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Snickerdoodle Cookies-Phyllis Brocklehurst (Alex’s Grandma)

Mix together:

  • 1 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs

Sift together and stir in:

  • 2 3/4 cups sifted flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Chill and roll into balls. Roll in mixture of:

  • 2 teaspoon sugar
  • 2 teaspoon cinnamon

Bake at 400 for 8-10 minutes

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Chilled Peach Pie Cookies-Hannah Monson (Brittney’s Friend)

Ingredients:

Oatmeal cookie base:

  • 1 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 Tablespoon plain greek yogurt
  • 2 eggs
  • 1 Tablespoon vanilla
  • 3 1/2 cups flour
  • 1 1/2 cup rolled oats
  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking powder

Peach Frosting:

  • 1/2 cup butter, room temp
  • 4 cups powdered sugar
  • 1 Tablespoon plain greek yogurt
  • 1 teaspoon vanilla
  • 1-2 teaspoon peach juice
  • pinch of salt

For the topping:

  • 2 fresh peaches (or 1 can) thinly sliced and cinnamon

Directions for Cookies:

Preheat oven to 325. Add 1 cup butter, 1 cup white sugar, 1 cup brown sugar to a bowl. Cream for 2-3 minutes. Add 1 Tablespoon plain greek yogurt, 2 eggs, 1 Tablespoon vanilla and mix well until combined. Add 3 1/2 cups flour, 1 1/2 cup rolled oats, 1 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon baking powder. Mix until just combined.

Using a large (1/4 cup) cookie scoop, scoop onto lined sheet. Press flat before baking (dough doesn’t spread much). Bake at 325 for 10-13 minutes. Cookies will look a little doughy when you take them out-this is perfect. Let them cool for 5 minutes, then put in fridge to finish cooling.

Directions for Frosting:

Add 1/2 cup room temp butter to a bowl, beat until smooth for 3-4 minutes. Add 4 cups powdered sugar, 1 Tablespoon plain greek yogurt, 1 teaspoon vanilla, a pinch of salt, and 1-2 teaspoon peach juice, to your taste. Fresh peach juice is best. Frosting should be smooth and easy to spread. Frost cookies and top with a few thin slices of peach. Dust with cinnamon. Let chill for 30 minutes before serving. They are best cold!

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Soft & Chewy Chocolate Chip Cookies-Hannah Monson (Brittney’s Friend)

Ingredients:

  • 1 cup (226 grams) unsalted butter, cold
  • 1 cup (200 grams) white sugar
  • 1 cup (220 grams) brown sugar
  • 2 large or extra large eggs, room temp
  • 1 teaspoon (4.2 grams) vanilla
  • 3 1/2 cups (420 grams) all purpose flour
  • 1 teaspoon (4 grams) baking soda
  • 1 teaspoon (4 grams) baking powder
  • 1 teaspoon (5.6 grams) salt
  • 2 cups (300 grams) semi-sweet (or dark) chocolate chips
  • Optional: flaky salt for topping

Directions:

Preheat oven to 350. Line baking sheets with parchment paper.

Beat 1 cup unsalted butter (cold) until smooth (works best with an electric mixer). Add 1 cup white sugar and 1 cup brown sugar and beat until light & fluffy, about 2 minutes. Scrape down the sides of the bowl.

Add 2 eggs, one at a time, and mix until well incorporated. Scrape down sides of bowl. Add 1 teaspoon vanilla, mix 30 seconds.

With mixer on low speed, add 3 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt. Mix until combined. Stir in the chocolate chips.

Bake 11 minutes. They’re done when edges are slightly golden brown. Top with flaky sea salt if wanted.

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The Best Chocolate Chip Cookies!-Hallie Dennis

Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup softened butter
  • 3/4 cups sugar
  • 3/4 cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups chocolate chips

Directions:

Preheat oven to 350. Line a baking sheet with baking mats. Whisk together the dry ingredients and set aside. Cream butters and sugars until light and fluffy. Add eggs one at a time, then vanilla. Slowly add flour mixture, just till combined. Fold in chocolate chips (or other chips, I love peanut butter chips too!) Roll balls into 1 Tablespoons size. Bake at 350 for 9-12 minutes.

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Oreos

  • 3/4 C shortening
  • 2 eggs
  • 1 box dark cake mix-pudding in the mix (I don’t know if it really has to have pudding in the mix)

Mix together shortening and eggs. Mix in cake mix. Make into 1/2 inch balls and bake at 350 degrees for 8 minutes or until done.

Cool and frost

Frosting

  • 4 oz cream cheese
  • 1 cube margarine
  • 4 cups powdered sugar

Mix together till fluffy and frost cookies

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Chocolate Chip Cookies – Heather Lee

She said you cannot half the recipe

  • 4 cubes butter
  • 2 1/2 cups sugar
  • 2 cups brown sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 6 cups flour
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 6 cups chocolate chips

Bake at 350 for 8-10 minutes

Cream butter and sugar. Add eggs and vanilla. Add dry ingredients. Stir in chocolate chips

Don’t over cook

We did half the recipe and it didn’t work like when Heather makes them so she must be right. I know she has made balls then froze the dough so if you don’t want to make all of them at once you can do that.

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Pink Lemonade Thumbprint Cookies

Shortbread cookie dough

  • 2 1/2 cups flour
  • 3/4 cups powdered sugar – divided
  • 1 tsp salt
  • 1 cup unsalted butter – softened (we used salted butter and it was fine)
  • 2 TBS finely grated lemon zest (we used 1 lemon)
  • 3 TBS lemon juice

Glaze

  • 1 1/4 cups powdered sugar – plus more for dusting
  • 2 TBS lemon juice
  • 2 raspberries
  • We have found you probably only need 1/2 a recipe
  1. In a medium bowl, whisk the flour, 1/2 cup sugar, and salt.
  2. In a large bowl, beat together the butter, 1/4 cup sugar, lemon zest, and lemon juice. Beat until light and fully combined, about 4-5 minutes. Beat in flour mixture on low until just combined.
  3. Roll the dough into 1-inch balls. Place dough balls in the freezer for 12-15 minutes. (we didn’t have room so we put them in the fridge for like 25 minutes) Transfer, dough balls to parchment paper or silicone lined baking sheet, making sure the balls are about 2 inches apart. (we just put on baking sheet and it worked)
  4. Preheat oven to 325
  5. Bake for 10 minutes. Then gently press the rounded part of a teaspoon or the end of a wooden spoon handle into the center of each ball to create an indent. Continue baking for 16-18 more minutes or until cookies just start to brown on the bottom. Place cookies on a wire rack to cool.
  6. While cookies cool, make the glad by whisking together the sugar, lemon juice, and raspberries. (You can break up the raspberries with a fork to evenly distribute them in the glaze.)
  7. Dust the cookies with powdered sugar. Then spoon or pipe the glaze into the indent. Let cookies set for at least 10 minutes.

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Chocolate Meringues

  • 4 egg whites
  • 1/4 tsp. cream of tartar
  • 1 tsp. vanilla
  • 1-1/3 cups granulated sugar
  • 1-1/3 cups chocolate chips
  • 2 Tbs unsweetened cocoa powder, sifted (optional)

Lightly grease a cookie sheet or line with parchment paper. Preheat oven to 300 degrees

In a medium mixing bowl, beat egg whites on super high speed until soft peaks form. Add cream of tartar and vanilla; mix again. Scrape bowl. Return to high speed and add sugar 1 or 2 TBS at a time. If you want cocoa-flavored cookies, add the cocoa now. Fold in the chocolate chips.

Drop mixture by rounded teaspoons 2 inches apart on the prepared cookie sheet. Bake for about 20 minutes or until firm and the bottoms of the cookies are lightly browned. Transfer cookies to wire rack and let them cool. Refrigerate any leftovers. Makes 72 cookies.

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Sister Sullivan’s Monster Cookies – Mom and Dad’s mission president in Ukraine

Preheat oven to 350 degrees

  • 1 stick butter take out of refrigerator and let sit on counter til soft (important – use butter not margarine)
  • 1 1/2 cups peanut butter
  • 1 1/6 cups brown sugar
  • 1 cup granulated sugar
  • 1 1/2 tsp vanilla
  • 2 tsp baking soda
  • 3 eggs
  • 1/2 cup chocolate chips (1 1/2 cups if you don’t have m&m’s)
  • 1 cup plain M&M’s (approx)
  • 4 1/2 cups rolled oats

Cream butter with peanut butter. Add remaining ingredients in order, mix well. Add chocolate chips and m&m’s last once everything else is well mixed. It’s fun to put a couple extra M&M’s on each cookie after baking. Using a spoon drop onto cookie sheet, spacing about 2″ apart

Bake at 350 degrees for 10-12 min. (should be slightly browned)

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Spritz

  • 1 cup margarine or butter, softened
  • 1/2 cup sugar
  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon almond or vanilla extract

Heat oven to 400 degrees. Mix margarine and sugar. Mix in remaining ingredients.

Place dough in cookie press; form desired shapes on ungreased cookie sheet. You can decorate with colored sugars or nonpareils sprinkles. Bake until set, but not brown. 6 to 9 minutes. Immediately remove from cookie sheet.

Makes about 5 dozen cookies.

Pressed Cookie Hints

Follow the directions that come with your cookie press, but keep these tips in minds.

  1. Use shortening, margarine, or butter at room temperature. Cream with sugar until light and fluffy.
  2. Test dough for consistency before adding all the flour. To do this, put a small amount in the cookie press and squeeze out. The dough should be soft and pliable, but not crumbly.
  3. If the dough is too stiff, add 1 egg yolk. If dough is too soft, add 1 to 2 Tablespoons flour.
  4. Chill dough only when specified in the recipe; otherwise, use at room temperature.
  5. Be sure your cookie sheet is cool. Hold press so it rests on sheet, unless using star or bar plate.
  6. Do not raise press from cookie sheet before enough dough has been turned out to form cookie on the sheet. For some cookies, it may be necessary to wait a moment to allow the dough to adhere to the sheet before lifting the press.
  7. Do not force the press down heavily on the sheet. If the dough is of the right consistency, it won’t be necessary to force press or handle.