Cookies Kids Love Archives - Family Cookie Recipes

CHOCOLATE SUGAR COOKIES

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

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

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

Recipe Highlights

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

Ingredients You’ll Need

Cookies

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

Frosting

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

Tips for Success

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

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

Storage Instructions

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

Chocolate Sugar Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Chocolate Sugar Cookies

Prep Time 10

Cook Time 8

Chill Time 3

Servings cookies

Calories 276kcal

Author Jessica & Nellie

Ingredients

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

Frosting:

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

Instructions

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

Nutrition

FAQs

How do you keep sugar cookies soft?

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

How long will decorated sugar cookies last?

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

Can I make the dough ahead of time?

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

More delicious sugar cookie recipes to try:

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

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

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

CHEESECAKE COOKIES

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

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

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

Recipe Highlights

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

Ingredients in Cheesecake Cookies

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

Tips for the Best Cheesecake Cookies

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

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

Storage Instructions

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

Cheesecake Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Cheesecake Cookies

Prep Time 10

Cook Time 12

Servings cookies

Calories 216kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Nutrition

FAQs

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

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

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

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

More delicious cheesecake cookie recipes to try:

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

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

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BANANA SPLIT COOKIE CUPS

Nellie — Wed, 22 Oct 2025 19:36:48 +0000

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

These Banana Split Cookie Cups are easily made in a mini muffin tin and then filled with a simple, 3-ingredient pineapple cream filling. I added chocolate and a cherry on top, and you could easily add sprinkles too. A cookie that tastes like a banana split!

Ingredients in Banana Split Cookie Cups

Cookies:

1 1/2 sticks butter, softened to room temperature

3/4 cup light brown sugar

1/4 cup sugar

1 small (3.4 oz) box instant banana cream pudding mix

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

2 1/4 cups all-purpose flour

Filling:

8 oz Cool Whip, thawed

8 oz can crushed pineapple (with juice)

1 small (3.4 oz) box instant vanilla pudding mix

Topping:

Maraschino cherries

1/2 cup semi-sweet chocolate chips + 1 Tbsp shortening

How to make Banana Split Cookie Cups

Banana Split Cookie Cups

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

Course Cookies

Cuisine American

Keyword banana split cookie cups

Prep Time 15

Cook Time 8

Servings

Calories 103kcal

Author Jessica & Nellie

Ingredients

Cookie Cups

1 ½ sticks butter softened to room temperature
¾ cup light brown sugar
¼ cup sugar
1 small 3.4 oz box instant banana cream pudding mix
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
2 ¼ cups all-purpose flour

Filling:

8 oz Cool Whip thawed
8 oz can crushed pineapple with juice
1 small 3.4 oz box instant vanilla pudding mix

Topping:

Maraschino cherries
½ cup semi-sweet chocolate chips + 1 Tbsp shortening

Instructions

Preheat oven to 350°.
In a large mixing bowl, cream butter and sugars together for 3-4 minutes. Add in the banana pudding mix and continue to beat for another 1-2 minutes.
Add the eggs and vanilla and beat for 2 more minutes.
Add the flour and baking soda and mix until well combined.
Use a cookie scoop to scoop the cookie dough into a well-greased mini muffin pan. Recipe makes 36 cookie cups.
Bake for 8-9 minutes or until the tops barely begin to turn a light golden brown. Remove from oven and immediately use the back of a 1/2 tablespoon to press an indention into each cookie cup. Don’t press all the way to the bottom- you’ll want to press the tops about halfway down. Make sure to do this while the cookie cups are hot, straight out of the oven.
Let the cookie cups continue to cool in the pan for about 15-20 minutes and then remove from the pan and cool completely on a wire rack.
When the cookie cups are completely cooled, make the filling. Use a fork or large spoon to mix the pudding mix and pineapple together. Fold in the Cool Whip. Use a small spoon to generously scoop the filling into each of the cookie cups.
In a small glass bowl, mix the chocolate chips and shortening and then microwave for about 30 seconds. Stir and then microwave in 15 second intervals, stirring in between each interval until chocolate is completely melted and smooth. Drizzle on top of the cookie cups and then place a cherry on top of each one. Keep refrigerated until ready to serve.
The cookie cups last pretty well completely assembled in the refrigerator for up to about 24 hours. If you need to make them farther in advance, just make the cookie cups and the filling separately and then wait to add the filling and topping until right before serving.

