Cookies For the Veronica Mars Movie

I am so excited for this movie to come out! I didn't watch the show when it was originally on TV, but I discovered it on Neltflix and binge watched it over a few weeks. I have re-watched it several times, and am currently half way through again in order to prep for the movie.

I had to make some cookies to commemorate the movie release! 

Veronica Mars Logo Decorated Sugar Cookie

Veronica Mars Theme Song Decorated Sugar Cookie

Veronica Mars "Team" T-shirt Decorated Sugar Cookies

Veronica Mars Team Logan Decorated Sugar Cookies

Veronica Mars Decorated Sugar Cookies

Veronica Mars Decorated Sugar Cookies

Camera Decorated Sugar Cookies

Veronica Mars Decorated Sugar Cookies

Veronica Mars Decorated Sugar Cookies

Veronica Mars Decorated Sugar Cookies

Order yours today!

Team Cookies

Want to support your team?

Order team cookies today!

Personalized cookies start at

$11 a dozen plus shipping.*

*I ship via the Post Office. Shipping fees depend on the size of the order, but typically fall between $13.00 and  $18.00.

Super Bowl Cookies

I wasn't sure who to root for during the Super Bowl this year. Indy is still the city that Peyton built, but I have to show support for a fellow alum. I decided to split the difference and cheer for them both!

 

A Wedding Sampler

A young woman that works with my aunt is getting married this summer. She is thinking of having cookies at the wedding, and ordered some "tasting" cookies from me. She said that they could be any design, but I couldn't resist playing around with some wedding designs. The heart brides and grooms are a new design for me, and I really like how they turned out. I think that the little pocket square is my favorite!

Relay for Life

A high school friend of my brother's had seen my ovarian cancer awareness ribbons on Facebook, and he liked them enough to order some for his sister, who is currently battling breast cancer. Her team used them as a fundraiser for Relay for Life.

The sister has an amazing personal motto that I just had to commemorate on a cookie!

I wanted to match the font as close as possible, so I used my new toy- a Kopykake projector. This allowed me to easily get the correct sizing and spacing, as well as a guide for the writing. I am definitely looking forward to using the projector much more in the future.

Baby Shower For Jessica

Tim's cousin is expecting a baby girl this summer. For her baby shower, she wanted elephant cookies with hearts for ears and raspberry cupcakes.

For the cupcakes, I didn't want to go too overboard with the raspberry. I started with a vanilla cake base. I wanted to do something different for the filling, so I adapted my go-to lemon curd recipe and made raspberry curd. They are topped with raspberry Swiss meringue buttercream.

To tie together the cookies and cupcakes, I made royal icing hearts for the cupcakes that match the hears ears on the cookies. 

April (Snow) Showers Bring May Flowers

My aunt KK requested some "May Flowers" cookies to take to work for her birthday. With all of the weird weather this year, I was more than happy to see some flowers! I went to Pinterest and found some really cute designs that I could build off of. I ended up with six different designs.

Inspired by Sweet Sugarbelle, I got very creative with my cookie cutters to get the shapes that I wanted. The bouquet was made using a diamond ring cutter. A wedding cake cutter made the potted assortment. The potted daisy was made on a snowman.

Ovar'coming Together Bingo Benefit

 Like so many other people, my life has been affected by cancer. So, when a friend asked me if I would like to donate to an event that benefits ovarian cancer awareness, I happily agreed. I suggested sugar cookies decorated like the awareness ribbon. The committee loved the idea, and wanted one for every place setting!

 I chose three different designs: detail in sanding sugar, Sugarbelle's 20-second icing method to add some depth, and a piped detail.

I need to find a better home for my ice cream maker- it's taking up valuable cookie space!

My bar is not large enough for 400 cookies!

My wonderful sister-in-law helped me to package all of the cookies, and only one broke!

We are ND

"The Shirt" was released today. In anticipation of another great season, I'm sharing the National Championship cookies that I made a few months ago...

