Just one step into Glenda Jones’ Loveland shop was all it took—I was happily enfolded by an overwhelming blanket of buttery, sugary goodness. The aroma! I inhaled deeply and closed my eyes. She was baking. And whatever was quietly coming to life in her oven, I wanted some.
Cocoa Bites has been a Loveland staple since 2013, when Glenda first opened her brick-and-mortar storefront, and she hasn’t let us down since. Throughout the long pandemic months of spring, summer and fall, she kept us sated and sugared with her sweet Saturday-only selections—cakes, cobblers, cookies, croissants, cinnamon rolls and so much more. Since November, she’s returned to somewhat regular hours, offering her well-loved lunches, High English Tea (by reservation) and confectionary creations now on Thursdays and Fridays as well.
And while she’s famous for her cupcakes, she is a master of all things tantalizing and treat-worthy (don’t even get me started about her pumpkin pie). Which is why it was a given that we’d turn to her for the ultimate in holiday cookies. Even better? She shared her (secret) recipe.
“This is my normal cutout cookie, the exact same one I do for the store,” Glenda says. “It bakes really well, it’s a great dough to cut out … and they’re very tasty!”
Glenda stresses not to overbake this one—keeping an eye on your time is key so the cookie stays soft out of the oven. “And if they’re wrapped, they’re great for gifts.” Because it’s all about giving this season, right? Thanks, Glenda, for sharing your gift with all of us.
Facebook.com/CocoaBites | 305 W. Loveland Ave. | 513.677.2525
ROLLED SUGAR COOKIES
FOR THE COOKIE
1½ cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
1½ tsp. vanilla bean paste
1 tsp. almond emulsion
5 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
FOR THE ICING
5 cups confectioners’ sugar, sifted
¼ tsp. almond emulsion
9–10 Tbsp. buttermilk
1. In a mixing bowl, beat the butter and sugar on high until completely smooth and creamy, about 2 minutes. Add the eggs, vanilla and almond, and beat on high for one minute more. Scrape down the sides, and beat again to combine.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. Add the flour mixture to the butter mixture, and beat on low just until combined.
4. Divide the dough into 4 equal parts. Working with one portion at a time, place dough on lightly floured parchment paper, dust a rolling pin with flour, then roll dough to ¼-inch thick. Refrigerate (or freeze) at least 2 hours.
5. Preheat oven to 325°. Remove chilled dough and, using a cookie cutter, cut into shapes. Arrange shapes on cookie sheet, 3–4 inches apart. Bake 8–12 minutes. Baking times will vary (depending on cutout size and oven differences). *DO NOT OVERBAKE.*
6. Remove from oven, and carefully transfer cookies to cooling rack. While cooling, make your icing. Whisk all frosting ingredients until smooth, adding buttermilk one tablespoon at a time (icing should be thick enough so it won’t run off sides). Add food coloring if desired, frost, decorate and enjoy!
*Pro tips: This recipe makes a lot, so is easily halved. Alternately, individual cut dough shapes can be stored in the freezer (unbaked, unfrosted) until needed. Want fresh cookies? Having a party? Decorating cookies with kids? The hard part is already done! Simply remove from freezer, bake and frost.