Cookies Perfect for Summer Archives - Family Cookie Recipes

FROSTED LEMON POPPY SEED COOKIES

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

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

Frosted Cookies for Lemon Lovers! 🍋

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

Ingredients for Frosted Lemon Cookies

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

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

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

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

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

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

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

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

Tips for making Frosted Lemon Poppyseed Cookies perfectly

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

How long are these Frosted Cookies good for?

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

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

Frosted Lemon Poppy Seed Cookies

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

Course Cookies, Dessert

Cuisine American

Keyword Frosted Lemon Poppy Seed Cookies

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 383kcal

Author Jessica & Nellie

Ingredients

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

Frosting

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

Instructions

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

Notes

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

Cookies can be frozen for up to 2 months.

Nutrition

What if my cookies turn out too flat?

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

Can I make these cookies gluten-free?

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

Can I make these cookies ahead of time?

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

Can I skip the frosting?

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

Enjoy more of our favorite Lemon cookies here:

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

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

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

GLAZED MANDARIN ORANGE COOKIES

Nellie — Wed, 25 Feb 2026 18:48:16 +0000

Glazed Mandarin Orange Cookies are soft, citrusy cookies made with canned mandarin oranges and finished with a simple orange glaze for extra flavor. This easy cookie recipe uses basic pantry ingredients and delivers bright orange flavor without being overpowering.

Why You’ll Love These Glazed Mandarin Orange Cookies

Perfect for citrus lovers: If you enjoy orange-flavored desserts, these cookies deliver a bright, fresh flavor in an easy homemade cookie.
Made with canned mandarin oranges: Using canned mandarins keeps this recipe easy and consistent, while adding moisture and real citrus flavor to every bite.
Soft, tender cookie texture: These cookies bake up soft and slightly cakey, making them perfect for glazing and stacking without drying out.
Simple orange glaze: The glaze is made with powdered sugar, orange extract, and reserved mandarin juice, adding sweetness and extra citrus flavor without complicating the recipe.
Quick and easy cookie recipe: From start to finish, these cookies come together fast, making them great for weeknight baking, parties, or last-minute desserts.

Ingredients in Mandarin Orange Cookies

Butter – You will need 1/2 cup (1 stick) of butter, softened to room temperature. Real butter definitely works best!
Sugar – You will need 1/2 cup of granulated sugar for the cookie recipe.
Brown Sugar – For best results, make sure your brown sugar is fresh.
Egg – Just one large egg helps to bind all of the other ingredients together.
Orange extract – Orange extract is pretty strong, so be careful not to use too much! One teaspoon will provide a subtle orange flavor, so if you want it to be a little stronger, you may want to use closer to two.
Baking soda – A teaspoon of baking soda acts as the leavening agent, so make sure it isn’t old or expired.
Salt – Just a half teaspoon of salt helps to bring out all of the other flavors in the cookies.
Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.
Mandarin oranges – You will need an 11-ounce can of mandarin oranges. Use a strainer to strain out all of the liquid from the can, but make sure to reserve at least some of the juice to help make the glaze. Once the mandarin oranges are drained, you can put them on a plate or cutting board and mash them up with the back of a fork. Do not re-drain the oranges after mashing.
Powdered sugar – A cup of powdered sugar provides the base for the glaze.
Orange extract – A half teaspoon of orange extract kicks up the orange flavor quite a bit!
Reserved juice from mandarin oranges – You will need about 2-3 tablespoons of the reserved mandarin orange juice to provide the rest of the liquid for the glaze. Add as much as you’d like to bring the glaze to your desired consistency.

Tips and Tricks

Glaze after cooling: This prevents the glaze from melting and running off the cookies.
Do not melt the butter: Softened butter is essential for proper creaming and cookie texture.
Drain mandarins well before mashing: Excess liquid can affect the dough consistency.
Do not overmix after adding the fruit: Mixing just until combined keeps the cookies soft.
Do not overbake: Cookies may look slightly underdone but will set as they cool.

Storage Instructions

Room temperature: Store cookies in an airtight container for up to 3–4 days.
Refrigerator: Not recommended, as refrigeration can dry out the cookies.
Freezing (unfrosted): Freeze baked cookies without glaze for up to 3 months.
Freezing (glazed): Possible, but the best texture is achieved by glazing after thawing.

Glazed Mandarin Orange Cookies Recipe

Glazed Mandarin Orange Cookies made with canned mandarin oranges and topped with a simple orange glaze. Simple cookie recipe with lots of orange flavor!

Course Cookies

Cuisine American

Keyword Glazed Mandarin Orange Cookies

Prep Time 10

Cook Time 8

Servings cookies

Calories 95kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup light brown sugar
½ cup sugar
1 egg
1-2 tsp orange extract
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups flour
1 can 11 oz mandarin oranges, drained (reserve the juice)

Glaze

1 cup powdered sugar
½ tsp orange extract
2-3 Tbsp reserved juice from mandarin oranges

Instructions

Preheat oven to 350°.
In a large bowl, cream the butter with the sugars for about 2-3 minutes. Add the egg and orange extract and beat for another 1-2 minutes. (One teaspoon of orange extract yields a fairly subtle orange flavor in the cookies, so if you want more orange flavor, go ahead and add a little more.)
Add the flour, baking soda and salt and mix until well combined.
Once the mandarin oranges are drained, place them on a plate and mash them with a fork. Don’t re-drain the oranges, and then add them to the dough. Mix just until combined.
Use a cookie scoop to scoop the dough onto cookie sheets that have been lined with parchment paper or silicone baking mats.
Bake cookies for 8-9 minutes. Allow the cookies to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
To make the glaze, mix the powdered sugar, orange extract and about 2 tablespoons of reserved mandarin orange juice together. Add more juice as needed to achieve the desired consistency. Spoon or drizzle about 1 teaspoon of glaze onto each cookie.

