Cookie Remix: An Incredible Collection of Treats Inspired By Sodas, Candies, Ice Creams, Donuts and More

Cookie Remix: An Incredible Collection of Treats Inspired By Sodas, Candies, Ice Creams, Donuts and More

by Megan Porta

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Product Details

ISBN-13: 9781624145193
Publisher: Page Street Publishing
Publication date: 01/30/2018
Pages: 176
Sales rank: 408,949
Product dimensions: 6.54(w) x 8.03(h) x 0.55(d)

About the Author

Megan Porta is the founder of the popular food blog Pip andEbby. Her work has been featured in Woman’s World and Southern Living. Shelives in Minneapolis.

Read an Excerpt

CHAPTER 1

Drinks

Cookies inspired by soda, coffee and more!

My family's favorites from this section:

Me: Dark Roast Coffee Cookies — The deep richness of this cookie combined with the gooey dark chocolate and extra caffeine kick made it my favorite of all of the drink-inspired cookies!

Hubby Dan: White Russian Cookies — "I had to make a White Russian immediately after eating it because it was so good and tasted so much like the drink. It was the first cookie that broke down my willpower. I had no self- control and ate three in a row."

Elijah (age 10): Cherry Cola Cookies — "It was amazing!"

Sammy (age 7): Cherry Lemon-Lime Cookies — "I loved that cookie because I really like cherries."

Creating cookies inspired by drinks was the first idea that got me excited about this cookbook. There are so many different types of beverages to enjoy and they are enjoyed for endless reasons. Drinks can be thirst-quenching, relaxing, refreshing, stimulating and comforting. They can be rich, light, spicy, sweet, creamy, sparkly and fruity. Drinks are a staple at every type of meal or event, whether it's a simple dinner alone or a party with hundreds of people.

I have loved transforming my favorite beverages into cookies. What has been even more fun is watching a friend bite into a cookie followed by, "This tastes just like a can of Cherry Coke!" I have always loved adding surprise elements to food, whether it's a secret spice in mashed potatoes or a piece of candy hidden inside a brownie. Combining beverages with cookies has been fun and delicious!

Root Beer Float Cookies

MAKES 30 COOKIES

There are a handful of perfect flavor combinations that were just meant to find one another, root beer and vanilla ice cream being one of them. Drinking a root beer float brings me back to hot summer days spent with my dad in Iowa. I created this cookie with so much love, thinking back on those wonderful, carefree days of childhood. It could not have tasted more true to the summer treat. I shared a few with a friend and the first word out of her mouth was, "childhood."

COOKIES

¾ cup (1½ sticks; 167 g) salted butter, softened
FROSTING

½ cup (1 stick; 112 g) salted butter, softened
MAKE THE COOKIES

Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown and granulated sugar, eggs, root beer concentrate and milk and beat on medium speed until creamy and free of lumps.

In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.

Using a medium cookie scoop, drop the dough by 1½ tablespoons (22.5 g) 2 inches (5 cm) apart onto the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven and transfer the cookies to a wire rack and let cool.

MAKE THE FROSTING

Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the butter, confectioners' sugar and root beer concentrate. Add the milk 1 tablespoon (15 ml) at a time until the desired consistency is reached. Beat on medium speed for 3 minutes.

ASSEMBLE THE COOKIES

Spread the frosting over the cookies.

Cherry Lemon-Lime Cookies

MAKES 38 COOKIES

Whoever had the idea to combine cherries with lemons and limes is my hero. I am a huge fan of cherries with anything, but somehow this trio is extra exciting. I love Cherry 7UP for this reason and this cookie is the perfect replica of the refreshing drink!

COOKIES

¾ cup (1½ sticks; 167 g) salted butter, softened
TOPPING

38 maraschino cherries

MAKE THE COOKIES

Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, granulated sugar, egg and soda and beat on medium speed until creamy and free of lumps.

In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.

Transfer half of the dough to a medium bowl. To one half of the dough, add the cherry juice and 3 to 5 drops of the red food coloring. To the other half, add the lime and lemon zest and swirl in 3 to 5 drops of the green food coloring.

Scoop out 1 teaspoon (5 g) of each color of dough and roll each into a ball. Gently squish the balls together and place 2 inches (5 cm) apart on the prepared baking sheets. Repeat the process with the remaining dough. Sprinkle with granulated sugar. Bake in the preheated oven for 9 to 10 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven, transfer the cookies to a wire rack and let cool.

ASSEMBLE THE COOKIES

Immediately before serving, place 1 cherry on top of each cooked cookie.

Dark Roast Coffee Cookies

MAKES 36 COOKIES

One of my favorite simple pleasures is that little kick of energy and motivation I feel after enjoying a cup of coffee. The only thing better is feeling that same kick after eating a coffee-flavored cookie that also contains gooey chocolate. This cookie is out-of-this-world amazing. The dark roast coffee and dark chocolate give it a deep, robust flavor that you will fall in love with.

