Carrot Cake Cookies made from scratch with butter, sugar, egg, shredded carrots & cinnamon, then topped with cream cheese frosting and walnuts! Perfect for Easter!

Carrot Cake Cookies for Easter

• The Best Parts of Carrot Cake – In Cookie Form: These cookies deliver warm cinnamon flavor and tender, buttery texture with real shredded carrots, giving you classic carrot cake vibes without the need for slicing or layering.
• A frosting That Steals the Show: A thick, creamy frosting made with a full block of cream cheese adds rich tanginess that perfectly balances the sweet cookie base.
• Finished with a Perfect Crunch: Chopped walnuts on top add texture and a nutty finish that complements the soft cookies and smooth frosting, making every bite feel bakery-worthy.

Ingredients for Carrot Cookies with Cream Cheese Frosting

Butter: ½ cup salted butter adds rich flavor and creates a soft, tender cookie texture.

Sugars: Granulated sugar provides structure and sweetness, while brown sugar adds moisture and a subtle caramel-like depth.

Egg: 1 large egg binds the ingredients together and helps create a chewy, cohesive cookie.

Leavening agents: Baking powder and baking soda work together to give the cookies a light lift and soft, cake-like texture.

Flour: Using 1 ½ cups all-purpose flour provides structure, giving the cookies enough stability to hold the carrots and frosting.

Cinnamon: Ground cinnamon adds warm, classic carrot cake flavor throughout each bite.

Carrot: ¾ cup finely shredded carrots add natural sweetness and moisture, keeping the cookies soft and flavorful.

Cream Cheese Frosting

Cream cheese: One 8-ounce block cream cheese, room temperature, creates a rich, tangy base that complements the sweetness of the cookies.

Sugar: Powdered sugar sweetens the frosting while giving it a smooth, spreadable consistency.

Walnuts: 1 cup chopped walnuts add a crunchy texture that finishes the cookies perfectly. We love how the earthy flavor of the chopped walnuts pairs with the sweetness of the frosting and carrots. Adding chopped walnuts is completely optional; you can swap them out for pecans if you prefer. 

Tips for making this Carrot Cake Cookie Recipe

Full instructions in the recipe card below, but here are a few tips to help the baking process go smoothly!

• Shred the carrots very finely: I recommend using a fine grater to shred your carrots. This helps better distribute the carrot flavor and helps prevent you from having crunchy pieces of carrot in your cookies. 
• Soften the cream cheese first: Room-temperature cream cheese blends smoothly with powdered sugar, while cold cream cheese can cause lumpy frosting.
• Use the right size scoop: A #40 cookie scoop creates evenly sized cookies for consistent baking, but a large spoon works just as well if you don’t have one.
• Cool completely before frosting: I recommend letting your cookies cool before frosting them so the frosting doesn’t start sliding off the cookies. This is mostly a risk right after the cookies come out of the oven, but they don’t take long to cool. 

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Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies made from scratch with butter, sugar, egg, shredded carrots & cinnamon, then topped with cream cheese frosting and walnuts!

Course Cookies, Dessert

Cuisine American

Keyword carrot cake cookies, Carrot Cake Cookies with Cream Cheese Frosting

Prep Time 20 minutes minutes

Cook Time 11 minutes minutes

Total Time 31 minutes minutes

Servings 12 cookies

Calories 409kcal

Author Jessica & Nellie

Ingredients

• ½ cup salted butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ cups all-purpose flour
• 2 tsp cinnamon
• ¾ cup carrots finely shredded

Frosting

• 8 oz cream cheese room temperature
• 2 cups powdered sugar
• 1 cup walnuts chopped

Instructions

• Preheat your oven to 350°F. Line two baking sheets with parchment and set aside.
• Combine your butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric mixer to beat the ingredients together on high speed until smooth.
• Add the egg, beat again until it's thoroughly combined with the creamed sugar. Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, and cinnamon.
• Fold in the shredded carrots, making sure that they are evenly distributed throughout your cookie dough. Use a large standard size cookie scoop or a large spoon to drop balls of cookie dough onto a baking sheet. Bake for 11 minutes.
• Let your cookies cool on the pan for a few minutes and then transfer them to a wire cooling rack for 20 minutes. While your cookies are cooling, prepare your frosting. Whisk together the cream cheese and powdered sugar until smooth and creamy.
• Use a piping bag or spatula to frost your cookies and then top them with the crushed walnuts. Serve and enjoy!

Notes

Store leftover cookies in an airtight container in the fridge for up to 5 days. 

Cookies can be frozen for up to 2 months. 

Nutrition

Calories: 409kcal | Carbohydrates: 53g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 180mg | Potassium: 165mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1849IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

How long are these cookies good for?

Store your cookies in an airtight container in the fridge for up to 5 days. We prefer these cookies chilled, but they are also great at room temperature. Try to avoid stacking the cookies if you can. 

Can I freeze these frosted carrot cake cookies?

The cookies freeze best unfrosted; add the cream cheese frosting and walnuts after thawing for the freshest taste.

Can I use pre-shredded carrots?

It’s best to shred fresh carrots yourself, as pre-shredded carrots are thicker and drier and won’t blend into the dough as well.

What alternate topping can I make instead of cream cheese frosting?

If you don’t like cream cheese you can make buttercream frosting instead. Replace the cream cheese with 1 cup of softened butter and a teaspoon of vanilla extract. 

Enjoy more of our favorite Spring inspired cookies here:

• These Spring Spritz Cookies are soft, buttery shortbread cookies made with just five simple ingredients, plus colorful M&Ms for a fun floral touch. They’re a cheerful treat that’s perfect for spring baking!
• Sprinkle Cookies are soft, chewy sugar cookies loaded with colorful sprinkles, making them a fun and festive treat. Perfect for celebrating any holiday, they’re as delightful to look at as they are to eat.
• Crisp on the outside and soft and chewy on the inside, these Lemon Crinkle Cookies are an ideal treat for spring baking.
• Cheesecake Cookies bring all the rich, creamy flavor of classic cheesecake into an easy, handheld cookie. Soft graham cracker cookies bake with a cheesecake filling and finished with your favorite fruit or pie topping for a simple but impressive treat.
• Our Lemon Blueberry Muffin Cookies are made from scratch with fresh blueberries and bright lemon flavor in every bite. A bakery-style treat you’ll love!

Carrot Cake Cookies are soft, flavorful cookies made from scratch with shredded carrots, warm cinnamon, and buttery sweetness. Topped with creamy cream cheese frosting and crunchy walnuts, they’re a handheld version of classic carrot cake that’s perfect for any occasion.

The post CARROT CAKE COOKIES with CREAM CHEESE FROSTING appeared first on Family Cookie Recipes.

Funfetti Sandwich Cookies made with buttery cookie dough baked with sprinkles, then sandwiched with a luscious vanilla buttercream! Perfect for birthdays or any celebration!

These Funfetti Cookies are the kind of treat that instantly make any occasion feel a little more special, with their soft, buttery texture and sweet vanilla buttercream filling. They’re perfect for birthdays, spring and summer celebrations, or anytime you want something fun, colorful, and crowd-pleasing. Families especially love making these together since they’re simple to assemble and full of nostalgic, sprinkle-filled joy. One bite and you’ve got a playful dessert that brings smiles all around!

Recipe Highlights

• Double the Cookie Fun– Two soft, sprinkle-filled cookies sandwiched together with creamy buttercream give you the perfect balance of chewy, sweet, and rich in every bite.
• Festive & Customizable– The colorful jimmies make these cookies instantly eye-catching, and you can easily switch up sprinkle colors to match holidays, birthdays, or themed celebrations.
• Crowd-Pleasing Treat for Sharing– These are a hit with both kids and adults, making them ideal for parties, bake sales, or family gatherings where you want a dessert that disappears quickly.

Ingredients for Cookie Sandwiches

½ cup salted butter, softened – Provides rich flavor and a tender texture while creating the base of the cookie dough.

¾ cup light brown sugar – Adds sweetness, moisture, and a slight chewiness thanks to its molasses content.

¼ cup white granulated sugar – Helps the cookies spread and lightly crisp at the edges.

1 large egg – Binds the ingredients together and adds structure and moisture to the dough.

½ teaspoon baking soda – Helps the cookies spread and promotes a soft, tender texture.

1 teaspoon baking powder – Gives the cookies a bit of lift for a thicker, lighter consistency.

1 ½ cups all-purpose flour – Forms the structure of the cookies, giving them shape and stability.

½ cup jimmies sprinkles – Adds color, fun texture, and a festive look without melting into the dough.

Frosting Ingredients

¼ cup salted butter, softened – Creates a creamy, rich base for the frosting.

1 ½ cups powdered sugar – Sweetens the frosting and gives it a smooth, thick consistency.

1–2 tablespoons milk – Adjusts the frosting’s thickness for easy spreading or piping.

½ teaspoon vanilla – Adds classic flavor and warmth to the buttercream.

¼ teaspoon almond extract – Enhances the flavor with a subtle nutty note that complements the vanilla.

