Week 50: Dipped Gingersnaps

We’re almost to the end, and this week is something that seemed appropriate for the holidays while still giving those fall feelings: Dipped Gingersnaps!

This recipe requires a little bit of prep as you need to make sure your eggs are at room temperature. Also, you need to make sure you have canola oil, molasses, and shortening. Hopefully you have molasses on hand because I had a heck of a time trying to find molasses in any of my local grocery stores.

At first, I wasn’t going to make this recipe since the yield was listed as 14-1/2 dozen. For those who don’t care about measuring things in dozens, that’s 174 cookies. I read the recipe further down, and that’s assuming a ball of dough that is 3/4″ in diameter, so I decided to use my favorite cookie scoop to make larger cookies instead. Needless to say, that idea paid off as I ended up making 45 cookies instead.

The recipe starts off easy enough: you throw in 2 cups of sugar and 1-1/2 cups of canola oil into the mixing bowl and stir it on low.

It doesn’t look much better in person.

While the canola oil and sugar are being mixed up, you put all the dry ingredients into a bowl and whisk them together.

When the canola oil and sugar are well mixed, you throw in the 2 eggs and the 1/2 cup of molasses and run it on low for a couple of minutes.

Once all the wet ingredients are combined, then you throw in the dry ingredients and let it mix on low for a while as well.

It actually smelled pretty good considering the molasses.

Once all the ingredients were combined, I called upon my trusty 1.5Tbsp Oxo Cookie Scoop to get me the cookie sizes I wanted. Make sure your cookie sheet is lined with parchment paper.

No way in hell am I making 174 cookies…

I baked them for between 15-17 minutes, and they came out perfect.

The cookies were getting a little too close together…

Once the cookies have cooled off, you need to melt your white chocolate and shortening together. I used two smaller bowls to do this.

Yes that’s shortening, not marshmallow cream, although that gives me an idea…

What I did was run the mixture in the microwave for 30 seconds at a time, but only did that twice. After the second 30-second run, I ran it for 15 seconds, and it came out perfect.

I took the cookies and dipped them halfway to get the look that we want.

Half moon cookies? Not quite…

Make sure you line your cookie sheet with wax paper to let the white chocolate dry.

Luckily only 45 cookies…

Once they’re dry, they look even better.


All and all, this wasn’t as bad as I thought it would be, and the cookies taste so good. I recommend this for holiday parties and for cookie plates, or if you’re in the mood for something different. It does take some initial prep, but overall I think it’s worth it.

As I’m reading this, I forgot to roll the dough in sugar, but they still came out amazing.


  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 2 large eggs, room temperature
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • Additional sugar
  • 2 packages (10 to 12 ounces each) white baking chips
  • 1/4 cup shortening


  1. In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.
  2. Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool.
  3. In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.


Week 49: Double Chocolate Crinkle Cookies

We’re in the final stretch! We made to December and have a few more recipes to try out before the end of the year!

For this week’s recipe, I decided to do something that my mom used to make for the Christmas cookie platter, and she gave me the recipe. Plus, it was finally time for a change from all the pumpkin-themed cookies.

This recipe is pretty simple. You first start off by combining all the dry ingredients in a bowl (flour, cocoa powder, baking soda, and salt).

Dry ingredients!

Then you get to mix the butter with the sugars, but make sure to combine your sugars first!

Once the sugars are nice and mixed together, you’ll throw it into the bowl with the butter and combine them.

Once you’ve combined the sugars and butter, you’ll throw in your egg and vanilla and mix it all up.

That’s the consistency we want!

Then you’ll put in the dry ingredients that you combined earlier. I always use a pre-cut sheet of parchment paper and slowly pour it in while the mixer is going.

Steady now…

Once all the ingredients are combined, you toss in a cup of semi-sweet chocolate chips for that double chocolate fun.

Costco really encouraging healthy habits by saying that a giant bag of semi-sweet chocolate chips is great for snacking. I guess it depends on your mood.

Once all the ingredients are combined, you get the nice double chocolate dough.

Ready for refrigeration!

Once it has been refrigerated for a minimum of 2 hours, it’s time to get our favorite cookie scoop out: the 1.5Tbsp Oxo cookie scoop!

Next, you’ll want to grab another bowl and mix some granulated sugar (white sugar) and some confectioner’s sugar (powdered sugar) together for rolling. You can honestly get away with using only half of the suggested amount.

Trust me, it’s more than a bowl of powdered sugar.

Make sure you line your aluminum cookie sheets with a single sheet of parchment paper. Then put your rolled balls of cookie dough onto the sheets. I recommend baking them for 14-15 minutes on an aluminum cookie sheet.

