Category: Dessert

Snickerdoodle Cookies

Cinnamon Sugar coated Snickerdoodle Cookies are full of luscious flavors that make my mouthwatering just remembering how much I love these things. This may be the perfect cookie. Every bite is a mood enhancer. My kids love them also and are happy to help make them. Any cookie that partners with coffee is on my list of things to appreciate but these are delicious no matter how you decide to enjoy them. We enjoy these cookies every time we make them and hope you give them a try to see for yourself just how delicious they really are.

Watch the video and follow the instructions below to have a warm batch of these Snickerdoodle Cookies Coconut ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Share these cookies with friends and family and watch the smiles cross their faces as they take the first bite. Thanks for visiting and see you again soon.

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In a large bowl: add softened butter and sugar. Use a hand held mixer; beat until smooth. Add egg and beat a bit more.

Then, add vanilla extract and continue to mix until smooth. Add flour, salt, baking soda, cream of tartar, cinnamon and mix until well combined.

Place the batter in the refrigerator for at least 1 hour or until firm.

Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet. In a small bowl: combine sugar, cinnamon, and mix. Set aside until ready to use. Remove the cookie dough from the refrigerator.

Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Then, gently roll the ball in the sugar mixture. Transfer the cookie to the cookie sheet, spacing them 2″ apart. After you make 9 cookies; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature). 

Bake for 11-13 minutes.

Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack.

Repeat steps with the rest of the dough.

Serve

Enjoy!

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Snickerdoodle Cookies

Sweet Snickerdoodle Cookies are crunchy and chewy cinnamon flavored pumpkin treats that are popular for a very good reason.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Course Baked Goods, Cookies
Cuisine American
Servings 18
Calories

Ingredients
  

Batter

  • 1 ¼ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup unsalted butter softened
  • 1 tsp vanilla extract
  • 1 tsp cream of tartar
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 large egg room temperature

Cinnamon Sugar

  • 5 tbsp granulated sugar
  • 1 tbsp ground cinnamon

Instructions
 

  • In a large bowl: add softened butter and sugar. Use a hand held mixer; beat until smooth. Add egg and beat a bit more. Then, add vanilla extract and continue to mix until smooth.
  • Add flour, salt, baking soda, cream of tartar, cinnamon and mix until well combined. Place the batter in the refrigerator for at least 1 hour or until firm.
  • Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet.
  • In a small bowl: combine sugar, cinnamon, and mix. Set aside until ready to use.
  • Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Then, gently roll the ball in the sugar mixture. Transfer the cookie to the cookie sheet, spacing them 2" apart. After you make 9 cookies; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature). 
  • Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 18 cookies. You can double the recipe.

Serve and enjoy!

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    Oatmeal Coconut Cookies

    A warm batch of chewy Oatmeal Coconut Cookies are fragrant, rich and tasty. I love these mouthwatering cookies with a nice cup of coffee but my kids will dunk theirs in milk. This recipe is simple and easy to follow and the entire family can pitch in to help make a fun and satisfying reward. Make a nice batch of these cookies to share with neighbors, friends or coworkers. Everyone will enjoy the subtle delight that comes from nibbling on these golden beauties. We enjoy these cookies every time we make them and hope you give them a try to see for yourself just how delicious they really are.

    Watch the video and follow the instructions below to have a warm batch of these Oatmeal Coconut Cookies on a serving trey today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is almost the perfect cookie in my opinion. Not too sweet with a texture that lasts as you enjoy each they bite.  Thanks for visiting and see you again soon.

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    In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs (one at a time).

    Vanilla extract and mix well.

    Add flour, salt, baking soda, cinnamon and mix until well combined. 

    Add oats and mix until well combined. Fold in the coconuts by using a wooden spoon or spatula.

    Mix everything together until well combined. Place the batter in the refrigerator for at least 60 minutes or until firm.

    Preheat the oven to 350°F (176°C). Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the dough balls to the cookie sheet, spacing them ~2″ apart. 

    Bake for 10-13 minutes or until lightly golden brown on top. Remove from the oven and let cool/rest on the cookie sheet for 8 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 2 dozen cookies. 

    Place leftover cookies in an airtight container with top for up to a week.

    Serve and enjoy!

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    Oatmeal Coconut Cookies

    Melt in your mouth sweet and chewy Oatmeal Coconut Cookies are addictive and delicious.
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    Prep Time 10 minutes
    Cook Time 13 minutes
    Total Time 23 minutes
    Course Baked Goods, Breakfast, Brunch, Cookies
    Cuisine American
    Servings 24 cookies
    Calories

    Ingredients
      

    • 1 cup unsalted butter
    • 1 cup light brown sugar
    • ½ cup granulated sugar
    • 1 tbsp vanilla extract
    • 2 large eggs
    • 2 cups rolled oats or quick oats
    • 1 ½ cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 cup sweetened coconut flakes

    Instructions
     

    • In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs (one at a time) and mix well. Add vanilla extract and mix. Add flour, salt, baking soda, cinnamon and mix until well combined.
    • Add oats and mix until well combined. Fold in the coconuts by using a wooden spoon or spatula. Mix everything together until well combined. Place the batter in the refrigerator for at least 60 minutes or until firm.
    • Preheat the oven to 350°F (176°C).
    • Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the dough balls to the cookie sheet, spacing them ~2" apart.
    • Bake for 10-13 minutes or until lightly golden brown on top. Remove from the oven and let cool/rest on the cookie sheet for 8 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 2 dozen cookies.

    Place leftover cookies in an airtight container with top for up to a week. Serve and enjoy!

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      Keyword best oatmeal coconut cookies, Breakfast oatmeal coconut cookies, coconut cookies, easy coconut cookies, easy oatmeal coconut cookies, homemade oatmeal coconut cookies, oatmeal coconut cookies
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      Lotus Biscoff Cheesecake

      Decorate your table with a delicious Lotus Biscoff Cheesecake and watch it quickly disappear a slice at a time. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this sweet rich and decadent dessert treat. The cream is smooth with a layer of cookie flaovered excellence that create a combination of sweet satisfaction, that will send a pulse of excitement throughout your body, as you take the first cheesecake biscoff cookie flavored bite. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyones will drool anticipation as this dish makes it way to the center of the table.

      Watch the video and follow the easy instructions below to add this sophisticated dessert to your home menu selections. Like and share this video if you have a cheese cake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with the lovely flavor of a biscoff that everyone will enjoy. Thanks for stopping by and see you again real soon!

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      Place the Lotus Biscoff cookies in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the biscoff crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes. 

      Cheesecake

      In bowl: beat/mix cream cheese until smooth. Add powdered sugar, vanilla extract and Lotus biscoff butter spread. Beat until smooth and set aside.

      In a separate bowl: add heavy whipping cream. Whisk until the cream has thickened and stiff peaks form. 

      Add half of the whipped heavy cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined. Add the rest of the heavy cream to the cheesecake batter and mix well.

      Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at 8 hours. 

      Melt Biscoff Butter Cookie Spread in the microwave (30 seconds interments). 

      Assemble 

      Remove cheesecake from the refrigerator. Pour melted biscoff spread over the top of the cheesecake layer. Use a spoon to spread or gently tilt the pan to even out the cookie butter.

      Sprinkle the cookie crumbs around the edges. Refrigerate for another 30 minutes. 

      Serve

      Enjoy!

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      Lotus Biscoff Cheesecake

      Decadent Lotus Biscoff Cheesecake is smooth rich and absolutely delicious.
      No ratings yet
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      Prep Time 30 minutes
      Refrigerate 8 hours 30 minutes
      Total Time 9 hours
      Course Dessert
      Cuisine American
      Servings 10
      Calories

      Equipment

      • 8" springform pan

      Ingredients
        

      Crust

      • 8.8 oz Lotus Biscoff Cookies about 32 cookies
      • 6 tbsp melted unsalted butter

      Cheesecake

      • 16 oz cream cheese room temperature & softened
      • 1 ¼ cup heavy whipping cream
      • 1 cup biscoff butter spread
      • ⅓ cup confectioner sugar/ powdered sugar
      • ½ tsp vanilla extract

      Topping

      • ⅔ cup biscoff butter spread
      • ½ cup Lotus Biscoff Cookies Crumbs Optional

      Instructions
       

      Crust

      • Use transparent cake roll or coat the sides of the 8" springform pan with a cooking spray and line the bottom with parchment paper.
      • Place the Lotus Biscoff cookies in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist.
      • Place the biscoff crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes.

      Cheesecake

      • In bowl: beat/mix cream cheese until smooth. Add powdered sugar, vanilla extract and Lotus biscoff butter spread. Beat until smooth and set aside.
      • In a separate bowl: add heavy whipping cream. Whisk until the cream has thickened and stiff peaks form.
      • Add half of the whipped heavy cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined. Add the rest of the heavy cream to the cheesecake batter and mix well.
      • Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at 8 hours.

      Toppings

      • Place the Lotus Biscoff cookies in a food processor/blender and pulse until crumble. Set aside until ready to use.
      • Melt Biscoff Butter Cookie Spread in the microwave (30 seconds interments).

