Cutler's Gingerbread Cookies with Buttercream Frosting

Original Recipe From A Bountiful Kitchen

Cutler's Gingerbread Cookies with Buttercream Frosting

1/2 cup butter
1/2 cup margarine*
1 cup sugar
1 egg
1 cup molasses (We like Grandma's brand)
1/2 teaspoon slat
1 1/2 teaspoon baking soda
1 tablespoon ginger
1 1/4 teaspoon cloves
1 1/4 teaspoon cinnamon
4 1/2 cups cake flour (more if needed, so it's not too sticky)**

Cream butter, margarine and sugar. Add egg and molasses and stir until combined.
Mix dry ingredients together and gradually stir into the molasses mixture.
Chill dough for about 1-2 hours. Chilling the dough makes it easier to handle if rolling dough out to make cut out cookies.
When ready to bake, scoop the dough, using an ice cream or large cookie scoop.
Drop onto a parchment lined baking sheet, about 6 per sheet.
Bake at 350 degrees for about 8-10 minutes. Cookies are done when top is crackled and middle no longer looks wet or shiny.
This dough may be used to make gingerbread men.

Tips:
-*You may also use all butter, a combination of butter and margarine, or a cup of butter flavored Crisco.
- If desired, roll the dough in sugar before baking.
-**Cutler's uses a commercial cake flour. If you use all purpose flour, start with 4 cups of flour, and add more flour as needed to produce a dough that is not too sticky.


Cutler's Buttercream Frosting:

1 cup butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla

Milk to thin out the frosting

Beat the butter and the powdered sugar together until smooth in a large bowl, or a mixer with the paddle or whisk attachment. Add vanilla. Beat well. Add milk, a tablespoon at a time until the frosting is at desired consistency. Continue beating until smooth.
Frost the cooled cookies.

Brown Sugar Chocolate Chip Cookies

Original Recipe From Lovin' From The Oven

1 cup shortening
2 cups brown sugar
2 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda dissolved in 3 Tbl. of water
3 cups flour
12 oz. semi-sweet chocolate chips

Cream shortening and brown sugar. Add eggs and cream well. Add vanilla, salt, baking powder, soda dissolved in water. Add flour one cup at a time and mix well. Finish off your cookie dough with 12 oz. chocolate chips.

Bake at 375 for 9 minutes. Allow to cool on cookie sheet for a few minutes before transferring to counter top to cool. Enjoy!

These make the most picture perfect cookie. When they come fresh form the oven they look like a food photographers dream. What's hard to believe, is that they're even better then they look!

Mock Loft House Sugar Cookies*

Original Recipe From Made With Love And Glue

• 1 cup shortening
• 2 cups sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 1/2-5 cups flour

Cream together shortening & sugar. Add eggs 1 at a time, continue to beat. Add sour cream & vanilla, then sift together dry ingredients. Add both mixtures together and roll out to about 1/4" thick cut into shapes and bake at 350 for 10 minutes Should be soft and light colored. Cool and frost after baking.

We love sugar cookies. I think every holiday possible involves making sugar cookies around our house. These stay soft for quite some time. Yum!

These cookies are GREAT with THIS frosting recipe

Root Beer Cookies

1 c. brown sugar

1/2 c. butter or margarine

1 egg

1/4 c. buttermilk

1 t. root beer concentrate

1 3/4 c. all-purpose flour

1/2 t. baking soda

1/2 t. salt

Cream together brown sugar and butter. Add egg. Add buttermilk and root beer concentrate and mix well. Combine flour, baking soda, and salt. Add the dry ingredients to the root beer mixture and mix well. Drop by teaspoonfuls onto a greased cookie sheet at least 2 inches apart. Bake at 350 degrees for 7-8 minutes. Remove to cooling rack and brush with glaze while cookies are still hot.

Root Beer Glaze:

2 c. powdered sugar

1/3 c. butter

1 1/2 t. root beer concentrate

2 T. hot water

Mix all ingredients together well. Brush on the tops of the hot cookies. Serve with vanilla ice cream.

When I lived in Utah I remember seeing this on ksl during lunch time. I haven't gotten around to making them until now. Whew! They were pretty good, but not something I'd make too often. The concentrate seemed a little strong.

Chocolate Peppermint Kiss Cookies

1 box Chocolate cake mix

2 eggs

1/2 c. butter or vegetable oil

Hershey's peppermint kisses

Preheat oven to 350 degrees

Mix the chocolate cake mix, eggs, and butter until well blended.

Bake at 350 degrees for 8-10 minutes.

Place a peppermint kiss on top of each cookie right after they come out of the oven.

Cool.

Sprinkle a little powdered sugar on top.

Enjoy!

