There’s nothing like a big ol’ slice of sweet potato pie. But let’s be real boos, after a holiday dinner where you’ve had turkey, dressing, mac and cheese, and that second helping of greens you swore you wouldn’t take, sometimes all you want is a little bite of something sweet. That’s where these sweet potato cookies come in clutch! They’re the perfect way to get all the cozy flavors of your favorite pie without the commitment of a whole slice. Plus, you can eat one, two… Okay, six, and it still feels like a “light dessert”. It’s math, I promise!

The Lowdown on These Sweet Potato Pie Cookies

Cuisine Inspiration: Southern holiday magic, y’all!

Primary Cooking Method: Baking

Dietary Info: Vegetarian, can be made gluten-free

Key Flavor: Sweet potato pie vibes with a hint of cinnamon spice and everything nice

Skill Level: Beginner-friendly!

Fork-Free Dessert

You get all the flavor of a sweet potato pie without the need for a plate, fork, or even a napkin (unless you’re as messy as me). Portable, sharable, and easy to make!

Perfect Texture Combo

These cookies have the best of both worlds: soft, chewy cookie on the outside and creamy, velvety filling in the middle.

Brown Butter Magic

Y’all, the brown butter in these cookies? Incredible. It’s got that nutty, toasty flavor that’s the BOMB. If you’ve never browned butter before, don’t worry. It’s simple, and once you smell it, you’ll wanna put it in everything!

Ingredients you’ll need to make Sweet Potato Pie Cookies

For the Sweet Potato Filling

• Sweet Potato: Bake it up until it’s soft and sweet. Scroll down to the recipe card to learn how to do it!
• Oil: A little goes a long way to help that sweet potato bake. Use whatever you’ve got, vegetable oil, canola, or even olive oil.
• Salted Butter: Adds richness to the filling.
• Granulated Sugar: Sweetens up the filling just right.
• Egg: Helps hold everything together.
• Vanilla Extract: A touch of vanilla rounds out the flavors in this sweet potato pie cookies recipe. Don’t skip this one boos!
• Nutmeg & Cinnamon: They give the filling that classic sweet potato pie flavor.

For the Brown Butter Cookie Dough

• Unsalted Butter: Browning it gives the cookie dough its signature nutty flavor. No shortcuts here y’all, it’s worth it!
• All-Purpose Flour: The base of the dough.
• Cream of Tartar: Keeps your sweet potato cookies soft and gives that signature tang.
• Baking Soda: Helps the cookies puff up.
• Kosher Salt: Balances out the sweetness. If you’re using table salt, cut the amount in half.
• Cinnamon: Adds a little spice to the dough.
• Granulated Sugar: Sweetens everything.
• Egg: Keeps the dough soft and chewy.
• Vanilla Extract: For that classic cookie flavor.

For the Rolling Mixture

• Granulated Sugar: For that addictive cinnamon-sugar coating.
• Cinnamon, Nutmeg, Cloves, & Allspice: This spice blend is giving all the holiday feels. Adjust the mix if you want more or less of a certain spice.
• Powdered Sugar: Just a light dusting to make these cookies look bakery-worthy.

How to make Sweet Potato Pie Cookies

Step 1: Mix the Cookie Dough

1

Add unsalted butter to a small saucepan and cook over medium low until it melts and starts to bubble.

2

Continue cooking until bubbling subsides and butter turns brown and smells fragrant and nutty. Remove from the heat, set aside and allow to cool.

3

Combine cooled butter and sugar in stand mixer fitted with a beater attachment. Mix on medium speed until combined and smooth.

4

Add in egg and allow to incorporate completely. Scrape down bottom and sides of bowl and mix again.

5

Pour in heavy cream and vanilla and mix.

6

Add flour, cream of tartar, baking soda, salt, and cinnamon.

7

Mix until combined. Once combined, cover the bowl with plastic wrap and set in refrigerator until dough has firmed up, but is still easily shaped.

Step 2: Make the Rolling Mixture and Shape the Cookies

8

Combine all ingredients in a small bowl and stir together.

9

Scoop out cookie dough, press it into a small 2-inch disk, then roll it in the rolling mixture.

10

Place cookies on a sheet pan, spread evenly apart. Then, use a scoop to press in the center of each cookie, leaving an indentation for the filling.

Step 3: Prep the Sweet Potato Filling, Fill the Cookies, and Bake ‘Em Up!

11

Place the potato in a large bowl and whisk in salted butter and sugar. Then, add in the egg and vanilla extract, followed by the nutmeg, cinnamon, and flour.

12

Whisk until your filling mixture is smooth.

13

Place about a tablespoon of filling in the middle of each cookie.

14

Bake until the filling has softened, and the cookie has spread and just started to brown at the bottom and edges of the cookie.

What to serve with these easy sweet potato cookies

• Top It Off Right: I always finish mine with a dollop of homemade whipped cream (with a sprinkle of cinnamon, of course!).
• Drizzle ‘Em: Drizzle on some chocolate ganache, caramel sauce, or both because why not?
• Warm Drink Pairings: Cozy cookies deserve a cozy drink! Serve these up with a mug of spiced apple cider, creamy hot cocoa, or a piping hot cup of buttered rum.
• Cookies Galore: Add these beauties to your Thanksgiving cookie tray alongside soft shortbread cookies, pecan pralines, or classic sugar cookies.

Menu Option: The Ultimate Cookie Board With Sweet Potato Pie Cookies

These neapolitan cookies are chewy, buttery sugar cookies that are naturally flavored with fruity strawberry, creamy vanilla and rich chocolate!

This eggnog cookie recipe is so easy with a spiced butter cookie base and homemade icing made with real eggnog. Perfect for a holiday-inspired cookie board!

These hot chocolate cookies are dripping in chocolatey goodness and sprinkled with gooey bites of marshmallow fluff.

My gingerbread crinkle cookies are crackly-topped cookies are delightfully chewy, fat with flavor and incredibly easy to make!

Recipe Substitutions

• Sweet Potato: Use canned sweet potato puree instead, but make sure it’s plain (not the pre-seasoned pie filling). It’ll save you some time on the big day.
• Flour: For a gluten-free version, swap out the all-purpose flour with a 1:1 gluten-free baking mix.
• Cream of Tartar: Use a teaspoon of lemon juice or white vinegar instead.
• Granulated Sugar: If you’re low on powdered sugar, just toss granulated sugar into a blender and blitz until it’s super fine.

Recipe Variations and Additions

• Pecan Topping: Sprinkle some chopped pecans on top of the filling before baking. It adds an addictive crunch!
• Extra Spice Kick: Love bold sweet potato pie cookies? Add a pinch of cardamom or ginger to the rolling mixture.
• Maple Magic: Swap the vanilla in the filling with maple extract or add a little maple syrup for a deeper, richer flavor that screams fall.

Expert Tips and Tricks for making the best sweet potato cookies recipe

1. Prep Ahead for Less Stress: Make the cookie dough and sweet potato filling a day in advance. Store the dough in the fridge and the filling in an airtight container. That way, on baking day, all you gotta do is assemble and bake.
2. Whisk Away the Strings: When whipping up that sweet potato filling, remember to stop and rinse the whisk to get rid of those pesky stringy bits. Do this a couple of times, and your filling will be silky smooth.
3. Measure Your Flour Right: Scoop and level your flour with a spoon instead of packing it into the cup. Too much flour can make the cookies dry.
4. Don’t Skip the Chill Time: This is REALLY important, boos! Letting the cookie dough chill for at least an hour makes it easier to handle and helps the cookies keep their shape in the oven.

How to store Sweet Potato Pie Cookies

Once your cookies are fully cooled, store them in an airtight container at room temperature in a cool, dry spot, or inside the fridge.

If you store them in the fridge and wanna reheat them, zap them in the microwave for 10-15 seconds or pop them in a 300°F oven for a couple of minutes.

How long will Sweet Potato Pie Cookies last in the fridge?

At room temp, they’ll stay fresh for about 3 days. In the fridge, they can stay fresh for about 5-6 days.

Can I freeze sweet potato cookies?

You definitely can! Bake the cookies, let them cool completely, then freeze in a single layer before transferring them to a freezer bag or container. They’ll stay fresh for up to 2 months.

You can also scoop out your cookie dough, skip the rolling mixture, and freeze on a sheet pan until firm. Once frozen, pop the dough balls into a freezer bag. When you’re ready to bake, let the dough thaw slightly, roll it in the spice mix, and bake.

Frequently asked questions

And there you have it, boos! Soft, buttery sweet potato pie cookies, all wrapped up in holiday spice and love. These cookies are the perfect excuse to grab one now and “test” it, just to make sure it’s as good as you remember… You know, for quality control. Because nothing says “Happy Holidays!” like sneakin’ a cookie before the guests arrive.

More Delicious Cookie Recipes

• Chocolate Sugar Cookies
• Peach Cobbler Cookies
• Southern Tea Cakes
• Key Lime Pie Cookie Cups
• Pumpkin Chocolate Chip Cookies
• Brown Butter Snickerdoodles
• Shortbread Cookie Recipe

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Sweet Potato Pie Cookies

Sweet potato pie cookies are the best of both world a sweet potato pie and a spiced sugar-style cookie!

Course Dessert

Cuisine American

Prep Time 55 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 14 cookies

Calories 212kcal

Author Jocelyn Delk Adams

Ingredients

Sweet Potato Filling

• 1 8- ounce sweet potato baked
• Oil
• 2 tablespoons salted butter room temperature
• 1/3 cup granulated sugar
• 1 large egg room temperature
• ¼ teaspoon pure vanilla extract
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 2 teaspoons all-purpose flour

Brown Butter Cookie Dough

• ½ cup unsalted butter
• 1 ½ cup all-purpose flour
• 1 teaspoon cream of tartar
• ¾ teaspoon baking soda
• ¼ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• ½ cup granulated sugar + 2 tablespoons
• 1 large egg room temperature
• ¾ teaspoon pure vanilla extract

Rolling Mixture

• 1/3 cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1/8 teaspoon ground allspice
• Powdered sugar for garnish

Instructions

• Preheat oven to 400F. Start on the filling by washing and drying the sweet potato, then piercing with fork all over. Lightly rub a little oil over the entire surface of the sweet potato, then place on a parchment-lined sheet pan. Bake for about 40 minutes, or until a toothpick or skewer is inserted into the center of the potato with no resistance. Remove from the oven and set aside to cool slightly.
• Meanwhile, for the cookie dough, in a small 1-quart saucepan, add unsalted butter and cook over medium low until it melts and starts to bubble. Continue cooking until bubbling subsides and butter turns brown and smells fragrant and nutty, about 6-8 minutes. Remove from the heat, set aside and allow to cool for about 10 minutes.
• In a small bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon until combined. Set aside.
• When browned butter is cool, combine cooled butter and sugar in stand mixer fitted with a beater attachment. Mix on medium speed until combined and smooth, 3 minutes.
• Add in egg and allow to incorporate completely. Scrape down bottom and sides of bowl and mix again for 30 seconds.
• Reduce the speed of the mixer to low, then add in your flour mixture and mix until just combined. Scrape down the bottom and sides of bowl. Add in vanilla and mix for a final 30 seconds.
• Once combined, cover the bowl with plastic wrap and set in refrigerator until dough has firmed up, but is still easily shaped, about 1 hour.
• While the cookie dough chills, return to the sweet potato filling. While the sweet potato is still warm, carefully remove the potato from its skin and discard. Place the potato in a large bowl and whisk in salted butter and sugar for 1 minute. (Once you start to mix the baked potato, long little stringy pieces will attach to the whisk; you'll want to rinse the whisk to get rid of those. Removing them makes the filling super smooth, so you're not eating the stringy parts.) Repeat these two or three times, each time rinsing the strings from the whisk.
• Whisk in the egg and vanilla extract, followed by the nutmeg, cinnamon, and flour until your filling mixture is smooth. Cover with plastic wrap, until the cookie dough has finished chilling.
• Reduce oven to 350F. Prepare two sheet pans each with parchment paper.
• For the rolling mixture, combine all ingredients in a small bowl and stir together.
• To assemble cookies, remove cookie dough and filling from the refrigerator. Using a #40 scoop, scoop out cookie dough, press it into a small 2-inch disk, then roll it in the rolling mixture. Place 6 cookies on each sheet pan, spread evenly apart.
• Then use the scoop to press in the center of each cookie, leaving an indentation for the filling. Place about a tablespoon of filling in the middle of each cookie.
• Bake until the filling has softened, and the cookie has spread and just started to brown at the bottom and edges of the cookie, about 13-15 minutes. Remove from the oven and let cool for 2 minutes on the pan, then move to a wire rack to continue cooling for another 3-5 minutes. Dust lightly with powdered sugar and enjoy warm!

