Classic Cookies Archives - Family Cookie Recipes

Cream Cheese Sugar Cookies

Nellie — Wed, 29 Apr 2026 21:07:58 +0000

The softest, most pillowy Cream Cheese Sugar Cookies you’ll ever make. Cream cheese is the secret ingredient that keeps these thick, bakery-style sugar cookies perfectly soft for days — and they hold their shape beautifully when cut out.

These Cream Cheese Sugar Cookies are soft, thick, and hands-down the best sugar cookie recipe I’ve ever tried. I’ve tested a lot of sugar cookie recipes over the years, and after making these the first time, I never went back to any of the others.

The secret is the cream cheese. It adds a subtle richness to the dough that you can’t get from butter alone, and it’s what keeps these cookies so incredibly soft even days after baking. Whether you roll the dough out and cut it into shapes for holidays and special occasions, or just scoop and flatten them into simple circles for an everyday treat, this sugar cookie recipe with cream cheese delivers perfect results every single time.

Why You’ll Love This Recipe

Makes a big batch: This recipe yields about 36 cookies, making it ideal for parties, cookie exchanges, and gifting.
Bakery-soft texture: The cream cheese in the dough creates a thick, pillowy cookie that stays soft and moist far longer than a standard sugar cookie recipe.
Holds its shape when baked: This dough is sturdy enough to roll out and cut into shapes without spreading or losing detail — perfect for holidays and decorated cookies.
Simple ingredients: Everything you need is likely already in your kitchen. Just butter, sugar, cream cheese, an egg, flour, and a few flavor extras.
Foolproof frosting included: The almond-flavored buttercream frosting takes these over the top and spreads beautifully onto cooled cookies.

Ingredients in Cream Cheese Sugar Cookies

For the Cookies:

Butter — Use salted butter softened to room temperature. No margarine, and don’t melt it — melted butter will ruin the texture of the dough. Softened butter creams properly with the sugar to give you that perfect cookie consistency.
Sugar — Plain granulated sugar. Cream it with the butter and cream cheese for a full 2–3 minutes for the best texture.
Cream cheese — The star ingredient. It needs to be softened to room temperature just like the butter. Regular full-fat cream cheese gives the best results, but low-fat works in a pinch. This is what makes these cookies so uniquely soft and rich.
Egg — Just one, but it’s essential. It binds the dough together so the cookies bake properly and don’t crumble.
Vanilla extract — Use a good quality vanilla extract or vanilla bean paste for the best flavor.
Almond extract — This is optional but highly recommended. It’s subtle, but it takes the flavor of these cookies to a whole new level. Leave it out if you have allergies or prefer a plain vanilla flavor.
All-purpose flour — Standard all-purpose flour works best. Bread flour or pastry flour can be substituted if needed.
Baking powder — The leavening agent that helps these cookies rise just enough to stay thick and soft. Make sure yours isn’t expired.

For the Frosting:

Food coloring — Completely optional, but a fun way to customize these for holidays and special occasions.
Powdered sugar — Gives the frosting its thick, creamy, smooth texture.
Butter — Softened salted butter. Same rule as the cookie dough — no margarine.
Almond extract — Again, highly recommended for flavor. Vanilla extract works as a substitute.
Milk — Start with 2 tablespoons and add more to reach your preferred consistency. Almond milk, coconut milk, or oat milk all work as dairy-free alternatives.

Tips for the Best Cream Cheese Sugar Cookies

Don’t add extra flour before chilling. Sugar cookie dough is supposed to be sticky before it’s chilled — that’s normal. Adding extra flour to compensate will throw off the wet-to-dry ratio and make your cookies dry and crumbly. Chill first, then see if you need to adjust.
Don’t melt the butter. This is the most common mistake. Melted butter will cause your cookies to spread flat and lose that thick, soft texture. Softened, not melted.
Cream the butter and sugar well. A full 2–3 minutes of creaming makes a real difference in the final texture. Don’t cut this step short.
Roll to exactly ¼ inch. Too thin and the cookies will be crispy and fragile. Too thick and the centers won’t bake through. A ¼ inch thickness is the sweet spot for soft, perfectly baked sugar cookies.
Pull them out early. If the bottom edges are just barely beginning to turn golden, they’re done. The cookies will continue to bake on the hot pan for a few minutes after you take them out of the oven. Waiting until the tops look golden means they’re already overbaked.
Cool completely before frosting. Frosting warm cookies will cause the frosting to melt and slide right off. Give them the full time on the cooling rack before decorating.
Use parchment paper or a silicone baking mat. The cookies slide off cleanly every time without any sticking or scraping.

How to Store Cream Cheese Sugar Cookies

At room temperature: Store in an airtight container for up to 5 days. These cookies stay softer for longer than standard sugar cookies, thanks to the cream cheese in the dough.

In the freezer (baked and frosted): Allow the frosting to set at room temperature for about an hour until firm. Arrange cookies in a single layer on a baking sheet and flash freeze for 1–2 hours until solid. Transfer to an airtight container with sheets of parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature before serving.

In the freezer (unbaked dough): Shape the dough into a flat disc, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling and cutting.

Cream Cheese Sugar Cookies Recipe

Cream Cheese Sugar Cookies are soft, thick and easily the best sugar cookie recipe I've ever tried. These sugar cookies hold their shape when baked and they are moist and perfectly sweet too!

Course Cookies

Cuisine American

Keyword Cream Cheese Sugar Cookies

Prep Time 20

Cook Time 10

Chill Time 2

Servings cookies

Calories 221kcal

Author Jessica & Nellie

Ingredients

1 ½ cups sugar
1 cup butter softened to room temp
8 oz cream cheese softened to room temp
1 egg
1 tsp vanilla
½ tsp almond extract
3 ½ cups flour
1 tsp baking powder

Frosting:

4 cups powdered sugar
½ cup butter softened
1 tsp almond extract
milk to desired consistency about 2-4 Tbsp
food coloring optional

Instructions

Preheat oven to 375°F. Line 2 baking sheets with parchment and set aside.
Mix sugar, butter, cream cheese together for about 2-3 minutes with an electric mixer.
Add egg, vanilla and almond extract and mix for another 1-2 minutes. Add the flour and baking powder and mix just until mixed in and smooth.
Place the dough in an airtight container and chill for at least 2 hours. When you are ready to make the cookies, roll out on floured surface to about 1/4” thick and cut out with cookie cutters. (If you prefer to just make circle cookies, you can scoop out tablespoons of dough and roll into a ball. Place on the cookie sheet and use the bottom of a measuring cup or glass to flatten the ball to a 1/4" thickness.)
Bake for 8-10 minutes…just until barely turning golden on edges. Cool on cookie sheets for about 5-10 minutes before transferring to a wire rack to cool completely.
To make the frosting, mix all of the frosting ingredients together with a mixer until smooth. Use a knife to spread the frosting onto the completely cooled cookies.

Notes

Store sugar cookies in an airtight container for up to 5 days. Freeze in layers separated with parchment or wax paper for up to 2 months.

Nutrition

FAQs

What does cream cheese do in sugar cookies? Cream cheese adds moisture and a subtle richness to the dough that standard butter-only sugar cookies don’t have. It’s what keeps these cookies thick and soft instead of crispy or dry, and it also gives them a very slight tang that makes the flavor more complex and bakery-like.

Do cream cheese sugar cookies need to be refrigerated? The baked cookies don’t need to be refrigerated and are fine at room temperature in an airtight container for up to 5 days. The unbaked dough, however, must be chilled for at least 2 hours before rolling — this is what makes the dough workable and gives you clean, sharp shapes when cutting.

Can I make cream cheese sugar cookies without almond extract? Yes. The almond extract is optional and can be left out entirely or replaced with additional vanilla extract. The cookies will still be delicious — the almond extract just adds an extra layer of flavor that I personally love.

Can I use low-fat or non-fat cream cheese? You can, but full-fat regular cream cheese gives the best texture and flavor. Low-fat versions have more water content, which can make the dough slightly stickier and affect the final texture of the cookies.

Why is my cream cheese sugar cookie dough too sticky? Sticky dough before chilling is completely normal for this recipe — resist the urge to add more flour. Place the dough in an airtight container and chill it for the full 2 hours. Once cold, it becomes much more workable and easy to roll out.

Can I freeze decorated cream cheese sugar cookies? Yes. Let the frosting set for about an hour at room temperature until firm, then flash freeze the cookies in a single layer on a baking sheet before transferring to an airtight container with parchment between layers. They’ll keep in the freezer for up to 2 months.

Can I make cream cheese sugar cookies without a cookie cutter? Absolutely. Scoop tablespoon-sized portions of dough, roll into smooth balls, place on the baking sheet, and flatten to about ¼ inch with the bottom of a glass or measuring cup. You’ll get perfectly round circle cookies without needing any special tools.

How do I keep sugar cookies soft? Two things: the cream cheese in the dough and proper storage. The cream cheese naturally keeps these cookies moist and soft longer than a standard recipe. Once baked and cooled, store them in an airtight container at room temperature and they’ll stay soft for up to 5 days.

More Sugar Cookie Recipes to Try

If you loved these Cream Cheese Sugar Cookies, here are a few more favorites worth baking next:

Frosted Lemon Sugar Cookies — Soft sugar cookies with a bright lemon flavor and fluffy frosting. Fancy enough for a special occasion, easy enough for any day of the week.
Buttermilk Sugar Cookies — A classic soft sugar cookie made with buttermilk for an extra tender, melt-in-your-mouth texture.
Easter Sugar Cookies — A fun, festive cut-out cookie perfect for decorating with kids. Works beautifully with this same cream cheese frosting recipe.
Lemon Jello Sugar Cookies — Made with Jello mix for a pop of color and flavor. Easy to customize for any holiday or occasion by switching up the Jello flavor.

These Cream Cheese Sugar Cookies are the kind of recipe you make once and never stop making — soft, thick, and bakery-perfect every single time, with that little something extra that keeps everyone coming back for more.

The post Cream Cheese Sugar Cookies appeared first on Family Cookie Recipes.

White Chocolate Biscoff Cookies

Jessica — Tue, 28 Apr 2026 22:10:03 +0000

White Chocolate Biscoff Cookies made with buttery cookie dough, both Biscoff butter and cookies & white chocolate for a truly unforgettable cookie!

These Biscoff Spread Cookies aren’t your average cookie—they’re packed with deep caramelized cookie butter flavor in every bite, thanks to both Biscoff spread and chunks of real Biscoff cookies. Melted white chocolate takes them over the top, balancing the warm spice with creamy sweetness and making every bite soft, rich, and unforgettable.

What is Biscoff?

Biscoff spread (also called cookie butter) is made from crushed Lotus Biscoff cookies blended into a smooth, spreadable paste — think peanut butter but made entirely from spiced caramelized cookies. It’s usually found in the peanut butter aisle or near the Nutella.

Ingredients for Biscoff Chocolate Chip Cookies

Butter (½ cup): Provides richness, flavor, and a soft, tender texture while helping create a creamy base when beaten with the sugars.

Brown sugar (½ cup) & granulated sugar (½ cup): Work together to sweeten the cookies, with brown sugar adding moisture and caramel depth while granulated sugar helps with structure and slight crispness.

Biscoff Spread (⅓ cup) & Biscoff Cookies (8 cookies): Deliver the signature spiced caramel cookie butter flavor, with the spread blending into the dough for richness and the cookie pieces adding texture and bursts of crunch.

Egg (1) & vanilla extract (1 tsp): The egg binds the dough and adds structure, while vanilla enhances and rounds out the warm, sweet flavors.

All-Purpose Flour (1 ½ cups) & baking soda (½ tsp): Flour forms the cookie’s structure, and baking soda provides a light lift and slight spread for a soft, bakery-style texture.

White Chocolate Chips (1 cup): Add creamy sweetness and smooth pockets of melted chocolate that balance the spiced Biscoff flavor.

Tips for making Biscoff Cookies

Full instructions in the recipe card below, but here are some tips for making these delicious treats!

Don’t skip the chill time (and don’t rush it): The Biscoff spread softens the dough quickly, so chilling is what prevents overspreading and keeps the cookies thick, bakery-style, and packed with texture.
Use chopped Biscoff cookies in two textures: Mix some finely broken pieces into the dough for even distribution, but save larger chunks for topping so you get those signature crunchy caramelized bites on the surface after baking.
Slightly underbake for the best texture: Pull the cookies when the edges are just lightly golden—even if the centers look soft—because they’ll finish setting on the baking sheet and stay chewy instead of drying out.
Press toppings in before baking: Gently pressing extra white chocolate chips and Biscoff pieces onto each dough ball before it goes in the oven ensures they stay visible, caramelize slightly on top, and give that bakery-style finish.

Making Dough Ahead, Storage & Freezing

Yes, the dough can be made up to 48 hours in advance and kept chilled in the refrigerator; in fact, longer chilling can deepen the Biscoff flavor and improve the texture.

These Biscoff Cookies stay fresh for about 4–5 days at room temperature when stored in an airtight container, and they actually stay soft and flavorful thanks to the brown sugar and Biscoff spread.

Yes, they freeze really well—either freeze the baked cookies for up to 2–3 months, or freeze the cookie dough balls (before baking) so you can bake fresh cookies anytime. For best results, flash-freeze the dough balls first, then store them in a freezer bag and bake straight from frozen, just adding an extra 1–2 minutes to the bake time.

White Chocolate Biscoff Cookies

White Chocolate Biscoff Cookies made with buttery cookie dough, both Biscoff butter and cookies & white chocolate for a truly unforgettable cookie!

Course Cookies, Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings cookies

Calories 135kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup brown sugar
½ cup granulated sugar
⅓ cup Biscoff spread
1 egg
1 teaspoon vanilla extract
1 ½ cups all purpose flour
½ teaspoon baking soda
1 cup white chocolate chips + more for topping
8 Biscoff cookies roughly chopped + more for topping

Instructions

Beat together the softened butter, brown sugar and granulated sugar until pale and creamy using a stand mixer with flat beater attachment or electric hand held beaters. Make sure to beat at least 2-3 minutes.
Add the Biscoff spread, egg and vanilla extract and beat until well combined, scraping the sides of the bowl as necessary.
Add the flour and baking soda and mix until just combined. Stir the white chocolate chips and chopped Biscoff cookies into the batter. Transfer to the fridge to chill for at least 30 minutes.
Once the dough has chilled, preheat oven to 325°F. Line 2 baking sheets with parchment paper.
Use a cookie scoop (1 tablespoon) to scoop spoonfuls of dough and place on the baking sheets. Top cookie dough with additional white chocolate chips and broken up pieces of Biscoff cookies. Bake for 10-12 minutes, or until lightly golden. Allow to cool on baking sheets completely before serving. Enjoy!

Notes

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

Cookies can be frozen for up to 2 months.

Nutrition

Why Did My Biscoff Cookies Come Out Wrong?

Biscoff spread adds incredible flavor but it also makes the dough softer and more temperature-sensitive than a standard cookie dough. Here’s how to fix the most common problems:

My cookies spread completely flat. This is the most common issue with Biscoff cookies and almost always comes down to dough that wasn’t cold enough when it went into the oven. The Biscoff spread softens the dough significantly, so unlike a standard chocolate chip cookie where chilling is optional, here it’s essential. Make sure the dough is fully chilled for the recommended time, and if your kitchen is warm, keep the remaining dough in the refrigerator between batches. Also check that your butter was room temperature — soft and cool to the touch — not warm or starting to look shiny and melted.

My cookies came out too hard. Almost certainly overbaked. The caramel color of Biscoff dough makes it genuinely difficult to judge doneness by eye — the cookies look done before they actually are, which tricks bakers into leaving them in too long. Pull them when the edges are just set and lightly golden but the centers still look underdone and slightly glossy. They’ll finish setting on the hot baking sheet and turn perfectly chewy as they cool. If in doubt, err on the side of underbaking — you can always add a minute, but you can’t take it back.

