Line 2 quarter sheet baking pans (or two cookie sheets) with parchment paper.
Combine egg whites, cream of tartar, and salt in a large bowl (make sure the bowl is it is clean and dry - water or grease will prevent egg whites from whipping up.)
Beat the egg whites on low until foamy.
Increase mixer speed to high.
Gradually add white sugar, about 1 Tablespoon at a time - mixing well between each addition.
Once white sugar is well mixed add in Signature Flavored sugar 1 Tablespoon at a time - mixing well between additions (as above).
Continue beating the egg and sugar mixture until it is thick and shiny. It will increase in volume.
Beat until the egg whites form stiff peaks.
Stir in vanilla (or other flavoring) or food coloring if you wish and mix until well combined.
Using a small cookie scoop that has been sprayed with nonstick cooking spray, place scoopfuls of batter on the cookie sheets. You can use a piping bag with a decorating tip to pipe the cookies onto the baking sheet if you wish.
These cookies will not spread, so they can be close together on the baking sheets. The batter will not last so make sure there is room enough or all of them on your baking sheets.
Bake on 225F (105C) for 3 hours. Turn off the oven. Do not opne the door and leave them in the oven overnight (or until completely cooled - 6 to 8 hours).
Store in an airtight container. Keep away from heat and moisture as it can soften your meringues. If they get soft, you can put them in the oven at 225 for 10 or 15 minutes to crisp them up again.
Meringue cookies have been around a long time - our finely ground flavored sugars add a new spin to these classics. They come out crisp and airy as usual, but are fantastic when half the sugar is replaced with one of our sweet blends...the best ones are Dark Chocolate Sugar, Cinnamon-Chocolate Sugar, Cinnamon Sugar, Lavender Sugar, Star Anise Sugar or Ginger Sugar.
These soft, chewy, rich, gingery molasses cookies are the perfect treat for a long, cold winters night. Our Signature Ginger Sugar enhances the normal molasses cookie flavor with a warm ginger note without being hot. Because our ginger sugar is made with turbinado sugar these cookies also have a satisfying crunch that makes their soft texture just that much more delicious.
These cookies are kind of addictive, it is hard to eat just one! We are sure Santa, himself would approve.
If you are looking for a new Christmas cookie to try this year, this is it!
Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper.
Melt the butter and set aside to cool.
In a medium mixing bowl, mix together the flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large mixing bowl, mix the brown sugar, 1/2 cup granulated sugar, eggs, pumpkin and vanilla until smooth. Add the butter and whisk until combined – then fold in the flour mixture until no dry ingredients remain visible – do not over-mix Let dough rest for 10 minutes (Can also be refrigerated until you are ready to continue).
Place the 2/3 cup granulated sugar in a shallow bowl and place the Pumped Up Pumpkin Pie Spice Sugar in a separate shallow bowl.
Using a small cookie scoop, drop 1 heaping scoop (appriozimately 1 tablespoon) of cookie dough directly into the bowl with the granulated sugar. The dough will be very soft so. Scoop some of the granulated sugar over the dough and roll it around the bowl until coated. Place the sugared dough ball in the palm of your hand and gently roll the dough around until it forms a ball. Place the ball of cookie dough in the Pumpkin Pie sugar and roll it around to coat. Place the dough balls on baking sheets, at least 2-inches apart.
Bake for 14 minutes or until the cookies are puffy and cracks have formed. The cookies will still be soft and look a little uncooked in the cracks. Allow the cookies to cool then transfer to a wire rack to cool completely.
If you feel the cookie dough will not hold a soft mounded shape when rolling you can always add another 1/4 cup more flour.
Our Espresso Sugar makes rich, wonderful chocolate crinkles that much more decadent. These chewy – chocolatey – coffee coated morsels rival the bext cookie you have ever tasted. Great for holiday treats or gifts. Made with our Signature Espresso Sugar to bring out the full-bodied richness of the chocolate – these are irresistible.
Preheat oven to 325 degrees. Line a baking sheet with parchment paper (use two baking sheets if desired).
Whisk together flour, cocoa, baking powder, baking soda and salt in a medium bowl.
Mix together brown sugar, eggs, and vanilla in a separate bowl.
Melt unsweetened chocolate and butter in a saucepan and heat over medium heat – stirring frequently.
Add the melted chocolate mixture into the eggs/sugar mixture until well combined.
Fold in the flour mixture until no dry ingredients remain.
Refrigerate dough for 15 minutes.
Place the granulated sugar and Espresso Sugar into separate bowls.
Once the dough is chilled – use 2 tablespoons dough at a time (about a medium cookie scoop), roll dough into a ball. Roll in granulated sugar until coated. Then roll in espresso sugar until well coated (you may have to roll the dough in your hands again after the first sugar before dropping into the espresso sugar.) Coat evenly with espresso sugar.
Space the dough balls on the prepared baking sheets.
Bake for 12 minutes until cookies are puffy and cracked – NOTE the cookies will appear uncooked in the center and in the cracks.