Tag Archives: cookies

The Only 3 No-Bake Cookie Recipes You Need in Your Life

Snack happy with three unique, delicious and good-for-you energy bites – no oven required. For the keto crowd: a fat bomb layered with the flavours of lemon-raspberry cheesecake. These frozen snacks are the ultimate in-between meal booster that will satisfy your sweet tooth, without getting you away from your dietary goals.

And, for the cookie lovers (all of us), a no-bake cookie base with a choose-your-own-adventure option: classic chocolate chip or cozy oatmeal raisin. Both no-bake cookie creations are gluten-free, and the chocolate chip variation is also grain-free. All three of these no-bake treats are ideal for packed lunches, a pre- or post- workout snack and a healthier after-dinner dessert.

Lemon Raspberry Cheesecake Keto Fat Bombs

Prep Time: 15 minutes
Freeze Time: 4 hours
Total Time: 4 hours 15 minutes
Makes: 12

Ingredients:
1½ cups recently boiled water
1 cup raw unsalted cashews
1 cup unsweetened shredded coconut
¼ cup unsalted butter or coconut oil
1 to 2 Tbsp keto sweetener or liquid sweetener, to taste
½ tsp lemon zest
1 Tbsp lemon juice
1 cup fresh or frozen raspberries

Directions:
1. Line a 12-count muffin tin with papers.
2. In a high-speed blender, add all ingredients except raspberries and blend until smooth and creamy. Add half the batter to the bottom of the papers. Add raspberries to the remaining half of the batter and puree again until smooth.
3. Top plain cheesecake batter with raspberry batter, and tap the pan a few times to release any air bubbles.
4. Freeze for at least 4 hours, or until set. Unwrap papers and serve frozen.
5. Store in an airtight container in the freezer for up to 2 months.

No-Bake Chocolate Chip Cookies & No-Bake Oatmeal Cookies

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Makes: 3 dozen

Ingredients:

No-Bake Cookie Base
4 cups unsweetened shredded coconut
1 cup unsalted nut butter (almond butter, peanut butter, etc.)
½ cup maple syrup
½ cup coconut flour
¼ cup unsweetened plain almond milk
¾ tsp fine-grain salt

No-Bake Chocolate Chip Cookies
1 recipe No-Bake Cookie Base (from above)
1 cup semi-sweet or dark chocolate chips
flaky sea salt, to taste

No-Bake Oatmeal Raisin Cookies
1 recipe No-Bake Cookie Base (from above)
1 cup gluten-free rolled oats
¾ cup raisins
½ tsp ground cinnamon

Directions:

No-Bake Cookie Base
1. In a food processor, blend coconut until it resembles the smooth and creamy consistency of almond butter (you are making coconut butter), stopping the machine to scrape down the sides several times. This will take about 10 minutes.
2. To the coconut butter, add nut butter, maple syrup, coconut flour, almond milk and salt. Blend until a dough forms. Transfer dough to a large bowl.

No-Bake Chocolate Chip Cookies
1. To the cookie base, add chocolate chips and mix well.
2. Scoop 2- to 3-Tbsp portions of dough onto a cookie sheet. Roll dough into balls and sprinkle with flaky salt.
3. Transfer to the refrigerator and chill for 2 hours.
4. Store airtight in the refrigerator for up to 1 week, or freeze for up to 2 months. These taste best cold.

No-Bake Oatmeal Raisin Cookie
1. To the cookie base, add oats, raisins and cinnamon and mix well. If the mixture seems too dry to compress (flours vary in absorbency), add an additional 1 Tbsp or more of almond milk.
2. Scoop 2- to 3-Tbsp portions of dough onto a cookie sheet. Roll dough into balls and then slightly press down with the palm of your hand.
3. Transfer to the refrigerator and chill for 2 hours.
4. Store airtight in the refrigerator for up to 1 week, or freeze for up to 2 months. These taste best cold.

Looking for more easy, no-bake treats to add to your repertoire?  We’ve rounded up our best no-bake dessert ideas (from a peanut butter cheesecake to chocolate brownies!).

These Chocolate Avocado Keto Cookies Are Healthy Enough for Breakfast 

A decadent, delicious breakfast cookie is the ultimate grab-and-go morning meal. But these are far from normal cookies. These keto-powered baked goods only have 3.2 net grams of carbs, along with a super, secret ingredient: avocado. The ketogenic diet is all about eating tons of fat, and these cookies really deliver, helping to fuel you with good, clean fats. Eating lots of healthy fat, especially in the morning, regulates blood sugar, keeps insulin levels low and promotes fat burning and loss. So, basically you’re eating a nutritious cookie that helps you lose weight – can you think of anything better?!

Chocolate Avocado Keto Breakfast Cookies

Prep Time: 5 minutes
Bake Time: 10 minutes
Total Time: 15 minutes
Servings: 8 cookies

Ingredients:
2 small ripe avocados
2 large eggs
½ cup almond flour
⅓ cup raw cacao
⅓ cup erythritol or monk fruit sweetener
½ tsp baking soda
⅛ tsp sea salt
¼ cup cacao nibs or stevia sweetened chocolate chips
2 Tbsp shredded coconut, to use as garnish

Directions:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Peel the avocado, place it in the bowl and mash it until smooth.
3. Add in the almond flour, raw cacao, sweetener, baking soda and sea salt and combine all ingredients. Whisk in the eggs.
4. Fold in the cacao nibs. Don’t be alarmed if the batter does not resemble traditional cookie dough, it will be fudgier.

5. Scoop about 1 ½ Tbsp of batter onto the baking sheet to make one cookie and lightly flatten with your hand or a spoon. Leave quite a bit of space between the cookies, since they spread.
6. Top with shredded coconut to garnish.
7. Bake for 10-12 minutes and allow to cool for a few minutes before digging in.

For more healthy low-carb recipes to keep on hand, check out these 20 Easy Keto Dinners to Make Right Now and 14 Keto-Friendly Snacks That Are Super Simple to Make.

chocolate-cherry

Double-Decker Chocolate Cherry Cookies are Twice the Fun

Why make one flavour of cookie when you make two?! Crafting two different cookie doughs might seem excessive, but when it comes to holiday cookies, the more the merrier! Here we paired a cinnamon-spiced chocolate snickerdoodle together with an almond cherry chip cookie for a festive flavour palette that is sure to impress. A drizzle of melted chocolate and holiday sprinkles make them cookie-exchange ready.

