Cookies Archives - Wood & Spoon

Oatmeal Cream Pies

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Children of the 90’s, this one is for you. If the words “oatmeal cream pies” don’t stop you right in your tracks, you didn’t get enough processed food as a kid. For me, treats like these sandwich cookies take me back to the lunchbox days– back to the time when square pizza and mini cartons of chocolate milk reigned supreme. You know- those few minutes of school when you’d do anything to trade your boring PB&J for a Lunchable. If you’re salivating just thinking about it, keep reading. Today, we’re going back in time with these oatmeal sandwich cookies!

Disclaimer: not one part of me actually wants to go back to middle school. I wish I had a photo (Thank God that I don’t) so you could see me in all my prepubescent glory; maybe then you’d know why me and middle school didn’t get along. I was all limbs, braces, and eyebrows, and every inch of me, from my sun-bleached frizz to my neon green toenails, smelling like an explosion of Bath & Bodyworks products. To say it wasn’t pretty is putting it mild. Things were rough.

Although my children are young, I’ve reached the age where a few of my friends have kids who are entering this phase of life. Some of them, probably the ones who rule their classes with their athleticism and good skin, make it look easy. Others remind me of younger me: insecure, uncoordinated, and in desperate need of some dry shampoo. I don’t envy any of them for a second, but every once in a while, I’m reminded of the good things those middle school days included. And no, I’m not talking about a killer metabolism or free time out the ring yang- I’m talking oatmeal cream pies.

Oatmeal Cream Pies

Surely you remember these. Soft, chewy cookies? A sweet and slightly fluffy marshmallow filling? The sticky, comforting combination of the two, every bite better than the last? Oatmeal cream pies have long been one of my favorite processed snacks (and trust me, that’s a lengthy and detailed list), but I have never ever made them on my own. You might remember that a while back we made oatmeal cream pie ice cream sandwiches (seriously, so good), but this recipe is as new to me as it is to you. You’re welcome.

To make these oatmeal cream pies, we start with the cookies. Oats, butter, brown sugar, and molasses come together with eggs, vanilla, and the dry ingredients. These cookies spread a bit in the oven, so we opt for smaller rounds of dough. After a quick bake, we can start on the filling. Butter, sugar, and good, old fashioned marshmallow fluff round out the ingredients for the filling which gets piped or spread in between two cookies. I like to let them set for just a bit to soften the cookies, as the filling seeps in a barely softens each bite. Double you’re welcome.

Give these oatmeal cream pies a try and let me know what you think. While we can’t (and probably shouldn’t?) eat all the same things we did when we were kids, there’s not a thing wrong with a little kitchen reminiscing. This round of memory lane is one me. Happy Friday and Happy Baking, y’all!

If you like these oatmeal cream pies you should try:

Oatmeal Cream Pie Ice Cream Sandwiches
Maple Oatmeal Biscuits
Oatmeal Cookie Chunk Ice Cream
Oatmeal Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

Oatmeal Cream Pies

Print Recipe

These oatmeal cream pies are sandwich cookies featuring soft and chewy oatmeal cookies and a simple marshmallow fluff filling!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 18 Cookies
Category: Dessert

Ingredients

For the Cookies:

½ cup unsalted butter, at room temperature
3/4 cup brown sugar
1 large egg
1 tablespoon molasses (optional)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
½ teaspoon baking soda
1/4 teaspoon cinnamon
½ teaspoon salt
1 cup quick cooking oats

For the filling:

½ cup unsalted butter
1 cup powdered sugar
7 ounces marshmallow fluff

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Instructions

To prepare the cookies:

Preheat the oven to 350 degrees Fahrenheit and line 2 sheet pans with parchment paper.
In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar until smooth and combined, about 1-2 minutes. Add the egg, molasses, and vanilla and stir to combined. Scrape the sides of the bowl and add the remaining ingredients. Stir on low just until well-combined.
Use a small cookie scoop to spoon 2 teaspoon sized rounds of dough 2” apart on the prepared cookie sheets. Bake one at a time in the preheated for about 9 minutes or until the edges are set and turning golden. The center of the cookie may still look wet. Remove from oven and allow to cool completely. If you notice your cookies look wonky upon removal from the oven, use the rim of a large glass or jar to nudge them into a rounder, perfected shape. Be sure to do this carefully while they are still fresh from the oven. Continue baking the remaining cookies and allow to cool completely.

To prepare the filling:

Cream the butter and powdered sugar together on medium speed in a large bowl using a hand mixer. Add the marshmallow fluff and stir until well combined. If needed, you can thin the frosting out slightly with a teaspoon or two of water- be careful not to add to much though as this makes for a messy cookie. Spoon the filling into a piping bag fitted with a medium round tip and sandwich the cream in between two cookies of the same size. Alternatively, you can just spread large dollops on with a knife. Enjoy!

Bourbon Toffee Chocolate Chunk Cookies

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Bourbon lovers, rejoice! There’s a new recipe on deck today, just in time for the Kentucky Derby. For those of you who may be thinking- “I don’t think I like bourbon! I don’t watch the derby!” – take a breather. The good news is that you don’t have to love whiskey or horses to love these sweet and salty bourbon toffee chocolate chunk cookies- they’re that good. Hear me out for a moment while I tell you about them and then you can decide for yourself.

