COOKIE RECIPES 2026

Oven at 350° - 3 Dozen (2 Batches) - 8-10 Minutes

INGREDIENTS

1 cup sugar

1 stick butter-flavored Crisco

1 egg

1 tablespoon milk

1 teaspoon almond extract

1/2 cup blanched almonds (finely ground)

1⁄4 teaspoon salt

2 teaspoons vanilla

2 cups all-purpose flour

1/8 teaspoon baking powder

colored sugar to decorate

DIRECTIONS

• Combine shortening and sugar in the mixer and add egg, milk, and almond extract.

• In a separate bowl combine flour, nuts, salt, and baking powder

• Reduce mixer speed to low; add flour mix. Beat until well mixed. 

• If the dough is too soft, cover and refrigerate, for 30 to 45 minutes.

• Place dough into a cookie press fitted with a template. Form desired shapes 1 inch apart onto ungreased cookie sheets.

• refrigerate the pressed dough for about 5 minutes before baking and sprinkle with colored sugar. 

• Bake at 350° for 8 to 10 minutes or until edges are lightly browned.

NOTES

• Chocolate Chip Spritz: Add 1/4 cup coarsely grated semi-sweet chocolate to the ingredients and proceed as directed above.

• Eggnog-Glazed Spritz: Add 1 teaspoon ground nutmeg to the ingredients and proceed as directed above. Glaze: Stir together 1 cup powdered sugar, 1/4 cup softened butter, 2 tablespoons water, and 1/4 teaspoon rum extract in a small bowl until smooth. Drizzle over warm cookies.

• Spice Spritz: Add 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground cloves to the ingredients and proceed as directed above. Glaze: Stir together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla in a small bowl until smooth. Drizzle over warm cookies.

• Mint Kisses: Add 1/4 teaspoon peppermint extract to the ingredients and proceed as directed above. Immediately after removing the cookies from the oven, place 1 chocolate candy kiss on each cookie.

Oven at 350° - 2 Dozen (2 Batches) - 10 Min

INGREDIENTS

• 1 cup unsalted butter

• 1 cup powdered sugar, sifted

• 2 large egg yolks

• ½ teaspoon salt

• ½ teaspoon cinnamon

• 1 vanilla bean* or 1 teaspoon vanilla extract

• 2 tablespoons freshly squeezed lemon juice

• 2 ½ cups all-purpose flour, spooned and leveled

• 1 cup almond flour, spooned and leveled

• ½ cup apricot or strawberry jam

• powdered sugar for decoration, optional

DIRECTIONS

1. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix the butter on medium speed until creamy for about 1-2 minutes. Add the sugar and mix to combine. Stir in the egg yolks until combined. Add the salt, cinnamon, vanilla*, and lemon juice and mix just until incorporated. On low speed, stir in flour and almond flour to combine.

2. Divide the dough in half and shape into 1-inch (2.6cm) thick discs. Wrap tightly in plastic wrap and chill for at least 1 hour or up to 2 days.

3. Preheat the oven to 350°F / 175°C and line 2 or 3 baking sheets with parchment paper. Set aside.

4. On a lightly floured surface, roll out one dough disc at a time ¼ inch (0.6cm) thick. Using a 2-inch (5cm) cookie cutter of your choice, cut out cookies and place about 1-2 inches (2.5-5 cm) apart on the prepared baking sheets. You should end up with about 64 cookies.

5. Bake one sheet at a time for 9-10 minutes until they look dry. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

6. Fill cooled cookies with jam by spreading jam on the bottom of one cookie and placing another on top. Sprinkle with powdered sugar if you like. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

NOTES

Work in Batches. The dough contains a lot of butter, so it will become soft as you work with it. For best results, roll out one sheet of dough at a time and keep the second one refrigerated until the entire first sheet of dough is cut and ready to bake. If the dough gets too soft, put it back in the fridge. You can also work in smaller batches and quarter the dough if that's easier for you.

