Slice and Bake Cookies Archives - 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.

CHOCOLATE NEAPOLITAN COOKIES

Jessica — Mon, 11 Aug 2025 21:37:10 +0000

Chocolate Dipped Neapolitan Cookies are buttery cookies with chocolate, strawberry & coconut flavors, baked & dipped in chocolate! Tasty, beautiful cookies reminiscent of Neapolitan ice cream!

I think these cookies are the perfect addition to a holiday cookie tray! They’re unique, delicious and I love the nostalgic flair!

The signature of these Neapolitan cookies lies in the distinct layers. We add strawberry flavor and red food coloring for a vibrant berry note, coconut extract and flaked coconut for texture and tropical flavor, and chocolate fudge to create a deep, rich layer. Dipping the cookies in melted semi sweet chocolate gives them a polished, decadent coating that complements all three flavors beautifully!

Highlights of Chocolate Neapolitan Cookies

The dough uses common baking staples like butter, sugar, and eggs.
This recipe stands out for layering three flavors in one cookie, enhanced by natural extracts and emulsions. The coconut, strawberry, and chocolate layers each bring a distinct taste while blending seamlessly into a nostalgic treat.
The final touch is dipping a corner in chocolate! Don’t skip it; it adds the perfect touch!

Neapolitan Chocolate Dipped Cookie Ingredients

Butter: For a rich tasting cookie, use 1 cup of butter in the dough.

Sugar: Adding 1 ½ cups of sugar creates a sweet, chewy treat.

Egg: Mix in one egg to help bind the ingredients together well.

Extract: Enhance the cookie dough by adding in vanilla extract.

Flour: The structure of this dough is 2 ½ cups of flour.

Baking powder: Help the cookies rise as they bake with 1 ½ tsp of baking powder.

Salt: Balance the flavors by using salt in the dough mixture.

Strawberry layer: You need 1 tsp of strawberry emulsion (or extract) and 4 drops red food coloring for this cookie layer.

Coconut layer: Add ½ cup of flaked coconut, blended, and ½ tsp of coconut extract for amazing flavor.

Chocolate layer: 4 tsp of chocolate fudge (or chocolate syrup) gives this layer a decadent taste that pairs perfectly with the other two layers.

Chocolate coating: Dip the cookies in a mixture of ½ cup of semisweet chocolate chips and 1 tsp of shortening.

Tips for making Neapolitan Cookies

Full instructions are below, but here are a few tips for making these layered cookies:

Line the loaf pan with parchment so the block comes out easily after chilling. If you don’t have parchment or wax paper, you can use foil sprayed with non-stick spray.
Don’t skimp on the chiling! You can freeze the cookie bar for 4 hours, or refrigerate overnight. If you take the cookie bar out and it’s too solid it’s hard to cut, let it sit out for 10-15 minutes, then slice.
Don’t worry about shaping, as the cookies bake they’ll even out!
Be sure to dip the corners in melted chocolate. It adds a special something!

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

Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a sealed bag for up to 3 months.

Chocolate Dipped Neapolitan Cookies

Chocolate Dipped Neapolitan Cookies are buttery cookies with chocolate, strawberry & coconut flavors, baked & dipped in chocolate! Tasty, beautiful cookies reminiscent of Neapolitan ice cream!

Course Cookies, Dessert, Dessert

Cuisine American

Keyword Chocolate Neapolitan Cookies

Prep Time 30

Cook Time 14

Chill Time 4

Total Time 4 44

Servings cookies

Calories 82kcal

Author Jessica & Nellie

Ingredients

Base Dough

1 cup butter
1 ½ cups sugar
1 egg
1 tsp vanilla extract
2 ½ cup flour
1 ½ tsp baking powder
½ tsp salt

Additions – 3 separate bowls

1 tsp strawberry emulsion or extract
4 drops red food coloring optional
½ cup flaked coconut blended
½ tsp coconut extract
4 tsp chocolate fudge or chocolate syrup

Dipping Chocolate

½ cup semisweet chocolate chips
1 tsp shortening

Instructions

Line a 9×5 loaf pan with wax or parchment paper; set aside.
In a mixing bowl, cream the butter and sugar. Beat in the egg and vanilla extract. In a separate bowl combine the flour, baking powder, and salt; gradually add the dry ingredients to the creamed mixture and stir well.
Divide dough into thirds, place each portion in a smaller mixing bowl. Add strawberry emulsion extract and red food coloring to one portion and mix it until uniform; spread it evenly into the bottom of the prepared pan.
Add blended coconut and coconut extract to second portion; mix & spread evenly over the strawberry layer.
Add hot fudge to third portion and mix to incorporate. Spread this over the coconut layer. Cover the pan and freeze for 4 hours, or refrigerate overnight.
Unwrap loaf, remove it from the pan, and cut in half lengthwise. Cut each portion into ¼-inch slices. Place 2-inches apart on ungreased baking sheets. Bake at 350°F for 12-14 minutes or until edges are lightly browned. Transfer to wire racks to cool.
In a microwave or saucepan, melt the chocolate chips and shortening, stirring until smooth. Dip each cookie diagonally into chocolate. Place on wire racks until set. Serve & enjoy!

Notes

Store these chocolate dipped cookies in an airtight container at room temperature for up to 1 week. Or in the refrigerator to extend shelf life up to 10 days.

For longer storage, you can freeze these cookies in a sealed bag or airtight container, for up to 3 months. Add the chocolate coating AFTER they are defrosted, for best results.

Nutrition

How long should I freeze this cookie dough?Do I have to wait overnight for best results?

Freeze the dough for at least 4 hours before baking to help it firm up. While overnight freezing improves flavor and texture, it’s not mandatory.

Best way to melt chocolate chips for dipping?

Melt chocolate chips with shortening in a microwave-safe bowl in 20-30 second intervals. Stir between intervals until smooth to avoid burning.

What alternate ingredients can I use for the layers in this recipe?

You can substitute strawberry with raspberry or cherry extract. For coconut, try almond or vanilla extract. Replace chocolate fudge with cocoa powder mixed into the dough for that layer.

Can Neapolitan Cookies be modified for vegan dietary preferences?

Yes, substitute butter with plant-based margarine or coconut oil. Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of a regular egg. Choose dairy-free chocolate chips for dipping.

For more unique cookie recipes, try our favorites here:

Our recipe for Watermelon Slice and Bake Cookies are made to look just like slices of watermelon! Their festive appearance makes them the perfect addition to any summer gathering or celebration.
These Chocolate Turtle Cookies are perfect for anyone who loves chocolate, caramel, and pecans. With the caramel surprise filling, they are a unique twist on traditional chocolate chip cookies.
For two amazing desserts in one, try these Cheesecake Stuffed Funfetti Cookies. Oure recipe creates an indulgent treat made with premade cheesecake & cookie dough.
This recipe for Honey Bun Cookies is not only easy to follow, but only requires a few simple ingredients too! A soft, chewy cookie dough topped with a drizzle of creamy icing makes for a perfect treat.
Have a baseball fan in the family? Make these Chocolate Baseball Cookies that are always a hit with any crowd!

