Hot Cocoa Meringue Cookies

 These crunchy, sweet, melt in your mouth meringue cookies are the perfect cookie to add to that holiday cookie plate. Thank you Chocolate, Chocolate and More

2 large egg whites
1/2 teaspoon of cream of tartar
1 cup of granulated sugar
1/4 cup of hot cocoa mix (without marshmallows)
1 cup of chocolate chips
chocolate sprinkles

• Preheat the oven to 300 degrees and spray a cookies sheet with nonstick spray.
• Using a stand or handheld mixer, whip the egg whites and cream of tartar on the highest speed until a soft peak forms. 
• Slowly add in the sugar and continue to whip until a stiff peak forms. 
• If you aren't sure if it's stiff, whip it a little more. 
• It shouldn't drip or move when you lift the beater up.
• Use a spatula to fold in the hot cocoa mix then the chocolate chip.
• Spoon the whites onto the cookie sheet 
• Add a few sprinkles on top
• Bake for 20-23 minutes  
• Turn the oven off but leave the cookies in for another 30 minutes. 
• Then it's ready to serve or store in a container.

Coconut-Salted Caramel Thumbprint Cookies

Combine toasted coconut and salty caramel with a simple cookie for a sweet treat that’s eye-catching and wonderfully delicious. Thank you Bake or Break

3 & 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
12 ounces sweetened flaked coconut
1 & 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 & 1/2 teaspoons vanilla extract
9 ounces Werther's Original® Baking Caramels (about 30 caramels)
1/4 cup heavy cream
sea salt, for garnish

• Preheat oven to 350°F.
• Line baking sheets with silicone liners or parchment paper.
• Whisk together the flour and salt. Set aside.
• Place the eggs in a bowl.
• Place the coconut in another bowl. Set aside.
• Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
• Mix in the vanilla.
• Reduce mixer speed to low.
• Gradually add the flour mixture, mixing just until combined.
• Dough will be crumbly so squeeze it in your hand for a few seconds to get it to hold together
• Using a tablespoonful of dough at a time, press the dough in your hands to form balls.
• Roll each ball in beaten egg, and then roll in coconut.
• Place the balls on the prepared baking sheets.
• Use the handle of a wooden spoon to make an indentation in each cookie.
• Bake the cookies for 10 minutes.
• Remove the pan from oven, and use the handle of a wooden spoon to make indentations again.
• Bake the cookies 8 to 10 more minutes, or until cookies are golden brown.
• Cool the cookies on pans on wire racks.
• Place the caramels and cream in a small saucepan.
• Cook over medium-low heat until mixture is smooth.
• Spoon the caramel into cookie indentations.
• Sprinkle with sea salt.
• Allow the caramel to set before serving.

Walnut Linzer Cookies

Linzer cookies are believed to have originated in the city of Linz, Austria, and are traditionally two round cookies held together with a layer of preserves or jam. The raspberry fruit filling used in this soft buttery cookie complements the nutty flavor of the walnuts.

1 1/2 cups butter, softened
2/3 cups granulated sugar
2 1/3 cups all-purpose flour
1/2 cup California walnuts, toasted, finely ground
1 teaspoon cinnamon, ground

Icing:
1/2 cup icing sugar
2 teaspoons rum or vanilla
1/4 cup California walnuts, finely chopped

Filling:
1 cup raspberry jam

• Preheat oven to 350°F. 
• In bowl beat butter and sugar on high until light and fluffy, about 3 minutes. 
• In small bowl whisk together flour, walnuts and cinnamon. 
• Stir flour mixture into butter until well blended.
• Divide dough into three pieces and shape into discs. 
• Wrap well with plastic wrap and refrigerate until well chilled. 
• On a lightly floured surface, roll out each disc to 1/8-inch thickness.
• Using a 1 1/2 inch round fluted cookie cutter, cut dough into rounds. 
• Use a small cutter to make holes in the center of half of the rounds.
• Arrange on parchment-lined baking sheets about 1 inch apart and chill in fridge for 15 minutes. 
• Bake the cookies in the center of preheated oven, 1 sheet at a time, until cookies are pale golden, about 15 minutes. 
• Transfer to rack and let cool completely. 
• Repeat with remaining dough.
• In bowl, whisk together icing sugar and rum. 
• Brush over cookies with cutouts and sprinkle with finely chopped walnuts. 
• Spoon approximately 1 teaspoon of the jam onto the bottom side of the solid cookies. 
• Top with cutout cookies. 
• Repeat with remaining cookies.

