I’m always craving chewy chocolate chips cookies, but sometimes they just don’t feel festive enough. But if I bake one big cookie—with frosting and sprinkles on top for good measure—and call it a cake, I have the best of both worlds. It’s the perfect dessert for birthdays, graduation parties, and basically any time you want to say “Congrats!”

Tips for Beginners

• When measuring flour, use the spoon-and-level method. Simply add the flour to a dry measuring cup, and level it off the top. It should not be packed or heaping.
• Don’t over-mix the batter or it will become tough when it bakes in the oven, and we want to make sure it comes out soft and chewy!
• To soften the butter, it’s best to set the sticks out on the countertop for a couple of hours before using. If you’re in a time pinch, place them in the microwave for 5-10 seconds at a time until they become soft to the touch, but not melted.

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Cookie Cake Recipe

Make a soft and chewy cookie cake from scratch in under 1 hour with typical baking ingredients and a round cake pan. Chocolate chips and chocolate buttercream make this dessert party-ready!

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 10

Calories 586kcal

Author Krista Teigen

Equipment

• 9-inch Round Cake Pan

Ingredients

Cookie Cake:

• ¾ cup butter softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• 1½ teaspoons pure vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups chocolate chips

Chocolate Buttercream Frosting:

• ¼ cup butter softened
• 2 cups powdered sugar divided
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk
• colored sprinkles

Instructions

For the Cookie Cake:

• Preheat the oven to 350℉.
• In a large bowl, cream the butter and sugars with an electric mixer. Beat in the eggs and vanilla extract until incorporated.
  ¾ cup butter, ½ cup granulated sugar, ½ cup brown sugar, 2 eggs, 1½ teaspoons pure vanilla extract
• In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition. Stir the chocolate chips into the batter.
  2½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1¼ cups chocolate chips
  
• Press the dough into a 9-inch round cake pan.
  
• Bake for 15-20 minutes until the edges are golden brown.
  
• Let the cookie cake cool.

For the Frosting:

• For the frosting, beat the butter and 1 cup powdered sugar in a large bowl.
  ¼ cup butter, 2 cups powdered sugar
• Add in the cocoa powder, vanilla extract and whole milk. Then, beat until smooth.
  ⅓ cup unsweetened cocoa powder, 1 teaspoon pure vanilla extract, 2 tablespoons milk
• Add in the remaining powdered sugar, ½ cup at a time, beating until smooth after each addition. Beat in another tablespoon or 2 of milk if needed.
• Add the frosting to the cake by piping designs onto the cake, or simply spreading it over the top.
  
• Top the frosting with colorful sprinkles.
  colored sprinkles

Video

Notes

• I like whole milk for the frosting because it creates a thicker, creamier texture. You can substitute other milks or creams as needed, but you may get varying textures and consistencies.
• I made this recipe using a 9-inch round cake pan so you won’t need to buy a special pan just for this one dessert. Cookie cake pans are available, but you will need to adjust the baking time since they are usually in the 10-11 inch range.

Nutrition

Calories: 586kcal | Carbohydrates: 85g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 247mg | Potassium: 180mg | Fiber: 2g | Sugar: 57g | Vitamin A: 620IU | Calcium: 48mg | Iron: 2mg

How to Make a Cookie Cake Step-by-Step

Gather all your ingredients together.

Mix together the batter: Preheat the oven to 350℉. In a large bowl, use an electric mixer to cream ¾ cup of softened butter, ½ cup of granulated sugar, and ½ cup of brown sugar. Then beat in the 2 eggs and 1 ½ teaspoons of vanilla extract until incorporated.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Add the flour mixture to the bowl of wet ingredients, little by little, beating lightly after each addition. Then stir 1 ¼ cups of chocolate chips into the batter.

Transfer to a cake pan: Press the dough into a 9-inch round cake pan to create a flat, even layer. Sprinkle extra chocolate chips on top if desired, and gently press them into the dough.

Bake: Bake the chocolate chip cookie cake in a preheated oven for 15-20 minutes, or until the edges are golden brown. Let it cool in the pan while you make the frosting.

Make the frosting: Beat ¼ cup of softened butter and 1 cup of powdered sugar in a large bowl. Add in ⅓ cup of unsweetened cocoa powder, 1 teaspoon of pure vanilla extract, and 2 tablespoons of whole milk. Then, beat until smooth. Next, add in 1 more cup of powdered sugar (½ cup at a time, beating until smooth after each addition). Beat in another tablespoon or 2 of milk if needed.

Decorate: Remove the cookie cake from the pan once it has fully cooled. Then frost by piping designs on top, or simply spread it over the top. Finish with colorful sprinkles and other decorations if desired!

How to Store

This chocolate chip cookie cake can be stored at room temperature for 1 day, or for 3 days in the refrigerator, if frosted. Without frosting, it can be stored at room temperature up to 3-4 days.

Serving Suggestions

Slices of this homemade cookie cake always taste better with a glass of milk or a scoop of ice cream, especially when it’s served warm! If you don’t want to use the chocolate buttercream in the recipe card, use your favorite frosting (homemade or store-bought) instead. It also tastes great served with whipped cream, chocolate sauce, or even a little caramel drizzle.

More Celebratory Dessert Recipes To Try

Cakes + Cupcakes

Funfetti Sheet Cake

Desserts

Cosmic Brownies

Desserts

Lofthouse Cookies

Desserts

Oreo Cake (Creamy Oreo Poke Cake)

The post Cookie Cake appeared first on The Cookie Rookie®.

I love a classic gingerbread cookie, but these Christmas cutout cookies are even more fun to decorate. Topped with a rich and creamy royal icing, they’re beautifully vivid and flavorful, too! The cookies themselves are tender and sweet– a real crowd-pleaser. My family begs me to make these cookies every year, and my kids look forward to decorating them!

How to Store

Store leftover Christmas cutout cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. I recommend placing a piece of wax paper between each layer of cookies to prevent them from sticking together and ruining the icing. Let thaw overnight in the refrigerator before serving at room temperature.

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Christmas Cutout Cookies Recipe

These Christmas cutout cookies are light, chewy, and hold their shape beautifully in the oven. So fun to decorate with the whole family!

Step-by-step photos can be seen below the recipe card.

