Every mom deserves a treat this Mother’s Day, and if your mom enjoys good food, a thoughtful foodie gift can be the perfect way to show you care. Many of us have fond childhood memories of learning to bake cookies with mom, and what better way to show those lessons have paid off than baking her some special Mother’s Day cookies?
Browned Butter Snickerdoodle Cookies
Made with browned butter for a nutty, caramel flavour, and rolled in a generous coating of cinnamon sugar, these snickerdoodle cookies are warm and comforting, just like a hug from your mom.
To make browned butter snickerdoodle cookies, you will need:
11 ¾ oz flour
8 oz unsalted butter
3 oz granulated sugar
1.5 oz packed light brown sugar
2 tsp cream of tartar
1 tsp baking soda
1 ½ tbsp cinnamon
½ tsp salt
2 large eggs
1 tbsp whole milk
To brown the butter, heat on the stove over a medium heat, stirring regularly to stop it burning. Wait for the foam to evaporate, then turn the heat down to medium low and keep cooking for another 6-8 minutes, until the butter turns golden brown.
Pour the butter into a bowl, and stir continuously for about 5 minutes, or until the butter has cooled. Add half of the granulated sugar and all of the brown sugar, then stir for another three minutes.
Whisk the eggs and milk together in a small bowl and add to the butter mixture a little at a time, stirring all the while.
In a third bowl, mix the flour, salt cream of tartar, baking soda, and 1 tsp of the cinnamon. Add this mixture to the main bowl in small increments, stirring each time until the flour disappears into the mixture.
Make your dough into a ball shape, wrap in plastic wrap and leave it in the refrigerator to rest for an hour or two.
When the dough has rested, preheat your oven to 400°F and line two baking sheets with parchment paper. Mix the rest of the granulated sugar and cinnamon together on a small plate.
Remove the dough from the refrigerator and divide it into 24 equal ball-shaped pieces. Roll each of the balls in the cinnamon sugar to coat, then arrange them 12 to a baking sheet.
Bake one sheet of cookies at a time for around 10 minutes, until the cookies start to crack on the top. Leave to cool for a further 10 minutes.
If your kids want to help out with grandma’s cookies, these 4 ingredient crinkle cookies are perfect for making with little helpers. Soft, chewy, and bursting with zesty lemon flavour, your mom is sure to love the results.
To make lemon whippersnaps, you will need:
1 16 oz box of lemon cake mix
1 8 oz container frozen whipped topping, thawed
½ cup sifted confectioners’ sugar
Preheat your oven to 350°F, and line some baking sheets with parchment paper.
Add the cake mix, whipped topping and egg to a large bowl, and stir well to form a dough.
Pour the confectioners’ sugar into a separate bowl.
Using a tablespoon, scoop a piece of dough from the main bowl and place it in the sugar bowl, then roll it around until fully coated. Remove from the bowl and use your hands to roll it into a ball, then place it onto the baking sheet. Repeat with the rest of the dough, then bake, one sheet at a time, for 10-15 minutes.
Tiramisu Cookies with Mascarpone Filling
Inspired by everyone’s favourite Italian dessert, your mom will love these coffee flavoured cookies with a creamy mascarpone filling.
To make tiramisu cookies with mascarpone filling, you will need:
For the cookies:
6 oz flour
3 oz softened butter
3 oz granulated sugar + 3 tbsp for rolling
1 tbsp cocoa powder
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tsp Baileys
For the Mascarpone filling:
8 oz Mascarpone cheese
1.5 oz confectioners’ sugar
3 oz cold heavy cream
1 tsp brewed coffee or espresso, cooled
3 tbsp cocoa powder for dusting
Add the butter to the bowl of a stand mixer and cream for 3 minutes, or until it goes fluffy. Add the granulated sugar (minus the 3 tbsp reserved for rolling), vanilla and Baileys, followed by the egg, and beat until well mixed.
In a separate bowl, mix the flour, cocoa powder, baking powder and salt, then add the mixture to the main bowl in small increments, stirring each time until combined.
Pour the remaining 3 tbsp granulated sugar into a small bowl, and line some baking sheets with parchment paper.
Using a tablespoon, scoop a piece of dough from the main bowl and place it in the sugar bowl, then roll it around until fully coated. Remove from the bowl and use your hands to roll it into a ball, then place it onto the baking sheet and press with the bottom of a glass to flatten into a cookie shape. Repeat with the rest of the dough, then chill the cookies in the refrigerator for an hour.
While the cookies are chilling, preheat the oven to 375°F. When they’re ready, bake one sheet at a time, for 9 to 10 minutes, then transfer to a cooling rack
While the cookies are baking, make the filling. Add the heavy cream to the bowl of a stand mixer and beat until it forms stiff peaks.
In another bowl, mix the mascarpone, espresso and confectioners’ sugar until smooth, then gently fold in the whipped cream.
When the cookies are completely cooled, add the filling to a piping bag, and pipe about 1 tbsp onto alternate cookies, placing the remaining cookies on top to form a sandwich.
Finally, dust each cookie sandwich with a sprinkling of cocoa powder, and they’re ready to serve.
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