Ingredients

• 2 cups sweetened shredded coconut
• 1-1/2 cups semisweet chocolate chips
• 1 cup butterscotch chips
• 1 cup unsalted cashews, roughly chopped
• 1 cup old-fashioned oats
• 1 cup graham cracker crumbs
• 1 can (14 ounces) sweetened condensed milk

Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 3/4 cup packed brown sugar
• 3/4 cup canned pumpkin
• 1 each large egg yolk, room temperature
• 1-1/2 teaspoons vanilla extract
• 3-1/4 cups all-purpose flour
• 3-1/2 teaspoons cornstarch
• 2 teaspoons ground cinnamon
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• ROLLING SUGAR:
• 1/4 cup sugar
• 2 teaspoons ground cinnamon

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 4 graham crackers, crumbled (about 2 ounces total)
• 1 cup semisweet chocolate chips
• 1 cup miniature marshmallows

Ingredients

• 1/2 cup sweet white rice flour
• 3-1/2 tablespoons sugar
• 1/2 cup water
• 2 tablespoons cornstarch or potato starch
• COOKIES:
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup semisweet chocolate chips

Ingredients

• 12 Medjool dates, pitted
• 3/4 cup almond flour
• 2 tablespoons almond butter
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons miniature semisweet chocolate chips
• Flaky sea salt, for garnish

Ingredients

• 1 cup frozen unsweetened wild blueberries
• 1/2 cup butter, softened
• 1-1/4 cups sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 2/3 cup freeze-dried blueberries, ground
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• Sugar, for coating
• Confectioners' sugar, for coating

What are upside-down cookies?

I grew up loving the iconic pineapple upside-down cake that inspired these cookies. Just like upside-down peach cake, where a sugary fruit topping is added to the bottom of the baking tin and then topped with batter before being baked and inverted, these cookies are baked upside-down. First, you put sugar and fruit onto the baking sheet, then you put the cookie dough on top. While the cookies bake, they soak up all of the delicious peach juices and sugar. So when you turn the cookies over, the fruit slices and caramel-like topping are melded into a picturesque summer treat.

How to Make Upside-Down Cookies

To make upside-down cookies, you start by mixing together the dry ingredients, including the flour, cream of tartar, cornstarch, baking soda, cinnamon and salt. Next, use a stand mixer or a large bowl and a hand mixer to cream together the butter and the sugars. Once the mixture is light and creamy, add the egg and egg yolk, then beat those in. Finally, add the buttermilk and the vanilla to the dough.

Now that you have all of the wet ingredients incorporated, carefully add the dry ingredients to the batter and mix until they’re just incorporated. Once that’s done, cover and refrigerate the dough for at least an hour. While the dough chills, make the streusel topping. Mix together flour, brown sugar, cinnamon, salt and butter by hand until the mixture is well-combined and looks like crumbly sand. Chill the streusel until you’re ready to assemble the cookies.

Preheat the oven to 375°F. To create the upside-down peach patterns, sprinkle brown sugar into mounds on the baking sheet, then top them with three or four peach slices. Divide the cookie dough into cookie-sized portions, then press the top of each ball of dough into the streusel topping. With the streusel facing up, place the cookies on top of the prepared fruit mounds and press them gently down. Repeat until all of the cookies are ready, then bake and cool them.

Why We Love Upside-Down Cookies

These peach upside-down cookies are perfect for any summer picnic. They’re easy, seasonal and fun, and there’s no reason you can’t make them with any number of other fruits—just like you can with the cakes. I took these to a neighborhood block party and they were a huge hit.

And while you’re in the world of upside-down baking, why not try an off-the-beaten-track combination, like upside-down Black Forest cake or strawberry rhubarb cake? The possibilities are endless!

Related:

• Recipes to Make with Farm Stand Fresh Peaches
• Contest-Winning Cookie Recipes
• Summer Desserts That Are No-Bake and Oh, So Easy

The post Here’s Why You Should Be Baking Upside-Down Cookies appeared first on Taste of Home.

