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SNICKERDOODLES

INGREDIENTS

 (makes ~24 cookies) 

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

8 ounces/2 sticks unsalted butter, room temperature

2 eggs

1 1/4 cups granulated sugar

1/4 cup light brown sugar

1 teaspoon vanilla extract

cinnamon sugar, for garnish as needed (1/2 cup sugar plus 1 teaspoon ground cinnamon)

INSTRUCTIONS
 

1. Preheat oven to 350°F. Line two half sheet trays with parchment paper and set aside.

 

2. In a small bowl, whisk together all-purpose flour, baking powder, salt, and ground cinnamon.Set aside.

 

3. In a stand mixer fitted with a paddle (or an electric hand mixer works great!), cream together butter, granulated sugar and brown sugar. You want to mix on medium-high speed until the butter is fluffy and there are no lumps. This will take about 4-6 minutes, depending on the temperature of the butter, making sure to stop and scrape the sides often.

 

4. Once the ingredients are creamed, stream in your eggs into the creamed butter, mixing until well combined. Add vanilla extract and mix until combined.

 

5. Add your dry ingredients and mix until just combined.

 

6. Scoop cookies using a cookie scoop and toss into the cinnamon sugar. Place onto the half sheet trays, leaving room for the cookies to spread.

 

7. Bake for 9-12 minutes, until the centers are cooked through. Allow cookies to cool for at least 5 minutes before removing from sheet tray.

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SPRINKLE SOME JOY COOKIES

INGREDIENTS

 (makes ~24 cookies) 

3 cups all-purpose flour 

2 teaspoons baking powder

1 teaspoon kosher salt

1 cup/2 sticks unsalted butter, room temperature 

1.5 cups granulated sugar

2 eggs

1 teaspoon vanilla extract

1 cup nonpareil sprinkles

INSTRUCTIONS
 

1. Preheat oven to 350°F. Line two half sheet trays with parchment paper and set aside.

 

2. In a small bowl, whisk together all-purpose flour, baking powder, salt, Set aside.

 

3. In a stand mixer fitted with a paddle (or an electric hand mixer works great!), cream together butter, and granulated sugar. You want to mix on medium-high speed until the butter is fluffy and there are no lumps. This will take about 4-6 minutes, depending on the temperature of the butter, making sure to stop and scrape the sides often.

 

4. Once the ingredients are creamed, stream in your eggs into the creamed butter, mixing until well combined. Add vanilla extract and mix until combined.

 

5. Add your dry ingredients and mix until just combined.

 

6. Scoop cookies using a cookie scoop and toss into the sprinkles. Place onto the half sheet trays, leaving room for the cookies to spread.

 

7. Bake for 9-12 minutes, until the centers are cooked through. Allow cookies to cool for at least 5 minutes before removing from sheet tray.

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EASTER EGG BARS 

INGREDIENTS

 (makes ~24 bars) 

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

8 ounces/2 sticks unsalted butter, room temperature

3 eggs

2 teaspoons vanilla extract 

1 cup granulated sugar

1 cup light brown sugar

1 cup chocolate chips

1 cup white chocolate chips 

2 cups pastel m&ms

1 cup m&m easter eggs, to top the bars with 

INSTRUCTIONS

1. Preheat oven to 350°F. Line a 9x13 pan with parchment paper and set aside. I recommend leaving overhang on the parchment paper, so you can easily lift the bars out onto a cutting board once they are baked. 

2. In a small bowl, whisk together all-purpose flour, baking soda, and salt. Set aside. 

3. In a stand mixer fitted with a paddle (or an electric hand mixer works great!), cream together butter, granulated sugar and brown sugar. You want to mix on medium-high speed until the butter is fluffy and there are no lumps. This will take about 4-6 minutes, depending on the temperature of the butter, making sure to stop and scrape the sides often.

4. Once the ingredients are creamed, stream in your eggs into the creamed butter, mixing until well combined. Add vanilla extract and mix until combined. 

 

 

5. Add your dry ingredients and mix until just combined. Add your mix-is, such as chocolate chips and m&ms. 

 

6. Transfer the cookie mixture to the prepared pan. I used disposable gloves to easily spread the cookie mixture out, but you can also use an offset spatula or a butter knife. Top the bars with the easter eggs for a festive top. 

 

7. Bake for 25-35 minutes, until the edges are just golden brown. Allow bars to fully cool before slicing. Happy Spring! 

M&MS OATMEAL COOKIES

INGREDIENTS

 (makes ~24 cookies) 

1 1/2 cups all-purpose flour 

3 cups rolled oats 

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup/2 sticks unsalted butter, room temperature 

1 cup light brown sugar

1/4 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1 cup m&ms candies

1/2 cup chocolate chips 

INSTRUCTIONS
 

1. Preheat oven to 350°F. Line two half sheet trays with parchment paper and set aside.

 

2. In a small bowl, whisk together all-purpose flour, rolled oats, baking soda, salt, Set aside.

 

3. In a stand mixer fitted with a paddle (or an electric hand mixer works great!), cream together butter, sugar and brown sugar. You want to mix on medium-high speed until the butter is fluffy and there are no lumps. This will take about 4-6 minutes, depending on the temperature of the butter, making sure to stop and scrape the sides often.

 

4. Once the ingredients are creamed, stream in your eggs into the creamed butter, mixing until well combined. Add vanilla extract and mix until combined.

 

5. Add your dry ingredients and mix until just combined. Once combined, add m&m's and chocolate chips until just combined. 

 

6. Scoop cookies using a cookie scoop. Place onto the half sheet trays, leaving room for the cookies to spread.

 

7. Bake for 9-12 minutes, until the centers are cooked through. Allow cookies to cool for at least 5 minutes before removing from sheet tray.