Sugar Cookies Archives - Family Cookie Recipes

FROSTED LEMON POPPY SEED COOKIES

Jessica — Mon, 02 Mar 2026 20:03:43 +0000

Frosted Lemon Poppy seed Cookies made with classic ingredients, plus fresh lemon zest to add bright, tangy flavor to the buttery sugar cookies!

Frosted Cookies for Lemon Lovers! 🍋

Bright Lemon Flavor in Every Bite: Fresh lemon zest in the cookies and real lemon juice in the frosting create a bold, tangy flavor that perfectly balances the buttery sugar cookie base.
Soft Cookies with a Subtle Crunch: These cookies bake up tender and soft, while the poppy seeds add just the right amount of texture without overpowering the cookie.
Creamy Lemon Frosting Finish: The smooth, citrusy frosting takes these cookies to the next level, adding sweetness and moisture that makes them feel bakery-worthy and extra indulgent.

Ingredients for Frosted Lemon Cookies

Butter: ½ cup salted butter (120 grams) softened, creates a soft, tender cookie while balancing the sweetness.

Sugars: Using both light brown sugar and granulated sugar adds moisture, a subtle caramel flavor, and helps the cookies spread slightly as they bake.

Egg: 1 large egg binds the ingredients together and adds structure and softness to the cookies.

Flour: Use 1 ¾ cups all-purpose flour (210 grams) to form the base of the dough, giving the cookies their shape and structure.

Leavening agents: Baking powder and baking soda work together to help the cookies rise gently and create a soft, tender crumb.

Poppy seeds: ¼ cup poppy seeds add a delicate crunch and visual appeal without overpowering the lemon flavor.

Lemon zest: Adding lemon zest creates bright, concentrated lemon flavor throughout the cookie dough.

Frosting: Combine ½ cup salted butter for a rich, creamy base, 2 ½ cups powdered sugar to sweeten and thicken it, and fresh lemon juice to add bright, tangy freshness that balances the sweetness and enhances the lemon flavor. If your frosting is too thick you can add an extra splash of lemon juice, milk, or water to thin it out.

Tips for making Frosted Lemon Poppyseed Cookies perfectly

Bold cookie flavor – For extra texture and flavor, sprinkle poppy seeds on top after frosting, add 1–2 teaspoons of lemon zest to the dough or frosting for a brighter citrus punch, and feel free to use unsalted butter—just add ½ teaspoon salt to the dough if you do.
Zest Before Juicing – Always zest the lemon before juicing it to ensure maximum flavor and avoid removing too much of the zest while extracting juice.
Even Cookie Scoops for Uniform Baking – Use a standard cookie scoop to make sure all cookies bake evenly. I used a #40 cookie scoop for my cookie dough. If you don’t have a cookie scoop then just make sure your cookie dough balls are about 1 ½ tablespoons size.
Don’t Skip Cooling Before Frosting – Let the cookies cool completely on a wire rack; frosting warm cookies will melt it and make it runny. Use a piping bag or a spatula to frost your cookies, whatever is easier for you.

How long are these Frosted Cookies good for?

These frosted lemon poppyseed cookies will stay fresh for up to 5 days in an airtight container at room temperature, keeping their soft texture and bright lemon flavor. Try to avoid stacking the cookies if you can to preserve the frosting.

For longer storage, place the unfrosted cookies in an airtight container or freezer bag and freeze for up to 2 months, then thaw at room temperature before frosting and serving.

Frosted Lemon Poppy Seed Cookies

Frosted Lemon Poppyseed Cookies made with classic ingredients, plus fresh lemon to add bright, tangy flavor to the buttery sugar cookies!

Course Cookies, Dessert

Cuisine American

Keyword Frosted Lemon Poppy Seed Cookies

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 383kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter 120 grams softened
½ cup light brown sugar 60 grams
½ cup white granulated sugar 50 grams
1 large egg
1 ¾ cups all-purpose flour 210 grams
¾ tsp baking powder
¾ tsp baking soda
¼ cup poppy seeds
2 TBSP lemon zest

Frosting

½ cup salted butter 120 grams room temperature
2 ½ cups powdered sugar 250 grams
Juice of 1 large lemon

