These have been a huge hit and I will be putting these on my list to make every year. While the cookies may look unassuming, don’t dismiss them. I promise you, if you like brownies then you will love these cookies.

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The flavor seriously reminds me of fudge brownies. It must be the combination of the oil and butter in the cookie dough and makes the magic happen. These are seriously addictive and it’s hard to stop at just one. As a chocolate lover, these will satisfy any chocolate craving.

The best part of these Brownie Cookies with Walnuts? They only require one bowl and no mixer is needed. Sometimes you want to just be able to whip up a batch of cookies and not have to clean every bowl and mixer. These cookies come together in no time!

How to make the best brownie cookies

When you are measuring your flour, always use the scoop method. This is where you use a spoon or scoop to scoop flour into your measuring cup and then level it off. You want to avoid scooping your measuring cup directly into your flour as you will tend to get more flour per cup.

This may not seem like a big deal, but it can affect your end product. More flour could result in these cookies being dryer and crumblier. No one wants to have a dry brownie cookie!

I added a little bit of espresso powder to the cookie dough, coffee enhances the flavor of chocolate. You don’t taste any coffee flavor, but you can leave it out if you don’t want to use it. I love using these single serve packs so I don’t have to open a whole jar of espresso powder since I rarely use it.

I highly suggest using good cocoa powder. Since these are simple cookies and cocoa is the dominant flavor, you want to use the best you can find. I have linked my preferred brand, but you can certainly use what you prefer.

Walnuts, are one of those nuts that people either love or hate. I happen to love all nuts and feel that they add great texture to these cookies. I don’t bother toasting them before throwing them into the cookie batter. If you want to add more nuttiness then you can toast them.

Alternatively, if you don’t like nuts or just want to leave them out you can. I’ve made this both with and without nuts and they are good either way. If you leave out the walnuts, you can add additional chocolate chips.

Semi sweet chocolate chips are usually my go to and I keep large quantities of them around. Semi sweet chocolate chips work well with these cookies because they add some sweetness but aren’t overwhelming.

If you prefer. you can certainly use any kind of chocolate you’d like. These would also be great with mint chips for a mint chocolate brownie cookie. The base recipe is great so you can easily swap out some mix-ins to customize to your tastes!

When scooping out cookie dough, I always recommend using a cookie scoop. They are great and ensure that your cookies are all uniform in size. You can also use them for scooping muffins, meatballs or even ice cream.

More desserts with chocolate to try

Mini No Bake S’mores Tarts

Gooey Browned Butter S’mores Bars

White Chocolate Macadamia Nut Blondies

Chocolate Chunk Skillet Cookie

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Brownie Cookies with Walnuts

Brownie Cookies with Walnuts are exactly what they sound like. Brownies that are in cookie form for when you want something a little different. They are packed with chocolate chips and walnuts, perfect for that chocolate craving.

Course Dessert

Cuisine American

Keyword chocolate, christmas cookies, cookies, nuts, one bowl recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 cookies, approximately

Author Amy’s Delicious Mess

Ingredients

• 1/2 cup unsweetened cocoa powder
• 2/3 cup granulated sugar
• 1/2 teaspoon instant espresso powder
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 tablespoons vegetable oil
• 1 egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup semi sweet chocolate chips
• 1/2 cup chopped walnuts

Instructions

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
• In a large bowl, mix together the cocoa powder, sugar, espresso powder, butter and vegetable oil.
• Add the egg and vanilla extract, mix until incorporated.
• Add the flour, baking powder, and salt to the bowl and mix until almost completely incorporated. Add in the chocolate chips and walnuts and mix until combined and there are no more streaks of flour. Do not over mix your dough.
• Using a cookie scoop or spoon, scoop out cookie dough balls about 1-2 tablespoon in size. Place onto the prepared baking sheet about 2 inches apart. If you want flatter cookies, you can press them down.
• Bake for 8-10 minutes or until the edges are set but the middle still looks slightly soft. Allow the cookies to cool for 2 minutes on they baking sheet and then transfer to a cooling rack to cool completely.
• Store the cookies in an airtight container for up to a week on the counter.

Notes

1. If you don’t like nuts, you can always add more chocolate chips.
2. These cookies do not spread because of the amount of nuts and chocolate chips, if you prefer you can decrease the amount of the mix-ins and they will spread a little more.  If you don’t want to decrease the mix-ins, you can decrease the flour to 1 cup.  I’ve done it this way as well and liked both versions.
3. You can freeze the baked cookies for up to 3 months.  Normally I like to eat cookies frozen, but with these you want to thaw before enjoying.  They are a little too thick to enjoy right out of the freezer.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

 

Recipe adapted from Cafe Delites

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I’m usually good after one or two cookies, but with these I could easily polish off a whole plate. These are small cookies so it’s not hard for anyone to do! They are crisp, buttery, flaky, and filled with sweet jam and crunchy nuts.

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Rugelach originated in the Jewish communities of Poland. Traditionally were made into crescent shapes but I’ve seen ones that are rolled into a log. I prefer the crescent shape because the edges get crispy while the inside is still soft.

How to make rugelach

Rugelach may look hard to make but really they are just made out of a few components. The cream cheese and butter dough is unsweetened and slightly tangy. Somehow with a few simple ingredients you end up with a flaky and crispy dough.

Once the dough is chilled, roll it out and add the filling. Raspberry jam and walnuts is my favorite, but you can switch up the jam or nuts if you like. I used raspberry freezer jam, which I made using my freezer jam recipe.

I always use walnuts, but I imagine pecans, hazelnuts, or almonds would also be delicious. Don’t like nuts? Feel free to leave them out and add dried fruit or chocolate instead.

Roll the pieces up and then place on a parchment lined baking sheet. Sprinkle with additional cinnamon sugar on top for a little extra sweetness. It’s as simple as that!