Chocolate Dipped Neapolitan Cookies are three layers of delicious buttery cookies dipped in chocolate for a decadent finish!

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

LEMON SANDWICH COOKIES

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

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

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

Recipe Notes for Lemon Cookies

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

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

Lemon Sandwich Cookie Ingredients

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

Sugar: Add granulated sugar for perfectly chewy cookies.

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

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

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

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

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

Lemon Cream Filling

Butter: Softened butter creates a creamy, rich filling.

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

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

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

Tips for making Lemon Sandwich Cookies

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

Freezing & Storage

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

Lemon Sandwich Cookie Recipe

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

Course Cookies, Cookies, Dessert, treat

Cuisine American

Keyword Lemon Sandwich Cookies

Prep Time 15

Cook Time 10

Chill Time 12

Total Time 12 25

Servings cookies

Calories 79kcal

Author Jessica & Nellie

Ingredients

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

Lemon Cream Filling

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

Instructions

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

Notes

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

Nutrition

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

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

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

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

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

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

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

Try more sweet, cookie sandwich recipes here:

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

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

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

CHOCOLATE DIPPED PISTACHIO COOKIES

Nellie — Wed, 19 Feb 2025 21:31:04 +0000

Chocolate Dipped Pistachio Cookies are soft and chewy pistachio cookies coated with dark chocolate. Freeze the dough and then slice and bake when ready to eat!

Pistachios are so delicious in cookies. They add the perfect crunch and just the right amount of flavor to a simple cookie recipe. Dip the cookies in dark chocolate for the most perfect flavor combination!

Why you’ll love this Chocolate Dipped Pistachio Cookie Recipe

Simple ingredients. This recipe uses very simple and easy-to-find ingredients. You may even find that most of the ingredients for these cookies are already in your home and pantry.
Easy to follow steps. None of the steps in this recipe are too complicated so even novice cookie bakers should have a pretty easy time whipping the dough together. Just grab a mixing bowl and an electric mixer and you’re good to go!
Make the dough ahead of time. After making the dough, roll it into a log and freeze until ready to slice and bake. You only need to freeze the dough for a couple of hours, but you can leave it in the freezer for longer if needed.

Ingredients in Chocolate Dipped Pistachio Cookies

Pistachios – You will need a cup of pistachios, with the shells removed. Make sure to hydrate them before adding to the cookie dough. Save a few extra nuts to chop and sprinkle on top of the dipped cookies.

Butter – Make sure the butter is softened to room temperature before mixing with the other ingredients. For best results, use real butter.

Sugar – Just 1/2 cup of sugar adds the perfect amount of sweetness to the cookie dough.

Egg – One large egg will bind all of the other ingredients together.

Flour – All-purpose flour works best, but you can use a gluten-free substitute if needed.

Vanilla extract – The higher the quality of the vanilla, the better. I have found that using vanilla bean paste adds a much more intense vanilla flavor when baking.

Dark chocolate chips or melting wafers – You can use milk chocolate or semi-sweet if you prefer. You can’t go wrong with chocolate!

How to make Chocolate Dipped Pistachio Cookies

Preparation of the Pistachios: Soak the pistachios in water for at least 1-2 hours to hydrate them. You can soak them for up to 6 hours. Drain them and dry them with paper towels. Set aside.

Making the Dough: Cream the butter and sugar and then add the vanilla extract and egg.

Mix in the flour and the hydrated pistachios that have been dried with paper towels. Mix everything until just combined.

Forming and Freezing: Place the dough on a sheet of plastic wrap. Roll it into a cylinder or candy shape, making sure to seal the ends well. Freeze until firm.

Baking and cooling: Slice the dough and bake the cookies. Cool before dipping in melted chocolate and topping with chopped pistachios.

Chocolate Dipped Pistachio Cookie Recipe

Chocolate Dipped Pistachio Cookies are soft and chewy pistachio cookies coated with dark chocolate. Freeze the dough and then slice and bake when ready to eat!

Course Cookies

Cuisine American

Keyword Chocolate Dipped Pistachio Cookies

Prep Time 15

Cook Time 12

Freeze Time 2

Servings cookies

Calories 302kcal

Author Jessica & Nellie

Ingredients

1 cup pistachios
½ cup butter softened to room temperature
½ cup sugar
1 egg
1 ½ cups all-purpose flour
1 tsp vanilla extract
1 cup dark chocolate chips or melting wafers
Chopped pistachios for decoration

Instructions

Preparation of the Pistachios: Soak the pistachios in water for at least 1-2 hours to hydrate them. You can soak them for up to 6 hours. Drain them and dry them with paper towels. Set aside.
Making the Dough: In a large bowl, cream together the butter and sugar until smooth and creamy (about 2-3 minutes). Add the vanilla extract and egg, and continue beating for 2-3 minutes. Add the flour and the hydrated pistachios that have been dried with paper towels. Mix everything until just combined.
Forming and Freezing: Place the dough on a sheet of plastic wrap. Roll it into a cylinder or candy shape, making sure to seal the ends well. Freeze the dough for at least 2 hours or until firm.
Baking and cooling: Preheat the oven to 350°F. Remove the dough from the freezer and discard the plastic wrap. Cut the dough into slices about 1/2 inch thick. Place the dough slices on a baking sheet lined with parchment paper, leaving space between them to prevent sticking while baking. Bake the cookies for 12 minutes or until the edges are slightly golden.
Once the cookies are baked, let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Decoration: Place the dark chocolate chips in a small glass bowl. Microwave for 30 seconds and then stir. Microwave in 20-second intervals, stirring in between each one until the chocolate is melted and smooth. Be careful not to overheat or the chocolate will seize.
Drizzle the chocolate on top of the cookies, or dip half of each cookie in the chocolate. Sprinkle chopped pistachios on the cookies while the chocolate is still wet, and then set them on waxed paper until the chocolate is set.

Notes

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

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

Nutrition

Tips for making pistachio cookies:

Pistachios: Make sure the pistachios are well-dried before incorporating them into the dough to avoid moisture affecting the cookie texture.
Chilled Dough: Freezing the dough before baking helps maintain the cookies’ shape and prevents them from spreading too much in the oven.
Dark Chocolate: Use good quality dark chocolate for better flavor. You can choose between high cocoa percentage chocolate for a more intense flavor or a milder one if you prefer a sweeter taste.
Spacing on the Baking Sheet: Leave enough space between the cookies on the baking sheet to allow them to expand without sticking to each other.
Cooling: Allow the cookies to cool completely on a cooling rack before decorating to ensure the chocolate adheres well and doesn’t melt.

How to store Chocolate Dipped Pistachio Cookies

The cookies will stay fresh in an airtight container at room temperature for several days. You can also freeze the baked and decorated cookies, ensuring they are well-wrapped to prevent them from drying out.

