Everyday Edits

Almond Joy Cookies Recipe

What is your favorite chocolate based Halloween candy bar? Twizzlers and Sweet Tarts do not count for this poll! When my kids finished trick or treating they loved to sort their candy (wonder who my kids get that from)? The only candy bars I tracked were the Almond Joys. And, I always found a reason to sneak in their room to grab a few Almond Joy mini bars from each child’s stash. I know I was not the only mom to do this.  So it was no surprise that these  Almond Joy Cookies were a favorite new cookie recipe.

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You know that feeling when you read the ingredients in a recipe and you just KNOW they will taste amazing?

You just know!

These almond joy cookies are that recipe! You might as well plan an hour today to bake these cookies. And, you likely have the ingredients in your pantry.

Like coconut and chocolate chips.

The cookie batter was so creamy it was a challenge to get the batter to the baking sheet. Only because my spoon got in the way. #wink

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recipe details

The coconut adds moisture and the combination of almonds, chocolate chips and coconut adds a little heft to these cookies. Amazing!  I have made these cookies several times and the ingredient portions can easily be adjusted. For example, I don’t want two cups of almonds and I used a combination of both milk and semi-sweet chocolate chips.

almond joy cookies recipe

Print Recipe

ALMOND JOY COOKIES

Course: Dessert
Cuisine: American

Ingredients

  • 1 CUP BUTTER, SOFTENED
  • 1 1/2 CUP SUGAR
  • 1 1/2 CUP BROWN SUGAR
  • 4 EGGS
  • 3 TSP VANILLA
  • 2 TSP BAKING SODA
  • 1 TSP SALT
  • 5 CUPS CHOCOLATE CHIPS
  • 2 CUPS COCONUT
  • 2 CUPS ALMONDS, CHOPPED

Instructions

  • Almond Joy Cookies  INSTRUCTIONS
    1. PREHEAT OVEN TO 375
    2. LIGHTLY GREASE BAKING SHEETS
    3. COMBINE DRY INGREDIENTS, SET ASIDE
    4. IN LARGE BOWL CREAM THE BUTTER AND SUGARS. BEAT IN EGGS VANILLA.
    5. ADD DRY INGREDIENTS TO LARGE BOWL. ADD CHOCOLATE CHIPS, COCONUTS & ALMONDS.
    6. DROP BY TEASPOON ON COOKIE SHEET. BAKE 8-10 MINUTES. COOL ON WIRE RACK.

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These cookies were amazing. With the perfect combination of butter and chocolate and coconut. They are a bulky cookie which might mean you eat less. Their hefty size makes them travel-friendly; by car or care package too!

Looking for a non chocolate cookie? Try these sugar cookie bars!

Fall in Love with these Ombre Frosted Sugar Cookie Bars

Growing up sugar cookies were a holiday tradition at our house. The only difference is when I discovered these sugar cookie bars. This recipe for sugar cookie bars reduced a three-hour commitment down to like 20 minutes. It was a baking epiphany in my kitchen.

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Frosted sugar cookie bars are a modern-day twist on the classic cookie cutter sugar cookie. I still love cookie cutouts, but these cookie bars are perfect when you want a homemade cookie without the long term kitchen commitment.

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The recipe is below, along with credit to the blog who inspired me by his charm.

The only thing that takes a little practice is the length of time in the oven.

I set my timer for 12 minutes and watched over these cookies for another two minutes.

That was the only tricky detail with these sugar cookie bars.

For the frosting, I made an ombre frosting trio, like when I made these spring bars. The ombre frosted sugar cookie bars took my skills up a notch..

kinda/sorta.

I was going for a fall seasonal ombre effect, but let’s just say orange is a finicky color to tint icing.

Print Recipe

FROSTED SUGAR COOKIE BARS

Author: adapted from Inspired by Charm

Ingredients

  • 2 1/2 cups flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 stick butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 tbsp. sour cream
  • 1 tsp. vanilla

Instructions

  • Preheat oven to 375 degrees.Line baking sheet with foil (for thicker bar use a smaller baking sheet). 
    In a large bowl: sift flour, baking powder & salt.
    In separate bowl cream butter, sugar for about 3 minutes. 
    Add egg, sour cream and vanilla
    Slowly add the flour mixture
    Press the dough onto the baking sheet, bake for about 14 minutes until edges are lightly golden.
    Frosting 
    1/2 cup unsalted butter, softened
    4 cups confectioners sugar
    1/4 cup half and half or whole milk
    1 tsp. vanilla
    1/2 tsp. almond extract
    Food Coloring & sprinkles
    Once cookie bars are cool spread the frosting on the cookie bar.Frost as desired the flour mixture
    Press the dough onto the baking sheet, bake for 14-17 minutes until edges are lightly golden.FrostingOnce cookie bars are cool spread the frosting on the cookie bar.Frost as desired

I love everything about these sugar cookie bars; the frosting, the simplicity and the taste! They still taste and smell like the traditional frosted sugar cookie!

