cookies

Bready or Not: Confetti Pudding Cookies

Posted by on Feb 19, 2025 in Blog, Bready or Not, cookies | Comments Off on Bready or Not: Confetti Pudding Cookies

These Confetti Pudding Cookies are such classic, happy-making cookies. They have sprinkles inside and out, and they taste like cookie dough even after being baked!

Bready or Not: Confetti Pudding Cookies

What causes that, you ask? That’s part of the magic imbued by instant pudding mix. You can use Bird’s Custard Powder (which can be hard to find or expensive in the US) or a standard Jell-O Vanilla Instant Pudding Powder. DO NOT make the pudding. You use the powder! Just make sure it’s not clumpy.

Bready or Not: Confetti Pudding Cookies

Use rainbow sprinkles to make these festive for a birthday, pride, or any old day, or use colors coordinated to holidays throughout the year.

Modified from Bake from Scratch Magazine May/June 2024.

Bready or Not: Confetti Pudding Cookies

Instant pudding mix in the dough grants these cookies an inherent cookie dough-like flavor and soft texture. Everything is better with sprinkles! Modified from Bake from Scratch Magazine May/June 2024.
Course: Dessert, Snack
Keyword: cookies, pudding mix, sprinkles
Servings: 44 cookies
Author: Beth Cato

Equipment

  • parchment paper
  • small cookie scoop or spoon

Ingredients

  • 3/4 cup unsalted butter (1 1/2 sticks) room temperature
  • 1 cup white sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 3.4 oz vanilla instant pudding mix or Bird’s Custard Powder (96 grams)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup rainbow sprinkles plus more for the top

Instructions

  • These cookies can be baked right away or chilled/frozen for later. Note that if they are chilled, the dough may get extra hard, and need to soften at room temperature for 20 minutes before shaping.
  • If baking right away, preheat oven at 350 degrees. Line a baking sheet with parchment paper.
  • In a big bowl, mix together butter and sugar until light and fluffy. Add egg and both extracts, scraping the bottom of the bowl to incorporate everything.
  • In another bowl, stir together flour, pudding mix (make sure that any clumps are pressed out), baking soda, and salt.
  • Gradually mix the dry ingredients into the wet. Fold in the sprinkles. Pour some extra sprinkles into a saucer.
  • Use a scoop or spoon to shape the dough into a small ball. Press one side into the sprinkles and set on baking sheet with the super-sprinkly side on top. Continue with rest of dough balls.
  • Bake for 10 to 12 minutes, until cookies are flatter and no longer look gooey. Let them rest about 5 minutes before moving them to a rack to finish cooling.
  • Store cookies in a sealed container at room temperature. Best eaten within 4 days.

OM NOM NOM!

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    Bready or Not: Vanilla Sablé Cookies

    Posted by on Feb 12, 2025 in Blog, Bready or Not, cookies, French | Comments Off on Bready or Not: Vanilla Sablé Cookies

    These Vanilla Sablé Cookies are a delicate French take on shortbread. They are not heavily sweet, perfect for people who like their desserts a bit gentler.

    Bready or Not: Vanilla Sablé Cookies

    This recipe calls for vanilla bean paste. It will imbue the dough with a deeper vanilla flavor as well as beautiful flecks of vanilla. It makes the end result prettier–which is saying a lot, as they are already pretty courtesy of a sparkling sanding sugar crust.

    Bready or Not: Vanilla Sablé Cookies

    Note that this dough requires chill time, as it is very soft. You don’t want it warm as it is sliced or baked!

