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Baked Northwest

Category Archives: Cookies

Fruit Pizza

31 Monday Aug 2015

Posted by BakedNorthwest in Baking, Cookies, Desserts

≈ 2 Comments

Tags

august, big cookie, blackberries, blueberries, Cream Cheese Frosting, fruit pizza, kiwis, mandarin oranges, strawberries, sugar cookie, Sugar Cookie of the Month

Fruit Pizza

Fruit pizza is something I have been wanting to experiment with for a long time. Our classic sugar cookie recipe works great for individual cookies, but would it work as one large cookie? I rolled the dough out into one large (and very imperfect) circle, threw it on a pizza sheet and hoped for the best.

Fruit Pizza

I wasn’t sure if this “experiment” had worked, as the cookie came out browned around the edges and the top. Was it going to be way too crispy? After it cooled I spread on some cream cheese frosting, then layered on some tasty fruit. Continue reading →

4th of July Sugar Cookies

04 Saturday Jul 2015

Posted by BakedNorthwest in Baking, Cookies, LuLu's Classics

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Tags

4th of July, America, American, American Flag, July 4, Patriotic, Red White and Blue, Stars

4th of July Sugar Cookies

This month may be a good example of when to actually use royal icing instead of buttercream…Leave it to me to talk smack about royal icing in my last sugar cookie post and then have it come back to bite me in the ass. Still though, we had fun laughing at ourselves while trying to decorate these cookies. And the most important part? They were still delicious. I’m not going to bother reposting the recipe this month, we used our classic recipe with different colors of frosting that has appeared here so many times. And hey, we all have to have a Pinterest Fail every once in awhile to keep us humble. I’m always going to look back at these beauties and smile!

Watermelon Sugar Cookies

23 Tuesday Jun 2015

Posted by BakedNorthwest in Baking, Cookies, Desserts, LuLu's Classics

≈ 1 Comment

Tags

green, June, Pink, Sugar Cookie of the Month, sugar cookies, summer, Watermelon, Watermelon Sugar Cookies

Watermelon Sugar Cookies

We are already halfway through the year! So far, I’ve had no regrets on my decision to do a new riff on my favorite sugar cookie recipe each month. Well, minus the chocolate sugar cookies which will surely reappear again in the next six months. I’ve been waiting all year to make these easy summery watermelon sugar cookies. No special flavors, just some food coloring and chocolate sprinkles to show you really can eat sugar cookies whenever you want!

Watermelon Sugar Cookies

I can’t take full credit for this idea, I’ve seen watermelon sugar cookies at the store and all over Pinterest, and in many different creative and cute forms. My version can be filed under “easiest possible way” as they are just round sugar cookies with some pink frosting and chocolate sprinkles (although mini chocolate chips would also work great here). Part of my goal to make a new sugar cookie every month this year was to tackle easy and approachable ways to decorate the cookies – pastry arts can often be frustrating and difficult for me. I’m trying to show myself (and whoever chooses to read this blog) that there are tons of ways to make cute cookies without making royal icing (which omg is def not nearly as good as buttercream frosting).

Watermelon Sugar Cookies

Continue reading →

Chocolate Sugar Cookies with Cream Cheese Frosting

08 Friday May 2015

Posted by BakedNorthwest in Baking, Cookies, Desserts

≈ 2 Comments

Tags

Brownie, chocolate, Cream Cheese Frosting, Roll Out Cookies, sugar cookies

Chocolate Sugar Cookies with Cream Cheese Frosting

We are on month five of my year of Sugar Cookies! This month I was ready to change things up a bit. I have been waiting to share this recipe for Chocolate Sugar Cookies for quite some time – it’s a classic that you’ll make again and again. The chocolate sugar cookies are a great vehicle for so many different kinds of frosting. This month I was feeling some cream cheese frosting for the top. In the future, I would consider orange frosting, peppermint, chocolate, raspberry, the list goes on! You can easily change these up to be appropriate for almost any holiday. Continue reading →

Cadbury Mini Egg Sugar Cookies

04 Saturday Apr 2015

Posted by BakedNorthwest in Baking, Cookies, Desserts, Eggs, Holidays, LuLu's Classics

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Tags

Cadbury, cadbury mini eggs, Easter, Easter Candy, Easter Eggs, sugar cookies, Vanilla Bean

My April Sugar Cookie of the month was a tough call. Between Bunnies, Carrots, and pretty Easter Eggs, I had a lot of options on what to make!

