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

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

Recipe Highlights

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

Ingredients in Cheesecake Cookies

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

Tips for the Best Cheesecake Cookies

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

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

Storage Instructions

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

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Cheesecake Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Cheesecake Cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 25 cookies

Calories 216kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Nutrition

Calories: 216kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 143mg | Potassium: 102mg | Fiber: 1g | Sugar: 15g | Vitamin A: 337IU | Calcium: 47mg | Iron: 1mg

FAQs

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

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

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

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

More delicious cheesecake cookie recipes to try:

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

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

The post CHEESECAKE COOKIES appeared first on Family Cookie Recipes.

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.

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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 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 24 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

Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 100mg | Potassium: 26mg | Fiber: 1g | Sugar: 8g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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.

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!

1. 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.
2. 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. 
3. 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.

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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 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12 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.

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

Cherry Pie Cookies came to be when I was craving cherry pie today, but didn’t really feel like whipping up a pie crust. So instead, I made Nellie’s Super Soft Sugar Cookies and translated them into Cherry Pie Cookies!  They’re so easy and taste delicious- I think they’d be gorgeous on a holiday table. Enjoy!

Tips to get the PERFECT Cherry Pie Cookies:

Three kitchen items make these cookies come together really fast.

1. First, you’re going to need a mini muffin tin, since that’s what you bake the cookie cups in.
2. The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. Add this to your wish list because it’s one of my all-time used small appliances ever!
3. The third item is a cookie scoop! Since you bake these cookies in a mini muffin tin, you don’t really have to worry about shape. But using a cookie scoop enables you to measure out the same amount of cookie dough for each cookie cup, and it makes the process super fast. They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies.

Cherry Pie Cookie recipe ingredients

Here’s what you’ll need to make our Cherry Pie Cookies:

–Sugar: You will need 1 cup ofgranulated sugar to make sure that these cookie cups turn out sweet and delicious

–Butter: Use 1/2 cup of softened butter to make the cookies richer in taste.

–Egg: Using one egg will help to get the dough to bind together well.

–Vanilla: Use a teaspoon of vanilla extract to help enhance the flavors in the dough.

–Sour cream: Adding in 1/3 cup of sour cream will give the cookies the most incredible texture and moist flavor.

–Salt: Use 1/2 teaspoon of this natural flavor enahcner to make your cookies turn out great tasting.

–Baking soda: 1/2 teaspoon of baking soda will make the cookies puff up as they bake and turn out lovely.

–Flour: Use 2 cups of all-purpose flour for the gluten base of the dough recipe.

–Cherry pie filling: You will need 1 can of cherry pie filling to use for filling all of the cookie cups.

Optional: White chocolate, for drizzling on top

Enjoy!

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Cherry Pie Cookies

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate. 

Course Cookies

Cuisine American

Keyword cookie cups

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 30 cookies

Calories 113kcal

Author Jessica & Nellie

Ingredients

Ingredients:

• 1 cup sugar
• 1/2 cup softened butter
• 1 egg
• 1 tsp. vanilla
• 1/3 cup sour cream
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 cups flour
• 1 can cherry pie filling
• Optional: White chocolate for drizzling on top

Instructions

Instructions:

• Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
• With a hand mixer, cream together sugar and butter. Add egg and vanilla.
• In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth.
• Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth – it will all bake the same.
• Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}
• Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the cherries to go. Don’t push through cookie completely. 
• Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. 
• Open the can of cherry pie filling and transfer to a bowl. Use a fork to fill each cookie cup with cherries. 
• Drizzle tops with melted white chocolate, if desired. Enjoy!

Nutrition

Serving: 30g | Calories: 113kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 89mg | Potassium: 35mg | Sugar: 6g | Vitamin A: 160IU | Vitamin C: 0.7mg | Calcium: 8mg | Iron: 0.5mg

How to store Cherry Pie Filling Cookies

Store in the refrigerator. Cookies can be completely made and assembled up to 8-12 hours ahead of time. If any longer, make cookies earlier, then add filling just prior to serving.

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

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

Magical Marshmallow Surprise Cookies made easy with sugar cookie mix, butter, an egg & rainbow twist marshmallows and festive sprinkles for a delightful, tasty treat!

These delightful marshmallow sugar cookies are as easy as they are enchanting! Made with store-bought sugar cookie mix, each cookie is crowned with a soft, gooey magical marshmallow twist baked right into the center for a sweet surprise! Once cooled, they’re topped with a swirl of creamy vanilla frosting and a shower of colorful sprinkles for extra fun. Perfect for parties, holidays, or a whimsical treat with the kids — no fancy ingredients or mixers needed, just pure melt-in-your-mouth goodness!

Highlights of this Marshmallow cookie

• Simple steps & ingredients. You’ll appreciate how easy this recipe is. It uses a pre-made sugar cookie mix and common ingredients, making both preparation and cleanup quick.
• This recipe is customizable. You can swap marshmallows, sprinkles, or frosting to match your taste or occasion. They are perfect for parties, get-togethers, or even as after-school snacks. They add a fun and colorful touch that kids and adults enjoy alike.
• Kid friendly! Kids can help make these cookies, too. Just remind them to be careful around hot baking sheets and when placing marshmallows inside the warm cookies.

Marshmallow Sugar Cookie Ingredients

Marshmallow twists: The secret to these delightful cookies is Sophie Pops Magical Marshmallows Twists. But them online or in your local grocery store in the candy isle.

Cookie mix: You need one 17.5-oz package of your favorite sugar cookie mix.

Butter: Add ½ cup of butter (1 stick), softened, to the dough. I used salted butter to mellow out the sweetness of this sugar cookie. But unsalted butter works great too!

Egg: Use one large egg is needed to help form the dough. 

Frosting: Grab a 16-oz tub of frosting, any flavor or brand will do. I used a store bought tub of vanilla frosting. Buttercream and cream cheese frosting will both be delicious here! Chocolate will also work since the marshmallows taste like the classic marshmallow flavor. Try using leftover homemade frosting if you have some on hand. For more whimsical touches, add some food coloring to your frosting!

Colored sprinkles: I used India Tree Nature’s Colors Carnival mix but you can use any kind you have on hand or brand you prefer. The more colorful the better!

Tips for making Marshmallow Sugar Cookies

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

1. Marshmallow placement: I do not recommend stuffing the dough balls with the marshmallows in the centers before baking. The marshmallows will melt and disappear into the cookies and make a rather ugly cookie. 
2. Baking tips for great results: Be sure to bake the cookies most of the way before adding the marshmallows. This ensures the marshmallows keep their gooey texture and colorful appearance.
3. To create perfectly rounded cookies: Grab a cup or bowl slightly larger than your cookie and place it over your warm cookie so the cookie is inside of the cup or bowl. Gently swirl in small circular motions around the cookies until your cookie is reshaped into a perfect circle. This must be done while the cookies are warm and soft enough to reshape without cracking. 

How long are these magical marshmallow cookies good for?

Store leftover cookies in an airtight container and keep on the counter for about 3 days.  

These can be stored longer for up to 3 months in the freezer, in an airtight container or freezer bag. I recommend stacking these cookies in between layers of parchment paper to avoid sticking to one another. The texture of the marshmallow may change slightly after freezing, but will still taste amazing!

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Magical Marshmallow Surprise Cookies Recipe

Magical Marshmallow Surprise Cookies made easy with sugar cookie mix, butter, an egg & rainbow twist marshmallows and festive sprinkles for a delightful, tasty treat!

Course Cookies, Dessert

Cuisine American

Keyword Magical Marshmallow Surprise Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12 cookies

Calories 416kcal

Author Jessica & Nellie

Ingredients

• 12 Sophie Pops Magical Marshmallows Twists
• 17.5 oz Sugar Cookie Mix
• ½ cup butter 1 stick softened
• 1 large egg
• 16 oz vanilla frosting
• Colorful Sprinkles

