Almond Cinnamon Chip Cookies

 

1 cup butter

1 cup light brown sugar

½ cup sugar

2 eggs

1 tsp. vanilla extract

1 tsp. almond extract

2¾ cups all-purpose flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

1 tsp. ground cinnamon

1½ cups cinnamon chips

¾ cup sliced or chopped almonds, lightly toasted

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

In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Cream the butter and both sugars until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time. Add the vanilla and almond extracts.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Fold in the cinnamon chips and toasted almonds.

Scoop 1 Tbsp. portions of dough onto the prepared baking sheets, spacing them about 2 inches apart

Bake for 8 -10 minutes, until the edges are lightly golden and the centers are just set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

 

Optional glaze

Whisk together:

 

1 cup powdered sugar

2–3 tablespoons milk

¼ tsp. almond extract

 

Drizzle over the cooled cookies for a flavor reminiscent of an almond pastry.

 

Tips

Toasting the almonds (350°F for 6–8 minutes) deepens their flavor.

For a softer cookie, chill the dough for 30–60 minutes before baking.

These cookies keep well in an airtight container for up to 5 days and also freeze well.

Strawberry Chocolate Chip Cookies

 

3 cups flour

¾ tsp. salt

¾ tsp. baking soda

1 cup butter

¾ cup sugar

1 cup packed brown sugar

2 eggs

1 tsp. vanilla

1 Tbsp. almond extract

1½ cups chocolate chips

1½ cup chopped freeze-dried strawberries

 

Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.

Combine flour, salt, and baking soda in a small bowl and set aside.

In the bowl of a stand-mixer, combine butter, brown sugar and white sugar. Beat at medium speed until creamy. Add in eggs, one at a time, beating until each one is incorporated. Add vanilla and almond extracts.

Add dry ingredients and mix until just combined. Add chocolate chips and strawberries and mix until well blended.

Use a cookie scoop to portion dough into 1 1/2″ balls and place on baking sheet

Bake for 8-10 minutes, until set on edges and slightly soft in centers. Remove and let cool on baking sheet for 2-3 minutes and then transfer to cooling rack. Yields about 3 dozen.

This recipe can be found here.

Italian Spumoni Cookies

 

2 cups plus 2 Tbsp. flour

½ tsp. baking powder

¼ tsp. table salt

¾ cup butter, melted

1 cup light brown sugar

½ cup granulated sugar

1 egg plus 1 egg yolk

1 tsp. almond extract

1 tsp. vanilla extract

1 cup semisweet chocolate chips

1 cup chopped pistachios

½ cup dried cherries

 

Preheat the oven to 325°. Line two baking sheets with parchment paper.

Mix the flour, baking powder, and salt in a small bowl and set aside.

In a large bowl, whisk the butter, brown sugar and granulated sugar until combined. Add in the whole egg, egg yolk, almond and vanilla extracts. Mix until incorporated.

Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even. Fold in the chocolate chips, pistachios, and cherries.

Divide the batter into about ¼ cup balls and space about 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Rotate the sheets and then bake until slightly golden brown, an additional 8 to 10 minutes. Let cool.

This recipe can be found here.

Coconut Pineapple Cookies

 

1 cup butter

1½ cups brown sugar

½ cup sugar

2 eggs

1 tsp. vanilla or coconut extract

2¾ cups flour

1 tsp. baking soda

½ tsp. salt

6 oz dried sweetened pineapple

1 cup flaked coconut

1 cup chopped pecans

 

Heat oven to 375°.

In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy.

Add eggs and vanilla extract and mix for 1 minute longer.

Fold in flour, baking soda, and salt. Don't overmix.

Fold in chopped dried pineapple, pecans and flaked coconut.

Scoop the dough onto baking sheets, spaced at least two inches apart.

Bake for 8-10 minutes. DO NOT overbake.

Let set up on baking sheet for 3-4 minutes before transferring to a cooling rack.