Course cookie, Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 42 cookies

Calories 133kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• Stand Mixer
• Baking Sheet
• Rolling Pin
• Cookie Cutters (assorted Christmas shapes)
• Piping Tip Set (optional)

Ingredients

For the Cookies

• 1 cup unsalted butter 226 grams, room temperature (2 sticks)
• 1 cup granulated sugar 200 grams
• 2 large eggs 100 grams, room temperature
• 1½ teaspoons pure vanilla extract 6 grams
• ¼ teaspoon almond extract 1 gram, optional
• 3¼ cups all-purpose flour 390 grams
• 1 teaspoon baking powder 4 grams
• 1 teaspoon kosher salt 3 grams

For the Frosting

• 3 cups powdered sugar 339 grams
• 2 tablespoons milk 28 grams
• 2 tablespoons light corn syrup 39 grams
• ½ teaspoon pure vanilla extract 2 grams
• Gel food coloring optional
• Sprinkles optional

Instructions

• Cream the butter and sugar together in a stand mixer. Add in the eggs, vanilla extract, and almond extract and mix to combine.
  1 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1½ teaspoons pure vanilla extract, ¼ teaspoon almond extract
  
• Add the flour, baking powder, and salt to the wet ingredients, mixing until incorporated.
  3¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
  
• Gather the dough into a round ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
  
• When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Roll out the dough to ¼-inch thickness on a floured surface.
• Use your favorite cookie cutters to cut out shapes from the dough. Transfer to the prepared baking sheet.
  
• Bake the cookies for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool.
  
• To make the icing, use a stand or hand mixer to combine the powdered sugar, milk, corn syrup, and vanilla extract.
  3 cups powdered sugar, 2 tablespoons milk, 2 tablespoons light corn syrup, ½ teaspoon pure vanilla extract
  
• If coloring the frosting, divide the icing into separate bowls and stir in a few drops of food coloring until your desired shade is reached.
  Gel food coloring
  
• Use a piping bag and tip or a regular sealable plastic bag with the corner cut off to pipe the icing onto the cookies. Top right away with sprinkles. The icing will harden in about 2 hours.
  Sprinkles
  

Notes

• Nutritional information does not include optional ingredients.

Storage: Store Christmas cutout cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 133kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 71mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 149IU | Calcium: 11mg | Iron: 1mg

How to Make Christmas Cutout Cookies Step by Step

Mix the Wet Ingredients: Cream 1 cup of unsalted butter and 1 cup of granulated sugar together in a stand mixer. Add in 2 large eggs, 1½ teaspoons of vanilla extract, and ¼ teaspoon of almond extract and mix to combine.

Add the Dry Ingredients: Add 3¼ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt to the wet ingredients, mixing until incorporated.

Chill the Dough: Gather the dough into a round ball, wrap it in plastic wrap, and refrigerate for at least 2 hours. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Cut the Cookies: Roll out the dough to ¼-inch thickness on a floured surface. Use your favorite cookie cutters to cut out shapes from the dough. Transfer to the prepared baking sheet.

Bake the Cookies: Bake the cookies for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool completely before icing them.

Make the Icing: Use a stand or hand mixer to combine 3 cups of powdered sugar, 2 tablespoons of milk, 2 tablespoons of light corn syrup, and ½ teaspoon of vanilla extract.

Color the Icing: Divide the icing into separate bowls and stir in a few drops of food coloring until your desired shade is reached.

Ice the Cookies: Use a piping bag and tip or a regular sealable plastic bag with the corner cut off to pipe the icing onto the cookies. Top right away with sprinkles. The icing will harden in about 2 hours.

More Christmas Cookie Recipes to Try!

Cookies

Marbled Christmas Butter Cookies Recipe

Cookies

Christmas Sugar Cookies

Cookies

Splatter Paint Christmas Cookies

Cookies

M&M Christmas Cookies

The post Christmas Cutout Cookies appeared first on The Cookie Rookie®.

I love pecan pie, but it can be a chore to make. These pecan pie cookies are like having a shortcut in the palm of my hand! The filling is so quick and easy to put together, and the dough is super simple, too! I get a perfect mouthful of pecan pie in every bite!

How to Store

Store leftover pecan pie cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving at room temperature.

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Pecan Pie Cookies Recipe

These pecan pie cookies are my new favorite Thanksgiving dessert. They're easy to make and the perfect size for just a taste!

Step-by-step photos can be seen below the recipe card.

Course cookie, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 20 cookies

Calories 273kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• Hand Mixer
• Cookie Portion Scoop
• Baking Sheet

Ingredients

For the Cookies

• ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
• ½ cup brown sugar 107 grams
• ¼ cup granulated sugar 50 grams
• 1 large egg 50 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• 2 cups all-purpose flour 240 grams
• 1 teaspoon baking powder 4 grams
• ½ teaspoon kosher salt

For the Filling

• 6 tablespoons unsalted butter 85 grams (¾ stick)
• ¾ cup brown sugar 160 grams
• 1½ cups chopped pecans 171 grams
• ⅓ cup heavy cream 76 grams
• ½ teaspoon pure vanilla extract 2 grams
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon kosher salt

Instructions

• Preheat the oven to 350°F.
• In a large bowl, using a hand mixer, cream the butter and sugars together.
  ¾ cup unsalted butter, ½ cup brown sugar, ¼ cup granulated sugar
• Beat in the egg and vanilla extract until incorporated.
  1 large egg, 1 teaspoon pure vanilla extract
  
• In a separate bowl whisk together, the flour, baking powder, and salt.
  2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
  
• Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition.
  
• Use a cookie scoop, to drop balls of dough, about 2 tablespoons in size, on a large baking sheet. Roll into balls.
  
• Use the back of a measuring spoon to make an indent in each ball.
  
• In a saucepan, melt the butter. Then, stir in the brown sugar and pecans until the sugar is incorporated.
  6 tablespoons unsalted butter, ¾ cup brown sugar, 1½ cups chopped pecans
  
• Stir in the heavy cream, vanilla extract, cinnamon, nutmeg, and salt.
  ⅓ cup heavy cream, ½ teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon kosher salt
  
• Spoon the filling into the middle of each cookie.
  
• Bake for 9-10 minutes.
  
