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C Is for Cookie

C Is for Cookie


Celebrated cookbook author Dorie Greenspan enchanted her son's entire third grade school with Christmas cookies.

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I failed at a million things as a mother. Our son, Joshua, ties his shoes awkwardly because I bought him Velcro sneakers; he doesn't eat mushrooms because at the first sign of his not liking them, I never served them to him again (maybe I should have hidden them under the mashed potatoes); and his favorite bedtime is about 4 o'clock in the morning (no set tuck-in times chez us because I loved having him up and around—yes, I was overindulgent). But he's kind, curious, creative, funny, and whip-smart; speaks fluent French; and loves cookies. I only take credit for the cookies.

Photo: Courtesy of Dorie Greenspan

Eating healthy should still be delicious.

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As soon as I could get The Kid, as he was known from prebirth, on a stepladder, we baked cookies together. We baked for birthdays and picnics and friends and dinners and for no reason at all, and we always baked Christmas gifts for his teachers, even when it really wasn't the coolest thing to do.

Joshua went to school in New York City. He went to the kind of very formal elementary school where the boys had to wear collard shirts, ties, and blazers, and he went during the city's Bonfire of the Vanities moment, when many of his classmates' mothers were going to their high-powered jobs wearing dress-for-success suits with shoulder pads pointy enough to joust the competition out of the corner office.

Me? I worked at home, cooking and writing about food for print—there was no Internet, no blogs, no Instagram. And baking cookies. Trust me, no other mom in the class was doing this.

And it was never clearer than at holiday time, when, on the last day before Christmas break, the children would come in with the presents their parents had bought for their teachers. There were a sprinkling of boxes in Tiffany blue; some packages from stylish boutiques; and one cellophane-wrapped satchel of cookies, an assortment that might include vanilla shortbread, lemon wafers, chocolate snaps, and one of my favorites: pfefferneusse, spiced nut cookies with the fragrance of Christmas. We tied the package with festive and curly colored ribbons and a card that Joshua and I had made.

View Recipe: Pfefferneusse

Every family received a handwritten thank-you note from the teacher, but the note I got was special—it included a request to be kept on the cookie list even after Joshua had moved up to the next grade.

It's a good thing The Kid finally graduated out of that school—we would never have been able to keep up with the Christmas cookie baking if he hadn't. By his graduation, we were baking fresh batches for teachers both past and present, homeroom and special subjects, aides and principals.

Photo: Courtesy of Houghton Mifflin Harcourt, RUX Martin Books

Joshua (whose Twitter bio is "C for Cookie") says that cookies are memories and that every cookie memory is a happy one. Who cares if he ties his shoelaces backward? Baking and sharing cookies is lots more important. It's tastier, too.

Greenspan's latest cookbook, Dorie's Cookies ($35), features more than 160 cookie recipes that meet her "three purple stars" standard of scrumptiousness. It's a must-have for bakers.


50 Cookie Press Recipes That Will Hone In Your Decorating Skills

Whether you already know how to use a cookie press or you’re ready to learn, we’ve compiled a list that will get you in the kitchen and figuring it all out. These 50 cookie press recipes that will hone in your decorating skills and give your baking skills a boost of confidence too. Check them out below!

1. Glazed Spritz

Martha Stewart gives us a a great recipe for a classic, glazed spritz cookie. Use any shape in the press and make a box for a holiday gift!

2. Vanilla Malted

The Little Epicurean makes some delicious vanilla malt cookies that will be hard to say no to. They’re quite addictive once you start!

3. Cinnamon Dulce de Leche Spritz Sandwiches

These sandwich cookies are filled to the fill with yummy surprises inside. If you love extra sweetness and caramel bites then run over to Girl in the Little Red Kitchen for all the details.

4. Snickerdoodle Spritz

Betty Crocker has a snickerdoodle spritz recipe you’ll fall in love with too. Again, use any shape in the press and serve these ones up with a glass of milk before bed.

5. Cinnamon Apple Butter Spritz

Visit Wilton for a beautiful combination of fall flavors all in one cookie. Cinnamon apple butter cookies will crumble right into your mouth and bring in the spirit of the season too.

6. Raspberry Poinsettia Blossoms

Pillsbury shares a raspberry poinsettia blossom recipe that will give the right kind of bite around the holidays. Lighten up the dessert table with a batch of these.

7. Peanut Butter Petals

If you’re a big fan of peanut butter, then you’ll need to hop on over to The Right Recipe and grab this recipe for these PB petals. You’ll want that chocolate chip addition to really set it off too.

8. Almond Spritz

Food gives us a classic recipe for almond spritz cookies. These are really popular throughout the holiday season.

9. Cheese Straws

Yes, you can make cheese straws with (or without) a cookie press! Check out the details over at Taste of the South Magazine.

10. Hazelnut Spritz Cookies

And these ones are dipped in chocolate. Check out these – perfect for Christmastime – cookies over at What’s For Lunch Honey?

11. Pumpkin Spice Spritz

Diet hood knows how to please all those fall-flavor lovers out there. Check out this pumpkin spice spritz cookie recipe now!

12. Pistachio Spritz

Martha Stewart has my favorite cookie right up her sleeve. These pistachio bites are subtle in flavor, beautiful in design and easier than you may think to recreate!

13. S’more Spritz Sandwiches

Chocolate Moosey gives us a super fun and indulgent cookie recipe to try out. Don’t forget to dip them in chocolate!

14. Lemon Blackberry Spritz Sandwiches

If you like a bit of tartness, check out these lemon blackberry sandwich cookies from Pineapple & Coconut. Pink icing and a shortbread finish make these stylish and delicious.

15. Glazed Eggnog Spritz

Betty Crocker has the best spritz cookies around for when it comes to Christmastime. These glazed eggnog bits would be the perfect way to add a bit of the holidays to the dessert table.

16. Coconut Spritz

For something a bit lighter, BHG has a coconut-filled cookie up their sleeve. This sweet cookie works well dipped in a bit of dark chocolate too.

17. Chocolate-Dipped Cream Cheese Mints

My Cooking Spot makes my personal favorite cookie on the list. These cream cheese mints will melt right into your mouth and with the extra bout of chocolate, they’re quite indulgent too!

18. Chocolate Peppermint

Taste of Home makes a chocolate peppermint spritz that’s also perfect for the winter season. They taste like Christmastime and make for a great edible gift as well.

19. Coffee Hazelnut Spritz

Healthy Delicious mixes a bit of coffee flavors and hazelnut to create the best afternoon sweet treat. These will crumble into your mouth just right and provide the right kind of energy-infused bite.

20. Maple Walnut Spritz

Here’s a unique pairing that works well as a fall cookie as well. Taste of Home has everything you need to whip up a batch of these maple walnut spritz.

21. Iced Cranberry Spritz

Perfect for fall and all throughout the holidays, these stunning iced cranberry cookies will give you the right bite every night. Grab the details at New England Today.

22. Sour Cream Spritz

The Semisweet Sisters made some sour cream spritz that are too a classic cookie press recipe. These will melt in your mouth and adding some seasonal sprinkles never hurts!

23. Pumpkin

Food makes some pumpkin cookies – without the spice – that the family will gobble right up. Make a batch of these to finish off Thanksgiving dinner!

24. Peppermint Bark Spritz

If peppermint bark is your winter weakness, you’ll want to visit Bake Love Give for the details of this recipe. Put them in a bowl for the family to enjoy or package some up for friends around the neighborhood.

25. Rosemary Cheese Spritz

Food Network makes a more savory cookie press bite that you’ll want to gobble up too. Rosemary and cheese they’re a great choice for an afternoon snack break.

26. Chocolate Sables

Over at mbakes, you’ll find these chocolate sable cookies that you can dip in everything from white chocolate to sprinkles as a means of personalization. They can be decorated for all seasons and holidays so easily!

27. Cheddar Spritz

Some cheddar spritz will have everyone happy and satisfied too. A bowl of these at the shower or next brunch will be the best and easiest addition. (via)

28. Chocolate-Dipped Strawberry Spritz

Bake Love Give dipped their strawberry spritz cookies into chocolate and made them even more delicious. Grab the details tonight!

29. Lemon Curd Sandwiches

A Spicy Perspective made a sandwich spritz that we’re going gaga over. These light and tart flavors are the perfect way to ignite the warmer months of the year.

