Cookie Recipes - Handle the Heat

Strawberry Swirl Cookies

Tessa Arias — Wed, 26 Mar 2025 10:00:00 +0000

Calling all berry lovers! These stunning Strawberry Swirl Cookies are for you.

These cookies were inspired by my super-popular Soft & Chewy Sugar Cookies – but with a fresh, fruity twist! Half the dough is infused with freeze-dried strawberries for an incredible strawberry flavor without any artificial extracts or excess moisture.

The result? A soft, chewy, fruity cookie with a gorgeous naturally vibrant swirl.

Make these pretty cookies alongside my Baked Strawberry Lemon Doughnuts for Mother’s Day brunch or with my gooey Raspberry Brownies for Valentine’s Day. They’re also perfect for a baby shower!

Sprinkle of Science

How to Make Strawberry Swirl Cookies

My #1 Tip: Measure Your Flour Correctly!

Use a digital kitchen scale to measure your flour. Measuring with cups makes it SO easy to accidentally overmeasure flour, resulting in a crumbly dough and dry, hard, bland cookies.

If you don’t have a scale, use the spoon-and-level method to measure your flour.

Butter Temperature

Make sure your butter is at a cool room temperature – about 67°F. The butter should give slightly when pressed with your finger but still hold its shape. If your butter is too warm, you may end up with sad cookie puddles.

The Egg + Egg Yolk

Don’t skip the additional egg yolk! It adds richness and chewiness. If you skip the extra yolk, your sugar cookies won’t be as soft and chewy.

Also, be sure to use large eggs, about 56 grams in shell. Using medium or extra-large eggs will change the consistency of the cookies.

The Freeze-Dried Strawberries

Freeze-dried fruits contain no excess moisture and pack a very concentrated punch of flavor. You’ll need 1.4 ounces (40 grams) of freeze-dried strawberries, so be sure to buy a big enough package or two smaller packages. Find freeze-dried strawberries at Target, Trader Joe’s, or online here.

The easiest way to crush the berries finely is using a coffee grinder, small food processor, or small blender. Alternatively, you can place the strawberries in a zip-top bag and crush them with a mallet or similar object.

If crushing by hand, or if large chunks remain in your crushed strawberries, I recommend sifting through a fine mesh strainer before adding them to the dough for the smoothest results.

Can I Use Dried, Fresh, or Frozen Strawberries?

No, these cookies were created to use finely ground freeze-dried strawberries. Substituting fresh, frozen, or dried strawberries will add too much moisture to the cookie dough, preventing you from shaping into swirls.

How to Shape Swirled Sugar Cookies

1. Using a small 1-tablespoon cookie scoop, portion the plain dough into balls. Repeat with the strawberry dough.

2. Shape each ball into about a 5-inch log, tapering the ends slightly.

3. Gently press one plain log and one strawberry log together.

4. Roll them into a flat spiral shape.

4. Roll the spiral into a ball, keeping the spiral on top.

Note: If you notice that the dough is becoming too soft or sticky to handle, place it in the refrigerator for a few minutes to firm back up before proceeding.

More Recipes You’ll Love:

Strawberry Swirl Sugar Cookies

Strawberry Swirl Cookies feature ultra-chewy vanilla sugar cookie dough swirled with vibrant strawberry-infused cookie dough. Soft, chewy, fruity, and ready in under 1 hour!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 11

Total Time 56

Servings medium cookies

Author Tessa Arias

Ingredients

2 1/2 cups (318 grams) all-purpose flour, measured correctly*
2 teaspoons baking powder
3/4 teaspoon fine sea salt
2 sticks (226 grams) unsalted butter, at cool room temperature
1 1/4 cups (250 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1.4 ounces (40 grams) freeze-dried strawberries**, crushed

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and 1 1/4 cups sugar until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the mixing bowl. Add the egg, egg yolk, and vanilla, and beat until combined, scraping the bowl down as needed. Slowly beat in the flour mixture.
Remove just over half of the dough (about 435 grams) to a large mixing bowl and set aside. To the dough in the electric mixing bowl, add the crushed freeze-dried strawberries and mix on low speed until combined.
Using a small 1-tablespoon cookie scoop, portion out the plain dough and roll it into balls. Shape each ball into a 5-inch log, tapering the ends slightly. Repeat with the strawberry dough. Press one plain log and one strawberry log together side by side, then gently roll them into a flat spiral shape. Next, roll the spiral into a ball, keeping the spiral on top. Repeat with the remaining dough. If the dough gets too soft or sticky to handle at any point, refrigerate it for about 15 minutes until firmed.
Place the remaining 1/4 cup sugar in a shallow dish. Roll each ball of dough in sugar to coat evenly. Place the shaped dough on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with your palm.
Bake for 11 to 12 minutes or until the cookies are set and just beginning to brown at the edges. Cool for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days. To keep them soft, add a small tortilla to the container.

Video

Notes

*Be sure to measure your flour correctly. Too much flour will create a crumbly dough and tough, hard, bland cookies. Learn more about how to measure flour here.

**I find freeze-dried strawberries most consistently at Kroger, Target, or Trader Joe’s. You’ll likely need two bags. Crush the strawberries in a coffee grinder, small food processor, or small blender until very finely ground. If large chunks remain, sift through a fine mesh strainer before adding to the dough.

Photos by Joanie Simon.

Can I Use a Different Freeze-Dried Fruit?

Raspberry Cream Sandwich Cookies

Tessa Arias — Wed, 12 Feb 2025 10:00:00 +0000

Calling all raspberry lovers! These Raspberry Cream Sandwich Cookies are for you. Imagine biting into a soft, buttery sugar cookie sandwiching a luscious, tart, and naturally vibrant raspberry filling. It’s a cookie dream come true!

Most days of the year, if you give me the choice between chocolate and fruit flavors, I’ll pick chocolate. But sometimes, I crave something light, bright, and fresh.

Treats like Lemon Cookies, refreshing Key Lime Pie, and flavorful Raspberry Lemonade Cheesecake Bars steal the show when you’re in the mood for flavors reminiscent of springtime.

These sandwich cookies capture those same classic fruity flavors, all in one adorable little bite.

The sugar cookies are soft, chewy, and the perfect thickness. The raspberry ganache is creamy and perfectly tart. And the drizzle of white chocolate on top balances out the sweetness levels beautifully. I also like to add a sprinkle of freeze-dried raspberries for the prettiest presentation.

Perfect for Valentine’s Day, baby showers, tea parties, or just indulging on the couch, these Raspberry Cream Sandwich Cookies add a burst of flavor to your dessert repertoire!

Sprinkle of Science

How to Make Raspberry Cream Sandwich Cookies

The Cookies

I took my super-popular Soft & Chewy Sugar Cookies and made a few tweaks so that the cookies would come out a little thinner but just as soft, chewy, and delicious – the perfect vessel for a rich and creamy raspberry filling.

Make sure to measure your flour accurately. If you add too much flour, your cookies won’t be soft or chewy, may not spread, and will lack flavor. Use a digital kitchen scale; if you don’t have one, use the spoon and level method explained here.
Use cool room temperature butter. It’s important that your butter isn’t too warm; otherwise, your cookies may spread too much. Learn more about the importance of butter temperature in baking here.
Don’t reduce the sugar. Sugar plays a key role in the structure, texture, and shelf-life of cookies, not just sweetness. Learn more about everything sugar does in baking here.

The Raspberry Filling

We tested nearly a dozen (!) different filling variations before perfecting this raspberry ganache. Made with white chocolate, heavy cream, and freeze-dried raspberries, this filling is tart but sweet, smooth, and creamy, with a beautiful pop of color. No food dye needed!

Where to Find Freeze-Dried Raspberries?

Freeze-dried raspberries are available at Target, Trader Joe’s, Whole Foods, Kroger, and also online here.

Can I Use Fresh Raspberries?

Unfortunately, fresh raspberries don’t work well for this recipe. They produce a grayish-purple color when mixed with white chocolate, make the ganache too thin to hold its shape, and result in an overly sweet flavor.

If you’d prefer to use fresh raspberries, I recommend using my Buttercream Frosting recipe. Fold in some pureed raspberries, but be sure to strain the puree through a sieve to remove the seeds. Be careful not to add too much raspberry puree, as this may cause runny frosting.

Can I Use a Different Fruit for the Filling?

We haven’t tried that, but feel free to experiment with different freeze-dried fruits like strawberries. Just note that other fruits will have differing levels of sweetness, so this will impact the overall sweetness level of your cookie sandwiches.

Please note that dried fruit is different from freeze-dried fruit. Freeze-dried raspberries contain no excess moisture and pack a very concentrated punch of flavor, so use freeze-fried only in this ganache.

Do I Have to Roll the Cookies in Sugar?

I highly recommend rolling your cookies in sugar before baking. Skipping this step will impact their wonderful texture, and they also won’t caramelize as nicely, so they’ll lose some flavor, too. Plus, rolling the cookies in sugar creates a beautiful sparkle and helps form those pretty crinkles as they bake and cool.

Can I Make This Recipe With a Hand Mixer?

Yes, a hand mixer will work just fine for this recipe.

