Recipe: Green Cookies
Green cookies because it’s time to get ready to celebrate St. Patrick’s Day! What better way than with some green sprinkles. These cookies are fun, festive, and chewy (the best cookies are chewy!). Let’s bake up!
Ingredients
- 2 cups and 2 tablespoons of gluten free flour (with xanthan gum)
- 1 teaspoon of salt and baking soda
- 1/2 a cup of cream cheese, soft
- 3/4 a cup of salted butter, melted
- 1 cup of brown sugar, packed
- 1/2 of white sugar
- 1 tablespoon of vanilla
- 2 large egg yokes
- 1 cup of chocolate chips
- 10-15 chocolate melts
- 1/2 – 1 cup of pink sprinkles (bulk barn)
First things first, gather all of your ingredients. Then, sift together the flour, salt and baking soda. Set them aside.
Next, cream the cream cheese, butter and sugars together. Then add in the vanilla and egg yokes. Mix well and then add in the flour mixture 1/2 a cup at a time. Then, add in the chocolate chips if you wish.
Roll up the dough and put it in the fridge for at least 4 hours. I sometimes freeze it too. Once it’s out of the fridge or freezer, be sure you bake it within 25 minutes.
Roll out 1 inch cookies and be sure to flatten them before baking at 375 degrees for 10-13 minutes.
Once they’re cooked, cool for 20 minutes. Then, dip the cookies in melted chocolate and top with sprinkles. For the cookies above, I rolled those in sprinkles prior to baking.
Done! These festive cookies are ready for a party.
There you have it – green cookies just in time for St. Patrick’s Day. Oh, how I like March 17th because I know spring is right around the corner! See you again soon.
Recipe
Green Cookies
Ingredients
- 2 cups and 2 tablespoons of gluten free flour with xanthan gum
- 1 teaspoon of salt and baking soda
- 1/2 cup of cream cheese soft
- 3/4 cup of salted butter melted
- 1 cup of brown sugar packed
- 1/2 cup of white sugar
- 1 tablespoon of vanilla
- 2 large egg yokes
- 1 cup of chocolate chips
- 10-15 chocolate melts
- 1/2 - 1 cup of green sprinkles bulk barn
Instructions
- First, sift the flour baking soda and the salt into a separate bowl.
- In your mixer bowl cream the sugars, cream cheese, and melted butter.
- Then add in the vanilla and egg yokes. Stir until well combined.
- Slowly add in the flour mixture about 1/2 a cup at a time.
- Once the flour is all incorporated, mix in the chocolate chips.
- When the dough is mixed cover tightly in plastic wrap and put in the fridge for at least 4 hours. I sometimes freeze it, yet if you freeze it you'll need to let it sit for no more than 25 minutes before you work the cookies.
- So, after you dough has been chilled, set the oven to 375 degrees (my oven runs on convection, so I set it to 360). Then roll the dough into small 1 inch round balls. Coat in sprinkles before baking if you wish.
- I cooked a batch without flattening them - they weren't as pretty and didn't cook as evenly. So, I suggest flattening out the balls. Just press them with the palm of your hand and and you'll be all set.
- Bake for 10-13 minutes until the edges are a touch brown.
- Remove and let them cool for at least 20 minutes so they set. Then dip in melted chocolate and top with sprinkles.