Chocolate-Cherry-Chip-Cookies-sprinkles

Double-Decker Chocolate Cherry Chip Cookie Recipe

Makes: 24 to 28 cookies
Bake Time: 10 to 12 minutes
Total Time: 60 minutes

Ingredients: 

Chocolate Snickerdoodle Dough:
1 cup + 3 Tbsp all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Cherry Chip Dough:
½ cup + 1 tablespoon all-purpose flour
¼ tsp baking soda
¼ tsp salt
4 Tbsp unsalted butter, softened
¼ cup brown sugar
2 Tbsp granulated sugar
¼ tsp vanilla extract
splash almond extract
1 egg yolk
1/3 cup chocolate chips
¼ cup dried cherries

Assembly:
¼ cup granulated sugar
1 tsp cinnamon
Melted dark chocolate
Sprinkles

Chocolate-Cherry-Chip-Cookies-chocolate-drizzle

Directions: 
Chocolate Snickerdoodle Dough:
1. Place the flour, cocoa powder, cream of tartar, baking soda, salt, and cinnamon in a bowl. Whisk to combine and set aside.
2. Using an electric mixer, beat the butter on medium speed until smooth. Add the sugar and mix until light and fluffy, 2 to 3 minutes. Add the egg and vanilla. Mix until combined. Stop the mixer and scrape down the bowl.
3. Add the dry ingredients in two additions, mixing on low speed until the dough comes together.
4. Cover the dough with plastic wrap and chill in the refrigerator as you prepare the second dough.

Cherry Chip Dough:
1. Place the flour, baking soda, and salt in a bowl. Whisk to combine and set aside.
2. Using an electric mixer, beat the butter on medium speed until smooth. Add both sugars and mix until light and fluffy, 1 to 2 minutes. Add the egg yolk, vanilla, and almond extract. Mix until combined. Stop the mixer and scrape down the bowl.
3. Add the dry ingredients in two additions, mixing on low speed until the dough comes together. Stir in the chocolate chips and dried cherries until combined.

Chocolate-Cherry-Chip-Cookies-plate

Assembly:
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. Place the ¼ cup granulated sugar and teaspoon of cinnamon in a bowl. Swirl to combine.
3. Scoop out 1 tablespoon-size balls of the chocolate snickerdoodle dough and roll into a ball. Place the ball in the cinnamon-sugar mixer and roll around until coated.
4. Place the coated dough ball on a lined baking sheet. Press the back of a tablespoon into the center of the dough ball to create a small indentation (like when creating thumb-print cookies).
5. Scoop out ½ teaspoon-size balls of the cherry chip dough and roll into a ball. Place the ball in the well of the chocolate snickerdoodle dough. Gently press both doughs down together until they are flush with each other.
6. Continue with the remaining dough, spacing the cookies at least 2 inches apart.
7. Bake for 10 to 12 minutes, or until the edges of the cookies are set. Cool the cookies on a wire rack before decorating.
8. To decorate, fill a piping bag, parchment cone, or zip-top bag with the melted chocolate. Snip the end to create a small opening, and drizzle chocolate over the cooled cookies. Add sprinkles before the chocolate dries.

Looking for more treats? Try Anna Olson’s Best Cookie Recipes.

feature-image-gingerbread-cookie

These Chewy Gingerbread Eggnog Sandwich Cookies are a New Christmas Classic

Few flavours evoke the holiday season as well as spicy ginger cookies and creamy eggnog. For these soft, chewy and indulgent sandwich cookies, we combined these two beloved flavours to make one delectable treat. A perfect hostess gift or for your cookie exchange, they’ll even have Santa coming back for seconds!

cookies-cooling-and-filling

Chewy Ginger Eggnog Sandwich Cookie Recipe

Prep Time: 25 minutes
Total Time: 1 hr 25 minutes
Makes: 16 sandwich cookies

Ingredients:
Cookies
2-¼ cups flour
2 tsp ground ginger
1 tsp cinnamon
1 tsp baking soda
½ tsp cloves
¼ tsp salt
⅔ cup butter, softened
1 cup granulated sugar, divided
1 egg
⅓ cup molasses

Icing
½ cup butter, softened
½ tsp vanilla
½ tsp nutmeg
¼ tsp salt
2-¼ cups icing sugar
¼ cup eggnog

gingerbread-cookies-on-rack

Directions:
1. Heat oven to 350F. Line 3 rimmed baking sheets with parchment and set aside.

2. In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and salt.

3. In a large bowl, cream together butter and ¾ cup sugar with a hand mixer until lightened in colour and well combined, about 2 minutes. Add egg and mix to combine, scraping down sides of bowl. Add molasses and mix until well blended. Add flour mixture in two additions and mix until fully combined.

4. Place remaining sugar in a small bowl. Roll dough into generous tablespoon-sized balls and roll in sugar. Place on prepared sheets 2-inches apart and bake in batches until puffy and cracked on top, about 13 to 15 minutes. Cool for 3 minutes on sheets before transferring to a wire rack to cool completely.

5. For filling, beat together butter, vanilla, nutmeg and salt in a large bowl with a hand mixer on medium until combined. Decrease mixer speed to low and add icing sugar gradually until well combined. Gradually add eggnog and increase speed to high until light and fluffy, about 2 minutes.

