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.

Other Cookie Recipes

  1. Alice's Breakfast Cookies
  2. Almond Jelly Cookies
  3. Amish Raisin Cookies
  4. Apple Cheddar Cookies
  5. Apple Spice Drop Cookies
  6. Applesauce Cookies
  7. Apricot Kolachy Cookies
  8. Apricot Sesame Cookies
  9. Banana Chip Cookies
  10. Becky's Ribbon Cookies
  11. Big Batch Butterscotch Cookies
  12. Big Soft Ginger Cookies
  13. Burried Cherry Cookies
  14. Cheesecake Cookies
  15. Chocolate Dipped Almond Cookies
  16. Coffee Chip Cookies
  17. Cookies
  18. Date Cookies
  19. Fruitcake Cookies
  20. Ginger Almond Cookies
  21. Hermit Cookies
  22. Hermit Cookies 2
  23. Hershey Cookies
  24. Kansas Lime Cookies
  25. Macaroon Cookies
  26. Orange Float Cookies
  27. Party Time Cookies
  28. Pink Cookies
  29. Potato Chip Cookies
  30. White Cherry Drop Cookies

Recipe: Banana Chip Cookies

Recipe: Banana Chip Cookies

3/4 cup shortening
1 cup sugar
2 eggs
1/2 cup milk
1/4 cup honey
1 medium ripe banana, mashed
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup miniature semisweet chocolate chips

In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in milk, honey and banana. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in chocolate chips.

Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Flatten with a glass dipped in sugar.

Bake at 350 for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

Yield: 5 dozen.

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Recipe: Big Soft Ginger Cookies

Recipe: Big Soft Ginger Cookies

3/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture.

Roll into 1-1/2-in, balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12 min or until puffy and lightly browned. Remove to wire racks to cool.

Yield: 2-1/2 dozen.

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Recipe: Macaroon Cookies

Recipe: Macaroon Cookies


1 egg white
1/2 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
1/2 c. moist, shredded coconut
1 c. corn flakes
1/2 c. nutmeats, opt.

Beat egg white until stiff; gradually beat in sugar; add salt and vanilla; mix thoroughly. Fold in coconut and corn flakes. Drop from teaspoon on greased cookie sheet. Bake in slow oven (300 degrees) until surface is dry, about 20 minutes. Do not allow to brown. Remove from cookie sheet while warm.

Makes 1 1/2 dozen macaroons.

A few drops of green food coloring and 1/4 teaspoon peppermint flavoring (in place of vanilla) may be added to make “Christmas Macaroons”. Colored sugar or candies may be sprinkled on top of white macaroons.

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Recipe: Ginger Almond Cookies

Recipe: Ginger Almond Cookies

1/2 cup almonds, toasted
6 tablespoon sugar
1 cup all-purpose flour
2 teaspoon ground ginger
1 pinch salt
4 ounce unsalted butter, at room temperature
1 teaspoon pure vanilla extract

Estimated Cooking Time: 3 hours 30 min.

1. In a food processor, combine the almonds with half the sugar and process to a coarse powder. Transfer to a bowl and stir in the flour, ginger and salt.

2. In a large bowl, beat the butter with the remaining sugar and the vanilla until well blended. Add the flour mixture and beat until combined.

3. Divide the dough in half and shape each half into a 6-inch-long log [for recipe making 48 cookies]. Wrap each log in plastic and chill until firm, at least 3 hours or for up to 3 days.

4. Preheat the oven to 350 degrees F (175 degrees C) and line 2 cookie sheets with parchment paper. Slice the dough logs 1/4 inch thick and arrange the slices 1 inch apart on the prepared cookie sheets. Bake the cookies for about 18 minutes, or until golden on the bottoms and edges; shift the pans halfway through baking. Slide the parchment with the cookies onto wire racks and let the cookies cool completely before serving. (The cookies can be kept in an airtight container for up to 3 days.)

Yields: 4 dozen.

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Recipe: Hermit Cookies

Recipe: Hermit Cookies

3/4 c. shortening
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour, sifted
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. each nutmeg + cinnamon
1/4 tsp. cloves
1 tsp. each lemon and vanilla extracts
1 c. raisins
1/2 c. walnuts (optional)

Mix shortening, brown sugar, egg and molasses thoroughly. Sift together dry ingredients and combine with first mixture. Add the extracts, raisins, nuts and chill. Roll into walnut sized balls and dip the tops in granulated sugar. Before baking, sprinkle each cookie with 2 or 3 drops of water to make crinkle tops.

Bake 375 degree oven 10 – 12 minutes only until just set.

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Recipe: Almond Jelly Cookies

Recipe: Almond Jelly Cookies

1-1/2 cups butter or margarine, softened
1 cup sugar
1-1/2 cups ground almonds
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup jelly or jam of your choice

In a mixing bowl, cream butter and sugar. Add almonds and vanilla; mix well. Combine flour and salt; gradually add to the creamed mixture. Refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out half of the dough to 1/8-in, thickness.

Cut with a 2-in, round cookie cutter. Repeat with remaining dough, using a 2-in, doughnut cutter so the center is cut out of each cookie. Place 1 in. apart on ungreased baking sheets. Bake at 350 for 10-12 min or until edges are lightly browned. Remove to wire racks to cool. Spread 1/2 teaspoon jelly over the bottom of the solid cookies; place cookies with cutout centers over jelly.

Yield: 5 dozen.

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Recipe: Pink Cookies

Recipe: Pink Cookies


1 c. powdered sugar
1 c. shortening
1/2 t. salt
3/4 c. chopped pecans
1 egg
1/4 c. milk
1 t. vanilla flavoring
1/2 t. lemon flavoring
4 c. cake flour
Icing Ingredients (below)

Mix all ingredients into a smooth dough. Roll into a log shape and cut into 1-inch slices.
Make an indention in the center of each cookie by pressing with thumb. Bake about 10 minutes at 350°, until just light brown.

Icing Ingredients:
1/4 c. oil
1/4 c. white Karo syrup
1 T. water
drop red food coloring
pinch of salt
1/8 t. (or slightly more) Cherry flavoring
1 c (or more) powdered sugar
1 1/2 t. maraschino cherry juice

Bring oil, Karo syrup and water to a boil. Transfer to a mixing bowl and add flavorings and powdered sugar until it becomes a thick paste. Continue mixing until smooth. Add cherry juice to reach consistency to drop into the indention of cooked cookies. May also add a piece of chopped cherry to the indention.

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Recipe: Amish Raisin Cookies

Recipe: Amish Raisin Cookies

1-1/2 cups butter or margarine, softened
1 cup sugar
1-1/2 cups ground almonds
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup jelly or jam of your choice

In a mixing bowl, cream butter and sugar. Add almonds and vanilla; mix well. Combine flour and salt; gradually add to the creamed mixture. Refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out half of the dough to 1/8-in, thickness.

Cut with a 2-in, round cookie cutter. Repeat with remaining dough, using a 2-in, doughnut cutter so the center is cut out of each cookie. Place 1 in. apart on ungreased baking sheets. Bake at 350 for 10-12 min or until edges are lightly browned. Remove to wire racks to cool. Spread 1/2 teaspoon jelly over the bottom of the solid cookies; place cookies with cutout centers over jelly.

Yield: 5 dozen.

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Recipe: Apricot Kolachy Cookies

Recipe: Apricot Kolachy Cookies

1-3/4 cups self-rising flour
3/4 cup butter or margarine, softened
2/3 cup cottage cheese
1/3 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2/3 cup apricot preserves
3/4 teaspoon almond extract
1 egg, separated
1 tablespoon milk

In a medium bowl, combine flour, margarine, cottage cheese, confectioners’ sugar, and vanilla. With hands, knead until blended. Shape into a ball; wrap in plastic wrap. Refrigerate for 2 hours.

In a small bowl, combine apricot preserves and almond extract; cover and set aside. Divide the dough in half. On a lightly floured board, roll one half of the dough to 1/8-inch thickness. Cut into 3-inch squares, re-rolling trimmings. Place the squares, 1/2-inch apart, on UNGREASED cookie sheets. With a fork, prick the squares.

Preheat oven to 375°F. In a cup beat egg white slightly. In a cup, beat egg yolk with milk. Place 1/2 teaspoon of the apricot mixture in the center of each square. Brush the edges of the dough with egg white. Fold the corners of each square toward the center over the filling. Press the corners firmly onto the cookie sheet to seal. Brush with egg yolk mixture.

Bake for 15 minutes or until delicately browned. Remove from cookie sheet, cool on a wire rack. Repeat with remaining dough and apricot mixture.

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Recipe: Apple Spice Drop Cookies

Recipe: Apple Spice Drop Cookies


1/2 cup butter or marg, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 egg
1/4 cup apple juice
2 cups all-purpose flour
1 t ground cinnamon
1/2 t baking soda
1/2 t ground nutmeg
1 c. finely chop peeled tart apple
1 cup chopped walnuts

FROSTING:
1/4 cup butter or margarine, softened
3 cups confectioners’ sugar
1 t vanilla extract
3 to 4 T, apple juice

In a mixing bowl, cream butter and sugars. Beat in egg and apple juice. Combine the dry ingredients; gradually add to the creamed mixture. Fold in apple and walnuts. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 for 12-14 minutes or until golden brown. Remove to wire racks to cool.

For frosting, cream butter, sugar, vanilla and enough apple juice to achieve spreading consistency. Frost cooled cookies.

Yield: about 3 dozen.

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