Stampin' Up! Sugar Cookies

Its a cookie throwback over here! WHO remembers the cookie press from Stampin’ Up! ? Who still has theirs? We use ours all the time and I realize that I should share the recipe so that it can be accessible to everyone and I am less at risk to losing it! You just need to have a cookie press of some kind so that you can add a fun pressed detail to the top.

These are the perfect cookies to make for a fun Cookies & Cards evening!

Ingredients:

1 cup butter, room temperature

3/4 cup sugar

2 eggs yolks

1 tsp vanilla

1/4 tsp salt

2 1/8 cup flour

Directions:

Preheat oven to 350. Cream the butter and sugar and beat until fluffy. Add the egg yolks, one at a time, mixing well. Add vanilla, salt and flour. Mix well. Dough should be stiff and not sticky. If it is sticky add a bit more flour. Roll dough into 1 1/2 inch balls (I use the large Pampered Chef cookie scoop). Place cookies 2 inches apart on an ungreased cookie sheet and press with the cookie stamp/press. I have the best success if I press the stamp into some flour first to reduce the risk of the press sticking to the cookie. Bake 12-15 min or until cookie bottom is lightly browned. ENJOY!

Lemon Meltaway Cookies

Recently I hosted a fun stamping class where we made some cards using the Sweet Citrus Bundle—this was a Cookies & Cards class that I host once or twice a month. Because it was a citrus themed class I decided to try out a new recipe and its definitely a keeper! If you are a lemon lover you will really enjoy these simple and easy lemon cookies!

LEMON MELTAWAY COOKIES

Ingredients:

1 cup butter softened

3/4 cup sugar

1 large egg

1 lemon, zest of

2 cups of flour

1/2 tsp baking powderr

1/2 tsp salt

Lemon Cookie Glaze:

1 1/2 cups powdered sugar

2 tbsp fresh lemon juice

1 tbsp heavy cream

1/8 tsp salt

Instructions:

Cream the butter and sugar together. Mix in egg until well incorporated and add in lemon zest. Mix.

Add 1/2 cup of flour, baking powder and salt to the creamed mixture and combine. Continuing adding flour at 1/2 cup increments and it is all completely combined.

Use a small cookie scoop (I love the Pampered Chef scoops!) or tablespoon to measure dough and then form into balls and place on a cookie sheet with parchement paper. You can slightly flatten them with the palm of your hand.

Bake at 375 degrees for 8-9 minutes until the center is set. The cookies will not brown at the edges and will remain light in color. Let them sit for a couple of minutes on the sheet and then transfer to cool on a wire rack. You will be icing the cookies on this rack so you can place paper towel beneath to catch any drips.

It is important that the cookies are completely cool before you add the glaze.

To make the Lemon Cookie Glaze:

Whisk the powdered sugar with the cream, lemon juice and salt until smooth. Use a spoon to add a teaspoon or more of the glaze to each cooled cookie. Let the glaze set before you transfer the cookies to a container. They taste great at room temperature but even better straight from the fridge!

I was able to make 24 cookies from this recipe! I hope you enjoy!

And for fun, here is the lemon card we created that inspired my cookie recipe!

Scratch-My-Back Cowboy Cookies

or AKA Michael’s favourite cookies. The other day Summer and I wanted to do something nice for her dad so we decided to pull out his favourite cookie recipe. Michael was watching a cooking show where they made these cookies and he wrote down the recipe while they were making them. This was pre-internet people! Can you even remember a time! Since then, they have been referred to in our house as Dad’s Favourite Cookies but in my recipe box it still reads Scratch-My-Back Cowboy Cookies.

Dad’s Favourite Cookies:

3/4 cup butter

1 cup brown sugar

1 egg

1 1/4 cup flour

1 teaspoon vanilla

1/2 teaspoon salt

1 cup rolled oats (not quick oats!)

1 cup coconut (I always use sweetened flaked coconut)

A good sized handful of chocolate chips (this was our variation to add in, as chocolate makes everything better)

Preheat oven to 350. Mix butter, sugar and egg. Add remaining ingredients and mix. Drop by teaspoon onto baking sheet and bake 10-15 minutes until slightly browned on the bottom

Peanut Butter Surprise Cookies

This is another cookie recipe that I have been making for years! I think I got it from a Martha Stewart magazine. Today Summer helped me make a double batch of these! I have been getting my kids involved in baking since they could wield a wooden spoon!

Peanut Butter Surprise Cookies

1/2 c peanut butter

1/4 c butter, room temp

1 c brown sugar, packed

2 eggs

1 tsp pure vanilla

1 1/2 c flour

1 tsp baking powder

1/4 tsp salt

1/3 c sugar (spread on a plate)

mini peanut butter cups

Using an electric mixer, cream the peanut butter and butter until smooth. Add brown sugar; beat until combined. Add eggs and vanilla. Beat until incorporated. In a small bowl whisk together flour, baking powder and salt. With mixer on low, gradually beat in flour mixture in two batches.

Scoop dough by tablespoon and roll into balls. Roll balls into sugar and place 2 inches apart on a baking sheet. Bake until the cookies begin to puff in a 350 degree oven, approx 7 minutes. Remove from the oven and place a peanut butter cup in the center. Return to over and bake another 6-7 minutes. Let cool on baking sheet.