Old-Fashioned Cake-like Sugar Cookies

An easy, old-fashioned cookie recipe that requires no rolling, just a simple glass and a little sugar.

These soft, cake-like sugar cookies are one of those old-fashioned recipes that bring back wonderful memories. When I was growing up, we made these cookies often because they were so easy to prepare. Best of all, there was no rolling out the dough or cutting cookies with cookie cutters.  We saved that for Christmas baking.

Instead, we used a simple glass to press each cookie out on the baking sheet. We would dip the bottom of the glass in sugar and then gently press the dough. My mom had a special glass she got from Duz laundry soap. Back then, companies sometimes offered beautiful dishes, glasses, and other household items as premiums with their products. Mom would keep buying the laundry soap until she had a nice set or until they stopped making the glasses!

The glasses were a beautiful dark gold color with patterns on the sides.  The bottom of the glass had a flower pattern, and that was  perfect for pressing out these cookies. It left the prettiest little design on the tops of each  cookie.

Those little details are what make old family recipes so special. Every time I make these cookies, I think about Mom, that pretty gold glass, and the simple traditions we had growing up.  In fact, we still use those glasses today.  Isn't it sad that companies do not do this anymore?  Back then they appreciated people buying their products.  Now it is a different story and not really memorable.

Ingredients:

1 1/2 c. sugar
1 c. butter
2 eggs
1/2 c. sour cream
1 to 2 tsp. vanilla
1 tsp. baking soda
2 2/3 c. flour

Directions:

Heat oven to 350° F.   A lightly greased or parchment lined baking sheet.

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.

Mix in the sour cream and vanilla until well combined.

Stir in the baking soda. Gradually add the flour, mixing gently just until the dough comes together. Do not overmix, as this can make the cookies tough.

Cover the bowl with plastic wrap and refrigerate the dough for 30 to 60 minutes. Chilling makes the dough easier to handle and press.

Using a spoon or cookie scoop, place the chilled dough onto the prepared baking sheet, leaving space between the cookies.

Place a little granulated sugar in a shallow dish. Dip the bottom of a drinking glass into the sugar, then gently press each mound of dough to flatten it. Dip the glass in sugar between cookies to keep it from sticking.

Bake at 350°F for 8 to 10 minutes, or until the cookies look set and the edges are just beginning to turn golden brown. Do not overbake. The cookies should remain soft and cake-like.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Best Success:

• Use softened butter. It should be soft enough to cream easily with the sugar but not melted.
• Don't skip the chilling time. The dough is soft, and chilling makes it much easier to scoop and press.
• Don't overmix the flour. Mix just until the flour disappears. Overmixing can result in tougher cookies.
• Keep the glass sugared. Dip the bottom of the glass in sugar before pressing each cookie. This helps prevent sticking and adds a little sweetness to the tops. 
• Watch the baking time carefully. These cookies are meant to be soft and cake-like. Take them out when they are set and the edges are only just beginning to brown.

Variations and Substitutions:

• Vanilla: Use 1 teaspoon for a mild vanilla flavor or 2 teaspoons for a more pronounced vanilla flavor.
• Sour cream: Full-fat plain Greek yogurt can be used in place of the sour cream, although the texture may be slightly different.
• Sugar topping: Instead of plain granulated sugar, try colored sanding sugar or coarse sugar for a festive look.
• Citrus: Add 1 teaspoon of finely grated lemon or orange zest for a fresh citrus flavor.
• Almond: Replace 1/2 teaspoon of the vanilla with almond extract for a subtle almond flavor.
• Decorative tops: Use different patterned glasses to create different designs on the cookies.

Serving Suggestions:

These cookies are wonderful served with a cup of coffee, tea, or a cold glass of milk. They also make a lovely addition to a Christmas cookie tray, church supper, family gathering, or old-fashioned dessert table.

For an especially nostalgic presentation, arrange them on a vintage plate or serving dish and let the simple pressed design be part of their charm.

