Cookie
Jar
Classics
Prize Oatmeal Cookies
Gerry Walton
Upper Sandusky, OH
This recipe was my dear mom’s. It may have been given to her by my Grandma Logsdon. I loved these yummy cookies and they’re a favorite of my children and grandchildren too. I even received a blue ribbon for them at our county fair!
2 c. sugar
1 c. butter, softened
2 eggs, beaten
2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
2 c. quick-cooking oats, uncooked
Beat together sugar and butter until well blended and creamy. Add eggs; beat until light and fluffy. In a separate bowl, sift together flour, baking soda and salt. Add flour mixture to sugar mixture until blended. Stir in oats. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 8 to 10 minutes; remove from oven when slightly underdone and not yet golden. Makes 4 to 5 dozen.
Baking cookies is a terrific activity for first-time cooks. Even the youngest children can help by dropping chocolate chips into the mixing bowl or scooping out spoonfuls of dough. Enjoying the baked cookies will encourage your little helpers to learn more in the kitchen!
Hannah’s Oatmeal Cookies
Katie Majeske
Denver, PA
From the time my daughter was a small girl, she loved to put on her little apron and stand on a chair in the kitchen to help me bake. These are her very favorite cookies, and no wonder...they’re filled with chocolate-covered raisins!
1 c. butter, softened
1 c. sugar
1 c. brown sugar, packed
2 eggs
1 t. almond or caramel-pecan extract
2 c. all-purpose flour
1 t. baking soda
1 t. salt
1-1/2 t. cinnamon
3 c. quick-cooking oats, uncooked
1-1/2 c. chocolate-covered raisins
Blend together butter and sugars. Beat in eggs, one at a time; stir in extract. In a separate bowl, combine flour, baking soda, salt and cinnamon; stir flour mixture into butter mixture. Mix in oats; fold in raisins. Form dough into walnut-size balls; place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Allow cookies to cool on baking sheets for 5 minutes; transfer to a wire rack to cool completely. Makes 2 to 3 dozen.
Allow fresh-baked cookies to cool completely before storing to prevent softening and sticking together.
Oatmeal Scotchies
Abigail Smith
Worthington, OH
These chewy, delicious cookies are favorites of my family. I used to bake them for my stepson before he went to college…he could almost eat the entire batch by himself!
3/4 c. butter, softened
3/4 c. sugar
3/4 c. light brown sugar, packed
2 eggs, beaten
1 t. vanilla extract
1-1/4 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1/2 t. cinnamon
3 c. long-cooking oats, uncooked
11-oz. pkg. butterscotch chips
Beat together butter and sugars until light and fluffy. Add eggs and vanilla; beat well. In a separate bowl, combine flour, baking soda, salt and cinnamon. Gradually add flour mixture to butter mixture, beating until well blended. Stir in remaining ingredients; mix well. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes, until golden. Cool slightly on baking sheets; remove to a wire rack to cool completely. Makes 4 dozen.
A small ice cream scoop is so handy when making drop cookies...just scoop the dough from the bowl and release it onto the baking sheet. It’s so easy and they’ll all be the same size too.
Peanut Butter-Oat Cookies
Brenda Huey
Geneva, IN
These cookies were always a favorite at our family’s bakery.
3/4 c. margarine, softened
1/2 c. creamy peanut butter
1 c. brown sugar, packed
1 c. sugar
2 eggs, beaten
1/4 c. milk
1-1/2 c. quick-cooking oats, uncooked
2 c. all-purpose flour
1 t. baking soda
1 t. salt
1 t. cinnamon
1 t. vanilla extract
Combine margarine, peanut butter and sugars; mix well. Add eggs and milk. Slowly stir in remaining ingredients except vanilla until combined. Stir in vanilla. Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 15 to 20 minutes. Makes about 2 dozen.
So easy...use colorful scrapbook papers to cover empty oatmeal or potato chip canisters, then fill each canister with cookies. Don’t forget to add a bow and gift tag!
Ethan’s Ugly Cookies
Tonya Mitchell
Sparta, TN
Once I was baking cookies and my young son, Ethan, asked what kind they were. I told him, “Monster Cookies.” He said they looked funny, but he took one as he left. Soon he came back, took a couple more and said, “They may be ugly, but they sure are good!” We’ve called them “Ethan’s Ugly Cookies” ever since.
1 c. brown sugar, packed
1/2 c. sugar
1-1/2 t. baking soda
1/2 c. butter, softened
1 c. creamy peanut butter
3 eggs, beaten
1-1/2 t. corn syrup
1 T. vanilla extract
4-1/2 c. long-cooking oats, uncooked
3/4 c. semi-sweet chocolate chips
1/2 c. mini candy-coated chocolates
In a very large bowl, stir together sugars and baking soda. Add butter and peanut butter; beat with an electric mixer on medium speed. Add eggs, corn syrup and vanilla; beat well. Stir in remaining ingredients. Drop by teaspoonfuls about 2 inches apart onto baking sheets sprayed with non-stick vegetable spray. Bake at 350 degrees for 10 to 12 minutes; do not overbake. Cool; store with wax paper placed between layers of cookies to prevent sticking. Makes about 5 dozen.
Turn flea-market finds into charming one-of-a-kind cookie stands. Use china & glass cement to attach a porcelain or glass plate atop a candleholder...so easy, you’ll want to make some to share!
Best Cookies Ever
Lana Rulevish
Ashley, IL
I found this recipe in a community church cookbook a few years back. Packed with pecans, peanut butter cups, chocolate and toffee, these cookies will go in a hurry!
1-1/2 c. all-purpose flour
1 t. baking soda
1 c. butter, softened
1 c. sugar
1/2 c. brown sugar, packed
1 egg, beaten
1 t. vanilla extract
1-1/2 c. long-cooking oats, uncooked
10 mini peanut butter cups, unwrapped and quartered
1.55-oz. milk chocolate candy bar, grated
1 c. semi-sweet chocolate chips
1 c. toffee baking bits
1 c. chopped pecans
Mix together flour and baking soda; set aside. In a separate large bowl, with an electric mixer on medium speed, beat together butter and sugars until fluffy. Beat in egg and vanilla. Add flour mixture; beat on low speed until blended. Use a spoon to fold in remaining ingredients. Cover with plastic wrap and chill for several hours to overnight. Form into one-inch balls and place 2 inches apart on greased baking sheets. Bake at 350 degrees for 10 to 12 minutes. Makes about 2-1/2 dozen.
Baking at high altitude? Cookie recipes usually don’t need much adjustment. To keep cookies from overbaking, decrease the oven temperature by 25 degrees and shorten the baking time slightly.
Chocolate Chip Oat Cookies
Angie Reynolds
Gillette, WY
This is a recipe I’ve made my own and I love it. Warning...you can’t eat just one!
1-1/2 c. brown sugar, packed
1 c. margarine, softened
2 eggs, beaten
2 t. baking soda
2 t. vanilla extract
2 c. all-purpose flour
2-1/2 c. long-cooking oats, uncooked
11-1/2 oz. pkg. milk chocolate chips
Blend together brown sugar and margarine. Add eggs, baking soda and vanilla; mix well. Stir in flour and oats; fold in chocolate chips. Form into one-inch balls and place onto lightly greased baking sheets. Bake at 350 degrees for 10 to 12 minutes. Makes 3 dozen.
College students, service men and women, far-away friends...who wouldn’t love to receive a care package of home-baked cookies? To ensure cookies arrive fresh and whole, select sturdy cookies that won’t crumble easily. Bar cookies, brownies and drop cookies are good travelers.
Coach Vipp’s Whoppers
Barb Glenn
Mansfield, OH
These giant cookies are terrific and are well-loved by basketball teams at our local high school. Although our youngest graduated in 2006 and we no longer have anyone playing basketball there, Coach Vipperman has made it clear he still expects some Whoppers for at least one game each season! He recently sent me a note professing his “Whopper withdrawal” and listing the remaining games for this season...hint, hint! I was happy to oblige.
