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KitchenMia Recipes, 9 w 53rd St, New York, NY (2026)

03/05/2026

Cranberry Lemon Cookies

Ingredients:
1 cup chopped fresh or frozen cranberries
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 tablespoon cornstarch
3/4 cup granulated sugar
1 tablespoon fresh lemon zest
14 tablespoons (1 3/4 sticks) unsalted butter, softened to room temperature
1 large egg
1 teaspoon vanilla extract
For the Glaze:

1 cup confectioner’s/powdered sugar
1 to 2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Directions:

Chop the cranberries into small pieces by hand or with a food processor. Pulse a few times for coarse pieces.
Whisk together flour, baking powder, salt, and cornstarch.
Combine sugar and lemon zest in a mixing bowl. Rub the zest and sugar together until the sugar is infused with lemon.
Add butter to the sugar mixture and mix until light and fluffy.
Add egg and vanilla extract, mixing again until well combined.
On low speed, gradually add the dry ingredients and mix until just blended.
Fold in the chopped cranberries with a spatula.
Chill the cookie dough for 30-45 minutes in the refrigerator.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop the dough onto the baking sheets, spacing them about 2 inches apart. Flatten the top of each scoop with a flat-bottomed glass.
Bake for approximately 15 minutes or until lightly golden brown around the edges.
Cool cookies on the sheet for 5 minutes before transferring them to a cooling rack.
For the glaze: Whisk together powdered sugar, lemon juice, and zest. Adjust the consistency with more juice or sugar as needed.
Drizzle the glaze over the cooled cookies and allow it to set before serving.
Prep Time: 15 minutes
Cooking Time: 15 minutes

03/03/2026

Soft Buttery Sugar Cookies with Fresh Sweet Corn Kernels

Ingredients:

115 g unsalted butter, softened

150 g granulated sugar

1 large egg

1 teaspoon vanilla extract

120 g fresh sweet corn kernels (lightly patted dry)

220 g all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons milk (if needed for texture)

2 tablespoons coarse sugar (for rolling)

Directions:

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a large bowl, cream butter and granulated sugar until light and fluffy.

Beat in egg and vanilla extract until smooth.

Gently fold in sweet corn kernels.

In a separate bowl, whisk flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to wet mixture and mix until just combined. Add milk if dough feels too thick.

Scoop tablespoon-sized portions and roll lightly in coarse sugar.

Place on prepared baking sheet, spacing evenly.

Flatten slightly with the bottom of a glass.

Bake for 12–15 minutes or until edges are lightly golden.

Cool on baking sheet for 5 minutes before transferring to a wire rack.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 175 kcal | Servings: 20 cookies

03/03/2026

Savory Buttery Thumbprint Cookies with Caramelized Onions and Melted Gruyère

Ingredients:

115 g unsalted butter, softened

120 g all-purpose flour

40 g finely grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

1 small onion (about 150 g), finely sliced

1 tablespoon olive oil

1/2 teaspoon fresh thyme leaves (optional)

80 g Gruyère cheese, finely grated

1 tablespoon heavy cream (if needed for dough texture)

Directions:

Heat olive oil in a skillet over medium-low heat. Add sliced onion and cook slowly for 15–20 minutes until deeply golden and caramelized. Stir in thyme and let cool.

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a bowl, cream butter until smooth.

Mix in flour, Parmesan, salt, and black pepper until a soft dough forms. Add a splash of cream if dough feels too dry.

Roll dough into small balls (about 2 cm wide) and place on baking sheet.

Gently press your thumb into the center of each ball to create an indentation.

Spoon a small amount of caramelized onion into each thumbprint.

Top with a pinch of grated Gruyère.

Bake for 14–18 minutes or until edges are lightly golden and cheese is melted.

Cool slightly before serving warm or at room temperature.

Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 38 minutes

03/03/2026

Soft Blueberry Cookies with Creamy Goat Cheese Swirls

Ingredients:

115 g unsalted butter, softened

100 g granulated sugar

50 g light brown sugar

1 large egg

1 teaspoon vanilla extract

190 g all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

120 g fresh blueberries (patted dry)

120 g soft goat cheese, chilled and crumbled

1 tablespoon lemon zest

1 tablespoon coarse sugar (optional, for topping)

Directions:

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.

Beat in egg and vanilla extract until smooth.

In a separate bowl, whisk flour, baking soda, and salt.

Gradually mix dry ingredients into wet ingredients until just combined.

Gently fold in blueberries and lemon zest.

