Almost everyone enjoys delicious fresh-baked cookies. With an endless variety of flavors to choose from, there’s a cookie recipe to suit anyone’s taste – whether you love the scrumptious sweetness of frosted cookies, can’t get enough peanut butter cookies, or you’re simply always up for snacking on a tasty cookie no matter the flavor.
Enjoying the deliciousness of fresh-baked cookies doesn’t mean you need to spend hours prepping and baking, though. Edible Arrangements® offers a delectable selection of gifts and treats featuring scrumptious fresh-baked cookies. From classic favorites like chocolate chip, sugar, and snickerdoodle to our unique and exclusive pineapple semi-sweet and white chocolate strawberry flavors, it’s impossible to choose a single favorite flavor.
Feeding a crowd? Get a whole platter of our amazing fresh-baked cookies paired with melt-in-your-mouth chocolate covered strawberries. Or, surprise someone you love with a decadent selection of desserts including fresh-baked cookies, rich, graham cracker-crusted cheesecakes, and an assortment of fruits dipped in white or semisweet chocolate and topped with out-of-this-world toppings. If you know a strawberry shortcake lover, a box of fresh-baked white chocolate strawberry cookies paired with white chocolate dipped strawberries topped with graham cracker crumbs is sure to be a hit. There’s no shortage of treats to make any cookie lover’s day at Edible Arrangements®.
For more delicious cookie recipes you should try, we put out a call for ideas and curated responses below. (Note: Edible Arrangements® is not endorsing any of the companies or ideas discussed below, but we asked for suggestions to get some different perspectives.) Keep reading to find out what the contributors who responded to our query had to say about their favorite cookie recipes.
An outdoors enthusiast and a gear nerd, Laurie Wilkins is an English guy who’s passionate about fishing, hiking, camping, backpacking, and survival. He writes a blog on CallOutdoors.com.
“Strangely enough, my favorite cookie recipe is the Filipino Meringue Cookies, natively known as Paciencia. It’s a very simple recipe actually, with just eggs, sugar, flour, and baking powder as the ingredients.
I got a chance to taste these cookies during my visit to the Philippines a few years ago, and I learned how to bake it myself. It’s simple and it doesn’t take a lot of time. Here’s how I do it:
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 4 egg whites
- 1 tsp almond extract
- Preheat the oven to 275 degrees Fahrenheit.
- Put the egg whites into a bowl and beat them until stiff peaks form.
- Slowly add sugar while continuing to beat the eggs. Then, add the almond extract.
- In another bowl, combine the flour and baking powder. Then, fold in the egg white mixture.
- Place the mixture in a piping bag. Line 2 baking sheets with parchment and pipe the cookies.
- Put in the oven to bake for 20 minutes or until lightly golden.
The result is light and airy cookies with just the right amount of sweetness. Although Paciencia isn’t really from the U.S., it’s definitely my favorite.”
Colin and his roommate run Cookwared, a review site for kitchen appliances, utensils, and similar products. As you can imagine, they enjoy spending time in the kitchen and cook or bake rather than eat store-bought foods wherever possible.
“My favorite cookies are really easy to make and are actually based on an Egyptian recipe:
Cookies with Nuts (Ma’mul)
- 20g active yeast
- 1 cup semolina flour
- 2 cups plain flour
- Pinch of salt
- 3/4 cup ghee
- Warm water for kneading
- 1/2 cup semolina flour
- 1/2 cup caster sugar
- 1 cup crushed hazelnuts
- 1 1/2 Tbsp ground cinnamon
- 1 Tbsp rosewater
How to make cookies:
- Follow instructions for yeast from the packet.
- Sift flours and salt into a bowl then add ghee and mix with fingers. Add yeast.
- Knead mixture really well adding small amounts of warm water until it is in a smooth dough.
- Cover with a damp tea towel and set aside for an hour to rise.
- Mix together the filling ingredients.