30. Buttermilk Jumbles

Honeybee’s Patisserie makes some buttermilk jumbles that will definite satisfy your tastebuds and your tummy. With a cup of tea in the evening, you’ll be easily indulged.

31. Red Velvet

If you’re a fan of red velvet desserts, then you’ll need to grab this recipe from Taste of Home. These give you that same feeling of sliced cake but a bit more subtle in flavor.

32. Vanilla Spritz Shortbread

Erren’s Kitchen also makes a cookie that works well with evening tea. They can become easily addictive as well and they work with any shape press!

33. Ombre Rose Cream Cheese Spritz

Bake Love Give shows us how to make the perfect batch of cookies for your next baby or bridal shower. Learn how to style and bake just the right way with this one.

34. Butter Snowflakes

Butter snowflake cookies are addictive as well. With an extra bit of sugar on these shortbreads, KitchMe teaches us all about them.

35. Italian Spritz with Nutella

Watch this YouTube if you want something extra indulgent. A dollop of Nutella makes everything better, and that includes these delicious Italian cookies.

36. Lemon Shortbread

Dixie Crystals makes some simple lemon shortbreads that will be the perfect grab for the kids after school or next time you bring something to brunch at the in-laws. Don’t forget the powdered sugar!

37. Spritz Surprise

Learn how to make these little pouches of sweetness tonight! Filled with chocolate – or any other sweet cream you fancy – follow along and hone in your baking skills. (via)

38. Lemon Pudding Spritz

Delishably shows us how to utilize lemon pudding inside our cookie press recipe. Check out all the details after the jump!

39. Chai Spice Spritz

Eat Drink Love gives us a unique cookie flavor with these chai spice spritz. Follow along and make something a bit outside-the-box for the family this weekend.

40. Chocolate Espresso Spritz

The Creekside Cook gives us another cookie recipe that’ll give us a quick kick in the pants when we need them. If you like strong flavors, check these out!

41. Butter Spritz

Crustabakes hands over another classic recipe that you’ll want in your repertoire. Dipped in white chocolate and sprinkles, or even some dark chocolate and peanuts, they’re easily personalized as well.

42. Chocolate Orange Spritz

We’re a big fan of orange and dark chocolate and this cookie recipe combines both. It’s such a fun flavor combination! (via)

43. Dark Chocolate Drizzled Orange Cinnamon Spritz

Simply Southern Baking adds some cinnamon to their orange and chocolate combination and we love that extra bite. Check it out now!

44. Vanilla Wafers

Well Floured makes some classic vanilla wafers that everyone from the kids to the neighbors will gobble with up. Again, these can easily be dipped in chocolate for an extra bit of pizzazz.

45. Jello Spritz

Over at Brownies For Dinner you’ll learn how to use jello mix in your recipe. It’s just another fun way to add style and flavor to your cookie pressing!

46. Barrington Mints

Sweet and Saucy teaches us how to make these classic and delicious mints. They’re beautiful and they’re a necessity for any shower celebration!

47. Almond Cherry

Almond cherry spritz cookies are a classic. So you’ll want to grab this one and practice over at That Recipe.

48. Maple Spritz

Bake Love Give focuses on cozy maple flavors with these cookies. Press out some leaf cookies and serve these up with coffee or tea in the afternoons.

49. Raspberry Rosette Spritzer

The cookies are just so pretty but they’re also subtle and delicious in flavor. Baking with Blondie makes some sweet, raspberry spritzers that we’re loving.

50. Whole Wheat Spritz

And finally, Food Faith Fitness shows us how to whip up some whole wheat, eggless spritz cookies. Don’t forget the sprinkles!

Thanks for including our Cherry Almond Spritz cookies in the round up. There are so many delicious recipes included here.


Big Batch Cookie Recipes

I&rsquove been making these Favorite Chocolate Chip Cookies for years. They&rsquore packed with two kinds of chocolate, oats, and nut, and they&rsquove always been a frequently requested treat among family and friends. They make such a big batch that they&rsquore one of my favorite cookie doughs to keep stocked in my freezer for those times when only a freshly baked cookie will do!

Cinnamon Pecan Puffs are essentially a meringue cookie with lots of nuts and a nice dose of cinnamon. They&rsquore a nostalgic favorite for me, as my mother and I used to make a big batch most every holiday season. I love that this recipe has a short list of ingredients that I usually have ready to use in my kitchen.

For being small, these Salted Double Chocolate Cookies pack a big flavor punch. They&rsquore made with two kinds of chocolate for rich, chocolatey flavor. And that little sprinkle of salt on top really makes them something special

When you see the yield of the recipe for Jacques Torres Chocolate Chip Cookies, you may argue its inclusion on this list. But these are HUGE cookies. You can easily share one of these with a friend or two. Plus, they&rsquore just so good that I&rsquoll tell you about them any chance I get.

If you want to skip the scooping, then these Cinnamon Sugar Cookie Squares are just the thing. They&rsquore made in a half sheet pan, so you get lots of bars for sharing. I usually cut them so that I get 60 bars, but you can make them even smaller for bite-size treats.

Dark Chocolate Chunk and Dried Cherry Oatmeal Cookies are a wonderful twist on chocolate chip cookies. The oats add a nice chewiness, while the dried cherries add a tartness that goes so very well with the dark chocolate. I think you&rsquoll love this flavor combination!

Not only are these Strawberry Cream Cheese Cookies so, so good, but they&rsquore also quite eye-catching. That burst of red from the dried strawberries really makes these beauties stand out in a cookie crowd.

For something a little different, these Chocolate Chip Pecan Cookie Bites are baked in mini muffin pans. They&rsquore loaded with mini chocolate chips and nuts for plenty of flavor. They&rsquore an easy way to change up your chocolate chip cookie game!

Hummingbird Oatmeal Cookies are the cookie version of the classic Hummingbird Cake. With all those great flavors &ndash bananas, pineapple, nuts, cream cheese &ndash packed into a cookie, I think you&rsquoll find these little guys tough to resist!

Coconut-Salted Caramel Thumbprint Cookies are sweet and salty deliciousness. And the combination of coconut and salted caramel is just fantastic. Be prepared to see this big batch disappear quickly!

These adorable Mini Chocolate Chip Cookies are bite-size versions of everyone&rsquos favorite cookie. This recipe makes so, so many cookies that it&rsquos a great choice for serving a crowd or for homemade gifts.

Triple Chocolate Pecan Cookies have long been a favorite for me. I love those big chunks of THREE different kinds of chocolate and the pecan halves on top! These are significant cookies, my friends.

Hazelnut Crescent Cookies are much like the cookies we know by so many different names &ndash Mexican Wedding Cookies, Sand Tarts, Russian Tea Cakes, and many more. With a short list of ingredients, they&rsquore a very simple cookie that somehow is better than the sum of its parts.

Brown Sugar Crinkles also focus on simplicity with their focus on the flavor of brown sugar. There&rsquos a nutty element, too, which you can leave out if you like. Either way, I think you&rsquoll find these to be a big crowd-pleaser.

Oatmeal Peanut Butter Chocolate Chip Cookies are among my all-time favorite cookies in most any category. They&rsquore chocolate chip cookies, peanut butter cookies, and oatmeal cookies all rolled into one. I like to say they&rsquore the cookie of choice for the indecisive!

I hope these big batch cookie recipes have inspired you to make lots and lots of cookies! These are some of the most share-worthy, crowd-pleasing cookies you&rsquoll ever make. And remember that even if you don&rsquot need a big batch right now, SO many cookie doughs will freeze beautifully for freshly baked, homemade cookies whenever you get a craving!


Vegetarian Cookie Recipes

If you are a vegetarian or if your kids are allergic to egg, then these recipes are for you.

6. Pistachio pudding cookies

Pudding cookies? Do you have to make pudding and then cookies? Well, to know the answers, check this recipe out! The secret of having pudding in dough makes it soft and chewy and rolled in pistachios gives it an additional flavour too.So here we go ..

You will need:

  • ¾ cup butter, softened
  • 1 package instant pistachio pudding mix
  • 1 ¼ cups plain flour
  • ½ cup toasted pistachios, chopped
  1. Preheat the oven to 375°F.
  2. Mix the butter and the pudding mix, using an electric blender, until you get a smooth mix.
  3. Beat in the flour and fold in the pistachios.
  4. Grease a tablespoon and take a spoonful of the dough and place small portions of the dough on a baking tray. Keep sufficient distance between each portion of the cookie dough.
  5. Flatten the dough a bit using your hand.
  6. Bake in the preheated oven for 10-15 minutes.
  7. Remove from oven once done and let it cool for five minutes.

