Tag: cookies

Easy Basic Sugar Cookies | 101 Cooking For Two by Gordon Ramsay


This easy basic sugar cookie recipe is a delicious classic that every home cook needs. Once you have the basic sugar cookie dough, the possibilities are endless for holiday treats. Just follow these simple step by step photo instructions.
sugar cookie on spatula

Blue ribbon divider used for visual effect

‘Tis the season for… COOKIES. So here is an excellent quick and easy basic sugar cookie recipe that even the cookie rookie can handle.

I love a good sugar cookie with icing, so I’m suggesting a starting spot for that but use your skill and imagination for creative shapes and decorations.

My Rating
My rating system. Great 5 out of 5


This is an excellent cookie.

Pro Tips: Recipe Notes for Easy Basic Sugar Cookies

All sugar cookie recipes are similar, not identical, but just very similar. The inspiration recipe is The Best Rolled Sugar Cookies from All Recipes.  I cut the recipe in half, expanded the discussion/options, and added an optional glaze to get you started.

The Ingredients

Sugar cookies are not and can not be made into health food. Don’t even try.

The butter needs to be the best butter you have. So real butter, not fake. A few recipes will suggest salt-free, but your normal butter with salt will be fine.

The last butter note is it needs to be soft. Room temperature is fine or even a little softer with a few seconds in a microwave. This soft butter will whip better with the sugar and give a nice soft texture.

This recipe has two eggs, so it holds together better than some recipes.

The two other ingredients of note are the baking powder needs to be aluminum-free to avoid any aftertaste, and the real vanilla will make a real difference.

Baking Sheets

Plain baking pans will work fine, but I like to add some parchment paper or baking mats. Use the baking sheets you have but the thickness, material, and even the color can affect the cooking time some. See the section on cooking time.

The Dough

The final dough should have a texture close to Play-Doh. Not sticky and wet but also not hard.

If the dough is sticky and wet, add a little flour. If dry, than a touch of milk.

Flour is usually recommended to help roll out the dough. Use powdered sugar instead. It will just blend in and no danger of flour spots on your beautiful cookies.

Cooking Time

Cooking time will vary some. The usual thickness cookie will be about 8 minutes while if you go thicker, it may take a minute or two more.

Other variables are your baking trays and your oven.

Do not overcook sugar cookies. Look for the edge of the cookies turning a bit brown, and they are done.

cookie edge browning

Allow the cookies to sit on the baking sheet for a few minutes before moving to the cooling rack.

Storage of Cookies and Dough

The dough can be refrigerated for 2-3 days before use. It should be sealed tightly since it can pick up flavors from other foods easily. Raw dough can also be frozen for 2-3 months.

After cooking, the cookies are really good for about three days. Sealed airtight, they are very good for a week. After that, they will start to dry some. Two weeks is about the maximum time.

Cookies will freeze well for 3-4 months.

Other Easy Sweet Recipes

Christmas Candy Recipes
Easy Cheesecake Cupcakes
Healthier Low Fat Brownie with Cream Cheese Frosting Under 200 Calories
Berry Crisp for Two
Blue ribbon divider used for visual effect


Sugar, eggs and ingredients

Start with 3/4 cup (1 1/2 sticks) butter. Soften a little either by resting at room temperature or 10-15 seconds in a microwave.

sugar and butter in bowl

Add one cup sugar to the butter in a larger bowl. Cream together with a mixer.

eggs added to bowl with mixer

Add two eggs and 1/2 teaspoon vanilla. Mix well.

dough in bowl covered with wrap

Add 2 1/2 cup flour, one teaspoon baking powder, and 1/2 teaspoon salt. Mix well, cover, and refrigerate for at least one hour.  Preheat oven to 400 degrees. Prep baking sheets. I suggest covering with parchment paper or a baking mat.rolling dough on floured surface

Dust a prep area with some powdered sugar. I used a larger baking mat for my area. Form the dough into a ball and place it on the mat. Flatten and then roll out with a rolling pin. Use lots of powder sugar on the mat and top of the dough to prevent sticking. Roll to a thickness of about 1/4 inch or a bit thicker.

cutting dough into shapes

Cut with a cookie cutter. Here I’m using boring 3 inches round since I couldn’t find the Christmas cutters.

cut dough on baking sheet

Layout on a cookie sheet, keeping them about one inch apart. They will spread out during cooking. Work quickly reusing the scraps and keep dusting the surface and dough with the powdered sugar to prevent sticking. Continue to cut cookies until done.

cookie edge browning

Bake until the edge of the cookies is starting brown a little. About 7-8 minutes. Do not over bake.

cookies cooling on rack

Remove from oven and allow to sit for a few minutes then move to a cooling rack.

common ingredients for frosting

After cooled, it is time for decoration. I went with a simple glaze. Mix one cup powdered sugar, one tablespoon butter, two drops vanilla, and 3-4 teaspoon milk. Add a few drops of food coloring of choice. Mix well.

 

Blue ribbon


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Easy Basic Sugar Cookies

This easy basic sugar cookie recipe is a delicious classic that every home cook needs. Once you have the basic sugar cookie dough, the possibilities are endless for holiday treats. Just follow these simple step by step photo instructions.

Prep Time1 hr 15 mins

Cook Time8 mins

Total Time1 hr 23 mins

Course : Dessert

Cuisine : American

Servings/Adjust Amount: 24

24

Ingredients

  • 3/4 cup buttersoftened – 1 1/2 stick
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 2 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Optional Glaze

  • 1 cup powdered sugar
  • 1 tablespoon butter
  • 2 drops vanilla
  • 3-4 teaspoon milk
  • food coloring as desired

Instructions

  • Start with 3/4 cup (1 1/2 sticks) butter. Soften a little either by resting at room temperature or 10-15 seconds in a microwave.

  • Add one cup sugar to the butter in a larger bowl. Cream together with a mixer.

  • Add two eggs and 1/2 teaspoon vanilla. Mix well.

  • Add 2 1/2 cup flour, one teaspoon baking powder, and 1/2 teaspoon salt. Mix well, cover, and refrigerate for at least one hour.  Preheat oven to 400 degrees. Prep baking sheets. I suggest covering with parchment paper or a baking mat.

  • Dust a prep area with some powdered sugar. I used a larger baking mat for my area. Form the dough into a ball and place it on the mat. Flatten and then roll out with a rolling pin. Use lots of powder sugar on the mat and top of the dough to prevent sticking. Roll to a thickness of about 1/4 inch or a bit thicker.

  • Cut with a cookie cutter.

  • Layout on a cookie sheet, keeping them about one inch apart. They will spread out during cooking. Work quickly reusing the scraps and keep dusting the surface and dough with the powdered sugar to prevent sticking. Continue to cut cookies until done.

  • Bake until the edge of the cookies is starting brown a little. About 7-8 minutes. Do not over bake.

  • Remove from oven and allow to sit for a few minutes then move to a cooling rack.

Optional Frosting

  • Mix one cup powdered sugar, one tablespoon butter, two drops vanilla, and 3-4 teaspoon milk. Add a few drops of food coloring of choice. Mix well.

Recipe Notes

Pro Tips

  1. An easy recipe to cut half. But I want more cookies.
  2. Room temperature or slightly softer butter is important to get the right texture.
  3. Real butter is not required but you will be happy if you do. Salted is fine.
  4. Use real vanilla if possible.
  5. Never use alunimun containing baking powder for anything.
  6. The dough should have a texture close to Play-Doh. If stick and wet, add a bit of flour. If dry, the a touch of milk.
  7. I suggest a thickness of about 1/4 inch. Thinner will cook faster and thicker will take longer.
  8. I recommend powdered sugar, not flour, on the surface when making out the dough and on the top as your roll out the dough.
  9. You oven and the pans will also affect cooking time so watch the lower edge of the cookie for a hint of brown. Usually about 8 minutes. DO NOT OVER COOK.
  10. Allow to cook on the tray for a few minutes before moving to the cooling rack.
  11. Good at room temperature for about 3 days. Sealed air thight for 7 week really well but up to 2 weeks. They will freeze well for about 3 months.
  12. Dough can be refrigerated for up to 3 days but can easily pick up odors from the refrigerator. Dough can also be frozen for about 2-3 months.
  13. Nutrition includes optional frosting.

 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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Calories: 160kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 109mg | Potassium: 38mg | Fiber: 1g | Sugar: 13g | Vitamin A: 212IU | Calcium: 14mg | Iron: 1mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published December 3, 2014.  Updated with greatly expanded discussion and refreshed photos.

molly and lilly dogs running in snow

Snowball (Pecan Nougat) Cookies – Southern Plate by Gordon Ramsay

Snowball (Pecan Nougat) Cookies


This post was originally published in 2010. I updated the post in 2019. 
Snowball (Pecan Nougat) Cookies

I love these things. They are only available seasonally (thank goodness) but I find my buggy steering towards them each year soon as they make their first showing in the grocery store. I’ve always wanted to make my own and wondered if they would be even better at home. Well the good news is, a few years ago I FINALLY got a recipe for them from Mama!

Bad news is that as much as I like the store bought ones, the ones at home are even better. ~sighs~ And they know how to call my name in such a piteous longing fashion that I can’t prevent myself from visiting them just…one…more…time.

My only complaint is that the name is silly and misleading to us normal folks. People with culinary degrees and such may realize that “nougat” applies but the rest of us think about the chewy filling inside a candy bar and so don’t realize that this is just a yummy buttery shortbread with finely chopped nuts inside. So when I tell my kids what they are, I just say Shortbread Snowballs. It works.

Snowball (Pecan Nougat) Cookies

You’ll need: Flour (all purpose), Sugar, vanilla, butter, finely chopped nuts of your choice, and salt.

Snowball (Pecan Nougat) Cookies

Place your softened butter, sugar, and salt in a mixing bowl and cream it til it’s git up and go done got up and went.

Like this

Snowball (Pecan Nougat) Cookies

This is where the original recipe said to sift the flour. Pfft. Right.

I have a sifter and it sits up on a pretty little shelf in my kitchen where it collects dust.

I don’t sift. It is against my personal convictions.

Just dump your flour in there. Be rebellious with me.

Pour in your vanilla.

The recipe calls for two teaspoons but y’all know I just kinda pour and leave it up to the good Lord how much ends up in there.

It’s called divine baking – and I just made that term up. How cool is that? Stick with me, we’ll be the cool kids, even if no one knows it but us! ~winks~

Oh, you’re gonna need to scrape down the sides of your bowl some but you’ll figure that out…

Dump in your pecans.

Puh-kawns.

I just thought I’d spell that phonetically for anyone who may not know.

I know I just impressed you with that two dollar word, now didn’t I?

Oh, now you need to mix it all up again until well combined.

Like this.

Go ahead and get you a pinch of that dough and taste it.

Be sure to save some to bake though…I know it will be tempting.

I used my little cookie dough scoop and made some pretty generous sized cookies. you can just make them with your hands and make little one inch balls and have twice as many as I did but I was in a lazy, cookie dough scoop kinda mood and when I’m in those moods I try not to deny myself the pleasure of indulging in the easy way out.

Now bake ’em.

I made about thirty but you can easily make fifty or so instead.

After they cool roll those little puppies in confectioner’s sugar..

or “confectionary sugar” as one of my grandmother’s called it.

Snowball (Pecan Nougat) Cookies

They are absolutely, melt in your mouth, delicious.

Snowball (Pecan Nougat) Cookies

Here is what the inside of one would look like if your teeth were actually a butter knife…

Snowball (Pecan Nougat) Cookies

What pretty little snowballs! One bite and you’ll be making this every year from here on out! 

