Tag Archives: cookies

gooey butter cookies

gooey butter cookies | dragitthroughthegarden.wordpress.comIf you are not from the Saint Louis area, you might not have experienced the delicious ooey-gooey-ness that is gooey butter cake. And if you have not yet had the pleasure of that wonderful cake, then I highly, highly suggest adding the ingredients for these gooey butter cookies to your next shopping list (if you don’t already have them in your pantry).

So, I’ve been absent for about a week and a half here, which might be surprising considering I have been enjoying the relaxation of Spring Break.

Scratch that. I have been busy writing my chemistry thesis, my Spanish thesis, a multitude of lab reports, and preparing for a presentation in front of a bunch of professors that I would rather not take part in. But, I also want to graduate, so… I guess I do not have that much of a choice in the matter.

I have been seeing all these photos of people going to beaches and far-away places for Spring Break. It makes me jealous. And here I am sitting on my couch deciding if I calculated the reaction energy correctly or not. I want a tan, too!

Oh well. I guess I’ll just put on some more bronzer than necessary and set my sights on summer.

gooey butter cookies

Makes about 3 dozen cookies

1 8-oz.package cream cheese, room temperature
1 stick unsalted butter (1/2 cup), room temperature
1 teaspoon vanilla extract
1 egg
1 16-oz.box butter yellow cake mix
3/4 cup powdered sugar

In a large bowl, cream together cream cheese, butter, vanilla extract, and egg. Add in the cake mix in thirds, mixing until combined between each addition. Chill for one hour to overnight.

Preheat oven to 350 °F. Line a large cookie sheet with parchment paper or a silicon baking mat.

Place powdered sugar in a bowl or plate. Roll cookie dough into 1” balls and add into the powdered sugar. Cover the dough with sugar and place on the prepared baking sheet.

Bake in the preheated oven for 11-12 minutes, until cooked through and lightly golden on the edges and bottom. Cool on baking sheets for a couple of minutes, then remove to a cooling rack to cool completely.


lemon crinkle cookies (aka lemon cool-whip cookies)

lemon crinkle cookies | drag it through the garden

Hands down, lemon crinkle cookies my all-time favorite cookies. And if I ever tell you otherwise, do not believe me. I probably just forgot about these. In three words, these cookies are gooey, lemony (I would be worried if you didn’t guess that one from the title), and incredibly easy (does that count as one word?). Only five ingredients! I think that’s pretty awesome for any cookie.

I used to beg my mom for these cookies all. the. time. Truth is, I still do. I was craving them during most of my stay in Spain. But, I never baked these with her or even glanced at the recipe until a few days before this past Christmas. And I was pretty shocked. You would never know from the taste of these cookies that they only require five ingredients, much less a box of cake mix.

So, consider these a new staple in my kitchen, even though Momma always makes them best.

lemon crinkle cookies (aka lemon cool-whip cookies)

Makes about 3 dozen cookies

1 8-oz. container frozen whipped topping, thawed
2 eggs
1 teaspoon vanilla
1 18.25-oz box lemon cake mix
1/2 cup powdered sugar

Preheat oven to 350°F. Line baking sheets with silicon baking mats or parchment paper or spray with nonstick cooking spray.

In a large bowl, beat thawed whipped topping and eggs. Stir in vanilla. Mix in cake mix until just combined. Place powdered sugar in a bowl. Drop dough by teaspoonfuls into powdered sugar and roll around until completely coated. Place on prepared baking sheets. Bake for 8-10 minutes in the preheated oven. Let cool on baking sheets for about 2 minutes, then remove to cooling racks to cool completely.

gooey chocolate chip cookies

gooey chocolate chip cookies via Drag it Through the Garden.

In honor of National Cookie Day (yep, it’s today!), I bring to you this delicious recipe for ooey-gooey chocolate chip cookies. I currently have the entire batch—well, minus a few—sitting in my kitchen. And in these days with no roommate, it’s just me eating them… all.

I should probably get in the holiday spirit and give some away. Or maybe I should just (stress) eat them all myself. I’ll have to see how to rest of this week goes before I make my decision.

It’s that last push before finals week. You know, that week where all the professors want to give you an exam… one week before your final? And the last papers. And the presentations. And the projects.

I should not be complaining though. This semester has been a lot better than many others.

But, you know those mild winters? And then everyone says the next winter is going to be horrible? Because they usually are?

That’s this semester—the mild winter.

Next semester, my last semester, will be my blizzard.

gooey chocolate chip cookies

Makes about 3 dozen cookies


1 cup unsalted butter, softened
¼ cup granulated sugar
¾ cup packed brown sugar
3.4-oz package French vanilla instant pudding mix
1 teaspoon vanilla extract
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone mats.

In a large bowl, cream butter with granulated sugar and brown sugar until fluffy. Add in pudding mix, vanilla extract, and eggs. Beat until combined.

