Jessica, Author at Family Cookie Recipes

CARROT CAKE COOKIES with CREAM CHEESE FROSTING

Jessica — Mon, 30 Mar 2026 17:45:35 +0000

Carrot Cake Cookies made from scratch with butter, sugar, egg, shredded carrots & cinnamon, then topped with cream cheese frosting and walnuts! Perfect for Easter!

Carrot Cake Cookies for Easter

The Best Parts of Carrot Cake – In Cookie Form: These cookies deliver warm cinnamon flavor and tender, buttery texture with real shredded carrots, giving you classic carrot cake vibes without the need for slicing or layering.
A frosting That Steals the Show: A thick, creamy frosting made with a full block of cream cheese adds rich tanginess that perfectly balances the sweet cookie base.
Finished with a Perfect Crunch: Chopped walnuts on top add texture and a nutty finish that complements the soft cookies and smooth frosting, making every bite feel bakery-worthy.

Ingredients for Carrot Cookies with Cream Cheese Frosting

Butter: ½ cup salted butter adds rich flavor and creates a soft, tender cookie texture.

Sugars: Granulated sugar provides structure and sweetness, while brown sugar adds moisture and a subtle caramel-like depth.

Egg: 1 large egg binds the ingredients together and helps create a chewy, cohesive cookie.

Leavening agents: Baking powder and baking soda work together to give the cookies a light lift and soft, cake-like texture.

Flour: Using 1 ½ cups all-purpose flour provides structure, giving the cookies enough stability to hold the carrots and frosting.

Cinnamon: Ground cinnamon adds warm, classic carrot cake flavor throughout each bite.

Carrot: ¾ cup finely shredded carrots add natural sweetness and moisture, keeping the cookies soft and flavorful.

Cream Cheese Frosting

Cream cheese: One 8-ounce block cream cheese, room temperature, creates a rich, tangy base that complements the sweetness of the cookies.

Sugar: Powdered sugar sweetens the frosting while giving it a smooth, spreadable consistency.

Walnuts: 1 cup chopped walnuts add a crunchy texture that finishes the cookies perfectly. We love how the earthy flavor of the chopped walnuts pairs with the sweetness of the frosting and carrots. Adding chopped walnuts is completely optional; you can swap them out for pecans if you prefer.

Tips for making this Carrot Cake Cookie Recipe

Full instructions in the recipe card below, but here are a few tips to help the baking process go smoothly!

Shred the carrots very finely: I recommend using a fine grater to shred your carrots. This helps better distribute the carrot flavor and helps prevent you from having crunchy pieces of carrot in your cookies.
Soften the cream cheese first: Room-temperature cream cheese blends smoothly with powdered sugar, while cold cream cheese can cause lumpy frosting.
Use the right size scoop: A #40 cookie scoop creates evenly sized cookies for consistent baking, but a large spoon works just as well if you don’t have one.
Cool completely before frosting: I recommend letting your cookies cool before frosting them so the frosting doesn’t start sliding off the cookies. This is mostly a risk right after the cookies come out of the oven, but they don’t take long to cool.

Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies made from scratch with butter, sugar, egg, shredded carrots & cinnamon, then topped with cream cheese frosting and walnuts!

Course Cookies, Dessert

Cuisine American

Keyword carrot cake cookies, Carrot Cake Cookies with Cream Cheese Frosting

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 409kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter
½ cup granulated sugar
½ cup brown sugar
1 egg
1 tsp baking powder
½ tsp baking soda
1 ½ cups all-purpose flour
2 tsp cinnamon
¾ cup carrots finely shredded

Frosting

8 oz cream cheese room temperature
2 cups powdered sugar
1 cup walnuts chopped

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment and set aside.
Combine your butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric mixer to beat the ingredients together on high speed until smooth.
Add the egg, beat again until it's thoroughly combined with the creamed sugar. Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, and cinnamon.
Fold in the shredded carrots, making sure that they are evenly distributed throughout your cookie dough. Use a large standard size cookie scoop or a large spoon to drop balls of cookie dough onto a baking sheet. Bake for 11 minutes.
Let your cookies cool on the pan for a few minutes and then transfer them to a wire cooling rack for 20 minutes. While your cookies are cooling, prepare your frosting. Whisk together the cream cheese and powdered sugar until smooth and creamy.
Use a piping bag or spatula to frost your cookies and then top them with the crushed walnuts. Serve and enjoy!

Notes

Store leftover cookies in an airtight container in the fridge for up to 5 days.

Cookies can be frozen for up to 2 months.

Nutrition

How long are these cookies good for?

Store your cookies in an airtight container in the fridge for up to 5 days. We prefer these cookies chilled, but they are also great at room temperature. Try to avoid stacking the cookies if you can.

Can I freeze these frosted carrot cake cookies?

The cookies freeze best unfrosted; add the cream cheese frosting and walnuts after thawing for the freshest taste.

Can I use pre-shredded carrots?

It’s best to shred fresh carrots yourself, as pre-shredded carrots are thicker and drier and won’t blend into the dough as well.

What alternate topping can I make instead of cream cheese frosting?

If you don’t like cream cheese you can make buttercream frosting instead. Replace the cream cheese with 1 cup of softened butter and a teaspoon of vanilla extract.

Enjoy more of our favorite Spring inspired cookies here:

These Spring Spritz Cookies are soft, buttery shortbread cookies made with just five simple ingredients, plus colorful M&Ms for a fun floral touch. They’re a cheerful treat that’s perfect for spring baking!
Sprinkle Cookies are soft, chewy sugar cookies loaded with colorful sprinkles, making them a fun and festive treat. Perfect for celebrating any holiday, they’re as delightful to look at as they are to eat.
Crisp on the outside and soft and chewy on the inside, these Lemon Crinkle Cookies are an ideal treat for spring baking.
Cheesecake Cookies bring all the rich, creamy flavor of classic cheesecake into an easy, handheld cookie. Soft graham cracker cookies bake with a cheesecake filling and finished with your favorite fruit or pie topping for a simple but impressive treat.
Our Lemon Blueberry Muffin Cookies are made from scratch with fresh blueberries and bright lemon flavor in every bite. A bakery-style treat you’ll love!

Carrot Cake Cookies are soft, flavorful cookies made from scratch with shredded carrots, warm cinnamon, and buttery sweetness. Topped with creamy cream cheese frosting and crunchy walnuts, they’re a handheld version of classic carrot cake that’s perfect for any occasion.

The post CARROT CAKE COOKIES with CREAM CHEESE FROSTING appeared first on Family Cookie Recipes.

FUNFETTI SANDWICH COOKIES

Jessica — Mon, 23 Mar 2026 18:36:24 +0000

Funfetti Sandwich Cookies made with buttery cookie dough baked with sprinkles, then sandwiched with a luscious vanilla buttercream! Perfect for birthdays or any celebration!

These Funfetti Cookies are the kind of treat that instantly make any occasion feel a little more special, with their soft, buttery texture and sweet vanilla buttercream filling. They’re perfect for birthdays, spring and summer celebrations, or anytime you want something fun, colorful, and crowd-pleasing. Families especially love making these together since they’re simple to assemble and full of nostalgic, sprinkle-filled joy. One bite and you’ve got a playful dessert that brings smiles all around!

Recipe Highlights

Double the Cookie Fun– Two soft, sprinkle-filled cookies sandwiched together with creamy buttercream give you the perfect balance of chewy, sweet, and rich in every bite.
Festive & Customizable– The colorful jimmies make these cookies instantly eye-catching, and you can easily switch up sprinkle colors to match holidays, birthdays, or themed celebrations.
Crowd-Pleasing Treat for Sharing– These are a hit with both kids and adults, making them ideal for parties, bake sales, or family gatherings where you want a dessert that disappears quickly.

Ingredients for Cookie Sandwiches

½ cup salted butter, softened – Provides rich flavor and a tender texture while creating the base of the cookie dough.

¾ cup light brown sugar – Adds sweetness, moisture, and a slight chewiness thanks to its molasses content.

¼ cup white granulated sugar – Helps the cookies spread and lightly crisp at the edges.

1 large egg – Binds the ingredients together and adds structure and moisture to the dough.

½ teaspoon baking soda – Helps the cookies spread and promotes a soft, tender texture.

1 teaspoon baking powder – Gives the cookies a bit of lift for a thicker, lighter consistency.

