8 great

cookie recipes
By: Samantha Merritt
 table of contents

Soft Frosted
table of contents
Sugar Cookes

Chocolate Chip
2 Pudding Cookies
Hi, I'm Sam!

The WORST
I'm the recipe developer, writer, photographer, and cookie addict behind
Sugar Spun Run. I share all kinds of desserts on my blog, but cookies have
3 Chocolate Chip Cookies
always been my favorite.
4 Carrot Cake Cookies
I'm very proud to share 8 of my favorite, best cookie recipes with you today,
including my most popular ( "WORST" ) chocolate chip cookies.
5 Crinkle Cookies

6
I hope you enjoy these recipes!
Sprinkle Cookies
Samantha Merritt
Chocolate Thumbprint
7 Cookies

This is just a small sample of the recipes that I share on my dessert website. Please be 8 S’mores Cookies
sure to visit me at Sugar Spun Run for more recipes to satisfy your sweet tooth!

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soft frosted sugar cookies
1
Instructions Prep Time: 15 minutes
Cook Time: 8 minutes
Sugar Cookies Total Time: 23 minutes
1. Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside. Servings: 16 cookies
2. Combine butter and sugar in large bowl and beat with electric mixer until light and fluffy. Add sour Calories: 270kcal
cream, stir well. Author: Sam Merritt
3. Add egg, egg yolk, and vanilla extract. Stir well.
4. In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. Ingredients
5. Gradually stir dry ingredients into wet until well-combined.
6. Roll dough into 1 1/2 Tablespoon-sized ball and place on prepared cookie sheet. Use your Sugar Cookies
fingers to gently flatten (if dough sticks to your fingers, wet them first) 1/2 cup unsalted butter softened (113g)
7. Bake on 375F for 6-8 minutes. If cookies puff while cooking, use the clean bottom of a glass to 1 cup sugar (200g)
gently re-flatten. Allow cookies to cool while you prepare your frosting. 1/3 cup sour cream (80g)
1 large egg + 1 egg yolk
Sugar Cookie Frosting 1 teaspoon vanilla extract
1. Place butter in a medium-sized bowl and beat until creamy. Gradually add powdered sugar until 3 cups all-purpose flour (375g)
combined. Stir in vanilla extract and salt. 3/4 teaspoon baking powder
2. Add food coloring and stir until even in color. 1/4 teaspoon baking soda
3. Use a spatula to spread frosting evenly over cooled cookies. Decorate with sprinkles. Store 1/2 teaspoon salt
cookies in airtight container.
Sugar Cookie Frosting
1/2 cup unsalted butter (113g)
1 cup powdered sugar (125g)
1 teaspoon vanilla extract
1/4 teaspoon salt
(optional) food coloring
(optional) sprinkles, for decorating

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chocolate chip pudding cookies
2
Instructions Prep Time: 30 minutes
Total Time: 30 minutes
1. Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Servings: 24 cookies
2. Place butter and sugars in a large bowl (or in the bowl of a stand mixer and use an electric mixer Calories: 206kcal
to beat butter and sugars together until well-combined. Author: Sam Merritt
3. Stir in dry pudding mix and beat well.
4. Add vanilla extract and eggs, stir well to combine. Ingredients
5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Gradually stir dry ingredients into wet ingredients until completely combined. 1 cup unsalted butter softened 226g
7. Stir in chocolate chips. 1 cup dark brown sugar 200g
8. Scoop cookie dough into approximately 2 Tablespoon-sized balls and gently roll between your 1/2 cup granulated sugar 100g
palms to form a round ball. Place cookie dough on prepared baking sheet, spacing cookies at 2 large eggs room temperature preferred
least 2” apart. 1/2 teaspoon vanilla extract
9. Bake at 350F (175C) for 10-12 minutes (the centers will still seem very soft, this is fine, they will 2 3/4 cups + 2 Tablespoons all-purpose flour (360g)
continue to cook and firm up as they cool). 1 3.4 oz packet Instant vanilla pudding mix (96g)
10. Allow cookies to cool completely on baking sheet before removing and enjoying. 1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup semisweet chocolate chips (170g)
1 cup milk chocolate chips (170g)

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the worst chocolate chip cookies
Instructions Prep Time: 15 minutes
Cook Time: 13 minutes
1. In a large bowl, stir together melted butter and sugars. Chilling Time: 30 minutes
2. Add eggs, one at a time, stirring until combined. Total Time: 1 hour
3. Stir in vanilla extract and maple syrup. Servings: 32 large cookies
4. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Calories: 223kcal
5. Gradually add flour mixture to wet ingredients, stirring until completely combined. Author: Sam Merritt
6. Stir in chocolate chips.
7. Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this Ingredients
recipe is the worst).
8. While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with 1 cup unsalted butter melted and then cooled for at
parchment paper (if you don't have parchment paper, you can bake directly on an ungreased least 5 minutes* (226g)
cookie sheet). 1 1/2 cups light brown sugar packed (300g)
9. Scoop about 2-2 1/2 Tablespoons of cookie dough and roll into balls, making them slightly taller 1/2 cup granulated sugar (100g)
than they are wide. Place them at least 2 inches apart on prepared cookie sheet. 2 large eggs room temperature preferred
10. Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just 1 teaspoon vanilla extract
beginning to turn golden brown). 1/4 cup maple syrup (60ml)
11. Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips 3 1/4 cups all purpose flour (415g)
on top of the hot cookies. 2 teaspoons cornstarch
12. Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not 1 teaspoon baking powder
place cookie dough on a hot cookie sheet. 1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips - I used half regular
semisweet chips and half mini semisweet chips