Can I Make These Cookies Larger?

We love using a small 1-tablespoon scoop for these sandwich cookies to create perfectly bite-sized treats that are easy to eat. However, you can definitely make them larger if you prefer! Just keep in mind that larger cookies will take longer to bake. Larger cookies also mean a higher filling-to-cookie ratio, so you may need to adjust the amount of ganache used.

Yes! You can easily adjust the recipe to make more or fewer cookies. If doubling, simply double all ingredients to yield about 30 cookie sandwiches—no other modifications needed.

If halving the recipe to yield about eight cookie sandwiches, reduce all ingredients by half. Note that you’ll need just half an egg—crack one into a small bowl, whisk well to combine, and then measure out two tablespoons.

How to Store Raspberry Cream Sandwich Cookies?

Completely cooled cookies can be stored inside an airtight container at room temperature for up to 4 days. Store assembled Raspberry Cream Sandwich Cookies inside an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days.

Can You Freeze Raspberry Cream Sandwich Cookies?

We haven’t tested freezing the fully assembled cookies, but the ganache may not hold up well to freezing and thawing. Instead, I recommend freezing the dough and baking when ready, then filling and decorating as directed in the recipe below.

To freeze the cookie dough, portion it into balls, roll them in sugar, and place them on a baking sheet. Freeze for about an hour until solid, then transfer to an airtight container and store for up to 2 months. Bake straight from frozen, reducing the temperature to 325°F and adding a minute or so to the baking time as needed. Learn more about freezing cookie dough here.

More Recipes You’ll Love:

Raspberry Cream Sandwich Cookies

Raspberry Cream Sandwich Cookies feature adorable sugar cookies filled with luscious raspberry ganache, with a white chocolate drizzle and a sprinkling of freeze-dried raspberries. These cookie sandwiches are sweet, tangy, and so pretty – perfect for Valentine’s Day, baby showers, or just a sweet treat for the family.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 10

Total Time 50

Servings cookie sandwiches

Author Lauren Gray

Ingredients

For the cookies:

1 1/4 cups (159 grams) all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 stick (113 grams) unsalted butter, at cool room temperature
1/2 cup plus 2 teaspoons (125 grams) granulated sugar, plus 2 tablespoons (25 grams) for rolling
1 large egg, at cool room temperature
1 teaspoon vanilla extract

For the filling:

3/4 cup (15 grams) freeze-dried raspberries*
6 ounces (171 grams) white baking chocolate, coarsely chopped
1/4 cup + 1 ½ teaspoons (67 grams) heavy cream, cold

For the topping:

3-4 whole freeze-dried raspberries crushed, optional
2 ounces (57 grams) white chocolate melted, optional

Instructions

Make the cookies:

Preheat oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt to combine.
In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the egg and vanilla and beat until combined, scraping down the bowl as needed. Slowly beat in the flour mixture.
Place the remaining 2 tablespoons sugar in a shallow dish. Using a small (1-tablespoon-sized) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with the bottom of your palm.
Bake for about 9-10 minutes, or until the cookies set and just begin to brown at the edges. Cool for 5 minutes before removing to a wire rack to cool completely.

Make the filling:

Grind the freeze-dried raspberries into a fine powder (a coffee grinder works perfectly here, or you can place in a ziptop bag and crush with a heavy object, such as a mallet). Sift the powder twice to remove any seeds—sifting once won’t be enough.
Melt the white chocolate in a double boiler over medium-low heat or in a microwave-safe bowl in 15-second increments, stirring between each round, until smooth.
Remove from heat and whisk the heavy cream into the melted white chocolate until fully combined. Let sit for 2-3 minutes, then stir in the raspberry powder. Let cool to room temperature.

Assemble the sandwiches:

Spread 1 heaping teaspoon of cooled filling on the bottom of half the cookies. Top each with the remaining cookies to sandwich.

Decorate:

Fill a small piping bag or zip-top bag with melted white chocolate and snip a very small opening at the tip. Drizzle chocolate over the tops of each sandwich, then lightly sprinkle with crushed raspberries.

Notes

*Find freeze-dried raspberries next to other dried fruits in stores such as Target, Kroger, Whole Foods, or Trader Joe’s, or online here.

The post Raspberry Cream Sandwich Cookies appeared first on Handle the Heat.

Lofthouse Cookies

Tessa Arias — Wed, 22 Jan 2025 10:00:00 +0000

Copycat Lofthouse Cookies are like little bites of sugar cookie nostalgia!

While I’ve always enjoyed store-bought Lofthouse Cookies, they’re a little too artificial tasting to me. I decided to create a homemade version that still delivers that nostalgic feel but with much better flavor.

It’s always so fun replicating nostalgic childhood treats from scratch. I’ve done it before with recipes like Homemade Oreo Cookies, deliciously crisp Milano Cookies, and soft, chewy Homemade Oatmeal Cream Pies. And these babies turned out just as perfect as the rest!

My team absolutely loved these copycat cookies! Emily from Team HTH likened the cookie dough flavor to funfetti cake batter, saying these are “truly something I wish I could eat constantly.”

These cookies are thick, soft, and balanced in sweetness. The icing sets beautifully, making them easy to transport. Plus, you can customize the icing color to suit any event, season, or holiday (check out my Christmas Lofthouse Cookies for inspiration!).

Sprinkle of Science

How to Make Lofthouse Cookies

What are Lofthouse Cookies?

Lofthouse Cookies, or Lofthouse Sugar Cookies, are mass-produced cookies available in most U.S. grocery stores and the grocery section of larger stores like Walmart and Target. The store-bought versions are thick, fluffy, very sweet sugar cookies with a hard buttercream-style frosting on top, garnished with sprinkles.

The cookies are available in various seasonal icing colors throughout the year – but the “classic” Lofthouse Cookie features pink icing with rainbow sprinkles.

Tips for Perfect Lofthouse Cookies

Measure your flour correctly: I highly recommend using a digital kitchen scale to weigh your ingredients, especially your flour. Too much flour can cause these cookies to become dry and hard! If you don’t have a scale, use the spoon and level method.
Sour Cream + Cornstarch: Don’t skip either one! These ingredients are vital to creating perfectly soft, fluffy, cakey sugar cookies, just like a real Lofthouse Cookie.
Butter temperature: To avoid greasy cookies that spread too much, ensure your butter is at a cool room temperature – about 67°F is perfect. Learn more about why butter temperature is important in baking here.
Don’t overbake: Bake these cookies just until they look dry on top but still pale at the edges. Overbaking will cause dry cookies.

What Type of Food Coloring is Best?

I recommend using a gel food coloring, like Americolor Gel Food Coloring. It gives you vibrant color with just a small amount without adding extra liquid that could affect the icing’s consistency. You can find it on Amazon here or at cake supply stores.

Feel free to skip the dye, if preferred, for a plain white cookie icing.

What Type of Sprinkles Should I Use?

That’s totally up to you! I recommend using jimmies (like these Wilton rainbow jimmies) to maintain the copycat Lofthouse Cookies look – but you can use any sprinkles you like! Check out these cute Valentine’s Day sprinkles, these adorable St. Patrick’s Day sprinkles, and these fun Halloween sprinkles – just to name a few!

Don’t like sprinkles? Feel free to skip them completely!

Can I Halve This Recipe? Can I Double This Recipe?

Sure! Simply halve all ingredients to yield approximately 12 cookies, or double all ingredients to yield about 48 cookies. No other modifications needed.

Storing & Freezing Lofthouse Cookies

Store Lofthouse Cookies at room temperature inside an airtight container for up to 6 days.

To freeze, place inside an airtight container with parchment or wax paper between layers to prevent sticking together. Freeze for up to 6 weeks. Thaw in the fridge overnight, then bring to room temperature before serving. Note that the sprinkles may bleed during thawing.

Photos by Joanie Simon.

Lofthouse Cookies

Bite into soft sugar cookie nostalgia with these copycat Lofthouse Cookies. This super easy recipe replicates the texture of Lofthouse Cookies perfectly but offers SO much more flavor! Simple recipe made with ingredients you may already have on hand.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 11

Inactive Time 3

Total Time 3 51

Servings medium-sized cookies

Author Tessa Arias

Ingredients

For the cookies:

2 ¾ cups (350 grams) all-purpose flour
1/4 cup (33 grams) cornstarch
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 stick (113 grams) unsalted butter, at cool room temperature
1 cup (200 grams) granulated sugar
1 large egg, at room temperature
1/3 cup (75 grams) sour cream, at room temperature
1 tablespoon vanilla extract
1/4 teaspoon almond extract, optional but highly recommended

For the frosting:

2 cups + 2 tablespoons (266 grams) powdered sugar, sifted
1 stick (113 grams) unsalted butter, at a cool room temperature
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
2 tablespoons (30 grams) heavy or whipping cream
Gel food coloring, if desired
Sprinkles, if desired

Instructions

Make the cookie dough:

Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. On low speed, add the egg, sour cream, vanilla, and almond extract (if using). Turn the speed to medium and beat until the mixture is thicker (will look slightly curdled), about 2 minutes. Scrape down the bowl again. On low speed, gradually add the flour mixture, beating until just combined.
Using a medium spring-loaded scoop (1 ½ tablespoons), drop balls of cookie dough onto prepared sheets in four rows of three. Roll each ball until smooth, then flatten them to ¼-inch thick with the palm of your hand. If the dough is too sticky, dampen your hands slightly as needed.
Bake until the cookies appear dry on the top but still pale at the edges, about 11 minutes.
Place on a wire rack to cool completely.

Make the frosting:

In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and butter. Mix on low speed until smooth and then increase the speed to medium and beat for another 3 minutes.
Add the salt, vanilla, and cream and beat on medium speed for 1 minute, adding more cream if needed. Add the food color, if using.
Frost each cookie with a heaping tablespoon of frosting. Use the back of a spoon or an offset spatula to spread it evenly. If you’d like to add sprinkles, do so right after frosting each cookie, as the frosting can set quickly. Allow the cookies to sit for about 4 hours or until the frosting is firm. This time may vary depending on your kitchen’s humidity.
Store at room temperature in an airtight container for up to six days or up to six weeks in the freezer. Thaw in fridge overnight, then let come to room temperature before serving. Note that coloring of sprinkles may bleed when frozen and thawed.

Notes

Cookie base adapted from Cookies: The New Classics by Jesse Szewczyk.

The post Lofthouse Cookies appeared first on Handle the Heat.

Espresso Martini Cookies

Tessa Arias — Fri, 13 Dec 2024 10:00:00 +0000

These Espresso Martini Cookies take your favorite adult beverage and turn it into chewy, gooey double chocolate chip cookie form. Heaven in every bite!

I’ve been on a bit of an espresso martini kick lately. Ever since I had an incredible espresso martini at Carbone in New York City with my best friend Ashley (aka Baker by Nature), I’ve been craving them!

So when I was brainstorming fun cookie ideas for the holiday season, the idea hit me: why not combine my go-to adult beverage with my go-to dessert!?

My team was so excited to try this recipe that I barely got the words “Espresso Martini Cookies” out before they were in the kitchen, testing the recipe to try for themselves!

The cookies received rave reviews from all friends and family who tried them. Even non-drinkers and coffee haters enjoyed these cookies.

Perfect for a girls’ night, a Christmas party, or New Years Eve Celebration. They shine on a cookie platter with other festive favorites like crispy Gingersnap Cookies, soft and chewy Christmas M&M Cookies, and pretty Red Velvet Crinkle Cookies.

Sprinkle of Science

How to Make Espresso Martini Cookies

What is an Espresso Martini?

Though not technically a martini, espresso martinis are as popular as the James Bond classic! Served cold, an espresso martini is an alcoholic beverage typically containing vodka, coffee liqueur, and freshly brewed espresso. These are shaken with ice, strained, served in a martini glass, and usually garnished with three coffee beans placed on top.

Tips for Chewy Cookies (& How to Avoid Hard, Dry Cookies)

Weigh your ingredients. To avoid dry, hard, or cakey cookies, use a digital kitchen scale to measure your ingredients – especially your flour and cocoa powder. If you don’t have a scale, use the spoon and level method.
Don’t overbake. Remove these cookies from the oven when they’re just set. Overbaking even a little can make cookies hard.
Use the right baking pan. I don’t recommend using a dark-colored pan as this can cause cookies to bake too quickly or even burn on the bottom. Learn more about the best and worst baking pans here.
Don’t reduce the sugar. It may seem surprising, but sugar actually does much more in baking beyond sweetening. Learn more about all sugar does in baking here.

The Cocoa Powder

Use Dutch-processed cocoa powder for a perfectly rich chocolate flavor. Don’t use natural (aka unsweetened) cocoa powder here as it works differently on a chemical level. You can learn more about the difference between Natural vs Dutch-Processed Cocoa Powder here.

The Chocolate & Chocolate Chips

I opted for bittersweet chocolate in the cookie dough to achieve a decadent chocolate flavor, paired with semisweet chocolate chips mixed in. Feel free to experiment with different chocolates in the base or alternative chocolate chips mixed in, but note that this will alter the sweetness of the final cookies.

The Espresso Powder

I always have espresso powder on hand for baking. I like King Arthur Espresso Powder, but brands like Ferrara Instant Espresso, which are widely available in supermarkets, will work, too.
Be sure to use instant espresso powder, not instant coffee, as they are different in flavor and texture and won’t bring much flavor to your cookies.
Similar to spices, espresso powders can lose their potent flavor if left to sit too long. If your espresso powder is older, you may need to add an additional teaspoon. Also, check your espresso powder is not expired – if it is, toss it and purchase a new container.
Feel free to also add extra espresso powder if you like a bolder coffee-forward flavor.
Alternatively, allow the dough to chill in the fridge for 24-72 hours before baking, as this allows the flavor to develop more (and this makes the cookies ultra chewy, too!)
Don’t like coffee? Try my Soft Batch Double Chocolate Chip Cookies instead!

The Coffee Liqueur

I recommend using Mr. Black or any coffee liqueur without a super high sugar content. Kahlua and Tia Maria will work just fine, but they have a high sugar content, so your icing will be even sweeter.

If you only have the sweeter brands on hand, feel free to use a little flaky sea salt on top of the just-glazed cookies to help offset the sweetness and give the cookies a salty-sweet flavor.

Do I Have to Use Liqueur in the Icing? Can I Skip the Alcohol?

Sure! For an Espresso Mocktail cookie, skip the coffee liqueur in the icing and simply use 3-4 tablespoons of coffee or espresso, or use 1/2 teaspoon espresso powder (add more to your preferred strength)+ 3-4 tablespoons of water in addition to the powdered sugar.

You can also skip the glaze entirely if preferred, for a simple yet delicious mocha cookie.

How to Glaze Espresso Martini Cookies

To make beautiful cookies, transfer the glaze to a sandwich baggie or small piping bag. Snip a small hole (smaller than you might think!) in one corner and pipe the glaze on top of the completely cooled cookies in stripes.

Alternatively, simply use a spoon or a fork to drizzle the icing across each cookie.

Our team couldn’t decide which way we preferred to bake these cookies, so when we were in the studio, we decided to experiment with this. We pressed some cookies down to slightly flatten prior to baking and left others in a ball. The resulting cookies speak for themselves – check out the picture below!

I recommend skipping pressing these cookies down before baking for the prettiest, thickest cookies with a fantastically chewy texture.

However, if thick cookies aren’t really your thing, go ahead and slightly flatten each dough ball before baking for slightly thinner cookies. This would work particularly well if you plan to use coffee ice cream to turn these into ice cream sandwiches!

Can I Halve This Recipe? Can I Double This Recipe?

Absolutely! Simply halve all ingredients to yield approximately 12-13 medium cookies or 7-8 large cookies. Double all ingredients to yield 50 medium cookies or 30 large cookies. No other modifications needed.

These cookies can be baked right away – but if you have time, I recommend covering the portioned dough balls well in plastic wrap and allowing them to sit in the fridge for 24-72 hours before baking. This creates a thicker cookie and allows the flavor to develop more, creating an incredible depth of flavor. Learn more about chilling cookie dough here.

How to Store Espresso Martini Cookies?

Once the icing has fully set, the cookies can be stored between layers of parchment paper and placed in an airtight container. Store at room temperature for up to 3 days. Add a tortilla to the container to keep the cookies softer for longer.

Can You Freeze Espresso Martini Cookies?

Sure! Freeze the portioned Espresso Martini cookie dough balls in a freezer-safe container for up to three months. Thaw overnight in the fridge before baking as directed below. Alternatively, bake directly from frozen, lowering the oven temperature to 325°F and adding a few minutes to the total baking time. Get all of my tips for freezing cookie dough here.

We have not tried freezing the baked, iced cookies, but note that the freezing and thawing process may cause the icing to weep.

Espresso Martini Cookies

Espresso Martini Cookies are Happy Hour in cookie form! A rich chocolate espresso cookie base is studded with gooey chocolate chips and topped with a delicious coffee liqueur glaze. Quick and easy to make and ready in just 45 minutes!

Course Dessert

Cuisine American

Prep Time 35

Cook Time 11

Total Time 46

Servings medium or 15 large cookies

Author Tessa Arias

Ingredients

For the cookies:

3 ounces (85 grams) bittersweet chocolate, chopped
1 1/4 cups (156 grams) all-purpose flour
1/3 cup (28 grams) Dutch-process cocoa powder
2-3 teaspoons instant espresso powder*
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 stick (113 grams) unsalted butter, at cool room temperature
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) light brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon vanilla extract
1 cup (170 grams) semisweet chocolate chips

For the glaze:

1 cup (125 grams) powdered sugar, sifted
3 to 4 tablespoons (35-47 grams) coffee liqueur, such as Kahlua or Mr. Black**

Instructions

Preheat the oven to 350ºF. Line baking sheets with parchment paper.
In a microwave-safe bowl, microwave chocolate in 20-second bursts until melted, stirring between each burst. Set aside to cool until just warm (about 80°F).
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer on medium-high speed to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add in the cooled, melted chocolate and beat until combined. Add the egg, egg yolk, and vanilla extract and beat until completely smooth and combined. Scrape down the sides and bottom of the bowl as needed. Slowly beat in the flour mixture. Fold in the chocolate chips with a rubber spatula. Dough will be sticky.
Using a medium spring-loaded scoop, drop 1 1/2-tablespoon balls of dough onto prepared baking sheets, spacing 2 inches apart. Wet your hands slightly, then roll each dough ball between your palms to smooth.
Bake for about 10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely.