Tips for homemade rugelach

Make the dough the day before you want to bake your cookies, it needs to be well chilled before rolling. Otherwise the dough is quite sticky and would be impossible to work with.

Once you are ready to roll the dough, make sure you have enough flour on your surface so it won’t stick. I like to pick up the dough and rotate it as I’m rolling to ensure it’s not sticking.

Don’t worry if your dough is not a perfect circle, mine never are and they still turn out great. It makes them look homemade and rustic!

These are simple cookies so you want to make sure you are using the best ingredients. I recommend a good quality jam as the filling is the most prominent flavor.

You want your nuts to be chopped fairly fine, so they will be evenly distributed in the filling. Since these are fairly small cookies, it leads to a better ratio in the cookies as well.

You can easily adjust the sweetness of these cookies based on how much cinnamon sugar you add to the filling. I prefer mine to be a little less sweet, so I tend to use less cinnamon sugar. You can store cinnamon sugar in an empty spice jar with a shaker to easily sprinkle the sugar over the dough.

To spread out the jam, I like to use an offset spatula (not necessary but very handy). I also prefer to use a pizza cutter to cut the dough into triangles. A sharp knife would work perfectly fine as well, it’s just fun finding another use for a pizza cutter.

The rugelach dough can be made ahead of time and frozen for up to 3 months or baked cookies can be frozen up to one month. I like to freeze my dough ahead of time during the holidays so I can just roll and bake cookies when needed.

Have you tried Raspberry Walnut Rugelach? What’s your favorite type of rugelach?

More holiday recipes to try

Cranberry Orange Bundt Cake

Cranberry Cheesecake Pie

Jam Filled Thumbprint Cookies

Pumpkin Pie Bars with Shortbread Crust

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Raspberry Walnut Rugelach

These Raspberry Walnut Rugelach are crispy, buttery, flaky, and lightly sweetened. Cream cheese really makes this dough unique and memorable.

Course Dessert

Cuisine Jewish

Keyword freezer jam, nuts, pastry

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Chilling time 12 hours hours

Total Time 13 hours hours 25 minutes minutes

Servings 32 2 cookies each

Author Amy’s Delicious Mess

Ingredients

• 8 oz cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 2 1/4 cups all purpose flour
• 1 cup finely chopped walnuts, or nut of your choice
• 1/3 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 cup raspberry jam, or jam of your choice

Instructions

Make the dough

• In the bowl of a stand mixer or using a hand held mixer, beat the cream cheese and butter until well blended together.
• Add in 1/2 of the flour and mix until incorporated, then add in the remaining flour and mix until fully incorporated. Scraping down the sides as needed. The dough will be soft and sticky, but don't add any additional flour.
• Divide the dough into 4 pieces (I just like to roughly divide it in the dough with a rubber spatula) and place each piece of dough onto a piece of plastic wrap. Fold over half of the plastic wrap and press down into a 1-inch thick circle. Then wrap up with the remaining plastic wrap.
• Continue until you have all of the dough wrapped. Place in the fridge to chill overnight.

Making the rugelach

• Preheat the oven to 325°F and line a baking sheet with parchment paper.
• In a small bowl, mix the sugar and cinnamon together.
• Lightly coat your dough circle with flour and on a lightly floured surface (I like to use parchment paper), roll out one disk of dough to a 11-inch circle. Use more flour as necessary as you don't want the dough to stick to your surface.
• Spread 1/4 cup of raspberry jam over the surface of the dough and sprinkle on about 1 tablespoon of the cinnamon sugar mixture. Sprinkle on 1/4 cup of the chopped walnuts.
• Using a sharp knife or pizza cutter, cut each circle into 16 wedges. Roll up each wedge starting from the outer edge in towards the middle.
• Once rolled, place on the prepared sheet pan with the point side down. Continue rolling the remaining rugelach until you have enough to fill your pan. Once the pan is filled, sprinkle with cinnamon sugar over the rolled rugelach. (I like to keep extra cinnamon sugar in an empty spice jar with a shaker top)
• Bake for 20-25 minutes or until lightly golden brown. Rotate the tray 1/2 through baking. Transfer to a wire cooling rack once they come out of the oven to cool completely.

Notes

1. I’ve used both regular cream cheese and light cream cheese for the dough, I’ve never noticed a difference so you can use what you prefer.
2. My favorite combination for these have always been raspberry jam and walnuts, however you can customize this to whatever jam and nut combination you like.
3. You can freeze the dough for up to 3 month or freeze any extra baked cookies.
4. These cookies are not overly sweet, but that depends on how sweet your jam is.  If you want your cookies a little sweeter, you can increase the cinnamon sugar in the filling to 1/2 cup.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only. 

 

 

Recipe adapted from Kraft

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This recipe was from an old co-worker. Once I tried them I had to have the recipe. It was ages ago and so I’m not sure where she got the recipe from. The name of the original recipe was Polish Tea Cakes, but from what I can tell, they are very similar to thumbprint cookies.

Honestly, I’ve held onto this recipe for years before finally making them. I don’t know why I waited so long but I know that it won’t be that long until I make them again.

I love how pretty these look and they would make a great addition to a holiday tray of cookies. The jam adds a pop of color and they are not a cookie you see every day.

How to customize these thumbprint cookies

The cookies are reminiscent of a shortbread cookie and slightly crumbly. The cookie base is not super sweet, so keep that in mind when you pick out a jam. If you like your cookies a little sweeter, you can add 1/4 cup more granulated sugar to the dough. I always tend to add less sugar than a recipe calls for, but that’s just personal preference.

I’ve been on a freezer jam kick and really like the freshness of the fruit in a freezer jam. My freezer jam tends to be less sweet than commercial jam. I used mainly freezer jam to fill my cookies, but you can use any jam or jelly of your choice.