Notes

• Prep Ahead for Less Stress: Make the cookie dough and sweet potato filling a day in advance. Store the dough in the fridge and the filling in an airtight container. That way, on baking day, all you gotta do is assemble and bake.
• Whisk Away the Strings: When whipping up that sweet potato filling, remember to stop and rinse the whisk to get rid of those pesky stringy bits. Do this a couple of times, and your filling will be silky smooth.
• Measure Your Flour Right: Scoop and level your flour with a spoon instead of packing it into the cup. Too much flour can make the cookies dry.
• Don’t Skip the Chill Time: This is REALLY important, boos! Letting the cookie dough chill for at least an hour makes it easier to handle and helps the cookies keep their shape in the oven.

Nutrition

Calories: 212kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 132mg | Potassium: 118mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2585IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 1mg

The post Sweet Potato Pie Cookies appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Super good sugar cookies with a twist. I had some ricotta left from lasagna, and I used it for these cookies. Soft, fluffy, delicious. Everyone loved them and these are so easy to eat haha.”

—GRACE

Listen y’all, I know you have probably tried every classic cookie recipe in the game but sometimes you need to switch it up so things don’t get stale. That’s where this ricotta cookie recipe comes in. Ricotta is a unique ingredient that can add a unique tangy richness that can elevate your cookies and add a distinctive twist. The texture is also soft and melt-in-your-mouth so that makes it a straight up hit. Let’s get into it!

The Lowdown on This Ricotta Cookies Recipe

Cuisine Inspiration: Italian-American Sweets

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Sweet, perfectly tender and buttery with the unique flavor profile of ricotta

Skill Level: Easy y’all (No Sweat Fam!)

Unique Soft Texture

Ricotta cheese brings a delectably soft texture that makes each bite heavenly. Plus that creaminess and subtle tang enhances the cookie’s richness as well.

Beyond Simple Y’all!

With straightforward steps, these cookies with ricotta cheese are as easy as it gets boos. It’s perfect for my boos that are new to the baking game. However my seasoned bakers will get a kick out of making this no-fuss treat as well.

Customizable Canvas

These cookies are just begging to be dressed up or down. Glaze or no glaze, powdered sugar or no powdered sugar; It’s your world! Do you boos!

Ingredients you’ll need to make Ricotta Cheese Cookies

• Butter: This adds so much richness and flavor to these cookies y’all. Just make sure it’s room temp boos.
• Ricotta: Our star ingredient adds such a creamy charm that’s hard to resist plus that softness and subtle tangy richness is addictive.
• Sugar: This adds that crave-worthy sweetness to the cookies also softening the texture.
• Egg: This binds everything together boos.
• Vanilla: Add a little for some warmth and aromatic essence.
• Flour: This adds the structure to our perfect cookies.
• Baking Soda: This helps give our cookies a little lift so they puff perfectly.
• Salt: Just a little helps balance the sweetness while also making all those flavors pop.

How to make Ricotta Cookies

Step 1: Mix It Up

1

Add butter, ricotta cheese, and sugar to your stand mixer bowl (or to a mixing bowl with your hand mixer), and mix until it is light and fluffy.

2

Add your egg and vanilla extract then mix it up until combined.

3

Slow your mixer down to the slowest speed then add your flour, baking soda, and salt.

4

Mix just until it all comes together. Don’t overmix y’all.

Step 2: Bake It Up

5

Refrigerate the dough for about 40 minutes. Measure out the dough with a tablespoon scoop and roll into balls. Add balls to a parchment lined baking sheet and slightly flatten the tops.

6

Bake in a preheated 350°F oven for 10 minutes; Cool the cookies on a wire rack then serve them up!

What to serve with Italian Ricotta Cookies

• Go Classic: Just a sprinkle of powdered sugar is perfect y’all.
• Lighten it Up: Add a dollop of whipped cream on top for a nice light finish.
• Serve with Coffee or Hot Cocoa: These are wonderful to serve on the side with a big ole mug of French hot chocolate or white hot chocolate.
• Holiday Cookie Swap: Have a fun cookie party with these Italian ricotta cheese cookies, tea cakes, chewy chocolate chip cookies, sugar cookies, shortbread cookies and brown butter snickerdoodles.

Recipe Substitutions

• Unsalted Butter: You can use salted butter instead. Just make sure you leave out the salt in the recipe boos.
• Ricotta: This is an Italian ricotta cookie after all but you can also use cream cheese as a swap.
• Granulated Sugar: Add a bit more caramelized intensity from molasses by using brown sugar instead.

Recipe Variations and Additions

• Gluten-Free: Use a 1:1 gluten-free all-purpose baking flour blend for your gluten-intolerant boos.
• Frost it Up: Add a little cream cheese frosting or caramel frosting to the tops of the cookies.
• Add Citrus: Easily make these into lemon ricotta cookies by tossing the zest of one lemon or lemon extract into the batter.
• Spice it Up: Add some warm spices like cinnamon or nutmeg to your batter.

Expert Tips and Tricks for making the best cookies with ricotta cheese

1. Use Full-Fat Ricotta: For the best texture, make sure you use full-fat so you can get some delish moisture and richness added to your cookies which results in them being softer too!
2. Go Room Temp: Make sure your butter, ricotta cheese and eggs are room temperature so they mix into a super smooth dough.
3. Drain Extra Liquid: If your ricotta is super wet, make sure you drain that water so it doesn’t weigh down your cookie batter too much.
4. Don’t Overmix Boos: Once you add your dry ingredients, don’t overdo it. Or you will end up with super tough cookies.
5. Chill That Dough Y’all: Don’t skip this step boos. This will help your dough from spreading too much.

How to store & reheat this ricotta cookie recipe

Add your cooled cookies to an airtight container. If they’re a bit on the softer side, you can layer them between sheets of parchment paper to keep them from sticking together.

How long will they last at room temperature?

Store your container at room temperature for up to 4 days.

Can I freeze ricotta cookies?

Yep for sure boos! They will last a few months this way if you wrap them well in plastic wrap. Just remember to let them thaw at room temp when you’re ready for a cookie fix.

Frequently asked questions

Y’all I hope I’ve sold you on these ricotta cookies with their unique yet delicate flavor. Plus that soft texture is such a huge win. I love how easy they are to throw together plus you can jazz them up any way you want. Get at this recipe boos.

Other Fave Cookies

• Tea Cakes
• Lemon Tea Cakes
• Lemon Crinkle Cookies
• Eggnog Butter Cookies
• Walnut Chocolate Chip Cookies
• Butterfinger Cookies
• Brown Butter Chocolate Chip Cookies

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Ricotta Cookies Recipe

These perfect ricotta cookies are beyond soft, butter, melt-in-your-mouth and flavorful from the mild tangy hint of ricotta.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 cookies

Calories 149kcal

Author Jocelyn Delk Adams

Ingredients

• 1/2 cup unsalted butter room temperature
• 1/4 cup full-fat ricotta cheese room temperature (make sure you drain of any extra water if there is a lot)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

US Customary – Metric

Instructions

• Preheat oven to 350°F and line baking sheet with parchment paper.
  
• In bowl of stand mixer on medium speed (or using hand mixer and medium sized bowl), add butter, ricotta cheese, sugar, and mix until light and fluffy. 
• Next add egg and vanilla extract; mix until combined. 
• Slow mixer down and add flour, baking soda, and salt until combined.
• Refrigerate dough for at least 40 minutes. Measure out dough with a tablespoon and roll into balls. Add balls to baking sheet and slightly flatten tops.
• Bake cookies for 10 minutes; cool on wire rack and serve.

Notes

How to store & reheat this ricotta cookie recipe

Add your cooled cookies to an airtight container. If they’re a bit on the softer side, you can layer them between sheets of parchment paper to keep them from sticking together.

How long will they last at room temperature?

Store your container at room temperature for up to 4 days.

Can I freeze ricotta cookies?

Yep for sure boos! They will last a few months this way if you wrap them well in plastic wrap. Just remember to let them thaw at room temp when you’re ready for a cookie fix.

Nutrition

Calories: 149kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 22mg | Sugar: 11g | Vitamin A: 190IU | Calcium: 12mg | Iron: 0.7mg

The post Ricotta Cookies Recipe appeared first on Grandbaby Cakes.

These cut-out chocolate sugar cookies are perfect for the holidays and for when you’re feeling, well chocolatey! And let me tell you, these aren’t just any “basic” chocolate cookies, y’all… They’re the perfect balance of sweet, a hint of salty, and a whole lot of chocolate goodness. SO addictive!!

Plus, chocolate sugar cookies are not just for the holiday season – they great all year-round!

The Lowdown on These Chocolate Sugar Cookies

Cuisine Inspiration: American

Primary Cooking Method: Baking

Dietary Info: Vegetarian

Key Flavor: Sweet and Chocolatey

Skill Level: Beginner, boos!

Simplicity at Its Best

In a world where cookies are often loaded with every add-in under the sun, these chocolate sugar cookies are shortbread-like cookies that stand out with their simplicity. There’s no extra candy here, just pure, rich chocolate flavor!

Ideal for Gatherings

Planning a get-together or heading to a cookie swap? This recipe has you covered, boo! You can easily whip up a big batch. Doubling or even tripling the recipe is super easy.

Effortless Prep

Even tho the dough does need a bit of chill time in the fridge, making it is really stupid easy.

Ingredients you’ll need to make Chocolate Sugar Cookies

• Flour: All-purpose flour is your go-to for these cookies. Remember to sift it before mixing to avoid any lumps and get that perfect cookie texture!
• Baking powder: This leavener helps your cookies puff up just enough, making them soft and delicious.
• Cocoa powder: This is where that rich, chocolatey magic happens! Make sure it’s unsweetened to balance the sweetness just right.
• Kosher salt: A pinch of salt is key in any sweet treat. It balances the flavors and enhances the overall taste of the chocolate sugar cookies.
• Butter: You’ll want to stick with unsalted butter here. It lets you control the saltiness of your cookies and ensures that rich, buttery flavor shines through.
• Granulated sugar: This sweet staple gives your cookies that crave-worthy sweetness.
• Egg: Room-temperature eggs mix better and help bind everything together, giving you the perfect amount of moisture for a tender bite.
• Vanilla extract: A splash of vanilla adds a layer of warm, aromatic flavor that complements the chocolate beautifully.
• Sanding sugar: A sprinkle on top for a bit of sparkle and a slight crunch! It’s like the cherry on top for these easy chocolate cookies with cocoa powder.

How to make Chocolate Sugar Cookies

Step 1: Mix The Cookie Dough

1

Add flour, baking powder, cocoa powder, and salt to a medium bowl.

2

Whisk together and set aside.

3

Add butter and sugar to the bowl of a stand mixer.

4

Mix on high speed until light and fluffy. Then, add in the egg and vanilla extract.

5

Continue mixing until smooth, then decrease speed and add flour mixture in two additions. Mix until combined.

6

Divide dough into two pieces, cover with plastic wrap, and chill in the refrigerator.

Step 2: Shape And Bake Your Chocolate Sugar Cookies

7

Dust a baking sheet with flour, place one disc of dough and dust with a bit more flour. Then, roll out the dough.

8

Cut the dough into desired shapes using cookie cutters.

9

Place the cookies on baking sheets prepared with parchment paper.

10

Sprinkle sanding sugar on top and bake.