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Place the 12 marshmallow twists in the freezer to firm up a bit while you make the cookies.
• In a large bowl combine the sugar cookie mix, butter, and egg. Mix until a soft dough forms.
• Divide the dough into 12 portions, weighing just under 2 ounces each, and roll into balls. Make an indention with your thumb in the center of each dough ball. (This will help when we later place our marshmallows in the centers.)
• Place 6 dough balls about 3 inches apart on a baking sheet. Bake for 10 minutes- the cookies will be underbaked still. Remove baking sheet from oven and carefully press 1 marshmallow twist into the center of each cookie. Marshmallows should go all the way through the cookie, hitting the baking sheet.
• Return cookies to oven and bake for another 2-3 minutes, or until the marshmallows are puffy and cookies are very lightly golden. (Cookies will continue to set up after they’re removed from the oven. Avoid overbaking to prevent dry cookies. )
• Remove baking sheet from the oven and allow cookies to cool for 3 minutes. Use the back of a spatula to gently press the marshmallow level with the tops of the cookies. Gently transfer to a wire rack to cool for at least 30 minutes before frosting.
• Once cooled, frost cookies with about 2 tablespoons of frosting, covering up the magical marshmallow. Top with sprinkles. Serve & enjoy!

Notes

These marshmallow cookies will stay fresh for up to 3 days if stored in an airtight container at room temperature.

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

Nutrition

Calories: 416kcal | Carbohydrates: 65g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 259mg | Potassium: 21mg | Fiber: 0.01g | Sugar: 47g | Vitamin A: 256IU | Calcium: 6mg | Iron: 0.3mg

Can I make this cookie recipe ahead of time?

Yes! These are great made ahead of time and can be stored on the counter for about 3 days. The marshmallow will not lose a little elasticity once cooled, but is still gooey, stretchy and colorful. 

Why do I need to freeze the marshmallows before pressing into the centers?

Using cold marshmallows helps in a couple of ways: 

• Easier handling- they are easier to work with when pressing them on the hot cookies.
• Better texture by slowing the melting process. Using cold marshmallows allows them to keep their shape longer in the oven and prevents disappearing into the cookies. 

How do I keep the marshmallow from melting into the dough? 

This recipe bakes the sugar cookies for 10 minutes before pressing the semi-frozen marshmallows in the centers of the cookies. Much of the marshmallows will stick out of the cookie- that’s perfectly fine. Then we bake the cookies for another 2-3 minutes. Remove from the oven and let cool for 3 minutes, then press flat the marshmallows with the back of a spatula. This process allows for a perfectly in-tact marshmallow. These cookies are not marshmallow stuffed, but rather marshmallow pressed and crowned. 

When do I add the marshmallows?

After the cookies have baked for about 10 minutes, then you press the marshmallows into the centers of the cookies, bake for another 2-3 minutes, or until the marshmallow is puffed up and the cookie is lightly golden. 

Can I frost the cookies while they’re still warm?

It is best to allow them to completely cool before frosting so the frosting doesn’t melt. 

Are there any variations of this cookie recipe?

Absolutely! Use any sprinkles you desire! Change up the flavor of the frosting! Make your own sugar cookie mix and buttercream frosting. Use regular marshmallows or homemade marshmallows. Try adding some food coloring to the sugar cookie dough for some extra fun! 

You can also create your own holiday or special party themed cookies! Color coordinate your Magical Marshmallow Sugar Cookies by using different colored sprinkles and use food coloring to make tinted sugar cookie dough or frosting! Perfect for Valentine’s Day, Easter, Christmas, birthdays, etc! 

Try more of our favorite frosted sugar cookies here:

• Try these Watermelon Sugar Cookies for a fun summertime treat your kids will love!
• Our recipe for Cream Cheese Sugar Cookies taste like they came from a bakery! With basic ingredients and simple steps you can have store quality cookies right at home.
• Make a batch of Buttercream Flower Cookies for your next celebration or gathering. They make a beautiful addition to your dessert table!
• For soft, pillowy treats try these Frosted Strawberry Cookies or these Frosted Lemon Sugar Cookies. They taste delicious and are pretty too!
• A delightful twist on a classic treat, try these Buttermilk Sugar Cookies! They are melt in your mouth good.
• Switch up the flavor a bit with these Frosted Brown Sugar Cookies. With a rich brown sugar flavor these cookies are simply delicious!

Magical Marshmallow Surprise Cookies made with a simple cookie mix and a couple other basic ingredients. Festive sprinkles add a delightful pop of color to create this tasty treat!

The post MARSHMALLOW SURPRISE COOKIES appeared first on Family Cookie Recipes.