Preparation time: 25-30min
Servings: 24

7. Gluten-free oatmeal cookies

This one is for kids who have a gluten allergy. These cookies are healthy but just as tasty as the other cookies. Enjoy this simple recipe for thick and chewy gluten free oatmeal cookies which are crispy around the edges yet the rest is soft and chewy .Yes oatmeal can be gluten free ,take certified gluten free oats .In other words its Perfect .

You will need:

Dry ingredients

  • 2 ¼ cup of oats
  • 2 cups brown rice flour
  • ¾ cup sugar
  • 1 ¾ cup silvered almonds
  • ½ cup shredded coconut
  • ¼ cup flax seeds
  • ½ cup cranberries, dried
  • ¾ cup golden raisins
  • ¾ cup mini M&Ms
  • ¼ tbsp cinnamon powder
  • 2 tbsp salt

Wet ingredients

  1. Preheat the oven to 375°F.
  2. Grease parchment papers with some cooking spray and line them up on cookie sheets.
  3. Mix all the dry ingredients in a bowl and the wet ingredients in another bowl, until they have blended well.
  4. Mix the dry and the wet ingredients and stir to combine them well. If the batter is watery, you can cover it up with a plastic wrap and refrigerate it for 15 minutes.
  5. Scoop the cookie dough on the parchment paper and gently flatten it using your hand.
  6. Bake the cookies for around 24 minutes or until they turn slightly brown.
  7. Take the cookies out and leave them on the sheet for five minutes.

Move them to a cookie jar, and you can enjoy them for a week or more.

Note :- Avoid over baking to retain the taste .

Preparation time: 40min
Servings: 48

Tip:- you may also try gluten free ginger bread and almond biscotti .

8. Easy sugar cookies

Sugar cookies are not all that healthy, but tasty and loved by most kids. Here is an easy sugar cookie recipe for kids , although we recommend you don’t do it too often.

You will need:

  • 2 cups plain flour
  • 1 cup butter, softened
  • ¾ cup white sugar
  • 1 tsp vanilla extract
  • 1 tbsp white vinegar
  • Colored sugar, for sprinkling
  1. Preheat the oven to 375°F.
  2. Beat the butter and sugar in a bowl, until they mix well. Add the vanilla extract and vinegar and beat until the mixture becomes fluffy.
  3. Combine the flour and the baking soda in another bowl and mix well.
  4. Stir the flour into the butter and sugar mixture and mix well until you get a smooth dough.
  5. Scoop a tablespoon of dough for one cookie, flatten it a little, and place it on a greased cookie tray. Place each cookie at least two centimeters apart.
  6. Top the cookies with colored sugar granules and bake for 8-10 minutes.
  7. Let the cookies sit on the tray for two to three minutes before transferring them to a wire rack.

Store them in an air-tight cookie jar and enjoy.

Preparation time: 40min
Servings: 20

Note:- We can make them healthy by switching the flour to quinoa,oatmeal or even buckwheat .

9. Almond biscottis

Biscottis are the Italian variants of English biscuits and the American cookies. Biscottis are not round, but just as delicious as the regular cookies you make.These are simple yet great tasting and healthy and as far as the size goes you can make it wide or narrow as you want .

You will need:

  • ¾ cup whole wheat flour
  • ¾ cup unbleached all-purpose flour
  • ¾ cup slivered almonds
  • ¾ cup sugar
  • ¼ tsp salt
  • ½ tbsp baking powder
  • 6 tbsp sweetened applesauce
  • 1.5 tbsp canola oil
  • 1/2 tsp pure almond extract
  • 1/2 tsp pure vanilla extract
  1. Preheat the oven to 375°F and line up a baking sheet with a parchment paper.
  2. In a bowl, whisk the applesauce, sugar, canola oil, vanilla, and almond extracts. Whisk to mix them well.
  3. In another bowl, mix the flours, salt, and baking powder. Stir in the flour mixture to the sugar mixture and stir it into a smooth dough. In the end, mix the dough with your hands to mix it well.
  4. Flour your hands and make small logs of dough and flatten them into 3-inch wide and ¾-inch thick.
  5. Place the logs on the parchment paper and bake for 25 minutes and bring the temperature down to 300°F.
  6. Remove from the sheet and let them cool for 15 minutes. Slice the logs into ½-inch wide slices and bake for 1-10 minutes. Flip the slices and bake for another 8-12 minutes.
  7. Transfer the slices to a wire rack for cooling.

Store in an airtight container for up to two weeks.

Preparation time: 35min
Servings: 15

10. Cranberry pistachio shortbread

Shortbread is a finer and softer version of the cookie. Here is an eggless cookie recipe for kids.

Though the basic recipe is simple but here the right ratio of ingredients helps in retaining its taste and shape.These cookies are very special as they not only look attractive with combination of 2 colours of green and red but also tastes good.

You will need:

  • 1 ½ cups butter, softened
  • 3 cups whole wheat pastry flour
  • ¼ cup maple syrup
  • ½ cup white sugar
  • 1 cup dried cranberries
  • 1 cup pistachios, toasted
  • 1 tsp vanilla extract
  • ½ tsp salt
  1. Blend the butter, sugar, maple syrup, and vanilla extract into a creamy mixture, using an electric beater.
  2. Mix the flour and the salt. Add the flour mixture, one cup at a time, to the buttercream and mix using a wooden spoon or a spatula. Stir in the pistachios and cranberries.
  3. Divide the dough into two portions and shape each portion into a 10-inch log. Wrap the logs in parchment paper and refrigerate for two hours. You can chill it up to 24 hours.
  4. Preheat oven to 350°F and line up a baking sheet with parchment paper.
  5. Cut the logs into ½-inch or ¼-inch round slices and place them on the parchment paper.
  6. Bake for around 18-20 minutes and let them cool for five minutes.

Let them cool completely before transferring them into a cookie jar.

Preparation time: 2h 45min
Servings: 60


Get cookin' with delicious cookie recipes!

Grab a box—or two, three, or more!—of your favorite Girl Scout Cookies, then try these easy-peasy recipes courtesy of Taste of Home. You can make your very own Girl Scout Cookie–inspired masterpiece to share with friends and family. It’s an amazingly delicious way to create meaningful moments of joy with the ones you love most! Came up with your own out-of-this-world, cookie-inspired dessert? Share it with us on Facebook, Twitter, and Instagram, and spread the cookie love!

Shortbread/Trefoils Cookies

Shortbread/Trefoils Toffee and Chocolate Bark with Toasted Almonds

Shortbread/Trefoils Toffee and Chocolate Bark with Toasted Almonds is the grand prize winner and the Candies category winner of the 2016 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 15 min. Cook: 10 min. + chilling

  • 1 package (9 ounces) Girl Scout Shortbread/Trefoils® cookies
  • 3/4 cup butter
  • 3/4 cup packed light brown sugar
  • 1 package (12 ounces) semisweet chocolate chips
  • 1/2 cup sliced almonds, toasted and coarsely chopped

Preheat oven to 350°. Line a greased 15x10-in. rimmed baking pan with parchment paper coated with cooking spray. Arrange Shortbread/Trefoils®cookies in pan.

Microwave butter until melted whisk in brown sugar. Microwave 2 minutes, stirring every 30 seconds, until mixture is a thick caramel sauce. Pour sauce over Shortbread/Trefoils®cookies, covering each completely.

Bake until puffed up and bubbly, about 10 minutes (do not allow to burn). Cool on a wire rack. Sprinkle chocolate chips evenly over hot caramel. Let stand 5 minutes spread chocolate over caramel. Top with almonds.

Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark. Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Yield: 2 pounds.

Delightful Caramel Bars

Created by: Stephanie Salmento

Delightful Caramel Bars is the grand prize winner and the Cookies/Brownies/Bars category winner of the 2015 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 25 min. Bake: 15 min. + cooling

  • 1 package (9 ounces) Girl Scout Shortbread/Trefoils®, divided
  • 1/3 cup butter, melted
  • 1 cup (6 ounces) semisweet chocolate chips
  • 8 Girl Scout Caramel deLites®/Samoas® cookies, coarsely chopped
  • 25 caramels
  • 1/4 cup evaporated milk

Preheat oven to 350°. Place 12 Shortbread/Trefoils® in a food processor pulse until crushed. Reserve for topping.