Bourbon in Cookies?

A Kentucky girl at heart, I will forever try to lace as many of my treats with the liquid I adore. I, for one, LOVE bourbon. The taste of caramel undertones, the faint scent of vanilla and honey, even the warmth in my chest after each taste- I adore it all. But in baked goods, the flavor is more subtle. Bourbon in baked goods is like background vocals in a really good song; you may never even notice it until you start looking for it, only then realizing how much those notes contributed in the first place. Adding bourbon to treats like these cookies gives a subtle cozy flavor that is hard to put your finger on, but I can promise it makes all the difference.

Why Pretzels and Toffee?

If you don’t know already, sweet and salty is my jam. It’s the primary reason I add salt to my graham cracker crust and balance sweet pies (like this brown butter chess pie!) with a finish of flaked salt. Even my favorite cookies, salted chocolate chip cookies, have an extra shake of salt in them. Salty cuts the sweetness and pronounces other flavors in the cookies so your palate isn’t overwhelmed with just sugar. I mean, we love sugar, alright? But balance, y’all, balance. The toffee chunks here add a richer sweetness while the pretzels lend texture and salt. All in all, these are well-rounded cookies.

Bourbon Toffee Chocolate Chunk Cookies

Making these cookies is pretty straight forward. We start with unsalted butter, brown sugar, and sugar. I use a higher ratio of brown sugar to sugar, both for flavor and textural purposes. Brown sugar lends a more flavorful sweetness as well as chew. Next, we stir in eggs, vanilla extract, and bourbon. I use good quality bourbon, but certainly not top shelf. I’ll let you make that call. Finally, we toss in the flour, leavening, and loads of mix-ins. Here, I used roughly chopped pretzels, chocolate chunks, and toffee bits. I prefer the toffee bits without chocolate, but that’s 100% up to you. Toss them all in and scoop large rounds of dough on prepared pans. The cookies bake about 10 minutes until the edges are set and the insides still look gooey- that’s how you know they’re good!

More Bourbon Bakes for the Derby

If you fall into the camp of people who are eagerly awaiting the big hats and mint juleps in the best couple of minutes in sports, I have loads of other bourbon desserts for you to try. Check out my favorites below and let me know what you think! Happy Monday and Happy Baking, y’all!

Brown Butter Bourbon Chess Pie
Derby Pie Cookies
Bourbon Brown Butter Snickerdoodles
Derby Pie Bars
Bourbon Bundt Cake
Bourbon Caramel Cake

Bourbon Toffee Chocolate Chunk Cookies

Print Recipe

These Bourbon Toffee Chocolate Chunk Cookies are loaded with pretzels, sweet and salty flavor, and are perfect for bourbon lovers!

Author: Kate Wood
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 24
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
½ cup sugar
1–1/2 cups light brown sugar, packed
2 large eggs
2 tablespoons bourbon
1 teaspoon pure vanilla extract
2–3/4 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
6 ounces semisweet chocolate, chopped
1 cup mini pretzel twists, slightly crushed, plus more for cookie tops if desired
¾ cup toffee bits
3 tablespoons flaked sea salt, if desired

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Instructions

In a large bowl, cream together the butter, sugar, and brown sugar on medium speed until smooth and fluffed, about 2 minutes. Add the eggs, bourbon, and vanilla extract and stir on medium until smooth. Add the flour, baking soda, and salt, stirring on low until combined. Add the chocolate, pretzel pieces, and toffee. Stir allow the dough to rest. I like to go ahead and scoop out large cookie scoops (3 tablespoon sized) balls of dough and refrigerate them covered for about 45 minutes. If you’d prefer, cover the bowl and refrigerate the dough in one bowl for at least 2 hours.
When ready to bake, preheat the oven to 350 degrees and space out the 3 tablespoon-sized mound of dough at least 2” apart on a sheet pan. You will bake these in batches. Bake in the preheated oven for 10 minutes or until the edges are barely set and the insides still looks slightly underdone. Remove from oven and immediately sprinkle with the flaked salt, if desired. Enjoy once cooled slightly.

Mini Egg Brownies

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Happy Sunday from the our little spring break corner of the world where we are winding up for Easter. We spent the week mostly at home, aside from a few glorious days that we stayed at the lake with friends. It was a quiet break, and I wouldn’t have it any other way, particular since spring is upon us. I’m mentally gearing up for the weeks ahead: Easter, birthdays, end of school year, and then… summer? Honestly, I have no idea where the time goes. For now, let’s stick with talking about Easter and these mini egg brownies.

If you ask me, Easter is the unsung hero of holidays. Maybe it’s my love of florals and pastel prints. Maybe it’s the memory of swirling colored Easter eggs in my Mimi’s teacups. Or maybe it’s my undying dedication to chocolate-shaped bunnies, Starburst Jellybeans, and the straight-up magic that is resurrection Sunday. Either way, Easter is a win for all the humans in our house, particularly when it comes to all the delicious treats. Today, I’m sharing these mini egg brownies, which are equal parts cute and yummy. If you’ve been looking for the perfect grab-and-go Easter dessert, these just might be the ticket!