Tips & Tricks for making Festive Cookie Sandwiches

1. Let cookies cool fully before assembling– Since these use buttercream frosting, allow the cookies to cool for about 30 minutes so the frosting doesn’t melt or slide off when you add it.
2. Use consistent cookie sizing– A #40 cookie scoop (about 1 ½–2 tablespoons) helps keep all the cookies uniform in size, making it much easier to match them up into even sandwich pairs.
3. Lightly flatten the dough before baking– Gently pressing the dough balls into thick discs encourages more even spreading in the oven and results in flatter cookies that are easier to assemble.
4. Choose the right sprinkles & finishing touches– Use larger jimmies for the best “birthday cake” look, and if desired, roll the edges of the assembled cookies in extra sprinkles so they stick to the frosting for added color and texture.

How should I store Sandwich Cookies, and can they be frozen?

You can store these cookies in an airtight container on the counter for up to 5 days. While they can also be kept in the fridge, they tend to dry out about a day sooner there. They’re delicious served either chilled or at room temperature.

For longer storage, you can freeze the cookies (assembled or unassembled) in an airtight container for up to 2–3 months; just let them thaw in the fridge or at room temperature before serving.

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Funfetti Sandwich Cookies

Funfetti Sandwich Cookies made with buttery cookie dough baked with sprinkles, then sandwiches with a luscious vanilla buttercream! Perfect for birthdays or any celebration!

Course Cookies, Dessert, treat

Cuisine American

Keyword Funfetti Sandwich Cookies, Sandwich Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 8 cookies

Calories 438kcal

Author Jessica & Nellie

Ingredients

Cookie Dough:

• ½ cup salted butter softened
• ¾ cup light brown sugar
• ¼ cup white granulated sugar
• 1 large egg
• ½ tsp baking soda
• 1 tsp baking powder
• 1 ½ cups all-purpose flour
• ½ cup jimmies sprinkles

Frosting Ingredients:

• ¼ cup salted butter softened
• 1 ½ cups powdered sugar
• 1-2 TBSP milk
• ½ tsp vanilla
• ¼ tsp almond extract

Instructions

• Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Cream the butter, brown sugar, and granulated sugar together in a large mixing bowl using an electric hand mixer on high speed. Once the butter and sugars are smooth and creamy, whisk in the egg until fully incorporated.
• Slowly whisk in the flour, baking powder, baking soda, and sprinkles until no dry pockets remain in your cookie dough.
• Use a standard size cookie scoop to drop balls of cookie dough onto a baking sheet. Flatten each ball slightly to create thick discs and bake your cookies for 12 minutes. Let your cookies cool on the counter for 30 minutes and prepare your frosting.
• Whisk together the softened butter, powdered sugar, milk, and extracts until smooth and creamy. Use a piping bag or spatula to spread frosting over the bottom of half your cookies. Top with the remaining cookies to create your cookie sandwiches. Enjoy!

Notes

You can store your cookies on the counter for up to 5 days in an airtight container. You can store them in the fridge too, but we felt they dried out about a day faster that way. These cookies are great served chilled or at room temperature.

Nutrition

Calories: 438kcal | Carbohydrates: 67g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 221mg | Potassium: 120mg | Fiber: 1g | Sugar: 48g | Vitamin A: 565IU | Calcium: 53mg | Iron: 1mg

What kind of sprinkles should I use in this recipe?

You can use any kind of sprinkles, but larger jimmies work best for a vibrant look. It’s best to avoid sanding sugar since it tends to dissolve during baking and won’t give the same colorful “birthday cake” effect.

Can I add extra sprinkles to the outside of the sandwich cookies?

Yes, you can roll the edges of the assembled cream pies in additional sprinkles. They’ll stick to the buttercream and give the cookies a fun, colorful finish, though it will use quite a few sprinkles.

What’s the best way to apply the frosting?

Using a piping bag gives the cleanest, most uniform look when assembling the cream pies, but if you don’t have one, you can easily spread a thick layer of frosting with a spatula instead.

How do I keep the cookies from spreading too much?

Make sure your butter isn’t overly soft or melted, and lightly flatten the dough balls just before baking rather than pressing them too thin. Chilling the dough for 20–30 minutes can also help if your kitchen is warm.

Enjoy more of our favorite Sandwich Cookie recipes here:

• Light, buttery cookies with a bright, tangy lemon cream filling—every bite our these Lemon Sandwich Cookies is fresh, zesty, and melt-in-your-mouth delicious!
• Soft cookies filled with creamy strawberry buttercream create our Peanut Butter and Jelly Sandwich Cookies. One bite delivers that perfect sweet-and-salty combo everyone knows and loves.
• These S’mores Cookie Sandwiches have the classic campfire-inspired flavor in every bite. Even if you don’t love s’mores, these soft, chewy cookie sandwiches are sweet, cozy, and hard to resist!
• Strawberry Cake Mix Sandwich Cookies are made with freeze-dried strawberries and sandwiched around a simple cream cheese filling for the perfect creamy bite!
• Peanut butter lovers rejoice—these Peanut Butter Sandwich Cookies are rich, satisfying, and the kind of treat everyone goes crazy for!
• Pretty Pink Sandwich Cookies are made from simple pantry ingredients, then get filled with a smooth vanilla buttercream and finished with a pop of pink. Cute, classic, and irresistibly sweet treats!

Funfetti Sandwich Cookies are made with buttery sprinkle-filled cookies sandwiched around a luscious vanilla buttercream for a soft, sweet, celebration-worthy bite. Perfect for birthdays or any occasion, they bring colorful fun and bakery-style flavor to every cookie sandwich.

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

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

Recipe Highlights

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

Ingredients in Cadbury Mini Egg Cookies

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

Tips for the Best Cadbury Mini Egg Cookies

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

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

Storage Instructions

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

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

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Cadbury Mini Egg Cookies

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

Course Cookies

Cuisine American

Keyword Cadbury Mini Egg Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 30 cookies

Calories 230kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Nutrition

Calories: 230kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 108mg | Potassium: 32mg | Fiber: 1g | Sugar: 22g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

FAQs

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

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

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

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

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

More delicious Easter cookie recipes to try:

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

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

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

These Lemon Cookie Bars are soft, chewy, and bursting with bright citrus flavor, topped with a smooth and creamy vanilla cream cheese frosting. The perfect easy dessert for lemon lovers who want something a little different from a traditional bar cookie.

Recipe Highlights

• Big lemon flavor: Fresh lemon zest, lemon juice, and lemon extract work together to give these bars a bright, bold citrus flavor in every bite.
• Soft and chewy texture: The cookie bar base bakes up tender and chewy with slightly crisp golden edges, making it hard to stop at just one.
• Simple ingredients: Everything in this recipe comes together with pantry staples and a handful of fresh lemons.
• Easy to make: The batter comes together quickly with a hand mixer, and the bars bake in just 30 minutes.
• Creamy frosting: A rich vanilla cream cheese frosting takes these bars to the next level and pairs perfectly with the tangy lemon base.
• Great for sharing: Cut into nine generous squares, these bars are ideal for potlucks, bake sales, or a simple weeknight dessert.

Ingredients in Lemon Cookie Bars

Cookie Bars

• Salted butter: Room temperature butter creates a rich, tender base for the cookie bars and adds a subtle salty balance to the sweetness.
• Granulated sugar: Sweetens the bars and helps create a slightly crisp edge with a soft, chewy center.
• Lemon extract: Intensifies the lemon flavor throughout the bars and gives each bite that bold citrus punch.
• Lemon zest: Fresh lemon zest adds bright, aromatic citrus flavor and is also used as a garnish over the finished frosting.
• Lemon juice: Adds a fresh, tangy citrus flavor that complements the sweetness of the bar.
• Egg: Binds the batter together and gives the bars structure and richness.
• All-purpose flour: Provides the structure for the cookie bar base.
• Baking powder: Helps the bars rise slightly and keeps them soft and fluffy rather than dense.

Cream Cheese Frosting

• Cream cheese: Room temperature cream cheese gives the frosting its signature tangy richness and smooth, creamy texture.
• Butter: Softened butter combines with cream cheese to create a fluffy, spreadable frosting.
• Powdered sugar: Sweetens the frosting and gives it a smooth, light consistency.
• Vanilla bean paste: Adds a rich, aromatic vanilla flavor and beautiful flecks of vanilla bean throughout the frosting.

Tips for the Best Lemon Cookie Bars

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

• Use room-temperature ingredients: Both the butter and the cream cheese should be fully at room temperature before mixing. This ensures a smooth batter and a lump-free frosting.
• Do not overmix the batter: Once the flour and baking powder are added, mix only until the batter is smooth and combined. Overmixing can make the bars tough.
• Line the pan with parchment paper: Greasing and lining the pan with parchment makes it easy to lift the bars out cleanly and cut them into even squares.
• Check the center before removing from the oven: The bars are done when the edges are golden and the center is set. If the center still jiggles, give them a few more minutes.
• Cool completely before frosting: Spreading frosting over warm bars will cause it to melt. Make sure the bars are completely cooled before adding the cream cheese frosting.
• Add extra lemon zest on top: A sprinkle of fresh lemon zest over the frosting adds color, aroma, and an extra pop of citrus flavor.
• Use a warm knife for clean cuts: Run a sharp knife under warm water and dry it before slicing for neat, clean edges on each bar.

Storage Instructions

Store the bars in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese frosting, these bars need to be kept chilled. Let them sit at room temperature for a few minutes before serving if you prefer them slightly softened.

These bars also freeze well without the frosting. Freeze the unfrosted bars in an airtight container for up to 2 months, then thaw at room temperature and frost before serving.