My white chocolate chips turned brown or burned. White chocolate has a lower burn point than milk or dark chocolate and caramelizes quickly in a hot oven, especially when pressed onto the surface of the cookie where it’s exposed to direct heat. If this is happening, try pressing the white chocolate chips onto the cookies immediately after they come out of the oven rather than before they go in — the residual heat from the warm cookie will melt them just enough to set in place without burning. Alternatively, add them in the last 2 minutes of baking only.

The Biscoff flavor isn’t coming through strongly enough. A few things can mute the Biscoff flavor — not enough chill time (longer chilling actually deepens and concentrates the flavor), using a brand of cookie butter that isn’t Lotus Biscoff spread, or simply needing more contrast. The easiest fix after baking is to drizzle melted Biscoff spread over the cooled cookies — just microwave a few tablespoons of spread for 20-30 seconds until pourable and drizzle over the top. It adds a strong hit of cookie butter flavor and looks bakery-beautiful at the same time.

My dough was too sticky to scoop. Completely normal with Biscoff spread in the dough — it makes the dough significantly stickier than a standard recipe. The fix is simple: make sure the dough is fully chilled before scooping, use a cookie scoop rather than trying to roll by hand, and dip the scoop in warm water between cookies. If the dough is still unmanageable, another 30 minutes in the refrigerator will firm it up considerably.

My Biscoff cookie pieces sank into the dough and disappeared. If the chunks aren’t visible on the finished cookie, they were either too small or added too early. Keep some larger pieces reserved specifically for pressing onto the top of each dough ball right before baking — this guarantees visible chunks on the surface that caramelize slightly in the oven and give that bakery-style finish. The pieces mixed into the dough will provide flavor and texture throughout, while the surface pieces are what make the cookies look irresistible.

Can I use crunchy Biscoff spread instead of creamy?

Absolutely! Crunchy Biscoff spread works well and adds extra texture, but it may make the dough slightly thicker, so be sure not to overmix.

Why did my cookies spread too much?

This usually happens if the dough wasn’t chilled long enough or if the butter was too soft, so make sure the full chill time is followed for thick, bakery-style cookies.

Try more of our White Chocolate & Biscoff cookie recipes here:

Biscoff Butter Cookies are rich, chewy, and loaded with warm cookie butter flavor in every bite. They strike the perfect balance of sweet, salty, and caramelized crunch!
These Cranberry White Chocolate Cookies are perfectly balanced with sweet white chocolate chips and tart dried cranberries. Crowd-pleasing cookie that tastes like a holiday favorite any time of year.
Take the classic chocolate chip cookie and make it next-level with these Biscoff Chocolate Chip Cookies. They’re an easy upgrade that delivers deep caramel flavor and serious cookie comfort.
Bursting with bright citrus flavor in every bite these White Chocolate Chip Lemon Cookies are so tasty. The lemon pudding mix adds extra zest and tenderness making them unforgettable!
Raspberry White Chocolate Cookies are soft & buttery with crisp edges and a melt-in-your-mouth center, they’re the perfect balance of rich, fruity, and totally irresistible.

These White Chocolate Biscoff Cookies are soft, buttery, and loaded with double the cookie butter flavor—Biscoff spread and chunks of Biscoff cookies in every bite. Add creamy white chocolate and you’ve got a rich, bakery-style cookie that’s impossible to stop eating.

The post White Chocolate Biscoff Cookies appeared first on Family Cookie Recipes.

Easy 5 Ingredient Peanut Butter Cookies (no flour!)

Jessica — Tue, 21 Apr 2026 16:22:20 +0000

Easy Peanut Butter Cookies made with just a handful of ingredients and no flour! Chewy peanut butter cookie recipe made in minutes & perfect for peanut butter lovers!

I love this simple recipe for Peanut Butter Cookies. It whips up fast and it’s a great gluten-free option. I’ve seen other peanut butter cookies with few ingredients and trust me, the small amount of baking soda you add in for these makes them better! They puff up slightly and have a great texture.

These Peanut Butter Cookies are Naturally Gluten-Free

One of the best things about this recipe is that it’s completely gluten-free — not because we swapped anything out or used a special flour blend, but because the recipe never called for flour in the first place. Peanut butter, egg, brown sugar, and baking soda are all naturally gluten-free ingredients, so everyone at the table can enjoy these without any modifications at all.

This makes them a fantastic option for baking when you’re hosting guests with gluten sensitivities or celiac disease — you don’t have to make a separate batch or worry about cross-contamination from flour on the counter. Just make the recipe exactly as written and you’re good to go.

As written, these cookies are also dairy-free, which means they cover two of the most common dietary restrictions in one simple five-ingredient recipe. That’s a rare thing for a cookie this delicious.

One important note: If gluten-free is essential for someone with celiac disease, double-check that your peanut butter and baking soda are labeled gluten-free, as some brands are processed in facilities that also handle wheat. Most major brands are fine, but it’s worth a quick label check to be safe.

Easy Peanut Butter Cookie Ingredients

The recipe for Easy Peanut Butter Cookies with just 5 ingredients and no flour requires the following items:

Ingredient	Quantity
Peanut Butter	1 cup
Brown Sugar	1 cup
Egg	1
Baking Soda	1/2 tsp
Granulated Sugar	2 TBSP

The recipe calls for creamy peanut butter, but crunchy peanut butter can be used if desired. It is important to use firmly packed brown sugar to ensure the cookies have the right consistency.

Eggs are a key ingredient in baking and help bind the dough together. Baking soda is used as a leavening agent to help the cookies rise.

The granulated sugar is used to create the classic criss-cross pattern on top of the cookies. It is important to wet the fork with water before dipping it in the sugar to prevent it from sticking to the dough.

Overall, these 5 simple ingredients come together to create a delicious and easy-to-make peanut butter cookie that is perfect for any occasion.

How to Store Peanut Butter Cookies

Store baked cookies in an airtight container at room temperature for up to one week. Because these cookies have no flour, they stay soft and chewy longer than traditional cookies — don’t be surprised if they’re just as good on day five as they were on day one. Separate layers with a piece of parchment paper if you’re stacking them to prevent sticking.

Can you freeze peanut butter cookies?

Yes, and there are two ways to do it depending on how you like to plan ahead:

Freeze the baked cookies: Let the cookies cool completely, then place them in a single layer on a baking sheet and freeze for one hour until solid. Transfer to a freezer bag or airtight container with parchment between layers and freeze for up to three months. Thaw at room temperature for about 30 minutes before eating. The texture may be very slightly more crumbly after freezing, but the flavor is completely intact.

Freeze the dough: This is actually our preferred method. Roll the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer bag and store for up to three months. When you’re ready to bake, place the frozen dough balls straight onto your baking sheet — no thawing needed — and add 2-3 minutes to the bake time. You get perfectly fresh cookies whenever you want them with almost no effort.

The freezer dough method is especially handy for the holidays or any time you want to have homemade cookies ready to bake on short notice.

These cookies are perfect for those who want to enjoy a sweet treat without flour. The combination of peanut butter and brown sugar gives them a rich and nutty flavor, while the baking soda helps them rise and become light and fluffy.

The recipe is straightforward and requires only five ingredients, making it an excellent option for those who want to whip up a quick batch of cookies. The use of parchment paper also makes for easy cleanup, and the cookies can be stored for a few days in an airtight container.

Easy Peanut Butter Cookies

Easy Peanut Butter Cookies made with just a handful of ingredients and no flour! Easy peanut butter cookie recipe made with peanut butter, brown sugar, an egg and baking soda.

Course Cookies

Cuisine American

Keyword peanut butter cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 211kcal

Author Jessica & Nellie

Ingredients

1 cup peanut butter
1 cup firmly packed brown sugar
1 egg
½ tsp baking soda
2 TBSP granulated sugar optional

Instructions

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine all ingredients (except granulated sugar) in a medium bowl or mixer. I think a mixer works well for these cookies because it almost whips the dough, so it’s lighter. Drop rounded teaspoons of dough onto baking sheet.
Wet a fork with water and dip in granulated sugar. Press fork into each cookie dough ball twice, in a criss cross pattern.
Bake 7-9 minutes. Let cool on the baking sheet for an additional 5 minutes after removing them from the oven. Transfer to a cooling rack.
Store leftovers in an air tight container. Enjoy!

Video

Notes

Store cookies in an airtight container on the countertop. Cookies will be good for about a week. Cookies can be frozen, but may be more crumbly when thawed.

Nutrition

Why Did My Peanut Butter Cookies Come Out Wrong?

Peanut butter cookies with no flour can behave a little differently than traditional cookies, so here’s what to do if something goes sideways:

My cookies came out too crumbly. This is the most common issue and almost always comes down to one of two things: the peanut butter was too dry, or the dough was overmixed. Natural peanut butter is the biggest culprit here — it has less oil than regular creamy peanut butter and can make the dough fall apart. If you want to use natural peanut butter, make sure it’s well stirred and consider chilling the dough in the refrigerator for 30 minutes before baking to help it hold together.

My cookies came out completely flat. Flat cookies usually mean the dough was too warm when it went into the oven. If your kitchen is warm or you softened your peanut butter slightly, the cookies can spread before they have a chance to set. The fix is simple — refrigerate the dough for 20-30 minutes before baking, and make sure your oven is fully preheated before the first batch goes in.

My cookies came out too hard. These cookies are deceptive — they look underdone when you pull them out of the oven, but they firm up significantly as they cool on the baking sheet. If your cookies are turning out rock hard, try pulling them at 7 minutes instead of 9. They should look just barely set in the center and still quite soft when you take them out. The 5-minute rest on the baking sheet finishes the cooking.

My cookies didn’t hold their shape. If your cookies are spreading into blobs rather than holding the criss-cross pattern, the dough was most likely too warm or the baking soda was old. Check the expiration date on your baking soda — it loses potency over time and can affect both rise and structure. A fresh box makes a surprising difference.

My cookies taste too sweet. This recipe is intentionally on the sweeter side since the brown sugar does a lot of the structural work that flour normally handles. If you find them too sweet, you can reduce the brown sugar to ¾ cup — the cookies will be slightly thinner but still hold together. You can also use a natural peanut butter with no added sugar to balance the overall sweetness.

Can I substitute the egg with something else?

You can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) or applesauce as a vegan substitute for the egg. However, the texture and taste of the cookies may be slightly different.

Peanut Butter Cookie Variation Ideas!

Add-ins

To add some extra texture and flavor to your cookies, try mixing in some of the following ingredients:

Chocolate chips
Chopped nuts (such as almonds, pecans, or walnuts)
Shredded coconut
Dried fruit (such as raisins or cranberries)
M&M’s or other candy-coated chocolates

Just be careful not to add too many add-ins, as they can make the dough too dry or crumbly.

Flavorings

To switch up the flavor of your cookies, try adding some of the following ingredients:

Vanilla extract
Cinnamon
Nutmeg
Almond extract

Again, be careful not to add too much of any one flavoring, as it can overwhelm the taste of the peanut butter.

Substitutions

If you have dietary restrictions or preferences, you can make some simple substitutions to the recipe:

Use a sugar substitute (such as Splenda or Stevia) instead of brown sugar
Use a flax egg or other egg substitute instead of a regular egg
Use gluten-free baking soda or omit it altogether (the cookies will be softer and more cake-like without it)

Overall, these variations allow you to customize the cookies to your liking while still keeping the recipe simple and easy to follow.

More Peanut Butter Cookie Recipes:

Peanut butter cookies are a classic treat that everyone loves. These Easy Peanut Butter Cookies with just 5 ingredients and no flour are perfect for satisfying your sweet tooth without the hassle of complicated recipes.

The post Easy 5 Ingredient Peanut Butter Cookies (no flour!) appeared first on Family Cookie Recipes.

CHOCOLATE SUGAR COOKIES

Nellie — Fri, 16 Jan 2026 02:37:13 +0000

Chocolate Sugar Cookies are soft, rich, and perfect for rolling out and cutting into festive shapes for any holiday. This easy chocolate sugar cookie recipe bakes up tender, holds its shape beautifully, and delivers a deep cocoa flavor that’s a fun twist on classic sugar cookies.

Making cut-out sugar cookies is a tradition in our house for just about every major holiday, and these chocolate sugar cookies have quickly become a favorite. The dough is easy to work with, rolls out smoothly, and keeps crisp edges while baking — making them ideal for decorating. Frost them with pink frosting and sprinkles for Valentine’s Day, or switch up the colors for Christmas, Halloween, or birthdays.

Recipe Highlights

Perfect for cut-out cookies: The dough rolls out easily and keeps its shape while baking.
Soft and tender texture: These cookies stay soft, not dry or crumbly.
Rich chocolate flavor: A delicious change from traditional vanilla sugar cookies.
Great for decorating: Frosting, food coloring, and sprinkles make them endlessly customizable.

Ingredients You’ll Need

Cookies

Eggs: Help bind the dough together so the cookies bake evenly and don’t crumble.
Vanilla extract: Adds warmth and depth to the chocolate flavor; vanilla bean paste works great too.
All-purpose flour: Creates structure while keeping the cookies tender.
Salt: Balances the sweetness and enhances the cocoa flavor.
Cocoa powder: Gives the cookies their rich chocolate taste and deep color.
Baking powder: Provides just enough lift so the cookies aren’t too dense.

Frosting

Food coloring & sprinkles: Optional, but highly encouraged for festive cookies.
Butter: Forms the creamy base of the frosting; real butter works best.
Cream cheese: Adds richness and keeps the frosting smooth and slightly tangy.
Powdered sugar: Sweetens and thickens the frosting for a spreadable consistency.
Milk: Adjusts the frosting texture to your preference.

Tips for Success

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

Cool completely before frosting: Warm cookies will melt the frosting.
Chill the dough: This step is key for clean edges and easy rolling.
Don’t overbake: Cookies should look just set — they’ll continue firming up as they cool.
Roll evenly: Consistent thickness ensures even baking and soft centers.

Storage Instructions

Store frosted or unfrosted cookies in an airtight container at room temperature for up to one week.

Chocolate Sugar Cookies Recipe

Chocolate Sugar Cookies are soft, rich and perfect for cutting out shapes and making holiday cookies. Easy chocolate sugar cookie recipe that is absolutely delicious!

Course Cookies

Cuisine American

Keyword Chocolate Sugar Cookies

Prep Time 10

Cook Time 8

Chill Time 3

Servings cookies

Calories 276kcal

Author Jessica & Nellie

Ingredients

1 ½ cups butter softened to room temperature
1 ½ cups sugar
2 eggs
1 tsp vanilla
3 ⅓ cups flour
½ tsp salt
¾ cup baking cocoa
2 tsp baking powder

Frosting:

½ cup butter softened to room temperature
4 oz. cream cheese softened to room temperature
3 ½ cups powdered sugar
3-5 Tbsp milk start with 3, add more if needed
food coloring

Instructions

Preheat oven to 375°.
Cream butter and sugar for at least 2-3 minutes. Add eggs and vanilla and beat well for another 2 minutes.
Add dry ingredients and mix just until combined. Chill the dough in the refrigerator for 3-4 hours.
Roll out on a floured surface and cut into shapes. I like soft and thick cookies so I roll out the dough to be about 5/8″-1/4″ thick.
Bake cookies on a cookie sheet for about 8-9 minutes. Cool for about 10 minutes on the cookie sheet and then place on a wire rack to cool completely.
To make the frosting, blend the frosting ingredients together until smooth. Frost cooled cookies and add sprinkles if desired.

Nutrition

FAQs

How do you keep sugar cookies soft?

Avoid overbaking and store the cookies in an airtight container after they’ve cooled. Baking them just until set helps keep the centers tender.

How long will decorated sugar cookies last?

Decorated cookies will stay fresh at room temperature for up to 7 days when stored properly.

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 2 days before rolling and baking.