I got more than what the recipe called for!

The cookies won’t expand too much, but you could pull them out after 9 minutes and drop them on the counter to help make the cookies spread more. I think they’re fine the way they came out.

They look like they’re covered in snow.

Now you get to enjoy them!

This is a recipe that does require some planning ahead, as you’ll need to make sure you have your unsalted butter and egg both at room temperature. Also, you need to be sure you have 2 hours to let them sit. I actually made the dough in the afternoon and baked the cookies in the evening since I read the recipe ahead of time. It’s a simple cookie that is made with regular baking ingredients, and I recommend them for the holidays.


  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated (white) sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (180g) mini or regular size semi-sweet chocolate chips


  • 3 Tablespoons (35g) granulated (powdered) sugar
  • 1 cup (120g) confectioners’ sugar, for rolling


  1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and creamed, about 2 minutes. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined, then beat in the chocolate chips. The cookie dough will be thick and sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes. You can preheat the oven during this time.
  5. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  6. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.
  7. Bake the cookies for 11-12 minutes. If the cookies aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven for a couple more minutes. The cookies will be thick regardless, though– they deflate a little as they cool!
  8. Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
  9. Cookies stay fresh covered at room temperature for up to 1 week.


Week 48: Yellow Cake Batter Cookies

I wanted to do something simple this week since a lot of my previous cookies have required extra effort. This is one that can be made easily as long as you have room temperature butter (or if it’s softened ahead of time).

It starts off easy enough. You throw a stick of butter into the bowl to fluff it up with the paddle attachment. Then you throw in the four egg yolks and the one egg. You’ll probably need to scrape the bowl a bit to help it get all mixed up together.

After that, you add in the yellow cake mix little by little while the stand mixer is on the low-medium speed. To make it a little more fun, you throw in the quarter cup of sprinkles.

For this, make sure you add a sheet of parchment paper to the cookie sheet, because this will happen if you don’t…

Yep, rookie mistake…

So after lining the cookie sheet with a sheet of parchment paper, I used my favorite 1.5Tbsp cookie scoop to make about 18 cookies. You could probably make more with the smaller 1Tbsp cookie scoop, but I hate that thing with a passion.

That’s better…

These were run in the oven for 18 minutes and they came out perfect.

Simple and tasty.

I’m actually thinking of making these for a Christmas cookie plate and dyeing them red and green.


  • 1/2 cup (one stick) unsalted butter, softened
  • 4 egg yolks
  • 1 egg
  • 1 (15 1/4-ounce) box yellow cake mix, like Betty Crocker
  • 1/4 cup sprinkles


  1. Preheat oven to 325ºF. Line 2 cookie sheets with silicone mats or pieces of parchment paper.
  2. In a large bowl using a hand or stand mixer, beat butter on medium-high until soft and fluffy, about 2 minutes. Add egg yolks and egg, and beat until incorporated, about 2 minutes. Add cake mix in three increments over low speed. Fold in sprinkles.
  3. Use an ice cream scooper to drop rounded spoonfuls of dough onto cookie sheets, leaving sufficient space between each cookie.
  4. Bake for 15 to 17 minutes, turning sheets halfway through cook time, until edges start to turn golden brown. Remove from oven, and let sit on a hot baking sheet for 2 more minutes. Transfer cookies to wire racks to cool completely.


Week 47: Persimmon Cookies

So this week’s recipe was something that fell onto my lap. The COO at my work had a large bag of persimmons, and he was giving them out to everyone. I took a few to begin with, but then realized I could make cookies with them, so I went and got some more.


To make these cookies, you need to puree the persimmons. To do that, you need to cut them open (I cut them into fours), remove the center (like an apple), and scoop the inside of the good stuff. Then you have to run it into a blender for a while to get that sweet puree texture we desire for the cookie recipe.

Once it’s pureed, you need to mix 2 persimmons worth of puree with some baking soda in a small bowl. I personally used 3 persimmons worth because 2 didn’t seem like enough. Then you mix all the dry ingredients in a large bowl.

Dry and wet ingredients ready for action!

Once those sets of ingredients are ready, you need to mix one stick of butter (at room temperature) with a cup of white sugar.

I feel like the paddle attachment should go deeper into the bowl…

Then you get to add the egg and the puree mixed with the baking soda.


Once those are mixed together, then you need to pour in the dry ingredients. What I do is use a sheet of parchment paper and slowly add it to the stand mixer.

It’s better to add the dry ingredients to the stand mixer a little bit at a time.

After the flour mix is added, I threw in some craisins and some chopped walnuts, and let the mixer do its thing.