Instructions

Preheat your oven to 350°F. Line 2 baking sheets with parchment and set aside.
Start by making your cookie dough. Combine the softened butter, brown sugar, and white granulated sugar in a large mixing bowl. Whisk until smooth and creamy.
Add the egg and whisk for about 1-2 minutes, or until the mixture develops a fluffy texture.
Slowly whisk in the flour, baking powder, baking soda, poppy seeds and lemon zest until no dry pockets remain.
Use a standard large size cookie scoop to drop balls of cookie dough onto a baking sheet. Space your cookies about 2 inches apart and bake them for 11 minutes.
Let your cookies cool on the pan for a few minutes and then move them to a wire cooling rack. Let your cookies cool for an hour on the counter.
Once your cookies are cooled, prepare your frosting by whisking together the butter, powdered sugar, and lemon juice. Use a spatula or piping bag to frost your cookies. Enjoy!

Notes

Store leftovers in an airtight container on the counter for up to 5 days.

Cookies can be frozen for up to 2 months.

Nutrition

What if my cookies turn out too flat?

If your cookies are spreading too much then the butter is likely too soft. Chill your cookie dough in the fridge for about 30 minutes and then continue baking.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but the cookies will still be soft and flavorful.

Can I make these cookies ahead of time?

You can prepare the dough a day in advance and refrigerate it, or bake the cookies and store unfrosted cookies in the freezer for up to 3 months. Frost just before serving.

Can I skip the frosting?

Yes! The cookies are delicious on their own, and skipping the frosting makes them slightly less sweet while still bursting with lemon flavor.

Enjoy more of our favorite Lemon cookies here:

These Buttermilk Lemon Cookies are soft, pillowy bites bursting with fresh lemon flavor, perfectly balanced by a sweet, tangy lemon-vanilla glaze. They’re a must-try for any citrus lover!
Turn classic pie flavors into adorable, bite-sized treats, with these Lemon Blueberry Pie Cookies. A buttery pie crust, blueberry filling, and finished with a lattice top—pie lovers won’t be able to resist!
Strawberry Lemon Thumbprint Cookies are packed with bright, fresh flavors—tender lemon-scented dough filled with sweet strawberry jam and finished with a tangy, zesty lemon glaze for the perfect balance of sweet and citrusy!
Our recipe for Lemon Pudding Sugar Cookies is made with lemon pudding mix adding a zesty punch and extra moisture that makes them even more irresistible than classic sugar cookies.
Frosted Lemon Sugar Cookies are bursting with fresh lemon flavor, made from a simple sugar cookie dough. Topped with easy piped rosettes for a treat that’s as delicious as it is beautiful.

Frosted Lemon Poppy seed Cookies are soft, buttery treats with a bright, tangy kick from fresh lemon, perfectly complemented by crunchy poppy seeds and a sweet, creamy frosting.

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

CHOCOLATE SUGAR COOKIES

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

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

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

Recipe Highlights

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

Ingredients You’ll Need

Cookies

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

Frosting

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

Tips for Success

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

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

Storage Instructions

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

Chocolate Sugar Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Chocolate Sugar Cookies

Prep Time 10

Cook Time 8

Chill Time 3

Servings cookies

Calories 276kcal

Author Jessica & Nellie

Ingredients

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

Frosting:

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

Instructions

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

Nutrition

FAQs

How do you keep sugar cookies soft?

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

How long will decorated sugar cookies last?

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

Can I make the dough ahead of time?

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

More delicious sugar cookie recipes to try:

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

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

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

CHRISTMAS SPRINKLE COOKIES

Jessica — Mon, 10 Nov 2025 18:17:42 +0000

Christmas Sprinkle Cookies made with a buttery brown sugar sugar cookie dough, rolled in festive holiday sprinkles!

You are going to love making these Christmas Cookies with Sprinkles with your kids this year! Bring them to holiday parties to share with family and friends. They’re easy to make, sweet, and have a crunch from the sprinkles, making them not just fun & festive, but also crave-worthy!

Sprinkle Cookies Ingredients

Butter: Use ½ cup unsalted butter, softened, in this recipe. Be sure to have it softened to room temperature before creaming together with the sugar and vanilla.

Sugar: You need ¾ cup light brown sugar. Only light brown sugar has been tested with this recipe. White sugar might not work, as it has less moisture than brown sugar.

Extract: 1 tsp vanilla extract brings warmth and depth to the dough, rounding out the buttery and brown sugar notes.

