Frosted Cookies Archives - Family Cookie Recipes

CARROT CAKE COOKIES with CREAM CHEESE FROSTING

Jessica — Mon, 30 Mar 2026 17:45:35 +0000

Carrot Cake Cookies made from scratch with butter, sugar, egg, shredded carrots & cinnamon, then topped with cream cheese frosting and walnuts! Perfect for Easter!

Carrot Cake Cookies for Easter

The Best Parts of Carrot Cake – In Cookie Form: These cookies deliver warm cinnamon flavor and tender, buttery texture with real shredded carrots, giving you classic carrot cake vibes without the need for slicing or layering.
A frosting That Steals the Show: A thick, creamy frosting made with a full block of cream cheese adds rich tanginess that perfectly balances the sweet cookie base.
Finished with a Perfect Crunch: Chopped walnuts on top add texture and a nutty finish that complements the soft cookies and smooth frosting, making every bite feel bakery-worthy.

Ingredients for Carrot Cookies with Cream Cheese Frosting

Butter: ½ cup salted butter adds rich flavor and creates a soft, tender cookie texture.

Sugars: Granulated sugar provides structure and sweetness, while brown sugar adds moisture and a subtle caramel-like depth.

Egg: 1 large egg binds the ingredients together and helps create a chewy, cohesive cookie.

Leavening agents: Baking powder and baking soda work together to give the cookies a light lift and soft, cake-like texture.

Flour: Using 1 ½ cups all-purpose flour provides structure, giving the cookies enough stability to hold the carrots and frosting.

Cinnamon: Ground cinnamon adds warm, classic carrot cake flavor throughout each bite.

Carrot: ¾ cup finely shredded carrots add natural sweetness and moisture, keeping the cookies soft and flavorful.

Cream Cheese Frosting

Cream cheese: One 8-ounce block cream cheese, room temperature, creates a rich, tangy base that complements the sweetness of the cookies.

Sugar: Powdered sugar sweetens the frosting while giving it a smooth, spreadable consistency.

Walnuts: 1 cup chopped walnuts add a crunchy texture that finishes the cookies perfectly. We love how the earthy flavor of the chopped walnuts pairs with the sweetness of the frosting and carrots. Adding chopped walnuts is completely optional; you can swap them out for pecans if you prefer.

Tips for making this Carrot Cake Cookie Recipe

Full instructions in the recipe card below, but here are a few tips to help the baking process go smoothly!

Shred the carrots very finely: I recommend using a fine grater to shred your carrots. This helps better distribute the carrot flavor and helps prevent you from having crunchy pieces of carrot in your cookies.
Soften the cream cheese first: Room-temperature cream cheese blends smoothly with powdered sugar, while cold cream cheese can cause lumpy frosting.
Use the right size scoop: A #40 cookie scoop creates evenly sized cookies for consistent baking, but a large spoon works just as well if you don’t have one.
Cool completely before frosting: I recommend letting your cookies cool before frosting them so the frosting doesn’t start sliding off the cookies. This is mostly a risk right after the cookies come out of the oven, but they don’t take long to cool.

Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies made from scratch with butter, sugar, egg, shredded carrots & cinnamon, then topped with cream cheese frosting and walnuts!

Course Cookies, Dessert

Cuisine American

Keyword carrot cake cookies, Carrot Cake Cookies with Cream Cheese Frosting

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 409kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter
½ cup granulated sugar
½ cup brown sugar
1 egg
1 tsp baking powder
½ tsp baking soda
1 ½ cups all-purpose flour
2 tsp cinnamon
¾ cup carrots finely shredded

Frosting

8 oz cream cheese room temperature
2 cups powdered sugar
1 cup walnuts chopped

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment and set aside.
Combine your butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric mixer to beat the ingredients together on high speed until smooth.
Add the egg, beat again until it's thoroughly combined with the creamed sugar. Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, and cinnamon.
Fold in the shredded carrots, making sure that they are evenly distributed throughout your cookie dough. Use a large standard size cookie scoop or a large spoon to drop balls of cookie dough onto a baking sheet. Bake for 11 minutes.
Let your cookies cool on the pan for a few minutes and then transfer them to a wire cooling rack for 20 minutes. While your cookies are cooling, prepare your frosting. Whisk together the cream cheese and powdered sugar until smooth and creamy.
Use a piping bag or spatula to frost your cookies and then top them with the crushed walnuts. Serve and enjoy!

Notes

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

Cookies can be frozen for up to 2 months.

Nutrition

How long are these cookies good for?

Store your cookies in an airtight container in the fridge for up to 5 days. We prefer these cookies chilled, but they are also great at room temperature. Try to avoid stacking the cookies if you can.

Can I freeze these frosted carrot cake cookies?

The cookies freeze best unfrosted; add the cream cheese frosting and walnuts after thawing for the freshest taste.

Can I use pre-shredded carrots?

It’s best to shred fresh carrots yourself, as pre-shredded carrots are thicker and drier and won’t blend into the dough as well.

What alternate topping can I make instead of cream cheese frosting?

If you don’t like cream cheese you can make buttercream frosting instead. Replace the cream cheese with 1 cup of softened butter and a teaspoon of vanilla extract.

Enjoy more of our favorite Spring inspired cookies here:

These Spring Spritz Cookies are soft, buttery shortbread cookies made with just five simple ingredients, plus colorful M&Ms for a fun floral touch. They’re a cheerful treat that’s perfect for spring baking!
Sprinkle Cookies are soft, chewy sugar cookies loaded with colorful sprinkles, making them a fun and festive treat. Perfect for celebrating any holiday, they’re as delightful to look at as they are to eat.
Crisp on the outside and soft and chewy on the inside, these Lemon Crinkle Cookies are an ideal treat for spring baking.
Cheesecake Cookies bring all the rich, creamy flavor of classic cheesecake into an easy, handheld cookie. Soft graham cracker cookies bake with a cheesecake filling and finished with your favorite fruit or pie topping for a simple but impressive treat.
Our Lemon Blueberry Muffin Cookies are made from scratch with fresh blueberries and bright lemon flavor in every bite. A bakery-style treat you’ll love!

Carrot Cake Cookies are soft, flavorful cookies made from scratch with shredded carrots, warm cinnamon, and buttery sweetness. Topped with creamy cream cheese frosting and crunchy walnuts, they’re a handheld version of classic carrot cake that’s perfect for any occasion.

The post CARROT CAKE COOKIES with CREAM CHEESE FROSTING appeared first on 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.

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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.

CHOCOLATE SUGAR COOKIES

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

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

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

Recipe Highlights

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

Ingredients You’ll Need

Cookies

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

Frosting

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

Tips for Success

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

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

Storage Instructions

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

Chocolate Sugar Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Chocolate Sugar Cookies

Prep Time 10

Cook Time 8

Chill Time 3

Servings cookies

Calories 276kcal

Author Jessica & Nellie

Ingredients

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

Frosting:

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

Instructions

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

Nutrition

FAQs

How do you keep sugar cookies soft?

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

How long will decorated sugar cookies last?

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

Can I make the dough ahead of time?

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

More delicious sugar cookie recipes to try:

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

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

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

LEMON BUTTERMILK COOKIES

Jessica — Mon, 05 Jan 2026 23:03:07 +0000

Buttermilk Lemon Cookies made with a soft, pillowy dough flavored with fresh lemon juice and zest, baked & glazed with lemon vanilla icing.

If you’re looking for a cookie that balances rich buttermilk with bright lemon flavor, these Iced Lemon Cookies are a great choice! They use both butter and shortening to give you a tender, soft texture while the combination of lemon zest and juice adds a fresh twist. With a smooth lemon icing on top, these cookies offer a perfect mix of sweet and citrus to enjoy anytime.

Highlights of this cookie recipe

Amazing taste & texture. You’ll appreciate the blend of butter and shortening in this recipe. Butter adds rich flavor, while shortening helps keep your cookies tender and soft. This combo gives you the best of both worlds in texture and taste.
No need to wait around! These cookies don’t require chilling the dough. You can mix up the ingredients and bake right away, saving you time and effort in the kitchen.
Bright lemon flavor. The lemon shines through with fresh zest and juice in the dough and the icing. This gives your cookies a zesty, citrus taste that’s refreshing without being overpowering.

Ingredients for Buttermilk Cookies with Lemon

Butter & shortening: You need ½ cup of EACH butter (softened) and shortening for this cookie recipe.

Sugar: Adding sugar gives the cookies a soft texture and sweet taste.

Eggs: Use two eggs, separated, for binding the ingredients together.

Buttermilk: The secret to soft, pillowy cookies is by adding buttermilk to the mixture.

Flour: The structural base of this dough is 5 cups all-purpose flour.

Leavening agents: Help the cookies rise as they bake with 2 tsp of EACH baking powder and baking soda.

Salt: Balance the flavors by adding some salt to the cookie dough.

Lemon flavoring: Give the cookies great flavor with 2 TBSP of EACH lemon zest and juice.

Icing

Powder sugar: You’ll need 2 ½ cups of powdered sugar for the base of this cooking topping.

Butter: Use butter to give the icing a creamy, rich taste.

Lemon flavoring: For more citrus flavor, add 1 TBSP of EACH lemon juice and grated lemon zest.

Extract: Enhance the icing with ½ tsp of vanilla extract.

Tips for making Buttermilk Lemon Cookies

Full instructions in the recipe card below, but here are a few tips for getting you started.

When mixing, take time to cream the butter and shortening with the sugar. Creaming until the mixture is light and fluffy traps air, giving your cookies a better rise and tender crumb.
Use fresh lemon zest and juice for the best flavor. Avoid bottled juice as it can taste artificial and dull the lemony brightness of your cookies.
When spreading your icing, work while the cookies are cool but not cold. The butter in the icing melts smoothly, creating a nice shiny finish.

Storage and Freshness Tips for Lemon Cookies

Store your baked cookies in an airtight container at room temperature. They stay fresh for up to 5 days without losing softness. Adding a slice of bread inside the container helps maintain moisture by absorbing excess air and balancing humidity.

If you want to keep them longer, place parchment paper between layers to prevent sticking. Avoid refrigerating as it can dry them out faster.

Can you freeze Buttermilk Lemon Cookies?

These baked cookies can be frozen for up to three months when stored in an airtight container. I suggest adding the icing AFTER the cookies are defrosted at room temperature.

You can also freeze the dough in pre-measured balls on a baking sheet for 1-2 hours before transferring to a freezer bag. This prevents them from sticking together. Cookie dough can be stored frozen for up to three months, letting you enjoy freshly baked lemon cookies anytime without extra prep.

