Cookie Recipes: Contents
Cookie Recipes: Contents
Cookie Recipes: Contents
Thank you for downloading the printer-friendly e-book from www.cookierecipes.org. This page lists the recipes within the
collection in alphabetical order. If new recipes have been added to the collection since you downloaded this e-book, you
are welcome to download the updated version again at no extra cost from http://www.cookierecipes.org/print/all.pdf
Contents:
2 - Banana Oatmeal Cookies
3 - Blackberry Hazelnut Cookies
4 - Brown Sugar Cookies
5 - Cherry-Chocolate Cookies
6 - Chewy Coconut Cookies
7 - Chocolate Almond Cookies
8 - Chocolate Chip Pecan Cookies
9 - Chocolate Gingerbread Cookies
10 - Chocolate Peanut Butter Cookies
11 - Christmas Sugar Cookies
12 - Coconut Twinkles
13 - Crunchy Peanut Butter Cookies
14 - Easy Peanut Butter Cookies
15 - Flourless Peanut Butter Cookies
16 - Fortune Cookies
17 - French Walnut Meringues
18 - Golden Sugar Cookies
19 - Honey Peanut Butter Cookies
20 - Key Lime Butter Cookies
21 - Lemon Lavender Sugar Cookies
22 - Macadamia Nut Cookies
23 - Mincemeat Cookies
24 - Peanut Butter Cookies
25 - Pfeffernuesse
26 - Pumpkin Cookies
27 - Simple Chocolate Cookies
28 - Simply Buttery Butter Cookies
29 - Soft Batch Chocolate Chip Cookies
30 - Soft Sugar Cookies
31 - Summery Lemon Bars
32 - Tropical Cookies
Page 1
Banana Oatmeal Cookies
Ingredients:
3 medium bananas.
2 cups of quick-cook oatmeal.
1 ½ cups of chopped dates.
½ cup of chopped pecans.
1/3 cup of white sugar.
1/3 cup of salad oil.
1 teaspoon of vanilla extract.
¾ teaspoon of salt.
Preparation:
In a suitably sized bowl mix the mashed bananas with all the other ingredients.
Notes:
Page 2
Blackberry Hazelnut Cookies
Ingredients:
[i]COOKIES:[/i]
½ cup of butter.
1/3 cup of sugar.
¾ cup of ground hazelnuts.
1 teaspoon of lemon juice.
1 teaspoon of vanilla extract.
1 ¼ cups of all-purpose flour, sifted.
[i]ICING:[/i]
1 ½ cups of powdered sugar.
1 teaspoon of butter.
1 ½ teaspoons of blackberry liqueur.
1 ½ tablespoons of hot water.
Preparation:
[i]COOKIES:[/i]
Cream together the butter and sugar until light and fluffy.
On a floured board, roll out to 1/8 inch thickness and cut into 2 inch rounds.
Place on greased cookie sheet and bake for 12 minutes, or until browned lightly.
[i]ICING:[/i]
Sift the powdered sugar into a bowl; then add the butter and the blackberry liqueur.
Stir in the hot water, drop by drop, until mixture is of spreading consistency (it might be the case that not all
the water is needed).
Notes:
Page 3
Brown Sugar Cookies
Ingredients:
3 medium eggs.
4 cups of flour.
2 ¼ cups of brown sugar.
1 cup of margarine.
1 teaspoon of soda.
1 teaspoon of cinnamon.
Preparation:
Cream the sugar and margarine; then add the eggs and beat thoroughly.
Add the flour, soda and cinnamon. Mix thoroughly and refrigerate for at least 4 hours.
Page 4
Cherry-Chocolate Cookies
Ingredients:
1 cup of butter.
¾ cup of packed brown sugar.
2 medium egg yolks.
2 oz of semisweet chocolate, melted and cooled.
1 ½ teaspoon of orange peel, finely shredded.
1 teaspoon of ground cinnamon.
1 teaspoon of vanilla.
¼ teaspoon of salt.
2 ¼ cup of all-purpose flour.
2 cups of pecans, finely chopped.
2 medium egg whites.
¾ cup of cherry jelly or preserves.
Preparation:
In a large mixing bowl, beat the butter and brown sugar with an electric mixer on medium speed for 30
seconds. Add the egg yolks, beating thoroughly.
Blend in the melted semisweet chocolate, shredded orange peel, ground cinnamon, vanilla and salt.
Place the chopped pecans and egg white in two separate small, shallow bowls.
Place the balls on lightly greased baking sheets, two inches apart.
Bake at 350°F (175°C) for about 12 minutes or until the edges are firm.
Fill the center of each of the cooled cookies with a small spoonful of cherry jelly or preserves.
Notes:
Page 5
Chewy Coconut Cookies
Ingredients:
2 cups of flour.
¾ cups of sugar.
¾ teaspoon of baking soda.
¼ teaspoon of salt.
½ cup of dark corn syrup.
3 tablespoons of vegetable oil.
1 teaspoon of vanilla.
1 teaspoon of coconut extract.
2 medium egg whites.
½ cup of flaked coconut.
Vegetable cooking spray.
2 tablespoons of coconut, toasted.
Preparation:
In a large bowl, combine the flour, sugar, baking soda and salt; blend thoroughly.
Combine the dark corn syrup, vegetable oil, vanilla, coconut extract and egg whites; blend thoroughly.
Drop by level tablespoons onto a baking sheet coated with vegetable cooking spray.
Page 6
Chocolate Almond Cookies
Ingredients:
Preparation:
Page 7
Chocolate Chip Pecan Cookies
Ingredients:
6 oz of chocolate chips.
1 medium egg.
1 ½ cups of flour.
¾ cup of butter.
¾ cup of chopped pecans.
½ cup of granulated sugar.
½ cup of packed brown sugar.
½ teaspoon of vanilla
½ teaspoon of baking soda.
½ teaspoon of salt.
Preparation:
Take the butter, granulated sugar and packed brown sugar and cream them together.
Page 8
Chocolate Gingerbread Cookies
Ingredients:
7 oz of semisweet chocolate.
1 ½ cups of all-purpose flour.
1 ¼ teaspoons of ground ginger.
1 teaspoon of baking soda.
1 teaspoon of ground cloves.
¼ teaspoon of ground nutmeg.
1 tablespoon of cocoa powder.
8 tablespoons of unsalted butter, room temperature.
1 tablespoon of ginger, freshly grated.
½ cup of dark brown sugar, packed.
¼ cup of granulated sugar, for rolling.
¼ cup of unsulfured molasses.
Preparation:
Line two baking sheets with non-stick silicone baking mats, and set aside.
In a medium bowl, sift together the flour, ground ginger, baking soda, cloves, nutmeg and cocoa powder.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and grated ginger until light
and fluffy (takes about 4 minutes). Add the dark brown sugar and beat until combined; add the molasses and
again beat until combined.
Mix in chocolate, cover with plastic wrap, then refrigerate for at least 2 hours until firm.
Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar.
Allow to cool for 5 minutes, then transfer to a wire rack to cool fully.
Page 9
Chocolate Peanut Butter Cookies
Ingredients:
2 cups of flour.
1 ½ cups of peanut butter.
1 ½ cups of light brown sugar, packed.
1 cup of chocolate chips.
1 cup of butter.
1 medium egg.
2 teaspoons of vanilla.
1 teaspoon of baking soda.
Preparation:
In a suitably sized mixing bowl, cream the butter and the sugar until light and fluffy.
Blend the flour and baking soda, then gradually add to creamed mixture.
Page 10
Christmas Sugar Cookies
Ingredients:
4 cups of flour.
2 cups of sugar.
1 cup of shortening.
1 cup of buttermilk.
2 large eggs.
2 teaspoons of baking powder.
1 teaspoon of baking soda.
½ teaspoon of vanilla.
½ teaspoon of salt.
Preparation:
In a separate bowl combine all of the remaining ingredients; then add to shortening mixture.
Roll out gently on a floured surface; then cut using floured cookie cutters.
Page 11
Coconut Twinkles
Ingredients:
1 ¼ cups of flour.
½ cup of butter.
1 teaspoon of baking powder.
½ teaspoon of vanilla.
½ teaspoon of almond extract.
¼ teaspoon of salt.
Preparation:
In a suitably sized bowl, thoroughly combine all ingredients except the flaked coconut.
Allow cool.
Page 12
Crunchy Peanut Butter Cookies
Ingredients:
1 cup of flour.
1 cup of corn flakes.
1 cup of rolled oats.
½ cup of margarine, softened.
½ cup of brown sugar.
½ cup of granulated sugar.
¼ cup of peanut butter.
1 medium egg.
½ teaspoon of vanilla.
½ teaspoon of baking powder.
½ teaspoon of baking soda.
½ teaspoon of salt.
Preparation:
Drop by teaspoonfuls, about two inches apart on lightly greased cookie sheets.
Page 13
Easy Peanut Butter Cookies
Ingredients:
1 cup of sugar.
1 cup of peanut butter.
1 medium egg.
Preparation:
Page 14
Flourless Peanut Butter Cookies
Ingredients:
Preparation:
2) Cream peanut butter and sugar together in a medium bowl until creamy, about 3 minutes. Add egg and
mix well. Add remaining ingredients; mix until just combined.
3) Drop dough into 1-inch rounds onto prepared baking sheet, leaving at least 1-inch space in between each.
Bake 10 to 13 minutes, until cookies are golden and the surfaces have begun to crack. Cool slightly and
serve.
