gluten-free
yield: about 4 dozen cookies
Peanuts and peanut butter pack extra peanutiness into these flourless cookies, and their saltiness is the perfect balance to the brown sugar. For a sure bake sale sellout, take them to the next level by dunking half of each cookie into melted chocolate.
1¾ cups natural-style creamy peanut butter, at room temperature
1½ cups light brown sugar
2 large eggs, at room temperature
2 teaspoons baking soda
¾ cup coarsely chopped cocktail peanuts
Chocolate sprinkles (optional)
• Preheat the oven to 350˚F. Line 2 cookie sheets with parchment paper.
• Place the peanut butter, sugar, eggs, and baking soda in a large mixer bowl and beat until smooth and creamy, about 3 minutes. Stir in the chopped peanuts.
• Using a heaping small (2-teaspoon size) cookie scoop, drop the dough about 1½ inches apart on the prepared cookie sheets. Top cookies with chocolate sprinkles, if using.
• Transfer to the oven and bake until the edges of the cookies are lightly browned, 10 to 12 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool completely. Repeat with the remaining dough on cool cookie sheets.
• Store in an airtight container for up to 3 days, or freeze for up to 3 months.
nut-free
yield: about 4 dozen cookies
Wheat germ takes the place of nuts in these meltingly delicious faux Mexican wedding cookies. We call them Booster Balls for the energy boost you get from the wheat germ.
2 sticks (½ pound) unsalted butter, at room temperature
½ cup granulated sugar
1½ teaspoons vanilla extract
1¾ cups all-purpose flour
1 cup wheat germ
1 cup confectioners’ sugar
1 teaspoon ground cinnamon
• Preheat the oven to 400˚F. Line 2 cookie sheets with parchment paper.
• Place the butter and granulated sugar in a mixer bowl and beat until smooth and creamy, about 3 minutes. Add the vanilla and beat well to combine.
• Place the flour and wheat germ in a separate bowl; mix well and add to the butter mixture gradually. Beat until everything is well incorporated and dough is smooth. Scrape down the sides of the bowl and mix again.
• Using a heaping small (2-teaspoon size) cookie scoop, drop the dough about 2 inches apart on the prepared cookie sheets. Transfer to the oven and bake until the cookies begin to brown at the edges, 12 to 14 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 3 minutes. Transfer to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.
• Whisk the confectioners’ sugar and cinnamon together in a medium- sized bowl. Roll cooled cookies in cinnamon-sugar mix.
• Store in an airtight container for up to 3 days, or freeze for up to 3 months.
ABBEY ROGERS
Charlotte, NC
As a sophomore in the International Baccalaureate program at Myers Park High School, I was asked to complete a personal project that gave me the opportunity to research and create a product of the topic of my choice. For my project, I wanted to do something that would make a difference, so I chose to start a Cookies for Kids’ Cancer 5K Race and Bake Sale in Charlotte, North Carolina.
I was inspired by a family friend, Grier Christenbury, who was diagnosed at age 2½ with stage 4 cancer. Since his diagnosis, Grier and his family fight hard every day to battle this terrible cancer. Grier is an amazing little boy, enduring endless rounds of chemo, needles, medicines—and keeps on fighting each day. His determination and spirit inspired me to do what I can to help raise awareness and find a cure for pediatric cancer so other families do not have to endure this difficult circumstance.
The first annual Cookies for Kid’s Cancer 5K Race and Bake Sale took place on St. Patrick’s Day. On this glorious spring day, we had over 350 runners and raised over $14,000. Young and old came out to support the cause by opening up their hearts and their wallets. I continue to be overwhelmed by the generosity and commitment of local businesses, volunteers, friends, and family—this event was a success because of their concern and support for children like Grier. The event required countless hours of planning, follow-up, and organization for 6 months, but I can say that the life lessons I take with me from this experience are invaluable. I look forward to next year’s event being bigger and better than this year!
Charlotte, NC, SK Race
WENDY MARTIN AND TEAM
Richmond, VA
Go big. That’s my advice for anyone considering a Cookies for Kids’ Cancer bake sale.
Why? Because it’s surprisingly easy to do.
Richmond, Virginia, is now gearing up for its third annual city-wide bake sale. The first went from “idea” to “event” in 20 days and was Cookies for Kids’ Cancer’s highest-grossing sale. Both of our first sales exceeded $30,000.
In our second year, our small team modified our bake sale model. The first year we secured all bake sale sites; provided each with hundreds of cookies, hand-painted table banners, and volunteers; and then collected and counted all the money.
By the second year, we realized all that effort simply wasn’t necessary. In every community there are tons of people who hate pediatric cancer and are just waiting for a simple chance to strike back. For our first sale, we went out and found some of those people. By our second sale, even more found us.
