Holiday 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.

CADBURY MINI EGG COOKIES

Nellie — Fri, 20 Mar 2026 16:28:01 +0000

These Cadbury Mini Egg Cookies are soft, chewy, and loaded with your favorite Easter candy. Made with crushed Cadbury Mini Eggs and mini chocolate chips, these cookies come together quickly with simple pantry ingredients and are guaranteed to disappear fast. Whether you’re baking for Easter, a spring celebration, or just because a bag of Mini Eggs found its way into your cart, this recipe delivers every time.

Recipe Highlights

Freezer-friendly: Both the baked cookies and the unbaked dough freeze beautifully for whenever a cookie craving strikes.
The ultimate Easter cookie: Crushed Cadbury Mini Eggs baked into a chewy chocolate chip cookie make this a seasonal treat that’s hard to resist.
Quick and easy: No chilling required and just 10 minutes of bake time means fresh cookies on the table in under 30 minutes.
Soft and chewy texture: A touch of cornstarch in the dough gives these cookies their perfectly tender, chewy consistency.
Pantry-friendly ingredients: Aside from the Mini Eggs, everything you need is likely already in your kitchen.
Great for sharing: This recipe makes about 30 cookies, making it perfect for Easter gatherings, cookie exchanges, or neighbor gifts.

Ingredients in Cadbury Mini Egg Cookies

Butter: Softened to room temperature, butter creates the rich flavor and chewy texture that makes these cookies so irresistible. Real butter works best here.
Granulated sugar: Adds sweetness and helps give the cookies their slightly crisp edges.
Brown sugar: Fresh, lightly packed brown sugar adds moisture and a subtle caramel depth to the dough.
Vanilla extract: Two teaspoons of vanilla round out the flavor and complement the chocolate and candy coating beautifully.
Eggs: Two large eggs add structure and richness to the dough and help bind everything together.
All-purpose flour: Provides the structure for the cookies. If needed, a gluten-free flour substitute can be used.
Cornstarch: Just one teaspoon makes a noticeable difference, giving these cookies their signature soft and chewy texture.
Baking soda: Acts as the leavening agent to help the cookies rise and spread just the right amount.
Cadbury Mini Eggs: One 10-ounce bag, crushed into large chunks. Place them in a zip-top bag and use a meat mallet to break them up — you want chunky pieces, not a fine powder.
Mini chocolate chips: Mini chips distribute more evenly throughout the dough, but regular semi-sweet chips work just as well.

Tips for the Best Cadbury Mini Egg Cookies

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

Don’t melt the butter: Softened butter is key. Melted butter will change the texture and cause the cookies to spread too much.
Cream the butter and sugars well: Taking 2–3 minutes to cream them together properly improves the overall consistency of the cookie.
Crush the Mini Eggs in chunks: Large pieces give you bursts of candy in every bite. Avoid crushing them into powder.
Reserve some Mini Eggs for the tops: Pressing a few pieces onto each dough ball before baking makes the cookies look as good as they taste.
Don’t overbake: Pull the cookies when the edges are just barely golden — they’ll continue to set on the pan as they cool.
Use a cookie scoop: This keeps all your cookies uniform in size so they bake evenly.

Storage Instructions

Store baked cookies in an airtight container at room temperature for up to 3–4 days.

To freeze baked cookies, place them in an airtight container and freeze for up to 6 months. To freeze the dough, scoop into balls, freeze flat on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding 1–2 minutes to the bake time.

Cadbury Mini Egg Cookies

Cadbury Mini Egg Cookies are soft, chewy and filled with your favorite Easter candy! Chewy cookie recipe made with chocolate chips and crushed Cadbury Mini Eggs.

Course Cookies

Cuisine American

Keyword Cadbury Mini Egg Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 230kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
½ cup sugar
1 ¼ cups brown sugar lightly packed
2 tsp vanilla extract
2 large eggs
3 cups flour
1 tsp cornstarch
1 tsp baking soda
10 oz bag Cadbury Mini Eggs crushed (I placed them in a Ziplock bag and crushed with a meat mallet – don’t crush them too much because you want fairly large chunks in the cookies).
1 cup mini chocolate chips

Instructions

Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat.
Beat butter and sugars together for 2-3 minutes. Add eggs and vanilla and beat for another 1-2 minutes.
In a separate bowl, mix the flour, cornstarch and baking soda together.
Add the flour mixture to the butter mixture and mix just until well combined. Stir in the crushed Cadbury Mini Eggs and the chocolate chips. (I like to reserve about 1/4 cup of the mini eggs to use on the tops of the cookies).
Use a cookie scoop to scoop the dough into heaping tablespoonfuls onto the prepared cookie sheets. Press a few Mini Egg pieces onto the top of each cookie ball.
Bake for about 10 minutes or until the edges barely begin to brown. Cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

FAQs

Do I need to chill the dough? No, this dough does not require chilling. It bakes up perfectly as-is. If you do chill it ahead of time, let it sit at room temperature for about 30 minutes before baking.

Can I use regular-sized chocolate chips instead of mini? Yes. Mini chips distribute more evenly, but regular semi-sweet chocolate chips work just fine in this recipe.

How do I crush the Cadbury Mini Eggs without making powder? Place the Mini Eggs in a zip-top bag and gently tap with a meat mallet. You’re looking for chunky, uneven pieces — not a fine dust. A few gentle strikes is usually all it takes.

Can I freeze the cookie dough? Absolutely. Scoop the dough into balls, freeze on a baking sheet, then store in a freezer-safe bag for up to 6 months. Bake from frozen with an extra 1–2 minutes added to the bake time.

How do I soften butter quickly? Use the defrost setting on your microwave in 10–20 second intervals, checking often. The butter should indent when pressed, but not be greasy or melted.

More delicious Easter cookie recipes to try:

Easter Sugar Cookies are simple buttery cookies topped with white chocolate ganache, sprinkles, and chocolate eggs for an easy and adorable Easter treat.
Made with a brownie mix, mini chocolate chips, and festive sprinkles, Easter Brownie Blossom Cookies are a rich, chocolaty holiday cookie the whole family will love.
Rolled in pastel sanding sugar and topped with a chocolate kiss, these Easter Blossom Cookies are a lovely, festive family favorite that couldn’t be simpler to make.
From scratch and lightly frosted, Easter Egg Sugar Cookies are a delicious Spring treat made with simple ingredients that make a beautiful addition to any holiday dessert table.
A soft and chewy cookie cake made with butter, brown sugar, and chocolate chips, this Easter Cookie Cake is finished with vanilla buttercream and chocolate eggs for a show-stopping Easter dessert.

These Cadbury Mini Egg Cookies are a simple, festive treat that’s perfect for the Easter season — chewy, chocolatey, and packed with candy crunch in every single bite.

The post CADBURY MINI EGG COOKIES appeared first on Family Cookie Recipes.

