Ginger Sugar Cookies

Green ginger sugar cookie

Are you dyeing any food green this year to celebrate St. Paddy’s Day?? We decided green ginger sugar cookies were obnoxiously festive and appropriate for such a playful day.

These cookies are a basic sugar cookie but the ginger sugar gives them a hint of a bite! We used this recipe here BUT we replaced the regular sugar with our Ginger Sugar!!! (Oh, and we also added a few drops of green food coloring!)

Stay sweet,

XO

Charleston Spice Co.

Chocolate Sugar Cookies

These cookies are pretty darn tasty.

If I had to describe them in the most succinct and accurate way, I’d say they are the love child of a sugar cookie and the crispy edge of a brownie.

Chocolate Sugar Cookies

And they come out so perfectly smooth and delightful!! Each cookie was just flawless. I found the recipe here, and the author has some great tips for baking, I highly recommend you check out her blog!

The cookies looked like a blank canvas to me, so I added some Chipotle Royal Icing. YUP. 1/4 teaspoon chipotle powder + 3 cups confectioners sugar + just enough H2O to make a thick icing.

Chocolate Sugar Cookies

Here’s the recipe for these lovely cookies:

6 cups all purpose flour

1 1/4 cups cocoa nib powder

1 teaspoon salt

2 cups unsalted butter

2 cups granulated sugar

1 cup light brown sugar, packed

3 eggs, cold

2 teaspoons pure vanilla extract

In a large bowl sift together flour, cocoa nib powder, salt.

In an electric mixer with the paddle attachment, cream butter and sugars until fluffy and pale (about 5 mins). Beat in eggs until just combined.

On low speed, add flour mixture and blend until completely combined. Make two discs with the dough. Wrap separately and chill for at least 45 minutes.

Roll out the dough on parchment paper or a silicone baking mat. This cookie recipe is where I found the fun tip about using dowels to make lovely cookies that are all the same thickness – if you place a dowel on either side of the dough and roll it out until you are right up on the dowels you will be on your way to cookie perfection. Once dough is rolled out, transfer to a baking sheet and chill in refrigerator for 15 minutes.

Preheat the oven to 325° F.

Cut out your cookies and place them on a parchment paper lined baking sheet (wrap scraps back up and chill before rolling out again). Place in your freezer for another 15 minutes.

Bake for 15 minutes, or longer depending on the thickness of your cookie.

Cool on the baking sheet for 10 minutes then move to a wire rack to continue cooling. Will last a few days in an airtight container.

Chocolate Sugar Cookies

Stay sweet,

XO

Charleston Spice Co.

Peanut Butter Cookies

Whenever I’m feeling lost or sad or overwhelmed by the possibilities of the kitchen and the world I pick up Betty Crocker’s Cookie Book.

More specifically, a reprint of the 1963 edition. The illustrations and highly saturated photographs are enough to brighten any day. Not to mention, any recipe in this book is bound to result in something tasty. Like these peanut butter cookies:

Peanut Butter Cookies

Here’s how to make these delightfully thin but chewy cookies:

1/2 cup shortening

1/2 cup peanut butter (chunky or creamy, it’s your choice)

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 egg

1 1/4 cups all purpose flour

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

Mix shortening, peanut butter, sugars, and egg thoroughly. Blend together all dry ingredients and stir into shortening mixture. Chill dough.

Preheat oven to 375 F. Line a baking sheet with parchment paper. Roll dough into balls (about 1 1/4 inch in diameter) and place on sheet, flatten in crisscross pattern with a fork dipped in flour. Bake 10-12 mins. If left unattended these cookies will disappear so it’s best to keep them in a covered container…

Peanut Butter Cookies

xoxo,

Charleston Spice Co.

 

Lemon Icebox Cookies

Lemon icebox cookies

You know when you are day dreaming of eating something and you’re not quite sure what it’s name is but you know that it’s exactly what you want and crave. So then you have to search for a recipe to make that dream become a reality and you dive into the fray of the kitchen with the hope that blind faith and courage will help you recreate your vision.

Well, the other day I had a dream of biting into a thin crumbly but firm shortbread-like cookie with a delightful lemon flavor hinting of lemon curd and sunny afternoon tea time. So I went in search of a recipe and found this one from Martha Stewart.

And I made my dream come true.Lemon icebox cookies

Here’s what you need:

2 cups all-purpose flour

1 cup confectioners’ sugar

1 teaspoon coarse salt (I used Sel Gris)

1 tablespoon plus 1 teaspoon lemon zest

1 teaspoon fresh lemon juice

1 cup butter, cut into pieces

2 large egg yolks

1/4 cup granulated sugar (for rolling)

In a bowl combine flour, confectioners’ surgar, salt, and lemon zest. If you have a large food processor, pulse the flour mixture and butter until sandy (my food processor is fun sized so I only pulsed half at a time). Add yolks and lemon juice, pulse until dough forms. Divide dough and form into 1 1/2 inch logs. Wrap in plastic wrap and place in the freezer until firm (about 2 hours or up to a month).

Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Remove logs and roll in granulated sugar. Cut to desired thickness and place on two baking sheets lined with parchment paper. Bake for 15 minutes or until edges are golden brown, rotating halfway through. Let cookies cool on a wire rack.Lemon icebox cookies

Best if served with a cup of tea and some good conversation.

XO

Charleston Spice Co.

Chewy Dreamy Oatmeal & Coconut Chocolate Chip Cookies

Yup, that’s a mouthful of a title, but just try these cookies and you’ll get it.Oatmeal Coconut Chewy Dreamy Cookie

Before you make these you should know that they are better the day after they are made.

Sure, you can eat them right after they come out of the oven, but they will not be great, and you may be incredibly disappointed in me.

SO JUST WAIT FOR IT.

Hide them away after you make them and the next morning treat yourself to one for breakfast (HOWEVER if you are still in elementary or middle school don’t tell your mom I said it was okay for you to eat cookies for breakfast. You should never have cookies for breakfast (unless it’s your birthday). Oh and please don’t drink coffee yet either, save it for later in life, okay?).Oatmeal Coconut Chewy Dreamy CookieHere’s what you’ll need:

1 cup of butter (2 sticks)

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon Poudre Douce (or pie spice or cinnamon)

2 tablespoons cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 cups oats

2 OVERFLOWING cups shredded coconut, toasted

1/2 OVERFLOWING cup pecans, chopped

1 OVERFLOWING cup chocolate chips

Preheat oven to 350 F.

Beat together butter and sugars until creamy. Add eggs and beat well. Add combined flour, Poudre Douce, cocoa powder, salt, and baking soda. Mix well. Slowly stir in oats, coconut, pecans, and chocolate chips.

Place about 2 tablespoons worth of dough a couple of inches apart on a parchment paper lined baking sheet. Bake for 13 minutes, let cool on sheet for a couple of minutes then move to wire rack to continue cooling. Store in airtight container for at least 12 hours before enjoying.

Remember, some things are worth the wait,

XO

Charleston Spice Co.Oatmeal Coconut Chewy Dreamy Cookie