Fatima H's Snickerdoodles

I made these delicious cookies last night! They are soooo easy and taste great (like sugar cookies with a cinnamon twist!) I used powdered vanilla instead of the vanilla extract. At first I was making almost golf ball sized cookies which are too large so I made very small balls which are so much cuter and you can pop them into your mouth! No need for parchment paper if you are using non-stick baking sheets but make sure to transfer cookies to a wire rack STRAIGHT after taking out of the oven (as they will start to harden on the outside quickly!). Will definitely be making these again! Enjoy!

FATIMA H'S SNICKERDOODLES

2 3/4 cups (360 grams) all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

Coating:

1/3 cup (66 grams) granulated white sugar

2 teaspoons ground cinnamon

• In a large bowl whisk together the flour, salt, and baking powder. 
• In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).
• Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper. 
• Shape the dough into 1 inch (2.5 cm) round balls.
• Coating: In a large shallow bowl mix together the sugar and cinnamon.
• Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
• Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.
• Can store in an airtight container, at room temperature, for about 10 - 14 days.

Note: Makes about 6 dozen cookies

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Fatima M's Rolo Stuffed Chocolate Chip Cookies

There is really nothing to say about this other than......................OH MY YUMMMY IN MY TUMMY!! How I miss u Rolo!!!

I could eat this picture no problem!!!

Just before baking.....I love raw cookie dough!!

FATIMA M'S ROLO COOKIE

1 ½ cups unsalted butter; softened (only use 3/4 cup)

1 cup granulated sugar

1 cup packed brown sugar

1 tablespoon vanilla

2 eggs

3 3/4 cup all-purpose flour (use only 3 cups, and add more if needed)

2 teaspoons baking soda

1 teaspoon kosher salt

2 cups semisweet chocolate chips

3/4 cup chopped pecans

30 Rolos; frozen at least 2 hours (use mini rolos)

• Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans.
• Measure dough using a medium cookie scoop (about 1.5 tablespoons). Roll into a ball and then flatten in the palm of your hands.
• Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo.
• Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking.
• On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.
• Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.

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Jujey's Coconut Cookies

I had this package of coconut in my house, and I had no idea what to do with it, so I went searching on the web, and came across this amazing coconut cookie recipe!!! oooooh my they are delicious, and that is coming from a person who doesn't care for coconut!!! Try them and enjoy!!!

JUJEY'S COCONUT COOKIES

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/3 cups flaked coconut
• 
  
• Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

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Jujey's Double Chocolate Chip Cookies

Don't make these if u r dieting...they r so good!!!!

JUJEY'S DOUBLE CHOCOLATE CHIP COOKIES

1 cup butter, softened

1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips (I used a Dairy Milk Bar)
1/2 cup chopped walnuts (optional)

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Note: After forming the balls, place in the fridge for a few hours. By doing this before baking will eliminate having flat cookies.

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Raquel's Chocolate Cinnamon Heart Cookies

I made these cookies for a friend of mine this morning and they're to die for. You really need to add a lot of cinnamon if want it to be obvious 1 tsp isn't hardly enough.

How cute are these!!!

RAQUEL'S CINNAMON HEART COOKIES


3/4 cup (1 1/2 sticks) butter
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp. ground cinnamon (use a little more if you really like cinnamon)
1 tsp. baking powder
1/2 tsp. salt

Optional--
4-6 oz. bittersweet chocolate
1 tsp. vegetable shortening

• Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one.
• Whisk together dry ingredients. Add the dry ingredients in several additions to the creamed mixture. Be careful not to overmix. Chill the dough several hours, or overnight.
• Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
• Roll dough out on a lightly floured surface--1/8 to 1/4" depending on how thick you want them. Cut into desired shapes and place on baking sheets. Bake for 5-6 minutes, more if the cookies are thicker. Let cool completely.
• Melt bittersweet chocolate and shortening on 50% power in the microwave or use a double-boiler. Dip half of the each cookie into the chocolate and lay on parchment or waxed paper and let the chocolate harden.
• Store in an airtight container between layers of waxed paper in a cool, dry place.

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Jujey's Snickerdoodle Cookies

Here's a really easy & tasty cookie to make, & best thing is that u probably have all the ingredients at home.

Here's what they looked like before they went in the oven

And the final result

 

JUJEY'S SNICKERDOODLE COOKIES

1/2 cup butter, softened
1/2 cup shortening (I didn't have so just added an extra 1/2 cup of butter)
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar (didn't have so used 2tsp of vinegar instead)
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

• Preheat oven to 400 degrees F (200 degrees C).
• Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
• Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
• Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

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Raquel's Cinnamon Chip Spice Cookies

I got this recipe from Allrecipes.com it's awesome my family really loves them. I get my cinnamon chips from Candylicious in Dubai I haven't found them here in Saudi Arabia. If you can't find the cinnamon chips I would add 2 teaspoons of ground cinnamon and just omit the chips . I also changed the recipe a bit it asks for 2 cups of white sugar but i substituted one cup with brown sugar, and I only put 1tsp of salt 2 was a bit much. I think you could add nuts if you like.

