cookies

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

After today, you and I will have very few secrets. The recipe I’m sharing this morning is nearest and dearest to my heart and is one that I’ve been savoring for years- my Mimi’s frosted sugar cookies.

Mimi’s Cookies

Every Christmas, for as long as I can remember, my Mimi would make these frosted sugar cookies. Sometimes I’d join her at the counter to watch her roll out dough. Tediously, she’d flour her surface, then the rolling pin. I’d tinker with her copper cookie cutters while she trimmed the dough and placed the shapes on cookie sheets. While the kitchen warmed from the heat of the oven and the scent of butter and vanilla, I’d pick at remnants of dough, nibbling on whatever was stuck to the beaters and the bowl.

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

We’d then gather around the table, some of us eagerly and others by the hair, as racks of bare cookies were placed in front of us. Bowls of  green, red, yellow, and white frosting came next, and we’d all dive in with our butter knives to begin frosting. The thirty minutes that followed is a blur of sprinkles and licked fingers, and by the time all of the cookies were frosted, the icing was gone, having been replaced with full bellies and stained hands. We’d nibble on cookies from the freezer for weeks, each one a savoring of the Christmas season and our time together.

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

Continuing the Traditions

Now, as an adult, I make these frosted sugar cookies for my own family. I think about the time and the effort it takes, and I remember the years when no one wanted to frost cookies because we were all so involved in our own thing. Still, every year, Mimi made cookies, and I have to believe it had less to do with her sweet tooth and more to do with a desire to create something meaningful for her family. That small act, the baking and frosting of cookies, somehow became apart of our Christmas season, and it’s all because of Mimi.

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

What is the sum of the small acts of love that we share with others? I wonder if, when we get to the later years of our lives, we’ll be able to look back on those tiny things and recognize the difference they made in our families. Will we recall something simple, like a recipe for frosted sugar cookies, and be able to recognize the joy it inspired in the lives around us?

Soft Frosted Sugar Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

“It’s the small things that culminate to a life overflowing with abundance.”

To the mothers and fathers and Mimis and neighbors who sew into the lives of the people around you, I want you to know that it makes a difference. Your effort, particularly at this time of year, means something. It has the potential to deeply impact lives when done so from a spirit of love. Small acts, like a batch of cookies and a few moments around the table, can mark someone so profoundly that, years later, they are moved to tears from the overwhelming sense of love and gratitude that those moments offered their lives. I take comfort knowing that daily acts for my own children may be filling their tanks with love. Maybe it’s the small things that culminate to a life overflowing with abundance.

Soft Frosted Sugar Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

You may already have a favorite Christmas cookie. If you don’t, I invite you to enjoy these frosted sugar cookies with your own family. While not perfect or the prettiest or frilliest or most impressive, these frosted sugar cookies are delicious, and will be a recipe that your people won’t be able to keep their hands off of. Promise.

Making the Cookies

To make them, we start with the dough. Butter and sugar cream together before eggs, vanilla, and the dry ingredients add in. Once the dough comes together, wrap it in plastic and chill. When you’re ready to bake the cookies, use a floured rolling pin to smooth the dough into a 1/8-1/4″ thick slab. Next, begin to cut out shapes with medium-sized cookie cutters. When your sheet pan is full, place it in the oven until the cookies are barely puffed.

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

This recipe for frosted sugar cookies makes a boatload- nearly 4 dozen. You’ll need friends to help you frost them, so invite all of your favorites over, okay? The frosting for these cookies is similar to a buttercream- the perfect match to the cookies. I use gel food coloring to dye the icing and work at frosting them with a simple butter knife; you can use whatever tools suit you best. Just have a blast while making them, okay?

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

If you like these frosted sugar cookies, be sure to check out:

Lavender Vanilla Bean Cookies with Gold Splatter Tutorial

Painted Sugar Cookies

Brown Sugar Shortbread Cookies

Funfetti Cookies

Trail Mix Cookies 

Candied Walnut Chocolate Chip Cookies

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Soft Frosted Sugar Cookies

These soft frosted sugar cookies are light and fluffy, perfect for cutout holiday cookies. The frosting is a creamy buttercream that can be spread and sprinkled!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 36

Ingredients

For the cookies:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 2 cups (400 gm) sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 5 cups (650 gm) flour
  • 11/2 teaspoons cream of tartar
  • 11/2 teaspoons baking soda
  • Pinch of salt

 

For the frosting:

  • 6 tablespoons (85 gm) unsalted butter
  • 1 pound confectioner’s sugar
  • 1 large pasteurized egg
  • 11/2 teaspoons vanilla extract
  • Pinch of salt
  • Milk

Instructions

To prepare the cookies:

  1. 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 eggs, vanilla, and milk, and stir to combine for an additional 30 seconds. Scrape the sides of the bowl.
  2. 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.
  3. Divide the dough into two flat rounds and wrap in plastic wrap. Chill in the fridge for at least 1 hour or up to 3 days.
  4. When ready to bake, preheat the oven to 350 degrees and prepare two pans by lining them with a sheet of parchment paper or silicone baking mats. Generously flour a work surface and roll one round of dough out to 1/8-1/4” thick using a floured rolling pin. Use medium-sized cookie cutters to cut out shapes of dough and place them 2” apart on the prepared pans. 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 10 minutes, or until the edges of the cookies are well-set. Allow to cool on the pan briefly and then remove to a cooling rack to cool completely. Repeat this process with the remaining dough. Try not to get the dough too-floured or overworked as this can change the texture of the cookies. If your dough gets too warm or sticky, place back in the fridge to chill a bit.

 

To prepare the frosting:

  1. In a large bowl, combine the butter, 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 and a knife to spread the frosting on the cookie. Enjoy!

Notes

  • Parchment paper isn’t necessary but helps the cookies keep their shape.
  • Pasteurized eggs are key for enjoying this frosting safely! Admittedly, I’ve prepared the frosting without pasteurized eggs a million times without any “trouble,” but to be food safe, you’ll want to get them anyways.
  • The frosting recipe makes a modest amount. If you want to have generously frosted cookies or quite a bit of extra to play with, double to recipe to be safe.

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Cookies and Cream Cookies

Cookies and Cream Cookies recipe by The Wood and Spoon Blog by Kate Wood. This is a recipe for Oreo cookie stuffed white chocolate chip cookies. These are soft and chewy cookies, quick and easy, that can simply be made into a cream-filled treat. Find the recipe for these simple holiday Christmas cookies on thewoodandspoon.com

Happy Sunday to you, friends! I hope your day has started with a joyful heart and a healthy amount of coffee. Today I’m sharing a little early morning entertainment along with a simple recipe for these crowd pleasing cookies and cream cookies. If you’re into cookies stuffed with more cookies, this is the obnoxious treat you’ll want to check out today. But first, let’s get into the morning round-up!

Kids Try 100 Years of Thanksgiving Sides

Bon Appétit has started a video series in which they film young kids trying new foods. In this episode, the kids taste test traditional Thanksgiving side dishes from the early 1900’s to present day. The results are hilarious and I can only imagine what my kiddos would say if I offered them oyster shooters or peanut soup. HA!

Family Dinner, Redefined

In my house, mealtimes are often a joke. It’s a tabletop war zone of flying carrots and machine-gunned peas. This article from Epicurious lists 18 practical ways to make dinnertime a bit less insane. I can already say that I’ll be getting on board with numbers 7, 8, and 14. Give it a read!

Julia Roberts’ Film Career in Less Than 10 Minutes

Ok, it wouldn’t be a Sunday round-up without a little James Corden. Here, he helps Julia Roberts act out HER ENTIRE FILM CAREER (!?!?!) in a short span of 10 minutes. It’s pretty clever and reminded me that I need to dust off a few VHS tapes that I’ve got in storage. Run Away Bride, anyone?

17 Restaurants Worth Planning a Trip Around

The folks at Travel + Leisure know their stuff when it comes to exploring new hot spots. In this article, they’ve outlined a list of 17 restaurants that are worth hopping a flight for. I’ve only been to one on the list, but there’s several that I’m dying to try. Have you been to any of these? Are they worth the hype?

Make-Ahead Thanksgiving Sides

You’re busy, I know. So let’s keep simplifying our life and cut out some of that Thanksgiving day stress, shall we? Food52 has complied a list of freezer-friendly sides that you could literally make today and reheat come Thanksgiving day. This is like the fairy godmother of meal planning, so make a point of checking it out.

People Will Buy Anything 

And this week on “People Will Buy Anything,” my favorite store, Madewell, has begun stocking Carhartt. Yes, Carhartt- the durable workwear brand that people like my husband wear. You know, the pants that are as thick as a piece of canvas-wrapped cardboard and require about 3 yards of fabric to make? The ones that have approximately 27 pockets and 3 hammer loops? Yes, those pants. Madewell was really scraping the bottom of the barrel when they started stocking Carhartt.  If I spend OVER ONE HUNDRED DOLLARS on a sweatshirt anytime soon, you can bet it won’t be a quality item I could pick up at the hardware store. Now this sweatshirt on the other hand… this I’d wear.

