Ten Easy Cookie Recipes for Any Season

These ten cookie recipes are uncomplicated and fast to make, bake, and scrumptious to enjoy. They are simply good enough for every day, or can be fancied to fit any party theme with an extra touch of decor. Special decorations might consist of various sprinkles, edible glitter, glazing, or decorative toppings such as nut halves, gumdrops or your own creative type of decorations.

There is a variety of cookie for almost any taste. Because they are not complex recipes, each could easily be specialized to take to a cookie exchange, especially with an extra glaze or decoration for whatever theme was needed. Enjoy the making and let others share your baking accomplishment!

I have included a Royal Icing recipe for glazing or designing and also one for making your own marvelous edible glitter.  It is easy and a fantastic way to sparkle!

I have not included descriptions of edible metallic glitter nor the edible dusts used for decorating frosting or dough, but all are brilliantly creative products and really dress up a plain cookie into something fancy. These are also available through Wilton and similar stores locally or online. www.bedazzlemybonbons.com has an astonishing picture of cookies or candies decorated with their edible metallic glitter. Discover what you want to create yourself for a special someone, a holiday treat or just to dazzle your family and friends. Whichever you choose, make it easily and decorate it beautifully, with these new amazing edible products.

Easy to make and would be fun for kid’s cooking with some adult assistance.

Ingredients:

2 cups chocolate chips

¼ c. real butter

1 10 oz. can sweetened condensed milk

1 ½ c. plain flour

1 tbs. cornstarch

1 tsp. vanilla extract

Preheat oven to 350^o. Very lightly grease cookie pan.

Method: Melt chocolate chips and butter in saucepan over low heat, stirring constantly. Remove from heat and add the sweetened milk, flour and cornstarch. Mix well without beating. Use a meatballer, or hand form approximately one inch balls and place on cookie sheet about an inch apart. Bake 7-8 minutes just until firm, crusty. Cool on baking sheet for a couple of minutes, then transfer to cooling rack. Makes about four dozen cookie balls.   Optional: Arrange some of the cookies close together on baking sheet and drizzle with either chocolate or white glaze. Make glaze by adding very small amounts of water to ½ cup powdered sugar or combination of powdered sugar with about a tablespoon of cocoa. Stir well and put in a plastic baggie. Barely snip one corner to squeeze out the glaze. Squiggle across rows of cookies quickly and let designs form naturally. Some balls may also be rolled in powdered sugar to make snowy balls. Do this part while still warm.

• Simple crunchy goodness to make and enjoy.
• Ingredients:
  
• 1¼ cup crunchy peanut butter.
  
•  ¾ cup sugar (either white or brown as desired)
  
• 1large egg
  
• 1 tablespoon flour
  
•  ½ tsp. vanilla extract
  
• ½ cup raw or unsalted peanuts, optional.
  
• Preheat oven to 350_­^o. Lightly grease cookie sheet.
  
• Method: Cream peanut butter and sugar well then mix in egg and flour. Add peanuts in now if using. Hand make a long roll of dough about 1 ¼ “round and slice ½ “pieces for cookies. May also hand form 1 ¼ “balls for cookies. Place 1 ½ “apart and make a ‘crosshatch’ design on cookies with a fork. Bake 7-8 minutes till done, a minute longer if you want crisper cookies. Cool on rack or paper towel lined brown paper bags. Store in baggies or air tight cookie container. Makes about 30 cookies.

This is a salty-sweet treat and something different for a cookie-exchange or kids party.

Ingredients:

1 cup sugar

½ cup softened butter

½ cup vegetable shortening

2 large eggs

1 ½ tsp vanilla or half vanilla, half lemon extract.

2 ½ cups regular flour

About 1 ½ cups coarsely crushed  potato chips

¾ - 1 c cup pecan or almond pieces

Optional: Add ¾ cup mini chocolate chips, raisins or cranberries.

