Tag Archives: cookie

Young woman using a laptop during Christmas

How to Host a Virtual Cookie Exchange — Plus Tips on Mailing Food to Loved Ones

By this point in the holiday season, festive bakers are busy preparing for a Christmas cookie exchange party or two. Getting together in person this year isn’t an option, but you can still celebrate virtually. Here’s a step-by-step guide for hosting a virtual cookie exchange along with some tips on mailing holiday treats to your loved ones.

Young woman using a laptop during Christmas

Step One: Create Your Invitation and Guest List

First, you’ll want to make a list of bakers to include in the cookie exchange. This can be a small circle of close friends and family or a larger group for ambitious bakers. Then, create an invitation that details how many cookies should be sent to each participant and the timeline that everyone has to bake and deliver their cookies. Invitations can be sent via email or create a Facebook event instead.

Related: Double-Decker Chocolate Cherry Cookies Are Twice the Fun

Step Two: Select Your Recipe

Once the invitations have been sent out, have everyone RSVP with the type of cookie they plan to bake. Bakers should also have a backup recipe to avoid duplicates. When selecting a recipe, opt for a cookie that won’t go stale quickly, like shortbread, biscotti or these stained glass sugar cookies. You might also want to think about creating a digital recipe book to share with everyone or have each participant include a recipe card along with their cookies.

Step Three: Purchase Your Supplies and Start Baking

Check your pantry for baking supplies and make note of what you’ll need to buy for your cookie recipe as well as any parchment paper or other tools. You’ll also want to pick up seasonal cookie tins or boxes to package up the goodies once they’re ready to send. Then, set aside some time to bake your cookies. You could even make your dough in advance and freeze it, then bake them closer to when you plan to deliver or mail them.

Christmas cookie cutters, cookie dough, flour, and beaters from a hand mixer

Step Four: Mail or Deliver Your Cookies

Once the cookies are baked and cooled, divide them into batches for each person on your list. If your plan is to deliver the cookies yourself, package them up in the boxes or tins that you purchased. Line each package with parchment paper and add decorative tissue or a bed of crinkle paper for a bit of fun.

Related: Anna Olson’s Ultimate Holiday Cookie Hacks

If you plan to mail the cookies, pack them well in an airtight freezer bag or a vacuum-sealed bag before placing them in the cookie tin or box. The last thing you want is for your friends and family to receive a bunch of broken cookies, so be sure to arrange the cookies so they won’t be shuffling around too much and add padding to both the container and the bottom, top and sides of the box you’ll be shipping it in. Keep in mind timing if you want the cookies to arrive by a specific date. It’s usually best to express ship these so they’ll arrive on time and as fresh as possible.

A box of cookies with a red top, clear window on top, and twine wrapped around it

Step Five: Celebrate!

Once everyone’s cookies have arrived, it’s time for your video call where everyone can celebrate together and sample the goodies. Create a signature beverage that everyone can enjoy along with the cookies and designate someone as the DJ to play some holiday tunes by using the audio sharing feature of your video call software. If schedules can’t permit a virtual party, have each person share a video greeting with them sampling some of the cookies that participants can watch at their leisure.

A silver tray with assorted Christmas cookies including linzer cookies, chocolate snowflakes and rugelach

Finally, invite everyone who participated in the cookie exchange to make a donation to a food cause in their community. If everyone lives in the same town, have everyone chip in for a group donation.

Looking for more holiday baking inspiration? Check out these classic Christmas cookie recipes that will spread holiday cheer.

