Unique Cookies Archives - Family Cookie Recipes

Buttery Blackberry Oatmeal Cookies with White Chocolate

Nellie — Tue, 21 Apr 2026 20:37:34 +0000

Blackberry Oatmeal Cookies made with classic ingredients like butter, oats, flour & eggs, then mixed with fresh blackberries and white chocolate chips for fantastic flavor!

I adore blackberries, so when I find a good sale, I add this recipe to the list! The cookies are a bit more rustic looking, but one bite and you’ll be hooked.

These cookies are soft with buttery crisp edges & bursting with fresh blackberry flavor. Made with simple oatmeal cookie ingredients and loaded with juicy blackberries and white chocolate chips, they are sweet enough to balance the tartness of the berries. If you enjoy them, be sure to check out these Blackberry Cookies too!

We recently updated this recipe to address the cookies spreading too much! We added several tips, plus adjusted the amount of flour required. It’s perfect now!

Ingredients in Blackberry Oatmeal Cookies

Blackberries: The star of this recipe. You will need about one cup of fresh blackberries, washed, patted dry, and cut into dime sized pieces. I just cut most of my berries in half.

Butter: Softened to room temperature before mixing so it creams smoothly with the sugars. Two full sticks give these cookies a rich, tender base.

Granulated sugar: Adds sweetness and helps create lightly crisp edges on each cookie.

Brown sugar: Fresh and soft brown sugar adds a subtle molasses flavor and contributes to the chewy texture these cookies are known for.

Eggs: Two large eggs bind everything together and give the dough structure.

Vanilla extract: Rounds out the flavor of the dough. The higher the quality, the better.

All-purpose flour: The base of the dough. Cake flour also works well if that is what you have on hand.

Cornstarch: We added this as a fail-safe, just incase the blackberries release too much juice. It helps the cookies to not be flat.

Baking soda: The leavening agent in these cookies. Make sure yours is not old or expired for the best results.

Salt: Just enough to enhance and balance all of the other flavors in the dough.

Oats: Quick oats work best, though old-fashioned oats are a great option too. For the best texture, try a 50/50 mix of both.

White chocolate chips: A perfect pairing with the blackberries. Add as many or as few as you like, or leave them out entirely.

Tips for the Best Blackberry Oatmeal Cookies

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

Line your baking sheets: Parchment paper or a silicone baking mat keeps the cookies from sticking and makes cleanup effortless.
Cream the butter and sugars well: Spending 2 to 3 extra minutes creaming the butter and sugars together makes a noticeable difference in the consistency of the finished cookie.
Coat the blackberries in flour: Tossing the cut blackberries in a small amount of flour before folding them into the dough helps prevent the batter from turning too purple and keeps the berries from sinking.
Fold gently: When adding the blackberries to the dough, fold carefully and just enough to distribute them evenly. Overworking the dough at this stage can break up the berries and change the texture.
Use a cookie scoop: A 1.5 tablespoon cookie scoop gives you perfectly sized, uniform cookies every single time without any guesswork.
Add more blackberries and white chocolate on top! I just think this is something bakeries do that really sets the cookies apart.
Do not overbake: Pull the cookies from the oven when they still look slightly underdone in the center, as they will continue to set on the pan for a few minutes after baking.

Why Did My Blackberry Oatmeal Cookies Spread Too Much?

Flat, spreading cookies are the most common issue with this recipe, and it almost always comes down to one of a few fixable things. Fresh blackberries release moisture into the dough as it sits, which can make the batter looser than a standard oatmeal cookie. Here is how to fix it:

The dough wasn’t chilled. This is the single most important step for preventing flat cookies. After mixing the dough and folding in the blackberries, cover the bowl and refrigerate for at least 30-60 minutes before baking. Cold dough holds its shape in the oven instead of spreading across the pan. If your cookies have been consistently flat, chilling the dough will fix it almost every time.

The blackberries were too wet. After washing and cutting your blackberries, pat them as dry as possible with a paper towel before tossing them in flour. The drier the berries going into the dough, the less excess moisture you’ll have to contend with. If your berries are particularly juicy, you can also pop the cut pieces in the freezer for 15-20 minutes before coating them in flour — this firms them up and slows the moisture release.

The butter was too soft or melted. Butter that is genuinely room temperature — cool to the touch but soft enough to press a finger into — creams properly and keeps the cookies from spreading. If your butter got too warm or started to look shiny, pop it back in the fridge for 15 minutes before creaming.

The kitchen is warm. In summer or in a warm kitchen, cookie dough softens quickly. If you’re baking multiple batches, keep the remaining dough in the refrigerator between batches and don’t put the next tray in the oven until it’s been chilled.

The oven temperature was off. An oven that runs cool will let cookies spread and flatten before the structure sets. If you suspect your oven runs low, try increasing the temperature by 10-15 degrees or use an inexpensive oven thermometer to check the actual temperature.

What if my cookies still spread even after chilling? Try adding an extra tablespoon or two of flour to the dough, or add another teaspoon of cornstarch — cornstarch is a great natural thickener that tightens the dough without affecting flavor and is especially helpful in humid climates or at higher altitudes where moisture behaves differently.

Storage and Freezing Blackberry Cookies

Store in an airtight container at room temperature for up to 3 days.

To freeze, place cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container. Freeze for up to 2 months and thaw at room temperature before serving.