• Let the cookies cool for few minutes on the baking sheet. Then transfer to a cooling rack to cool completely.

Notes

Storage: Store pecan pie cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 273kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 104mg | Potassium: 76mg | Fiber: 1g | Sugar: 16g | Vitamin A: 394IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg

How to Make Pecan Pie Cookies Step by Step

Mix the Wet Ingredients: Preheat your oven to 350°F. In a large bowl, using a hand mixer, cream ¾ cup of unsalted butter, ½ cup of brown sugar, and ¼ cup of granulated sugar together. Beat in 1 large egg and 1 teaspoon of vanilla extract until incorporated.

Whisk the Dry Ingredients: In a separate bowl whisk together, 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt.

Mix the Dough: Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition.

Scoop the Dough: Use a cookie scoop, to drop balls of dough, about 2 tablespoons in size, on a large baking sheet. Roll into balls.

Indent the Dough: Use the back of a measuring spoon to make an indent in each ball.

Mix the Filling: In a saucepan, melt 6 tablespoons of unsalted butter. Then, stir in ¾ cup of brown sugar and 1½ cups of chopped pecans until the sugar is incorporated.

Add the Cream: Stir in ⅓ cup of heavy cream, ½ teaspoon of pure vanilla extract, ½ teaspoon of ground cinnamon, ⅛ teaspoon of ground nutmeg, and ⅛ teaspoon of kosher salt.

Fill the Cookies: Spoon the filling into the middle of each cookie.

Bake the Cookies: Bake for 9-10 minutes. Let the cookies cool for a few minutes on the baking sheet. Then transfer to a cooling rack to cool completely.

More Cookie Recipes to Try!

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Hershey Kiss Cookies

Desserts

Cake Mix Cookies

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Applesauce Chocolate Chip Cookies Recipe

Desserts

Gooey Butter Cookies

The post Pecan Pie Cookies appeared first on The Cookie Rookie®.

These pumpkin cookie bars are my festive fall take on a classic chocolate chip cookie bar. I enriched the batter with real pumpkin puree and pumpkin pie spices to really bring the autumn flavor. They bake up a beautiful orange color and are the perfect autumn treat!

How to Store and Reheat

Store leftover pumpkin cookie bars in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.

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Pumpkin Cookie Bars Recipe

These pumpkin cookie bars are thick, chewy, and full of pumpkin flavor. Filled with pie spice and chocolate chips, they're so yummy!

Step-by-step photos can be seen below the recipe card.

Course cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 bars

Calories 340kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan
• Hand Mixer

Ingredients

• 1 cup unsalted butter 226 grams, melted (2 sticks)
• 1 cup brown sugar 213 grams
• ¾ cup granulated sugar 150 grams
• 1¼ cups pumpkin puree 284 grams — NOT pumpkin pie filling!
• 1 large egg 50 grams
• 2 teaspoons pure vanilla extract 8 grams
• 2½ cups all-purpose flour 300 grams
• 1 tablespoon pumpkin pie spice 9 grams
• 1 teaspoon baking soda 6 grams
• ½ teaspoon kosher salt
• 1 cup semisweet chocolate chips 170 grams

Instructions

• Preheat the oven to 350°F. Grease a 9×13-inch baking pan and set aside.
• In a large bowl, cream the butter and sugars using a hand mixer.
  1 cup unsalted butter, 1 cup brown sugar, ¾ cup granulated sugar
  
• Beat in the pumpkin puree, egg, and vanilla extract until incorporated.
  1¼ cups pumpkin puree, 1 large egg, 2 teaspoons pure vanilla extract
  
• In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
  2½ cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon kosher salt
  
• Add the flour mixture to the wet ingredients, and beat lightly until just combined.
• Fold in the chocolate chips.
  1 cup semisweet chocolate chips
  
• Pour the batter into the prepared baking pan.
  
• Bake for 25-30 minutes until a toothpick comes out clean.
  
• Let the bars cool before slicing.

Notes

Storage: Store pumpkin cookie bars in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

Nutrition

Serving: 1bar | Calories: 340kcal | Carbohydrates: 46g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 154mg | Potassium: 154mg | Fiber: 2g | Sugar: 28g | Vitamin A: 3357IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

How to Make Pumpkin Cookie Bars Step by Step

Cream the Butter and Sugars: Preheat your oven to 350°F, grease a 9×13-inch baking pan, and set aside. In a large bowl, cream 1 cup of unsalted butter, 1 cup of brown sugar, and ¾ cup of granulated sugar together using a hand mixer.

Add the Pumpkin: Beat in 1¼ cups of pumpkin puree, 1 large egg, and 2 teaspoons of vanilla extract until incorporated.

Whisk the Dry Ingredients: In a separate bowl whisk together 2½ cups of all-purpose flour, 1 tablespoon of pumpkin pie spice, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt.

Mix the Batter: Add the flour mixture to the wet ingredients, and beat lightly until just combined. Fold in 1 cup of semisweet chocolate chips.

Fill the Pan: Pour the batter into the prepared baking pan.

Bake the Bars: Bake for 25-30 minutes until a toothpick comes out clean. Let the bars cool before slicing.

More Pumpkin Dessert Recipes to Try!

All Pumpkin

Brownies and Bars

Pumpkin Brownies

Holiday Recipes

Pumpkin Ice Cream

Desserts

Pumpkin Crisp

Holiday Recipes

Pumpkin Pie Monkey Bread Recipe

The post Pumpkin Cookie Bars appeared first on The Cookie Rookie®.

Apple cider is one of my favorite fall flavors, so I knew I needed to get it into a cookie ASAP! Reducing the cider into a concentrated and full-bodied syrup is the best way to get maximum cider flavor into these cookies, and let me tell you, these cookies are so tasty! Mixed with an array of warming spices, they are the ultimate autumn dessert!

How to Store and Reheat

Store leftover apple cider cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month. Let thaw at room temperature before enjoying at room temp or gently warmed in the microwave.

Serving Suggestions

These apple cider cookies are the ultimate apple-flavored fall dessert. They’re great all by themselves or served with a scoop of vanilla or pumpkin ice cream.

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Apple Cider Cookies Recipe

These apple cider cookies are made with homemade apple cider syrup and an apple cider glaze for a punchy autumnal flavor!

