and tiny pieces. Set aside.
3. Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.
4. Scrape the sides and add in strawberry emulsion and egg yolk. Mix until combined.
5. Next, add flour, ground strawberries, and baking powder to the bowl. Mix slowly at first, gradually getting faster until the dough comes together. The texture should be like Playdoh! Add a little flour or water if needed to get it to a soft, pliable consistency.
6. Use a rolling pin and roll the dough onto a lightly floured surface until 1/4-1/2 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
7. Use a small, 1 inch heart cookie cutter to cut out heart shapes. Transfer to a parchment or silicone lined cookie sheet.
8. Bake at 350°F (180°C) for 5-7 minutes or until the centers are puffy and no longer glossy. Allow the cookies to cool completely before frosting.
9. To make the frosting, cream the butter until smooth on the lowest setting.
10. Alternate adding 1 cup of powdered sugar with a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar.
11. Repeat until all powdered sugar has been added and the frosting is thick.
12. Add in the clear vanilla extract and mix well.
13. Adjust the thickness of the frosting by adding more heavy cream to thin, if needed.
14. Decorate the cut out cookies with additional freeze dried strawberries or sprinkles and enjoy!
15. Store at room temperature in an airtight container for up to 3 days.

How should I store Strawberry Sugar Cookies? 

Once cooled, store your cookies in an airtight container on the counter for 3 days!

Can I freeze these cookies? 

Yes! You can freeze these cookies frosted or unfrosted for up to 3 months! If freezing frosted, place all cool cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Strawberry Faves

• Chocolate Covered Strawberry Recipe
• Strawberries and Cream
• Chocolate Strawberry Cheesecake Cookies

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Mini Strawberry Cut Out Sugar Cookies

These Mini Strawberry Cut Out Sugar Cookies are fresh on the scene and berry addicting. With the same no-spread, no-chill promise as my viral sugar cookies, these are are sweet perfection every time!

Course Dessert

Keyword cadbury egg cut out cookies, mini strawberry sugar cookies

Prep Time 25 minutes minutes

Cook Time 7 minutes minutes

Servings 28 1″ cookies

Calories 46kcal

Ingredients

• 1/2 cup (111g) butter, softened
• 1/2 cup (115g) granulated sugar
• 1 tsp strawberry baking emulsion (I use Lorann Oils brand)
• 1 egg yolk
• 1 1/3 cups (202g) all-purpose flour
• 1/4 cup ground freeze dried strawberries (1/2 heaping cup before grinding)
• 1 tsp baking powder

Frosting + Toppings

• 1/4 cup (56g) salted butter, softened
• 1/2 cups (54g) powdered sugar
• 1 tsp clear vanilla
• up to 3 Tbsp heavy cream
• Sprinkles or more freeze dried strawberries for decorating

Instructions

• Preheat the oven to 350°F (180°C).
• Grind the freeze dried strawberries in a food processor until you have a mix of fine powder and tiny pieces. Set aside.
  1/4 cup ground freeze dried strawberries
• Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.
  1/2 cup (111g) butter, softened , 1/2 cup (115g) granulated sugar
• Scrape the sides and add in strawberry emulsion and egg yolk. Mix until combined.
  1 tsp strawberry baking emulsion, 1 egg yolk
• Next, add flour, ground strawberries, and baking powder to the bowl. Mix slowly at first, gradually getting faster until the dough comes together. The texture should be like Playdoh! Add a little flour or water if needed to get it to a soft, pliable consistency.
  1 1/3 cups (202g) all-purpose flour, 1 tsp baking powder
• Use a rolling pin and roll the dough onto a lightly floured surface until 1/4-1/2 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
• Use a small, 1 inch heart cookie cutter to cut out heart shapes. Transfer to a parchment or silicone lined cookie sheet.
• Bake at 350°F (180°C) for 5-7 minutes or until the centers are puffy and no longer glossy. Allow the cookies to cool completely before frosting.
• To make the frosting, cream the butter until smooth on the lowest setting.
  1/4 cup (56g) salted butter, softened
• Alternate adding 1 cup of powdered sugar with a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar.
  1/2 cups (54g) powdered sugar, up to 3 Tbsp heavy cream
• Repeat until all powdered sugar has been added and the frosting is thick.
• Add in the clear vanilla extract and mix well.
  1 tsp clear vanilla
• Adjust the thickness of the frosting by adding more heavy cream to thin, if needed.
• Decorate the cut out cookies with additional freeze dried strawberries or sprinkles and enjoy!
  Sprinkles or more freeze dried strawberries for decorating
• Store at room temperature in an airtight container for up to 3 days.

