Fueling Sweetly

Cue the music, flip on the twinkle lights, and gather your gift wrap and ribbons because it’s time to get your Ho Ho Ho on! The Santas and elves in our neck of the woods run on cookies to keep the workshop humming. Fueling on Frosted Sugardoodles will be just what we need in order to keep checking off our holiday to-do list! Ready. Set. GO!Let the holiday festivities begin!

Ingredients
  • ½ cup butter flavored Crisco
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg white
  • 2 tablespoons almond milk
  • 1½ teaspoons vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt,
  • 1 teaspoon cinnamon
  • 1/2 cup cinnamon chips
  • Buttercream Frosting- recipe below
Instructions
  1. To the bowl of a stand mixer fitted with the paddle attachment, beat Crisco and sugars on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg white, almond milk, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.
  2. Preheat oven to 350°F, line a baking sheet with a parchment. Scoop heaping mounds and place them on the baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool. Allow cookies to cool completely on the baking sheet before frosting with buttercream and top with a few cinnamon chips.

*recipe inspired by Averie Cooks

Buttercream Frosting

1/2 cup butter, room temp

• 1/2 cup shortening

• 3 3/4 cup confectioners sugar

• 5 tbsp almond milk

• 1 tsp vanilla extract

Mix ingredients together until creamy.

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Sweet Baking Season Begins! 

We’re kicking off the holiday baking season with a treat we’ve always wanted to make, but some how it always got brushed to the bottom of the to-bake list. That is until today! Loaded Chocolate Chocolate Cookies were definitely worth the wait! Loaded Chocolate Chocolate Cookies   

INGREDIENTS

2 cups all-purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup Crisco

1 cup granulated sugar

2/3 cup firmly packed light brown sugar

2 eggs

2 teaspoons vanilla

1 cup dark chocolate chips

1/2 cup Heath Bits

1/2 cup white chocolate chips

INSTRUCTIONS

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

In a large bowl of a stand mixer, combine the Crisco and sugars and beat for 3-4 minutes, until light. Add eggs and vanilla and mix well.

Add the flour, cocoa powder, baking soda and salt to the other mixture and mix on low speed, just until combined.

In a separate bowl, combine the dark chocolate chips, white chocolate chips, and Heath bits and give them a quick stir so they are evenly distributed. Gently stir or fold in.

Scoop approximately 2 tablespoons of cookie dough for each cookie and bake 2 inches apart for 8-10 minutes, just until set. Do not overbake.

Holiday Sweet Swap

Ready-Set-Swap! It’s a cookie exchange kind of Saturday! We’re sharing our favorite goodies of the season and spreading some cheer to others less fortunate. The rules are simple: Bring a dozen holiday treats and a box of cereal to donate. Leave with a plate of cookies like you’ve been baking in the kitchen for months! 

  
 

We will be sharing Espresso Dark Chocolate Cookies and White Chocolare Toffee Cookies

Espresso Dark Chocolate Cookies

  
Ingredients

3/4 cup Crisco Butter Sticks
1 1/4 cups firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 3/4 cups flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup dark chocolate chips 

1 teaspoon instant coffee granuals 

Directions

HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt, instant coffee granuals, and baking soda. Mix into shortening mixture until just blended. Stir in dark chocolate chips. 

DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

BAKE 8 to 10 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
White Chocolate Toffee Cookies

  
Ingredients
3/4 stick Crisco Butter Stick

1 1/4 cups firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 3/4 cups flour

1 teaspoon salt

3/4 teaspoon baking soda

1  cup white chocolate chips

1 cup Heath Bits

Directions

HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in white chocolate chips and toffee.

DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

* basic dough recipe adapted from Crisco