Flour: Give the cookies structure and stability by adding 1 ¼ cup flour. The proteins in flour form gluten when mixed, which holds the cookie together while still allowing for a tender texture.

Leavening agents: Using 1 tsp baking powder and ½ tsp baking soda help the cookies rise and spread slightly as they bake. Baking soda also helps with browning, giving the cookies a light golden color.

Salt: ¼ tsp regular table salt is used, do NOT use salted butter in this recipe.

Sprinkles: Use Christmas theme sprinkles, or other holiday themed sprinkles for other times of the year.

Tips for making Christmas Sugar Cookies

Use softened butter, not melted. Softened butter creams more easily with the sugar, giving your cookies the perfect light and chewy texture. If the butter is too soft or melted, the cookies may spread too much in the oven.
Use a cookie scoop for even portions. A cookie scoop ensures all your cookies are the same size, so they bake evenly and look picture-perfect—plus, it makes the process faster and less messy!
Rolling dough in the sprinkles. Gently roll the cookie dough into the sprinkles and be sure to shake off excess sprinkles before placing back on the baking sheets. If you accidentally coat the cookies in too many sprinkles then you will need to use more sprinkles.

How long are these Sprinkle Sugar Cookies good for?

These cookies stay fresh for about 5–6 days when stored in an airtight container at room temperature. Keep them in a cool, dry spot away from direct sunlight—layering them between sheets of parchment paper helps prevent the sprinkles from bleeding or sticking.

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.

Christmas Sprinkle Cookies Recipe

Christmas Sprinkle Cookies made with butter, brown sugar & vanilla, all with festive holiday sprinkles mixed in!

Course Cookies, Dessert

Cuisine American

Keyword Christmas Sprinkle Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 169kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
¾ cup light brown sugar
1 tsp vanilla extract
1 ¼ cup flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup + 2 TBSP Christmas Sprinkles

Instructions

Preheat oven to 350℉ and line two baking sheets with parchment paper.
Cream together the butter, sugar, and vanilla. Stir in the flour, baking powder, and baking soda, until well combined. Fold in ¼ cup of the sprinkles. Place the rest of the sprinkles in a small bowl.
Scoop out the dough using a 2 tablespoon cookie scoop. Roll each cookie dough ball into the remaining sprinkles and place on your baking sheet. Slightly press the cookie dough balls down to flatten them.
Bake for 10-12 minutes. Let cool about 2 minutes on baking sheet, then transfer to a cooling rack to fully cool. Serve & enjoy!

Notes

These Christmas cookies will stay fresh for up to 5-6 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 will I know when these are done?

The first batch may take longer than the rest, but should take no longer than 12 minutes. You may be able to see some goldening on the bottom of the cookies when done, otherwise, simply bake for 10-12 minutes and let cool on the baking sheet for another 5 or so minutes when done.

Can I use regular sugar instead of brown sugar?

You can, but the texture and flavor will change slightly. Brown sugar adds moisture and a hint of molasses flavor that keeps the cookies soft and chewy. Using white sugar will make them a bit crisper and lighter in flavor.

Why did my cookies spread too much?

This usually happens if the butter was too soft or melted, or if the dough wasn’t chilled before baking. Try chilling the dough for 10–15 minutes to help the cookies hold their shape.

Can I make the dough ahead of time?

Yes! You can refrigerate the cookie dough for up to 2 days or freeze it for up to 2 months. If frozen, bake the dough balls straight from the freezer—just add 1–2 extra minutes to the baking time.

Enjoy more of our favorite Holiday Cookie Recipes here:

Classic Holiday Butter Cookies are tender, buttery shortbread treats coated in chocolate and festive sprinkles. With their delicate texture and rich flavor, they’re a must-have for any holiday cookie tray!
These Chewy Gingerbread Cookies are everything you love about the holidays—warm, cozy, and full of classic spice. Perfect for gifting, holiday parties, or enjoying fresh from the oven!
Peppermint Chocolate Thumbprint Cookies are filled with smooth chocolate fudge and sprinkled with crushed candy canes for a festive holiday touch. Every bite is a perfect mix of chocolatey indulgence and refreshing peppermint crunch!
Our festive Christmas Snowball Cookies are easy to make and perfect for holiday cookie trays or gift exchanges. They’re melt-in-your-mouth delicious!
Loaded with sweet white chocolate chips and a hint of peppermint, Peppermint White Chocolate Chip Cookies are the perfect treat for Santa!

Christmas Sprinkle Cookies are soft, sweet, and loaded with festive holiday sprinkles for a fun, colorful treat. Perfect for baking with kids or sharing at holiday parties!

The post CHRISTMAS SPRINKLE COOKIES appeared first on Family Cookie Recipes.

PUMPKIN SUGAR COOKIES

Nellie — Wed, 03 Sep 2025 13:16:42 +0000

Pumpkin Sugar Cookies are soft, spiced, and frosted with a creamy cream cheese frosting. These festive cut-out cookies are a fall favorite, combining the classic texture of sugar cookies with the cozy flavors of pumpkin and warm spices. Perfect for decorating, sharing, or enjoying with a hot drink on a crisp autumn day.

Recipe Highlights

Soft and tender texture: These cookies bake up thick, chewy, and perfectly soft thanks to the pumpkin puree and sour cream. The combination creates a dough that holds its shape beautifully while still giving you that melt-in-your-mouth bite that everyone craves.
Fall flavors in every bite: Cinnamon, nutmeg, and allspice work together to give these cookies a warm, spiced flavor that pairs beautifully with the pumpkin. They taste like fall in cookie form, making them perfect for everything from Halloween to Thanksgiving dessert tables.
Cream cheese frosting: Rich, tangy, and sweet, this frosting balances the spiced cookies and makes decorating fun and delicious. The contrast of the smooth frosting with the spiced pumpkin cookie is what elevates these from simple sugar cookies to something truly special.
Perfect for gatherings: The cut-out shape makes these cookies ideal for holidays, parties, or cozy baking days with kids. They are sturdy enough for frosting and decorating yet soft enough to please even the pickiest cookie lovers.
Make-ahead friendly: The dough chills overnight, making it easy to prep ahead and bake fresh the next day. This also means you can break up the process, which is especially helpful if you’re baking with kids or preparing multiple holiday recipes at once.

Ingredients in Pumpkin Sugar Cookies

For the Cookies:

Butter: Use softened butter to give the dough richness and structure. It also helps create that light, fluffy texture when creamed with sugar.
Sugar: Granulated sugar provides the perfect sweetness and enhances the pumpkin flavor.
Eggs: Add structure, binding, and extra richness to the dough.
Vanilla extract: Enhances the overall flavor and rounds out the spice blend.
Pumpkin: Adds moisture, flavor, and a soft texture. Be sure to use pumpkin puree, not pumpkin pie filling.
Sour cream: Keeps the cookies tender and adds a subtle tang that balances the sweetness.
Flour: All-purpose flour forms the base of the dough and helps it roll out smoothly.
Spices: Cinnamon, allspice, and nutmeg give the cookies their cozy, fall-inspired flavor.
Baking powder & baking soda: Essential for lift and softness.
Salt: Enhances all the flavors.

For the Cream Cheese Frosting:

Butter: Softened butter provides a creamy base.
Cream cheese: Adds tang and richness for a perfectly balanced frosting.
Vanilla extract: Deepens the flavor.
Powdered sugar: Sweetens and creates a smooth, spreadable frosting.

Helpful Tips for Making Pumpkin Sugar Cookies

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

Don’t skip chilling: Chilling the dough is essential for easy rolling and to prevent spreading. Skipping this step can result in flat cookies instead of neat cut-outs.
Keep the surface floured: Lightly flour your counter and rolling pin to prevent sticking, but avoid using too much flour, as this can cause the cookies to become dry.
Work in batches: Only take half of the dough out of the fridge at a time so it stays firm and workable. The colder the dough, the easier it is to handle. I love these Fall cookie cutters!
Cool completely before frosting: If the cookies are warm, the frosting will melt and slide off. Patience is key to keeping your cookies beautiful.
Decorate creatively: Add sprinkles, colored sugar, or tinted frosting for a festive touch on your cookies. These are great for kids to decorate and make fun holiday activities.

Storage Instructions

Room temperature: Store frosted cookies in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to keep the frosting neat.
Refrigerator: Keep in the fridge for up to 5 days for best freshness. These cookies actually taste even better after sitting for a day because the flavors have time to develop.
Freezer: Freeze unfrosted cookies for up to 2 months. Thaw, then frost before serving. You can also freeze the dough before baking; simply wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.

