Remember those hot summer days, sipping on an ice-cold glass of perfectly tart and sweet lemonade? Now, imagine all that sunshiney flavor, plus the juicy burst of fresh raspberries, baked into a soft, chewy cookie. This recipe perfectly captures the essence of summer in every single bite: Raspberry Lemonade Cookies.  If you’re anything like us, you’re always on the hunt for that perfect dessert that screams “summer.” Something light, refreshing, and bursting with flavor. Imagine the zesty zing of fresh lemon meeting the vibrant sweetness of raspberries, all wrapped up in a tender, chewy cookie. 

Recipe from The Fit Peach

Raspberry Lemonade Cookies:

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 TBSP lemon juice
• 2 TBSP lemon zest
• 1 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2/3 frozen raspberries, broken into small pieces

In a large bowl, beat butter and sugar until creamy. Add egg, vanilla and lemon juice. Mix until incorporated.

On a very low setting, mix in the lemon zest, flour, baking powder, and baking soda. Careful not to over mix.

Gently fold the raspberries into the batter. Only fold a couple times to avoid over mixing. Chill dough for at least 30 minutes.

Scoop the dough onto a parchment paper lined baking sheet. Cook at 350 for 14-16 minutes (for large cookies) or 10-12 minutes (for small cookies).

Allow cookies to cool on the baking sheet before transfering to cooling rack.  Enjoy!

Raspberry Lemonade Cookie

• Author: Jen

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Description

This Raspberry Lemonade Cookie is a zesty zing of fresh lemon combined with a vibrant sweetness of raspberries, all wrapped up in a tender, chewy cookie!

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Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 TBSP lemon juice
• 2 TBSP lemon zest
• 1 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2/3 frozen raspberries, broken into small pieces

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Instructions

1. In a large bowl, beat butter and sugar until creamy
2. Add egg, vanilla and lemon juice
3. Mix until incorporated
4. On a very low setting, mix in the lemon zest, flour, baking powder, and baking soda
5. Careful not to over mix
6. Gently fold the raspberries into the batter
7. Only fold a couple times to avoid over mixing
8. Chill dough for at least 30 minutes
9. Scoop the dough onto a parchment paper lined baking sheet
10. Cook at 350 for 14-16 minutes (for large cookies) or 10-12 minutes (for small cookies)
11. Allow cookies to cool on the baking sheet before transfering to cooling rack

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Hey there, fellow cookie enthusiasts! Are you ready to add a burst of sunshine to your baking routine? Forget those same old chocolate chips! Today, we’re diving into the bright and zesty world of Lemon Crinkle Cookies. These little bites of joy are not only incredibly easy to make, but also deliver a delightful combination of chewy centers, crisp edges, and a vibrant lemon flavor that will make your taste buds sing. Get ready to fill your kitchen with the irresistible aroma of citrus and create a batch of cookies that are as beautiful as they are delicious. Let’s get baking!

Recipe from Herbs and Flour

Lemon Crinkle Cookies:

• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 2 TBSP fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla
• 5-8 drops yellow food coloring (optional)

For rolling purposes:

• 1/4 sugar
• 3/4 powdered sugar

In a large bowl, mix together flour, salt, and baking soda. Set aside. In a mixing bowl, beat butter and sugar until fluffy.  Add egg, lemon juice, lemon zest, vanilla, and food coloring.

Slowly add dry ingredients to the butter and sugar mixture until they are incorporated. Cover with plastic wrap and chill for 2 hours. Preheat oven to 350 and line two baking sheets with parchment paper.

Scoop dough and roll into uniform  balls. Roll dough balls into regular sugar first, then powdered sugar, coating generously.

Bake cookies for 10-12 minutes. Remove from oven and let cool on a baking sheet for 5 minutes. Transfer to cooling rack. Enjoy!

Lemon Crinkle Cookies

• Author: Jen

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Description

These Lemon Crinkle Cookies are little bites of joy that deliver a delightful combination of chewy centers, crisp edges, and a vibrant lemon flavor!

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Ingredients

• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 2 TBSP fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla
• 5-8 drops yellow food coloring (optional)

For rolling purposes:

• 1/4 sugar
• 3/4 powdered sugar

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Instructions

1. In a large bowl, mix together flour, salt, and baking soda. Set aside
2. In a mixing bowl, beat butter and sugar until fluffy
3. Add egg, lemon juice, lemon zest, vanilla, and food coloring
4. Slowly add dry ingredients to the butter and sugar mixture until they are incorporated
5. Cover with plastic wrap and chill for 2 hours
6. Preheat oven to 350 and line two baking sheets with parchment paper
7. Scoop dough and roll into uniform  balls
8. Roll dough balls into regular sugar first, then powdered sugar, coating generously
9. Bake cookies for 10-12 minutes
10. Remove from oven and let cool on a baking sheet for 5 minutes
11. Transfer to cooling rack

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The post Lemon Crinkle Cookies appeared first on Gather Lemons.

Biiiig mango lover over here! And while this combo might sound a bit surprising, this recipe definitely falls under the category of pleasant surprise. The next time you’re craving some baked goods, I urge you the give this delicious, tart treat a try!

Dried Mango Oatmeal Cookie:

• 1 1/2 cups flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 baking powder
• 1/2 tsp salt
• 1 cup butter
• 1 cup brown sugar, packed
• 1/2 cup sugar
• 2 large eggs
• 1 1/2 tsp vanilla
• 3 cups old fashioned oats
• 1 cup dried mangos, chopped 
• 1/2 cup macadamia nuts, chopped (optional)

Preheat the oven to 375. In a mixing bowl, add the dry ingredients – flour, cinnamon, baking soda, baking powder, and salt.

In a mixer, cream together butter, brown sugar, sugar, and mix until combined. Add in the eggs and vanilla and gradually mix in the dry ingredient mixture. Add in oats, dried mangos, and nuts.

Scoop the dough with a cookie scoop and place on a baking sheet and into the oven. Cook for 12 minutes or until golden brown.

After baking, let cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy!

Dried Mango Oatmeal Cookies

• Author: Jen

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Description

These Dried Mango Oatmeal Cookies are a pleasant surprise your taste buds will love!

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Ingredients

• 1 1/2 cups flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 baking powder
• 1/2 tsp salt
• 1 cup butter
• 1 cup brown sugar, packed
• 1/2 cup sugar
• 2 large eggs
• 1 1/2 tsp vanilla
• 3 cups old fashioned oats
• 1 cup dried mangos, chopped
• 1/2 cup macadamia nuts, chopped (optional)

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Instructions

Preheat the oven to 375

In a mixing bowl, add the dry ingredients – flour, cinnamon, baking soda, baking powder, and salt

In a mixer, cream together butter, brown sugar, sugar, and mix until combined

Add in the eggs and vanilla and gradually mix in the dry ingredient mixture

Add in oats, dried mangos, and nuts

Scoop the dough with a cookie scoop and place on a baking sheet and into the oven

Cook for 12 minutes or until golden brown

After baking, let cool on the baking sheet for a few minutes before transferring to a wire rack

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Spring is in the air, and that means one thing: Cadbury Mini Eggs! But why just eat them straight from the bag when you can bake them into the most glorious, chewy, chocolate-chipped cookies imaginable? Get ready to experience a burst of pastel sweetness and rich chocolatey goodness with these Cadbury Mini Egg and Chocolate Chip Cookies. Trust me, your tastebuds are about to thank you!

Recipe from Cooking with Karli 

Cadbury Mini Egg Cookies:

• 1 cup crushed Cadbury mini eggs
• 1 cup semi sweet chocolate chips
• 1 cup butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp Vanilla
• 2 cups flour
• 1/2 cup rolled oats
• 1 tsp baking soda
• 1/2 tsp salt

Preheat oven to 350.

Measure out crushed Cadbury mini eggs and chocolate chips and set aside. With a mixer, cream together the butter and sugars until smooth – should be light in color and fluffy in texture.

Add the eggs and vanilla and mix.

When combined, stop the mixer and add flour, oats, baking soda, and salt.

Start mixing slowly, until the flour mixture is combined. Fold in the Cadbury eggs and chocolate chips.

Scoop the dough into 1/4 inch balls and place on a baking sheet lined with parchment paper.

Bake for 12-15 minutes or until golden brown. Remove from oven and sprinkle with extra crushed mini eggs.

Let cool and transfer to a cooling rack. Best enjoyed warm!

Cadbury Mini Egg Cookies

• Author: Jen

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Description

These Cadbury Mini Egg Cookies are a perfect combo of pastel sweetness and rich chocolatey goodness!

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Ingredients

• 1 cup crushed Cadbury mini eggs
• 1 cup semi sweet chocolate chips
• 1 cup butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp Vanilla
• 2 cups flour
• 1/2 cup rolled oats
• 1 tsp baking soda
• 1/2 tsp salt

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Instructions

1. Preheat oven to 350
2. Measure out crushed Cadbury mini eggs and chocolate chips and set aside
3. With a mixer, cream together the butter and sugars until smooth – should be light in color and fluffy in texture
4. Add the eggs and vanilla and mix
5. When combined, stop the mixer and add flour, oats, baking soda, and salt
6. Start mixing slowly, until the flour mixture is combined
7. Fold in the Cadbury eggs and chocolate chips
8. Scoop the dough into 1/4 inch balls and place on a baking sheet lined with parchment paper
9. Bake for 12-15 minutes or until golden brown
10. Remove from oven and sprinkle with extra crushed mini eggs
11. Let cool and transfer to a cooling rack

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Ingredients:

There’s a reason chocolate macadamia nut cookies are a timeless favorite. They’re the perfect combination of chewy, rich, and nutty, offering something to satisfy every taste bud. Today, we’re taking a trip down memory lane and whipping up a batch of these delightful cookies from scratch. This recipe is simple to follow, even for beginner bakers, and will leave you with warm, gooey cookies packed with melty chocolate and crunchy macadamia nuts. So preheat your oven, grab your mixing bowls, and get ready to bake a batch of nostalgia!

Recipe from Carlsbad Cravings 

Chocolate Macadamia Nut Cookies

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 tsp vanilla
• 1/8 tsp salt
• 1 TBSP milk
• 1 tsp baking soda
• 2/3 cup unsweetened cocoa
• 1 cup flour
• 3/4 cup chocolate chip
• 1 cup macadamia nuts, chopped
• coarse salt, for garnish (optional)

In a mixing bowl, stir together cream, butter, and sugar. Mix together on medium to high speed until fluffy, about 2 minutes.

Add egg, vanilla and milk and mix until just combined. In a separate bowl, add flour, cocoa, salt, and baking soda. Then gradually add to the cookie batter. Stir in nuts and chocolate chips.

Refrigerate the dough for 3 hours.

Preheat the oven to 350. Using a cookie scoop, scoop out the dough and place on a baking sheet lined with parchment paper.

Bake for 10-12 minutes, remove from oven add chocolate chips and nuts on top, if desired.  Allow them to cool on the baking sheet for 5 minutes. Then, transfer to cooling rack.

Sprinkle with coarse sale if desired & Enjoy!

Chocolate Macadamia Nut Cookie

• Author: Jen

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Description

This Chocolate Macadamia Nut Cookie is warm, gooey and packed with flavor that will leave you wanting more!

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Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 tsp vanilla
• 1/8 tsp salt
• 1 TBSP milk
• 1 tsp baking soda
• 2/3 cup unsweetened cocoa
• 1 cup flour
• 3/4 cup chocolate chip
• 1 cup macadamia nuts, chopped
• coarse salt, for garnish (optional)

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Instructions

1. In a mixing bowl, stir together cream, butter, and sugar
2. Mix together on medium to high speed until fluffy, about 2 minutes
3. Add egg, vanilla and milk and mix until just combined
4. In a separate bowl, add flour, cocoa, salt, and baking soda
5. Then gradually add to the cookie batter. Stir in nuts and chocolate chips
6. Refrigerate the dough for 3 hours
7. Preheat the oven to 350
8. Using a cookie scoop, scoop out the dough and place on a baking sheet lined with parchment paper
9. Bake for 10-12 minutes, remove from oven add chocolate chips and nuts on top, if desired.
10. Allow them to cool on the baking sheet for 5 minutes
11. Then, transfer to cooling rack
12. Sprinkle with coarse sale if desired

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There’s something undeniably comforting about a classic lemon bar. The crisp, buttery shortbread crust, the vibrant, zesty lemon filling, and the delicate snowfall of powdered sugar – it’s a symphony of textures and flavors that just works. Today, I’m sharing my go-to recipe for these sunshine-filled squares. Imagine biting into a soft, melt-in-your-mouth shortbread crust, followed by a burst of tangy lemon curd that’s just the right balance of sweet and tart. And then, the final touch: a dusting of powdered sugar that adds a whisper of sweetness and a beautiful, ethereal finish.

Recipe from The Kitchn

Lemon Bars:

Crust:

• 3/4 cup of unsalted butter 
• zest from 1 large lemon
• 1/4 cup sugar
• 1/2 tsp kosher salt
• 1 3/4 cup flour

Filling:

• 4 eggs
• 5 lemons, juiced
• 1 1/2 cups sugar
• 1/3 cup flour
• 1/2 tsp kosher salt
• powdered sugar, for garnish

Preheat the over to 350 degrees. Prepare a 9×9 pan with parchment paper. Ensure that there is excess parchment paper hanging over all four sides by at least 1 inch.

Finely grate the zest of 1 lemon,  Add the zest to a mixer and set the lemon aside. Add 1/4 cup sugar and use your fingers to work the zest until fragrant.  Add butter and salt and beat with a paddle on medium speed until creamy, about 2 minutes.

Add the flour and beat until fine crumbs of dough form.  Transfer to baking pan and press down evenly to cover the bottom of the pan.

Bake the crust until golden brown, about 15-20 minutes.

To make the filling crack the eggs into a medium bowl and whisk until beaten. Finely grate the zest from one lemon.

Juice 5 lemons or until you have 3/4 cup of lemon juice. Add the lemon juice, 1 1/2 cups sugar, and 1/2 tsp salt into the bowl of eggs. Whisk until smooth. Sift 1/3 cup flour over mixture and whisk until smooth. 

When the crust is ready, pour the filling over hot crust. Bake until filling is set, about 18-20 minutes.  Let cool for 1 hour, transfer to the refrigerator and chill for at least 3 hours.

Lemon Bars

• Author: Jen

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Description

These Lemon Bars contain a symphony of textures and flavors that satisfies your tastes buds in every way!  

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Ingredients

Crust:

• 3/4 cup of unsalted butter
• zest from 1 large lemon
• 1/4 cup sugar
• 1/2 tsp kosher salt
• 1 3/4 cup flour

Filling:

• 4 eggs
• 5 lemons, juiced
• 1 1/2 cups sugar
• 1/3 cup flour
• 1/2 tsp kosher salt
• powdered sugar, for garnish

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Instructions

1. Preheat the over to 350 degrees. Prepare a 9×9 pan with parchment paper
2. Ensure that there is excess parchment paper hanging over all four sides by at least 1 inch
3. Finely grate the zest of 1 lemon,  Add the zest to a mixer and set the lemon aside
4. Add 1/4 cup sugar and use your fingers to work the zest until fragrant
5. Add butter and salt and beat with a paddle on medium speed until creamy, about 2 minutes
6. Add the flour and beat until fine crumbs of dough form
7. Transfer to baking pan and press down evenly to cover the bottom of the pan.
8. Bake the crust until golden brown, about 15-20 minutes