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Lemon Cookie Bars Recipe

Soft Lemon Cookie Bars are topped with creamy vanilla cream cheese frosting for an easy, crowd-pleasing citrus dessert everyone will love.

Course Cookie Bars

Cuisine American

Keyword Lemon Cookie Bars

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 9 servings

Calories 472kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter room temperature
• ¾ cup granulated white sugar
• ½ teaspoon lemon extract
• 1 tablespoon lemon zest plus extra for topping
• 2 tablespoons lemon juice
• 1 large egg
• 1¼ cups all-purpose flour
• 1 teaspoon baking powder

Cream Cheese Frosting

• 4 ounces cream cheese room temperature
• 4 tablespoons butter room temperature
• 3 cups powdered sugar
• ½ teaspoon vanilla bean paste

Instructions

Cookie Bars

• Preheat the oven to 325°F. Grease a 9×9-inch baking dish and line with parchment paper.
• Melt the butter in the microwave for about 20 seconds. It should be almost fully melted.
• Add the butter, sugar, egg, lemon zest, lemon juice, and lemon extract to a large mixing bowl and beat with an electric mixer until creamy.
• Add the flour and baking powder to the bowl and mix until combined. Scrape down the sides of the bowl with a rubber spatula and beat for about 2 more minutes until the batter is smooth and fluffy.
• Scoop the batter into the prepared baking dish and smooth the top out with a spatula.
• Bake for 30 minutes, or until the edges are golden brown and the center is set.
• Remove from the oven and allow the bars to cool completely before frosting.

Cream Cheese Frosting

• Add the cream cheese, butter, vanilla bean paste, and powdered sugar to a large mixing bowl and beat with an electric mixer until smooth and creamy.
• Spread the frosting evenly over the cooled bars and top with extra lemon zest.
• Cut into 9 equal-sized squares. Store any leftovers covered in the refrigerator for up to 3 days.

Nutrition

Calories: 472kcal | Carbohydrates: 71g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 169mg | Potassium: 97mg | Fiber: 1g | Sugar: 57g | Vitamin A: 667IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

FAQs

Can I use unsalted butter instead of salted butter?

Yes. If using unsalted butter, add a pinch of salt to the batter to balance the sweetness and enhance the overall flavor of the bars.

Can I use vanilla extract instead of vanilla bean paste?

Yes. Vanilla extract works perfectly as a substitute in the frosting. Use the same amount called for in the recipe.

How do I know when the bars are done baking?

The bars are finished baking when the edges are golden brown and the center is set and no longer jiggly. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Can I make these bars ahead of time?

Yes. The bars can be baked a day in advance. Store them unfrosted at room temperature, then add the cream cheese frosting the next day before serving.

Can I double the recipe?

Yes. Double all of the ingredients and bake in a 9×13-inch pan. The bake time may need to be adjusted slightly, so check for doneness around the 30-minute mark.

More lemon cookie recipes to try:

• Our recipe for Lemon Pudding Sugar Cookies create chewy treats bursting with citrusy flavor! The addition of a pudding mix sets them apart from traditional sugar cookies.
• These bright Lemon Sandwich Cookies are simply heavenly! The buttery cookie combined with the creamy lemon filing makes for perfectly sweet treats.
• Try this unique recipe for Lemon Meringue Pie Cookies. A shortbread cookie topped with lemon curd & toasted meringue, a twist on a classic!
• Another favorite recipe of ours is this Cake Mix Lemon Oreo Cookies. Using only a handful of ingredients, these cookies come together easily!
• For more great taste & texture, try these Lemon Raspberry Cookies. Made with lemon pudding mix & raspberries, these cookies do not disappoint!

These Lemon Cookie Bars are a simple, crowd-pleasing dessert that delivers big lemon flavor with minimal effort, with a buttery cookie base and creamy vanilla cream cheese frosting in every bite.

The post LEMON COOKIE BARS appeared first on Family Cookie Recipes.

These No-Bake Samoas Cookies are an easy shortcut version of the classic Girl Scout favorite, made with fudge-striped cookies, caramel, toasted coconut, and a drizzle of chocolate. They’re simple to assemble and deliver that same irresistible combination of chewy caramel, coconut, and chocolate.

Recipe Highlights

• Tastes like Girl Scout Samoas: These cookies recreate the classic caramel, coconut, and chocolate flavor combination everyone loves.
• No complicated baking required: Instead of making cookies from scratch, you start with fudge-striped cookies for an easy shortcut.
• Quick and simple dessert: Most of the work is just melting, mixing, and assembling.
• Perfect for coconut lovers: Toasted coconut adds a rich flavor and chewy texture.
• Great for parties or holidays: These cookies look impressive but are incredibly easy to make.
• Fun to make with kids: The simple steps make this a great recipe for getting kids involved in the kitchen.