What to Serve with Chocolate Shortbread Cookies

• Warm Drinks: Imagine biting into a soft, chocolatey cookie while sipping on your favorite warm drink. Pair these cookies with a rich hot chocolate, a steaming cup of coffee, or a hot buttered rum for a cozy treat on chilly evenings.
• Create a Cookie Assortment: Whether it’s Christmas, a birthday party, or just a gathering of friends, these cookies are fantastic as part of a larger cookie spread! Surround them with classics like snickerdoodles, oatmeal raisin cookies, and chewy chocolate chip cookies.
• Use Them For Ice Cream Sandwiches: For a fun dessert, use these cookies to make ice cream sandwiches. Just add a scoop of your favorite ice cream (vanilla, strawberry, or even cookies and cream) between two cookies and voilà, a deliciously cool treat!
• Caramel Drizzle: Take these cookies over the top by drizzling caramel sauce (or vegan caramel sauce) on top after they’ve cooled.

Menu Option: The Perfect Cookie Board With Chocolate Sugar Cookies

My pumpkin chocolate chip cookies are the BEST ones you will ever have! Chewy, moist and loaded with Fall spices.

My peach cobbler cookies are so legit! Imagine spiced sweetened Southern peach cobbler filling added to a buttery cookie base before being drizzled with vanilla icing and sprinkled with a cookie crumble.

These lemon crinkle cookies are made with creamy butter, fragrant vanilla, and fresh lemons, and are absolutely addictive!

These chewy Butterfinger® brown butter cookies are perfectly chewy and made with toasted brown butter and packed with sticky, sweet Butterfinger® pieces!

Recipe Substitutions

• Butter: If you’re steering clear of dairy, swap out the butter for an equal amount of vegetable shortening.
• Cocoa Powder: For a deeper, richer chocolate flavor, try using Dutch-processed cocoa powder instead of the regular kind. It has a darker, bittersweet chocolate taste.
• Sanding Sugar: Regular granulated sugar or even colored sugar sprinkles work well for that sweet, sparkly finish on top.
• Flour: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking blend that’s a 1:1 replacement.

Recipe Variations and Additions

• Mix In Orange Zest: Grate some orange zest into your cookie dough for a fresh, citrusy burst. The combo of orange and chocolate is classic and absolutely mouth-watering!!
• Try Adding Espresso Powder: To enhance the chocolate flavor even more, consider adding a teaspoon of espresso powder to the dough. It doesn’t make the cookies taste like pure coffee, but it does make the chocolate flavor more pronounced and complex.
• Peppermint Flair: For a holiday twist, add ¼ teaspoon of peppermint extract. Chocolate and peppermint are a match made in heaven, especially around Christmas time.
• Chocolate Chips: Want more chocolate? Add a handful of mini chocolate chips to the dough for pockets of melty goodness in every bite.

Expert Tips and Tricks for making the best Soft Chocolate Sugar Cookies

1. Scrape That Bowl: Don’t underestimate the power of scraping down the sides of your mixing bowl! Doing this several times while mixing ensures all ingredients are well-incorporated, leading to an even, consistent dough.
2. Room Temperature is Key: Cold ingredients can lead to lumpy dough, so make sure your egg and butter are at room temperature before you start. This simple step makes a big difference in how well these ingredients blend together.
3. Cream Butter and Sugar Well: Take your time creaming the butter and sugar until it’s light and fluffy. This step is crucial for incorporating air into your dough, giving you lighter, soft cocoa cookies. Rushing through this can result in tough cookies, so show some patience here!
4. Chill to Avoid Spreading: Don’t skip the chilling step boos! Chilling the dough helps prevent the cookies from spreading too much in the oven, ensuring they keep their shape. It also makes the dough easier to handle when rolling and cutting.

How to store Chocolate Sugar Cookies

To store these yummy chocolate sugar cookies, just keep them in an airtight container at room temperature. However, be sure to let them cool completely before storing them to avoid any moisture buildup. We shole don’t want a soggy cookie, boo!

How long will Chocolate Sugar Cookies last?

If you find yourself with a few too many cookies, don’t worry. They’re just as tasty a few days later, especially with a warm drink! Actually, these chocolate sugar cookies will stay fresh for about 5 to 7 days when stored properly. Over time, they may lose a bit of their softness, but they’ll still be delicious.

Can I freeze these cookies?

For longer storage, you can freeze both the baked cookies and the cookie dough. To freeze the cookies, place them in a freezer-safe bag or container, separating layers with parchment paper. They’ll stay fresh for up to 3 months. For the dough, wrap it tightly in plastic wrap and then place it in a freezer bag. When you’re ready to bake, just thaw the dough in the refrigerator overnight. The dough can be frozen for up to 3 months as well, making it super convenient to have a batch of cookies ready whenever the craving strikes.

Frequently asked questions

Y’all, if you’re jazzing up these Chocolate Sugar Cookies for the gram or cozying up with your go-to sip, or straight-up snacking from the jar, trust, they’re gonna make you do that happy dance! Each nibble packs that lush, chocolatey vibe mixed with a sweet, buttery bliss that’s legit addictive. So, honey, fire up that mixer, and let’s get those sweet, sweet baking vibes rolling through your kitchen!

More Chocolate Cookie Recipes

• Hot Chocolate Cookies
• Orange Chocolate Cookies
• Turtle Cookie Recipe
• Mississippi Mud Cookies
• Lavender Chocolate Chip Cookies

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Chocolate Sugar Cookies

Super simple cut-out chocolate sugar cookies! Great for the holidays or just because! Decorate with icing, or sprinkles!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Cooling Time 1 hour hour 8 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 18 cookies

Calories 193kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• Cookie Cutter
• Rolling Pin
• Sheet Pans

Ingredients

• 2 cups all-purpose flour plus extra for dusting
• ¾ teaspoon baking powder
• 1/3 cup cocoa powder
• ½ teaspoon kosher salt
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 large egg room temperature
• 1 tablespoon pure vanilla extract
• Sanding sugar

Instructions

• Preheat oven to 375F. Place rack in middle position. Line two sheet pans with parchment paper.
• Whisk together flour, baking powder, cocoa powder, and salt in medium bowl. Set aside.
• In stand mixer, add butter and sugar and mix on high for 4-5 minutes, until light and fluffy.
• Add in egg and vanilla, and continue mixing until smooth, scraping down sides of bowl as needed.
• Decrease speed and add flour mixture in two additions. Mix until combined.
• Divide dough into two pieces, cover with plastic wrap and chill in refrigerator for 1 1/2 – 2 hours.
• Dust another sheet of parchment paper with flour, place one disc of dough and dust with a bit more flour, then roll out to ¼ inch thickness. Using cookie cutters, cut into desired shapes and place on prepared pans. Sprinkle sanding sugar on top.
• Bake for 11-12 minutes.
• Cool for 2-3 minutes on baking sheet. Then carefully remove and let fully cool on wire rack.

Notes

1. Scrape That Bowl: Don’t underestimate the power of scraping down the sides of your mixing bowl! Doing this several times while mixing ensures all ingredients are well-incorporated, leading to an even, consistent dough.
2. Room Temperature is Key: Cold ingredients can lead to lumpy dough, so make sure your egg and butter are at room temperature before you start. This simple step makes a big difference in how well these ingredients blend together.
3. Cream Butter and Sugar Well: Take your time creaming the butter and sugar until it’s light and fluffy. This step is crucial for incorporating air into your dough, giving you lighter, soft cocoa cookies. Rushing through this can result in tough cookies, so show some patience here!
4. Chill to Avoid Spreading: Don’t skip the chilling step boos! Chilling the dough helps prevent the cookies from spreading too much in the oven, ensuring they keep their shape. It also makes the dough easier to handle when rolling and cutting.

Nutrition

Calories: 193kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 88mg | Potassium: 47mg | Fiber: 1g | Sugar: 11g | Vitamin A: 328IU | Calcium: 19mg | Iron: 1mg

The post Chocolate Sugar Cookies appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Been looking for a great tea cake recipe and this is it. Wow. Don’t tell anyone, but I ate 6 almost right out of the oven. Will be using this recipe for my go to cookies.”

—PAM O.

Both sides of my family excelled at making traditional Southern tea cakes y’all. My daddy’s grandmother made them with molasses.  My mama’s mama made them classic style, which is what this recipe represents. side, My parents have both described in great detail the remembrances of southern tea cake cookies prepared by their mothers, grandmothers, and even great-grandmothers for special occasions or just regular days.  I hope this recipe captures the magic of those memories.

The Lowdown of This Tea Cakes Recipe

Cuisine Inspiration: Southern

Primary Cooking Method: Baking

Dietary Info: Can be made Gluten-Free and Vegan with ingredient swaps.

Key Flavor: They are beyond buttery, rich, subtly sweet, and soft.

Skill Level: Easy y’all (No Sweat!)

Nostalgia in Every Single Bite

These tea cakes hold not just a special place in my heart but in Southern baking period. Every bite will remind you of being in your grandmother’s kitchen indulging in her homemade treats.

Simple Ingredients with Big Flavor Delivery

With just a few pantry staples that you probably already have at home, you’ll create bomb irresistible flavors y’all. You don’t need elaborate crazy ingredients to make something as memorable as these.

Seriously So Versatile

Whether you serve them for tea time, a quick and easy weeknight dessert or make a batch for the next bake sale, they are a straight up hit!

What are Tea Cakes?

Southern Tea Cakes have an incredibly powerful and colorful history within the African American community and may have been a slaves’ version of the English tea cake. With few resources, enslaved Africans took what was available and made it work.

Tea cakes became a comfort food and then a special treat during the holidays. With many families migrating North at the end of slavery, many foods of the Southern slaves were left behind. Families wanted to begin new traditions and leave behind reminders of oppression. Fortunately, the Southern Tea Cakes recipe was a tradition that continued through the years.

They may look like your basic butter cookie but it is so much more y’all. It has a bit of a cake consistency in a cookie package. They are the best of both worlds.  I’m so glad this recipe was preserved by my big mama.

Ingredients You’ll Need to Make Old Fashioned Tea Cakes

• Unsalted Butter: This is the foundation which provides all the richness and flavor to the mix.
• Granulated Sugar: This gives our tea cake recipe it’s irresistible charm and perfect sweet touch.
• Egg: Just one binds the batter together and creates smoothness.
• Pure Vanilla Extract: Vanilla elevates every bite with that aromatic nuance.
• All-Purpose Flour: Flour gives structure to our batter.
• Salt: Just a pinch! It helps balance and enhance the overall flavors.
• Baking Soda: We add just a touch to lift our tea cakes slightly.

How to Make Tea Cakes

Step 1: Make the Tea Cake Dough

1

Whisk together flour, salt, and baking soda.

2

In your mixer, beat together butter and sugar until fluffy.

3

Add in the egg and vanilla and keep mixing until it’s smooth.

4

Slowly add the dry ingredients into the mix.

5

Mix after each addition only until just combined. Don’t overdo it boos.

6

Cover the bowl or place the dough in a freezer bag and refrigerate it for at least an hour.

Step 2: Bake Them Up!

7

Scoop tablespoon-sized balls of dough.

8

Smooth the balls, place them on a baking tray, and flatten each one slightly.

9

Bake the cookies for 9-11 minutes or until the edges are golden.

10

Once they are cooled a bit, serve them up boos!

What to Serve with Tea Cake Cookies

• Tea Time: The name alone is a huge key that these simple cookies go great with your cup of tea or coffee! In the summer, sip on some sweet tea, while in the winter, enjoy them with a French hot chocolate.
• Enjoy With Other Elegant Desserts: When serving for tea time or a special occasion, they go great with other elegant mini desserts ya dig. Try with these strawberry cupcakes, guava empanadas, and honey apple bars.
• Winter Holidays: For a holiday tea, these copycat Little Debbie Christmas tree cakes are a fun addition!
• Savory Tea Tidbits: These mini tomato tarts and deviled eggs are always a hit!