Make the glaze:

In a small bowl, use a small whisk or a fork to combine the powdered sugar and coffee liqueur until a thick but pourable glaze forms. Place a sheet of parchment paper underneath the cooling racks to catch the glaze for easier clean-up. Drizzle glaze all over cooled cookies. Allow to set.
Store the cookies between layers of parchment paper in an airtight container at room temperature for up to 3 days.

Notes

*For a more pronounced espresso flavor, or if your espresso powder is less fresh, add 3 teaspoons of espresso powder.

Alternatively, cover the portioned dough balls well in plastic wrap and allow them to sit in the fridge for 24-72 hours before baking, for a thicker cookie with a bolder espresso flavor. Learn more about chilling cookie dough here.

**Use Mr. Black or a coffee liqueur without a super high sugar content for best results. Kahlua will also work just fine, but note that this has a high sugar content, so your icing will be sweeter.

Photos by Joanie Simon.

The post Espresso Martini Cookies appeared first on Handle the Heat.

Chocolate Peppermint Cookies

Tessa Arias — Thu, 12 Dec 2024 10:00:00 +0000

Can a cookie taste like Christmas music? Because if that’s possible, that’s exactly what these Chocolate Peppermint Cookies deliver!

There’s something about the combination of peppermint and chocolate that instantly captures all the festive fun and coziness of Christmas.

These cookies strike that perfect mint-chocolate balance, and the crushed candy canes on top take them to the next level.

If you need a fast, easy recipe this Christmas, these simple Chocolate Peppermint Cookies will be the perfect treat for any holiday party. No one has to know how quick and easy they really are to make!

Looking for more effortless Christmas baking recipes? Try pairing these with my simple Soft and Chewy Sugar Cookies, super easy Gingersnap Cookies, or cute Christmas Brownies to really wow your friends and family this holiday season!

Sprinkle of Science

How to Make Chocolate Peppermint Cookies

Tips for Thick, Chewy Cookies (and How to Avoid Dry Cookies)

Chill your dough – This step creates thicker, chewier cookies with a deeper, more complex flavor. Get all the details on why chilling cookie dough matters here.
Measure your flour correctly – Prevent dry, cakey, or bland cookies by using a digital kitchen scale to measure your flour and cocoa powder. If you don’t have one, use the spoon and level method.
Don’t overbake – For soft, chewy cookies, pull these from the oven when the edges are just set. A good-quality baking pan also helps – find my top baking pan picks (and ones to skip) here.
Don’t reduce the sugar – Sugar does more than sweeten–it impacts the texture, height, and shelf life of your cookies. Learn more about sugar’s role in baking here.

The Cocoa Powder

I prefer natural cocoa powder (also known as unsweetened cocoa powder) in this recipe, like Ghirardelli Unsweetened Cocoa Powder. Feel free to use Dutch-process cocoa powder instead – just note that your cookies will be slightly darker and a little less chewy.

Learn more about Natural Cocoa vs. Dutch Process Cocoa Powder here.

The Chocolate

We’re using chocolate in multiple forms here: melted bittersweet chocolate in the dough (along with cocoa powder) and semisweet chocolate chips as mix-ins.
I recommend sticking with bittersweet chocolate in the cookie dough to create a rich chocolate flavor that perfectly balances the sweetness and peppermint.
Feel free to experiment with the mix-ins! Bittersweet chips will make these cookies less sweet, while milk chocolate chips will add more sweetness.

The Extracts

Use peppermint extract here, in addition to vanilla extract, for the perfect balance of flavors. Don’t use mint or spearmint extract, which can make your cookies taste like toothpaste.

These cookies can be baked right away – but if you have time, I highly recommend covering the shaped dough balls well in plastic wrap and allowing them to sit in the fridge for 24-48 hours before baking for a thicker cookie with a richer, deeper mint chocolate flavor.

Learn more about the magic of chilling cookie dough here.

For adorably Christmassy cookies, and to add another dose of minty goodness, top these cookies with candy canes crushed up into small pieces.
Alternatively, use Starlight Candies crushed into pieces.
To crush, place unwrapped candies inside a ziptop bag and hit with a rolling pin or mallet.
To make this recipe even easier, use these crushed peppermint candies.
Don’t like candy cane pieces? Feel free to skip the crushed candy topping entirely or sprinkle with cute holiday sprinkles instead.
You can also use rainbow sprinkles for a treat that’s perfect to serve year-round.

Can I Halve This Recipe? Can I Double This Recipe?

Sure! Divide all the ingredients in half to yield approximately 12-13 medium cookies or 7-8 large cookies. For a double batch, just double all ingredients to yield approximately 50 medium cookies or 30 large cookies. No other modifications needed.

How to Store Chocolate Peppermint Cookies

Store Chocolate Peppermint Cookies in an airtight container at room temperature for up to 4 days. Store with a tortilla to keep cookies softer for longer.

Can You Freeze Chocolate Mint Cookies?

Yes! Follow the recipe through shaping the dough into balls and topping with chocolate chips. Wrap tightly with plastic wrap and chill for 24-72 hours. Then, transfer the dough balls to an airtight container and freeze for up to two months.

To bake, thaw overnight in the fridge before baking as directed below. You can also bake directly from the freezer – learn how to bake cookies from frozen here.

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies feature a decadent mint chocolate cookie base with chocolate chips throughout, topped with crushed candy canes, for the perfect Christmas cookie. These easy cookies are ready in just 35 minutes and taste like a mug of hot cocoa on a cozy winter night.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 10

Total Time 35

Servings medium cookies or 15 large cookies

Author Tessa Arias

Ingredients

3 ounces (85 grams) bittersweet chocolate, chopped
1 1/4 cups (156 grams) all-purpose flour
1/3 cup (28 grams) natural unsweetened cocoa powder¹
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 stick (113 grams) unsalted butter, at cool room temperature
1 cup (200 grams) granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup (170 grams) semisweet chocolate chips, plus more for garnish
1-2 candy canes, finely crushed²

Instructions

Preheat the oven to 350ºF. Line baking sheets with parchment paper.
In a microwave-safe bowl, microwave chocolate in 20-second bursts until melted, stirring between each burst. Set aside to cool until just warm (about 80°F).
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl using a rubber spatula. Add in the cooled, melted chocolate and beat until combined. Add the egg, egg yolk, peppermint extract, and vanilla extract and beat until completely smooth and combined, scraping down the bowl as needed. Slowly beat in the flour mixture. Fold in the chocolate chips with a rubber spatula. Dough will be sticky.
IF TIME PERMITS: Wrap the dough well in plastic and refrigerate overnight or up to 48 hours to intensify the flavor and thicken the texture.
Using a medium spring-loaded scoop, drop 1 1/2-tablespoon³ balls of dough onto prepared baking sheets spacing 2 inches apart. Dampen your hands slightly, then roll each dough ball between your palms to smooth. Flatten slightly with your palm. Dot generously (more than you think!) with additional chocolate chips.
Bake for about 10 minutes or until set. Immediately sprinkle each cookie with the finely crushed candy canes. Cool for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 4 days.

Notes

1. You can also use Dutch-process cocoa powder. The cookies will be slightly darker and less chewy.

2. If candy canes aren’t available, 6-8 finely crushed Starlight Peppermints or Peppermint Crunch sprinkles make a great substitute.

3. For large cookies, roll into 3-tablespoon balls and bake for 12 minutes. This will yield about 15 cookies.

Photos by Joanie Simon.

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Chocolate Mint Pinwheel Cookies

Tessa Arias — Tue, 10 Dec 2024 10:00:00 +0000

Chocolate Mint Pinwheel Cookies might just be the prettiest cookies you make this holiday season!

No Christmas celebration is complete without mint chocolate, and these cookies bring the best of both in a swirl of festive beauty. From my decadent Chocolate Peppermint Cheesecake to festive Peppermint Oreo Truffles and the show-stopping Peppermint Mocha Bundt Cake, this flavor combo always brings the magic–and these cookies are no exception!

I love how tender and light these pinwheel cookies are. They’re slightly crisp at the edges, soft in the middle, and wonderfully melt-in-your-mouth.

Each bite is a perfect balance of light chocolate and delicate mint. You’ll definitely find yourself reaching for more than one of these beauties

These Chocolate Mint Pinwheel Cookies are the perfect addition to any Christmas cookie box or holiday dessert platter, and they’re guaranteed to steal the spotlight at your next holiday potluck!

Sprinkle of Science

How to Make Chocolate Mint Pinwheel Cookies

How to Avoid Hard, Dry Pinwheel Cookies

To avoid dry, hard, flavorless pinwheel cookies, I highly recommend using a digital kitchen scale to measure your ingredients. Measuring by volume (using cups) makes it super easy to accidentally compact too much into each cup. If you don’t have a scale, learn how to use the spoon and level method here.