6. Spoon icing into a piping bag fitted with a large round tip. Place 16 cookies upside-down and fill with a generous tablespoon of icing. Top with remaining cookies, pressing down lightly to adhere.

eggnog-gingerbread-sandwhich-cookies

Looking for more sweet inspiration? Try our Best Classic  Christmas Cookie Recipes.

pumpkin-spice-cookie-cups-with-caramel

Caramel Pumpkin Spice Cookie Cups Are a Fall Must-Bake

Pumpkin spice season is short and sweet, which is why we’re excited to make the most of it. Filled with pumpkin spice — the irresistible combination of cinnamon, nutmeg, ginger and clove, these soft and chewy cookie-cupcake hybrids are a must-bake this fall. Perfect for entertaining, these two-bite cookie cups are filled with salted caramel and topped with a light, whipped cream cheese frosting. Serve with a piping hot latte and you’ve found pumpkin spice perfection.

pumpkin-spice-cookie-cups

Recipe: Pumpkin Spice Cookie Cups with Cream Cheese Frosting

Prep Time: 40 minutes

Chill Time: 30 minutes
Bake Time: 10 minutes
Makes: 24 cookie cups

Ingredients:
Cookie Cups
1/2 cup unsalted butter, melted
3/4 cup granulated sugar, divided
1/4 cup firmly packed light brown sugar
1/3 cup pure pumpkin puree
1 egg yolk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ½ tsp pumpkin pie spice
3/4 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp salt
1/2 tsp cinnamon

Caramel
1 ¾ cups granulated sugar
1/4 cup water
2/3 cup heavy cream
1/2 tsp vanilla extract
1/2 tsp salt

Frosting
1/2 (250 g) package cream cheese, softened
1/4 cup unsalted butter, softened
1 ¾ cups icing sugar
2 tsp heavy cream
1/2 tsp vanilla extract
Garnish: ground cinnamon

pumpkin-spice-cups-with-cream-cheese-icing

Directions:

Cookie Cups
1. In a large bowl, whisk together butter, 1/2 cup granulated sugar and brown sugar until smooth. Whisk in pumpkin, egg yolk and vanilla extract until combined.
2. In a medium bowl, combine flour, pumpkin pie spice, baking powder, cream of tartar and salt. Gradually stir into butter mixture until combined. Cover and refrigerate for 30 minutes, or until chilled.
3. Preheat oven to 350°F. Spray a 24-cup mini muffin tin with nonstick spray.
4. In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Scoop dough one tablespoon at a time and roll into balls. Roll in sugar mixture and place in muffin cups. Gently press back of 1/2 teaspoon measure into centres of dough balls to flatten slightly.
5. Bake 10 minutes, or just until lightly golden brown. Press 1/2 teaspoon measure once again in the centre to maintain the hole. Let cool 10 minutes, transfer to wire rack and sprinkle with remaining cinnamon sugar. Cool completely.

Caramel
1. For the caramel, combine water and sugar in a small heavy-bottomed saucepan.
2. Bring to a boil over medium heat, without stirring, until the sugar turns a medium amber brown, about 5 to 7 minutes.
3. Remove from heat, carefully and gradually stir in cream. Stir in vanilla and salt. Let cool completely.

Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the heavy cream and vanilla until combined. Beat in the remaining icing sugar until light and fluffy.
2. To assemble, fill frosting into a piping bag fitted with a star tip. Fill another piping bag with cooled caramel (slightly heating if too thick). Fill cookie cups with caramel and pipe with frosting. Drizzle with additional caramel and sprinkle with cinnamon. Best served the same day.

Need your pumpkin spice fix? Try these tasty recipes.

This Healthy Chocolate Chip Cookie Recipe Will Change Your Life

Have you ever dreamt of eating a cookie that’s actually good for you? Well, your dream is now a reality with this life-changing chocolate chip cookie recipe. These simple cookies are flourless and refined sugar-free, using tahini (sesame seed butter) as their base to create a rich treat with a welcome nutty taste and bone-building calcium. A sprinkle of coarse salt before baking takes these already-epic cookies to another level. And, not only do they taste sensational, they’re also stunningly beautiful, with their rustic crinkles and bursts of dark chocolate. We think you may never go back to the standard chocolate chip cookie again.

Healthy Chocolate Chip Cookies

Healthy Tahini Chocolate Chip Cookies

Prep Time: 5 minutes
Bake Time: 12 minutes
Total Time: 22 minutes
Makes: 18 cookies

Healthy Chocolate Chip Cookies - Tahini

Ingredients:
1 cup tahini
½ cup coconut sugar
1 large egg
2 tsp pure vanilla extract
½ tsp baking soda
1 (100g) 70% (or higher) dark chocolate bar, roughly chopped
1/4 tsp coarse sea salt

Directions:
1. Preheat oven to 350ºF. Line two large baking sheets with parchment paper.
2. In a large bowl, whisk to combine tahini and coconut sugar. Whisk in egg, followed by vanilla and baking soda. With a spatula, fold in chocolate until evenly incorporated.

Healthy Chocolate Chip Cookies - Dough

3. Scoop 1 Tbsp-sized portions of cookie dough and add to prepared baking sheet, leaving about 3-inches of space around each cookie, as they will spread quite a bit. Do not flatten cookies. Sprinkle a small amount of coarse sea salt on top of each cookie.

Healthy Chocolate Chip Cookies - Dough on Baking Sheet

4. Bake for 10 to 12 minutes, until dry on top and spread, rotating pans halfway through if oven racks are staggered. Cool cookies on pan for 5 minutes before transferring to a wire cooling rack to cool completely. Serve.

Put that leftover tahini to good use and make super-creamy homemade hummus, another nutritious snack option.

S'more Cookie Pizza Featured Image

5 Genius Ways to Hack Store-Bought Cookie Dough

Chocolate chip cookies deserve praise for their modesty and simplicity, but sometimes you want to shake up your dessert game. We’ve got five recipes that use store-bought chocolate chip cookie dough and surpass the humble beginnings of just a plain ol’ cookie. So grab a log of that dough and get ready to give your chocolate chip cookies a new groove.

Cookie smore tart pie

Chocolate Chip Cookie S’more Tart
Press a log of cookie dough into a 9-inch pie plate and up the sides in an even layer. Chill in freezer for 10 minutes. Bake in a 350°F oven for 20 minutes. Let cool. Set oven to broil. Place marshmallows over cookie base to fill the pie. Place under the broiler for 10 seconds. Immediately sprinkle chocolate chucks over top of marshmallows to melt.

Oreo Cookies

Oreo-Centered Cookie
Wrap 3 Tbsp of cookie dough around an Oreo cookie. Bake in a 350°F oven on greased cookie sheet until edges are golden, about 10 minutes.

banana cookie muffins

Banana-Chocolate Chip Muffins
Let a log of cookie dough come to room temperature. Line a 24 cup mini muffin tin with paper liners. Mash 2 ripe bananas into dough and stir to combine. Divide mixture into liners and bake in a 350°F oven  for 15 minutes or until golden and baked through.