Recipe Substitutions

• Unsalted Butter: You will lose a bit of control over the amount of salt, but you can bake with salted butter. Just leave the salt out in the recipe.
• Vanilla Extract: Swap in vanilla bean paste or even almond extract to punch up the flavors.
• Granulated Sugar: You can add a touch of molasses like my daddy’s folks did by replacing the granulated sugar with brown sugar. You can even make your own.

Recipe Variations and Additions

• Use Molasses: My dad’s family made tea cakes with molasses, so I know you can easily replace a lot of the granulated sugar in this recipe if you want to add the molasses flavor to your cookies.  It will also darken the cookie mixture.
• Gluten-Free: Swap the regular flour for your fave 1:1 ratio gluten-free baking flour blend. It may slightly alter the texture but it will still taste bomb.
• Vegan: Swap the butter with your fave plant-based brand and also use your favorite vegan egg replacer to make this totally ready for your veggie boos.
• Add Spices: My big mama would sometimes add a bit of nutmeg to the batter to add a little nuance and depth.

Expert Tips and Tricks for Making the Best Tea Cakes

• Mix Dry Ingredients Separately: By doing this upfront you can fully incorporate these well-mixed ingredients right into your dough without overmixing and making your dough tough.
• Refrigerate the Dough: The dough for tea cakes is a bit thick which makes it a little harder to work with since it isn’t as pliable.  However, it still needs to go into the refrigerator to firm up more so don’t skip it!  About an hour is necessary.
• Get Those Hands Working: The warmth of your hands to shape each tablespoon of dough makes it much more workable and pliable making it easier to flatten down y’all.
• Tender Cookies: Make sure you don’t overmix the dough or overbake your cookies which may alter their soft texture.
• Cool on the Pan: The cookies will be soft when you first remove the tray from the oven. I find it helpful to let them cool slightly on the pan which firms them up slightly making them easier to move.

How to Store Tea Cakes

To keep your Southern Tea Cakes tasting just as amazing as the day they were baked, store them in an airtight container at room temp boos.

How long will old fashioned tea cakes last?

They’ll stay fresh for up to 5-6 days. Keep them away from direct sunlight and some place cool such as the pantry or cabinet.

Can I freeze them?

Yep, for sure boos! Just make sure they’re tightly wrapped, pop in a freezer bag, label with the date and they’ll be good for up to three months.

Frequently Asked Questions

Y’all Southern Tea Cakes are the ultimate Southern cookie. My big mama’s were the absolute best. Seriously buttery and rich with a classic soft texture that’s on point. They’re the epitome of Southern charm and grace and a delish nod to the art of baking that’s been passed down through generations. Whenever you serve these up, they’re not just a hit, they’re a home run, boos!

Best Cookie Recipes

• Lemon Tea Cakes
• Butter Ricotta Cookies
• Sugar Cookies
• Eggnog Cookies
• Neapolitan Cookies
• Lemon Crinkle Cookies

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Southern Tea Cakes Recipe

The best (and easiest) Southern Tea Cakes Recipe (or tea cake cookies recipe) is here! You will feel like you are right in the South after making and serving these, not to mention eating them.

Course Snack

Cuisine Southern

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 180kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• Sheet Pans
• Cookie Scoop
• measuring cups

Ingredients

• 1 ½ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 stick unsalted butter room temperature
• ¾ cup granulated sugar
• 1 large egg room temperature
• 2 teaspoons pure vanilla extract

US Customary – Metric

Instructions

• In a medium sized bowl, whisk together the flour, salt and baking soda and set aside.
• In the bowl of your mixer, add butter and sugar and mix together on high speed until fluffy and smooth (about 4-5 minutes).
• Turn mixer to medium speed and add in one egg and vanilla extract and beat until well incorporated.
• Lastly, turn mixer to slow speed and add in flour mixture in intervals of three beating after each addition to incorporate.
• After dough is well mixed, turn off mixer and remove dough from mixer and add to a ziploc bag and place in your refrigerator for at least one hour to firm up dough.
• Once dough is firm, remove from fridge and preheat your oven to 325 degrees.
• Line your cookie sheet with parchment paper.
• Taking a measuring tablespoon, scoop out cookie dough the size of the tablespoon and roll into a ball. Using your thumb, gently press the center to flatten a bit and place on the tray.
• Do the same for the rest of the dough leaving at least an 1 1/2 inches between each dough ball.
• Bake for 9-11 minutes until golden brown on the edges and remove from the oven.
• Cool for 5-10 minutes and serve.

Notes

Note: Remember to make sure your ingredients are room temperature.   They will incorporate much better and create a wonderful well mixed dough.

How to Store Tea Cakes

To keep your Southern Tea Cakes tasting just as amazing as the day they were baked, store them in an airtight container at room temperature; they’ll stay fresh for up to a week.

If you want to preserve their delightful texture for a bit longer, you can also freeze the tea cakes; just make sure they’re tightly wrapped and they’ll be good for up to three months.

Nutrition

Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 78mg | Potassium: 22mg | Sugar: 12g | Vitamin A: 260IU | Calcium: 7mg | Iron: 0.8mg

The post Southern Tea Cakes appeared first on Grandbaby Cakes.

When it comes to classic American desserts, there are a few that immediately come to mind: apple pie, cheesecake, brownies, and best of all, chocolate chip cookies. This fall twist on the classic is so bomb y’all. This pumpkin chocolate chip cookie recipe is gonna feed your Autumn cravings and then some.

The Lowdown of This Pumpkin Chocolate Chip Cookies

Cuisine Inspiration: Fall Baking Vibes

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Pumpkin Spice inside a chewy, soft chocolatey package

Skill Level: Easy y’all (No Sweat Fam!)

Fall Remix on a Classic

If you love a classic chewy melty chocolate chip cookie but want to spice it up, you will love this pumpkin twist. The warm spices and pumpkin puree drop that Autumn flavor bomb like nobody’s business.

Super Easy

Baking cookies is one of those easy treats you can make with limited time. If you can toss ingredients into a mixer bowl and scoop some dough, you can make these delish cookies.

Crowd Pleaser

When the weather cools down, you can throw these together for bake sales or for Friendsgiving if you need to.

Ingredients You’ll Need to Make Pumpkin Chocolate Chip Cookie Recipe

• The Base: We will be using all-purpose flour with a bit of cornstarch. These create a chewier foundation for our soft cookies.
• Leavening: Baking powder and baking soda give your pumpkin cookies a nice rise. 
• Spices: We throw warm spices like cinnamon, nutmeg and ginger to bring out the pumpkin spice vibes.
• Pumpkin puree: We add just enough to give a hint of bomb pumpkin flavor without being overwhelming. I used canned Libby’s by the way for ease.
• Butter: I use unsalted butter for the most control over the salt content plus it adds such wonderful richness to the cookies.
• Sugar: We use a combo of granulated sugar and brown sugar to keep these cookies soft and chewy.
• Chips:  I use a blend of chocolate chips and butterscotch chips, and let me just say, they are delish in this cookie base.
• Eggs: You will need one egg and two egg yolks to build our cookie binder. Make sure they are at room temperature before mixing in.
• Vanilla extract: This adds aromatic warmth to the cookie recipe.

How to Make Pumpkin Chocolate Chip Cookies

Step 1: Start Your Cookie Dough

1

Whisk together the flour, cornstarch, salt, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground ginger in a bowl.

2

Combine the pumpkin puree, butter, and both the granulated and brown sugar in a separate mixing bowl.

3

Mix on high speed to cream together until the mixture is light and fluffy.

4

Add eggs and beat until fully incorporated. Add in the pure vanilla extract and mix again.

Step 2: Slow Down, Chill and Bake

5

Add the flour mixture in three intervals beating using low speed until mixed up.

6

Add chocolate chips and butterscotch chips and stir them into the pumpkin cookie dough.

7

Chill the dough in the fridge then scoop the cookie dough into balls about the size of a tablespoon and place on a parchment paper-lined cookie sheet.

8

Bake the cookies for 10-12 minutes. Cookies may seem undone but remove from oven and let them continue to cook and firm up.

What to Serve With this Soft Pumpkin Chocolate Chip Cookie Recipe

• Take these to a fall bake sale along with these apple pie bars, apple cider cake, or this brown sugar pound cake.
• Hand them out to Halloween trick-or-treaters along with these pumpkin cupcakes.
• They bring all the fall feels to game day. Serve them up with pizza rolls, buffalo wings, and lemon pepper wings.

Recipe Substitutions

• Butter: You can use salted butter instead but make sure you leave out the salt in the recipe.
• Sugar: Feel free to play around with the ratios or even use all granulated sugar or all brown sugar if that’s all you have around. Just note that all granulated will make a crispier cookie and using all brown sugar will make a softer cookie.
• Chips: You can go with all chocolate chips or even all butterscotch here if you prefer.
• Swap the Spices. You can use pumpkin spice blend or apple pie spices to replace all the different spices.

Recipe Variations and Additions

• Go Gluten-Free: Replace the flour with your fave 1:1 ratio gluten-free baking flour. The texture may change a bit but they will still be delish.
• Triple Chip It Up: Replace some of the chocolate and butterscotch chips with white chocolate chips for a fun flavor switch up.
• Get Nutty: Add more texture by throwing in some chopped pecans or walnuts.
• Go Crispy: Leave out the cornstarch and bake a little longer to make the cookies more crisp.

Expert Tips for Making the Best Chocolate Chip Pumpkin Cookies

• Add Cornstarch to Your Dough. This adds incredible chewiness to your cookies y’all. Don’t leave this magic ingredient out of the mix. The chewy texture is unbelievable!

• Let the Dough Chill for 24 Hours. I know, I know. It’s almost impossible to wait for your dough to chill but I promise you it’s worth it. Giving them the proper time to chill in the fridge takes them to the next level. The result is a firmer dough that makes for more perfectly shaped and better-textured cookies.

• Play with the Chocolate You Use. With any recipe, there are ways that you can make it your own if you’d like to do so. Cut your own chocolate chunks from your favorite bar of chocolate and add them in.

How to Store These

Throw your fully-cooled cookies to an airtight container. Store them a cool dry place at room temp.

How long will pumpkin chocolate chip cookies last?

They will last about a week on the counter at room temp.

Can I freeze chewy pumpkin chocolate chip cookies?

Yep, you know it! Freeze fully baked cookies in the freezer for up to three months. Just make sure they are wrapped well.

You can also freeze the cookie dough. I like to scoop the cookie dough onto a parchment-lined baking sheet and flash-freeze them. Then, transfer them to a container for storage. This way, you can easily take out exactly how many cookies you want to bake. Allow the cookie dough to thaw out in the fridge, and then bake as instructed.

Frequently Asked Questions

I just know you’re gonna fall for these chewy pumpkin chocolate chip cookies! They’re the ultimate treat for your fall parties, but hey, between us, they’re too good to save just for one season – enjoy them anytime! Do you boo! Each bite is soft, chewy, and bursting with that chocolate and caramel magic. What more could you want? Get into this recipe y’all.

More Pumpkin Recipes

• S’mores Pumpkin Pie
• Pumpkin Pound Cake
• Pumpkin Cider Doughnuts
• Pumpkin Swirl Cheesecake Bars
• Pumpkin Cinnamon Rolls
• Pumpkin Cupcakes
• Pumpkin Lava Cakes

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Pumpkin Chocolate Chip Cookies Recipe

These are the absolute BEST Pumpkin Chocolate Chip Cookies that you will ever have! Chewy, moist and loaded with Fall spices, these cookies will satisfy those Fall cravings and give every other recipe a run for their money!  

Course Dessert

Cuisine American

Prep Time 1 hour hour 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 24 cookies

Calories 262kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• Cookie Scoop
• Sheet Pans

Ingredients

• 2 ⅔ cups all-purpose flour
• 2 teaspoons cornstarch
• ¾ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 6 tablespoons pumpkin puree
• 1 cup unsalted butter softened to room temperature
• ½ cup granulated sugar
• 1 ½ cups packed brown sugar
• 1 large egg at room temperature
• 2 large egg yolks at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips
• 1 cup butterscotch chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground ginger and put aside.
• In the bowl of your mixer, add pumpkin puree and butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
• Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.
• Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips and butterscotch chips.
• Place dough in the refrigerator for at least 1 hour. Two hours is even better.
• Scoop cookie dough in balls the size of a tablespoon and place on parchment paper lined cookie sheet at least 1½ inches apart.
• Bake 10-12 minutes. Cookies may seem undone but remove from oven.

