Cookies and Bars

Funfetti Ice Cream Sandwiches

Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com

Do you any family traditions? I’m not talking about the special things you do on Christmas Day or the exciting stuff you look forward to on your birthday; I’m talking about the mundane things that keep your days full and happy. Admittedly, we don’t have many (although I’m always on the hunt), but one of our favorite things to do together as a family is to watch AFV (America’s Funniest Home Videos). Although the days of Bob Saget that millennials remember (*raises hand*) are long-gone, the hilarious snippets of people falling, dogs walking on their hind legs, and toddlers saying downright hilarious things are still alive and well. Please, just give me all of the broken trampolines and babies afraid of their shadow- I AM HERE FOR IT.

After a summer of watching AFV nightly, my kids haven taken to performing the tricks, pranks, and challenges that are regularly featured on the show. The old disappearing-behind-the-blanket trick and the whipped cream challenge are two of their favorites to attempt themselves, and while cleaning whipped cream up off the floor and, oh, I don’t know, the baby’s face, are not among my very favorite things to do, I love seeing them get all into it. It’s pure and fun and all the things I remember childhood being.

Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com
Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com

These funfetti ice cream sandwiches have been another happy spot in our summer. Anything with sprinkles, ice cream, and cookies is bound to be delicious, but treats like these are a showstopper for my kids (and probably yours too!) There’s something so extra about them (Who knows- maybe it’s the sprinkles? the double cookies? the ice cream?), and when I first suggested we make them, my kids thought I was a wizard. Call me Meatloaf, because, truly, I will do anything for love.

Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com

The cookies in these funfetti ice cream sandwiches are a riff on my original funfetti cookies which continues, to this day, to be one of the most popular recipes on my site. For good reason- they’re chewy with crisp edges and have all the birthday cake flavor you’d want in a sprinkle cookie. The filling is equally simple: a no-churn funfetti ice cream loaded with sprinkles and that same nostalgic box mix cake flavor. If you’re in a time crunch, you can skip the no-churn ice cream and stick with a store-bought variety, but if you haven’t made no-churn ice cream before, this is a call to action: DO IT. It’s easy and delicious.

Tell me about your family traditions. Where do you cram sweet fun and delight into the everyday? If you are looking for a yummy and festive treat to enjoy with all the little (or big!) kids in your family, definitely consider these funfetti ice cream sandwiches. Particularly during the summer, these are bound to be a delight. Happy Friday to y’all and HAPPY BAKING!

Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com

If you like these funfetti ice cream sandwiches you should try:

Funfetti Cookies
Funfetti Scones
Funfetti Cake
Vegan Funfetti Cookies
Funfetti Rolls

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Funfetti Ice Cream Sandwiches

These funfetti Ice Cream Sandwiches are chewy sprinkle sugar cookies stuffed with a no-churn birthday cake-flavored ice cream!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 360
  • Yield: 12 1x
  • Category: Dessert

Ingredients

Scale

For the ice cream:

  • 2 cups (480 gm) heavy whipping cream
  • 1 tablespoon clean vanilla extract
  • 1 (14 ounce can) sweetened condensed milk
  • 6 tablespoons of rainbow sprinkles

For the cookies:

  • 12 tablespoons (170 gm) unsalted butter, at room temperature
  • 1 cup (200 gm) sugar
  • ½ cup (100 gm) brown sugar
  • 21/2 teaspoons clear vanilla
  • 1 large egg plus 1 large egg yolk
  • 21/4 cups (295 gm) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1 cup (160 gm) rainbow sprinkles

Instructions

To prepare the ice cream:

  1. Line a 9×13” or jelly roll pan with a large sheet of aluminum foil. Be sure the foil extends just beyond the sides of the pan for easy removal. Set aside.
  2. In a large bowl or the bowl of a stand mixer, whip the cream and clear vanilla extract on medium speed until it thickens to fluffy, stiff peaks. Fold in the sweetened condensed milk, being careful to not overwork, followed by the sprinkles. Spread it into the prepared pan. Freeze until solid, at least 6 hours but preferably overnight.

To make the cookies:

  1. Preheat the oven to 350 degrees. Prepare sheet pans by lining them with silicone baking mats or parchment paper.
  2. In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the vanilla and egg, beating on low until incorporated. Add the flour, baking soda, salt, and cream of tartar, and beat on low speed just until the dry ingredients are combined. Scrape the sides of the bowl and add the sprinkles. Beat just until combined.
  3. Chill the dough in the fridge until it has thickened to a Play-Doh consistency- usually about 30 minutes in the fridge for me. Once chilled, scoop out 1-1/2 tablespoon sized scoops (I use a medium cookie scoop) and roll each dough ball briefly in your hands to smooth out the rough edges of dough. Place on the prepared baking sheets 2 inches apart. Bake in the preheated oven for about 11-12 minutes, or until the tops of the cookies have just begun to crack and the edges are set. They will look slightly underbaked- this will help to keep them soft even when frozen. Allow to cool on the sheet pans for about 5 minutes before removing to a cooling rack to complete cooling.

To assemble the sandwiches:

  1. Use a large round cookie cutter or the lip of a wide-mouth mason jar to cut out rounds of ice cream. Place in between two cookies and refreeze the sandwiches quickly. You can save the leftover edges of the ice cream in a sealable container or freezer-safe bowl. Keep the sandwiches covered while in the freezer to protect their taste.

Notes

  • Clear vanilla extract give these cookie that classic funfetti box cake mix flavor that we all know and love. Pure vanilla extract or vanilla bean paste can be substituted, however, the flavor will differ.

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Espresso White Chocolate Chunk Cookies

Espresso White Chocolate Chunk Cookies by Wood and Spoon. These are chewy coffee-scented cookies loaded with big chunks of sweet white chocolate. The cookies are simple to put together, freeze well, and make a great dessert option for coffee and chocolate lovers alike. Learn how to make this simple cookie recipe on thewoodandspoon.com

We all have our fair share of good intentions. I, for one, could fill a book with all the well-meaning words and ideas that I’ve failed to bring to life: the things I meant to say, the opportunities I meant to pursue, and the dreams and goals that got tossed on the back burner until further notice. Those forgotten intentions are casualties of the busy pace of life that so many of us are accustomed to, and sometimes, our good intentions just fall through the cracks.

I see the daily effects of this when it comes to parenting my kids. At any given moment, my head is filled with all sorts of things I want to teach or experience with them, but more often that not, they get set aside for another day, another season, or a later time when life has slowed down. In years past, those unrealized good intentions have left me with a healthy dose of The Mom Guilt, but I’m learning that those feelings just aren’t mine to carry; most of us are doing the best we can, and it’s important that we offer ourselves grace for whatever is left undone.

Espresso White Chocolate Chunk Cookies by Wood and Spoon. These are chewy coffee-scented cookies loaded with big chunks of sweet white chocolate. The cookies are simple to put together, freeze well, and make a great dessert option for coffee and chocolate lovers alike. Learn how to make this simple cookie recipe on thewoodandspoon.com

So cue my Summer of Good Intentions. As my kids have been wrapping up their school years, we have spent some time coming up with a Summer Bucket List: two months worth of small, daily bits of happiness to chalk onto our calendar in the coming weeks. The idea is that each day of the summer will have one designated activity (go on a picnic! paint a picture! play hopscotch! swim at the pool!) that we’ll jot out and capture via a photograph or some kind of memento, and at the end of the summer, I’m going to upload the pictures into a quick photo book to save for years to come.

I fully anticipate there will be more than a few hiccups. Although I’m sure we’ll wind up with some disaster days that no one wants to rememberer a few bellyflopped activities that never even happen, I’m eager for my kids to have proof that the intention was there. I want to partner with them in making memories that they’ll have a tangible record of, and even if this project falls through the cracks with all my other good intentions, I know that this will at least keep me in pursuit of a full and memorable summer. It feels right for the season we’re in, and if you find yourself with the capacity to do something similar with your own family, I hope you’ll join me! I need a few more ideas to round out our summer bucket list, so if you come up with any fabulous options, send them my way.

Espresso White Chocolate Chunk Cookies by Wood and Spoon. These are chewy coffee-scented cookies loaded with big chunks of sweet white chocolate. The cookies are simple to put together, freeze well, and make a great dessert option for coffee and chocolate lovers alike. Learn how to make this simple cookie recipe on thewoodandspoon.com

As Aimee and I were brainstorming bucket list activities, it was so fun to see how many of her ideas happened in the kitchen. Probably a fifth of our list has to do with cookie dough or homemade popsicles, and every time she suggested another food activity, my heart soared. She is truly a girl after my own heart. So today, I’m sharing these espresso white chocolate chunk cookies, a recent baking project from Aimee and I, that I think you’re really going to enjoy.

A few weeks ago, Aims asked if we could bake cookies and immediately pulled out my bag of fancy white chocolate faves. I added in a few spoons of espresso powder for grown-up flavor, and the baked end product was simple and incredibly delicious. It turns out that terrific white chocolate pairs perfectly with espresso and muscovado sugar cookie dough, and thus, espresso white chocolate chunk cookies were born.

The dough for these espresso white chocolate chunk cookies is one that you can reference all year long. The muscovado sugar keeps them chewy and caramel flavored and it is sturdy enough to handle a wide variety of mix-ins. Since then, we’ve added pecans, dark chocolate, and even some crushed pretzels, and I can tell you absolutely none of those varieties have been a disappointment.

Espresso White Chocolate Chunk Cookies by Wood and Spoon. These are chewy coffee-scented cookies loaded with big chunks of sweet white chocolate. The cookies are simple to put together, freeze well, and make a great dessert option for coffee and chocolate lovers alike. Learn how to make this simple cookie recipe on thewoodandspoon.com

Check out the recipe for these espresso white chocolate chunk cookies below, and, while you’re at it, fill me in on all of your summer happenings! I am eager to start penciling in all of my favorite things, and I look forward to hearing from you too. In the coming weeks, we’re going to transition to a full-on summer recipe deep dive, so prep your palates for frozen treats, berries, and more. Happy Wednesday and Happy Baking!

If you like these espresso white chocolate chunk cookies you should try:

Kitchen Sink Cookies
White Chocolate Caramel Pretzel Cookies
Muscovado Chocolate Chip Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
White Chocolate Ganache Shortbread

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Espresso White Chocolate Chunk Cookies

These cookies are made chewy with muscovado sugar and are flavored with chunks of white chocolate and espresso powder throughout!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 32 1x
  • Category: Dessert

Ingredients

Scale
  • 1 cup (230 gm) unsalted butter, melted
  • 1 cup (200 gm) muscovado sugar
  • 1 cup (200 gm) sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 3 cups (410 gm) all-purpose flour
  • 1 tablespoon ground espresso or instant coffee granules
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups white chocolate, chopped into large pieces

Instructions

Preheat the oven to 360 degrees. In a large bowl stir together the butter, sugars, and vanilla. Once combined, stir in the eggs. Add the flour, espresso, powder, soda, and salt and stir until almost combined. Stir in the chocolate. Scoop 1-1/2 tablespoon-sized rounds of dough 2” apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. Allow to cool briefly before consuming!

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Brownie Shortbread Bars

Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com

Growing up, I remember hearing the phrase, “You can’t have your cake and eat it too.” Even now as a 33-year-old woman, I can honestly tell you that I still don’t have a clue what that saying means. Sure, we can’t always get what we want and there will certainly be circumstances in which we’re forced to choose between two desires, but when it comes to dessert, I think it can sometimes be both. Maybe we can have our cake and eat it too.

Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com
Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com

Like with these brownie shortbread bars. Why should we have to choose between cookies and brownies? Isn’t it plausible to think that, every once in a while, we can indulge in two wonderful things simultaneously? I would argue YES. Absolutely. So today, I’m going to tell you all about how to make these brownie shortbread bars in hopes that when the craving strikes for both buttery soft shortbread and gooey fudge brownies, you don’t have to choose. You can have the best of both worlds.

Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com
Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com

These brownie shortbread bars have two layers. The bottom layer is a simple shortbread crust made from little more than butter, sugar, and flour. The crumbly mixture comes together in a single bowl before being patted out in an 8″ square pan. While the crust bakes slightly in the oven, we begin to mix up our brownie batter. On the stovetop, butter, sugar and chocolate are melted together until smooth. Eggs come next followed by the dry ingredients: flour, cocoa powder, and just a smidge of salt. After a quick bake, the brownies are fragrant crackly-topped, and ready for absolutely devouring.
I hope you’ll give these brownie shortbread bars a try and let me know what you think! Have a terrific weekend and happy baking!

Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com
Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com


If you like these brownie shortbread bars you should try:

Shortbread Cookies
Peppermint Brookies
White Chocolate Ganache Shortbread
Pretzel Shortbread Peanut Butter Brownies
Caramel Ganache Brownies

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Brownie Shortbread Bars

These brownie shortbread bars feature a vanilla bean shortbread crust and a gooey crackled brownie top!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 60
  • Yield: 16 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • ¾ cup unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 11/2 cups all-purpose flour
  • 1/4 teaspoon salt

For the brownie:

  • ¾ cup unsalted butter
  • 1 cup semisweet chocolate chips
  • 11/4 cup granulated sugar
  • 3 large eggs
  • 2/3 cup all-purpose flour
  • 6 tablespoons dark cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

To prepare the bars:

  1. Preheat the oven to 325 degrees and line an 8 or 9” square baking pan with foil. Lightly grease with cooking spray and set aside.
  2. Begin by preparing the crust. In a large bowl or the bowl of a stand mixer, cream the butter and granulated sugar until smooth. Stir in the vanilla bean paste. Add the flour and salt and stir just until combined to crumbs. Gently press the mixture down flat into the bottom of the prepared pan and bake in the preheated oven for 20 minutes until set. In the meantime, begin making the brownie filling.
  3. In a medium saucepan over low heat, gently melt together the butter, chocolate chips, and sugar, stirring regularly to melt evenly and prevent scorching the chocolate. Once melted and smooth, set aside. 
  4. In a large bowl, beat the eggs on medium speed with a mixer until they lighten in color and fluff up, about 2-3 minutes. Gently stir in the chocolate mixture. Add the flour, cocoa powder, baking powder, and salt, stirring just until combined. Pour the batter on top of the prepared shortbread and smooth. Increase the oven heat to 350 and bake for an additional 30-33 minutes or until a toothpick inserted into the middle comes out only with a couple of small brownie crumbs. Do not overbake. Remove from oven and allow to cool completely prior to slicing.

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Pastel Lofthouse Cookies

Pastel Lofthouse Cookies by Wood and Spoon Blog. These are copycat cookies for mini Lofthouse cookies that you can make homemade in your own favorite buttercream colors! Learn how simple these drop sugar cookies are and how to make that soft and fluffy buttercream cookie frosting on thewoodandspoon.com

Can I tell you a secret? One of my favorite parts about being a Mom is getting to be the one who makes a mess of excitement around the holidays. Christmas, birthdays, and, hey, even Easter always seem like the perfect opportunity for fun little treats and bits of happiness. This year, Aimee and I worked together to make these pastel Lofthouse cookies for her school Easter egg hunt, and it delighted me to no end. Although the party wasn’t for me, it might as well have been, because I loved every. minute. of. it. Today, I’m going to share the recipe with you in hopes that, if you find yourself with a few extra minutes this week, you might make a couple of these cookies to share with your own families and friends.

Pastel Lofthouse Cookies by Wood and Spoon Blog. These are copycat cookies for mini Lofthouse cookies that you can make homemade in your own favorite buttercream colors! Learn how simple these drop sugar cookies are and how to make that soft and fluffy buttercream cookie frosting on thewoodandspoon.com

So what are Lofthouse cookies? You might have seen similarly soft, round, and sprinkled cookies in the bakery section of your local grocery store. Usually sold in seasonal colors, those original Lofthouse cookies are hugely nostalgic for a lot of us who grew up loving ultra-sweet processed snacks. These pastel Lofthouse cookies, while still equally soft, sweet, and frosted, are a homemade version that offer the opportunity for customized colors and sprinkles of your choice! Here, we opted for spring pastels and a light sprinkle of nonpareils, and I have to say, they make an adorable snack for kiddos (and grown-ups!).

To make these pastel Lofthouse cookies, we start by creaming together butter and powdered sugar. Next comes an egg, vanilla, and all of the dry ingredients. You’ll notice cornstarch here which may seem a little strange, but don’t fret- the cornstarch helps to keep these cookies light and airy. The dough does need a brief chill before small rounds can be rolled and gently pressed with the bottom of a glass. The cookies won’t budge much from their shape once they go in the oven, so be sure to keep them uniformed and crack-free.

Pastel Lofthouse Cookies by Wood and Spoon Blog. These are copycat cookies for mini Lofthouse cookies that you can make homemade in your own favorite buttercream colors! Learn how simple these drop sugar cookies are and how to make that soft and fluffy buttercream cookie frosting on thewoodandspoon.com

Once baked, the cookies get the royal treatment with a crazy-delicious buttercream frosting. It’s here were the cookies begin reminding me of my Mimi’s soft frosted sugar cookies that we eat around Christmas. All the flavors blend so well together, and the frosting adds a pop of color and just the right amount of sweetness. Once frosted, the cookies can be enjoyed immediately or even frozen! To freeze Lofthouse cookies, allow the frosting to set completely and then stack in freezer-safe containers with sheets of wax paper in between each layer. Seal the container to protect them from the freezer and enjoy within a month.

I hope you all enjoyed an Easter full of hope, joy, and (well, obviously) cookies. Happy baking!

Pastel Lofthouse Cookies by Wood and Spoon Blog. These are copycat cookies for mini Lofthouse cookies that you can make homemade in your own favorite buttercream colors! Learn how simple these drop sugar cookies are and how to make that soft and fluffy buttercream cookie frosting on thewoodandspoon.com

If you like these pastel Lofthouse cookies you should try:

Soft Frosted Sugar Cookies
Painted Sugar Cookies
Meringue Cookies
Mini Layer Cakes
Funfetti Mini Cakes

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Pastel Lofthouse Cookies

These pastel Lofthouse cookies are mini versions of the original famous cookies- soft texture, fluffy frosting, and loads of sweet flavor!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 48 Mini Cookies 1x
  • Category: Dessert

Ingredients

Scale

For the cookies:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 11/2 cups (170 gm) powdered sugar
  • 1 large egg
  • 11/4 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 23/4 cups (330 gm) cake flour
  • 2 tablespoons cornstarch
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

For the frosting:

  • ¾ cup (170 gm) unsalted butter, at room temperature
  • 3 cups (340 gm) powdered sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 11/2 – 2 tablespoons milk
  • Food coloring and sprinkles, if desired

Instructions

To make the cookies:

  1. In a large bowl, cream the butter and powdered sugar together with a mixer on medium speed until smooth, about 1 minute. Scrape the sides of the bowl and add the egg and extracts, beating on medium just until combined. Add the cake flour, cornstarch, cream of tartar, baking soda, baking powder, and salt. Stir on low just until combined and a dough comes together. Cover the bowl with plastic wrap and place in the fridge to chill until it comes to a play-doh consistency, about 1 hour. When ready to bake, preheat the oven to 375 degrees and line two baking sheets with parchment paper. Use a small cookie scoop or a spoon to portion out 1-1/2 teaspoon sized rounds of dough. Roll them in your hands briefly to smooth and place 2” apart on the prepared pans. Flour the flat bottom of a glass or measuring cup and gently press each round of dough down until it is just over ¼” thick. Bake in the oven until the edges and tops are barely set, about 7-8 minutes. Allow to cool completely prior to frosting. 

To make the frosting:

  1. In a large bowl, cream the butter on medium speed until smooth and pale. About 2 minutes. Add the powdered sugar, salt, vanilla, almond extract, and 1 tablespoon of milk. Stir together on low until combined and then beat until smooth. Add additional milk to bring the frosting to your desired consistency. Add food coloring and spread on the cookies, adding sprinkles if desired. 

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Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

What’s the song about it being sunny and 75? Well, it might as well be an anthem to my world right now, because we are experiencing some incredible weather in central Alabama and I AM HERE FOR IT. In a few months, I’m sure I’ll be begging for some cloud coverage, absolutely dying for any bit of reprieve from the heat of the sun, but for now, I’m just grateful. It’s affording me time to be outside and to thaw from the winter.

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

The other day, I was pushing Charlie through the backyard in his little toy car. To be honest, it was one of those afternoons where I just wanted to sit, relax, and be left alone, but he tugged on my pants leg until I got up to play, so here we were- scooting through the grass in his plastic car. Our days are made up of a hundred moments just like this- nothing out of the ordinary, nothing wildly fun or special- just casual, mundane, normal stuff, and to be honest, its the kind of stuff I often grow tired of, particularly on weeks where I’m craving the quiet space to be alone. As we moved through the yard, me walking and him riding, the thought occurred to me that this was the kind of moment I would one day look back and miss. Years down the road, when kids were older, more independent, more wanting to be with friends or absolutely anywhere I wasn’t, I’d look back on afternoons spent in the yard as the good ones; I’d remember those hours of being needed and wanted as caregiver and playmate as the ones that tended to my heart in significant ways. Even when the days feel draining and tiresome, deep down, I know they’re quietly feeding my soul.

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

The point is this: what if we’re living the good years right now? What if, while we’re longing for more independent children, for freedom to travel and go and do, for an existence that is different from whatever it is we’re living, there are beautiful, life-giving joys right under our noses that are waiting to be discovered and fully appreciated? In a year that has been loaded with setbacks and pain and disappointment, I truly do believe there is goodness to be found. My walk in the yard with Charlie was a silly reminder of that, but I’m hoping I don’t forget it for a while. I’ m hoping it stays at the front of my brain until it truly sinks in.

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

These vegan peanut butter oatmeal chocolate chunk cookies are nothing fancy either. They’re the kind of everyday sweet that just about anyone can make, but you know what? That’s why I love them. Now, more than ever, I’m leaning into the comforting, feel-good flavors that feel like home, and if that’s you too, you’re gonna love these. To make vegan peanut butter oatmeal chocolate chunk cookies, we start with a base of coconut oil, peanut butter, and sugar. A flax seed egg is stirred in next with some vanilla, and then we add the dry ingredients: flour, leavening, and the mix-ins. I chose to use rolled oats and chunks of vegan chocolate, but you can make these your own in a variety of ways. Maybe sub in half of the oats for chopped peanuts. Maybe you use chocolate chips or chunks of white chocolate instead. The dough is pretty adaptable, and you can use the base ingredients to change it to your preferences.

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

Be sure to read the notes on these cookies as different modifications may yield cookies that are slightly different. After a few years of making vegan cookies, I’m finding that different brands or products yield different results, so truly, every batch is different. Either way, I think you’re really going to love these. If you’re in the mood for yummy, everyday vegan cookies, give these vegan peanut butter oatmeal chocolate chunk cookies a try! Thanks for following along today and have a terrific week!

If you like these vegan peanut butter oatmeal chocolate chunk cookies you should try:

Vegan Fluffernutter Cookies
Vegan Chocolate Chip Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
Peanut Butter Chocolate Chunk Cookies

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Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

These cookies are ooey gooey chocolate cookies that firm up with crisp edges and soft chocolate and peanut butter insides!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 16 1x
  • Category: Dessert

Ingredients

Scale
  • 1 tablespoon flaxseed meal
  • ¼ cup water
  • 1/3 cup firm coconut oil
  • ¼ cup creamy vegan peanut butter
  • ¾ cup organic brown sugar, packed
  • 1/4 cup organic cane sugar
  • 11/2 teaspoons vanilla extract
  • 11/4 cups (160 gm) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup rolled oats
  • 6 ounces coarsely chopped (1/4” pieces) semisweet or bittersweet vegan baking chocolate

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with a piece of parchment paper. Set aside.
  2. In a small bowl, stir to combine the flaxseed meal and water. Set aside.
  3. In a large bowl, cream together the coconut oil, peanut butter, brown sugar, sugar, and vanilla extract until smooth and combined, about 30 seconds. Add in the flaxseed mixture and stir to combine. Add the flour, baking soda, baking powder, and salt and stir on low to combine. Add in the oats and chocolate and stir just until combined. Use a large cookie scoop or spoon to measure out 3 tablespoon-sized rounds of dough. Roll the dough balls and place them 3” apart on the prepared baking sheets. Bake the pans one at a time for about 12-13 minutes or until turning golden around the edges. Allow to cool before removing from the pan. 

Notes

  • If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
  • Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
  • If you choose to use chocolate chips or mini chocolate chips instead of large chopped chocolate, the shape of your cookie will differ. I prefer to pat my dough balls down a bit when using chocolate chips as they will not spread quite as much as with the large chunks.
  • You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
  • I use Trader Joe’s Pound Plus Baking bar which is accidentally vegan. If you don’t have a variety you love, standard chocolate can be used. Please read my tips above regarding chocolate chips vs. baking bars.

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Shortbread Cookies

Shortbread Cookies by Wood and Spoon blog. These are simple all-butter shortbread cookies made quickly with tons of adaptions. Chocolate! Coffee! Lemon! Funfetti! Lavender! White Chocolate! Peppermint! The possibilities for these shortbread cookies are endless. Learn how easy it is to make your own adaptable shortbread cookies on thewoodandspoon.com

I want to wish you a Happy Friday, but if we’re being honest, this is NOT a happy Friday. It’s a sad, terrifying, and absolutely disgusting one; it’s a toe-curling, vomit-inducing, squirmy wormy kind of day. Why, you ask?

There’s a mouse in my house.

Well, to be more specific, there was a mouse in my house. Now, there’s what used to be a mouse and one hyperventilating, 30-something year-old women clutching her heart and a broom while sitting curled up in the fetal position in her office desk chair. Just a few days ago, I found signs of an intruder in our home, and this morning, those fears were realized. With no husband, unsuspecting toddler, or handyman nearby to remove the little fellow, I was left to fend for myself. If this is adulthood, I want out.

To be fair, this isn’t my first mouse rodeo. 5 years ago, Brett and I encountered not one, but three mice in our rental home, and it nearly was the end of me. For weeks, I was filled with paranoia, checking and rechecking every food box, randomly silencing the television and radio to determine if any critters were making a racket in the next room over, and closely inspecting every speck of dirt to make sure it wasn’t, well, you know… poop. I’ll never look at brown sprinkles the same. From that point on, I was the crazy lady who insisted on weekly pantry clean-outs and nearly dog-cussed my husband every time he left the outside door even slightly ajar (which was, okay, basically always). Those three mice were responsible for many a glasses of wine and fights in that rental house, and when we moved to our current home, I gladly welcomed the clean slate and tight seal of a brand new home.