    Bready or Not: Vanilla Sablé Cookies

    These Vanilla Sablé Cookies are a delicate French take on shortbread. They are not heavily sweet. Note that there are two egg yolks in the recipe; one is in the dough, the other is used to adhere the sugar coating.
    Author: Beth Cato

    Equipment

    • plastic wrap
    • pastry brush

    Ingredients

    • 1 Tablespoon vanilla bean paste
    • 1/3 cup white sugar
    • 1 cup unsalted butter 2 sticks
    • 1/2 teaspoon fine sea salt
    • 1/3 cup confectioners’ sugar sifted
    • 2 large egg yolks separated
    • 2 cups all-purpose flour
    • 1/2 cup sanding sugar white or other color

    Instructions

    • Mix together the vanilla bean paste, white sugar, and butter until smooth and creamy, not light and fluffy. Add the salt and confectioners’ sugar until smooth. Add 1 egg yolk. Mix in the flour until just combined.
    • Turn out dough onto counter to lightly knead. Divide in half and shape into long logs about 1-inch tall. Wrap dough in plastic wrap and chill for at least 3 hours, or freeze up to 2 months.
    • When it is baking time, preheat oven at 350 degrees. Line a baking sheet with parchment paper.
    • Place egg yolk into a small bowl or ramekin. Add a splash of water and whisk it with the yolk. Pour sanding sugar onto a plate.
    • Brush the yolk down the length of a cookie log, fully coating it. Roll the log in the sanding sugar. Place on a cutting board and slice into pieces 1/2-inch thick. Place spaced out on cookie sheet. Repeat process with other log. Don’t squeeze the cookies too close, as they will spread.
    • Bake for 11 to 13 minutes, until set and just turning a hint of gold. Let them set on sheet for 5 minutes, then transfer to a rack to fully cool.
    • Pack cookies in a sealed container at room temperature. They will keep for at least 4 days.

    OM NOM NOM!

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      Bready or Not Original: Toffee Blondies

      Posted by on Jan 22, 2025 in Blog, blondies, Bready or Not, chocolate, cookies | Comments Off on Bready or Not Original: Toffee Blondies

      Why have a candy bar when you can have a chewy, luxurious treat that’s filled with candy bar pieces? These Toffee Blondies are a glorious combination of textures and sweetness.

      Bready or Not Original: Toffee Blondies

      If you can find it, use an 8 ounce bag of Heath Bits that include chocolate. All is not lost if that is unavailable, though. You can chop up normal Heath Bars, or use an all-toffee bag and add separate chocolate.

      Bready or Not Original: Toffee Blondies

      The result is a thick, chewy bar with crunchy little bits of toffee and pockets of chocolate. These things keep for days, too.

      Bready or Not Original: Toffee Blondies

      Bready or Not Original: Toffee Blondies

      These are like big, chewy candy bars! If you can’t find the Heath bag that includes chocolate, you can buy candy bars and chop them up, or use the toffee bits and supplement with extra chocolate.
      Course: Dessert
      Keyword: bars, chocolate, cookies
      Author: Beth Cato

      Equipment

      • 9×13 pan
      • aluminum foil
      • nonstick spray

      Ingredients

      • 2 cups all-purpose flour
      • 2 cups brown sugar packed
      • 2 teaspoons baking powder
      • 1/4 teaspoon salt
      • 1/2 cup unsalted butter (1 stick) melted and cooled
      • 2 large eggs room temperature
      • 1 teaspoon vanilla extract
      • 8 ounces Heath Bits with Chocolate

      Instructions

      • Preheat oven at 350 degrees. Line a 13×9 pan with foil and apply nonstick spray.
      • In a bowl, mix together the flour, brown sugar, baking powder, and salt. Set aside.
      • In a large bowl, beat the butter, eggs, and vanilla until smooth. Gradually mix in the dry ingredients. Fold in about 2/3 of the Heath Bits.
      • Scoop the thick batter into the prepared pan and level out with an uneven spatula. Sprinkle the rest of the Heath pieces over the top.
      • Bake for 24 to 27 minutes. Middle should be set and pass the toothpick test. Cool to room temperature, speeding the process in the fridge if desired.
      • Use the foil to lift onto cutting board to slice into bars. Store in a sealed container at room temperature. They will keep for up to 3 days.

      OM NOM NOM!

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        Bready or Not Original: Gingerdoodles

        Posted by on Jan 15, 2025 in Blog, Bready or Not, cookies | Comments Off on Bready or Not Original: Gingerdoodles

        I’ve published many variations on Snickerdoodles (complete with pie and banana versions!), and here is a take called Gingerdoodles.