BLACKBERRY OATMEAL COOKIES

Blackberry Oatmeal Cookies are made by adding blackberries to a deliciously soft and chewy oatmeal cookie recipe.

Course Cookies

Cuisine American

Keyword Blackberry Oatmeal Cookies

Prep Time 10

Cook Time 12

Servings cookies

Calories 156kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 tsp vanilla extract
1 ½ cups flour + 2 TBSP for coating blackberries
1 TBSP cornstarch
½ tsp baking soda
1 tsp salt
3 cups quick oats
1 cup white chocolate chips
1 cup blackberries cut in half or fourths

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment and set aside.
Cream together the butter and sugars until smooth. Beat in the eggs and vanilla.
Combine the 1 ½ cup of flour, cornstarch, baking soda and salt in a separate bowl and add to the creamed mixture, mixing just enough to combine. Gently mix in the oats and white chocolate chips. Dough will be stiff.
Place the remaining 2 TBSP flour in a small bowl and gently coat HALF of the blackberry pieces. (Blackberries should be cut into dime sized pieces. I just cut most of mine in half, but larger berries might need more cutting.) Gently fold the blackberries into the cookie dough. Some will be crushed, but do your best to not smash them.
Use a cookie scoop to drop cookies onto a greased cookie sheet. Top with remaining blackberry pieces, as well as a few more white chocolate chips. Bake for about 9-10 minutes at 350°F.
Cool on the baking sheet for about 5-7 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

Store leftovers in an airtight container on the countertop.

Nutrition

FAQs

Can I use frozen blackberries? Fresh blackberries work best in this recipe, but if you use frozen, do not thaw them first. Add them straight from the freezer and coat in flour as directed to help control excess moisture.

What kind of oats are best in oatmeal cookies? Quick oats produce a slightly denser, puffier cookie, while old-fashioned oats give you a chewier result. A 50/50 mix of both is a great way to get the best of both worlds.

Can I leave out the white chocolate chips? Absolutely. The cookies are delicious without them, and you can easily swap in a different mix in like dark chocolate chips or chopped macadamia nuts if you prefer.

Why did my cookies turn purple? The natural juices in the blackberries can bleed into the dough when the berries are folded in. Coating the pieces in flour helps minimize this, and placing the cut berries in the freezer for 30 minutes before coating can reduce it even further.

How do I know when the cookies are done? The cookies are ready when the edges look set, but the centers still appear slightly underbaked, usually around 12 to 13 minutes. They will firm up as they cool on the pan.

More delicious cookies with fruit:

Sweet and slightly tangy, Raspberry Chocolate Chip Cookies pack bright raspberry flavor into a soft, buttery cookie loaded with chocolate chips.
Peach Snickerdoodles are a summery twist on a classic, with a crisp, sugary exterior and a soft center full of warm spice, and are worth making all season long.
Soft, buttery, and loaded with fresh strawberry flavor, Strawberry Shortcake Cookies taste like your favorite summer dessert in cookie form.
A chewy, chocolatey cookie base topped with sweet cherry flavor, Cherry Chocolate Chip Cookies are a simple and totally irresistible combination.
Blueberry Cream Cookies are as beautiful to look at as they are delicious to eat, soft and pillowy with a creamy blueberry filling in every bite.

These Blackberry Oatmeal Cookies are the kind of treat that surprises people in the best possible way, familiar enough to feel comforting and just different enough to feel special.

The post Buttery Blackberry Oatmeal Cookies with White Chocolate appeared first on Family Cookie Recipes.

AVOCADO CHOCOLATE CHIP COOKIES

Nellie — Wed, 08 Apr 2026 20:44:55 +0000

These Avocado Chocolate Chip Cookies are soft, thick, and chewy with the same great flavor as a classic chocolate chip cookie. Mashed avocado replaces the butter in this recipe, creating a cookie that is slightly cakier in texture but just as delicious. If you have never tried baking with avocado before, this is a great place to start!

Recipe Highlights

Butter-free: Mashed avocado takes the place of butter in this recipe, making it a fun and unexpected twist on a classic chocolate chip cookie.
Soft and chewy texture: The avocado creates a thick, cake-like cookie with a satisfying chew in every bite.
Same great flavor: Despite the swap, these cookies taste remarkably close to a traditional chocolate chip cookie.
Kid approved: The avocado adds just a hint of green color that is barely noticeable, and kids love them just as much as the original.
Simple ingredients: Everything in this recipe is straightforward and easy to find, with mashed avocado being the only unexpected addition.
Big batch: This recipe makes about 48 cookies, making it a great option for bake sales, parties, or keeping a stash on hand all week.

Ingredients in Avocado Chocolate Chip Cookies

Mashed avocado: The star ingredient and butter substitute in this recipe. Avocado adds moisture and richness without melting during baking, which gives these cookies their thicker, chewier texture.
Brown sugar: Adds sweetness with a subtle molasses depth that contributes to the soft, chewy texture of the cookies.
Granulated sugar: Sweetens the cookies and helps create a slightly crisp edge.
Eggs: Add structure, richness, and help bind the dough together.
Vanilla extract: Enhances the flavor and rounds out the sweetness of the cookie.
Baking soda: Helps the cookies rise slightly and keeps them soft.
Salt: Balances the sweetness and brings out the flavor of the chocolate chips.
All-purpose flour: Provides the structure for the cookies without making them dense.
Semi-sweet chocolate chips: The classic finishing touch. Semi-sweet chips balance the sweetness of the dough perfectly.

Tips for the Best Avocado Chocolate Chip Cookies

Full instructions are in the recipe card below, but here are a few helpful tips.

Mash the avocado well: The smoother the avocado, the better the cookie texture. A fork works fine, but a food processor gives you the smoothest result.
Cream the avocado and sugars thoroughly: Spending 2 to 3 minutes beating them together improves the overall consistency of the cookies and is worth the extra time.
Do not add more flour: The dough will be stickier than a traditional cookie dough, but that is normal. The avocado prevents the cookies from spreading too much, so resist the urge to add more flour.
Use a cookie scoop: This keeps all your cookies uniform in size so they bake evenly and look great.
Line your baking sheet: Parchment paper or a silicone baking mat makes removal easy and helps the bottoms bake evenly without burning.
Do not overbake: Pull the cookies out when the edges are just barely turning golden brown. They will continue to bake on the hot pan for a couple of minutes after coming out of the oven.

Storage Instructions

Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. These cookies also freeze well. Place cooled cookies in an airtight container or zip-top bag and freeze for up to 3 months. Thaw at room temperature before serving.

Avocado Chocolate Chip Cookies Recipe

Avocado Chocolate Chip Cookies are soft, thick, and chewy with classic cookie flavor. A fun butter-free twist on a family favorite!

Course Cookies

Cuisine American

Keyword avocado chocolate chip cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 196kcal

Author Jessica & Nellie

Ingredients

1 cup mashed avocado about 3-4 medium avocados
¾ cup brown sugar
¾ cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 ¼ cups flour
2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 375°.
Mash the avocados until mostly smooth. I usually do this with a fork, but you can use a food processor if you prefer. Place the mashed avocado in a mixing bowl and add the sugars. Beat with an electric mixer for 1-2 minutes.
Add the eggs and vanilla and continue to beat for 1-2 minutes.
In a separate mixing bowl, mix together the flour, baking soda and salt.
Add the flour mixture to the avocado mixture and mix just until combined. This cookie dough will be a bit on the sticky side, but don’t add more flour. The avocado in the recipe will prevent the cookies from spreading too much – I promise!
Stir in the chocolate chips.
Use a cookie scoop to scoop the cookies onto a greased cookie sheet or a cookie sheet that is lined with parchment paper or a silicone baking mat.
Bake cookies for 9-10 minutes, until the edges barely begin to turn a light golden brown. Let the cookies cool on the cookie sheets for a few minutes before transferring them to wire racks to cool completely.

Nutrition

FAQs

Can I taste the avocado in these cookies?

Not really. The avocado flavor is very subtle, and most people cannot detect it at all. The chocolate chips and vanilla do a great job of masking any avocado flavor.

Will my cookies turn green?

The avocado does add a very slight green tint to the dough, but it is barely noticeable in the baked cookies. Most people will not notice unless you tell them.

Why is my dough so sticky?

Avocado has a higher moisture content than butter, so this dough is naturally stickier than a traditional cookie dough. Use a cookie scoop to portion the dough and do not add extra flour, as the cookies will still hold their shape during baking.

Can I use a different type of chocolate chip?

Yes. Milk chocolate, dark chocolate, or white chocolate chips all work well in this recipe. You can also mix and match for a fun variation.

How ripe should the avocados be?

Use avocados that are fully ripe and soft. They will mash more smoothly and blend more easily into the dough than firm, underripe avocados.

Here are more of our favorite chocolate chip cookie recipes to try:

Short on time? Chocolate Chip Cookie Bars are easily made by putting all of the dough into one pan – no scooping individual cookies!
Chocolate chip cookies are delicious when you add fruit! Banana Chocolate Chip Cookies, Raspberry Chocolate Chip Cookies, and Cherry Chocolate Chip Cookies are some of our favorites!
Peanut butter and chocolate are one of my favorite flavor combinations. Peanut Butter Chocolate Chip Cookies and Peanut Butter Oatmeal Chocolate Chip Cookies are both reader favorites.

These Avocado Chocolate Chip Cookies are a fun twist on a classic that is worth trying at least once, with a soft, chewy texture and great chocolate chip cookie flavor in every bite.

The post AVOCADO CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

BLACKBERRY COOKIES

Nellie — Thu, 02 Apr 2026 20:02:00 +0000

Blackberry Cookies are made with fresh blackberries and a hint of lemon. These soft and chewy cookies are so simple to make!

I love adding fresh berries to cookies. Years ago, I had the idea of adding fresh raspberries to chocolate chip cookies, and these Raspberry Chocolate Chip Cookies have been one of my favorite cookie recipes ever since.

We also made these Blackberry Oatmeal Cookies which are just amazing! I love the crisp buttery edges.

Recipe Notes for Blackberry Cookies

Fresh fruit! Halved blackberries work perfectly in this recipe, but you can swap them out with a different kind of berry or combination of berries if you prefer.
Simple recipe. You only need one bowl to mix all of the ingredients, and you don’t have to chill the dough before baking.
No eggs. This is a perk because I know several people with an egg allergy, and also because eggs seem to be so expensive these days! I’m not sure of the science behind this, but I promise that the cookies turn out just fine without any eggs in the recipe!

Ingredients in Blackberry Cookies

Butter – The recipe calls for ½ cup of butter, which is equal to 1 full stick. Make sure that the butter is softened to room temperature before mixing with the other ingredients. And for best results, use real butter.

Sugars – You will need brown sugar and granulated sugar. For best results, make sure your brown sugar is fresh.

Lemon extract – Lemon extract is much more concentrated and has a much stronger flavor than lemon juice, so make sure to use lemon extract if you want to be able to taste the lemon in the cookies.

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

Baking soda and baking powder – Baking soda and baking powder act as the leavening agents in the cookies, so make sure they aren’t expired.

Blackberries – Add ¾ cup of fresh blackberries to the dough. Make sure to cut them in half before adding to the cookie dough.

Blackberry Cookie Tips

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

Prepare the blackberries. The best part of this recipe is the fresh blackberries. You’ll want to rinse the blackberries before using, but then place them on a paper towel and gently pat them with another paper towel to remove as much extra moisture as possible. Make sure to cut the blackberries in half before adding to the dough. This ensures that there are blackberries in every cookie and that there are no large lumps in the cookies. If you happen to have tiny blackberries that you are using, you may not need to cut them in half.
Preheat the oven. If you put the cookies in the oven before it is preheated, they will likely spread more than you prefer!
Take the time to cream the butter and sugars. This is an important step in most cookie recipes. Spending at least 2-3 minutes creaming the butter and sugars will improve the consistency and texture of the cookies, so don’t try to speed up this part of the process!
Fold the blackberries in gently. Be very careful when mixing in the blackberries so that they don’t completely fall apart in the dough.

STORAGE AND FREEZING

Enjoy these cookies within 1-2 days for best results. Due to the fresh berries, they will not stay good for longer than that. Store at room temperature in an airtight container.

You can also freeze the cookies. Make sure they are completely cooled before placing them in a Ziplock bag or an airtight container and then freezing for up to 3 months.

Blackberry Cookie Recipe

Blackberry Cookies are made with fresh blackberries and a hint of lemon. These soft and chewy cookies are so simple to make!

Course Cookies

Cuisine American

Keyword Blackberry Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 113kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
¼ cup granulated sugar
½ cup brown sugar
1 teaspoon lemon extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup fresh blackberries washed, dried, and cut in half

Instructions

Preheat the oven to 350℉ and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, mix the softened butter, granulated sugar, brown sugar, and lemon extract for 2-3 minutes with an electric mixer.
Add the flour, baking powder, and baking soda, and mix just until combined.
Gently fold in the halved fresh blackberries.
Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the baking sheet and bake for 8-10 minutes, or just until the edges begin to lightly brown. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Leftover berry cookies should be eaten within 1-2 days. Due to the fresh berries, they will not stay good for longer than that. Store at room temperature in an airtight container.

For longer storage, place them in a Ziplock bag or an airtight container and freeze for up to 3 months.

Nutrition

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 to make cookies perfectly round

Have you ever wondered how bakeries get all of the cookies to be perfectly shaped? Using a cookie scoop can help to ensure that cookies are similar in size and shape, but there’s another trick that makes a big difference! Take a round cookie cutter or a large glass that is larger than the cookies, and round out the cookies with it immediately after they come out of the oven.

More delicious cookie recipes made with fruit:

We adore these Blueberry Banana Cookies!
Peaches are also amazing in cookie recipes. Peach Snickerdoodle Cookies and Peaches and Cream Cookies are two of my favorites.
We have made a lot of cookies that have apples in them. Snickerdoodle Apple Pie Cookie Cups and Apple Cinnamon Oatmeal Cookies are super easy to make, and everyone loves them!

Blackberry Cookies are made with fresh blackberries and a hint of lemon. These soft and chewy cookies are so simple to make!

The post BLACKBERRY COOKIES appeared first on Family Cookie Recipes.

BANANA SPLIT COOKIE CUPS

Nellie — Wed, 22 Oct 2025 19:36:48 +0000

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

These Banana Split Cookie Cups are easily made in a mini muffin tin and then filled with a simple, 3-ingredient pineapple cream filling. I added chocolate and a cherry on top, and you could easily add sprinkles too. A cookie that tastes like a banana split!

Ingredients in Banana Split Cookie Cups

Cookies:

1 1/2 sticks butter, softened to room temperature

3/4 cup light brown sugar

1/4 cup sugar

1 small (3.4 oz) box instant banana cream pudding mix

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

2 1/4 cups all-purpose flour

Filling:

8 oz Cool Whip, thawed

8 oz can crushed pineapple (with juice)

1 small (3.4 oz) box instant vanilla pudding mix

Topping:

Maraschino cherries

1/2 cup semi-sweet chocolate chips + 1 Tbsp shortening

How to make Banana Split Cookie Cups

Banana Split Cookie Cups

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

Course Cookies

Cuisine American

Keyword banana split cookie cups

Prep Time 15

Cook Time 8

Servings

Calories 103kcal

Author Jessica & Nellie

Ingredients

Cookie Cups

1 ½ sticks butter softened to room temperature
¾ cup light brown sugar
¼ cup sugar
1 small 3.4 oz box instant banana cream pudding mix
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
2 ¼ cups all-purpose flour

Filling:

8 oz Cool Whip thawed
8 oz can crushed pineapple with juice
1 small 3.4 oz box instant vanilla pudding mix

Topping:

Maraschino cherries
½ cup semi-sweet chocolate chips + 1 Tbsp shortening

Instructions

Preheat oven to 350°.
In a large mixing bowl, cream butter and sugars together for 3-4 minutes. Add in the banana pudding mix and continue to beat for another 1-2 minutes.
Add the eggs and vanilla and beat for 2 more minutes.
Add the flour and baking soda and mix until well combined.
Use a cookie scoop to scoop the cookie dough into a well-greased mini muffin pan. Recipe makes 36 cookie cups.
Bake for 8-9 minutes or until the tops barely begin to turn a light golden brown. Remove from oven and immediately use the back of a 1/2 tablespoon to press an indention into each cookie cup. Don’t press all the way to the bottom- you’ll want to press the tops about halfway down. Make sure to do this while the cookie cups are hot, straight out of the oven.
Let the cookie cups continue to cool in the pan for about 15-20 minutes and then remove from the pan and cool completely on a wire rack.
When the cookie cups are completely cooled, make the filling. Use a fork or large spoon to mix the pudding mix and pineapple together. Fold in the Cool Whip. Use a small spoon to generously scoop the filling into each of the cookie cups.
In a small glass bowl, mix the chocolate chips and shortening and then microwave for about 30 seconds. Stir and then microwave in 15 second intervals, stirring in between each interval until chocolate is completely melted and smooth. Drizzle on top of the cookie cups and then place a cherry on top of each one. Keep refrigerated until ready to serve.
The cookie cups last pretty well completely assembled in the refrigerator for up to about 24 hours. If you need to make them farther in advance, just make the cookie cups and the filling separately and then wait to add the filling and topping until right before serving.

Nutrition

Can you replace the Cool Whip in the recipe?

If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into pudding mixture.

HOW TO MAKE STABILIZED WHIPPED CREAM

To make stabilized whipped cream, you will need the following ingredients:

4 ounces of cream cheese (softened to room temperature)
1/3 cup powdered sugar
1 tsp vanilla
1 cup heavy whipping cream

Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
In a separate bowl, beat the whipping cream just until soft peaks form.
Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.

A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

More amazing banana cookie recipes!

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

The post BANANA SPLIT COOKIE CUPS appeared first on Family Cookie Recipes.

CRANBERRY PISTACHIO SNOWBALLS

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

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

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

What are cranberry pistachio snowballs?

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

Cranberry Pistachio Snowball Ingredients

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

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

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

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

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

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

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

Cranberry Pistachio Snowballs

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

Course Cookies, Dessert

Cuisine American

Keyword Cranberry Pistachio Snowball Cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 130kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Notes

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

Nutrition

Why are my snowball cookies flat?

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

Can snowball cookies be frozen?

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

How to store snowball cookies

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

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

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

RASPBERRY DANISH COOKIES

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

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

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

Ingredients for Raspberry Cheesecake Cookies

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

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

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

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

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

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

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

Cream Cheese Frosting

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

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

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

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

Tips for the Perfect Raspberry Cookies

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

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

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

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

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

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

Raspberry Danish Cookie Recipe

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

Course breakfast dessert, Cookies, Dessert, Desserts

Cuisine American, Danish

Keyword Raspberry Danish Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Author Jessica & Nellie

Ingredients

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

Cream Cheese Frosting:

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

Instructions

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

Notes

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

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

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

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

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

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

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

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

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

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

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

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

How do you ensure the cookies are evenly baked?

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

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

If you love thumbprint style cookies…

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

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

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

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

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

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

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

MAPLE DONUT COOKIES

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

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

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

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

Maple Donut Cookie Ingredients

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

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

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

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

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

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

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

Salt: ½ tsp salt balances sweetness and strengthens flavor.

Maple Glaze ingredients

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

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

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

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

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

How to make maple glaze

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

Why Use Maple Extract Instead of Maple Syrup

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

Maple Donut Cookie Recipe

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

Course Cookies

Cuisine American

Prep Time 20

Cook Time 10

Chilling time 1 15

Total Time 30

Servings

Calories 108kcal

Author Jessica & Nellie

Ingredients

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

Maple Glaze

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

Instructions

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

Video

Notes

yields 2.5- 3 dozen cookies

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

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

Nutrition

How long are Maple Donut Cookies good for?

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

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

What can be used as a substitute for buttermilk?

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

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

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

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

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

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

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

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

Enjoy more maple flavored cookies here:

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

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

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

MALTED CHOCOLATE CHIP COOKIES

Jessica — Mon, 21 Apr 2025 20:55:30 +0000

Malted Chocolate Chip Cookies made with malted milk powder & chocolate syrup for a crisp & chewy chocolate chip cookie that’s irresistible!

Delightful cookies made with 2 kinds of chocolate chips and malt powder added to the dough. These are thinner cookies that are crisp around the edges and chewy in the middle. Try them; they’re amazing!

Malt Chocolate Chip Cookie Ingredients

Butter & shortening: Use both butter and shortening for the cookies to stay moist as they bake.

Brown sugar: You need 1 ¼ cups of brown sugar for this recipe.

Malted milk powder: Adding ½ cup of malted milk powder creates soft, chewy treats.

Chocolate syrup: Chocolate syrup (or hot fudge) is needed for great tasting cookies.

Vanilla extract: Use vanilla extract to enhance the flavors in this cookie dough.

Egg: Help bind the ingredients with 1 egg.

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

Baking soda: The leavening agent in this cookie recipe is baking soda.

Salt: Add in ½ tsp of salt to balance the sweetness.

