A simple, no-roll sugar cookie that makes 3D trees and wreaths. This old-school frosting, stabilized and volumized with a milk-and-flour roux and equal parts butter and shortening, makes for a fluffy, yet sturdy, topping that’s not too sweet to pipe on generously. Decorate with sugar pearls, dragees, or sprinkles. Once set, cookies can be stored in a single layer in an airtight container up to 3 days, or frozen up to 3 months.
Toasty brown butter and coarsely chopped white chocolate give traditional snickerdoodle cookies a decadent upgrade in this wow-worthy recipe. Preparing and cooling brown butter requires a little more time–but the rich, nutty flavor is so worth it. In addition to their incredible flavor, these snickerdoodles have a fluffy, melt-in-your-mouth consistency, thanks to the cream cheese in the dough. You’ll definitely want to bookmark this one for the holidays, but don’t be surprised if you come back to these next-level snickerdoodles all year long.
These cookies are like your mom’s recipe with a few extra surprises! Serve with a cold glass of milk or dunked into your favorite coffee drink.
This simplifies these cookies to a formula that works with just about any cake mix of a certain weight. (If you don’t love to measure, this 4-ingredient recipe is your ticket to cookie bliss.) You can find 3 variations below. Cookies can be stored in an airtight container up to 3 days or frozen up to 3 months.
Fill those thumbprints with caramel and a sprinkle of sea salt. Gilding the lily? Maybe! But it might just be your new favorite. Cookies can be stored in an airtight container, with waxed paper or parchment paper separating layers, up to 3 days, or frozen up to 3 months.
A mixture of Rice Krispies® cereal, peanut butter, and powdered sugar is molded into balls and dipped in melted milk chocolate–in other words, the best homemade candy you ever did have.
Literally the best Rice Krispies® treats you have ever tasted due to a secret ingredient–sweetened condensed milk. You’re welcome. Leftovers (there won’t be any) can be placed in an airtight container on the counter for up to 3 days.
This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm–because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers.
This recipe came to me as I was picking an abundance of blackberries. It is tart but creamy, especially with vanilla ice cream.
Soft molasses spice cookies with a touch of oats and white chocolate chips to put a twist on a classic cookie.