More delicious pistachio recipes to try:

We love cookies! These Toasted Pistachio Chocolate Chip Cookies are incredible, and Pistachio Pudding Cookies are delicious too…and easy to make!
If you’re in the mood for cake, you need to try this Pistachio Pineapple Cake – it’s so light and sweet! Pistachio Bundt Cake starts with a cake mix – it doesn’t get much easier than that!
This Easy Pistachio Salad recipe is perfect for a side dish or dessert that you can take to potlucks.

Chocolate Dipped Pistachio Cookies are soft and chewy pistachio cookies coated with dark chocolate. Freeze the dough and then slice and bake when ready to eat!

The post CHOCOLATE DIPPED PISTACHIO COOKIES appeared first on Family Cookie Recipes.

OLD FASHIONED PINK PINWHEEL COOKIES

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

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

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

Pinwheel Cookies- A Fun & Delicious Treat

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

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

Variations of this Pinwheel Cookie Recipe

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

Ingredients For Pink Pinwheel Cookies

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

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

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

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

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

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

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

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

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

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

Step by step on how to make Pink Pinwheel Cookies

Dough

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

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

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

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

Layer & shape dough

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

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

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

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

Chill

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

Bake

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

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

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

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

Old Fashioned Pink Pinwheel Cookies

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

Course Cookies, Dessert, Desserts

Cuisine American

Keyword Old Fashioned Pink Pinwheel Cookies, Pinwheel Cookies

Prep Time 30

Cook Time 12

Total Time 42

Servings cookies

Calories 122kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Notes

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

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

Nutrition

Storage and Shelf Life for Pinwheel Cookies

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

Tips for ensuring pinwheel cookies maintain their shape

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

What is the best way to soften butter?

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

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

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

Tips for making sliced sugar cookies

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

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

For more incredible sugar cookie recipes, try these:

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

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

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

WATERMELON SLICE & BAKE COOKIES

Jessica — Mon, 24 Jun 2024 16:56:55 +0000

Watermelon Slice and Bake Cookies are a tender summer butter cookie that’s made to look like slices of watermelon, complete with a green sprinkle rind and mini chocolate chip seeds!

These summer cookies are perfect for a summer picnic or barbecue, and are a fun and festive addition to any dessert table. Slice and bake cookies mix up quickly, then chill and slice to keep that tender buttery texture.

What Makes Watermelon Slice and Bake Cookies Special

Watermelon Slice and Bake Cookies are a unique and creative twist on traditional cookies. These cookies are made to look like slices of watermelon, complete with a green rind, pink center, and black seeds. The fun and festive appearance of these cookies make them the perfect addition to any summer gathering or celebration.

Beyond their charming appearance, watermelon cookies are special because of their delicious buttery flavor. These cookies are made with a combination of butter, powder sugar, flour, and watermelon flavoring, resulting in a rich and indulgent taste. These cookies are sure to delight both children and adults alike, and are the perfect addition to any summer dessert table!

Why You’ll Love This Slice & Bake Cookie Recipe

Unique and Festive: These cookies are made to look like slices of watermelon, which makes them a fun and festive addition to any party or gathering. The vibrant colors and unique design are sure to impress your guests and add a touch of whimsy to your dessert table.
Lovely Butter Flavor: These cookies have a lovely buttery flavor that pairs perfectly with the sweetness of the watermelon flavoring. The combination of flavors is sure to satisfy your sweet tooth and leave you wanting more.
Perfect for All Ages: Watermelon Slice and Bake Cookies are a fun and playful treat that is perfect for all ages. Kids will love the colorful design, while adults will appreciate the delicious flavor and unique presentation.

Ingredients for Watermelon Cookies

Flour: You will need 1 cup of all-purpose flour for the structural base of this cookie dough.

Powder sugar: Using ½ cup of powdered sugar in this recipe makes the cookies soft and chewy.

Salt: Balance the flavors in these treats well by adding ¼ tsp of salt.

Butter: For rich tasting cookies with amazing texture, use ½ cup of butter (1 stick).

Egg: Add 1 large egg yolk for a creamy cookie dough that results in soft, delicious cookies.

Milk: Help moisten the dough by adding 1 tsp of milk to the dough.

Watermelon flavoring: You will need ¼ tsp of watermelon flavoring to give these cookies an amazing taste.

Food coloring: Make these cookies look like watermelon by adding 1-2 drops of pink food coloring to the dough.

Chocolate chips: Using 3 rounded TBSP of mini chocolate chips will create the “seeds” in the watermelon for a fun and festive appearance.

Colored sugar: Rolling the dough in 2-3 TBSP of green decorating sugar creates the green “rind” for these creative treats!

How to make Slice & Bake Watermelon Cookies

Dough

Start by using a food processor or KitchenAid mixer to pulse the flour, powdered sugar, and salt together until combined. Then add in the butter and pulse/mix until the mixture is a sandy texture.

Then add in the egg yolk, milk, watermelon flavoring, and food coloring. Continue to mix the dough until all the ingredients are well incorporated. Fold in the chocolate chips and mix until they’re well distributed.

After that remove the dough from the mixer and form it into a 2.5″ wide log, wrap it in plastic wrap and refrigerate for 2 hours until firm.

Prep & assemble

Get the oven preheating to 350 degrees. Also line two baking sheets with parchment paper and set them aside. Now remove the cookie log from the fridge and let it sit for about 10 minutes.

Next spread the green sugar on a plate; then unwrap the dough and roll the log in the sugar to coat the outside well. I used about a ¼ of the bottle of green sugar- you’ll have to roll it several times to get it all covered, use your fingers to fill in the bare spots if needed.

Proceed to slice the dough into just larger than ¼” slices and arrange on the prepared baking sheets. I got 12 rounds from my cookie log. Then cut each cookie round in half, so that you have “slices” of watermelon.

Bake

Place the cookies in the preheated oven and bake for 12-14 minutes, or until the cookies are golden brown around edges.

Let the cookies cool on the baking sheet before transferring them to a serving platter. Serve and enjoy!

Watermelon Slice and Bake Cookies

Watermelon Slice and Bake Cookies are a tender summer butter cookie that's made to look like slices of watermelon, complete with a green sprinkle rind and mini chocolate chip seeds!