I tried the ombre effect with frosted sugar cookie bars with pink icing here.

Lower Calorie Sugar Cookies

 

Have you seen the commercial, “Don’t mess with my discount?” Well, that is the line running in my head today. Are you thinking, “why mess with the sugar cookies?” I get it, but if I can share lower calorie sugar cookies where you will not miss that 2nd stick of butter, would you be curious?  I realize sugar cookies may not be the first cookie that pops into your head as we roll into spring. But one could argue this time of year is a great time to test a new recipe for lower calorie sugar cookies.

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The lower calorie count is the result of less butter and sugar than other sugar cookie recipes. And, not to worry, the dough is still smooth and easy to roll.

It’s like the decade of low-fat cookies where we thought we could eat twice as many cookies because they were labeled low fat. But, then we found out the sugar was still hiding out in the cookies. 

Except with this recipe, we now know we don’t necessarily need an additional stick butter to keep the yummy taste and smooth texture. And, this recipe does not increase the sugar. 

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The dough gives me consistent results with my cutouts.  I like my dough a little thicker so the cookie can hold a generous layer of frosting. What about you?

On a side note, here’s a quick read on the history of the sugar cookie. And, here’s a fun read about the sometimes under-appreciated sugar cookie. 

Baking temperatures vary, but I like my sugar cookies on the soft side. I set time or nine minutes and get an evenly baked sheet of sugar cookies.

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LOWER CALORIE SUGAR COOKIE RECIPE

 

Print Recipe

Lower Calorie Sugar Cookie Recipe

Ingredients

  • 2 cups flour
  • 1/2 tsp. baking powder
  • dash salt
  • 1 stick butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 tbsp. milk
  • 1 tsp. vanilla

Instructions

  • Whisk flour, baking powder and salt.In large bowl beat butter, sugar until smooth
    Add egg, milk and vanilla
    Add flour mixture
    Gather dough and divide in half. 
    Flatten into 2 disks and wrap in plastic wrap. Refrigerate 4 hours or overnight
    .Heat oven to 350. Roll out cookie dough.
    Place cut out cookie shapes on an ungreased baking sheet.
    Bake at 350 for approximately 9 -10 minutes depending on oven.

Snickerdoodle Cookies

Snickerdoodle cookies are a favorite around our house because they are one of the few cookies I bake without chocolate! My boys (all of them) are not fans of chocolate. I can not wrap my head around the concept of that last sentence.

But, Snickerdoodle cookies, with the sugar and cinnamon combo, are a delicious blend of sugar and spice! Here is one more favorite non-chocolate cookie.

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This Snickerdoodle cookie recipe is straight out of the Better Homes & Garden Cookbook from over twenty-five years ago. It was a wedding gift. My mother-in-law, or maybe it was my mom, knew cooking was going to come with a steep learning curve for me.

This is one of the few recipes I pull into the cookie rotation at our house. I make this a few times a year for my husband! Since I am not a fan of cooking, baking is a fun way for me to share my gratitude for all the things my hubby does around the house.

Baking is a great way to thank him for spending an hour to fix my printer when I can not get the ink cartridges to load correctly so the printer “senses” the cartridge’s presence!

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These Snickerdoodle cookies come out pretty much perfect every time I bake them. It’s one of the few recipes I follow line by line. I’m sure that’s just a coincidence.

My sister is sending me a long-distance eye roll right about now.

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Print Recipe

SNICKERDOODLE COOKIES

Someone Doodled on my Snickers 

Ingredients

  • 3 3/4 CUPS FLOUR
  • 1/2 TSP. BAKING SODA
  • 1/2 TSP. CREAM OF TARTAR
  • 1 CUP BUTTER, SOFTENED
  • 2 CUPS SUGAR
  • 1/4 CUP MILK
  • 1 TSP. VANILLA
  • 3 TBSP. SUGAR SUGAR-CINNAMON MIXTURE
  • 1 TSP. CINNAMON

Instructions

  • Preheat oven to 375.
    Add dry ingredients in a bowl. 
    Beat butter, sugar in a separate bowl until creamy. Add eggs, milk, and vanilla. Add dry ingredients to the beaten mixture.
    Form dough into 1 " balls and roll in sugar/cinnamon mixture.
    Place on lightly greased cookie sheets and flatten with bottom of a glass. 
    Bake at 375 for about 8 minutes. 

Who knew a shot glass was a multi-purpose tool? I use a shot glass whenever a cookie recipe includes the instructions to “flatten” the dough. It also works great when you need a circle cookie cutter on the fly.

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Enjoy these soft and chewy Snickerdoodle cookies with a glass of chilled milk! Oh, and if my husband is reading… I can explain why the printer is in the middle of the yard… have another Snickerdoodle cookie, sweetie!

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Frosted Sugar Cookie Bars

There is a new man in my life; I stalk him weekly and I always leave a message (in the form of a comment). He is a lifestyle blogger. I pin and print almost every recipe he posts. And, I loved his recipe for these frosted sugar cookie bars. frosted-sugar-cookie-bars-everyday-edits

The ingredient list was short and the bake time was under 20 minutes. And, no cookie cutters needed for these sugar cookie bars.

Until I made this recipe, it never occurred to me that I could bake sugar cookies without cookie cutters.

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Yep, the only thing you need for these sugar cookie bars is a sheet pan. I decided to use two smaller baking sheets so I could adjust the thickness of the cookie dough on the second pan.

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The second baking sheet was covered with about 1/2 of the cookie dough.

I like my sugar cookies (and bars) thick. Kind of like my middle after inhaling a pan of these frosted cookies. 

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Michael, my blogger crush, created a beautiful ombre frosting technique. It was an epic fail on my end of the country. 

Frosting Fiasco 

When my ombre tinted frosted started with a Pepto Bismol shade of pink it was impossible to take it down to a blush. Attempts to add more neutral frosting just made it a lighter shade of Pepto Bismol. 

So I put the Pepto Bismol tinted frosting and the two additional shades of pink aide and started over. I used a smidge of pink tint to create a shade of blush for my frosted sugar cookie bars. The lesson: I made an edit and saved the frosting. #everydayedits

I found my new favorite frosted sugar cookie bars recipe from Michael over at Inspired by Charm. In full disclosure, I saved the link to his blog for the end of my post. Because, once you click over to his blog, I may not see you at mine! Make sure you tell him his Colorado stalker sent you!

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Print Recipe

FROSTED SUGAR COOKIE BARS

Author: adapted from Inspired by Charm

Ingredients

  • 2 1/2 cups flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 stick butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 tbsp. sour cream
  • 1 tsp. vanilla

Instructions

  • Preheat oven to 375 degrees.Line baking sheet with foil (for thicker bar use a smaller baking sheet). 
    In a large bowl: sift flour, baking powder & salt.
    In separate bowl cream butter, sugar for about 3 minutes. 
    Add egg, sour cream and vanilla
    Slowly add the flour mixture
    Press the dough onto the baking sheet, bake for about 14 minutes until edges are lightly golden.
    Frosting 
    1/2 cup unsalted butter, softened
    4 cups confectioners sugar
    1/4 cup half and half or whole milk
    1 tsp. vanilla
    1/2 tsp. almond extract
    Food Coloring & sprinkles
    Once cookie bars are cool spread the frosting on the cookie bar.Frost as desired the flour mixture
    Press the dough onto the baking sheet, bake for 14-17 minutes until edges are lightly golden.FrostingOnce cookie bars are cool spread the frosting on the cookie bar.Frost as desired

Peppermint Cookies

The holidays may be over, but now is a great time to review recipes, pin favorites and clear out the pantry from the holiday baking blitz that began in October and finished in January (February if you count the Oscars as a holiday).  These peppermint cookies were a new favorite. 

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My sister-in-law gave me the recipe and they are so yummy and soft. It’s like a pillow cookie with peppermint. Oh, and a box of instant vanilla pudding. I think that what makes these cookies so fluffy! 

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For the peppermint, I found mint M&M’s. I only find them during the holidays, but I noticed the M&M brand has branched out so these peppermint M&M’s might now be a year-round candy. If you can’t find them you can use other mint chocolate candies or bars. 

On a side note, one of my favorite utensils is the Pampered Chef scoop. It gives me similar shaped cookies which means I don’t have a burned cookie and a half baked cookie on opposite ends of the cookie sheet. 

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The red and white peppermint M&M’s work year round with patriotic holidays, Christmas and Valentine’s Day. At least that’s what I tell myself when I pull this recipe up in February, May, July, September and December. 

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These peppermint cookies are perfect for the summer because no one expects peppermint in May or July.