How to Store:

• Room Temperature: Store the cooled cookies in an airtight container at room temperature for 3 to 5 days.
• Freezer:  You can also freeze the unbaked dough. Wrap it well and freeze for up to 2 months. Thaw the dough in the refrigerator before scooping and baking.
• For Longer Storage: Place the cookies in an airtight freezer-safe container with parchment paper between the layers and freeze for up to 2 to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions:

Can I make these cookies without chilling the dough?

Chilling is recommended because the dough is quite soft. It makes the cookies much easier to scoop and press with the glass.

Why do you dip the glass in sugar?

The sugar keeps the glass from sticking to the dough while also giving the tops of the cookies a light sprinkling of sweetness.

Can I use a patterned glass?

Absolutely! That's actually part of the charm of this recipe. A glass with a design on the bottom can leave a pretty pattern on each cookie.

Why are my cookies tough?

The most likely causes are overmixing the dough or overbaking the cookies. Mix the flour in just until combined and remove the cookies from the oven as soon as they are set and the edges are beginning to turn golden.

Can I use Greek yogurt instead of sour cream?

Yes. Plain full-fat Greek yogurt can be substituted for the sour cream, although the finished cookies may have a slightly different texture.

A Taste of Fall: Mom's Cinnamon Sugar Pumpkin Cookies

A treasured family recipe filled with pumpkin, warm spices, and sweet cinnamon sugar.

Today marks my 1,003rd published recipe on Money Saving Recipes! I want to take a moment to express my heartfelt gratitude to everyone who has visited my blog, tried my recipes, shared them with others, or simply stopped by to read. Thank you for being part of this journey!

Even though it isn't officially fall yet, you can feel the change in the air. Today, the rain is gently falling from the sky, helping prepare everything for the changing seasons.

This is the time of year when I start thinking about pumpkins. Not just pumpkin pie, but all the other delicious treats you can make with pumpkin.

My mom used to make these wonderful pumpkin cookies. They had a rich pumpkin flavor, with all those delicious warm spices mixed in. She would form the dough into balls and roll them in a cinnamon sugar mixture before baking. They were so good!

Recently, I came across her handwritten recipe tucked inside an old recipe book. She had been using it to mark the page of another recipe she wanted to try. What a treat it was to find it again!

These cookies bring back sweet memories of my mom and her love of cooking. I hope you enjoy making them as much as I do, and that they become a family favorite in your home, too.

Ingredients:

For the Pumpkin Cookies:
1 1/2 c. brown sugar
1/2 c. butter, softened to room temperature
1 c. pumpkin puree
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. all spice
1/4 tsp. cloves 
2 1/2 c. flour

For the Cinnamon Sugar Coating:
2 Tbs. brown sugar
2 Tbs. granulated sugar
1 tsp. cinnamon 

Directions:

 Preheat the oven to 350°F. Lightly grease your baking sheets or line them with parchment paper.

In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.

Mix in the pumpkin puree, egg, and vanilla extract until smooth and well combined.

Stir in the baking soda, baking powder, cinnamon, nutmeg, ginger, salt, all spice, and cloves.  Mix until thoroughly combined. 

Gradually blend the flour into the pumpkin mixture, mixing just until everything is combined. The dough will be soft, but it should hold its shape when rolled into a ball. If it is too soft to handle, refrigerate it for 15–20 minutes.

In a small bowl, combine the brown sugar, granulated sugar, and cinnamon. Stir until evenly mixed.

Scoop out the dough using a tablespoon or cookie scoop. Gently roll each portion between your palms to form a ball.

Roll each ball in the cinnamon sugar mixture until coated on all sides.

Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 12–15 minutes, or until the edges are set and firm. For a slightly crisper cookie, bake a little longer, keeping a close eye on them to prevent overbaking.

Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool.

Enjoy these delicious pumpkin cookies with a cup of coffee, tea, or a glass of cold milk!

