Apple Caramel Cookies

Sep 20, 2023

Some more autumn flavours this time in form of a decadent yet simple cookie.

Yield/Serving: 20 cookies
Prep Time: 40 min.
Cook Time: 15 min.
Difficulty level is: Medium

Ingredients
Apple Caramel
⦁ 3 medium apples, peeled and cored
⦁ 1 ¼ cup granulated sugar
⦁ 1 tbsp apple cider vinegar
⦁ 2 tbsp unsalted butter, cold
⦁ 1 tsp kosher salt
⦁ 3/4 tsp ground cinnamon
⦁ ½ tsp ground cardamon
⦁ 1/8 tsp nutmeg
⦁ 1/8 tsp ground ginger
Cookies
⦁ 3 ½ cups all-purpose flour
⦁ 1 tsp kosher salt
⦁ 1 tsp baking soda
⦁ 1 tsp baking powder
⦁ 1 cup (2 sticks) unsalted butter, cold and cut into pats
⦁ 1 cup granulated sugar
⦁ ½ cup golden yellow sugar
⦁ 2 eggs
⦁ 1 tbsp vanilla extract
⦁ 1 tsp almond extract
⦁ flaky sea salt

Assembly
Apple Caramel

1. Grate apples using a grater and place onto a clean kitchen towel.
2. Squeeze kitchen towel over a bowl to collect the apple juice.
3. Set aside ¼ cup of apple juice and grated apples you should have 2 ½ cups of grated apples.
4. Using a medium saucepan over medium heat bring sugar and apple cider vinegar and apple juice to a boil.
5. Continue to stir until sugar has dissolved.
6. Continue to cook without stirring but swirling the pan often until bubbles slow and caramel turns a deep colour, 5-7 minutes.
7. Remove caramel from heat and stir in butter, salt, cinnamon, cardamon and nutmeg.
8. Add in grated apple and stir quickly to combine.
9. Add back to stobe over medium-low heat for 9 minutes constantly stirring.
10. Pour caramel onto an pachment paper lined baking sheet, spread out evenly and let cool for 30 minutes.
11. Once cooled reserve ¼ cup apple caramel for topping the cookies.
    Cookies
12. Preheat oven to 375°F.
13. Line two cookie sheets with parchment paper.
14. In a large bowl whisk together flour, salt, baking soda, baking powder and combine
15. Using a stand mixer with a paddle attachment cream butter and granulated sugar and brown sugar. Starting on low speed and increasing to medium speed for two minutes until combined.
16. Add in eggs one at a time until combined followed by vanilla extract and almond extract.
17. On low speed add in dry ingredients one third at a time.
18. Add in caramel and combine but let caramel be visible throughout mixture.
19. Using a cookie scoop portion out 20 scoops, about 3 tbsp sized balls.
20. Ensure there is minimum two inches space between each cookie to allow for spreading. You will have to cook cookies in a few batches.
21. Top each cookie with a little of the reserved apple caramel.
22. Sprinkle with flaky sea salt
23. Bake for 15 minutes and let cool on cookie sheet for 15 more minutes until firm and then transfer to cooling rack.
24. Repeat until all cookies are baked.

Please Enjoy
My thoughts
This cookie envelops you in the smell and taste of fall. I used my final apple picking apples on these cookies and it was well worth it. I have never had a caramel come together in my years of baking and this was the one that did it. I was beyond happy as the outcome. I hope I can get the same results again when I try this recipe. This is a few more steps than the usual cookie but it is so worth it trust me.

Springtime Cookie Bars

Apr 24, 2023

Springtime Cookie Bars – Candy Coated Culinista

I am the only household that has leftover chocolate consistently and this is just another great way to use them up.

Yield/Serving: 20
Prep Time: 10 min.
Cook Time: 24 min.
Difficulty level is: Easy

Assembly

Ingredients
Cookies
⦁ 3/4 cups melted unsalted butter
⦁ 3/4 cup golden brown sugar
⦁ 1/4 cup granulated sugar
⦁ 1 tbsp vanilla extract
⦁ 2 eggs
⦁ 2 cups all-purpose flour
⦁ 1 tbsp corn starch
⦁ 1/2 tsp baking soda
⦁ 1 tsp sea salt
⦁ 2/3 cups milk chocolate chips
⦁ 2/3 cup Hershey’s Eggies dark chocolate, chopped
⦁ 1/3 cups Hershey’s Eggies milk chocolate, chopped
Frosting
⦁ 3/4 cup unsalted butter, at room temperature
⦁ 3 cups confectioners’ sugar
⦁ 1 tsp vanilla extract
⦁ 2 tbsp milk
⦁ 1/2 tsp kosher salt
⦁ light blue food dye 1 cup Hershey’s Eggies chopped (whatever you have left over)