Pecan Nougat Cookies

Ingredients

  • 1 cup softened butter
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 cups finely ground nuts of your choice I’m using pecans
  • Confectioner’s sugar

Instructions

  • Cream butter, sugar, and salt until fluffy. Add flour and vanilla, mix well, scraping down sides as needed. Add nuts and mix until well incorporated. Shape into one inch balls (mine are bigger because I use a little cookie dough scoop) and place on ungreased baking sheet. Bake at 325 for twenty minutes, but don’t let them brown.

  • Cool cookies. When cooled, roll in confectioner’s sugar.

This recipe featured in Meal Plan Monday and Weekend Potluck

Submitted by Judy Clark. Submit your quote or read others to help brighten your day by clicking here.

 


Yum

HOT COCOA COOKIES – Butter with a Side of Bread by Gordon Ramsay

HOT COCOA COOKIES - Butter with a Side of Bread


Hot Cocoa Cookies are full of hot cocoa mix, chocolate chips, crushed candy canes and marshmallow bits all baked into one delicious cookie! These hot chocolate cookies are simple to make and taste just like your favorite cup of hot cocoa!

Hot Cocoa Cookies combine two of my favorite things about winter – hot chocolate and baked goodies. You can’t go wrong when the recipe includes hot chocolate mix, marshmallow bits, and chocolate chips! Recently I started adding crushed candy canes to the recipe because I absolutely love peppermint in my hot cocoa, but if you don’t like peppermint, you can definitely leave them out.

Hot Cocoa Cookies are full of hot cocoa mix, chocolate chips, crushed candy canes and marshmallow bits all baked into one delicious cookie! These hot chocolate cookies are simple to make and taste just like your favorite cup of hot cocoa!

Most of the time I just use regular chocolate chips in this cookie recipe, but around Christmas I like to use the red and green baking chips to make the cookies a bit more festive. These are the perfect cookies for cookie exchanges because they are so easy to make, but are a little bit more unique than just regular chocolate chip cookies.

Ingredients in Hot Cocoa Cookies

  • 1-1/4 cups butter, softened
  • 1 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 3-1/4 cups flour
  • 4 packets instant hot cocoa (NOT sugar-free) OR 1/2 cup hot cocoa mix
  • 1-1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1 cup semi-sweet chocolate chips (you can use the holiday variety just for fun if you’d like!)
  • 1 cup Jet-Puffed Vanilla Mallow Bits
  • 1 cup crushed candy canes

Ingredients in hot chocolate cookies

How to make Hot Chocolate Cookies

  1. Preheat oven to 350°.  Beat butter and sugars in large bowl until light and fluffy.  Add eggs and vanilla, mix well.  Combine flour, hot cocoa mix, baking soda and baking powder in separate bowl.
  2. Gradually beat the dry mixture into the butter mixture until well blended.  Stir in chocolate chips, Mallow Bits and crushed candy canes.
  3. Drop onto baking sheets and bake 9-11 minutes or until edges are lightly browned. Since the cookies are brown to begin with, you have to be extra careful not to cook them too long!

Scoop of hot cocoa cookie dough

How to crush candy canes

It is much easier to crush candy canes if you use the tiny ones rather than full sized candy canes! The tiny ones are much more fragile and break a lot easier.

I just take them all out of their individual packages and then place them in a ziplock bag. Let all of the extra air out of the bag before sealing and then use the end of a rolling pin or a meat mallet to smash them.

You don’t want to smash them so hard that you end up with a fine powder – you definitely want larger chunks that you can actually taste in the cookies. The crunch of the candy cane pieces adds a fun texture to this hot cocoa cookie recipe.

Just this year, I have been able to find bags of crushed candy canes in the baking aisle during the holiday season, and have been taking full advantage! I love not having to take the extra step of opening all of the little candy canes and then smashing them. So make sure to look for those bags – the ones at my store were green!

