Amazing Cookie Recipes

Welcome to Amy's Cookie Recipes. Featuring some of the most amazing
mouth watering cookie recipes to please even the most picky cookie eaters.
Feel free to look around and try out some of our great cookie recipes.
New cookie recipes are added regularly. Please check back often.
We hope you enjoy our quick and easy recipes!


Welcome to Amy's Cookie Recipes. Featuring some of the most amazing mouth watering cookie recipes to please even the most picky cookie eaters. Feel free to look around and try out some of our great cookie recipes. New cookie recipes are added monthly. Please check back often. We hope you enjoy our quick and easy recipes.
  1. Valentine's Day Cookies
  2. Halloween Cookies
  3. Thanksgiving Cookies
  4. Christmas Cookies

Recipe: Stained Glass Valentine Sugar Cookies

Recipe: Stained Glass Valentine Sugar Cookies


1 1/2 c. powdered sugar
1 c. margarine or butter, softened
1 egg
1 tsp. vanilla
1/2 tsp. lemon extract
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix powdered sugar, margarine, egg, vanilla and lemon extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours. Heat oven to 375 degrees. Divide dough into quarters. Roll each quarter 3/16 inch thick on lightly floured cloth covered board (leave remainder in refrigerator). Cut into desired shapes. Sprinkle with granulated sugar (optional). Place on lightly greased cookie sheet (or use parchment paper). Bake until edges are light brown, 7 to 9 minutes.

Makes about 5 dozen. Store in airtight container or freeze.

For Stained glass cookies:

Either divide dough in half, or make 2 batches. Color half with food coloring (or divide further for more colors). Roll first color out 1/8 inch thick, cut into desired shapes, and place on cookie sheet 1 inch apart. Roll next color, cut and place on top of first color. Then bake as above.

About the Author – unknown

By: jazz
Published:

Recipe: Pumpkin Pie Squares

Recipe: Pumpkin Pie Squares


1 cup flour
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/2 cup butter or margarine

TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tbsp butter or margarine, softened.

FILLING:
2 cans (15 oz each) pumpkin
1 cans (12 oz each) evaporated milk
4 eggs
1-1/2 cups sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves

Combine the first 4 ingredients until crumbly; press into a greased 13×9 baking pan. Bake at 350 for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine brown sugar, pecans and butter; sprinkle over top. Bake 15-20 minutes longer or until inserted knife comes out clean. Cool. Cut into squares. Store in refrigerator.

About the Author – unknown

By: Stacie Boone
Published:

Recipe: Pumpkin Drop Cookies

Recipe: Pumpkin Drop Cookies


2 cups self-rising flour
1 cup rolled oats
1 teaspoon ground cinnamon
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup canned pumpkin
1 cup semisweet chocolate morsels

Preheat oven to 350°F. Spray baking sheets with non-stick vegetable spray. In a medium bowl, combine flour, oats, and cinnamon; set aside. In a large mixing bowl, cream butter and sugars until light and fluffy. Add egg and vanilla, mixing well. Add flour mixture and pumpkin alternately, mixing well after each addition. Stir in chocolate morsels. Drop by tablespoonfuls, 2-inches apart, on prepared baking sheets.

Bake 15 to 20 minutes or until cookies are firm and lightly browned. Remove from baking sheets; cool on a wire rack.

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By: unknown
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Recipe: Big Valentine Cookie

Recipe: Big Valentine Cookie

1 (18-oz.) package Refrigerated Sugar Cookie Bar Dough

PREHEAT oven to 325° F. Grease large baking sheet.

SHAPE dough into 8-inch heart shape on prepared baking sheet.

BAKE for 16 to 18 minutes or until light golden brown. Cool on baking sheet for 2 minutes; carefully loosen cookie with spatula. Cool on baking sheet completely.

DECORATE with decorator icing, valentine candies or melted chocolate as desired.

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By: unknown
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Recipe: Fruitcake Christmas Cookies

Recipe: Fruitcake Christmas Cookies


1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 (8 oz.) pkgs. pitted dates, chopped
3 c. pecans, chopped
1 (8 oz.) pkg. candied pineapple, chopped
1 (8 oz.) pkg. candied cherries, quartered

Cream butter and sugar. Add eggs, beat well. Add dry ingredients and mix well. Add the rest. Drop on lightly greased cookie sheet.

Bake at 375 degrees for 13 minutes.

ICING: Combine melted margarine, confectioners’ sugar and anise flavoring to make a thin icing.