Working with the Dough. The dough may feel soft and sticky but you want to avoid adding more flour to make it easier to work with it. Use just enough flour to roll and cut the dough. Adding too much flour to the dough may make the Linzer cookies dry and crumbly.

Roll Gently. Gently roll out the dough with increasing pressure, but avoid pressing too hard on the dough or it will tear.

Oven at 350° - 1 Dozen (2 Batches) - 25 Min

INGREDIENTS

Lemon Filling

• 1 cup white sugar

• ⅓ cup freshly squeezed lemon juice

• 3 large eggs

• 3 tablespoons all-purpose flour

• 1 tablespoon lemon zest

Shortbread Crust

• 2 cups all-purpose flour

• 1 cup unsalted butter, softened

• ½ cup white sugar

• ½ teaspoon kosher salt

DIRECTIONS

1. Preheat the oven to 350 degrees F.

2. To make the filling: Combine sugar, lemon juice, eggs, flour, and lemon zest together in a large mixing bowl, and whisk until well blended. Set aside.

3. To make the crust: Combine flour, butter, sugar, and salt in the bowl of a food processor; pulse several times until dough begins to come together in a ball.

4. Divide the dough into 6 equal portions: press each portion of dough into the bottom and up the sides of a nonstick 6-cup mini tart pan. Spoon lemon filling into each crust.

5. Bake tarts in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

NOTES

• Sprinkle with confectioners' sugar, if desired. 

Oven at 350° - 2 Dozen (4 Batches) - 10-12 Min

INGREDIENTS

• 1/2 Cup Vegetable Oil

• 2 TSP Baking Powder

• 1/2 TSP Salt

• 1 Cup Powdered Sugar

• 2 Cups White Sugar

• 4-2 Melted Unsweetened Chocolate

• 4 Eggs

• 2 TSP Vanilla 

• 2 Cups Flour

DIRECTIONS

1. In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cocoa powder, and oil. Beat on medium speed until well combined and shiny.

2. Add the eggs one at a time, beating until well combined. Beat in the vanilla.

3. Combine the flour, baking powder, and salt in a medium bowl, stirring to combine. Add the flour mixture to the cocoa mixture and mix on low speed just until combined.

4. Cover the dough in plastic wrap and refrigerate for at least 4 hours or up to overnight.

5. Once the dough has chilled, preheat the oven to 350°F. Line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl.

6. Using a small ice cream scoop or tablespoon, scoop the chilled dough and roll into roughly one-inch balls. Roll the dough balls in powdered sugar until well coated and place on the prepared baking sheet about 2 inches apart. (Only coat as many dough balls as you can fit on the baking sheets at one time. Refrigerate the remaining dough balls and roll in powdered sugar just before baking.)

7. Bake for 10 to 12 minutes or until the edges of the cookies are firm and the center is puffed but still appears slightly wet. Let them cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

NOTES

• Don’t rush the chilling time. This dough is quite sticky when it’s first made, so it needs time to firm up before you can roll and coat the balls. Also, a warm dough will result in flat cookies, so don’t let it sit out too long either.

• The cookies will naturally deflate in the center when cooling. Don’t let this send you into a panic that they are underbaked! This means the cookies will be deliciously fudgy in the center.

• Add other extracts. You can add 1 teaspoon of peppermint extract or orange extract to the cookie dough for a twist on flavors!

• To enhance the chocolate flavor, add 1 teaspoon of instant espresso powder to the sugar and oil mixture.

Oven at 375° -  4 Dozen (2 Batches) - 10-12 Minutes

INGREDIENTS

• 1/2 cup finely chopped dried mango

• 1/3 cup finely chopped pistachios

• 1 1/2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1/2 cup 60% cacao bittersweet chocolate baking chips, melted and cooled

• 1/3 cup miniature semisweet chocolate chips

• 2 teaspoons grated orange zest

• 1 cup butter, softened

• 2 tablespoons 2% milk

• 1 large egg, room temperature

• 1 cup sugar

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

DIRECTIONS

Step 1

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk, and vanilla. In another bowl, whisk together flour, baking powder, and salt; gradually add to the creamed mixture.

