Hey all! I know it’s early, but I wanted to get a jump on the cookies and treats for this upcoming week. That way, if you see something you like, you have time to go to the store to get the things you need and bake it.
Have a good weekend!
Gingerbread-Espresso Crinkle Cookies
Prep Time:
40 mins
Total Time:
5 hrs
Yield:
30
Ingredients:
1 ¾ cups unbleached all-purpose flour
1 tablespoon instant espresso powder
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 stick unsalted butter, room temperature
1 tablespoon finely grated fresh ginger (from a 1-inch piece)
⅔ cup packed dark-brown sugar
¼ cup unsulfured molasses (not blackstrap)
1 large egg
Granulated sugar and confectioners’ sugar, for rolling
Directions:
Line 2 baking sheets with parchment. In a bowl, whisk together flour, espresso powder, ground ginger, cinnamon, cloves, nutmeg, baking powder, and salt.
In the bowl of a mixer fitted with the paddle attachment, beat butter with grated ginger and brown sugar on medium-high speed until pale and fluffy, about 2 minutes. Add molasses; beat until combined. Add egg; beat until combined. Reduce speed to low and gradually add flour mixture, beating until combined and no dry flour remains. Transfer to plastic wrap, pat into a disk, wrap, and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).
Preheat oven to 350 degrees, with racks in upper and lower thirds. Place granulated sugar in a shallow bowl, and confectioners’ sugar in another. Using a 1-ounce scoop or tablespoon measure, scoop rounded spoons of dough, roll into balls, and transfer directly to bowl with granulated sugar. (If dough becomes sticky as it warms, dust your palms with confectioners’ sugar.) Turn dough balls to fully coat in granulated sugar. Transfer to bowl with confectioners’ sugar; turn to fully coat. (Balls should be heavily coated; do not shake off excess.) Transfer to prepared sheets, 2 inches apart.
Bake, rotating sheets and rack positions once halfway through, until cookies spread and surfaces appear cracked, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Store in an airtight container at room temperature, between sheets of parchment, up to 5 days.
Recipe courtesy of Martha Stewart.com
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Oatmeal White Chocolate Cranberry Cookies
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 36 Cookies
Ingredients:
1 C butter softened
1 C granulated sugar
1 C brown sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
2 C old fashioned oats
2 C all-purpose flour
1, 12 oz package white chocolate chips
1.5 C craisins aka dried cranberries
1.5 C chopped walnuts optional
Directions:
Preheat oven to 350°F (177°C)
Cream butter and sugars together until smooth
Stir in the eggs and vanilla until well combined..ed
Add the baking soda, salt & flour (½ C at a time) and mix until the dough is for.med
Stir in the white chocolate chips, craisins, walnuts & oatmeal until mixed throughout the dough
Drop dough by rounded tablespoons about 2″ apart onto ungreased cookie sheets. Bake for 12-15 minutes until edges are browned slightly.
Remove from the oven and transfer cookies to a cooling rack. Once completely cooled, store in an air-tight con. tainer
Notes:
*Recipe substitutions and variations:
Use a different nut. Not into walnuts? Try pecans instead!
Skip the nuts altogether. Don’t have, or don’t like, nuts in your baked goods? Simply skip this ingredient.
Add cinnamon. My family has never had cinnamon as a part of this family recipe; however, it would be a wonderful addition! Add ½ – 1 teaspoon into your dough along with the other dry ingredients.
*Cook time assumes you are putting one cookie sheet in at a time (and this recipe yields more than one cookie sheet’s worth of cookies).
*You can freeze baked cookies to enjoy at a later date! Place desired amount to save in a plastic bag and squeeze to remove any air. Store in the freezer for up to 3 months. Thaw at room-temperature before serving.
Possible Dietary Restrictions?
This white chocolate oatmeal craisin cookies recipe is vegetarian as written. One small modification is needed to a gluten-free cookie recipe:
To make this into a gluten free crinkle cookie recipe, try replacing the all-purpose flour called for in the recipe with a one-to-one gluten free flour alternative. Note: I have not done this myself, but have used this one-to-one gluten free flour alternative successfully in other bakes.
If serving someone with celiac disease, be sure to purchase certified gluten-free rolled oats! It would also be wise to verify that the white chocolate chips purchased are also gf.
White Chocolate Cranberry Oatmeal Cookies Tips:
Get Your Cookies to All Be the Same Size by Using a Cookie Scoop! While not a necessity, a cookie scoop is a super helpful tool that I use a lot in my kitchen. I like to use a Small Cookie Scoop for this oatmeal cranberry walnut cookies recipe. This is probably the cookie scoop I use most often when making cookies.
If you love those extra large bakery-style cookies, you can use a Large Cookie Scoop. If you do this, you will need to add a few minutes to your baking time.
Get Your Cookies to be Perfectly Round with “The Cookie Scoot”: When you pull your cookies out of the oven, use a Circular Cookie Cutter (or a round glass larger than your cookie) to gently “scoot” your cookies in a circular motion to help shift the edges and create perfectly round cookies.
Nutritional Facts:
Calories: 239kcalCarbohydrates: 31gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 25mgSodium: 118mgPotassium: 90mgFiber: 1gSugar: 21gVitamin A: 175IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Recipe courtesy of Our Love Language is Food.com