Pumpkin Sugar Cookies Recipe

Pumpkin Sugar Cookies are soft, spiced, and frosted with cream cheese icing. A festive fall treat perfect for baking, decorating, and sharing!

Course Cookies

Cuisine American

Keyword Pumpkin Sugar Cookies

Prep Time 20

Cook Time 10

Servings cookies

Calories 269kcal

Author Jessica & Nellie

Equipment

Fall Cookie Cutters

Ingredients

½ cup butter softened
1 ½ cups sugar
2 eggs
1 tsp vanilla
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup pumpkin
2 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ cup sour cream
5 cups flour

Cream Cheese Frosting

½ cup butter softened
4 ounces cream cheese softened
1 teaspoon vanilla extract
1 ¼ cups powdered sugar

Instructions

Make the dough: Beat the butter and sugar together until light and fluffy (2-3 minutes). Add the eggs and vanilla and mix again for another 2-3 minutes. Stir in the pumpkin, sour cream, baking soda, baking powder, salt, and spices until smooth. Gradually mix in the flour until just combined.
Chill: Divide the dough in half, wrap in plastic wrap, and chill overnight (at least 8 hours). Chilling ensures the dough is easy to roll and helps the cookies hold their shape.
Roll and cut: Preheat the oven to 425°F. Roll one portion of dough on a lightly floured surface to 1/4-inch thickness. Cut out shapes with cookie cutters and place them on prepared baking sheets.
Bake: Bake the cookies for 10–12 minutes, until they are lightly golden. Cool for 5 minutes before transferring to wire racks to cool completely.
Frost: Beat the butter and cream cheese together until smooth, then add vanilla and powdered sugar. Mix until creamy. Frost cooled cookies and decorate as desired.

Nutrition

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just be sure to puree it until smooth and remove excess moisture with paper towels so the dough isn’t too wet.

Do I have to use sour cream?
Sour cream keeps the cookies moist, but you can substitute with plain Greek yogurt.

Can I make the dough ahead of time?
Yes! You can chill the dough for up to 48 hours before baking, making it easy to prepare in advance.

Can I freeze frosted cookies?
It’s best to freeze them unfrosted, but frosted cookies can be frozen with wax paper between layers to prevent sticking.

What’s the best way to decorate these cookies?
Simple cream cheese frosting is delicious on its own, but seasonal sprinkles, colored sugar, or a drizzle of chocolate make them extra festive.

More delicious pumpkin cookie recipes to try:

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

Pumpkin Sugar Cookies are festive, soft, and full of cozy fall flavor – perfect for baking, decorating, and sharing with friends and family during the holiday season!

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

MAPLE DONUT COOKIES

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

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

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

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

Maple Donut Cookie Ingredients

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

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

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

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

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

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

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

Salt: ½ tsp salt balances sweetness and strengthens flavor.

Maple Glaze ingredients

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

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

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

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

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

How to make maple glaze

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

Why Use Maple Extract Instead of Maple Syrup

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

Maple Donut Cookie Recipe

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

Course Cookies

Cuisine American

Prep Time 20

Cook Time 10

Chilling time 1 15

Total Time 30

Servings

Calories 108kcal

Author Jessica & Nellie

Ingredients

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

Maple Glaze

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

Instructions

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

Video

Notes

yields 2.5- 3 dozen cookies

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

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

Nutrition

How long are Maple Donut Cookies good for?

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

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

What can be used as a substitute for buttermilk?

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

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

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

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

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

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

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

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

Enjoy more maple flavored cookies here:

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

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

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

CHERRY PIE COOKIES

Jessica — Wed, 06 Aug 2025 23:47:55 +0000

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.

First, you’re going to need a mini muffin tin, since that’s what you bake the cookie cups in.
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!
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!

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

Cook Time 15

Total Time 25

Servings 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

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.

PEANUT BUTTER SUGAR COOKIES

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

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

Recipe Highlights

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

Ingredients You’ll Need

For the Cookies:

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

For the Frosting:

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

Helpful Tips

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

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

Storage Instructions

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

PEANUT BUTTER SUGAR COOKIES RECIPE

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

Course Cookies

Cuisine American

Keyword Peanut Butter Sugar Cookies

Prep Time 20

Cook Time 8

Servings cookies

Calories 277kcal

Author Jessica & Nellie

Ingredients

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

CHOCOLATE FROSTING

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

Instructions

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

Nutrition

FAQs

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

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

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

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

More delicious peanut butter cookie recipes to try:

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

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

The post PEANUT BUTTER SUGAR COOKIES appeared first on Family Cookie Recipes.

