The Deeper Living

Passionfruit Meringue Pie Cookies

These cookies taste like a passionfruit meringue pie. The cookie dough is laced with buttery brown butter notes, graham cracker crumbs and swirls of marshmallow fluff for extra chew. Each cookies is filled with smooth, tart and sweet tropical passionfruit filling. The zip and tang of the passionfruit, the buttery graham cracker cookie dough along with with a swirl of marshmallow fluff give this cookie that signature meringue pie feel.

Passionfruit Meringue Pie Cookies

Serving: Makes 12 cookies

Ingredients:

Small Batch Passionfruit Curd

• 2 tablespoons passionfruit juice (30 grams)

• Pinch of salt

• 1 egg yolk

• 3 tablespoons sugar (67 grams)

• 2 tablespoons unsalted butter (28 grams)

Passionfruit Meringue Pie Cookies

• ¾ cup of unsalted butter (170 grams - 1.5 sticks)

• 1 cup bread flour (120 grams)

• ¾ cup all purpose flour (90 grams)

• ½ cup graham cracker crumbs, divided (120 grams)

• ¾ teaspoon baking soda

• 1 teaspoon salt

• 1 cup dark brown sugar (200 grams)

• ¼ cup white sugar (50 grams)

• 1 egg

• 1 egg yolk

• 1 teaspoon vanilla extract

• ~⅓ cup marshmallow fluff

• Passionfruit curd - see above

Method:

Make the Passionfruit Curd

1. In a bowl whisk the passionfruit juice and salt and set aside.

   • 2 tablespoons passionfruit juice (30 grams)

     • Note: You can juice fresh passionfruit or you can use frozen passionfruit. If you are using the frozen juice melt it until it is liquid again. Make sure the juice doesn’t get hot, just let it liquify to room temperature.

   • Pinch of salt

2. In a medium bowl add egg yolk and white sugar and whisk the two until the mixture is light in color and fluffy in texture. This should take a few minutes. Be sure to scrape down the sides of your bowl to incorporate all the sugar.

   • 1 egg yolk

   • 3 tablespoons sugar (67 grams)

3. Gently pour the salted passion fruit juice into the egg yolk mixture and whisk until everything is incorporated.

4. Pour the mixture into a heat safe pot and place it over medium low heat. Whisk constantly for about 2-3 minutes until the mixture begins to thicken and bubbles.

5. Once the mixture starts bubble and is thick you can pull it off the stove. Stir in the unsalted butter and whisk until the butter is fully incorporated.

   • 2 tablespoons unsalted butter (28 grams)

6. Strain the curd through a sieve to ensure for a smooth curd.

7. Pour the curd into a container and press a piece of plastic wrap onto the top of the curd to prevent a skin from forming. Let it chill for an hour or until cool.

Make the Cookie Dough + Assemble

1. First make the brown butter: Place the butter in a light-colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

   • ¾ cup of unsalted butter (170 grams - 1.5 sticks)

2. In a separate bowl combine bread flour, all purpose flour, graham cracker crumbs, baking soda and salt. Whisk everything evenly and set aside.

   • 1 cup bread flour (120 grams)

   • ¾ cup all purpose flour (90 grams)

   • ¼ cup graham cracker crumbs (60 grams)

   • ¾ teaspoon baking soda

   • 1 teaspoon salt

3. Once the brown butter is cooled, pour it into a medium sized bowl along with the dark brown sugar and white sugar. Beat the mixture with an electric blender for a minute or the butter and sugar is combined.

   • 1 cup dark brown sugar (200 grams)

   • ¼ cup white sugar (50 grams)

4. Add the egg, egg yolk and vanilla bean paste and beat the mixture for about 2 minutes or until very fluffy and thick. Make sure to scrape the sides of the bowls in between mixing.

   • 1 egg

   • 1 egg yolk

   • 1 teaspoon vanilla extract

5. Add the dry ingredient mixture and fold it into the wet ingredients just until just combined.

6. Scoop the cookie dough into 1 ½ tablespoon dough balls. Place the cookie dough in fridge to chill overnight.

   • Don’t skip this step, this is what lets your cookie dough develop flavor and firm up so it’s easy to scoop and give you nice thick chewy cookies.

7. When ready to bake, take out the chilled dough and let it come to room temperature for about 10 minutes.

8. Once the dough has thawed a bit, preheat the oven to 350 degrees.

9. Place the marshmallow fluff into a plastic sandwich bag and snip off the end. This will help dispense the fluff onto the cookie.

   • ⅓ cup marshmallow fluff

10. Flatten each dough ball with your palms. Place a dollop (about ½ teaspoon) of marshmallow fluff onto the flattened cookie dough and place another flattened cookie dough ball on top. Roll the dough into your hand until the marshmallow fluff is swirled in and is visible.

    • You should have about 12 cookie dough balls after this.

11. Place the remaining graham cracker crumbs into a small bowl. Roll each cookie dough ball in the graham cracker crumbs. Set aside.

    • ¼ cup graham cracker crumbs (60 grams)

12. Fill a plastic sandwich bag or a piping bag with the passionfruit curd. Set aside.

    • Passionfruit curd

13. Using a spoon or your fingers, create an indent in the center of each cookie dough ball.

14. Snip the end of your piping bag and fill each cookie dough ball with the passionfruit curd until it almost reaches the top. Don’t overfill or it will overflow while baking. Gently squeeze the tops of the cookie dough balls to encase the passionfruit curd.

15. Sprinkle the extra graham cracker crumbs on top of each cookie dough ball.

16. Line a baking pan with parchment paper. Place 5 cookie dough balls on the tray, leaving 2 inches of space between each ball.

17. Bake the cookies for about 8 minutes or just until the edges are golden brown and set. Pull the cookies out and smack the pan on your counter to help create wrinkles and ridges in your cookies. Place the cookie tray back in the oven for another minute (for a total baking time of 9 minutes)

18. Scoot the cookies into position using a round ring to make the cookies thicker and circular. Let the cookies cool for about 20 minutes until room temperature. Enjoy!

19. Cookies will last in an airtight container for about 3 days at room temperature.

    Notes:

    • * You can substitute the bread flour for all purpose flour if you are in a pinch and don’t have any but I highly recommend in buying some bread flour! They make your cookies divinely chewy!

Strawberry Tahini Streusel Cookies

These thick chewy tahini cookies are filled with bright sweet notes of strawberry, nutty sesame seeds and warm notes of brown butter. The addition of tahini makes for a delicious toothsome cookie that is packed with flavor. The ubiquitous flavor combo of strawberry and peanut butter might have a rival because the combination of strawberry and tahini are somehow even more perfect. The crumbly buttery streusel topping feels like you are eating the best part of the muffin while eating a cookie!

