iced cookies

Black and White Cookies are a New York City deli classic and not very difficult to make at home!

Black and White Cookies

cake flour

baking powder

salt

unsalted butter (at cool room temperature)

sugar

eggs (at room temperature)

vanilla extract

lemon extract

milk

chocolate (finely chopped)

water

corn syrup

Make the Cookies: Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour, baking powder and salt; set aside.

Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add in the sugar and then gradually increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs, vanilla and lemon extract. Beat at medium speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl again. With mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined. Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.

Use a ¼-cup measuring cup to scoop mounds of dough onto the prepared baking sheets about two inches apart. Using moistened fingers, gently press each mound of dough into a 2½-inch circle. Bake until the edges of the cookies are set and light golden brown, about 20 minutes. Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.

Making the Icings: Melt the chocolate either in a medium bowl set over a small saucepan over barely-simmering water, or using the microwave on 50% power in 30-second increments; set aside.

In a medium saucepan over medium heat, bring the water and corn syrup to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract. Transfer ¾ cup of the icing to the bowl with the melted chocolate and whisk to combine.

Ice the Cookies: Place wire racks over wax paper to catch any drips. Use a small offset spatula to spread about 2 tablespoons of the vanilla icing onto half of each cookie. The icing should move on its own when the cookie is tilted; use the spatula to scrape any excess from around the edges. If the vanilla begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency. Place the finished cookies on the wire racks and allow to set for at least 15 minutes.

Again using a small offset spatula, spread the chocolate icing on the half of each cookie, scraping any excess icing from around the edge of the cookies. If the chocolate icing thickens too much, place the bowl on a small saucepan of barely simmering water so that it can re-melt. If it's still too thick, you can add warm water, a teaspoon at a time, until it returns to the correct consistency. Place the finished cookies on the wire racks and allow to set for at least 1 hour.

The cookies can be stored in an airtight container at room temperature for up to 3 days. If you stack the cookies, be sure to place a piece of wax paper between layers.

There's nothing like an old fashioned oatmeal cookie! These iced oatmeal cookies are easy to mix up and the perfect after school snack for your kids.

Iced Oatmeal Cookies

old fashioned oats ((not quick cook oats))

all purpose flour

baking soda

cinnamon

nutmeg

unsalted butter

brown sugar

eggs

milk ((start

Preheat oven to 350 degrees Fahrenheit and prepare your baking sheets with non-stick spray or parchment paper.

Using a food processor, pulse your oats just a few times. Tip: The goal is not to make flour, but to create a variety of textures in your cookies. Only pulse a few times.

In a mixing bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, mix together the butter and both sugars until it’s light and fluffy. Add in the eggs and mix until just combined. Slowly add in the dry mixture, mixing well until all added and combined.

Scoop the cookie dough into the size of 2 tbsp, roll into a ball and place on the cookie sheet about 2 inches apart. Bake for 10-12 minutes.

Allow the cookies to cool for about 5 minutes before removing from the sheet as they will spread and flatten a little more as they cool.

Once cooled, prepare the icing by mixing the powdered sugar and 2 tbsp of milk. Slowly add more milk to get the desired consistency.

Take each cookie and dip it into the icing face down, do this very lightly. A light dipping will allow the icing to drip into the cracks of your cookies. Cool on a rack until the icing sets.&nbsp;

Store the cookies in an airtight container at room temperature.

https://content.jwplatform.com/videos/5CYnRDKa.mp4

There’s nothing like an old fashioned oatmeal cookie! These iced oatmeal cookies are easy to mix up and the perfect after school snack for your kids.

ICED OATMEAL COOKIES Recipe

Soft &amp; chewy powdered sugar iced coconut oatmeal cookies are great for bake sales and cookie exchanges. The soft cookies freeze well and make delicious gifts!

Iced Coconut Oatmeal Cookies

butter

brown sugar ((packed))

all-purpose flour

old fashioned rolled oats

coconut

Preheat the oven to 350º Fahrenheit.

In the bowl of a stand mixer, use the paddle attachment to cream together the butter and sugars.

Add the eggs and vanilla. Mix again.

In a separate bowl, mix the dry ingredients (all of the remaining cookie ingredients). Whisk well.

Add the dry ingredients into the wet ingredients and mix until combined.