Cookies and Cream Cookies recipe by The Wood and Spoon Blog by Kate Wood. This is a recipe for Oreo cookie stuffed white chocolate chip cookies. These are soft and chewy cookies, quick and easy, that can simply be made into a cream-filled treat. Find the recipe for these simple holiday Christmas cookies on thewoodandspoon.com

Cookies and Cream Cookies

Okay, lets talk coooookieees! What is not to be thrilled about when you’re talking Oreo and white chocolate chip filled cookies!? This is the stuff dreams are made of! These cookies and cream cookies are a cinch to make and are a treat that literally anyone can rally behind. Unless, of course, you’re the person who doesn’t like cookies, in which case, WHO EVEN ARE YOU?

Cookies and Cream Cookies recipe by The Wood and Spoon Blog by Kate Wood. This is a recipe for Oreo cookie stuffed white chocolate chip cookies. These are soft and chewy cookies, quick and easy, that can simply be made into a cream-filled treat. Find the recipe for these simple holiday Christmas cookies on thewoodandspoon.com

Making the Cookies

To make them, we start the usual way. Cream butter and sugar in a large bowl or the bowl of a stand mixer. Add eggs and vanilla, scraping the sides of the bowl to ensure everything is getting well incorporated. Next comes the dry ingredients- flour, salt, and leavening. Once your dough has been prepared, we add the mix-ins.

This recipe calls for a couple cups worth of chopped Oreos. It’s important to not reduce your Oreos to a fine crumb, otherwise your dough will be way too dry and crumbly. No bueno. Instead, keep a 1/2″chop on your Oreos and get excited to have a teensy bit of crunch in every bite of these cookies and cream cookies. The white chocolate chips and Oreos get stirred in before balls of dough are baked in the oven.

Cookies and Cream Cookies recipe by The Wood and Spoon Blog by Kate Wood. This is a recipe for Oreo cookie stuffed white chocolate chip cookies. These are soft and chewy cookies, quick and easy, that can simply be made into a cream-filled treat. Find the recipe for these simple holiday Christmas cookies on thewoodandspoon.com

These cookies and cream cookies are fab on their own. I see no further treatment necessary. BUT! If you’re feeling ultra-sassy, why not whip up a sweet frosting to make sandwich cookies. Yes, then they’d be sandwich cookies stuffed with sandwich cookies, and I totally understand if that’s the kid of thing that makes your mind explode.

Cookies and Cream Cookies recipe by The Wood and Spoon Blog by Kate Wood. This is a recipe for Oreo cookie stuffed white chocolate chip cookies. These are soft and chewy cookies, quick and easy, that can simply be made into a cream-filled treat. Find the recipe for these simple holiday Christmas cookies on thewoodandspoon.comCookies and Cream Cookies recipe by The Wood and Spoon Blog by Kate Wood. This is a recipe for Oreo cookie stuffed white chocolate chip cookies. These are soft and chewy cookies, quick and easy, that can simply be made into a cream-filled treat. Find the recipe for these simple holiday Christmas cookies on thewoodandspoon.com

Truth be told, the cream-filled cookies and cream cookies are next-level sweet. If you like your sugary desserts extra-sweet then the cream filling is right up your alley, otherwise just stick with the regular old cookies and cream cookies and save those extra calories for later. Because health.

Cookies and Cream Cookies recipe by The Wood and Spoon Blog by Kate Wood. This is a recipe for Oreo cookie stuffed white chocolate chip cookies. These are soft and chewy cookies, quick and easy, that can simply be made into a cream-filled treat. Find the recipe for these simple holiday Christmas cookies on thewoodandspoon.com

Happy Sunday to y’all! Give these cookies and cream cookies a shot and let me know what you think!

If you like these cookies and cream cookies, you should check out:

Funfetti Cookies

Triple Chocolate Cookies

Mint Chocolate Sandwich Cookies

Trail Mix Cookies 

Candied Walnut Chocolate Chip Cookies

Print

Cookies and Cream Cookies

These cookies and cream cookies are soft and chewy, Oreo cookie stuffed cookies with white chocolate chips!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 30

Ingredients

For the cookies:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) brown sugar
  • ¾ (150 gm) cup sugar
  • 11/2 teaspoons vanilla
  • 2 large eggs
  • 21/4 (270 gm) cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (180 gm) white chocolate chips
  • 2 cups (360 gm) roughly crushed Oreos or chocolate sandwich cookies

For the filling:

  • 6 tablespoons 85 gm) unsalted butter at room temperature
  • 1/2 cup (113 gm) shortening
  • 3 cups (375 gm) confectioner’s sugar
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350 degrees and prepare two baking sheets by covering them with parchment paper or silicone baking mats.
  2. In the bowl of a stand mixer or a large mixing bowl, cream together the butter, brown sugar, sugar, and vanilla on medium speed until smooth and fluffy, about 2 minutes. Scrape the sides of the bowl and add the eggs one at a time, beating on low until combined. In a separate bowl, combine the flour, salt, and baking soda and then add this mixture to the butter and sugar. Stir on low just until combined. Scrape the sides of the bowl and then fold in or stir on low the white chocolate chips and Oreo pieces (see notes).
  3. Scoop out 3 tablespoon sized balls of dough (I used a large cookie scoop) for large cookies or 1-1/2 tablespoon sized balls of dough (medium cookie scoop) for smaller cookies. Roll the balls quickly in your hands for smooth cookies. Space out dough balls three inches apart (2 inches if using smaller dough balls) on the baking sheet and bake in the oven for about 10-12 minutes (9-10 minutes for smaller dough balls), or until the edges are set and the centers are beginning to set. The cookies may look slightly underdone when you pull them out of the oven. Allow to cool briefly before enjoying!

For the filling:

  1. To prepare the optional filling, cream together the butter and shortening in the bowl of a stand mixer. Add the confectioner’s sugar and vanilla and mix on low until incorporated. Increase the speed to medium and beat until smooth and creamy. You can add a bit of milk or water to thin out if desired. Spread the filling in between two cookies and sandwich together!

Notes

  • I used a combination of roughly chopped Oreos and smaller crumbled Oreos for these cookies. With a finer crumb, the cookies appear darker, but the larger chunks of Oreo give you a crunchy bite of sandwich cookie in every cookies.
  • If you use a bit too much finely crumbed Oreos, the dough may seem a little dry. The cookies will still taste great, but the texture and spreadability of the cookies will differ. Give them a gentle pat as they come out of the oven if they didn’t spread enough for your liking.
  • You can substitute milk or semi-sweet chocolate chips here, but I prefer the white chocolate.
  • If your butter is too soft or if you dough becomes too soft/wet prior to baking, you can firm your dough in the fridge briefly. I usually do a test bake of cookies by baking 3 or 4 cookies on a baking sheet to see if they turn out how I want. If the cookies spread too much, I chill the remaining dough for a few minutes. If they don’t spread as much as I’d like, I keep the dough of the fridge and gently press my dough balls down a bit.

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Funfetti Cookies

Funfetti Cookies Recipe by The Wood and Spoon Blog By Kate Wood. These are sprinkle filled sugar cookies, soft and chewy with crunchy edges. Simple, one bowl recipe that uses rainbow jimmies and clear vanilla to get that cake batter flavor in every bite. These taste like copycat cookies from great American cookie. Try these fun and kid friendly dessert recipes now on thewoodandspoon.com .

Some things you never grow out of. Things like cotton candy at Walt Disney World and flannel on Christmas morning or even treats like these funfetti cookies remind me that there’s a childlike nostalgia in all of us that will never die. Some things are relevant forever.

HBD, JESS!

My best friend Jesse turned 30 yesterday. We met as self-conscious 6th graders back in the late 90’s (cough, what?), and since then we’ve celebrated nearly 20 years of irthdays as BFFs. That length of time does something to a relationship. After a while, you start feeling less like a friend and more like a sister, or maybe a crazy aunt who is terribly overbearing but loyal enough to throw eggs at your ex-boyfriend’s house. Our friendship has evolved over the years and it’s rarely presented itself perfect and shiny like a new penny. But after 20 years, it’s one that is worn in and fits snug in all of the right places of my story. She’s the present that has meshed with nearly ever part of my past, the instant classic that I’ve never grow out of.

Funfetti Cookies
Last month in Las Vegas. This was right before we went to the Backstreet Boys concert, because, obviously, we love ourselves.

“In the cookie of life, friends are the chocolate chips.”

When Jesse and I get together, it’s like we’re in middle school again. Instead of sentences, we speak in strings of inside jokes and outlandish “What If?” scenarios. There’s laughter and sarcastic banter, full freedom to say or do whatever feels right, even if that means absolutely nothing at all. There’s a certain vulnerability that comes with spending time with a person who has known you through nearly every season of your life. And there’s safety to share secrets and expose the hidden parts you think no one else will understand, because you’re confident that, ultimately, that person is there for keeps.

So I find myself from time to time, even as a wife, mother, and almost 30 year old woman, crawling like a child into the lap of my dear friend who I know will always make room for me, no matter what I bring to the table. That, my friends, is irreplaceable.

Funfetti Cookies
It’s totally cool if I’m not her maid of honor too. Actually, no. I take that back. Not cool.

I feel obligated to embarrass Jess (and myself) with a few photos from years past. If a girl will stick by you through a half-dozen or so break-ups, braces, AND the unibrow phase, you know she will forgive you for a few old photos. Happy Birthday, Jess. Ride or die forever.