Strawberry Tahini Streusel Cookies

Serving: Makes 10 cookies

Ingredients:

Brown Butter Tahini Cranberry Cookie

• ½ cup + 2 tablespoons unsalted butter (140 grams)

• 1 cup all-purpose flour (120 grams)

• ½ cup bread flour (60 grams)

• 1 tablespoons freeze dried strawberry powder (10 grams)

• ½ teaspoon baking soda

• ¼ teaspoon baking powder

• ½ teaspoon salt

• ½ cup light brown sugar (100 grams)

• ¾ cup white granulated sugar (150g)

• 1 egg

• 1 egg yolk

• 1 teaspoon vanilla paste

• ½ cup tahini, well stirred (113 grams)

• 2 tablespoons sesame seeds (20 grams)

Brown Sugar Streusel

• ¼ cup dark brown sugar (50 grams)

• ¼ cup all purpose flour (30 grams)

• ⅛ pinch of salt

• 3 tablespoons unsalted butter, room temperature (42 grams)

• ¼ teaspoon of vanilla extract

For Topping

• Freeze dried strawberry pieces

• Sesame seeds

• Raw sugar

Method:

Make the Brown Sugar Streusel

1. Add the dark brown sugar, all purpose flour and salt to a medium bowl and whisk until combined.

   • ¼ cup dark brown sugar (50 grams)

   • ¼ cup all purpose flour (30 grams)

   • ⅛ pinch of salt

2. Add the room temperature butter and vanilla extract and with your fingers or a fork mix the mixture until it is incorporated and it looks crumbly.

   • 3 tablespoons unsalted butter, room temperature (42 grams)

   • ¼ teaspoon of vanilla extract

3. Set aside.

Make the Strawberry Tahini Cookies

1. First make the brown butter: Place the butter in a light-colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

   • ½ cup + 2 tablespoons unsalted butter (140 grams)

2. Preheat the oven to 350 degrees.

3. In a separate bowl combine all purpose flour, bread flour, freeze dried strawberry powder, baking soda, baking powder and salt. Whisk to evenly mix. Set aside.

   • 1 cup all-purpose flour (120 grams)

   • ½ cup bread flour (60 grams)

   • 1 tablespoons freeze dried strawberry powder (10 grams)

   • ½ teaspoon baking soda

   • ¼ teaspoon baking powder

   • ½ teaspoon salt

4. Once the brown butter is cooled, pour it into a medium sized bowl along with the light brown sugar and white sugar. Beat the mixture with an electric blender for a minute or the butter and sugar is combined.

   • ½ cup light brown sugar (100 grams)

   • ¾ cup white granulated sugar (150g)

5. Add the egg, egg yolk and vanilla bean paste and beat the mixture for about 2 minutes or until very fluffy and thick. Make sure to scrape the sides of the bowls in between mixing.

   • 1 egg

   • 1 egg yolk

   • 1 teaspoon vanilla paste

6. Once beaten and fluffy add the tahini and beat for another minute until the tahini is fully incorporated and the mixture is thick.

   • ½ cup tahini (113 grams)

7. Add the dry ingredient mixture and fold it into the wet ingredients just until barely combined.

8. Add the sesame seeds and mix fully until combined.

   • 2 tablespoons sesame seeds (20 grams)

9. Scoop the dough into 3 tablespoon balls. You should have about 10 cookie dough balls.

10. Flatten the cookie ever so slightly and press a little bit of the streusel mixture and some sesame seeds into the cookie.

11. Line a baking pan with parchment paper. Place 5 cookie dough balls on the tray, leaving 2 inches of space between each ball.

12. Bake the cookies for about 8 minutes or just until the edges are golden brown and set. Pull the cookies out and smack the pan on your counter to help create wrinkles and ridges in your cookies. Place the cookie tray back in the oven for another minute (for a total baking time of 9 minutes)

13. The cookies should look a little puffy now. Pull them out of the oven and smack the tray on your counter once more to encourage rippling to form on the cookie.

14. Scoot the cookies into position using a round ring to make the cookies thicker and circular.

15. As the cookies cool, top each cookie with more sesame seeds, freeze dried strawberry pieces and raw sugar. Let them cool for at least 15 minutes and enjoy!

    • Freeze dried strawberry pieces

    • Sesame seeds

    • Raw sugar

Lucky Charms Sugar Cookies

Nothing feels more magical than a thick chewy sugar cookie decked out in rainbow marshmallows and gold luster dust. These lucky charms sugar cookies have a little bit of oat flour and cereal flour to amp up the texture and depth of the sugar cookie. I also added a bit of bread flour as well to create a thick soft chewy cookie that stays soft for days.  The marshmallows though, they are the real stars. They make this cookie taste so nostalgic and just plain magical. The marshmallows inside the cookie become chewy and sticky while the marshmallows outside remain crunchy just like the ones in the box. A dusting of golden luster dust makes these cookies look like they are they type of cookies you’d find on the other side of the rainbow.

Lucky Charms Sugar Cookies

Serving: 24 cookies

Ingredients:

• 1 cup of Lucky Charms cereal pieces (30 grams)

• 1 cup bread flour (120 grams)

• 1 ½ cup of ap flour (180 grams)

• ¼ cup of oat flour (30 grams)

• ¾ teaspoon baking soda

• ¾ teaspoon salt

• 2 sticks of butter, at room temperature (226 grams)

• 1 ½ cup of white sugar (200 grams)

• ½ cup light brown sugar (100 grams)

• 1 tablespoon vanilla bean paste

• 1 egg

• 1 egg yolk

• ½ cup cereal marshmallows

• Extra cereal marshmallows to top

• Gold luster dust

Method:

1. Preheat the oven to 350 degrees.

2. Make the cereal flour: Sort through a box of Lucky Charms, separating the marshmallows from the cereal. Measure about a cup or 30 grams of plain cereal and blitz it in a food processor or blender until fine like flour.

   • 1 cup of Lucky Charms cereal pieces (30 grams)

3. In a medium bowl, add the cereal flour, bread flour, all purpose flour, oat flour, baking soda and salt and mix till combined.

   • 1 cup bread flour (120 grams)

   • 1 ½ cup of ap flour (180 grams)

   • ¼ cup of oat flour (30 grams)

   • ¾ teaspoon baking soda

   • ¾ teaspoon salt

4. In a separate bowl, beat the room temperature butter until it is pale and fluffy. About 2 minutes.

   • 2 sticks of butter, at room temperature (226 grams)

5. Add the white sugar and light brown sugar and beat until the butter and sugar are creamed. About 2 minutes.

   • 1 ½ cup of white sugar (200 grams)

   • ½ cup light brown sugar (100 grams)

6. Add the vanilla extract, egg and egg yolk in and beat on high until fully incorporated creamy and light in color.

   • 1 tablespoon vanilla bean paste

   • 1 egg

   • 1 egg yolk

7. Sift in the dry ingredients and gently beat until almost incorporated, a few dry spots should remain.

8. Add the ½ cup of reserved cereal marshmallows into the cookie dough and give it good mix until everything is combined.

   1. ½ cup cereal marshmallows

9. Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.

10. Place 5 balls of cookie dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies. While the cookies are hot, press in a few extra cereal marshmallows in.

    • Extra cereal marshmallows to top

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

11. Let the cookies cool for about 10 minutes before transferring them to a wire rack.

12. As the cookies cool on, crush up a few cereal marshmallows between your fingers and sprinkle them on top of each cookie. Sprinkle a little bit of gold luster dust for a final sparkly touch. Enjoy!

    • Extra cereal marshmallows to top

    • Gold luster dust

Dark Cocoa + Red Currant Sugar Cookies

Fudgy, crinkly, chewy dark cocoa sugar cookies get stuffed with fresh red currants to create a delicious rich cookie with pops of tart juicy goodness. The fresh red currants cleanse the palate from the intense sweet dark chocolate notes, creating a cookie that is irresistible with its contrasting notes.

