Confetti Cookies

Confetti Cookies | Revamperate
I can’t believe it’s May already! It’s true what people say – time flies by as you get older. And I’m not even that old. It’s funny how when you’re a kid, time seems to drag on forever. I suppose that’s good though. I mean, you only get to be a real kid for about 10 years, versus the 60+ years you’re stuck as an adult, so maybe it’s good time went by slower. I also find that the repetition of an office job makes the time go back faster, which is really too bad. It’s feeling more and more like spring now, which makes me want not only spend more time outside but make everything colorful, including my baking.

Today I’m sharing how to make these colorful confetti cookies covered in sprinkles because everyone loves sprinkles, right? I made a sprinkle layer cake once. That’s how serious I get about sprinkles. These sprinkle covered confetti cookies taste a lot like a cake batter cookie but also like a sugar cookie. They bake soft and crumbly and, of course, colorful. They might even turn your tongue a different color if you eat enough of them.

Confetti Cookies | Revamperate
Ingredients (makes 16-20 confetti cookies):

  • 1/2 cup butter, soft
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup of colorful sprinkles

First, whisk together the flour, baking soda, cream of tartar, baking powder and salt in a bowl and set aside. Beat together the butter and sugar until creamy. Add the egg and vanilla, beating well. Slowly add in the dry ingredients until the batter is thick but still shows some white. You don’t want to overmix the cookies.

Confetti Cookies | Revamperate Confetti Cookies | Revamperate
Pour the sprinkles into a shallow bowl. Roll the cookie dough into 1 inch balls and roll them in the sprinkles, pressing down lightly to completely coat them in colorful sprinkles. Place on a cookie sheet and press down on them to flatten them out a tiny bit, and bake on 350 degrees for 8-10 minutes. Check them often to see if the edges have formed as it will be difficult to see browning. If you think they’re done, they’re done. If you let them bake too long, you’ll have hard cookies on your hands. Let them cool completely on a cooling rack.

Now you’re ready to celebrate anything and everything because nothing says celebrate like confetti (ahem, sprinkles). Try making these even MORE colorful by tinting the dough a certain color with food coloring and adding sprinkles! Make them crazy colorful or all one color with one color of sprinkle on top. Endless possibilities, people!

Are you a sprinkle fanatic too?

Brown Butter Peanut Butter Cookies

Brown Butter Peanut Butter Cookies | Revamperate Brown Butter Peanut Butter Cookies | Revamperate
Brown butter is an easy way to change up a recipe. I especially love it in cookies, like in these brown butter M&M cookies I made a while back and these brown butter peanut butter cookies. It not only gives off a magnificent scent, but it gives cookies a richer, brown sugar-like flavor and pairs really well with things like peanut butter. Hence, brown butter peanut butter cookies! Because it’s not too overwhelming, the brown butter lends nicely to an otherwise classic peanut butter cookie recipe.

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, browned
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup creamy peanut butter
  • 1 cup flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp corn starch

Brown Butter Peanut Butter Cookies | Revamperate
First, you need to brown the butter, which will make your house smell ahh-mazing. I love the caramely, nutty scent it gives off. Melt the butter in a small saucepan on low heat. When it’s almost completely melted, bring the heat up to medium and let it bubble until you begin to see bits of brown on the bottom. It might be popping a bit. If so, you can turn the temperature down a little. Stir with a whisk and watch it turn a reddish brown color. Once the color changes, remove from heat and pour into a small bowl. Leave the bowl in the fridge or freezer until it hardens. I find that the dough forms better when it’s re-hardened, but I’ve seen plenty of brown butter recipes that use melted butter.

Beat together the sugars and brown butter until smooth. Add in the egg and vanilla and beat well. Mix in the peanut butter until creamy. Slowly mix in the dry ingredients – flour, salt, corn starch and baking soda – until there’s still a little white left showing. Roll into 1 1/2-inch balls and spread out several inches apart on a cookie sheet. Using a fork, press down on top of the dough balls to flatten them, and repeat to create a crosshatch pattern. Bake on 350 degrees for 10-12 minutes until the edges barely begin to brown. You want to take them out promptly to ensure you’ll have nice soft cookies.

