Chocolate Cookies Recipe
It’s a chocolate cookie recipe with a fun twist, powdered sugar coating! I love making these cookies because they’re just so different from any other cookie I like to make. When you roll the cookies into the sugar, it opens all these new possibilities! As the cookies bake, the white round cookies spread out and slowly reveal their chocolate undertones.
I made these cookies for a weekend snack one time, when I had the extra time it take to chill them. By Sunday night, they were all gone and my friends and family were wondering when more would be in the over! This chocolate cookie recipe produces a tasty chewy cookie that is a perfect balance of chocolate decadence and sugary sweetness. Enjoy a batch of these chocolate cookies for yourself!
Ingredients: [singlepic=125,320,240,,right]
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 8 tablespoons (1 stick) butter, melted
- 2 ½ cups all-purpose flour
- ½ cup plus 1 Tbsp. unsweetened cocoa powder
- 2 tsp. baking powder
- ½ tsp. salt
- 1 c. chopped pecans (optional)
- 1 ¼ cups confectioners’ sugar
Directions:
1) Combine granulated sugar, eggs and vanilla extract in a large bowl. Beat with an electric mixer set at high speed until blended. Add butter and mix well.
2) Sift flour, cocoa, baking powder and salt into a medium bowl. Add flour mixture to sugar mixture and mix well. Stir in pecans, if desired.
3) Chill, covered, until the dough is firm, about 2 hours.
4) Preheat the over to 350 degrees F.
5) Shape dough into 1-inch balls. Roll in confectioner’s sugar. Arrange 2 inches apart on baking sheets.
6) Bake until browned, about 10 minutes. Do not overbake; cookies should be deliciously chewy!
Yum! I can smell the cookies right now… well, even if only in my head! After writing this article, I think I’d like to go make some right now. You would too, don’t even lie! Let’s get started with these delicious chocolate cookies; recipe in hand!
Shortbread Cookie Recipe
Shortbread cookies are one of the first developed types of cookies, dating back to as early as the 12th century. It is said to have evolved from the medieval biscuit bread, in fact!
A traditional shortbread cookie recipe is made of one part sugar, two parts butter, and three parts flour. As you can see, this recipe follows that formula nearly exactly, which makes it great for people who have never baked shortbread cookies before. Read more
Homemade Fortune Cookie Recipe
Fortune cookies; many times these little cookies are more fun to open and read than they are to eat! With this fun fortune cookie recipe, you will never find yourself just opening the cookie, reading the fortune and leaving the rest.
Half the enjoyment of the fortune cookie will come from chowing down! Read more
Peanut Butter Cookie Recipe
Some days when I want a cookie, but I’m just not in the mood for chocolate (shocking, I know) I’ll reach into my kitchen cookie jar for that oh so delectable peanut butter cookie. This peanut butter cookie recipe is a great classic recipe which goes perfectly with a front porch swing and a big glass of milk.
My dad loves peanut butter cookies and this peanut butter cookie recipe is a great chewy cookie. He loves it when I make these cookies and if I scoop them a little smaller than usual no one seems to have a problem with eating half a dozen of them!
I never really mind too much… that just gives me an opportunity to make more and enjoy these peanut butter cookies right out of the oven! [singlepic=90,320,240,,right]
Yield: about 2 dozen cookies
Ingredients:
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, room temperature
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Directions:
1) Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients – flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.
2) Wrap dough in plastic and refrigerate at least 3 hours.
3) Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
Yum! Aren’t these peanut butter cookies delicious? If you love these cookies, but thin you might love them more if they were a tad chewier, try baking them at 300°F for 15 minutes.
For another little twist to these tasty cookies, try dropping a Hershey Kiss right in the middle of these cookies, pressing lightly, before baking. I like this little modification for these special peanut butter cookies and with this recipe, everyone will be satisfied. Enjoy your peanut butter cookie recipe and happy baking!
Snickerdoodle Cookie Recipe
I love all cookies, but I especially love snickerdoodles! All the men in my family are simply cinnamon-oholics! They love any cinnamon and so they especially love snickerdoodles! This snickerdoodle recipe is so delicious because the cookies are so huge! The cinnamon coating is not too light, yet not to heavy. I remember the first time I made this recipe, I was pretty skeptical of it.
As it turned out, these are now my family’s favorite cookies and it seems like I can’t keep up with growing demand. I don’t mind though. Because I’m doing the baking, I can always sneak a couple as soon as they come out of the oven. No matter what you have heard or what you believe, there is nothing better than warm snickerdoodles right from the over. It simply isn’t possible.
You too can enjoy this simple recipe. The ingredients are basic and you know they’re in the pantry right now. Why are you still reading? Unfortunately snickerdoodles don’t bake themselves and my cookies are almost done. I can smell the cinnamon right now…
Yield: about 20 (40 if the balls are very small) [singlepic=7,320,240,,right]
Ingredients:
- 2 ¾ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups sugar
- 2 large eggs
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
Directions:
1) Preheat oven to 350F. Sift together flour, baking powder and salt; set aside.
2) Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
3) Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
4) Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Enjoy!
These cookies are absolutely delicious and great for all occasions. From the outside of the sweet cinnamon to the inside of the warm goodness, these cookies are 100% right! A snickerdoodle recipe doesn’t have to be hard, which is great because this one isn’t!
Lovely Lemon Cookie Recipe
When life gives you lemons… make lemon cookies! They’re a classic favorite and this lemon cookie recipe is sure to please. Lemon cookies are notorious of reminding us of the simpler things in life and the relaxation that came along with it. A light and crisp lemon cookie at the tea party; a lovely lemon cookie for the open house; there really is no bad time for a delicious lemon cookie.
I remember when I first experimented with lemon cookie recipes it was all because I had had a rough day at school and my mother responded to my whining with an optimistic view of, “Well… when life gives you lemons…”.
I took her words to heart and immediately thought, “When life gives you lemons… make lemon cookies.” From that day forward, these cheery cookies always had a special way to brighten my day or spread cheer among the neighbors!
Lemon cookies are a remedy in my home! Although chocolate is equally as efficient, these lemon cookies make it so you can’t help but smile!
Yield: About 4 dozen cookies [singlepic=55,320,240,,right]
Ingredients:
- ½ cup (1 stick) butter, softened
- 1 cup sugar
- 1 egg
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- Dash ground nutmeg
- Yellow colored sugar (optional)
Directions:
1) Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Add egg, lemon juice and peel; beat until well blended.
2) Combine flour, baking powder, salt and nutmeg in large bowl. Gradually add flour mixture to butter mixture at low speed, blending well after each addition.
3) Shape dough into 2 logs, each about 1-1/2 inches in diameter and 6-1/2 inches long. Roll logs in yellow sugar, if desired. Wrap each log in plastic wrap. Refrigerate 2 to 3 hours or up to 3 days.
4) Preheat oven to 350°F. Grease cookie sheets. Cut logs into 1/4-inch-thick slices; place 1 inch apart on cookie sheets.
5) Bake about 15 minutes or until edges are lightly browned. Transfer to wire racks to cool. Store in airtight container… if they’re not all eaten when they’re still warm!
Again, these lovely lemon cookies go with just about anything and everything. In the summer, when other cookies may seem to heavy, it’s these fluffy lemon cookies that seem to call my name. A lemon cookie recipe is more than just an opportunity for an after school snack. It’s a chance at a happier day, and during stressful times, I for one will have my lemon cookie and eat it too!
Super Soft Sugar Cookie Recipe
Sugar cookies…there is just something about that pure, perfect delightful treat.
A perfect sugar cookie recipe produces a cookie that is just right and one that simply makes you smile.
Of course, everyone’s “Just right” is different. Some people want a soft and chewy sugar cookie, you know, the kind that are just great with a big glass of milk. On the other hand, some people want a firmer cookie, one which will hold up to frosting and icing and sprinkles or the tiny hands of “master chefs” creating a “masterpiece” in the kitchen with mom. So there is just not one “right” sugar cookie recipe, no worries…is is simply your preference. So are you a soft and chewy type or are you the one who just cannot live without the firmer cookie– the ones made for milk dunking?
The secret ingredient in these cookies is definitely the half cup of sour cream! That’s right, sour cream! Don’t toss out the recipe yet, give it a try. Trust me, this is going to be one of your favorites! There are few recipes which call for sour cream when it comes to sugar cookies, but it really helps to soften up this cookie and make them irresistible.
Yield: 6 dozen cookies [singlepic=56,320,240,,right]
Ingredients:
- 3 1/4 cups all-purpose flour, sift before measuring
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 1/2 cup sour cream
Directions:
1) In a bowl, sift together the sifted flour, baking soda, and salt. In a mixing bowl, cream butter, sugar, egg, and vanilla with an electric mixer. Beat for 2 minutes.
2) Add sour cream and half of the sifted dry ingredients; beat 1 minute.
3) Stir in remaining dry ingredients with a wooden spoon. Divide dough in half and roll each portion out on a lightly floured surface to 1/4-inch thick. Cut with floured cookie cutter.
4) Place cookies on greased cookie sheets; bake at 400° for 8 to 10 minutes.
5) Store soft sugar cookies in an airtight container.
For a little bit of a different taste in this sugar cookie, try adding a touch of ground nutmeg. I tried that for a school party last fall and my cookies were a huge hit. Everyone loved them and wondered what my secret was…of course, I wasn’t telling. It ended up being a fun and mysterious alternative to a regular sugar cookie. Another favorite trick is to dust the mix with a hint of cinnamon.
If you bake these cookies, people are sure to question the yummy snack! The neighbors are sure to be knocking on your door as soon as they smell the aroma of these decadent soft sugar cookies…so be sure to bake extras!
Peanut Butter Chocolate Chip Cookie Recipe
Do you ever have trouble choosing between your favorite chocolate chip cookie and the equally tantalizing peanut butter cookie?
