Thumbprint Cookies

Thumbprint Cookies are buttery, shortbread cookies with jam or jelly in the center. You can use grape, strawberry, apricot or any flavor jam or jelly that you like best. 

The secret to making the best Thumbprint Cookies is not to overbake them. Just bake them until the bottoms are lightly browned, and the tops are set. If you overbake them, they become hard, dry and crunchy, and you'll be disappointed.

Directions

1 c. butter softened
2/3 c. sugar cream together
1 egg
1 tsp. vanilla
1/2 tsp. salt
2 1/3 c. flour
jelly or jam

Directions

Preheat oven to 375°. Lightly spray a cookie sheet or line it with parchment paper. Set aside.

In a mixing bowl, combine the butter and sugar together. Cream the mixture until light and fluffy.

Add in the egg and vanilla.  Beat well until thoroughly combined. 

With your mixer set on low, stir in salt and the flour.

Scoop out a tablespoon of cookie dough using a cookie scoop or a measuring tablespoon.  Roll the dough between the palms of your hand into a ball. Roll the balls in sugar and them on the prepared cookie sheet. 

Using your thumb or a tablespoon, make an indention in the center of each cookie dough ball. So not press so hard that you go all the way through the pan.

Spoon about a 1/2 teaspoonful of jelly or jam in the center of each cookie.

Bake for 8 to 10 minutes, or until the bottoms of the cookies are lightly browned.

Allow the cookies to cool on the baking sheet for about 10 minutes. Transfer the cookies to a cooling rack to finish cooling.  Store the cookies in an airtight container or cookie jar.

Chocolate Sugar Cookies

Soft Chocolate Sugar Cookies

If you are craving chocolate in a cookie, then this recipe will satisfy you. These are the classic sugar cookies, but they have chocolate in the ingredient list. They stay soft and chewy.

Ingredients

1 c. butter, room temperature
2 c. brown sugar
2 eggs
3 tsp. vanilla
1 2/3 c. flour
1 1/4 c. cocoa powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder

Directions

Preheat oven to 350°.

In a mixing bowl, beat the butter, and brown sugar together until light and smooth.  

Add the eggs, one at a time, beating well after each addition.

Pour in the vanilla, and mix well.

In another bowl, combine cocoa powder, flour, baking soda, salt and baking powder.  You can sift the ingredients together. If you don't have a sifter, you can use a whisk to mix the dry ingredients together and lighten it up.

Add the flour mixture into the butter, stirring until just combined. Do not over mix. 

In a small bowl, mix 1/2 cup sugar and 2 teaspoon cocoa powder. Set aside.

Scoop some dough up with a regular tablespoon. Roll the dough into balls.

Dip the dough balls in the sugar, cocoa mixture. 

Place the cookie balls on a cookie sheet, leaving about 2 inches of space between each one. Dip the bottom of a glass in the cocoa sugar mixture, then press the cookies down. 

Bake for 8 to 10 (or longer, depending on your oven), until the tops are cracked looking. The cracks will still look wet, but remove them from the oven.  If you bake the cookies until they are dry looking, they will be hard, and not soft and chewy.

Notes

If you like nuts, you can add some chopped walnuts or peanuts to the batter.

You can sprinkle a dusting of powdered sugar over the tops of the warm cookies.

Soft Chewy Ginger Molasses Cookies

Ginger cookies are our favorite cookies to make and eat. We love the ginger and molasses flavor, and the soft, chewy texture. 

Ingredients

3/4 c. shortening
3/4 c. brown sugar
1 egg
1/2 c. molasses
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. baking soda
1/4 tsp. salt
2 1/2 c. flour
granulated sugar

Directions

Set oven to 350°. Lightly grease the cookie sheets. Or you can line them with parchment paper.

In a large bowl, combine shortening and brown sugar.  Cream until light and fluffy.

Beat in egg. Mix well. 

Pour in molasses. Beat until thoroughly combined.

Stir in cinnamon, ginger, nutmeg, cloves, baking soda and salt.  Mix thoroughly.

Stir in the flour, mixing until combined.

Cover the dough and place in the refrigerator for about an hour, otherwise the dough will be too sticky to roll into balls. 

Add granulated sugar in a bowl or low sided dish. You need this sugar to roll the dough balls in before baking. 

Remove dough from the refrigerator. Remove about a tablespoon and a half of cookie dough. Roll the dough between the palms of your hands.  