Brown Butter Peanut Butter Cookies | Revamperate
Let cool for several minutes and dig in! There you have it – brown butter peanut butter cookies. Because peanut butter is a fairly strong taste, the brown butter won’t be overwhelming, but it adds a nice nuttiness to it.

So tell me, what will you make with brown butter?

Homemade Circus Animal Cookies

Homemade Circus Animal Cookies | Revamperate Homemade Circus Animal Cookies | Revamperate
We’ve got some celebrating to do! You know why? Tomorrow is National Animal Cracker Day! Plus it’s the weekend. That’s also a pretty big reason to celebrate.

Maybe that’s not your standard holiday, but it’s still worth celebrating, especially when you have these homemade circus animal cookies. You know the ones – Mother’s Circus Animals. This recipe may not be 100% homemade, but they seriously taste like Mother’s Cookies. I’m stunned actually. I’m going to eat the entire batch in one sitting, but that’s OK because they were really easy to make!

Ingredients:

  • Generic animal crackers (about 30 of them)
  • Bag of white chocolate chips
  • 1 tablespoon vegetable oil
  • Pink food coloring
  • Rainbow nonpareils sprinkles

I used Target-branded animal crackers, and I think it’s important that you use animal crackers, not cookies, to achieve the right taste. Even the sprinkles are super important to really make them taste like circus animal cookies.Homemade Circus Animal Cookies | Revamperate
This is probably the easiest recipe tutorial ever, so let’s do this!

First, microwave the white chocolate on a defrost setting for about 45 seconds, stir and replace. Continue this routine in 20 second intervals until the white chocolate is completely melted. Stir in the vegetable oil to thin out the chocolate and use a fork (or a dipping tool like this one) to dip the animal crackers.

Personally, I find dipping things in chocolate very difficult, but these are really easy because they’re flat. I placed the animal crackers in the chocolate facedown and used the fork or dipping tool to flip it over and pick it up. Then carefully tap the fork against the side of the bowl to let excess chocolate drip off and place the dipped crackers on a cooling rack or sheet of wax paper to dry.

I tried both ways and preferred the wax paper in the end. It keeps the back solid, whereas the cooling rack leaves lines, but the chocolate has a tendency to spread when on the wax paper, changing the shape a bit so you just need to be carefully when laying out the chocolate covered crackers.

Homemade Circus Animal Cookies | Revamperate Homemade Circus Animal Cookies | Revamperate
While the chocolate is still fresh and melted, add the small rainbow sprinkles on top and let the cookies dry completely. I started with the white cookies before making the pink chocolate. Honestly, I just wanted to do less dishes…but it worked out. After dipping half of the crackers, mix a few drops of pink food coloring into the white chocolate until you achieve a dark pink color. Then dip and sprinkle the rest of the cookies and let them sit out to harden.

Now take a bite and tell me they don’t taste like Mother’s circus animal cookies! BRB, eating them all. Have a happy weekend!

White Chocolate Chip Nutella Cookies

White Chocolate Chip Nutella Cookies | Revamperate White Chocolate Chip Nutella Cookies | Revamperate
Baking is my solace these days, so I’ve gotten into baking several times a week, pawning the extra sweets off to whoever will take them. Honestly, it’s amazing Andrew and I aren’t incredibly overweight with the amount of dessert that comes out of my kitchen. My self control is always engaged! Ok, I’m lying to myself, but we’re lucky that my baking hasn’t totally overtaken us yet. Just the pantry and all of the cabinet space…

I’m excited to share these really easy white chocolate chip Nutella cookies that I made recently, and I really had to resist my temptation not to eat the whole batch. Like most people these days, I love Nutella, especially with banana bread or on some wheat toast with banana on top, so I tried something different this time by baking my beloved hazelnut spread into cookies. They turned out really well, with a soft center and a just-barely-crunchy outside with a blend of white chocolate chips. On to the recipe now!

