National Bake Cookies Day! Sugar Cookie


Now what starts with the letter “C”?
“Cookie” starts with “C”!
Let’s think of other things that starts with “C”!
Uh. . .Uh. . . Who cares about da other things?!

“C” is for Cookie that’s good enough for me,
“C” is for cookie that’s good enough for me,
“C” is for cookie that’s good enough for me,
Oh! cookie, cookie, cookie starts with “C”!

Channeling my inner Cookie Monster on this National Bake Cookies Day, a sugar cookie recipe is what you’ll get! I used this same simple recipe for my Peppermint Candy Cane Cookies. Here it is again in all its simple glory.

Simply Sweet Sugar Cookie

A basic vanilla sugar cookie that can be used for many of your favorite recipes. Another note: do not use nonstick baking sheets; the cookies will brown quickly and might burn. 


  • 1/2 cup buttery spread such as Earth Balance, at room temperature, but not melted
  • 1 cup granulated sugar + 1/4 cup for rolling
  • 1 tablespoon packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 cups gluten free flour
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  1. Place a rack in the lower-middle position and another in the upper-middle position of the oven. Preheat the oven to 375ºF. Line two 15 x 10-inch baking sheets (not nonstick) with parchment paper.
  2. In a large mixing bowl, beat the butter, 1 cup granulated sugar, and brown sugar until very smooth. Beat in the egg, vanilla, and almond extract. Gradually add the gluten free flour, xanthan gum, baking powder and salt and mix until well blended.
  3. With wet hands, shape the dough into 1 1/2-inch balls, roll them in the remaining 1/4 cup sugar and place 2 inches apart on the baking sheet, 12 per sheet. To flatten each cookie, coat the bottom of a drinking glass with vegetable oil cooking spray and gently flatten each cookie to about 1 inch thickness. Sprinkle the cookies with any sugar that remains. Place one sheet on the lower-middle rack and another on the upper-middle rack of the oven.
  4. Bake for 12 minutes, rotating the baking sheets between racks halfway through baking.
  5. Cool the cookies 2 to 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Store, tightly covered, for 2 days or in the freezer for up to 1 month.

La la la YUM! 25 Days of Yum – German Chocolate Brownie Bars with Brown Sugar Pecan Crust

Happy National Bake Cookies Day! So preheat the oven, crack open some eggs and let’s get baking!

German Chocolate Brownie Bars with Brown Sugar Pecan Crust are not cookies but just as delicious and extra special for this sweet baking day!

German Chocolate Brownie Bars with Brown Sugar Pecan Crust and Coconut Pecan Topping 



  • 16 ounces pecans
  • 2/3 cup packed brown sugar
  • 1/4 cup unsalted buttery spread, melted
  • 1 teaspoon pure vanilla extract


  • 1 cup unsalted buttery spread
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 1 cup all-purpose gluten free flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder


  • 3 egg yolks
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted buttery spread such as Earth Balance Buttery Spread, at room temperature
  • 1 cup rice milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups toasted, chopped pecans
  • 2 cups packed sweetened coconut
  1. To make the crust: Preheat oven to 350 degrees. Spray a 9×13-inch baking sheet with nonstick cooking spray; set aside.
  2. Place the pecans in the bowl of a food processor and pulse until broken up into tiny pieces. Add the sugar and pulse until combined, then pour in the buttery spread and vanilla. Continue pulsing until combined.
  3. Press the pecan mixture firmly into the prepared pan. Bake for 12 to 15 minutes, until the edges are golden and the crust feels firm.
  4. While the crust is baking, make the brownies: In a medium saucepan, melt the buttery spread. Once melted, remove from heat and whisk in the sugar until combined.
  5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  6. Whisk in the dry ingredients until combined and pour the batter into the prepared pan, on top of the pecan crust.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before topping.
  8. To make the topping: While the brownies are baking, mix the egg yolks, sugar, and salt together in a medium bowl. Beat in the buttery spread, then slowly beat in the rice milk and vanilla until combined. Pour into a medium saucepan set over low heat.
  9. Cook, stirring constantly, until the mixture is puffy and begins to thicken (180 degrees), about 15 minutes. Pour the mixture into a medium bowl and allow to cool to room temperature. Stir in the pecans and coconut. Spread all of the mixture over the top of the brownies.

Chocolate, coconut and pecans oh my! So many elements and textures make these brownies stand out from all the rest.