Tips for Best Success:

• Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which will change the flavor and sweetness of the cookies.
• Use softened butter. Butter that is soft enough to beat easily will help create a smooth, well-combined dough.
• Measure the flour carefully. Too much flour can make the cookies dry. Spoon flour into your measuring cup and level it off rather than packing it down.
• Chill the dough if needed. Pumpkin cookie dough can be soft because of the moisture in the pumpkin. Refrigerating it for 15–20 minutes can make it easier to roll.
• Make evenly sized cookies. Using a tablespoon or cookie scoop helps the cookies bake at about the same rate.
• Leave space between the cookies. About 2 inches gives them room to bake without running together.
• Watch the baking time. For soft cookies, remove them when the edges are set. They will continue to firm up as they cool.
• Let them cool before storing. Allowing the cookies to cool completely helps prevent condensation from making them soggy.

Variations and Substitutions:

• Add chopped nuts: Stir in 1/2 cup of chopped pecans or walnuts for a little crunch.
• Add chocolate chips: Mix in 1/2 cup of chocolate chips for a delicious pumpkin and chocolate combination.
• Add raisins: Stir in 1/2 cup of raisins for a traditional, old-fashioned touch.
• Make them extra cinnamony: Add a little extra cinnamon to the coating if you enjoy a stronger cinnamon flavor.
• Try a different spice blend: If you don't have all the individual spices, you can substitute pumpkin pie spice for the cinnamon, nutmeg, ginger, allspice, and cloves. The flavor will vary depending on the blend. Keep the salt, baking soda, and baking powder as written.
• Adjust the coating: You can use all granulated sugar in the cinnamon sugar mixture if you don't have brown sugar available. The brown sugar adds a little extra caramel-like flavor.

Serving Suggestions:

These cinnamon sugar pumpkin cookies are delicious on their own, but here are a few ways to enjoy them:

Serve with:

• A hot cup of coffee or tea on a cool fall morning.
• Enjoy with a glass of cold milk for an afternoon snack.
• Add them to a fall dessert tray with apple crisp, brownies, or other homemade cookies.
• Serve them after dinner as a simple seasonal dessert.
• Pack them in lunchboxes or take them along for an autumn outing.

They are also a lovely homemade treat to share with family, friends, and neighbors.

How to Store:

• Room temperature: Once completely cooled, store the cookies in an airtight container at room temperature. For the best quality, enjoy within 3 to 4 days.
• Refrigerator: If your kitchen is particularly warm or you prefer to refrigerate them, store the cookies in an airtight container. Allow them to come to room temperature before serving for a softer texture.
• Freezer: Place completely cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 2 to 3 months for best quality. Thaw at room temperature before serving.

Frequently Asked Questions:

Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works well in this recipe. Make sure you use plain pumpkin puree rather than pumpkin pie filling.

Why is my pumpkin cookie dough so soft?
Pumpkin contains a good amount of moisture, which makes the dough softer than many traditional cookie doughs. If it is too soft to roll, refrigerate it for 15 to 20 minutes before shaping.

Do I have to roll the cookies in cinnamon sugar?
The cinnamon sugar coating is part of what makes Mom's cookies special, but you can leave it off if you prefer. The cookies will still have the warm pumpkin spice flavor.

How do I know when the cookies are done?
The edges should look set and firm, while the centers may still feel soft. They will continue to firm up as they cool. Bake a little longer if you prefer a crisper cookie.

Can I make the dough ahead of time?
Yes. You can prepare the dough and refrigerate it until you are ready to bake. If it becomes very firm, let it sit at room temperature briefly until it is easy to scoop and roll.

Can I make these cookies without the cinnamon sugar coating?
Yes. You can bake the dough balls without rolling them in the coating. The cookies will still be full of pumpkin and warm spice flavor, although they won't have the same sweet cinnamon sugar exterior.

A Little Note From My Kitchen:

Finding Mom's handwritten recipe was such a special surprise. Recipes have a wonderful way of bringing back memories of the people who made them for us.

I hope these pumpkin cookies bring a little warmth and happiness to your kitchen, too. And thank you again for visiting Money Saving Recipes and being part of my journey to 1,003 recipes!

Lemon Oatmeal Cookies – Light, Crispy and Bursting With Lemon Flavor

 A treasured family recipe made with fresh lemons and finished with a sweet lemon glaze.

