cookies

Salted Honey Cookies

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

This one goes out to the all the sweet and salty lovers. You know who you are! If a sprinkle of sea salt makes you absolutely weak at the knees, you will ADORE these salted honey cookies: soft and chewy cookies delicately sweetened with honey and brown sugar and finished off with a sprinkle of sea salt. They are uniquely delicious and the perfect bake for this weekend.

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

In the South, Food is Everything

I once saw this sign that said, “I didn’t grow up in the South, but I got here as fast as I could.” For years now, any time I thought of that sign, I’d always kinda shake my head in agreement: “Same.” I’ve been in Alabama nearly 20 years now, the past 10 of which have been spent in the deep South. The food, the pace of life, the kindness you meet in the faces of strangers- it all suits me. I just love it.

If I’ve learned anything in my short tenure as a southerner, it’s that people in the South love food. Here, recipes are generational, ingredients are time-tested, and time around the table is absolutely everything. Cooking here is a special thing, and I’ve found that people are eager to share the bounties from their kitchens, whatever they may be.

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

A Case for Honey-Flavored Cookies

Quite regularly, I’m given a jar of honey from friends. We’ve randomly wound up with a surprising number of friends who are apiarists (that’s beekeepers, y’all), and, praise the Lord, those are the most generous kind of people. Those little jars, usually adorned with homemade tags scrawled with loopy script, are like gold. It was recently, after being given a fresh jar of honey from a new friend, that I knew we needed a new recipe honoring the labor of love that is honey. This blog needed honey cookies.

Initially, I set out to make a graham cracker of sorts, but I later decided a chewy, everyday cookie would be much better. Inspired by molasses cookies, I combined butter, brown sugar, and just enough honey to make chewy, salty-sweet cookies that all would enjoy. A few batches later, we ended up with today’s salted honey cookies. Success!

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

Salted Honey Cookies

These salted honey cookies are unique in all the best ways. Here, butter and a bit of oil create an intensely chewy and soft cookie. Think oatmeal cream pie cookie texture- SUPER soft. Brown sugar adds a mild sweetness that plays backs-up to the honey, our star ingreident. And if honey steals the show, salt is its supporting character, adding a rich contrast to these cookies that make you keep coming back for more. Any cookie with a salted top usually benefits from the addition of something that isn’t notable sweet. But here, the salt enhances the honey flavor, bringing out a richness that is otherwise less present.

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

How to Make the Chewiest Cookies

These cookies start in a mixer with butter and oil. Oil is the ingredient that keeps these cookies seriously soft for days. Next, we add brown sugar and honey, creaming the four ingredients together until smooth. A little vanilla plus one egg comes next. Finally, we add the dry ingredients of flour, leavening, and salt, plus a little cinnamon! The cinnamon is not a dominant flavor, but it does add a smidge of background taste. The cookie dough is soft, so it needs a rest in the fridge. Then, rolled balls of dough bake in the oven just until the edges begin to set. Sprinkle each with a bit of salt (I prefer fleur de sel), and voila! Perfect salted honey cookies.

Salted Honey Cookies by Wood and Spoon blog. These are intensely chewy butter cookies sweetened with honey and brown sugar. The cookies bake up soft and taste rich and decadent with an extra sprinkle of salt. The crinkle top on these salted cookies is adorable. Learn all about the recipe on thewoodandspoon.com

Give these honey cookies a try and let me know what you think! Happy baking, y’all!

If you like these salted honey cookies you should try:

No-Churn Honey Salted Almond Ice Cream
Chewy Ginger Molasses Cookies
Snickerdoodle Sandwich Cookies
Salted Maple Pie
The Best Salted Chocolate Chip Cookies

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Salted Honey Cookies

These salted honey cookies are soft and chewy cookies sweetened with honey and brown sugar and sprinkled with a pinch of sea salt!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 18-24 Cookies
  • Category: Dessert

Ingredients

  • ½ cup unsalted butter, at room temperature
  • 2 tablespoons oil
  • 1 cup light brown sugar
  • ¼ cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • Fleur de Sel, for sprinkling the tops of cookies

Instructions

  1. In a large bowl or the bowl of a stand mixer, combine the butter, oil, brown sugar, and honey on medium speed using a paddle attachment until the mixture is smooth and consistent throughout, about 1 minute. Add the egg and vanilla extract, stirring on low to combine. Scrape the sides of the bowl and add the flour, baking soda, salt, and cinnamon. Stir on low, just until combined. Scrape the sides of the bowl and fold in any unincorporated dry ingredients.
  2. Line a baking sheet with a piece of parchment paper. Use a large cookie scoop or spoon to portion out 3 tablespoon-sized rounds of dough onto the prepared sheet. Once finished, cover the sheet pan and refrigerate until firm, about 1 ½ hours.
  3. Once ready to bake, preheat the oven to 350 degrees Fahrenheit. Space just under half of the cookie dough balls out on a second parchment-lined baking sheet. Bake in the preheated oven just until the edges of the cookies are set and beginning to brown, about 10 minutes. Out of the oven, sprinkle the tops with a pinch of fleur de sel. Repeat this process with the remaining dough on a new cookie sheet. Allow to cool slightly prior to enjoying, although, cookies will are best after setting up slightly.

