5 Favorite Cruise Line Cookie Recipes

5 Favorite Cruise Line Cookie Recipes
It’s always good to have a lots of fantastic cookie recipes. Cookies are perfect for parties, school lunches, and local bake sales, too.

Some of the best cookies are those created by top cruise line chefs. These culinary geniuses know how to create delicious treats to delight any palate.

If you're seeking something sweet to delight your family and friends, check out these five great cruise line cookie recipes:

Coconut Ranger Cookies – Royal Caribbean International

5 cups all-purpose flour
½ teaspoon baking soda
2.2 cups unsalted butter, softened
2.5 cups brown sugar
1.13 cups dried coconut, shredded
6.5 tablespoons coconut milk
6 eggs
1 teaspoon vanilla extract

1. Preheat oven to 350 F
2. In a bowl, sift together the flour and baking soda.
3. In another bowl, beat butter with brown sugar until smooth
4. Beat in eggs one by one, until well blended
5. Mix in the coconut milk and vanilla extract
6. Stir in the dry mixture of flour and baking soda, then fold in the dried coconut until it’s evenly distributed throughout the batter.
7. Using an ice cream scoop or 1/4 cup measuring cup, scoop cookie dough onto a baking sheet and mold it into a circular shape.
8. Bake until slightly puffed but barely colored, 9-12 minutes.
9. Let cookies cool for 10 minutes

Grandma’s Vanillekipferl Cookies - Master Chef Rudi Sodamin, Holland America Line

5 oz butter
7.4 oz flour
2.8 oz ground hazelnuts or almonds
2.8 oz powdered sugar
1 egg

2 oz powdered sugar
3 tablespoons vanilla sugar*

*To make your own vanilla sugar: Place 1 1/2 to 2 cups of sugar in pint jar. Put a clean vanilla bean in the jar, cover and shake well. Let stand for a few days, shaking the jar occasionally, before using the sugar. As you use the sugar, replace with fresh sugar.

1. Sieve the flour into a heap on a pastry board or into a large bowl.
2. Cut the cold butter into small pieces and mix with the flour.
3. Add powdered sugar, ground almonds or hazelnuts and the egg.
4. Rinse hands with cold water and quickly knead mixture into a crisp dough.
5. Chill dough in the refrigerator for 30 minutes.
6. Form thumb-thick size rolls from the dough.
7. Cut roll into 1 cm wide pieces, roll and form crescents.
8. Bake crescents at 350° Fahrenheit for 10-15 minutes, or until very light-gold in color.
9. Roll the crescents in a mixture of powdered sugar and vanilla sugar while still hot.

Coconut Macaroons - Viking Ocean Cruises

4 egg whites
2/3 cup of confectioners' sugar
2 cups of shredded unsweetened coconut
1 teaspoon vanilla sugar

1. Preheat the oven to 350 F
2. Using an electric mixer, beat egg whites until stiff
3. Combine eggs whites with other ingredients
4. Using a teaspoon, place small macaroons on a baking tray lined with parchment paper
5. Bake for 10-15 minutes

Linzer Short Cookies - Master Chef Rudi Sodamin, Holland America Line

1 cup of almonds, toasted and grounded
2 cups of flour, sieved
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
2 sticks of butter, softened
2/3 cup of sugar
1 teaspoon of vanilla extract
2 eggs
1 lemon, fine zest
2 cups of raspberry preserve

1. In the bowl using the paddle, beat the butter and sugar until light and fluffy approximately 3 minutes. Beat in the vanilla extract, egg yolks and lemon zest. Beat in the ground nuts. Add the flour cinnamon and salt just until incorporated.
2. Divide the dough in half and shape into two rectangles about 1/2 inch thick. Wrap the two rectangles of dough in plastic wrap and refrigerate at least one hour.
3. Remove one rectangle of dough from the refrigerator. On a lightly floured surface roll out the dough until it’s about 1/4 inch thick. Using a 2- to 3-inch round cookie cutter, cut out the dough.
4. Place the cookies about 1 inch apart on a lined baking sheet. Use a smaller cookie cutter, 3/4 to 1 inch, to cut out the centers of half of the cookies on the baking sheet. You will be sandwiching two cookies together and there will be a small ‘window or cut out’ on the top cookie so you can see the jam underneath.
5. Reroll any scraps and cut out the cookies. Remove the other half of dough from the refrigerator and roll and cut out the rest of the cookies.
6. Bake the cookies at 350 F for 12-14 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool.
7. While the cookies are cooling, place the raspberry preserve in a small saucepan and heat gently until it has thickened slightly and cool down.
8. To assemble cookies: Place the cookies with the cut-outs on a wire rack and lightly dust the tops with the confection sugar.
9. On the surface of the full cookie spread with about a 1/4-1/2 teaspoon of jam. Place the cut-out cookie on top and gently sandwich them together. Using a small spoon, fill the cut-out with a little more jam.

Chocolate Chip Cookies - Royal Caribbean International

1 cup and 2 tablespoons of all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
6 tablespoons granulated sugar
6 tablespoons packed brown sugar
1/2 egg
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup coarsely chopped nuts, if desired

1. Pre-heat oven to 375 F
2. In small bowl, mix flour, baking soda and salt - set aside
3. In large bowl, beat softened butter and sugars with an electric mixer on medium speed or mix with spoon for about a minute or until fluffy. Make sure to scrape the side of the bowl occasionally.
4. Beat the egg and vanilla extract into the mixture until smooth
5. Stir in the flour mixture until blended - the dough should be stiff
6. Stir in chocolate chips and nuts, if adding those
7. Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet - place about two inches apart
8. Bake 8-10 minutes or until light brown. Center will be soft.
9. Cool 2 minutes before removing the cookies from the sheet and placing them on a cooling rack.
10. Let cookies cool for about 30 minutes.

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