Recipe Index


All Easy Cooking Recipe Kitchen
Cookie recipes for holidays and every day.  Recipes chocolate chip cookies, sugar cookies and many more. Recipes are easy to prepare and contain everyday ingredients.

Christmas Cookie Recipes

3/4 c. butter
1 (16 oz.) bag marshmallows
7 c. corn flakes
Green food coloring
Blue food coloring
Red hots

Melt butter in pan. Add marshmallows and stir until melted. Add food coloring until mixture is a nice "holly" green. Remove from heat and pour over corn flakes in a large bowl. Mix thoroughly. On wax paper, form wreath-shaped cookies and decorate with red hots to look like berries.

2 c. flour
1/2 tsp. salt

Mix and set aside above ingredients. Blend:

3/4 c. butter
1/2 c. sugar
2 tsp. vanilla

Beat in 1 egg. Stir in dry ingredients. Add:
1 (8 oz.) pkg. semi sweet chocolate bits
1 c. chopped nuts

Shape in 1" balls. Bake 15 to 20 minutes at 350 degrees on an ungreased cookie sheet. Cool and roll in powdered sugar. Freeze well.

12 oz. pkg. Nestle Toll House semi-sweet morsels, divided
2 tbsp. instant coffee
2 tsp. boiling water
1-1/4 c. all purpose flour
3/4 tsp. soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1 egg
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Melt over hot (not boiling water), 1/2 cup chocolate morsels. Stir until smooth and cool to room temperature. In small cup, dissolve coffee in boiling water and set aside. In small bowl, combine flour, soda, and salt. Set aside. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted chocolate morsels. Mix well. Then gradually add flour mixture. Stir in the remaining chocolate morsels and walnuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets; cool completely. Yield: about 24 three inch cookies.

1 c. margarine
1-1/2 c. sugar
2 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 (8 oz.) pkg. each candied red & green cherries, cut in quarters
1 (8 oz.) pkg. pitted dates, chopped
2 c. pecans, chopped

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda, and cinnamon; gradually add to creamed mixture, beating well after each addition. Stir in remaining ingredients. Batter will be stiff. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 13 minutes or until lightly browned. Cool for 1 minute; remove cookies to wire racks and cool completely. Yield: 7 dozen.

2 lbs. Dates
1/2 lb. candied cherries
1/2 lb. candied pineapple
1/2 lb. shelled almonds
1/2 lb. Brazil nuts
2-1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. butter or margarine
1 1/2 c. sugar
2 eggs

Chop almonds and toast until golden brown. Cream butter and gradually add sugar, then beat in eggs thoroughly. Stir in dry ingredients, fruit and nuts. Drop by teaspoon onto ungreased cookie sheet and bake 10 minutes, about 325 degrees for 35 minutes. Don't overbake.

1-1/2 c. confectioners sugar
1 c. margarine
1 egg
1-1/2 tsp. vanilla
2-1/2 c. all-purpose flour
1 tsp. soda
1 tsp. cream of tartar
Cookie decorations

Mix sugar and margarine; add egg and vanilla. Mix thoroughly. Mix flour, soda and cream of tartar; blend. Refrigerate for 2-3 hours. Roll a portion of dough into 1/8-inch thickness; cut into desired shapes. Sprinkle on decorations. Place on lightly greased cookie sheets. Bake at 375 degrees for 7-8 minutes.

3 1/2 c. flour
1 tsp. baking soda
1 c. butter flavor Crisco
1 tsp. baking powder
1/2 tsp. salt

Mix flour, soda, baking powder and salt. Mix in the Crisco like pie dough until well blended. Add 2 beaten eggs, 4 tablespoons milk, 2 teaspoon vanilla, and 1 cup sugar. Mix well. Roll out onto floured surface. Cut into shapes. Bake at 375 degrees for 10-12 minutes.

1/3 c. shortening
1/3 c. sugar
1 egg
2/3 c. honey
1 tsp. lemon flavoring
2 3/4 c. flour
1 tsp. soda
1 tsp. salt

Bake at 375 degrees. Mix shortening, sugar, egg, honey and flavoring. Blend in flour, soda and salt. Chill dough. Roll dough out 1/4 inch thick. Cut into shapes. Place 1 inch apart on greased cookie sheet. Bake until done. 5 dozen.

1 c. butter
1 c. sugar
1 egg, separated
2 c. flour
1 tbsp. cinnamon
1 c. pecans (finely chopped)

Cream butter and sugar. Add beaten egg yolk. Mix flour and cinnamon. Lightly butter 10x15 inch baking pan. Spread on mixture covering pan. Brush slightly beaten egg white over batter. Sprinkle with pecans, pat lightly. Bake for 30 minutes at 325 degrees. Cut into bars when warm. Do not remove from pan until cool. For a crisper cookie, use the same recipe, but only use 1 cup flour and 3 teaspoon cinnamon.