For year two, we again solicited a donation from Jacqueline’s Gourmet Cookies of dough for thousands of cookies. Our first sale taught us that we needed an industrial bakery to bake and package that many cookies. Via email, I connected with John Fernandez, owner of local Daystar Desserts. Tears welled in my eyes when this complete stranger and father of two enthusiastically called me to say that, for him, baking and packaging 16,000 cookies was “not a big sacrifice.”
This is “the “yin-yang” of pediatric cancer. For every family randomly stricken by cancer’s powerful blows, there are random strangers eager to volunteer to donate their powerful talents in direct opposition. For a while I called that “a miracle.” Now I just call it “a fact.” I suppose it’s a miraculous fact.
From there it was easy: We used social media to tell our community, “We’re having a city-wide Cookies for Kids’ Cancer bake sale. Notify us of your bake sale location no later than one month in advance and you’ll get at least 500 cookies (in packs of three), be included in our publicity blitz, and the photo of any child who inspired your sale will be included in the event poster provided to all sites.”
Groups of families, Scout troops, and service organizations soon gobbled up our entire cookie donation. Just one month later, a flurry of thirty checks from all over metropolitan Richmond were in the mail to Cookies for Kids’ Cancer.
Richmond, VA
dairy-free
yield: 7 dozen cookies
Mandel bread is biscotti’s Eastern European cousin. Typical of Jewish desserts served after meat meals, this recipe has no milk products in it, so anyone who’s lactose-intolerant can enjoy it too.
½ cup vegetable oil
3 large eggs, at room temperature
¾ cup granulated sugar
½ teaspoon vanilla extract
1 tablespoon fresh lemon juice
3 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 cups coarsely chopped walnuts
Chocolate chips (optional)
• Preheat the oven to 350˚F. Line a cookie sheet with parchment paper.
• Place the oil, eggs, sugar, vanilla, and lemon juice in a mixer bowl and beat until smooth.
• Place the flour, baking powder, baking soda, and salt in a separate bowl; mix well and add to the egg mixture. Beat until everything is well incorporated. Scrape down the sides of the bowl, add the nuts, and mix again.
• Using cold, wet hands, form the dough into 3 balls and then shape each ball into a 12-inch log. Place the logs about 3 inches apart on the prepared cookie sheet. Transfer to the oven and bake until the tops begin to crack, 20 to 25 minutes. Set aside to cool for 10 minutes.
• Reduce the oven temperature to 325˚F. Transfer the baked logs to a cutting board and using a very sharp straight-edged knife, slice the logs on a slight diagonal, about ⅓ inch thick. Place the slices on unlined cookie sheets and bake until dry to the touch, about 20 minutes. Cool on cookie sheets.
• Melt chocolate chips and drizzle over cookies, if desired.
• Store in an airtight container for up to 3 days, or freeze for up to 3 months.
dairy-free
yield: 4 dozen cookies
A recipe so simple it’s the perfect first step for kids to start baking on their own. Stamping the cookies with a glass is a task even the tiniest hands can accomplish.
2 large eggs, at room temperature
⅔ cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon freshly grated orange zest
¾ cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Orange decorating sugar
• Preheat the oven to 375˚F. Line 2 cookie sheets with parchment paper.
• Place the eggs, oil, vanilla, and orange zest in a large mixer bowl and beat until well combined. Add the sugar and beat until thickened. With the mixer on low, stir in the flour, baking powder, and salt until well combined.
• Using a level small (2-teaspoon size) cookie scoop, drop the batter about 2 inches apart on the prepared cookie sheets.
• Stamp each cookie flat with the bottom of a glass dipped in decorating sugar. (Lightly oil the glass, then dip in sugar. Repeat dipping in sugar so bottom of glass is completely covered each time.)
• Transfer to the oven and bake until the edges of the cookies are lightly browned, 8 to 10 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 3 minutes. Transfer to wire racks and cool completely. Repeat with the remaining dough on cool cookie sheets.
• Store in an airtight container for up to 3 days, or freeze for up to 3 months.
gluten-free
yield: about 2½ dozen cookies
Marcia Lemberg has been an ardent Cookies for Kids’ Cancer supporter for years. She has baked for and worked at dozens and dozens of bake sales, where she gets requests for gluten-free cookies all the time. She found a recipe online, made some changes, and came up with these yummy drop cookies. They sell out every time.
4 packets (1.51 ounces each) maple and brown sugar instant oatmeal (we used Quaker)
¼ cup granulated sugar
¼ cup light brown sugar
1 large egg, at room temperature
⅓ cup canola oil
1 tablespoon vanilla extract
1 cup of either raisins, cranberries, Raisinets, chocolate chips, or nuts
• Place the contents of the 4 packets of oatmeal in a large bowl. Stir in the sugars. Stir in remaining ingredients. Mix until well combined. Cover and refrigerate 30 minutes.
• Preheat the oven to 350˚F. Line 2 cookie sheets with parchment paper.
• Form the dough into teaspoon-size balls and place them 2 inches apart on the prepared cookie sheets.
• Transfer to the oven and bake until the cookies begin to brown at the edges, 11 to 13 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 3 minutes. Transfer to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.
• Store in an airtight container for up to 3 days, or freeze for up to 3 months.
gluten-free
yield: about 3 dozen wafers
Rice is often a go-to for gluten-free cooking, and this cookie takes advantage of rice flour’s ability to be a stand-in for wheat. The cookies are simple, but the sprinkles really dress them up.
4 large egg whites, at room temperature
½ cup granulated sugar
1½ cups brown rice flour, sifted
1 stick (¼ pound) unsalted butter, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
Decorating sugar or gluten-free sprinkles (optional)
• Preheat the oven to 350˚F. Line 2 cookie sheets with parchment paper.
• Place the egg whites in a large mixer bowl and beat until foamy. Add the sugar and beat until blended. Stir in the rice flour and mix to combine. Fold the butter and vanilla and almond extracts into the flour mixture.
• Using a heaping small (2-teaspoon size) cookie scoop, drop the dough about 2 inches apart on the prepared cookie sheets. Spread thin with the back of a rice-floured spoon. Top with decorating sugar or sprinkles, if using.
• Transfer to the oven and bake until the cookies just begin to brown on the edges, 12 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets 5 minutes. Transfer to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.
• Store in an airtight container for up to 3 days, or freeze for up to 3 months.
yield: about 3 dozen 3-inch cookies
When we said everyone can have a cookie, we meant everyone, even your pups. Don’t worry if a kid gets hold of one: They’re made with real food.
One 6-ounce jar turkey, rice and vegetable puréed baby food
1 large egg, at room temperature, beaten
1 tablespoon vegetable oil
1¼ cups brown rice flour, plus more for rolling
½ cup old-fashioned or quick-cooking oats
• Preheat the oven to 325˚F. Line 2 cookie sheets with parchment paper.
• Place baby food, egg, and oil in a large bowl and beat with a fork until well combined. Stir in flour and oats and mix together.
• Roll half the dough out onto a floured surface to ⅛-inch thickness. If the dough is too sticky, add more flour. Using a cookie cutter, cut out shapes and transfer to the prepared cookie sheets. Repeat with remaining dough.
• Transfer to the oven and bake 30 minutes. Turn the oven off and leave cookies in the oven to crisp up for 15 minutes. Transfer the cookies to a wire rack and cool completely.
• baker’s note These cookies can easily be made by using a heaping small (2-teaspoon size) cookie scoop to drop the dough about 1 inch apart on the prepared cookie sheets. Press down with a spatula to flatten.
• Store in an airtight container for up to 3 days, or freeze for up to 3 months.
CINDY HATCHER
Birmingham, AL
In the world of food magazines, we’re often thinking about what good food can mean to our audience. It has the power to energize, to warm bellies and hearts, to restore faith in your ability to make something yummy, and to provide comfort for you and your family. This is the same power that Gretchen and the good folks at Cookies for Kids’ Cancer have bestowed on the almighty cookie, and with great success: Their bake sales have raised millions to help fund pediatric cancer research—one powerful, tasty cookie at a time.
My colleagues at Cooking Light— along with coworkers at our sister publications of Southern Living, Coastal Living, and Oxmoor House—were familiar with Gretchen’s story and decided it was time to do our part, combining our love of food with our heartfelt support of Cookies for Kids’ Cancer. So we came together to hold our own Birmingham, Alabama, bake sale. It was a gorgeous September football Saturday in the South—a fact that should’ve doomed us to thumb-twiddlingly scarce crowds—yet we placed hundreds of cookies in the hands of people who were eager to hear about the cause. By the end of the market, we were astonished to learn that we would be adding about $1,000 to the Cookies for Kids’ Cancer jar.
It came down to the little details that had the biggest positive impact on our sale: extra care labeling and packaging cookies that turned some of them into miniature works of art; a genius idea to make a competition between our state’s two rival football teams to see which side could sell the most cookies in their team’s colors; a cookie-decorating booth that forced parents to stop and listen to our message while their child gleefully iced and sprinkled and glittered.
“It was heartwarming to see how the staff came together for our bake sale—everyone wanted to help,” says Ann Pittman, Cooking Light’s executive food editor. “If they couldn’t be at the actual sale, they cheerily baked dozens of their favorite cookies, or spent time making signs or packaging cute cookie parcels. We all wanted to be part of the bake sale action!”
Birmingham, AL