Cream Cheese Cookies

We know around these parts that I love me some cookies. These little nuggets are no exception. I found them on Pinterest, my favourite site for recipe inspiration. I decided to give them a go because I had some cream cheese on hand, but not enough for a cheesecake, and I’m so glad I did! They are GREAT!

The original recipe is from here, and these cookies are fantastic. They are beautiful and pale, golden brown on the bottom, soft and tender in the middle, with a delicate vanilla and almond flavour. I think these were my favourite of all the cookies I made for Christmas baking.

With that said, go make these. These cookies are great. I can’t sing their praises enough!


Yield: About 2 dozen cookies, depending on size

½ c. butter, softened
4 oz. cream cheese, softened
1 c. sugar
1 egg
1 tsp. vanilla
1 tsp. almond extract
½ tsp. baking powder
1¾ c. flour

Preheat oven to 375°F. Line baking sheets with parchment paper.

In the bowl of a mixer, fitted with the paddle attachment, cream together butter and cream cheese. Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat again.

Add in the baking powder and flour in three segments, mixing to combine after each addition. Refrigerate the dough for at least an hour.

Dough is sticky – beware. Roll out 1-2 inch balls. Use a cup dipped in flour to slightly flatten the cookie balls. Don’t flatten too much.

Bake for 9-11 minutes, rotating pans halfway through. Keep a close eye on these cookies, and pull them out as soon as you see the bottom edges starting to turn a golden brown.

Let cool on a wire rack, and enjoy!

Chocolate Chip Cookie Bars

This is for when you want cookies, but you don’t want to roll out balls of cookies, spend longer than 10 minutes mixing them and 20 minutes waiting for them to bake. Cookies in half an hour, then slice and serve.

The best part is that they mix up in one bowl and they are so easy.

I really don’t have much to say about these… the recipe is simple, they are chewy, soft, and delicious, and you need these in your life!


Yield: 12-16 bars, depending on cut size

½ c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
1 c. flour
½ tsp. baking powder
½ tsp. salt
1/8 tsp. baking soda
¾ c. chocolate chips

Preheat oven to 350°F. Line a 9×9 square pan with parchment paper.

In a large, microwave safe bowl, melt the butter. Whisk in the brown sugar, the egg, and vanilla.

Add the flour, baking powder, salt, and baking soda. Whisk to combine. Add in a small portion of the chocolate chips to the dough, and press into the prepared pan.

Sprinkle the remaining chocolate chips over the top of the dough. Bake in the preheated oven for 20-25 minutes, until set.

Cool in pan on rack for 10-15 minutes at least, before slicing and serving.

French Toast Cookies

If you have ever wanted cookies for breakfast, well these are the perfect excuse. These are a cross between french toast and warm, chewy cookies.

I don’t have much to say about these, except that they are really easy to make, and only took me about 10 minutes or so. All in all, I had cookies all ready in less than an hour.

There were a few changes I made to the original recipe because of things that I had on hand. For instance, I used maple syrup instead of maple extract, and I used a full egg instead of just an egg yolk. If/when I make these again, I would definitely use maple extract instead. I wanted a bit more of a punch of maple flavour. I also decided to change up the sugar rolling. Instead of just using plain sugar, I divided the dough into thirds, and rolled a third of them in regular granulated sugar, a third in brown sugar, and the last third in cinnamon sugar.

I was partial to the cinnamon sugar, and Paul liked the brown sugar, but really, they were all good. The last change I made was to the corn syrup. Instead of using just light corn syrup as the recipe called for, I actually used half light corn syrup, and half golden corn syrup. When I was little, I used to have corn syrup on my breakfasts, not maple syrup, because my parents didn’t buy maple syrup. Adding a little bit of golden syrup brought me back to those childhood breakfasts.

Try your cookies all three ways, and let me know which one you prefer!


