Cookies+Milk Cookies

Chocolate chip cookie dough is mixed with a sweetened condensed milk cookie dough and baked together.

Cookies+Milk Cookies

Ingredients

Milk Cookies

  • 1/2 c. salted butter, softened
  • 1 c. granulated sugar
  • 2 large eggs, room temperature
  • 1/4 c. sweetened condensed milk
  • 1 tsp. vanilla extract
  • 1 tbs. milk powder
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 2 c. bread flour
  • 3/4 c. white chocolate chips

Chocolate Chip Cookies

  • 1/2 c. salted butter, softened
  • 1 c. dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 2 c. bread flour
  • 1 c. semi-sweet chocolate chips

Yields Approximately 3 1/2 dozen cookies.

Cookies+Milk Cookies

For the Milk Cookies

Cream the butter and sugar together, until light and fluffy. Add the eggs and beat to combine. Add the sweetened condensed milk and vanilla extract and mix to combine.

In a bowl, combine the milk powder, salt, baking powder, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the white chocolate chips and mix until just combined. Set dough aside.

For the Chocolate Chip Cookies

Cream the butter and sugar together until light and fluffy. Add the eggs and beat to combine. Add vanilla extract and mix to combine. In a bowl, stir together the salt, baking powder and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the chocolate chips and mix until just combined.

Cookies+Milk Cookies

Preheat the oven to 350 degrees Fahrenheit. Take a tablespoon-sized scoop of each dough and roll the dough together to combine. Place each dough ball onto parchment paper-lined baking sheets and lightly flatten the dough ball. Bake for 14-16 minute until the cookies are lightly browned on the edges.

Everything Bagel Snickerdoodles

These savory cookies are rolled in everything bagel seasoning before baking.

Everything Bagel Snickerdoodles

Ingredients

  • 1/4 c. salted butter, melted
  • 1/4 c. granulated sugar
  • 1 extra large egg, room temperature
  • 1 tsp. hot sauce
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. mustard powder
  • 1 tbs. grated parmesan cheese
  • 1 tsp. blue cheese powder (optional)
  • 1 c. bread flour
  • everything bagel seasoning, about 1/2 c.

Yields Approximately 1 1/2 dozen cookies using tablespoon-sized scoops of dough

Everything Bagel Snickerdoodles

Preheat the oven to 350 degrees. Beat the melted butter and the granulated sugar. Add the hot sauce and egg and beat to combine. In a separate bowl, mix together the kosher salt, baking powder, garlic powder, black pepper, mustard powder, parmesan cheese, blue cheese powder, and bread flour. Add the flour mixture to the wet ingredients, a little at a time, scraping the bowl after each addition. The dough will be crumbly.

Roll each scoop of dough I. everything bagel seasoning and then place onto parchment paper-lined baking sheets and bake for 10-12 minutes until the cookies are lightly firm to the touch.

Lavender+Maple Oatmeal Cookies

These cookies have lavender, maple syrup and toasted oats.

Lavender+Maple Oatmeal Cookies

Ingredients

  • 1/2 c. salted butter
  • 1/2-1 tsp. culinary lavender buds (to taste)
  • 3/4 c. dark brown sugar, packed
  • 1/4 c. maple syrup
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. Kosher salt
  • 1 tsp. baking powder
  • 1 c. steel cut oats
  • 2 c. bread flour

Yields Approximately 3 dozen cookies using tablespoon-sized scoops of dough

Place the butter and lavender buds into a microwave-safe container and heat to melt the butter. Allow the butter to cool while toasting the oats. In a dry skillet, toast the oats over medium-high heat, stirring frequently. Cook the oats until they start to brown and smell toasty. Put oats aside and allow to cool.

Preheat the oven to 350 degrees Fahrenheit. Beat the melted butter with the brown sugar and the maple syrup, until the mixture is combined and lighter in color. Add the eggs and vanilla and mix to combine. In a separate bowl, mix together the salt, baking powder, oats, and flour. Add the flour mixture to the wet ingredients a little at a time, scraping the bowl after each addition until the dough is just combined.

