APPLESAUCE SPICE COOKIES WITH BROWNED BUTTER-CREAM CHEESE FROSTING
Betty Crocker™ Super Moist™ spice cake mix combined with applesauce makes these chewy cookies taste like fall, while a browned butter-cream cheese frosting spread adds extra decadence.
Provided by By Cindy Rahe
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside.
- In large bowl, beat Cookie ingredients with whisk until combined. Using 2-tablespoon scoop, drop mixture 2 inches apart onto cookie sheets.
- Bake about 10 minutes or until edges start to brown, tops are dry and cookies spring back when touched lightly in center. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely before frosting.
- In 1-quart saucepan or 6-inch skillet, brown the butter by melting over medium heat until it begins to foam, then stirring constantly until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat; pour into heatproof dish to cool.
- In medium bowl, beat cream cheese and cooled butter with electric mixer on medium speed until smooth. Add powdered sugar and salt; beat to combine. Generously frost cooled cookies with frosting.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 10 g, TransFat 0 g
APPLESAUCE SPICE COOKIES WITH BROWNED BUTTER-CREAM CHEESE FROSTING
Betty Crocker™ SuperMoist™ spice cake mix combined with applesauce makes these chewy cookies taste like fall, while a browned butter-cream cheese frosting spread adds extra decadence.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside.
- In large bowl, beat Cookie ingredients with whisk until combined. Using 2-tablespoon scoop, drop mixture 2 inches apart onto cookie sheets.
- Bake about 10 minutes or until edges start to brown, tops are dry and cookies spring back when touched lightly in center. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely before frosting.
- In 1-quart saucepan or 6-inch skillet, brown the butter by melting over medium heat until it begins to foam, then stirring constantly until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat; pour into heatproof dish to cool.
- In medium bowl, beat cream cheese and cooled butter with electric mixer on medium speed until smooth. Add powdered sugar and salt; beat to combine. Generously frost cooled cookies with frosting.
SOFT CREAM CHEESE PUMPKIN SPICE COOKIES
All of the sugar in this recipe can be replaced with Splenda. "Powdered" Splenda is easy to make at home: 1 cup granulated Splenda, 1 tsp cornstarch. Place both in blender or food processor and blend until powdered consistency is achieved. I used this substitute and took them to work. No one knew the difference!
Provided by Kelly Lollman @kelollman
Categories Cookies
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 F (180 C, or Gas Mark 4), and prep two large cookie sheets. I spray mine lightly with PAM, or you can line them with parchment or silpat, as you prefer.
- In a large bowl, cream together the butter, cream cheese, oil, pumpkin, sugars, vanilla and eggs.
- In a medium bowl, blend together the flour, baking soda, cream of tartar, salt and pumpkin pie spice.
- With a hand mixer, blend the dry ingredients into the wet by cupfuls until fully incorporated and smooth. Batter should be very soft and fluffy. You may think you haven't used enough flour, but trust me, this is the correct texture.
- Using a small cookie dough scoop, space dough balls about 1/2" to 1". Your choice - you can leave them as is, or you can flatten them slightly with your fingers to about 1/2" thickness. Either way, they do not spread during baking.
- Bake cookie sheets side by side for 15-20 minutes (ovens vary), or until they feel firm to the touch when they are poked in the center.
- Remove from cookie sheets and cool on wire racks.
- While cookies are cooling, in a small bowl, blend together powdered sugar, water and spice to make the glaze. Set aside, covered, until cookies are ready for glazing.
- When cookies are completely cooled, dip or drizzle with glaze. Leave the glazed cookies on the wire racks to allow the glaze firm up. Store in an airtight container for up to three days, if they last that long!
CREAM CHEESE SPICE COOKIES
This cookie has some Christmas spice to it. I think it would be great with a nice cup of tea! Watch out, they are addicting!
Provided by Jamie Little
Categories Dessert
Time 15m
Yield 36 Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a medium bowl, combine flour, baking powder, nutmeg, cloves, ginger and cinnamon.
- Cream together cream cheese and butter.
- Add vanilla and mix well.
- Add in sugar, then flour mixture.
- Roll cookies into a ball and place on GREASED cookie sheet.
- Bake for 10-12 minutes or until edges become golden brown.
- Enjoy!
Nutrition Facts : Calories 136.2, Fat 7.4, SaturatedFat 4.6, Cholesterol 20.5, Sodium 70.3, Carbohydrate 16.7, Fiber 0.2, Sugar 11.2, Protein 1.2
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