1. Preheat over to 350°F.
2. Spray a 9″ x 13″” baking pan tin and line with place parchment paper inside and spray with non stick cooking spray and set aside.
3. Using a stand mixer combine melted butter, brown and granulated sugar until combined.
4. Add in vanilla extract and eggs and continue to mix until incorprated.
5. In a separate bowl combine all-purpose flour, salt, corn starch and baking soda and whisk.
6. On low speed pour into bater and just combine.
7. Add in chocolate chips followed by eggies.
8. Pour batter into prepared pan and spread evenly using an offset spatula.
9. Bake for 24 minutes or until edges are golden brown.
10. Move pan onto a cooling rack to cool completely.
11. Using the stand mixer beat butter and confectioners’ sugar for 3 minutes until smooth.
12. Add in vanilla extract, salt and milk and continue until smooth.
13. Add in a few drops of blue food dye until the colloured desired is reached.
14. Remove cookie from pan and spread frostings over top until evenly spread.
15. Sprinkle the remaining Eggies over top.
16. Slice and serve.

Please Enjoy
My thoughts
One of the most simple cookies I ever made. I’m not going to lie, I loved not having to portion out balls of dough and roll them. This made this recipe so so simple and adding frosting to cookies is something I am enjoying since I made those Lofthouse cookies. Why did it take me so long to do this. Of course these cookies tasted great and with that Springtime feel a perfect little added touch. Warning these are very rich and decadent. I suggest a tall glass of milk with these. I found these too sweet for me and I removed 1/2 cup of sugar and upped the salt a touch from this recipe as a wrote this up. That is the one thing I love about baking is when you have a great base there is room to experiment and get things to your individual liking.

Springtime Cookie Bars – Candy Coated Culinista

Easter Sugar Cookies

Apr 9, 2023

Easter Sugar Cookies – Candy Coated Culinista

My second 2023 goal is to start cookie decorating. This is a long time goal and I have finally decided this is the year. I purchased two cookie decorating books to help me with the tips and tricks of cookie artist I follow on IG one is even a Canadian and she’s local. One day maybe I’ll get to one of he classes to polish up my techniques when I start feeling confortable.

Yield/Serving: 3 dozen
Prep Time: 15 min.
Cook Time: 14-16 min.
Difficulty level is: Medium, Hard. (It’s all relative as I’m a beginner)

From: The beginners guide to cookie decorating

Ingredients
Sugar Cookies
⦁ 2 cups unsalted butter, at room temperature
⦁ 2 cups granulated sugar
⦁ 2 large eggs (cold)
⦁ 1 tsp sea salt
⦁ 1 tbsp vanilla extract
⦁ 6 cups all-purpose flour
⦁ Easter cookie cutters – bunny, flowers, egg
Royal Icing (decorates 4 dozen cookies)
⦁ 8 tbsp meringue pwder
⦁ 3/4 cup water
⦁ 8 cups confectioner’s sugar
⦁ 1 tsp clear vanilla extract

Assembly
Sugar Cookie

1. Using an electric mixer with the paddle attachment and cream butter and sugar together for five minutes. Ensure to scrape down the sides of teh bowl.
2. Add in the eggs and scrape down the sides of teh bowl.
3. Add in the salt and vanilla and mix on low speed.
4. Add flour on low speed until well combined. When dough pulls away from the side of the bowl it’s ready.
5. Separate dough into two equal sized balls.
6. Place one ball on a sheet of parchment paper and place place two 1/4″ dowels on either side, about 2″ away from the edges.
7. Place another piece of parchment paper on top of the dough.
8. Roll out using a straight rolling pin, making sure that you are rolling over the dough and the dowels. (This will ensure an even slob of dough)
9. Repeat steps 6 to 8 with the second ball of dough.
10. Transfer dough on th eparchment sheets onto a flat board inside a zip lock bag and refrigerate for at least 1 hour, and up to overnight. (Dough should be chilled prior to cutting) You can freeze at this point if desired for up to 3 months.
11. Preheat oven to 350°F.
12. Remove from bag and cut out shapes. (If using plstic cutters wait a few minutes as to not break the plastic cutters)
13. Using a small spatula transfer cut out to cookie sheet lined with parchment paper.
14. Ensure to leave 1 1/2″ cm between wach cookie.
15. Place the baking sheets back in the freezer for 30 minutes. (this step is optional; but will help cookie not to spread further)
16. Bake for 14-16 minutes, or until edges turn golden brown.
17. Remove cookies from oven and leave on baking sheet for 10 minutes, then transfer them to a cooling rack.
    Royal Icing
18. Using a small bowl add meringue powder.
19. Add water and let dissolve and set aside.
20. Sift confectioners’ sugar and pour into the stand mixer with the paddle attachment.
21. Add in meringue mixture.
22. Combine on low speed for 1 minute.
23. Scrape down the sides of the bowl.
24. Add in vanilla extract and continue on medoim-low speed for 5 minutes scaping down the sides as needed.
25. The icing is ready when it turns bright white and is thick enough to hold a stiff peak.
26. Add colourants and get to the desired consistencies to decorate your design.

