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

Recipe Highlights

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

Ingredients in Soft Gingerbread Cookies

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

Tips for Perfectly Soft and Chewy Gingerbread Cookies

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

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

Storage and Freezing Tips

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

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SOFT GINGERBREAD COOKIES RECIPE

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

Course Cookies

Cuisine American

Keyword gingerbread

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 140kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Video

Nutrition

Calories: 140kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 157mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg

FAQs

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

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

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

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

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

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

More delicious gingerbread cookie recipes to try:

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

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

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

Cream Cheese 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.

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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 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Servings 36 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

Calories: 221kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 83mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 328IU | Calcium: 16mg | Iron: 1mg

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.

Molasses Crackle Cookies just like the ones at Disney’s Wilderness Resort! Chewy cookies with delightful molasses ginger flavor that are perfect for the holiday season!

These ginger molasses cookies are a holiday favorite, celebrated for their chewy texture and rich ginger flavor. They offer a perfect blend of sweetness and spice, making these holiday cookies an ideal addition to any festive gathering or family celebration.

Festive Flavor- Molasses Crackle Cookies

Molasses Crackle Cookies are a delightful treat, perfect for the holiday season. Their rich, chewy texture and distinct flavor make them a favorite among many. When prepared correctly, these cookies develop a crackled surface. This visual appeal adds to their festive charm.

Baking these cookies at home allows anyone to recreate the magic of a Disney experience in their own kitchen. The process of mixing warm molasses with fragrant ginger will fill the space with inviting aromas that evoke joyful memories. Each crackle on the surface hints at the deliciously soft center waiting inside.

This recipe for molasses cookies captures the essence of holiday baking. They evoke warmth and nostalgia, making them a must-have for celebrations.

Why you’ll love this Molasses Cookie Recipe

• Chewy Texture: These cookies have a perfect chewy consistency that many find satisfying.
• Aromatic Spices: The blend of spices adds a wonderful aroma and flavor, enhancing the baking experience.
• Easy to Make: The recipe is straightforward, making it accessible for bakers of all skill levels.

Ingredients for Molasses Crackle Cookies

Oil: Keep these cookies moist as they bake by adding 1 cup of canola oil to the dough.

Sugar: You will need 2 ¼ cups of granulated sugar, divided, for sweet and chewy treats.

Molasses: For the dark appearance and unique depth of flavor, use ⅓ cup of molasses.

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

Flour: Use 3 cups of all-purpose flour for the structural base of this recipe.

Baking soda: Add 1 TBSP of baking soda for these cookies to rise properly as they bake.

Ginger: 1 TBSP of ground ginger will give these treats amazing taste.

Cinnamon: You will need 2 teaspoons of ground cinnamon for a delicious warm flavor.

Cloves: For a sweet and subtle spicy taste, add ½ teaspoon of ground cloves to the dough.

How to make Disney’s Molasses Crinkle Cookies

Prep

Get the oven preheated to 350˚F. Then line two baking sheets with parchment paper and set them aside.

Dough

Next in a large bowl cream the canola oil and 1 ¾ cups sugar using an electric mixer.

After that add in the molasses and egg, mix until well incorporated.

In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, and ground cloves.

Proceed to add the dry ingredients to the wet molasses mixture and stir until combined.

Now in a separate small bowl add the remaining ½ cup of sugar. Then use a large cookie scoop (3 TBSP) to form 2-inch balls and roll them in the sugar.

Bake

Arrange six cookies on each prepared baking sheet, at least 2 inches apart. Place the cookie sheets in the preheated oven and bake for 10 to 12 minutes, until golden brown.

Remove the cookies from the oven, let them cool for 5 minutes before transferring them to a cooling rack. Serve and enjoy!

When to Serve These Festive Treats

Molasses crackle cookies are versatile treats suited for various occasions. Their warm, spicy flavor makes them a perfect choice for the holiday season. These cookies shine at holiday gatherings and family festivities!

Consider serving opportunities:

• Holiday Parties: They can be a delightful addition to dessert tables.
• Cookie Exchanges: Their unique flavor stands out among traditional cookies.
• Thanksgiving Dinner: Offering a new treat can surprise and delight guests.

Ideal times to enjoy:

• Cold Winter Evenings: Serve them warm with tea or coffee.
• Family Game Nights: They add a festive touch to a cozy night in.
• After School Snacks: Kids will appreciate a sweet treat after their day.

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Molasses Crackle Cookies

Molasses Crackle Cookies just like the ones at Disney's Wilderness Resort! Chewy cookies with delightful molasses ginger flavor are perfect for the holiday season!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Molasses Crackle Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 30 cookies

Calories 183kcal

Author Jessica & Nellie

Ingredients

• 1 cup canola oil
• 2 ¼ cups granulated sugar divided
• ⅓ cup molasses
• 1 egg
• 3 cups all-purpose flour
• 1 TBSP baking soda
• 1 TBSP ground ginger
• 2 tsp ground cinnamon
• ½ tsp ground cloves

Instructions

• Prep: Preheat oven to 350˚F. Line two baking sheets with parchment paper and set them aside.
• Dough: In a large bowl cream the canola oil and 1 ¾ cups sugar using an electric mixer. Add in molasses and egg, mix until well incorporated.
• In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, and ground cloves. Add the dry ingredients to the wet molasses mixture and stir until combined.
• In a separate small bowl add the remaining ½ cup of sugar. Use a large cookie scoop (3 TBSP) to form 2-inch balls and roll them in the sugar.
• Bake: Arrange six cookies on each prepared baking sheet, at least 2 inches apart. Place the cookie sheets in the preheated oven and bake for 10 to 12 minutes, until golden brown.
• Remove the cookies from the oven, let them cool for 5 minutes before transferring them to a cooling rack. Serve and enjoy!

Notes

These molasses crackle cookies will last up to 1 week when stored in an airtight container at room temperature.

For longer storage, they can be frozen for up to 3 months. Thaw at room temperature before enjoying.

Nutrition

Calories: 183kcal | Carbohydrates: 28g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 113mg | Potassium: 73mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 8IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg

How long are molasses crackle cookies good for?

Molasses crackle cookies generally last for up to one week when stored in an airtight container at room temperature. For longer storage, they can be frozen for up to three months.

Can I substitute another ingredient for molasses in crackle cookies?

While molasses provides a distinct flavor, alternatives like dark corn syrup or honey can be used in a pinch. These substitutes may alter the flavor profile, resulting in a sweeter or less robust taste.

What is the secret to getting the perfect crack on molasses cookies?

To achieve the perfect crack, the dough should be rolled into balls and coated in granulated sugar before baking. This coating caramelizes during baking and contributes to the desired appearance.

Try more of our favorite holiday cookie recipes here:

• GINGERBREAD COOKIE RECIPES
• NO BAKE GINGERBREAD COOKIES
• PEPPERMINT COOKIE RECIPES
• GREEN MINT CHOCOLATE COOKIES
• RED VELVET CHRISTMAS COOKIES
• CHOCOLATE RITZ CRACKER COOKIES
• PEPPERMINT BARK COOKIES
• ICED GINGER MOLASSES COOKIES
• CHERRY SHORTBREAD COOKIES
• BEST GINGERBREAD CUT OUT COOKIES
• ORANGE CARDAMOM COOKIES
• FROSTED EGGNOG COOKIES
• SANTA’S WHISKERS COOKIES
• PEPPERMINT BUTTER COOKIES
• CHOCOLATE RASPBERRY THUMBPRINT COOKIES
• MINT OREO PUDDING COOKIES
• ORANGE CINNAMON CHOCOLATE CHIP COOKIES
• MINT CHOCOLATE CHIP COOKIES

Molasses Crackle Cookies like the ones at Disney’s Wilderness Resort are sure to become your new family favorite! These ginger molasses cookies are a perfect combination of sweet & spicy, making them a great addition to any holiday dessert table.

The post DISNEY’S MOLASSES CRACKLE COOKIES appeared first on Family Cookie Recipes.

Peppermint White Chocolate Chip Cookies are chewy, buttery cookies with fantastic holiday flavor! Peppermint cookies sweetened with white chocolate chips, perfect for Santa!

These peppermint cookies are a delightful dessert during the holiday season, bring them to your next cookie exchange and watch how quickly they disappear!

There is something truly magical about the flavors in these peppermint chocolate chip cookies, the crushed candy with the soft cookie is a perfect combination. From the sweet and chewy cookie edges, to the bits of crushed peppermint, these white chocolate chip cookies are perfect for leaving out for Santa.

White Chocolate Candy Cane Cookies: A Festive Holiday Treat

White chocolate and candy canes are two classic holiday flavors that come together in a delicious way in these White Chocolate Candy Cane Cookies. These cookies are perfect for any holiday gathering or as a special treat for yourself. With their festive appearance and sweet flavor, they are sure to be a hit with anyone who tries them.

The cookies are made with a combination of white chocolate chips and crushed candy canes, giving them a delightful texture and flavor that is both sweet and slightly minty. The recipe is easy to follow and requires only a few simple ingredients, making it a great option for those who want to make a homemade treat without spending too much time in the kitchen. Whether you are an experienced baker or just starting out, these cookies are a fun and delicious way to celebrate the holiday season.

Why you’ll love these Peppermint Cookies

• They’re easy to make: With simple ingredients and a straightforward recipe, these cookies are a breeze to whip up. Even if you’re not an experienced baker, you can still make these cookies with ease.
• They’re great for gift-giving: If you’re looking for a homemade gift to give to friends and family during the holidays, these cookies are a great option. They’re easy to package and transport, and their festive appearance makes them a thoughtful and delicious gift.
• Peppermint and chocolate. Really, need we say more? The flavor combination alone is a huge selling point for this amazing cookie recipe.

Peppermint White Chocolate Cookies Ingredients

Flour: You will need 2 ½ cups of all purpose flour for the base of this simple cookie dough.

Baking soda: 1 tsp of baking soda will help these cookies puff up nicely as they bake.

Salt: Use 1 tsp of salt to balance the incredible flavors in this cookie recipe.

Butter: For rich and moist treats, you need 1 cup of butter, softened.

Sugar: Adding ¾ cups of each granulated white sugar and brown sugar (firmly packed) will make the cookies sweet and chewy.

Vanilla: Using 1 ½ tsp of vanilla extract will enhance all the wonderful flavors well.

Eggs: 2 large eggs is needed to bind the dough together and give the dough great texture.

White chocolate chips: You will want to use 2 cups of white chocolate chips so there is plenty in every bite.

Peppermint pieces: Add in ½ cup of crushed peppermint candies. A good way to crush them is to use the food processor or place them into a baggie and roll them with a rolling pin.

How to Make Peppermint White Chocolate Chip Cookies

Prep

Start by preheating the oven to 350 degrees F. Then line a baking sheet with parchment paper or a silicon mat, set it aside.

Also, crush the peppermint candy into small pieces using a food processor or a zip locked bag and a rolling pin.

Cookie dough

In a small bowl, combine and mix the flour, baking soda, and salt, set these ingredients aside.

Next, in a large bowl, combine the white sugar, brown sugar, melted butter, and eggs; stir until completely combined. Then add in the vanilla extract and mix again well.

Proceed to combine the dry flour mixture with the wet ingredients and stir to combine.

Now, fold in the white chocolate chips and half of the crushed peppermint pieces.

Scoop

Using a cookie scoop, drop cookie dough onto the prepared cookie sheets. If you want large cookies, use a large 3 TBSP scoop. Use a medium, 1.5 TBSP cookie scoop, if you want smaller cookies.

Proceed to top each cookie with the remaining peppermint pieces, pressing them into the dough only slightly.

Bake

Place the cookies in the preheated oven, for large cookies bake for 12-14 minutes, for the smaller size cookies bake them for 9-11 minutes.

Let the cookies cool on the tray for about 5 minutes, then transfer them to a cooling rack to cool completely.

Serve immediately and enjoy!

Variations and Substitutions for Peppermint Cookies

White Chocolate Candy Cane Cookies are a classic holiday treat that can be customized to fit different tastes and dietary needs. Here are a few variations and substitutions that can be made to the original recipe:

• Chocolate Chips: Instead of using white chocolate chips, dark or milk chocolate chips can be used for a different flavor. Alternatively, dairy-free chocolate chips can be used for a vegan or lactose-free option.
• Candy Canes: Peppermint candy canes are traditionally used in this recipe, but other flavors can be used as well. For example, cinnamon candy canes can be used for a spicier twist, or fruity candy canes can be used for a different flavor profile.
• Flour: All-purpose flour can be substituted with gluten-free flour for a gluten-free option. Almond flour can also be used for a nuttier flavor.
• Butter: Unsalted butter can be substituted with vegan butter for a vegan option. Coconut oil can also be used for a dairy-free option.

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PEPPERMINT WHITE CHOCOLATE CHIP COOKIES

Peppermint White Chocolate Chip Cookies are chewy, buttery cookies with fantastic holiday flavor! Peppermint cookies sweetened with white chocolate chips, perfect for Santa!

Course Christmas, Cookies, Dessert

Cuisine American

Keyword PEPPERMINT WHITE CHOCOLATE CHIP COOKIES

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24 cookies

Calories 279kcal

Author Jessica & Nellie

Ingredients

• 2 ½ cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter softened
• ¾ cup white sugar
• ¾ cup brown sugar firmly packed
• 1 ½ tsp vanilla extract
• 2 eggs
• 2 cups white chocolate chips
• ½ cup crushed peppermint pieces

Instructions

• Prep: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon mat, set aside. Crush the peppermint candy into small pieces using a food processor or a zip locked bag and a rolling pin.
• Cookie dough: In a small bowl, combine and mix the flour, baking soda, and salt, set aside. In a large bowl, combine the white sugar, brown sugar, melted butter, and eggs and stir until completely combined. Then add in the vanilla extract and mix again well.
• Combine the dry flour mixture to the wet ingredients and stir to combine. Fold in the white chocolate chips and half of the crushed peppermint pieces.
• Scoop: Using a cookie scoop, drop cookies onto the prepared cookie sheets. If you want large cookies, use a large 3 TBSP scoop. Use a medium, 1.5 TBSP cookie scoop, if you want smaller cookies. Proceed to top each cookie with the remaining peppermint pieces, pressing them into the dough only slightly.
• Bake: Place the cookies in the preheated oven, for large cookies bake for 12-14minutes, for the smaller size cookies bake them for 9-11 minutes.
• Let the cookies cool on the tray for about 5 minutes, then transfer them to a cooling rack to cool completely. Serve immediately and enjoy!

Notes

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

For longer storage, transfer them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Serving: 1g | Calories: 279kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 227mg | Potassium: 74mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 261IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg

How long are chocolate chip peppermint cookies good for?

These cookies taste best if eaten within 3 or 4 days. Depending on the size of the candy cane pieces, you may find that they soften and become chewy the older the cookies get. Store them in an airtight container to keep them fresh as long as possible.

What kind of peppermint candies should I use?

I recommend sticking with peppermint candies like the little round breath mints or actual candy canes. When crushed, these will break up easily into smaller pieces and add the perfect amount of sweet minty flavor throughout the cookies.

What is the secret to achieving the perfect cookie texture?

The secret to achieving the perfect texture for White Chocolate Candy Cane Cookies is to use the right amount of flour and not overmix the dough. Overmixing can result in tough and dry cookies. It’s also an option to chill the dough for about an hour before baking. This will help the cookies hold their shape and prevent spreading.

What is the purpose of using a cookie scoop versus a spoon?

Using a cookie scoop ensures that all the cookies are the same size and will bake evenly. It also makes the process faster and more efficient. Using a spoon can result in cookies of different sizes and shapes, which can affect the baking time and texture. A cookie scoop also helps to portion the dough evenly, which can prevent waste and ensure that you get the most cookies out of your batch.

How to Get a Perfectly Round Cookie Shape

Want to know a neat little trick? After your cookies have been baked, while they are still hot and cooling on the pan, take a medium-sized round cookie cutter or a round glass/drinking mug and place it over the top of the cookie. The round shape should be slightly bigger than the cookie for this trick to work.

Swirl the round cutter/object around the cookie, knocking it into the sides a bit as you go. The more you swirl, the smaller and thicker the cookie will become. Then let the cookies cool. This is how you can get homemade cookies to look perfectly rounded. This trick won’t work with cutout cookies, but it works fine with drop cookies and rolled cookies.

Check out these other delicious Christmas cookie recipes!

• PEPPERMINT VANILLA SHORTBREAD COOKIES
• LINZER COOKIES
• PEPPERMINT MELTAWAYS
• PUMPKIN GINGERSNAP COOKIES
• CHRISTMAS SUGAR COOKIES
• GINGERBREAD HOUSE COOKIES
• ICED GINGER MOLASSES COOKIES
• GINGERSNAP COOKIES
• CHOCOLATE ORANGE SLICE COOKIES
• ORANGE CARDAMOM COOKIES
• PEPPERMINT CHOCOLATE CHIP COOKIES
• STRAWBERRY THUMBPRINT COOKIES

Peppermint white chocolate chip cookies have a refreshing minty flavor, sweet bits of white chocolate, and are the perfect winter treat! These peppermint cookies are a delightful treat during the holiday season, bring them to your next cookie exchange and watch how quickly they disappear!

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

Browned Butter & Cardamom Sugar Cookies are a delicious and unique twist on the classic sugar cookie! These browned butter cookies have a rich, nutty flavor & a warm, spicy kick from the cardamom.

This easy sugar cookie recipe consists of browning and chilling the butter, whipping up a simple sugar cookie dough, and baking to perfection! This results in cardamom cookies that are crispy on the outside and chewy on the inside, with a delicious blend of flavors that is sure to please.

What are Browned Butter & Cardamom Sugar Cookies

The origins of this flavor combination are not entirely clear, many believe it to have originated in Scandinavia, where cardamom is a commonly used spice in baking. Browned butter is a more recent addition to the baking world. It is believed to have been popularized in the United States, and it has now become a staple in many kitchens around the world.

The combination of browned butter and cardamom in sugar cookies is a perfect example of how traditional flavors can be combined in new and exciting ways. The nutty, caramelized flavor of the browned butter pairs perfectly with the warm, spicy flavor of the cardamom, creating a cookie that is both familiar and unexpected. Whether you are an experienced baker or just starting out, these Browned Butter & Cardamom Sugar Cookies are a great recipe to try. So why not give them a try and see for yourself how delicious they can be?

Why You’ll Love This Sugar Cookie Recipe

• Unique Flavor Combination: The combination of browned butter and cardamom creates a rare and delicious flavor that is sure to impress. The nutty and rich taste of browned butter pairs perfectly with the warm and aromatic spice of cardamom.
• Soft and Chewy Texture: These cookies have a soft and chewy texture that is irresistible. The addition of brown sugar in the recipe helps to keep the cookies moist and tender, while the cardamom adds a slight crunch.
• Versatile: These cookies are perfect for any occasion. Whether you’re looking for a sweet treat to enjoy with your morning coffee or a dessert to share with friends and family, these cookies are sure to please.

Ingredients for Cardamom Sugar Cookies

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

Sugar: Add 1 ½ cups of sugar to the dough for sweet and chewy treats.

Eggs: To bind the ingredients together well, add 2 eggs to the dough.

Cream of tartar: Using 1 tsp of cream of tartar will give the cookies a nice crispy and chewy texture.

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

Cardamom: Adding 1 tsp of ground cardamom (or cinnamon) will give these cookies amazing flavor.

Vanilla extract: Enhance the taste of these treats by adding in 1 tsp of vanilla extract.

Salt: To balance the sweetness, use ¼ tsp of salt in this cookie dough recipe.

Flour: You need 2 ¾ cups of flour for the base of this dough.

Sugar & cinnamon topping: Use ¼ cup of sugar and ¼ tsp of cinnamon to create a sweet coating for the cookie dough prior to baking.

How to make Brown Butter Sugar Cookies

Brown butter

In a small heavy saucepan, heat and stir the butter over medium heat for 10-12 minutes or until the butter turns light brown. Then pour it into a large bowl; cover and chill for 30 minutes, stirring once about 15 minutes into the chilling process.

Dough

In a large bowl, beat the browned sugar with an electric mixer on medium to high for 30 seconds. Next, add the 1 ½ cup of sugar and mix to combine. After that, beat in the eggs, cream of tartar, baking soda, and 1 teaspoon of cardamom, vanilla extract, and salt until combined.

Proceed to mix in as much of the flour you can with the electric mixer. Then use a wooden spoon to stir in any remaining flour.

Cover the bowl and chill the dough for about 2 hours or until the dough is easy to handle.

Bake

Once the dough has chilled, get the oven preheating to 375°F. Then, in a small bowl, combine the ¼ cup sugar and ¼ teaspoon of cinnamon.

Grab the dough from the fridge and begin to shape it into 1-inch size balls. Roll each dough ball in the cinnamon sugar mixture to coat. Place them 2 inches apart on an ungreased cookie sheets.

Place the cookies in the preheated oven and bake for 9-12 minutes or until the edges are lightly browned.

Let them cool on the cookie sheets for 1-2 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!

Variations of Browned Butter Sugar Cookies

Browned butter sugar cookies are a delicious treat that can be customized in many ways. Here are a couple of variations to try:

Chocolate Chip: For a chocolate twist on the classic browned butter sugar cookie, add in some chocolate chips to the dough. The rich, nutty flavor of the browned butter pairs perfectly with the sweetness of the chocolate chips.

Lemon: For a tangy and refreshing variation, add lemon zest and juice to the dough. The bright citrus flavor complements the nutty flavor of the browned butter.

Print

Brown Butter Cardamom Cookies

Browned Butter & Cardamom Sugar Cookies are a delicious and unique twist on the classic sugar cookie. These browned butter cookies have a rich, nutty flavor from the browned butter and a warm, spicy kick from the cardamom.

Course Cookies, Cookies, Dessert

Cuisine American

Keyword brown butter cardamom cookies

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

dough chilling 2 hours hours

Total Time 2 hours hours 37 minutes minutes

Servings 48 cookies

Calories 91kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter
• 1 ½ cups sugar
• 2 eggs
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1 tsp ground cardamom or cinnamon
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 ¾ cups flour

Cinnamon Sugar (for rolling)

• ¼ cup sugar
• ¼ tsp cinnamon

Instructions

• Brown butter: In a small heavy saucepan heat and stir butter over medium heat for 10-12 minutes or until butter turns light brown. Pour butter into a large bowl; cover and chill for 30 minutes, stirring once.
• Dough: In the large bowl beat the browned sugar with an electric mixer on medium to high for 30 seconds. Add the 1½ cups sugar. Beat occasionally. Beat in eggs, cream of tartar, baking soda, 1 teaspoon cardamom, vanilla, and salt until combined.
• Beat in as much of the flour you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 2 hours or until dough is easy to handle.
• Bake: Once the dough has chilled, get the oven preheating to 375°F. In a small bowl, combine the ¼ cup sugar and ¼ teaspoon cinnamon.
• Grab the dough from the fridge and begin to shape it into 1-inch size balls. Roll each dough ball in the cinnamon sugar mixture to coat. Place them 2 inches apart on an ungreased cookie sheets. Place the cookies in the preheated oven and bake for 9-12 minutes or until the edges are lightly browned.
• Let them cool on the cookie sheets for 1-2 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!

Notes

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

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

Nutrition

Calories: 91kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 68mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 128IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.4mg

How long are Browned Butter Cookies good for?

These sugar cookies will stay fresh for up to 5 days if 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.

How does browned butter enhance the flavor of sugar cookies?

Browned butter adds a nutty, caramel-like flavor to sugar cookies that regular melted butter cannot achieve. The browning process causes the milk solids in the butter to caramelize, resulting in a rich and complex flavor. This flavor is then infused into the cookie dough, giving it a unique and delicious taste.

What is the difference between using melted butter and browned butter in cookie dough?

Melted butter is simply butter that has been heated until it turns into a liquid. Browned butter, on the other hand, is melted butter that has been cooked until the milk solids turn brown. This process adds a distinctive nutty flavor and aroma to the butter, which is then incorporated into the cookie dough. Browned butter also has a slightly different texture than melted butter, which can affect the texture of the finished cookies.

Can cardamom be used in place of traditional spices?

Yes, cardamom can be used as a substitute for traditional spices like cinnamon or nutmeg in sugar cookie recipes. Cardamom has a warm, slightly sweet flavor that pairs well with sugar cookies. However, it is important to note that cardamom has a strong flavor, so it should be used sparingly to avoid overpowering the other flavors in the cookie dough.

How can almond flavor be incorporated into cardamom sugar cookies?

Almond extract can be added to the cookie dough to give it an almond flavor that complements the cardamom. Start with a small amount of almond extract and adjust to taste. Alternatively, chopped almonds can be added to the cookie dough for a crunchy texture and nutty flavor.

Try more of our favorite holiday recipes here:

• FROSTED ROSE SUGAR COOKIES
• PEPPERMINT SHORTBREAD COOKIES
• MINT CHRISTMAS COOKIES
• HOT COCOA COOKIES
• FROSTED GINGERBREAD SUGAR COOKIES
• PEPPERMINT SNOWMAN COOKIES
• RED VELVET CHRISTMAS COOKIES
• CHRISTMAS TREE TWIX COOKIES
• NO BAKE GINGERBREAD COOKIES
• CHOCOLATE RITZ CRACKER COOKIES
• PEPPERMINT CUT OUT COOKIES
• PEPPERMINT BARK COOKIES
• FROSTED EGGNOG COOKIES
• BEST GINGERBREAD CUT OUT COOKIES

Browned Butter & Cardamom Sugar Cookies are an incredible and festive twist on the traditional sugar cookie. These browned butter cookies have a warm, rich and, nutty flavor, they are perfect for holiday cookie exchanges and family get togethers!

The post BROWNED BUTTER & CARDAMOM SUGAR COOKIES appeared first on Family Cookie Recipes.

Fudge Topped Orange Cookies are soft, chewy orange cookies topped with a rich and creamy fudge topping. Delicious cookies made with the perfect combination of chocolate and orange.

Chocolate and orange are flavors that are commonly combined around the holidays, but they taste great together all year long. These cookies look impressive but are made with very common ingredients and are so easy to make too!

FUDGE TOPPED ORANGE COOKIES

Fudge Topped Orange Cookies are reminiscent of the chocolate orange balls that are so popular around the holidays. The orange cookies are made with grated orange peel, orange extract, and a few other basic cookie ingredients. The fudge topping is made with marshmallow cream and makes the perfect topping for the cookies.

INGREDIENTS IN FUDGE TOPPED ORANGE COOKIES

Butter – Real butter works best. Make sure the butter is softened to room temperature before creaming with the sugar.

Sugar – You will only need granulated sugar to make the orange cookies.

Egg – You will need 1 egg and 2 egg yolks to help bind all of the other ingredients together.

Orange peel – Use a zester to get two teaspoons of orange zest to add to the cookie dough.

Orange extract – You must add orange extract to most of the orange flavor in these cookies. Just don’t add too much – it’s pretty strong stuff!

Flour – All-purpose flour works best, but a gluten-free substitute will work well too.

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

FUDGE TOPPING

Marshmallow cream – A 7-ounce jar of marshmallow cream provides a thick consistency to the fudge topping.

Sugar – Yep, more sugar! You definitely need some sugar to make the fudge.

Evaporated milk – Evaporated milk thins out the fudge a little bit, while keeping it rich and creamy.

Butter – Again, real butter works best.

Semi-sweet chocolate chips – A cup of semi-sweet chocolate chips adds the chocolate to the fudge, so don’t leave these out!

Vanilla – Again, the higher the quality of the vanilla, the better.

HOW TO MAKE FUDGE TOPPED ORANGE COOKIES

Preheat oven to 300°.

MAKE THE ORANGE COOKIES

In a large bowl, cream together butter and sugar for 2-3 minutes.

Beat in the egg, egg yolks, orange peel, and orange extract for another 2-3 minutes. 

In a separate bowl, mix together the flour and baking soda. Add the flour mixture to the other ingredients and mix just until combined. 

Use a cookie scoop (2 tbsp) to scoop on cookie sheets that are lined with parchment paper or silicone baking mats. Bake for 21-23 minutes or until light golden brown. Let cool for a few minutes before transferring to wire racks to cool completely. 

MAKE THE FUDGE TOPPING

While the cookies are cooling, make the fudge topping.

In a large saucepan, combine the marshmallow creme, sugar, milk, and butter. Over medium heat, bring the mixture to a boil and let it boil for 5 minutes, stirring constantly.

Remove from heat and add the chocolate chips and vanilla.

Stir until the chocolate chips are melted.

Spread on top of the cookies once they are mostly cooled. 

Print

FUDGE TOPPED ORANGE COOKIES

Fudge Topped Orange Cookies are soft, chewy orange cookies that are topped with a rich and creamy fudge topping. Delicious cookies made with the perfect combination of chocolate and orange.

Course Cookies

Cuisine American

Keyword Fudge Topped Orange Cookies

Prep Time 20 minutes minutes

Cook Time 21 minutes minutes

Servings 24 cookies

Calories 207kcal

Author Jessica & Nellie

Ingredients

• ¾ cup butter softened
• 1 cup sugar
• 1 egg
• 2 egg yolks
• 2 tsp grated orange peel
• 1 ½ tsp orange extract
• 2 cups flour
• ½ tsp baking soda

FUDGE TOPPING

• 1 jar 7 oz marshmallow cream
• ¾ cup sugar
• ⅓ cup evaporated milk
• 2 Tbsp butter
• 1 cup 6 ounces semisweet chocolate chips
• ½ tsp vanilla

Instructions

• Preheat oven to 300°.

MAKE THE ORANGE COOKIES

• In a large bowl, cream together butter and sugar for 2-3 minutes. Beat in the egg, egg yolks, orange peel, and orange extract for another 2-3 minutes.
• In a separate bowl, mix together the flour and baking soda. Add the flour mixture to the other ingredients and mix just until combined.
• Use a cookie scoop (2 tbsp) to scoop on cookie sheets that are lined with parchment paper or silicone baking mats. Bake for 21-23 minutes or until light golden brown. Let cool for a few minutes before transferring to wire racks to cool completely.

MAKE THE FUDGE TOPPING

• While the cookies are cooling, make the fudge topping.
• In a large saucepan, combine the marshmallow creme, sugar, milk, and butter. Over medium heat, bring the mixture to a boil and let it boil for 5 minutes, stirring constantly. Remove from heat and add the chocolate chips and vanilla. Stir until the chocolate chips are melted.
• Spread on top of the cookies once they are mostly cooled.

Nutrition

Calories: 207kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 85mg | Potassium: 72mg | Fiber: 1g | Sugar: 18g | Vitamin A: 257IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg

How to make perfect 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! Soften the butter to room temperature.
• Spend a little extra time mixing the butter and sugar. 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! Using a cookie scoop will ensure that all of the cookies are uniform in shape and size.
• 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 DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

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

MORE DELICIOUS HOLIDAY COOKIES TO TRY:

• Hot Chocolate Cookie Cups
• Holiday Star Cookies
• Frosted Peppermint Cookies
• Christmas Sugar Cookie Bars
• Best Snickerdoodle Recipe
• Mint Chocolate Chip Cookies
• Strawberry Thumbprint Cookies
• Christmas Gingerbread Cookie
• Spiced Christmas Shortbread Cookies
• Eggnog Oatmeal Cookies
• Peppermint Oreo Cookies
• Christmas Tree Twix Cookies
• No Bake Gingerbread Cookies
• Cranberry Macadamia Nut Cookies

Fudge Topped Orange Cookies are soft, chewy orange cookies topped with a rich and creamy fudge topping. Delicious cookies made with the perfect combination of chocolate and orange.

The post FUDGE TOPPED ORANGE COOKIES appeared first on Family Cookie Recipes.

Cranberry Macadamia Nut Cookies is a delightful, festive cookie that combines tart cranberries, sweet white chocolate & crunchy macadamia nuts!

These white chocolate macadamia cookies are perfect for any occasion, whether it’s a holiday gathering, a potluck, or just a sweet snack to enjoy at home.

Whether you’re an experienced baker or just starting out, cranberry orange cookies are a fun and easy recipe to try. With a few simple ingredients and easy-to-follow instructions, anyone can create these delicious macadamia nut cookies in no time.

History of Cranberry Macadamia Cookies

Cranberry Macadamia Cookies have a relatively short history compared to other types of cookies. These cookies first appeared in the late 20th century and quickly became a favorite among cookie lovers. The combination of tart cranberries and rich macadamia nuts provides a unique flavor profile that sets these cookies apart from others. It is believed that the first Cranberry Macadamia Cookies were made by a home baker in the United States who was experimenting with different cookie recipes.

