Favorite Cookie Recipes for All! 18

Hey Everyone!

Hope you all are having a great day!  I did a little facebook post last week about favorite Christmas Cookies, and Since I was making cookies with my kiddos and dear friend Becca this week, I thought we would share some of the fav recipes from both Facebook Followers and US here!! 🙂


Peppermint Cookie Delights

  • 1 Cup of Butter (softened)
  • 1/4 Cup of Sugar
  • 1/4 Cup of Crushed Peppermint Hard Candies (Candy Canes)
  • 1 Tbsp of Vanilla
  • 2 Cups of Flour
  • 1/4 Cup of Corn Starch

Topping of Cookies

  • 1 Cup of 10x Sugar
  • 1-2 Tbsp of Milk
  • 1 tsp of Vanilla
  • 1/8 Cup of Crushed Candy Canes

Mix butter, sugar, vanilla, and candy together.  Slowly stir in flour and cornstarch.  Line a cookie sheet with parchment paper.  Spoon out cookie dough onto paper and flatten with wet spoon or glass (touch dough as little as possible).  Bake your cookies at 300 degrees F for 20 minutes.  Cool for 5 minutes and then drizzle with sugar/milk/vanilla mixture and sprinkle with crushed candies on top! YUMMY!  (Makes about 2.5 dozen cookies)

Easy Peasy Turtle Chocolates

  • One bag of Snyder Square Buttersnap Pretzels
  • One bag of Rolos
  • One bag glazed Pecans

Heat oven to 350 degrees.  Place Pretzels on Cookie Sheet and place one Rolo on each pretzel.  Place cookie sheet in over for 3-4 minutes (until Rolo’s are soft) remove from oven and press in glazed pecans.  Allow to cool and ENJOY!

Peanut Butter Kiss Cookies by Jen Y:

1 cup Peanut Butter
1 cup Sugar
1 egg
12 Hershey Kisses

Preheat oven to 350 degrees. Combine Peanut butter, sugar, and egg in a bowl. Stir until blended well. Form 2 inch balls and place them on an ungreased cookie sheet 2 inches apart. Flatten the balls. Place in oven for 8-10 minutes. When they are done, put hershey kisses on the top of the cookies, push in enough to secure them on the cookie. Put in refrigerator for 30 minutes. Makes 1 dozen cookies.


  • 2/3 cup butter
  • 2/3 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 packages (12 oz each) semi-sweet* chocolate chips ½ cup chopped nuts (if desired)Mix shortening, sugars, eggs and vanilla together until creamy. Mix dry ingredients together. Add to shortening mixture. Stir until well mixed. Add chocolate chips and nuts (if desired). Drop spoonfuls onto cookie sheet. Bake at 350 for 8-10 minutes or until done. Makes about 2 dozen cookies. This recipe is based on a Betty Crocker recipe. I ALWAYS use Crisco shortening and REAL butter and vanilla extract. The flavor is just soooo much better that way! * For an added flavor twist, try plain or mint M&Ms, mint chocolate chips or butterscotch chocolate chips.

Cupcake Cookies by Toni B.

  • 1 3 oz pkg room temp cream cheese
  • 1/4 lb room temp butter
  • 1 cup flour
  • mix altogether with fork make into a ball , wrap in waxpaper put in refrigartor for 1 hour


  • 3/4 cup firmly packed brown sugar
  • 1 egg
  • 1 tsp melted butter
  • 1 tblsp vanilla
  • 3/4 cup crushed walnuts

Cut ball of crust in 1/2 each half get 12 small balls , put in a mini muffin pan press in middle then fill with the filling
bake at 350 for 30 min – makes 24 cookies

Snowflake Cookies Recipe by Michelle


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Edible Paint Icing, recipe follows
  • Garnish: silver dragees, sugar pearls, sparkling sugar


In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.

In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.

Paint cookies with Edible Paint Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired.

Edible Paint Icing:

  • 1/4 cup cold water
  • 3 tablespoons meringue powder
  • 2 cups confectioners’ sugar
  • Food coloring, optional

In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners’ sugar until smooth. Add food coloring, if desired. Use immediately.

Easiest Sugar Cookies Ever by Shawna S.


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

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