1 ½ cups all-purpose flour – Forms the structure of the cookies, giving them shape and stability.

½ cup jimmies sprinkles – Adds color, fun texture, and a festive look without melting into the dough.

Frosting Ingredients

¼ cup salted butter, softened – Creates a creamy, rich base for the frosting.

1 ½ cups powdered sugar – Sweetens the frosting and gives it a smooth, thick consistency.

1–2 tablespoons milk – Adjusts the frosting’s thickness for easy spreading or piping.

½ teaspoon vanilla – Adds classic flavor and warmth to the buttercream.

¼ teaspoon almond extract – Enhances the flavor with a subtle nutty note that complements the vanilla.

Tips & Tricks for making Festive Cookie Sandwiches

Let cookies cool fully before assembling– Since these use buttercream frosting, allow the cookies to cool for about 30 minutes so the frosting doesn’t melt or slide off when you add it.
Use consistent cookie sizing– A #40 cookie scoop (about 1 ½–2 tablespoons) helps keep all the cookies uniform in size, making it much easier to match them up into even sandwich pairs.
Lightly flatten the dough before baking– Gently pressing the dough balls into thick discs encourages more even spreading in the oven and results in flatter cookies that are easier to assemble.
Choose the right sprinkles & finishing touches– Use larger jimmies for the best “birthday cake” look, and if desired, roll the edges of the assembled cookies in extra sprinkles so they stick to the frosting for added color and texture.

How should I store Sandwich Cookies, and can they be frozen?

You can store these cookies in an airtight container on the counter for up to 5 days. While they can also be kept in the fridge, they tend to dry out about a day sooner there. They’re delicious served either chilled or at room temperature.

For longer storage, you can freeze the cookies (assembled or unassembled) in an airtight container for up to 2–3 months; just let them thaw in the fridge or at room temperature before serving.

Funfetti Sandwich Cookies

Funfetti Sandwich Cookies made with buttery cookie dough baked with sprinkles, then sandwiches with a luscious vanilla buttercream! Perfect for birthdays or any celebration!

Course Cookies, Dessert, treat

Cuisine American

Keyword Funfetti Sandwich Cookies, Sandwich Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 438kcal

Author Jessica & Nellie

Ingredients

Cookie Dough:

½ cup salted butter softened
¾ cup light brown sugar
¼ cup white granulated sugar
1 large egg
½ tsp baking soda
1 tsp baking powder
1 ½ cups all-purpose flour
½ cup jimmies sprinkles

Frosting Ingredients:

¼ cup salted butter softened
1 ½ cups powdered sugar
1-2 TBSP milk
½ tsp vanilla
¼ tsp almond extract

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
Cream the butter, brown sugar, and granulated sugar together in a large mixing bowl using an electric hand mixer on high speed. Once the butter and sugars are smooth and creamy, whisk in the egg until fully incorporated.
Slowly whisk in the flour, baking powder, baking soda, and sprinkles until no dry pockets remain in your cookie dough.
Use a standard size cookie scoop to drop balls of cookie dough onto a baking sheet. Flatten each ball slightly to create thick discs and bake your cookies for 12 minutes. Let your cookies cool on the counter for 30 minutes and prepare your frosting.
Whisk together the softened butter, powdered sugar, milk, and extracts until smooth and creamy. Use a piping bag or spatula to spread frosting over the bottom of half your cookies. Top with the remaining cookies to create your cookie sandwiches. Enjoy!

Notes

You can store your cookies on the counter for up to 5 days in an airtight container. You can store them in the fridge too, but we felt they dried out about a day faster that way. These cookies are great served chilled or at room temperature.

Nutrition

What kind of sprinkles should I use in this recipe?

You can use any kind of sprinkles, but larger jimmies work best for a vibrant look. It’s best to avoid sanding sugar since it tends to dissolve during baking and won’t give the same colorful “birthday cake” effect.

Can I add extra sprinkles to the outside of the sandwich cookies?

Yes, you can roll the edges of the assembled cream pies in additional sprinkles. They’ll stick to the buttercream and give the cookies a fun, colorful finish, though it will use quite a few sprinkles.

What’s the best way to apply the frosting?

Using a piping bag gives the cleanest, most uniform look when assembling the cream pies, but if you don’t have one, you can easily spread a thick layer of frosting with a spatula instead.

How do I keep the cookies from spreading too much?

Make sure your butter isn’t overly soft or melted, and lightly flatten the dough balls just before baking rather than pressing them too thin. Chilling the dough for 20–30 minutes can also help if your kitchen is warm.

Enjoy more of our favorite Sandwich Cookie recipes here:

Light, buttery cookies with a bright, tangy lemon cream filling—every bite our these Lemon Sandwich Cookies is fresh, zesty, and melt-in-your-mouth delicious!
Soft cookies filled with creamy strawberry buttercream create our Peanut Butter and Jelly Sandwich Cookies. One bite delivers that perfect sweet-and-salty combo everyone knows and loves.
These S’mores Cookie Sandwiches have the classic campfire-inspired flavor in every bite. Even if you don’t love s’mores, these soft, chewy cookie sandwiches are sweet, cozy, and hard to resist!
Strawberry Cake Mix Sandwich Cookies are made with freeze-dried strawberries and sandwiched around a simple cream cheese filling for the perfect creamy bite!
Peanut butter lovers rejoice—these Peanut Butter Sandwich Cookies are rich, satisfying, and the kind of treat everyone goes crazy for!
Pretty Pink Sandwich Cookies are made from simple pantry ingredients, then get filled with a smooth vanilla buttercream and finished with a pop of pink. Cute, classic, and irresistibly sweet treats!

Funfetti Sandwich Cookies are made with buttery sprinkle-filled cookies sandwiched around a luscious vanilla buttercream for a soft, sweet, celebration-worthy bite. Perfect for birthdays or any occasion, they bring colorful fun and bakery-style flavor to every cookie sandwich.

The post FUNFETTI SANDWICH COOKIES appeared first on Family Cookie Recipes.

FROSTED LEMON POPPY SEED COOKIES

Jessica — Mon, 02 Mar 2026 20:03:43 +0000

Frosted Lemon Poppy seed Cookies made with classic ingredients, plus fresh lemon zest to add bright, tangy flavor to the buttery sugar cookies!

Frosted Cookies for Lemon Lovers! 🍋

Bright Lemon Flavor in Every Bite: Fresh lemon zest in the cookies and real lemon juice in the frosting create a bold, tangy flavor that perfectly balances the buttery sugar cookie base.
Soft Cookies with a Subtle Crunch: These cookies bake up tender and soft, while the poppy seeds add just the right amount of texture without overpowering the cookie.
Creamy Lemon Frosting Finish: The smooth, citrusy frosting takes these cookies to the next level, adding sweetness and moisture that makes them feel bakery-worthy and extra indulgent.

Ingredients for Frosted Lemon Cookies

Butter: ½ cup salted butter (120 grams) softened, creates a soft, tender cookie while balancing the sweetness.

Sugars: Using both light brown sugar and granulated sugar adds moisture, a subtle caramel flavor, and helps the cookies spread slightly as they bake.

Egg: 1 large egg binds the ingredients together and adds structure and softness to the cookies.

Flour: Use 1 ¾ cups all-purpose flour (210 grams) to form the base of the dough, giving the cookies their shape and structure.

Leavening agents: Baking powder and baking soda work together to help the cookies rise gently and create a soft, tender crumb.

Poppy seeds: ¼ cup poppy seeds add a delicate crunch and visual appeal without overpowering the lemon flavor.

Lemon zest: Adding lemon zest creates bright, concentrated lemon flavor throughout the cookie dough.

Frosting: Combine ½ cup salted butter for a rich, creamy base, 2 ½ cups powdered sugar to sweeten and thicken it, and fresh lemon juice to add bright, tangy freshness that balances the sweetness and enhances the lemon flavor. If your frosting is too thick you can add an extra splash of lemon juice, milk, or water to thin it out.