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 package (12 ounces) semisweet chocolate chips
• 2 cups coarsely chopped walnuts, toasted

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1 large egg, room temperature
• 1/2 teaspoon orange extract
• 1 teaspoon grated orange zest
• 1-3/4 cups all-purpose flour
• GLAZE:
• 2 cups confectioners' sugar
• 1/4 cup Aperol
• 1 tablespoon grated orange zest
• Sprinkles, optional

7. Trader Joe’s

Trader Joe’s offers plenty of treats that people are obsessed with, so we had high hopes for the cookies. Priced at $4.99 per dozen, we thought the chocolate chunk cookies would make our list of TJ’s faves. However, that’s not the case. Of all the cookies, these lacked serious flavor. The first thing every tester mentioned was how bland they were compared to the other cookies. The taste of the chocolate was meh, and there also wasn’t enough of it. That said, Trader Joe’s chocolate chip cookies made up points for having a soft and chewy texture with perfectly crisp edges.

Bottom Line: Skip the chocolate chip cookies at Trader Joe’s the next time you’re shopping. Instead, save room in your shopping cart for our favorite frozen food items from Trader Joe’s.

6. Fresh Thyme

Fresh Thyme had two bakery chocolate chip cookies available. While the thin and crispy chocolate chip cookies looked very similar to Tate’s Bake Shop, we went with the more classic offering since it was most like the other cookies in the test group. At $4.99, these cookies were priced in the middle of the pack. However, their taste and texture scored the lowest of the bunch. Our batch lacked any softness or chewiness, and the edges were rather crumbly due to the overall dryness of the cookie. Finally, the chocolate, while plentiful, was dry and crumbly and didn’t offer a lot of cocoa flavor.

Bottom Line: If you really crave chocolate chip cookies, this one will do, but know that there are far better chocolate chip cookies available at other retailers. This might even be a case to skip the bakery section and opt for store-bought chocolate chip cookies instead!

5. Aldi

Aldi is a national grocery retailer with a loyal customer following who appreciates the brand’s commitment to low prices and value-driven offerings. The cookies are not baked fresh in-house, but at $3.89 per dozen, Aldi’s ‘Bake Shop’ chocolate chunk cookies were among the least expensive that we sampled. Overall, Aldi had the chewiest cookie offering and used a sweeter milk chocolate chip that our testers enjoyed. The flavor of the cookie dough had mixed reviews, though, with several testers noting a “mystery” flavor that they couldn’t quite place for better or worse.

Bottom Line: Aldi’s Bake Shop chocolate chunk cookies are not the best chocolate chip cookie we’ve ever had, but they’re not the worst either.

4. Walmart

Walmart has several chocolate chip cookie offerings in its bakery section. We tested the basic ‘Freshness Guaranteed’ chocolate chip cookies, priced at $3.47 per dozen, since they were most similar to the other brands tested. Our first impression of these cookies was that they were very sugar-forward. Both the chocolate and the dough tasted more like white sugar than cocoa or cookie. In fact, all testers noted a sugary graininess present, almost like the butter and sugar were not creamed the right way. That graininess outshone the soft, chewy texture of the cookie.

Bottom Line: If you like your chocolate chip cookies extra sweet, then head to your local Walmart for a cookie treat.

3. Kroger

The in-store bakery cookies from Kroger consistently tested near the top among our taste testers. Kroger’s cookies have a sweeter cookie base with a hint of salt that makes them well-balanced. Texturally, this brand had nice crisp edges and soft middle, but lacked any of that oh-so-desirable chewy factor that we were seeking. As for chocolate, the overall flavor of the chocolate chips was among the best we sampled. However, we wanted more of them. Most of the cookies in our package only had a few minuscule chocolate chips each, which left the chocolate chip-to-cookie ratio feeling lackluster.

Bottom Line: At $3.49 per dozen, Kroger’s in-store chocolate chip cookies are a crowd-pleaser, and they’re the most affordable choice. Here are more ways to save at Kroger.

2. Target

Tied for the top spot is Target’s ‘Favorite Day’ chocolate chip cookies. Sold in a 16-pack, which averages to a price of $5.60 per dozen, these were also some of the most expensive cookies tested. The cookies tasted super fresh even though Target doesn’t bake them onsite. Target cookies had the best texture of any cookie we bit into: soft, with a subtle chew and perfectly crisp edges. The dough was also the best of the bunch with notes of butter and vanilla.

Bottom Line: If you don’t have time to make homemade chocolate chip cookies, these might just be the next best thing. FYI: Target’s Favorite Day cookie dough ice cream is also one of our top-ranked brands.

1. Costco

Not only does Costco have one of the best grocery store cakes, but its chocolate chip cookies also consistently topped our testers’ lists. The smell of these cookies brought us back to grandma’s house with their strong vanilla aroma. The overall flavor was also very vanilla forward with notes present in both the cookie itself and the chocolate.

Speaking of chocolate, of all the cookies tested, the chocolate chips in Costco’s cookies really stood out as the best. The chips were smooth, creamy and full of rich cocoa flavor. And there were a ton of them in each cookie. At $5.89 per dozen (sold in packs of 24 cookies), they may be pricey, but we feel their quality makes it worth the price tag.

Bottom Line: If you need enough cookies to serve a crowd and don’t have time to bake your own, Costco chocolate chunk cookies are the answer. Between the cakes and cookies, I’d say that makes a Costco membership worth it!

The post The Best Grocery Store Chocolate Chip Cookies, According to a Professional Baker appeared first on Taste of Home.

Ingredients

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 2 large eggs, room temperature
• 1 medium orange, zested (about 4 teaspoons)
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 2-1/4 cups all-purpose flour
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 teaspoon baking soda
• 2 cups white baking chips

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 tablespoon half-and-half cream
• 1 teaspoon grated lemon zest
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup fresh blueberries, roughly chopped
• Confectioners' sugar, optional

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1-1/2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2/3 cup packed brown sugar
• 1/3 cup sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tablespoon buttermilk
• 1 teaspoon vanilla extract
• STREUSEL TOPPING:
• 1/2 cup all-purpose flour
• 1/3 cup plus 3 tablespoons packed brown sugar, divided
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter, softened, cubed
• 2 to 3 medium peaches, thinly sliced

Ingredients

• 1 package (15-1/4 ounces) strawberry cake mix
• 1/3 cup vegetable oil
• 2 large eggs
• Sprinkles, optional

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 tablespoon half-and-half cream
• 1 teaspoon grated lemon zest
• 1-1/2 cups all-purpose flour
• 1/2 cup finely crushed lemon drops
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• GLAZE:
• 2/3 cup confectioners' sugar
• 1 tablespoon lemon juice

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 2 cups milk chocolate M&M's

Ingredients

• COOKIES:
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• 1 large egg, room temperature
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 tablespoons poppy seeds
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 6 tablespoons lemon juice
• 1-1/2 teaspoons poppy seeds

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• 2 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• GLAZE:
• 3 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar

We’ve been obsessed with pansy sugar cookies ever since TikTok creator Lauren Dozier shared a viral video showcasing her artistic treats. But just how, exactly, can you pull them off at home? With this step-by-step guide to making the ideal sugar cookie dough and a method for forming the pretty spring cookies, you can make a plate of them for yourself. The flower-shaped sugar cookies take a bit of time and effort, but the payoff is certainly worth it.

Ingredients for Flower Sugar Cookies

• Butter: Unsalted butter serves as the base of this cookie dough recipe, playing a role in flavor and texture. For the best cookies, start with softened butter.
• Sugar: Granulated sugar adds balanced sweetness and gives the cookies a tender texture.
• Egg: Just one egg is all you need to help bind ingredients and make the cookies rise while baking. Start with a room temperature egg for easier incorporation.
• Vanilla extract: One teaspoon of vanilla extract goes a long way in adding flavor to these cookies. If preferred, you can replace it with almond extract or even lemon extract.
• All-purpose flour: Flour is key to providing structure for the pansy sugar cookie dough.
• Baking powder: A small amount of baking powder is incorporated into the dough for a tender cookie.
• Baking soda: Baking soda helps the cookies to rise and properly spread.
• Salt: A touch of salt balances the sweetness in these cookies.
• Gel food coloring: What gives these flowers their beautiful color? Gel food coloring in hues of purple, pink and yellow. Gel food coloring is a better option than liquid food coloring because it provides a more vibrant hue.

Directions

Step 1: Cream the butter and sugar

In a stand mixer fitted with the paddle attachment, cream the butter and sugar until they’re pale and fluffy, about five minutes. Mix in the egg and vanilla extract.

Step 2: Add the dry ingredients to finish the dough

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Gradually mix the dry ingredients into the creamed mixture, mixing until the dough comes together. Divide the dough into even sections for each color you plan to use. You can choose to only make two colors of dough, or you can mix and match for plenty of different flower types.

