All the best cookie recipes in one convenient location! This tried-and-true list of family favorites covers all the bases for the most irresistible dessert platters, cookie swaps, bake sales, and holiday gift giving.
As I was rifling through my recipe box several months ago, it occurred to me that there were many smudged and splattered index cards—time-honored recipes that had not yet made their way to the pages of the Fountain Avenue Kitchen.
A particular shortcoming was in the cookie department. I counted well over a dozen tried-and-true recipes, and it seemed only appropriate that I share those which had endured generations (along with a few newer additions) with my loyal readers.
Suffice it to say, I have baked dozens of batches of cookies over the last few months. I actually called in reinforcements (thanks Mom and Aunt Peggy!) to get the baking done for one particularly ambitious photo shoot.
As the scheduled day neared, it occurred to me that the notion of photographing 10 different cookies in one day may have been an overstep on my part. But we did it! Clearly, we take our holiday baking—and that of our readers—very seriously!
So along with my holiday elves, I am delighted to present all the best cookie recipes in one convenient location. This tried-and-true collection of family favorites covers all the bases for the most irresistible dessert platters, cookie swaps, bake sales, and holiday gift giving.
If you have a favorite cookie recipe that you think should be on this list, by all means share it. I plan on adding to this collection over time and would be delighted to try the cookie recipes that have stood the test of time in your family!
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Snowballs
A classic holiday cookie (with no eggs) that mixes up in a single bowl, this foolproof recipe tastes like a sugar-dusted pecan sandie and looks so pretty, too.Servings: 32-34 cookies
A handful of sweet, salty, crunchy, and creamy ingredients layer quickly over a crisp graham cracker crust for an irresistibly easy treat that’s perfect for potlucks, cookie platters, and sharing with friends!
These tried-and-true, perfectly-spiced cookies can be cut into your favorite shapes and decorated for a fun project with a delicious payoff!Servings: About 3 dozen medium-sized cookies
For twice as many gifts, divide the dry mixture evenly between two pint-size (16-ounce) jars. If you do this, remember to cut the additional ingredient amounts in half and write your own instruction card rather than using the printable gift tags.
For those who enjoy the salty-sweet combination, a light sprinkle of flaky sea salt adds a little something special to the freshly baked cookies.
These tender, cake-like cookies are topped with an irresistible glaze and look beautiful on a cookie platter. For a hint of brightness, you may add the zest of half a lemon to the batter. And feel free to double the batch as they may be a surprise hit! Servings: about 2½ dozen (recipe doubles easily)
This mouthwatering bark is crisp and chocolatey with a buttery toffee finish. Toppings add a festive touch but are optional. (My personal favorite it salted cashews!)
These classic holiday cookies are perfect for decorating. Use with the powdered sugar glaze or another preferred icing.Servings: about 8 dozen cookies, depending on size of cookie cutter
Call it rugelach or call it strudel – either way, this recipe is a traditional European Jewish dessert that’s often served during Hanukkah but can be enjoyed any time of year!Servings: 8-10 pieces per roll (30-40 pieces total)
Incredibly easy with a delightful peanut butter flavor, these cookies can be elevated an extra notch with a sprinkle of flaky sea salt before baking. For added decadence, consider dipping half the cookie in white or dark chocolate–or simply add chocolate chips.
A longtime holiday favorite in our house, we make these with both ramen noodles and corn flakes. Ramen noodles are a favorite for their extra crunch and the salty-sweet flavor they provide. For a chocolate version, substitute semi-sweet morsels for the butterscotch chips. A handful of salted peanuts may be stirred in for yet another tasty option.
Yield: 2½ to 3 dozen (recipe may easily be doubled)
Though the dough will seem somewhat dry and crumbly in the mixing bowl, it will come together and yield flavorful biscotti that are low in fat but high in flavor. Perfect with a cup of coffee, tea, or hot chocolate!Yield: 30 cookies (15 slices per loaf)
Light, airy, and fun to make, these melt-in-your-mouth meringues look beautiful on a holiday dessert platter. For greater contrast to the sweet meringue, use dark chocolate chips instead of the traditional semi-sweet.Servings: About two dozen
Though it may seem like a small detail, unwrapping the peanut butter cups prior to removing the cookies from the oven will ensure you get them pressed in while the cookies are still soft.
Hi April! I have been trying to add storage information to all the cookie recipes and missed this one. Thanks for asking. I have updated the recipe, but for convenience, here are the details: Once cool, store the meringues in an airtight container at room temperature for up to 2 weeks. The meringues may also be refrigerated for slightly longer storage as long as they are in an airtight container. Ultimately, the goal is to protect them from humidity, which will cause them to lose their crispness. Meringue cookies may also be layered between parchment or wax paper in an airtight container and frozen for up to 3 months. Cheers to you, too!
I’m so glad you stopped by! Fountain Avenue Kitchen is full of healthy, easy, time-tested recipes. I’m excited for you to peek around, and hope you find something that’ll make your day just a bit more delicious!
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