The idea for these raspberry lemonade snickerdoodles has been brewing in the back of my brain for awhile. I love a good snickerdoodle riff, starting with these gingerbread latte snickerdoodles a couple years back. After working on a classic snickerdoodle recipe + variations for my upcoming book, I’m now revisiting a few ideas that I didn’t have room to include (like these graham cracker snickerdoodles from earlier this summer). The beautiful multi-colored sugar cookies from Amy and Sarah inspired the look for this zesty and cheerful raspberry lemonade version!
Making these cookies is fairly straightforward, but for the full raspberry lemonade experience you’ll need a few special ingredients:
Cream of tartar: Cream of tartar is an acid (in powder form; find it in the baking/spices aisle of your grocery store). Combined with baking soda, cream of tartar leavens these snickerdoodle cookies and produces the classic snickerdoodle tang. While there are a lot of suggested substitutions for cream of tartar on the internet, I have not tried them in this particular recipe.
Freeze-dried raspberries: To get a concentrated amount of raspberry flavor in these cookies, I use ground freeze-dried raspberries. Freeze-dried fruit is an amazing way to amp up your baked goods as it brings intense flavor without extra moisture. I ground up whole freeze-dried raspberries into a powder and added it directly to the cookie dough. Freeze-dried fruit is available online and in many grocery stores.
Citric Acid: To give these cookies an extra tangy zing, I use a small amount of citric acid in the sugar sprinkle. Citric acid occurs naturally in citrus fruits (like lemons!) and is also artificially made and used as a flavoring agent and preservative. Citric acid is commonly found in the baking/spices aisle of the supermarket or in bulk food stores. Can you omit it? Sure, but your cookies will not be nearly as punchy. (You could try sprinkling a little lemon zest onto the cookies right after baking, but the flavor will be less potent.) Citric acid keeps well and can be used in many other recipes that might benefit from a little pucker!
Anyways, enjoy these summery snickerdoodles! They really put a smile on my face!
Raspberry Lemonade Snickerdoodles
Makes 12 cookies
For the raspberry lemonade snickerdoodle base:
Zest of one medium lemon
120g (scant 2/3 c) granulated sugar
30g (2 1/2 Tbsp) light brown sugar
113g (1/2 c) unsalted butter, at room temperature
1 tsp cream of tartar
1/2 tsp baking soda
3/4 tsp kosher salt (I use Diamond Crystal; use 1/2 tsp if using another brand of kosher salt or 1/4 tsp table salt)
1 large egg, at room temperature
175g (1 1/3 c plus 2 tsp) all purpose flour
6g finely ground freeze dried raspberries (1 Tbsp ground, from about 1/4 c whole freeze dried raspberries), plus extra for sprinkling (optional)
1-2 drops pink/fuschia food coloring (optional, for more intense color)
For the lemonade sugar sprinkle:
25g (1/8 c) granulated sugar
1/2 tsp citric acid
In the bowl of a stand mixer fitted with the paddle attachment, combine lemon zest and sugars. Use your fingertips to rub the zest into the sugars until fragrant — this releases the essential oils from the zest and intensifies the lemon flavor of the cookies.
Add the butter, cream of tartar, baking soda, and salt to the zest-sugar mixture. Mix on low to combine, then increase the speed to medium and cream until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl and the paddle a couple times during this process to ensure even mixing.
Reduce the mixer speed to low and add the egg. Increase the speed to medium and mix until smooth. Scrape down the bowl and paddle.
With the mixer on low, add the flour. Mix just until combined. Use a flexible spatula to stir from the bottom of the bowl a few times to make sure everything is well-mixed and there are no pockets of unincorporated flour.
Remove half the dough and wrap in plastic. Add the ground freeze-dried raspberries and food coloring (if using) to the remaining half of the dough and mix until combined. Wrap in plastic. Chill both pieces of dough until firm but still pliable, about 30-45 minutes.
While the dough is chilling, preheat the oven to 375°F with a rack in the middle and line two large baking sheets with parchment paper.
In a small bowl, whisk together the granulated sugar and citric acid for the lemonade sugar sprinkle.
Divide each half of dough into twelve acorn-sized balls. You should end up with a total of 24 balls, 12 of each color (about 20g each). Gently press one ball of each color together to form 12 cookies total — don’t roll them too tightly so the colors remain distinct. Toss each in the lemonade sugar sprinkle, coating completely. Place the cookies on the prepared baking sheets about 2½ inches apart.
