Homemade Cookies Archive - Kimberly Zett

Raspberry Marble Cookies with Passionfruit Ganache

Kimberly — Thu, 20 Mar 2025 16:47:26 +0000

Raspberry Marble Cookies with Passionfruit Ganache

March 20, 2025 by Kimberly

Crispy edges, buttery soft inside, with swirls of tart raspberry and creamy white chocolate passionfruit ganache on top. A cookie that tastes like golden hour on a summer evening.

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TOTAL TIME

2 hrs + 20 min

SERVES

10 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If cookies had a main character moment, this would be it. Buttery soft with just the right chew, these beauties have swirls of tart raspberry and are topped with the dreamiest white chocolate passionfruit ganache. They’re bright, fruity, and just a little fancy, but still easy enough to whip up on a random Tuesday. If you love that perfect balance between rich, creamy, and slightly tangy, these cookies are about to become your new obsession.

These cookies shine on their own but pairing them with a cozy drink takes them to another level. A cup of earl grey, a matcha latte, or even an iced vanilla coffee would complement the tart-sweet balance perfectly.

Store the cookies in an airtight container at room temperature for up to 3 days. Keep the ganache separately in the fridge and spread it on just before serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Raspberry Marble Cookies with Passionfruit Ganache

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No reviews

Author: Kimberly
Total Time: 20 min + 2 hrs
Yield: 10 1x

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Description

RECOMMENDED EQUIPMENT

electric mixer
mixing bowl
medium-sized bowl
piping bag
mortar & pestle
small cookie scoop

Ingredients

Units

COOKIE DOUGH

120 grams butter, soft
100 grams brown sugar
50 grams white sugar
2 tsp vanilla extract
1 egg
220 grams all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
15 grams freeze-dried raspberries

PASSIONFRUIT GANACHE

200 grams white chocolate
100 grams heavy cream
60 grams passionfruit purée

Instructions

Add soft butter, brown sugar, white sugar, and vanilla extract to the mixing bowl of a stand mixer. Beat until light and fluffy.
Mix in the egg just until combined. Then, add flour, salt, baking powder, and baking soda, mixing until no streaks of flour remain. Be careful not to overmix.
Divide the dough into two equal portions. Keep one half in the mixer and set the other aside. Grind the freeze-dried raspberries into a fine powder, then mix them into the dough in the mixer. You should now have one pink and one yellow dough.
Scoop equal portions of both doughs using a small cookie scoop. Press the two differently colored balls together, tear them apart in the middle, and press them back together for a marbled look. Shape into round balls, place them on a parchment-lined tray, and refrigerate.
Heat the heavy cream in a small saucepan until it starts forming small bubbles around the edges. Meanwhile, finely chop or grate the white chocolate and place it in a bowl. Pour the hot cream over the chocolate and let it sit for 3-4 minutes before stirring until smooth. Mix in the passionfruit purée until fully combined. Cover the ganache with plastic wrap directly on the surface to prevent skin from forming and refrigerate for at least 2 hours or overnight until set.
Once the ganache is set, preheat the oven to 175°C / 350°F. Place the chilled cookie dough balls on a parchment-lined baking sheet, leaving enough space between them. Bake for 13 minutes, then let them cool on a wire rack.
Once firm, transfer the ganache to a mixing bowl and whip until it reaches a buttercream-like consistency. Fill a piping bag fitted with a nozzle and pipe a swirl of ganache onto the center of each cooled cookie. Sprinkle with crushed freeze-dried raspberries for decoration.

Passive Time: 2 hrs
Cook Time: 20 min

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Honeycomb Apricot Marshmallow Fluff Cookies

Kimberly — Thu, 19 Dec 2024 16:29:35 +0000

Honeycomb Apricot Marshmallow Fluff Cookies

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December 19, 2024 by Kimberly

Soft, gooey cookie layers meet tangy apricot sauce, marshmallowy swirls, and honeycomb crunch. Every bite is an explosion of textures and flavors – sweet, sticky, and irresistibly cozy vibes in cookie form.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 25 min

SERVES

12 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine sinking your teeth into layers of soft cookie dough, creamy marshmallow fluff, tangy apricot sauce, and crunchy honeycomb pieces. It’s not just a dessert – it’s a flavor-packed adventure! These cookies are a mash-up of textures and tastes that scream fun and indulgence. Whether it’s for a cozy night in or to impress your friends, they’re bound to disappear fast.