Nutrition

Can you replace the Cool Whip in the recipe?

If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into pudding mixture.

HOW TO MAKE STABILIZED WHIPPED CREAM

To make stabilized whipped cream, you will need the following ingredients:

4 ounces of cream cheese (softened to room temperature)
1/3 cup powdered sugar
1 tsp vanilla
1 cup heavy whipping cream

Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
In a separate bowl, beat the whipping cream just until soft peaks form.
Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.

A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

More amazing banana cookie recipes!

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

The post BANANA SPLIT COOKIE CUPS 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.

FROSTED WATERMELON COOKIES

Jessica — Mon, 26 May 2025 16:30:08 +0000

Watermelon Sugar Cookies are fun, tasty sugar cookies with pink & green buttercream frosting decorated to look like watermelon slices!

The butter cream frosting recipe is simple to make and adds a creamy sweetness that pairs perfectly with the sugar cookie, while the chocolate sprinkles provide a fun and festive touch. These watermelon cookies are not only delicious, but they also look adorable and are sure to impress your guests.

Watermelon Themed Cookies

Watermelon Sugar Cookies are a fun and festive way to celebrate summer. These cookies are made with sugar cookie dough, my favorite buttercream frosting, and chocolate sprinkles.

The red frosting is for the juicy watermelon flesh, the green frosting is the watermelon rind. Sprinkle chocolate sprinkles are on top of the pink frosting to represent the watermelon seeds.

Frosted Watermelon Cookies are Super Fun!

Easy to Make! This recipe is super easy to make and requires minimal effort. All you need is sugar cookie dough, buttercream frosting, and chocolate sprinkles. The dough can be prepared in advance and stored in the refrigerator until you’re ready to bake.
Perfect for Summer! These cookies are the perfect festive addition to summer picnics and barbecues!
Crowd-Pleasers! These cookies are sure to be a hit with both kids and adults! They’re cute, delicious, and perfect for sharing at parties and gatherings.

Easy Watermelon Sugar Cookie Ingredients

Butter: You need ½ cup of butter for rich and flavorful cookies.

Shortening: Add 6 TBSP of butter flavored shortening to give the cookies more fats needed to stay moist while baking.

Sugar: Make the cookies sweet & chewy by adding ½ cup of granulated sugar to the dough.

Powder sugar: To create incredibly soft and tender cookies, use ½ cup of powdered sugar.

Milk: Adding 1 TBSP of milk gives the dough a bit more moisture to stay soft, but not crumble.

Egg: Help bind all the ingredients together well by adding 1 egg to the dough.

Baking soda: Using ¼ tsp of baking soda in this dough helps the cookies puff up and rise as they bake.

Cream of tartar: You need ¼ tsp of cream of tartar to create chewy and delicious treats.

Salt: Balance all the wonderful flavors in this dough by adding ½ tsp of salt.

Flour: The structural base of this recipe is 2 ¼ cups of flour.

Buttercream Frosting

Butter: Use ½ cup of butter, softened, for a thick and rich cookie topping.

Vanilla extract: Enhance the flavors in the frosting by adding 1 ½ tsp of vanilla extract.

Powder sugar: You will need about 4 cups of powdered sugar for a smooth and sweet frosting. The final amount depends on the consistency you want.

Milk: Add 3-4 TBSP of milk to help combine all the ingredients and create a smooth and creamy texture.

Sprinkles: Using a pinch of chocolate “Jimmie” sprinkles for each cookie will be just enough “seeds” for each slice of watermelon.

Food coloring: You need red & green food coloring to create these fun & tasty treats.

How to make Watermelon Sugar Cookies

Frosted Watermelon Cookies

Watermelon Sugar Cookies are fun, tasty sugar cookies with pink & green buttercream frosting decorated to look like watermelon slices!

Course Cookies, Dessert

Cuisine American

Keyword watermelon sugar cookies

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 198kcal

Author Jessica & Nellie

Ingredients

½ cup butter
6 TBSP butter flavored shortening
½ cup granulated sugar
½ cup powdered sugar
1 TBSP milk
1 egg
¼ tsp baking soda
¼ tsp cream of tartar
½ tsp salt
2 ¼ cups flour

Buttercream Frosting

½ cup softened butter
1 ½ tsp vanilla extract
4 cups powdered sugar
3-4 TBSP milk
chocolate “Jimmie” sprinkles
red & green food coloring

Instructions

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside.
In a large mixing bowl (or bowl of stand mixer), cream the butter, shortening, sugar, powder sugar, and milk on medium speed. Then add in the egg and mix until well combined.
In a separate bowl, whisk the flour, baking soda, cream of tartar, and salt to combine. Add the dry ingredients to the creamed butter mixture and mix until smooth.
Roll the dough into 1-inch balls and place them on the parchment lined baking sheets. Spray the bottom of a glass measuring cup with non-stick cooking spray and then dip that into a plate with a thin layer of sugar. Press each dough ball down slightly with the sugar covered glass, apply the cooking spray as needed to ensure each cookie dough has a layer of sugar.
Place the cookies in the preheated oven and bake for 8-9 minutes. Let them cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
Buttercream frosting: In a medium size bowl, using an electric mixer, combine the butter, vanilla extract, and milk. Mix on medium speed for 30 seconds. Add in the powder sugar, 1 cup at a time, until you've reached your desired consistency.
Divide the frosting into two bowls, one with slightly more frosting than the other. Add red food coloring to the bowl with more frosting, starting with 2-3 drops. Stir well until the coloring is well mixed, if you want a deeper red color, add more food coloring.
In the other bowl, add the green food coloring. I used 5-6 drops for my deep green color, start with 2-3 and add more from there to be safe. When the green is fully combined, transfer the frosting to a piping bag with a medium sized round tip.
Decorate: Cut each circle cookie in half. Frost the inner portion of the cookie with red frosting using a spreading knife. Be sure to leave a small lip around the cookie for the green frosting "rind".
Pipe the green frosting around the edges of the red frosting in a complete circle. Next sprinkles the chocolate Jimmies in the center for the "seeds" of the watermelon. Let the cookies set for a few minutes, then serve and enjoy!

Notes

These frosted sugar cookies will stay fresh for up to 3-5 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 can I add watermelon flavor to the frosting for cookies?

To create watermelon-flavored frosting for your sugar cookies, you can add a few drops of watermelon flavoring or extract to your favorite buttercream frosting recipe. Alternatively, you can mix in some finely chopped watermelon or watermelon juice to achieve the desired flavor. It is important to note that adding too much liquid to your frosting can affect its consistency, so make sure to adjust accordingly.

How long are frosted sugar cookies good for?

To keep your Watermelon Sugar Cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. When thawing, make sure to let them come to room temperature before serving.

Do I need a piping bag for this recipe?

While using a piping bag can help you achieve a more professional look, it is not necessary for this recipe. You can also use a zip lock bag for the piping of the green frosting, just snip off a small corner and go to town!

Tips for making perfect sugar cookies

To ensure that your sugar cookies turn out perfectly every time, make sure to follow the recipe instructions carefully. Use room temperature ingredients, and don’t overmix the dough. Finally, make sure to keep a close eye on the cookies while they bake, as they can easily overcook and become dry.

Try more of our favorite summertime cookies here:

Watermelon Sugar Cookies are a delicious and festive summertime treat to enjoy with friends and family. These summer cookies are guaranteed to be a hit at parties, kids birthday’s, and pool parties all season long!

