Cookies | Stephanie's Slice Of Life

Category: Cookies
- Soft Snickerdoodles
  
  Posted at 10:47 am by StephMo
  
  Jun 2nd
  
  Snickerdoodles have never really been one of my favorite cookies because they are typically a crunchy cookie, and I prefer softer cookies. Recently my cousin made these cookies and I was surprised that they were soft, and very quickly became one of my new favorites. She was kind enough to share the recipe and today I gave them a try. So good!
  
  If you like a crunchier Snickerdoodle, you can find another recipe in my blog that should satisfy your crunchy craving.
  
  These are really easy to make, and a little too easy to eat multiple of in one sitting.
  
  Ingredients:
  
  3 cups flour
  
  2 tsp cream of tartar
  
  1 tsp baking soda
  
  1 1/2 tsp cinnamon
  
  1/2 tsp salt
  
  1 cup (2 sticks) butter, softened
  
  1 1/3 cup sugar
  
  1 large egg, + 1 large egg yolk
  
  2 tsp vanilla
  
  1/3 cup sugar
  
  1 tsp cinnamon
  
  Preheat the oven to 375 degrees. Line cookie sheets with parchment paper.
  
  Sift together the dry ingredients in a medium sized mixing bowl. Set aside.
  
  In a stand mixer, or with a hand held mixer combine the softened butter and sugar on high speed until smooth and creamy. Add the egg, egg yolk, and vanilla, and beat on medium speed until combined while scraping the bowl frequently.
  
  With the mixer on low, slowly add the dry ingredients to the wet ingredients until combined. Dough will be thick.
  
  Combine the 1/3 cup sugar and 1 tsp cinnamon on a plate or in a bowl. Roll the dough into balls with your hands and roll the balls into the cinnamon sugar topping.
  
  Place on the cookie sheets. You can top with a little more of the cinnamon sugar if you’d like, and honestly why wouldn’t you?
  
  Bake for 10 minutes. The cookies may be puffy so you can flatten them a little with a spatula.
  
  Let cool on the cookie sheets for 10 minutes before transferring to a cookie rack. Eat and repeat.
  
  Posted in Cookies, Soft Snickerdoodles | Tagged cookie recipe, food blogger, snickerdoodles, snickerdoodles recipe, soft snickerdoodles, stephanie's slice of life
- M&M Brownie Cookies
  
  Posted at 5:25 pm by StephMo
  
  Jan 3rd
  
  When I first found this recipe it was called a one bowl recipe, which of course I loved. However, after reading the recipe I decided to make it a two bowl recipe. One bowl is ideal, but two bowl isn’t all that bad right? The cookie dough consistency resembles brownie batter which of course is why they are called brownie cookies.
  
  I used to make another brownie cookie recipe for years, I’ll have to dig that out at some point and compare the two. Or maybe not since these turned out so good! If you are looking for a non-chocolate M&M cookie recipe you can also find one in my blog.
  
  So let’s make some cookies!
  
  Ingredients:
  
  3/4 cup butter
  
  1/2 cup sugar
  
  3/4 cup brown sugar, packed
  
  1 egg
  
  1 tbsp. vanilla
  
  1 1/2 cups flour
  
  1/2 cup cocoa powder
  
  1 tsp. baking soda
  
  1/2 tsp. salt
  
  1/2 cup M&Ms
  
  1/2 cup semi-sweet chocolate chips
  
  In a large mixing bowl melt the butter in the microwave and let cool for a few minutes. Add the sugar and brown sugar, mix well.
  
  In a separate mixing bowl sift together the flour, cocoa powder, baking soda, and salt. As you know I always encourage sifting flour mixtures but especially when using cocoa powder. That is why I changed this one bowl recipe to two bowls. Cocoa doesn’t incorporate well unless it is sifted. It’s worth the extra bowl.
  
  Add the flour mixture to the butter/sugar mixture and combine well. It is a very thick dough. Fold in the M&Ms and chocolate chips.
  
  Refrigerate the dough for about an hour.
  
  Preheat the oven to 350 degrees. Grease cookie sheets with cooking spray.
  
  You can either roll the dough into balls with your hands, or use a cookie scoop like I used. If using a cookie scoop use your fingers to pack the dough into the scoop.
  
  You can add a few extra M&Ms on the top of the cookies if you want.
  
  If the dough gets too warm you can put it back in the refrigerator between batches.
  
  Bake for 10 minutes, and let cool on the cookies sheets for 1-2 minutes before transferring to a cooling rack.
  
  Yum!!
  
  Posted in Cookies, M&M Brownie Cookies | Tagged brownie cookie recipe, brownie cookies, cookie recipe, food blog, food blogger, m&m brownie cookie recipe, m&m brownie cookies, stephanie's slice of life
- Chocolate Covered Oreos
  
  Posted at 1:39 pm by StephMo
  
  Jan 1st
  
  For years I have been chocolate dipping Oreos around the holidays, but they never looked professional. I would use tongs and dip them in the melted chocolate and remove the excess chocolate by tapping the tongs on the edge of the bowl. They looked nice, and of course tasted delicious, but never looked like the ones I had seen in stores and I always just chalked it up to the fact that I wasn’t a professional candy maker.
  
  Well, one day not too long ago I had an “ah ha” moment and realized there must be a mold to make these professional looking Oreos, and sure enough there was. I purchased an inexpensive set of silicone molds on-line and they are one of the best purchases I have made. I’m not sure if you are like me, but I get very excited about things like this. A simple silicone mold and a little patience can get your Oreos to look like you are a professional, or pretty close to it.
  
  They make perfect gifts, and anyone that receives them will surely be impressed. There are so many different colors and flavors of melting wafers available that you can be as creative as you want. I made batches for Halloween,
  
  and even for birthdays.
  
  I even got a little creative this Christmas and made little snow scenes on the Oreos.
  
  Here’s how to get these Oreos looking so pretty:
  
  I put the molds on a cookie sheet even though I did not photograph it that way, it makes it easier to move the molds.
  
  Once you have melted your chocolate, put about a tablespoon full in each mold. Tap the cookie sheet repeatedly on your counter or table to spread the chocolate and to get rid of some of the air bubbles.
  
  I was doing this one day while my husband was in the next room on a business call and his client asked if he was in a gold mine, it can get quite loud.
  
  Top the melted chocolate with the Oreos, and fill with additional melted chocolate. Once again tap the cookie sheet so the air bubbles come up and the mold fills completely with the chocolate.
  
  This will often cause the Oreos to pop up a little. I use a toothpick to push them back down, then a few more counter taps with the cookie sheet and they should look great.
  
  Let them cool in the refrigerator before removing from the molds.
  
  Once cool you can drizzle melted chocolate on them to decorate. Beautiful and delicious!
  
  Posted in Chocolate Covered Oreos, Cookies | Tagged chocolate covered oreos, chocolate dipped oreos, chocolate oreos, food blog, food blogger, Recipes, stephanie's slice of life
- Strawberry Oat Bars
  
  Posted at 10:05 am by StephMo
  
  Jun 25th
  I was trying to think of a nice summery dessert to serve to friends coming over and remembered I still had some of the beautiful strawberries left from when I went strawberry picking. While strawberry shortcake would have been delicious, I wanted a little bar type of dessert. Fruit bars with an oat streusel topping sounded perfect, and they were!
  
  The strawberries I was using were very juicy and I was concerned the bars wouldn’t set properly, and when I first cut into them they were quite mushy. I ran out and bought a back up dessert just in case, but I put them in the refrigerator for an hour or so before serving and it did the trick. They were a huge hit! So good!
  