Notes:
It’s a shocker for us, too—you don’t need any flour at all to bake the best peanut butter cookies! These are
cheap, fast, and ridiculously kid-friendly.
Page 15
Fortune Cookies
Ingredients:
Preparation:
In a suitably sized bowl, add the egg white, sugar, butter, water and vanilla; mix together.
Swirl the batter around with a spoon back until cookies are spread thinly and are close to transparent.
Remove from the oven and quickly place a fortune in the cookie, then fold in half, then in half again, making
the classic fortune cookie shape.
Allow to cool.
Page 16
French Walnut Meringues
Ingredients:
1 cup of sugar.
½ cup of water.
2 medium egg whites.
3 dashes of green food coloring.
½ teaspoon of vanilla extract.
½ cup of walnuts, finely ground.
Preparation:
In a small saucepan, combine the sugar and water; place over moderate heat.
Stir the mixture constantly until it begins to boil. Cook until candy thermometer registers 265°F.
While the syrup is cooking, grease cookie sheets with unsalted shortening.
Beat the egg whites in a small bowl until stiff, but not dry.
Pour the syrup into the egg whites in a thin stream, beating constantly with an electric mixer. Continue
beating until mixture is stiff.
Drop the mixture by teaspoonfuls about 2 inches apart on prepared cookie sheets.
Remove the cookies from the sheets and allow to cool on wire racks.
Page 17
Golden Sugar Cookies
Ingredients:
Preparation:
Cream the butter and cream of tartar together until butter is softened.
Add the sugar gradually, creaming until fluffy after each addition.
Form into one-inch balls, and position two inches apart on ungreased sheets.
Page 18
Honey Peanut Butter Cookies
Ingredients:
2 ½ cups of flour.
2 medium eggs.
1 cup of chunky peanut butter.
1 cup of honey.
½ cup of butter, softened.
½ cup of sugar.
2 teaspoons of vanilla.
1 teaspoon of baking soda.
Preparation:
Drop by rounded spoonfuls onto a cookie sheet and bake for 10-12 minutes.
Page 19
Key Lime Butter Cookies
Ingredients:
Preparation:
2. In a large bowl, cream together butter, sugar, and eggs until smooth. Add lime juice, zest, and vanilla; mix.
3. In a separate large bowl, sift together flour, baking powder, and salt; pour into wet mixture and mix.
4. Form dough into ½-inch balls and arrange evenly on prepared sheets.
5. Bake 8 to 10 minutes, until lightly browned. Cool on wire racks; lightly sift confectioners’ sugar atop as they
cool.
Notes:
A simple butter cookie enhanced by fresh lime juice, these citrusy cookies are the perfect midday summer
snack.
Page 20
Lemon Lavender Sugar Cookies
Ingredients:
¾ cup butter
1 ¾ cups white sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated lemon zest
1 teaspoon chopped dried lavender
½ cup buttermilk
Preparation:
1) Cream butter and sugar together in a medium bowl until smooth; add eggs and vanilla and beat until
smooth.
2) In a medium bowl, sift together flour, baking powder, baking soda, and salt; stir in zest and lavender.
3) Add flour mixture and buttermilk alternately to sugar mixture, mixing gently with each addition. Mix until just
combined. Roll dough into a large ball; wrap completely in plastic; cover and chill 4 hours.
5) Roll cookie dough out onto a lightly floured surface; roll to an even 1/3-inch thickness. Use cookie cutters
to cut out cookie shapes. Arrange cookies evenly on baking sheet.
6) Bake until just lightly browned, about 10 minutes. Cool on a wire rack.
Notes:
Seasonal spring desserts are a delight. They are often less sweet than the overly ripe summer pies or heavily
buttered winter bakes. In our recipe for classic springtime cookies, you get a feel of that perfect balance
between winter and summer—a cookie that’s lightly spiced with lavender, flecked with fresh lemon, and
dotted with hints of butter.
Page 21
Macadamia Nut Cookies
Ingredients:
Preparation:
Sift the flour, measure, then sift again with the salt. Set aside.
In a large bowl, cream the butter, then add the granulated sugar and cream again until blended thoroughly.
Shape the dough into a roll 1-½ inches in diameter and wrap in clear plastic wrap.
Slice the roll at quarter-inch intervals and place rounds on a greased baking sheet.
Sift the confectioners' sugar onto waxed paper, reserving about 1/3 cup, and transfer baked cookies to it.
Notes:
Page 22
Mincemeat Cookies
Ingredients:
Preparation:
In a large bowl, beat the honey and shortening, then beat in the eggs.
Drop the dough by spoonfuls 1 ½ inches apart onto the prepared baking sheets.
Page 23
Peanut Butter Cookies
Ingredients:
2 medium eggs.
2 ½ cups of flour.
1 cup of peanut butter.
1 cup of butter.
1 cup of white sugar.
