Category Archives: cookies

S’mores Cookies

Source: The Girl Who Ate Everything, Christy

This campfire classic turned crowd-pleasing cookie is a must try recipe!
I originally made these for a friend who has never had s’mores… can you believe that!? Going 20+ years never having had a s’more! Crazy!
Anyways, these cookies are the perfect hello to summer, and a great way to have s’mores year round! Featuring a graham cracker base and the s’mores signature Hershey’s chocolate square.


11 tbsps unsalted Butter, softened
1 cup Brown Sugar, packed
½ cup granulated Sugar
2 large Eggs
1 tsp Vanilla
1 tsp Baking Soda
½ tsp Sea Salt
1 tsp Cinnamon
2 ½ cups Flour
1/2 cup Semi-Sweet Chocolate Chips
1 cup Mini Marshmallows
3 regular sized Hershey’s Bars, broken into pieces
1-2 packages Graham Crackers, broken into squares

1. Preheat the oven to 375 degrees. Line baking pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon. Set aside.
3. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
4. Add the flour mixture to the butter mixer and combine on low speed.
5. Fold in the chocolate chips and marshmallows.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). If you want your cookies thicker you will use more dough and less graham crackers.
7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
9. Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges.
10. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.


Chewy Molasses-Spice Cookies

Source: Martha Stewart

I love Martha Stewart! I have ever since elementary school, she’s my hero. Well, except for the whole jail thing. Anyways, I was looking for a good ginger molasses cookie recipe and Martha Stewart came through for me. Although this recipe doesn’t have any ginger in it, it has the same essence and chewy goodness of any ginger molasses cookie I’ve ever had.






2 cups All-Purpose Flour
1 1/2 tsp Baking Soda
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp Salt
1 1/2 cups Sugar
3/4 cup (1 1/2 sticks) Unsalted Butter, softened
1 large Egg
1/4 cup Molasses

1. Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10-15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

Red Velvet Shorbread

Source: Recipe Girl, Lori Lange

When I found this recipe it was something I had to try. I love red velvet, and I love shortbread, so of course I thought I’d love this cookie! After making them though, I felt there was something missing, I just couldn’t put my finger on it. However when I shared them with some of our friends and our families, everyone thought they were great. Maybe my taste buds were off, or maybe I had just eaten too much holiday baking for one year. I may try them again, but add in a little more butter. This was suggested to me by Corey’s sister, a trained chef, and the person who answers all my cooking questions! 

1 1/4 cups All-Purpose Flour
1/3 cup White Sugar
2 tbsp Unsweetened Cocoa Powder
1/4 tsp Salt
1/2 cup Butter, cold, cut up into chunks
1 tbsp Red Food Coloring
3 ounces White Chocolate, with cocoa butter, coarsely chopped
1 1/2 tsp Shortening
Festive Sprinkles 

1. Preheat oven to 325°F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Then continue to process until mixture begins to clump together.
*I used the hand-mixing method: In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.
2. Scoop dough onto a lightly floured surface and knead lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1 1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and re-roll.
3. Bake for 20-25 minutes or until centers are set. Transfer cookies to a wire rack, let cool.
4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Or melt chocolate in the microwave, in 30 second bursts, stirring after each.
5.Dip half of each cookie into melted chocolate. If desired, sprinkle with festive sprinkles, nonpareils or chopped pistachios. Let stand on waxed paper until set.


Whipped Shortbread

Source: Corey’s Mom, Gwen Bradder

This recipe comes passed down from Corey’s family. It is one of the easiest cookie recipes I’ve come across, with only 5 ingredients. They are definitely a favourite in our house, and well, with everyone I know. I’ve been baking them every Christmas, for the past four years, and it is one tradition I don’t see breaking anytime soon. I usually dip the bottoms in chocolate, but they could be decorated however you wish, or they are just is delicious plain.



1/2 cup Butter
1/2 cup Margarine
1 cup Icing Sugar
1/2 cup Corn Starch
3 cups Flour

1. Preheat oven to 350°F. Using an electric mixer, or by hand if you’re feeling strong, blend together all ingredients.
Whip until mixture resembles whipped cream.
2. Drop by spoon on greased cookie sheet.
3. Bake for 10-15 minutes.
*In the oven I’m using now I bake them for 12 minutes.