In a separate bowl, combine flour, baking soda, and salt. Add to wet ingredients and mix until just combined, being careful not to overmix.

Drop rounded tablespoons onto prepared cookie sheets, about 1 inch apart. Bake in preheated oven for about 10-12 minutes, until lightly golden on top. Cool for about 2 minutes on the cookie sheets, then remove to a wire rack to cool completely.

Source: Two Peas & Their Pod

pumpkin oatmeal cookies with cranberries

One more week left of classes and then finals come into view. I cannot even express how truly happy I am this semester is almost complete, like every other semester I’ve had. A fellow schoolmate put this semester into a perfect analogy: “It’s like spending all semester climbing up Mount Everest. Then, next Friday, we all fall off and have to start over again.”

The close of the semester means it’s getting quite chilly outside. Every year I seem to forget about how numb my hand gets when outside of my coat pocket or how tingly my face is when walking into the bitter wind. But, here it is again. And it’s not even super cold yet… about mid-30s here. That being said, I’ll take the cold if I can have my holiday baking. I actually baked this cookies back in the fall, so the flavors were perfect then. I’m hoping that they carry over into the winter well. It used to be that I couldn’t cook fast enough to get new recipes on here. Now I lack motivation to write the posts and have long backlog of recipes.

Pumpkin Oatmeal Cookies with Cranberries and White Chocolate

Makes about 3 dozen


2 c. all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
¾ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. grated nutmeg
  dash of allspice
½ tsp. salt
1 c. butter, room temperature
1 c. brown sugar, packed
1 c. granulated sugar
1 egg
1 tsp. vanilla extract
1 15-oz. can pumpkin puree
1 ½ c. old-fashioned oats
1 c. white chocolate chips
1 ¼ c. dried cranberries

Preheat oven to 350 °F. Line baking sheets with parchment or silicone sheets

In a medium bowl, whisk together flour, baking soda, spices, and salt. Set aside.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add in egg, vanilla, and pumpkin and combine. Slowly add in dry ingredients just until mixed. Mix in oats. With a wooden spoon, fold in chocolate chips and cranberries.

Drop in Rounded 1-tbsp. scoops onto prepared baking sheets about 2 inches apart. Bake for 12-14 minutes, until golden. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Source: Adapted, slightly from Annie’s Eats

chocolate pudding cookies with malted milk balls

I seriously love these cookies. They are super easy to make and super delicious to eat with a nice crunch from the malted milk balls inside. And I’m usually not a chocolate cookie kind of gal. It had been a while since I ventured in the cookie-baking realm, but I’m happy I went back, if only for a little bit. I forgot how perfect cookies can be for any situation: studying, vegging out on the couch… you name it, these cookies should probably make an appearance.

Just an FYI: the original recipe calls for 1 teaspoon of baking soda… but, I didn’t realize I didn’t have baking soda until I was already in the process of baking these, hence the substitution of 4 tsp. of baking powder. They turned out fine, but feel free to use baking soda.

Let me digress from food matters for just a moment. I find it my duty as a St. Louisan to brag a bit on the Cardinals this season and say how awesome watching the World Series was. Maybe if I had planned out a bit in advance, I could have made some yummy Cardinal/baseball-inspired treats… Maybe next year!

Chocolate Pudding Cookies

Makes 4 dozen cookies

2 sticks unsalted butter, room temperature
¾ c. brown sugar
¼ c. granulated sugar
1 3.4-oz. instant chocolate pudding mix
2 large eggs
1 tsp. vanilla extract
2 ¼ c. all-purpose flour
4 tsp. baking powder
½ tsp. table salt
1 c. milk chocolate chips
1 ¼ c. malted milk balls, roughly chopped

Preheat oven to 350 °F. Line a cookie sheet with a silicon mat or parchment paper. Set aside.

In a large bowl, cream butter with brown sugar and granulated sugar with an electric mixer. Add in pudding mix, eggs, and vanilla extract. Mix until combined.

In a separate bowl, mix together flour, baking powder and salt. Slowly combine with wet ingredients. Fold in chocolate chips and malted milk balls.

Drop by rounded tablespoons onto prepared cookie sheets, about 1 inch apart. Bake in preheated oven for about 9-12 minutes. Keep in mind that the middles will still be a little gooey. Cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Adapted, slightly, fromTwo Peas & Their Pod

cinnamon roll sugar cookies

I’m sure you’ve heard how, supposedly, if you talk to your plants, they’ll grow bigger and better. Well, I thought, maybe that’s the case for cookies too. So, I made sure I told these cinnamon roll sugar cookies how freaking adorable they were while they were baking.

I don’t know if it worked or not. They probably would have turned out cute either way. But the compliments couldn’t have hurt, right? These are some of the cutest cookies I have ever made. Ever. And they taste just like cinnamon rolls, which is pretty surprising since they have about half the hassle of the normal cinnamon roll baking process. Not to mention they’re not confined to only breakfast or brunch.