      Assemble

      • Remove cheesecake from the refrigerator. Pour melted biscoff spread over the top of the cheesecake layer. Use a spoon to spread or gently tilt the pan to even out the cookie butter. Sprinkle the cookie crumbs around the edges. Refrigerate for another 30 minutes.

      Serve and enjoy!

        Video

        Keyword best lotus biscoff cheesecake, easy lotus biscoff cheesecake, easy no baked lotus biscoff cheesecake, lotus biscoff cheesecake, no baked biscoff cheesecake, no baked cheesecake, no baked lotus biscoff cheesecake
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        Easy Brookies (Cookie & Brownie Bars)

        Brookies are moist, gooey, rich and heat punningly delicious. The novelty of these snacks make them an adventure to prepare and a conversation starter to enjoy when sharing with others. Delicious tasty and good to the last bite, these addictive treats are perfect as a snack or with your morning coffee. I love explaining the n name and the target textures as I watch my friends and family take their first bite.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have a cookie jar full of these Brookies today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Sinfully delicious, everyone that tries these will be back for seconds. Thanks for visiting and see you again soon.

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        Cookie : Preheat the oven to 350°F. Grease the 9″x 13″ pan with butter or baking cooking spray. Optional: place parchment paper on the bottom of the pan (this will help to remove the cookie). In a bowl: add butter, brown sugar and beat until smooth.

        Add eggs, vanilla extract and mix everything together.

        Add flour, baking powder, salt and mix. Do not over mix the batter.  Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. 

        Add 1 cup chocolate chips and mix. 

        Transfer the batter to the pan. Use your fingers to spread the batter. 

        Brownie: In a separate large bowl: add eggs and sugar. Beat until well combined.

        Add melted butter, vanilla extract awhile continuing to mix. Add flour, baking powder, cocoa powder & salt to the bowl.

        Mix everything together. Again, highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. 

        Use an ice cream scooper or ladle to layer the brownie batter on top of the cookie batter. Leave the brownie batter alone being careful to not smear.

        Bake

        Bake for 20-22 minutes. Careful not to overcook, the brownies are meant to be gooey. Keep an eye on the edges for optimal soft & gooey results.

        Remove from oven and let cool in the pan for 45-60 minutes. Once cool to the touch remove and cut into bars.

        Serve & enjoy!

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        Brookies (Chocolate Chip and Brownie Bars)

        Fabulously rich and delicious these Brookies will make your heart skip a beat when you take your first bite.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 20 minutes
        Total Time 30 minutes
        Course Baked Goods, Dessert
        Cuisine American
        Servings 12
        Calories

        Ingredients
          

        Brownie

        • 1 cup granulated sugar
        • ¾ cup all-purpose flour
        • ½ cup unsalted butter softened
        • ⅓ cup unsweetened cocoa powder
        • 1 tsp vanilla extract
        • ¼ tsp salt
        • ¼ tsp baking powder
        • 2 large eggs room temperature

        Cookie

        • 1 ½ cups all-purpose flour
        • 1 cup brown sugar
        • 1 cup semi-sweet chocolate chips
        • ½ cup unsalted butter softened
        • 2 tsp baking powder
        • 1 tsp vanilla extract
        • ¾ tsp salt
        • 2 large eggs room temperature

        Instructions
         

        • Preheat the oven to 350°F. Grease the 9"x 13" pan with butter or baking cooking spray. Optional: place parchment paper on the bottom of the pan (this will help to remove the cookie).

        Cookie

        • In a bowl: add butter, brown sugar and beat until smooth. Add eggs, vanilla extract and mix everything together. Add flour, baking powder, salt and mix. Do not over mix the batter.  Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. Add 1 cup chocolate chips and mix. 
        • Transfer the batter to the pan. Use your fingers to spread the batter.

        Brownie

        • In a separate large bowl: add eggs and sugar. Beat until well combined. Add melted butter, vanilla extract awhile continuing to mix.
        • Add flour, baking powder, cocoa powder & salt to the bowl. Mix everything together. Again, highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. 
        • Use an ice cream scooper or ladle to layer the brownie batter on top of the cookie batter. Leave the brownie batter alone being careful to not smear.

        Bake

        • Bake for 20-22 minutes. Careful not to overcook, the brownies are meant to be gooey. Keep an eye on the edges for optimal soft & gooey results. Remove from oven and let cool in the pan for 45-60 minutes. Once cool to the touch remove and cut into bars.

        Serve & Enjoy!

          Video

          Keyword best brookie bars, best brookies, brookie bars, brookies, chocolate chip and brownie bars, easy brookie bars, easy brookies, gooey brookies
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