Bake the cookies one sheet at a time until the cookies have puffed and edges are set but the centers are still soft, about 10 to 12 minutes. Rotate the sheet in the oven halfway through baking. Immediately after removing the cookies from the oven, sprinkle a little more ground freeze-dried raspberries on the berry half of the cookie, if desired. Cool the cookies on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container for up to 3 days.
People often ask how I come up with ideas of what to make. I have many sources of inspiration — cookbooks, Instagram, the supermarket (moreso when it was normal to go there and just browse…one day, one day) — but perhaps the most common one is that I need to use something up. In this case, it was a small bag of graham cracker crumbs that wasn’t enough for making a pie crust or anything else semi-useful. I happened to be in a cookie-making mood (pretty common these days), so I figured I’d just chuck them in my snickerdoodle dough and see what happened.
Well, the cookies were good but not quite right; but now of course the idea of graham cracker snickerdoodles was stuck in my head. So yes, I had to go get more graham crackers to continue testing and tweaking the proportions of this recipe. And yes, now I have another small bag of graham cracker crumbs just waiting to be the muse for another recipe. Vicious cycle, tough job, someone’s gotta do it!
Anyways, about these graham cracker snickerdoodles. These cookies combine the soft chew and slight tang of a classic snickerdoodle with the pleasant wheatiness and honey-cinnamon vibes of a graham cracker. They’re the perfect mid-afternoon snack, though one of these days I’m going to test the theory that they’d make pretty fine ice cream sandwiches as well.
A few notes:
In the spirit of graham crackers, I use a whole wheat flour for the cookie dough. Traditionally graham flour is coarse and unsifted wheat flour, but here I’ve gone with my favorite sifted red fife flour from Flourist. It has a lovely flavor and texture, and works very well as a 1:1 swap for all-purpose flour in baked goods. I think any soft white wheat flour would work nicely here, or simply use all-purpose.
There are also actual graham crackers inside and out — some mixed into the cookie dough, and some in the sugar sprinkle used to roll the cookie dough balls in before baking. Don’t go overboard and add too many graham cracker crumbs to the actual dough — the dough will be too overloaded and won’t spread properly (I speak from experience). A digital scale is (and always is) your friend here.
If you don’t want to bake all the cookies off at once, you can refrigerate the dough up to 5 days or freeze for longer storage (in both cases, wait until right before baking to toss in the sugar sprinkle). It’s difficult to get the sugar sprinkle to stick to dough that is too cold, so I suggest taking the dough out of the freezer/fridge while preheating the oven. Roll the dough balls in your hands to slightly warm up the dough before rolling in the sugar sprinkle and baking.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, honey, cream of tartar, baking soda, cinnamon, and salt. Mix on low to combine, then increase the speed to medium and cream until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl and the paddle a couple times during this process to ensure even mixing.
Reduce the mixer speed to low and add the egg and vanilla. Increase the speed to medium and mix until smooth. Scrape down the bowl and paddle.
With the mixer on low, add the flour and graham cracker crumbs. Mix just until combined. Use a flexible spatula to stir from the bottom of the bowl a few times to make sure everything is well-mixed and there are no pockets of unincorporated flour. Cover and chill until firm but still scoopable, about 45 minutes.
While the dough is chilling, preheat the oven to 375°F with a rack in the middle and line two baking sheets with parchment paper. In a small bowl, whisk together the graham cracker crumbs, granulated sugar, and cinnamon for the sugar sprinkle.
Portion the dough into twelve ping-pong sized balls, about 45 grams (3 tbsp) each. Toss each in the sugar sprinkle, coating completely. Place the cookies on the prepared baking sheets about 2½ inches (6 cm) apart.
Bake the cookies one sheet at a time until the edges are golden but the centers are still soft and pale, about 10 to 12 minutes. Rotate the sheet in the oven halfway through baking. Immediately after baking, sprinkle on a bit more sugar sprinkle if desired. Cool the cookies on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container.
Linzer cookies are one of those classic Christmas cookies I’d never gotten around to making until recently. I love sandwich cookies, but to be honest they can be time-consuming with all the chilling / rolling / stamping / filling. I recommend making them on an afternoon when you don’t have a ton of other baking to do; just throw on your favorite tunes and enjoy the process.
A couple notes:
This dough contains a high proportion of nuts, which makes it very delicious but also extremely delicate. I found it easiest to roll between pieces of plastic and chill overnight before cutting and baking. I also recommend using simple cookie cutter shapes (i.e. circles and squares) for best results (I used this set).
Linzers are traditionally made with almonds and raspberry jam; I used walnuts because I had a lot on hand and filled them with the ends of jam jars I always have lurking around in the fridge.
You can bake these cookies several days in advance (store them at room temperature in an airtight container), but I recommend filling them on the day you plan to serve them as the cookies will gradually soften once they’re filled.
If you don’t want to bother rerolling the scraps, you can shape leftover dough into thumbprint cookies instead. Just roll into balls, indent with your thumb or the back of a wooden spoon, and bake until golden. Fill indents with jam once cooled.
Makes about thirty 2-1/2″ sandwich cookies
105g (scant 1 c) toasted walnuts, chopped
75g granulated sugar
75g light brown sugar
1 teaspoon kosher salt
281g all purpose flour
225g unsalted butter, cold and cubed
1 large egg plus 1 large egg yolk, cold
2 teaspoons vanilla extract
1/2 – 3/4 c jam or preserves
Icing sugar, for dusting
In the bowl of a food processor, combine the walnuts, sugars, and salt. Pulse together until the nuts are finely ground and the mixture is the texture of damp sand.
Add the flour and pulse to combine.
Scatter the butter cubes over the top and pulse until the butter is well incorporated, with no large pieces remaining. Scrape down the sides of the food processor a couple times during this process.
Whisk together the egg, egg yolk, and vanilla. Add to the flour mixture and pulse just until a dough starts to form.
Transfer about half of the dough to a piece of plastic wrap. Pat into a square about an inch thick. Place another piece of plastic wrap on top and roll the dough to about 3/16″. Lift and replace the top piece of plastic occasionally to avoid creases in the dough. Repeat with other half of dough. Slide one sheet of dough onto a baking sheet (still sandwiched between pieces of plastic) and slide the second sheet of dough on top. Refrigerate until cold, about 3 hours or up to 24.
When ready to bake, preheat the oven to 350F and line two large baking sheets with parchment paper. Remove one sheet of dough from the fridge. Peel off the top piece of plastic, invert the dough onto one of the parchment-lined baking sheets, and peel off the other piece of plastic. Use a 2 1/2″ round cookie cutter to punch out as many rounds as possible. Remove the excess dough and set aside. Repeat with the second sheet of dough. Use a small round or other decorative cutter to punch out the centers of half the circles. Reroll and repeat process with dough scraps until you’ve used up all the dough (follow rolling process in step 5, chilling as necessary). If the dough is still firm, proceed straight to baking; otherwise, chill first until firm, about 15 minutes.
Bake sheets one at a time for about 15 minutes, or until cookies are just barely golden on the edges. Cool cookies on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Sift icing sugar over the cookies with the center cutouts. Using a small spoon or offset spatula, spread about a teaspoon of jam on the flat sides of the bottom cookies. Top each with a sugared cookie. Serve immediately, or store in an airtight container between layers of parchment or wax paper until serving. I recommend filling cookies the day you plan to serve them (see notes above).
One of the questions I get most often is, “How do you find time to bake?” I’ll admit, it can be a bit of a juggling act. Since starting this blog, we’ve gone from zero to three children, ages 4 and under. Baking projects that I used to finish in an evening are now slo-o-o-o-wly pieced together over the course of several days. I could write a book about it, but thankfully, I don’t have to — Michelle Lopez’s new cookbook, Weeknight Baking will teach you everything you need to know about baking to fit your schedule.
I received Michelle’s book as a literal birth day present — it arrived the same day our third child, Isabelle, did! Weeknight Baking was actually the perfect cookbook to help ease me into the new reality of baking with another tiny human around, because each recipe is either quick to make OR broken down into 15-to-30 minute tasks that you can piece together over a few days. And, as my family will attest, the recipes are delicious! So far, we’ve easily polished off a pan of her cheesecake bars and a batch of these oatmeal cookies.
I have always been partial to a good old fashioned oatmeal cookie, and I’m delighted to add this recipe to our rotation. These babies take about half an hour from start to finish — no chilling required! I made a couple small changes — first, I used sifted spelt flour instead of all purpose; and second, I popped a mini pretzel on each cookie (before baking) because I’m all about that salty-sweet combo. Feel free to go traditional with just raisins, or play around with the mix-ins — Michelle gives several fantastic sounding options. Whatever you do, make these cookies! And congrats, Michelle, on your new book!
