Best Berger Cookies Recipes

COPYCAT BERGER COOKIES

Steps:

• Preheat oven to 400°. Beat butter, baking powder, salt and vanilla until combined. Add sugar; beat until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour alternately with sour cream, beginning and ending with flour; do not overmix., Drop by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each into a 3-in. circle., Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes; remove to wire racks to cool completely. , For icing; in a small saucepan, stir icing ingredients over low heat just until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Using a hand mixer, beat on high until mixture thickens and becomes lighter in color, 6-7 minutes. , Spread 2 Tbsp. icing over flat side of each cookie; let stand until set. Store in an airtight container in the refrigerator.

COPYCAT BERGER COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Position oven racks in top and bottom thirds of oven. Line two large rimmed baking sheets with parchment paper.
• Beat butter, vanilla, baking powder, and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in sugar on medium-high speed until smooth, about 1 minute. Add egg; beat on low until just combined, scraping down the sides of the bowl as needed. Alternately add flour and milk on low speed, beginning and ending with flour, until just combined.
• Drop slightly rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Roll dough with floured hands into balls, then gently flatten each ball to a 1 1/2-inch wide circle.
• Bake in the preheated oven, rotating pans halfway through, until golden brown on bottoms, about 10 minutes. Place pans on wire racks; let cool completely on pans, about 30 minutes.
• Meanwhile, bring 1 inch of water in a small saucepan to a boil over medium-high heat; reduce heat to medium. Place chocolate chips, cream, corn syrup, and vanilla for icing in a medium, heat-proof bowl; place bowl over simmering water in the saucepan; cook over medium heat, whisking constantly, until chocolate is melted and mixture is combined, about 5 minutes. Remove bowl from heat; whisk in 1 cup plus 2 tablespoons confectioners' sugar and salt until smooth and thickened, 2 minutes.
• Dip the flat side of each cookie into the warm icing; return to the baking sheet, chocolate-side up. Let cookies and chocolate cool slightly, uncovered, to room temperature, about 10 minutes. Spread remaining icing evenly over chocolate-dipped cookie tops (about 1 tablespoon each). Let sit at room temperature, until icing is completely set, about 1 1/2 to 2 hours.

BERGER COOKIES RECIPE - (3.9/5)

Steps:

• Preheat the oven to 400 F. Line 2 baking sheets ( like to make cookies on stones...perfect edges and evenly baked to perfection! with parchment paper of Silpat mats and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, salt, vanilla, and baking powder. Add in sugar, then egg and blend to incorporate. With the mixer on low, alternately add the flour and milk, beginning and ending with the flour. Mix until just blended. Drop teaspoon sized drops of dough onto the prepared baking sheets, spacing about 3 inches apart. Using the bottom of a greased glass, flatten each cookie to about 1 1/2 inches. Bake for 10-11 minutes until the bottom of the cookies are just beginning to brown. Be sure not to overbake the cookies, they should be soft and cake-like. Cool cookies on pans for 5 minutes before transferring to a rack to cool completely. While the cookies are cooling, make the icing. Place chocolate chips, corn syrup, vanilla and cream in a microwave safe bowl and microwave in 30 second intervals until chocolate begins to melt. Stir mixture until smooth. Add in confectioners' sugar and stir until blended completely. Allow icing to cool to room temperature. Dip the bottom of the cooled cookies into the icing and place icing side up on baking sheets. After all cookies have been dipped, dollop remaining icing on top of iced cookies (you want LOTS of icing!) and evenly spread using a small knife. Allow icing to set. Store cookies in an airtight container at room temperature. Note: Icing will set completely in about 6 hours, but you can of course eat them before it has set. Just don't store them until the icing is hardened.

BALTIMORE BERGER COOKIES RECIPE - (3.9/5)

Steps:

• Preheat the oven to 400°F. Lightly grease (or line with parchment paper) two baking sheets. To make the cookies: In a large mixing bowl, beat together the butter, salt, vanilla, and baking powder. Beat in the sugar, then the egg. Add the flour to the wet ingredients alternately with the milk, beginning and ending with the flour. Do this gently; there's no need to beat the batter. Using a spoon or a tablespoon cookie scoop, drop the dough onto the prepared cookie sheets. The balls of dough should be about 1 1/4-inch in diameter. Flatten each mound of dough to a circle about 1 1/2-inch across; wet your fingers or a knife, or grease the bottom of a drinking glass or measuring cup to do this. Leave 2-inches; to 2 1/2-inches between each cookie, for expansion. Bake the cookies for about 10 to 11 minutes, or until they?re a mottled brown on the bottom (carefully tilt one up to look), but not colored on top. You may see the barest hint of browning around the edges, but these cookies are supposed to be soft and cake-like, so don't over-bake them. Remove the cookies from the oven, and let them cool right on the pan as you make the frosting. To make the icing: Place the chocolate chips, corn syrup, vanilla, and cream into a large microwave-safe bowl, or into a large saucepan. Heat the mixture until it's very hot; the cream will start to form bubbles. Remove from the heat, and stir until smooth. Beat in the confectioners' sugar. Let cool to warm room temperature while you make the cookies. Dip the top of each cookie into the warm icing; swirl the cookie around to really give it a good coating. Set the cookies back on the baking sheet. Spread the remaining icing evenly atop the cookies. If it's too soft and flows off the cookies, let it set a bit, until it's firmer. It'll feel like you're piling on a lot of icing; that?s precisely the point! Allow it to set, then store the cookies airtight in a single layer. Keep at room temperature for several days; or freeze for longer storage.