This recipe can be found here.

Red Velvet Cookies

 3⅓ cups flour

½ cup unsweetened cocoa powder

2 tsp. baking soda

1 tsp. salt

1 cup butter

1⅓ cup light brown sugar 

½ cup sugar

2 large eggs

2 Tbsp. milk 

2 tsp. vanilla extract

6 tsp. liquid red food coloring or as desired

2 cups white chocolate chips 

 

In a large bowl, add the flour, cocoa powder, baking soda, and salt; whisk to combine the dry ingredients; set aside.

In the bowl of a stand mixer, add the butter, and beat on high speed for 1 minute; stop to scrape down the sides of the bowl.

Add the sugars and beat for 1 minute.

Add the egg, milk, vanilla, and beat for 1 to 2 minutes; stop to scrape down the sides of the bowl.

Slowly add the dry ingredients, little by little, beating to incorporate them as you go, until you've added everything and a smooth dough forms; don't overmix.

Add the food color; beat carefully to incorporate, taking care that it doesn't splatter up on you because it stains everything in its presence.

Add the white chocolate chips and mix to incorporate.

Form dough balls and place them on a tray to chill for up to 48 hours.

Preheat the oven to 350° and line baking sheets with parchment.

Bake for about 10-13 minutes, or just until the edges are beginning to set, even if the centers look undone because the cookies will firm up as they cool. Allow them to sit on the baking sheets and firm. up for about 10 minutes, or until they're cool enough to transfer to a wire rack to cool completely.

 This recipe can be found here.

I Want to Marry You Cookies

 1 cup butter

1 cup + 2 Tbsp. dark brown sugar

½ cup sugar

1 egg + 1 egg yolk

1 tsp. vanilla

2 cups flour

1 cup rolled oats

¾ tsp. baking soda

½ tsp. salt

⅛ tsp. cinnamon

1 cup chocolate chips (combination milk, semi-sweet or dark)

¾ cup white chocolate chips

Nuts  (optional)

 

Preheat oven to 325°.

In a medium saucepan, melt the butter over medium-low heat until melted and starts to turn a golden color (don’t let butter become too brown or the liquids will evaporate and you will end up with dry, crumbly dough). Remove from the heat.

Immediately add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. You want to keep stirring until all of the grainy texture is gone. Chill the mixture for 10 minutes.

Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.

Add the flour, oats, baking soda, salt, and cinnamon and mix together.

Stir in the white chocolate chips and chocolate chips and optional nuts.

This recipe can be found here.

Roll into balls or use a scoop, and place on a light-colored cookie sheet.

Chill for 30 minutes or wrap tightly in plastic wrap and refrigerate overnight. The dough gets better when it chills for 24-48 hours.

Preheat the oven to 325°. Remove the cookies from the refrigerator and bake for 12 to 16 minutes.

Kentucky Butter Cake Cookies

 

2½ cups flour

1 cup sugar

½ cup powdered sugar

1 cup butter, softened

2 large eggs

1 tsp vanilla

1 tsp butter extract

1 tsp baking powder

¼ tsp salt

Glaze

½ cup butter

¾ cup sugar

¼ cup water

1 tsp vanilla

 

Preheat oven to 350F and line baking sheets.

Cream butter and sugars until fluffy and light. Blend in eggs and extracts thoroughly. Gently incorporate sifted dry ingredients, mixing until just combined, maintaining a smooth, cohesive dough without overmixing.

Scoop 1 Tbsp cookie balls. Delicately flatten each ball using fingertips or a smooth utensil to create uniform discs.

Bake for 10-12 minutes, watching for subtle golden edges. Allow brief resting on baking trays.

 Melt butter in a small saucepan. Integrate sugar and water, stirring until completely dissolved. Remove from heat and blend in vanilla.

While cookies are still warm, generously brush or drizzle glaze across surfaces. Cool cookies completely.

Lemon Ginger Cookies

 

1⅔ cups flour

½ tsp. baking soda

½ tsp. ground ginger

½ tsp.  ground allspice

¼ tsp. salt

½ cup butter

¾ cup sugar

1 large egg

1 Tbsp. lemon juice

1 Tbsp. lemon zest

1 tsp. vanilla extract

¼ cup finely chopped/minced crystallized ginger, divided

 

Whisk together the flour, baking soda, ginger, allspice, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla. Add the dry ingredients and mix just until combined, then stir in 2 Tbsp of the crystallized ginger.

Roll the dough into scant 1-Tbsp balls and lightly press a few pieces of the remaining crystallized ginger onto the tops. Chill the dough balls for at least 1 hour.

Preheat oven to 350°F. Place dough balls on lined baking sheets 3 inches apart. Bake for 11–13 minutes, until the edges are lightly browned and the centers still look soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

This recipe can be found here.

Frosted Flakes Cookies

 

½ cup butter softened

½ cup granulated sugar

½ cup brown sugar packed

⅓ cup vegetable oil

1 egg

½ tsp. baking soda

1 tsp. salt

1 tsp. vanilla

½ cup quick cooking oats

2 cups flour

1½ cups chocolate chips

1½ cups Frosted Flakes cereal

 

Note: this dough requires chilling.

Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda.

Mix in oats and flour until just mixed. Stir in chocolate chips and Frosted Flakes cereal. There is no need to crush the cereal; a stand mixer will do that for you. If you’re using a hand mixer, you may want to crush the cereal into large pieces before adding it to the cookie dough.

Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking.)

Preheat oven to 350°F. Line cookie sheets with silpat baking mats. Place cookies 2” apart on prepared cookie sheets. Bake for 9-11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing to rack to cool completely.

Store in an airtight container for up to 5 days or freeze for up to 1 month.

This recipe can be found here.

Serenity Cookies

 

Preheat oven to 350°.

Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.

Whisk together the flour, powdered milk, salt, baking soda, and allspice in a medium bowl, and set aside.

Add 10 tablespoons butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted.

Transfer the butter to a mixer bowl fitted with a whisk attachment.  Add the sugar, light brown sugar, vanilla extract, and almond extract to the butter and mix to combine.

Add egg and yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat two more times. When done, the batter should be smooth, thick, and shiny – almost like caramel sauce.

Use paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft.  Fold in chocolate chips and walnuts.

Scoop the dough with a scoop about 2 inches apart on the prepared baking sheet.

Bake for 7-9 minutes, rotating halfway through. Allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Find the recipe here. 

Butterscotch Spice Crinkle Cookies

 

1 cup butter

1 cup brown sugar

½ cup sugar

1 egg

1 tsp. vanilla

2½ cups flour

½ tsp. baking soda

½ tsp. baking powder

1¼ tsp. cinnamon

½ tsp. ginger

¼ tsp. nutmeg

½ tsp. salt

2 cups butterscotch chips

Powdered sugar

 

Preheat oven to 350°. Line baking sheets with parchment paper.

In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Beat in egg and vanilla.

Add flour, baking soda, baking powder, cinnamon, ginger and salt and mix well. Stir in butterscotch chips.

Roll dough into 1-inch balls, then roll balls in powdered sugar to coat heavily. Place dough 2 inches apart on prepared baking sheets.

Bake 10-12 minutes, or until cookies begin to crack and edges are golden. Do not overbake. Cool slightly on cookie sheets before removing to wire racks to cool completely.

I added 1 cup toffee bits and 1 cup walnuts.

This recipe can be found here.

Caramel Pecan Chocolate Chip Cookies

 

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

1 tsp. baking soda

1 tsp. salt

3 cups flour

1 cup chocolate chips

1 cup caramel chips

1 cup toasted pecans

Preheat oven to 375°. Line baking sheets with parchment paper and then set aside.

