Birthday Cookies

December 13, 2010 § 1 Comment

Its my friend’s birthday tomorrow! Of corse that means some cookies were necessary to bake for her!…

I got these lovely cookies from martha stewart

Sugar Cookies

Makes about 20 (3 1/2-inch) cookies

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 cup unsalted butter, (2 sticks), softened
  • 2 large eggs
  • Sanding sugar, for sprinkling


  1. Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
  2. Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
  3. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
  4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.


These were good but a little on the boring side. Now you may have noticed the brown situation next to the sugar cookies…. This was taken from and I may have made a little mistake on theses.


 Oatmeal and Toffee Cookies!

(In my case balls)



  • 3 cups old-fashioned rolled oats
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 1 cup toffee bits
  • 1 cup chopped walnuts* I changed this half a cup of walnuts, half a cup of pecans

Preheat oven to 350 F.

Whisk together oatmeal, flour, cocoa, baking soda, baking powder and salt.

In the bowl of stand mixer cream butter and sugars until pale and fluffy (5 mins) and add eggs and vanilla until just combined. Add oat mixture and mix until just combined. Stir in walnuts and toffee.

Scoop onto a parchment lined baking sheet. Bake for 10-13 minutes, depending on the size of your cookies. Let cookies cool on sheet for five minutes and transfer to wire racks to cool completely.

MAKE THESE! They were so good. I made a mistake and I somehow forgot to add AP flour. How i have no idea. They werent cookie like obviously so after I baked them I forced them into little balls..not attractive but still yummy!


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