Once everything is combined, you get a nice spiffy looking dough.

Aw yiss…cookie dough. You can see chunks of the persimmon puree…

Unfortunately, this recipe calls for “teaspooonfuls” of dough onto the greased cookie sheet. That meant I needed to use my least favorite kitchen utensil: the Oxo Cookie Scoop 1Tbsp version. That thing sucks, and I need to find a better version.

For greasing the cookie sheets, I just took some unsalted butter and wiped it on the cookie sheets. Then I added the dough little by little. The cookies were baked for 18 minutes on an aluminum cookie sheet.


Needless to say, this was a favorite among my coworkers, and it’s definitely a keeper.

Oh great, I just got more persimmons from work…


  • 2 ripe persimmons, pureed
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour 
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 egg 
  • 1 cup white sugar
  • ½ cup butter
  • 1 cup raisins
  • 1 cup chopped walnuts


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Dissolve baking soda in persimmon pulp and set aside.
  3. Sift flour, spices and salt together, set aside.
  4. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
  5. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.


Week 46: Key Lime Pie Cookies

I decided this week to make cookies that weren’t fall-related, so I went with something that has nothing to do with anything frankly: Key Lime Pie Cookies!

I apologize for the lack of pictures. It was a busy weekend where it felt like I didn’t stop at all except to sleep.

The good news is that this is a recipe that can be made on impulse, assuming you have all the necessary ingredients. The only things you might need to get from the store are a couple of sticks of salted butter, a couple of limes (for zesting), and a container of lime juice.

The recipe comes together in the usual fashion: butter and sugar mixed together, egg and vanilla extract added, then the lime juice and lime zest, and then the flower mixed with the kosher salt and baking soda, with an added twist of graham cracker crumbs.

Unfortunately, this is one of those recipes that calls for the worst cookie scoop ever: the Oxo 1Tbsp scooper, and it once again didn’t do a good job of actually scooping cookie dough.

These were baked on aluminum cookie sheets covered with a sheet of parchment paper for 13 minutes.

Once the cookies have cooled down, you need to melt some white chocolate to drizzle. You need to microwave a bowl of white chocolate for 30 seconds at a time. I wouldn’t recommend more than three times because after the 4th time, it starts to clump up for some reason. Do not microwave the white chocolate for more than three times!

Once the white chocolate is melted, you need to somehow get it into a Ziploc bag, cut one of the corners, and squirt it onto the cookies.

I’m a master of my craft, lol.


  • 1 cup (2 sticks) salted butter, at room temperature 
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons key lime juice
  • 2 teaspoons grated lime zest
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon baking soda
  • 2 1/4 cups all-purpose flour
  • 1 cup finely crushed graham cracker crumbs
  • 1/2 cup white chocolate


  1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar on medium speed for 2 minutes until light and fluffy.
  3. Add the egg, vanilla, key lime juice and lime zest and continue mixing for 1 more minute, scraping the sides of the bowl as necessary. Mix in the salt and baking soda until incorporated.
  4. Turn the speed to low and add the flour and graham cracker crumbs until the dough comes together.
  5. Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet. Bake for 9 to 10 minutes, until the edges are lightly golden.
  6. Transfer the cookies to a wire rack to cool.
  7. Place the white chocolate in a microwave-safe bowl. Heat on full power for 25 seconds. Remove the bowl from the microwave and stir the chocolate. Repeat this process until the white chocolate is melted and smooth. Transfer the melted chocolate to a small ziptop bag. Snip one corner of the bag off with scissors and drizzle the white chocolate on top of the cookies. Allow the white chocolate to set completely.
  8. Store the cookies airtight at room temperature for up to 3 days.


Week 45: Pumpkin Spice Cookies!

As promised, I decided to make another pumpkin-themed cookie this week, and this time it was the Pumpkin Spice Cookie.

This is actually one of the easiest recipes to make, but it does require some planning ahead, as you need an egg at room temperature. No butter or sugar is needed, since the yellow cake mix makes up for it.

For this recipe, you’ll need three bowls: a small, medium, and large bowl. The large bowl will consist of your dry ingredients: yellow cake mix, quick cooking oats, and pumpkin pie spice. The medium bowl will have the wet ingredients: pumpkin, the egg, and canola oil. The small bowl will have your powdered sugar, orange juice, and orange zest.

No stand mixer required for this recipe!

There’s not really that much to the recipe. The most time consuming part of making this recipe is probably making the frosting for the cookies, since I had to freshly squeeze orange juice and then zested them for the frosting.

