I made snickerdoodle cookies. I cheated. I used cake mix. It took me less than 20 minutes. It’s semi-homemade. I fooled my boyfriend into thinking I took forever. It worked. And now he’s in love with me. I am a genius :)
Me, a genius? Noooo! Me, lazy…yes.
After a Google search for snickerdoodles, I somehow landed on Betty Crocker’s website. Hmm reminiscent of November 2011, haha. If I said it already, I’m saying it again…Betty Crocker is a genius! I love the idea of incorporating cake mix because (a) cookie making time is cut in half; (b) no need to measure out ingredients; (c) super affordable; and (d) everything that you need is already in the box. Now I can understand why crazy couponers love to have a stockpile of cake mixes :)
Check out how to make your own snickerdoodles from cake mix…
I just want to say that I had such a great time hosting our first cookie swap party! And of course to Trish, Erin, Latoya, Leah, Erin, and Suzanne… this party wouldn’t of happen without all your help and hard work into baking all those beautiful cookies! THANK YOU!!
This was my first time making shortbread cookies, and I just cannot believe how simple and easy they are! Plus it only takes as little as three ingredients!!
Since this is such a simple basic recipe, I wanted to jazz them up a little to give it that fun festive touch. A quick way to do that is make jam thumbprint cookies, any favorite jam of your choice will work. I just love the classic appeal of jam cookies! A super easy way to decorate these cookies is to add frosting + sprinkles or simply just dip them in so melted chocolate and coat them in more sprinkles or nuts! So many endless possible ideas!!
Okay, enough with my babbling! Here’s how to make classic shortbread cookies…
KITCHEN TIP: Try cutting the butter into small cubes. It makes mixing the cookies a lot quicker.
KITCHEN TIP: When making the dough, you’ll realize that it’s very fine and crumbly. Don’t worry, just use your hands to help form the dough completely. The warmth from your hands melts the butter, making the dough easier to form.
For classic shortbread cookies…
Bake the cookies at 350°F for about 20 minutes or until the edges and bottom are slightly golden. Transfer to a wire rack and cool. To make frosted or chocolate coated shortbread cookies, be sure that the cookies are cooled completely.
UPDATE: Voting ends Sunday, January 1, 2012.
First and foremost, I want to give a great BIG hug and thank you to Claudia, Erin, Trish, Latoya, Suzanne and Leah for joining in on my very first cookie swap party!!! It wouldn’t of been possible without you beautiful girls!! THANK YOU!
I’m so happy that I was able to put together this cookie swap party. It was so wonderful learning and being able to read the stories behind the cookies. I hope you guys enjoy reading this post as much as I enjoyed doing this cookie swap party! And be sure to keep scrolling down because there’s a poll at the end that needs your votes!
Kat’s Shortbread Cookies:
These are the cookies that I chose to bake for my cookie swap party! Growing up, my family never had any holiday traditions since my mom didn’t really know how to bake (but she loves hoarding baking equipment!) and no one in my family had an undying love for sweets like I did. My more recent holiday traditions (hello Festivus tree!), are made with my boyfriend. My boyfriend is pretty unadventurous when it comes to trying new cookies, he’s a sugar and chocolate chip kinda guy, so when he mentioned that he also liked shortbread cookies, I had to make!
Here’s what my boyfriend had to say about these shortbread cookies, “shortbread cookies satisfy any sweets craving that one may have. The cookies are soft, cakey, and icing topped…a definite guilty pleasure like devil’s food cake. You know it’s bad, but you got to have it.” Well said because these cookies are just butter and sugar!
BAKER’S NOTE: When making the dough, you’ll realize that it’s very fine and crumbly. Don’t worry, just use your hands to help form the dough completely. The warmth from your hands melts the butter, making the dough easier to form. This is a basic shortbread recipe, so feel free to add whatever kind of jam and frosting you like! Makes approximately 2 dozen cookies.