Photos courtesy of Getty Images, Unsplash, Pexels and Food Network Canada

These Healthy Apple Oatmeal Cookies Are the Perfect Breakfast Sweet Treat

If you’re anything like me and have a weakness for cookies, the thought of a healthier option is exciting, but it can also make you wonder: Will they taste good? Will my friends like them? Will they actually taste like cookies? Enter these Baking Therapy healthy apple oatmeal cookies. They’re soft, chewy and loaded with goodies like cranberries, coconut and chocolate. Sweetened with date sugar and maple syrup, they also boast a hint of caramel flavour. Trust me: they’re the perfect healthy breakfast treat!

apple oatmeal cookies on cooling rack

Healthy Apple Oatmeal Cookies

Prep Time: 10 minutes
Rest Time: 15-20 minutes
Bake Time: 15-17 minutes
Total Time: 40-47 minutes
Servings: 16 cookies

Ingredients:

½ cup date sugar
½ cup maple syrup, room temperature
½ cup coconut oil, softened
½ cup unsweetened apple butter
2 eggs, room temperature
1 tsp vanilla
2 cups spelt flour (or whole wheat)
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
1 ½ cups large flake oats
1 cup (about 1 medium apple) finely diced apples
½ cup dried cranberries
⅓ cup dark chocolate chunks or chips
¼ cup shredded coconut

apple oatmeal cookie ingredients on white counter

Directions:

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.

2. In the bowl of a stand mixer with the paddle attachment, cream together the date sugar, maple syrup, coconut oil and apple butter. Add in the eggs, one at a time, mixing well after each addition. Add the vanilla extract.

Related: Anna Olson’s Lighter Dessert Recipes to Satisfy Your Sweet Tooth

3. In another bowl, whisk together the spelt flour, baking powder, cinnamon, ginger and salt. Add to the stand mixer and mix until just combined. Fold in the oats, apples, cranberries, chocolate and coconut.

apple oatmeal cookie dough in stand mixer bowl

4. Scoop the cookie dough into 2-inch balls and place them 2 inches apart on the cookie sheets. Freeze for 15-20 minutes, slightly flatten each cookie before placing them into the oven. Bake for 15-17 minutes until golden on the edges. Transfer cookies to a wire rack to cool completely.

apple oatmeal cookie dough in balls on baking sheet

Like Sabrina’s baking? Check out her ginger molasses cookiessticky toffee pudding and pumpkin pie squares with candied pecans.

These No-Churn Rose-Pistachio Ice Cream Sandwiches Need Just 8 Ingredients

There are times for ice cream made with a custard base that’s cooked over the stove and churned in an ice cream maker, but there are also times for a simple no-churn ice cream that comes together with few ingredients and tools. In this recipe, a simple no-churn rose ice cream studded with raspberries and pistachios is sandwiched between two cookies of your choice. I like using less-sweet and simpler cookies like speculoos cookies or sugar cookies to sandwich the ice cream.

No-Churn Rose-Pistachio Ice Cream Sandwiches

Prep Time: 20 minutes
Rest Time: 4 hours
Total Time: 4 hours, 20 minutes
Servings: 10 to 12 ice cream sandwiches

Ingredients:

9 oz (266 ml) sweetened condensed milk
1 tsp pure vanilla extract
½ tsp culinary-grade rose water
¼ tsp salt
2 cups (480 ml) heavy cream
1 ½ cups (160 g) fresh raspberries, divided
½ cup (60 g) roasted pistachios, coarsely chopped
20 to 24 cookies of choice

Directions:

1. Line a 9 x 13–inch (23 x 33–cm) baking pan with parchment paper, leaving some parchment paper hanging over both sides. Set the baking pan aside.

2. In a large bowl, combine the condensed milk, vanilla, rose water, and salt. Set the milk mixture aside.

Related: 20 Easy Baking Recipes for Kids (All Less Than 10 Ingredients!)

3. In the bowl of a stand mixer fitted with a whisk attachment, whisk the heavy cream on high speed for 2 to 3 minutes, until medium-stiff peaks form.

4. Fold about 1 cup (60 g) of the whipped cream into the condensed milk mixture to lighten the milk mixture. Then fold in the remaining whipped cream.

5. In a small bowl, mash ¾ cup (80 g) of the raspberries with a fork. Fold the mashed raspberries and their juices, the remaining ¾ cup (80 g) of raspberries and the pistachios into the ice cream mixture.

Related: This No-Bake S’mores Cheesecake Was Made for Summer

6. Transfer the ice cream mixture into the prepared baking pan and cover the pan tightly with plastic wrap. Freeze the ice cream for 4 to 5 hours (or preferably overnight) until it is firm.