Roll the dough balls in the sugar and place the balls on a cookie sheet.  Put 12 dough balls on the prepared cookie sheet.  Do not flatten the cookies. They spread out as they bake.

 Bake for 8 to 12 minutes, or until done. Allow the cookies to cool on the baking sheet for a couple of minutes before you transfer them to a cooling rack.  Store in an airtight container.

Sugar Cookies

Sugar cookies are one of our favorite cookies.  Especially around Christmas time.

Ingredients

1 1/2 c. butter
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. buttermilk
3 tsp. baking powder
1 tsp. baking soda
6 c. flour

Directions

Heat oven to 350°. Grease a cookie sheet or line the cookie sheet with a silpat.

In a mixing bowl, cream the butter, and sugar until light and fluffy.  

Add in the eggs, one at a time, beating well after each addition. 

Pour in the buttermilk and mix in well. 

Stir in the baking powder, baking soda, and flour.  Mix until smooth.

Roll the dough into balls between the palms of your hand. Place on a prepared cookie sheet about 3-inches apart. Dip the bottom of a glass in sugar.  Press the sugared bottom on the cookie top and press down, so the cookies have a flat top.  Sprinkle with sugar or colored sugar.

Bake for 5-10 minutes, or until the sides just start to turn brown.

Remove to a cooling rack and allow the cookies to cool.   Or at least try to wait that long.

Coconut Raspberry Drops

 The holiday season is here and it is time to start baking some delicious treats.  These coconut cookies are tender with flavorful raspberry preserves in the center.  They are easy to make and will disappear just as fast.

Ingredients

1/3 c. butter, softened
3 oz. cream cheese
3/4 c. brown sugar
1 egg
2 tsp. orange juice
1 tsp. almond extract
1 tsp. vanilla
1 1/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 3/4 c. sweetened shredded coconut, divided
1 c. raspberry preserves

Directions

Set oven to 350°.  Get 1 or 2 ungreased cookie sheets. 

In a mixing bowl, combine butter, cream cheese, and sugar. Cream until light and fluffy.

Beat in egg, orange juice, almond and vanilla extract. 

Gradually mix in baking powder, salt and flour. 

Stir in 3 cups coconut. Mix well.

Cover the bowl with a sheet of plastic wrap.  Place in the refrigerator until the mixture is easy to handle. This takes about 30 minutes or so. 

Take a tablespoonful of cookie dough and form into a 1-inch ball between the palms of your hands.   Roll the balls in the remaining coconut. 

Place the balls on a cookie sheet. Using your finger, or the handle of a wooden spoon, make a deep indention in the center of each dough ball. 

Bake for 8 to 10 minutes, or until the cookie edges start to turn a light brown color.  Cool 60 seconds. If the indention has closed or become smaller, use the wooden spoon handle to gently make the indention big again. 

Remove cookies to a wire rack.  Fill the indention with raspberry preserves, strawberry jam, or the flavor you like best in preserves or jam.  Cool completely.

 Frosted Jumbo Pumpkin Cookies

Pumpkin is not just for making pies. They make delicious cookies as well. These cookies are big and full of flavor!

Ingredients

1 c. butter, softened
1 c. sugar
1 c.  brown sugar
1 (15 oz.) can pumpkin
1 egg
1 tsp. vanilla
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/8 tsp. cloves
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
2 c. flour
1 c. oatmeal
2 c. chocolate chips
1 c. walnuts, chopped (optional)

Frosting

8 oz. cream cheese, softened
1/2 c. butter, softened
3 3/4 c. powdered sugar
1 tsp. vanilla

Directions

Preheat oven to 350°.  Line 2 cookie or baking trays with parchment paper.

In a large mixing bowl, cream butter, sugar and brown sugar until light and fluffy. 

Add pumpkin and vanilla.  Mix thoroughly.

Add cinnamon, baking soda, salt, baking powder and flour.  Stir in the oatmeal. 

Mix in the chocolate chips and walnuts if desired.

Drop by 1/4 cupfuls onto a baking sheet, keeping the cookies at least 2-inches apart. 

Bake 12 to 15 minutes or until edges are lightly browned, and the cookies are firm. Remove the cookies from cookie sheets and place onto wire racks to cool. 

Mix frosting, if desired.

In a small bowl, combine cream cheese and butter.  Beat until light and fluffy. You can tint with orange food coloring if desired.

Add the powdered sugar, and vanilla, beating until smooth.  Spread over cooled cookies.

Soft Pumpkin Cookies

Fall is in the air, and that means it is time for pumpkins. These Pumpkin Cookies stay soft, and they simply melt in your mouth.  Delicious goodness in every bite!

Ingredients

1/2 c. shortening or butter
1 c. sugar
1/2 c. brown sugar
1 c. pumpkin
1 egg
1 tsp. vanilla
1 tsp. soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 to 1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 1/2 c. flour
1 c. raisins (optional)
1 c. white chocolate chips (optional)
1/2 c. nuts  (optional)

Frosting

1/4 c. brown sugar
1/4 c. butter, softened
3 Tbs. milk
1 tsp. vanilla
2 c. powdered sugar

Directions

Preheat oven to 350°.  Grease baking sheets.

In a mixing bowl, combine shortening, and sugar together. Cream until light and fluffy.

Beat in pumpkin, egg, and vanilla. Mix thoroughly until combined.

Add soda,  baking soda, cinnamon, nutmeg, salt, and flour.  Mix well.   

Stir in raisins and nuts if desired.

Drop by rounded tablespoon onto prepared baking sheets.  

Bake for 15 to 18 minutes, or until edges are firm.  Cool on baking sheet for about 2 minutes before removing to a wire rack. 

Make frosting if desired.

In a small saucepan, combine butter and brown sugar.  Stir until melted and smooth over low heat. 

Transfer this to a mixing bowl.  Stir in milk and vanilla.  

Add powdered sugar, beating until smooth. If the mixture is too thin, add more powdered sugar. If the mixture is too thick, add more milk.  

Spread over cookie tops.  You may sprinkle more cinnamon over the top of the frosting if desired.

No Bake Butterscotchies

This is a simple and easy recipe to make no bake cookies.  It only takes about 10 minutes to whip up a batch of these cookies, and they disappear almost as fast.

Ingredients

1/2 c. evaporated milk
3/4 c. brown sugar
2 Tbs. butter
1 (6 oz.) pkg. butterscotch morsels
1 tsp. vanilla
2 c. crisp ready to eat cereal
1 1/4 c. flaked coconut
1/2 c. chopped walnuts

Directions

 Line your counter or cookie sheets with waxed paper. You will need this done before you start to cook, because the mixture hardens rather quick.  

Combine the evaporated milk, brown sugar and butter in a 2-quart saucepan.  Stirring constantly, bring to a boil. Continue to boil, stirring constantly, for 2 minutes. Remove from heat.

Add the butterscotch morsels, and vanilla.  Stir until the butterscotch morsels melt, and the mixture is smooth.

Stir in cereal, coconut, and walnuts.  Mix thoroughly.

Working quickly at this stage, drop spoonfuls of the cookie dough onto waxed paper. The cookies will start hardening pretty fast at this point. Set them in a location where it is cool, so they will set up sooner. Enjoy.

 Macadamia Nut Cookies with Chocolate Chips

This is a really easy recipe and the cookies are delicious.  If you don't have macadamia nuts, you can use walnuts, or you can leave them out if you don't like nuts.  No chocolate chips? No problem. You can use white chocolate, or peanut butter chips.

Ingredients

1 c. butter, room temperature
3/4 c. brown sugar
3/4 c. granulated sugar
2 egg
1 1/2 tsp. vanilla or use 1/2 tsp. vanilla and 1/2 tsp. almond extract
1 tsp. baking soda
1/2 tsp. salt
2 1/4 c. flour
1 c, macadamia nuts, chopped
1 c. chocolate chips, semisweet or milk chocolate, or peanut butter, or white chocolate chips

Directions

Preheat oven to 350°. 

In a large mixing bowl, cream butter, brown sugar and granulated sugar together until light and fluffy.

Add the egg and vanilla.  Beat for 2 minutes on medium speed.  

Add the vanilla and mix well.

Gradually stir in baking soda, salt, and flour.  Mix until thoroughly combined.

Stir in the macadamia nuts and chocolate chips. 

Drop by teaspoonfuls onto ungreased cookie sheets. 

Bake for about 6 minutes. Remove from oven when the edges just begin to turn brown. Remove from oven and leave them on the baking sheet for 1 minute, so they can set and not be too soft.  Place the cookies on a wire rack to cool.

Irish Cream Cappuccino Cowboy Cookies

Irish Cream Cappuccino Cowboy Cookies are thick, chewy and delicious!  They are very versatile because you can add nuts, coconut, a mixture of different baking chips or even bits of toffee. 

This cookie recipe is one of my most requested recipes.  They never last long at our house, and every one wants our recipe.
 