These Lemon Oatmeal Cookies are a wonderful little family recipe with a special story behind them. The recipe came in a box of lemons that my uncle sent to my mother, and it quickly became one of those recipes worth keeping.

The cookies are light and crispy with a bright burst of fresh lemon in every bite. The oatmeal adds a little texture while the lemon glaze on top gives them even more fresh lemon flavor.

They are simple enough to make for an everyday treat but pretty enough to serve when company comes. If you love lemon desserts, these cookies are definitely worth trying.

Ingredients: 

For the Cookies:
1 1/2 c. old-fashioned oatmeal
1 c. butter, unsalted and softened
1 c. sugar
1 Tbs. lemon zest
2 Tbs. lemon juice
3/4 tsp. baking soda
1/4 tsp. salt
1 c. flour

Glaze:
1/2 c. powdered sugar
3 Tbs. lemon juice
2 Tbs. lemon zest
1/3 c. sugar for pressing the cookies 

Directions:

Preheat your oven to 350°F. Lightly spray your baking sheets with nonstick cooking spray or line them with parchment paper.

In a large mixing bowl, combine the softened butter and granulated sugar. Beat on high speed until the mixture is light and fluffy.

Add the lemon zest and lemon juice. Beat until well combined.

Add the dry ingredients. Mix in the baking soda and salt.

Gradually add the flour, mixing after each addition until it is fully incorporated.

Stir in the old-fashioned oatmeal until evenly distributed throughout the dough.

Place the 1/3 cup of granulated sugar in a shallow dish.

Using a tablespoon or small cookie scoop, scoop out the dough and roll each portion between your palms to form a ball.

Roll each dough ball in the granulated sugar, coating all sides.

Arrange the dough balls on the prepared baking sheets, leaving about 3 inches between them to allow room for spreading.

Dip the bottom of a drinking glass into the sugar, then gently press down on each dough ball to slightly flatten the top. 

Repeat with the remaining cookies, dipping the glass in sugar as needed to prevent sticking.

Bake for about 10 minutes, or until the edges are just beginning to turn golden brown.

Be careful not to overbake them if you want to keep their light, crisp texture.

Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Once the cookies have cooled, combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until smooth.

Dip the top of each cooled cookie into the lemon glaze.

Return the glazed cookies to the wire rack and allow the glaze to harden before serving.

Tips for Best Success:

• Use fresh lemons. Freshly squeezed lemon juice and freshly grated zest give these cookies their best flavor.
• Soften the butter properly. The butter should be soft enough to beat easily with the sugar but not melted.
• Don't overbake. The cookies should just begin turning golden around the edges. Overbaking can make them harder than intended.
• Give them room to spread. These cookies spread as they bake, so the 3-inch spacing is important.
• Use sugar on the glass. Dipping the bottom of the glass in sugar keeps it from sticking to the cookie dough.
• Cool completely before glazing. If the cookies are still warm, the lemon glaze can become too thin and run off.
• Let the glaze harden. Give the glazed cookies time to set before stacking or storing them.

Variations and Substitutions:

• More lemon flavor: Add a little extra lemon zest to the cookie dough or glaze.
• Meyer lemons: If you have Meyer lemons, they can be used for a slightly sweeter, more delicate lemon flavor.
• Quick oats: Quick oats can be substituted for old-fashioned oats, although the texture will be a little softer and less hearty.
• Orange oatmeal cookies: Substitute orange zest and orange juice for the lemon to make a delicious orange version.
• Lime cookies: Fresh lime juice and zest can be used for a bright lime variation.
• Extra glaze: If you like a generous amount of glaze, simply make a little more. The cookies are delicious with plenty of lemon icing on top.
• A touch of vanilla: A small amount of vanilla extract can be added to the dough for another layer of flavor.

Serving Suggestions:

These Lemon Oatmeal Cookies are wonderful with a cup of coffee or tea. They also make a nice light dessert after lunch or dinner.

For a pretty dessert tray, serve them alongside other homemade cookies and bars. Their bright lemon flavor also makes them especially nice for spring and summer gatherings, showers, picnics, and family get-togethers.