Funfetti Cookies Recipe by The Wood and Spoon Blog By Kate Wood. These are sprinkle filled sugar cookies, soft and chewy with crunchy edges. Simple, one bowl recipe that uses rainbow jimmies and clear vanilla to get that cake batter flavor in every bite. These taste like copycat cookies from great American cookie. Try these fun and kid friendly dessert recipes now on thewoodandspoon.com .
This is real life. Yes, we wore the same skirt to the 6th grade dance. Yes, my eyebrows (and hair) really were that big.

Funfetti Cookies

Funfetti Cookies
Orange Beach, Alabama, on the day I got engaged. Jesse surprised me there and photographed the proposal.

Funfetti Cookies

Like an old friend, these funfetti cookies give me all the feelings. You never grow too old for cookies, sprinkles, or the nostalgic delight that comes with the taste of box mix cake batter. These cookies are a simple, a one bowl recipe that bake up chewy, crinkled, and colorful every time.  Perfect for the kids you love and the kid in you.

Funfetti Cookies Recipe by The Wood and Spoon Blog By Kate Wood. These are sprinkle filled sugar cookies, soft and chewy with crunchy edges. Simple, one bowl recipe that uses rainbow jimmies and clear vanilla to get that cake batter flavor in every bite. These taste like copycat cookies from great American cookie. Try these fun and kid friendly dessert recipes now on thewoodandspoon.com .

Funfetti Cookies Recipe by The Wood and Spoon Blog By Kate Wood. These are sprinkle filled sugar cookies, soft and chewy with crunchy edges. Simple, one bowl recipe that uses rainbow jimmies and clear vanilla to get that cake batter flavor in every bite. These taste like copycat cookies from great American cookie. Try these fun and kid friendly dessert recipes now on thewoodandspoon.com .Making the Cookies 

To make them, first cream a little room temperature butter with sugar, sugar, and more sugar. Eggs are added for moisture and fluff, and a splash of clear vanilla ensures that the cookies have that delightful bakery taste that we all know and love. Flour and a few other dry ingredients get just barely mixed in before we toss in loads of sprinkles- totally fun and incredibly necessary.

Funfetti Cookies

These funfetti cookies bake into perfect little rounds. The cream of tartar helps to achieve those pretty little cracks on the tops, and the high ratio of granulated sugar to brown sugar makes for a crisp-edged, chewy cookie. This recipe requires less than 10 minutes of prep work, so you can spend less time baking and more time enjoying these hot little numbers with the ones you love.

Funfetti Cookies Recipe by The Wood and Spoon Blog By Kate Wood. These are sprinkle filled sugar cookies, soft and chewy with crunchy edges. Simple, one bowl recipe that uses rainbow jimmies and clear vanilla to get that cake batter flavor in every bite. These taste like copycat cookies from great American cookie. Try these fun and kid friendly dessert recipes now on thewoodandspoon.com .

Give these funfetti cookies a try this weekend. Bake them with your kids, your bestie, or even on your own. There’s no shame in enjoying some cookie dough solo. On another note, the SAVEUR blog awards are underway and I would LOVE if you would consider nominating this sweet little site. Follow the link, type in thewoodandspoon.com and consider nominating it for the “Best New Voice” and/or “Best Baking and Sweet” category. I’d adore your support. Be sure to nominate your other favorite sites too! Have a terrific weekend and happy baking!

Funfetti Cookies Recipe by The Wood and Spoon Blog By Kate Wood. These are sprinkle filled sugar cookies, soft and chewy with crunchy edges. Simple, one bowl recipe that uses rainbow jimmies and clear vanilla to get that cake batter flavor in every bite. These taste like copycat cookies from great American cookie. Try these fun and kid friendly dessert recipes now on thewoodandspoon.com .

If you like these funfetti cookies, consider making:

Funfetti Scones

Confetti Ice Cream Cake

Trail Mix Cookies

Lavender Vanilla Bean Sugar Cookies

Painted Sugar Cookies

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Funfetti Cookies

These funfetti cookies are chewy, crinkle topped sugar cookies with loads of sprinkles and box mix cake batter flavor.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 30
  • Category: Cookies

Ingredients

  • 10 tablespoons (140 gm) unsalted butter, at room temperature
  • 1 cup (200 gm) sugar
  • ½ cup (100 gm) brown sugar
  • 21/2 teaspoons clear vanilla
  • 1 large egg
  • 2 cups (260 gm) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1 cup (160 gm) rainbow sprinkles

Instructions

  1. Preheat the oven to 350 degrees. Prepare sheet pans by lining them with silicone baking mats or parchment paper.
  2. In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the vanilla and egg, beating on low until incorporated. Add the flour, baking soda, salt, and cream of tartar, and beat on low speed just until the dry ingredients are combined. Scrape the sides of the bowl and add the sprinkles. Beat just until combined.
  3. Scoop out 1-1/2 tablespoon sized scoops (I use a medium cookie scoop) and roll each dough ball briefly in your hands to smooth out the rough edges of dough. Place on the prepared baking sheets 2 inches apart. Bake in the preheated oven for about 10 minutes, or until the tops of the cookies have just begun to crack and the edges are set. Allow to cool on the sheet pans for about 5 minutes before removing to a cooling rack to complete cooling.

Notes

  • Clear vanilla extract give these cookie that classic funfetti box cake mix flavor that we all know and love. Pure vanilla extract or vanilla bean paste can be substituted, however, the flavor will differ.
  • I used 1-1/2 tablespoon sized balls of dough for this recipe. If you use larger or smaller balls of dough your baking time will differ. Bake until the tops have small cracks running throughout.
  • If at any point in time you dough gets too soft (or if it gets too hard in the fridge), the baking time and final appearance of the cookies may differ. If your cookies don’t spread enough, it could mean that your dough is too cold. If they spread out too thin, try cooling the rest of the dough briefly in the fridge.

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Samoa Ice Cream

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

In our house, summer shows up with a bang, and for a few months, our days are changed. We plan our weekdays around sidewalk chalk and our weekends around trips to the lake. Afternoons are spent in wet bathing suits and bare feet, and the smells of charcoal fires and fresh cut grass abound. Even our freezer changes, filling up with blueberries that we’ve picked, fish that we’ve caught, and frozen treats like the Samoa ice cream that I’m sharing with you all today.

Summertime comes every year at no surprise, yet I’m always taken back by how much I’ve missed it. By how good it feels to thaw my bones. Sure, in a few weeks, I’ll beg for an autumn breeze. I’ll wish away the heat and the sweat. I’ll long for chunky sweaters and curse my jean shorts for forcing me to shave my legs one more time. But for now, I’ll enjoy the glow. I’ll take in all the barbecues and salty-skinned babies and Jimmy Buffet sounds that these days have to offer, because I know we need this season. Our family needs the lazy, chill pace that summer calls for.

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

The Summer Reprieve

I’m sure your days may look different. Maybe you’re traveling abroad or camping. Or maybe you’re stuck inside the four walls of an office. Maybe you’re home-bound with a new baby or spending your hours studying for summer school courses and exams. Wherever you find yourself this summer, I hope that you’ll spend a few moments taking it in. Do something worth writing home about, even if that something is nothing at all. And if you find yourself unsure of what to make of your time, consider making ice cream. Specifically, this no-churn Samoa ice cream.

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

Samoa Ice Cream

The idea of this ice cream came from a lone box of Girl Scout Cookies that Brett had stashed in the freezer. For weeks, he would pass over slices of cake and cups of homemade butterscotch pudding for one or two frozen cookies. Infuriating. I was not going to let my desserts, the product of my blood, sweat, and tears be passed over for some pre-packaged, commercially-prepared snacks.

Ok, ok, that’s being dramatic, I know. Girl Scout cookies are the best. I’m sorry for even bringing it up. But still. I was determined to win him over with Girl Scout Cookie inspired ice cream. And so Samoa ice cream was born.

This ice cream is one of those super Kate-ish type recipes where you can make this as from-scratch or as semi-homemade as you want. I love doing it the long, homemade way, but I totally get that not every one of you feels that way. So, to make things simple, I’m going to break this recipe down for you so that you can do you. You can make this however ya please, cool?

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

Making the Ice Cream

To prepare this Samoa ice cream, we start by making a no-churn coconut base. Like all no-churn ice cream, this starts with a little whipped cream, but here, we amp up the coconutty flavor by trading out the sweetened condensed milk for a can of cream of coconut. Sidenote: this is not the same thing as coconut cream. This is not the same thing as coconut milk. This is cream of coconut, okay? Don’t make the mistake of buying the wrong thing. I use this brand, but you can use whichever kind works best for you.

Adding the Mix-Ins

Next, we add in a few mix-ins. True to the Girl Scout cookie, I added toasted coconut flakes and crumbled store-bought shortbread cookies. Once all of that is folded in with the coconut ice cream base, we layer in a few more toppings- salted caramel and chocolate fudge sauce. Here, you can sub in some high quality store-bought varieties if you please, but in case you’re wondering, I make this caramel and this fudge sauce. This ice cream won’t use the entire yield of those two recipes, so now you have a little bit of caramel and fudge to store in your fridge for a rainy day. Lucky you! Might I suggest using your caramel to make this chocolate caramel crumble cake or this salty caramel peanut butter pie?