SHAMROCK LINZER COOKIES

Jessica — Tue, 24 Feb 2026 19:29:47 +0000

Shamrock Chocolate Linzer Cookies made with buttery crisp chocolate cookies sandwiched with a silky white chocolate ganache tinted green for St. Patrick’s Day!

A simple way to celebrate holidays like St. Patrick’s Day is to make festive cookies at home! These are delightful treats with fantastic chocolate flavor and creamy ganache filling. You’ll need a

Recipe Highlights

Festive Shamrock Surprise: A cute shamrock cutout reveals vibrant green ganache, creating a stunning contrast against the dark chocolate cookies—perfect for St. Patrick’s Day.
Rich Chocolate + Creamy Irish Cream Filling: Buttery cocoa cookies sandwich a silky white chocolate ganache infused with Irish cream or mint for a smooth, indulgent bite.
Impressive Yet Doable: These bakery-style sandwich cookies look elegant and gift-worthy, but are simple to make with basic ingredients and a little chill time.

Ingredients for Shamrock Linzer Cookies

All-purpose flour (1 ⅛ cups / 140 g) provides structure and stability so the cookies hold their shape when cut and sandwiched.

Unsweetened cocoa powder (½ cup / 50 g) adds rich chocolate flavor and gives the cookies their deep, dark color.

Powdered sugar (¾ cup / 75 g) sweetens the dough while keeping the texture tender and delicate.

Cold unsalted butter (¾ cup / 90 g, cubed) creates a buttery flavor and crisp, melt-in-your-mouth texture.

Large egg (1) binds the dough together and adds richness.

Heavy cream (2 ½ TBSP / 35 ml) adds moisture for a smooth, workable dough.

Irish cream liqueur (1 ½ tsp, optional) enhances the cookies with a subtle, complementary flavor note.

White Chocolate Irish Cream Ganache (Filling)

White chocolate (5.3 oz / 150 g, chopped) forms the sweet, creamy base of the ganache filling.

Heavy cream (3 TBSP / 50 g) melts the white chocolate into a smooth, silky consistency.

Irish cream liqueur (1 tsp, optional) or mint chip flavor (½ tsp) adds a festive flavor accent to the filling.

Green food coloring (as needed) tints the ganache a vibrant shamrock green for a festive finish.

Tips for making the cutest St. Patrick’s Day Cookies

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

Keep the Butter Cold
Using cold butter is key to creating that tender, shortbread-like texture classic to linzer cookies, giving these chocolate rounds a delicate, crisp bite.
Balance the Sweetness with Cocoa
The unsweetened cocoa powder isn’t just for color—it deepens the chocolate flavor and balances the sweetness of the white chocolate ganache filling.
Heat Cream + Irish Cream Together
Warm the heavy cream and Irish cream in the same saucepan before pouring over the chocolate to ensure even flavor distribution and a smooth ganache that won’t separate.
Chill Cut Cookies Before Baking
After cutting the shamrock centers, chill the trays briefly to help the cookies hold their sharp shapes and prevent spreading in the oven.

Storing Green Linzer Cookies

Store the assembled cookies in a single layer in an airtight container to prevent cracking or sticking. If stacking, place parchment paper between layers to protect the shamrock cutouts and ganache. Keep at room temperature for up to 2 days in a cool, dry place, or refrigerate for up to 5 days. Let chilled cookies sit at room temperature for 20–30 minutes before serving to soften the ganache and restore their tender texture.

Shamrock Linzer Cookies

Shamrock Chocolate Linzer Cookies made with buttery crisp chocolate cookies sandwiched with a silky white chocolate ganache tinted green for St. Patrick's Day!

Course Cookies, Dessert

Cuisine American

Keyword Shamrock Linzer Cookies

Prep Time 30

Cook Time 8

Chill Time 1

Total Time 1 38

Servings cookies

Calories 196kcal

Author Jessica & Nellie

Ingredients

Chocolate Linzer Cookies

1 ⅛ cups all-purpose flour 140 g
½ cup unsweetened cocoa powder 50 g
¾ cup powdered sugar 75 g
¾ cup cold unsalted butter (90 g) cubed
1 large egg
2 ½ TBSP heavy cream 35 ml
1 ½ tsp Irish cream liqueur optional

White Chocolate Ganache (Filling)

5.3 oz white chocolate 150 g, chopped
3 TBSP heavy cream 50 g
1 tsp Irish cream liqueur OR ½ tsp mint chip flavor optional
Green food coloring

Instructions

Cream together the egg, butter, heavy cream, and Irish cream. Sift flour, cocoa powder, and powdered sugar and incorporate until a soft dough forms. Divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Set aside.
Roll the chilled dough on a lightly floured surface to about ⅛ inch (3 mm) thickness.
Cut half of the cookies as solid rounds. From the remaining half, cut out the centers using a tiny shamrock-shaped cookie cutter. Place cookies on prepared trays, spacing slightly apart.
Bake for 8–10 minutes, until set but not overbaked. The cookies should feel firm around the edges. Cool completely on a wire rack before filling.
Make the Green White Chocolate Ganache Filling: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and Irish cream together until just steaming (do not boil). Pour the hot cream mixture over the chocolate. Let sit for 1 minute, then stir gently until smooth. Add green food coloring until the ganache reaches a vibrant shamrock green.
Let the ganache rest at room temperature for about 20 minutes, until it thickens and becomes spreadable but not fully set. Spread or pipe a small amount of ganache onto the solid cookies. Top with the shamrock-cut cookies, gently pressing to sandwich. Let the cookies set at room temperature or refrigerate briefly before serving. Enjoy!

Notes

Store assembled cookies in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Nutrition

Can I freeze these Shamrock Linzer Cookies?

Yes, these cookies can be frozen and hold up well with proper storage. For best results, freeze the baked and cooled cookies unassembled, layered between parchment in an airtight container, for up to 2 months, then thaw and fill with fresh ganache.

Assembled cookies can be frozen in a single layer until solid, then stored with parchment between layers for up to 1 month; thaw overnight in the fridge and bring to room temperature before serving. Avoid opening the container while thawing to keep the shamrock cutouts and ganache intact.

Can I make the dough ahead of time?

Yes. The dough can be refrigerated for up to 2 days or frozen for up to 1 month.

Can I skip the Irish cream?

Yes, you can replace it with mint extract or my favorite, Mint Chocolate Chip Flavoring!

Why did my cookies spread too much?

Most likely causes of cookies spreading are if your butter was too warm or the dough wasn’t chilled long enough. Cookies can also spread if you overmix the ingredients.

Can I skip the cocoa powder?

You can, but you’ll need to replace it with additional flour. The chocolate base provides contrast that makes the green shamrock stand out visually.

How do I get clean shamrock shapes?

Dip the cutter in flour between cuts and press straight down without twisting.

Can I use gel or liquid food coloring?

Gel coloring is strongly recommended, liquid coloring can loosen the ganache and dull the color.