Place remaining Shortbread/Trefoils® cookies in food processor pulse until fine crumbs form. Add melted butter pulse until blended. Press onto bottom of an ungreased 9-inch square baking pan. Layer with chocolate chips and chopped Caramel deLites®/Samoas® cookies.

In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until caramels are melted. Pour over Caramel deLites®/Samoas® cookies sprinkle with reserved crushed Shortbread/Trefoils® cookies. Bake 15 to 18 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars. Yield: 2 dozen.

Lemon Shortbread Cheesecake

Lemon Shortbread Cheesecake is the Cakes/Pies/Cupcakes category winner of the 2015 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

  • 1 package (9 ounces) Girl Scout Shortbread/Trefoils® cookies
  • 1/4 cup butter, melted
  • 2 packages (8 1/2 ounces each) Girl Scout Lemonades™ cookies
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups heavy whipping cream

Place Shortbreads/Trefoils® cookies in a food processor pulse until fine crumbs form. Add butter pulse just until blended. Press onto bottom of a greased 9-inch springform pan. Freeze 10 minutes.

Place Lemonades™ cookies in a clean food processor pulse until fine crumbs form. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Gradually beat in Lemonades™ cookie crumbs. In another bowl, beat cream until soft peaks form fold into cream cheese mixture. Spread over crust. Freeze, covered, for 1 hour.

Meanwhile, in a small heavy saucepan, whisk eggs, sugar, and lemon juice until blended. Add butter cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Strain through a fine-mesh strainer into a small bowl cool. Press plastic wrap onto surface of lemon curd. Refrigerate until cold.

Spoon 1 cup lemon curd over cheesecake. Freeze 1 hour longer. Remove rim from pan. Serve with remaining lemon curd. Yield: 12 servings.

Caramel Pecan Cheesecake

Prep: 30 min. Bake: 1 ¼ hours + chilling

  • 2 cups crushed Shortbread/Trefoil® Girl Scout Cookies
  • 3 tablespoons butter, melted
  • 1/4 cup plus 2 tablespoons all-purpose flour, divided
  • 1 jar (12 1/4 ounces) caramel ice cream topping
  • 1 cup chopped pecans
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 eggs
  • 2 egg yolks
  • 1/3 cup heavy whipping cream

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8–10 minutes or until set. Cool on a wire rack.

Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust sprinkle with remaining pecans.

In a large bowl, beat the cream cheese, sugar vanilla, and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour over crust. Bake at 325° for 65–70 minutes or until center is almost set.

In a small bowl, combine sour cream and sugar carefully spread over warm filling. Bake 10–12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen cool 1 hour longer.

Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans. Refrigerate leftovers. Yield: 12 servings.

Chocolate Hazelnut Parfaits

  • 3 cups cold milk
  • 1 cup refrigerated hazelnut nondairy creamer
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 1 cup crushed Shortbread/Trefoil® Girl Scout Cookies
  • 2 cups sliced fresh strawberries
  • Whipped cream, optional

In a large bowl, whisk the milk, creamer, and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.

Spoon 1/4 cup pudding into each of eight parfait glasses sprinkle each with 1 tablespoon cookie crumbs. Top with strawberries and remaining pudding and crumbs. Refrigerate for 1 hour before serving. Garnish with whipped cream if desired. Yield: 8 servings.

Festive White Chocolate Cheesecake

Prep: 30 min. Bake: 35 min. + chilling

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup white baking chips
  • 2/3 cup sour cream
  • 3/4 cup sugar
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup seedless raspberry jam
  • 1/2 teaspoon grated orange peel

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan set aside.

In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange peel, and vanilla until smooth. Add eggs beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.

Bake at 350° for 35–40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen cool 1 hour longer. Refrigerate overnight.

In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.

Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers. Yield: 12 servings.

Frozen Raspberry Cheesecakes

  • 1/4 cup crushed Shortbread/Trefoil® Girl Scout Cookies
  • 1 tablespoon butter, melted
  • 1 1/2 ounces cream cheese, softened
  • 3 tablespoons sweetened condensed milk
  • 1 tablespoon lemon juice
  • 1/3 cup raspberry sherbet, softened
  • 1/4 cup fresh raspberries

In a small bowl, combine the cookie crumbs and butter. Press onto the bottom of a 4-in. springform pan coated with cooking spray. Freeze for 10 minutes. In a small bowl, combine the cream cheese, milk, and lemon juice until blended.

Spread over crust. Freeze for 2 hours or until firm. Spread sherbet over cream cheese layer freeze 2 hours longer. Top with raspberries. Yield: 2 servings.

Peanut Butter Patties/Tagalongs Cookies

Nutty Caramel Turtles

Nutty Caramel Turtles is the Candies category winner of the 2015 National Girl Scout Cookie recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 10 min. Bake: 5 min. + standing

  • 3 milk chocolate candy bars (1.55 ounces each)
  • 12 caramels
  • 60 pecan halves
  • 12 Girl Scout Peanut Butter Patties®/Tagalongs® cookies

Preheat oven to 250°. Break each chocolate bar into fourths. Place each piece 2 in. apart on a parchment paper-lined baking sheet. Top with one caramel.

Bake 5-7 minutes or until caramel just starts to soften. Immediately press one pecan half on one side for head press four pecan halves onto each corner for legs. Place one Peanut Butter Patties®/Tagalongs® cookie over the top of each candy, pressing down to secure. Let stand until set. Yield: 1 dozen.

Peanut Butter Trail Mix Fudge

  • 1 pound white candy coating, chopped
  • 1 cup creamy peanut butter
  • 1 package (6-1/2 ounces) Girl Scout Peanut Butter Patties®/Tagalongs® cookies, coarsely chopped, divided
  • 1 cup coarsely chopped salted peanuts, divided
  • 1/2 cup chopped dried cherries, divided

Line a 9-in.-square pan with foil, letting ends extend up sides. In a large microwave-safe bowl, melt candy coating with peanut butter stir until smooth.

Stir in 1 cup chopped Peanut Butter Patties®/Tagalongs® cookies, 1/2 cup peanuts and 1/4 cup cherries. Spread into prepared pan. Sprinkle with remaining chopped Peanut Butter Patties®/Tagalongs® cookies, peanuts and cherries. Refrigerate until firm.

Using foil, lift fudge out of pan. Remove foil cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: 2 pounds.

Do-si-dos/Peanut Butter Sandwich Cookies

Do-si-dos®/Peanut Butter Sandwich Banana Pudding

  • 2-1/2 cups cold whole milk, divided
  • 1 package (5.10 ounces) instant banana cream pudding mix
  • 1 can (14 ounces) sweetened condensed milk
  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 4 to 5 medium bananas, sliced
  • 1-1/2 packages (8 ounces each) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, divided

Whisk together 2 cups milk and pudding mix. In another bowl, beat sweetened condensed milk and cream cheese until smooth. Fold in whipped topping, then pudding.

Crush six Do-si-dos®/Peanut Butter Sandwich cookies set aside. Dip 24 Do-si-dos®/Peanut Butter Sandwich cookies in remaining milk place half in a 3-qt. bowl. Top with half the banana slices, then half the pudding mixture. Repeat layers. Cover and refrigerate at least 4 hours. Top pudding with reserved crushed Do-si-dos®/Peanut Butter Sandwich cookies. Yield: 12 servings.

Peanut Caramel Thumbprint No Bake Cookies

Peanut Caramel Thumbprint No Bake Cookies is the Cookies/Brownies/Bars category winner of the 2016 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

  • 3/4 cup peanut butter chips
  • 1 cup dry roasted peanuts
  • 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies
  • 3 tablespoons butter, softened
  • 1/4 cup creamy peanut butter
  • 20 caramels
  • 2 tablespoons half-and-half cream
  • 1/3 cup milk chocolate chips
  • 1 teaspoon shortening

Line 24 miniature muffin cups with paper liners.

Microwave peanut butter chips until melted. Pulse peanuts in a food processor until chopped. Reserve 3/4 cup. Pulse Do-si-dos®/Peanut Butter Sandwich cookies in processor with remaining peanuts until fine crumbs form. Add softened butter, peanut butter and melted peanut butter chips pulse until mixture is consistency of soft cookie dough. Meanwhile, microwave caramels and cream until smooth.

