Gingerbread Whirls Sandwich Cookies

These buttery, crumbly, cream filled, melt in your mouth cookies are so delicious and so easy to make too!  You can make them using homemade syrup or store bought.  The spices in the syrup and the cinnamon in the dough make these treats taste so festive, but you could enjoy them any time of the year, that’s for sure!

If you are going to be make the gingerbread syrup, you might want to make it ahead of time and let it cool and let the flavors come together:).

Gingerbread Syrup Ingredients:

  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • 1 pinch of black pepper
  • 1 tablespoon pure vanilla extract

Instructions for Gingerbread Syrup:

  1. In a medium saucepan, add all of the ingredients.
  2. Bring to a slow boil.
  3. Once boiling, reduce to simmer and allow to reduce until mixture turns into a syrupy consistency (about 15-20 minutes). Stir occasionally.
  4. Take off the heat and allow to cool to room temperature.
  5. Place in container with a lid, and store in the refrigerator for 7-10 days.  Shake well before using.

Ingredients for Gingerbread Whirls:

  • 1 ½ sticks unsalted butter (175 grams), softened
  • 1/3 cup (55 grams) confectioners’ sugar, sifted – plus extra for dusting
  • 1 1/3 cups (175 grams) all-purpose flour, sifted
  • 1/8 teaspoon fine kosher salt
  • ¼ cup (60 ml) gingerbread syrup
  • 1 teaspoon cinnamon

Ingredients for the filling:

  • 2 cups (300 grams) confectioners’ sugar, sifted
  • 1/4 stick (30 grams) unsalted butter, softened
  • 1 ounce (30 grams) cream cheese
  • 2 tablespoons gingerbread syrup

Instructions for baking cookies:

Preheat oven to 350° Fahrenheit.  Line baking sheets with parchment paper or silicone mats.

In a mixing bowl cream the butter and confectioners’ sugar for 2 minutes.  Add the gingerbread syrup and cinnamon and mix until combined.  Add the flour and salt, and mix until smooth and forms a soft dough.

Place the dough into a pastry bag and pipe 1½-inch swirls (or rosettes) onto the prepared baking sheets.

You should get 30 rosettes with this recipe (15 filled cookies).

Bake in preheated oven for 12-14 minutes or until golden brown.  Allow the cookies to cool on the baking sheet for a couple of minutes and then transfer to a wire rack to cool completely.

Prepare the filling:

Beat together the confectioners’ sugar, butter, cream cheese and gingerbread syrup until light and creamy.  Put the filling in a piping bag with a small star tip.  Pipe a swirl of icing on the flat side of half of the cookies and top with the remaining un-iced cookies.

Dust the tops with a little confectioners’ sugar.  Enjoy!!

Cookies can be stored in an airtight container for up to 3 days.

I hope you make these yummy sandwich cookies, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!

Sugar Cookies (No Chill)

I love making sugar cookies!  I’m not a professional cookie decorator by any means, but I sure do enjoy making them for special occasions.

Decorating sugar cookies with wafer paper is a quick and easy way to make your confections and they taste good too!  Simply bake your cookies, cover with royal icing and allow to dry for at least 24 hours.

Using a pastry brush, “paint” the back of the wafer paper with corn syrup.  Place it on the dry royal icing and gently press it down to adhere to the cookie.  You can brush the border with a little more corn syrup and sprinkle with decorating sugar.

This recipe for sugar cookies is so delicious and easy to make, too!

Ingredients for Cookies:

  • 1 cup (226 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg, room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine kosher salt
  • 3 cups (360 grams) all-purpose flour (more for dusting surface and rolling pin)

Instructions for Cookies:

Meringue Snowmen and Biscoff Cookies

I just couldn’t resist making these Biscoff cookies topped with melted white chocolate and cute little meringue snowmen.  I mean, I was downright giddy!!  They really are easy to make and look so cute:).  I think everyone could use some cuteness in their life right now, don’t you agree?!  I use crunchy cookie butter in my recipe, but you can use smooth if you would like.

Remember my meringue kisses and Christmas trees?  These snowmen were made using that recipe.  I recommend you leave out the extract flavors.  The flavor will be too overpowering and will “clash” with your delicious cookie.  If you’re not going to be using the snowmen to top these cookies, then definitely use the extracts:).

Pipe the meringue on parchment lined baking sheets and bake according to the recipe (see meringue link above).

After the snowmen have baked and cooled, decorate them with edible food markers (it’s that easy!!).