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

Once completed, this Samoa ice cream is a no-churn coconut ice cream filled with shards of toasted coconut, swirls of salty caramel and rich chocolate fudge sauce, and crunchy bits of shortbread cookies. This is a brilliant way to celebrate those campfire treats and to savor that baked flavor even through the warmest of months. And since you’re dying to know, I’ll tell you that Brett tried the ice cream, loved it, and then promptly continued eating the original cookies from the freezer. Men. Am I right?

When planning out your summer months, I hope you’ll carve out space to make and enjoy this Samoa ice cream. Nothing says summer like an ice cream cone, and once you try one filled with this frozen dream, I think you’ll agree. Happy summer to you all and much love from our family to yours. Cheers!

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

If you like this Samoa ice cream, considering trying:

Mint Brownie Ice Cream Cake

No-Churn Cherry Chip Ice Cream

No-Churn Mocha Brownie Fudge Ice Cream

Apple Crisp Ice Cream

No-Churn Salted Honey Almond Ice Cream

Vegan Coconut Lime Ice Cream Pie

Oatmeal Cookie Chunk Ice Cream

 

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Samoa Ice Cream

This Samoa ice cream is a no-churn coconut ice cream filled with toasted coconut, swirls of caramel and fudge sauce, and bits of shortbread cookies.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30 minutes

Ingredients

  • 2 cups (240 mL) heavy whipping cream
  • 115 ounce can cream of coconut (not coconut milk)
  • 1 cup (85 gm) unsweetened shredded coconut, toasted (see notes)
  • 1 cup (120 gm) crumbled shortbread cookies (see notes)
  • 1/3 (80 mL) cup prepared salted caramel, slightly warmed for drizzling (see notes)
  • ¼ cup (60 mL) prepared chocolate fudge sauce, slightly warm for drizzling (see notes)

Instructions

To prepare the ice cream

  1. In the bowl of a stand mixer or in a large mixing bowl, beat the whipping cream on low speed until it becomes frothy. Increase the speed to high and beat until stiff peaks form. Once whipped, fold in the cream of coconut until well combined. (Sidenote: If the cream of coconut has large solid clumps in it when you open the can, you can immerse most of the can in a bowl of hot water and then stir it vigorously until the clumps melt.) Fold in the crumbled shortbread cookies and coconut.
  2. Spread about ¼ of the ice cream mixture into a large, quart sized freezer safe container (I use a metal loaf pan). Drizzle in ¼ of the caramel and fudge sauce and then swirl it in slightly by dragging a butter knife or spoon through the ice cream mixture a time or two. Repeat this process 3 times until all of the ice cream, caramel, and fudge sauce has been used. Cover with plastic wrap or foil and allow to set up in the freezer until frozen, about 6 hours or overnight. Ice cream will keep in the freezer if covered for about 2 weeks.

Notes

  • To toast shredded coconut, spread coconut out on a baking sheet and cook in a 350 degree oven, tossing occasionally, until golden brown. This will take anywhere from 5-10 minutes depending on the oven. Do not let burn. Once toasted, remove from pan to cool.
  • I used Girl Scout shortbread cookies, but you can use any brand (or even homemade!) vanilla shortbread. In a pinch, vanilla wafers would work as well.
  • I keep a jar of caramel sauce in my fridge to add to recipes like this. I prefer Bobby Flay’s recipe for salted caramel (see blog post for link), but any variety of caramel sauce that you enjoy eating would be fine here.

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Triple Chocolate Cookies

Triple Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. A rich, soft, and chewy dark chocolate chip cookies with crispy crunchy edges and gooey white and milk / semisweet chocolate chips. This recipe used dutch processed cocoa powder and tastes even better with salty flakes of sea salt on top. This is a simple, one bowl cookie that the whole family will love and will feed a crowd.

I want to tell you all about these super simple, super sweet, super everything triple chocolate cookies, but first, I need to tell you about the super hilarious absurdity that is my life. About one of those moments where you’re uncertain, embarrassed, and possibly even peeing your pants with terror. I need to tell you about skiing.

Big Sky

This past week, we made the trek to Big Sky, Montana for a weekend of skiing with our friends. All and all, it was a great trip, complete with lots of laughter, a few new jokes, and (bonus!) no major injuries. While I had a terrific time, there’s no denying that I experienced a bit of anxiety. You see, this was only my second ski trip ever, my first being about two years ago when we visited Park City, Utah. Ohh, that first trip was a doozie.

I got to Park City determined to dominate the sport, and the first morning of ski school went by with flying colors. Strap on boots- check. Snap on skis- check. Walk with skis on, learn the pizza wedge, figure out how to get on the magic carpet- check, check, check. I was a natural. In my mind, I had graduated from the bunny slopes and was totally prepared for anything. We went down a few dinky runs (one was called “The Turtle” if that gives you any indication of the speed I was moving), and after a few successful runs, I was cocky enough to George Jefferson myself to the big leagues.

Triple Chocolate Cookies
Forgive the iPhone photos… no one needed for me to attempt to bring my SLR up the mountain.
Triple Chocolate Cookies
Mom, just in case you’re wondering, I’m not pregnant… just in my marshmallow coat.

A Dose of Humility

Let’s sidebar for a few words of wisdom: a little humility goes a long way. I highly recommend participating in a few activities each year that you utterly suck at, because it’s not cool to be good at everything. Nobody likes the guy or gal who makes everything look effortless. Sometimes you need a little snow shoved in your face to remember that you aren’t the king of the world. Sometimes you need to look like an obese marshmallow sliding recklessly down a snowy abyss to keep your head out of the clouds.

To be clear, I was not ready for the big leagues. I wasn’t even ready to leave The Turtle. I got up to the top of that mountain (read: barely halfway up the side of a slightly more challenging, baby-sized green run), and the wheels fell off. Fear completely took over and I forgot everything I had learned in my morning of ski school. I felt like I was flying down the mountain, and not in a cool, sporty, Lindsey Vonn kind of way. It was more of like a car-on-fire-driving-through-an-oil-spill, bear-running-with-his-head-stuck-in-a-beehive, Mario-skidding-out-of-control-on-Donkey-Kong’s-banana-peel kind of way. I was like a bat out of hell with zero control and it. was. terrifying.

Falls Down Mental and Physical Mountains

After falling, I don’t know, maybe 30 times, it was game over. My chest got tight and I could feel my eyes burning with tears, and I knew there was no way I could make it down in one piece. Absurdly, I had probably only gone 20 yards total so far- there was a long way to go.

Triple Chocolate Cookies

Triple Chocolate Cookies
I discovered that après ski is my favorite- cocktails and jacuzzi. The French make everything sound sexy, don’t they?

Although I made a pact after that trip to never ski again, I got suckered into the trip that happened this past weekend. I’m proud to say that I made some improvements, and am actually looking forward to another ski trip in the future. Although I’m still pretty amateur hour and there’s still a bit of anxiety, I skied, I didn’t cry, and darnit, that’s just about all I need to convince myself that there’s hope. The moral of the story is this: be brave enough to try new things. Don’t let anyone (including yourself) tell you you can’t do something. If you fall off the horse (or the mountain), get back on again. And finally, if you’re skiing for the first time and have previously birthed 2 children, adult diapers are your friend. (TMI? Check yes or no.)

Triple Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. A rich, soft, and chewy dark chocolate chip cookies with crispy crunchy edges and gooey white and milk / semisweet chocolate chips. This recipe used dutch processed cocoa powder and tastes even better with salty flakes of sea salt on top. This is a simple, one bowl cookie that the whole family will love and will feed a crowd.

Triple Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. A rich, soft, and chewy dark chocolate chip cookies with crispy crunchy edges and gooey white and milk / semisweet chocolate chips. This recipe used dutch processed cocoa powder and tastes even better with salty flakes of sea salt on top. This is a simple, one bowl cookie that the whole family will love and will feed a crowd.

Triple Chocolate Cookies

These triple chocolate cookies have absolutely nothing to do with skiing. Nothing. But they’re kinda perfect cookies, and lest you think I’m some kind of magical genie who does everything in life as well as I baked these treats, you now have embarrassing evidence of that time I wet my pants and cried my way down a tiny snow-covered hill. Remember, humility is good, right?

The Ingredients

A dark chocolate cookie dough, chewy and soft-baked, with semisweet and white chocolate chips, these triple chocolate cookies are every chocolate lover’s dream. The dough is relatively simple and almost pitch-black thanks to the addition of dark cocoa powder. Once a few of the regulars are added (eggs, vanilla, flour, etc.), we toss in the chocolate chips. You can use any of your favorites, but since the dough is dark and slightly salty, I like the sweetness of semi and white chocolate. If you like extra salty cookies, you can add a sprinkling of sea salt at the end like I did. It makes these cookies look extra fancy and balances out the sweet chocolate chips.

Triple Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. A rich, soft, and chewy dark chocolate chip cookies with crispy crunchy edges and gooey white and milk / semisweet chocolate chips. This recipe used dutch processed cocoa powder and tastes even better with salty flakes of sea salt on top. This is a simple, one bowl cookie that the whole family will love and will feed a crowd.

Triple Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. A rich, soft, and chewy dark chocolate chip cookies with crispy crunchy edges and gooey white and milk / semisweet chocolate chips. This recipe used dutch processed cocoa powder and tastes even better with salty flakes of sea salt on top. This is a simple, one bowl cookie that the whole family will love and will feed a crowd.