Mini Egg Brownies

So, you guys have had Cadbury Mini Eggs, right? Aside from the real-deal Cadbury eggs, the mini egg candies are the single chocolate candy I get most excited about at Easter. The crisp candy shell, the soft pastel hue, and the seriously milky chocolate centers are absolutely to die for. So, logically, if one is trying to make a festive brownie for Easter, Cadbury Mini Eggs are the place to start.

To make these brownies, we start with a perfect brownie base recipe. My go-to chewy brownie recipe rivals even the best box mixes and comes together in less than five minutes. Once the batter is prepared, just chop (or crush!) up some mini eggs and fold them into the batter. I pressed a few egg pieces on the top to make sure that pretty color showed up too. The end result is a delightful chocolate treat with spring vibes to boot- truly a win-win.

Give these mini egg brownies a try and let me know what you think! Happy baking to you and Happy Sunday!

If you like these mini egg brownies you should try:

Easy Chewy Brownies
Caramel Ganache Brownies
Pastel Lofthouse Cookies
Easter Cake
Chocolate Cutout Cookies

Mini Egg Brownies

Print Recipe

These mini egg brownies are homemade chewy chocolate brownies loaded with pastel Cadbury mini egg candies- perfect for Easter!

Author: Kate wood
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 16 Brownies
Category: Dessert

Ingredients

½ cup unsalted butter, diced
1–1/4 cups sugar
2 large eggs
2 teaspoons vanilla extract
¼ cup all-purpose flour
2/3 cup unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
1 cup mini eggs, chopped

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Instructions

Preheat the oven to 325 degrees Farhenheit. Lightly grease a heavy weight 8” square baking pan and set aside.
In a large microwave-safe bowl, add the butter and sugar and melt in the microwave for 30 second increments, stirring occasionally, until the butter is completely melted and the mixture is smooth. (It took me about 2 minutes of microwaving.) Alternatively, you can melt these together over a double boiler on the stove. Add the vanilla and eggs, one at a time, stirring vigorously to combine. Add the flour, cocoa powder, , salt, and baking powder. Stir, just until combined. Fold in the chopped mini eggs and spread the batter into the prepared pan. Bake for about 30-35 minutes or until the top is puffed and a toothpick inserted to the center only comes out with moist sticky clumps. Allow to cool prior to cutting.

Ted Lasso Shortbread Bars

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Ted Lasso Fans, REJOICE! Today is a quick and simple recipe honoring the show’s dessert of choice, biscuits. And im not talking about the flaky, layered American-style breakfast biscuits; I’m talking the English ones. COOKIES. If you want a simple, buttery treat that, quite literally, melts in your mouth, these Ted Lasso shortbread bars are for you! Let’s dive in.

About this time a couple of years ago, I shared a simple fail-proof shortbread cookie recipe that remains a favorite on this site. It truly never fails. In addition, we’ve made millionaire shortbread bars, peanut butter pretzel shortbread, and even lemon lavender shortbread cookies! But today’s recipe is new and as straight-forward as possible. These Ted Lasso shortbread bars contain just a few ingredients, requires no chilling time, and requires less than 5 minutes prep time.

Making the Bars

To make Ted Lasso shortbread bars, we start with butter, brown sugar, and powdered sugar. The three ingredients come together in a bowl until smooth. Next, we add a single egg and stir until combined. Finally, we toss in a sprinkle of salt and all-purpose flour. The crumbly dough presses into a greased square pan and bakes for just over a half hour.

The end result for these shortbread bars is a buttery and lightly sweetened cookie that is thick and slightly chewy. They pair perfectly with a cup of coffee or a glass of red wine- basically whatever you decide to drink while watching your favorite show (which is obviously Ted Lasso). If you plan to watch the new season this month, be sure to make a batch of these for the viewing. Happy Baking!

If you like these Ted Lasso Shortbread Bars you should try:

Shortbread Cookies
Brownie Shortbread Bars
White Chocolate Ganache Shortbread
Crispy Millionaire Bars

Ted Lasso Shortbread Bars

Print Recipe

These shortbread bars are inspired by the hit TV show, TED LESSO!

Author: Kate Wood (adapted from Christina Tosi)
Prep Time: 4
Total Time: 40
Yield: 24 Bars
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
1–1/4 cup powdered sugar
¼ cup light brown sugar packed
1 large egg
1–3/4 cups all-purpose flour
¾ teaspoon salt
1 tablespoon granulated sugar, optional

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Instructions

Preheat the oven to 325 degrees Fahrenheit and line an 8” square pan with foil. Lightly grease it with cooking spray and set aside.
In a large bowl cream together the butter, powdered sugar, and brown sugar, beating on medium until smooth. Add the egg and stir on low to combine. Scrape the sides of the bowl, and add the flour and salt, stirring on low until the mixture comes together into moist clumps. Do not overmix. Dump the mixture into the prepared pans and use barely moistened fingertips to pat out the dough. If desired, sprinkle with a tablespoon of granulated sugar. Bake in the preheated oven for 35-40 minutes (it took mine 38 minutes) or until the edges are set and the top is barely beginning to turn brown. Allow to cool completely prior to cutting and serving.

