#Cookie Recipe

[thelocalmuffin]

I am now allowed to post my recipe I created for @guidingstarsfz! I did a cookie based on Mercedes's love of sweets and lavender!

Leftovers are open! If you want a copy of the zine, get it here.

Thank you to the marvelous @arikabooboo for doing the spot art for this recipe! It's always wonderful to work with you!

[emmys-baking-adventures]

Oatmeal lace cookies are one of my favorites! Crunchy, chewy, and the perfect amount of sweet - I'm already looking forward to making these again + better. Recipe below!

Ingredients:

- 1 stick salted butter

- 1 cup light brown sugar, tightly packed (will try dark brown next time to see how it affects flavor)

- 2 teaspoons vanilla extract

- 1 tablespoon + 1 ½ teaspoons all-purpose flour

- 1 egg, room temperature

- 1 cup old-fashioned oats

1. Preheat the oven to 375°F. This recipe makes 24 cookies and I fit 6 on each baking sheet, so I lined 4 baking sheets with parchment paper. If you don't have that many it's fine; just make sure your sheets cool off between batches. Set prepared baking sheets aside.

2. Melt the butter and brown sugar in a small pot over medium heat. Stir frequently until the mixture becomes smooth and no clumps of sugar remain - it should resemble a thick paste.

3. Remove from heat. Add the flour and vanilla, and mix to combine. Set aside to cool; I waited for about 10 minutes.

4. When the mixture is warm, but no longer piping hot, you can add the egg. (If it's too hot, the egg will begin to scramble when added!) Then add the oats and stir until well-distrubuted throughout.

5. Each cookie will use 1 tablespoon of batter. Drop them onto the sheets, spaced at least 2 inches apart. Then use the back of a spoon to spread them into very thin circles. (Mine were not as thin as they could have been, so they didn't look as "lacey".)

6. Bake for 7-9 minutes or until the edges begin to darken. I like mine on the crispier side, so I left them until the edges were nicely golden-browned.

7. Let the cookies cool for about 10 minutes before moving to a wire rack to finish cooling completely. They should peel right off the parchment. Occasionally one will stick; an offset spatula should easily do the trick. Store in an air-tight container at room temp!

[daily-deliciousness]

4 ingredient cake mix cookies

[thegirl-in3z]

Chocolate chip cookies 🍪

[jobeana]

Easy Halloween Oreo Cake Bars

[electaaaaa]

Hey hi hello I have maybe made the best chocolate chip cookies of my life after finally perfecting the recipe. Should I drop said recipe?

[kingoftieland]

The ACTUAL RECIPE for Ted's biscuits is here! 🧈

[anonknitter]

This matcha cookie recipe is bonkers. It uses peanut butter of all things to enhance the matcha flavor and, bafflingly, it fucking works. I believe it's paywalled (but if you go find the video on YouTube and click through there it might let you in) so I screenshotted it from my dinky recipe app. I haven't made the frosting and tbh I might not, they are delicious enough

[goshyesvintageads]

The Amstar Corporation, 1975

[loganslowdown4]

Oh my gosh, so today for the 5 year anniversary of Patton’s Playlist, I decided to make something for the occasion!

Here is

Patton’s ’It’s Funny How Nobody Sings About’ Orange Chocolate Cookies!

I couldn’t not make him cookies, that would be like a dad crime lol

🍪🍊🍫

[clutterthings]

Triple Chips

[daily-deliciousness]

Lemon meltaway cookies

[recipes-from-a-worm]

Lemon Cookies

Ingredients

•2 cups of flour

•1/2 teaspoon of baking powder

•1 cup sugar

•1 tablespoon lemon zest

•1 tablespoon lemon juice

•1 egg

•1 and 1/4 cup unsalted butter melted

•1 teaspoon of vanilla extract

Glaze:

•1 cup of powdered sugar

•6-7 teaspoons of lemon juice

Directions

1)preheat oven to 350F

2)add flour, baking powder and sugar into a bowl

3)melt butter and add it to the bowl along with 1 tablespoon lemon juice and zest, the egg and vanilla

4) mix until everything is together and scoop on to a parchment lined baking sheet (I use a cookie scoop to get the perfect size!)

5) bake for about 15 minutes (may need a few more minutes but be sure to check them first!)

6) well baking mix up the glaze and set aside

7) once cool spoon the glaze on to each cookie and enjoy!

[emmys-baking-adventures]

I'm a sucker for a good pumpkin + chocolate combination, and this cookie recipe definitely hits the spot! It's just sweet enough to balance out the spices and bring you that perfect taste of fall. Recipe below!

- ¼ cup brown sugar, packed

Ingredients:

- ¼ cup granulated sugar

- ½ cup unsalted butter

- ¼ cup pumpkin puree (blot with paper towels if it's too moist and runny)

- 2 teaspoons vanilla extract

- 1 ½ cups all-purpose flour

- ¾ teaspoon salt

- ½ teaspoon cinnamon

- ¼ teaspoon ground cloves

- ¼ teaspoon nutmeg

- ¾ teaspoon baking soda

- ¾ cup white chocolate chips or chunks

1. In a large mixing bowl, cream the butter and both sugars until light and fluffy. Then add the pumpkin puree and vanilla extract and cream for another 1-2 minutes.

Directions:

2. In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, and baking soda to combine well.

3. Add the dry ingredients to the wet and mix until almost completely combined. Then add the chocolate chips and finish mixing the dough.

4. Wrap in plastic and refrigerate for at least an hour to prevent the dough from spreading. Preheat oven to 380°F.

5. Use a small scoop or your hands to form the dough into about 18 balls and place them on parchment-lined cookie sheets, 1-2 inches apart. Use a flat glass or your palm to flatten the tops of the cookies to prevent them from poofing/spreading too much.

6. Bake cookies for 9-12 minutes. Allow to cool on the pan for 5 minutes before moving to a wire rack. These cookies can be enjoyed warm or cool, but cool them completely before storing!

[honeybeegarden]

Elain’s Solstice Sugar Cookies

Note: This is a tried and true recipe I make multiple times a year, and have won dessert awards with. Everyone always asks me for this recipe, so I keep it close to my chest (the secret ingredient is sour cream!) I think this is the perfect recipe for Elain to debut at a Solstice party with Nyx & Feyre to just help her decorate. @elainarcheronweek

Ingredients

COOKIES

3 ½ cups all-purpose flour

1 ½ teaspoons baking soda

¼ teaspoon salt

1 cup unsalted butter, softened

¾ cup granulated sugar

1 egg

½ cup sour cream

1 teaspoon vanilla extract

FROSTING

½ cup unsalted butter, softened

2 cups powdered sugar

2 tablespoons milk

food coloring, for decorating

sprinkles, for decorating

Directions

1. In a medium bowl, whisk the flour, baking soda, and salt to combine.

2. In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.

3. Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.

4. Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.

5. Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.

6. Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.

7. Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.

8. Frost the cooled cookies and decorate as you wish.