How to Store:

• Store the completely cooled cookies in an airtight container at room temperature for several days.
• If stacking the cookies, make sure the lemon glaze has completely hardened first. Place parchment or wax paper between layers if needed to keep the glazed tops from sticking together.
• For longer storage, the cookies can be frozen in an airtight, freezer-safe container. Thaw them at room temperature.

Frequently Asked Questions:

Can I use bottled lemon juice?
Fresh lemon juice is recommended because it gives the cookies a brighter, fresher lemon flavor, especially since lemon is the main flavor of the recipe.

Can I use quick oats instead of old-fashioned oatmeal?
Yes. Quick oats will work, although they will give the cookies a somewhat softer texture.

Why do I need to leave so much space between the cookies?
The dough spreads as it bakes. Leaving about 3 inches between the dough balls helps keep the cookies from spreading into one another.

Why do I roll the dough in sugar?
The sugar coating adds a delicate crispness and a little extra sweetness to the outside of the cookies.

Can I skip the glaze?
You can, but the lemon glaze adds a wonderful burst of fresh lemon flavor. It is especially good on these lightly flavored, crispy cookies.

How do I keep the cookies crispy?
Allow them to cool completely before storing them and keep them in an airtight container at room temperature. Avoid storing them while they are still warm.

Can I freeze Lemon Oatmeal Cookies?
Yes. Allow the cookies and glaze to set completely, then freeze them in an airtight freezer-safe container. Separate layers with parchment paper.

Old-Fashioned Peanut Butter No Bake Cookies

Creamy peanut butter and oats come together in these easy no bake cookies.  A quick homemade treat from my mother’s old newspaper recipe collection.

When the weather turned warm, my mother liked making simple desserts that didn’t require heating up the kitchen. These peanut butter no bake cookies came from an old newspaper clipping she saved and often used during the busy summer months.

She spent so much time gardening, canning, and keeping up with things around the house that quick recipes like this became family favorites. They came together fast, used simple pantry ingredients, and always disappeared quickly from the cookie plate.

One thing I always remember about this recipe card is that the original newspaper recipe called for 3 cups of sugar, but my mother thought they were much too sweet. She crossed out the “3” and wrote a “2” beside it instead. Our family always made them with 2 cups of sugar, but if you prefer sweeter old-fashioned no bake cookies, you can still use the full 3 cups from the original recipe.

The combination of creamy peanut butter and oats makes these cookies rich, chewy, and comforting in the best old-fashioned way. 

Ingredients: 

2 c. white sugar or 1 c. granulated sugar and 1 c. brown sugar OR
3 cups sugar for the original sweeter version
3/4 c. butter
3/4 c. milk
1 1/2 c. peanut butter
1/2 tsp. vanilla extract
4 1/2 c. quick-cooking oats or old fashioned oats

Directions:

Line countertop or baking sheets with waxed paper.

In a large heavy-bottomed saucepan over medium heat, combine sugar, butter, and milk.  Cook, stirring constantly, until mixture reaches a full rolling boil.  Continue boiling for exactly 1 minute while stirring constantly.  Remove saucepan from heat.

Stir in peanut butter and vanilla until smooth.  Add oats and stir until fully coated and mixture begins to slightly cool.

Drop by teaspoonfuls onto waxed paper.

Let cookies cool completely until set.

Tips for Best Success:

• Boil exactly 1 minute so cookies set properly
• Use quick oats for softer cookies
• Old-fashioned oats make chewier cookies
• Work quickly once oats are added
• Let cookies cool completely before stacking

Variations and Substitutions:

• Add cocoa powder:  For classic chocolate peanut butter no bakes
• Use crunchy peanut butter:  Adds extra texture
• Add coconut:  Stir in shredded coconut
• Add chopped nuts:  Peanuts or pecans work well
• Use almond butter:  For a different flavor variation

Serving Suggestions:

Serve with:

• Cold milk
• Hot coffee
• Iced tea
• Vanilla ice cream
• Summer picnic desserts 

How to Store:

• Room Temperature:  Store in airtight container up to 5 days.
• Refrigerator:  Store up to 2 weeks for firmer cookies.
• Freezer:  Freeze in layers separated with wax paper up to 2 months.