  Ingredients:
  
  1/2 cup butter, melted
  
  1 cup flour
  
  3/4 cup oats
  
  1/2 cup, plus 1/3 cup sugar
  
  1/4 cup brown sugar
  
  2 cups strawberries, chopped
  
  2 tbsp. lemon juice
  
  2 tsp. cornstarch
  
  Preheat the oven to 350 degrees. Line a 8″ baking pan with aluminum foil and coat with cooking spray. I only had a glass dish with me in Maine so I reduced the heat to 325 degrees.
  
  For the bottom layer combine the melted butter, flour, oats, 1/2 cup sugar, and brown sugar in a large mixing bowl. It will be crumbly.
  
  Set 1 cup of the mixture aside. With your hands or a spatula firmly press the remaining crumble in the bottom of the baking dish.
  
  In a mixing bowl, I used the same one, combine the strawberries, lemon juice, 1/3 cup sugar, and cornstarch.
  
  Spread the strawberry mixture evenly over the layer of crust.
  
  Using your hands, crumble the remaining cup of streusel evenly over the strawberry layer.
  
  Bake for about 50 minutes or until the bars are set and the juices are bubblying on the edges.
  
  Let cool for a few hours before trying to cut. As I mentioned previously, they are quite messy when first cut so you may want to put them in the refrigerator before serving so they set fully.
  
  A perfect Summer treat!
  Strawberry Oat Bars
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  1/2 cup butter, melted
  1 cup flour
  3/4 cup oats
  1/2 + 1/3 cup sugar
  1/4 cup brown sugar
  2 cups strawberries, chopped
  2 tbsp lemon juice
  2 tsp corn starch
  
  Instructions
  
  Preheat oven to 350 degrees. Line a 8" square pan with aluminum foil and spray with cooking spray.
  Combine the melted butter, flour, 1/2 cup sugar, and brown sugar in a large mixing bowl. Set aside 1 cup of mixture. Mixture will be crumbly.
  Press firmly into the bottom of the prepared pan.
  Combine strawberries, 1/3 cup sugar, lemon juice, and cornstarch in a mixing bowl.
  Spread strawberry mixture over crust. Top with remaining cup of crumble.
  Bake for about 50 minutes or until bars seem set and juices on the sides are bubbling. Let cool for at least an hour before cutting. Best refrigerated for a few hours to fully set before serving.
  Posted in Cookies, Strawberry Oat Bars | Tagged food blog, food blogger, fruit bars, Recipes, stephanie's slice of life, strawberry bars, strawberry crumble bars, strawberry dessert, strawberry oat bars, strawberry struessel bars
- Sugar Cookies
  
  Posted at 4:47 pm by StephMo
  
  Feb 17th
  Sugar cookies are such a fun cookie as you can make them into so many different shapes, sizes, and colors. I just made a batch in the shape of elephants for some students at my daughter’s college, whose mascot is an elephant. Next month I will be making some shamrocks for St. Patrick’s Day. The other good thing about them is if you don’t feel like adorning them with colored sugar or frosting, they are just as tasty plain. Here is the recipe I use:
  
  Ingredients:
  
  2/3 cup butter flavor Crisco
  
  3/4 cup sugar
  
  1 tbsp. plus 1 tsp. milk
  
  1 tsp. vanilla extract
  
  1 egg
  
  2 cups flour
  
  1 1/2 tsp. baking powder
  
  1/4 tsp. salt
  
  In a large bowl combine the crisco, sugar, milk and vanilla. Beat on medium speed of an electric mixer until blended. Beat in the egg.
  
  In a separate bowl combine the flour, baking powder, and salt.
  
  Add into the creamed mixture and beat on low speed until combined.
  
  Wrap in plastic wrap and refrigerate for at least a few hours.
  
  When you are ready to make the cookies, roll out the dough on a floured board and cut into shapes. Maybe about 1/8 – 1/4″ thick.
  
  Re-flour the board every time you roll out a new batch. Place on an un-greased cookie sheet.
  