- Divide the dough into egg-sized pieces.
- Using your hands, stuff each piece with filling, and then shape.
- For decoration score the top with a cross shape using a fork.
- Place on a baking sheet and cook in a hot oven until the top is lightly browned (25 to 30 minutes).
- Lightly dust half with icing sugar and leave the others plain.”
Lucy Johnson is the Founder of Edible Ethics.
“My favorite cookies are nut butter cookies. I have a slight obsession with peanut butter, so any excuse to use peanut butter, I will! These cookies are nutty and simple to make. Plus they are gluten-free and vegan (I promise you wouldn’t be able to tell!).
Gluten Free + Vegan Nut Butter Cookies
- 180 g gluten-free self-raising flour (I use Doves)
- 125 g vegan butter
- 125 g light brown sugar
- 3 Tbsp aquafaba
- 125 g nut butter of choice (I like crunchy peanut)
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 pinch salt
- Grease and line a large baking tray with baking paper.
- Pre-heat the oven to 160°C fan (180°C conventional).
- Sieve the flour into a bowl.
- Beat together the sugar and butter until the mix is light and fluffy.
- Gradually beat in the aquafaba, maple syrup, nut butter and vanilla extract (don’t worry if the mix starts to curdle slightly, it should un-curdle as soon as more dry ingredients are mixed in later).
- Mix in with the flour and pinch of salt.
- Using a spoon (or ice cream scoop) make 12 balls out of the mix.
- Put the balls onto a tray, evenly spread out, and flatten them slightly with the back of a fork.
- Bake the cookies for approx. 18 minutes, until they are browned and slightly golden.
- Leave them to cool slightly on the tray and then place them on a wire rack to finish cooling.
- Store at room temperature in a cake tin or Tupperware.”
Willie is the Founder of The Product Analyst.
“My favorite cookies are chocolate chip cookies. The science of baking a perfect chocolate chip cookie depends on what you really want in a cookie. We all have our own preferences in terms of defining a perfect chocolate chip cookie. Some may prefer their cookie with crunch, while others would choose the chewy variant.
As for me, I’d prefer my cookies with crunch, as these cookies are perfect when dunked in a warm glass of milk. But how do we create these perfect cookies?
It all starts with the ingredients. Baking flour must be carefully and precisely measured with the correct ratio. In addition to that, when mixing the dough, we must assure that the butter is soft enough to be combined with other ingredients such as sugar, egg, and salt.
And the intersecting path arises with this choice: baking powder that makes the cookies’ texture cakey, or baking soda which leaves a crispy finish. Since we’re aiming for a crunchy cookie, we’ll be using baking soda.
Lastly, a chocolate chip cookie will never be complete without chocolate chips. Use your discretion to determine how many chocolate chips to incorporate in the dough. However, too much can make your cookies too sweet.
Here’s the complete recipe:
- 2 refrigerated eggs
- 1 3/4 cups cake flour
- 1 tsp baking soda
- 3/4 cup muscovado sugar or brown sugar
- 1 cup all-purpose flour
- 2 cups semisweet chocolate chips
- 1/2 Tbsp kosher salt
- 1/2 cup white sugar granulated”
Mark Beahm is the creator of the Sunday Baker, a blog for rustic European baking recipes. He’s fascinated by where food comes from, how it’s evolved, the stories served on the side, and the science behind why recipes work.
“My favorite cookie recipe has to be Lusikkaleivät, or Spoon Cookies. They’re these little-known Finnish shortbreads shaped in small spoons, filled with berry jam, and covered in sugar. They’re made with brown butter so the cookies have a rich, nutty flavor. It takes a lot of effort not to keep reaching for another.”
Jamie Bacharach is a Licensed Medical Acupuncturist and Health Coach in Jerusalem, Israel, as well as the Head of Practice at Acupuncture Jerusalem. Jamie’s travels have taken her across the world as she has learned to synthesize the best of Western and Eastern medicine to the benefit of her patients.