Raspberry Meringues made easy with Jell-O, egg whites, sugar, chocolate chips & pecans! Light & airy raspberry cookies with lovely flavor.

Looking for a fresh twist on a classic meringue cookie, look no further! The chocolate chips and pecans bring a delightful crunch and rich taste, making this easy meringue recipe a bit more interesting. Adding a simple chocolate topping ties everything together for a sweet finish!

What makes this recipe stand out from others?

• This recipe uses raspberry gelatin powder to add a unique twist to traditional meringues. The gelatin not only gives subtle fruity flavor but also helps stabilize the meringue, making it light and airy.
• The combination of chocolate chips and pecans adds a delightful contrast in texture. The mini chocolate chips melt just right without overwhelming the delicate meringue, while the pecans provide a nice crunch.
• This meringue recipe is straightforward and quick to make. It calls for simple ingredients that many people already have at home.

Ingredients for Raspberry Meringues Cookies

Egg whites: You need 3 egg whites for the base of the cookie recipe.

Gelatin: Use 3 TBSP of raspberry gelatin powder, rounded, not level, to help stabilize the meringue.

Sugar & Salt: Adding ¾ cup of sugar sweetens these treats perfectly, while ⅛ tsp salt balances flavors.

White vinegar: The addition of white vinegar ensures the meringue holds its shape well during baking.

Add ins: For amazing flavor and texture, add mini chocolate chips and finely chopped pecans.

Cookie topping: Combine semisweet chocolate chips with shortening to create the smooth, rich topping.

Key Tips for Making Meringue Cookies

1. Use room temperature egg whites to achieve maximum volume quickly. Avoid any yolk contamination, as fat prevents the whites from whipping properly.
2. Add gelatin powder gradually with sugar to stabilize the meringue and infuse raspberry flavor evenly. Don’t overbeat, or the texture could become grainy.
3. Cooling meringues in the oven after baking helps dry them without cracks.

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

Raspberry meringues stay fresh for up to 5-7 days when stored in an airtight container. They should be kept in a cool, dry place away from moisture to avoid becoming sticky or soft.

For longer storage, these cookies can be frozen up to one month.

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Raspberry Meringue Recipe

Raspberry Meringues made easy with Jell-o, egg whites, sugar, chocolate chips & pecans! Light & airy meringue cookies with lovely flavor.

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Raspberry jello Meringues

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 90 cookies

Calories 30kcal

Author Jessica & Nellie

Ingredients

• 3 egg whites
• 3 TBSP raspberry gelatin powder rounded TBSP, not level
• ¾ cup sugar
• 1 tsp white vinegar
• ⅛ tsp salt
• 1 ½ cups mini chocolate chips
• ½ cup finely chopped pecans

Chocolate Drizzle:

• ¼ cup semisweet chocolate chips
• 1 tsp shortening

Instructions

• Preheat oven to 250°F. Line 2 baking sheets with parchment and set aside.
• Place egg whites in a small mixing bowl; let stand and room temperature for 30 minutes. Beat the egg whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 TBSP at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts.
• Use a medium scoop to measure out about 1 TBSP portions onto parchment lined baking sheets. Bake at 250°F for 20-25 minutes or until firm to the touch. Turn oven off; leave the cookies in the oven with the door ajar for about 1-1/2 hours or until cool.
• In a microwave or saucepan, melt the chocolate chips and shortening; stir until smooth. You can either drizzle the chocolate over the cookies or spoon a small amount on wax or parchment paper, then set each cookie on the dollop of chocolate. (If you opt to cover each cookie bottom with chocolate, you'll need about 1/2 cup chocolate chips.) Let sit to cool.

Notes

Store meringues in an airtight container on the counter; they stay fresh for about 1 week. 

Freeze cookies for up to 1 month in an airtight container or ziplocked bag. 

Nutrition

Calories: 30kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 8mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.1mg

How do you ensure meringues come out light and airy?

Use clean, grease-free bowls and beat egg whites until stiff peaks form. Add sugar gradually, ensuring it fully dissolves to create a stable meringue. Gently fold in gelatin and other mix-ins to keep air pockets intact.

How can you incorporate chocolate chips without them sinking?