1 recipe Oatmeal Cookie Mix-In of your choice (I used raisins and mini pretzels)
1 1/4 c (5.65 oz) all-purpose flour (I used sifted spelt)
1 1/2 tsp ground cinnamon
1 1/2 tsp baking soda
3/4 tsp kosher salt
2/3 c (5 oz) tightly packed dark brown sugar (I used light)
1/3 c (2.35 oz) granulated sugar
3/4 c (6 oz) unsalted butter, at room temperature
1 large egg
1 1/2 tsp pure vanilla extract
1 3/4 c (6.15 oz) old-fashioned rolled oats
Oatmeal cookie mix-ins
Classic oatmeal raisin: 1 c (5.5 oz) raisins
Oatmeal chocolate chip: 8 oz dark chocolate (at least 70% cocoa), from whole feves or a high-quality chocolate bar, chopped into 1/2-to-1-inch pieces
Oatmeal, Cranberry, and White Chocolate: 1 c (6 oz) dried cranberries and 3 oz white chocolate, from whole feves or a high-quality chocolate bar, chopped into 1/2-to-1-inch pieces
Oatmeal, cherry, and pistachio: 1 c (5 oz) dried cherries and 1/2 c (2.5 oz) shelled pistachios
Oatmeal and crystallized ginger: 1/2 c (3.5 oz) crystallized ginger, chopped into 1/4-to-1/2-inch pieces
Position a rack in the center of the oven and preheat the oven to 350F. Line two half-sheet pans with parchment paper.
Place the mix-in of your choice in a shallow bowl and toss to combine.
In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars and butter. Beat on medium-high until light, fluffy, and doubled in volume, 2-3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low, add the egg and vanilla, and beat until combined. Scrape down bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Add the oats all at once and beat on low until combined, scraping down the bottom and sides of the bowl as needed to fully incorporate oats. Add the mix-in all at once and beat on medium-low until the mix-in is evenly distributed throughout, about 1 minute.
Use a 3-tablespoon cookie dough scoop to portion the cookie dough into 20 balls (about 45 g each, but may vary depending on mix-ins), placing them at least 3 inches apart on the prepared sheet pans. Bake one pan at a time for 15 minutes, or until the edges have set but the centers are still gooey. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough (or freeze it to bake later). Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
These mushroom meringues may well be the most magical things I’ve made all year. I honestly couldn’t stop smiling after making a batch of these because they just looked so….mushroomy! These fungi confections are a traditional decoration for Buche de Noel (I used them to decorate a “Yule Log” cake), but they would also make a quirky addition to a cookie box or a sweet little stocking stuffer. They aren’t difficult to make, but they do take a bit of time. However, you can easily break up the work over a few days — just bake the meringues one day, and decorate while watching your favorite cheesy holiday movie!
A few notes:
This recipe is easily scalable. The basic proportion I used is 1 part egg whites to 1.5 parts sugar. (You can use 1:2 if you want them sweeter, but honestly they were plenty sweet for me.)
If you want your mushrooms to stand on their own, keep the caps on the smaller side (maybe 1-2 inches across) and the stems on the shorter, squatter side.
If you’re using these mushrooms to decorate a buche de noel or something of that sort, it’s perfectly fine (and even desirable) to have caps and stems of different sizes and lengths — it adds to the whimsy and realism! You can always use a dab of frosting to stick them down so you don’t have to worry if they don’t stand on their own.
If you make a mistake piping, just use a spatula to scoop up the meringue and put it back into the piping bag.
Makes 20-24 medium mushrooms
70g egg whites (about 2 large)
105g caster sugar
Large pinch of salt
Pinch of cream of tartar
Seeds of half a vanilla bean or 1/2 tsp vanilla extract
50g white chocolate or white candy melts
Cocoa powder for dusting
Preheat oven to 225F. Line one large (or two medium) sheet pans with parchment paper. Prepare a pastry bag fitted with a large round tip (I used a 1/2″ one).
Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium low until frothy, then add the salt and cream of tartar.
Turn the speed up to medium and continue beating until the meringue holds soft peaks. Add the sugar a spoonful at a time, waiting about 10-15 seconds between additions.
When all the sugar has been added, turn up the speed to medium high and continue beating until the meringue is glossy and holds very stiff peaks. Add the vanilla bean seeds (or vanilla extract) and whip until combined.