As long as you have the ingredients ahead of time, this is a very simple recipe to make. Plus, the yellow cake mix is pretty cheap at most grocery stores, so it’s not like it’s a stupidly expensive specialty ingredient.

This recipe calls for the use of our trusty 1.5Tbsp Oxo cookie scoop, that never lets us down, to scoop the balls of dough.

The only issue I had with this recipe was that you need to make sure you scoop the dough, place it on a cookie sheet coated in cooking spray, and flatten the cookies. Because the cookies were pretty sticky, it’s hard to get a large cookie for this.

They don’t get much bigger after baking, trust me.

I actually made this recipe twice because I originally made this recipe with the cookie dough balls on a cookie sheet covered with a sheet of parchment paper, but they felt way too soft for me. I remade them the next day and put them on the cookie sheets coated with cooking spray, and it made a marginal difference. It made the cookies a little more firm since you’re cooking the cookies directly on the aluminum cookie sheets.

The cookies were baked in the oven on aluminum cookie sheets for 23 minutes. Then they were cooled on racks, and then frosted.

The frosting was pretty easy to make, as you just combine all the ingredients. I’d recommend putting in 4 tablespoons of frosting since with 3, it’s pretty thick and hard to spread.

Final result!

Overall, I’d say this is a recipe I recommend for the fall season, and they’re going to be a delight for anyone you make them for.


  • 1 package yellow cake mix (regular size)
  • 1/2 cup quick-cooking oats
  • 2 to 2-1/2 teaspoons pumpkin pie spice
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 large egg, room temperature
  • 2 tablespoons canola oil


  • 3 cups confectioners’ sugar
  • 1 teaspoon grated orange zest
  • 3 to 4 tablespoons orange juice


  1. Preheat oven to 350°.
  2. Combine cake mix, oats and pie spice.
  3. In another bowl, beat pumpkin, egg and oil. Stir into dry ingredients just until moistened.
  4. Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake until edges are golden brown, 18-20 minutes. Remove to wire racks to cool.
  5. For frosting, combine confectioners’ sugar, orange zest and enough orange juice to achieve desired consistency.
  6. Spread over cooled cookies.


Week 44: Buttermilk Cookies

So I decided to do something that didn’t have pumpkin in it, but don’t you worry: next weekend, we’re back to pumpkin cookie recipes!

This weekend, I wanted to do something different, and I went with a buttermilk cookie recipe. It’s pretty simple and does require some prep. You do need to have one egg at room temperature, so there’s that. The only weird ingredients you need for this are buttermilk for the cookie dough and whole milk for the frosting.

The recipe starts off the usual way: mix the softened butter with the sugar. Then you throw in an egg with some vanilla. While it’s mixing you put in the dry ingredients mixed together, and then top it off with some buttermilk. It’s pretty standard procedure at this point.

You need to scoop up 1Tbsp balls of dough to put on your cookie sheet. Unfortunately, the Oxo one I have does a terrible job, and it can’t seem to give me a good consistent scoop every time. If anyone knows of any good 1Tbsp cookie scoops, I’m open to trying them out.

I baked the cookies for 14 minutes on aluminum cookie sheets with a sheet of parchment paper for easy cleanup. They came out perfectly browned on the edges.

After that, I made the frosting, which involves combining all the ingredients, although I just added the milk little by little instead of just measuring. The frosting came out perfect.

Do I recommend this recipe? Yes, if you can get a small amount of buttermilk and whole milk.

As I mentioned, this does require planning ahead.

I wish the cookies looked more consistent…


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • frosting:
  • 3 tablespoons butter, softened
  • 3-1/2 cups confectioners’ sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped walnuts, optional


  1. Preheat oven to 375°. Cream butter and sugar until light and fluffy.
  2. Beat in egg and vanilla.
  3. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  4. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets.
  5. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool.
  6. For frosting, combine butter, confectioners’ sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.


Week 43: White Chocolate Pumpkin Snickerdoodles

We’re back on the theme of fall-related cookies, with a recipe once again containing pumpkin.

This is another one of those recipes that you need to plan out ahead of time, and not because you need to make sure that your butter is at room temperature. If anything, this can be made on impulse, assuming you prepare ahead of time to have the dough sit for half an hour in the refrigerator.

The only random ingredients you need for this recipe are pumpkin puree and pumpkin pie spice.

The recipe starts off pretty easily. You melt the butter and combine it with the brown and white sugar. Then you throw in the pumpkin and vanilla. Once that is prepped, then the dry ingredients go together, and then you combine both bowls.

After the ingredients are combined, you need to refrigerate the dough for a minimum of 30 minutes.