Enjoy more festive St. Patrick’s Day recipes here:

These Mint Chocolate Cake Mix Cookies are made with just 4 ingredients—easy, minty, chocolatey, and totally irresistible!
Celebrate with this soft, chewy St. Patrick’s Day Cookie Cake loaded with chocolate chips, green M&M’s, and a playful ring of green buttercream frosting—perfect for little leprechauns (and big ones too)!
Mint Chocolate Cookies are buttery shortbread treats dipped in rich chocolate and sprinkled with chocolate chips—festive green minty goodness perfect for St. Patrick’s Day!
Get festive with these St. Patrick’s Day Sprinkle Cookies—vanilla pudding cookies rolled in colorful green sprinkles, perfect for parties and sweet celebrations!
These Lucky Charms Sugar Cookies are soft, sweet, and totally festive for St. Patrick’s Day—cream cheese sugar cookies topped with buttery frosting and a crunchy sprinkle of Lucky Charms!
Our recipe for Mint Chocolate Chip Cookie Bars pack all the classic mint-and-chocolate flavor into one easy, chewy bar—perfect for a festive St. Patrick’s Day treat.

Celebrate St. Patrick’s Day with these Shamrock Chocolate Linzer Cookies—buttery, crisp chocolate cookies sandwiched with silky, green-tinted white chocolate ganache!

The post SHAMROCK LINZER COOKIES appeared first on Family Cookie Recipes.

MINT OREO STUFFED COOKIES

Nellie — Wed, 18 Feb 2026 16:20:37 +0000

Mint Oreo Stuffed Cookies are soft, thick mint cookies made with a butter-based dough, brown sugar, vanilla extract, and a touch of peppermint, with a whole Mint Oreo baked into the center of each cookie. This stuffed cookie recipe uses simple pantry ingredients and produces bakery-style mint chocolate cookies with a rich texture and balanced flavor, making them an easy homemade dessert when you want something more interesting than a basic cookie.

Recipe Highlights

A hidden Oreo surprise: Each cookie is wrapped around a full Mint Oreo, which softens slightly while baking and creates a layered cookie-within-a-cookie situation that feels very extra (in a good way).
Thick and soft texture: These cookies bake up tall with lightly set edges and a tender center that stays soft for days when stored properly.
Balanced mint flavor: The peppermint extract adds a cool, clean note that complements the Oreo rather than overpowering it.
Perfect for holidays and parties: With or without the green tint, these cookies feel festive and fun and always stand out on a dessert table.

Ingredients You’ll Need

Butter: Softened butter creams smoothly with the sugars, creating a rich base and helping the cookies bake up thick and tender.
Granulated sugar: Adds sweetness and contributes to slightly crisp edges.
Brown sugar: Brings moisture, chewiness, and depth of flavor that balances the mint.
Eggs: Bind the dough and give the cookies structure without making them cakey.
Vanilla extract: Enhances the overall flavor and rounds out the sweetness.
Peppermint extract: Provides the mint flavor—use a light hand, because a little goes a long way.
All-purpose flour: The foundation of the dough, giving the cookies structure while staying soft.
Baking soda: Helps the cookies rise and prevents them from spreading too much.
Salt: Essential for balancing sweetness and bringing out all the flavors.
Green food coloring (optional): Completely optional, but fun if you’re making these for holidays or themed events.
Mint Oreo cookies: The star of the recipe, baked whole inside each cookie for a surprise center.

Helpful Tips

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

Seal the Oreo completely: Make sure the dough fully covers the Mint Oreo with no cracks or thin spots. This keeps the cookie looking clean after baking and prevents the Oreo from baking directly on the pan.
Don’t overmix the dough: Once the flour is added, mix just until combined. Overmixing can lead to denser cookies and less of that soft, bakery-style texture.
Slightly underbake for soft centers: The cookies should look just a bit underdone in the middle when you take them out. They’ll continue setting as they cool, which helps them stay soft instead of dry.
Chill if the dough feels too warm: If the dough is very soft or sticky, a short chill can make stuffing and sealing the cookies much easier without affecting the final texture.

Storage Instructions

Room temperature: Store cookies in an airtight container at room temperature for several days.
Freezing baked cookies: Fully cooled cookies can be frozen and thawed at room temperature before serving.
Freezing cookie dough: Stuffed dough balls freeze well and can be baked from frozen with a slightly longer bake time.

Mint Oreo Stuffed Cookies Recipe

Soft, thick Mint Oreo Stuffed Cookies made with buttery dough, brown sugar, vanilla, and peppermint, with a whole Mint Oreo inside.

Course Cookies

Cuisine American

Keyword Mint Oreo Stuffed Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 307kcal

Author Jessica & Nellie

Ingredients

1½ cups butter softened
1 cup granulated sugar
1 cup brown sugar packed
2 large eggs room temperature
2 teaspoons vanilla extract
½ teaspoon peppermint extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12-16 drops green food coloring optional
24-28 Mint Oreo cookies

Instructions

Preheat oven to 350°F and line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add the eggs, vanilla extract, peppermint extract, and food coloring (if using), mixing until fully combined.
Add the flour, baking soda, and salt, and mix just until a soft dough forms. Do not overmix.
Scoop about 2 tablespoons of dough, flatten slightly, place one Mint Oreo in the center, and wrap the dough completely around the cookie, sealing all edges. Roll gently into a ball.
Place dough balls on the prepared baking sheets, spacing them about 2½ inches apart.
Bake for 10–12 minutes, until the edges are set and the tops look slightly underbaked.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

FAQs

Can I use regular Oreos instead of Mint Oreos?
Yes, but the mint flavor won’t be as pronounced. If you use regular Oreos, you may want to keep the peppermint extract for that minty kick.

Do these cookies spread a lot?
No, they’re designed to stay thick. As long as the dough isn’t overly warm and you don’t over-cream the butter, they’ll hold their shape nicely.

Can I make the dough ahead of time?
Yes. The dough can be prepared and refrigerated for up to 24 hours before baking. Let it sit at room temperature briefly if it’s too firm to scoop.

Can these be frozen?
Absolutely. You can freeze the stuffed dough balls and bake them straight from the freezer—just add an extra minute or two to the bake time.

How should I store baked cookies?
Store them in an airtight container at room temperature. They’ll stay soft for several days, though they rarely last that long.

More delicious mint cookie recipes to try:

Made with classic ingredients plus chocolate chips and crushed mint Oreos, Mint Oreo Cookies deliver a rich chocolate mint flavor in every bite.
Light, slightly crunchy, and packed with mint flavor, Mint Chocolate Chip Meringue Cookies get an extra boost from added chocolate chips and look just as good as they taste.
Soft cookies topped with mint frosting, Frosted Mint Chocolate Cookies taste similar to classic Thin Mints and are an easy recipe you can make any time of year.
Using a chocolate cake mix, this simple recipe for Easy Homemade Mint Oreo Cookies creates soft, perfectly sweet mint chocolate sandwich cookies everyone loves.
Chewy and chocolatey with a melted Andes mint on top, Andes Mint Chocolate Cookies combine rich chocolate and smooth mint flavor using simple pantry ingredients.
Made with pudding mix, mint extract, and chocolate chips, Mint Chocolate Chip Cookies are a fun dessert option for anyone who loves mint chip ice cream.