These cookies are best enjoyed slightly chilled for that perfect contrast of gooey and crunchy. Pair them with a cup of tea or coffee for a casual treat, or bring them out as the star of a dessert platter. Hosting a party? Stack them up on a pretty plate and watch them vanish in minutes.

Keep leftovers in an airtight container for up to 3 days. For extra freshness, separate layers with parchment paper to avoid sticking.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Honeycomb Apricot Marshmallow Fluff Cookies

5 from 1 review

Author: Kimberly
Total Time: 85 min
Yield: 12 cookies 1x

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Description

Recommended Equipment

2 small pots
1 medium pot
baking dish (approx. 20×20 cm)
parchment paper
spatula
whisk
thermometer
electric mixer
sharp knife
cutting board
mixing bowl
cookie scoop

Ingredients

Units

HONEYCOMB

100 grams white sugar
20 grams honey
20 milliliter water
1 tsp baking soda

MARSHMALLOW FLUFF

60 grams white sugar
60 grams water
80 grams corn syrup
1 egg white

APRICOT SAUCE

100 grams dried apricots
80 milliliter apricot juice
10 grams powdered sugar
1/2 tsp vanilla extract
1 tsp lemon juice
2 tsp cornstarch

COOKIE DOUGH

120 grams butter, room temperature
100 grams white sugar
50 grams brown sugar
1 egg
1 tsp vanilla extract
220 grams all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Instructions

Honeycomb: First, line a heatproof baking dish with parchment paper. Combine sugar, honey, and water in a medium pot. Heat over medium until it boils, monitoring the temperature with a thermometer until it reaches 149°C (300°F). Remove from heat and quickly stir in the baking soda just until combined. Be careful—it will foam up a lot! Immediately pour the mixture into the prepared dish without stirring or spreading it, as this would break the air bubbles. Scrape any remaining mixture from the pot and add it on top. Let it cool completely (about 1–2 hours).
Marshmallow Fluff: Heat water, sugar, and corn syrup in a small pot to 115°C (240°F). Meanwhile, beat egg whites in a clean bowl until stiff peaks form. Slowly pour the hot sugar syrup in a thin, steady stream into the egg whites, mixing continuously with an electric hand mixer. After adding all the syrup, beat on high for another 5 minutes until light and fluffy. Set aside.
Apricot Sauce: Chop the dried apricots and combine them with apricot juice, powdered sugar, vanilla extract, and lemon juice in a small pot. Simmer for about 10 minutes until softened. Dissolve the cornstarch in a bit of cold water, stir it in, and bring everything to a boil until thickened. Set aside to cool.
Cookie Dough: Cream butter with the white and brown sugar. Add the egg and vanilla extract, mixing well. Stir in the flour, baking soda, and salt until just combined—don’t overmix!
In a deep dish, layer the components: a part of cookie dough, a tablespoon of marshmallow fluff, and a tablespoon of apricot sauce. Repeat until all ingredients are used. Tip: Store leftover fluff in a jar in the fridge for up to two weeks.
Use a cookie scoop (or tablespoon) to form 12 evenly sized balls from the layered dough. Place them on the prepared baking tray. Chill the cookies in the fridge for 1 hour – don’t skip this step! Chilling ensures the cookies hold their shape and don’t spread too much when baked.
Preheat the oven to 150°C (300°F) and bake the cookies for 13–15 minutes. While baking, carefully cut the honeycomb into small pieces. Remove the warm cookies from the oven, adjust their shape if necessary, and gently press the honeycomb pieces onto the tops. Let the cookies rest for about 10 minutes before enjoying.

Passive Time: 85 min
Cook Time: 60 min

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White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

Kimberly — Sun, 20 Oct 2024 08:00:31 +0000

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

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October 22, 2024 by Kimberly

Imagine biting into soft, buttery cookies with creamy frosting that’s as vibrant as the sky. These dreamy bites combine sweet indulgence with a fun, colorful twist that feels like pure joy!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 30 min

SERVES

12 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Ready to level up your cookie game? These soft, melt-in-your-mouth treats bring together creamy white chocolate and a frosting that’s as eye-catching as it is delicious. The vibrant blue spirulina frosting not only adds a pop of color but also gives a playful, natural twist to the classic buttercream. Perfect for making an impression at parties or just when you’re craving something special, these cookies are the kind of treat that feels like a celebration with every bite.

