Carrot Cookies

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

As I started pulling the ingredients out to make these cookies, my daughter asked me what I was making.  I told her “carrot cookies” and she said, “Yum!  I love those!  I haven’t ever tried them, but I like cookies!”  I like her logic.  *wink*

I grew up eating carrot cookies.  My mom made them regularly and they would be gone within a few days.  There is something about these puffy, soft cookies that make you want to eat multiple in a single sitting.  Maybe it’s their subtle sweetness.  Maybe it’s the specks of bright orange carrot.  Or maybe it’s the simple thought that “they have carrot in them so they must be healthy”.

Whatever the reason, you will be glad you made them.  Give them to your kids for an afternoon snack.  They’ll be happy with the cookie and you’ll be happy they are eating some carrots.  Even if they don’t and they think that there’s no way a cookie with carrots in it would be good, that’s okay.  More for you.

Here’s what you’ll need to make them:

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Start by putting your carrots in a pot and cover them with water.  I used baby carrots (about 40-45).  Bring the water to a boil and cook for about 20 minutes or until soft and cooked through.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Meanwhile, mix shortening and sugar in a bowl using a mixer or a spoon.  It will look coarse.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Add egg and beat until fluffy.  Then add vanilla and mix well.  Add flour, salt and baking soda.  Mix until well incorporated.  The dough will not be smooth.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

When carrots are soft, drain the water and mash the carrots on a plate using a fork.  Place mashed carrots in a measuring cup and press down.  If you have a little more or less than 1 c. it will still be fine.  Add carrots and mix well using a spoon.  You’ll know it is mixed enough when the dough starts to come together.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Preheat oven to 350 degrees.  Spray a baking sheet or use a silpat (like this one).  Using a cookie scoop or a spoon place dough on the cookie sheet.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Bake for 10-14 minutes, or until the cookies are a light brown.  If you press lightly on the top and they are firm, they are ready even if you can’t see them browning.  Do not overcook.  Cool for 2 minutes before transferring to cooling rack.

Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

Carrot Cookies
makes 3 dozen

Ingredients:

  • 3/4 c. shortening
  • 1 c. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 2 c. flour
  • 1 tsp. baking powder
  • 1 c. cooked, mashed carrots (about 40-45 baby carrots)

Directions:

  1. Place your carrots into a pot and cover with water.  Boil for about 20 minutes or until soft and cooked through.
  2. While carrots are cooking, mix shortening and sugar together using a mixer or spoon.  It will look coarse.
  3. Add egg and beat until fluffy.
  4. Add vanilla and mix well.
  5. Add flour, salt and baking powder and mix until well incorporated.  It won’t be a smooth dough yet.
  6. When carrots are soft, drain the water and mash the carrots on a plate using a fork.  Place mashed carrots in a measuring cup and press down.  If you have a little more or less than 1 c. it will still be fine.
  7. Add carrots and mix well using a spoon.  You’ll know it is mixed enough when the dough starts to come together.  (see picture above)
  8. Preheat the oven to 350 degrees.  
  9. Spray a baking sheet or use a silpat (like this one).  Using cookie scoop or a spoon,  place dough on the cookie sheet (12 per pan).
  10. Bake for 10-14 minutes or until the cookies are a light brown.  If you press lightly on the top and they are firm, they are ready even if you can’t see them browning.  Do not overcook.
  11. Cool for 2 minutes before transferring to cooling rack.
  12. Store in a ziploc bag or air tight container up to a week.
Carrot Cookies--These cookies are soft, puffy and slightly sweet making them the perfect little treat.

White Chocolate Dipped Oreos

White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

I’ve been doing some thinking lately about an easy treat I could make for my daughter’s Valentine’s Day party at preschool.  Since it’s her party, I also wanted to have it be something that she could help me make so she felt a part of it.  This morning, I was looking in the pantry and spotted a package of Oreos and had an idea: white chocolate dipped Oreos!  Yummy and easy.

They are fairly simple to make and only require a handful of ingredients:

  • Oreos
  • Melting wafers, chocolate chips or almond bark (I used almond bark)
  • Sprinkles
White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

To start out, melt your chocolate, following the directions on the package.  (I find that almond bark and melting wafers are best straight out of the bag because even once the chocolate hardens again, it’s still soft.  If you want to use chocolate chips, add a teeny bit of shortening or vegetable oil as you melt them and that will help the chocolate not be as hard once it sets up.)

White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

Dip the Oreos into the chocolate.  I did it two ways: halfway and completely covered.  If you want a completely chocolate covered Oreo, use a fork to flip the cookie around in the chocolate.  When you lift it out, gently shake the fork and let any excess chocolate drip off.

White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

Put your dipped cookies on a silicone baking mat (I use this brand) or wax paper.  Sprinkle with sprinkles if desired.  Let set for about 30 minutes.  You can also pop them in the fridge or freezer for a fast set.

To package my cookies, I used sandwich bags tied with ribbon and the zipper part cut off.

*Tip: Turn your bag of cookies over, then slide the ribbon under the bag and tie it.  Flip it over and double knot it.  Curl the ribbon (if desired/needed) and cut the top off the zipper bag.

White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

Simple, right?  The whole thing took me less than an hour, including letting the chocolate set.  Easy peasy.

White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!
Want to make your own hurricane vase?  Check out my tutorial!

White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

Do you like making treats for your kids to take on Valentine’s Day?

My FAVORITE Roll and Cut Cookies

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

I love to bake, especially yummy treats.  My husband is not so much of a treat guy.  It took a little time for me to figure this out after we first got married and I’d make what I thought was a delicious dessert, only to have him take a tiny bite to appease me.  It hurt my feelings and one day I asked him why he didn’t like to eat any of my desserts.  Well, it turns out he’s more into fruity desserts, candy or ice cream shakes, so what I was making wasn’t bad, it just wasn’t what he preferred.  Now, I’ve learned to either half dessert recipes or make sure and share them with my friends and neighbors.

However, one recipe that my husband and kids LOVE are these cookies I learned to make growing up.  For sake of a better name, they were called “Good Roll and Cut Cookies”.  Creative?  No.  Descriptive?  Yes.  These cookies are perfect for…you guessed it: rolling out and cutting with cookie cutters.  I can’t count the number of times I’ve made these, but I would venture to say I’ve made them more than any other cookie recipe I own.  The reason is that they are super simple, they make a decent amount and you can use them any time of year.  They are definitely my go-to for cookie cutter cookies.

Let’s get started!

Here is what you’ll need:

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Preheat the oven to 400 degrees.

In a medium bowl, cream your butter and sugar.  Make sure your butter is softened but not melted.  You can use a hand mixer or a spoon (I use a metal spoon.).   *Tip: If you need to soften your butter, you can unwrap it and put it in a bowl in the microwave for 30 second intervals at power 3 or 4 (30-40% of full power).  This comes in handy when you forget to pull your butter out of the fridge/freezer to soften at room temperature.

Add the vanilla and egg and mix well.  Add the flour, baking powder and salt and combine.

Divide the dough in half and form one half into a ball shape.  It doesn’t have to be perfect.  Flour your surface well.  (I use my flour sifter.)  Place the ball in the middle of the flour.  Roll the dough out to about 1/8″ thick.

Tip: Get a piece of plastic wrap and lay it over the top of the dough.  Then roll the dough out using your rolling pin.  The dough won’t stick to the plastic wrap!  Doing it this way also means you don’t have to use any flour on the top of the dough, which will lead to less crumbly cookies.  (This also works great when rolling out pie crust!)

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Then place your cookie cutters on the dough.  I try to make as many cookies as possible out of each sheet of dough so I’m not adding too much flour to the dough each time it gets rolled out.  Using a spatula, place your cookies on your cookie sheet.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

I use a silpat whenever I’m making cookies, which is basically a silicone mat that can be reused and helps prevent the cookies from sticking to the pan or getting burnt on the bottom.  I use these (affiliate link).

Place cookies in oven for 6-8 minutes.  You don’t want them to brown.  If you’re not sure they are done, softly press on one and if it still soft, keep it in for a little longer.  They will feel mostly firm when they are done.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Take them out and let them rest for a minute or two and then place them on a cooling rack or muslin type cooling cloth.  (I’m not sure what they are called but I got some for my wedding and I love them!)

The amount of cookies you get out of each batch of this dough will vary since the size of the cookie cutters used varies.  I generally get between 2-4 dozen.

Allow them to cool completely.  If you want to frost them the same day, you can leave them out.  If you want to wait a day, store them in an airtight container on the counter.

Now for the frosting… 

I guess it’s really more like icing since it is pretty runny and sets with a shiny finish.  Whatever you want to call it, here’s how to make it:

In a medium bowl, combine powdered sugar, milk and vanilla.  You can stir by hand or with a hand mixer.  There is not an official recipe I use for this, but more of a how does it look and taste?  I’ve included approximate measurements, but it will vary a little.

You will know that it is the right consistency when you scoop some onto a spoon and when you let it fall back into the bowl, it goes in a steady stream, almost like syrup, but a little thicker.  The flavor is up to you.  I like mine not to to be overly sweet so I add a little more vanilla so it has more of a flavor.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

If you want to do different colors, get a few small bowls and divide it out, then add the color.  When you are adding your food coloring, keep in mind that you may have to add a little more powdered sugar since the amount of food coloring you add will affect the consistency.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!
My little sprinkle helper

Since this icing/frosting is more on the runny side, I like to use a small spoon to frost the cookies instead of a knife.  I scoop a little onto my spoon, pour it in the middle of the cookie and spread outwards, leaving a space between the edge of the cookie and my frosting.  Then I add any sprinkles or other cookie decorations I want since it will begin to set fairly quickly–within 2-3 minutes.  Make sure to stir up your frosting, as it will probably start to form a thin “crust” on the top, but it’s nothing to worry about and should mix right back in.

Let your cookies sit out and set for about an hour or so before putting them back in a container.  If you have to stack them, put a sheet of wax paper or parchment paper between each layer so they don’t stick to each other.  Store them in an airtight container either in the fridge or on the counter for up to a week.

One more thing:  These cookies actually taste better after they’ve been sitting for a day or so.  The reason why is that the frosting and the cookie have time to set up together and the sweetness of the frosting is balanced out by the not very sweetness of the cookie.  Trust me on this.

My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Good Roll and Cut Cookies
makes 2-4 dozen, depending on size of cookie cutters 

Ingredients:

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 1/2-3 cups flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt

Directions:

  1. Preheat the oven to 400 degrees. 
  2. In a medium bowl, cream your butter and sugar.  Make sure your butter is softened but not melted.  You can use a hand mixer or a spoon (I use a metal spoon.).
  3. Add the vanilla and egg and mix well.  Add the flour, baking powder and salt and combine.
  4. Divide the dough in half and form one half into a ball shape.  It doesn’t have to be perfect.  Flour your surface well.  (I use my flour sifter.)  Place the ball in the middle of the flour.  Roll the dough out to about 1/8″ thick.
  5. Then remove the plastic wrap and place your cookie cutters on the dough.  I try to make as many cookies as possible out of each sheet of dough so I’m not adding too much flour to the dough each time it gets rolled out.  Using a spatula, place your cookies on your cookie sheet.  I use a silpat whenever I’m making cookies, which is basically a silicone mat that can be reused and helps prevent the cookies from sticking to the pan or getting burnt on the bottom.
  6. Place cookies in oven for 6-8 minutes.  You don’t want them to brown.  If you’re not sure they are done, softly press on one and if it still soft, keep it in for a little longer.  They will feel mostly firm when they are done.
  7. Take them out and let them rest for a minute or two and then place them on a cooling rack or muslin type cooling cloth.
  8. Allow them to cool completely.  If you want to frost them the same day, you can leave them out.  If you want to wait a day, store them in an airtight container on the counter.

Icing/Frosting

Ingredients:

  • 2 cups powdered sugar
  • 3 Tbsp milk
  • 1 tsp vanilla
  • food coloring

Directions:

  1. In a medium bowl, combine powdered sugar, milk and vanilla.  You can stir by hand or with a hand mixer.  (I’ve included approximate measurements, but it will vary a little.) 
  2. You will know that it is the right consistency when you scoop some onto a spoon and when you let it fall back into the bowl, it goes in a steady stream, almost like syrup.  The flavor is up to you.  I like mine not to be overly sweet so I add a little more vanilla so it has more of a flavor.
  3. If you want to do different colors, get a few small bowls and divide it out, then add the color.  When you are adding your food coloring, keep in mind that you may have to add a little more powdered sugar since the amount of food coloring you add will affect the consistency.
  4. Since this icing/frosting is more on the runny side, I like to use a small spoon to frost the cookies instead of a knife.  I scoop a little onto my spoon, pour it in the middle of the cookie and spread outwards, leaving a space between the edge of the cookie and my frosting. 
  5. Add any sprinkles or other cookie decorations I want since it will begin to set fairly quickly–within 2-3 minutes.  Make sure to stir up your frosting, as it will probably start to form a thin “crust” on the top, but it’s nothing to worry about and should mix right back in.
  6. Let your cookies sit out and set for about an hour or so before putting them back in a container.  If you have to stack them, put a sheet of wax paper or parchment paper between each layer so they don’t stick to each other.  
  7. Store them in an airtight container either in the fridge or on the counter for up to a week.
My Favorite Roll and Cut Cookies--the perfect cookie to use with cookie cutters.  We make these year round!