Tips for making Frosted Lemon Poppyseed Cookies perfectly

Bold cookie flavor – For extra texture and flavor, sprinkle poppy seeds on top after frosting, add 1–2 teaspoons of lemon zest to the dough or frosting for a brighter citrus punch, and feel free to use unsalted butter—just add ½ teaspoon salt to the dough if you do.
Zest Before Juicing – Always zest the lemon before juicing it to ensure maximum flavor and avoid removing too much of the zest while extracting juice.
Even Cookie Scoops for Uniform Baking – Use a standard cookie scoop to make sure all cookies bake evenly. I used a #40 cookie scoop for my cookie dough. If you don’t have a cookie scoop then just make sure your cookie dough balls are about 1 ½ tablespoons size.
Don’t Skip Cooling Before Frosting – Let the cookies cool completely on a wire rack; frosting warm cookies will melt it and make it runny. Use a piping bag or a spatula to frost your cookies, whatever is easier for you.

How long are these Frosted Cookies good for?

These frosted lemon poppyseed cookies will stay fresh for up to 5 days in an airtight container at room temperature, keeping their soft texture and bright lemon flavor. Try to avoid stacking the cookies if you can to preserve the frosting.

For longer storage, place the unfrosted cookies in an airtight container or freezer bag and freeze for up to 2 months, then thaw at room temperature before frosting and serving.

Frosted Lemon Poppy Seed Cookies

Frosted Lemon Poppyseed Cookies made with classic ingredients, plus fresh lemon to add bright, tangy flavor to the buttery sugar cookies!

Course Cookies, Dessert

Cuisine American

Keyword Frosted Lemon Poppy Seed Cookies

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 383kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter 120 grams softened
½ cup light brown sugar 60 grams
½ cup white granulated sugar 50 grams
1 large egg
1 ¾ cups all-purpose flour 210 grams
¾ tsp baking powder
¾ tsp baking soda
¼ cup poppy seeds
2 TBSP lemon zest

Frosting

½ cup salted butter 120 grams room temperature
2 ½ cups powdered sugar 250 grams
Juice of 1 large lemon

Instructions

Preheat your oven to 350°F. Line 2 baking sheets with parchment and set aside.
Start by making your cookie dough. Combine the softened butter, brown sugar, and white granulated sugar in a large mixing bowl. Whisk until smooth and creamy.
Add the egg and whisk for about 1-2 minutes, or until the mixture develops a fluffy texture.
Slowly whisk in the flour, baking powder, baking soda, poppy seeds and lemon zest until no dry pockets remain.
Use a standard large size cookie scoop to drop balls of cookie dough onto a baking sheet. Space your cookies about 2 inches apart and bake them for 11 minutes.
Let your cookies cool on the pan for a few minutes and then move them to a wire cooling rack. Let your cookies cool for an hour on the counter.
Once your cookies are cooled, prepare your frosting by whisking together the butter, powdered sugar, and lemon juice. Use a spatula or piping bag to frost your cookies. Enjoy!

Notes

Store leftovers in an airtight container on the counter for up to 5 days.

Cookies can be frozen for up to 2 months.

Nutrition

What if my cookies turn out too flat?

If your cookies are spreading too much then the butter is likely too soft. Chill your cookie dough in the fridge for about 30 minutes and then continue baking.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but the cookies will still be soft and flavorful.

Can I make these cookies ahead of time?

You can prepare the dough a day in advance and refrigerate it, or bake the cookies and store unfrosted cookies in the freezer for up to 3 months. Frost just before serving.

Can I skip the frosting?

Yes! The cookies are delicious on their own, and skipping the frosting makes them slightly less sweet while still bursting with lemon flavor.

Enjoy more of our favorite Lemon cookies here:

These Buttermilk Lemon Cookies are soft, pillowy bites bursting with fresh lemon flavor, perfectly balanced by a sweet, tangy lemon-vanilla glaze. They’re a must-try for any citrus lover!
Turn classic pie flavors into adorable, bite-sized treats, with these Lemon Blueberry Pie Cookies. A buttery pie crust, blueberry filling, and finished with a lattice top—pie lovers won’t be able to resist!
Strawberry Lemon Thumbprint Cookies are packed with bright, fresh flavors—tender lemon-scented dough filled with sweet strawberry jam and finished with a tangy, zesty lemon glaze for the perfect balance of sweet and citrusy!
Our recipe for Lemon Pudding Sugar Cookies is made with lemon pudding mix adding a zesty punch and extra moisture that makes them even more irresistible than classic sugar cookies.
Frosted Lemon Sugar Cookies are bursting with fresh lemon flavor, made from a simple sugar cookie dough. Topped with easy piped rosettes for a treat that’s as delicious as it is beautiful.

Frosted Lemon Poppy seed Cookies are soft, buttery treats with a bright, tangy kick from fresh lemon, perfectly complemented by crunchy poppy seeds and a sweet, creamy frosting.

The post FROSTED LEMON POPPY SEED COOKIES appeared first on Family Cookie Recipes.

SHAMROCK LINZER COOKIES

Jessica — Tue, 24 Feb 2026 19:29:47 +0000

Shamrock Chocolate Linzer Cookies made with buttery crisp chocolate cookies sandwiched with a silky white chocolate ganache tinted green for St. Patrick’s Day!

A simple way to celebrate holidays like St. Patrick’s Day is to make festive cookies at home! These are delightful treats with fantastic chocolate flavor and creamy ganache filling. You’ll need a

Recipe Highlights

Festive Shamrock Surprise: A cute shamrock cutout reveals vibrant green ganache, creating a stunning contrast against the dark chocolate cookies—perfect for St. Patrick’s Day.
Rich Chocolate + Creamy Irish Cream Filling: Buttery cocoa cookies sandwich a silky white chocolate ganache infused with Irish cream or mint for a smooth, indulgent bite.
Impressive Yet Doable: These bakery-style sandwich cookies look elegant and gift-worthy, but are simple to make with basic ingredients and a little chill time.

Ingredients for Shamrock Linzer Cookies

All-purpose flour (1 ⅛ cups / 140 g) provides structure and stability so the cookies hold their shape when cut and sandwiched.

Unsweetened cocoa powder (½ cup / 50 g) adds rich chocolate flavor and gives the cookies their deep, dark color.

Powdered sugar (¾ cup / 75 g) sweetens the dough while keeping the texture tender and delicate.

Cold unsalted butter (¾ cup / 90 g, cubed) creates a buttery flavor and crisp, melt-in-your-mouth texture.

Large egg (1) binds the dough together and adds richness.

Heavy cream (2 ½ TBSP / 35 ml) adds moisture for a smooth, workable dough.

Irish cream liqueur (1 ½ tsp, optional) enhances the cookies with a subtle, complementary flavor note.

White Chocolate Irish Cream Ganache (Filling)

White chocolate (5.3 oz / 150 g, chopped) forms the sweet, creamy base of the ganache filling.

Heavy cream (3 TBSP / 50 g) melts the white chocolate into a smooth, silky consistency.

Irish cream liqueur (1 tsp, optional) or mint chip flavor (½ tsp) adds a festive flavor accent to the filling.

Green food coloring (as needed) tints the ganache a vibrant shamrock green for a festive finish.

Tips for making the cutest St. Patrick’s Day Cookies

Full instructions in the recipe card below, but here are a few tips for the baking process!

Keep the Butter Cold
Using cold butter is key to creating that tender, shortbread-like texture classic to linzer cookies, giving these chocolate rounds a delicate, crisp bite.
Balance the Sweetness with Cocoa
The unsweetened cocoa powder isn’t just for color—it deepens the chocolate flavor and balances the sweetness of the white chocolate ganache filling.
Heat Cream + Irish Cream Together
Warm the heavy cream and Irish cream in the same saucepan before pouring over the chocolate to ensure even flavor distribution and a smooth ganache that won’t separate.
Chill Cut Cookies Before Baking
After cutting the shamrock centers, chill the trays briefly to help the cookies hold their sharp shapes and prevent spreading in the oven.

Storing Green Linzer Cookies

Store the assembled cookies in a single layer in an airtight container to prevent cracking or sticking. If stacking, place parchment paper between layers to protect the shamrock cutouts and ganache. Keep at room temperature for up to 2 days in a cool, dry place, or refrigerate for up to 5 days. Let chilled cookies sit at room temperature for 20–30 minutes before serving to soften the ganache and restore their tender texture.

Shamrock Linzer Cookies

Shamrock Chocolate Linzer Cookies made with buttery crisp chocolate cookies sandwiched with a silky white chocolate ganache tinted green for St. Patrick's Day!

Course Cookies, Dessert

Cuisine American

Keyword Shamrock Linzer Cookies

Prep Time 30

Cook Time 8

Chill Time 1

Total Time 1 38

Servings cookies

Calories 196kcal

Author Jessica & Nellie

Ingredients

Chocolate Linzer Cookies

1 ⅛ cups all-purpose flour 140 g
½ cup unsweetened cocoa powder 50 g
¾ cup powdered sugar 75 g
¾ cup cold unsalted butter (90 g) cubed
1 large egg
2 ½ TBSP heavy cream 35 ml
1 ½ tsp Irish cream liqueur optional

White Chocolate Ganache (Filling)

5.3 oz white chocolate 150 g, chopped
3 TBSP heavy cream 50 g
1 tsp Irish cream liqueur OR ½ tsp mint chip flavor optional
Green food coloring

Instructions

Cream together the egg, butter, heavy cream, and Irish cream. Sift flour, cocoa powder, and powdered sugar and incorporate until a soft dough forms. Divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Set aside.
Roll the chilled dough on a lightly floured surface to about ⅛ inch (3 mm) thickness.
Cut half of the cookies as solid rounds. From the remaining half, cut out the centers using a tiny shamrock-shaped cookie cutter. Place cookies on prepared trays, spacing slightly apart.
Bake for 8–10 minutes, until set but not overbaked. The cookies should feel firm around the edges. Cool completely on a wire rack before filling.
Make the Green White Chocolate Ganache Filling: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and Irish cream together until just steaming (do not boil). Pour the hot cream mixture over the chocolate. Let sit for 1 minute, then stir gently until smooth. Add green food coloring until the ganache reaches a vibrant shamrock green.
Let the ganache rest at room temperature for about 20 minutes, until it thickens and becomes spreadable but not fully set. Spread or pipe a small amount of ganache onto the solid cookies. Top with the shamrock-cut cookies, gently pressing to sandwich. Let the cookies set at room temperature or refrigerate briefly before serving. Enjoy!

Notes

Store assembled cookies in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Nutrition

Can I freeze these Shamrock Linzer Cookies?

Yes, these cookies can be frozen and hold up well with proper storage. For best results, freeze the baked and cooled cookies unassembled, layered between parchment in an airtight container, for up to 2 months, then thaw and fill with fresh ganache.

Assembled cookies can be frozen in a single layer until solid, then stored with parchment between layers for up to 1 month; thaw overnight in the fridge and bring to room temperature before serving. Avoid opening the container while thawing to keep the shamrock cutouts and ganache intact.

Can I make the dough ahead of time?

Yes. The dough can be refrigerated for up to 2 days or frozen for up to 1 month.

Can I skip the Irish cream?

Yes, you can replace it with mint extract or my favorite, Mint Chocolate Chip Flavoring!

Why did my cookies spread too much?

Most likely causes of cookies spreading are if your butter was too warm or the dough wasn’t chilled long enough. Cookies can also spread if you overmix the ingredients.

Can I skip the cocoa powder?

You can, but you’ll need to replace it with additional flour. The chocolate base provides contrast that makes the green shamrock stand out visually.

How do I get clean shamrock shapes?

Dip the cutter in flour between cuts and press straight down without twisting.

Can I use gel or liquid food coloring?

Gel coloring is strongly recommended, liquid coloring can loosen the ganache and dull the color.

Enjoy more festive St. Patrick’s Day recipes here:

These Mint Chocolate Cake Mix Cookies are made with just 4 ingredients—easy, minty, chocolatey, and totally irresistible!
Celebrate with this soft, chewy St. Patrick’s Day Cookie Cake loaded with chocolate chips, green M&M’s, and a playful ring of green buttercream frosting—perfect for little leprechauns (and big ones too)!
Mint Chocolate Cookies are buttery shortbread treats dipped in rich chocolate and sprinkled with chocolate chips—festive green minty goodness perfect for St. Patrick’s Day!
Get festive with these St. Patrick’s Day Sprinkle Cookies—vanilla pudding cookies rolled in colorful green sprinkles, perfect for parties and sweet celebrations!
These Lucky Charms Sugar Cookies are soft, sweet, and totally festive for St. Patrick’s Day—cream cheese sugar cookies topped with buttery frosting and a crunchy sprinkle of Lucky Charms!
Our recipe for Mint Chocolate Chip Cookie Bars pack all the classic mint-and-chocolate flavor into one easy, chewy bar—perfect for a festive St. Patrick’s Day treat.

Celebrate St. Patrick’s Day with these Shamrock Chocolate Linzer Cookies—buttery, crisp chocolate cookies sandwiched with silky, green-tinted white chocolate ganache!

The post SHAMROCK LINZER COOKIES appeared first on Family Cookie Recipes.

COOKIE DOUGH BARS

Jessica — Tue, 03 Feb 2026 16:57:49 +0000

No-Bake Cookie Dough Bars made with butter, brown sugar, condensed milk, chocolate chips, heat treated flour & no eggs! Perfect treats for cookie dough lovers!

Cookie Dough lovers, these are for YOU! Soft, sweet classic chocolate chip cookie dough pressed into bars and topped with a silky smooth chocolate ganache. I like to cut them into small bars and freeze some for later!

No Bake Cookie Dough Ingredients

Flour: You need 2 cups of flour for the structure of this cookie dough.

Butter: Use ½ cup of butter, softened to room temperature, for the dough. Plus an additional 1 TBSP of butter for the chocolate topping.

Brown sugar: Adding ¾ cup of light brown sugar gives these bars a wonderful, sweet depth of flavor.

Condensed milk: Bind the ingredients by using one 14-oz can of sweetened condensed milk.

Vanilla extract: Enhance the incredible flavors with 1 ½ tsp of vanilla extract.

Salt: You’ll need ½ tsp of salt for the dough and some coarse sea salt to sprinkle on top of the bars.

Chocolate: For great flavor and texture, you need 3 cups of mini semi-sweet chocolate chips (divided) and 2 TBSP of white chocolate chips for a lovely drizzle on top of the bars.

Heavy cream: Mix ¼ cup of heavy cream with the chocolate chips to create a delicious ganache for the bars.

Tips for making No-Bake Cookie Bars

Full instructions in the recipe card below, here are just a few tips for helping make the process easier!

Heat Treating Flour- Why it’s necessary: Raw flour can contain harmful bacteria like E. coli. Heating the flour to 300°F for 5-6 minutes eliminates these risks, making the dough safe to eat without baking. This step is critical since no eggs or additional cooking will kill bacteria later.
Spreading Chocolate Ganache: Let the ganache cool for 5-10 minutes, stirring occasionally to prevent it from thickening too fast. You want it pourable but not hot when applying. Pour it evenly over the chilled cookie dough in the pan and spread quickly with an offset spatula or the back of a spoon. Work fast so the ganache sets with a smooth texture.
Chilling and Cutting the Bars: Cover the pan with plastic wrap and chill the bars for at least 4 hours to allow them to firm up fully. Longer chilling helps the bars hold their shape and resist crumbling. Use a sharp knife heated briefly under hot water, then wiped dry, to cut clean lines. Wipe the knife between cuts for smooth edges.

How long are these no-bake chocolate chip cookies good for?

Store the bars in an airtight container in the refrigerator. They will stay fresh for up to 5-7 days when kept cold and covered properly.

Can you freeze these no-bake cookie bars?

Yes, you can freeze the bars. Wrap them tightly in plastic wrap and place in a sealed freezer bag. They can last up to 1 month frozen. Thaw in the refrigerator before serving.

No-Bake Cookie Dough Bars Recipe

No-Bake Cookie Dough Bars made with butter, brown sugar, sweetened condensed milk, chocolate chips, heat treated flour and no eggs!

Course Cookie Bars, Dessert, no bake, No Bake Cookies, no bake dessert

Cuisine American

Keyword Cookie Dough Bars

Prep Time 20

Chill Time 4

Total Time 4 20

Servings servings

Author Jessica & Nellie

Ingredients

2 cups flour
½ cup butter softened to room temperature
¾ cup light brown sugar
14 oz sweetened condensed milk
1 ½ tsp vanilla extract
½ tsp salt
3 cups mini semi-sweet chocolate chips divided

Topping

¼ cup heavy cream
1 TBSP butter
2 TBSP white chocolate chips
coarse sea salt

Instructions

Preheat oven to 300°F. Line a cookie sheet with parchment paper and spread the flour evenly over the parchment paper. Let the flour cook for about 5-6 minutes and then remove from the oven. Allow the flour to cool completely.
Cream the butter, sugar, and sweetened condensed milk for 2-3 minutes using an electric mixer. Add the vanilla extract and salt, mix for another minute. Add the flour and 2 cups of chocolate chips, mix again until well combined.
Transfer the cookie dough to a 9×9 pan lined with parchment paper. Press it into the pan evenly. Place the pan in freezer to chill in the meantime.
Microwave the remaining 1 cup of chocolate chips with ¼ cup heavy cream and 1 TBSP butter for 1:30. Stir gently until the chocolate melts and the mixture is smooth. Let it cool for 5-10 minutes, stirring often.
Remove the pan from the freezer, pour the chocolate ganache on top and spread it quickly to coat the cookie dough.
Microwave the white chocolate chips for about 45 seconds. Stir until smooth, returning to microwave for :15 increments if needed. Drizzle lines on top of chocolate ganache. Top with coarse sea salt, if desired.
Cover and chill for at least 4 hours. Cut into bars and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to a week.

Bars can be frozen for up to a month.

Is it necessary to chill the no-bake cookie bars before serving?

Yes, you should chill the bars for at least 4 hours. This allows the dough to firm up and the chocolate ganache to set, making them easier to cut and enhancing the overall texture.

Can the butter be replaced with a non-dairy alternative?

You can substitute butter with non-dairy alternatives like vegan margarine or coconut oil. Choose a solid, room-temperature option to maintain the right consistency in your dough.

Are there any variations in no-bake cookie dough bars?

You can use different types of chocolate chips such as dark, white, or caramel-flavored chips. Nuts, butterscotch chips, or cookie butter chunks are also popular additions to customize the flavor.

Enjoy more no-bake cookies here:

Soft and chewy with a hint of vanilla, these No Bake Oatmeal Raisin Cookies use pudding mix for extra flavor and moisture—no oven needed!
Made with quick oats, coconut, walnuts, and melted chocolate, these simple No Bake Cookies skip the peanut butter but deliver rich, chewy goodness in every bite!
These cozy No Bake Gingerbread Cookies are full of warm spices, molasses, oats, and pudding mix—perfect for an easy holiday treat with no oven required!
Naturally sweetened with ripe bananas and loaded with oats, these Banana Oatmeal No Bake Cookies are soft, wholesome, and come together in just minutes!
Creamy Nutella adds rich chocolate-hazelnut flavor to these simple and satisfying Nutella No Bake Cookies.
These chewy Caramel Coconut No-Bake Cookies are made with brown sugar, honey, cream, toasted coconut, and oats for a rich caramel flavor and irresistible texture!

Cookie Dough Bars made with butter, brown sugar, sweetened condensed milk, mini chocolate chips, and heat-treated flour—totally egg-free and safe to eat! These soft, chewy bars taste just like classic cookie dough but in sliceable, no-bake form!

The post COOKIE DOUGH BARS appeared first on Family Cookie Recipes.

STRAWBERRY CAKE MIX COOKIES

Jessica — Mon, 02 Feb 2026 22:31:07 +0000

Strawberry Cake Mix Cookies made with just a cake mix, eggs, butter & pink candies for a soft, chewy cookie with fantastic flavor; perfect for Valentine’s Day!

This cake mix cookie recipe is simple, delicious, and perfect for so many occasions. I like to keep a variety of cake mixes on hand—strawberry is one of my kids’ favorites—and I especially love making these around Valentine’s Day as a fun treat to share at school. Adding pink, white, and red chocolate candies makes them extra festive and fun.

Strawberry Cake Mix Cookies Ingredients

Cake mix: Use one 15.25-oz box Strawberry Cake Mix. I am partial to any super moist cake mix, but whatever you prefer will work. you can also add ½ tsp strawberry emulsion… it adds more strawberry flavor

Eggs: You will need 2 eggs to help bind ingredients together.

Butter: Add melted butter to soften the dough and lend to chewy cookies. Alternately, you can use vegetable oil, light olive oil or coconut oil.

Chocolate chips: For extra chocolatey goodness add white chocolate chips to the dough. The recipe calls for 1 ½ cups white chocolate chips, but I like to use half white chocolate chips and half M&M candies for a fun pop of color.

Tips for Successful Cake Mix Cookies

Here are a few things to know about making cake mix cookies:

You can use vegetable oil in the dough instead of butter. I actually think I like the cookies with oil better, which makes sense being as it’s 100% fat, instead of having some water content as butter does.
The dough will be thick… and as it sits, it will get thicker! It’s fine, just scoop it out and onto the pan. You can wet your fingers just slightly and pat down any rough edges of the cookies… or just leave them and they’ll round out as they’re baked.
Don’t skip the step to top your cookies with more M&M’s, chocolate chips, etc. It makes them look so pretty!

Strawberry Cake Mix Cookies

These Strawberry Cake Mix Cookies use just four simple ingredients—cake mix, eggs, butter, and white chocolate chips. They’re soft, sweet, and packed with strawberry flavor in every easy bite!

Course Cookies, Dessert

Cuisine American

Keyword cake mix cookies, Strawberry Cake Mix Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 103kcal

Author Jessica & Nellie

Ingredients

15.25 oz box strawberry cake mix
2 eggs
⅓ cup melted butter or vegetable oil
1 ½ cups white chocolate chips you can also use M&M candies.
½ tsp strawberry emulsion or extract (optional)

Instructions

Preheat oven to 350°F. Line two cookie sheets with parchment paper, set them aside.
Combine cake mix and eggs in a medium mixing bowl. Add the melted butter (or oil, for softer cookies!) and strawberry emulsion. Mix well.
Fold in the white chocolate chips/candies and stir to combine. I prefer to stir the candy in by hand so that they don't get crushed.
Use a medium 1.5 TBSP cookie scoop to measure out dough and place on the cookie sheets. Top with a few more chocolate candies!
Bake for 8-10 minutes. Once they are done, remove from oven and let them rest for another 3-5 minutes on the hot cookie sheet. Transfer to baking racks to cool completely. Enjoy!

Notes

These strawberry cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

How do I store my cookies to keep them fresh longer?

When stored properly cookies can stay fresh for 1-2 weeks. If you have a favorite cookie jar with an air tight container that would be great. I also was taught a trick by my mother-in-law that has been a game changer. I add a piece of bread to my cookie container, the moisture from the bread keep the cookies moist a bit longer. I know, it sounds crazy but I promise it works!

Can I use different flavor cake mix for this recipe?

You sure can! My family and I are partial to strawberry cake, but you can switch up the cake flavor based on your tastes. Also, you can switch up the cake flavor and turn these cookies into several different holiday cookies. Do a white cake and add red/white/blue candies and you’ve got a festive 4th of July treat. The sky is the limit!

How do I stop my cookies from spreading so much?

This is a common cookie problem, but totally fixable! If you have a silicone baking mat that would be a perfect solution. This type of baking mat grips the bottom of the cookie dough and prevents them from spreading too much. You also can use parchment paper, one of our tips above, this will also help prevent the cookies from spreading.

Enjoy a few of our other favorite cookie recipes here:

Made with pudding mix and white chocolate chips, Banana Pudding Cookies are a fun and delicious twist on a classic favorite.
These Cherry Chocolate Chip Cookies are soft, chewy, and bursting with sweet cherry flavor in every bite. With bits of maraschino cherries and rich chocolate chips, they’re a fun twist on the classic cookie you’ll want to bake right away.
Raspberry Meltaway Cookies truly melt in your mouth, thanks to a soft dough made with cornstarch and powdered sugar. Topped with a simple almond glaze swirled with raspberry jam, they’re as beautiful as they are delicious.
Our recipe for Frosted Strawberry Cookies are made with fresh strawberries for a bright, irresistible flavor. Topped with a luscious strawberry buttercream you’ll absolutely love.
Made with fresh blackberries and a hint of lemon for a bright, fruity flavor. These Blackberry Cookies are simple to make and perfect for any occasion.

Strawberry Cake Mix Cookies come together with just four simple ingredients—cake mix, eggs, butter, and white chocolate chips. Soft, sweet, and full of strawberry flavor, they’re an easy treat everyone will love!

The post STRAWBERRY CAKE MIX COOKIES appeared first on Family Cookie Recipes.

CHOCOLATE LAVA COOKIES

Jessica — Mon, 26 Jan 2026 05:40:00 +0000

Chocolate Lava Cookies made with a buttery chocolate cookie dough stuffed with smooth chocolate ganache, which is the lava in these decadent chocolate treats!

Have you ever had homemade chocolate lava cakes, with their decadent soft filling that seeps out a bit when you sink your fork in it?? These are those cakes, only in cookie form! We took a silky chocolate ganache and stuffed it in a chocolate cookie, then baked it to mini lava cake perfection. We hope you enjoy them!

Cookies for Chocolate Lovers

Molten Chocolate Center: Each cookie is stuffed with a chilled chocolate ganache that melts as it bakes, creating a rich lava center with zero guesswork.
Deep, Double-Chocolate Flavor: Cocoa powder in the dough plus a ganache filling delivers an intensely chocolatey cookie without being overly sweet.
Bakery-Style Results at Home: These cookies look and taste impressive but use simple ingredients and straightforward steps—no special tools required.

Ingredients for Chocolate Lava Cookies

Chocolate Ganache Lava Filling:

Chocolate: Melt down ¾ cup chocolate chips to create the rich, smooth chocolate center that becomes the gooey lava.

Heavy cream: Adding heavy cream helps the chocolate melt into a silky, scoopable ganache.

Chocolate Cookie Dough:

Butter: ½ cup butter, softened, provides richness, moisture, and that soft, buttery cookie texture.

Sugars: Brown and white sugar work together to add moisture and subtle caramel flavor, and help the cookies spread while staying perfectly chewy.

Egg: 1 large egg binds the ingredients together.

Flour: All-purpose flour forms the base of the dough and gives the cookies their shape.

Cocoa powder: ½ cup + 2 TBSP cocoa powder, divided, delivers deep chocolate flavor throughout the cookie dough. Using Dutch cocoa powder will make the cookies extra rich and decadent—if you don’t have it, dark or regular cocoa powder works just as well.

Leavening agents: Combining baking powder and baking soda helps the cookies rise, spread properly, and stay soft and chewy.

Salt: Balances the sweetness and enhances the chocolate flavor by adding ¼ tsp salt.

Tips for making Lava Cookies

Chill the ganache until scoopable, not rock-hard: It should hold its shape but still be easy to portion so it melts perfectly inside the cookies while baking.
Coat the ganache in cocoa powder before stuffing: This extra step prevents the filling from sticking to the dough and helps keep the lava centered instead of leaking out.
Fully seal the dough around the ganache: Any thin spots can cause the filling to escape, so gently smooth and check the seams before baking.
Let the cookies cool before moving: The molten ganache makes the cookies delicate right out of the oven, but allowing them to cool on the baking sheet for just a few minutes helps them set and hold together.

How long are these Chocolate Lava Cookies good for?

These lava cookies are best enjoyed fresh the day they’re baked, when the centers are perfectly molten. They’ll stay good in an airtight container at room temperature for up to 5 days.

Freezing is highly recommended for this recipe! Freeze the fully assembled, unbaked cookies for up to 3 months, then bake straight from frozen. Just add 1–2 extra minutes to the bake time for fresh, gooey centers anytime.

Chocolate Lava Cookies

Chocolate Lava Cookies made with a buttery chocolate cookie dough stuffed with smooth chocolate ganache, which is the lava in these decadent chocolate treats!

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Lava Cookies

Prep Time 30

Cook Time 11

Chill Time 1

Total Time 1 41

Servings cookies

Calories 286kcal

Author Jessica & Nellie

Ingredients

Chocolate Ganache Lava Filling:

¾ cup chocolate chips
½ cup heavy cream

Chocolate Cookie Dough:

½ cup butter softened
½ cup brown sugar
½ cup white granulated sugar
1 large egg
1 ¼ all purpose flour
½ cup + 2 TBSP cocoa powder divided
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

Instructions

Start by making your chocolate ganache filling. Combine the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 1:30 and then stir gently. Continue heating for 30 seconds at a time as needed until the mixture is smooth. Chill your ganache in the fridge for about an hour, or until holds its shape when scooped.
Once the ganache is set preheat your oven to 350°F and make your cookie dough. Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to beat the ingredients together until smooth and creamy.
Add the egg and beat again until the egg is thoroughly combined with the creamed sugar. Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, salt and 1/2 cup of cocoa powder. Make sure there are no dry pockets in your cookie dough.
Use a large size #40 cookie scoop to drop balls of cookie dough onto a large baking sheet. Flatten each ball into a flat disc. Set the baking sheet aside.
Use a tablespoon to drop small scoops of the chocolate ganache into a bowl with the remaining 2 TBSP cocoa powder. Toss the ganache ball in cocoa powder and then place a ball of ganache on each cookie dough disc. Wrap the cookie dough around the ganache making sure the ganache is completely enclosed. Bake the cookies for 11 minutes.
Let your cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. Enjoy!

Notes

Store cookies in an airtight container on the counter for up to 5 days.

Freeze the fully assembled, unbaked cookies for up to 3 months, then bake straight from frozen—just add 1–2 extra minutes to the bake time

Nutrition

Can I add toppings to these cookies?

Yes! These cookies are delicious finished with a sprinkle of flaky sea salt for contrast or a dusting of powdered sugar for a simple, elegant touch.

Why didn’t my cookies have a lava center?

If the cookies were overbaked or the ganache wasn’t chilled enough, the center can fully set instead of staying molten—pull them at 11 minutes for best results.

Can I make the ganache ahead of time?

Yes! The ganache can be made up to 2 days in advance and stored covered in the refrigerator until ready to use.

Can I use milk chocolate instead of semi-sweet chocolate chips?

You can, but the center will be sweeter and slightly softer, so chilling the ganache well is especially important.

Love chocolate? Enjoy our favorite chocolate cookies here:

Chewy Chocolate Pudding M&M Cookies are packed with colorful M&Ms and made extra soft with chocolate pudding—fun, festive, and totally addictive!
Indulge in Raspberry Chocolate Thumbprint Cookies with a sweet-tart raspberry jam center—perfectly gooey, perfectly chocolatey, and impossible to resist!
Fudgy Chocolate Pecan Crinkle Cookies get a holiday upgrade with a glossy chocolate glaze and a crunchy pecan on top—rich, nutty, and utterly irresistible! Perfect for gifting or snacking this season.
Chocolate Hazelnut Cookies get a Nutella twist and a crunchy hit of hazelnuts—basically Ferrero Rocher in cookie form!
Rich Sour Cream Chocolate Chip Cookies made with sour cream, butter, and heaps of chocolate chips—extra moist, extra chocolatey, and totally irresistible!
Decadent treats topped with gooey coconut-pecan frosting—just like the Crumbl favorite. These Copycat Crumbl German Chocolate Cake Cookies are totally irresistible!

Chocolate Lava Cookies are rich, gooey, and pure chocolate bliss in every bite. Silky chocolate ganache made from chocolate chips and heavy cream—each bite delivers a rich, gooey, melt-in-your-mouth chocolate experience!

The post CHOCOLATE LAVA COOKIES appeared first on Family Cookie Recipes.

LEMON BUTTERMILK COOKIES

Jessica — Mon, 05 Jan 2026 23:03:07 +0000

Buttermilk Lemon Cookies made with a soft, pillowy dough flavored with fresh lemon juice and zest, baked & glazed with lemon vanilla icing.

If you’re looking for a cookie that balances rich buttermilk with bright lemon flavor, these Iced Lemon Cookies are a great choice! They use both butter and shortening to give you a tender, soft texture while the combination of lemon zest and juice adds a fresh twist. With a smooth lemon icing on top, these cookies offer a perfect mix of sweet and citrus to enjoy anytime.

Highlights of this cookie recipe

Amazing taste & texture. You’ll appreciate the blend of butter and shortening in this recipe. Butter adds rich flavor, while shortening helps keep your cookies tender and soft. This combo gives you the best of both worlds in texture and taste.
No need to wait around! These cookies don’t require chilling the dough. You can mix up the ingredients and bake right away, saving you time and effort in the kitchen.
Bright lemon flavor. The lemon shines through with fresh zest and juice in the dough and the icing. This gives your cookies a zesty, citrus taste that’s refreshing without being overpowering.

Ingredients for Buttermilk Cookies with Lemon

Butter & shortening: You need ½ cup of EACH butter (softened) and shortening for this cookie recipe.

Sugar: Adding sugar gives the cookies a soft texture and sweet taste.

Eggs: Use two eggs, separated, for binding the ingredients together.