Cadbury Mini Egg Sugar Cookies

Then, dangerously close to Easter, I realized I hadn’t yet purchased my FAVORITE Easter Candy in the entire World – Cadbury Mini Eggs. Then I thought…why not pay homage to my favorite Easter treat this year?

Mini Eggs

Thus, a very basic sugar cookie idea was born. The classic sugar cookie recipe, with the scrapings from a vanilla bean added to the frosting to try to get that speckled Cadbury Mini Egg look. I have gotten away with very basic cookie decorating for yet another month! Since there is no actual chocolate in this recipe, the cookies actually pair quite well with real Mini Eggs…Because cookies + candy together = no brainer. Especially on Easter!

Cadbury Mini Egg Sugar Cookies

Recipe
Cadbury Mini Egg Sugar Cookies
By Baked Northwest
Makes about 30 Egg-shaped sugar cookies (you will only use half of the cookie dough)

Ingredients

For the Cookies:

1 cup (2 sticks) butter, softened
1 ½ cups sugar
1 egg
1 tsp. vanilla
½ cup sour cream
4 cups flour, plus more for rolling out the dough
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp nutmeg

For the Frosting:

1/4 cup butter, softened
1/2 teaspoon salt
2 teaspoons pure vanilla extract
the scrapings from 1 vanilla bean (about 1/2 tsp)
about 2 1/2 cups powdered sugar
2 tablespoons milk (nonfat is fine)
Blue Food Coloring
Red Food Coloring
Yellow Food Coloring

Directions

For the Cookies:

In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly.

Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly.

Divide the dough into two parts and wrap each in wax paper. Refrigerate at least 1 hour. For the amount of frosting we are making, you will only use half of the dough. You can freeze the 2nd batch of dough for another use, or just double the frosting recipe!

Preheat oven to 400 degrees F.

On a clean, floured surface, roll out the dough with a rolling pin. Roll the dough so it’s about 1/4 – 1/2 inch thick, and use your favorite cookie cutters to cut out shapes of the dough. For these cookies, I used an egg-shaped cookie cutter. Use a cookie spatula (better known as a pancake flipper) to move your cookies from the floured surface to a well greased baking sheet. Ungreased silicone baking sheet liners work great here too.

Bake the cookies at 400 degrees F for 8 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side. Baking time depends on what shapes you cut your cookies into – we have adjusted baking times from 8-12 minutes depending on the size of our cookies. Let cool completely before frosting.

For the Frosting:

Combine butter, salt, vanilla, vanilla bean, and 1 cup of the powdered sugar. Add milk and remaining sugar, alternately. Mix until smooth & creamy.

Divide frosting evenly into 4 bowls. Add a tiny drop of blue food coloring to one bowl, a tiny drop of red to one bowl, a tiny drop of yellow to another bowl, and leave the last bowl white, without coloring. Mix each bowl with a clean fork until combined and to desired Cadbury Mini Egg Colors. Mini Eggs aren’t very dark, so you do not need much food coloring. Frost the cooled cookies. Cookies keep well in the fridge for a up to a week, a few days at room temperature. Enjoy!

NOTE: I made a full recipe of the dough and only used half. This cookie dough freezes really well and can be saved for another use, or you can double the frosting recipe and go crazy and bake all of the cookies!

Cadbury Mini Egg Sugar Cookies

Shamrock Sugar Cookies with Bailey’s Buttercream

17 Tuesday Mar 2015

Posted by BakedNorthwest in Baking, Cookies, Desserts, Entertaining, Holidays, LuLu's Classics

≈ 4 Comments

Tags

Bailey's, Bailey's Frosting, irish, march 17th, Shamrocks, st pattys, st. patrick's day, sugar cookies

Shamrock Sugar Cookies with Bailey's Buttercream

St. Patrick’s Day is near and dear my heart. Not only for me, but to my mom’s entire side of the family. No…we are not Irish…we just miss someone who was born on March 17th. While St. Patty’s Day is a great holiday when you are thinking about it in terms of Irish Beer, Whiskey, Bailey’s, potatoes, corned beef (gross), and soda bread, I am just quietly celebrating the birthday of one gone too long but most definitely not forgotten.

