Tag Archives: cookie

Rainbow Bars


6 tablespoons margarine (works much better than butter for this recipe)
16 ounces mini marshmallows
12 cups Fruit Loops


Line a 9 x 13 pan with parchment paper and spray with a non-stick spray.

Melt margarine in a large pot over medium heat. Add marshmallow and stir until melted and smooth. Remove from heat. (Don’t over heat the marshmallows. It can cause the cereal to become soggy)

Add Fruit Loops and stir until evenly coated with marshmallow.

Press into pan using greased parchment paper.

Chill until set. Cut into yummy bars.


Sugar-Free Chocolate Oat Cookies

Yield: 3 dozen


3 cups quick-cooking oats
3/4 cup honey
2/3 cup natural peanut butter, optional
1/2 cup coconut oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt


Line 2 baking sheets with parchment paper.

In a medium saucepan over medium-high heat, combine honey, peanut butter and coconut oil, stirring until everything blends together smoothly.

Stir in oats, cocoa powder, vanilla and salt and mix until everything is fully incorporated and coated.

Use a spoon or small ice cream scoop to drop cookies down onto parchment-lined baking sheets, then place in freezer for at least 15 minutes to set.

Store in an airtight container either in the fridge or freezer (depending on how you like them) and enjoy!

Whipped Shortbread Cookies


1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup icing sugar or 1/2 cup powdered sugar
1 teaspoon vanilla extract (optional)
1/4 cup red maraschino cherry
1/4 cup green maraschino cherry


Preheat oven to 350 degrees F.

In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.

Prepare cookie sheets with parchment paper.

Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.

Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.

Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.

Remove from oven and let cool on cookie sheet for about 5 minutes.

Transfer onto wire racks to finish cooling.

Store in a container with a lid and separate each layer with wax paper.

Author’s notes: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.

Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.

A thumbprint in the cookie, filled with your choice of jam is very tasty.

It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture

Chocolate Chip Cookie Dough Bars


1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 cups all purpose flour
1 (14 oz) can sweetened condensed milk
2 cups mini chocolate chips
1/2 cup creamy peanut butter
1/2 cup milk chocolate chips


In a bowl, mix you butter with brown sugar, blending until mixed.

Pour in the can of condensed milk and blend it in.

Add in the flour slowly while blending it in.

Add in the mini chocolate chips and fold them in with a spatula.

Spread the dough in an 8×8 baking dish lined with parchment paper and refrigerate it for 3 hours.

When you are ready, mix together the peanut butter and the milk chocolate chips in a microwave safe dish and melt them together. Pour it over top of the cookie dough and spread it evenly.

Refrigerate for another hour to let the chocolate set. Cut it into squares.

Author’s notes: These Are The Best Chocolate Chip Cookie Dough Bars Hands Down!

Who doesn’t love to eat cookie dough? There are some people who might even prefer the uncooked dough to the cooked cookies! These Chocolate Chip Cookie Dough Bars are even better than regular cookie dough because you don’t have to worry about the raw eggs.

The egg-free dough is mixed with peanut butter to make it extra creamy and the chocolate on top is exactly when these bars need to make them perfect.

Gingerbread Chocolate Cookies


3 1/4 cups all-purpose flour, also some for dusting
1/3 cup unsweetened cocoa powder (we use this one-it makes all the difference!)
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 egg
5 tablespoons unsalted butter, softened
1/3 cup solid vegetable shortening
1/2 cup dark brown sugar
1/2 cup molasses
2 ounces bittersweet chocolate, melted and cooled


Combine your all your dry ingredients (except for the brown sugar) in a bowl and whisk together. Set aside.

Place your softened butter and shortening in your mixer with the paddle attachment on. Mix on medium speed until it is smooth, about 30 seconds. Add in the brown sugar and mix until fluffy, about 2 minutes.

Add the egg to the batter and beat until just incorporated. Mix in the molasses and then the cooled bittersweet chocolate. Add the flour mixture in 1/2 cup at a time, beating between each addition. Divide the dough into 3 equal parts. Form into a disk, then wrap each one in plastic wrap and refrigerate the cookie dough until chilled, about 2 hours.

Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment. Lightly flour your countertop and roll out one disk of dough until 1/4 inch thick. Using a 4-5 inch cookie cutter, cut the dough into shapes and place on cookies sheet. Continue until all the dough has been used.

Bake the cookies for about 7-9 minutes, rotating the pans halfway through baking until the tops are dry. Let the cookies cool on the cookies sheet for 5 minutes before placing them on a cooling rack to cool.

Author’s note: These will produce a softish cookie, which I normally love. But we wanted something that would be more like a gingersnap- and so people could dip it in their hot chocolate. So we let them sit out overnight uncovered. If you like them softer, keep them covered- if you are looking for a little crispier cookie, bake for sure to the 9 minutes and allow them to sit out uncovered overnight.

Christmas Shortbread Cookies


1 cup salted butter, cold and cut into pieces
1/2 cup granulated sugar
1 teaspoon vanilla extract or almond extract
2 1/4 cups all-purpose flour
Optional: red and green sprinkles


In a medium bowl of an electric stand mixer cream together butter, granulated sugar and vanilla extract until well combined

Add all-purpose flour and mix until combined

Knead dough by hand for 5 minutes

The dough should end up soft and pliable, similar to play-dough, not sticky

Form a ball, wrap tightly, and chill for about 30 minutes

While the dough is resting, preheat oven to 350F. Line baking sheets with parchment paper and set aside

Roll dough out to about ½ inch thickness, use a cookie cutter for shapes

Place each cookie 2 inches apart on baking sheet, sprinkle sprinkles over the top if desired and gently press into dough

Bake 8-10 minutes, or until edges are golden brown

Immediately transfer to a wire rack to cool.

Maraschino Cherry Shortbread Christmas Cookies


1 cup softened salted butter
1/2 cup powdered sugar
1/4 tablespoon vanilla extract
1/4 tablespoon almond extract
2 cups all purpose flour
3/4 cup diced maraschino cherries
2/3 cup chocolate chips
1/4 cup nuts- optional


Drain your cherries and place onto a few sheets of paper towel to remove most of the cherry juice, then dice

In a large mixing bowl, mix together your butter, powdered sugar, vanilla extract, and almond extract

Now mix in your flour

Fold on your maraschino cherries and chocolate chips

Knead your dough in your hands to remove and air bubbles and form into a log shape

Roll your dough log in Saran Wrap and refrigerate over night

Preheat your oven to 350° and line a baking sheet with a piece of parchment paper

Unwrap and slice your dough in thick slices

Bake for 12-14 minutes or until golden brown