1 qt. molasses
1 1/4 c. brown sugar
1 1/2 c. Crisco
1 3/4 tbsp. ginger
1 3/4 tbsp. cinnamon
1 tbsp. cloves
1 tsp. allspice
1 tsp. nutmeg
2 level tbsp. soda dissolved in 4 tbsp. vinegar

Flour to make a soft dough, about 10 to 12 c. Warm molasses in a very large container. Add brown sugar and Crisco, stirring constantly. Do not boil mixture. Remove from stove. Add spices and mix well. Add soda and vinegar mixture, mixing well. Work in flour in small amounts until dough is stiff enough to roll. Be careful not to add too much flour as dough will not roll. Cut into desired shapes and place on greased cookie sheets. Bake for about 5 to 8 minutes in a moderate oven (275 to 325 degrees). Ovens will vary.

NOTE: After dough is mixed, put into greased bowl. Grease the dough on top and cover with a cloth. Do not put in refrigerator. Keeps for several days while working. A dough board (piece of board covered with a cloth) is mandatory for rolling these cookies.

1 c. margarine
1 c. brown sugar
1 egg
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 c. quick cooking oatmeal
1/2 c. crushed peppermint candy

Beat in bowl the margarine and brown sugar until light and fluffy. Blend in egg. Sift together flour, baking soda and salt and add to creamed mixture. Stir in oatmeal and peppermint candy and mix well. Roll in 1" balls and bake on greased cookie sheet at 350 degrees for 8 to 10 minutes. Cool completely and glaze.

1-1/2 c. sifted powdered sugar
3 tbsp. milk
1 drop food color (opt.)
3 tbsp. crushed peppermint candy

Combine powdered sugar, milk and food color and mix well. Drizzle on cookies and sprinkle on candy.

1 c. butter
2 egg yolks
Dash salt
1 egg white, slightly beaten
4 tbsp. chopped almonds
3/4 c. sugar
1 tsp. almond extract
2 1/2 - 2 3/4 c. flour
2 tbsp. sugar

Cream butter and sugar until light and fluffy. Beat in egg yolks and almond extract. Add salt. Sift in flour and mix well. Make it pliable dough and chill 30 minutes. To shape, divide dough into 6 equal portions. Roll out each portion to make a rope, about 24" long. Divide each into 2" strips. Place on cookie sheets. Brush with egg whites and sprinkle with sugar and almonds. Bake at 375 degrees for about 10 minutes or until cookies feel firm and are lightly browned around the edges. Let cool on cookie sheet a few minutes then remove to a wire rack to cool completely. Makes 6 dozen.

1 c. molasses
1/2 c. safflower oil
3/4 tsp. ginger
3/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. mace
1 c. milk powder
3 tbsp. yeast
4 1/2 c. whole wheat flour

Blend molasses, safflower oil and spices. Add milk powder, yeast and flour. Mix into a stiff dough and chill for several hours. Roll dough very thin, cut into shapes and bake at 375 degrees for 6-8 minutes. Makes 5 dozen.

1 c. (2 sticks) butter
1 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 c. sour cream
5 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt

Cream butter and sugar. Add beaten eggs, vanilla and sour cream. Sift flour with baking soda and powder. Add dry ingredients to wet ingredients. Chill. Roll out and cut. Frost with favorite frosting or great unfrosted.

1/2 C. vegetable oil
4 sq. unsweetened chocolate, melted
2 C. sugar
4 eggs
2 tsp. vanilla
2 C. flour
2 tsp. baking powder
1/2 tsp. salt

Mix together oil, melted chocolate, and sugar. Blend in one egg at a time. Add vanilla and dry ingredients. Chill about 1hr.. maybe a little longer.

Shape into balls about the size of walnuts and roll into powdered sugar, place on cookie sheet, but nut too close together because they spread out. Bake at 350 for 10-2 min. Makes about 6 doz.

1 c. sugar
1 c. shortening
1 egg
1 c. molasses
1/2 c. boiling water
1 tsp. ginger
1 tsp. cinnamon
2 tsp. soda
Flour to roll

Mix all ingredients. Roll in flour. Bake at 350 degrees for 12 to 15 minutes.

1 tsp. soda
1 c. sour cream

Set aside.
1 c. shortening or butter
1 1/2 c. sugar
3 eggs

1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. lemon flavoring
2 tsp. baking powder

Alternately add sour cream and 5 cups flour to make a soft dough. Roll out on a well-floured board and cut in desired shapes. Bake at 375 degrees for 8-10 minutes. Decorate as desired.

