Recipes for "cookies"

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.

Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.

To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the brown butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Mix in the coconut and chocolate.

4. Roll the dough into rounded tablespoon-size balls and place 2 inches apart on the prepared baking sheet. I like to gently flatten the dough down for a thinner cookie. Bake for 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In a mixing bowl, beat together the butter, brown sugar, and peanut butter until creamy. Add the apple butter, eggs, and vanilla. Beat until creamy. Add the flour, baking soda, and salt. Mix in the chocolate chips.

3. Scoop the dough out into rounded 1 tablespoon size balls. Place 2 inches apart on the prepared baking sheet. Using a fork, very gently press down on each dough ball to flatten and create a cross-hatch pattern.

4. Bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter. Return to the oven and bake another 3-5 minutes, until the cookies are just beginning to crisp on the edges.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a bowl, beat the butter, brown sugar, granulated sugar, and vanilla together until combined. Beat in the eggs, one at a time, until combined. Add the flour, baking soda and salt.

3. Beat in the oats, coconut, chocolate chips, chocolate chunks, 1 cup of the M&M's, and the dried raspberries, if using.

4. Roll the dough into two tablespoons-size balls. Place 3 inches apart on the prepared baking sheet.

5. Transfer to the oven and bake for 7 minutes. Pull the pan out and push the remaining M&M's into the cookies. Bake for 3-4 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

6. Eat or let cool and store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

2. Add the butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl.

2. Add the brown sugar, pumpkin butter, the egg, and vanilla, beating until creamy. Add the flour, baking soda, cinnamon, and salt. Fold in the chocolate chips and pecans (if using).

4. Roll the dough into tablespoon-size balls and place 3 inches apart on the prepared baking sheet. Spoon the maple syrup over each cookie, gently rolling it in the syrup to coat. Use a very light coat of syrup, not too much.

5. Bake for 12-15 minutes, until the edges are just beginning to set but still doughy in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. If your cookies are spreading, freeze the dough balls for 20-30 minutes before baking, then bake as directed.

6. Meanwhile, make the glaze (optional). Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the powdered sugar and a pinch of salt. Drizzle over each cookie. Enjoy!

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a bowl, beat together the butter, brown sugar, and vanilla until light and fluffy. Mix in the pumpkin butter and then the egg until combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined.

3. Roll the dough into tablespoon-sized balls and roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet.

4. Bake for 8 minutes, rotate the pan, and bake another 3-4 minutes or until the cookies are just beginning to set on the edges. Let the cookies cool on the baking sheet.

5. Meanwhile, make the frosting. Using an electric mixer, beat together the cream cheese and butter. Add the vanilla, sugar, and salt, beating until light and fluffy.

6. Frost each cooled cookie. Decorate as desired with sprinkles! Store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the browned butter, mix in the brown sugar, 1/3 cup pumpkin butter, the egg, vanilla, and espresso powder, mixing until smooth. Add the flour, oats, baking soda, pumpkin spice, and salt.

4. Dollop the remaining 1/3 cup of pumpkin butter over the dough. Gently fold the butter into the dough, being careful to not over-mix. You want streaks of pumpkin butter.

5. Roll the dough into rounded tablespoon-size balls, it might be a little sticky. Place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

6. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

7. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. Whisk in the powdered sugar, vanilla, a pinch of salt. Immediately spread the icing over the cookies moving fast, as it will set quickly. Store in an airtight container for up to 5 days.

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Add 1 stick of butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Mix in the remaining stick of butter until melted.

3. To the butter, mix in the brown sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Mix in the chopped white chocolate. Add the raspberries and a drizzle (2 tablespoons) condensed milk. Mix until lightly combined. You should see streaks of condensed milk and chunks of raspberries.

4. Roll the dough into tablespoon-sized balls and place 2 inches apart on the prepared baking sheet. The dough may be a little wet from the berries. Gently flatten the dough down. If desires, drizzle wir more sweet milk. Bake 8 minutes. Remove from the oven, rotate, and bake for an additional 3 minutes, or until the edges begin to set.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommend) or cool and store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, 2-3 minutes. Remove from the heat.

3. In a bowl, mix the almond flour, sweetened condensed milk, vanilla, brown butter, and 2 teaspoons water until combined. The dough should be thin and pourable.

4. Spoon 1 teaspoon-sized amount of dough onto the prepared baking sheet, placing each 3 inches apart. Bake for 7-8 minutes until golden brown around the edges. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cook thoroughly.

5. Sandwich each cookie with melted chocolate. Then, drizzle the top with melted chocolate or white chocolate. Sprinkle with flaked sea salt or chopped pistachios. Store cookies in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool for 5 minutes or so.

3. To the browned butter, mix in the honey, egg, and vanilla, mixing until smooth. Add the whole wheat flour, cinnamon (if using), baking soda, and salt. Mix in the chocolate and sesame seeds.

4. let the dough sit and chill for 10 minutes. Then, roll the dough into tablespoon-size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake for 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommend) or let cool and store in an airtight container for up to 4 days.

1. To make the caramel. Add the butter and brown sugar to a large pot set over medium heat. Let the butter melt, and add the cider. Bring to a boil and cook, stirring constantly, until the sugar has melted and the mixture is dark, bubbling, and thickened, about 10 minutes. Stir in the salt. Carefully pour the caramel out onto a parchment-lined baking sheet. Let it set, then cut/tear it into pieces. The longer you cook the caramel, the harder it will become when cooled.

2. To make the cookies. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

3. If using, arrange the apples on a parchment-lined baking sheet. Bake for 10 minutes to dry the apples out.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool for 5 minutes or so.

3. To the brown butter, mix in the brown sugar, eggs, and vanilla. Add the flour, oats, baking soda, and salt. Stir in the caramel chunks and dried apples.

4. Roll the dough into rounded tablespoon-size balls and place 2 inches apart on the prepared baking sheet. Bake for 8 minutes. Rotate the baking sheet. Bake another 3-4 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

6. Meanwhile, if desired, make the glaze. Whisk together the powdered sugar, maple syrup, vanilla, and a pinch of salt. Thin with water if needed. Drizzle the glaze over the cookies! Store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

2. In the microwave, melt the butter and chocolate chips together.

3. In a mixing bowl, whisk together the eggs and sugar until bubbles form on top, about 2 minute. Add in vanilla and melted chocolate, whisking until the mix looks glossy. Mix in the flour, cocoa powder, baking soda, and salt until just combined. Fold in the chocolate chunks. Put the bowl in the freezer, let the dough sit for 30 minutes, until it is scoop-able. The batter should be like a thickened fudge. DO NOT skip this step. It's essential to the recipe.

4. Line a small baking sheet or plate with parchment paper (anything that fits in your freezer). Using a 1/4 cup measure cookie scoop, scoop the dough into balls and place on the prepared baking sheet. Freeze for 15-30 minutes, until firm. DO NOT skip this step. It's essential to the recipe.

5. Pull the dough balls out of the freezer. Place on the prepared baking sheet. Space the cookies 2 inches apart. Bake for 8-12 minutes or until the cookies start to set around the edges, the centers should be a little doughy. Let cool on the pan.

6. Sprinkle with sea salt. Eat warm or let cool and store in an airtight container for up to 4 days. Hot chocolate with whipped cream is wonderful for dipping (:

1. In a large mixing bowl, beat together the butter and brown sugar. Add the egg and mix until combined. Beat in the bourbon (if using) and vanilla. Add the flour, cinnamon, nutmeg, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet to roll out, add 2-4 tablespoons of additional flour.

2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

3. Divide the dough in half. Roll out the dough on a floured piece of parchment paper to 1/4 inch thickness. Make sure you're using enough flour, or your dough will stick. Cut out the shapes using holiday cookie cutters such as Christmas trees, snowflakes, and The Grinch. Transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer until firm, 15 minutes. Roll out the leftover scraps, and repeat with the remaining dough.

4. Bake the cookies on the middle rack of the oven for 8-10 minutes or until just lightly golden. Let cool.

5. Meanwhile, make the icing. In a medium bowl, whisk together the powdered sugar, vanilla, and nutmeg. Add 1 tablespoon eggnog (or water/milk) until smooth and drizzly. If needed, thin the glaze by adding more water – 1 tablespoon at a time, until drizzly.

6. Decorate each cookie as desired with vanilla icing, sprinkles, and or vanilla sugar.

To Make Snowflakes: Pipe lines and dots of frosting onto each cookie to enhance the snowflake shape (see photos for visuals). If desired, sprinkle with vanilla sugar. Let the frosting set before serving, about an hour.

To Make Christmas Trees: Fill in each tree with vanilla frosting, then sprinkle with vanilla sugar.

For the Grinch: I filled in his eyes with edible gold dust, then used black dyed icing for his eyebrows and mouth. I filled in his face with green dyed icing.

In a large bowl, vigorously whisk together the flour, baking soda, spices, salt, and pepper. Set aside.

In an stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add sugar and beat until fluffy. Mix in the egg and molasses.

Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.)

Divide dough into thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5 to 10 minutes. If after refrigerating the dough feels too soft to roll out, work in a little more flour.

Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Transfer the rolled out dough to the refrigerator again to chill for 5 to 10 minutes. This will make it easier to cut out the cookies.

Use a cookie cutter to cut out shapes, or place a stencil over the dough and use a knife to cut into desired shapes.

Transfer to ungreased baking sheets. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons."

Bake at 350°F until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.

Beat the egg whites and lemon juice together, adding the sifted powder sugar until the mixture holds stiff peaks.

If using powdered egg whites: Combine 1 tablespoon egg white powder with 2 tablespoons water. Proceed as you would otherwise.

If the icing is too runny, add more powdered sugar until you get the desired consistency.

Once you make the royal icing, use quickly before it hardens.

Fill a piping bag with the icing to pipe out into different shapes on the cookies. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.

Once the cookies are decorated, the surface of the royal icing will dry quickly, within 15 minutes. But the icing may still be soft inside. Let the decorated cookies sit at room temp for 12 hours for the icing to dry completely.

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1. In a skillet with sides, melt the butter together with the brown sugar over medium heat. Bring to a boil and cook for 1 minute, until the sugar dissolves and looks similar to caramel. Remove from the heat and transfer to a bowl. Whisk in the honey and vanilla, whisking until smooth and glossy. Add the oats, almond flour, and salt mixing until combined. Let cool for 5 minutes, then stir in the egg white. Let the dough sit for 10 minutes to thicken.

2. Position racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

3. Drop 1 teaspoon-size amount of dough on the prepared baking sheets, placing each one 3 inches apart. Bake for 7-9 minutes until golden brown around the edges. The butter will be bubbling up around the cookies, this is OK. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cook completely.

4. Sandwich each cookie with melted chocolate. Sprinkle with sea salt (if desired). Store cookies in an airtight container for up to 4 days.

In a medium bowl, whisk the flour, baking soda, salt, and baking powder to combine and set aside.

Simply Recipes / Tara Omidvar

In a large bowl, stir together the melted butter, brown sugar, granulated sugar, and vanilla with a rubber spatula until well combined and the mixture is glossy and almost creamy looking.

Add the eggs to the butter mixture and beat together with the spatula until the eggs are completely broken up and fully combined with the butter mixture.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Add the flour mixture to the butter mixture and stir until the flour mixture is almost fully combined. A few dry streaks of flour are okay.

Add the chocolatey, salty, nutty, and chewy/sticky mix-ins to the dough and gently stir until all the mix-ins are evenly distributed, taking care not to break up any delicate mix-ins (such as potato chips) too much.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Line a small rimmed baking sheet (or alternatively a plate) with parchment paper. Using a 2 1/2-inch scoop or measuring cup, divide the dough into 1/3 cup portions to yield 13 to 16 portions and place on the lined baking sheet. Transfer the scooped dough to the freezer to chill until firm while the oven preheats, about 15 minutes.

Alternatively, the dough can be chilled on the baking sheet wrapped in plastic wrap in the refrigerator for up to 24 hours.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Arrange the racks in the top and bottom thirds of the oven. Preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper.

Arrange the chilled portions of dough on the lined baking sheets spaced about 3 inches apart. Bake at 350°F for 8 minutes, until the cookies are starting to spread. Rotate the pans from front to back and top to bottom. Bake until the cookies are light golden and set in the center and just turning golden brown around the edges, an additional 6 to 9 minutes (14 to 17 minutes total).

Let the cookies cool on their baking sheets set over wire racks for a few minutes, then transfer to the wire racks to cool completely.

Leftover cookies can be stored in an airtight container or resealable plastic bag at room temperature for up to 3 days.

Did you love this recipe? Let us know with a rating and review!

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Line two baking sheets with parchment paper.

Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side.

In a mixing bowl or using a stand mixer with a paddle attachment, mix the melted butter into the sugars on medium speed just until combined (don't cream them like you do with other recipes).

Beat in the eggs one at a time, followed by the vanilla, until combined and smooth.

Beat in the flour on medium-low speed until there are no more streaky bits of flour visible in the dough.

Mix in the chocolate chips on low or using a spatula, by hand. The dough will be very soft, but that’s okay, as it will firm up a bit as it sits at room temperature.

Let the dough rest at room temperature for 15 minutes. During this time, it'll firm up noticeably and become a scoopable consistency.

Using a small cookie scoop or a tablespoon measure, scoop the dough onto the prepared baking sheets, leaving several inches of space between the cookies to allow for spreading (I used about 6 per sheet).

Bake the cookies, one sheet at a time, in the center of the oven for about 18 minutes per batch.

They will be brown around the edges and lightly golden in the center when they are done. They may also be puffed in the centers but will deflate as they cool.

Cool the cookies on the sheet pans for about 5 minutes before removing to a baking rack to cool. Store the baked and cooled cookies in an airtight container at room temperature for up to 3 days.

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Mix all ingredients, except the jam, in a bowl until combined. Scoop out mounds of dough (3 tablespoons or a scant 1/4 cup) onto the prepared baking sheet. Use your hands to push any loose dough back into the dough mounds. Spoon about a teaspoon of jam over each cookie. If desired, you can gently press a pretzel onto the top of each cookie.

3. Bake 12-15 minutes, until golden on top. Let the cookies cool for 5 minutes to fully set. Enjoy warm or at room temperature! Delish either way!

1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

2. In a mixing bowl, beat together the butter, brown sugar, espresso powder, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mixing to combine. Then, add the maple and mix to combine. Add the flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, all-spice, and pepper, beating until combined.

3. Place the sugar in a small bowl.

4. Roll the dough into tablespoon-size balls (if the dough is too sticky, add 2-4 additional tablespoons flour), then lightly roll through the sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes or until the cookies are just starting to set around the edges. The centers should be a little doughy. Let cool on the pan.

5. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. Let cool 5 minutes. Whisk in the powdered sugar, milk, vanilla, and salt. Immediately spread the icing over the cookies, it will set quickly. Sprinkle with sea salt. Store in an airtight container for up to 5 days.

Place racks in upper and lower third of oven. Line two large baking sheets with Silpat or parchment paper.

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

Simply Recipes / Sally Vargas

Place butter in a standing electric mixer and beat on medium speed until smooth and light, about 1 minute. Slowly add in the white sugar and brown sugar, and beat to combine, about 2 more minutes. Add half the eggs, beat, and then add the other half and beat again. Add the vanilla extract and beat again.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Reduce the speed of the mixer to low and slowly add the flour mixture, until just combined. Add the chocolate chips, oats, coconut, and pecans, mixing until just combined.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

If you want large cookies, drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook.

For smaller cookies, use about 2 tablespoons of the cookie dough per cookie.

Simply Recipes / Sally Vargas

Bake at 350°F for 14 to 18 minutes for large cookies, or 13 to 16 minutes for small cookies. Rotate the pan halfway through baking, front to bake and top to bottom.

If you are using a dark baking sheet, it will absorb more heat, and you won't need as much baking time. Also, the top rack will bake more quickly because heat rises.

Remove from oven and let cool on the baking sheets for 5 minutes. Then remove the cookies to a rack to cool completely.

You'll likely need to work in batches, depending on the size of your oven and your baking sheets.

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Simply Recipes / Sally Vargas

Mix all the dry ingredients—flour, walnuts, salt, sugar—in a large bowl. Add the vanilla extract. Add the butter in little pieces, and combine everything together with your (clean!) hands until the mixture looks like a coarse meal with nut bits in it.

Chill the dough for at least 30 minutes in the fridge or up to overnight.

Line a baking sheet with parchment or silicon baking mats.

Form the dough into small balls no larger than a walnut and place on the cookie sheet, spaced at least an inch apart from each other.

Bake the cookies for 35 minutes.

When cookies are still warm, but cool enough to touch, roll them in the powdered sugar. Set aside on a rack to cool completely. When cool, dust again in powdered sugar.

1. Line a baking sheet with parchment paper. Preheat the broiler.

2. In a large mixing bowl, beat together the butter, brown sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, one at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats, pretzels, pecans, and chocolate chips.

3. Arrange the marshmallows on a baking sheet. Broil 1-2 minutes, until toasted. Watch closely, the marshmallows will toast FAST. Remove and turn the oven to 350°F. Mix the toasted marshmallows into the cookie dough, just a few stirs, do not over-mix it.

4. Roll the dough into 1/4 cup sized balls. Place 3 inches apart on the prepared baking sheet. You can add a few toasted marshmallows on top or extra chocolate chips!

5. Bake at 350°F for 8 minutes, then rotate the pan and bake another 4-5 minutes. Some of the cookies may spread more than others. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

6. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Mix all ingredients in a bowl until combined. Scoop out mounds of dough (3 tablespoons or a scant 1/4 cup) onto the prepared baking sheet. Use your hands to push any loose dough back into dough mounds.

3. Bake 12-15 minutes, until golden on top. Let the cookies cool for 5 minutes to fully set. Enjoy warm or room temperature! Delish either way!

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. To make the pralines: arrange the pretzels and pecans in an even layer on the baking sheet.

3. Add the butter, brown sugar, and cream to a pot set over medium heat. Let the butter melt. Bring to a boil and cook, stirring constantly, until the sugar has melted and the mixture is bubbling and thickened, about 4-5 minutes. Remove from the heat, stir in the vanilla. Pour the praline sauce over the pretzels/pecans, tossing to coat. Bake for 10 minutes, until the praline sauce is baked onto the pretzels. Sprinkle with salt. Let cool, then roughly chop.

4. To make the cookies. In a bowl, beat together the butter, brown sugar, granulated sugar, and vanilla until combined. Beat in the egg and egg yolk. Add the flour, baking soda, baking powder, and salt.

5. Fold in the pretzels, pecans, chocolate chips, and chunks.

6. Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.

7. Bake for 8 minutes, then rotate the pan and bake another 3-5 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

8. Eat warm or let cool and store in an airtight container for up to 4 days.

1. Preheat oven to 350° F. Line a baking sheet with parchment paper.

2. In a pot, combine the pecans and maple syrup. Simmer over medium heat for 5 minutes. Remove from the heat. Strain the pecans away from the syrup and place on the prepared baking sheet. Set the syrup aside to use for the frosting.

3. Toss the pecans with brown sugar and cinnamon. Bake for 10 minutes, until toasted. Remove from oven and sprinkle with sea salt (if desired). Let cool, then chop.

4. Add 1 stick of butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Add the remaining stick butter to the brown butter.

5. Beat the butter with the brown sugar and mix until combined. Beat in the eggs and vanilla until creamy. Add the flour, baking soda, and salt. Fold in the chocolate chips and 3/4 of the chopped pecans, saving the rest for topping.

6. Roll the dough into rounded tablespoon-size balls and place 3 inches apart on the prepared baking sheet. Freeze for 5 minutes.

7. Bake for 11-12 minutes, until just set. Remove from the oven and tap the baking sheet on the counter to flatten, if needed. Let the cookies cool on the baking sheet. They will continue to cook as they sit on the baking sheet.

8. To make the frosting. Whisk the powdered sugar, 1/3 cup of the reserved maple syrup, vanilla, and a pinch of salt. Whisk in the milk, adding more as needed to thin the frosting. Dip each cookie into the frosting, then sprinkle with chopped pecans. Let the icing set. EAT! Or store in an airtight container for up to 4 days.

1. In a blender or food processor, process the freeze-dried raspberries into a fine powder. Wipe the food processor clean, then process the pistachios until very finely chopped/ground.

2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

3. In a large bowl, beat together the butter, granulated sugar, and vanilla until combined. Beat in the egg. Add the flour, baking soda, and salt. Divide the dough in half, leaving one half of the dough in the mixing bowl. Set the other half of the dough aside.

4. To the dough in the mixing bowl, beat in 1/4 cup finely chopped/ground pistachios, and if using, the matcha powder, beating until combined. Roll the dough into tablespoon-size balls and set aside.

5. Return the remaining ball of dough to the mixing bowl. Beat in 1/4 cup raspberry powder and the raspberry jam, beating until combined. Roll the dough into rounded tablespoon-sized balls.

6. Push the two dough balls together, creating one ball (see photos) about two tablespoons in size. Place 2 inches apart on the prepared baking sheet. Bake for 9-10 minutes or until the cookies are just beginning to set on the edges. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

7. Dip/drizzle each cookie in melted white chocolate, then sprinkle with crushed dried raspberries. Let set or enjoy! Store in an airtight container for up to 5 days.

1. In a large mixing bowl, beat together the butter and brown sugar. Add the egg and mix until combined. Beat in the vanilla. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet to roll out, add 2-4 tablespoons of additional flour.

2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

3. Divide the dough in half. Roll the dough on a floured piece of parchment paper to 1/4 inch thickness. Make sure you're using enough flour, or your dough will stick. Cut out the shapes using a 2-3 inch Christmas tree or snowflake cookie cutter. Transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Roll out the leftover scraps, and repeat with the remaining dough. You should have around 30 cookies.

4. Using a small (1-inch) tree or snowflake/star cookie cutter, cut a hole into the center of 1/2 of the cookies. These are the “top cookies,” and the ones without a hole are the “bottom cookies". Cover the baking sheets and place in the freezer until firm, 20 minutes.

5. Bake the cookies on the middle rack of the oven for 8-12 minutes or until just lightly golden. Let cool.

6. To assemble, spread the melted chocolate over the bottom cookies. Place the top cookie (the cookies with a hole) over the chocolate, gently pressing to adhere. Drizzle the cookies with melted white chocolate. Decorate as desired with your favorite sprinkles. The cookies can be served immediately, or stored in an airtight container for up to 3 days.

Prepping the Butter: Melt 1/2 cup butter in the microwave for 30-45 seconds or until completely melted. Transfer to the refrigerator or freezer and cool until solid, about 30 minutes. Leave the other 1/2 cup butter out on the counter to bring it to room temperature. If the butter is rock solid (usually from the freezer) I stick it back in the microwave for 10 seconds to get it workable again. See notes for more info.

Dough Part One: Preheat the oven to 350 degrees. With an electric mixer (I usually just use a hand-held one), cream the melted/solid butter, room temperature butter, sugar, and vanilla until creamy and fluffy. Add the eggs and mix until just incorporated.

Dough Part Two: In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the creamy butter mixture and mix until incorporated, adding the coffee gradually as you go. The dough should be thick and sticky, but dry enough to touch with your hands without making a huge mess. If it’s still too sticky, add more flour. Stir in the chocolate chips.

Baking: Roll the dough into even balls (I got about 20 out of the whole batch) and place on a baking sheet lined with parchment paper. Bake for 8 minutes and transfer to a cooling rack right away. They will be underdone and super puffy, which makes them perfectly soft, thick, and fudgy when cooled.

Place a rack in the middle of the oven. Line two baking sheets with silicone baking mats or parchment.

In a small mixing bowl, stir together the flour, baking powder, and salt. Set aside.

With an electric mixer or in a stand mixer with a paddle attachment, beat together the granulated sugar and butter on medium speed until combined, 30 to 60 seconds. Scrape down the sides of the bowl and the beaters.

Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 20 to 30 seconds. Scrape down the sides of the bowl and the beaters.

Add the flour mixture and beat on low speed just until almost all of the flour has been incorporated, 20 to 40 seconds.

Add in the shredded coconut and chocolate chips and beat on low speed until the shredded coconut and chocolate chips are evenly incorporated.

If your dough feels very soft or warm at this point, chill the dough for at least 30 minutes before scooping and baking. This will help the cookies keep their domed shapes better.

It's also fine to use the dough right away, but the cookies will spread a little more than pictured.

Use a large cookie scoop (about 4 tablespoons) to scoop the dough out onto one of the baking sheets. Space the cookies about 1 1/2 inches apart. Leave as is for domed cookies, or flatten slightly with the bottom of a water glass for flat cookies.

Bake the cookies, one sheet at a time, for about 15 minutes. Rotate your cookie sheet halfway through cooking, so the cookies bake evenly. While the first batch bakes, scoop the cookies for the next batch.

The cookies are done when the bottoms are golden brown (which you can just start to see around the bottom edge) and the tops feel dry. The cookies will be soft when first out of the oven but will firm up as they cool.

Cool the cookies on the baking sheet for about 5 minutes. Transfer to a wire rack to cool completely.

Cookies will keep in an airtight container for about a week, or in the freeze for 3 months. (Microwave frozen cookies for about a minute to warm.) You can also freeze the balls of unbaked cookie dough; bake straight from the freezer and add a few extra minutes onto the bake time.

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Add the butter, brown sugar, granulated sugar, tahini to a large bowl and beat with a hand mixer on medium speed until very light and fluffy, about 5 minutes. Scrape down the sides of the bowl once halfway through with a rubber spatula. You can also do this in a stand mixer.

Scrape the sides of the bowl once more, and add the egg and vanilla. Beat until combined, 1 minute.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Add the flour, salt, and baking soda to the wet ingredients, and mix on low speed just until no dry spots remain.

Add the chocolate chips and stir with a rubber spatula until combined.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Cover the bowl with plastic wrap and chill the dough in the fridge for at least 2 hours or overnight. Letting the dough rest is an important step to achieving the proper flavor and texture, but if you like thinner, crisper-edged cookies, you can skip the resting and bake them right away.

Simply Recipes / Tara Omidvar

Line a large baking sheet with parchment paper and set it aside.

Use an ice cream scoop or a spoon to scoop and roll the chilled cookie dough into golf ball-sized portions (2 to 3 tablespoons). Place them on the prepared  baking sheet, with at least 2 inches of space between each cookie. If the dough is too firm to scoop, let it rest at room temperature for 10 minutes to soften, then try again.

Gently press the top of each ball of dough with the palm of your hand so the top is flat but the cookies are still about an inch thick.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Bake the cookies for 10 to 11 minutes. They should be golden around the bottom edges, but still pale and barely set in the middle. Remove them  from the oven and immediately sprinkle the tops with flaky sea salt, if desired.

Let them cool for at least 10 minutes before serving.

The cookies will keep in an airtight container at room temperature for up to 3 days.

Simply Recipes / Tara Omidvar

To get perfectly round cookies, turn over a mug or round cookie cutter that’s larger than the cookies. Place it over a cookie directly on the baking sheet. Gently but swiftly push the mug or cookie cutter around in a small circle to push the edges of the cookie in and make them perfectly round. This only works if the cookies are still hot from the oven.

In a medium bowl, add the oats, flour, baking soda, baking powder, and salt, and mix well. Set it aside.

Simply Recipes / Wanda Abraham

In the bowl of a stand mixer fitted with a paddle attachment, add the sugar, peanut butter, and butter.

Beat on medium-high speed for 2 minutes. Occasionally, stop the mixer and scrape the bottom and down the sides of the bowl with a rubber spatula. Don’t skip this step!

Mix for 1 minute more, until fully combined and creamy. The mixture should be smooth, fluffy, and lighter in color.

You can also do this in a large bowl using a hand mixer.

Simply Recipes / Wanda Abraham

Scrape the bottom and sides of the bowl again. With the mixer running on medium-high, add the vanilla. Add the eggs, one at a time and beat until each is fully incorporated before adding the next one.

Again, stop the mixer and scrape down the bottom and sides of the bowl between each egg. Beat for 30 seconds more, until fully combined and fluffy.

Simply Recipes / Wanda Abraham

With the mixer running on low, add the dry ingredients a little at a time. Once all the flour mixture has been added, stop the mixer and scrape the bottom and sides of the bowl.

Beat the batter for 10 more seconds or longer until the batter is fully combined. The dough should be light in color and not overly dense.

Simply Recipes / Wanda Abraham

Use a 3-tablespoon cookie scooper or a large spoon to scoop out the cookies onto a baking sheet, leaving roughly 2 inches of space between each cookie. I was able to fit 8 cookies on a 9x13-inch baking sheet.

You’ll get about 24 cookies. If you don’t have extra baking sheets, scoop the cookies onto a large plate, stacked on top of each other, to chill. Transfer them onto your baking sheet when you’re ready to bake them.

Simply Recipes / Wanda Abraham

Refrigerate the scooped cookie dough for 1 hour.

Do this when there are 20 minutes left to chill the cookies. Set the oven rack to the center.

Remove the cookies from the refrigerator and bake them for 14 minutes, until golden brown.

Transfer the baking sheet onto a wire rack. Allow the cookies to cool completely before enjoying them.

Store the cooled cookies in an airtight container for up to 3 days. They aren’t too sticky, but to be safe, lay parchment paper between each layer of cookie to prevent them from sticking to each other.

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Simply Recipes / Wanda Abraham

In a stand mixer fitted with a paddle attachment, place the butter, sugar, vanilla extract, almond extract, lemon zest, baking powder, and kosher salt in the bowl. Cream at low speed until the butter starts to become pliable, then increase speed to medium. Mix until a paste forms that sticks to the side of the bowl, about 1 minute. Scrape down the sides of the bowl with a spatula.

Add the cream cheese and beat until incorporated. Repeat with the egg, scraping down the bowl between additions. Don’t worry if the batter looks broken or “curdled” after adding the egg. It will come together with the flour.

Add 1 cup of the flour and mix on low speed until absorbed. Repeat two more times, adding 1 cup of flour each time.

Divide the dough in half. Place half the dough on a large piece of parchment paper (do not flour the paper). Press down with the palm of your hands to form a disk. Place another piece of parchment paper over the dough. Begin rolling the dough out gradually with a rolling pin.

As you roll the dough, flip the parchment papers with the dough sandwiched between them to create an even layer. If you find the paper starts to “wrinkle” just peel back the paper and then lay it back down, smoothing it out with your hands. Continue to roll and flipping the dough, until the dough is 1/4-inch thick.

Repeat with the second half of the dough.

Stack the thin sheets of dough, still sandwiched in parchment paper, on top of each other, then place on a baking sheet. Move to the freezer and chill for 15 minutes or until the dough is cool and firm to the touch. Alternatively, let the dough chill in the fridge for 1 hour or overnight.

While the dough is chilling, preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.

Once the dough has chilled and firmed up, transfer one of the dough sheets to your counter. Gently peel away the top layer of parchment paper.

Place 1/4 cup all-purpose flour in a shallow bowl or pan. Dip the cookie cutter in the flour, then firmly cut out cookies (plastic cookie cutters may be stickier than metal ones). Repeat, cutting out cookies until you can’t fit any more onto the sheet. Flip the entire sheet over and peel away the “edge scraps” of the dough. Gently move the cookies to the prepared baking sheet, leaving about one inch around each cookie.

Gather all the scraps together and press to form a disk. Roll the scraps out between the parchment paper (you can reuse the same paper). Move to the refrigerator or freezer and chill as you repeat the process on the second sheet of chilled dough. This will allow the scraps to cool down and firm up.

Repeat with cutting cookies for the second sheet of dough, then refrigerate the rolled out scraps. Repeat until you’ve used up as much cookie dough as you can. (Note: If you only have one baking sheet, only cut out as many cookies as will fill one baking sheet, then chill the remaining dough until you’re ready for the next batch.)

Sprinkle the cookies with colored sugar (if using), then bake for 8 to 12 minutes, depending on the size, shape, and thickness of the cookie. Watch the cookies starting at 8 minutes. Once the edges of the cookies start to turn brown, that’s when the cookies are done. Cool on the baking sheet for 5 minutes before moving to a wire cooling rack.

If desired, frost or ice the cookies once they are completely cool.

If frosted, wait until the frosting or icing is completely dry before storing. Store in an airtight container at room temperature between sheets of parchment or wax paper for up to 5 days.

In a medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt.

Simply Recipes / Cambrea Gordon

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, egg yolks, lemon zest, and vanilla extract on medium-high speed until pale and fluffy, about 2 minutes.

Simply Recipes / Cambrea Gordon

Add the flour mixture to the butter mixture and stir on low speed just until the dough comes together, and no streaks of dry flour remain. Try not to overmix or the dough will be difficult to work with and the baked cookies will shrink.

Simply Recipes / Cambrea Gordon

Divide the dough in half and press each half into a disk about an inch thick so it chills quickly. Wrap the dough in plastic wrap, and chill until firm, at least 1 hour and up to 3 days.

Simply Recipes / Cambrea Gordon

Preheat the oven to 350°F. Line 4 baking sheets with parchment paper and set aside until ready to use.

If you don’t have 4 baking sheets, you can bake them in extra batches, making sure to let the pans cool completely in between batches.

Prepare two additional pieces of parchment about 16 inches long to roll out cookies with and set aside until ready to use.

Remove one of the disks of dough from the refrigerator and let it warm up until it's soft enough to roll but still cold, about 5 minutes. Roll out the dough between the 2 pieces of parchment paper to about 1/8-inch thick, working from the center outward and rotating the dough as you go.

Simply Recipes / Cambrea Gordon

Carefully, peel off the top layer of parchment. Cut out the cookies using a 2 1/2-inch round cookie cutter and transfer to a parchment-lined baking sheet, spacing the cookies about 1 inch apart. If the dough is sticking to the bottom layer of parchment, use an offset spatula or other thin spatula to gently release the cut-out cookies.

The dough scraps can be gathered into a smooth ball, then flattened into a disk to reroll two more times. You should have about 18 to 24 cookies. If at any point the dough becomes too sticky and difficult to work with, chill it in the fridge for 20 minutes.

Place the cut-out cookies in the refrigerator to chill for 20 minutes.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

While the first round of cookies chills and the oven preheats, roll and cut out the second disk of dough. Again, you should have about 18 to 24 cookies, making sure there's the same number of tops and bottoms.

Use a 1-inch round or star-shaped cookie cutter, or the large end of a piping tip, to cut out the center of each cookie.

You should have 18 to 24 round cookies and 18 to 24 cookies with a cut out in the middle.

Place the cut-out cookies in the refrigerator to chill for 20 minutes.

Simply Recipes / Cambrea Gordon

Bake the cookies in batches, two trays at a time, rotating the sheets between oven racks halfway through baking, until the edges turn golden brown and the middle of the cookies look matte and have set, about 12 minutes.

Remove the pans from the oven and place the baking sheets on wire racks to cool for 5 minutes, then transfer the cookies onto the racks to cool completely before sandwiching.

Simply Recipes / Cambrea Gordon

Turn over the base cookies and spread with 1 teaspoon of jam, leaving a small border around the edges. Top with the cookies with holes cut out, pressing down lightly. Dust the tops with powdered sugar. Serve.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

In a medium bowl, whisk together the flour, baking powder, and salt.

Using a stand mixer or hand mixer, beat together the softened butter and sugar until creamy. Mix in the egg and vanilla, followed by the whipping cream. With the mixer on low speed, mix in the flour mixture just until no more dry streaks of flour remain.

Divide the dough two. Roll each half out between two sheets of parchment paper. (The parchment makes this sticky dough easier to roll out and the dough also chills more quickly.)

Transfer the sheets of cookie dough, still sandwiched between parchment, to the fridge. (Place on baking sheets if needed so you can balance the sheets on top of other items in your fridge.)

Chill for at least one hour or up to overnight.

Peel off the top layer of parchment from one of the sheets of cookie dough. Use cookie cutters to cut out the cookie shapes. If the dough gets too soft, chill it in the refrigerator for 5 to 10 minutes before continuing.

Transfer the cookies to a parchment or silpat-lined cookie sheet. Bake 5-8 minutes at 400°F.

Remove the cookies from the oven as soon as you see them turning color at the base of the cookie.

Let cool completely. Repeat with remaining batches of cookies. You can also gather the scraps, roll them out again, and cut more cookies.

In a stand mixer or with a hand mixer, beat together Crisco or butter, powdered sugar, milk, and vanilla extract until smooth.

If your icing is too thick to spread evenly, add tiny amounts of milk and thoroughly mix until the icing is the consistency you prefer.

Separate into different bowls, add food coloring to achieve various colors.

Spread the icing onto the cookies with a butter knife or an offset spatula. Use piping bags to add decorative accents, if desired.

If you want the sprinkle decorations to stick directly on the cookie, brush the cookie with clear Karo syrup and then sprinkle.

Did you enjoy this recipe? Let us know with a rating and review!

Claudia Cash

In a small bowl, use a spatula to combine the cream cheese with the powdered sugar until smooth. Line a baking sheet that fits in your freezer with parchment paper. Drop tablespoonfuls of the filling onto the prepared tray. You should have 12. Freeze for at least 1 hour, or until frozen solid.

The filling can be prepared and kept covered with plastic wrap in the freezer up to 2 days in advance.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a large mixing bowl, whisk together the melted butter, softened cream cheese, granulated sugar, and brown sugar until fully combined, about 1 minute.

Add the egg and whisk to combine.

Add the flour, baking soda, and salt. Switch to a spatula and stir until the dry ingredients are almost fully incorporated. It’s okay if there are some streaks of dry flour.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the chopped strawberries. Use a spatula to fold in very gently, distributing them without squishing them or dying the dough pink. Mix just until combined, and no streaks of flour remain.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Cover the bowl and place it in the refrigerator to chill until the filling has frozen and you’re ready to assemble, about 30 minutes. This chill time is optional, but it makes assembling the cookies much easier since the dough won’t stick to your hands as much.

The dough can be made ahead of time and kept in the fridge for up to 2 days.

Arrange racks in the bottom and top third of the oven. Preheat the oven to 350°F. Line a second baking sheet with parchment paper.

Remove the cookie dough from the refrigerator. If the dough has chilled for longer than a couple of hours, let it sit on the counter for about 20 minutes to soften slightly. Use a cookie scoop (size 40 portioner, or about 1 1/2 tablespoons) to drop 12 cookies onto the lined baking sheet. Press your thumb into the center of each cookie to make a well, just as if you were making thumbprint cookies.

Simply Recipes / Mark Beahm

Remove the cheesecake filling from the freezer. Place 1 frozen ball of filling into the indentation of each cookie. You can use your hands to reshape the filling slightly, if needed, for it to fit nicely.

Scoop the remaining cookie dough on top of the cheesecake filling. Spread the cookie dough around the filling, ensuring it is completely covered and sealed. The cookie dough mounds will be big and tall.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place 6 cookies on each of the lined baking sheets, spacing them at least 3 inches apart. Bake both trays at once for 8 minutes, then rotate the pans from top to bottom and back to front. Continue baking for 7 to 9 minutes longer until the edges are set and just beginning to brown.

Let the cookies cool and set them on the pan for 10 minutes before transferring them to a wire rack to cool completely. They are too soft to move straight out of the oven.

The cookies will keep in an airtight container on the counter for up to 3 days, or up to 1 week in the refrigerator.

Baked cookies will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place the nuts in a medium skillet and place over medium heat. Toast the nuts, stirring frequently, until they darken slightly and smell fragrant and nutty, about 5 minutes.

Remove the pan from heat and let the nuts cool in the pan.

Simply Recipes / Irvin Lin

Once the toasted nuts are warm to the touch, but not hot, pour them into a quart-size sealable freezer bag. Seal the bag, and then use a rolling pin to roll and crush the nuts until they are crushed into a chunky powder. Set aside until needed.

(Alternatively, pulse in a food processor until powdery. Be careful of over-processing or the nuts will turn into nut butter!)

Simply Recipes / Irvin Lin

Simply Recipes / Irvin Lin

Place the butter and 3/4 cup powdered sugar in the bowl of stand mixer fitted with a paddle attachment. Beat together on medium speed until the sugar is absorbed into the butter and the buttery paste clings to the side of the bowl. Add the vanilla and beat for an additional 30 seconds to incorporate.

Mix on low speed. As the dry ingredients start to absorb into the butter-sugar mixture, you can increase the speed back to medium. Once all the flour is mixed in and a dough has formed, stop the mixer.

Simply Recipes / Irvin Lin

Mix on low speed to incorporate.

Scrape the dough onto a piece of plastic wrap and flatten into a disk about 1-inch thick. Wrap tightly with the plastic wrap and place in the refrigerator for at least 1 hour or until the dough is firm.

Simply Recipes / Irvin Lin

About 10 minutes before you're ready to bake, preheat the oven to 350°F.

Line 2 baking sheet with parchment paper or a silicon baking mat.

Place the 1 1/4 cups of powdered sugar for coating the cookies into a shallow bowl. Remove the chilled dough out of the refrigerator and form into 1-inch balls of dough. (If your dough chilled longer than 1 hour, you may need to let it soften for a few minutes at room temperature.)

Roll the balls of dough in powdered sugar and place on the baking mat, spaced slightly apart.

Simply Recipes / Irvin Lin

Bake for 17 to 19 minutes or until the cookies start to brown slightly on top and are golden brown on the bottoms. Let the cookies cool on the baking sheet for 10 minutes after baking.

Return the cookies to the cooling rack and let cool completely before serving.

Simply Recipes / Irvin Lin

Store at room temperature in an airtight container. They will keep well for at least a week.

Did you enjoy this recipe? Let us know with a rating and review!

In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter, sugar, vanilla extract, and salt on medium-high speed until pale and fluffy, about 2 minutes.

Simply Recipes / Mark Beahm

Add the flour and mix on low speed until it forms a stiff dough. The dough might seem too dry at first but keep beating, stopping half way through to scrape down the sides of the bowl with a rubber spatula. Stop mixing as soon as it comes together.

Simply Recipes / Mark Beahm

For cut-out cookies: Place a large piece of plastic wrap on the counter. Scrape the dough out of the mixing bowl onto the plastic wrap. Shape the dough into a disk about 1-inch thick. You can use the plastic to help shape the dough without it sticking to your hands. Seal the dough in the plastic and place it in the refrigerator to chill until firm, at least 30 minutes.

For slice-and-bake cookies: Place a large piece of plastic wrap on the counter. Scrape the dough out of the mixing bowl onto the plastic wrap. Shape the dough into a log about 2 1/2-inch in diameter. You can use the plastic to help shape the dough without it sticking to your hands. Seal the dough in the plastic and place it in the refrigerator to chill until firm, at least 1 hour.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

To bake shortbread wedges, you can even skip chilling the dough. Divide the dough between two parchment-lined 8-inch round cake pans, compressing the dough into an even layer. Bake for about 30 minutes at 325°F. Let the shortbread cool in the pan for 10 minutes, then use the parchment to lift it out. Slice the shortbread while still warm.

Arrange racks in the lower and upper thirds of the oven. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

For cut-out cookies: Dust your work surface generously with flour. If the dough feels too stiff to roll easily, gently press the rolling pin firmly into the dough repeatedly tapping over the whole surface of the dough to make it more pliable. Roll the dough to 1/4 to 1/2-inch thick, rolling from the center outward in all directions. Lift and rotate a bit after every few strokes and dust with flour as needed to discourage sticking.

Cut out cookies using a 2 1/2-inch round cookie cutter. Space the cookies about 1-inch apart on parchment-lined baking sheets. The scraps can be gathered a couple more times to roll and cut out more cookies.

For slice-and-bake-cookies: Use a sharp knife to slice cookies about 1/4 to 1/2-inch thick. Space the cookies about 1-inch apart on parchment-lined baking sheets.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake cookies until they start to turn lightly golden on the bottom and edges, about 20 minutes, rotating the pans halfway through. The middle of the cookies should look matte and feel dry to the touch. The baking time will depend on how thick the cookies are. For larger cookies you may need more time, start with an extra 5 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Allow the cookies to cool on the pans for 10 minutes before transferring them to a wire rack to cool completely.

Shortbread cookies can be stored in an airtight container on the counter for up to 1 week. It’s hard to believe they get even better, but the buttery flavor actually improves over time.

Did you love this recipe? Leave us a rating and review!

Simply Recipes / Mark Beahm

Place your cookie stamp in the freezer to chill while you make the dough.

Set an oven rack in the middle and another in the bottom third of the oven.

Line two baking sheets with silicone baking mats or leave them unlined. Don’t use parchment paper—it will make it difficult to lift off the cookie stamp.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed for about 2 minutes until fluffy. Using a rubber spatula, scrape down the sides and bottom of the bowl.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Add the almond paste and almond extract, and cream for 2 more minutes. There may be little bits of almond paste strewn throughout the dough—this is fine.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

In a large bowl, combine the flour, cornstarch, and salt, and stir to combine.

Using a rubber spatula, scrape down the sides and bottom of the bowl with the butter mixture again. Add half of the flour mixture. Mix on low speed until just absorbed, 15 to 20 seconds.

Scrape the bowl one last time. Add the rest of the flour mixture, and mix on low speed once again, for 15 to 20 seconds.

If the dough looks dry and crumbly, add 1 tablespoon of water and mix on low speed until incorporated.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Use a 2 1/2-tablespoon cookie scoop to scoop the dough into 24 portions. Roll each into balls between the palm of your hands. Place 6 to 8 of the balls on each baking sheet, spacing them at least 2 inches apart. You’ll bake the cookies in two batches.

Simply Recipes / Coco Morante

Dip the chilled cookie stamp into some flour, then tap off the excess. Firmly press the cookie stamp straight down onto a ball, just until the dough has spread out about 1/8 inch outside of the stamp. To lift off the cookie stamp, gently rock it back and forth as you lift.

Repeat this process, dipping the stamp into flour, tapping off excess flour, and stamping each cookie, until they are all stamped. If you’d like, you can use a paring knife to trim off the excess dough around the cookies for cleaner edges, but it’s not necessary.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Place the cookie stamp back in the freezer so it will be cold for the second batch.

Bake the cookies for 9 to 11 minutes, rotating the baking sheets and switching their positions in the oven halfway through baking. The cookies are done when they are just turning golden brown around the edges.

Let the cookies cool on the baking sheets for 5 minutes. Use a spatula to transfer them to cooling racks. Let them cool completely, about 1 hour

Simply Recipes / Coco Morante

Melt the butter in a medium sized, thick-bottomed, stainless steel saucepan (use stainless steel so you can tell when the butter has browned) on medium heat.

Continue to cook while the butter goes through various stages of bubbling up and releasing its moisture. Whisk frequently over several minutes.

When you start to smell the nutty aroma of the butter browning, you can whisk aside some of the foam to see small browned bits at the bottom of the pan, remove from heat, and pour off into a bowl. Do not dawdle at this point as it is easy for the butter to go from browned to burnt.

Place the flour, salt, baking soda, and cinnamon in a bowl and vigorously whisk together.

Pour browned butter into the bowl of a stand-up mixer (if you don't have a mixer, you can just beat by hand). Add the sugars and beat until smooth. Add the eggs, beating after each addition. Add the vanilla extract and beat for 3 more minutes.

Stir the flour mixture into the butter sugar mixture a third at a time. Stir in the chocolate chunks and the nuts (if using).

Up to this point, you can make ahead a day or two and store the cookie dough in the refrigerator until ready to cook.

Line cookie sheets with Silpat or parchment paper (or just lightly butter) rimmed cookie sheets.

Spoon out heaping tablespoon hunks of batter onto the cookie sheets, separated by at least 2 inches, allowing room for the cookies to spread as they cook. You may need to work in batches.

Bake until the edges of the cookies are just a little browned. Remove from the oven, and let cool on the cookie sheet for 5 minutes. Then remove the cookies to cool completely on a rack.

Preheat the oven to 350°F and position a rack in the center. Line two baking sheets with parchment paper and set aside.

In a small bowl stir together the all purpose flour, rolled oats, cornstarch, baking soda, baking powder, cinnamon, and salt.

Simply Recipes / Annika Panikker

In a medium bowl mash the overripe banana until it is a puree. You want about 1/4 cup.

Add the melted butter and stir. Add the brown and white sugar into the banana mixture and stir well. Then add the egg and vanilla and mix to combine.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Add the dry mixture into the wet ingredients and fold together. Add the walnuts and chocolate chips and mix until well incorporated.

Your dough may be loose or wet. It often depends on the brand and type of oats you are using. If your dough is wet, let it rest for 20-30 minutes so the oats can absorb some of the moisture. If it’s still too loose to scoop, fold in a few more tablespoons of flour.

Simply Recipes / Annika Panikker

Using a small ice cream scoop or spoon, scoop out dough (about 2 tablespoons per cookie) onto the lined baking tray, placing 2 inches apart as they will spread a little while baking.

Bake the cookies for 10-12 minutes. I like to bake one sheet of 6-8 cookies at a time in batches on the middle rack of the oven. If you are baking two sheets at a time, rotate the sheets from top to bottom and back to front halfway through.

The cookies are done when they have spread out, are golden brown, dry to the touch on top, and crispy around the edges. If you press one down gently it down it should still be soft but not wet. The cookies firm up as they cool down.

If you want flatter cookies, bang the cookie tray over a kitchen towel on the counter to release any air trapped in the dough that is making them rise.

Simply Recipes / Annika Panikker

Once the cookies are out of the oven, transfer to a wire rack with a thin metal spatula to let them cool.

Serve the cookies with milk.

Simply Recipes / Annika Panikker

Once the cookies are baked, you can store them in an airtight container at room temperature for 1 week.

Or, do what I do and transfer half of them to zip-top bags and freeze for up to 2 months. When ready to eat, warm the cookie in the microwave for around 30-60 seconds until soft.

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Simply Recipes / Annika Panikker

Preheat the oven to 350°F. Grease 2 large cookie sheets or line with Silpat or parchment paper.

In a large mixing bowl, beat the butter until creamy. Add the brown sugar and white sugar and beat until fluffy, about 3 minutes. Beat in the eggs one at a time. Add the vanilla extract.

Mix the flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.

If you’re using rolled oats, we recommend chilling the dough for 2 hours (or up to 2 days) before scooping and baking.

Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.

Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes. If baking 2 cookie sheets at once, swap their positions on the racks mid-bake.

Note that the cookies will seem underdone and lightly colored everywhere but the edges. That's okay, they will firm up as they cool.

Repeat with the remaining cookie dough.

Cool 1 minute on the cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered at room temperature for up to 5 days.

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Line two baking sheets with a silicon baking mat or parchment paper.

Place the butter, cream cheese, both sugars, baking soda, salt, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until the mixture is creamy, uniform in color, and clings to the side of the bowl, about 1 to 2 minutes.

Scrape down the sides of the bowl with a spatula and add the egg. Mix to incorporate on medium speed. Repeat with the egg yolk, and then the red food coloring, mixing on slow speed to avoid splattering the red food coloring.

Mix on low until the dry ingredients are just absorbed.

Add 1 1/2 cups of the baking chips to the dough, reserving 1/2 cup of chips for topping the cookies. Slowly mix in until the baking chips are evenly distributed.

Wet your hands under water then slightly dry them with a paper towel. With your hands still moist, roll out 1-inch balls (heaping tablespoons) of dough, placing them on the prepared baking sheet.

Bake the cookies, one baking sheet at a time, for 11 to 13 minutes or until the edges of the cookie are dry and set. The cookies will look a bit puffy and plump.

While the cookies are still warm, press several white chips into the top of the cookies while they are still hot and puffy. Let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack. The cookies will deflate a bit and flatten slightly as they cool. Repeat with the remaining dough.

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Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side.

In the bowl of a stand mixer with a paddle attachment, beat butter and sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition.

Beat in the vanilla and sour cream until combined. Then, in two separate additions, beat in the flour, scraping the bowl after each addition. This will create a soft and fluffy dough.

Using a stiff rubber spatula, fold the dough a few times inside the bowl – scoop down the side of the bowl and underneath the batter, then lift up and fold the dough over on itself. Give the bowl a quarter turn and repeat. Repeat this a few times until the dough is smooth.

Press a piece of plastic wrap against the surface of the dough and refrigerate the dough for at least three hours so it firms up, or up to overnight. (Transfer the dough to a separate bowl if you need the mixing bowl for something else.)

Once the dough has chilled and you're ready to bake, preheat the oven with a rack in the center position. Line two baking sheets with parchment paper.

Lightly flour the counter. Using a medium (1 1/2 tablespoon) cookie scoop, scoop out some of the dough and drop on the counter. Gently roll the dough against the counter and between your hands to form a round ball. Brush off any excess flour and place the ball on the cookie sheet.

Repeat scooping and rolling more cookie dough balls until the sheet pan is filled, spacing the cookies several inches apart. Cover the remaining dough and return it to the refrigerator.

Dip the bottom of a drinking glass in flour and use it to press the cookies on the cookie sheet to about 1/4-inch thick. Re-flour the drinking glass as needed to prevent sticking.

Bake the first tray of cookies in the center of the oven for 11 to 13 minutes. When done, the cookies should be slightly puffed, dry on the top, pale around the edges, and (when lifted with a thin spatula) barely golden on the bottoms.

Let them cool for 5 minutes on the tray before transferring them to a wire rack to cool.

Shape and bake the remaining cookies like the first.

Using the paddle attachment, beat the butter in the bowl of a stand mixer until creamy. Add half of the powdered sugar, the vanilla, and the salt, and beat on low to combine for a minute. Add the remaining powdered sugar and 1 tablespoon of milk, and beat for an additional minute.

The frosting should be fluffy, pale, and spreadable. If it is more stiff than you like, beat in an additional tablespoon of milk.

To color the frosting pink (or any other color), add a few drops of food coloring and mix to combine. (I used about 2 drops each of deep pink and red food gel for my cookies.)

Spread the frosting on the cooled cookies and decorate with sprinkles.

These cookies keep well in an airtight container at room temperature for up to 3 days, separated by layers of parchment so they don’t stick to each other.

Place butter, both sugars and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Beat the ingredients together until the butter is light, fluffy and clings to the side of the bowl.

Scrape down the sides of the bowl with a spatula.

Mix on low speed until the dry ingredients are mostly absorbed, then increase the speed until fully incorporated.

Chill in the fridge for at least 1 hour or overnight.

Line a baking sheet with a silicon baking mat or parchment paper.

Pinch off a lump of dough. Roll it between the palms of your hands to form a ball roughly 1 1/2 inches in diameter, about the size of a pingpong ball. Roll the dough in the granulated white sugar and place on the baking sheet. Repeat, spacing the cookies about 2 inches apart.

Use the flat bottom of a glass to press down and form thick disks about 2 inches wide. Sprinkle some extra sugar on each disk.

Bake at 375°F (190°C) 11 to 13 minutes, or until the edges of the cookies are starting to turn golden brown. Let cool for 10 minutes on the baking sheet before moving cookies to a wire rack to cool completely.

Store in an airtight container for up to 3 days at room temperature.

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Set your oven to 375°F and line a baking sheet with parchment paper or a silicon baking mat.

Warm the molasses, honey, and sugar in a medium-sized saucepan, stirring occasionally until the sugar is dissolved.

Remove the pan from the heat and stir in the cinnamon, cardamom, ginger, white pepper, allspice, cloves, nutmeg, and salt. Let cool until just warm to the touch.

Stir in the milk, baking soda, and egg. Add the flour and stir until most of the flour is absorbed. Using your hands, knead the dough until the remaining flour is incorporated.

Pinch off about a teaspoon of dough and roll a 1-inch ball. Place on the prepared baking sheet and repeat with the remaining dough, spacing the balls of dough 1 inch apart from each other.

Bake for 9 to 11 minutes or until the bottoms of the cookies are just starting to brown.

In a small bowl, stir together the powdered sugar, lemon juice, and water to make the glaze.

Once the cookies are done, pull the pan out of the oven and brush the hot cookies with the glaze, making sure to cover as much of the tops and sides as possible. Don't worry if some of the glaze drips onto the baking sheet.

Let the cookies cool on the baking sheet until the glaze is dry to the touch. Then, move them to a rack to cool completely.

The cookies improve (the spices mellow and the texture softens) after a day or two in a sealed airtight container.

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Preheat the oven to 400°F and line two baking sheets with silicone baking mats or parchment paper.

In a very clean, large mixing bowl, use a whisk, hand mixer, or stand mixer with whisk attachment to whisk together the egg whites and cream of tartar, just until the cream of tartar is fully incorporated and the egg whites have a lot of bubbles.

Add the sugar to the egg whites, one tablespoon at a time, whisking it in completely after each addition, for a minute or so if you’re doing it by hand, or about 30 seconds if you’re using an electric mixer.

Add the vanilla, then continue to whisk at high speed, until the egg whites are glossy and silky in texture. Stop the mixer and rub a little of the meringue between your fingers. It should feel smooth and you should not be able to feel any gritty sugar between your fingers.

Whisk the ground walnuts into the meringue just until well combined, about 30 seconds. Set aside. (If you are using a stand mixer, use a spatula to transfer the meringue to a small bowl, then wash out the mixer bowl and return it to the stand.)

In a large mixing bowl, use a hand mixer or a stand mixer fitted with paddle attachment to cream the butter, yeast, sour cream, and egg yolks for about 2 minutes—it’s fine if the mixture looks split or a bit broken.

Add the flour and salt in three batches, mixing slowly until the flour is thoroughly blended into the dough, about 10 seconds each time.

Sprinkle a work surface generously with powdered sugar. Transfer the dough to the work surface. If the dough is still a little shaggy, knead in the dryer bits until you have a cohesive ball of dough. Use a bench scraper or knife to divide the dough into four equal pieces. Shape each of the pieces of dough into a round disk, about 1 inch thick

Using a rolling pin, roll one piece of the dough into a circle about 10 inches in diameter and about 1/8-inch thick, a little bit thinner than if you were rolling out pie dough. With a bench scraper, knife, or pizza cutter, cut the dough into 8 triangle wedges.

Spoon a small amount of the meringue mixture onto the wide end of a wedge of dough, about a heaped 1/2 teaspoon of filling. You may use a little more or less depending on the wedge of dough, as they won’t likely be all perfectly evenly sized.

Roll up the dough from the wide end to the tip, like you would a crescent roll. (The filling may spread along the wedge of dough a bit as you’re rolling it up, but it shouldn’t spill out too much over the sides. Use a light hand and don’t worry if they’re a little messy.)

You can gently bend the ends in to form a crescent shape or just leave them straight. It’s up to you.

Transfer the cookie to the lined baking sheet.

Complete this process with the rest of the dough, rolling out the three remaining balls of dough, cutting them into wedges, and rolling up the cookies with the filling, to make 32 cookies.

You will have a good amount of filling leftover (a half cup or so).

Bake the cookies for 10 minutes, rotating the pans halfway through baking to ensure that they bake evenly. They should be light in color when they are done, and just barely lightly browned on the ends. You can check for doneness by touching one of the cookies, if it springs back when gently poked, the cookies are done.

Remove the cookies from the oven and transfer them to wire cooling racks. Let the cookies cool completely, for about 30 to 45 minutes. Save the baking sheets. You’ll use them again to glaze the cookies.

In a bowl, whisk together the powdered sugar, vanilla, and 6 tablespoons of the milk. Once you have incorporated as much of the powdered sugar as will absorb into the milk, add more milk gradually, by the teaspoon, until the glaze is thick but pourable, a little bit thicker than Elmer’s glue.

Place the cooling racks on lined baking sheets to catch any dripping glaze.

Spoon about a tablespoon of glaze over the top of each cookie, using a spoon to gently coax the glaze into dripping down the sides— you want to cover the cookies as much as possible. Let the glaze set for an hour or so, until it is no longer tacky.

The cookies will keep in a tightly lidded container for up to three days at room temperature or up to three months in the freezer.

Did you love these cookies? Let us know with a rating and review!

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.

Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips

Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Soften the Butter: Preheat the oven to 350 degrees. Soften the butter for about 10 seconds in the microwave – the ideal is slightly melted but not all the way, like what’s in the picture.

Mix the Dough: Add brown sugar; stir to combine. Add egg yolk and vanilla; stir to combine. Add flour, cocoa powder, baking soda, and salt; stir to combine. Stir in the chocolate chips

Make the Dough Balls: Form the dough into two huge balls (reserving a bit of cookie dough for tasting, obviously) and roll each of them in granulated sugar.

Bake: Transfer the dough balls to a baking sheet – they may feel slightly heavy and/or loose which is normal. Bake for 10 minutes. Remove from the oven and let them rest on the pan for another 10 minutes to set up.

Eat: Enjoy your moment of bliss!

Preheat the oven to 350 degrees.

Mix butter, sugars, vanilla, and egg yolk until combined.

Stir in flour, cornstarch, baking soda, and salt. When a soft dough has formed, stir in the chocolate chips.

Roll the dough into two balls and place on a baking sheet – there should be plenty for two large cookies plus a little bit of dough for a snack. (You’re welcome.) You can add more chocolate chips to the top of the cookies if you want.