Ingredients

• Fudge Striped Cookies: These act as the cookie base and provide the chocolate layer on the bottom, making them perfect for recreating the classic Samoa flavor.
• Caramel baking bits: Melt easily and create the chewy caramel topping that holds the toasted coconut together.
• Heavy cream: Helps the caramel melt smoothly and creates a soft, spreadable consistency.
• Coconut flakes: Toasted coconut adds the signature chewy texture and nutty flavor.
• Milk chocolate chips: Melted chocolate is drizzled over the cookies to finish them with the classic Samoa look.
• Coconut oil: Helps the chocolate melt smoothly and gives it a glossy finish when it sets.

Tips for the Best Homemade Samoas Cookies

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

• Toast the coconut carefully: Stir constantly while toasting so the coconut browns evenly and doesn’t burn.
• Use parchment paper: This prevents the cookies from sticking while the caramel and chocolate set.
• Work while the caramel is warm: The caramel coconut mixture spreads much easier before it cools.
• Drizzle chocolate neatly: Using a piping bag or zip-top bag makes it easier to get the classic Samoa drizzle.
• Add extra coconut if desired: If you love coconut, you can mix in a little extra for a thicker topping.
• Let the chocolate fully set: Allow the cookies to rest until the chocolate hardens so the topping stays in place.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them if your kitchen is warm, which helps the caramel and chocolate stay firm.

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No-Bake Samoas Cookies Recipe

No-Bake Samoas Cookies with fudge-striped cookies, caramel, toasted coconut, and chocolate drizzle. An easy copycat Girl Scout favorite.

Course Cookies, Dessert

Cuisine American

Keyword No-Bake Samoas Cookies

Prep Time 30 minutes minutes

Servings 24 cookies

Calories 192kcal

Author Jessica & Nellie

Ingredients

• 24 fudge-striped cookies
• 11 oz. caramel baking bits
• 3 tablespoons heavy cream
• 2 cups coconut flakes
• 1 cup milk chocolate chips
• ½ teaspoon coconut oil

Instructions

• Toast the coconut: Add the coconut flakes to a skillet over medium heat and cook for 5 to 7 minutes, stirring constantly, until the coconut is evenly toasted and golden. Remove from heat and allow it to cool.
• Melt the caramel: Place the caramel baking bits and heavy cream in a microwave-safe bowl. Microwave in one-minute intervals, stirring each time, until the caramel is completely melted and smooth.
• Combine caramel and coconut: Stir the toasted coconut into the melted caramel until everything is evenly coated.
• Assemble the cookies: Spoon the caramel coconut mixture onto the top of each fudge-striped cookie and gently spread it across the surface. Place the cookies on a parchment-lined baking sheet.
• Melt the chocolate: Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in one-minute intervals, stirring between each, until the chocolate is smooth and fully melted.
• Drizzle the chocolate: Transfer the melted chocolate to a piping bag or zip-top bag with the tip cut off and drizzle it over each cookie.
• Let the cookies set: Allow the chocolate to harden before serving.

Nutrition

Calories: 192kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 70mg | Potassium: 98mg | Fiber: 1g | Sugar: 16g | Vitamin A: 42IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 1mg

Frequently Asked Questions

Can I use store-brand caramel bits?
Yes. Any brand of caramel baking bits will work as long as they melt smoothly with the cream.

Can I melt the caramel on the stovetop instead?
Yes. You can melt the caramel bits and cream in a small saucepan over low heat, stirring constantly until smooth.

Do I have to toast the coconut?
Toasting the coconut adds much more flavor and texture, but if you prefer, you can use it without toasting.

How do I drizzle the chocolate without a piping bag?
You can place the melted chocolate in a zip-top bag and snip a very small corner to create a simple piping bag.

Can I make these ahead of time?
Yes. These cookies hold up well and can be made a day or two in advance.

More Girl Scout cookie recipes to try:

• Tagalong Cookie Bars feature a buttery shortbread cookie crust topped with a creamy peanut butter layer and finished with chocolate, creating an easy dessert that tastes just like the classic Girl Scout cookie.
• Made with a tender shortbread base, gooey caramel-coconut topping, and a drizzle of chocolate, Copycat Samoas Cookies taste just like the beloved Girl Scout treat you can make any time of year.
• With homemade chocolate cookies dipped in a mint fudge glaze, Copycat Thin Mints Cookies are an easy chocolate mint cookie recipe that might taste even better than the original.

These No-Bake Samoas Cookies are an easy way to recreate the classic Girl Scout cookie flavor at home with just a few simple ingredients.

The post NO-BAKE SAMOAS COOKIES appeared first on Family Cookie Recipes.

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.