Transfer half the meringue to the prepared pastry bag. Use a dab of meringue in each corner of the sheet pan to “glue” the parchment paper down. To pipe the caps, hold the pastry bag vertically about 1/2 an inch above the baking sheet and squeeze (without moving the bag) to form a round. When the cap is your desired size, stop squeezing and flick your wrist to complete the cap. Continue piping rounds until you’ve used up all the meringue in the bag. They won’t spread or puff much so you can pipe them quite close. If you have any peaks of meringue, use a damp finger to flatten and smooth out the caps.
Fill the bag with the remaining meringue and pipe stems. Again, hold the bag vertically about 1/2 an inch above the baking sheet. Squeeze and slowly lift the bag, then stop squeezing but continue lifting to form “kisses”. Continue piping until you’ve used up all the meringue. (You’ll want to pipe a few more stems than caps as they’re more likely to topple or break.)
Bake the meringues until they’re completely dry and release easily from the parchment, about 80-90 minutes. Turn the oven off and let the meringues cool down completely (a few hours or overnight).
When the meringues are completely cool, use a microplane to shave down the tops of the stems so they’re flat. Dust some cocoa powder over the mushroom caps if desired. Smudge the cocoa with your finger to get your desired “dirty” look. Smudge a little on the stems as well if you like. (I used different cocoa powders — natural, Dutch processed, and black — to get a variety of looks, but use whatever you have or like.)
Melt the white chocolate or candy melts. Use a small paring knife or flower nail to make a small hole in the bottom of a cap. (Work gently so you don’t pierce all the way through!).* Use a chopstick to widen the hole so the end of the stem will fit inside. Dip the end of the stem in melted chocolate, then stand the stem up. Carefully but firmly push the stem through the hole. Using a small brush, dab a little extra white chocolate around the join to seal. Set the mushroom in the well of an egg carton to allow the chocolate to set. Store in an airtight container for 1-2 weeks.
*Note: you can also just “glue” the stems to the caps without making a hole. I tried both ways and found the hole method to be a little more secure and realistic-looking, though more time consuming…
I’m a relative latecomer to gingerbread. Neither of my parents are fans of spice cakes and the like, so gingerbread men and houses weren’t a part of my childhood. It wasn’t until college, when one of my best friends suggested a gingerbread making party, that I had my first memorable gingerbread experience; and ever since then I’ve been trying to make up for lost time. I enjoy sneaking in gingerbread spices wherever possible — bread, morning pastries, coffee, cakes, and now — the classic snickerdoodle. And since one of my all time favorite flavor combos is espresso and gingerbread, I also added a bit of espresso powder to make these gingerbread latte snickerdoodles!
These festive snickerdoodles are delightfully simple to make. I’ve added brown butter and brown sugar to add a bit more chew. I also prefer a mix of flours — bread, all purpose, and some type of whole grain flour — for texture and flavor, but all purpose will do just fine as well. A drizzle of white chocolate and a few Crispearls add a little festive flair. I hope you’ll enjoy these as much as I do!
Combine all the gingerbread spice mix ingredients in a small bowl. Set aside.
In a small saucepan, brown the butter. First, melt the butter over low heat; then turn up to medium high and cook, stirring frequently with a silicone spatula, until the butter foams, crackles, then browns. Transfer the butter, along with all the browned bits, to a large bowl and allow to cool slightly while you prepare the remaining ingredients.
In a small bowl, whisk together the flours, cream of tartar, baking soda, salt, espresso powder, and 1 1/2 tsp of the gingerbread spice mix.
Whisk the brown and granulated sugars into the brown butter until smooth. Add the egg and vanilla and whisk until incorporated. Add the dry ingredients and mix just until combined. Cover and refrigerate for about 30-60 minutes to allow the dough to hydrate and solidify slightly. (Cookie dough can be chilled overnight; if chilled for more than a couple hours, allow to soften for 20-30 minutes at room temperature for easier portioning.)
About 30 minutes before baking, preheat the oven to 375F with a rack in the center. Line two baking sheets with parchment paper or Silpats.
Prepare the sugar coating by combining the granulated and brown sugar with the remaining gingerbread spice mix.
Portion the cookie dough into 12 golf-sized balls, about 35-40 grams each. Roll between hands into a smooth ball, then toss in sugar coating. Space cookies a couple inches apart on the prepared baking sheets.