Notes

  • For smaller cookies, use a medium cookie scoop to portion out 1 ½ tablespoon sized rounds of dough. Bake 8 minutes or until done. 

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Sprinkle Chocolate Chip Cookies

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

Hold the phone for the most fun little cookies you’ve seen in 2024: sprinkle chocolate chip cookies. Okay, okay, so the new year JUST started. But even so, these treats are a colorful and textured take on a traditional chocolate chip cookie, and they’re sure to brighten up these dreary winter days. I can’t wait to tell you how to make them.

First, A Little Kid Talk

My kids went back to school last week. In past years, going back to school usually meant a breath of fresh air for all of us and time for me to catch up on my own work and interests. This year is totally different though… I miss them. Like, really miss them. People have always said, “the days are long, but the years are short,” and I’m learning in real time that they’re not wrong. Time is moving more quickly these days, and I just want to be there for all of it.

Over the Christmas break, as you can imagine, we did a bit of baking. Per usual, the kids begged to make no-churn peppermint ice cream. We decorated my favorite soft frosted sugar cookies with friends. And we even had one near-disastrous lasagna fiasco where Aimee temporarily lost a press-on nail [that she thought was] somewhere in a layered pan of noodles and ricotta (um, ew). Naturally, everyone’s favorite around the holidays are the cookies, and today’s recipe, these sprinkle chocolate chip cookies, are no exception.

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

Sprinkle Chocolate Chip Cookies

So, why add sprinkles to chocolate chip cookies? For me, it’s a no-brainer. Why not add a smidge more sugar and a whole lot of color? Why not make a happier cookie? And, to be sure, these sprinkle chocolate chip cookies are super happy. All the flavor and salt of a traditional chocolate chip cookies with an added punch of texture and color thanks to the sprinkles and nonpareils. Let me tell you how to make them.

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

Making Sprinkle Chocolate Chip Cookies

The dough for these cookies is the freezer cookie dough recipe from my book*. Simple modifications took that base recipe into these colored cuties, and I couldn’t be happier about it. First, we start with softened butter. Sugar and brown sugar cream together with the fat before eggs and extract adds in. The dry ingredients are basic- just flour, leavening, and salt. Finally, we add in the stars: chopped chocolate chunks and sprinkles. Here, I opted for a blend of regular rainbow sprinkles and rainbow nonpareils. The sprinkles have that fabulous nostalgic flavor while the nonpareils add a whisper of a crunch. The two sprinkles tag team with the chocolate in the simple dough that bakes up quickly.

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

These sprinkle cookies are mostly chewy throughout with the occasional sprinkle crunch. I love the flavor offered by the semisweet chocolate, but you could opt for a different variety if you’d like. Also, consider this the PERFECT cookie to take on the road next month for Valentine’s Day! Red, pink, and white sprinkles would definitely make these a festive treat. Give these cookies a try this week and let me know what you think. Peace, love, and cookies, y’all!

*Read More About My Book HERE or Purchase It on Amazon HERE!

If you like these cookies you should try:

Gooey Funfetti Bars
Sugar Cookie Double Doozies
Shortbread Cookies
Toffee Espresso Chocolate Chip Cookies
Marbled Chocolate Chip Cookies

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com
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Sprinkle Chocolate Chip Cookies

These are chocolate chip cookies with added color and sweetness from rainbow sprinkles.

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 Dozen
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 11/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • 11/4 teaspoon salt
  • 6 ounces semisweet chocolate, chopped into ¼” pieces
  • ½ cup rainbow sprinkles
  • ¼ cup rainbow nonpareils 

Instructions

  1. 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, sprinkles, and nonpareils 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. Briefly chill while you preheat the oven.
  2. When ready to bake, preheat the oven to 350 degrees. Space the dough balls on a parchment-lined baking sheet at least 2” apart and bake in the preheated oven until the edges are barely golden and beginning to set, about 10 minutes. Allow to cool briefly before sharing. 

