Category: Cookies

Butterscotch Gingerbread Cookies

I know, I know. Gingerbread in February. I’m linear. I post things in order that I make them 97 percent of the time so I’m sorta sorry about this. Who says you can’t have gingerbread year-round? It’s been cold enough to justify this with a mug of whatever warm thing you’ve been drinking lately.

Using butterscotch pudding is brilliant. You know that’s totally why I picked this right? The flavor melds right into the overall ginger flavor, and I didn’t have to buy a special jar of molasses that will take me forever to get through.

This cold weather is nice for softening butter since I always seem to have our fireplace on, and I can’t ever seem to remember to take the butter out in a reasonable amount of time.

These ended up being perfectly soft and chewy. Ginger snaps these are not, but it’d be easy to make them so. Just bake them longer. They already seem thick enough to make it happen. I went with a simple circle shape with a biscuit cutter because I didn’t have anything else handy, and I don’t really want to store a bunch of cookie cutters. Besides, I’m all about classics [except where I threw pudding mix into a cookie…].

Inspiration: Almost Makes Perfect


  • 1/2 cup butter, room temperature
  • 1/2 cup packed brown sugar
  • 1 egg, room temperature
  • 1 1/2 cup flour
  • 3.4oz box of cook and serve butterscotch pudding
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon


In a medium sized bowl, whisk together the flour, pudding mix, baking soda, ginger, and cinnamon.

In the bowl of a mixer, cream together the butter and sugar. I like to do this for several minutes until it’s nice and fluffy. Add the egg and beat until fully incorporated. In batches, slowly mix in the dry ingredients until a dough forms. Shape the mixture into two or three balls and cover and chill in the fridge for about an hour.

When ready to cook, preheat the oven to 350 degrees. Roll each dough ball out until about 1/4 inch thick. Cut into shapes. Place them on a cookie sheet lined with parchment or a Silpat. Leave about 2″ between cookies so they don’t spread.

Bake for 8 minutes. Remove from the oven and then to a cooling rack.

The original recipe calls for icing that I didn’t want to use. I’m an icing free kind of girl. You do you.


Bourbon and Rye Chocolate Chip Cookies

Baking is still not my forte. It drives me crazy. Every time I break out the mixer and grab a cookie sheet, I think “this is the time.” But it isn’t. There is such an exact science to this whole baking thing that I miss. I think I enjoy the process a whole lot more than the final product. I’m a lover of dough, of batter. The final product? I could take it or leave it. Look at this picture compared to the one at Bon Appétit and you’ll get what I’m talking about. They still tasted great, but aesthetics be damned. Style points matter when it comes to baked goods.

The combination of flavors here is pretty incredible. The second you start throwing rye into something, I’m intrigued. Bourbon is also my drink of choice. Mix them together with some dark chocolate? I’m ok with that kind of dessert. The key here, among other things, is do. not. over. bake. I cannot stress this enough. Even if they aren’t quite brown on the edges, I wouldn’t go much longer than 15 minutes if I like a soft chewy cookie, and I do. They are still delicious. I am such a self-sabotager, though. I follow the rules. The rules said you’ll start seeing browned edges, and I didn’t. So I kept going, and I never ended up with browned edges. I did, however, end up with some dry parts of the cookie. Devastating. Not so much for Andrew if you’re a dipper of cookies in milk. I’m not so much.


Inspiration: Bon Appétit


  • 1 1/2 cups dark chocolate chips
  • 2 cups all-purpose flour
  • 1/2 cup rye flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 sticks + 1 tablespoon unsalted butter, room temp
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon bourbon
  • Sea salt flakes


Whisk both flours, baking soda, and salt in a bowl.

In the bowl of a mixer, beat the butter and both sugars together until light and fluffy. This takes a good 3-4 minutes. Add the egg, vanilla, and bourbon. Beat until incorporated. With the mixer speed on low, slowly add the dry ingredients. Once incorporated, fold in the chocolate chips.

Roll the dough into 16 evenly sized balls. Transfer them to a rimmed cookie sheet. Wrap them in plastic wrap and chill in the fridge for at least three hours.

Prior to baking, preheat the oven to 350°. Divide the dough balls on two parchment lined sheets about 3″ apart. Flatten each ball to about 3/4″ thickness and sprinkle with sea salt flakes. Bake the cookies until golden brown around the edges. This should take 14-18 minutes, but I still didn’t have it at 18. Let them cool before moving them to a wire rack.

Pumpkin Pie Snickerdoodle Bars

More pumpkin! Contain your enthusiasm.

Before we get into the awesome that are these cookie-pie-bar-things though, we need to talk about my [new?] favorite pizza in Portland. Tastebud isn’t new by any means, but the restaurant in Multnomah Village is. They had a location years ago on the east side that touted an all-you-can-eat pizza night on Sundays that made me weak in the knees. The pizza [and bagels, don’t forget those bagels] had me hooked. Then the shop disappeared and they focused primarily on their bagels and mobile pizza cart. They would pop up at the Wednesday farmers market by the office office, and I would make sure to get some nearly every week. The wood fired oven makes not only great dough but does magical things to vegetables. I highly suggest veggie pies even if they arent your normal thing.