MARSHMALLOW SURPRISE COOKIES

Jessica — Mon, 07 Jul 2025 16:24:28 +0000

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!

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.
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.
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!

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

Cook Time 12

Total Time 27

Servings 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

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.

FROSTED WATERMELON COOKIES

Jessica — Mon, 26 May 2025 16:30:08 +0000

Watermelon Sugar Cookies are fun, tasty sugar cookies with pink & green buttercream frosting decorated to look like watermelon slices!

The butter cream frosting recipe is simple to make and adds a creamy sweetness that pairs perfectly with the sugar cookie, while the chocolate sprinkles provide a fun and festive touch. These watermelon cookies are not only delicious, but they also look adorable and are sure to impress your guests.

Watermelon Themed Cookies

Watermelon Sugar Cookies are a fun and festive way to celebrate summer. These cookies are made with sugar cookie dough, my favorite buttercream frosting, and chocolate sprinkles.

The red frosting is for the juicy watermelon flesh, the green frosting is the watermelon rind. Sprinkle chocolate sprinkles are on top of the pink frosting to represent the watermelon seeds.

Frosted Watermelon Cookies are Super Fun!

Easy to Make! This recipe is super easy to make and requires minimal effort. All you need is sugar cookie dough, buttercream frosting, and chocolate sprinkles. The dough can be prepared in advance and stored in the refrigerator until you’re ready to bake.
Perfect for Summer! These cookies are the perfect festive addition to summer picnics and barbecues!
Crowd-Pleasers! These cookies are sure to be a hit with both kids and adults! They’re cute, delicious, and perfect for sharing at parties and gatherings.

Easy Watermelon Sugar Cookie Ingredients

Butter: You need ½ cup of butter for rich and flavorful cookies.

Shortening: Add 6 TBSP of butter flavored shortening to give the cookies more fats needed to stay moist while baking.

Sugar: Make the cookies sweet & chewy by adding ½ cup of granulated sugar to the dough.

Powder sugar: To create incredibly soft and tender cookies, use ½ cup of powdered sugar.

Milk: Adding 1 TBSP of milk gives the dough a bit more moisture to stay soft, but not crumble.

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

Baking soda: Using ¼ tsp of baking soda in this dough helps the cookies puff up and rise as they bake.

Cream of tartar: You need ¼ tsp of cream of tartar to create chewy and delicious treats.

Salt: Balance all the wonderful flavors in this dough by adding ½ tsp of salt.

Flour: The structural base of this recipe is 2 ¼ cups of flour.

Buttercream Frosting

Butter: Use ½ cup of butter, softened, for a thick and rich cookie topping.

Vanilla extract: Enhance the flavors in the frosting by adding 1 ½ tsp of vanilla extract.

Powder sugar: You will need about 4 cups of powdered sugar for a smooth and sweet frosting. The final amount depends on the consistency you want.

Milk: Add 3-4 TBSP of milk to help combine all the ingredients and create a smooth and creamy texture.

Sprinkles: Using a pinch of chocolate “Jimmie” sprinkles for each cookie will be just enough “seeds” for each slice of watermelon.

Food coloring: You need red & green food coloring to create these fun & tasty treats.

How to make Watermelon Sugar Cookies

Frosted Watermelon Cookies

Watermelon Sugar Cookies are fun, tasty sugar cookies with pink & green buttercream frosting decorated to look like watermelon slices!

Course Cookies, Dessert

Cuisine American

Keyword watermelon sugar cookies

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 198kcal

Author Jessica & Nellie

Ingredients

½ cup butter
6 TBSP butter flavored shortening
½ cup granulated sugar
½ cup powdered sugar
1 TBSP milk
1 egg
¼ tsp baking soda
¼ tsp cream of tartar
½ tsp salt
2 ¼ cups flour

Buttercream Frosting

½ cup softened butter
1 ½ tsp vanilla extract
4 cups powdered sugar
3-4 TBSP milk
chocolate “Jimmie” sprinkles
red & green food coloring