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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 minutes minutes

Cook Time 11 minutes minutes

Total Time 31 minutes minutes

Servings 12 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

Calories: 383kcal | Carbohydrates: 57g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 200mg | Potassium: 84mg | Fiber: 1g | Sugar: 42g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

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.

Glazed Mandarin Orange Cookies are soft, citrusy cookies made with canned mandarin oranges and finished with a simple orange glaze for extra flavor. This easy cookie recipe uses basic pantry ingredients and delivers bright orange flavor without being overpowering.

Why You’ll Love These Glazed Mandarin Orange Cookies

• Perfect for citrus lovers: If you enjoy orange-flavored desserts, these cookies deliver a bright, fresh flavor in an easy homemade cookie.
• Made with canned mandarin oranges: Using canned mandarins keeps this recipe easy and consistent, while adding moisture and real citrus flavor to every bite.
• Soft, tender cookie texture: These cookies bake up soft and slightly cakey, making them perfect for glazing and stacking without drying out.
• Simple orange glaze: The glaze is made with powdered sugar, orange extract, and reserved mandarin juice, adding sweetness and extra citrus flavor without complicating the recipe.
• Quick and easy cookie recipe: From start to finish, these cookies come together fast, making them great for weeknight baking, parties, or last-minute desserts.

Ingredients in Mandarin Orange Cookies

• Butter – You will need 1/2 cup (1 stick) of butter, softened to room temperature. Real butter definitely works best!
• Sugar – You will need 1/2 cup of granulated sugar for the cookie recipe.
• Brown Sugar – For best results, make sure your brown sugar is fresh.
• Egg – Just one large egg helps to bind all of the other ingredients together.
• Orange extract – Orange extract is pretty strong, so be careful not to use too much! One teaspoon will provide a subtle orange flavor, so if you want it to be a little stronger, you may want to use closer to two.
• Baking soda – A teaspoon of baking soda acts as the leavening agent, so make sure it isn’t old or expired.
• Salt – Just a half teaspoon of salt helps to bring out all of the other flavors in the cookies.
• Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.
• Mandarin oranges – You will need an 11-ounce can of mandarin oranges. Use a strainer to strain out all of the liquid from the can, but make sure to reserve at least some of the juice to help make the glaze. Once the mandarin oranges are drained, you can put them on a plate or cutting board and mash them up with the back of a fork. Do not re-drain the oranges after mashing.
• Powdered sugar – A cup of powdered sugar provides the base for the glaze.
• Orange extract – A half teaspoon of orange extract kicks up the orange flavor quite a bit!
• Reserved juice from mandarin oranges – You will need about 2-3 tablespoons of the reserved mandarin orange juice to provide the rest of the liquid for the glaze. Add as much as you’d like to bring the glaze to your desired consistency.

Tips and Tricks

• Glaze after cooling: This prevents the glaze from melting and running off the cookies.
• Do not melt the butter: Softened butter is essential for proper creaming and cookie texture.
• Drain mandarins well before mashing: Excess liquid can affect the dough consistency.
• Do not overmix after adding the fruit: Mixing just until combined keeps the cookies soft.
• Do not overbake: Cookies may look slightly underdone but will set as they cool.

Storage Instructions

• Room temperature: Store cookies in an airtight container for up to 3–4 days.
• Refrigerator: Not recommended, as refrigeration can dry out the cookies.
• Freezing (unfrosted): Freeze baked cookies without glaze for up to 3 months.
• Freezing (glazed): Possible, but the best texture is achieved by glazing after thawing.

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Glazed Mandarin Orange Cookies Recipe

Glazed Mandarin Orange Cookies made with canned mandarin oranges and topped with a simple orange glaze. Simple cookie recipe with lots of orange flavor!

Course Cookies

Cuisine American

Keyword Glazed Mandarin Orange Cookies

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Servings 36 cookies

Calories 95kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened
• ½ cup light brown sugar
• ½ cup sugar
• 1 egg
• 1-2 tsp orange extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 ½ cups flour
• 1 can 11 oz mandarin oranges, drained (reserve the juice)

Glaze

• 1 cup powdered sugar
• ½ tsp orange extract
• 2-3 Tbsp reserved juice from mandarin oranges

Instructions

• Preheat oven to 350°.
• In a large bowl, cream the butter with the sugars for about 2-3 minutes. Add the egg and orange extract and beat for another 1-2 minutes. (One teaspoon of orange extract yields a fairly subtle orange flavor in the cookies, so if you want more orange flavor, go ahead and add a little more.)
• Add the flour, baking soda and salt and mix until well combined.
• Once the mandarin oranges are drained, place them on a plate and mash them with a fork. Don’t re-drain the oranges, and then add them to the dough. Mix just until combined.
• Use a cookie scoop to scoop the dough onto cookie sheets that have been lined with parchment paper or silicone baking mats.
• Bake cookies for 8-9 minutes. Allow the cookies to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
• To make the glaze, mix the powdered sugar, orange extract and about 2 tablespoons of reserved mandarin orange juice together. Add more juice as needed to achieve the desired consistency. Spoon or drizzle about 1 teaspoon of glaze onto each cookie.