7. Lift the ice cream from the baking pan and use a large knife or cookie cutter to cut out 10 to 12 portions roughly the same size as the cookies you are using.

8. To assemble the ice cream cookies, top a cookie with the ice cream, then place another cookie on top. Serve immediately.


Reprinted with permission from Blooms and Baking by Amy Ho, Page Street Publishing Co. 2020. Photo credit: Amy Ho

Love Amy’s beautiful baking creations? Try your hand at her Nanaimo bar popsicles or sweet honeycomb cake.

White Chocolate Funfetti Cookies Make for the Perfect Emergency Cookie Stash

There’s one thing I always have in my freezer: an emergency cookie stash. These Baking Therapy white chocolate funfetti cookies are the perfect sweet treat, especially when you have a sudden sugar craving. They’re the ideal cookie: crispy edges and chewy inside. Start your emergency cookie stash today, you’ll thank me later.

White Chocolate Funfetti Cookies

Prep Time: 20 minutes
Resting Time: 20 minutes
Bake Time: 12 to 14 minutes
Total Time: 52 to 54 minutes
Servings: 13 cookies

Ingredients:

1 cup (2 sticks) unsalted butter, plus more as needed (approx. 2 Tbsp)
1 tsp espresso powder (optional)
1 tsp hot water (optional)
¾ cup brown sugar
¾ cup white sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 ¾ cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
¾ tsp kosher salt
¼ cup sprinkles
1 cup white chocolate, chopped

Directions:

1. Line two cookie sheets with parchment paper.

2. In a medium saucepan, melt the butter on medium-high. Cook the butter, swirling occasionally until it turns golden brown. Transfer the brown butter to a measuring cup and add more butter, one Tbsp at a time, to reach 1 cup mark (about 2 Tbsp). Set aside to cool slightly.

3. Dissolve the espresso powder in 1 tsp of hot water.

Related: Our Top Chocolate Chip Cookie Recipes for a Better Week Ahead

4. In the bowl of a stand mixer, whisk together the brown sugar, white sugar and brown butter. Add the eggs one at a time and whisk until well combined. Add the espresso and vanilla extract.

5. In a medium bowl, sift the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet and mix until just combined. Fold in the sprinkles and white chocolate. With an ice cream scoop, portion the dough onto the cookie sheets leaving 2 inches between each cookie. Place cookies in the fridge to chill for 20-30 minutes.

Tip: If you’re freezing the cookies for later, put the tray in the freezer for 30 minutes. Then transfer to a freezer-friendly bag or container. When you’re ready to eat them, bake straight from the freezer for 13-15 minutes.

6. Preheat oven to 350°F.

7. Bake the cookies, straight from the fridge, for 12 to 14 minutes until the cookies are golden brown. Cool on pan for 2 minutes and then transfer to a wire rack. Enjoy with a cold glass of milk!

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Save That Leftover Pie Dough and Make These Cinnamon Pinwheel Cookies!

Several pie crust recipes yield enough dough for the top and bottom of a pie, but not all pies require both. When you find yourself with leftover pie dough, don’t let it go to waste. Turn it into a new dessert: cinnamon pinwheel cookies. They taste like mini cinnamon rolls! They’re super simple to make and are so good that you might just find yourself going out of your way to have “leftover” pie dough.

Leftover Pie Dough Cinnamon Pinwheel Cookies

Prep Time: 15 minutes
Bake Time: 12 to 15 minutes
Total Time: 27 to 30 minutes
Servings: 12 pinwheel cookies

Ingredients:

½ batch pie crust, chilled
2 Tbsp unsalted butter, melted
¼ cup light brown sugar, packed
1 tsp ground cinnamon
Pinch fine salt

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. On a lightly floured surface, roll pie dough into a 12 by 8 inch rectangle.

3. In a small mixing bowl, whisk together butter, sugar, cinnamon and salt until well blended.

Related: Start Your Morning on a Sweet Note With These Gooey Cinnamon Buns

4. Spread the prepared filling evenly over dough. Tightly roll the dough, beginning from the 12 inch side. Press the seam to seal. Trim and discard the ends, about ½ inch on each side. Cut log into ¼ inch thick slices and transfer to prepared baking sheet.

