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: Best Sugar Cookies

Recipe: Best Sugar Cookies

1 cup butter
3/4 oil
3/4 sugar
1 cup powdered sugar
2 eggs
2 teaspoons vanilla extract
41/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cream of tartar

Powdered Sugar Icing:
2 tablespoons butter, softened
4 cups powdered sugar, sifted
1/2 to 2/3 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Cookie: Beat butter and oil together. Gradually add sugars, beating well. Add eggs and vanilla. Mix well. Combine flour, soda, salt and cream of tartar. Gradually add to butter mixture and mix well.

Refrigerate for several hours. Roll out gently on lightly floured surface with lightly floured rolling pin to about 1/4-inch thickness. Use any type of cookie cutter. Bake at 375 F for 10 minutes or until edges are barely brown. Don’t over bake. This entire recipe can be done by hand or with a mixer.

Makes 3 dozen.

About the Author – unknown

By: unknown

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.

About the Author – unknown

By: jazz

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: More Chinese Fortune Cookies

Recipe: More Chinese Fortune Cookies

2 Eggs
1/2 Cup Powdered Sugar
4 Tablespoons Water
1/2 Teaspoon Almond Flavoring
1 Cup Cake Flour, sifted

Butter a baking sheet & dust it lightly with flour. Heat oven to 350 degrees. Beat eggs & gradually mix in sugar while beating until mixture is very thick. Beat water in a tablespoon at a time. Add & beat in the almond flavoring, preferably with an electric mixer, as it must be thorough. Very gently fold in the flour to mix, but do not beat. Drop the batter by level tablespoonfuls on the buttered sheet 5 inches apart. Bake until very lightly browned. Remove from oven and shape while still quite warm, inserting fortunes. Let cool in glasses to hold the form.


Source: unknown

Recipe: Cinnamon Lemon Cookies

Recipe: Cinnamon Lemon Cookies

1 c sugar
1/2 c butter or margarine
1 egg
1tsp vanilla
1 1/2 c all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. grated lemon peel (I usually use 1 1/2 tsp; I really like lemon!)
1/4 tsp. salt
Cinnamon Sugar

In a mixing bowl, cream together sugar and butter. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, lemon peel, and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours or until firm. Shape dough into small balls, about 3/4 inch in diameter. Roll in cinnamon sugar to coat. Set cookies, 1″ apart, on lightly greased cookie sheets. Flatten each slightly, and sprinkle a pinch of additional cinnamon sugar on each top. Bake at 350 F for 10 minutes or until edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.

NOTES: Great with milk, or warm straight from the oven. These get really crunchy after a couple days (if they last that long!), but a few seconds in the microwave or dipping them in milk seems to work well, and enhances the lemon flavor.

About the Author – unknown

By: lou

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

Recipe: Butter Pecan Cookies

Recipe: Butter Pecan Cookies

2 cups butter (no substitutes), softened
2 cups sugar
1/4 cup finely chopped pecans
3 eggs
1 T. vanilla extract
6 cups flour
2 tsp. baking powder

Preheat your oven to 350.

Cream together the butter and sugar in a mixing bowl. Then pecans and mix well. Add the eggs and vanilla, mixing well. Combine the flour and baking powder and gradually add this to the egg mixture; mix well.

Put in refrigerator for 2 hours until firm. You can either slice these or roll to 1/2 inch thickness and cut out with cutters of choice. Place them on an ungreased cookie sheet. Bake for 10-12 minutes or until the edges are light brown.

This recipes yields about 18-19 dozen 1-inch cookies.

About the Author – unknownBy: unknown

Recipe: Oatmeal Toffee Chip Cookies

Recipe: Oatmeal Toffee Chip Cookies

1 cup unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar packed
1 large egg
1 tsp vanilla extract
1 cup oatmeal, uncooked (not quick oats)
1/2 cup (about 3 oz) toffee crunch candy, such as Heath Bar or Skor

Soft oatmeal and buttery toffee team up for this snack. You can make this dough ahead and freeze up to 3 months. Meanwhile, try other cookie recipes.

1. Position 2 oven racks in the middle and upper third of the oven. Preheat the oven to 3500F. Line 2 baking sheets with parchment paper.

2. Sift the flour, baking soda, salt, and cinnamon together. Set aside. Put the butter, granulated sugar, and brown sugar in the large bowl of an electric mixer and beat on medium speed for about 1
minute, or until the mixture is smooth. Add the egg and vanilla and mix on low speed until they are blended thoroughly, about 15 seconds. Stop the mixer and scrape the bowl during this time. Decrease the speed to low and add the flour mixture and oatmeal. Stir in the crushed toffee. Using 2 tablespoons of dough for each cookie, roll the dough between the palms of your hands to form 1 1/2-inch balls. Place the cookie balls about 2 inches apart on the prepared baking sheets.

3. Bake the cookies until golden brown, 12 to 13 minutes. After 7 minutes of baking, reverse the baking sheets front to back and top to bottom to ensure even browning. Watch the cookies carefully as they near the end of their baking time.

4. Cool the cookies on the baking sheets for 5 minutes. Transfer the cookies to 2 wire racks to cool completely. Makes about sixteen 3-inch cookies.

Cook’s Notes: Lining the baking sheets with parchment paper will prevent the melted toffee from sticking to the baking sheet. The bottoms of these sweet cookies can burn easily, so watch the cookies carefully at the end of their baking time. To crush the toffee, leave it in its paper wrapper and crush it with the flat side of a meat pounder. Unwrap the toffee and break up any pieces larger than 1/2 inch.

To Freeze: Place the bottoms of 2 cookies together and wrap them in plastic wrap. Put the wrapped cookies in a metal or plastic freezer container and cover tightly. Label with date and contents. Freeze up to 3 months. To serve, remove as many cookies from the freezer as needed and defrost the wrapped cookies at room temperature. Serve within 3 days.

yield: 16 servings
prep time: 15 minutes
cooking time: 13 minutes


About the Author – Bake and Freeze Chocolate Desserts by Elinor Klivans

By: Elinor Klivans

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

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.


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