“This Peanut Butter Chocolate Chip Cookies recipe is my favorite cookie recipe:
- 1/3 cup rolled oats
- 1/3 cup flour
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts (optional)
Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, mix together the oats, flour, sugars, salt, and baking powder. Next add the egg, oil, and peanut butter until a smooth consistency is achieved. Fold in the chocolate chips and walnuts last before separating the dough into 2 tablespoon-sized scoops on a greased baking sheet. Bake for 10-12 minutes until the edges begin to turn dark brown. They’re best served warm!”
Ryan runs his own website, PaleoPhysicality, where he shares his own knowledge and research about fitness and paleo diet.
“As a paleo diet follower, I eat only foods that cavemen would have eaten. This rules out most cookies as they have dairy, flour, and sugar! That said, there are cookie recipes designed specifically for the paleo diet. The most simple and delicious recipe that is an all-around winner is Nutter Butter Cookies.
- 5 Tbsp coconut oil, melted
- 1 1/4 cups smooth salted almond butter
- 3/4 cup coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups almond flour
- 3/4 cup smooth salted almond butter
- 1/4 cup maple syrup
- 2 Tbsp coconut oil, soft but not melted
- Preheat the oven to 350° and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, combine the coconut oil, almond butter, coconut sugar, egg, and vanilla. Stir well until fully mixed. Add in the almond flour until a dough is formed and it is mixed evenly.
- Using a 1 tablespoon measuring spoon, scoop the dough and form it into a thin, long log. Place it on the cookie sheet and repeat until the cookie sheet is full, leaving about 1 inch between each cookie.
- Use a fork to press the indentations on the cookie and gently squeeze the center inward to form a peanut shape. Bake for 15 minutes and let cool completely.
- Once the cookies are cooled, make the filling. In a medium bowl, combine the almond butter, maple syrup, and coconut oil.
- Mix until smooth and spread on half the cookies then top them with the remaining cookies – creating a sandwich.”
Dana Humphrey is the Lead Publicist & Owner at Whitegate PR.
“I love to make freestyle cookies. I don’t follow a recipe. I usually start with two eggs, then use a fork to whip them. then add your fat – butter or oil (just not olive oil). Coconut oil or veggie oil works well. Then I add the flour – gluten-free flour usually, about a cup or two, followed by the sweetness, which can be brown sugar, white sugar, plant-based sugar, honey, or agave. Then I mix it in, check the consistency, and maybe add a bit more of one thing or another. I put in a tiny spoon full of baking powder or baking soda and then add the goodies – nuts, raisins, chocolate, or all three! Then I scoop them into balls and place them on a foil-covered baking sheet. I usually bake on 375 for about 12 minutes and then check for color. Enjoy!”
James Kilpatrick is the ‘top bean’ (founder) at Beanie Coffee. Years of working in cafes have led him to look beyond the percolated coffee of his youth to a world of specialty blends and cold brews. On this blog, James provides in-depth guides and reviews on all things coffee to help other coffee enthusiasts.
“Any coffee drinking experience is always better with something sweet on the side. This recipe for Toasted Almond Biscotti has these traditional Italian cookies brimming with toasted almonds, baked twice to make them extra crispy.
- Unsalted butter, for greasing
- 3 cups flour, plus more for pan
- 8 oz. sliced almonds
- 1 lb. whole, lightly toasted almonds
- 1 1⁄2 cups granulated sugar
- 1 1⁄2 cups packed brown sugar
- 1⁄4 cup canola oil
- 1 Tbsp baking powder
- 1 1⁄2 tsp ground cinnamon
- 1 1⁄2 tsp vanilla extract
- 4 eggs
Preheat the oven to 375°, then grease and flour a baking sheet. Next, combine sliced almonds and granulated sugar in a food processor. Pulse until smooth, then add the flour, brown sugar, oil, baking powder, cinnamon, vanilla, and eggs. Pulse it some more until the dough comes together.