Step 2

• Divide the dough in half. Mix melted chocolate into 1 half; stir in miniature chips. Mix mango, pistachios, and orange zest into the remaining dough.

Step 3

• Line an 8x4-in. loaf pan with waxed paper, letting ends extend over sides. Press half the chocolate dough onto the bottom of the pan; top with half the mango dough—repeat layers.

Step 4

• Lifting with waxed paper, remove dough from pan; fold paper over dough to wrap completely. Refrigerate dough in pan until firm, 2 hours or overnight.

Step 5

• Preheat oven to 375°. Unwrap and cut the dough crosswise into 1/2-inch thick slices; cut each slice crosswise into thirds. Place 2 in. apart on ungreased baking sheets.

Step 6

• Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

NOTES

Oven 375°F. -  3 Dozen (3 Batches) - 15 Min 

INGREDIENTS

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1/2 cup creamy peanut butter

• 1/2 cup salted butter, softened

• 1 large egg

• 1 1/2 cups Gold Medal™ All Purpose Flour

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• Additional granulated sugar

• About 36 milk chocolate candies

DIRECTIONS

• Step 1 - Heat oven to 375°F.

• Step 2 - In a large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, the butter, and egg with an electric mixer on medium speed, or mix with a spoon, until well blended. Stir in flour, baking soda, and baking powder until thoroughly blended and the dough forms.

• Step 3 - Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.

• Step 4 - Bake one cookie sheet at a time for 8 to 10 minutes or until edges are light golden brown. Remove from oven and immediately press 1 milk chocolate candy in the center of each cookie. Remove from the cookie sheet to the cooling rack. Repeat with additional cookie sheets.

• Step 5 - Cool cookies until the chocolate candies are set up, about 1 hour. Store in an air-tight container in a single layer between sheets of waxed paper.

NOTES

Stovetop - 3 Dozen (2 Batches) - 15 Min 

INGREDIENTS

▢1 cup butter (2 sticks)

▢4 cups granulated sugar

▢2 cups light corn syrup

▢24 ounces evaporated milk* (2 cans)

▢1 teaspoon vanilla extract

DIRECTIONS

How to make Homemade Caramels:

Combine: Add butter, sugar, and Karo syrup to a large heavy-bottom saucepan then stir over medium heat until mixture begins to boil, about 5-10 minutes.

Add Evaporated Milk: Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes per can, while stirring constantly. Keep the mixture at a constant boil, otherwise, your caramels can curdle.

Caramelize: Stir the mixture constantly, scraping the sides occasionally, until it reaches a firm ball stage. I don’t rely on a candy thermometer. I use the ice water test: Drop a spoonful of the hot caramel into a cup of ice water then mold the caramel with your fingers into a ball. You will know the caramels are ready when they feel pretty firm and pliable. Remove from heat then stir in vanilla.

Cool: Pour caramels into prepared pan then refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). 

Cut: I like to use a stainless steel scraper to get perfectly even lines.

Wrap: The caramel will seem hard in the fridge after they’re set, but they should be soft at room temperature. Cut soft caramels into small pieces then wrap like a tootsie roll in wax paper, if desired.

NOTES

• SLOWLY stir in evaporated milk: This should take about 15 minutes per can, pouring in a little bit at a time (or warm your evaporated milk a little, to make the process faster). The caramel must maintain a constant boil the entire time.

• Maintain steady heat: Keep your burner/stove on medium heat to avoid temperature changes. Maintaining heat the same is why the milk gets added so slowly.