A friend who tried these triple chocolate cookies  told me that they tasted like the Domino cookies at Subway, and somehow, that is in no way disappointing. I love the familiarity of this cookie, and respect it for its crowd-pleasing abilities. Triple chocolate cookies sound decadent and special, yet somehow are approved by the masses- anyone can enjoy this treat. Unless they don’t like chocolate, in which case, their vote doesn’t count.

I’d love to hear about your skiing tips or recommendations- does anyone have a favorite place to vacay? Brett and I are planning to take another trip next winter so that I can improve my skills before our kiddos are old enough to hit the slopes. If we happen to see each other on the mountain, my advice to you is this: stay out of my way. Newbie over here, remember? Give these triple chocolate cookies a try and let me know what you think! Cheers and happy Wednesday!

Triple Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. A rich, soft, and chewy dark chocolate chip cookies with crispy crunchy edges and gooey white and milk / semisweet chocolate chips. This recipe used dutch processed cocoa powder and tastes even better with salty flakes of sea salt on top. This is a simple, one bowl cookie that the whole family will love and will feed a crowd.

You Might Also Like:

Candied Walnut Chocolate Chip Cookies

Coconut Almond Chocolate Cookies 

Espresso Caramel Thumbprint Cookies

Chocolate Caramel Crumble Cake

Chocolate Cake

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Triple Chocolate Cookies

A dark chocolate cookie dough filled with semisweet and white chocolate chips, these triple chocolate cookies and rich, dark, sweet and salty.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 17

Ingredients

  • 3/4 cup (11/2 sticks/ 170 gm) unsalted butter, room temperature
  • 3/4 cup (150 gm) packed brown sugar
  • 1/2 cup (100 gm) sugar
  • 1 egg (50 gm out of shell)
  • 2 teaspoons vanilla extract
  • 1 cup (130 gm) flour
  • 3/4 cup (70 gm) dutch process/ dark cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon (8 gm) cornstarch
  • 1 cup (180 gm) white chocolate chips
  • 1 cup (180 gm) semisweet chocolate chips
  • Fleur de Sel or Sea Salt, if desired

Instructions

  1. Preheat the oven to 350 degrees and prepare two sheet pans with parchment paper or silicone baking sheets.
  2. In the bowl of a stand mixer or in a large mixing bowl, cream the butter and sugars on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl. Add the egg and vanilla extract and beat until combined. Scrape the sides of the bowl and add the flour, cocoa, baking soda, baking powder, salt, and cornstarch, beating just until almost combined. Add the chocolate chips and continue beating until ingredients are well incorporated.
  3. Scoop 3 tablespoon sized scoops (I use a large cookie scoop) of cookie dough out 2 inches apart on the prepared baking sheets. Sprinkle with sea salt, if you desire a saltier cookie. If the dough has gotten too soft, chill briefly in the fridge for about 5 minutes. Bake for 12-15 minutes until edges of the cookie are set. The center of the cookie may still seem slightly underdone. Allow to cool completely on the baking sheet or on a cooling rack.

Notes

  • If you use a smaller mound of dough, your baking time will alter. Bake until the edges are set and the center looks nearly done.
  • If your first pan of cookies doesn’t spread enough, your dough may be too cold! If it spreads too much, you can firm up the dough in the fridge for the next batch.

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Trail Mix Cookies

Trail Mix Cookies recipe by The Wood and Spoon Blog by Kate Wood. Fun cookies to make with kids! These trail mix cookies have raisins, chocolate candies (m&M's), peanuts and oats! The cookies have crisp edges and chewy centers and are simple and easy to make. Requires short time and one bowl to make. Trail mix cookies are good summer camp recipe, school recipe, craft idea to bake with kids. Find the recipe on thewoodandspoon.com

There’s a few things I need to get off my chest today. So if you were in need of another inappropriate post about my breasts- here it is. (!!!)

Let me start with a shout out to all the baby mamas out there that manage to nurse their children for extended periods of time. Ladies, how do you do it? Is there some sort of magic cream or ancient metal nipple shields that I need to know about? When the kid starts teething, do you play through the pain? Because over here, it is just NOT HAPPENING.

Nursing

George is 8 months old today (Why?! How?! When?! Didn’t this just happen yesterday?), and although he is still nursing, I can promise you that his days of voyaging on the Maidens of the Milk (my boobs, obviously) are numbered. Teeth, dwindling supply, and a vivacious 2 year old sister that is highly distracting every time George saddles up to the bar (again, my boobs) has got me counting down the days till we’re done.

I know that a lot of moms really love nursing, and I know that it’s a special bonding experience for mama and her baby. Yes, breast milk has all of the vitamins, and it’s so much less expensive, and the convenience of having a vending machine strapped inside your bra is just a ridiculous benefit to pass up. But George and I have bonded. He’s growing and healthy, I’ve got some milk stored in the freezer, and to be honest, I’d probably empty out all of the money in my purse right now if it meant never having to hear the mechanical “whee-woo, whee-woo, whee-woo” of my Medela breast pump ever again. There’s so many wonderful benefits to breastfeeding, but what I’m trying to say is, I think we’re almost done.

Trail Mix CookiesTrail Mix CookiesTrail Mix Cookies

The most selfish gain I’ve had from getting to nurse my babies is the snacks- those extra calories I get to indulge in each day. At our house, there’s never any shortage of snacks, and recently, we added trail mix cookies to the list of favorites. These trail mix cookies are pretty much always my next snack waiting to happen. Peanuts, chocolate candies, raisins, and oats, all stuffed into a delicious cookie dough that bakes up golden and delicious. A combination of my loaded oatmeal cookie dough and candied walnut chocolate chip cookies, these trail mix cookies are packed with all the trail mix fixin’s and are adaptable to include any other toppings you may have a hankering for. Cashews? Yup. Toffee? Sure. Reese’s Pieces? Do ya thang.

Trail Mix CookiesMaking the Cookies

We tried some trail mix cookies while visiting Blackberry Farm a few weeks ago, and I spent my first few days home making test batches of the cookies to get them just right. The dough starts by creaming butter and sugar until it’s light and fluffy. After adding eggs, vanilla, and a sprinkling of dry ingredients, you dump in all the trail mix goodies you can find. Give the dough a quick chill (or a long one, if you want puffier, chewy cookies), and just try not to eat it all straight from the bowl. It’s that good. These trail mix cookies have crisp edges and chewy centers. If you’re anything like me, you may opt to bake them until they’re golden brown, with little crunchy bits throughout.

Unless you’re an 8 month old on an all-milk diet, you need trail mix cookies in your repertoire. Sweet, salty, or whatever your craving is, these trail mix cookies will satisfy the urge to snack. Give them a try and let me know what you think! There’s loads of other cookie recipes on the cookie recipe page of my site, so give that a check too. Oh, and enjoy this happy little video that I made for you all! Happy Wednesday and cheers to you!

Trail Mix Cookies

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Trail Mix Cookies

With chopped peanuts, raisins, chocolate candy, and oats, these trail mix cookies are sweet, salty, and simple cookies that are sure to please a crowd.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 30

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 21/4 cups flour
  • 1 cup quick cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon corn starch
  • 1 cup candy coated chocolate (like M&Ms)
  • 3/4 cups unsalted peanuts, chopped
  • 3/4 cups raisins

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a large bowl or in the bowl of a stand mixer, cream together the butter and sugars. Start on low until incorporated and then increase to medium, beating until smooth, creamy, and fluffy, about 2 minutes. Add the eggs and vanilla and beat on low just until incorporated, scraping the sides of the bowl as needed. In a small bowl, combine the flour, oats, baking powder, baking soda, salt, and corn starch. Add the bowl of dry ingredients to the butter mixture and beat on low just until the mixture is combined. Scrape the sides of the bowl as needed and add the chocolate, peanuts, and raisins, stirring on low just until combined.
  3. Scoop 3 tablespoon sized balls of dough (I use a large cookie scoop) about 3 inches apart on to a cookie sheet prepared with a silicone baking sheet or parchment paper. These cookies are large and in charge and they need room on the baking sheet. If the dough is not cool to the touch and slightly firm, place the baking sheet with dough balls in the fridge for about 5-10 minutes to allow the dough to set up- this keeps the cookies from spreading too much. Once ready, place the pan in the oven and bake until the edges and top of the cookie are beginning to turn golden and have set up, about 9 minutes. The centers will still appear underdone. Cool on a cooling rack, or just dive right in and enjoy.

Notes

  • For crunchy, textured cookies, refrigerate for less time and bake a minute or two longer, or until the cookies is golden all over the top. For a chewy, softer cookie, refrigerate the dough for an hour and then bake for recommended length of time.

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Candied Walnut Chocolate Chip Cookies

Candied Walnut Chocolate Chip Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are chewy chocolate chip cookies warmly scented with coriander and other spices and candied walnuts. You can substitute pecans or other nuts here. These make terrific holiday or Christmas chocolate chip cookies and can be made ahead and frozen. Save the extra candied walnut pieces for future baked goods. Find the recipe on thewoodandspoon.com. cookies, cookie recipes, walnuts, candied walnuts, cookies with nuts.