Cookie brownies

Chocolate Chip Cookie Dough Brownies
Prepare the batter of boxed brownie mix as per package directions. Pour into a 9×9 inch baking pan. Break up log of cookie dough into 2 inch pieces. Disperse throughout brownie dough. Bake as per brownie directions, or until an inserted toothpick comes out clean.

cookie dough pizza

Milk and Cookies Pizza
Roll out cookie dough into a large circle 1/2-inch thick and bake in a 350°F oven until cookie is cooked through and edges are golden, about 15 minutes. Beat 1 stick of butter with 1/4 cup malted milk powder and 1 1/3 cup icing sugar. Smear over cooled cookie leaving a 1-inch border around the edge. Top with chocolate, or toppings of choice.

Looking for more delicious ideas? Learn 5 Ways to Hack a Can of Cinnamon Rolls.

Dulce de leche rugelach

Irresistible Dulce de Leche Rugelach

The recipe for rugelach is an heirloom in many Jewish families. Passed down from one generation to the next, it’s made year after year as a holiday treat. Classic versions are often filled with chocolate or rolled with sticky-sweet strawberry and apricot jam.

This version oozes smooth, creamy dulce de leche, rolled in plump cream cheese-filled dough, with toffee bits for extra crunch. We’re hoping this recipe will start a new tradition for every family looking to make a tasty treat. It’s similar enough to the classic for your grandmother to enjoy, and decadent enough for all your foodie friends to gush over.

Dulce de leche rugelach

Prep: 40 minutes
Total: 2 hours 15 minutes
Makes: 32 rugelach

Ingredients:

Dough:
1 1/4 cup all-purpose flour
1/2 tsp salt
1 tsp cinnamon
4 oz cold cream cheese, cubed
1/2 cup cold butter, cubed
1 egg yolk
1 tsp vanilla

Filling:
1/3 cup dulce de leche
1/3 cup + 1 Tbsp toffee bits (such as Skor)
1 egg yolk

rugelach

Directions:

1. Whirl flour and salt in a food processor. Add in butter and cream cheese, and pulse until mixture is evenly blended and crumbly. Add in egg yolk, vanilla and cinnamon, pulsing until a ball of dough forms in the food processor. Remove dough from food processor and divide into 2 equal portions. Form portions into discs and wrap in plastic wrap. Chill dough in refrigerator for 1 hour.

2. Preheat oven to 375° F. Line a baking sheet with parchment. Remove 1 disc of dough from refrigerator. Roll out into a circle about 12-inches wide and about 1/8-inch thick. With a paring knife, cut the dough along the centre into 16 equal triangles as if you were slicing a pizza. Spread 1/2 the dulce de leche over the dough and sprinkle with 1/2 the toffee bits. Separate 1 piece of dough from the circle. Beginning at the wider end of the triangle, roll toward the tip to form a tight roll. Repeat with remaining disc of dough. Arrange on prepared baking sheet about and 1 inch apart from each other.

3. Mix egg yolk with 1 Tbsp of water. Brush mixture over rugelach. Sprinkle remaining toffee bits over rugelach. Bake until rugelach are golden brown, about 20 minutes. Let cool for 15 minutes before serving.

Looking for more dulce de leche? Try our 15 Sticky-Sweet Desserts with Dulce de Leche.

Anna Olson’s Tips to Make Holiday Baking a Breeze

As Canada’s baking expert and adored television personality, Anna Olson has amassed an infinite amount of tips and tricks to keep her calm and organized in the kitchen.

Whether you’re a serious home baker or just preparing for your annual cookie swap, it’s always a challenge trying to whip up homemade treats during the busy holiday season. Here, the Bake with Anna Olson star shares some of her holiday traditions, along with her tried-and-true tips for holiday baking.

Scottish-Pan-Shortbread

On Her Turkey-Less Traditions
I do have some traditional things; when I grew up, my grandmother would always make cherry walnut icebox cookies. And my husband’s favourite holiday dessert is an Icelandic dessert called Vinarterta; a prune and cardamom shortbread torte. So for me, it’s not Christmas until those are made. But, I am a cookie monster. I love making holiday cookies — shortbreads are my favourite. There are so many different styles with those same four ingredients.

On Show-Stopping Desserts
To ensure success and to ensure that you’re spelling desserts front to back and not backwards (which is stressed), you want to budget time. It takes baking, chilling, cooling, setting time — those are the little steps that you don’t want to cheat on. For something like a croquembouche, make it work for you as a make-ahead (dessert). (Make and) freeze the profiteroles a week ahead, take them out to thaw, and make the pastry cream two days ahead. Then, you can assemble it the day you serve it, and set aside one hour.

Croquembouche

On The Right Ingredients
(Use) unsalted butter, not salted butter. It’s sweeter, fresher and you’re in control of the salt, because you don’t know how much salt is in salted butter. Salt also retains water, and when you melt butter in a pan, you get that white liquid that runs off called milk solids, [which is] essentially water. So you’re getting more butter in unsalted butter.

On Knowing Your Oven
Just because you set your oven to 350°F, doesn’t mean it’s actually at 350°F. Spend the $7 to $10 on an oven thermometre. That’s the best way to prevent a baking disaster, because that’s the point where you relinquish control. I do a lot of candy making and chocolate work at holiday time, so I have a really good thermometre and I’d say that’s indispensable.

Chocolate-Slice-Cookies

On Freezing Now, Baking Later
I find that when you freeze baked cookies, they never come out as good as they went in. They take up so much space, so you can just make all your (cookie) dough ahead of time. If it’s a slice-and-bake, say my Chocolate Slice Cookies, I’ll just label it: “Chocolate slice, 325°F, 1/4-inch thick, 12 minutes.” So when I pull it out (of the freezer), I don’t have to go back to the recipe — slice, bake, done.

Timing is Everything
My #1 tip: Timing. Taking time now that we have time. If you know you have between 7:30 a.m. and 9 a.m. on Saturday morning, then make that your time. Make your favourite coffee, put on your favourite playlist, and baking takes you into that place. We love our sweets at the holidays, but we love baking because it’s an extension of that sharing and giving, and you want to channel that — remind yourself that that’s what it’s about.

