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Types of Cookies

Brown Butter Bourbon Spice Cookies
Brown Butter Bourbon Spice Cookies

I made homemade pumpkin puree, roasted pumpkin seeds, chicken tortilla soup, and some fall-inspired granola and these heart-warming …

Butter Sugar
Butter Sugar

While butter cookies still have a high proportion of butter, the amount of flour and sugar is increased, which means they will hold their shape better than a shortbread. Butter cookies are great for rolling and cutting into shapes, offer a sturdier texture, and tend to ship well.

Chocolate Chip Chunk
Chocolate Chip Chunk

Chocolate chip cookies that are the best of both cookie worlds, crispy and chewy. Matcha Green Tea Chocolate Chip Cookies Soft and chewy pale green sugar cookies with white chocolate chips.

Chocolate Chip Cookies
Chocolate Chip Cookies

Step 1, Preheat oven to 350 degrees F (175 degrees C). Step 2, Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Step 3, Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

image: dishmaps.com
Chocolate Cookies
Chocolate Cookies

Step 1, Preheat oven to 350 degrees F (175 degrees C). Step 2, Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Step 3, Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Cinnamon Roll Sugar Cookies
Cinnamon Roll Sugar Cookies

It’s like sugar cookies and cinnamon rolls got together and had the most glorious of all babies: Cinnamon Roll Cookies! I took my extra-soft sugar cookie dough and rolled it up with some brown sugar and cinnamon, then glazed until perfection.

Dark Chocolate Pistachio Sea Salt Cookies
Dark Chocolate Pistachio Sea Salt Cookies

1/4 teaspoon salt. 1 1/2 cups dark chocolate chips. 1 cup shelled pistachios, coarsely chopped. smoked salt for topping. Place rack in the upper third of the oven and preheat oven to 300 degrees F. Line two baking sheets with parchment paper and set aside.

Ginger Cookies
Ginger Cookies

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Watch Now; Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Kitsilano Cookies
Kitsilano Cookies

This healthy cookie recipe makes crunchy-chewy cookies with lots of grains and textures (I especially love the popping of millet. And the chocolate bits.)

source: foodess.com
image: spud.ca
Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies

Chewy oatmeal cookies packed with walnuts and chocolate chips are easy to make, and your family will love the combination of flavors.

Oatmeal Raisin Cookies
Oatmeal Raisin Cookies

Step 1, Preheat oven to 375 degrees F (190 degrees C). Step 2, In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets. Step 3, Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Oatmeal Rasin
Oatmeal Rasin

Step 1, Preheat oven to 375 degrees F (190 degrees C). Step 2, In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets. Step 3, Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

image: dishmaps.com
Peanut Butter
Peanut Butter

Combine the peanut butter, white sugar and egg. Mix until smooth. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

Peanut Butter Cookies
Peanut Butter Cookies

To make a peanut butter cookie soft and chewy (as opposed to crispy), the cookie needs to have a higher moisture content than typical. You achieve this by using two large fresh eggs instead of just one, an entire cup of brown sugar (the added molasses has a 10% water composition), and overall less flour.

Rocky Road
Rocky Road

Cookie making is a great opportunity to get your kids …

source: momables.com
Snickerdoodle
Snickerdoodle

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.

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Snickerdoodles
Snickerdoodles

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes.

Sugar Cookies
Sugar Cookies

Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

White Chocolate Macadamia
White Chocolate Macadamia

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.