Bake sheets one at a time for 9-11 minutes, rotating the pan halfway through. Cookies should be puffed and the tops starting to crack, but the centers should still look a little soft. After removing the pan, bang it a couple of times on the counter to help deflate the cookies and get that crinkled top. Cool cookies on the pan for about 5 minutes, then transfer to a wire rack to cool completely.
When cookies are cooled, melt the white chocolate. Decorate cookies as desired, topping with sprinkles or Crispearls before the chocolate sets. Cookies keep well in an airtight container for about 3 days.
When it comes to cookies, I am very much a creature of habit. When we need a batch of something sweet, I’ll usually whip up our house chocolate chunk cookies or maybe some snickerdoodles. And every fall, I have to make at least a couple of batches of chewy ginger molasses cookies.
For the past several years, this Bon Appetit recipe has been my go to. Soft and chewy centers, sugared exteriors, a vibrant amount of spice, and dead easy to make — can’t ask for much more!
This year, though, I’ve been tinkering with this recipe and made a couple of tweaks to pack even more of a punch into each bite. Swapping in some rye and bread flour adds even more chew and richness of flavor. A little fresh ginger and black pepper add a spicy kick. I like to roll my cookies in a mixture of turbinado and sanding sugar for a nice balance of shine and crunch and top each cookie with a small piece of candied ginger. These are hands down my favorite fall/winter cookies — I hope you’ll love them too!
Preheat the oven to 375F with a rack in the center, and line two large baking sheets with parchment paper or silicone baking mats.
In a small bowl, whisk the flours, baking soda, spices (except for the fresh ginger), and salt together.
In a medium bowl, whisk together the granulated sugar and dark brown sugar. Add the grated ginger and rub it into the sugar with your fingers to distribute.
Whisk in the melted butter, molasses, and egg to combine.
Add the dry ingredients and mix just to combine. Cover with plastic wrap and refrigerate for 30 minutes to firm the batter up slightly to make it easier roll. (If refrigerated longer than an hour, let stand at room temperature for 15-20 minutes to soften slightly.) Meanwhile combine the turbinado and sanding sugar in a small bowl.
Using a cookie scoop or your hands, form golf-ball sized rounds (about 40-45g each). Roll in sugar and place on prepared baking sheets about 2 inches apart. Press a piece of crystallized ginger on top of each cookie.
Bake sheets one at a time for 8-10 minutes, rotating halfway through, until cookies are puffed and starting to crack and the edges are set. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
This is a recipe near and dear to my heart. I first made biscotti soon after getting married, in our tiny basement kitchen oven. It’s a very simple recipe that can be easily adapted to your preferences. David often brings a batch of them to work for quick breakfasts / snacks (they keep really, really well), and now some of his co-workers come looking for them as well. 😉
I recently made a batch with Marcus for the first time. He loved using a whisk and dumping all the mix-ins in…and, of course, eating the crumbs off the tray.
A few notes:
The dough should be fairly stiff and you shouldn’t need any additional flour to shape it into logs. If it’s sticky, just pop it in the fridge for a few minutes before shaping.
The trickiest part of making biscotti is cutting them. I find it’s all about the timing — you want the biscotti logs to be cool enough to handle, but not completely cold or they’ll be more likely to crumble. Twenty minutes after the first bake is usually the sweet spot for me.
This recipe is very adaptable. My personal favorite flavor combination is below, but as long as you keep the add-ins to ~1 1/2 to 2 cups you should be able to swap in your choice of nuts/fruits/chocolate/seeds and even jazz up the spices if you want.
Makes 3-4 dozen biscotti
1/2 c grapeseed oil (or other neutral oil)
3 large eggs, straight from the fridge
200g (1 c) granulated sugar
1/2 Tbsp almond extract
1/2 Tbsp vanilla extract
400g (3 1/4 c) AP flour (I have swapped out 50% of the flour for sifted whole wheat flour with good results)
1 Tbsp baking powder
1/2 tsp kosher salt
85g (1/2 c) dark chocolate chips
75g (1/2 c) raisins
140g (1 c) toasted and chopped almonds
Handful of flax seeds
Preheat the oven to 375F. Line a large baking sheet with parchment or a Silpat (if your baking sheets are small, use two).
In a large bowl, whisk together the oil, eggs, sugar, and extracts until smooth. In a small bowl, whisk together the flour, baking powder and salt.
Pour the dry ingredients into the wet and use a silicone spatula or wooden spoon to gently combine.
