Cookie Recipes

Chocolate Chunk Cookies

6 squares (1 ounce each) white baking chocolate, divided
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 package (11-1/2 ounces) semisweet chocolate chunks or 2 cups semisweet chocolate chips

Melt three squares of white chocolate; cool. In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in semisweet chocolate chunks.

Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks. Melt remaining white chocolate; drizzle over cookies. May be frozen for up to 3 months. Makes 3 dozen.

Vanilla-Glazed Apple Cookies

1/2 cup shortening
1-1/3 cups packed brown sugar
1 egg
1/4 cup milk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup finely diced peeled apple
1 cup raisins

Vanilla Glaze
1-1/2 cups confectioners' sugar
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 to 4 teaspoons milk

In a large mixing bowl, cream shortening and brown sugar. Beat in egg and milk. Combine the flour, baking soda, nutmeg, cinnamon and cloves; gradually add to the creamed mixture. Stir in walnuts, apple and raisins.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 8-10 minutes or until edges begin to brown. Remove to wire racks.

In a small bowl, combine the confectioners' sugar, butter, vanilla, salt and enough milk to achieve drizzling consistency. Drizzle over warm cookies. Makes about 4 dozen.

Apple Doodles

2/3 cup butter-flavored shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup finely diced peeled tart apple
3/4 cup chopped walnuts, optional

In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon, baking powder, baking soda and salt; stir half into the creamed mixture. Stir in the apple, walnuts if desired and remaining dry ingredients.

Drop by heaping teaspoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Remove to wire racks to cool. Makes 3-1/2 dozen.

Banana Chocolate Chip Cookies

1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup mashed ripe banana
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup (6 ounces) semisweet chocolate chips

In a small mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Stir in chocolate chips.

Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool. Makes 3 dozen.

Oatmeal Chip Cookies

1/2 cup shortening
1 cup sugar
1 tablespoon molasses
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

In a large mixing bowl, cream shortening and sugar. Beat in the molasses, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips.

Roll into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Makes about 1-1/2 dozen.

Fruitcake Cookies

1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1 cup flaked coconut
1/2 cup chopped dates
1/2 cup each chopped red and green candied cherries
1/2 cup chopped candied pineapple

In a mixing bowl, cream butter, shortening and sugars. Add egg and vanilla; mix well. Combine flour, baking soda, salt and oats; add to creamed mixture and mix well. Stir in the coconut, dates, cherries and pineapple.

Shape into 1-in. balls; place on greased baking sheets. Bake at 325° for 15 minutes or until lightly browned. Cool on wire racks. Makes 5-6 dozen.

Coconut Pecan Cookies

1 cup butter, softened
1 cup sugar
1 egg
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups flaked coconut, divided
Pecan halves

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in 2 cups coconut. Shape into six 2-in.-diameter logs. Roll in remaining coconut. Wrap in plastic wrap. Freeze for up to 3 months.

Unwrap dough; cut into 1/4-in. slices. Place 3 in. apart on ungreased baking sheets. Place a pecan half in the center of each. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely. Makes 4-1/2 dozen.

Macadamia Nut Cookies

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 jars (3-1/2 ounces each) macadamia nuts, chopped
2 cups (12 ounces) semisweet chocolate chips
1 cup (6 ounces) vanilla baking chips

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely. Makes about 6 dozen.

Note: 2 cups of chopped almonds may be substituted for the macadamia nuts.

Cherry Cookies

3/4 cup butter, softened
1 cup packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup maraschino cherries, well drained and chopped
1/2 cup chopped pecans
1/2 cup flaked coconut

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture. Fold in cherries, pecans and coconut.

Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks. Makes 4 dozen.

Peanut Butter Cookies

1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Additional sugar

In a mixing bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour.

Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set. Makes about 4 dozen.

Triple-Layer Cookie Bars

1-1/4 cups all-purpose flour
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
2 eggs

Topping
1 package (7 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1/2 cup creamy peanut butter

In a large mixing bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. x 2-in. baking pan.

Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned.

Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars. Makes 2-3 dozen.

Chocolate-Mint Sandwich Cookies

3/4 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk

Filling
3 tablespoons butter, softened
1-1/2 cups confectioners' sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
2 to 3 drops green food coloring, optional

In a large mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Shape into two 10-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight.

Unwrap dough and cut into 1/8-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 9-11 minutes or until edges are set. Remove to wire racks to cool.

Combine filling ingredients; beat until smooth. Add food coloring if desired. Spread on the bottom of half of the cookies; top with remaining cookies. Makes 5 dozen.

Frosted Pumpkin Cookies

1 cup shortening
2 cups packed brown sugar
1 can (15 ounces) solid-pack pumpkin
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/8 teaspoon salt
1 cup chopped pecans
1 cup chopped dates

Caramel Frosting
1/2 cup butter, cubed
1-1/2 cups packed brown sugar
1/4 cup milk
1 teaspoon maple flavoring
1/2 teaspoon vanilla extract
2 to 2-1/2 cups confectioners' sugar

In a large mixing bowl, cream shortening and brown sugar until light and fluffy. Add pumpkin; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture. Stir in pecans and dates. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm.

Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla.

Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm. Makes 6-1/2 dozen.

Root Beer Cookies

1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
3/4 teaspoon root beer concentrate or extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped pecans

Frosting
3-1/2 cups confectioners' sugar
3/4 cup butter, softened
3 tablespoons water
1-1/4 teaspoons root beer concentrate or extract

In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans.

Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small mixing bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies. Makes about 6 dozen.

Watermelon Slice Cookies

3/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Red and green gel food coloring
1/3 cup raisins
1 teaspoon sesame seeds

In a large mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup of dough.

Tint remaining dough red; shape into a 3-1/2-in.-long log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.

On a lightly floured surface, roll plain dough into a 8-1/2-in. x 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10-in. x 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.

Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds. Bake at 350° for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool. Makes about 3 dozen.

Old-Fashioned Brown Sugar Cookies

2 cups butter, softened
4 cups packed brown sugar
4 eggs
1/2 cup water
1 teaspoon vanilla extract
7 cups all-purpose flour
1 tablespoon cream of tartar
1 tablespoon baking soda

In a large mixing bowl, cream butter and brown sugar. Add eggs, water and vanilla; mix well. Combine the remaining ingredients; add to the creamed mixture and mix well.

Shape into three rolls; wrap with plastic wrap. Chill 4 hours or overnight. Cut rolls into 1/4-in. slices; place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Makes about 10 dozen.

Cocoa Chip Cookies

2 tablespoons butter, softened
2 ounces cream cheese, cubed
6 tablespoons sugar
6 tablespoons brown sugar
1 egg
1 egg white
1 cup all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature semisweet chocolate chips

In a mixing bowl, cream the butter, cream cheese and sugars. Add the egg and egg white; mix well. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in chocolate chips.

Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 7-10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Makes 2-1/2 dozen.

Chocolate Linzer Cookies

3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon almond extract
2-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (6 ounces) semisweet chocolate chips, melted
Confectioners' sugar
6 tablespoons seedless raspberry jam

In a small mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle.

Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness; cut with a 2-1/2-in. round cookie cutter. Roll out remaining dough; cut with a 2-1/2-in. doughnut cutter so the center is cut out of each cookie.

Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.

Spread melted chocolate over the bottom of solid cookies. Place cookies with cutout centers over chocolate. Sprinkle with confectioners' sugar. Spoon 1/2 teaspoon jam in center of each cookie. Makes 2 dozen.

Oatmeal Kiss Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2-1/4 cups quick-cooking oats
1 cup chopped nuts
72 milk chocolate kisses

In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats and nuts. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.

Bake at 375° for 10-12 minutes or until lightly browned. Immediately press a chocolate kiss in the center of each cookie. Remove to wire racks. Makes 6 dozen.

Sugared Date Balls

1/2 cup butter, softened
1/3 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon salt
2/3 cup chopped dates
1/2 cup chopped nuts
Additional confectioners' sugar

In a mixing bowl, cream butter and sugar. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in dates and nuts.

Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 22-25 minutes or until bottoms are lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks. Makes about 2-1/2 dozen.

Potato Chip Cookies

1 cup butter-flavored shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups crushed potato chips
1 cup butterscotch chips

In a large mixing bowl, cream shortening and sugars until light and fluffy. Beat in eggs. Combine flour and baking soda; gradually add to creamed mixture and mix well. Stir in potato chips and butterscotch chips.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks. Makes 4 dozen.

Butterscotch Cookies

2 tablespoons butter, softened
2 tablespoons shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup English toffee bits or almond brickle chips
1/4 cup finely chopped pecans

In a large bowl, cream the butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.

Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks. Makes about 1-1/2 dozen.

Chocolate Brownie Cookies

1/2 cup sugar
1 egg
2 tablespoons vegetable oil
1 square (1 ounce) unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Confectioners' sugar

In a mixing bowl, beat the sugar, egg, oil, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Chill for at least 2 hours.

Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks. Makes about 1 dozen.

Note Dough will be sticky. Dip hands in confectioners' sugar when shaping dough into balls.

Iced Cinnamon Chip Cookies

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package (10 ounces) cinnamon baking chips

Icing
1/4 cup butter, melted
1/4 cup shortening
1-1/4 cups confectioners' sugar
1 tablespoon milk
3/4 teaspoon vanilla extract

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in cinnamon chips.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

In a small mixing bowl, combine icing ingredients; beat on high speed for 1-2 minutes or until fluffy. Spread over cookies. Makes about 3-1/2 dozen.

Oatmeal Sandwich Cookies

1-1/2 cups shortening
2-2/3 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 cups old-fashioned oats

Filling
3/4 cup shortening
3 cups confectioners' sugar
1 jar (7 ounces) marshmallow creme
1 to 3 tablespoons milk

In a large mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats.

Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

For filling, in a small mixing bowl, cream shortening, sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottom of half of the cookies; top with remaining cookies. Makes about 4-1/2 dozen.