Roll tablespoonfuls of peanut butter mixture into balls roll in reserved chopped peanuts to cover. Place balls in paper-lined muffin cups. Press a deep indentation in center of each with your thumb or the end of a wooden spoon handle. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag transfer caramel mixture to bag. Pipe into indentations.

Microwave chocolate chips with shortening until smooth. Transfer chocolate mixture to a pastry bag or a food-safe plastic bag with the corner cut drizzle over cookies. Refrigerate muffin cups at least 30 minutes before removing cookies. Serve at room temperature or chilled. Yield: 2 dozen.

Peanut Butter Cookie Crunch Clusters

Prep: 15 min. + chilling Cook: 10 min.

  • 1 package (12 ounces) miniature semisweet chocolate chips, divided
  • 1 package (10 ounces) peanut butter chips
  • 1 cup chunky peanut butter
  • 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, coarsely chopped
  • 2 cups crispy chow mein noodles

In a large saucepan over low heat, stir together 1-1/3 cups chocolate chips, peanut butter chips and peanut butter until melted. Remove from heat stir in chopped Do-si-dos®/Peanut Butter Sandwich cookies and chow mein noodles.

Drop mixture by tablespoonfuls onto two large baking sheets lined with parchment paper. Sprinkle with remaining chocolate chips. Refrigerate until serving. Yield: 4 dozen.

Do-si-dos®/Peanut Butter Sandwich Candy Bars

Prep: 10 min. Cook: 10 min. + cooling

  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 3/4 cup plus 3 tablespoons sugar
  • 3/4 cup corn syrup
  • 2 tablespoons water
  • 1-1/2 cups natural peanut butter
  • 1 package (8 ounces) chopped Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, divided
  • 3/4 cup plus 2 tablespoons 60% cacao bittersweet chocolate baking chips, divided

Line a 13x9-in. pan with parchment paper. Combine vanilla and baking soda.

In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Reduce heat to medium-high cook until a thermometer reads 285°. Immediately add vanilla mixture.

Meanwhile, microwave peanut butter and all but 1/2 cup chopped Do-si-dos®/Peanut Butter Sandwich cookies until hot, about 2 minutes, stirring once. Quickly pour caramel into peanut butter mixture and stir just to combine. Immediately pour into prepared pan spread evenly (candy sets quickly).

Top with 3/4 cup baking chips, reserving 2 tablespoons spread to cover. Sprinkle with remaining chopped Do-si-dos®/Peanut Butter Sandwich cookies. Melt reserved baking chips drizzle over top. When cool, cut into bars. Yield: 3 dozen.

Girl Scout Bridging Bars

Created by: Daniel Rinaldi

  • 1-1/2 cups chunky peanut butter
  • 1/4 cup canola oil
  • 14 ounces milk chocolate, melted
  • 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwiches cookies, coarsely crushed
  • 2-1/2 cups heavy whipping cream
  • 12 ounces semisweet chocolate, melted and cooled slightly
  • 1 tablespoon baking cocoa

Line a 13x9-in. pan with parchment paper, letting ends extend up sides.

In a large bowl, beat peanut butter and oil until blended. Add melted milk chocolate and crushed Do-si-dos®/Peanut Butter Sandwiches cookies. Spread into prepared pan. Refrigerate until set, about 30 minutes.

In a large bowl, beat cream until soft peaks form. Whisk a third of the whipped cream into melted semisweet chocolate until smooth and shiny fold mixture into remaining whipped cream. Spread over cookie layer. Refrigerate, covered, at least 4 hours or overnight.

Just before serving, dust with baking cocoa. Lifting with parchment paper, remove from pan. Cut into bars. Yield: 3 dozen.

Peanut Butter Cookie Parfait

  • 3 Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies, coarsely chopped
  • 2/3 cup vanilla ice cream
  • 3 tablespoons hot fudge ice cream topping, warmed

Set aside one large cookie piece. Sprinkle half of the chopped cookies in a parfait glass top with half of the ice cream and hot fudge topping. Repeat. Garnish with reserved cookie piece. Yield: 1 serving.

Peanut Butter Cream Dessert

  • 2 1/4 cups cold milk
  • 2 packages (3.3 ounces each) instant white chocolate pudding mix
  • 2 1/2 cups whipped topping
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 cup chopped Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies
  • Whipped cream in a can and chopped peanuts, optional

In a bowl, whisk milk and pudding mix for 2 minutes let stand for 2 minutes or until soft-set. Fold in whipped topping set aside.

In a large bowl, beat the cream cheese, butter, and confectioners' sugar until smooth. Fold in pudding mixture. Spoon into an ungreased 13-in. x 9-in. dish. Sprinkle with cookie crumbs. Cover and refrigerate overnight. Cut into squares. Garnish with whipped cream and chopped peanuts if desired. Yield: 12–15 servings.

Peanut Butter Icebox Dessert

  • 2 1/4 cups crushed Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies (about 11 cookies)
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 2 1/2 cups cold 2% milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • Additional peanut butter cookies, broken into pieces

In a large bowl, combine crushed cookies, sugar, and butter press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 6–8 minutes or until golden brown cool on a wire rack.

In a large bowl, beat cream cheese and confectioners' sugar until smooth fold in 1 cup whipped topping. Spread over cooled crust.

In another large bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Spread over cream cheese layer. Top with remaining whipped topping sprinkle with cookie pieces. Cover and refrigerate for at least 1 hour before serving. Yield: 12–15 servings.

Thin Mints Cookies

Mini Thin Mints® Mocha Ice Cream Sandwiches

Prep: 15 min. Process: 40 min. + freezing

  • 2 cups half-and-half cream
  • 1-1/2 cups sugar
  • 3 tablespoons instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 4 cups heavy whipping cream
  • 1 package (9 ounces) Girl Scout Thin Mints® cookies
  • 1 cup chocolate ice cream topping

Stir together half-and-half, sugar, coffee granules and extracts until sugar dissolves. Stir in heavy cream. Coarsely chop 8 Thin Mints®cookies.

Fill cylinder of ice cream maker no more than two-thirds full freeze according to manufacturer's directions, adding chopped Thin Mints®cookies during the last 2 minutes of processing. (Refrigerate remaining mixture until ready to freeze.) Remove from ice cream maker mix in chocolate topping. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 4-6 hours.

To make sandwiches, place 1 tablespoon ice cream between two Thin Mints®cookies. Yield: 1 dozen.

Thin Mints® Cupcakes

Created by: Crystal Oliver

Prep: 40 min. Bake: 15 min. + cooling

  • 2 packages (9 ounces each) Girl Scout Thin Mints® cookies, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 package chocolate cake mix (regular size)
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon peppermint extract
  • 1 cup butter, softened
  • 1 cup shortening
  • 1 teaspoon vanilla or almond extract
  • 1/2 teaspoon salt
  • 3/4 cup baking cocoa
  • 1/2 cup 2% milk
  • 4 to 4-1/2 cups confectioners' sugar

Preheat oven to 350°. Reserve six Thin Mints® cookies for garnish. For truffles, place remaining Thin Mints® cookies in a food processor process until finely crushed. Add cream cheese process until blended. Roll into twenty-four 1-1/2-in. balls.

Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions. Drop 1 tablespoon batter into prepared muffin cups. Place one truffle in center of cup. Fill two-thirds full with remaining batter.

Bake 14-18 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate let stand 5 minutes or until chocolate is melted. Stir with a whisk until smooth. Stir in peppermint extract. Cool ganache 15 minutes, stirring occasionally.

For frosting, in a large bowl, beat butter, shortening, vanilla and salt until creamy. Beat in baking cocoa and milk alternately with enough confectioners' sugar to reach spreading consistency. Frost cupcakes drizzle with ganache. Garnish with reserved Thin Mints® cookies. Yield: 2 dozen.

Thin Mints® Popcorn

  • 10 cups plain popped popcorn
  • 25 Girl Scout Thin Mints® cookies, coarsely chopped, divided
  • 1-1/2 cups white baking chips
  • 1 teaspoon shortening
  • 1 cup Andes creme de menthe baking chips

In a large bowl, combine popcorn and half of the crushed Thin Mints® cookies. In a microwave, melt baking chips with shortening stir until smooth. Pour over popcorn mixture toss to coat.

