Recipes! need a good cookie recipe?

Question by : Recipes! need a good cookie recipe?
whats a good cookie recipe that will really impress everyone at halloween or christmas? I want it to be delicious! i need cute ideas for cookies please!

Best answer:

Answer by knittinmama
These a fabulous!!! and even better the second and third day

Brown Sugar Cookies
Makes 2 Dozen Cookies. Published March 1, 2007.

The most efficient way to bake these cookies is to portion and bake half of the dough. While the first batch is in the oven, the remaining dough can be prepared for baking. Avoid using a nonstick skillet to brown the butter. The dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh brown sugar, as older (read: harder and drier) brown sugar will make the cookies too dry.

14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.

6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

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  1. Sugar Pie says:

    Big, Super-Nutty Peanut Butter Cookies

    Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.

    2 1/2 cups unbleached all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon table salt
    1/2 pound butter (2 sticks), salted
    1 cup packed dark brown sugar
    1 cup granulated sugar
    1 cup extra-crunchy peanut butter , preferably Jif
    2 large eggs
    2 teaspoons vanilla extract
    1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)

    1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.

    2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.

    3. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days. Makes approximately 3 dozen cookies

    –March 1998, Cooks Illustrated

    Hallelujah Cookies

    1 1/2 Cups Butter Or Margarine, Melted
    2 1/2 Cups Brown Sugar
    5 1/2 Cups Quick Oats
    12 Oz. Chocolate Chips
    2 Cups Sugar
    4 Eggs
    5 1/2 Cups Plain Flour
    5 Tsp. Soda
    1 Tsp. Salt
    2 Tsp. Vanilla
    2 Cups Chopped Pecans
    1 Cup Coconut
    1 Cup Raisins

    Mix All Together. Dip With Ice Cream Scoop Onto Cookie Sheet And Bake For 10-12 Minutes @ 325ºF.

    Molasses Sugar Cookies

    1 ½ cups shortening
    2 ½ cups sugar, divided
    2 eggs
    ½ cup unsulphured molasses
    4 cups all-purpose flour
    4 tsp baking soda
    2 tsp ground cinnamon
    1 tsp ground cloves
    1 tsp ground ginger
    1 tsp salt

    In a large saucepan, melt shortening over medium heat; let cool. Add 2 cups sugar, eggs, and molasses; stir well.

    In a bowl, sift together flour, baking soda, cinnamon, cloves, ginger, and salt. Add flour mixture to saucepan, mixing well. Refrigerate for 3 hours or overnight.

    Preheat oven to 375°F. Lightly grease a baking sheet. Shape dough into 1”balls. Roll in remaining ½ cup sugar. Place 2” apart on prepared baking sheet. Bake for 8 to 10 minutes.

    –Taste of the South .com


    1 box spice cake mix
    1 small can solid pack pumpkin
    1 cup raisins or chocolate chips, optional
    1 cup chopped nuts

    Mix together, drop by spoonfuls on ungreased baking sheet and bake at 350ºF for about 13 minutes.

  2. Ron P says:


    Makes: 3 dozen cookies

    1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
    2 tablespoons all-purpose flour
    1/3 cup butter or margarine, softened
    1 egg
    1/4 cup sugar
    1 teaspoon ground cinnamon
    Betty Crocker® red and green decorating icings

    1. Heat oven to 375°F. In large bowl, stir cookie mix, flour,
    butter and egg until dough forms.
    2. Shape dough into 1-inch balls. In small bowl, mix sugar and
    cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches
    apart on ungreased cookie sheets.
    3. Bake 11 to 12 minutes or until set. Cool 1 minute. Remove from
    cookie sheets. If desired, roll tops of warm cookies in additional
    sugar-cinnamon mixture. Cool completely, about 20 minutes.

  3. zipman10 says:

    Chocolate Chip Cookies

    1 Cup butter flavored shortening
    ¾ cup firmly packed brown sugar
    ¾ cup granulated sugar
    1 tablespoon vanilla
    2 eggs
    ½ cup mayonnaise
    2 ½ cups cake flour
    1 teaspoon baking soda
    ½ teaspoon salt
    2 cups milk chocolate chips
    ¾ cup cashew pieces (optional)

    Heat oven to 375. Combine shortening, brown sugar,granulated sugar and vanilla in large bowl. Beat at medium speed of electric mixer until blended. Beat in eggs and mayo.
    Combine flour and baking soda and salt. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips and nuts.

    Drop 2 rounded tablespoonfuls of dough in a mound 3 inches apart onto ungreased
    cookie sheet. Repeat for each cookie.

    Bake for 10 to 12 min. or until edges are slightly browned. Cookie centers will be soft. Cool 2 minutes on cookie sheet. Makes about 3 dozen cookies.

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