Cookie Recipes?

Question

Looking for some good new cookie recipes to try for the holidays?

Answer 1

Ok you should try this-

Holiday Cheesecake presents-
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
3 tablespoons sugar
3 (8 ounce) packages of cream cheese
3/4 cup sugar
1 teaspoon vanilla
3 eggs
Decorating gels
Colored Sprinkes

Mix crumbs,butter and 3 tablespoons sugar and press in 13 by 9 pan. Mix everything else except eggs and decorateing stuff. Beat eggs in the batter and pour into crust. Bake at 350 degrees for 30 minutes.Cool. Put into for fridge for 3 hours. Then cut into squares and decorate like presents.

Answer 2

Almond-Toffee Chocolate Chip Cookies:

Prep: 30 min., Bake: 14 min. per batch

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup semisweet chocolate morsels
1 cup almond toffee bits
1/2 cup slivered toasted almonds

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels, toffee bits, and almonds. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Yield: Makes about 5 dozen

Answer 3

1 box cake mix your choice, one cup cool whip, one egg. Mix together it will be thick. Refrig. for one hour and then drop on cookie sheet with teaspoon. Bake at 325 till done about 15 min. These are really good and easy to make. Enjoy.

Answer 4

Hers a great site with dozens of recipes.....allrecipes.com/directory/581.asp !!! Happy baking

Answer 5

Bittersweet Shortbread Cookies

2 cups (4 sticks) butter, softened
1 cup powdered sugar
3-1/2 cups flour
1/2 cup cornstarch
1 pkg. (6 squares) BAKER'S Bittersweet Baking Chocolate, coarsely chopped
1 cup PLANTERS Chopped Pecans, toasted

PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour and cornstarch; mix well. Stir in chocolate and pecans.
ROLL dough into 1-inch balls; place, 2 inches apart, on ungreased baking sheets. Flatten slightly with bottom of glass.
BAKE 20 min. or until cookies are set and lightly browned; cool on wire racks. Sprinkle with additional powdered sugar, if desired.

OR

PHILADELPHIA Sugar Cookies

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
3/4 cup (1-1/2 sticks) butter
1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking soda

PREHEAT oven to 325°F. Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.
SHAPE, bake and decorate as directed for each variation.

OR

Candy Cane Cookies

1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar

1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
2. Heat oven to 375ºF.
3. Stir together peppermint candy and 2 tablespoon sugar; set aside.
4. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
5. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
(Total time will vary; cook or bake time is per batch.)

OR

Soft Molasses Cookies

1 cup sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
3/4 cup sour cream
1/2 cup mild-flavor molasses
1 egg
3 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon

1. Heat oven to 375ºF.
2. Mix sugar, butter, shortening, sour cream, molasses and egg in large bowl. Stir in remaining ingredients.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool slightly; remove from cookie sheet. Cool on wire rack. Sprinkle with sugar while warm if desired.
(Total time will vary; cook or bake time is per batch.)

Answer 6

taste of home cookbook's have holiday recipies or go to food network.com or cooks.com happy findings lol

Answer 7

How about these, a lot like candy canes...
Peppermint cookies-
3/4 cup granulated sugar
2/3 cup vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon peppermint extract
2 eggs
2 cups Gold Medal® all-purpose flour
About 1/4 cup granulated sugar
About 1/4 cup red colored sugar


1 . Heat oven to 400ºF. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt, peppermint extract and eggs with spoon. Stir in flour.
2 . Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into 1/4 cup granulated sugar; press on balls until 1/4 inch thick. Spoon red sugar on cookies, using very small spoon, in spiral design to look like peppermint candies. Or place red sugar in resealable food-storage plastic bag; snip off tiny corner. Squeeze red sugar from bag onto cookies.
3 . Bake cookies 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
-------------------------------- OR
I make these and the kids and adults love them.
Reindeer pretzels-
4 ounces chocolate-, vanilla- or butterscotch-flavored candy coating (almond bark), chopped
12 large pretzel twists
12 pretzel rods
24 miniature semisweet chocolate chips
12 red candy-coated chocolate candies
1 roll Betty Crocker® Fruit by the Foot® cherry or other flavor chewy fruit snack rolls
12 miniature green candy-coated chocolate candies


1 . Place candy coating in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.
2 . Dip pretzel twists into melted candy coating. Place on waxed paper. Let stand until coating is set.
3 . If necessary, rewarm coating. Dip top 2 inches of pretzel rod into melted candy coating; attach pretzel rod to bottom of pretzel twist. Place on waxed paper.
4 . To make reindeer, press on chcolate chips for eyes and red candy for nose using melted candy coating. Cut scarf from fruit roll; attach to reindeer using candy coating. Press on green candy for button using candy coating. Place on waxed paper. Let stand until coating is set. Store coated pretzel rods loosely covered at room temperature no longer than 2 weeks.
------------------------------- OR
Everybody loves chocolate....
Chocolate Bliss Cookies-

2 pkg (8 squares each) semisweet chocolate squares, divided
3/4 c firmly packed brown sugar
1/4 c butter, slightly softened
2 eggs
1 tsp vanilla
1/2 c flour*
1/4 tsp baking powder
2 c walnuts, chopped
*If omitting walnuts, increase flour to 3/4 c

Preheat oven to 350. Coarsey chop 8 squares chocolate, set aside. Microwave the other 8 sqares in large microwaveable bowl on high for 2 min., stirring after 1 min. Stir until completely melted. Add sugar, butter, eggs, and vanilla; stir until well blended. Add flour and baking powder; stir well. Stir in chopped chocolate and walnuts. Drop rounded teaspoonfulls of dough, 2 inches apart, onto ungreased cookie sheets. Bake 12-13 min or until cookies are puffed and shiny. Cool 1 min. Move cookies to wire racks. Cool completely.

Have fun!

Answer 8

Go to allrecipes.com or to verybestbaking.com