Looking for some festive dessert recipes? Check out Anna Olson’s Ultimate Holiday Treats.

Anna Olson’s Tips for Hosting the Ultimate Cookie Exchange

Everyone wants a holiday cookie tin brimming with an assortment of styles but often there just isn’t enough time to get all that baking done, even if your intentions are true.

Hosting a cookie exchange with friends is the best way to get a great variety and also make an occasion out of getting together to swap.

Get the hot chocolate (or mulled wine) warming…it’s time for cookies (and I hear there is a certain North Pole resident who is rather fond of cookies!)

Get the hot chocolate (or mulled wine) warming…it’s time for cookies (and I hear there is a certain North Pole resident who is rather fond of cookies!)

Here are three key tips to hosting a successful cookie exchange this holiday season.

1. Make a Cookie Wish List
If you are initiating the exchange, create a list of cookies that people can sign up for. That way you know you’re getting a balanced mix of colour, size, shape, flavour and texture. Of course, invite your guests to offer their own favourites before confirming the list. They may have a fantastic family recipe you wouldn’t know about! Also inquire into any allergies, so guests can steer clear.

Specify how many cookies each should bring. If a group of ten people are asked to bring a dozen cookies for each person, then everyone goes home with ten dozen cookies – perfect!

2. Consider Exchanging Dough
If you are meeting weeks before the holidays, your cookies might be stale (or eaten!) before you even get to your own festivities.

Exchanging cookie dough to be frozen and baked later is another great option.  The dough should be shaped as they should be baked. Icebox cookies can be shaped into logs to be sliced and baked and chocolate chip cookies can be scooped and then frozen.  Each guest needs to include a little card with the name of the cookie with the portioning and baking instructions. This way each guest can bake the cookies as they need them.

3. Have a Decorating Party
When gathering your cookie group together, have a little fun by including a decorating session. Have gingerbread or sugar cookies ready with frosting and decor in ample supply. Let everyone dress up a few cookies to eat then or take home.  My theme last year was Christmas sweater cookies!

Looking for more holiday cookie inspiration? Check out our collection of 50 Classic Christmas Cookie Recipes.

6 different types of biscotti on a dark wood tabletop

1 Easy Biscotti Recipe, 6 Tasty Holiday Cookies

Biscotti is a classic Italian cookie that’s double baked to make a dunk-able coffee treat. While the classic flavours are delicious, we decided to try something new with six seasonal variations. From a crunchy version jam-packed with pretzels and hazelnut spread, to refined flavours like lemon, rosemary and cranberry, there’s a variation that everyone will enjoy. No matter what your sweet tooth is asking for, it can be found in one of these recipes.

Whip up a batch or two for your holiday hosting, and serve alongside your favourite hot beverage for a delightful after-dinner treat.

Italian Biscotti

Ingredients:
2 1/2 cup flour
1 1/2 tsp baking powder
1 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tsp vanilla

Directions:
1. Preheat oven to 350 °F. Prepare a baking sheet lined with parchment paper.

2. Stir flour, baking powder and salt together in a bowl.
In the bowl of an electric mixer, combine butter and sugar. Beat until mixture is pale, light and fluffy. Add in eggs 1 at a time and then vanilla. Add in dry ingredients in 2 parts while mixing on low speed just until combined.

3. Divide dough in 2 equal portions. Roll into 2 logs, then flatten the top to resemble long rectangles, 2 inches wide and 12 inches long.

4. Bake logs 2 inches apart on baking in the centre rack of oven until logs are firm to touch and bottoms are beginning to golden, about 30 minutes. Remove from oven and let cool slightly.

5. Once logs are cool enough to handle, place them on a cutting board. Slice each log into 1-inch thick pieces on a slight bias. Lay the cut side down on prepared baking sheet and bake until cookies are firm, about 20 minutes.

Biscotti

Variations:

Cranberry, Lemon and Rosemary
Complete steps 1 and 2. Fold in 1 1/2 cup dried cranberries, zest of 1 lemon and 2 tsp fresh rosemary, finely chopped. Proceed with recipe.

Nut and Seed
Complete steps 1 and 2. Fold in 1/2 cup poppy seeds, 1/2 cup pumpkin seeds, 1/2 almonds, 1/2 cup sesame seeds, 1/2 pistachios (any combination of nuts and seeds is good). Proceed with recipe.

Hazelnut, Coconut and Pretzel
Stir 1/4 cup of hazelnut spread into dough just until marbled. Add in 3/4 cup unsweetened desiccated coconut and 3/4 cup roughly chopped pretzels. Proceed with recipe.

Mocha Latte
Omit 1/4 cup of flour and replace with 2 tsp espresso powder and 1/4 cocoa powder. Proceed with recipe. After steps 1 and 2, add 1 1/2 cups of white chocolate wafers. Proceed as per recipe.

Matcha Green Tea and White Chocolate
Add 1 Tbsp of matcha green tea powder with flour, baking soda and salt. After steps 1 and 2, stir in 1 1/2 cups of white chocolate chips. Proceed with recipe.

Cinnamon Roll
Mix 3 tsp cinnamon, 1/2 cup brown sugar and 3/4 cup chopped walnuts in a bowl. Divide dough into 2 portions. Roll one dough portion into a 10×10-inch square. Sprinkle 1/2 the cinnamon mixture over the dough and roll. Form roll into 2×12-inch log and place on cookie sheet. Repeat with remaining dough portion. Bake as per recipe.

Craving more baking inspiration? Check out Anna Olson’s Best Cookie Recipes.

Pie Thumbprint Cookies

Easy-as-Pie Thumbprint Cookies

The holidays are full of indulgence, celebration and endless choices. Eggnog or hot chocolate? Shortbread or gingerbread? Pumpkin or pecan? For those of us who just can’t decide, or just need to try them all, these delightful little cookies are for you. A simple thumbprint cookie is all you need to make these tasty treats that pack all the flavours of your favourite holiday pies.

This way, you can sample all the best seasonal tastes in just a few bites, leaving you lots of room for more delicious sweets. This easy recipe will help you make a batch of decadent lemon, pecan and cranberry pie cookies, but feel free to get creative with more pie-fect fillings like banana cream or apple!

