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Yummy!!!!!!

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This eminently sharable cookie (developed for our #cook90 initiative) has all the flavors of a latte. And chocolate. Lots of hot, melting milk chocolate.

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YUMMM!!!!!!!

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These soft and chewy sugar cookies are a Christmas cookie staple! This no-chill dough sugar cookie recipe is full of simple ingredients and comes together quickly!
A few years ago, I hit the jackpot.

The jackpot of ugly Christmas sweaters, that is.

For years-years!-I had been on a mission to find the perfect Christmas sweater (I have big dreams, guys).

All I wanted was one that was a little bit whimsy, full of personality, slightly tacky, and obnoxiously Christmasy.

I had pretty lofty expectations, and I wasn't all that hopeful I'd actually meet those expectations. BUT (you knew this was coming), I never expected I would find something that would actually exceed my expectations.

At this hole-in-the-wall thrift store, I found this fantastically tacky, bright red sweater with cartoon cats decorating a tree with the words, "Meowy Christmas" written across the bottom.
Meowy Christmas.
Let's just let that sink in for a sec.

Now, I'm pretty sure this was a handmade, one-of-a-kind sweater someone made for their cat-loving grandma. While I feel marginally guilty wearing it in jest when it was probably made in earnest, it's probably the most comfortable thing I own.

And I wear it proudly during this season.

And proudly when I eat these chewy sugar cookies (that should be eaten with Peppermint Mocha Donuts, Peppermint Mochas, and Peppermint Mocha Cupcakes -I'd be just fine if the whole world was Peppermint-y and Mocha-y).

Guys, I'm practically a Christmas commercial.

I'm pretty sure it's a law that sugar cookies must be consumed during the holidays. Right?? It's practically Scrooge-like to forego the sugar cookie.

Whether they're cutout sugar cookies, glazed sugar cookies, spicy molasses sugar cookies, or traditional chewy sugar cookies, it would be pretty sad to go through the whole season without the sugar cookie making an appearance (or multiple appearances-I'm not here to judge) in your Christmas life.

We usually do the whole frosted-cutout-sugar-cookies-with-sprinkles (so many sprinkles, in fact, that you still find them on your counter in June), but I opted for something slightly easier this year.

They're still just as buttery and delicious, but they're a lot less of a hassle. I mean, you don't even have to chill the dough first.

Could they be any easier?

Rich, buttery, and chewy. Sugar done right.

Yields About 3 Dozen Cookies

15 minPrep Time

10 minCook Time

25 minTotal Time

Save Recipe

Ingredients

Instructions

Here are some other favorite cookie recipes:
Soft-Baked Cutout Sugar Cookies Chewy Molasses Sugar Cookies Soft-Baked Lemon Glazed Sugar Cookies

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These soft and chewy sugar cookies are a Christmas cookie staple! This no-chill dough sugar cookie recipe is full of simple ingredients and comes together quickly! Pin this recipe for later! A few years ago, I hit the jackpot. The jackpot of ugly Christmas sweaters, that is.

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Dropped
INGREDIENTS

1 cup butter, softened

1 cup creamy peanut butter

1 cup sugar

1 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 package (11 ounces) peanut butter and milk chocolate chips

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Sugar Cookies/Rolled Cookies
INGREDIENTS:

1 Cup unsalted butter

1 Cup granulated white sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 egg

2 teaspoons baking powder

1/2 teaspoon salt

3 cups all purpose flour

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Rolled

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Chocolate chip cookies

Drop cookies

Heat oven to 375ºF.

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

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sugar cookie/rolled cookie
Ingredients

1 cup salted butter, softened

1¼ cups granulated sugar

¼ cup cream cheese

2 tablespoons corn syrup

1 teaspoon vanilla extract

¼ teaspoon almond extract

1 large egg

3 cups all-purpose flour

1 teaspoon baking powder

¾ teaspoon salt

¼ teaspoon baking soda

Buttercream Frosting

1 cup salted butter, softened

2 teaspoons vanilla extract

3-4 cups powdered sugar

2-3 tablespoons milk

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No Bake Cookies: Drop Cookie

1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.

2. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

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refridgerated

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Swanky Recipes - Simple tasty food recipes

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M & M Sugar Cookies

Cookie fanatics rejoice! The ultimate soft and chewy cookie recipe is here with than incredible sugar cookie base and mini M & M's! If you love delicious cookies, this cookie recipe is for you!

I'll be the first to admit, M & M cookies are a hit or miss with me. So often, I find cookies that are hard in texture or are too dry. Then, other times, the cookies are really strong is flavor and the M & M flavor just doesn't mix well. Hard cookies are great every once in a while but, I'm a soft and chewy kind of gal that likes the occasional glass of milk on the side to dunk cookies into. These cookies are incredibly soft and chewy. I love using a sugar cookie recipe to make soft and chewy cookies. In fact, I've used this sugar cookie base for these Caramel Chocolate Sugar Cookies I posted last year. You can find that recipe here. For this recipe, I did adapt the recipe by adding a little brown sugar that is traditionally used in baking with M & M's cookies. The perfect amount of brown sugar really brings the taste of the mini chocolates out.

These M&M cookies match up to bakery style cookies. If you really want to take this cookie to the next level, whip the butter and sugar for about 8-10 minutes. Whipping the butter with a mixer will make the cookies super soft and chewy, but they already are!

M & M stuffed sugar cookies are great for birthdays, parties, holidays, teacher's gifts and for an everyday dessert. These cookies last a long time. The dough can be frozen for up to 3 months in advance. Simply roll the dough into a "log" and wrap with plastic wrap and place in a bag. When you are ready to bake with them, simply remove the dough and allow it to thaw enough to be able to slice and bake.

The best cookies in the whole world are homemade cookies. Making cookies from scratch it easy and can be a lot of fun. Get the kids together for an afternoon of baking cookies. Let them pick the "fixings" for each cookie recipe such as chocolate chips, mini pretzels, M&M's, peanut butter chips, caramel candies, cherries, chocolate kisses, raisins and so much more. Freeze any dough that is leftover and use it next time as a simple slice and bake.

M & M Sugar Cookies

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M & M Sugar Cookies Cookie fanatics rejoice! The ultimate soft and chewy cookie recipe is here with than incredible sugar cookie base and mini M & M's! If you love delicious cookies, this cookie recipe is for you! I'll be the first to admit, M & M cookies are a hit or miss with me.

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Drop cookie
In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.

Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.

Preheat oven to 350 degrees F.

Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.

Remove to a wire rack to cool.

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Chocolate Peanut Butter Drop Cookie

Ingredients

1 1/4 cups butter, room temperature

1 cup sugar

1 cup packed brown sugar

2 eggs, room temperature

2 teaspoons vanilla extract

2 1/4 cups all purpose flour

3/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup peanut putter chips

1 cup semisweet chocolate chips

Instructions

1. Heat the oven to 350F. Line two cookie baking sheets with parchment paper. Set aside.

2. In a mixing bowl, add the butter and sugars. With the paddle attachment on, beat on low speed until light and fluffy.

3. Add the eggs, one at a time, and mix just until combined.

4. Stir in the vanilla extract.

5. Slowly add the flour combined with the cocoa powder, baking soda and salt. Mix until combined.

6. With a spatula, fold in the peanut butter and chocolate chips.

7. Using a large ice-cream scoop , drop cookie dough on the prepared baking sheets.

8. Bake in preheated oven for 8-10 minutes.

9. Remove the cookies from the oven and let cool slightly (about 5 minutes) on the baking sheets before placing them on a wire rack to cool completely.

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its a chocolate chip cookie

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Coconut cookie

https://www.biggerbolderbaking.com/3-ingredient-coconut-cookies/

Drop cookies.

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Dropped

https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57

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My favorite type of cookie is a chocolate chip cookie, a perfect example of a drop cookie. I use the recipe on the back of the Hershey's bag, with a few alterations at the time of mixing.

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HERSHEY'S Classic Milk Chocolate Chip Cookies

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A traditional recipe for the best family traditions. You can't go wrong with these classic chocolate chip cookies!

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sugar cookies

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. ...

2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. ...