  Bake at 375 degrees for 7-8 minutes or until edges are slightly brown. Remove immediately from pan to cooling rack.
  
  I have never been very good at decorating cookies, but I found this really easy technique on-line that worked well. For the icing combine:
  
  2 cups powdered sugar
  
  4-5 tbsps. half and half
  
  1/4 tsp. vanilla extract
  
  Food coloring
  
  Mix the ingredients together until they form a thick icing. Dip the cookies into the icing and hold over the bowl for about 15 seconds allowing the excess icing to drip off. Then quickly turn the cookie over and gently move side to side to let the icing cover the entire cookie evenly. Allow to set on a wire rack.
  Sugar Cookies
  
  Print Recipe
  
  Ingredients
  
  2/3 cup butter flavor Crisco
  3/4 cup sugar
  1 tbsp. milk
  1 tsp. milk
  1 tsp. vanilla
  1 egg
  2 cups flour
  1 1/2 tsp. baking powder
  1/4 tsp. salt
  
  Instructions
  
  Preheat oven to 350 degrees.
  In a large bowl combine the crisco, sugar, milk and vanilla. Beat on medium speed of an electric mixer until blended. Beat in the egg.
  In a small bowl combine flour, baking powder, and salt. Add to the creamed mixture on low speed until well mixed.
  Wrap in plastic wrap and refrigerate for at least a few hours.
  When you are ready to make the cookies, roll out the dough on a floured board and cut into shapes. Maybe about 1/8 – 1/4" thick. Place on ungreased cookie sheet and bake for 7-8 minutes or until edges are slightly brown. Remove immediately to wire cooling rack.
  Posted in Cookies, Sugar Cookies | Tagged cookie recipe, cookies, food blog, food blogger, homemade cookies, Recipes, shaped cookies, stephanie's slice of life, sugar cookie recipe, sugar cookies
- Amazing Brownies
  
  Posted at 3:32 pm by StephMo
  
  Feb 10th
  These brownies are absolutely amazing! Hence why I named them Amazing Brownies. It is the easiest recipe, and it only uses one bowl which is a huge bonus. They are fudgy and delicious, and honestly one of the best recipes you will find.
  
  I have used this recipe for the Santa Hats and Brownie Trees that I have written about, and as I have mentioned it is the recipe inside the Baker’s Unsweetened Chocolate box. I have been using it for years and will never switch or try anything else.
  
  Ingredients:
  
  3/4 cup butter
  
  1 4oz. package Baker’s Unsweetened Chocolate
  
  2 cups sugar
  
  1 tsp. vanilla
  
  3 eggs
  
  1 cup flour
  
  In a large mixing bowl add the butter and chocolate. Microwave for 2 minutes, then stir until the chocolate is melted. It may take a a little while but it will melt from the heat of the butter.
  
  Add the sugar and combine well.
  
  Beat in the eggs and vanilla.
  
  Add the flour and mix until well incorporated.
  
  Pour into a 9″ x 13″ pan lined with aluminum foil and sprayed with cooking spray. You don’t have to use aluminum foil, but it is so much easier to cut the brownies this way. Once the brownies are cool just lift the aluminum foil out and put on a flat surface to cut.
  
  I usually either add chocolate chips or M&Ms to the brownies. If you are going to add something I suggest waiting about 10 minutes after they are in the oven and sprinkling the chocolate chips or M&Ms on top, then continue baking.
  
