I skip out on macro tracking one afternoon a year, and that’s when I make cookies. Flour and sprinkles are strewn about my kitchen counter and floor. Here are the cookies I make each year (with a couple protein options if that’s your thing). Make lots and share many!
Rolled and cut out
Sugar cookie dough cut into fun shapes and decorated with icing.
Gingerbread Men
Gingerbread Cookies are flavored with molasses, ginger, and cinnamon. I roll mine a little thick so they are soft (instead of crumbly). All they need is a little icing for eyes/buttons. Great for kids to cut out.
Decorated Christmas Sugar Cookies
Sugar Cookies are our cookie decorating day! Cut into fun shapes (trees/stars/etc) and decorate with royal icing. Chill dough at least 1 hour so their shape holds better when baked. Great ahead of time cookie as they will last a week in a cookie tin.
Rolled in sugar
These cookies are made with a simple dough that is rolled into a ball and coated in various sugars.
Chocolate Crinkle Cookies
Cracked Sugar Cookies are a chocolate cookie rolled in sugar before baking and crackle into a pretty pattern while baked. The dough is sticky so I chill mine overnight. Roll in granulated sugar before the powdered so the powdered sugar will stay white (instead of melting in). Easier than they look!
Snowball Cookies
Butter Pecan Cookies are coated in powdered sugar TWICE! Once right after coming out of the oven (which will melt in) and again after cooling (which will stay on for a pretty white cookie). Pecans can be toasted for added flavor. Protein-wise, pecans add a little protein and healthy fat!
Snickerdoodles
Snickerdoodles have a cinnamon sugar coating and are soft and tangy inside. Do not skip the cream of tartar- it’s what makes them chewy! I make mine on the larger side and pull early so they are thick and soft. Great for kids to help with the whole process!
Soft Molasses Cookies
Soft Molasses Cookies have all the spices of a gingerbread cookie, but in a chewy cookie (no cutting shapes!). I roll mine in coarse sugar before baking. Last a good week in an airtight container.
Lots of cookies. These cookies are scooped (instead of rolled into a ball) and most have some type of add-in (chips, candy, fruit, nuts, etc).
Red and Green M&M Cookies
Holiday M&M Cookies are pressed with holiday M&Ms (set a few aside to press on top so the colors will be more vibrant). Pull when edges are set and centers just barely look a tad underdone. Will continue to cook on cookie sheet after pulled from oven. Soft cookies that last several days.
Brown Sugar Cookies
Brown sugar gives these cookies a deeper caramel flavor (and a soft center). I brown the butter to add even more flavor! No decorating/frosting, these can be whipped up on a hectic weeknight! Store in cookie tin (with parchment paper between cookies).
Classic Chocolate Chip Cookies
These are the classic chocolate chip cookie on my cookie tray! I chill the dough for 24 hours to enhance the flavor and help them get crispy edges. I use a combination of chocolate chips and chunks (chopped chocolate bars). I like to scoop one batch worth and freeze the remainder to bake later in the month.
Dough balls stored constantly at 0°F will always be safe, though their quality declines over time, per the USDA guide to freezing and food safety.
Once bagged, the National Center for Home Food Preservation recommends to remove as much air as possible and to date your packages.
Oatmeal Cranberry White Chocolate Cookies
White Chocolate Cranberry Oatmeal Cookies have tart cranberries and sweet white chocolate chips. Oats make them a little chewier than a standard sugar cookie. I plump the dried cranberries by soaking them in hot water for 10 minutes. These are the cookies I take to cookie exchanges!
Double Chocolate Peppermint Cookies
Peppermint Chocolate Cookies are packed with chunks of peppermint candy! They get a little chewy at the edges of the peppermint chunks as it slightly melts. Feel free to add a few drops of peppermint extract to amp up the flavor! I love to sprinkle a little crushed peppermint after they’ve come out of the oven.