1-1/4 c. light brown sugar, packed
3/4 c. sugar
2/3 c. butter, softened
1-1/2 c. creamy or crunchy peanut butter
3 eggs, beaten
1/2 t. vanilla extract
2 t. baking soda
6 c. quick-cooking oats, uncooked and divided
1 c. semi-sweet chocolate chips
1 c. milk chocolate chips
In a large bowl, combine sugars, butter and peanut butter; beat until smooth with an electric mixer on medium speed. Add eggs, vanilla and baking soda; blend thoroughly. Beat in 3 cups oats with the mixer. Use a spoon to stir in remaining oats and chocolate chips. Drop by 1/3 cupfuls onto parchment paper-lined baking sheets, placing 6 cookies on each baking sheet. Flatten cookies with the bottom of a glass dipped in water. Bake at 350 degrees for about 10 to 12 minutes, until lightly golden on outside edges. Cookies will be crisp on the outside and soft on the inside. Slide parchment paper from baking sheets to wire racks; allow cookies to partially cool before removing them from the paper. Makes about 2 dozen.
Favorite Chocolate Chippers
Mary Warren
Auburn, MI
My husband is known as a “Cookie Monster.” He loves his cookies and chocolate chip cookies are his all-time favorite. This is a recipe I have made him for years…I hope you’ll love them too!
1 c. butter, softened
3/4 c. brown sugar, packed
3/4 c. sugar
2 eggs, beaten
1 t. vanilla extract
3.4-oz. pkg. instant vanilla pudding mix
2-1/4 c. all-purpose flour
1 t. baking soda
1/2 t. salt
12-oz. pkg. semi-sweet chocolate chips
1 c. chopped pecans or walnuts
In a large bowl, beat together butter and sugars. Beat in eggs and vanilla. Add dry pudding mix, flour, baking soda and salt; mix just until well blended. Fold in chocolate chips and nuts. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 12 to 14 minutes. Makes about 3 dozen.
Butter or margarine? Butter gives cookies a richer flavor. Margarine will work for baking, but be sure to avoid low-fat, liquid and soft spreads.
Peanut Butter-Chocolate Chip Cookies
Angela Gant
Moweaqua, IL
This recipe is the very first cookie I remember making as a little girl. Whenever I say I’m going to bake cookies, this is the one my son requests. It’s quick & easy to make.
1/2 c. margarine, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. brown sugar, packed
1 egg, beaten
1 c. all-purpose flour
1/2 t. baking soda
1/4 t. salt
1 c. semi-sweet chocolate chips
In a large bowl, combine margarine, peanut butter, sugar, brown sugar and egg. Mix together by hand until creamy. Add flour, baking soda and salt; stir until blended. Add chocolate chips. Drop by heaping teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 12 to 15 minutes. Makes 3 dozen.
Run, run, as fast as you can,
You can’t catch me,
I’m the gingerbread man!
Mint-Chocolate Chip Cookies
Amy Bell
Arlington, TN
These cookies are so pretty and taste like a bite of Christmas. For make-ahead convenience, shape the dough into balls, freeze them on a baking sheet, and then store them in freezer bags. On baking day, just roll the cookies in the crushed candy and bake for ten minutes.
1/2 c. plus 2 T. butter, softened
1 c. sugar
1 egg, beaten
1/2 t. vanilla extract
1/2 t. peppermint extract
1 c. plus 1 T. all-purpose flour
6 T. baking cocoa
1/2 t. baking soda
1/4 t. salt
1/2 c. mini semi-sweet chocolate chips
3/4 c. peppermint candy canes, crushed
Blend together butter, sugar, egg and vanilla. Beat for 4 minutes, until creamy. In a separate bowl, combine flour, cocoa, baking soda and salt; stir into butter mixture and blend well. Fold in chocolate chips. Scoop dough by teaspoonfuls and roll in crushed candy. Place on lightly greased baking sheets. Bake at 350 degrees for 8 to 9 minutes. Makes 2 dozen.
Crush peppermints quickly and with no mess...place them in a plastic zipping bag and roll over them with a rolling pin. No rolling pin? Use a heavy food can.
No-Bake Fudge Drops
Kay Marone
Des Moines, IA
A real favorite. I first tried this recipe when my daughter was in kindergarten…now her children are making them!