These cookies are best served at room temperature, giving that perfect balance between a tender bite and creamy frosting. They’re ideal for a dessert table or as a show-stopping treat for a special occasion. You can serve them alongside a cup of tea, coffee, or even milk for the ultimate comfort experience. And let’s be real, they make for a pretty impressive addition to any cookie swap or holiday gathering.

To keep these cookies fresh, store them in an airtight container in the fridge for up to a 5 days. You can also freeze them (without the frosting) for up to a month and just whip up the buttercream fresh when you’re ready to serve.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

Author: Kimberly
Total Time: 1 hr + 30 min
Yield: 12 1x

Print Recipe

Description

Recommended Equipment

small pot (or microwave)
two medium-sized bowls
whisk
spatula
sharp knife
cutting board
cookie scoop
parchment paper

Ingredients

Units

COOKIE DOUGH

120 grams butter
100 grams brown sugar
100 grams white sugar
2 tsp vanilla extract
1 egg
220 grams all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
150 grams white chocolate

BUTTERCREAM

200 grams butter
300 grams powdered sugar
1 tbsp heavy cream
1 tsp blue spirulina powder

Instructions

Melt the butter in a small pot or microwave. In a medium-sized bowl, whisk together the melted butter, brown and white sugar, and vanilla extract for a few minutes. Then add the egg and mix again. Set aside.
In another bowl, mix together the flour, baking soda, and salt. Set aside.
Roughly chop the white chocolate and add it to the wet ingredients as well as the dry ingredients. Then mix with a spatula until there are no more visible streaks of flour.
Use a medium-sized cookie scoop to form 12 evenly sized dough balls and place them on parchment paper. Chill the dough balls in the fridge for at least 1 hour.
A few minutes before baking, preheat the oven to 150°C / 302°F. Place the cookies on a parchment-lined baking sheet, leaving enough space between them, and bake for 12-13 minutes or until the edges are lightly golden. Take them out of the oven and let them cool on a rack for about 10 minutes.
Now, make the frosting. I recommend preparing it once the cookies have reached room temperature so the buttercream doesn’t melt when adding to the cookies. In a mixing bowl, beat the softened butter with an electric mixer until smooth and nearly white.
Gradually add the powdered sugar, starting on low speed and then increasing to medium, mixing for 1 to 2 minutes until fully combined.
Mix the cream with the spirulina powder and add it to the buttercream. Stir everything together until you get a vibrant blue color. Fill a piping bag with the buttercream, and once the cookies have cooled to room temperature, decorate them. Alternatively, you can spread the buttercream with a knife. Optionally, sprinkle a bit of spirulina powder on top of the frosting.

Passive Time: 1 hr + 20 min
Cook Time: 12 min

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White Chocolate Coconut Lime Cookies

Kimberly — Sat, 27 Jul 2024 12:18:50 +0000

White Chocolate Coconut Lime Cookies

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July 27, 2024 by Kimberly

Indulge in a burst of tropical flavors with these scrumptious cookies, blending sweet white chocolate, refreshing lime, and a hint of coconut for the ultimate treat.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 45 min

SERVES

9 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Craving something sweet, tangy, and utterly irresistible? These white chocolate coconut lime cookies are the perfect tropical treat. With the zesty kick of lime, the creamy sweetness of white chocolate, and the nutty goodness of coconut, these cookies are sure to become a new favorite. They’re easy to make and perfect for any occasion, whether it’s a summer picnic or a cozy evening at home.

Serve these delightful cookies with a cold glass of milk or a cup of hot tea for a comforting snack. They also make a great addition to any dessert platter, paired with fresh fruit for a vibrant and refreshing twist. For a truly indulgent experience, try crumbling them over vanilla ice cream.