The post FROSTED WATERMELON COOKIES appeared first on Family Cookie Recipes.

CREAM CHEESE CHOCOLATE CHIP COOKIES

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

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

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

Cream Cheese Chocolate Chip Cookies

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

Ingredients in Cream Cheese Chocolate Chip Cookies

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

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

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

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

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

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

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

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

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

How to make Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Cream Cheese Chocolate Chip Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 190kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Nutrition

TIPS FOR MAKING THE BEST CHOCOLATE CHIP COOKIES

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

HOW TO SOFTEN CREAM CHEESE

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

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

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

HOW LONG ARE CREAM CHEESE CHOCOLATE CHIP COOKIES GOOD FOR?

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

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

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

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

BEST NO BAKE COOKIES (without Peanut Butter!)

Jessica — Wed, 30 Apr 2025 20:05:37 +0000

BEST No Bake Cookies made with quick oats, coconut, walnuts, melted chocolate, butter, sugar and milk for a simple no-bake cookie without peanut butter!

I love the fantastic chocolate coconut flavor in these no-bake cookies! I like peanut butter, but when you add it to cookies, the flavor tends to take over. So by leaving it out, your chocolate cookies have a wider variety of flavors!

Amazing No Bake Cookies

No-bake cookies are an addictive cookie recipe that do not require any time in an oven! They also do not include ingredients such as eggs or flour. A lot of no bake cookies include peanut butter as well, it is great for binding ingredients together. For our no bake cookie recipe we do not include peanut butter, we think they form well and taste incredible without it.

This is a great recipe during the warmer months of the year as you can create tasty cookies without turning the oven on and heating the house up any more than it already is.

No Bake Oatmeal and Coconut Cookie Ingredients

Butter: You need 1 cup of butter to give these cookies a nice rich flavor.

Sugar: Adding in 2 cups of sugar help give these cookies a nice sweet taste.

Milk: Use 1/2 cup of milk to provide some moisture and create a great cookie texture.

Coconut: For extra delicious flavor and texture, add in 3/4 cup of coconut flakes.

Semi Sweet Chocolate Chips: You need 1 cup of semi sweet chocolate chips for a fantastic chocolatey addition to these cookies.

Walnuts: Use 1/2 cup of chopped walnuts to add a wonderful crunch to this dessert.

Quick Oats: You will need 3 cups of quick oats for these no bake cookies.

Vanilla extract: Add in 1 teaspoon of vanilla extract to enhance all the amazing flavors in this sweet treat.

Which oats are best for No Bake Cookies?

Different recipes will call for different kinds of oats, but to make the best “No Bake Cookies”, you should use quick oats. Quick oats are physically smaller than old fashioned oats, so they have a better bite with these cookies than larger oats.

Can these Cookies be frozen?

Yes, these cookies can be frozen in an airtight container for up to 2 months. Try to freeze them in a single layer or with layers separated with parchment paper.

BEST No Bake Cookies Recipe made without Peanut Butter

BEST No Bake Cookies are a simple, oatmeal chocolate cookies that do not require baking time! These oatmeal no bake cookies are sweet, chewy and so delightful!

Course Cookies, Dessert, no bake

Cuisine American

Keyword No Bake Cookies without Peanut Butter

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 125kcal

Author Jessica & Nellie

Ingredients

1 cup butter
2 cups sugar
½ cup milk
¾ cup coconut flakes
1 cup semi sweet chocolate chips
½ cup walnuts chopped
3 cups quick oats
1 tsp vanilla extract

Instructions

Prepare a cookie sheet by lining it with wax paper or parchment paper. Set aside.
Next, in a saucepan, combine the butter, sugar and milk. Bring the mixture to a boil and let it boil for 1 minute.
Add the semi-sweet chocolate chips to the pan and stir until they've all melted completely. Add the coconut, walnuts, oats and vanilla extract. Stir everything until it is all thoroughly combined.
Scoop about 1 TBSP of the mixture and place onto the prepared cookie sheet. Repeat with remaining cookie dough.
Let the cookies cool on the baking sheet for 1-2 hours, until set. Enjoy!

Video

Notes

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

Cookies can be frozen in single layers for up to 2 months.

Nutrition

What to do when No Bake Cookies recipe won’t set?

Putting your cookies in the fridge or freezer will help them firm up a bit. To avoid your cookies not setting, make sure you set a timer when you boil the cookie dough.

Will Chocolate No-Bake Cookies stick to foil?

I have seen these cookies stick to aluminum foil before, but it does not always happen. To avoid the hassle and the risk I would recommend using wax paper or parchment paper as that is what has always worked for me!

Do No Bake Cookies need to be refrigerated?

I highly recommend putting no bake cookies in the fridge, it will help the cookies to hold a firmer shape. They also will last longer if you keep them in the fridge. However, they technically don’t have to be refrigerated. You can store them in an airtight container in room temperature and they will be fine too. It just depends on your preference, if you like them room temperature or chilled.

How long does it take for no bake cookies to set?

These cookies only take about 15-20 minutes to cool and set up at room temperature, but you can reduce that time by at least half if you let them set up in the refrigerator. If you prefer the taste and texture of these cookies at room temperature just make sure to remove them from the refrigerator once set. You can definitely eat them while cold though too! I think they somehow taste better cold.

More No-Bake Cookies:

Best Ever No Bake Cookies are simple, oatmeal chocolate cookies that do not require baking time! I have tried many and this no bake cookies recipe is the absolute BEST. Perfect flavor and texture!

The post BEST NO BAKE COOKIES (without Peanut Butter!) 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.

CREAM CHEESE SUGAR COOKIES

Nellie — Wed, 12 Mar 2025 21:11:25 +0000

Cream Cheese Sugar Cookies made with butter, sugar, an egg, flour and cream cheese for super soft, pillowy cookies that taste like they came from a bakery!

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

I’ve tried a lot of sugar cookie recipes, and many of them have been good. But after trying this one, this is the only one I’ve used since! You can roll the dough out and cut it into shapes, or just make balls and flatten them a bit before baking if you want regular circle cookies.

Crazy Soft Sugar Cookies

Cream cheese is the “secret” ingredient in these delicious cookies. The cream cheese not only adds a unique flavor to the cookie but helps to keep the cookies soft and the consistency just about as perfect as you can hope for in a sugar cookie.

Ingredients in Cream Cheese Sugar Cookies

Butter: I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened, but not melted before adding to the recipe.

Sugar: Can’t leave this one out – kind of an important ingredient in sugar cookies!

Cream cheese: This also needs to be softened to room temperature for best results. You can use regular cream cheese or a low-fat or non-fat alternative, but regular cream cheese is ideal for the best consistency.

Egg: We only need 1 egg, but it is important for helping to bind the dough together so that the cookies cook properly and don’t crumble.

Vanilla and almond extract: I suggest using a good quality vanilla extract or a Vanilla Bean Paste. You can leave the almond extract out if you have allergies or don’t like the flavor, but I think it takes these cookies to the next level in taste!

Flour: I usually use all purpose flour, but you can use bread flour, or even pastry flour in this recipe.

Baking powder: Leavening agent in the cookies. Make sure your baking powder isn’t old or expired for best results.

SUGAR COOKIE FROSTING INGREDIENTS

Powdered sugar: Gives us that thick frosting texture packed with sweetness and smooth creamy results. Yum!

Butter: Again, I use salted butter, but you can use unsalted if you prefer. No margarine!

Almond extract: Again, I love the almond extract in these cookies, but you can use vanilla instead if you’d like. Either way is delicious.

Milk: You can use almond milk, coconut milk or cashew milk in place of cow’s milk. You can make the frosting a little thicker or thinner based on how much milk you add.