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Year-End Recap and the 10 Best Recipes of 2023

These are the 10 best recipes of 2023! Check out the most popular recipes from this site this past year, including cookies, bars, biscuits, and more! The recipes are found here on thewoodandspoon.com

HAPPY NEW YEAR! I cannot tell you how good it feels to say “2024.” Last year was a good one, for sure, but I love the idea of a fresh start. Unlike in past years, I’m entering this January pretty content- fewer resolutions and goals, but really happy about another year of days to spend with the people I love. Is “grateful” the word I’m looking for? Probably. 🙂

Today, I’m giving a bit of recap (a highlight reels, if you will), including the best recipes, tutorials, and more of 2023. Sit tight as we wrap up 2023.

Up first, HER DAILY BREAD!

I’d be remiss if I failed to remind you about my daily devotional (with recipes throughout!), Her Daily Bread. It’s a 365-day book with daily readings beginning on January 1st, and it’s the perfect little nugget to begin you year with. Personal stories, correlating scripture references, and bits of fun and hope sprinkled throughout make this the short and sweet one-a-day reading for the bakers, mothers, daughters, friends, and women in your life. You can find the book at all major booksellers, but I’ll share the amazon link HERE. Please give it a read- I really believe you’ll enjoy it.

Her Daily Bread Kate Wood and Spoon

10 Best Recipes of 2023

Before I get started, did you know I can track the most popular pages on this site? These 10 recipes below are the 10 Best Recipes of 2023- the most visited and baked treats on Wood & Spoon. To be honest, you guys have great taste- these are some of my faves, too. Whether you’re looking for a perfect chocolate chip cookie, my favorite maple pie, or the flakiest overnight buttermilk biscuits, you’re covered. Good job, y’all- you really know how to pick them.

1. Overnight Buttermilk Biscuits
2. Brownie Petit Fours
3. Salted Maple Pie
4. The Best Salted Chocolate Chip Cookies
5. Mini Cinnamon Rolls
6. Cream Cheese Chocolate Chip Biscuits
7. Peppermint Bark Bread
8. My Best Mini Muffins
9. Sugar Cookie Double Doozies
10. Easy Chewy Brownies

Baking Tutorials

You guys also *loved* the tutorials in 2023, and you know what- I love that about you! We 100% can do new things and tackle challenging stuff in the kitchen. Whether you learned how to lattice a pie, make homemade ice cream, or bake pâte à choux, I’m proud of you for stepping out of your comfort zone and into the kitchen. I’ll list the top 3 tutorial below, but you can check them all out HERE.

How to Make Homemade Caramel

    You Need to Know How to Make Caramel by Wood and Spoon Blog. This is a tutorial with visual cues on how to caramelize sugar. Learn how to know when caramel is done, when to pull caramel off the heat, and how to prevent a crystallized, grainy caramel mess! Learning about caramel is an essential baking skill that you can master today! Read more here on thewoodandspoon.com by Kate Wood caramel sauce, salted, spun sugar, drizzle


    Stacking a Layer Cake


    How to Stack a Layer Cake by Wood and Spoon blog. Learn the tips and how to for stacking pretty naked cakes and layer cakes from scratch homemade! Step by step tutorial with photos for learning can decorating for beginners. Learn about leveling cakes, crumb coats, filling a cake, piping borders, and more. On thewoodandspoon.com


    How to Whip Egg Whites


    You Need to Know How to Whip Egg Whites and Make Meringue Cookies. This is a tutorial on whipping egg whites to firm, stiff, soft, or foamy peaks and how to make a meringue! Learn how to make easter resurrection cookies with pecans and how to troubleshoot what went wrong with your egg whites. Why did they defeat, not fluff up, not whip, etc. Learn how to use up egg whites in this tutorial post on thewoodandspoon.com by Kate Wood

    What’s Next in 2024?

    I’m busy daydreaming about what’s to come in the days, weeks, and months that will follow this one. Please know that I just love having you be apart of this journey. I hope 2024 is our tastiest year yet. Happy 2024 and happy baking!

    Chewy Ginger Molasses Snickerdoodles

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

    Confession Time: Deep down, I truly believe that cookies are the only acceptable dessert at Christmas. Don’t even tell me I’m wrong. I know some of you will try to convince me of your brownie pie, red velvet cheesecake, or some aggressively flavored peppermint cake, but I’m not here for it. If it’s December and there’s a Christmas tree in my house, cookies are the best option. With that being said, I do think it’s easy to get stuck in the cookie rut. I, myself, reach for the same soft and chewy sugar cookie recipe every year, because that’s what I’ve grown up on. Even so, I’m making efforts this year to branch out, if only slightly, to widen my cookie offerings during Christmas. Cue these chewy ginger molasses snickerdoodles.