Step-by-step photos can be seen below the recipe card.

Course cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 20 cookies

Calories 144kcal

Author Laurel Perry

Equipment

• Stand Mixer
• Baking Sheet
• Cookie Portion Scoop

Ingredients

• 2 cups apple cider 454 grams
• 1 cinnamon stick optional
• 1 whole clove optional
• 1 (1-inch) strip orange peel optional
• 2 cups all-purpose flour 240 grams
• 1 teaspoon ground cinnamon 3 grams
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ½ teaspoon baking soda 3 grams
• ½ teaspoon kosher salt
• ½ cup unsalted butter 113 grams, room temperature (1 stick)
• ½ cup light brown sugar 100 grams
• ¼ cup granulated sugar 50 grams
• 1 large egg 50 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams

For the Icing

• ½ cup powdered sugar 57 grams
• 1 tablespoon apple cider 14 grams, more as needed
• Pinch ground cinnamon optional

Instructions

• In a small saucepan, combine the apple cider, cinnamon stick, clove, and orange zest. Bring to a boil and reduce to a simmer. After 5 minutes remove the cinnamon stick, clove, and orange zest. Continue simmering until the apple cider has reduced to ¼ cup, about 10-15 more minutes. Set aside to cool completely.
  2 cups apple cider, 1 cinnamon stick, 1 whole clove, 1 (1-inch) strip orange peel
  
• In a large bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking soda, and salt. Set aside.
  2 cups all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ½ teaspoon baking soda, ½ teaspoon kosher salt
  
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
  ½ cup unsalted butter, ½ cup light brown sugar, ¼ cup granulated sugar
  
• Mix in the egg, vanilla extract, and ¼ cup reduced apple cider. Scrape down the sides as needed.
  1 large egg, 1 teaspoon pure vanilla extract
  
• Add in the flour and mix on low until combined.
• Cover and refrigerate the dough for 1 hour.
  
• Preheat the oven to 350°F. Line a sheet pan with parchment paper.
• Using a cookie scoop, scoop and roll the cookies into balls. Arrange on the baking sheet leaving 2 inches of room around each cookie.
• Bake for 9-11 minutes or until the edges are set. Remove from the oven and cool for 5 minutes on the sheet pan. Transfer the cookies to a wire rack to cool completely.
  
• Once the cookies are cooled, whisk together the icing ingredients. Add more apple cider as needed to achieve your desired consistency.
  ½ cup powdered sugar, 1 tablespoon apple cider, Pinch ground cinnamon
• Drizzle the icing over the cookies and let sit for 30 minutes to set up. Serve.
  

Video

Nutrition

Serving: 1cookie | Calories: 144kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 93mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 156IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg

How to Make Apple Cider Cookies Step by Step

Reduce the Cider: In a small saucepan, combine 2 cups of apple cider, 1 cinnamon stick, 1 whole clove, and 1 (1-inch) strip of orange peel. Bring to a boil and reduce to a simmer. After 5 minutes remove the cinnamon stick, clove, and orange zest. Continue simmering until the apple cider has reduced to ¼ cup, about 10-15 more minutes. Set aside to cool completely.

Whisk the Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground allspice, ¼ teaspoon of ground nutmeg, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt. Set aside.

Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together ½ cup of unsalted butter, ½ cup of light brown sugar, and ¼ cup of granulated sugar until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.

Add the Egg, Vanilla, and Cider: Mix in 1 large egg, 1 teaspoon of pure vanilla extract, and the ¼ cup of reduced apple cider. Scrape down the sides as needed.

Chill the Dough: Add in the flour mixture and mix on low until combined. Cover and refrigerate the dough for 1 hour. Preheat the oven to 350°F. Line a sheet pan with parchment paper.

Bake the Cookies: Using a cookie scoop, scoop and roll the cookies into balls. Arrange on the baking sheet leaving 2 inches of room around each cookie. Bake for 9-11 minutes or until the edges are set. Remove from the oven and cool for 5 minutes on the sheet pan. Transfer the cookies to a wire rack to cool completely.

Ice the Cookies: Once the cookies are cooled, whisk together ½ cup of powdered sugar, 1 tablespoon of apple cider, and a pinch of ground cinnamon. Add more apple cider as needed to achieve your desired consistency. Drizzle the icing over the cookies and let sit for 30 minutes to set up. Serve.

More Cookie Recipes to Try!

Browse All Cookies

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Applesauce Chocolate Chip Cookies Recipe

The post Apple Cider Cookies appeared first on The Cookie Rookie®.

I haven’t been able to stop thinking about Swig sugar cookies since I first tasted one. Unfortunately, they haven’t made it over to Missouri yet. But the more I thought about it, the more I knew I simply could not go without. I developed this recipe to mimic that tender, crackly-textured cookie with the signature pink buttercream.

What’s in This Swig Cookies Recipe?

• Flour: All-purpose flour gives these cookies structure.
• Baking Soda: Helps the cookies rise in the oven.
• Cream of Tartar: A secret ingredient that makes these cookies chewy and soft rather than crispy.
• Fats: Unsalted butter and vegetable oil pull double-duty to keep these cookies moist, tender, and chewy.
• Sugar: Granulated and powdered sugar combine to sweeten the cookies.
• Milk: Adds moisture to the cookies.
• Eggs: Add richness and help bind the dough together.
• Sour Cream: Adds a touch of tangy flavor to the frosting.
• Vanilla: Pure vanilla extract enhances the sweetness of the frosting.
• Food Coloring: Pink (or red!) food coloring gives these cookies their classic appearance.

Tips for Success

• The secret to that crackly appearance is rolling the cookies in granulated sugar and pressing them down flat before baking. I used a drinking glass to squish mine down.
• For a thicker icing, add more powdered sugar. For a thinner icing, add a little more milk.

How to Store

Store homemade Swig cookies in an airtight container or Ziplock bag at room temperature for up to 2 days, or in the refrigerator for up to 4 days. These cookies are best enjoyed at room temperature.

Freeze Swig sugar cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Store the cookies in an airtight container or Ziplock bag with wax paper between to protect the frosting for up to 1 month. Let thaw at room temperature before enjoying.