Cranberry and White Chocolate Cookies

Soft, thick, and puffy white chocolate chip cranberry cookies

3/4 cup unsalted butter, softened to room temperature
3/4 cup (150g) packed dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (135g) white chocolate chips
3/4 cup (105g) dried cranberries

• Beat the butter for 1 minute  until completely smooth and creamy. 
• Add the brown sugar and granulated sugar and mix until fluffy and light in color. 
• Beat in egg and vanilla. 
• Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. 
• Slowly mix into the wet ingredients until combined. The dough will be quite thick. 
• Add the white chocolate chips and dried cranberries  
• Mix until evenly disbursed. 
• Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours  
• Chilling is mandatory for this cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes
• Preheat oven to 350F. 
• Line two large baking sheets with parchment paper or silicone baking mats. 
• Set aside.
• Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. 
• Scoop about 1 Tablespoon of dough and roll into balls. 
• Place 10 - 12 on each baking sheet. 
• Bake in batches for 8-10 minutes, until barely golden brown around the edges. 
• They will look extremely soft when you remove them from the oven. 
• Allow to cool for 5 minutes on the cookie sheet. 
• If the cookies are too puffy, try gently pressing down on them with the back of a spoon. 
• They will slightly deflate as you let them cool. 
• Transfer to cooling rack to cool completely.

Make ahead tip: 
Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature before rolling into balls. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 

Oatmeal Cranberry Sandwich Cookies with White Chocolate Creme Filling

Oatmeal cranberry cookies filled with sweet white chocolate buttercream frosting. Add these cookies to your holiday baking list! Thank you Two Peas and their Pod

1 1/4 cups all-purpose flour

1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups old fashioned oats
1 cup of dried cranberries

For the White Chocolate Buttercream:
2 cups white chocolate chips
1 cup unsalted butter, at room temperature
3-4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk, or as needed

• Preheat the oven to 375 degrees F. 
• Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl whisk together the flour, salt, baking powder, baking soda, and cinnamon. 
• Set aside.
• Using a mixer, beat the butter and sugars together until smooth and creamy. 
• Mix in the egg and vanilla. 
• Slowly add the dry ingredients. 
• Mix until just combined. 
• Stir in the oats and dried cranberries.
• Roll cookie dough into tablespoon size balls and place on prepared cookie sheet. 
• Bake for 10 minutes or until light golden brown. 
• Let cookies cool on the baking sheet for two minutes. 
• Transfer to a cooling rack and cool completely. 
• While the cookies are cooling, make the white chocolate buttercream. 
• Place white chocolate chips in a microwave-safe bowl 
• Heat in 30-second intervals until chips begin to melt, about 1 minute. 
• Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. 
• Stir until chocolate is smooth and no more lumps remain. 
• Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. 
• Beat in half of the powdered sugar, melted white chocolate, vanilla and milk until mixture is smooth and creamy.
• Slowly beat in remaining powdered sugar until smooth 
• If frosting is too stiff, add in a little more milk.
• To make the sandwich cookies, spread or pipe white chocolate buttercream on the inside of one cookie. 
• Top with another cookie. 
• Continue making sandwich cookies. 
• Store cookies in an air-tight container at room temperature.

Note-you may have extra buttercream, depending on how much you add between each cookie. You can keep the leftover buttercream in the fridge for up to a week.

Eggnog Log Cookies

An ideal Christmas gift from your kitchen. Thank you Across My Kitchen Table

1 cup butter, softened

3/4 cup sugar

1 1/4 tsp. ground nutmeg

1 egg

2 tsp. vanilla

3 cups flour
FROSTING:

1/4 cup butter, softened 3 cups confectioners sugar, divided

1 tsp. vanilla

2 Tblsp. light cream (or use evaporated milk)

Ground nutmeg (freshly ground is wonderful!)

• Cream butter and sugar in a large mixer bowl. 
• Add nutmeg, sugar, and vanilla; mix thoroughly. 
• Stir in flour to mix well. 
• If necessary, chill dough for easier handling. 
• Shape dough into logs about 3 inches long and 1/2 inch in diameter. 
• Place logs 2 inches apart on ungreased baking sheets. 
• Bake at 350º for 15 minutes or until lightly browned. 
• Remove to wire racks and cool completely.
• For frosting, cream butter until light and fluffy. 
• Add 2 cups of the confectioners sugar and the vanilla; mix well. 
• Beat in cream and remaining sugar. 
• Frost cookies. 
• With the tines of a small fork, make lines down the frosting to simulate bark. 
• Sprinkle with nutmeg. 