Buttermilk Lemon Cookie Recipe

Buttermilk Lemon Cookies made with a soft, pillowy dough flavored with fresh lemon juice and zest, baked & glazed with lemon vanilla icing.

Course Cookies, Dessert

Cuisine American

Keyword Buttermilk Lemon Cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 99kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup shortening
2 cups sugar
2 eggs separated
1 cup buttermilk
5 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
2 TBSP lemon zest
2 TBSP juice

Lemon Icing

2 ½ cups powdered sugar
1 TBSP butter softened
1 TBSP lemon juice
1 TBSP grated lemon zest
½ tsp vanilla extract

Instructions

Preheat oven to 325°F. Line two baking sheets with parchment paper and set them aside.
In a bowl, cream the butter, shortening, and sugar until light and fluffy, this takes about 5-7 minutes. Then beat in the egg yolks and buttermilk.
Whisk the flour, baking powder, baking soda, and salt in a separate bowl; add it to the creamed mixture alternately with lemon juice and zest. Add the egg whites and beat again until smooth.
Drop the dough by rounded teaspoonfuls onto the prepared cookie sheets. Bake about 10 minutes, let cool 2 minutes, then transfer to wire racks to cool completely.
For the icing, combine all ingredients and whisk until smooth. Spoon or spread onto cooled cookies. Serve & enjoy!

Notes

These buttermilk lemon 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 adding the icing and serving.

Nutrition

What’s the difference between using butter versus shortening?

Butter adds a rich, creamy flavor and helps cookies spread out more while baking. Using shortening keeps cookies soft and thick because it has a higher melting point than butter. We mix both in this recipe for a balance of flavor and texture.

Can I use packaged lemon juice for this recipe?

Packaged lemon juice works, but it often lacks the fresh brightness of real lemon juice and zest.

Fresh lemons provide more vibrant flavor and natural oils, which enhance cookie taste and aroma.

How does buttermilk affect the texture of cookies?

Buttermilk makes cookies tender and moist due to its acidity and fat content. It also reacts with baking soda to help cookies rise and develop a soft, cake-like texture. This ingredient is a key to the deliciousness of these cookies!

Try more of our favorite lemon flavored cookies here:

Our recipe for Lemon Pudding Sugar Cookies create chewy treats bursting with citrusy flavor! The addition of a pudding mix sets them apart from traditional sugar cookies.
These bright Lemon Sandwich Cookies are simply heavenly! The buttery cookie combined with the creamy lemon filing makes for perfectly sweet treats.
Try this unique recipe for Lemon Meringue Pie Cookies. A shortbread cookie topped with lemon curd & toasted meringue, a twist on a classic!
Lemon Blueberry Muffin Cookies are two treats in one. If you love muffin tops, these cookies are for you!
Another favorite recipe of ours is this Cake Mix Lemon Oreo Cookies. Using only a handful of ingredients, these cookies come together easily!
For more great taste & texture, try these Lemon Raspberry Cookies. Made with lemon pudding mix & raspberries, these cookies do not disappoint!

Buttermilk Lemon Cookies made with both butter and shortening, resulting in a soft texture and rich taste. Glazed with lemon vanilla icing these cookies are a fresh, bright treat everyone loves!

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

FROSTED PUMPKIN COOKIES

Jessica — Mon, 27 Oct 2025 20:03:40 +0000

Frosted Pumpkin Cookies made with butter, sugar, pumpkin puree & a warm blend of Fall spices! Soft cookies topped with a spiced cream cheese frosting you’ll love!

Ingredients for Frosted Pumpkin Spiced Cookies

Butter: Soften the cookie dough and add richness by using ½ cup salted butter, softened.

Sugars: Use ½ cup each white granulated sugar and light brown sugar for sweetness and moisture.

Egg: 1 large egg helps bind ingredients together and creates great texture.

Flour: The base for this cookie recipe is 2 cups flour.

Pumpkin: Adding 1 cup pumpkin puree keeps the cookies moist and tender. It also brings a subtle earthy sweetness that pairs well with cinnamon, nutmeg, and cloves.

Leavening agents: You need ½ tsp each baking powder and baking soda to ensure your cookies rise properly as they bake.

Spices: 2 tsp ground cinnamon, 1 tsp nutmeg, and 1 tsp cloves give the cookies their classic fall warmth.

Spiced Cream Cheese Frosting

Cream cheese: Using 8-ounces cream cheese, room temperature, adds tang and creaminess.

Butter: 3 TBSP unsalted butter, softened, gives the frosting a rich flavor.

Pumpkin spice: Amplify the fall flavor by adding 2 ½ tsp pumpkin pie spice

Cornstarch: 1 ½ tsp cornstarch helps maintain a smooth, stable consistency.

Powder sugar: Sweeten and thicken the frosting with 2 ½ cups powdered sugar.

Tips for making Frosted Pumpkin Cookies

We used a #40 cookie scoop for our cookie dough, but you can also just use a spoon. Using a cookie scoop will help you get more uniform looking cookies, but feel free to use whatever you have on hand!
This cookie dough is a lot more wet than traditional cookie dough because of the pumpkin puree. Don’t try to keep adding flour to “fix” the cookie dough.
These cookies aren’t going to spread very much, so you can pack them close together if you’d like.

How long are these Pumpkin Cheesecake Cookies good for?

These cookies should be stored in the fridge for up to 5 days. Make sure they are stored in an airtight container and avoid stacking them to preserve the frosting.

You can enjoy these cookies cold or let them come to room temperature before serving. I personally enjoy them more straight from the fridge.

Frosted Pumpkin Cookies Recipe

Frosted Pumpkin Cookies made with butter, sugar, pumpkin puree and a warm blend of Fall spices for a delightful treat! Soft cookies topped with a spiced cream cheese frosting you'll love!

Course Cookies, Dessert

Cuisine American

Keyword Frosted Pumpkin Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 277kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter softened
½ cup white granulated sugar
½ cup light brown sugar
1 large egg
1 cup pumpkin puree
½ tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
1 tsp nutmeg
1 tsp cloves
2 cups flour

Spiced Cream Cheese Frosting

8 ounces cream cheese room temperature
3 TBSP unsalted butter softened
2 ½ tsp pumpkin pie spice
1 ½ tsp cornstarch
2 ½ cups powdered sugar

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl. Use an electric hand mixer to cream the ingredients until the sugar is dissolved.
Whisk in the egg followed by the pumpkin puree. Once the wet ingredients are fully combined, add the baking powder, baking soda, cinnamon, nutmeg, cloves, and flour. Gently whisk the ingredients together until no dry clumps remain.
Use a spoon or cookie scoop to drop balls of cookie dough onto a baking sheet. Bake your cookies for 12 minutes. Once your cookies come out of the oven, let them cool for a few minutes and then transfer them to a wire cooling.
To make the frosting: Add the cream cheese to a medium size bowl. Use an electric hand mixer to beat the cream cheese for about a minute, or until it is smooth. Whisk in the softened butter and vanilla extract. Add the pumpkin pie spice, cornstarch, and powdered sugar. Gently whisk the ingredients together until the frosting is smooth and creamy.
Spread or pipe frosting to the top of each cookie. Serve and enjoy!

Notes

These cookies should be stored in the fridge for up to 5 days. Make sure they are stored in an airtight container and avoid stacking them to preserve the frosting.

You can enjoy these cookies cold or let them come to room temperature before serving. I personally enjoy them more straight from the fridge.

Nutrition

Can you freeze these frosted pumpkin cookies?

To freeze frosted cookies, first let the frosting set completely — place the cookies uncovered on a baking sheet and freeze them for about 1–2 hours until the frosting is firm. Once the frosting is set, layer the cookies in an airtight container with pieces of wax paper or parchment between each layer to prevent sticking or smudging. You can also wrap each cookie individually for extra protection.

Seal the container tightly, label it with the date, and store it in the freezer for up to 2–3 months. When ready to enjoy, remove the container from the freezer and let the cookies thaw inside it at room temperature before unwrapping. This prevents condensation from forming on the frosting and keeps the cookies looking fresh.

What can be used in lieu of brown sugar in pumpkin cookies?

You can replace brown sugar with an equal amount of white granulated sugar mixed with a tablespoon of molasses or maple syrup to mimic its moisture and flavor.

Using only white sugar will change the texture and sweetness but still works in a pinch.

Can cream cheese frosting be prepared ahead of time?

Yes, you can make the frosting 1-2 days ahead and store it in the refrigerator.

Before spreading, bring it to room temperature and beat it again for a smooth texture.

Is there a difference between using fresh or canned pumpkin puree for cookies?

Canned pumpkin is thicker and consistent, providing reliable moisture and flavor.

Fresh pumpkin puree can be more watery, so you may need to strain or reduce it before using.

Are there options for making pumpkin cookies gluten-free?

Use a gluten-free all-purpose flour blend that includes xanthan gum for structure.

Check that all other ingredients, like baking powder and spices, are gluten-free certified.

Enjoy more of our favorite Pumpkin cookie recipes here:

Pumpkin Meringues are light, airy cookies with a sweet pumpkin flavor and festive orange hue. Shaped like tiny pumpkins, they’re a delightful and elegant treat for fall gatherings or Thanksgiving dessert tables!
These Pumpkin Cheesecake Snickerdoodle Bars combine sugar cookie dough, creamy pumpkin cheesecake, and a cinnamon-sugar topping for a rich, cozy fall dessert. Easy to make and perfect for any autumn gathering!
Pumpkin Sugar Cookies are spiced cut-out cookies topped with rich cream cheese frosting. They blend classic sugar cookie texture with cozy pumpkin flavor, making them a perfect fall favorite!
Our recipe for Cheesecake Stuffed Pumpkin Cookies feature soft, pumpkin dough filled with creamy cheesecake for the ultimate fall treat. Perfectly sweet, cozy, and irresistibly delicious!
Pumpkin Oatmeal Cream Pies are pumpkin oatmeal cookies filled with fluffy cream cheese frosting. A cozy fall twist on a classic treat, perfect for holiday trays or enjoying with a warm cup of coffee!

Frosted Pumpkin Cookies are soft, flavorful cookies made with pumpkin puree, butter, sugar, and cozy fall spices. Topped with creamy spiced frosting, they’re a deliciously comforting autumn treat!

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

CHOCOLATE PECAN CRINKLE COOKIES

Jessica — Mon, 20 Oct 2025 19:39:06 +0000

Chocolate Pecan Crinkle Cookies made easy with a cake mix, baked & topped with a luscious chocolate glaze & a pecan. A wonderful blend of fudgy texture and nutty crunch, perfect for the holiday season!

