Cookies You’ve Probably Never Had Before

Who doesn’t love cookies?

They taste like magic, are the perfect reminder of your childhood, and have proved to be the best snack around.

Even though everyone has a favorite cookie (the chocolate chip cookie, obviously), trying new flavors never hurt anyone.

So, we have 4 new and amazing cookies for you to make!

Know More – Your Favorite Desserts, But As Cake!

WHICH COOKIES SHOULD I MAKE?

RUGELACH

The fanciest of all cookies.

Cookies You've Probably Never Had Before

  • 2 c. all-purpose flour, plus more for surface
  • 1/2 tsp. kosher salt
  • 1 c. (2 sticks) cold butter, cut into large chunks
  • 1 (8-oz.) block cold cream cheese, cut into large chunks
  • Egg wash, for brushing
  • Coarse sugar, for sprinkling
  • 1/3 c. raspberry or apricot preserves
  • 2 tbsp. cinnamon-sugar
  • 1/2 c. walnuts
  • 1/4 c. packed brown sugar
  • 1 tsp. cinnamon
INSTRUCTIONS
  • In a food processor, pulse flour and salt together. Add butter and cream cheese and pulse until a dough starts to come together. Turn dough out onto a clean surface and divide in half. Shape each into a disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  • When ready to roll, place dough at room temperature for 15 minutes to make it easier to roll. Preheat oven to 350° and line 2 large baking sheets with parchment. For jam filling: Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Place jam in a microwave safe bowl and heat until liquified, 10 seconds. Spread jam over dough and sprinkle with cinnamon sugar.
  • Using a pizza cutter or knife, cut dough into 8 triangles. Starting at the bigger end, roll up each triangle and place on prepared baking sheets. Place into freezer for 15 minutes.
  • For walnut filling: In a food processor, pulse walnuts, sugar, and cinnamon together into fine crumbs. Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Spread walnut filling over dough and lightly press into dough with your hands.
  • Using a pizza cutter or knife, cut dough into 8 triangles. Starting at the bigger end, roll up each triangle and place on prepared baking sheets. Place into freezer for 15 minutes.
  • Brush rugelach with egg wash and sprinkle with coarse sugar. Bake until golden, 20 minutes. Let cool before serving.

CREME BRÛLÉE SUGAR COOKIES

The elegance of creme brûlée, the unfiltered joy of sugar cookies.

Cookies You've Probably Never Had Before

  • 3/4 c. (1 1/2 sticks) butter, softened
  • 1/2 c. packed brown sugar
  • 1/2 c. granulated sugar
  • 1 large egg
  • 1 tbsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 (8-oz.) block cream cheese, softened
  • 1 1/4 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 1/4 c. granulated sugar
INSTRUCTIONS
  • Preheat oven to 350° and line two cookie sheets with parchment. Cream butter and sugars until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla.
  • In another bowl, whisk together flour, cornstarch, baking soda, and salt, then add mixture to wet ingredients and mix until smooth. Dough will be thick.
  • Using a small cookie scoop, place tablespoon balls of dough onto parchment-lined cookie sheets. Press down lightly on each cookie to flatten slightly. Bake until edges are just starting to brown, 9 to 10 minutes.
  • Remove from oven and let cool 2 to 3 minutes, then transfer to a cooling rack to cool completely.
  • Make frosting: Beat cream cheese until smooth. Add powdered sugar and vanilla and mix until smooth.
  • Put sugar into a small bowl. Spread about a tablespoon of frosting onto tops of each cookie, then press into granulated sugar, coating frosting with sugar.
  • Just before serving, use a kitchen torch to caramelize sugar on top, then set aside to cool. Store cookies in the fridge for up to 4 days.

HAMANTASCHEN

Little pockets of joy.

Cookies You've Probably Never Had Before

  • 4 1/2 c. all-purpose flour, plus more for surface
  • 1 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 c. (2 sticks) butter, softened
  • 1 c. granulated sugar
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 1 (12-oz.) can Solo apricot fruit filling
  • Egg wash
INSTRUCTIONS
  • In a medium bowl, whisk flour, baking powder, and salt until combined.
  • In a large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla and beat until well combined. Add dry ingredients to the wet and beat until just combined.
  • Turn dough onto a piece of plastic wrap and form into a ball. Wrap in plastic and flatten into a disc. Refrigerate until very cold, at least 2 hours and up to overnight.
  • Line 2 large baking sheets with parchment paper. On a lightly floured surface roll out one disc of dough into a ¼-inch thick circle. Using a 3 ½ inch round cutter, cut out circles and arrange on prepared baking sheets. Top each circle with a heaping teaspoon of apricot filling in the center. Brush outer circle with egg wash. Bring up three corners and pinch to form a triangle.
  • Freeze cookies until firm, about 20 minutes.
  • Preheat oven to 375°. Bake until golden on bottom, 12 to 15 minutes. Let cool on a wire rack.

Know More – 3 Must-Have Tools If You’re A Baker

CORN COOKIES

Who would’ve thought to use corn in cookies?

  • 1 (8.25-oz.) can creamed corn
  • 2 tbsp. heavy cream
  • 1/2 c. granulated sugar
  • 1/2 c. (1 stick ) butter, softened
  • 3 tbsp. packed brown sugar
  • 1/2 tsp. kosher salt
  • 1 large egg yolk
  • 3/4 c. all-purpose flour
  • 2/3 c. fine cornmeal
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
INSTRUCTIONS
  • Over a medium bowl, drain and press creamed corn through a mesh strainer. In a small pot over medium-low heat, combine 1/4 cup corn liquid, cream, and granulated sugar and cook until thickened and caramel-like, about 8 to 10 minutes. Transfer to heat-proof bowl, then chill in fridge to let cool completely, about 30 minutes.
  • In a large bowl using a hand-mixer or in the bowl of a stand mixer, cream together butter, brown sugar, and salt until smooth. Add in cooled corn caramel and continue to beat until mixture is lightened and resembles frosting, 2 to 3 minutes. Add in egg yolk and beat to combine fully, scraping down sides of bowl as needed.
  • Fold in flour, cornmeal, baking soda, and baking powder until fully combined. Cover and transfer to the refrigerator and chill for at least 2 hours, preferably overnight.
  • Scoop and roll chilled dough into 1 1/2″ balls, about 2 tablespoons each. Place in a single layer on a parchment-lined plate or baking sheet and freeze for at least 30 minutes.
  • When ready to bake, preheat oven to 350°. Line two baking sheets with parchment. Transfer frozen dough balls to prepared sheets, spaced 4″ apart.
  • Bake until edges are deeply golden and center is puffy, about 12 minutes.
  • Let cool on baking sheets for 5 minutes, then use a fish-spatula to transfer to a cooling rack.

These recipes are by Delish.

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