Do you have a go-to cookie recipe when using cookie cutters?

Pumpkin Gingersnap Cookies

Pumpkin Gingersnaps--the perfect combination of pumpkin and spices.  I make these every year and everyone loves them!

My mom loves gingersnap cookies so I grew up eating them.  There is something about the ginger and the molasses together rolled in sugar that just makes me happy.  My mom also loves pumpkin pie and has been known to make it any time of the year so I grew up eating pumpkin pie year round.  I love the way that pumpkin and spices smell and taste together and it always reminds me of fall.  So when I stumbled upon this recipe from Two Peas and Their Pod for pumpkin gingersnaps about four years ago, I knew I had to try them.  And let me tell you, I was not disappointed!  I’ve brought these cookies to many a holiday party and everyone loves them.  Even people who don’t like pumpkin or gingersnaps, like my brother-in-law, have requested them multiple times.  They are perfect for cookie exchanges, holiday treats or just something yummy to munch on at home.  I love that they are not your typical pumpkin cookie, but they still bring the warmth of pumpkin and spices into your holiday baking (and kitchen).

This post contains affiliate links which means if you click on a link and make a purchase, I will receive a small commission at no additional cost to you.  Thank you for your support!

Let’s get started!

Here is what you’ll need to make these cookies:

Pumpkin Gingersnaps--the perfect combination of pumpkin and spices.  I make these every year and everyone loves them!

First, in a large bowl, cream the butter and sugar together.  Then add the pumpkin, egg, molasses and vanilla and mix until well combined.

In a medium bowl, whisk the flour, soda, spices and salt together.  Add the dry ingredients to the wet ingredients and stir until combined.  Refrigerate for at least an hour.  The dough can be chilled for 2-3 days.  (One year, I made the dough the day before going out of town for Thanksgiving and just brought it with me in the cooler and put it in the fridge when we got to our destination.  So much easier than trying to bring all the ingredients with me!)

Preheat the oven to 350 degrees.  Line the baking sheet with a silpat, parchment paper or a light coat of cooking spray.  I personally prefer using a silpat because it prevents the bottoms from getting overdone and makes removal super easy.  (I use the Miu brand.)

Pour some sugar into a small bowl.  (I used about 1/4-1/3 cup.)  Using a spoon, scoop about a tablespoon of dough and roll it into a ball.  Drop it in the sugar and roll it around until coated.  Place on baking sheet about 2 inches apart.

Pumpkin Gingersnaps--the perfect combination of pumpkin and spices.  I make these every year and everyone loves them!

Bake for 10-12 minutes, or until cookies look cracked and set on the edges.  Remove from oven and let cookies cool on pan for 2-3 minutes, as they will be very soft.  Transfer to wire rack to cool completely.

Pumpkin Gingersnaps--the perfect combination of pumpkin and spices.  I make these every year and everyone loves them!

Pumpkin Gingersnap Cookies
Yield: 3 dozen cookies

Ingredients:

  • 1/2 c. butter, softened
  • 1 c. sugar, plus more for rolling the cookies
  • 1/2 c. pure pumpkin puree (not pumpkin pie filling)
  • 1/4 c. molasses
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 1/3 c. flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground cloves
  • 1/2 tsp salt

Directions:

  1.  In a large bowl, cream the butter and sugar together.  Then add the pumpkin, egg, molasses and vanilla and mix until well combined.
  2. In a medium bowl, whisk the flour, soda, spices and salt together.  Add the dry ingredients to the wet ingredients and stir until combined.  Refrigerate for at least an hour.  (The dough can be chilled for 2-3 days.)
  3. Preheat the oven to 350 degrees.  Line the baking sheet with a silpat, parchment paper or a light coat of cooking spray.  I personally prefer using a silpat because it prevents the bottoms from getting overdone and makes removal super easy.
  4. Pour some sugar into a small bowl.  (I used about 1/4-1/3 cup.)  Using a spoon, scoop about a tablespoon of dough and roll it into a ball.  Drop it in the sugar and roll it around until coated.  Place on baking sheet about 2 inches apart.
  5. Bake for 10-12 minutes, or until cookies look cracked and set on the edges.  Remove from oven and let cookies cool on pan for 2-3 minutes, as they will be very soft.  Transfer to wire rack to cool completely.