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, soft
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 cup Nutella (or equivalent hazelnut spread)
  • 1/2 tsp vanilla
  • 1 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips

White Chocolate Chip Nutella Cookies | Revamperate
Cream together the butter and sugars. Add in the egg and vanilla, and beat well. Mix in the Nutella. Mix in the flour, salt and baking soda until just barely mixed. A little bit of white showing is good. Stir in the white chocolate chips with a spoon or spatula.

Chill the dough in the fridge for at least 30 minutes. Then roll into 1-inch balls (I used a cookie scoop) and bake several inches apart on 350 degrees for 9-12 minutes until the edges have formed. Because of their dark color, it’s hard to see the “browning,” so carefully touch the corners to see if they have formed properly, and remove to cool.

White Chocolate Chip Nutella Cookies | Revamperate
Once cooled (or even better, when they’re still a little warm), serve along side a glass of milk and prepare to fall in love! They’re so good when still a little warm and the white chocolate is slightly melted. I know it’s practically summer now, but these would pair so well with hot chocolate for those chilly evenings. Enjoy!

Vegan Banana Shortbread Cookies with Chocolate Chips

Vegan Banana Shortbread Cookies | Revamperate Vegan Banana Shortbread Cookies | Revamperate
When I bake treats for the blog, I can’t possibly eat them all myself. In fact, I try to refrain as much as possible and use my coworkers as well as Andrew’s as my guinea pigs. They sort of hate me for it, but mostly good reviews so far! One of Andrew’s coworkers is vegan, so he can never eat my baked goods, and it was about time he got something too. Thus, these vegan banana shortbread cookies were born, and wow, they were actually not bad. Go me! I’m not a vegan baker, but I was pretty proud of these cookies and this *anonymous* coworker seemed to enjoy them! (Cough, cough, Randy)

This was also my first time really attempting to bake with coconut oil, and although it can’t completely replace butter, it does a pretty good job of being a butter substitute. Of course, the butter flavor isn’t there, but with banana shortbread, you don’t actually need it. It’s all about the banana! Plus, you can buy vegan chocolate chips at Target for just a little more than your average chocolate chips. For a change from the usual, I would definitely recommend taking a shot at vegan baking, even if you’re not vegan. Try something new!

Ingredients (16-20 vegan banana shortbread cookies):

  • 1 cup coconut oil
  • 2 1/2 cups flour
  • 1 tsp pure vanilla extract
  • 3/4 cup sugar
  • 1 ripe banana
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup vegan chocolate chips

Vegan Banana Shortbread Cookies | Revamperate Vegan Banana Shortbread Cookies | Revamperate
First, mush up the banana and beat it in to the coconut oil. Mix in the sugar and vanilla until creamy. Slowly mix in the remaining ingredients – flour, cinnamon and salt. It should become thick and moldable. Mix in the chocolate chips with a large spoon or spatula. Remove the dough from the bowl and onto a sheet of parchment. With floured hands, mold the dough into round logs and freeze for about 30 minutes.

Remove the dough from the freezer. It should be hard enough to cut without squishing the dough but not so hard that you can’t cut it. Use a sharp knife to cut 1/2 inch cookies off the end of the log. Place about one inch apart on a cookie sheet and bake on 350 degrees for 8-10 minutes until the edges begin to brown lightly. Let cool for several minutes before removing.

Vegan Banana Shortbread Cookies | Revamperate
Even if you’re not usually a vegan baker, you can make these and really like them. My non-vegan coworkers really enjoyed them! They’re light and not overly sweet, so they make a really good snack without being overly sweet. Not bad for my first vegan baking attempt, if I do say so myself. Enjoy!