Instructions

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside.
In a large mixing bowl (or bowl of stand mixer), cream the butter, shortening, sugar, powder sugar, and milk on medium speed. Then add in the egg and mix until well combined.
In a separate bowl, whisk the flour, baking soda, cream of tartar, and salt to combine. Add the dry ingredients to the creamed butter mixture and mix until smooth.
Roll the dough into 1-inch balls and place them on the parchment lined baking sheets. Spray the bottom of a glass measuring cup with non-stick cooking spray and then dip that into a plate with a thin layer of sugar. Press each dough ball down slightly with the sugar covered glass, apply the cooking spray as needed to ensure each cookie dough has a layer of sugar.
Place the cookies in the preheated oven and bake for 8-9 minutes. Let them cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
Buttercream frosting: In a medium size bowl, using an electric mixer, combine the butter, vanilla extract, and milk. Mix on medium speed for 30 seconds. Add in the powder sugar, 1 cup at a time, until you've reached your desired consistency.
Divide the frosting into two bowls, one with slightly more frosting than the other. Add red food coloring to the bowl with more frosting, starting with 2-3 drops. Stir well until the coloring is well mixed, if you want a deeper red color, add more food coloring.
In the other bowl, add the green food coloring. I used 5-6 drops for my deep green color, start with 2-3 and add more from there to be safe. When the green is fully combined, transfer the frosting to a piping bag with a medium sized round tip.
Decorate: Cut each circle cookie in half. Frost the inner portion of the cookie with red frosting using a spreading knife. Be sure to leave a small lip around the cookie for the green frosting "rind".
Pipe the green frosting around the edges of the red frosting in a complete circle. Next sprinkles the chocolate Jimmies in the center for the "seeds" of the watermelon. Let the cookies set for a few minutes, then serve and enjoy!

Notes

These frosted sugar cookies will stay fresh for up to 3-5 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 can I add watermelon flavor to the frosting for cookies?

To create watermelon-flavored frosting for your sugar cookies, you can add a few drops of watermelon flavoring or extract to your favorite buttercream frosting recipe. Alternatively, you can mix in some finely chopped watermelon or watermelon juice to achieve the desired flavor. It is important to note that adding too much liquid to your frosting can affect its consistency, so make sure to adjust accordingly.

How long are frosted sugar cookies good for?

To keep your Watermelon Sugar Cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. When thawing, make sure to let them come to room temperature before serving.

Do I need a piping bag for this recipe?

While using a piping bag can help you achieve a more professional look, it is not necessary for this recipe. You can also use a zip lock bag for the piping of the green frosting, just snip off a small corner and go to town!

Tips for making perfect sugar cookies

To ensure that your sugar cookies turn out perfectly every time, make sure to follow the recipe instructions carefully. Use room temperature ingredients, and don’t overmix the dough. Finally, make sure to keep a close eye on the cookies while they bake, as they can easily overcook and become dry.

Try more of our favorite summertime cookies here:

Watermelon Sugar Cookies are a delicious and festive summertime treat to enjoy with friends and family. These summer cookies are guaranteed to be a hit at parties, kids birthday’s, and pool parties all season long!

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

CHOCOLATE DIPPED VANILLA COOKIES

Jessica — Mon, 05 May 2025 20:12:57 +0000

Chocolate Dipped Vanilla Cookies are homemade Nilla wafers made with flour, cornstarch, butter, & vanilla extract baked & covered in chocolate!

We took our vanilla cookie recipe to the next level by dipping the cookies in melted chocolate! The chocolate adds a decadence that perfectly complements the vanilla flavor. With just a few simple ingredients and a little bit of time, you can create a batch of these delightful chocolate dipped cookies!

Highlights of this Vanilla Cookie Recipe

Extra soft cookies. This recipe stands out because it uses cornstarch alongside flour, making the cookies extra soft and tender.
Chocolatey goodness. The chocolate bark coating sets this cookie apart visually and flavor-wise. Instead of just chocolate chips inside, the cookies are dipped after baking, offering a clean, smooth chocolate shell.
Perfect for sharing: These cookies are a crowd-pleaser and are perfect for sharing with friends and family. They are great for bake sales, potlucks, and parties.

Chocolate Dipped Cookies Ingredients

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

Cornstarch: Add 2 tsp of cornstarch to create soft cookies.

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

Salt: Use salt to balance the sweet flavors.

Butter: Adding softened unsalted butter creates rich and moist cookies.

Sugar: You need ⅔ cup of granulated sugar.

