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Butteryum food blog recipes

Filtering by Category: cookie and bar recipes

Gluten-Free Fudge Cookies

Patricia @ ButterYum

Gluten-Free Fudge Cookies - ButterYum

These Fudge Cookies are the bomb!  They're soft, and chewy, and absolutely packed full of deep chocolate flavor.  Oh, and did I mention they're gluten-free and dairy-free too!  You are going to LOVE these cookies!  The recipe comes together pretty quickly using a stand mixer.  Here's how they're made.

We're going to start with confectioners sugar (aka 10x, powdered sugar, or icing sugar).  

I always sift confectioners sugar because it's notoriously clumpy. 

Next we need Dutch-process cocoa.  Use very good quality - it's the major flavor component of these cookies.

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Again, cocoa powder is notoriously clumpy so it gets sifted too.   I use a mesh strainer to sift my dry ingredients, but I know some people are very fond of a more traditional sifter.

Stir the sifted sugar and cocoa together.

Done. 

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Time to add the egg whites.  Because eggs whites aren't a consistent size, I like to weigh them.  Actually, I like to use a digital scale to weigh most ingredients when I bake - it's the most reliable way to get consistent results, but we can talk about that another time.

Ok, we need just a couple more super yummy ingredients like pure vanilla extract and espresso powder.  These two brands are excellent.  You won't be disappointed if you use them.  

In goes the espresso powder.

Followed by the pure vanilla extract - use the good stuff

Place the mixing bowl on the stand mixer fitted with a paddle attachment or, even better, a BeaterBlade.  I love using a BeaterBlade because it has silicone ribs that scrape the sides of the bowl for you.  No more stopping to scrape down the sides manually.  Love, love, love my BeaterBlade (they're available in different sizes so be sure to get the one that fits your mixer).

Time to mix.  Since the cocoa powder and confectioners sugar tend to create a cloud of dust when mixing, I like to cover the mixer and bowl with a clean kitchen towel until all the dry ingredients are moistened.  Plastic wrap works well too.  

Okay, the cookie dough is done when all the ingredients are combined.  It'll be smooth and glossy and should look like this.  Let the dough rest at room temperature for about 10 minutes to firm up a bit before scooping.

Use a #50 scoop to portion the cookie dough onto a Silpat lined half sheet pan (these cookies don't look as nice when baked on parchment).  Using a portion scoop will ensure the most consistent results.  

See how all the cookie blobs are the same size and they're spaced evenly on the sheet pan?  That enables them all to bake in the same amount of time and they'll all be the same size.  If you don't have a #50 scoop, you can portion the dough using a level tablespoon.  

This cookie dough contains a lot of confectioners sugar which tends to dry out easily so cover it with a damp kitchen towel to prevent it from crusting between batches (I reused the same towel that covered my stand mixer earlier).  

Oh my, they're sooooo good.  I wish you could smell them.  I'm dying!!   

Now muster all your will power and allow the cookies to cool completely on the sheet pan before serving.  Mmm... they're so soft and chewy and fudgy and amazing.  You're going to love them!

Items used to make this recipe:

(affiliate links)


Gluten-Free Fudge Cookies

makes 32 cookies

Printable Recipe

Ingredients

Directions

  1. Preheat oven to 350F.

  2. Line two half sheet pans with Silpat liners.

  3. Stir the sifted confectioners sugar and cocoa powder together in the bowl of a stand mixer.

  4. Add the remaining ingredients to the bowl and place on mixer fitted with a paddle attachment or a BeaterBlade attachment.

  5. Mix on low speed until the ingredients are completely combined and the dough is smooth and glossy.

  6. Allow the cookie dough to rest for 10 minutes at room temperature.

  7. Use a #50 scoop to portion dough onto half sheet pans lined with Silpat liners.

  8. Bake on center rack for 8-12 minutes. The cookies should begin to crack when they're done.

  9. Remove from oven and allow to cookies to cool completely on sheet pan.

Note 

  • Store cookies in an airtight container between layers of wax paper.

Bruna Kakor (Brown Cookies)

Patricia @ ButterYum

Okay, I know these cookies are never going to win the "best looking" award, but there's no question they would definitely win the delicious-crispy-chewy-caramelized-yumminess category.  The recipe is adapted from one sent by a good friend - her local spice vendor serves them every year at their annual Christmas party.  I'm not surprised, they rock!

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Ingredients:  Lyle's Golden Syrup, flour, baking soda, vanilla sugar (or granulated sugar), and butter.   A note on the golden syrup - it's rich, caramelized flavor is simply amazing.  It's available in bottles, jars, and cans.  The bottles are easiest to dispense, but it really doesn't matter which one you find - just buy it!  You'll thank me later.

I like to make my own vanilla sugar. After I use a vanilla bean, I rinse it and let it dry, then I tuck it inside a jar with granulated sugar.  I keep adding used vanilla bean pods and more sugar so I always have a good supply on hand.  

Have you had the pleasure of discovering Lyle's golden syrup yet?  It's the magic ingredient in this recipe.

Time to make the cookies - cream the butter, sugar, and golden syrup together.

Whisk together the dry ingredients and add them to the butter/sugar mixture.

Mix again, until the golden syrup and flour mixture are evenly combined with the butter and sugar. A BeaterBlade attachment eliminates the fussy need to stop the mixer and scrape down the bowl.   

Divide the cookie dough into 4 equal portions.  You can eye-ball it, but I like to use a digital scale to ensure all my portions are exactly the same size.  

Roll each portion on cookie dough into a 12-inch long log and place two on a silpat lined half sheet pan. 

Bake the logs in a preheated 350F oven for 12-15 minutes until the logs flatten and spread like this.  Cool on sheet pan before cutting with a serrated knife.

Aaahhhh... I wish you could taste one of these cookies right now!!!!! 

Make them, make them, make them!!

Items used to make this recipe:

(affiliate links)


Bruna Kakor (Brown Cookies)

Printable Recipe

Ingredients

  • 1 cup unsalted butter, room temperature

  • 1 cup granulated sugar

  • 2 tablespoons Lyle's Golden Syrup

  • 2 cups all purpose flour

  • 1 teaspoon baking soda

  • 2 teaspoons vanilla sugar (or granulated sugar), *plus more if desired

  • 1/4 teaspoon fine salt

Directions

  1. Preheat oven to 350F. Prepare 2 half sheet pans with parchment or silpat liners.

  2. In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream the butter, sugar, and golden syrup together.

  3. In a medium bowl, whisk together the flour, baking soda, vanilla sugar, and salt; add to the stand mixer with the creamed butter/sugar mixture and mix to combine.

  4. Divide dough into 4 equal portions; roll each portion into a 12-inch log.

  5. Place two logs on each half sheet pan and flatten slightly.

  6. Bake for about 15 minutes, or until the logs spread and turn golden brown. *If desired, sprinkle each log with 1/2 teaspoon vanilla sugar halfway through baking.

  7. Remove from oven and allow the cookie logs cool before transferring to a cutting board.

  8. Using a serrated knife, cut each log in half once lengthwise, then width-wise every 1/2-inch or so.