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Cookies

Sugar Cookies

Sugar Cookies

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Today at noon, I got a picture of a calendar sent from Kasepää, a village on the shores of Lake Peipsi, which said that today is International Sugar Cookie Day. Since it was an obvious hint, I had to use the day. These are crispy, chewy cookies from the United States that pair well with coffee, tea, and cold milk.

Preparation time: 30 minutes
Level: easy
Quantity: About 30 cookies

Ingredients:
360 g flour
1.5 tsp baking powder
0.25 tsp sea salt
225 g room-temperature butter
240 g white sugar
40 g brown sugar
1 egg
2 tsp vanilla sugar

Plus sugar to coat the cookies.

Preparation:

  1. Mix room-temperature butter, sugar, baking powder, sea salt, egg, vanilla sugar, and flour. Mix everything into a smooth dough.
  2. Make balls of dough about 2.5 cm in diameter, roll them in sugar, place on a baking sheet covered with baking paper, and press a little to flatten them. Leave a few cm between the cookies.
  3. Bake at 180 degrees for 8 minutes. Let the cookies cool before transferring them to a wire rack to cool completely.
  4. Store in a dry and airtight container.
    Ready!!
Chocolate-Drizzled Apricot Filled Cookies

Chocolate-Drizzled Apricot Filled Cookies

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Cookies from Hungarian cuisine. Crispy butter-egg cookies the final touch is made by joining two cookies with apricot jam and covering them with dark chocolate stripes. Perfect with coffee or tea. These cookies have such a rich flavor that you can’t eat more than one. The person for whom they were made turned out to be an exception in this regard, of course.

Preparation time: About 1 hour
Level: Easy
Quantity: 36 cookies

Ingredients:
210 g flour
Grated zest of one lemon
4 egg yolks
180 g sugar
115 g room-temperature butter
1 teaspoon vanilla sugar
Half a jar (150 ml) of apricot jam
About 60 g dark chocolate

Preparation:

  1. Mix the butter, sugar, vanilla sugar, and grated lemon zest until light and fluffy.
  2. Add the egg yolks one at a time, beating for about 30 seconds after each addition.
  3. Add the flour and mix until smooth.
  4. Transfer the dough to a piping bag fitted with a round nozzle and pipe cookies about 2.5 cm apart onto a baking sheet lined with baking paper, 18 cookies per pan for a standard oven.
  5. Smooth out the sharp edges with a wet finger.
  6. Bake in the oven at 180 degrees C for about 15 minutes until the cookies start to brown slightly.
  7. Remove the cookies from the oven, place them on a wire rack, and let cool completely.
  8. Fill the cookies with apricot jam To do this, place about 0.5 teaspoons of apricot jam under one cookie and top with another cookie. Do the same with all the cookies.
  9. Place the filled cookies on a baking sheet. Melt the chocolate over low heat, either on the stove or in the microwave until liquid.
  10. Use a piping bag with a very fine nozzle. I used a 1 mm nozzle and piped chocolate stripes across the cookies.
  11. Place the cookies in a cool place so the chocolate can be set. Place the cookies in a sealed jar and store them in a cool place until ready to eat.
    Ready!!
Chocolate Chip and Toasted Walnut Cookies

Chocolate Chip and Toasted Walnut Cookies

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Chocolate chip cookies are an American staple. Made with brown sugar, a generous dollop of chocolate, and topped with toasted and ground walnuts, these cookies are almost addictive. I have made nearly 60 different cookies from around the world over the years. The cookies I post here are number 59 and are made these cookies as a dessert for one special person’s birthday party on June 15th.

Preparation time: Approximately 1 hour to make 1 serving
Level: Easy
Quantity: Approximately 100 cookies, 5-6 cm in diameter.

Ingredients:
230 g butter, room temperature
160 g brown sugar
150 g white sugar
2 eggs
1 tsp baking powder
0.25 tsp sea salt
2 tsp vanilla sugar
400 g dark or semi-dark chocolate chips or bars, chopped into pieces
320 g flour
130 g chopped toasted walnuts

Preparation:

  1. Toast the walnuts in a dry pan over low heat for several minutes, stirring every few minutes. When the nuts give off a toasting aroma and start to become oily, they are ready. Cool and grind until semi-fine.
  2. Mix the butter, brown sugar, flour, eggs, vanilla sugar, baking powder, sea salt, ground walnuts and chocolate chips. If using chocolate bars, chop the chocolate into pieces with a sharp knife.
  3. Mix everything into a smooth dough, form balls of dough about 2.5 cm in diameter, and place on a baking sheet covered with baking paper. Press the balls lightly to flatten them. Leave enough space between the balls, at least 5-6 cm.
  4. Bake at 190 degrees for exactly 10 minutes. After baking, keep the cookies in the pan for about a minute, then carefully remove them with a cake spatula to a wire rack, let them cool, and store in an airtight container.
    Ready!!
Hawaiian Sea Salt Roasted Macadamia Nut Cookies

Hawaiian Sea Salt Roasted Macadamia Nut Cookies

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In 2024, I only made cookies to post on the blog once, and that was because a good friend and colleague unexpectedly returned from a months-long stay on the other side of the world in Hawaii. Thank you so much Joachim for remembering and bringing these delicious nuts. Originally from Australia, the macadamia nut tree found its way to Hawaii, where it spread and became Hawaii’s leading producer of macadamia nuts.

Preparation time: 1 hour
Level: Easy
Quantity: about 36 cookies

Ingredients:
200 g room temperature butter
300 g flour
0.25 tsp sea salt
100 g refined sugar
100 g brown cane sugar
2 eggs
2 tsp baking powder
2 tsp vanilla sugar
100 g crushed sea-salted macadamia nuts
100 g coarsely chopped sea-salted macadamia nuts

Preparation:

  1. In a bowl, mix together room-temperature butter, flour, sea salt, sugar, eggs, vanilla sugar, and baking powder.
  2. Crush 100g macadamia nuts into semi-fine crumbs and add to the dough.
  3. Mix everything into a smooth dough.
  4. Preheat the oven to 180 degrees C, form the dough into balls about 2.5 cm in size and place on a baking sheet lined with baking paper.
  5. Roughly chop 100 g of macadamia nuts with a knife. Press the dough balls lightly with your hand until flat and sprinkle the chopped macadamia nuts on top of the cookies.
  6. Bake at 180 degrees C for 8 minutes.
  7. Let the cookies cool for 10 minutes and transfer to a rack to cool completely.
  8. Store in an airtight container.
    Ready!!
Spritzgebäck

Spritzgebäck

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German butter cookies that I remember from my childhood. Ever since I was allowed to tinker with the meat grinder, I’ve been helping my mom make these Christmas cookies. Throughout my childhood, I knew them only as Christmas cookies. To make them, a special iron with holes goes on the end of a regular meat grinder, from which the dough is pressed out through the meat grinder and which forms such a nice, jagged, worm-like row of dough, which is cut into as large pieces as you want to make your cookies. From the German source I have found, these cookies are often twisted, in our family they were made straight. When the cookies are ready and cooled, you can dip one end into the chocolate, but you don’t have to – these cookies are very tasty without it.

Preparation time: 1 hour and 30 minutes
Level: Easy
Serves: 4-5 pans of cookies

Ingredients:

500 g wheat flour
250 g of sugar
250 g room temperature butter
1 teaspoon of baking powder
2 teaspoons of vanilla sugar
2 eggs

Preparation:

  1. Mix butter, sugar, vanilla sugar, flour, baking powder, and eggs in a large bowl.
  2. Mix the ingredients into a smooth dough, and place it in the refrigerator.
  3. Mount a special cookie iron on the end of the meat grinder, which allows you to make this kind of cookie. If you don’t have it at home, you can simply shape small pretzels in your hands or use a cutter to shape the cookies into the shape you like.
  4. Roll out “dough balls” for the cookies, which are the length of the baking pan, and place them next to each other on a pan covered with baking paper.
  5. Cut the dough into pieces with a knife. Choose the length of the pieces yourself, and which one you like best.
  6. Bake at 180 degrees C for 12 to 14 minutes until the cookies are light brown.
  7. Cool the cookies and store them in an airtight container.
    Some cookies can also be dipped in melted chocolate, let cool, and store in an airtight container.
    Ready!!!
Orange flavored cookies with dark chocolate chips

Orange flavored cookies with dark chocolate chips

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Cookies, in the preparation of which I used, in addition to pieces of dried orange peel, a slightly bitter orange jam.

Preparation time: 1 hour
Level: easy
Quantity: about 60 cookies

Ingredients:
300 g room temperature butter
400 g wheat flour
200 g of sugar
2 teaspoons of vanilla sugar
3 eggs
1.5 teaspoons of baking powder
200 g of orange jam
0.5 teaspoon of sea salt
250 g dark chocolate pieces

Preparation:

  1. Beat the butter with sugar and vanilla sugar until foamy, add the eggs and beat until smooth.
  2. Add flour and baking powder, sea salt, and orange jam.
  3. Shape the dough into balls about 2.5 cm in size, and place on a baking sheet covered with baking paper. Leave proper gaps between the balls, as the cookies will expand during baking.
  4. Bake at 180 degrees C for 10 minutes. Allow the cookies to cool thoroughly before placing them on a wire rack to cool.
    Store cookies in an airtight container.
    Ready!!
Crispy gingerbread with chocolate filling

Crispy gingerbread with chocolate filling

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A different kind of gingerbread, which are crispy, but a little soft on the inside and with a chocolate filling.
Classical gingerbreads made in Estonia probably have their traditional origins in Germany. I used a similar flavoring as in traditional gingerbread, the ingredients and ratios of the ingredients have been changed.

Preparation time: 1.5 hours
Level: Easy
Quantity: about 60 cookies

Ingredients:
230 g room temperature butter
400 g wheat flour
350 g brown
2 teaspoons of vanilla sugar
3 eggs
1.5 teaspoons of baking powder
90 g dark sugar syrup
0.5 teaspoon of sea salt
1.5 teaspoons of ground ginger
2 teaspoons of ground cinnamon
0.5 tsp ground cloves
1 teaspoon dried and ground orange peel
50 g dark chocolate pieces

For the glaze:
150 g of white chocolate
25 g of whipped cream

White sugar to cover the cookies

Preparation:

  1. Beat the butter with sugar, syrup, and vanilla sugar until foamy, add the eggs and beat until smooth.
  2. Add flour and baking powder, sea salt, and ground spices.
  3. Shape the dough into balls about 2.5 cm in size, press flat, and place some chocolate chips in the middle of the dough disc with a teaspoon. Form the dough into a ball so that the chocolate remains inside the ball.
  4. Roll the balls in sugar and place 15 balls on the baking sheet. Leave proper gaps between the balls, as the cookies will expand during baking.
  5. Bake at 180 degrees C for 15 minutes. Allow the cookies to cool thoroughly before placing them on a wire rack to cool.
  6. When the cookies have cooled, melt the white chocolate in the whipped cream on low heat, place the cookies on the work surface, and, using either a piping bag or a teaspoon, make stripes of glaze over the cookies.
  7. Let the glaze set and place the cookies in an airtight container.
    Ready!!
Palmier

Palmier

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Puff pastry cookies, whose name comes from the fact that they look a bit like palm leaves. In France, they are also called pig ear cookies, elephant ear cookies, French hearts (cœur de France), etc. This is one of the easiest cookie recipes if you have puff pastry on hand.
In their preparation, puff pastry and sugar are used, cinnamon is also suitable.

Preparation time: less than 1 hour
Level: easy
Quantity: about 50 cookies

Ingredients:
Two 400 g packages of puff pastry
About 100 g of sugar
2 teaspoons of ground cinnamon

Preparation:

  1. Spread the puff pastry on a floured work surface. Roll the dough into a slightly thinner and wider rectangle.
  2. Generously sprinkle sugar and a little cinnamon on the dough.
  3. Roll the dough tightly from both sides in the middle so that the sugar remains inside the dough rolls.
  4. Use a sharp knife to cut slices of the dough about 6-7 mm thick, press them together a little at the edges so that a shape resembling a heart is formed, and place them on a baking sheet covered with baking paper.
  5. Sprinkle additional sugar on top of each cookie.
  6. Bake the Palmieres at 180 degrees C for about 20 minutes until they are golden brown.
  7. Allow to cool slightly and place on a wire rack until completely cool. Store for short periods in an airtight container. Best for eating fresh.
    Ready!!
Chocolate buckwheat cookies

Chocolate buckwheat cookies

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These are cookies for the preparation of which not a single gram of wheat flour has been used. Only raw buckwheat flour is used in the preparation of cookies.

Preparation time: less than 1 hour
Level: Easy
Quantity: about 50 cookies

Ingredients:
200 g room temperature butter
300 g raw buckwheat flour or ordinary buckwheat flour
250 g of sugar
2 teaspoons of vanilla sugar
2 eggs
1.5 teaspoons of baking powder
300 g dark chocolate pieces

Preparation:

  1. Beat the butter with sugar and vanilla sugar until foamy, add the eggs and beat until smooth.
  2. Add buckwheat flour, and baking powder, and pieces of dark chocolate or chocolate drops.
  3. Shape the dough into balls about 2.5 cm in size, and place 15 balls on one baking sheet covered with baking paper. Leave proper gaps between the balls, as the cookies will expand during baking.
  4. Bake at 180 degrees C for 15 minutes. Allow the cookies to cool properly before placing them on a wire rack to cool.
  5. When the cookies have cooled completely, store them in an airtight container.
    Ready!!
Cookies

Cookies

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This is one special post from me. My good colleague Kerttu Kikas has made such a great venture, which I know as Teraleib. Teraleb manufactures and sells bread and white bread-making kits, which have everything you need to easily make wonderful, homemade bread or white bread. Now Teraleib has come up with a new set, which can be used to prepare cookies for the holidays in the same way. I asked Kerttu to try one set and today I made these cookies. Since I’m having a year where I’m making a different type of cookie each week, this set was a great fit for this series of posts.
I could probably write here roughly what this cookie mix contains, but let it remain a trade secret. So I have a first post with just a how-to make and no full recipe.
The cookie kit has everything you need except butter. You have to buy more of it and let it come to room temperature. There are other things, even parchment paper and flour to shake on the table to prevent the dough from sticking to the table. It comes with two nice cookie cutters, one of which, the dinosaur, I also used, but since I also have some cookie cutters at home, I used them as well. It also comes with white chocolate that you can melt and cover the cookies with and decorate with colorful decorations. Good luck to the Kerttu family in this endeavor!!
For those who don’t mind choosing from my many cookie recipes and purchasing all the components, I highly recommend the Cookie Crafting Kit.

Preparation time: less than 1 hour
Level: easy
Quantity: two pans of cookies

Ingredients:
Cookie powder
White chocolate
Flour on the table for sprinkling under the dough
Baking paper
Cookie tins
Scattered decoration
And 200 g room temperature butter.

Preparation:

  1. Pour the cookie powder into a bowl, add 200 g of room-temperature butter, and mix the dough with your hands.
  2. Shake flour on the work surface and roll out half of the dough at a time to a thickness of about 3 mm and form cookies in the shape you like.
  3. Place the cookies on a baking sheet covered with baking paper and bake at 180 degrees C for about 12-15 minutes until the cookies are lightly browned.
  4. Let the cookies cool down, melt the white chocolate in hot water in a piping bag, decorate the cookies with chocolate, and sprinkle with powdered sugar.
    Ready!!

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