To keep your white chocolate coconut lime cookies fresh, store them in an airtight container at room temperature for up to a week. If you need to keep them longer, they freeze well too – just pop them into a freezer bag, and they’ll stay delicious for up to three months.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

White Chocolate Coconut Lime Cookies

Author: Kimberly
Total Time: 2 hrs 45 min
Yield: 9 big / 18 small 1x

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Description

Recommended Equipment

sharp knife
cutting board
two small bowls
small pot (or microwave)
two medium bowls
whisk
spatula
zester

Ingredients

Units

DOUGH

200 grams all-purpose flour
35 grams cornstarch
1 tsp baking powder
1/2 tsp salt
140 grams butter
150 grams brown sugar
50 grams white sugar
1 egg
1 egg yolk
100 grams white chocolate
zest from 1 lime
1 tsp vanilla extract
50 grams shredded coconut flakes

GLAZE

125 grams powdered sugar
1 tbsp - 1.5 tbsp coconut milk
1 tsp lime juice

Instructions

PREPARATIONS

Chop the chocolate into coarse pieces.
Melt the butter in a pot or microwave.
Zest the lime.

INSTRUCTIONS

In a medium bowl, mix together flour, cornstarch, baking powder, and salt. Set aside.
In another medium bowl, combine brown and white sugar. Add the melted butter and vanilla extract, whisking for a few minutes until creamy.
Add a whole egg and an egg yolk, whisking until the mixture becomes thicker. Then, mix in the lime zest.
Gradually add the dry ingredients from the other bowl, stirring a little before adding the chocolate. Mix just until combined and no flour is visible.
Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours or up to 48 hours if preparing ahead.
Preheat the oven to 220°C / 425°F. Fill a small bowl with coconut flakes and roll the cookie dough balls in the flakes. Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
Meanwhile, prepare the glaze. In a small bowl, mix powdered sugar, coconut milk, and lime juice until you get a creamy, thick consistency. Drizzle the glaze over the cookies in a zigzag pattern, sprinkle with a bit more lime zest, and enjoy!

Prep Time: 20 min
Passive Time: 2 hrs 25 min

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Chocolate Chip Cookies

Kimberly — Wed, 13 Mar 2024 08:19:46 +0000

Chocolate Chip Cookies

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March 13, 2024 by Kimberly

Look no further for the ultimate chocolate chip cookies. Dive into this rich, double chocolate chip cookie recipe, featuring a generous amount of dough and massive chocolate chunks!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 50 min

SERVES

10 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Get ready to fill your kitchen with the mouthwatering aroma of freshly baked Chocolate Chip Cookies! This recipe combines the perfect blend of sweet, gooey, and chocolaty in every bite. Ideal for any occasion, from family gatherings to a personal treat, these homemade cookies promise to be your new favorite. Let’s dive into the simple steps to create these delightful treats that everyone loves!

Serve these delicious Chocolate Chip Cookies fresh out of the oven for the ultimate gooey experience, or let them cool to achieve a delightful crunch. Pair with a glass of cold milk or your favorite coffee for a classic combo. They’re perfect for parties, as a sweet snack, or as a thoughtful homemade gift. Remember, warm cookies and cold milk are a match made in heaven for any cookie lover!

Store your Chocolate Chip Cookies in an airtight container to keep them fresh and chewy. They’ll last for up to a week at room temperature or can be frozen for longer enjoyment. Perfect for having a sweet treat on hand anytime!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Chocolate Chip Cookies

Author: Kimberly
Total Time: 2 hrs + 20 min
Yield: 10 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
small bowl
small pot (or microwave)
two medium-sized bowls
whisk
spatula

Ingredients

Units

200 grams all-purpose flour
35 grams cornstarch
140 grams butter
150 grams brown sugar
50 grams white sugar
100 grams semi-sweet chocolate
100 grams white chocolate
1 egg
1 egg yolk
1 tsp baking powder
3/4 tsp salt

Instructions

Chop the chocolate into big chunks.
Melt the butter in a pot or in the microwave.
In a medium-sized bowl, mix the flour, starch, and salt. Set aside.
In another medium-sized bowl, mix the brown and white sugar. Add the melted butter with a whisk and beat the mixture until it becomes kind of creamy.
Now add one whole egg and one egg yolk and beat until the mixture becomes thicker.
Next, add the dry ingredients from the other bowl and stir a little, then add the chocolate and mix everything until no more flour is visible and stop stirring to avoid overmixing the dough.
Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Place the cookie balls in the refrigerator for at least 2 hours – if you want to prepare the dough in advance, you can leave it in the fridge for up to 48 hours.
Preheat the oven to 220°C (425°F). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
Remove the tray with the cookies from the oven and let them cool for 15 minutes. I know it’s hard, but it’s worth the wait 😉

Passive Time: 2 hrs
Cook Time: 20 min

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