¾ cup (1½ sticks; 167 g) salted butter, softened
Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown and granulated sugar, egg, vanilla and coffee and beat on medium speed until creamy and free of lumps.

In a separate bowl, combine the flour, cocoa powder, instant coffee granules, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Stir in the chocolate chips.

Using a medium cookie scoop, place 1½-tablespoon-size (22.5-g) chunks of batter in your hands and roll into balls. Place 2 inches (5 cm) apart on the prepared baking sheets. Press down slightly on each ball and sprinkle with turbinado sugar. Bake in the preheated oven for 9 to 11 minutes, or until the centers of the cookies are cooked through. Remove from the oven, transfer the cookies to a wire rack and let cool.

Margarita Cookies

MAKES 36 COOKIES

My husband and I always joke that we should have been born in Mexico. We both love spicy Mexican food and margaritas more than the average American. Dan makes a killer margarita that he has perfected over the years. It is by far my most favorite alcoholic beverage, which is why I was giddy about transforming it into a cookie! Do you know how much fun it is to add tequila to cookie batter? I love the subtle hint of alcohol and the delicious resemblance to its liquid counterpart.

COOKIES

1 cup (2 sticks; 225 g) salted butter, softened
GLAZE

2 cups (240 g) confectioners' sugar
MAKE THE COOKIES

Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, granulated sugar, eggs, vanilla, lime juice and tequila and beat on medium speed until creamy and free of lumps. Add the lime zest and mix until just combined.

In a separate bowl, combine the flour, baking powder, margarita salt and food coloring. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.

Using a medium cookie scoop, place 1½-tablespoon-size (22.5-g) chunks of batter in your hands and roll into balls. Place 2 inches (5 cm) apart on the prepared baking sheets and bake in the preheated oven for 10 to 12 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven, transfer the cookies to a wire rack and let cool.

MAKE THE GLAZE

Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioners' sugar and milk 1 tablespoon (15 ml) at a time until the desired consistency is reached. Beat on medium speed until free of lumps.

ASSEMBLE THE COOKIES

Drizzle the glaze over the tops of the cookies.

Chocolate White Russian Cookies

MAKES 36 COOKIES

Incorporating alcohol into a cookie can be challenging. In this recipe, the flavors of the vodka and coffee-flavored liqueur are noticeable but they do not detract from the other amazing flavors. If you are in the mood for a Chocolate White Russian without the hangover, you have found your match!

COOKIES

½ cup (1 stick; 112 g) salted butter, softened
GLAZE

3 cups (360 g) confectioners' sugar
TOPPING

Whipped cream

MAKE THE COOKIES

Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown and granulated sugar, egg, liqueur, vodka and cream and beat on medium speed until creamy and free of lumps.

In a separate bowl, combine the flour, baking soda, baking powder, salt and coffee granules. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Stir in the chocolate chips.

Using a medium cookie scoop, place 1½-tablespoon-size (22.5-g) chunks of batter in your hands and roll into balls. Place 2 inches (5 cm) apart on the prepared baking sheets and press down on each ball slightly. Bake in the preheated oven for 10 to 12 minutes, or until the cookies are uniformly puffy. Remove from the oven, transfer the cookies to a wire rack and let cool.

MAKE THE GLAZE Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioners' sugar, cocoa powder and liqueur. Add the milk 1 tablespoon (15 ml) at a time until the desired consistency is reached. Beat on medium speed for 2 minutes.

ASSEMBLE THE COOKIES

Drizzle the glaze over the tops of the cookies. Top each cookie with 1 to 2 teaspoons (5 to 10 ml) of whipped cream.

Cherry Cola Cookies

MAKES 30 COOKIES

I remember when Cherry Coke first came out. People raved about it, oh my gosh you'd think alcohol had just been invented. I begged my mom to buy a six-pack of those cute mini cans (remember those?) every time we went to the store. The simple addition of cherries to that irresistible Coca-Cola flavor was enough to send the entire country into a frenzy. The cookie version of that drink elicits those same frenzied feelings. I love it when simple things are so good.

1 cup (2 sticks; 225 g) salted butter, softened
Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown and granulated sugar, egg, vanilla, cola extract and cherry juice and beat on medium speed until creamy.

In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter mixture and mix until just combined. Stir in the dried cherries.

Using a medium cookie scoop, place 1½-tablespoon-size (22.5-g) chunks of batter in your hands and roll into balls. Place 2 inches (5 cm) apart on the prepared baking sheets and bake in the preheated oven for 11 to 13 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven, transfer the cookies to a wire rack and let cool. Remove the cookies from the oven and immediately press 1 maraschino cherry into the top center of each cookie.

Apple Cider Cookies

MAKES 34 COOKIES

My favorite things about fall include: crisp cool air, fires in the fireplace, scary movies, warm comforting beverages and anything involving apples. Wrap it all together and I'm snuggled on the couch with my cute hubby, a fire at our feet. A scary movie is on TV and we're enjoying steaming hot mugs of apple cider. Pure fall heaven, people! This cookie is that scene wrapped up in a single crisp and delicious bite.

