Double trouble: Thick and soft almond cookies combined with pumpkin spice cookies. Stuffed with almond chunks.
Cookieswap day!!! I’m so excited to share today’s recipe. Just like last year, I entered the Great Food Blogger Cookie Swap this year. The cookie swap is a foodbloggers charity event that partners with Cookies for Kid’s Cancer. Foodbloggers around the world receive addresses of 2/3 other foodbloggers and bake cookies for them. It’s like a secret santa. (Continue reading to see which cookies I received.) And today is the day every single one of those foodbloggers shares the recipe to their cookies. (Continue reading to see which cookies I received.) Last year I made white chocolate chip cinnamon cookies. This year spent endless hours in the kitchen perfecting the recipe for these almond pumpkin spice cookies. They’re soft, thick and so delicious!
The hardest part to these cookies was to get them as thick as I wanted them to be. My first cookies tasted great, but they were as flat as a pancake. Maybe even flatter. However, after several tries I found the perfect way to make these cookies as thick as they need to be:
First, use a mix of butter and shortening. Shortening has a higher melting point than butter, which result in taller cookies. However, shortening does not have that delicious butter flavor. By using a mix of both, the cookies will still have butter flavor and turn out thicker than butter-only batter.
Second, chill the dough. I tried chilling 2 hours, 3 hours and overnight. Overnight definitely gave the best results. Chilling the cookie dough 3 hours will result in semi-thick cookies, but overnight is the best. Either way, this dough needs chilling. Don’t try to bake te dough asap. It will fail. Trust me.
Third, use a silicone baking mat. I tried baking these cookies on a greased cookie tray, a cookie tray with baking spray, a cookie tray with baking paper and a tray lined with a silicone baking mat. The silicone baking mat resulted in noticeable thicker cookies. The other options seemed to help the cookie batter “slip-n-slide” on the surface, which caused the cookies to turn out (super) flat. If you don’t have a silicone baking mat, I’d suggest a piece of baking paper. The other two options are only options if you’re willing to pull out flat cookies from your oven.
Last but not least, bake the cookies at 200 C. Baking the cookies at a higher temperature will set the cookies faster (and thus give the cookie batter less time to spread). However, baking cookies at such a high temperature means you will pull them out of the oven sooner than regular cookies (10 minutes). At this point the cookies will still be soft in the middle. Therefor, you’ll need to leave them a couple of minutes on the hot cookie tray to continue the cooking process a little bit longer. Don’t worry, the cookies will turn out perfect.
What cookies are you baking for the Holidays this year?
- 85 g unsalted butter, softened
- 30 g shortening
- 100 g granulated sugar
- 80 g brown sugar
- 1 egg (L)
- 150 g all-purpose flour, divided in 2
- 1 tsp baking soda, divided in 2
- ¼ tsp salt
- 1 tsp almond extract
- 1½ Tbsp pumpkin spice
- ½ Tbsp cocoa powder
- 120 g almond, chopped (+extra for decorating)
- Preheat the oven to 200 C and line a baking tray with a silicone baking mat.
- In a large bowl, cream the butter, shortening and sugars.
- Mix in the egg until incorporated.
- Put half of the batter into another mixing bowl. Set aside both bowl.
- In a small bowl, mix 75 g flour, ½ tsp baking soda and a pinch of salt. Set aside.
- In another small bowl, mix 75 g flour, ½ tsp baking soda, salt, pumpkin spice and cocoa powder. Set aside.
- Mix the first flour mixture with the first batter mixture. Add the almond extract and half of the chopped almonds. Mix until incorporated.
- Mix the other flour mixture with the other batter mixture. Add the rest of the chopped almonds and mix until incorporated.
- Chill the dough at least 3 hours, preferably overnight.
- Roll the dough into balls the size of 1-2 teaspoons. Combine each ball of almond cookie dough with a ball of pumpkin spice dough.
- Bake the cookies 10 minutes at 200 C. Leave the cookies 2 minutes on the hot cookie tray to continue the baking process. Then, let the cookies cool completely on a cooling rack.
My cookie swap entry:
Try the cookies I received for the Cookieswap too: