Baby Girl Sugar Cookies

Baby Girl Cookies

These cookies were made in honor of our baby girl, Madeleine Claire! She arrived a few hours after these were baked, so I’m thinking that she took that as an invite to come even though it was a week before her due date.

These were so fun to make, and we are in love with our little girl! You can find the recipe for the cookies and icing here. Enjoy!


Banana Chocolate Chip Zucchini Cookies

Banana Chocolate Chip Zucchini Cookies

What, another squash recipe? Why, yes, of course. There has to be some way to share yummy recipes with others who are trying to use up those zealously producing plants.

I wasn’t sure at first bite if I was going to love these cookies, but they definitely grew on me. Most likely the main reason was that they looked so pale and cakey when they came out of the oven. I am used to my chocolate chip cookies being golden brown and slightly crisp. These were not. I was worried that they were still raw based on the color of the top of the cookie, but when checking the bottom I could see that they were browned like they were supposed to be.

The convincing factor was that they freeze really well. I sealed them in a gallon ziploc freezer bag, stuck them in the freezer, and have proceeded to take one or two out here or there over the month or so that they have been in our house. I am down to the last five or so and I am debating about whether I should make another batch to freeze. I’m just not sure if I need more sweets in the house right now, but they were a great way to use up some squash. Enjoy!

**You can see from the photo that I used both green zucchini and yellow summer squash. Both are interchangeable in the squash recipes that I post.**

Banana Chocolate Chip Zucchini Cookies
Source: Inside Bru Crew Life

3/4 cup shortening
2 cups sugar
2 eggs
2 cups grated zucchini or summer squash, squeezed dry
2 ripe bananas, mashed
3 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips

Preheat oven to 350 degrees F.

Cream the shortening and sugar. Add the eggs and beat again. Stir in zucchini and banana.

Sift together the dry ingredients. Slowly add to wet ingredients until incorporated. Stir in chocolate chips by hand.

Drop by spoonfuls onto baking sheets. Bake for 10 minutes; cool on pan for 2 minutes. Remove to wire rack to cool completely. Store in a sealed container; can be frozen.

Makes about 3 dozen cookies

White Chocolate Macadamia Nut Cookies

White Chocolate Chunk Macadamia Nut Cookies


White Chocolate Macadamia Nut Cookies
Source: All Recipes

1 cup butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup white chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, cream the butter, brown sugar, and granulated sugar until smooth. Beat in the eggs, one at a time. Stir in vanilla and almond extracts.

Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Stir in the macadamia nuts and white chocolate chips.

Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes or until golden brown. Cool on wire rack.

Makes about 4 dozen

Wedding Sugar Cookies

Wedding Sugar Cookies

Bridal shower cookies! These were so fun to make!

I checked around a bit to get an idea of the different cookie designs that are out there for bridal showers. Writing on cookies is always a bit challenging but I think they turned out pretty decent. I know the person who I made them for was happy about them and that’s all that really matters, right? Enjoy!

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

I think I had enough peppermint this holiday season to last me for the whole year! Seeing as how I’m not the biggest fan of peppermint there was little chance that I was going to go crazy eating these before I got them to the fundraiser they were meant for. Maybe that’s one of the reasons why I chose them. Hmmmm . . .

One word of warning before you make them. I couldn’t find the peppermint baking chips anywhere. I mean, no where. As in not one single store. I ended up improvising and just crushing up candy canes. They worked pretty well, but one thing I found out was that if the candy cane in the cookie was close to the edge it baked out really crispy and almost clear like. And it make the cookies turn into really weird shapes. There were enough normal shapes that it worked out fine. Enjoy!

Chocolate Peppermint Cookies
Source: Mom on Timeout

1 1/2 cups all-purpose flour
1/2 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 egg, room temperature
2 tablespoons water
1/2 cup Andes Peppermint Crunch baking chips, plus more for sprinkling on top

Whisk together flour, cocoa, baking soda and salt. Set aside.

Cream sugars and butter together until light and fluffy. Add in egg, vanilla, and water and beat until well blended. Gradually stir in dry ingredients. Fold in baking chips.

Refrigerate dough for 1 hour.

Preheat oven to 375 degrees F. Line cookie sheet with parchment paper or lightly grease. Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet.

Bake for 7-8 minutes or until they are set. Do not over bake. Remove from oven, sprinkle with additional Andes chips if desired, and let cool on a rack. Store in an airtight container.