Dark Cocoa + Red Currant Sugar Cookies

Serving: ~18 cookies

Ingredients:

• 2 cups all-purpose flour (240 grams)

• ¼ cup bread flour (30 grams)

• ½ cup Dutch-process cocoa powder (50 grams)

• 2 tablespoon black cocao powder (13 grams)

• 1 teaspoon baking soda

• ¾ teaspoon salt

• 1 cup unsalted butter, at room temperature (2 sticks or 227 grams)

• ½ cup white sugar (100 grams)

• 1 ¼ cup dark brown sugar (250 grams)

• 1 large egg

• 1 large yolk

• 2 teaspoons pure vanilla extract

• ¼ cup of fresh red currant berries, destemmed and washed

Method:

1. Preheat your oven to 350 degrees.

2. Combine all purpose flour, bread flour, Dutch process cocoa powder, black cocoa powder, baking soda and salt. Whisk until incorporated. Set aside.

   • 2 cups all-purpose flour (240 grams)

   • ¼ cup bread flour (30 grams)

   • ½ cup Dutch-process cocoa powder (50 grams)

   • 2 tablespoon black cocoa powder (13 grams)

   • 1 teaspoon baking soda

   • ¾ teaspoon salt

3. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

   • 2 sticks of butter, at room temperature (226 grams)

4. Add the white sugar and dark brown sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

   • ½ cup white sugar (100 grams)

   • 1 ¼ cup dark brown sugar (250 grams)

   • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

5. Add the egg, the egg yolk and vanilla extract into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

   • 1 large egg

   • 1 large yolk

   • 2 teaspoons pure vanilla extract

6. In batches, add the flour mixture to the wet mixture and blend on low speed until just combined.

   • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

7. Scoop out 2 tablespoons of dough using a cookie scoop and press a few individual currant berries into the dough ball. Make sure to press them in and cover them with the cookie dough.

   • ¼ cup of fresh red currant berries, destemmed and washed

8. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 10 to 11 minutes or just until the edges of the cookie are set and there are deep ripples in the cookie. It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies. Enjoy!

   • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

Cakey Soft Strawberry Lofthouse Cookies

The texture on these lovely soft cakey cookies is something in between a buttery thick Lofthouse cookie and a cakey fluffy Black and White cookie. Soft and plush, super easy to whip up and filled with fresh sweet strawberry notes! Thanks to Icelandic Provision’s creamy, fruity and tangy strawberry lingonberry skyr, these cookies puff up beautifully and are balanced with perfect hints of strawberry and tang. Dress these cookies up with the skyr glaze for the most beautiful looking cookies!

Cakey Soft Strawberry Lofthouse Cookies

Serving: 8 cookies

Ingredients:

For Cakey Soft Strawberry Cookies

• 1 cup all-purpose flour ( 120 grams)

• 2 tablespoon almond meal (16 grams)

• ¼ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• ¼ cup of butter, at room temperature (57 grams)

• ½ cup sugar (100 grams)

• 2 tablespoon brown sugar (25 grams)

• 1 teaspoon vanilla extract

• ¼ teaspoon almond extract

• ¼ cup Icelandic Provisions Strawberry Lingonberry Skyr (63 grams)

For Strawberry Skyr Glaze

• ½ cup powdered sugar (75 grams)

• 2 tablespoons Icelandic Provision’s Strawberry Lingonberry Skyr (31 grams)

• Pinch of salt

• ½ a teaspoon vanilla extract

• 2 tablespoon dried strawberry powder

Method:

Make the Bourbon Peanut Brittle

1. Preheat oven to 350 degrees.

2. Mix the all-purpose flour, almond meal, baking soda, baking powder and salt in a bowl until combined. Set aside.

   • 1 cup all-purpose flour ( 120 grams)

   • 2 tablespoon almond meal (16 grams)

   • ¼ teaspoon baking soda

   • ½ teaspoon baking powder

   • ½ teaspoon salt

3. In a separate bowl, cream the butter, white sugar and brown sugar until light and fluffy. About 2 to 3 minutes.

   • ¼ cup of butter, at room temperature (57 grams)

   • ½ cup sugar (100 grams)

   • 2 tablespoon brown sugar (25 grams)

4. Add the vanilla extract, almond extract and strawberry skyr and whisk until combined.

   • 1 teaspoon vanilla extract

   • ¼ teaspoon almond extract

   • ¼ cup Icelandic Provisions Strawberry Lingonberry Skyr (63 grams)

5. Fold in the dry mixture until combined.

6. Scoop out 2-inch cookie dough pieces and place them on a lined cookie sheet about 2 inches apart.

7. Bake the cookies for about 10-12 minutes or just until golden brown and the cookies are set. Let them cool on a wire rack.

8. While the cookies cool, combine all the glaze ingredients and whisk until combined.

   • ½ cup powdered sugar (75 grams)

   • 2 tablespoons Icelandic Provision’s Strawberry Lingonberry Skyr (31 grams)

   • Pinch of salt

   • ½ a teaspoon vanilla extract

   • 2 tablespoon dried strawberry powder

9. Drizzle the glaze on top of the cooled cookies and top with sprinkles, freeze dried strawberries and rose petals. Enjoy!

Raspberry + Grapefruit + Passionfruit Sugar Cookies

I love Sarah Kieffer’s Neopolitan cookies. These cookies are a fun simple play on the classic sugar cookies. I took Sarah’s Neopolitan cookies and was inspired to add my own flavors. This fruity sugar cookie uses tangy tropical passionfruit, bitter and sweet grapefruit and vibrant juicy raspberry to create a beautiful sunset looking cookie. Tiny bits of passionfruit and raspberry ‘chocolate’ get folded into the dough and melt in the oven to create pockets of fruity liquidy goodness.

Raspberry + Grapefruit + Passionfruit Sugar Cookies

Serving: ~20 cookies

Ingredients:

• 2 ¾ cups + 2 tablespoons of all purpose flour (345 grams)

• ¾ teaspoon baking soda

• ¾ teaspoon salt

• 2 sticks of butter, at room temperature (226 grams)

• 1 ¾ cup of white sugar (350 grams)

• 1 tablespoon vanilla bean paste

• 1 egg

• 1 egg yolk

• 2 tablespoons of passion fruit flakes, (20 grams)

• 1 teaspoon grapefruit zest

• ½ cup freeze dried raspberries (12 grams)

• A few drops of pink, orange and yellow gel food coloring, optional

• ⅛ cup of Valrhona Passionfruit feves, optional

• ⅛ cup of Valrhona Raspberry feves, optional

• ¼ cup of white sugar (50 grams), for rolling

Method:

1. Preheat your oven to 350 degrees.

2. Combine all purpose flour, baking soda, salt and whisk until incorporated. Set aside.

   • 2 ¾ cups + 2 tablespoons of all purpose flour (345 grams)

   • ¾ teaspoon baking soda

   • ¾ teaspoon salt

3. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

   • 2 sticks of butter, at room temperature (226 grams)

4. Add the sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

   • 1 ¾ cup of white sugar (350 grams)

   • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

5. Add vanilla bean paste, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

   • 1 tablespoon vanilla bean paste

   • 1 egg

   • 1 egg yolk

6. In batches, add the flour mixture to the wet mixture and blend on low speed until just combined.

   • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

7. Divide the dough equally into 4 portions into 4 separate medium sized bowls. One bowl will be for plain vanilla cookie dough and the other three will be for the raspberry, grapefruit and passionfruit dough.

