COOK: Coconut Lime Cookies

I've been on a bit of a citrus kick, using it in my cooking, baking, seltzer water, simmer pots, even using citrus colors in this weeks bullet journal layout!  I love how easy it is to pair citrus with other flavors and make something yummy and refreshing.  After making Coconut Lime chicken last week I decided it would be fun to use the same flavors for Cookie Friday (the coconut and lime flavors, not the chicken...) 

The cookies have more of a coconut flavor than lime, while the frosting has a bit more lime that coconut, when paired together I think they are a perfect summer cookie, especially out of the fridge while still a bit cool.

Coconut Lime Cookies

Makes about 40

Ingredients:

Cookies:

1 Cup Unsalted Butter (Softened)

1 Cup Sugar

2 Eggs (Room Temperature)

1 1/2 teaspoons Coconut Extract

2 teaspoons Fresh Squeezed Lime Juice

3 1/2 Cups Flour

2 teaspoons Baking Powder

2 teaspoons Cornstarch

Frosting: 

1/4 Cup Unsalted Butter

2 Cups Powdered Sugar

2 Tablespoons Fresh Squeezed Lime Juice

2 teaspoons Lime Zest

1 1/2 teaspoons Coconut Extract

1-2 Tablespoons Milk (If frosting is too thick)

1-2 Tablespoons Cornstarch (If frosting is too thin)

Green Food Coloring (Optional)

Preparation:

Preheat oven to 350 degrees and prepare baking sheets with either parchment paper or silicone baking mats.

In the bowl of a stand mixer, or a large bowl, cream butter until light and fluffy, add in sugar and continue to cream on medium-high speed.  Scrape down sides of bowl, add eggs, coconut extract, and lime juice and mix well.

In a separate bowl whisk together flour, baking powder, and cornstarch.  While mixer is on a low speed slowly pour in dry mixture until everything is combined.

Using a 1.5 Tablespoon cookie scoop, or a dinner spoon, drop cookies onto cookie sheet about 2 inches apart, using the bottom of a juice glass flatten each cookie to about 1/4 inch thick.  (I dip my glass into a bit of white sugar between each cookie to keep them from sticking.)

Bake for about 9-11 minutes until the bottoms are a light golden brown, let cool on cookie sheet for about 5 minutes before moving to a cooling rack to cool completely before frosting.

In a small bowl cream sugar and powdered sugar until thick and creamy, add in coconut extract, lime juice, and lime zest and mix well.  Add milk or cornstarch if needed, frosting should be thick enough to spread on each cookie easily.

If you want you can tint the frosting green, I added just a few drops and swirled it in with a  butter knife it give the frosting a bit of a marbled look.  

Using a butter knife or offset spatula coat each cookie in a nice coating of frosting, let set about 30 minutes to dry before putting into a plastic container or zippy bag to store.  Keep in the fridge for up to a week.

Follow Us on Social Media:

COOK: Cinnamon Pancake Cookies

Not only do these cookies taste yummy, but they are also so stinking cute!  They so great with a cup of coffee (I mean, pancakes are a breakfast food, right?), or a nice cold glass of milk.  

Cinnamon Pancake Cookies

Makes about 36

Ingredients:

Cookies:

3/4 Cup Unsalted Butter (Softened, room temperature)

1 Cup Sugar

3/8 Cup Brown Sugar (Packed)

1 Egg

2 teaspoons Vanilla

3 1/3 Cups All Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Cream of Tartar

1/2 teaspoon Salt

2 teaspoons Ground Cinnamon

4 Tablespoons Sweetened Condensed Milk.

Russian Buttercream (Optional):

1/2 Cup Unsalted Butter (Softened, room temperature)

7 Ounces Sweetened Condensed Milk

Preparation:

Preheat oven to 325 degrees.  Prepare baking sheets with either parchment paper, or silicone baking mats.  

In the bowl of your stand mixer, or a large bowl if using hand mixer, cream butter until light and fluffy, about 5 minutes.  Add in both sugars and let mix on medium high speed for 2 minutes.  Turn down to low speed and incorporate egg and vanilla.

In a separate bowl whisk together flour, baking soda, cream of tartar, salt, and cinnamon.  With mixer on low slowly add in dry mixture, only until everything is incorporated.

Scoop using a 1.5 Tablespoon cookie scoop scoop 12 balls onto baking sheet, gently flatten each ball to about 1/3 inch, then using a basking brush put a thin coating of sweetened condensed milk.

Bake 10-12 minutes, let cool at least 10 minutes on baking sheet before moving to a cooling rack.

In a small bowl cream butter with a hand mixer on high speed, until white and very fluffy, about 8 minutes.  Slowly drizzle in sweetened condensed milk while still mixing until fully combined.  Refrigerate about 15 minutes, then spread on cookies using an offset spatula, or pipe on using a piping bag.  (I used a star tip so each cookie looked like it had a cue dollop of butter.)

Store cookies in a plastic container for up to 5 days, if your house is warm I'd put them in the fridge so the frosting doesn't melt.

Follow Us on Social Media:

COOK: Espresso Cookies with Cream Cheese Frosting

I make cookies at least every other week for KC to take into work, I figure if his coworkers have to put up with him for 40 hours a week, the least I can do is make them some cookies!

I have a lot of fun trying to come up with new flavors, and although some of them don't turn out, the ones that do I'm happy to share the recipes for.

These Espresso Cookies with Cream Cheese frosting are one of my favorites, they aren't super sweet, but have a great espresso flavor, and I'd eat almost anything if you put cream cheese frosting on it!

Espresso Cookies with Cream Cheese Frosting

Makes about 30

Ingredients:

Cookies:

1 Cup Unsalted Butter

2 Tablespoons Instant Espresso Powder

1 Egg (Room temperature)

2 teaspoons Vanilla Extract

2 1/2 Cups All Purpose Flour

2 teaspoons Corn Starch

1 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/8 teaspoon Salt

Frosting:

4 Ounces Cream Cheese (Softened)

1/4 Cup Unsalted Butter

3/4 Cup Powdered Sugar

1 teaspoon Vanilla Extract

1/4 Cup Unsweetened Cocoa Powder (optional)

Preparation:

Set oven to 375 degrees, prepare baking sheets with either parchment paper or silicone baking mats.

Melt butter and mix in espresso powder, let sit in fridge for about 10 minutes to cool slightly.

In the bowl of a stand mixer, or a large bowl if using a hand mixer, combine butter mixture, egg, and vanilla.  

In a separate bowl whisk together all dry ingredients: flour, corn starch, baking powder, baking soda, and salt.  

While mixer is turned on low slowly pour in dry mixture until fully incorporated.  

Scoop cookies using a 1.5 Tablespoon cookie scoop (I love this set), or a soup spoon, onto cookie sheets leaving about an inch in between, 12 should fit on a half sheet.

Bake for 10-12 minutes, until edges are set.  Let cool about 5 minutes on cookie sheet, then  move to a cooling rack.

While cookies cool mix whisk all of the frosting ingredients (except for cocoa powder) together until well combined and fluffy.  

Frost cooled cookies using an offset spatula or use a piping bag and your favorite tip.  If you want dust cookies with cocoa powder before frosting sets.

Store in a plastic container or zippy bag for up to 5 days.

Follow Us on Social Media:

COOK: Carrot Cake Cookies

 I'm going to warn you right away, if you make these cookies you might end up eating the whole batch, they are so good!

I'm not a fan of cake, in fact I only make cake once a year for KC's birthday, since the kiddos were old enough to ask for a birthday dessert they have picked anything but cake!  That said, I do like a good carrot cake, and since March is my birthday month I've had carrot cake on my mind, so when the last Cookie Friday came up I decided to make Carrot Cake Cookies.  

The cookies aren't very sweet by themselves, the frosting isn't super sweet either, but you can leave off the frosting if you want to keep these a bit healthier.  You could also throw in some raisins if you want, or maybe some white chocolate chips, you can leave the nuts out, or add them on top of your frosting, if you make these with any variations leave me a comment and let me know how they turn out!

Carrot Cake Cookies

Makes about 42 cookies

Ingredients:

Cookies:

1 Cup Salted Butter

3/4 Cup Brown Sugar (Packed)

1/3 Cup Sugar

1 1/2 Tablespoon Vanilla Extract

2 Eggs

2 1/2 Cups Flour

1 teaspoon Baking Soda

2 1/2 teaspoons Ground Cinnamon

1 teaspoon Ground Nutmeg

1/2 teaspoon Ground Ginger

2 Cups Shredded Carrots (You can use a box grater, but I used my food processor)

1 Cup Walnuts (Pecans are traditional but I prefer walnuts)

Frosting:

4 Ounces Cream Cheese

1/4 Cup Salted Butter

3/4 Cup Powdered Sugar

1 teaspoon Vanilla Extract

Preparation:

For the cookies:

Set oven to 350 degrees, and line cookie sheets with either parchment paper or a silicone mat (I use these cookie sheets and these silicone mats).

In a large bowl or the bowl of your stand mixer cream butter until fluffy, then add in both sugars and mix on medium/high for about 2 minutes.  Add in vanilla and eggs and mix until combined.

In another bowl whisk together flour, baking soda, cinnamon, nutmeg, and ginger.  

Slowly add dry ingredients into wet mixture while mixer is on low.  Mix until everything is incorporated.  Add in carrots and nuts and mix.

Using a 1 1/2 Tablespoon cookie scoop (or a soup spoon) drop balls onto prepared cookie sheet about 1 1/2 inches apart.  Bake for about 12 minutes, bottoms should be slightly brown.  Let cool about 5 minutes before moving to a cooling rack.

For the frosting:

In a medium bowl ,with a handheld mixer, cream together cream cheese and butter.  On low speed add in vanilla and powdered sugar until incorporated, turn mixer up to medium high and mix another 2 minutes until frosting is smooth.  

When cookies have cooled completely frost using a small spatula, or you can use a piping bag and tip, I used a Wilton #32 Star Tip.

Store cookies in an air tight container up to two days, in the fridge up to a week (if they last that long!)

Follow Us on Social Media: