Monster Sugar Cookies

I have officially discovered the greatest thing about living in Florida (besides Disney World, of course). It is an amazing thing called the Cottage Food Law and I am so excited about it.  This law allows me to  bake certain foods from my home kitchen and sell them without having to get a bunch of licenses and permits.  I am officially open for business!  However, I, unfortunately, cannot do mail orders but, I can do deliveries!  So, if you would like one of my special treats just email me at lindsay0rose@gmail.com!

The very first recipe I am making to sell would be these delicious Monster Sugar Cookies.  I call them "monster" because they are HUGE!  I am so excited about these because not only are they the first baked item I will be selling but, they are deeeeeelicious!  Although I won't be sharing my cookie recipe, I will be giving great tips on how to make delicious, thick, and chewy cookies!  Hey now, this recipe took a lot of times to perfect, I can't just give it away!

Tips on creating you're own cookie recipe or how to make fantastic cookies:

1. Cream together the butter and sugar right from the start.
This means go ahead and beat together any fats (butter, shortening, etc.) together with the sugars until creamy.  This helps whip air into the batter.  If you cream the butter and sugar too much it will result in a thin and crumbly cookie however, if you cream the butter and sugar just enough it will result in a thicker cookie that will retain its shape.

2. Keep the butter cold before the cookies go into the oven.
This tip is helpful when wanting to keep the shape of your cookie and not have it spread too much.  This may seem confusing because most of the time butter needs to be softened when adding to a recipe.  This is true.  When you are done mixing all of the ingredients and you have scooped the cookie batter onto baking sheets put them in the freezer for 15-20 minutes.  This will make the butter harden up and resist the butter from melting, which will result in beautiful, thick cookies.

3. Always use fresh ingredients.
I know this seems obvious but, having the freshest ingredients is going to result in the best cookies.  Just like having the best quality ingredients will result in the best tasting cookies.  I have learned, from many times of messing up, that having baking soda and/or baking powder that is fresh is the key.  I like to replace my baking soda about once a month, which may seem like a lot, but that is how I know for sure my cookies will turn out right.

4. Once the flour is added, be careful of over-beating.
It is very easy to leave the mixer on and walk away.  But, after that flour has been added, I like to mix on low until just combined and then add my mix-ins with a rubber spatula.  This way I know I have not over mixed and the cookie will not become flat and greasy.

Strawberry Cheesecake Bites

If you have never been to a farmer's market, I highly recommend it.  This past weekend I headed over to my local farmer's market and what a wonderful thing it was.  Not only do they have some of the best fruits and vegetables, they also sell homemade jams, desserts, gourmet popsicles, and even pet items!  The best part of it all was dogs were allowed, so my sweet girl Carly had a blast.  I am literally obsessed with all of the great items that I bought.  Of course, one of those items being delicious, succulent strawberries!

When I got home from the farmer's market, I knew the strawberries needed to be used right away.  They were so ripe and sweet that I didn't want any to go to waste.  Instead of chopping them up or throwing them in some batter, I wanted to make sure these strawberries maintained form and still carried their sweetness.  What better way than to fill the strawberries with a cream cheese mousse?  These little guys are the perfect bite size dessert and taste just like a mini strawberry cheesecake (in less than 10 minutes)!

Here are some pictures of some of the great things I purchased:

Strawberry Cheesecake Bites
a LindsayRoseDessert Original

20 strawberries, tops cut off and hulled
4 oz softened cream cheese
3 tablespoons powdered sugar
1 tsp vanilla
1/2 tsp lemon juice
1/2 cup cool whip
1/8 cup graham cracker crumbs


With a handheld mixer, beat the softened cream cheese until smooth.  Beat in powdered sugar, vanilla, and lemon juice until combined.  Fold in the cool whip.

Take the hulled out strawberries and pipe with the cream cheese mixture.  Then, dip the top in graham cracker crumbs.

Place in the fridge for 10-15 minutes until set.

Enjoy!:)

Carrot Cake Cookies

Spring is fully upon us!  And I am very excited to be able to enjoy all of the wonderful things that come along with Spring.  One of those things being the delicious desserts that are especially wonderful this season.  I love lemon, orange, mint, and strawberry flavored desserts during this time but, one dessert that really reminds me of spring is carrot cake.

Instead of making the typical carrot cake with the typical frosted carrot on top, I wanted to do something a little different.  I call these little handheld cakes, or carrot cake cookies, they are delicious and everything you could every want in carrot cake.  They definitely didn't last longer than one day in my house!

Carrot Cake Cookies
a LindsayRoseDessert Original

1/2 cup softened butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup grated carrots
1/2 cup raisins
1/2 cup finely chopped nuts (pecans or walnuts)

Preheat oven to 350 degrees.

In a small bowl add in raisins and cover them with water.  Let sit for at least 15 minutes.  Drain.

In a mixer, on medium speed, cream together butter and sugars.  Beat in egg and vanilla.

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.  Slowly add in to butter mixture in 3 additions, beating well after each addition.

Mix in carrots, raisins, and nuts until all combined.

Using a cookie-scoop, drop onto parchment paper lined baking sheets and bake for 10-12 minutes or just until cookies are set.  Let cool completely.


Vanilla Bean Cream Cheese Frosting
adapted from Cat Cora's Cream Cheese Frosting

4 oz softened Cream Cheese
8 oz softened butter
3 cups powdered sugar
1/2 vanilla bean, split and seeds removed
1 tsp vanilla extract

Beat cream cheese and butter together until fluffy.  Beat in powdered sugar, vanilla bean seeds, and vanilla extract until frosting is at the right consistency.  Frost onto cooled cookies.