#holidaychallenge, cookies, Food Rush, gingerbread, pumpkin

Food Rush Cookie Recipes

November 27, 2013

After the Food Rush Cookie episode so many people are Tweeting and emailing about the recipes I used during the competitions. Without further adieu …

Gran Keer’s Uber Gingerbread Sandwich Cookies

    Ingredients Print Recipe

  • 1/2 cup light brown sugar, packed
  • 3/4 cup molasses
  • 2 eggs
  • 1/2 cup butter, softened 
  • 1 & 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon of each –  allspice, cinnamon, ground cloves, ground ginger, nutmeg
  • 4-5 cups AP flour You may need more or less depending on how moist your dry your dough is.
Cream Cheese Filling
  •  6 ounces butter, softened
  • 16 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 tablespoon vanilla
  • 1 tablespoon cinnamon


1. For gingerbread men, in a large bowl beat sugar, molasses, eggs and butter at low speed.
2. Add the spices and baking soda to 3 cups of flour until mixed.
3. Scrape with a rubber spatula.
4. Increase the speed to medium and beat for 2 minutes.
5. With a wooden spoon stir in 4 to 5 cups of flour to make stiff dough. You may need more or less depending on how moist your dry your dough is.
    Divide the dough in half and wrap in plastic wrap.
    Use immediately or refrigerate for up to 2 days.
6. Roll dough out to 1/8 inch thickness.
7. Cut out the men and place on greased cookie sheet.
8. Preheat oven to 350 degrees
9. Bake for 12 minutes or bake until the edges are firm.
10. Loosen cookies and remove to a wire rack to cool.
11. For cream cheese filling, blend together all the ingredients. Chill in refrigerator to preferred consistency.

Pumpkin Chocolate Chip Cookies

  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/4 cup butter, unsalted, room temperature
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 1/4 cups AP flour
  • 1/3 cup pumpkin puree
  • 1/4 teaspoon each cinnamon, nutmeg and ground cloves
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup milk chocolate morsels
  • 1/4 cup white chocolate morsels
  • 1/4 cup semi sweet morsels
  • Caramel sauce (recipe below)


1. To make the cookies, cream together the sugars and butter until smooth.2. Add the vanilla, egg and pumpkin puree and blend until combined.
3. Sift together the dry ingredients and add to the mixture until incorporated.
4. Stir in the pecans and chocolate chips.
5. On a parchment lined baking sheet in a 350 degree oven bake the cookies for 10-12 minutes.
6. Remove to a rack and cool.
Caramel Sauce
1/2 cup butter, unsalted
1 cup heavy cream
1 cup sugar
1 tablespoon vanilla
1. In a medium saucepan over medium heat combine all the ingredients and stir until combined.
2. Continue to cook until mixture bubbles and thickens.
1. Drizzle the caramel sauce over the cooled cookies.

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