Step 3: Color and chill the dough

Use gel food coloring to color each section of dough. Form each portion into a log and wrap it with storage wrap. Place the dough in the fridge to chill for at least two hours.

Step 4: Create the cookie dough logs

Preheat your oven to 350°F and line a baking sheet with parchment. Remove the dough logs from the fridge and cut each in half. Using a rolling pin, roll out one section of dough to a 1/4-inch thickness. Unwrap another log of dough and roll it into a thinner rope. Place the rope of dough on one end of the rolled-out dough. Roll and wrap the dough so one color serves as the exterior with another as the interior. This will become the double-colored petals. Keep some of the dough logs as-is; they’ll become the single-color petals.

Step 5: Form the pansy flowers

Slice the double-colored dough log into 1/4-inch-thick coins. Using your fingers, form each piece into a small petal. Form each pansy flower with three multicolored petals, two single-colored petals and a small ball of dough for the center. Chill the assembled pansy flower sugar cookies for at least 10 minutes before baking them.

Step 6: Bake the pansy flower sugar cookies

Bake the cookies for 8 to 10 minutes until the edges are set. Remove the cookies from the oven and let them rest on the baking sheet for 10 minutes before transferring them to wire racks to cool completely.

Flower Sugar Cookies Tips

What is the best food coloring for pansy flower sugar cookies?

Gel food coloring will provide the most vibrant hue, and won’t fade as the cookies are baking. You can find gel food coloring at most craft stores and in some grocery stores. Liquid food coloring will still work for this recipe, but the color of the cookies may not be as vivid.

Why did my flower sugar cookies spread?

Working cookie dough too much will cause the butter in the mixture to warm up. Once the heat of the oven hits the softened dough, the cookies are more likely to spread and lose their shape. Chilling the dough before forming the cookies and again before baking them is crucial in preventing cookies from spreading.

Can I change the flavor of flower sugar cookies?

Vanilla extract enhances the flavor of the sugar cookie dough in this recipe, but you can certainly switch up the flavors. Replace the vanilla extract with almond extract, lemon extract, orange extract or even mint extract depending on your flavor preferences.

The post I Made the Viral Pansy-Shaped Flower Sugar Cookies, and Now I’m Ready for Spring appeared first on Taste of Home.

Easy Oatmeal Cream Pies

These easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything’s better from your own kitchen! —Crystal Schlueter, Northglenn, Colorado.

Also, take a quick look at this cookie salad recipe perfect as a sweet side with your cookies.

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Cherry Pistachio Cookies

2 Reviews

Test Kitchen Approved

Total Time35 min

Servingsabout 3-1/2 dozen

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From the Recipe Creator:Dried cherries, crunchy nuts, bits of orange, white chocolate—there's a lot to love in this cookie! It's very different from any I've had before. —Kathy Harding, Richmond, Missouri

Freezing Tip: Chill dough in refrigerator until firm. Then, shape into a disk. Wrap in freezer paper, then place in a heavy-duty resealable plastic bag. Thaw dough in the refrigerator before baking.

Winter Fruit Macaroons

5 Reviews

Test Kitchen Approved

Total Time30 min

Servingsabout 7 dozen

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From the Recipe Creator:Coconut macaroons with sweetened condensed milk instead of egg whites are my version of a recipe my mom loved. All you do is mix, drop and bake. —Veronica Miller, Aliquippa, Pennsylvania

Freezing Tip: For drop cookies, freeze individual cookie portions onto waxed paper-lined cookie sheets. Once frozen, transfer to labeled freezer bags. Remove as many portions as you need and bake, making sure to add additional baking time.