Despite their relatively short history, Cranberry Macadamia Cookies have become a staple in the world of cookies and are enjoyed by people of all ages. Their unique flavor and texture make them a favorite for special occasions and everyday snacking alike.

Why You Will Love This Cranberry Cookie Recipe

• Perfect balance of sweetness and tartness: The cranberries add a tangy flavor that complements the sweetness of the cookie dough. The macadamia nuts add a nutty crunch that rounds out the flavor profile.
• Easy to make: This recipe is simple and straightforward, making it a great option for beginner bakers. With just a few basic ingredients and some mixing, you can have delicious cookies in no time.
• Versatile: These cookies are perfect for any occasion. Whether you’re looking for a sweet snack or need to bring something to a potluck, Cranberry Macadamia Cookies are sure to impress.

Ingredients for Cranberry Macadamia Nut Cookies

Cranberries: You will need 1 ½ cups of dried cranberries to give these cookies an amazing chewy chunk in every bite.

Orange juice: Soaking the dried cranberries in a ½ cup of orange juice will rehydrate them to make a perfect addition to this cookie recipe.

Flour: Use 3 cups of flour for the structural base of this cookie dough recipe.

Brown sugar: Add in 1 ½ cups of brown sugar for a wonderful depth of flavor in this sweet treat.

White chocolate chips: You need 1 cup of white chocolate chips for a smooth, sweet chocolatey taste to these cookies.

Macadamia nuts: For a great crunchy texture in these cookies, use 1 cup of chopped macadamia nuts.

Baking powder: To help these cookies rise nicely as they bake, use 1 ½ TBSP of baking powder.

Salt: Balance all the great tastes by adding in ½ tsp. of salt.

Egg: Give these treats incredible texture and taste by using 1 large egg.

Buttermilk: You will need 1 cup of buttermilk to create perfectly tender, soft cookies.

Butter: Add in ⅔ cups of butter, melted, to give the cookies amazing rich flavor.

Orange zest: Using 1 TBSP of fresh orange zest will give these cookies a subtle citrus taste that is simply heavenly.

How to make Cranberry Macadamia Cookies

Prep

Begin by combining the dried cranberries and orange juice in a small bowl. Let them stand for 30 minutes, stirring occasionally then drain and set aside.

Once that step is complete, get the oven preheating to 375°F and line two baking sheets with parchment paper.

Cookie dough

In a large bowl, combine the flour, brown sugar, white chocolate chips, chopped macadamia nuts, baking powder and salt in large bowl. Stir, then make a well in the center.

Next, in a separate small bowl, beat the remaining 4 ingredients (egg, buttermilk, melted butter and orange zest) with whisk and then pour into well create. Also add in the soaked cranberries and stir all ingredients until just combined.

Bake

Continue to use a medium cookie scoop to portion about 1 ½ TBSP of cookie dough, about 2 inches apart onto the prepared cookie sheets.

Bake in the preheated oven for 10 to 12 minutes, until golden. Let the baked cookies stand on the cookie sheets for 5 minutes before transferring to wire racks to cool completely.

Serve and enjoy!

Pairing Suggestions for Cranberry Orange Cookies

Cranberry Macadamia Cookies are a versatile treat that can be paired with a variety of beverages and desserts. Here are a few suggestions to enhance your enjoyment of these delicious cookies:

Hot Beverages: Cranberry Macadamia Cookies pair well with hot beverages such as coffee, tea, and hot chocolate. The sweetness of the cookies complements the bitterness of the coffee and tea, while the nuttiness of the macadamia nuts adds depth to the flavor. For a special treat, try dipping the cookies in your hot beverage for a few seconds before taking a bite.

Cold Beverages: These cookies also go well with cold beverages such as milk, iced tea, and lemonade. The tartness of the cranberries and the sweetness of the cookies balance out the flavors of the beverages, making for a refreshing and satisfying combination.

Desserts: Cranberry Macadamia Cookies can be used as an ingredient in other desserts, such as ice cream, cheesecake, and trifle. The cookies provide a crunchy texture and a burst of flavor that complements the creaminess of the desserts. They can also be crumbled and used as a topping for fruit salads or yogurt.

Print

Cranberry Macadamia Cookies

Cranberry Macadamia Cookies a delightful treat that combines the tartness of cranberries with the nuttiness of macadamia nuts. These white chocolate macadamia cookies are perfect for any occasion, whether it's a holiday gathering, a potluck, or just a sweet snack to enjoy at home.

Course Cookies, Dessert, treat

Cuisine American

Keyword cranberry cookies, Cranberry Macadamia Cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 72 cookies

Calories 90kcal

Author Jessica & Nellie

Ingredients

• 1 ½ cups dried cranberries
• ½ cup orange juice
• 3 cups flour
• 1 ½ cups brown sugar
• 1 cup white chocolate chips
• 1 cup chopped macadamia nuts
• 1 ½ TBSP baking powder
• ½ tsp. salt
• 1 large egg
• 1 cup buttermilk
• ⅔ cup butter melted
• 1 TBSP orange zest

Instructions

• Prep: Combine dried cranberries and orange juice ingredients in small bowl. Let stand for 30 minutes, stirring occasionally. Drain.
• Once that step is complete, get the oven preheating to 375°F and line two baking sheets with parchment paper.
• Cookie dough: Combine flour, brown sugar, white chocolate chips, chopped macadamia nuts, baking powder and salt in large bowl. Stir, then make a well in the center.
• Beat remaining 4 ingredients (egg, buttermilk, melted butter and orange zest) with whisk in separate small bowl. Pour into well. Add cranberries. Stir until just combined.
• Bake: Use a medium cookie scoop to portion about 1 1/2 TBSP dough, about 2 inches apart onto parchment lined cookie sheets.
• Bake in 375°F oven for 10 to 12 minutes until golden. Let stand on cookie sheets for 5 minutes before transferring to wire racks to cool. Serve and enjoy!

Notes

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

To freeze, place the cookies in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 90kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 35mg | Potassium: 62mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.4mg

How to store Macadamia Nut Cookies?

When it comes to storing Cranberry Macadamia Cookies, it is essential to ensure that they remain fresh and delicious for as long as possible. Here are some tips on how to store cookies properly:

• Room Temperature: If you plan to consume the cookies within a few days, storing them at room temperature is the best option. Place the cookies in an airtight container or a plastic bag and store them in a cool, dry place away from direct sunlight.
• Refrigerator: If you want to store the cookies for an extended period, you can keep them in the refrigerator. Place the cookies in an airtight container or a plastic bag and store them in the fridge for up to two weeks. However, be aware that refrigeration can cause the cookies to become hard.
• Store away from other foods: It is important to note that storing cookies with other foods can cause them to absorb odors and flavors, which can affect their taste and quality. Therefore, it is best to store cookies separately from other foods.

Can I freeze these Cranberry Cookies?

Good news, these Cranberry Macadamia Cookies can be frozen for up to three months without compromising their taste or texture. Here are a few tips to ensure that your cookies freeze well:

• Allow the cookies to cool completely before freezing them. This will prevent them from becoming soggy when they thaw.
• Wrap each cookie individually in plastic wrap or aluminum foil. This will prevent them from sticking together and help maintain their freshness.
• Place the wrapped cookies in an airtight container or freezer bag. Label the container with the date so that you know when they were frozen.
• When you’re ready to eat the cookies, remove them from the freezer and let them thaw at room temperature for a few hours. Alternatively, you can microwave them for a few seconds to warm them up.

Why did my cookies spread?

If your cookies spread too much while baking, it was most likely a direct result of the dough being too warm. If it’s hot in the kitchen or your butter is too soft, your dough will become warm fairly quickly. You can fix this easily by just popping the dough into the freezer for about 30 minutes to an hour or so before you continue to bake the cookies as directed.

How do I zest an orange?

The easiest way to zest an orange is to use a citrus zester. By rubbing the peel of a washed orange along the grated edges we get tiny shredded pieces perfect for your baked goods and recipes. If you do not have a citrus zester you can use a vegetable peeler to remove the outermost layer of peel (not the white part under the colored peel). Then chop the peel into very tiny pieces, like minced garlic, and use as desired.

Love cookies with fruit? Try more amazing recipes here!

• Blueberry Sugar Cookies
• Cherry Pie Sugar Cookies
• Lemon Pudding Cookies
• Strawberries & Cream Berries
• Raspberry Cheesecake Cookies
• Banana Cream Cookies
• Best Fruit Pizza Cookies
• Lemon Curd Cookies
• Raspberry White Chocolate Cookies
• Apple Cinnamon Scookies

Cranberry Macadamia Cookies a wonderful dessert that combines the taste of cranberries with the amazing crunch of macadamia nuts. Bring these white chocolate macadamia cookies to your next holiday gathering, potluck, or cookie exchange.

The post CRANBERRY MACADAMIA NUT COOKIES appeared first on Family Cookie Recipes.

Peppermint Oreo Cookies are soft, chewy holiday cookies made with Oreo pudding mix, crushed Oreos, candy canes, and a festive boost of peppermint extract. The cookies are soft and festive, with a cookies-and-cream flavor and just the right amount of peppermint in every bite.

One of my all-time favorite cookie recipes ever (and one of our most popular!) is our Cookies & Cream cookies. I decided to add a little bit of a holiday twist to this recipe, and it is absolutely amazing!

Recipe Highlights

• Ultra soft and chewy thanks to the pudding mix, which locks in moisture and creates that irresistible bakery texture you can’t get from a standard cookie dough.
• No chilling required, so the dough goes straight from the mixing bowl to the oven, saving time while still delivering consistently thick and delicious cookies.
• Festive peppermint flavor from both crushed candy canes and extract, giving every bite a perfect balance of creamy chocolate and refreshing peppermint.
• Crowd-pleaser for all ages, because cookies and cream flavor combined with holiday candy is basically the shortcut to instant cookie plate popularity.
• Holiday-ready presentation, with pops of red and white that look bright and cheerful on any dessert tray without needing extra decorating steps.

INGREDIENTS IN PEPPERMINT OREO COOKIES

• Butter – Make sure the butter is completely softened to room temperature before adding to the cookies. For best results, use real butter.
• Brown sugar– I always use light brown sugar in these cookies. Just make sure your brown sugar is soft and fresh because if it is dried out, it will affect your cookies!
• Sugar – Regular granulated sugar adds some extra sweetness to the cookie recipe.
• Oreo Cookies & Cream instant pudding mix – This is what makes these cookies so soft and delicious! Sometimes, certain stores don’t carry this, but I’ve always had good luck finding it at Walmart. If you absolutely can’t find the Oreo pudding mix, you can use vanilla instead.
• Eggs – You’ll need 2 eggs – I always use large eggs in recipes for best results.
• Vanilla – I suggest using a good quality vanilla extract or a Vanilla Bean Paste. 
• Flour – I usually use all-purpose flour, but you can use bread flour, or even pastry flour in this recipe.
• Baking soda – This is the leavening agent in the cookies. Make sure your baking soda isn’t old or expired for best results.
• Crushed candy canes – The miniature candy canes are so much easier to crush! You can use any type of candy cane or peppermint. You want to crush them fairly well, but I like some bigger chunks so don’t crush them too finely.
• Oreo cookies – Key ingredient in this particular cookie recipe! Feel free to add a few more than what the recipe calls for! Just make sure not to crush them into fine crumbs- you’ll want larger chunks of Oreos in your cookies!

Tips & Tricks for Perfect Cookies

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

• Mix longer at the beginning, beating the butter and sugars for a full 2 to 3 minutes so the dough becomes aerated, creating cookies that bake up soft rather than dense.
• Adjust the flour if needed, especially if the dough seems sticky or spreads too much, since room temperature, humidity, and ingredient brands can affect consistency.
• Remove cookies while slightly underdone, as the residual heat from the baking sheet will finish cooking them gently and keep the centers soft and chewy.
• Bake on parchment or a silicone mat, which prevents sticking, improves even browning, and helps maintain the perfect cookie shape every single time.
• Use the cookie-cutter swirl trick right after baking to gently shape the edges, creating beautifully round cookies that look professional without any extra effort.
• Leave the Oreo chunks larger, because finely crushed crumbs disappear into the dough while bigger pieces give that signature cookies and cream bite.

Storage + Freezing

• Counter: Store in an airtight container for 3 to 5 days to keep them soft and fresh, especially if you add a slice of bread to help maintain moisture.
• Fridge: Keeps the cookies extra chewy and prevents peppermint candy from getting sticky, making them perfect for making ahead during the busy holiday season.
• Freezer: Freeze baked cookies for up to 2 months in a sealed container; thaw on the counter for best results or warm briefly for bakery-style softness.

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Peppermint Oreo Cookies Recipe

Peppermint Oreo Cookies are made with pudding mix, Oreo cookies, crushed candy canes and peppermint extract. This delicious peppermint cookie recipe yields a perfectly soft and chewy cookie that is sure to be a favorite holiday cookie!

Course Cookies

Cuisine American

Keyword peppermint cookies & cream cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Calories 123kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened
• ½ cup brown sugar
• ½ cup sugar
• 1 4.2 oz pkg Oreo Cookies & Cream pudding mix
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 2 ¼ cups flour
• 1 tsp baking soda
• 1 cup crushed candy canes
• 15 Oreo cookies coarsely crushed (you want big chunks!) –  I used the holiday variety in this batch which contributed a lovely red color to the cookies, but you could also use the Peppermint Oreos, or even just regular ones!

Instructions

• Preheat oven to 350°.
• Using a hand mixer or stand mixer, cream the butter and sugars for 2-3 minutes.  Add the pudding mix and mix until well blended.
• Add the eggs, vanilla and peppermint extract and mix for another 1-2 minutes.
• Add the flour and baking soda and mix just until combined.
• Stir in the crushed candy canes and Oreo cookie chunks with a wooden spoon or spatula.
• Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet or one that has been lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes.
• Let the cookies cool on a baking sheet for about 4-5 minutes before transferring to a wire rack to cool completely. Although they really are even more amazing when they are warm!

Nutrition

Calories: 123kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 171IU | Calcium: 8mg | Iron: 1mg

FAQs

Why are my cookies flat?
If the cookies spread too much, try adding a tablespoon or two of flour and ensure the butter is softened but not melted. Chilling the formed dough briefly before baking can also help if your kitchen is warm.

How should I crush Oreos?
Place them in a zip-top bag and hit them with a rolling pin to control the size of the pieces. This prevents over-processing, since too-fine crumbs will blend into the dough rather than forming visible chunks.

Why are my cookies hard?
They were likely baked for too long. Pull them out as soon as edges begin to turn the slightest golden shade because they continue baking on the hot tray after removal from the oven.

Can I make the dough ahead of time?
Yes, prep the dough up to 24 hours in advance and store it covered in the fridge. Bring to room temperature for 10–15 minutes before scooping for the best shape and texture.

How long should I let the cookies cool?
Let them rest on the baking sheet for several minutes to set their structure, then move to a wire rack to finish cooling so they don’t overcook on the hot pan.

How do I soften butter quickly?
Microwave using the defrost setting in short spurts, rotating often to prevent melting. The butter should indent gently when pressed, not collapse or appear oily.

MORE PEPPERMINT COOKIE RECIPES TO TRY:

• With crushed candy canes and a rich chocolate fudge center, Peppermint Chocolate Thumbprint Cookies are delightfully festive and perfectly buttery.
• Peppermint Shortbread Cookies are buttery Christmas shortbread topped with white chocolate and crushed candy cane pieces, making them a simple and festive holiday treat.
• Bringing together rich cocoa and cool mint, Peppermint Bark Cookies add a festive touch to any dessert tray while satisfying every holiday sweet tooth.
• Tender and buttery, with a peppermint-vanilla glaze, Peppermint Vanilla Shortbread Cookies are irresistible Christmas cookies for any holiday tray.
• Made with pudding mix, peppermint extract, and crushed candy canes, these Peppermint Chocolate Chip Cookies bake into soft, chewy holiday favorites everyone loves.

With simple ingredients and no chilling required, these Peppermint Oreo Cookies are the easiest way to bring big holiday cheer to your dessert table.

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Peppermint cookies are absolutely delicious and are perfect for the holidays! Over the years, we have created some absolutely amazing pumpkin cookie recipes. Each cookie is a little bit different, but all of these cookie recipes are made with peppermint and are absolutely delicious.

PEPPERMINT VANILLA SHORTBREAD COOKIES

Peppermint Vanilla Shortbread Cookies are tender, buttery whipped shortbread with a lovely peppermint vanilla glaze! Delicious Christmas shortbread cookies for holiday trays!

Make these easy shortbread cookies for your next holiday cookie exchange, they have heavenly flavor in every bite. This shortbread cookie recipe is so easy to follow, it calls for simple ingredients and comes together fast to create a wonderful festive holiday treat.

PEPPERMINT COOKIE BARS

Frosted Peppermint Cookie Bars are festive holiday sugar cookies baked into bars & topped with sweet white chocolate & peppermints! Easy cookie bar recipe with lovely peppermint flavor perfect for Christmas baking. 

Making these peppermint sugar cookie bars is a great way to make a lot of treats without a lot of effort. Making bar cookies is always easier than rolling out dough balls and cycling pans through the oven. You’re going to love these simple peppermint cookie bars, especially with the melted white chocolate and peppermint candies on top!

CHOCOLATE PEPPERMINT COOKIES

Chocolate Peppermint Cookies are a delicious double chocolate minty cookie that’s dipped in white chocolate! Festive holiday cookie perfect for goodie trays! 

Making double chocolate peppermint cookies is a great way to get into the holiday mood. With chocolate chunk chocolate peppermint cookies you can bet every bite is going to be incredible. Soft chewy, crunch, minty and sweet are all things to look forward to as you devour these cookies, preferably with a side of milk.

PEPPERMINT CHOCOLATE CHIP COOKIES

Peppermint Chocolate Chip Cookies made with vanilla pudding mix, crushed candy canes and peppermint extract. Soft and chewy cookies that are perfect for the holidays!

It’s no secret that we really like chocolate chip cookies. I make a lot of desserts but nothing seems to hit the spot better than a warm Chocolate Chip cookie. That being said, I love trying variations on this classic favorite. This peppermint version is absolutely incredible and perfect for the holiday season.

PEPPERMINT CUT OUT COOKIES

Peppermint Cutout cookies made with classic ingredients + crushed candy canes and a simple vanilla glaze! Buttery, festive cut out sugar cookies perfect for Christmas!

These easy cut out cookies are soft & sweet with a lovely buttery texture. We love cut out cookies around here because it’s a chance for the whole family to get creative and have fun decorating cookies together. I’m sure yours will too once you try this fun Christmas cookie recipe!

PEPPERMINT SNOWMAN COOKIES

Peppermint Snowman Cookies a fun and festive wintery treat! Chocolate cookies stuffed with peppermint patties & decorated with a candy-covered snowman, these peppermint cookies are almost too cute to eat.

These Peppermint Stuffed Snowman Cookies are the ultimate Christmas cookies. Thick, rich, soft chocolate cookies are stuffed with peppermint patties and then topped with a marshmallow that gets coated in white almond bark to look like a melted snowman.  These are so cute for the holidays and decorated with little gumdrop ear muffs.

PEPPERMINT SHORTBREAD COOKIES

Peppermint shortbread cookies are festive buttery cookies topped with white chocolate & candy cane pieces! Shortbread cookies are perfect for Christmas!

With this peppermint shortbread recipe, you will have options all winter long. Made with the cold weather in mind, these cookies taste great warm, cold, or next to your favorite mug of hot cocoa. Serve them up at a holiday party, or keep them in the cookie jar for daily snacking.

PEPPERMINT BARK COOKIES

Peppermint Bark Cookies are the ultimate Christmas cookies, a sensational holiday dessert! These peppermint cookies are bakery-style chocolate cookies topped with peppermint buttercream & homemade peppermint bark! 

These are the best chocolate cookies! They are thick, soft, rich, and just a little chewy… pretty much everything that makes the perfect cookie. The buttercream is luscious and flavored with peppermint. The homemade peppermint bark is thin, and the perfect blend of semisweet and white chocolate with crushed peppermints really sets these cookies apart. 

PEPPERMINT FUDGE SUGAR COOKIES

Peppermint Fudge Sugar Cookies are two favorites in one! Soft sugar cookies topped with a chocolate peppermint fudge & crushed candy canes for an over-the-top Christmas treat!

Peppermint Fudge Sugar Cookies are going to be the hit of the party this year. With delicious crushed peppermint, rich fudgy frosting, and a sugar cookie base, these Christmas cookies are simply amazing! This recipe makes 2 dozen large cookies but be prepared for a second or third batch because you’ll need backups after this first one disappears. It’s too good to resist!

PEPPERMINT BUTTER COOKIES

Peppermint butter cookies made easy with classic ingredients, then dipped in chocolate and sprinkled with peppermint! Delicious flavor in these buttery crisp, delicate Christmas cookies!

Butter cookies are an easy piped cookie recipe made with soft dough. They look like the old-fashioned danish butter cookies you buy in blue tins from the store (often seen holding grandma’s sewing kit after the cookies were eaten). We’re taking these buttery crisp cookies and adding a little holiday spirit by dipping them in chocolate and sprinkling candy cane pieces on top. Yum!

PEPPERMINT CHOCOLATE SANDWICH COOKIES

Peppermint Chocolate Sandwich Cookies are a lovely holiday treat made with soft chocolate cookies and a peppermint cheesecake filling. Perfect holiday cookies for gift giving and dessert trays!

These holiday cookies are a great treat to enjoy this winter. Serve them up at the next cookie exchange or make them for a Christmas party and watch them disappear. This recipe makes a few dozen cookies, so there’s plenty to share! With a chocolate cookie and minty marshmallow cheesecake filling, every bite resembles a cup of hot cocoa.

PEPPERMINT MELTAWAYS

Peppermint Meltaways are a soft, delicate cookies with fantastic peppermint flavor! Made with a simple icing & topped with crushed peppermint, these meltaways are a festive holiday cookie!

These peppermint meltaway cookies are exactly like their name suggests, they melt away in your mouth.  The cookie itself is sweet and lightly flavored with peppermint, and the glaze is thick, sweet, and topped with even more peppermint with a little crunch. 

CHOCOLATE PEPPERMINT BLOSSOMS

Chocolate Peppermint Blossoms are made with a cake mix, eggs, butter, and Hershey’s Candy Cane Kisses. This easy cake mix cookie recipe yields soft and chewy chocolate cookies with just the right amount of peppermint!

Chocolate Peppermint Blossoms have become my go-to holiday cookie recipe because they are so simple! Only 4 ingredients! Plus, these cookies are so pretty and they look perfect on trays for cookie exchanges and holiday parties – no one will ever guess how easy they are to make.

PEPPERMINT COOKIES & CREAM COOKIES

Peppermint Cookies & Cream Cookies are made with pudding mix, Oreo cookies, crushed candy canes and peppermint extract. This delicious peppermint cookie recipe yields a perfectly soft and chewy cookie that is sure to be a favorite holiday cookie!

One of my all time favorite cookie recipes ever (and one of our most popular!) is our Cookies & Cream cookies. I decided to add a little bit of a holiday twist to this recipe and it is absolutely amazing!

FROSTED PEPPERMINT COOKIES

Frosted Peppermint Cookies are soft, pillowy cookies baked with peppermint candy and topped with peppermint vanilla buttercream and candy cane pieces.

The holidays are upon us and there’s nothing I love more than to bake Christmas cookies with my kids. This recipe for Frosted Peppermint Cookies is one of my favorites. The cookies are soft, have great flavor and the peppermint vanilla buttercream is amazing. My kids love to help every step of the way from mixing the dough, scooping onto cookie sheets, frosting, and of course, sprinkling with crushed peppermint pieces.

PEPPERMINT FUDGE COOKIES

Peppermint Fudge Cookies are a perfect and delightful treat to make during the holiday season. These easy to make peppermint fudge brownie cookies are covered in a chocolate glaze and crushed peppermint pieces.

There is truly something magical about the flavor combination in these chocolate fudge peppermint cookies. These peppermint chocolate chip cookies are like small brownie bites, and the chocolate glaze on top is simply amazing!

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PEPPERMINT COOKIE RECIPES

Amazing collection of peppermint cookie recipes! Deliciously soft and chewy cookies that are all so different, but all made with peppermint!

Course Cookies

Cuisine American

Keyword Peppermint Cookie Recipes

Author Jessica & Nellie

Ingredients

• Peppermint Vanilla Shortbread Cookies
• Peppermint Cookie Bars
• Chocolate Peppermint Cookies
• Peppermint Chocolate Chip Cookies
• Peppermint Cut Out Cookies
• Peppermint Snowman Cookies
• Peppermint Shortbread Cookies
• Peppermint Bark Cookies
• Peppermint Fudge Sugar Cookies
• Peppermint Butter Cookies
• Peppermint Chocolate Sandwich Cookies
• Peppermint Meltaways
• Chocolate Peppermint Blossoms
• Peppermint Cookies & Cream Cookies
• Frosted Peppermint Cookies
• Peppermint Fudge Cookies

Amazing collection of peppermint cookie recipes! Deliciously soft and chewy cookies that are all so different, but all made with peppermint!

The post PEPPERMINT COOKIE RECIPES appeared first on Family Cookie Recipes.

Cast Iron Skillet Cookie made with chocolate chip cookie dough, then baked in a skillet & topped with vanilla ice cream. Easy skillet cookie recipe for cookie lovers!

Chocolate chip skillet cookies are a great dessert that’s both simple and impressive. Packed with chocolate and chewy cookie goodness this simple treat gets two thumbs up!

Making this cast iron skillet cookie is much easier than rolling out countless balls of dough and gives you the satisfying option of digging in with a spoon or slicing it out and serving it like a pizza. With just a cast iron skillet and an electric mixer, you can have your own chocolate chip skillet cookie in no time.

What is a cast iron skillet cookie?

If you’ve ever heard of a pizookie, it’s essentially the same thing but on a larger scale. It’s a homemade chocolate chip cookie baked in a 10 or 12 inch cast iron skillet (making it large enough to share). Thanks to the skillet, it bakes up nice and thick for a perfectly chewy, gooey, melt in your mouth warm cookie feeling. Serve it up with a scoop of ice cream and enjoy it al la mode!

Chocolate Chip Skillet Cookie Ingredients

-Flour: We will use 2 ¼ cups of all purpose flour as the base for this cookie dough, but you can also use gluten free flour like Bob’s Red Mill One to One if you want it gluten free!

-Salt: Just a teaspoon of salt will really help to enhance the flavors in this dough and make this dessert taste great.

-Baking Soda: A teaspoon of baking soda is all that we need for leavening agents. It will make the dough puff up beautifully.

-Butter: Butter adds a depth and richness to the cookie dough, you can use salted or unsalted but you’ll need 2 sticks (1 cup) worth of softened butter.

-Sugars: A combination of white sugar and brown sugar will make this cookie sweet, brown and chewy. You’ll need ¾ cup of each.

-Eggs: Two eggs will bind the dough together so that it’s the perfect texture.

-Vanilla Extract: A teaspoon of vanilla will give the dough a nice flavor and if you want a great flavor, I recommend the higher-quality vanilla’s because there is a difference in taste.

How to Make a Skillet Cookie

Preheat your oven to 325F degrees. Grease a 10-inch cast iron pan and set it aside.

Mix your flour, salt, and baking soda in a medium sized mixing bowl.

Put your butter, brown sugar, and white sugar in another medium sized bowl.

Using an electric mixer, blend the butter and sugars together until fluffy.

Add the vanilla and the eggs to the fluffy butter mixture and then mix together until well blended.

Take ⅓ of the flour mixture and add it into the wet mix, mixing well on medium speed.

Continue to slowly add in the flour until it’s all been added and mixed well.

Fold in the chocolate chips with a spoon.

Pour the cookie dough batter into the greased cast iron pan.

Bake in the oven for 35-40 minutes until just golden brown. Be careful not to overcook the cookie as it will continue to cook in the pan after it’s been removed from the oven.

Let the cookie cool for at least 15-20 minutes before eating. This helps it to finish baking and to set up.

Serve with ice cream on top. Enjoy!

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Chocolate Chip Skillet Cookie

Cast Iron Skillet Cookie made with chocolate chip cookie dough, then baked in a skillet & topped with vanilla ice cream. Easy skillet cookie recipe for cookie lovers! 

Course Cookies, Dessert

Cuisine American

Keyword cast iron skillet cookie

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cool Time 15 minutes minutes

Total Time 1 hour hour

Servings 16

Calories 380kcal

Author Jessica & Nellie

Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup butter softened (2 sticks)
• ¾ cup brown sugar
• ¾ cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions

• Preheat oven to 325 degrees F. Grease a 10-inch cast iron pan with 2 TBSP butter.
• In a medium bowl, mix the flour, salt and baking soda.
• In a separate medium bowl, add the remaining softened butter, brown sugar and white sugar. Blend well with a mixer on medium speed until fluffy. Add the vanilla and eggs. Then mix until blended well.
• Add about 1/3 of the flour mixture and mix in well on med speed. Continue to add the flour mixture in 2 more batches and mix well.
• Add the chocolate chips and fold in with a spoon. Pour mixture into greased cast iron pan.
• Bake for 35-40 minutes until just golden brown (careful not to overcook as the cookie will continue to cook in the pan after removing from the oven).
• Cool for at least 15-20 minutes. Serve with ice cream on top.

Notes

Substitute gluten free flour for all-purpose flour (like Bob’s Red Mill One to One).

If using a 12-inch cast iron pan, decrease baking time to 25-30 minutes.

Add ½ cup chopped pecans or walnuts in desired.

Dough can be made ahead of time and stored in an air-tight container in the refrigerator for up to 2 days.  You can also freeze the dough for up to 3 months.

Freeze any leftover slices in an air-tight container for up to 3 months.

Nutrition

Calories: 380kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 318mg | Potassium: 172mg | Fiber: 2g | Sugar: 28g | Vitamin A: 395IU | Calcium: 32mg | Iron: 2mg

Can I use a different sized cast iron skillet?

Absolutely! Although keep in mind that cooking times will vary. Small personal sized cookies will take less time to bake because there is less dough. Whereas a larger pan such as a 12 inch cast iron will also take less time (about 25-30 minutes) because it’s thinner.

How to serve skillet cookies

Slice your cookie up like a pizza and serve it out in slices or gather around the table and hand everyone a spoon. This large pan cookie would be great with ice cream and chocolate syrup drizzled over the top but you can also take it up a notch by adding chopped pecans or walnuts into the cookie dough batter. Then you open yourself up to even more flavorful possibilities.

Can cast iron Skillet cookies be made in advance?

Yes, these cookies can be premade (or rather, the dough can) You don’t really want to stick a cast iron skillet in the fridge, but you can stick a bowl of premade cookie dough in the fridge up to 2 days in advance. Just make sure the bowl is well covered or use an airtight container because it’s more likely to keep the dough nice and fresh.

Can I freeze chocolate chip cookie dough?

Yes, Make this cookie dough in advance and stick it in an airtight container in the fridge for later. It can survive up to 3 months this way, giving you plenty of time to enjoy a delicious warm cookie!

Can you freeze a skillet cookie?

You can definitely freeze any of your leftover skillet cookie slices in an airtight container in the freezer for up to three months. To eat one, simply place it on the counter for a little bit to thaw and come to room temperature and you’re good to go. You can also stick it in the microwave for about 30 seconds to get it warmed up and tasting fresh again.

It’s nearly our last football game of the season- I’m going to miss it! My middle child, this cute boy below, is suddenly seeming so grown up to me. When did that happen?! He’s funny and silly, but also an incredible student who just happens to LOVE sports. Football and basketball are his favorites. He and his team have played so well this year. They’re undefeated heading into the playoffs- wish us luck!

Need More Chocolate In Your Life? Check Out These Recipes!

• Surprise Chocolate Kiss Cookies
• Rice Krispie Chocolate Chip Cookies
• Cinnamon Chocolate Crinkle Cookies
• Chocolate Cake Mix Cookies
• Double Chocolate Chip Cookies
• Flourless Double Chocolate Cookies
• Mint Chocolate Cake Mix Cookies
• Banana Chocolate Chip Cookies
• Chocolate Chip Pudding Cookies
• Cherry Chocolate Cookies
• Avocado Chocolate Chip Cookies
• Oatmeal Chocolate Chip Cookie Bars
• Chocolate Chip Oatmeal Cookies
• Reeses Chocolate Cookie Cups
• Chocolate Chip Cookie Bars

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