Peach Matcha Crinkle Cookies

Okay. I am a huge fan of tea. Like, huge fan. I don’t do coffee, so whenever I have a to-go mug in my hand, you can bet that there’s tea in it.

Being Canadian, I also have a bit of a love affair with David’s Tea. I saw these cookies pop up on my Instagram feed and just HAD to make them. The only thing is that the recipe, found here, called for Yuzu Matcha, and I didn’t have any on hand. I instead decided to use the Peach Matcha that I did have.

For those of you who don’t know, matcha is green tea powder. It’s got a ton of health benefits, but I like the David’s Tea versions with a little bit of flavour in them. I find that it just makes the green tea a bit more interesting.

Either way, these cookies were great, and really easy to make. Bonus! Enough blathering by me, cookies!!!


Yield: Approx. 2 dozen cookies

3 tbsp. matcha powder (I used David’s Tea Peach Matcha)
1 ¾ cups flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter, softened
¾ cup sugar
2 eggs
½ tsp lemon zest (or lemon extract)
1 cup powdered sugar

In a medium bowl, whisk together the matcha, flour, baking powder, baking soda, and salt.

In the bowl of a mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Add 1 whole egg and 1 egg yolk to the butter mixture and beat again. Reserve the remaining egg white.

Add dry ingredients to butter, and mix on low speed until combined. Wrap dough in plastic wrap, and chill in the refrigerator for 2 hours.

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Roll dough into balls, then dip in reserved egg white and place in the fridge for 10 minutes.

Removed chilled dipped dough balls, then roll in icing sugar and bake in the preheated oven for 10-14 minutes, until the edges begin to turn a light golden brown and the tops are cracked.

Sourdough Peanut Butter Cookies

These sound really unconventional when you just read the title. But bear with me. These cookies are anything but sour! The starter really is there to just add flavour and to make sure that the cookies stay moist and soft.I admit, when I first saw this recipe I was a little skeptical. Sourdough in cookies? But then I thought about other times I’ve used sourdough in sweet applications. I’ve made cake and brownies before, so why not cookies?Really, when you pair sourdough with other strong flavours like peanut butter, the sourness really takes a back seat. Believe me. I had a bunch of coworkers of mine play “Guess the Secret Ingredient” and no one guessed that it was sourdough.The original recipe I found here, and really, it’s a good cookie. The dough seemed a little oily for me, but when I baked them up, they came out perfectly. Super soft, moist, and they had a very pleasant flavour. I even added some Reese’s peanut butter chips and some chocolate chips to kick them up a notch. If you have a sourdough starter, I highly recommend these bad boys!


Yield: Approx. 50 cookies

1 c. sourdough starter (discard is fine)
1 c. peanut butter (I used crunchy, but smooth is fine)
½ c. coconut oil, softened
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1-2 c. baking chips (I used a mix of peanut butter and chocolate)

Preheat oven to 350°F.In a large bowl, or the bowl of a mixer fitted with the paddle attachment, combine the peanut butter, brown sugar, coconut oil, and vanilla.Add in the sourdough starter and eggs, and combine again. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.Add the dry ingredients into the wet in thirds, mixing after each addition.Fold in any baking chips, if using.Roll dough into 1-inch balls, and place a few inches apart on a baking sheet. If desired, you can use a fork dipped in white sugar to place criss-cross markings on each cookie (I didn’t).Bake in the preheated oven for 10-12 minutes, or until a light golden brown.Remove from oven, let sit on pan for 5 minutes before transferring to wire rack to cool completely.

Brown Butter Chocolate Chip Cookies

I was playing around with cookie recipes a bit, and came across this one. I already have a Chocolate Chip Cookie recipe on the blog, and it’s amazing, but I’ve been looking for other options for those “Just In Case” days.These were pretty good. It was my first time making brown butter, so I think I was overly cautious and could have let the butter get a little browner, but overall, I really enjoyed these cookies. They were soft on the inside, bursting with chocolate chips, and the little bit of sea salt on top just put them over the edge.If you are a fan of chocolate chip cookies, you should at least try these out. The original recipe is here, and really I only changed the chocolate chips to what I had available.


Yield: 2 dozen cookies

14 tbsp. salted butter (a quarter cup is 4 tablespoons)
2 1/3 c. flour
1 tsp. baking soda
½ tsp. sea salt
1 c. plus 2 tbsp. brown sugar, packed
½ c. sugar
2 tsp. vanilla
2 eggs, at room temperature
2½ c. chocolate chips (can be a mix of milk, dark, bittersweet and semisweet – I used all semisweet because that was what I had on hand)

To make the browned butter, place the butter in a small saucepan over medium-high heat and cook for about 2 minutes, stirring almost constantly, until the butter has completely melted and lightly browned. Remove from heat and scrape butter and any brown specks into a heatproof bowl. Place the bowl in the refrigerator and let it cool back to room temperature. Check on it every so often to make sure it doesn’t get too hard.Preheat the oven to 375°F, and line two large baking sheets with parchment paper. Set aside.In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, add the brown butter and sugars. Beat on medium speed for about 2 minutes, or until light and fluffy. Add the vanilla, and beat again. Add the eggs, one at a time, beating well after each addition.Add the flour mixture, and mix with a wooden spoon until the flour begins to disappear. Fold in the chocolate chips.
Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for spreading). Continue until all the dough has been rolled.
Place baking sheets in preheated oven and bake for 10 to 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely. If desired, sprinkle additional salt on each cookie once out of the oven.

Chocolate Marzipan Cookies

It was Teacher’s Convention last week, and I went to my brother-in-law’s house and hung out with him and his wife, Serena. I’m lucky and married into a pretty great family. Well, Serena had a tube of marzipan that she didn’t know what to do with, so I took to Pinterest.I found this recipe, and Serena and I attempted it, and it was incredible! The cookies are thick, crispy on the edges, and chewy and tender in the middle.Really, I don’t want to continue writing. Please just make these cookies!!


Yield: 2 dozen cookies

½ c. butter, very soft
1/3 c. sugar
½c. brown sugar, packed
1 egg
1 tsp. vanilla
½ tsp. baking soda
¼ tsp. salt
1½ c. flour
1 c. chocolate chips
½ c. chopped dark chocolate
½ c. chopped marzipan
Sea salt, to finish

In a large bowl fitted with a paddle attachment, cream the butter and sugars together. Add the egg and the vanilla, and beat again.Mix in the baking soda and salt, then add in the flour and mix on slow until flour is incorporated.Fold in the chocolate chips, chopped chocolate, and marzipan. Chill the dough for 1-2 hours.Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat. Scoop out large tablespoon sized balls of cookie dough, roll into balls, place about 2 inches apart, and flatten slightly with the palm of your hand.Bake in the preheated oven for 11-15 minutes, until the edges are light golden. Once out of the oven, sprinkle cookies with salt, let cool on the trays for about 10 minutes, then transfer to a wire rack to cool completely.

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!