Cranberry Pistachio Wreath Cookies
These lovely little Cranberry Pistachio Wreath Cookies are wonderful for the holidays or any time of the year.
Tag: cookies
Alfajores
These tender, buttery cookies are filled with thick and creamy Dulce de leche, and rolled in coconut.
Coconut & Lime Cookies
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These light, lovely cookies are perfect for a spring or summer party, but my husband’s work crew liked them as Christmas cookies too! The original recipe came from The Christmas Baking Cookbook, circa 2024, and called them Snowballs. Because they were supposed to come out of the oven in a ball shape. Except they didn’t. I think maybe if you chill the dough, they’re more likely to hold their shape, but they’re delicious as regular flat cookies, so why bother with the extra step?
PrintCoconut & Lime Cookies
These lovely light cookies taste like a trip to the tropics!
- Prep Time: 10 minutes
- Cook Time: 15 minutes per sheet
- Total Time: 55 minutes, plus cooling time
- Yield: 36 Cookies
- Category: Dessert
- Method: Baking
Ingredients
1-1/2 Ounces Cream Cheese, Softened
Zest and Juice of One Lime
6 Ounces Confectioners Sugar
12 Ounces All-Purpose Flour
6 Ounces Caster or Superfine Sugar
1/4 Teaspoon Salt
8 Ounces Salted Butter, Softened
2 Teaspoons Vanilla Extract
1-1/2 Cups Shredded Sweetened Coconut
Instructions
Preheat your oven to 350 degrees and line your baking sheets with parchment.
Combine the lime juice and 1 Tablespoon of the cream cheese until smooth.
Whisk in the confectioners sugar, adding more lime juice if needed to get it to the desired consistency.
Set the glaze aside.
Combine the flour, caster sugar, lime zest, and salt in a large bowl. Add the butter one Tablespoon at a time and work it into the mixture with a pastry blender or a fork.
Work in the vanilla and remaining cream cheese until the mixture becomes a smooth dough.
Using a cookie or candy scoop, form into balls and place two inches apart on your prepared baking sheets.
Bake 15 minutes, or until light brown.
Cool then brush on the glaze and top with the coconut.
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Chocolate Star Cutout Cookies With Richmond Frosting
These rich chocolate cutout cookies start crisp like an Oreo, but mellow into a softer, chewy cookie after a few days in a storage container.
Cream Cheese and Butter Cookies
These delicate, buttery cookies can be dressed up for occasions, or dressed down for everyday. They’re delightful plain, but lend themselves to a variety of fillings, frostings, sugars, and more.
Buttery Snickerdoodle Bar Cookies
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I have a great recipe for Brit’s Favorite Snickerdoodles, but sometimes I don’t have the time or energy to make individual cookies. This bar cookies gives you the same buttery, complex flavor, while being SO MUCH FASTER!
PrintButtery Snickerdoodle Bar Cookies
These Snickerdoodle Bar Cookies give you the same buttery, cinnamon-y flavor as the originals, but with much less effort!
- Prep Time: 5 minutes
- Cook Time: 30-40 Minutes
- Total Time: 45 Minutes
- Yield: 12-18 bars
- Category: Cookies
- Method: Baking
Ingredients
1 Cup Salted Butter
1-1/3 Cups Granulated Sugar
1/3 Cup Brown Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
3-1/4 Cups All-Purpose Flour, Spooned
1 Teaspoon Baking Soda
3/4 Teaspoon Salt
1-1/2 Teaspoons Cream of Tartar
Topping:
1/3 Cup Granulated Sugar
1-1/2 Tablespoons Ground Cinnamon
1 12 Ounce Package White Chocolate Chips
Instructions
Preheat your oven to 350 degrees.
Using your electric mixer, cream the butter and sugars.
Add the eggs one at a time until combined into the batter.
Add the vanilla.
Combine the flour, baking soda, salt, and cream of tartar, and add to the batter slowly, until it forms a dough.
Place dough into a 13×9 pan that has been lined with parchment and sprayed with cooking spray or (preferably) Baker’s Joy.
Combine the cinnamon and sugar, and sprinkle on top of cookie dough.
Sprinkle on the white chocolate chips.
Bake for 30-40 minutes or until done. Cool completely before cutting into bars.
Notes
When I mention that the flour is spooned, it means that I spoon the flour into the measuring cup, rather than scooping the flour from the bag or canister with the measuring cup.
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Chewy German Chocolate Cookies
These lovely chocolate cookies aren’t very vintage, but they are very delicious!
Brit’s Favorite Snickerdoodles
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I don’t actually know where this recipe came from, since it’s written on a scrap of paper in my recipe box.
I do know that the first time I made these and took some to my friend Brit (because snickerdoodles are her favorite cookie), these became the standard that she measures all other snickerdoodles against.
High Praise, indeed.
PrintBrit’s Favorite Snickerdoodles
These lovely, tangy cookies are coated in yummy cinnamon-sugar, and go QUICKLY.
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes per sheet
- Total Time: 0 hours
- Category: Cookies
- Method: baking
Ingredients
1 cup unsalted butter
1-1/3 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour, spooned into measuring cup
1 teaspoon baking soda
3/4 teaspoon salt
1-1/2 teaspoons cream of tartar
Coating:
1/3 cup granulated sugar
1/2 Tablespoon ground cinnamon
Instructions
Preheat your oven to 350 degrees.
Using an electric mixer, cream the butter and sugars together.
Beat in the eggs, one at a time, then add the vanilla.
In a small bowl, combine the flour, salt, baking soda, and cream of tartar. Blend into dough just until fully integrated.
Using a small cookie/candy scoop, scoop the dough out into small balls and roll in cinnamon sugar.
Bake on a parchment-lined baking sheet (I do 9 at a time) for 9-11 minutes.
Sprinkle on additional cinnamon-sugar mixture.
Let cool completely.
Notes
Do not skip the cream of tartar–it’s what gives the cookies that lovely tang.
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Holiday Peanut Butter M&M Bar Cookies
This classic Peanut Butter & M&M Bar Cookie recipe comes from our friends at Jif Peanut Butter