Now Tastebud is back in brick and mortar fashion. They’re busy on a Sunday not long after they open. We waited about 30 minutes, and it was well worth it. Get the kale salad. The anchovy aioli does magical things to kale and the bagel chips are the perfect crouton substitute. Then pick a pizza. Any pizza. It’s not traditional thin crust, but it’s still on the thinner side and the ends are so pillow soft with a hint of wood fired char. My mouth waters at the thought. The mozzarella is applied liberally but it’s high quality and doesn’t turn into a cheese brick. It’s exceptional pizza. There were no leftovers. I don’t think there will ever be leftovers.

These cookie/pie bars are a hybrid of delicious proportions. They are more than worth the idea of using pumpkin outside of pumpkin season. The Snickerdoodle base comes together easily without cream of tartar or anything fancy. Mix and spread. Easy. The pumpkin pie tastes just like the real thing. I’m sure if pumpkin pies came with a Snickerdoodle crust, they would easily be the best pies of all time. Before eating them all, they came with me to a party because who doesn’t want treats at a party?

Go ahead and leave them in until that toothpick comes out clear. These are a dense, moist bar. I love raw dough as much as the next person, but these are better if you wait it out. The consistency becomes much more sturdy and bar-like.

Pumpkin Pie Snickerdoodle Bars

Inspiration: Plain Chicken


  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoon salt
  • 2 cups packed brown sugar
  • 1 cup + 2 tablespoons sugar
  • 1 1/2 cups room temperature butter
  • 4 eggs, room temperature
  • 1 tablespoon vanilla
  • 2 tablespoons +1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 can pumpkin puree


Preheat the oven to 350° and lightly grease a 13×9 pan.

In the bowl of a mixer, add 1 cup of butter, 2 cups brown sugar, 2 eggs, and 1 tablespoon vanilla. Beat the ingredients together until light and smooth. Stir in 3 cups of flour, 2 teaspoons baking powder, and 1 teaspoon salt. Don’t over-mix and then spread the base layer into the bottom of the prepared pan.

Clean out the bowl and then beat together the remaining butter and 1 cup sugar. Stir in flour, 1 teaspoon baking powder, 1 teaspoon salt, cinnamon through allspice, and the pumpkin puree. Spread that layer over the cookie layer.

Combine the remaining two tablespoons of sugar and two tablespoons of cinnamon, and sprinkle that as evenly as possible. Bake everything for 35-40 minutes. A clean toothpick means you’re in good shape. Let it cool at least 15 minutes before cutting into it so it maintains integrity.


Chai Spice Snickerdoodle Cookies

If I were writing in chronological order [and I usually do], I had a really brown, boring looking recipe to share. That hardly seemed appropriate for the holidays considering I had these cookies ready to go [and they are the some of the best cookies I’ve made in a long, long time]. Speaking of the ol’ holidays, I hope yours were great. Christmas snuck up on me more than usual, which left me feeling uninspired. I didn’t put up tree. I didn’t put up any decorations. I didn’t bake anything. I did buy this ridiculous sweater and build a gingerbread house stadium. That counts right?

After the usual feast of meat, cheese, crackers [and a bowl of these roasted mushrooms] on Christmas Eve and an all-you-can-eat buffet of Mexican food for Christmas Day, Christmas is over for another year. I’m thankful for being able to get together with the fam that’s here, and definitely miss the ones down south. I could use a little bit of sunshine since it’s been raining in some form for 25 days straight. 25. Ugh. It’s like being a kid all over again and it feels like it’s never going to stop. It made for a great trip to the zoo though. I took Wednesday off just because, and we headed to the zoo to see the new elephant exhibit. Mid-week rainy zoo trips in December not long after the doors open yielded one of the best experiences. All of the animals were out or curled up in their dens that have super close viewing access. If you’re in Portland and haven’t been to see the new elephant exhibit, go.

These cookies are from Adrianna from A Cozy Kithchen’s new cookbook, The Year of the Cozy. I flipped through this pretty book when I was at Powell’s doing some Christmas shopping. She has more DIY awesome in her pinky than I could ever dream of having. Plus Amelia, her corgi, is just so dang cute. These cookies she made are taking the internet by storm, and they came out PERFECT. Even for me. I feel like my baking skills are only ok. Cooking > baking for me, but I like to try every now and then [obviously], but the results end up so-so. Some definitely better than others. These cookies are the exception not the rule to my experience. Everything came together quick and easy. No tartar. No refrigeration. Just pure cookie joy. I even bought cardamom for such an occasion. Worth it.

Chai Spiced Snickerdoodle Cookies

Inspiration: A Cozy Kitchen via A Crepes of Wrath


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 teaspoon + 1 teaspoon ground cinnamon
  • 1/4 teaspoon + 1 pinch ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups + 1/4 cup sugar
  • 2oz cream cheese, room temperature
  • 6 tablespoons melted butter
  • 1/3 cup vegetable oil
  • 1 large egg, room temperature
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract


Preheat the oven to 350° and line two baking sheets with parchment or a silpat.