5. Refrigerate for 15 minutes to chill. Bake for 12 to 15 minutes, until edges begin to brown.

Looking for more fun at-home baking projects? Try these lemon meringue cupcakes and secret ingredient carrot cake.

Turn Your Kitchen into a French Bakery with Palmier Cookies

Palmier cookies: fun to say, fun to make and delicious to eat! The name means “palm tree” in French and if you look carefully you can see they are kind of shaped like the fronds of a palm tree (though puff pastry can be unpredictable – but know that no matter what shape yours end up, they are scrumptious!)

These puff-pastry based cookies are found in many boulangeries across France and are a staple of the after-school “goûter” snack. The classic version that you’ll find in In the French Kitchen with Kids contains just two main ingredients – puff pastry and sugar – so they couldn’t be easier to make, especially now you can buy pre-rolled puff pastry in most supermarkets. They are very versatile though and lend themselves to other fillings, both sweet and savoury – here we’re filling them with jam for a sweet treat, but spreads like pesto and tapenade work well too for a delicious savoury snack.

Palmiers-14

This is a really fun baking project for kids during the school holidays – experiment with different fillings and remember that practice makes perfect with the rolling technique!

Jam Palmier Cookie Recipe

Active Time: 15 minutes
Chilling Time: 30 minutes
Bake Time: 15 to 18 minutes
Makes: About 20 cookies

Ingredients
1 x sheet store-bought puff pastry (8 oz), thawed but chilled
1/3 cup of your favourite jam (jelly works well here as large lumps of fruit can make rolling the pastry a bit of a challenge)

Palmiers-3

Directions:
1. Line a large baking tray with parchment paper and set aside. Place a piece of parchment paper larger than 10 x 10 inches on a work surface.
2. Roll your pastry out on the parchment paper until it’s about 10 x 10 inches. Many store-bought puff pastry rolls are already this size, check yours with a tape measure if you’re not sure.
3. Spread all but 3 Tbsp of your jam evenly over the surface of the pastry.
4. Fold the left and right sides of the pastry inwards so they meet in the centre, like you’re closing a book.

Palmiers-4
5. Spread about 2 Tbsp of jam on one half of the folded pastry.
6. Fold the left and right side of the pastry inwards again, so they meet in the centre again.
7. Spread the remaining jam on the pastry roll, then fold the pastry in half lengthwise.

Palmiers-11
8. Wrap the pastry log tightly in plastic wrap and freeze for 30 minutes.
10. Preheat the oven to 400˚F.
11. Remove the pastry log from the fridge and place it on a cutting board.
12. Using a very sharp knife, cut the log into about 20 slices, each one 1/2 inch wide. Lay the slices flat on the baking tray about 2 inches apart.

Palmiers-12

13. Bake the cookies for 10 minutes, then flip them over and bake for a further 8 minutes, until they are golden and crispy and the jam is starting to caramelise. Keep an eye on them in the final minutes of baking as they can go from perfect to scorched in a matter of seconds.
14. Remove from the oven and place the tray on a wire cooling rack until they are cool enough to touch.
15. Store in an airtight container for up to 2 days.

Book-Cover-french-kitchen

About the author: Mardi Michels is a full-time elementary school French teacher, cookery teacher, food and travel writer, recipe developer and the author of eatlivetravelwrite.com. A full-time francophile, she and her husband operate a vacation rental home in Southwest France. Her first cookbook, In the French Kitchen with Kids (Appetite by Random House,) publishes on July 31, 2018.

Easy Halloween Cookie Pizza

While Halloween is all about the treats, make life a little easier with this dessert trick. Instead of baking a batch of individual cookies, wow the kids and adults with a giant Halloween cookie pizza. The huge slice-and-serve chocolate chip cookie is topped with delicious chocolate icing, and decorated with your favourite Halloween candy for a spooky seasonal treat that will be gone before you can say ‘boo!’

