#bakingwithfriends

Omg !! 🤣🤣 Baking at 12am. Having way to much baking cookies. Lol

Taylor: that's a pregnant gingerbread.

Me: what?

I walk over to investigate the cookie is question.

Me: it is pregnant!!

Me: is it a boy or a girl? .... Omg! It could be a shortbread cookie!

These homemade sugar cookies are delicious and easy to make. They have the perfect balance of sweetness and almond flavor, making them truly delectable. These sugar cookies are sure to be a hit whether you're baking with family or friends!

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1 cup unsalted butter, softened. 1 1/2 cups white granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 1/4 teaspoon salt.

Instructions: Preheat the oven to 375F 190C. In a bowl, whisk together the flour, baking soda, and baking powder. In a separate large bowl, cream together the softened butter and sugar until smooth and fluffy. Beat in the egg, vanilla extract, almond extract, and salt until well combined. Gradually blend in the dry ingredients until just mixed. Roll rounded tablespoons of dough into balls and place them onto ungreased baking sheets. Use a flat-bottomed glass to gently flatten each dough ball to about 1/4 inch thickness. Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

These vegan chocolate chip pumpkin cookie bars are a delightful treat that perfectly blend the flavors of pumpkin and chocolate. They are easy to make and great for sharing with friends and family, especially during fall or winter gatherings.

Ingredients: 1 can 15 ounces pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1 cup vegan chocolate chips.

Instructions: Start by heating the oven to 350F 175C. Set aside a 9x13-inch baking pan that has been greased. Put the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract in a large bowl and mix them together until they are well mixed. Mix the salt, cinnamon, nutmeg, ginger, cloves, baking powder, and baking soda in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. The chocolate chips should be carefully mixed in. Spread the batter out evenly in the baking pan that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the cookie bars cool all the way in the pan before cutting them into bars and serving them.

Prep Time: 15 minutes

Cook Time: 25 minutes