To Make the Filling:

1. Crack the eggs into a medium bowl and whisk until beaten
2. Finely grate the zest from one lemon
3. Juice 5 lemons or until you have 3/4 cup of lemon juice
4. Add the lemon juice, 1 1/2 cups sugar, and 1/2 tsp salt into the bowl of eggs
5. Whisk until smooth. Sift 1/3 cup flour over mixture and whisk until smooth

When the crust is ready:

1. Pour the filling over hot crust
2. Bake until filling is set, about 18-20 minutes
3. Let cool for 1 hour, transfer to the refrigerator and chill for at least 3 hours
4. Lift out of baking sheet, dust with powdered sugar and cut into squares

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Lift out of baking sheet, dust with powdered sugar and cut into squares.  Enjoy!

The post Lemon Bars appeared first on Gather Lemons.

Who can resist those soft, pillowy sugar cookies with the thick, sweet frosting and colorful sprinkles? You know the ones – the Lofthouse-style cookies that are practically a grocery store staple. I’ve always been a sucker for them, and today, I’m sharing a recipe for homemade Lofthouse cookies!. Get ready for melt-in-your-mouth goodness! The secret is all in the softness. And this recipe delivers! We’re talking melt-in-your-mouth texture, a delicate crumb, and that signature sweet frosting that complements the cookie perfectly. 

Recipe from Life Made Sweeter 

Soft Lofthouse-Style Frosted Sugar Cookies:

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1/3 cup sour cream
• 1 tsp vanilla extract
• 1/8 tsp almond extract
• 1 3/4 cup flour
• 1 1/2 TBSP cornstarch
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar
• 1/8 tsp salt

Frosting:

• 1/2 cup butter, softened
• 2/3 tsp vanilla 
• 2 1/2 cups powdered sugar
• 2-3 TBSP half and half
• Food coloring of choice
• Sprinkles of choice

Using an electric mixer, mix the butter and sugar on med-high speed until light and fluffy. Add the egg and beat until combined. Set the mixer to a low setting and add the sour cream, vanilla and almond extract. Beat until well combined.

In a separate bowl, add the dry ingredients: flour, baking soda, baking powder, cornstarch, cream of tartar, and salt.

With the mixer on low, slowly add the dry ingredients to the batter until combined.  Cover the bowl with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 375. Remove the dough from the fridge. Scoop out 1 tablespoon of dough and shape into a ball.  Place on a baking sheet lined with parchment paper. Allow 2 inch spacing. With the bottom of a glass, gently flatten the dough.  Bake on the middle rack for 9-12 minutes, until the edges just start to turn gold.  Remove from baking sheet and allow to cool.

To make the frosting: Beat the butter for 3 minutes. Add vanilla and 2 cups of powdered sugar. Add 2-3 TBSP of half and half, one at a time. Add the remaining powdered sugar. Beat until smooth. Add food coloring if desired.

Once cookies are completely cool, frost and add sprinkles.

Soft Lofthouse-Style Frosted Sugar Cookies

• Author: Jen

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Description

These Soft Lofthouse-Style Frosted Sugar Cookies consist of melt-in-your-mouth goodness that will leave your taste buds wanting more!   

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Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1/3 cup sour cream
• 1 tsp vanilla extract
• 1/8 tsp almond extract
• 1 3/4 cup flour
• 1 1/2 TBSP cornstarch
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar
• 1/8 tsp salt

Frosting:

• 1/2 cup butter, softened
• 2/3 tsp vanilla
• 2 1/2 cups powdered sugar
• 2-3 TBSP half and half
• Food coloring of choice
• Sprinkles of choice

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Instructions

To make the cookies:

1. Using an electric mixer, mix the butter and sugar on med-high speed until light and fluffy
2. Add the egg and beat until combined
3. Set the mixer to a low setting and add the sour cream, vanilla and almond extract. Beat until well combined
4. In a separate bowl, add the dry ingredients: flour, baking soda, baking powder, cornstarch, cream of tartar, and salt
5. With the mixer on low, slowly add the dry ingredients to the batter until combined
6. Cover the bowl with plastic wrap and refrigerate for 1 hour
7. Preheat the oven to 375
8. Remove the dough from the fridge
9. Scoop out 1 tablespoon of dough and shape into a ball
10. Place on a baking sheet lined with parchment paper
11. Allow 2 inch spacing. With the bottom of a glass, gently flatten the dough
12. Bake on the middle rack for 9-12 minutes, until the edges just start to turn gold
13. Remove from baking sheet and allow to cool

To make the frosting:

1. Beat the butter for 3 minutes
2. Add vanilla and 2 cups of powdered sugar
3. Add 2-3 TBSP of half and half, one at a time
4. Add the remaining powdered sugar
5. Beat until smooth. Add food coloring if desired
6. Once cookies are completely cool, frost and add sprinkles

 

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The post Soft Lofthouse-Style Frosted Sugar Cookies appeared first on Gather Lemons.