Strawberry and raspberry are classics in our house, but you could also use blueberry, blackberry, or peach. I store any cookie filled with freezer jam in the fridge, but if I’m using commercial jam it can be stored on the counter.

Walnut is my preferred nut for these, but you can use any nut of your choice. Pecans would also work really well with these cookies. Don’t like nuts? Feel free to omit them, they will still be delicious! I’ve done both versions with no issues.

Have you made jam filled thumbprint cookies before? What kind of filling do you like to use?

More cookie recipes for the holidays

Cranberry Orange White Chocolate Shortbread Cookies

Chewy Brown Butter Pumpkin Cookies

Chewy Molasses Spice Cookies

White Chocolate Macadamia Nut Blondies

Ube Crinkle Cookies

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Jam Filled Thumbprint Cookies

These Jam Filled Thumbprint Cookies have a crumbly shortbread like base. Filled with sweet jam and the nuttiness and crunch from the walnuts make these irresistible.

Course Dessert

Cuisine American

Keyword christmas cookies, freezer jam, holiday baking

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Chilling time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 35 cookies

Author Amy’s Delicious Mess

Ingredients

• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 2 large egg yolks, room temperature
• 2 cups all purpose flour
• 3/4 tsp kosher salt
• 2 large egg whites
• 1 1/2 cups finely chopped walnuts, or nuts of your choice
• 3/4 cup jam of your choice

Instructions

• Using a stand mixer or hand held mixer, cream the butter and sugar until light and fluffy. This should take about 2 minutes. Once light and fluffy, add the vanilla extract and egg yolks and beat until incorporated.
• Add 1/2 of the flour and mix until fully incorporated. Add in the other 1/2 of the flour and salt, mix until incorporated and there are no more streaks of flour.
• Refrigerate the dough for at least 2 hours or overnight.
• Once the dough has chilled, preheat the oven to 325°F and line two baking sheets with parchment paper.
• Roll the dough into small balls (I use a tablespoon to make sure the cookies are uniform), dip into egg whites and roll in the finely chopped walnuts.
• Place on a baking sheet and make an indentation with your thumb or a teaspoon. Make sure the cookies are spaced about 1-inch apart.
• Bake for 5 minutes, then remove the sheet pan and press down again with the teaspoon. Place back in the oven and bake for an additional 10-15 minutes or until lightly browned.
• Fill the indentations with 1 tsp of jam while the cookies are still warm. Then transfer to a cooling rack to cool completely.
• Store in an airtight container up to 5 days in the fridge or on the counter, this depends on the type of jam you use. (See notes.)

Notes

1. These cookies are not very sweet, so keep that in mind when you choose your jam.  If you want a sweeter cookie, you can add 1/4 cup more granulated sugar to the dough.
2. I used freezer jam in some of my cookies so I stored them in the fridge.  If you use commercial jam, you can store them on the counter.
3. You can use any type of nuts that you like, if you don’t like nuts then you can omit them. I’ve done them both ways,
4. These are larger thumbprint cookies, you can always make them 1/2 tablespoon in size if you want smaller cookies filled with 1/2 teaspoon of jam.
5. Don’t worry if the jam seems too wet on the cookie, once it cools it should firm up.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only. 

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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I was debating if I even wanted to share these as it’s not really a recipe but more of a how-to. The best thing about this is that you can customize it to what you have on hand and what you like.

As long as you have a cookie dough you can roll out, this should work. I just used some sugar cookie dough that I had stashed in my freezer. Did you know that you can freeze disks of cookie dough, and depending on what kind it can be up to 3 months?

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This is perfect for holiday baking as you can make the dough ahead of time and then pull it out the night before you want to use it. I’ve done all day cookie making sessions with girlfriends and they are so much fun. But sometimes I like to prep some elements ahead of time if I’m baking by myself.

I wanted these cookies to be festive with a holiday theme. I’ve done royal icing decorated cookies in the past but I wanted something a little simpler this time.

How to make jam filled sandwich cookies

Once you have your cookie dough of choice made and chilled, these cookies come together pretty easily. This would be a great cookie to make with kids as they could use sprinkles and sanding sugar to really jazz up their cookies.

All you have to do is roll out the cookie dough to 1/4-inch thickness, cut out your desired shapes and decorate with sprinkles. After some testing, I found it was easier to place sprinkles on a plate and gently press the cookie into the sprinkles. If you try to sprinkle the cookies with sprinkles, it does not stick as well.

I also found that it was better to cut out the smaller cookie from the middle of the larger cookie once it was already covered in sanding sugar or nonpareils. If you are using larger sprinkles, I would cut the smaller cookie out and then cover with sprinkles.

Remember to keep the bottom cookie whole, so you will want an even number of top and bottom cookies. I baked the smaller cookies and made sandwiches with them as well. They are a nice little one bite treat.

Bake the cookies and once they are cooled you can fill with jam. I like to add the jam to the middle of the bottom cookie and then spread with a spoon until you almost reach the sides. Don’t add too much jam as it will leak out the sides. After you fill a couple you can gauge how much jam your cookies need.

Equipment

Rolling pin – I love this one for when I need dough to be an even thickness

Gingerbread men cookie cutters – I used the smallest and medium red cutters.

Large tree cookie cutter and small tree cookie cutter

Sprinkles/sanding sugar

More cookie recipes for the holidays

Cranberry Orange White Chocolate Shortbread Cookies

Halloween Sugar Cookies – Use holiday sprinkles instead of Halloween sprinkles!

Chewy Brown Butter Pumpkin Cookies

Chewy Molasses Spice Cookies

Chocolate Chunk Skillet Cookie

Ube Crinkle Cookies

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Jam Filled Sandwich Cookies

These jam filled sandwich cookies are cut into holiday shapes and decorated with sprinkles and sanding sugar. A fun way to dress up simple sugar cookies for the holidays!

