Recipes

Pumpkin Gingersnap Cookies

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I just couldn’t stop baking with pumpkin that easily! Although Fall is sadly over, and we are now in the midst of the snowy weather season, I just couldn’t resist baking some more goodies using pumpkin. I had one can of pumpkin left over so I decided to whip up a batch of these gorgeous, soft & chewy Pumpkin Gingersnap Cookies.

I love the combination of the flavorful pumpkin with the usual Gingersnap spices (ginger, cinnamon, & cloves). It makes for a perfect, spicy Winter cookie!
The pumpkin helps keep these cookies super moist, and really adds a nice punch of flavour.

These cookies are not hard & crunchy like most gingersnaps.. they are totally thick, soft & chewy which is just the way I like all cookies to be.. (No hard/crunchy cookies for me!)
I like to roll the cookies in sugar before baking because it adds a little more sweetness, and it also makes the cookies sparkle & look really pretty which is always a plus.

If you like gingersnaps, you will love these cookies.
They are a staple in our Fall & Winter baking, and we hope you enjoy them as well!

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Pumpkin Gingersnap Cookies

Ingredients:
(yield: approx. 3 dozen cookies)
1/2 cup of unsalted butter, at room temperature
1 cup granulated sugar (plus extra for rolling the cookies in)
1/2 cup pure pumpkin
1/4 cup molasses
1 large egg
1 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

Directions:

1. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter & sugar together on medium speed until light and fluffy. Add the pumpkin, molasses, egg, & vanilla extract and mix until well combined.
In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, cloves & salt together.
Add the dry ingredients to the wet ingredients and slowly mix until combined. Do not overmix.
Cover dough and refrigerate for at least 1 1/2 hours. (Dough can be chilled for 1-3 days)

2. When ready to bake, preheat oven to 350 degrees F. Line or spray baking sheets with non-stick cooking spray.
Place 1-2 cups of sugar in a small bowl. Using your hands, roll dough into tablespoon-sized balls than roll balls into the sugar until well coated and place on prepared baking sheet approx. 2 inches apart. Bake for only 10-12 minutes. The cookies will look very soft, and almost underbaked. That is what you want – do not overbake. Let cookies cool on the baking sheets for about 5 minutes, than transfer to a wire rack to cool completely.

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Enjoy!
Natasha xo

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Recipes

Raspberry Thumbprint Cookies

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Thumbprint cookies are a staple during the holidays in our house.
Most thumbprint cookie recipes use the same ingredients – they’re usually shortbread type cookies, with slight variations. These Raspberry Thumbprint cookies are very similar in taste to shortbread cookies. They’re soft, with a tender crumb and the raspberry jam adds a nice sweet holiday flavour.

One of our favorite go-to thumbprint cookie recipes is very similar to this one but the cookies are rolled in pecans, and topped with a hershey kiss candy. (We’ll be posting that recipe soon!)

These Raspberry Thumbprints are the perfect Christmas cookie – they are easy to bake, & the jam adds a nice festive touch to the cookies. Feel free to use whichever preserves/jam you have on hand. Blackberry, peach etc.

Happy Holiday Baking!

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Raspberry Thumbprint Cookies
{note: this recipe requires chilling the dough for 1 hour.}

Ingredients:
(yield: approx. 37-40 cookies)
1 cup unsalted butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 egg yolk
2 cups all-purpose flour
raspberry jam

Directions:

1. In the bowl of your stand mixer fitted with the paddle attachment, mix butter & sugar until light and fluffy.
Add in the vanilla extract, salt and egg yolks and beat until blended.
Add the flour and mix until it forms a stiff dough.

2. Divide dough in half. Roll dough into 2 even sized logs, and wrap each log tightly in wax paper or saran wrap.
Chill dough logs in the refrigerator for at least 1 hour. (Dough can be refrigerated overnight).
Remove dough from fridge and let sit for about 10 minutes.