RAQUEL'S CINNAMON CHIP SPICE COOKIES

1 1/2 cups shortening
1 cup white sugar
1 cup brown sugar
2 eggs
2 tablespoons vanilla extract
1/2 cup light molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 (10 ounce) package HERSHEY®'S Cinnamon Chips
1 cup white sugar for decoration

• Preheat oven to 350 degrees F (175 degrees F).
• In a large bowl, cream together the shortening and 2 cups sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and molasses. Combine the flour, baking soda, salt, nutmeg and ginger; stir into the sugar mixture until well blended. Mix in cinnamon chips. Dough will be stiff. Roll into walnut sized balls and roll each ball in remaining sugar. Place cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven, or until tops are crackled. Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

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Fatima M's Triple Chocolate Cookies!

Yummmmmmmmmmmmmm, I wanna lick the bowl!!

FATIMA M'S TRIPLE CHOCOLATE COOKIES

2 packages chocolte cake mix
4 eggs
2/3 cup vegetable oil

• Preheat oven to 325
• Mix all of the three ingedients.
• Use a small scoop ( about 2" ball) and roll the ball between your two hand and flatten, place on parchment paper about 1" apart.
• Bake about 4 mins top rack and then move to bottom rack for another 4-5 mins. Let cool.

Filling:

1 package room temp creme cheese
2 tblsp cocoa
2 cups icing sugar
1/2 cup mini ch chips

• Beat cr cheese, add icing sugar and cocoa and mix until light and creamy.
• Mix in ch chips.
• Place a tblsp of icing on the inside of one cookie and top with other cookie. Put in a cool place because of the cream cheese- this also sets the cookie really well.

Cheater recipe, but easy, yummy and kid friendly!

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Jujey's Cut-Out Kids Cookies!

The other day my kids and I decided to make cut out sugar cookies. They had so much fun rolling out the dough and then decortaing them with the icing. Honestly the cookies tasted amazing. This is a great way to have ur kids occupied!

Here's the kids mess they made while making them

Cookies in the oven....don't bake fully, so they stay soft

Volia...my kids masterpieces...there's barney on the right, they had so much fun!

JUJEY'S CUT OUT SUGAR COOKIES

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven

ICING

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon vanilla extract
assorted food coloring

• .In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
• Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

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Fatima H's Chocolate Chip Cookies

FATIMA H'S CHOCOLATE CHIP COOKIES


2 cups flour
¾ brown sugar
½ cup white sugar
¾ tsp baking soda
¾ tsp salt
1 1/8 cup chocolate chips
¾ cup butter or margerine
2 eggs
1 ½ tsp vanilla

• Mix together the flour, sugar, baking soda, and salt.
• Add butter, eggs and vanilla to dry mixture, creaming together with a wooden spoon.
• Fold in the chocolate chips.
• Drop tablespoon size balls onto an ungreased baking sheet and bake at 350 degrees for 8-10 minutes.
• Remove cookies from baking sheet onto wire rack to cool for 10 minutes before storing in airtight container so that the inside remains chewy.

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Hoda's Peanut Butter Cookies!

WOW! These cookies look amazing!! And great thing is that u won't feel so guilty eating them! Great Job Hoda!!


From Hoda:
Assalamu 'Alaikum ladies,

With all that talk about peanut butter cookies last month I was on a mission to find a healthy recipe. I ended up just finding a recipe in my Better Homes Cookbook and alternating/modifying the ingredients to come up with something healthier. As as a side note, regular peanut butter, like the Jiff's or Kraft etc has tonssss of preservatives added to it. When you compare the ingredients of the regular peanut butter and Natural butter you'll see the difference. Natural PB just has peanuts and sometimes salt as the ingredients, where the other stuff is loaded with plain old junk. And the best part is the Natural stuff tastes A LOT better.

HODA'S HEALTHY PEANUT BUTTER COOKIES

1/2 Cup butter softened
1/2 Cup peanut butter
2/3 Cup honey
1 egg
1/2 tsp baking powder
1/2 tsp baking soda
2 cups of flour

• Mix all the ingredients except for the flower together (using a spoon). Once the butter has mixed in somewhat with the other ingredients use a blender to blend all the ingredients together. Blend until you see consistency in the batch. Gradually add the flour. Make little balls and flatten with a fork (makes a nice design too ;)) then bake for 12-14 min at 350. Cookies will almost look like they're not done, but once they cool taking them out at this time is what will keep them soft.

Enjoy!

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Jujey's Chocolate Chip Cookies!

Well what can I say, these cookies are delicious. For years, I have been using a certain chocolate chip recipe from allrecipes that has like 3000 ratings, and I always thought nothing could beat it, but I was mistaken. I found my families new favorite chocolate chip cookie recipe!! DELICIOUS!!! (btw, I know my plates are pathetic...soon I am going to go out and buy some nice plates, so my pics will do justice to the taste of the food)

JUJEY'S CHOCOLATE CHIP COOKIES

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups brown sugar
6 tablespoons white sugar
2 eggs
4 teaspoons vanilla extract
1 bag chocolate chips (I used a chopped up Dairy Milk Bar)

• Preheat an oven to 300 degrees F (150 degrees C).
• Gently mix the flour, baking powder, baking soda, and salt with a fork in a bowl. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.
• Divide the dough into 24 3-tablespoon-sized balls. Flatten the balls to about 1/4-inch thick onto a baking sheet.
• Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet until the centers begin to set, about 20 min.

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