If you’re looking for a simple yet delicious cookie recipe, chocolate pecan cookies are a great choice! Using a box of chocolate cake mix, a bit of vegetable oil, and eggs, you can whip up soft, moist cookies. Rolling the dough in powdered sugar is what gives them their signature crinkle finish. Make cake mix cookies extra special by adding a chocolate glaze on top!

Ingredients for Chocolate Crinkle Cookies

Cake mix: You will need one 15.25-oz box of chocolate fudge cake mix. If your cake mix is less than 15.25 oz, stir in 2 TBSP flour to the batter.

Oil: Add vegetable oil to give the cookies the necessary fats to stay moist as they bake.

Eggs: Bind the ingredients together by using two eggs.

Powder sugar: Roll the cookie dough balls in a powdered sugar to create the crinkle affect.

Chocolate Glaze

Chocolate chips: For a rich cookie icing, use semi-sweet chocolate chips.

Heavy cream: You need ⅓ cup of heavy cream for the topping.

Butter: Adding butter gives the glaze a great shine.

Pecans: Use pecan halves to top each cookie with after the glaze is added.

Tips for Making Pecan Chocolate Crinkle Cookies

Full recipe directions are below, but here are a few tips for baking these cookies!

Perfect Crinkles: Use a tablespoon or cookie scoop to form even-sized balls. Then roll each ball generously in powdered sugar, this creates the sweet cookie coating and signature look!
Prevent Flat or Dry Cookies. Be sure to not overmix the batter; this can make cookies dense or tough. Adding a bit of extra flour helps keep cookies from spreading too much as well.
Creative Variations: If you want to change up the glaze, try using dark chocolate chips for for a deeper flavor. Alternatively, chopped walnuts or sliced almonds can be used as well.

How long are these cake mix cookies good for?

If you have left over chocolate cookies (highly unlikely once you taste them), they 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.

Chocolate Pecan Crinkle Cookie Recipe

Chocolate Pecan Crinkle Cookies made easy with a cake mix, baked & topped with a luscious chocolate glaze and a pecan. A perfect blend of fudgy texture and nutty crunch, perfect for the holiday season!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Chocolate Pecan Crinkle Cookies

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 84kcal

Author Jessica & Nellie

Ingredients

15.25 oz chocolate fudge cake mix
½ cup vegetable oil
2 eggs
½ cup powdered sugar

Chocolate Glaze

½ cup semi-sweet chocolate chips
⅓ cup heavy cream
½ TBSP butter
38 pecan halves

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicon mats, set them aside. In a small bowl measure out the powder sugar and then set it aside for later use.
In a large bowl, mix the dry cake mix, oil, and eggs together until well combined.
Scoop the dough into 1 TBSP portions using a small cookie scoop and roll the dough into balls. Then roll each dough ball in the bowl of powdered sugar, coating them well.
Place the cookies into the preheated oven and bake for 7-9 minutes. Immediately remove the cookies from the baking sheets and let them cool completely on wire racks.
In a microwave safe bowl, heat the heavy cream and butter for 2 minutes. Add the chocolate chips and microwave for 30 additional seconds. Let the mixture sit, then whisk gently until smooth. Let the chocolate glaze cool for about 5 minutes.
Spoon a dollop of glaze onto each cookie. Top with a pecan half and let them cool to set. Serve and enjoy!

Notes

These chocolate 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

What is the expected texture of cake mix cookies?

Cake mix cookies typically have a soft and chewy texture. The addition of eggs and oil contributes to moisture, while the powdered sugar helps create a slightly crisp outer layer.

Are there any variations for crinkle cookies using different types of cake mixes?

Yes, different cake mixes can be used to create variations of crinkle cookies. Red velvet, vanilla, or even lemon cake mixes can be substituted to achieve unique flavors while maintaining a similar texture.

What other frosting pairs well with these chocolate cookies?

Cream cheese frosting, vanilla buttercream, or a glossy ganache complement chocolate pecan crinkle cookies. Each offers a different taste profile that can enhance the rich chocolate flavor.

Do I have to add the chocolate icing to these cookies?

Adding chocolate icing is not mandatory. The cookies can be enjoyed without icing, especially if one prefers a less sweet treat, or with simple dustings of powdered sugar for a lighter option.

For more incredibly cake mix cookies, try these recipes:

Try these Chocolate Stuffed Cake Mix Cookies made easily with minimal ingredients. These delicious treats come together quickly and disappear just as fast!
For soft, sweet, pink cookies try this recipe for Strawberry Cake Mix Cookies. A lovely dessert for Valentine’s Day or any occasion to celebrate all things PINK!
When your chocolate craving strikes, make a batch of our Fudge Walnut Cake Mix Cookies. They are so delicious!
Chocolate and mint flavor go together so well, my point is made with these Mint Chocolate Cake Mix Cookies.
Give this recipe for Chocolate Peanut Butter Cake Mix Cookies a try and you’ll see just how amazing they are. The combination of chocolate and peanut butter is heavenly.
These Cake Mix Rolo Cookies are simple to make and the gooey caramel centers are absolutely decadent!

Chocolate Pecan Crinkle Cookies are made easily using a boxed cake mix and other basic ingredients, to result in a delicious and decadent treat. These cake mix cookies are perfect for sharing with family and friends during the holiday season.

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

RASPBERRY DANISH COOKIES

Jessica — Mon, 29 Sep 2025 21:55:23 +0000

Raspberry Danish Cookies are soft, buttery sugar cookies topped with raspberry jam and thick lines of cream cheese frosting! Enjoy dessert for breakfast!

I love it when 2 favorites collide! I adore breakfast and fresh pastries are a major weakness of mine. Making a sugar cookie with elements of a raspberry danish was a no-brainer! They’re heavenly.

Ingredients for Raspberry Cheesecake Cookies

Butter: You’ll need ½ cup of salted butter, softened, for rich cookie results.

Sugars: Add ¾ cup of light brown sugar for slight caramel notes and ¼ cup white granulated sugar to help with spread and crispness.

Egg: Bind ingredients using 1 large egg in the dough.

Extract: Enhance the incredible flavors by adding ½ teaspoon of vanilla extract.

Flour: The structural base of this dough is 1 ½ cups of all-purpose flour.

Leavening agents: Use ½ teaspoon of EACH baking powder and baking soda to create a light, tender cookie crumb.

Raspberry jam: 1 cup of raspberry preserves provides a sweet and tart flavor, so choose a high-quality, seedless preserve for smooth texture and bright flavor.

Cream Cheese Frosting

Cream cheese: You need 4-oz of cream cheese, room temperature, for a tangy, smooth frosting.

Butter: Add ¼ cup of butter, softened, to the mixture for rich flavor and shine.

Powder sugar: Sweeten the frosting with 2 cups of powdered sugar.

Extract: Give the topping a nice subtle taste with 1 teaspoon of vanilla extract.

Tips for the Perfect Raspberry Cookies

Full instructions in the recipe card below, but here are a few tips for helping making the baking process easier!

Choose the right scoop: Our cookie scoop is a #40, it is the equivalent of about 1 ½ tablespoons. Make sure you pack the cookie scoop tightly and don’t leave excess cookie dough piled outside of the scoop. I like to scrape my scoop on the edge of the mixing bowl.
Frosting techniques: If you don’t have a piping bag or a fine tip then you can use a ziplocked bag with a corner cut off. We are trying to replicate the look of that cream cheese topping that most Danishes have; however, you can frost your cookies however you’d like. It can also be fun to top them with a large dollop of frosting that hides the preserves. If you want to do this then you’ll need to double the frosting recipe.
Softened cream cheese works best: Room temperature cream cheese is going to be much easier to work with. Room temperature cream cheese will incorporate easier into the frosting, giving you a smooth frosting without as much work. Cold cream cheese will create a lumpy frosting that takes a while to smooth out. Soften cream cheese by setting the foil block in warm water for 10-15 minutes.

How long are these cookies good for & how do you store them?

Your Raspberry Danish Cookies stay fresh for about 3-5 days in the fridge. Store them in an airtight container away from direct sunlight.

You can enjoy your leftover cookies straight from the fridge or let them sit on the counter for about 30 minutes, giving the frosting time to soften. I don’t recommend trying to heat your cookies up. It will make the frosting too soft and give it an unpleasant texture.

For longer storage, refrigerate for up to two weeks or freeze for up to 3 months. Thaw frozen cookies at room temperature before serving.

Raspberry Danish Cookie Recipe

Raspberry Danish Cookies are soft, buttery sugar cookies topped with raspberry jam and thick lines of cream cheese frosting! Enjoy dessert for breakfast!

Course breakfast dessert, Cookies, Dessert, Desserts

Cuisine American, Danish

Keyword Raspberry Danish Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Author Jessica & Nellie

Ingredients

½ cup salted butter softened
¾ cup light brown sugar
¼ cup white granulated sugar
1 large egg
½ tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
1 cup raspberry preserves

Cream Cheese Frosting:

4 oz cream cheese room temperature
¼ cup butter softened
2 cups powdered sugar
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
Start by making your cookie dough. Use an electric hand mixer to cream the butter, brown sugar, and granulated sugar together until smooth. Add the egg and vanilla extract, mix again until everything is well incorporated.
Add the flour, baking powder, and baking soda. Reduce the speed of your hand mixer and mix until the wet and dry ingredients are fully combined.
Use a 1.5 TBSP cookie scoop to drop balls of cookie dough onto the baking sheet. Space your cookies about 2 inches apart and bake them for 12 minutes.
Once baked, use the back of a wide spoon to slightly indent the center of each cookie while they are still warm and soft. This helps hold the jam filling nicely and gives that classic Danish cookie look. Spoon jam into each cookie.
Let your cookies cool on the counter for 30 minutes and prepare the frosting. Whisk the cream cheese, butter, powdered sugar, and vanilla extract in a large mixing bowl until smooth.
Transfer the frosting to a piping bag (or a baggie with the corner snipped!) with a fine tip and frost each cookie in a zigzag pattern. Serve and enjoy!

Notes

Raspberry Frosted Cookies stay fresh for about 3 to 5 days. Store them in an airtight container, in the refrigerator for best results.

For longer storage, refrigerate for up to two weeks or freeze for up to 3 months. Thaw frozen cookies at room temperature before serving.

Can I use a different flavor of preserve other than raspberry?

Yes, you can absolutely use a different preserve flavor in a raspberry Danish cookie recipe! The cookie base is a buttery sugar cookie that pairs well with many fruit flavors. Here are some great alternatives that work beautifully:

Strawberry or Mixed Berry – Sweet and familiar, great for those who love the classic berry vibe.
Peach or Apricot – These add a mellow, slightly tangy sweetness that balances the rich cookie.
Cherry – Tart cherry preserves add a bold flavor and look beautiful in the center.
Lemon Curd – For a zesty twist! It brings a bright pop of citrus to the buttery base.

Just be sure whatever preserve you use is thick enough so it doesn’t run too much during baking.

How can I use a gluten-free flour alternative for these cookies?

Use a gluten-free flour blend that includes xanthan gum or another binder for structure. Measure the substitute cup-for-cup as a starting point.

Gluten-free dough may be slightly more delicate, so handle it gently. Consider reducing baking powder if your blend already contains leavening agents.

Is there a dairy-free option for the cream cheese frosting without compromising the taste?

You can substitute dairy cream cheese with plant-based cream cheese made from nuts or soy. Use vegan butter or margarine instead of dairy butter.

Adjust the powdered sugar slightly to maintain texture and sweetness. The flavor will be milder but still creamy and sweet.

How do you ensure the cookies are evenly baked?

Preheat your oven to the correct temperature and position the rack in the center for even heat distribution.

Use parchment paper or a silicone baking mat to prevent burning on the bottom. You can also consider rotating your baking sheet halfway through the baking time for uniform color.

If you love thumbprint style cookies…

Try our Poppy Seed Thumbprint Cookies – a buttery shortbread base with sweet jam centers, perfect for any occasion. Simple, nostalgic, and endlessly customizable!

Check out our Lemon Cream Cheese Cookies – soft, citrusy cookies topped with a sweet lemon glaze and for the ultimate treat!

Try our Pistachio Thumbprint Cookies – soft, buttery, and packed with flavor thanks to pistachio pudding mix, almond extract, and mini chocolate chips. A fun twist on the classic!

Don’t miss our Copycat Crumbl Strawberry Shortcake Cookies – inspired by your favorite bakery treat, these cookies are soft, frosted, and topped with a buttery pink crumble that melts in your mouth.

Our Peanut Butter Thumbprint Cookies are the perfect combo of soft, chewy peanut butter goodness with a sweet nutty center—simple, nostalgic, and totally irresistible!

Raspberry Danish Cookies are soft, buttery sugar cookies with sweet raspberry jam and thick ribbons of cream cheese frosting—like your favorite pastry, in cookie form! Treat yourself any time of day!

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

MAPLE DONUT COOKIES

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

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

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

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

Maple Donut Cookie Ingredients

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

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

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

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

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

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

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

Salt: ½ tsp salt balances sweetness and strengthens flavor.

Maple Glaze ingredients

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

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

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

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

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

How to make maple glaze

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

Why Use Maple Extract Instead of Maple Syrup

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

Maple Donut Cookie Recipe

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

Course Cookies

Cuisine American

Prep Time 20

Cook Time 10

Chilling time 1 15

Total Time 30

Servings

Calories 108kcal

Author Jessica & Nellie

Ingredients

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

Maple Glaze

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

Instructions

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

Video

Notes

yields 2.5- 3 dozen cookies

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

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

Nutrition

How long are Maple Donut Cookies good for?

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

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

What can be used as a substitute for buttermilk?

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

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

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

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

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

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

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

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

Enjoy more maple flavored cookies here:

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

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

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

PEANUT BUTTER SUGAR COOKIES

Nellie — Wed, 30 Jul 2025 14:27:13 +0000

These Peanut Butter Sugar Cookies are the best of both worlds with rich, nutty peanut butter flavor and soft, buttery sugar cookie texture. Topped with a thick swirl of homemade chocolate frosting, they’re indulgent, comforting, and completely irresistible.

Recipe Highlights

A soft peanut butter twist on a classic. These cookies take the familiar texture of a soft sugar cookie and layer in the rich, salty-sweet depth of peanut butter. They’re not crumbly or dry—just thick, tender, and melt-in-your-mouth good.
Perfectly frosted. That dreamy swirl of homemade chocolate frosting takes these cookies from “yum” to “wow.” It’s thick, rich, and made with real butter, cocoa powder, and cream for a silky texture that complements the cookie beautifully.
Big batch, easy prep. The dough is simple to mix and easy to work with, and the batch yields plenty of cookies to share (or not). Use a cookie scoop, flatten with sugar, and they’re oven-ready in minutes.
Freezer-friendly and party-perfect. These cookies freeze beautifully with or without frosting, making them a great option to prep ahead. They’re also sturdy enough to stack and travel, so bring them to your next gathering or bake sale.

Ingredients You’ll Need

For the Cookies:

Butter – Use softened, unsalted butter for a creamy base and classic sugar cookie texture.
Creamy peanut butter – Stick with regular peanut butter like Jif or Skippy (no natural varieties)—it blends smoothly and holds the dough together.
Oil – A neutral oil like vegetable or canola adds moisture and keeps the cookies soft for days.
Granulated & powdered sugar – A combination of the two gives these cookies the perfect balance of sweetness and softness.
Baking soda, cream of tartar, salt – These lift and balance the cookies, helping them bake up tender and flavorful.
Sour cream – Adds subtle tang and extra moisture for an ultra-soft bite.
Eggs & vanilla – Essential for structure and flavor.
All-purpose flour – The bulk of the dough, measured carefully to avoid a dense texture.
Extra granulated sugar – Used for dipping the glass to flatten each cookie before baking.