Nutrition

Calories: 95kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 86mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.5mg

FAQs

Can I use fresh oranges instead of canned mandarin oranges?
Canned mandarin oranges work best for consistent moisture and flavor, but fresh oranges can be used if finely chopped and well-drained.

How strong is the orange flavor?
The flavor is bright but balanced. You can increase the orange extract slightly if you prefer a stronger citrus taste.

Why are my cookies too soft or sticky?
This can happen if the mandarins weren’t drained well enough or if the cookies were underbaked. Let them cool completely before glazing.

Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 24 hours before baking.

Do these cookies freeze well?
Yes. Freeze the cookies without glaze, then thaw and glaze before serving for best results.

CAN I FREEZE GLAZED COOKIES?

Yes, these cookies freeze wonderfully, but I think the freezing process works much better if you freeze the cookies without the glaze. Simply place the cookies into an airtight container and freeze for up to three months. Let the cookies thaw on the counter before eating so that they are softer enough to bite into. This only takes a few minutes for a single cookie or two. When the cookies are thawed, you can easily mix up some glaze and put it on top.

More delicious orange cookie recipes to try:

• Chocolate Orange Pinwheel Cookies are soft, buttery slice-and-bake cookies with a rich chocolate filling and bright orange flavor, creating a beautiful swirl that’s perfect for holiday cookie trays and special occasions.
• With a chewy orange cookie base and a rich chocolate topping, Fudge Topped Orange Cookies deliver the classic chocolate-orange flavor combination in every bite.
• Baked with orange juice concentrate in both the dough and frosting, Frosted Orange Juice Cookies are soft, citrus-forward treats with bold orange flavor throughout.
• Perfect for afternoon tea or everyday baking, Orange Shortbread Cookies are crisp, buttery cookies with a light citrus flavor that brightens any moment.
• Made extra soft with sour cream and vanilla pudding mix, Orange Creamsicle Cookies combine orange extract and white chocolate chips for a nostalgic creamsicle-inspired flavor.

These Glazed Mandarin Orange Cookies are an easy homemade cookie recipe made with canned mandarin oranges and a simple orange glaze, perfect for citrus lovers.

The post GLAZED MANDARIN ORANGE COOKIES appeared first on Family Cookie Recipes.

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

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

Recipe Highlights

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

Ingredients for Shamrock Linzer Cookies

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

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

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

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

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

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

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

White Chocolate Irish Cream Ganache (Filling)

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

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

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

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

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

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

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

Storing Green Linzer Cookies

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

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Shamrock Linzer Cookies

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

Course Cookies, Dessert

Cuisine American

Keyword Shamrock Linzer Cookies

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 38 minutes minutes

Servings 17 cookies

Calories 196kcal

Author Jessica & Nellie

Ingredients

Chocolate Linzer Cookies

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

White Chocolate Ganache (Filling)

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

Instructions

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

Notes

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

Nutrition

Calories: 196kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 15mg | Potassium: 83mg | Fiber: 1g | Sugar: 11g | Vitamin A: 338IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

Can I freeze these Shamrock Linzer Cookies?

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

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

Can I make the dough ahead of time?

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

Can I skip the Irish cream?

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

Why did my cookies spread too much?

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

Can I skip the cocoa powder?

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

How do I get clean shamrock shapes?

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

Can I use gel or liquid food coloring?

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

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

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

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

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

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

Recipe Highlights

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

Ingredients You’ll Need

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

Helpful Tips

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

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

Storage Instructions

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

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Mint Oreo Stuffed Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Mint Oreo Stuffed Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 307kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Nutrition

Calories: 307kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 289mg | Potassium: 72mg | Fiber: 1g | Sugar: 22g | Vitamin A: 375IU | Calcium: 19mg | Iron: 3mg

FAQs

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

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

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

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

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

More delicious mint cookie recipes to try:

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

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

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

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

Recipe Highlights

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

Ingredients You’ll Need

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

Baker’s Tips & Variations

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

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

How to Store Kitchen Sink Cookies

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

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Valentine’s Kitchen Sink Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Valentine’s Kitchen Sink Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 240kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Nutrition

Calories: 240kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 160mg | Potassium: 62mg | Fiber: 1g | Sugar: 15g | Vitamin A: 271IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg

FAQs

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

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

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

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

More Valentine’s Day cookie recipes to try:

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

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

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