Course Dessert

Cuisine American

Keyword cookies, freezer jam, holiday baking

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Cooling time 20 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 20 -24 sandwich cookies

Author Amy’s Delicious Mess

Ingredients

• 1 batch sugar cookie dough, see notes
• 3/4 cup jam, see notes
• sprinkles, nonpareils, or sanding sugar, see notes

Instructions

• In a lightly floured surface, roll out your sugar cookie dough to 1/4-inch thick. Using desired cookie cutters, cut out shapes.
• Place some sprinkles or sanding sugar on a plate, preferably with a lip if you are using nonpareils so they don't roll off the plate. Gently press the cookie cut outs into your topping of choice. You may need to sprinkle some additional on top or move the cookie around a little if you don't get even coverage.
• I only did this with the top cookie, the bottom cookie does not need sprinkles since you wouldn't see it anyways. If you like more sprinkles, feel free to do both!
• After covering in sprinkles, use a smaller cutter to cut out the center of the larger cookie. Only do this to half of the cookies, you want full cookies for the bottom of the sandwich.
• Bake according to the recipe and let the cookies cool completely on a wire cooling rack.
• Fill the cookies with a jam of your choice. Don't over fill the cookies as the jam will leak out the sides. I placed about 2 tsp of jam in the middle of the bottom cookie and used a spoon to spread it out to almost the edge of the cookie. Place the cookie with the cut out on top and gently press down.
• Store in an airtight container. The cookies should keep fresh for 2-3 days in the fridge, but you can freeze up to a month.

Notes

1. My current favorite sugar cookie recipe is from Jenny’s Cookies, but you can use your favorite recipe.
2. Any cookie cutters will work.  You don’t have to make cookies with cut outs but it adds a nice touch when you can see what kind of filling is in the cookie.
3. I used raspberry lemon and blueberry lemon freezer jam.  Both were made using my strawberry lemon freezer jam recipe. I also used a jarred apricot jam as well.  Feel free to use any jam you like.
4. I have tons of holiday sprinkles on hand and like to stock up after the holidays.  I used sanding sugar and nonpareils, but you could also use jimmies or sprinkles as long as they don’t have pieces that are too big.

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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I don’t know what it is about these cookies, but they are so addictive. I’m not usually a big white chocolate fan but it works really well in these cookies. The contrasting sweetness with dried cranberries and freshness from the orange zest make these irresistibly good.

There’s something about the flavors that just work so well together. To me cranberries are more of a fall/winter type of flavor. I know that’s when I tend to bake with them.

Cranberry and orange work so well together, if you’ve haven’t tried my Cranberry Orange Bundt Cake, you should. I actually decided to make these because I had some leftover orange zest from making the bundt cake. I don’t know about you but I hate wasting perfectly good zest! The cake uses five oranges but only the zest from three, the leftover two are perfect for these cookies.

Sometimes if I’m not going to make the cookies right away, I will mix the zest into the sugar and keep it in the fridge until I’m ready to make the dough. This allows the orange to really impart its flavor into the sugar as well!

Why you need to make these cookies

The great thing about this recipe is that it makes a lot of cookies. It’s perfect for cookie exchanges, adding them to holiday treat boxes, or just baking them for your friends because you know they love them.

This dough freezes beautifully so you could make the dough ahead of time and bake it closer to the holidays. Who doesn’t like to prep ahead during the holidays?

The baked Cranberry Orange White Chocolate Shortbread Cookies also freeze well. Generally when I bring cookies with me when I travel, I will bring a lot. Do you do that too? Make treats and then bring them for friends or family when you are visiting? I don’t like to show up empty handed, so I will always find something to make!

What’s your favorite holiday cookie? What recipe are you known for?

More cookie recipes to make

Chewy Brown Butter Pumpkin Cookies

Chewy Molasses Spice Cookies

Chocolate Chunk Skillet Cookie

Ube Crinkle Cookies

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Cranberry Orange White Chocolate Shortbread Cookies

These Cranberry Orange White Chocolate Shortbread Cookies are filled with dried cranberries and fresh orange zest. Perfect for the holidays or any time of year.

Course Dessert

Cuisine American

Keyword citrus, cookies, Cranberry, Orange

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 100 cookies, approximately

Author Amy’s Delicious Mess

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 tbsp orange zest, zest of 2 small oranges
• 1 tsp vanilla extract
• 3 1/2 cups all purpose flour
• 1/4 tsp kosher salt
• 1 cup dried cranberries, roughly chopped
• 1 cup white chocolate chips

Instructions

• Using a stand mixer or hand mixer, cream the butter, sugar, and orange zest. This should take about 2-3 minutes. Once creamed, add the vanilla extract and mix to combine.
• Add the flour and salt to the butter mixture and mix on low until the flour is incorporated. Use a rubber spatula to scrape down the sides of the bowl as needed.
• Add the dried cranberries and white chocolate chips and mix until combined. You may need to finish mixing with a rubber spatula as sometimes my mixer doesn't incorporate everything at the bottom of the bowl.
• Divide the dough into 4 portions. I just roughly divide the dough into quarters in the mixing bowl. Place each portion of dough on to some plastic wrap. You are going to roll each one into a log. My cookies are generally about 2-inches in diameter but you can make them as small or big as you'd like. See the process shots above to see how I portion and roll the dough.
• I like to push the ends of the log in slightly so that they are flattened. Once all of the dough has been rolled into logs, chill for at least an hour or overnight.
• When you are ready to bake, preheat the oven to 350°F and line a large baking sheet with parchment paper. Using a sharp knife, slice the cookies into 1/4-1/2 inches thick slices. Place on the prepared cookie sheet, about 1/2 inch apart. The cookies do not spread much while baking. Keep any unsliced dough in the fridge.
• Bake the cookies for 7-10 minutes depending on the thickness. They should be lightly golden brown around the edges when they are done. Rotate the pan halfway through baking.
• Cool the cookies on the pan for 2-3 minutes before transferring to a cooling rack to cool completely. Continue baking batches of cookies until all have been baked.