8. Grind the passionfruit flakes in a spice grinder or in a mortar pestle until they are fine like powder. Add the passionfruit flakes along with orange food coloring, if using, to one bowl of cookie dough. Incorporate the passionfruit powder and food coloring with your hands or a spoon. If using the passionfruit feves, chop them up finely and fold into the passionfruit cookie dough.

   • ⅛ cup of Valrhona Passionfruit feves, optional

9. In another bowl of plain cookie dough, add the grapefruit zest and yellow food coloring, if using, and incorporate it with your hands or a spoon.

10. Pulse the freeze dried raspberries in a spice grinder or in a mortar pestle until fine like powder. Run the powder through a sieve to remove any seeds. Add the sieved raspberry powder and pink food coloring, if using, to the third bowl of cookie dough. If using the raspberry feves, chop them up finely and fold into the raspberry cookie dough.

    • ⅛ cup of Valrhona Raspberry feves, optional

11. Scoop out 1 tablespoon of each four of the cookie doughs and press them gently with your hands until they all turn into one cookie dough ball.

    • Note: Roll more if you’d like a more marbled look or roll less if you want more defined colors.

12. Roll each cookie dough ball into the granulated white sugar until fully coated.

    • ¼ cup of white sugar (50 grams), for rolling

13. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool

Brown Butter Tahini Cranberry Cookies

Tahini and brown butter are a match made in heaven. The nuttiness and warmth of Soom’s premium tahini plays perfectly with the flavors of brown butter. Together they create a cookie that is so rich, chewy and lush in every bite. To contrast the nutty notes of this cookie dried cranberries and candied cranberries get added for a pop of freshness and tang. These cookies are unbelievably delicious and are perfect for the holidays!

Brown Butter Tahini Cranberry Cookie

Serving: Makes 10 cookies

Ingredients:

Brown Butter Tahini Cranberry Cookie

• ½ cup + 2 tablespoons unsalted butter (140 grams)

• ½ cup + 2 tablespoons of all-purpose flour (75 grams)

• ½ cup bread flour (75 grams)

• ¼ cup buckwheat flour (30 grams)*

• ½ teaspoon baking soda

• ¼ teaspoon baking powder

• ½ teaspoon salt

• ½ cup light brown sugar (100 grams)

• ¾ cup white granulated sugar (150g)

• 1 egg

• 1 egg yolk

• 1 teaspoon vanilla paste

• ½ cup Soom Premium tahini, well stirred (113 grams)

• ¼ cup unsweetened dried cranberries (40 grams)

Candied Cranberries

• ¼ cup water (35 grams)

• ¼ cup white sugar (50 grams)

• 1 cup cranberries (100 grams)

• ½ cup white sugar (100 grams)

• Pinch of salt

Method:

Make the Candied Cranberries

1. Add the water and ¼ cup of white sugar into a medium pot and bring it to a boil.

   • ¼ cup water (35 grams)

   • ¼ cup white sugar (50 grams)

2. Once the sugar mixture comes to a boil, reduce the flame to low and let the sugar mixture simmer for about 3 minutes.

3. Once the sugar mixture has simmered, add the cranberries into the sugar syrup mixture to fully coat the cranberries.

   • 1 cup cranberries (100 grams)

4. Pour the cranberries onto a lined baking pan and let them sit for about an hour. This will help them become tacky and allow the sugar mixture to adhere to the cranberries.

5. In a medium bowl, add the ½ cup of white sugar and salt. Stir to combine.

   • ½ cup white sugar (100 grams)

   • Pinch of salt

6. Once the hour has elapsed, add the sugar syrup coated cranberries into the white sugar mixture and toss the cranberries until they are fully coated. Set aside until ready to use.

Make the Brown Butter Tahini Cranberry Cookies

1. First make the brown butter: Place the butter in a light-colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

   • ½ cup + 2 tablespoons unsalted butter (140 grams)

2. Preheat the oven to 350 degrees.

3. In a separate bowl combine all purpose flour, bread flour, buckwheat flour, baking soda, baking powder and salt. Whisk to evenly mix. Set aside.

   • ½ cup + 2 tablespoons of all-purpose flour (75 grams)

   • ½ cup bread flour (75 grams)

   • ¼ cup buckwheat flour (30 grams)

   • ½ teaspoon baking soda

   • ¼ teaspoon baking powder

   • ½ teaspoon salt

4. Once the brown butter is cooled, pour it into a medium sized bowl along with the light brown sugar and white sugar. Beat the mixture with an electric blender for a minute or the butter and sugar is combined.

   • ½ cup light brown sugar (100 grams)

   • ¾ cup white granulated sugar (150g)

5. Add the egg, egg yolk and vanilla bean paste and beat the mixture for about 2 minutes or until very fluffy and thick. Make sure to scrape the sides of the bowls in between mixing.

   • 1 egg

   • 1 egg yolk

   • 1 teaspoon vanilla paste

6. Once beaten and fluffy add the tahini and beat for another minute until the tahini is fully incorporated and the mixture is thick.

   • ½ cup Soom Premium tahini (113 grams)

7. Add the dry ingredient mixture and fold it into the wet ingredients just until barely combined.

8. Add the unsweetened dried cranberries and fold them into the mixture until no more dry pockets of flour remain.

   • ¼ cup unsweetened dried cranberries (40 grams)

9. Scoop the dough into 3 tablespoon balls. You should have about 10 cookie dough balls.

10. Line a baking pan with parchment paper. Place 5 cookie dough balls on the tray, leaving 2 inches of space between each ball.

11. Bake the cookies for about 8 minutes or just until the edges are golden brown and set. Pull the cookies out and smack the pan on your counter to help create wrinkles and ridges in your cookies. Place the cookie tray back in the oven for another minute (for a total baking time of 9 minutes)

12. The cookies should look a little puffy now. Pull them out of the oven and smack the tray on your counter once more to encourage rippling to form on the cookie.

13. Scoot the cookies into position using a round ring to make the cookies thicker and circular.

14. As the cookies cool, top each cookie with a few candied cranberries. Top with flaky salt and edible flowers. Let them cool for at least 15 minutes and enjoy!

Notes:

*If you do not have buckwheat flour, feel free to substitute whole wheat flour or any other whole grain flour.

Toasted Marshmallow Red Velvet Cookies

Nothing says cozy winter vibes more than roasting marshmallows by the fire. Just the thought of toasted marshmallows makes me all cozy and fuzzzzy! I’ve been playing around with the idea of a red red velvet cookie for a bit but wanted to add a fun holiday twist to them, so I though why not torch the fluff to get a toasted marshmallow feel.  And that is exactly what it needed! These cookies are super rich and chewy, so fudgy and delicious and have the perfect amount of chocolate. The roasty marshmallow flavor compliments the chocolatey notes of the cookie and add depth to the cookie. I added a few white chocolate curls on top for a touch of sweetness and texture.