Ingredients

1 c. butter, softened 

1 c. white sugar 

1 c. packed brown sugar 

2 eggs, room temperature

1 tsp. vanilla extract 

2 Tbs. Irish Cream Cappuccino (optional)

1 tsp. baking powder 

1 tsp. baking soda 

1/2 tsp. salt

2 c. all-purpose flour

2 c. rolled oats 

1 c. semisweet chocolate chips or bittersweet, white chocolate or even butterscotch chips
1 c. raisins (optional)

Directions

Preheat oven to 350°. Grease the baking sheets. 
 

In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. 

Beat in the eggs, one at a time, then add the vanilla. 

Stir in the Irish Cream Cappuccino, baking soda, baking powder, salt, and flour. Mix to combine. 

Add the rolled oats. 

Stir in the chocolate chips and/or raisins by hand, using a wooden spoon.

Drop by rounded tablespoonfuls onto the prepared baking sheets. You can also roll the dough between the palms of your hands to form round balls for a more even cookie.

Bake for 6 to 10 minutes.  Remove from the oven when edges are golden. 

Allow cookies to cool on baking sheets for 5 minutes before placing them on a cooling rack.

Pineapple Raisin Drop Cookies

Surprise your family and friends with these easy to make, delicious pineapple, raisin cookies. These drop cookies stay moist.

Ingredients

1/2 c. soft butter or margarine
1 c. brown sugar
1 egg
1 tsp. vanilla
3/4 c.  crushed pineapple, undrained
1 tsp. baking soda
1/2 tsp. soda
1/2 tsp salt
2 c. flour
1/2 c. raisins
1/2 c. walnuts (optional)

Directions

Preheat oven to 375°. Grease cookie sheets.

In a mixing bowl, beat butter and brown sugar until light and fluffy. 

Beat in egg and vanilla.

Add pineapple and mix thoroughly.

Add baking soda, soda, and salt. Mix in the flour. Mix well.

Stir in raisins and walnuts.  

Drop by spoonfuls, 2 inches apart, on prepared cookie sheets. 

Bake for 12 to 15 minutes, or until lightly browned.

Remove cookies and cool on racks.

 Toffee Almond Sandies

 Combine almonds and toffee bits to make a delicious tasting cookie. These are so good

 Ingredients

1 c. butter, softened
1 c. granulated sugar
1 c. powdered sugar
1 c. oil, vegetable
1 tsp. almond extract or vanilla
2 eggs, room temperature
1 tsp. cream of tartar
1 tsp baking soda
1 tsp. salt
3 1/2 c. all-purpose flour
1 c. whole wheat flour
2 c. almonds, chopped
1 (8 oz.) pkg. English toffee bits
granulated sugar for rolling the cookie dough balls in

Directions

Preheat oven to 350°. 

In a large mixing bowl, cream butter, sugar and powdered sugar together until light and fluffy.

Pour in the oil and almond or vanilla extract and mix until combined. Add eggs, one at a time, beating well after each addition. 

Turn the mixer to low. Add cream of tartar, baking soda and salt. 

Gradually add the all-purpose flour, and wheat flour. Mix well. 

Stir in almonds and toffee bits. 

Take about a teaspoon of dough and roll it between the palms of your hands. The balls should be about 1-inch. Or the size of a walnut.  If the dough is too sticky to work with, place in the refrigerator for an hour or two to firm up.  Roll the balls into a bowl of granulated sugar.

Place on cookie sheets and flatten the tops with a fork like you would with peanut butter cookies.

Bake 12 to 14 minutes, or until lightly browned.  Let the cookies cool on the cookie sheets for 3 minutes, then remove them to a wire rack to cool. Store in an airtight container.

Soft Chewy Peanut Butter Cookies

One of our favorite cookies to make and eat are Peanut Butter cookies. This recipe makes up a batch of peanut butter cookies that are soft and chewy.  I came across the written recipe tucked into one of my mother's cookbooks.

Ingredients

1 c. butter, softened
1 c. peanut butter, creamy
1 1/4 c. granulated sugar, divided
1 c. brown sugar
1 tsp. vanilla
3 eggs
2 tsp. baking soda
1/4 tsp. salt
4 c. flour
1 c. peanut butter chips
1/4 c. sugar, for rolling the dough in

Directions

Preheat oven to 375°.  Lightly grease or spray a cookie sheet to keep the cookies from sticking, or line a cookie sheet with parchment paper.  