Chewy Brownie Cookies

AKA Cow Pies

2/3 c. shortening

1 1/2 c. brown sugar

1 T. water

1 t. vanilla

2 eggs

1/3 c. cocoa

1/2 t. salt

1/4 t. baking soda

1 1/2 c. flour

2 c. chocolate chips (We added peanut butter chips)

Heat oven to 375 degrees. In a large bowl, beat shortening, brown sugar, water, and vanilla until well blended. Add eggs, beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture. Stir in chocolate chips. Drop by rounded spoonfuls onto greased cookie sheet. Bake 7-9 minutes or until cookies are set. Cookies will appear soft and moist. Do not over bake. Cool 2 minutes. Place cookies on cooling rack. Cool completely.

I really like these cookies. I haven't had them before. I was just a little dissapointed at how flat they were. So instead of chewy brownie cookies, I've decided to call them cow pie cookies.

Cake Mix Butterscotch-Oatmeal Cookies

Recipe From Life Is A Banquet
(who got it from a Betty Crocker Cookbook)

1 cup butter
1/4 cup sugar
1 teas. cinnamon
1 egg
1 box Betty Crocker Supermoist Yellow Cake Mix
2 cups quick-cooking oatmeal
1 cup butterscotch chips

Directions:
Heat oven to 350 degrees. In a kitchen aid or mixer, beat butter,sugar, cinnamon, and egg on medium speed until creamy. Stir in cake mix and oatmeal until blended. Stir in butterscotch chips. Place on cookie sheet about 2 inches apart and bake 10 to 12 minutes or until light brown.

I know this picture is HORRID! It looks like a blob-o-cookies. Oh well...they were amazing.
Hunter made these for a scout pack meeting tonight, so if my nine year old can make them all by himself, chances are you can too. Mike and Hunter LOVE just about anything butterscotch or oatmealy (Is that a word) so this was a wonderful blend.
Did I mention I LOVE easy cake mix cookies?

Big Soft Ginger Cookies

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

Optional Glaze:

Mix Powdered sugar and a little bit of milk together until you get the desired texture. Remember a little bit of milk can go a long way and really thin out the glaze, so be careful how much you add.

Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

I absolutely LOVED these cookies. They held true to their name! We will definitely be making these again. Yum!

Peanut Butter Surprise Cookies

1/2 cup margarine (I used butter)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 1/4 cup flour
1 egg
1/2 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt
about 24 miniature peanut butter cups

Cream margarine and peanut butter. Add sugars and flour and beat until fluffy. Add eggs, vanilla, salt and soda. Chill one hour, shape into 1 inch balls. Spray mini-muffin pans with Pam. Put balls into pans and bake at 350 for 12 minutes. Remove and immediately press a mini peanut butter cup into the middle of the cookies. Enjoy!

These are SOOO easy! My 6 year old daughter Addi made these ALL BY HERSELF for our family night treat. You HAVE to try these! Enjoy!

My Favorite Butter Cream Frosting Recipe

3/4 c. butter

3/4 c. shortening

4 2/3 c. powdered sugar

1 1/2 tsp. almond extract

1 1/2 tsp vanilla

1/3 c. water

In your kitchen aid (or other mixer) combine butter, shortening, and powdered sugar. Beat until creamy. Add almond extract and vanilla. Mix until well blended. Add water and mix until light and fluffy. Add desired food coloring.

I use this frosting for EVERYTHING! Cakes, Cupcakes, Cookies, Graham crackers, etc. The almond extract gives it a unique and wonderful flavor. Enjoy!

**Great with my homemade soft sugar cookie recipe***

EASY Pumpkin Spice Chocolate Chip Cookies

1 box spice cake mix (cake mix only, Do not add ingredients for cake mix such as eggs, oil, or water)
1 can pumpkin (15 oz)
12 oz bag mini chocolate chips

Mix ingredients together and drop onto a cookie sheet. Bake at 375 degrees for 15-18 minutes.


We love these EASY moist autumn time snacks. We hope you do too!

Thick & Chewy Chocolate Chip Cookies

AKA Lee's Chocolate Chip Cookies

2 c. butter
1 1/2 c. brown sugar
1 c. white sugar
2 egg
3 tsp. vanilla
5 c. flour
2 tsp. baking soda
2 tsp. salt
! bag or more chocolate chips (we like to use milk chocolate chips)

Cream butter, beat sugars, eggs, then vanilla. Mix salt and baking soda into flour. Stir in flour until almost mixed, then add chocolate chips and continue stirring just until flour is all mixed in. Do not over mix. Heat oven to 300 degrees. Form a tablespoon of dough into a ball for each cookie. Place on cookie sheet and bake until cookie just springs back when touched, about 20-25 minutes. Cool cookies on wire rack.

These are the thick and chewy cookies, not the thin crunchy type.

The person I got this recipe from essentially got it from the toll house cookie recipe, but modified it based on her experience at Mrs. Fields cookies.

It is a nice change of pace from my "normal" chocolate chip cookie recipe I make. These are REALLY thick and chewy. yum!