Tips
⦁ You can batch this recipe down. I did as I didn’t want to waste all these ingredients on a first attempt.
⦁ Dough can be made ahead of time and frozen. Place rolled out dough in between two sheets of parchment paper on a cookie sheet and seal in a large zip lock bag and store in the freezer.
⦁ Take sheets out as you need them and thaw until firm, but no too hard.
⦁ The dough can be frozen for up to 3 months.
⦁ I used almond extract on the icing instead as I had that on hand and it’s colourless.

Please Enjoy
My thoughts
These came out so much better than I expected for a first try the proper way. The cookie was a little sandy and firm and the decorating turned out ok. I found the blue colouring to be way more dry than the white even though it was from the same batch. I will have to fine tune that and work better on my flooding and edible marker decorating. I will have to read the breakdown on icing consistencies more to get what I need to line vs flood and later texture. Only up form here.

Easter Sugar Cookies – 2nd Attempt – Candy Coated Culinista

Valentine’s Day Lofthouse Cookies

Feb 14, 2023

Valentine’s Day Lofthouse Cookies – Candy Coated Culinista

You see them in the grocery store and yet who knew they had a specific name. Lofthouse cookies are super soft and cakey with a layer of buttercream frosting and sprinkles on top.

Yield/Serving: 20 cookies
Prep Time: 20 min
Cook Time: 11 min.
Difficulty level is: Easy

Ingredients
Sugar Cookies
⦁ 1 cup butter, at room temperature
⦁ 1 cup granulated sugar
⦁ 2 eggs
⦁ 2 tsp vanilla extract
⦁ 1/2 tsp almond extract
⦁ 3 cups all-purpose flour
⦁ 1 tbsp corn starch
⦁ 2 tsp baking powder
⦁ 1 tsp sea salt
Frosting
⦁ 1/2 cup butter, at room temperature
⦁ 3 cups confectioners’ sugar
⦁ 1/2 tsp vanilla extract
⦁ 1/4 tsp almond extract
⦁ 2 tbsp milk
⦁ food colouring, pink & purple
⦁ sprinkles
⦁ jimmies
⦁ quinns
⦁ sanding sugar
⦁ sugar gems

Assembly
Sugar Cookies

1. Preheat oven to 350°F.
2. Line two baking sheets with parchment paper.
3. In a large bowl, whisk together flour, corn starcg, baking powder and sea salt.
4. Using a stand mixer with the paddle attachement, cream butter and sugar together for 5 minutes. It will be light and fluffy.
5. Add in vanilla and almond extract and eggs.
6. Mix on low until just incorporated.
7. Add in flour mixture in four portions letting it fully combine before adding the next portion.
8. Scoop three tablespoons of dough per cookie onto cookie sheet.
9. Using a glass flatten cookie down. (Ensure you are leaving 2″ space betwenn each cookie.
10. Bake for 11 minutes and then remove from oven and allow to cool on the cookie sheet for another 11 minutes.
11. Then move to cooling rack and let cool completely.
12. Repeat steps 8 – 11 until all cookies are baked.
    Frosting
13. Using the stand mixer with the whisk attachement, whisk butter and confectioners’ sugar.
14. Add in vanilla and almond extract.
15. Add in milk until smooth.
16. Add in food colour until desifred colour is reached.
17. Spread over cooled cookies and decorate with assorted sprinkles.
18. Enjoy.

Tip
⦁ Add up to 2 more tbsp of milk if required to achieve the proper consistency for frosting.