When the dry ingredients are almost fully incorporated, mix in the chocolate chips, raisins, and almonds. Stir just until everything is combined and there are no streaks of flour remaining. If the mixture is sticky, cover the bowl with plastic and chill for ~15 minutes before proceeding.
Divide the dough into two equal parts. Working with one part at a time, transfer to the prepared baking sheet and pat into logs about 1/2 an inch thick. Leave at least 3 inches between the two logs as they will spread a little.
Bake until the tops are lightly golden, firm, and beginning to crack – about 25-30 minutes. Transfer to a wire cooling rack and let cool for about 20-30 minutes, or until the logs are cool enough to handle but still slightly warm.
Use a large offset spatula to transfer one log at a time to a cutting board. Use a sharp serrated knife to slice each log crosswise into ~1/2″ logs. (I find it easiest to just press down firmly with the knife rather than saw.) Place the cookies back on the baking sheet(s) cut side up and bake for another 10-15 minutes, or until lightly toasted. (You can flip the cookies over halfway through baking, but I usually don’t bother.)
Cool completely on a wire rack (cookies will crisp us as they cool). Serve biscotti with coffee, tea, or hot chocolate. Leftovers store well for weeks in an airtight container.
Happy New Year, folks. We’re in Seattle visiting my family for a couple weeks. Despite a long travel day due to weather, we got to wake up to a white Christmas — possibly my first ever! All of my brothers eventually made it in town and we spent the day opening gifts, eating our fill of prime rib and cookies, watching Marcus race his new fire engine toy all over the house, and falling asleep to “Jingle All the Way.” So basically, a perfect Christmas. Since then, we’ve been keeping it pretty low key — catching up with old friends, trying old and new coffee shops and bakeries, and going to sleep long before midnight.
And guess what? Cook Til Delicious is turning three years old! I’ve never celebrated this blog’s birthday before because I’m generally too lazy to blog while on vacation. But in reality, CTD was started as sort of a new year’s resolution to document recipes and become a better baker. When we first started out here, I had never made a layer cake, let alone a wedding cake; I had yet to bake a good sourdough loaf, choux pastry was far out on the horizon, and I didn’t own a tart pan. My to-bake list is still a mile long, but progress has been made — one bake at a time.
One of the things I’ve been focusing on more this past year (and hopefully into the next) is building a library of solid “base” recipes — go-to scones, everyday brownies, and the like. And, of course, chocolate chunk cookies.
I definitely believe in different recipes for different occasions. My “special occasion” chocolate chunk cookie is a riff on Sarah Kieffer’s now-famous pan-banging chocolate chip cookie recipe. But this recipe here is my everyday go-to. You don’t need to soften butter, and you don’t need a mixer. This is the recipe I turn to when I want to make cookies for a crowd (I actually made dozens of these for my brother’s wedding), or just need to refill the cookie jar at home.
For the gooiest, chocolatiest cookies, I definitely recommend using chocolate callets or chopping up chocolate bars — unlike chocolate chips, they melt into puddles, which is definitely a good thing. I like Callebaut 70%, but I often just use good quality chocolate bars.
I love experimenting with different flours in this recipe. My favorite combination is to use 1/3 AP flour, 1/3 spelt flour, and 1/3 bread flour — the spelt adds some wholesome nuttiness and the bread provides height and chew. But all AP definitely works, if that’s what you have on hand — the cookies will just be flatter.
I love subbing a little bit of turbinado sugar for some of the brown — it adds a delightful crunch (I learned this from Not Without Salt’s recipe, which I also love.); espresso powder or finely ground coffee adds a slight bitterness that offsets the sweetness beautifully.
If you keep the total add-ins to ~240-300 grams, you can certainly make this cookie your own by adding in toasted nuts, dried fruit, toffee bits, etc. The base itself is plenty sweet so I sometimes cut both the sugars by a couple tablespoons if I am adding sweeter add-ins, or just feel like being slightly healthier.
1 tsp espresso powder, or very finely ground coffee (optional)
300g light brown sugar (optional: swap out 50g for turbinado sugar)
100g granulated sugar
2 large eggs
2 tsp pure vanilla extract
240g chopped semi or bittersweet chocolate (I recommend at least 55%)
Flaky sea salt for sprinkling
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and espresso powder/coffee (if using). Set aside.
In a medium saucepan, melt the butter over low heat, stirring occasionally. Use the lowest heat possible — you don’t want to boil or brown the butter or lose any more moisture than necessary.
Pour the melted butter into a large mixing bowl. Add the sugar all at once and whisk until combined. Whisk in the eggs one at a time, mixing just enough to combine. Whisk in vanilla.
Pour in the dry ingredients and stir to combine, using a silicone spatula or wooden spoon. When the flour is almost all incorporated, stir in the chocolate. Mix only enough to combine, scraping down the sides of the bowl and scooping from the bottom of the bowl to make sure all the flour is incorporated.
Chill the mixture for five minutes while you line three cookie sheets with parchment or Silpats.
Portion cookie dough into golf ball-sized rounds (~50 grams or 3 Tbsp) and place on prepared cookie sheets (I can fit 9 cookies on a normal sized cookie sheet). Sprinkle with flaky salt.
Place cookie sheets in the freezer and preheat the oven to 360F (yes, 360!) with an oven rack in the middle. If you don’t have enough room in your freezer for all three sheets, put all the pre-shaped cookies on one sheet and remove 9 at a time to bake, using a cold/room temperature sheet for each batch.
Bake each sheet one at a time for ~10 minutes, rotating halfway through. The cookies should be lightly golden and cracked, but still soft in the center.
Sprinkle on a little more flaky salt, if desired (I like to sprinkle some on any large chocolate puddles), and allow to cool on the sheet for 2-3 minutes before transferring to a wire rack to cool completely. Cookies keep well for up to 5 days in an airtight container.
Matcha mint Oreos! I’m pretty excited about these cookies, because homemade Oreos have been on my baking bucket list for awhile now. I’ve tried a few different recipes in the past, but none of them really did it for me. But the base recipe for these Oreos comes from Stella Park’s fantastic book, BraveTart: Iconic American Desserts, and they are the real deal. Bake a batch of these and your house will smell like an Oreo factory.
For a festive twist, I decided to go with a matcha mint filling, inspired by the perennially popular Candy Cane Joe Joe’s from my favorite grocery store not in Canada (sad face). I added matcha mostly for color, but its earthy flavor also tempers the sweetness from the candy canes.
A few notes:
When making the wafers, I find it easiest to roll the dough to the desired thinness right after mixing. Divide the dough in half and roll each half between two sheets of parchment paper. Stick the rolled out dough in the fridge for about half an hour just to firm it up, then cut your rounds. This way, you don’t have to use any extra cocoa powder for rolling and you can use the parchment to line your sheet pans.
Make and completely cool your wafers before making the filling, as the filling sets quickly and must be used right after mixing. (The wafers keep really well, so you can definitely make this recipe over a couple of days.)
Crush your peppermint candies really finely. Otherwise your piping tip will get clogged when you fill the cookies and it’ll be hard to get your cookies to lie flat. Also, someone could break a tooth.
Matcha powders vary quite a bit in potency. I liked how my filling tasted with 1 Tbsp, but if you’re unsure start with less and add more to taste. You can also omit the peppermint extract if you want a more prominent matcha flavor.
One batch of this recipe, cut into 2-inch rounds and completely cooled
For the matcha mint filling:
170g unsalted butter
1/4 tsp pure peppermint extract
1/8 tsp kosher salt
240g powdered sugar
1 Tbsp matcha powder
1/3 c finely crushed candy canes or peppermint candies
For the matcha mint filling:
Before making the filling, flip half the chocolate wafers upside down so they can be filled immediately after preparing the filling.
Sift the matcha powder and icing sugar together and set aside.
In a small saucepan, completely melt butter over medium-low heat. Simmer, stirring with a heat-resistant spatula, while butter hisses and pops; if you notice brown bits forming along the edges, reduce heat to low. Continue cooking and stirring until butter falls silent, then strain into the bowl of a stand mixer fitted with a paddle attachment. Allow to cool for 5-10 minutes.
Add the peppermint extract and salt, followed by powdered sugar and matcha. Mix on low to moisten, then increase to medium and beat until creamy and soft, about 5 minutes. If your filling is runny, stick it in the fridge for a few minutes to stiffen slightly (this should only take a few minutes). Stir in the peppermint candies. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately.
Pipe about a tablespoon of filling onto each upturned wafer, then sandwich with the remaining halves. Gently twist the cookies to evenly distribute the filling. Allow cookies to set for about half an hour before serving. Store leftovers (if there are any) in an airtight container. They keep well at room temperature for about a week. (For longer storage, keep in refrigerator or freezer; serve at room temperature.)