Notes

1. This recipe makes a lot of cookies, often I will freeze a few rolls of cookie dough and pull one out the night before I want to bake them,
2. Store the cookies in an airtight container for up to a week. For longer storage, you can freeze the baked cookies in a plastic freezer bag. Freeze for up to 3 months.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only. The calculations below only include 1/2 a recipe but the per cookie nutrition is still correct based on the recipe above.

 

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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Since we have neither and this has been a crazy year, I decided I needed to at least bake a fun Halloween treat. These Halloween Sugar Cookies are so simple to make and you can whip them up in no time at all.

Sugar cookies are classic and I figured I couldn’t go wrong with them. I wanted “candy corn” sugar cookies, but I don’t actually like candy corn so I decided to just make them candy corn colors! These turned out to be super cute and a fun way to jazz up some regular sugar cookies. What I love about this sugar cookie dough is that you don’t have to chill it before baking.

How you can customize these cookies

Whenever I need food coloring for a recipe, I always use gel food coloring. Unlike with regular food coloring, gel food coloring won’t add extra moisture and it produces more vibrant colors while using less. You can keep with my “candy corn” theme for the cookies or you could use your own mixture of colors. Purple, green, and black could be fun for a “witch” colored cookie.

A friend recently gave me some fun Halloween sprinkles so I decided to use those as well. If you don’t have food coloring or don’t like using it, this is a great alternative option. Personally, I love sprinkles and love having any excuse to use them. You can use any sprinkle combination you have on hand, they don’t have to be Halloween sprinkles as I know they can be difficult to find right now being so close to Halloween.

The sprinkles add a nice texture to these Halloween Sugar Cookies. The colored sugar cookies are soft and chewy and really don’t need anything added. It really just comes down to your preference and what you have on hand. I wanted to make these as simple as possible while still producing something fun and festive.

What are your Halloween traditions? Do you go all out or are you like us and keep it pretty low key?

Don’t like sugar cookies? Try one of these instead

Chewy Brown Butter Pumpkin Cookies

Chewy Molasses Spice Cookies

Chocolate Chunk Skillet Cookie

Ube Crinkle Cookies

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Halloween Sugar Cookies

These simple Halloween Sugar Cookies are prefect for a last minute Halloween treat. Basic drop sugar cookies jazzed up with some food coloring or sprinkles. They are perfectly soft and chewy cookies that you can have done in no time.

Course Dessert

Cuisine American

Keyword cookies, easy, simple

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 24 -26 cookies

Author Amy’s Delicious Mess

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 tsp pure vanilla extract
• 2 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• yellow and orange gel coloring, see notes
• Halloween sprinkles and sanding sugar, optional

Instructions

• Preheat oven to 350°F and line a large baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with paddle attachment, add the butter and granulated sugar. Mix on medium speed until smooth and combined, about a minute. Add the egg and vanilla extract and beat on medium speed until combined, about a minute.
• Add in 1/2 of the flour mixture and mix on low until just combined. Add the remaining flour and mix until fully incorporated. Being careful to not over mix the dough. Scrape down the sides of the bowl as needed and at the end to ensure no flour remains at the bottom. Give one final mix if needed to fully incorporate any remaining flour.
• Divide the dough into three equal portions in separate bowls. Add 6-8 drops of yellow gel food coloring to one bowl, 6-8 drops of orange gel food coloring to a second bowl and leave the last bowl plain. Using a rubber spatula, incorporate the food coloring into the dough.
• Take about a teaspoon of each dough and combine the dough by rolling between the palms of your hands.
• If you do not want to color your cookies and want to use sprinkles or sanding sugar instead, pour some sprinkles into a bowl. Then simply form your cookies into balls and roll in the desired topping. If you want the tri-colored sanding sugar look, take about a teaspoon of dough and roll each ball into a different colored sugar. Then combine the dough by rolling between the palms of your hand.
• Place the dough balls on to the prepared baking sheet, leaving about 1 1/2 inches between each ball. I like to look for a side that shows all three colors and have that side facing up.
• Bake the cookies for 8 to 10 minutes, or until the edges are slightly golden brown. Do not overbake the cookies, otherwise they will not be chewy. If the center of the cookies look almost set, take them out as they will continue to cook as they are cooling on the tray. Cool the cookies on baking sheet for 3 minutes, then transfer to a cooling rack to cool completely.
• Store up to a week in an airtight container on the counter.

Notes

1. Feel free to use any colors you’d like to color the cookie dough,  I chose to do a “candy  corn” looking sugar cookie.
2. I have only made this using gel food coloring, I prefer gel over regular food coloring.  With gel you can get more vibrant colors with less coloring.  Regular food coloring can also add extra liquid to whatever you are coloring, which is not something you always want.
3. If you don’t want to color your dough, you can always just roll in some festive sprinkles or sanding sugar.
4. These baked cookies freeze well, just make sure they are cooled completely before placing in a freezer bag.  Store up to 3 months in the freezer.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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I adapted this recipe from Butternut Bakery and let me tell you, they are good. They are really good and I can’t stop eating them. They are filled with my favorite fall spices and are soft and chewy. How can you go wrong with that?

I cut down the brown sugar from the original recipe by 1/3. Honestly, I don’t think that these need to be any sweeter. Since they are rolled in sugar, I didn’t think they needed to be super sweet. My cookies are smaller, but I see it as built in portion control. I had a hard time not eating all of the cookies, so I threw them into the freezer. That way I can easily grab one and enjoy it with my coffee.

Have you ever had cookies straight from the freezer? These Chewy Brown Butter Pumpkin Cookies are perfect straight out of the freezer. They are still chewy and the texture is a little different, but in a good way. If you’ve never tried it, I highly recommend it. Let me know what you think!