Valentine Sugar Cookie Cake

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It’s hearts! It’s flowers! Yep- it must be Valentine’s Day! Today, today celebrate the very best lovey dovey holiday, I’m sharing a valentine sugar cookie cake. It’s a double decker sugar cookie filled and topped with yummy buttercream, and, yes, it’s totally delish. Let’s dive in!

Remember a couple of years ago when those stacked cookie cakes in the shapes of numbers or letters were all the rage? Back then, I joined in on the fun by making cutouts of pie dough and filling them with a whipped cream mixture. It was a yummy trend, but TBH, I’m not over it yet. All those flowers and sprinkles and swirls of frosting are adorable and perfect for this time of year. So I’m bringing it back with this valentine sugar cookie cake. Here, two layers of soft-baked sugar cookie are filled with a simple American buttercream before being piped and stacked together. It’s as cute as it is delicious!

Making the Cake

To make this valentine sugar cookie cake, we start by printing the stencil. Click this link to get the stencil I used, or feel free to make your own! The recipe will provide enough dough for two shapes just smaller than a sheet of printer paper. Print out the stencil at full size and cut out.

Next, make the cookie dough. Here, butter, sugar and egg comes together before a few simple dry ingredients add in. I like to refrigerate the dough for about 30 minutes to an hour to prevent the dough from spreading too much in the oven. Once ready to bake the cookie, roll the dough out on a floured surface and use a pairing knife to trim out your shapes. Bake them on a parchmenet-lined baking pan and set aside.

Assembling the Cake

The frosting for this cake comes together in a bowl with a hand mixer. I use a piping bag fitted with a large round tip to dollop rounds of buttercream on the cooled cake. To do so, place your first cookie on your serving platter. Add small dollops or swirls of frosting all over the cookie. Top the frosting with the second cookie and repeat the buttercream piping for that top layer. Finally, decorate the cookie with your favorite treats: sprinkles, candies, mini cookies, candles, or even flowers! A good mix within your color palette keeps it fun and colorful.

Whatever your plans this Valentine’s Day, I hope you give this fun little cookie a try. If so, let me know what you think! Happy baking and happy (early!) Valentine’s Day!

If you like this Valentine Sugar Cookie Cake you should make:

Alphabet Cream Pie
DIY Cookie Cake
Half Birthday Cake
Sugar Cookie Gift Tag
Lavender Vanilla Bean Sugar Cookies

For the valentine sugar cookie cake heart stencil click THIS LINK.

Valentine Sugar Cookie Cake

Print Recipe

This Valentine sugar cookie cake is a two layer sugar cookie filled with a soft American buttercream frosting!

Author: Kate Wood
Prep Time: 30
Cook Time: 15
Total Time: 45 minutes
Yield: 4-6 Servings
Category: Dessert

Ingredients

For the cookies:

½ cup unsalted butter, at room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda
1/8 teaspoon salt

For the frosting:

¾ cup unsalted butter, at room temperature
2 pounds confectioner’s sugar
2 large pasteurized eggs
3 teaspoons pure vanilla extract
¼ teaspoon of salt
Milk, as needed
Food coloring, if desired

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Instructions

To prepare the cookies:

In the bowl of a stand mixer or a large mixing bowl, combine the butter and sugar, creaming on medium speed until the mixture is light and fluffy, about 2 minutes. Add the egg and vanilla and stir to combine for an additional 30 seconds. Scrape the sides of the bowl.
In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and mix slowly until well incorporated. Scrape the sides of the bowl as needed. Wrap the dough in plastic wrap, and chill in the fridge for an hour to set up.
When ready to bake, preheat the oven to 350 degrees and line a large baking sheet with a sheet of parchment paper. Generously flour a work surface and roll the dough out to just under 1/4” thick using a floured rolling pin. Use the stencil to trim out a heart, then regather the dough, roll it out again and trim out another heart. Transfer the dough shapes carefully to the baking sheet, spacing them out at least 2” apart. Place the whole pan in the freezer for 5 minutes (or fridge for 10) to set the shaped dough and then bake in the oven for about 13 minutes, or until the edges of the cookies are set but not yet golden. Allow to cool on the pan briefly and then remove to a cooling rack to cool completely.

To prepare the frosting:

In a large bowl, combine the butter, confectioner’s sugar, egg, vanilla, and salt, mixing until well combined. Add milk by the tablespoon until the frosting is thick but smooth, similar to the consistency of a thick cake buttercream. Use gel food coloring to dye the frosting.

To assemble the cake:

Spread a small dollop of frosting on your serving platter and place the first cookie on top. Transfer half of the frosting to a piping bag fitted with a large round (1M) tip (Feel free to use another decorative tip as desired). Pipe rounds of frosting all over the cookie and then top it with the second cookie. Repeat this process with the second cookie. Use sprinkles, flowers, or small candies to decorate the top of the cake.