Toffee-Chip Sugar Cookies

1 tube refrigerated sugar cookie dough

2-3 heath candy bars, finely chopped

Slice cookie dough into 1/4 in. slices. Place 2 in. apart on lightly greased baking sheets. Sprinkle each with 2 teaspoons chopped candy bars. Bake at 350 degrees for 7-9 minutes or until edges are lightly browned. remove to wire racks to cool.

As I told you before I like to double my cookie recipes and freeze half of the dough so I can have a variety of cookie dough on hand when I need to make a quick treat. I unthawed the sugar cookie dough the night before then left it in the fridge. The next day I followed these simple steps to make a quick treat!

I know that they make the heath toffee bar crumbles sold in the baking good isle by the chocolate chips. This can save you a step of having to finely chop the toffee pieces yourself. Yes, I'm recommending you to be lazy!

We really enjoyed these cookies, and I think you will too!

Peanut Butter Kiss Cookies

Bag of Hershey Kisses
1/2 c. shortening (we like to use the butter flavoring)
3/4 c. peanut butter
1/3 c. granulated sugar
1/3 c. light brown sugar
1 egg
2 Tbls. milk
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
granulated sugar

Heat oven to 375 degrees. Beat shortening & peanut butter together. Add 1 /3 c. granulated sugar & brown sugar; beat until fluffy. Add egg, milk, and vanilla. Beat in flour,soda, and salt. Shape dough into 1 " balls. Roll in granulated sugar. Place on ungreased cookie sheet. bake 8 - 10 minutes, or until lightly browned. Immediately press a chocolate piece into center of each cookie. Cookie will crack around edges. Remove from cookie sheet to wire rack. Cool Completely.

Best Snickerdoodle Recipe EVER!

1 c. butter , (2 sticks) softened
1 c. sugar
2/3 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cream of tartar

Topping
4 Tbls. sugar
2 tsp. cinnamon

In a mixing bowl, cream together the butter and sugars on high. Add the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well. Let the dough rest for 30-60 minutes in the refrigerator. Preheat the oven to 300 degrees. In a small bowl combine the sugar with the cinnamon for the topping. Take about 2 1/2 tbls. of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies. Bake the cookies for 12-14 minutes. Cookies may seem undercooked, but believe me they won't be. It will just be a softer cookie! Let the cookies cool on a cooling rack. Enjoy!

This is our favorite snickerdoodle recipe! Bet you can't just eat one!

Cookie Idea

My husband bought me a food saver (the BIG one). I must say..it was a great investment! I use it all the time! Since we have 2 freezers, we freeze a lot of extra food so on the days I don't feel like cooking, all it takes to prepare a meal is a microwave.
Since I've had the food saver I like to double the cookie recipes so when I need a last minute dessert, I have it on hand. It makes preparation and clean up simple! Just roll the cookie dough in a log, and vacuum seal! That's it! ( I sound like an infomercial)

It's fun seeing the freezer full of so many varieties of cookies!

The Best Peanut Butter Chocolate Chip Cookies!

1 cup white sugar
2/3 cup packed brown sugar
1 cup butter, softened
1 cup peanut butter
1 tsp. vanilla extract
2 eggs
2 cups all-purpose flour
1 cup rolled oats
2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups chocolate chips

Directions:
Cream together the sugars, butter and peanut butter. Mix in eggs and vanilla. Combine the remaining ingredients (except choc. chips) and stir in. Stir in chocolate chips. Drop by tablespoons onto lightly greased baking sheets. Bake at 350 for 10-12 minutes.

I got this recipe from my couin Jadi..(She's got some yummy recipes)Check out her site HERE. I must agree with her, these are the best peanut butter chocolate chip cookies!

*We like to use our 2 Tbls. cookie scoop from pampered chef! It works wonders. My cookies look professional with this handy dandy tool!

Erika's Lemon Ice Cookies

1 box lemon cake mix
2 eggs
1/2 c. oil
Powdered sugar
milk

Mix cake mix, eggs, and oil together. Bake at 350 degrees for 8-10 minutes. Mix powdered sugar and milk together to make a glaze. (I like to make the glaze a little thick.) Pour the glaze over the top of the cookies (let them cool a little before adding glaze).

I love to make these cookies. They are very simple and very refreshing. This are great served at wedding or baby showers.

Easy Choc-Oat Chip Cookies

1 box german chocolate cake mix
2 eggs
1/2 c. oil
1/2 c. Rolled Oats
1 c. chocolate chips

Mix all together. Bake at 350 degrees for 8-10 minutes.

Vanishing Oatmeal Raisin Cookies

1 c. Margarine or Butter, softened
1 c. Firmly Packed Brown Sugar
1/2 c. Granulated Sugar
2 Eggs
1 tsp. Vanilla
1 1/2 c. Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Salt
3 c. Quaker Oats
1 c. Raisins

Heat oven to 350. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded Tablespoons onto cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen cookies

*To make bar cookies bake 30-35 minutes in a 13 x 9 " metal baking pan.

* Mike loves Raisin Oatmeal cookies..I think these are his very favorite!