These Mint Oreo Stuffed Cookies are a solid choice when you want a soft, bakery-style cookie with a clear mint chocolate flavor and simple ingredients.

The post MINT OREO STUFFED COOKIES appeared first on Family Cookie Recipes.

VALENTINE’S KITCHEN SINK COOKIES

Nellie — Wed, 11 Feb 2026 16:03:34 +0000

These Valentine’s Kitchen Sink Cookies are packed with chocolate, pretzels, and festive Valentine’s mix-ins for a soft, chewy cookie with just the right amount of crunch. They’re quick to make, bake in minutes, and are perfect for sharing, gifting, or keeping on the counter for easy snacking.

Recipe Highlights

One dough, everything good: Chocolate chips, M&M’s, sprinkles, and pretzels are all mixed into one easy dough, so every cookie has a little bit of everything in each bite.
Soft centers with crisp edges: Melted butter creates a chewy center while the edges bake up lightly golden without the need for chilling the dough.
Perfect for Valentine’s Day: The Valentine’s M&M’s and sprinkles add just enough color to make these cookies feel festive without extra decorating.
Totally customizable: You can easily swap in different chocolates, candies, or salty add-ins depending on what you have on hand or who you’re baking for.

Ingredients You’ll Need

Salted butter: Melted to create a rich, chewy cookie base with minimal effort while adding just enough salt to balance the sweetness.
Light brown sugar: Adds moisture and a subtle caramel depth that keeps the cookies soft and tender even after they cool.
Granulated sugar: Helps the cookies spread properly and creates lightly crisp edges that contrast with the chewy centers.
Eggs: Bind the dough together and provide structure, giving the cookies a soft but sturdy texture.
Vanilla bean paste or vanilla extract: Adds warm, aromatic flavor that enhances the chocolate and balances the sweetness.
All-purpose flour: Forms the base of the dough, providing structure without making the cookies dense or cakey.
Baking soda: Encourages gentle spread and even baking, resulting in soft centers and set edges.
Valentine’s M&M’s: Add festive color, crunch, and extra chocolate in every bite.
Valentine’s sprinkles: Bring a pop of color and texture, making the cookies feel special and seasonal.
Milk chocolate chips: Melt into pockets of chocolate throughout the cookies for rich, classic flavor.
Pretzels, broken into pieces: Add salty crunch that balances the sweetness and gives these cookies their “kitchen sink” character.

Baker’s Tips & Variations

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

Don’t overbake: These cookies set up as they cool—pull them when the edges are golden but the centers still look soft.
Press toppings on top: Adding pretzels after scooping keeps them visible and crunchy.
Mix-in swaps: White chocolate chips, peanut butter chips, or chopped candy bars all work beautifully.
Storage: Keep cookies in an airtight container at room temperature for several days, if they last that long.

How to Store Kitchen Sink Cookies

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container and replace it as needed. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months and thaw at room temperature before serving.

Valentine’s Kitchen Sink Cookies Recipe

Valentine’s Kitchen Sink Cookies are soft, chewy cookies loaded with chocolate chips, pretzels, M&M’s, and sprinkles — an easy Valentine’s Day dessert!

Course Cookies

Cuisine American

Keyword Valentine’s Kitchen Sink Cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 240kcal

Author Jessica & Nellie

Ingredients

1 cup salted butter
¾ cup light brown sugar packed
½ granulated white sugar
2 eggs
1 teaspoon vanilla bean paste can also substitute vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
¾ cup Valentine’s M&M’s
¼ cup Valentine’s sprinkles
1 cup milk chocolate chips
1 cup pretzels broken into pieces

Instructions

Preheat the oven to 350°F.
Place the butter in a microwave-safe bowl and heat it in the microwave for about 1 minute, or until fully melted. Be sure to cover the bowl with a paper towel to prevent splatter.
Add the melted butter, brown sugar, white sugar, eggs, and vanilla bean paste to a large mixing bowl and beat with an electric mixer until well combined and slightly fluffy.
Add the flour and baking soda to the mixing bowl and mix until fully combined.
Add the M&M’s, sprinkles, chocolate chips, and about ¾ cup of the pretzels to the mixing bowl and mix until fully incorporated.
Using a 3 tablespoon-size cookie scoop, scoop out balls of dough and place them, evenly spaced, on a baking sheet lined with parchment paper.
Press a few of the remaining pretzel pieces on each cookie.
Bake the cookies in the preheated oven for 10 minutes or until the bottoms are golden brown.
Remove the cookies from the oven and allow them to rest on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool.
Store any leftover cookies in an airtight container for up to 5 days.

Nutrition

FAQs

Can I freeze the cookie dough?
Yes. Scoop the dough into portions, freeze until solid, then store in a freezer-safe bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

Do I need to chill the dough?
No. Using melted butter means the dough is ready to bake right away, which keeps this recipe fast and easy.

Can I swap the mix-ins?
Absolutely. You can replace the Valentine’s M&M’s and sprinkles with seasonal candies, or use different chocolate chips, nuts, or salty snacks.

Why are my cookies too soft or too flat?
Overmixing or overbaking can affect texture. Mix just until combined and remove the cookies when the edges are set but the centers still look soft.

More Valentine’s Day cookie recipes to try:

Valentine’s Sugar Cookies are soft, thick sugar cookies that hold their shape when baked and turn out moist, perfectly sweet, and reliably delicious every time.
With buttery dough baked with sprinkles and filled with pink and red chocolate, Valentine’s Thumbprint Cookies are a festive and eye-catching treat for the holiday.
Made with a box of cake mix and just four ingredients, Red Velvet Valentine’s Cake Mix Cookies are an easy way to bake rich, sweet Valentine’s cookies with minimal effort.
Soft and sweet with a festive finish, Valentine’s Cake Mix Cookies use white cake mix, egg whites, and coconut oil, then are topped with icing and sprinkles for an easy holiday dessert.
Dipped in chocolate and topped with Valentine’s sprinkles, Valentine Heart Cookies are classic buttery shortbread cookies that are simple to make and always a crowd favorite.

These Valentine’s Kitchen Sink Cookies are an easy, soft, and chewy cookie recipe packed with chocolate, pretzels, and festive Valentine’s mix-ins that everyone loves.

The post VALENTINE’S KITCHEN SINK COOKIES appeared first on Family Cookie Recipes.

STRAWBERRY CAKE MIX COOKIES

Jessica — Mon, 02 Feb 2026 22:31:07 +0000

Strawberry Cake Mix Cookies made with just a cake mix, eggs, butter & pink candies for a soft, chewy cookie with fantastic flavor; perfect for Valentine’s Day!