Toasted Marshmallow Red Velvet Cookies

• Serving: Makes 8 cookies

Ingredients:

• 1 stick butter (113 grams)

• ½ cup dark brown sugar (100 grams)

• ¼ cup + 2 tablespoons cup white sugar (75 grams)

• 2 tablespoons of bread flour* (15 grams)

• 1 egg

• 1 egg yolk

• 1 teaspoon vanilla paste

• ½ teaspoon white vinegar

• 1 teaspoon red food coloring

• ½ cup + 2 tablespoons bread flour (75 grams)

• ½ cup all purpose flour (60 grams)

• 3 tablespoons Dutch cocoa powder (23 grams)

• ¼ teaspoon espresso powder

• ½ teaspoon salt

• ½ teaspoon baking soda

• ⅛ teaspoon baking powder

• ⅓ cup marshmallow fluff

• 2 tablespoons white chocolate shavings/curls

Method:

1. First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

   • 1 stick butter (113 grams)

2. Once butter is cooled, add dark brown sugar, white sugar into the browned butter and whisk vigorously.

   • ½ cup dark brown sugar (100 grams)

   • ¼ cup + 2 tablespoons cup white sugar (75 grams)

3. Add 2 tablespoons of bread flour to the sugar mixture. and whisk in to the mixture until it is thick and you no longer see any butter pooling to the sides.

   • 2 tablespoons of bread flour* (15 grams)

     • Note: Adding a little flour during this step helps absorb some of that melted butter and helps develop chew and some lift to your cookies.

4. Crack one egg and one egg yolk into your sugar mixture and whisk until smooth and combined for a good minute or so.

   • 1 egg

   • 1 egg yolk

5. Add vanilla paste, vinegar and red food coloring into the sugar mixture. Whisk until fully incorporated.

   • 1 teaspoon vanilla paste

   • ½ teaspoon white vinegar

   • 1 teaspoon red food coloring

6. In a separate bowl, combine remaining bread flour, all purpose flour, espresso powder, salt, baking soda, baking powder and whisk until incorporated.

   • ½ cup + 2 tablespoons bread flour (75 grams)

   • ½ cup all purpose flour (60 grams)

   • 3 tablespoons Dutch cocoa powder (23 grams)

   • ¼ teaspoon espresso powder

   • ½ teaspoon salt

   • ½ teaspoon baking soda

   • ⅛ teaspoon baking powder

7. Pour the flour mixture over the sugar mixture in batches and using your spatula mix until just combined.

8. Scoop the cookie dough into 1 ½ tablespoon dough balls. Place cookie dough in fridge to chill overnight.

   • Don’t skip this step, this is what lets your cookie dough develop flavor and firm up so it’s easy to scoop and give you nice thick chewy cookies.

9. When ready to bake, take out the chilled dough and let it come to room temperature for about 10 minutes.

10. Place the marshmallow fluff into a plastic sandwich baggie and snip of the end. This will help dispense the fluff onto the cookie.

    • ⅓ cup marshmallow fluff

11. Once the dough has thawed a bit, preheat the oven to 350 degrees. Flatten each dough ball with your palms. Place a dollop (about ½ teaspoon) of marshmallow fluff onto the flattened cookie dough and place another flattened cookie dough ball on top. Roll the dough into your hand until the marshmallow fluff is swirled in and is visible. The pockets of fluff that are visible are what you will torch.

12. Place 5 balls of dough on the baking tray, leaving about 2 inches or more of space between each.

13. Place cookies in oven for about 6 minutes or just until the edges have set slightly. Pull the cookies from the oven and give the tray a smack on the counter. Place them back in the oven for another 2 minutes.

14. Bake for another two minutes and pull them from the oven. Bang the tray once more and scoot the cookies using a cookie cutter or small sharp edged bowl larger than the cookies to push them back into shape. A little trick I learned from the amazing Cloudy Kitchen 😉

15. Once you finish scooting the cookies, let the cookies cool for a few minutes.

16. Pull out your blow torch and on a heat safe surface torch the exposed fluff portion of each cookie until toasted to your liking.

17. Top with white chocolate shavings and enjoy!

    • 2 tablespoons white chocolate shavings/curls

18. Cookies will last in an airtight container for about 3 days at room temperature.

Notes:

• * You can substitute the bread flour for all purpose flour if you are in a pinch and don’t have any but I highly recommend in buying some bread flour! They make your cookies divinely chewy!

Chewy Cap’n Crunch Cookies

These cap’n crunch cookies are so so so soft + chewy, so brown buttery, filled with notes of brown sugar, hints of nuttiness and have so much depth of flavor from the cap’n crunch cereal. It’s such a low fuss recipe and very big on flavor. Chewy cookie lovers you are going to looooove this one. The key is to underbake these cookies so they stay super chewy.

Chewy Cap’n Crunch Cookies

Serving: ~13 cookies

Ingredients:

• ¾ cup of unsalted butter (170 grams - 1.5 sticks)

• 1 heaping cup Cap’n Crunch cereal (50 grams)

• 1 cup ap flour (120 grams)

• ⅓ cup bread flour (40 grams)

• ¾ teaspoon baking soda

• ½ teaspoon salt

• ½ cup dark brown sugar (100 grams)

• ¾ cup white sugar (150 grams)

• 2 tablespoon of bread flour (15 grams)

• 1 egg

• 1 egg yolk, room temperature

• 1 tablespoon vanilla extract

Method:

1. First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

   • ¾ cup of unsalted butter (170 grams - 1.5 sticks)

2. In a small food processor, pulse the Cap’n Crunch cereal until it becomes a fine powder, almost flour like. Set aside.

   • 1 heaping cup Cap’n Crunch cereal (50 grams)

   • Note: We are only using the golden Cap’n Crunch nuggets in the cookie, omit any crunch berries if they are in the cereal.

3. Once the brown butter is cooled, pour it into a medium sized bowl along with dark brown sugar, white sugar and two tablespoons of bread flour. Beat the mixture with an electric blender until everything is combined.

   • ½ cup dark brown sugar (100 grams)

   • ¾ cup white sugar (150 grams)

   • 2 tablespoons of bread flour (15 grams)

4. Add in the egg, egg yolk and vanilla extract and beat with your blender until combined.

   • 1 egg

   • 1 egg yolk, room temperature

   • 1 tablespoon vanilla extract

5. In a separate bowl, whisk the all purpose flour, bread flour, baking soda and salt. Set aside.

   • 1 cup ap flour (120 grams)

   • ⅓ cup bread flour (40 grams)

   • ¾ teaspoon baking soda

   • ½ teaspoon salt

6. Add in the dry flour mixture along with the powdered Cap’n Crunch cereal and fold in gently until no dry pockets remain.

   • 1 heaping cup Cap’n Crunch cereal (50 grams)

7. Scoop the dough into 2 tablespoon balls and chill in the fridge overnight or a minimum of 8 hours. You should have about 13 cookie dough balls.

8. Once the cookie dough has chilled overnight, preheat the oven to 350 degrees and line a baking pan with parchment paper. Place 5 cookie dough balls on the tray, leaving 2 inches of space between each ball.

9. Bake the cookies for about 9 minutes or just until the edges are golden brown and set.

10. Scoot the cookies into position using a round ring and sprinkle each cookie with crushed up Cap’n crunch cookies and flaky salt. Let them cool for about 10-15 minutes and enjoy!

Chewy Fudgy Marshmallow Fluff Pumpkin Cookies

Most pumpkin cookies focus on pumpkin spices and not the pumpkin itself. Pumpkin is such an underrated flavor and as much as I like the flavors of pumpkin spices, sometimes the spices overtake the natural flavor of pumpkin. The flavor of pumpkin is earthy warm and sweet, similar to the flavors of a persimmon or sweet potato. These cookies skip the heavy pumpkin spices and just focus on the pumpkin. The addition of marshmallow fluff counteracts the cakey texture that pumpkin tends to create and create a super fudgy, chewy texture that is undeniably addictive.