Is it entirely cliche to talk about how fast time flies in the month of December? All year long we wait and wait (and wait) for the Christmas season to roll around and then poof- you carve a turkey and suddenly it’s December. I’m not sure how that much joy and celebrating can squeeze into a one month time frame, but you can bet that I’m going to do my very best to try.

Christmas with Kids

Now that I’m a mom, my M.O. during the month of December is to drum up as much holiday cheer and merriment for my children as possible. For George, my 7 month old, that’s a bit of a stretch, but for my 2 year old Aimee, the wonder of Christmas is alive and well. She counts the ornaments on our tree and drinks her milk out of a Santa mug. She’s captivated by all of the twinkling lights everywhere and  she rocks her red and green pjs like it’s her 9-5. This is the first year it’s magical for her, so I’m determined to make it count. Now is the time to start traditions that she will grow up on, and who knows, maybe even pass on to her kiddos someday. AM I HORMONAL OR IS THAT JUST, LIKE, THE MOST PRECIOUS MOM JOB EVER?

Candied Walnut Chocolate Chip Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are chewy chocolate chip cookies warmly scented with coriander and other spices and candied walnuts. You can substitute pecans or other nuts here. These make terrific holiday or Christmas chocolate chip cookies and can be made ahead and frozen. Save the extra candied walnut pieces for future baked goods. Find the recipe on thewoodandspoon.com. cookies, cookie recipes, walnuts, candied walnuts, cookies with nuts.

Cookie Traditions

Near the top of my list of traditions to pass on to the babies is cookies. Cookie decorating, cookies for Santa, cookies with milk before bedtime, and all the other cookie-related Christmassy things you can think of. In case you haven’t heard, cookies reign supreme over 95% of all other foods throughout the Christmas season, and this time of year just wouldn’t be what it is without a cookie or two.

For that reason and about a million more, I am thrilled to be a part of the #calmandbrightcookienight virtual cookie party being hosted by Natalie and Holly of The Modern Proper. If you haven’t heard of these fabulous ladies, their blog, or their vision for reinventing food and the way we share it with others, then cancel your plans for the evening and plan on spending an hour or two skimming their blog. It’s filled with beautiful words, stunning images, and food that makes your belly growl. Today, the ladies behind The Modern Proper are hosting a virtual cookie exchange with over 30 other food bloggers who will also be sharing cookie recipes!

Candied Walnut Chocolate Chip Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are chewy chocolate chip cookies warmly scented with coriander and other spices and candied walnuts. You can substitute pecans or other nuts here. These make terrific holiday or Christmas chocolate chip cookies and can be made ahead and frozen. Save the extra candied walnut pieces for future baked goods. Find the recipe on thewoodandspoon.com. cookies, cookie recipes, walnuts, candied walnuts, cookies with nuts.

Candied Walnut Chocolate Chip Cookies

I’m bringing these candied walnut chocolate chip cookies into the mix. They’re lightly spiced with coriander, cinnamon, and all-spice which adds a winter warmth to an already delicious and decadent chocolate chip cookie. This recipe, adapted from Tara O’Brady‘s earth shattering chocolate chip cookie is chewy, buttery, and rich from scattered flecks of dark chocolate, with an added crunchy sweetness that can be attributed to the candied walnuts. To quote the Dos Equis man, “I don’t always eat chocolate chip cookies, but when I do, I add candied walnuts and proceed to eat 12 of them.” True story.

Candied Walnut Chocolate Chip Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are chewy chocolate chip cookies warmly scented with coriander and other spices and candied walnuts. You can substitute pecans or other nuts here. These make terrific holiday or Christmas chocolate chip cookies and can be made ahead and frozen. Save the extra candied walnut pieces for future baked goods. Find the recipe on thewoodandspoon.com. cookies, cookie recipes, walnuts, candied walnuts, cookies with nuts.Making the Cookies

To prepare these candied walnut chocolate chip cookies, we start by making the walnuts, which cook up quickly on the stovetop in a mixture of butter, sugar, and spices. The butter and sugar melt around the chopped nuts, creating a thin sheet of sugary spiced glass around each nut. This keeps the nuts from getting gummy or overly chewy in the cookie, and also adds a sweet little crunch to every bite of cookie. While the nuts cool, the cookie dough is prepared. With a little butter, sugar, flour, and salt, these cookies come together in a bowl with a wooden spoon before the added candied walnuts and chopped dark chocolate take them to the next level. Candied walnut chocolate chip cookies are sweet, spicy, salty, and most certainly Santa worthy.
Candied Walnut Chocolate Chip Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are chewy chocolate chip cookies warmly scented with coriander and other spices and candied walnuts. You can substitute pecans or other nuts here. These make terrific holiday or Christmas chocolate chip cookies and can be made ahead and frozen. Save the extra candied walnut pieces for future baked goods. Find the recipe on thewoodandspoon.com. cookies, cookie recipes, walnuts, candied walnuts, cookies with nuts.
While these candied walnut chocolate chip cookies taste excellent fresh from the oven, I find they taste best once cooled, or even the following day, as the cookie firms up and the flavors in it seem to keep developing over time. They freeze well in airtight containers, both pre and post baking, which makes these an excellent make-ahead treat. Plus, if you’re not a fan of walnuts, you can easily substitute pecans, pistachios, or another favorite nut, if preferred.
Many thanks to The Modern Proper for hosting this most special cookie party. Please give these candied walnut chocolate chip cookies and try, and then check out the other bloggers who are participating in the #calmandbrightcookienight in the list below! Happy Monday and cheers to you!

Virtual Cookie Party!

Floating Kitchen – Chocolate Peppermint Thumbprint Cookies http://www.floatingkitchen.net/peppermint-chocolate-thumbprint-cookies/

Brewing Happienss – Mint Chocolate Gingerbread Cookies http://www.brewinghappiness.com/mint-chocolate-gingerbread-cookies-calmandbrightcookienight/

The Vintage Mixer – Ginger Creams with Browned butter Icing http://www.thevintagemixer.com/2016/12/christmas-cookies-ginger-creams/

Wu Haus – Raw Vegan Gingerbread Cookie Sandwiches http://www.wuhaus.com/blog/2016/12/12/raw-vegan-gingerbread-cookie-sandwiches

The Almond Eater – Homemade Almond Biscotti http://thealmondeater.com/2016/12/homemade-almond-biscotti/

Chocolate + Marrow – Brown Butter Gingerbread Madeleines  http://chocolateandmarrow.com/2016/12/12/brown-butter-gingerbread-madeleines-recipe 

Hungry Girl Por Vida – Lemon Pistachio Linzer Cookies https://www.hungrygirlporvida.com/blog/2016/12/12/lemon-pistachio-linzer-cookies/

Honestly YUM – Ricciarelli (Italian Almond Cookies) http://honestlyyum.com/18212/ricciarelli-italian-almond-cookies/

Husbands That Cook – Chocolate Sugar Cookies http://www.husbandsthatcook.com/2016/12/chocolate-sugar-cookies/

The Judy Lab – Sea Salt Chocolate Chocolate Chip Cookies http://www.thejudylab.com/recipes-blog/sea-salt-chocolate-chocolate-chip-cookies

Gather and Dine – Chocolate Almond Spelt Cookies http://www.gatheranddine.com/chocolate-almond-spelt-cookies/

Betty S Liu– Cardamom Persimmon Cookies with Olive Oil Dark Chocolate Ganache http://bettysliu.com/2016/12/12/cardamom-persimmon-cookies-olive-oil-dark-chocolate-ganache/

Harvest and Honey – Milk & Cookies https://harvestandhoney.com/2016/12/12/milk-cookies/

Bakerita – Chocolate Rugelach (gluten free + refined sugar free) http://www.bakerita.com/chocolate-rugelach-gluten-free/

The Fauxmartha – Snowball cookies http://www.thefauxmartha.com/2016/12/12/snowball-cookies/

The Kitchen Paper – Soft Toffee Cookies http://thekitchenpaper.com/soft-toffee-cookies/

Life Is But A Dish – Chocolate Peppermint Cream Cookies http://www.lifeisbutadish.com/chocolate-peppermint-cream-cookies/

Oh Honey Bakes Pomegranate Pistachio and Almond Biscotti http://ohhoneybakes.com/pomegranate-pistachio-and-lemon-biscotti/

The Brick Kitchen – Coconut Raspberry Wagon Wheels http://www.thebrickkitchen.com/2016/12/coconut-raspberry-wagon-wheels/

Alexandra Cooks – Classic Cream Cheese Cutout Cookies http://www.alexandracooks.com/2016/12/11/classic-cream-cheese-cutout-cookies/

Hello My Dumpling – Ginger Viennese Whirl Cookies with Matcha Passion Fruit Filling http://www.hellomydumpling.com/ginger-viennese-whirl-cookies-matcha-passion-fruit-filling

Snixy Kitchen – Peppermint Chocolate Marshmallow Cookies http://www.snixykitchen.com/2016/12/12/peppermint-chocolate-marshmallow-cookies/

Tending the Table – Almond Macaroons with Satsuma Marmalade https://tendingthetable.com/2016/12/12/almond-macaroons-with-satsuma-marmalade/

Milly’s Kitchen – Grapefruit Fennel Shortbread Cookies http://www.millys-kitchen.com/millys-kitchen/2016/12/12/grapefruit-fennel-shortbread-cookies