Immediately spread onto waxed paper sprinkle with remaining crushed Thin Mints® cookies. Melt baking chips in microwave stir until smooth. Drizzle over popcorn let stand until set.

Break into pieces. Store in an airtight container. Yield: 3-1/2 quarts.

Thin Mints® White Chocolate Biscotti

Created by: Karrie Holland

Prep: 40 min. Bake: 40 min. + cooling

  • 1 package (9 ounces) Girl Scout Thin Mints® cookies, divided
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2-3/4 cups white baking chips, divided

Preheat oven to 350°. Coarsely chop 16 Thin Mints® finely crush remaining Thin Mints® cookies, reserving for dipping. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt gradually beat into creamed mixture. Stir in chopped Thin Mints® cookies and 3/4 cup baking chips.

Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool on pan on a wire rack 15 minutes or until firm.

Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, bottom side down.

Bake 18-20 minutes or until light golden brown. Remove from pans to wire racks to cool completely.

In a microwave, melt remaining baking chips stir until smooth. Place reserved crushed Thin Mints® cookies in a shallow bowl. Dip each cookie bottom into chocolate allow excess to drip off. Dip in crushed Thin Mints® cookies. Place on waxed paper let stand until set. Store between pieces of waxed paper in airtight containers. Yield: 2 dozen.

Mile-High Peppermint Pie

Prep: 40 min. + freezing Bake: 5 min.

  • 1 1/2 cups crushed Thin Mints® Girl Scout Cookies (about 24 cookies)
  • 2 tablespoons butter, melted
  • 5 cups peppermint ice cream, softened if necessary
  • 1 ounce semisweet chocolate
  • 1 tablespoon butter
  • 1/2 cup sugar
  • 3 tablespoons water
  • 2 tablespoons light corn syrup
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

In a small bowl, mix crushed cookies and melted butter. Press onto the bottom and up sides of a 9-in. metal pie pan. Freeze, covered, for 1 hour or until firm.

Spread ice cream into crust. Freeze, covered, until firm.

To serve, preheat oven to 450°. In a small saucepan, melt chocolate and butter over medium-low heat. Stir in sugar, water, corn syrup, and salt. Bring to a boil, stirring to dissolve sugar. Reduce heat simmer, uncovered, 4–5 minutes or until slightly thickened, stirring frequently. Stir in vanilla keep warm.

For meringue, in a small, heavy saucepan, combine egg whites and sugar. Using a hand mixer, beat on low speed 1 minute. Place saucepan over low heat continue beating on low until a thermometer reads 160°.

Transfer mixture to a bowl. Beat on high until stiff glossy peaks form. Spread over frozen pie. Bake 2–3 minutes or until meringue is lightly browned. Serve immediately with warm chocolate sauce. Yield: 8 servings.

Peppermint Chip Cheesecake

Prep: 20 min. Bake: 1 hour + chilling

  • 1 package (10 ounces) Thin Mints® Girl Scout Cookies, crushed
  • 3 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 3–4 drops green food coloring, optional
  • 3 eggs, lightly beaten
  • 1 egg yolk, lightly beaten
  • 1/2 cup heavy whipping cream
  • 2 teaspoons peppermint extract
  • 1 1/4 teaspoons vanilla extract
  • 1 cup miniature semisweet chocolate chips

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.

In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth. Add eggs and egg yolk beat on low speed just until combined. Stir in the cream, extracts, and food coloring if desired. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.

Bake at 325° for 50–60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers. Yield: 12 servings.

Caramel deLites/Samoas Cookies

Caramel deLites®/Samoas® Swirl No-Churn Ice Cream

  • 2 cups heavy whipping cream
  • 2 cups cream of coconut
  • 12 Girl Scout Caramel deLites®/Samoas® cookies, coarsely chopped
  • 1/2 cup flaked coconut, toasted
  • 1 cup caramel sundae syrup

Beat heavy cream until stiff peaks form. Gently fold in cream of coconut, then chopped Caramel deLites®/Samoas®cookies and toasted coconut. Spread evenly over an 8-in. square baking pan. Spoon caramel syrup over cream mixture swirl with a knife.

Freeze, covered, overnight. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. Yield: 1-1/2 quarts.

Dulce deLites

Prep: 10 min. Bake: 15 min. + cooling

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 10 Girl Scout Caramel deLites®/Samoas® cookies
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup dulce de leche

Preheat oven to 350°. Cream butter and sugar beat in flour and salt until well mixed (dough will be crumbly). Press evenly onto bottom of an ungreased 8x8-in. pan. Bake until edges are golden brown top is lightly browned, 12-15 minutes. Cool 15 minutes.

Chop Caramel deLites®/Samoas®cookies into 1/4-in. pieces combine with pecans. Microwave dulce de leche on high until spreadable, 15-20 seconds. Spread dulce de leche over cooled crust. Sprinkle chopped Caramel deLites®/Samoas®cookies and pecans evenly over dulce de leche, pressing down firmly. Cool completely, about one hour, before cutting into squares. Note: This recipe was tested with Nestle La Lechera dulce de leche (caramel flavored sauce) look for it in the international foods section of your grocery store. If using Eagle Brand dulce de leche, thicken according to package directions before using. Yield: 16 servings.

Please Pass Me Samoa Toffee, Please!

  • 2 packages (7 ounces each) Girl Scout Caramel deLites®/Samoas® cookies
  • 2 cups butter
  • 2 cups sugar
  • 1 dash salt

Pulse two packages of Caramel deLites®/Samoas®cookies in a food processor until crumbled. Sprinkle one-third on a baking sheet lined with foil.

In a large saucepan over medium heat, cook butter, sugar and salt, stirring frequently, until mixture reaches 300°. Remove carefully pour over crumbled Caramel deLites®/Samoas®cookies, spreading with a spatula to cover. Top with remaining crumbled Caramel deLites®/Samoas®cookies, pressing down slightly. Refrigerate at least 2 hours. When cool, break into pieces. Yield: 10 servings.

Sunday Sin Cake

Created by: Jennifer Osborne

Prep: 1 hour + freezing Bake: 25 min. + cooling

  • 2 packages chocolate fudge cake mix (regular size)
  • 2 packages (3.90 ounces each) instant chocolate fudge pudding mix
  • 6 large eggs
  • 2 cups 2% milk
  • 1 cup canola oil
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 tablespoon vanilla extract
  • 2 packages (7 ounces each) Girl Scout Caramel deLites®/Samoas® cookies, chopped
  • 2 jars (11-3/4 ounces each) hot fudge ice cream topping
  • 2 packages (3.90 ounces each) instant chocolate fudge pudding mix
  • 4 cups 2% milk
  • 2 packages (7 ounces each) Girl Scout Caramel deLites®/Samoas® cookies, chopped
  • 2 cups unsalted butter, softened
  • 1 cup dark baking cocoa
  • 6 cups confectioners' sugar
  • 4 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 cup flaked coconut, toasted
  • 1 jar (12 ounces) hot caramel ice cream topping
  • 1 jar (11-3/4 ounces) hot fudge ice cream topping
  • 1 package (7 ounces) Girl Scout Caramel deLites®/Samoas® cookies

Preheat oven to 350°. Combine first seven ingredients. Stir in two packages of chopped Caramel deLites®/Samoas®cookies. Mix on medium speed until well combined. Divide batter among four greased and floured 9x13-in. pans. Bake two at a time until a toothpick inserted in the center of each comes out clean, 20-24 minutes. Cool 10 minutes. Repeat with remaining pans.

While cake layers are warm, poke holes in the surface using the end of a wooden spoon or similar rounded object. Microwave hot fudge sauce until pourable, 1-2 minutes. Pour both jars over all four layers spread to smooth over top. Let stand until completely cooled.

Prepare filling by mixing pudding and milk stir in two more packages of chopped Caramel deLites®/Samoas® cookies. Spread one-fourth filling over each layer freeze layers until pudding is set, about 2 hours.

Meanwhile, prepare frosting by beating softened butter on medium speed until light and fluffy. Add cocoa powder beat until well blended. Reduce speed to low slowly add confectioners' sugar one cup at a time. Alternate with heavy cream and 2 teaspoons vanilla. Beat until light and fluffy, 1-2 minutes.

