Day 4 of LJB Cookie Week…Gingerbread Boys

It just isn’t Christmas at our house without gingerbread boys! This is the recipe I grew up with. My mom made these every Christmas and I have such fond memories of decorating them, eating them, and giving them away. They are thick, soft and a tasy gingerbread that everyone loves!

Gingerbread Boys

  • 1/3 cup shortening
  • 1/3 cup brown sugar
  • 1 egg
  • 2/3 cup honey
  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger

Preheat oven to 375 degrees.

Mix shortening and brown sugar until combined. Add eggs and mix well. Then add honey and mix well. Add all dry ingredients until combined. Rollout dough about 1/4″ thick on a floured surface. Use a gingerbread man cookie cutter and cut cookies. Bake for 8-10 minutes. Use remaining scraps and roll out again until all the dough is used. Will yield about 12 gingerbread boys!

Linking up at: Sweet as Sugar Cookies

Day 3 of LJB Cookie Week…Cornstarch Cookies

So, the name may not reach out and grab you, but these cookies are incredibly buttery, melt in your mouth, fantastic! These are a great cookie to mix and match if you are doing a holiday plate of baked goods.They are a “mini” cookie and so a batch can make around 100 cookies! Talk about efficient! Make it a family affair and let the kiddos help you “decorate” the cookies.

Cornstarch Cookies

  • 1 pound (4 sticks) butter
  • 3 1/2 cups flour
  • 1 cup cornstarch
  • 1 cup powdered sugar
  • 1/2 teaspoon salt

Preheat oven to 325 degrees.

Sift flour and set aside. Cream butter in a mixer. (about 4 minutes) Then add the remaining ingredients one by one until well combined. When mixture is combined, put on a floured surface and knead for a couple of minutes. Then roll out dough about 1/4″ thick. Use a round cookie cutter (about 1″) and cut into circles. Bake for 10 minutes.

This is what the cookies look like fresh out of the oven. If they are brown at all, you have burned them!


  • 1 stick butter
  • 4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup milk

Cream butter in mixer. (about 4 minutes) Add 2 cups of the sugar, vanilla, and half of the milk. Mix well until powdered sugar is incorporated. Then add the remaining powdered sugar one cup at a time and adding milk until desired consistency is reached.

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Day 2 of LJB Cookie Week… Homemade Oreo Cookies

This is one of the simpler cookies, so easy to make! And if you like store-bought Oreo’s then you will love these! The particular day I made these, I decided to make them Jumbo Oreo’s and give to a friend. (Hi Sabrina!) For a Christmas cookie, I will make much smaller and add crushed candy cane to the filling. And if you want to get real festive, think about dying the filling pink or red!

Homemade Oreo’s and Filling

  • 1 box Devil’s Food cake mix
  • 1 large egg
  • 1/2 cup butter

Preheat oven to 350 degrees.

Mix all three ingredients by hand until combined. Roll into balls. I used a small cookie scoop to get my jumbo ones, so you may want to do 1/2 of a small cookie scoop. Bake for 12-15 minutes. Flatten the cookies with a spatula immediately. Cool on a wire rack.


  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1 egg white
  • Crushed candy cane (optional)

Mix all ingredients by hand until well combined. Frost a cookie and make a sandwich! Yields about 14 Oreo cookies.

Day 1 of LJB Cookie Week… Double Chocolate Peppermint Surprise Cookies

We are excited to kick off our Holiday Cookie Week with this fabulous, scrumptious cookie.  We’ve never met a person who didn’t go wild over these tasty little gems!

Double Chocolate Peppermint Surprise Cookies

  • 1 ½ cups flour
  • ½ cup unsweetened cocoa powder
  • ½ cup sugar
  • ¼ cup light brown sugar
  • 1 teaspoon salt
  • ½ tsp baking soda
  • 1 ½ sticks butter, softened
  • 1 egg
  • 24 mini peppermint patties , unwrapped and chilled
  • 6 ounces white chocolate, from a bar, not chips
  • ½ cup crushed peppermint candy canes

Using an electric mixer, mix the flour cocoa powder, both sugars, salt and baking soda on low speed.  Add the butter and egg and mix to combine.  Turn out the dough onto plastic wrap, wrap tight and put in the refrigerator to chill about an hour.

Preheat oven to 350 degrees.

Working with 1 Tablespoon of dough at a time, evenly encase each peppermint patty with dough.  Place on jelly roll pan lined with parchment paper.  Bake for 15 minutes.  Remove from oven and place on wire rack to cool.