Nutrition

Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 7mg | Sodium: 16mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 9IU | Calcium: 10mg | Iron: 0.3mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Mini Strawberry Cut Out Sugar Cookies  appeared first on Cookies for Days.

Chocolate Sugar Cookie Bar Recipe

I do not know why it took me so long to share these Chocolate Sugar Cookie Bars with you. Truly, my bad. I don’t say this lightly, THESE ARE EVERYTHING. The texture is perfectly soft and delightfully melt-in-your-mouthy. The chocolate flavor is spot on in the bar and in the frosting. You’re going to love them. And possibly need a ton of self control to keep you from shoving the whole pan straight into your mouth.

Ingredients

How to Make Chocolate Sugar Cookie Bars 

1. Preheat the oven to 350° F. Line a 9×13 pan with parchment paper or spray with nonstick spray and set aside.
2. Cream together the butter and granulated sugar, mixing until completely combined.
3. Next, add the eggs and vanilla. Mix until well combined.
4. Lastly, add the flour, cocoa powder, powdered sugar, corn starch, baking powder and salt. Mix until a soft dough forms.
5. Press the finished dough into the prepared 9×13 pan.
6. Bake at 350° F for 18-23 minutes. When it is done, the entire pan will rise slightly, and the top should no longer look wet, but will be shiny and almost ‘flakey’. The center of the bars should pass the toothpick test when they are ready to come out of the oven.
7. Allow the cookie bars to cool completely before frosting.
8. To make the frosting, start by whipping the butter and cream cheese until smooth.
9. Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
10. Add in the cocoa powder and the vanilla.
11. Finally, add the milk 1 tsp at a time until you’ve reached your desired consistency.
12. Frost the cooled cookie bars and top with sprinkles. Chill prior to cutting for perfect cuts. Enjoy!

Favorite Cookie Bars

• Pop-tart Cookie Bar 
• Sugar Cookie Bars
• Funfetti Milkshake Cookie Bars 

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Chocolate Sugar Cookie Bars

The same thick and pillowy soft sugar cookie bar that you know and love but with a rich chocolatey flavor and a decadent chocolate frosting.

Course Dessert

Keyword chocolate sugar cookie bar, cookie bars

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 24 bars

Calories 152kcal

Ingredients

• 1 1/2 cups (333g) salted butter, softened
• 3/4 cup (173g) granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 3 cups (456g) all-purpose flour
• 1/2 cup (60g) cocoa powder
• 1 cup (107g) powdered sugar (heaping)
• 1 1/2 Tbsp corn starch
• 1 1/2 tsp baking powder
• 3/4 tsp salt

Fudge Frosting

• 1/2 cup (111g) salted butter, softened
• 3 oz cream cheese, softened
• 2/3 cup (79g) dutch processed cocoa powder
• 2 2/3 cups (284g) powdered sugar
• 3 tsp vanilla extract
• milk to thin, if needed
• Colored sprinkles

Instructions

• Preheat the oven to 350° F. Line a 9×13 pan with parchment paper or spray with nonstick spray and set aside.
• Cream together the butter and granulated sugar, mixing until completely combined.
• Next, add the eggs and vanilla. Mix until well combined.
• Lastly, add the flour, cocoa powder, powdered sugar, corn starch, baking powder and salt. Mix until a soft dough forms.
• Press the finished dough into the prepared 9×13 pan.
• Bake at 350° F for 18-23 minutes. When it is done, the entire pan will rise slightly, and the top should no longer look wet, but will be shiny and almost ‘flakey’. The center of the bars should pass the toothpick test when they are ready to come out of the oven.
• Allow the cookie bars to cool completely before frosting.
• To make the frosting, start by whipping the butter and cream cheese until smooth.
• Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
• Add in the cocoa powder and the vanilla.
• Finally, add the milk 1 tsp at a time until you’ve reached your desired consistency.
• Frost the cooled cookie bars and top with sprinkles. Chill prior to cutting for perfect cuts. Enjoy!

