Best Cookie Recipe?

Question

What is the best cookie recipe passed down from your family or friends? I am bored with all of my cookies and want something new. I would prefer family receipes to on the box recipes.

Answer 1

Even my husband liked these and he hates ginger!

Ginger Biscuits

Ingredients

2 oz vegan margarine
1 oz sugar
4oz flour
1 teaspoon ground ginger

Blend the margarine with the sugar until it is a smooth paste. Add the ginger and flour and blend thoroughly. If it too dry add a teaspoon of water - it should come together in a dough. Roll out on a floured surface and cut out using a cookie cutter. Place on a greased baking sheet in a 200 degree oven for 10 minutes or until golden brown.

Answer 2

Candy Bar Cookies



You won't find these little goodies on a Thanksgiving buffet, but you can easily whip up a batch this weekend for a post-holiday treat. The not-too-sweet butter cookies are filled with candy bar chunks -- mix and match the varieties -- that melt into the cookies as they bake.

Servings: 36 cookies

Ingredients:

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup chocolate-covered candy bars, cut into 1/2-inch pieces
Directions:

Preheat the oven to 325 degrees F.

Sift the flour, baking powder and salt. Set aside. In a large bowl using an electric mixer, beat the butter and sugar on medium speed until the mixture looks fluffy and smooth, about 30 seconds.

Blend the egg and vanilla extract into the butter mixture. Stop the mixer and scrape the bowl with a rubber spatula once during this mixing. Decrease the speed to low and add the flour mixture, mixing just until the flour is incorporated. Gently mix in the candy bar pieces.

Drop the batter by large tablespoons onto baking sheets. Bake for approximately 8 minutes, watching to prevent burning. Remove while warm to prevent sticking, and cool on wire racks.

Answer 3

Double Chocolate-Chip Cookies:

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk-chocolate chips
1/2 cup semisweet chocolate chips

Heat oven to 350° F.

Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.

Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Yield: Makes 3 dozen cookies

Answer 4

Rolled sugar cookies, sooo simple and so so so good

INGREDIENTS
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

Answer 5

Best Cookie Recipe Basic Dough
1/2 Cup Shortening
1/2 Cup Butter
1 Cup Packed Light Brown Sugar
1/2 Cup Granulated Sugar
1/2 teaspoon Baking Soda
2 Eggs
1 teaspoon pure vanilla
2 1/2 Cups All-Purpose Flour

In a large mixing bowl beat the shortening and margarine with an electric mixer on meduim to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until fluffy. Add eggs and vanilla; beat until combined well. Beat or stir in flour. Use immediately or cover and chill for up to 24 hours. (Dough may be placed in freezer bag and frozen for up to 6 months. Thaw out overnight in refrigerator before baking.)

Drop dough by slightly rounded tablespoon 2 inches apart onto an ungreased cookie sheet. Bake at 375°F for 10 to 12 minutes or until edges are light brown. Cool cookies on wire rack. Makes about 48 cookies.

PEANUT BUTTER BUDDIES Add 1/2 Cup peanut butter with the eggs and vanilla. After adding flour, stir in 2 Cups Reeses Pieces into the dough.

M&M COOKIES Stir in 2 Cups plain M&Ms into the dough.

MACADAMIA MANIA Stir in 2 Cups coarsely chopped white chocolate bar (or you may substitute with pieces) and one 3 1/2 - ounce jar of macadamia nuts into dough.

SUPER-CHUNK CHIPPERS Stir 1 Cup coarsely chopped semi-sweet chocolate, 1 Cup coarsely chopped milk chocolate, and 1 1/2 Cups chopped pecans into dough. Drop dough from a 1/4 cup measuring cup about 4 inches apart onto cookie sheet. Flatten cookies slightly with a spoon. Bake for 13 to 15 minutes or until edges are light brown.