Ingredients for cookies:

  • 1/2 cup (113 grams) unsalted butter, softened
  • 3/4 cup (170 grams) light brown sugar
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon corn starch
  • 1/4 teaspoon salt
  • 1 cup (170 grams) white chocolate chips (for cookies)
  • 1 cup (240 grams) crunchy Biscoff cookie butter

Ingredients for topping cookies:

  • 1 cup (170 grams) white chocolate chips, melted* (this is used to attach the snowmen to the cookies.)
  • 1/4 cup (30 grams) confectioners’ sugar (for dusting on cookies)

Instructions for cookies:

  • Preheat oven to 375 degrees.  Line baking sheets with parchment paper or silicone mats.
  • Beat butter and sugars together until fluffy (about 3 minutes). Beat in eggs one at a time.  Scraping the sides of the bowl after each egg.  Beat in vanilla extract.
  • In a large bowl whisk together the flour, baking soda, corn starch and salt.  Add flour mixture to the egg mixture and beat until combined.  Add the cookie butter and the chocolate chips and mix just until combined.
  • Scoop tablespoons of the dough a couple of inches apart on the baking sheets.

  • Bake for 10 minutes or until edges have started to brown.

  • Allow to cool on the baking sheet for a few minutes. Transfer to a cooling rack to cool completely.  These cookies are so delicious!!
“Cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.” – Sandra Lee

If you would like to take your cookies to the next level, place a spoonful of melted white chocolate on top, and then place one of the adorable snowmen on the chocolate.  Dust the cookies with confectioners’ sugar (optional).

I hope you make these yummy treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos.

 

 

Italian Rainbow Cookies

I know these delicious treats are called cookies, but technically they’re little cakes.  Either way, they’re so tasty, and my all-time favorite Christmas cookie!

I used cherry and apricot jam between the layers, but you can use whatever flavor you like.

This is the same recipe I use to make petit fours. 

The cake layers can be colored any color you like, but I especially like red, white and green for Christmas (and they are also the colors of the Italian flag).

I have a niece who lives in Italy, and I would like to think she would be pleased with these Italian rainbow cookies:).

Ingredients:

  • 1 cup granulated sugar (200 grams)
  • One 8-ounce can almond paste
  • 3 sticks unsalted butter, softened and divided (339 grams)
  • 4 eggs, separated (room temperature)
  • 1/4 cup milk, room temperature (61 grams)
  • 1 teaspoon pure almond extract
  • 2 cups all-purpose flour (279 grams)
  • 1/8 teaspoon fine kosher salt
  • red food coloring
  • green food coloring
  • 1/4 cup apricot jam (60 grams)
  • 1/4 cup cherry jam (60 grams)
  • 6 oz. chocolate, melted

    Directions:

    Preheat the oven to 325° and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment paper.

    In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of butter. Mix on medium/high speed until smooth and lump free (about 5 minutes), being sure to break down the almond paste as best you can.

    Add the remaining 2 sticks of butter and continue to mix until smooth (2 minutes), scraping down the sides of the bowl as needed.

    Gradually add the egg yolks, vanilla and almond extracts. Mix until combined.

Add the milk and mix until fully incorporated.  Add the flour and salt and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is mixed in, set aside.

In a separate bowl, whip the egg whites until they form stiff, fluffy peaks.  Fold the whipped egg whites into the flour mixture to form a smooth batter.

Divide the batter evenly among 3 bowls (approximately 437 grams of batter per bowl). Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.

Evenly spread the batter into the greased and parchment lined quarter sheet pans. Bake, until set, 15 to 18 minutes.  Let them cool completely in the pans (about 1/2 hour).

Line a quarter sheet cake pan with plastic wrap, allowing enough on the sides to wrap up around the layers when you finish putting the filling (s) between the cakes.

Put the red layer bottom side up in the lined 1/4 sheet pan.  Spread 1/4 cup of apricot jam evenly over the red cake layer all the way to the edges.

Unmold the plain cake layer by inverting it onto the red layer.  Peel off the parchment.

Spread 1/4 cup of cherry jam evenly on the plain layer (spreading to the edges).

Top the plain layer with the green layer.

Cover the cake with plastic wrap and top with an empty 1/4 sheet pan.

Put a couple of heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.

Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto a cutting board.

Trim the sides with a knife to make straight edges.

Melt the chocolate in a heatproof bowl in the microwave or set over a pan of simmering water; pour over the cake.  Smooth over the top with an offset spatula.

Cut into pieces.  Score the top crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts.

Store in an airtight container at room temperature (or in the refrigerator) for up to 1 week.

I hope you make these delicious cookies, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Glazed Gingerbread Cookies

These gingerbread cookies are so good coated with a luscious brown butter, maple glaze!  They can be eaten without the glaze too, but I highly recommend this yummy gloss because, well, it’s got brown butter in it.  You can’t go wrong with brown butter:)!

Santa would love these on his cookie plate, but do you really want to share?!  I didn’t think so…wink, wink!

Ingredients:

  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 2/3 cup (150 grams) light brown sugar
  • 1 large egg, room temperature
  • 1/3 cup (110 grams) honey
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (110 grams) almond flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

Brown Butter Maple Glaze:

  • 2 tablespoon (30 grams) unsalted butter
  • 1 cup (120 grams) confectioners’ sugar  
  • 1/8 teaspoon fine kosher salt
  • tablespoon maple syrup (or corn syrup)
  • 2 teaspoons vanilla bean extract (or pure vanilla extract)
  • 1-3 tablespoons milk (depending on the consistency you are trying to achieve)

Instructions for Glaze:

  • For the brown butter: in a sauce pan over medium heat place your butter to melt. Once melted, kick the heat up to medium high and cook until fragrant and golden brown. Remove from heat, and transfer to a mixing bowl. Be careful not to burn the butter.
  • Combine the brown butter, icing sugar, salt, maple syrup, vanilla extract and milk.  Dip the cookies in the glaze (or you could brush it on with a pastry brush).
  • Transfer to a wire rack to cool completely
  • Store the cookies in an airtight container

Instructions for Gingerbread Cookies:

In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together butter and sugar until light and fluffy, about 3-5 minutes. Mix in egg and honey.
In a separate bowl, sift flour, almond flour, baking powder, salt, cinnamon, ginger, and cloves. Add to butter mixer and mix until a dough forms.
Transfer dough to piece of plastic wrap and cover tightly. Refrigerate for 30 minutes or overnight.
Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper or silicone pads.
Roll out dough on a well floured surface until ¼-inch thick. Use a cookie cutter to cut into shapes.
Bake for 8-10 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare glaze and dip the top of the cookie and shake off excess glaze (while holding the cookie upside down).  You can color the glaze if you’d like.  I dipped the snowflakes, and then I put green food color in the glaze before dipping the trees.
Allow the cookies to dry on racks for at least 12 hours.  Enjoy!!
Store cookies in an airtight container in a cool area or in the refrigerator for up to 1 week.
I hope you make these tasty treats.  If you do, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Rolled Orange Sugar Cookies (Dipped in Chocolate)

I love sugar cookies and when you add citrus to the dough, I think it takes the flavor to a whole other level!  I used orange zest in these cookies and then I dipped them in chocolate.  Enjoy!!

Ingredients:

  • 2 1/2 cups (310 grams) all-purpose flour
  • 1/2 teaspoon fine kosher salt
  • 3/4 cup (170 grams) unsalted butter, room temperature
  • 1 1/4 cup (250 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon brandy, optional (you can use orange juice)
  • Zest of one orange

Instructions:

In the bowl of a stand mixer, cream butter and sugar with the paddle attachment until light and fluffy, about 3-5 minutes.  Zest the orange while the butter and sugar are mixing.

Add egg and egg yolk, and beat to combine. Mix in vanilla, zest, and brandy (or orange juice).

Add flour and salt and mix on low speed until dough forms. Transfer dough to a piece of plastic wrap. Shape into a disc, cover and refrigerate for at least 30 minutes.

Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper.

On a floured surface, roll out chilled cookie dough to ¼-inch thickness. Shape using desired cookie cutter. Transfer to prepared baking sheets and bake 8-10 minutes. Remove from oven and repeat with any remaining dough.

Place cookies on a cooling rack and cool completely before decorating.

Melt chocolate in microwave or double boiler.  After the cookies have thoroughly              cooled, dip the cookies in the chocolate (one at a time).  Shake off excess                          chocolate and place on parchment paper until firm.  You can partially dip the                    cookie too.  I like to drizzle with extra chocolate.  You can get as creative or as                  simple as you’d like.  Just have fun!