Notes

Make sure you don’t forget the step of chilling your dough in the refrigerator.  It is crucial to make sure your cookies don’t spread too much.

Discover more tips, substitutions, and cookie variations in the post.

Storage Tips

• Transfer your fully cooled cookies to an airtight container. Store them a cool dry place at room temperature for up to a week. If it’s warm in your kitchen you can store them in the fridge which will also make them last a bit longer.
• Freeze fully baked cookies in the freezer for up to three months. Just make sure they are wrapped well.
• If you want to freeze the cookie dough, scoop the cookie dough onto a parchment lined baking sheet and flash freeze them. Then transfer them to a container for storage. This way you can easily take out exactly how many cookies you want to bake. Allow the cookie dough to thaw out in the fridge and then bake as instructed.

Nutrition

Calories: 262kcal | Carbohydrates: 40g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 160mg | Potassium: 64mg | Sugar: 28g | Vitamin A: 875IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg

The post Pumpkin Chocolate Chip Cookies appeared first on Grandbaby Cakes.

Recipe from GC Assistant Lindsay Autry

I realize that my website may be turning into the ultimate peach cobbler domain, but I think it might be necessary. These peach cobbler cookies are absolutely perfect. They have all the components we love in a classic cobbler but in a tiny package. The only warning I can give you is that you will definitely eat more than one of these for reals. At least three in one sitting if I’m being honest.

The Lowdown on These Peach Cobbler Cookies

Cuisine Inspiration: Southern remix

Primary Cooking Method: Baking

Dietary Info: Can be made vegan and gluten free with some substitutions

Key Flavor: Sweet, perfectly warm spiced peaches on a buttery chewy cookie base

Skill Level: Easy (No sweat fam!)

Cobbler Vibes in a Smaller Package

Sometimes you want some peach cobbler but you don’t want a big ole pan. These cookies are just the right size to give you your fix without overindulging.

Crowd Pleaser

If you have any cookouts or fun summer parties coming up, show up with a batch of these and make everyone a fan! I swear you will have everyone begging for the recipe!

Nostalgia in each bite

I adore peach cobbler because my Mississippi big mama made the best. I love having this recipe as a fresh twist on her classic when I need a little change from the original.

Ingredients Needed to Make Southern Peach Cookies

• Peaches: We use ripe peaches here during the summer but you can totally go with frozen here just thaw first. Just make sure your fresh peaches ain’t too mushy or too firm. Also keep the blemishes, bruises and wrinkles away!
• Sugars: I love the balance of granulated sugar along with the added molasses from brown sugar. It adds so much nuance boos. Plus confectioner’s sugar will create the perfect base for our smooth, sweet finishing glaze.
• Spices and Lemon: We need salt to balance the sweetness along with warm spices like ground cinnamon and nutmeg to add those cozy vibes. Also a squeeze of lemon brightens up all the flavors y’all.
• Thickener: Cornstarch and water are going to build a thicker more cohesive peach filling that will stay put in our cookie base.
• Butter: We use cold butter here to make a sturdy yet tender rich cookie dough.
• Eggs: These are gonna help bind our cookie dough together.
• Vanilla: We gotta add some aromatic depth of flavor boos!
• Peach Concentrate: I love this bomb ingredient for adding all that peach intensity.

How to Make Peach Cobbler Cookies

Step 1: Make the Peach Filling

1. Toss your peaches into a medium saucepan along with the sugar, cinnamon, nutmeg, salt and lemon juice.
2. Get it heating over medium and let it cook for about 10 minutes.
3. Mix the cornstarch and water together in a small bowl and add to the peaches. Let those peaches come to a boil.
4. Once they thicken up, remove from the heat and cool down.

Step 2: Get that Cookie Dough Started

1. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl then slide to the side.
2. Now let’s get that stand mixer going. Add your paddle attachment and get some cold (yep I said cold) butter in the bowl.
3. Add the sugars and beat for about 2 minutes.
4. Turn the mixer down and add in your eggs and vanilla. Scrape down the bowl if ya need to.

Step 3: Add Dry Ingredients and Chill

1. Finally add in those dry ingredients on low speed.
2. Scoop your cookie dough to create 12 cookies. Add your thumb in the center to create a nice well for our peach filling. Chill in the fridge while you preheat the oven.
3. Bake for about 12-15 minutes at 375 then let cool.

Step 4: Assemble and Get at it!

1. Whisk up all the glaze ingredients until smooth.
2. Then take one of your cooled cookies and crumble into smaller bits for garnish.
3. Spoon some cooled peach filling into the thumbprint of each cookie.
4. Give it a drizzle of icing then sprinkle with some cookie crumble on top. Give another drizzle of icing on top of each cookie and get at it!

How to Serve this Peach Cobbler Cookie Recipe

• Ice Cream: I’m telling you right now to serve these warm with a scoop of vanilla ice cream or coffee ice cream. You will get your whole life!
• Whipped Cream: Just a dollop of whipped cream will take these peach cookies up a notch.
• Caramel: Now I know these peach cookies are already super decadent but just a little drizzle of caramel sauce will make these so insane!
• Summer Cookout: After you finish serving up those rib tips, Southern potato salad, baked beans and fried corn, get into these peach cobbler cookies.
• Southern Summer Dinner: Now I can’t imagine a better soul food dinner than some smothered pork chops, candied sweet potatoes, butter beans, Jiffy cornbread and these served right at the end.

Recipe Substitutions

• Peaches: Fresh peaches are the move in the summer but you can most definitely use thawed frozen peaches or even drained canned peaches without the syrup.
• Brown Sugar: If you ain’t got brown sugar around, you can make homemade brown sugar with granulated sugar and molasses boos. Super easy!
• Cinnamon and Nutmeg: Keep it chill by using a pre-made apple pie or pumpkin pie spice instead.
• Confectioner’s Sugar: I get it if you don’t have this around. I run out all the time. Grab granulated sugar and a blender and make your own powdered sugar.
• Vanilla Extract: Use vanilla bean paste or scrape some vanilla from the pod. Or you can use almond extract instead for a different yet delish twist.
• Peach Concentrate: Now I know we going with a specialty ingredient but it is so bomb y’all. If you can’t locate it, grab peach nectar or use some water thinned peach jam or peach preserves instead.

Recipe Variations

• Gluten-Free: Replace your flour with a 1:1 ratio gluten-free baking flour blend. Just make sure it has xanthan gum in it. The texture might be slightly different but these cookies will still taste amazing.
• Vegan: Replace the butter with a plant based butter option. These will still taste so bomb.
• Swap the Peaches: You can use apples for this recipe in the fall and it will legit knock your Autumn socks off.
• Brown the Butter: I know this is an extra step but brown the butter then freeze before making the cookie batter. That batter will be poppin y’all!
• Cream Cheese it Up: Replace with this cream cheese frosting for a super indulgent twist.

Expert Tips and Tricks

• Get Ripe: Ain’t nothing like ripe peaches in this recipe boos! That flavor will pop and that sweetness will be off the hook.
• Thicken Up: We need our peach filling to be stiff enough to stay put in our cookie base. The cornstarch and simmering action will help with that. If it’s too loose, it will be super runny.
• Chilled Dough is Necessary: We need our dough to be super chill so that’s why we start with cold butter AND we pop the cookies into the fridge. These are two steps you cannot skip boos!
• Scoop Even: Using a #16 scoop will help you keep all your peach cookies the exact same size. This way they will all bake and brown evenly too!
• Chill Out: Don’t start glazing up these cookies until they have cooled down or the icing will melt right off.

How to Store

• Room Temp: These cookies can be stored in an airtight container in a cool spot for up to 2 days.
• Fridge: If you have any left (I honestly don’t believe you will), pop in an airtight container in the fridge for up to 5 days.
• Freezer: You will need to freeze these in a single layer on a baking sheet for about an hour then you can pop in a container stacked. They will last for up to 3 months. Let them sit at room temp to thaw them.

Frequently Asked Questions

Favorite Peach Cobbler Flavored Desserts

• Southern Peach Cobbler
• Peach Cobbler Cinnamon Rolls
• Peach Cobbler Cheesecake
• Peach Cobbler Pound Cake

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Peach Cobbler Cookies

These peach cobbler cookies are so legit! Imagine spiced sweetened Southern peach cobbler filling added to a buttery cookie base before being drizzled with vanilla icing and sprinkled with a cookie crumble.

Course Dessert

Cuisine soul food, Southern

Prep Time 40 minutes minutes

Cook Time 13 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 23 minutes minutes

Servings 11 servings

Calories 488kcal

Author Jocelyn Delk Adams

Equipment

• Baking Sheets
• Stand mixer

Ingredients

For the Peach Topping

• 3 cups fresh peaches peeled and sliced (can also be chopped if you want smaller pieces)
• 1/3 cup granulated sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• pinch of kosher salt
• 1 tsp fresh lemon juice
• 1 1/2 tsp cornstarch
• 1 tbsp water

For the Cookie Dough

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 1/4 tsp kosher salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup butter cold, cut into small pieces
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs cold
• 2 tsp vanilla extract

For the Glaze

• 1 1/2 cup confectioner's sugar
• 1 1/2 tsp vanilla extract
• 4 drops peach concentrate
• 2 tbsp water

Instructions

For the Peach Topping

• Add peaches to a medium saucepan with sugar, cinnamon, nutmeg, salt, and lemon juice. Heat over medium heat and cook until peaches reduce in size and the liquid thickens, about 10 minutes.
• In a small bowl, mix together cornstarch and water to create a slurry, then stir into the peaches and let come to a boil. Stir and cook for an additional 2 minutes. Remove from the heat and let cool to room temperature. Set aside until ready for use.

For the Cookies

• Line two sheet pans with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In the bowl of your stand mixer fitted with paddle attachment, mix the cold butter on medium high speed until it comes mostly together as a large clump around the paddle, about 1 minute. Add in both sugars and beat for an additional 2 minutes.
• Reduce speed to low and add eggs and vanilla extract. Scrape down sides and bottom of bowl. Slowly add in flour mixture, mixing until flour is incorporated.
• Using a #16 scoop (4 tablespoons), scoop out 12 cookies and evenly space 6 cookies on each prepared sheet pan. Gently press your thumb into the center of each cookie making sure not to go down too far, just going halfway down and wiggle around to create a wide well.
• Place pans in the refrigerator to chill for 30-35 minutes.
• Preheat oven to 375F. Bake cookies until light golden brown, about 12-15 minutes. (Do not overbake. The dough will look slightly under baked in the center, where your thumbprint is, but will continue to set up as it cools.)
• Cool slightly on a wire rack, about 5 minutes.

For the Glaze and Assembly

• Whisk together glaze ingredients in a small bowl until smooth.
• Take one cookie and crumble into small bits.
• Spoon about 1 ½ tablespoon cooled peach topping into the thumbprint of each cookie.
• Drizzle with glaze and sprinkle with cookie crumble, then finish with another small drizzle and enjoy! Best served immediately after assembling.

Notes

How to Store

• Room Temp: These cookies can be stored in an airtight container in a cool spot for up to 2 days.
• Fridge: If you have any left (I honestly don’t believe you will), pop in an airtight container in the fridge for up to 5 days.
• Freezer: You will need to freeze these in a single layer on a baking sheet for about an hour then you can pop in a container stacked. They will last for up to 3 months. Let them sit at room temp to thaw them.

Nutrition

Calories: 488kcal | Carbohydrates: 78g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 483mg | Potassium: 129mg | Fiber: 2g | Sugar: 50g | Vitamin A: 697IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

The post Peach Cobbler Cookies appeared first on Grandbaby Cakes.