1 can condensed milk
12 oz. pkg. chocolate chips
3/4 stick butter

Melt above over boiling water.

1-1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt

Stir well. Add 1 cup chopped pecans. Drop by tablespoons onto cookie sheet. Bake at 350 degrees for 10 minutes.

1 can Eagle Brand milk
2 tsp. butter
6 oz. chocolate chips
1 c. flour
1 c. nuts
1 tsp. vanilla

Melt chocolate chips and butter on low heat. Stir and add Eagle Brand milk, flour, nuts and vanilla. Cool -- spoon by teaspoon on greased pan. Bake at 325 degrees for 10-12 minutes.

1 c. shortening (softened)
1 c. powdered sugar
1-1/2 tsp. almond extract
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt

Stir into above mixture; mix well. Divide dough into 2 equal parts. Add color to one half (either red or green can be used). Roll each color into strips about 4 inches long. Twist together like a rope; shape the top. Place on cookie sheet. Bake at 375 degrees for 15 minutes. You can add 1 teaspoon peppermint extract if you like (to the green half).

2 c. brown sugar
2 c. honey
2 c. light molasses
2 c. sour cream
2 tbsp. shortening
2 tbsp. baking soda
1 tbsp. cinnamon
1 tbsp. cloves
1/2 c. diced orange peel
1/2 c. lemon peel
1/2 c. citron peel
1 c. slivered almonds
10 c. flour

Warm brown sugar, honey, molasses and shortening. Cool. Mix sour cream and baking soda, let stand awhile. Then add to cooled molasses mixture. Add rest of ingredients to make dough. Let rest overnight in a cool place. Roll out 1/4 inch thick, using a round cutter or small glass to cut out. Dough is sticky. Do not add extra flour, just use enough for rolling out. Bake at 350 degrees for 15 minutes. Frost with powdered sugar frosting, use half water and half lemon juice. Store in airtight container, will keep several months. Improves with age.

3/4 c. sugar
1 tsp. salt
3/4 c. butter
2 egg yolks (save whites)
1 tsp. vanilla
2 c. flour
2 egg whites, beaten
1-1 1/2 c. finely chopped nuts
1/2 c. red & green jelly

In large bowl combine first 5 ingredients on medium speed of mixer about 1 minute. Gradually add flour and blend at low speed until well mixed. Roll dough into 1 inch balls. Dip dough balls into egg whites then nuts. Place on greased cookie sheet 2 inches apart. Make a deep impression in center of each cookie with fingertip. Bake at 350 degrees for 10-12 minutes. Immediately remove cookies from sheet. While still warm, fill centers with jelly. Allow jelly to set before storing cookies. Yield 3-4 dozen.

1 c. quick-cook oats
1 c. sugar
2 T + 1 t. flour
1/4 t. salt
1 egg, slightly beaten
1/2 c. melted margarine
2 t. vanilla

Combine all ingredients. Drop by 1/2 teaspoonfuls 3 inches apart onto aluminum foil-lined cookie sheets. I only do 9 cookies at a time because they spread. Bake in a preheated oven at 350* for 6 to 8 minutes or until edges are brown. Cool completely before removing by carefully peeling cookies off foil. Store in an airtight container or they will soften.

2 lbs. white chocolate bark (can be melted in microwave or double boiler)
8 to 10 oz. long stick pretzels, broken into 3
2 c. Rice Krispies & 2 c. Captain Crunch (or 4 c. Rice Krispies)
1 c. Spanish peanuts (or any nuts)
Wax paper

Mix everything together. Pour melted bark over all and spoon out on wax paper to form candy. Candy will harden as it dries.

3-1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. shortening
1 1/2 c. sugar
2 eggs, well beaten
1 1/2 tsp. vanilla

Sift flour and measure. Add baking powder and sift again. Cream shortening. Add sugar gradually and beat until light. Add well beaten eggs and blend. Add vanilla. Combine dry ingredients with creamed mixture thoroughly and chill. Roll as thin as possible and cut with cookie cutter or form in small balls and flatten with bottom of glass. Sprinkle with sugar, chopped nuts, coconut. Bake in 400 degree oven 6 to 10 minutes. Makes 6 dozen cookies.

Graham Cracker Cookies
1 box Keebler graham crackers
1/2 lb. butter
1/2 c. sugar
1 to 1-1/2 c. ground walnuts

Boil butter and sugar 4 minutes. Remove quickly. Put graham crackers on cookie sheet first. Then butter and sugar then nuts. Bake at 350 degrees 8 to 10 minutes.