For the Frosting:

Butter – Softened and ready to whip into the cocoa for a creamy base.
Sour cream – Adds richness and a little tang, making the frosting extra smooth.
Vanilla extract – Enhances the chocolate flavor.
Powdered sugar – Sweetens and thickens the frosting.
Cocoa powder – Adds rich chocolate flavor (unsweetened, natural cocoa works great).
Heavy cream – Loosens the frosting for easy spreading while keeping it thick and luscious.

Helpful Tips

Full instructions for making the Peanut Butter Sugar Cookies can be found on the recipe card, but here are a few tips.

Don’t overbake. Even one extra minute in the oven can dry these cookies out. Pull them as soon as the edges are set and the centers look puffed.
Flatten evenly. Pressing with a sugared glass helps keep the cookies uniform in size and gives them that classic sugar cookie shape with a sparkle on top.
Frosting consistency matters. If the frosting is too thick, add a little more cream. Too thin? Add extra powdered sugar. It should be thick enough to hold its shape, but soft enough to spread easily.
Batch-size flexibility. You can easily halve this recipe or freeze half the dough for later. Just thaw in the fridge before scooping and baking.
For clean storage: Let frosting set slightly before stacking or use sheets of parchment between layers in your container.

Storage Instructions

Room temperature: Store frosted cookies in an airtight container for 2–3 days. Keep them in a cool area so the frosting doesn’t melt.
Refrigerator: For longer freshness, store them in the fridge for up to a week. Bring to room temperature before serving.
Freezer: Freeze unfrosted cookies in a zip-top bag or an airtight container for up to 2 months. Frost after thawing for best results. You can also freeze the frosting separately.

PEANUT BUTTER SUGAR COOKIES RECIPE

Peanut Butter Sugar Cookies are soft, thick, and topped with rich chocolate frosting. Easy to make, big batch friendly, and freezer safe!

Course Cookies

Cuisine American

Keyword Peanut Butter Sugar Cookies

Prep Time 20

Cook Time 8

Servings cookies

Calories 277kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
1 cup creamy peanut butter not natural PB – just use Skippy or Jif
¼ cup oil vegetable, canola, avocado, etc
1 ¼ cups granulated sugar
¾ cup powdered sugar
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
2 tablespoons sour cream
2 large eggs
1 teaspoon vanilla extract
5 ¼ cups all-purpose flour
½ cup granulated sugar for dipping

CHOCOLATE FROSTING

½ cup butter softened
1 tablespoon sour cream
½ teaspoon vanilla extract
2 cups powdered sugar
⅓ cup cocoa powder
¼ cup heavy cream

Instructions

Preheat the oven. Set the oven to 350°F and line baking sheets with parchment paper or silicone mats.
Mix the base. In a large mixing bowl or stand mixer, combine the butter, peanut butter, oil, granulated sugar, and powdered sugar. Sprinkle in baking soda, cream of tartar, and salt. Beat for 1–2 minutes until light and creamy.
Add wet ingredients. Mix in sour cream, eggs, and vanilla extract. Beat again until smooth and fully combined.
Add the flour. Slowly mix in the flour, just until no dry patches remain. Don’t overmix—stop as soon as the dough comes together.
Shape the cookies. Scoop dough into 2-tablespoon portions and roll into balls. Place on prepared cookie sheets, leaving room to spread.
Flatten with sugar. Spray the bottom of a glass with cooking spray, dip in sugar, and gently press each dough ball down to ¼-inch thickness.
Bake. Bake for 7–8 minutes, just until set. Don’t overbake—slightly underbaked is ideal for that soft texture.
Cool completely. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
Make the frosting. In a bowl, beat butter, sour cream, and vanilla until smooth. Add powdered sugar, cocoa powder, and cream. Beat until fluffy and spreadable, adding more cream if needed.
Frost and serve. Once the cookies are completely cool, spread a generous amount of frosting on each one. Serve or store as desired!

Nutrition

FAQs

Can I use natural peanut butter?
It’s best not to. Natural peanut butter tends to separate and can make the dough oily or crumbly. Stick with a creamy, shelf-stable brand for best results.

Can I make the frosting ahead of time?
Yes! You can prepare the frosting up to 3 days in advance. Store it covered in the fridge and bring to room temperature before using.

What kind of cocoa powder should I use?
Unsweetened natural cocoa powder works great here. If you want a deeper, richer chocolate flavor, you can use Dutch-processed cocoa—but the texture may change slightly.

Can I skip the frosting?
You can—but the frosting really takes these cookies to the next level. If you prefer them plain, roll in sugar and bake as directed.

More delicious peanut butter cookie recipes to try:

Classic favorites: Our Peanut Butter Chocolate Chip Cookie s and Grandma’s Peanut Butter Cookies are all tried-and-true favorites packed with peanut butter goodness.
Extra indulgent options: If you love your cookies rich and gooey, check out Peanut Butter Surprise Cookies, Peanut Butter Fudge Cookie Cups, and Reese’s Peanut Butter Pudding Cookies.
Fast and no-bake: Short on time? Try No-Bake Peanut Butter Blossoms or Peanut Butter No-Bake Cookies for easy, delicious results in just minutes.

Peanut Butter Sugar Cookies are soft, rich, and topped with a swirl of chocolate that makes every bite unforgettable. They’re easy to make, easy to love, and perfect for just about any occasion.

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