3. Bake 8 to 10 minutes in the preheated oven, or until golden.

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This here is a drop cookiehttps://www.hersheys.com/kitchens/en_us/recipes/hersheys-classic-milk-chocolate-chip-cookies.html

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ingredients

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. ...

2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. ...

3. Bake 8 to 10 minutes in the preheated oven, or until golden.

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drop cookie

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Drop cookie: Peanut butter

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Drop Cookie

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Chocolate drop cookies- drop cookies

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Drop cookies

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Drop cookie- Sugar cookies with hershey's Kisses

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drop cookie

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Peanut butter/drop cookie

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Bar Cookie

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Drop cookies

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Rolled cookie

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Drop cookie

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Chocolate chip and almond / Drop Cookie

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refrigerator cookie

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drop cookies

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Drop Cookie

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Drop Cookie

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Drop Cookie
https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57

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drop cookie

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Drop Cookie

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Drop Cookies

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snickerdoodles/drop cookies

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Rolled out cookie
http://www.motherthyme.com/2011/11/lofthouse-sugar-cookies.html

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Rolled Cookies

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It is a dropped cookie

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Rolled
https://thefeedfeed.com/thejamlab/chewy-molasses-cookies-with-chocolate-chips-and-fresh-ginger

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Bar cookie

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Drops cookies Peanut butter No bakes

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Drop cookie

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Bar cookie

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Are you a lemon-flavored dessert fan?

Then you are going to love this lemon bars recipe.

It's a versatile favorite -- perfect as an afternoon pick-me-up, bake sale treat, ladies' lunch dessert, or bridal shower refreshment.

An easy recipe you will want to make again and again.

This classic lemon square/bar dessert delivers the perfect contrast of sweet and tangy flavors that only fresh squeezed lemon juice and lemon zest can provide.

Made in two steps: A simple shortbread base is briefly baked and then lemon topping poured over the hot crust and baked until set.

To make your life easier be sure you have a Microplane Grater/Zester to zest your lemon(s). It's one of my favorite kitchen tools -- nothing grates and zests finer than a Microplane.

The key to easy lemon zest is to do it first -- before you cut and squeeze the lemon. And go gently, you only want the yellow peel, not the white pith (it's bitter).

Baking Tip:
You can squeeze more juice from a lemons at room temperature than from refrigerated lemons.

Lemon Bars Recipe

As always, the first step is to read the recipe completely and gather all your ingredients. If you have any questions, you can always review our tips for making successful cookie bars.

1. Preheat oven to 350F degrees.

2. Grease a 9x13-inch baking pan with cooking spray.

3. In a medium bowl, mix 2 cups flour, confectioner's sugar, and butter with your hands, or pastry blender, until well combined.

4. Press the mixture evenly into the bottom of the prepared pan.

5. Bake for 25 to 30 minutes or until the edges are golden.

6. Meanwhile, in a medium bowl, beat eggs, sugar, lemon zest, 4 tablespoons flour and lemon juice together with a whisk.

7. Pour lemon filling over the hot crust.

8. Bake for 15 to 20 minutes or until the center is set.

9. Cool the lemon squares/bars on a wire rack.

10. When cool, cut into desired size and shape, and dust with additional powdered sugar if desired.

Cover and store the bars in the refrigerator for 2 to 3 days -- if they don't get eaten first!

Once they are completely cool, you can store these fruity, nutty, chewy, healthy granola bars in an airtight container for up to 3 days.

This easy luscious Lemon Bars Recipe is adapted from Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King.
Easy Lemon Bars Recipe Simple Serving Suggestions
Enjoy your lemon squares/bars with a glass of iced tea or cup of hot tea, depending on the season.

I love these lemon squares/bars any time of the year. You can also dress them up by placing them on a dessert plate with a dollop of freshly whipped cream and sprinkling of raspberries.