As cookies are baking, melt white chocolate in the microwave in a small bowl for 30 seconds at a time, stirring after each interval, until melted.  Using a spoon drizzle the white chocolate over each cookie and immediately top with crushed candy cane.  *** Tip… place a piece of parchment paper under the wire cooling rack when drizzling the chocolate for easy clean up!

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Rolo Cookies

Can you stand it? Another cookie! But let’s face it, we are baking a lot around the holidays and this cookie is always a winner. I like to call it the “Chocolate Magical Caramel Surprise Cookie,” because inevitably when I make these I always get the question, “how did you get the caramel inside the cookie?” But hopefully the name Rolo Cookie is self explanatory. So go ahead and make these and then you can tell people how magical you are!

Rolo Cookies

  • 1 1/2 cup flour
  • 3/4 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter
  • 2 eggs
  • 2 teaspoon vanilla
  •  36 Rolos
  • 4 Tablespoon sugar

Preheat oven to 350 degrees.

In a small mixing bowl combine flour, cocoa, and baking soda. Set aside. In a stand up mixer cream butter and both sugars until well blended. Add the eggs and vanilla. Mix until eggs are fully incorporated. Add dry ingredients and mix well. Shape the dough into small balls.

Then press the Rolo into the center of the ball and cover with dough until Rolo is covered. Place 4 Tablespoons of sugar in a shallow bowl. Roll dough around in the sugar until coated. Place ball on a cookie sheet and cook for 12-14  minutes. Yields about 2 1/2 dozen.

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Pumpkin Chocolate Chip Cookies

Have you heard that we LOVE cookies here at LJB?  So how could I help but post this delicious recipe?  It finally feels like fall here in NorCal, and nothing says fall like pumpkin, so again I post a yummy pumpkin recipe!  These cookies are my favorite pumpkin cookies ever.  Just a touch of cinnamon to add some depth but subtle enough that the cookies don’t taste over run by spices.   You can just taste the yummy pumpkin and the melting chocolate.  A delicious combination!

Pumpkin Chocolate Chip Cookies


  • 1, 29 oz. can pumpkin
  • 3 eggs
  • 3 teaspoons vanilla
  • 1 ½ cups butter (3 sticks), softened
  • 3 cups dark brown sugar
  • 6 cups flour
  • 3 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 3 teaspoons cinnamon
  • 1 ½ bags semi-sweet chocolate chips

Combine ingredients in order, adding one thing at a time and mixing to combine after each ingredient.  Scoop onto jelly roll pan lined with parchment paper using a large cookie scoop.  Bake at 375 degrees for 10-12 minutes.  Cookies will not look completely done, but bottoms will be lightly browned.

Linking up at: My Sweet and Savory, Coastal Charm, Skip to My Lou, Sew Chatty, C.R.A.F.T., The DIY Home Sweet Home Project, I Heart Naptime, A Well Seasoned Life, The Tablescaper, Everyday Mom’s Meals, Add a Pinch, Alli N Son, Reasons to Skip the Housework, Blessed with Grace, Mandy’s Recipe Box, Sugar Bee Crafts, The Blackberry Vine, Sew Can Do, Lady Behind the Curtain, The Shabby Creek Cottage, Everyday Tastes

The Perfect Peanut Butter Cookie

Cookies, cookies, cookies! They are our favorite! So here, yet again, is another spectacular cookie recipe. This is the best, most simple peanut butter cookie recipe. But you get to insert some of your creativity and personality into it. First, are you going to use creamy or chunky peanut butter? Will you go with chocolate chips or no chips? Will they be semi sweet or milk chocolate? What about using peanut butter chips? Or both!! Yes, I know, I am blowing your mind right now. But play with it, see what you and your family like. My favorite is creamy peanut butter with milk chocolate chips. But the hubby is in love with chunky peanut butter with peanut butter chips. Can you say dilemma?? I will leave it to you and yours to battle over what you think is the best. Have fun!

The Perfect Peanut Butter Cookie

  • 1 c. butter (2 sticks) softened
  • 1 c. peanut butter
  • 1 c. sugar + 1/4 c.
  • 1 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 3 c. flour

Preheat oven to 350 degrees.

Cream together butter, peanut butter, sugar and brown sugar. Then add eggs and vanilla. Mix until combined. Add salt and baking soda. Then add the flour one cup at a time until combined. Put 1/4 c. sugar in a shallow bowl or plate. Using a medium cookie scoop, scoop dough into ball and roll around in sugar. Place balls on cookie sheet. Then press each ball with a fork in a criss-cross manner. Bake for 10-12 minutes. Cool on a wire rack.