Flourless Peanut Butter Cookies with Dark Chocolate Chips

Flourless Peanut Butter Cookies | Revamperate Flourless Peanut Butter Cookies | Revamperate
We love peanut butter in the house, but who doesn’t, right? Better yet, who doesn’t love a really easy cookie recipe? With these flourless peanut butter cookies baked with rich dark chocolate chips, you’ll feel like you’re in peanut butter heaven without feeling too guilty about it. I mean, I know they’re still cookies and they have sugar (duh!) but without flour or butter, these cookies aren’t half bad as far as your health goes.

Considering I’m sick with a nasty cold right now, all I’m dreaming about is cookies. Illness will not stop my sweet tooth.

Ingredients (makes 12-15 cookies):

  • 1 cup peanut butter
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tbs vanilla
  • 1 tsp baking soda
  • 1/2 cup dark chocolate chips

Flourless Peanut Butter Cookies | Revamperate Flourless Peanut Butter Cookies | Revamperate
First, cream together the peanut butter and sugars until creamy. Beat in the egg and add in the vanilla and baking soda until mixed. Mix in the dark chocolate chips. Roll into balls and bake several inches apart on a cookie sheet for 8-10 minutes until the edges begin to form and brown lightly. Because of the dark color of the cookie, you may not be able to see the browning but the middle will appear firm. If you touch the sides, they should feel like they’ve hardened, and that’s how you’ll know they’re done.

Flourless Peanut Butter Cookies | Revamperate Flourless Peanut Butter Cookies | Revamperate
Let cool for several minutes and serve warm with a glass of milk. Seriously, I did not want to share these cookies, so I ate most of the batch myself. No shame! No flour, no butter, so delicious. Enjoy!

Caramel Macchiato Cookies

Caramel Macchiato Cookies | RevamperateCaramel Macchiato Cookies | Revamperate
The caramel macchiato is definitely a Starbucks favorite – it’s Andrew’s, hands down. Personally, I’m not a coffee person but Andrew is. I stick to coffee that doesn’t taste anything like coffee. Basically, I’m all about peppermint mochas. Although Andrew’s caramel macchiatos taste alright, I have to say I definitely prefer my caramel macchiato cookies to the actual drink. They are COOKIES, after all.

Anyway, there is a story to these cookies. Sometimes when Andrew and I get up on the weekends, I’ll ask him what he thinks I should bake that day and he spits out random ideas for me. Sometimes they’re helpful…sometimes not so much. One morning recently, he told me caramel macchiato cookies. I gave him a confused look and asked how exactly I was supposed to do that. Well, I figured it out!

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, soft
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 tbs espresso
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups flour
  • 1 package of caramel candies

Caramel Macchiato Cookies | Revamperate
First, combine the flour, salt, baking soda and baking powder in one bowl. In a separate bowl, beat together the softened butter and sugars until creamy. Mix in the egg. In a small bowl, combine the espresso powder and vanilla, and mix until it forms a paste. Then add to the dough and beat – dissolving the espresso powder in vanilla first keeps it from giving the cookies a powdery taste. Once combined, slowly mix in the remaining dry ingredients until a small amount of white is still visible.

Scoop out 2-inch balls of dough and place on a lined cookie sheet. Bake on 350 degrees for 8-12 minutes until the edges are slightly brown and the middles soft.

As the cookies bake and cool, melt the caramel candies with about 2 tablespoons of water in a saucepan on low heat. Stir constantly until the caramels have completely melted, making sure to keep the heat turned low so that the caramel doesn’t bubble. It should drip off a spoon easily – add more water as necessary.

Caramel Macchiato Cookies | RevamperateCaramel Macchiato Cookies | Revamperate
Drizzle the melted caramel over cooled cookies and devour. Seriously, these caramel macchiato cookies are de-lici-ous. Good call, Andrew. Enjoy!

