Cookies | Fifty-Two Cakes: Baking Recipes

January 20, 2012June 17, 2017

Cookie Recipe 3: Chocolate Chip Banana Cookies

I still love my cookie scoop more than most possessions in this house. I got a lot of organic bananas in my KC Door to Door Organics box this week, so this banana chocolate chip cookie recipe is what made the cut! They’re so beautiful and round and soft and fluffy, I just love them. I followed this recipe, but I would make a few changes. The recipe below is what I think is an improved version on the aforementioned link.

Chocolate Chip Banana Cookie Recipe Ingredients

3 large bananas, mashed
1 teaspoon baking soda
1/2 cup unsalted butter, softened at room temperature
1 cup sugar
1 egg, room temperature
1 teaspoon vanilla extract
2 cups flour
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 cup semi-sweet or dark chocolate chips

Chocolat Chip Banana Cookie Recipe Directions

Preheat oven to 350 degrees. In your kitchen mixer, mash the bananas. Add the teaspoon of baking soda and mix just until blended. Set aside. In a separate bowl, cream the butter and sugar until light and fluffy. Add an egg and beat just until blended. Add the banana mixture. Then add the flour, salt and cinnamon. Fold in the chocolate chips. Drop with spoons or a cookie scoop onto a baking sheet lined with parchment paper. Bake for about 11 minutes until slightly brown. Remove from cookie sheet with a spatula and cool on a wire rack.

Makes about 30 (2.5 dozen) cookies with 1.5 tbsp scoops.

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January 12, 2012June 17, 2017

Cookie Recipe 2: Chocolate Chip Oatmeal Golden Raisin Cookies

It’s cold out. Really cold. And windy, too. This is what I had in my house. This is what I came up with. There you have it. Have I mentioned how much I love my cookie scoop? I bloody love this thing.

Chocolate Chip Golden Raisin Oatmeal Cookies Recipe Ingredients

1/4 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
2/3 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup of quick-cook oats
1/2 cup chocolate chips
1/3 cup golden raisins

Chocolate Chip Golden Raisin Oatmeal Cookies Recipe Directions

Preheat oven to 350 degrees. I soaked my golden raisins in some white wine I had in the fridge and microwaved them briefly to plump them up a bit. This is totally optional. You can also use regular raisins if you like. I just happened to have golden raisins laying around the house. Line a cookie sheet with parchment paper. Mix the softened butter, white sugar and brown sugar until creamy. Add egg and vanilla extract and mix just until blended. Add dry ingredients and oats. Mix. Then add the chocolate chips and golden raisins. Mix just until blended. Bake for about 8 to 12 minutes, or a little longer if you prefer a crispy cookie. Remember – you can always add time, but you can’t take it away, so start small!

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Makes about 12 (a dozen) cookies with 1.5 tbsp scoops.

January 5, 2012June 17, 2017

Cookie Recipe 1: Meyer Lemon Ginger Cookies

The second “Fifty-Two” series officially begins! 2012 brings a lot of fresh beginnings, and I’m kicking the New Year off with a follow-up to Fifty-Two Cakes. Introducing FIFTY-TWO COOKIES! I apologize in advance to all my coworkers who are about to put on a few pounds because I’m back in the kitchen showing my oven a little love. I’m hoping to meet all the coworkers I don’t know yet over some delicious sugary goodness!

I got a couple of Meyer Lemons in my KC Door to Door Organics box this week, and was stumped for a way to use them. Until my friend Amy suggested it as a key ingredient in cookies. Brilliant! I asked everyone to vote for one of the three suggested ingredients on Facebook (by the way – if you have Facebook, please “Follow This Blog” below and to the right!) and ginger won out.

Ginger Meyer Lemon Cookies Recipe Ingredients

3/4 cup sugar, 1/4 cup sugar
1/2 cup butter, softened
2 Meyer lemons (1/2 tablespoon grated lemon peel, 1/4 cup lemon juice
1 egg)
1 1/2 cups flour
1 teaspoon ginger powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar

Ginger Meyer Lemon Cookies Recipe Directions

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Cream 3/4 cup sugar and softened butter until combined. Add the grated lemon peel, lemon juice, egg, flour, vanilla, ginger powder, salt, baking soda and cream of tartar and mix just until blended. Roll into balls, roll in the remaining 1/4 cup sugar like a snickerdoodle. I topped each of mine with a small piece of crystallized ginger just for fun, but that’s totally optional. I used my fancypants new cookie scoop to make mine and they were perfectly even! Bake for about 18 minutes. After a couple of minutes cooling on the pan, transfer to a wire rack to cool the rest of the way. Enjoy!