Vanilla-Butter Sugar Cookies

36 Reviews

Contest Winner

Test Kitchen Approved

Total Time45 min

Servingsabout 7 dozen

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From the Recipe Creator:These butter sugar cookies are one of my favorite cookies to bake for Christmas. The dough recipe is versatile, so you can use it for other holidays, too. Children like to help with the cookie decorating. —Cynthia Ettel, Glencoe, Minnesota

Cinnamon-Candy Cookies

5 Reviews

Test Kitchen Approved

Total Time30 min

Servingsabout 5 dozen

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From the Recipe Creator:I was trying to make a unique Christmas cookie inspired by my brother's love of Red Hots, so I used the candies for cinnamon flavor in these lacelike cookies. —Wendy Rusch, Cameron, Wisconsin

Lemon Snowdrops

8 Reviews

Test Kitchen Approved

Total Time50 min

Servings2 dozen

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From the Recipe Creator:I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. —Bernice Martinoni, Petaluma, California

Jeweled Thumbprints

3 Reviews

Test Kitchen Approved

Total Time35 min

Servingsabout 6 dozen

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From the Recipe Creator:When I moved here from Malta more than 20 years ago, a kind neighbor lady took me under her wing and baked many cookies for me. This is one of her recipes that I treasure. —Maria Debono, New York, New York

Vegan Gingerbread Cookies

2 Reviews

Test Kitchen Approved

Total Time50 min

Servingsabout 1-1/2 dozen

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From the Recipe Creator:It's so much fun to decorate cookies with children's help. We created gingery moose-shaped cookies to go with a book made especially for my niece's third-grade class. The crispy vegan gingerbread cookies stole the show. —Jenet Cattar, Neptune Beach, Florida

Chocolate-Strawberry Pretzel Cookies

2 Reviews

Test Kitchen Approved

Total Time40 min

Servingsabout 1 dozen

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From the Recipe Creator:Every year I come up with a new recipe, and this is one that's been requested over and over. Who would ever guess how good pretzels are in cookies? —Isabel Minunni, Poughkeepsie, New York

Chocolate Macadamia Macaroons

2 Reviews

Test Kitchen Approved

Total Time35 min

Servings1-1/2 dozen

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From the Recipe Creator:This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon

White Chocolate Macadamia Nut Cookies

34 Reviews

Test Kitchen Approved

Total Time25 min

Servings2-1/2 dozen

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From the Recipe Creator:Hawaiian nuts and melty morsels make a fantastic combination in these buttery white chocolate macadamia nut cookies. —Cathy Lennon, Newport, Tennessee

Buttery Ganache Cookie Cups

1 Review

Test Kitchen Approved

Total Time40 min

Servingsabout 4 dozen

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From the Recipe Creator:Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! —Adela Srinivasan, Parker, Colorado

Honey-Lime Almond Cookies

3 Reviews

Test Kitchen Approved

Total Time35 min

Servingsabout 3 dozen

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From the Recipe Creator:Decades ago my grandmother passed this buttery lime cookie recipe to me. Through years of baking, our cookie memories keep the family connected, although we’re miles apart. —Paula Marchesi, Lenhartsville, Pennsylvania

Frosted Eggnog Cutout Cookies

1 Review

Test Kitchen Approved

Total Time50 min

Servingsabout 8 dozen

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From the Recipe Creator:My husband loves the creamy richness of eggnog, so I add it to the dough and buttercream icing in these cookies. Top each one with a sprinkle of nutmeg. —Joan Sarge, Asheville, North Carolina

Kolacky Cookies

12 Reviews

Test Kitchen Approved

Total Time1 hour

Servings4 dozen

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From the Recipe Creator:As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. —Sharon Kurtz, Emmaus, Pennsylvania

Red Velvet Whoopie Pies

21 Reviews

Test Kitchen Approved

Total Time50 min

Servings2 dozen

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From the Recipe Creator:Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin

These Ree Drummond red velvet cake cookies offer another alternative recipe of the delicious treat.

Lemon Pudding Cookies

3 Reviews

Test Kitchen Approved

Total Time25 min

Servingsabout 2 dozen

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From the Recipe Creator:These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. —Melissa Turkington, Camano Island, Washington

Citrus Gingerbread Cookies

1 Review

Total Time50 min

Servings6 dozen

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From the Recipe Creator:Orange and lemon zest give gingerbread cutouts a refreshing twist. Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness. —Monique Hooker, DeSoto, Wisconsin

Banana Cream Sandwich Cookies

Test Kitchen Approved

Total Time50 min

Servingsabout 2-1/2 dozen

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From the Recipe Creator:People go bananas for these! These rich little sandwiches are a nice change of pace on a Christmas platter, and they ship well, too. —Elaine Owens, Dubuque, Iowa

Mexican Chocolate Sugar Crisps

6 Reviews

Test Kitchen Approved

Total Time40 min

Servings4-1/2 dozen

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From the Recipe Creator:My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California

Tender Pecan Logs

9 Reviews

Test Kitchen Approved

Total Time30 min

Servings2-1/2 dozen

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From the Recipe Creator:Folks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama

Oatmeal Coconut Cookies

37 Reviews

Test Kitchen Approved

Total Time50 min

Servingsabout 3-1/2 dozen

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From the Recipe Creator:When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida

Spiced Toffee Cookies

Test Kitchen Approved

Total Time25 min

Servingsabout 2 dozen

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From the Recipe Creator:I bake these cookies for family gatherings because my crowd likes cookies thin and chewy with a crispy exterior. The toffee bits make a happy surprise.—Gloria Bradley, Naperville, Illinois

Cranberry Orange Sandwich Cookies

2 Reviews

Test Kitchen Approved

Total Time55 min

Servings1-1/2 dozen

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From the Recipe Creator:My sweet-tart cookies make a terrific addition to a holiday dessert tray. I love the creamy orange filling.—Trisha Kruse, Eagle, Idaho

Chocolate-Glazed Doughnut Cookies

2 Reviews

Test Kitchen Approved

Total Time50 min

Servings1-1/2 dozen

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From the Recipe Creator:My little nieces love to help decorate these doughnut-shaped cookies. They top them with sprinkles, chopped pecans or crushed candy canes. —Jolie Stinson, Marion, Indiana

Lemon Butter Cookies

9 Reviews

Contest Winner

Test Kitchen Approved

Total Time30 min

Servingsabout 13 dozen

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From the Recipe Creator:These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. —Judy McCreight, Springfield, Illinois

Dutch Waffle Cookies

3 Reviews

Test Kitchen Approved

Total Time20 min

Servingsabout 6 dozen

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From the Recipe Creator:My mom taught me how to make these waffle iron cookies. Now I have my friends bring their waffle irons to the house, and we make big batches.—Rachel Setala, Surrey, British Columbia

Berry-Filled Butter Ribbons

1 Review

Test Kitchen Approved

Total Time55 min

Servings2-1/2 dozen

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From the Recipe Creator:Tangy boysenberry is an unusual for a cookie, but it goes well with chocolate. I change the sprinkles and even the type of chocolate to suit the season.—Amy Sauerwalt, Columbia, Maryland

Chocolate Sugar Cookies

12 Reviews

Test Kitchen Approved

Total Time1 hour 10 min

Servingsabout 5 dozen

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From the Recipe Creator:I love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite of these chocolate cutout cookies. —Nancy Murphy, Mount Dora, Florida

Coffee-Glazed Molasses Cookies

5 Reviews

Test Kitchen Approved

Total Time50 min

Servingsabout 3 dozen

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From the Recipe Creator:I dreamed up these molasses cookies while sipping coffee and watching snow fall. The aroma from the baking cookies reaches all corners of the house. —Faith Ford, Big Lake, Minnesota

Nutty Pie-Crust Cookies

1 Review

Test Kitchen Approved

Total Time25 min

Servingsabout 3 dozen

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From the Recipe Creator:I like Italian cream cake, so I used it as inspiration for this cookie recipe. The splash of orange liqueur in the filling is my special touch. —Sonji McCarty-Onezine, Beaumont, Texas

Mint-Filled Cookies

Test Kitchen Approved

Total Time40 min

Servings40 cookies

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From the Recipe Creator:I tuck a peppermint patty inside these treats for a fun surprise. The bites will melt in your mouth. —Karen Nielson, St. George, Utah

Apricot Pinwheels

1 Review

Test Kitchen Approved

Total Time55 min

Servings8 dozen

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From the Recipe Creator:I decorate my little spirals with vanilla icing, but they're yummy without it, too. Dried apricots and lots of spice give the cookies Old World flavor. —Beverly Sadergaski, Saint Cloud, Minnesota

Snickerdoodles

122 Reviews

Test Kitchen Approved

Total Time30 min

Servings2-1/2 dozen

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From the Recipe Creator:The history of these whimsically named treats has been widely disputed, but their popularity is undeniable. Help yourself to one of our soft cinnamon-sugared cookies and see for yourself. —Taste of Home Test Kitchen

Chocolate Biscotti

14 Reviews

Test Kitchen Approved

Total Time1 hour

Servings3-1/2 dozen

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From the Recipe Creator:These white chocolate-drizzled cookies are a cinch to make, so I’m happy to whip up a batch any time. My neighbors always look forward to them! —Ginger Chatfield, Muscatine, Iowa

Coconut Macaroons

17 Reviews

Test Kitchen Approved

Total Time30 min

Servings32 cookies

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From the Recipe Creator:These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! —Peggy Key, Grant, Alabama

Lemony Coconut Macaroons

4 Reviews

Test Kitchen Approved

Total Time30 min

Servingsabout 3 dozen

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From the Recipe Creator:These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime. —Karla Johnson, East Helena, Montana

White Chocolate-Cappuccino Cookies

1 Review

Test Kitchen Approved

Total Time25 min

Servingsabout 4 dozen

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From the Recipe Creator:These adorable cookies shaped like coffee cups don't last long with my friends and family. For an even richer flavor, I use a mocha latte coffee mix. —Nancy Sousley, Lafayette, Indiana

Turtle Cookie Cups

21 Reviews

Contest Winner

Test Kitchen Approved

Total Time45 min

Servings4 dozen

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From the Recipe Creator:For a twist, use white chocolate chips in the cups and drizzle with white chocolate. — Heather King, Frostburg, Maryland

Chocolate-Swirled Peanut Butter Cookies

11 Reviews

Test Kitchen Approved

Total Time35 min

Servings 6-1/2 dozen

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From the Recipe Creator:Our kids’ two most-requested cookies are peanut butter and chocolate chip, so I created this combination. The two doughs swirled together create a marbled pattern that’s so pretty, the cookies don’t need additional decorations! This is the best chocolate-peanut butter cookie you'll make! —Lori Kesinger, Baker, Montana

Strawberry Cookies

6 Reviews

Test Kitchen Approved

Total Time55 min

Servings3.50 dozen

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From the Recipe Creator:I learned to bake with my grandmother and mother. I knew I was giving them a sweet new family tradition when I shared this recipe with them. —Andrea Zulauf, Livonia, New York

Oatmeal Cookie Ice Cream Sandwiches

Test Kitchen Approved

Total Time45 min

Servings10 servings

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From the Recipe Creator:If you’re tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. —Diane Halferty, Corpus Christi, Texas

Rainbow S’moreo Cookies

4 Reviews

Test Kitchen Approved

Total Time25 min

Servingsabout 2 dozen

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From the Recipe Creator:Homemade Oreo-style cookies are pretty great on their own, but they're even better when you add graham cracker crumbs to the cookie dough, stuff them with marshmallow creme and roll them in sprinkles. You can change the color of the sprinkles depending on the holiday or occasion. —Colleen Delawder, Herndon, Virginia

Cherry Biscochitos

7 Reviews

Test Kitchen Approved

Total Time55 min

Servings11 dozen

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From the Recipe Creator:I discovered the wonderful anise flavor of biscochitos, which are traditional cookies of New Mexico. I created my own version with maraschino cherries and fresh cranberries. —Mary Shivers, Ada, Oklahoma

Chai Tea Sandwich Cookies

2 Reviews

Test Kitchen Approved

Total Time55 min

Servingsabout 3-1/2 dozen

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From the Recipe Creator:You’ll love these cookies filled with a dreamy chai-infused ganache. They’re perfect after a meal, with a cup of tea, as a breakfast treat—or anytime at all. —Lauren Knoelke, Des Moines, Iowa

Confetti Cake Batter Cookies

2 Reviews

Test Kitchen Approved

Total Time25 min

Servingsabout 2 dozen

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From the Recipe Creator:Mom and I took up cake decorating. Funfetti was our favorite cake, so we used the mix to make cutout cookies. Plain or decorated, they’re a fave at parties. —Danielle DeMarco, Basking Ridge, New Jersey

Red Velvet White Chip Cookies

17 Reviews

Test Kitchen Approved

Total Time35 min

Servingsabout 3-1/2 dozen

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From the Recipe Creator:These cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now they’re my go-to for any special event. —Samantha Gstalder, Montoursville, Pennsylvania

Coffee Maple Spritz

3 Reviews

Test Kitchen Approved

Total Time35 min

Servingsabout 5-1/2 dozen

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From the Recipe Creator:I like spritz cookies because they're easier to make than rolled cutouts but I can still be creative with different shapes and sizes. Feel free to substitute vanilla or rum extract for the maple flavoring. —Dierdre Cox, Kansas City, Missouri

