Recipes - Cookie Book - Aquafaba & Cookie Recipes

Aug 27, 2026

Upload by Levi

A structured collection of cookie recipes focused on dough preparation, piping techniques, baking temperatures, and texture targets. Each recipe lists ingredients and provides clear step-by-step instructions, including chilling or overnight resting, preheating ovens, lining sheets with parchment, and cooling methods for consistent results. Includes distinct cookie styles such as aquafaba cardamom meringues, almond-dipped chocolate “cat’s tongue,” chickpea shortbread, chocolate crinkle cookies, and spiced “dirty chai” earthquake cookies.

LanguageEnglish

CategoryLifestyle

FormatPDF

Pages28

Reading Time43 min

AccessFree to download

Cookie Recipes Overview

Aquafaba Cardamom Meringue Cookies

Cat's Tongue with Sliced Almonds Dipped in Dark Chocolate

Chickpea Shortbread

Chocolate Crinkle Cookies

Dirty Chai Earthquake Cookie

Fruitcake & Almond Paste Pinwheel Cookies

småkakorl little cookies Written and illustrated by Carolyn Olson Index 5 Aquafaba Cardamom Meringue Cookies 6 Cat's Tongue with Sliced Almond Dipped in Dark Chocolate 7 Chickpea Shortbread 8 Chocolate Crinkle Cookies 9 Dirty Chai Earthquake Cookie 10 Fruitcake & Almond Paste Pinwheel Cookies 12 Soft Gingerbread Tile Cookies 14 Lingonberry Cookie (Auntie Olga and Agnes Swanson) 15 Milk Pistachio Dipped in White Chocolate 16 Lizner with Black Currant Jam 18 Mother's Cookies ( Hilda Bersell) 19 Peanut Butter Kisses ( Lois Bersell Olson) 20 Pepparkakor ( Lois Bersell Olson) 22 Piped Butter Cookie Dipped in Chocolate 23 Refrigerator Cookie-Chocolate & Vanilla 24 Refrigerator Cookie- Chocolate & Nuts 25 Rosette ( Lois Bersell Olson and Hazel Wallace) 26 Spritz ( Lois Olson) 27 Tea Cakes Drizzled with Chocolate 28 Thumbprint Cookie with Crushed Pecans and Red Currant Jelly 29 Tiger Cookies Aquafaba Cardamom Meringues Makes 40 meringues 1/2 c aquafaba* 1/2 c granulated sugar 1/4 tsp cardamom 1/4 tsp cream of tartar * Aquafaba is the liquid found in canned beans such as garbanzo beans. Use the liquid from a 15 oz can of garbanzo beans. Preheat oven 200 F with racks in center. Line two cookie sheets with parchment paper. Whisk all ingredients in bowl for 3-4 minutes on high until the meringue has stiff peaks. Fill a pastry bag with a 1/2 inch star tip. Pipe 2 inch diameter meringue circles on to parchment paper leaving no more than 1 inch between. Bake the meringues for one hour. Do not open the oven door. Then, swap the baking trays to the other rack/switching from to back and continue baking for another 30 to 60 minutes. The meringues need to be dry to the touch and white in color. Remove from the oven and cool on the baking sheets. Meringues will release once cool. Cat's Tongue with Sliced Almonds Dipped in Dark Chocolate Makes 40 cookies 7 T butter, room temperature 1/2 c granulated sugar 4 egg whites, room temperature zest of 1 lemon or orange 2 c flour, sifted 8 oz. bar dark chocolate, melted 1/4 c sliced almonds Preheat oven to 345 F. Line two baking sheets with parchment paper. Beat butter and sugar until pale in color. In a separate bowl, whisk egg whites until soft peaks form and then fold them into the butter and sugar mixture. Add zest and gently mix. Add flour and mix until combined. Fill pastry bag fitted with 1/2 inch tip and pipe 2 1/2 inch lengths on to parchment paper 2 inch apart. Place a few sliced almonds on top of each length of dough. Bake 15 minutes until golden. Remove from oven and cool on racks. Once cookies are cool, melt chocolate and dip Cat Tongues, covering 1/3 of the cookie. Leave cookies to cool/setting the chocolate. Chickpea Shortbread Makes 20 cookies 1/4 tsp cardamom 1/2 c butter 3/4 c chickpea flour 1/4 c finely chopped almonds 2/3 c granulated sugar 20 pistachios for decoration Line cookie sheet with parchment paper. Preheat oven to 350 F Melt butter in saucepan. Add chickpea flour slowly combining ingredients. Continue to stir and cook mixture until fragrant and golden brown. Add almonds and cardamom and stir for another half a minute or so. Remove pan from heat and add sugar stirring to incorporate. Cool mixture until it is easy to handle with hands. Create 1 inch balls and place on parchment paper. Add pistachio for decoration on top center. Bake for 15 minutes. Gently transfer cookies to racks to cool completly. Chocolate Crinkle Cookies Makes 22 cookies 1 c unsweetened cocoa powder 1 3/4 c granulated sugar 1/2 c vegetable oil 4 eggs, room temperature 2 tsp vanilla extract 2 c flour, sifted 2 tsp baking powder 3/4 tsp salt 1 c powdered sugar Beat together sugar and cocoa powder until combined and shiny. Beat in eggs. Add vanilla. Add flour, baking powder, and salt and mix to combine. Cover dough in plastic and refrigerate overnight. Dough is very soft

FAQs

What is aquafaba in the aquafaba cardamom meringue recipe?

Aquafaba is the liquid from canned beans, such as garbanzo (chickpeas). Use the liquid from a 15 oz can of garbanzo beans.

How are cat’s tongue cookies shaped before baking?

The dough is piped into 2 1/2 inch lengths on parchment, spaced about 2 inches apart, then topped with sliced almonds before baking.

Why should chocolate crinkle cookie dough be refrigerated overnight?

The dough is very soft, and chilling overnight helps it firm up so you can form 1-inch balls and roll them in powdered sugar before baking.

Aug 27, 2026

Upload by Levi