Ninja Creami Rocky Road:

• 2 cups half and half
• 1/4 cup cocoa powder
• 1/2 tsp vanilla
• 1/2 cup sugar

Mix-ins:

• peanuts
• mini marshmallows
• mini chocolate chips

Add Half and Half, cocoa powder, vanilla extract, and sugar into your cream container and whisk until combined.  Be careful not to overfill past the line! Place the container on a flat surface in your freeze and chill overnight.

Run the Ninja Creami on the ice cream setting. Afterwards, reopen the container and add 2 TBSP of half and half and re-spin.

Now is the time to add your mix-ins! In this case, you’ll add mini marshmallows, peanuts, and mini chocolate chips! Spin on the mix-in cycle.

Serve and enjoy!

If you have any leftovers, you can place the container back in the freezer, but keep in mind that it might harden overnight. Simply set out on your counter a little before scooping and be sure to consume everything within a few days.

Ninja Creami Rocky Road Ice Cream

• Author: Jen

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Description

This Ninja Creami Rocky Road Ice Cream is a sweet treat the whole family will enjoy!

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Ingredients

• 1/4 cup cocoa powder
• 1/2 tsp vanilla
• 1/2 cup sugar

Mix-ins:

• peanuts
• mini marshmallows
• mini chocolate chips

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Instructions

1. Add Half and Half, cocoa powder, vanilla extract, and sugar into your cream container and whisk until combined (be careful not to overfill past the line)
2. Place the container on a flat surface in your freeze and chill overnight
3. Run the Ninja Creami on the ice cream setting
4. Afterwards, reopen the container and add 2 TBSP of half and half and re-spin
5. Now is the time to add your mix-ins! In this case, you’ll add mini marshmallows, peanuts, and mini chocolate chips! Spin on the mix-in cycle

 

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Get ready to unleash your inner unicorn with these magical Rainbow Sprinkle Pudding Cookies! Bursting with vibrant colors and irresistible flavor, these treats are pure delight in every bite. Imagine a cookie that’s soft, chewy, and packed with the creamy goodness of pudding. Now picture it covered in a dazzling array of rainbow sprinkles. Sounds dreamy, right? Well, get ready to bake up a batch of these heavenly Rainbow Sprinkle Pudding Cookies!

Recipe from Peas & Crayons

Rainbow Sprinkle Pudding Cookies:

• 1 cup butter
• 1 cup sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 2 cups flour
• 1 3/4 oz box dry vanilla instant pudding mix
• 1 tsp baking soda
• 1/2 cup soft rainbow sprinkles

Line cookie sheet with parchment paper and set aside. In a large bowl, whisk together flour, dry pudding mix, baking soda, and set aside

Using an electric mixer, beat butte. Add sugar and mix at medium speed for 2 minutes.  

Add 1 egg and vanilla and beat until combined.  

Add dry ingredients, 1 cup at a time.  Mix until combined.  Dough will be quite thick. 

Fold in sprinkles. Use a large cookie scoop and scoop dough into 3 tbsp scoops, roll each cookie into a ball and place on parchment paper

Place baking sheet in freezer for 20 minutes.

Remove from freezer and bake in preheated oven for 12-13 minutes at 350. Let cool on baking sheet for 3-5 minutes before transferring them to a cooling rack.

Enjoy!

Rainbow Sprinkles Pudding Cookies 

• Author: Jen

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Description

These Rainbow Sprinkle Pudding Cookies are pure delight in every bite! Not to mention super colorful!

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Ingredients

• 1 cup butter
• 1 cup sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 2 cups flour
• 1 3/4 oz box dry vanilla instant pudding mix
• 1 tsp baking soda
• 1/2 cup soft rainbow sprinkles

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Instructions

1. Line cookie sheet with parchment paper and set aside
2. In a large bowl, whisk together flour, dry pudding mix, baking soda, and set aside
3. Using an electric mixer, beat butte
4. Add sugar and mix at medium speed for 2 minutes
5. Add 1 egg and vanilla and beat until combined
6. Add dry ingredients, 1 cup at a time
7. Mix until combined (dough will be quite thick)
8. Fold in sprinkles
9. Use a large cookie scoop and scoop dough into 3 tbsp scoops
10. Roll each cookie into a ball and place on parchment paper
11. Place baking sheet in freezer for 20 minutes
12. Remove from freezer and bake in preheated oven for 12-13 minutes at 350
13. Let cool on baking sheet for 3-5 minutes before transferring them to a cooling rack

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Remember those delicate, lacy cookies from your childhood? Crispy, buttery, and filled with a luscious chocolate center, they were the epitome of pure indulgence. Today, we’re taking a trip down memory lane with a recipe for homemade chocolate-filled lace cookies. These elegant treats are perfect for any occasion, from holiday gatherings to afternoon tea. Get ready to transport yourself to a world of sweet nostalgia.

Recipe from Half Baked Harvest. 

Chocolate Filled Lace Cookies:

• 1/2 cup butter
• 1/2 cup light brown sugar
• 1 tsp vanilla extract
• 1 egg white
• 3/4 cup almond flour
• 1/4 tsp kosher salt
• 8 oz semi-sweet chocolate chips

Preheat the oven to 350 and prep your baking sheet with parchment paper.