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 4
carrot cake cookies
Instructions Prep Time: 30 minutes
Cook Time: 10 minutes
Carrot Cake Cookies Chilling Time: 30 minutes
1. Preheat oven to 350F (177C). Total Time: 40 minutes
2. Place your butter in the bowl of a stand mixer (or in a large bowl and use an electric beater) and Servings: 24 cookies
beat until creamy, about 1 minute. Calories: 328kcal
3. Add sugars and cream together until light and fluffy. Author: Sam Merritt
4. Add vanilla and then beat in eggs, one at a time, pausing to scrape down the sides of the bowl
between each addition. Ingredients
5. In a separate bowl, combine oats, flour, cinnamon, baking soda, salt, and nutmeg.
6. Gradually add dry ingredients to the wet, pausing periodically to scrape down the sides of the Cookies
bowl with a spatula. 1 cup butter softened (226g)
7. With mixer on low-speed, stir in carrots and walnuts/pecans (and raisins, if using). 1 cup light brown sugar packed (200g)
8. Drop cookies by rounded spoonful (about 1 1/2 Tbsp scoop) onto parchment paper-lined cookie 1/2 cup sugar (100g)
sheet. Bake 11-12 minutes on 350F (177C). Cookies may appear slightly underbaked at their 2 tsp pure vanilla extract
centers still. 2 large eggs
9. Allow cookies to cool for 5 minutes on tray then transfer to cooling rack to cool completely 3 cups old fashioned oats (295g)
before icing. 1 3/4 cups all-purpose flour (215g)
2 tsp cinnamon
Frosting 1 tsp baking soda
1. In stand mixer, cream together butter and cream cheese. 1/2 tsp salt
2. Add vanilla. 1/4 tsp nutmeg
3. Gradually add in powdered sugar, about 1/3 cup at a time, scraping down the sides of the bowl 1 cup grated/shredded carrots (120g)
as needed. 3/4 cup chopped walnuts or pecans (120g)
4. Add corn starch and stir. 1/2-1 cup raisins depending on preference
5. Spread frosting onto cookies or transfer frosting into a piping bag fitted with a Wilton 2D tip and
pipe on top of cooled cookies. Frosting
3/4 cup salted butter softened (170g)
12 oz cream cheese softened (340g)
1 tsp pure vanilla extract
4 1/2 cups powdered sugar (565g)
1 Tbsp corn starch

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 5
crinkle cookies
Instructions Prep Time: 20 minutes
Cook Time: 12 minutes
1. Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy. Total Time: 32 minutes
2. Add eggs, one at a time, stirring until completely combined. Servings: 3 dozen
3. Stir in vanilla extract. Author: Sam Merritt
4. In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder,
and salt. Ingredients
5. Gradually add dry ingredients to wet until completely combined.
6. Stir in mini chocolate chips. 12 Tablespoons unsalted butter softened (170g)
7. Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight. 1 1/2 cups sugar (300g)
8. After chilling, preheat oven to 350F (175C). 1/2 cup light or dark brown sugar tightly packed
9. Roll dough into 1 1/2 Tablespoon-sized balls with your hands and roll thoroughly in (100g)
powdered sugar. 4 large eggs
10. Transfer to baking sheet and bake on 350F (175C) for 12 minutes. 2 teaspoons vanilla extract
11. Allow cookies to cool completely on baking sheet before enjoying. 2 1/2 cups all-purpose flour (313g)
1 cup natural cocoa powder (100g)
1 Tablespoon baking powder
3/4 teaspoon salt
1 cup mini chocolate chips
2 cups powdered sugar for rolling

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 6
sprinkle cookies
Instructions Prep Time: 15 minutes
Cook Time: 10 minutes
1. Preheat oven to 350F (175C) and line several baking sheets with parchment paper. Set aside. Total Time: 25 minutes
2. In a large bowl and using an electric mixer, or in the bowl of a stand mixer, cream together butter Servings: 35 cookies Calories: 100kcal
and sugar until well-combined. Author: Sam Merritt
3. Add egg and egg yolk and vanilla extract. Beat until thoroughly combined.
4. In a separate, medium-sized bowl, whisk together flour, cream of tartar, cornstarch, baking soda, Ingredients
and salt until completely combined.
5. Gradually add dry ingredients to wet until completely combined. 1 cup unsalted butter softened to room temperature
6. Scoop dough into Tablespoon-sized balls and roll between your palms until smooth and round. 226g
Immediately roll through nonpareils until cookie dough ball is completely coated with sprinkles. 1 1/2 cups granulatedsugar 300g
7. Place on prepared baking sheet, spacing cookies at least 1 ½” apart. 1 large egg + 1 egg yolk
8. Transfer to 350F (175C) preheated oven and bake for 9-10 minutes. Allow to cool completely on 1 teaspoon vanilla extract
baking sheet before serving. 3 cups all-purpose plain flour (375g)
1 1/2 teaspoons cream of tartar
1 teaspoon cornstarch
1 teaspoon baking soda
3/4 teaspoon salt
1 ¼ cups nonpareil sprinkles

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 7
chocolate thumbprint cookies
Instructions Prep Time: 15 minutes
Cook Time: 12 minutes
1. Using an electric mixer, beat butter until well creamed. Total Time: 27 minutes
2. Add sugars and beat until light and fluffy, about 30 seconds. Servings: 30 cookies
3. Add egg yolk, vanilla extract, and vanilla paste (if using), and stir well, pausing to scrape down Calories: 151kcal
the sides and mixing until ingredients are well-combined. Author: Sam Merritt
4. Add flour, gradually (about 1/2 cup at a time), pausing to scrape down sides of bowl. Halfway
through the addition of the flour, sprinkle in the salt with the beater still running. Ingredients
5. Roll cookie dough into approximately 1" balls and roll through the coarse sugar until completely
covered in sugar. Place on a wax paper lined plate and use your thumb to create an Cookies
indent/crater in the center. 1 cup unsalted butter softened (226g)
6. Transfer cookie dough balls to freezer and chill for at least 30 minutes (this will keep cookies from 1/3 cup sugar (70g)
spreading too much). 1/3 cup light brown sugar tightly packed (70g)
7. Preheat oven to 375F (190C) and prepare a cookie sheet by lining with parchment paper (if you 1 large egg yolk
don't have parchment paper, just use an ungreased cookie sheet). 1 teaspoon Rodelle vanilla extract* (5ml)
8. Once oven is preheated, remove cookie dough from freezer and transfer to prepared baking 1/2 teaspoon Rodelle vanilla paste** optional
sheet, spacing cookies at least 1 1/2" apart. Bake for 12 minutes. 2 1/4 cup all-purpose flour (280g)
9. Remove from oven and immediately use a rounded teaspoon to re-indent the thumbprints, if 1/2 teaspoon salt
needed. 1/2 cup coarse sugar for rolling turbinado or
10. Allow cookies to cool while you prepare the ganache filling. organic cane sugar both work well (100g)
11. Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat. Stir
frequently until chocolate is completely melted and mixture is smooth. Chocolate Bourbon Ganache
12. Remove from heat and stir in vanilla extract, bourbon, and salt. Stir well. 1 cup semisweet chocolate chips (175g)
13. Allow mixture to sit and cool slightly, about 10 minutes. 1/4 cup heavy cream (60ml)
14. Use a spoon to pour chocolate ganache into the crater of each prepared thumbprint cookie. 1/2 Tablespoon unsalted butter
Ganache will set after about 1 hour at room temperature or you can put them in the refrigerator 1 teaspoon Rodelle vanilla extract* (5ml)
for about 30 minutes to speed up the process (cookies taste best at room temperature though). 1 teaspoon bourbon but recommended (5ml)
1/8 teaspoon salt

Notes
*You may substitute different extracts, if I'm adding a different flavor I usually like to still keep the vanilla but cut it down to 1/2
teaspoon, then add 1/4-1/2 teaspoon of the extract of choice. Be careful as some extracts (like Peppermint) are very strong, and you
don't want to use too much!

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 8
s’mores cookies
Instructions Prep Time: 20 minutes
Cook Time: 10 minutes
1. In KitchenAid mixer, cream together butter and sugars on medium speed until light and fluffy. Total Time: 30 minutes
2. Add eggs, one at a time, and then vanilla, stirring until combined. Servings: 35 cookies
3. In separate bowl combine flour, graham cracker crumbs, cornstarch, baking powder, baking Calories: 186kcal
soda, and salt. Author: Sam Merritt
4. Gradually add flour mixture to butter mixture, pausing periodically to scrape down the sides of the
bowl with a spatula. Ingredients
5. Stir in mini marshmallows and milk chocolate pieces.
6. Preheat oven to 375F (190C) and line cookie sheets with parchment paper. 1 cup unsalted sweet cream butter softened,
7. Portion cookies into 1 1/2" balls. If desired, press additional pieces of chocolate bar or 220 g
marshmallows on top of dough. 3/4 cup granulated sugar 150 g
8. Bake on 375F (190C) for 10 minutes. 3/4 cup light brown sugar packed, 175 g
9. Allow cookies to cool on cookie tray for 5 minutes before transferring to wire rack to 2 large eggs
cool completely. 1/2 tsp pure vanilla extract 2.5 ml
2 1/3 cups all-purpose flour 292 g
1 1/4 cup graham cracker crumbs (or about
7.5 graham crackers well-crushed), 125 g
2 tsp cornstarch 8.5 g
1 tsp baking powder 4g
1/2 tsp baking soda 2 g
1/2 tsp salt 2 g
2 cups mini marshmallows* 80 g
1 cup chocolate chips
5 oz chopped milk chocolate bars

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