Buttermilk: The secret to soft, pillowy cookies is by adding buttermilk to the mixture.

Flour: The structural base of this dough is 5 cups all-purpose flour.

Leavening agents: Help the cookies rise as they bake with 2 tsp of EACH baking powder and baking soda.

Salt: Balance the flavors by adding some salt to the cookie dough.

Lemon flavoring: Give the cookies great flavor with 2 TBSP of EACH lemon zest and juice.

Icing

Powder sugar: You’ll need 2 ½ cups of powdered sugar for the base of this cooking topping.

Butter: Use butter to give the icing a creamy, rich taste.

Lemon flavoring: For more citrus flavor, add 1 TBSP of EACH lemon juice and grated lemon zest.

Extract: Enhance the icing with ½ tsp of vanilla extract.

Tips for making Buttermilk Lemon Cookies

Full instructions in the recipe card below, but here are a few tips for getting you started.

When mixing, take time to cream the butter and shortening with the sugar. Creaming until the mixture is light and fluffy traps air, giving your cookies a better rise and tender crumb.
Use fresh lemon zest and juice for the best flavor. Avoid bottled juice as it can taste artificial and dull the lemony brightness of your cookies.
When spreading your icing, work while the cookies are cool but not cold. The butter in the icing melts smoothly, creating a nice shiny finish.

Storage and Freshness Tips for Lemon Cookies

Store your baked cookies in an airtight container at room temperature. They stay fresh for up to 5 days without losing softness. Adding a slice of bread inside the container helps maintain moisture by absorbing excess air and balancing humidity.

If you want to keep them longer, place parchment paper between layers to prevent sticking. Avoid refrigerating as it can dry them out faster.

Can you freeze Buttermilk Lemon Cookies?

These baked cookies can be frozen for up to three months when stored in an airtight container. I suggest adding the icing AFTER the cookies are defrosted at room temperature.

You can also freeze the dough in pre-measured balls on a baking sheet for 1-2 hours before transferring to a freezer bag. This prevents them from sticking together. Cookie dough can be stored frozen for up to three months, letting you enjoy freshly baked lemon cookies anytime without extra prep.

Buttermilk Lemon Cookie Recipe

Buttermilk Lemon Cookies made with a soft, pillowy dough flavored with fresh lemon juice and zest, baked & glazed with lemon vanilla icing.

Course Cookies, Dessert

Cuisine American

Keyword Buttermilk Lemon Cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 99kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup shortening
2 cups sugar
2 eggs separated
1 cup buttermilk
5 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
2 TBSP lemon zest
2 TBSP juice

Lemon Icing

2 ½ cups powdered sugar
1 TBSP butter softened
1 TBSP lemon juice
1 TBSP grated lemon zest
½ tsp vanilla extract

Instructions

Preheat oven to 325°F. Line two baking sheets with parchment paper and set them aside.
In a bowl, cream the butter, shortening, and sugar until light and fluffy, this takes about 5-7 minutes. Then beat in the egg yolks and buttermilk.
Whisk the flour, baking powder, baking soda, and salt in a separate bowl; add it to the creamed mixture alternately with lemon juice and zest. Add the egg whites and beat again until smooth.
Drop the dough by rounded teaspoonfuls onto the prepared cookie sheets. Bake about 10 minutes, let cool 2 minutes, then transfer to wire racks to cool completely.
For the icing, combine all ingredients and whisk until smooth. Spoon or spread onto cooled cookies. Serve & enjoy!

Notes

These buttermilk lemon cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before adding the icing and serving.

Nutrition

What’s the difference between using butter versus shortening?

Butter adds a rich, creamy flavor and helps cookies spread out more while baking. Using shortening keeps cookies soft and thick because it has a higher melting point than butter. We mix both in this recipe for a balance of flavor and texture.

Can I use packaged lemon juice for this recipe?

Packaged lemon juice works, but it often lacks the fresh brightness of real lemon juice and zest.

Fresh lemons provide more vibrant flavor and natural oils, which enhance cookie taste and aroma.

How does buttermilk affect the texture of cookies?

Buttermilk makes cookies tender and moist due to its acidity and fat content. It also reacts with baking soda to help cookies rise and develop a soft, cake-like texture. This ingredient is a key to the deliciousness of these cookies!

Try more of our favorite lemon flavored cookies here:

Our recipe for Lemon Pudding Sugar Cookies create chewy treats bursting with citrusy flavor! The addition of a pudding mix sets them apart from traditional sugar cookies.
These bright Lemon Sandwich Cookies are simply heavenly! The buttery cookie combined with the creamy lemon filing makes for perfectly sweet treats.
Try this unique recipe for Lemon Meringue Pie Cookies. A shortbread cookie topped with lemon curd & toasted meringue, a twist on a classic!
Lemon Blueberry Muffin Cookies are two treats in one. If you love muffin tops, these cookies are for you!
Another favorite recipe of ours is this Cake Mix Lemon Oreo Cookies. Using only a handful of ingredients, these cookies come together easily!
For more great taste & texture, try these Lemon Raspberry Cookies. Made with lemon pudding mix & raspberries, these cookies do not disappoint!

Buttermilk Lemon Cookies made with both butter and shortening, resulting in a soft texture and rich taste. Glazed with lemon vanilla icing these cookies are a fresh, bright treat everyone loves!

The post LEMON BUTTERMILK COOKIES appeared first on Family Cookie Recipes.

NESTLE TOLL HOUSE COOKIE BARS

Jessica — Mon, 29 Dec 2025 23:34:49 +0000

Nestle Toll House Cookie Bars recipe from the nostalgic yellow bag of chocolate chips with a few tweaks to make them even BETTER! Fantastic buttery chocolate chip cookie bar recipe with perfect flavor & texture.

If you grew up baking with the classic yellow bag of Nestlé Toll House chocolate chips, you’ll appreciate this cookie bar recipe! I made just a few adjustments that improve both the flavor & texture. These bars combine the nostalgic taste you love with a perfect balance of softness and chewiness that makes them even better than the original!

Ingredients for Chocolate Chip Cookie Bars

Butter & shortening: Start with ½ cup butter (softened) and ½ cup shortening butter flavored to balance moisture and structure. Using both creates a tender, chewy base with fantastic flavor.

Sugars: For sweetness, blend ¾ cup granulated sugar and ¾ cup packed brown sugar. Brown sugar adds moisture and depth from its molasses content.

Extract: Add 1 tsp of vanilla extract to flavor the dough well.

Eggs: Bind the ingredients with 2 large eggs.

Flour: For the structural base of the dough, you need 2 ½ cups of all-purpose flour.

Baking soda: 1 ¼ tsp of baking soda is the leavening agent in this cookie recipe.

Salt: Enhance the sweet flavors by adding 1 tsp of salt.

Chocolate chips: Mix in 2 ½ cups of NESTLÉ TOLL HOUSE Semi-Sweet Chocolate chips for nostalgia and classic chocolate distribution.

Coarse sea salt: A sprinkle of coarse sea salt on top is optional but can enhance the sweetness and balance overall flavor.

Baking Tips for Consistently Great Results

Use an oven thermometer to ensure your oven’s temperature is accurate; too hot causes over-browning, too cool results in underbaked bars.
Line your pan with parchment paper with overhang for easy removal and clean edges.
Don’t overbake. The center should be just set and slightly soft. Cookie bars continue to firm as they cool.
Cool bars in the pan on a wire rack before cutting to maintain structure and avoid crumbling.

How long are these Nestle Toll House Cookie Bars good for?

Store your cookie bars in an airtight container at room temperature to maintain softness. They stay fresh this way for about 3 to 5 days. Avoid refrigeration, as it can dry out the bars and affect the texture.

If you want to keep them longer, wrap the bars tightly in plastic wrap and freeze for up to 3 months. When ready to eat, thaw the bars at room temperature or warm them briefly in the microwave.

