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: Pumpkin Cookies

Recipe: Pumpkin Cookies


1 c shortening
2 c white sugar
4 eggs
2 c canned pumpkin
4 c flour
2-1/2 T baking powder
2 t salt
5 t cinnamon
1 t nutmeg
1/2 t ginger
2 c raisins (optional)
2 c chopped nuts (optional)

Cream shortening, and gradually add sugar, beat in the eggs and pumpkin. Stir in dry ingredients, and add nuts and/or raisins.

Bake 350 degrees 12-15 minutes on greased cookie sheets.

Caramel Frosting

3 T margarine
1/2 c brown sugar
1/4 c milk
1 c + 2 T sugar
1/2 t vanilla

Combine margarine, milk and sugar in sauce pan. Biol slowly 2 minutes. Stir constantly. Cool. Stir in 10X sugar and vanilla. Beat until spreading consistency. Spread on cooled cookies.

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By: unknown
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Recipe: Fruitcake Christmas Cookies 2

Recipe: Fruitcake Christmas Cookies 2


1/2 c vegetable oil
1/2 c brown sugar
1 egg
1 1/4 c whole wheat flour
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 c milk
1/2 c chopped walnuts
1/2 c raisins
1/2 c snipped dried apricots
1/2 c chopped dates

Cream together the oil and sugar. Add the egg. Then blend in the remaining ingredients. Drop by spoonfuls onto a lightly oiled baking sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack and store in a tightly closed container.

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Recipe: Halloween Sugar Cookies

Recipe: Halloween Sugar Cookies


1/2 c Butter; softened
1 c Sugar
2 Eggs
1 1/2 ts Vanilla extract
2 1/2 c Flour
1 ts Baking powder
1/4 ts Salt
Orange paste food color
Chocolate sprinkles

NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It’s available in specialty markets and some party stores. Be careful: A little goes a long, long way.

Beat butter and sugar in mixer until creamy. Beat in eggs, 1 at a time, then add vanilla. Combine flour, baking powder and salt in large bowl and beat in butter mixture. Add small amount orange paste food color to dough with toothpick and beat at low speed until dough is evenly colored.

Form dough into walnut-sized balls and place 2 inches apart on lightly greased baking sheet. Flatten balls gently with palm of your hand, then press with fork tines to make grid pattern. Top with chocolate sprinkles and bake at 375 degrees 10 to 12 minutes

About the Author – unknown

By: dee
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Recipe: Shamrock Cookies for St. Patrick’s Day

Recipe: Shamrock Cookies for St. Patrick's Day

Recipe: Shamrock Cookies for St. Patrick's Day

Recipe: Shamrock Cookies for St. Patrick’s Day

1/2 c Shortening
1/2 c Butter or margarine
1 c Powdered sugar
1 Egg
1 tsp Peppermint flavoring
green food coloring

Preheat oven to 375 degrees. Mix all ingredients together except food coloring. Add green food coloring and mix well. Roll out dough with rolling pin onto floured surface. Cut into shamrock shapes using a cookie cutter. Sprinkle with green decorating sugar. Bake approximately 9 minutes.

Note: Omit salt if using self rising flour. 

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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.

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By: jazz
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Recipe: Christmas Cookies 1

Recipe: Christmas Cookies 1


10 oz. Pecans
1 cup honey
1 pound mixed candied fruit,

or you can use:

1/2 pound (1 1/4c.) brown sugar
2 sticks margarine
8 oz. Citron
1 Tablespoon ground cinnamon
4 oz. Lemon peel
1/2 teaspoon ground ginger
4 oz. Orange peel, if preferred
1/2 teaspoon ground cloves
2/3 cup sherry wine
1 teaspoon nutmeg
1 Tablespoon water
1/2 teaspoon salt
1 teaspoon cream of tartar
6 3/4 cups sifted flour
1 Tablespoon baking soda
Confectioner’s sugar icing
Colored sugar sprinkles

The day before mixing dough, grind the nuts and candied fruit together using a meat grinder or food processor. Put in large bowl. Add wine and mix. Cover and refrigerate until next day.

Dissolve baking soda and cream of tartar in water. Set aside. In large pan, heat honey, margarine and sugar until sugar is dissolved. Add spices, ground nuts, fruits and wine mixture. Then add dissolved soda and cream of tartar. Stir well. Cool a little. Start adding flour and mix until too stiff to mix by hand. Transfer to heavy-duty mixer fitted with dough hook and mix in the rest of the flour. Mix
well. Divide dough into four or five portions. Wrap in waxed paper and refrigerate until cool. (Dough may be kept in refrigerator up to one week.) When ready to bake, bring dough to room temperature. Roll on lightly floured surface to approximately 1/8 – inch thickness.

Cut with cookie cutter dipped in flour. Put on non-stick cookie sheet. Bake at 350 degrees 15 minutes or until lightly browned on the bottom. Cool on wire racks. Ice cookies when cool. Sprinkle with colored sugar. Yield: 12 dozen round or heart shaped cookies. If cookies should happen to be baked too long, place iced cookies in airtight container with a slice of apple and they will soften.

Icing

1 pound (3 3/4 c.) confectioner’s sugar
1/3 cup water
1/2 cup solid shortening
1/2 teaspoon vanilla
1/2 teaspoon meringue powder or
1 egg white

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By: cybermom
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Recipe: Giant Christmas Card Cookies

Recipe: Giant Christmas Card Cookies


1-1/2 cups butter or margarine (3 sticks), softened
2 cups packed brown sugar
1 egg
4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon baking soda
Colored sugar or crushed sugar cubes (optional)
Decorator icing Red cinnamon candies

In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until fluffy. Add egg. Beat well. Stir together flour, cinnamon, nutmeg, cloves, and baking soda. With mixer on low speed gradually add flour mixture to butter mixture, beating well. Cover and chill in refrigerator about 2 hours or until firm enough to roll out.

Preheat oven to 350 degrees F. For each cookie roll 3/4 cup of the chilled dough about 1/4 inch thick directly onto an ungreased cookie sheet. (Keep remaining dough in the refrigerator.) Using floured cardboard patterns and a table knife, cut out desired shapes. Remove excess dough. Sprinkle cookies with colored sugar or crushed sugar cubes, if desired. If you want to tie a ribbon in your cookie card, make a small hole in the top of the cookie. Bake for 10 to 12 minutes or until edges are browner than centers. Let cool on cookie sheets for 8 minutes.

With a pancake turner lift cookies onto a cooling rack to finish cooling. Decorate cookies with decorator icing and red cinnamon candies. If desired, run a ribbon through the hole and tie a bow. Store cookies in airtight container up to 2 days. Makes 10 large cookies.

About the Author – unknown

By: dee
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Recipe: Anise Christmas Cookies

Recipe: Anise Christmas Cookies


1 1/2 c. sugar
1 c. honey
1/2 c. margarine, softened
2 eggs, slightly beaten
2 tbsp. anise flavoring or anise oil
1 1/2 c. ground mixed nuts
1/2 c. ground fruit & peel mix
1/4 tsp. salt
1 tbsp. baking soda dissolved in 1/2 c. hot water
5 c. flour

Mix all ingredients in large mixing bowl, adding one cup of flour at a time. Cover and store in a cool place for 2 days. Roll out dough, using flour to prevent sticking and cut with cookie cutter. Bake for 10 minutes at 350 degrees. Cool. Ice with anise icing. Store in tightly covered container.

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

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By: cybermom
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Recipe: Low Fat Pumpkin Oatmeal Cookies

Recipe: Low Fat Pumpkin Oatmeal Cookies


1 cup packed pumpkin
2 egg whites, whipped
1 cup packed brown sugar
1 1/2cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups rolled oats
1 cup raisins

Preheat over to 350 degrees. Coat a baking sheet with cooking spray. In a mixing bowl, combine pumpkin and egg whites. In another bowl, combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats and raisins. Mix wet ingredients with dry ingredients just until moistened. Drop by tablespoonfuls onto prepared baking sheet, 2 inches apart. Bake for 15 minutes, or until cookies seem firm (do not overbake).

Makes 48 cookies; 60 calories each.

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