Shortbread Cookies by Wood and Spoon blog. These are simple all-butter shortbread cookies made quickly with tons of adaptions. Chocolate! Coffee! Lemon! Funfetti! Lavender! White Chocolate! Peppermint! The possibilities for these shortbread cookies are endless. Learn how easy it is to make your own adaptable shortbread cookies on thewoodandspoon.com

I’m learning that taking responsibility for the messy, inconvenient, and unexpected things in life is one of the most challenging parts of adulthood. A mouse intruder is a silly example, but the truth is, we’ll all find ourselves with some unwelcome things in our [literal or proverbial] closets, and there’s rarely someone there to clean up the mess for us. This past year has found me in more than a handful of those scenarios, and I’ll be honest- facing those challenges head on is anything but palatable. While I’ve often heard people say that challenging circumstances offer you the empowering opportunity to see what you’re made of, I’d like to just say that sometimes, just as importantly, they’ll show you what you’re not made of. Whether you find yourself in a rut, a failure, or straight-up terrified of a 2″ rodent, I think it’s perfectly okay to look at those weaknesses, fears, and insufficiencies and call them what they are. It’s okay to not get it right or lose your marbles every once in a while. It’s okay to not be okay.

Shortbread Cookies by Wood and Spoon blog. These are simple all-butter shortbread cookies made quickly with tons of adaptions. Chocolate! Coffee! Lemon! Funfetti! Lavender! White Chocolate! Peppermint! The possibilities for these shortbread cookies are endless. Learn how easy it is to make your own adaptable shortbread cookies on thewoodandspoon.com

So while I collect myself and prepare to Lysol my house from the inside-out, let’s digress and move onto something that is palatable: shortbread cookies.

I sought to make a shortbread cookies recipe that could be translated into a number of flavors. After what seemed like a million test batches, I landed on one I liked: buttery, slightly sweet, and tender to the tooth, but with enough structure that the edges and insides held their shape nicely. When it was all said and one, I would up making close to ten flavors: coffee, lemon, chocolate chip, white chocolate peppermint, lemon lavender, maple nut, funfetti, and lime coconut. The possibilities here are endless. My hope is that you’ll take this shortbread cookies recipe and make it entirely your own.

Shortbread Cookies by Wood and Spoon blog. These are simple all-butter shortbread cookies made quickly with tons of adaptions. Chocolate! Coffee! Lemon! Funfetti! Lavender! White Chocolate! Peppermint! The possibilities for these shortbread cookies are endless. Learn how easy it is to make your own adaptable shortbread cookies on thewoodandspoon.com

To make these treats, we start by creaming the butter with two kinds of sugar: granulated and brown sugar. Next, salt and extract are added, followed by flour and cornstarch. The cornstarch helps these cookies to stay tender and almost melt in your mouth. Finally, the mix-ins come in! Nuts! Chocolate! Sprinkles! Citrus zest! The world is your oyster. Mix and match and test out any combination, and let me know if you land on a winner. I can’t wait to hear about it!

Thanks for hanging in there with my mouse terrors. I hope you guys do have a great, mouse-free weekend, and that some shortbread cookies are included. Happy Friday!

If you like these shortbread cookies you should try:

Citrus Shortbread Cookies
White Chocolate Ganache Shortbread
Pretzel Shortbread Peanut Butter Brownies
Brown Sugar Shortbread Cookies

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Shortbread Cookies

These shortbread cookies are simple and easy to adapt to your flavor preference. Add you favorite chocolates, nuts, and zest to make them your own!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 120
  • Yield: 40 Cookies 1x
  • Category: Dessert

Ingredients

Scale
  • 1 cup unsalted butter, at room temperature
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 13/4 cups all-purpose flour
  • ½ cup cornstarch
  • Pinch of salt
  • Mix-Ins of your choice (see below)

Instructions

  1. Cream together the butter, brown sugar and sugar just until barely combined. Scrape the sides of the bowl and add the flour and cornstarch. Mix just until barely combined. Dump the dough out onto a clean work surface and bring the dough together into a ball with your hands. Roll it out into a log about 1-1/2-2” thick and wrap in plastic wrap. Refrigerate the dough for two hours or overnight if desired.
  2. When ready to bake preheat the oven to 350 degrees. Slice into ¼-1/2” thick slices and place 2” apart on a baking sheet lined with parchment paper. Bake in the preheated oven for about 18-20 minutes or until the edges are golden brown and the centers are set. Allow to cool prior to enjoying.

 

 

Notes

  • For chocolate chip: Add 6 tablespoons of finely chopped bittersweet or semisweet chocolate and finish the baked cookies with a sprinkle of fleur de sel.
  • For white chocolate peppermint: Add ½ teaspoon peppermint extract in with the vanilla and ¼ cup of finely chopped white chocolate in with the dry ingredients. After baking, drizzle with melted white chocolate and sprinkle crushed peppermint candies on top of the drizzles.
  • For funfetti: Use 1-1/2 teaspoons clear vanilla extract in place of regular vanilla and add ¼ cup rainbow jimmies.  
  • For lemon: Add 2 tablespoons lemon zest in with the vanilla. 
  • For maple pecan: Add a scant ½ teaspoon maple extract in with the vanilla extract and ¼ cup finely chopped pecans in with the dry ingredients. 
  • For lime coconut: Add 1 teaspoon lime zest in with the vanilla and add ¼ cup finely chopped sweetened coconut flakes in with the dry ingredients. Drizzle finished cookies with melted white chocolate and sprinkle with toasted coconut flakes.
  • For honey lavender: Add 1-1/2 tablespoons honey and 1 teaspoon of dried culinary lavender to mixture. Top with a simple powdered sugar glaze if desired.
  • For espresso: Add 1-1/2 teaspoons espresso powder in with the dry ingredients. Top baked cookies with a glaze made by combined one cup powdered sugar with 1 teaspoon espresso powder and just enough milk to make it into a thick glaze to drizzle on.

Did you make this recipe?

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Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars by Wood and spoon. These are simple chocolate chip blondies with espresso powder and sea salt! These make rich, chewy blondie bars with crackly edges and comforting flavors. This recipe serves a crowd, freezes well, and can be made in advance! Learn how to make them on thewoodandspoon.com

Do we have time for one more recipe before the new year? How about something comforting and familiar to wind out the period-of-exhaustion-and-calamity-formally-known-as-2020? These chocolate chip cookie bars are nothing fancy, not too tricky to make or sophisticated in flavor profile, but what they lack in bells and whistles they make up for in flavor, chewy texture, and crispy, caramelized edges. Let’s talk about them.