Fold whole almonds into the dough and transfer to the prepared baking sheet. Pat dough into a 7 × 15 rectangle and bake until golden and slightly firm, about 18–20 minutes. Let the biscotti cool.
Reduce oven to 325°. Remove cooled biscotti from pan and cut crosswise into 20 7-inch-long strips. Transfer the strips to a parchment paper-lined baking sheet. Bake until golden brown, about 20–25 minutes. Let cool completely before serving.”
Dhanya G. is a Parenting Expert & Author at Parenting Passage.
“Being a mom, I tend to go for healthy options without additives and refined sugars. Finding a recipe that worked for us as a family was a bit of a trial but in the end, we settled on Apple, Carrot, and Oatmeal Cookies. They are great for snacking or even breakfast.
- 1 cup rolled oats, blended
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup grated carrot
- 1/2 cup grated apple
- 1 cup raisins/sultanas, mixed
- 1/2 cup sunflower seeds and pumpkin seeds mixed
- 1/2 cup coconut oil
- 1/3 cup honey
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Start by mixing all the ingredients together with a wooden spoon then bring the batter together with your hands.
- Divide cookie dough into egg-sized balls and squash out on the baking sheet till about 1/4 inch thick. Leave an inch between cookies. Place in the middle of the oven for 18-20 minutes or until lightly golden around the edges.
You can keep these cookies in an airtight container for 3 to 4 days but like all home-baked stuff, they never seem to last that long!”
Sergio Pedemonte is the CEO & Certified Personal Trainer at Your House Fitness.
“Here’s one of my favorite cookie recipes I whip up when the sweet tooth kicks in: flourless chocolate chip peanut butter protein cookies.
It takes only 6 ingredients, is gluten-free, and has 9-10 grams of protein per cookie.
- 1 cup smooth peanut butter
- 2 scoops of vanilla-flavored protein powder (whey works best, but vegan protein powder is good, too)
- 2 eggs
- 2/3 cup coconut sugar
- 1/2 tsp baking powder
- 3/4 to 1 cup semi-sweet chocolate chips
You can add a dash more if you like fluffier cookies.
- Preheat the oven to 350°F or 176°C and line a baking sheet with parchment paper.
- Mix together all ingredients until a sticky dough forms.
- Use an ice cream scooper or spoon to scoop out and roll dough into roughly 1-inch balls.
- Place dough on your baking sheet, then use the blunt side of a mason jar or cup to gently flatten into a circular cookie shape.
- Bake for 12 minutes, or until cookies are golden-brown around the edges.”
Terrell J Manning
Terrell Manning is a six-figure culinary artist and entrepreneur who is passionate and devoted to the world of culinary. Chef Manning’s message is very clear; he believes people will always celebrate your accolades and accomplishments, but they respect the hours and hard work it took to get to the accomplishments.
“My favorite cookie recipe is this Butter Cookies Recipe:
- Soften 1 cup of butter.
- Place 2/3 cup of sifted powdered sugar on top of softened butter.
- Mix in stick mixer until light and fluffy.
- Add in 1/2 teaspoon of vanilla extract and 1/2 teaspoon of butter extract. Beat until incorporated.
- Add in 1 1/2 cups + 1 tablespoon of sifted all-purpose flour.
- Add in 1/3 cup of sifted corn starch.
- Add to mix in two small batches.
- Mix in the first half and after combined, fold in the second half. Mix until combined.
- Add in 1/4 teaspoon salt.
- Transfer to piping bag.
- Pipe out rosettes.
- Refrigerate for 20-30 minutes.
- Bake at 340 for 12-15 minutes.
- Allow to cool completely.”
Jessica Randhawa is the head chef, recipe creator, photographer, and writer behind The Forked Spoon. She creates delicious family-friendly recipes that anyone can make.
