Cookie 20 – White Chocolate Cherry Cookies

I admit, how pink these ended up was a total accident. I only meant to add about a half teaspoon of red food coloring for the entire batter but let’s just say I lost control. I admit, I truly LOVE the color they ended up, I just hate using that much food coloring in a single cookie batter recipe!  I wouldn’t go over the teaspoon or so my ended up at, but you can use as much or as little as you want, or even none at all if you prefer. I just wanted a pretty pink cookie recipe for Valentine’s Day. 🙂

This is a quick and easy cookie recipe using white chocolate chips and dried cherries (mine are just dried bing cherries from Trader Joe’s, but really whatever cherries, or even whatever dried fruit you have on hand is fine!). Let me know in the comments if you end up trying this recipe!

White Chocolate Cherry Cookies

Rating: 41

Yield: 3 dozen

White Chocolate Cherry Cookies

Beautiful pink cherry and white chocolate cookies for Valentine's Day. Quick and easy recipe for V-Day cookies using white chocolate chips and dried cherries.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 cup dried cherries
  • 1 1/2 cups white chocolate chips
  • Red food coloring (optional)

Recipe Directions

  1. Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, vanilla extract and milk and beat just until blended. I also added red food coloring at this stage. I meant to put about a 1/2 teaspoon but kind of lost control and it ended up closer to a teaspoon. I really hate using that much food coloring, but I have to admit the color turned out to die for!
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the white chocolate chips and dried cherries.
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 375 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cookie 18 – Cream Cheese Spritz Cookies

A colleague of mine gave me the Wilton Cookie Pro Ultra II Cookie Press in our holiday gift exchange at the office (hi, Kristen!), and I finally got a chance to use it. I had a little heart operation called cardiac catheter ablation last Friday to treat my PSVT so I thought it was only appropriate to do the heart-shaped die plate and make some adorable little cream cheese spritz cookies. This recipe came to me from mom-in-law Dawn, who said this is one of both my husband and his sister Carly’s favorite cookies. This is my first time using the cookie press, and my first time making spritz cookies, so I have a lot to learn. But for my first attempt, these aren’t too shabby! I found them to be a little plain, so I dipped a bunch halfway in chocolate and that did the trick. Stay tuned for next week’s cookie where I make a little more flavorful pink version of these cookies for Valentine’s Day. 🙂

This recipe is from FineCooking.com.

Cookie 18 – Cream Cheese Spritz Cookies

20 minutes

Cook Time: 9 minutes

1 hour

Yield: 100 cookies

Cookie 18 – Cream Cheese Spritz Cookies

Quick and easy cream cheese spritz cookie recipe with few ingredient to use with your cookie press. Can be customized with decorations, extracts and flavors.

Recipe Ingredients

  • 8 oz. (1 cup) unsalted butter, softened at room temperature
  • 3 oz. cream cheese, softened at room temperature
  • 1 cup sugar
  • 1 egg, separated into yolk and white
  • 1 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour, sifted
  • Colored sugars, sprinkles, etc.

Recipe Directions

  1. Soften the cream cheese and butter at room temperature.
  2. Preheat oven to 375 degrees.
  3. In your KitchenAid with the paddle attachment, beat the softened butter, softened cream cheese and sugar on medium for 2-4 minutes or until light and fluffy.
  4. Add the egg yolk and vanilla extract and beat just until blinded.
  5. Add the flour, about a half cup at a time, and mix on slow speed until blended.
  6. Fit your cookie press with your die plate of choice. I use the Wilton Cookie Pro Ultra II Cookie Press
  7. Roll about 1/4 of the cream cheese spritz cookie dough into a cylinder (flour your hands if you need to), insert into the tube and seal.
  8. Press cookies onto an ungreased cookie sheet.
  9. Beat the egg white lightly with a fork. Brush the tops of the cookies with the egg white. (I find a basting brush to be too harsh, so I just used my fingers!) Sprinkle with your colored sugars or sprinkles of choice.
  10. Bake 9-10 minutes, or just until they start to brown lightly around the edges. I prefer them on the lighter side out of the oven, as they will continue to cook some as they cool.
  11. Remove from the oven and let them cool on the baking sheet for 5 minutes.
  12. Transfer cookies to a wire rack to finish cooling.
  13. Let the cookie sheet cool completely before pressing the next batch.

Cooke 17 – Nutella (Chocolate Hazelnut) Cookies

Chocolate hazelnut spread – particularly Nutella – is probably my favorite thing in the universe. Allow me to illustrate:

On our honeymoon in Italy, I couldn’t resist sampling all the Nutella gelato that popped up on the streets of Rome, Venice and Cinque Terre. It’s the most delectable, sweet, satisfying, creamy, delicious little spread. And the fact that you can find Nutella en masse pretty much everywhere in the country tells me that Europe just … gets it.

So anyway, I’ve been dying to use the stuff in a cookie. Not that Nutella even needs a cookie. I eat the stuff by the spoonful. If you’re a fan of chocolate and hazelnut, I of course recommend the Nutella, Choco Dream, and Justin’s. Any of those spreads would work just fine for this quick, easy chocolate hazelnut spread cookie that has just 5 little ingredients.