Monster Cookies

Have we mentioned that we LOVE cookies here at LJB?  I first came across these little gems at a restaurant with a cute little homestyle bakery in the back while on vacation. I was with a girlfriend and when we asked what was the best thing in the bakery, they quickly pointed us to these, and told us how lucky we were that there were still some left for us to buy.  You see, at their little bakery they only make one batch of these per day, and when they are gone, they are gone!  Something about supply and demand… whatever!  I came home and recreated this recipe, because I never want to hear the words, “Sorry, we’re out.  Come back tomorrow!”

Monster Cookies

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup dark brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups coconut
  • 2 cups semi sweet chocolate chips
  • 1 cup coarsely chopped macadamia nuts

Preheat oven to 350 degrees.

In a large bowl, with an electric mixer (or in a stand mixer), mix butter and sugars until well combined.  Do not over mix, just till creamy smooth.  Add eggs and vanilla and mix till combined.   In a small bowl combine the dry ingredients (flour, baking powder, baking soda and salt)  Add slowly to butter mixture, scraping sided of the bowl to assure even mixing.  Add coconut, blend.  Then, by hand, add the chocolate chips and nuts.  Stir well.

Using a large cookie scoop, scoop dough onto a parchment lined cookie sheet.  Bake for 12-14 minutes until the undersides become golden brown.  The tops may still look a little undercooked… that’s how you want them.

Remove to a cooling rack.  Makes about 2 dozen large cookies.


Linking up at: Lady Behind the Curtain

Favorite Brownie Cookies

We love cookies here at LJB!  In fact, we love them so much that we actually have a day named after our beloved cookies.  It’s called “Hot Cookie Monday”!  My kids know that every Monday when they get home from school there will be hot cookies waiting for them.  Since we make them so frequently, we experiment with all sorts of recipes.  This particular recipe is on our “most requested” list.  Try them for yourself and you’ll see why… it’s a brownie and it’s a cookie all rolled into one.  Can you think of anything better?!?!

Brownie Cookies

  • ½ cup butter, cut into small chunks
  • 4 (1 ounce) squares unsweetened chocolate, chopped
  • 3 cups (18 ounces) semi-sweet chocolate morsels, divided as described in recipe
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs
  • 1 ½ cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups chopped pecans, toasted

Combine butter, unsweetened chocolate, and 1 ½ cups semi-sweet chips in a large, heavy saucepan.  Cook over low heat, stirring constantly, until butter and chocolate melt.  Cool.

Combine flour, baking powder, and salt in a small bowl.  Set aside.

Beat eggs, sugar and vanilla at medium with an electric mixer.  Add dry ingredients, beating well.  Add chocolate mixture, remaining chocolate chips and pecans.

Using medium cookie scoop, drop 1 inch apart onto a parchment lined baking sheet.

Bake at 350 degrees for 10 minutes.

Makes about 2 ½ dozen.

Karen’s Oatmeal Chocolate Chip Cookies

We love cookies here at LJB! And when I say love, I mean love, lust, drool, obsess and practically go crazy for a great cookie.  Between Shannon and I we have discovered or created some of the best cookie recipes. (perhaps I am a bit biased, but what can I say?) These oatmeal cookies are no exception. You see Karen is one of my moms very best friends. Karen is an amazing cook and bakeresse in her own right. I have fond memories of being in her kitchen when these bad boys were coming out of the oven. And let me say hot out of the oven is the best way to eat these. The hot, gooey, chocolatey, pure goodness cannot be matched.

Karen’s Oatmeal Chocolate Chip Cookies

  • 1 c. butter (room temp)
  • 1 c. brown sugar  (I use dark brown)
  • 1/2 c. white sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1 1/2 c. flour
  • 2 1/2 c. oatmeal (Old Fashioned, not quick oats)
  • 1 1/2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 c. chocolate chips (I use semi sweet)
  • 1/2 c. coconut
  • nuts (I eyeball this. If you are a nut lover use about 1 cup of your favorite nut. I use about 1/2 cup of chopped pecans.)

Cream together butter and both sugars. Add eggs and vanilla and mix until combined. Add flour, oatmeal, cinnamon baking soda, and salt. Then stir in chocolate chips, coconut and nuts.

Bake at 350 for 8-11 minutes. (Tops of the cookies should barely be golden.)