Cookie recipes:

[Admin]

I was thinking it might be good to have a thread of cookie recipes. For Christmas baking, for bake sales, for Thursday....

[Admin]

Cream Cheese Cookies

1 cup butter
3 ounces cream cheese
1 cup sugar
1 egg yolk
2.5 cups flour
1 tsp. vanilla

Cream butter and cream cheese . Slowly add sugar beat until fluffy.
Beat in egg yolk, add flour and vanilla. Mix Well.
Chill dough for at least 1 hour or overnight. Shape into walnut sized balls. Place on greased cookie sheet.
Bake at 325 degrees for 12-15 mins.

Frosting
2 cups powdered sugar
4 tablespoons lemon juice
4 tablespoons of butter
1 grated lemon rind

Cream butter and add sugar slowly add lemon juice and rind. Spread on cookies while still warm.

[Deleted]

Mmm. I am guessing the reduced fat cream cheese wouldn't work too well? I have a couple packages in my fridge I need to use.

Why do you frost the cookies while warm? Doesn't that melt the frosting?

[cindy6116]

Do they come out like those soft Lofthouse cookies you get at the store? I love those things too much.


I'm also thinking it might be good to add a little lemon zest to the cookie batter to amp up the lemoniness. What do you think?

[corgi]

Oh yeah, I'm gonna be checking back here every few minutes. I can tell.

[Admin]

Sept 15, 2016 10:38:44 GMT -5 @tansunny said:

Mmm. I am guessing the reduced fat cream cheese wouldn't work too well? I have a couple packages in my fridge I need to use.

Why do you frost the cookies while warm? Doesn't that melt the frosting?

I have no idea on the low fat cc, you frost while still a bit warm to make the frosting nice and smooth.

[Admin]

Sept 15, 2016 11:00:52 GMT -5 cindy6116 said:

Do they come out like those soft Lofthouse cookies you get at the store? I love those things too much.


I'm also thinking it might be good to add a little lemon zest to the cookie batter to amp up the lemoniness. What do you think?

Yes, and Yes. But I don't know how they store as they won't be around long,

[sissym]

I will be posting the cookies I usually make for Christmas


Hershey Kiss Cookies
This recipe is from reader Dana Jago of Loudon, Tennessee, who writes: "My mom made these cookies at Christmas when I was a child. They were always my favorite!"

Ingredients:
Recommend this recipe to a friend
2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
Additional sugar
5 dozen kisses, unwrapped

Directions:
Preheat oven to 375 degrees F.
In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth.
Make balls out of level tablespoons of dough - add flour if needed. Roll in sugar.
Bake 2 inches apart on ungreased cookie sheet for 8 minutes.
Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes.
Cool and enjoy.

[sissym]

I have been making these for 37 years-It was my mom's recipe but I am not sure where she got it. I frequently get asked for these.

The Best Darn Sugar Cookies You Ever Ate or Snitched

1c butter
2c sugar
2 eggs
1c salad oil
Pinch salt
1t vanilla
5 c flour
2 t soda
2 t cream of tartar
NOTE: You'll need extra sugar for dipping the balls.

Preparation
Cream butter and sugar. Add next 4 ingredients. After measuring, sift dry ingredients together. Mix well. Roll into balls between palms of hand. Roll ball in sugar, and "smoosh" down with fork, a decorative marker or bottom of glass dipped in sugar. Bake 10 min. or until lightly browned on edges.

[sissym]

MINIATURE PECAN TASSIES

Makes 24 tassies.
CRUST:
1 (3 oz. pkg. cream cheese
1 c. sifted all purpose flour
1 stick butter
For the crust, have all ingredients at room temperature. Mix together and chill for at least 2 hours. Pinch off dough and shape into two dozen 1 inch balls. Place balls in 1 3/4 inch ungreased muffin tins. With thumb, press dough against bottom and sides of tins. Set aside and mix filling.
FILLING:
1 egg, beaten
3/4 c. brown sugar, firmly packed
1 tbsp. soft butter
1 tbsp. vanilla
2/3 c. chopped pecans
For filling, mix all ingredients together. Fill each tassie 3/4 full. Bake at 325 degrees for 25 minutes. Cool on cake rack. To remove, run sharp knife around edge and lift out.

[sissym]

Chocolate Tipped Butter Cookies
1 cup butter or margarine, softened
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
2 cup all-purpose flour
1 ( 6 oz.) pkg. semisweet chocolate morsels
1 Tbsp. shortening
1/2 cup finely chopped pecans
Cream butter; gradually add sugar, beating until light and fluffy. Stir in vanilla. Gradually add flour; mix well.. Shape dough into 2 1/2 inch x 1/2 inch sticks. Place on ungreased cookie sheets. Flatten three-quarters of each cookie lengthwise with tines of a fork to 1/4 inch thickness. Bake at 350° F. for 12 to 14 minutes. Cool on wire racks. Combine chocolate morsels and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove double boiler from heat, leaving chocolate mixture over hot water. Dip unflattened tips of cookies in warm chocolate to coat both sides; roll tips in chopped pecans. Place cookies on wire racks until chocolate is firm. Arrange cookies between layers of wax paper in an airtight container; store in a cool place.
Yield: 4 dozen.


I personally have never used the pecans. This is another cookie I have been making for 37 years.

[sissym]

Triple Chocolate Biscotti


Ingredients:
5 cups flour
1 1/2 cups cocoa powder
2 tbs baking powder
1 cup butter
2 cups sugar
6 eggs
1 tbs vanilla extract
2 cups chocolate chips
12 oz semi-sweet chocolate
Preparation:
Preheat oven to 400F. Cream sugar and butter. Beat in eggs, one at a time, until smooth and add vanilla extract. Sift together the dry ingredients and add to the egg mixture. Stir in chocolate chips. Shape the dough into 6 longs loaves and brush with beaten egg yolk. Bake for 25 minutes. Remove from oven and let cool completely. Cut each loaf into 1 inch slices and place back on baking sheet. Reduce heat to 350F and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool. Melt the semi-sweet chocolate, and drizzle over the biscotti.

[sissym]

Holiday Biscotti-Giada DeLaurentiis


Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

[sissym]

Lemon Ricotta Cookies w/lemon glaze

2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick butter, softened
2 cups sugar
2 eggs
1 (15 oz) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
yellow food coloring-optional

Glaze:
1-1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
yellow food coloring--optional

Oven 375 degrees

Cookies:
In medium bowl combine flour, baking powder, and salt. Set aside.

In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until well mixed. Add ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in dry ingredients.

Line 2 baking sheet with parchment paper. Spoon dough (about 2 tablespoons per cookie) onto baking sheets. Bake: 15 minutes, until slight golden at the edges. Remove from oven and let cookies rest on the baking sheet for 20 minutes. (Cookies are ‘cake-like’; therefore, they are very soft.)

Glaze: Combine ingredients in a small bowl; stir until smooth. Spoon about ½ teaspoon onto each cook and use back of spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Makes: 44 cookies—from Food Network-Giada
Per Serving
Calories: 116.2
Total Fat: 3.6 g
Cholesterol: 20.1 mg
Sodium: 89.9 mg
Total Carbs: 19.1 g
Dietary Fiber: 0.2 g
Protein: 2.1 g

[corgi]

This is my go to cookie. I make a batch and portion it out with a scoop and freeze the individual cookies. Then I can bake one or two (or six!) to have with a cup of tea in the evening. They freeze really well and other than maybe the coconut use only ingredients I always have on hand.

Oatmeal Coconut Cookies

1 c butter
1 c brown sugar
1 c sugar
2 eggs
1 tsp vanilla
1 1/2 c flour
1 tsp salt
1 tsp baking soda
2 1/2 c oatmeal
3/4 c sweetened shredded coconut

Preheat oven to 350 degrees F.

In the bowl of a mixer, cream together butter and sugars. Beat eggs slightly, add to mixer along with vanilla and mix into butter/sugar mixture.

In a medium bowl, whisk together flour, salt, and soda. Stir in oatmeal and coconut. Stir dry ingredients into wet until combined.

Drop dough by spoonfuls onto baking sheet (I use parchment paper). Bake 10-12 minutes (10 for chewy, 12 for slightly crispy). Let cool 2 minutes before removing from baking sheet; cool completely on wire racks.

Yeah, that last part never happens, they're lucky if I let them cool the 2 minutes before eating them.

[antalina17]

My favorite lemon cookies:
Lemon Crinkles
*works best if you chill dough a few hours or overnight

½ cup butter, softened
1 cup granulated sugar
½ teaspoon vanilla extract
1 whole egg
Zest of one lemon
1 TBS fresh lemon juice
¼ tsp salt
¼ tsp baking powder
1/8 tsp baking soda
1 ½ cups all purpose flour
½ cup powdered or granulate sugar to roll cookie balls in


Mix butter and sugar in medium bowl. Add vanilla, egg, lemon zest and juice. Mix well. Stir in salt, baking powder and soda and flour. Chill at least an hour, up to overnight, to make it easier to work with. Roll into balls about walnut sized. Roll in powdered or granulated sugar. Place on cookie sheet with parchment paper, or on lightly greased pan. Flatten very slightly so they won’t roll off. Bake at 350 about 9-11 minutes, until edges turn golden brown. Cool a minute on sheet before transferring to cooling rack. Makes 2 to 3 dozen.

[antalina17]

KENTUCKY DERBY PIE© COOKIES

2 ¼ CUPS ALL PURPOSE FLOUR
1 TSP BAKING SODA
1 CUP BUTTER
½ CUP WHITE SUGAR
1 CUP BROWN SUGAR
2 EGGS
5 TBS BOURBON
1 ½ CUPS CHOPPED PECANS
1 ½ CUPS CHOCOLATE CHIPS [mini chips work well in this recipe]
Mix all ingredients. Chill over night or for an hour or 2 hours, if possible.
Bake at 350 for 10 minutes, until edges are golden and middle is set. Makes 4 to 6 dozen, depending on size

[patty]

Gingerbread Bars 
From: WW Boards --Wholam's Cookie Thread
Serves: 9 (191 Calories 6g Fat 3g Fiber)
These luscious bar cookies smell heavenly as they bake--and taste even better.

1 cup + 2 Tbsp whole wheat flour
1 cup + 2 Tbsp all-purpose flour
1 Tbsp orange zest, finely minced
2-1/4 tsp ground ginger
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/8 tsp ground white pepper
1/4 cup firmly packed light or dark brown sugar
1/4 cup margarine
1/4 cup unsweetened applesauce (cinnamon-flavored, optional)
1 cup buttermilk
3 egg whites

Preheat oven to 350F. Spray an 8" square baking pan with nonstick cooking spray.

In medium bowl, combine whole-wheat and all-purpose flours, zest, ginger, cinnamon, baking powder, baking soda, salt and pepper.

In large bowl, with electric mixer on high speed, beat sugar, margarine and applesauce until smooth. Add buttermilk and egg whites; beat until combined. Reduce speed to low; gradually add flour mixture until blended.

Spread batter evenly into prepared baking pan. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely on wire rack before cutting into 9 equal bars.

[Cyn]

Hungarian Fruit Bars

3 sticks butter
1 1/4 cup sugar
2 eggs
1 Tbs vanilla extract
18 oz jam (I've used raspberry, blueberry or apricot)
3 3/4 cup flour, divided (1/4 c needed for topping)
1 cup chopped walnuts

Pre-heat oven to 350°
Cream butter and sugar until smooth
Add eggs and vanilla extract
Gradually add 3 1/2 cups flour-batter will be very thick
Grease or spray 11x17 cookie sheet
Spread 3/4 of batter evenly onto cookie sheet
Spread jam evenly over batter, sprinkle nuts on jam
Mix remaining 1/4 cup flour with remaining batter.
Crumble on top of jam/nuts
Bake in 350° oven for 25 minutes
Cool completely, cut into bars of desired size.

[Cyn]

Butter Pecan Turtle Bars

Yield: 3 dozen
Prep time: 10 mins
Cooking time: 1 min
Baking time: 18 mins

Crust:
2 cups A/P flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 cup whole pecan pieces

Caramel Layer
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate chips

Preheat oven to 350°
In large mixer bowl combine all crust ingredients, except pecans
Beat at medium speed, scraping bowl often, until well mixed and particles are fine (2-3 minutes)
Press on bottom of 13x9-inch baking pan
Sprinkle pecans evenly over unbaked crust
In 1-quart saucepan combine butter and brown sugar
Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil
Boil for 1 minute, stirring constantly
Pour evenly over pecans and crust
Bake 18 to 22 minutes or until entire caramel layer is bubbly
Remove from oven
Immediately sprinkle with chips, allow to melt slightly (2-3 mins)
Swirl chips leaving some whole for a marbled effect
Cool completely, cut into bars

[thread2fabric]

Secret Ingredient Cookies (from King Arthur Flour) *
blog.kingarthurflour.com/2015/05/03/secret-ingredient-chocolate-chip-cookie-recipe/

1 cup (16 tablespoons) butter
1 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1/2 cup semisweet chocolate chips *
1/2 cup shredded coconut, sweetened or unsweetened
1/2 cup raisins *
1/2 cup Grape-Nuts cereal
1/2 cup toasted pecans, chopped *
Instructions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Beat together the butter and sugars until light and fluffy.
Add the vanilla and then the eggs, one at a time, beating until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Add the flour mixture to the butter mixture a little bit at a time, beating until well combined.
Add the oats, chocolate chips, coconut, raisins, cereal, and toasted pecans. Stir into the batter until mixed fully. If you're doing this in a stand mixer, you might want to use a spoon or spatula for this step, as the dough will get very hard to mix with all the add-ins.
Refrigerate the dough for at least 30 minutes, or up to overnight.
Using a cookie scoop, spoon, or your hands, drop balls (about 2" in diameter) onto your baking sheets. Leave some room, as the cookies will spread, especially if you haven't chilled your dough overnight.
Bake the cookies for 10 to 15 minutes, until they're just beginning to brown around the edges. Remove them from the oven and let cool on a rack.
Yield: 18 to 50 cookies, depending on size.

* At my house we call these Everything But the Kitchen Sink Cookies. I use whatever nuts I have on hand or feel like using. I've also substituted different chips such as butterscotch, dark chocolate, etc. I've tried it with a mix of cranberries and raisins. You get the idea; use whatever is on hand.

The dough freezes well. I'll typically shape into balls, place on parchment lined cookie sheet, freeze, and then store frozen dough in tupperware or freezer proof bag. To bake, place frozen cookies on cookie sheet and bake adding a couple of extra minutes onto cooking time.

[juicy246]

Easy to make and taste and look good.

Chocolate Mint Snowcap Cookies

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/2 cup butter
2 eggs
1/2 teaspoon mint extract
2 ounces bitter chocolate, melted
1/3 cup milk
1/2 cup powdered sugar

Sift first three dry ingredients; cream butter, sugar, eggs and extract. Add chocolate. Add dry ingredients alternately with milk. Divide dough in half. Cover tightly and chill for 2 hours.

Shape in 1 inch balls and roll in powdered sugar. Bake at 350ºF for 12-15 minutes on greased cookie sheet.

These "crackle" during baking, so that the appearance is that of a "cracked" surface with powdered sugar on the higher parts of the surface.

--------

This recipe is so big, I have to use a GIANT bowl for mixing. When we owned a restaurant, I kept these in frozen balls to thaw and bake quickly.
They meet my 3 requirements for good chocolate chip cookies: Dough tastes good raw; cookies taste good warm; cookies taste good after they cool.
I usually divide the dough to allow for variety of nuts, raisins, light or dark chips, etc. They always turn out good.

Chewy Oatmeal Cookies
Makes 11 dozen
Use a scale for accurate measurement of dry ingredients.

3 lb. margarine, or part shortening
2½ cups granulated sugar
2 quarts brown sugar, or 3½ lb.
10 eggs
3 tablespoons vanilla
8½ cups flour, or 2 lb, 5 oz.
2½ teaspoons salt
1 tablespoon + 2 teaspoons baking soda
2 tablespoons + 1 teaspoon cinnamon
17 cups oats or 3 lb, 3 oz.
3½ cup chopped nuts
3 cups chocolate chips
3 cups raisins, optional

In a giant mixing bowl, cream margarine and sugars well. Beat in eggs until well blended. Mix in vanilla.

Stir together flour, salt, soda, and cinnamon. Add to creamed mixture until just combined. Add oats, nuts, and chocolate chips. Mix on low until evenly blended.

Using a #30 scoop, place on very lightly greased cookie sheets, 2 inches apart.

Bake at 425°F for 8-10 minutes. Cookies will appear under-cooked. Cool on rack.

To freeze for later baking:
Place balls on cookie sheet and freeze. Store in airtight container. Thaw slightly before baking at 375°F for about 14-16 minutes.

[grovers39]

Peanut Butter Balls

(This recipe is a double batch.)

2 sticks butter, softened (no margarine)
2 18 oz. jars CREAMY peanut butter
2 lbs. powdered sugar
5 cups Rice Krispies

2 12oz. bags semi sweet chocolate chips
Parafin wax (found in baking or canning section) Gulf wax comes in a white box with 4 slabs of wax. You will use 3/4 to 1 1/2 slabs.

Mix first 4 ingredients in very large bowl. Add powdered sugar. Add Rice Krispies. (Will be mixing with hands by this point) Roll into bite size balls.

In a double boiler, melt approximately 1 slab of wax and about 1 1/2 bags of the chocolate chips. Dip balls into the wax and place on wax paper lined cookie sheets. Refrigerate until chocolate is set. I store them in gallon size Ziploc bags and store in fridge because we like them better cold. Can be stored at room temp as well.

[pgh412]

* I like to make Peanut Butter Blossoms for Christmas but I like to use chocolate non-pareils (the colorful ones, not the white ones) instead of Hershey Kisses. They are more festive looking, they lay flat, and you can get a bit of chocolate with every bite rather than eating around the kiss and having it fall on the floor with the second to last bite.

* Also, a family favorite is the Merry Christmas Cookies from the old (1950s?) Betty Crocker cookbook.

Merry Christmas Cookies

Ingredients:
1/3 cup vegetable shortening (I use butter)
1/2 cup granulated sugar
1 egg
2/3 cup honey
1 teaspoon lemon extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

In a large bowl, cream vegetable shortening (or butter), sugar, egg, honey, and lemon extract until light and fluffy.
Sift in flour, baking soda, and salt; stir until well blended.
Refrigerate dough at least 1 hour or overnight.
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease Cookie Sheets or line with Silicone Baking Mats.
On a lightly floured board, roll dough 1/4-inch thick with your Rolling Pin; cut into desired shapes with your favorite Cookie Cutters.
Place 1-inch apart onto prepared cookie sheets. Always leave room between cookies on the cookie sheets, although they don't spread much.
Bake 8 to 10 minutes or until edges are light brown.
Remove from oven and cool on wire cooling racks.

Frosting:
1 cup powdered (confectioners’) sugar
1/2 teaspoon vanilla extract
1 to 1 1/2 tablespoons water
Dash of salt
Food coloring of your choice

In a small bowl, combine powdered sugar, vanilla extract, and enough water to make frosting easy to spread (mine is a bit thin).
I frost by dipping the upside down cookie in to the frosting.
Tint, if desired, with a few drops of food coloring.

My favorite is a Christmas tree cutout with green tinted frosting and colored non-pareils.
(You can do this in a star shape for July 4th)

[crisco]

I have been looking for a good lemon cookie recipe, glad to see a couple here!

Chocolate caramel sea salt cookies. These are insanely sticky if you don't keep the dough very cold and work fast. I use mini rollos because they are not wrapped, and use about half of the chocolate chips called for.....but they are delicious.
sallysbakingaddiction.com/2013/03/01/salted-caramel-dark-chocolate-cookies/

I use this biscotti recipe, but rarely use the peppermint. I usually do craisins and sliced almonds.
www.landolakes.com/recipe/17315/candy-cane-biscotti/

Alton Brown's sugar cookies. Frosted, cookie cutter, pinwheels with some baker's chocolate in half of the dough, the options are endless.
www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe.html