We’re putting on a huge conference for work this week, so it’s going to be “goodbye social life” for the week as it has been for a while now, really. See you next week, cyberspace. I’ll miss you.

Valentine’s Day: Red Velvet Roll-Out Cookies

Red Velvet Roll-Out Cookies | Revamperate Red Velvet Roll-Out Cookies | RevamperateCake batter cookies were always my go-to recipe for every occasion when I was too lazy to make cookies from scratch. They’re basically fool proof and taste like cake but with less effort. Plus, half the time I would just eat the dough before making a few cookies out of it. They’re the best. Little did I know there would be such a big world outside of my standard soft, thick cake batter cookies. Then I realized I could use cake mix to make roll-out cookies! Even better, I could make RED VELVET roll-out cookies. Red velvet is pretty hard to make from scratch because most people don’t have the ingredients for it in their cabinet, so the cake mix route is a much easier one to go.

Plus, you can make them into cute peek-a-boo cookies if you have multiple sized cookie cutters. And yes, that’s totally the proper term (not really).

Ingredients (makes 20-25 cookies):

  • 1 box red velvet cake mix
  • 1 egg
  • 1/2 stick butter, soft
  • 1 tsp vanilla
  • Cookie cutters (1 large heart, 1 smaller one)

Cream cheese filling:

  • 1 8oz package of cream cheese
  • 2 cups powdered sugar
  • 2 tsp vanilla extract

If you pay really close attention to cake mix boxes (which I wouldn’t expect you to), the ounces have actually decreased in size over the time, but the cookies recipes have not. Back in the day (I say that as if I’m 40, not 23), you would buy an 18 oz. package of mix, but today it’s more like 15-16 oz. Yeah, we’re totally getting jipped. Nonetheless, this recipe works well, despite the shrinking amount of dry ingredients in a box of cake mix.

First, beat together the butter and egg until the butter is no longer lumpy. Mix in the vanilla, followed by the cake mix. Mix on medium and scrape the bowl as you go. It will be really sticky, so leave it in the fridge for at least an hour, but longer is better. You could even give it 30 minutes in the freezer if you’re in a hurry.

Pull the dough out onto a floured surface and massage it with your hands, letting the flour soak into the dough. It should become less sticky the more you massage it. Knead in a little more flour if needed. Using a floured rolling pin, roll the dough out until it is about 1/4 inch thick. Cut with your cookie cutters and move the cut-outs to a lined cookie sheet.

Red Velvet Roll-Out Cookies | Revamperate Red Velvet Roll-Out Cookies | Revamperate
If you want to make these two-layer cookies with cream cheese filling like I did, use two different sized cookie cutters. Cut all cookies with the large one first. Set aside half of them, and press the smaller cutter into the middle of the others, setting aside the small middle cookies so you can get even more out of your batch.

Bake all cookies on 350 degrees for 8-10 minutes until the edges are slightly hardened and the cookies no longer appear doughy. Let cool for several minutes.

To make the cream cheese filling, cream together the cream cheese and powdered sugar. Mix in the vanilla and beat until creamy. From there, you can use a piping bag to pipe designs on your cookies or spread the cream cheese on the whole cookies and place the others on top so that the cream cheese peeks through the shape.

You can follow this recipe with any cake mix now, and they will be incredibly easy to make for any occasion. It’s almost Valentine’s Day, so break out the heart-shaped cookie cutters and get baking on these red velvet roll-out cookies. Enjoy!

Valentine’s Day: Dove Dark Chocolate Thumbprint Sugar Cookies

Pink Dove Dark Chocolate Thumbprint Sugar Cookies | Revamperate Pink Dove Dark Chocolate Thumbprint Sugar Cookies | Revamperate
Valentine’s Day is quickly approaching (less than a month away)! For your Valentine’s Day treats this year, look no further than cookies. Try a new twist on classic thumbprint cookies with these pink Dove dark chocolate thumbprint sugar cookies. That’s a mouthful, eh? But these cookies are worth every word.

A lot of times, you see thumbprint cookies take the form of Kiss Blossoms, peanut butter cookies with a Hersey’s kiss in the middle. These thumbprint cookies are actually sugar cookies, and they’re even rolled in extra sugar for good measure. With a dark chocolate Dove heart in the middle, they have a rich taste that compliments the soft and light sugar cookie very well without being overwhelming. Plus, they’re pretty perfect for Valentine’s Day with their light pink tone. Let’s get started!

Pink Dove Dark Chocolate Thumbprint Sugar Cookies | Revamperate
Ingredients (makes 15-18 cookies):

  • 1/2 cup butter, soft
  • 1 cup sugar + extra for rolling
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tbs heavy whipping cream (can substitute milk)
  • 4-5 drops red or pink food coloring
  • 15-18 Dove dark chocolate hearts

First, cream together the softened butter and cup of sugar. Add in the egg, beat well, and then add the vanilla. Mix in several drops of food coloring until you reach your desired color. In a separate bowl, combine the flour, baking soda and salt. Slowly add the dry ingredients into the pink mixture and mix until soft.

Roll the dough into 1-inch balls and roll in granulated sugar. Place on a cookie sheet a couple inches apart and bake on 350 degrees for 9-11 minutes. They won’t look done yet, but that’s ok. Even if you don’t see brown yet, they are probably perfect.

Pink Dove Dark Chocolate Thumbprint Sugar Cookies | Revamperate
Pull the cookies out of the oven and push a dark chocolate Dove heart into the center of each one. Let sit for one minute and move to the fridge to cool completely. This will keep the chocolate from over melting while the cookies cool.

Once the chocolate has hardened, take a bite and experience the rich taste of dark chocolate with light sugar cookies. Give them out for Valentine’s Day this year, and everyone will love them. Enjoy!

Brown Sugar Butterscotch Cookies

Brown Sugar Buttersccotch Cookies | Revamperate
Brown Sugar Butterscotch Cookies | Revamperate
I’m sort of on a brown sugar kick lately. More people should learn to love brown sugar because it’s one of the most under-appreciated baking ingredients. Well, that and baking soda, but that’s pretty important. Anyway, on to the cookies! These brown sugar butterscotch cookies are melt-in-your-mouth delicious when baked properly. Even if you don’t like butterscotch, you will like these (that’s what happened to Andrew when he tried them). Butterscotch can be an acquired taste because it’s very sweet and some people don’t like that, but it balances so well with the brown sugar that you would never even notice. Trust me, they’re wonderful. As always, I ate most of them before I brought them to work to get rid of them (my coworkers must hate me by now).

Brown Sugar Butterscotch Cookies | Revamperate
Ingredients (makes 12-15 cookies):

  • 3/4 cup butter, soft
  • 1 cup dark brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 1/2 cups flour
  • 1 cup butterscotch chips

Cream together the softened butter and brown sugar. You can totally substitute light brown sugar here, but I really like the taste of dark brown sugar to compliment the butterscotch. Beat in the egg and vanilla. Combine the flour, cinnamon, baking soda and salt in a separate bowl, and slowly mix it into the wet mixture. Stir in the butterscotch chips.

Roll the dough into balls about 1 1/2 inch wide – these cookies don’t have a wide spread, which keeps them thick and soft, but it also means that you want to flatten the balls a little on a cookie sheet prior to baking. Bake on 350 for 8-10 minutes until the edges begin to brown very lightly. I baked my first batch for too long because I couldn’t see the browning, so be sure to remove them promptly for best results.

Brown Sugar Butterscotch Cookies | Revamperate
Brown Sugar Butterscotch Cookies | Revamperate
Cool on a cooling rack for several minutes before eating and enjoy! I loved how these brown sugar butterscotch cookies came out and I think you will to. Let me know if you try them!