Pie Cookies

Pie Thumbprint Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Serves: About 35 cookies

Ingredients:
Thumbprint cookies:
1 cup unsalted butter, softened
1/2 cup icing sugar, sifted
1/4 cup packed brown sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/4 tsp salt

Pie Cookies

Directions:
1. In bowl of stand mixer, beat butter, icing sugar, brown sugar and almond extract until mixture is light and fluffy, about 3 minutes. With mixer on medium-low, beat in flour and salt until just combined.
2. Scoop out 1 Tbsp at a time and roll into balls. Arrange about 1-inch apart on parchment paper-lined baking sheet. Using the tip of your thumb, create deep well into centre of each ball of dough, pinching any cracks that form around the well. Refrigerate until firm, about 15 minutes.
3. Bake in 350ºF oven until light golden on the bottom and no longer shiny, about 12 minutes. If necessary re-shape well with the back of a wooden spoon. Remove to cooling rack; let cool completely.

Lemon Cream Filling

Ingredients:
1/4 cup lemon curd
1/4 cup whipping cream (35%), whipped

Directions:
1. Spoon lemon curd into the centre of the thumbprint cookies.
2. Using piping bag fitted with small star-tipped shape, pipe a small amount of whipped cream on top of lemon curd.

Pecan Pie Filling

Ingredients:
3 Tbsp packed brown sugar
2 Tbsp unsalted butter
1/2 cup pecan halves, chopped
2 Tbsp liquid honey

Directions:
1.In small nonstick skillet over medium heat, combine brown sugar and butter, stirring until butter has melted. Stir in pecans, stirring until coated. Stir in honey. Cook, stirring, until mixture thickens, about 5 minutes. Let cool slightly.
2. Spoon pecan filling into the centre of the thumbprint cookies.

Thumbprint-Cookies-pies

Cranberry Pie Filling

Ingredients:
1 cup frozen cranberries
1/4 cup sugar
1/4 cup water
1 rosemary sprig, and extra to garnish

Directions:
1. In small saucepan, bring cranberries, sugar, water and rosemary sprig to boil. Reduce heat and simmer, stirring occasionally, until cranberries have popped and mixture is chunky, about 10 minutes. Discard rosemary sprig. Let cool.
2. Spoon cranberry filling into the centre of the thumbprint cookies. Garnish with rosemary.

Giant Coconut-Raspberry Thumbprint Cookie Cake

Thumbprint cookies are an easy, classic treat, but imagine what they would look like if you had the thumb of a giant.

We’ve created a recipe that turns your classic cookie into a moist, succulent cake filled with a giant thumbprint of raspberry jam. The cake comes together in a snap, and has a tropical taste thanks to the addition of creamy coconut milk and flakes. Serve this show-stopper with a cup of tea for an impressive dish your guests will adore.

Thumbprint-cake

Prep Time: 5 minutes
Total Time: 1 hr 10 minutes
Serves: 8 slices

Ingredients:
1 432 g box of white cake mix
1 cup desiccated unsweetened coconut
3 eggs
1/4 cup vegetable oil
1 1/3 cup coconut milk
1 cup raspberry jam

Directions:
1. Preheat oven to 325°F. Grease a Bundt pan and 1 cell of a muffin tray.
2. Mix cake mix with desiccated coconut in a bowl, and set aside.
3. In a large bowl, whisk eggs with oil and coconut milk. Gradually add the dry ingredients to the egg mixture and mix by hand until just combined.
4. Fill 2/3 of prepared muffin cell with batter. Pour remainder of the batter into the prepared Bundt pan.
5. Bake muffin for 15 minutes or until an inserted toothpick comes out clean. Bake Bundt cake until golden, about 35 minutes. Let cool for 15 minutes.
6. Flip Bundt cake onto a flat surface. Remove muffin from tray. Trim the top of the muffin so both the bottom and top are flat.
7. Place muffin into the hole of the Bundt cake so it is flush to the bottom surface and the sides of the cake. This will prevent the jam from falling through the hole.
8. Pour raspberry jam into the hole of the Bundt cake and serve.

Looking for more tasty cakes? Try our 18 Beautiful Bundt Cake Recipes.

Make the Cutest Ugly Christmas Sweater Cookies

Ugly Christmas sweaters used to be the curse of the holiday season. Yet, the tacky, colourful jumpers have somehow become the hottest holiday fashion statement. Holiday parties are planned around who can wear the most hideous sweater, and it’s always surprising to see who can find the most ironic and hilarious cardigan.

Meet the coolest holiday cookies around, wearing…you guessed it: ugly Christmas sweaters. Sure, you can always make gingerbread men, but we love how cute these iconic Canadian animals look dressed up for the season. You’ll have as much fun designing them as you do wearing them. Bring these to your next ugly sweater party and put everyone in a festive mood.

Ugly Christmas Sweater Cookies

Prep Time: 1 hour
Total Time: 3 hours
Makes: 26 cookies

Ingredients:

Cookies
2-2/3 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup molasses
1 tsp vanilla extract
1 egg

Royal Icing
2 large egg whites
1 tsp lemon juice
3 1/2 cups icing sugar
Red food gel
Green food gel
Sprinkles
Sanding sugar

Ugly Christmas Sweater Cookies

Directions:
1. Preheat oven to 350°F. Line 2 baking sheets with parchment
2. Combine flour, baking soda and salt in a bowl and set aside.
3. In the bowl of an electric mixer, cream butter with sugar until light and fluffy, about 2 minutes. Add molasses, vanilla and egg and beat until combined.
4. Gradually add in dry ingredients and stir until combined.
5. Divide the dough into 2 portions. Wrap them in plastic and chill in the fridge for 1 hour.
6. Remove 1 dough portion from refrigerator and roll out on a floured surface into a 1/4-inch thick sheet. Dust rolling pin and surface of the dough with flour to avoid sticking.
7. Using desired cookie cutters, cut various shapes out of the dough and place them on prepared baking sheets about 1 1/2 inches apart. Repeat with remaining dough portion.
8. Bake cookies until golden brown, about 8-10 minutes. Transfer cookies to a cooling rack and let cool completely before decorating, about 30 min.
9. To make royal icing, whisk egg whites with lemon juice. Gradually add in icing sugar and whisk until smooth. The consistency should be thick enough that when you pull the whisk out of the mixture, the ribbon that runs off stays visible on the surface for a few seconds. You can add more icing sugar to achieve a thicker consistency or conversely, add small amounts of water to thin.
10. Divide the royal icing into 3 separate bowls. Dip the tip of a paring knife into red food gel and add colour to one bowl of icing and stir. Continue to add more gel until desired colour forms. Repeat with green food gel and one of the remaining bowls of royal icing. Leave remaining icing white. Transfer various icing colours to small piping bags. Pipe ugly sweaters onto your cookies using various colours, patterns, sprinkles and sanding sugar. Let dry for minimum 1 hour before serving.