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

    Chewy Ginger Molasses Snickerdoodles

    So, here’s another confession: I don’t actually like molasses cookies. Sure, I love making gingerbread houses, smelling cinnamon-spiced things, and the idea of ginger-y treats during the holidays, but honestly, molasses need to get in line. When there are peppermint brownie cookies, fancy-frosted sugar cookies, and bourbon snickerdoodles to taste, who wants to settle for molasses?! Even so, I know many people adore the intensity of a spice cookie, so I decided to make a toned-down version that maybe even this Grinch would enjoy. Well, guess what- we landed somewhere delicious. These chewy ginger molasses snickerdoodles are, in fact, splendid.

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

    These are chewy crackled cookies sweetened with brown sugar and a hint of molasses. The spice here is moderate too- just a smidge of cinnamon, ginger, and cloves. My favorite part, though, is the roll of cinnamon sugar that the dough gets just before baking. It leaves us with a sanded exterior and a little extra texture. These cookies are mildly spiced, but wonderfully Christmas. If you have yet to be a fan of ginger cookies, this is the dough to try.

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.

    I have a few other cookies in mind for this last two weeks before Christmas, so stay tuned! Happy Monday to you all and happy baking!

    If you like these chewy ginger molasses snickerdoodles you should try:

    Gingerbread Lemon Bars
    Gingerbread Cinnamon Rolls
    Ginger Molasses Bundt Cakes
    Pumpkin Snickerdoodles
    Bourbon Brown Sugar Snickerdoodles

    Chewy Ginger Molasses Snickerdoodles by Wood and Spoon Blog. This is a soft spiced cookie sweetened with brown sugar and molasses and tossed in a cinnamon sugar. These holiday cookies are perfect for Christmas and make a great alternative to gingerbread. Learn more about the recipe on thewoodandspoon.com.
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    Chewy Ginger Molasses Snickerdoodles

    • Author: Kate Wood
    • Yield: 32

    Ingredients

    • 2 ½ cups (313 grams) all-purpose flour
    • 1 tablespoon (6 grams) cinnamon, divided
    • 1 ½ teaspoons (3 grams) ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon table salt
    • 1 teaspoon (5 grams) baking soda
    • 1 ½ teaspoons (3 grams) cream of tartar
    • ¾ cup (170 grams) unsalted butter, softened to room temperature
    • 1 cup (220 grams) packed light brown sugar
    • ¼ cup (85 grams) unsulphured molasses
    • 1 large (50 grams) egg
    • 1 ½ teaspoons (6 grams) pure vanilla extract
    • 1/3 cup (67 grams) granulated sugar

    Instructions

    1. In a mixing bowl, whisk together the flour, 1-1/2 teaspoons (3 grams) cinnamon, ginger, cloves, salt, baking soda, and cream of tartar. Set aside.
    2. In the bowl of a stand mixer, use the paddle attachment to cream together the butter and brown sugar on medium speed until smooth and fluffy, about 2 minutes. Add the molasses and stir on medium speed to combine. Scrape the sides of the bowl and add the egg and vanilla extract, stirring on medium just until smooth. Add the bowl of mixed dry ingredients and stir on low speed to incorporate, scraping the sides of the bowl as needed. Once a soft dough comes together, set it aside.
    3. Line a heavy-bottomed baking sheet with a piece of parchment paper. In a small bowl, combine the remaining 1-1/2 teaspoons (3 grams) cinnamon with the granulated sugar. Use a medium (1 ½- tablespoon) spring-loaded scoop to portion out rounds of dough on the prepared baking sheet. Briefly roll the balls of dough in your hands to smooth and coat the sides of each cookie dough piece with the cinnamon sugar mixture. Once the cookies are coated and placed on the baking sheet, cover with plastic wrap refrigerate to firm up, about 1 hour.
    4. About 15 minutes prior to baking, preheat the oven to 350 °F (180 °C). Prepare a second baking sheet with a piece of parchment paper and space the cookie dough pieces 2 inches apart. Bake the pans one at a time in the preheated oven for about 11 minutes or until the tops of the cookies are cracked and beginning to set. Allow to cool slightly prior to enjoying. Cookies can be stored at room temperature in an airtight container and are best eaten within 3 days.

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    Pumpkin Snickerdoodles

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    We interrupt this [totally unscheduled] break from regular recipe posting to present what is, quite possibly, the perfect fall cookie: pumpkin snickerdoodles.

    It has been absolutely FOREVER since the last time we spoke, right? Although I’ve continued sending recipes to Wood & Spoon subscribers, it’s been a hot minute since I posted a fresh-from-the-oven kind of thing. I’m planning to catch you all up on the nitty gritty of what I’ve been up to, but for now, let me introduce you to these pumpkin snickerdoodles.

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    What is a Snickerdoodle?

    If you haven’t had the pleasure of experiencing a real-deal snickerdoodle, let me fill you in. Snickerdoodles are chewy drop cookies known for their hint of cinnamon sugar. Just before baking, rounds of dough are tossed in granulated sugar and cinnamon so that baked cookies have a bit of that flavor in every bite. Each finished cookie, often adorned with a crinkled top thanks to the addition of cream of tartar, has a festive look, and because so, snickeredoodles and most common around the holidays.

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    How to Make Pumpkin Snickerdoodles

    These pumpkin cookies are a step above the average snickerdoodles. We start these cookies with browned butter. A little butter sizzles and browns on the stovetop until golden. Brown sugar and regular granulated sugar come next, along with vanilla and eggs. The star ingredient here is the pumpkin. Canned pumpkin puree (not pumpkin pie filling!!) is drained in between layers of paper towel before being added to the wet ingedients. Finally, flour, salt, pumpkin pie spice, and leavening adds to the mix. We roll the finished dough balls in the signature cinnamon sugar and set aside in the fridge to firm up briefly. The finished cookies are soft, chewy, and intensely fall-like. They make me want to cozy up by a fire real bad.

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com
    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    Why Drain the Pumpkin?

    In my first two test batches of these cookies, I used undrained pumpkin and found the finished cookies to be cakey in a dry muffin sort of way. The flavor was there, but the texture was lacking. To achieve a true cookie texture, simply drain some of the liquid out of the mix. I used about 4 paper towels and a spare, clean kitchen towel.

    These pumpkin snickerdoodles are an excellent addition to your fall menus. They would even make a great add-on to your Thanksgiving menu! Give them a try this week and let me know what you think. Happy Saturday to you all and happy baking!

    Pumpkin Snickerdoodles by Wood and Spoon blog. These are brown butter cookies scented with cinnamon, spice, and pumpkin puree! These fall cookies are perfect for pumpkin lovers and can be made ahead to feed a crowd. These are the best cookies for thanksgiving, fall, and more! Find the recipe on thewoodandspoon.com

    If you like these cookies you should try

    Bourbon Brown Butter Snickerdoodles
    Pumpkin Whoopie Pies
    Cinnamon Sugar Cake
    Snickerdoodle Sandwich Cookies

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    Pumpkin Snickerdoodles

    These pumpkin snickerdoodles are cinnamon sugar-spiced cookies scented with brown butter.

    • Author: Kate Wood
    • Prep Time: 30
    • Cook Time: 15
    • Total Time: 45 minutes
    • Yield: 24 Cookies

    Ingredients

    • ½ cup canned pumpkin puree
    • 1 cup unsalted butter, chopped
    • 1 cup brown sugar
    • 3/4 cup sugar, divided
    • 1 egg
    • 2 teaspoons vanilla extract
    • 21/4 cups all-purpose flour
    • 1 tablespoon cornstarch
    • 11/2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1 teaspoon pumpkin pie spice
    • ¼ teaspoon salt
    • 2 teaspoons cinnamon

    Instructions

    1. Start by removing liquid from the pumpkin puree. Layer two paper towels and dollop the pumpkin onto them. Top with two additional paper towels and gently press to remove the liquid from the pumpkin. Use additional paper towels as needed to squeeze out liquid. Set aside.
    2. Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl. Add in the brown sugar and ½ cup sugar. Add in the egg, pumpkin puree, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, pumpkin pie spice, and salt and stir on low just until combined.
    3. Line two sheet pans with pieces of parchment paper. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough onto the parchment. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
    4. When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.

    Notes

    • Draining the pumpkin is essential! Undrained pumpkin will result in cakey cookies.
    • Do not use pumpkin pie filling as a substitute for the pumpkin puree.
    • Be sure to adequately chill the dough!

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    Oatmeal Cream Pies

    Oatmeal Cream Pies by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    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!

    Oatmeal Cream Pies by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    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.

    Oatmeal Cream Pies by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    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 by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    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.

    Oatmeal Cream Pies by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    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.

    Oatmeal Cream Pies by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    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!

    Oatmeal Cream Pies by Wood and Spoon blog. This copycat recipe is a sandwich cookie featuring soft, chewy oatmeal cookies and a simple marshmallow fluff filling. These cookies make a great treat for people who love Little Debbie snacks and are fun for kids to make too! Find the recipe and learn how to on thewoodandspoon.com .

    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

    Print

    Oatmeal Cream Pies

    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

    Instructions

    To prepare the cookies:

    1. Preheat the oven to 350 degrees Fahrenheit and line 2 sheet pans with parchment paper.
    2. 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.
    3. 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:

    1. 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!

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

    Marbled Chocolate Chip Cookies

    Marbled Chocolate Chip Cookies by Wood and Spoon blog. These are cookies made with a vanilla and a chocolate dough swirled together to make one marble cookie! These are great for people who love a little brownie and a little cookie! Find out how to make these make ahead desserts on thewoodandspoon.com.

    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. 

    Marbled Chocolate Chip Cookies by Wood and Spoon blog. These are cookies made with a vanilla and a chocolate dough swirled together to make one marble cookie! These are great for people who love a little brownie and a little cookie! Find out how to make these make ahead desserts on thewoodandspoon.com.

    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 by Wood and Spoon blog. These are cookies made with a vanilla and a chocolate dough swirled together to make one marble cookie! These are great for people who love a little brownie and a little cookie! Find out how to make these make ahead desserts on thewoodandspoon.com.

    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.

    Marbled Chocolate Chip Cookies by Wood and Spoon blog. These are cookies made with a vanilla and a chocolate dough swirled together to make one marble cookie! These are great for people who love a little brownie and a little cookie! Find out how to make these make ahead desserts on thewoodandspoon.com.

    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 by Wood and Spoon blog. These are cookies made with a vanilla and a chocolate dough swirled together to make one marble cookie! These are great for people who love a little brownie and a little cookie! Find out how to make these make ahead desserts on thewoodandspoon.com.
    Print

    Marbled Chocolate Chip Cookies

    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
    • 11/4 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
    • 11/4 teaspoon salt
    • ¼ cup cocoa powder
    • 2 cups chocolate chips, divided

    Instructions

    1. 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.
    2. 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.

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

    20 Recipes to Make in 2023 (and a Giveaway!)

    20 Recipes to Bake in 2023 from Wood and Spoon blog. These are 20 of the best baked treats, sweets, and desserts with everything from chocolate chip cookies, layer cakes, pound cake loaves, ice cream, pies, and more. Learn how to make easy simple baking as a new year's resolution on thewoodandspoon.com.

    HAPPY NEW YEAR! I hope your holiday was full of love, good food, and joy. To celebrate the fresh page that is January, I have two things to offer you: first, a giveaway! Keep reading to learn how to win a copy of my book, HER DAILY BREAD, just in time for the new year. Second, I have rounded up 20 of my personal favorite recipes on Wood & Spoon. If you’ve ever wondered where to begin with the recipes on this site, here it is. Let’s get started!

    A Giveaway!

    (Note: The contest is now closed) This time of year is normally when I jot down resolutions and goals, but I’ll be honest: I’m not sure where to start this year. Surprisingly, the unknown kinda feels good. While any sort of work goal or personal intention might seem hazy from where I sit on January 4th, I do know what I want more of in 2023. Instead, pursuing the things that fill my heart is a pretty good place to start. I want more intentional time with my family, growing friendships, creative and curious endeavors, and a deepening relationship with God. Surely that’s enough to keep me busy the next 365 days.

    If you’re like me in that boat, I want to offer a giveaway for a copy of my book. HER DAILY BREAD is all about how relationship with others, God, and even ourselves intersect with the most simple of things. Plus, with year-long readings and 52 recipes, it’s enough to keep you on pace all year round. If you’d like to win a signed copy, write a comment at the bottom of this post telling me what you want more of in 2023. No resolutions required, just hope and anticipation. Good luck!

    20 Recipes to Make in 2023… in No Particular Order

    Second, here’s a few recipes to make in 2023! These are my most favorite of favorites- salty chocolate chip cookies, the fluffiest red velvet cake, and a creme brûlée custard that is absurd. If you’re looking to expand your baking horizons, these are the recipes to make in 2023.

    20 Recipes to Bake in 2023 from Wood and Spoon blog. These are 20 of the best baked treats, sweets, and desserts with everything from chocolate chip cookies, layer cakes, pound cake loaves, ice cream, pies, and more. Learn how to make easy simple baking as a new year's resolution on thewoodandspoon.com.