This cake mix cookie recipe is simple, delicious, and perfect for so many occasions. I like to keep a variety of cake mixes on hand—strawberry is one of my kids’ favorites—and I especially love making these around Valentine’s Day as a fun treat to share at school. Adding pink, white, and red chocolate candies makes them extra festive and fun.

Strawberry Cake Mix Cookies Ingredients

Cake mix: Use one 15.25-oz box Strawberry Cake Mix. I am partial to any super moist cake mix, but whatever you prefer will work. you can also add ½ tsp strawberry emulsion… it adds more strawberry flavor

Eggs: You will need 2 eggs to help bind ingredients together.

Butter: Add melted butter to soften the dough and lend to chewy cookies. Alternately, you can use vegetable oil, light olive oil or coconut oil.

Chocolate chips: For extra chocolatey goodness add white chocolate chips to the dough. The recipe calls for 1 ½ cups white chocolate chips, but I like to use half white chocolate chips and half M&M candies for a fun pop of color.

Tips for Successful Cake Mix Cookies

Here are a few things to know about making cake mix cookies:

You can use vegetable oil in the dough instead of butter. I actually think I like the cookies with oil better, which makes sense being as it’s 100% fat, instead of having some water content as butter does.
The dough will be thick… and as it sits, it will get thicker! It’s fine, just scoop it out and onto the pan. You can wet your fingers just slightly and pat down any rough edges of the cookies… or just leave them and they’ll round out as they’re baked.
Don’t skip the step to top your cookies with more M&M’s, chocolate chips, etc. It makes them look so pretty!

Strawberry Cake Mix Cookies

These Strawberry Cake Mix Cookies use just four simple ingredients—cake mix, eggs, butter, and white chocolate chips. They’re soft, sweet, and packed with strawberry flavor in every easy bite!

Course Cookies, Dessert

Cuisine American

Keyword cake mix cookies, Strawberry Cake Mix Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 103kcal

Author Jessica & Nellie

Ingredients

15.25 oz box strawberry cake mix
2 eggs
⅓ cup melted butter or vegetable oil
1 ½ cups white chocolate chips you can also use M&M candies.
½ tsp strawberry emulsion or extract (optional)

Instructions

Preheat oven to 350°F. Line two cookie sheets with parchment paper, set them aside.
Combine cake mix and eggs in a medium mixing bowl. Add the melted butter (or oil, for softer cookies!) and strawberry emulsion. Mix well.
Fold in the white chocolate chips/candies and stir to combine. I prefer to stir the candy in by hand so that they don't get crushed.
Use a medium 1.5 TBSP cookie scoop to measure out dough and place on the cookie sheets. Top with a few more chocolate candies!
Bake for 8-10 minutes. Once they are done, remove from oven and let them rest for another 3-5 minutes on the hot cookie sheet. Transfer to baking racks to cool completely. Enjoy!

Notes

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

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

Nutrition

How do I store my cookies to keep them fresh longer?

When stored properly cookies can stay fresh for 1-2 weeks. If you have a favorite cookie jar with an air tight container that would be great. I also was taught a trick by my mother-in-law that has been a game changer. I add a piece of bread to my cookie container, the moisture from the bread keep the cookies moist a bit longer. I know, it sounds crazy but I promise it works!

Can I use different flavor cake mix for this recipe?

You sure can! My family and I are partial to strawberry cake, but you can switch up the cake flavor based on your tastes. Also, you can switch up the cake flavor and turn these cookies into several different holiday cookies. Do a white cake and add red/white/blue candies and you’ve got a festive 4th of July treat. The sky is the limit!

How do I stop my cookies from spreading so much?

This is a common cookie problem, but totally fixable! If you have a silicone baking mat that would be a perfect solution. This type of baking mat grips the bottom of the cookie dough and prevents them from spreading too much. You also can use parchment paper, one of our tips above, this will also help prevent the cookies from spreading.

Enjoy a few of our other favorite cookie recipes here:

Made with pudding mix and white chocolate chips, Banana Pudding Cookies are a fun and delicious twist on a classic favorite.
These Cherry Chocolate Chip Cookies are soft, chewy, and bursting with sweet cherry flavor in every bite. With bits of maraschino cherries and rich chocolate chips, they’re a fun twist on the classic cookie you’ll want to bake right away.
Raspberry Meltaway Cookies truly melt in your mouth, thanks to a soft dough made with cornstarch and powdered sugar. Topped with a simple almond glaze swirled with raspberry jam, they’re as beautiful as they are delicious.
Our recipe for Frosted Strawberry Cookies are made with fresh strawberries for a bright, irresistible flavor. Topped with a luscious strawberry buttercream you’ll absolutely love.
Made with fresh blackberries and a hint of lemon for a bright, fruity flavor. These Blackberry Cookies are simple to make and perfect for any occasion.

Strawberry Cake Mix Cookies come together with just four simple ingredients—cake mix, eggs, butter, and white chocolate chips. Soft, sweet, and full of strawberry flavor, they’re an easy treat everyone will love!

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

GINGERBREAD COOKIES WITH MAPLE ICING

Nellie — Wed, 19 Nov 2025 12:52:41 +0000

Gingerbread Cookies with Maple Icing are soft, warmly spiced holiday cookies topped with a smooth maple glaze that adds the perfect sweet finish.

Recipe Highlights

Classic gingerbread flavor – Warm spices and rich molasses give these cookies that nostalgic holiday taste everyone expects.
Soft but sturdy texture – The cookies bake up tender with crisp edges and hold their shape perfectly for decorating.
Smooth maple icing – The maple glaze adds a sweet, cozy finish that pairs beautifully with the gingerbread spices.
Great for gifting and cookie plates – They look festive, pack well, and stay soft for several days.
Easy make-ahead dough – Chilling overnight deepens the flavor and makes rolling and cutting incredibly simple.

Ingredients in Gingerbread Cookies with Maple Icing

For the Cookies

All-purpose flour – Provides the structure of the dough and helps the cookies hold their shape when baked and decorated.
Cinnamon – Adds warm, sweet spice that deepens the overall gingerbread flavor.
Salt – Balances the sweetness and enhances every spice in the dough.
Nutmeg – Brings a subtle warmth that rounds out the classic holiday flavor profile.
Ginger – The star of the recipe, giving the cookies their signature gingerbread kick and aromatic spice.
Baking soda – Helps the cookies bake evenly with a soft, tender texture.
Unsalted butter – Adds richness and moisture, keeping the cookies soft while giving them great flavor.
Molasses – Essential for true gingerbread taste; adds deep color, moisture, and that unmistakable holiday richness.
Brown sugar – Sweetens the dough while adding caramel notes that pair perfectly with the spices.
Egg – Binds the dough together and helps create a smooth, workable texture.

For the Maple Icing

Powdered sugar – Creates a smooth, glossy icing that spreads easily and sets nicely on the cookies.
Sweet cream creamer or half-and-half – Adds creaminess and thins the icing to the perfect consistency.
Maple syrup – Gives the icing a warm, natural maple flavor that complements the gingerbread beautifully.