Nutrition

Calories: 152kcal | Carbohydrates: 35g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 106mg | Potassium: 87mg | Fiber: 2g | Sugar: 20g | Vitamin A: 20IU | Calcium: 25mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Chocolate Sugar Cookie Bars  appeared first on Cookies for Days.

Starbucks-Inspired Cranberry Cookies

Last year, I tasted the majesty of Starbucks Cranberry Bliss Bars and I instantly knew why they were so popular. The marriage of white chocolate, orange, and cranberry is just IT. But they’re only available seasonally, which is a crying shame. So, I did what I do, and made a copycat. And then I made it into a giant cookie. And then I made it into a mini cookie (this one). Because this flavorway deserves all of the avenues into your tummy. 

Starbucks Copycats

• Starbucks Birthday Cake Pop Recipe
• Cranberry Bliss Bars
• Cookies and Cream Cake Pops

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Mini Cranberry Bliss Cookies

These little bites of joy are inspired by the Starbucks Cranberry Bliss Bars! The perfect 2-bite size, these blondie-style cookies are loaded with orange zest, dried cranberries, white chocolate chips and cream cheese frosting!

Course Dessert

Keyword mini cranberry bliss cookies, starbucks inspired

Prep Time 30 minutes minutes

Cook Time 9 minutes minutes

Servings 36 small cookies

Calories 150kcal

Ingredients

• 3/4 cup (167g) salted butter, softened
• 3/4 cup (185g) brown sugar
• 1/4 cup (58g) granulated sugar
• 1 tsp orange zest
• 1 egg
• 1/2 Tbsp vanilla extract
• 2 1/4 cups (342g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ginger
• 1/2 cup (100g) white chocolate chips
• 1/2 cup (65g) dried cranberries (craisins)

Cream Cheese Frosting

• 4 oz softened cream cheese
• 2 Tbsp salted butter, softened
• 2 cups (214g) powdered sugar
• 1/2 tsp orange zest
• 1/2 cup (65g) dried cranberries (craisins), chopped
• 1/4 cup (50g) white chocolate chips, melted

Instructions

• Preheat the oven to 350° F (180°C). Line a baking sheet with either parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, granulated sugar, and orange zest until light in color and fluffy in texture.
  3/4 cup (167g) salted butter, softened, 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar, 1 tsp orange zest
• Scrape the sides of the bowl and add in the egg, and vanilla extract. Mix until well combined.
  1 egg, 1/2 Tbsp vanilla extract
• Add the flour, baking soda, baking powder, salt, and ginger. Mix until a soft dough forms.
  2 1/4 cups (342g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1/4 tsp ginger
• Add the dried cranberries and white chocolate chips and mix until distributed throughout the dough.
  1/2 cup (65g) dried cranberries (craisins), 1/2 cup (100g) white chocolate chips
• Portion out the cookie dough using a #40 cookie scoop (1 ½ Tbsp) and arrange on your prepared baking sheet. Flatten the cookie dough slightly prior to baking.
• Bake at 350° F for 9-11 minutes until no longer glossy on top. Allow the cookies to cool on the pan.
• While the cookies are cooling, make the frosting by combining the cream cheese and butter until smooth.
  4 oz softened cream cheese, 2 Tbsp salted butter, softened
• Add the powdered sugar 1/2 cup at a time, mixing until a smooth, spreadable frosting is achieved.
  2 cups (214g) powdered sugar
• Once the cookies are cool, place frosting into a piping bag. Pipe swirls of frosting onto each cookie and top with a few dried cranberries and sprinkling of zest.
  1/2 tsp orange zest, 1/2 cup (65g) dried cranberries (craisins), chopped
• Drizzle with melted white chocolate and serve!
  1/4 cup (50g) white chocolate chips, melted
• Store in an airtight container either in the fridge or on the counter. Best enjoyed within 3 days.

Nutrition

Calories: 150kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 111mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 146IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.5mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Mini Cranberry Bliss Cookies appeared first on Cookies for Days.