Hot chocolate cookie recipe with chocolate chips and candy canes

How to make the BEST hot chocolate cookies

After trying out multiple chocolate chip cookie recipes over many years, I have picked up several important tips for making the absolute BEST hot cocoa cookies.

  • Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
  • Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
  • Also, spend extra time mixing once you have added the eggs and vanilla. Another 2-3 minutes is usually perfect!
  • Preheat the oven. This will help your cookies turn out right every time!
  • Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
  • Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
  • Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Hot Cocoa Cookies are full of hot cocoa mix, chocolate chips, crushed candy canes and marshmallow bits all baked into one delicious cookie! These hot chocolate cookies are simple to make and taste just like your favorite cup of hot cocoa!

HOT COCOA COOKIES

Hot Cocoa Cookies are full of hot cocoa mix, chocolate chips, crushed candy canes and marshmallow bits all baked into one delicious cookie! These hot chocolate cookies are simple to make and taste just like your favorite cup of hot cocoa

Print Pin Rate

Course: Cookies

Cuisine: American

Keyword: hot cocoa cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 36 cookies

Ingredients

  • 1-1/4 cups butter softened
  • 1 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 3-1/4 cups flour
  • 4 packets instant hot cocoa NOT sugar-free (OR 1/2 cup hot cocoa mix)
  • 1-1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1 cup semi-sweet chocolate chips you can use the holiday variety just for fun if you’d like!1 cup Jet-Puffed Vanilla Mallow Bits
  • 1 cup crushed candy canes
  • 1 cup JetPuffed Mallow Bits

Instructions

  • Preheat oven to 350.  

  • Beat butter and sugars in large bowl until light and fluffy.  Add eggs and vanilla, mix well.  Combine flour, hot cocoa mix, baking soda and baking powder in separate bowl.

  •  Gradually beat the dry mixture into the butter mixture until well blended.

  • Gradually beat the dry mixture into the butter mixture until well blended.  Stir in chocolate chips, Mallow Bits and crushed candy canes.

  • Drop onto baking sheets and bake 9-11 minutes or until edges are lightly browned.

  • ENJOY! (How can you not?!)

Hot Cocoa Cookie troubleshooting tips

Over the years, I have had many cookie failures along with all of my successes and I have learned a few things along the way! You may have a favorite cookie recipe that you love, but they don’t always turn out perfectly. Why?! Here are some helpful tips for some common cookie problems!

Hot Cocoa Cookies are full of hot cocoa mix, chocolate chips, crushed candy canes and marshmallow bits all baked into one delicious cookie! These hot chocolate cookies are simple to make and taste just like your favorite cup of hot cocoa!

Why are my cookies flat?

If your cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

Hot chocolate cookies with marshmallows, candy canes and chocolate chips

Why are my cookies crispy and hard?

If your cookies are hard, crunchy or crispy, you probably baked them too long. Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out! My husband really likes a few cookies to be a little more well-done so that he can dip them in milk, so I usually make half a tray of cookies for him that get cooked a couple minutes longer.

Most of my cookies are baked until barely done. I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies. If the edges look like they are turning a little bit golden brown, they’re done! You don’t want the centers of the cookies to look doughy, but they shouldn’t be even slightly brown on top either.

Why do my cookies burn on the bottom but aren’t done in the middle?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

Hot Cocoa Cookies are full of hot cocoa mix, chocolate chips, crushed candy canes and marshmallow bits all baked into one delicious cookie! These hot chocolate cookies are simple to make and taste just like your favorite cup of hot cocoa!

Hot Cocoa Cookies are full of hot cocoa mix, chocolate chips, crushed candy canes and marshmallow bits all baked into one delicious cookie! These hot chocolate cookies are simple to make and taste just like your favorite cup of hot cocoa!

Hot Cocoa Cookies are the perfect winter treat combination with hot cocoa, #chocolate, and #marshmallow bits all baked into one delicious #cookie! Insanely delicious cookie #recipe from Butter With A Side of Bread

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