Tips & Tricks

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

Chill the dough long enough – An overnight chill helps the spices develop and keeps the cookies from spreading in the oven.
Flour the cutters lightly – A quick dip in flour between each cut keeps the edges clean and prevents sticking.
Re-chill soft dough – If the dough warms up while rolling or cutting, pop it back in the fridge for a few minutes to make it easier to handle.
Adjust icing consistency – Add a little more maple syrup or creamer for a thinner drizzle, or extra powdered sugar for a thicker spreadable glaze.
Let icing dry completely – Give the cookies time to set before stacking or packaging so the glaze stays smooth and intact.

Storage Instructions

Room Temperature: Store the cookies in an airtight container to keep them soft and fresh. They hold up well for several days, and the maple icing will fully set, making them easy to stack without sticking.
Refrigerator: Refrigerating the cookies isn’t necessary, but it can help them stay fresh slightly longer. Keep them in a sealed container so they don’t absorb odors, and let them come back to room temperature before serving for the best texture.
Freezer: You can freeze the baked cookies (with or without icing) for up to two months. If freezing with icing, place parchment between layers so they don’t stick together. Thaw at room temperature, and they’ll taste just as soft and flavorful as the day you made them.

Gingerbread Cookies with Maple Icing Recipe

These soft Gingerbread Cookies with Maple Icing are warmly spiced, easy to roll, and perfect for holiday baking or cookie plates.

Course Cookies

Cuisine American

Keyword Gingerbread Cookies with Maple Icing

Prep Time 20

Cook Time 8

Chill Time 8

Servings cookies

Calories 122kcal

Author Jessica & Nellie

Ingredients

3 cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon nutmeg
2 teaspoons ground ginger
½ teaspoon baking soda
1 cup unsalted butter softened to room temperature
½ cup unsulphured molasses
1 cup light brown sugar packed
1 egg

Icing Ingredients:

2 cups powdered sugar
4 tablespoons sweet cream coffee creamer or half and half
2 tablespoons pure maple syrup

Instructions

In a large bowl, whisk together the flour, spices, salt, baking soda, and brown sugar until fully combined.
Add the butter, molasses, and egg, then mix with your hands until a smooth dough forms.
Shape the dough into a thick disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
Remove the dough from the fridge about 1 hour before rolling. Preheat the oven to 350°F and line baking sheets with parchment paper.
Roll the dough on a lightly floured surface to about ¼ inch thick, then cut into shapes using a 3-inch gingerbread cookie cutter.
Arrange cookies on the prepared sheets and bake for 7–8 minutes, or until the edges are set and slightly crisp.
Transfer cookies to a wire rack to cool completely, then repeat rolling and cutting with remaining dough.
For the icing, whisk powdered sugar with creamer and maple syrup until smooth, then spread or drizzle over cooled cookies.

Nutrition

FAQs

Do I really need to chill the dough overnight?
Yes. It keeps the cookies from spreading, strengthens the gingerbread flavor, and makes rolling much easier.

Can I make them thicker or thinner?
Sure — thicker cookies bake softer, thinner cookies bake crispier. Adjust the bake time slightly.

Does the icing harden enough to stack the cookies?
Yes. Once set, the maple icing becomes firm enough for stacking and packaging.

Can I use dark molasses?
You can. It gives a deeper, richer flavor. Regular molasses gives a more classic gingerbread taste.

More delicious gingerbread cookie recipes to try:

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, 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.

Gingerbread Cookies with Maple Icing are a festive, warmly spiced treat that’s perfect for holiday baking, gifting, and cookie plates all season long.

The post GINGERBREAD COOKIES WITH MAPLE ICING appeared first on Family Cookie Recipes.

CHOCOLATE ORANGE PINWHEEL COOKIES

Nellie — Wed, 29 Oct 2025 19:37:50 +0000

Chocolate Orange Pinwheel Cookies are soft, buttery slice-and-bake cookies with a rich chocolate filling and bright orange flavor. These classic pinwheels look fancy enough for any holiday cookie tray but are surprisingly simple to make! Each swirl delivers the perfect balance of citrus and chocolate in a tender, melt-in-your-mouth cookie.

Recipe Highlights

Beautiful and impressive. These cookies look like they came straight from a bakery window with their perfect chocolate-orange swirls. They’re the kind of cookie that makes people stop and ask, “Did you really make those?”
Soft, buttery texture. Thanks to the combination of butter and cream cheese, the dough bakes up tender, rich, and melt-in-your-mouth soft — never dry or crumbly.
Make-ahead friendly. You can prepare the dough, roll it up, and chill overnight, then slice and bake whenever you’re ready. Perfect for busy holiday schedules or cookie trays that need to be made in stages.
A perfect flavor combo. The brightness of orange zest balances beautifully with the deep, rich flavor of chocolate for a sophisticated yet cozy cookie.
Yields plenty. This recipe makes a lot of cookies, so you’ll have more than enough for gifting, sharing, and of course, keeping a stash for yourself.

Ingredients in Chocolate Orange Pinwheel Cookies

Butter – Softened butter creates a rich, tender base and helps with that classic cookie texture.
Cream cheese – Adds subtle tang and keeps the cookies soft for days.
Sugar – Sweetens the dough and helps the cookies bake to a light golden color.
Egg – Adds structure and helps bind the dough together.
Grated orange peel – Fresh zest gives these cookies a natural citrus fragrance and flavor.
Vanilla extract – Enhances both the dough and filling for a balanced sweetness.
Flour – Provides structure while keeping the dough soft and easy to roll.
Salt – Balances sweetness and deepens flavor.

FILLING INGREDIENTS:

Semi-sweet chocolate chips – Melt into a silky, rich layer for the perfect chocolate contrast.
Cream cheese – Creates a creamy filling that sets beautifully as the cookies bake.
Powdered sugar – Sweetens the filling and keeps it smooth.
Orange juice – Infuses bright citrus flavor and helps the filling spread easily.

Helpful Tips & Tricks

Full instructions for the recipe are on the recipe card below; here are a few helpful tips.

Chill the dough well. The dough needs time to firm up so the layers stay defined when sliced. Overnight chilling not only improves texture but also enhances flavor.
Don’t overbake. These cookies bake quickly and should remain pale, not golden brown. Removing them while still soft ensures they stay tender after cooling.
Use fresh orange zest. Freshly grated peel makes all the difference — it gives a bright citrus note that bottled flavoring just can’t match.
Slice evenly. A sharp knife or piece of unflavored dental floss works best for cutting uniform slices without flattening the dough log.
Double the filling for extra chocolate. If you love a richer swirl, increase the filling by half for a bolder contrast and more decadent flavor in every bite.
Keep the rolls cold while slicing. If one log starts to soften, pop it back into the fridge for a few minutes before continuing to slice.