Be sure that your butter isn’t too warm! Start with butter at a cool room temperature, about 67°F. If your butter is too warm, your pinwheel cookies will spread too much in the oven.
Chill your dough before baking. Follow the chilling instructions in the recipe to prevent spreading and maintain a perfect spiral. This will also prevent the dough from sticking and make it much easier to work with, so it’s a win-win!
Keep your spiral fairly tight. Your spiral doesn’t have to be super tight, but ensure there are no gaps in your dough as you press the two halves together, then again as you roll it into a log, for a beautiful spiral.

The Extract

Be sure to use peppermint extract. I used McCormick Peppermint Extract. Avoid using mint extract as it can make your cookies taste like toothpaste!

Don’t like peppermint? Feel free to skip it and enjoy vanilla chocolate pinwheel cookies instead, or experiment with other extracts (just keep in mind that you may need to adjust the quantity, as potencies differ).

The Food Coloring

Use gel food coloring for best results.
We used Americolor Forest Green in the photos here for a darker Christmasy green color.
You can alternatively use Americolor Leaf Green for a more vibrant green – perfect for St. Patrick’s Day or Halloween!
Avoid using liquid food coloring, which can add too much excess liquid to the cookie dough.

Do I Have to Use Food Coloring?

No! Feel free to skip the dye and the peppermint extract, if desired, for a vanilla chocolate pinwheel cookie appearance.

How to Store Pinwheel Cookies

Store Chocolate Mint Pinwheel Cookies in an airtight container at room temperature for up to 5 days. Note that these cookies will soften more the longer they sit.

Can I Make Pinwheel Cookies Ahead of Time?

Yes! There are a few ways to make these pinwheel cookies ahead of time:

Baked, cooled pinwheel cookies can be frozen inside an airtight container for up to 1 month.
Alternatively, freeze the portioned pinwheel cookie dough slices on a parchment-lined baking tray until solid, then transfer to an airtight container for up to 3 months. Bake straight from the freezer at 330°F for 15 minutes, or until set. Check out my How to Freeze Cookie Dough post for all my tips on freezing cookie dough.
Once formed into a log, wrap the dough well in plastic wrap and place inside an airtight container for up to 48 hours. Slice and bake straight from the fridge, adding a minute or so to the bake time. Learn more about chilling cookie dough here.

More Mint Recipes You’ll Love:

Chocolate Mint Pinwheel Cookies

Chocolate Mint Pinwheel Cookies are as pretty as they are delicious! Crisp on the outside and soft in the middle, these pinwheel cookies are tender and light, with perfect peppermint and chocolate flavors throughout.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 11

Chill Time 2 10

Total Time 2 41

Servings cookies

Author Tessa Arias

Ingredients

2 1/4 cups (286 grams) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
2 sticks (226 grams) unsalted butter, at cool room temperature
3/4 cup (150 grams) granulated sugar
1 large egg, at cool room temperature
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
¼-½ teaspoon green gel food coloring*
3 tablespoons (16 grams) unsweetened cocoa powder
1 tablespoon milk

Instructions

In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the egg, peppermint extract, and vanilla extract and beat until combined, then scrape down the bowl again. On low speed, gradually add the flour mixture and mix until just incorporated.
Divide the dough in half (it’s ok if it’s not exact) and place one half in a small bowl. Starting with ¼ teaspoon, add green food coloring and mix with a spatula until evenly colored. Add more coloring if desired. Into the remaining plain dough, add cocoa powder and milk and beat on low speed until just combined.
Place each half of dough on a sheet of plastic wrap. Wrap and shape into a small rectangle. Refrigerate until firm but still pliable, about 1 hour.
Place a sheet of parchment paper on top of a silicone-lined baking mat. Place one half of the dough on top. Cover with plastic wrap. Roll dough into an 8×14-inch large rectangle about 1/4-inch thick. Repeat with remaining dough. Place both doughs, still covered in plastic, in the fridge or freezer until firm but pliable, about 10 minutes.
Once chilled, remove the plastic wrap from the green dough. Place dough down on a fresh sheet of parchment. Carefully peel away the parchment attached to the dough. Repeat the procedure to place the chocolate dough on top of the green dough, lining up as closely as possible. Press the dough together to ensure there are no gaps between layers. Trim the dough layers to create an even rectangle if needed.
Using the parchment paper under the green dough as a guide, slowly roll the long side of the dough into a tight log, making sure there are no gaps. Wrap log in parchment or plastic wrap** and freeze for 1 hour or until firm.
Line large baking sheets with parchment paper.
Using a sharp knife, trim the edges of the dough, then slice the dough log into 1/2-inch slices. Place slices on prepared baking sheets, spacing 2 inches apart. If the dough is slightly flat on the bottom from resting, don’t worry, they’ll still bake up round. Place the baking sheets in the fridge or freezer while you preheat the oven to 350°F.
Bake cookies for 10 to 12 minutes or until set. Place baking sheets on cooling racks and let cool for 2 minutes before removing the cookies to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. They will soften the longer they sit.

Notes

*Use gel food coloring for best results. We love Americolor’s Forest Green for the perfect Christmasy green color (used in recipe photos) or Americolor Leaf Green for a more vibrant green.

**Parchment is best for a smooth exterior.

This post was originally posted in 2015 and was updated in 2024 with recipe improvements, additional tips, and new photos. Photos by Joanie Simon.

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Sugar Cookie Icing

Tessa Arias — Mon, 09 Dec 2024 10:00:00 +0000

Nothing truly says ‘Christmas’ quite like a platter of beautifully decorated sugar cookies – and this Sugar Cookie Icing is the Christmas cookie game-changer you’ve been searching for!

It’s quicker and simpler to make than royal icing, which, while pretty, can be a hassle and isn’t always the tastiest. No mixer is needed here either, making this recipe even easier.

This icing is the perfect finishing touch to my Easy Cut-Out Sugar Cookies or classic Gingerbread Cookies for a festive treat everyone will love.

This Sugar Cookie Icing is the icing on the cake – I mean, cookie (). Enjoy creating memories with the kiddos as you ice your cookies for the holidays!

Sprinkle of Science

Powdered sugar: Also known as confectioner’s sugar or icing sugar, this is the base for our cookie icing. Do NOT skip sifting your powdered sugar. More on powdered sugar below.
Milk: In testing this recipe, we found that whole milk produces a slightly better-tasting cookie icing that’s also easier to pipe. You can use water instead, but check out the notes at the bottom of the recipe card for my recommendations. I haven’t tried any dairy-free milk alternatives.
Vanilla extract: For flavor. Feel free to use any extract in place of the vanilla extract. Peppermint, almond, or orange would all be delicious, but keep in mind that extract strengths differ, so you’ll need less of some extracts than others. Start with 1/8 teaspoon and increase to taste.
Gel food coloring: Gel coloring packs a powerful punch without adding extra liquid to the mixture. Americolor gel food coloring is my favorite. Start with just a drop, adding another drop or two until you reach your preferred color.

The Powdered Sugar

Use 10-X powdered sugar for the smoothest results, labeled as ’10-X’ on the package. This means it’s ground 10 times finer than granulated sugar. Both Domino and C&H are 10-X, as are most store brands, even if they don’t specify.
Avoid organic powdered sugar, which I often recommend for buttercream, but not for this icing recipe. Many organic powdered sugar products will give the icing a gray color instead of pure white. They also absorb moisture differently, requiring more tinkering to get the correct ratio.

If You Want a Crisp White Icing

Use conventional powdered sugar (like Domino or C&H) and skip the vanilla extract to avoid tinting the icing.

Every kitchen will be slightly different in the amounts of liquid needed, depending on the humidity levels and the brand of powdered sugar used. Simply adjust the ratio until it’s right for you, adding a little more sifted powdered sugar to thicken or a tiny splash (½ teaspoon at a time) more milk to thin.

Practice Your Designs Before Piping

Use a piece of parchment paper to test the consistency of the icing and to practice your decorating. Scrape the designs back into your bowl to avoid waste.

1. Use small squeeze bottles or pastry bags fitted with small plain tips. I prefer squeeze bottles – I find they’re easier to hold and handle, and they make less of a mess (especially if you’re getting the kids involved!)

2. If your flood icing doesn’t quite meet the edges, use a toothpick to gently encourage the icing all the way to the edges.

3. Apply sprinkles or glitter immediately, but wait at least 15 minutes before adding any layered piped detail (longer in humid environments) to prevent the details from sinking into the flood icing.

4. Use the border icing for any detail work.

Adding Corn Syrup

This recipe has a slight gloss and dries well without corn syrup – but if you want to add more shine and create a more viscous consistency, add 1 teaspoon.

Can I Double This Recipe?

Yes! Simply double all ingredients for both the border and flood icings in medium bowls – no other modifications needed.

For best results, use the sugar cookie icing the day it’s made. If you need to prep it ahead, store inside an airtight container at room temperature for up to one day, re-mixing with a fork before using.