“My favorite cookies of all time are my Pumpkin Oatmeal Chocolate Chip Cookies. These cookies are soft, chewy, and filled with delicious fall flavors such as cinnamon, pumpkin, and vanilla, while also being loaded with chewy oats and gooey chocolate chips.”
Lisa Baker Morgan
Lisa Baker Morgan is a chef, lawyer, and author of many books including her latest one, Paris Part Time.
“My favorite cookie recipe is this American Sandwich Cookie recipe:
Makes 3 dozen cookies.
- 1 ½ cups all-purpose flour
- ¾ cup black onyx cocoa powder
- ¼ tsp kosher salt
- 1 stick unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- ½ cup non-hydrogenated vegetable shortening
- 1 ½ cups powdered sugar
- 1 tsp fresh lemon juice
- Sift all dry ingredients (salt, flour, and cocoa powder) into a bowl. Whisk together. Set aside.
- Using a standalone mixer fit with a paddle attachment, turn the mixer on low speed and cream the sugar and butter. Once thoroughly mixed, add the egg and extract.
- Slowly add the dry ingredients into the butter-sugar-egg mixture. Mix until incorporated.
- Remove the dough from the mixer bowl and pat into a disk. Wrap in plastic wrap and place the dough in the refrigerator for 30 minutes.
- Preheat oven to 375 degrees Fahrenheit.
- Remove dough from refrigerator. Use a rolling pin to roll dough until it is about 1⁄8 inch thick. Sprinkle flour on the dough as needed to keep it from sticking to the rolling pin. (Usually, I roll the dough out in between two sheets of parchment paper and skip adding the flour because the dough is more dry than wet.)
- Using a 2-inch round biscuit cutter, cut out the shells from the dough. Place the shells on a baking sheet lined with parchment paper.
- Bake for 6 to 7 minutes (until the shells are crisp). Remove from the oven. Use a spatula to remove shells from the baking pan and place on a wire rack to cool.
- In a bowl, combine shortening, lemon juice, and sugar.
- Using your clean hands, roll a pinch (about a teaspoon) of the filling into a ball. Place the rolled filling on one shell. Place a second shell on top of the filling and gently press down. (Make sure to use the tops of the shells —the side facing up when baked— as the outsides of the cookie.) Repeat the process until all shells have been filled. Cookies can be stored in an airtight container for one week or frozen.”
Amber is the kitchen expert, foodie, and founder of Kitchens Ready, a website that provides tips and tricks to chefs and cooks of all skill levels. They’ve been quoted by Reader’s Digest, Parade Magazine, The Zoe Report, and Thrive Global.
“My favorite cookie recipe is Coconut No-Bake Cookies. No-bake cookies were my favorite as a kid, and now I love preparing them with my own children because they’re so easy and – as the name implies – don’t require turning on the oven in the hot summer! The coconut twist brings the flavor up notch.
- 1/2 cup sugar
- 2 Tbsp milk
- 3 Tbsp butter
- 2 Tbsp unsweetened cocoa powder
- 1/2 cup unsweetened shredded coconut
- 1 cup rolled oats
- 1/3 cup salted peanut butter
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
- 2 Tbsp crushed shredded coconut
- Line a baking sheet with parchment paper.
- Add coconut sugar, almond milk, cocoa powder, and coconut oil to a medium saucepan.
- Bring to a low boil over medium heat, stirring frequently.
- Once bubbling, let boil for 1 minute.
- Remove from heat.
- Add peanut butter, oats, shredded coconut, vanilla, and salt and stir to combine.
- Drop heaping tablespoon scoops of the batter onto the lined baking sheet.
- Sprinkle with coconut flakes.
- Let sit at room temperature until cooled and hardened for about 25-30 minutes.
- Keep leftovers covered at room temperature or in the refrigerator for up to 3 days.”
Erik Rivera is the CEO of ThriveTalk.