More delicious sugar cookie recipes to try:

These Frosted Lemon Sugar Cookies are easy to make but are fancy enough to serve at a wedding, and the lemon flavor is perfect too!
If I don’t have cream cheese on hand for the recipe in this post, then my next choice is these Soft Sugar Cookies that are made with sour cream (or yogurt).
These Jello Sugar Cookies can be made with any flavor of Jello, so it’s easy to use whatever colors fit the current holiday or special occasion.
Don’t have time to shape and bake individual cookies? Make these Sugar Cookie Bars – they are soft and thick and so easy to make!

Chocolate Sugar Cookies are a rich, festive twist on classic cut-out cookies, making them perfect for holidays, special occasions, and decorating with kids.

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

CHEESECAKE COOKIES

Nellie — Fri, 09 Jan 2026 17:56:21 +0000

Cheesecake Cookies combine everything you love about classic cheesecake in an easy, handheld cookie form. Soft graham cracker cookies are baked with a simple cheesecake filling right in the center, then topped with your favorite fruit or pie filling for the perfect finishing touch.

If cheesecake is one of your favorite desserts, these cookies are a must-try. The graham cracker base is soft and chewy, the cheesecake filling is rich and creamy, and the topping options make them endlessly customizable for holidays, parties, or just because.

Recipe Highlights

All the flavor of cheesecake, no springform pan required: These cookies give you that classic cheesecake taste without water baths, long bake times, or complicated steps.
Soft, chewy, and creamy: The graham cracker cookie base stays tender while the cheesecake filling adds a rich, smooth contrast.
Perfect for customizing: Use cherry pie filling, fresh berries, or any fruit topping you love to make these your own.
Great make-ahead dessert: These cookies store well in the fridge, making them ideal for parties, holidays, or prep-ahead treats.

Ingredients in Cheesecake Cookies

Graham cracker crumbs – You will need 2 1/2 cups of graham cracker crumbs for the cookie dough. You can use pre-crushed graham cracker crumbs or you can easily make your own. You will need about 20 full graham crackers. The best way to get uniform crumbs that are fine enough is to crush them in the blender. I like to do about 6-7 graham crackers at a time. If you put too many graham crackers in the blender at once, it will be difficult for the blender to blend them all at once.
Flour – All-purpose flour works best.
Baking powder – This is the leavening agent in the cookies. For best results, make sure your baking powder isn’t old or expired.
Butter – You will need 1 cup of softened butter (2 sticks). For best results, use real butter.
Brown sugar – A cup of brown sugar adds the right amount of flavor and sweetness. Fresh brown sugar works best.
Eggs – You will need two eggs for these cookies and the yolks and egg whites need to separated. The egg whites are added to the cookie dough and the yolks to the cheesecake filling.
Cream cheese – The cream cheese needs to be softened to room temperature before mixing with the other ingredients.
Sugar – Just 1/2 cup of granulated sugar will sweeten up the cheesecake filling.
Vanilla extract – This just adds a little bit of flavor to the filling. The higher the quality of vanilla, the better the flavor!

Tips for the Best Cheesecake Cookies

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

Line your pans: Parchment paper or silicone baking mats make removal easy and prevent sticking.
Soften, don’t melt the butter: Soft butter ensures a tender cookie. Melted butter will cause spreading.
Use a cookie scoop: This keeps the cookies uniform in size and helps them bake evenly.
Don’t overbake: The cookies should look slightly underdone in the center when removed from the oven. They’ll finish setting as they cool.

Storage Instructions

Store Cheesecake Cookies in an airtight container in the refrigerator for up to 4 days. These cookies are best served chilled.

Cheesecake Cookies Recipe

Cheesecake Cookies are graham cracker cookies baked with a simple cheesecake filling and topped with your favorite fruit or pie filling.

Course Cookies

Cuisine American

Keyword Cheesecake Cookies

Prep Time 10

Cook Time 12

Servings cookies

Calories 216kcal

Author Jessica & Nellie

Ingredients

2 ½ cups graham cracker crumbs about 20 graham cracker sheets
2 cups flour
3 tsp baking powder
1 cup butter softened
1 cup brown sugar
2 eggs separated
6 oz cream cheese softened
½ cup sugar
1 tsp vanilla extract

Instructions

Preheat oven to 350°.
In a large bowl, mix together the graham cracker crumbs, flour and baking powder.
In another bowl, use an electric mixer to beat the butter and brown sugar together for 2-3 minutes. Add the egg whites from the two eggs and beat for another 1-2 minutes.
Add the butter mixture to the graham cracker mixture and mix just until combined.
In another bowl, beat the cream cheese, egg yolks, sugar and vanilla together. Mix until smooth and well combined.
Use a large cookie scoop (2 Tbsp) to scoop out the cookie dough. Roll each scoop into a ball and place two inches apart on a greased or parchment paper lined cookie sheet. Use the palm of your hand to flatten each cookie dough ball a little bit (cookies should be about 1/2″ thick). Use your thumb to press an indentation in each cookie. Be careful not to press down too far into the cookie. Use a small spoon to spoon the cheesecake filling into each indentation.
Bake for 12 minutes. Let the cookies cool for about 4-5 minutes before transferring to a wire rack to cool completely.
Once the cookies are cooled, top with your favorite fresh fruit or pie filling. Refrigerate until ready to serve.

Nutrition

FAQs

How many graham crackers make 1 cup of crumbs?
About 8 full graham cracker sheets equal 1 cup of crumbs. You’ll need roughly 20 sheets for this recipe.

What type of cream cheese works best?
Regular cream cheese works best, but low-fat or non-fat varieties can also be used. Just make sure it’s fully softened before mixing.

How do I soften cream cheese quickly?
Cut it into smaller pieces and let it sit at room temperature for 15–20 minutes, or microwave for 10–15 seconds, checking often to avoid melting.

What toppings work best?
Cherry pie filling is classic, but strawberry, raspberry, blueberry, or fresh fruit all work beautifully. Crushed cookies or candy also make fun variations.

More delicious cheesecake cookie recipes to try:

Chocolate Oreo Cheesecake Cookies are soft, chewy, and loaded with cookies-and-cream flavor thanks to cocoa powder, cream cheese, crushed Oreos, and optional chocolate chips.
Made with sugar cookie dough and a creamy cheesecake layer, Cheesecake Sugar Cookie Bars are an easy one-pan dessert finished with fun sprinkles on top.
Raspberry Cheesecake Cookies are buttery, soft cookies flavored with cream cheese, raspberries, and white chocolate for a tender, cheesecake-inspired treat.
With creamy cheesecake stuffed inside sprinkle-filled cookie dough, Cheesecake Stuffed Funfetti Cookies combine two favorite desserts into one colorful, indulgent bite.
Chocolate Cheesecake Cookies blend rich chocolate flavor with creamy cheesecake for soft, chewy cookies that are always a crowd favorite.

Cheesecake Cookies are graham cracker cookies baked with a simple cheesecake filling and topped with your favorite fruit or pie filling.

The post CHEESECAKE 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.

SOFT GINGERBREAD COOKIES

Nellie — Wed, 19 Nov 2025 17:59:45 +0000

Soft Gingerbread Cookies are chewy, full of cinnamon, cloves, ginger, and molasses flavor! Not every ginger cookie has to snap because these cozy holiday cookies stay soft for days and make your kitchen smell incredible.

Recipe Highlights

Simple to make. No complicated steps or fancy equipment — just a reliable, easy recipe that delivers bakery-quality cookies every time.
Soft and chewy texture. These aren’t your typical hard gingersnaps — they’re perfectly soft, chewy, and full of cozy holiday flavor.
Warm, spiced flavor. A blend of cinnamon, cloves, ginger, and molasses gives every bite that classic gingerbread taste and makes your kitchen smell incredible.
Surprisingly addictive. Even gingerbread skeptics fall in love with these. I wasn’t a fan until I tried this recipe — and my husband couldn’t stop eating them!
Stay soft for days. They hold their texture beautifully and taste just as amazing a few days later, making them perfect for gifting or holiday parties.

Ingredients in Soft Gingerbread Cookies

Shortening: Gives these cookies their signature soft and chewy texture. It helps the dough hold its shape while keeping the centers tender instead of crisp.
Sugar: Sweetens the dough and balances the deep, rich flavor of the molasses. It also adds a little sparkle and slight crunch if you roll the dough balls in sugar before baking.
Egg: Helps bind the ingredients and adds just the right amount of moisture for soft, bakery-style cookies.
Molasses: The star of the show! Molasses gives gingerbread its dark color, warm flavor, and subtle bitterness that makes the cookies taste rich and complex.
Flour: Provides structure and gives the cookies their soft, cake-like crumb. Regular all-purpose flour works perfectly for this recipe.
Baking soda: Adds lift and helps create that slightly puffy texture while keeping the cookies light instead of dense.
Ground ginger: Brings that classic gingerbread warmth — just the right amount of spice without being overpowering.
Cinnamon: Adds depth and sweetness that pairs perfectly with the molasses and ginger.
Cloves: A little goes a long way! This spice gives the cookies that bold, festive flavor that makes them taste unmistakably like the holidays.
Salt: Balances the sweetness and brings out all those warm, spiced flavors.

Tips for Perfectly Soft and Chewy Gingerbread Cookies

Full instructions on how to make these cookies can be found on the recipe card below, but here are a few helpful tips.

Don’t overbake! The cookies should still look slightly underdone when you pull them out. They’ll firm up as they cool on the pan. I bake mine for 10 minutes exactly, and they turn out soft and chewy every time.
Cream longer than you think. Mix the shortening, sugar, egg, and molasses for about 2–3 minutes. This gives the dough a smooth consistency and helps the cookies bake evenly.
Use quality cookie sheets. Thin or dark pans burn the bottoms before the centers set. I love using silicone baking mats — they prevent sticking and promote even browning.
Preheat the oven. Starting cold can throw off the baking time and texture, especially with molasses-based doughs.
Scoop evenly. A cookie scoop gives you perfect, uniform rounds — and they’ll bake at the same rate.

Storage and Freezing Tips

At room temperature: Keep the cookies in an airtight container, and they’ll stay soft for 2–3 days.
To keep them extra soft: Add half a slice of white bread to the container. The moisture from the bread keeps the cookies tender (just replace it after a couple days).
Freezing: Cool completely before stacking in a freezer-safe container. Freeze for up to 1 month. Thaw at room temperature — they’ll taste just as fresh.

SOFT GINGERBREAD COOKIES RECIPE

Soft Gingerbread Cookies are chewy, flavorful, and full of molasses, cinnamon, and ginger — a cozy holiday favorite that stays soft for days!

Course Cookies

Cuisine American

Keyword gingerbread

Prep Time 10

Cook Time 10

Servings cookies

Calories 140kcal

Author Jessica & Nellie

Ingredients

2 cups flour
½ tsp. salt
2 tsp. baking soda
½ tsp. cinnamon
½ tsp. ground cloves
½ tsp. ginger
¾ cup shortening
1 cup sugar plus about 1/4 cup to roll the dough in before baking
1 egg
¼ cup molasses

Instructions

In a mixing bowl, mix the flour, salt, baking soda, cinnamon, cloves and ginger together. Set aside.
In a separate bowl, cream together the shortening, 1 cup sugar, egg and molasses. Beat with an electric mixer for about 2 minutes.
Add the dry mixture to the wet mixture and mix together until well combined.
Use a cookie scoop to scoop out tablespoon sized balls and roll them into shape between your hands.
Place the extra 1/4 cup sugar in a small bowl and dip each cookie ball into the sugar, coating on all sides.
Place cookie dough balls on a cookie sheet and lightly flatten with the palm of your hand (or the bottom of a measuring cup or glass).
Bake cookies at 350° for 10 minutes.

Video

Nutrition

FAQs

What type of molasses should I use?
Use cooking molasses or full-flavor molasses for the best balance of sweetness and spice. These are rich and dark without being bitter. Skip blackstrap molasses unless you prefer a very strong flavor.

Where can I find molasses in the store?
Check near the pancake syrup or baking aisle by the honey — sometimes it’s even in the coffee section.

Can I make the dough ahead of time?
Yes! The dough keeps well in the fridge for up to two days. Let it soften slightly before baking.

Can I use butter instead of shortening?
You can, but the cookies may spread more and won’t stay quite as chewy.

Do Gingerbread Cookies freeze well?
Yes. Cool completely, store in an airtight container, and freeze up to one month. Thaw at room temperature.

How do I keep them soft?
Store in an airtight container for 2–3 days. Add half a slice of white bread to keep them extra soft.

More delicious gingerbread cookie recipes to try:

Soft, thick, and perfectly spiced, Gingerbread Cookie Bars are the easy way to enjoy classic gingerbread flavor without scooping individual cookies — especially delicious topped with cream cheese frosting during the holidays.
With cozy flavors of molasses, pudding mix, and warm spices, No Bake Gingerbread Cookies let you skip the oven and still enjoy a festive, easy-to-make holiday treat.
Christmas Gingerbread Cookie Bites pack all the flavor of traditional gingerbread into fun, one-bite cookies that are perfect for parties and holiday trays.
Soft, chewy, and full of spice, Frosted Gingerbread Sugar Cookies are topped with buttery frosting and come together easily without any chilling or rolling required.
After years of testing, I can say with confidence that these are the Best Gingerbread Cut-Out Cookies — the dough keeps its shape, bakes perfectly, and delivers that classic spiced gingerbread flavor every time.

Soft Gingerbread Cookies are chewy, delicious, and the perfect cookie for the holidays! Packed with cinnamon, cloves, ginger, and molasses, these cookies deliver classic gingerbread flavor with a soft, melt-in-your-mouth texture that lasts for days.

The post SOFT GINGERBREAD COOKIES appeared first on Family Cookie Recipes.

CREAM CHEESE CHOCOLATE CHIP COOKIES

Nellie — Wed, 30 Apr 2025 20:28:38 +0000

Cream Cheese Chocolate Chip Cookies are so soft & chewy, made with butter, cream cheese, brown sugar & semi-sweet chocolate chips. One of my favorites- bonus that it doesn’t require any eggs!

It’s no secret that I love chocolate chip cookies. I have spent years and years trying to find the absolute best chocolate chip cookie recipe, and have found so many really good ones that I love for different reasons. I still think these Bakery Style Chocolate Chip cookies are my current favorite, but this recipe is absolutely amazing if you need to make chocolate chip cookies without eggs.

Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies are made with butter, sugar, brown sugar and a few other ingredients that are traditionally found in chocolate chip cookies. The main difference is that one of the ingredients is a brick of cream cheese. This takes the place of some of the butter and the eggs and the cookies are so soft and sweet because of it!

Ingredients in Cream Cheese Chocolate Chip Cookies

Butter – You will need 1/2 cup (1 stick) of butter, softened to room temperature. Real butter definitely works best!

Cream cheese – One brick of cream cheese (8 ounces) is needed for the cookies. Regular cream cheese seems to work best, but you can use a low-fat or non-fat variety if preferred.

Sugar – You will need 1 cup of granulated sugar for the cookie recipe.

Brown Sugar – For best results, make sure your brown sugar is fresh.

Vanilla extract – One teaspoon of vanilla extract adds a delicious flavor to the cookies. The higher the quality of the vanilla, the better.

Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.

Salt – Just a half teaspoon of salt helps to bring out all of the other flavors in the cookies.

Baking soda – One teaspoon of baking soda acts as the leavening agent in the cookies, so make sure that your baking soda isn’t expired.

Semi-sweet chocolate chips – The recipe calls for a 12-ounce bag of chocolate chips, but feel free to add more if you’d like. You can use milk chocolate chips instead if you prefer.

How to make Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies Recipe

Cream Cheese Chocolate Chip Cookies are so soft & chewy, made with butter, cream cheese, brown sugar & semi-sweet chocolate chips. One of my favorites- bonus that it doesn't require any eggs!