2-1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter or margarine
1/4 c. granulated sugar
3/4 c. firmly packed brown sugar
1 c. crushed candy canes
1 (4 serving) pkg. instant vanilla pudding mix
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips

Mix flour and baking soda. Combine butter, sugars, pudding mix, and vanilla in large bowl; beat until smooth. Beat in eggs. Gradually add flour mixture, then stir in chips and candy canes. Drop by rounded teaspoonfuls (or roll into balls) and place on ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes.

Makes about 7 dozen.

Air or Meringue Cookies
3 Egg whites
1/4 teaspoon Cream of tartar
3/4 cup Sugar
3 tablespoons Cocoa

Beat egg whites with cream of tartar in large mixing bowl until foamy.

Add sugar, 1 T. at a time. Beat at highest speed until stiff and glossy. Do NOT under beat. Remove 3/4 c. meringue to small mixing bowl; set aside.

Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon.

Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.

Apricot Cream Cheese Cookies
1 c. flour
8 tbsp. butter
4 oz. cream cheese
1-1/3 c. apricot preserves
1 lg. egg white
Sugar, dusting

Mix flour, butter and cheese with pastry blender until crumbly. Form ball. Chill 1 hour. Heat oven to 375 degrees. Roll dough thin and cut 3"x2" rectangles. Spread with preserves. Roll to form 2" cylinders. Pinch ends. Beat egg white until frothy. Brush rolls and dust with sugar. Bake 15 minutes.

1 c. butter or oleo
1/4 c. 4X sugar
2 c. flour
1 c. ground almonds
1 tsp. vanilla

Blend all together. Roll in small balls in 4X sugar. Bake at 325 degrees for 35 minutes.

1 c. powdered sugar
1 tsp. cream of tartar
1 tsp. soda
1 c. butter (margarine may be used)
2 c. flour

Work like pie crust.

1 egg, well beaten
1 tsp. vanilla

1 tsp. almond extract, if desired

This dough can be rolled and rerolled as often as necessary for cutting desired shapes. Will not get tough. Frost with favorite powdered sugar icing and decorate. *Also may be rolled in balls and pressed flat to 1/4 inch. Bake at 300 to 350 degrees for 8 minutes.

Special K Cookies
1/2 stick margarine
3/4 c. sugar
3/4 c. white Karo
1 c. peanut butter
4 c. Special K cereal

Boil first 3 ingredients for 1 1/2 to 2 minutes. Then add peanut butter and cereal. Drop on wax paper by teaspoon.

1/2 lb. butter (2 sticks)
2 c. flour
2 c. chopped pecans
5 tbsp. sugar
2 tsp. vanilla
1 tbsp. water
1/2 tsp. salt

Cream butter and sugar; add vanilla and water. Sift flour and salt, stir into mixture. Add pecans and mix well. Shape into size of walnut and shape into crescent. Bake slowly at 325 degrees about 20 minutes. While warm, roll into powdered sugar.

1 pkg. cake mix (chocolate, cherry, lemon) of your choice
2 eggs
1/2 c. shortening
1 tbsp. water
1/2 c. nuts

Mix all together. Shape in 1" balls and roll in powdered sugar. You may want to chill dough before rolling. Bake 10 to 12 minutes at 375 degrees.

Original Nestle's Toll House Cookies
2-1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. firmly packed brown sugar
1 tsp. vanilla extract
2 eggs
1 (12 oz.) pkg. (2 c.) Nestle Toll House semi-sweet chocolate morsels
1 c. chopped nuts

Preheat oven to 375 degrees. In small bowl combine flour, baking soda and salt; set aside. In large bowl combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by level measuring tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 9-11 minutes. Makes about 5 dozen 2 1/4 inch cookies. Pan Cookie Variation: Prepare dough as directed. Spread into greased 15 1/2 x 10 1/2 x 1 inch baking pan. Bake at 375 degrees for 20-25 minutes. Cool and cut into 35 (2 inch) squares. Refrigerator Variation: Prepare dough as directed. Divide in half; wrap both halves separately in waxed paper. Chill 1 hour or until firm. On waxed paper; chill 30 minutes. Prepare oven to 375 degrees. Cut each log into 30 (1/2 inch) slices. Place on ungreased cookie sheets. Bake 8-10 minutes. Makes 5 dozen 2 1/4 inch cookies. May be stored up to 1 week in refrigerator or frozen up to 8 weeks.

Chocolate Log Cookies
1 lb. powdered sugar
1 stick melted butter
2 c. crunchy peanut butter (I used extra crunchy)
4 c. Rice Krispies

Use a large mixing bowl. Put the powdered sugar together with the melted butter and stir with a spoon. I then use my hands to mix the peanut butter and Rice Krispies in with the powdered sugar and butter mixture. Pinch off enough of the mixture to make logs about the size of your thumb. Sort of roll them in your hand. Put them into the refrigerate for about an hour. Remove and frost with chocolate frosting.