1️⃣🍫Double Chocolate Cookies
Makes: about 18–20 cookies
Ingredients:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup semisweet or dark chocolate chips (or chunks)
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, beat butter and sugars until light and creamy.
Add egg and vanilla, and mix until smooth.
Gradually stir in the dry ingredients just until combined.
Fold in chocolate chips.
Scoop about 1½ tablespoons of dough per cookie and place 2 inches apart.
Bake 10–12 minutes, until edges are set but centers look slightly soft.
Cool on the baking sheet for 5 minutes, then move to a wire rack.
2️⃣🧈 Classic Butter Cookies
Makes: about 24 cookies
Ingredients:
1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
1 large egg yolk
1 tsp vanilla extract (or almond extract for variation)
2 cups all-purpose flour
¼ tsp salt
Instructions:
Cream butter and sugar: Beat butter and powdered sugar until light and fluffy (2–3 minutes).
Add egg yolk and vanilla: Mix until smooth and creamy.
Add dry ingredients: Sift in flour and salt, mixing just until dough comes together.
Do not overmix — it keeps the cookies tender!)
Shape: For classic rounds: roll dough into a log, chill 30 minutes, then slice.
For piped cookies: use a piping bag with a large star tip.
For cut-outs: roll dough ¼-inch thick and use cookie cutters.
Bake: Preheat oven to 350°F (175°C). Bake 10–12 minutes or until edges are lightly golden.
Cool: Let cookies cool on a wire rack. They’ll crisp up as they cool.
Optional Finishes:
Dip half in melted chocolate and sprinkle with nuts or sugar.
Dust with powdered sugar after cooling.
Add colored sprinkles before baking for a festive look.
3️⃣🍪 Sugar Cookies
Makes: about 24 cookies
Ingredients:
2 ¾ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 ½ tsp vanilla extract (or almond extract for variation)
Instructions:
Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: Beat butter and sugar until light and fluffy (about 2 minutes).
Add egg and vanilla: Mix until smooth and well combined.
Add dry ingredients: Gradually add flour mixture, mixing just until dough forms.
Chill dough: Shape into a disc, wrap in plastic wrap, and refrigerate for 1 hour (this helps cookies keep their shape).
Shape cookies: Preheat oven to 350°F (175°C). Roll dough ¼-inch thick on a lightly floured surface and cut with cookie cutters.
Bake: Place on parchment-lined baking sheets and bake 8–10 minutes, until edges are just golden.
Cool & decorate: Let cool before decorating with icing or sprinkles.
Optional Finishes:
Glazed Sugar Cookies: Mix 1 cup powdered sugar + 2 tbsp milk for a simple glaze.
Sprinkle Sugar Cookies: Add colored sugar before baking.
Lemon Twist: Add 1 tsp lemon zest for a bright flavor.
4️⃣🧀 Cream Cheese Cookies
Makes: about 30 cookies
Ingredients:
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter , at room temperature
4 ounces cream cheese , at room temperature
1 cup granulated sugar
1 large egg , at room temperature
1 Tablespoon vanilla extract
Powdered sugar , for dusting
Dry ingredients. In a medium bowl, whisk together 1 3/4 cup flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Cream butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, cream 1/2 cup butter and 4 ounces cream cheese together on medium speed until fluffy. Add 1 cup sugar on medium-high speed until pale and airy. Mix in 1 large egg and 1 Tablespoon vanilla until combined. Using a rubber spatula, scrape the bottom of the sides and bottom of the bowl.
Combine and chill dough. Mix in the dry ingredients on low until just combined. Chill at least 1 hour.
Line pan with parchment paper. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
Scoop dough and bake. Using a medium cookie scoop (2 Tablespoons), place the dough onto the baking sheet. Bake 10 minutes, or until the edges just starting to turn golden.