Pecan Tassies

22 Reviews

Contest Winner

Test Kitchen Approved

Total Time45 min

Servings2 dozen

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From the Recipe Creator:These pecan tassies are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! —Joy Corie, Ruston, Louisiana

Salted Toffee Cashew Cookies

7 Reviews

Test Kitchen Approved

Total Time35 min

Servingsabout 5 dozen

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From the Recipe Creator:When I get toffee bits, butterscotch chips and cashews together in one cookie, the sweet and salty combo is nearly impossible to resist. —Crystal Schlueter, Babbitt, Minnesota

Ultimate Candy Bar Cookies

7 Reviews

Test Kitchen Approved

Total Time40 min

Servings4-1/2 dozen

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From the Recipe Creator:I created these after Halloween, when I had way too much candy left over. You can make them with any mini chocolate candy, but if you use peanut butter cups, throw them in the freezer just before unwrapping so the chocolate won’t stick to the paper. —Tara John, Plymouth, Minnesota

Coffeehouse Caramel-Dark Chocolate-Latte Cookie

8 Reviews

Contest Winner

Test Kitchen Approved

Total Time35 min

Servingsabout 3 dozen

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From the Recipe Creator:These taste like my favorite coffee house drink in cookie form. They're crispy outside, but soft in the middle. —Angela Spengler, Mechanicsburg, Pennsylvania

Dipped Peanut Butter Sandwich Cookies

13 Reviews

Test Kitchen Approved

Total Time25 min

Servings15 sandwich cookies

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From the Recipe Creator:You’ll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. —Jackie Howell, Gordo, Alabama

The post 53 Cookies to Keep in Your Freezer for Craving Emergencies appeared first on Taste of Home.

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• ICING:
• 2 cups confectioners' sugar
• 1 tablespoon whole milk
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 3 tablespoons Dutch-processed cocoa

Ingredients

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1 large egg, room temperature
• 3 tablespoons honey
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 jar (7-1/2 ounces) plus 1/2 cup marshmallow fluff
• 3 packages (10 ounces each) dark chocolate melting wafers, such as Ghirardelli

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pistachios
• 1/2 cup huckleberry jam
• Additional chopped pistachios and confectioners' sugar, optional

Ingredients

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 2 large eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 package (3.4 ounces) instant cheesecake pudding mix
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups white chocolate chips
• 1 cup freeze-dried raspberries, crushed

Ingredients

• 1 cup vegan butter-style sticks
• 1 cup sugar
• 1 cup packed brown sugar
• 2 tablespoons powdered egg replacer
• 4 tablespoons water
• 1 tablespoon maple syrup
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 cups quick-cooking oats
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup each raisins and sweetened shredded coconut
• 1 cup semisweet chocolate chips

Ingredients

• COOKIE LAYER:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened (8 tablespoons)
• 1 cup packed brown sugar
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 1 large egg, room temperature
• 1/2 cup semisweet chocolate chips
• BROWNIE LAYER:
• 12 ounces bittersweet chocolate, chopped
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup canola oil
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Ingredients

• COOKIES:
• 5 tablespoons butter, softened
• 1 cup packed brown sugar
• 1 tablespoon light corn syrup
• 3 ounces bittersweet chocolate, melted
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 2 tablespoons baking cocoa
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup chopped pecans
• FROSTING:
• 1-1/2 cups confectioners' sugar
• 1/4 cup baking cocoa
• 1 tablespoon butter, softened
• 3 tablespoons boiling water

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 3-1/4 cups all-purpose flour
• 3/4 cup finely chopped pecans
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• BUTTERCREAM:
• 1/2 cup butter, softened
• 1 tablespoon heavy whipping cream
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1/2 cup dulce de leche
• 2 tablespoons ground pecans

Ingredients

• 1-1/2 cups unsalted butter, softened
• 1 cup sugar
• 1 large egg, room temperature
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 1/3 cup dark baking cocoa or baking cocoa
• 2 teaspoons instant espresso powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/3 cup orange juice
• Colored nonpareils, optional

Ingredients

• 2 cups butter, softened
• 1 cup packed brown sugar
• 4 to 4-1/2 cups all-purpose flour