Chocolate: You’ll want to use ¾ cups of semi-sweet chocolate chunks, as well as ¾ cups of milk chocolate chips.

How long are these chocolate chip cookies good for?

These chocolate chunk 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.

Malt Chocolate Chip Cookie Recipe

Malted Chocolate Chip Cookies made with malted milk powder and chocolate syrup. These cookies deliver a unique flavor and irresistible texture!

Course Cookies, Cookies, Dessert, Dessert

Cuisine American

Keyword Malt Chocolate Chip Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 311kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup shortening softened
1 ¼ cups brown sugar
½ cup malted milk powder
2 TBSP chocolate syrup or hot fudge
2 tsp vanilla extract
1 egg
2 cups all purpose flour
1 tsp baking soda
½ tsp salt
¾ cups semi sweet chocolate chunks
¾ cups milk chocolate chips

Instructions

Prep: Preheat the oven to 375°F and line two baking sheets with parchment paper or silicon mats; set them aside.
Cookie dough: In the bowl of an electric mixer, beat the butter and shortening for 2 minutes. Add the brown sugar, malt powder, and chocolate syrup. Beat the mixture for another 2 minutes.
Add in the vanilla extract and egg, beat for another 2 minutes until combined.
After that add in the flour, baking soda, and salt. Mix again until just combined.
Proceed to stir in ½ cup each of the chocolate chunks and chocolate chips.
Scoop the dough into 2" balls and place them 3" apart on prepared baking sheets. Top the dough with the remaining chocolate chunks and chocolate chips.
Bake: Place the cookies in the preheated oven and bake for 9-10 minutes. Remove from oven and let them sit for 2 minutes on pan before transferring to a cooling rack. Serve the cookies slighting warm and enjoy!

Notes

These malted cookies should be stored in an airtight container, at room temperature, and they will stay fresh for up to 5 days.

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

What are the benefits of using shortening alongside butter in cookie recipes?

Shortening contributes to a lovely crisp edge of these cookies. Combining shortening with butter balances flavor and texture.

What role does malt powder play in cookie texture and taste?

Malted milk powder adds a unique flavor and enhances chewiness in cookies. It provides a slight nuttiness and depth, complementing the sweetness of chocolate. Additionally, it influences the overall softness of the finished cookie.

Love chocolate cookies? Try more here:

For more chocolatey goodness, make a batch of these frosted double chocolate cookies.
We have fine tuned our favorite classic recipe and think these are the best chocolate chip cookies! Check them out and see for yourself how amazing they are.
Enjoy the taste of vacation from the comfort of your own home with our copycat Grand Floridian chocolate chip cookie recipe.
The combination of oats and chocolate in this oatmeal chocolate chip cookie recipe is simply delicious. The soft, chewy, sweetness does not disappoint!
Switch up the flavor a bit with these toasted pistachio chocolate chip cookies. The nutty flavor and crunchy texture are a unique twist on a classic dessert.

Malted Chocolate Chip Cookies made with malted milk powder & chocolate syrup for a crisp & chewy chocolate chip cookie that’s irresistible!

Malted Chocolate Chip Cookies is a flavorful & unique cookie recipe made with malted milk powder and a blend of chocolate chips and chunks.

The post MALTED CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

GLAZED DONUT COOKIES 🍩

Jessica — Wed, 12 Mar 2025 22:56:59 +0000

Glazed Donut Cookies are soft, buttermilk cookies made into the shape of donuts & topped with a silky glaze & sprinkles! Donut lovers rejoice; these cookies are for YOU! 🍩

Easy Donut Cookies

Our family has always loved maple bars, so when I had the idea to make 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 are incredible! Rejoice, because I am about to introduce you to your new favorite cookie with this recipe. Be sure to read my notes and watch the video below. Donut Cookies are not difficult to make, but the dough is a bit sticky, so I give tips on managing it better.

Glazed Donut Cookie Ingredients

Butter: You need ½ cup of softened butter (1 stick) to give the dough great flavor.

Sugar: Add in ½ cup of granulated sugar to sweeten these cookies perfectly.

Brown sugar: By adding in ½ cup of brown sugar, it provides a wonderful depth of flavor that is simply amazing.

Egg: Use 1 egg to help bind the cookie dough together well.

Buttermilk: You will need ¾ cup of buttermilk to give these donut cookies the most incredible texture.

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

Flour: For the base and structure of these cookies, you need 2 ½ cups of all-purpose flour.

Baking soda: For the leavening agent in this recipe, use ½ teaspoon of baking soda.

Salt: To balance the flavors well, add in ½ teaspoon of salt.

Vanilla Glaze Ingredients

Butter: Use 2 tablespoons of butter for a nice rich taste and shine to this glaze.

Milk: Add in 2-3 tablespoons of milk to get the perfect consistency desired.

Vanilla extract: You need 1 teaspoon of vanilla extract for more great flavor.

Powder sugar: 1 cup powdered sugar is the base of this glaze recipe.

Chocolate Glaze Ingredients

Butter: To flavor this glaze and get the right consistency, use 2 tablespoons of butter.

Chocolate chips: For great chocolatey flavor, use ¼ cup of semi-sweet chocolate chips.

Milk: Add in 2-3 tablespoons of milk to achieve the desired glaze consistency.

Powder sugar: Add in 1 cup of powdered sugar to create the best cookie topping.

