Recipes👇
1. Double Chocolate Cookies
Makes: about 18–20 cookies
Ingredients:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup semisweet or dark chocolate chips (or chunks)
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, beat butter and sugars until light and creamy.
Add egg and vanilla, and mix until smooth.
Gradually stir in the dry ingredients just until combined.
Fold in chocolate chips.
Scoop about 1½ tablespoons of dough per cookie and place 2 inches apart.
Bake 10–12 minutes, until edges are set but centers look slightly soft.
Cool on the baking sheet for 5 minutes, then move to a wire rack.
2. Mocha Cookies Recipe
Makes: about 18–20 cookies
Ingredients:
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
1 tbsp instant coffee or espresso powder
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
¾ cup semisweet or dark chocolate chips
Instructions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, cocoa, baking soda, salt, and instant coffee.
In another bowl, beat butter and sugars until light and fluffy (about 2 minutes).
Add egg and vanilla; mix until combined.
Stir in dry ingredients just until blended, then fold in chocolate chips.
Scoop 1½ tbsp portions onto the baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, until edges are set but centers are soft.
Let cool on the pan for 5 minutes, then transfer to a wire rack.
3. Classic Butter Cookies
Makes: about 24 cookies
Ingredients:
1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
1 large egg yolk
1 tsp vanilla extract (or almond extract for variation)
2 cups all-purpose flour
¼ tsp salt
Instructions:
Cream butter and sugar: Beat butter and powdered sugar until light and fluffy (2–3 minutes).
Add egg yolk and vanilla: Mix until smooth and creamy.
Add dry ingredients: Sift in flour and salt, mixing just until dough comes together.
Do not overmix — it keeps the cookies tender!)
Shape: For classic rounds: roll dough into a log, chill 30 minutes, then slice.
For piped cookies: use a piping bag with a large star tip.
For cut-outs: roll dough ¼-inch thick and use cookie cutters.
Bake: Preheat oven to 350°F (175°C). Bake 10–12 minutes or until edges are lightly golden.
Cool: Let cookies cool on a wire rack. They’ll crisp up as they cool.
Optional Finishes:
Dip half in melted chocolate and sprinkle with nuts or sugar.
Dust with powdered sugar after cooling.
Add colored sprinkles before baking for a festive look.
4. Classic Sugar Cookies
Makes: about 24 cookies
Ingredients:
2 ¾ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 ½ tsp vanilla extract (or almond extract for variation)
Instructions:
Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: Beat butter and sugar until light and fluffy (about 2 minutes).
Add egg and vanilla: Mix until smooth and well combined.
Add dry ingredients: Gradually add flour mixture, mixing just until dough forms.
Chill dough: Shape into a disc, wrap in plastic wrap, and refrigerate for 1 hour (this helps cookies keep their shape).
Shape cookies: Preheat oven to 350°F (175°C). Roll dough ¼-inch thick on a lightly floured surface and cut with cookie cutters.
Bake: Place on parchment-lined baking sheets and bake 8–10 minutes, until edges are just golden.
Cool & decorate: Let cool before decorating with icing or sprinkles.
Optional Finishes:
Glazed Sugar Cookies: Mix 1 cup powdered sugar + 2 tbsp milk for a simple glaze.
Sprinkle Sugar Cookies: Add colored sugar before baking.
Lemon Twist: Add 1 tsp lemon zest for a bright flavor.
5. Cream Cheese Cookies
Makes: about 30 cookies
Ingredients:
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter , at room temperature
4 ounces cream cheese , at room temperature
1 cup granulated sugar
1 large egg , at room temperature
1 Tablespoon vanilla extract
Powdered sugar , for dusting
Dry ingredients. In a medium bowl, whisk together 1 3/4 cup flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Cream butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, cream 1/2 cup butter and 4 ounces cream cheese together on medium speed until fluffy. Add 1 cup sugar on medium-high speed until pale and airy. Mix in 1 large egg and 1 Tablespoon vanilla until combined. Using a rubber spatula, scrape the bottom of the sides and bottom of the bowl.
Combine and chill dough. Mix in the dry ingredients on low until just combined. Chill at least 1 hour.
Line pan with parchment paper. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
Scoop dough and bake. Using a medium cookie scoop (2 Tablespoons), place the dough onto the baking sheet. Bake 10 minutes, or until the edges just starting to turn golden.
Dust with powdered sugar. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
6. Peanut Butter Cookies
Makes: about 30 cookies
Ingredients:
1 cup peanut butter (creamy or chunky)
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
Instructions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together peanut butter, butter, and sugar until smooth and fluffy.
3. Add egg and vanilla, mixing until well combined.
4. Whisk together flour, baking soda, and salt in a separate bowl. Gradually mix into the wet ingredients.
5. Scoop dough (about 1 tbsp) and roll into balls. Place on baking sheets spaced 2 inches apart.
6. Flatten each cookie with a fork in a crisscross pattern.
7. Bake for 9–11 minutes or until the edges are lightly golden.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
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