Notes to the recipe

I’ve mentioned this before, but I highly recommend using a cookie scoop. Your cookies will be uniform and they will bake evenly. Plus it saves time when scooping the cookies. Anything that will get these cookies baking faster is a win in my book!

Brown butter is worth the extra effort. I recently discovered brown butter and I don’t know why I haven’t used it sooner. These Gooey Browned Butter S’mores Bars introduced me to this nutty goodness and I’m trying to think of new ways to incorporate it.

On this particular batch, I tried my hand at the new (at least new to me) pan banging trend. What is that you may be asking? Simply part way through baking, you lift the pan 3-4 inches above the oven rack and drop it down a couple of times. This is supposed to help the cookies spread and get crinkly on top. I didn’t notice a huge difference between this batch and another batch where I didn’t bang the pans. It was fun to do, but totally optional.

These cookies will definitely be making a repeat appearance in our house. I can see myself making these ever year in the fall (or whenever I have pumpkin on hand). Do you have a certain cookie that you make all the time or every year?

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Chewy Brown Butter Pumpkin Cookies

These Chewy Brown Butter Pumpkin Cookies have the perfect combination of flavors. The pumpkin and pumpkin pie spice make this a fall favorite that will have you coming back for more.

Course Dessert

Cuisine American

Keyword brown butter, cookies, maple syrup, pumpkin

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 35 cookies

Author Amy

Ingredients

Cookie dough

• 1 cup unsalted butter, browned and cooled
• 1 cup light or dark brown sugar, packed
• 1 large egg yolk
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/3 cup pure pumpkin puree, (not pumpkin pie filling)
• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon

Coating

• 2 tbsp light or dark brown sugar, packed
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• flaky sea salt to sprinkle on top of the cookies, optional

Instructions

Brown the butter

• In a medium skillet, melt your butter over medium heat. The butter will begin to foam, but that's normal. Stir constantly with a wooden spoon for 5-7 minutes until golden brown. The solids from the butter should be lightly golden brown and it should have a nutty aroma.
• Remove the skillet from the heat and pour the brown butter into a glass or ceramic bowl to cool slightly. You don't want your butter to be hot but you also don't want it to be solid.

Assemble the cookie dough

• Preheat the oven to 350°F and line a large baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
• In a large bowl, using a rubber spatula, mix the brown sugar and cooled brown butter. It's ok if they are not completely mixed together.
• Mix in the egg yolk, maple syrup, vanilla, and pumpkin until incorporated. Again, it's ok if it's not completely mixed together. The dough will come together.
• Add the dry ingredients and fold into the batter until completed incorporated, making sure to not over mix the dough. The dough will be soft, but it will firm up a little as you make the coating.
• In a small bowl, mix the brown sugar, granulated sugar, and cinnamon for the coating.
• Using a cookie scoop or tablespoon, scoop out the dough and roll in the cinnamon sugar mixture. (See notes.)
• Place the cookie dough balls onto the prepared baking sheet, making sure to space them about an inch apart so they have room to spread.
• Bake for 8-10 minutes or until the edges are cooked but the middle looks like it's slightly under done. You don't want to over bake the cookies, otherwise they may not be chewy. (See notes.)
• Sprinkle with flaky sea salt if using and allow the cookies to rest on the baking sheet for a couple minutes. Then transfer to a cooling rack to cool completely. Repeat until you have used all of your cookie dough.

Notes

1. I highly recommend using a cookie scoop when making cookies.  This ensures your cookies are uniform in size and will bake evenly.
2. There’s this trend of pan banging cookies that I wanted to try, so I make one recipe using this technique and one not.  I didn’t notice a huge difference taste wise, but it was fun to do.  If you would like to try this as well this is what I did.  At 6 minutes, I lift up the tray 3-4 inches from the oven rack and drop the pan of cookies.  I did this about 3 times and then rotated the tray and then repeated.  Cooked for the remaining time and that’s it!
3. These baked cookies freeze really well.  All you need to do is make sure the cookies are cooled completely and then place into a plastic freezer bag.  They have a great texture if you eat them frozen, or you can allow them to thaw and enjoy.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

 

Recipe adapted from Butternut Bakery

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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I love baking these with my holiday cookies and giving them to friends and family. It’s a classic cookie that I have been making for years. I originally found the recipe from Tracey’s Culinary Adventures, which is actually a Cooks Illustrated recipe. No matter where it originated, it’s a deliciously soft and chewy cookie that everyone loves!

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The recipe and ingredients

This is a fairly simple recipe to make and no chilling is required. The dough will be a little soft, but it’s meant to be like that. Be sure not to over work the dough. Like any dough, if you over mix it, it can become tough.

I like to err on the side of caution when baking these cookies. They are better slightly under baked rather than over baked. These are Chewy Molasses Spice Cookies after all! That being said, if you like your cookies a little on the crisp side, you can bake them for slightly longer.

The original recipe calls for separate spices but I have simplified things by using pumpkin pie spice. If you don’t have pumpkin pie spice, you can make your own. I included a recipe below in the notes.

I have made these cookies with many brands of molasses in the past. There isn’t a huge difference to me but you can use what you like. I happened to pick up this brand, but only because it was the largest bottle available. Molasses can last for a long time when stored properly and so I like to always have a bottle on hand. You never know when you will be craving some molasses cookies!

I highly recommend using a cookie scoop, your cookies will always be uniform and cook evenly. I even like to use my cookie scoops when making other recipes. It’s so nice to be able to use it to portion out muffins. I’ve also used it for meatballs as well.

Not a molasses cookie fan? You should try my White Chocolate Macadamia Nut Blondies instead!

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Chewy Molasses Spice Cookies

These Chewy Molasses Spice Cookies are soft with the perfect blend of spices. The perfect cookie filled with warm fall spices.