Cream Cheese Sugar Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Cream Cheese Sugar Cookies

Prep Time 20

Cook Time 10

Chill Time 2

Servings cookies

Calories 221kcal

Author Jessica & Nellie

Ingredients

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

Frosting:

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

Instructions

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

Notes

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

Nutrition

TIPS FOR MAKING THE BEST SUGAR COOKIES

Sugar cookie dough is sticky, but once it’s sufficiently chilled, it’s much more workable. Resist the urge to add more flour to the dough before chilling! If you add too much flour, the ratio of wet to dry ingredients is off and the cookies end up drier and more crumbly.
Do not melt the butter! The butter needs to be softened (at room temperature). Using melted butter will ruin the cookies.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!

THE BEST TOOLS FOR MAKING SUGAR COOKIES

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!

HOW TO MAKE SUGAR COOKIES SUPER SOFT

I know some people love crunchy cookies, but I like mine thick and soft! Here are a couple of tips to make sure your cookies taste just like they are from a bakery!

Make sure that you don’t roll out the dough too thin before cutting your sugar cookies out. You want the dough to be about 1/4″ thick. If the dough is too thin, your cookies will be crispy and hard and easily breakable. But if the dough is too thick, the cookies may not bake through the middle.
Make sure not to overbake your cookies. They may not even look totally done on the tops, but if the bottoms even begin to start to brown, I take them out and they are perfect!

HOW DO YOU KEEP SUGAR COOKIES SOFT?

This is another reason to love these cookies, thanks to the cream cheese in the dough- they stay softer for longer! After the cookies have cooled, simply place them in an airtight container to keep them fresh for as long as possible. It also helps to make sure that when you roll out the cookie dough that you do it to the right thickness so that they don’t become brittle when baking.

HOW LONG WILL DECORATED SUGAR COOKIES LAST?

If you keep your cookies properly stored you can expect them to last up to a week at room temperature.

CAN I FREEZE DECORATED SUGAR COOKIES?

Yes. After the frosting has been applied, allow them to set at room temperature for about an hour so that the frosting can firm up a bit. Then place the cookies in a single layer on a baking sheet and flash freeze until solid (about 1-2 hours). After that, transfer to an airtight container. I recommend laying a sheet of parchment paper between the cookie layers, just in case. Then simply remove and thaw to eat.

More delicious sugar cookie recipes to try:

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

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

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

STRAWBERRY POP-TART COOKIES

Nellie — Tue, 07 Jan 2025 17:37:21 +0000

Strawberry Pop-Tart Cookies are moist, buttery, sugar cookies made with pieces of strawberry Pop-Tarts and rainbow sprinkles.

How come I’ve never thought about adding Pop-Tarts to cookies before?! These cookies are perfect for any occasion, from birthday parties to bake sales. You can use any flavor of Pop-Tarts you want! My kids absolutely love these cookies – the Pop-Tarts add so much texture and flavor.

Tips for making perfect cookies every time!

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!

Ingredients in Strawberry Pop-Tart Cookies

Butter: The recipe calls for butter. Butter is a key ingredient in most cookie recipes, as it adds richness and flavor. For best results, use real butter and make sure that it is softened to room temperature before mixing with the other ingredients.

Sugar: You can’t make cookies without sugar!

Vanilla: The higher the quality of the vanilla extract, the better. I’ve started using this Vanilla Bean Paste and I love the taste of it in cookies!

Eggs: The eggs will help to bind all of the other ingredients together.

Salt: Just a little bit of salt will help all of the other flavors to pop.

Cream of tartar: Cream of tartar gives sugar cookies the perfect consistency.

Baking soda: This is the leavening agent in the cookies. For best results, make sure it isn’t old or expired.

Flour: All-purpose flour works best in this cookie recipe.

Pop-Tarts: I used frosted strawberry Pop-Tarts in these cookies, but you can use any flavor of Pop-Tarts that you’d like. Chop them up into small pieces and add most to the cookie dough, saving some to put on top of the cookies.