Chocolate Chip Cookie Bars by Wood and spoon. These are simple chocolate chip blondies with espresso powder and sea salt! These make rich, chewy blondie bars with crackly edges and comforting flavors. This recipe serves a crowd, freezes well, and can be made in advance! Learn how to make them on thewoodandspoon.com

I’ll be honest: I’m not really sure what makes a blondie a blondie, but I think these chocolate chip cookie bars are close. I almost landed on “blondie” as a name but ended up deciding they would need a glossy top and gooey insides to qualify as such. Instead, I landed on cookie bars, because that’s exactly what they are: cookie flavored, cookie texture, and even a cookie technique involved to make them. All that’s missing is the cookie shape!

Chocolate Chip Cookie Bars by Wood and spoon. These are simple chocolate chip blondies with espresso powder and sea salt! These make rich, chewy blondie bars with crackly edges and comforting flavors. This recipe serves a crowd, freezes well, and can be made in advance! Learn how to make them on thewoodandspoon.com

So why make make these chocolate chip cookie bars over a regular chocolate chip cookie? One word: EASE. Here, we have no scooping, no rolling of dough, no spacing dough balls out on a sheet pan and praying they don’t roll around, spread out, or burn in the oven. Instead, we have a single dough that is smoothed into a small pan and baked in one batch in the oven until the edges are crisp and the insides are barely done. This recipe makes over 20 bars, closer to 40 if you cut them in manageable portions, and they’re crazy simple to make. So, all in all, that’s why these bars might suit you over a classic cookie.

Chocolate Chip Cookie Bars by Wood and spoon. These are simple chocolate chip blondies with espresso powder and sea salt! These make rich, chewy blondie bars with crackly edges and comforting flavors. This recipe serves a crowd, freezes well, and can be made in advance! Learn how to make them on thewoodandspoon.com

Even though we’re saying goodbye to 2020, I’m hoping to see more of you in the coming year. I’m currently wrapping up some heavy duty projects that will hopefully allow for more time spent on this site- more chatting, more recipes, more stories, etc. In the meantime, know that it’s been my pleasure to write and bake with you all this year, and I can’t wait to do it more in the future. HAPPY NEW YEAR!

If you like these chocolate chip cookie bars you should try:

Butterscotch Blondies
Brown Butter Blondies
Pecan Toffee Blondies
Brown Butter Muscovado Chocolate Chip Cookie Bars
Brookies

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Chocolate Chip Cookie Bars

These chewy chocolate chip cookie bars feature warm brown sugar flavors, a hint of espresso powder, and loads of sweet and salty goodness throughout.

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 20 1x
  • Category: Dessert

Ingredients

Scale
  • 1 cup unsalted butter, softened to room temperature
  • 11/2 cups brown sugar
  • ½ cup sugar
  • 21/2 teaspoons of espresso powder or instant coffee
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 21/3 cups all-purpose flour
  • 11/4 teaspoons baking soda
  • 11/2 teaspoons salt
  • 21/2 cups semisweet/dark chocolate chunks (depending on your preference)

Instructions

  1. Preheat the oven to 350 degrees. Lightly grease a 9×13” pan (or line it with foil and then grease for easy removal). Set aside.
  2. In the bowl of a stand mixer, cream the butter, brown sugar, and sugar  with the paddle attachment until fluffy, about 2 minutes.. Scrape the sides of the bowl, add the espresso powder followed by the eggs one at a time, stirring after each addition until each are incorporated. Add the vanilla, flour, baking soda, and salt and stir until just combined. Fold in the chocolate chunks and press the dough into the prepared pan. Bake in the preheated oven for about 30-35 minutes or until the center is set and no longer jiggling. Bake time may differ depending on the type of pan used. Allow to cool and then slice and enjoy!

Did you make this recipe?

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Peppermint Brookies

Peppermint Brookies by Wood and Spoon blog. These are mint brownie cookies bars studded with Oreo cookies. This is a great simple dessert for a crowd around the holidays and makes for a chewy sweet to share with a crowd. Learn how simple it is to make these peppermint cookies and cream bars on thewoodandspoon.com

At the risk of overwhelming your email box two days before Christmas, I wanted to share one last recipe with you to get you in the holiday spirit: peppermint brookies. Part cookie, part brownie, these chewy bars are scented with peppermint, studded with Oreo cookies, and seriously full of delicious chocolate flavor. You’re definitely going to want to keep reading.

Peppermint Brookies by Wood and Spoon blog. These are mint brownie cookies bars studded with Oreo cookies. This is a great simple dessert for a crowd around the holidays and makes for a chewy sweet to share with a crowd. Learn how simple it is to make these peppermint cookies and cream bars on thewoodandspoon.com

We’ve talked about brookies before, remember? My original brookie recipe was inspired by my childhood memories of a similar dessert I used to enjoy with my Nana. Those nostalgic recipes have a way of seeping into the deep corners of your heart, and they always come to mind at special times of year like this. These peppermint brookies are similar to the original, except this time, I’ve added the festive flair of peppermint extract and a few crushed Oreos. Honestly, if you can’t get away with adding Oreos to your desserts during the holidays, when can you?

Peppermint Brookies by Wood and Spoon blog. These are mint brownie cookies bars studded with Oreo cookies. This is a great simple dessert for a crowd around the holidays and makes for a chewy sweet to share with a crowd. Learn how simple it is to make these peppermint cookies and cream bars on thewoodandspoon.com

Luckily, these peppermint brookies are really simple to make. It’s a combination of two stovetop dough that are swirled together in a small baking dish. The end product is similar in texture to a brownie but with all the sweet and saltyness of a chocolate chip cookie. If you’re that person who can never decide between a cookie and a brownie, it’s your lucky day. These are just the thing you’ll want to make.

Peppermint Brookies by Wood and Spoon blog. These are mint brownie cookies bars studded with Oreo cookies. This is a great simple dessert for a crowd around the holidays and makes for a chewy sweet to share with a crowd. Learn how simple it is to make these peppermint cookies and cream bars on thewoodandspoon.com

I’m sure we’ll chat again before the new year, but I do want to wish you a really sweet and joyful last few days of 2020. There aren’t enough hours, words, tears, or bottles of wine to be able to fully unpack all the things we learned and experienced these past few months, but I do know we have reason for hope and plenty of good things to look forward to. My prayer for each of you is that you’d be reminded of the goodness in your life, wherever it happens to exist, and that these coming days, weeks, and the new year would offer you the rest, joy, and love that our world so desperately needs. Merry everything to you.

If you like these peppermint brookies you should check out:

Brownie Petit Fours
Peppermint Bark Brownies
Brookies
Brown Butter Muscovado Chocolate Chip Cookie Bars
Caramel Ganache Brownies
Pretzel Shortbread Peanut Butter Brownies

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Peppermint Brookies

These peppermint brookies are brownie cookie bars flavored with peppermint and studded with crumble Oreo cookies!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 16 1x
  • Category: Dessert

Ingredients

Scale

For the brownie:

  • ¼ cup (55 gm) unsalted butter
  • 1/3 cup (70 gm) sugar
  • 1/3 cup (70 gm) packed brown sugar
  • 1 egg
  • 3/4 teaspoon peppermint extract
  • 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 10 Oreo sandwich cookies, crushed into ½” pieces, divided

For the cookie:

  • 6 tablespoons (85 gm) unsalted butter
  • 1/2 cup brown sugar
  • 1/3 cup (70 gm) sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup (130 gm) all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • ½ cup (85 gm) semisweet chocolate chips, plus more as desired

Instructions

To prepare the brownie batter:

  1. Preheat the oven to 350 degrees and line an 8 or 9” square baking pan with aluminum foil. Lightly grease the bottom with baking spray.
  2. Melt the butter, sugar, and brown sugar together over medium-low heat until melted and smooth. Pour into a medium-sized mixing bowl and allow to cool slightly. Whisk in the egg and extract. Add the flour, cocoa powder, and salt and stir with a wooden spoon until almost combined. Fold in half of the oreo bits and stir until the ingredients are well incorporated. Set aside while you prepare the cookie mixture.

To prepare the cookie dough:

  1. Melt the butter, brown sugar, and sugar over medium-low heat until melted and smooth. Pour into a medium-sized mixing bowl and allow to cool slightly. Whisk in the egg and vanilla. Add the flour, baking powder, and salt and stir with a wooden spoon until almost combined. Add the chocolate chips and stir until the ingredients are well incorporated. Begin spooning in alternating dollops of the brownie and cookie mixture to create a swirled effect. Be sure to try to evenly disperse the two batters so that each piece has a bit of both brownie and cookie. Press the remaining Oreo chunks into the top of the batter. Bake in the preheated oven for about 30 minutes or until a toothpick inserted just barely comes out clean. Allow to cool on a cooling rack for about 20 minutes before pulling the aluminum foil and bars out. Once cooled, slice into squares and sprinkle with additional salt if desired.

Did you make this recipe?

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Chewy Gingerbread Lemon Bars (and my favorite Christmas cookies for 2020!)

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

Ok, ok- we may not NEED another Christmas dessert, but one more can’t hurt, right? How about chewy gingerbread lemon bars? Does that sound okay? I want the 2020 holidays to be as delicious as possible, so today I’m going to share a few of my absolute FAVORITE COOKIES. If you needed a few more Christmas treats to round out the coming weeks, keep reading!

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

Best Christmas Cookies of 2020:

This is my comfort zone. Give me all the chocolate. All the butter. All the peppermint and sprinkles and frosting. It was hard to whittle my favorites list down to just ten choice cookies, but it had to be done. Without further ado, here they are!

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com


1. Peanut Butter Pretzel Caramel Chocolate Chip Cookies– Yes, these are as over-the-top and delicious as they sound. A chewy cookie loaded with peanut butter and both chocolate and caramel morsels take the cake in my book.
2. Mint Chocolate Sandwich Cookies– These are a crowd favorite in my house of mint chocolate lovers. The sandwiching is simple and makes for a cookie that feels super special.
3. Soft-Frosted Sugar Cookies– I grew up on these cookies. These soft and simple sugar cookies have a creamy spreadable frosting. They’re not fussy, not hard to make- just special and yummy.
4. Espresso Caramel Thumbprint Cookies– Here, an espresso-scented caramel fill chocolate thumbprint cookies. These cookies are definitely for the grown-ups- not Santa.
5. Brown Butter Bourbon Snickerdoodles– These are newer on my site, but they’re already a fave. Make them and you’ll see why.
6. White Chocolate Peppermint Cookies (with option for vegan!)– Peppermint reigns supreme this time of year, and I love how soft and tender these cookies stay, even a day or two after making them. With option for vegan preparation, these are a great option for people following special diets.
7. Kitchen Sink Cookies– Another newbie that rightfully earned its place on this list. Load these chewy chocolate chip cookies with whatever you have in your kitchen.
8. Sugar Cookie Gift Tags– Don’t let the hearts fool you- you can enjoy these cookies allll year long. Here, I offer a tutorial on how to make gift tags out of, you guessed it, sugar cookies! Although these were hearts for Valentine’s Day, I think little trees, candy canes or even tiny stocking cookies would be great here!
9. Espresso Toffee Chocolate Chip Cookies– Maybe my favorite chocolate chip cookie. Loaded with espresso powder, toffee bits and chunks of chocolate, these cookies are great for coffee and chocolate lovers alike!
10. Peppermint Bark Brownies– I had to sneak one more peppermint option on here. These are CRAZY fudgy. Like, insanely so. Just make them

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

Chewy Gingerbread Lemon Bars

So those all sound great, right? But do you see what is missing from the list? Gingerbread. Specifically, chewy gingerbread lemon bars. Today’s recipe is a soft and chewy ginger-flavored bar that is flavored with ginger, molasses, and cinnamon. The topping is a sweet and tangy lemon cream cheese frosting, a combo that, in my book, is best case scenario for any kind of gingerbread. They go so well together and these bars really shine because of it.

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

To keep things simple, you can easily make these chewy gingerbread lemon bars in advance and store in an airtight container in the freezer. You can pull them out to thaw for family, Santa, or whoever else might wiggle down your chimney. I opted to use a large round piping tip to decorate these with icing, but you can also just spread it right on top with an offset spatula. A little garnish of sanding sugar or gingerbread crumbs make these bars look super cute too!

Chewy Gingerbread Lemon Barsrs by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

We’re just a few days out from the big day! Get to planning your baking and let me know how I can help! I’d love to chat! Happy Friday and Happy Baking!

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Chewy Gingerbread Lemon Bars

These chewy gingerbread lemon bars have a gingerbread flavor, soft texture, and are topped with fluffy lemon cream cheese frosting!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 60
  • Yield: 16 1x
  • Category: Dessert

Ingredients

Scale

For the bars:

  • ½ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup sugar
  • ¼ cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 11/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg

For the frosting:

  • ¼ cup unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 2 teaspoon lemon zest

Instructions

To make the bars:

  1. Preheat the oven to 350 degrees fareheit. Line a 9” square pan with aluminum foil and lightly grease with baking spray. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, sugar, and molasses until lighted and smooth, about 2 minutes. Add the egg and vanilla and beat to combine. Scrape the sides of the bowl and add the dry ingredients. Stir just until combined. Dump the dough into the prepared pan and use lightly wet fingers or a piece of wax paper to press the mixture evenly into the bottom of the pan. Bake in the preheated oven until the bars are puffed and a toothpick inserted comes out clean, about 27-28 minutes. Allow to cool completely. You can expedite this process in the fridge or freezer.