PDX Food Love – Chocolate Bourbon Swirl Meringues http://pdxfoodlove.com/chocolate-bourbon-swirl-meringues-for-calmandbrightcookienight/

Lasting Ingredient – Lemon Lime Shortbread http://www.lastingredient.com/2016/12/12/lemon-lime-shortbread/

Heart Beet Kitchen Chocolate Peppermint Crinkle Cookies http://heartbeetkitchen.com/2016/recipes/type/dessert/chocolate-peppermint-crinkle-cookies/

Carly Diaz Dark Chocolate Pistachio Shortbread Cookie https://www.carlydiaz.com/blog/2016/12/12/dark-chocolate-pistachio-shortbread-cookies

Cloudy Kitchen – Early Grey Shortbread http://www.cloudykitchen.com/blog/2016/12/11/earl-grey-shortbread

Lena’s Kitchen Blog Shortbread Cookies Three Ways http://www.lenaskitchenblog.com/shortbread-cookies-three-ways/

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Candied Walnut Chocolate Chip Cookies

These candied walnut chocolate chip cookies are chewy, buttery, and rich, lightly spiced with crunchy candied nuts and flecked with chopped bits of dark chocolate.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 30
  • Category: Cookies

Ingredients

For the candied walnuts

  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla
  • 1/4 cup brown sugar sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon coriander
  • 1/8 teaspoon all-spice
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts

For the cookies

  • 1 cup (2 sticks) unsalted butter, chopped into tablespoon sized pieces
  • 11/2 cups brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 11/4 teaspoon baking powder
  • 11/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 8 ounces bittersweet or semi-sweet chocolate, finely chopped
  • Fleur de sel or flaked salt, as desired

Instructions

To prepare the candied walnuts

  1. Combine the butter, vanilla, sugar, and spices in a medium, non-stick over medium heat until the butter has melted. Add the nuts and stir regularly using a rubber spatula until the nuts have toasted and the sugar has begun to melt, about 5 minutes. Remove from heat and spread out the nuts to cool on a sheet of parchment paper.

To prepare the cookies

  1. Preheat the oven to 350 degrees.
  2. Melt the butter in a skillet or saucepan over medium heat (I use the same skillet used to prepare the nuts). Once barely melted, remove from heat and pour into a large mixing bowl. Add the sugars to the melted butter and stir until combined. Add the eggs one at a time, followed by the vanilla, stirring each until combined. In a separate, medium sized bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and coriander. Add the dry ingredients to the butter mixture, stirring until almost combined, and then fold in the chocolate.
  3. If your dough is shiny and still somewhat warm, allow to sit in the fridge for about 20 minutes to firm up slightly. This will prevent the cookies from spreading too much.
  4. Scoop 1-1/2 tablespoons (I use a medium cookie scoop) rounds of dough approximately 2 inches apart onto a prepared cookie sheet. Bake in the preheated oven about 10-12 minutes, or until the tops of the cookies have just barely begun to crack. Allow to cool slightly on a cooling rack prior to enjoying. Cookies will keep in an air tight container up to 3-4 days but are best eaten on day of baking.

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Recipe Adapted From: Tara O’Brady

Espresso Caramel Thumbprint Cookies

Espresso Caramel Thumbprint Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are simple coffee and chocolate / cocoa flavored cookies rolled in sugar with a pressed thumbprint in them. They are filled with a simple stovetop make ahead instant espresso caramel that firms up and holds its shape. Drizzled with more milk or semisweet chocolate. These are great cookies for cookie party , cookie exchange, and holiday/ Christmas gatherings. Find the recipe at thewoodandspoon.com

So were you prepared for Thanksgiving? Did you pull your stretchy pants and adult bibs out of storage? Did you participate in all of the carb loading and day drinking?

We spent Thanksgiving in Florida this year which means I sucked in my post-dinner turkey gut while laying poolside at my parents’ house in 80 degree weather. Nothing begs for a bikini like 3 days of power eating and a body that hasn’t seen the sun since early august. Gag.

Traveling home is always a breath of fresh air and vacation from my long list of daily responsibilities. My mom graciously steps in as part-time caregiver of my babies, laundry folder, coffee maker, and dish washer, and still manages time to hang out as my BFF. Even just typing it out brings me a sigh of relief. She’s an amazing Superwoman/Mary Poppins gem of a woman and I can’t believe I get to call her mom. Espresso Caramel Thumbprint CookiesWhile my mom is busy doing all of my jobs, I get to play in the kitchen. This setup works well for both parties, as I get a break from mama duties and my family gets to taste test all of the treats I’m working on for the blog. This year, I was scheduled to participate in the #holidaycookieparty2016, a virtual and real life cookie exchange that Rebecca set up for a few fellow bloggers, so my family got to try out these espresso caramel thumbprint cookies. 

 My husband is a huge fan of thumbprint cookies. His mom made the traditional jelly filled thumbprint cookies when he was growing up, so when I told him about the cookie exchange, he immediately called for some thumbprints. These espresso caramel thumbprint cookies are sugar dusted chocolate cookies with an espresso caramel filling and a dark chocolate drizzle. The cookie dough is scented with espresso which really helps that coffee flavor to go the extra mile. The caramel is thick, gooey, and decadent- so much so that you won’t mind having an extra cup or two to drizzle on your apple pie and ice cream leftovers from Thanksgiving.Espresso Caramel Thumbprint CookiesEspresso Caramel Thumbprint Cookies

Cookies this beautiful may seem a bit intimidating, but once you have the elements prepared, they’re actually pretty simple to make! This is a great recipe to join your kiddos or other little helpers in to the kitchen to lend a hand. Plus, at a time of year when cookies are king and everyone needs a fun recipe to bring to holiday cocktail parties, you’ll want to have these espresso caramel cookies ready to share.

I hope your Thanksgiving was delicious and joyful, and I also hope you’ll give these espresso caramel cookies a try! Be sure to check out the recipes from the other bloggers participating in the holiday cookie exchange below! Many thanks to Rebecca for hosting this little cookie rodeo, and cheers to you!

Espresso Caramel Thumbprint Cookies

 

Holiday Cookie Exchange 2016

Wife Mama Foodie | Gluten Free Icebox Cookie

Now Forager | Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies

DisplacedHousewife | Chocolate Peppermint Crinkles

Tutti Dolci | Brown Butter Chai Snickerdoodles

The Daley Plate | Romany Creams

Fig & Bleu | Cornmeal & Cherry Shortbreads

Cloudy Kitchen | Anzac Biscuits

The Beach House Kitchen | Double Chocolate Peppermint Sugar Cookies

Vanilla and Bean | Cocoa Nibby Pecan Shortbread Cookies

Chez LaRae | White Rollout Cookies

Husbands That Cook | Apple Cider Snickerdoodles

Rainy Day Bites | Melody Cookies

Bakeritablog | Brown Butter Shortbreads With Dark Chocolate

The Jam Lab | Thandai Shortbread Cookies

Katie Clova | Espresso Caramel Thumbprint Cookies

Food Fashion Party | Stuffed Shortbread Cookies

My Kitchen Love | Chocolate Toffee Shortbread

No Crumbs Left | Peanut Butter Blossoms

 

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Espresso Caramel Thumbprint Cookies

These espresso caramel thumbprint cookies are sugar dusted chocolate cookies with an espresso caramel filling and a dark chocolate drizzle.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 24

Ingredients

For the cookies

  • 1 cup flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • 11/2 teaspoons instant espresso powder
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1/2 cup sparkling sugar or granulated sugar

For the coffee caramel

  • 1/2 cup heavy cream
  • 1 teaspoon instant espresso powder
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, diced
  • 1/2 teaspoon fine sea salt

To assemble cookies

  • 1/2 cup bittersweet chocolate

Instructions

To prepare the cookie dough

  1. Preheat the oven to 350 degrees.
  2. Combine flour, cocoa powder, and salt in a small bowl. Set aside. In a separate small bowl, combine the cream, vanilla, and espresso powder. Stir to combine and continue preparing the dough.
  3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg yolk and beat to combine. Scrape the sides of the bowl. Add the cream/vanilla/espresso mixture and beat to combine. Add the dry ingredients and stir just until combined.
  4. Scoop out 2 teaspoons sized (about 3/4 inch balls) of dough and roll in hands into a ball. Toss the balls in the sugar until well coated and then place them about 2 inches apart on a sheet pan lined with parchment paper. Using the rounded back of a 1/2 teaspoon measuring spoon, lightly press “thumbprints” in the centers of each ball to create a cratered round of dough. Bake in the preheated oven until the edges are set, about 10 minutes. Remove from oven and gently pat dough the centers of the puffed dough with the measuring spoon again if needed to maintain a cratered center. Allow to cool on a cooling rack.

To prepare the coffee caramel

  1. Stir to combine the heavy cream and espresso powder in a measuring cup. Set aside
  2. Evenly spread the sugar in the bottom of a large non-stick pan over medium-high heat. Stir occasionally while the sugar is melting, incorporating all the clumps of sugar. After about 6-7 minutes, the sugar should have evenly melted. Allow to brown to a dark amber color and then reduce the heat to medium-low. Add the butter chunks and stir until melted and combined. Next, carefully add the heavy cream in a slow stream, stirring constantly. Cook for 1 minute and then remove from the burner. Stir in the salt and the pour into a heat proof container (I use a mason jar) and allow to cool.