Glazed Donut Cookies Recipe

Glazed Donut Cookies are soft, delicate, donut-shaped cookies with a lovely chocolate or vanilla glaze and topped with sprinkles! These buttermilk cookies are a delicious twist on a traditional sugar cookie recipe, the results are a heavenly sweet treat.

Course Cookies, Dessert

Cuisine American

Keyword Glazed Donut Cookies

Prep Time 15

Cook Time 15

dough chilling 1

Total Time 1 30

Servings cookies

Calories 127kcal

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 extract
2 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt

Vanilla Glaze

2 TBSP butter
2-3 TBSP milk
1 tsp vanilla extract
1 cup powdered sugar

Chocolate Glaze

2 TBSP butter
¼ cup semi-sweet chocolate chips
2-3 TBSP milk
1 cup powdered sugar

Instructions

Dough: In a large mixing bowl, cream together the butter, white and brown sugars, for 1 minute. Then, add in the egg, buttermilk and vanilla extract, mix again until smooth. Next, in a separate small bowl, combine the flour, baking soda and salt. Stir to combine. After that, add half of the dry ingredients to the wet ones and stir to combine. Proceed to mix in the other half and stir until combined.
The dough will be softer and stickier than normal cookie dough, this is what you want. Then, cover the bowl and let chill in fridge for at least 1 hour.
Get the oven preheating to 375°F. Then, line 2-3 baking sheets with parchment paper or silicon mats. Next, spray the cookie scoop and your hands lightly with non-stick cooking spray. Scoop out about 1.5-2 tablespoons of cookie dough into your hand. Roll the dough into a ball and gently flatten the ball until it’s about 1/2″ thick.
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.
Put each shaped donut cookie on the parchment lined cookie sheets, repeating process until you have 6-8 cookies on your sheets. Bake for 9-10 minutes. Let the cookies cool for an additional 2 minutes on the cookie sheet, then transfer to a cooling rack to cool completely. (if the donuts have closed up a bit while baking, you can take a small round biscuit cutter or cap and re-punch a hole.)
Vanilla Glaze: In a small bowl, combine 2 tablespoons of milk and the butter, heat for 30 seconds in the microwave. Then, add in the powdered sugar and whisk until smooth. Add additional milk as needed for the glaze to be smooth and dippable. If the glaze cools, microwave for an additional 15 seconds.
Chocolate glaze: In a small bowl, combine 2 tablespoons of milk, butter and chocolate chips, heat for 40 seconds in the microwave. Then, add in the powdered sugar and whisk until smooth. Add additional milk as needed for the glaze to be smooth and dippable. If the glaze cools, microwave for an additional 15 seconds.
Dip the top round face of each cooled donut cookie in the warm glaze. Top with sprinkles immediately, if desired. Cool to set for about 10 minutes. Serve immediately and enjoy!

Video

Notes

Store cookies in an airtight container on the countertop for up to 5 days. Cookies can be frozen similarly for up to 2 months.

Nutrition

I cut out holes AFTER baking to make sure the cookies were shaped as recognizable donuts!

HOW DO YOU STORE FROSTED SUGAR COOKIES?

Let your frosted sugar cookies sit out for an hour or two to help the frosting solidify. Place them in an airtight container and then lay a cut piece of parchment paper over the top before laying more cookies on top. They can last this way up to a week.

HOW LONG WILL DECORATED SUGAR COOKIES LAST?

If you keep your decorated sugar cookies properly stored, you can expect them to last up to a week at room temperature and be just fine.

Glazed Donut Cookies are soft donut-shaped cookies with an amazing chocolate or vanilla glaze and topped with sprinkles! These buttermilk cookies are a sensational twist on a classic sugar cookie recipe, the results are an incredible treat.

The post GLAZED DONUT COOKIES 🍩 appeared first on Family Cookie Recipes.

COOKIES AND CREAM COOKIES

Nellie — Wed, 12 Mar 2025 22:40:57 +0000

Cookies and Cream Cookies are made with Oreo pudding mix, crushed Oreo cookies, and white chocolate chips! Soft and chewy cookies that everyone goes crazy over!

Cookies & Cream Cookies are definitely up there in my top 5 favorite cookie recipes. And I make a lot of cookies! I discovered this recipe several years ago (thanks to my sister!) and it has been a favorite of mine ever since! With Oreo pudding mix and crushed Oreo cookies in the dough, these cookies are soft, chewy, and absolutely packed with that delicious cookie and cream flavor.

Our readers absolutely love these cookies too!

Ingredients in Cookies & Cream Cookies

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

Brown sugar– I always use light brown sugar in these cookies. Just make sure your brown sugar is soft and fresh because if it is dried out, it will affect your cookies!

Sugar – Regular granulated sugar adds some extra sweetness to the cookie recipe.

Oreo Cookies & Cream instant pudding mix – This is what makes these cookies so soft and delicious! Sometimes certain stores don’t carry this, but I’ve always had good luck finding it at Walmart. If you absolutely can’t find the Oreo pudding mix, you can use vanilla instead.

Eggs – You’ll need 2 eggs – I always use large eggs in recipes for best results.

Vanilla – I suggest using a good quality vanilla extract or a Vanilla Bean Paste.

Flour – I usually use all-purpose flour, but you can use bread flour, or even pastry flour in this recipe.

Baking soda – Leavening agent in the cookies. Make sure your baking soda isn’t old or expired for best results.