Add butter, sugars, eggs, and vanilla to a large bowl. Beat over medium speed until nice and creamy, about 1 minute.

In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.

Add chocolate chips, caramel chips, and pecans to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Bake for 10-12 minutes, then remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!

This recipe can be found here. 

Peanut Butter Chip Chocolate Cookies

 

1½ cups white sugar

1 cup butter

2 large eggs

2 tsp. vanilla extract

2 cups flour

⅔ cup unsweetened cocoa powder

¾ tsp. baking soda

½ tsp. salt

2 cups peanut butter chips

 

Preheat the oven to 350°. Grease or line cookie sheets.

Beat sugar and butter with an electric mixer in a large bowl until smooth and fluffy. Beat the first egg into butter mixture. Beat in the second egg along with vanilla extract.

Combine flour, cocoa, baking soda, and salt in a separate bowl; stir into creamed mixture until just combined. Fold in peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.

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

This recipe can be found here.

Sweet & Salty Fritos Cookies

 

2 cups flour

½ tsp. baking soda

½ tsp. salt

1 cup butter

½ cup granulated sugar

¾ cup light brown sugar

2 eggs

1 tsp. vanilla

6 oz. chocolate chunks

4 oz. toffee bits

1½ cups crushed Fritos

Preheat the oven to 375°.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.  Set aside.

In a separate large bowl beat the butter and both sugars until fluffy. Add the eggs and vanilla, beating until well mixed. Slowly add the dry ingredients. Mix until just combined. Fold in the chocolate chunks, toffee bits, and crushed Fritos Original Corn Chips.

Roll the dough into 2-inch balls and place on the baking sheets, press down slightly with the palm of your hand.

Bake for 12-15 minutes.   Do not overbake.

This recipe can be found here.

Butterscotch Toffee Cookies

 

1 cup butter 

1 cup sugar

½ cup light brown sugar

2 eggs 

1 Tbsp. vanilla extract

2¾ cups flour

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. kosher salt

1½ cups butterscotch or caramel chips

8 oz English toffee bits

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and continue beating at high speed for about 5 minutes longer, occasionally scraping down the sides of the mixing bowl. Your dough should be noticeably lighter in color and very fluffy.

In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.

Add the flour mixture to the butter/sugar mixture by the spoonful, mixing at low speed, and incorporating each flour addition until all have been combined.

Beat in the butterscotch chips and the toffee pieces, just until combined

Preheat the oven to 350°F and line baking sheets with parchment paper or spray with nonstick baking spray.

Use a cookie scoop to form balls from the dough and space 2 inches apart on a greased cookie sheet.

Bake for 9-10 minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.

Transfer cookies to a cooling rack and let them cool.

This recipe can be found here.

Brown Sugar Cinnamon Pecan Cookies

 

2 cups flour

1 tsp baking soda

½ tsp. salt

¾ tsp. cinnamon

¾ cup butter

1½ cups dark brown sugar

1 egg

1 cup pecans, toasted

 

Preheat the oven to 375°. Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, salt, baking soda, and cinnamon. Set aside.

Beat butter and sugar until smooth and creamy. Add the egg, beat well. Gradually add flour mixture and beat until mixed.  Add pecan pieces.

Use a small cookie scoop to drop dough onto the baking sheets, about 2 inches apart. Bake for 8-10 minutes. Cool on wire racks. Store in an airtight container. 

This recipe was adapted from here.

Frosted Flakes Cookies

 

½ cup butter softened

½ cup granulated sugar

½ cup brown sugar packed

⅓ cup vegetable oil

1 egg

½ tsp. baking soda

1 tsp. salt

1 tsp. vanilla

½ cup quick cooking oats

2 cups flour

1½ cups chocolate chips

1½ cups Frosted Flakes cereal

 

Note: this dough requires chilling.

Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda.

Mix in oats and flour until just mixed. Stir in chocolate chips and Frosted Flakes cereal. There is no need to crush the cereal; a stand mixer will do that for you. If you’re using a hand mixer, you may want to crush the cereal into large pieces before adding it to the cookie dough.

Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking.)

Preheat oven to 350°F. Line cookie sheets with silpat baking mats. Place cookies 2” apart on prepared cookie sheets. Bake for 9-11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing to rack to cool completely.

Store in an airtight container for up to 5 days or freeze for up to 1 month.

This recipe can be found here.

Butterfinger Cookies

 

3½ cups flour

1½ tsp. baking soda

½ tsp. salt

1½ cups sugar

1 cup unsalted butter

1 tsp. vanilla

2 eggs

1 pkg Butterfinger Baking Bits

Or 4 Butterfingers, chopped

 

Preheat oven to 350°.

Combine flour, baking soda and salt.  Set aside.

Beat together sugar and butter until creamy.  Mix in vanilla and eggs (one at a time).  Gradually add flour mixture.  Stir in Butterfingers.

Drop batter by Tbsp. onto ungreased baking sheets.  Bake 8-10 minutes.  Let cool 1 minute before removing from the baking sheet.

This recipe can be found here.

Carrot Cake Cookies

 

2½ cups flour

1 tsp baking soda

2 tsp cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

1 cup butter

¾ cup light brown sugar

½ cup sugar

2 large eggs

1 Tbsp vanilla

1 cup chopped pecans

2¼ cups finely shredded whole carrots (4 medium-large)

 

Frosting

1 8-oz pkg cream cheese softened

½ cup butter

3½ cups powdered sugar

1 tsp vanilla

1 cup finely chopped pecans

 

Preheat the oven to 350°.

In a medium-size mixing bowl, whisk together the all-purpose flour, spices, and baking soda.

Beat the butter for 1 minute. Add the sugars to the butter and continue to mix for 1 more minute. Lower the mixer speed to low, add the vanilla and 1 egg at a time; slowly add the flour mixture.

Add the finely shredded carrots and chopped pecans to the batter.

Using a 1½ tablespoon cookie scoop, scoop the cookie batter onto the prepared cookie sheet, spacing the cookies 2 inches apart. Bake for 10 – 12 minutes.

Allow the cookies to completely cool.

Cream Cheese Frosting

Cream together the cream cheese and butter for 1 minute.

Add the vanilla and powdered sugar. Keep the mixer speed on low, until the powdered sugar is incorporated. Increase the mixer speed to medium-high and continue mixing for another 1 minute, until the cream cheese frosting is smooth.

Using a small offset spatula or a silicone spatula, frost the top of the cookie, smoothing as you go. Be sure to frost to the edges of the cookies.

Sprinkle the finely chopped pecans onto a plate. Either gently roll the edges of the cookies in the chopped pecans or sprinkle on top.

This recipe can be found here.

Cookie Butter Cookies

 

1 cup butter (226g)

1¼ cup light brown sugar packed (250g)

½ cup sugar

1½ cups cookie butter (420g)

2 large eggs

1 Tbsp. vanilla 

3 cups flour (375g)

1 Tbsp. cornstarch

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

½ tsp ground cinnamon

1 cup semisweet chocolate chips

 

In a medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and salt.

Combine softened butter, sugars, and cookie butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until ingredients are combined and well-creamed.

Stir in vanilla extract.  Add eggs, one at a time, beating well after each addition.

Gradually add dry ingredients to wet until completely combined.

Stir in chocolate chips.

Scoop dough into 1½ Tbsp. sized balls, place on baking sheet and put in the freezer for one hour.

Once cookie dough has finished chilling, preheat oven to 350°.

Place dough balls on parchment paper or Silpat lined cookie sheet.  Bake for 11 minutes.

Once cookies are done baking, remove from oven and allow to cool completely on cookie sheet.

Keep your remaining dough in the refrigerator while each batch is cooking and do not place cookie dough on hot cookie sheet.

This recipe can be found here.