BALTIMORE'S BERGER FINEST COOKIES

Steps:

• Preheat the oven to 400°F
• Lightly grease (or line with parchment) two baking sheets.
• To make the cookies: In a large mixing bowl, cream together the butter, salt, vanilla, and baking powder.
• Beat in the sugar, then the eggs, one at a time, beating well after each addition.
• Add the flour to the wet ingredients alternately with the milk, beginning and ending with the flour.
• Do this gently; there's no need to beat the batter.
• Using a muffin scoop, or a 1/4-cup measure, drop the dough onto the prepared cookie sheets.
• Flatten each mound of dough to a circle about 3" across; wet your fingers or a knife, or grease the bottom of a drinking glass or measuring cup to do this. Leave 2" to 2 ½" between each cookie, for expansion.
• Bake the cookies for about 11 minutes, or until they're a mottled brown on the bottom (carefully tilt one up to look), but not colored on top.
• You may see the barest hint of browning around the edges, but these cookies are supposed to be soft and cake-like, so don't over-bake them. Cool the cookies on the pan for 5 minutes, then transfer them to a rack to cool completely.
• To make the icing: Place the chocolate chips, baking chocolate, corn syrup, butter, and cream into a large microwave-safe bowl, or into a large saucepan.
• Heat the mixture till it's very hot; the cream will start to form bubbles.
• Remove from the heat, and stir until smooth.
• Let cool to room temperature; this will take at least a couple of hours, so plan accordingly.
• When completely cool, beat with an electric mixer for 6 to 7 minutes, until the icing lightens in color just a bit, and thickens just slightly.
• Spread each cookie with a generous 3 tablespoons icing (about 42g, about 1 1/2 ounces), leaving ¼" bare around the outside edge of each cookie.
• A heaped tablespoon cookie scoop works very well here.
• It'll feel like you're piling on a lot of icing; that's precisely the point!
• Allow to set, then store airtight in a single layer.
• Yield: 2 dozen 3 ½" cookies.

BALTIMORE BERGER COOKIES

Steps:

• 1 Make the cookies: Preheat the oven to 350 degrees with the rack in the middle
• 2 Line 2 rimmed baking sheets with parchment paper
• 3 In a medium bowl, whisk together the flour, baking powder and salt
• 4 In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes
• 5 Add the egg white, cream and vanilla and beat until combined
• 6 Reduce the speed to low and add the flour mixture in 3 additions until incorporated, scraping down the bowl as needed
• 7 Working with 1 heaping tablespoon of dough at a time, roll into balls and space 2 inches apart, with a maximum of 12 per sheet
• 8 Using your moistened fingers, press on the dough balls to form disks about 1/4 inch thick and 2 inches wide
• 9 Bake, 1 sheet at a time, until the cookies are just beginning to brown around the edges, 8 to 12 minutes, rotating the sheet halfway through baking
• 10 Let the cookies cool completely on the sheet before frosting
• 11 Make the frosting: Once the cookies have cooled, in a large bowl, combine the chocolate chips, cream and salt
• 12 Microwave the mixture at 50 percent power, stirring every 30 seconds, until melted and smooth, 1 to 3 minutes
• 13 Whisk the cocoa, confectioners' sugar and vanilla into the chocolate mixture until smooth
• 14 (The frosting should be the texture of thick brownie batter and register about 95 degrees on an instant-read thermometer
• 15 )
• 16 Frost the cookies: Flip the cookies on the sheets
• 17 Spoon about 2 tablespoons of frosting over the flat side of each cookie to form a mound
• 18 Let the cookies sit at room temperature until the frosting is set, about 3 hours, before serving

BERGER COOKIES

Steps:

• Preheat the oven to 400 F. Line 2 baking sheets ( like to make cookies on stones...perfect edges and evenly baked to perfection! with parchment paper of Silpat mats and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, salt, vanilla, and baking powder. Add in sugar, then egg and blend to incorporate. With the mixer on low, alternately add the flour and milk, beginning and ending with the flour. Mix until just blended. Drop teaspoon sized drops of dough onto the prepared baking sheets, spacing about 3 inches apart. Using the bottom of a greased glass, flatten each cookie to about 1 1/2 inches. Bake for 10-11 minutes until the bottom of the cookies are just beginning to brown. Be sure not to overbake the cookies, they should be soft and cake-like. Cool cookies on pans for 5 minutes before transferring to a rack to cool completely. While the cookies are cooling, make the icing. Place chocolate chips, corn syrup, vanilla and cream in a microwave safe bowl and microwave in 30 second intervals until chocolate begins to melt. Stir mixture until smooth. Add in confectioners' sugar and stir until blended completely. Allow icing to cool to room temperature. Dip the bottom of the cooled cookies into the icing and place icing side up on baking sheets. After all cookies have been dipped, dollop remaining icing on top of iced cookies (you want LOTS of icing!) and evenly spread using a small knife. Allow icing to set. Store cookies in an airtight container at room temperature. Note: Icing will set completely in about 6 hours, but you can of course eat them before it has set. Just don't store them until the icing is hardened.

VEGAN "BERGER"-STYLE COOKIES

Steps:

• Make cookies:.
• Preheat oven to 350°F.
• Whisk together flour, baking soda, and salt in a bowl. Mix the soy milk and vinegar well, and then add vanilla.
• Beat together Earth Balance and sugar in a large bowl with an electric mixer until for about 3 minutes, then add prepared egg replacer and oil, beating until combined well. Mix in flour mixture and soy milk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
• Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
• Make fudge while cookies chill:.
• Melt chocolate chips and Earth Balance in the top of a double boiler over simmering water over medium heat. Add confectioners' sugar, corn syrup, vanilla, salt, and 6 tablespoons boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tablespoons more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat.
• When cookies are cool, top liberally with chocolate fudge. Allow to cool before serving. Store wrapped in plastic in a cool dry place (or refrigerator).