Cookie recipeS
These are my personal cookie recipes (and the only cookies you'll find on this site, lol). I've been baking since I was very young, and cookies are probably the thing I'm best at, so I hope if you try any of these recipes they turn out well for you!
I should note that I'm an American, so I'm used to using imperial measurements for baking, and I don't have any experience baking in high altitude.
General Tips
- If you want to prevent the bottoms from getting too crispy, or if your baking sheet is just old, line it with aluminum foil.
- It's hard to go wrong with more vanilla. When adding vanilla extract to the mix, overfill the measuring spoon until it flows over.
- If making more than one kind of cookie that looks similar, use food colouring to distinguish them.
- You can substitute butter 1:1 for shortening, but it will make the cookies flatter and less firm.
- You can substitute 1/2 cup of applesauce for every cup of sugar, but use less butter / oil to compensate for the added moisture. It may take some experimenting to get a good texture. This works best for oatmeal cookies.
Classic Drop Cookies
Base recipe for any kind of drop cookie, including traditional chocolate chip.
Yields: 3~4 dozen
Prep Time: 15 minutes
Baking Time: 9 to 11 minutes (per batch)
Add-ins
For classic chocolate chip, use 2 to 2 ½ cups of semi-sweet chocolate chips. Use this measurement for any "single chip" cookie type. Semi-sweet is recommended over milk chocolate to offset some of the sweetness of the cookie itself.
Other add-ins I recommend, depending on your tastes:
- Walnut chocolate chip (2 cups chocolate chip 1 cup crushed walnuts)
- ♥ Chocolate chip + peanut butter chip (1 ½ cup each)
- ♥ Mint chocolate chip
- Dark chocolate chip (with or without walnuts)
- White chocolate chip (with or without macadamia nuts)
- Butterscotch chip (with or without walnuts / pecans)
- ♥ Butterscotch chip + chocolate chip + white chocolate chip (¾ cup of each)
- Heath / toffee chip
Base Ingredients
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup (2 sticks) butter, melted
1 tsp vanilla extract
2 eggs
1 tsp baking soda
1 tsp salt
2 1/4 cups flour
Instructions
Step 1. Preheat oven to 375°F.
Step 2. Mix sugars together in a large mixing bowl.
Step 3. Add melted butter, eggs, and vanilla extract, and beat until thoroughly mixed.
Step 4. Stir in baking soda and salt.
Step 5. Gradually add flour, beating until the dough has an even texture.
Step 6. Add desired add-ins, and stir until evenly distributed in the dough.
Step 7. Drop dough onto an ungreased cookie sheet, about 1" in diameter and about 2" apart. Use a tablespoon to measure if you like.
Step 8. Bake each sheet for 9 to 11 minutes or until golden brown.
Step 9. Place on wire racks to cool.
Oatmeal Cookies
Base recipe for any kind of oatmeal cookie.
Yields: 3~4 dozen
Prep Time: 15 minutes
Baking Time: 10 to 12 minutes (per batch)
Add-ins
Same as for drop cookies, with the additional recommendations of:
- Raisins or other dried fruit (1 to 2 cups)
- ♥ White chocolate chip + dried cranberry (2 cups white chocolate 1 cup cranberry)
Base Ingredients
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup (2 sticks) butter, melted
1 1/2 tsp vanilla extract
2 eggs
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
3 cups quick oats
1 1/2 cups flour
Instructions
Step 1. Preheat oven to 350°F.
Step 2. Mix sugars together in a large mixing bowl.
Step 3. Add melted butter, eggs, and vanilla extract, and beat until thoroughly mixed.
Step 4. Stir in baking soda, cinnamon, and salt.
Step 5. Gradually add flour and oats, beating until the dough has an even texture.
Step 6. Add desired add-ins, and stir until evenly distributed in the dough.
Step 7. Drop dough onto an ungreased cookie sheet, about 1" in diameter and about 2" apart. Use a tablespoon to measure if you like.
Step 8. Bake each sheet for 10 to 12 minutes or until golden brown.
Step 9. Place on wire racks to cool.
Chocolate Crinkles
Rich semi-sweet chocolate cookies; I get a lot of requests for this one when I do big bakes. For darker chocolate cookies, use less granulated sugar.
Yields: 2~3 dozen
Prep Time: 15 minutes
Set Time: 4+ hours (refridgerated)
Baking Time: 10 to 12 minutes (per batch)
Add-ins (optional)
- Mini chocolate chips (1 to 2 cups)
- Espresso powder (1 tsp)
Ingredients
1 cup cocoa powder
1 1/2 cup granulated sugar
1/2 cup vegetable oil
4 eggs
2 tsp vanilla extract
2 tsp baking powder
1/2 tsp salt
2 cups flour
1 cup powdered sugar
Instructions
Step 1. Mix the cocoa and sugar together in a large bowl, then stir in the oil until you get a gritty chocolate paste.