2 c. sugar
1/4 c. baking cocoa
1/2 c. butter
1/2 c. milk
3 c. quick-cooking oats, uncooked
1/2 c. creamy peanut butter
1 t. vanilla extract
In a saucepan over medium heat, combine sugar, cocoa, butter and milk. Bring to a rolling boil and boil for just one minute. Remove from heat. Stir in remaining ingredients. Drop by teaspoonfuls onto wax paper; let stand until hardened. Makes about 3 dozen.
Fill empty cardboard tubes with small cookies, then wrap each tube in festive tissue paper. Secure open ends with curling ribbon...what a clever party favor!
Coconut Classics
Beth Bundy
Long Prairie, MN
A special recipe given to me by my husband’s Grandma Florence. These are her favorite cookies...and now they’re mine too!
1 c. butter, softened
1 c. sugar
1 t. vanilla extract
1 egg, beaten
1/2 t. baking soda
2-1/4 c. all-purpose flour
2 c. sweetened flaked coconut
Garnish: additional sugar
Mix together all ingredients except garnish; form into walnut-size balls. Place on well-greased baking sheets. Flatten each ball with the bottom of a glass dipped in sugar. Bake at 350 degrees for 7 minutes, or until edges are light golden. Makes 2 dozen.
Easy Coconut Macaroons
Sandy Vance
Galena, OH
Grandma baked these cookies for Grandpa, who had quite a sweet tooth. She always made two batches, one for us and one just for Grandpa. At Christmastime, she’d top each cookie with a sliver of candied cherry for a festive touch.
2-1/2 c. sweetened flaked coconut
1/3 c. all-purpose flour
1/8 t. salt
2/3 c. sweetened condensed milk
1 t. vanilla extract
Combine coconut, flour and salt. Add condensed milk and vanilla; mix well into a stiff batter. Drop by tablespoonfuls one inch apart onto greased baking sheets. Bake at 350 degrees for 15 to 20 minutes, until golden. Remove to a wire rack to cool completely. Makes 1-1/2 dozen.
Set a kitchen timer...check cookies for doneness after the minimum baking time given.
Macaroon Sugar Cookies
Jennifer Brandes
LeRoy, NY
These are my husband’s favorite cookies. My mother-in-law passed away before my husband and I met, and I have used her recipes as a way to get to know her. When I pull out her recipe box I feel as if she is right there with me in the kitchen.
1 c. sugar
1 c. brown sugar, packed
1/2 c. margarine, softened
1/2 c. shortening
1 t. vanilla extract
2 eggs, beaten
3 c. all-purpose flour
1 c. instant mashed potato flakes
1 t. baking soda
1/2 t. salt
2 c. sweetened flaked coconut
Optional: 1/2 c. chopped walnuts
Garnish: additional sugar
Blend together sugars, margarine, shortening and vanilla. Beat in eggs, blending well. Gradually add flour, potato flakes, baking soda and salt; mix well. Stir in coconut and walnuts, if using. Form into one-inch balls and place on ungreased baking sheets. Flatten with the bottom of a glass that has been dipped in sugar. Bake at 375 degrees for 6 to 8 minutes. Cool slightly on baking sheets; remove to a wire rack to cool completely. Makes 1-1/2 to 2 dozen.
Bake a batch of tea cookies to give. Stack inside a dainty teacup and tie with ribbon...a welcome gift on a chilly day!
Pineapple Cookies
Charlene Sidwell
Altamont, IL
These cookies have special meaning for my husband. When he was in the Army in Korea, his sister mailed boxes of these cookies to him. Sometimes I’ll top them with powdered sugar icing, using pineapple juice as the liquid in the icing.
1 c. sugar
1 c. brown sugar, packed
1 c. shortening
2 eggs, beaten
3 c. all-purpose flour
2 t. baking powder
1/2 t. baking soda
1 c. crushed pineapple, drained
Optional: 1 c. chopped nuts
Blend together sugars and shortening. Add eggs and mix well. In a separate bowl, sift together flour, baking powder and baking soda. Add flour mixture to sugar mixture. Stir in pineapple and nuts, if using; mix well. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 10 to 15 minutes, until just set. Makes about 3 dozen.
Best Lemonade Ever
Hope Davenport
Portland, TX
This is the most refreshing homemade lemonade I’ve ever tasted! I make it often in the summer...here in South Texas, that’s just about year ’round!
1-3/4 c. sugar
8 c. water, divided
1-1/2 c. lemon juice
ice cubes
In a small saucepan, combine sugar and one cup water. Bring to a boil over medium heat; stir to dissolve sugar. Cool; cover and refrigerate until chilled. In a pitcher, stir together chilled sugar syrup, remaining water and lemon juice. Serve over ice. Makes about 10 servings.
Potato Chip Cookies
Cynthia Mangum
Creedmoor, NC
This recipe is requested every Christmas. People who have never tried it are always amazed that a cookie with potato chips in it can taste so good!
1 c. shortening
1 c. sugar
1 c. brown sugar, packed
2 eggs, beaten
1 t. vanilla extract
2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
2 c. potato chips, crushed
1/2 c. chopped peanuts
Blend together shortening and sugars. Beat in eggs and vanilla; set aside. In a separate bowl, sift together flour, baking soda and salt. Add flour mixture to shortening mixture. Mix well; stir in remaining ingredients. Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees for 10 to 12 minutes, until edges are golden. Let cool on baking sheets for 2 minutes; remove to a wire rack and cool completely. Makes 2 to 3 dozen.
Edible glitter and sparkling sanding sugar make cookies and brownies look absolutely magical.
Molasses Cookies
Francie Stutzman
Dalton, OH
These cookies are so yummy right out of the oven! I often had a batch of them waiting for my sons when they came home from school.
2 c. all-purpose flour
1 t. baking soda
1 t. salt
2 t. cinnamon
1/2 t. ground cloves
1/2 c. shortening
1/2 c. sugar
1/2 c. molasses
1 egg, beaten
1/2 c. applesauce
1/2 c. raisins
1/2 c. chopped walnuts
Sift together flour, baking soda, salt and spices. In a separate large bowl, blend together shortening, sugar and molasses. Beat egg into shortening mixture; stir in applesauce. Add flour mixture to shortening mixture; mix well. Stir in raisins and nuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 10 to 12 minutes. Makes 4 dozen.
Grandma always said, “Never return a dish empty.” Gather up casseroles and pie plates that have been left behind, fill them with homemade cookies and return to their owners!
Old-Time Gingersnaps
Gladys Rotering
Alma, WI
This very old recipe is special to me...I received it from a great-aunt who was an excellent cook.
1-1/2 c. shortening
2 eggs, beaten
1/2 c. molasses
4 c. all-purpose flour
2 c. sugar
4 t. baking soda
2 t. cinnamon
2 t. ground ginger
1 t. ground cloves
1 t. salt
Garnish: additional sugar
Beat shortening in a large bowl. Add eggs and molasses; blend well and set aside. In a separate bowl, sift together remaining ingredients except garnish. Add flour mixture to shortening mixture; mix thoroughly. Roll into one-inch balls and dip in sugar to coat. Place on ungreased baking sheets. Bake at 350 degrees for 12 minutes. Makes about 6 dozen.
Molasses is used in many cookie recipes. Unless specified, you can use dark molasses for full flavor or light molasses for a milder taste.
White Chocolate-Macadamia Cookies
Stephanie Brauer
Lumberton, MS
These cookies are so moist and scrumptious. Treat yourself…grab a cookie or two, a glass of cold milk and a good book and enjoy!
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar, packed
2 eggs
1 t. baking soda
1 t. salt
2 t. vanilla extract
2-1/4 c. plus 2 T. all-purpose flour, divided
12-oz. pkg. white chocolate chips
1-1/2 c. macadamia nuts, chopped
Blend together butter and sugars. Add eggs, one at a time; stir until just combined. Add baking soda, salt and vanilla; set aside. Place chocolate chips and nuts in a separate bowl; toss with 2 tablespoons flour. Gradually fold remaining flour into butter mixture; stir in chocolate chip mixture. Roll into one-inch balls. Place 2 inches apart on baking sheets sprayed with non-stick vegetable spray. Bake at 375 degrees for 15 to 20 minutes. Makes 2 dozen.
A one-gallon glass apothecary jar makes a terrific cookie jar. Personalize it by using a glass paint pen to add a message like “Grandma’s Special Cookies” and hearts or swirls just for fun.
White Chocolate Toffee Bites
Nina Jones
Springfield, OH
Several years ago, I won the “Best Cookie in the County” contest with this recipe at the Clark County Fair here in Springfield, Ohio. It’s that good!
2-1/4 c. all-purpose flour
1 t. baking soda
1 c. butter, softened
3/4 c. brown sugar, packed
1/4 c. sugar
3.4-oz. pkg. instant white chocolate pudding mix
2 eggs, beaten
2 t. vanilla extract
12-oz. pkg. white chocolate chips
10-oz. pkg. toffee baking bits
1-1/2 c. chopped pecans
Sift flour and baking soda together and set aside. In a separate large bowl, blend together butter and sugars. Beat in dry pudding mix; stir until well blended. Stir in eggs and vanilla. Add flour mixture to butter mixture. Mix well; stir in remaining ingredients. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10 to 12 minutes. Makes 5 dozen.
A clever gift for a friend who’s going on vacation! Use spray adhesive to cover a new, one-gallon paint can with a road map. Fill the can with a travel journal, address book, notepad, pens, stamps and a bag of her favorite homemade cookies.
Vanilla-Butter Sugar Cookies
Becky Sloth
Audubon, IA
These are the best cut-out cookies ever! Don’t save them just for Christmas...bring out all your favorite cookie cutters and bake up some fun with the kids year ’round!
1-1/2 c. sugar
1-1/2 c. butter, softened
2 eggs, beaten
2 T. vanilla extract
4 c. all-purpose flour
1 t. baking soda
1 t. cream of tartar
1 t. salt
Garnish: colored sugar, candy sprinkles
Combine sugar and butter; beat until creamy. Add eggs and vanilla; beat well. In a separate bowl, stir together remaining ingredients except garnish. Gradually add flour mixture to sugar mixture until completely blended. Cover and chill for 30 minutes. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with cookie cutters dipped in flour. Place on ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes. Cool on wire racks. Frost cookies with Powdered Sugar Frosting; decorate as desired. Makes 3 to 4 dozen.
Powdered Sugar Frosting:
1-1/2 c. powdered sugar
3 T. butter, softened
1 T. vanilla extract
1 T. milk
Combine all ingredients; beat until creamy.
Perfectly shaped cut-out cookies...simple. Place cookies on parchment-paper lined baking sheets. Pop them in the fridge for 15 minutes or so, until firm, then bake as usual.
Grandma’s Soft Sugar Cookies
Jenny Barnes
Upper Sandusky, OH
When my Grandma Rall moved to town from the farm, she lived right across from our school. Sometimes at noon I’d walk over to get one of her big, white, soft sugar cookies. The cookies were kept in a black ceramic cookie jar near the window looking out on her backyard. I’ll always remember the taste of these nutmeg-spiced cookies. I tried many different recipes until I found one that came closest to Grandma’s.
1 c. sugar
1 c. brown sugar, packed
1/2 c. butter, softened
1/2 c. shortening
2 eggs, beaten
1 t. vanilla extract
1/2 t. lemon extract
3-1/2 c. all-purpose flour
2 t. baking powder
3/4 t. baking soda
1 t. cream of tartar
1 t. nutmeg
3/4 t. salt
1 c. buttermilk
Garnish: additional sugar, raisins
Beat together sugars, butter and shortening until fluffy. Beat in eggs and extracts. In a separate bowl, sift together remaining ingredients except buttermilk and garnish. Add flour mixture to sugar mixture, alternating with buttermilk; mix well. Drop by tablespoonfuls 2-1/2 inches apart onto greased baking sheets. Sprinkle with sugar; press a raisin in the center of each cookie. Bake at 400 degrees for 10 minutes, or until golden. Cool on wire racks. Makes 4 dozen.
For pretty stained-glass sugar cookies, use a mini cookie cutter to cut out a window in each cookie. Fill with crushed hard candy and bake at 300 degrees for 10 minutes, or until candy is melted.