Drop tablespoon-sized portions of dough onto the baking sheet.

Press small pieces of chilled goat cheese into the tops of each dough mound.

Sprinkle with coarse sugar if desired.

Bake for 12–15 minutes or until edges are lightly golden.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 190 kcal | Servings: 18 cookies

03/03/2026

Rustic Apple Cheddar Scones with a Hint of Bourbon Warmth

Ingredients:

250 g all-purpose flour

50 g granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

115 g cold unsalted butter, cubed

120 g sharp cheddar cheese, grated

1 medium apple (about 150 g), peeled and finely diced

2 tablespoons bourbon

160 ml heavy cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon coarse sugar (for topping, optional)

Directions:

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Add cold butter and cut into the flour mixture until it resembles coarse crumbs.

Stir in grated cheddar and diced apple.

In a separate bowl, whisk cream, egg, bourbon, and vanilla extract until combined.

Pour wet ingredients into dry ingredients and gently mix just until a shaggy dough forms.

Turn dough onto a floured surface and shape into a 2–3 cm thick round disk.

Cut into 8 wedges and transfer to prepared baking sheet.

Brush tops lightly with cream and sprinkle with coarse sugar if desired.

Bake for 18–22 minutes, or until golden brown.

Cool slightly before serving warm.

Prep Time: 15 minutes | Cooking Time: 22 minutes | Total Time: 37 minutes

03/03/2026

Buttery Strawberry Shortbread with Aged Balsamic Glaze

Ingredients:

225 g unsalted butter, softened

120 g powdered sugar

1 teaspoon vanilla extract

300 g all-purpose flour

1/4 teaspoon salt

150 g fresh strawberries, finely diced

1 tablespoon granulated sugar (for strawberries)

2 tablespoons balsamic vinegar

1 tablespoon honey

Extra powdered sugar for dusting (optional)

Directions:

Preheat oven to 170°C (340°F). Line a baking tray with parchment paper.

In a bowl, toss diced strawberries with 1 tablespoon sugar and let sit for 10 minutes. Drain excess liquid and pat dry.

In a large bowl, beat butter and powdered sugar until light and creamy.

Mix in vanilla extract.

Add flour and salt, mixing until a soft dough forms.

Gently fold in dried strawberries.

Shape dough into a log, wrap in plastic, and chill for 30 minutes.

Slice into rounds and place on prepared baking tray.

Bake for 18–22 minutes, or until edges are lightly golden. Cool completely.

In a small saucepan, simmer balsamic vinegar and honey for 3–4 minutes until slightly thickened. Cool.

Drizzle balsamic glaze lightly over cooled shortbread and dust with powdered sugar if desired.

Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes (+ chilling)

Kcal: 180 kcal | Servings: 20 cookies

03/03/2026

Fluffy Ricotta-Filled Biscuits Drizzled with Spicy Hot Honey

Ingredients:

250 g all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

115 g cold unsalted butter, cubed

180 ml cold buttermilk

200 g whole milk ricotta cheese

1 tablespoon olive oil

1 tablespoon fresh thyme, chopped (optional)

120 ml honey

1–2 teaspoons red chili flakes (adjust to taste)

1 tablespoon melted butter (for brushing tops)

Directions:

Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Add cold cubed butter and cut into the flour mixture until it resembles coarse crumbs.

Gradually stir in cold buttermilk just until a soft dough forms. Do not overmix.

Turn dough onto a lightly floured surface and gently pat into a 2 cm thick rectangle.

In a small bowl, mix ricotta, olive oil, thyme, and a pinch of salt until smooth.

Cut dough into circles. Place a spoonful of ricotta mixture in the center of half the circles.

Top with remaining dough circles and seal edges gently.

Transfer to baking sheet and brush tops with melted butter.

Bake for 15–18 minutes or until golden brown and puffed.

Meanwhile, warm honey gently and stir in chili flakes.

Drizzle hot honey over warm biscuits before serving.

Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 38 minutes

03/03/2026

Pineapple Upside-Down Cornbread

Golden Caramelized Pineapple Skillet Cornbread Delight

Ingredients:

60 g unsalted butter, melted

100 g brown sugar

6 pineapple rings (canned or fresh, drained well)

6 maraschino cherries (optional)

150 g cornmeal

120 g all-purpose flour

100 g granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

240 ml buttermilk

2 large eggs

60 ml vegetable oil

1 teaspoon vanilla extract

Directions:

Preheat oven to 180°C (350°F). Lightly grease a 23 cm (9-inch) round baking pan or cast-iron skillet.