Method: Preheat oven to 350^o. Lightly grease baking sheet. Beat together the butter, shortening, sugar, then add in the flavorings and eggs. Mix well, then add flour. Stir well, and add in nuts and additional ingredients as desired. Drop by heaping teaspoonful to baking sheet about 1 ½ “apart. Bake 10-18 minutes till golden, not browned. Cool on sheet briefly, then transfer to rack. Makes about 3 ½ – 4 dozen cookies.

Suggestion: When cookies are cooled, may be top-dipped in a white or chocolate glaze and immediately dipped in coconut or more crushed potato chips.

Always a fun and colorful cookie. Delightful for parties or gifting as jellies may match the seasons

Ingredients: 

1 cup softened butter

½ cup dark brown sugar

1 teaspoon ginger

½ tsp baking soda.

2 cups plain flour

1 large egg

1 ½ tsp vanilla or rum extract

¾ to 1 cup pecan or walnut pieces, chopped fine

 Jam or jellies as desired, at least ½ cup or more

Will need to stir jam/jelly before dropping into cavity of cookies.  May level or slightly hump amount and colors of jellies may pander to seasonal themes.  Orange or other marmalade is also tasty to use.

Method:  Preheat oven to 350^o.  Lightly grease baking sheet.

Cream butter and sugar.  Stir in egg and flavoring.  Add flour and mix well. Mix in half the nut pieces. 

Form 1” balls and roll them in remaining nut pieces, pressing into cookie dough well. Form a deep indention in each cookie with a wooden spoon handle.

Bake about 8 minutes. Remove from oven to add about ½ - ¾ tsp jelly to each indent.  Return to oven and bake about two-three minutes longer to slightly cook jelly. Remove and cool for a few minutes, then transfer to cooling rack.  Makes about 36 cookies.

Store tightly covered, separating with waxed paper.  

Delightful zesty snacks with your choice of fruits.

Ingredients:

1 cup dark brown sugar, packed

½ cup real butter, softened

2 large eggs.

3 tbs orange juice concentrate or may use orange extract to equal strength, plus vanilla and water or apple juice to make equal liquid.

2 cups plain flour

¾ tsp baking soda

½ tsp baking powder

½ tsp black pepper

1 ½ tsp cinnamon

1 ½ tsp ginger

½ tsp nutmeg

½ tsp clove spice

1/8^th tsp cayenne pepper, optional

1 cup finely chopped pecans or walnuts

Optional: Add in ¾ cup raisins or cranberries or ½ cup finely grated raw carrot or zucchini.

Method: Preheat oven to 350^o. Lightly grease pan. Cream butter and sugar, then stir in eggs, juice and flavorings. Mix well, then add flour, soda, baking powder, spices. Mix well, then stir in nuts and fruit.

Drop by heaping teaspoon to baking sheet about 1 ½ “ apart. Bake about 10 minutes till golden colored. Cool on baking sheet a few minutes then transfer to cooling rack to cool thoroughly before packing. Store tightly covered. Makes about three dozen cookies, a few more if using more of the fruit.

This cookie dough could be used to make spicy sandwich cookies with a nutty or luscious pumpkin filling.

Ingredients:

¾ c vegetable shortening

1 tablespoon vegetable oil

1/3 c brown sugar, packed

1 large egg

2/3 c blackstrap molasses

1 tsp rum flavoring

2 ¾ c plain flour

½ tsp baking soda

½ tsp Rumford baking powder

2 tsp ginger

1 tsp cinnamon

½ tsp black pepper

½ tsp sea salt, optional

Preheat oven to 350^o.  Lightly grease cookie sheet.

Method:

Cream shortening and sugar, then stir in egg and molasses.  Add flour, soda and baking powder, spices.  Stir well without beating.  Drop on cookie sheet by heaping teaspoon about 1 ½ “apart.  Dip glass bottom in granulated sugar and slightly press down each cookie.  Bake about 9-12 minutes and cool completely before storing in tight container.  Makes about 36.

This dough may also be used for rolling/cutting but may need to be chilled briefly before doing so.  Decorate with candies or glaze if desired.  If rolled/cut cookies are made, Royal Icing is good to decorate with, as it hardens and allows cookie stacking.

