Perfect for dessert spread or as part of snacks, we have collected our favorite classic cookies recipes, from cinnamon to chewy peanut butter.
Gluten-Free Peanut Butter Cookies
A lack of flour helps bring out the pure peanut butter flavor of these cookies. They have a wonderful chewy texture and a great balance between sweet and salt.
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Makes about 3 to 4 dozen cookies
- 16 oz. Jif brand creamy peanut butter
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- Two tsp. Baking soda
- ½ tsp. Salt
- ½ tsp. cinnamon
- 1 cup demerara sugar
Read About: Cookie Recipe For Christmas
Preheat oven to 350 degrees of F with upper and lower thirds racks, lines baking sheets with parchment paper and set aside.
In a medium mixing bowl, whisk together peanut butter, sugar, and brown sugar. Mix in eggs, vanilla, baking soda, salt, and cinnamon until well combined. Pour demerara sugar in small bowl, form peanut butter mixture into 2-inch balls and add demerara sugar, when coating place completely balls four inches apart on baking trays. Bake 10 to 15 minutes until puffed and light golden at edges. Allow to cool 10 to 15 minutes on trays to set before removing. Gluten free peanut butter cookies are ready and serve.
Read About: chocolate cookie Recipes
Glazed Cinnamon Oatmeal Cookies
Laden with dried cranberries and drizzled with a sweet cinnamon glaze, these go beyond the typical oatmeal cookie.
Makes 3 Dozens
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1 ½ cups rolled oats
- ½ cup dried cranberries
- 1 cup confectioners’ sugar
- 2 tablespoon milk
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In a bowl add flour, 1 tsp. Cinnamon, baking soda, salt and mixed, set aside. Another bowl beat sugar and butter until creamy. Add the egg, 1 teaspoon vanilla, and lemon zest beat until smooth. Add flour with motor running and mix until a soft, sticky dough forms. Fold in oats and cranberries.
Working in batches and using wet hands, fold 1 tablespoon dough into a ball shape and transfer to baking sheet. Using back of the spoon or your hands gently flatten cookies. Bake until cookies are golden brown for 15 minutes and then transfer the tray. Cool completely.
Combine remaining cinnamon and confectioner’s sugar in a bowl. Add in milk and remaining vanilla, toss until smooth. Drizzle glaze on top of cookies; return to rack until glaze is set. Glazed cinnamon oatmeal cookies are ready and serve.
Read About: Best Snickerdoodle Cookie Recipe
Blanketed in multicolored sprinkles, these festive-looking treats are a staple of Italian bakeries.
- make 3 dozen cookies
- 1½ cups flour, plus more
- 1½ tsp. Baking powder
- ½ tsp. Kosher salt
- 12 tbsp. unsalted butter softened
- ¾ cup sugar
- 2 tsp. vanilla extract
- 1 egg
- Zest of ½ lemon
- ½ cup multi-colored sprinkles
- 1 egg white, lightly beaten
Read About: Cookies…. Yummy
In a bowl, whisk together flour, baking powered and salt, set aside.
In a large mixer bowl, beat sugar and butter with a mixer on medium-high speed until melt well and smooth for 2 minutes. Place vanilla, egg, and lemon zest stir until mixed. Now add all dry ingredients and toss until just combined. Using two tablespoon dough and give the shape a ball, place on parchment paper lined baking sheet. Lightly flour the bottom of balls, and press each ball into a flat disk, chill disk for 30 minutes. Add sprinkles in a bowl and set aside.
Preheat oven 350 degrees. Lightly brush tops of cookies with white egg by using a pastry brush and then press into sprinkles to adhere completely. Place cookies on baking sheet and bake, rotating baking sheets top to bottom and front to back halfway through cooking until set and lightly browned on the bottom, for 10 minutes. Let cool and serve.
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