Red Velvet Cake Mix Cookies
8 ounces cream cheese, softened to room temperature
½ cup salted butter, softened to room temperature
1 extra-large egg
2 teaspoons vanilla extract
Pinch of salt
15.25-ounce package red velvet cake mix
½ cup white chocolate chips
Powdered sugar
Green sugar sprinkles
- Heat oven to 350 F. Line a cookie sheet with parchment paper. In a large bowl, use an electric mixer to combine butter and cream cheese until fluffy. Add egg, vanilla and salt. Mix until incorporated. Add cake mix, and mix until a dough forms. It will be thick. Fold in white chocolate chips.
- Using a small cookie scoop, form 1-inch dough balls. If the dough is too sticky, refrigerate it for 30 minutes to make it easier to work with.
- Place cookies 2 inches apart on a cookie sheet. Bake for 10 to 12 minutes or until centers are set.
- Let cookies cool completely on a wire rack. Dust with powdered sugar and sprinkles.
Gingerbread Slice-and-Bake Cookies
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup dark brown sugar, packed
1 stick salted butter, room temperature
1/4 cup molasses
1 extra-large egg
1 1/2 teaspoons maple extract
Turbinado sugar
- Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. In a large bowl, combine the brown sugar and butter. Beat with a mixer until fluffy, about 1 minute. Drizzle in the molasses, beating well and scraping down the bowl halfway through. Beat in the egg until combined, then beat in the maple extract. Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
- Lay out a sheet of plastic wrap. Shape half of the dough into a thick log on the plastic. Wrap the dough in the plastic. Shape into a firm 7-inch log, about 2 inches thick. Repeat with the remaining dough to make another log. Chill until firm.
- Heat oven to 350 F. Line two baking sheets with parchment paper. Slice the dough logs into 1/4-inch-thick rounds. Place them
1 inch apart on the baking sheets. Sprinkle with turbinado sugar. - Bake, switching and rotating the pans halfway through, until the edges of the cookies are set, about 12 minutes. Let cool on baking sheets for 10 minutes, then move the cookies to cooling racks.
Peanut Butter Chocolate Chip Cookies
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick salted butter, softened
1 cup creamy peanut butter
1/4 cup granulated sugar
3/4 cup light brown sugar
2 tablespoons honey
1 extra-large egg
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips
Flaky sea salt
- Heat oven to 350 F. Line two large baking sheets with parchment paper.
- Sift together the flour, baking soda and salt in a medium bowl. Set aside. Beat the butter, peanut butter, sugars and honey in the bowl of a stand mixer on medium speed until creamy and light,
2 to 3 minutes. Add the egg and vanilla extract. Mix well. Add the flour mixture in increments, mixing on low to combine completely in between each addition. Stir in the chocolate chips. - Scoop balls of dough, about 2 tablespoons each, and roll into neat balls. Divide the balls between the baking sheets. Using a fork, press the cookies down to about ½-inch thick. Turn the fork 90 degrees and press again to make a crisscross pattern.
- Bake for 11 to 13 minutes, just until the bottom edges look light brown, rotating the trays from top to bottom oven racks halfway through baking. Cool the cookies for 5 minutes on the baking sheets, then transfer to a cooling rack. Sprinkle with flaky sea salt.
Cake Mix Cookies
15.25-ounce box white cake mix
1/2 cup salted butter, melted and cooled
1/2 teaspoon cinnamon
2 large eggs
3/4 cup colorful sprinkles, plus more to top
- Heat the oven to 350 F. Line two baking sheets with parchment paper.
- In a large bowl, combine the cake mix, butter, cinnamon and eggs. Beat with a mixer until well combined. Stir in the sprinkles. Drop the dough by rounded tablespoonfuls 2 inches apart on the baking sheets. Top with additional sprinkles.
- Bake for 10 to 12 minutes until lightly brown on the bottom edges. Let cool on the baking sheets for 2 minutes. Transfer cookies to a cooling rack to cool completely.
Brown Butter Snickerdoodles
8 ounces unsalted butter
2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup light brown sugar, packed
1¼ cups granulated sugar, divided
2 extra-large eggs
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
- Line two large-rimmed baking sheets with parchment paper.
- Melt butter in a small saucepan over medium heat. Cook, whisking often, until butter begins to brown and smells nutty, about 5 minutes. Pour the butter into the bowl of a stand mixer. Chill in the refrigerator until set but not firm, about 45 minutes.
- Whisk together flour, cream of tartar, baking soda and salt in a medium bowl. Add brown sugar and 1 cup of the granulated sugar to the browned butter. Beat with a paddle attachment on medium speed until smooth and creamy, about 1 minute. Add eggs and vanilla. Continue beating until well combined, about 1 minute. Add flour mixture. Continue beating until just combined, about 1 minute. Cover and chill until firm, at least 45 minutes or up to 24 hours.
- Heat oven to 375 F, with oven racks positioned in the upper and lower thirds of the oven.
- Stir together cinnamon and remaining ¼ cup granulated sugar in a small bowl. Scoop dough into 36 portions, about 1½ tablespoons each. Gently roll each dough portion into a ball. Roll dough balls in the cinnamon-sugar mixture, and place on prepared baking sheets at least 3 inches apart.
- Bake cookies until golden brown and edges are set, about 11 to 13 minutes. Rotate baking sheets halfway through baking time. Allow cookies to cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.