*Note: I put my dough back in the fridge in between batches to keep it from getting too warm and spreading too much while baking.  It also creates more soft, dome-top cookies.  If you like your cookies more flat, then keeping it out of the fridge in between batches will allow them to spread out more during baking and will produce a slightly more crisp cookie.  It’s simply a preference, but either way is delicious!

Pumpkin Gingersnaps--the perfect combination of pumpkin and spices.  I make these every year and everyone loves them!

I hope you enjoy these cookies as much as I do!

What are your favorite fall cookies?

Easy Peanut Butter Cup Cookies

Quick and Easy Peanut Butter Cup Cookies--Just a cookie mix and a bag of Reese's miniatures and you've got yourself a great dessert!

Let me just start out by saying that I love peanut butter.  I’ll scoop it out of the container and eat it straight off the spoon.  Peanut butter and jam sandwich with extra crunchy peanut butter?  Yum.  But I especially love peanut butter in desserts.  This recipe I’m about to share with you today is one of my favorites and the bonus is that they are super quick and easy to make.

This post contains affiliate links which means if you click on a link and make a purchase, I will receive a small commission at no additional cost to you.  Thank you for your support!

Let’s just take a look at what you’ll need:

Quick and Easy Peanut Butter Cup Cookies--Just a cookie mix and a bag of Reese's miniatures and you've got yourself a great dessert!

See?  Easy peasy.  I try to keep one of these Betty Crocker peanut butter cookie mixes on hand at all times just in case I need to make a dessert for something or other.

To make these, preheat the oven (determined by what kind of pan you’re using).  Then you follow the directions on the back of the bag by combining the mix, water, oil and egg together in a medium bowl.

Quick and Easy Peanut Butter Cup Cookies--Just a cookie mix and a bag of Reese's miniatures and you've got yourself a great dessert!

Since I’ll be pressing Reese’s miniatures into the cookies after baking, I like to use a mini muffin pan to help keep the shape.  Plus, these babies are rich so anything bigger than bite-size might be a little much.  Make sure you spray your pan well to make removal easier.

Quick and Easy Peanut Butter Cup Cookies--Just a cookie mix and a bag of Reese's miniatures and you've got yourself a great dessert!

Next, roll the dough into 1 1/2″ balls and drop them into the center of each muffin cup and pop them in the oven for 8-10 minutes or until golden brown (but you really shouldn’t need more than 10 minutes).

Quick and Easy Peanut Butter Cup Cookies--Just a cookie mix and a bag of Reese's miniatures and you've got yourself a great dessert!

While they are baking, unwrap your Reese’s miniatures so they are ready when the pan comes out of the oven.

When you pull them out, softly press one Reese’s into the center of each cookie.  Let them cool in the pan for 5-6 minutes.

To remove them, gently loosen the cookie by twisting it and then lifting it out and letting it finish cooling on a wire rack.  If the cookie hasn’t cooled enough and you try to take it out, it could fall apart.  There’s no harm in letting it cool in the pan for a little longer.

You can eat the cookies while they are still a little warm or after they’ve cooled completely, but whatever you do, make sure to grab yourself a glass of milk to enjoy with them!

Quick and Easy Peanut Butter Cup Cookies--Just a cookie mix and a bag of Reese's miniatures and you've got yourself a great dessert!

Store the cookies in an airtight container or in a gallon ziplock bag on the counter or in the fridge.

Easy Peanut Butter Cup Cookies
(makes about 30 cookies)

Ingredients:

  • 1 Betty Crocker Peanut Butter Cookie Mix
  • 1 egg
  • 2 tsp water
  • 3 Tbsp vegetable oil
  • 1 12-oz bag of Reese’s miniatures 

Directions:

  1. Preheat the oven (according to the kind of pan you’re using) and spray a mini muffin pan with cooking spray.
  2. Follow the directions on the back of the bag by combining the mix, water, oil and egg together in a medium bowl.
  3. Roll the dough into 1 1/2″ balls and drop them into the center of each muffin cup.
  4. Bake for 8-10 minutes or until golden brown (but you really shouldn’t need more than 10 minutes).
  5. While they are baking, unwrap your Reese’s miniatures so they are ready when the pan comes out of the oven.
  6. When you pull them out, softly press one Reese’s into the center of each cookie.  Let them cool in the pan for 5-6 minutes.
  7. To remove them, gently loosen the cookie by twisting it and then lifting it out and letting it finish cooling on a wire rack.
  8. Store the cookies in an airtight container or in a gallon ziplock bag either on the counter or in the fridge.

What are some of your favorite go-to desserts?