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🍪 Let's Get Baking!

Jessica Montoya

Jessica Montoya has a background in interior design which has helped pave the way for her successful real estate career...

Jessica Montoya has a background in interior design which has helped pave the way for her successful real estate career...

Oct 18 10 minutes read
😱 Once the Temperature drops below 70 degrees here in Texas, it only means one thing...It's time to bake! 


Hey, my name is Jess and Welcome to my cookie blog "The Cookies Are Calling" 
Each week I will feature a new recipe that I have found for you folks at home to bake and share your baking experiences through photos and comments. 


If you are like me, baking isn't your strong suite...With that said, let's fail together, let's eat together and most importantly, let's bake together! 

Almond Meltaway Cookies

Brought to you by thenovicechefblog.com 

INGREDIENTS

  • 2 Cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon flaked sea salt (or can use regular table salt)
  • 1 Cup unsalted butter, room temperature
  • 3/4 granulated sugar
  • 1 large egg
  • 2 teaspoons almond extract

Icing

  • 1 Cup Powdered Sugar
  • 1 tablespoon milk or water
  • 1 1/2 teaspoons almond extract 
  1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
  4. Roll 1 tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.
  5. Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
  6. To Ice: In a small bowl, whisk together powdered sugar, milk and almond extract – until smooth.
  7. Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.

The Best Sugar Cookies

Brought to you by inkatrinaskitchen.com 

INGREDIENTS

  • 1 Cup unsalted butter
  • 1 Cup granulated sugar
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon almond extract
  • 1 egg 
  • 2 Teaspoons baking powder
  • 1/2 tsp salt
  • 3 Cup flour
  1. Preheat oven to 350 degrees.
  2. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes.
  3. Beat in extracts and egg.
  4. In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff for your mixer turn out the dough onto a countertop surface. Wet your hand and off needing the dough by hand.
  5. Do Not Chill The Dough. Divide into workable batches, tool out onto a floured surface and cut. You want these cookies to be on the thicker side.
  6. Bake at 350 fro 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Pro Tip: If you don't have a cooling rack, you can place them on the granite countertop and they cool instantly. 

These Are amazing and THE BEST Looking cookies i have ever made!!!

Christmas M&M Oatmeal Cookies

Brought to you by bakedbyrachel.com & Jessica Montoya  

INGREDIENTS

  • 1/2 Cup unsalted butter, softened
  • 1/2 Cup granulated sugar
  • 1/2 Cup brown sugar
  • 1 Large egg 
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 Cup flour
  • 1 1/2 Cup old fashioned oats
  • 3/4 Cup red and green M&M's
  1. Preheat oven to 350 degrees.
  2. In a large bowl or stand mixer (Get one trust me!), cream together butter with granulated sugar and brown sugar. Beat until light and fluffy.
  3. Mix in egg and vanilla, followed by baking powder, baking soda, salt and cinnamon.
  4. Mix in flour, followed by old fashioned oats.
  5. Stir in M&M's 
  6. Scoop dough and place on cookie sheet and bake for 10-11 minutes.
  7. Allow cookies to rest on pan for 3-5 minutes and move to cooling rack to rest.
  8. Eat and enjoy because these are The Best Cookies!

Pro Tip: You can use regular chocolate chips but i made them festive with red and green M&M's

Vanilla Almond Snowball Cookies

Brought to you by breadboozebacon.com 

INGREDIENTS

  • 1 Cup Almonds Finely Chopped
  • 1 Cup Unsalted Butter Softened
  • 1 Cup Powdered Sugar
  • 2 Teaspoons Vanilla Extract (Divided) 
  • 2 Cups All Purpose Flower
  1. Preheat oven to 350 degrees.
  2. Place chopped almonds on a baking sheet and toast for 3-5 minutes in preheated oven. Remove from oven and set aside to cool. 
  3. Beat together the butter, 1/2 cup powdered sugar, and vanilla in a large mixing bowl. 
  4. Add flour to butter mixture in two additions mixing until just combined after each addition. 
  5. Stir in toasted almonds by hand.
  6. Place cookies on baking sheet and bake for 14-16 minutes or until bottom edges begin to brown.
  7. Remove cookies from oven and let cool for 5 minutes.
  8. Roll Warm cookies in remaining 1/2 cup powdered sugar and place on wire rack to cool.
  9. Enjoy!