Scoop dough onto parchment paper-lined baking sheets and bake for 12-14 minutes until the cookies are lightly browned on the sides and bottoms.

Lavender+Maple Oatmeal Cookies

Ube + Coconut Swirl Cookies

These cookies have the flavor coconut and lime and the bright purple comes from ube (purple sweet potato).

Ube+Coconut Swirl Cookies

Ingredients

For the Coconut Dough

  • 1/4 c. salted butter, softened
  • 1/4 c. granulated sugar
  • 1 large egg, room temperature
  • 1/4 tsp. coconut extract
  • 1 tsp. lime zest
  • 1 tbs. lime juice
  • 1 tbs. coconut milk powder
  • 1/2 tsp baking powder
  • 1/4 tsp. Kosher salt
  • 1 1/4 c. All-Purpose flour

For the Ube Dough

  • 1/4 c. salted butter, softened
  • 1/4 c. granulated sugar
  • 1 large egg, room temperature
  • 11/2 tsp. ube extract
  • 1 tbs. powdered ube
  • 1/2 tsp. baking powder
  • 1/4 tsp. Kosher salt
  • 1 c. All-Purpose flour
  • coconut sugar or turbinado sugar for rolling cookies

Yields Approximately 1 Dozen Cookies

Ube+Coconut Swirl Cookies

Preheat the oven to 350 degrees Fahrenheit.

For the Coconut Dough

Cream the butter and granulated sugar until light and fluffy. Add the egg and beat to combine. Scrape the bowl, then add the coconut extract, lime zest, and lime juice. Beat to combine. In a bowl, mix together the coconut milk powder, baking powder, kosher salt, and flour. Add to wet mixture and mix until combined. Set coconut dough aside.

For the Ube Dough

Cream the butter and granulated sugar until light and fluffy. Add the egg and beat to combine. Scrape the bowl, then add the Ube extract. In a bowl, mix together the powdered ube, baking powder, kosher salt, and flour. Add to wet mix and beat to combine.

Take a tablespoon of each dough and roll them together to combine the flavors. Roll each dough ball in the coconut sugar and then place onto a parchment paper-lined baking sheet. Bake for 12-14 minutes, until the cookies are lightly firm to the touch a a light golden-brown on the bottom.

Funfetti Cookie Bites

These cookies are bake in a mini-muffin tin to make them bite-sized.

Funfetti Cookie Bites

Ingredients

  • 1/2 c. salted butter, softened
  • 1 c. granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 2 c. All-Purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. Kosher salt
  • 1/2 tbs. milk powder
  • 2/3 c. rainbow sprinkles
  • mini-cupcake wrappers (optional)
Funfetti Cookie Bites Dough

Yields Approximately 2 1/2 dozen cookies using tablespoon-sized scoops of dough.

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and granulated sugar until light and fluffy. Scrape the bowl, then add the eggs and vanilla extract, mixing to combine. In a bowl, sift together the flour, baking powder, salt, and milk powder. Add flour mixture to the butter mixture, a little at a time, scraping after each addition. Add the rainbow sprinkles and mix until just combined.

Put scoops of dough into mini-cupcake wrapper-lined mini-muffin tin or a greased mini-muffin tin and bake for 12-14 minutes, until cookies are lightly firm to the touch. Let cookies cool before removing. If cookies stick, run a knife around the edges of the cookies to help release them.

Funfetti Cookie Bites

Guava Cookies

These cookies have a guava-cream cheese filling and have a hint of lime and coconut.

Guava Cookies

Ingredients

For the Cookies

  • 1/2 c. salted butter, softened
  • 1 c. granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. Kosher salt
  • 1/2 c. coconut milk powder
  • 1 3/4 c. All-Purpose flour

For the Guava-Cream Cheese Filling

  • 4 oz. cream cheese, softened
  • 1 large egg, room temperature
  • 2 oz./1/4 c. guava paste
  • 1 tsp. lime zest
  • Juice of 1 lime
Guava Cookie Dough

Yields Approximately 2 1/2 dozen cookies using tablespoon-sized scoops of dough.

For the Cookies

Cream the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and vanilla extract and mix to combine. In a bowl, mix together the baking powder, baking soda, salt, coconut milk powder, and flour. Add flour mixture to wet ingredients a little at a time, scraping the bowl after each addition. Chill dough for 30-45 minutes.

Preheat the oven to 350 degrees Fahrenheit. Take each scoop of dough and roll lightly in hands. Place dough on parchment paper-lined baking sheet and then make an indent in the dough using thumb. Fill each dough ball with a teaspoon of guava-cream cheese filling. Bake for 10-12 minutes until the edges of the cookies are lightly browned.

For the Guava-Cream Cheese Filling

In a microwave-safe bowl, melt the guava paste in the microwave, about 35-60 seconds. Let guava paste cool. Beat cream cheese and egg until the mixture is light and fluffy. Add the guava paste, lime zest, lime juice, and powdered sugar. Beat to combine. Set aside.

Spumoni Cookies

These are inspired by Spumoni ice cream with three different doughs flavored with cherries, pistachios, and chocolate.

Spumoni Cookies

Ingredients

Cherry Dough

  • 1/4 c. salted butter, softened
  • 1/4 c. granulated sugar
  • 1 large eggs, room temperature
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. Kosher salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/4 c. All-Purpose flour
  • 4 oz./1/2 c. maraschino cherries, roughly chopped
  • 1 tbs. maraschino cherry juice
Spumoni Cookies Dough

Pistachio Dough

  • 1/4 c. salted butter, softened
  • 1/4 c. granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp. vanilla extract
  • 6 drops green food coloring
  • 1/4 tsp. Kosher salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 c. All-Purpose flour
  • 3/4 c. roasted pistachios, roughly chopped
Spumoni Cookies

Chocolate Dough

  • 1/4 c. salted butter, softened
  • 1/4 c. granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. Kosher salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 c. All-Purpose flour
  • 1 tbs. Dutch-Process cocoa powder
  • 1/2 c. mini chocolate chips

Yields Approximately 18 cookies.

Preheat oven to 350 degrees Fahrenheit.

For the Cherry Dough: Cream together the butter and sugar until light and fluffy. Scrape the bowl, then add the egg and vanilla extract. Beat to combine. In a small bowl, stir together the Kosher salt, baking powder, baking soda, and All-Purpose flour. Add the flour mixture a little at a time, scraping the bowl after each addition. Add the cherries and cherry juice and mix until just combined. Set dough aside.

For the Pistachio Dough: Cream together the butter and sugar until light and fluffy. Scrape the bowl, then add the egg, vanilla extract, and food coloring. Beat to combine. In a small bowl, stir together the Kosher salt, baking powder, baking soda, and All-Purpose flour. Add the flour mixture a little at a time, scraping the bowl after each addition. Add the pistachios and mix until just combined. Set dough aside.

For the Chocolate Dough: Cream together the butter and sugar until light and fluffy. Scrape the bowl, then add the egg and vanilla extract. Beat to combine. In a small bowl, stir together the Kosher salt, baking powder, baking soda, and All-Purpose flour, and cocoa powder. Add the flour mixture a little at a time, scraping the bowl after each addition. Add the chocolate chips and mix until just combined.

Take a tablespoon-sized scoop of each dough, and roll them together in your hands to combine the dough. Place dough balls on baking sheets lined with parchment paper and bake for 11-14 minutes until the cookies are lightly brown on the edges.

Povlorones

These are a lightly sweet almond cookie that have a hint of cinnamon.

Povlorones

Ingredients

  • 1/2 c. salted butter, softened
  • 1/2 c. granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 1 tsp. lemon zest
  • 4 oz. blanched almonds (About 2/3 c.)
  • 2 c. All-Purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. Kosher salt
  • Additional almonds for topping

Yields Approximately 2 1/2 dozen cookies using tablespoon-sized scoops of dough.