Nutrition

FAQs

Can I use fresh oranges instead of canned mandarin oranges?
Canned mandarin oranges work best for consistent moisture and flavor, but fresh oranges can be used if finely chopped and well-drained.

How strong is the orange flavor?
The flavor is bright but balanced. You can increase the orange extract slightly if you prefer a stronger citrus taste.

Why are my cookies too soft or sticky?
This can happen if the mandarins weren’t drained well enough or if the cookies were underbaked. Let them cool completely before glazing.

Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 24 hours before baking.

Do these cookies freeze well?
Yes. Freeze the cookies without glaze, then thaw and glaze before serving for best results.

CAN I FREEZE GLAZED COOKIES?

Yes, these cookies freeze wonderfully, but I think the freezing process works much better if you freeze the cookies without the glaze. Simply place the cookies into an airtight container and freeze for up to three months. Let the cookies thaw on the counter before eating so that they are softer enough to bite into. This only takes a few minutes for a single cookie or two. When the cookies are thawed, you can easily mix up some glaze and put it on top.

More delicious orange cookie recipes to try:

Chocolate Orange Pinwheel Cookies are soft, buttery slice-and-bake cookies with a rich chocolate filling and bright orange flavor, creating a beautiful swirl that’s perfect for holiday cookie trays and special occasions.
With a chewy orange cookie base and a rich chocolate topping, Fudge Topped Orange Cookies deliver the classic chocolate-orange flavor combination in every bite.
Baked with orange juice concentrate in both the dough and frosting, Frosted Orange Juice Cookies are soft, citrus-forward treats with bold orange flavor throughout.
Perfect for afternoon tea or everyday baking, Orange Shortbread Cookies are crisp, buttery cookies with a light citrus flavor that brightens any moment.
Made extra soft with sour cream and vanilla pudding mix, Orange Creamsicle Cookies combine orange extract and white chocolate chips for a nostalgic creamsicle-inspired flavor.

These Glazed Mandarin Orange Cookies are an easy homemade cookie recipe made with canned mandarin oranges and a simple orange glaze, perfect for citrus lovers.

The post GLAZED MANDARIN ORANGE COOKIES appeared first on Family Cookie Recipes.

STRAWBERRY LEMONADE CAKE MIX COOKIES

Nellie — Wed, 04 Feb 2026 21:02:23 +0000

Strawberry Lemonade Cake Mix Cookies are soft, crinkly cookies made with a lemon cake mix and freeze-dried strawberries for the perfect balance of tart and sweet. With just five simple ingredients, these cookies come together fast and are an easy option for spring, summer, or anytime you want a bright, fruity dessert.

Recipe Highlights

Easy to customize. Swap the freeze-dried strawberries for raspberries or blueberries to change up the flavor.
Only 5 ingredients. No complicated steps or long ingredient list—just mix, scoop, and bake.
Soft, crinkle-style cookies. Rolling the dough in powdered sugar creates that classic cracked top as they bake.
Bright, fresh flavor. Lemon and strawberry balance each other perfectly without being overly sweet.

Ingredients You’ll Need

Powdered sugar: Coats the dough balls and creates the signature crinkle finish once baked.
Lemon cake mix: Acts as the base of the cookies, providing lemon flavor and structure without extra measuring.
Freeze-dried strawberries: Add concentrated strawberry flavor without extra moisture; crushing them creates both flavor and color.
Eggs: Bind the dough together and help create a soft, chewy texture.
Oil: Keeps the cookies tender; vegetable, canola, coconut oil, or melted butter all work well.

Tips for Perfect Cake Mix Crinkle Cookies

Cake mix cookies are simple, but a few small details make a big difference.

Slightly underbake. The cookies will finish setting on the baking sheet as they cool.
Preheat the oven fully so the cookies bake evenly and crinkle properly.
Use a cookie scoop for evenly sized cookies that bake at the same rate.
Don’t overmix after adding the strawberries or the dough will turn completely pink.
Pack on the powdered sugar. A heavy coating helps create those beautiful cracks.

Storage & Freezing

How long do these cookies last?

Once cooled, store cookies in an airtight container at room temperature for 3–4 days. Adding a slice of bread to the container helps keep them soft longer.

Can you freeze cake mix cookies?

Yes, these cookies freeze very well. Place cooled cookies in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Strawberry Lemonade Cake Mix Cookies

Strawberry Lemonade Cake Mix Cookies made with a lemon cake mix and freeze dried strawberries. Only 5 ingredients to make these soft crinkle cookies that are the perfect balance of tart and sweet.

Course Cookies

Cuisine American

Keyword Strawberry Lemonade Cake Mix Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 117kcal

Author Jessica & Nellie

Ingredients

15.25 oz lemon cake mix
1 oz freeze dried strawberries
2 large eggs
½ cup canola or vegetable oil
½ cup powdered sugar

Instructions

Preheat your oven to 350°.
Line two cookie sheets with parchment paper or silicone baking mats.
In a large bowl mix together the cake mix, oil, and eggs.
In a separate bowl, crush the freeze dried strawberries. You want to have some chunks and some will become a powder.
Carefully fold the crushed strawberries into the cookie dough, don’t overmix or the dough will become completely pink.
Using a cookie scoop or a spoon, scoop all of the dough into approx 1.5”-2” balls.
Place the powdered sure into a bowl. Roll each of the dough balls in the powdered sugar. Try to get as much powdered sugar onto the ball as possible.
Place each of the powdered balls onto your prepared cookie sheets, leaving a couple inches between each.
Place the cookies in the preheated oven, and bake them for 8-10 minutes rotating the pans halfway through.
Remove the cookies when they are done baking and let cool on the trays.
Serve or store in an airtight container once completely cooled.

Nutrition

Frequently Asked Questions

Can I use a different fruit?

Absolutely. Freeze-dried raspberries or blueberries work beautifully and pair well with lemon.

Can I skip the powdered sugar?

You can, but the cookies won’t have the classic crinkle look or texture. The powdered sugar adds both visual appeal and flavor.

Can I use butter instead of oil?

Yes. Substitute ½ cup melted butter for the oil if preferred.

Love cake mix cookies? Here are our favorite cake mix cookie recipes!

With just four ingredients, Cake Mix Jello Cookies are perfectly festive, flavorful, and easy to customize using your favorite Jello flavors for fun, fruity cookies everyone loves.
Lemon Cake Mix Cool Whip Cookies are soft, lemony cookies made with only three ingredients—cake mix, Cool Whip, and an egg—for a quick and delicious treat.
Strawberries and Cream Cake Mix Cookies are thick, bakery-style cookies made with vanilla cake mix, cream cheese, white chocolate chips, and swirls of strawberry jam for rich strawberry flavor in every bite.
Strawberry Cake Mix Cookies come together with simple ingredients for a soft, chewy cookie studded with pink candies, making them perfect for Valentine’s Day.
Cake Mix Lemon Oreo Cookies are an easy dessert made with a few ingredients and filled with a creamy lemon cream cheese center for an extra-special twist.

Strawberry Lemonade Cake Mix Cookies made with a lemon cake mix and freeze-dried strawberries. Only 5 ingredients to make these soft crinkle cookies that are the perfect balance of tart and sweet.

The post STRAWBERRY LEMONADE CAKE MIX 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.

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.

LEMON PUDDING SUGAR COOKIES

Nellie — Thu, 24 Apr 2025 13:35:20 +0000

Lemon Pudding Sugar Cookies are soft, chewy, and bursting with citrusy flavor. The addition of lemon pudding mix gives these cookies a light, zesty taste and an extra moist texture that sets them apart from traditional sugar cookies.

These cookies are easy to make, full of bright flavor, and perfect for spring and summer baking. These cookies are soft in the center with just the right amount of crisp on the edges—and that subtle lemon zing makes them completely irresistible.

Recipe Highlights

Soft & chewy texture: Instant pudding mix helps create an ultra-soft texture and keeps the cookies moist for days.
Lemon flavor without lemon zest: The pudding mix adds lemon flavor easily—no need for fresh lemons.
Simple to make: This recipe uses common pantry staples and comes together in one bowl with no chilling required.

Ingredients in Lemon Pudding Sugar Cookies

Butter: Adds richness, flavor, and helps create a tender, melt-in-your-mouth crumb. For best results, use real butter and make sure that it is softened before mixing with the other ingredients. I use salted butter, but unsalted works too!

Oil: Contributes moisture and softness, keeping the cookies chewy for days. You can use vegetable, canola, or avocado oil.

Sugars: You will need granulated sugar and powdered sugar. Both provide sweetness and contribute to the soft texture of the cookies as well.

Eggs: Two large eggs bind everything together and add structure and richness to the dough.

Vanilla extract: Adds warmth and enhances the bright lemon flavor.

Instant lemon pudding mix: Infuses the cookies with lemon flavor and adds a soft, pillowy texture. To change up the flavor of the cookies, use a different flavor of pudding mix.

Flour: All-purpose flour gives the cookies their shape and structure while balancing the moisture from the butter and oil. You can swap this out with a gluten-free substitute if needed.

Cream of tartar: Provides a subtle tang and contributes to the chewiness of the cookies.

Baking soda: Helps the cookies rise just enough to be fluffy in the center with crisp edges. For best results, make sure that the baking soda isn’t old or expired.

Tips & Tricks for Making Lemon Pudding Sugar Cookies

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

Don’t overbake—the cookies should look slightly underdone when you remove them from the oven. They’ll continue to bake on the pan as they cool.
Switch up the flavor by using other pudding mixes like vanilla or white chocolate.
Dip the glass in sugar between each cookie press to keep the dough from sticking and add a sparkling finish.

Storing Lemon Pudding Sugar Cookies

Store cookies in an airtight container at room temperature for up to 4 days. To freeze, place in a single layer in a freezer-safe bag or container for up to 2 months.

Lemon Pudding Sugar Cookies

Course Cookies

Cuisine American

Keyword Lemon Pudding Sugar Cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 143kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
1 cup oil vegetable, canola, avocado, etc
1 cup sugar
1 cup powdered sugar
2 eggs
1 tsp vanilla extract
3.4 ounces instant lemon pudding mix
4 cups flour
1 tsp cream of tartar
1 tsp baking soda

Instructions

Preheat oven to 350°F.
In a large bowl, cream the butter, oil, and sugars for at least 2-3 minutes. Add the eggs, vanilla, and pudding mix and beat for another 2-3 minutes.
In a separate bowl, mix the flour, cream of tartar, and baking soda. Add the dry ingredients to the creamed mixture and mix just until combined.
Use a cookie scoop to scoop tablespoonfuls of dough and then roll them before placing them on a prepared baking sheet. Spray the bottom of a glass with cooking spray and dip it in granulated sugar. Gently press each ball of cookie dough with the bottom of the glass.
Bake the cookies for 10-12 minutes or until the edges begin to brown. Cool for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Tips & Tricks for Making Lemon Pudding Sugar Cookies

Don’t overbake—the cookies should look slightly underdone when you remove them from the oven. They’ll continue to bake on the pan as they cool.
Switch up the flavor by using other pudding mixes like vanilla or white chocolate.
Dip the glass in sugar between each cookie press to keep the dough from sticking and add a sparkling finish.

FAQs

Can I use a different flavor of pudding mix?

Yes! Vanilla, white chocolate, or even pistachio pudding would work well and give fun flavor variations.

Do I need to chill the dough?

No chilling is needed for this recipe, which makes it super quick and convenient.

Can I freeze the dough?

Yes, you can scoop and freeze the dough balls on a tray, then store them in a freezer bag. Just bake straight from frozen, adding a minute or two to the bake time.

Why do I need to press the cookies down before baking?

This dough doesn’t spread much, so pressing the cookies helps ensure they bake evenly and have the right shape.

