Brownie Cookies

We have all heard of the new way of making cookies: taking a cake mix, skipping adding the milk or water, and making a cookie dough out of it. Those cookies turn out nice and fluffy, and they are great for frosting and decorating.

Then, a friend told me that I could do the exact same thing with a brownie mix! I was shocked and excited all at the same time! I mean, they don’t turn out all fluffy like the cake mixes, so they aren’t even close to the same kind of thing. They come out thin, with slightly crispy edges and a super soft center. I love them!

It’s actually really easy to do, and they are definitely a crowd pleaser. And, they don’t take very long, so you can make them whenever you’re craving something sweet. You won’t have to wait too long for it!

This is how I make cookies from the brownie mix:


1 boxed brownie mix
3 tbsp. all purpose flour
2 eggs
1/3 cup vegetable oil

(Your ingredients may vary. Use the specified oil, eggs, and flour amounts that are listed on the back. The amount of flour will be labeled something like “High altitude instructions.”)


Preheat your oven to 375 degrees, and spray some non-stick spray on a cookie sheet.

In a large bowl, whisk together the flour, eggs, and vegetable oil. Make sure it is really well combined. Then, add the brownie mix. Be sure you don’t over mix in this step because the cookie will come out really tough and chewy. No one likes those cookies that stick to every groove of your teeth.

Use a small spoon to scoop the dough in about 1 inch balls onto the cookie sheet. Place them about three inches apart to allow for spreading. Bake for only 5-7 minutes. Do not over bake! They will become cookie chips that are practically inedible.

Allow them to cool on a wire rack, and serve.

Sugar Cookies

I really love sugar cookies, especially when the holidays roll around. They are just such a versatile cookie. You can drop a scoop of ice cream over them during the summer, or decorate them to match the theme of any birthday or holiday. They taste great with frosting, sprinkles, fruit spread, or even just plain. There really isn’t much you can put on a sugar cookie that would ruin it.

I really like to make this particular recipe because it ships well. I like to send them home to my family occasionally, and the cookies always make it there still gooey and soft. I also like them because they are easy to make with kids. I look forward to teaching my daughter how to bake one day, and this recipe will definitely be one of the first ones we do together.

I hope you love them as much as I do!

Sugar Cookies


1 cup butter, at room temperature
1 1/2 cups powdered sugar
1 large egg
2 tsp. vanilla extract
2 1/2 cups all purpose flour
1 tsp. baking soda


Preheat your oven to 375, and spray your cookie sheet with non-stick spray. Set aside.

In a mixer, beat together the butter and sugar. If you don’t have any powdered sugar, just put some regular granulated sugar in a blender, and let it run for about three or four minutes. It works perfectly.

Add the egg and vanilla to your butter mixture, and beat for another minute until the batter is smooth. In a separate bowl, whisk together the flour and baking soda, making sure that the baking soda gets distributed evenly. Add the flour to your original butter mixture, and mix it until the dough is fully incorporated, but only just so. Place the dough in a bowl, and refrigerate the dough for about an hour.

Then, on a floured surface, roll out your dough to about 1/2 an inch thick. Use a cookie cutter (or even the round top of a cup) to shape your cookies. They won’t spread very much, so you can place them pretty close together on the pan. Bake them for about 8 minutes, or until the dough starts to brown slightly around the edges. Cool on a wire rack.

Decorate and enjoy!


These cookies a great treat during this the fall. Actually, just about anything with cinnamon will remind me of leaves changes, crisp air, and cozy sweaters. But these cookies are some of my favorite.

Snickerdoodles are actually one of the least popular cookie flavors, which I find upsetting. I’m a huge fan of cinnamon anything: cinnamon rolls, in oatmeal, on toast, donuts… Cinnamon goes great with anything sweet. It tastes great in hot chocolate, too!

I’m looking forward to my first batch of the season, and I’m sure my family is, too. My brother, especially, loves these cookies, and since I moved away, I’ve had to resort to mailing them home in a care package. They actually travel really well, and he says they don’t taste stale or dry at all. I just make sure that the bag I use is sealed properly, and I mush out all of the air.

Here is the high-altitude recipe that I use these days:



1 cup butter, at room temperature
1 cup white sugar
2 tbsp vanilla extract
1 egg
2 cups all purpose flour
1/2 tsp baking soda
For the coating: 1/2 cup white sugar and 3 tbsp cinnamon


First, preheat your oven to 350 degrees, and grease your cookie sheet.

In a mixer, beat together the butter, sugar, and vanilla until it’s fluffy. Then, add the egg. Beat for one minute. Slowly add the flour, next, and be sure that you don’t have any clumps. Add the baking soda. Mix for two minutes. The dough should be really thick.

In a small bowl, combine the sugar and cinnamon for your topping.

After that, use a teaspoon to measure out one inch balls. Roll them in your hands until they are a smooth and round. Drop the cookie into the topping, and swirl the dough around until it is fully coated. Put it on your cookie sheet, and repeat until you’ve run out of dough.

Bake for 8-10 minutes, or until the edges start to brown just slightly. For softer cookies, use margarine instead of butter, and bake for 7-9 minutes.

Cool on a wire rack, and enjoy!