I may be Grandbaby Cakes but my cookie game slays! These oatmeal chocolate chip cookies may rival your fave cookie recipe. No lies detected. They are just so crazy delicious, perfectly chewy and loaded with silky chocolate. And did I tell you they are easy to make? If you adored old fashioned chocolate chip oatmeal cookies as a kid, you will be winning when you taste these and the nostalgia hits just right. Every bite of this oatmeal chocolate chip cookies recipe is like a hug for your taste buds, blending old school with new memories, and offering a heartwarming experience that goes beyond just getting your snack on.

The Lowdown of the Best Oatmeal Chocolate Chip Cookies Recipe

Cuisine Inspiration: Classic American Vibes

Primary Cooking Method: Baking

Dietary Info: A Decadent Treat for your Sweet Tooth (Can be made gluten-free with some adjustments)

Key Flavor: Super oaty, buttery and chewy with decadent melty chocolate

Skill Level: Pretty Easy (No Sweat, Fam!)

Texture on Texture

The chewy oats combined with melty chocolate chips is the ultimate play on textures.

Family-Friendly

From little ones to the OGs, these cookies are a hit for any and everybody. That’s what makes these the best oatmeal chocolate chip cookies in the game.

Nostalgia Plus

The smell of these cookies baking brings about the best old school memories.

Works for Anything:

Perfect for school lunches, holiday cookie swaps, or alongside a cold glass of milk. Do you boo!

Ingredients You’ll Need to Make Chocolate Chip Oatmeal Cookies

• All Purpose Flour- This is the classic base for our cookie dough.
• Cinnamon- This spice adds a bit of unique warmth to the recipe; it reminds me of a warm bowl of cinnamon oatmeal on a cold morning. 
• Baking Soda and Baking Powder- Just make sure both are fresh and active to give those cookies the perfect rise.
• Kosher Salt- This helps to balance out the sweetness and enhance flavor. 
• Unsalted Butter- We get that rich creaminess from butter. The butter has to be room temperature! No ifs ands or buts! 
• Light Brown and Granulated Sugar- Both add sweetness and that brown sugar gives some chewiness to the mix.
• Eggs and Vanilla- Room temperature eggs and yolks are required to build structure and vanilla adds depth.
• Oats- I chose to use rolled oats because I prefer the size/texture.
• Semisweet Chocolate Chips or Chunks- either will work! Feel free to use milk, dark, semisweet, or even white. 

How to Make Oatmeal Chocolate Chip Cookies

Step 1: Prep the Dry Ingredients and Begin Creaming

1. Start by sifting the dry ingredients together in one bowl.
2. Add the softened butter to a stand mixer along with both sugars and mix until light and fluffy boos.
3. Next add in the eggs and vanilla. Make sure to scrape the bottom of the bowl too so all the good stuff gets mixed right on in.

Step 2: Finish the Dough and Scoop

1. Slow down the mixer and add in those dry ingredients we mixed earlier.
2. Toss in those oats and chocolate next. We should have a nice texture dough at the end. Once the dough comes together, stop the mixer. Don’t overdo it boos.
3. Chill the dough at least an hour (two is even better). This is super important. And trust me, your patience will be rewarded.
4. Use an ice cream scooper to scoop dough on parchment lined baking sheets.

Step 3: Bake and Rest

1. Bake the cookies at 350 degrees for 12-14 minutes. The cookies should be super soft in the middle yet firm and chewy around the edge.
2. Let them rest for at least 10 minutes before serving.

How to Serve Old Fashioned Oatmeal Chocolate Chip Cookies

• Classic Vibes: Dunk those warm chocolate chip oatmeal cookies in some milk and enjoy.
• Cozy Hot Cocoa Dip: If you’ve never dipped old fashioned oatmeal chocolate chip cookies into French hot chocolate, you ain’t been living right. Just sayin.
• Ice Cream Sandwich: Have some fun and add a scoop of vanilla ice cream in between two cookies to make a bomb ice cream sandwich.
• Ice Cream Sundae Fun: Layer the cookies with some cookie butter ice cream, a drizzle of caramel sauce and ganache and top with whipped cream for something super fun y’all.
• Cookie Box: Give the gift that keeps on giving during the holidays. Bake these and mail along with my chewy chocolate chip cookies, eggnog cookies, brown butter snickerdoodles, sugar cookies and gingerbread crinkle cookies.
• Cookie Platter for Entertaining: Make a giant platter and leave out for guests. Include these along with my Southern tea cakes, shortbread cookies, and ricotta cookies.

Recipe Substitutions

• Flour: Whole wheat flour is the best substitution here if all-purpose ain’t around.
• Cinnamon: If you don’t have cinnamon, feel free to leave out or add in a pinch of apple pie spice or pumpkin spice to jazz these cookies right back up.
• Leavening: No baking soda? You can use an equal amount of baking powder however the cookies might rise a little more and have a different texture overall. If you ran out of baking powder, mix 1 part baking soda with 2 parts cream of tartar.
• Oats: No rolled oats? Grab quick oats to substitute. They will be a bit softer in texture.
• Semi-Sweet Chocolate: Milk chocolate chips, white chocolate chips or dark chocolate chips work just as great here.

Recipe Additions and Variations

• Gluten-Free: I’ve used baking gluten-free (cup for cup) flour for this recipe and had success. It may change the texture slightly but still be delish.
• Get Nutty: Throw in some chopped nuts like pecans and walnuts for additional texture.
• Dried Fruit: No need to choose between raisins and chocolate chips. Toss in both. Dried cranberries are also bomb too!
• Spice it Up: The addition of cinnamon is such a great unexpected flavor. You can toss in more warm spices like ginger or nutmeg to give you even more unique vibes.
• Citrus: Brighten up this chocolate chip oatmeal cookie recipe with a twist of lemon, lime or orange zest.

Expert Tips and Tricks

• Room Temp: Make sure that butter is softened and those eggs are warmed to room temperature boos. It’s essential for a smooth batter.
• Light and Fluffy: Make sure you cream that butter and sugar with a little patience. It takes at least 2-3 minutes so take your time.
• Just Chill: Don’t skip chilling that dough boos. It helps develop the flavors helping all the fats solidify so the cookie dough doesn’t spread everywhere.
• Parchment Paper: Don’t forget that parchment when baking. It prevents sticking and even helps the cookies bake evenly.
• Don’t Overbake: Once those edges get all golden, you are good to go. We want our cookies to be chewy so make sure you check a little earlier than the baking time. They will continue to firm up as they cool after baking.
• Cool Down: Don’t try to handle a hot cookie straight from the oven. Let those cookies chill a bit so they can set up and not break once you grab one.

How to Store this Chocolate Chip Oatmeal Cookies Recipe

• Room Temperature: If stored in an airtight container or ziploc bag, these chocolate chip oatmeal cookies will stay fresh for 3-5 days.
• Freezer: Allow the cookies to cool completely after baking. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top bag. Be sure to squeeze out the extra air! 

EXPERT TIP: Bake the cookies as needed and freeze the rest! The raw cookie dough can be pre-scooped and stored in the freezer for up to 3 months. No need to defrost, just bake from frozen and get at it! 

Frequently Asked Questions

Best Classic Cookie Recipes To Try

• Sweet and Salty Chocolate Chip Cookies
• Perfect Shortbread Cookies
• Best Sugar Cookies
• Chewy Oatmeal Raisin Cookies
• Walnut Chocolate Chip Cookies
• Chewy Chocolate Chip Cookies
• Mrs. Fields Chocolate Chip Cookies
• Chocolate Chunk Cookies
• Gluten Free Chocolate Chip Variety

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Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are chewy, buttery, perfectly sweet and filled with gooey chocolate chips and oats for texture!

Course Dessert

Cuisine American

Prep Time 2 hours hours

Cook Time 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 24 servings

Calories 260kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• Cookie Scoop
• Sheet Pans

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter softened to room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg at room temperature
• 2 large egg yolks at room temperature
• 1 tablespoon pure vanilla extract
• 3 cups rolled oats
• 1 1/2 cups semi sweet chocolate chips or chunks

US Customary – Metric

Instructions

• In a medium bowl, whisk together flour, ground cinnamon, baking soda, baking powder and salt and set aside.
• In the bowl of a stand mixer or using a large bowl and a hand mixer, beat the butter on medium-high speed until smooth, about 1-2 minutes. Add the brown and granulated sugar, then continue to beat until light and fluffy.
• Keep the mixer running as you add the eggs and vanilla. Be sure to scrape down the sides and bottom of the bowl and mix again to make sure everything is combined.
• Gradually add the dry ingredients to the wet ingredients and mix on a low speed until combined. With the mixer still running, add the oats in one cup at a time. Add in the chocolate chips or chunks. Once done, the dough will be thick and sticky. Cover and refrigerate for an hour or even 2 hours is better.
• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
• Use an ice cream scooper to scoop out the dough directly onto the baking sheets. Each sheet will fit 6 large cookies or 12 smaller ones.
• Bake for 12-14 minutes (8-10 if small), or until the edges are lightly browned but the middles are still very soft.
• Remove the cookies from the oven and allow them to cool off on the baking sheet for 5 minutes. Transfer them onto a wire rack to let them completely cool.

Notes

Do not skip the chilling of the dough.  It is crucial for making sure that your dough doesn’t spread too much creating a thin cookie which is nothing like the chewy cookie you want here.

Storage

If stored in an airtight container or ziploc bag, Oatmeal Chocolate Chip cookies will stay fresh for 3-5 days. After that, it’s best to freeze them. To do so, allow the cookies to cool completely after baking. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top bag. Be sure to squeeze out the extra air! 

TIP: Bake the cookies as needed and freeze the rest! The raw cookie dough can be pre-scooped and stored in the freezer for up to 3 months. No need to defrost, just cook from frozen! 

Nutrition

Calories: 260kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 152mg | Potassium: 146mg | Fiber: 2g | Sugar: 17g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

The post Oatmeal Chocolate Chip Cookies appeared first on Grandbaby Cakes.

I have the best cookies for you today – Brown Butter Snickerdoodles! Plus, making these cookies is so easy, and they hit HARD in the flavor department. All ya gotta do is start by browning the butter to bring out that deep, toasty flavor use it in your dough. Then, roll each cookie dough ball in cinnamon sugar for that iconic snickerdoodle taste, and bake until just right. Y’all, get ready to fall in love with snickerdoodles all over again—these cookies are bomb!

The Lowdown On These Brown Butter Snickerdoodle Cookies

Cuisine Inspiration: American
Cooking Method: Oven
Dietary Info: Contains gluten, dairy, and eggs.
Key Flavor: Nutty, rich brown butter
Skill Level: Easy

• Nutty Flavor: The brown butter adds a deep nutty flavor that takes these cookies to another level.
• Perfect Texture: This cookie have the best texture! Between chewy centers and a slightly crisp edge.
• New Take On A Classic: The addition of browned butter updates the classic snickerdoodle, making this cookie new-school!
• All Occasion Cookies: The ease of making them makes them suitable for any day you’re craving cookies but their terrific flavor and texture makes a cookie great for entertaining.
• Simple Cookie Recipe: This recipe relies on simple ingredients that are easy to find (or you might already have in your kitchen) and mix up quite easily.

Ingredients to Make Brown Butter Snickerdoodles

• Unsalted Butter: This is the base of brown butter, which will be cooked to a golden brown to infuse the cookies with a rich, nutty flavor.
• Granulated Sugar: A sweet foundation for the cookies, it dissolves well and contributes to the crisp edges and chewy centers. It’s also used for rolling the cookie dough balls before baking, giving them a sweet, sparkly crust.
• Large Eggs: They act as a binder, providing structure and richness to the cookie dough.
• All-Purpose Flour: The primary building block for the cookies, giving them structure and substance.
• Cream of Tartar: This acid helps to activate the baking soda and gives snickerdoodles their classic tangy taste and soft texture.
• Baking Soda: A leavening agent that helps the cookies rise and become light and airy.
• Salt: Balances the sweetness and enhances the overall flavor profile of the cookies.
• Pure Vanilla Extract: Adds a warm, floral note that complements the chai spices and brown butter.
• Ground Cinnamon: Added to the cookie dough and combined with the sugar for the rolling mixture, contributing a warm, spicy sweetness to the outer layer of the cookies.