Dust with powdered sugar. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
5️⃣🥜 Peanut Butter Cookies
Makes: about 30 cookies
Ingredients:
1 cup peanut butter (creamy or chunky)
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together peanut butter, butter, and sugar until smooth and fluffy.
- Add egg and vanilla, mixing until well combined.
- Whisk together flour, baking soda, and salt in a separate bowl. Gradually mix into the wet ingredients.
- Scoop dough (about 1 tbsp) and roll into balls. Place on baking sheets spaced 2 inches apart.
- Flatten each cookie with a fork in a crisscross pattern.
- Bake for 9–11 minutes or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
6️⃣☕ Coffee Cookies
Ingredients
2 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¾ cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 tbsp instant coffee granules (or espresso powder)
1 tbsp hot water
1 tsp cocoa powder (optional — enhances coffee flavor)
Instructions
- Preheat oven to 350°F (175°C).
- Dissolve instant coffee in 1 tbsp hot water; let cool.
- Beat butter + brown sugar + granulated sugar until creamy.
- Add eggs one at a time, then mix in vanilla and coffee mixture.
- In another bowl, whisk flour, baking powder, baking soda, salt, and cocoa powder.
- Add dry ingredients to wet mixture; mix until just combined (don’t overmix).
- Scoop and place on parchment-lined baking sheet.
- Bake 10–12 minutes, until edges are lightly golden.
- Cool 5 minutes on tray, then transfer to rack.
7️⃣🍪 Snickerdoodle Cookies
Ingredients
For the cookies:
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 tsp vanilla extract
For the cinnamon-sugar coating:
¼ cup granulated sugar
2 tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In another bowl, beat butter + sugar until creamy. Add eggs one at a time, then vanilla.
- Gradually add dry ingredients and mix until combined.
- In a small bowl, mix sugar + cinnamon for coating.
- Scoop dough into 1–1.5 inch balls and roll each in the cinnamon-sugar mixture.
- Place on baking sheet, about 2 inches apart.
- Bake 8–10 minutes, until edges are set but centers are soft. Cool slightly before transferring to a wire rack.
8️⃣🥣 Oatmeal Raisin Cookies
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
3 cups old-fashioned rolled oats
1 cup raisins
Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter + brown sugar + granulated sugar until creamy.
- Add eggs, one at a time, then vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to wet mixture. Stir until combined.
- Fold in oats, raisins, and nuts (if using).
- Scoop dough (about 1.5 tbsp per cookie) onto baking sheet, 2 inches apart.
- Bake 10–12 minutes until edges are lightly golden. Centers may look slightly soft — they firm as they cool.
- Cool 5 minutes on baking sheet, then transfer to wire rack.
Tips for the Best Oatmeal Raisin Cookies
- Use old-fashioned oats for chewy texture; quick oats will make cookies softer and less structured.
- Soak raisins in warm water for 10 minutes to plump them before adding to dough.
- Brown sugar adds extra moisture and chewiness.
- Chill dough 30 minutes for thicker cookies.
9️⃣Brownie Crinkle Cookies
Ingredients
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
¼ cup cocoa powder
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup semi-sweet chocolate chips (optional)
½ cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa, baking powder, and salt.
- In another bowl, mix melted butter + sugar until smooth. Add eggs one at a time, then vanilla.
- Fold in dry ingredients until just combined. Add chocolate chips if using.
- Chill dough for 30–60 minutes for easier rolling.
- Roll dough into 1-inch balls, then roll each ball in powdered sugar until coated.
- Place 2 inches apart on baking sheet.
- Bake 10–12 minutes. Cookies should look slightly soft in the center — they firm as they cool.
- Cool on baking sheet 5 minutes, then transfer to a wire rack.
Tips for Fudgy Brownie Cookies
- Chill dough for thicker, fudgier cookies
- Don’t overbake — they continue to set on the tray
- Optional: Add a sprinkle of sea salt on top before baking for a salted chocolate twist
- Can be dipped in melted chocolate or drizzled with white chocolate for extra decadence