Grammy

These cookies and this blog exist because of Lois. Or, as I called her…Grammy. She was the best person and the best cook any of us knew, and I think about her every time I make her sugar cookies. I wish I could tell her I was making Shamrock Sugar cookies this year for her birthday, but instead of regular frosting I made ridiculous Bailey’s Irish Cream Frosting. I wish I could tell her I was making her cookies once a month for the entire year, for so many reasons other than the fact that they are the best damn cookies to ever come out of the oven.

Shamrock Sugar Cookies

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Red Velvet Oreo Milkshakes

10 Tuesday Feb 2015

Posted by BakedNorthwest in Cookies, Desserts, Easy, Events, Holidays, Smoothies & Shakes

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Tags

desserts, milkshake, Oreo, Oreo Milkshake, Oreos, red velvet, Red Velvet Oreos, shakes, valentines day, whipped cream

Red Velvet Milkshakes

I’m sure by now you have heard of these Red Velvet Oreos that everyone can’t seem to stop talking about. I had only heard good reviews, and I managed to procure a few boxes of them.

Red Velvet Oreo Milkshakes

Now, I don’t know about you, but my favorite way to have an oreo (or let’s be real, multiple oreos) is in a milkshake or mixed into ice cream somehow. Sooo it was obvious that a Red Velvet Oreo milkshake was in order for Valentine’s Day.

Red Velvet Oreo Milkshakes

Note – this is not a sponsored post. I bought these oreos and made this milkshake on my own accord. You’ll be the first to know if someone ever decides I should write a sponsored post…

Recipe
Red Velvet Oreo Milkshakes
by Baked Northwest
Makes 2 small shakes or 1 large shake 

Ingredients

  • 6 red velvet oreo cookies
  • 2 cups vanilla ice cream
  • 1 cup milk (I used nonfat)
  • about 4 standard sized ice cubes
  • 1 or 2 drops of red food coloring (optional)
  • whipped cream, for topping
  • red sprinkles, for topping

Note: When it comes to milkshakes, you can really wing it. Take these measurements as purely a guide. Different blenders may bring you a different consistency, and feel free to add more or less ice cream or milk depending on how thick you like your shakes. Ice is completely optional, but it’s how I have always liked to make milkshakes.

Directions

Add the red velvet oreos, the vanilla ice cream, milk and ice cubes to a blender. Put on the lid and blend everything on medium to medium-high until you have a smooth mixture. Depending on the blender you have, you may have to stop it and give everything a stir. Add a few drops of red food coloring, if desired. Blend again if necessary. Pour contents into 2 small or 1 large glass. Top with whipped cream and red sprinkles and enjoy!

 

Love for the Hawks

01 Sunday Feb 2015

Posted by BakedNorthwest in Cookies, Desserts, Entertaining, Events

≈ 3 Comments

Tags

12s, 12th Fan, 12th Man, Blue, football, green, NFL, Seahawks, seattle, sugar cookies, superbowl sunday

12th Fan Sugar Cookies

When the Hawks made it to the Superbowl again, I knew my February Sugar cookie would be the 12 Cookie. The classic sugar cookie with our team colors, and nice and easy to decorate with 12’s – this was right up my alley! I saw amazing sugar cookies on instagram of Wilson jerseys and footballs and the whole nine yards, but there was no way intricate decorating like that was happening over here.

Go Hawks Cookies

As just about everyone else from the Northwest, I have a lot of feelings about how things turned out tonight – but sports talk has never really been my thing. Unless you want to talk about competitive swimming, I’m just going to keep my mouth shut. But I Love our Hawks, and I know you do too. YES, you. One thing I CAN talk about for days on end is cookies…and despite that painful loss, we had these perfect cookies to console us.

Seahawks Cookies

Recipe
12th Fan Sugar Cookies
By Baked Northwest
Makes about 30 round sugar cookies (you will only use half of the cookie dough)

Ingredients

For the Cookies:

1 cup (2 sticks) butter, softened
1 ½ cups sugar
1 egg
1 tsp. vanilla
½ cup sour cream
4 cups flour, plus more for rolling out the dough
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp nutmeg

For the Frosting:

1/4 cup butter, softened
1/2 teaspoon salt
2 teaspoons pure vanilla extract
about 2 1/2 cups powdered sugar
2 tablespoons milk (nonfat is fine)
Blue Food Coloring
Green Food Coloring
Store bought tubed white frosting, for the 12’s (can also do your own homemade white frosting. Tube is easy though…so we know it’s the route I take)

Directions

For the Cookies:

In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly.

Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly.