1 cup of brown sugar, packed.
½ teaspoon of salt.
½ teaspoon of baking soda.
Preparation:
Mix together the flour, salt and baking soda; then set aside.
Add the white and brown sugar to the butter mixture, mixing thoroughly.
Page 24
Pfeffernuesse
Ingredients:
Preparation:
1. Sift the flour with the baking powder, salt, and spices.
2. Add the sugar slowly to beaten eggs and stir in lemon juice and grated rind.
3. Add the dry ingredients and nuts to the egg mixture and mix well. Refrigerate 2 hours.
4. Roll out the mixture to approximately 1/2 inch thick and cut using a 3/4 inch round. Place on an
ungreased baking sheet.
5. Let the cookies stand over night in cool place.
6. Just before baking, put a drop of brandy on each cookie. Bake at 300 F oven for 1/2 hour.
Page 25
Pumpkin Cookies
Ingredients:
[i]COOKIES[/i]
1 medium egg.
2 cups of flour.
1 cup of butter.
1 cup of sugar.
1 cup of pumpkin.
1 teaspoon of baking powder.
1 teaspoon of soda.
1 teaspoon of cinnamon.
1 teaspoon of vanilla.
1/2 teaspoon of salt.
[i]ICING[/i]
1 cup of powdered sugar.
1/2 cup of brown sugar.
4 tablespoons of milk.
3 tablespoons of butter.
3/4 teaspoon of vanilla.
Preparation:
[i]COOKIES[/i]
[i]ICING[/i]
Page 26
Simple Chocolate Cookies
Ingredients:
Preparation:
Page 27
Simply Buttery Butter Cookies
Ingredients:
Preparation:
1) In a large bowl, beat together sugar, egg, and vanilla; add butter and beat until fluffy, about 3 minutes.
2) In a separate large bowl, soft together flour, baking powder, and salt. Add to egg mixture; mix until just
blended.
3) Divide dough in half; roll each into a log and wrap in wax paper. Freeze 2 hours to overnight.
4) Preheat oven to 350°F. Cut frozen dough into ¼-inch thick slices; place on baking sheet. Bake 10 to 12
minutes, until barely golden. Remove and cool.
Notes:
Butter cookies are the ultimate winter comfort snack—loved by kids and adults alike, they make us feel cozy
and snug in our houses, even in the coldest of nights. Serve these with a cup of hot or cold milk for dessert or
late-night snacks.
Page 28
Soft Batch Chocolate Chip Cookies
Ingredients:
Preparation:
Cream the butter, eggs, molasses, vanilla, and water in medium-size bowl.
In a large bowl, combine sugars, baking powder, baking soda, salt and flour.
Combine the moist mixture with the dry mixture. Add chocolate chips.
Shape the dough into 1 inch balls and place an inch apart on a ungreased cookie sheet.
Page 29
Soft Sugar Cookies
Ingredients:
Preparation:
Sift the flour, soda and salt together; then set aside.
Mix the shortening and butter together until fluffy and creamy.
Add the egg yolk and beat until light and fluffy.
Add the flour mixture alternately with the buttermilk, beating thoroughly after each addition.
Stir in the vanilla extract, then gently fold in the stiffly beaten egg white.
Drop by rounded tablespoonfuls about three inches apart on a greased cookie sheet.
Page 30
Summery Lemon Bars
Ingredients:
Preparation:
2. Combine flour, sugar, butter, and salt in a food processor; pulse until mixture resembles thick crumbs.
Transfer to prepared pan and press down to adhere evenly. Bake 20 minutes.
3. Meanwhile, combine eggs, sugar, flour, lemon juice, and zest in a large bowl; mix well. Pour over baked
crust, spreading mixture evenly. Bake 25 minutes, remove from oven, and dust with confectioners’ sugar.
Cool and slice.
Notes:
Traditional lemon bars take us back to grandma’s kitchen, filled with sweet scents of freshly baked breads
and biscuits. A good lemon bar has a crumbly, crunchy crust and a smooth, tangy, custard-like topping. This
recipe is one that grandmas everywhere would approve of.
Page 31
Tropical Cookies
Ingredients:
1 large egg.
1 tablespoon of milk.
1 cup of unbleached white flour.
½ cup of flaked coconut.
¼ cup of mashed banana.
¼ cup of pineapple juice concentrate.
¼ cup of vegetable oil.
¼ teaspoon of baking soda.
Grated orange rind.
Preparation:
Beat together the banana, pineapple juice concentrate, vegetable oil, egg, and milk until creamy.
Add the flour, baking soda, and flaked coconut. Beat thoroughly.
Drop by rounded teaspoonfuls onto lightly oiled baking sheets and sprinkle with grated orange rind.
Bake at 350°F (180°C) for 7-8 minutes or until just brown around the edges and firm to the touch.
Page 32