Storage and Make-Ahead Instructions

Room temperature: Store in an airtight container for up to five days.
Refrigerator: Keeps cookies soft and fresh for up to a week.
Freezer: Freeze baked or unbaked rolls for up to two months. Slice and bake directly from frozen, adding a minute to the bake time.

Chocolate Orange Pinwheel Cookies Recipe

Chocolate Orange Pinwheel Cookies are buttery swirl cookies filled with rich chocolate and bright orange zest for a festive, elegant treat.

Course Cookies

Cuisine American

Keyword Chocolate Orange Pinwheel Cookies

Prep Time 20

Cook Time 10

Chill Time 8

Servings cookies

Calories 74kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
3 ounces cream cheese softened
1 cup sugar
1 egg
1 Tbsp grated orange peel
1 tsp vanilla extract
3 ½ cups flour
1 tsp salt

FILLING:

6 ounces semi-sweet chocolate chips (1 cup)
3 ounces cream cheese softened
½ cup powdered sugar
¼ cup orange juice

Instructions

Make the Dough: Cream the butter, cream cheese, and sugar in a large bowl until light and fluffy (2–3 minutes). Beat in the egg, orange zest, and vanilla extract for another 2–3 minutes.
Add the Dry Ingredients: In a separate bowl, whisk together the flour and salt. Add to the wet mixture and stir just until combined. Cover and chill for about 4 hours.
Prepare the Filling: In a small saucepan, combine the chocolate chips, cream cheese, powdered sugar, and orange juice. Cook over low heat, stirring constantly until smooth and melted. Remove from heat and let cool completely.
Roll and Fill: Divide the chilled dough in half. On a lightly floured surface, roll each half into a 12×10-inch rectangle. Spread half the cooled chocolate filling evenly over each portion of dough.
Roll and Chill: Starting from the long edge, roll up each rectangle tightly like a jelly roll. Wrap each roll in wax paper and chill overnight to firm up the dough for clean slicing.
Slice and Bake: Preheat the oven to 375°F. Unwrap the rolls and slice into ¼-inch thick cookies. Place 2 inches apart on parchment-lined baking sheets. Bake for 8–10 minutes — the cookies should be set but not browned. Cool on the pan for a few minutes, then transfer to a wire rack.

Nutrition

FAQs

Can I freeze the dough?
Yes. After rolling and wrapping, freeze the dough for up to two months. Thaw in the refrigerator before slicing and baking.

Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to three days before rolling and baking.

How should I store baked cookies?
Keep in an airtight container at room temperature for up to five days. For longer storage, freeze the baked cookies and thaw as needed.

Can I use orange extract instead of fresh zest?
Yes, but use sparingly — orange extract is concentrated. A quarter teaspoon equals about a tablespoon of zest.

Can I make these with white chocolate?
Definitely. Swap the semi-sweet chips for white chocolate chips to create a milder, creamier filling that still pairs beautifully with orange.

More Orange Cookie Recipes to Try

Soft and chewy with a creamy fudge topping, Fudge Topped Orange Cookies combine chocolate and orange in the most delicious way.
Frosted Orange Juice Cookies are bright, citrusy treats made with orange juice concentrate in both the dough and the frosting for extra flavor.
Buttery, crisp, and full of citrus flavor, Orange Shortbread Cookies are the perfect pick-me-up for tea time or any time of day.
With tangy orange flavor and a chocolate-dipped look, Chocolate Orange Slice Cookies bake up soft, sweet, and perfect for holiday cookie trays.
Warm cinnamon and bright citrus come together beautifully in Orange Cinnamon Chocolate Chip Cookies, a festive twist on the classic favorite.

These Chocolate Orange Pinwheel Cookies are buttery, elegant, and bursting with flavor — the perfect combination of citrus and chocolate. Whether you bake them for a holiday cookie swap or just because you love orange and chocolate together, they’re guaranteed to become a new seasonal favorite.

The post CHOCOLATE ORANGE PINWHEEL COOKIES appeared first on Family Cookie Recipes.

CRANBERRY PISTACHIO SNOWBALLS

Jessica — Tue, 21 Oct 2025 19:23:47 +0000

Cranberry Pistachio Snowball Cookies made with dried cranberries & pistachios rolled twice in powdered sugar! Perfect holiday Snowball Cookies for cookie trays & gift exchanges.

This unique cookie recipe is new favorite of ours! It’s so simple to make and it has so much flavor packed into every bite that it’s hard to stop eating. With every batch making about 2 dozen cookies, there’s plenty to share with friends and family!

What are cranberry pistachio snowballs?

These small round shortbread cookies contain scattered (chopped) pistachios and dried cranberries in them. Then they’re baked and rolled TWICE in powdered sugar for an awesome powdery white appearance that mimics the classic winter snowball. (This is also how they get their name!)

Cranberry Pistachio Snowball Ingredients

-Confectioners Sugar: We’re going to need 1 ½ cups of powdered sugar but it’s going to be divided between the cookie dough batter and the two coats of sugar at the end.

-Butter: Using ¾ cup of softened butter will get us a rich and buttery cookie that practically melts in your mouth.

-Vanilla Extract: We need 1 teaspoon of vanilla extract to give us a good base. I recommend the high quality stuff as there is a difference, but use what you have on hand.

-Flour: Using 2 cups of all-purpose flour will give us the doughy base for our cookie dough batter.

-Salt: This will help to enhance the other flavors, so make sure you add the ½ tsp of salt that we need.

-Pistachios: ¼ cup of finely chopped pistachios will give us a subtle crunch, color, and savory aspect to these delicious cookies.

-Dried Cranberries: Adding a sweet and sour note are the dried cranberries. We will need ¼ cup of finely chopped cranberries for the perfect cran to cookie ratio.

Cranberry Pistachio Snowballs

Cranberry Pistachio Snowball Cookies made with dried cranberries & pistachios rolled twice in powdered sugar! Perfect holiday Snowball Cookies for cookie trays & gift exchanges.

Course Cookies, Dessert

Cuisine American

Keyword Cranberry Pistachio Snowball Cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 130kcal

Author Jessica & Nellie

Ingredients

1 ½ cup confectioners sugar
¾ cup butter, softened
1 tsp vanilla extract
2 cups flour
½ tsp salt
¼ cup pistachios, finely chopped
¼ cup dried cranberries, finely chopped

Instructions

In a large bowl, add ½ cup of the confectioner’s sugar, butter and vanilla extract. Using an electric hand whisk, whisk the mixture till smooth and creamy.
Add the flour and salt. Whisk on low speed till combined. Add the chopped cranberries and pistachios, whisk to combine.
Chill the batter in the fridge for at least 2 hours.
Preheat oven to 350°F. Line a large baking tray with parchment paper and spray lightly with cooking spray.
Form dough into 1 inch balls and place on baking tray, at least 1 inch apart.
Bake for 10-15 minutes, until the bottom is lightly golden brown. Cool on a wire rack for 5 minutes, then roll in the remaining 1 cup of confectioner’s sugar.
Leave cookies to cool completely, then roll again in confectioner’s sugar.

