cookies

Baking cookies is one of the earliest culinary experiences I can remember. As I have mentioned before, I first purchased my Kitchen Aid stand mixer when I was 10 years old and have been using it ever since.

I love to make any kind of cookie – sweet, savory, fruity, nutty, chocolatey, spicy, rolled, shaped, and cut-out, dropped – I love them all. I also find that most people love to eat them. Baking and sharing cookies are a way to brighten anyone’s day and are deeply fun and gratifying to make.

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I love seeds, and that is often the subject of many jokes about me, as my last name is Bird. My boyfriend jokingly calls these seeded rye biscotti a “birdfood bar.” There is simply something cozy about incorporating seeds into granola, salads, bread, and yes, cookies, that makes everything seem more earthy and virtuous. In short, seeds are both healthy and delicious. Similarly, rye adds a wholesome flavor which is totally compatible with the hint of ginger, vanilla, and almond. Seeded rye biscotti is full of crunch, fiber, and protein with a texture worth dunking or enjoying plain.

ingredients

  • 1 ½ cups all purpose flour
  • 1 cup rye flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground ginger
  • ¼ cup flax seeds
  • ¼ cup hemp seeds
  • ¼ cup chia seeds
  • ¼ cup sesame seeds
  • ½ cup (1 stick) butter 
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 eggs

steps

Preheat the oven to 325°F.

In a large bowl, mix together the flour, baking powder, baking soda, salt, ground ginger, flax seeds, hemp seeds, chia seeds, and sesame seeds, and set aside. Cream together the butter and sugar until light and fluffy then add in the vanilla extract and almond extract. Add in the eggs, one at a time, until evenly incorporated then add in the flour mixture. Be careful not to overwork the dough.

Form into two 9×4-inch logs on a parchment-lined baking sheet and baking for 30-35 minutes. Let cool for 30 minutes. It is very important to allow the log to cool completely to make it easier to cut into individual cookies without them breaking or crumbling. 

Once cool, cut ½-inch slices with a very sharp or serrated knife and return them, cut-side down, to the baking sheet. Bake for 15 more minutes until crisp and golden.

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Chocolate chip walnut cookies are a classic combination. There are a million different ways to make them, while experimenting with mix-ins and flavor varieties. Date and walnut cookies are another classic cookie. Combine the two classics, and you have yourself a luscious new treat.

Dates are actually an ingredient that can be used to make vegan caramel, the reason being that they caramelize when cooked. While these chocolate chunk date and walnut cookies are not vegan, the dates do caramelize when the cookies bake. The result in an elevated caramel-like version of your classic chocolate chip cookie or date and walnut cookie in an easy and delicious recipe.

ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon water
  • 2 eggs
  • ¾ cup walnuts, chopped 
  • ¾ cup chocolate chunks
  • ¾ cup dates, pitted and chopped

steps

In a large bowl, combine the flour, baking soda, and salt. Set aside. Meanwhile, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add in the vanilla extract and water and mix. Add in the eggs one at a time until both are evenly incorporated. Slowly add in the dry ingredients until the dough forms, being careful not to overwork the dough, then mix in the walnuts, chocolate chunks, and dates. 

Using a 2-inch scoop, spoon out the cookies onto a baking sheet lined with parchment paper or silpat, 2 inches apart. Bake for 13 minutes until the edges are golden.

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Biscotti is one of those food staples that can be loaded up with tons of flavors, textures, and sensations. It is incredibly forgiving and fun to mix and match different varieties. This cherry, apricot, and hazelnut biscotti includes vanilla extract, almond extract, and lemon zest to compliment the cherries, apricots, and hazelnuts. It is an aromatic mélange to add a crunch to your day. 

ingredients

  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) butter 
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon lemon zest
  • 2 eggs
  • ¾ cup dried cherries
  • ¾ cup dried apricots, diced
  • ¾ cup hazelnuts, toasted and chopped

steps

Preheat the oven to 325°F.

In a large bowl, mix together the flour, baking powder, baking soda, and salt and set aside. Cream together the butter and sugar until light and fluffy then add in the vanilla extract and lemon zest. Add in the eggs, one at a time, until evenly incorporated then add in the flour mixture. Slowly mix in the cherries, apricots, and hazelnuts. Take care not to overwork the dough.

Form into two 9×5-inch logs on a parchment-lined baking sheet and baking for 30-35 minutes. Let cool for 30 minutes. It is very important to allow the log to cool completely to make it easier to cut into individual cookies without them breaking or crumbling. 

Once cool, cut ½-inch slices with a very sharp or serrated knife and return them, cut-side down, to the baking sheet. Bake for 15 more minutes until crisp and golden.

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I made these cookies one day when I had an abundance of shredded coconut on my hands. I decided to make them again and again, and when I shared them with my friends and family, the feedback was overwhelmingly positive. Thus, here are my oatmeal coconut cherry raisin cookies.

These cookies are packed with rich flavor from the oatmeal, butter, coconut, brown sugar, and almond extract. The cherries and raisins add a sweet-tart dimension and a nice texture. Baking soda, a full teaspoon of salt, and a touch of water make these oatmeal coconut cherry raisin cookies chewy yet crunchy, crispy at the edges, yet fluffy in the center. Oatmeal coconut cherry raisin cookies really are the total package.

makes about 18 3 ½-inch cookies

ingredients

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon almond extract
  • 1 teaspoon water
  • 2 eggs
  • ½ cup shredded coconut
  • ½ cup dried cherries
  • ½ cup raisins

steps

In a large bowl, combine the oats, flour, baking soda, and salt. Set aside. Meanwhile, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add in the almond extract and water and mix. Add the eggs in one at a time until both are evenly incorporated. Add in the shredded coconut until combined. Slowly add in the dry ingredients until the dough forms, being careful not to overwork the dough, then mix in the dried cherries and raisins.

Using a 2-inch scoop, spoon out the cookies onto a baking sheet lined with parchment paper or silpat, 2 inches apart. Bake for ~12 minutes until the edges are golden.

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These flourless peanut butter chocolate chunk cookies are light and airy with a chewy consistency, similar to that of a macaron without the filling. This recipe is a great way to use up extra egg whites and satisfy a chocolate peanut butter craving. Flourless peanut butter chocolate chunk cookies are quick + simple to make and a nice way to end the week on a sweet note!

ingredients

  • 1 egg + 2 egg whites
  • 1 teaspoon water
  • ¼ teaspoons cream of tarter
  • Pinch of salt
  • ½ cup natural peanut butter
  • ½ cup confectioners sugar
  • ¼ cup dark or semi-sweet chocolate, chopped

steps

Preheat the oven to 350°F. Beat the egg whites and cream of tarter until stiff peaks form. Set aside. In a large bowl, beat together the whole egg with water, salt, and confectioners sugar. Add in the peanut butter and continue to beat until thoroughly combined. Fold in chocolate chips using a rubber spatula. Carefully fold in egg white mixture until all is combined. Spoon cookies onto a baking sheet lined with parchment paper and bake for 9 minutes.

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I love anything sweet with a hint of spice, and these sweet and spicy cornmeal cookies certainly have a kick to them. These cornmeal cookies are a new take on the classic slice and bake cookie once you whip up the super simple dough, shape it into logs, brush the edges in egg wash, and roll them in a mix of cayenne + turbinado sugar.

This dough is very flexible and goes well with different add-ins and flavors. I have used it for holiday cornmeal cookies as well. Feel free to experiment!

Not only does the cayenne add a dose of spice, but its beautiful red color augments the cornmeal’s brilliant yellow. These cornmeal cookies are a melange of flavors. Give these sweet and spicy cornmeal cookies a try when you are looking to brighten and spice up your day. 

for the dough

  • ¾ cup butter
  • ¾ cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup flour
  • 1 cup cornmeal
  • Pinch of salt

For rolling the edges

Mix the flour, cornmeal, and salt in a medium-sized bowl and set aside. Cream together the butter and sugar until light and fluffy. Add the vanilla and 1 egg and mix until combined. Slowly add in the dry ingredients while continuing to mix. Divide the dough in two and wrap separately in plastic wrap. Refrigerate for 1-2 hours.

Preheat the oven to 350°F. Beat the remaining egg and water and set aside. Mix together the turbinado sugar and cayenne pepper in a rectangular dish or shallow dish that the logs of dough can fit into. Brush the edges of the dough logs with egg wash then roll them in the turbinado/cayenne mixture until the edges are evenly coated.

Slice the cookies ⅓ – ½ inch and place on a parchment-lined baking sheet. Bake for 11-12 minutes until the edges begin to brown.

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Chocolate with anything is usually delicious, and I find that cornflakes are a surprisingly reliable ingredient when cooking and baking. They add a crispy consistency to any recipe. Unite these two elements to get chocolate cornflake cookies!

To me, these chocolate cornflake cookies are reminiscent of the Ritter Sport chocolate cornflake bar which I think is so fun and special. Any chocolate with a bit of crunch is a winner to me, some of my favorites include Fascia’s chocolate covered potato chips, and Ferrero Rocher. Those are of course delicacies, typically reserved for special occasions, but chocolate cornflake cookies are something you can easily whip up at home. The combination of the crispy cornflakes and dark chocolate make for a buttery and delicious cookie with a bit of extra texture + crunch.

ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup cocoa powder
  • ½ cup (1 stick)  butter, softened
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup (4 ounces) dark chocolate, chopped
  • ½ cup cornflakes

steps

In a medium sized bowl, mix together the flour, baking soda, salt, and cocoa powder. Set aside.

Cream together the butter, granulated sugar, brown sugar, egg, and vanilla. Slowly add in the flour mixture and blend until incorporated. Add the chopped chocolate and mix until combined. Slowly fold in the cornflakes, taking care to not crush them too much. Roll the dough into a log and cover in plastic wrap. Refrigerate for 1-2 hours.

Preheat the oven to 350°F. Slice the logs of dough into ¼-⅓ inch-thick pieces. Bake on a parchment-lined baking sheet for 11-12 minutes. The cookies will harden as they cool. 

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Valentine’s day is such a fun holiday, a reason to celebrate love. My family always made a big deal about Valentine’s day, with my dad preparing a special dinner for my mom, sister and I, as well as beautiful flower arrangements and cards. My mom always gave my sister and me a fun festive gift and we always wore red or pink.

These days, I still love to celebrate the Valentine’s day season, and though I made these lemon cookies with strawberry glaze Valentine’s day in mind, they can really be enjoyed any time of year. I love the speckles in the glaze from the freeze-dried strawberry powder and the overall “pink frosting flavored” vibe. The lemon cookies pair so well with the delicious strawberry glaze.

ingredients

for the cookies

  • 2 ¾ cups flour
  • 2 tablespoons baking powder
  • ¼ teaspoon salt
  • 1 cup (2 sticks) butter
  • 1 cup sugar
  • 2 tablespoons lemon zest
  • 1 egg
  • 1 teaspoon almond extract

for the glaze

  • 1 ½ cups confectioners sugar
  • 4-5 tablespoons milk
  • 3 teaspoons freeze-dried strawberry powder (I made my own by grinding up freeze-dried strawberries)

cookie steps

In a large bowl, mix together the flour, baking powder, and salt and set aside. Using a hand mixer or a stand mixer with the paddle, beat the butter and sugar until creamy. Add the lemon zest and beat in for another 2 minutes. Add the egg and almond extract and beat until combined. Slowly add in the dry ingredients and mix on low until the dough is evenly combined.

Wrap dough in plastic wrap and refrigerate for one hour. 

Preheat the oven to 350°F. Roll out the dough on a floured surface to ⅓ of an inch thick. Use a heart-shaped cookie cutter to cut out cookies. Bake for 10-12 minutes until the cookies just slightly start to turn golden. They will seem soft but will solidify more as they cool. Let cookies cool completely before glazing.

glaze steps

Combine confectioners sugar, milk, and strawberry powder in a medium-sized bowl. Stir vigorously to evenly incorporate.

Dip each cookie in the glaze and let any excess drip off the side. Let dry on a wire cooling rack until the glaze hardens. 

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Growing up, friends and family devoured these Austrian cream cheese cookies every Christmas, Easter, and even on holidays in between. They are light but textured, and traditionally filled with lekvar which is an Austrian prune butter or apricot jam. I filled these with a mixed wineberry and mulberry jam that I had made back in the summer from berries I picked locally, but apricot has always been my favorite.

The dough, which is somewhere between cookie and pastry, is rolled super thin. When baked, it puffs ever so slightly and becomes flaky.

Though I am an avid proponent of my kitchen aid stand mixer, I have found that the power of the mixer causes the gluten to develop, making the dough too tough for these delicate cookies. So just like my ancestors made it for generations, the dough must be made with your hands.

So squeeze away and get the added benefit of stress relief! Isn’t that what baking is really about anyway?

Makes about 5 dozen cookies

ingredients

  • 1 cup (2 sticks) butter, softened
  • ½ cup (4 ounces) cream cheese, softened
  • 1 tablespoon sugar
  • 2 egg yolks
  • 2 cups flour
  • 1 ½ cups jam or preserves
  • Powdered sugar

steps

Mix the butter and cream cheese in a bowl. Add the sugar  and egg yolks. Add in the flour and pinch and squeeze the dough with your hands until it comes together. Wrap in plastic wrap and refrigerate overnight.

When ready to bake, preheat the oven to 350°F. Cut the dough in quarters and working with one piece at a time, roll out dough as thinly as you can. Use a cookie cutter or knife to cut into squares.

Fill each square with a dollop of jam at the center. Fold one side into the center then fold the other side over it. I keep a bowl of water nearby to wet the corners of the dough so they stick together.

Bake until golden, 16 minutes, and let cool. Dust with powdered sugar. 

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Happy Winter Solstice, the shortest day of the year and the first official day of winter! With four days until Christmas, I’ve been baking a lot of cookies, including these berry spritz cookies.

Spritz cookies are a holiday classic. They are buttery, delicious and fun to make. The simple butter cookie dough is pushed through a cookie press directly onto a baking sheet to create the distinct shapes and designs.

Here, I replace traditional food coloring with freeze-dried berries, which are ground to a powder to add color and slight flavor! For these berry spritz cookies, I used strawberries and blueberries, but feel free to try other fun flavors like cranberry, pomegranate, or orange which create vivid, natural colors without added dye. Berry spritz cookies will add a touch of pastel to your holiday baking repertoire !

ingredients

for the cookie dough

  • 1 cup butter, softened
  • ½ cup sugar
  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons of ground freeze-dried sliced strawberries (about ½ cup unground)
  • 2 tablespoons of ground freeze-dried blueberries (about ¼ cup unground)

for the topping

steps

Preheat the oven to 400°F.

In a medium-sized bowl, mix together the flour and salt.

Beat the butter and sugar until light and fluffy. Add the egg, almond extract, and vanilla extract. Slowly add in the dry ingredients. Beat until the dough forms.

Divide the dough in half and place one half in a separate bowl and the other half in the mixer bowl. Add the strawberry powder to mixer bowl and beat on medium speed until thoroughly combined and dough has turned pink.

Remove the strawberry dough from the mixer bowl and beat the remaining dough with the blueberry powder.

Whisk the remaining egg with 1 tablespoon of water. 

Using a cookie press, press cookies directly onto a greased, unlined baking sheet. Brush with egg wash and sprinkle with turbinado sugar.

Bake for 6-7 minutes, rotating the pan once.