Course Dessert

Cuisine American

Keyword cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 35 cookies

Author Amy

Ingredients

• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 1/4 tsp kosher salt
• 12 tbsp (1 1/2 sticks) unsalted butter, room temperature
• 1/3 cup light brown sugar, packed
• 1/3 cup granulated sugar
• 1 large egg yolk, room temperature
• 1 tsp pure vanilla extract
• 1/2 cup unsulphured blackstrap molasses, see notes for measuring tip
• 1/2 cup granulated sugar, for rolling

Instructions

• Preheat oven to 375°F. Line your baking sheets with parchment paper.
• Whisk together flour, baking soda, pumpkin pie spice, cinnamon, ginger, and salt in medium bowl until combined.
• In the bowl of a stand mixer fitted with paddle attachment, add the butter, granulated sugar, and, brown sugar. Beat on medium-high speed until light and fluffy, about 3 minutes.
• Add the egg yolk and vanilla extract, mix on low until just combined. Add in the molasses and beat on medium speed, until fully incorporated. Scrape down the sides and bottom of the mixing bowl with a rubber spatula to ensure everything in combined evenly. Beat for another 20 second on medium if necessary to incorporate everything together.
• Add in 1/2 of the flour mixture and mix on low until just combined. Add the remaining flour and mix until fully incorporated. Being careful to not over mix the dough. Scrape down the sides of the bowl as needed and at the end to ensure no flour remains at the bottom. Give one final mix if needed to fully incorporate any remaining flour. The dough will be soft, but that's how it should be.
• Place the 1/2 cup of sugar for rolling in a medium bowl. You want to make sure your bowl isn't too small otherwise the dough balls will be harder to roll.
• Using a cookie scoop or tablespoon, get a scoop of dough and roll with your hands into a ball. Roll the dough ball in the granulated sugar to coat and set on the prepared baking sheet. Space the cookie about 1 1/2-2 inches apart. Repeat with the remaining dough and once you have one sheet filled, bake for 8-10 minutes rotating half way through cooking.
• You want the cookies to look soft in the middle as they will continue to cook when you take them out of the oven. Do not overbake, otherwise your cookies will be crispy instead of chewy.
• Cool the cookies on baking sheet for 3 minutes, then transfer to a cooling rack to cool completely.

Notes

1. When measuring molasses, I like to spray the measuring cup with nonstick cooking spray.  This helps the molasses not stick to the measuring cup, making it easier to dump out.
2. If you don’t have pumpkin pie spice, you can make your own.  1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and 1/8 tsp ground nutmeg.
3. These cookies freeze really well.  Once they have cooled completely, I like to place them in a freezer bag.  We like to eat them frozen out of the freezer, but you can allow them to thaw before eating them.

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

The post Chewy Molasses Spice Cookies appeared first on Amy's Delicious Mess.

This post may contain affiliate links. If you purchase through these links, I may receive a commission at no extra cost to you.

I saw Dominique Ansel’s chocolate chunk cookies recipe on Instagram but he also has the recipe up on YouTube. The recipe is from his book Everyone Can Bake. If you don’t recognize the name, he is the chef that originally came up with the Cronut. I’ve always wanted to visit one of his bakeries, but have never had the opportunity. Since he’s such an amazing pastry chef, I knew I couldn’t go wrong with this recipe.

My changes to the recipe

Chocolate chip cookies tend to taste overly sweet to me, so whenever I make cookies I usually cut down on the sugar. I can only image how sweet these cookies would be if I had made them as written. I reduced the sugar by 30% (the original recipe was in grams) and I liked the amount of sweetness the cookies had. If you prefer a sweeter cookie, feel free to add back the extra sugar.

Dominique’s original recipe used a mixture of milk and dark chocolate chunks, but I generally don’t use milk chocolate when baking. I prefer using dark chocolate, so I just used two different kinds of dark chocolate. One dark chocolate with fruit and nuts and the other was a 54% dark chocolate bar. That being said, you can use your preferred chocolate. You could use milk, white, semi-sweet, or a combination of chocolates.

The original recipe makes cookies, but I wanted to make one giant cookie in a cast iron skillet. This would be great for a crowd, or just your family. This Chocolate Chunk Skillet Cookie is gooey, rich, decadent, and filled with chocolate. It’s best served warm with some ice cream on top to get that perfect warm and cold contrast. I served it with my No Churn Oreo Graham Cracker Ice Cream, salted caramel sauce, and extra dark chocolate pieces on top. You can’t go wrong with extra chocolate, can you?

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Chocolate Chunk Skillet Cookie

This Chocolate Chunk Skillet Cookie is gooey, rich, decadent, and filled with lots of chocolate. It's delicious served with several scoops of ice cream and salted caramel sauce.

Course Dessert

Cuisine American

Keyword chocolate, cookies, easy

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Author Amy

Ingredients

• 14 tbsp unsalted butter, room temperature
• 70 grams granulated sugar, about 1/3 cup
• 70 grams light brown sugar, about 1/3 cup
• 2 large eggs, room temperature
• 2 2/3 cups all purpose flour, 330 grams
• 1 tsp baking soda, 4 grams
• 1 tsp kosher salt, 6 grams
• 1 1/3 cup dark chocolate chunks, divided
• extra dark chocolate chunks, optional for topping

Instructions

• Preheat oven to 350°F.
• In a medium bowl, mix together the flour, baking soda, and salt.
• In a large bowl, mix together the butter, granulated sugar, and light brown sugar with a spatula or wooden spoon until light and smooth.
• Add the eggs and mix to combine. Once the eggs are mixed in, add the flour mixture and mix only until you no longer see streaks of flour.
• Add in 3/4 of the chocolate chunks to the cookie dough, mix until the chocolate is evenly distributed. Place the dough into a 9 inch cast iron skillet and spread out evenly.
• Top with reserved chocolate chunks and bake for 15-20 minutes or until the edges are lightly golden brown.
• Top with additional chocolate pieces if desired. Allow to cool slightly before eating.