Nutella (Chocolate Hazelnut) Cookies

5 minutes

Cook Time: 8 minutes

15 minutes

Yield: 24 Cookies

Nutella (Chocolate Hazelnut) Cookies

For chocolate hazelnut lovers and fans of Nutella or Justin's Chocolate Hazelnut spread, this chocolate hazelnut spread cookie is a quick, easy 5-ingredient recipe.

Recipe Ingredients

  • 1 cup chocolate hazelnut spread, such as Nutella or Justin's
  • 1/2 cup brown sugar
  • 1 cup flour
  • 1 egg
  • 1-2 tablespoons milk

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. Blend ingredients together in a bowl. Start with 1 tablespoon of milk, and add the second only if the dough seems too crumby.
  4. Either form into balls or use a cookie scoop to place on cookie sheet.
  5. Press down gently with fingers or with a glass. Don't smoosh it too much!
  6. Bake 7 to 8 minutes.
  7. Remove from oven and let sit on cookie sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Cookie 16 – Apple Spice Cookies with Cream Cheese Icing

Yes, this recipe is almost identical to Cookie #15 – Pumpkin Spice Cookies. When you’re making fifty-two different cookies, there are bound to be some similarities from time to time. That, and I had a 3-pack of varying fruit butters from Louisburg Cider Mill I needed to work through. Plus, it’s winter and all I can think about is the spices used in apple pie and pumpkin treats.

Apple Spice Cookies

Rating: 31

20 minutes

Cook Time: 10 minutes

30 minutes

Yield: 3 dozen

Apple Spice Cookies

Use apple butter and honey in this Apple Spice Cookies Recipe. An easy fall or winter cookie recipe for fans of apple butter and apple pie spices.

Recipe Ingredients

  • 1/4 cup unsalted butter, softened
  • 3/4 cups brown sugar
  • 3 tablespoons honey
  • 1 8.5-ounce jar of apple butter
  • 2 egg whites
  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 tsp cinnamon
  • 1/2 teaspoon baking spice
  • 1/2 teaspoon allspice

Recipe Directions

  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. Cream together the unsalted butter and brown sugar.
  3. Add apple butter and honey.
  4. In a separate bowl whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger and allspice.
  5. Add the dry ingredients to the wet ingredient mixture in two parts.
  6. Use a cookie scoop or spoons to drop into rounded balls on a cookie sheet lined with parchment paper.
  7. Bake at 350 degrees for 10 to 12 minutes.
  8. Remove from cookie sheet with spatula and cool on drying rack.

Whipped Cream Cheese Frosting for Cookies

5 minutes

Yield: 1-2 cups frosting

You don\\\\\\\\

Whipped Cream Cheese Frosting for Cookies

Quick and easy whipped cream cheese frosting that's great on cookies. This recipe for cream cheese cookie frosting does not harden.

Recipe Ingredients

  • 1/2 cup cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Recipe Directions

  1. Whip the cream cheese, butter and vanilla extract together just until blended.
  2. Add the powdered sugar a bit at a time and whip like crazy.
  3. Whip it. Whip it good.

 

 

Cookie 15 – Pumpkin Spice Cookies with Cream Cheese Icing

Mmm… pumpkin butter cookies. Mmm… topped with cream cheese icing. Mmm… with a sprinkle of pumpkin pie spice on top. It almost makes winter bearable doesn’t it? This pumpkin butter is the second in a line of three assorted fruit butters I got in a set from Louisburg Cider Mill. The honey is local, from Busy Bee Acres in Odessa, Missouri. And of course the spices came from my favorite place – Penzey’s Spices. I didn’t have any ground cloves on hand so I had to use my little spice grinder, but boy did it smell great!

Pumpkin Spice Cookies

Rating: 41

20 minutes

Cook Time: 11 minutes

Yield: 2 dozen

Pumpkin Spice Cookies

Use pumpkin butter and honey in this Pumpkin Spice Cookies Recipe. An easy fall or winter cookie recipe for fans of pumpkin butter and pumpkin spices.

Recipe Ingredients

  • 1/4 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1 8.5-ounce jar of pumpkin butter
  • 3 tablespoons honey
  • 2 egg whites
  • 2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice

Recipe Directions

  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. Cream together the unsalted butter and brown sugar.
  3. Add pumpkin butter and honey.
  4. In a separate bowl whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger and allspice.
  5. Add the dry ingredients to the wet ingredient mixture in two parts.
  6. Use a cookie scoop or spoons to drop into rounded balls on a cookie sheet lined with parchment paper.
  7. Bake at 350 degrees for 10 to 12 minutes.
  8. Remove from cookie sheet with spatula and cool on drying rack.

Whipped Cream Cheese Frosting for Cookies

5 minutes

Yield: 1-2 cups frosting

You don\\\\\\\\

Whipped Cream Cheese Frosting for Cookies

Quick and easy whipped cream cheese frosting that's great on cookies. This recipe for cream cheese cookie frosting does not harden.

Recipe Ingredients

  • 1/2 cup cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Recipe Directions

  1. Whip the cream cheese, butter and vanilla extract together just until blended.
  2. Add the powdered sugar a bit at a time and whip like crazy.
  3. Whip it. Whip it good.

Stir the gooey stuff together until blended then start adding the powdered sugar gradually. Whip it. Whip it good.

Ice the completely cooled pumpkin butter cookies with the whipped cream cheese frosting, and top with a very light dusting of pumpkin pie spices to finish it off!

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