About the Author – unknown

By: lisa
Published:

Recipe: Pumpkin Bars

Recipe: Pumpkin Bars


4 eggs
1 c. vegetable oil
2 c. sugar
1 can (15 oz.) pumpkin
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon*
1/2 tsp. ginger*
1/2 tsp. ground cloves*
1/2 tsp. nutmeg*
4-ounces cream cheese, softened
3 Tbsp. butter, softened
1 tsp. vanilla
2-1/4 cups powdered sugar

Preheat oven to 350 degrees F. Combine first four ingredients in a large bowl. Using a wire whisk, mix together flour, baking powder, baking soda, salt, and spices; add to pumpkin mixture and mix well. Pour into greased and floured jelly roll pan. Bake for 20 to 25 minutes. Cool. Beat together the cream cheese, butter, and vanilla extract, gradually add powdered sugar. Frost cooled cake. Cut into bars.

* May substitute all these ingredients with 1 tablespoon and 1/2 teaspoon pumpkin pie spice.

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By: unknown
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Recipe: Cookie Press Peppermint Filled Christmas Tree Cookies

Recipe: Cookie Press Peppermint Filled Christmas Tree Cookies

3/4 c Margarine or butter
1/2 c Sugar
1/2 tsp Baking powder
1 Egg yolk
1/2 tsp Vanilla
1/4 ts almond extract
1 3/4 c All-purpose flour
green food coloring

For easy passage through the cookie press, do not chill any Spritz dough. Hold the cookie press upright over the cookie sheet EXCEPT when making bars.

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in as much of the flour as you can with the mixer.

Stir in any remaining flour with a wooden spoon. Tint dough with green food coloring.

Force the dough through a cookie press onto an ungreased cool cookie sheet using a tree template. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and cool.
 
For filling: combine 1 cup sifted powdered sugar, 2 tablespoons softened margarine or butter, 1/2 teaspoon vanilla, and 2 tablespoons finely crushed peppermint sticks. Stir in enough milk (2 to 3 tablespoons) to make of spreading consistency. Spread 1 teaspoon filling each on the flat side of half of the cookies. Top with the remaining cookies, flat side down. Makes about 36.

Recipe: Pumpkin Drop Cookies for Thanksgiving

These yummy cookies will make great treats for your family this Thanksgiving.

2 cups flour
1 cup rolled oats
1 teaspoon ground cinnamon
1 cup butter or margarine, softened
1 cup packed brown sugar
1 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 cup canned pumpkin
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Spray baking sheets with non-stick spray or grease with vegetable oil. In a bowl, combine flour, oats, and cinnamon and set aside. In a large mixing bowl, cream butter, white and brown sugars until light and fluffy. Add egg and vanilla, mixing well. Add flour mixture and pumpkin alternately, mixing well after each addition. Stir in chocolate morsels. Drop by tablespoonfuls, 2-inches apart, on prepared baking sheets.

Bake 15 to 20 minutes or until firm and lightly browned. Remove from baking sheet and cool on a rack.

Recipe Source: unknown

Recipe: Candy Cane Cookies

Recipe: Candy Cane Cookies

3/4 c Margarine or butter
1/2 c Sugar
1/2 tsp Baking powder
1 Egg yolk
1/2 tsp Vanilla
1/4 ts almond extract
1 1/2 c All-purpose flour
1/4 c. ground hazelnuts (filberts)

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in as much of the flour as you can with the mixer.

Stir in any remaining flour with a wooden spoon. If desired, tint dough with food coloring.

Using a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane shapes on an ungreased cookie sheet. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and cool.
 
Cool on cookie sheet about 1 minute; remove and cool completely. Drizzle with pink cookie frosting. Makes 36.

Cookie Frosting: Combine 1 cup sifted powdered sugar with enough milk (1 to 2 tablespoons) to make frosting of spreading or piping consistency. If desired, stir in a few drops food coloring. Makes about 1/2 cup.

 ______________________________

Source: Christmas Cookies 1993

Recipe: Italian Christmas Cookies 2

Recipe: Italian Christmas Cookies 2


1 c. olive oil
1 tsp. salt
1 1/2 tsp. orange extract
1 1/2 tsp. anise extract
4 c. flour, sifted once with 4 tsp.
baking powder
1 c. sugar
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract
6 eggs

Mix all ingredients in large bowl until a dough consistency. Roll in a little flour to handle and break off small pieces. Roll and twist. Bake 8-10 minutes on greased pan at 350 degrees. Cookies will be very light after baking.

ICING:

Confectioners’ sugar
1 1/2 tsp. orange extract
1 1/2 tsp. anise extract
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract
A little milk

Mix and dip cookies in icing. Allow to dry before handling. Yield about 4-5 dozen.

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By: cybermom
Published: