Chocolate Baked Doughnuts with Chocolate Glaze

Chocolate Baked Doughnuts with Chocolate Glaze via bakeforcoffee.com

I’ve been on the hunt for a good, hearty, baked chocolate cake doughnut recipe. The baked cake doughnuts I have made in the past have come out very light and airy, like the texture you would get from using box cake mix. Side note- please know, I have no judgements about boxed cake mix. But they would be so light and airy, that they would just fall apart when dipped into any glaze. For example, there is quite a difference in taste/texture between an old-fashioned cake doughnut versus a fluffy yeast doughnut.

I am so happy to be able to share this baked cake doughnut recipe with you all! It’s  exactly what I was hoping it would be and more! The doughnuts come out very chocolately for all you chocolate lovers out there! They are not dry but not overly moist either. They are perfectly in between. The chocolate glaze adds a whole other level of chocolate richness to them too! I added colorful jimmies to mine, but the possibilities are endless of what you could top them with! Toasted coconut, chopped peanuts, mini chocolate chips, etc.

 

Chocolate Baked Doughnuts with Chocolate Glaze via bakeforcoffee.comThe amount of batter this recipe makes is exactly enough to make six doughnuts. I used a standard doughnut pan .

 

Chocolate Baked Doughnuts with Chocolate Glaze via bakeforcoffee.comFor the chocolate glaze, start off with 2 Tablespoons of milk, and if that is still too thick, add another Tablespoon. I used a total of 3 Tablespoons milk to reach the consistency of glaze I wanted. You don’t want it too thick, otherwise when dipping your doughnuts, they might get stuck in the glaze and fall apart while trying to pull them out. You want the glaze just liquidy enough to where it dips smoothly and the doughnut releases from the glaze with ease, yet isn’t so liquidy that it just makes a dripping mess all over. Unless however, that’s what you are going for. 😉

 

Chocolate Baked Doughnuts with Chocolate Glaze via bakeforcoffee.comIt sure is a good thing this recipe only makes six doughnuts! I know six doesn’t sound like a whole lot, but they are very rich and hearty! I am typically not a milk drinker, but after one bite, milk sounded like the perfect pairing with this doughnut!

 

Chocolate Baked Doughnuts with Chocolate Glaze Recipe

*Makes 6 standard size doughnuts

Doughnut Ingredients:

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (I used Ghirardelli)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar, packed
  • 1/2 cup buttermilk
  • 1 large egg
  • 4 Tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Glaze Ingredients:

  • 1 and 1/4 cups powdered sugar
  • 3 Tablespoons unsweetened cocoa powder
  • pinch of salt
  • 3 to 4 Tablespoons whole milk
  • 2 teaspoons vanilla extract
  • colorful jimmies, toasted coconut, copped peanuts, any topping you like

Doughnut Directions:

  1. Place oven rack in the upper third of the oven. Preheat oven to 325°F. Spray doughnut pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk the flour, cocoa powder, baking soda, salt and brown sugar together until combined.
  3. In a small bowl, whisk the buttermilk, egg. melted butter, and vanilla extract together until combined.
  4. Pour the wet ingredients into the bowl of the dry ingredients. Using a spatula, fold the wet and dry ingredients together until well combined.
  5. Using a spoon, portion the batter into the prepared doughnut baking pan. Each doughnut mold should be about 2/3 full.
  6. Bake doughnuts for 11-13 minutes or until a toothpick inserted into them comes out clean. Mine baked for exactly 12 minutes.
  7. Remove pan from oven and let cool for about 5 minutes, then transfer the doughnuts to a wire rack to cool completely. Allow the doughnuts to cool completely before glazing.

Glaze Directions:

  1. In a medium bowl, whisk the powdered sugar, cocoa powder and salt together until combined.
  2. Add 2 Tablespoons of milk and all of the vanilla extract to the bowl, whisking to combine.
  3. If the glaze mixture seems thick, add one Tablespoon at a time until it is thick yet still pourable. Or until it is the consistency you want.
  4. Dip half of a doughnut into the glaze, then set back onto the cooling rack. Add jimmies immediately. Repeat for the other 5 doughnuts.

ENJOY!

 

Recipe from Joy the Baker

 

 

Lemon Sugar Cookies

Lemon Sugar Cookies via bakeforcoffee.com

I’ve been on a cookie kick lately. In the past two months, I can’t tell you how many Oatmeal Chocolate Chip cookies I have made (and eaten)! I thought I would change it up completely and put this extra lemon I had to good use, in the form of a cookie! These are simple and very zesty!

To start off, whisk all your dry ingredients in a small bowl and then set it aside. Then using a mixer fitted with the paddle attachment, you beat together the butter and sugar until light and fluffy.

Lemon Chewy Sugar Cookies via bakeforcoffee.com

Lemon Chewy Sugar Cookies via bakeforcoffee.comZest and juice a large lemon, then add the egg, vanilla, lemon juice and zest to the mixer bowl. Beat until combined.

Gradually add the flour mixture until completely combined.

Lemon Chewy Sugar Cookies via bakeforcoffee.comThe cookie dough will be a little bit sticky.

Lemon Chewy Sugar Cookies via bakeforcoffee.comUsing a cookie scoop, make dough balls and then roll in sugar. I used a quarter cup pastel yellow sanding sugar and a quarter cup granulated sugar.

Lemon Chewy Sugar Cookies via bakeforcoffee.comPlace sugared dough balls on a parchment lined cookie sheet one and a half to two inches apart. The cookies will spread quite a bit. Bake until lightly browned around the edges!

Lemon Chewy Sugar Cookies via bakeforcoffee.comLet the cookies cool on the baking sheet for about five minutes then transfer to a cooling rack to cool completely.

Lemon Chewy Sugar Cookies via bakeforcoffee.comThe outer edges are a little bit crispy and the middles are nice and chewy. These cookies are lemony and sweet, and leave a very citrusy after taste! 🙂

Lemon Sugar Cookies Recipe

*Makes 26-30 cookies

Ingredients:

  • 2 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 and 1/2 cups granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • zest of 1 large lemon
  • 4 Tablespoons fresh lemon juice
  • 1/2 cup granulated sugar for rolling the cookie dough balls

Directions

  1. Preheat oven to 350°F and line cookie sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, baking powder and salt. Set bowl to the side.
  3. Using a stand mixer fitted with the paddle attachment, beat together the butter and sugar until smooth and fluffy.
  4. Beat in the egg, vanilla extract, lemon juice and lemon zest.
  5. Gradually add the flour mixture to the mixer bowl and mix until all ingredients are well combined.
  6. Using a cookie scoop, make cookie dough balls one at a time, and then roll in sugar. Place the dough balls on the lined cookie sheets about one and a half to two inches apart.
  7. Bake cookies for 9-11 minutes, or until edges are just slightly beginning to turn brown. Mine baked for exactly 11 minutes.

Enjoy!

Recipe from My Baking Addiction

Chocolate Banana Muffins

Chocolate Banana Muffins via bakeforcoffee.com

After cooking up my oatmeal this morning for breakfast, I went to grab a banana to slice up and throw in my oatmeal, and realized the whole bunch of bananas was way too over ripe.  Which means, banana bread was in the very near future! No complaining here! So as I am enjoying my morning oatmeal, minus sliced bananas,  scrolling through my Instagram feed, I see a recipe for One Bowl Chocolate Banana Muffins. The timing couldn’t have been more perfect! The best thing about this was I had all the ingredients on hand (major plus) AND the recipe calls for using only one bowl (if you could only see the mound of dishes in my sink that need washing right now….oye! So I was able to spare one bowl!) Also, no hand mixer needed. This is a very low maintenance recipe, which I LOVE!

Now, even though muffins are often times associated with being a breakfast item, these are more of an afternoon snack type of muffin. Like when your coffee wears off and you are having an afternoon  sugar low and need a little “boost” as I like to call it. Although, these are amazing combined with a cup of coffee!

These muffins are perfection! They have the perfect balance of chocolate and banana. They are very moist but not greasy as some muffins can be. They rise perfectly while baking, making an even amount of 12 muffins.

Chocolate Banana Muffins via bakeforcoffee.comBefore going into the oven, liners are filled 3/4 full and topped with mini chocolate chips.

Chocolate Banana Muffins via bakeforcoffee.comRight after they are out of the oven, let them sit for five minutes before transferring to a cooling rack.

Chocolate Banana Muffins via bakeforcoffee.comBest served warm, but they were delicious after they had cooled completely too! And they were ah-maz-ing with sips of coffee in between bites!

Chocolate Banana Muffins via bakeforcoffee.com

Chocolate Banana Muffins via bakeforcoffee.com

Chocolate Banana Muffins

*Makes 12 muffins

Recipe

Ingredients:

  • 2 medium over ripe bananas (1 cup or so)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/3 cup + 1 Tablespoon unsweetened almond milk
  • 2/3 cup granulated sugar
  • 1 Tablespoon packed light brown sugar
  • 2 Tablespoons Dutch-processed cocoa powder
  • 1/2 teaspoon sea salt
  • 1 and 1/8 teaspoons baking soda
  • 1 and 2/3 cups all-purpose flour
  • 1/4 cup semisweet mini chocolate chips

Directions:

  1. Preheat oven to 375°F and line a muffin tin with 12 liners.
  2. In a large mixing bowl, using the back of a fork, mash the bananas until there are only very small lumps. Add the vanilla extract and the egg, use fork to whisk the mixture together until completely combined. Then add the vegetable oil and milk, stirring until combined. Add the granulated sugar and brown sugar and stir again.
  3. Using a spatula, stir in the cocoa powder until completely incorporated. Stir in the salt and baking soda, then gently fold in the flour until just combined.
  4. Divide the batter among 12 paper lined muffin cups, about 3/4 full. Sprinkle the tops with the mini chocolate chips.
  5. Bake for 15-17 minutes, rotating once halfway through. Muffins are done when a toothpick inserted in the middle comes out clean. Mine took exactly 17 minutes.
  6. Remove from oven and let cool for about 5 minutes before transferring muffins to a cooling rack.
  7. Serve warm or at room temp.

ENJOY!

Recipe from Forkknifeswoon

Dark Chocolate Orange Cupcakes

Chocolate Orange Cupcakes via bakeforcoffee.com

Last 4th of July, we had an amazing beach day with our friends. We ocean kayaked, barbequed burgers, and played frisbee. We talked and took pictures, it was so much fun! As we were packing up to leave, our friends suggested we grab ice cream from one of their favorite ice cream joints… McConnell’s Fine Ice Cream in Ventura, CA! Oh my goodness, the flavor combos were so overwhelming. I tasted about 5 flavors, then made my decision. I chose something coffee flavored, but the flavor “Dark Chocolate Orange” was one I had taste tested and swore next time, that’s what I would get. All I could think of was those Terry’s Chocolate Oranges that always wind up in our house around Christmas time!

Chocolate Orange Cupcakes via bakeforcoffee.com

This last weekend, Ben and I took a drive to Ojai, CA. The drive was so nice and refreshing, and felt so far away without being far away at all. We ended up in Santa Barbara wandering around Downtown  and came across a brand new McConnell’s Fine Ice Cream! Ice cream was totally in the cards that day, and seeing McConnell’s couldn’t have been any more perfect! There were so many amazing flavors I would have loved to have tried, but the Dark Chocolate Orange was still calling my name since last July, so that’s what I ordered! (Sorry no pics of the ice cream, had a dead cell phone and the dslr was at home… of course!)

As I was enjoying my ice cream, savoring the flavor of the rich dark chocolate and the citrusy orange combo, I had the thought that this would be an amazing cupcake flavor! A rich chocolate cupcake with a creamy, orange buttercream, topped of course, a dark chocolate orange slice!

Chocolate Orange Cupcakes via bakeforcoffee.comAll you need is one large bowl, whisk all the dry ingredients together, then add all the wet ingredients (except for the hot water) and mix until combined. When the ingredients are combined, add the hot water and mix for a minute or two. Batter will be very liquidy. As you can see, I am not pouring hot water into my bowl. Instead I used freshly brewed hot, STRONG coffee. Coffee really brings out the flavor of the chocolate, so I usually sub coffee for water in chocolate cake recipes. Using the water though is perfectly fine!