Old-Fashioned Butter Cookies
Krysti Hilfiger
Covington, PA
Mom made these cut-out cookies often when we were growing up. We loved decorating them with colored sugar before they went into the hot oven to bake.
3 c. all-purpose flour
1 t. baking powder
1/2 t. salt
3/4 c. sugar
1 c. butter, softened
1 egg, beaten
2 T. whipping cream
1-1/2 T. vanilla extract
Garnish: white or colored sugar
Sift together flour, baking powder and salt; set aside. In a separate bowl, gradually add sugar to butter; blend well. Add egg, cream and vanilla; beat well. Blend in flour mixture gradually. Cover and chill for one hour. Divide dough into thirds. On a floured surface, roll out 1/3 of dough to 1/8-inch thickness. Cut into desired shapes. Place on ungreased baking sheets. Sprinkle with sugar as desired. Bake at 400 degrees for 5 to 8 minutes. Remove to wire racks to cool. Makes 6 to 7 dozen.
Aunt Nancy’s Sugar Cookies
Michele Hicks
Miami, IN
I tried these scrumptious cookies at my great-aunt’s house and fell in love with them. They are very tender and don’t travel well, so enjoy them at home!
1 c. powdered sugar
1 c. sugar
1 c. oil
1 c. margarine, softened
2 eggs, beaten
4 c. all-purpose flour
1 t. baking soda
1 t. cream of tartar
2 t. vanilla extract
Blend together sugars, oil, margarine and eggs. Stir in remaining ingredients. Cover and chill overnight. Roll into 2-inch balls; place on parchment paper-lined baking sheets. Flatten cookies with the bottom of a glass. Bake at 350 degrees for 12 minutes. Makes 5 dozen.
Make your own colored sugar...it couldn’t be simpler! Just put 1/2 cup sugar in a jar with a tight lid, add 2 drops food coloring, close the lid and shake well for about a minute, until the sugar is uniformly tinted. Spread on wax paper to dry.
Soft Brown Sugar Cookies
Karen Crooks
West Des Moines, IA
This recipe was given to me by my daughter’s caregiver twenty-five years ago. They are soft and buttery and every man I know goes crazy over them...I believe you could get a marriage proposal with a taste of these!
2/3 c. butter, softened
1-1/2 c. brown sugar, packed
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. sour cream
Blend together butter and brown sugar. Add eggs, one at a time; blend well. Add vanilla; beat until light. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream; mix well. Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets. Bake at 350 degrees for 8 minutes. Remove to a wire rack; cool. Frost with Browned Butter Frosting. Makes 2 dozen.
Browned Butter Frosting:
1/4 c. butter
1-1/2 c. powdered sugar
2 T. milk
Melt butter in a saucepan over medium heat until it turns golden. Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.
Use an insulated baking sheet to keep delicate cookies from burning on the bottom. Don’t have one? Simply stack two regular baking sheets for the same effect.
Snickerdoodles
Amy Love
Delaware, OH
The kids in my son’s class ask for these cookies whenever there’s a special event at school...he always brings home an empty container!
1-1/2 c. plus 2 T. sugar
1/2 c. butter, softened
1 t. vanilla extract
2 eggs, beaten
2-3/4 c. all-purpose flour
1 t. cream of tartar
1/2 t. baking soda
1/2 t. salt
2 t. cinnamon
Blend 1-1/2 cups sugar, butter, vanilla and eggs in a large bowl. Add flour, cream of tartar, baking soda and salt. Mix well. Form into one-inch balls. Mix together cinnamon and remaining sugar. Roll balls in cinnamon mixture. Place on parchment paper-lined baking sheets. Bake at 400 degrees for 8 minutes. Immediately remove to a wire rack to cool. Makes 4-1/2 dozen.
Cream Cheese Snickerdoodles
Trysha Mapley
Palmer, AK
Homey, pillowy cookies that are irresistible when dunked in a glass of cold milk. Everyone loves these!