Notes

1. The original recipe called for 100 grams of both granulated and light brown sugar.  I decreased the recipe to 70 grams of each sugar, if you like a sweeter cookie, you could use the original amount of sugar.
2. You do not want to over bake the cookie, the center should still be gooey.  Even if you think the cookie needs more cooking time, keep in mind that as the cookie rests it will continue cooking.
3. Adding the additional chocolate on top after the skillet cookie bakes is totally optional but highly encouraged.  The chocolate will melt from the heat of the cookie and become pools of chocolatey goodness.
4. If you happen to have leftovers, you can keep this at room temperature as long as there is no ice cream on the cookie.  If there is any ice cream on the cookie you should refrigerate any leftovers.  I cut up the leftover cookie into pieces and froze the individual pieces on a parchment lined baking sheet.  Once frozen, I individually wrapped each piece and placed into a freezer bag.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

The post Chocolate Chunk Skillet Cookie appeared first on Amy's Delicious Mess.

If you are a purple addict like me, be sure to check out my purple sweet potato cheesecake. I am still dreaming about that cheesecake. It would have to be my favorite purple sweet potato recipe followed closely by my purple sweet potato biscuits. I keep a stash in my freezer for those biscuit emergencies.

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How these cookies came to be

My inspiration came from this recipe, but it wasn’t quite what I was looking for. A lot of the recipes I found for Ube Crinkle Cookies called for Ube Jam, which is also called Ube Halaya.

I know there are a lot of recipes out there to make Ube Jam but I didn’t want to go that route. You can also find jars of Ube Jam at the Asian grocery store but I know that not everyone would have access to it. Plus I didn’t want all of the added sugar from the ube jam.

Instead I decided to replace the ube jam with some mashed purple yam. My friend happened to find purple yam at the Asian store and was kind enough to pick some up for me. Ube, purple yams, and purple sweet potatoes are all slightly different and I will get into the differences down below.

I wanted to keep this recipe as simple as possible but I did use ube extract in the cookies to give it that deep purple color. Ube extract also adds a subtle almost vanilla like flavor to the cookies. If you have never tried it, I highly recommend it. I have been experimenting with ube extract so you may see more of that in the future.

What’s the difference between ube, purple yam, and purple sweet potatoes?

My understanding is that ube is a type of purple yam. It’s really popular in Asian countries but not available fresh in the U.S. We are able to find purple sweet potatoes and purple yams here, but not ube. Purple sweet potatoes are similar to regular sweet potatoes. I find that purple sweet potatoes have less moisture after I boil them as opposed to regular sweet potatoes.

Purple yams have the least amount of moisture after I boil them for recipes, so I find that I need to add more liquid back to get them to the correct consistency. This is why I always save my boiling liquid and why I prefer boiling over roasting my potatoes for recipes.

That being said, I have used purple yams and purple sweet potatoes interchangeably in my recipes. I have not noticed a huge difference in the final product except that purple yams tend to have a more subtle purple color.

How to store these cookies

Make sure that your cookies have cooled completely before storing in an airtight container. Do not stack your cookies on top of each other, make sure you put a layer of parchment paper between each layer of cookies.

If you plan on storing these for a couple of days, I would recommend storing them in the refrigerator. I found that the powdered sugar on my cookies started to dissolve if left out. It’s also summer time so that could have an affect on them as well.

For even longer storage, I would recommend freezing in a plastic freezer bag. When you want to eat them, just thaw in the fridge. Then you can enjoy cookies whenever you’d like to!

Have you tried ube before? Do you want to see more purple recipes?

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Ube Crinkle Cookies

Ube Crinkle Cookies are beautiful cookies with a subtle ube flavor. They are moist, soft, and pair perfectly with a cup of coffee.

Course Dessert

Cuisine Filipino

Keyword cookies, purple yam, ube

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 37 cookies

Author Amy

Ingredients

• 2 cups (280g) all purpose flour
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg plus 1 large egg yolk, at room temperature
• 200 grams mashed purple yam, at room temperature, see notes
• 1/4 tsp ube extract
• 1/2 tsp vanilla extract
• 3/4 cup powdered sugar, for rolling the cookies

Instructions

• Preheat the oven to 325°F and line a cookie sheet with parchment paper.
• In a medium bowl, mix together the flour, baking powder, and salt.
• In the bowl of a stand mixer add butter and sugar . On medium speed, beat until light and fluffy. Add in the egg and egg yolk and mix until combined.
• Add in the mashed purple yam, ube extract, and vanilla extract. Mix until combined and don't worry if your mixture looks like it split. Once you add in the flour the dough will come together.
• Add in the flour mixture and just mix until there are no pockets of flour. If needed do the last bit of mixing by hand to get all of the flour at the bottom of the mixing bowl incorporated.
• Place the powdered sugar in a medium bowl. Using a cookie scoop, scoop out dough balls and roll in the powdered sugar. Making sure to generously roll in the powdered sugar. You may have to roll your dough balls in the powdered sugar twice to ensure a heavy coating. Once rolled, place on your parchment lined cookie sheet spacing about an inch apart.
• Bake for 10-12 minutes, making sure to not over bake the cookies. They will dry out if they are over cooked.

Notes

1. Check out my purple sweet potato biscuits for my instructions on boiling and mashing the purple yams.  I like to do this a couple of hours before I need them so it has a chance to get to room temperature.  You do not want to use warm or hot mashed purple yams.
2. Whenever I make cookies, I like to have everything at room temperature.  That way all the ingredients will incorporate into the batter better.
3. Like I mentioned above, do not let your cookies over bake.  They are much better when they are softer.
4. You can easily freeze any extra cookies, just place into a freezer bag.  When you want any cookies, thaw in the fridge before enjoying.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

The post Ube Crinkle Cookies appeared first on Amy's Delicious Mess.