Preheat oven to 350 degrees Fahrenheit.

To blanch almonds:

Bring a cup of water to a boil and add the almonds to the water. Let the almonds boil for 60 seconds then remove from heat. Run the almonds under cold water to cool them enough to touch. Gently squeeze the almonds out of their shells and pat the almonds dry.

In a food processor or blender, place the blanched almonds and 2 tbs. of the flour inside and pulse until the almonds are ground finely. Over-processing can turn this into paste, so take it slowly. In a bowl, combine the ground almond mixture with the remaining flour, cinnamon, baking powder, and salt. Set aside.

Cream the butter and granulated sugar until light and fluffy. Add the eggs and beat to combine. Scrape the bowl, then add the vanilla extract, almond extract, and the lemon zest and mix to combine. Gradually add the flour mixture to the wet ingredients, scraping the bowl after each addition.

Scoop and lightly flatten the dough in you hand and then place onto parchment paper-lined baking sheets. Place an almond in the center of each cookie.

Bake for 10-12 minutes until the cookies are lightly firm to the touch and lightly browned.

Date Gingersnaps

These are a two-bite cookie with a different kind of sweetness from the dates.

Date Gingersnaps

Ingredients

  • 1/2 c unsalted butter, softened
  • 1/2 c. light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 c. date molasses
  • 1 tsp. vanilla extract
  • 1 tsp. orange zest
  • 1/4 c. orange juice
  • 1 tsp. ginger paste
  • 3 c. All-Purpose flour
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground star anise
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground white pepper
  • 1 tsp. Kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 c. pitted medjool dates, diced
  • 1 c. milk chocolate chips
  • 3/4 c. turbinado sugar

Yields Approximately 60 small cookies using 1 tablespoon-sized scoops.

Date Gingersnap Dough

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugar until light and fluffy. Scrape the bowl. Add eggs and beat until combined, scraping bowl after. Add date molasses, vanilla extract, orange zest, orange juice, and ginger paste. Mix until combined, then scrape the bowl.

In a small bowl, stir together the flour, ground ginger, ground cinnamon, ground star anise, ground nutmeg ground white pepper, kosher salt, baking powder, and baking soda. Add flour mixture to dough a little at a time, scraping after each addition. Add diced dates and chocolate chips, mixing until just combined.

Roll each dough ball in turbinado sugar and the place dough on parchment paper lined baking sheet. Bake for 10-13 minutes, until cookies are golden brown and slightly firm to the touch.

Pomegranate Gingersnaps

These bake up soft and have a little crunch from the turbinado sugar the cookies are rolled in.

Pomegranate Gingersnaps

Ingredients

  • 1/2 c. unsalted butter, softened
  • 1/2 c. dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/2 c. pomegranate molasses
  • 2 c. All-Purpose flour
  • 1 tsp. Kosher salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. ground cardamom
  • 1 c. pomegranate arils

Sugar Mixture

  • 1/2 c. turbinado sugar
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cardamom

Yields Approximately 18 large cookies using 2 tablespoon-sized scoops.

Preheat oven to 350 degrees Fahrenheit. Cream together butter and brown sugar until mixture is light and fluffy. Scrape the bowl, then add vanilla extract and eggs. Beat until mixture is combined. Next, add pomegranate molasses, mix until combined. Scrape the bowl. In a small bowl, stir together the flour, salt, baking soda, baking powder, ginger, and cardamom. Add flour mixture, a little at a time, scraping the bowl after each addition. Add pomegranate arils and mix until just combined.

In another small bowl, mix together the turbinado sugar, ginger, and cardamom. Roll dough balls in sugar mixture and then place on a parchment paper lined baking sheet. Bake for 13-15 minutes until golden brown and the cookies feel a little firm to the touch.

Pomegranate Gingersnap Dough