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5 Ways to Make Homemade Cookies

There's nothing like a batch of homemade cookies to lift your spirits and make your house smell wonderful. Homemade cookies aren't much more difficult to make than the slice and bake kind, but they…

  • ½ cup unsalted butter, room temperature
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 12 ounces chocolate chips
  • 2 ¼ cups plain flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 ¾ cups plain flour
  • 2 teaspoons baking powder
  • 1 ¾ cups white sugar
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ½ cup peanut butter
  • 3 cups quick oatmeal
  • ½ teaspoon salt
  • ¾ cup butter, room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • ¼ cup molasses
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups plain flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground cloves
  1. 1

    Preheat the oven to 350°F (180°C).
  2. 2

    Mix and sift the dry ingredients. Put the flour, salt, and baking powder in a bowl and whisk them together.


  3. 3

    Cream the butter and sugars in a separate bowl. Place them in a large bowl and use a hand mixer to beat them together until the butter and sugars are fully combined and the mixture has turned light and fluffy.

  4. 4

    Add the eggs and vanilla. Keep beating the mixture until the eggs and vanilla are completely blended in.

  5. 5

    Stir in the flour mixture. Use a long-handled spoon to stir the dry ingredients in with the wet; keep stirring until you can't see any white specks of flour.

  6. 6

    Mix in the chocolate chips. Pour them into the bowl and use the spoon to mix them in with the batter.

  7. 7

    Drop spoonfuls of batter onto a baking sheet. Use a spoon or a small ice cream scoop to scoop even amounts of batter onto a baking sheet. Space them an inch or two apart so they'll have room to spread while baking.

    • To keep the cookies from sticking to the baking sheet, you can line it with parchment paper before placing the cookies on it.
    • For perfectly even cookies, use a 1/8 measuring cup to scoop the batter.
  8. 8

    Bake the cookies. Place the cookie sheet in the oven and bake the cookies for 15 minutes, or until they turn golden brown on top and the edges look slightly crisp.

  9. 9

    Remove the cookies from the oven to cool. Place them on a cooling rack or move them to a plate and let them cool until they aren't too hot to eat.

  10. 10

    Finished. Enjoy!


  1. 1

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

  2. 2

    Mix the dry ingredients. Place the flour and baking soda in a bowl. Whisk until they are fully combined.

  3. 3

    Cream the wet ingredients in a separate bowl. Place the butter, sugar, egg, and vanilla in a bowl and beat until the ingredients are incorporated and the mixture is light and fluffy.

  4. 4

    Mix the wet and dry ingredients. Pour the flour mixture into the bowl of wet ingredients. Use a long-handled spoon to stir the batter until you can no longer see the specks of white flour.

  5. 5

    Drop the cookies onto a baking sheet. Use a spoon or a small ice cream scoop to place even amounts of cookie dough onto the baking sheet. Space them an inch or two apart to allow the cookies room to spread.[1]

  6. 6

    Flatten the cookies. Use the bottom of a drinking glass to press the cookies flat.

  7. 7

    Sprinkle the cookies with sugar. This will give the cookies a sweet, crunchy finish.

  8. 8

    Bake the cookies. Place the baking sheet in the oven and bake the cookies for 15 minutes, or until the tops turn slightly golden.

  9. 9

    Let the cookies cool. Remove them from the oven and place them on a cooling rack or a plate. Let them cool for a minute or two before eating.

  10. 10

    Decorate the cookies. Sugar cookies are fun to decorate with glaze or icing. Add sprinkles or edible glitter to make them look festive.


  1. 1

    Boil the milk and sugar. Place them in a saucepan. Put the saucepan on the stove and turn the burner to medium high. Let the milk and sugar come to a boil and cook, stirring constantly, until the sugar dissolves, which should take about 5 minutes. Remove the mixture from heat.[2]

  2. 2

    Add the vanilla, peanut butter and salt. Pour the ingredients into the saucepan and stir them in until they're completely incorporated.

    • You can add 1/2 cup of cocoa powder to make chocolate peanut butter cookies.
    • Stir in 1/2 cup peanut butter
  3. 3

    Stir in the oatmeal.

  4. 4

    Scoop the cookies onto a baking sheet lined with parchment paper. Use a spoon or a small ice cream scoop to scoop the batter in even amounts onto a baking sheet.

  5. 5

    Let the cookies cool for 15 minutes. As they cool, they'll harden slightly. When you can pick them up without them falling apart, they're ready to eat.

  6. 6

    Store leftover cookies in the refrigerator. Save some treats for later by storing them in the fridge, which will keep them from melting and falling apart.


  1. 1

    Mix the dry ingredients. Put the flour, baking soda, salt, cinnamon, ground ginger, and ground cloves in a bowl. Use a whisk to stir the ingredients together.

  2. 2

    Cream the butter and sugars in a separate bowl. Place them in a mixing bowl and use a hand mixer to beat the ingredients until they become light and fluffy.

  3. 3

    Add the remaining wet ingredients. Place the egg, vanilla, and molasses in the bowl with the butter and sugars. Beat the wet ingredients until they are fully combined.[3]

  4. 4

    Mix the wet and dry ingredients. Pour the flour mixture into the bowl with the wet ingredients. Use a spoon to stir the batter until you no longer see specks of white flour.

  5. 5

    Form the batter into a ball and chill it. Use your hands to form it into a ball shape, then place it on a sheet of plastic wrap and pull up the edges to completely wrap the dough ball. Put it in the refrigerator and chill for 1/2 hour.

  6. 6

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

  7. 7

    Roll out the dough. Remove the dough from the refrigerator, unwrap it, and put it on a floured work surface. Use a floured rolling pin to roll the dough to 14 inch (0.6 cm) thickness.

  8. 8

    Cut the dough. Use a cookie cutter to cut the dough, then place the unbaked cookies on a baking sheet as you go.

  9. 9

    Bake the cookies. Place the cookie sheet in the oven and bake the cookies for 15 minutes. Remove them from the oven before the edges brown.

  10. 10

    Let the cookies cool. Place them on a cooling rack or a plate and let them cool for a minute before eating.


  1. 1

    Make homemade biscotti. This Italian cookie is usually served with espresso or red wine.

  2. 2

    Make snickerdoodles. This riff on the sugar cookie combines the delectable flavors of cinnamon and sugar.

  3. 3

    Make oatmeal cookies. These hearty cookies make a great after school snack.
  4. 4

    Make double chocolate cookies. There's nothing like two types of chocolate in the same cookie to satisfy your cravings.

  5. 5

    Make thumbprint cookies. They're a combination of buttery shortbread and sweet jam.

  6. 6

    Make lemon drop cookies. These little bursts of sunshine are a perfect treat for afternoon tea.


Add New Question
  • Question

    How much is in a cup?


    There are 3 ounces (85 grams) in a cup.

  • Question

    Can you make chocolate chip cookies without brown sugar?

    Community Answer

    Yes, you can just use white sugar.

  • Question

    For chocolate chip cookies, could I use other kinds of chocolate?

    Community Answer

    Yes. Using different kinds of chocolate chips creates a slightly different flavor, though.

  • Question

    Can I add food coloring to the cookies?

    Community Answer

    Yes. Add food coloring with wet ingredients for best results.

  • Question

    Can I make cookies without vanilla?

    Community Answer

    You can but they may not taste or smell as good. Instead of vanilla, you may also use any other extract, like butterscotch or almond.

  • Question

    How can I make a giant chocolate chip cookie?

    Community Answer

    To make a giant chocolate chip cookie, you would simply just follow the same instructions to make a regular sized cookie. When it comes time to put the batter on the tray, simply put all of it together into one big "pancake" and bake for a little bit longer at a slightly higher temperature.

  • Question

    What if I want to add dry fruits such as peanuts, raisins, almonds or coconut? Should I try them with the chocolate-chip cookies recipe?

    Community Answer

    Adding extra ingredients to a cookie recipe usually works fine, and results in a quite tasty cookie.

  • Question

    Can you sell cookies made from this recipe?

    Community Answer


  • Question

    Can I add food coloring to homemade cookies?

    Community Answer

    Yes, you can. However, you need to choose a cookie light in color, such as sugar cookies, for the color to show. Add a couple of drops of food coloring in the cookie dough and mix.

  • Question

    What if you don't have baking powder or baking soda?

    Community Answer

    If you want your cookies to rise and be moist, you need baking powder and baking soda. They are the key ingredients of homemade cookies. However, you can make flat cookies such as peanut-butter cookies if you don't have these two ingredients on hand.

See more answers

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This article was co-authored by wikiHow Staff. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 720,814 times.

Co-authors: 51

Updated: November 1, 2021

Views: 720,814

Categories: Cookies and Biscuits

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  • Cara A.
    "I surprised my mom with these cookies and she loved them. However, I didn't have any chocolate chips, so I used Oreo crumbles instead. It wasn't the best substitute, but the cookies were still great. I'm definitely making these again!"..." more
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Easy Sugar Cookies Recipe

Quick and easy sugar cookies! Terrific plain or with candies in them. This recipe uses basic ingredients you probably already have.


I would like to spare some people the trouble of figuring out why these cookies didn't come out right. I read some reviews before I started and some people mentioned that there cookies were hard and the batter was crumbly. I can tell you why. MAKE SURE THE BUTTER IS COMPLETELY SOFTENED. I made 2 batches of cookies for a bake sale. When I started I thought my butter was soft (and it was). The mix became hard and brittle. The cookies after they cooled were hard. I was disappointed but had to make another batch as I promised. When I made the second batch the butter had been sitting the whole time and was super soft. The texture of that batter was completely different and those cookies were soft even after they had cooled. THE TRICK IS THE BUTTER. Don't start until it's like mush. My son tasted the first batch and said I don't like them. I had him taste the second batch and he thought those were good. I used two teaspoons of vanilla instead of one to give it a little more flavor. Also, you really only need about a teaspoon of batter for each cookie...they really expand while baking. Another reviewer mentioned that the secret to great sugar cookies is to use margarine which I did. Hope this helps some of you from making the same mistake I did! This is a good recipe however I gave it three stars because I realize I don't really care for sugar cookies..too plain for my taste.


YUM...the easiest and the best-tasting sugar cookie recipe i've tried. I like the fact that you don't have to refrigerate the dough for hours before actually baking. Because of that, you can't cut them into shapes. But if you're happy with just round cookies, then this is the recipe for you. ALSO, if you like soft cookies, make sure you take them out in 8 minutes, even though they won't be a golden brown. Ten minutes and they turn crunchy after they've cooled. Make them tonight - they're SO easy and most everyone should have the ingredients in their pantry.


I know this will sound melodramatic, but I've been looking for a good sugar cookie recipe my whole life. I had accepted the fact that I would never find it when I tried this recipe. The cookies baked up crispy and buttery, just the right amount of sweetness, chewy for days. Just writing this review makes me want to go to the kitchen and bake up another batch! I make cookies for other people every year, and wanted something different for myself, and thought that I'd just give it a try. I will use this recipe forever and pass it down to my kids... grandkids... you get the picture! :-)


great cookies! soft and velvety dough, which is especially easy to work with if you chill it for an hour or two before shaping into balls. but be sure to place them apart because they spread a lot. the result is a delicious buttery cookie, crispy on the outside and chewy within. very yummy! i pressed a little chocolate heart into each cookie when they are still hot from the oven, very pretty too. don't look any further for the perfect sugar cookie!


I wish I could give these cookies a 10! I absolutely love these and made over 12 dozen over the holidays. I had to make so many because they all disappeared faster than I could bake them. I would strictly follow the 8-minute baking rule with these as long as they're about the size of a tablespoon. Just be careful not to make them too big. I used a cookie dough scooper making sure it wasn't overstuffed. They may seem too soft to be done, but when they dry, they're so chewy and yummy! I also rolled them in sugar before baking. Delicious!!


Just like the other reviews said, these cookies were perfect! Not too sweet, not too plain. I do suggest adding a little extra vanilla-I thought it needed a deeper flavor. For kids, they were perfect with icing. Don't cook them too long! If it seems they need another 2 min.,go ahead and take them out. They will firm up once out of the oven. I WILL be making this again!


OH MY GOSH!! This is WONDERFUL a recipe!!! I tried it because I saw the review from a lady who had been seaching for the perfect sugar cookie recipe, because I have been, too. AND THIS IS IT!! I just made a batch, and it was soooooo easy and good, I can't believe it! I scooped them out with a little cookie scoop I have, dipped them in green and red colored sugar, and presto--instant Christmas cookies for my get together tonight! I love it! Thank you, Stephanie, thank you thank you!


We used this recipe to make a huge pan cookie to layer it with fruit and a cream cheese frosting to make a cookie pastry. Everyone kept commenting that this was much better than other suger cookie recipes we have used in the past. The pastry was completely devoured in a few minutes. It was nice and soft with just enough crunch to hold it together. Yum Yum!


The name of this recipe says it's so easy and VERY good! After making another sugar cookie recipe (which turned out disasterous) I decided to try this one. I was even able to make shapes out of these! They turned out very tasty and my husband loved them! Thanks!

1 of 1224 Easy Sugar Cookies
Teresa Latham
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Michaela Catando
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Patricia Rhanyel Jones
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Gacha Ava
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Charlie Bailey
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Mariela Murray
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Aubreys pastries
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Mb Kostrikin
Quick and Easy Cookie Recipes

This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons. By mushdg02. Pumpkin Spice Soft Sugar Cookies. Pumpkin Spice Soft Sugar Cookies . Rating: 4.48 stars. 27 . If a homemade pumpkin pie and a soft sugar cookie had little cookies of their own, well, let these speak for themselves. Add your favorite seasoned nuts if you wish. I ...

Very nice cookies with a good mix of sweet and salty flavors. Passed down from my grandmother.

This has become a holiday tradition at Christmas. Its crispness and sweet flavor is liked by all!

Great for after-school snack.

These delicious vegan sugar cookies are so easy to make; they keep their shape when baked and are perfect for decorating Christmas cookies!

My family's favorite Christmas cookie. Buttery and crispy. The slight coconut flavor makes this cookie the best.

A nice candy cane cookie treat.

Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.

I received this recipe from a good friend of mine. It is low in fat and tastes great.

This is a traditional Christmas cookie made every year at our annual cookie baking weekend!

This is a version of the popular snowball cookies. Cherries, coconut, and walnuts have been added. They are easy to make, not overly sweet, and make a pretty festive pink color inside from the addition of the chopped maraschino cherries.

The perfect holiday treats for bad boys and girls.

I should rename these to the Houdini cookies, with how fast they vanish from my kitchen. Very fluffy and delicious. My daughter just turned one and loves to help make these. She pulls the paper from the butter, peels the bananas, mashes and mixes. It's so fast and easy. Any time we have a couple bananas going brown we mix up these. The recipe originated as my grandmother's banana bread, but one day I was in a rush and didn't want to wait an hour for the bread to bake so I tossed them in as cookies and we all agreed it came out better this way.

These are our traditional Christmas cookies. The shortening keeps the cookies soft; all butter will result in a harder cookie.

I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.

These German coconut cookies (Kokosmakronen) are one of the most popular German Christmas cookies and use three ingredients. They are gluten free, lactose free, and very easy to make. Store in airtight containers.

Buttery, rich, and delicate; these are our favorite sugar cookies.

The old-fashioned snowball-shaped shortbread cookie.

These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisply coated with that sweet cinnamon-sugar mixture.

My best friend in high school's mom made this for me when I had my first overnight stay in a hospital. I loved it so much that I made it whenever I got the chance. When we lived overseas, my mom had to limit the number of times I could make it because butter was so expensive. Now it's part of my Christmas baking. Very rich and good!

An easy mix-and-bake recipe my grandmother used to make every Christmas! This yummy recipe, containing cream cheese and almond extract, makes moist, flavorful snowballs that are a different twist on your traditional snowball cookie!

Melt-in-your-mouth recipe from Switzerland.

A great recipe that makes light and fluffy coconut macaroons.

A gluten-free adaptation of the traditional Seven Layer Bar recipe. All ingredients are available in ordinary supermarkets. Be sure to check the packaging on your ingredients to make sure they are indeed gluten-free.

These are really tasty. The flavor is even stronger if you let them sit after baking them overnight!

People also ask
  • What are the easiest cookies to make?

    Directions Preheat Oven for 15 minutes. Spray EASY-BAKE pan with non-stick cooking spray. Mix butter, sugars, and salt together. Add flour, baking powder, and vanilla. Stir to form batter. 1/2 teaspoon filled with dough will make one cookie. Drop dough balls onto greased EASY-BAKE pan; allow room to spread. Bake each batch 5-7 minutes.
    Easy Bake Oven Butter Cookies Recipe
  • What is a quick and easy cookie recipe?

    Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well blended. Roll dough into 1 inch balls, and place on ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven.

    I usually use brown sugar and skip the baking soda when I make these. Be sure to let these cool on the cookie sheet for 5 minutes before removing to a wire rack, or they may fall apart.


    I needed a quick, easy dessert recipe for my mom who is allergic to gluten. Wow, did I come across the perfect recipe! I agree, you do have to love peanut butter as it is very rich. I read others saying it fell apart on them, but what I did is mix the ingredients in the morning, put the batter in the fridge and when I got home that evening, I baked them. I also used 1/2 cup brown sugar and 1/2 cup white sugar which I think gives it a better consistency. They came out perfect little (slight) mounds. They do need to be rolled into small balls, about 3/4". I've made this recipe a few times now and what I do if I don't want to bake all of them, is keep them in an airtight container and just bake as I want them. I've kept the batter in the fridge for as long as a week. This is the PERFECT easy, gluten free cookie!


    I followed this recipe exactly and was very disappointed with the outcome. I agree with the other person who said they were so peanut buttery she had to drink a whole glass of water after eating one. Eating one of these cookies was the equivalent to eating a spoon of peanut butter!!! They were also dry and crumbly.. I won't make this recipe again. I am a peanut butter cookie connoisseur and would much rather take a little extra time and make a cookie that tastes great..


    I used the exact ingredients cited in the recipe. I chilled the dough for about an hour, making it easy to roll into balls. I rolled the dough into 1" balls and then flattened each with criss-cross fork strokes. I believe that cookie size is critically important to this recipe. The recipe states it will make 3 doz. which it easily does with a smaller size. Flourless cookies are very rich cookies, and require a scaled back portion. (It is similar to the reduced portion size for flourless chocolate cake compared to traditional chocolate cake.) The cookies baked up nicely in about 8 min. The result was a golden brown, crispy petite peanut butter cookie. Thanks Vicki.


    VERY peanut-buttery! I suggest to add about 1/8 - 1/4th cup flour, it helps the cookie harden and not be so limp. I made sure to shape the cookies in a round ball the SECOND time otherwise they won't turn out into a perfect cookie circle. The last suggestion I have is to let them cool for 10-15 minutes. Making these minor adjustments helped me out a lot!


    Excellent! I used Adams Crunchy Peanut Butter. Rolled half the recipe in balls they came out round & moist... drizzled those with melted chocolate. Added chocolate chips to the other half of the recipe. Also rolled in balls but while still moist those came out flatter and crisper. YUM! Definite keeper!


    I think some people are missing the beauty of this recipe...THERE'S NOT SUPPOSED TO BE FLOUR! These are great cookie for those suffering from Celiac Disease or those who have gluten sensitivities in general. Many people can't tolerate regular flour, so these are a great alternative. Are they the best peanut butter cookies ever? No, definitely not, but they are delicious for what they are, most people have these ingredients on hand, and they are really easy to make. As far as cook time goes, I would follow the directions on the recipe...I like ooey gooey soft cookies, and I had to cook these above the 8 minutes. I would check them at 8 minutes and see how they are. Mine didn't even brown on the bottom at all and they were in the oven for at least 10 minutes. Everyone's oven is different, so I would recommend following the instructions if it's your first time making them.


    Kids love these! So easy even my husband can make them (and he does an excellent job). He usually adds a 1/2 bag of peanut butter chips to make them even more peanut buttery. One trick is to cook the cookies in the ball shape and THEN criss-cross smash them after you have removed them from the oven so they don't crumble!


    excellent! I made 1/3 of this recipe (beat the egg and only added 1/3 of the mixture) and added about a tablespoon of flour to make it easier to shape into balls. I also added a few dashes of cinnamon. Crispy outside chewy PBC's I've can remember having!

    1 of 102 Quick Peanut Butter Cookies
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    Quick Peanut Butter Cookies Recipe
  • What is the basic cookie recipe?

    Directions On waxed paper, combine flour, baking soda, and salt. In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Follow directions for your choice of cookie.

    This simple dough, which is the starting point for all our holiday cookie recipes, calls for butter (no substitutions) because butter not only gives the best flavor in baked goods, but also makes the dough much more manageable to work with.

    Advertisement - Continue Reading Below

    Yields: 1

    Prep Time: 0 hours 10 mins

    Total Time: 0 hours 10 mins

    2 3/4 c. all-purpose flour

    1/4 tsp. baking soda

    1/4 tsp. salt

    1 c. butter (no substitutions)

    3/4 c. granulated sugar

    1 large egg

    1 tsp. vanilla extract

    This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

    1. On waxed paper, combine flour, baking soda, and salt.
    2. In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.
    3. Follow directions for your choice of cookie. Choose from: Fig-Filled Moons, Chocolate Pinwheels, Chewy Fruit Bars, Butter Cookie Cutouts, Hazelnut-Chocolate Sandwich Cookies, Cranberry-Orange Spice Cookies, Apple Pie Spice Rugelach, Gingerbread Cutouts, Mexican Wedding Cookies, Chocolate-Dipped Peppermint Sticks, Chocolate Raspberry Thumbprints, Stained Glass Ornaments.

    This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at

    Advertisement - Continue Reading Below

    Basic Cookie Dough
  • What are some healthy alternatives to cookies?

    One of the best alternatives to pastries and cookies is yogurt with homemade granola. Unlike baked goods, which contain high amounts of fat and calories, and therefore can lead to the development of obesity, this is a healthy treat that can actually improve your health while at the same time calming that sweet tooth.
    Craving Pastries and Cookies? 3 Healthy Alternatives ...

Tasty no-bake cookies made with oatmeal, peanut butter and cocoa. Start timing when mixture reaches a full rolling boil; this is the trick to successful cookies. If you boil too long the cookies will be dry and crumbly. If you don't boil long enough, the cookies won't form properly.

These brownies always turn out!

These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.

This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.

Soft cut out sugar cookie that I have used for years. I sprinkle with colored sugar before baking or you could also try icing them when cool.

These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!

This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.

This recipe has just 3 ingredients. It's fast, easy and the cookies are wonderful! It's great for kids that are just learning to bake.

Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.

Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!

These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Or, pipe untinted or colored icing onto cookies.

Tasty no-bake cookies made with oatmeal, peanut butter and cocoa. Start timing when mixture reaches a full rolling boil; this is the trick to successful cookies. If you boil too long the cookies will be dry and crumbly. If you don't boil long enough, the cookies won't form properly.

Can't decide between cookies and confections? You don't have to! These chocolate-covered cookie balls feature a filling of cream cheese and crushed cookies.

Thumbprint cookies are a Christmas tradition. Use your favorite jam to fill them, or use different flavors for a variety.

Takes about 45 minutes to make.

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.

Use only butter in these for best flavor.

Cream cheese squares. Very easy, and very good.

These cookies have a sweet peanut butter cup center.

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

These are technically Mexican Wedding Cakes or Russian Teacakes, but my grandmother gave up on us calling them that years ago!

Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste.

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This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.

After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge.

Chocolate cookies coated in confectioners' sugar...very good!

The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.

These brownies always turn out!

This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!

These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.

This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.

Soft cut out sugar cookie that I have used for years. I sprinkle with colored sugar before baking or you could also try icing them when cool.

These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.

This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!

My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!

This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.

This recipe has just 3 ingredients. It's fast, easy and the cookies are wonderful! It's great for kids that are just learning to bake.

This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.

This is my own version of the chocolate microwave mug cake. This chocolaty fudgy treat is truly decadent and great for nights when I need a yummy dessert that is ready in less than 10 minutes! Chocolate chips make this recipe even better.

The best no bake banana pudding you will ever find (or so I've been told by many).

Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.

Best Chocolate Chip Cookies

Crisp edges, chewy middles, and so, so easy to make. Try this wildly-popular chocolate chip cookie recipe for yourself.


vERRY eXXCELLENT cOOOKIE! I worked 10 years as a baker and the recipe we used at the bake shop was similar except this recipe didn't call for any cream of tartar, so I added it to my version. I added 1/2 tspn. What it does is make the cookie crack better when baking which gives it a better appeal in appearance as appose to that smooth top looking cookie which I don't like. It doesn't do anything for flavor so if you don't care about whether its smooth or cracked then don't bother with the suggestion.


If it's even possible, I found a way to make these even better!! I ran out of flour, so I used 2 cups all purpose and 1 cup of ground oatmeal (Put it in the blender until ground fine like flour). The result was amazing.


This is the perfect chocolate chip cookie!! Crispy on the outside and chewy on the inside!! For added flavor I also add l cup of white chocolate chips (try the brand that Aldi's carries...wonderful....better then Nestles!!) Some have stated that their cookies were too cakelike, this is caused by the addition of too much flour. To help prevent this, spoon flour into measuring cup, leveling off with knife, rather then dipping cup into flour. Roll dough into walnut size balls. Be careful not to overbake, I decrease my oven temperature to 325 and bake for l0 minutes. I have tried dozens of chocolate chip cookie recipes over the years, this one is far superior to any of them!! Makes 4 dozen. Thanks for sharing.


Hi my name is bekah I am 9 years old. I made these cookies by myself and everyone in my family loved them very much. My mom said that she cant make cookies these good! They rose so much and they were delicious!!!


Looking over the ingredients list and the measurements of each, I recognized this as your fairly standard, classic chocolate chip cookie recipe--and I expected fairly standard results. I was baking in our second home today, where I have a convection oven (which I remain somewhat unfamiliar with). I don't know if it was the convection oven or something else I'm missing, but these did not turn out to be fairly standard chocolate chip cookies! Rather, they were some of the best I've ever tried. First of all, they stay uniform in shape and size, which is important to me, and they're just the right thickness--not poofy little cakes, and not flat and spread out. They're rich and buttery, with crispy outsides, and a soft but chewey inside. I didn't bother to mix the baking soda in the 2 tsp. hot water, just mixed it in with the flour--I also added 1/2 tsp. salt to heighten flavor. Since 2 tsp. of water was called for that I didn't use, I "upped" the vanilla to a full tablespoon. I also used milk chocolate chips this time around, but that surely can't account for why these were so darn good and so pretty either. I'm so proud of how these turned out and I'll be proud to send them with my husband tomorrow to his meeting. If not "Best Chocolate Chip Cookies," this recipe is certainly ONE of the best!


These were fantastic cookies, without a doubt. I did lessen the white sugar to 1/2 cup and increase the brown sugar to 1 1/2 cups for a richer flavor. I also recommend using Trader Joe's Vanilla Paste, but that's just a preference. However, if you want the perfect cookie, be sure to chill your dough for at least an hour (2 hours is better) and they will come out even. I baked at 325 for about 12 minutes. On Silpat or parchment paper, they'll turn out fabulous every time. I am sending them to work with my fiance to keep me from eating three dozen of them! :)


THESE COOKIES ARE LIFE-CHANGING. The best I've ever tasted in 25 years of baking. They have the right balance of flavor and texture. HERE'S A FEW TIPS TO GUARANTEE PERFECTION: 1. Replace 1 to 1 1/2 cups all-purpose flour with oatmeal flour (oatmeal that's been processed until powder). 2. Take cookies out of the oven before they appear fully cooked, and let them stay on the cookie sheet for at least ten minutes. Cookies allowed to cool on the cookie sheet are much chewier. 3. I find dissolving the baking soda in water is unneccesary, they come out perfect regardless though I still added the spoon of hot water. 4. Use salted butter in this recipe in addition to the salt called for. 5. This dough freezes well. I double it, roll half into one-inch balls then freeze so I can have ready made cookie dough balls to bake another time.


I've tried a lot of different chocolate chip cookie recipes and this is the best one by far! The only change I've made is to the sugar amounts: 1/2 cup white sugar and 1 1/2 cups brown sugar-I think it makes them chewier. I omit the nuts and in my oven they take about 12 minutes to bake. So yummy!!


These chocolate chip cookies were very, very good. I have been trying chocolate chip cookie recipes forever to find the perfect cookie and this one is very close. They weren't too cake-like and they weren't thin and greasy, they were the perfect in-between cookie. That said, the dough is very thick once you mix all the ingredients together. A bit of advice - if you like a thinner cookie and not so cake-like, make a smaller ball of dough and when you place it on the cookie sheet be sure to flatten it quite a bit as the dough doesn't seem to spread when in the oven. If you like thick cookies, just leave them in the ball and they'll stay big. As the recipe states, they are crisp on the outside and chewy on the inside - still nice and moist the following day. I added some Skor toffee bits to the recipe and they turned out amazing - will definitely make again!! Thanks for sharing.


Make sure you BARELY brown these cookies as they get hard as a rock if you cook much past that. Of course i love gooey-soft cookies. If you like very very crunchy cookies these are good, try to make them thinner or they will break your teeth the day after!

1 of 4656 Best Chocolate Chip Cookies
2 of 4656 Best Chocolate Chip Cookies
Deborah A. Bauer
3 of 4656 Best Chocolate Chip Cookies
Deborah A. Bauer
4 of 4656 Best Chocolate Chip Cookies
Michelle Mendoza
5 of 4656 Best Chocolate Chip Cookies
6 of 4656 Best Chocolate Chip Cookies
Morgan Hammen
7 of 4656 Best Chocolate Chip Cookies
8 of 4656 Best Chocolate Chip Cookies
Motty Cohen
9 of 4656 Best Chocolate Chip Cookies
Pheyona Alexandre
10 of 4656 Best Chocolate Chip Cookies
Christina Medina-Matos
11 of 4656 Best Chocolate Chip Cookies
Alexander William R
12 of 4656 Best Chocolate Chip Cookies
Amy C
13 of 4656 Best Chocolate Chip Cookies
Donna Marie Archer
14 of 4656 Best Chocolate Chip Cookies
LeeAnn Baxtresser
15 of 4656 Best Chocolate Chip Cookies
Toni DeSantis
16 of 4656 Best Chocolate Chip Cookies
17 of 4656 Best Chocolate Chip Cookies
18 of 4656 Best Chocolate Chip Cookies
19 of 4656 Best Chocolate Chip Cookies
Corrie Tanner
20 of 4656 Best Chocolate Chip Cookies

Ingredients 225g butter, softened 110g caster sugar 275g plain flour 1 tsp cinnamon or other spices (optional) 75g white or milk chocolate chips (optional)

Ultimate Chocolate Chip Cookies Recipe

Steps 1 Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside. 2 In large bowl, beat softened butter and sugars with electric mixer on …

We named this recipe “Ultimate Chocolate Chip Cookies,” because it’s got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it’s a favorite chocolate chip cookie recipe that’s been top-rated by hundreds of satisfied home cooks.

  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups semisweet chocolate chips
  • 1 cup coarsely chopped nuts, if desired
Make With

Make With

Gold Medal Flour

  • Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
  • Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
  • Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Tips from the Betty Crocker Kitchens

  • For best results, bake cookies on middle oven rack. For even baking, it’s best to bake one sheet at a time.
  • The best cookie sheets are shiny aluminum with a smooth surface and no sides. They reflect heat, letting cookies bake evenly and brown properly. Rimmed baking sheets are excellent for many things, but not for cookie making.
  • To ensure success in baking, measure ingredients accurately using the right measuring equipment for the ingredient being measured. For best results, add ingredients in the order they are called for.
  • The best way to measure flour is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping, and then sweep the excess off the top with the flat edge of a butter knife.
  • Line flat cookie sheets with parchment for easy cleanup. Be sure to give the dropped dough plenty of air space, so the cookies won’t bump into each other as they spread.
  • There is lots of baking science behind what makes a soft, chewy cookie versus a crisp, crunchy cookie. The ratio and type of sugars used, the amount of butter or shortening, and how much flour is stirred in all make a difference.
  • Use a 1-inch meat baller (or a cookie/ice cream scoop) to make consistently even-shaped cookies.
  • Make jumbo cookies—use a measuring cup or cookie/ice cream scoop to scoop dough. Drop dough 3 inches apart, and bake until edges are set (centers will be soft).
  • What's your favorite way to riff on this classic recipe? With macadamia and white vanilla baking chips? Double the peanut butter (chips and chopped peanuts)? Or salted butterscotch-pecan (butterscotch chips and chopped pecans, sprinkled with coarse salt before baking)? Whatever you decide, just replace chocolate chips and nut amounts with the same amount of new ingredient you are adding.

120 Calories, 6g Total Fat, 1g Protein, 16g Total Carbohydrate, 10g Sugars

Calories from Fat
Total Fat
Total Carbohydrate
Vitamin A
Vitamin C
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 *Percent Daily Values are based on a 2,000 calorie diet.
  • There are times when a store-bought or bakery cookie is fine, but homemade chocolate chip cookies are the right choice for lazy summer afternoons, unexpected snow days or that holiday party that just wouldn’t be the same without these beauties on the cookie tray. If there’s anything we’re willing to experiment with, it’s finding just the right kind of chocolate chip cookie that suits our tastes. After baking, testing and tasting over and over again, we landed on this recipe for the best chocolate chip cookies ever. Even better, this recipe is reliable enough that you can use it as a base for a little experimentation—try different kinds of chips and nuts for easy flavor twists. You’ll find more creative ideas in this chocolate chip cookie recipe collection.

© 2022 ®/TM General Mills All Rights Reserved

Fortune Cookies I Recipe

These cookies cool so quickly when they are removed from the oven-you must move quickly-even after making about 12 of these I could still only do 2 in the …


I absolutely love this recipe, and I have even posted another Fortune Cookie recipe on this site, as it was always my favorite, until now! This recipe is just like the Fortune Cookies you get in a Chinese restaurant. The thing I like most about this recipe in comparison to my other recipe, is that my other one calls for butter and yes, it does enhance the taste and yes, I will continue to use this recipe when I mold the cookies into other shapes (logs, bowls...) because the butter makes such a tasty cookie, BUT I have now, officially adopted THIS recipe when I want to put in the fortunes, because these don't put the grease spots on my paper fortune like the recipe with butter. And no matter how I tried, I could never get around those butter/grease marks. The key to this recipe is to make sure you make each circle VERY thin before baking to prevent a soft pancake-like center. Follow the rest of the directions closely and you will have successful fortune cookies for your special event!


I used some of the suggestions from prior reviewers. These cookies actually come out better than expected. I used 2Tbsp of sugar instead of the 1/4 cup. I also added 2 Tbsp of butter to the mix and 1/8 tsp almond extract. I sprayed the sheet between each use. Make the cookies on the backside of the pan, it's easier to get them off quickly. I folded them in half on a cutting board, bent them on the rim of a mug and then let them cool in the muffin pan as suggested. Be careful if you are going to try to crisp the cookies by reheating them (250 degrees, 10 minutes). When they warm up again, they begin to unfold. Perhaps leaving the cookies in the muffin pan would help keep their shape.


I strongly recommend adding 2 tablespoons of butter to the batter or they will stick to the cookie sheet. Also we had to thin it out a bit witha tiny bit of water. I added both vanilla and almond extact and reduced the sugar to 2 T a batch. I made over 100 of these for a wedding. We had best results by making no more than 4 at a time and cooling in a muffin tin. Also the cookies were just not crunchy enough for my liking. So after they were formed I stuck them in a 250 degree oven for about 10 minutes to get them drier.


After fumbling with two other recipes this week with more ingredients and more complicated procedure and a product I dumped in the trash bin, I was "fortunate" to find this excellent and simple recipe. I'm so glad I didn't give up. I followed it as written and am very pleased with the result. At one point I was struggling to remove the cookies from the sheets so I tried one reviewer's idea about using parchment. I had to remove the cookies from the parchment and bake one more minute directly on the pan but this worked fine. I found it easier though just to omit the parchment and be sure to butter the sheet generously, spread batter evenly so edges were not too thin, and not to let them brown too much. As long as you slide them off the sheet immediately you have plenty of time to do the rest. Be prepared to do two batches. Just as you get the hang of it with the first batch you'll be hooked and will want to keep the fun going! I'm thrilled to have found this because my parents invited us out for a Chinese dinner tomorrow and with some help from the restaurant we plan to use these to announce that our first child is on the way. (Yes, these are good enough to serve as "the real thing".) I hope my comments help. Thank you Aleta!


I think that these cookies taste terrific. Now how they look is another thing! I got a little bit better at folding them as I practiced but not by much! I wanted to do a test run of these cookies prior to Valentine's Day next week-I thought it would be fun to make these for my sons' classes with little V-Day messages inside of the cookies. I also added the butter to the batter-make sure it is melted-the first batch I used only softened butter and the batter was entirely too thick-the cookies ended up extremely "cakey". Also grease the heck out of those cookie sheets! These cookies cool so quickly when they are removed from the oven-you must move quickly-even after making about 12 of these I could still only do 2 in the oven at a time-so this is definitely a lenghty process-but as in anything homemade-worth it. I am definitely going to keep at attempting to master this-how cool to make your own fortune cookies. Confucius say: Try this recipe.:)


These cookies taste wonderful! I added 2T water to the mix and they made perfect thin circles. I followed the high altitude suggestion and baked at 375 for 7 minutes. I followed another reviewer's suggestion and removed with a well sprayed spatula. I did not turn the cookies over before folding the paper in and found that this helped make them look more authentic; this also seemed to make the cookies more crunchy. They are awesome and my kids keep asking for more! Thanks for the recipe.


This recipie is terrible. My first batch came out like overly sweetened pancakes. I recommend reducing the sugar to 2 tablespoons whipping the egg whites just until slightly foamy but not solid at all and spreading the batter so thin with the back of a spoon that you can see the pan through it. This will help you create authentic fortune cookies.


These tasted wonderful! It took a couple of "test batches" before I got the hang of it. 400 degrees is way to hot for my oven! I baked them for about 10 minutes at 325 degrees and they turned out beautiful. I used my fingers to spread the batter to ensure (almost) perfect circles. Make sure the circles are THIN before you put them in the oven or they won't turn crunchy! Works great with Whole Wheat flour too! =)


Had to make changes...Combine 1/4 cup flour 3 Tbls. sugar and 1 pinch salt; set aside. Whisk together 1 egg white 1/2 tsp. vanilla and 1/2 tsp. almond extract. Whisk in 2 Tbls. melted butter. Sift dry mixture into egg mixture and stir to mix. Continue as per original recipe BUT keep in mind: your first 2-4 are going to look aweful. You'll probably need to double the recipe to get enough.

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Kim Huang
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How to Make Soft Cookies

Eggs work to make your cookies soft in two ways: They add a ton of moisture, and the proteins add structure that prevents spreading. Cake flour instead of all-purpose flour. Low in protein and high in moisture, cake flour is used to leaven all sorts of baked goods. Bake time can also affect the texture of your cookies.

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Sure, there’s a time and a place for a crispy cookie (gingersnaps, duh!). But, most of the time, we’re all about those that err on the side of warm, soft, chewy, and gooey. Here’s what you need to know about making perfectly soft cookies every time:

Choc chip cookie Getty 10/5/20

A cookie’s texture depends on a number of factors (ingredients, ratios, bake time, etc.) and how those factors work together. For instance, white sugar generally produces crispier results than brown sugar—but many cookies that are made with white sugar are soft and fluffy. Still, there are some basic guidelines that can help you on your quest to bake the softest cookies around.

Cooling cookies Getty 10/5/20

Wanwisa Hernandez / EyeEm/Getty Images

  • Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier).
  • Shortening instead of butter or in addition to butter. Butter has a low melting temperature, which promotes quick and even spreading. Shortening, meanwhile, takes longer to melt during the baking process.
  • Baking powder instead of baking soda. Baking soda, which reacts with an acid, causes cookies to spread. Baking powder, meanwhile, uses the dough’s moisture to react with itself. It also reacts at room temperature and again in the oven. All this reacting gives it extra lifting power, making your cookies light, airy, and cake-like.
  • Eggs, particularly egg yolks. Eggs work to make your cookies soft in two ways: They add a ton of moisture, and the proteins add structure that prevents spreading.
  • Cake flour instead of all-purpose flour. Low in protein and high in moisture, cake flour is used to leaven all sorts of baked goods.

Bake time can also affect the texture of your cookies. As anyone who’s accidentally over-baked cookies knows, they get dryer and crunchier the longer they’re in the oven. Closely monitor your cookies while they’re baking to make sure they don’t dry out.

Yes! You can absolutely soften hard or stale cookies. Simply place the cookies in an airtight container, throw a slice of white bread in there with them, and then close the lid overnight. The cookies will absorb the moisture from the bread and you’ll wake up to a deliciously soft dessert.

Need to soften your cookies faster? Wrap the cookies individually in damp paper towels (damp, not wet). Zap them in the microwave—paper towels and all—for about 10-15 seconds.

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Biscotti Recipe

This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.


This is absolutely the best...crispy, crunchy, mild sweet flavor...not like the tooth-breaking commercial biscotti. I baked this for the first time last week exactly as printed with exception of using almond flavoring instead of anise. Like some others I found the baking time needed was less than the recipe stated, so watch it closely. Here are few tips that I'd suggest to those with less than satisfactory results. Do NOT add more flour. Stir it up as the recipe states and then divide the dough directly onto your well greased baking sheets. Use your hands to form it into a long roll that goes the length of the sheets and then use your fingers or a rolling pin (I used my Pampered Chef little roller) to flatten it out to a rectangle about 4" wide and about 1/2" thick. Bake. Remove from oven and while still hot use a pizza cutter to cut into strips. Flip strips on their sides and return to oven, continuing as the recipe directs. This worked absolutely perfectly for me and was so much easier than transferring a pre-formed roll of sticky dough to the baking pan and then contending with trying to slice a cool (and very crumbly) finished product. Hope this will help some of you and encourage you to try again. It's soooo easy and so tasty with ingredients just as they are! Wish I could give it more stars! I can't keep my hands out of the cookie jar!


Delicious! Great with coffee or as a snack. I did not have anise so used 1/2 Tbsp. almond and 1/2 Tbsp. vanilla intstead. Great flavor! TIP: Once dough is made; get a couple of long sheets of wax paper and split dough into 2 equal parts; place dough half on wax sheet and fold excess wax over dough allowing room for expanision; apply pressure/shape dough without having it stick to your hands or your kitchen counter. Do same with second half. Good luck!


I am a seasoned baker, and have tried many "biscotti" & "mandelbread" recipes over the years. This is the BEST recipe by far. It is simple, does not require the use of a mixer, and is just delicious. Every time I make it and serve it with coffee to guests, the raves are unbelievable, and I always send my company home with some. Thank you Jandee.


I cannot say enough good things about this recipe! THANK YOU SO MUCH! I have personalized it for my family and have made it many times now. Instead of 1 cup sugar, we add half cup each of white and brown. Throw in 1 cup chopped almonds, (some finely chopped and others coarse)- mix in with flour,add 1 tbsp. almond extract and 1/2 tbsp vanilla to the wet ingredients. This time I am also adding some chopped dry cherries, then you can drizzle with melted chocolate or almond bark for a special flair. Sad thing is, now my husband doesn't want to go to the coffee shop anymore - he insists these biscotti are so great - why buy them! (I do agree, so now does anyone have a good cappuccino recipe they'll share? :) THank you Jandee! PS - these make incredibly elegant (not to mention EASY) gifts for anyone you care about!


I am a pastry chef and make this recipe to go with the espresso that is served at my restaurant. I omit the anise oil and add 1/4 teaspoon EACH cinnamon, cloves, nutmeg, and coriander. Yum!


I loved this recipe. Of course, I did my own flavor invention. I omitted the anise, and added orange extract instead, and added 1T orange peel and 1/2 T cinnamon. Then spread white chocolate over top. They are a hit. As far as the stick dough goes, a trick I learned working with meatloaf... keep your hands ever so slightly moist at all times (NOT wet), and any sticky mixture ends up shaped perfectly. Add no flour at all whatsoever, no matter what the temptation. Managing with wax paper and moist hands is the key.


I've tried 3 biscotti recipes in this site and this is the one I like the best. I used crushed fennel seeds and a tsp lemon extract and it turned out great. I like softer biscottis, so I baked it at 350 degrees for 20 minutes, then cut and rebake them for 4 minutes on each side. I found that oil is better than butter or margarine. The biscottis are not as crumbly. Thanks Jandee. This is a great find for me. MistIver


Even though I almost always bake with ONLY real butter, I followed the recipie and used vegetable oil. I did not find it necessary to add any extra flour as did many others who reviewed this recipie. I used brown sugar rather than white, and 1/2 tbsp. vanilla and 1/2 tbsp. almond extract b/c I did not have anise. Rather than mixing chopped nuts into the batter itself. I pressed finely chopped walnuts into the top of the logs once shaped and on the cookie sheet. The recipie is excellent and the final product has a WONDERFUL texture and flavor. This recipie is truly representative of fine biscottis you find at the coffee shop.


This is a great recipe! I substituted 1 tsp vanilla and 2 tsp almond extract for the anise extract with wonderful results. I turned the dough out onto floured waxed paper and it handled very well. The recipe is easy to make and could successfully be varied by adding nuts dried cranberries etc and changing the flavorings. This will be a nice addition to your holiday cookie trays. Whether you are a seasoned baker or not give this recipe a try. You will be glad you did.


These are "no frills." Not much flavor, and I had to add extra flour to get the dough "heavy" so I could shape it.

Shivani Matta
Eileen Pryor
Wanda Andreu
Carol jenkins
Bambi Spencer
Mike S.
Maureen McAneney McHenry
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Kevin Crow
Basic Cookie Dough Recipe: How to Make It

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into …

Home Recipes Dishes & Beverages Cookies


Prep/Total Time: 15 min.


8 cups dough

Skip the store-bought cookie dough and learn how to make cookies from scratch—it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough into the freezer for later. —Gloria McBride, Payson, Utah

  • 2-1/2 cups butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1/4 cup 2% milk
  • 2 teaspoons vanilla extract
  • 7-1/2 to 8 cups (30 to 32 oz.) all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed.
  2. Basic Cookie Dough may be used to prepare the following recipes: Classic Sugar Cookies, Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies and Jelly Sandwich Cookies.

4 teaspoons dough: 98 calories, 5g fat (3g saturated fat), 17mg cholesterol, 91mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 1g protein.

Sift dry ingredients like flour, leaveners (baking powder or baking soda) and cocoa powder (but not sugar) to combine and aerate them, making for fluffier cookies. Put them in a …

Step 1: Hand mixers at the ready. Put the butter and sugar in a large mixing bowl and cream together until it takes on a light, fluffy texture. In a separate bowl, combine flour, ground ginger, baking soda, cinnamon, cloves and salt. Set off to the side.

34 Easy Cookie Recipes To Satisfy Your Cookie Cravings ...

Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. …

Home Recipes Cooking Style Comfort Food

These easy cookie recipes will have warm, delicious cookies ready to eat in under 30 minutes. From mixing bowl to plate (to stomach!), these recipes are no fuss and no wait!

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My aunt gave me this recipe, and my family thinks these cookies are delicious. We enjoy all different kinds of cookies, and with this recipe, we can combine three of our favorite kinds—oatmeal, peanut butter and chocolate chip—in one! —Jaymie Noble, Kalamazoo, Michigan

Take a look at these amazing drop cookie recipes.

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Exps3935 Ac2930252b01 15 10b Web 29
These easy-to-make, old-fashioned sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. —Sylvia Ford, Kennett, Missouri

Also check out this 3-ingredient sugar cookie recipe that is impossible to forget.

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No Bake Cookie Butter Blossoms Exps Ucsbz17 205265 C05 24 5b 2
Chewy and sweet, these easy treats mix Rice Krispies, cookie spread and chocolate kisses in an unforgettable spin on an old favorite. —Jessie Sarrazin, Livingston, Montana

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Oatmeal CrispiesTaste of Home
My husband, who normally isn't fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake...and they taste even better! —Karen Henson, St. Louis, Missouri

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Pumpkin Chocolate Chip CookiesTaste of Home
I'm one of the cooking project leaders for my daughter's 4-H club, where these soft, delicious cookies were a great hit with the kids. —Marietta Slater, Augusta, Kansas

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Chewy Chocolate CookiesTaste of Home
This cookie recipe—a favorite of our four children—has been in my collection for years. Sometimes I’ll substitute mint-flavored chips for the semisweet chocolate ones. Either way, the cookies disappear quickly. —Sheri Ziesemer, Olympia, Washington

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White Chocolate Macadamia Cookies Exps11164 Sd143204c12 06 2bc Rms 3
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. —Cathy Lennon, Newport, Tennessee

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Butterscotch Toffee Cookies Exps89586 Thcm14d08 09 3bc Rms 4
With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It’s my fallback recipe when I’m short on time and need something delicious fast. —Allie Blinder, Norcross, Georgia

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Chocolate Peanut Butter CookiesTaste of Home
This soft and chewy low-carb cookie recipe calls for canola oil instead of butter to reduce the saturated fat. It’s hard to eat just one! —Taste of Home Test Kitchen

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Gingerbread Oatmeal Cookies Exps Thfm17 198281 C09 22 1b 14
Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. —Carole Resnick, Cleveland, Ohio

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Winning Cranberry Chip CookiesTaste of Home
Chock-full of cranberries, chocolate chips and nuts, these cookies are fun to eat. They offer a change of pace from traditional Christmas cookies…but don’t wait until December to make them. My family requests them all year-round. —Betty Albee, Buhl, Idaho

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Popcorn CookiesTaste of Home
It’s so much fun to surprise people with the crushed popcorn in these yummy cookies. They’re definitely a distinctive treat on the cookie tray! —Leigh Anne Preston, Palmyra, Indiana

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Chewy Maple Cookies Exps8097 Cc2661980a04 10 2b Rms 1
My husband, Bob, and I have a small sugaring operation with Bob’s father. I love to put some of our syrup to use in these golden cookies. —Reba Legrand, Jericho, Vermont

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Brown Butter Spice Cookies Exps Hccbz18 148710 B04 12 1b 11
If you like spice cake, you’ll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that’s guaranteed to please. —Kristin Kenney, Newport Beach, California

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Exps14369 Cc143384d05 21 1b 11
These soft chocolaty sour cream cookies can easily be altered to make several different varieties—I've added everything from mints to macadamia nuts to them. —Tina Sawchuk, Ardmore, Alberta

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Oregon's Hazelnut Chocolate Chip CookieTaste of Home
Oregon has an abundance of nuts, and these nutty cookies are popular with the ladies at my craft club. Growing up during the Depression, my mother taught us to use what was available and said, "It doesn't have to be expensive to be good." She was right! —Selmer Looney, Eugene, Oregon

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Peanut Butter Oatmeal CookiesTaste of Home
My husband loves homemade cookies, and these are probably his favorites. The wheat flour and oats give these cookies a distinctive flavor. —Linda Fox, Soldotna, Alaska

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Ginger Drop CookiesTaste of Home
My mother shared the recipe for these soft spice cookies, and I’ve been making them ever since. That the recipe was my mother’s makes them all the more special. —Bethel Walters, Willow River, Minnesota

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Apricot Almond Blondies Exps12468 Cc2860595a08 03 3bc Rms
My mom shared this recipe with me after sampling these cookies at a bed-and-breakfast. For a little variation, I sometimes substitute cranberries and pecans for the apricots and almonds. —Amy Forkner, Cheyenne, Wyoming

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Exps13766 Fb143426d05 08 2b Web 3
Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make “those cookies,” I know exactly what recipe they mean. —Rebecca Jendry, Spring Branch, Texas

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Cherry Chocolate Chunk Cookies Exps Ucsbz17 34669 B05 05 4b 4
These rich, fudgy cookies are chewy and studded with tangy dried cherries. It’s a good thing the recipe makes only a small batch, because we eat them all in one night! —Trisha Kruse, Eagle, Idaho

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Cranberry Pecan Cookies Exps Hccbz18 37302 D05 07 1b 4
Each delightful little cookie is loaded with cranberries, nuts and a sweet hint of vanilla. But these little gems start with ready-made cookie dough! Let that be your little secret. —Louise Hawkins, Lubbock, Texas

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Peanut Butter Chocolate Cookies
Here’s a different version of a traditional cookie. Add peanut butter to the traditional chocolate chip cookie, and you get the best of both worlds. —Clarice Schweitzer, Sun City, Arizona

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Almond Toffee Sandies Exps11163 Ch2661980a02 02 5bc Rms 1
I knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! —Vicki Crowley, Monticello, Iowa

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Exps11096 Fb143426c05 08 3b 8
Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup. —Pat Habiger, Spearville, Kansas

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Oats, peanut butter and chocolate make these soft, chewy cookies hearty and nutritious. My whole family agrees this recipe is a real winner. —Deborah Huffer, Staunton, Virginia

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I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft

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Cheery Cherry CookiesTaste of Home
With a tall glass of ice-cold milk, a couple of cherry cookies really hit the spot for dessert or as a snack. The coconut and bits of cherries provide a fun look and texture. —Judy Clark, Elkhart, Indiana

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Soft Ginger PuffsTaste of Home
These spice cookies loaded with raisins and walnuts really do appeal to all generations—I found the recipe in a 1901 South Dakota cookbook! Sour cream adds a wonderful, unusual flair. —Marion Lowery, Medford, Oregon

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Blueberry Oat CookiesTaste of Home
It's fun to make these blueberry cookies at the height of the season when folks are looking for tasty ways to serve that juicy fruit. A hint of cinnamon adds a special touch. —Elaine Gelina, Ladson, South Carolina

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Cookies In A Jiffy Exps1379 Ch2661980a02 02 3bc Rms 2
You'll be amazed and delighted with how quickly you can whip up a batch of these homemade cookies. —Clara Hielkema, Wyoming, Michigan

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Wyoming Whopper Cookies Exps3437 Cc2860595c08 15 3b Rms 5
These big country cookies are made to travel—in fact, I came up with this recipe while trying to match a commercial cookie that was good, but too crumbly to carry. —Jamie Hirsch, Powell, Wyoming

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Toffee Chip Thins Exps Cbz16 11157 C04 28 1b 3
In an attempt to create the "ultimate" cookie, I took the best features from my favorite recipes to create this sweet, crisp cookie. My family can't get enough of them. —Lynae Lang, Wolf Point, Montana

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Chocolate-Covered Raisin CookiesTaste of Home
My family loves these moist, chewy cookies. They're a year-round treat at our house, and a batch never lasts long. —Karen Bourne, Magrath, Alberta

Originally Published: September 05, 2018

Recipes from real home cooks, tested in our kitchens and delivered right to your inbox!
3 Ingredient Cookies in 3 Minutes

Flour, butter, and sugar. It's like red, yellow and blue. Mix them together and you get all kinds of things! -----🎉 SUB...

How to Create a Cookie Recipe- Baker Bettie

13-03-2013 · Learn how to create a cookie recipe of your own. This is my process and formula in creating an original baking recipe specifically for cookies. I am


Learn how to create a cookie recipe of your own. This is my process and formula in creating an original baking recipe specifically for cookies. 

I am the kind of person who is fascinated with the science of baking. Each time I try a new recipe, I try to learn about each element in the ingredient list and how they are affecting the final product. Some ingredients are important to the structure, some add sweetness, some cause the baked good to rise, some add moisture, and some are mostly just for flavoring.

My fascination with this has helped me learn how to create my own recipes from scratch. They don’t always work exactly they way I want, but with a little knowledge of the science of baking you can get pretty close and then tweak things from there.

Since The Cookie Wars Recipe Contest is currently up and running and accepting entries, I thought this would be a good time to share with you my process when creating an original cookie recipe so that this task might not seem so daunting. This process isn’t fool proof and you may not get your exact desired results on the first try, but mistakes are how we learn!

I hope this helps you have more confidence in creating your own original recipe and I can’t wait to see what everyone comes up with!

(This is by no means and all inclusive guide to creating a cookie recipe. There are endless ways to approach this. This is just what works well for me and the way I most frequently approach this process.)

Step 1: Choose Your Flavor Profile
Before I even start delving into creating the recipe, I always decide on a flavor profile. I feel this sets the tone for what kind of cookie I want to create. So get that nailed down before doing anything else! This would be the perfect place to decide on your two challenge ingredients if you are entering Cookie Wars!

Flavor Ideas:
  • Extracts: vanilla, almond, anise, coffee, maple…
  • Fruit Juices or Zest: lemon, orange, lime, grapefruit…
  • Spices: cinnamon, nutmeg, allspice, clove, cardamom, cayenne powder, Ginger, Paprika …
  • Herbs: mint, basil, thyme, Rosemary…
  • Alcohol: whiskey/bourbon, gin, beer, tequila, spiced rum…
  • Other Mix-ins: cocoa powder, chocolate chips, dried fruits (cranberry, raisin, mango) oatmeal, nuts, vanilla bean…
  • And endless more…

Chocolate Chip Cookie batter in a mixing bowl

Step 2: Choose Your Cookie Style
After choosing the flavor profile choose your cookie style and texture.

The most common kind of cookie is what I refer to as “drop cookies.” This is most commonly a chocolate chip cookie but can be easily modified with other flavors and mix-ins. It is also important to have an idea of the texture you are looking for during the next few steps as certain ingredients will produce various textures.

 Some Cookie Styles:
  • Drop Cookies
  • Sandwich Cookies
  • Cut Out Cookies
  • Iced Cookies
  • Cookie Bars
  • Slice and Bake Cookies
  • Spritz Cookies
  • Cookie Cake or Skillet Cookie

Step 3: Choose your Fat
Almost all cookie recipes start with a fat or a fat substitute. A fat (or fat substitute) is important for the structure of the cookie, the moisture in the cookie, and sometimes the flavor.

Typically when creating a cookie recipe I start with about 1/2 cup of my fat. This is generally the amount of fat needed for a batch of cookies that will make about 1 dozen large cookies or 2 dozen small cookies.

When choosing a fat you can also mix and match. I often use some butter and some yogurt. Or banana and a nut butter. But good old standard butter is my most frequent choice. Try different things and see what you can come up with.

Typical Fats Used: 
  • Butter (Can produce a crunchy, chewy, or soft cookie based on the other ingredients chosen. Will give the cookie a buttery flavor)
  • Shortening (Is more neutral in flavor than butter. Will generally produce a very soft and tender cookie)
  • Butter Flavored Shortening (Will also generally produce a very soft and tender cookie but adds the buttery flavor)
  • Vegan Butter Substitute such as Earth Balance (Will produce a similar result as shortening)
Other Fats and Fat Substitutes: 
  • Yogurt (will add moisture and flavor depending on the flavor used. Plain yogurt will add a tanginess)
  • Apple Sauce (Adds moisture, and a slight apple flavor)
  • Mashed Banana (Will add a distinct banana flavor, holds moisture in the cookie well, and creates a soft cookie)
  • Nut Butters (Can produce a crunchy or soft cookie and a distinct flavor depending on the flavor used.) 
  • Oil (canola, olive, vegetable) (Can create a very moist cookie. Cookie is usually more flat and crisp. Olive oil will add a slight flavor) 
  • Sour Cream (will add moisture and a tanginess)
  • Pumpkin (Will add a distinct pumpkin flavor, holds moisture in the cookie well, and creates a soft cookie)

Chocolate Chip Cookie batter after being scooped onto a baking sheet

Step 4: Choose a Sweetener 
If you’ve made cookies enough times, I’m sure you notice that they almost all start with creaming a fat and sweetener together. Most frequently this involves butter and sugar. The sweetener chosen is important for the texture of the cookie, the flavor, the structure, and obviously the sweetness.

When deciding on how much sweetener to use, it really depends on which kind you choose. If I’m using traditional sugar, I usually keep it to 1/2 cup – 1 cup when using a 1/2 cup fat.

It really depends on what other things I am adding to the recipe and how sweet they are as well as how sweet I am wanting the cookie to be. I also often use a combination of white and brown sugar or sometimes sugar and maple syrup if I am wanting to add a maple flavor.

Typical Sweeteners: 
  • Granulated Sugar (a high ratio of granulated sugar to brown sugar, or using all granulated sugar, will produce a more crisp cookie) 
  • Brown Sugar (brown sugar adds moisture and chew to the cookie and will also give it a more rich flavor)
  • Dark Brown Sugar (dark brown sugar adds even more moisture and chew to the cookie and will also give it a more rich flavor) 
Other Sweeteners: 
  • Honey (Will add more moisture and therefore more flour may be needed. Has a distinct flavor)
  • Maple Syrup (Will add more moisture and therefore more flour may be needed. Has a distinct flavor)
  • Agave Nectar (Will add more moisture and therefore more flour may be needed. Has a mild flavor)
  • Coconut Sugar (Similar in flavor as brown sugar but will not add as much moisture and chew as brown sugar. Has a lower glycemic index and tastes a little less sweet)
  • Dates (Less sweet than most other sweeteners, brings an earthy flavor)
  • Imitation Sugar such as Splenda and Stevia (usually more sweet than traditional sugar, can add a bitter aftertaste)

Scoop of raw cookie dough batter on a sheet tray sprinkled with salt

Step 5: Choose Binders/Leavening Agents
Not all cookies need a binder or leavening agent, though most cookies do. Eggs are the most common binder but also do some leavening in the cookie as well as adding tenderness and moisture. Baking soda and baking powder are also leavening agents.

I usually start with 1 egg for this size of recipe and about 1 tsp of baking soda. Read this post for a more in depth look at baking powder and baking soda…If you want a flat crumbly cookie, such as shortbread, you don’t need eggs or any leavening agents.