Serving Suggestions

Being from a famous soda chain, I’d be remiss not to recommend enjoying these pink sugar cookies with a carbonated beverage. Yes, it’s sweet on sweet, but now is not the time to worry about calories and carbohydrates! If you’re feeling a little naughty, a dark cherry cream soda cocktail, raspberry Italian cream soda, or alcoholic rootbeer float will give you that Swig-plus experience.

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Swig Sugar Cookies Recipe

These scooped and pressed sugar cookies have the best texture, the best flavor, and the best pink frosting on top!

Step-by-step photos can be seen below the recipe card.

Course cookie, cookies, Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 24 cookies

Calories 425kcal

Author Laurel Perry

Equipment

• Kitchen Scale (optional)
• 2 Baking Sheet
• Stand Mixer
• Cookie Portion Scoop

Ingredients

For the Cookies

• 5½ cups all-purpose flour 660 grams
• ½ teaspoon baking soda 3 grams
• ½ teaspoon cream of tartar 2 grams
• 1 teaspoon kosher salt 3 grams
• 1 cup unsalted butter 226 grams, softened (2 sticks)
• ¾ cup vegetable oil 150 grams
• 1¾ cups granulated sugar 350 grams, divided
• ¾ cup powdered sugar 85 grams
• 2 tablespoons milk 28 grams
• 2 large eggs 100 grams

For the Frosting

• ½ cup unsalted butter 113 grams, room temperature (1 stick)
• 2 tablespoons sour cream 28 grams, room temperature
• 4 cups powdered sugar 452 grams
• 1 teaspoon kosher salt 3 grams
• 1 teaspoon pure vanilla extract 4 grams
• 3-4 tablespoons milk 43-57 grams (as needed)
• Pink food coloring (red also works)

Instructions

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
• In a large bowl, whisk the flour, baking soda, cream of tartar, and salt together.
  5½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, 1 teaspoon kosher salt
  
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, 1¼ cup granulated sugar, and powdered sugar until combined, scraping down the bowl as needed.
  1 cup unsalted butter, ¾ cup vegetable oil, 1¾ cups granulated sugar, ¾ cup powdered sugar
  
• Add in the milk and eggs. Mix until combined, again scraping down the bowl.
  2 tablespoons milk, 2 large eggs
  
• Add in the flour and mix on medium-low until just combined.
  
• Add the remaining ½ cup sugar to a small bowl.
  1¾ cups granulated sugar
• Using a large cookie scoop, scoop and roll cookies that are about 3 tablespoons of dough. Roll the cookies in the sugar and line them up on the sheet pan about 3 inches apart.
  
• Spray the bottom of a glass with nonstick spray. Press down on each cookie until they are about ½ inch thick. The edges will crack – that is what we are going for!
  
• Bake for 8-10 minutes until the edges are set. The center of the cookie will not be fully baked – that is okay. Let the cookies cool on the cookie sheet for 5 minutes. Transfer them to a wire rack to cool completely.
• While the cookies are cooling, make the frosting. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sour cream until smooth and creamy, scraping the bowl as needed.
  ½ cup unsalted butter, 2 tablespoons sour cream
  
• Add in the powdered sugar and salt, mixing until combined.
  4 cups powdered sugar, 1 teaspoon kosher salt
  
• Add in the milk and vanilla and mix again. Add pink or red food coloring until your desired color is achieved. These cookies are usually a pale pink.
  1 teaspoon pure vanilla extract, 3-4 tablespoons milk, Pink food coloring
  
• Frost cooled cookies with an offset spatula or butter knife. Serve and enjoy!
  

Video

Notes

• To speed up the cooling process, place the cookies in the fridge.
• You can freeze the cookie dough in balls after step 7 for up to 3 months. Let thaw overnight in the refrigerator before pressing and baking.

Storage: Store Swig cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 425kcal | Carbohydrates: 60g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 227mg | Potassium: 57mg | Fiber: 1g | Sugar: 38g | Vitamin A: 388IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg

How to Make Swig Cookies Step by Step

Whisk the Dry: Preheat your oven to 350°F. Line 2 baking sheets with parchment paper and set aside. In a large bowl, whisk 5½ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of cream of tartar, and 1 teaspoon of kosher salt together.

Cream the Fat and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup of unsalted butter, oil, 1¼ cups of granulated sugar, and ¾ cup of powdered sugar until combined, scraping down the bowl as needed.

Add the Wet: Add in 2 tablespoons of milk and 2 large eggs. Mix until combined, again scraping down the bowl.

Make the Dough: Add in the flour and mix on medium-low until just combined.

Scoop and Roll: Add the remaining ½ cup sugar to a small bowl. Using a large cookie scoop, scoop and roll cookies that are about 3 tablespoons of dough. Roll the cookies in the sugar and line them up on the sheet pan about 3 inches apart.

Press and Bake: Spray the bottom of a glass with nonstick spray. Press down on each cookie until they are about ½ inch thick. The edges will crack – that is what we are going for! Bake for 8-10 minutes until the edges are set. The center of the cookie will not be fully baked – that is okay. Let the cookies cool on the cookie sheet for 5 minutes. Transfer them to a wire rack to cool completely.

Beat the Dairy: While the cookies are cooling, make the frosting. In the bowl of a stand mixer fitted with the whisk attachment, beat ½ cup of unsalted butter and 2 tablespoons of sour cream until smooth and creamy, scraping the bowl as needed.

Add the Sugar: Add in 4 cups of powdered sugar and 1 teaspoon of kosher salt, mixing until combined.

Color the Frosting: Add in the 3-4 tablespoons of milk and 1 teaspoon of pure vanilla extract and mix again. Add pink or red food coloring until your desired color is achieved.

Frost the Cookies: Frost cooled cookies with an offset spatula or butter knife. Serve and enjoy!

More Sugar Cookie Recipes We Love

• Soft Sugar Cookies
• Lofthouse Cookies
• Christmas Sugar Cookies
• Chocolate Sugar Cookies
• Frosted Sugar Cookie Bars
• Splatter Paint Christmas Cookies

The post Swig Cookies (Pink Sugar Cookies) appeared first on The Cookie Rookie®.

Why We Love This Hermit Cookies Recipe

These cookies are chewy, gooey, and warmly spiced, plus they keep well for a long time. What more could you want in a Christmas cookie? Send some to even your most distant of relatives!