Halloween Cookie Pizza

Prep Time: 30 minutes
Total Time: 1 hour, 10 minutes
Serves: 12

Ingredients:

For the Cookie:
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
1 cup packed brown sugar
1/2 granulated sugar
2 eggs
2 tsp vanilla
1 cup semi sweet chocolate chips

For the Topping:
1 cup semi sweet chocolate chips
2 Tbsp butter
1/4 cup milk
1 cup icing sugar
1 1/2 cups assorted Halloween candy (we use candy corn, pumpkin marshmallows, coated pretzels, and ghost shaped sour candies)

Directions:
1.  Preheat oven to 350°F. Grease a 14-inch round baking tray.
2.In a small bowl combine flour, baking soda and salt.
3. In the bowl of a hand mixer, cream butter with sugars until light and fluffy. Add in eggs one at time and then vanilla and beat until combined. Gradually add the dry ingredients and stir until just combined. Fold in chocolate chips.
4. Spread the batter in an even layer onto the baking tray leaving a 1-inch border around the edges. Smooth the top.
5. Bake in the center rack of the oven until golden brown and cookie is baked through, about 22 minutes. Remove from oven and let cool for 15 minutes.
6. To make the the topping, place chocolate chips in a small saucepan over low heat. Add butter and milk and stir until just melted and immediately remove from heat. Transfer mixture to a large bowl.
7. Gradually whisk in icing sugar until mixture is smooth and spreadable. If mixture becomes too thick, add a few drops of milk.
8. Spread a layer of chocolate icing onto the cookie leaving a 1 1/2 inch border around the edge. Top with assorted Halloween candy.
9. Slice pizza into 12 slices and serve.

Looking for more ghoulish delights? Try our 20 Spook-tacular Halloween Treats.

How to Use Leftover Pumpkin Purée for Cookies

By Kacey Joanette

Pumpkins always remind people of autumn and Halloween, but if you grew up in a household like mine, there was never any inkling of pumpkin recipes. Over the years I have seen just how popular pumpkin recipes are and have delved into them head on, trying to win myself over with the whole love affair. At first, I assumed pumpkin recipes could be made using ordinary carving pumpkins, but that isn’t the case! Pumpkin pie or cooking pumpkins are picked specifically for cooking.

I finally experimented with homemade pumpkin purée when my daughter was old enough to pick her own pumpkins and would always pick the small cooking pumpkins to work with. We used them to make homemade pumpkin purée. To cope with the abundance of pumpkin purée, we decided chocolate chip pumpkin cookies were in order.

Chocolate Chip Pumpkin Cookies, Courtesy of Kacey Joanette, thecookiewriter.com, Bowmanville, Ont.

After an afternoon of pumpkin picking, forget the traditional pumpkin pie and bake these chunky, bite-sized cookies instead.
Chocolate-Chip-Pumpkin-Cookies_888embed

Prep time: 10 minutes
Cook time: 10 minutes
Yield: 30 cookies

Ingredients
1/2 cup (125 mL) salted butter, room temperature
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) brown sugar
1 egg, room temperature
1 tsp (5 mL) vanilla
1/2 cup (125 mL) pumpkin purée (not pumpkin pie filling)
1 1/2 cups (375 mL) whole-wheat flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1/8 tsp (0.5 mL) ground ginger
1/2 – 3/4 cup (125 – 175 mL) chocolate chips

Directions
1. Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper.
2. In bowl, cream together butter, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Add egg and vanilla, mixing well. Add pumpkin purée, mixing until just combined.
3. In separate bowl, sift together flour, baking soda, cinnamon, nutmeg, cloves, allspice and ginger. Slowly add flour mixture to butter mixture, mixing until just combined. Stir in chocolate chips.
4. Scoop 1 tbsp (15 mL) of batter per cookie onto baking sheet and roll into balls.
5. Bake for 8 to 10 minutes, or until golden brown. Allow to cool for 5 minutes before moving to wire rack.

Click here here to print, save or share this Chocolate Chip Pumpkin Cookies recipe.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe for a chance to be featured on Great Canadian Cookbook and Food Network Canada!

TheCookieWriter
The Cookie Writer is all about sharing recipes that can easily be adapted to suit dietary and lifestyle restrictions without anyone feeling left out.