Stick of Butter

4 Ways to Soften Butter Quickly for Baking

We’ve all been there. You plan to make your famous banana bread and you’re faced with rock-hard butter. The best way to soften butter is to set it out on the counter an hour before baking, allowing it to come to room temperature. But if you’re aching to get baking, you likely don’t have an hour to spare.

Many of our favourite baked goods start with warm, soft butter. It’s the key to perfectly moist cookies and cakes, making them light and fluffy. Starting with soft butter makes it easier to cream, which beats air into it thus giving it structure. Creaming it with sugar helps to hold air into the mixture, meaning maximum fluffiness for your cakes and cookies.

If you’re faced with the dreaded cold butter and are in a rush to begin baking, here are some easy ways to soften it while avoiding a melty mess.

Stick of Butter

Chop, Chop!
Run a knife under hot water for a few minutes and slice up your butter for faster warming time. The smaller pieces will warm faster than one big block. Arrange on a warm plate to speed up the process even more.

Just Beat It
Place your block-o-butter between two pieces of parchment paper or inside a freezer bag, and beat it with a rolling pin. This technique takes some muscle, but it will soften much faster flat, rather than as a solid stick.

Got You Covered
Warm up a bowl or cup and place it over top of your butter block. The gentle heat will speed-up warming time, without melting your block into a puddle.

Grate Expectations
Another way to get your butter to room temperature fast is to pop it in the freezer for a few minutes — bear with us — then use your trusty box grater to turn it into fine pieces, allowing them to warm up even faster.

Not sure what to bake? Anna Olson’s 50 Best Cookie Recipes is a delicious place to start.

Easy Easter Egg Chocolate Chip Cookies

Every family kitchen needs a go-to chocolate chip cookie recipe. One day, a couple of years ago, the kids and I decided to add some leftover mini chocolate eggs to our chocolate chip cookie dough.

We were pleasantly surprised at how well they turned out — and it was so easy! It has now become our family’s Easter tradition. They are perfect for an Easter potluck or as a bright addition to your own Easter table.

Easter-egg-chocolate-chip-cookie-recipe

Chocolate Easter Egg Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 36 cookies

Ingredients:
1 cup butter
1 cup sugar
½ cup brown sugar, packed
2 eggs
1 Tbsp vanilla
2¾ cups flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2 cups semisweet chocolate chips
1 to 2 cups Cadbury Mini Easter Eggs

Easter-egg-chocolate-chip-cookie-recipe1

Directions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
2. In a large bowl beat together butter and both sugars until smooth. Mix in your eggs and vanilla.
3. In a smaller bowl whisk together flour, baking soda, cinnamon and salt. Stir into wet ingredients. Pour in your chocolate chips and mix well.
4. Drop rounded teaspoonfuls of mixture onto parchment lined baking sheets about 1 to 2 inches apart. Next gently press 2 chocolate eggs on each cookie.
5. Bake in oven for 8 to 9 minutes, turning and rotating pans half way through until edges are lightly browned.
6. Let cool completely on racks. Can be frozen for up to two weeks.

The Ultimate Canadian Kitchen Sink Cookie

If there’s one cookie that will both satisfy your cravings and fill you with Canadian pride, it’s this one. A twist on the classic chocolate chip cookie, this wacky recipe combines uniquely Canadian junk food, like Hickory Sticks and Coffee Crisp, with good old-fashioned maple fudge, so you get a bit of Canada in every single bite.

The result: a cookie that’s so Canadian, it can only be made here.

Canadian Compost Cookie

Canadian Kitchen Sink Cookie

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 14 cookies

Ingredients:
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1/2 cup Hickory Sticks
1/2 cup Coffee Crisp Bites, halved or 1 Coffee Crisp bar, roughly chopped
1/2 cup maple fudge, roughly chopped

Directions:
1. Arrange oven racks in top and bottom thirds. Preheat oven to 350°F. Line 2 baking sheets with parchment. Set aside.
2. In a medium bowl, stir flour with salt, baking soda and baking powder.
3. In a large bowl, using an electric mixer, beat butter with sugars until creamy, about 2 minutes. Beat in egg. Using a wooden spoon, gradually stir in flour mixture until just combined. Mix in remaining ingredients.
4. Roll dough into balls about 2 Tbsp in size and place on prepared sheets, spacing 3 inches apart. Bake cookies, rotating and switching sheets halfway through, until edges are just golden, 10 to 12 minutes. Let cool slightly, about 5 minutes, then transfer to wire racks to cool completely.

Looking for more Canadian treats? Discover 10 Iconic Canadian Foods You Can Make at Home.

Buttercream Filled Maple Sandwich Cookies

Nothing says Canada quite like maple syrup — and nothing says it’s the holidays quite like cookies! These maple cookies are delicious baked up just as they are, but a sweet maple buttercream filling will take them to the next level. Just pipe some frosting on one cookie, top it with another and you’ve got a perfect after-dinner dessert or homemade gift.

maple_cookies_3

Prep Time: 25 minutes
Cook Time: 35 minutes
Makes: 24-30 cookies

Ingredients:

Dough:
1 cup butter
1 cup sugar
1 egg
¼ cup maple syrup
2 ½ cups flour
¼ tsp salt

Icing:
1 cup butter
4 cups icing sugar
2 tsp maple extract
2 Tbsp 35% whipping cream