Chewy Fudgy Marshmallow Fluff Pumpkin Cookies

Serving: Makes 16 cookies

Ingredients:

• 1 cup unsalted butter (226 grams or 2 sticks)

• 1 ¼ cup bread flour (150 grams)

• 1 cup all purpose flour (120 grams)

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon kosher salt

• 1 cup dark brown sugar (200 grams)

• ¼ cup granulated white sugar (50 grams)

• ⅓ cup pumpkin puree (75 grams)

• 2 tablespoons maple syrup (26 grams)

• 1 tablespoons molasses (13 grams)

• 1 egg yolk

• 1 teaspoon vanilla extract/paste

• ½ cup marshmallow fluff (45 - 50 grams)

Method:

1. First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

   • 1 cup unsalted butter (226 grams or 2 sticks)

2. Preheat your oven to 350 degrees.

3. Combine the bread flour, all purpose flour, baking soda, baking powder and salt in a bowl and whisk till combined. Set aside.

   • 1 ¼ cup bread flour (150 grams)

   • 1 cup all purpose flour (120 grams)

   • 1 teaspoon baking soda

   • ½ teaspoon baking powder

   • 1 teaspoon kosher salt

4. In a separate bowl, add the cooled brown butter, dark brown sugar and white sugar and whisk until the sugars are incorporated into the butter.

   • 1 cup dark brown sugar (200 grams)

   • ¼ cup granulated white sugar (50 grams)

5. Take the pumpkin puree and place it into a clean kitchen towel or clean paper towel. Squeeze out the excess water from the pumpkin puree, until the mixture is dry and resembles the texture of play-dough.

   • ⅓ cup pumpkin puree (75 grams)

6. Add the dried out pumpkin puree, molasses, maple syrup and vanilla extract/paste into the sugar butter mixture and whisk until combined.

   • ⅓ cup pumpkin puree (75 grams)

   • 2 tablespoons maple syrup (26 grams)

   • 1 tablespoons molasses (13 grams)

   • 1 teaspoon vanilla extract/paste

7. Add the egg yolk into the dough and whisk until combined.

   • 1 egg yolk

8. Gently fold in the dry ingredients into the wet sugar mixture until no dry pockets remain. The dough should be on the dry side.

9. Spoon the marshmallow fluff into the cookie dough and using a rubber spatula, fold the fluff into the dough gently just until its is incorporated and you still see streaks of fluff.

10. Line a half sheet baking pan with parchment and scoop out two tablespoon size scoops of cookie dough onto the sheet. Place five scoops of cookie dough per pan, giving them about 2 inches of space.

11. Let the cookies bake for about 8-9 minutes or just until the cookies are set at the edges and have spread out.

12. Allow the cookies to cool down for at least 10 minutes and then enjoy!

13. These cookies taste fabulous after sticking them in the fridge! Keep any remaining cookies in the fridge in an airtight container for up to 5 days.

    • Note: Regarding freezing the unbaked cookie dough- I do not recommend freezing this cookie dough once you’ve added the marshmallow fluff. If you do want to freeze the dough, I recommend chilling the dough without the fluff and when you are ready to bake, let the cookie dough come back fully to room temperature and then add the marshmallow fluff as stated in step 8.

Chewy Soan Papdi Cardamom Cookies

What is Soan Papdi? Soan Papdi, also known as patisa is this incredibly flaky, flossy, cotton candyesque Indian dessert that is made with ghee, gram flour, cardamom and sugar. The ingredients are humble but the texture on this dessert is unbelievable. I’m not a big Indian dessert fan but this dessert does it for me! It’s texture is unparalleled! Combining the soan papdi with a gram flour sugar cookie infused with saffron milk, pistachios and cardamom created a cookie that complemented the flavors of the soan papdi and served kind of like a vehicle for this delicious dessert (because soan papdi is a very very messy dessert!) It’s the perfect fusion of American and Indian flavors.

Chewy Soan Papdi Cardamom Cookies

Serving: Makes 16 Cookies

Ingredients:

• 1 tablespoon heavy cream

• ¼ teaspoon saffron (finely fresh milled) 2 ¾ cup of ap flour (330 grams)

• ¼ cup of roasted gram flour (30 grams)

• 2 ¾ cup of all-purpose flour (330 grams)

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ¾ teaspoon salt

• 1 green cardamom

• 2 sticks of butter, at room temperature (226 grams)

• 1 ½ cup of white sugar (350 grams)

• 1 egg

• ¼ cup of chopped pistachios (25 grams)

Toppings

• ¼ cup chopped pistachios

• ½ cup of good quality Soan Papdi

• ¼ cup slivered almonds

• Flaky salt

• Dried Safflower petals, optional

Method:

1. Crush the saffron until it is fine like powder.

2. Warm one tablespoon of heavy cream and add the saffron powder. Let the saffron bloom in the warmed heavy cream for about 15 - 20 minutes. Set aside.

   • Note: The longer the better, you can do this a few hours ahead of making the cookies to amplify the saffron notes.

3. Toast the gram flour until it is nutty and fragrant and slightly clumps.

4. Take the green cardamom and crush it lightly in a mortar pestle. Remove the green husk and keep the seeds. Grind the seeds with your pestle until it is fine. Set aside.

5. Preheat the oven to 350 degrees.

6. In a medium bowl, add the gram flour, all purpose flour, baking power, baking soda, salt and ground cardamom powder and mix till combined.

7. In a separate bowl, beat the room temperature butter until it is pale and fluffy.

8. Add the white sugar and beat until the butter and sugar are creamed.

9. Add the saffron infused heavy cream and egg and beat on high until fully incorporated creamy and light in color.

10. Sift in the dry ingredients and beat until almost incorporated, just a few dry spots should remain.

11. Add the pistachios in and give the cookie dough a good mix until everything is combined.

12. Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.

13. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

14. While the cookies cool, press a round tablespoon measuring spoon to create a cavity in the center of the cookies. Let the cookies cool for about 10 to 15 minutes.

15. Once the cookies fully cool, fill each cavity with the crumbled soan papdi.

    • Note: Don’t fill your cookie with the soan papdi while the cookie is still hot, or else it will melt and you won’t get that distinct texture.

16. Top each cookie with more chopped pistachios, slivered almonds, flaky salt and safflower petals and enjoy!

Yuzu + Mint + Lime Mojito Cookies

These ultra- soft chewy sugar cookies are inspired by the fresh, minty Mojito cocktail. Refreshing, zesty, tangy lime mingles with sweet, fresh mint and citrusy floral yuzu chocolate. I was inspired by the basil sugar I made a while back to create a mint sugar. The fresh mint gets ground with white sugar to create a flavorful and very beautiful sugar! Once you make this mint sugar you’ll never go back to plain old sugar, it is absolutely gorgeous and versatile. The aroma itself is so inviting and lovely! The entire cookie is bursting with bright citrus flavor from the lime zest and yuzu chocolate. A final note on these cookies, be sure not to overbake them or else you’ll miss on that ultra-plush, soft chewy texture that makes these cookies unbelievably addictive.