Makes about 2 dozen cookies

Birthday Cupcake Cookies

Birthday Cupcake Cookies

The boy decided that this year he wanted to take “cupcakes” in for his birthday treat but he wanted them to actually be cookies. We compromised and made half the class a “birthday cupcake” and the other half a birthday present. (The planes are a part of a favor gift for his actual birthday party so those are just some extra eye candy for you.)

They were fun to make. I only have so many squeeze bottles so it got interesting trying to find different color combinations for each one so that it was somewhat unique. There were a few repeats but I think the birthday boy was happy with them and there were smiles all around. Enjoy!

Football Sugar Cookies

Football Jersey

I wanted to make my guys a special treat for the start of football season. My husband grew up as a Viking fan, and while their record is nothing to cheer about so far this year, he still loves his team. He loves them so much he is trying to turn our son into a Viking fan as well.

I had a lot of fun making these cookies! It was great to surprise my little guy with his very own helmet, jersey, and football.

I definitely need to work on the jersey icing skills though. The second time I iced a jersey it turned out much better. I did the jersey a solid color and then piped on the detail. I guess practice does really make perfect.

You can find the recipe for the cookies and icing here.

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies

People can be very particular about their oatmeal raisin cookies. Do you like them chewy, crunchy, with raisins, with nuts? You get the picture. Just about as many ways to make these as to make chocolate chip cookies. Just about, but not quite.

These were pretty tasty! I found that they were a great texture and they were pretty decent sized. I gave them away as an auction item but managed to make enough that we were able to sample them.

Chewy Oatmeal Raisin Cookies
Source: Brown-Eyed Baker

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
16 tablespoons unsalted butter, softened but still cool
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 1/2 cups raisins

Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or spray them with cooking spray.

Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl.

Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, one at a time.

Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and raisins.

Working with a generous 2 tablespoons of dough each time, roll the dough into 2 inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.

Bake until the cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. let cool at least 30 minutes.

Makes about 18 cookies

Tulip Sugar Cookies

Tulips in a Flower Pot

These tulips actually bloomed way back at the end of April but I haven’t had time to showcase them.

I baked up a batch of sugar cookies so that I could make a bouquet of tulips for my son’s school auction. After making sure that I iced the ones on the sticks in matching colors I decided to experiment a bit with colors and patterns. They didn’t turn out too badly but the pink definitely had more of the look that I was going for.

For sugar cookie and icing recipe, click here.

Tulip Sugar Cookies

Pink Tulips

Orange Yellow Tulips

Valentine Cookie Boxes


Did you know that Valentine’s Day seems to be the holiday where teachers make out with the most loot? This is the day that is heavily commercialized, and teachers (elementary school, at least) typically head home hauling quite a catch of chocolates and sweets.

Wouldn’t you think then, that as an elementary school teacher I would be aware of this and make sure that my son had some sort of sweet to take to his kindergarten teacher on Valentine’s Day? Yes, you would think so, but you would be wrong.

Just like last year’s teacher appreciation gaff, this was another one of those. I figured that if I baked some extra cookies from a baking job I was doing over the weekend we could always send them in a few days late. Valentine’s Day can be celebrated the whole month of February, right? Let’s hope so.

This was my first foray into making chocolate rolled sugar cookies. I wanted to mix things up with some cookie boxes that I was making for a “thank you” to our school board so I decided to print out a few pinterest recipes to give them a try.

They were pretty easy to make, minus the fact that you have to chill them in the fridge for a few hours (which is why I like my sugar cookie recipe so much, cause you don’t have to chill the dough).

Both batches yielded about 50 cookies because I ended up with a total of 100 cookies to ice and decorate. Yikes! And on a work night too.

I used my usual sugar cookie recipe and icing which you can find here. Below is the chocolate rolled sugar cookie recipe. Enjoy!


Chocolate Rolled Sugar Cookies
Source: Glorious Treats

3 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 egg
2 tablespoons chocolate liqueur or extra strong coffee (this can be made with about 1 teaspoon of instant espresso dissolved into 2 tablespoons warm water)
1 teaspoon vanilla

Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt.  Set aside.

With an electric mixer cream together the butter, granulated sugar and brown sugar until fully incorporated and fluffy. Beat in egg, coffee or liqueur, and vanilla.

Add in flour/cocoa mixture about 1 cup at a time.  Blend until fully incorporated.  (If you are using a hand mixer you may need to add the last cup of flour by hand).

Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).

Preheat oven to 350 degrees F. Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface.  It works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment.  This prevents the dough from sticking to your rolling pin, and you also don’t need to add as much extra flour.

Cut out desired shapes with cookie cutters and place on a baking sheet.

Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).

Bake cookies for 7-10 minutes (depending on size). Place on a cooling rack until completely cooled.