These are really similar to the cookies I used to get all the time in Italian bakeries / delis growing up in New York. I didn’t have a pastry bag so I simply rolled the dough into very small, even sized balls I would absolutely suggest using a pastry bag or spritz machine to make your cookies. The assembly of these is very simple but it really enhances the experience of the cookie itself so it’s worth taking the extra steps. The cookie is flaky and butter with a good snap but it’s not too brittle.
These are classic and easy and since I’m not actually a big fan of peanut butter I like these better than the peanut butter m&m cookies I previously made. This is a single bowl, no wait cookie that comes out absolutely perfect every time and is so simple you probably have everything in your house right now except the M&M candies.
This Jewish staple is basically just almond biscotti but is that such a bad thing? I made this one with plenty of almond slices and dried cranberries but feel free to throw in your favorite dried fruit or nuts.
These were so good that I absolutely could not believe it. Please run, don’t walk to make these gingerbread cookies. The best part about them was that they were so delicious it was difficult to stop eating them and the second best part was that they not only held their shape when they cooked but they didn’t need to be chilled before rolling. Wow!
These are your pretty standard peanut butter cookies (with or without add ins is your choice). The great part about this recipe is that it is made of things you have laying around the house, comes together without a mixer, takes maybe 10 minutes to prepare, and it’s basically fool proof. Perfect for last minute parties and baking with kids or just making for a special treat.
Peanut Butter Cookies
These are a great treat of a cookie combining lemon curd and shortbread. They end up very cute with little cracks in the side when you make the deep well for the curd. If you love your sweet with a little tart this is basically the best cookie for you.
Lemon Thumbprint Cookies
This shortbread is super simple but like good bread it takes time without effort. You really need to chill the dough as long as possible if you want a good crumbly mouth feel and if you want to be able to roll the dough at all. I think it’s worth the wait since it bakes up a small batch of not too sweet, melt in your mouth shortbread with a hint of lime twist.
This is just a run of the mill sugar cookie recipe which I didn’t realize I had never posted one. These cookies came out near perfect but that nice sweet crunch that is sugary and buttery but not too rich or too sweet to be a turn off. The picture is when I dipped them in white chocolate and sprinkles for a party but shapes and garnishes are all up to you. I like this recipe because it doesn’t need to be chilled so you can go from start to finish in less than 20 minutes if you’re pretty quick about it.
These cookies do take a bit of work but not much more than your average cut out cookie. They have a really pleasing shape and the two different tastes make for a fun cookie experience that’s worth whipping up an extra dough for.
Gingerbread Center Sugar Cookies
I made this recipe for a party and just when I thought they weren’t going to look alright they actually came out nice and actually delicious. I know these are all around Pintrest but they actually make pretty good cookies. I overcooked them a bit so don’t make my mistake! Be sure and chill before rolling and also to only cook them as long as the recipe says, they will not look done when they come out of the oven but they firm up as they cool.