Please Enjoy
My thoughts
These were a hot and came together so easily I managed to make the cookies over my lunch and then decorated them after work. So these are the perfect last minutes cookies it you are in a rush. These tasted like the grocery store cookies; but even better. I am quite happy with the outcome of these I just need to work on my cookie decorating skills. For my first foray into decorating cookies albeit very rudimentary

Cranberry Orange Praline Cookies

Dec 19, 2022

Cranberry Orange Praline Cookies – Candy Coated Culinista

The first new recipe of the Christmas season to kick off my Christmas Cookies Sampler Box.

Yield/Serving: 18 cookies
Prep Time: 15 min.
Cook Time: 9 min.
Difficulty level is: Easy

Ingredients
Cookies
⦁ 3/4 cups unsalted butter, at room temperature
⦁ 1/2 cup granulated sugar
⦁ 1/2 cup golden brown sugar
⦁ 1 egg
⦁ 1 tsp vanilla extract
⦁ 1 tsp citrus extract
⦁ 2 tbsp orange juice
⦁ 2 1/2 cups all-purpose flour
⦁ 1/2 tsp baking soda
⦁ 1/4 tsp baking powder
⦁ 1/2 tsp sea salt
⦁ 1 cup dried cranberries
⦁ 1/2 cup praline pecans, optional
Glaze
⦁ 1/2 cup confectioners’ sugar
⦁ 1 tbsp orange juice
⦁ 1 tsp citrus extract

Assembly
Cookies

1. Preheat over to 350°F.
2. Line cookie sheets with parchment paper.
3. Using an electric mixer with the paddle attachment cream butter and sugars until smooth.
4. Add egg, vanilla and citrus extract until well incorporated.
5. Add in orange juice.
6. In a medium bowl, whisk together flour, baking soda, baking powder, sea salt and combine in two portions.
7. Stir in cranberries and praline pecans.
8. Drop cookies leaving one and a half inch space between each and bake for 9 minutes or until just golden brown.
9. Let cool on baking sheet for 10 minutes and then move to cooling rack to cool.
10. Continue baking until all cookies baked.
    Glaze
11. In a small bowl combine confectioners’ sugar, orange juice and extract until smooth.
12. Drizzle over cooled cookies and let firm up.

Please Enjoy

My thoughts
These were the most amazing cookies and the were a real hit. I found these to be slightly too sweet for me; but that is the usual for me. I did reduce the sugar in three different areas of this cookies to just bring the sugar level down so I can also enjoy them.

Spooky Halloween Cookies

Oct 30, 2022

When October rolls around I am in full Halloween mode watching everything Horror and Halloween related, so these cookies where the perfect bookend on the month.

Yield/Serving: 20
Prep Time: 15 min.
Cook Time: 13 min.
Difficulty level is: Easy

Ingredients
⦁ 1 cup unsalted butter, at room temperature
⦁ 1 cup dark brown sugar
⦁ 1/3 cup golden brown sugar
⦁ 2 eggs
⦁ 1 egg yolk
⦁ 1 tbsp vanilla extract
⦁ 2 cups all-purpose flour
⦁ 2 tsp baking soda
⦁ 2 tsp baking powder
⦁ 1/2 tsp sea salt
⦁ 2 cups rolled oats
⦁ 1 1/4 cups M&M’s, plus extra
⦁ 1 cup pretzel sticks, crushed
⦁ 200g 70% Dark chocolate chunks
⦁ 1/3 cup butterscotch chips
⦁ Extra M&M’s
⦁ Bloody candy eyes
⦁ Mini candy eyes
⦁ Flake sea salt

Assembly

1. Preheat oven to 350°F.
2. Line two baking sheet with parchment paper.
3. Using a stand mixer with the whisk attachment combine butter, sugars and vanilla extract until combined.
4. Add in eggs one at a time followed by the egg yolk until just combined.
5. In a separate bowl using a whisk combine flour, baking soda, baking powder, sea salt and rolled oats.
6. Add to mixture until incorporated followed by the M&M’s, pretzels, chocolate chunks and butter scotch chips.
7. Roll dough into 20 cookies and bake in batches with 3 inches space between each cookie.
8. Bake for 10 minutes and remove from oven and add a couple M&M’s along with various candy eyes.
9. Bake for another 3 minutes.
10. Remove from oven and sprinkle with flaked sea salt and let cool on baking sheet for 10 more minutes.
11. Then move to a cooling rack to continue cooling.

Please Enjoy
My thoughts
These cookies were a hit. A perfect combination of salty and sweet and with that Halloween flair. The centre is still chewy with the outside being slightly crispy. Variations of these cookies will be made again and again.