    1. Shortbread Cookies
    2. Southern Coconut Cream Pie
    3. Funfetti Cake
    4. Eleven Madison Park Granola
    5. Blueberry Maple Pie
    6. Cookie Dough Truffles
    7. Banana Crumb Cake
    8. Kitchen Sink Cookies
    9. Best Ever Chocolate Chip Cookies
    10. Creamy Rice Pudding
    11. Mini Buttermilk Biscuits
    12. Best Mini Muffins
    13. Creme Brûlée Frozen Custard
    14. Banoffee Pie
    15. Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
    16. No-Churn Strawberry Pretzel Pie Ice Cream
    17. Red Velvet Cake
    18. Cinnamon Sugar Cake
    19. Overnight Cinnamon Rolls
    20. Marble Loaf Pound Cake

    Does this get you ready to bake!?!? I hope so. Be sure to enter the giveaway below, and let me know what you’re looking forward to in 2023. Happy Wednesday, y’all, and as always, happy baking!

    Freezer Cookie Dough

    Freezer Cookie Dough Recipe by Wood and Spoon blog. This is a simple recipe for make-ahead cookie dough that bakes from frozen and can be stored in advance. Adapt the recipe to include your favorite chocolate, nuts, and other fillings. These cookie dough balls make a great gift to share with people and an excellent last-minute dessert! Learn how on thewoodandspoon.com.

    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.

    Freezer Cookie Dough Recipe by Wood and Spoon blog. This is a simple recipe for make-ahead cookie dough that bakes from frozen and can be stored in advance. Adapt the recipe to include your favorite chocolate, nuts, and other fillings. These cookie dough balls make a great gift to share with people and an excellent last-minute dessert! Learn how on thewoodandspoon.com.

    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!

    Freezer Cookie Dough Recipe by Wood and Spoon blog. This is a simple recipe for make-ahead cookie dough that bakes from frozen and can be stored in advance. Adapt the recipe to include your favorite chocolate, nuts, and other fillings. These cookie dough balls make a great gift to share with people and an excellent last-minute dessert! Learn how on thewoodandspoon.com.

    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 Recipe by Wood and Spoon blog. This is a simple recipe for make-ahead cookie dough that bakes from frozen and can be stored in advance. Adapt the recipe to include your favorite chocolate, nuts, and other fillings. These cookie dough balls make a great gift to share with people and an excellent last-minute dessert! Learn how on thewoodandspoon.com.
    Print

    Freezer Cookie Dough

    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
    • 11/4 cup brown sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • ¾ teaspoon baking powder
    • 1teaspoon baking soda
    • 11/4 teaspoon salt
    • 2 cups chocolate chip cookies

     

     

     

    Instructions

    1. 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.

    2. 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. 

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

    Snickerdoodle Sandwich Cookies

    Snickerdoodle Sandwich Cookies by Wood and Spoon Blog. These are soft and chewy snickerdoodle cookies stuffed with a brown sugar cinnamon buttercream filling. These cookies are simple and made in the traditional way but with the added yum from extra filling. Learn how simple and fun this recipe is on thewoodandspoon.com- perfect for fall, holidays, and feeding a crowd!

    I’ll be honest: the memes are true. Most of us 30-something white girls are already knee-deep in porch pumpkins and cinnamon-scented coffee drinks. Fall rolls around with all its colorful leaves and sweater weather, and we just can’t help but jump on the cozy bandwagon. Me? I tried for years to fight against the norm, stretch out summer, and keep my lattes free of any kind of spice, but I’ll admit- I’m all in now. BRING ON THE COZY. So today, I’m giving the people millennial women what they want: ultra-cozy snickerdoodle sandwich cookies.

    Snickerdoodle Sandwich Cookies by Wood and Spoon Blog. These are soft and chewy snickerdoodle cookies stuffed with a brown sugar cinnamon buttercream filling. These cookies are simple and made in the traditional way but with the added yum from extra filling. Learn how simple and fun this recipe is on thewoodandspoon.com- perfect for fall, holidays, and feeding a crowd!

    Hello, Fall

    Last weekend, we celebrated a friend’s birthday with an outdoor dinner and bourbon tasting. With about 20 or so friendly faces and a spread of barbecue and booze, the party was destined to be a good one. In the evening, we pulled out the fire pit and even a few quilts to wrap up in as the sun went down. The evening change in weather almost surprised me- Hello, fall. Fancy seeing you here.

    Later that week, my kids found a bag of marshmallows and asked for a fire of their own. We toasted s’mores spread thick with peanut butter and crunch bar candies, and Charlie remarked (from under his fuzzy blanket) that he felt cozy. He was right. All of us mildly bundled and sitting still around the mesmerizing flicker of a fire felt about as cozy as I’ve been in months. Fall does that for some of us- slower moments, closer moments, warmer moments.