Maple-Cookies_7

Directions:
1. In a large bowl, using a hand mixer beat together butter and sugar until fluffy, about 2-3 minutes. Add egg and beat for 1 minute. Add maple syrup and beat to combine, about 1 minute.
2. In a medium sized bowl, combine flour and salt. Add flour mixture to butter mixture and mix until dough comes together, about 1 minute.
3. Dump dough onto a lightly floured surface. Shape into two round discs, wrap in plastic wrap and place in fridge for 1 hour.
4. Preheat oven to 350°F. Line two baking sheets with parchment paper.
5. On a lightly floured surface, roll out one disc of dough until ¼” thick. Use extra flour if dough is sticky. Cut out 2” rounds, and place 1” apart on prepared baking sheets.
6. Bake cookies for 8-10 minutes, until dough is just starting to turn golden brown around the edges. Let cool and repeat with remaining dough.
7. Make icing by combining butter and icing sugar with a hand mixer. Mix on medium speed until combined, about 2 minutes. Add maple extract and cream, and continue to mix on high speed until icing is light and fluffy, about 5 minutes.
8. Pipe icing using a star tip or spoon, about 1 Tbsp icing on the inside of one cookie. Sandwich cookies together and repeat with remaining cookies.

maple_cookies_5

Dairy-Free Double Chocolate Cookies

These cookies are seriously amazing. They’re chewy, chocolatey, and honestly, we think baking vegan treats turns out a lot better than “regular” baked goods.

Give these treats a try and get a big glass of almond milk ready for dunking.

888_double-chocolate-chip-cookies1

Double Chocolate Chip Cookies

Ingredients:
2 1/4 cups all purpose flour (or whole wheat flour)
1/2 cup unsweetened dutch process cocoa
1 tsp baking soda
1/2 tsp salt
1 1/4 cups granulated sugar
1 cups earth balance butter
2 tsp pure vanilla extract
1 Tbsp unsulfured molasses
1/4 cup non-dairy milk
1 cup vegan chocolate chips

888_double-chocolate-chip-cookies2

Directions:
1. Pre-heat the oven to 350°F.
2. Sift together flour, cocoa, salt, baking soda and set aside.
3. In a separate bowl cream together earth balance, sugar, vanilla, and molasses until fluffy. Then add in non-dairy milk and mix until well combined.
4. Add your wet ingredients to the dry ingredients and mix well. Stir in chocolate chips.
5. Scoop 1/4 cup of cookie dough and roll it into a ball, then flatten the cookie slightly with your hand onto un-greased cookie sheets.
6. Bake for 10 minutes.
6. Cool cookies on baking sheet for about 5 minutes or so and then transfer to a cooling rack for another 10-15 minutes.

Now just try not to eat the whole batch yourself!

See more from hot for food on their YouTube channel.

How to Make a Skillet Brookie

Many will declare that being single on Valentine’s Day is a terrible thing. For me, it’s the opposite: finding myself single on Valentine’s Day is something to be cherished. Think about it: Valentine’s Day comes with all kinds of pressure and expectations. People always ask “what are you doing for Valentine’s Day?” as though one absolutely must do something. Restaurants are packed and noisy, serving special menus to the masses.

I’d rather go without the clichés and all that forced romance. I welcome a night in to pamper myself. I bake myself something sweet and chocolaty to enjoy in front of the TV for a quiet, carefree evening.

This skillet “brookie” is the perfect dessert for one and combines two classic treats: a brownie and a cookie. Both the brownie and the cookie recipes make small amounts of dough so you can easily prepare them by hand. No special equipment needed. And if you don’t have a small skillet, you can always use a small cake pan or baking dish. This recipe calls for one egg total, split between the brownie and the cookie. Here’s how to measure out half an egg: crack it into a small bowl and whisk thoroughly so that you can divvy it up between the two recipes (half an egg corresponds to about 1 1/2 tablespoons).

Skillet Brookie For One

Brookie for V-day

Serving size: 1
Prep time: 25 minutes
Cook time: 20 minutes

Brownie Ingredients:
1 oz (28 grams) good quality semi-sweet dark chocolate (I like to use the “Mi-Amère” chocolate from Cacao Barry)
2 tablespoons (28 grams) unsalted butter
1/2 large egg
1 tablespoon (12 grams) granulated sugar
1 tablespoon (15 grams) light brown sugar
1/8 teaspoon vanilla extract
2 tablespoons (18 grams) all-purpose flour
2 tablespoons (12 grams) cocoa powder
pinch of salt

Cookie Ingredients:
2 tablespoons (28 grams) unsalted butter, softened
2 tablespoons (25 grams) granulated sugar
2 tablespoons (28 grams) light brown sugar
1/2 large egg
1/4 teaspoon vanilla extract
5 tablespoons (45 grams) all-purpose flour
1/8 teaspoon baking soda
pinch of salt
2 tablespoons dark chocolate chips

How to make a V-Day brookie

Directions:

    1. Preheat the oven to 350ºF. Butter a 17 cm (~6.5-inch) cast iron skillet or cake pan.
    2. Prepare the brownie batter by melting the dark chocolate in a microwave safe bowl at 50 percent power (about 2 minutes), stirring ever minute or so. Add the butter, and microwave again for an additional minute at 50 percent power or until the butter is melted. Stir well, then let cool before adding the egg, sugars, and vanilla. Add the flour to the bowl and sift in the cocoa powder to remove any lumps. Stir everything together with the salt. Set aside.
    3. Prepare the cookie dough by stirring together the butter and the sugars until they are well mixed. Add in the egg and the vanilla, and mix well again. Dump in the flour, baking soda, and salt, and stir until the dough comes together. Mix in the chocolate chips.
    4. Place a 3-inch heart-shaped cookie cutter in the centre of the prepared skillet and spoon the cookie batter inside the heart. Carefully lift up the cookie cutter to remove it, leaving behind the heart-shaped cookie. Spoon the brownie batter into the pan, smoothing it around the cookie heart.
      Bake the brookie 10 minutes then remove the pan from the oven and fix the cookie heart using the back of a knife to smudge it back into a heart shape. Put the pan back in the oven and bake for an additional 10 minutes or until set.

Optional: Serve with really good vanilla ice cream.

Janice Lawandi Janice Lawandi is a PhD-chemist-turned-baker with a serious sweet tooth, working as a recipe developer and food stylist in Montreal, Quebec. To learn more about Janice, visit her blog Kitchen Heals Soul.