Chocolate-Peppermint Cookies

Chocolate-Peppermint Cookies
Prep Time
45 minutes, plus 1 hour chill time
Number of Servings
Makes 24 cookies (serves 24)
Ingredients
  • 2 cups all-purpose flour
  • [q:1/3] cup unsweetened cocoa powder
  • [q:1/2] tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1/2] cup unsalted butter, at room temperature
  • [q:1 1/3] cup sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • [q:3/4] cup chocolate chips
  • [q:1 1/4] cup coarsely chopped peppermint candy canes
Directions
  1. Sift flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat together room-temperature butter and sugar until light and fluffy. Reduce speed and beat in eggs, one at a time, and vanilla.
  3. With speed on low, add flour mixture, beating until just combined, about 1 minute. Do not overmix.
  4. Gently fold in chocolate chips and chopped candy canes. Place dough in fridge for 1 hour.
  5. Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
  6. Using a 1-ounce scoop (equal to 2 tablespoons), scoop out 6 balls of dough onto each lined baking sheet. Place balls approximately 3 inches apart. If there’s any exposed candy cane, push back into dough.
  7. Bake for 10 to 12 minutes, until cookies are set in their centers, rotating pans halfway through cooking time. Remove cookies from oven and transfer to cooling racks.
  8. Repeat steps 6 and 7 to make remainder of cookies with the dough.
Nutrition Info
281 Calories, 2 g Protein, 25 mg Cholesterol, 56 g Carbohydrates, 44 g Total sugars (35 g Added sugars), 1 g Fiber, 6 g Total fat (4 g sat), 93 mg Sodium [nut:1] Vitamin A, Phosphorus

Pumpkin Pie Thumbprints

Pumpkin Pie Thumbprints
Prep Time
55 minutes, plus 2 hour dough chill time
Number of Servings
30 to 32 cookies
Ingredients

  • Cookie Base

    • [q:2 1/4] cups all-purpose flour
    • [q:1/2] tsp baking powder
    • [q:1/2] tsp salt
    • 2 sticks unsalted butter, at room temperature
    • [q:3/4] cups granulated sugar
    • 1 large egg, at room temperature
    • 1 tsp vanilla extract

  • Pumpkin Pie Filling

    • 1 cup canned pumpkin purée
    • [q:1/4] cup granulated sugar
    • 2 Tbsp plus 2 tsp brown sugar
    • [q:1/2] tsp ground cinnamon
    • [q:1/2] tsp ground ginger
    • [q:1/4] tsp ground nutmeg
    • [q:1/4] tsp salt
    • [q:1/8] tsp ground allspice
Directions

  1. Make Dough

    1. in a small bowl, whisk together flour, baking powder, and the [q:1/2] teaspoon salt. Set aside.
    2. In a large mixing bowl, beat butter and the [q:3/4] cup granulated sugar on medium speed until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and beat until no dry streaks remain.
    3. Cover bowl with plastic and refrigerate for at least 2 hours. Dough can keep in fridge for up to 1 week.

  2. Make Filling

    1. In a small bowl, combine pumpkin purée, the [q:1/4] cup granulated sugar, the brown sugar, cinnamon, ginger, nutmeg, the [q:1/4] teaspoon salt, and the allspice. Stir until evenly blended.
    2. Keep covered in refrigerator until ready to use.

  3. Prepare Cookies

    1. Preheat oven to 350˚. Line one or more baking sheets with parchment paper.
    2. Scoop 1 tablespoon dough into a ball and place it on prepared baking sheet. Repeat with remaining dough, leaving 2 inches of space between each ball and placing approximately 12 dough balls per sheet.
    3. Use your thumb to create a well in center of each cookie large enough to hold [q:1 1/2] teaspoons pumpkin filling. Spoon [q:1 1/2] teaspoons pumpkin filling into center of each cookie.
    4. Place baking sheets in freezer for 15 minutes; this helps cookies keep their shape while baking.

  4. Bake Cookies

    1. Transfer baking sheets directly to oven. Bake for 12 to 14 minutes, until edges are golden.
    2. Let cookies cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Info
3 cookies: 299 Calories, 3 g Protein, 49 mg Cholesterol, 30 g Carbohydrates, 8 g Total sugars (7 g Added sugars), 1 g Fiber, 19 g Total fat (12 g sat), 164 mg Sodium, [nut:2] Vitamin A

Tate's Lemon Cookies

Tate's Lemon Cookies
Crispy Gluten-Free Cookies
a stack of crisp lemon cookies

Image courtesy of Tate's Bake Shop

I’ve loved this brand for years, and now Tate’s has come out with a new flavor: lemon. This new variety is buttery, crispy, light, thin, and perfectly browned, just like the Ginger Zinger cookies. 