- 1 cup butter, softened
- 1/2+ cup powdered sugar
- 2 cups flour
- 1 teaspoon vanilla extract
- blackberry preserves, vanilla frosting, sprinkles (optional)
- Preheat oven to 350º.
- In a large bowl, with an electric hand mixer, mix the butter and sugar until just combined. Add in the the vanilla extract.
- Gradually add the flour a little bit at a time. Using the electric hand mixer, mix until the dough starts to form. It will look very crumbly so use hands to combine the dough.
- For jam thumbprint cookies, roll the dough into a ball and push your thumb into the center. Fill a spoonful of jam into the center.
- For classic shortbread cookies, roll the dough into a ball and flatten with the bottom of a glass cup.
- Bake the cookies for about 20 minutes and the edges and bottom are slightly golden. Transfer to a wire rack and cool.
- For frosted shortbread cookies, let the cookies cool completely. Then frost with the frosting using a butter knife, and top with sprinkles!
Claudia’s Molasses & Spice Cookies (for recipe and step-to-step guide, check it out on her blog here):
Claudia is one of my favorite makeup and beauty gurus on the web! If you haven’t already, check out her blog iliketotalkalot. I was extremely thrilled when she told me she was going to partake in my first cookie swap party!
Here’s what Claudia has to say about her delicious chewy cookies, “I decided on a sugar cookie with frosting and shape them all like makeup until I realized….whoops. This is for the holidays, so think Santa, think snow, ornaments…whatever. I finally decided on the easiest and prettiest ones I found, Molasses and Spice Cookies. You may have seen them called molasses cookies, ginger cookies–I’m not 100% sure this is the same as gingerbread but they are goooOOOOD!” Thank you Claudia! ps. I’m looking forward to those fun makeup-shaped cookies next time! :)
BAKER’S NOTE: The cookies need to be chilled for at least 3 hours or overnight. Mixing these cookies can be a bit tricky, so use hands to knead the dough until there are no more dry spots. Keeping them in an airtight container will keep them chewy and crispy for up to 3 days or until they’ve all disappeared! Serving size: approximately 30 cookies.
- 3/4 cup shortening
- 1 cup white sugar
- 1/4 cup molasses
- 1 egg
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- red and green colored sugar
- Melt the shortening in a pan on the stove, and cool.
- Add sugar, egg, and molasses, beat well.
- In a separate bowl, stir dry ingredients together and add to the pan. Mix well and chill at least 3 hours or overnight.
- Form the dough into walnut-sized balls and then roll them in colored sugar.
- Place on a greased cookie sheet about two inches apart.
- Bake at 375° F (190°C) for about 8-10 minutes.
- Store in an airtight container to keep from getting overly crisp.
Erin’s Whole Wheat Chocolate Mint Christmas Cookies:
What I love about these cookies is that you can actually see specks of red and green, making them very cute and festive but not too over the top!
Here’s what Erin has to say about her homemade holiday cookies, “What I really love about these cookies is their versatility! You can make these with regular chocolate chips or candies like M&M’s…my husband’s favorite are white chocolate! I like to use white chocolate mint for Christmas time for something extra special! And hey, they’re whole wheat…guilt free and delicious!” I couldn’t agree more with Erin!
After watching “Paula’s Cookie Swap” on the Cooking Channel last night, I am now dying to do a cookie swap party!! I’m thinking it would be a fantastic idea if we did a virtual cookie swap party here! Isn’t that such a cute idea? Won’t you join me?
- No pre-made mixes allowed
- Cookies should be homemade
- Semi-homemade is allowed (ex. can use store bought frosting, jam, sprinkles. etc.)
- Recipe do not need to be an original, but do keep the holidays in mind
I think that’s it for the rules! Very simple, lol. It can be as simple or extravagant as you want, so please don’t be discouraged to participate! I’m way more excited to see what type of cookies you guys will be coming up with! I already have my cookie in mind! :)
Please come join me! Leave a comment below or send me an email at firstname.lastname@example.org, so we can get started! :)
Day old cookies straight from the fridge puts a smile on my face :)
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Remember my lazy day? It felt so good eating pizza! I agree with you guys, it’s okay to have a day off and just indulge in guilty foods!
