Best Cookie Recipe?

Question

Does anyone have a "passed down through generations"-style recipe for holiday cookies? I have tried several peanut butter cookie recipes lately, and none of them produce good cookies. I am looking for something delicious, chewy, chocolatey whatever. Please make sure all measurements are correct before posting the entire recipe. Thanks!

I am not looking for recipes on google or food network...I am looking for homemade, passed down, tried and true recipes. I could easily look on google, but I feel the "Tried and true" recipes in your recipe boxes are much tastier.

Answer 1

here's a good NO FAIL one that we've been making for years (I even won ''best answer for this one !) 2 cups p butter ,2 cups brown (or white ) sugar,2 eggs, 2teas vanilla, mix very well, bake 350 ,8 chewy 10, crisp. ...I don't know your oven ,so watch them. Also make them your own ,add stuff, rasins, chips, nuts,ect..........I don't know who invented this one but have used it for many many years ,never failed !!!

Answer 2

My family and friends rave about these, and they're pretty easy.

Coconut Butter Cookies

2 sticks softened butter (don't let it get too soft)
1/2 cup sugar
2 cups flour
1 teaspoon vanilla
3 ounces Baker's Angel Flake Coconut
Powdered sugar for dusting

Cream butter and sugar. Add flour, vanilla and coconut. Roll into small balls. Place on an ungreased cookie sheet about 1" apart. Dip a fork in cold water and slightly flatten each cookie to make a washboard design. Bake at 350 degrees for 18-20 minutes or until slightly browned. Do not overcook. Cool 5 minutes, then dust with powdered sugar while still warm and again when cool. To dust, place a little powdered sugar in a sifter or tea strainer and lightly shake it over the cookies. Makes about 3 dozen.

Answer 3

this recipe tastes like you have been eating it for years! You know: the kind your great grandma, grandma, and mom have been making for you ever since you have been old enough to chew them. its really good


http://allrecipes.com/Recipe/Cinnamon-Sugar-Cookies/Detail.aspx

PREP TIME 25 Min
COOK TIME 15 Min
READY IN 4 Hrs 45 Min
SERVINGS & SCALING
Original recipe yield: 5 dozen
US METRIC

About scaling and conversions
INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/4 cup white sugar
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract

1/2 cup white sugar
2 1/2 tablespoons ground cinnamon

READ REVIEWS (51)
Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

Answer 4

Grandma's SNICKERDOODLES

These old fashioned cookies are easy to make in this drop cookie recipe.

I used to take the time to roll each cookie into balls and then rolled them in the sugar-cinnamon mixture when I realized that they would be just as tasty and attractive as drop cookies. Save the work for the cookies that look fancy after the time investment.

1 cup butter

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1 teaspoon pure vanilla extract

1 3/4 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

2 cups old fashioned oats

2 teaspoons sugar

1 teaspoon cinnamon

Preheat the oven to 375 degrees and lightly grease cookie sheets. Cream together the butter, brown sugar and 3/4 cup sugar until light and fluffy. In a small bowl beat together the eggs and vanilla, then mix into the butter mixture. In a medium bowl whisk together the flour, two teaspoons cinnamon, baking soda, and salt. Blend the flour mixture into the butter mixture and stir in the oats. Drop by the teaspoonful onto the prepared sheets. In a small bowl mix together the two teaspoons sugar with the teaspoon cinnamon and sprinkle over the cookies.

Bake for 7 to 10 minutes. Cool for 2 minutes on the cookie sheets, then remove to wire racks to finish cooling. Store in airtight containers or freeze.

Answer 5

APPLESAUCE CRANBERRY COOKIES

2 3/4 cups whole wheat white flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup oatmeal
1/4 cup vegetable oil
1/4 cup butter
2 eggs, beaten
1/4 cup maple syrup
2 tablespoons molasses
2 tablespoons honey
1 1/2 cups applesauce
1/4 cup pecans, chopped
1/4 cup chopped macadamia nuts
1/4 cup dried cranberries or cherries
1/2 cup golden raisins
1 teaspoon vanilla
1 tablespoon rum or bourbon (optional)

Soak dry fruit and raisins in a coffee cup with a few tablespoons warm water (or rum) for 10 minutes before using. Reserve liquid.
Combine all ingredients by first adding all dry ingredients together and stirring to mix well.

Next, beat eggs and add to liquid ingredients (including liquid used to soak raisins and cranberries), adding vanilla last.

Finally, stir in nuts and cranberries or raisins. If mixture seems a little dry, moisten slightly with a few tablespoons of water until mixture has the consistency of a soft ice cream.

Drop by spoonfuls onto greased cookie sheets and bake at 400F until edges of cookies are golden brown, about 20 minutes.

Remove from cookie sheet and cool on wire racks. Store in an airtight cookie jar - these cookies keep well and are great to take on Summer road trips or to pack in lunches.

Recipe may be doubled.

Chopped pumpkin seeds and sunflower seeds may be substituted for a portion of the nuts in recipe as a variation.

Answer 6

My secret family cookie recipe is to just take a standard sugar cookie recipe and double the vanilla, then add half as much lemon extract as vanilla. (so if it calls for 1tsp vanilla, you put in 2tsp vanilla and 1tsp lemon extract.)

My dad uses the recipe from an old Betty Crocker cookbook, and I use the one from the Better Homes and Gardens cookbook, but the result is about the same.

The cookies are done when they start to get even the tiniest bit brown at the edges. (Ideally you'd have taken them out just before that, when they're just a teeny bit brown on the bottom.)

Answer 7

--andes creme de menthe cookies--

found this on the back of an andes mint baking chip bag... pretty good

~greediants~

1/2 cup salted butter- softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
2 eggs
10 oz andes baking chips
2 2/3 cup sifted all-purpose flour

~directions~

blend butter, sugar, baking soda, baking powder, vanilla until mixed. stir in baking chips and then flour. chill for aprox 1 hour in fridge. bake at 350 degrees for aprox 8-10 minutes. makes about 3 1/2 dozen cookies

Answer 8

GINGERBREAD PEOPLE


3 cups all-purpose flour
¾ tsp. baking soda
½ tsp. ground cinnamon
1/8 tsp. ground cloves
½ cup butter
½ cup granulated sugar
1 large egg
½ cup molasses
1 tsp. vanilla
¼ cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring


In medium bowl, stir together flour, soda, cinnamon & cloves. In large owl, beat butter w/electric mixer. Add sugar; beat until fluffy. Add eggs, molasses & vanilla; beat until combined. Beat in ginger & as much of the flour mixture as you can w/mixer. Stir in remaining flour w/wooden spoon, or until easy to handle. Cover & chill dough about 3 hours, or until easy to handle. Preheat oven to 375 degrees F. On lightly-floured surface, roll dough to about 1/8” thick. Cut dough using 5” gingerbread people cookie cutters. Place cutouts about 1” apart on lightly-greased cookie sheet. Bake for 5 to 6 minutes , or until edges are firm & bottoms are light brown. Transfer cookies to wire rack & cool completely. Pipe designs on cookies w/tinted Royal Icing. To store, place in layers, separated by waxed paper, in airtight container. Store piped cookies for up to 3 days at room temperature. Freeze unfrosted cookies for up to 3 months.. Thaw, and if desired, pipe w/icing.


Yield: About 25 Gingerbread People

ROYAL ICING


2 cups sifted powdered sugar
4 tsp. meringue powder
¼ tsp. cream of tartar
¼ cup warm water
1 to 2 tablespoons additional warm water
Paste food coloring

In small bowl, combine sugar, meringue powder & cream of tartar. Stir in warm water. Beat on low speed until combined, then on high speed for 7 to 10 minutes until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring to each portion to make desired color. Pipe onto cookies.

Answer 9

oooh good on to the food network channel and search Raspberry Rugulas theyr really good, hope this helps

Answer 10

http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=35976