Certified gluten free and kosher, these treats are craft baked “The Bake Shop Way.” What this means is there’s a dedication to quality, and the cookies are lovingly baked and deeply delicious.

Not too sweet, I’ve found these cookies to be a tasty accompaniment to tea. If you like a less tart lemon flavor that’s still bright and sunny, these gluten-free cookies are worth seeking out.

Available in retail locations, or online where 3 7-ounce packs retail for $18.

Tags
cookies
gluten-free
dessert
snacks / treats
Lisa Fabian
Social Summary
Pair with tea for a lovely snack bursting with flavor!

Maxine’s Heavenly Cookies

Maxine’s Heavenly Cookies
Homestyle Treats Without The Guilt
a plate of crispy pumpkin-pecan cookies

Image courtesy of Maxine's Heavenly Cookies

Sometimes you just want a cookie.

There’s something about this portable treat that satisfies you no matter what your age. 

My latest favorite is Maxine’s Heavenly. Of all the gluten-free cookie brands I’ve tried, they come the closest to homemade for me. This comes as no surprise. The company’s cookies are based on one of the founder’s mother Maxine’s original recipes, but the ingredients have been updated to reflect the modern desire for healthier options.

I’ve tried four varieties of Maxine’s Heavenly. Two were super-soft and moist: seasonally offered Pumpkin Pecan Spice and Chocolate Chocolate Chunk. Two were crispy: Cinnamon Speculoos Crunch and Chocolate Chip.

I liked them all. Each flavor was wholesome and satisfying. But my favorite was the Cinnamon Speculoos Crunch. You can really taste the cinnamon, and the cookies were satisfyingly crunchy with a distinctive snap.

Everyone can enjoy these flavorful oat-based cookies. They’re certified gluten free, low-glycemic, vegan, kosher, and non-GMO. Just sweet enough, these cookies use organic coconut nectar and coconut sugar in place of white sugar. These natural sweeteners add a caramel flavor that’s similar to but healthier than brown sugar. The soft variety of cookies also includes dates, which add richness, moistness, and flavor. 

The Cinnamon Speculoos Crunch Cookies, along with the Chocolate Chip variety, are packaged in individually wrapped take-with-you pouches that contain two cookies—the perfect amount for a snack. Some of the other flavors are packaged in grab-and-go packs as well.

Maxine’s Heavenly offers plenty of traditional and modern varieties to try. Consider: Cinnamon Oatmeal Raisin, Peanut Butter Chocolate Chunk, Snickerdoodle, Walnut Banana Bread, and Almond Chocolate Chunk.

There are two other seasonal flavors besides the Pumpkin Pecan Spice: Gingerbread and Chocolate Peppermint Candy Cane (which I will definitely have to try!).

Individual boxes are $6.99. Bundles of four are available for $29.99 with reduced shipping rates.

Tags
cookies
gluten-free
snacks / treats
Lisa Fabian
Social Summary
Maxine’s Heavenly makes many great flavor options in both crispy and soft cookie styles!

Cinnamon Roll Cookies

Cinnamon Roll Cookies
Prep Time
45 minutes, plus [q:3 1/2] hours fridge time
Number of Servings
52 cookies (serves 26)
Ingredients

Cookies

Glaze

  • 1 cup confectioners’ sugar
  • [q:2 1/2] Tbsp whole milk
Directions
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed for 3 to 4 minutes until fluffy, stopping to scrape sides of bowl. Add egg and vanilla, beating until combined.
  2. In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture, beating on low speed until a dough forms. Turn out two-thirds of dough onto a clean surface; knead dough if any flour bits remain. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
  3. To remaining dough, add cinnamon and nutmeg. Beat at low speed until combined. Turn out onto clean surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  4. Let doughs stand at room temperature for about 5 minutes. On a lightly floured sheet of parchment paper, roll plain dough into a 14x12-inch rectangle. Transfer on parchment to a baking sheet and refrigerate for 15 minutes. Repeat procedure with spiced dough.
  5. Transfer plain dough with parchment onto a flat surface. Carefully invert spiced dough on top of plain dough. Top with parchment and roll rolling pin over doughs to press together. Peel away top parchment. From the long side, roll dough into a log using bottom parchment to help lift and roll; roll as tightly as possible to avoid gaps. (If dough cracks, let stand for a few minutes until pliable). Trim [q:1/2] inch off each end. Tightly wrap roll in parchment, twisting ends to seal. Refrigerate for at least 2 hours, or freeze until ready to use.
  6. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  7. Cut log into [q:1/4]-inch-thick slices. Place 1 inch apart on prepared pans.
  8. Bake for 8 to 10 minutes, until edges are golden brown. Let cool completely on pans.
  9. In a medium bowl, whisk confectioners’ sugar and milk together until smooth. Immediately drizzle glaze onto cookies.
Nutrition Info
173 Calories, 2 g Protein, 25 mg Cholesterol, 25 g Carbohydrates, 12 g Total sugars (12 g Added sugars), 1 g Fiber, 8 g Total fat (5 g sat), 94 mg Sodium, [nut:1] Vitamin A, Phosphorus