Baking the dough as a bar (instead of individual cookies) helps it to get the perfect texture you’d expect from traditional hermit cookies. And using molasses is the only way to get that delightfully rich sweetness!

Variations on Spiced Hermit Cookie Bars

For even more molasses flavor, swap out the granulated sugar for dark brown sugar. And feel free to swap out the raisins for your favorite dried fruit, like apricots, cherries, or crystallized ginger. You can also mix in chopped nuts, like pecans or walnuts.

How to Store

Store leftover hermit cookies in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. Let come to room temperature or gently microwave to re-soften before enjoying.

How to Freeze 

Freeze hermit cookie bars in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

Serve these spiced hermit cookies with a warm and comforting drink, like crockpot eggnog, Instant Pot apple cider, or spiked chai. You can also drizzle them with a simple glaze made from 1 cup of powdered sugar and 2-4 tablespoons of water (pictured below).

More Molasses Cookie Recipes To Try

• Molasses Cookies
• Ginger Cookies
• Gingerbread Cookies
• Oatmeal Cream Pies

Print

Hermit Cookies Recipe

Rich molasses, fruity raisins, and cozy spices add the most comforting flavor to these traditional hermit cookie bars!

Step-by-step photos can be seen below the recipe card.

Course cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24 cookies

Calories 152kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• Hand Mixer
• Baking Sheet

Ingredients

• ½ cup unsalted butter 113 grams, room temperature (1 stick)
• 1 cup granulated sugar 200 grams
• ⅓ cup unsulphured molasses 113 grams
• 2 large eggs 100 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• 2½ cups all-purpose flour 300 grams
• 1 teaspoon baking powder 4 grams
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 1 cup raisins 149 grams

Instructions

• Preheat oven to 350°F.
• Use a hand mixer to cream the butter, sugar, and molasses together.
  ½ cup unsalted butter, 1 cup granulated sugar, ⅓ cup unsulphured molasses
• Beat in the eggs and vanilla extract.
  2 large eggs, 1 teaspoon pure vanilla extract
  
• In a separate bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, and cloves together.
  2½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
• Add the wet ingredients to the dry ingredients as you beat the mixture on low.
• Mix in the raisins.
  1 cup raisins
  
• Divide the dough into 2 sections (about 494 grams each), and form each section into a log about 12 inches long.
• Place the logs lengthwise on a large baking sheet. Then, flatten the logs to about ¾-inch thickness.
  
• Bake for 18-20 minutes, or until the logs are puffed up and have slight cracks in the middle.
• Let cool before slicing into rectangles on the diagonal.
  

Notes

Storage: Store leftover hermit cookies in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. Freeze for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 152kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 76mg | Potassium: 140mg | Fiber: 1g | Sugar: 12g | Vitamin A: 141IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1mg

How to Make Hermit Cookies Step by Step

Mix the Wet Ingredients: Preheat your oven to 350°F. Use a hand mixer to cream ½ cup of room temperature unsalted butter, 1 cup of granulated sugar, and ⅓ cup of unsulphured molasses together. Then beat in 2 large eggs and 1 teaspoon of pure vanilla extract.

Make the Dough: In a separate bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of kosher salt, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ⅛ teaspoon of ground cloves. Add the wet ingredients to the dry ingredients as you beat the mixture on low. Then fold in 1 cup of raisins.

Shape the Dough: Divide the dough into 2 sections (about 494 grams each), and form each section into a log about 12 inches long. Place the logs lengthwise on a large baking sheet. Then, flatten the logs to about ¾-inch thickness.

Bake, Cool, and Slice: Bake for 18-20 minutes, or until the logs are puffed up and have slight cracks in the middle. Let cool before slicing into rectangles on the diagonal.

The post Hermit Cookies appeared first on The Cookie Rookie®.

Why We Love This Oatmeal Cranberry Cookie Recipe

When you’re feeling the holiday spirit, make this festive take on classic oatmeal chocolate chip cookies with dried cranberries and white chocolate chips. They’re perfectly chewy with a hint of warm cinnamon! We make these every year around Thanksgiving to get into that holiday state of mind.

Variations on White Chocolate Cranberry Oatmeal Cookies

• You can make these cookies with salted butter (just omit the kosher salt), and quick oats if that’s what you have on hand.
• Use any dried fruit and any flavor of chocolate chips you’ve got in the pantry, too.
• For gluten-free cookies, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour, and be sure to use certified gluten-free oats.

How to Store and Reheat 

Store leftover oatmeal cranberry cookies in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. Serve at room temperature or gently warmed in the microwave.

How to Freeze 

Freeze white chocolate cranberry oatmeal cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 2 months. Let thaw at room temperature before enjoying.

Serving Suggestions

Serve these cookies alongside a glass of homemade oat milk for a delicious after-school snack! Or sandwich two oatmeal cranberry cookies with vanilla frosting, red velvet ice cream, or pumpkin ice cream to create delicious cookie sandwiches.

More Cranberry Cookie Recipes To Try

• Cranberry Bliss Bars
• Cranberry Orange Biscotti
• Christmas Cowboy Cookies

Print

Oatmeal Cranberry Cookie Recipe

Dried cranberries, oats, white chocolate chips, and cinnamon and nutmeg create the most cozy and delicious flavor for these chewy cookies!

Step-by-step photos can be seen below the recipe card.

Course cookie, cookies, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 24 cookies

Calories 171kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• Baking Sheet
• Cookie Portion Scoop

Ingredients

• ¾ cup unsalted butter room temperature (1½ sticks)
• ¾ cup brown sugar 160 grams
• 1 large egg 50 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• 1½ cups all-purpose flour 180 grams
• ½ teaspoon baking soda 3 grams
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1½ cups rolled oats 150 grams
• 1 cup dried cranberries 114 grams
• ⅔ cup white chocolate chips 113 grams, optional (can sub semisweet chips)

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  
• Use a hand mixer to cream the butter and sugar together until fluffy.
  ¾ cup unsalted butter, ¾ cup brown sugar
• Beat in the egg and vanilla extract until combined.
  1 large egg, 1 teaspoon pure vanilla extract
• In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg together.
  1½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
• Add the flour mixture to the wet ingredients. Beat until just combined.
• Use a spatula to stir in the oats, cranberries, and chocolate chips if using.
  1½ cups rolled oats, 1 cup dried cranberries, ⅔ cup white chocolate chips
  
• Use a 1-tablespoon cookie scoop to portion out the dough onto the prepared baking sheet.
  