Cream Cheese Sugar Cookies

Seriously melt in the mouth. Thank you Beneath My Heart

1 cup sugar
1 cup margarine or butter, softened
3 oz. package of cream cheese
1/4 tsp Salt
1/2 tsp Almond extract
1/2 tsp vanilla extract
1 egg yolk (reserve white)
2 cups all purpose flour

• Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer. 
• Mix in flour until well blended.
• Roll into a ball and wrap in plastic wrap.
• Refrigerate for two hours.
• Heat oven to 375 degrees. 
• Roll out dough, one third at a time, on a lightly floured surface. 
• Using a cookie cutter dipped in flour, cut out cookies as close together as possible.
• Place the cookies one inch apart on ungreased cookie sheets. 
• To prevent breaking, move cookies to and from baking sheets with a  spatula 
• Leave cookies plain or brush with slightly beaten egg white and sprinkle with colored sugar.
• Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown. 
• Cool completely
• If desired, use the almond glaze below.

Almond Glaze:
1 cup confectioner’s sugar
1/4 tsp. almond extract
2 Tb. water
4 drops of food coloring

• Stir all ingredients until smooth.
• Pour 1 teaspoon of glaze on each sugar cookie. 
• Use the back of the teaspoon to spread glaze evenly over cookie. 
• Let glaze dry.

Pumpkin Oatmeal Cookies with Walnuts and Cranberries

Filled with wonderful fall flavours. Thank you Common Sense Home

2 cups all-purpose flour 
1 cup uncooked oatmeal – quick cooking for a softer cookie, old fashioned for a chewier cookie
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom - substitute more cinnamon if you don’t have cardamom
1 cup (8 ounces) butter, softened
1 cup light brown sugar, packed
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup pumpkin puree or canned solid pack pumpkin
1 cup dried cranberries or dried tart cherries
1 cup chopped walnuts or pecans

• Heat oven to 350°. 
• Lightly grease baking sheets or line with parchment paper.
• In a medium bowl, mix together dry ingredients and set aside. 
• Cream the butter and sugars in a large bowl until well blended. 
• Mix in the egg, vanilla, and pumpkin
• Add the dry ingredients and stir gently until blended. 
• Stir in cranberries or tart cherries and chopped nuts
• Drop by teaspoonfuls onto the prepared baking sheets.
• Bake for 12 to 15 minutes, or until lightly browned around the edges and set.  
• Don’t overbake!  
• Cool for a few minutes on the pan to set up before moving to a wire rack to cool completely. 

Jack O Lantern Sugar Cookies

Cute....and delicious. Perfect for Halloween. Thank you Mommys Kitchen

1/3 cup unsalted butter, softened

1/3 cup shortening

1 cup granulated sugar

1 tsp baking powder

dash salt

1 egg

1 tsp vanilla extract

2 cups all purpose flour

Coloured Icing:

2 cups confectioner’s sugar (powdered sugar)

1 tablespoon softened butter or margarine

4 - 5  tablespoons milk

1 1/2 teaspoons vanilla extract

orange & green food coloring or icing paste
Candy corns & Licorice Ropes  (mouth and eyes)

• In a medium size bowl beat shortening and butter together with a electric mixer. 
• Add sugar, vanilla extract and egg.
• Mix the flour, baking powder and salt together then add to the creamed mixture. 
• Mix together scraping the sides of the bowl and form into a ball
• Place dough inside a large zip lock bag and refrigerate for at least 2 hours.
• Remove dough and let sit on the counter at least 30 minutes. 
• Roll dough on a lightly floured surface until it is about 1/4 inch thick.
• Cut with pumpkin shaped cookie cutter and place on a un greased baking sheet.
• Bake at 375 for 7-8 minutes or until edges are firm and start to get golden brown. 
• The bottom of the cookies should be light brown as well.
• Remove from oven and let cool on baking sheet 5 minutes. 
• Remove and place on a baking rack to cool completely. 
• Frost with colored icing.
• To make the icing, mix all ingredients together blending with a fork. 
• If too dry, add a little more milk. 
• The icing is thin and pourable, so don't be alarmed. 
• Once mixed, remove about 1/2 cup to a separate bowl to use as green icing for the stems.  
• To the remaining icing add a few drops of orange food coloring or icing paste. 
• Spoon over cookies and let the icing run off the sides. 
• Add candy corn eyes and a licorice mouth. 
• Let frosted cookies set for at least 6 hours or overnight so the icing will harden.

Glazed Pumpkin Streusel Sugar Cookies

Soft and chewy pumpkin sugar cookies with a vanilla pumpkin glaze and pumpkin streusel topping. Thank you Swanky Recipes

1/2 cup {1 stick} softened butter

½ cup vegetable oil
½ cup pumpkin puree {not pumpkin pie filling}
1 cup granulated sugar
½ cup powdered sugar
½ teaspoon vanilla extract
2 large eggs
4 cups all purpose flour
¼ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon salt
½ teaspoon pumpkin pie spice
⅛ teaspoon nutmeg
2 tablespoons vanilla or pumpkin pudding, optional  

Streusel Topping
¼ cup butter, cold
¼ cup sugar
¼ cup brown sugar
⅓ cup flour
½ teaspoon cinnamon
dash of pumpkin spice
¼ cup old fashioned oats, optional

 Pumpkin Glaze
1 cup powdered sugar
1 - ½ tablespoons water
few dashes of pumpkin spice

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper or foil.
• In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until mixed and smooth.
• Slowly mix in all dry ingredients until completely incorporated.
• Scoop 1½ tablespoon onto prepared baking sheet 
• Flatten to ½ inch thick using the bottom of a glass.
• If the dough is sticking to the glass, use cooking spray to coat the bottom of the glass.
• Bake 8-9 minutes.
• Allow cookies to cool before adding pumpkin glaze and streusel topping.
• In a medium bowl, whisk together sugar, brown sugar, flour, cinnamon, oats and pumpkin spice
• Cut in butter until crumbly. 
• Use your hands to mix if needed and refrigerate until needed again. 
• Make the glaze.
• In a small bowl, combine water and powdered sugar. 
• Use a spoon to stir and incorporate well.  
• Add a few dashes of pumpkin spice to taste. 
• Use a spoon to drizzle icing across cookies.
• Gently add and crumble streusel topping on cookies and top with more icing if desired.

White Chocolate Chip Pumpkin Spice Pudding Cookies.

Super Easy, Super Delicious and Perfect For Fall! Thank you Gonna Want Seconds

1 Cup (2 Sticks) Unsalted Butter, At Room Temperature
3/4 Cup Brown Sugar, Packed
1/4 Cup White Sugar
1- 3.5 Ounce Package Instant Pumpkin Spice Pudding
2 Large Eggs
1 Teaspoon Vanilla Extract
2 1/4 Cups All-Purpose Flour
1 Teaspoon Baking Soda
2 Cups White Chocolate Chips

• Preheat oven to 350 Degrees.
• In a large mixing bowl add butter and both sugars and cream together.  
• Add pudding mix, eggs and vanilla and mix.  
• Add flour and baking soda and mix until well combined. 
• Stir in white chocolate chips until evenly distributed.
• Roll dough into 1 inch balls and place on a silpat lined or greased cookie sheet.
• Bake in preheated oven for 8-12 minutes.

Rolo Double Chocolate Chip Christmas Cookies

Thank you Living Locurto

2¼ cup flour

1 tsp baking soda
½ tsp salt
1 cup butter
½ cup sugar
¾ cup brown sugar
1 small package instant vanilla pudding mix
2 tsp vanilla
1 egg
½ package chocolate chips (red and green)
½ cup dark chocolate chips (optional)
1 bag of Rolos
Holly Sprinkles (optional)

• Preheat oven to 350°.
• Stir baking soda, flour and salt; set aside.
• Combine butter, sugars and pudding mix, beating until fluffy.
• Add vanilla and egg; beat until smooth.
• Add dry ingredients; mix well.
• Stir in chocolate chips.
• Roll dough into balls and bake for 8-10 minutes.
• Remove cookies from oven, place on a wire rack to cool
• Before cookies cool, stuff a Rolo in the middle of the cookie.
• While the Rolo is still warm, gently add holly sprinkles to the top of the candy.