Mini Crumbl Churro Cookies

This is the catering size of my copycat Crumbl Churro cookies. Now in the perfect mini size, these cookies boast the same thick, chewy, decadent, and fudgy texture. Best served warm, the cinnamon sugar cookie is topped with a creamy cinnamon buttercream and even more cinnamon sugar. If you’re a fan of churros, you’re going to be obsessed with these.

How to Make Mini Crumbl Churro Cookies 

1. Preheat the oven to 350°F (180°C).
2. In a bowl, cream together the butter and sugar for 1 minute and then add in the eggs, vanilla extract and canola oil. Mix until well combined.
3. Add in the flour, baking powder and cinnamon, mixing until a soft dough forms.
4. Scoop the cookie dough out using a #40 scoop (1 1/2 Tbsp of dough). Roll into a ball and flatten just slightly before rolling and coating the cookie dough in the cinnamon sugar mixture. Arrange on a parchment or silicone lined cookie sheet.
5. Bake for 9-11 minutes. The cookies will spread and the center of the cookie should look puffed up and no longer wet before taking them out of the oven.
6. While the cookies are cooling, make the base buttercream frosting by whipping the butter until smooth.
7. Add the powdered sugar, one cup at a time, adding a little bit of milk after each cup of powdered sugar to keep the consistency like a thick frosting.
8. Once you have added all of the powdered sugar, mix in the cinnamon thoroughly.
9. Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
10. Sprinkle some extra cinnamon and sugar on top– serve warm!

Storing Mini Churro Cookies

These cookies can be stored at room temperature, in the fridge or even frozen! Anyway you chose to store them, make sure they are in an air tight container. They will stay fresh at room temperature for about 3 days, in the fridge for up to 1 week and in the freezer for up to 3 months!

Catering Size Cookies

• Copycat Crumbl Chocolate Oreo Cookies (Catering Size)
• Crumbl Cookies Cosmic Brownie Recipe (Small Catering Size)
• Mini Hazelnut Sea Salt Cookies 

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Crumbl Copycat Churro Cookies (Catering Size)

This is a copycat for the catering size of Crumbl’s Churro Cookies. A warm, thick, and chewy cinnamon sugar cookie base that is finished off with a rich cinnamon buttercream + a sprinkle of more cinnamon sugar.

Course Dessert

Keyword catering size cookies, churro cookie, crumbl churro cookie

Prep Time 20 minutes minutes

11 minutes minutes

Servings 24 cookies

Calories 137kcal

Ingredients

• 3/4 cup salted butter, softened
• 3/4 cup granulated sugar
• 1 egg + egg yolk
• 1 1/2 tsp vanilla extract
• 2 Tbsp canola oil
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• Cinnamon Sugar Mixture: 1/4 cup granulated sugar + 1/2 tsp ground cinnamon

Cinnamon Buttercream:

• 1/2 cup salted butter, room temperature
• 1/2 Tbsp ground cinnamon
• 3 cups powdered sugar
• milk, to thin

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl, cream together the butter and sugar for 1 minute and then add in the eggs, vanilla extract and canola oil. Mix until well combined.
  3/4 cup salted butter, softened, 3/4 cup granulated sugar, 1 egg + egg yolk, 1 1/2 tsp vanilla extract, 2 Tbsp canola oil
• Add in the flour, baking powder and cinnamon, mixing until a soft dough forms.
  2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp ground cinnamon
• Scoop the cookie dough out using a #40 scoop (1 1/2 Tbsp of dough). Roll into a ball and flatten just slightly before rolling and coating the cookie dough in the cinnamon sugar mixture. Arrange on a parchment or silicone lined cookie sheet.
  Cinnamon Sugar Mixture: 1/4 cup granulated sugar + 1/2 tsp ground cinnamon
• Bake for 9-11 minutes. The cookies will spread and the center of the cookie should look puffed up and no longer wet before taking them out of the oven.
• While the cookies are cooling, make the base buttercream frosting by whipping the butter until smooth.
  1/2 cup salted butter, room temperature
• Add the powdered sugar, one cup at a time, adding a little bit of milk after each cup of powdered sugar to keep the consistency like a thick frosting.
  3 cups powdered sugar, milk, to thin
• Once you have added all of the powdered sugar, mix in the cinnamon thoroughly.
  1/2 Tbsp ground cinnamon
• Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
• Sprinkle some extra cinnamon and sugar on top- serve warm!

Nutrition

Calories: 137kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Sodium: 27mg | Potassium: 14mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Crumbl Copycat Churro Cookies (Catering Size) appeared first on Cookies for Days.

Catering Crumbl Oreo Cookies 

This is the catering size of my popular Crumbl Oreo Cookie copycat recipe. And while giant cookies are great, I am absolutely obsessed with this mini version! The Crumbl Oreo cookie boasts a rich and decadent chocolate cookie base that is chock full of crushed oreos and is topped with a thick, sweet, and creamy frosting. It is AMAZING! And this catering size lets you enjoy every bite of that amazingness without worrying about a stomach ache later.

How to Make Frosted Chocolate Oreo Cookies

1. Preheat oven to 350°F (180° C).
2. In a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar.
3. Add the egg and vanilla. Mix until light in color and creamy.
4. Next, add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt) and mix into the dough until completely combined.
5. Portion out the dough into 1 1/2 Tbsp portions (#40 scoop). Roll into a ball and arrange on a cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
6. Bake for 9-12 minutes, until the cookies are no longer glossy on the top.
7. Allow the cookies to cool on the pan for 15 minutes before frosting.
8. While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
9. Add the powdered sugar, one cup at a time. Make sure it is completely incorporated before adding the next cup. 
10. If needed, add milk a tsp at a time until you’ve reached your desired consistency. 
11. Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
12. Sprinkle extra crushed Oreos on top of the frosting, if desired. Serve warm! 
13. Store in an air tight container either in the fridge or on the counter for 3 days.

Mini Cookies

• Mini Sugar Cookies
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Copycat Crumbl Chocolate Oreo Cookies (Catering Size)

A mini dark chocolate cookie base infused with oreo crumbs, topped with a velvety vanilla-cream cheese frosting and garnished with more oreo crumbs. This is the perfect copycat for the catering Crumbl Chocolate Oreo Cookies!

Course Dessert

Keyword catering size cookies, crumbl chocolate oreo cookies, mini crumbl oreo cookies

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 24 cookies

Calories 194kcal

Ingredients

Oreo Cookie Base

• 3/4 cups (167g) salted butter
• 1/3 cup (76g) granulated sugar
• 3/4 cup (185g) brown sugar
• 1 eggs
• 1/2 Tbsp vanilla
• 1 1/3 cups (202g) all-purpose flour
• 1/2 cup (60g) black cocoa powder
• 1 cup (88g) crushed oreos (approx 20 oreos, crushed)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Cream Cheese Frosting

• 1/8 cup (28g) salted butter, softened
• 4 oz cream cheese, room temperature
• 1 tsp vanilla
• 2 cups (214g) powdered sugar
• milk to thin, if needed

Instructions

• Preheat oven to 350°F (180° C).
• In a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar.
  3/4 cups (167g) salted butter, 1/3 cup (76g) granulated sugar, 3/4 cup (185g) brown sugar
• Add the egg and vanilla. Mix until light in color and creamy.
  1 eggs, 1/2 Tbsp vanilla
• Next, add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt) and mix into the dough until completely combined.
  1 1/3 cups (202g) all-purpose flour, 1/2 cup (60g) black cocoa powder, 1 cup (88g) crushed oreos (approx 20 oreos, crushed), 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
• Portion out the dough into 1 1/2 Tbsp portions (#40 scoop). Roll into a ball and arrange on a cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
• Bake for 9-12 minutes, until the cookies are no longer glossy on the top.
• Allow the cookies to cool on the pan for 15 minutes before frosting.
• While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
  3/4 cups (167g) salted butter, 4 oz cream cheese, room temperature, 1 tsp vanilla
• Add the powdered sugar, one cup at a time. Make sure it is completely incorporated before adding the next cup.
  2 cups (214g) powdered sugar
• If needed, add milk a tsp at a time until you’ve reached your desired consistency.
  milk to thin, if needed
• Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
• Sprinkle extra crushed Oreos on top of the frosting, if desired. Serve warm!
• Store in an air tight container either in the fridge or on the counter for 3 days.

Nutrition

Calories: 194kcal | Carbohydrates: 35g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 129mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 29g | Vitamin A: 187IU | Calcium: 15mg | Iron: 0.4mg

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