Makes about 18 cookies with 1.5 tbsp scoops.

April 15, 2011June 17, 2017

Homemade Thin Mint Cookies Recipe

They’re delicious, and they’re in the right ballpark, but I’ll be the first to admit, “Close, but no cigar.” You’ll still have to buy piles and piles of delicious, calorie-ridden Thin Mint cookies from your favorite local Girl Scout to get a taste of the real thing. This homemade thin mint cookie recipe is still delicious, though!

Homemade Thin Mint Cookie Recipe Ingredients

1/2 cup butter, softened at room temperature
1 cup white sugar
1 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large egg, room temperature
1/2 teaspoon mint extract
4 ounces of bittersweet chocolate, chopped
1/4 cup butter, separate from the other
Fresh mint leaves

Homemade Thin Mint Cookie Recipe Directions

Beat the softened butter and sugar until creamy. Add the egg, mint extract and chopped mint leaves. Sift together the flour, cocoa powder and salt together in a separate bowl. Add the dry ingredients mixture in parts, about 1/3 at a time and beating well after each addition. Divide the cookie dough in half. Lightly flour your work surface. Roll the thin mint cookie dough up from the long end into a long, tight roll about 1.5 to 2 inches in diameter. Wrap them in plastic wrap, and refrigerate overnight (or at least 5-6 hours). When you’re preparing to bake, put your rolls of thin mint cookie dough in the freezer. Get out your cookie sheets and preheat your oven to 350 degrees. After a half hour or so, pull out your cookie dough rolls and slice them 1/4 to 1/2 inch thick with a sharp knife. If you had trouble rolling your dough into a long roll and your cookies are a little thin, feel free to squish your disc down a bit if you like. Bake about 10 minutes minutes. While the cookies are cooling, melt your butter and chopped chocolate in a double boiler, stirring semi-constantly to avoid it scalding or burning. While the cookies are warm but nearing room temperature, plop them in the chocolate mixture and turn over once or twice to coat completely, then cool on a wire rack with waxed paper below it to catch the drippings, or directly on wax or parchment paper if you want. While the chocolate on the thin mint cookies is cooling, press a fresh mint leaf into the chocolate on the cookies that will be presented and eaten in the next day or so! Cute.

March 4, 2011June 17, 2017

Mexican Chocolate Snickerdoodle Cookies Recipe

This fabulous, incredible, amazing recipe was modified from the recipe at Post Punk Kitchen. Her recipe absolutely blew my mind, and I ate 5 cookies in one sitting. I was out of control. I had one more for breakfast this morning. I put what was left of the batch of cookies into containers to send my husband in Afghanistan – those guys and gals on the base are going to love them. These things are incredible. I can’t say enough good things about the recipe. So here it is, the Mexican hot chocolate snickerdoodle cookie recipe, slightly modified from the original recipe.

Mexican Chocolate Snickerdoodle Cookie Recipe Ingredients

1/2 cup canola oil
1 cup sugar
1/4 cup maple syrup
3 tablespoons milk (or almond milk if vegan)
1 teaspoon vanilla extract
1 teaspoon almond extract (or chocolate extract, per the original recipe)
1 2/3 cups flour, sifted
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1/3 cup sugar (for topping)
1 teaspoon cinnamon (for topping)

Mexican Chocolate Snickerdoodle Cookie Recipe Directions

Preheat oven to 350 degrees and line baking sheets with parchment paper. Mix together the sugar and cinnamon topping ingredients in a small bowl and set aside until later. In a mixing bowl, blend the canola oil, sugar, maple syrup and milk, then add the extracts. Sift in the dry ingredients a bit at a time, stirring in each addition. It’ll be a thick cookie dough. Roll into a disc of your desired cookie size, roll in the cinnamon-sugar topping, then line on the cookie sheet an inch or two apart. Bake for about 10 minutes. Cool for 5 minutes, then cool completely on a wire rack.

Gratitude and apologies to Isa Chandra Moskowitz and the Post Punk Kitchen blog for this amazing, incredible cookie recipe for Mexican hot chocolate snickerdoodle cookies. Really – WOW!