Course Cookies, Dessert, Dessert

Cuisine American

Keyword Watermelon Slice and Bake Cookies

Prep Time 20

Cook Time 14

Chill Time 2

Total Time 2 34

Servings cookies

Calories 79kcal

Author Jessica & Nellie

Ingredients

1 cup all-purpose flour
½ cup powdered sugar
¼ tsp salt
½ cup butter 1 stick
1 large egg yolk
1 tsp milk
¼ tsp watermelon flavoring
1-2 drops pink food coloring
3 TBSP mini chocolate chips
2-3 TBSP green decorating sugar for rolling

Instructions

Dough: Use a food processor or KitchenAid mixer to pulse the flour, powdered sugar, and salt together until combined. Add in the butter and pulse/mix until the mixture is a sandy texture.
Add in the egg yolk, milk, watermelon flavoring, and food coloring. Continue to mix the dough until all the ingredients are well incorporated. Fold in the chocolate chips and mix until they’re well distributed.
Remove the dough from the mixer and form it into a 2.5″ wide log, wrap it in plastic wrap and refrigerate for 2 hours until firm.
Prep & assemble: Get the oven preheating to 350 degrees. Line two baking sheets with parchment paper and set them aside. Remove cookie log from the fridge and let it sit for about 10 minutes.
Spread green sugar on a plate; then unwrap the dough and roll the log in the sugar to coat the outside well. I used about a ¼ of the bottle of green sugar- you’ll have to roll it several times to get it all covered. Use your fingers to fill in the bare spots.
Slice the dough into just larger than ¼" slices and arrange on the prepared baking sheets. I got 12 rounds from my cookie log. Then cut each cookie round in half, so that you have "slices" of watermelon.
Bake: Place cookies in the preheated oven and bake for 12-14 minutes, or until the cookies are golden brown around edges.
Let the cookies cool on the baking sheet before transferring them to a serving platter. Serve and enjoy!

Notes

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

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

Nutrition

How long are watermelon sugar cookies good for?

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

If you want to store them longer, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw the cookies at room temperature before serving and enjoying.

When do you serve these festive cookies?

Watermelon slice and bake cookies are a fun and festive treat that can be served at any time of year. They are particularly well-suited for summer gatherings, picnics, and barbecues. They also make a great addition to a dessert table at birthday parties or other festive events.

How do you achieve the texture of a rich and buttery cookie?

To achieve the texture of a rich and buttery cookie in a slice and bake form, it’s important to use high-quality ingredients and to follow the recipe instructions carefully. Be sure to use real butter, and make sure it is softened to room temperature before you begin. Also, overmixing the dough can result in tough, dry cookies. Finally, be sure to chill the dough thoroughly before slicing and baking to ensure that the cookies hold their shape and bake evenly.

Tips for slice & bake 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.

Watermelon Slice and Bake Cookies are a tender summer butter cookie that’s made to look like slices of watermelon, complete with a green sprinkle rind and mini chocolate chip seeds!

For delicious summertime cookie recipes, try more here:

Watermelon Slice and Bake Cookies are a delicious and unique take on a classic slice & bake recipe. These watermelon cookies are made to look like everyone’s favorite summertime fruit, green rind and black seeds and all!

Watermelon Slice and Bake Cookies are a tender summer butter cookie that’s made to look like slices of watermelon, complete with a green sprinkle rind and mini chocolate chip seeds!

The post WATERMELON SLICE & BAKE COOKIES appeared first on Family Cookie Recipes.

PB and J SLICE & BAKE COOKIES

Jessica — Mon, 17 Jun 2024 17:06:01 +0000

PB&J Slice and Bake Cookies are buttery cookies with classic peanut butter and jelly flavors everyone loves!

Slice and bake cookies are a tasty treat that combine the nutty flavor of peanut butter with the sweet and fruity taste of jelly. These peanut butter jelly cookies are easy to make and are perfect for a snack, dessert, or even as a gift for friends and family.

History of Peanut Butter & Jelly Cookies

The history of these cookies can be traced back to the early 1900s, when peanut butter first became widely available in the United States. The idea of adding jelly to peanut butter cookies likely originated in the 1950s, when peanut butter and jelly sandwiches became a popular lunchtime staple. As people began experimenting with different ways to enjoy this classic combination, peanut butter and jelly cookies quickly became a favorite.

Today, there are countless variations of peanut butter and jelly cookie recipes, with different types of jelly, peanut butter, and other ingredients. Some recipes call for crunchy peanut butter, while others use smooth. Some use grape jelly, while others opt for strawberry or raspberry. Despite the many variations, one thing remains constant: peanut butter and jelly cookies are a beloved treat that has stood the test of time.

Why You’ll Love This PB&J Cookie Recipe

Easy to Make: This recipe is simple and easy to make, requiring only a few basic ingredients that are likely already in your pantry.
Perfect for All Ages: These cookies are a hit with both kids and adults alike. The combination of sweet jelly and creamy peanut butter is a classic flavor that everyone loves.
Versatile: This recipe is highly versatile and can be customized to suit your preferences. You can use any flavor of jelly or jam that you like, or even substitute it with Nutella or chocolate spread. You can also experiment with different types of peanut butter, such as crunchy or smooth, to achieve different textures.

Peanut Butter & Jelly Cookie Ingredients

Butter: You need ½ cup of butter, softened, to give the dough the fats needed for the cookies to be moist.

Sugar: Using ½ cup of sugar will make the cookies soft and chewy.

Peanut butter: Add in ½ cup of creamy peanut butter for amazing flavor in this cookie recipe.

Strawberry jam: For even more great taste, you will want to add in ½ cup of strawberry jam.

Egg: Help bind the ingredients together by adding in 1 large egg.

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

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

Baking powder: One of the leavening agents in this recipe is 1 ½ tsp. of baking powder.

Baking soda: Using ½ tsp. of baking soda as the second leavening agent will help these cookies puff up nicely as they bake.

Salt: Adding ½ tsp. of salt will help balance all the different ingredients to create a wonderfully flavored treat.

Peanuts: For an amazing crunchy in these cookies, use ½ cup of chopped peanuts.

How to make PB&J Slice and Bake Cookies

Cooke dough

In a large bowl, cream the butter and sugar using an electric mixer. Next, add the peanut butter and strawberry jam. Beat again until ingredients are well combined.

Then add in the egg and vanilla extract, beat until smooth.

After that, in a separate small bowl, whisk the flour, baking powder, baking soda and salt together. Proceed to add the dry ingredients to the wet butter mixture in 2 additions, mixing well after each addition until no dry flour streaks remain.

Now add in the peanuts and stir well.

Chill dough

Continue to divide the dough into 2 equal portions and shape each portion into an 8-inch long log. Then wrap each log with plastic wrap and place in the refrigerator to chill for at least 6 hours.

Bake

Once the dough has been chilled, get the oven preheating to 350°F and line baking sheets with parchment paper.

Then grab the cookie dough from the fridge and discard the plastic wrap from each log. Cut the cookie dough into ¼ inch slices and arrange about 2 inches apart on the prepared baking sheets.

Place them in the preheated oven and bake for about 12 minutes until golden. Let them stand on the cookie sheets for 5 minutes before removing to wire rack to cool completely.

Serve and enjoy!

Variations of Peanut Butter & Jelly Cookies

Gluten-Free: For those who are gluten intolerant, there are several gluten-free options for making peanut butter and jelly cookies. One option is to use almond flour or coconut flour instead of wheat flour. Another option is to use gluten-free oats to make oat flour. It is important to note that when using gluten-free flours, the texture and taste of the cookies may differ from the original recipe.