Tangy Lemon Bars Recipe

These easy lemon bars are a model of home baking simplicity. The no-roll, butter-crumb crust is easily pressed directly in the baking pan and the tart and silky-smooth filling requires very little mixing.
For the crust:

1 1/2 cups all-purpose flour

1/2 cup confectioners sugar

1 1/2 teaspoons finely grated lemon zest

1/8 teaspoon salt

3/4 cup cold unsalted butter, cut into 1/2-inch pieces

For the filling:

6 large eggs

2 1/2 cups granulated sugar

3/4 cup fresh lemon juice

1 tablespoon finely grated lemon zest

1/2 cup all-purpose flour

2 tablespoons confectioner's sugar for dusting

1. Position a rack in the middle of the oven and preheat to 325F degrees.

2. Press a 20-inch piece of aluminum foil into the bottom and over the sides of a 13x9-inch baking pan. Butter the foil.

3. To make the crust, in a large bowl, combine the flour, confectioner's sugar, lemon zest and salt.

4. Using an electric mixer on low speed, beat about 1 minute, just to blend the ingredients.

5. Add the butter pieces and beat until the largest pieces are about the size of peas, about 2 minutes.

6. Firmly and evenly, press the dough over the bottom and 1 inch up the sides of the prepared pan.

7. Bake about 20 minutes or just until the edges are lightly browned.

8. Remove from oven and set aside.

9. Reduce oven temperature to 300F degrees.

10. To make the filling, in another large bowl, whisk the eggs just until blended.

11. Add the granulated sugar,lemon juice and zest and whisk until smooth, about 1 minute.

12. Sift the flour into the bowl and whisk until incorporated.

13. Slowlt pour lemon filling over the warm crust.

14. Bake about 40-45 minutes, until the filling looks set and does not wobble when the pan is shaken.

15. Transfer the pan to a wire rack and let cool about 1 hour, until the top is room temperature.

16. Cover the pan with plastic wrap and refrigerate at least 4 hours, until firm.

17. Holding the ends of the aluminum foil, lift the bar onto a cutting surface.

18. Using a large, sharp knife, but the bars into desired size and shape.

19. Sift the confectioners' sugar over the tops of the lemon bars.

20. Store bars in airtight container in the refrigerator for up to 2 days.

Here's an easy recipe for lemon bars that can be mixed together in no time.

Luscious Lemon Bars Recipe

1. Preheat oven to 350F degrees. Grease a 13x9-inch baking pan.

2. Combine flour, butter, powdered sugar, 1 teaspoon lemon peel and salt in food processor. Process until mixture forms coarse crumbs.

3. Press the dough mixture evenly into bottom of prepared pan.

4. Bake about 18 to 20 minutes or just until golden brown.

5. Meanwhile, in a medium bowl with electric mixer on medium speed, beat remaining 3 teaspoons lemon peel, granulated sugar, eggs and lemon juice until well blended.

6. Pour lemon mixture over evenly over warm crust and return pan to oven. Bake for another 18 to 20 minutes or until center is set and edges are golden brown.

7. Allow pan to cool completely on wire rack.

8. Dust tops of bars with sifted powdered sugar and cut into desired size and shape.

9. Store in airtight container at room temperature - do not freeze bars.

You Might Also Like:

Helpful Cookie Baking Supplies:

Back from Lemon Bars Recipe to Easy Bar Cookie Recipes

Back from Lemon Bars Recipes to Best Ever Cookie Collection home

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Are you a lemon-flavored dessert fan? Then you are going to love this lemon bars recipe. It's a versatile favorite -- perfect as an afternoon pick-me-up, bake sale treat, ladies' lunch dessert, or bridal shower refreshment. An easy recipe you will want to make again and again.

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drop cookie

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drop cookie

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https://www.bettycrocker.com/recipes/peanut-butter-cookies/6aa18699-bad1-442a-97bf-388003acce2d

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Drop Cookies

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refrigerator cookie

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https://www.google.com/imgres?imgurl=https://images.media-allrecipes.com/userphotos/250x250/54991.jpg&imgrefurl=https://www.allrecipes.com/recipe/10365/grandmas-gingersnap-cookies/&h=250&w=250&tbnid=42oxOBZrm8Ve_M:&tbnh=160&tbnw=160&usg=__E9j9RqU0qDMM-FZQO4mgWBUnD8E%3D&vet=1&docid=YX6Z9BkHyX8p8M&client=safari&sa=X&ved=0ahUKEwiT5t-9l_vZAhWN2lMKHUMYD9MQ9QEIKTAA

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drop cookie