Chocolate Orange Cupcakes via bakeforcoffee.comFill the cupcake liners about 2/3 full. Bake in the oven for 15-17 minutes! While cupcakes are cooling is a great time to make the orange frosting.

Chocolate Orange Cupcakes via bakeforcoffee.comPipe the frosting, top with a dark chocolate orange slice and an orange peel, and there you have the cupcake version of McConnell’s Dark Chocolate Orange Ice Cream! Yay!

Chocolate Orange Cupcakes via bakeforcoffee.com

Dark Chocolate Orange Cupcakes Recipe

*Makes 20 standard size cupcakes

*You can add a tablespoon of orange zest to the cupcake batter for extra orange/citrus flavor!

Ingredients:

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 2/3 cup dark cocoa powder
  • 1 1/3 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2/3 cup milk (I used whole milk)
  • 2/3 cup hot water (I used hot coffee)

Frosting

  • 1 cup unsalted butter (2 sticks)
  • 7 cups confectioners sugar, sifted
  • 1/2 cup milk (I used whole milk)
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange extract
  • Orange food coloring

Directions:

Cupcakes

  1. Preheat oven to 350°F and line muffin tins with cupcake liners.
  2. In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together.
  3. Add the eggs, vegetable oil, vanilla extract, and milk to the bowl with the dry ingredients and mix until just combined.
  4. Pour in the hot water and mix on medium speed with the hand mixer for about 1-2 minutes.  Batter will be very liquidy.
  5. Fill cupcake liners about 2/3 full and bake in the oven for 15-17 minutes or until a toothpick inserted in the middles comes out clean.
  6. Remove cupcakes from oven, let cool for about 5 minutes. Then place cupcakes on a cooling rack to cool completely.
  7. Make frosting.

Frosting

  1. Cut butter into cubes and put into a stand mixer bowl fitted with the paddle attachment. Mix on medium speed for 30 seconds.
  2. Add 4 cups of the sifted confectioners sugar, the milk, vanilla and orange extracts. Mix on low for 10 seconds so the sugar doesn’t fly everywhere, then turn mixer up to medium speed for 5 minutes.
  3. Scrape the sides and bottom of the bowl in case any butter stuck to bottom or sides of bowl and didn’t get mixed in. Then add the rest of the confectioners sugar and mix again on low speed for 10 seconds. Add 2 drops of orange food coloring, then up the speed to high for 2-3 minutes.
  4. Prepare your piping bag with a large round tip, fill piping bag with frosting, then pipe large dollops onto each cupcake.
  5. Top each cupcake with a chocolate orange slice and/or some orange peel, then serve!

Enjoy!

Chocolate cupcake recipe slightly adapted from bakerella.com

S’mores Chocolate Chip Cookies

S'mores Chocolate Chip Cookies via bakeforcoffee.com

The end of 2013/beginning of 2014 was a little crazy, typical holiday fun along with some unexpected travel. Amongst all the craziness, I ate WAY too many sweets! I had vowed I would limit myself… HA! So like many others do, I started the new year with a bit of detoxing. Green smoothies, spinach salads, fruit, etc. Not that I don’t usually eat those things, I just added more of the good stuff and subtracted more of the sweets. Back to the balancing act!

Let’s be real though… I have a passion for baking and a massive sweet tooth that NEVER goes away even when I am trying to eat healthier. Plus I’ve had a craving chocolate chip cookies. So rather than deprive myself from a craving, I decided to make a batch of these S’mores Chocolate Chip Cookies, eat a few, give the hubby a few, take pics of a few to share with you guys, then pass the rest on to a friend! Side note: I do not believe in depriving oneself of cravings because it tends to lead to binging, which has much worse consequences mentally and physically than just giving in to small portions. Balance. My opinion based on experience!

When I finally decided to cave into my craving and make chocolate chip cookies, I had been doing an early spring cleaning/after holiday inventory of my baking ingredients. I had leftover marshmallows and graham crackers, that I thought would be great to throw into the mix of the chocolate chip cookies, hence making them S’mores Cookies! Who says S’mores have to be just a summertime treat anyway?