Vegan: To make vegan peanut butter and jelly cookies, one can substitute the butter with coconut oil or vegan butter. For the eggs, a common substitute is flax eggs, made by mixing ground flaxseed with water. Additionally, there are vegan-friendly jelly options available, such as fruit preserves made without gelatin.

Low-Sugar: For those who are looking for a healthier option, there are ways to reduce the sugar content in peanut butter and jelly cookies. One option is to use natural sweeteners such as honey or maple syrup instead of refined sugar. Another option is to use unsweetened peanut butter and jelly. Additionally, reducing the amount of jelly used in the recipe can also lower the sugar content.

PB&J Slice and Bake Cookies

PB&J Slice and Bake Cookies are two classic flavors that have been enjoyed together for generations. These flavors are often found in sandwiches, but they can also be combined in a variety of other ways, including these delicious peanut butter and jelly cookies.

Course Cookies, Dessert

Cuisine American

Keyword PB&J Cookies, PB&J Slice and Bake Cookies

Prep Time 10

Cook Time 12

dough chilling 6

Total Time 6 22

Servings cookies

Calories 68kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup sugar
½ cup creamy peanut butter
½ cup strawberry jam
1 large egg
1 tsp. vanilla extract
2 ½ cups flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup chopped peanuts

Instructions

Cooke dough: In a large bowl, cream the butter and sugar using an electric mixer. Add the peanut butter and strawberry jam. Beat again until combined.
Add egg and vanilla. Beat until smooth.
In a separate small bowl, whisk the flour, baking powder, baking soda and salt together. Add the dry ingredients to the butter mixture in 2 additions, mixing well after each addition until no dry flour streaks remain.
Add in the peanuts and stir well.
Chill dough: Divide the dough into 2 equal portions and shape each portion into an 8-inch-long log. Wrap each log with plastic wrap and place in the refrigerator to chill for at least 6 hours.
Bake: Get the oven preheating to 350°F and line baking sheets with parchment paper.
Grab the cookie dough from the fridge and discard the plastic wrap from each log. Cut the cookie dough into ¼ inch slices and arrange about 2 inches apart on the prepared baking sheets.
Bake for about 12 minutes until golden. Let them stand on the cookie sheets for 5 minutes before removing to wire rack to cool completely. Serve and enjoy!

Notes

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

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

Nutrition

Tips for making soft and chewy peanut butter cookies

To make soft and chewy peanut butter cookies, you can use a combination of butter and shortening in the recipe. Adding an extra egg yolk can also help make the cookies more tender. You can also slightly underbake the cookies to keep them soft and chewy.

How can I prevent my peanut butter cookies from crumbling?

To prevent peanut butter cookies from crumbling, make sure to use enough fat in the recipe. You can also add a little extra flour or oats to help bind the cookies together. It’s important not to overbake the cookies as they can become dry and crumbly.

What are some creative variations of peanut butter cookies?

Some creative variations of peanut butter cookies include adding chocolate chips, M&Ms, or chopped nuts to the dough. You can also make sandwich cookies by spreading jelly or Nutella between two cookies. Another option is to make peanut butter thumbprint cookies and fill them with jam or caramel.

PB&J Slice and Bake Cookies are buttery cookies with classic peanut butter and jelly flavors everyone loves!

What is the best way to store peanut butter cookies?

The best way to store peanut butter cookies is in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to three months in a freezer-safe container or bag.

How can I make jelly-filled cookies without the jelly leaking out?

To make jelly-filled cookies without the jelly leaking out, you can use a thicker jelly or jam. You can also make a well in the cookie dough and freeze it for a few minutes before adding the jelly. Another option is to use a piping bag to add the jelly to the center of the cookie.

Try more of our favorite Peanut Butter Cookie recipes here!

PB&J Slice and Bake Cookies a wonderful dessert that combines the flavor of peanut butter with the sweet taste of jelly. These delicious peanut butter and jelly cookies are great for parties, casual gatherings or even to exchange in holiday baking parties.

PB&J Slice and Bake Cookies are buttery cookies with classic peanut butter and jelly flavors everyone loves!

The post PB and J SLICE & BAKE COOKIES appeared first on Family Cookie Recipes.

PATRIOTIC SWIRLED SUGAR COOKIES

Nellie — Fri, 30 Jun 2023 14:54:17 +0000

Patriotic Swirled Sugar Cookies are fun, festive and perfect for the Fourth of July, Memorial Day, or Labor Day. A delicious sugar cookie recipe that is perfect for the holidays!

I really love making sugar cookies (and eating them!), but I don’t always love the time and effort involved in frosting them. These sugar cookies are absolutely beautiful (and delicious!) without any frosting at all! Using red and blue food coloring makes the cookies patriotic, but you can use different colors to fit any occasion or holiday.

PATRIOTIC SWIRLED SUGAR COOKIES

These patriotic cookies are made by dividing sugar cookie dough into 3 equal portions. Add red coloring to one portion and blue to another, leaving the last one plain. Press and twist the three colors together to create a swirled dough that can be chilled and sliced before baking. No need to roll out the dough or cut out shapes, and no frosting is necessary either!

WHY MAKE PATRIOTIC SUGAR COOKIES?

Fun and colorful! You can use any colors of food coloring that you want. You can use red and green for Christmas, orange and green for Halloween, pink and purple for a princess party, etc.
No frosting needed. Don’t have to time to frost a bunch of sugar cookies? These ones are so pretty and tasty, you don’t even need frosting. Of course, you can always add frosting if you’d like.
Easy! Besides the gel food coloring, you only need a few other basic ingredients. The cookies look fancy, but the swirled effect is actually very simple to achieve. Once the colors are swirled together, you can just slice and bake the cookies!

TIPS FOR MAKING THE BEST SUGAR COOKIES

Sugar cookie dough is sticky, but once it’s sufficiently chilled, it’ll be perfect. Resist the urge to add more flour to the dough before chilling! If you add too much flour, the ratio of wet to dry ingredients is off and the cookies end up drier and more crumbly.
Do not melt the butter! The butter needs to be softened (at room temperature). Using melted butter will ruin the cookies.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan. They will just slide right off in perfect shape!
Make sure that you don’t slice the dough too thin. You want the dough to be about 1/4″ thick. If the dough is too thin, your cookies will be crispy and hard and easily breakable. But if the dough is too thick, the cookies may not bake all the way through the middle.
Make sure not to over bake your cookies. They may not even look totally done on the tops, but if the bottoms start to brown, I take mine out and they are perfect!

Ingredients in Patriotic Swirled Sugar Cookies

Flour – You will need two cups of all-purpose flour to make the sugar cookies.

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

Salt – Just a little bit of salt will help to bring out all of the other flavors in the cookies.

Butter – For best results, use real butter. Make sure the butter is softened to room temperature before adding to the sugar.

Sugar – You will need a cup of sugar to give the sugar cookies the traditional sweetness and consistency.

