cookie recipe

Ostara Sugar Cookies

Hi lovelies! Here is a super simple recipe for some cookies that you can use as an offering for Ostara (or anytime really) or as a sort of celebratory snack! They are super customizable! Please feel free to give me your feedback! I hope you enjoy!

🍪Ingredients:

🌻4Tbs butter
🌻4Tsp veg oil
🌻1 cup brown sugar
🌻2 egg whites
🌻1ish Tbs Vanilla extract
🌻1&½ cup all-purpose flour
🌻1/2Tsp baking soda
🌻1/4Tsp salt

🍪Optional Ingredients:

🌻1 Cup chocolate chips or
🌻Herbs of any kind to taste (I like lavender) or
🌻1 Cup butterscotch chips or
🌻Anything really! Have fun with it!

🍪Onto instructions!

🌻Preheat your oven to 375°f
🌻Mix together your flour, salt, and baking soda and set aside.
🌻Cream together your butter, oil, and sugar. Make sure your butter is softened.
🌻Next add egg whites and vanilla and mix on high (or really fast) until everything gets a little fluffy.
🌻Add your dry ingredients slowly. A little at a time.
🌻Scrape the sides and make sure you get everything Incorporated.
🌻At this point mix in your flavorings and what ever optional Ingredients you choose.
🌻Then spoon your cookies onto baking sheets covered with aluminum foil. I use a Tsp.
🌻Bake for about 7-10 min or until golden.

🍪Additional notes:

They may puff up and then fall. Don’t worry, that’s normal.
They may take a little longer or less (my oven isn’t reliable lol)
Also, make sure you get creative. Put your intent into these! That’s the point!
With every mix, stir in good things!
Visualize your intent!

🍪I really hope you guys enjoy this! Please if you do this send me pictures or let me know how it goes!

🍪I hope that you can use this recipe for an offering our a celebration party or something. Or use them to enjoy the holiday yourself 😊

🍪Thank you so very much! If you have any questions, feel free to message or send me an ask. Hope you enjoyed! ❤There is more to come!

Love and light
Cait ✌

Oreo Cheesecake Cookies

Ingredients:

  • 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • ¾ cup sugar
  • 1 cup + 2 tablespoons all-purpose flour
  • 10 Oreo cookies, broken into pieces

Instructions:

  • In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
  • Add the sugar and beat well.
  • Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
  • Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours. 30 minutes prior to baking, preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper.
  • Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet.
  • Lightly press down on each cookie.
  • Place pan in the oven to bake for 10-11 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that’s a good thing!
  • Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely. Enjoy :)
4

Snickerdoodles 

My take on a comforting classic. 
*makes 12 cookies 

Ingredients 

1 cup + 5 ½ tbsp all purpose flour 

¾ cup granulated sugar 

1 stick unsalted butter, softened 

1 egg, room temperature 

1 1/8 tsp baking powder 

¼ tsp salt 

½ tsp vanilla extract 

1 ¼ tsp cinnamon 

Cinnamon sugar - ¼ cup sugar + ½ tsp cinnamon

Directions 

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. 

In a small bowl, sift together the dry ingredients and set aside. 

In another small bowl, combine the ingredients for the cinnamon sugar and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until the mixture is smooth and most of the sugar has dissolved. 

When the butter and sugar mixture has come together, add in the egg and vanilla and mix until incorporated. 

Once the wet ingredients have come together, add in the dry ingredients and mix until the cookie dough begins to form, being sure to not over-mix.

Using a large tablespoon measure or small ice cream scoop, scoop out the cookie dough and roll it into a ball, then generously toss it into the cinnamon sugar. 

Repeat this process until you have 12 balls of cookie dough. 

Place them a few inches apart on the baking sheet and bake for 14-16 minutes or until golden brown.

Let cool before serving. 

Enjoy! 

Hunk Approved™ Snickerdoodles

i’ve seen a few people wondering so if you’d like to make hunk’s snickerdoodles, here’s the full recipe!! :) (makes 24 cookies)

ingredients:

  • 1 cup butter
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 ¾ cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon

~~

  1. Preheat oven to 350°F/177°C and put on your apron
  2. Mix butter, 1 ½ cups sugar and eggs in a large bowl
  3. Combine flour, cream of tartar, baking soda and salt in a separate bowl
  4. Blend dry ingredients into butter mixture
  5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes/doboshes in the fridge… just find your chill, dudes
  6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl
  7. Scoop 1 inch globs of dough into the sugar/cinnamon mixture
  8. Coat by gently rolling balls of dough in the sugar mixture
  9. Place on chilled un-greased cookie sheet, and bake with love for 10 minutes/doboshes
  10. Remove from pan immediately and share with your fellow paladins <3

Chocolate and Matcha Marble Cookies:

Ingredients:

  • 2/3 cup of neutral tasting oil (e.g., sunflower)
  • ½ cup almond milk
  • 300g granulated sugar
  • 1 tsp matcha powder 
  • 2 tbsp unsweetened cocoa powder
  • 270 g self raising flour
  • 2 pinches of salt

Recipe:

  1. Pre-heat the oven to 180C/350F/gas mark 4 and line a baking tray w parchment.
  2. Mix together 1/3 cup of oil, ¼ cup milk and 150g sugar.
  3. Sift together 145 g flour with the matcha powder, then stir into the wet ingredients to make a green dough.
  4. Mix together the remaining oil, milk and sugar, then sift together the remaining 125g of flour and cocoa and mix into the wet ingredients to make a chocolate dough.
  5. Both doughs should be about the same consistency and hold together fairly well, so you may need to add extra flour/milk to one.
  6. Mix the cookie doughs together only slightly to create a marbled effect, then drop heaped tablespoons of the dough onto the baking tray.
  7. Bake for 11-13 minutes, or until the edges start to brown before removing from the oven and allowing to cool.

Notes: so I was going to a rainbow-themed potluck last week and had to crack out some sort of colourful food at like midnight the night before and this is what I came up with :) Everyone loved them! btw for the blueberry icing, I just used a handful of frozen blueberries, whacked them in the microwave for about 30 secs, and then sieved them into some icing sugar to make a paste and just drizzled that over the top when they were cool.

Serves 21, 163 calories (w/o icing)

Tagalong Cookie Cupcakes


Yields 2 dozen

The things you’ll need

Ingredients
  • 1 1/3 cups all purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 1/3 cups granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 4 large eggs
  • 1/3 cup water
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • ¼ cup vegetable oil
  • ½ cup peanut butter chips
Frosting
  • 1 cup butter, room temperature
  • 2 cups creamy peanut butter
  • 4 cups powdered sugar, sifted
  • ½ teaspoon salt
  • 2 tablesooons vanilla extract
  • 8 tablespoons heavy cream
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Spatula
  • Hand mixer
  • Whisk
  • Cupcake Tray
  • 24 red silicon cupcake liners
Decoration
  • Cutting board & knife
  • Tagalong cookies
  • Decorating bag fitted with #809 tip

Let’s get started!

  1. Preheat oven to 325°F.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Whisk in both sugars until evenly combined.
  3. In a medium bowl, whisk together the eggs, water, and vanilla. Whisk in the sour cream and oil.
  4. Make a well in the center of the flour mixture and pour in the sour cream mixture. Stir until well combined (do not over mix).
  5. Gently fold peanut butter chips into the batter.
  6. Line a cupcake tray and fill two-thirds full with batter. Bake for 18 to 20 minutes.
Frosting
  1. Beat butter until smooth and then mix in peanut butter.
  2. Slowly add powdered sugar and beat until smooth. Scrap down sides as needed.
  3. Add in vanilla and salt and then beat in cream until frosting is smooth and fluffy.

Time to decorate!

  1. Cut each Tagalong cookie in half.
  2. Scoop frosting in decorating bag fitted with a #829 tip.
  3. Once cupcakes are completely cool, pipe two swirls of frosting on top of each.
  4. Top with a half of a Tagalong cookie.

Celebration Pudding Cookies

Ingredients:

  • ½ cup butter
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 box Instant Vanilla Pudding Mix
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups all purpose flour
  • ¼ cup rainbow sprinkles
  • ¾ cup plain, peanut, or any flavor M&Ms

Instructions:

  1. Note: This dough requires chilling.
  2. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
  3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
  4. Preheat oven to 350°F. Line cookie sheets with parchment paper. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.
Sabbat Cakes

Generic cake recipe to serve on any of the Sabbats. 

Ingredients:

  • 3 teaspoons honey
  • 1/3 cup shortening
  • ½ cup brown sugar
  • ¼ cup apple sauce
  • 1 tablespoon white wine
  • 1 ½ cups whole grain flour
  • 1 ½ cups oatmeal
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon allspice

Directions:

Blend together honey, shortening, sugar, applesauce, and wine. Add remaining ingredients, mix well. Form into a ball of dough. Roll out ¼ inch thick and cut with a cresent-shaped cutter. Place on greased cookie sheets and bake at 350*F for 15minutes or until golden brown. 


This recipe is from Scott Cunningham’s Book of Shadows. 

Almond flour/ almond butter cookies 😋

I’ve posted this recipe before I think but I’ll post again:

1 ¼ cup almond flour
¾ cup almond butter
1/3 cup honey
1 tsp baking soda
1 tsp vanilla extract
1 tsp almond extract (optional)
1 tsp salt

Mix and spoon into a parchment paper lined cookie sheet, bake 8-10 min, take out of the oven and let sit for 3-5 min to firm up.

These are delicious, lightly sweet, and chewy! Also you can sub maple syrup for the honey if you want it to be fully vegan :)

Approx 7g net carb per cookie (depends on how big you make them!)

Crescent (or Moon) Cakes

These cakes are for Esbats (full moon celebrations).

Ingredients:

  • 1 cup almonds (finely grated)
  • 1 ¼ cups flour
  • ¼ cup confectioner’s sugar
  • ½ cup butter
  • 1 egg yolk

Directions:

Combine almonds, flour and sugar. Work in butter and egg yolk with hands until well blended. Chill. Pinch off pieces of dough the size of walnuts, shapy into crescents. Place on greased sheets and bake at 325*F for about 15min. (Add more time if necessary.)


This recipe is from Scott Cunningham’s Book of Shadows.