Yuzu + Mint + Lime Mojito Cookies

Serving: Makes 24 cookies

Ingredients:

• 1 ¾ cup of white sugar (350 grams)

• ⅔ cup fresh mint leaves (40 grams)

• 2 ½ cups of all purpose flour (364 grams)

• ¾ teaspoon baking soda

• ½ teaspoon salt

• 2 sticks of butter, at room temperature (226 grams)

• 1 tablespoon vanilla bean paste

• 2 teaspoon lime zest

• 1 egg

• 1 egg yolk

Mint sugar, for rolling

• ¼ cup of white sugar (50 grams)

• 5-6 mint leaves

Toppings

• 24 Yuzu Valrhona Inspiration Feves

• Lime zest

Method:

1. Preheat your oven to 350 degrees.

2. Combine all purpose flour, baking soda, salt and whisk until incorporated. Set aside.

3. In a food processor blitz sugar and mint leaves until the leaves are finely ground and is bright green. Set aside.

4. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

5. Add the mint sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

   • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

6. Add vanilla extract, lime zest, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

   • Note: Scrape the sides of your bowl half way to ensure everything is getting mixed.

7. In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined.

   • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

8. Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.

9. Make the mint sugar for rolling and gently roll the cookie dough lightly in the sugar.

10. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

11. Top each cookie with a Yuzu feve and fresh lime zest.

12. Let the cookies cool for 5 to 10 minutes and enjoy!

Sour Cherry Pecan Brown Butter Oatmeal Cookies

If you can get your hands on fresh sour cherries you need to make these delicious sour cherry pecan brown butter oatmeal cookies. The cookie dough base is loaded with buttery pecans, nutty oats and is laced with deep golden brown butter. Sugared sour cherries get mixed in to create a perfect tangy juicy touch to this cookie. These cookies are so soft and chewy! They are simply irresistible.

Sour Cherry Pecan Brown Butter Oatmeal Cookies

Serving: Makes 12 - 14 cookies

Adapted from: Broma Bakery

Ingredients:

• 1 ½ sticks of unsalted butter (169 grams)

• 1 ⅓ cup all purpose flour (160 grams)

• ½ teaspoon salt

• ½ teaspoon baking soda

• ¾ cup dark brown sugar (150 grams)

• ¼ cup white sugar (50 grams)

• 1 egg

• 1 egg yolk

• 2 teaspoon vanilla paste

• ⅔ cup old fashioned rolled oats (55 grams)

• ½ cup drained sugared sour cherries (~60 grams) - see below

• ½ cup pecans (65 grams)

Sugared Sour Cherries

• 1 cup fresh sour cherries (120 grams)

• 1 tablespoons white sugar (13 grams)

Method:

Make the Sugared Cherries

1. Wash, destem and pit the sour cherries.

2. Sprinkle the sour cherries with white sugar and set aside.

3. Once the cherries have been macerated in the sugar for about 20 minutes, press the cherry mixture through a strainer, separating the extra liquid from the cherry mixture. Set the drained cherry mixture to the side.

   • Note: You can make a syrup out of the cherry sugar liquid to top on granola bowls, pancakes or yogurt!

Make Cookie Dough

1. First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

2. While the butter cools, in a medium bowl combine all purpose flour, salt, baking soda and whisk till just combined. Set aside

3. In a separate bowl, add the cooled brown butter, dark brown sugar, white sugar and whisk or beat until fully combined.

4. Once the butters and sugar are combined add the egg, egg yolk and vanilla paste and whisk until incorporated.

5. Add the oats, the drained sour cherries and chopped pecans and give it a good mix until everything is combined.

6. Refrigerate the cookie dough for at least 12 hours or overnight.

7. When ready to bake, preheat the oven to 350 degrees and line a baking pan with parchment paper.

8. Scoop out 2 tablespoon sized cookie dough balls and arrange them on the baking tray leaving 2 inches between each other and the edge of the tray.

9. Bake the cookies for about 8 to 10 minutes or just until the cookies are golden around the edges and are still gooey in the center.

   • Note: The cookies will continue to bake after you pull them out so don’t worry about under baking them. This will ensure you have a chewy soft cookie.

10. Once cookies are finished baking pull them out and scoot them into shape using a cookie cutter or bowl.

11. Let the cookies cool and then enjoy!

BUCKWHEAT + ALMOND + APRICOT COOKIES

Chewy, warm nutty buckwheat cookies are loaded up with chopped juicy dried apricots and toasty crunchy almonds. These cookies have a whole lot of buckwheat flavor while being deliciously chewy and thick. Each cookies gets topped with a delicious Valrhona Almond Inspiration feve for a creamy, sweet dimension.

Buckwheat + Almond + Apricot Cookies

Serving: Makes 24 cookies

Ingredients:

• 2 cups of all purpose flour (240 grams)

• 1 cup buckwheat flour (120 grams)

• ¾ teaspoon baking soda

• ¾ teaspoon salt

• 2 sticks of butter, at room temperature (226 grams)

• 1 cup of white sugar (200 grams)

• ¾ cup dark brown sugar (150 grams)

• 2 teaspoon vanilla bean paste

• 1 egg (50 grams)

• 1 egg yolk (18 grams)

• 1 cup raw almonds (160 grams)

• ½ cup chopped dried apricots (90 grams)

• 24 Valrhona Almond Inspiration feves (80 grams)

Method:

1. Preheat your oven to 350 degrees.

2. Combine all purpose flour, buckwheat flour, baking soda, salt and whisk until incorporated. Set aside.

3. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

4. Add sugars to the butter and beat for another 2 to 3 minutes until light in color and creamy.

   • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

5. Add vanilla extract, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

   • Note: Scrape the sides of your bowl half way to ensure everything is getting mixed.

6. In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined.

   • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

7. Chop the raw almonds and add them into the cookie dough batter.

8. Add the chopped dried apricots as well and fold until just combined.

9. Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.

10. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set.

    • Note: It’s okay if they look slightly under baked in the center, they will firm up as they cool.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

11. While the cookies are still hot, scoot the cookies with a cookie cutter to get perfectly round cookies!

12. Eat your cookies warm or let the cookies cool for 5 - 10 minutes and enjoy!

Nutty toasty black and white sesame get paired with bright fruity strawberry in the loveliest sugar cookie dough! This riff off @sarah_kieffer Neapolitan cookie is inspired by halva, peanut butter jelly sandwiches and toasty nutty thick tahini.

STRAWBERRY, BLACK + WHITE SESAME NEAPOLITAN COOKIE.

• Recipe adapted from : Sarah Kieffer

• Serving: Makes 15-20 cookies depending on size of cookie scoop

Ingredients:

• 2 ½ cups of all purpose flour (364 grams)

• ¾ teaspoon baking soda

• ¾ teaspoon salt

• 1 ¾ cup of white sugar (350 grams)

• 2 sticks of butter, at room temperature (226 grams)

• 1 tablespoon vanilla bean paste

• 1 egg

• 1 egg yolk

• 2 tablespoons black sesame seeds (20 grams)

• 2 tablespoons white sesame seeds (20 grams)

• ½ cup freeze dried strawberries (12 grams)

• A few drops of red gel food coloring, optional

Method:

1. Preheat your oven to 350 degrees.

2. Combine all purpose flour, baking soda, salt and whisk until incorporated. Set aside.

3. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

4. Add the white sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

   • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

5. Add vanilla extract, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

   • Note: Scrape the sides of your bowl half way to ensure everything is getting mixed.

6. In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined. Set aside

   • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

7. Using your food processor or mortar and pestle, grind the white sesame seeds into a fine powder, set aside. Grind your black sesame seeds and set aside.

8. Give your food processor or mortar and pestle a dry wipe and grind the freeze dried strawberries until it becomes a fine powder. Set aside.