Oero Toblerone Cookies

Aug 7, 2022

Oero Toblerone Cookies – Candy Coated Culinista

I really can’t finish a pack or Oreo’s; but the end result is some mighty good cookies.

Yield/Serving: 12
Prep Time: 10 min.
Cook Time: 15-6 min.
Difficulty level is: Easy

Ingredients
⦁ 2 cups all purpose flour
⦁ ½ tsp baking soda
⦁ ½ tsp baking powder
⦁ ½ tsp sea salt
⦁ ½ cup unsalted butter, at room temperature
⦁ ½ cup granulated sugar
⦁ ¼ cup golden brown sugar
⦁ 1 egg
⦁ ½ tsp vanilla extract
⦁ ½ cup Oreos, chopped
⦁ Toblerone, chopped

Assembly

1. Preheat over to 350°F.
2. Line baking sheet with parchment paper.
3. Whisk flour, baking soda, baking powder, sea salt and set aside.
4. Using a stand mixer with th epaddle attachment, cream butter and sugars tofgether until light and fluffly, about two minutes.
5. Add in egg and vanilla extract until just combined.
6. Add in the flour mixture in three parts until combined.
7. Add in the Oreos and Toblerone. Don’t over mix.
8. Divide batter into 12 pieces and roll and place onto cookie sheet leaving space between cookies. (bake in two batches)
9. Bake for 15 to 16 minutes.
10. Let cool on baking sheet for 5 minutes and move to cooling rack.

Please Enjoy

My thoughts
The texture of these cookies was perfect and nothing beats a quick cookie recipe. It was soft with the crunch of the add ins and had that cookies and cream cookie colour.

Mint Maple Hot Chocolate Cookies

Mar 15, 2022

Mint Maple Hot Chocolate Cookies – Candy Coated Culinista

Spring is almost here. We had Fool’s Spring a week ago and then it snowed again. Well now the weather looks like it is consistently going up and this is my farwell to winter cookies.

Yield/Serving: 16
Prep Time: 35 min.
Cook Time: 12 min.

Difficulty level is: Medium

Ingredients
⦁ ½ cup plus 2 tbsp unsalted butter, browned
⦁ 8 large marshmallows, cut in half or quarters
⦁ 2¼ cups all-purpose flour
⦁ ¼ cup cocoa powder
⦁ 3 tbsp After-Eight hot chocolate mix
⦁ 2 tsp baking soda
⦁ ½ tsp sea salt
⦁ ¼ cup coconut oil, soft but not melted
⦁ ½ cup granulated sugar
⦁ ½ cup demerara sugar
⦁ 200g mint chocolate chips, melted
⦁ ½ tsp peppermint extract
⦁ 1 large egg, room temperature
⦁ ¼ cup maple syrup
⦁ 4 tbsp milk
⦁ ¼ cup granulated sugar, for rolling

Assembly

1. Preheat oven to 325°F and line baking sheets with parchment paper.
2. Using a saucepan over medium heat place butter in saucepan and stir ocassionally. When it begins to foam and crackle continue stirring until an amber light brown colour is acheived.
3. Remove from heat and place into a heatproof bowl and place in refridgerator for 45 minutes until solid.
4. Place marshmallow pieces onto a cookie sheet and place in freezer.
5. In a large bowl whisk together flour, cocoa powder, hot chocolate, baking soda and salt and set aside.
6. Using a heatproof bowl melt mint chocolate chips and stor at 30 second intervals until completed smooth.
7. Using a stand mixer fitted with the paddle attachment on medium speed, beat brown butter, coconut oil, granulated sugar, demerara sugar together until light and fluffy.
8. Add egg and mix until incorporated.
9. Add maple syrup and mix on low speed.
10. Add melted chocolate and continue on low speed.
11. Slowly add in dry ingredients until combined and don’t overmix.
12. Add 4 tbsp milk.
13. Divide batter into 16 pieces and then and remove marshmallow from freezer.
14. Take first ball and split in half and add marshmallows to it and cover with other half of dough and roll in granulated sugar.
15. Place cookies on baking sheet leaving two apart to allow to spread.
16. Let cool on baking sheet for 10 minutes and then transfer to cooling rack.