  Bake for 27-30 minutes at 350 degrees or until a toothpick inserted comes out with fudgy crumbs.
  Amazing Brownies
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  3/4 cup butter
  1 4oz. package Baker's Unsweetened Chocolate
  2 cups sugar
  1 tsp. vanilla
  3 large eggs
  1 cup flour
  
  Instructions
  
  Preheat oven to 350 degrees. Spray a aluminum foil lined 9" x 13" pan with cooking spray.
  Microwave chocolate and butter in a large mixing bowl for 2 minutes. Stir until chocolate is completely melted.
  Add sugar and mix well. Beat in eggs and vanilla. Add flour and mix well.
  Bake for 27-30 minutes or until toothpick inserted comes out with fudgy crumbs.
  Posted in Amazing Brownies, Cookies | Tagged brownie recipe, brownies, food blog, food blogger, fudgy brownies, lifestyle blogger, one bowl brownies, Recipes, stephanie's slice of life
- Sprinkles Blondie Bars
  
  Posted at 4:52 pm by StephMo
  
  Feb 5th
  If you aren’t in the mood for chocolate, then give these buttery, sugary, chewy, yummy Blondie bars a try. They are not really a cookie bar, they are more of the consistency of a chewy brownie. You can absolutely make this recipe without the sprinkles, but don’t the sprinkles just make them look happier! 😅
  
  Ingredients:
  
  2 cups brown sugar
  
  1 cup butter, melted
  
  2 eggs, room temperature
  
  2 tsp. vanilla
  
  1 3/4 cup flour
  
  1/2 tsp. baking powder
  
  1/2 tsp. salt
  
  1/2 cup rainbow sprinkles
  
  Preheat the oven to 350 degrees. Line a 9″ x 9″ or 13″ x 9″ pan with aluminum foil and spray with cooking spray.
  
  Melt the butter and let it cool slightly. Combine with the brown sugar in a large bowl and mix well.
  
  Look at all that butter! Yum! Brown sugar and butter just go so well together.
  
  Add the eggs and vanilla and beat well until smooth.
  
  Combine the flour, baking powder, and salt in a small mixing bowl. Add to the butter mixture until well combined.
  
  Then…..stir in the sprinkles!
  
  Spread the batter into the greased pan and sprinkle some additional sprinkles on top. Bake for approximately 30 minutes until brown and a toothpick inserted comes out clean.
  
  Let cool before cutting. The nice thing about using aluminum foil is you can just lift it out of the pan and it makes it much easier to cut.
  Sprinkles Blondie Bars
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  2 cups brown sugar
  1 cup butter, melted
  2 large eggs, room temperature
  2 tsp. vanilla
  1 3/4 cups flour
  1/2 tsp. baking powder
  1/2 tsp. salt
  1/2 cup rainbow sprinkles
  
  Instructions
  
  Preheat oven to 350 degrees. Line a 9" x 13" pan with aluminum foil and spray with cooking spray.
  Combine melted butter and brown sugar in a large mixing bowl.
  Add eggs and vanilla and beat well until smooth.
  Combine flour, baking powder, and salt in a small bowl. Add to butter mixture and combine well. Stir in sprinkles.
  Spread into greased pan and top with additional sprinkles. Bake for 30 minutes or until brown and toothpick inserted comes out clean.
  Cool before cutting.
  Posted in Cookies, Recipes, Sprinkle Blondie Bars | Tagged bar recipes, blondie bars, blondie bars recipe, blondies, blondies recipe, food blog, food blogger, rainbow sprinkles bars, sprinkle blondie bars, sprinkles blondie bars, stephanies slice of life
- Italian Sesame Seed Cookies
  
  Posted at 5:48 pm by StephMo
  
  Jan 2nd
  
  My mother passed away recently and while going through her recipes I came across this recipe for Sesame Seed Cookies. These were one of her favorite cookies, and when she made them she would always enjoy a few while she was sipping a cup of coffee or tea. This recipe may have been my grandmother’s recipe, but I do not know for sure. I never really paid attention to these cookies because to be honest, they weren’t my favorite so I can’t say if they taste like they did when she made them. They still aren’t my favorite cookie, but I liked the batch I made and my daughter really liked them.
  