COOKIES

¾ cup (1½ sticks; 167 g) salted butter, softened
ICING

½ cup (45 g) freeze-dried apple
TOPPING

2 tsp (5 g) ground cinnamon

MAKE THE COOKIES

Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown and granulated sugar, egg and vanilla and beat on medium speed until creamy and free of lumps. Add the apple butter and mix until combined.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.

Using a medium cookie scoop, drop the dough by 1½ tablespoons (22.5 g) 2 inches (5 cm) apart onto the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes, or until golden brown around the bottom edges with no uncooked dough in the centers. Remove from the oven, transfer the cookies to a wire rack and let cool.

MAKE THE ICING

Place the freeze-dried apples in a coffee grinder or small food processor and grind into a powder.

Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the apple powder and confectioners' sugar. Add the apple cider 1 tablespoon (15 ml) at a time until the desired consistency is reached. Beat on medium speed until free of lumps.

ASSEMBLE THE COOKIES

Spread the icing on the cookies and sprinkle with cinnamon.

(Continues…)



Excerpted from "Cookie Remix"
by .
Copyright © 2018 Megan Porta.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction 6

Drinks 11

Root Beer Float Cookies 13

Cherry Lemon-Lime Cookies 14

Dark Roast Coffee Cookies 17

Margarita Cookies 18

Chocolate White Russian Cookies 21

Cherry Cola Cookies 22

Apple Cider Cookies 25

Blueberry Mojito Cookies 26

Blackberry Ice Cream Soda Cookies 29

Earl Grey Lemon Tea Cookies 30

Raspberry Lemonade Cookies 33

Chocolate Macchiato Cookies 34

Moscow Mule Cookies 37

Eggnog Cookies 38

Strawberry Milkshake Cookies 41

Blackberry Green Tea Cookies 42

Limoncello Cookies 45

Tropical Fruit Smoothie Cookies 46

Salted Caramel Latte Cookies 49

Pumpkin Spice Latte Cookies 50

Chai Tea Cookies 53

Rum Punch Cookies 54

Chocolate Banana Malt Cookies 57

Peppermint Hot Chocolate Cookies 58

Shirley Temple Cookies 61

Cakes and Pies 63

Key Lime Pie Cookies 65

Triple Chocolate Cake Cookies 66

Cherry Pie Cookies 69

Black Forest Cake Cookies 70

Mixed Berry Crumble Cake Cookies 73

Lemon Poppy Seed Cake Cookies 74

Red Velvet Cake Cookies 77

Salted Caramel Apple Pie Cookies 78

Turtle Cake Cookies 81

Strawberry Shortcake Cookies 82

Boston Cream Pie Cookies 85

Molten Lava Cake Cookies 86

Oatmeal Spice Cake Cookies 89

Banana Cream Pie Cookies 90

Carrot Cake Cookies 93

Sour Cream Raisin Cake Cookies 94

Birthday Cake Cookies 97

Strawberry Cheesecake Cookies 98

Rum Cake Cookies 101

Blueberry Pie Cookies 102

Cinnamon Cream Cheese Crumb Cake Cookies 105

Cookie Dough Cheesecake Cookies 106

German Chocolate Cake Cookies 109

Pumpkin Pie Cookies 110

Triple Chocolate Pecan Pie Cookies 113

Sweet Treats 115

Blueberry Buttermilk Pancake Cookies 117

Neapolitan Ice Cream Cookies 118

Cinnamon French Toast Cookies 121

Strawberry Sprinkle Donut Cookies 122

Vanilla Ice Cream Waffle Cone Cookies 125

Chocolate Ego Cookies 126

Frosted Animal Cracker Cookies 129

Chocolate Raspberry Waffle Cookies 130

Peanut Butter Cup Cookies 133

Strawberry Sundae Cookies 134

Dark Chocolate Pudding Cookies 137

Oatmeal Cream Pie Cookies 138

Rocky Road Fudge Cookies 141

Jelly-Filled Donut Cookies 142

Fried Ice Cream Cookies 145

Cannoli Cookies 146

Chocolate Peanut Cookies 149

Cinnamon Roll Cookies 150

Triple Chocolate Fudge Cookies 153

Chocolate Almond Cookies 154

Banana Split Cookies 157

Chocolate Peanut Butter Crispy Rice Cookies 158

Creamy Orange Cookies 161

S'mores Cookies 162

Pecan Candy Cookies 165

Resources 166

Acknowledgments 172

About the Author 173

Index 174

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Cookie Remix: An Incredible Collection of Treats Inspired By Sodas, Candies, Ice Creams, Donuts and More 5 out of 5 based on 0 ratings. 1 reviews.
Brook24 More than 1 year ago
I love the concept of this book, I love the recipes in this book, and I love how the author added her personal style to the cookbook! This is a great gift for anyone who has a sweet tooth. And you don't have to love baking to enjoy this book.