Originally, I was planning on making one of those easy-peasy 5-minute mug microwave concoctions since I bought a quart of milk and a bag of chocolate chips at the grocery store, AND…well, I’m a girl and I have major chocolate cravings at least once a month (you know what I’m talking about ladies :). Plus, I’ve been seeing people pinning and repinning these recipes on Pinterest a lot lately!
Sigh…I don’t know what happened, but I just had to make chocolate chip cookies. After stuffing my face with pizza, I spent half an hour googling recipes for chocolate chip cookies. I googled A LOT searching for the ultimate perfect chocolate chip cookie. My searches ranged from the Neiman Marcus cookie, NY Times chocolate chip cookie, cookies from All Recipes, and of course Food Network.
Half an hour later + a whole lot of frustration, I settled on a chocolate chip recipe from BETTY CROCKER! Yes, Betty Crocker haha! Don’t judge me!! I already got the head-turn from my boyfriend. He laughed at me for wasting half an hour on the internet for a Betty Crocker recipe. Lol, I’m a very indecivisive person okay :)
These Betty Crocker cookies were soooo goooood!! Nice crisp edges and so soft and chewy in the middle…hmmm perfection! These were the BEST batch of chocolate chip cookies I’ve ever made, just ask my boyfriend! He woke up from a pizza induced coma to a nice big plate of warm chocolate chip cookies. What a lucky boyfriend, right? So do I get an award for being an awesome girlfriend? Hehe :)
It feels like such a crime writing Betty Crocker’s recipe, so please check it out here for Ultimate Chocolate Chip Cookies. But if you’re lazy like me, check it out below!
Betty Crocker’s Ultimate Chocolate Chip Cookies (courtesy of Betty Crocker)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup butter or margarine, softened
- 1 egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup of coarsely chopped nuts (omitted)
- 2 cups of chocolate chips
- Preheat oven to 375°.
- Mix sugars, butter, and egg in a large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and nuts (optional).
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly then transfer onto a wire rack to continue cooling.
ps. sorry for the blurry cell phone pics…I guess my phone got all dusty from the baking :)
These are probably the most girly cookies a girl can ever give to her boyfriend! :)
My boyfriend loves sugar cookies, it’s one of his favorite cookies. And trying to be the best girlfriend that I can be, I wanted to make these cakey puffy sugar cookies for him when I first spotted them on Sing For Your Supper months ago. I don’t know why, but yesterday seemed like the perfect day to surprise him with homemade cookies. Shhh, don’t tell him but it’s actually semi-homemade, pinky promise? :)
When it comes to baking, I am an OCD control freak!! I had a bit of a hissy fit when I didn’t have those cute little measuring cups and had to use one of those liquid measuring cups…I know, call me crazy ridiculous! Sigh… and in the midst of mixing everything, I realized I didn’t have enough sugar and had to use a mixture of both white and brown sugar which actually did not turn out so bad but was still short on sugar. Also, I over-salted the cookie dough… But of course, my amazing boyfriend said they were fine and didn’t taste any hint of extra salt..I’m always my own worse critic, le sigh I guess that’s why I love him :)
By the way, how in the world do you measure salt when your salt is in a salt grinder??? I use sea salt for all my cooking and baking, is sea salt saltier than regular salt?
I am so sorry for my mini rant! Can we still be friends? :)
These cookies were actually quite yummy. I just love the texture of these types of cookies…it’s soft, fluffy, and cakey! With the frosting, it’s like eating only the tops of cupcakes!
KITCHEN TIP: After frosting the cookies, put them back in the fridge so that the frosting hardens a bit. Taste a lot better! :)
Here are a few pics from my sugar cookie baking fiasco day…
Are you an OCD control freak when you’re in baking mode too? Or is that just me??
Hope you all have much better success than I did! Happy Baking!