 

Ivy's Chocolate Chip Cookies

We made these cookies in my Intro to Baking class, and they quickly became my go-to chocolate chip cookie recipe. The bread flour gives them nice height and a wonderful texture.

I was asked to make cookie favors for my brother’s wedding. They originally wanted white chocolate macadamia nut cookies, but the inflated price of macadamia nuts made this choice infeasible. I tried several different nut combinations, and we chose pistachios. They were a big hit at the reception!

Ivy’s Chocolate Chip Cookies

6 ¼ C. (30 oz) Bread Flour

2 tsp. Baking Soda

2 ¼  tsp. Salt

2 ¼ C. (20 oz) Butter, Soft

2 C. (15 oz) Brown Sugar, Firmly Packed

2 ¾ C. (13 ¼  oz) Sugar

2 ¼  tsp. Vanilla

5 (8 ¼  oz) Eggs

5 C. (27 ½ oz) White Chocolate Chips*

2 ½ C. (10 oz) Pistachios, Chopped*

 Preheat oven to 350°. In a small bowl, sift flour, baking soda, and salt; set aside. In a large mixer bowl, combine butter, sugar, brown sugar, and vanilla, beating until creamy. Beat in eggs. Gradually add the flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoonfuls, 2 inches apart onto ungreased cookie sheets.

Bake 10-15 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

*Any chocolate or nut can be used. Have fun with new combinations!

Orange Cream Cookies

As soon as I saw these cookies, I had to make them. They smell and taste exactly like a Creamsicle.

The original recipe calls for a pouch of Betty Crocker sugar cookie mix, but I used the sugar cookie recipe that I used for the Easter Egg Stained Glass Sugar Cookies.

Orange Cream Cookies

3/4 C. Butter, Softened

1 C. Sugar

2 Eggs

1 tsp. Orange Extract

1/2 tsp. Vanilla Extract

2-1/2 C. All-Purpose Flour

1 tsp. Baking Powder

1/2 tsp. Salt

5 Drops Yellow Food Color

2 Drops Red Food Color

1-1/2 C. White Vanilla Baking Chips

Heat oven to 350°F. In a large bowl, cream together butter and sugar until smooth. Beat in eggs, orange extract, and vanilla. Stir in the flour, baking powder, and salt. Stir in food coloring. Stir in baking chips.

On ungreased cookie sheets, drop dough with 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls about 2 inches apart.

Bake 9 to 10 minutes or just until dough is set (do not overbake). Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.


Adapted from: Betty Crocker Christmas Cookies, 2009

Glazed Toffee Bonbons

This is another recipe from one of my Christmas cookie books. I am a sucker for anything with toffee and the glaze is amazing. Tim and I both ate way too much of the leftovers.

The only real change that I made was to substitute peanut butter chips for white vanilla baking chips. This was no commentary on the original recipe; it was simply that I did not have vanilla chips.

 Glazed Toffee Bonbons

Cookies:

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 teaspoon vanilla

1 egg

1 3/4 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

3 bars (1.4 oz. each) chocolate covered English toffee candy, finely chopped

Glaze:

1/4 cup butter

1/2 cup packed brown sugar

2-3 tablespoons milk

1 1/3 cups powdered sugar

1/3 cup semisweet chocolate chips

1/3 cup peanut butter chips

Heat the oven to 325°F. In a large bowl, beat 1/2 cup butter, 1/2 cup brown sugar, the vanilla and the egg with an electric mixer on medium speed until light and fluffy. On low speed, beat in the flour, baking soda and salt. Stir chopped candy into the dough. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.

Bake 11 to 14 minutes or until edges start to brown and tops of cookies feel set when tapped. Place cooling racks on waxed paper. Immediately remove cookies from cookie sheets to cooling racks.

Meanwhile, in a 1-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and 2 tablespoons of the milk over medium-low heat, stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with a wire whisk if necessary to remove lumps. Immediately dip tops of cookies into glaze or spread on top of cookies. (Cookies don't need to be completely cooled, just firm and set.) Place on rack; let stand about 10 minutes until glaze is set. If glaze starts to set in saucepan, reheat over medium-low heat and beat with a wire whisk.