Eggs – Two eggs will help to bind everything together.

Vanilla extract – The higher the quality of the vanilla, the better.

Almond extract – This is optional, but I love the flavor of almond extract. Remember that a tiny bit goes a long way!

Gel food coloring – Gel food coloring produces much more vibrant colors than regular food coloring. Use any colors you’d like!

Sprinkles – Another optional ingredient, but who doesn’t love sprinkles?! Add them on top before baking.

How to make Patriotic Swirled Sugar Cookies

Prepare the cookie dough

To begin, gather all the ingredients needed for the recipe, including all-purpose flour, baking powder, salt, butter, granulated sugar, eggs, vanilla extract, almond extract, red and blue gel food coloring, and an assortment of red, white, and blue sprinkles.

In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures that the dry ingredients are well combined and evenly distributed throughout the dough.

In a large mixing bowl, cream the butter and sugar together until light and fluffy, which should take about 2-3 minutes. Then, add the eggs one at a time, beating until fully incorporated. Mix in the vanilla and almond extract and beat for another 2-3 minutes.

Slowly add the flour mixture to the wet ingredients and mix until well combined. Be careful not to overmix the dough, as this can result in tough cookies.

Coloring the Dough

Divide the dough into three equal parts, each about ¾ cup. Add red gel food coloring to one part and blue gel food coloring to another part, leaving the third part plain. This can be done in your mixer or kneaded with your hands or a spoon.

Add food coloring gradually, mixing the dough until you reach the desired color intensity. Keep in mind that the dough will lighten slightly as it bakes, so don’t worry if the colors seem too dark.

Forming and Chilling the Dough

Roll each dough ball into a log, each about 12 inches long, and place them together (2 logs on the bottom and 1 log on top in the middle). Gently press the logs together and twist to create a swirled effect. Once twisted together, compress the log until it’s 8-9 inches in length and about 2½-3 inches in diameter. Tightly wrap in plastic.

Chill the dough log in the refrigerator for at least 1 hour or until firm. To prevent one side from being flat, chill the dough vertically in a tall cup.

Once chilled, slice the dough into 1/4-inch thick rounds and place them on a prepared baking sheet, spacing at least 2 inches apart. Top with sprinkles.

Bake the cookies

Bake for 10-12 minutes or until the cookies are firm. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Patriotic Swirled Sugar Cookies

Patriotic Swirled Sugar Cookies are fun, festive and perfect for the Fourth of July, Memorial Day, or Labor Day. A delicious sugar cookie recipe that is perfect for the holidays!

Course Cookies

Cuisine American

Keyword Patriotic Swirled Sugar Cookies

Prep Time 30

Cook Time 10

Chill Time 1

Servings cookies

Calories 88kcal

Author Jessica & Nellie

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
Red and blue gel food coloring
Assortment of red white, and blue sprinkles

Instructions

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, at least 2-3 minutes.
Add the eggs, one at a time, and beat until fully incorporated. Mix in the vanilla and almond extract and beat for another 2-3 minutes.
Slowly add the flour mixture to the wet ingredients and mix until well combined.
Divide the dough into three equal parts (about ¾ cup each). Add red gel food coloring to one part and blue gel food coloring to another part, leaving the third part plain. This can be done in your mixer or kneaded with your hands or a spoon.
Roll each dough ball into a log (each about 12 inches long) and place them together (2 logs on the bottom and 1 log on top in the middle). Gently press the logs together and twist to create a swirled effect. Once twisted together, compress the log until it’s 8-9 inches in length and about 2½-3 inches in diameter. Tightly wrap in plastic.
Chill the dough log in the refrigerator for at least 1 hour or until firm. To prevent 1 side from being flat, chill dough vertically in a tall cup.
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing at least 2 inches apart. Top with sprinkles.
Bake for 10-12 minutes or until the cookies are firm.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

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.

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

How should I store the leftover cookies?

Store the cooled cookies in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for up to a month.

Can I omit the almond extract?

Yes, you can leave out the almond extract or substitute it with another flavoring, such as lemon or peppermint.

What is another variation I can make?

These cookies and their colors can be made and changed for any holiday! Such as red and green for Christmas, green and orange for Halloween, etc.

MORE SUGAR COOKIE RECIPES TO TRY:

Patriotic Swirled Sugar Cookies are fun, festive and perfect for the Fourth of July, Memorial Day, or Labor Day. A delicious sugar cookie recipe that is perfect for the holidays!

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COCONUT ALMOND CHERRY SHORTBREAD

Jessica — Wed, 16 Nov 2022 21:04:22 +0000

Coconut Almond Cherry Shortbread Cookies are tender, buttery cookies with lovely cherry flavor! This recipe for almond shortbread cookies is made with juicy cherries, coconut & sliced almonds.

These tender cherry shortbread cookies will easily make their way into your heart and become your next go-to recipe. The cherry chunks in this treat produce wonderful flavor that compliment the subtle coconut, these almond cherry shortbread cookies are absolutely heavenly.

CHERRY ALMOND COCONUT SHORTBREAD COOKIES

This is not a cookie you will find on the grocery store shelf in premade packages, but it is one you can make in your own kitchen with very little effort. Just grab a jar of maraschino cherries, some almond extract, and sweetened coconut flakes, you can easily make these slice and bake cookies with a little patience. The recipe does call for a dough chilling period, but I promise, the wait is worth it. These unique cookies are a combination of flavors and textures that compliment each other so greatly, try them today and see just how delicious they are!

WHY WE THINK YOU SHOULD TRY THIS RECIPE TODAY

If you need more convincing to give this different shortbread cookie recipe, read on for reasons why we think you will love these cookies.

Simple to make. This recipe is easy to make, don’t let the pictures fool you. They look like a lot of effort, but really they are so simple and come together quickly. The effort they do require is worth it!
Fantastic flavor. The flavor combinations in these cookies is one you will not soon forget. The cherry mixed with the crunchy almonds and chewy coconut flakes, makes for an incredibly delicious treat.
Common ingredients. Another thing that makes this recipe so great is that most of the ingredients are probably already in your kitchen. It calls for pantry staple ingredients like flower, sugar, salt, and baking powder, which means you are already half way to whipping up a batch of these cookies.

COCONUT ALMOND CHERRY SHORTBREAD COOKIE INGREDIENTS

Butter: You will need 1 cup of unsalted butter, softened, to create these wonderful rich tasting cookies. You can also use salted butter and simply omit the requested salt in the recipe so that they don’t taste too salty.

Sugar: Use 1/2 cup of granulated sugar in the cookie dough and a little bit of turbinado sugar for the topping, the cookies will be perfectly sweet (but not too sweet).

Maraschino cherries: Adding in 1/4 cup of maraschino cherries, chopped, will give bursts of flavor in every bite.

Almond extract: For a great depth of flavor, use 1 teaspoon of almond extract.

Cherry extract (optional): This is an optional ingredient, but adding in 1/2 teaspoon of cherry extract really does make the cherry flavor more pronounced in the dough.

Flour: The structure and base of the cookie dough is 2 cups of all-purpose flour.

Baking powder: To help the cookies puff up as they bake, add in 1 teaspoon of baking powder.

Salt: To balance all the amazing flavors in these cookies, add in 1/4 teaspoon of salt. If you used salted butter, consider leaving this measurement out.

Coconut flakes: Adding in 1 cup of sweetened coconut flakes will add texture and sweetness to these delightful cookies.

Sliced almonds: Using 1 cup of sliced almonds on top of the cookies adds a nice appearance and crunch.

HOW TO MAKE CHERRY ALMOND COCONUT SHORTBREAD COOKIES

COOKIE DOUGH

Begin by creaming the butter and sugar in a large bowl with an electric mixer or stand mixer, until the mixture is light and fluffy.

Then, add the almond extract and cherry extract (if desired) and mix again.

Next, add in the flour, baking powder, and the salt and stir to combine. Mix together until a soft dough forms.

Lastly, stir in the chopped cherries and the coconut flakes until all the ingredients are well distributed.

CHILL DOUGH

Continue to divide the dough in half and lay out on two pieces of wax paper. Then, form each ball of dough into an 8 inch long log.

Proceed to wrap the logs of dough in the wax paper and put in the refrigerator to chill for at least 4 hours, or overnight.

BAKE

Once the dough has chilled and you are ready to start baking, get the oven preheating to 300 degrees F.

Grab the cookie dough from the fridge, un-wrap it and cut the dough logs into ¼ inch thick slices with a knife.

Coconut Almond Cherry Shortbread Cookies are tender, buttery cookies with lovely cherry flavor! This recipe for almond shortbread cookies is made with juicy cherries, coconut & sliced almonds.

Place the cookie slices on baking sheets lined with parchment, at least 2 inches apart.

Then, sprinkle the tops of each cookies with turbinado sugar (if desired) and a few slices of almonds.

Place the cookies in the preheated oven and bake for 25-30 minutes or until they are a pale golden color.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.

Serve and enjoy!

COCONUT ALMOND CHERRY SHORTBREAD COOKIE

Course Cookies, Dessert

Cuisine American

Keyword Coconut Almond Cherry Shortbread Cookies

Prep Time 10

Cook Time 25

dough chilling 4

Total Time 4 35

Servings cookies

Calories 115kcal

Author Jessica & Nellie

Ingredients

1 cup Butter softened
½ cup Sugar
¼ cup Maraschino cherries chopped
1 tsp Almond extract
½ tsp Cherry extract optional
2 cups Flour
1 tsp Baking powder
¼ tsp Salt
1 cup Coconut flakes
1 cup Sliced almonds

Instructions

Cookie dough: Begin by creaming the butter and sugar in a large bowl with an electric mixer or stand mixer, until the mixture is light and fluffy.
Add the almond extract and cherry extract (if desired) and mix again.
Next, add in the flour, baking powder, and the salt and stir to combine. Mix together until a soft dough forms.
Lastly, stir in the chopped cherries and the coconut flakes until all the ingredients are well distributed.
Chill dough: Divide the dough in half and lay out on two pieces of wax paper. Then, form each ball of dough into an 8 inch long log. Wrap the logs of dough in the wax paper and put in the refrigerator to chill for at least 4 hours, or overnight.
Bake: Once the dough has chilled and you are ready to start baking, get the oven preheating to 300 degrees F.
Grab the cookie dough from the fridge, un-wrap it & cut the dough logs into ¼ inch thick slices with a knife.
Place the cookie slices on baking sheets lined with parchment, at least 2 inches apart. Then, sprinkle the tops of each cookies with turbinado sugar (if desired) and a few slices of almonds.
Place the cookies in the preheated oven and bake for 25-30 minutes or until they are a pale golden color. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Serve and enjoy!

Notes

Coconut Almond Cherry Shortbread Cookies make a wonderful treat for the holidays and cookie exchanges too. This recipe for almond shortbread cookies is simple to make, with some chilling time for the dough, they come out tasting amazing!

Nutrition

HOW LONG ARE COCONUT SHORTBREAD COOKIES GOOD FOR?

These tasty cookies will be good for up to 5 days, stored at room temperature in an airtight container.

CAN I FREEZE CHERRY SHORTBREAD COOKIES?

Yes, these cookies can be frozen in dough form by wrapping the dough logs well and sticking in the freezer for up to 3 months. The cookie can also be frozen after they bake and are finished cooling.

CAN CHERRY ALMOND SHORTBREAD COOKIES BE MADE IN ADVANCE?

You can make the cookie dough for this recipe up to a week in advance. It is perfect for allowing the cookie flavors to truly develop and for getting to enjoy baked cookies on a busy day by planning ahead.

These 3 cute girls are cousins all born within 5 months of each other, and it’s SO fun to have them together! They’re chatty, animated and I adore that they love and care for each other!

Love this recipe? Try more holiday recipes here!

Coconut Almond Cherry Shortbread Cookies are a wonderfully soft and tender treat that tastes amazing. This recipe for almond shortbread cookies is made with juicy cherries, sweet coconut flakes and sliced almonds on top.

Coconut Almond Cherry Shortbread Cookies are tender, buttery cookies with lovely cherry flavor! This recipe for almond shortbread cookies is made with juicy cherries, coconut & sliced almonds.

The post COCONUT ALMOND CHERRY SHORTBREAD appeared first on Family Cookie Recipes.

BROWN SUGAR COOKIES

Jessica — Fri, 03 Jun 2022 10:17:00 +0000

Brown Sugar Cookies are soft, chewy, and full of flavor, making them a favorite among both kids and adults. The brown sugar glaze recipe adds a rich sweetness that perfectly complements the cookie’s texture and taste.

To make these iced sugar cookies, all you need is a few simple ingredients that you probably already have in your pantry. The dough comes together quickly and easily, and the glaze recipe is a breeze to make. The result is a batch of cookies that are sure to impress your family and friends, and that will quickly become a staple in your baking repertoire.

Easy Brown Sugar Cookies

Whether you’re looking for a sweet treat to enjoy in the evening, or you need an easy dessert to bring to a potluck or party, these brown sugar icing cookies are the perfect choice. They’re versatile, delicious, and easy to make, making them a great option for busy bakers who want to whip up something sweet in a hurry.

Baking with brown sugar has many benefits that make it a popular ingredient in many baked goods, including cookies. Brown sugar contains molasses, which helps to retain moisture in baked goods. This makes brown sugar ideal for baking cookies, as it helps to keep them soft and chewy. Brown sugar enhances the flavor, texture, and nutritional value of your cookies, making it a staple in many kitchens!

