Everyday Style & Recipes. Est. 2010
These cookies are based on the traditional Toll House chocolate chip recipe but with raspberries added to the batter. The original recipe calls for 3/4 cup white sugar but I like to use only 1/2 cup. These cookies always come out so delicious and soft. Even though it’s a really simple recipe it’s probably one of my favorites.
I love gingersnaps but they are often a very crunchy, hard cookie. I like a soft gingersnap so I decided to try them myself. They turned out much softer than I had anticipated which was great. I like a lot of ginger flavor so I was pretty liberal with the powder. For a little variety you can throw in a teaspoon orange zest or a drop of orange extract to change things up. This is a very soft and savory cookie recipe for the holidays!
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I had never tried making bark before but this recipe was very easy to follow. The second layer is made of melted white chocolate that I dyed green with a little food coloring. If you want to make it even more minty add a drop of mint extract to one of the chocolate layers. This bark looks very pretty for the holidays!
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I have been wanting to do some holiday themed cookies for a while and I figured this week I could to do a bit of a cookie marathon. These cookies are great–they taste exactly like eggnog. They are also a great way of getting rid of the leftover eggnog. For the spiced flour, I threw in heaping teaspoons of nutmeg and cinnamon so the cookies had a lot of flavor. You can easily cut out the 1/4 cup sugar since the icing is so sweet. I quickly learned not to ice the cookies right after they come out of the oven–I ended up icing the cookie sheet instead. If you’re someone like me who does not own an electric mixer, this recipe can easily be done by hand.
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