Bake for 10-12 minutes, depending on your oven temp and desired level of gooey cookie center.

Rest the cookies for a few minutes so they settle down and solidify a bit –  I set a timer for 10-15 minutes and just let them rest right on the pan. At that point they should be able to transfer to a plate, or maybe even held in your hand, for warm, delicious eating on the couch. Yum, yum, yum.

Mix Wet Ingredients: Preheat oven to 350. In the bowl of a stand mixer, cream butter and sugar until fluffy and light. Add eggs and vanilla, mixing gently until just combined.

Add Dry Ingredients: Add flour, cocoa powder, espresso powder, baking soda, and salt. Mix until combined into a soft dough.

Roll Dough: Form into balls (about ¼ cup per cookie / ball). Roll each ball in the extra sugar (mixed with cardamom, if you want).

Bake: Bake for 10-12 minutes (I recommend 6-8 at a time on the baking sheet, so you’ll need to bake in batches). Remove from oven and let them rest – you want the cookies settle down a bit and give you crisped edges with thicker, soft-baked centers.

Gather all ingredients.

Beat butter, peanut butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth; beat in eggs.

Sift flour, baking soda, baking powder, and salt into a separate bowl; stir into butter mixture until dough is just combined. Chill cookie dough in the refrigerator for 1 hour to make it easier to work with.

Preheat the oven to 375 degrees F (190 degrees C). Roll dough into 1-inch balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball with a fork, making a crisscross pattern.

Bake in the preheated oven until edges are golden, about 7 to 10 minutes.

Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Preheat the oven to 375 degrees F (190 degrees C). Sift flour, salt, and baking soda together in a bowl; set aside.

Cream butter, sugar, peanut butter, and brown sugar together in a separate bowl until fluffy. Beat in egg, vanilla, and milk.

Add flour mixture; mix well.

Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake in the preheated oven for 8 minutes.

Remove from oven and immediately press a mini peanut butter cup into each ball. Let cookies cool before carefully removing them from the pan.

Enjoy!

Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.

In a medium bowl, combine the coconut sugar and eggs and whisk until smooth. Whisk in the vanilla and salt until blended.

Add the peanut butter and whisk until the dough is smooth and the peanut butter has completely blended into the batter (you might need to switch to a big spoon toward the end, which you’ll need for mixing in the chocolate chips anyway). Add the chocolate chips and stir until the chocolate chips are evenly incorporated.

For cookies that stay perfectly mounded, chill the dough for 15 minutes before proceeding. Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheets, leaving 1 to 2 inches of space around each one. Chill any remaining dough while you bake the first batch.

Bake until the cookies are golden at the edges but still just a little underdone in the center, 11 to 13 minutes. Let the cookies rest on the hot baking sheet for 2 minutes before transferring them with a metal spatula to a cooling rack to cool completely. Repeat with the remaining dough.

These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months.

Preheat the oven to 350 degrees F.

Using a stand mixer or an electric hand mixer, combine the butter with the sugars until creamy.

Add the egg and vanilla; mix until just combined.

Add the flour, baking soda, and salt; mix until just combined.

Fold in the white chocolate chips. Crush the strawberry pieces gently by hand, not into powder but just into small chunks. Fold strawberry pieces into the dough.

Roll into balls (9-12 total) and bake on a parchment-lined baking sheet for 9-11 minutes depending on the size of your cookies. I usually do this in two batches. At 9-10 minutes, the cookies will be puffed up slightly – they’re not going to stay like that! You’ll want to let them sit out for a few minutes so they can sink back down and firm up into soft, dense, buttery, delicious little miracle cookies.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Place butter, 3/4 cup confectioners' sugar, and salt in a large bowl; beat with an electric mixer until smooth and creamy, about 2 to 3 minutes.

Mix in ground almonds and vanilla.

Blend in flour gradually until well-combined.

Shape into balls (or crescents) using about 1 teaspoon for each cookie; place 1 inch apart on ungreased cookie sheets.

Bake in the preheated oven until just browned, 15 to 20 minutes.

Let sit until slightly cooled, about 15 minutes. Roll cookies in remaining confectioners' sugar.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.

To make the pumpkin cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.

Cream sugar and butter together in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined.

Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.

Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes.

Meanwhile, make the icing: Stir together confectioners' sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency.

Drizzle icing over cooled cookies with a fork.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.

To make the cookies: Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl.

Beat butter, both sugars, egg, and vanilla with an electric mixer in a separate large bowl until smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture until combined; batter will be moist.

Drop teaspoonfuls of batter about 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes, switching racks halfway through.

Remove from the oven and let cool on the sheets for 5 minutes. Transfer cookies to a wire rack and cool completely, about 25 minutes.

While the cookies are cooling, make the frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until soft and creamy. Beat in powdered sugar, about 1/2 cup at a time, until frosting is smooth and spreadable.

Spread frosting over cooled cookies.

Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.

Beat brown sugar, white sugar, and butter with an electric mixer in a large bowl until creamy. Add egg and brandy and beat until incorporated.

Combine flour and baking soda in a separate bowl. Stir flour mixture into the butter mixture until just combined. Fold in cranberries and white chocolate chips.

Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through; cookies will still appear slightly doughy.

Remove from the oven and let cool briefly on the cookie sheets before transferring to wire racks to cool completely.

Preheat the oven to 350 degrees F (180 degrees C).

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat well. Stir in flour, cocoa powder, salt, baking soda, and baking powder until smooth. Roll dough into walnut-size balls and place 2 inches apart on ungreased cookie sheets. Make an indentation with your thumb in the center of each cookie.

Drain cherries and reserve juice. Place a cherry in the indentation of each cookie ball.

Combine chocolate chips with condensed milk in a saucepan over low heat; stir until chocolate is melted. Stir in 4 teaspoons of cherry juice. Drizzle or spoon about 1 teaspoon of chocolate cherry mixture over each cherry to cover.

Bake in the preheated for 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Brown the butter: Cut the butter into small pieces for even melting. Melt the butter in a wide stainless steel skillet over medium heat. Swirl the pan a few times as the butter melts. It will get bubbly and then foamy – use a heat-proof spatula to scrape the butter across the bottom of the pan to prevent burning. You’ll see the butter start to turn golden brown very quickly, and you’ll be able to smell it (yum). When it is a nice golden brown color, remove from heat and transfer to a cool bowl or glass measuring cup, being careful not to burn it. The whole process should take about 5 minutes. Let the butter cool for another 5-10 minutes while you measure and prep everything else.

Add the butter, sugars, and vanilla to the bowl of an electric mixer. Beat on medium high speed for 2-3 minutes.

Add the eggs and beat for 1-2 minutes until shiny and smooth.

Add the flour, baking soda, baking powder, and salt. Mix until just combined into a dense, shiny dough. Let the dough cool for 15-20 minutes (if you add the chocolate chips now, they will melt).

Mix in the chocolate chips or chunks (sometimes it helps to do this by hand). Let the dough rest for another 20-30 minutes. This helps hydrate the flour and carry the browned butter flavor farther in the cookies.

Preheat the oven to 350 degrees. Roll or scoop your cookie dough into 3-tablespoon balls onto a baking sheet. Bake for 9 minutes, until the edges look cooked but the middles are still slightly soft and puffy.

Remove from the oven and let the cookies rest for 15-20 minutes. I KNOW I KNOW I KNOW this is very hard. But as they rest, the middles are going to sink down and kind of densify the middle, so you get that crispy exterior with the barely-thick, underbaked center.

Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.

Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.

Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

Make the dough: Use a hand mixer to combine the banana, peanut butter, honey, coconut oil, and vanilla. Mix in the dry ingredients. Fold in the chocolate, blueberries, or other mix-ins.

Get ready for baking: Chill the dough for about 20 minutes. Preheat your oven to 350 degrees and line a baking sheet with parchment.

Bake: With wet hands to prevent sticking, roll the dough into 16-18 balls. Bake for 12-15 minutes (depending on your oven and the size of your cookies). They should stay nice and round, but you can flatten gently with a spatula when you take them out of the oven if you want. YUMMM!

Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Combine flour, baking soda, and salt in a medium bowl. Set aside.

Beat butter, brown sugar, and white sugar together in a large bowl until smooth. Beat in eggs one at a time, until well combined; stir in vanilla extract.

Stir flour mixture into egg mixture until just blended. Mix in quick oats, walnuts, and chocolate chips. Drop batter by heaping spoonfuls onto ungreased baking sheets.

Bake in the preheated oven for 12 minutes. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Preheat the oven to 375 degrees F (190 degrees C).

Beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time. Combine oats, flour, baking soda, and salt; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate.

Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.

Bake in the preheated oven until edges are golden, about 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Set 2 tablespoons sugar in a small bowl; set aside.

Sift flour, ginger, baking soda, cinnamon, cloves, and salt into a bowl.

Beat butter and remaining 1 cup sugar in a separate large bowl with an electric mixer until light and fluffy. Beat in egg, then stir in molasses and water. Gradually stir the sifted ingredients into the molasses mixture until well combined.

Use floured hands to shape dough into 24 walnut-sized balls. Roll each ball in the reserved sugar until coated.

Place cookies 2 inches apart onto un-greased cookie sheets, and flatten slightly with the bottom of a glass.

Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through.

Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy!

Gather ingredients.

Preheat the oven to 300 degrees F (150 degrees C). Grease two cookie sheets and set aside.

Whisk egg white in a small bowl. Place chopped walnuts in another small bowl.

Cream butter, brown sugar, and egg yolk in a mixing bowl until light and fluffy, about 2 minutes.

Add flour, vanilla, and salt; mix until well combined.

Scoop dough into 1 ½-inch balls. Dip in egg white, then roll in walnuts until coated. Place 2 inches apart on the prepared cookie sheets.

Bake in the preheated oven until slightly puffed, about 5 minutes.

Remove cookies from the oven. Use your thumb or the end of a wooden spoon to gently press an indent in the center of each cookie. Spoon jam into each thumbprint, filling it to the brim.

Return cookies to the oven and bake until set, about 8 minutes.

Remove from the oven and transfer to wire racks to cool completely.

Gather all ingredients.

Whisk flour, cinnamon, baking soda, and salt together in a medium bowl until well combined.

Beat butter, 1 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, at least 2 to 3 minutes.

Beat in eggs, one at a time, then mix in vanilla.