White chocolate chips – The original recipe calls for white chocolate chips, but I often leave them out. It’s totally up to you! They do add a nice flavor and extra texture to the cookies.

Oreo cookies – Key ingredient in this particular cookie recipe! Feel free to add a few more than what the recipe calls for! Just make sure not to crush them into fine crumbs- you’ll want larger chunks of Oreos in your cookies!

Tips for making Cookies and Cream Cookies

The full instructions are found in the recipe card below, but here are a few tips to help you make perfect cookies!

Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
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!
Don’t overbake the cookies! when I take mine out of the oven, they still look slightly under-baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Storing & Freezing Cookies and Cream Cookies

Store cookies in an airtight container at room temperature for up to 4-5 days. They’ve never lasted that long at my house!

You can also freeze these cookies for up to 3 months. Or you can freeze the dough and then bake cookies on demand whenever you have a craving! Place the cookie dough balls in a single layer on a baking sheet, freeze for about an hour, and then place them in an airtight container or Ziplock bag until ready to bake.

Cookies & Cream Cookies Recipe

Cookies & Cream Cookies are made with pudding mix and Oreo cookies for a perfectly soft and chewy cookie that is sure to be a favorite!

Course Cookies

Cuisine American

Keyword Cookies and Cream Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 150kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
½ cup brown sugar
½ cup sugar
4.2 oz Cookies & Cream pudding mix
2 eggs
1 tsp vanilla extract
2 ¼ cups flour
1 tsp baking soda
1 cup white chocolate chips optional*
15 Oreo cookies coarsely crushed (you want big chunks!)

Instructions

Preheat oven to 350°.
First, use a hand mixer to cream the butter and sugars for at least 2-3 minutes. Add the pudding mix and mix until well blended.
Add the eggs and vanilla and mix for another 2-3 minutes.
Add the flour and baking soda and continue mixing.
Once the dough is well mixed, you can stir in the white chocolate chips and Oreo cookie chunks with a wooden spoon.
Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 8-10 minutes.

Video

Notes

*The original recipe called for white chocolate chips. I’m just not a huge fan of white chocolate chips so I usually leave them out, but you can definitely give it a try!

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.

Nutrition

How to Get a Perfectly Round Cookie Shape

Want to know a neat little trick? After your cookies have been baked, while they are still hot and cooling on the pan, take a medium-sized round cookie cutter or a round glass/drinking mug and place it over the top of the cookie. The round shape should be slightly bigger than the cookie for this trick to work.

Swirl the round cutter/object around the cookie, knocking it into the sides a bit as you go. The more you swirl, the smaller and thicker the cookie will become. Then let the cookies cool. This is how you can get homemade cookies to look perfectly rounded. This trick won’t work with cutout cookies, but it works fine with drop cookies and rolled cookies.

HOW DO YOU CRUSH OREO COOKIES?

The Oreo cookies should not be crushed too much because you want to make sure to have large chunks of Oreos in the cookies. My favorite way to crush the Oreos is by placing them in a Ziplock bag and then smashing them with a meat mallet or a rolling pin. This method gives you more control over how finely the Oreos are crushed.

You can also use a blender or food processor to crush Oreos but make sure to pulse the Oreos for only a quick second at a time to make sure that you don’t over-blend. This method is wonderful if you want to make fine crumbs for an Oreo crust, but is a little trickier when you want larger pieces of cookie.

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

SET IT OUT AT ROOM TEMPERATURE

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

IN THE MICROWAVE

My favorite way to soften butter is in the microwave. It’s definitely fast, so you have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, but if the butter starts to feel soft, don’t do more than a few more seconds.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

You may be lucky enough to have a ‘Soften Butter’ feature on your microwave. My new microwave has this and it works perfectly, but I have to run the cycle twice to get the right temperature.

WHY ARE MY COOKIES AND CREAM COOKIES CRISPY AND HARD?

If your cookies are hard, crunchy, or crispy, you probably baked them too long! Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out!

Most of my cookies are baked until barely done. I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies. If the edges look like they are turning a little bit golden brown, they’re done!

How to add pudding to cookies?

We love cookie recipes that have pudding mix in them. No need to make the pudding, you just add the powder to the dough. Cookie recipes that include pudding always help create the soft texture we all love!

How long should I let these cookies cool?

Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!

Can I make the cookie dough in advance?

Yes, you can make the dough and keep it in a well-covered bowl in the fridge for up to a day in advance. So make the dough one day and bake it the next. Perfect for parties and occasions where you want fresh cookies but without being in the kitchen for too long.

More Oreo recipes to try:

Oreo Cookie Bars are packed with Oreos and perfect for making when you are in a hurry and don’t have time to scoop out individual cookies. Oreo No-Bake Cookies are quick, easy, and don’t require turning on the oven!
These decadent Chocolate Cookies and Cream Cookies are incredible!
Want to make your own Oreos? These Homemade Oreo Cookies are much softer than the store-bought version, but even more delicious! You can try Homemade Golden Oreo Cookies if you prefer that variety. Or just make both if you can’t decide!
If you’re in the mood for something simple but unique, you’ve got to try these Bacon Wrapped Oreos. I know it sounds a little crazy, but don’t knock it ’til you’ve tried one!

Cookies & Cream Cookies are made with pudding mix and Oreo cookies for a perfectly soft and chewy cookie that is sure to be a favorite!

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