S'mores Chocolate Chip Cookies via bakeforcoffee.com S'mores Chocolate Chip Cookies via bakeforcoffee.com

In the bowl of a stand mixer with paddle attachment, mix the wet ingredients for about 5 minutes on medium speed. Then add the dry ingredients to the wet ingredients and mix on medium for about 1 minute.

S'mores Chocolate Chip Cookies via bakeforcoffee.comThe mix-ins! Add the marshmallows, chocolate chips and graham crackers to the dough and mix on low to incorporate. Note: I used mini marshmallows cut in half. I highly suggest using Marshmallow Bits instead because the mini puffed marshmallows melted more than I had hoped and carmelized a little on the edges of the cookies.

IMG_4458It took everything in me not to dive in with a spoon! 😉

IMG_4460Using a 2 Tablespoon cookie scoop, scoop dough onto cookie sheet lined with parchment paper, and then press down slightly with your fingers on the dough ball to flatten the tops ever so slightly. After all the dough balls are formed, cover the baking sheet with cling wrap and refrigerate for 2+ hours. Chilling them will prevent them from flattening out flat while baking.

IMG_4463After 2+ hours of chilling, remove pan of dough balls from the fridge. Preheat oven to 350°F and line another cookie sheet with parchment paper. Place chilled cookie dough balls about 2 inches apart from each other on the cookie sheet. Bake for 8-9 minutes. I rotated the cookie sheet at about 4 minutes. Allow to cool on cookie sheet for about 5 minutes before transferring the cookies to a cooling rack.

S'mores Chocolate Chip Cookies via bakeforcoffee.comBest served warm! Chocolatey, chewy and sweet… craving fulfilled!

S’mores Chocolate Chip Cookies

*Makes 26-30 cookies

Ingredients:

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup coarsely chopped graham crackers (4 full sized sheets)
  • 2 cups semi-sweet chocolate chips (one 12 ounce bag)
  • 1 1/4 cups Marshmallow Bits

Directions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, and vanilla extract. Beat on medium-high speed until creamed together about 5 minutes.
  2. Using a spatula, scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and salt. Mix until just combined with wet ingredients, about 1 minute.
  3. Add the graham crackers, chocolate chips, marshmallows and beat momentarily to incorporate, 15-30 seconds.
  4. Using a 2 Tablespoon cookie scoop, scoop dough onto cookie sheet lined with parchment paper, and then press down slightly with your fingers on the dough ball to flatten the tops ever so slightly. After all the dough balls are formed, cover the baking sheet with cling wrap and refrigerate for 2+ hours. Chilling them will prevent them from flattening out while baking.
  5. Preheat oven to 350°F and line another cookie sheet with parchment paper. Place chilled cookie dough balls about 2 inches apart from each other on the cookie sheet. Bake for 8-9 minutes. I rotated the cookie sheet at about 4 minutes.
  6. Allow to cool on cookie sheet for about 5 minutes before transferring the cookies to a cooling rack.

ENJOY!

Recipe from Averie Cooks

Snowy Tree Sugar Cookies

Snowy Tree Sugar Cookie Recipe via bakeforcoffee.com

When I first started following baking blogs back in 2009,  I noticed I was drawn to all the blogs geared towards cookies. These talented women were making beautiful sugar cookies decorated with royal icing. I couldn’t believe how gorgeous a cookie could be, and they made it look soooo easy! I was intrigued and decided to explore the art of cookie decorating. Oh is it an art! I started reading all the techniques involved and tips and tricks such as how thick or thin to make your royal icing depending on if you are outlining the cookie or flooding the cookie, which angle to hold your piping bag or bottle when outlining, making sure the icing doesn’t pipe too fast or too slow etc. After a lot of practice and time spent, I came to the realization that I am not cut out to create those types of beautifully decorated cookies, for a few reasons, one being I have shaky hands and you have to be completely steady when outlining.  I envy all of those that can decorate cookie masterpieces!