Pro Tip: You can also make this recipe without the almonds.

kris Kringle Crinkles

Brought to you by twosisterscrafting.com 

INGREDIENTS

  • 1 Cup Butter (softened) 
  • 1 1/2 cups Granulated Sugar
  • 2 Egg  
  • 1 teaspoon Vanilla
  • 1 teaspoon peppermint Extract (or Almond, Lemon or Mint)
  • 1/2 teaspoons Baking Soda
  • 3 Cups Flour (All Purpose)
  • Powdered Sugar
  1. Cream the butter and sugar until completely combined.
  2. Add in eggs, vanilla and peppermint extract and mix until the dough is fluffy.
  3. Add in the Baking Soda.
  4. Mix in the flour, a third at a time.
  5. Split into two portions and color one red and one green.
  6. Refrigerate the dough for 2 hours.
  7. Roll dough into balls.
  8. Bake in a 350 degree oven for 9-10 minutes.

Pro Tip: Roll dough in Powdered Sugar before placing in the oven! 

Classic Snickerdoodles

Brought to you by cakewhiz.com

INGREDIENTS

  • 2 3/4 cups Flour 
  • 3/4 cups granulated sugar 
  • 1 cup butter
  • 1/2 cup Brown sugar
  • 1 Egg  
  • 1 Egg Yolk 
  • 1 1/2 tsp Cinnamon
  • 2 tsp cream of tartar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt

Cinnamon Sugar Topping

  • 1/4 cup sugar
  • 2 tbsp cinnamon powder 
  1. In a mixing bowl, cream together the butter, granulated sugar and brown sugar.

  2. Add the egg and egg yolk and mix until thoroughly combined.

  3. In a separate bowl, whisk together the flour, cinnamon powder, cream of tartar, baking soda and salt.

  4. Dump this dry mixture into the wet mixture and mix until just combined. Don't over-mix!

  5. Chill this dough for at least an hour.

  6. Scoop out small portions of the dough and shape them into small balls.

  7. Roll them in a bowl of cinnamon sugar. Place them on a cookie tray, lined with parchment paper. If you like, you can flatten them slightly with the palm of your hands (results in thinner cookies).

  8. Bake at 350 degrees for 10-12 minutes or until the edges are firm and golden brown and the centers are slightly soft. Enjoy!

Easy Spritz

Brought to you by Pillsbury Cookbook

INGREDIENTS

  • 1 Cup Powdered Sugar
  • 1 Cup Margarine or Butter, Softened 
  • 1 Egg or 2 Egg yolks
  • 1 Teaspoon Vanilla
  • 1/2 Teaspoon Almond Extract  
  • 2 1/3 Cups Pillsbury's Best All Purpose or Unbleached Flour 
  • 1/2 Teaspoon Salt

1. Heat oven to 400 degrees

2. In a large bowl, combine powdered sugar and margarine, blend well.

3. Stir in remaining ingredients; blend well.

4. Fill cookie press with small amount of dough at a time; press dough into desired shape onto un-greased cookie sheet. 

5. Bake at 400 degrees for 6 to 8 minutes or until set but not browned. Immediately remove from cookie sheet and enjoy!


Pro-tip: If you do not have a cookie press, simply make a small ball shape from the dough and place on cookie sheet, bake as directed. 

Cinnamon Spiced Sugar Cookies with browned butter Frosting

Brought to you by Half Baked Harvey

INGREDIENTS

  • 3 sticks (1 1/2 cups) unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 eggs, at room temperature
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

BROWNED BUTTER FROSTING

  • 1 stick (1/2 cup) salted butter
  • 2 cups confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • cinnamon sugar, for sprinkling

1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.

2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.

3. Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.

4. To make the frosting. Add the butter to medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to think the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle, but think enough to hold it's shape.

5. Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin "leaves". Sprinkle lightly with cinnamon sugar. Keep cookies covered in an air tight container for up to 4 days.

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