Post your very best cookie recipe

[Bernadine]

I'm looking to add a cookie to my normal Christmas rotation.

My favorite cookies are jelly thumbprint, I'll post the recipe when I get home.

[cleo29]

These cookies are crazy good.

www.foodandwine.com/recipes/chocolate-brownie-cookies

I think my favorite are my MIL's Linzer cookies. I am working on getting the recipe from my FIL.

[candreco]

I've always made Hello Dollies/7-Layer Magic bars with the usual graham cracker crust (using GF crumbs for my dad), but I'm adding this version with a brown butter shortbread crust and maple syrup added to the sweetened condensed milk this year. Haven't tried them yet but they look so good, and I'm not a fan of the Hello Dollies w/ the GF crust.

www.thekitchn.com/zoe-bakes-maple-coconut-christmas-bars-22973991

[Deleted]

I have this recipe from my great-great grandmother who was French.

INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

INSTRUCTIONS
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

***Her name was Nestle Tollhouse

[Deleted]

But seriously, these cookies are super simple to make and always a huge hit. This is a tried and true recipe and they turn out perfectly every time.

www.bettycrocker.com/recipes/classic-peanut-butter-blossom-cookies/a3563f6e-96b0-443f-ae0a-53cef4be6db6

[pagas]

Chewy Gingerbread Cookies

[Deleted]

I love making Andes Mint cookies. They're easy and everyone loves them.

1 Devil's food cake mix
1 box Andes mints
2 eggs
1/2 cup oil

Make small balls with dough
Cook at 350 for about 8 to 10 minutes - just long enough for the dough to set
Pull from oven and top with Andes Mint. Let sit for a few minutes to melt and swirl the mint over the cookie.

This makes about two dozen cookies, depending on how big you make them. I tend to make them smaller so that the mint covers the full cookie.

[cleo29]

Dec 11, 2019 13:53:59 GMT -5 @sameoldstory said:

I have this recipe from my great-great grandmother who was French.

INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

INSTRUCTIONS
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

***Her name was Nestle Tollhouse

Ugh, you Amiericans always butcher the French.

[crystald528]

Monster Cookie Bars - togetherasfamily.com/no-flour-monster-cookie-bars/

My favorite for donations for community meals, bake sales, etc. They make a huge amount of cookie bars and are pretty fast without having to divide into batches.

[jlt19]

I have a friend that makes chocolate chip cookies with maple syrup. Somehow she makes them thick and chewy and the best thing I've ever had. I tried them myself and it just wasn't the same. But I'm admittedly not a good baker anyway, so if you are, search for a recipe with maple syrup. They're amazing.

[Patsy Baloney]

These are my absolute favorite cookie, and I could smash a whole batch all by myself, Garfield-and-his-lasagna-style.

www.kingarthurflour.com/recipes/holiday-butter-cookies-recipe

I also really love cake mix cookies.

I've tried most of these, and they're all delicious, but the birthday cake mix cookies are my personal fav: tasty.co/compilation/cake-mix-cookies-9-ways

[vicky]

Vegan peanut butter cookies
Canola Oil
9.5 oz
Light brown sugar
1#2oz
Raw Sugar
6oz
Apple sauce
15oz
vanilla
1 tbsp
Peanut butter
1#2oz
AP
25.5 oz
BP
1 tbsp
Salt
1 tbsp
Chopped Peanuts
5.3 oz


Yields 30 (2 oz) cookies

In an extra large bowl, mix together the Applesauce, peanut butter, canola oil, and sugars.
In a separate bowl, sift together the dry ingredients and then combine with with liquids.
Scoop onto parchment lined cookie trays.
Bake at 325* for 16 minutes, rotating half way

The easiest, best cookie ever. Can substitute cup4cup 1:1 for Gluten free.

[isabel]

Soft Gingerbread

1 C Granulated Sugar
1 C Grandma's Unsulphered Molasses
3/4 C Unsalted Butter
1/2 C Hot Water
2 Eggs
1 tbsp. Baking Soda
1 tbsp. Ground Cinnamon
1/2 tbsp. Salt
1 1/2 tbsp. Ground Ginger
6 C All-Purpose Flour

Preheat oven to 350 degrees.
Combine first four ingredients, rinse molasses out of cup with the hot water. Add the eggs and mix.
Add the rest of the ingredients and mix well. (I usually take it out of the counter and hand knead it once the flour is mostly incorporated.) Refrigerate dough until firm.
Roll out and cut with a cookie cutter. Bake at 350 degrees for 10 minutes.

[picksthemusic]

I'm looking for the recipe I used last year to make molasses spice cookies that were amazing. I'm kicking myself for not at least writing down which recipe I used! Anyone have one for a molasses cookie with a strong ginger flavor that has a nice, dense chew?

[susiebw]

One of my favorites is the America's Test Kitchen triple chocolate cookies. SO good. I'm making them this week for a cookie swap. I usually make the dough, then roll them into balls and freeze that way, for simple pop-a-few-in-the-oven treats. A friend of ours used to just eat the frozen dough balls.

[So_Fetch]

My favorite cookie that everyone asks me to bring to events is Martha Stewart's Flourless Peanut Chocolate cookies - they are gluten free and super easy to make too.
www.marthastewart.com/318109/flourless-peanut-chocolate-cookies

My favorite holiday cookie is white chocolate dipped peppermint shortbread.
They are really cute and delish. I make mine in the shape of candy canes and then dip the stem only.
ohsweetbasil.com/white-chocolate-peppermint-shortbread/

[So_Fetch]

Dec 11, 2019 15:13:20 GMT -5 picksthemusic said:

I'm looking for the recipe I used last year to make molasses spice cookies that were amazing. I'm kicking myself for not at least writing down which recipe I used! Anyone have one for a molasses cookie with a strong ginger flavor that has a nice, dense chew?