Egg: 1 large egg will bind ingredients together well.

Vanilla extract: Enhance the flavors by adding 1 TBSP of vanilla extract.

Milk: Give the dough a bit more moisture by adding some milk to the dough.

Melting Chocolate: Use ½ cup melting chocolate or bark, melted, for dipping the cookies in.

Key Tips for Making Chocolate Vanilla Cookies

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

Soften the butter before incorporating it into your cookie dough. Be careful not to melt it, see tip below for the best way to soften butter.
Don’t skip the chilling step! Our recipe calls for chilling the dough for at least one hour or overnight. Chilling firms the dough, making it easier to handle and helps the cookies hold their shape while baking.
Once the chocolate bark is melted smoothly, dip each cooled cookie halfway into the chocolate. Let excess drip off to avoid thick layers then place them on parchment-lined tray to set.

Cookie Storage and Freezing

These cookies can be stored in an airtight container for up to 1 week at room temperature. For longer storage, they can be frozen for up to 3 months. Thaw at room temperature before serving.

Chocolate Dipped Vanilla Cookies

Chocolate Dipped Vanilla Cookies are homemade Nilla wafers made with flour, cornstarch, butter, & vanilla extract baked & covered in chocolate!

Course Cookies, Dessert, Dessert, snack/dessert

Cuisine American

Keyword Chocolate Covered Vanilla Cookies

Prep Time 15

Cook Time 12

Chill Time 2

Total Time 2 27

Servings cookies

Calories 111kcal

Author Jessica & Nellie

Ingredients

1 ½ cups all-purpose flour
2 tsp cornstarch
¾ tsp baking powder
½ tsp salt
½ cup unsalted butter softened
⅔ cup granulated sugar
1 large egg
1 TBSP vanilla extract
1 TBSP milk
½ cup Dipping Chocolate

Instructions

In a medium bowl, whisk the flour, cornstarch, baking powder and salt; set aside.
Using an electric mixer, in a separate large bowl beat the butter and sugar until creamy. Turn mixer to low and beat in egg and vanilla extract until completely combined.
Slowly add the flour mixture into the butter mixture and mix until combined. Add milk and stir again until combined.
Cover bowl tightly and let chill in fridge at least 1 hour or overnight.
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
Once chilled, roll dough into 1 inch balls and place on prepared baking sheet, spacing cookies at least 2" apart. Bake for 11-12 minutes or until cookies are light golden brown around the edges.
In another small bowl, melt the chocolate bark in the microwave, start with 30 seconds, stir, then heat in 15 second increments until the chocolate is completely melted.
Dip each cookie halfway into the melted chocolate and place on wax paper until dry to touch. Serve and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature. Or in the fridge if you like your chocolate chilled

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

Variations of this Vanilla Cookie Recipe

Fun Additions: For those who want to add a little extra something to their cookies; sprinkle some rainbow sprinkles on top of the chocolate coating for a colorful and festive touch. For those who love nuts, try adding chopped pecans or walnuts to the melted chocolate for a crunchy texture.

Gluten Free: For those who are gluten-free, this recipe can easily be modified by using gluten-free all-purpose flour instead of regular flour. Make sure to check that all other ingredients, such as the chocolate bark, are also gluten-free before using.

Vegan Option: For a vegan option, simply replace the egg with a flax egg (1 TBSP of ground flaxseed mixed with 3 TBSP of water) and use vegan chocolate bark for dipping. Additionally, use vegan butter instead of regular butter and make sure to check that all other ingredients are also vegan-friendly.

How does cornstarch affect the texture of cookies?

The cornstarch in this cookie recipe helps to create a softer, more tender cookie texture. It also helps to prevent the cookies from spreading too much during baking. It is not an ingredient that should be skipped!

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.

Try more vanilla cookies here:

Homemade Nilla Wafer cookies taste so much better than store bought!
Delightful Vanilla Cream Cookies have lovely flavor from putting pudding in the cookie dough!
Love vanilla flavor? Try these Peppermint Vanilla Shortbread Cookies for your next holiday baking party, they are absolutely delightful.
Soft and tender Vanilla Meringue Cookies are also made with cornstarch for a tender cookie.

Chocolate Covered Vanilla Cookies are an easy-to-make treat that will satisfy your sweet tooth. This simple sugar cookie recipe creates soft and chewy treats with a rich chocolate coating.

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