Archives for category: Cookies

In preparation for Christmas, Cristina, Laura and I made these reindeer cookies! I’ll be honest and say that the cookies did not come out very well. I’m not sure if it was the recipe or if we missed something but I’m sure if you use any cookie recipe that does not raise too much in the oven, you can still make them look like reindeer by decorating them as such! Ultimately, the most fun part of this recipe is the decorating! You can see the original recipe here.


  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1 cup smooth natural peanut butter
  • 3/4 cup pure maple syrup
  • 32 chocolate chips (we used black gel icing)
  • 32 small pretzels
  • 16 cinnamon candy balls


Preheat the oven to 350°F. In a medium-sized mixing bowl, combine the flour, baking soda and sea salt. In a separate smaller bowl, whisk together the peanut butter and maple syrup until smooth. Add the peanut butter/syrup mixture to the flour mixture in the medium-sized bowl and mix until combined. Roll a tablespoon-size amount of dough in your hands to make a ball. Create a point on the bottom edge of the dough for the reindeer’s’ face. Place the dough ball onto a parchment lined baking sheet and press down slightly with your hand. Leave a 1 1/2 space between the cookies on the pan, as they will expand. Add 2 chocolate chips for the eyes, two pretzels for the antlers and a Swedish berry, dried cranberry or dried cherry for the red nose. Repeat to make 16 cookies. Place in the oven to bake for 8-10 minutes.


The ears didn’t stick too well but the ones that did looked adorable!


All the baking we did that night! More recipes to come!

Red Velvet Mini Cupcakes

Just use the same recipe but use a mini cupcake mold. I even got a little helper to help me with my little cupcakes! BWF recruit in training!


He rocks!


Using my new toy!

Red Velvet Sandwiches 

Found this amazing recipe and even though it is using a box (sorry!) you could technically use the original recipe with the adjustments. Since it takes some time to assemble, I just went ahead with the box. Enjoy! 


  • 1 Box red velvet cake mix (I used Duncan Hanes)
  • 1/2 Cup butter, softened to room temperature
  • 2 Eggs


Preheat oven to 350 degrees. Mix ingredients until combined. Drop spoonfuls of cookie batter onto baking sheet about two inches apart. Bake for 10-12 minutes. Cool.

Cream Cheese Filling


  • 1/2 Cup butter, softened to room temperature
  • 1 8 oz. Package cream cheese, softened to room temperature
  • 1 1lb. Box of confectioner’s sugar
  • 1 tsp Vanilla


In a mixer, cream butter, cream cheese and vanilla. Gradually add sugar and mix until smooth.

Makes about 24 cookies or 12 cookie sandwiches

*Sorry for the lack of pictures but I promise mine looked JUST like the ones on the website!

My mom’s great French friend, Carole, came over to teach us how to make Madeleines! It was a new recipe for all of us but they came out absolutely perfect! Bon appétit!


  • 4 eggs
  • 300 grams flour (2 2/3 cups)
  • 300 grams sugar (1 1/3 cups)
  • 300 grams melted butter (2 2/3 sticks)
  • 2 organic lemons (peel only)
  • 1 teaspoon baking powder

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Preheat oven to 375 degrees. Mix all ingredients together with a hand mixer.

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Lightly oil the madeleine molds and pour madeleine batter into molds.

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Bake for 12 minutes until reaches a light golden color.


Different molds take different times to cook so be sure to check progress with the oven light.

Merci, Carole!


Then Cristina and I tried doing them in smaller molds and even though we put too much batter, they still tasted great!

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The recipe many have been waiting for….ALFAJORES! This truly is a special treat. The lovely Doris shared with us her famous alfajores! Of course she has her magic touch that makes them extra special but here is the recipe for you to try out at home. They are absolutely delicious and great for everything! Enjoy!


  • 3 sticks of sweet cream butter (Kirkland brand recommended)
  • 1 egg
  • 2 1/2 cups flour (Gold Medal brand recommended)
  • 1 cup corn starch
  • powdered sugar
  • 1 can Dulce de Leche (La Lechera brand recommended)


Preheat oven to 305 degrees. Let sticks of butter sit at room temperature for about 20 minutes until they are soft at the touch but not too soft that they dent far when you touch. Press with a fork until blended as shown below.


Slowly add flour bit by bit and use your hands to fold the dough until combined well.


Add egg and mix well. Dough will feel sticky.