Old-Fashioned Ginger Snap Cookies

Incredibly easy and delicious Christmas Classic. Thank you Mom Endeavors

¾ cup shortening
1 cup sugar (white)
1 egg, unbeaten
¼ cup molasses
2 cups sifted flour
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger

• Preheat oven to 375 degrees F.
• In a large mixing bowl, mix together all ingredients until well-combined.
• Roll dough into little balls (about the size of a walnut).
• Roll balls in sugar on drop on to a greased cookie sheet 1" apart.
• Bake 10-12 minutes.

Cream Cheese Chocolate Croissant Cookies

Fabulous cookies to give as a gift...or just keep for the family. Thank you Chocolate, Chocolate and More

1 cup butter, softened
1 block (8 ounces) cream cheese, softened
2 Tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups all purpose flour
1 egg white
1 tablespoon water
decorator sugar for dusting

2 tablespoons melted butter
6 tablespoons granulated sugar
2 cups mini chocolate chips

• Cream butter and cream cheese together until smooth. 
• Add in sugar and vanilla, beat again until incorporated. 
• Mix in flour and salt.
• Separate dough into 6 equal parts. 
• Wrap in plastic wrap and refrigerate for 30 minutes to firm up dough.
• Remove dough from refrigerator 
• Roll out each section of dough to about 8 inches in diameter, 
• Place on wax paper on a plate using wax paper to separate disks. 
• Place back in refrigerator for another 30 minutes.
• Working with one disk at a time, Brush with melted butter, 
• Then sprinkle 1 tablespoon sugar over entire surface and then 1/4 cup mini chocolate chips. 
• Cut into 8 wedges using a sharp knife or a pizza cutter works best. 
• Roll each wedge up starting with the wide end, into a croissant shape.
• Place cookies on a lightly greased or parchment lined baking sheet. 
• Beat egg white and water to create an egg wash. 
• Brush tops of cookies with egg wash then sprinkle with decorator sugar.
• Bake in a preheated 350 degree oven for 20-22 minutes just until golden. 
• Remove from oven and let rest on cookie sheet for 10 minutes before placing on racks to cool completely.

Cranberry Ginger Sugar Cookies.

These flavours are great together! Thank you 365 Days of Baking and More

1 1/2 cups + 6 tablespoons flour

3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
1 egg
1/2 cup chopped fresh cranberries
1 tablespoon chopped crystallized ginger

• In a medium bowl, sift together flour, baking powder, and salt.
• In the bowl of a mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until light and fluffy.
• Add the egg, cranberries, and crystallized ginger until thoroughly combined.
• Gradually add the flour and mix on lowest speed until just blended.
• Place a piece of plastic wrap on the counter and place half of the dough onto it, shaping it into a log about 2-inches in diameter.
• Do the same with the other half of the dough.
• Chill for several hours in refrigerator until firm.
• Preheat oven to 375 degrees F.
• Cut into slices about 1/4-inch thick and place on a baking sheet lined with parchment.
• Bake for 10 minutes, until firm, but not browned.

Chocolate Mint Cake Mix Cookies

Always a Christmas cookie plate hit! Thank you The Cards We Drew

1 box of chocolate cake mix
8 oz. cream cheese softened
1/4 cup of butter
1 egg
1 tsp. vanilla
1 cup Andes Mint Chips

• Mix all ingredients together (dough will be VERY thick).
• Preheat oven to 375 degrees.
• Scoop dough into rounded tablespoons 
• Bake on ungreased cookie sheet for 10-12 minutes.

Christmas Chocolate Drops

Try some yummy morsels that go great with a cold cup of milk. Santa will love them too! Thank you Love Bakes Good Cakes

1 bag Dove® Promises® Dark Chocolate
8 tbsp. (1 stick) butter
⅓ cup flour
¼ cup cocoa powder
1 tsp. baking powder
¼ tsp. salt
2 large eggs
⅔ cup sugar
2 cups chopped nuts: such as walnuts, pecans or toasted almonds
2 cookie sheet pans
foil paper

• Preheat the oven to 325 degrees. 
• Line the sheet pans with foil and set aside.
• Melt half of the DOVE® PROMISES® Dark Chocolate with the butter in the top of a double boiler until smooth. 
• Remove from heat and let cool to room temperature. 
• Meanwhile, roughly chop the remaining chocolate and set aside.
• To make the batter, combine the flour, cocoa, baking powder and salt in a small bowl, set aside. 
• In a large bowl, beat the eggs and sugar until thick and light yellow, about 2 minutes.
• Stir in flour mixture and cooled chocolate and beat for 1 minute. 
• Fold in the remaining chopped DOVE® PROMISES® Dark Chocolate and nuts.
• Drop tablespoons of batter onto the prepared cookie sheet pans about 2 inches apart. 
• Bake for approximately 10 minutes, or until just firm. 
• Remove from the oven, transfer to a wire rack and cool for 5 minutes before removing from the cookie sheet pans.