With that being said, I have a bazillion cookie cutters and try to get creative with decorating cut out sugar cookies in other ways other than with royal icing. So when I saw this holiday tree cookie   idea and its simplicity, I knew I had to make it! What I love about this cookie, is it is just a simple tree made elegant with it’s snowy tips, which are just dipped in white candy melts! I used my all time go to sugar cookie recipe dyed green then used vanilla CandiQuik to dip the edges of the tree to acheive the “snowy” look. Viola! You then have a beautiful, crisp looking snowy tree sugar cookie! This is another great cookie idea for cookie exchanges, teacher gifts, holiday parties, Santa, etc. And the best part is they don’t take much time to make, which you know I am all about simple and saving you time! This is what I like to call a relaxing recipe, does not require much focus, so you can zone out late at night making these and they will turn out great! 😉

Since the sugar cookie dough recipe is pretty straight forward and simple, I did not include the step by step photos this time.

You literally just whisk the flour and baking powder in a bowl, set aside. Cream the butter and sugar together in a mixer bowl on medium speed with the paddle attachment for a couple of minutes, then add the egg and vanilla extract until combined. Gradually add the flour mixture to the wet ingredient mixture and add as many drops of green food color as you like until you achieve the shade of green you want. When all ingredients are combined, and the cookie dough is crumbly, you are ready knead it all together and roll out.

Snowy Tree Sugar Cookie Recipe via bakeforcoffee.comGreen cookie dough after I had kneaded it together.

Snowy Tree Sugar Cookie Recipe via bakeforcoffee.comRoll dough to the thickness you like on parchment paper, then place rolled cookie dough/parchment paper onto a cookie sheet and place in the freezer for 5 minutes. The chilled dough will make the trees much easier to cut out and will also help to keep the shape/prevent the dough from spreading while baking.

Snowy Tree Sugar Cookie Recipe via bakeforcoffee.comYou don’t have to leave as much space as I did between the cookies, they don’t spread very much at all. Bake in the oven at 350°F for 10 minutes or until the edges just begin to brown.

Snowy Tree Sugar Cookie Recipe via bakeforcoffee.comWhen finished baking, remove from oven and leave the cookies on the baking sheet to cool for  about 5 minutes, then transfer them to a cooling rack. Allow the cookies to cool completely. Heat the candy melts (with the vanilla Candiquik, I heated mine in the microwave in the tray it came in at 50% power for 30 seconds twice, then at 50% power for 15 seconds twice. Stir candy melts in between each time interval until you achieve a liquidy consistency.)  Dip the edges of your cookies in the candy melt, then set cookie on a sheet of wax or parchment paper to dry.

Snowy Tree Sugar Cookie Recipe via bakeforcoffee.comOnce the candy melt (snow) has hardened and feels cool to the touch, the cookies are then ready to serve or package up!

Snowy Tree Sugar Cookie Recipe via bakeforcoffee.com

Vanilla Sugar Cookie Recipe

*Makes about 36 cookies. The tree cookie cutter I used is 2 1/2 inches wide and 3 1/4 inches tall.

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold
  • 1 large egg
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350°F and line cookie sheets with parchment paper.
  2. In large bowl, combine the flour and baking powder by whisking together, set aside.
  3. In the bowl of a stand mixer with paddle attachment, cream the butter and sugar on medium speed until just combined.
  4. Add the egg and vanilla extract to the butter mixture until just combined. Add a few drops of green food color.
  5. Gradually add the flour mixture to the wet ingredient mixture and beat until just combined and crumbly.
  6. Knead the dough together until no longer crumbly and roll out on parchment paper. I rolled mine to about 1/4″ thickness. Put the parchment paper with rolled dough on a cookie sheet and place in freezer for 5 minutes.
  7. Remove dough from freezer and cut shapes. Place shapes on parchment lined cookie sheet.
  8. Bake for 10 minutes or until edges of cookie brown ever so slightly.
  9. When finished baking, remove from oven and let cool on cookie sheet for five minutes. Then transfer the cookies to a cooling rack until completely cool.
  10. Heat candy melts, dip edges of cookies, and let dry on wax/parchment paper. (With the vanilla Candiquik, I heated mine in the microwave in the tray it came in at 50% power for 30 seconds twice, then at 50% power for 15 seconds twice. Stir candy melts in between each time interval until you achieve a liquidy consistency.)
  11. Once candy melt has cooled and hardened on the cookies completely, the cookies are ready to serve or package!

ENJOY!