Use a cookie scoop to scoop the dough and place on a cookie sheet lined with parchment paper or a non-stick baking mat.

Bake the cookies for 8-10 minutes or until the edges are barely brown. Don't over bake the cookies.

Allow the cookies to cool for 3-4 minutes on the baking sheet, then move them to a wire rack to cool completely.

Whisk together the powdered sugar and 2 tablespoons of milk until smooth. Add another tablespoon of milk if the consistency is too thick.

Dip the top of the cookie in the icing (or use a spoon to drizzle the cookies with icing) and place them on the wire rack for the icing to set.

Once the icing has set, store the cookies in a single layer in an airtight container.

These cookies freeze well!

https://content.jwplatform.com/videos/aObATAsW.mp4

Soft & chewy powdered sugar iced coconut oatmeal cookies are great for bake sales and cookie exchanges. The soft cookies freeze well and make delicious gifts!

Iced Coconut Oatmeal Cookies Recipe

The BEST cut-out sugar cookies! No softening butter, no chilling dough, they bake up super soft and never spread. Your new go-to recipe!

Cut-Out Sugar Cookies

Preheat oven to 350 degrees F. Line two baking pans with parchment paper and set aside.

Using an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about 2 minutes.

Add the egg, vanilla, baking powder, and salt, and mix until combined and smooth, scraping the sides of the bowl as needed.

Reduce the mixer speed to low and gradually add the flour, only mixing until the dough just comes together. Give it a final mix with a rubber spatula, folding and pressing it together, to ensure all of the flour is mixed in.

Separate the dough in half and work with one piece at a time, roll the dough ¼-inch thick. Cut out shapes as desired and place them on the prepared baking sheets, leaving at least 1 inch of space between cookies.

Bake until the cookies look set and are slightly firm to the touch but still pale, about 10 to 12 minutes.

Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.

Christmas Lofthouse Cookies are the cutest cookies you’ll make this holiday season! My Copycat Lofthouse Cookies are soft, fluffy, and slightly cakey - and taste SO much better than the storebought variety. Quick and easy recipe made with simple ingredients.

Christmas Lofthouse Cookies

¾ cups (350 grams) all-purpose flour

(33 grams) cornstarch

fine sea salt

(113 grams) unsalted butter, (at cool room temperature)

(200 grams) granulated sugar

egg, (at room temperature)

(75 grams) sour cream, (at room temperature)

almond extract, (optional but highly recommended)

+ 2 tablespoons (266 grams) powdered sugar, (sifted)

(113 grams) unsalted butter, (at a cool room temperature)

(30 grams) heavy or whipping cream

Gel food coloring, (if desired)

Sprinkles, (if desired)

Preheat the oven to 350°F. Line baking sheets with parchment paper.

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

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. On low speed, add the egg, sour cream, vanilla, and almond extract (if using). Turn the speed to medium and beat until the mixture is thicker (will look slightly curdled), about 2 minutes. Scrape down the bowl again. On low speed, gradually add the flour mixture, beating until just combined.

Using a medium spring-loaded scoop (1 ½ tablespoons), drop balls of cookie dough onto prepared sheets in four rows of three. Roll each ball until smooth, then flatten them to ¼-inch thick with the palm of your hand. If the dough is too sticky, dampen your hands slightly as needed.

Bake until the cookies appear dry on the top but still pale at the edges, about 11 minutes.

Place on a wire rack to cool completely.

Make the cookie dough:

In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and butter. Mix on low speed until smooth and then increase the speed to medium and beat for another 3 minutes.

Add the salt, vanilla, and cream and beat on medium speed for 1 minute, adding more cream if needed. Add the food color, if using.

Frost each cookie with a heaping tablespoon of frosting. Use the back of a spoon or an offset spatula to spread it evenly. If you’d like to add sprinkles, do so right after frosting each cookie, as the frosting can set quickly. Allow the cookies to sit for about 4 hours or until the frosting is firm. This time may vary depending on your kitchen’s humidity.

Store at room temperature in an airtight container for up to six days or up to six weeks in the freezer. Thaw in fridge overnight, then let come to room temperature before serving. Note that coloring of sprinkles may bleed when frozen and thawed.