To assemble the cookies

  1. Melt the chocolate in a double boiler or a heat proof bowl over a pot of simmering water. Set aside once melted.
  2. Fill each round of cookie with caramel (about 1/2 teaspoon). Melt caramel in 15 second intervals in the microwave, if needed, in order to get to the best consistency. Allow the caramel to set up slightly before drizzling with the melted chocolate.

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Recipe adapted from: Sunset Magazine

Painted Sugar Cookies

Painted Sugar Cookies Recipe and Tutorial by The Wood and Spoon Blog By Kate Wood. This is a recipe for almond vanilla sugar cutout cookies that doesn't require chilling the dough. The dough holds its shape for cookie cutters. The frosting isn't like a royal icing- it is a simple glaze made with milk and powdered sugar and flavoring. you can pipe or dip the cookies icing on and then paint with food coloring gel and alcohol. Find the how to on the blog thewoodandspoon.com

Forget the Kardashians. Forget Birkenstocks and ombre hair and cold shoulder shirts. Forget Lebron and matcha and cold brew coffee. Yeah, all of those things might be having a moment… but painted sugar cookies? Well, in my book, they’re really having a moment.

I get a million and one food related questions on any given week, but one of the most frequent items I get asked about are painted sugar cookies. Why? Well, for one, sugar cookies are a crowd pleaser. I’ve literally never heard anyone say, “I don’t like sugar cookies,” and I can tell you that if I did, we wouldn’t be friends. They’re sweet and celebratory, and if you know what you’re doing, they’re fun way to tie desserts into any themed event or party.

Up until a few years ago, I had only been exposed to the two extremes of sugar cookies: a soft, lofthouse style cookie with a thick and creamy butter-based frosting, and a hard, crunchy sugar cookie with tooth-shattering, cloyingly sweet royal icing. Enter painted sugar cookies. These little guys are a soft yet stable sugar cookie that holds its shape in the oven. The icing is pipeable and easy to decorate with but without all the fuss of a royal icing.

Painted Sugar Cookies

If you’re anything like me, trying to pipe a bunch of designs on a cookie is a daunting, time consuming, and ultimately disappointing task. I’ve done it before, and I can say that I won’t be doing it often in the future. Painting the cookies allows me to decorate the cookies and flex my creative muscle without all the mind-numbing tedious work of piping. I love it. 

Once the sugar cookies are iced and dry, you simply mix a small amount of gel food coloring with a clear liquor. I prefer vanilla vodka, but really, you can use any type of clear liquor. (Sidenote: If you would prefer to not use alcohol, you can try clear vanilla extract.) Once your paintbrush is wet with a teeny amount of liquor and food gel, you are free to paint away! I usually just paint solid colors on the cookies, but if you’re super artsy, you can Monet and van Gogh all over that goodness. The world (read: cookie) is your oyster, so go for it. 

For cookie inspiration, you can check out the cookies I’ve made here, here, here, and here.

Let me know how your cookie making goes and be sure to have a blast doing it. Cheers to you!

Painted Sugar Cookies

Painted Sugar Cookies

Painted Sugar Cookies

Painted Sugar Cookies

Painted Sugar Cookies

Painted Sugar Cookies

Painted Sugar Cookies

Painted Sugar Cookies

Items Needed:

Cutout sugar cookies, approximately 30 small-medium, recipe below
Sugar cookie frosting, recipe below
Piping bag fitted with #2 tip
Gel food coloring
Clear liquor (vodka, rum, etc)
Clean, unused paint brushes
 

Directions:

Fill piping bag halfway with sugar cookie frosting. 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 3 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.
Cover your work surface with wax, parchment, or newspaper. Pour 3-4 tablespoons of liquor into a small glass or bowl. Set out a plate or some other type of palette for your gel food color “paints”. Squirt small, 1/8 teaspoon drops of food coloring on your palette. Dip your brush in the liquor and then into the gel food coloring. Notice how the food coloring will thin out and bleed. The more diluted your food coloring is with alcohol, the less vibrant your colors will be. For more saturated tones, use less liquor. You can test out the colors on a paper towel or extra cookie. When you have the desired color, begin to paint! Try to avoid over-saturating your cookie as this can cause the icing to loosen up or become sticky. If your brush becomes too wet, dab it a bit on the paper towel. Once completed, allow your cookies to dry thoroughly before enjoying!
 
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Cutout Sugar Cookies

Perfect every time cutout sugar cookies get the royal treatment with some cute and colorful painted icing! Find the tutorial and buttery recipe here!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 30

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
  • 11/2 teaspoon princess cake and cookie emulsion (or 1 teaspoon vanilla and 1/2 tsp almond extract)

For the icing

  • 3 cups powdered sugar
  • 36 tablespoons of whole milk or heavy cream
  • 1 teaspoon almond extract, vanilla extract, or bakery emulsion

Instructions

For the cookies

  1. Preheat the oven to 350 degrees.
  2. Combine the dry ingredients and set aside.
  3. 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.
  4. 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 to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly.
  5. Place shapes on a baking sheet and freeze briefly for about 5 minutes.
  6. Once chilled, bake in the preheated oven for 10-12 minutes and then cool on a cooling rack. Allow cookies to cool completely prior to icing.

For the icing

  1. Sift or whisk powdered sugar to remove lumps.
  2. Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.
  3. Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick.

Notes

  • Icing will keep in the fridge for up to a week and can easily be colored with gel food coloring.

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Recipe Adapted From: Bake At 350

 

Lemon Lavender Cookies

Lemon Lavender Cookies Recipe by The Wood and Spoon Blog by Kate Wood. Just a few ingredients, lemon zest, sugar, and dried culinary lavender is all it takes to make this simple powdered sugar covered cookies. Similar to mexican wedding cookies. Makes tiny mini cookies. Floral and fragrant. Find the recipe at thewoodandspoon.com

I should start this post with a disclaimer: I love my husband.

If you know Brett, take this time to jot a mental list of his lovable, noteworthy qualities– there’s plenty to boast of. If you don’t know my husband, let me give you the CliffsNotes version: he’s hardworking, funny, incredibly personable, and at an age that I jokingly describe as “halfway to 70”, he’s got muscles that laugh at any notion of a “Dad Bod”. My husband is pretty much the tops and I wouldn’t trade him for a million Ryan Reynolds (and that’s a huge deal, am I right, ladies??)

Lemon Lavender Cookies Recipe

With all that being said, Brett and I have a clear understanding that if, in a tragic twist of fate, Brett is no longer my husband, I will re-marry a Frenchman. Unabashedly, I will take our children, move to France, and marry the first God-fearing, chateau-living, beret-wearing Frenchman that I can find. I have no shame in saying this and Brett is fully aware of my intentions, as we have outlined them in a Sheldon Cooper-esque clause of our unspoken relationship agreement.

For years, I have had a love and admiration for French culture. I love the art, the buildings, the delicately perfect desserts, and the flowery sound of the language. I love the way I feel in Paris and my memories from my visits there are some of my favorite that I have. Yes, my mind is made up and it’s settled: If I’m every unfortunate enough to find myself without Brett, I will find myself in France.

Lemon Lavender Cookies Recipe

 

These lemon lavender cookies remind me of my imaginary life in France. Dainty, buttery, little bite-sized chews of lavender scented lemon cookies taste like the air smells in Provence and make me feel like I’m maybe doing something that Julia Child did in her kitchen. The recipe is a variation of my crispy butter pecan cookies, however, without the nuts, these cookies remain soft and chewy. With only 6 ingredients and 10 minutes of bake time, these lemon lavender cookies are a cinch to whip up. These bite-sized cookies taste delicious as a treat to pair with morning coffee, afternoon tea, or an evening glass of bubbly champagne. 

While lemon lavender cookies don’t taste nearly as good as being married to my husband feels, I’ll take 2 or 10 of these cookies as a little bite of France any day of the week. And in the meantime, I’ll settle for French braids, fries, and kisses. 

Lemon Lavender Cookies Recipe

 

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Lemon Lavender Cookies

These lemon lavender cookies are buttery and floral bite-sized cookies that bake up quick and taste delicious!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes

Ingredients

  • 4 tablespoons unsalted butter, cold and cubed
  • 1/4 cup confectioners sugar
  • 3/4 teaspoon lemon zest
  • 1/2 teaspoon culinary lavender
  • Pinch of salt
  • 1/2 cup flour
  • Additional confectioners sugar for dusting

Instructions

  1. Preheat the oven to 375 degrees.
  2. Put butter into a food processor, mini chopper, or stand mixer and process until smooth. Add sugar and pulse until combined and smooth. Add the zest, lavender, and salt, pulsing to combine. Finally, add the flour and pulse just until flour is barely integrated and dough forms big crumbles.
  3. Scoop 2 teaspoons sized balls of dough (I use a small cookie scoop) out on to a baking sheet covered with parchment or a Silpat. Roll dough in between hands to make small rounds. The dough will be pretty dry, this is normal.
  4. Bake for about 11 minutes or until cookies’ edges set and the bottoms are golden brown. Be careful when handling!
  5. Once cooled, dust or toss cookies in a generous amount of powdered sugar.

Notes

  • These cookies are tiny and are best eaten the day of.
  • Feel free to double the batch! It makes just a few cookies.

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