NESTLE TOLL HOUSE COOKIE BARS Recipe

Course Cookie Bars, Cookies, Dessert

Cuisine American

Keyword Nestle Tollhouse cookie bars

Prep Time 15

Cook Time 25

Total Time 40

Servings cookies

Calories 378kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened 1 stick
½ cup shortening butter flavored
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 ½ cups all-purpose flour
1 ¼ tsp baking soda
1 tsp salt
2 ½ cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate chips
coarse sea salt optional

Instructions

Preheat the oven to 350° F. Spray a 9×13 baking dish with nonstick spray and set it aside.
Combine the flour, baking soda, and salt in small bowl. Whisk and set aside.
Beat the butter, shortening, granulated sugar, brown sugar, and vanilla extract in large mixing bowl until creamy.
Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in all but ½ cup chocolate chips.
Transfer the finished dough to the prepared pan and press it down gently. Top it with the remaining ½ cup of chocolate chips and a sprinkle of coarse sea salt, if desired.
Bake for 25 minutes or until golden brown. Cool, then cut into squares, and enjoy!

Notes

Store leftovers in an airtight container for up to 5 days.

Cookie bars can be frozen similarly for up to 2 months.

Nutrition

Serving Suggestions for Cookie Bars

Serve the cookie bars slightly warm to enjoy the melty chocolate chips. They pair well with a scoop of vanilla ice cream or a drizzle of caramel sauce. Cut them into uniform squares for easy portioning at parties or potlucks.

These bars make a convenient handheld dessert, eliminating the need for plates or utensils.

How does altering the pan size affect the baking time?

A 9×13 pan produces thinner bars that bake faster, typically in under 30 minutes.

Using an 8×8 pan results in thicker bars, which will require longer baking time to cook through evenly.

You may need to monitor closely and test doneness with a toothpick when changing pan sizes.

Can I substitute premade dough to speed up the process?

Premade dough can be used as a shortcut, but expect differences in texture and flavor. Store-bought dough often has additives that may alter chewiness and richness compared to homemade dough.

For best results, choose dough with simple, quality ingredients.

How can I simplify the cookie bar recipe to just 5 ingredients?

Focus on butter, sugar, eggs, flour, and chocolate chips for the essentials.

Shortening and baking soda can be minimized, but keep a pinch of salt for balance.

Cream the butter and sugars well to maintain texture despite fewer ingredients.

Is adding coarse sea salt a beneficial tweak for this recipe?

Coarse sea salt adds a pleasant contrast to the sweetness and deepens flavor. Sprinkle lightly on top of the cookie bars just before baking or immediately after removing from the oven.

Be careful not to overdo it; a little salt enhances without overpowering.

Try more of our favorite chocolate chip cookies here:

You can’t go wrong with these Best Chocolate Chip Cookies—chewy centers, crisp edges, and just the right amount of chocolate in every bite.
Take your cookies to the next level with nutty, rich brown butter that adds a deep, toffee-like flavor to this upgraded classic. Brown Butter Chocolate Chip Cookies will become your new addiction!
A heartier twist on the original, these Oatmeal Chocolate Chip Cookies have chewy oats, melty chocolate, and just the right touch of sweetness.
When one kind of chocolate isn’t enough, these rich, fudgy Double Chocolate Chip Cookies deliver an extra dose of cocoa in every bite.
A sprinkle of flaky sea salt brings out the richness of the caramel and chocolate ships and balances the sweetness perfectly in these Salted Caramel White Chocolate Chip Cookies.

Nestle Toll House Cookie Bars from the classic yellow bag of chocolate chips, with our own tweaks that make them better than ever! An incredible chocolate chip cookie bar recipe with amazing flavor & texture.

The post NESTLE TOLL HOUSE COOKIE BARS appeared first on Family Cookie Recipes.

WHITE CHOCOLATE CRANBERRY COOKIES

Jessica — Mon, 08 Dec 2025 20:04:33 +0000

Cranberry White Chocolate Cookies made with classic ingredients including butter, sugar, eggs and flavored with white chocolate chips and dried cranberries!

These classic cookies are a festive favorite for this time of year! I love the buttery crisp edges and chewy centers. The sweet white chocolate balances the tangy cranberries and yields a fantastic cookie!

For a more bakery-style look, top the cookies with additional white chocolate chips and cranberry pieces.

Ingredients for White Chocolate & Cranberry Cookies

Shortening & butter: Use ½ cup of each shortening and butter, softened, to ensure they cream smoothly with your sugars.

Sugars: You’ll need 1 ¼ cup brown sugar and ¼ cup white sugar for this recipe. The brown sugar adds chewiness, while white sugar promotes slight crisp edges.

Eggs: Add 2 large eggs, one at a time to maintain a uniform batter.

Extract: For more great flavor, use 1 tsp vanilla extract.

Flour: For the structural base of this dough, you need 2 ¼ cups all-purpose flour.

Baking soda: Help the cookies rise as they bake by adding 1 tsp baking soda to the dough.

Salt: Balance the sweetness with 1 tsp salt.

Chocolate & cranberries: Incorporate about 1 ¾ cups of white chocolate chips and 1 ¼ cup of dried cranberries gently, folding them in last to avoid overmixing.

Baking Tips for Cranberry Cookies

1. Measuring flour: For the best results, spoon flour into the measuring cup and level it off. Too much flour can make the cookies dry or dense.

2. Mix-ins: Try adding chopped pecans or walnuts for added crunch, or swap white chocolate for dark or semi-sweet chips for a flavor twist.

3. More flavor! Add a sprinkle of coarse sugar or flaky sea salt on top before baking for a bakery-style finish.

4. For chewier cookies: Bake just until the centers look slightly underdone. Let them finish setting on the hot baking sheet after taking them out of the oven.

5. Cookie scoop: Use a 1-tablespoon cookie scoop for uniform cookies that bake evenly.

Cranberry White Chocolate Cookies Recipe

Cranberry White Chocolate Cookies made with classic ingredients including butter, sugar, eggs and flavored with white chocolate chips and dried cranberries!

Course Cookies, Dessert

Cuisine American

Keyword White Chocolate Cranberry Cookies

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings cookies

Calories 262kcal

Author Jessica & Nellie

Ingredients

½ cup shortening
½ cup butter softened
1 ¼ cup brown sugar
¼ cup white sugar
2 large eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 ¾ cup white chocolate chips divided
1 ¼ cup dried cranberries divided

Instructions

In a large stand mixer bowl, cream the shortening, butter, brown sugar, and white sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each egg. Add vanilla extract.
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the 1 ½ cups white chocolate chips and 1 cup dried cranberries.
Cover and chill the dough in the refrigerator for 30 minutes. (Optional but recommended!)
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll the dough into 1-tablespoon-sized balls and place on the prepared baking sheet, spacing about 2 inches apart.
Bake for 9-10 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

For a more bakery-style look, top the cookies with additional white chocolate chips and cranberry pieces.

Nutrition

Do I have to chill the cookie dough?

No, you do not. Chilling the dough is optional but recommended. It prevents spreading and helps the cookies hold their shape while baking.

Can I use fresh cranberries instead of dried?

Dried cranberries are preferred for texture and sweetness. Fresh cranberries will add excess moisture to the dough and not be as sweet.

Can I freeze the dough or baked cookies?

Yes, you can freeze the cookie dough balls for up to 3 months. Bake directly from frozen and add an extra 1-2 minutes to the bake time. Baked cookies also freeze well.

How do I know when they are done?

Look for lightly golden edges with soft centers. The cookies will continue to set as they cool on the baking sheet.

Try more of our fruit filled cookie recipes here:

These Pumpkin Oatmeal Cranberry Sandwich Cookies blend cozy pumpkin spice, chewy oats, and tart cranberries with a luscious cream cheese filling for the ultimate fall bite!
Cranberry Pistachio Snowball Cookies mix buttery, melt-in-your-mouth goodness with festive pops of tart cranberries and crunchy pistachios, all wrapped in a snowy layer of powdered sugar. A delicious addition to any holiday cookie tray.
Our recipe for White Chocolate Cranberry Cookie Bars create soft, chewy bars, loaded with festive flavor! They’re an easy, eye-catching holiday dessert that always wins over a crowd.
A festive blend of tart cranberries, creamy white chocolate, and buttery macadamia nuts, creates the perfect balance of sweet, tangy, and crunchy. Cranberry Macadamia Nut Cookies are a cheerful holiday treat that feels special in every bite.
These Cranberry Orange Cookies are bursting with bright citrus flavor and juicy fresh cranberries. They’re a refreshing, festive treat that brings a delicious pop of fall flavor to any dessert table.

Cranberry White Chocolate Cookies are soft, chewy cookies loaded with sweet white chocolate chips and tart dried cranberries for a festive and flavorful treat.

The post WHITE CHOCOLATE CRANBERRY COOKIES appeared first on Family Cookie Recipes.