1/2 c. cream cheese, softened
1/3 c. butter, softened
1-1/4 c. sugar, divided
1 egg, beaten
1 t. vanilla extract
2-1/4 c. all-purpose flour
1/2 t. baking powder
1 T. cinnamon
Blend cream cheese, butter and one cup sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, mix together flour and baking powder. Add flour mixture to cream cheese mixture; mixture will be soft. Cover; refrigerate for 30 minutes. Combine cinnamon and remaining sugar. Remove dough from refrigerator; immediately form into balls by rounded tablespoonfuls. Roll in cinnamon mixture. Place on baking sheets sprayed lightly with non-stick vegetable spray. Bake at 375 degrees for 10 minutes, or until edges are golden. Remove to a wire rack to cool. Makes 3 dozen.
Chocolate Chip Squares
Kathy Sharp
Westerville, OH
This is our all-time favorite cookie recipe. My mom made them for our family while I was growing up and I now bake these cookies for my own family. I’ve made this recipe so many times that I have it memorized.
2 eggs
1-1/2 c. brown sugar, packed
2/3 c. oil
1 t. vanilla extract
1-1/2 c. all-purpose flour
1-1/2 t. baking powder
1 t. salt
1 c. semi-sweet chocolate chips
Optional: 1/2 c. chopped nuts
Beat eggs until thick and foamy. Gradually add brown sugar. Continuing to beat very well, add oil and vanilla. Add flour, baking powder and salt; mix well. Fold in chocolate chips and nuts, if desired. Spread into a greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool; cut into squares. Makes 2 to 3 dozen.
Try this velvety chocolate glaze for brownies and cookies. Over very low heat, melt together one cup chocolate chips, 1/4 cup shortening, 3 tablespoons corn syrup and 2-1/4 teaspoons water. Stir until smooth and drizzle over cookies. Quick, easy and so good!
Homemade Cocoa Brownies
Lauren Williams
Kewanee, MO
Topped with rich cocoa icing, these brownies are the best! They are equally good right out of the oven or a few days later...if they last that long!
2 c. sugar
5 T. baking cocoa
1-1/2 c. all-purpose flour
1 c. butter, melted and cooled slightly
4 eggs, beaten
1 t. vanilla extract
1 c. chopped nuts
Mix all ingredients in order given. Pour batter into a greased 13"x9" baking pan. Bake at 350 degrees for 30 minutes. Remove from oven. While brownies are still warm, pour Cocoa Icing over them. Cool; cut into squares. Makes one dozen.
Cocoa Icing:
1/2 c. butter, melted
16-oz. pkg. powdered sugar
6 T. milk
5 T. baking cocoa
Stir all ingredients together until smooth.
An old-fashioned lunch box is a perfect container to fill with cookie bars and brownies...a great teacher gift too!
Best-Ever Lemon Bars
Michele Marberry
Valley, AL
I make these for my Mimi. She’s very particular about lemon desserts, so when she says these are the best, I believe her!
1/2 c. butter, melted
1-1/4 c. plus 2 T. sugar, divided
3/4 t. vanilla extract
1/8 t. salt
1 c. plus 3 T. all-purpose flour
3 eggs, beaten
1-1/2 t. lemon zest
1/2 c. lemon juice
Garnish: powdered sugar
Stir together butter, 1/4 cup sugar, vanilla and salt. Add one cup flour; mix just until incorporated. Press evenly into the bottom of an aluminum foil-lined 8"x8" baking pan. Place a rack in the lower 1/3 of oven. Bake at 350 degrees for 25 to 30 minutes, until edges are golden and center is lightly golden. While crust is baking, stir together remaining sugar and flour in a separate bowl. Whisk in eggs; stir in lemon zest and juice. When baked crust is done, reduce oven temperature to 300 degrees. Pull out oven rack without removing pan; pour filling over hot crust. Bake for 20 to 25 minutes longer, until topping is puffed at the edges and no longer jiggles in the center. Set pan on a wire rack; cool completely. Lift the ends of the foil; transfer to a cutting board. Cut into bars with a long sharp knife. Keep bars refrigerated in an airtight container up to 3 days. Dust with powdered sugar at serving time. Makes 16 bars.
Don’t overlook unusual sources for clever cookie containers! Craft stores have fun print fabric for making gift bags plus lots of ribbons and trims. Office supply stores have mailing tubes plus stickers & seals...there are even paper paint pails at the hardware store.