How to Make Brown Butter Snickerdoodles

Make the Brown Butter

1. Melting the Butter. Place the butter in a saucepan and cook over medium-low heat in a small saucepan.
2. Browning It. Continue to cook, allowing it to slowly brown until it turns a dark golden color with specs throughout. Turn off the heat and allow it to cool completely.

Make the Cookie Dough

1. Mix the Wet Ingredients. Whisk together the cooled butter, sugar, eggs, and vanilla in a medium-sized bowl.
2. Add the Dry Ingredients. Whisk together the flour, cinnamon, cream of tartar, baking soda, and salt in a separate bowl.
3. Mix and Chill. Gradually combine the wet and dry ingredients until the mixture is smooth. Chill the dough in the refrigerator for about 30 minutes until firm but still workable.

Roll the Cookies

1. Make the Sugar Mixture. Combine the cinnamon and sugar in a small bowl.
2. Stir It Up. Mix until well combined.
3. Roll the Cookies. Roll the dough into small balls.
4. In the Sugar. Roll in the sugar mixture coating each ball.

Baking the Cookies

1. On the Baking Sheet. Place the sugared cookie balls on a baking sheet.
2. In the Oven. Bake in your preheated oven for 10-12 minutes.

Tips For Making The Best Snickerdoodle Cookies

There’s something incredibly comforting about a perfectly made chewy snickerdoodle. But gettin’ that ideal chewy texture can sometimes be a bit elusive. Fret not! Below are some insider tips for making your snickerdoodles the chewiest and most amazing you’ve ever tasted.

• The Right Ingredients: Start with room temperature ingredients, particularly when it comes to your butter and eggs. This ensures your mixture will combine correctly for a uniform texture, setting the stage for chewiness.
• Cream of Tartar is Key: Don’t skip this ingredient! It’s what gives snickerdoodles their distinctive tang and reacts with the baking soda to leaven the cookies, contributing to their dense, chewy texture.
• Chill the Dough: Patience is a virtue when it comes to cookies. Chilling the dough for at least 30 minutes before baking allows the ingredients to meld, prevents spreading, and ensures a thicker, chewier cookie.
• Under-bake Just a Tad: To keep your snickerdoodles chewy, take them out of the oven when they are just barely set in the middle but still soft. They will continue to cook slightly as they cool on the baking sheet.
• Browning the Butter: It is crucial that you carefully watch your butter as you brown it so it does not burn. Do not leave it unattended.

Popular Substitutions & Additions

• Chai Spice: Swap the ground cinnamon with chai spice for a more complex flavor with hints of cinnamon, cardamom, ginger, and cloves.
• Gluten-Free Cookies: For a gluten-free version, use a gluten-free all-purpose flour blend in place of regular flour.
• Skip the Brown Butter: So much flavor comes from the brown butter so I don’t recommend skipping it, but I understand that there could be many reasons to pass on this step and use melted butter instead.
• Adding Other Flavors: For a seasonal flavoring replace the cinnamon with pumpkin pie spice, apple pie spice, or gingerbread spice.

What to Serve with Chai Snickerdoodle Cookies

• Enjoy for an afternoon snack or after-dinner treat while you sip on a French Hot Chocolate, Hot Buttered Rum, or Spiced Apple Cider.
• Add them to a cookie tray for the holidays or to take to a potluck. They make the perfect companion to Key Lime Cookie Cups and Chocolate Turtle Cookies.
• Spread them with Cookie Butter Ice Cream to make your own delicious homemade ice cream sandwich!

How to Store Brown Butter Snickerdoodle Cookies

Fresh snickerdoodle cookies should be stored in an airtight container at room temperature with a slice of bread. The cookies will absorb moisture from the bread, helping them maintain their chewiness. When stored properly, they’ll last up to a week.

How long will Snickerdoodle last in the fridge?

Store Snickerdoodle cookies even longer in the fridge. The texture may toughen a bit when stored this way, but they will ultimately stay fresh longer this way. Remove them the fridge and let them sit at room temperature to soften back up.

Can I freeze brown butter Snickerdoodle cookies?

Freeze Snickerdoodle cookies in a freezer-safe resealable bag or airtight container for up to 3 months. This is perfect for planning ahead for your holiday baking!

Frequently Asked Questions

These brown butter snickerdoodles take your classic cookies into cookie heaven! They’re perfect for an afternoon treat for the kids when they get home from school or a simple cookie to bake for your next gathering. The browned butter adds richness and nuttiness everyone is sure to love!

More Brown Butter Desserts That You’ll Love

• Butterfinger Brown Butter Cookies
• Brown Butter Chocolate Chip Cookies
• Pumpkin Bundt Cake with Brown Butter Glaze!
• Brown Butter Maple Blondies
• Ginger Brown Butter Blondies
• Spiced Apple Cider Recipe with Brown Butter Frosting

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Brown Butter Snickerdoodles

This Brown Butter Snickerdoodle Recipe is crazy good! Chewy snickerdoodles flavored with the nuttiness of brown butter and with the best sugar sanding outside!

Course Dessert

Cuisine Southern

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 36 cookies

Calories 128kcal

Author Jocelyn Delk Adams

Equipment

• Mixing Bowls
• Cookie Scoop
• small saucepan
• Sheet Pans

Ingredients

For the cookies:

• 2 sticks unsalted butter
• 1 ⅓ cups granulated sugar
• 2 large eggs room temperature
• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 ½ teaspoons pure vanilla extract

For the rolling mixture:

• ⅔ cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

For the Browned Butter:

• Melt butter over medium-low heat in a small saucepan. Continue to cook butter and allow it to slowly brown until it turns a dark golden color with specs throughout.
• Turn off heat and allow it to cool completely.

For the Cookie Dough:

• Preheat oven to 350 degrees. Next add cooled butter, sugar, eggs and vanilla to a medium sized bowl and whisk ingredients together.
• Next whisk flour, cream of tartar, baking soda, salt and cinnamon into the wet mixture until smooth. Place the final dough in the refrigerator to cool for about 30 minutes until firm but still easily workable.
• Whisk together cinnamon and sugar in a small bowl. Scoop balls of dough using #40 scoop (or 1 1/2 tablespoons) of dough then dip them in the sugar mixture and place on a baking sheet, each an inch apart.
• Bake for 10-12 minutes until baked through but still chewy and serve. I love them warm!

Notes

• The Right Ingredients: Start with room temperature ingredients, particularly when it comes to your butter and eggs. This ensures your mixture will combine correctly for a uniform texture, setting the stage for chewiness.
• Cream of Tartar is Key: Don’t skip this ingredient! It’s what gives snickerdoodles their distinctive tang and reacts with the baking soda to leaven the cookies, contributing to their dense, chewy texture.
• Chill the Dough: Patience is a virtue when it comes to cookies. Chilling the dough for at least 30 minutes before baking allows the ingredients to meld, prevents spreading, and ensures a thicker, chewier cookie.
• Under-bake Just a Smidge: To keep your snickerdoodles chewy, take them out of the oven when they are just barely set in the middle but still soft. They will continue to cook slightly as they cool on the baking sheet.
• Browning the Butter: It is crucial that you carefully watch your butter as you brown it so it does not burn. Do not leave it unattended.

Nutrition

Calories: 128kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 67mg | Potassium: 43mg | Sugar: 11g | Vitamin A: 170IU | Calcium: 6mg | Iron: 0.5mg

The post Brown Butter Snickerdoodles appeared first on Grandbaby Cakes.

Classic key lime pie is a favorite of mine but I think it might have some stiff competition with these key lime pie cookie cups.  These are seriously the most adorable key lime pie versions I have ever seen.  So glad I invented them (hehe). Enjoy!

The Low Down on These Key Lime Cookie Cups

Cuisine Inspiration: Southern Key Lime Pie
Primary Cooking Method: Bake
Dietary Info: Decadent Dessert
Key Flavor: Sweet crumbly cookie with tart lime creaminess.
Skill Level: Beginner

Ingredients to Make Key Lime Cookie Cups

• Sugar Cookie Shortcut: We’re using Pillsbury Ready to Bake Sugar Cookie Dough to make the cookie cups. It’s your fast track to cookie cup greatness. It’s the easy-peasy base of your dessert.
• Egg Yolks Only: Bring richness and color to your key lime filling.
• Key Lime: Key lime juice for that tart, tropical zing.
• Sweetened Condensed Milk: Sweetens the deal and adds creaminess.
• Vanilla: Rounds out the flavors. Please use pure vanilla extract for the best flavor.
• Garnish: Whipped cream and lime zest to dress up your cups.

How to Make Key Lime Cookie Cups

Step 1: Making the Cookie Cups

Preheat the oven to 350 degrees and spray a 24-mini muffin pan with non-stick baking spray before you get going on making the cups.

1. Roll the cookie dough into balls and place each one in the bottom of each muffin tin.
2. Bake the cookies for 10-12 minutes or until golden brown.
3. Remove the cookies from the oven and gently press a spoon in the center of each baked cookie to make the shape of the cup. Let them cool for 10 minutes in the pan.
4. Gently remove the cookie cups from the muffin pan and place them on a cooling rack to finish cooling.

Step 2: Making the Filling

1. Combine the egg yolks, key lime juice, sweetened condensed milk, and pure vanilla extract in a medium bowl.
2. Whisk together until creamy and well-mixed.
3. Pour the mixture into a medium-sized pot and cook over medium-low heat to cook the eggs. Cook for 12-14 minutes, stirring frequently until the mixture is nice and warm.
4. Remove the pot and allow the mixture to cool.

Step 3: Assembling the Cups

1. Fill a Ziploc bag with a snipped corner or a piping bag with the key lime curd mixture.
2. Pipe key lime curd into the direct center of each cookie cup until filled.

3. Garnish with whipped cream and lime zest and refrigerate for at least one hour before serving.

Tips for Making the Best Key Lime Cookie Cups

• Lime Zest Garnish. Use a microplane or fine grater to zest the lime to sprinkle over the top. Zest before juicing — it’s much easier.
• Make Cookie Cups While Warm. Make sure you form the cookie cups while the cookie dough is still hot. The cookies will firm up as they cool.
• Don’t Over Bake. Make sure to check the cookie cups a few minutes before time is up just in case your oven cooks slightly warm.
• Juicing Your Limes. Roll them on the table firmly with the palm of your hand before juicing them. This process breaks up the pulp inside and makes the fruit easier to juice. You also get more juice!
• Avoid the White Pith. The white layer of lime peel that lies right under the green outside is quite bitter so when you are zesting it you want to make sure to avoid scraping it off. Use a light touch and a fine grater for best results.

Popular Substitutions & Additions

• Lemon: You can easily use lemons instead of the key limes to make a creamy lemon filling or even make a homemade lemon curd.
• Use regular limes: Key limes will provide a more tart flavor but if you can’t find them use regular limes instead.
• Add berries on top: For an extra vivid splash of color add a blueberry or raspberry on top of each cookie cup.
• Cookie flavor: Experiment with other cookie dough flavors such as funfetti or birthday cake. You can even try them with homemade chocolate sugar cookie dough.
• Use homemade cookies: If you prefer to make your own cookie dough for the cups, try my homemade sugar cookies recipe.

What to Serve with Cookie Cups

• Serve these up for all your summer parties along with this berry icebox cake and blackberry lemon bars for a summertime dessert display that’s sure to be loved by all.
• Sip on a summer drink such as a mint julep, sweet peach tea, or peach punch to stay cool.
• These are perfect for any cookout, family reunion, or gathering along with crowd favorites such as grilled chicken kabobs, BBQ baby back ribs, and Southern potato salad.

How to Store Key Lime Cookie Cups

To keep your cookie cups fresh and delicious store them in an airtight container in the refrigerator. The lime filling requires these to be stored in the fridge. When you’re ready to serve, simply take them out and let them sit at room temperature for a short while. Letting them warm up a bit brings back their full flavor and texture.

You can also make the cookie cups ahead of time and store them at room temperature in an airtight container for a couple of days.

How long will cookie cups last?

When stored properly, they’ll stay scrumptious for up to 5 days though the whipped cream may fall after a few days. If possible, store them without the cream, and add it just before serving again.

Can I freeze key lime cookie cups?

I don’t recommend freezing the fully prepared cookie cups but you can bake the cookie cups ahead of and freeze them to use later on. Store them in a freezer-safe container for up to 2 months.

Frequently Asked Questions

Enjoy these key lime cookie cups which taste just mini key lime pies! They make a great addition to summer parties, family gatherings, and even a snack for the kids. You can’t go wrong with the ease of using store-bought cookie dough to make these simple cookies.

Favorite Key Lime Recipes to Try

• Key Lime Pie Ice Cream
• Key Lime Pie Cookies
• Key Lime Pound Cake
• Key Lime Pie
• Raspberry Key Lime Pie
• Atlantic Beach Pie

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Key Lime Pie Cookie Cups

Key Lime Cookie Cups taste just like the pie but in mini size with a chewy, crisp cookie crust and tangy and creamy filing that bursts with flavor.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 24 servings

Calories 123kcal

Author Jocelyn Delk Adams

Ingredients

• 1 package Pillsbury Ready to Bake! Sugar Cookie Dough
• 3 large egg yolks
• ½ cup key lime juice
• 14 ounces sweetened condensed milk 1 can
• 1 teaspoon pure vanilla extract
• Whipped cream and lime zest for garnish

US Customary – Metric

Instructions

For the cookie cups:

• Preheat oven to 350 degrees.
• Spray a 24 mini muffin pan with non-stick baking spray.
• Roll each separate cookie into a ball and place in the bottom of each muffin tin.
• Bake cookies for 10-12 minutes or until golden brown. Remove cookies from oven and gently press a spoon in the center of each baked cookie to make the shape of the cup.
• After 10 minutes, gently remove cookie cups from the muffin pan and place on a cooling rack until completely cooled.

For the key lime filling:

• Whisk together egg yolks, key lime juice, sweetened condensed milk, and pure vanilla extract.
• Pour into a medium sized pot and saute over medium to low heat to cook through the eggs.
• Keep on heat and stir for 12-14 minutes until nice and warm. Remove and allow to cool.

To Assemble:

• Fill a ziploc bag with snipped side or piping bag with key lime curd mixture.
• Pipe key lime curd into direct centers of each cookie cup until filled.
• Next garnish with whipped cream and lime zest and refrigerate for at least one hour and serve.

Notes

• Lime Zest Garnish. Use a microplane or fine grater to zest the lime to sprinkle over the top. Zest before juicing — it’s much easier.
• Make Cookie Cups While Warm. Make sure you form the cookie cups while the cookie dough is still hot. The cookies will firm up as they cool.
• Don’t Over Bake. Make sure to check the cookie cups a few minutes before time is up just in case your oven cooks slightly warm.
• Juicing Your Limes. Roll them on the table firmly with the palm of your hand before juicing them. This process breaks up the pulp inside and makes them easier to juice. You also get more juice!
• Avoid the White Pith. The white layer of lime peel that lies right under the green outside is quite bitter so when you are zesting it you want to make sure to avoid scraping it off. Use a light touch and a fine grater for best results.

Nutrition

Calories: 123kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 63mg | Potassium: 90mg | Sugar: 14g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 0.4mg

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You’re guaranteed to find a cookie for every occasion, and a recipe that is easy to follow for new and seasoned bakers alike. I’d love to know which one of these is your favorite!

Why You’ll Love These Cookie Recipes

These cookie recipes promise a blend of rich flavors and textures, appealing to all cookie lovers. Designed for ease, each recipe is straightforward, ensuring a hassle-free baking experience for beginner or experienced bakers. They’re versatile and perfect for everyday treats or special occasions. Or, just to enjoy whenever you want to treat yourself!

Expert Tips for Cooking The Best Cookies

Measure ingredients accurately – Using too much or too little flour can drastically affect your cookie dough. Cookies may become too dry and crumble, or overbake quickly. Or you might end up with a puddle of cookie dough after baking. Use a scale for the most accurate measurement.

Use room temperature ingredients – If you’ve ever tried to cream cold butter you know that using room temperature ingredients is the easiest to work with. Not only that, ingredients all at the same temperature mix more cohesively resulting in evenly distributed ingredients.

Check baking time – A lot of cookie recipes will give an estimated time of 10-12 minutes. This is because oven temperature can vary from oven to oven. So it’s important to keep an eye on your cookies. Check for doneness by checking if the edges are set and golden and the center is just underbaked. While your cookies cool the center will remain cooking, giving you the perfect cookie texture without overbaking.

Use parchment paper – Creating a nonstick barrier by using either parchment paper or a silpat will protect your cookies from becoming burnt or sticking to the pan.

Chill the dough – While not always necessary, chilling the cookie dough will enhance the flavor of the ingredients and prevent spreading.

Classic Cookie Recipes

Shortbread Cookie Recipe – Crisp buttery shortbread cookies drizzled with chocolate for sweetness.

Neapolitan Cookies – A classic trio of flavors and colors. Enjoy vanilla, strawberry, and chocolate in one bite.

Mississippi Mud Cookies – Rich chocolate topped with gooey mini marshmallows and a silky chocolate drizzle.

Southern Tea Cakes – Light and airy cookies that have an irresistible chew and buttery flavor.

Sugar Cookies – The perfect sugar cookie to use as a base for all of your homemade cookie needs. Perfect for decorating!

Chocolate Chip Varieties

Gluten Free Chocolate Chip Cookies – Inclusive cookies that are crunchy on the outside and soft inside for everyone to enjoy.

Sweet and Salty Homemade Chocolate Chip Cookies – A delicious and balanced bite for those who love a sweet and salty treat!

Lavender Chocolate Chip Cookies – Lavender notes gracefully meet the classic sweetness of chocolate chunks.

Salted Caramel Chocolate Chip Cookies – Stuffed with caramel, dotted with chocolate chips and served with flaky salt on top!

Walnut Chocolate Chip Cookies – Crunchy walnuts paired with smooth chocolate chips in every bite.

Crispy Chocolate Chip Cookies – Thin, golden, and perfectly crunchy. If crunch cookies are your thing, then this one is for you!

Mrs. Fields Chocolate Chip Cookies – An iconic, timeless classic that will never go out of style.

Brown Butter Chocolate Chip Cookies – Rich with a nutty brown butter undertone that’s filled with chocolate chips.

Chewy Chocolate Chip Cookies – My favorite chewy chocolate chip cookies with soft centers and the best chew!

Flavored Cookies

Lemon Crinkle Cookies – Perfectly crinkled, bursting with zesty freshness, and covered in sweet powdered sugar.

Orange Chocolate Cookies – A zesty blend of orange and the richness of chocolate come together in this flourless cookie.

White Chocolate Chai Butter Cookies – Spiced tea flavors combined with creamy white chocolate. A delicious combination to have with a cup of tea.

Key Lime Pie Cookies – These soft and chewy delights have key lime juice, zest and even graham cracker crumbs!  

Raspberry Gooey Butter Cookies – Vibrant in taste and color, these cookies are great for valentines day, christmas, or pretty much all year round!

Lemon Tea Cake Cookies – Made with simple, pantry-staple ingredients and baked to chewy, buttery perfection, these lemon tea cakes are perfect for a mid-afternoon snack break! 

Oatmeal Based Cookies

Oatmeal Chocolate Chip Cookies – A classic combination of chewy oatmeal and sweet chocolate chips.

Dark Chocolate, Cranberry Oatmeal Cookies – A festive blend of dark chocolate and tangy cranberries, mixed with hearty oats.

Chewy Oatmeal Raisin Cookies – Another classic oatmeal cookie recipe with chewy bits of raisins and oatmeal creating an ideal oatmeal cookie texture.

Unique Cookies

Peanut Butter Chickpea Cookies – A health-conscious twist packed with protein without compromising taste. Great for picky eaters!

Butterfinger Brown Butter Cookies – Great use for leftover Halloween candy. A heavenly mix of nutty brown butter with crunchy bits of Butterfinger candy pieces.

Turtle Cookies Recipe – A delicious trio of chocolate, caramel, and crunchy pecans.

Holiday Cookies

Gingerbread Crinkle Cookies – A spiced holiday classic with a crinkled sugar-coated topping that will truly melt in your mouth.

Pumpkin Chocolate Chip Cookies – Perfect for autumn and the start of sweater weather. A warm blend of fall spices and sweet chocolate chips.

Hot Chocolate Cookies – Your favorite ‘by the fire’ drink wrapped up in a tasty cookie.

Butter Ricotta Cookies – Soft and fluffy, the perfect holiday cookie nugget.

White Chocolate Ginger Cookies – Soft ginger cookies dipped in white chocolate and topped with Christmas sprinkles.

Eggnog Iced Butter Cookies – Rich, buttery cookies topped with festive sprinkles.

Whipped Shortbread Cookies – Simple, light-as-air whipped shortbread cookie with 5 ingredients.

Desserts Inspired by Cookies

While this list doesn’t include any cookie recipes, it’s worth sharing my favorite cookie inspired recipes as well!

Key Lime Pie Cookie Cups – Mini pie-inspired bites bursting with a sweet and tart lime flavor.

Oatmeal and Cream Cookie Sandwiches – Two oatmeal cookies filled with a turbinado sugar cream filling.

Cheesecake Cookie Dough Truffles – A tasty fusion where cheesecake meets cookie dough in a bite sized truffle.

Chocolate Chip Cookie Bars – Dense and chewy bars perfect for snacking and sharing.

Sugar Cookie Martini – Your favorite cookie and cocktail to help you celebrate the holidays.

Cookie Butter Ice Cream – A smooth ice cream bursting with spiced cookie swirls and chuncks.

Chocolate Chip Cookie Cake – A larger than life version of the classic chocolate chip cookie topped with butterscotch chips too!

Frozen S’mores Cookie Bars – A frosty twist on the campfire treat with layers of chocolate, marshmallow and cookie.

Mini Pumpkin Cheesecake Cookie Cups – Bite sized pumpkin cheesecakes nestled in a cookie crust.

Animal Cookie Ice Cream Cake – A playful blend of your favorite childhood cookies in a creamy ice cream cake.

Fried Oreos – A sinful but decadent treat that elevates the classic Oreo cookie.

How To Store Cookies and Cookie Dough

Storing fresh baked cookies:

• Cool Completely: Before storing, allow cookies to cool completely on a cooling rack.
• Airtight Container: Use an airtight container to maintain freshness.
• Layer Separation: If you’re stacking cookies, especially those with icing or decorations, use parchment or wax paper between layers to prevent sticking.
• Room Temperature: Most cookies can be stored at room temperature for up to a week.

Storing cookie dough:

• Refrigeration: If planning to bake your cookies within a few days, store the cookie dough in an airtight container or a tightly wrapped plastic wrap in the refrigerator.
• Label: Always label your dough with the date it was made and the type of cookie to keep track and ensure freshness.

Freezing cookies & cookie dough:

• Baked Cookies: Cool cookies completely, then place them in a single layer on a baking sheet to harden. Once hard, transfer to an airtight container with parchment or wax paper between layers. This prevents cookies from sticking together. They can be stored in the freezer for up to 3 months.
• Cookie Dough: Dough can be stored in the freezer for up to 3 months as well. Wrap the dough tightly in plastic wrap, then place it in a freezer bag or airtight container. If you’ve portioned individual cookie balls, just place them directly in an airtight container once frozen solid on a baking sheet.
• Thawing: For dough, let it thaw in the refrigerator overnight. Depending on the recipe, you can also bake from frozen. Additional baking time may be necessary, however. For baked cookies, you can either let them come to room temperature or warm them in the oven for a fresh-baked feel.

Frequently Asked Questions

Full List Of Delicious Cookie Recipes

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