Course Cookies

Cuisine American

Keyword Cream Cheese Chocolate Chip Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 190kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened to room temperature
8 ounces cream cheese softened to room temperature
1 cup sugar
½ cup brown sugar
1 tsp vanilla extract
2 cups flour
½ tsp salt
1 tsp baking soda
12 oz semi-sweet chocolate chips

Instructions

Preheat oven to 350°.
In a large bowl, beat the cream cheese, butter, sugar and brown sugar together for about 3-4 minutes with an electric mixer.
Add the vanilla and beat for another minute.
Add the flour, salt and baking soda and mix just until combined. Stir in the chocolate chips.
Use a cookie scoop to scoop the dough onto a greased cookie sheet or one that has been lined with parchment paper or a silicone baking mat. The dough is a little bit stickier than normal cookie dough, so you won’t want to use your hands!
Bake for 10 minutes and let the cookies cool for a few minutes on the cookie sheets before transferring to wire racks to cool completely.

Nutrition

TIPS FOR MAKING THE BEST CHOCOLATE CHIP COOKIES

Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin the cookies.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

HOW TO SOFTEN CREAM CHEESE

Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.

-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.

-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!

HOW LONG ARE CREAM CHEESE CHOCOLATE CHIP COOKIES GOOD FOR?

These chocolate chip cookies will be good for about 3-4 days if kept stored in an airtight container at room temperature.

LOVE CHOCOLATE CHIP COOKIES? SO DO WE! HERE ARE SOME OF OUR FAVORITE CHOCOLATE CHIP COOKIE RECIPES!

Cream Cheese Chocolate Chip Cookies are so soft, chewy and don’t require any eggs. One of my favorite chocolate chip cookie recipes!

The post CREAM CHEESE CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

SOFT COCONUT MACAROONS

Jessica — Tue, 11 Feb 2025 00:06:19 +0000

Soft & Chewy Coconut Macaroons made with egg whites, sugar, flour & coconut for a delicious coconut cookie everyone adores!

With just a few simple steps, anyone can create a batch of these delicious coconut macaroon cookies in no time. Give the best coconut macaroon recipe a try and see just how unique and amazing these cookies are!

Easy Cookie Recipe The Whole Family Will Love

Looking for a quick and easy cookie recipe that the whole family will love? Look no further than these Soft Coconut Macaroon Cookies! Made with just a few simple ingredients, these cookies are perfect for a last-minute dessert or snack. All you need is egg whites, coconut flakes, sugar, flour, vanilla extract, almond extract, and salt. So easy!!!

These cookies are a great option for those who are looking for a lower calorie dessert option, as they are lighter than many traditional cookies. A perfectly delicious and guilt-free treat to enjoy today!

Why You’ll Love This Coconut Cookie Recipe

Quick and Easy: This recipe is easy to make and comes together quickly, taking only 30 minutes from start to finish. You don’t need any special equipment or skills to make these cookies. Even if you are a beginner, you can easily make these cookies.
Delicious Taste: Soft Coconut Macaroon Cookies have a deliciously sweet and nutty flavor. The combination of coconut flakes, vanilla extract, and almond extract creates a unique and irresistible taste that will leave you wanting more.
Soft and Chewy Texture: These cookies have a soft and chewy texture that melts in your mouth. They are not too sweet and have the perfect amount of chewiness, making them a perfect snack or dessert anytime.

Soft Coconut Macaroon Ingredients

Egg whites: For the structure of this cookie recipe, you will need 4 egg whites.

Coconut flakes: Use 2 ⅔ cups of sweetened flake coconut for the base of this delightful treat.

Sugar: Sweeten these cookies perfectly by adding ⅔ cup of sugar to the dough.

Flour: Help bind the ingredients together by using ¼ cup of all-purpose flour.

Vanilla extract: You need ½ tsp of vanilla extract to enhance all the incredible flavors in this recipe.

Almond extract: For more great taste, use ½ tsp of almond extract.

Salt: Balance all the wonderful flavors by adding ¼ tsp of salt to the cookie dough.

How to make Coconut Macaroon Cookies

Prep

To start, preheat the oven to 325°F. Then line two baking sheets with parchment paper (or silicon mats) and set them aside.

Dough

In a large bowl, whisk the egg whites for two minutes until the mixture is light and fluffy.

Then add in the coconut flakes, sugar, and flour. Stir well to combine.

After that add in the vanilla and almond extract, as well as the salt. Mix again until combined.

Bake

Continue to scoop the dough using a 1.5 TBSP (medium) cookie scoop onto the prepared baking sheets.

Proceed to place the cookies in the preheated oven and bake for 18-20 minutes. The cookies will be golden in color when done. Let them cool for 5 minutes before transferring them to wire racks to cool completely. Serve and enjoy!

Variations of this Coconut Cookie Recipe

There are many ways to put a unique twist on the classic Soft Coconut Macaroon Cookies recipe. Here are a few variations that are worth trying:

Chocolate-Dipped: For a chocolatey twist on this recipe, dip the cooled macaroons in melted chocolate. Use dark or milk chocolate, or even white chocolate for a different flavor profile. To make them even more indulgent, sprinkle some chopped nuts or shredded coconut on top of the chocolate before it sets.

Almond Joy: To make these macaroons taste like the popular candy bar, add chopped almonds and mini chocolate chips to the batter. Drizzle some melted chocolate on top of the cooled cookies and sprinkle with more chopped almonds and coconut flakes. This variation is perfect for those who love the combination of chocolate, almonds, and coconut.

Gluten-Free: For a gluten-free version of this recipe, simply substitute the flour with a gluten-free flour blend. Make sure to use certified gluten-free coconut flakes to ensure that the recipe is completely gluten-free. This variation is perfect for those who have gluten sensitivities or allergies.

Soft Coconut Macaroons

Soft & Chewy Coconut Macaroons made with egg whites, sugar, flour & coconut for a delicious coconut cookie everyone adores!

Course Cookies, Dessert, Desserts, treat

Cuisine American

Keyword Soft Coconut Macaroons

Prep Time 15

Cook Time 20

Total Time 35

Servings cookies

Calories 48kcal

Author Jessica & Nellie

Ingredients

4 egg whites
2 ⅔ cup sweetened flake coconut
⅔ cup sugar
¼ cup all purpose flour
½ tsp vanilla extract
½ tsp almond extract
¼ tsp salt

Instructions

Prep: Preheat oven to 325°F. Line two baking sheets with parchment paper (or silicon mats) and set them aside.
Dough: In a large bowl, whisk the egg whites for two minutes until the mixture is light and fluffy. Add in the coconut flakes, sugar, and flour, stir well. Add in the vanilla and almond extract, and salt. Mix again until combined.
Bake: Scoop dough using a 1.5 TBSP (medium) cookie scoop onto the baking sheets. Place the cookies in the preheated oven and bake for 18-20 minutes.
The cookies will be golden in color when done. Let them cool for 5 minutes before transferring them to wire racks to cool completely. Enjoy!

Notes

Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container. Store the cookies at room temperature for up to 1 week.

For longer storage, place the cookies in an airtight container or ziplocked bag, freezer for up to 3 months.

Nutrition

Cooling and Storage for Macaroon Cookies

After baking, allow the macaroons to cool completely on the baking sheet before transferring them to an airtight container. You can store the cookies at room temperature for up to 1 week. If you want to keep them fresh for longer, store them in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Can I use unsweetened coconut instead of sweetened flakes?

It is not recommended to use unsweetened shredded coconut as it will not provide the same level of sweetness and texture that the sweetened variety does. However, if you prefer less sweet cookies, you can reduce the amount of sugar used in this recipe.

Common issues and resolutions when making Macaroon Cookies

One common issue with macaroons is that they may spread too much during baking. To prevent this, make sure the egg whites are whipped to stiff peaks and that the coconut flakes are not too moist.

Another issue is that the macaroons may stick to the baking sheet. To prevent this, line the baking sheet with parchment paper or a silicone mat.

What’s the difference between a macaroon and a macaron?

While both coconut macaroons and macarons are made with egg whites and sugar, they are two different types of cookies. Macarons are made with almond flour and have a smooth, delicate texture, while coconut macaroons are made with shredded coconut and have a chewy texture.

Soft & Chewy Coconut Macaroons made with egg whites, sugar, flour & coconut for a delicious coconut cookie everyone adores!

For more delicious coconut cookie recipes, try more here:

Soft Coconut Macaroons are a tender, flavorful, OH SO delicious treat! The combination of chewy texture and sweet taste creates a perfectly satisfying cookie that everyone is sure to love.