        Bready or Not Original: Gingerdoodles

        It should come as no surprise that these feature the warmth of ginger along with other complementary spices. To me, these were like a hybrid of snickerdoodles and sugar/spice cookies. The texture is soft and scrumptious.

        Bready or Not Original: Gingerdoodles

        This recipe is a must if you love soft cookies with some sweetness and spice.

        Bready or Not Original: Gingerdoodles

        Bready or Not Original: Gingerdoodles

        These cookies are like a hybrid snickerdoodle-sugar/spice cookie, soft and sweet and delicious.
        Course: Dessert, Snack
        Keyword: cookies, gingerbread, snickerdoodle
        Author: Beth Cato

        Equipment

        • parchment paper
        • small scoop or teaspoon

        Ingredients

        Dough

        • 3/4 cup unsalted butter (1 1/2 sticks) softened
        • 1/2 cup white sugar
        • 1/2 cup brown sugar packed
        • 1 large egg room temperature
        • 1/2 cup real maple syrup
        • 3 1/4 cups all-purpose flour
        • 1 teaspoon baking soda
        • 1/2 teaspoon ground cinnamon
        • 1/2 teaspoon ground ginger
        • 1/4 teaspoon salt
        • 1/4 teaspoon cream of tartar
        • 1/4 teaspoon nutmeg

        Topping

        • 1/2 cup white sugar
        • 1/4 teaspoon ground cinnamon

        Instructions

        • Preheat oven at 350 degrees. Line a baking pan with parchment paper.
        • Beat together butter and both sugars until light and fluffy. Beat in egg and syrup.
        • In another bowl, combine flour, baking soda, cinnamon, ginger, salt, cream of tartar, and nutmeg. Gradually mix the dry ingredients into the wet, forming a cohesive dough.
        • In a small bowl, stir together the two topping ingredients.
        • Use a small cookie scoop or spoon to shape dough into round balls. Roll them in the topping to coat. Place spaced out on baking pan.
        • Bake for 9-10 minutes, until set and crackled. After 5-10 minutes, move them to a cooling rack.
        • Store cookies in a sealed container at room temperature.

        OM NOM NOM!

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          Bready or Not Original: Chai Crinkle Cookies

          Posted by on Jan 8, 2025 in Blog, Bready or Not, cookies | Comments Off on Bready or Not Original: Chai Crinkle Cookies

          These Chai Crinkle Cookies are a fantastically fresh take on spice cookies. They are like pudgy soft pillows with gentle spice flavor.

          Bready or Not Original: Chai Crinkle Cookies

          This recipe is an easy one to break into sections to make for faster baking. There are a lot of ingredients–tiny amounts of flavorful spices–and those can be mixed with the flour hours or days in advance. The dough itself needs to chill for at least a few hours. I kept it in the fridge a full day.

          Bready or Not Original: Chai Crinkle Cookies

          These are great cookies to make year-round, but there’s something extra special about a warmly-spiced treat at this time of year!

          Bready or Not Original: Chai Crinkle Cookies

          These Chai Crinkle Cookies are like a pudgy, soft, gently-spiced cousin of gingerbread. Makes about 50 cookies.
          Course: Dessert, Snack
          Keyword: cardamom, cookies
          Author: Beth Cato

          Equipment

          • plastic wrap
          • parchment paper
          • cookie scoop or spoon

          Ingredients

          • 1/2 cup unsalted butter (1 stick) softened
          • 1/4 cup vegetable shortening
          • 1 cup brown sugar firmly packed
          • 1 large egg room temperature
          • 1/4 cup molasses
          • 1 Tablespoon vanilla extract
          • 3 cups all-purpose flour
          • 1 1/2 teaspoons ground cinnamon
          • 1 1/4 teaspoons baking soda
          • 1/2 teaspoon kosher salt
          • 1/2 teaspoon ground ginger
          • 1/2 teaspoon ground cardamom
          • 1/8 teaspoon ground cloves
          • 1/8 teaspoon ground black pepper
          • 1/3 cup white sugar for topping