And, the box of dry vanilla pudding mix adds something extra to this recipe. I’m not sure what the vanilla pudding does, but I am willing to bake another batch to find the answer.

Here’s the recipe my sister (in-law) gave me after I devoured at least a 1/2 dozen of these peppermint m&m cookies. In all fairness, she did too! 

Print Recipe

Peppermint Cookies

Ingredients

  • 3/4 CUP BUTTER, SOFTENED
  • 1/4 CUP SUGAR
  • 3/4 CUP BROWN SUGAR
  • 1 BOX INSTANTVANILLA PUDDING (3.4 OZ)
  • 2 EGGS
  • 1 TSP VANILLA
  • 1 TSP BAKING SODA
  • 2 1/4 CUP FLOUR
  • 1 CUP PEPPERMINT CRUNCH PIECES
  • 1/2 CUP WHITE CHOCOLATE PEPPERMINT M&M'S

Instructions

  • Preheat the oven to 350 degrees.In a large bowl, cream the butter, sugar, and brown sugar. 
    Add the vanilla pudding mix and beat until incorporated
    .Beat in the eggs and vanilla.
    In a small bowl combine the flour and baking soda. Slowly add this mixture to the wet ingredients until all ingredients are mixed.Stir in the Peppermint Crunch pieces and M&Ms until they are all mixed into the dough.Roll the dough into rounded teaspoonfuls and place on an ungreased cookie sheet. Bake for 8-10 minutes or until the cookies are golden brown.Makes about 2 dozen cookies

Chocolate Chip- Peanut Butter-Banana Cookies

If my sister is reading this post she already knows I did not follow the recipe. With this many ingredients in the recipe title, my sister knows I did not have all of the ingredients. And she would be correct. Because with this recipe from Siri Daly’s family-friendly, cookbook, Siriously Delicious I did not have bananas. So I substituted with Greek yogurt.

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There is more than one reason for my blog rebrand focused on the new blog name, called Everyday Edits.

On a side note, Siri is also a Today Show contributor. I have made several of her recipes and every one of her recipes have been a home run! You can check our her cookbook here.

For these chocolate chip peanut butter banana cookies I had almost all the ingredients for these puffy cookies. And, because I had almost all the ingredients I was not going to let the absence of two bananas stand in the way. I assumed the bananas added flavor and moisture so my only substitution options were Greek (vanilla) yogurt or sour cream. I went with the yogurt.

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And, whatever ingredients you add or substitute these cookies are delicious! The boys in the house ate the cookies before the next morning!

These cookies require 30 minutes to chill in the refrigerator so there is no excuse not to clean up the baking aftermath!

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Sometimes the best recipes include edits, just like our best days! Thank you for stopping by as I build a new brand with fun content and “good enough” images! Scroll below for Siri Daly’s recipe. My substitution is noted too!

Chocolate Chip-Peanut Butter-Banana Cookies

Print Recipe

Chocolate Chip-Peanut Butter-Banana-Cookies

** I didn’t have bananas so I substituted Greek yogurt. 
Course: Dessert
Author: Siri Daly of Siriously Delicious

Ingredients

  • 2 RIPE BANANAS I substituted Greek yogurt
  • 1/2 CUP UNSALTED BUTTER, SOFTENED
  • 1/2 CUP CREAMY PEANUT BUTTER
  • 1/2 CUP PACKED DARK BROWN SUGAR **substituted with light
  • 1 TSP. VANILLA EXTRACT
  • 1 LARGE EGG
  • 1/2 CUP SUGAR
  • 1/4 CUP SUGAR
  • 2 CUPS FLOUR
  • 1/2 TSP. BAKING POWDER
  • 1/2 TSP. BAKING SODA
  • 1/4 TSP. KOSHER SALT
  • 1 TSP CINNAMON
  • CUP SEMI-SWEET CHOCOLATE CHIPS *I mixed 1/2 milk & semi-sweet

Instructions

  • Mash the bananas in large bowl. Add the butter, peanut butter, brown sugar, vanilla, egg and 1/2 cup of the sugar. Stir to combine. 
    Whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the flour mixture to the banana mixture. Stir to combine. 
    Add chocolate chips. Cover with plastic wrap and chill for 1/2 an hour. 
    Preheat oven to 350. Combine remaining sugar and cinnamon. 
    Drop the chilled dough 2″ apart, on to parchment paper lined baking sheets. Sprinkle with cinnamon sugar.
    Bake about 10 minutes until cookies are golden brown. 
    Cool on a baking rack! These are really good! 
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