Cookie Recipe VIDEOS Archives - Family Cookie Recipes

The Best Chocolate Chip Cookies (Soft, Thick & Bakery-Style)

Nellie — Mon, 11 May 2026 18:07:25 +0000

This best chocolate chip cookies recipe delivers soft, chewy, bakery-style cookies filled with melty chocolate chips in every bite. Made with a blend of sugars, butter-flavored shortening, and plenty of chocolate chips, these cookies turn out perfectly every time!

After testing dozens of recipes over the years, I can confidently say this is the best chocolate chip cookie recipe you’ll ever need.

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Why we Use Half Butter & Half Shortening

The secret to why these cookies come out thick and bakery-style every time is butter-flavored shortening. Most chocolate chip cookie recipes use all butter, which tastes incredible but has a high water content that causes cookies to spread flat in the oven. Shortening has a higher melting point than butter, which means the cookies hold their shape and stay thick while they bake. The result is a cookie with a soft, chewy center and lightly crisp edges — exactly like something from a bakery counter. We use butter-flavored shortening rather than plain shortening so you still get that rich buttery taste without the spreading. It sounds like a small swap but the difference in the final cookie is immediately noticeable.

Chocolate Chip Cookie Ingredients

Sugar: Use 1 cup of brown sugar and 2 cups of granulated sugar to make the cookies sweet and chewy. For best results, make sure your brown sugar is fresh and soft.
Butter-flavored Shortening: I usually use butter in cookies, but shortening does create an amazing softness and consistency that is incredible. If you don’t have butter-flavored shortening, you can use half butter and half shortening instead.
Eggs: You’ll need 4 large eggs to bind everything together.
Vanilla: Adding 2 teaspoons of vanilla extract will enhance the flavors in the cookies.
Salt: Just a teaspoon of salt helps all of the other flavors to pop.
Baking soda: The recipe calls for 2 teaspoons of baking soda. This acts as the leavening agent in the cookies, so make sure your baking soda isn’t old or expired.
Flour: All-purpose flour works best in cookies.
Chocolate chips: Add in 2-3 cups of semi-sweet chocolate chips, depending on how much chocolate you want in every cookie.

Best Chocolate Chip Cookie Recipe Tips

Full instructions on how to make the Best Chocolate Chip Cookies can be found on the recipe card below, but here are a few helpful tips.

Make sure there’s enough flour in the dough: If your cookie dough feels too sticky, add a bit more flour to help the cookies hold their shape while baking.
Cream the shortening and sugars well: Beat the shortening and sugars together for 2–3 minutes to help create the perfect cookie texture.
Preheat your oven: Starting with a fully preheated oven helps the cookies bake evenly and prevents spreading.
Use a cookie scoop: This helps your cookies turn out uniform in size and shape, making them look bakery-perfect.
Line your pans: Use parchment paper or silicone baking mats to prevent sticking and to help the cookies bake evenly.
Avoid overbaking: Take the cookies out when they look slightly underdone; they will continue to set on the baking sheet as they cool, resulting in soft, chewy cookies.

How to Store the Best Chocolate Chip Cookies

Room temperature: Store in an airtight container at room temperature for up to 5 days. These cookies stay soft longer than most chocolate chip cookies thanks to the shortening — don’t be surprised if they’re just as good on day four as they were fresh from the oven.

Can you freeze baked cookies? Absolutely. Let the cookies cool completely, then place them in a single layer on a baking sheet and freeze until solid — about one hour. Transfer to a freezer bag or airtight container with a sheet of parchment between each layer to prevent sticking. They keep beautifully for up to 3 months. To serve, thaw at room temperature for 20-30 minutes, or warm individually in the microwave for 15-20 seconds for that fresh-from-the-oven feel.

Can you freeze the cookie dough? This is our favorite method and the one we recommend most often. Scoop the dough into balls and press a few extra chocolate chips onto the top of each one so they look beautiful right out of the oven. Place on a parchment-lined baking sheet and freeze until completely solid — about 1-2 hours. Transfer to a labeled freezer bag and store for up to 3 months.

When you’re ready to bake, place the frozen dough balls directly on a lined baking sheet without thawing and bake at 350°F, adding 2-3 minutes to the bake time. You get perfectly fresh, warm, bakery-style cookies any time the craving hits with almost zero effort. This method is especially useful during the holidays, for last-minute company, or any time you want something homemade without starting from scratch. We almost always have a bag of these in the freezer.

Make-ahead tip: The dough can also be refrigerated for up to 48 hours before baking. Many bakers swear the cookies taste even better after an overnight rest — the sugars and vanilla have time to fully develop and the flour hydrates completely, which gives the finished cookie a slightly deeper, more complex flavor. If you have the time, make the dough the day before and bake the next day.

BEST CHOCOLATE CHIP COOKIES RECIPE

These soft, chewy Chocolate Chip Cookies are easy to make, bakery-style, and loaded with chocolate chips. The perfect cookie recipe for any occasion!

Course Cookies, Dessert

Cuisine American

Keyword chocolate chip cookie recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 222kcal

Author Jessica & Nellie

Ingredients

2 cups granulated sugar
1 cup brown sugar
2 cups butter-flavored shortening
4 eggs
2 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
5 cups flour
2-3 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350°F.
Cream together the sugars and shortening with an electric mixer for 2-3 minutes.
Add the eggs and vanilla and mix for another 2-3 minutes.
Add the salt, baking soda and flour and continue to mix until well combined.
Fold in the chocolate chips.
Use a cookie scoop to scoop cookies onto an ungreased cookie sheet or one lined with a silicone baking mat; place the cookies about 2" apart.
Bake for 10 minutes. Let sit for 4-5 minutes and then transfer to wire cooling racks.

Video

Notes

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

Cookies can be frozen baked or as cookie dough balls in an airtight container for 2-3 months.

Nutrition

Troubleshooting — Why Didn’t My Cookies Turn Out Right?

This recipe is reliable and forgiving, but a few specific things can go sideways. Here’s how to diagnose and fix the most common problems:

My cookies came out completely flat. Flat cookies are the most common issue with this recipe and almost always come down to one of three things. First — the shortening was too warm. Shortening should be solid and at room temperature, not soft or greasy-looking. If your kitchen is warm, measure the shortening cold from the pantry and let it sit for only 10-15 minutes before creaming rather than leaving it out for a long time. Second — the baking sheet was warm when the dough went on. If you’re baking multiple batches, let the pan cool completely between rounds or use two pans alternating. Dough placed on a warm pan starts softening before it even reaches the oven, and by the time the structure sets the cookie has already spread. Third — not enough flour. If your dough felt unusually soft or sticky when you scooped it, it likely needed a bit more flour. Add it one tablespoon at a time next time until the dough holds its shape cleanly when scooped.

My cookies came out puffy and cakey instead of chewy. Too much flour or overmixed dough. When you add the flour in the final step, mix only until just combined — stop the mixer the moment you don’t see dry streaks. Every extra second of mixing develops more gluten and pushes the cookies toward cakey rather than chewy. Also check that your baking soda isn’t expired. Old baking soda creates erratic, uneven lift that can make cookies puff up in unexpected ways. To test it, drop a small pinch into a bowl of white vinegar — it should bubble vigorously and immediately. If it just sits there, it’s time for a new box.

My cookies spread unevenly — some flat, some thick. The dough balls weren’t uniform in size or the oven has hot spots. Use a cookie scoop rather than dropping by hand — a consistent size means consistent baking. For hot spots, rotate the pan halfway through baking and consider investing in a light-colored aluminum pan if you’re using dark pans, which absorb more heat and can cause uneven browning and spreading.

My cookies are hard and dry. Almost certainly overbaked. This is the trickiest part of baking these cookies — they should look underdone when you pull them from the oven. The centers should appear soft, barely set, and slightly glossy. The residual heat from the pan finishes the cooking over the next 4-5 minutes as they cool. If you’re pulling them when they look perfectly golden and fully set, they’re already overbaked by the time they cool. Reduce your bake time by 1-2 minutes next time and trust the carry-over cooking. Also make sure you’re measuring flour correctly — too much flour makes cookies dry and crumbly even when baked perfectly.

My cookies taste bland. Three possible culprits: old vanilla, expired baking soda, or not enough salt. Vanilla extract loses potency over time — if yours has been open for more than a year, it may not be contributing much flavor. Use pure vanilla extract rather than imitation for the best result. Old baking soda affects flavor as well as lift. And don’t reduce the salt — one teaspoon sounds like a lot but it’s what makes the chocolate taste like chocolate and prevents the cookies from tasting flat and one-dimensional. Salt is flavor, not just seasoning.

My cookies look great but the bottoms are too dark. Your oven runs hot, you’re using dark pans, or the rack position is too low. Light-colored aluminum pans reflect heat and produce more even browning than dark or non-stick pans. Move your oven rack to the center position if it isn’t already — the bottom rack sits too close to the heating element and burns bottoms before the tops are set. If you’re already on center rack with light pans, reduce the oven temperature by 25°F and add 1-2 minutes to the bake time.

My cookies are greasy. The shortening was melted or too warm rather than solid at room temperature. Melted shortening releases into the dough rather than emulsifying with the sugars during creaming, which causes the finished cookie to feel greasy. Always start with solid shortening and cream it with the sugars for the full 2-3 minutes the recipe calls for — proper creaming incorporates air and creates an emulsion that gives the cookie structure.

My cookies stuck to the pan. The recipe recommends parchment paper or a silicone baking mat, and this is one time it really matters. An ungreased pan with shortening-based dough can sometimes stick more than a butter-based dough because shortening doesn’t leave the same natural release that butter does as it melts. If you don’t have parchment, lightly grease the pan — but parchment is the most reliable option for clean release every time.

More delicious chocolate chip cookie recipes to try:

Peanut butter and chocolate are one of my favorite flavor combinations. Peanut Butter Chocolate Chip Cookies and Peanut Butter Oatmeal Chocolate Chip Cookies are both delicious.
Fruit pairs well with chocolate as well. Raspberry Chocolate Chip Cookies have fresh raspberries in them, and Cherry Chocolate Chip Cookies are made with maraschino cherries. And Banana Chocolate Chip Cookies are amazing too!
Want something a little more unique? Mint Chocolate Chip Cookies are a favorite (for us AND our readers), and Avocado Chocolate Chip Cookies are slightly healthier (and a little more green) than your typical chocolate chip cookie recipe.
For more classic recipes, you’ll want to try our Chewy Chips Ahoy Copycats and our Better-than- Nestle Toll House cookies!

Once you try this best chocolate chip cookies recipe, it will become your go-to for creating soft, chewy cookies that everyone will ask for again and again.

The post The Best Chocolate Chip Cookies (Soft, Thick & Bakery-Style) 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.

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.

MAPLE DONUT COOKIES

Jessica — Wed, 20 Aug 2025 19:42:50 +0000

Maple Donut Cookies are soft & pillowy donut-shaped cookies with a lovely maple glaze topping. Everything you love about maple donuts, only in cookie form!

Our family has always loved maple bars, so when I had the idea to make maple donut cookies, I was so excited to test the process out! I used my Soft Buttermilk Sugar Cookie dough recipe because unlike other donut cookies, where you cut out donut shapes from traditional sugar cookie dough, I wanted these to really resemble donuts in taste and texture.

The result? OMG! They’re incredible- maple bar lovers rejoice, because I’m about to introduce you to your new favorite cookie! They’re pillowy, perfectly sweet cookies with a lovely soft maple glaze topping. Sprinkles are optional but super fun! Be sure to read my notes and watch the video. Maple Donut Cookies aren’t difficult to make, but the dough is a bit sticky, so I give tips on managing it better.

Maple Donut Cookie Ingredients

Butter: Use ½ cup softened butter (1 stick) to create a soft, tender cookie crumb. Softened butter helps mix the sugars and eggs smoothly.

Sugars: You need ½ cup of each granulated sugar and brown sugar. The granulated sugar helps with crisp edges, while brown sugar adds moisture and a deeper flavor thanks to its molasses content.

Egg: 1 egg binds ingredients and provides structure without making the cookie dense.

Buttermilk: Adding ¾ cup buttermilk gives the cookies moisture and a slight tang. Also it reacts with baking soda to help leaven the dough.

Extract: 1 tsp vanilla enhances the natural flavors without overpowering the maple.

Flour: 2 ½ cups all-purpose flour provides the right texture when combined with leavening.

Baking soda: Using ½ tsp baking soda leavens the dough by releasing carbon dioxide with acid from buttermilk, giving a light texture.

Salt: ½ tsp salt balances sweetness and strengthens flavor.

Maple Glaze ingredients

Butter: You need 2 TBSP butter to add richness and a glossy finish.

Milk: 2-4 TBSP milk adjusts the glaze consistency for smooth spreading.

Sugars: ¼ cup brown sugar sweetens and thickens the glaze, while 1 cup powdered sugar creates a smooth texture.

Syrup: 1 TBSP corn syrup (or maple syrup) adds shine and enhances the flavor.

Extract: Adding 1 tsp maple extract provides concentrated maple aroma and taste to the glaze.

How to make maple glaze

You make a traditional maple glaze by whisking together warm milk and melted butter with corn syrup, brown sugar and maple extract. Once smooth, whisk powdered sugar into the butter mixture until the appropriate consistency is formed. Feel free to add in a little more milk if you need to! I give instructions on how to make the maple glaze on the stovetop or in the microwave below.

Why Use Maple Extract Instead of Maple Syrup

I get this question often and while it seems like there wouldn’t be an issue, using maple syrup in place of maple extract just does not work. The reason why is the syrup adds too much liquid and not enough maple flavor. So to get even a fraction of maple flavor, you’d have to use 4-5x the amount of syrup for the icing.

Maple Donut Cookie Recipe

Maple Donut Cookies are soft & pillowy donut-shaped cookies with a lovely maple glaze topping. Everything you love about maple donuts, only in cookie form!

Course Cookies

Cuisine American

Prep Time 20

Cook Time 10

Chilling time 1 15

Total Time 30

Servings

Calories 108kcal

Author Jessica & Nellie

Ingredients

½ cup softened butter 1 stick
½ cup granulated sugar
½ cup brown sugar
1 egg
¾ cup buttermilk
1 tsp vanilla
2 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt

Maple Glaze

2 TBSP butter
2-4 TBSP milk
¼ cup brown sugar
1 TBSP corn syrup or maple syrup
1 tsp maple extract
1 cup powdered sugar

Instructions

Cream together butter and sugars for 1 minute. Add in egg, buttermilk and vanilla and mix again until smooth.
Combine dry ingredients and add 1/2 to the mixing bowl. Mix, then add the other half. Dough will be softer and stickier than normal cookie dough. Cover and let cool in fridge for at least 1 hour.
Preheat oven to 375 degrees F.
Spray cookie scoop and your hands lightly with non-stick spray. Scoop out about 1.5 to 2 TBSP of cookie dough into your hand. Roll dough into a ball and gently flatten the ball until it's about 1/2" thick.
You can shape the cookie dough into donuts in one of two ways. Method 1) Use a small round biscuit cutter to punch a hole in the center of the flattened dough. Place the donut hole back into the mixing bowl to be used for more cookies. This method is easier when you spray the biscuit cutter with non-stick spray first.
Method 2) Press the top and bottom center of the flattened dough with your thumb and forefinger until you create a hole. Use your hands to pull the hole open wider, until it's about 2-2.5" wide. Place shaped donut cookies on the parchment lined cookie sheet, repeating process until you have 6-8 cookies on your sheet.
Place mixing bowl with remaining dough back in the fridge or freezer. Bake for 9-10 minutes and let cool for an additional 2 minutes on the cookie sheet. Transfer to a cooling rack.
To make MAPLE GLAZE: In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved. Remove from heat and add in corn syrup and maple extract.
Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary. Glaze will begin to harden as it cools, so keep maple glaze warm on the stove, whisking occasionally. To make in the microwave, combine 2 TBSP milk and butter in a small mixing bowl. Heat for 30 seconds. Add in brown sugar, corn syrup and an additional 1 TBSP milk. Heat another 30 seconds in the microwave. Whisk until smooth.
Add in maple extract and powdered sugar until a smooth, dippable consistency is reached. Add in more milk if needed.
Dip the top round face of each cooled donut cookie in warm maple glaze. Sprinkle with fall-themed sprinkles immediately, if desired. Cool to set. Cookies can be stacked once cooled. Store leftovers in an airtight container.

Video

Notes

yields 2.5- 3 dozen cookies

Must chill dough for at least 1 hour before shaping into donuts! Dough is easier to handle if you return it to the fridge in between batches.

Use non-stick spray on the cookie scoop, your hands and biscuit cutter when shaping to make the process easier.

Nutrition

How long are Maple Donut Cookies good for?

Your baked Maple Donut Cookies will stay fresh for about 3 to 5 days when stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving. It’s best to freeze the cookies without the maple glaze. Once thawed, you can apply the glaze fresh to maintain its texture and appearance.

What can be used as a substitute for buttermilk?

You can replace buttermilk with a mixture of regular milk and an acid like lemon juice or white vinegar. Use ¾ cup of milk with 1 tablespoon of acid, let it sit for 5 minutes, then add to your dough.

This provides the same acidity that buttermilk contributes, which helps with texture and rise.

How can you ensure the glaze sets properly on the cookies?

Allow the cookies to cool completely before applying the glaze to prevent melting. Use a glaze with the right balance of powdered sugar and liquid to achieve a thick but spreadable consistency.

Let the glazed cookies rest at room temperature for at least 30 minutes to fully set.

Is there an alternative to maple extract to maintain the flavor in the glaze?

You can substitute pure maple syrup for maple extract in the glaze. Use about 1 tablespoon of syrup to match the maple flavor.

Keep in mind this may slightly alter the glaze texture, so adjust powdered sugar if needed for consistency.

Enjoy more maple flavored cookies here:

Maple Sandwich Cookies are buttery cut-out cookies shaped like maple leaves and filled with a silky maple buttercream for the perfect fall-inspired treat!
Our recipe for Maple Bacon Cookies combine savory and sweet with bacon grease and maple syrup in the dough, then topped with maple icing and crispy crumbled bacon—irresistibly bold and delicious!
These Honey Maple Chocolate Chip Cookies are sweet, nutty, and irresistible, made with honey, maple syrup, crunchy pecans, and melty chocolate chips.
Oatmeal Pumpkin Sandwich Cookies are spiced oatmeal cookies filled with a rich, buttery maple frosting—perfectly cozy and delicious!

Maple Donut Cookies are soft, pillowy, donut-shaped cookies topped with a sweet maple glaze—everything you love about maple donuts, now in cookie form!

The post MAPLE DONUT COOKIES appeared first on Family Cookie Recipes.

GLAZED DONUT COOKIES 🍩

Jessica — Wed, 12 Mar 2025 22:56:59 +0000

Glazed Donut Cookies are soft, buttermilk cookies made into the shape of donuts & topped with a silky glaze & sprinkles! Donut lovers rejoice; these cookies are for YOU! 🍩

Easy Donut Cookies

Our family has always loved maple bars, so when I had the idea to make donut cookies, I was so excited to test the process out. I used my Soft Buttermilk Sugar Cookie dough recipe, because unlike other donut cookies, where you cut out donut shapes from traditional sugar cookie dough, I wanted these to really resemble donuts in taste and texture.

The result? OMG, they are incredible! Rejoice, because I am about to introduce you to your new favorite cookie with this recipe. Be sure to read my notes and watch the video below. Donut Cookies are not difficult to make, but the dough is a bit sticky, so I give tips on managing it better.

Glazed Donut Cookie Ingredients

Butter: You need ½ cup of softened butter (1 stick) to give the dough great flavor.

Sugar: Add in ½ cup of granulated sugar to sweeten these cookies perfectly.

Brown sugar: By adding in ½ cup of brown sugar, it provides a wonderful depth of flavor that is simply amazing.

Egg: Use 1 egg to help bind the cookie dough together well.

Buttermilk: You will need ¾ cup of buttermilk to give these donut cookies the most incredible texture.

Vanilla extract: Adding in 1 teaspoon of vanilla extract will help enhance all the great flavors in this recipe.

Flour: For the base and structure of these cookies, you need 2 ½ cups of all-purpose flour.

Baking soda: For the leavening agent in this recipe, use ½ teaspoon of baking soda.

Salt: To balance the flavors well, add in ½ teaspoon of salt.

Vanilla Glaze Ingredients

Butter: Use 2 tablespoons of butter for a nice rich taste and shine to this glaze.

Milk: Add in 2-3 tablespoons of milk to get the perfect consistency desired.

Vanilla extract: You need 1 teaspoon of vanilla extract for more great flavor.

Powder sugar: 1 cup powdered sugar is the base of this glaze recipe.

Chocolate Glaze Ingredients

Butter: To flavor this glaze and get the right consistency, use 2 tablespoons of butter.

Chocolate chips: For great chocolatey flavor, use ¼ cup of semi-sweet chocolate chips.

Milk: Add in 2-3 tablespoons of milk to achieve the desired glaze consistency.

Powder sugar: Add in 1 cup of powdered sugar to create the best cookie topping.

Glazed Donut Cookies Recipe

Glazed Donut Cookies are soft, delicate, donut-shaped cookies with a lovely chocolate or vanilla glaze and topped with sprinkles! These buttermilk cookies are a delicious twist on a traditional sugar cookie recipe, the results are a heavenly sweet treat.

Course Cookies, Dessert

Cuisine American

Keyword Glazed Donut Cookies

Prep Time 15

Cook Time 15

dough chilling 1

Total Time 1 30

Servings cookies

Calories 127kcal

Author Jessica & Nellie

Ingredients

½ cup softened butter 1 stick
½ cup granulated sugar
½ cup brown sugar
1 egg
¾ cup buttermilk
1 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt

Vanilla Glaze

2 TBSP butter
2-3 TBSP milk
1 tsp vanilla extract
1 cup powdered sugar

Chocolate Glaze

2 TBSP butter
¼ cup semi-sweet chocolate chips
2-3 TBSP milk
1 cup powdered sugar

Instructions

Dough: In a large mixing bowl, cream together the butter, white and brown sugars, for 1 minute. Then, add in the egg, buttermilk and vanilla extract, mix again until smooth. Next, in a separate small bowl, combine the flour, baking soda and salt. Stir to combine. After that, add half of the dry ingredients to the wet ones and stir to combine. Proceed to mix in the other half and stir until combined.
The dough will be softer and stickier than normal cookie dough, this is what you want. Then, cover the bowl and let chill in fridge for at least 1 hour.
Get the oven preheating to 375°F. Then, line 2-3 baking sheets with parchment paper or silicon mats. Next, spray the cookie scoop and your hands lightly with non-stick cooking spray. Scoop out about 1.5-2 tablespoons of cookie dough into your hand. Roll the dough into a ball and gently flatten the ball until it’s about 1/2″ thick.
Press the top and bottom center of the flattened dough with your thumb and forefinger until you create a hole. Use your hands to pull the hole open wider, until it’s about 2-2.5″ wide.
Put each shaped donut cookie on the parchment lined cookie sheets, repeating process until you have 6-8 cookies on your sheets. Bake for 9-10 minutes. Let the cookies cool for an additional 2 minutes on the cookie sheet, then transfer to a cooling rack to cool completely. (if the donuts have closed up a bit while baking, you can take a small round biscuit cutter or cap and re-punch a hole.)
Vanilla Glaze: In a small bowl, combine 2 tablespoons of milk and the butter, heat for 30 seconds in the microwave. Then, add in the powdered sugar and whisk until smooth. Add additional milk as needed for the glaze to be smooth and dippable. If the glaze cools, microwave for an additional 15 seconds.
Chocolate glaze: In a small bowl, combine 2 tablespoons of milk, butter and chocolate chips, heat for 40 seconds in the microwave. Then, add in the powdered sugar and whisk until smooth. Add additional milk as needed for the glaze to be smooth and dippable. If the glaze cools, microwave for an additional 15 seconds.
Dip the top round face of each cooled donut cookie in the warm glaze. Top with sprinkles immediately, if desired. Cool to set for about 10 minutes. Serve immediately and enjoy!

Video

Notes

Store cookies in an airtight container on the countertop for up to 5 days. Cookies can be frozen similarly for up to 2 months.

Nutrition

I cut out holes AFTER baking to make sure the cookies were shaped as recognizable donuts!

HOW DO YOU STORE FROSTED SUGAR COOKIES?

Let your frosted sugar cookies sit out for an hour or two to help the frosting solidify. Place them in an airtight container and then lay a cut piece of parchment paper over the top before laying more cookies on top. They can last this way up to a week.

HOW LONG WILL DECORATED SUGAR COOKIES LAST?

If you keep your decorated sugar cookies properly stored, you can expect them to last up to a week at room temperature and be just fine.

Glazed Donut Cookies are soft donut-shaped cookies with an amazing chocolate or vanilla glaze and topped with sprinkles! These buttermilk cookies are a sensational twist on a classic sugar cookie recipe, the results are an incredible treat.

The post GLAZED DONUT COOKIES 🍩 appeared first on Family Cookie Recipes.

FROSTED STRAWBERRY 🍓 COOKIES

Jessica — Thu, 08 Feb 2024 19:49:37 +0000

Frosted Strawberry Cookies made with fresh strawberry for that bright, fresh flavor that everyone adores! Soft, pillowy sugar cookies topped with a luscious strawberry buttercream you just have to try!

Don’t forget to check out our updated collection of SOFT AND SWEET SUGAR COOKIES here!

One of the best things about these Strawberry Cookies is their versatility. They can be served as a sweet snack or a dessert, they are great for parties and events too. Whether you are looking for a treat to enjoy on your own or want to impress your guests with a delicious dessert, frosted sugar cookies are a great choice!

Not so secret ingredient: Pureed Strawberry Reduction

Frosted Strawberry Cookies are a delicious and unique dessert that is sure to impress anyone who tries them. One of the key ingredients in this recipe is the pureed strawberry reduction. This ingredient adds a burst of flavor and a beautiful pink hue to the cookies. This process boils out a lot of the water in the strawberries and leaves us with an intense strawberry puree that we can then use in the cookie recipe and strawberry frosting.

The pureed strawberry reduction is a versatile ingredient that can be used in a variety of desserts, including cakes, cupcakes, and even ice cream. Its sweet and tangy flavor pairs well with a wide range of other ingredients, making it a great addition to any baker’s kitchen!

Why you’ll love this Strawberry Cookie Recipe

Easy to make. The recipe requires only a handful of ingredients and can be whipped up in no time. Whether you’re a seasoned baker or a novice in the kitchen, you’ll have no trouble following the simple instructions.
Full of flavor. These cookies are bursting with the sweet and tangy taste of fresh strawberries. The frosting adds an extra layer of sweetness that perfectly complements the fruity flavor of the cookies.
It’s versatile. You can enjoy these cookies as a snack, dessert, or even as part of a breakfast spread. They’re perfect for any occasion, from a casual get-together with friends to a fancy dinner party.

Frosted Strawberry Cookie Ingredients

Strawberries: You will need 12-15 fresh strawberries, washed, cored and sliced to create the puree for the cookie dough.

Butter: Using ½ cup of butter, softened, will give the cookie dough wonderfully rich flavor.

Sugar: Add 1 cup of sugar for delightful sweet and chewy cookies.

Egg: 1 egg will help bind the ingredients in this cookie dough recipe well.

Vanilla extract: Help enhance all the amazing flavors in this dough by using 1 tsp of vanilla extract.

Sour cream: Create pillowy soft treats by adding ⅓ cup of sour cream to the dough.

Strawberry puree: Use ¼ cup of the reduced strawberry puree the you made before starting this cookie dough recipe.

Salt: Adding ½ tsp of salt will balance all the incredible flavors in this recipe.

Baking soda: To help the cookies puff up as they bake, you will need ½ tsp of baking soda.

Flour: You need 2 ¼ cups of all-purpose flour for the structural base of this cookie dough recipe.

Buttercream Frosting

Butter: ½ cup of butter, softened, will make this frosting rich and creamy.

Vanilla extract: Add in 1 tsp of vanilla extract to flavor this frosting nicely.

Powder sugar: The base of this sweet frosting is 4 cups of powdered sugar.

Strawberry puree: Use the remaining ½ cup of reduced strawberry puree to make the frosting a beautiful color and add even more amazing taste.

How to make Strawberry Frosted Cookies

Strawberry Reduction

To make the pureed strawberry reduction, you need to first wash, core and slice 12-15 strawberries. Then puree the strawberry pieces using an immersion blender or food processor.

Proceed to pour the strawberry puree into a small saucepan and bring it to a boil. Then reduce the heat to medium low and boil for 20 minutes, stirring occasionally. The mixture will reduce by half, starting out mine measured 1 ½ cups, then after reducing I had ¾ cups.

Once reduced, cool the puree in the fridge or freezer and then you can proceed with Strawberry Cookie recipe. This process takes about 30 minutes total and can be done up to a week ahead of time.

Prep

Get the cookie process started by preheating the oven to 375 degrees F. Then line two baking sheets with parchment paper and set them aside.

Cookie dough

In a medium size bowl, cream the butter and sugar. Then, add in the egg, vanilla extract, sour cream and ¼ cup of the strawberry puree.

Next, in a separate small bowl, gently whisk together the salt, baking soda and flour. Proceed to add the dry ingredients to butter mixture and mix to combine.

Bake

Continue to scoop out 1.5 TBSP of dough and place on the parchment lined cookie sheets. You can use a medium cookie scoop to make this process faster.

Place the cookies in the preheated oven and bake for 10 minutes.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Buttercream frosting

In a medium size bowl, whisk the butter for 30 seconds with an electric mixer. Then add in the rest of the strawberry puree and 1 cup of powder sugar. Mix on medium speed for 1 minute, then add in the vanilla extract and remaining powder sugar, 1 cup at a time, until you’ve reached your desired consistency.

After that, transfer the frosting to a piping bag with a closed star tip- I used a Wilton 2D. Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. The frosting will set, but I recommend not stacking cookies that have been frosted with a rosette so that you don’t squish them.

Serve immediately and enjoy!

Frosted Strawberry Cookies

Frosted Strawberry Cookies a delightful treat that are perfect for any occasion, sharing with friends and family, or for enjoying as a special treat all on your own. These strawberry cookies are soft, chewy, and bursting with the sweet and tangy flavor of fresh strawberries.

Course Cookies, Dessert, treat

Cuisine American

Keyword Frosted Strawberry Cookies

Prep Time 10

Cook Time 10

Strawberry Puree 30

Total Time 50

Servings cookies

Calories 232kcal

Author Jessica & Nellie

Ingredients

Strawberry Puree

12-15 fresh strawberries washed, cored and sliced

Cookies

½ cup butter softened
1 cup sugar
1 egg
1 tsp vanilla extract
⅓ cup sour cream
¼ cup reduced strawberry puree
½ tsp salt
½ tsp baking soda
2 ¼ cups all-purpose flour

Strawberry Buttercream Frosting

½ cup butter softened
1 tsp vanilla extract
4 cups powdered sugar
½ cup remaining reduced strawberry puree

Instructions

Strawberry Reduction: To reduce the pureed strawberry reduction, all you need to do is first wash, core and slice 12-15 strawberries. Then puree the strawberry pieces using an immersion blender or food processor. Proceed to pour the strawberry puree into a small saucepan and bring it to a boil. Then reduce the heat to medium low and boil for 20 minutes, stirring occasionally. The mixture will reduce by half, starting out mine measured 1 ½ cups, then after reducing I had ¾ cups.
Once reduced, cool the puree in the fridge or freezer and then you can proceed with Strawberry Cookie recipe. This process takes about 30 minutes total and can be done up to a week ahead of time.
Prep: Get started by preheating the oven to 375 degrees F and line a baking sheet with parchment paper.
Cookie dough: In a medium size bowl, cream together the butter and sugar. Then, add in the egg, vanilla extract, sour cream and ¼ cup of the strawberry puree.
Next, in a separate small bowl, gently whisk together the salt, baking soda and flour. Proceed to add the dry ingredients to butter mixture and mix to combine.
Bake: Continue to scoop out 1.5 TBSP of dough and place on the parchment lined cookie sheet. You can use a medium cookie scoop to make this process faster. Place the cookies in the preheated oven and bake for 10 minutes.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Butter cream frosting: In a medium size bowl, whisk the butter for 30 seconds with an electric mixer. Then add in the rest of the strawberry puree and 1 cup of powder sugar. Mix on medium speed for 1 minute, then add in the vanilla extract and remaining powder sugar, 1 cup at a time, until you've reached your desired consistency.
After that, transfer the frosting to a piping bag with a closed star tip- I used a Wilton 2D. Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. The frosting will set, but I recommend not stacking cookies that have been frosted with a rosette so that you don't squish them. Serve immediately and enjoy!

Video

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.

Nutrition

How long are these Frosted Sugar Cookies good for?

Frosted strawberry cookies are best consumed within 3-4 days of baking. After that, the texture and taste may start to deteriorate. It is recommended to store them in an airtight container to keep them fresh for as long as possible.

How should I store frosted strawberry cookies?

To keep frosted strawberry cookies fresh, store them in an airtight container at room temperature. Avoid exposing them to direct sunlight or heat as it can cause the frosting to melt and the cookies to become soggy. When storing cookies, it’s important to separate them with layers of parchment paper or wax paper. This will prevent them from sticking together and becoming a messy clump.

If you live in a hot or humid climate, it might be best to store your cookies in the refrigerator. This will help keep them fresh for longer. However, keep in mind that refrigeration can cause some cookies to become hard or lose their texture.

Variations and Substitutions

Alternative Fruit Flavors: While Frosted Strawberry Cookies are a classic favorite, there are plenty of other fruit flavors that can be used to switch things up. Consider substituting the strawberry jam with raspberry, blueberry, or even peach jam for a unique twist on the traditional recipe.

Another option is to add in some fresh fruit to the cookie dough itself. Diced strawberries, raspberries, or even chopped peaches can be folded into the dough for an extra burst of fruity flavor.

Dietary Adaptations

For those with dietary restrictions, there are a few substitutions that can be made to accommodate their needs. For a gluten-free version, simply swap out the all-purpose flour for a gluten-free flour blend.

For a vegan version, substitute the butter with coconut oil and use a flax egg in place of the egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency.

For a lower sugar option, try using a sugar-free jam or reducing the amount of sugar in the cookie dough itself. Alternatively, you can use a natural sweetener like honey or maple syrup in place of the granulated sugar.

Frosted Strawberry Cookies made with fresh strawberry for that bright, fresh flavor that everyone adores! Soft, pillowy sugar cookies topped with a luscious strawberry buttercream you just have to try!

How do you create the perfect frosting for strawberry cookies?

To create the perfect frosting for strawberry cookies, it is important to use fresh strawberries. Puree and reduce the strawberries and mix them with powdered sugar, butter, and vanilla extract until you get a smooth and creamy consistency. Adjust the amount of sugar according to your taste preference.

What makes Crumbl frosted strawberry cookies unique?

Crumbl frosted strawberry cookies are unique because of their soft and chewy texture, the use of fresh strawberries in the frosting, and the generous amount of frosting on each cookie. They are also made with high-quality ingredients and baked fresh every day.

Try a few of our other favorite frosted sugar cookie recipes:

I thought I’d post a fun family photo so you can see the circus that happens when we try and take a nice picture with all 7 of us. I consider this one a success. All eyeballs are facing the general direction of the camera. I’m not sure how I missed that one kid had food in her mouth. Where’d she get that?! Maybe that’s why another kid was so unhappy? Who knows. My youngest didn’t look quite ready for the picture to be taken. Nose itch, perhaps? My oldest has years and years’ experience with family photos, bless him. My husband is a little hottie, isn’t he?! Purple tie and all. And then there’s my middle child. Can you tell who I’m talking about? He seems to crave attention just a wee bit more than the rest? Yep, that’s him. This picture goes into a {quickly growing} file that I will pull out and show all future girlfriends. Payback.

Frosted Strawberry Cookies an incredible dessert perfect for any occasion, share with family and friends, or enjoy as a treat for yourself! These strawberry cookies are sweet, tender, and loaded with the fresh strawberry flavor.

The post FROSTED STRAWBERRY 🍓 COOKIES appeared first on Family Cookie Recipes.

CARAMEL APPLE CAKE MIX COOKIES

Nellie — Fri, 18 Aug 2023 14:54:41 +0000

Caramel Apple Cake Mix Cookies are easily made with a cake mix, chopped apples and Rolo candies. Cake mix cookies are so simple to make and these ones taste like caramel apples!

Caramel and chocolate just go so well together – if you love that combination also, you should try our Caramel Chocolate Chip cookies! Or our Chocolate Caramel Cake Mix cookies – those have Rolos in them too!

CARAMEL APPLE CAKE MIX COOKIES

Caramel Apple Cake Mix Cookies are so easy to make! Add butter, brown sugar, an egg, and vanilla extract to a yellow cake mix and then add some chopped apples and Rolo candies. The original recipe that I found called for dried apples, but I prefer to use a fresh apple – the choice is totally up to you!

What are cake mix cookies?

Cake mix cookies are cookies that are made with a box of cake mix as the base ingredient. Because many of the dry ingredients used in cookies are also the same ingredients you find in a boxed cake mix, you usually only have to add a few more basic ingredients to make soft and chewy cookies!

One of the things that I love about cake mix cookies is that it is so easy to change up the flavors a little bit, just by swapping out the cake mix that you use. For example, this recipe for Caramel Apple Cake Mix Cookies asks for a yellow cake mix, but you could easily swap in a white cake mix, a spice cake mix or even a chocolate cake mix and the results would all be delicious!

Some tips for making the best Cake Mix Cookies:

Make sure your butter is softened, NOT melted! One of the most common errors in cookie making is using butter that is either really cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5 second intervals, being very careful to pull it out before it melts. I actually like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it!
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 over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Ingredients in Caramel Apple Cake Mix Cookies

Rolo candies – These are kind of the star of this cookie recipe, so don’t leave them out. I use two-three (1.7 ounce) packages, which is between 14-28 Rolo candies. Cut the Rolos into quarters and mix them into 2 tablespoons of the cake mix before adding to the other ingredients.

Yellow cake mix – You will need one box of a yellow cake mix. You can easily swap this out with a white cake mix or a spice cake mix or even a chocolate cake mix if you want to change up the flavor!

Butter – You will need a stick of butter, softened to room temperature. For best results, make sure to use real butter.

Brown sugar – Adding just 1/4 cup of light brown sugar to the cookies will make them taste more homemade and give them a richer flavor.

Egg – One large egg will bind everything together.

Vanilla extract – Just a teaspoon of vanilla extract adds a lot of flavor. The higher the quality of the vanilla, the better.

Apple – Peel and chop one apple into small pieces. Honeycrisp or Fuji apples work best, but any variety of crisp, tart apple will work perfectly.

How do you make Caramel Apple Cake Mix Cookies?

Preheat oven to 350°.

In a small bowl, toss the chopped Rolos with 2 tablespoons of the cake mix to prevent them from sticking together. Set aside.

In a large mixing bowl, use an electric mixer to combine the rest of the cake mix with the butter, brown sugar, egg and vanilla extract.

Fold in the chopped apples and the chopped Rolos until all ingredients are well combined.

Use a cookie scoop to drop tablespoons of dough onto a cookie sheet that has been lined with parchment paper or a silicone baking mat.

Bake for 11-13 minutes or until just barely set in the center. Let the cookies cool for about 5-10 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

Caramel Apple Cake Mix Cookies

Caramel Apple Cake Mix Cookies are easily made with a cake mix, chopped apples and Rolo candies. Cake mix cookies are so simple to make and these ones taste like caramel apples!

Course Cookies

Cuisine American

Keyword Caramel Apple Cake Mix Cookies

Prep Time 10

Cook Time 12

Servings cookies

Calories 147kcal

Author Jessica & Nellie

Ingredients

2-3 1.7 oz pkgs. Rolo candies, unwrapped and quartered
1 18.25 oz pkg. yellow cake mix
½ cup butter softened to room temperature
¼ cup light brown sugar
1 egg
1 tsp vanilla extract
1 apple peeled and chopped into small pieces

Instructions

Preheat oven to 350°.
In a small bowl, toss the chopped Rolos with 2 tablespoons of the cake mix to prevent them from sticking together. Set aside.
In a large mixing bowl, use an electric mixer to combine the rest of the cake mix with the butter, brown sugar, egg and vanilla extract.
Fold in the chopped apples and the chopped Rolos until all ingredients are well combined.
Use a cookie scoop to drop tablespoons of dough onto a cookie sheet that has been lined with parchment paper or a silicone baking mat.
Bake for 11-13 minutes or until just barely set in the center. Let the cookies cool for about 5-10 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

Video

Nutrition

What kinds of apples to use in cookie recipes?

My favorite type of apple for baking (and eating!) is the Honeycrisp variety. These apples are very crunchy and they hold up well during the baking process. Sometimes the Honeycrisp apples are really expensive, but Fuji apples work really well too so that is a great alternative. You just don’t want to use a soft apple (like Red Delicious) because generally the flavor isn’t as strong and the softer apples tend to get mushier when baked. You could also use pieces of dried apples in these cookies, but I definitely prefer using fresh ones!

Can you freeze cake mix cookies?

Yes, you can freeze cake mix cookies! You can freeze the baked cookies by cooling them completely and then wrapping in plastic and placing in a Ziplock bag in the freezer. When I freeze cookies, I prefer to freeze the dough in ready-to-bake balls, so that I can enjoy my cookies “freshly baked” when I am ready to make them. In order to do this, you will:

Scoop the cookie dough into balls (cake mix cookies tend to be a little sticky in dough form so you may want to chill the dough for about an hour to make this step easier).
Place the cookie dough balls on a piece of wax paper on a cookie sheet and place in the freezer for about an hour, until cookie dough balls are frozen.
Take all of the frozen cookie dough balls and place in a Ziplock bag or an airtight freezer safe container. Put them back into the freezer until ready to bake.
When you are ready, place the cookie dough balls on a prepared cookie sheet, 2 inches apart. I like to let the balls thaw for about 10-15 minutes and then bake according to normal instructions.

MORE DELICIOUS APPLE COOKIE RECIPES TO TRY:

Caramel Apple Cake Mix Cookies are easily made with a cake mix, chopped apples and Rolo candies. Cake mix cookies are so simple to make and these ones taste like caramel apples!

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

RASPBERRY CHOCOLATE CHIP COOKIES

Nellie — Tue, 09 May 2023 06:39:00 +0000

Raspberry Chocolate Chip Cookies are soft, chewy and absolutely amazing! Adding fresh raspberries to a delicious classic chocolate chip cookie recipe makes such a delicious difference!

Raspberry Chocolate Chip Cookies is a new invention of mine and I want to share it with all of you! I make a lot of treats at my house and there are quite a few that I love, but even with all of the fancy treats I have made, I still feel like chocolate chip cookies are my favorite. I have made so many different chocolate chip cookie recipes over the years and am still coming up with ways to tweak some of my favorites!

Be sure to check out our updated collection of the BEST HOMEMADE CHOCOLATE CHIP COOKIE RECIPES here!

RASPBERRY CHOCOLATE CHIP COOKIES

I had some fresh raspberries on hand the other day and decided to see what would happen if I added those to my favorite chocolate chip cookie dough – the results are absolutely amazing! You’ll have to eat them within a couple of days so they don’t spoil, but I don’t think you’ll find that to be too hard. This particular chocolate chip cookie recipe has pudding mix in the batter which makes these cookies so soft and adds a stronger vanilla flavor to them as well.

How do you make perfect chocolate chip cookies?

Make sure that the butter is softened, NOT melted.
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.
Take more time to 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 over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

What kind of chocolate chips are best in Chocolate Chip Cookies?

I prefer to use semi-sweet chocolate chips in my chocolate chip cookies, but milk chocolate chips are wonderful too. In these Raspberry Chocolate Chip Cookies, I think dark chocolate chips would actually be amazing because dark chocolate pairs so well with raspberry! You could even use white chocolate chips in this recipe if you prefer the white chocolate/raspberry flavor combination. Or use a combination of a couple different kinds of chocolate chips!

As far as brands go, I really like Ghirardelli chocolate chips, but I often use Nestle or even store-brand chocolate chips sometimes and the cookies are still delicious!

Ingredients in Raspberry Chocolate Chip Cookies

Butter – The recipe calls for 1 cup of butter, which is just less than 2 full sticks. Make sure that the butter is softened to room temperature before mixing with the other ingredients. And for best results, use real butter.

Sugars – You will need brown sugar and granulated sugar. For best results, make sure your brown sugar is fresh.

Vanilla pudding mix – You will need 1 large (5.1 ounce) box of instant vanilla pudding mix. This adds sweetness and flavor to the cookies and also makes the cookies super soft.

Eggs – Add 2 large eggs to the dough to help bind everything together.

Vanilla extract – 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.

Baking soda – 1 teaspoon of baking soda acts as the leavening agent in the cookies, so make sure that your baking soda isn’t expired.

Chocolate chips – I really love semi-sweet chocolate chips in my cookies, but dark chocolate chips go so well with the raspberries, so that’s a great option as well. White chocolate chips work great too!

Raspberries – This is the star ingredient in the recipe! You will need about 1 cup of fresh raspberries that have been washed, dried and cut in half. It’s really important to wait for the raspberries to be dry before adding them to the dough, because if there is a lot of extra moisture on them, that water will make the dough too sticky.

How to make Raspberry Chocolate Chip Cookies

Preheat oven to 350°.

With a hand mixer, cream together the butter and sugars for about 2-3 minutes.

Add the pudding mix and mix for another 1-2 minutes.

Add the eggs and vanilla and beat for 2 more minutes.

Add the flour and baking soda and continue mixing. Stir in the chocolate chips and then very gently fold in the raspberries.

Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet).

Bake for about 10 minutes. The edges should just be just barely turning a light golden brown. Let the cookies cool on the cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Raspberry Chocolate Chip Cookies

Raspberry Chocolate Chip Cookies are absolutely amazing! Adding fresh raspberries to a delicious classic cookie recipe makes such a delicious difference!

Course Cookies

Cuisine American

Keyword Raspberry Chocolate Chip Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 149kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened (2 sticks)
½ cup brown sugar
½ cup sugar
1 large box 5.1 oz Instant Vanilla Pudding mix
2 eggs
1 tsp vanilla
2 ½ cups flour
1 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup fresh raspberries halved

Instructions

Preheat oven to 350°.
With a hand mixer, cream together the butter and sugars for about 2-3 minutes.
Add the pudding mix and mix for another 1-2 minutes.
Add the eggs and vanilla and beat for 2 more minutes.
Add the flour and baking soda and continue mixing. Stir in the chocolate chips and then very gently fold in the raspberries.
Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet).
Bake for about 10 minutes. The edges should just be just barely turning a light golden brown. Let the cookies cool on the cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Nutrition

Chocolate Chip Cookie troubleshooting tips

Over the years, I have had many cookie failures along with all of my successes and I have learned a few things along the way! You may have a favorite chocolate chip cookie recipe that you love, but they don’t always turn out perfectly. Why?! Here are some helpful tips for some common cookie problems!

Why are my chocolate chip cookies flat?

If your chocolate chip cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

Why are my chocolate chip cookies crispy and hard?

If your chocolate chip cookies are hard, crunchy or crispy, you probably baked them too long. Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out! My husband really likes a few cookies to be a little more well-done so that he can dip them in milk, so I usually make half a tray of cookies for him that get cooked a couple minutes longer.

Most of my cookies are baked until barely done. I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies. If the edges look like they are turning a little bit golden brown, they’re done! You don’t want the centers of the cookies to look doughy, but they shouldn’t be even slightly brown on top either.

Why do my chocolate chip cookies burn on the bottom but aren’t done in the middle?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

My husband and I love to travel, even though it’s a little tricky to make arrangements for our four kids so that we can get away occasionally! Last spring, we had the chance to spend a week in Oahu and it was a fabulous break from reality! One night, we rented a scooter and went on a little drive right before sunset – such a fun time! We absolutely loved Oahu, but I think I like Maui better. Which island is your favorite? Or is there another vacation spot we need to put on our list to check out next?

More delicious fruity cookie recipes:

Raspberry Chocolate Chip Cookies are soft, chewy and absolutely amazing! Adding fresh raspberries to a delicious classic cookie recipe makes such a delicious difference!

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

BLUEBERRY BANANA COOKIES

Jessica — Tue, 11 Apr 2023 10:02:00 +0000

Blueberry Banana Cookies are like blueberry muffin tops but in cookie form! They are soft, perfectly sweet & wonderful melt-in-your-mouth texture. Everyone goes crazy over these glazed treats with fabulous banana blueberry flavors!

Made with real bananas and topped with a simple glaze, these blueberry cookies are a sweet treat you can’t get enough of. These banana blueberry cookies come together quick, just mix ingredients, scoop, bake and finish with a sweet glaze!

Banana Cookies with Blueberries

This recipe for Blueberry Banana Cookies is a result of me modifying my recipe for Banana Chocolate Chip Cookies. I love this variation as did my family; these cookies literally disappeared. They are soft with great flavor and the glaze on top is like icing on the cake…or cookie. For a fun variation, substitute the vanilla extract in the glaze with 2 tsp lemon juice instead. It’s subtle, but the lemon flavor combined with the banana blueberry flavors is simply amazing.

Why You’ll Love This Banana Blueberry Cookie Recipe

Amazing taste & texture. Each bite offers a sweet, fruity experience that appeals to many palates. The texture is perfectly balanced, thanks to the chewy cookies with a rich vanilla glaze. This contrast elevates the dish, making it enjoyable for various occasions.
Quick Preparation: This blueberry cookie recipe can be prepared in under an hour. With its straightforward steps and minimal cleanup, baking becomes a pleasant experience!
Versatile: These banana blueberry cookies serve well as a snack or dessert; the fruit provides a burst of flavor and nutrition you don’t get from traditional cookies. They are great for kids and adults alike.

Blueberry Banana Cookie Ingredients

Banana: You need 1 cup of ripe banana, smashed (2-3 bananas), for this cookie dough.

Sugar: Add ¾ cup of white sugar to make the cookies sweet and chewy.

Vegetable oil: Using ½ cup of vegetable oil gives the dough the fats needed to stay moist while baking.

Egg: 1 egg helps bind ingredients together.

Vanilla extract: Enhance the flavors by adding 1 tsp of vanilla extract.

Flour: 2 ½ cups of all-purpose flour is the structural base of this cookie dough.

Baking powder: Help the cookies rise as they bake by adding 2 tsp of baking powder.

Salt: Add ¾ tsp of salt to balance the flavors in this cookie recipe.

Baking soda: The additional leavening agent in this recipe is 1 tsp of baking soda.

Blueberries: You will want to add in ¾ cups of fresh or frozen blueberries, wash/dried and/or defrosted.

Vanilla Glaze

Butter: For a rich glaze, use 1 TBSP of butter, melted.

Powder sugar: You need 1 cup of powdered sugar for the base of this glaze recipe.

Vanilla extract: Use 1 tsp of vanilla extract for a nice subtle vanilla taste.

Milk: Add 1-2 TBSP of milk, until you’ve reached the desired consistency.

How to make Banana Blueberry Cookies

Prep

Preheat the oven to 365 degrees F. Line a cookie sheet with parchment paper or a silicon mat, set it aside.

Make the Vanilla Glaze

Whisk the melted butter, powder sugar, vanilla extract, and milk until well combined and smooth. Set the bowl aside.

Cookie Dough

In a large bowl, cream the mashed bananas, sugar, vegetable oil, egg, and vanilla extract, using an electric hand mixer.

In a separate small bowl, whisk the flour, baking powder, salt, and baking soda. Then add the dry ingredients to the wet ingredients and mix until smooth.

Continue to fold in the washed and dried blueberries. You can use either fresh or frozen blueberries for this recipe. If you’re using frozen berries, there’s no need to defrost them. Simply rinse quickly with cool water and set in a mesh strainer until you’re ready to stir them into the dough.

Bake

Use a 1.5 TBSP cookie scoop, drop balls of dough onto the prepared baking sheet about 1-2″ apart.

Place in the preheated oven and bake for 11-13 minutes. Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

Glaze cookies

Once the cookies have cooled, brush each one with the glaze. If the glaze has hardened up, microwave for 20 seconds, then whisk again. Serve and enjoy!

Blueberry Banana Cookies

Blueberry Banana Cookies are like blueberry muffin tops but in cookie form! Great flavor from the blueberries & bananas, with a wonderful melt-in-your-mouth texture. Everyone goes crazy over these iced banana cookies!

Course Cookies, snack/dessert

Cuisine American

Keyword Blueberry Banana Cookies

Prep Time 15

Cook Time 16

Total Time 31

Servings cookies

Calories 108kcal

Author Jessica & Nellie

Ingredients

1 cup ripe banana smashed (2-3 bananas)
¾ cup white sugar
½ cup vegetable oil
1 egg
1 tsp vanilla extract
2 ½ cups all-purpose flour
2 tsp baking powder
¾ tsp salt
1 tsp baking soda
¾ cups fresh or frozen blueberries*

Vanilla Glaze

1 TBSP melted butter
1 cup powdered sugar
1 tsp vanilla extract
1-2 TBSP milk

Instructions

Prep: Preheat oven to 365 degrees F. Line a cookie sheet with parchment paper.
Glaze: Whisk the melted butter, powder sugar, vanilla extract, and milk until well combined and smooth. Set aside.
Dough: Cream together banana, sugar, vegetable oil, egg and vanilla extract using an electric mixer. In a small bowl whisk together dry ingredients. Add dry ingredients to wet ingredients and mix until smooth. Fold in blueberries.
Bake: Use a 1.5 TBSP cookie scoop to drop dough onto baking sheet.
Bake at 365°F for 11-13 minutes. Let cool for 5 minutes, then transfer to a cooling rack.
Glaze cookies: Brush with glaze. If glaze has hardened up, microwave for 20 seconds, then whisk again. Serve and enjoy!

Video

Notes

These blueberry 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 TO KNOW BANANAS ARE RIPE ENOUGH FOR BAKING?

You want your banana to be nice and deep yellow in color, possibly with brown spots or even mostly brown. The darker the banana is in color, the sweeter it will naturally be. Not only that, but it will be easier to mash and have a stronger banana flavor as well. Green and firm bananas will not work well for baking recipes as they are not nearly ripe enough to be used and can be a bit bitter as well.

Can you freeze these banana cookies?