Lemon Cookie Frosting recipe

These cookies are delicious without frosting, but if you want to spread something on top, here is a simple Lemon Frosting recipe. Mix 1 cup of powdered sugar with 1 tablespoon of lemon juice. You can either add a little more powdered sugar or a little more lemon juice to get the frosting to a spreading consistency.

More delicious lemon cookie recipes to try:

Lemon Sandwich Cookies have a creamy lemon filling, and Lemon Pie Cookies are topped with lemon pudding and whipped cream.
Adding fruit to cookies is always a good idea. Lemon Blueberry Muffin Cookies and Lemon Raspberry Cookie Cups are made with raspberry pie filling.
If you are short on time, whip up a batch of Lemon Oatmeal No-Bake Cookies.

Whether you’re baking for a party, gifting treats, or just satisfying a lemon craving, these Lemon Pudding Sugar Cookies are a soft, citrusy cookie that everyone will love!

The post LEMON PUDDING SUGAR COOKIES appeared first on Family Cookie Recipes.

LEMON SANDWICH COOKIES

Jessica — Wed, 09 Apr 2025 19:59:50 +0000

Light & dainty Lemon Sandwich Cookies are butter cookies sandwiched with a luscious lemon cream filling with bright fresh citrus flavor!

These lemon cream cookies are a delightful treat that combines a rich, chewy base with a zesty, creamy filling. These cookies are perfect for anyone looking to brighten their day with a burst of citrus flavor. The combination of buttery cookie and tangy lemon filling makes them an irresistible indulgent treat!

Recipe Notes for Lemon Cookies

Here are just a few things you should know before making these cookies:

Use Fresh Ingredients! Using fresh lemon juice and orange zest make a significant difference. The vibrant flavors enhance your cookies perfectly.
Chill the cookie dough. Note that the cookie dough needs to chill overnight before slicing and baking.
It makes a lot of cookies! Just know you’ll get 48 tiny sandwich cookies from this recipe.

Lemon Sandwich Cookie Ingredients

Butter: You need ¾ cup of butter, softened, for a rich dough.

Sugar: Add granulated sugar for perfectly chewy cookies.

Egg: Just 1 egg yolk is needed for this recipe.

Vanilla extract: Enhance the cookie dough by adding vanilla extract.

Flour: The structure of these cookies is all-purpose flour.

Salt: Balance the flavors by adding ¼ tsp of salt to the recipe.

Walnuts: Don’t skip adding the finely chopped walnuts for amazing taste & texture.

Lemon Cream Filling

Butter: Softened butter creates a creamy, rich filling.

Lemon juice: Add 4 tsp of lemon juice for a blast of citrus flavor.

Orange zest: Round out the great taste by adding orange zest as well.

Powdered sugar: Sweeten the filling perfectly with 1 ½ cups of powdered sugar.

Tips for making Lemon Sandwich Cookies

Shape the dough well. Cut the dough in half so that you’re working with less at a time, then take a few minutes to roll the dough evenly. Get a ruler and make sure the logs are 14″ long and as circular as you can get them. After chilling, when you cut the logs into slices, use the ruler to measure out ¼-inch slices. If you do this, the cookies will be all about the same size once baked.
Don’t skip the nuts. Adding chopped walnuts to the cookie dough may sound a little different, but it gives the cookies a wonderful tender texture that works well with the flavors.
Pipe the buttercream frosting. It sounds fussy, but it’s actually easier to work with the frosting and the end result in between the 2 cookies looks lovely!

Freezing & Storage

These lemon filling cookies will stay fresh for up to 1 week when stored at room temperature. To maintain their softness, it’s best to keep them in an airtight container. For longer storage, they can be frozen for up to three months.

Lemon Sandwich Cookie Recipe

Light & dainty Lemon Sandwich Cookies perfect for tea time! Simple butter cookies sandwiched with a luscious lemon filling for a bright, tasty treat!

Course Cookies, Cookies, Dessert, treat

Cuisine American

Keyword Lemon Sandwich Cookies

Prep Time 15

Cook Time 10

Chill Time 12

Total Time 12 25

Servings cookies

Calories 79kcal

Author Jessica & Nellie

Ingredients

¾ cup butter softened
½ cup sugar
1 egg yolk
½ tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
¼ cup walnuts finely chopped

Lemon Cream Filling

3 TBSP butter softened
4 tsp lemon juice
1 tsp orange zest
1 ½ cups powdered sugar

Instructions

Cream the butter and sugar in a mixing bowl using an electric mixer. Beat in the egg yolk and vanilla extract. Gradually add the flour and salt, mix until combined. Add the chopped walnuts and mix once more.
Divide the dough in half, then shape into two 14” rolls. Wrap each in plastic wrap and refrigerate overnight.
Preheat the oven to 400°F and line two baking sheets with parchment paper, or silicon mats.
Unwrap and cut the cookie dough rolls into ¼” slices, place them 2” apart on the prepared baking sheets. Place them in the preheated oven and bake for 8-10 minutes. Cool the cookies on wire racks.
Cream butter, lemon juice, and orange zest using an electric mixer. Add the powdered sugar and mix until smooth. You can add yellow food coloring if you’d like, to achieve a brighter yellow color.
Transfer the filling to a piping bag fixed with an open star tip. Pipe about 1 teaspoon of icing on each cookie, then top with another similarly shaped cookie, to make a sandwich. Serve immediately and enjoy!

Notes

Lemon sandwich cookies can typically stay fresh for up to one week when stored at room temperature. To maintain their softness, it’s best to keep them in an airtight container.

Nutrition

What’s the best way to soften butter quickly for cookie dough?

To soften butter quickly, one method is to cut it into small cubes and let it sit at room temperature for about 10-15 minutes. Another option is to place the butter in a microwave-safe dish and microwave it on a low power setting in 5-10 second intervals, checking frequently.

When using only the egg yolk, what does it do to cookie texture?

Using just the egg yolk contributes to a richer and denser texture in cookies. The yolk adds moisture and fat, which helps create a chewy consistency. This contrasts with cookies made with whole eggs, which tend to be lighter.

How do walnuts affect the taste and texture of sandwich cookies?

Incorporating walnuts adds a delightful crunch and nutty flavor to lemon sandwich cookies. The texture contrast from the finely chopped nuts enhances the overall experience, making each bite more interesting and satisfying.

Light & dainty Lemon Sandwich Cookies are butter cookies sandwiched with a luscious lemon cream filling with bright fresh citrus flavor!

Try more sweet, cookie sandwich recipes here:

A great cool treat to serve at your next summertime BBQ are these Cookie Dough Ice Cream Sandwiches!
Love chilled treats? Make these Strawberry Cool Whip Ice Cream Sandwiches for your next family gathering.
Another great recipe is our Easy Fruit Pizza Cookies, a perfect treat for Spring and Summer gatherings! With the soft cookie crust, topped with sweet cream and delicious fruit, these are always a hit when served.
For a delicious and refreshing dessert, make these Cherry Cheesecake Ice Cream Sandwiches.

Lemon Sandwich Cookies are a sweet, tender, and OH SO delicious dessert! Make these lemon cream cookies easily using basic ingredients, quick simple steps, and you’ll have a wonderful dessert in no time.

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

OLD FASHIONED PINK PINWHEEL COOKIES

Jessica — Mon, 03 Feb 2025 08:03:00 +0000

Old Fashioned Pink Pinwheel Cookies are darling cookies with a swirl of pink & coated in sprinkles! Make pinwheel cookies for any party or special occasion!

These sprinkle cookies are a favorite of children, who love the colorful and playful appearance and light and buttery, slightly sweet taste. This pinwheel cookie recipe is simple to make, but the results are impressive!

Pinwheel Cookies- A Fun & Delicious Treat

Pinwheel cookies are not only visually appealing, but they also taste amazing. The combination of sweet, buttery dough and a crunchy sprinkles makes these cookies a fun and delicious treat. These cookies are perfect for any occasion, from a casual afternoon snack to a fancy dessert for a dinner party. They are also a great treat to make with kids, as they can help with the rolling and cutting of the dough.

These pink pinwheel cookies are a fun and delectable treat that everyone will enjoy. With their beautiful pink and white swirls and sprinkle coating, they are sure to be a hit with anyone who tries them!

Variations of this Pinwheel Cookie Recipe

Chocolate and Vanilla Pinwheel Cookies: For a twist on the classic recipe, you can substitute the pink food coloring with cocoa powder to make chocolate dough. Then, alternate layers of chocolate and vanilla dough to create a beautiful pinwheel effect.
Almond Pinwheel Cookies: For a nutty flavor, you can add some almond extract and chopped almonds to the dough. This will give the cookies a crunchy texture and a delicious almond flavor.
Rainbow Pinwheel Cookies: For a colorful twist, you can divide the dough into several portions and add different food colorings to each one. Then, roll the dough into a log and slice it to create rainbow pinwheel cookies.

Ingredients For Pink Pinwheel Cookies

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

Baking powder: Help the cookies rise as they bake by adding 1 tsp of baking powder.

Salt: Balance all the incredible flavors by using ½ tsp of salt in this recipe.

Butter: Add ¾ cup of butter, softened, for rich tasting cookies that shine.

Brown sugar: Give these cookies a wonderful depth of flavor by using ½ cup of light brown sugar.

Sugar: Make the cookies soft and chewy with ¼ cup of granulated sugar.

Egg: Bind the ingredients together by adding 1 large egg to the dough.

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

Food coloring: Adding a few drops of pink gel food coloring will make these cookies fun & festive.

Sprinkles: These cookies are not complete without the addition of pastel-colored sprinkles.

Step by step on how to make Pink Pinwheel Cookies

Dough

In a medium size bowl, whisk the flour, baking powder, and salt until combined. Then set it aside.

Next in a separate large mixing bowl, cream the butter and both sugars using an electric handheld mixer or a stand mixer. Beat the mixture until smooth, then add in the egg and vanilla extract, mix again well.

After that, fold in the dry ingredients to the bowl of wet ones, mixing until smooth. A thick and smooth dough will form, proceed to separate the dough into two equal parts.

Then add gel food coloring (starting with 3-4 inches of gel) to one part of the dough. Blend until a solid light to medium pink color forms.

Layer & shape dough

Continue to roll each piece of dough out flat using a rolling pin over a floured surface to about ¼ inch thick.

Next, layer each piece of dough on top of one another. Using a pizza cutter, cut out a 9×13” rectangle, making both layers equal in size. Set aside excess dough, separating colors. With the excess dough, repeat the rolling process to use all the dough.

Very carefully begin at one long side of the rectangle and roll tightly, moving slowly to keep the log straight.

Now lay a sheet of plastic wrap down and pour the sprinkles on it. Then place the rolled dough onto the sprinkles, evenly coating the outside.

Chill

Once coated with sprinkles, wrap the log of dough tightly in plastic wrap. Place it in the refrigerator and allow it to chill for 2 hours.

Bake

After 1 ½ hours chill time, prepare a baking sheet by lining with parchment paper and preheat the oven to 350°F.

Once chill time is complete, unwrap the log of dough. Then use a sharp knife to cut ½ inch cookies from the log and place them onto the prepared baking sheet.

Bake the cookies for 12-13 minutes or until the cookies are just set. Allow the cookies to cool on the baking sheet for 1 minute before transferring to a wire cooling rack.

These cookies are best served warm or at room temperature, enjoy!

Old Fashioned Pink Pinwheel Cookies

Fantastic Old Fashioned Pink Pinwheel Cookies are perfectly festive & delicious. Darling cookies with a swirl of pink & coated in sprinkles! Make pinwheel cookies for any occasion, they are a great addition to parties and special occasions.

Course Cookies, Dessert, Desserts

Cuisine American

Keyword Old Fashioned Pink Pinwheel Cookies, Pinwheel Cookies

Prep Time 30

Cook Time 12

Total Time 42

Servings cookies

Calories 122kcal

Author Jessica & Nellie

Ingredients

2 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp salt
¾ cup butter softened
½ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
Pink gel food coloring
Pastel colored sprinkles

Instructions

Dough: Whisk the flour, baking powder, and salt in a medium sized mixing bowl. Set it aside.
In a separate large mixing bowl, cream the butter and both sugars using an electric handheld mixer or stand mixer, beat until smooth. Add in the egg and vanilla extract and mix again until smooth.
Fold in dry ingredients, mixing until smooth. A thick and smooth dough will form, then separate the dough into two equal parts.
Add gel food coloring (starting with 3-4 drops of gel) to one part of the dough. Blend until a solid light to medium pink color forms.
Layer & shape dough: Roll each piece of dough out flat using a rolling pin over a floured surface to about ¼ inch thick.
Layer dough one on top of one another. Use a pizza cutter to cut out a 9×13” rectangle, making both layers the equal in size. Set aside excess dough, separating colors. With the excess dough, repeat the rolling process to use all the dough.
Very carefully begin at one long side of the rectangle and roll tightly, moving slowly to keep the log straight.
Lay a sheet of plastic wrap down and add sprinkles. Place the rolled dough onto the sprinkles, evenly coating the outside.
Chill: Once coated with sprinkles, wrap tightly in plastic wrap. Allow to chill for 2 hours.
Bake: After 1 ½ hours chill time, prepare a baking sheet by lining with parchment paper and preheat the oven to 350°F.
Unwrap the log, then use a sharp knife to cut ½ inch cookies from the log and place them onto the prepared baking sheet.
Bake cookies for 12-13 minutes or until the cookies are just set. Allow cookies to cool on the baking sheet for 1 minute before transferring to a wire cooling rack. The cookies are best served warm or at room temperature, enjoy!

Notes

These pinwheel 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

Storage and Shelf Life for Pinwheel Cookies

These sprinkle cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen for up to 3 months. It is recommended to separate the layers of cookies with parchment paper to prevent them from sticking together.

Tips for ensuring pinwheel cookies maintain their shape

To ensure that pinwheel cookies maintain their shape while baking, it is important to chill the dough before slicing and baking. This helps the dough to firm up and hold its shape. Additionally, it is important to handle the dough gently and not overwork it, as this can cause the colors to blend together and the dough to lose its shape.

What is the best way to soften butter?

The best way to soften butter is to leave it at room temperature for 30-60 minutes, depending on the temperature of your kitchen. Alternatively, you can microwave the butter for 5-10 seconds at a time, checking and stirring in between, until it is soft but not melted.

How can I add pink to my cookies without altering the taste?

To add a pink hue to pinwheel cookies without altering the taste, you can use a small amount of food coloring. Gel food coloring is recommended, as it is more concentrated and will not affect the consistency of the dough. Add the food coloring gradually, mixing well after each addition, until the desired shade is achieved.

Tips for making sliced sugar cookies

Be sure the dough is completely chilled before slicing. This will ensure the dough is easier to slice, prevents the cookies from overspreading when baked, and improves the overall flavor and texture.
Use gel food coloring rather than liquid, as it produces brighter and more vibrant colors.
After the dough is removed from the fridge, it quickly starts warming back up and can become harder to work with. So work quickly! To ensure the cookies stay round as you cut them, you can either cut them as is and try to re-round them using your fingers, or re-roll the dough a bit after each couple of slices.

Old Fashioned Pink Pinwheel Cookies are darling cookies with a swirl of pink & coated in sprinkles! Make pinwheel cookies for any party or special occasion!

For more incredible sugar cookie recipes, try these:

Old Fashioned Pink Pinwheel Cookies are not only delicious, but they are also visually stunning with their pink and white swirls. These pinwheel cookies have a buttery taste with a subtle sweetness that is absolutely delectable!

Old Fashioned Pink Pinwheel Cookies are darling cookies with a swirl of pink & coated in sprinkles! Make pinwheel cookies for any party or special occasion!

The post OLD FASHIONED PINK PINWHEEL COOKIES appeared first on Family Cookie Recipes.

STRAWBERRY PIE COOKIES

Nellie — Wed, 29 Jan 2025 17:41:48 +0000

Strawberry Pie Cookies are adorable little mini pies made with flaky pie crust, sweet strawberry filling, and a simple lattice top that looks fancy but is secretly easy. With just four ingredients, these cookies are perfect for Valentine’s Day, spring parties, baby showers, or anytime you want a dessert that looks impressive without actually trying that hard.

They bake up golden, bubbly, and perfectly handheld — all the charm of a slice of strawberry pie, but in cookie form.

We love strawberries and we love pie. Put ’em together and what’ve you got? These deliciously cute cookies that look like mini strawberry pies!

Recipe Highlights

Perfect for sharing. These cookies travel well and are great for parties, holidays, and gifting.
Only 4 simple ingredients. Made with easy, store-bought ingredients you can grab in one quick trip to the store.
No mixer or chilling required. Refrigerated pie crust keeps prep fast and stress-free — just roll, fill, and bake.
Cute, bakery-style look. The mini pie shape and lattice top make these cookies look fancy with very little effort.
Easy to customize. Swap the strawberry filling for cherry, blueberry, apple, or lemon to change things up.

Ingredients in Strawberry Pie Cookies

Pie crusts: You can use 4 store-bought refrigerated pie crusts, or you can make a homemade pie crust recipe.
Pie filling: The recipe calls for one 21-ounce can of strawberry pie filling, but you can use homemade pie filling if you prefer. You can also use a different flavor of pie filling – cherry, raspberry, blueberry, and apple all work great!
Egg: You will need one egg to brush on the edge of each “cookie” so that the strips on the top will stick.
White sanding sugar: Sprinkle white sanding sugar over the egg-washed crust before baking. You can use granulated sugar if you don’t have any sanding sugar on hand.

TIPS AND TRICKS

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

No parchment paper? Lightly grease the baking sheet with nonstick cooking spray to prevent sticking.
Use clean crust edges. Make sure no pie filling touches the edges so the egg wash can help the lattice stick properly.
Don’t waste the scraps. Gather leftover pie crust, re-roll it, and cut a few extra cookies.
No cookie cutter? The rim of a drinking glass works just as well for cutting out circles.
Let them cool before moving. The filling sets as the cookies cool, making them easier to transfer and serve.

How to Store Strawberry Pie Cookies

Room temperature: Store fully cooled cookies in an airtight container for several days.
Layer carefully: Place parchment or wax paper between layers to keep the lattice tops intact.
Freezer-friendly: Freeze baked cookies in a freezer-safe container for up to two months.
Thawing: Let frozen cookies thaw at room temperature before serving for the best texture.

Strawberry Pie Cookie Recipe

Strawberry Pie Cookies are mini strawberry pies made with only 4 ingredients, including strawberry pie filling and pre-made pie crust. These delicious cookies are so fun and easy to make!

Course Cookies

Cuisine American

Keyword Strawberry Pie Cookies

Prep Time 15

Cook Time 20

Servings cookies

Calories 199kcal

Author Jessica & Nellie

Ingredients

4 store-bought refrigerated pie crusts
21 oz can of strawberry pie filling
1 egg
1 tbsp of white sanding sugar or granulated sugar

Instructions

Preheat the oven to 350° and line a large baking sheet with parchment paper.
Roll the pie crust out on a flat surface and use a cookie cutter to cut circles out of 2 of the pie crust rolls.
Add the cut-out cookies to the baking sheet. Add 1-2 tablespoons of the strawberry filling to the middle of each cookie. Leave a tiny bit of pie crust around the strawberry filling. Unroll the last two pie crusts and use a pizza cutter or knife to make small strips.
In a small bowl add the egg and stir, brush the beaten egg around the edge of the cut-out pie crust, ensuring there’s no strawberry filling on the edges. Take the pie crust strips and make a lattice pattern on the cookie, pressing the edges down on the egg-washed sides. Do this step carefully so the strips don’t break.
Once you have all the strips placed correctly use the same cookie cutter and place over the cookies so the edges come clean from the lattice. Brush the beaten egg over the top of each cookie once again and then sprinkle with the sanding sugar.
Bake in the oven for 20-25 minutes or until the tops turn golden brown. Let cool completely and then serve and enjoy!

Notes

These cookies can be stored in an airtight container for 3-4 days. You can also freeze the cookies for up to 2 months.

Nutrition

Variations on Strawberry Pie Cookies

Strawberry is a classic, but the beauty of these cookies is that you can easily change up the flavor by using a different kind of pie filling. Cherry, blueberry, apple, raspberry, lemon…they are all delicious! Make any kind of pie you want! Store-bought is easier, but you can use homemade pie filling if you prefer.

FAQs

Can I make these ahead of time?
Absolutely. These cookies can be baked a day or two in advance and stored until ready to serve.

Do I need to refrigerate them?
No, refrigeration isn’t necessary. Room-temperature storage works best.

Can I use homemade pie crust or filling?
Yes, both homemade crust and homemade filling work — just be sure you have enough dough and keep the filling thick.

Why did my lattice slide or come loose?
This usually happens if filling gets on the edges. Keep the rim clean and use egg wash to help the crust stick.

MORE DELICIOUS STRAWBERRY COOKIE RECIPES TO TRY:

Copycat Crumbl Strawberry Shortcake Cookies are soft, bakery-style cookies bursting with strawberry flavor, topped with vanilla frosting and a crunchy strawberry streusel.
Soft and buttery, Strawberry Lemon Thumbprint Cookies combine sweet strawberry jam with a bright lemon-glazed finish.
Made with fresh strawberries, Frosted Strawberry Cookies are pillowy sugar cookies topped with smooth strawberry buttercream.
Strawberry Cream Cheese Sugar Cookies are soft, chewy sugar cookies with cream cheese and bright strawberry flavor, perfect for spring.
Light and easy to make, Strawberry Cool Whip Cookies use strawberry cake mix, Cool Whip, and an egg for a soft cookie with fewer calories.

Strawberry Pie Cookies are proof that you don’t need a complicated recipe to make something fun, beautiful, and completely irresistible. They’re easy enough for a weekday bake and cute enough for any celebration — the best of both worlds.

The post STRAWBERRY PIE COOKIES appeared first on Family Cookie Recipes.

RASPBERRY CHEESECAKE COOKIES

Jessica — Mon, 16 Dec 2024 19:31:39 +0000

Raspberry Cheesecake Cookies are buttery cookies made with cream cheese & flavored with raspberries & white chocolate for soft, tender cookies reminiscent of cheesecake!

These copycat Subway cookies are perfect for any occasion, from a casual afternoon snack to an elegant dessert for a dinner party. This cheesecake cookies are easy to make and can be customized with different types of fruit, such as blueberries or strawberries to create a variety of flavors!

Delightful raspberry cheesecake cookies

Raspberry cheesecake cookies are a delicious and unique twist on traditional cheesecake. These cookies are made with a blend of cream cheese, butter, sugar, and flour, and are then sprinkled with dried raspberry chunks. The result is a soft, chewy cookie with a creamy texture and a burst of fruity flavor.

These raspberry cheesecake cookies are a unique and delicious treat that is sure to please anyone with a sweet tooth. Whether you are looking for a new twist on traditional cheesecake or simply want to try something new, these cookies are a must-try.

Why You’ll Love This Cream Cheese Cookie Recipe

Easy to Make: This recipe is simple and easy to follow, making it perfect for novice bakers or those short on time. With just a few basic ingredients, you can whip up a batch of delicious cookies in no time.
Perfect for Any Occasion: Whether you are looking for a sweet treat to enjoy with your morning coffee or a dessert to impress your guests, Raspberry Cheesecake Cookies are the perfect choice. These cookies are versatile and can be enjoyed any time of day or night.
Deliciously Tangy: The combination of raspberry bits and tangy cream cheese creates a flavor sensation that is hard to resist. These cookies are the perfect balance of sweet and tangy, making them a crowd-pleaser for any occasion.

Raspberry Cheesecake Cookie Ingredients

Butter: You need ½ cup (one whole stick) plus 3 TBSP of butter to make these cookies rich and flavorful.

Cream cheese: With one 8-ounce package of cream cheese added in to this dough will create soft, tender treats.

Sugar: 1 cup of granulated sugar will make the cookies perfectly chewy and sweet in every bite.

Eggs: Adding 2 eggs to the dough will act as the binder, holding the cookies together nicely.

Vanilla extract: Use 1 tablespoon of vanilla extract to enhance all the incredible flavors in this recipe.

Flour: The base of this cookie dough recipe is 2 ¼ cups of all-purpose flour.

Sea salt: With just 1 pinch of sea salt we can enhance the flavors in this cookie dough.

Baking powder: You need 1 teaspoon of baking powder to help leavening the cookies and help them puff up while baking.

White chocolate chips: 1 cup of white chocolate chips will be scattered throughout the dough for chocolatey goodness in every bite.

Dehydrated raspberry: Use ½ cup of dried raspberries in this cookie dough. You can usually find these in the produce section of stores.

How to make Cream Cheese Raspberry Cookies

Prep

Get started by preheating the oven to 350 F degrees. Then line two cookie sheets with parchment and set them aside.

Dough

Next in a large bowl combine the butter and cream cheese, mix well until smooth.

Then add in the sugar, eggs, and vanilla extract, stir to combine.

In a separate bowl combine the flour, salt and baking powder. Whisk the dry ingredients together.

After that add the dry ingredients to the butter mixture a little at a time, mixing in between additions, until all are incorporated. Now fold in the white chocolate chips and dried raspberries.

Bake

Use a large cookie scoop to make 3 TBSP sized balls of dough and arrange 6 on the prepared baking sheets. Then place the cookies in the preheated oven and bake for 12-14 minutes.

Alternately, you can use a smaller cookie scoop to yields more traditional sized cookies. Bake those for just 9-11 minutes.

Let the cookies cool on the sheet for 5 minutes, then transfer them to a cooling rack. Serve cookies slightly warm and enjoy!

Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies are buttery cookies made with cream cheese & flavored with raspberries & white chocolate for soft, tender cookies reminiscent of cheesecake!

Course Cookies, Dessert, snack/dessert

Cuisine American

Keyword Jumbo Raspberry cheesecake Cookies, raspberry cheesecake cookies

Prep Time 15

Cook Time 14

Total Time 29

Servings cookies

Calories 391kcal

Author Jessica & Nellie

Ingredients

11 TBSP butter salted, softened (1 stick + 3 TBSP)
8 oz cream cheese
1 cup sugar
2 eggs
2 ¼ cup flour
1 TBSP vanilla extract
½ tsp salt
1 tsp baking powder
2 cups white chocolate chips
1 cup dehydrated raspberries divided

Instructions

Prep: Preheat the oven to 350 F degrees. Line two cookie sheets with parchment & set them aside.
Dough: In a large bowl combine the butter and cream cheese, mix well until smooth. Add in the sugar, eggs, and vanilla extract, stir to combine.
In a separate bowl combine the flour, salt and baking powder. Whisk the dry ingredients together.
Add the dry ingredients to the butter mixture a little at a time, mixing in between additions, until all is incorporated. Fold in 1 ½ cups white chocolate chips and 3/4 cup dried raspberries.
Use a large cookie scoop to make 3 TBSP sized balls of dough and arrange 6 on each prepared baking sheet. Top each cookie with some remaining white chocolate chips and dried raspberries. Place the cookies in the preheated oven and bake for 12-14 minutes.
Let the cookies cool on the sheet for 5 minutes, then transfer them to a cooling rack. Serve cookies slightly warm and enjoy!

Notes

Raspberry Cheesecake Cookies can be stored in an airtight container at room temperature for up to 3-5 days. For longer preservation, they can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.

To freeze, place the cookies in an airtight container or freezer bag and label with the date.

Nutrition

How long are raspberry cheesecake cookies good for?

If stored in an airtight container at room temperature, you can expect these cookies to last up to 3-5 days and still taste great. For best results, eat sooner rather than later.

Can I freeze raspberry cheesecake cookies?

These cookies can be frozen after cooling down completely. I recommend storing them in an airtight container with a parchment paper layer between cookies to prevent sticking. You could also freeze unbaked dough balls and bring them to room temperature before baking as directed.

Common mistakes to avoid when making cookies

One common mistake when making Raspberry Cheesecake Cookies is overmixing the dough. Overmixing can cause the cookies to become tough and dense. Another mistake is not allowing the cream cheese to come to room temperature before mixing it with the other ingredients. Cold cream cheese can result in lumpy batter. It is also important to avoid overbaking the cookies, as this can cause them to become dry and crumbly.

Raspberry Cheesecake Cookies are buttery cookies made with cream cheese & flavored with raspberries & white chocolate for soft, tender cookies reminiscent of cheesecake!

More fabulous cookie recipes to try soon:

Raspberry Cheesecake Cookies are a perfect combination of sweet and tangy flavors wrapped in one incredible cookie! This cheesecake cookies recipe is easy to make and the dough comes together with a handful of basic ingredients that might already be in your kitchen.

Raspberry Cheesecake Cookies are buttery cookies made with cream cheese & flavored with raspberries & white chocolate for soft, tender cookies reminiscent of cheesecake!

The post RASPBERRY CHEESECAKE COOKIES appeared first on Family Cookie Recipes.