cookie calendar 2019

Eggnog Cookies
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IngredientsIngredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup eggnog
  • 1 egg, beaten
  • 3¾ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp nutmeg, divided use
  • 1½ cups powdered sugar
  • ¼ to ½ cup eggnog
  • 1 tsp light Karo® Syrup

DirectionsDirections

Mix butter and sugar. Add eggnog and egg and stir. In a separate bowl, combine flour, baking powder, baking soda, salt, and ½ teaspoon of nutmeg. Add to the butter mixture and stir. Chill for at least one hour. Drop by teaspoonfuls onto a greased baking sheet. Bake at 350° F for 8-10 minutes. After removing the cookies from the oven, press each cookie with the bottom of a greased flat-bottom glass to flatten a bit. Cool on a rack. For the frosting, mix powdered sugar, eggnog, and syrup. Frost the cookies and sprinkle with remaining nutmeg.
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Cheesecake Cookies
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IngredientsIngredients

  • 8 oz cream cheese
  • ½ cup butter
  • 1¼ cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2½ cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • Powdered sugar

DirectionsDirections

Preheat the oven to 350° F. Beat cream cheese and butter together with a mixer at high speed until fluffy and smooth. Add sugar to the butter mixture and beat until fluffy. Beat in the eggs and vanilla. In a separate, medium-sized bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and stir just until mixed. Do not overmix. Spray a baking sheet with nonstick spray. Drop by rounded tablespoons onto the prepared baking sheets. Bake for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. Let cookies cool. Once cookies are cool, sprinkle powdered sugar on top.
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Peanut Butter Cup Cookies
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IngredientsIngredients

  • 1 can of refrigerated peanut butter cookie dough
  • 12 miniature chocolate-covered peanut butter cup candies, unwrapped

DirectionsDirections

Heat the oven to 350° F. Place a paper baking cup in each of 12 regular-sized muffin cups. For each cookie, shape 2 tablespoons of cookie dough around 1 peanut butter cup candy. Shape into a ball. Place in a muffin cup. Bake 18-22 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool about 5 minutes. Remove from the pan to a cooling rack. Cool 15 minutes more. Remove paper baking cups from cookies.
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Double Chocolate Chip Cookies
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IngredientsIngredients

  • 10 tbsp unsalted butter, softened (1 stick plus 2 tbsp)
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1½ tsp vanilla
  • 1 cup all-purpose flour
  • ⅔ cup cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1¼ cups semi-sweet or dark chocolate chips

DirectionsDirections

In a large bowl using a stand or hand-held mixer, cream the butter, brown sugar, and granulated sugar on medium speed until fluffy, about 2 minutes. Add the egg and vanilla and continue mixing until combined, about 30 seconds. Turn off the mixer and scrape down the sides of the bowl. Slowly add the flour, cocoa, baking soda, and salt, mixing on low speed until incorporated. Turn off the electric mixer and fold in the chocolate chips. Form dough into 3-tablespoon balls and place 2 inches apart on a greased baking sheet. Cover with cling film and chill in the refrigerator for at least 2 hours. While cookies are chilling, preheat the oven to 350° F. Bake cookies for 10-12 minutes until the tops are set.
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Red Crinkle Cookies
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IngredientsIngredients

  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • 1 tsp vanilla
  • 1 egg, at room temperature
  • 10 drops red food coloring
  • 1½ cups all-purpose flour
  • ⅛ tsp salt
  • ¼ tsp baking powder
  • ⅛ tsp baking soda
  • 1 tbsp unsweetened cocoa powder
  • ¼ cup powdered sugar

DirectionsDirections

Preheat the oven to 350° F. Line the baking sheet with parchment paper or a silicone mat and set aside. Add the butter and sugar to the bowl of a stand mixer. Cream until light and fluffy. Add the vanilla and egg. Mix well. Add red food coloring and mix. Sift together the flour, salt, baking powder, baking soda, and cocoa powder. Add to the mixture, stirring until just combined. Measure out 1 tablespoonful portions and roll into balls. Shake the powdered sugar into a bowl and roll the balls into it, coating evenly. Place balls onto the baking sheet and bake for 8-10 minutes. Let cool for 5 minutes.
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Butterfinger Cookies
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IngredientsIngredients