Peanut Butter Chip Cookies
For my fellow PB lovers, these have PB in the dough AND peanut butter chips! These are a little chewier and heartier than your typical cookie (thanks to the peanut butter). Pair with a cold glass of milk!
Eggnog Cookies
This is a soft sugar cookie with a touch of nutmeg and made with eggnog! I like to drizzle mine with eggnog glaze. I like to under bake these slightly so the center stays a little softer. These aren’t your typical party cookie!
White Chocolate Macadamia Nut Cookies
This is a chewy brown sugar cookie with white chocolate and macadamia nuts (toast nuts for a more flavorful cookie!). Pull from oven just as edges begin to brown. Bonus, these have healthy fats in them!
Lemon Ricotta Cookies
These have a light and cakey texture, perfect for those who prefer lighter cookies! The ricotta makes these cookies a little softer (and adds protein). I like to drizzle with lemon glaze to make them more festive. These are my lightest tasting cookies (and a nice break from the chocolate cookies!)
Chocolate Protein Cookies
Protein Cookies are the cookies I make for myself! They are packed with almond flour, greek yogurt, and a heaping scoop of chocolate protein powder! Under cook slightly (pull when just barely set, will continue to cook on tray), protein cookies can quickly turn dry if you over bake them!
Filled or topped
These cookies have a center (or are topped) with jam, nuts, or a chocolate kiss.
Peanut Butter Blossoms
These are pressed with a chocolate kiss after coming out of the oven (unwrap kisses before pulling first batch out of oven, you’ll only have about 1 minute to press on top while they’re still soft). I like to roll these in sugar before baking.
Linzer Cookies
These have raspberry jam sandwiched between 2 almond shortbread cookies (a window in the top). Protein power, almond flour adds protein and flavor to these cookies! I like to dust with powdered sugar before sandwiching together so the raspberry stays nice and bright!
Rugelach
This dough has cream cheese in it which makes it nice and pliable! I roll the dough out, add my nut, jam, and cinnamon sugar mixture, slice like a pizza, and roll up the slices. I brush with egg wash to get them nice and golden brown!
Jam Thumbprint Cookies
Press your thumb in the dough to create a little well and fill with jam! I like to do half apricot and half raspberry jam to make them colorful!
Piped, pressed, or made on an iron
These need a piping bag, a cookie press, or a pizzelle iron.
Butter S Cookies
These cookies are buttery and delicious paired with your afternoon coffee or tea! These cookies are pressed or piped. These simple butter cookies are perfect for dunking into coffee! Sugar sprinkled on top gives these cookies a little crunch! The dough is soft enough to pipe so I like to use a star tip and pipe S’ for mine. These are the cookies I reach for when I want a little something!
Spritz Cookies
My cookie press makes trees, flowers, and wreath shapes with this dough! I like to add almond extract for a couple drops! Don’t refrigerate dough as it needs to be pliable enough to go through press! Colored sugar sprinkled on top is the perfect finishing touch!
Pizzelles
Pizzelle are Italian waffle cookies made in a pizzelle iron! They only take about 30 seconds! Anise is the traditional flavoring for these but I’ve used lemon or vanilla with success as well. These are nice and light (different texture from the other butter cookies above!) If you want to make little cannoli shells, I roll mine around the handle of a wooden spoon while they’re still warm!
These cookies are cut from a log, pan, or slab.
Chocolate Chip Shortbread Bites
This is shortbread with mini chocolate chips sprinkled throughout (so you get a little bit of chocolate in every bite!) Press dough into a slab, chill, and slice into squares before baking. These would make a cute jar gift!
Millionaire Shortbread Bars
Chocolate, shortbread, and caramel make these decadent cookies! I slice mine fairly small since they are pretty rich! I like to sprinkle mine with a little flake salt on the chocolate! Chill each layer to help slice cleanly!
Almond Biscotti
These cookies are baked into a log, sliced, and then baked again until nice and crisp (perfect for dunking!). The almonds add crunch and protein! These will last for weeks (good shipping cookies for family!)