  • Eggs (Raises the baked good, binds well, adds moisture and chew. Egg white makes a more crisp cookie)
  • Ener-G Egg Replacer (Vegan egg replacer, Binds well but does not add as much chew as a regular egg)
  • Applesauce (Adds moisture and helps with binding, does not raise the baked good)
  • Banana (Adds moisture and softness, does not raise the baked good. Adds a distinct banana flavor)
  • Chia or Flax Egg (Binds well, adds moisture, and chew. Does not raise the baked good)
Leavening Agents
  • Baking Soda (Add to cookie recipes with an acidic component already present)
  • Baking Powder (Add to cookie recipes with no acidic component or along with baking soda to produce more rise to a baked good)

All ingredients measured out

Step 6: Add Salt and Liquid Flavorings
Notice how I didn’t give you the choice about salt? In my mind it isn’t a question if there will be salt in my cookie recipes. There always is. I guess that is your call, I’m not a person to demand you to do anything. But if you are asking me, add salt!

I suggest about 1/4 – 1/2 tsp for this size of recipe. Salt is an ingredient that only affects the flavor and enhances the other flavors. It does not affect the texture of the cookie.

Same goes for extracts. If you are going to use vanilla or other extracts know that it is only affecting the flavor. I get that question a lot. People will ask if they can omit an extract and the answer is always “yes.” It will change the flavor, but the cookie will still turn out.

Use 1/4 tsp- 1/2 TBSP for this size of a recipe. If I want a strong vanilla flavor I go with 1/2 TBSP, but other extracts that are stronger such as almond I would go with much less such as 1/4-1/2 tsp.

Step 7: Choose a Flour
Flour is a no-brainer. All cookie recipes, minus a very few flourless recipes, have some kind of flour! All-purpose if the most common flour used, but there are other great options depending on the texture you are looking for!

For this size of recipe about 3/4 cup-1 1/2 cup total flour is needed. Start with less and add more flour to get the desired dough consistency.

I often use a combination of all-purpose flour and wheat flour or oatmeal flour depending on my desired texture.

Typical Flour Choices
  • All-Purpose Flour (A very versatile flour that works well in most cookie recipes) 
  • Bread Flour (Will add more chew to the recipe due to a higher protein content)
  • Cake Flour (Will create a more fluffy and soft cookie due to a lower protein content. Weighs less than other flours and therefore requires more to create the same structure as all-purpose flour)
  • Whole Wheat Flour (Adds a great texture and flavor when used in part combination with white flour. Can create a dryer cookie and less flour is needed compared to all-purpose flour. Also creates a taller cookie.)
  • Oatmeal Flour (Adds great texture and lots of chew. Is often used in combination with other flours)
  • Gluten-Free Flour Blends (Endless different blends and varieties with varying results.) 
  • Cocoa Powder (Though not technically a flour, it sort of acts as such. If you are using cocoa powder in your recipe to create a chocolate cookie, reduce the amount of flour used accordingly.)

Step 8: Add Mix-ins
After the dough is the desired consistency, add any mix-ins (chocolate chips, nuts, dried fruit, etc…) For this size of recipe about 3/4 cup – 1 1/2 cups total mix-ins typically works well.

Pecan halves on parchment paper

Step 9: Baking Time and Temp 
Cookies are usually baked in at a temp somewhere between 325-375 degrees F. A lower cooking temp will allow the fat to melt slowly before the cookie sets usually resulting in a flatter cookie. A high cooking temp will set the cookie before the fat melts, usually resulting in a taller cookie.

Baking time will vary on temperature and ingredients chosen  Set a timer for 5 minutes and check on them. You can then estimate how much longer they will need. Typically a sheet of cookies will cook somewhere between 8-14 minutes.

Step 10: Make Fillings or Frostings if Desired 
Always fill or frost cookies when completely cooled.

Step 11: Taste and Adjust
This process has been pretty successful for me and often the first round of my recipe creation comes out about the way I had hoped (with only a few minor adjustments needed), though sometimes it doesn’t.

When the cookies are cooled, taste them and make notes. Notice the flavor profile. Is everything balanced or do you need more or less of specific flavors? How is the texture? Do you need more moisture or less?

Make notes and changes. Try not to change too many different things in each round of experimenting or it can be difficult to determine what is working and what isn’t. But trial and error is the best way to become great at creating your own original recipes!

A few of my favorite cookie creations are… 

Blueberry and Lemon Cookies

Maple Oatmeal Raisin Skillet Cookie

Mini Apple Pie Cookies

Pumpkin Pie Spice Latte Cookies (gluten free)

Smoked Pear and Sharp Cheddar Cookies

Spiced Rum Oatmeal Raisin Cookies with Whole Wheat Flour

Strawberry Lemon Curd Shortbread Cookies

Whiskey Caramel Apple Cookies

Zucchini and Jalapeno Cookies with Lime Glaze

Chocolate Chip Cookies in a basket with a glass of milk

Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread …

28-10-2019 · Making dog cookies from scratch can be easy if you have the right recipes. Make dog cookies with bananas (3 ingredients), baby food (2 ingredients), & more.


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Have you ever read the ingredients on many commercial dog treats. They often contain items that don’t seem like food to me. That’s why I like easy dog cookie recipes that let me make my dog cookies from scratch.

Making Dog Cookies from Scratch

If you stick with simple, quality, dog-safe ingredients it’s pretty easy to make dog cookies at home. Here are 9 recipes that your dog will enjoy!

And if you want to try some more recipes, here are 7 dog treats for bad breath recipes!

Dog Cookies – Easy

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This recipe has just 3 ingredients and is super simple to make!


  • 3 cups all purpose flour & additional flour for dusting surface
  • 2 large eggs
  • Approximately 1/3 cup water


  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients in a large bowl, forming a stiff dough with your hands. Add more water if necessary.
  3. Dust surface with flour. Using a rolling pin, roll out dough about 1/4 inch thick. Using a cookie cutter, cut into shapes (or use a knife to cut into small strips).
  4. Place onto baking sheet sprayed with cooking spray. Bake for 15-20 minutes, or until lightly browned on bottom (tops of treats will not be as browned).
  5. Cool on a wire rack & store in an airtight container.

Thank you to the Blond Cook for this recipe!

Dog Treats with Baby Food

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This is probably the EASIEST recipe on the entire page. It only has two ingredients, and if you want to make it even easier roll the dough into 1 inch balls and press with your finger instead of rolling and cutting.


  • 1 4-ounce jar of baby food
  • 1 cup flour


Preheat oven to 350º

  • In a large bowl, mix one cup of flour with the jar of baby food and stir to combine.
  • Add more flour and knead your dough until it’s no longer sticky.
  • Roll out your dough on a floured surface and cut out treats, placing them on a cookie sheet. 
  • Bake 24 minutes or until cooked through and the bottoms are just starting to brown.

For an extra-crisp cookie, turn off the oven when cookies are done, but leave them to cool inside the oven to remove any excess moisture.

Dog Cookies with Banana

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If you have a lone ripe banana sitting on your counter top you can transform it into tasty, wholesome dog cookies lickity split!


  • 1 1/2 cups uncooked Oatmeal
  • 1 large Banana
  • 1/2 cup Peanut Butter, with NO xylitol


  1. Preheat your oven to 350 degrees.
  2. Using a food processor or blender, grind your oats until they’re powder.
  3. In a bowl, beat together the banana and peanut butter until smooth. A few small chunks of banana here and there is ok. The dough should stick together, but shouldn’t be sticky.
  4. Reserve about a tablespoon of ground oatmeal and pour the rest into the banana peanut butter mixture and mix until combined.
  5. Dust your surface with the reserved ground oatmeal and roll your dough to about a 1/4 inch thickness.
  6. Cut into desired shapes and place on a parchment paper lined cookie sheet.
  7. Bake treats for approximately 15 minutes, or until the edges start to brown.
  8. Cool completely before storing in an airtight container for up to a week.


Add additional peanut butter if the dough is too dry or additional oats if too sticky.

Be sure to use a peanut butter that does not contain xylitol, as it is harmful to dogs. Always double check with your vet before feeding your pet new foods.

Thank you to Three Little Ferns for this recipe!

Dog Cookies with Applesauce

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This recipe has a few more ingredients than the first two, but is still simple to make and most dogs LOVE applesauce.


  • 3 cWhole wheat flour
  • 2 tspground cinnamon
  • 1/2 capplesauce, unsweetened
  • 1egg
  • 1/2 cwater


  1. Preheat oven to 350 degrees
  2. Mix all ingredients until just blended
  3. roll out dough to 1/4″ thickness, and cut into bite size pieces or use cookie cutters
  4. Bake for 40 minutes, and cool for 2 hours.

Thank you to Just a Pinch for this recipe!

Dog Treats – DIY

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Watch the instructions on this recipe. You need to leave these in the oven for 20 minutes AFTER they are done baking.


  • 3/4 cup white whole wheat flour
  • 1/4 cup all purpose flour
  • 1/4 cup quick oats
  • 1/4 cup cornmeal
  • 1/2 cup water more if needed
  • 1/4 cup canola oil
  • 1 egg
  • 2 tablespoons natural peanut butter


  • Preheat oven to 350 degree F.
  • In a mixer combine water, oil, eggs and peanut butter. Mix until well combined. In a separate bowl, combine dry ingredients. Mix dry ingredients into wet ingredients and mix until well combined.
  • On a lightly floured surface, roll out dough to about 1/8″ thick. Using cookie cutters, cut dough into shapes. Place shapes on a baking sheet that has been lined with a silicone baking mat or parchment paper.
  • Bake for 10 minutes, remove from oven, turn treats over and return to oven to bake for another 10 minutes. Turn the oven off and leave treats in the oven for another 20 minutes. Remove from oven and allow to cool completely prior to serving to your dogs.

Thank you to Love From the Oven for this recipe!

Wholesome Homemade Dog Cookies

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This recipe is packed with wholesome ingredients and the cinnamon smells great when baking!


  • 1/4 cup peanut butter all natural, no sugar added
  • 2 tablespoons coconut oil
  • 1/2 cup pumpkin puree not pie filling
  • 1/4 cup applesauce all natural, no sugar added
  • 1 teaspoon cinnamon
  • 2 cups whole wheat flour


  • Preheat oven to 350 degrees F.
  • Mix together peanut butter and coconut oil until creamy and smooth.
  • Add in pumpkin and apple sauce, stir until completely mixed.
  • Stir in cinnamon until mixed through.
  • Slowly add in whole wheat flour. Stir until texture of a sugar cookie dough.
  • Flour your surface and roll out your mixture. Roll to 1/2-inch thickness. Treats will not rise.
  • Use a cookie cutter to cut treat and place them on your baking sheet lined with parchment paper or silpat.
  • Place in oven for 12-15 minutes.
  • ***Place treats on a cooling rack and make sure they are completely cool before putting them in a container.  If they are warm still this will accumulate mold within a few days.****

Thank you to Real House Moms for this recipe.