Sprinkles: Rainbow sprinkles are always a good idea! You can leave these out or add some different sprinkles if you’d like.

GLAZE INGREDIENTS

Powdered sugar: Powdered sugar makes the glaze smooth and sweet.

Heavy cream: Cream is the best for making the glaze, but you can use milk if preferred.

More sprinkles for topping: Again, totally optional, but adding sprinkles on top makes the cookies even prettier.

How to make Strawberry Pop-Tart Cookies

Mix the butter, sugar, vanilla, and eggs. Mix the dry ingredients separately and then mix everything together.

Add some Pop-Tarts and sprinkles to the cookie dough and save some to sprinkle on top of the baked cookies after glazing.

Scoop the cookies and bake. Let them cool and then make the glaze. Dip the cookies in the glaze and add more Pop-Tart pieces and sprinkles to the top.

Strawberry Pop-Tart Cookies

Strawberry Pop-Tart Cookies are moist, buttery, sugar cookies made with pieces of strawberry Pop-Tarts and rainbow sprinkles.

Course Cookies

Cuisine American

Keyword Strawberry Pop-Tart Cookies

Prep Time 15

Cook Time 12

Servings cookies

Calories 290kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
1 ½ cups sugar
1 tsp vanilla extract
2 eggs
½ tsp salt
½ tsp cream of tartar
½ tsp baking soda
3 cups of flour
5 frosted strawberry Pop-Tarts chopped into small pieces
¼ cup rainbow sprinkles

GLAZE INGREDIENTS

2 cups powdered sugar
8 tablespoons heavy whipping cream
2 tablespoons rainbow sprinkles for topping

Instructions

Line a large baking sheet with parchment paper and preheat the oven to 350°. Add the butter and sugar to a large bowl and beat using a hand mixer until creamy (2-3 minutes). Add the vanilla and eggs and mix again for 2-3 minutes.
In a medium-sized bowl, mix the salt, cream of tartar, baking soda, and flour. Slowly add the dry mixture to the wet mixture, little by little, mixing with the beater in between.
Fold in 2/3 of the Pop-Tarts and reserve the rest for topping the cookies. Add the sprinkles as well, and mix once again until everything is well mixed together.
Use a cookie scoop to scoop 2 tablespoons of dough out and roll it into a ball, place down on the cookie sheet leaving at least 2 inches in between. If you don’t want the glaze on top of the cookies later, press the leftover Pop-Tart pieces gently into the top of the cookies.
Bake for 11-12 minutes. Let the cookies cool for a bit and then transfer to a cooling rack. While cooling make the glaze. Add the powdered sugar and heavy whipping cream to a mixing bowl and mix with a hand mixer until the glaze is smooth.
Once the cookies are completely cool, pick them up and dip the tops of the cookies into the glaze. Top with the leftover Poptart pieces and sprinkles. I made half of the cookies glazed and made half without!

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

Cookie Variations

You can switch up the flavor of these cookies by using different types of Pop-Tarts or by adding in other mix-ins, such as chopped nuts or chocolate chips. You can also use different colors of sprinkles to fit different holidays or occasions.

Storage and Serving Suggestions

These cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.

More fun cookie recipes to try:

Raspberry Chocolate Chip Cookies
Chocolate Sprinkle Cookies
Marshmallow Flower Cookies
Birthday Cookie Cake
Cheesecake Stuffed Funfetti Cookies
Jello Sugar Cookies
Buttermilk Sugar Cookies
Frosted Orange Juice Cookies
Andes Mint Stuffed Chocolate Cookies
Cookies & Cream Cookies
Bakery Style Chocolate Chip Cookies
Cosmic Brownie Cookies
Circus Animal Sugar Cookies

Strawberry Pop-Tart Cookies are moist, buttery, sugar cookies made with pieces of strawberry Pop-Tarts and rainbow sprinkles.

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