Frequently Asked Questions:

Why didn’t my cookies set?
The mixture likely did not boil long enough.

Why are my cookies dry and crumbly?
The mixture probably boiled too long.

Can I use old-fashioned oats?
Yes. The texture will simply be chewier.

Can I refrigerate them?
Yes. They become firmer when chilled.

Can I add chocolate?
Absolutely. Cocoa powder is a popular addition. 

Can I use the original 3 cups of sugar?
Yes. The original newspaper recipe called for 3 cups, but our family preferred reducing it to 2 cups because we found the original version too sweet. 

Old-Fashioned Coconut Pecan Praline Cookies

These no-bake coconut pecan praline cookies are sweet, chewy, and full of rich caramel flavor—an easy heirloom dessert recipe.

These no-bake coconut praline cookies are one of those special treats that feel more like candy than cookies. They come from my mother’s recipe file, and I always think of my aunt when I make them—she would have these ready whenever we came to visit.

Even though I don’t usually prefer nuts in cookies or fudge, this recipe has always been the exception. The combination of toasted coconut, pecans, and that rich, buttery praline mixture is just too good to pass up.

They’re simple to make, don’t require an oven, and set up into sweet little clusters that are perfect for sharing—or keeping all to yourself.

Ingredients: 

2 c. brown sugar
1/2 c. granulated sugar
1/2 c. evaporated milk
1/2 c. light corn syrup
1/2 c. (1 stick) salted butter 
1 tsp. vanilla extract
2 c. unsweetened flaked coconut
2 c. chopped pecans
1 tsp. flaked sea salt

Directions:

Line a large baking sheet with parchment paper and set aside.

 In a large saucepan over medium heat, combine the brown sugar, granulated sugar, evaporated milk, corn syrup, and butter. Stir constantly until the butter is melted and the mixture is smooth.

Bring the mixture to a boil. Once boiling, stop stirring and allow it to cook until it reaches 235°F (soft-ball stage). This usually takes about 3–5 minutes.

Remove the pan from heat and stir in the vanilla extract.

Add the coconut and chopped pecans. Stir with a wooden spoon until the mixture thickens slightly and begins to cool, about 4–5 minutes.

Using a tablespoon, drop spoonfuls onto the prepared baking sheet.

Lightly sprinkle each cookie with flaked sea salt.

Allow the cookies to cool completely until set.

Tips for Best Success:

• Use a candy thermometer for accuracy—temperature is key
• Do not stir while boiling, or the texture may become grainy
• Work quickly once the mixture thickens—it sets fast
• If cookies don’t set, the mixture likely didn’t reach temperature
• If too thick, you can add a tiny splash of milk and gently rewarm

Variations & Substitutions:

• No Nuts: Omit pecans (texture will be softer and more candy-like)
• Add Chocolate: Drizzle melted chocolate over the tops after setting
• Toasted Coconut: Lightly toast for deeper flavor
• Different Nuts: Try walnuts instead of pecans
• Extra Salted Caramel Flavor: Add a pinch of salt to the mixture itself

Serving Suggestions:

• Serve as a sweet treat with coffee or tea
• Add to holiday cookie trays
• Package for gifting
• Pair with vanilla ice cream for a simple dessert

How to Store:

• Room Temperature: Store in an airtight container for up to 5 days
• Refrigerator: Keeps up to 1–2 weeks (firmer texture)
• Freezing: Freeze in layers for up to 2 months

Frequently Asked Questions:

Why didn’t my cookies set?
The mixture likely didn’t reach 235°F. Temperature is key for proper texture.

Why are my cookies grainy?
Stirring during the boiling stage can cause sugar crystallization.

Can I make these without a thermometer?
Yes—use the soft-ball test (a drop in cold water forms a soft ball).

Can I double the recipe?
Yes, but work quickly when dropping cookies—they set fast.

Are these cookies or candy?
They’re really a bit of both—soft praline candy in cookie form. 

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.