Step 2. Add the eggs, vanilla extract and beat until thoroughly mixed.
Step 3. Stir in baking powder, salt, and any add-ins.
Step 4. Gradually add flour, beating until the dough has an even texture.
Step 5. Cover bowl with plastic wrap or aluminum foil and set in the fridge for a minimum of 4 hours. Dough will be stiff and moldable but a little sticky when ready.
Step 6. When dough is ready, preheat oven to 350°F and pour powdered sugar onto a flat surface, like a plate or clean counter.
Step 7. Get some powdered sugar on your hands, and use them to scoop out clumps of the dough, rolling it into 1" balls in your palms and then rolling those balls in the powdered sugar until covered.
Step 8. Place the balls of dough onto an ungreased baking sheet about 2" apart. You may be able to fit more than 12.
Step 9. Bake for 10 to 12 minutes until bottoms are firm and cracks appear in the sugar crust.
Step 10. Place on wire racks to cool.
Citrus Crinkles
Sweet cookies that compliment the sour, bitter, or tartness of any citrus. For a stronger flavour, add 1 tsp of the appropriate citrus extract.
Yields: 2~3 dozen
Prep Time: 20 minutes
Set Time: 2+ hours (refridgerated)
Baking Time: 10 to 12 minutes (per batch)
Fruit Options
- ♥ Lemon
- Lime
- Orange
- Grapefruit
Ingredients
1 citrus fruit of choice, zested and juiced
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg
2 tsp vanilla extract
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 1/2 cup flour
1 cup powdered sugar
Instructions
Step 1. Zest the fruit using a knife, peeler, or zester and set aside. Zest should be in small pieces, so dice if necessary.
Step 2. Juice the fruit into a small bowl. Some pulp is fine, but remove seeds.
Step 3. Mix sugar, melted butter, and egg in a large mixing bowl.
Step 4. Stir in the juice (about 1/2 cup if juicing a larger fruit), zest, and vanilla extract.
Step 5. Stir in baking powder, baking soda, and salt.
Step 6. Gradually add flour, beating until the dough has an even texture.
Step 7. Cover bowl with plastic wrap or aluminum foil and set in the fridge for a minimum of 2 hours. Dough will be stiff and moldable when ready.
Step 8. When dough is ready, preheat oven to 350°F and pour powdered sugar onto a flat surface, like a plate or clean counter.
Step 9. Get some powdered sugar on your hands, and use them to scoop out clumps of the dough, rolling it into 1" balls in your palms and then rolling those balls in the powdered sugar until covered.
Step 10. Place the balls of dough onto an ungreased baking sheet about 2" apart. You may be able to fit more than 12.
Step 11. Bake for 10 to 12 minutes until bottoms are firm and cracks appear in the sugar crust.
Step 12. Place on wire racks to cool.
Peanut Butter Cookies
Another classic recipe. Instead of pressing with a fork, you can also press a chocolate kiss into each cookie before baking to make peanut butter blossoms.
Yields: 2~3 dozen
Prep Time: 20 minutes
Set Time: 2+ hours (refridgerated)
Baking Time: 9 to 10 minutes (per batch)
Ingredients
1/2 cup granulated sugr
1/2 cup brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup (1/2 stick) butter, melted
1 egg
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cup flour
Instructions
Step 1. Mix sugars together in a large mixing bowl.
Step 2. Add peanut butter, shortening, melted butter, and egg, and beat until thoroughly mixed.
Step 3. Stir in baking soda, baking powder, and salt.
Step 4. Gradually add flour, beating until the dough has an even texture.
Step 5. Cover bowl with plastic wrap or aluminum foil and set in the fridge for a minimum of 2 hours. Dough will be stiff and moldable but a little sticky when ready.
Step 6. When dough is ready, preheat oven to 375°F.
Step 7. Scoop dough and roll into 1" balls in your hands. You may need to use a spoon or an ice cream scooper.
Step 8. Place the balls of dough onto an ungreased baking sheet about 2" apart.
Step 9. Dip a fork in granulated sugar, and use it to press each cookie once vertically and once horizontally, making a cross-hatch pattern. When all of them are pressed, sprinkle a pinch of sugar over the batch.
Step 10. Bake each sheet for 9 to 10 minutes or until golden brown.
Step 11. Place on wire racks to cool.