Cinnamon Chocolate Chili Cookies

  • 2 1/4 C flour
  • 1/2 C unsweetened cocoa powder
  • 1 T baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 8 oz unsalted butter, room temperature
  • 1 3/4 C sugar
  • 2 large eggs
  • 2 t cinnamon
  • 1/2 t chili powder (optional)

Preheat oven to 200C. In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat butter and 1 1/2 C sugar until light and fluffy, about 2 minutes. Scrape down side of bowl. Beat in eggs. Gradually add flour mixture and beat until combined.

In a small bowl, combine remaining 1/4 C sugar, cinnamon, and chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 8-10 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Credits: Adapted from Cleanse Your Palate


31-07-2016: It had been a long weekend, and I realized we needed cookies. Cookies that were chocolatey and didn’t involve chilling. This recipe was just what we needed. Our current oven is more accurate than the previous one; 200C was the right temp. Half a batch makes about 30 cookies.

19-04-2013: I wanted something to celebrate the 1000th anniversary of my persona (Monday) at the event this weekend, and knew cake would be too difficult to transport, and besides, I really wanted cookies…chocolate cookies. I’ve never had a yen for chocolate cookies before, so I had to go looking for a recipe. This one combines cinnamon and chili, two of my favorite additions to chocolate.

A recent test showed that our oven runs about 30 degrees hot, so I only preheated to 180C.

Peppermint Shortbread Bar Cookies

Peppermint Shortbread Bar Cookies

Taaitaai

  • 250 g honey
  • 2 eggs (1 if not using pareils)
  • 350 g flour
  • 1 T cinnamon
  • 1 t cardemom
  • 1 t nutmeg
  • 1 t ground cloves
  • 1 t baking powder
  • 3 T apple-cinnamon sugar pareils (optional).

Mix the honey with 1 egg. In another bowl, mix the flour, cinnamon, cardemom, nutmeg, cloves, baking powder, and a pinch of salt. Add the flour mixture to the honey mixture and mix thoroughly. Knead into dough, and then wrap in cling film and refridgerate for an hour.

Preheat the oven to 200 C. Flour a work surface and roll out the dough until 1 cm thick. Cut out with cookie cutters, and place on a baking tray lined with baking paper.

If using pareils, brush the tops with the 2nd egg, beaten, and sprinkle with pareils.

Bake 10-15 until brown and cooked through.

Credits: Aller Hande

Chocolate Velvet Cookies

  • 2 C flour
  • 2 T cocoa
  • 1/2 t baking powder
  • 1/4 t salt
  • 4 oz/~110g unsalted butter
  • 1 C brown sugar, packed
  • 1 egg
  • 1 t vanilla extract
  • 1/2 C buttermilk
  • red food coloring (optional)

Preheat oven to 190C. Mix together flour, cocoa, baking powder, and salt. In a separate bowl, cream together butter and sugar. Beat in egg. Add vanilla.

Add the flour and buttermilk to the flour alternating 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour, until blended in. Do not overbeat. Add food coloring, if using.

Line a baking tray with baking paper, and drop the dough onto it in dollops with a spoon. Bake 7-9 minutes.

Credits: Adapted from Red Velvet Whoopie Pies.


2014-02-22: I’d had a mediocre Saturday, and when it started raining just when we’d gone outside today, I decided we needed cookies. I don’t have any food coloring, I didn’t want to bother with cream cheese frosting, and don’t own a piping bag, so this was the result. At first I tried using my spritz spritzer, but the dough is too sticky for that to work.

Sugar Cookies

  • 225 g butter, softened
  • 1 C sugar
  • 1 egg
  • 1 t vanilla extract
  • 3 C flour
  • 2 tsp baking powder

Preheat oven to 200 C (160-170C if it’s my oven). Cream butter and sugar. Add egg and vanilla and mix well. In a separate bowl, sift together flour and baking powder. Add to butter mixture slowly, beating in thoroughly. Form dough into ball and roll out on lightly floured surface. Cut with cookie cutters and transfer to ungreased baking sheets. Bake 6 minutes, without browning, and then remove to wire rack to cool. Decorate as desired.

Credits: Penzey’s


01-05-2013: I’m the only one in my family that likes sugar cookies. Growing up, I’d only ever get them at Christmas, when my Aunt would make and bring them to the Kelbe family Christmas. As a result, I’ve never made them myself and had no recipe, so when I really wanted to make some today, I picked up the Better Homes and Gardens cookbook, found the recipe — and then saw the 3 hour chilling period. No thanks. Google to the request, searching for “no chill sugar cookies” led me to the recipe above, which I modified for metric and our oven. I ended up making a half batch since I had only 1/2 C sugar. I was also too lazy to make any icing so I simply mixed the colored nonpareils into the dough itself.