Category Archives: cookie recipes

Tasty cookie recipes that are great for any time of year.

Confetti Heart Cookies

These adorable confetti cookies give a whole new meaning to “exploding flavor”!  Filled with colorful Valentine’s Day sprinkles, these cookies are literally filled with love.

Confetti cookies are so fun to make, and they’re great for getting kids involved in baking.  You can make these cute cookies for any season or reason, and you could even fill them with candies, jam, fruit, caramel, or whatever your heart (cookie) desires!

I made these with some sprinkles I found at the dollar section of Target.  I also filled some with ice cream for a delicious after dinner treat.  You can decorate the outside of the cookie if you’d like, but I figured I’d leave them as is, since I already went through the trouble of dying the cookies pink.

Heart Cookies

These cookies would make adorable favors for weddings, baby showers, bridal showers, and more.  Be creative and have fun in the kitchen with these adorable confetti cookies!

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Hearts Full of Love Confetti Cookies

Ingredients:

  • 1 stick unsalted butter, softened
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 large egg
  • 1 Tbsp light corn syrup
  • 2 teaspoons vanilla extract
  • 2 ¼ cup all-purpose flour
  • Red food coloring (optional)
  • 1 ½ Tbsp meringue powder (for icing)
  • 2 cups confectioners’ sugar (for icing)
  • 4 tablespoons warm water (for icing)

Directions:

Beat butter, sugar, and salt in a large bowl with mixer on medium high until light and fluffy, about 3 minutes.

Reduce speed to medium and add egg; beat until combined. Beat in corn syrup and vanilla. Reduce speed to low and add flour in two parts. If desired, add 4 drops red food coloring.

Shape dough into two disks, wrap and refrigerate 1 hour, or overnight.

Heat oven to 350 degrees. Roll out 1 disk between 2 sheets of wax paper to ¼ in. thickness. Remove top layer of wax paper and cut out shapes using cookie cutters. Transfer to a baking sheet and bake for 12 minutes, or until cookies are golden. Transfer to a wire rack and cool completely before decorating.

To make the icing, beat meringue powder, confectioner’s sugar, and warm water in a bowl with a hand mixer for 10-12 minutes, or until icing forms peaks.

Place a cookie top side down and pipe a border around the edge of the cookie. Fill with sprinkles and place another cookie, bottom side down, on top of the decorated cookie to create a sandwich. Decorate the top of the cookie if desired (you will have plenty of frosting left over. If desired, you can double the cookie recipe and make the original amount of frosting without any problem).

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Let your icing dry overnight before transferring your cookies to an airtight container. Once cracked open, they should explode with confetti sprinkles!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Easy Oatmeal Raisin Cookies

There’s nothing better than the smell of freshly baked cookies on a blustery Saturday afternoon.  This past Saturday was perfect for staying inside, cozying up with some thick socks and baking a batch of warm, delicious oatmeal cookies.

So, as a slew of Modern Family episodes played in the background, I decided to browse through the ingredients I had in the apartment to see what I could whip up without having to leave my warm, cozy apartment.

I came upon a bag of coconut palm sugar, which is similar to brown sugar, but it’s made with coconuts.  You can use it as a brown sugar replacement, and is delicious in tropical desserts, like pineapple upside down cake.  It was the only form of brown sugar I had in the house, so I decided to use that to make my oatmeal cookies.

This recipe for oatmeal cookies is not specifically designed for coconut palm sugar, so if you have light or dark brown sugar, you can use that.  In fact, I would recommend it.  While I do love the coconut sugar, it doesn’t have that dark, molasses taste I love about regular brown sugar and, as a result, my cookies ended up being a tad bit bland…but they still satisfied the craving!

These delicious morsels cook up to be thick and soft, almost like cake cookies.  Don’t like oats?  Omit them for a delicious spiced cookie that would go great with chi tea.  This is a wonderful recipe that’s perfect for those who like to experiment with flavors.  Add some ginger or chi spice to the batter and drizzle them with a sweet lemon glaze when they’re done.  Ohh, the wheels are turning now…

Easy Oatmeal Raisin Cookies

Ingredients:

  • ¾ cup butter, softened
  • 1 cup coconut palm sugar (or packed brown sugar)
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ¾ cups all-purpose flour
  • 2 cups rolled oats
  • 1 cup raisins

Directions:

  1.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and cloves.  Beat until combined, scraping sides of bowl occasionally.
  2. Beat in eggs and vanilla until combined.  Add flour and mix until combined.  Stir in oats and raisins.
  3. Drop cookie dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.  Bake in a 375 degree oven for 8 to 10 minutes, or until edges are golden brown.  Cool on cookie sheet for 1 minute.  Transfer to a wire rack and let cool.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Pumpkin Snickerdoodle Cookies

Let me get one thing straight.  I LOVE fall.  I LOVE it.  I love it like peanut butter loves jelly, like toast loves butter, like trees love rain.  I love the colors, the smells, and the tastes of fall…and since this past weekend was perfect fall weather (cold, rainy, and damp), I felt it only appropriate to start baking with one of my favorite ingredients:  pumpkin.

I will say that I haven’t ventured into baking and cooking with real pumpkin yet, but I’m not above using the canned stuff.  It works just fine and is less work for me…so it’s A-O-Kay in my book!  As I browsed the Internet looking for the perfect recipe for a rainy day, I came upon these:

Pumpkin Snickerdoodles.  My search was complete.

These cookies are so easy to make…and you can make them up to 2 days ahead of when you need to bake them.  Unlike normal snickerdoodles, these cookies are little round puffs of happiness.  They almost taste like a scone rather than a cookie.  I think I might try adding more pumpkin and less flour next time, just to see if that helps lighten the batter up a bit.

For a blistery fall day, or just a rainy day in August, these cookies just hit the spot!

Thanks to Pennies on a Platter for this awesome recipe!

Pumpkin Snickerdoodles

Ingredients:

For Cookies:

  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 3/4 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Sugar Coating:

  • 1/2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice

Directions:

  1. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
  2. In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour, if not overnight.
  3. Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.
  4. Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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The Best Chocolate Chip Cookies Ever

…and I’m not even kidding.  These are some of the best chocolate chip cookies I’ve ever had…and considering the recipe comes from Aunt Bee’s Mayberry Cookbook, that’s really no great surprise.

If you love good old fashioned home cooking, you will love these soft and chewy cookies.  These cookies are great for bake sales and gatherings, since they stay soft and chewy for days.  Keep them in an airtight container to maintain freshness.  And if it just so happens that the cookies get hard or stale, simply throw a piece of bread into the container and your cookies should return to their soft state in a few hours.  By the way, if you’re shipping cookies to someone, this is a great way to keep them fresh and soft!

The Best Chocolate Chip Cookies Ever

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 package chocolate chips, or chips of your choice

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a small bowl, combine the flour, baking soda, and salt.  Set aside.
  3. In a second bowl, beat together the butter, sugar, brown sugar, and vanilla until creamy.  Beat in the eggs one at a time.
  4. Gradually blend in the flour mixture.
  5. Add chocolate chips and mix just until combined.
  6. Drop by the tablespoon onto prepared cookie sheets and bake for 9-11 minutes, or until edges are brown.  Remove from pan and let cool.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Cranberry Granola Biscotti

Coffee and biscotti.  There’s no happier food paring!  These easy to make granola biscotti cookies are perfect with a hot and strong cup of coffee.  While I added granola to mine, you can add whatever you’d like.  Chocolate chips and dried cranberries would be great, cranberries and pistachios, or just plain cookies!  It’s totally up to you!

Cranberry Biscotti

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1 cup cranberry granola (or whichever flavor you like)
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 tablespoon vegtable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Cooking spray

Directions:

1.  Preheat oven to 350 degrees F.

2.  Lightly spoon flour into dry measuring cups, and level with a knife.  Combine flour, sugar, granola, baking powder, and salt and stir with a whisk.

3.  Combine oil, extracts, and eggs; add to flour mixture, stirring until well blended (dough will be dry and crumbly).  Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times.  Divide dough in half.  Shape each portion into an 8-inch long roll.

4.  Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

5.  Bake at 350 degrees for 35 minutes.  Remove rolls from baking sheet; cool 10 minutes on a wire rack.  Cut each roll diagonally into 15 slices.  Place the slices, cut sides down, on baking sheet.  Reduce oven temperature to 325 degrees, and bake for 10 minutes.  Turn cookies over; bake an additional 10 minutes.  Let cool completely.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Soft and Delicious Easy Peanut Butter Cookies

When life gets you down, there’s no comfort like some delicious no fail peanut butter cookies.  This chewy peanut butter cookie recipe is full of yummy peanut butter flavor and lots of fall spices, making this a perfect accompaniment to a cup of chai tea or coffee.  I’m telling you, it’s impossible to just eat one!

Soft and Delicious Easy Peanut Butter Cookies:

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1/2 cup smooth peanut butter
  • 2 tablespoons milk

Instructions:

1.  Combine flour, baking powder, baking soda, ginger, cinnamon, cloves, and nutmeg in a bowl.  Mix to combine and set aside.

2.  In a large bowl, beat together the brown sugar and the eggs.  Beat in the peanut butter and milk.  Gradually add in the flour mixture and mix until dough begins to form.

3.  Drop dough out onto a sheet of plastic wrap.  Form into a ball and wrap it in the plastic wrap.  Refrigerate for four hours or freeze for one hour.

4.  When you’re ready to bake, preheat the oven to 350 degrees F.

5.  Drop the dough on a greased cookie sheet and bake 8 to 10 minutes.  These cookies will brown quickly, so be sure to watch them.  I pulled mine out after 10 minutes and then let them rest a while on the pan.  They were perfectly soft and chewy in the middle and were still chewy three days later!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Lady Bug Cookies

If you’ve ever signed up to receive The Swiss Colony catalog, you’re probably familiar with these truffles:

Lady Bug Truffles

The Swiss Colony has had these for a few years now…and I just think they are the cutest thing…however, I’m not the biggest truffle fan.  I love me some chocolate, but the stuff from The Swiss Colony is just too sweet for me.  Therefore, I’ve found a way to make these super cute ladybugs using cookies and chocolate.

NILLA WAFER LADYBUG COOKIES:

10-15 nilla wafer round cookies

1 1/2 cup red chocolate melts

1 cup chocolate chips

1.  Melt red chocolate melts in a double boiler or in the microwave.  Cover Nilla Wafers with red chocolate and let cool completely.  Decorate the face, wings, eyes, etc. with melted chocolate chips.  Let your creativity fly!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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