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.

Popular Cookie Recipes

  1. Butter Cookies
  2. Chocolate Chip Cookies
  3. Chocolate Cookie
  4. Fortune Cookies
  5. Gingerbread Cookies
  6. Lemon Cookies
  7. Peanut Butter Cookies
  8. Oatmeal Cookies
  9. Shortbread Cookies
  10. Sugar Cookies

Recipe: Coconut Shortbread Cookies

Recipe: Coconut Shortbread Cookies


For the cookies:
3 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup unsweetened medium-shred coconut
2 tsp. finely grated lemon zest
1/2 tsp. salt
20 Tbs. (2 1/2 sticks) softened unsalted butter cut into 1/2-inch pieces
Decorative sugars and icing pens

For the frosting
8 Tbs. softened unsalted butter, (1 stick)
1 1/2 cups sifted confectioners’ sugar
2 tsp. vanilla extract
2 drops food coloring, (2 to 4)

To make the cookies, in the bowl of a food processor, pulse the flour, granulated sugar, coconut, lemon zest and salt until blended. Add the butter and process in short pulses, just until the ingredients form a ball.

Turn the dough out onto a lightly floured surface and shape into a ball. Divide the dough in half and place each half between 2 large sheets of waxed paper. Roll out each portion to form a 10-inch round, about 1/8 inch thick.

Keeping the rounds between the waxed paper, stack them on a baking sheet and refrigerate until firm, at least 2 hours or up to 3 days; or freeze, well wrapped, up to 1 month.

Position a rack in the lower third of an oven and preheat to 325ºF. Line 2 large baking sheets with parchment paper.

Working with one round of dough at a time, peel off the top sheet of waxed paper, replace it loosely on top and flip the dough over. Peel off and discard the second sheet of paper.

Using assorted Easter cookie cutters, cut out shapes and place them about 1/2 inch apart on the prepared baking sheets. Gather the scraps and refrigerate. (If desired, decorate the cookies with the decorative sugars prior to baking. Otherwise, bake the cookies unadorned, then frost and decorate them after they have cooled.)

Bake the cookies, one sheet at a time, until they are no longer shiny, are just ivory colored and feel slightly firm to the touch, 12 to 15 minutes. Transfer the baking sheet to a wire rack and cool about 5 minutes. Using a metal spatula, transfer the cookies to the rack to cool completely. Repeat with the remaining dough and scraps.

To make the frosting, in a mixing bowl, beat the butter, confectioners’ sugar and vanilla on medium speed until smooth and blended. Stir in 1 drop of food coloring at a time until the desired pastel shade is reached.

To decorate the cookies, spread the frosting over the top of a cookie and decorate with the sugars and icing pens.

To make Easter cookie sandwiches, choose 2 identically shaped cookies and spread 1 to 2 Tbs. frosting evenly over one of the cookies. Center the other cookie on the frosted one and gently press together. Decorate the top cookie with frosting, sugars and icing pens. Makes 14 to 16 large cookies.

To store the cookies, stack undecorated ones in an airtight plastic or metal container and store at room temperature up to 1 week. Place decorated cookies in a single layer in a covered foil-lined cardboard container, such as a cake box, and store at room temperature up to 3 days.

About the Author – unknown

By: jazz
Published:

Recipe: Lemon Tea Cookies

Recipe: Lemon Tea Cookies


1 2/3 c. flour
1/3 c. powdered sugar
1 c. margarine, softened
1 tsp. vanilla

In medium bowl combine first 4 ingredients; blend well. Chill dough. Heat oven to 350 degrees. Shape dough into 1″ balls. Place 2″ apart on ungreased cookie sheet. With thumb or finger make imprint in center of each. Bake 8 to 10 minutes or until lightly browned. Remove immediately, cool.

FILLING:

1 egg, beaten
2/3 c. sugar
2-3 tsp. grated lemon peel
1 tsp. cornstarch
1/4 tsp. salt
1 tbsp. margarine or butter coconut
or powdered sugar or both

In saucepan combine ingredients except coconut or powdered sugar. Cook over low heat stirring constantly until thickened. Cool. Top each cookie with filling. Sprinkle with coconut or powdered sugar.

About the Author – unknown

By: cybermom
Published:

Recipe: Grandma’s Crispy Oatmeal Cookies

Recipe: Grandma’s Crispy Oatmeal Cookies


1/3 cup Butter
1/3 cup Lightly packed brown sugar
1/4 cup Warm water
1 cup Flour, divided; 1/4 cup aside
1 cup Quick rolled oats
1 tsp. Cinnamon
1/2 tsp. Baking soda

Cream butter and sugar together thoroughly, then beat in water. Set aside 1/4 cup flour for rolling. Mix together the remaining dry ingredients, then stir them into the creamed mixture. Add the
remaining flour gradually to the dough until it is stiff enough to roll.

Divide the dough into 3 lumps about the same size. Roll each lump of dough out about 1/8 inch thick and cut into 12 pieces or use cookie cutter. Place on a lightly greased cookie sheet. Bake at
350 F about 10 minutes or until golden brown around the edges. Remove from pan, cool. Store in a covered container. Makes about 36 cookies.

About the Author – unknownBy: Kimberly
Published:

Recipe: Peanut Butter Delights

Recipe: Peanut Butter Delights


2 cups Chocolate chips
1/3 Box graham crackers (22 crackers)
1 cup Creamy peanut butter
1 lb Powdered sugar
1 cup melted butter

Melt chocolate chips in top of a double boiler over low heat. Crush graham crackers. Combine with peanut butter and sugar. Pour butter over and mix well. Press into a greased 9×13″ glass pan.
Spread with melted chocolate. Cut before chocolate hardens completely.

About the Author – unknown

By: Kimberly
Published:

Recipe: Chinese Fortune Cookies

Recipe for chinese fortune cookies. Enjoy!

2 eggs
1/2 c. flour
1/4 tsp. ginger
3/4 c. powdered sugar
1/4 tsp. salt
1/4 c. butter, melted

Beat eggs, add sugar. Mix remaining ingredients. Grease cookie sheets. Drop by spoonfuls and spread to 2 1/2 inches round. Bake at 300 degrees for 12 minutes. Remove 1 cookie at a time with spatula; leave rest in warm oven, working quickly before cookie hardens. Fold over clean pencil and slip pencil out, slip paper fortune inside of cookie. Fold in half again and let set in glass cup until cooled. Repeat with remaining cookies.

About the Author – unknown

Recipe: Chewy Oatmeal Cookies

Recipe: Chewy Oatmeal Cookies


3/4 cup butter
1-1/4 cups brown sugar — firmly packed
1 large egg (room temperature)
1/3 cup milk
1-1/2 tsp. vanilla
3 cups raw, rolled oats, rolled (quick or old-fashioned)
1 cup flour — all-purpose
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 cup raisins
1 cup walnuts — chopped

Heat oven to 375 F. Lightly grease cookie sheet with shortening. Combine shortening, brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well. Combine oats, flour, baking
soda, salt and cinnamon; add to shortening mixture and combine until just blended.
Stir in raisins and nuts. Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 10-13 minutes, or until lightly browned. Soooo good!

About the Author – unknown

By: Kimberly
Published:

Recipe: Gingerbread Men Cookies

Recipe: Gingerbread Men Cookies


1/2 cup shortening
1/2 cup C&H Pure Cane Granulated Sugar
1/2 cup molasses
1 egg, separated
2 cups flour
1 +1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 +1/4 cups C&H Pure Cane Powdered Sugar
1 pinch cream of tartar
1/4 teaspoon vanilla
1 cup raisins or nuts, for decoration

Beat shortening, sugar and molasses until creamy. Add egg yolk and mix well (set aside egg white for the frosting).

Sift together flour, cinnamon, cloves, ginger, baking powder, nutmeg, baking soda and salt. Blend into creamed mixture and mix well. Refrigerate 30 minutes.

Preheat oven to 350°F.

On a lightly floured board, roll out dough to ¼-inch thick. With a 5-inch cookie cutter, cut out gingerbread men. Place on ungreased cookie sheet. Decorate with raisins or nuts. Bake until edges start to crisp, 8 to 10 minutes. Cool slightly on cookie sheet before transferring to wire racks to cool completely.

Sift together powdered sugar and cream of tartar. Add egg white and vanilla. With mixer, beat mixture until stiff. Cover with a moistened towel until needed. Use to frost cooled cookies.

Yields: 24 cookies.

About the Author – unknown

By: schatz
Published:

Recipe: Chocolate Sugar Cookies

Recipe: Chocolate Sugar Cookies


3 squares Baker’s Unsweetened Chocolate
1 cup (2 sticks) margarine or butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Additional sugar

Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely mixed. Mix in flour, soda and salt. Refrigerate 30 minutes.

Heat oven to 375 F. Shape dough into 1-inch balls. Roll in additional sugar. Place on ungreased cookie sheets.

Bake for 8 to 10 minutes or until set. Remove from cookie sheet to cool on wire racks.

Makes about 3 1/2 dozen cookies.

About the Author – unknownBy: kal
Published:

Recipe: Fortune Cookies

Recipe: Fortune Cookies


24 egg whites
1 c. sugar
1/4 c. flour
1/2 tsp. vanilla
1/2 c. melted butter
2 tbsp. water

Write messages on 2 1/2 x 1/2 inch strips of paper. Fold and set aside. In large bowl, mix sugar into egg whites and blend until fluffy. Melt butter and cool slightly. Add flour, vanilla, water, and butter to sugar mixture. Beat until smooth. Grease a cookie sheet. Pour batter from a spoon to form 3 inch circles on cookie sheet. Bake at 375 degrees until light brown (about 8 minutes). Lay a message on each circle, fold circles in thirds and bend gently in the center. If the cookies get too hard to bend, put them back into the oven for 30 seconds.

About the Author – unknown

By: mom
Published:

Recipe: Easy Peanut Butter Cookies

Recipe: Easy Peanut Butter Cookies


1-2/3 cups all-purpose flour
1-1/2 tablespoons cornstarch
1-3/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1/4 cup sugar
1/4 cup creamy peanut butter
1-1/2 tablespoons light-colored corn syrup
2-1/2 teaspoons vanilla extract
1 egg
Vegetable cooking spray
3 tablespoons granulated sugar

Preheat oven to 375 degrees.

Combine first 4 ingredients in a bowl; stir well, and set aside. Combine brown sugar, oil, 1/4 cup granulated sugar, and peanut butter in a large bowl; beat at medium speed of a mixer until
well-blended. Add corn syrup, vanilla, and egg; beat well. Stir in flour mixture.

Coat hands lightly with cooking spray, and shape dough into 48 (1-inch) balls. Roll balls in 3 tablespoons granulated sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten balls with the bottom of a glass.

Bake at 375 degrees for 7 minutes or until lightly browned. Remove cookies from pans, and let cool on wire racks. Yield: 4 dozen (serving size: 1 cookie).

NUTRITIONAL INFORMATION:

CALORIES 59 (31% from fat); PROTEIN 1g; FAT 2g (sat 0.4g, mono 0.7g, poly 0.8g); CARB 9.5g; FIBER 0.2g; CHOL 5mg; IRON 0.3mg; SODIUM 23mg; CALC 14mg.

About the Author – Cooking Light YEAR: 1996 ISSUE: March PAGE: 99

By: Cooking Light
Published: 1996