Notes

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

Nutrition

Why are my snowball cookies flat?

If your cookies fell flat the most common reasons for this to occur would be if you used melted butter or didn’t chill the dough long enough. While we do want softened butter in the dough, melted butter is too soft and won’t hold up as well. In the hot oven a warm dough will “melt” and fall flat instead of staying shaped as we want it to.

Can snowball cookies be frozen?

Yes, these cookies do great when frozen. Simply let them cool completely and then place in an airtight container for up to 3 months. You can toss them in another coating of powdered sugar after they’ve thawed so that they look fresh again.

How to store snowball cookies

Keep your snowball cookies stored in an airtight container at room temperature for up to a week. Any longer than that and the cookies will grow stale.

Cranberry Pistachio Snowball Cookies made with dried cranberries & pistachios rolled twice in powdered sugar! Perfect holiday Snowball Cookies for cookie trays & gift exchanges.

The post CRANBERRY PISTACHIO SNOWBALLS appeared first on Family Cookie Recipes.

PUMPKIN MERINGUE COOKIES

Nellie — Wed, 08 Oct 2025 15:15:24 +0000

Pumpkin Meringues are light, crisp, melt-in-your-mouth cookies with a sweet pumpkin flavor and festive orange color. These adorable treats look like mini pumpkins and make the perfect fall dessert for parties, cookie trays, or Thanksgiving tables!

Recipe Highlights

Light & airy: Each cookie is crisp on the outside with a delicate, cloud-like center.
Perfectly pumpkin: Subtle pumpkin flavor adds a cozy fall twist without being overpowering.
Easy to make: Just a few ingredients and a mixer are all you need—no fancy techniques required.
Festive & fun: The orange color and cute shape make them perfect for fall gatherings or gift boxes.
Naturally gluten-free: Made without flour, these meringues are light, sweet, and allergy-friendly.

What Are Pumpkin Meringues?

If you’ve never made meringues before, think of them as crisp, airy cookies made from whipped egg whites and sugar. When baked low and slow, they dry out rather than brown, leaving you with a cookie that’s crisp, sweet, and almost weightless.

These Pumpkin Meringues take the classic recipe and give it a seasonal spin—lightly flavored with vanilla or pumpkin extract and tinted orange to look like tiny pumpkins. They’re so charming you’ll want to make them all season long, and they taste like sweet pumpkin pie air!

Ingredients in Pumpkin Meringues

Egg whites – The star of the show! Whip to stiff peaks for the signature meringue texture. Make sure there’s no trace of yolk.
Cream of tartar – Helps stabilize the egg whites so they hold their shape.
Salt – A tiny bit balances the sweetness and enhances flavor.
Vanilla extract or pumpkin flavoring – Adds that warm, cozy flavor that makes these meringues irresistible.
Sugar – Gradually added to the egg whites to create glossy, stable peaks.
Orange gel food coloring – Gives the meringues their fun, pumpkin-like hue. Avoid liquid coloring—it can deflate the mixture.

Tips & Tricks for Perfect Meringues

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

Keep the bowl completely clean. Any trace of grease or yolk will prevent the egg whites from whipping up properly. Wipe the bowl and beaters with vinegar or lemon juice before starting to ensure they’re spotless.
Add the sugar gradually. Dumping it in too quickly can deflate the meringue and make it gritty. Slow and steady is key—adding one tablespoon at a time helps dissolve the sugar completely for a smooth texture.
Use gel food coloring only. Liquid food coloring adds moisture and can cause the meringues to collapse. Gel or powder color gives bright results without affecting texture.
Don’t open the oven door. Meringues need a consistent, low temperature to dry out. Opening the door releases heat and humidity, which can make them sticky or cause cracks.
Pipe evenly for best results. Try to keep each meringue the same size so they bake uniformly. If you want them to look like pumpkins, pipe them in a slightly squat shape using a large closed star tip and use a small green sprinkle or chocolate stem once cooled.
Let them cool completely in the oven. This slow cooling process prevents cracks and gives them that signature light, crisp bite.

Storage Instructions

Room Temperature: Store in an airtight container for up to 1 week. Keep them in a cool, dry place—moisture is the enemy of crisp meringues.
Freezer: You can freeze meringues for up to 2 months. Store in a sealed container with parchment between layers. Thaw at room temperature before serving; don’t refrigerate, as humidity softens them.

Pumpkin Meringues Recipe

Pumpkin Meringues are light, crisp cookies flavored with pumpkin and tinted orange— easy, festive, and perfect for fall dessert trays!

Course Cookies

Cuisine American

Keyword Pumpkin Meringues

Prep Time 20

Cook Time 1

Servings cookies

Calories 25kcal

Author Jessica & Nellie

Equipment

large closed star piping tip

Ingredients

½ cup egg whites no trace of yolk
1 tsp cream of tartar
¼ tsp salt
1 tsp pumpkin flavoring or vanilla extract
1 ½ cup sugar
Orange gel food coloring

Instructions

Preheat the oven: Set to 250°F and line two baking sheets with parchment paper.
Start the meringue: In the bowl of a stand mixer, combine egg whites and cream of tartar. Mix on medium speed for about a minute until frothy and bubbly.
Add sugar slowly: Add sugar one tablespoon at a time, letting the mixer run for 30–60 seconds between each addition. Don’t rush this step—it helps create a smooth, glossy texture.
Whip to stiff peaks: Continue mixing for about 10 minutes until the mixture forms stiff, shiny peaks that hold their shape.
Add color & flavor: Mix in vanilla or pumpkin flavoring and a few drops of orange gel food coloring. Scrape down the sides to fully incorporate.
Pipe the meringues: Transfer the mixture to a piping bag fitted with a large closed star tip. Pipe mound-shaped cookies onto the prepared baking sheets—about the size of a ping pong ball.
Bake & cool: Bake for 1 hour, then turn off the oven. Leave the meringues inside for another hour to cool slowly without opening the door. This helps them dry completely and stay crisp.

Nutrition

FAQs

Why did my meringues crack or flatten? Usually it’s from overmixing or baking at too high a temperature. Keep your oven low and steady, and make sure to let them cool gradually in the oven.
Can I use liquid food coloring? It’s best not to—liquid coloring adds moisture and can ruin the texture. Gel or powdered coloring gives better control and vibrant results.
What’s the best way to get stiff peaks? Make sure your mixing bowl and beaters are completely clean, and that the egg whites are at room temperature before whipping.
Can I flavor these with something else? Absolutely! Try maple extract, almond extract, or a hint of cinnamon for a fall-inspired twist.
Can I make these ahead of time for a party? Yes! Meringues are great make-ahead treats since they last up to a week at room temperature. Just store them airtight to keep them crisp.

More delicious pumpkin cookie recipes to try:

Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.

These Pumpkin Meringues are crisp, light, and perfectly pumpkin-flavored — an easy, elegant way to add a festive touch to any fall dessert table.

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