Remove cake layers from freezer stack and frost. Line bottom of cake with Caramel deLites®/Samoas® cookie halves. Top with toasted coconut and any remaining Caramel deLites®/Samoas® cookies. Microwave hot fudge sauce 1 minute stir. Drizzle hot fudge and caramel sauces over cake. Refrigerate remove 30 minutes before serving. Yield: 40 servings.

Chocolate Coconut Chantilly Pie

  • Prep: 1 hour + chilling
  • 2-1/2 cups all-purpose flour
  • 2 tablespoons sugar, divided
  • 1/2 teaspoon salt
  • 1 package (8 ounces) cream cheese, cubed
  • 1/4 cup cold butter, cubed
  • 2 teaspoons cider vinegar
  • 6 to 8 tablespoons ice water
  • 1-1/2 cups cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 8 Girl Scout Caramel deLites®/Samoas® cookies, crumbled

COCONUT CREAM FILLING:

  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1/2 cup flaked coconut, toasted

Additional toasted coconut and Girl Scout Caramel deLites®/Samoas® cookies

Place flour, 1 tablespoon sugar and salt in a food processor pulse until blended. Add cream cheese and butter pulse until butter and cream cheese are the size of peas. While pulsing, add vinegar and just enough ice water to form moist crumbs.

Divide dough in half. Shape each half into a disk wrap in plastic wrap. Refrigerate 1 hour or overnight.

Preheat oven to 425°. On a lightly floured surface, roll one pastry dough to a 1/8-in.-thick circle transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate flute edge.

Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.

Cut remaining pastry in half. Roll each portion into an 8-in. circle. Transfer to ungreased baking sheets sprinkle with remaining sugar. Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool completely.

For cookie filling, in a small bowl, whisk milk and pudding mix 2 minutes. Stir in crumbled Caramel deLites®/Samoas® cookies. Refrigerate, covered, 15 minutes or until set.

For coconut cream filling, in another bowl, beat cream until it begins to thicken. Add confectioners' sugar beat until soft peaks form. Fold in coconut.

Spread 1/2 cup cookie filling and 1/2 cup coconut cream filling into prepared crust top with one pastry circle. Repeat layers. Top with remaining cookie filling and coconut cream filling. Garnish with additional coconut and Caramel deLites®/Samoas® cookies. Refrigerate at least 2 hours before serving. Yield: 8 servings. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.


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Healthy Christmas Cookies: Treats For The Gluten-Free . from i.huffpost.com Find healthy, delicious diabetic cookie, bar and brownie recipes, from the food and nutrition experts at eatingwell. The recipe calls for oats, whole wheat flour, baking powder and cinnamon. Sarah, we don't have direct experience with baking for diabetics, but we did find this recipe (pictured above). Quick recipes | recipes library. Healthy snacks for diabetics don't have to be boring and flavorless. The replacements when preparing sugar free cookies for diabetics, your first priority is to eliminate as much of the sugar as you can from the recipe. July 14, 2020 by the gestational diabetic chef 2 comments. See more ideas about food, recipes, diabetic cookies.

Healthy snacks for diabetics don't have to be boring and flavorless.

Low carb lemon cookies are easy, healthy soft buttery cookies, with no butter and a bursting lemon juice flavor. Try one of our fave healthy cookie recipes today! Dark chocolate, vanilla extract, cinnamon, xylitol healthy cookie dough browniesa whisk and two wands. How to make a diabetic vanilla almond pound cake. Healthier versions of all your favorite cookies, including healthy peanut butter cookies, healthy chocolate chip cookies, and more healthy cookies recipes! Diabetic oatmeal cookie recipes, betty crocker diabetic oatmeal cookie recipes, diabetic oatmeal cookie recipes easy, diabetic oatmeal cookies made with sauce, recipe for diabetic recipes for simple healthy smoothies. In fact, the american diabetes feeling deprived can make eating healthy challenging for diabetics, especially when cookie information is stored in your browser and performs functions such as recognising you when you return. Find healthy, delicious diabetic cookie, bar and brownie recipes, from the food and nutrition experts at eatingwell. Content on diabetes.co.uk does not replace the relationship between you and doctors or other healthcare professionals nor the advice you receive. Quick recipes | recipes library. They have no butter, refined flour or sugar, and are only 82 calories. 10 healthy but delicious cookie recipes for people with diabetes. 5 best diabetic cookie recipes.

Living with diabetes doesn't mean you have to avoid all holiday treats If you're diabetic, track cholesterol and fat levels too. By digital editor dilgam h. Eatingwell reader beverley sharpe of santa barbara, california, contributed this healthy chocolate chip cookie recipe. Recipes with cooked chicken and spinach.

The Best Sugar Free Oatmeal Cookies for Diabetics - Best . from 100healthyrecipes.com Unexpectedly good diabetic christmas cookie recipes. Healthy snacks for diabetics don't have to be boring and flavorless. Healthy recipes for diabetics with high colesterol. Content on diabetes.co.uk does not replace the relationship between you and doctors or other healthcare professionals nor the advice you receive. Try one of our fave healthy cookie recipes today! 10 healthy but delicious cookie recipes for people with diabetes. 5 best diabetic cookie recipes. Perfect for when you run out of stove or grill space.

Eatingwell reader beverley sharpe of santa barbara, california, contributed this healthy chocolate chip cookie recipe.

When we share our homemade cookies, we want it to be a healthy experience for the body as well as the soul. If you have a dessert sized hole in your heart, we got this. Published february 28, 2017 diet, living with diabetes. Find healthy, delicious diabetic cookie, bar and brownie recipes, from the food and nutrition experts at eatingwell. They have no butter, refined flour or sugar, and are only 82 calories. The replacements when preparing sugar free cookies for diabetics, your first priority is to eliminate as much of the sugar as you can from the recipe. Mix dry ingredients and add. Low carb lemon cookies are easy, healthy soft buttery cookies, with no butter and a bursting lemon juice flavor. Whole grain, refined sugar free, freezer friendly, gluten free option. Content on diabetes.co.uk does not replace the relationship between you and doctors or other healthcare professionals nor the advice you receive. Eatsmarter has over 80,000 healthy & delicious recipes online. Simple recipes with all the flavor and none of the unhealthy ingredients! The recipe calls for oats, whole wheat flour, baking powder and cinnamon.

By digital editor dilgam h. Perfect for when you run out of stove or grill space. You just have to get a little creative during your homemade. I always make sure healthy options are present during a christmas feast. Whole grain, refined sugar free, freezer friendly, gluten free option.

Living with diabetes doesn't mean you have to avoid all holiday treats You just have to get a little creative during your homemade. In fact, the american diabetes feeling deprived can make eating healthy challenging for diabetics, especially when cookie information is stored in your browser and performs functions such as recognising you when you return. She gave chocolate chip cookies a healthy update by cutting. Try one of our fave healthy cookie recipes today!

Source: cdn.diabetesselfmanagement.com

3 using healthy preparation techniques. You just have to get a little creative during your homemade. Recipes chosen by diabetes uk that encompass all the principles of eating well for diabetes. As a type 1 diabetic, i remember a chocolate chip cookie recipe my mother used to make — they had oats apartment therapy is full of ideas for creating a warm, beautiful, healthy home. Published february 28, 2017 diet, living with diabetes.

And best of all, it can be made cinnamon is a great alternative because it is all natural and it provides many health benefits. Diabetic oatmeal cookie recipes, betty crocker diabetic oatmeal cookie recipes, diabetic oatmeal cookie recipes easy, diabetic oatmeal cookies made with sauce, recipe for diabetic recipes for simple healthy smoothies. They have no butter, refined flour or sugar, and are only 82 calories. It was actually a recipe for a two ingredient cookie, but walnuts and bananas. Sarah, we don't have direct experience with baking for diabetics, but we did find this recipe (pictured above).

Eatingwell reader beverley sharpe of santa barbara, california, contributed this healthy chocolate chip cookie recipe. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place. 27 healthy cookies that will actually satisfy your sweet tooth. 5 best diabetic cookie recipes. Thick, soft carrot cake breakfast cookies are a healthy make ahead breakfast or snack.

See more ideas about food, recipes, diabetic cookies. How to make a diabetic vanilla almond pound cake. Search recipes by category, calories or servings per recipe. The recipe calls for oats, whole wheat flour, baking powder and cinnamon. Because cookies have a lot of oil and fat, i made sure these recipes are healthier alternatives!

Simple recipes with all the flavor and none of the unhealthy ingredients! Because cookies have a lot of oil and fat, i made sure these recipes are healthier alternatives! Dark chocolate, vanilla extract, cinnamon, xylitol healthy cookie dough browniesa whisk and two wands. Rolled oats, agave, almond butter, mini chocolate chips, vanilla and 14 more. I've also created variations of this, try my chocolate chip healthy oatmeal cookie, and thank you, thank you to the person who emailed me this recipe.

Quick recipes | recipes library. Healthy snacks for diabetics don't have to be boring and flavorless. Dark chocolate, vanilla extract, cinnamon, xylitol healthy cookie dough browniesa whisk and two wands. Published february 28, 2017 diet, living with diabetes. Try one of our fave healthy cookie recipes today!

Thick, soft carrot cake breakfast cookies are a healthy make ahead breakfast or snack. Published february 28, 2017 diet, living with diabetes. Call ahead to the restaurant or view their menu online to see what healthy choices are available for diabetics. Healthier versions of all your favorite cookies, including healthy peanut butter cookies, healthy chocolate chip cookies, and more healthy cookies recipes! Dark chocolate, vanilla extract, cinnamon, xylitol healthy cookie dough browniesa whisk and two wands.

Source: s-media-cache-ak0.pinimg.com

July 14, 2020 by the gestational diabetic chef 2 comments.

Source: chocolatecoveredkatie.com

She gave chocolate chip cookies a healthy update by cutting.

Source: 100healthyrecipes.com

Recipes chosen by diabetes uk that encompass all the principles of eating well for diabetes.

Eatingwell reader beverley sharpe of santa barbara, california, contributed this healthy chocolate chip cookie recipe.

This healthy recipe tastes like apple pie, without the heavy carb load.

Source: cdn1.diabetesstrong.com

Search recipes by category, calories or servings per recipe.

Everybody understands the stuggle of getting dinner on the table after a long day.

Low carb lemon cookies are easy, healthy soft buttery cookies, with no butter and a bursting lemon juice flavor.

Source: 100healthyrecipes.com

By digital editor dilgam h.

Healthy recipes for diabetics with high colesterol.

Source: starsricha.snydle.com

Drop on lightly greased cookie sheets.

Low carb lemon cookies are easy, healthy soft buttery cookies, with no butter and a bursting lemon juice flavor.

Cookie's for breakfast, cookies for lunch, cookies, cookies coooookies!!

Low carb lemon cookies are easy, healthy soft buttery cookies, with no butter and a bursting lemon juice flavor.

Source: www.wholesomeyum.com

100 % vegan + keto + gluten free these healthy lemon cookies.

Mix dry ingredients and add.

If you're diabetic, track cholesterol and fat levels too.

Source: 100healthyrecipes.com

The replacements when preparing sugar free cookies for diabetics, your first priority is to eliminate as much of the sugar as you can from the recipe.

Source: cdn.diabetesselfmanagement.com

Recipes chosen by diabetes uk that encompass all the principles of eating well for diabetes.

It was actually a recipe for a two ingredient cookie, but walnuts and bananas.

27 healthy cookies that will actually satisfy your sweet tooth.

Source: 100healthyrecipes.com

If you're looking for a simple recipe to simplify your weeknight, you've come to the right place.

Published february 28, 2017 diet, living with diabetes.

Source: www.freebiefindingmom.com

If you have a dessert sized hole in your heart, we got this.

I freeze the corn on the cob in plastic bags, and remove a single ear of frozen corn in the cold winter months to.


Basic Butter Cookie Dough Recipe

Christmas cookies are always a favorite with Southern Living readers, so it is little wonder that this recipe for Basic Butter Cookie dough became a holiday favorite. Ellender Mills of Raleigh, North Carolina, sent in this recipe, which ran in December, 1995, and described how she divided the dough into quarters, adding different flavorings, frostings, and garnishes to each quarter to create a wonderful assortment of Christmas cookies. You can make four varieties of cookies from one recipe, and we give you the recipes for Easy Santa Cookies, Pinwheels, Cherry Chocolates, or Almond Brickle Treats. Make one batch of Basic Butter Cookie Dough and divide it into fourths, using one fourth of the dough for each separate cookie recipe. Freeze any unused dough to use later. This Basic Butter Cookie Dough alone bakes up a delicious cookie, perfect for an afternoon coffee break. Combined with the four variations, you have all you need to create a fabulous Christmas cookie platter that is sure to please your family, friends, and even Old Saint Nick.


Soft and chewy vegan cookie recipes

Bake these cookies on a non-stick cookie sheet for best results.

Vegan &ldquomilk&rdquo chocolate chip cookies

It would only make sense to start with the most classic type of cookie, wouldn&rsquot it?! Although there isn&rsquot actually any milk in these cookies, they give traditional chocolate chip cookies a good run for their money.

Biscoff and white chocolate cookies

I made these for my partner&rsquos birthday BBQ earlier this year and they were very popular indeed! They are filled with dairy-free white chocolate chips and stuffed with creamy Biscoff spread, which is melted in the middle if you eat the cookies warm.

Double chocolate chip cookies

These are probably my favourite ever cookies, flavoured with chocolate and filled with white and dark chocolate chips. No matter what the occasion is, these double chocolate cookies are always sure to be a hit! I make them multiple times a month because they are just SO GOOD! Try them for yourself and see!

Warm Cookie Dough Skillet

This recipe is a Pizza Hut cookie dough copycat. It&rsquos gooey and soft inside and tastes delicious served with ice cream.

White chocolate cookies

These white chocolate chip cookies were actually the first kind of chewy vegan cookies that I made for this blog and I have been hooked ever since! Made with a mix of brown sugar and caster sugar, they are perfectly crisp on the outside and so flavourful.

Red velvet cookies

These brightly coloured vanilla cookies have a touch of cocoa powder and are mixed with white chocolate chips. They&rsquore perfect for Valentine&rsquos day, or just for snacking on any time of year!

Ginger cookies

If you like all things spiced, give my vegan ginger cookies a go. I like to eat these warm along with some hot chocolate in the Winter months.

Funfetti cookies

Filled with colourful sprinkles, these vanilla funfetti cookies remind me of my younger days and I think they&rsquod be a great addition to any child&rsquos birthday party!

Lemon drizzle cookies

If you&rsquore British, you&rsquoll probably know all about our obsession with lemon drizzle cake! Because the cake flavour is so delicious, I put it into a cookie, and the results were better than expected. Trust me, if you like lemon desserts, you will LOVE these cookies!

Smarties cookies

I used dark chocolate, vegan smarties for these cookies to recreate the Subway cookies that I used to love so much. I would say they are a pretty good substitute if you&rsquore also missing them!

&ldquoMini Egg&rdquo cookie bars

A tasty Easter treat, these cookie bars are filled with mini chocolate eggs that give Cadbury&rsquos a run for their money.

Low carb chocolate chip cookies

These are a great healthier cookie if you&rsquore someone who likes a sweet treat every day like I do. They&rsquore made with almond flour, agave nectar and dark chocolate which all help to prevent the blood sugar highs and lows that can happen with regular baked goods. They&rsquore naturally gluten-free cookies too!

Chocolate crinkle cookies

If you&rsquove never had a crinkle cookie, try this recipe now! They are soft, fudgy, chocolatey pieces of joy and can be flavoured with orange, mint or anything else that you like. There&rsquos also a gluten-free option for this recipe.

Peanut butter cookies

These peanut butter cookies are great because they can be made without any kind of egg replacer but still turn out lovely and soft! They&rsquore great for freezing too, meaning you can make a large batch last for a long time!


Macaroons are a dense, flourless cookie made with dried coconut -- just don't confuse them with trendy French macarons, which feature ganache or buttercream between meringue cookies. Coconut-lovers relish a classic macaroon, but come springtime, you can channel your inner Martha Stewart and turn those macaroons into tiny nests to fill with Easter candy.

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Traditional French shortbread cookies taste best using a good salted butter with a high butterfat content, such as Kerrygold. Get the recipe for Shortbread Cookies (Punitions) Todd Coleman

This riff on an Oreo is filled with a creamy white chocolate ganache. Make sure to use white chocolate with at least 35 percent cocoa butter when making the filling to ensure ultra-smooth melting. Get the recipe for TKOs (Chocolate Sandwich Cookies) » Helen Rosner

Watch the video: Sesame Street: Cookie Monster Sings C is for Cookie