  • 1¾ cups all-purpose flour
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup salted butter, softened
  • 2 large eggs, at room temperature
  • ½ tsp vanilla
  • 8 fun-sized Butterfinger® candy bars, chopped

DirectionsDirections

Preheat the oven to 375° F. Combine flour, baking soda, and salt in a small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in the eggs and vanilla until just combined. Gradually beat in the flour mixture. Fold in Butterfinger® pieces by hand. Drop by slightly rounded tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes or until lightly browned.
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Lemon Cheesecake Cookies
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IngredientsIngredients

  • ½ cup butter, softened
  • ¼ cup cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • ½ tsp vanilla
  • 2½ cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1½ tbsp water
  • ¾ cup powdered sugar

DirectionsDirections

Preheat the oven to 350° F. Combine butter and cream cheese in a bowl with a mixer for 1 minute. Add sugar, egg, and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes. Add half the flour, all the cornstarch, baking soda, salt, and lemon zest. Add the lemon juice and the remaining flour. Mix to combine until the dough starts to form a ball. Add a little more flour, if needed, for ball formation. Cover and refrigerate the dough at least 2-3 hours or overnight. Prepare a baking sheet with cooking spray. Scoop about 1½ tablespoon cookie dough. Roll into a ball and place it on a baking sheet. Bake for 8-10 minutes. Remove cookies from the oven, and while still hot, slightly press down. Allow cookies to cool completely. Combine powdered sugar and water together in a small bowl. Whisk until ingredients are combined with no lumps. Drizzle on top of cookies and allow to harden.
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Funfetti Cake Batter Cookies
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IngredientsIngredients

  • 2 eggs
  • ½ cup vegetable oil
  • ½ tsp vanilla
  • 1 box Funfetti® cake mix
  • 1 tsp baking powder
  • ½ cup color sprinkles

DirectionsDirections

Preheat the oven to 350° F. In a small bowl, mix together the eggs, oil, and vanilla. In a large bowl, mix together the cake mix and baking powder. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonful onto a cookie sheet. Bake for 8-10 minutes.
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German Chocolate Cookies
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IngredientsIngredients

  • 1¼ cups all-purpose flour
  • ⅓ cup unsweetened Dutch-process cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup dark brown sugar, lightly packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • ½ tsp vanilla
  • 1 cup semisweet chocolate chips
  • ½ cup evaporated milk
  • ½ cup granulated sugar
  • 1 large egg yolk
  • ½ cup unsalted butter
  • ½ tsp vanilla extract
  • ½ cup sweetened shredded coconut
  • ½ cup chopped pecans
  • ¼ cup semisweet chocolate, melted

DirectionsDirections

Preheat the oven to 350° F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed, gradually add the flour mixture. Fold in the chocolate chips by hand. Using a medium spring-loaded cookie scoop, drop the dough by 1½ tablespoon rounds onto the prepared baking sheets. Bake for about 10 minutes or until the cookies are set. Let them cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.

For the topping, combine the milk, sugar, egg yolk, and butter in a small saucepan. Cook over medium heat, stirring frequently, until the mixture has thickened, about 10 minutes. Remove from the stove and stir in the vanilla, coconut, and pecans. Let cool until thickened. Spread on top of the cooled cookies. Drizzle the melted chocolate over the cookies. Let everything set for at least 15 minutes before serving. The cookies are best when served the day they’re made.
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White Chocolate Lucky Charms Cookies
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IngredientsIngredients

  • 2½ cups Lucky CharmsTM cereal, marshmallows separated out
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup marshmallows from cereal
  • ½ cup white chocolate chips
  • ½ cup Lucky CharmsTM cereal (marshmallows removed, roughly chopped)

DirectionsDirections

Preheat the oven to 350° F. In a food processor, process 2½ cups cereal without marshmallows until it becomes a fine flour. Set aside. In the bowl of a stand mixer, beat butter and sugar on high until smooth and fluffy, about 2-3 minutes. Add eggs and beat until combined. Add cereal flour, all-purpose flour, baking soda, and salt and mix on low-medium speed until combined. Add marshmallows, white chocolate chips, and the remaining ½ cup of cereal. Roll into balls using about 1 tablespoon of dough for each cookie. Place on a baking sheet 1½ inches apart. Bake for 8-10 minutes until mostly dry on top.
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