Pumpkin Gingersnap Cookies

Thank you Two Peas and Their Pod

• ½ cup of butter, at room temperature
• 1 cup granulated sugar, plus more for rolling the cookies
• ½ cup of pure pumpkin (I used Libby's canned pumpkin)
• ¼ cup of molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt

• In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. 
• Add the pumpkin, molasses, egg, and vanilla extract 
• Mix until well combined.
• In a medium bowl, whisk together flour, baking soda, spices, and salt. 
• Add dry ingredients to wet ingredients and mix until combined. 
• Refrigerate the cookie dough for at least 1 hour. 
• The dough can be chilled for 2-3 days.
• When you are ready to bake, preheat oven to 350° F. 
• Line a baking sheet with a Silpat or parchment paper. 
• Place sugar in a small bowl. 
• Roll tablespoon-sized balls of dough in sugar until well coated 
• Place on prepared baking sheet, about 2 inches apart. 
• Bake for 10–12 minutes, or until cookies look cracked and set at the edges. 
• The cookies will still be soft. 
• Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely

Cinnamon Roll Cookies

Eat plain...Eat with frosting...Eat sandwiched together.. Any way you choose they are delicious. Thank you Oh Sweet Basil

1 stick of salted butter, softened
1/2 cup of brown sugar
1/2 cup of white sugar
1 large egg, whisked
3/4 teaspoon vanilla
1 1/4 cup flour
2 tablespoons french vanilla pudding
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup white chocolate chips
1 cup cinnamon chips

Optional : Cinnamon Roll Frosting

• Heat the oven to 350 degrees. 
• Line a baking sheet with parchment paper or a silpat.
• In a mixer, combine the sugars, and butter. 
• Mix for 1 minute then add the vanilla and egg and mix for another 15 seconds.
• In a small bowl, whisk together the flour, pudding, baking soda and cinnamon. 
• Mix for 30 seconds 
• Add the cinnamon and white chocolate chips. 
• Scoop out the dough onto the baking sheet and bake for 10 minutes.
• Meanwhile, make the cinnamon roll frosting.
• Remove the cookies from the oven 
• Allow to cool and frost

Caramel Stuffed Pumpkin Cookies

These are scrumptious eaten warm from the oven while the caramel is gooey but they’re still delicious later on too when they cool off. Thank you Cinnamon Spice and Everything Nice

1/2 cup unsalted butter, room temperature

1 + 1/2 cups granulated sugar, divided

1/3 cup canned pumpkin (not pumpkin pie filling)

1/2 teaspoon vanilla extract

1 + 1/2 cups all-purpose flour

2 tablespoons + 1/2 teaspoon ground cinnamon, divided

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 (14 ounce) bag Rolos (for soft middles) or Kraft Caramels (for hard, chewy middles) 

• Line 2 large cookie sheets with silpats or parchment paper.
• In a large mixing bowl or stand mixer beat the butter and 1 cup sugar together on medium speed for 2 minutes. 
• Add the pumpkin and vanilla beat on low for 2 more minutes.
• In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. 
• Add to the sugar mixture and beat on low just until combined. 
• Refrigerate for 30 minutes.
• After 30 minutes scoop up a slightly rounded tablespoons of the dough, 
• Put a caramel in the center and roll into a ball. 
• Set on one of the parchment lined cookie sheets 
• Repeat until all the cookie dough is used up. 
• Refrigerate for at least 2 hours or overnight.
• When ready to bake preheat oven to 350 degrees F. 
• Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
• Working in batches, roll the cookies in the cinnamon sugar 
• Bake 2 inches apart for 14 minutes. 
• Refrigerate the unbaked cookies in between batches.
• Allow the cookies to cool completely on the baking sheets. 
• Store in tightly covered containers up to a week.