Toss chocolate chips in a small amount of cornstarch or powdered sugar before folding them in. This helps distribute the chips evenly and prevents them from settling at the bottom while baking.

Love these meringue cookies? Try more of our favs here:

• Try this easy recipe with incredible flavor for Chocolate Andes Mint Meringue Cookies. With a few simple ingredients you can have a delightful treat in no time!
• Switch up the flavor profile with these Lemon Meringue Pie Cookies. A delightful twist on a classic cookie!
• A fun holiday treat are these Mint Chocolate Chip Meringue Cookies. They are elegant and make a wonderful addition to any dessert table.
• Simplify the flavor with these Easy Vanilla Meringue Cookies. Make them with just 5 ingredients and minimal effort!
• For pure indulgence, whip up a batch of these Chocolate Dipped Peppermint Meringues. A perfect gift for your next cookie exchange!

Raspberry Meringues made with a few basic ingredients that you probably already have on hand! This easy meringue recipe creates light & airy cookies with amazing flavor.

The post RASPBERRY MERINGUES appeared first on Family Cookie Recipes.

Delightful Poppy Seed Thumbprint Cookies made with butter, sugar, egg yolks & flour, then topped with strawberry jam or lemon curd for a bright fruity flavor!

There’s something very Spring-like about these lemon poppy seed cookies! Even if the weather’s cruddy, I bake up a batch and they just brighten the day. They’re very pretty cookies, which I love! But they also taste divine. I can’t decide which I enjoy more, the cookies topped with jam or the ones with lemon curd. I guess I like to alternate. Try both and tell me what you think!

Tips for Successful Thumbprint Cookies:

• Softened butter is critical for creaming the butter and sugar together properly. If your butter isn’t already soft, you can try microwaving it on defrost for 20 seconds or so.
• Use what jam you have on hand! I love strawberry jam. You can also make the lemon curd yourself or buy some from the store.
• I added in vanilla extract but I also think they’d be lovely with almond extract.

Poppy Seed Thumbprint Cookie Ingredients

Butter: For rich tasting cookies, use 1 cup of room temperature butter( 2 sticks).

Sugar: You’ll need granulated sugar for chewy, sweet treats.

Eggs: Add 2 egg yolks only to the cookie dough.

Vanilla extract: Enhance the flavors with vanilla extract.

Flour: 2 cups of all-purpose flour is the base of this cookie recipe.

Poppy seeds: A couple tablespoons of poppy seeds is a great addition to these cookies.

Salt: Use ½ tsp of salt to balance the flavors well.

Jam: You need ¼ cup of strawberry jam and/or lemon curd. Use one or both for these cookies, both are delicious!

Powder sugar: Dust the cookies with powdered sugar, if desired.

Tips for getting the right Thumbprint Cookie Shape

There are 3 simple things I do to get the perfect shape for my thumbprints:

1. Shape before baking. I like to use a small ½ teaspoon to create the well in each ball of cookie dough before baking. Make sure the cookie is circle, then just press the teaspoon right on top.
2. Shape After baking. The cookie will flatten as it bakes and sometimes the well is still obvious, and sometimes it just seems to disappear! It’s ok, once the cookies come out of the oven I take the same ½ teaspoon and gently press into the cookies to create the divot again.
3. Bake, then fill, then bake a little more. You’ll notice I bake the cookie dough, then fill the thumbprints, then place the cookies back in the oven for just 2-3 minutes so that the jam or lemon curd settles nicely into the cookies.

How long are these thumbprint cookies good for?

Your cookies will stay fresh for about 1 week if stored in an airtight container at room temperature. For longer freshness, keep them in the fridge.

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Poppy Seed Thumbprint Cookie Recipe

Delightful Poppy Seed Thumbprint Cookies made with butter, sugar, egg yolks & flour, then topped with strawberry jam or lemon curd. Perfectly sweet cookies with bright fruity flavor baked with buttery crisp edges.

Course Cookies, Dessert

Cuisine American

Keyword Poppy Seed Thumbprint Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 24 cookies

Calories 154kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter 2 sticks, at room temperature
• ⅔ cup granulated sugar
• 2 egg yolks
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 TBSP poppy seeds
• ½ tsp salt
• ¼ cup strawberry jam
• ¼ cup lemon curd
• powdered sugar for dusting

Instructions

• Prep: Preheat the oven to 375°F. Line two cookie sheets with parchment paper and set them aside.
• Dough: In a large mixing bowl, cream the butter and sugar on medium-high speed with an electric mixer until light and fluffy. This should take about 2-3 minutes. Add in the egg yolks and the vanilla extract, mix again to combine.
• Add the flour, poppy seeds, and salt. Mix until incorporated and the dough comes together into a ball. If desired, chill the dough in the refrigerator for 30 minutes (this is optional).
• Shape: Form the dough into 1-inch-sized balls that are perfectly round and then place them onto the prepared baking sheets. Using the backside of a ½ tsp measuring spoon, press an indent into the center of the cookies to create a crater.
• Bake: Place the cookie sheets into the preheated oven and bake for 8-9 minutes.
• Fill: Remove the baking sheet from the oven and if the indents look shallow, press them in again. Then, fill each indentation with strawberry jam or lemon curd.
• Continue to bake in the oven for an additional 2-3 minutes or until the jam has melted slightly and the edges of the cookies are lightly golden in color. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Dust lightly with powdered sugar. Serve and enjoy!

Notes

These thumbprint cookies will stay fresh for up to 5-7 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.

Nutrition

Calories: 154kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 119mg | Potassium: 24mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 258IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg

Can you freeze these jam filled cookies?

Yes! You can freeze the cookies for up to 3 months. Just be sure to separate them with parchment paper before placing them in a freezer-safe container.

The secret to getting rich, chewy texture in thumbprint cookies

Using a combination of butter and egg yolks contributes to a rich and chewy texture. Make sure not to overmix the dough as well!

Why is it essential to use just egg yolks in some cookie recipes?

Using just egg yolks adds richness and moisture without making the cookies too puffy. This helps achieve the desired chewy texture in thumbprint cookies.

What is the best way to soften butter?

When you want softened or room temperature butter (65 degrees F) and don’t have any on hand, follow these simple tips for warming it up quickly without overheating and melting the butter. Softened butter is needed to incorporate with the dough for a seamless smooth consistency so getting your butter to the proper temp is important.

Here are some ways to warm up your cold stick of butter:

• Let it sit on the counter for 1 hour prior to making your cookie recipe.
• Slice the butter into tablespoon sized pieces and place into a warmed glass for 10-15 minutes. A glass right out of the dishwasher or a measuring glass warmed with water in the microwave (before disposing of the water) are both great options.
• Warm a small clean kitchen towel and wrap your sticks of butter (in the wrappers) for a few minutes.
• I like to use a warmed tall drinking glass and place the wrapped sticks of butter in the cup before turning it over on the counter for several minutes.

Want more Thumbprint cookie recipes? We’ve got you covered!

• Our recipe for caramel pecan thumbprint cookies is an easy dough to prepare! The pecan coating combined with the warm caramel is so delicious.
• These delightful jam thumbprint cookies are so buttery and soft, a classic cookie that everyone enjoys. Mix up the jam flavor for new and exciting cookies every time!
• Change up the filling with this peanut butter thumbprint cookie recipe. Nothing beats the flavor of the sweet peanut butter fudge filling!
• For a tart fruit flavor, give these raspberry jam thumbprint cookies a try. Serve these up for your next family gathering or celebration, they make a great addition to any dessert table.
• A fruity, decadent dessert are these chocolate strawberry thumbprint cookies that you need to try! The rich flavor of chocolate combined with the sweetness of strawberries is simply heavenly.

Poppy Seed Thumbprint Cookies are made with simple ingredients such as sugar, butter, and egg yolks. They are then topped with a lemon curd or strawberry jam, whichever you prefer!

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

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

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

Recipe Notes for Lemon Cookies

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

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

Lemon Sandwich Cookie Ingredients

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

Sugar: Add granulated sugar for perfectly chewy cookies.

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

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

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

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

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

Lemon Cream Filling

Butter: Softened butter creates a creamy, rich filling.