Melt the butter in a medium sauce pan. Once melted, stir in the brown sugar. Bring to a boil over med-high heat and cook for 1 minute. Remove from heat and transfer into bowl.  Whisk in the vanilla and mix in the almond flour and salt. Let cool for 5 minutes then whisk in egg white. Let the dough sit for 10 minutes to thicken.

Dough should be thinner, like the photo above.

Drop one TBSP of batter onto the prepared baking sheet. Place 3 inches apart. Bake for 7-9 minutes, until golden brown around the edges. Allow cookies to cool on a baking sheet for 5 minutes, then transfer to wire rack and allow to completely cool.

To make filling:  Melt chocolate in the microwave in 30 second increments, stirring each time until smooth and no chips remain.

Sandwich the cookie with a spread of chocolate. Store in an airtight container. Enjoy!

Chocolate Filled Lace Cookies

• Author: Jen

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Description

These Chocolate Filled Lace Cookies are crispy, buttery, and filled with a luscious chocolate center that will leave your taste buds satisfied!

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Ingredients

• 1/2 cup butter
• 1/2 cup light brown sugar
• 1 tsp vanilla extract
• 1 egg white
• 3/4 cup almond flour
• 1/4 tsp kosher salt
• 8 oz semi-sweet chocolate chips

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Instructions

1. Preheat the oven to 350 and prep your baking sheet with parchment paper
2. Melt the butter in a medium sauce pan
3. Once melted, stir in the brown sugar
4. Bring to a boil over med-high heat and cook for 1 minute
5. Remove from heat and transfer into bowl
6. Whisk in the vanilla and mix in the almond flour and salt
7. Let cool for 5 minutes then whisk in egg white
8. Let the dough sit for 10 minutes to thicken (dough should be thinner)
9. Drop one TBSP of batter onto the prepared baking sheet
10. Place 3 inches apart
11. Bake for 7-9 minutes, until golden brown around the edges
12. Allow cookies to cool on a baking sheet for 5 minutes, then transfer to wire rack and allow to completely cool

To make filling: 

1. Melt chocolate in the microwave in 30 second increments, stirring each time until smooth and no chips remain
2. Sandwich the cookie with a spread of chocolate

 

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Notes

Store in an airtight container.

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Get ready to indulge in the perfect holiday treat! These Peppermint Bark Shortbread Cookies combine the classic flavors of peppermint and chocolate with buttery shortbread for a delightful bite-sized delight. Perfect for holiday parties, gift baskets, or simply enjoying with a cup of hot cocoa, these cookies are sure to become a new family favorite.

Recipe from Completely Delicious.

Peppermint Bark Shortbread Cookies:

• 3/4 cup butter, room temperature
• 1/2 cup sugar
• 1 tsp peppermint extract
• 1 3/4 cup flour
• 1/2 tsp salt
• 3 oz white chocolate
• 2 TBSP semi-sweet chocolate
• 2 TBSP heavy whipping cream
• 1 tsp pepperment extract
• 4 candy canes, crushed

Preheat the oven to 325.  Grease an 8” round baking dish. With an electric mixer, beat the butter and sugar until smooth and creamy. Mix in the peppermint extract. Add flour and salt and mix until incorporated.

Press the mixture into a prepared pan. Bake until the top starts to turn golden brown, about 30-35 minutes.  Let cool completely and remove from pan.

To top the shortbread, microwave the semi-sweet chocolate chips and 1 TBSP heavy cream in 30 second intervals, stirring every 30 seconds. Be careful not to overheat.  Add in 1/2 tsp peppermint extract. Spread over the cooled shortbread, reserving a couple TBSP for a final drizzle. Chill or freeze for 5 minutes.

Melt the white chocolate and 1 TBSP of in the microwave and stir together until smooth.  Stir in 1/2 tsp peppermint extract. Spread over the top off the semi-sweet chocolate. Drizzle the remaining chocolate and sprinkle with crushed peppermint.  Chill for 5-10 minutes. Cut into slices and enjoy!

Peppermint Bark Shortbread Cookies

• Author: Jen

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Description

These Peppermint Bark Shortbread Cookies make the perfect treat for the holidays!

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Ingredients

• 3/4 cup butter, room temperature
• 1/2 cup sugar
• 1 tsp peppermint extract
• 1 3/4 cup flour
• 1/2 tsp salt
• 3 oz white chocolate
• 2 TBSP semi-sweet chocolate
• 2 TBSP heavy whipping cream
• 1 tsp pepperment extract
• 4 candy canes, crushed

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Instructions

1. Preheat the oven to 325
2. Grease an 8” round baking dish
3. With an electric mixer, beat the butter and sugar until smooth and creamy
4. Mix in the peppermint extract
5. Add flour and salt and mix until incorporated
6. Press the mixture into a prepared pan
7. Bake until the top starts to turn golden brown, about 30-35 minutes
8. Let cool completely and remove from pan
9. To top the shortbread, microwave the semi-sweet chocolate chips and 1 TBSP heavy cream in 30 second intervals, stirring every 30 seconds (be careful not to overheat)
10.  Add in 1/2 tsp peppermint extract
11. Spread over the cooled shortbread, reserving a couple TBSP for a final drizzle
12. Chill or freeze for 5 minutes
13. Melt the white chocolate and 1 TBSP of in the microwave and stir together until smooth
14. Stir in 1/2 tsp peppermint extract
15. Spread over the top off the semi-sweet chocolate
16. Drizzle the remaining chocolate and sprinkle with crushed peppermint.
17. Chill for 5-10 minutes
18. Cut into slices

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Ninja Creami Oreo Shake:

• 2 cups half and half
• 2oz vanilla syrup (we love the Torani brand!)
• 1/2 cup sugar
• crushed Oreos, to taste

Add half and half, vanilla syrup, and sugar into your Creami container and whisk until combined. Be mindful of the fill line and do not over fill. Chill container overnight in the freezer. Be sure to place it on a flat surface!