          Instructions

          • In a large bowl, beat together butter, shortening, and brown sugar, until fluffy, scraping the bottom of the bowl on occasion. Add egg, molasses, and vanilla.
          • In another bowl, stir together flour, cinnamon, baking soda, salt, ginger, cardamom, cloves, and pepper. Gradually add the dry ingredients to the wet.
          • Cover dough with plastic wrap and chill for at least two hours, or up to a day.
          • Preheat oven at 350 degrees. Line a baking pan with parchment paper. Measure out topping sugar into a bowl.
          • Use a scoop or spoon to form walnut-sized balls. Roll dough balls in sugar. Place them slightly spaced on pan and then compress each one; they will not spread much while baking.
          • Bake for 10 to 12 minutes, until puffed and set. Let cool on pan a few minutes before transferring to a cooling rack.
          • Store them in a sealed container at room temperature up to 3 days.

          OM NOM NOM!

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            Bready or Not Original: Raspberry-Almond-Chocolate-Oatmeal Cookies

            Posted by on Dec 25, 2024 in Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not Original: Raspberry-Almond-Chocolate-Oatmeal Cookies

            Merry Christmas to those of you who celebrate, and warm wishes to visitors of any or no faith!

            Bready or Not Original: Raspberry-Almond-Chocolate-Oatmeal Cookies

            The name for these cookies is a mouthful, but that list of ingredients lets everyone know that these aren’t standard Oatmeal Cookies. No, these Raspberry-Almond-Chocolate-Oatmeal Cookies are loaded with flavors and textures with nary a raisin in sight.

            Bready or Not Original: Raspberry-Almond-Chocolate-Oatmeal Cookies

            The chocolate is optional here, but I really do love that chocolate-raspberry combo. It adds some oomph (and results in a few more cookies). Only use mini chips, though, or you’ll likely have cohesion issues.

            Bready or Not Original: Raspberry-Almond-Chocolate-Oatmeal Cookies

            These are a special variant on standard oatmeal cookies. The frozen raspberries add a lovely punch of flavor. The optional mini chocolate chips (and only use mini-size here) add a great flavor contrast. Makes about 44 cookies without the mini chocolate chips, 48 with.
            Course: Dessert, Snack
            Keyword: chocolate, cookies, oats, raspberries
            Servings: 44 cookies
            Author: Beth Cato

            Equipment

            • parchment paper
            • kitchen shears
            • small cookie scoop or teaspoon

            Ingredients

            • 3/4 cups frozen raspberries unthawed
            • 1/4 cup unsalted butter room temperature
            • 1/4 cup almond butter room temperature
            • 1/2 cup brown sugar packed
            • 1/4 cup white sugar
            • 1 large egg room temperature
            • 1 teaspoon vanilla extract
            • 1/4 teaspoon almond extract
            • 3/4 cup all-purpose flour
            • 1/2 teaspoon baking soda
            • 1/2 teaspoon ground cinnamon
            • 1/4 teaspoon ground nutmeg
            • 1/4 teaspoon salt
            • 1 1/2 cups old fashioned rolled oats
            • 1/4 cup pepitas
            • 1/2 cup mini chocolate chips optional but awesome

            Instructions

            • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
            • Use kitchen shears to gently shatter apart the frozen raspberries into a measuring cup. Set cup in freezer again as the rest of the dough is formed.
            • In a large bowl, beat together butter, almond butter, brown sugar, and white sugar until light and fluffy. Add in eggs, vanilla, and almond extract. Follow up with flour, baking soda, cinnamon, nutmeg, and salt. Stir in oats and pepitas until combined.
            • If using, fold in the mini chocolate chips. Gently fold in frozen raspberries until evenly dispersed in the dough. Note that if an excess of raspberry bits are left until the end, the dough will be especially wet and harder to work with.
            • Use a small cookie scoop or teaspoon to form balls about 1 inch apart onto the prepared baking sheet. Bake until cookies are set, 9 to 10 minutes. Chill remaining dough while a batch bakes.
            • Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely. Store in a sealed container at room temperature.

            OM NOM NOM!

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