Dog Cookies with Honey Recipe

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This recipe is super simple because you can dump all the ingredients in one bowl, set it on mix and get great results!


  •  1 1/2 cups Whole Wheat Flour
  •  1/4 cup Beaten egg
  •  1/4 cup Water plus 2 Tbsp water
  •  1/4 cup powdered milk
  •  2 tbsp All Natural Smooth Peanut Butter
  •  1 tbsp Honey


  1. It is easiest to use a stand mixer and paddle attachment for mixing this. You can mix my hand but it takes a bit longer.
  2. Add all to mixing bowl. Set on low and let it mix.
  3. After a few minutes it will form a dough, (Trust me it takes a while) mix for an additional minute. Roll out dough to about 1/8 inch thickness onto a lightly floured surface. Use small cookie cutters of your choice repeating until all dough is used.
  4. If the dough dries out just wet your hands with water and knead the dough until it is the correct consistency again.
  5. Place them on a sheet of parchment or nonstick pan and bake in a 350 degree preheated oven for about 25 minutes until they are brown around the edges.
  6. Start to watch them at 20 minutes in your oven since the thickness of the cookies and ovens can vary
  7. .Leave them out to cool for 2 hours. The cookies should be crunchy.

Thank you to The Kitchen Magpie for this recipe!

Dog Cookies with Bacon Grease

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Dog’s love bacon and melted bacon fat is a great fat to use in dog cookies. However, these are rich and you will want to use them sparingly.


  1. 1 1/2 cups whole wheat flour
  2. 1/2 cup wheat germ
  3. 1/2 cup melted bacon fat
  4. 1 large egg
  5. 1/2 cup cold water


  1. Preheat your oven to 350 F.
  2. Combine all the ingredients in a large bowl and mix it by hand until a dough forms. Add flour if the dough is too sticky, and add bacon fat or water if it’s too dry.
  3. Roll out the dough on a floured surface and cut out shapes with cookie cutters. Place the cookies on a baking sheet and bake them for 20 minutes, or until slightly browned.
  4. The treats can be stored at room temperature in a sealed container.

Dog Cookies – Grain Free

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This clever recipe uses coconut flour instead of regular wheat flour and makes a tasty and healthy grain free dog cookie.


  • 1 1/2 cup coconut flour
  • 1/2 cup organic peanut butter
  • 3 eggs
  • 1/2 cup coconut oil melted then slightly cooled
  • 1 cup pumpkin puree


  • Preheat oven to 350 degrees.
  • Combine all ingredients in a large mixing bowl.
  • Roll dough out gently onto a cutting board dusted lightly with additional coconut flour, or onto a rolpat. Roll out to about 1/4 – 1/2 inch thick.
  • Cut out shapes using your preferred cookie cutters.
  • Transfer gently to a parchment lined baking sheet.
  • Bake for 13-15 minutes. Treats should have a slightly golden color around the edges.
  • Cool on cookie sheets before serving.
  • May be stored in airtight containers for up to three weeks.


Be sure to measure the coconut oil in its solid form, and THEN melt

Thank you to Urban Bliss Life for this recipe.

How to Make Cookie Dough

Best cookies ever!

Although every cookie has similar basic ingredients, including butter (or another fat), sugar, eggs, and flour, the method for making cookie dough can vary per recipe. We'll show you six important steps common to most cookie dough recipes. Use these tips, and your cookie dough recipe will turn out every time!

You'll learn how to look at an ingredients list to see if it will result in a cookie type that you love. If thin and crispy cookies are your favorite, chances are the recipe is made with all or mostly butter for the fat. If soft and cakelike is what you're looking for, the recipe probably uses all or mostly shortening.

Cut butter to soften butter

Butter and margarine at room temperature combine more easily and thoroughly with other ingredients in the dough. Allowing the butter to stand at room temperature for 30 minutes will bring it to the right consistency for mixing. It should be soft enough that you can make an indentation with your finger, but not to the point that it has started to melt. Do this whenever a recipe calls for softened butter or margarine. To speed the process, cut the cold butter into pieces.

Tip: Butter is best for baking cookies, but you can substitute margarine as long as it contains at least 80 percent vegetable oil. If the oil content doesn't appear on the label, check the calorie count. Margarines that have 100 calories or more per tablespoon contain 80 percent vegetable oil. Do not use products labeled vegetable oil spread, light or reduced-fat margarine, or diet spread.

Beat butter with electric mixer

Beat butter or shortening with an electric mixer until smooth. This ensures that the butter or shortening is sufficiently softened and mixes completely with the other ingredients, which eliminates lumps of fat in your homemade cookie dough.

Tip: The kind of fat used in a recipe can help make a cookie thin and crispy or soft and cakelike. Before continuing to read how to make cookie dough, think about what kind of cookie you want, and choose a recipe.

Beat dry ingredients with electric mixer

Beat in the sugar, baking powder and/or baking soda, and salt until the dry ingredients are combined with the butter. Continue to beat until the mixture lightens in color and consistency (this process is called creaming). Creaming incorporates tiny air bubbles into the cookie dough, making the cookies light and tender when you bite into them. Scrape the sides of the bowl as needed to make the mixture uniform. When all the ingredients are well combined, stop mixing. Overmixing can pop all the air bubbles you worked so hard to create, making the cookies more dense.

Beat eggs with electric mixer

Beat in the eggs. If the recipe calls for more than one, add eggs one at a time, beating on medium speed after each addition until all of the streaks of egg have disappeared.

Tip: Many recipes for baked goods call for eggs at room temperature, just like the butter. If you're relying on eggs for some leavening in your baking recipes, eggs will incorporate more air into your batter if they are not refrigerator-cold. Let eggs stand on the counter for 30 minutes before using them.

Beat in flour with electric mixer

Beat in as much flour as you can with the electric mixer. Some handheld mixers begin to strain when the dough becomes too stiff (you'll hear the motor slowing and working harder). Don't burn out the mixer; switch to a wooden spoon.

If you are using a stand mixer, you should be able to mix in all of the flour. Stop the mixer every now and then to scrape down the sides of the bowl. You should also be able to use the stand mixer to beat in oats, nuts, and/or chocolate pieces just until combined.

If you are using a handheld mixer, you likely will need to stir in the last of the flour with a wooden spoon or heavy-duty scraper. Stir in a little flour at a time to keep the flour in the bowl and not all over the counter. This also prevents pockets of flour from forming in the dough. Stir just until all of the flour is incorporated. If you overmix the cookie dough, the finished cookies may be tough. Stir in any remaining ingredients such as oats, nuts, and/or chocolate pieces.

Most cookies will take around 10 minutes per batch to bake, but check the specific cookie dough recipe you're following to make sure you bake the cookies the right amount of time. Times vary a bit depending on the ingredients and amounts. These chocolate chip cookies, for example, take 8–10 minutes per batch, while these oatmeal-raisin cookies can take up to 12 minutes if you're making larger cookies. These almond cookies are thicker, so they take a few extra minutes, while these sugar cookies do not.

Our Best Basic Chocolate Chip Cookies

We turn our classic cookie dough recipe into homemade chocolate chip cookies for a gotta-have-it treat. Grab a glass of cold milk, and enjoy.

Sugar cookies are everywhere for a reason—they're sweet, simple, and fun to decorate. We give you tips on how to make sugar cookie dough so you can make them for any occasion.

Best Copycat Lofthouse Cookie Recipe

16-07-2021 · April Preisler for Taste of Home. Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 3-inch round cookie cutter, cut out circles and transfer to a baking sheet.


You’re probably familiar with the colorfully frosted Lofthouse cookies at the grocery store. The soft, frosted sugar cookies are brightly frosted and sprinkled for the season—and extremely hard to resist! It’s easy to buy a package of cookies at the grocery store, but I think this Lofthouse cookie recipe might be even better than store-bought!

What Makes Lofthouse Cookies So Soft?

Unlike a standard sugar cookie, Lofthouse cookies are made with both baking soda and baking powder for a softer, less crumbly texture. The dough also includes sour cream to keep the cookies moist. The texture is soft and airy, like a cross between a cookie and a cupcake.

Copycat Lofthouse Cookie Recipe


  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 1 teaspoons vanilla extract
  • 1-1/2 cups full-fat sour cream

For the frosting:

  • 1 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • Pinch of salt
  • 4 tablespoons heavy whipping cream
  • Food coloring
  • Colorful sprinkles

Editor’s tip: Learn more about the different types of food coloring to find the one that’s right for this recipe.

Lofthouse Cookie Dry IngredientsApril Preisler for Taste of Home

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

Step 2: Cream butter and sugar

Lofthouse Cookie Fluffy ButterApril Preisler for Taste of Home

In the bowl of a stand mixer with the paddle attachment, cream together the butter and granulated sugar at medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.

Add the eggs, one at a time, beating until each is incorporated.

Lofthouse Cookie Add EggsApril Preisler for Taste of Home

Add the vanilla and sour cream and beat at low speed until just combined.

Lofthouse Cookie Add Sour CreamApril Preisler for Taste of Home

Step 3: Add the dry ingredients

Lofthouse Cookie Add Dry IngredientsApril Preisler for Taste of Home

Add in the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be slightly sticky. Divide the dough into two sections and flatten into rectangles about 1-½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm. (This is why it’s so important to chill cookie dough.)

Lofthouse Cookie Refrigerate DoughApril Preisler for Taste of Home

Step 4: Prepare the baking sheets

Preheat the oven to 425°F. Line large baking sheets with parchment paper and set aside.

Step 5: Roll out the cookie dough

Lofthouse Cookie Roll DoughApril Preisler for Taste of Home

Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 3-inch round cookie cutter, cut out circles and transfer to a baking sheet.

Alternatively, divide the dough into equal parts, around the size of golf balls. Place the dough balls onto the baking sheet and flatten slightly.

Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Cool cookies completely before frosting.

Step 6: Make the frosting

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar and a pinch of salt.

Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until you reach the desired consistency. Beat at medium-high speed for 1-2 minutes until light and fluffy. If desired, add food coloring and beat until combined.

Step 7: Frost the cookies

Lofthouse Cookie Frost CookiesApril Preisler for Taste of Home

Once cookies are completely cooled, frost and add sprinkles. Once frosting is set, store cookies in an airtight container or freeze.

How to Store Lofthouse Cookies

Lofthouse Cookies HorizontalApril Preisler for Taste of Home

Allow the frosting to set before storing. In an airtight container like this, gently place the cookies and divide layers with waxed paper. You can also store cookies in a single layer in a zip-close bag. Cookies will last for 1 week if stored properly. You can also freeze the cookies, thawing them in the refrigerator when needed.

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