Yes, blueberry banana cookies can be frozen. To maintain freshness, place the cookies in an airtight container or a freezer bag. They can be stored for up to three months.

I do suggest leaving the glaze off if you are freezing them, add the glaze after they’ve been defrosted, and you are ready to serve them.

HOW LONG ARE BANANA COOKIES GOOD FOR?

These cookies are good for up to 3-5 days if stored in an airtight or well-covered container in the fridge. I recommend eating within a day or two for the best tasting results as the cookies will become softer as they age thanks to the moisture from the glaze.

Can this recipe be adapted to include oats?

Yes, oats can be added to the recipe for a healthier breakfast option. Replace a portion of the flour with rolled oats or quick oats. This modification adds texture and nutritional value while still maintaining the cookie’s integrity.

How do I prevent blueberries from bleeding color into the dough?

To minimize color bleeding, toss the blueberries in a small amount of flour before adding them to the dough. This coating helps absorb excess moisture and reduces the risk of staining the cookie dough during mixing.

Enjoy this Banana Blueberry flavor? Here are more recipes to try:

These lemon blueberry muffin cookies are simply heavenly, the lemon flavor pairs perfectly with the blueberries to create a soft, flavorful treat.
Make a batch of these blueberry sugar cookies for an after-dinner treat, the simplicity of the cookie base combined with the blueberry frosting is mouthwatering!
Our Banana Oatmeal No Bake Cookies are the ultimate quick fix when you want something sweet without turning on the oven. A soft, naturally sweet, snack you’ll keep coming back to!
If you love baking with blueberries as much as we do, give this blueberry pie bar recipe a try! The texture and flavor are incredible, like nothing you’ve tasted before.
You can’t go wrong with these blueberry cream cookies, the vanilla cookie base combined with white chocolate and blueberries is absolutely delectable!

Blueberry Banana Cookies are like blueberry muffin tops but in cookie form! Great flavor from the blueberries & bananas, with a wonderful melt-in-your-mouth texture.

The post BLUEBERRY BANANA COOKIES appeared first on Family Cookie Recipes.

ANDES MINT CHOCOLATE COOKIES

Nellie — Fri, 24 Feb 2023 09:04:00 +0000

Andes Mint Chocolate Cookies are chewy, chocolatey cookies topped with a melted Andes mint that creates a smooth, minty frosting on each warm cookie. These cookies are the perfect combination of rich chocolate and refreshing mint and are simple to make with pantry staples.

Recipe Highlights

Chocolate and mint: A classic, irresistible flavor combo that satisfies any chocolate craving while adding the fresh zing of mint in every bite.
Chewy texture: These cookies have soft, fudgy centers with a slight crisp around the edges, giving the perfect chewy texture that melts in your mouth.
Simple ingredients: Uses everyday pantry staples you likely already have at home, plus Andes mints for that creamy mint topping.
Easy to make: Simple steps of melting, mixing, scooping, baking, and topping make these cookies quick to prepare, even on busy days.
Great for gifting: Their festive look and beloved flavor combination make these cookies ideal for holiday plates, gifting to neighbors, or adding to party trays.

Ingredients in Andes Mint Chocolate Cookies

Butter: For a rich, buttery base that adds flavor and moisture.
Brown sugar: Adds sweetness while giving the cookies a soft, chewy texture.
Water: Helps create the perfect consistency in the cookie dough.
Semi-sweet chocolate chips: Melted into the batter for deep chocolate flavor throughout each cookie.
Eggs: Bind the ingredients together and add structure while keeping the cookies moist.
All-purpose flour: The base of the cookie structure that balances the melted chocolate.
Baking soda: Helps the cookies rise slightly and keeps them tender.
Salt: Balances and enhances the chocolate and mint flavors.
Andes mints: Placed on each warm cookie to melt into a creamy, minty frosting you can swirl on top.

Helpful Tips

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

Mint swirl: Let the Andes mints melt fully on the warm cookies before spreading to achieve a glossy, smooth frosting that looks beautiful and tastes incredible.
Preheat the oven: Ensures even baking so cookies rise correctly and bake through without burning.
Use a cookie scoop: For uniform cookie sizes that bake evenly, giving each cookie a beautiful, round shape.
Don’t overbake: Chocolate cookies can be hard to judge by color. Remove when the edges are set, and the centers still look slightly underbaked, allowing them to finish baking on the hot pan for a soft, chewy texture.
Lining pans: Using parchment paper or silicone baking mats helps cookies bake evenly and prevents sticking, making cleanup easier.

Storage Instructions

Room temperature: Store in an airtight container for up to 4 days, keeping them soft and chewy.
Freezing dough: Roll dough into balls, freeze on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen with an additional 1–2 minutes of bake time.
Freezing baked cookies: Once cooled and the mint frosting has set, layer cookies with parchment in an airtight container to freeze for up to 2 months.

ANDES MINT CHOCOLATE COOKIES RECIPE

Andes Mint Chocolate Cookies are chewy, chocolate and frosted with a melted Andes mint! These cookies are the perfect combination of chocolate and mint.

Course Cookies

Cuisine American

Keyword Andes Mint Chocolate Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 147kcal

Author Jessica & Nellie

Ingredients

¾ cup butter
1 ½ cups brown sugar
2 tablespoons water
1 ½ cups chocolate chips
2 eggs
2 ½ cups flour
1 ¼ tsp baking soda
½ teaspoon salt
3 dozen Andes mints unwrapped

Instructions

Preheat oven to 350°. In a medium saucepan, melt the butter over medium heat and then add the brown sugar, water and chocolate chips. Stir just until the chocolate chips are almost completely melted and then remove the pan from the stove. Continue to stir until the mixture is completely smooth.
Pour the chocolate mixture into a mixing bowl and let it cool for about 10 minutes.
Add the eggs and mix for 1 minute.
Add the flour, baking soda and salt to the chocolate mixture and mix just until well combined.
Using a cookie scoop, scoop the dough and then roll into balls. Place the cookie dough balls on cookie sheets that have been lined with parchment paper or silicone baking mats to prevent sticking. Bake the cookies for 10-12 minutes or just until the centers of the cookies look done.
Pull the cookies out of the oven and immediately place one Andes mint on top of each cookie. Wait 1-2 minutes or until the Andes mint is completely shiny and then use a butter knife or spreader to spread the melted mint all over the top of the cookie. (The melted mint topping will set up after an hour or two, but if you want to speed up the process you can place the cookies in the refrigerator for a few minutes.)

Video

Nutrition

FAQs

Why are my cookies burning on the bottom? Using dark pans or spraying pans heavily with cooking spray can cause burning. For best results, use light-colored pans lined with parchment or silicone baking mats to prevent sticking and promote even baking.

Can I freeze these cookies? Yes, these cookies freeze beautifully! You can freeze the baked and cooled cookies with the frosting set, or freeze unbaked dough balls to bake later when a cookie craving strikes.

Can I use a different type of chocolate? Yes, you can use dark chocolate chips for a richer chocolate flavor or milk chocolate chips for a sweeter taste, depending on your preference.

How do I get the mint to look smooth on top? Let the Andes mint melt completely on the warm cookie before using a butter knife to gently swirl it into an even, glossy layer that sets beautifully when cooled.

MORE MINT CHOCOLATE COOKIES THAT WE LOVE!

If you want more ways to use Andes Mints, you’ve got to try these Big Fat Mint Chocolate Chip Cookies or these Andes Mint Stuffed Chocolate Chip Cookies.
Mint Chocolate Chip Cookies are easy, and they are green, making them perfect for holidays! If you don’t have time to scoop cookies, you can make Mint Chocolate Chip Cookie Bars instead.
Mint Chocolate Chip Meringue Cookies are light, a little bit crunchy, and packed with mint flavor.

These Andes Mint Chocolate Cookies are a simple, delicious treat that brings together the perfect combination of chocolate and mint for any occasion.

The post ANDES MINT CHOCOLATE COOKIES appeared first on Family Cookie Recipes.