London Fog Sugar Cookies

As I said last week, I love cookies. If you can’t tell, I’ve been on a bit of a cookie kick the last week or so. I made these little beauties as part of some thank-you baking for Paul’s aunt and uncle and their family.

When I went to Teacher’s Convention in Calgary, they let me stay at the house, and even drove me in to the Convention Center to make sure I got there okay. It was awesome, and I am so lucky to be able to call them family now!

Either way, I love these kinds of cookies that you can just slice and bake. You make the dough, roll it into a log, wrap it in plastic wrap and let it chill out for a bit before you slice and bake. It makes wonderfully uniform cookies, for anyone who is a little picky with their cookie sizes.

These are also great because anything that incorporates tea into baking is a winner in my books. Enough talk. Tea cookies!


Yield: Approx. 20 cookies

¼ c. sugar
¼ c. icing sugar
½ c. butter, softened
1 egg
1½ c. flour
½ tsp. Earl Grey tea leaves
½ tsp. baking powder
Pinch of salt
1 tsp. vanilla

In the bowl of a mixer fitted with the paddle attachment, cream together the sugars and butter. Add in the egg and vanilla, and mix until well combined.

Add in the flour, tea leaves, baking powder and salt, and mix until a cohesive dough forms.

On a clean work surface, roll the dough into a log and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, up to 24 hours.

Preheat oven to 400°F. Lightly grease a baking sheet, and slice dough into ¼ inch slices. Lay on baking sheets and bake in preheated oven for 6-8 minutes, until bottoms and edges are light brown, and the middle is set.

Cool for 2 minutes on baking sheet, then transfer to cooling rack to cool completely.


Creme Brulee Cookies

Holy moly these cookies are good!

You have a classic sugar cookie base, some cream cheese icing, then dip in sugar and torch it. Yes please. These sound like a lot of work, but they aren’t. They take up a little more of your time than a conventional cookie, but these babies are so worth it.

The only thing I did differently from the original recipe was double the cookie dough. That meant I wasn’t as generous with the cream cheese frosting, but I felt that the frosting amount I put on was perfect. Any more and I felt it would become tooth-achingly sweet, and even I have my sugar limits. (GASP, I know.)

Either way, these cookies, as I said before, take a little bit of extra work, but the result at the end is incredible. The sugar caramelizes and gets deliciously crusty and golden brown. Then you get the snap of the sugar breaking – almost as satisfying as having a REAL creme brulee.

I have a kitchen torch, so I used that to brulee, but you can use your broiler – you just have to keep a VERY close eye on your cookies so they don’t burn.

Either way, go make these! You deserve it!


Yield: About 2 dozen cookies

For the cookies:

¾ c. butter, softened
½ c. brown sugar, lightly packed
½ c. sugar
1 egg
1 tbsp. vanilla
2 c. flour
2 tsp. cornstarch
1 tsp. baking soda
¼ tsp. salt

For the frosting:

8 oz. cream cheese, softened
1¼ c. icing sugar
1 tsp. vanilla
¼ c. sugar (for finishing)

To make the cookies, preheat the oven to 350°F and line two baking sheets with parchment paper or silpat liners. Set aside.

In the bowl of a mixer fitted with a paddle attachment, cream together the butter and sugars until well combined and fluffy. Add in the egg and vanilla, and whip again until evenly combined.

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

Add the dry ingredients to the wet ingredients, and mix on low speed until evenly combined.

Scoop out by the tablespoonful onto the lined baking sheets. Flatten dough balls slightly (not too much). Bake in the preheated oven for 7-8 minutes, or until the edges are just starting to brown. Remove from oven and let cool on pan for 1-2 minutes, then transfer to a wire rack to cool completely.

To make the cream cheese frosting, combine the cream cheese, icing sugar, and vanilla in the bowl of a mixer fitted with a whisk attachment, and beat on low until icing sugar is combined and smooth.

When cookies are cool, spread with the cream cheese frosting. Fill a small bowl with the sugar, then dip the cookies, icing side down, into the sugar. If you have a kitchen torch, torch the cookies to caramelize the sugar. If you don’t have a kitchen torch, set your oven to broil and broil the cookies until the sugar begins to caramelize, about 1-2 minutes. If you broil, you MUST watch your cookies carefully, or they will burn completely!

Wait until the torched sugar cools a bit, then enjoy!

Sugar Cookie Bars

This came about from a craving for sugar cookies, but without the desire to make the dough, cool, roll, cut, and bake. I wanted something plain and simple, easy to make, with delicious results.

These cookie bars are just that. The dough takes about five minutes to whip up, you press it all into a pan, then bake, cool, and top with the frosting that also comes together in a flash.

I got the recipe here, and I am so glad I finally gave these a go! They have been on my Pinterest boards forever, and were desperately crying out for me to make them. They are soft, chewy, and just everything you want in a simple sugar cookie. Not going to lie, I cut the bars into 16 pieces, so slightly smaller than the recipe calls for, but I feel like 16 is the perfect number. Paul was also watching, and he was very excited for a big piece of a cookie bar. (He also basically licked the bowl clean when I finished spreading the frosting… What can I say? The man loves his sweets!)

Go make these! Please, you need them in your life!


Yield: About 12-16 bars, depending on cut size

For the cookie dough:

½ c. butter, softened
1 c. sugar
2 tbsp. sour cream
1 egg
½ tsp. vanilla
2½ c. flour
½ tsp. baking powder
½ tsp. kosher or sea salt

For the frosting:

½ c. butter, softened
4 c. icing sugar
4-6 tbsp. whipping cream (milk works as well, just use less)
½ tsp. vanilla
Pinch kosher or sea salt
Food colouring (if desired)
Sprinkles (if desired)

Preheat the oven to 375°F. Line a 9 x 13 pan with parchment paper, set aside.

In the bowl of a mixer with the paddle attachment, cream the butter and sugar until pale and well-combined.

Add in the sour cream, egg, and vanilla, and mix again. Add in the flour, salt, and baking powder, and mix on low speed until completely incorporated and a cohesive dough forms.

Press into the prepared baking pan in an even layer. Bake in the preheated oven for 16-17 minutes. If the edges start to turn brown, take out of the oven immediately.

Let cool completely before frosting.

While the cookie bars are cooling, make the frosting.

In the bowl of a mixer with a whisk attachment, whip the butter until creamy. Add in the icing sugar, a half cup at a time, adding in the vanilla and a little bit of milk or cream at a time to get to the right consistency (it should be spreadable, but not too thin). Add in the food colouring, and whip until cohesive.

Spread onto the cooled cookie bars, then remove from pan (the parchment paper is helpful here…. handles!) and slice into bars. Store in the refrigerator for firmer icing, or at room temperature for softer icing.

Chewy Sugar Cookies

Wow, these cookies were awesome! So simple to make, and they were gone in about a day and a half. (Granted, I did give some away, but that’s a story for later in the post!)

I loved how simple this recipe was, and how it yielded some great results. All the ingredients are basic, pantry staples, and I couldn’t have been happier. It was the perfect recipe for a “Wake-up-and-randomly-decide-to-make-cookies” kind of day. I had everything I needed, and as I said before, the result was a soft, chewy cookie, so simple, and so tasty.

I found the original recipe here, and followed it to a tee. There were no changes that I made, because the recipe is so simple and straightforward. If you’re really being nitpicky, I did use a clear vanilla extract instead of the brown vanilla extract, but that was because I wanted the cookies to stay a beautiful pure white colour.

The reason that these cookies went so fast, was because I gave some away. The weekend I made these, I was taking care of a friend’s dogs. I went over to her house to walk the dogs before bed, and as I was leaving, it was very dark out, and I turned a little too sharply while backing out of her driveway. I ended up bottoming out the left side of my car in a massive snowdrift! I had to dig out my car, and I was wrestling with the snowdrift for probably half an hour, or more. My friend had some guests staying with her, and they got back to the house and helped me push my car free. Huzzah! So these cookies were “I-want-cookies” cookies, but also “Thank-you-for-pushing-my-car-out-of-a-huge-snowdrift-because-reversing-in-the-dark-is-much-more-difficult-in-unfamiliar-driveways” cookies. Yeah, you got tired reading that? Imagine how I felt. It was a hot mess! (Also, I promise I’m a good driver. The driveway is just unfamiliar, curved, and there were obstacles to avoid, hence the sharp turn.)

Either way, these cookies are absolutely wonderful. They will definitely become something I make more often, with how simple and easy they are, with such high results!


Yield: Approx. 3½ dozen cookies

1 c. butter, softened
1½ c. sugar
1 egg
2¼ c. flour
½ tsp. baking powder
½ tsp. salt
1 tsp. vanilla
¼ c. sugar, for garnishing

Preheat oven to 350°F. Line baking sheets with parchment paper, or Silpat sheets.

In the bowl of a mixer, cream together the butter and sugar until fluffy. Add in the egg and mix until well-combined.

Stir in the flour, baking powder, salt, and vanilla until well-mixed and cohesive.

Scoop cookie dough by the teaspoonful and roll into a ball. Roll in the garnishing sugar.

Place cookie balls on a baking sheet, and flatten slightly with your hand.

Bake in the preheated oven for 8-10 minutes, or until lightly browned. Cool on wire racks, and store in an airtight container.

Chocolate Mint Sugar Cookie Bars

Hello friends!

I think lately I’ve been baking as a form of procrastination. I have a lot of school work to do, and I don’t always want to do it. (But I always get it done, don’t worry!) Every once in a while, lately on weekends, I’ve been deciding to bake up a storm. These sugar cookie bars came about on a bit of a whim, and I’m so glad they did!

Chocolate and mint is not for everyone, but Paul and I are huge fans! The nice thing about these bars is they don’t take very long to mix up. Call me a simple woman, but I’m all about things that don’t have me spending all day in the kitchen. (I love those recipes too, but I need to be in the mood to make them!)

I found the original recipe here, and while I didn’t have Andes mint bars, I decided to top them off with chocolate chips, because why not. If you are a fan of chocolate and mint together, I guarantee these will hit the spot!


Yield: Approx. 24 bars

For the cookie base:

½ c. butter, softened
½ c. brown sugar
½ c. sugar
1 egg
2 tsp. vanilla
2 tbsp. milk
2 c. flour
½ c. cocoa
1 tsp. baking powder
½ tsp. salt

For the mint frosting:

½ c. butter, softened
½ tsp. mint extract
6 tbsp. heavy cream
¼ tsp. salt
4 c. icing sugar
green food colouring (optional)
mint chips/chocolate chips (for garnish)

Preheat oven to 375°F.

Line a 9 x 13 pan with parchment paper. Set aside.

In the bowl of a mixer, beat the butter, brown sugar, and sugar until combined. Add in egg, vanilla and milk. Beat again.

In a medium bowl, add the flour, cocoa, baking powder, and salt, and whisk to combine evenly. Slowly add the dry ingredients to the wet, and mix until a cohesive dough is formed.

Press dough evenly into the prepared pan and bake for 14-15 minutes. Do not overbake.

Remove from oven and cool completely before frosting.

To make the frosting, beat the butter, mint extract, and heavy cream together until smooth and fluffy. Add in the salt, icing sugar, and food colouring and beat until smooth and creamy.

Spread over cooled bars and garnish as desired. Slice into squares and serve!