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Flour the surface and make dough into a ball. Let rest in a kitchen towel for 20 minutes in the refrigerator.

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After 20 minutes, cute dough in half. Use one and save the other half in the towel for later. Roll out dough to about an inch thickness.


Cut out circles with cookie cutter into as many as the dough can give. 


Place dough on cookie sheet and place in the oven for 20 minutes. 


Take out of the oven when they are still pale and not crumbling. This is the hardest part of the recipe and key for the construction of the alfajor. Take cookies carefully off of cookie sheet and let them cool. 

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Build the alfajor! Grab one cookie at a time and place dulce de leche on top (place as much dulce de leche as the thickness of the cookie for proportional taste). Grab another cookie and squish the cookies together so they create a sandwich. Roll around in a shallow tub of powdered to make sure it is completely covered. 

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So, I had incomplete amounts of chocolate chips for a recipe I wanted to make and could not find a recipe for that amount. Then I realized I also had the same awkward amount of white chocolate chips in my pantry. I found this recipe and incorporated both kinds of chocolate chips to make a perfectly harmonious cookie! Enjoy!


  • 1 cup butter flavored shortening
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips


Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream the shortening, white sugar, and brown sugar together with a wooden spoon. Add eggs and vanilla, mix well.


Sift together the flour, baking soda and salt, stir into the creamed mixture.


Finally stir in the semi sweet chips and the white chips, if the batter is too stiff, you may need to use your hands. IMG_4997

Drop cookies by heaping spoonfuls onto unprepared cookie sheets. Bake for 7 to 10 minutes in the preheated oven.


Allow cookies to cool for a few minutes on the baking sheet before removing to cool on wire racks.

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This week, Michelle and I baked some delicious cookie sandwiches! Even though it was late at night and we were half falling asleep we coupled the baking with some white wine and it was a great night! These sandwich cookies are delicious and the sprinkles make them look festive! It’s a great combination if you want something chocolate-y but not TOO chocolate-y! It’s also not too sweet so it’s a great snack for any time of the day. Enjoy!


  • 10 1/2 Tablespoons (2/3 cup) butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened dark cocoa powder
  • 1/4 tsp baking soda
  • 1/8 tsp kosher salt
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/4 cups all purpose flour
  • 1 cup rainbow sprinkles


Preheat oven to 375 degrees.  Line two large cookie sheets with parchment paper.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy.

Add granulated sugar, cocoa powder, baking soda and salt.  Mix well until combined.  Mix in the egg and vanilla extract. Scrape the sides of the bowl down with a rubber spatula as needed.  Beat in the all purpose flour.  Dough should not be sticky.

Fill a small bowl with the rainbow sprinkles.Measure out dough by the level tablespoons.  Roll into a ball between your palms and roll dough ball in sprinkles until completely coated.


When all of dough has been rolled into balls and sprinkle-coated, place in refrigerator for 30 minutes.

Bake for 12 minutes.


  • 8 tbsp (1 stick) unsalted butter, softened
  • 1-1 1/2 cups powdered sugar
  • 1 tsp vanilla

Beat butter and powdered sugar in a large bowl with a hand mixer on low speed.  When almost incorporated, add vanilla and beat on high speed until light and fluffy.

Transfer to a piping bag and fill cookies, or fill by spreading frosting on cookies with a small spatula.

Note:  Sandwich them with frosting or don’t – they are good either way.


Thanks to Michelle for finding this week’s recipe!

The second recipe for this week was just as colorful but even more fun to make than the Rainbow Cake!

As a heads up, the recipes say to use a food processor but we used a KitchenAid instead and it brought about a delicious cookie so if you do not have a food processor do not worry. Just be careful when you put the flour in because it goes everywhere!


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup confectioners’ sugar
  • 1/4 cup granulated sugar
  • 2 1/2 sticks unsalted butter (cold and cubed)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tube gel food coloring (any color)
  • 2 tablespoons all-purpose flour
  • Lots of sprinkles!


Process flour, baking powder, salt, confectioners’ sugar, and granulated sugar until combined.


Add unsalted butter (cold and cubed) and process until the mixture has a cornmeal consistency.

Add vanilla extract and process until the mixture just forms a ball. It will still be somewhat crumbly at first.

Divide the dough in half and return one half to the food processor. Add the almond extract and food coloring to the food processor. Process until just incorporated.


Roll out each half of the dough between sheets of wax paper into an 8×11-inch(ish) rectangle, with a 1/4-inch thickness. I used a piece of paper as a guide.



Leaving the wax paper on the dough halves, stack on a baking sheet and refrigerate until firm, at least 2 hours.


Remove the dough from the refrigerator and peel off the top pieces of wax paper from each half of dough. Flip the colored dough half over onto the white dough half so that dough is touching dough.

Remove the top sheet of wax paper and trim the long edges with a sharp knife so that the sides are straight and parallel with one another.


When the dough becomes just pliable, roll it into a log beginning with a long edge. Gently curl the edge with your fingertips and do your best to avoid creating air pockets. This is the hardest part!


Pour 1 cup of multi-colored sprinkles in a shallow rectangular dish. Carefully lift the log into the decor-filled dish. Gently roll it around until the outside is completely coated with color.


Wrap the log in plastic wrap and refrigerate until firm enough to slice, at least 4 hours.

Preheat your oven to 325 degrees F.

Slice the cookie log into 1/4-inch-thick discs and bake on parchment-lined baking sheets for 15 to 17 minutes, or until the cookies are no longer shiny.



Thanks to both of these blogs:

Pip and Ebby

Sprinkle Bakes

Props to their awesome pictures! Inspires me to take pictures of my own!

This week my awesome sister is home for spring break! So to kick it off right we did a BWF session a bit healthier than usual. This recipe has bananas and oatmeal (as well as chocolate chips) and they are nice healthy – sweet balanced cookies. Even with some mishaps all that came of them were some “oh oh”s and all kept running smoothly. No stress in the kitchen! It’s more fun that way!



  • 1 cup all-purpose flour
  • 3/4 cup rolled oats (not instant)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup light brown sugar
  • 1/2 cup mashed banana
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup chocolate chips

It’s always great to have all your ingredients and baking tools together before you begin:


Preheat the oven to 350 degrees F. Butter 2 cookie sheets.

Combine the flour, oats, cinnamon, baking powder, baking soda, and salt in a medium bowl. Set aside.

Beat the butter and sugar in a medium bowl until light and fluffy. Beat in the banana, egg, and vanilla.


Add the flour mixture and mix until blended.


Add chocolate chips.


Drop 1-tbsp mounds of dough on the cookie sheets 2 inches apart. Bake for 10 minutes until the cookies are golden. Let cool for 5 minutes before transferring to a rack to cool completely.


Pssst- These have been my favorite cookies so far! Enjoy!

Recipe courtesy of “Crazy About Cookies” By Krystina Castella

Steven, Stephanie (Steven’s awesome little sister) and I met today for another BWF sesh! First we made Snickerdoodles, which was a first for both Steven and Stephanie but it was a success! EXCEPT, that the dough is a bit sticky so use an ice cream scooper to make the dough balls before flattening them out so it does not get stuck all over your fingers, like it did for Stephanie! Absolutely delicious though!


  • 1 1/2 cups whole-wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cream of of tartar
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon


Preheat the oven to 375 F. Line 2 cookie sheets with parchment paper. Combine the flour, baking soda, cream of tartar, and salt in a medium bowl; set aside. Beat the butter and brown sugar until fluffy. Beat in the egg and vanilla. Gradually add the flour mixture to the butter mixture until well mixed. Stir the sugar and cinnamon together in a small bowl.


Shape the dough into 2-inch balls.


Roll the balls in the sugar-cinnamon mixture.

Place the balls on the cookie sheets 2 inches apart and lightly flatten them.


Bake for 12 to 14 minutes, until light golden. Transfer to a rack and top with additional cinnamon sugar. Let cool.

Tori (one of my amazing college roommates) invited Anna (another one of my amazing college roommates), Michael (a high school friend) and I to bake and decorate homemade sugar cookies. Unfortunately, I missed the actually making of the sugar cookie dough but I did make it in time to see Tori’s lovely mother use an incredibly handy cookie dough gun to make Christmas-themed cookies. After they came out of the oven, it was our task to decorate them. Tori had a very distinct way of icing the cookies and they came out beautifully:

Anna and I were given our own set of cookies to ice and lets’s just say we got a little distracted with the creation of the Christmas monkey who lived in the forest of Mount Christmas…


Some of them did come out nicely though!

And they were delicious! Thanks Tori!

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