  I can remember fondly how at least once a year she would buy a bag of sesame seeds at Polcari’s Coffee on Salem Street in the North End of Boston. I haven’t been in that store in years but I can still remember being mesmerized by all of the big bins filled with seeds and nuts. I’ll have to stop in there some day to see if the store is as I remember. While I don’t have a fresh bag of sesame seeds currently in my home, or never have, I just used the ones I purchased at the super market. Maybe I’ll have to start following her tradition and buy my sesame seeds in the North End from now on.
  
  This index card is the recipe I found and apparently I must have had a type writer at some point when I was a child and transferred some of her hand written recipes on to cards for her. The funny thing is there is no mention of sesame seeds in the recipe. Or how long to bake them for. They could be missing another ingredient as well for all I know as I obviously missed a few steps 😅. I am also confused by why her Ricotta Pie recipe that I typed out has no mention of ricotta. Thank goodness transcribing was not the path I chose in life.
  
  The ingredients are wonderfully typed above as seen, except for the sesame seeds and I think I used about a cup of seeds. Now let’s break down the instructions a little bit better.
  
  In a small mixing bowl combine the flour and baking powder, set aside.
  
  In a large bowl mix together the oil, eggs, and sugar. Add the vanilla and salt and mix well.
  
  Add in the dry ingredients and combine well.
  
  Put the sesame seeds on a small plate and put some milk in a small bowl.
  
  I assumed “dip fingers in milk” meant to do so before grabbing some of the dough and rolling it in your hands. Once the dough is in the shape of a ball roll it in the sesame seeds.
  
  I remember my mother’s cookies being more of an oval shape so I shaped them after I placed them on an ungreased cookie sheet.
  
  Since there was no mention of time on the recipe I tried a few different times. My first batch was about 10-11 minutes and they were just slightly brown on the bottom. Then I tried 13 minutes and the bottoms tasted over done, so I settled on right in the middle at 12 minutes.
  
  I like cookies soft and while these are most likely supposed to be a hard biscotti type cookie, I don’t prefer them that way.
  
  If you prefer an all around darker cookie you may want to try a higher temperature and see how they turn out.
  
  I hope you enjoy my mom’s favorite cookie as much as she did 😊
  
  Posted in Cookies, Italian Seed Cookies, Recipes | Tagged cookie recipe, cookies, food blog, food blogger, italian seed cookies, italian sesame seed cookie recipe, italian sesame seed cookies, sesame seed cookies, stephanie's slice of life
- Shortbread Jam Sandwich Cookies
  
  Posted at 10:03 am by StephMo
  
  Dec 19th
  
  Let me just start by saying that these cookies are one of the best cookies I have ever had. Unbelievably good. So good that when my daughter and I tasted the first batch we both looked at each other while chewing and said maybe we should just eat them all and not give them out. We were joking, kind of, maybe not actually. We had restraint, however, and only ate a few while saving the rest to give out to family and friends.
  
  The nice thing about this recipe is they don’t have to be made as sandwich cookies. You can just bake the shortbread in any shape you would like and either eat them plain, or dip part of them in chocolate. Whichever way you decide to make them they will just melt in your mouth.
  
  Ingredients:
  
  3 sticks of butter, softened
  
  1 cup sugar
  
  1 tsp. vanilla
  
  3 1/2 cups flour
  
  1/4 tsp. salt
  
  Raspberry jam or preserves
  
  Confectioner’s sugar
  
  In a large mixing bowl combine the butter and sugar with an electric mixer on medium speed until well combined.
  
  Add the vanilla and mix until combined.
  
  Sift together the flour and salt in a small bowl and gradually add to the butter mixture while beating on low speed until combined.
  
  Now this is where the recipe gets a little tricky. As you can see, it doesn’t look very combined or together for that matter. However, it is right and how it should be.
  
  Start squeezing together handfuls of the dough and put them on a lightly floured board. The dough will come together with time but you need to work at it with your hands.
  
  As you can see after a few minutes and a little patience the shortbread dough came together and looks great.
  
  Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  
  Using a section of the dough at a time, roll out on a lightly floured board until about 1/4″ thick and cut into shapes.
  
  If you are making the sandwich cookies, you can either use all solid shapes or you can cut a shape in the center of the cookie for the jam to show. Place the cookies on an un-greased cookie sheet and bake at 350 degrees for around 8 minutes for the cookies with holes, and around 10 minutes for the solid cookies. Keep an eye on them and they are done when they are slightly brown.
  
  While the photo shows the two cookies together on the cookie sheet, don’t bake them together as they really do have different cooking times.
  
  Let cool on the cookie sheet for a minute or so and transfer to a wire rack to cool completely.
  
  Once cool spread jam on the flat side of the bottom cookie. Spread lightly on the edges and leave more in the center for where the hole will be.
  
  Sprinkle confectioner’s sugar on the top cookie then place on top of the jam covered bottom cookie.
  
  Now the most important thing is trying to stop yourself from eating them all. Trust me, it isn’t easy.
  
  Posted in Cookies, Holiday Treats, Shortbread Jam Sandwich Cookie | Tagged butter cookies, food blog, food blogger, raspberry jam shortbread, Recipes, shortbreaad jam sandwich cookie, shortbread cookie recipe, shortbread cookies, shortbread jam cookie, shortbread sandwich cookie, stephanie's slice of life
- Gingerbread Cookies
  
  Posted at 9:14 am by StephMo
  
  Dec 19th
  
  This recipe for Gingerbread cookies is delicious, not overpowering with spices and a really nice soft texture. When I was a child my mother would use raisins as the buttons, does anyone else remember using raisins? I wanted to use some but my raisin hating daughter vetoed that idea before I could even get the entire thought out of my mouth. I don’t know what it is with my children and raisins. So if you like raisins, they can be a cute old school thing to use for buttons!
  
  My tip with making these cookies is to make them fairly thick. My first batch wasn’t as thick as they should have been and they were a little crispier than I like cookies to be, I prefer a nice soft cookie. I think the perfect size is somewhere around 1/4″ thick, maybe a little more.
  
  You can be as creative as you’d like with decorating. I used a simple icing recipe to decorate them, but if you don’t feel like making icing you can just buy some at the store. The icing I made was 1 cup of powdered sugar mixed with 2 tsp. of milk, then add 2 tsp. of corn syrup and 1/4 tsp. of clear vanilla.
  
  Cookie Ingredients:
  
  3 cups flour
  
  2 tsp. ginger
  
  1 tsp. cinnamon
  
  1 tsp. baking soda
  
  1/4 tsp. nutmeg
  
  1/4 tsp. salt
  
  3/4 cup butter, softened
  
  3/4 cup brown sugar
  
  1/2 cup molasses
  
  1 egg
  
  1 tsp. vanilla
  
  Sift together the flour, ginger, cinnamon, baking soda, nutmeg, and salt in a medium sized bowl and set aside.
  
  In a large mixing bowl beat together the butter and brown sugar with an electric mixer on medium until light and fluffy.
  
  Beat in the molasses, egg, and vanilla until well combined.
  
  Gradually beat in the flour mixture on low speed until combined.
  
  Press the dough together and wrap with plastic wrap. Refrigerate for at least four hours.
  
  On a floured board roll out about half the dough and start cutting out your gingerbread men. Re-flour the board and roll out the remaining scraps of dough and continue cutting out cookies.
  
  Place the cookies on an un-greased cookie sheet and bake at 350 degrees for 8 – 10 minutes or until they are just starting to brown.
  
  Remove from the cookie sheets and let cool on a wire rack.
  
  Have some fun and decorate! Make sure to eat the ones that aren’t “perfect”.
  
  Posted in Cookies | Tagged cookie recipe, cookies, food blog, food blogger, gingerbread, gingerbread cookies, gingerbread cookies recipe, gingerbread men, holiday baking, holiday cookies, Recipes, stephanie's slice of life
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