Place chocolate chips and peanut butter chips in separate ziploc bags. Microwave each on high for 1 1/2 to 2 minutes, squishing the bags every 30 seconds until melted and smooth.

Then cut off the corner and drizzle over cookies. Refrigerate 20 minutes to set quickly.

Adapted from: Betty Crocker Christmas Cookies, 2009

Easter Egg Stained Glass Sugar Cookies

Years ago, during one of my Christmas cookie marathons, I made eggnog angel cookies that had pretty “stained glass” hearts. I though that this technique would be neat in an Easter egg cookie as well.

I love this icing as well. The corn syrup creates a wonderful smooth, shiny finish.

Easter Egg Stained Glass Sugar Cookies

Cookie:

3/4 C. Butter, Softened

1 C. Sugar

2 Eggs

1/2 tsp. Vanilla Extract

2-1/2 C. All-Purpose Flour

1 tsp. Baking Powder

1/2 tsp. Salt

½ C. Assorted Hard Candies (Lifesavers)

Poured Icing:

1 C. Powdered Sugar

2 tsp. Milk

2 tsp. Light Corn Syrup

Misc. Food Coloring (Optional)

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

A trick that I use for refrigerating cookie dough is to put the dough in a ziploc bag, already partially flattened. This allows for easy storage and reduces some of the work of flattening cold dough later. 

Preheat oven to 400°. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on parchment paper lined cookie sheets. Wax paper burns at a lower temperature, so it is not recommended for these cookies.

I would suggest using name brand candy. I used generic and a lot of the coloring ran into the cookie and left a clear candy "window."

Put the hard candies in a thick ziploc bag. Using a rolling pin or hammer, crush the candies.

Using a second, smaller cookie cutter, cut a shape out of the cookie. Fill this cavity (to heaping) with the crushed candies, as the candies will reduce as the cookies bake.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Meanwhile, mix sugar and milk thoroughly. Add the corn syrup and mix well. Tint as needed with food coloring. Decorate the cooled cookies as desired.

Rocky Road Cookies

I am a sucker for the “cookie books” that show up in the grocery stores around Christmas, and get a lot of ideas from them. This recipe came from this season’s Betty Crocker book.

The original recipe used a pouch of double chocolate chunk cookie mix as the base. While I am a fan of shortcuts, I figured cheating that much would defeat the purpose of this new adventure that I am undertaking, so I replaced it with the classic toll house cookie recipe and cocoa. I also think that the additional pecans really add to the presentation.

Rocky Road Cookies

Cookies:

2 ¼ C. Flour

½ c. Cocoa Powder

1 tsp. Baking Soda

1 tsp. Salt

1 C. Butter, Softened

¾ C. Sugar

¾ C. Firmly Packed Brown Sugar

1 tsp. Vanilla

2 Eggs

2/3 C. Chopped Pecans

12 Large Marshmallows Cut in Half

Frosting:

1 C. Semisweet Chocolate Chips

1/3 C. Whipping Cream

1 tsp. Butter or Margarine, Softened

1 tsp. Vanilla

½ C. Powdered Sugar
1 C. Pecans

Preheat oven to 350°. In a small bowl, sift flour, cocoa, baking soda, and salt; set aside. In a large mixer bowl, combine butter, sugar, brown sugar, and vanilla, beating until creamy. Beat in eggs. Gradually add the flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoonfuls, 2 inches apart onto ungreased cookie sheets.

Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Meanwhile, in 1-quart non-stick saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Add whipping cream, butter, and vanilla; blend well. Stir in powdered sugar until smooth.

Spread frosting over each cooled cookie, covering the marshmallow. Place a whole pecan on the top. Let stand until frosting is set.

Adapted from: Betty Crocker Christmas Cookies, 2009