Cream together butter, peanut butter, 1 cup granulated sugar and brown sugar.

Add eggs, one at a time, beating well after each. Stir in vanilla.

Mix in baking soda, salt and flour. 

Stir in peanut butter chips by hand with a wooden spoon.

Roll some dough between the palms of your hands into 1 1/2-inch balls.  You may want to refrigerate the dough if it sticks too much to your hands.

Place 1/4 cup granulated sugar in a small bowl. Roll the dough balls in the sugar. 

Place the cookie dough balls on a baking sheet.  Bake for 7 to 9 minutes.  Remove from oven before they turn brown.  Leave them on the cookie sheet for 5 minutes to set up, so you can remove them and place them on a cooling rack.  It is important not to over bake the cookies, so they will remain very soft.

Dishpan Cookies

 You will need a big bowl or clean dishpan to mix up these cookies. This recipe gives you a big supply of cookies if you need to bake cookies for a large group of people. Of course, they work equally well to bake them up and store in the freezer for your own family, too. That way, you just bring out the cookies as needed. 

Ingredients

2 c. brown sugar
2 c. granulated sugar
2 c. vegetable oil,  margarine or butter
4 eggs
2 tsp. vanilla
2 tsp. soda
1/4 tsp. baking powder
1 tsp. salt
4 c. flour
1 1/2 c. oatmeal
1 c. chopped pecans or walnuts (optional)
1 c. chopped dates (optional)
1 c. raisins (optional)
2 c. coconut
4 c. cornflakes
1 (6 oz.) pkg chocolate chips

Directions

Cream brown sugar, granulated sugar, vegetable oil, eggs and vanilla together until light and fluffy.

Stir in soda, baking powder, salt and flour until thoroughly combined.

Add oatmeal, nuts, dates, raisins, coconut, cornflakes and chocolate chips.  Mix well.

Bake at 350° for 8 to 10 minutes, or until edges are lightly browned. Cool on wire racks.

 Oatmeal Crispies

Oatmeal Crispies are one of my family's favorite cookies to bake and eat.  They are quick and easy to mix up and the dough will keep in the refrigerator for 2 weeks or more.  That way you can have delicious, fresh baked cookies right out of the oven whenever you want. The recipe calls for shortening, but you can use equal amounts of butter and shortening for a delicious butter flavor.  

Ingredients

1 c. shortening
1 c. white sugar
1 c. brown sugar
2 egg
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 3/4 c. flour
3 c. quick-cooking oatmeal
1/2 c. nuts, chopped (Optional)
1/2 c. raisins (Optional)

Directions

Preheat oven to 350°.

Cream shortening, white sugar and brown sugar until light and fluffy.

Beat in eggs, one at a time, beating well after each addition. Mix in the vanilla.

Add the salt, baking soda, nutmeg, and cinnamon and mix well.

Gradually add the flour.   Stir in the quick-cooking oatmeal and the nuts.

Drop by tablespoonfuls about 2-inches apart onto ungreased cookie sheets. Flatten lightly with a fork like you do with peanut butter cookies. 

Bake for 10-12 minutes, or until lightly browned. Allow to cool a couple of minutes before removing to finish cooling on wire racks.

Iced Pumpkin Cookies

Ingredients

1/2 c. butter, soft
1 1/2 c. sugar
1 c. canned pumpkin
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt

Icing

2 c. powdered sugar
3 Tbs. milk
1 Tbs. melted butter
1 tsp. vanilla

Directions

Preheat oven to 350°. Grease the cookie sheets, or line the pans with parchment paper or a Silicon liner.

Cream butter and sugar until light and fluffy. Stir in the pumpkin.

Add the egg and vanilla. Beat well until creamy.

Mix in the baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Add the flour, mixing until thoroughly combined.

Drop by spoonfuls onto a cookie sheet. You can also roll the spoonful of dough between the palms of your hands to make them more uniform.

Bake for 9 to 15 minutes, or until edges are firm.  We like a softer cookie, so we bake ours until the tops are no longer shiny or wet looking.

Cool on a wire rack. Frost when the cookies are completely cool. 

** Variations:

You can also add 1 cup white chocolate chips to the mixture and or 1 cup chopped walnuts.

Frosting

In a large bowl, combine the powdered sugar, milk, butter and vanilla. Beat until smooth. If the mixture is too thin, add a little more powdered sugar. Or if the mixture is too thick, add a little more milk.

Drizzle the frosting with a fork over the top of each cookie.