Why You’ll Love This Easy Cookie Recipe

Minimal ingredients. From start to finish you’ll only need 8 ingredients and you most likely have them on hand already. Making this a simple recipe to whip up on a whim.
Soft and Chewy Texture: These cookies are soft and chewy, with a slightly crispy edge. The texture is perfect, making them a crowd-pleaser for all ages.
One batch makes a lot of cookies. If you use a 2-inch cookie cutter as directed, you will get about 4 dozen cookies from one batch, meaning that these are perfect for parties, gatherings, cookie exchanges, and more because there is plenty to share.

Brown Sugar Cookies Ingredients

Butter: You will need 1 cup of butter to make these cookies rich in taste. This is equal to 2 sticks of butter.

Brown sugar: Use ½ cup of packed brown sugar to create the iconic flavor and texture we are going for.

White sugar: For chewy and sweet treats, add in ¼ cup of granulated sugar.

Vanilla extract: Adding in 1 teaspoon of vanilla extract will help enhance all the amazing flavors in this recipe.

Flour: For the structural base of these cookies, use 2 ¼ cups of all-purpose flour.

Salt: To balance out the sweet taste, add in ½ teaspoon of salt.

Brown Sugar Icing

Brown sugar: Use ¾ cups of brown sugar for a lovely depth of sweet flavor.

Butter: You will need ¼ cup of butter, this is half of one stick.

Powdered sugar: Using 1 ¼ cups of powdered sugar will give the icing added thickness.

Milk: To achieve the right icing consistency, add in 1-2 tablespoons of milk.

Vanilla extract: Use 1 teaspoon of vanilla extract to make the icing even tastier.

How to Make Brown Sugar Cookies

Prep

To get the baking process started, you will want to get the oven preheating to 300 degrees F.

Then line two baking sheets with parchment paper and set them aside.

Dough

In a large mixing bowl, whisk together the butter, brown and white sugars, and vanilla extract for 2 minutes using an electric mixer.

Next, add in the flour and salt and continue to mix until combined.

Roll and Cut

Before rolling out the dough, dust a countertop with flour and the proceed to roll out the cookie dough so that it is between ½ inch to ¼ inch thick.

Then cut the dough out using 2-inch cookie rounds and place them onto the prepared baking sheets.

Bake and Cool

Place the cookies in the preheated oven and bake for 20-22 minutes.

Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring to a wire cooling rack.

Prepare the Icing

To do this, melt your butter in a saucepan over medium heat.

Next, add in the brown sugar and whisk again for another 2 minutes.

Then reduce the heat and add in the powder sugar, milk and vanilla extra.

Whisk together until smooth while keeping the pan on the stove for another 3-4 minutes.

Let the icing mixture cool for a few minutes while the cookies continue to cool as well.

Decorate Cookies

When ready to ice the cookies, spoon the icing over your cooled cookies and smooth out to the edge of each.

Be sure to allow the icing to set before serving. Enjoy!

Variations of Brown Sugar Cookies

Brown sugar cookies are a delicious treat that can be enjoyed in many different ways. Here are a few variations of brown sugar cookies that you can try:

Brown Sugar Cinnamon Cookies: To make brown sugar cinnamon cookies, simply add 1 teaspoon of ground cinnamon to your favorite brown sugar cookie recipe. The cinnamon adds a warm, spicy flavor that pairs perfectly with the sweetness of the brown sugar.
Brown Sugar Oatmeal Cookies: For a heartier cookie, try making brown sugar oatmeal cookies. Simply replace 1 cup of flour with rolled oats. The oats add a chewy texture and nutty flavor that complements the sweetness of the brown sugar.
Brown Sugar Chocolate Chip Cookies: For a classic cookie with a twist, try making brown sugar chocolate chip cookies. Simply add in 1 cup of mini chocolate chips to the brown sugar cookie recipe. The brown sugar caramel-like flavor that pairs perfectly with the chocolate chips.

Brown Sugar Cookies

Course Cookies, Dessert

Cuisine American

Keyword Frosted Brown Sugar Cookies

Prep Time 20

Cook Time 25

Total Time 45

Servings cookies

Calories 102kcal

Author Jessica & Nellie

Ingredients

1 cup butter
½ cup brown sugar packed
¼ cup granulated sugar
1 tsp vanilla extract
2 ¼ cups flour
½ tsp salt

Brown Sugar Icing

¾ cup brown sugar
¼ cup butter
1 ¼ cup powdered sugar
1-2 TBSP milk
1 tsp vanilla extract

Instructions

Prep: Preheat oven to 300°F. Line two baking sheets with parchment paper and set them aside.
Dough: In a large mixing bowl, whisk butter, sugars & vanilla for 2 minutes. Add in flour and salt, then mix again.
Roll and Cut: Dust a clean countertop with flour and roll dough out to between ½ inch to ¼ inch thickness. Cut rounds using a 2" round cookie cutter and place them on baking trays.
Bake and Cool: Bake 20-22 minutes. Let cool on the tray for about 3-5 minutes, then transfer to a cooling rack to fully cool.
Brown sugar icing: Melt butter in a saucepan on the stove over medium heat. Add in brown sugar and whisk for 2 minutes.
Reduce heat, then add remaining ingredients. Whisk until smooth, keeping pan on stove for another 3-4 minutes.
Remove from heat. Spoon icing on cooled cookies. Let cool to set. Enjoy!

Notes

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

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving. Add icing after cookies are thawed for best results.

Nutrition

How do I ensure chewy cookies?

To ensure chewy cookies, it is important to not over-bake them. Over-baking can result in dry, hard cookies. It is recommended to take the cookies out of the oven when the edges are lightly browned and the centers are still slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help the cookies retain moisture and stay chewy.

What is the difference between light and dark brown sugar?

The difference between light and dark brown sugar in cookie recipes is the amount of molasses content. Dark brown sugar has more molasses than light brown sugar, which gives it a stronger and more complex flavor. Using light brown sugar will result in a milder flavor. In terms of texture, dark brown sugar has more moisture than light brown sugar, which can make the cookies slightly denser and chewier. However, the difference in texture is usually minimal and can be adjusted by slightly altering the amount of sugar used in the recipe.

How long will these brown sugar cookies last?

These cookies can last stored in an airtight container for up to one week. I recommend not placing them into a container until after the icing has fully set and if the cookies need to be stacked, it could e a good idea to place a piece of parchment paper or wax paper between the cookie layers.

Can I freeze chewy sugar cookies?

Yes, these cookies can be frozen for up to 3 months in an airtight container. I recommend freezing them flat on a baking sheet for about an hour or two before placing them in a container and freezing them. This can help to prevent the cookies from sticking together.

First lost tooth! She had been waiting forever. All her friends had already lost a tooth. She wanted it so bad… but it hurt! My mama heart just wanted to wrap her up and hug her for a solid hour or two.

Check out these other delicious sugar cookie recipes!

You’re going to love these soft and buttery brown sugar cookies. Made without leavening agents and topped with homemade brown sugar icing, every bite is chewy, sweet, and ideal for the occasion.

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