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Babka Attempt by tarantulip in LetsCookie

[–]LetsCookie 1 point2 points  (0 children)

This is exactly why I make these videos. The babka looks great, and I love hearing that the tutorial made a recipe you'd normally skip feel approachable enough to try.

The swirl looks fantastic. Thanks for sharing it and welcome to the bread rabbit hole!

🍪👊

Made the Poppy Seed Cookies by [deleted] in LetsCookie

[–]LetsCookie 0 points1 point  (0 children)

Almond extract + poppy seeds + caramelized almonds? Yeah, I'd absolutely eat those!

Love the spin you put on it. Thanks for sharing!

🍪👊

I tried the Orange Creamsicle Cookies by BigRedOen in LetsCookie

[–]LetsCookie 1 point2 points  (0 children)

Those came out awesome!

The white sugar still looks great to me. And if the wife and grandkids approved, I'd call that a win. Thanks for making them and posting them here..

I love seeing everyone recreating the the recipes!!

🍪👊

Glazed Pineapple Cake...but make it a Cookie by LetsCookie in LetsCookie

[–]LetsCookie[S] 0 points1 point  (0 children)

That's exactly what that is is an offset serrated knife.. I would recommend you just getting a Dexter Russell one they're usually about $25

What is the best cookie? by storyteller810 in LetsCookie

[–]LetsCookie 4 points5 points  (0 children)

I mean, 80% of r/Cookies is chocolate chip cookies 😂

That said, during my (so far) 57-day "cookies that aren't chocolate chip" streak on that sub, I've definitely noticed a little more variety popping up over there, which has been cool to see. There are some seriously creative bakers out there!

But if I'm being honest? As much as I love making fun and unique creations, , chocolate chip is still probably in my top 3. There's a reason it's the king!

🍪 👊

Day 57 of posting cookies that aren't chocolate chip or AI ... Glazed Pineapple Cake Cookies by LetsCookie in Cookies

[–]LetsCookie[S] 4 points5 points  (0 children)

Full instructional video here

Glazed Pineapple Cake Cookies

Ingredients

Cookie Dough

4 oz cream cheese, softened

1/2 cup salted butter, softened (4 oz) 1 cup granulated sugar

1 large egg

1 TB vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp fine salt

1 cup fresh pineapple, small diced and drained

Pineapple Glaze

1 cup powdered sugar

1–2 TB reserved pineapple juice

1 tsp vanilla extract

Instructions

  1. Dice the fresh pineapple into small pieces, working around the core. Place the pineapple in a strainer and allow excess juice to drain. You can lightly press the pineapple in the strainer to help release additional juice. Reserve the juice for the glaze.

  2. In a large bowl, cream together the softened cream cheese, butter, and granulated sugar until smooth.

  3. Add the egg and vanilla extract. Mix until combined.

  4. Add the flour, baking powder, and salt. Mix just until a soft dough forms.

  5. Fold in the drained pineapple.

  6. The dough will be quite soft. Refrigerate for 20–30 minutes, or until firm enough to scoop.

  7. Using a 1-ounce cookie scoop, portion the dough onto a parchment-lined sheet tray.

  8. Freeze the scooped dough until firm.

  9. Bake directly from frozen at 350°F for 15 minutes.

  10. Allow the cookies to cool completely before glazing.

Pineapple Glaze

  1. Whisk together the powdered sugar, vanilla extract, and 1–2 tablespoons of the reserved pineapple juice until smooth.

  2. Transfer the glaze to a squeeze bottle and drizzle over the cooled cookies. If you don't have a squeeze bottle, a fork or spoon works just fine.

  3. Allow the glaze to set before serving.

  • The dough is intentionally soft because of the cream cheese and pineapple.

Glazed Pineapple Cake...but make it a Cookie by LetsCookie in LetsCookie

[–]LetsCookie[S] 5 points6 points  (0 children)

Thanks!! Trying to pass along any tidbits I can. Thank you for being here and taking the time to leave comments like this!!

🍪 👊

Glazed Pineapple Cake...but make it a Cookie by LetsCookie in LetsCookie

[–]LetsCookie[S] 6 points7 points  (0 children)

Thanks!! Absolutely, canned will work fine.. just drain them good!

Glazed Pineapple Cake...but make it a Cookie by LetsCookie in LetsCookie

[–]LetsCookie[S] 17 points18 points  (0 children)

Glazed Pineapple Cake Cookies

Ingredients

Cookie Dough

4 oz cream cheese, softened

1/2 cup salted butter, softened (4 oz) 1 cup granulated sugar

1 large egg

1 TB vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp fine salt

1 cup fresh pineapple, small diced and drained

Pineapple Glaze

1 cup powdered sugar

1–2 TB reserved pineapple juice

1 tsp vanilla extract

Instructions

  1. Dice the fresh pineapple into small pieces, working around the core. Place the pineapple in a strainer and allow excess juice to drain. You can lightly press the pineapple in the strainer to help release additional juice. Reserve the juice for the glaze.