3. Preheat oven to 300 degrees F. Unwrap, and slice dough into 1/2-inch-thick pieces. (Each log should make about 20 cookies.) Using your hands, roll the pieces into balls and and place 1 inch apart on ungreased cookie sheets.
Using your thumb, make a small indentation in the center of the cookies and fill each hollow with approx. 1/4 tsp of jam each.

4. Bake for approx. 18 minutes, rotating the pans once halfway. Remove from the oven and allow cookies to cool on the pans for about 5 minutes, than transfer to a wire rack to cool completely.

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Natasha xo

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Recipes

The One & Only Chocolate Chip Cookies

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After searching high & low for the perfect chocolate chip cookie recipe, I have finally found the one!
I have eaten many (far, far too many) chocolate chip cookies in my lifetime, and my mom and I have tried many different chocolate chip cookie recipes over the years so believe me when I say – this recipe is the best homemade chocolate chip cookie recipe out there right now. They are so, so good, it’s insane. And yeah, I ate over ten of these babies tonight. (I don’t curr, I’ll admit it.)

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You may be asking how this recipe is any different than the other billions of chocolate chip cookie recipes out there? Well let me tell ya – the main reason for their goodness, and the secret ingredient to making these cookies so thick, soft, gorgeous & chewy is….

CORNSTARCH! 

Cornstarch is the ingredient that makes these cookies so thick & chewy, and gives them that delicious soft-baked quality.
Funny how one ingredient can make all the difference! All of the chocolate chip cookie recipes I have made in the past did not use cornstarch. The difference in cookies using cornstarch was like night & day.
The other main component as to why these cookies are so chewy and moist is because of the higher ratio of brown sugar to white.

Not only is this recipe the BEST tasting, it is also super easy & straightforward. No crazy ingredients are used – you’ll probably already have all of the needed ingredients in your cupboard!

This is the recipe that I’ve been looking for, the classic chocolate chip cookie – the one that I’ll be making over and over again for years.

I thank the cookie heavens for creating a cookie so perfect –  the One & Only Chocolate Chip Cookie. 😉

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The One & Only Chocolate Chip Cookies
(This glorious chocolate chip recipe is from Anna Olson (Food Network), which can be found here. I have adapted the recipe slightly.)

Ingredients:
(yield: approx. 3 dozen cookies)

3/4 cup unsalted butter, softened to room temperature
3/4 cup brown sugar (the darker the sugar, the better)
1/4 cup sugar
1 large egg, (preferably at room temperature)
2 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoon cornstarch (the magical ingredient!)
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup milk chocolate chips

Directions:

  1. In a large bowl using a hand-held electric mixer or in the bowl of your stand mixer (fitted with the paddle attachment), cream together the butter and sugars on medium speed until light & fluffy. Mix in the egg and vanilla. In a separate bowl, combine flour, cornstarch, baking soda & salt. On low speed, slowly mix the dry ingredients into the wet ingredients until all ingredients are evenly combined. Do not overmix. Stir in the chocolate chips. Cover, and chill in the refrigerator for at least 30 minutes – 1 hour.

2. Preheat oven to 350 degrees F. Line an ungreased cookie sheet with parchment paper. (If you don’t have parchment paper, just leave the cookie sheet plain.) Using your hands to form the balls, roll dough into 1 Tbsp-sized balls and place onto cookie sheets. If you want extra chocolaty cookies, press a few chocolate chips onto the top of the dough balls.

3. Bake for 8-9 minutes, until barely golden brown around the edges. They will almost look uncooked. Do not leave cookies in oven over 10 minutes! Remove and let cool for 2-3 minutes on the cookie sheet. If the cookies are too puffy for your liking, gently press down on them with the back of a spoon.
Transfer the cookies to a cooling rack.

Note: Cookies stay chewy and fresh for up to 10 days in an airtight container.

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Enjoy!
Natasha xo

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