Yield: Approximately 30 cookies

½ c. butter
1/3 c. sugar
½ c. brown sugar
1 egg
½ c. light corn syrup (or ¼ c. light corn syrup and ¼ c. golden corn syrup)
2 tsp. vanilla
2 tsp. maple extract
2 1/3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
¼ tsp. salt
¼ c. white sugar, cinnamon sugar, and brown sugar for rolling

Preheat oven to 350°F. Line cookie trays with parchment paper.

In a large mixing bowl fitted with the paddle attachment, beat together the butter and sugars until light and fluffy. Add in the egg, corn syrup, vanilla and maple extract. Mix well, scraping down the bowl as needed.

Add in the flour, nutmeg, cinnamon, baking soda, and salt. Mix on low speed until dry ingredients are fully incorporated.

Roll into balls, and roll into the various sugars. Place on prepared cookie sheets, and bake in the preheated oven for 10-12 minutes, rotating pans halfway through.

Remove from oven, and let sit on pan for 2 minutes (DON’T SKIP THIS STEP!). Remove to a wire rack to finish cooling. Enjoy!

Chocolate Sugar Cookies

Obviously, I’m on a cookie streak. Sorrynotsorry! I love cookies, as they are perfectly portioned portable desserts! (P.S. Do you see the alliteration? Apparently I miss my job a bit!)These chocolate sugar cookies have everything you want in a cookie. Chocolate, sugar, crisp outer layer, soft and chewy on the inside. Just great. I really didn’t change much from the original recipe, and you will love these.I don’t have much more to say other than go make these! It’s short and sweet – like these cookies – this week!


Yield: 24-30 cookies

2 c. plus 2 tbsp. flour
¾ c. cocoa powder
1 tsp. baking soda
¾ tsp. salt
1¼ c. butter, softened
2 c. sugar, plus more for rolling
2 eggs
2 tsp. vanilla

Preheat the oven to 350°F.In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.In the bowl of a mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add in the eggs and vanilla, beating again.Add in the flour mixture, mixing on low, until a cohesive, smooth dough forms.Scoop out tablespoon-sized balls of dough, and roll them in a small dish of sugar before placing on pans.Bake in the preheated oven for 11-13 minutes, or until the cookies are just starting to crack. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.

Chai Cookies

By now, my faithful readers should know how much I love tea. Chai is a particular favourite of mine, as is Earl Grey. I guess I have a thing for black teas.

Either way, these cookies are great because they have the flavour of Chai without the tea part – just the spices. They are also extremely easy to whip together, and come out very soft.

I followed the recipe almost exactly, only changing a few things. First, because I really love the warm spices and flavour of Chai, I added a little bit of Chai spice that I have as well. Secondly, I did end up with the approximate amount of cookies, but they are small. I would not have made them as small as I did if I were to make them again. Don’t get me wrong, they are REALLY GOOD, but just seemed line teeny-tiny cookies. And really, if I’m having cookies, I want a COOKIE. Not a “cookie”. I’ll put the sizing that I should have used below.

Still, these cookies are amazing, and very easy. If you are a Chai lover like I am, you’ll love these!


Yield: 15-18 cookies, depending on size

½ c. butter, softened
¾ c. sugar

1 egg
1 tsp. vanilla
1½ c. flour
1 tsp. cream of tartar
1 tsp. baking powder

½ tsp. baking soda
1¼ tsp. cinnamon
½ tsp. ginger
½ tsp. cardamom
¼ tsp. salt
¼ tsp. allspice
1/8 tsp. black pepper
½ tsp. Chai spice (optional)

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together. Beat in the egg and vanilla until just combined.

In a medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and all the spices.

Add the flour to the butter mixture, and beat until a smooth cookie dough forms. Wrap in plastic wrap, and refrigerate for at least 2 hours.

Preheat oven to 350°F. Roll mixture into balls, and bake on cookie sheets in the preheated oven for 8-9 minutes, or until golden brown around the edges.

Cool on a wire rack and serve.