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

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

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

Tips for making Lemon Sandwich Cookies

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

Freezing & Storage

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

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Lemon Sandwich Cookie Recipe

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

Course Cookies, Cookies, Dessert, treat

Cuisine American

Keyword Lemon Sandwich Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 12 hours hours

Total Time 12 hours hours 25 minutes minutes

Servings 48 cookies

Calories 79kcal

Author Jessica & Nellie

Ingredients

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

Lemon Cream Filling

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

Instructions

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

Notes

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

Nutrition

Calories: 79kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 41mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 116IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg

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

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

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

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

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

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

Try more sweet, cookie sandwich recipes here:

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

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

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

Lemon Meringue Pie Cookies made with a buttery shortbread cookie topped with tangy lemon curd & toasted meringue for a delightful twist on a classic!

This recipe makes 10 large, bakery-style cookies that are a delightful cross between a lemon thumbprint cookie and lemon meringue pie! They’re perfect for Spring and add a festive touch to your Easter table.

Recipe Notes

Before you make these lemon cookies, here are a few things you’ll want to know:

• I include a recipe for homemade lemon curd, but you can use store bought. It’s found near the jam at the grocery store.
• Likewise, I give a recipe for homemade meringue, but you can use marshmallow fluff instead, to save time. It actually pipes really well and tastes amazing toasted. It does have a different flavor than traditional meringue, so keep that in mind.
• These cookies need to be refrigerated once assembled!
• Instead of making 10 large cookies, you can make 20 smaller cookies.

Ingredients Needed for Lemon Meringue Pie Cookies

BUTTER: You’ll add 1 cup salted butter, softened to the cookie dough

SUGAR: ⅔ cups granulated sugar adds the sweet element to the dough

EGG: You need just 1 egg yolk

VANILLA: 1 teaspoon vanilla extract

DRY INGREDIENTS: You’ll need 2 ¼ cups flour and  2 teaspoons cornstarch to contribute towards the texture of the cookie.

LEMON CURD: I supply a homemade recipe, but you can use 1 cup store bought lemon curd instead.

MERINGUE: Just 2 things are needed for meringue, 4 egg whites and ¾ cup sugar 

Tips for Making Lemon Meringue Pie Cookies

1. Shape the cookies to hold the lemon curd. Take the ball of dough and either use a spoon or small measuring scoop to flatten and create sides of the cookie. I used clean hands!
2. Shape them again AFTER baking. Sometimes when the cookies bake, they lose the indentation. So while the cookies are warm, gently re-shape them as needed.
3. You’ll need a kitchen torch to toast the meringue. But if you don’t have one, an electric lighter will work just fine! You just need to gently hover the flame over the meringue until it’s lightly browned. Done!

How to Store Meringue Cookies

These cookies need to be refrigerated to keep all the toppings fresh. Store them in an airtight container in the fridge for up to 3 days.

They can also be frozen for up to 1 month. Just give them adequate space and do not stack them of course.

Print

Lemon Meringue Pie Cookies Recipe

Lemon Meringue Pie Cookies made with a buttery shortbread cookie topped with tangy lemon curd & toasted meringue for a delightful twist on a classic!

Course Cookies, Dessert

Cuisine American

Keyword Lemon Meringue Pie Cookies

Prep Time 30 minutes minutes

Cook Time 14 minutes minutes

Total Time 44 minutes minutes

Servings 10

Calories 465kcal

Author Jessica & Nellie

Ingredients

Cookies

• 1 cup salted butter softened
• ⅔ cups sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 2 ¼ cups flour
• 2 tsp cornstarch
• 1 cup lemon curd

Homemade Meringue*

• 4 egg whites
• ¾ cup sugar

Instructions

• Preheat the oven to 375°F. Line a baking sheet with parchment and set aside.
• Cream together the butter and sugar until light and fluffy. Add in the egg yolk and vanilla extract. Mix in the flour and cornstarch.
• Separate the dough into 10 equal sized balls and place on prepared baking sheet. Using a large spoon or small measuring cup create an indentation in the middle of the cookie dough ball.
• Use your hands to form a bigger indentation in the middle and make sure to press the sides up a bit, this will hold the curd after baking.
• Bake the cookies for 12-15 minutes until slightly golden brown.
• While the cookies are still warm, use a spoon to press the indentation back in case it lost its shape any during baking.
• Once the cookies are cool, spoon some lemon curd into each cookie. Set aside.
• To make the meringue: add the sugar and egg whites in a double boiler over simmering water. Whisk the egg whites and sugar together constantly until the mixture reaches 160°F. Carefully pour the mixture into the bowl of your stand mixture and using the whisk attachment whip until stiff glossy peaks form.
• Once stiff peaks form, transfer the meringue to a piping bag. (Or ziploc bag with the corner snipped off.)
• Pipe the meringue onto the cookies. Using a kitchen torch, carefully brown the meringue. Enjoy!