This is my tried and true. They are so chewy and gingery. 
www.allrecipes.com/recipe/13810/rolled-molasses-sugar-cookies/

[TamiTaylor]

cbwm1 can you post your sugar cookie recipe again? It is my absolute favorite. Please and thank you.

[TR]

These taste like hot chocolate in cookie form. They are SO.GOOD.

1 box of Devils food cake mix
One egg
⅔ cup oil
Form into large-ish ball (like 1.5" - 2" diameter) , roll in sugar
Bake at 350 for 10 - 11 min. Do not overcook or they will dry out. If you're at altitude, you may have to mess with the recipe a bit to keep them from being too dry. I did in Red Lodge (~6,000') but unfortunately I don't remember exactly what I did.
Sprinkle sugar on top after cooking (while still hot)

[DotAndBuzz]

@sameoldstory , I started reading that, all interested, because the pastries in France were so different than what is here, and I was like "OOH! I can't WAIT to try this.....wait a minute...."





Anyways, my favorite of all time (and always gets rave reviews) is from Ina Garten:

barefootcontessa.com/recipes/salty-oatmeal-chocolate-chunk-cookies-1

Make sure you do room temp eggs (it does impact the way they bake). I just use Nestle semi-sweet chocolate chips instead of chopping up my own chocolate. And what takes it next level is to substitute dried Montmorency cherries (chopped) instead of cranberries. They're more subtle at first, and then almost juicy, and that with the chocolate and sea salt? Home run every time.

[calamity]

They are mostly butter and sugar, but OMG these are my fav

www.cookingclassy.com/butter-cookies/

[tacokick]

My family always makes black bottoms which aren’t cookies but perfect on a cookie plate! They freeze really well too.

[sangria]

Could someone please tell me how the hell to make sugar cookies for cutouts that don't get all puffed up and lose their shape in the oven?
I've tried a billion recipes that claim to fix this and not one has worked. It's annoying.

[meltoine]

Dec 11, 2019 16:43:06 GMT -5 sangria said:

Could someone please tell me how the hell to make sugar cookies for cutouts that don't get all puffed up and lose their shape in the oven?
I've tried a billion recipes that claim to fix this and not one has worked. It's annoying.

www.seriouseats.com/recipes/2016/12/rolled-sugar-cookie-recipe.html

They look exactly the same coming out as going in. They're perfect. Her icing is phenomenal too. The rum really makes a difference.

[circa1978]

Dec 11, 2019 16:43:06 GMT -5 sangria said:

Could someone please tell me how the hell to make sugar cookies for cutouts that don't get all puffed up and lose their shape in the oven?
I've tried a billion recipes that claim to fix this and not one has worked. It's annoying.

Your dough is likely way too warm. I roll out dough into sheets between waxed paper and stack in the freezer. Then I cut and stick them back in the freezer before cooking.

Bake at 350 is a solid cookie. I've never had it puff or expand. If it is happening with every recipe you use on every batch, I would also suspect user error like improper butter temp or measuring issues. 

[cbwm1]

Dec 11, 2019 15:37:18 GMT -5 TamiTaylor said:

cbwm1 can you post your sugar cookie recipe again? It is my absolute favorite. Please and thank you.

How do I post photos now that tinypic is dead?

[cbwm1]

Dec 11, 2019 16:43:06 GMT -5 sangria said:

Could someone please tell me how the hell to make sugar cookies for cutouts that don't get all puffed up and lose their shape in the oven?
I've tried a billion recipes that claim to fix this and not one has worked. It's annoying.

Girl, I got you. Hold on. My Nana’s recipe is fucking amazing and they hold their shape like MAGIC.

[cbwm1]

Dec 11, 2019 16:43:06 GMT -5 sangria said:

Could someone please tell me how the hell to make sugar cookies for cutouts that don't get all puffed up and lose their shape in the oven?
I've tried a billion recipes that claim to fix this and not one has worked. It's annoying.

1c sugar
1c softened butter
3oz cream cheese
1 egg yolk
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
2 1/2c flour

preheat to 375°

Combine everything BUT the flour and mix until it’s nice and smooth. Add flour gradually. 

section the dough into 3rds, wrap in plastic wrap and chill for about 30-45 minutes. Roll it out with a bit of flour. If it at all sticks to the rolling pin, it’s not cold enough. 

you cut it into whatever shapes, bake them for about 7-10 minutes. You want the bottoms to be *just* slightly golden brown. 

I swear on all that is holy that you’ll never want to make a different sugar cookie ever. 

[juliachild]

My favorite cookies thepioneerwoman.com/cooking/brown-sugar-oatmeal-cookies/

But really you should make buckeyes.

[simpsongal]

I have a lot of favorites, it just depends on your mood and taste preference.

www.marthastewart.com/343455/lemon-ginger-drop-cookies

Also cooks illustrated salted oat cookies

Those pecan balls (I think they’re called Italian wedding cookies).

Cooks has a tasty molasses spice crinkle cookie.

Ina garten macaroons dipped in chocolate

www.kingarthurflour.com/recipes/magic-in-the-middles-recipe