To make the frosting:

  1. In a medium bowl, cream the butter and cream cheese together until smooth, about 30 seconds. Add the powdered sugar, juice, and zest and stir to combine. Spread the frosting out on the bars, or, to frost like I did, cut out the 16 squares and use a large round piping tip to pipe the frosting on. You can barely chill the bars to have the frosting set up a little more firm. Store the bars covered at room temperature for up to 2 days.

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Peppermint Mocha Macarons

Peppermint Mocha Macarons by Wood and Spoon blog. These are cocoa and coffee scented macarons shells filled with a chocolate peppermint filling and topped with crushed candy canes! These are pretty little treats to celebrate with during the holidays and make a terrific addition to holiday cookie boxes or trays. Learn the ins and outs of making macarons and special holiday Christmas ones at that, on thewoodandspoon.com.

I always get to December ready to experience the lights, the decor, and the holiday movies, but do you know what I stay for? Mint chocolate desserts. Yep, give me all the brownies and cakes and pies laden with rich and refreshing bites of mint and cocoa. No other time of year does peppermint and chocolate marry together quite as merrily as it does at Christmas, and today’s recipe is an ode to that love affair with these peppermint mocha macarons. I’ve been waiting all year to bake up something like this, and thankfully, today is the day! Let’s chat all about them.

Peppermint Mocha Macarons by Wood and Spoon blog. These are cocoa and coffee scented macarons shells filled with a chocolate peppermint filling and topped with crushed candy canes! These are pretty little treats to celebrate with during the holidays and make a terrific addition to holiday cookie boxes or trays. Learn the ins and outs of making macarons and special holiday Christmas ones at that, on thewoodandspoon.com.

I won’t lie- macarons can be tricky. They require care and precision in the kitchen, and some of us (raises hand!) don’t always have the patience for that kind of dessert. But if this time of year finds you with a little extra time and creativity, these peppermint mocha macarons are the perfect thing to make for friends, family, and cookie trays alike. With a coffee and cocoa-scented macaron shell and a mint chocolate buttercream in the middle, these little guys are as delicious as they are lovely!

Peppermint Mocha Macarons by Wood and Spoon blog. These are cocoa and coffee scented macarons shells filled with a chocolate peppermint filling and topped with crushed candy canes! These are pretty little treats to celebrate with during the holidays and make a terrific addition to holiday cookie boxes or trays. Learn the ins and outs of making macarons and special holiday Christmas ones at that, on thewoodandspoon.com.

To make them, we start with the shells. The dry ingredients are sifted together before being folded into whipped egg whites. You can check out this post for how-to’s on macaron making or this post for info on how to make meringue. Both will be helpful for troubleshooting any troubles you might have. Once the batter has rested, it can be piped onto parchment paper and baked in the oven! Helpful hint: download a macaron shell template to keep your cookies the same size. Here’s one I like to use.

Peppermint Mocha Macarons by Wood and Spoon blog. These are cocoa and coffee scented macarons shells filled with a chocolate peppermint filling and topped with crushed candy canes! These are pretty little treats to celebrate with during the holidays and make a terrific addition to holiday cookie boxes or trays. Learn the ins and outs of making macarons and special holiday Christmas ones at that, on thewoodandspoon.com.

The buttercream here is simple. Butter, powdered sugar, cocoa powder, and peppermint extract come together into a light and fluffy mixture that pairs well with the mocha shells. Pair up the cookies and sandwich a dollop of buttercream in between each one. I like to finish these peppermint mocha macarons with an extra drizzle of chocolate and candy cane bits, but you can choose your own route here! Maybe you’d prefer a drizzle of melted Andes mints or a sprinkle of chopped peppermint bark. Either way, don’t forget to garnish- it makes for an adorable topping!

Peppermint Mocha Macarons by Wood and Spoon blog. These are cocoa and coffee scented macarons shells filled with a chocolate peppermint filling and topped with crushed candy canes! These are pretty little treats to celebrate with during the holidays and make a terrific addition to holiday cookie boxes or trays. Learn the ins and outs of making macarons and special holiday Christmas ones at that, on thewoodandspoon.com.

I have one more peppermint dessert to offer before the month is up, but these peppermint mocha macarons are definitely the cutest! Give them a try and let me know what you think! Happy Hump Day and happy baking!

If you like these peppermint mocha macarons you should try:

White Chocolate Peppermint Cookies
Peppermint White Chocolate Cheesecake
Chocolate Peppermint Olive Oil Cookies
Peppermint Bark Bread
Peppermint Bark Brownies
Peppermint Bark Icebox Cake

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Peppermint Mocha Macarons

These peppermint mocha macarons have a coffee and cocoa scented shell and are filled with a mint chocolate buttercream. Extra drizzled chocolate and candy cane bits make these festive!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 120
  • Yield: 25 cookies 1x
  • Category: Dessert

Ingredients

Scale

For the macaron shells:

  • 150 gm almond flour
  • 158 gm powdered sugar
  • 15 gm cocoa powder
  • 11/2 teaspoons instant coffee
  • 115 gm room temperature egg whites (from about 34 large eggs)
  • ¼ teaspoon cream of tartar
  • ½ cup plus 1-1/2 tablespoons (120 gm) sugar

For the chocolate peppermint filling:

  • 1/4 cup (55 gm) unsalted butter
  • 1 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 1/8 teaspoon peppermint extract
  • Semisweet Chocolate chips (about 1/3 cup), if desired
  • 1/3 cup Peppermint Candies, crushed

Instructions

To prepare the macarons:

  1. Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
  2. In a food processor, combine the almond flour, confectioner’s sugar, cocoa powder, and instant coffee and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
  3. In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the room temperature egg whites and cream of tartar on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
  4. Using a flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. Begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava.
  5. Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons. I prefer to use a stencil to ensure the macarons are the same size. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s). Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry and not tacky to the touch.
  6. Preheat the oven to 325 degrees with a rack in the center position.
  7. Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
  8. Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.

To prepare and use the filling:

  1. Cream the butter using a mixer on medium speed until smooth, about 1-2 minutes. Add the powdered sugar, cocoa powder, and extract and stir on low to combine. Add water a teaspoon at a time until the buttercream comes to the preferred consistency. It should be soft and spreadable but not runny.
  2. Fit a piping bag with a round tip and squeeze 1-2 teaspoon sized dollops into the center of half of the macaron shells.
  3. Top with an additional macaron shell and allow to set up. In the meantime, feel free to gently warm and melt a small about (about 1/3 cup) of chocolate and drizzle or piping decorative stripes on top of the sandwich cookies. Sprinkle on the crushed peppermints and place in the fridge to set up. Enjoy!

Notes

  • Using a macaron stencil is helpful in making sure your macaron shells are uniform in size.

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