9. Divide the cookie dough evenly into three portions in separate bowls.

10. Mix on low on your mixer or hand knead the ground black sesame into one portion of dough until fully incorporated. Repeat this process for the white sesame in another portion of dough. Set aside.

11. Add the strawberry powder into the last portion of cookie dough and add the food coloring if desired as well. Mix on low on your mixer or hand knead the mixture until combined. Set aside.

12. Using a 1 tablespoon cookie scoop, measure each of the three cookie doughs and gently press them together into a roll them slightly so they look a little swirled.

    • For super accurate cookie dough balls, measure out 15 grams of each flavored cookie dough for a combined cookie dough ball that is about 45 grams.

13. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. . It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

14. Unbaked cookie dough can last for 3 months in the freezer and 1 week in the fridge! Bake up batch and enjoy!

Salty Espresso Buckwheat + Browned Butter Chocolate Bar Cookies

Brown butter, buckwheat and espresso come together to create a deep rich cookie that you can sink you teeth into. These cookies bake into large round cookies that are flat, chewy and rich with warm nutty buckwheat notes. To intensify that nuttiness, browned butter is added for more depth and warmth to the cookie. A hefty spoon of espresso powder is added to create another dimension of flavor. But the real key to a stellar chocolate chip cookie? Using high quality chocolate! This cookie dough gets a whole bar of 70% chocolate added to it. The freshly cut deep dark chocolate chunks pair beautifully with this cookie and turn into these gorgeous puddles of chocolate. This cookie would not be complete without a showering of flaky salt.

Salty Espresso Buckwheat + Browned Butter Chocolate Bar Cookies.

• Recipe adapted from : Sarah Jampel

• Serving: Makes 15-20 cookies depending on size of cookie scoop

Ingredients:

• 9 tablespoons of unsalted butter (128 grams)

• 1 cup + 2 tablespoons of all purpose flour (135 grams)

• 4 tablespoons of buckwheat flour (30 grams)

• 1 teaspoon espresso powder

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ¾ teaspoon salt

• ½ cup white sugar (100 grams)

• ⅓ cup dark brown sugar (67 grams)

• ⅓ cup light brown sugar (67 grams)

• 2 tablespoons of bread flour* (15 grams)

• 1 teaspoon vanilla paste*

• 1 egg

• 2 egg yolks

• 6 - 8 ounces of good dark chocolate

• Flaky sea salt for finishing

Method:

1. First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam, to check on the color of the butter, pull the pan off the stovetop for a few minutes to let the foam subside. The butter should be nutty and golden. Set aside to cool until it is back into a solid state and is soft to the touch. Melt butter on stove top just until it is liquid, set aside and let it cool.

2. Combine all purpose flour, bread flour, buckwheat flour, espresso powder, baking soda, baking powder and salt in a clean bowl. Set aside.

3. Add white sugar, brown sugars and the two tablespoons of bread flour into your pot of melted butter and whisk vigorously until homogeneous.

   • Note: The butter should not separate from the sugars, it should be well combined.

4. Add eggs, egg yolk and vanilla bean paste into the sugar mixture and whisk until nice and smooth.

5. Fold in the flour mixture into the brown sugar mixture until no more flour pockets are visible.

6. Chop up your choice of good dark chocolate into bite sized chunks and fold it right into the cookie dough.

   • Note: I like to use Valrhona Caraibe baking bar, Guittard 64% baking bar or a nice bar of Tony’s 70% dark chocolate.

7. Once the chocolate is combined, refrigerate the dough for at least an hour.

   • Note: This makes it easy to scoop out the dough into balls.

8. Once dough has been refrigerated, scoop dough into balls and place them in your fridge for 12 hours.

   • Note: Now, this step is optional but I highly recommend it! I find that my cookies taste even better after this step! The chill time helps meld the flavors and make the cookies nice and chewy.

9. When ready to bake, preheat the oven to 375 degrees.

10. Place a piece of parchment on your baking tray and leave at least 2 inches between between each cookie and the edge of the pan.

11. Bake the cookies for about 8 to 10 minutes until the cookies are puffy and golden.

12. When you pull the cookies out, give the pan a nice bang your counter. They get a nice little crinkly edge.

13. Scoot your cookies with a cookie cutter or a small round bowl to create a nice smooth edge for any wonky looking cookies.

14. Let the cookies cool for about 5 to 6 minutes. Shower them with flaky sea salt and enjoy!

Dark Chocolate & Rose Cookies with Nutella Centers

Rich, deep and sensuous. Just a few adjectives to describe these lusciously chewy dark chocolate cookies. Shards of dark 70% gianduja chocolate get folded into a luxuriously chocolate sugar cookie dough and then get stuffed with a frozen Nutella dollop. Once baked, these chocolatey cookies brim and beam with warm chocolate puddles, centers and chasms. A showering of more chocolate, rose petals and flaky salt make them not only beautiful but texturally delightful. All you chocolate lover this one is for you! Grab your best chocolate and make yourself a batch.

Dark Chocolate & Rose Cookies with Nutella Centers

Recipe Adapted from: Sarah Kieffer’s 100 Cookies Book

Serving: Makes 24 cookies

Ingredients:

• ¼ - ⅓ cup Nutella (60 to 80 grams)

• 2 cups of all purpose flour (284 grams)

• ½ cup of Dutch-process coca powder - I like Valrhona (50 grams)

• ¾ teaspoon baking soda

• ¾ teaspoon salt

• 2 sticks of butter, at room temperature (226 grams)

• 1 ¾ cup of white sugar (350 grams)

• 1 teaspoon vanilla bean paste

• 1 egg (50 grams)

• 1 egg yolk (18 grams)

• ⅓ cup dark chocolate chips (47 grams)

• Dried Rose petals, for garnish

• Flaky salt, for garnish

• Dark Chocolate pearls, for garnish

Method:

Prep the Nutella Centers

1. Place the Nutella into a plastic sandwich bag or an icing bag. Cut the tip of the bag and make 24 dime sized dollops of Nutella on a parchment lined tray/plate. Place the Nutella dollops in the freezer and let them freeze for at least 15 minutes or until firm. In the meantime, make the cookie dough.

Make the Chocolate Cookie Dough

1. Preheat your oven to 350 degrees.

2. Combine all purpose flour, Dutch process cocoa powder baking soda, salt and whisk until incorporated. Set aside.

3. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

4. Add sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

   • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

5. Add vanilla extract, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

   • Note: Scrape the sides of your bowl half way to ensure everything is getting mixed.

6. In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined.

   • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

7. Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.

8. Pull out the frozen Nutella dollops from the freezer. They should be firm enough to pull off the parchment. Press the frozen Nutella dollops into each cookie dough ball and seal the edges.

   • Note: Work quickly as the frozen Nutella will soften very quickly and become hard to handle. I find it easiest to assemble one or two cookies at a time while leaving the rest of the Nutella dollops in the freezer so they remain firm.

9. Top each cookie dough ball with chopped dark chocolate chunks. Gently press the chocolate in.

10. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set.

    • Note: It’s okay if they look slightly under baked in the center, they will firm up as they cool.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

11. While the cookies are still hot, gently sprinkle a few chocoalte pearls, sprinkle dried rose petals and some flkay sea salt for garnish. Don’t forget to scoot the cookies with a cookie cutter to get perfectly round cookies!

12. Eat your cookies warm or let the cookies cool for 5 - 10 minutes and enjoy!