Soft and Chewy Gingerbread People

Soft and Chewy Gingerbread People
Prep Time
45 minutes + 90 minutes chill and cool time
Number of Servings
20 cookies
Ingredients
  • 3 cups (15 oz) all-purpose flour
  • [q:3/4] cup packed ([q:5 1/4] oz) dark brown sugar
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ground ginger
  • [q:3/4] tsp baking soda
  • [q:1/2] tsp ground cloves
  • [q:1/2] tsp table salt
  • 12 Tbsp unsalted butter, melted
  • [q:3/4] cup light molasses
  • 2 Tbsp milk
Directions
  1. Process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt in a food processor until combined, about 10 seconds. Add melted butter, molasses, and milk. Process until a soft dough forms and no streaks of flour remain, about 20 seconds, scraping down sides of bowl as needed.
  2. Spray counter lightly with a baking spray with flour, transfer dough to counter, and knead until dough forms a cohesive ball, about 20 seconds. Divide dough in half. Form each half into a 5-inch disk, wrap disks tightly in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
  3. Adjust oven racks to upper-middle and lower middle positions and heat oven to 350º. Line 2 baking sheets with parchment paper. Working with 1 disk of dough at a time, roll [q:1/4]-inch thick between 2 large sheets of parchment. (Keep second disk of dough refrigerated while rolling out first.) Remove top piece of parchment. Using a [q:3 1/4]-inch cookie cutter, cut dough into shapes. Peel away scraps from around cookies and space shapes [q:3/4]-inch apart on prepared sheets. Repeat rolling and cutting steps with dough scraps.
  4. Bake cookies until puffy and just set around edges, 9 to 11 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, and then transfer to a wire rack. Let cookies cool completely before serving. (Cookies can be stored in an airtight container at room temperature, with a sheet of parchment or waxed paper between each layer, for up to 3 days.)
Nutrition Info
Per serving (1 cookie without icing): 188 Calories, 2 g Protein, 30 g Carbohydrates, 15 g Total sugars (15 g Added sugars), 1 g Fiber, 7 g Total fat (4 g sat), 110 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Folate, Iron, Magnesium

Ginger Snap Crinkle Cookies

Ginger Snap Crinkle Cookies
Prep Time
30 minutes
Number of Servings
15 cookies
Ingredients
Directions
  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  2. Into a small bowl, combine the 1 tablespoon cinnamon and 1 tablespoon sugar. Set aside.
  3. Into a large mixing bowl, sift together flour, baking soda, ginger, cloves and salt. Set aside.
  4. In another large bowl, cream together butter and the [q:1/2] cup sugar. Beat in egg, vanilla and molasses.
  5. Sift half the dry mixture into wet ingredients and beat until combined. Add remaining dry ingredients and blend well.
  6. Roll dough into small balls, then roll into cinnamon sugar. If dough seems too wet to roll, chill for 20 to 30 minutes.
  7. Place about 2 inches apart on prepared baking sheets and bake for 12 to 15 minutes.
  8. Cool completely on baking rack, and enjoy!
Nutrition Info
1 cookie: 115 Calories, 12 g Protein, 46 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 10 g Fiber, 13 g Total fat (1 g sat), 294 mg Sodium, [nutrition:3] Vitamin A, B1 (thiamine), Folate, [nutrition:2] Vitamin B6, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), K, Iron, Magnesium, Potassium, Zinc

Cherry and Toasted-Pecan Quinoa Cookies

Cherry and Toasted-Pecan Quinoa Cookies
Prep Time
20 minutes
Number of Servings
2 dozen cookies
Ingredients
  • [q:1 1/2] cups white whole-wheat flour
  • 1 tsp kosher salt
  • [q:1/2] tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/2] cup coconut oil, room temperature
  • [q:1/4] cup sugar or [q:1 1/2] Tbsp maple syrup
  • [q:1/4] cups (packed) light brown sugar
  • [q:1/4] cup clover or orange blossom honey
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • [q:1/2] tsp almond extract
  • 1 cup cooked quinoa, cooled
  • 1 cup old-fashioned oats
  • 1 cup dried cherries
  • [q:1/2] cup toasted shredded coconut (unsweetened)
  • [q:1/2] cup toasted pecans, chopped
Directions
  1. Preheat oven to 375°.
  2. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl.
  3. Using an electric mixer, beat coconut oil, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, [q:1/2] cup at a time. Stir in quinoa, oats, cherries, coconut, and pecans.
  4. Spoon dough in portions equal to 2 tablespoons each onto prepared baking sheets, spacing cookies 1 inch apart.
  5. Bake cookies until golden, 12 to 15 minutes. Transfer cookies to a wire rack and let cool.
Nutrition Info
179 Calories, 3 g Protein, 25 g Carbohydrates, 3 g Fiber, 8 g Total fat (5 g sat, 2 g mono, 1 g poly), 120 mg Sodium, [nutrition:1] Iron

Baci di Dama

Baci di Dama
That's Italian for "Lady Kisses"
Number of Servings
Makes 40 sandwich cookies
Ingredients
  • 1 cup hazelnuts, toasted and skinned
  • [q:1/2] cup ([q:2 1/2] ounces) all-purpose flour
  • [q:1/4] cup ([q:1 3/4] ounces) sugar
  • 2 Tbsp cornstarch
  • [q:1/4] tsp salt
  • 5 Tbsp unsalted butter, cut into [q:1/2] inch pieces and chilled
  • [q:1/2] tsp vanilla extract
  • [q:1/2] cup (3 ounces) bittersweet chocolate chips
Directions
  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Process hazelnuts, flour, sugar, cornstarch, and salt in food processor until finely ground, about 30 seconds. Add butter and vanilla and process until dough comes together, about 30 seconds.
  3. Transfer dough to counter and divide into 4 equal pieces. Working with 1 piece of dough at a time, press and roll into 10-inch-long by 1-inch-wide rope. Using bench scraper or sharp knife, cut rope into 20 lengths, then roll lengths into balls with your hands and space them 1 inch apart on prepared sheets. Repeat with remaining dough. Bake until edges are lightly browned, 16 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool completely on sheets.
  4. Microwave chocolate chips in small bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Spread [q:1/4] teaspoon chocolate over bottom of half of cookies, then top with remaining cookies, pressing lightly to adhere. Let chocolate set, about 15 minutes, before serving.
Nutrition Info
4 cookies: 226 Calories, 3 g Protein, 15 mg Cholesterol, 19 g Carbohydrates, 10 g Total sugars (10 g Added sugars), 2 g Fiber, 17 g Total fat (6 g sat), 60 mg Sodium, [nut:1] Vitamin E

Gluten-Free Macadamia Cookie Bars

Gluten-Free Macadamia Cookie Bars
Prep Time
20 minutes
Number of Servings
12 cookie bars
Ingredients
  • [q:1/4] cup butter
  • [q:3/4] cup brown rice flour
  • [q:3/4] cup sugar
  • 2 eggs
  • [q:1/4] tsp baking soda
  • [q:1/4] tsp salt
  • [q:1/2] tsp xanthan gum
  • 1 tsp vanilla
  • [q:1/2] cup chopped macadamia nuts
  • [q:1/2] cup white chocolate chips
Directions
  1. Preheat oven to 350°.
  2. Mix flour and butter until well combined.
  3. Add remaining ingredients, except nuts and chips. Beat batter until well combined and thickened. This will help prevent chips or nuts from sinking. Fold in nuts and chips.
  4. Pour into 9-inch square baking pan.
  5. Bake 15 to 25 minutes, until edges begin to pull away, and bars test clean with a toothpick. Cut into 12 large bars.
Nutrition Info
1 bar: 209 Calories, 3 g Protein, 38 mg Cholesterol, 25 g Carbohydrates, 17 g Total sugars (17 g Added sugars), 1 g Fiber, 11 g Total fat (5 g sat), 95 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Phosphorus
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