Gradually mix in dry ingredients until well combined. Add oats and mix until thoroughly incorporated. Cover the bowl and chill dough in the refrigerator for at least 1 hour.

When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Spray two cookie sheets with floured cooking spray. Place water in a small bowl and 2 tablespoons sugar in another small bowl. Roll chilled dough into walnut-sized balls, and place 2 inches apart on the prepared cookie sheets. Dip a large fork in water, then in sugar, and use to flatten each cookie, rewetting and resugaring as necessary.

Bake in the preheated oven until light golden brown around the edges and centers are nearly set, 8 to 10 minutes, switching racks halfway through.

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

Gather the ingredients.

To make the filling: Melt 1/4 cup of butter in a saucepan; stir in confectioners' sugar and corn syrup until sugar is dissolved. Bring to a boil over medium heat, stirring often, then stir in pecans until combined. Refrigerate the filling for 30 minutes to chill.

To make the cookies: Preheat the oven to 350 degrees F (175 degrees C). Sift flour and baking powder together in a bowl; set aside.

Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in flour mixture to form a dough.

Pinch off about 1 tablespoon of dough and roll into a ball; press into the bottom of an ungreased cupcake pan cup so it lines the bottom and sides, like a pie crust. Repeat with remaining dough. Fill each crust with about 1 teaspoon of the prepared pecan filling.

Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the pans briefly before removing to a wire rack to finish cooling.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond extracts.

Combine flour, baking soda, and salt in another bowl. Gradually stir flour mixture into butter mixture until blended.

Fold macadamia nuts and white chocolate into dough until evenly distributed.

Drop rounded spoonfuls of dough 2 inches apart onto ungreased cookie sheets. Gently press each dough ball down slightly to help cookies spread evenly during baking.

Bake in the preheated oven until golden brown, about 10 minutes. Cool cookies slightly on the baking sheets, then transfer to wire racks to cool completely. Enjoy!

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease or line cookie sheets.

Combine ricotta, sugar, butter, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy.

Combine flour, baking powder, and baking soda; blend into ricotta mixture, mixing in additional flour if needed to form a workable dough.

Roll dough into walnut-sized balls and place 2 inches apart onto prepared cookie sheets.

Bake in the preheated oven until edges are golden, about 8 to 10 minutes.

To make the glaze: Mix confectioners' sugar, milk, and almond extract together until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

Gather ingredients.

Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla.

Combine flour, baking powder, and salt in another bowl. Gradually stir flour mixture into the cocoa mixture until thoroughly mixed. Cover dough and refrigerate for at least 4 hours.

Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners' sugar and place 1 inch apart on the prepared cookie sheets.

Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few minutes before transferring to wire racks to cool. Repeat Step 4 to make the remaining batches.

Enjoy!

Beat butter and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.

Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.

Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.

When ready to bake, preheat the oven to 350 degrees F (175 degrees C).

Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.

Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.

Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.

Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool completely while you finish rolling, cutting, and baking the remaining cookies.

Frost or decorate cooled gingerbread cookies as desired.

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.

Place persimmon pulp in a small bowl; stir in baking soda until dissolved and set aside. Sift flour, cinnamon, cloves, nutmeg, and salt into a large bowl; set aside.

Beat sugar and butter with an electric mixer in a separate large bowl until smooth. Beat in egg and persimmon mixture.

Add flour mixture and stir until just combined. Fold in raisins and walnuts.

Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until edges are golden, about 15 minutes.

Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Gather the ingredients.

Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.

Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat the oven to 350 degrees F (175 degrees C). Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut into gingerbread men shapes with a 5-inch cookie cutter. Place gingerbread men 1 inch apart on ungreased baking sheets.

Bake in the preheated oven until edges of cookies are set and just begin to brown, 8 to 10 minutes. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely.

Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Beat sugar, butter, eggs, and vanilla in a large bowl until light and fluffy.

Combine flour, cocoa powder, baking soda, and salt in another bowl; stir into butter mixture until well blended.

Stir chocolate chips and walnuts into dough until evenly distributed. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven just until set, 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Enjoy!

Gather all ingredients.

Mix 1 cup sugar, butter, and egg together in a medium bowl until smooth.

Stir in molasses.

Combine flour, baking soda, cinnamon, salt, cloves, and ginger in a separate medium bowl; add to the molasses mixture and stir until well combined. Cover and chill dough for 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). While the oven is preheating, roll dough into 1-inch diameter balls; roll each ball in remaining 1/2 cup white sugar before placing 2 inches apart on ungreased cookie sheets.

Bake in batches in the preheated oven until tops are cracked, about 8 to 10 minutes.

Cool on wire racks. Enjoy!

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Stir flour, baking soda, and baking powder together in a small bowl.

Beat sugar and butter together in a large bowl with an electric mixer until smooth.

Beat in egg and vanilla.

Gradually blend in flour mixture.

Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Combine pumpkin, sugar, oil, and egg in a large bowl. Dissolve baking soda into milk in a small bowl and stir in.

Stir together flour, baking powder, cinnamon, and salt in a separate bowl. Add flour mixture to pumpkin mixture and mix well. Add chocolate chips, walnuts, and vanilla; stir just to combine.

Drop by spoonful on the prepared cookie sheet and bake in the preheated oven until lightly brown and firm, approximately 10 minutes.

Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Gather all ingredients.

Preheat the oven to 350 degrees F (180 degrees C).

Beat softened butter and sugar together in a large bowl with an electric mixer until light and fluffy.

Stir in vanilla; add flour and mix well until combined.

Fill cookie press with dough and form cookies onto two ungreased cookie sheets, spacing them about 1 ½ inches apart. Bake until the edges of the cookies are just starting to turn golden brown, about 10 to 12 minutes.

Remove the cookie sheets from the oven, and set them on a wire cooling rack for a few minutes. Then transfer the shortbread cookies to the rack to cool completely.

Gather your ingredients, making sure your butter is softened, and your eggs are room temperature.

Preheat the oven to 350 degrees F (175 degrees C). Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until smooth and creamy.

Beat in eggs, one at a time, then stir in vanilla.

Dissolve baking soda in hot water; add to batter along with salt and mix until combined.

Stir in flour, chocolate chips, and walnuts until a soft dough forms.

Drop rounded spoonfuls of cookie dough 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven until edges are lightly browned, about 10 minutes.

Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Store in an airtight container or serve immediately and enjoy!

Gather all ingredients.

Beat sugar and softened butter together in a large bowl with an electric mixer until smooth.

Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover, and chill dough for at least 1 hour (or overnight).

Preheat the oven to 400 degrees F (200 degrees C). Lightly dust a work surface with flour. Roll out dough to 1/4 to 1/2 inch thickness.

Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased baking sheets.

Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Carefully transfer cookies to a wire rack and cool completely before decorating.

Enjoy!

Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).

Combine flour, baking soda and salt in small bowl.

Beat butter, white sugar, brown sugar and vanilla in a large mixing bowl until creamy.

Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture. Stir in chocolate morsels and nuts.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake in the preheated oven until golden brown, 9 to 11 minutes, switching racks halfway through.

Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

Serve and enjoy!

Gather all ingredients.

Sift flour, baking powder, and salt together in a medium bowl; set aside.

Beat sugar and butter in a large bowl with an electric mixer until smooth.

Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract; add flour mixture and stir until dough is just combined.

Wrap dough; chill in the refrigerator for 2 hours.

Preheat the oven to 400 degrees F (200 degrees C). Grease two cookie sheets.

Roll out dough on a clean floured surface to 1/4-inch thickness. Cut out shapes using Christmas cookie cutters; arrange them on the prepared cookie sheets. Gather scraps and repeat this step.

Bake in batches in the preheated oven until edges are golden, about 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Serve and enjoy!

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Make the cookies: Cream butter, white sugar, and brown sugar in a mixing bowl until smooth. Beat in egg until well blended. Mix in orange juice and zest.

Whisk together flour, baking soda, and salt in a separate bowl. Stir flour mixture into the butter mixture until combined. Mix in cranberries and walnuts until evenly distributed.

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.

Bake in the preheated oven, switching racks halfway through, until edges are golden, 12 to 14 minutes. Transfer cookies to wire racks to cool completely.

Meanwhile, make the glaze: Mix together confectioners' sugar, orange juice, and zest in a small bowl until smooth.

Spread glaze over the tops of the cooled cookies; let stand until set.

In a heavy saucepan over low heat, melt white chocolate squares, sweetened condensed milk, and salt. Remove from heat; stir in crushed cookies.

Spread evenly into a wax paper-lined 8-inch square pan. Chill in the refrigerator until firm, about 2 hours.

Turn chilled fudge onto a cutting board; peel off wax paper. Cut fudge into squares. Store leftovers covered in the refrigerator.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, malted milk powder, baking soda, and salt. Fold in the crushed Oreos, chocolate chunks, and white chocolate.

3. Roll the dough into 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet.

4. Transfer to the oven and bake for 6-7 minutes. Remove the pan from the oven and tap the baking sheet on the counter to flatten them down. Return to the oven and bake another 3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times, to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

Gather all ingredients. Grease a 9 x 13 inch pan with nonstick spray.

Place the cookies in a resealable bag and use a rolling pin to coarsely crush them–the goal is to end up with mostly larger, bite-sized pieces and less powdery bits (some is ok).

Melt butter in a large pot over medium heat. Add mini marshmallows and 1/2 the marshmallow cream. Reduce heat to medium-low, and stir well with a silicone spatula to melt the marshmallows and combine the mixture evenly. Stir in vanilla extract.

Remove mixture from the heat. Add cereal and the powdery portion of the crushed cookies, and stir well to combine. Add larger crushed cookie pieces, and mix to combine.

Dollop about half of the remaining marshmallow cream over the surface of the mixture, and fold a few times to partially incorporate it. Dollop the rest of the marshmallow cream over the surface, and fold a few more times to partially incorporate it. There should be visible streaks of marshmallow cream throughout the mixture.

Pour mixture into the prepared pan, and use a spatula to push it into an even layer and compress it slightly.

Let the pan sit at room temperature to firm up, 30 minutes to 1 hour, before slicing and serving. Store the pan tightly wrapped in plastic wrap at room temperature. They’re gooiest in the first 24 hours, but will keep well for up to 5 days.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

Mix cake mix, butter, eggs, chocolate chips, butterscotch chips, and vanilla in a large bowl. Roll dough into 2-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.

Using an ice cream scoop, mold ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.