If so, then look no further; this tasty peanut butter chocolate chip cookie recipe gives you a modern alternative to choosing between your two favorites! One batch and you’ll be hooked…just like my family!
Ingredients: [singlepic=57,320,240,,right]
- 1 cup flour
- ½ cup butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- ½ cup chocolate chips
- ½ cup peanut butter
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon vanilla
Directions:
1) Preheat oven to 350 degrees. Take a large cookie sheet and grease it with either a little bit of butter or non-stick cooking spray.
2) In a large bowl, mix the flour, brown sugar, and salt, until they are combined.
3) Add the egg, butter, peanut butter and the vanilla. Mix well and then fold in the chocolate chips.
4) Bake for 9-11 minutes or until the cookies are golden brown. Let them cool and then enjoy!
As most of you probably know, there are not many things in the world which are better than warm cookies and a tall glass of ice cold milk, so go ahead, put your feet up, reminisce about the good things that have happened in your life, and enjoy your warm cookies. Sometimes there’s just nothing better than the simple things in life.
This peanut butter chocolate chip cookie recipe is one of my family’s favorites! Soft and scrumptious…particularly decadent when it’s warm out of the oven…I can almost taste one now!
I hope that you will enjoy this peanut butter chocolate chip cookie recipe as much as we do.
Oatmeal Cookie Recipe
Another of my favorite oatmeal cookie recipes is a recipe that my mom gave me a long time ago.
She got this recipe from her friend, Judy. My mom and Judy attended nursing school together and Judy would often bring this yummy oatmeal cookie for lunch and the two friends would sit together, enjoying oatmeal cookies and studying for their next class.
Judy got the recipe from her mother, who called it The Pride of Iowa.
Now, I’ve never been to Iowa, but I do know a thing or two about cookies, especially when I am trying to decide if it is a cookie that I really like or not.
Well, having visited Iowa or not, I had no doubt that I really liked this cookie and ever since I first tried it I knew it was a cookie recipe that I would make over and over again. I also really like this recipe because it is so simple to make.
It is also an easy recipe if you are a beginning baker or even if you are a mom looking for a simple recipe to bake with your children. This is a perfect kid friendly recipe.
Every time I bake this oatmeal cookie, I think about my mom and her friend, Judy, studying for nursing school and enjoying this delicious cookie. I love recipes that mean something to me…like this one and the history about my mom and her friend…recipes that have a history seem like they just taste even better.
I hope that you love this oatmeal cookie as much as I do. [singlepic=58,320,240,,right]
Ingredients:
- 1 cup of brown sugar
- 1 cup of white sugar
- 1 cup of shortening
- 2 eggs, beaten
- 2 cups of flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 3 cups quick oats
- ½ cup pecan pieces
Directions:
1) Combine sugars and shortening. Cream well. Add eggs.
2) Sift the dry ingredients together and add to the creamed mixture.
3) Add vanilla and pecan pieces. Mix well.
4) Cover and chill several hours. Shape into round balls and flatten gently.
5) Bake at 350 degrees for 8-10 minutes or until golden brown.
6) Cool completely on wire racks. Enjoy!
Note: if you really like chocolate chips in your oatmeal cookies, then just add in a cup or so when you stir in the vanilla and pecan pieces.
I really love these cookies with some chocolate chips! If you heat them up in the microwave for a couple seconds, they’re just perfect with a glass of milk. Better yet, eat them once they come right out of the oven! Yummy!
Low Fat Oatmeal Cookie Recipe
Oatmeal cookies are delicious but what about a low fat oatmeal cookie? Its delicious too! These cookies dont use butter which greatly reduces the fat content and these low fat oatmeal cookies also have reduced sugar levels. Another well known trick in the kitchen is to use applesauce in the recipe to lower the fat content.
This yummy low fat addition gives the cookies a unique flavor without ruining the health factor of the cookie. Using egg substitute also helps to lower the fat content of the cookies. In my book, baking healthier cookies just means that I can enjoy more of them!
Ingredients:[singlepic=59,320,240,,right]
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons shortening
- 1 cup applesauce
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 egg (or cup egg substitute)
- 1 teaspoon vanilla
- 1 1/3 cup oats
- 1 cup raisins (optional)
Directions:
1) First, preheat the oven to 375 degrees. Lightly grease a large baking sheet with non-stick cooking spray.
2) In a large bowl mix together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, whisk together the shortening, applesauce, sugars, egg, and vanilla until the shortening begins to break up into smaller pieces.
3) Fold in the oats and raisins (if desired). Drop the batter in rounded tablespoons onto the cookie sheet. Bake your cookies for 10-12 minutes. Remove the cookies from the oven when theyre slightly browned on the edges, and then cool them for about 5 minutes. Enjoy!
This recipe offers a simple solution to a common problem; I want a cookiebut wait do I really need that?
Many of us go through the same conversation in our heads every time our sweet tooth beckons. But with this easy low fat oatmeal cookie recipe, you dont have to sacrifice the cookie; you can have a cookie, without having the guilt trip.