There are certain kinds of cookies that I associate with Christmas; for me those are Anginetti Cookies, Spritz Cookies and Chocolate Crinkle Cookies. I don’t know why I reserve making them for the holidays, they really should be made all year. Each cookie is like the perfect bite sized soft, gooey center of a brownie.
Ingredients (Makes 24 cookies):
¾ cup cocoa powder
1 ½ cup white sugar
⅓ cup canola oil
2 tsp. vanilla
160 grams (1 ½ cups) flour
1 ½ tsp. baking powder
¼ tsp. salt
½ cup confectioners’ sugar
In a large bowl, mix together cocoa powder, white sugar and canola oil. Beat in eggs, one at a time, then add vanilla. In a separate bowl, mix together flour, baking powder and salt. Fold into the sugar mixture and stir until well combined. The batter should resemble a thick brownie batter. Put into refrigerator for 2-4 hours.
Preheat oven to 350 degrees. Form batter into 1” balls and roll into confectioners’ sugar. Bake on a cookie sheet lined with parchment paper for 10 minutes. Remove from oven and let sit on cookie sheet for 2 minutes before transferring to wire rack to cool.
Who wants cookies for breakfast? I do, I do!
My husband loves this certain brand of cookie called “Healthy Bites” that look like little oatmeal cookies. He eats them crumbled up on just about everything; ice cream, yogurt, etc. At about $6 for 12 small cookies, they are also pretty expensive! These Oatmeal Breakfast Cookies are budget friendly and totally customizable. I made them with raisins and pecans, so they tasted like a mix of banana bread and oatmeal cookies. They would also be great with chocolate chips, dried cranberries, walnuts… totally up to you! Since they are dairy-free, flour-free and no added sugar, they are 100% perfect to have with breakfast.
Ingredients (Makes 12 cookies):
2 very ripe bananas (lots of brown spots, like the ones used for banana bread)
1 cup old fashioned oats
¼ cup raisins
¼ chopped pecans
1 tsp. cinnamon
Preheat oven to 350 degrees. Mash bananas with fork until smooth. Fold in oats, raisins, pecans and cinnamon until evenly distributed. Spoon into 12 equal sized cookies on a cookie sheet and bake 12 minutes. Let sit on cookie sheet for 5 minutes to set before transferring onto cooling rack. Enjoy!
Anginetti Cookies (or Italian Lemon Drop Cookies), are a very popular holiday cookie in my native New York, but less known in other parts of the country. Like a lot of Italian cookies, they aren’t overly sweet, and they are perfect with a cup of coffee or tea. They are lemon-y, a little crumbly, and without a doubt, one of my favorites!
Ingredients (makes 24 cookies):
6 tbsp. unsalted butter, softened
½ cup sugar
2 tsp. vanilla
Zest of 1 lemon (approx. 2 tsp.)
2 cups flour
2 tsp. baking powder
1 tbsp. unsalted butter
2 ½ cups confectioners’ sugar
1 tsp. vanilla
Juice from ½ lemon (approx. 1 tbsp.)
3-4 tbsp. warm water
To make the cookies: Preheat oven to 350 degrees. In a large mixing bowl, beat butter, sugar, vanilla and lemon zest. Add eggs, one at a time and beat for one minute until fluffy. Stir in flour and baking soda and mix well to fully incorporate. Roll cookie dough into 1” rounds and place on baking sheet 2 inches apart. Bake approximately 18 minutes until starting to turn golden around the edges. Remove from oven and let cool for 5 minutes before icing.
To make the icing: Melt butter in a microwave soft bowl. Wisk in sugar, vanilla, lemon juice and 3 tbsp. warm water. Microwave icing for 10-15 seconds. Add additional tbsp. warm water only if needed to brush on to cookies. Top with sprinkles if desired and transfer to a cooling rack. Enjoy!
I was planning to bring some goodies over to a friend that was just coming home from the hospital with her new baby boy. These chewy Chocolate Chip Oatmeal Bars are like a blend between a chewy cookie and a granola bar. They are a bit more substantial than a cookie or a brownie, and we all know that with a newborn, sometimes you only have a chance to grab a quick bite. These are perfect for one-handed, on-the-run snacking, and since they have a whole bunch of peanut butter, they are extra delicious.
6 tbsp. unsalted butter, at room temperature
¾ cup brown sugar
¾ cup sugar
1 ½ cups peanut butter
1 tbsp. vanilla
2 tsp. baking soda
¼ tsp salt
4 cups old fashioned oats
1 ½ cups chocolate chips
Preheat oven to 350 degrees and line a 13×9 inch brownie pan with parchment paper. Using a paddle attachment, cream together softened butter, brown sugar and sugar on medium speed for about 2 minutes. Add eggs to bowl, and continue mixing on medium speed for 30 seconds before adding the peanut butter, vanilla, baking soda and salt. Once combined, fold in oatmeal and chocolate chips, and spread into lined brownie pan. Bake for 28-30 minutes, until toothpick inserted in the center comes out clean. Remove from oven, and let cool in pan for 20 minutes before removing. Cool completely and cut into 24 squares.