The post SOFT COCONUT MACAROONS appeared first on Family Cookie Recipes.

RASPBERRY CHOCOLATE CRINKLE COOKIES

Nellie — Wed, 06 Nov 2024 16:44:40 +0000

Raspberry Chocolate Crinkle Cookies are soft, chewy, and full of flavor. Adding raspberry preserves gives this classic chocolate crinkle cookie recipe a delicious twist!

Crinkle Cookies are essentially brownies in cookie form. And that chocolate/raspberry flavor combination is one of my absolute favorites. These cookies are perfect for the holidays, but we eat them all year long!

Evolution of the Crinkle Cookie

The crinkle cookie is a type of cookie that has been around for many years. It is believed to have originated in the United States in the early 1900s. The cookie gets its name from the way it looks after it has been baked. The surface of the cookie cracks and forms a crinkled appearance, which gives it a unique texture.

Over the years, the crinkle cookie has evolved to include a variety of flavors and ingredients. Adding raspberry jam is an easy and delicious way to change up this traditional cookie recipe. Feel free to use a different flavor of jam if you prefer!

Ingredients in Raspberry Chocolate Crinkle Cookies

Butter – You will need one stick of butter for the recipe. Salted or unsalted both work great, so just use whichever one you have on hand. You need to melt the butter with the chocolate, so it is much easier to work with if you cut the butter into cubes before melting. For best results, use real butter.

Dark chocolate – 4 ounces of dark chocolate is needed to provide the rich, chocolatey flavor in the cookies. You can use any type of baking chocolate or even dark chocolate chips. If you use baking chocolate, chop it into smaller pieces before adding to the butter.

Light brown sugar – The sweetness in the cookies comes from brown sugar. Make sure the brown sugar is soft and fresh.

Eggs – Two large eggs will bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better.

Flour – All-purpose flour works best. You can use a gluten-free substitute if needed.

Cocoa powder – Dutch-processed or dark cocoa powder will yield darker cookies, but regular unsweetened cocoa powder works fine too.

Baking powder – This is the leavening agent in the cookies, so it’s pretty important! For best results, make sure it isn’t old or expired.

Salt – Just a little bit of salt helps all of the other flavors to pop.

Powdered sugar – This is a key ingredient in crinkle cookies. Rolling each ball of cookie dough in powdered sugar is an important step in making these delicious chocolate cookies!

Raspberry preserves – This is what gives the cookies that delicious raspberry flavor, but you can use a completely different flavor if you prefer. If you want larger pockets of raspberry, don’t mix this too much when you add it to the cookie dough.

How to make Raspberry Chocolate Crinkle Cookies

Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside.

MAKE THE COOKIE DOUGH

In a microwave-safe bowl or tempered glass liquid measuring cup, microwave the butter and chocolate together for 30 seconds. Then, continue microwaving in 10-second intervals, stirring between each interval, until completely melted and smooth. Allow the mixture to cool to near room temperature.

After the butter/chocolate mixture is cooled, pour it into a large mixing bowl.

Add the eggs, brown sugar, and vanilla, and whisk (or use an electric mixer) to combine.

In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Add the dry mixture to the wet mixture a little at a time, stirring to combine, until the mixture is thick and smooth.

Fold the raspberry preserves into the dough. Cover the bowl and refrigerate the dough for 1–2 hours, or until firm enough to scoop and roll. The dough will be very soft before chilling — this is normal.

SHAPE AND BAKE THE COOKIES

Sift the powdered sugar into another bowl.

Scoop about 2 tablespoons of cookie dough and roll it into a ball between your palms.

Place the dough ball into the bowl of powdered sugar and roll to coat liberally on all sides.

Repeat the process, rolling balls of the cookie dough and coating them in powdered sugar, then place the dough balls at least 2 inches apart onto your prepared baking sheet.

Bake for 12-15 minutes, or until the cookies are lightly browned on the bottoms, crispy around the edges, and soft and chewy on the insides.

Your cookies should come out nicely “crinkled” on top, as the powdered sugar will clump together and separate into lovely cracks while the dough spreads and bakes.

After a few minutes, transfer the cookies to a wire cooling rack and allow them to cool completely before serving.

Raspberry Chocolate Crinkle Cookies

Raspberry Chocolate Crinkle Cookies are soft, chewy, and full of flavor. Adding raspberry preserves gives this classic chocolate crinkle cookie recipe a delicious twist!

Course Cookies

Cuisine American

Keyword Raspberry Chocolate Crinkle Cookies

Prep Time 15

Cook Time 12

Servings cookies

Calories 152kcal

Author Jessica & Nellie

Ingredients

½ cup butter cut into cubes
4 ounces dark chocolate chopped
1 cup light brown sugar packed
2 eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup dark cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 cup powdered sugar
⅓ cup raspberry preserves

Instructions

Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside.

MAKE THE COOKIE DOUGH

In a microwave-safe bowl or tempered glass liquid measuring cup, microwave the butter and chocolate together for 30 seconds. Then, continue microwaving in 10-second intervals, stirring between each interval, until completely melted and smooth. Allow the mixture to cool to near room temperature.
After the butter/chocolate mixture is cooled, pour it into a large mixing bowl.
Add the eggs, brown sugar, and vanilla, and whisk (or use an electric mixer) to combine.
In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Add the dry mixture to the wet mixture a little at a time, stirring to combine, until the mixture is thick and smooth.
Fold the raspberry preserves into the dough. Cover the bowl and refrigerate the dough for 1–2 hours, or until firm enough to scoop and roll. The dough will be very soft before chilling — this is normal.

SHAPE AND BAKE THE COOKIES

Sift the powdered sugar into another bowl.
Scoop about 2 tablespoons of cookie dough and roll it into a ball between your palms.
Place the dough ball into the bowl of powdered sugar and roll to coat liberally on all sides.
Repeat the process, rolling balls of the cookie dough and coating them in powdered sugar, then place the dough balls at least 2 inches apart onto your prepared baking sheet.
Bake for 12-15 minutes, or until the cookies are lightly browned on the bottoms, crispy around the edges, and soft and chewy on the insides. Your cookies should come out nicely “crinkled” on top, as the powdered sugar will clump together and separate into lovely cracks while the dough spreads and bakes.
After a few minutes, transfer the cookies to a wire cooling rack and allow them to cool completely before serving.

Nutrition

Tips for making Raspberry Chocolate Crinkle Cookies

I strongly recommend using either dark or Dutch-process cocoa for this recipe. This provides a deeper brown color, but you can also use standard cocoa powder if needed.
I like to gently swirl the raspberry jam into the dough, rather than to completely mix it in. This allows you to get cookies that have small pockets of jam inside. If you prefer to (or accidentally) completely combine the preserves into the dough, don’t worry – you’ll still have a lot of raspberry flavor in your cookies.
If you want a more intense raspberry flavor, you can add a few drops of raspberry extract.
If you find that your dough isn’t firm enough to roll into solid balls, you can refrigerate it for 30 minutes to firm it up, then try again.
It helps to coat your hands in powdered sugar when rolling the dough into balls – this keeps the dough from sticking to your hands.
If you feel that your cookies are too puffy when you take them out of the oven, give the baking sheet a good smack on the counter to deflate them just slightly, which will in turn create that deliciously chewy texture.

How to store chocolate crinkle cookies

Store leftovers at room temperature in an airtight container for up to a week.

You can freeze the dough in portioned scoops for up to 3 months. If freezing, allow the dough to soften on the counter at room temperature until it is slightly malleable on the outside to effectively roll it into smooth balls. You also may need to increase your baking time by a minute or two so that the centers of the cookies aren’t too gooey, but that’s up to you – I personally prefer a gooey cookie!

Try more chocolate cookie recipes here:

Raspberry Chocolate Crinkle Cookies are soft, chewy, and full of flavor. Adding raspberry preserves gives this classic chocolate crinkle cookie recipe a delicious twist!

The post RASPBERRY CHOCOLATE CRINKLE COOKIES appeared first on Family Cookie Recipes.