After the dough is refrigerated, then you can scoop it, roll it in a bowl of combined sugar and cinnamon, and place it on the cookie sheet. You’ll need to flatten the cookies a little bit. This recipe calls for the use of our trusty 1.5Tbsp Oxo Cookie Scoop to make the nice even 1.5Tbsp rolls.

For this recipe, the cookies were baked on aluminum cookie sheets with a sheet of parchment paper for 14 minutes, and they came out perfect.

Smells like fall…

This is a good recipe to make on impulse, although don’t expect a large yield. The recipe will only make about 18 cookies, so this is something you make for yourself or someone close to you. This isn’t one of those “I need to make a bunch of cookies for a cookie exchange” recipes.


  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 cup (200g) granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86g) pumpkin puree*
  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice*
  • 1/2 cup (90g) white chocolate chips or chunks


  1. Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
  3. Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
  5. Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few white chocolate chips into the tops of the warm cookies. This is only for looks!
  6. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.  The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
  7. Cookies stay fresh covered at room temperature for up to 1 week.


Bonus: Chocolate Chip Cookies

Note: Miss Jones Baking Company sent me this cookie mix for free for me to try out.

The Miss Jones Baking Company reached out to me to try out one of their cookie mixes. They sent me the chocolate chip cookie mix for free, and these opinions are my own. They’re not paying me to say certain things about this product.

Let’s give it a try!

What is this product? It’s powdered cookie dough mix, where the only things you need to add are an egg and 2 tablespoons of butter (which is 1/4 of a stick of butter).

Luckily the butter is pretty easy to measure.

That top portion is all you need for this recipe.

This recipe is pretty simple to make. All you need to do is mix the softened butter and egg in a bowl, and throw in the dry mix.

The most unsettling omelet.
Throwing in the dry ingredients!
Cookie dough!

Once the dough was made, it was recommended to make these into a rounded tablespoon. Needless to say, I tried to use my definitely-not-trusty 1tbsp Oxo scooper, and it didn’t work very well, so I scooped all the cookies with it.

I baked them for 10 minutes on aluminum sheets with a layer of parchment paper, and they came out pretty good.

If you’re wondering, yes that one cookie in the lower right of the picture doesn’t have any chocolate chips in it.

These cookies came out pretty good, and I was surprised by how they tasted. This recipe used wheat flour and has a different mix of sugar that makes it healthier than most cookies. This honestly doesn’t feel like a sacrifice when it comes to wanting to make cookies but still want to be somewhat healthy.

Also, this works if you’re ordering stuff off Amazon and want some healthy chocolate chip cookies to make. They taste a little different, but if you’re trying to be better about your eating, they won’t make you feel like they’re trying to be something else.


Week 42: Tender Italian Sugar Cookies

Alright, so we’ve been doing quite a few cookies with pumpkin in them, so let’s change things up a bit and do something completely not related to fall: a sugar cookie!

So I was trying to find something different and unusual, and this seemed pretty simple that you can easily do it on the fly. There’s no butter required, so you can actually make this recipe on a whim. Even if you have butter still in the refrigerator, you can just cut what you need and melt it in the microwave. The only bizarre ingredient is probably the shortening that most people might not keep on hand.

The recipe starts off fairly simple by combining white sugar and shortening.

Shortening almost looks like vanilla ice cream, and I don’t recommend eating it with a spoon.

Once you combine the shortening and sugar, you throw in the eggs and vanilla. Then you throw in the dry ingredients, and you get your spiffy looking dough.

Yep, it’s cookie dough.

This recipe calls for the use of our trusty Oxo 1.5Tbsp scoop to make some perfectly rounded balls for baking. These were baked in the oven for 12 minutes, and they kinda looked like biscuits.

Cookies or biscuits?

Then you make some frosting and top the cookies by dipping the cookies into the bowl of frosting. The results look pretty good actually:

Red food dye plus blue food dye somehow turns into periwinkle…

Once they dry, they look amazing.

The utter magnificence!

This is a great recipe to make on impulse, and doesn’t really require planning ahead (like bringing anything to room temperature).


  • 3/4 cup shortening
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt


  • 1/4 cup milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups confectioners’ sugar
  • Food coloring and coarse sugar, optional


  1. Preheat oven to 400°.
  2. In a large bowl, cream shortening and sugar until light and fluffy.
  3. Beat in eggs and vanilla.
  4. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
  5. Shape dough into 1-1/2-in. balls. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  6. For icing, in a small bowl, combine milk, butter, vanilla and confectioners’ sugar until smooth. Tint with food coloring if desired. Dip tops of cookies in icing; allow excess to drip off. Sprinkle with coarse sugar if desired. Place on waxed paper; let stand until set.