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Archive for the ‘Drop Cookies’ Category

postheadericon Super Easy Crinkle Cookies

These cookies were in my cookie recipe collection for what feels like forever and they are one of my favorite – not only because I love the soft and chewy goodness of them, but because they are so ridiculously easy to make. When cookie craving time hits,  or I need a contribution for a cookie exchange or a quick dessert, this recipe is at the top of my list. My favorite is lemon, but you can change up the cake mix you use to make the cookies — try out chocolate or spice or pineapple — well, you get the idea. Just make sure you allow these to cool a minute or two before taking them from the baking sheet to place on a cooling rack. Because these are rolled in confectioners sugar prior to baking, I find lining my sheets with parchment paper is the way to go for ease of clean up. Make sure your cookie dough balls are nicely coated with the sugar before baking.

Super Easy Crinkle Cookies

Super Easy Crinkle Cookies

Super Easy Lemon Crinkle Cookies

Ingredients

  • 1 box lemon cake mix (I like Duncan Hines or Betty Crocker)
  • 1 beaten egg
  • 2 cups thawed Cool Whip
  • Approximately 1/2 cup to 1 cup confectioners sugar (powdered sugar)

Instructions

  1. Preheat oven to 350 F
  2. In a large bowl, combine cake mix, beaten egg, and thawed Cool Whip.
  3. Mix well to form a sticky batter.
  4. Roll dough into tablespoonful sized pieces and roll in confectioners sugar.
  5. Bake 8 to 10 minutes until the edges are golden.
  6. Cool 1 - 2 minutes on baking sheet; then remove to wire rack to cool completely.
http://www.acoalcrackerinthekitchen.com/2018/11/06/super-easy-crinkle-cookies/

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postheadericon Classic Snickerdoodles

My favorite snickerdoodle recipe uses BOTH butter (for flavor) and shortening (for texture). You can substitute all one for the other, but you will not get the same flavor and texture results as you get with this recipe. Snickerdoodles were popular in the 1900’s on the Easy Coast and continue to be very popular, including in  the Pennsylvania Dutch and Coal Regions. There are lots of theories about the true name and origin of this widely-loved cookie, but seems to largely be credited to the German word schneckennudeln, which loosely translated means cinnamon-dusted sweet rolls. Wherever they originated, they have always been a favorite of mine and remain in a cherished spot on my “must have” cookie list.

Classic Snickerdoodles

Classic Snickerdoodles

Snickerdoodles

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup shortening
  • 1 - 1/2 cups white sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 - 3/4 cups all purpose flour + 2 Tbsp
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Cinnamon Sugar (in small bowl mix 3 Tbsp white sugar + 2 tsp ground cinnamon together well)

Instructions

  1. Preheat oven to 375 F.
  2. Cream together butter, shortening, 1-1/2 cups sugar until well blended. Add eggs and the vanilla and blend well.
  3. Stir in the flour, cream of tartar, soda and salt until well blended.
  4. Using a spoon or small cookie scoop, form dough into balls.
  5. Roll balls of dough in cinnamon/sugar mixture until completely coated on all sides.
  6. Place the cookies 2 inches apart on parchment lined baking sheets.
  7. Bake 8 to 10 minutes or until just lightly browned on the edges.
  8. Allow to cool on baking sheet 2 or 3 minutes before removing to a rack to cool completely.
http://www.acoalcrackerinthekitchen.com/2018/10/20/classic-snickerdoodles/

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