Notes

How to Make Lemon Curd:

Add 1 ½ cups sugar, zest from 1 lemon,  ½ cup lemon juice and 4 egg yolks to a medium sized saucepan. Whisk over medium heat until completely combined. Whisk constantly until the curd reaches 170°F and has thickened up. Slice up ½ cup butter. Remove pan from the heat and stir in the butter until all melted and combined. Curd will thicken as it cools. 

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 465kcal | Carbohydrates: 64g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 235mg | Potassium: 58mg | Fiber: 1g | Sugar: 42g | Vitamin A: 593IU | Calcium: 13mg | Iron: 1mg

How to Make Lemon Curd

•  1 ½ cups sugar
•  Zest of one lemon
•  ½ cup lemon juice
•  4 egg yolks
•  ½ cup salted butter

Add the sugar, lemon zest, lemon juice and 4 egg yolks to a medium sized saucepan. Whisk over medium heat until completely combined. Whisk constantly until the curd reaches 170°F and has thickened up. Slice up the butter. Remove from the heat and stir in the butter until all melted and combined. Curd will thicken as it cools. 

What does Meringue Taste Like?

Meringue is a unique addition! It’s very light and airy, almost foamy. It has a bit of sweetness and kind of melts in your mouth once you eat it. It’s a delightful compliment to the lemon curd it sits on top of. Don’t skip the toasting step as it adds even more flavor and texture.

More lovely lemon cookies

We adore lemon cookies! Here are more we love:

Similar to these cookies, we made a simple Lemon Pie Cookie recipe topped with whipped cream! Equally pretty, these Pink Lemonade Cookies are perfect for baby showers.

Oreo lovers, check out these EASY Cake Mix Oreo Cookies that are even better than Cakesters!

These White Chocolate Lemon Cookies are like traditional chocolate chip cookies with a twist!

We crossed two favorites in these Lemon Oatmeal Cookies; they have delicious flavor and texture.

The post LEMON MERINGUE PIE COOKIES appeared first on Family Cookie Recipes.

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

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

Pinwheel Cookies- A Fun & Delicious Treat

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

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

Variations of this Pinwheel Cookie Recipe

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

Ingredients For Pink Pinwheel Cookies

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

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

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

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

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

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

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

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

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

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

Step by step on how to make Pink Pinwheel Cookies

Dough

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

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

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

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

Layer & shape dough

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

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

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

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

Chill

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

Bake 

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

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

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

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

Print

Old Fashioned Pink Pinwheel Cookies

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

Course Cookies, Dessert, Desserts

Cuisine American

Keyword Old Fashioned Pink Pinwheel Cookies, Pinwheel Cookies

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 24 cookies

Calories 122kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Notes

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

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

Nutrition

Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 187IU | Calcium: 16mg | Iron: 1mg

Storage and Shelf Life for Pinwheel Cookies

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

Tips for ensuring pinwheel cookies maintain their shape

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

What is the best way to soften butter?

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

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

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

Tips for making sliced sugar cookies

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

For more incredible sugar cookie recipes, try these:

• Chocolate Sugar Cookies
• Mini Sugar Cookie Bites
• Blueberry Sugar Cookies
• Popsicle Sugar Cookies
• Sugar Cookie Bars
• Coconut Sugar Cookies
• Sour Cream Sugar Cookies
• Butter Sugar Cookies
• Frosted Strawberry Cookies
• Best Fruit Pizza Cookies
• Fall Cut Out Sugar Cookies
• Lucky Charms Sugar Cookies
• Buttermilk Sugar Cookies
• Watermelon Sugar Cookies
• Cream Cheese Sugar Cookies
• Crispy Sugar Cookies
• Lemon Sugar Cookie Bars

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

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