Make the frosting:

Espresso Martini Cookies are Happy Hour in cookie form! A rich chocolate espresso cookie base is studded with gooey chocolate chips and topped with a delicious coffee liqueur glaze. Quick and easy to make and ready in just 45 minutes!

Espresso Martini Cookies

(85 grams) bittersweet chocolate, (chopped)

(156 grams) all-purpose flour

(28 grams) Dutch-process cocoa powder

espresso

(100 grams) granulated sugar

(100 grams) light brown sugar

egg yolk, (at room temperature)

(170 grams) semisweet chocolate chips

(125 grams) powdered sugar, (sifted)

Preheat the oven to 350ºF. Line baking sheets with parchment paper.

In a microwave-safe bowl, microwave chocolate in 20-second bursts until melted, stirring between each burst. Set aside to cool until just warm (about 80°F).

In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.

In a large bowl, use an electric mixer on medium-high speed to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add in the cooled, melted chocolate and beat until combined. Add the egg, egg yolk, and vanilla extract and beat until completely smooth and combined. Scrape down the sides and bottom of the bowl as needed. Slowly beat in the flour mixture. Fold in the chocolate chips with a rubber spatula. Dough will be sticky.

Using a medium spring-loaded scoop, drop 1 1/2-tablespoon balls of dough onto prepared baking sheets, spacing 2 inches apart. Wet your hands slightly, then roll each dough ball between your palms to smooth.

Bake for about 10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely.

In a small bowl, use a small whisk or a fork to combine the powdered sugar and coffee liqueur until a thick but pourable glaze forms. Place a sheet of parchment paper underneath the cooling racks to catch the glaze for easier clean-up. Drizzle glaze all over cooled cookies. Allow to set.

Store the cookies between layers of parchment paper in an airtight container at room temperature for up to 3 days.

Make the glaze:

These old fashioned iced oatmeal cookies have a lovely balance of warm spices, milky sweetness, and oatmeal earthiness.

Old Fashioned Iced Oatmeal Cookies

oats

butter (softened)

Add the oats to a blender or food processor, and blend until the oats process into an oat flour, about 30 seconds. It's okay to have a few chunks left in the oats -- they do not need to be ground into a super-fine flour.

In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). You can use a stand mixer with the paddle attachment, if you'd like.

Add the eggs and vanilla, and beat to combine.

Add the ground oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to combine well.

Let the dough rest for 10 minutes (this gives the oats time to absorb some of the liquid in the recipe).

Preheat the oven to 350 degrees F., and line a baking sheet with parchment paper or a baking mat.

Scoop a generous tablespoon of dough into your hands, and roll it in to a ball (this will help your cookies to be very round when baked).

Place on the cookie sheet 2 inches apart, and repeat with remaining dough.

Bake for 11 to 13 minutes, or until the edges are light brown (if you like a crisper cookie, bake them a bit longer until the whole cookie is a light brown).

Remove from the oven, and let the cookies cool on a wire rack.

To make the icing, stir together the powdered sugar and milk to form a thin icing.

Hold onto the cookie, and dip just the top into the icing. Let the icing drip off, and then return the cookie to the cooling rack, icing side up. Repeat with remaining cookies.

Enjoy right away, and store extras in an airtight container in a single layer (the icing can make them stick together if you stack them).

Bite into soft sugar cookie nostalgia with these copycat Lofthouse Cookies. This super easy recipe replicates the texture of Lofthouse Cookies perfectly but offers SO much more flavor! Simple recipe made with ingredients you may already have on hand.

Lofthouse Cookies

Top 8 iced cookies recipes from across the web

The most viewed iced cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Black and White Cookies

Iced Oatmeal Cookies

Iced Coconut Oatmeal Cookies

Cut-Out Sugar Cookies

Christmas Lofthouse Cookies

Espresso Martini Cookies

Old Fashioned Iced Oatmeal Cookies

Lofthouse Cookies

Top 8 iced cookies recipes from across the web

The most viewed iced cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black and White Cookies

Iced Oatmeal Cookies

Iced Coconut Oatmeal Cookies

Cut-Out Sugar Cookies

Christmas Lofthouse Cookies

Espresso Martini Cookies

Old Fashioned Iced Oatmeal Cookies

Lofthouse Cookies

The most viewed iced cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine