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!


Recipe: White Cherry Drop Cookies

Recipe: White Cherry Drop Cookies


1 c shortening
3 c sugar; creamed
4 ea eggs
1 c milk; sweet
5 1/4 c flour
1 ts baking soda; dissolved in a little water
1/4 c. sour milk or sour cream
4 ts baking powder
1 ts vanilla
1/4 ts nutmeg
1 cup chopped, rinsed and dried maraschino cherries

This makes 6 dozen cookies.

Combine ingredients. Drop by teaspoonfuls onto cookie sheets,

Bake in moderate 350 F. oven.

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Recipe: Orange Float Cookies

Recipe: Orange Float Cookies

2 cups all-purpose flour
1/2 cup heavy cream
1/2 cup butter
1/4 teaspoon orange flavoring
2 drops orange food coloring
powdered sugar for dusting board

–FILLING–
3/4 cup powdered sugar
1/4 cup butter
1 teaspoon orange extract
2 drops orange food dye
1/4 teaspoon heavy cream

Preheat oven to 400°F.

Cream butter. Add flour. Stir in cream and orange flavoring, mix well, until dough holds together. Place dough on a board lightly dusted powdered sugar. Roll out dough.

Using 1-1/2 to 2 inch round cookie cutter, cut out dough and place on ungreased cookie sheet about 2 inches apart.

Bake 8-9 minutes. Remove to a wire rack to cool completely.

Combine all the filling ingredients. Add more sugar or cream to make the filling spreadable.

Once cool, top one cookie with some orange cream and top with another cookie.

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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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