Marbled Chocolate Chip Cookies

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Last Thursday, January 12th, a tornado swept through my town of Selma, AL. Our family, home, and business were mostly okay, but the city is another story: trees, bent over and split in half, metal roofs tangled around light poles, whole brick buildings crumbled to the ground, and hundreds left without a livable home. To the human eye, it’s a disaster.

What I’m believing is this: God is still faithful. The hope, love, service I’ve seen playing out does not come from human ability- it’s the heart of Jesus at work in our community. Minutes after the storm passed, neighbors were checking on neighbors, while others, armed with chainsaws and tractors, cleared roads for linemen and emergency officials. There have been stories of countless miracles, one-in-a-million stories that let me know we weren’t abandoned. Even in our state of total destruction, there are glimpses of peace and moments of laughter that tell me this isn’t where the story ends.

I’ve decided not to share photos or my personal story of that day, because, frankly, there’s enough of those floating around already. Instead, I’ll tell you what I am standing on now. Psalm 27:13 says, “I remain confident of this: I will see the goodness of the Lord in the land of the living,” and that is us. God’s provision, goodness, and love is all over our city, and even as we grieve all that has transpired and the steps that are to come, He is working all things for our good.

How to Help

Many, including local churches and the United Way of Selma, are taking donations, and I’d urge you to consider sharing if you’re interested. In addition, please pray for our community. Pray for resources and hope, for fair insurance adjusters and quality construction workers. Pray for timely removal of the debris piles that are already covering most front lawns and sidewalks. And pray that our community would be transformed, hearts turned and healed, by the love of Jesus.

Marbled Chocolate Chip Cookies

We had a number of people in and out of our home that first week after the storm, and thankfully, our generator was rocking. With our grocery store closed, we started preparing what we could from the freezer, and I was particularly grateful for these: marbled chocolate chip cookies. Here, two doughs mix and mingle to create a cookie that is part chocolate, part chocolate chip. Truly, they are divine. Let me tell you how to make them.

We start by making the base dough. Butter and sugar come together in a bowl, followed by eggs and vanilla. Next, the dry ingredients, including flour, leavening, and salt, add in. Finally, the dough is split in two with additional flour added to one half and cocoa powder added to the second. Both get a serving of chocolate chips before handfuls of each are balled together and baked.

These marbled chocolate chip cookies are super fun and even more delicious. Give them a try and let me know what you think! And thank you for your prayers and love for our town. I can’t tell you how valued both are.

Marbled Chocolate Chip Cookies

Print Recipe

These marbled chocolate chip cookies are chocolate and vanilla cookie doughs swirled together and loaded with chocolate chips!

Author: Kate Wood
Prep Time: 10
Total Time: 120
Yield: 24
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
¾ cup sugar
1–1/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups plus ¼ cup all-purpose flour
¾ teaspoon baking powder
1teaspoon baking soda
1–1/4 teaspoon salt
¼ cup cocoa powder
2 cups chocolate chips, divided

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Instructions

In a large bowl or the bowl of a stand mixer, cream the butter and sugars together for 2 minutes on medium speed. Scrape sides of bowl and add eggs and extract. Mix on medium speed just to combine. Add 2 ½ cups of flour, baking powder, baking soda and salt and stir until combined combined into a wet sand, consistent mixture. At this point, divide the dough in half- a scale for accuracy really helps here. To one bowl, add the remaining ¼ cup of flour, stirring on low just until combined. To the other bowl, add the cocoa powder, stirring on low just until combined. Add 1 cup of chocolate chips to each bowl and fold to combine. Use a medium-sized cookie scoop to scoop 1-1/2 tablespoon-sized balls of each kind of dough onto a parchment-lined baking sheet. Next, combine a chocolate dough ball with a plain one. I like to split one of the dough balls in half and sandwich the remaining piece of dough in between. Marble the two together, repeating with the remaining dough balls. Cover the baking sheet tightly with plastic wrap. and place in the fridge to firm up, about 2 hours.
When ready to bake, preheat the oven to 350 degrees. Place the dough balls on a parchment-lined baking sheet at least 2” apart and bake in the preheated oven until the edges are golden and the cookie tops are nearly set, about 12-14 minutes. Allow to cool briefly before sharing.

Sugar Cookie Ornaments

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‘Twas three nights before Christmas and the bakers were still, looking for tummies their mixers could fill. The menus were planned but one piece was still missing, maybe dip for a bread, or cocktails for mixing. When out on this blog there arose a new post, for sparkling treats that appeal well to most. With little trimmed shapes and sprinkled icing atop, those sweets had pizazz that just wouldn’t stop. So they sprang to their kitchens, mixing bowls at the ready, filling bags up with icing for their hands to steady. And then, in a twinkling, the cookies were done, and ribbons were tied on top of each one. Upon taking a nibble, friends cheered with delight, indeed, a merry treat made for all to enjoy Christmas night.

I don’t often write in prose, but when I do it’s almost always about dessert. These sugar cookie ornaments are worth each and every rhyming word. No other time of year can we dive head first into color, sprinkles, and sugar quite like at Christmastime, and these treats are a cheeky spin on a classic favorite. And even though we’re just two days out from the big day, I think this is the perfect recipe to enjoy making with friends, kids, or loved ones. Still interested? Let me tell you how to make them!

Making Sugar Cookie Ornaments

First, we start with a solid dough. I have two recipes I learn on regularly, and for these treats, I chose the most dense option. We want to ensure that the cookies are strong enough to hang, both literally and figuratively. Mix up the dough, roll it out, and cut out shapes using metal cookie cutters. Don’t forget the ribbon hole! I used a straw to insert a small hole in each unbaked cookie. After a brief bake, the cookies require about 20 minutes to come to room temperature. In the meantime, begin making the royal icing.

I prefer to use meringue powder when making royal icing, and you can read more about my favorite recipe here. Once prepared, use gel food coloring to dye the icing and ensure it is the right consistency. You want icing that can be piped without dripping off the sides. This royal icing dries quite quickly, but you still need to wait several hours for the cookies to dry. Once set, string a thin, 1/8″ ribbon or string through each hole, snip, and tie! Voila!

We still have plenty of time to make treats in time for Christmas. Give these sugar cookie ornaments a try and let me know what you think! I hope you all enjoy a Merry Christmas with your friends, family, or whoever. All my love and happy baking!

Sugar Cookie Ornaments

Print Recipe

These sugar cookie ornaments are strong enough to hang and delicious enough to eat!

Author: Kate Wood
Prep Time: 20
Cook Time: 20
Total Time: 180
Yield: 28 Cookies
Category: Dessert

Ingredients

For the cookies:

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 sticks unsalted butter, cold and cut into small pieces
1 egg
1 teaspoon vanilla extract
1/2 tsp almond extract

For the royal icing:

4 cups powdered sugar
3 tablespoons meringue powder
1/2 cup room temperature water

Additional things:

Gel food coloring
Sprinkles
Thin ribbon or string
Plastic straw

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Instructions

To prepare the cookies:

Preheat the oven to 350 degrees.
Combine the dry ingredients and set aside. In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined. Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough until about ¼” thick and use a medium sized cookie cutter to cut shapes. Use the end of a plastic straw to cut out holes in the dough for the ribbon- be sure the circle isn’t too close to the edge or the cookie may break. If the dough ever gets too soft, refrigerate briefly. Place shapes on a baking sheet and freeze briefly for about 5 minutes. Once chilled, bake in the preheated oven for 10-11 minutes. Use the other end of the straw to reinforce the hole if it closed up too much while baking. Cool on a cooling rack. Allow cookies to cool completely prior to icing.

To prepare the royal icing:

Combine all three ingredients in a large bowl and use a hand mixer to blend together on medium speed until glossy and slightly thickened, about 1-2 minutes. Add additional water a teaspoon at a time to thin out or add additional powdered sugar a tablespoon at a time to thicken up. Stir until combined.

To decorate the cookies:

Add water or powdered sugar to your icing to get the desired consistency. I typicaly prefer a thick icing to pipe the border of the cookies and then fill in with a slightly thinned version. Fill piping bag halfway with the icing. Pipe borders around cookies, being careful to not get too close to the edge. Using a paint brush, “paint” frosting into the center of the cookie, filling in to the outside border. (For a good tutorial on this method, check out the Ina Garten video here) I typically will border and fill 4-5 cookies at a time. Continue this process until all of the cookies are iced. Set aside for 6 hours, or until icing is set and dry. If you’re in a humid climate, you can use a small fan pointed at the cookies to help expedite this process. Allow the cookies to cool and set completely prior to tying the ribbon on. Hang, gift, or enjoy within 4 days!

Freezer Cookie Dough

70 Comments / Cookies, Cookies and Bars

IT’S HERE! Truly, I can’t believe it’s been a whole year since my first book, HER DAILY BREAD, came into the world. Today, to celebrate, I’m sharing one final recipe from the book AND giving away a few copies. If you’re interested in a freezer cookie dough recipe or a free book, let’s dive in!

HER DAILY BREAD

First, let’s back up to HER DAILY BREAD. Do you have a copy? Have you been enjoying it this year? Are you currently reading through the month of December, eating your way through all the cookies and festive stories? One of the biggest blessings of this year has been connecting with readers who are digging into the book. After a decade of dreaming, years of work, and so much love poured into those pages, it’s incredibly rewarding to hear from people who identify with it. The texts and emails you’ve written, the shares on social media, and all the random comments from strangers I run into mean so much. Your support is heart-filling, and I couldn’t be more grateful.

Half Birthday Cake Tutorial and Recipe by Wood and Spoon blog. Learn how to transfer a simple single layer vanilla cake into a fun celebratory half birthday cake! The recipe for this simple vanilla cake with vanilla buttercream is a great way to celebrate everyday occasions like half birthdays. Find the recipe and how to on the woodandspoon.com

To say thank you, I want to give away a few copies! Leave a comment at the bottom of this post telling me what you’re grateful for this year. I’ll mail a few WRAPPED copies out into the world- just in time for Christmas. HER DAILY BREAD makes a great gift for the people in your life, so be sure to snag a copy here! With 365 daily readings, including 52 recipes, it’s the gift that gives and gives all year round. In the meantime, let’s talk freezer cookie dough.

Freezer Cookie Dough

In the South, last-minute visitors happen all the time. When people show up unannounced or in the final hour, I love to have a few yummy things to share with them. This recipe for freezer cookie dough allows all of that to happen. Small rounds of dough freeze up in individual portions that can be baked from frozen in less than 15 minutes. Warm, gooey cookies on the fly? YES PLS.

The dough starts out as any other. Softened butter creams together with sugar and brown sugar until smooth. Vanilla extract and eggs follow, and the dry ingredients come last. I love to use whatever chocolate I have on hand- semisweet chips, chopped white chocolate, or even candy-coated chocolates. Basically you can add 2 cups of whatever mix-ins your heart desires; this recipe is adaptable! Scoop rounds of dough onto a parchment paper-lined baking sheet and freeze until solid. Place frozen dough balls in a freezer storage bag or container and store until ready to bake. Simply preheat the oven to 360 and watch the magic unfold!

With Christmas right around the corner, you will be glad to have this recipe (and a copy of my book!) ready for sharing. Be sure to enter the giveaway and know how truly grateful I am to all of you. Happy Wednesday and Happy Baking! *Note: Giveaway now closed.

Freezer Cookie Dough

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★★★★★

5 from 8 reviews

Make-ahead cookie dough to freeze and bake at a moment’s notice!

Author: Kate Wood
Prep Time: 5
Total Time: 5 minutes
Yield: 36
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
¾ cup sugar
1–1/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
¾ teaspoon baking powder
1teaspoon baking soda
1–1/4 teaspoon salt
2 cups chocolate chip cookies

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Instructions

In a large bowl or the bowl of a stand mixer, cream the butter and sugars together for 2 minutes on medium speed. Scrape sides of bowl and add eggs and extract. Mix on medium speed just to combine. Add the flour, baking powder, baking soda and salt and stir until combined. Add the chocolate chips and stir on low to combine. Use a medium-sized cookie scoop to scoop 1-1/2 tablespoon-sized balls of dough onto a parchment-lined baking sheet. Place in the freezer to firm up briefly, about 30 minutes, and then place the dough into a feezer-safe container or bag. Freeze up to 2 months.
When ready to bake, preheat the oven to 360 degrees. Place the dough balls on a parchment-lined baking sheet at least 2” apart and bake in the preheated oven until the edges are golden and the cookies are set, about 12-14 minutes. Allow to cool briefly before sharing.

Homemade Thin Mints and 9 Minty Treats to Make this Christmas!

4 Comments / Cookies, Cookies and Bars

Homemade Thin Mints by Wood and Spoon blog. These are thing crunchy cookies coated in a chocolate shell inspired by the Girl Scouts Thin Mint Cookies. These make terrific peppermint holiday cookies and are a great dessert for chocolate lovers. Learn how to make this homemade version of the cult favorite on thewoodandspoon.com.

Is there anything better than peppermint treats at Christmastime?! NO! To celebrate the season let’s start off today with a few of my favorite mint treats and homemade thin mints!

No-Churn Peppermint Cookie Ice Cream Easy peasy and super delicious, this no-churn ice cream features candy cane bits and Oreo cookies!
Peppermint Bark Brownies Fudge brownies and a thick layer of peppermint chocolate make these treats to die for!
Mint Chocolate Souffle This recipe is a little more complicated, but the effort is worth it!
Peppermint Bark Bread A wreath of chocolate and peppermint-filled bread makes up the most decadent breakfast treat!
Peppermint Bark Icebox Cake Layers of cocoa cookies and creamy peppermint filling let the peppermint bark shine in this cake!
Peppermint Mocha Macarons The class French cookies get cozy for these espresso and mint-flavored sandwich cookies.
White Chocolate Peppermint Cheesecake White chocolate filling and a cookie crumb crust go hand-in-hand with candy cane bits!
Mint Chocolate Sandwich Cookies These chewy chocolate cookies have a fudgy mint center that is awesome!
Peppermint Brownie Cookies My favorite treat is a mash-up of brownies and cookies, featuring flaked salt and mint flavor!

Homemade Thin Mints

Today’s recipe is a good one- Scout’s Honor. December is definitely a month for cookies, and in our house, no other flavor stands above mint chocolate. Naturally, it was high time we put together a recipe for homemade thin mints inspired by the Girl Scouts favorite. If you have a hankering for mint and chocolate, let’s dive in.

I’m guessing everyone has a favorite Girl Scouts cookie. Samoas are always a good vote, and I’m guessing a bunch of people like the shortbread too. But hands down, thin mints are the best, right? A thin, crunchy mint chocolate cookie coated with a semisweet chocolate shell? Heck yes! A few years back, I made a sandwich cookie inspired the classic cookie, but this year, I decided we needed homemade thin mints too. So here she is!

Making Homemade Thin Mints

This recipe makes a few dozen cookies that are right at home on any holiday table. They keep for a few days too which means you can make this recipe in advance. To make them, start with the cookie dough. Butter, sugar, and extracts come together in a bowl before flour, cocoa powder and leavening stir in. The dough comes together into a log before being sliced into small rounds. After baking, the cookies should cool prior to dipping into melted chocolate. I like to finish each off with a sprinkle of salt as well, but sprinkles or even cookie crumbs would be a great addition as well.

I’ll be sharing cookie recipes all month long here, but be sure to try out one of these minty one this week. Happy Wednesday and Happy Baking!

Homemade Thin Mints and 9 Minty Treats to Make this Christmas!

Print Recipe

These thin mint chocolate cookies are a copycat recipe of the Girl Scout’s Original Thin Mint Cookie!

Author: Kate Wood
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 24 Small Cookies
Category: Dessert

Ingredients

For the Cookies

½ cup unsalted butter, at room temperature
1/3 cup sugar
½ teaspoon vanilla extract
¼ teaspoon peppermint extract
¾ cup all-purpose flour
¼ cup cocoa powder
Heaping ¼ teaspoon salt
1/8 teaspoon baking soda

For the chocolate shell:

1 cup semisweet chocolate chips
¼ teaspoon peppermint extract
½ teaspoon vegetable oil
Flaked salt

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Instructions

In a large bowl or the bowl of a stand mixer, combine the butter, sugar, and extracts, beating on medium speed until smooth and combined. Add the flour, cocoa powder, salt, and baking soda, stirring on low to combine. Bring the dough together into a ball and then roll on a clean surface out into a log. Wrap in plastic wrap and refrigerate for about 30 minutes or until barely firm.
When ready to bake, preheat the oven to 350 degrees and line a baking sheet with a piece of parchment. Use a sharp knife to cut the dough into 1/8” slices and space them out about 2” apart on the prepared sheet pan. Bake in the preheated oven for 12 minutes or until the edges are set. Allow to cool completely.
Once ready to dip, gently melt the chocolate chips down until smooth, stirring occasionally being careful not to burn the chocolate. Lay out a large piece of wax or parchment paper to work on. Stir in the extract and oil. Use a fork to dip the cookies into the chocolate and shake off an excess. Allow to set up briefly on the wax paper and then sprinkle (if desired) with flaked salt. Allow to set up completely prior to enjoying.

Holiday Sugar Cookie Blossoms

Leave a Comment / Cookies, Cookies and Bars

I gotta tell you- nothing brings me more joy this time of year than nostalgic recipes that remind me of home. Growing up, there were a few cookies that felt synonymous with the holidays, and we never failed to make them. One example? Peanut butter blossoms. I absolutely LOVED those, and I bet you’ve tried them too. Today, I’m sharing a variation of that beloved cookie with these holiday sugar cookie blossoms. The are fabulously fun, and I can’t wait to tell you how to make them.

The basic gist of a blossom is that it’s a soft and chewy thumbprint cookie topped with a HERSHEY’S KISSES candy. Here, instead of the classic peanut butter cookie, we have a simple sugar cookie coated in sanding sugar and dotted with a sugar cookie candy. It’s all the fun and festivity of the classic blossom but with a sweet change of flavor.

To make these holiday sugar cookie blossoms, we start with the butter and sugar. Cream the two together in a large bowl until fluffy. Add the egg and vanilla extract, stirring until smooth. Next comes the dry ingredients. Toss in the flour, salt, and baking soda and stir to combine. Use a small cookie scoop to portion out rounds of dough. Gently roll each on in colored sanding sugar and imprint each with a thumb. After a quick bake in the oven, each cookie is topped with a single HERSHEY’S KISSES Sugar Cookie Candy!

My kids and I prepared these cookies together, and they were a hit. These holiday sugar cookie blossoms are a great way to get kids involved with Christmas baking. They’re simple, colorful, and so delicious, too. If you get a chance to try the recipe this year, let me know what you think! In the meantime, Happy Holidays and Happy Baking!

Holiday Sugar Cookie Blossoms

Print Recipe

These holiday sugar cookie blossoms are sugar thumbprint cookies topped with HERSHEY’S KISSES Sugar Cookie Candies.

Author: Kate Wood, Inspired by Hershey’s
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 32 Cookies

Ingredients

½ cup unsalted butter, softened to room temperature
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
½ cup colored sanding sugar
32 HERSHEY’S KISSES Sugar Cookie Candies, unwrapped

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Instructions

Preheat an oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
In a large bowl or a bowl of a stand mixer, cream the butter and sugar together on medium speed until smooth, about 2 minutes. Add the egg and vanilla extract, mixing until combined. Add the flour, salt, and baking soda to the butter mixture and stir on medium-low until the dough starts to come together in clumps. It will be slightly crumbly.
Use a small cookie scoop or a spoon to portion out 2-teaspoon sized rounds of dough. Roll the dough in your hands briefly to smooth out and toss each cookie dough piece in the sanding sugar. Space the cookies out 2” apart on the prepared pans and bake in the preheated oven for 9 minutes or until the cookies are puffed edges are barely set.
Remove the cookies from the oven to cool briefly, about 2 minutes. This will prevent the KISSES chocolate from melting. Gently press an unwrapped HERYSHEY’S KISSES candy into the center of each cookie. Feel free to pop the pan into the fridge or freezer briefly to further prevent the candy from melting. Cool completely before enjoying. Cookies are best eaten the day of,but can be stored in a sealed container for up to 3 days.

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