“Matcha green tea cookies are my go-to cookie comfort food. Not only is it delicious, but it also comes with the benefits of green tea like improved brain function and antioxidants.
- 2 cups all-purpose flour
- 2 ½ Tbsp of matcha green tea powder
- ¾ cup softened unsalted butter
- 1 cup powdered sugar
- ¼ cup white chocolate chips
- 2 yolks from large eggs
- A pinch of sea salt
Mix the flour and matcha powder into a bowl then sift the mixture to combine the two ingredients. In a mixer, beat the butter until soft and creamy and add a pinch of salt. Add confectioner’s sugar to the salted mixture and blend until light. Then, mix in the two egg yolks.
Gradually add the flour-matcha mixture into the wet mixture. Blend until the dough looks smooth and lump-free before adding the white chocolate chip cookies. Divide the dough into two and shape each one into cylinders with a diameter of 1.5 inches. Chill in the fridge until firm enough to cut into several cookie circles that are about ⅓ inch thick.
Preheat the oven to 375 degrees Fahrenheit. Then, bake the cookies with the same temperature for 15 minutes or until the cookie edges become slightly golden.”
Lisa Richards is a nutritionist and author of The Candida Diet. She has been featured on Today, US News, Women’s Health magazine, Huffington Post, Healthline, the San Francisco Chronicle, Reader’s Digest, Lifehack, Insider, and Well+Good, among others. Through her website, TheCandidaDiet.com, she explains the benefits of a low-sugar, anti-inflammatory diet.
“My Lemon Coconut Cookies have a delicious coconut and lemon flavor, with a sprinkle of sweetened coconut dust that seals the deal. It’s a nice little bite when you are looking for
something sweet, and your family will never even know they are sugar-free. As an added benefit, they are low in carbohydrates and will have very little impact on your blood sugar, even though they taste sweet.”
Michelle is a resident of New York City where she lives with her husband and dog. She values fitness, easy healthy recipes, and travel as great ways to stay healthy and happy. She manages Bliss from Balance, a healthy lifestyle blog focused on fitness and healthy food.
“I love healthier-for-you cookie recipes. These recipes might contain healthier fats, lower sugar, higher protein, more fiber, or use fewer processed ingredients. Unfortunately with healthier cookies, they can sometimes lack the rich taste or texture of your classic cookie. This healthy chocolate chip peanut butter cookie from Bliss from Balance is the best of both worlds. It’s higher in fiber and protein than most packaged chocolate chip cookies, lower in sugar, and is still soft and delicious. It’s become my new go-to cookie recipe and uses healthier ingredients like rolled oats, Greek yogurt, white whole wheat flour, almond flour, peanut butter, and coconut sugar.”
Ruggero Loda is the Founder of Running Shoes Guru.
“Here is my favorite recipe for a butter cookie that is very easy to make. I found this recipe on Epicurious a few years ago:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1/2 tsp vanilla
Simply whisk all the dry ingredients (minus the sugar) together. In a separate bowl, beat the sugar and butter until fluffy and pale. Beat in the vanilla and egg to the mixture. Gradually add the flour mixture until combined. Form the dough onto a log about 12 inches long, wrapping it in plastic. Rest it in the refrigerator for a few hours, until firm.
Preheat the oven to 190 Celsius (375 F). Cut the log into about 1/4 thick slices, setting them an inch apart on a baking sheet. Bake for about 13 minutes, flipping the sheets halfway through baking. Make sure the edges are brown. Let cool for 3 minutes and enjoy with your favorite tea.”
Glen Wilde is the CEO and Founder of Diet to Success, a site with extensive information regarding diet, health, fitness, and weight loss. His team of writers includes life coaches, nutritionists, and personal trainers. Glen is also an accomplished photographer and a seasoned traveler, having visited over 80 countries.