In a bowl [not your mixer’s bowl], whisk together the flour, baking soda, baking powder, salt, ginger, 1 teaspoon of the ground cinnamon, 1/4 teaspoon ground cardamom, the cloves, allspice, and black pepper.

In the bowl of your mixer [or a another regular one], add 1 1/2 cups of sugar, cream cheese and butter. Beat together until light and fluffy, a good minute or two. Incorporate the oil before adding the egg, milk and vanilla extract. Beat together again until everything is combined and smooth.

Add the flour mixture to the liquid in two batches. Be very careful not to over-mix. You may need to scrape the sides a time or two to get everything together. It will become a soft, pliable dough.

Mix together the remaining 1/4 cup sugar, 1 teaspoon cinnamon, and pinch of cardamom in a shallow bowl or on a plate. Using a tablespoon or a cookie scoop, make equal sized balls of dough. Roll them until they’re soft and even before rolling them in the sugar mixture. Place them evenly spaced on your cookie sheets. Then flatten them with your fingers for a rustic look. They won’t spread a ton, but you may still need to bake several batches.

Bake for about 12 minutes. They will look a little darker, but not much. Don’t overtake. They will be soft and chewy. Let them cool for a few minutes before moving to a cooling rack.

Salted Double Chocolate Cookies

It was an amazing birthday weekend, as usual. I seem to get lucky in that department. It helps to surround yourself with awesome people. The rest of it seems to work itself out. I started Saturday with brunch at Radar with Andrew, my parents, my sister, and her fiancé. You know I love Radar. It’s not a birthday without going there. I ordered the bubble and squeak. Again. Creature of habit. Roasted veggies in what’s basically a mashed potato pancake and topped with mushroom gravy. It makes me hungry just thinking about it. That night some friends and I took over the new wine bar and bottleshop in the neighborhood, Spoke & Vine. It was glorious. They are only three months old, and have a great selection of affordable wine and snacks. It’s always fun to get some of my favorite people in the same place.

Sunday was my actual birthday. It involved a trip to Pip’s Original Doughnuts for a thai tea, fennel, and cardamom latte with almond milk and three of their made to order doughnuts — raw honey and sea salt, nutella and sea salt, and cinnamon sugar. There are about as many housemade chai varietals than there are doughnuts. The doughnuts are like little bites of fresh elephant ear. So, so good. Dinner was Toro Bravo with Andrew. Finally. That place still has a notorious wait years later, and you can’t get reservations. We showed up five minutes before it opened to a small line formed already, but we were thankfully able to get into the first seating. It lives up to the hype. Easily one of my favorite meals in the city. I’m actually glad I waited to go until after I’d gone to Spain. I think I appreciate what they’re doing so much more. It was a gorge session. Fried anchovies with fennel and lemon; sautéed chanterelles with cream on griddled bread; housemade chorizo and manchego; oxtail croquettes; jamon wrapped chicken; paella; churros and chocolate; cheese ice cream with berry compote; two bottles of wine. Happy birthday indeed.

These cookies were intense as must double-chocolate anything is. It’s not technically two chocolates, but it is the same chocolate half melted into the dough and the other half chopped up and studded throughout. That said, you are using unsweetened chocolate. I splurged on some good stuff, and it was freakin’ intense. I didn’t chop up the chunks nearly small enough for my taste. You’d get a super bitter and intense pure chocolate hit out of nowhere. Maybe some people are into that, but I most definitely am not. They were pretty, though, and the dough was delicious. It was just those dang chunks. The salt and espresso powder are necessary. Don’t skip! They stay gooey even long after they cool, which is exactly what I want in a cookie when I actually want a cookie.

Inspiration: Desserts for Breakfast


  • 10oz good quality unsweetened chocolate, chopped about the size of chocolate chops
  • 1/4 cup coconut oil
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temp
  • 1 1/3 cups sugar
  • 1 1/2 teaspoons espresso powder
  • 1 teaspoons vanilla extract
  • sea salt flakes for topping


Measure 6oz of the chopped chocolate and melt it in a double boiler or other favorite melting method with the coconut oil. In a separate bowl, whisk together the flour, bakng powder, and salt. In the bowl of a mixer, beat the eggs, sugar, espresso powder, and vanilla extract for at least five minutes. The batter will be pale, light, and fluffy. Fold in the flour mixture and then the melted chocolate. Lastly add the chocolate chunks. Cover and chill in the freezer for about 30 minutes.

Preheat the oven to 350° when you’re ready to bake. Line a cookie sheet or two and drop even tablespoons of batter on them. Space them out a fair amount as mine spread quite a bit. If they stick together, that’s just one cookie. Sprinkle the dough with the sea salt flakes.

Bake for 8-10 minutes. They will still be pretty gooey, but they’ll solidify as they cool. They’ll maintain their soft texture this way.