Pour melted butter into the pan and sprinkle brown sugar evenly over the butter.

Arrange pineapple rings over the brown sugar and place a cherry in the center of each ring if using.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

In another bowl, whisk buttermilk, eggs, oil, and vanilla until smooth.

Pour wet ingredients into dry ingredients and mix just until combined. Do not overmix.

Carefully pour the batter over the pineapple layer and spread evenly.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes, then carefully invert onto a serving plate.

Let rest slightly before slicing and serving.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

03/03/2026

Sweet & Spicy Peach Jalapeño Cream Cheese Delight Cookies

Ingredients:

115 g unsalted butter, softened

150 g cream cheese, softened

150 g granulated sugar

1 large egg

1 teaspoon vanilla extract

220 g all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 fresh jalapeño, finely minced (seeds removed for less heat)

120 g fresh peaches, finely diced (patted dry)

60 g white chocolate chips (optional)

1 tablespoon peach jam (optional, for swirl)

Directions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, beat butter and cream cheese until smooth and creamy.

Add sugar and mix until light and fluffy.

Beat in egg and vanilla extract until fully combined.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to the wet mixture, mixing just until combined.

Gently fold in minced jalapeño, diced peaches, and white chocolate chips if using.

Scoop tablespoon-sized portions onto the prepared baking sheet, spacing evenly.

Add a tiny swirl of peach jam on top if desired and lightly swirl with a toothpick.

Bake for 12–15 minutes, or until edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

03/03/2026

Sweet Corn Sugar Cookies

Ingredients:

115 g unsalted butter, softened

150 g granulated sugar

1 large egg

1 teaspoon vanilla extract

120 g fresh sweet corn kernels (lightly patted dry)

220 g all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons milk (if needed for texture)

2 tablespoons coarse sugar (for rolling)

Directions:

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a large bowl, cream butter and granulated sugar until light and fluffy.

Beat in egg and vanilla extract until smooth.

Gently fold in sweet corn kernels.

In a separate bowl, whisk flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to wet mixture and mix until just combined. Add milk if dough feels too thick.

Scoop tablespoon-sized portions and roll lightly in coarse sugar.

Place on prepared baking sheet, spacing evenly.

Flatten slightly with the bottom of a glass.

Bake for 12–15 minutes or until edges are lightly golden.

Cool on baking sheet for 5 minutes before transferring to a wire rack.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 175 kcal | Servings: 20 cookies

03/03/2026

Caramelized Onion & Gruyère Thumbprint Cookies

Ingredients:

115 g unsalted butter, softened

120 g all-purpose flour

40 g finely grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

1 small onion (about 150 g), finely sliced

1 tablespoon olive oil

1/2 teaspoon fresh thyme leaves (optional)

80 g Gruyère cheese, finely grated

1 tablespoon heavy cream (if needed for dough texture)

Directions:

Heat olive oil in a skillet over medium-low heat. Add sliced onion and cook slowly for 15–20 minutes until deeply golden and caramelized. Stir in thyme and let cool.

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a bowl, cream butter until smooth.

Mix in flour, Parmesan, salt, and black pepper until a soft dough forms. Add a splash of cream if dough feels too dry.

Roll dough into small balls (about 2 cm wide) and place on baking sheet.

Gently press your thumb into the center of each ball to create an indentation.

Spoon a small amount of caramelized onion into each thumbprint.

Top with a pinch of grated Gruyère.

Bake for 14–18 minutes or until edges are lightly golden and cheese is melted.

Cool slightly before serving warm or at room temperature.

Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 38 minutes

03/03/2026

Blueberry Goat Cheese Drop Cookies

Ingredients:

115 g unsalted butter, softened

100 g granulated sugar

50 g light brown sugar

1 large egg

1 teaspoon vanilla extract

190 g all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

120 g fresh blueberries (patted dry)

120 g soft goat cheese, chilled and crumbled

1 tablespoon lemon zest

1 tablespoon coarse sugar (optional, for topping)

Directions:

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.

Beat in egg and vanilla extract until smooth.

In a separate bowl, whisk flour, baking soda, and salt.

Gradually mix dry ingredients into wet ingredients until just combined.

Gently fold in blueberries and lemon zest.

Drop tablespoon-sized portions of dough onto the baking sheet.

Press small pieces of chilled goat cheese into the tops of each dough mound.

Sprinkle with coarse sugar if desired.

Bake for 12–15 minutes or until edges are lightly golden.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 190 kcal | Servings: 18 cookies

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