Please Enjoy
My thoughts
I had fun experimenting with this recipe. It took three changes to get to this recipe. The cookies is slightly crunchy around the edges and fudgy chewy in the center. If you are a fan of After-Eights and Mint Chocolate Chip anything this is for you. I don’t care for Mint Chocolate since I was a kid; but I wanted to have fun creating a recipe and it turned out quite well. A touch of maple along with the mint makes this one delicious cookie.

Valentine’s Day Malted Cookies

Feb 14, 2022

Valentine’s Day Malted Cookies – Candy Coated Culinista

Happy Valentine’s Day all. This weekend I made these Valentine’s Day themed cookies the celebrate with the leftover Malteser’s I had from making my birthday cake.

Yield/Serving: 18 cookies
Prep Time: 15 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
⦁ ½ cup unsalted butter
⦁ ¼ cup granulated sugar
⦁ ½ golden brown sugar
⦁ 1 egg
⦁ ½ tsp vanilla extract
⦁ 1 cup all-purpose flour
⦁ ½ tsp baking soda
⦁ ½ tsp sea salt
⦁ 1 cup Malteser’s cut in half, or Whoppers (malted milk balls)
⦁ Heart shaped sprinkles, leave some to top cookies once out of oven
⦁ Large flaked sea salt

Assembly

1. Preheat oven to 350°F.
2. Line two baking sheets with parchment paper and set aside.
3. Using an electric stand mixer with the padde attachement beat butter for a minute.
4. Add sugars and beat for 2 minutes.
5. Add in the egg and vanilla extract and continue to combine.
6. In a medium bowl whisk together flour, baking soda and sea salt.
7. Pour flour into the butter mixture in three parts until completely incorprated.
8. Mix in by hand using a spatula the Malteaser’s and heart shaped sprinkles.
9. Roll dough into 18 balls and place on cookie sheet; leaving an inch pace between each cookie to allow to spread.
10. Bake for 10 minutes.
11. Remove from oven and top with a few more heart shaped sprinkles.
12. Sprinkle with large flaked sea salt.
13. Let cool on the baking sheet for 10 minutes and then transfer to a cooling rack.

Please Enjoy
My thoughts
This was such a fun bake and it took no time at all. These tasted wonderful and the flaked sea salt really added that extra special touch. I was so happy to finally find large flaked sea salt online after giving up finding it in the stores after 2 years of looking.

Happy Birthday Confetti Cookies 2.0

Jan 5, 2022

Happy Birthday Confetti Cookies 2.0 – Candy Coated Culinista

I really wanted to make those confetti cookies with birthday cake crumbs from Momofuku Milk Bar again that I posted in 2016 but alas I looked at this recipe and thought I don’t have time for the added step today. So this spin off came out of my memory of this recipe and the golden oreos I had on hand.

Yield/Serving: 15
Prep Time: 15 min.
Cook Time: 12 min.
Difficulty level is: Easy

From Butternut Bakery

Ingredients
⦁ 1 3/4 cup all-purpose flour
⦁ 1 tbsp cornstarch
⦁ 3/4 tsp baking soda
⦁ 1/2 tsp sea salt
⦁ 1/2 cup unsalted butter, at room temperature
⦁ 1 cup granulated sugar
⦁ 1/2 cup golden brown sugar
⦁ 2 tsp vanilla extract
⦁ 1 egg
⦁ 1/2 cup rainbow sprinkles
⦁ 20 golden Oreo thins

Assembly

1. Preheat the oven to 350°F.
2. Line a baking sheets with parchment paper.
3. Cut Oreos into quarters with a serrated knife and set aside.
4. Using a medium sized bowl, whisk together flour, cornstarch, baking soda and sea salt and set aside.
5. Using a stand mixer with the paddle attachment on medium speed cream butter and sugars together until light and fluffy; abiut 3 minutes.
6. Add in vanilla extract and egg.
7. Add in the dry ingredients in three portions until it comes together.
8. Add in sprinkles and mix for a couple seconds and evenly distributed.
9. Using a cookie scoop make 15 cookies, placing 6 cookies onto a baking sheet at a time and bake for 11-13 minutes or until edges are a light golden brown.
10. Once removing from oven immediately press Oreo pieces into the tops and ensure it breaks through the surface to help it tstick.
11. Transfer to cooling rack and allow to cool for 15 minutes.

Please Enjoy
My thoughts
This was a surprise cookie gift as who doesn’t like a cookies as a birthday treat. These cookies are perfectly round with all those sprinkles of colour and oreos atop. This is a very fun cookie and works so well for a birthday or even cheer up someone spirits.

Happy Birthday Confetti Cookies 2.0 – Candy Coated Culinista