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The Most Delicious Cookie Recipes

Fall is the time when we especially crave something comforting and warm. What could be better than to bake some delicious cookies and treat yourself and your loved ones to a dessert with a hot cup of tea? From tried-and-true classics to the most unusual recipes, these are our top picks for the most delicious cookie recipes everyone should try.

Here you’ll find both quick-to-make dessert ideas and exquisite treat options that will be perfect for your holiday table. Be sure to give them a try and tell us what you think in the comment section!

Chai Tea Eggnog Cookies

Ingredients:

  • 1 chai tea bag
  • 17 ½ oz (500 g) sugar cookie mix
  • ½ cup (120 ml) melted butter
  • 1 large egg
  • 4 tbsp eggnog
  • cinnamon sugar
  • 1 cup (120 g) powdered sugar
  • ½ tsp freshly grated nutmeg

Instructions:

  1. Remove tea leaves from the tea bag. Into a mixing bowl add the tea leaves, cookie mix, butter, eggs, and 2 tablespoons eggnog, stir until well blended.
  2. Line a baking sheet with parchment paper. Using a tablespoon place dough on it. Dip the bottom of a glass in cinnamon sugar and flatten the dough with it.
  3. Bake in the preheated oven at 350 °F (180 °C) from 8 to 10 minutes or until lightly browned. Move from the baking sheet to a cooling rack, and leave to cool for about 10 minutes.
  4. Whisk together powdered sugar, nutmeg, and the rest of the eggnog until smooth. Spoon over the cookies.

Perfect Sugar Cookies

Ingredients:

  • 2 sticks (230 g) unsalted butter
  • ¾ cup (150 g) sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 ½ cups (320 g) all-purpose flour
  • ¼ tsp baking soda
  • ¼ tsp kosher salt

Instructions:

  1. Beat the room-temperature butter and sugar with a mixer until smooth. Add the egg and beat until fluffy. Then add the vanilla extract. Reduce mixer speed to low. Combine the rest of the ingredients and add them slowly to the butter mixture, mixing until just incorporated.
  2. Shape the dough into a flat disk, cover with plastic wrap, and place in the fridge for half an hour.
  3. Flour a countertop or any other surface. Place the dough on it. Roll it out until it’s ¼-inch thick. Line a baking sheet with parchment paper. Cut out the cookies and place them on the baking sheet.
  4. Bake at 350 °F (180 °C) from 10 to 12 minutes, until the edges are golden brown.

Chewy Molasses Cookies

Ingredients:

  • 1 ¾ cups (225 g) all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 6 tbsp butter
  • 8 tbsp granulated sugar
  • ¼ cup (50 g) dark brown sugar
  • 1 large egg
  • ¼ cup (60 ml) molasses

Instructions:

  1. Combine the flour with cinnamon, baking soda, ginger, cloves, baking powder, and salt. Stir with a whisk.
  2. In a large bowl add softened butter, 5 tablespoons granulated sugar, and brown sugar and beat with a mixer until fluffy. Add an egg and beat for half a minute. Add molasses and beat again until combined. Add the dry mixture to the butter mixture. Beat until combined. Cover and place in the fridge for 30 minutes.
  3. Take about 1 ½ tablespoons of the dough and shape a ball. Dredge the dough balls in the remaining sugar. Line a baking sheet with parchment paper. Place the cookies on it. Bake at 350 °F (180 °C) for about 12 minutes. Let cool for several minutes and transfer to a wire rack.

Thick Chocolate Chip Cookies

Ingredients:

  • 2 ⅓ cups (290 g) all-purpose flour
  • 2 tsp baking powder
  • 1 ¾ tsp kosher salt
  • ½ tsp baking soda
  • 10 tbsp unsalted butter
  • ⅔ cup (130 g) light brown sugar
  • ⅓ cup (65 g) granulated sugar
  • 1 tbsp vanilla extract
  • 1 large egg
  • 2 ¼ cups (380 g) chocolate chips

Instructions:

  1. Into a medium bowl add the flour, baking powder, salt, and baking soda. Whisk to combine.
  2. Beat the softened butter with brown sugar, and granulated sugar until light and fluffy. Add in the vanilla extract and egg and beat until combined.
  3. Add the dry mixture while beating until combined. Mix in the chocolate chips using a spatula. Cover the bowl and place in the fridge for about 15 minutes.
  4. Divide the dough into 6 parts. Place the cookies on a baking sheet lined with parchment paper. Cover everything with plastic wrap, and refrigerate for 3 hours.
  5. Bake at 400 °F (200 °C) for about 15 minutes and then cool the cookies on the sheet for 10 minutes before transferring to a wire rack.

Raspberry Linzer Cookies

Ingredients:

  • 7 ½ oz (215 g) all-purpose flour
  • 1 cup (170 g) whole blanched almonds
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ⅔ cup (130 g) granulated sugar
  • ½ cup (100 g) unsalted butter
  • ½ tsp grated lemon rind
  • 4 large egg yolks
  • 6 tbsp raspberry jam
  • 2 tsp powdered sugar

Instructions:

  1. Grind 1/2 cup (60 g) flour and almonds in a food processor. Whisk the almond mixture, the rest of the flour, baking powder, cinnamon, and salt to combine.
  2. Into a large bowl add granulated sugar, butter, and rind. Beat with a mixer until light and fluffy. Add the egg yolks and beat until blended. Continue to beat and gradually add the dry mixture; beat just until a soft dough forms. Knead the dough a little. Divide it in half. Cover each portion of the dough with plastic wrap. Place in the fridge for 1 hour.
  3. Flour your surface. Roll each dough portion until ⅛-inch thick. Cut with a 2-inch rectangular cookie cutter with fluted edges to make 36 cookies. Do the same with the remaining dough portion but use a 1-inch cutter to remove the centers. Place onto a baking sheet lined with parchment paper. Bake at 350 °F (180 °C) for 10 minutes. Wait until completely cool.
  4. Spread the center of the whole cookies with half a teaspoon jam. Sprinkle the cutout cookies with powdered sugar. Place the cutout cookies on top of the whole ones.

Chocolate Crinkle Cookies

Ingredients:

  • 1 cup (125 g) all-purpose flour
  • 1 cup (100 g) unsweetened cocoa
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • ¼ tsp baking soda
  • 3 large eggs
  • 1 cup (200 g) light brown sugar
  • ¼ cup (50 g) unsalted butter
  • 2 tbsp instant espresso granules
  • 1 tsp vanilla extract
  • 1 cup (200 g) granulated sugar
  • ½ cup (60 g) powdered sugar

Instructions:

  1. In a bowl, combine the flour, cocoa, baking powder, salt, and baking soda. Whisk together the eggs, brown sugar, melted butter, espresso, vanilla, and half of the granulated sugar until smooth. Gently combine the two mixtures with a wooden spoon. Cover with plastic wrap, and place in the fridge for an hour.
  2. Place powdered sugar in a small bowl. Place the rest of the granulated sugar in a separate small bowl. Take about 1 ½ tablespoon of dough and shape it into a ball. Dredge the dough balls in granulated sugar and then in powdered sugar.
  3. Place the cookies onto a baking sheet lined with parchment paper. Bake them at 325 °F (160 °C) for about 12 minutes rotating halfway through.

Easiest Peanut Butter Cookies

Ingredients:

  • 1 cup (240 g) peanut butter
  • 1 cup (200 g) sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instructions:

  1. In a large bowl add the peanut butter, sugar, an egg, and vanilla extract. Stir until combined.
  2. Shape the dough into 1-inch balls. Place the cookies on ungreased baking sheets. Flatten the top with a fork.
  3. Bake at 325 °F (160 °C) for about 15 minutes.

Hershey’s Kiss Cookies

Ingredients:

  • ½ cup (100 g) unsalted butter
  • ½ cup (120 g) creamy or crunchy unsweetened peanut butter
  • ½ cup (100 g) light brown sugar
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 1 ½ cups (185 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 40 chocolate candy kisses

Instructions:

  1. Beat the softened butter, peanut butter, brown sugar, and half of the granulated sugar until fluffy. Add an egg, and continue to beat until fully incorporated. Add the milk and vanilla, and beat until combined.
  2. In a medium bowl combine the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, while beating at low speed.
  3. Using a tablespoon, shape the dough into balls and dredge in the rest of the sugar. Place the balls on lined baking sheets. Bake at 375 °F (190 °C) in the upper and lower thirds of the oven from 10 to 12 minutes, rotating the sheets halfway through. Remove from oven. Immediately press a chocolate kiss into each cookie. Cool for 20 minutes.

No-Bake Chocolate-Oatmeal Cookies

Ingredients:

  • 2 cups (180 g) quick-cooking oats
  • ⅔ cup (160 g) peanut butter
  • 3 ½ oz (100 g) flaked coconut
  • ¼ cup (25 g) cocoa
  • 1 tsp vanilla extract
  • 2 cups (400 g) sugar
  • ½ cup (120 ml) milk
  • ¼ cup (50 g) butter or margarine

Instructions:

  1. Combine the oats, peanut butter, coconut, cocoa, and vanilla. Thoroughly mix.
  2. Combine the sugar, milk, and butter in a small saucepan. Bring to a boil, and cook for a minute, constantly stirring. Pour over the oat mixture and quickly stir to combine.
  3. Drop heaping teaspoonfuls of dough onto a baking sheet lined with parchment paper. Let the cookies cool.

Almond Joy Cookies

Ingredients:

  • 1 cup (200 g) light brown sugar
  • 1 cup (200 g) granulated sugar
  • 1 cup (230 g) unsalted butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ¼ cups (280 g) all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 ½ cups (425 g) semisweet chocolate chips
  • 1 cup (100 g) sweetened shredded coconut
  • 1 cup (100 g) lightly toasted sliced almonds

Instructions:

  1. Combine the brown sugar, granulated sugar, and softened butter and beat with a mixer until light and fluffy. Add the eggs and vanilla and beat just until blended.
  2. In a large bowl, combine the flour, salt, baking soda, and baking powder. Gradually add the dry mixture to the liquid one, and beat until fully incorporated. Stir in chocolate chips, coconut, and almonds until evenly distributed. Cover with plastic wrap and place in the fridge for 1 hour.
  3. Using a scoop or a tablespoon, drop the cookie dough onto a baking sheet lined with parchment paper. Bake at 350 °F (180 °C) for about 10 minutes or until lightly golden. Cool on the baking sheet for 5 minutes and then on a wire rack for about 30 minutes.

Which one of these delicious cookie recipes did you like the most? Leave your comments below!

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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