I hope you make these zesty treats (see what I did there?).  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

 

Greek Christmas Cookies (Kourabiedes)

Ingredients:
  • 2 cups unsalted butter (453 grams), room temperature
  • 1 cup (140 grams) confectioners’ sugar
  • 1 egg yolk
  • 1 tablespoon brandy
  • 1 tablespoon pure vanilla extract
  • 1 cup (135 gram) slivered almonds, lightly roasted and cooled*
  • 4 1/2 – 5 cups (600-680 grams) all-purpose flour
  • 1 tsp baking powder
  • orange blossom water
  • 5-6 cups confectioners’ sugar for dusting

Instructions:

*How to roast slivered almonds~

  1. Add the slivered almonds in a single layer to a dry skillet pan on the stovetop.
  2. Heat over medium heat.

  1. Once you smell the nuts toasting, toss the nuts to turn them over, and shake to flatten them into a single layer.
  2. Continue tossing and shaking until all sides of the almonds are golden brown, approximately 3 minutes.
  3. Remove from heat, and pour the almonds into a bowl to cool.

Tip: Keep an eye on the stove when toasting almonds. Due to their aromatic oils, they can go from nicely toasted to burnt in a split second.

Cookies:

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.
Add the butter and 1 cup powdered sugar to bowl of electric mixer. Beat on medium speed with the paddle attachment until very light and fluffy (about 15-20 minutes).
Add egg yolk, brandy, and vanilla. Beat until well incorporated.
Add roasted almonds, beat until mixed in.
Sift flour and baking powder in a large bowl. Gradually add flour to butter mixture until a dough forms.
Roll the dough into 2 tablespoon-size balls.
Use a sieve to evenly spread about half of the powdered sugar in a large deep baking pan.  Then, carefully place each cookie in powdered sugar lined pan.  Sprinkle cookies with remaining powdered sugar.
Cool completely and transfer to serving platter.
Enjoy!

I hope you make these yummy confections, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!!

Recipe inspired by: Angelina @bakedambrosia

 

 

Peanut Butter Cup Cookies

These cookies are not only delicious, they are so easy to make!  If you are a fan of “Peanut Butter Blossoms” (I think they are my daughter-in-love Melissa’s favorite), you are going to love these!!

Ingredients:

  • 1 3/4 cups all-purpose flour (224 grams)
  • 1/4 teaspoon fine kosher salt
  • 1 teaspoon baking soda
  • 1/2 cup softened butter (113 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup brown sugar, packed (100 grams)
  • 1/2 cup creamy peanut butter (140 grams)
  • 1 large egg, beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons milk (31 grams)
  • 30 miniature peanut butter cups

Instructions:

Preheat oven to 375 degrees F.  Whisk together the flour, salt and baking soda in a medium bowl; set aside.

Cream together the butter, sugars and peanut butter on medium/high speed until fluffy (3-4 minutes).  Scraping sides of bowl as needed.  Add in the egg, vanilla and milk and mix until combined.  Add the flour mixture and mix just until dough comes together.

Shape into 1″ balls and place each into a greased mini muffin tin (or use paper liners).
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball.  Cool and carefully remove from pan.

That’s it!!  Easy peasy, right?!!  I hope you make these delicious confections, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures and hear from you!!

 

Petit Fours

These little dessert bites are the perfect way to celebrate any special occasion (I made these for Mother’s Day this past weekend).  I started with my Italian Rainbow cookie recipe.  Instead of coloring the batter with food coloring, I left it as is.  My daughter-in-love Melissa (I call her Missy) has a lot of chickens, and she is so gracious to share some of the many eggs with me.  Fresh eggs are so delicious and they make baked goods taste amazing!!  You could add a little gel food coloring to the batter if you would like, but the beautiful color of my egg yolks actually made the cakes a pretty peach color.

Missy and my son David are traveling across the country with their sons, Seth and Kory (our adorable grandsons…just saying), in an RV that was gifted to them by Missy’s parents.  They are having an amazing time!  With this past year gradually in the rear view mirror, they are finally able to have some fun family quality time:)!!  They’ll be home tomorrow and I can’t wait to hear all about their adventures!

Now, let’s get started making these treats!  These petit fours can definitely be made in one day, just make sure you get started early.  I like to make them over two days.  I make them up to the point of the first refrigeration, with the cans on top, and finish them the second day by cutting and covering them with the pourable fondant.  They can be decorated as fancy or plain as you would like.  I topped these with royal icing leaves, rosebuds and roses, but you could top them with sprinkles or chocolate drizzles too.  Hey, they’re your petit fours, and you can decorate them any way you want:)!!

Ingredients for petit fours:

  • 1 cup granulated sugar (200 grams)
  • One 8-ounce can almond paste
  • 3 sticks unsalted butter, softened and divided (339 grams)
  • 4 eggs, separated (room temperature)
  • 1/4 cup milk, room temperature (61 grams)
  • 1 teaspoon pure almond extract
  • 2 cups all-purpose flour (279 grams)
  • 1/2 cup raspberry jam, divided (160 grams)

Directions:

Preheat the oven to 325° and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment. In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of butter. Mix until smooth and lump free, being sure to break down the almond paste as best you can. Add the remaining 2 sticks of butter and continue to mix until smooth, scraping down the sides of the bowl as needed.

 

Gradually add the egg yolks, followed by the milk and almond extract. Mix until combined. Add the flour and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is combined, set aside.

In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide equally between the three pans.

Evenly spread the batter into the greased and parchment-lined quarter sheet pans, and bake, rotating halfway through, until set, 10 to 12 minutes. Let them cool completely.

Once cooled, spread half of the jam to cover the surface of one the cakes.  Making sure the parchment is discarded, place another cake directly on top, sandwiching the jam.

Repeat this step by spreading the remaining jam on top, and placing the last layer directly on top of it, discarding the parchment.

Remove the weights and plastic wrap.  You can now cut the cake into any shape you like. I like to trim the cake into a 7 1/2″ X 10 1/2″ rectangle (remember to keep those scraps for snacking…yum!). Now, using a ruler, cut the cake into 1 1/2 inch squares. Place cakes on a cooling rack and return them to the refrigerator. Chill for 30 minutes, until set.

Ingredients for the poured fondant:

  • 8 ounces chopped white chocolate (226 grams)
  • 1/4 cup corn syrup (88 grams)
  • 3 1/2 cups confectioners’ sugar (420 grams)
  • 1/3 cup very hot water (79 grams)

Instructions for coating and decorating the petit fours:

  • While the petit fours are chilling, chop the white chocolate and place it in a bowl set over a pot of simmering water, stirring occasionally. While the chocolate melts, sift the confectioners’ sugar into a large bowl and then add the hot water and corn syrup, folding together with a spatula until combined. Stir in the melted white chocolate until smooth if the consistency of the fondant is a bit thick, you can mix in more hot water a teaspoon at a time. If you keep the bowl over the simmering water (over a very low heat), it will keep the icing at a nice pourable consistency.

  • Remove the cake cubes from the freezer, place one on a fork then dip the bottom into the fondant. Lift and spoon more fondant over the top until the sides are coated. Tap the fork on the bowl’s edge to remove excess fondant, then return to the wire cooling rack (placed over a baking sheet) to set. Repeat the process for the remaining cubes. The petit fours will take an hour or two to set.
  • Decorate with a drizzle of melted white chocolate, icing, or you can use some royal icing to pipe little roses on top using a small petal tip (102) and leaf tip (349).

I hope you make these for your next special occasion, or maybe a fancy tea party…ohhhh that sounds fun!!

If you do make these, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Chocolate Crinkle Cookies

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If you are a fan of brownies, you are going to love these cookies!  They are so soft and fudgy, and they’re covered in sugar….umm yes, please!!!! 

Although you usually see these cookies on the internet around the holidays, these gems can certainly be eaten any time of the year:).  Even though they weren’t the first cookies I made in my holiday baking this year, they are definitely one of my favorites!!  Oh, who am I kidding, they’re all my favorite….wink, wink!

Ingredients:

  • 1 cup (120 grams) all purpose flour
  • 1/2 cup (60 grams) unsweetened cocoa powder
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine kosher salt
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (60 grams) confectioners’ sugar (for coating)

Instructions:

In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt.

Add the oil, eggs, and vanilla extract to the dry ingredients and mix (using a stand or handheld mixer) just until the dough comes together (the dough will be thick).  Roll dough into balls using a tablespoon sized scoop.  This recipe will make about 20 small cookies.  Cover rolled cookie dough and refrigerate for at least 3 hours or overnight.

When ready to bake, preheat oven to 350° F.  Remove rolled cookies from the refrigerator.

Add the confectioners’ sugar to a small bowl.  Generously and evenly coat each ball of dough in confectioners’ sugar and place onto prepared cookie sheets (at least two inches apart). Bake for 10 minutes. The cookies will be soft when removed from the oven and will firm up as they cool. Please, do not over bake your cookies or they will not have the delicious fudgy texture you want.

Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool.  Enjoy!!!

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I hope you make these fudgy powdered bites of heaven, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!