Once your cookies are iced, they can take up to 24 hours sitting untouched at room temperature before they will completely harden enough to stack or transport without damaging. Feel free to serve sooner than this, but note that the icing may be soft and difficult to transport without damaging the decoration.

More Christmas Recipes You’ll Love:

You can find even more Christmas baking recipes here at my Christmas Recipe Headquarters here!

Sugar Cookie Icing

This easy Sugar Cookie Icing is made with just a few simple ingredients and dries completely, for glossy, smooth, stackable cookies. Delicious, easy, customizable recipe for the most beautiful Christmas cookies ever.

Course Dessert

Cuisine American

Prep Time 15

Setting Time 1

Total Time 1 15

Servings batch

Author Tessa Arias

Ingredients

For the border icing:

1 cup (125 grams) powdered sugar, (see Recipe Notes¹), sifted
1/2 teaspoon vanilla extract
1-2 tablespoons milk²
Gel food coloring, if desired

For the flood icing:

1 cup (125 grams) powdered sugar, or more, sifted
1/2 teaspoon vanilla extract
2-3 tablespoons milk²
Gel food coloring, if desired

Instructions

For the border icing:

In a small bowl, use a fork to beat together the sugar, vanilla, and 1 tablespoon of the liquid. If it’s too thick, add more liquid until you achieve your desired consistency. Mix in the food coloring, a few drops at a time, until colored to your liking. The mixture should be very thick but still pourable. Add more sifted powdered sugar as needed to thicken, or more liquid to thin.
Transfer the border icing to a squeeze bottle using a funnel. You can also scoop into a pastry bag fitted with a small plain tip. Before you begin icing any cookies, take a few moments to practice on a piece of parchment paper to get the feel of the icing.
Holding the bottle or bag tip directly over one corner of a cookie, begin tracing an outline of the cookie, squeezing gently and using both hands if needed to maintain consistent pressure. I prefer to allow a little slack in my icing line as I go. If you mess up, simply wipe the icing off and start again. Allow the icing to dry slightly before continuing with the flood icing.

For the flood icing:

In a small bowl, use a fork to beat together all the ingredients, starting with 2 tablespoons of liquid. If too thick, add more liquid. Mix in the food coloring, a few drops at a time, until colored to your liking. The mixture should still be pretty thick but will drizzle more freely than the border icing. Add more sifted powdered sugar as needed to thicken, or more liquid to thin. Pour the flood icing into a squeeze bottle or a pastry bag fitted with a small plain tip.
Prepare as many batches and colors of flood icing as you need to decorate your cookies.
Begin filling the interior of the border drawn on each cookie with the flood icing, being careful not to add too much that it overflows the border icing. Use either the nose of the bottle or a small toothpick to push the icing evenly over the cookie and up against the corners.
Cookies may be served after drying for 30 to 60 minutes. If you plan to package, stack, or transport the cookies, allow the iced cookies to dry for at least eight hours, with 24 hours recommended for best results. The cookies are fully dry when the surface is smooth and doesn’t smudge when touched. Once dried, store the cookies between sheets of parchment paper in an airtight container at room temperature for up to 10 days.

Notes

1. Powdered Sugar: The amount of powdered sugar needed for the icing will depend on whether you use milk or water, the sugar brand used, and the humidity of your kitchen. Adjust until you get the desired consistency.

2. Water works as an alternative to milk, with adjustments:
Border: 1 Tablespoon + 1 teaspoon water
Flood: 1 ½ Tablespoons water

3. Border vs. Flood icing: Use the Border icing for any cookies with any doming, such as drop cookies, as it stays put and covers the top better. For layered detailed decorations like lights on Christmas trees or vines on pumpkins, wait at least 20 minutes (or longer in humid conditions) before adding them to prevent sinking into the flood icing. Use the border icing for these details to ensure they stay defined.

Yield: This recipe will ice approximately 18 medium-sized cookies, but this number will depend on the size of the cookies and the thickness of the icing piped on each cookie. Feel free to double or triple this recipe as needed to ice more cookies.

The post Sugar Cookie Icing appeared first on Handle the Heat.

Christmas Lofthouse Cookies

Tessa Arias — Sun, 08 Dec 2024 10:00:00 +0000

Christmas Lofthouse Cookies taste just like the ones from the store, but with way better flavor and without any of the bland cloying sweetness. The best part? They’re SO easy to make!

During the hustle and bustle of the holiday season, you need a simple, stress-free recipe that still delivers on festive charm. Not to worry, I’ve got you covered! These cookies are perfect for everything from office parties to cozy family get-togethers.

Their thick, soft, and slightly cakey texture comes together with basic pantry ingredients—no dough chilling or intricate decorating that takes hours. Just sweet deliciousness and lots of Christmas joy!

They also make a picture-perfect addition to any Christmas cookie box, alongside classics like Gingerbread Cookies, crowd-pleasing M&M Christmas Cookies, and colorful Red Velvet Cookies with Cream Cheese Frosting.

These copycat cookies will be a hit with kids and adults alike as the ultimate bites of holiday-themed nostalgia.

Sprinkle of Science

How to Make Christmas Lofthouse Cookies

What are Lofthouse Cookies?

Lofthouse Cookies are a popular treat found in most U.S. grocery stores, as well as larger retailers like Walmart and Target. These cookies are known for their thick, fluffy texture and very sweet taste, topped with a hard buttercream-style frosting and sprinkles. The classic version features pink icing and rainbow sprinkles, but seasonal varieties are available throughout the year.

Tips for Perfect Lofthouse Cookies

Measure your flour correctly: I recommend using a digital kitchen scale. Too much flour will create dry, hard cookies that crumble. If you don’t have a scale, use the spoon and level method.
Sour Cream + Cornstarch: Don’t skip or substitute these ingredients, as both are vital to creating soft, fluffy, cakey sugar cookies, just like a real Lofthouse Cookie.
Butter temperature: Avoid greasy cookies that spread too much by ensuring your butter is at a cool room temperature – about 67°F is perfect. Learn more about butter temperature in baking here.
Don’t overbake: Bake these cookies until they just look dry on top, but are still pale at the edges. Overbaking will cause dry cookies.

What Type of Food Coloring is Best?

I recommend using a gel food coloring like Americolor Gel Food Coloring, for a bold color without adding too much excess liquid. It’s super fun and festive to use red food coloring or green food coloring in your icing – but feel free to skip the dye, if preferred, for a plain white cookie icing and get festive with the sprinkles instead!

What Type of Sprinkles Should I Use?

That’s totally up to you! You can use simple rainbow jimmies to maintain the Lofthouse Cookies look – or use a cute holiday sprinkle mix like this or this fun mix if preferred.

Don’t like sprinkles? Feel free to skip them completely!

Can I Halve This Recipe? Can I Double This Recipe?

Sure! Simply halve all ingredients to yield approximately 12 cookies, or double all ingredients to yield about 48 cookies. No other modifications needed.

Storing & Freezing Christmas Lofthouse Cookies

Store Christmas Lofthouse Cookies at room temperature inside an airtight container for up to 6 days. To freeze, place inside an airtight container with parchment or wax paper between layers to prevent sticking together. Freeze for up to 6 weeks. Thaw in the fridge overnight, then bring to room temperature before serving. Note that the sprinkles may bleed during thawing.

Christmas Lofthouse Cookies

Christmas Lofthouse Cookies are the cutest cookies you’ll make this holiday season! My Copycat Lofthouse Cookies are soft, fluffy, and slightly cakey – and taste SO much better than the storebought variety. Quick and easy recipe made with simple ingredients.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 11

Inactive Time 3

Total Time 3 51

Servings medium-sized cookies

Author Tessa Arias

Ingredients

For the cookies:

2 ¾ cups (350 grams) all-purpose flour
¼ cup (33 grams) cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 stick (113 grams) unsalted butter, at cool room temperature
1 cup (200 grams) granulated sugar
1 large egg, at room temperature
⅓ cup (75 grams) sour cream, at room temperature
1 tablespoon vanilla extract
¼ teaspoon almond extract, optional but highly recommended

For the frosting:

2 cups + 2 tablespoons (266 grams) powdered sugar, sifted
1 stick (113 grams) unsalted butter, at a cool room temperature
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
2 tablespoons (30 grams) heavy or whipping cream
Gel food coloring, if desired
Sprinkles, if desired

Instructions

Make the cookie dough:

Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. On low speed, add the egg, sour cream, vanilla, and almond extract (if using). Turn the speed to medium and beat until the mixture is thicker (will look slightly curdled), about 2 minutes. Scrape down the bowl again. On low speed, gradually add the flour mixture, beating until just combined.
Using a medium spring-loaded scoop (1 ½ tablespoons), drop balls of cookie dough onto prepared sheets in four rows of three. Roll each ball until smooth, then flatten them to ¼-inch thick with the palm of your hand. If the dough is too sticky, dampen your hands slightly as needed.
Bake until the cookies appear dry on the top but still pale at the edges, about 11 minutes.
Place on a wire rack to cool completely.

Make the frosting:

In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and butter. Mix on low speed until smooth and then increase the speed to medium and beat for another 3 minutes.
Add the salt, vanilla, and cream and beat on medium speed for 1 minute, adding more cream if needed. Add the food color, if using.
Frost each cookie with a heaping tablespoon of frosting. Use the back of a spoon or an offset spatula to spread it evenly. If you’d like to add sprinkles, do so right after frosting each cookie, as the frosting can set quickly. Allow the cookies to sit for about 4 hours or until the frosting is firm. This time may vary depending on your kitchen’s humidity.
Store at room temperature in an airtight container for up to six days or up to six weeks in the freezer. Thaw in fridge overnight, then let come to room temperature before serving. Note that coloring of sprinkles may bleed when frozen and thawed.

Notes

Cookie base adapted from Cookies: The New Classics, by Jesse Szewczyk

Photos by Joanie Simon.

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Peanut Butter Nutella Cookies

Tessa Arias — Fri, 06 Dec 2024 10:00:00 +0000

Peanut Butter Nutella Cookies are rich, decadent, and packed with irresistible flavor.

As a peanut butter fanatic and chocolate lover, I knew I had to put a chocolaty twist on my Peanut Butter and Jelly Cookies.

Nutella’s creamy, nutty flavor pairs perfectly with peanut butter, and wow – this combination in cookie form is practically otherworldly!

These cookies will look gorgeous on your Christmas cookie platters, right alongside my go-to Soft and Chewy Sugar Cookies, crowd-favorite Bakery Style Chocolate Chip Cookies, and nostalgic Hostess Cupcake Cookies.

I’m so excited to add these unique cookies to my cookie recipe collection. And the best part? They’re ready to enjoy in just 40 minutes – no mixer needed!

If you make these Peanut Butter Nutella Cookies this holiday season, please share a photo of your beautiful bake in the comments below so my team and I can drool over what you’ve made. It truly makes me so happy to know my recipes are part of your holiday celebrations!

Sprinkle of Science

How to Make Peanut Butter Nutella Cookies

Measure your flour correctly: I recommend using a digital kitchen scale to ensure precision when measuring your flour. When using measuring cups, it’s super easy to unintentionally compact your flour and add too much, creating tough, dry, or cakey cookies that don’t spread. If you don’t have a scale, use the spoon-and-level method.
Do not reduce the sugar: Sugar actually plays a big part in a cookie’s texture, doing so much beyond sweetening. Learn more about sugar’s role in baking here.
Avoid overbaking: Pull these cookies from the oven when they’re just set at the edges for perfectly soft cookies. Using a high-quality baking pan helps too – learn more about the best (and worst!) baking pans here.
Use natural peanut butter: More on this just below.

What Type of Peanut Butter for Cookies?

I recommend using natural peanut butter in these cookies.
Natural PB helps make these cookies thick and chewy with a stronger PB flavor.
Be sure to stir your peanut butter thoroughly before measuring so no dry bits or oily pockets remain.
If you only have conventional peanut butter, that will work fine, but your cookies may not be quite as thick or flavorful.
For extra peanut butter crunch, feel free to use crunchy PB.

Can I Use Almond Butter Instead of Peanut Butter?

We haven’t tried using almond butter in this recipe, but it works just fine in my Classic Peanut Butter Cookies, so it should be fine here, too. Simply swap the peanut butter for almond butter at a 1:1 ratio. Let us know in the comments below if you give this a try!

Can I Use Store-Brand Nutella? Can I use Another Spread Instead?

I used real Nutella for these cookies, but any hazelnut spread should work. Just remember that other brands may have different fat content, so it might help to chill your hazelnut spread before using it to prevent leakage as the cookies bake.

If you wish to use jam or jelly instead, check out my Peanut Butter and Jelly Cookies!

Can I Halve This Recipe? Can I Double This Recipe?

Yes! Simply divide all ingredients in half to yield about 10-11 cookies, or double all ingredients to yield about 42 cookies. No other modifications needed.

How to Assemble Peanut Butter Nutella Cookies

Assembling these cookies is easy, but it can get a little messy. Just have fun with it! Here’s the simple breakdown:

Use a large 3-tablespoon cookie scoop and roll large balls of dough between your palms.
Create a well in the center of each dough ball with your thumb.

Use a teaspoon or a small piping bag to add 1 heaping teaspoon of Nutella in the well of each cookie.
Carefully bring the edges of the dough over the Nutella pocket with your fingers, keeping some of the Nutella peeking out.

If your cookies come out of the oven a little misshapen, use a round cookie cutter slightly larger than the cookies and swirl it around each cookie to create a perfectly round cookie. Do this as soon as the cookies come out of the oven before they have a chance to set.

Can I Make Peanut Butter Nutella Cookies Ahead of Time?

Sure! Fully assemble the Peanut Butter Nutella Cookies and place the balls of dough inside an airtight container in the refrigerator for up to 48 hours. Bake as directed below, adding a minute or so to the bake time. Once baked, pull from the oven and lightly bang the pan on your countertop several times before continuing with cooling instructions. This will help the cookies even out and beautifully show the Nutella.

How to Store Peanut Butter Nutella Cookies

Store Peanut Butter Nutella Cookies inside an airtight container for up to 2 days. The cookies will be even more flavorful the next day, but they will also soften more the longer they sit.

How to Freeze Peanut Butter Nutella Cookies

Freeze the fully assembled cookies on a parchment-lined rimmed baking sheet until solid, then transfer to an airtight container.
Store in the freezer for up to one month.
Before baking, thaw overnight in the fridge, then bake as directed in the recipe, adding a minute or so to the bake time to account for the cold dough.
You may also bake cookies from frozen, but note that your cookies will be much thicker. Reduce the oven temperature by 25° and add a minute or two to the baking time.
Because you’ll be baking cold cookie dough either way, I recommend lightly banging the pan on your countertop several times immediately after pulling the cookies from the oven for beautiful, evenly spread cookies.

More Recipes You’ll Love:

Peanut Butter Nutella Cookies

Peanut Butter Nutella Cookies are thick, chewy, soft peanut butter cookies stuffed with gooey, decadent Nutella. This quick and easy recipe doesn’t even need a mixer, so it’s perfect for the holidays!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 14

Total Time 39

Servings cookies

Author Tessa Arias

Ingredients

1 stick (113 grams) unsalted butter
1 cup (270 grams) creamy natural peanut butter*, very well stirred
1 cup (200 grams) packed light brown sugar
3/4 cup (150 grams) granulated sugar
2 1/2 cups (318 grams) bleached all-purpose flour**
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
2 large eggs, at room temperature
1 tablespoon milk, any kind
1 teaspoon vanilla extract
¾ cup (222 grams) Nutella

Instructions

Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
In a microwave-safe bowl, microwave butter in 20-second bursts until melted. Add the peanut butter and stir until well combined. Add in the sugars and whisk together. Set aside to cool until just warm.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
To the cooled butter mixture, add the eggs, milk, and vanilla and whisk very well until thoroughly combined. Add the flour mixture and stir with a sturdy spatula until combined.
Using a large spring-loaded cookie scoop, form the dough into 3-tablespoon rounds. Roll between your palms to smooth. Using your thumb, create a well in the center. Add 1 generously heaping teaspoon of Nutella and only slightly seal it with dough. Keep a generous amount of Nutella visible. This process is a bit messy, but have fun with it! Place on baking sheet with the visible Nutella facing up. Repeat with remaining dough balls, spacing about 3 inches apart.
Bake for about 14 minutes, or until lightly brown at the edges.
Let cookies cool for 5 minutes on the baking sheet before removing them to a cooling rack to cool completely.
Store cookies in an airtight container for up to two days. The longer they sit, the softer they’ll become.

Video

Notes

*I recommend using natural peanut butter, such as Kirkland Organic, that’s been very well stirred as it will yield a much bolder peanut butter flavor; however, conventional peanut butter (Skippy and Jif) work well too.

**It’s important to use bleached all-purpose flour in this recipe, and measure your flour correctly. I used Gold Medal Bleached. Unbleached flour, especially with a high protein content like King Arthur flour, will cause the dough to be drier and more crumbly. If that’s all you have, reduce the amount of flour by 1-2 tablespoons.

Photos by Joanie Simon.

The post Peanut Butter Nutella Cookies appeared first on Handle the Heat.

Gingerbread Cookies

Tessa Arias — Thu, 05 Dec 2024 10:00:00 +0000

The heavenly aroma you’ll enjoy while baking these Gingerbread Cookies will put any candle to shame. It is truly the epitome of festive!

The process of rolling the dough, cutting out shapes, and decorating the baked cookies is a tradition I look forward to every year.

Is there anything more fun than dancing to Christmas music while baking something to share with loved ones?

Gingerbread spices are one of my favorite scents in the kitchen. That’s probably why I have so many spice-forward recipes – like my Crispy Gingersnap Cookies, gooey Gingerbread White Chocolate Blondies, and crowd-pleasing Chai Sugar Cookies.

These cookies are perfect for making with the kids and creating cozy holiday memories. I hope you enjoy the process every step of the way!

Tessa’s Tip

Chill your dough briefly before baking! Roll out your dough and chill it before cutting shapes, then chill or freeze the dough again for 10-15 minutes after shaping. This prevents spread and helps maintain perfect shapes.