Divide the dough into two parts and wrap each in wax paper. Refrigerate at least 1 hour. For the amount of frosting we are making, you will only use half of the dough. You can freeze the 2nd batch of dough for another use, or just double the frosting recipe!

Preheat oven to 400 degrees F.

On a clean, floured surface, roll out the dough with a rolling pin. Roll the dough so it’s about 1/4 – 1/2 inch thick, and use your favorite cookie cutters to cut out shapes of the dough. For these cookies, I used the top of a stemless wine glass to cut out perfect circles. Use a cookie spatula (better known as a pancake flipper) to move your cookies from the floured surface to a well greased baking sheet. Ungreased silicone baking sheet liners work great here too.

Bake the cookies at 400 degrees F for 8 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side. Baking time depends on what shapes you cut your cookies into – we have adjusted baking times from 8-12 minutes depending on the size of our cookies. Let cool completely before frosting.

For the Frosting:

Combine butter, salt, vanilla, and 1 cup of the powdered sugar. Add milk and remaining sugar, alternately. Mix until smooth & creamy.

Divide frosting evenly into 2 bowls. Add about 1/2 teaspoon of blue food coloring to one bowl, and the same amount of green food coloring to the other bowl. Mix until combined and to desired Seahawks Blue and Green. Frost the cooled cookies. using the fine point of a frosting tip, write 12 on each cookie. Cookies keep well in the fridge for a up to a week, a few days at room temperature. Enjoy!

NOTE: I made a full recipe of the dough and only used half. This cookie dough freezes really well and can be saved for another use, or you can double the frosting recipe and go crazy and bake all of the cookies!

 

 

Peanut Almond Snack Bars

24 Saturday Jan 2015

Posted by BakedNorthwest in Cookies, Desserts, Easy

≈ 1 Comment

Tags

almonds, Chocolate Cereal, Cocoa Krispies, marshmallows, peanut butter, Pretzels, Rolled Oats

Peanut Almond Snack Bars

Today is…National Peanut Butter Day! Before you leave in a rage, know this is the last “National Food Day” post I’ll give you in awhile. And this recipe may barely suffice for peanut butter day. While there is peanut butter in these snack bars, there are tons of other delicious ingredients too – pretzels, almonds, rolled oats, marshmallows, chocolate rice cereal…These bars come together so well you can’t really say peanut butter is the star…All of the ingredients compliment each other.

Peanut Almond Snack Bars

These are like rice crispy treats on crack. Or I guess you could say an even better version of the classic no-bake cookie. I found the original recipe in Cooking Light, and they call them Snack Bars so you can almost justify that they are totally healthy! One of the ingredients is rolled oats! But of course, I added a little bit more butter and used Cocoa Krispies instead of “chocolate oat” cereal.

Peanut Almond Snack Bars

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The Ultimate White Chocolate Blondie

22 Thursday Jan 2015

Posted by BakedNorthwest in Baking, Cookies, Desserts, Entertaining, Restaurants

≈ 3 Comments

Tags

Blonde Brownie Day, blondies, butter, Macadamia Nuts, maple, vanilla ice cream, white chocolate

Ok, so today is National Blonde Brownie Day!

White Chocolate Blondie with Warm Maple Butter Sauce

I know just yesterday was Granola Bar Day and now suddenly it’s Blonde Brownie day and you probably officially think I’m crazy and I probably am but I just REALLY have always wanted to give the below recipe a shot…and finally I had my excuse to execute it.

White Chocolate Blondies

In high school, we found ourselves at a certain chain restaurant a lot. Like, there wasn’t as much back in our town then, and for some reason we always went to this “neighborhood” establishment because I was too busy being a teenager to really worry about where we were going, we just needed a place to “hang out.” Remember those days? Yikes. I wish I could quietly be at another table and watch my teenage self with my semi-responsible adult eyes that I have now. Or maybe I don’t. Anyways…

White Chocolate Blondie with Warm Maple Butter Sauce

They had this dessert – I think then it was just called the “White Chocolate Blondie” but it came out in a sizzling hot skillet – and it was a blondie with a big scoop of ice cream on top and this ridiculous maple sauce. It was hot/cold, and it was the best flavor explosion my teen self had ever tasted. It was the one thing from that place that I loved to eat. Back then, I never thought about creating it at home. Over the last few years, I have told myself that this magical dessert would be recreated in my kitchen. I knew it probably wouldn’t be too hard.

White Chocolate Blondie

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