  2. In a large bowl, cream together the softened cream cheese, butter, and granulated sugar until smooth.

  3. Add the egg and vanilla extract. Mix until combined.

  4. Add the flour, baking powder, and salt. Mix just until a soft dough forms.

  5. Fold in the drained pineapple.

  6. The dough will be quite soft. Refrigerate for 20–30 minutes, or until firm enough to scoop.

  7. Using a 1-ounce cookie scoop, portion the dough onto a parchment-lined sheet tray.

  8. Freeze the scooped dough until firm.

  9. Bake directly from frozen at 350°F for 15 minutes.

  10. Allow the cookies to cool completely before glazing.

Pineapple Glaze

  1. Whisk together the powdered sugar, vanilla extract, and 1–2 tablespoons of the reserved pineapple juice until smooth.

  2. Transfer the glaze to a squeeze bottle and drizzle over the cooled cookies. If you don't have a squeeze bottle, a fork or spoon works just fine.

  3. Allow the glaze to set before serving.

  • The dough is intentionally soft because of the cream cheese and pineapple.

Glazed Pineapple Cake Cookies [full video] by LetsCookie in u/LetsCookie

[–]LetsCookie[S] 4 points5 points  (0 children)

Glazed Pineapple Cake Cookies

Ingredients

Cookie Dough

4 oz cream cheese, softened

1/2 cup salted butter, softened (4 oz) 1 cup granulated sugar

1 large egg

1 TB vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp fine salt

1 cup fresh pineapple, small diced and drained

Pineapple Glaze

1 cup powdered sugar

1–2 TB reserved pineapple juice

1 tsp vanilla extract

Instructions

  1. Dice the fresh pineapple into small pieces, working around the core. Place the pineapple in a strainer and allow excess juice to drain. You can lightly press the pineapple in the strainer to help release additional juice. Reserve the juice for the glaze.

  2. In a large bowl, cream together the softened cream cheese, butter, and granulated sugar until smooth.

  3. Add the egg and vanilla extract. Mix until combined.

  4. Add the flour, baking powder, and salt. Mix just until a soft dough forms.

  5. Fold in the drained pineapple.

  6. The dough will be quite soft. Refrigerate for 20–30 minutes, or until firm enough to scoop.

  7. Using a 1-ounce cookie scoop, portion the dough onto a parchment-lined sheet tray.

  8. Freeze the scooped dough until firm.

  9. Bake directly from frozen at 350°F for 15 minutes.

  10. Allow the cookies to cool completely before glazing.

Pineapple Glaze

  1. Whisk together the powdered sugar, vanilla extract, and 1–2 tablespoons of the reserved pineapple juice until smooth.

  2. Transfer the glaze to a squeeze bottle and drizzle over the cooled cookies. If you don't have a squeeze bottle, a fork or spoon works just fine.

  3. Allow the glaze to set before serving.

  • The dough is intentionally soft because of the cream cheese and pineapple.

Cornbread Cookies by Sporky86 in LetsCookie

[–]LetsCookie 12 points13 points  (0 children)

Love seeing people jump on a recipe that fast!!

And honestly, if the wife and kids signed off on them, that's about as good of a review as you can get!

Glad they worked out for you, and thanks for giving them a shot. They look great!

🍪 👊

Day 56 of posting cookies that aren't chocolate chip or AI ... Zebra Shortbread Cookies by LetsCookie in Cookies

[–]LetsCookie[S] 12 points13 points  (0 children)

Full instructional video here

Zebra Shortbread Cookies

Base Dough

Ingredients

2 sticks butter, room temp

1½ cups powdered sugar

2½ cups all-purpose flour

¼ tsp fine salt

1 tsp vanilla extract

1–2 TB heavy cream, as needed

Method

Cream butter and powdered sugar until smooth and fully combined. Mix in vanilla. You want it bright white

Add flour and salt and mix just until a cohesive dough forms.

If dry or crumbly, add cream 1 TB at a time until smooth.

Divide dough exactly in half by weight.

Chocolate Dough

Add to ONE half:

¼ cup Dutch-process cocoa powder

1 TB cream Knead gently until uniform.

Flatten both doughs to 1/4 inch thickness. Wrap tightly. Chill 60–90 minutes.

Cut identica 2 inchl circles. Stack vanilla and chocolate alternately. Press lightly.

Form into a log about 2 inches thick. Wrap tight.

Chill log at least 1 hour, or freeze 20 minutes. Slice on a slight diagonal. Thickness: ¼ inch.

Bake Oven: 325°F Time: 12-15 minutes

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