• Candy Thermometer vs Ice Water Test: depending on your location (altitude and humidity) 238°F may not be the perfect temperature for you. The best (and easiest) way is using the ice water method. Drop a spoonful of the hot caramel into a cup of ice water then mold the caramel with your fingers into a ball. You will know the caramel candy recipe is ready when it feels pretty firm and pliable.

• Wrap them cold – I like to make them 24 hours ahead of time so they can get nice and cold in the fridge, making them easier to cut and wrap.

Oven at 375° - 2 Dozen (3 Batches) - 8 - 10 Min

INGREDIENTS

3/4 cup butter, softened

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1 med orange or 2 clementines (zest)

1-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cup rolled oats

6 oz craisins

1 pkg white chocolate chips

DIRECTIONS

• Preheat oven to 375°.

• In a large bowl cream; butter, white, and brown sugar until light and fluffy. Beat in vanilla, zest & eggs. 

• Combine flour, baking soda, and salt; gradually add to the creamed mixture and mix well.

• Stir in oats, craisins, and white chocolate. 

• Drop onto ungreased cookie sheets with a teaspoon

• Bake for 8-10 minutes till golden brown.

NOTES

• Mix one batch at a time for the mixer motor.

Oven at 350° -  3 Dozen (2 Batches) - 20 Minutes

INGREDIENTS

   DOUGH

• 3 oz. Cream cheese

• 1 c. Butter

• 2 c. AP flour

• ⅓ c. Granulated sugar

Cream together and chill for 1 hr

FILLING

• 4 oz. Melted dark chocolate 

• 14 oz.(1 can) Sweet n condensed milk

• ⅓ c. Coconut-toasted

• 2 eggs- beaten

• ⅓ c. Granulated sugar

DIRECTIONS

Preheat oven to 350F (180C).

Place the cream cheese, sugar, butter, and flour in a bowl and mix to combine them.

With wetted hands or a spoon, press the coconut mixture into eight 3/4 cup (6 fl oz) capacity, deep muffin tins, covering the base and sides to make a shell.

Place in a preheated oven and bake for 8-10 minutes or until the shells start to turn a light golden color.

Cool the shells for 1 minute, then gently remove them from the tin and place them on a wire rack to cool.

Make the filling while the bases are cooking.

Place the coconut, eggs, sugar, condensed milk, and dark chocolate over medium heat and heat until almost boiling.

Pour the chocolate filling into the coconut tart shells and place in the freezer for 10 minutes or until the chocolate filling is set.

NOTES

Oven at 375° - 2 Dozen (2 Batches) - 11 Min

INGREDIENTS

• 1/2 cup (226 g) unsalted butter, softened to room temperature

• ⅓ cup (70 g) sugar

• 1/4 cup (70 g) light brown sugar, tightly packed

• 1 large egg

• 1/2 teaspoon vanilla extract

• 1 cup (280 g) all-purpose flour

• 1/4 Cup Finely Chopped Walnuts

• 1/4 teaspoon salt

• ½ cup sugar for rolling (optional)

• 2/3 cup (105 g) jam or preserves

DIRECTIONS

1. Place butter in the bowl of a stand mixer and beat until creamy.

2. 1 cup (226 g) unsalted butter

3. Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).

4. ⅓ cup (70 g) sugar,⅓ cup (70 g) light brown sugar, tightly packed

5. Add egg yolk and vanilla extract and beat well.

6. 1 large egg yolk,¾ teaspoon vanilla extract

7. In a separate bowl, whisk together flour, cornstarch, and salt.  

8. 2 ¼ cup (280 g) all-purpose flour,2 teaspoons cornstarch,½ teaspoon salt

9. With the mixer on low speed, gradually add the flour mixture to the wet ingredients until completely combined.  This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl.  If it starts to strain your mixer, you can use your hands to finish working the dough together.

10. Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).

11. Roll in granulated sugar (if using) and place on a wax-paper-covered plate or small cookie sheet.  Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough.  Repeat until all of the dough has been used.

12. ½ cup sugar

13. Transfer cookie dough to the freezer and chill for 30 minutes.

14. Once the dough is done chilling, preheat the oven to 375F and place your jam in a small microwave-safe bowl.  Heat briefly (about 5-10 seconds) or until the jam is not hot but is no longer firm and is easy to stir.

15. ⅓ cup (105 g) jam or preserves

16. Spoon jam into each thumbprint, filling each indent to the brim.  

17. Once the oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.

18. Allow cookies to cool completely on the baking sheet before enjoying.

NOTES

• For perfectly soft cookies that don’t spread: Whenever possible, I recommend using a scale to measure out your ingredients.  It is so, so easy to over-measure or under-measure flour when using cups, causing your cookies to be too hard or to spread when they shouldn’t.  If you don’t have a scale already, here is the one that I use in my own kitchen (affiliate link), it’s inexpensive and accurate and I can’t even bake without it anymore.

• For thumbprints that don’t crack:   This dough is firm enough that you should be able to roll it into balls right after mixing it together (no chilling).  Roll the balls between your hands until they are really, really smooth and there are no lines or cracks in the dough.  Roll the cookie dough in sugar (optional) and then gently use your thumb or a teaspoon to slowly press an indent into the cookie.  If you see the dough starting to crack anyway, you can usually press the dough back together successfully!

• Thumbprint Cookie Filling: I know that not all recipes do this, but I recommend adding the jam/preserves (you can use either) before baking the cookies.  If the jam is too firm and isn’t easy to drop into the cookies, then place it in a microwave-safe bowl and heat it in the microwave for just a few seconds, just until it is easy to stir (you don’t want the jam to be hot, just more fluid and cooperative).

• Another tip to prevent spreading: This is a good rule of thumb for just about every cookie recipe.  Never place your cookies on a hot cookie sheet.  Make sure your cookie sheet has cooled completely before placing your next batch of cookies, otherwise they’ll start melting before they can start baking, and they’re much more likely to spread.

Oven at 350° -  3 Dozen (2 Batches) - 20 Minutes

INGREDIENTS

DIRECTIONS

NOTES

Oven at 350° -  3 Dozen (2 Batches) - 20 Minutes

INGREDIENTS

DIRECTIONS

NOTES

Oven at 375° - 2 Dozen - 10 Min

INGREDIENTS

1 cup butter, softened

1 cup confectioners' sugar

1 cup white sugar

1 cup cooking oil

2 eggs (room temp)

1 teaspoon vanilla extract

4-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon baking soda

Decorate with colored sugar

DIRECTIONS

• In a large bowl cream; butter, sugar, eggs, oil, and powdered sugar until light and fluffy. Beat in vanilla. 

• Combine flour, baking soda, tartar, and salt; gradually add to the creamed mixture and mix well. 

• Roll into 1-in. balls, dip into colored sugar, press down flat with a glass. Optional: Press with a pattern.

• place on ungreased baking sheets. Bake 10 minutes at 375 degrees or until set. 

NOTES

• Dip the glass in sugar before pressing the cookie.

350 Degrees - 9” x 12” - (2 Batches) - 25-30 Minutes

INGREDIENTS

• 1 1/2 cups of graham cracker crumbs

• 1/2 cup butter

• 1 cup chocolate chips

• 1 cup butterscotch chips

• 1 cup sweetened flaked coconut

• 1/2 cup nuts of choice

• 14 oz can of sweetened condensed milk

DIRECTIONS

1. Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with cooking spray or line with parchment paper and set aside.

2. Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs until throughly combined. Press into the bottom of a 9×13 inch baking pan to form the crust.

3. Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the butterscotch chips, coconut, and walnuts. Pour the condensed milk evenly over the top, and spread with a rubber spatula to make sure it's evenly distributed.

4. Bake in preheated oven for 25-30 minutes until edges are golden brown and the middle is set.

5. Allow to cool completely before slicing. Enjoy!