“My favorite cookie recipe comes from Mexico. They’re called Marranitos, and they’re basically little gingerbread pigs. They’re sweetened with brown sugar and have a distinct, rich flavor attributed to unsulfured molasses. The texture is light and they’re soft, yet sturdy. I purchased piggy cookie cutters for the shape, and trust me, they’re so cute you’ll wish you didn’t have to eat them. Make no mistake: you must eat them.
What I really enjoy about these cookies is that they’re not overly sweet. They go great with a cup of coffee, either in the morning with breakfast or as a dessert before bed. My piggie cookie cutters came in a pack of three, which were all different sizes. When I make a batch, I usually make the cookies in all three sizes so I can choose which one to eat based on my appetite.”
Eric Sachs is the CEO at Sachs Marketing Group.
“This recipe is an office and family favorite. It’s been going around for a while and I believe it has evolved over the years. The cookies come out a little bit soft, a little bit crunchy, and 100% delicious.
Chocolate Chip M&M Soft and Crunchy Cookies:
- 2 ¼ cups flour
- 1 ½ tsp cornstarch
- 1 tsp baking soda
- ¼ teaspoon salt
- Cup salted butter, softened to room temperature
- ⅛ cup granulated white sugar
- 1 cup packed brown sugar – packed
- 1 large egg
- 2 tsp vanilla
- 1/2 cups semisweet chocolate chips
- 2/4 cups mini M&M’s
Bake at 325 for 18 minutes or until just beginning to brown.”
Elliott Reimers is a Certified Nutrition Coach at Rave Reviews. He is a NASM Certified Nutrition Coach (CNC) and M.S. candidate at Michigan State University, where he is studying Molecular Pharmacology and Toxicology. He has been a freelance science writer since 2013, centering on the topics of nutritional science, dietary supplementation, fitness, and exercise physiology.
“Every now and then, I crave a comforting treat, and snickerdoodles are just what the doctor ordered. It’s great because it’s not too complicated, and I usually have all of the ingredients at my disposal, making it easy to satisfy my spontaneous cravings. This recipe yields cookies that are firm enough not to fall apart, but they’re still soft and chewy. Here’s the recipe:
- 2¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups granulated sugar
- ¼ cup dark brown sugar
- 2 large eggs, room temperature
- ½ tsp pure vanilla extract
- 3 Tbsp granulated sugar
- 2½ tsp cinnamon
- Preheat the oven to 350 degrees, and line a baking pan with parchment paper or a non-stick baking mat.
- In a bowl, mix together dry ingredients – flour, baking powder, salt, and 1 teaspoon cinnamon; set aside.
- In a mixer fitted with a paddle attachment (or using a hand-held mixer), cream together butter, granulated sugar, and brown sugar. Next, add the vanilla extract and eggs one at a time, mixing after each.
- With the mixer on low speed, gradually add the bowl of dry ingredients and mix until incorporated. Do not over-mix, though.
- Cover the bowl with plastic wrap and place in the freezer for 15 minutes to chill. You can also place the dough in the refrigerator if you plan on making the cookies later. It’s not absolutely necessary to chill the dough, but it is much easier to roll into a ball if it is chilled.
- To make the cinnamon sugar, mix the sugar and cinnamon in a bowl.
- To make each cookie, measure about 1½ tablespoons of dough, roll it into a ball and then roll it in the cinnamon sugar and place it on a prepared cookie sheet. Bake for 8-10 minutes. The cookies will look puffed-up when they’re done. Remove the cookies from the oven and let them cool slightly on a baking sheet. Then, move them to a cookie sheet to cool completely.”
Give a few of these delicious cookie recipes a try, and you just might find your new go-to favorite! When you’re craving classic cookie favorites or want to try a new and unique cookie variety but don’t have time to experiment in the kitchen, stop by your local Edible Arrangements® store to pick up some amazing fresh-baked cookies. Or, choose from our extensive collection of tasty fresh-baked cookies gifts and treats and place an order online. We’ll hand-deliver the most delicious fresh-baked cookies straight to your door!