Run the Ninja Creami on the “milkshake” setting. When it’s finished, open up and check the consistency, you may need to add a bit of extra milk and re-spin if it is too thick.

Add in the crushed Oreos and re-spin on the “mix-in” setting. Top with whip cream. Serve and enjoy!

Ninja Creami Oreo Shake

• Author: Jen

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Description

This Ninja Creami Oreo Shake is a milkshake lover’s dream come true!

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Ingredients

• 2 cups half and half
• 2oz vanilla syrup (we love the Torani brand!)
• 1/2 cup sugar
• crushed Oreos, to taste

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Instructions

1. Add half and half, vanilla syrup, and sugar into your Creami container and whisk until combined
2. Be mindful of the fill line and do not over fill
3. Chill container overnight in the freezer
4. Be sure to place it on a flat surface
5. Run the Ninja Creami on the “milkshake” setting
6. When it’s finished, open up and check the consistency, you may need to add a bit of extra milk and re-spin if it is too thick
7. Add in the crushed Oreos and re-spin on the “mix-in” setting
8. Top with whip cream

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There’s no combination more beloved than chocolate and peanut butter. And if you’re craving a delicious taste of pairing, look no further! These Marbled Peanut Butter Chocolate Cookies are the perfect indulgence for any sweet tooth. With their rich, fudgy chocolate and creamy peanut butter swirl, they’re a decadent treat that’ll satisfy your cravings in every bite. Get ready to experience the ultimate cookie combination!

Recipe from Chasety

Chocolate Peanut Butter Marble Cookie:

• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup creamy peanut butter

In a medium bowl, combine flour, cocoa, baking soda and salt. Mix together and set aside.

In a large bowl, cream together butter, sugar, and brown sugar until light and fluffy.  Beat in the egg and vanilla. Gradually add in the dry ingredients, mixing until combined.

Scoop dough and place on a small cookie sheet, then add a dollop of peanut butter over the chocolate dough. With a skewer, gently swirl the peanut butter into the dough to create a marbled pattern. Do not over mix.

Chill dough for at least 1 hour.

Preheat oven to 350. Add chilled dough to a lined baking sheet with parchment paper.  Bake for 10-12 minutes or until cookies are set but still soft.

Allow cookies to cool on baking sheet for 5 minutes before transferring onto cooking rack. Enjoy!

Chocolate Peanut Butter Marble Cookie

• Author: Jen

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Description

These Chocolate Peanut Butter Marble Cookies are the perfect indulgence for any sweet tooth!

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Ingredients

• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup creamy peanut butter

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Instructions

1. In a medium bowl, combine flour, cocoa, baking soda and salt
2. Mix together and set aside
3. In a large bowl, cream together butter, sugar, and brown sugar until light and fluffy
4. Beat in the egg and vanilla
5. Gradually add in the dry ingredients, mixing until combined
6. Scoop dough and place on a small cookie sheet
7. Then add a dollop of peanut butter over the chocolate dough
8. With a skewer, gently swirl the peanut butter into the dough to create a marbled pattern (do not over mix)
9. Chill dough for at least 1 hour
10. Preheat oven to 350
11. Add chilled dough to a lined baking sheet with parchment paper
12. Bake for 10-12 minutes or until cookies are set but still soft
13. Allow cookies to cool on baking sheet for 5 minutes before transferring onto cooking rack

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The post Chocolate Peanut Butter Marble Cookie appeared first on Gather Lemons.

Indulge in the flavors of fall with these delightful Pumpkin Oatmeal Cookies. Bursting with the warm spices of pumpkin and cinnamon, these soft and chewy cookies are a true autumnal delight. The creamy Cinnamon Cream Cheese Frosting adds the perfect touch of seasonal sweetness. Whether you’re enjoying them with a cup of hot cocoa or sharing them with friends and family, these pumpkin oatmeal cookies are sure to satisfy your cravings and warm your heart.

Recipe from Cookes Recipes.

Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting

Pumpkin Oatmeal Cookies:

• 1/2 cup softened butter
• 3/4 sugar
• 3/4 packed brown sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• 2 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp pumpkin pie spice
• 1 cup old fashioned oats

Cinnamon Cream Cheese Frosting:

• 1/2 cup softened cream cheese
• 1/4 cup butter
• 2 cups powdered sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract

Preheat the oven to 350. In a large bowl, cream together the butter and sugars. Mix until light and fluffy. Add the pumpkin, egg and vanilla and mix well.

In a separate bowl, add the dry ingredients: flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, pumpkin spice and oats. Gradually add the dry ingredients into the butter mixture.

Using a cookie scoop, scoop the dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 15 minutes. Remove from freezer and bake for 12 minutes, or until edges are lightly brown.

While cookies are baking, prepare the frosting.  Whip the cream cheese and butter, gradually adding the powdered sugar.  Finish by adding the cinnamon and vanilla. When the cookies are done, remove from oven and allow them to completely cool before adding your frosting.  Enjoy!

Store cookies in the refrigerator in an airtight container.

Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting

• Author: Jen

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Description

These Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are sure to satisfy your cravings and warm your heart!

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Ingredients

Pumpkin Oatmeal Cookies:

• 1/2 cup softened butter
• 3/4 sugar
• 3/4 packed brown sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• 2 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp pumpkin pie spice
• 1 cup old fashioned oats

Cinnamon Cream Cheese Frosting:

• 1/2 cup softened cream cheese
• 1/4 cup butter
• 2 cups powdered sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract

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Instructions

To make the cookies:

1. Preheat the oven to 350
2. In a large bowl, cream together the butter and sugars
3. Mix until light and fluffy
4. Add the pumpkin, egg and vanilla and mix well
5. In a separate bowl, add the dry ingredients: flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, pumpkin spice and oats
6. Gradually add the dry ingredients into the butter mixture
7. Using a cookie scoop, scoop the dough onto a baking sheet lined with parchment paper
8. Place the baking sheet in the freezer for 15 minutes
9. Remove from freezer and bake for 12 minutes, or until edges are lightly brown

While cookies are baking, prepare the frosting:

1. Whip the cream cheese and butter, gradually adding the powdered sugar
2. Finish by adding the cinnamon and vanilla
3. When the cookies are done, remove from oven and allow them to completely cool before adding your frosting
4. Store cookies in the refrigerator in an airtight container

 

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The post Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting appeared first on Gather Lemons.

Calling All Carrot Cake Lovers: Moist and Delicious Cupcakes Await!

Does the thought of warm spices, fluffy cake, and creamy frosting make your mouth water? Then you’ve come to the right place! Today, we’re diving into the delightful world of carrot cake cupcakes. These cupcakes are the perfect way to satisfy your sweet tooth and celebrate any occasion. They’re packed with flavor, incredibly moist, and topped with a dreamy cream cheese frosting that will have you reaching for seconds (or thirds!). In this recipe, we’ll share all the secrets to achieving perfectly moist cupcakes with a tender crumb. We’ll also guide you through a simple cream cheese frosting that complements the carrot cake flavors beautifully. So ditch the store-bought treats and bake up a batch of homemade magic!

Moist Carrot Cake Cupcakes:

• 4 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 2 cups flour
• 2 tsp Baking Soda
• 1 tsp salt
• 2 tsp cinnamon
• 3 cups grated raw carrots
• 1 cup chopped walnuts

Whipped Cream Cheese Frosting:

• 1 cup butter
• 16 oz cream cheese
• 6-7 cups powdered sugar
• 2 tsp vanila
• 2 TBSP half and half, cream, or milk

Preheat the oven to 350. Line a cupcake pan with cupcake liners. Beat the eggs and add sugar at a low speed until smooth. Add oil and continue to beat on low.

In a separate bowl, mix together the dry ingredients. Gradually add into the batter and beat until combined. Add the shredded carrots and walnuts. Pour the batter into the lined muffin pan at about 2/3 full.

Bake for 18-22 minutes or until they are baked though.

For the frosting, beat the butter and cream cheese together, until smooth, about 2-3 minutes. Slowly add in the powdered sugar and half and half. Beat on high for at least 2 minutes. Add to a pastry bag and set aside until ready to frost cupcakes.

Optional: Top off with either handmade or store bought carrot candy. I used candy melts and pastry bags to hand-make these candy carrots. Enjoy!

Moist Carrot Cake Cupcakes

• Author: Jen

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Description

These Moist Carrot Cake Cupcakes are the perfect way to satisfy your sweet tooth and celebrate any occasion!

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Ingredients

• 4 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 2 cups flour
• 2 tsp Baking Soda
• 1 tsp salt
• 2 tsp cinnamon
• 3 cups grated raw carrots
• 1 cup chopped walnuts

Whipped Cream Cheese Frosting:

• 1 cup butter
• 16 oz cream cheese
• 6-7 cups powdered sugar
• 2 tsp vanila
• 2 TBSP half and half, cream, or milk

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Instructions

1. Preheat the oven to 350
2. Line a cupcake pan with cupcake liners
3. Beat the eggs and add sugar at a low speed until smooth
4. Add oil and continue to beat on low
5. In a separate bowl, mix together the dry ingredients
6. Gradually add into the batter and beat until combined
7. Add the shredded carrots and walnuts
8. Pour the batter into the lined muffin pan at about 2/3 full
9. Bake for 18-22 minutes or until they are baked though

For the frosting:

1. Beat the butter and cream cheese together, until smooth, about 2-3 minutes
2. Slowly add in the powdered sugar and half and half
3. Beat on high for at least 2 minutes
4. Add to a pastry bag and set aside until ready to frost cupcakes

Optional:

1. Top off with either handmade or store bought carrot candy
2. I used candy melts and pastry bags to hand-make these candy carrots

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