• Bake for 8-10 minutes until the edges are slightly browned.

Notes

• In a pinch, you can use quick oats instead of old-fashioned oats, but your cookies may be drier.
• Be sure to measure your dry ingredients using the spoon and level method to prevent dense, dry cookies.
• If your cookies are spreading in the oven, feel free to chill the dough for up to 30 minutes before baking.
• These cookies are finished baking when the edges start to brown. The middles will not be fully set, but they should not be raw either. They will continue to firm up as they cool.

Storage: Store oatmeal cranberry cookies in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 3 weeks, or in the freezer for up to 2 months.

Nutrition

Serving: 1cookie | Calories: 171kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 82mg | Potassium: 58mg | Fiber: 1g | Sugar: 13g | Vitamin A: 190IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 1mg

How to Make Oatmeal Cranberry Cookies Step by Step

Prep Your Materials: Preheat your oven to 350°F, then line a baking sheet with parchment paper and set aside.

Make the Cookie Dough: Use a hand mixer to cream ¾ cup of unsalted butter and ¾ cup of brown sugar together until fluffy, then beat in 1 large egg and 1 teaspoon of pure vanilla extract until combined. In a separate bowl, whisk together 1½ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of kosher salt, ½ teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Next, add the flour mixture to the wet ingredients, and beat until just combined. Use a spatula to stir in 1½ cups of rolled oats, 1 cup of dried cranberries, and ⅔ cup of white chocolate chips if using.

Bake the Cookies: Use a 1-tablespoon cookie scoop to portion out the dough onto the prepared baking sheet, and bake for 8-10 minutes, until the edges are slightly browned.

The post Oatmeal Cranberry Cookies appeared first on The Cookie Rookie®.

Why We Love This Chocolate Crinkle Cookie Recipe

We love a chocolate-y cookie around here, and these classic crinkle cookies are so easy to make!

• Fudgy. The combination of cocoa powder, granulated and brown sugar, and vegetable oil results in a wonderfully rich texture reminiscent of brownies.
• Moist. The brown sugar, vegetable oil, and eggs keep these cookies extra soft.
• Crinkly. As balls of cookie dough bake and spread in the oven, the powdered sugar coating cracks apart, creating the “crinkled” texture.

Variations on Crinkle Chocolate Cookies

There are so many ways to change up these chocolate crinkles. For a festive twist, add a teaspoon of peppermint or orange extract to the dough. You can also swirl ½ cup of peanut butter into the dough, or some chopped nuts for a nutty twist. For a warming spice, add a teaspoon of ground cinnamon and a pinch of cayenne pepper to the dough. Yum!

How to Store and Reheat 

Store leftover chocolate crinkle cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy at room temperature.

How to Freeze 

Freeze crinkle cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw at room temperature before enjoying.

Serving Suggestions

These chewy chocolate crinkle cookies are great dipped in a warming cup of malted hot chocolate or a chocolate coffee. For a bit of extra sweetness, slather them with some vanilla frosting or chocolate buttercream.

More Chocolate Cookie Recipes To Try

• Chocolate Gooey Butter Cookies
• Chocolate Sugar Cookies
• Brownie Cookies
• Chocolate Thumbprint Cookies
• Chocolate Vanilla Pinwheel Cookies
• Chocolate Cake Mix Cookies

Print

Chocolate Crinkle Cookies Recipe

Double the chocolate and make these soft and chewy crinkle cookies for an indulgent treat that's super easy to make!

Step-by-step photos can be seen below the recipe card.

Course cookies, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 20 cookies

Calories 135kcal

Author Laurel Perry

Equipment

• Kitchen Scale (optional)
• 2 Baking Sheet

Ingredients

• 1 cup all-purpose flour 120 grams
• ½ cup unsweetened cocoa powder 42 grams
• 1 teaspoon baking powder 4 grams
• ¼ teaspoon kosher salt
• ½ cup granulated sugar 100 grams
• ¼ cup brown sugar 53 grams
• ¼ cup vegetable oil 50 grams
• 2 large eggs 100 grams
• 1 teaspoon pure vanilla extract 4 grams
• ½ teaspoon espresso powder 1 gram, optional
• ½ cup mini chocolate chips 89 grams, optional
• 1 cup powdered sugar 113 grams, for coating the cookies

Instructions

• In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt together.
  1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon kosher salt
  
• In a separate large bowl, whisk the granulated sugar, brown sugar, oil, eggs, vanilla, and espresso powder together.
  ½ cup granulated sugar, ¼ cup brown sugar, ¼ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon espresso powder
  
• Add the dry ingredients to the wet and stir until just combined. Add in the chocolate chips and mix until they are evenly distributed. Try not to overmix the dough.
  ½ cup mini chocolate chips
  
• Cover and chill for at least 2 hours.
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• Roll the cookie dough into 1-inch round balls. Coat the cookies in powdered sugar and place them 2 inches apart on the prepared baking sheets.
  1 cup powdered sugar
  
• Bake for 8-10 minutes until the edges of the cookies are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  

Video

Notes

• The espresso powder is optional, but it gives the cookies an extra chocolatey flavor.
• If your cookies chill longer than 2 hours, you may need to let the dough sit at room temperature for 5-10 minutes to make it scoopable for rolling.

Storage: Store chocolate crinkle cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 135kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 62mg | Potassium: 51mg | Fiber: 1g | Sugar: 16g | Vitamin A: 37IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 1mg

How to Make Chocolate Crinkle Cookies Step by Step

Whisk the Dry Ingredients: In a medium bowl, whisk 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and ¼ teaspoon of kosher salt together.

Mix the Wet Ingredients: In a separate large bowl, whisk ½ cup of granulated sugar, ¼ cup of brown sugar, ¼ cup of vegetable oil, 2 large eggs, 1 teaspoon of pure vanilla extract, and ½ teaspoon of espresso powder together.

Chill the Dough: Add the dry ingredients to the wet and stir until just combined. Add in ½ cup of mini chocolate chips and mix until they are evenly distributed. Try not to overmix the dough. Cover and chill for at least 2 hours.

Form the Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll the cookie dough into 1-inch round balls. Coat the cookies in 1 cup of powdered sugar and place them 2 inches apart on the prepared baking sheets.

Bake the Cookies: Bake for 8-10 minutes until the edges of the cookies are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The post Chocolate Crinkle Cookies appeared first on The Cookie Rookie®.

Why We Love This M&M Christmas Cookie Recipe

• Tender. Adding cornstarch to the dough is my secret for soft, thick cookies that don’t spread.
• Festive. Red and green candies make these M&M cookies fun for the holidays.
• Flavorful. Butter, brown sugar, and vanilla extract add so much flavor to these cookies.

Variations on Christmas M&M Cookies

You can make these Christmas cookies even more festive by swapping out the chocolate chips for peppermint or Andes mint chocolate chips! You could also fold in some red and green sprinkles to really drive the holiday theme home.

How to Store

Store leftover M&M Christmas cookies in an airtight container or Ziplock bag at room temperature for up to 3 days, or in the refrigerator.

How to Freeze

Freeze Christmas M&M cookies in an airtight container or Ziplock bag in the refrigerator for up to 1 month. Let thaw overnight in the refrigerator or for a few hours at room temperature before enjoying.

Serving Suggestions

Serve these candy-filled Christmas cookies with a glass of whole or oat milk for Santa Claus! Or enjoy them dipped in a warm cup of peppermint hot chocolate. They also make great festive ice cream sandwiches with my favorite red velvet ice cream between them. Yum!

More Christmas Cookie Recipes To Try

• Peanut Butter Kiss Cookies
• Gingerbread Cookies
• Coconut Macaroons
• Linzer Cookies
• Riscotti Cookies
• Shortbread Cookies
• Molasses Cookies
• Snickerdoodles
• Browse all Christmas Cookie recipes!

Print

M&M Christmas Cookies Recipe

Whip up these soft-baked cookies filled with M&Ms and chocolate chips for an easy Christmas treat!

Step-by-step photos can be seen below the recipe card.

Course cookie, cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 29 minutes minutes

Servings 16

Calories 296kcal

Author Becky Hardin

Equipment

• Kitchen Scale (optional)
• Hand Mixer
• Baking Sheet
• Cookie Portion Scoop

Ingredients

• 2⅓ cups all-purpose flour 280 grams
• 1 teaspoon baking soda 6 grams
• 1½ teaspoons cornstarch 5 grams
• ½ teaspoon kosher salt
• ¾ cup unsalted butter 170 grams, melted (1½ sticks)
• ¾ cup light brown sugar 160 grams
• ½ cup granulated sugar 100 grams
• 2 large eggs 100 grams, room temperature
• 2 teaspoons pure vanilla extract 8 grams
• ½ cup semisweet chocolate chips 85 grams
• 10 tablespoons red and green M&M's 106 grams, divided (½ cup + 2 tablespoons for topping)

Instructions

• In a small mixing bowl, combine the flour, baking soda, cornstarch, and salt with a whisk. Set aside.
  2⅓ cups all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons cornstarch, ½ teaspoon kosher salt
  
• In a medium mixing bowl with a hand mixer, beat the butter, brown sugar, and granulated sugar.
  ¾ cup unsalted butter, ¾ cup light brown sugar, ½ cup granulated sugar
  
• Add the eggs and vanilla. Mix until combined.
  2 large eggs, 2 teaspoons pure vanilla extract
  
• Add the dry mixture, and mix with a large spoon or rubber spatula until completely combined.
  
• Fold in the chocolate chips and M&M's.
  ½ cup semisweet chocolate chips, 10 tablespoons red and green M&M's
  
• Cover and chill for at least 1 hour to prevent the cookies from spreading.
• Preheat oven to 325°F and line a large baking sheet with parchment paper.
• Use a cookie scoop to measure 3 tablespoons of dough. Roll into a smooth ball. Place 6 on each baking sheet.
  
• Bake for 12-14 minutes, or until the edges begin to brown.
• While the cookies are still warm, press in the remaining M&M's in (just for looks).
  
• Allow the cookies to cool for 10 minutes before transferring to a wire cooling rack.

Notes

• Take the eggs out of the refrigerator about 30 minutes before making the cookie dough. Room temperature eggs incorporate more easily into the cookie dough.
• Before serving or storing, let the cookies cool completely.

Storage: Store M&M Christmas cookies in an airtight container or Ziplock bag at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. 

Nutrition

Serving: 1cookie | Calories: 296kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 161mg | Potassium: 77mg | Fiber: 1g | Sugar: 24g | Vitamin A: 323IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 2mg

How to Make M&M Christmas Cookies Step by Step

Whisk the Dry Ingredients: In a small mixing bowl, combine 2⅓ cups of all-purpose flour, 1 teaspoon of baking soda, 1½ teaspoons of cornstarch, and ½ teaspoon of kosher salt with a whisk. Set aside.

Cream the Butter and Sugar: In a medium mixing bowl with a hand mixer, beat ¾ cup of room temperature unsalted butter, ¾ cup of light brown sugar, and ½ cup of granulated sugar.

Add the Eggs and Vanilla: Add 2 large room temperature eggs and 2 teaspoons of pure vanilla extract. Mix until combined.

Make the Dough: Add the dry mixture, and mix with a large spoon or rubber spatula until completely combined.

Chill the Dough: Fold in ½ cup of semisweet chocolate chips and ½ cup of red and green M&M’s. Cover and chill for at least 1 hour to prevent the cookies from spreading.

Roll into Balls: Preheat your oven to 325°F and line a large baking sheet with parchment paper. Use a cookie scoop to measure 3 tablespoons of dough. Roll into a smooth ball. Place 6 on each baking sheet.

Bake the Cookies: Bake for 12-14 minutes, or until the edges begin to brown. While the cookies are still warm, press in the remaining 2 tablespoons of M&M’s in (just for looks). Allow the cookies to cool for 10 minutes before transferring to a wire cooling rack.

The post M&M Christmas Cookies appeared first on The Cookie Rookie®.