I’m not sure if the whole talking to my food thing is going to stick around. People will probably start to think I’m crazy. But, it was worth it for these beauties.

Cinnamon Roll Sugar Cookies

Adapted from Picky Palate
Makes about 45 cookies 


1 c. sugar
1/2 c. butter, room temperature
2 eggs
1/2 tsp. vanilla extract
1/2 c. sour cream
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/8 tsp. salt

6 tbsp. butter, melted and slightly cooled
3/4 c. packed brown sugar, divided
3/4 tsp. cinnamon, divided

8 oz. cream cheese, softened
1/2 c. powdered sugar
2-4 tbsp. milk

Cream 1/2 c. butter and sugar together in an electric mixer. Add eggs, vanilla extract, and sour cream. Mix until combined.

In a separate bowl, combine flour, baking soda, baking powder, and salt. Slowly add to the wet ingredients until just combined. Turn out onto plastic wrap. Cover completely and shape into a disc. Refrigerate for at least 2 hours.

Preheat oven to 350 degrees Fahrenheit.

After 2 hours, separate dough into thirds. Turn out one third onto a floured board. Refrigerate the rest of the dough. Roll out into an oval 1/8-inch thick, about 12 inches by 5 inches. With a pastry brush, cover with melted butter. Sprinkle with 1/4 c. brown sugar and 1/4 tsp. cinnamon. With the long end horizontal, roll the dough into a log-shape, like a jelly roll.

Cut dough into 1/2-inch pieces and place on a lined baking sheet (If desired, you can wrap the log in plastic wrap and refrigerate until firm). Bake for 9-11 minutes. Do not bake any longer. Let cookies cool on sheet for 5 minutes, then remove to a wire rack to cool completely.

For the frosting, beat cream cheese in an electric mixer until slightly creamy and fluffy. Add powdered sugar in a few batches. Add milk slowly until desired consistency is met. Place frosting into a piping bag (or Ziploc bag) and pipe onto cinnamon roll cookies in a spiral shape. Alternatively, you can drizzle the frosting onto the cookies using a spoon or whisk.

Serve room temperature or chilled (my preference).


raspberry swirl cookies

I must tell you that raspberries are one of my favorite fruits. I know I previously said bananas… and don’t get me wrong, I love fresh bananas. But, when it comes to cooked fruits, I’d have to go raspberries all the way without any doubt in my mind. That’s what turned me on to these cookies, my love of raspberries. Not to mention their cute swirl in the center.

There is nothing like fresh berries to remind you that summer has just arrived. You don’t even have to go outside to know that summer is in full swing… at least it is here in Saint Louis. Just check out the produce aisles stocked top to bottom with fresh berries and peaches and you’ll know.

So, here’s the recipe:

Click here for an easier to read version without pictures

Print this recipe

Raspberry Swirl Cookies

Adapted from Better Homes and Gardens Homemade Cookies
Makes about 50-60 cookies


1/2 c. unsalted butter, room temperature

2 3/4 c. all-purpose flour

1 c. sugar

1 egg

3 tbsp. milk

1/2 tsp. baking powder

1 tsp. vanilla extract

1/2 tsp. salt

3/4 c. seedless raspberry jam

1 1/2 tsp. cornstarch

With an electric mixer set on medium speed, beat butter until light and fluffy. Add sugar and cream until fully combined. Add egg, milk, and vanilla extract. Beat until combined.

In a separate bowl, combine flour, baking powder, and salt. Slowly add into wet ingredients and mix until just combined. Do not over-mix. Cover and refrigerate for one hour or until the dough is easy to handle.

Meanwhile, add jam and cornstarch to a small saucepan set to medium heat. Cook until bubbles appear and the mixture is hot. Continue to heat and stir for one more minute, until the mixture coats the back of a spoon. Remove from heat, transfer to a separate bowl, and cover. Leave to cool on the counter.

Once the dough is cool, separate into two equal pieces. Working with each piece separately, place on a piece of wax paper. Cover with another sheet of wax paper. With a rolling pin, roll to about 12 x 8 inches. Remove the top sheet of wax paper. Use a knife to make straight edges. This step is important as it makes for an easier rolling process.

Cover with half of the cooled jam mixture. From the short side of the dough, roll up each sheet into a cylinder, like a jelly roll, as tightly as possible, removing the wax paper as you go. Press dough slightly on the edges to seal. Repeat with remaining dough. Transfer each cylinder to a piece of parchment paper or plastic wrap and cool in the refrigerator for at least four hours and up to 24.

Once the dough is cooled and hard, remove from parchment paper of plastic wrap. Cut into 1/4-inch pieces and place on a lined cookie sheet.

Bake in a 375 degree Fahrenheit oven for 8-10 minutes or until the bottom of the cookie is golden brown. Transfer to a wire cooling rack.