    Maybe that’s why fall always ends up being my favorite. I love the layers and firesides and change it brings. Just like my body welcomes the change of weather, my heart welcomes the change of pace and intimacy this season brings. Cozy, indeed.

    Snickerdoodle Sandwich Cookies by Wood and Spoon Blog. These are soft and chewy snickerdoodle cookies stuffed with a brown sugar cinnamon buttercream filling. These cookies are simple and made in the traditional way but with the added yum from extra filling. Learn how simple and fun this recipe is on thewoodandspoon.com- perfect for fall, holidays, and feeding a crowd!

    Snickerdoodle Sandwich Cookies

    These snickerdoodle sandwich cookies are the ultimate in cozy. Soft, chewy, cinnamon-scented cookies and a textured brown sugar and cinnamon butter cream filling- honestly, perfection. These cookies were inspired by my favorite cinnamon sugar cake , and I love the added oomph a sandwich cookie offers.

    These cookies are smaller in diameter, but pretty thick. If you’re serving more than a small crowd, you can easily double (or triple!) with little time added. Consider this your perfect fireside chat kind of a cookie- warm, cozy, and totally delicious.

    I hope you get a chance the make these snickerdoodle sandwich cookies. In the meantime, happy Tuesday and happy baking!

    Snickerdoodle Sandwich Cookies by Wood and Spoon Blog. These are soft and chewy snickerdoodle cookies stuffed with a brown sugar cinnamon buttercream filling. These cookies are simple and made in the traditional way but with the added yum from extra filling. Learn how simple and fun this recipe is on thewoodandspoon.com- perfect for fall, holidays, and feeding a crowd!
    Snickerdoodle Sandwich Cookies by Wood and Spoon Blog. These are soft and chewy snickerdoodle cookies stuffed with a brown sugar cinnamon buttercream filling. These cookies are simple and made in the traditional way but with the added yum from extra filling. Learn how simple and fun this recipe is on thewoodandspoon.com- perfect for fall, holidays, and feeding a crowd!

    If you like these snickerdoodle sandwich cookies, you should try:

    Pumpkin Whoopie Pies
    Sugar Cookie Double Doozies
    Cinnamon Sugar Cake
    Mini Cinnamon Rolls

    Print

    Snickerdoodle Sandwich Cookies

    These snickerdoodle sandwich cookies feature two thick and chewy cookies sandwiched with a brown sugar and cinnamon buttercream!

    • Author: Kate Wood
    • Prep Time: 15
    • Cook Time: 15
    • Total Time: 30 minutes
    • Yield: 14
    • Category: Dessert

    Ingredients

    For the cookies:

    • ½ cup unsalted butter, at room temperature
    • ¾ cup sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 11/3 cups all-purpose flour
    • ¾ teaspoon cream of tartar
    • ¼ teaspoon baking soda
    • ½ teaspoon salt

    For rolling the cookies:

    • 2 tablespoons sugar
    • ¾ teaspoons cinnamon

    For the filling:

    • ¼ cup unsalted butter, at room temperature
    • ¾ cups powdered sugar
    • 3 tablespoons brown sugar
    • ¾ teaspoon cinnamon
    • ¼ teaspoon salt
    • 12 teaspoons milk, as needed.

    Instructions

    1. Preheat the oven to 350 degrees Fahrenheit and line two rimmed baking sheets with parchment paper. Set aside and begin making the cookies.
    2. In the bowl of a stand mixer, cream the butter and sugar together on medium speed until fluffy, about 3 minutes. Add the egg and vanilla extract, stirring to combine. Add the flour, cream of tartar, baking soda, and salt. Stir on low just until combined.
    3. In a small separate bowl, combine the sugar and cinnamon for rolling the cookies. Use a small cookie scoop to portion out 2 teaspoon sized rounds of dough. Roll quickly in your hands and toss in the sugar mixture. Repeat this process with all the cookie dough, spacing the balls out 2 teaspoons apart on the parchment lined pans. Bake the one at a time in the preheated oven for about 9 minutes, or until the edges of the cookies are set and the tops are beginning to crack. Allow to cool completely.
    4. Once cool, make the filling. Combine all the ingredients except for the milk in a medium-sized bowl and stir on low to combine into a thick, clumpy mixture. Add the milk, 1 teaspoon at a time, until it has smoothed into a thick buttercream. Spread a small dollop (or pipe!) of buttercream on half of the cookies and sandwich the filling with a second cookie. I like to allow my cookies to set in the fridge, covered, for about 20 minutes prior to enjoying.

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!