Indulgent satisfaction for any chocolate lover.

Ingredients:

1 cup butter

1 cup dark brown sugar, packed

2 large eggs

1 ½ tsp vanilla

1 2/3 cup plain flour

½ c non-Dutch cocoa

¾ tsp baking soda

½ tsp baking powder

½ tsp sea salt

2 c dark chocolate chips

1 ½ c chopped pecans or walnuts

1 pkg. chocolate kisses candies for topping cookies, optional

Method: Preheat oven to 350^o. Lightly grease cookie pan.

Cream butter and sugar, then stir in eggs, vanilla. Dump in flour, cocoa, soda, baking powder, salt and lightly mix well. Stir in chips and nuts. Drop by heaping teaspoonful onto baking sheet about 2” apart. Bake 8-10 minutes. On removing from oven, quickly insert a candy kiss into center of each cookie. Cool for a minute or two on baking sheet, than place on cooling rack, or paper towel covered brown paper bags to cool completely. Store in tight container. Makes about four dozen cookies.

These may be made as simple crunchy logs or formed and decorated to fit any party theme.

Ingredients:

1 ¼ cup plain flour

½ tsp Rumford baking powder

½ tsp baking soda

½ cup shortening

2/3 cup creamy peanut butter

1 cup packed brown sugar

1 large egg

1 tsp. vanilla extract

2 tbs. cocoa powder

1 heaping tablespoon powdered sugar.

Optional:  Chopped peanuts and melted chocolate for dipping half of cookie and coating with peanuts.  May also use peanut-butter chips for dipping some of logs and roll in chocolate sprinkles. 

Preheat oven to 375^o.  Lightly grease baking sheets.

Method:

Beat peanut butter and shortening until well blended.  Add sugar and beat well, then add egg and vanilla and beat till fluffy.  Mix in dry ingredients all together except for the cocoa and powdered sugar. Do not beat, just mix thoroughly. 

Take half the dough and add in the cocoa and powdered sugar, mixing well.  Take this dough and roll out a log (or two if you prefer).  Take the plain dough and do the same.  Then roll and twist the two types of logs together to somewhat meld flavors. At this point you may use a cookie press to make round or star logs about three inches long.  Otherwise roll out the dough to desired roll thickness (½” to ¾ “) and slice into three inch lengths.  Place one inch apart on baking sheet.  Bake for 5 – 8 minutes depending on size just until browning.  Cool on pan several minutes to stiffen cookies, then transfer to wire rack or paper towel covered brown paper bags to cool completely.  Decorate as desired when thoroughly cooled.  Note:  Above ghoul fingers were rolled into lengths and scored for knuckles, then a slivered almond was placed on end for fingernail. Bake as usual.  Store in airtight container.  

A quick yummy standby for hungry kiddies.

Ingredients:

1 ½ c brown sugar

½ c milk or evaporated milk

¾ stick real butter

2/3 cup cocoa

1 cup peanut butter, creamy or crunchy

2 tsp vanilla extract

2 ¼ cups quick cooking oats

Optional:  1 cup peanuts

Method:  Lightly grease baking pans or wax paper for drop cookies to cool.

In a large saucepan combine sugar, milk, butter and cocoa.  Place over medium-high heat and bring to a rolling boil, stirring constantly.  Boil about 2 minutes longer stirring constantly.  Quickly whisk in peanut butter and vanilla, then remove from heat.  Stir in oats, and peanuts if used.  Drop by tablespoon into mounds on prepared pans or paper.  Cool till firm. Store in tight container at room temperature or may be stored in fridge if desired.

Suggestion:  More nuts may be pressed into top of some cookies before too firm.  Or use a gumdrop or chocolate candy kiss.

These delicate cookies are a tender and tasty treat for any season.

Ingredients:

2 cups flour

1 tsp cinnamon

½ tsp nutmeg

½ tsp cloves

1 tsp ginger

Dash of sea salt

2 sticks real butter, softened

¾ c powdered sugar

About ¾ c powdered sugar for sifting over cookies

1 tbs. apple juice concentrate

¾ tsp rum extract

¾ tsp orange extract

¾ tsp vanilla extract

Method:

Preheat oven to 385^o.  Lightly grease baking pans or may use parchment paper over pans.

Cream butter and ¾ c powdered sugar and mix till fluffy. Add extracts and juice and blend in.  Gradually add dry ingredients just till well combined.

Chill dough till easily forms 1” balls by hand.

Place balls on sheet and bake 9-10 minutes until set and puffed, not browned.  Bottom will be browned.  Cool very slightly.   Spatula transfer cookies to pan or rack and sprinkle heavily with powdered sugar while still  warm. Let set until thoroughly cooled.  Store in tightly covered container.

 This recipe uses real egg whites, so it dries quickly and hard.  It may also be used as a ‘glue’ to attach cookie decor or to make gingerbread houses and such.  Humidity does affect its outcome, so if it is too thick, add drops of water to thin.  If too thin, add small amounts of powdered sugar until thickened properly.  Use gel or paste colors to tint icing for best results. Note:  Meringue powder is available commercially  and is used to make Royal Icing also. It is available at Hobby Lobby, Michael’s, bakeries and some grocers.

1 pound powdered sugar

½ tsp cream of tartar

3 egg whites (Size will affect need for consistency adjustment with powdered sugar or water.)

Flavoring extract to taste, as desired.  This will also affect the consistency.   Makes about 2 cups icing.

Method:

Mix powdered sugar and cream of tartar in  bowl of electric mixer and then stir in egg whites to moisten before beating on low speed for a couple of minutes.

Then turn to medium high and beat 2-3 minutes until the icing is smooth and white. Beat in flavoring and color as desired, then adjust consistency for glazing or decorating as needed.   Keep bowl covered with damp cloth to prevent crusting as it crusts quickly.  Most cookie decorating can be done with a simple paper cone type ‘funnel’.  This is useful to decorate and discard with little cleanup required.  If you do not have parchment cone paper a freezer-type plastic baggie may be used.  Simply fill the bag as needed (Don’t fill it all the way!) and snip a tiny corner to press out lines, beads and squiggles of icing.  Dry the cookie décor well at room temperature before storing. 

Suggestion:  While royal icing décor is still wet, it may be sprinkled with colored sugars or other décor.

It is not preferable to use this icing as a filler as it does dry very hard.  It is best for small thin décor.

Edible glitter is a dramatic decorating item and is available at many hobby stores, bakeries and grocers.  It comes in several colors and can make a snowy frosting look dazzling, or a frosting rose sparkle. It must be sprinkled on damp icing or frosting to adhere.

Edible glitter is available through Wilton’s or Sweet Celebrations and others online or if you have a local store.  It is the sap from Acacia tree and is colorless, tasteless, odorless.  It is often used as a thickener commercially.  It is available in several colors.

You can easily make your own edible glitter in any color you might choose.  You do need a smooth flat glass surface to bake dry in an oven.  It is simply accomplished and is an extraordinary touch to any type of icing decoration.  Cookies with this décor may not be stacked as it will crush the glitter effect. 

Simple recipe for Edible Glitter

2 ounces gum arabic

½ cup cool water

Drops of desired tint or color, or may be left clear.

Heat above ingredients in saucepan over low-medium heat till dissolved, stirring constantly.  Paint onto smooth clean glass and dry in less than 200^o F oven.  Watch carefully to check when dried.  (Thick or thin areas will crush to different flakes of glitter when you scrape the dried material off with a knife.)  When all has dried remove glass from oven and cool.  Scrape off gum arabic and let it flake off into a container. Crush flakes slightly as needed and store in small air tight containers.  This recipe may be halved as it does make quite a bit to paint and dry.  Otherwise, paint on part of solution clear, then tint the rest as desired before baking and drying it also.   To use, sprinkle glitter on wet frosting or icing decoration as desired.