Sprinkle of Science

How to Make Gingerbread Cookies

Should Gingerbread Cookies be Hard, Soft, or Chewy?

The texture of gingerbread cookies is a personal preference and can also be regionally based. In the U.S., we tend to enjoy them soft with a slight chew, while in the U.K., they’re often preferred crunchy and crisp. I included baking instructions for both preferences.

If you’re using a smaller gingerbread cutter, reduce the bake time slightly. Keep in mind that the cookies will firm up as they cool, so underbaking a bit will give you soft and slightly chewy cookies. Not sure how long to bake? Start by baking one cookie to find the perfect timing for your desired texture.

Ingredients for Gingerbread Cookies:

All-purpose flour: Weigh your flour to avoid thick, cakey, or dry gingerbread. If you don’t have a digital kitchen scale, use the spoon and level method instead.
Baking powder and baking soda: Make sure your leavening agents are fresh. Learn more about baking powder and baking soda and how to test for freshness here.
Salt: Just a little to balance everything out. I prefer fine sea salt. Learn more about different salts in baking here.
Spices: These gingerbread cookies are wonderfully spice-forward. More on spices below.
Unsalted butter: Make sure your butter isn’t too warm, which could cause your gingerbread men to spread. About 67°F is perfect.
Light brown sugar: The perfect amount to sweeten and create moist, tender cookies. Do not reduce the sugar – learn why here.
An egg: For structure and moisture. I have not tried any egg substitutes with this recipe.
Molasses: Be sure to use unsulphured molasses in this recipe and not blackstrap, which is very potent and bitter. We used Grandma’s Original Unsulphured Molasses.

Gingerbread Spices

Older spices carry less flavor than fresh spices. Give your spices a sniff to make sure they’re still very aromatic, and adjust the spice levels in the recipe accordingly. If your spices are expired, toss them and purchase new spices.

Feel free to add a little black pepper or cayenne if preferred.

Can I Substitute the Molasses?

Molasses is a critical component of this gingerbread recipe. Substituting it will alter the taste, texture, and color of the cookies.
If you live in the U.K., you can use treacle in place of the molasses. It’s basically the British equivalent.
If you can’t find molasses or treacle, use maple syrup, dark corn syrup, or honey in its place, and increase the spices to make up for that lost molasses flavor. Note the texture and color will be different.

How to Roll Out and Shape Gingerbread Dough

Roll the dough between two sheets of parchment paper or plastic wrap.
Place the parchment on a silicone baking mat to keep the dough from sliding as you roll it out.
Rotate the dough in quarter turns and roll from the center outward for an even thickness.
If your dough becomes too warm or sticky, refrigerate or freeze it for 10 minutes or until firm.
After cutting out shapes, chill the baking sheet in the fridge or freezer while the oven preheats to prevent spreading.

How to Decorate Gingerbread Cookies

The simplest way to decorate gingerbread is to pipe an outline, buttons, and a face with icing – or you can frost the entire cookie if you’d like. I recommend using a squeeze bottle to decorate, as it creates less mess and the kids can easily get involved! More cookie icing tips here.

How to Make Gingerbread Cookies Ahead of Time

Store gingerbread cookie dough inside an airtight container in the refrigerator for up to 2 days. The spiced flavor will actually intensify in the fridge! Learn more about chilling cookie dough here.

How to Store & Freeze Gingerbread

The baked, cooled, uniced cookies can be frozen for up to 2 months. Simply pop a tray of cookies in the freezer until solid, then remove to a sturdy airtight container (to prevent the cookies from breaking). To defrost, thaw at room temperature for a couple of hours before decorating and serving.

Be sure to check out my Christmas Recipe Headquarters page for more holiday baking recipes, tips, and inspiration!

Gingerbread Cookies

These Easy Gingerbread Cookies are packed full of wonderful spiced flavor and perfectly maintain their adorable shapes once baked. The dough comes together in no time, and the easy cookie icing is simple to make. Make-ahead tips included.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 11

Inactive Time 2

Total Time 2 31

Servings cookies

Author Tessa Arias

Ingredients

For the cookies:

3 cups (381 grams) all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
1/2 cup (100 grams) packed light brown sugar
1 large egg
1/2 cup (168 grams) unsulfured molasses (not blackstrap)**

For the icing:

2 cups (250 grams) powdered sugar, sifted
2 to 3 tablespoons milk
1/4 teaspoon vanilla extract

Instructions

Make the cookies:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg to combine. Set aside.
In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until well combined and smooth, 1 to 2 minutes. Scrape down the bottom and sides of the bowl. Add the egg and molasses and beat until combined. On low speed, slowly add the flour mixture and beat until incorporated. Shape the dough into a thick disk and wrap in plastic. Refrigerate until chilled, about 2 hours or up to 2 days.
Preheat the oven to 350°F. Line large baking sheets with parchment paper.
Remove dough from the refrigerator and let stand until just pliable enough to roll with ease. Place the chilled dough in between two large pieces of parchment paper or plastic wrap on a work surface. Roll the dough to a 1/4-inch thickness. Use a gingerbread man cookie cutter to cut out shapes from the dough and place on prepared baking sheets, spacing at least a 1/2-inch apart. Reroll remaining scraps of dough into 1/4-inch thickness and cut out more shapes.
If at any point the dough becomes too warm to hold its shape or becomes unbearably sticky*, return to the fridge (or freezer) until firm again.
Bake for 11 minutes, or until the cookies are set and the edges are slightly browned, rotating sheets halfway through. For crisper cookies, bake for about 13 minutes. Let the cookies cool on the pans for 3 minutes, then remove to wire racks to cool completely.

Make the icing:

In a medium bowl, whisk together the ingredients until a thick and smooth icing forms. Add more milk if the icing is too thick, or more sifted powdered sugar if it’s too thin.
Transfer the icing to a small squeeze bottle, piping bag, or ziptop bag with a small hole cut in the corner. Decorate the cookies with the icing. Allow to set before serving or storing.

Notes

*If you live in a humid environment (above 65%) and your dough is unbearably sticky, mix in an additional 1 ½ tablespoons of flour, then re-roll the dough and chill.

**Be sure to use unsulphured molasses in this recipe and not blackstrap, which is very potent and bitter.

If you encounter any issues with the cookies not keeping their shape, it’s likely because the dough wasn’t cold enough when it hit the oven – try freezing the shaped dough for about 15 minutes before baking.

This post was originally published in 2018 and has been updated with recipe improvements, additional baking tips, and new photos. Photos by Joanie Simon.

The post Gingerbread Cookies appeared first on Handle the Heat.

Cookie Recipes - Handle the Heat

Strawberry Swirl Cookies

How to Make Strawberry Swirl Cookies

My #1 Tip: Measure Your Flour Correctly!

Butter Temperature

The Egg + Egg Yolk

The Freeze-Dried Strawberries

Can I Use Dried, Fresh, or Frozen Strawberries?

How to Shape Swirled Sugar Cookies

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Ingredients

Instructions

Video

Notes

Strawberry Sugar Cookie FAQs

Can I Use a Different Freeze-Dried Fruit?

Raspberry Cream Sandwich Cookies

How to Make Raspberry Cream Sandwich Cookies

The Cookies

Cookie Sandwich Tips

The Raspberry Filling

Where to Find Freeze-Dried Raspberries?

Can I Use Fresh Raspberries?

Can I Use a Different Fruit for the Filling?

Do I Have to Roll the Cookies in Sugar?

Can I Make This Recipe With a Hand Mixer?

Can I Make These Cookies Larger?

Can I Halve or Double This Raspberry Cookie Recipe?

How to Store Raspberry Cream Sandwich Cookies?

Can You Freeze Raspberry Cream Sandwich Cookies?

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Ingredients

For the cookies:

For the filling:

For the topping:

Instructions

Make the cookies:

Make the filling:

Assemble the sandwiches:

Decorate:

Notes

Lofthouse Cookies

How to Make Lofthouse Cookies

What are Lofthouse Cookies?

Tips for Perfect Lofthouse Cookies

What Type of Food Coloring is Best?

What Type of Sprinkles Should I Use?

Can I Halve This Recipe? Can I Double This Recipe?

Storing & Freezing Lofthouse Cookies

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Ingredients

For the cookies:

For the frosting:

Instructions

Make the cookie dough:

Make the frosting:

Notes

Espresso Martini Cookies

How to Make Espresso Martini Cookies

What is an Espresso Martini?

Tips for Chewy Cookies (& How to Avoid Hard, Dry Cookies)

The Cocoa Powder

The Chocolate & Chocolate Chips

The Espresso Powder

The Coffee Liqueur

Do I Have to Use Liqueur in the Icing? Can I Skip the Alcohol?

How to Glaze Espresso Martini Cookies

Shaping the Cookie Dough

Can I Halve This Recipe? Can I Double This Recipe?

Do I Have to Chill This Cookie Dough?

How to Store Espresso Martini Cookies?

Can You Freeze Espresso Martini Cookies?

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Ingredients

For the cookies:

For the glaze: