Soft-frosted sugar cookies

These are amazing! The key is to not overbake them.

Soft-frosted sugar cookies (from Annie's Eats)

Ingredients:
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

To make the cookies, preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.
When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until set.  (Do not overbake!  The edges should be no more than very lightly browned if at all.)  Let cool on the baking sheet for several minutes.  Transfer to a wire rack to cool completely.
To frost the cookies, place the confectioners’ sugar in a medium bowl.  Add the melted butter, vanilla, and milk to the bowl and whisk until smooth.  Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.)  Top with sprinkles if desired.  Store in an airtight container.

Softbatch Cream Cheese Chocolate Chip Cookies

These are seriously the best Chocolate Chip Cookies ever! We have made them two times in one week. I found the recipe HERE

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Cookie Bars

Ingredients

• 1/2 c. butter
• 1 1/2 c. crushed graham cracker crumbs
• 1 can condensed milk (Eagle Brand)
• 1 c. coconut flakes
• 1 c. chocolate chips
• 1 c. chopped almonds

Instructions

• Melt butter in microwave then pour into a 9x9 square pan. Sprinkle graham cracker crumbs over butter. Evenly pour the condensed milk over the crumbs. Then sprinkle on the coconut, chocolate chips, and nuts. Bake at 350 for 25 to 30 minutes. Let pan completely cool before removing bars.

These are so good and super easy! I found the recipe here

Monster Cookies

1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
8 tablespoons (1 stick) unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M's plain chocolate candies

Directions:

1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.

2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.

3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty (like the photo), dot a few extra M&M's and chocolate chips on each mound of dough before baking.

4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Tips:

*If you are preparing this cookie as gluten-free, just be sure to make sure you are using brands of the following items that are known to be GF: peanut butter, vanilla, oats, chocolate chips and M&M's.
*If you'd prefer to make giant cookies, use an ice cream scoop instead to scoop the dough onto the cookie sheet. They'll need to bake for 18 to 20 minutes, and you'll end up with about 22 cookies.

Source: RecipeGirl.com

Montana Whoppers

2/3 cup salted butter
1 1/4 cups dark brown sugar
3/4 cup granulated sugar
1 cups chunky peanut butter
3 eggs, beaten
5 1/2 cups old fashioned oatmeal
2 teaspoons baking soda
3/4 cup semi-sweet chocolate chips
3/4 cup Butterscotch chips
6 ounces M&M Minis

Melt the butter in a small pan over low heat. Once the butter has melted, pour it into the largest bowl you can find. With a large wooden spoon, blend in the brown sugar, granulated sugar, and peanut butter. When the temperature of the mixture has dropped enough so it won't cook the beaten eggs, add the eggs and stir until the batter is just mixed. Then, in order, stir in the baking soda, the semi-sweet chocolate chips, the Butterscotch chocolate chips, and the M&Ms. Add the oatmeal, one cup at a time, stirring after each addition. Cover the bowl tightly with plastic wrap and chill for at least two hours.Preheat the oven to 350°F. Drop dough on parchment-lined baking sheets with a large spoon, making sure the dough is fairly well packed. Flatten slightly. Bake for 10-12 minutes or until lightly golden brown. Watch the cookies carefully, as they have a tendency to burn easily.

Macadamin White Chocolate Chips Cookies

• 1 cup butter, softened


• 1 1/2 cups granulated sugar


• 1/2 cup brown sugar (packed)


• 2 eggs


• 1 1/2 teaspoons vanilla extract


• 5 cups flour


• 1/2 teaspoon baking soda


• 1 teaspoon salt


• 1 12 oz package white chocolate chips


• 1 1/2 cups chopped Macadamin Baking Pieces


• Preheat oven to 350


• Cream butter and sugar until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. Stir in white chocolate chips and macadamia pieces. Drop by teaspoonfuls onto ungreased baking pans.


• Bake for 10 to 12 minutes.


• Makes 6 dozen

Old-Fashioned Sugar Cookies ("Like Granny B's" large and soft)

• 1 cup butter


• 2 cups sugar


• 2 eggs


• 1 cup sour cream


• 1 teaspoon vanilla


• 1/2 teaspoon baking soda


• 4 teaspoon baking powder


• 4 1/2 cups flour


• 1/2 teaspoon salt

• In large bowl cream butter and sugar until creamy. Add one egg at a time and mix well. Add sour cream and vanilla. Add dry ingredients until well blended. Bake at 350 for 8-10 minutes. (Do NOT bake too long)

• Notes: I have found that it works best to put the dough in the fridge and let it chill before rolling out. You will want to roll out thicker than regular sugar cookies about 1/4 inch thick. I also like to double this recipe and freeze half the dough for another day.

Chunky Chocolate Chip Peanut Butter Cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
2 cups (12-ounce packeage) semi-sweet chocolate chips
1/2 cup coarsley chopped peanuts

Preheat oven to 375

Combine flour, baking soda, salt, and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in morsels and peanuts.

Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly to flatten into 2-inch circles.

Bake for 7 to 10 minutes or until edges are set but center are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

makes about 3 dozen cookies

Seven Layer Magic Cookie Bars-Allrecipes

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter or margarine, melted
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch-flavored chips
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

Directions

1. Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
2. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
3. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

Variations: I use fat free sweetened condensed milk. I also use white chocolate chips as well. Also you can use 2 cups of graham crackers!

Iced Pumpkin Cookies

These cookies are delicious! So full of flavor and spice and so moist. My husband raves about them as well and claims they are the best cookies I've made to date. They received excellent ratings on allrecipes.com--I found this recipe here.

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

1.	Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2.	In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3.	Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4.	To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Big Soft Ginger Cookies

I found this recipe on allrecipes.com. It was a hit!

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Snicker Doodles

1 C butter or shortening (I use shortening)
1 ½ C sugar
2 eggs
2 ½ C flour
½ tsp salt
1 tsp baking soda
2 tsp cream of tartar

Cream shortening and sugar. Beat eggs into creamed mixture. Combine flour, salt, baking soda and cream of tartar into another bowl. Mix into creamed mixture. Refrigerate dough for one hour. Form dough into balls and roll each ball into a cinnamon/sugar mixture. (1 Tbsp cinnamon and 3 Tbsp sugar). Place on cookie sheet and bake at 400 for 10 minutes.

Coconut Chocolate Chip Cookies

1 3/4 c. oil
2 c. brown sugar
1 1/2 c. sugar
4 eggs
2 tsp. vanilla
2 c. oatmeal
2 c. crushed corn flakes
4 c. flour
1/2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
1 1/2 c. raisins (optional)
1 c. coconut
1 1/2 c. nuts
1 1/2 c. chocolate chips

Blend oil, sugars, and eggs. Add vanilla, oatmeal, and corn flakes. Mix well. Combine flour, soda, salt, and baking powder and add to first mixture. Add raisins, coconut, nuts, and chocolate chips and mix well. Drop by tablespoonfuls on ungreased cookie sheet. Bake at 350 for 10 minutes.

Jumbo 3-Chip Cookies

4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter (softened)
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
2 large eggs
1 tablespoon vanilla extract
1 cup milk Chocolate chips
1 cup semi-sweet chips
1/2 white chocolate chips
1 cups chopped nuts

Preheat Oven 375

Combine flour, baking powder and baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in chips and nuts. Drop dough by level 1/4 cup measure 2 inches apart onto ungreased baking sheet.

Bake 12 to 14 minutes or until light golden brown. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

Oatmeal Toffee Cookies

2 cups butter softened
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick cooking oats
1 3/4 cups (10 ounce package) Heath almond toffee bits or skor english toffee bits.
1 cup coconut Flakes

1. Heat oven to 375. Lightly grease cooked sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon, and salt; beat until blended. Stir in oats, toffee and coconut, if desired, with spoon. Drop dough by rounded Teaspoons about 2 inches apart onto prepared Sheet/
2. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack.
Makes about 4 dozen cookes

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

2 cups sugar
2 cups canned pumpkin
2 eggs
1 cup oil
4 cups flour
1 tsp. salt
2 tsp. cinnamon
4 tsp. baking powder
2 tsp. baking soda
2 tsp. milk
2 tsp. vanilla
2 cups chocolate chips

Mix sugar, pumpkin, oil and eggs together. Sift flour, salt, cinnamon, and
baking powder into pumpkin mixture. Add rest of ingredients. Drop on
lightly greased cookie sheet. Bake 8-10 minutes at 375

Don't overcook. Cookies should be soft and moist.

Chocolate Chip Cheesecake Bars

1/2	cup cold butter
1	pouch (1 lb 1.5 oz) Betty Crocker® oatmeal chocolate chip cookie mix
1	egg
2	packages (8 oz each) cream cheese, softened
1	cup sugar
2	eggs
1	teaspoon vanilla

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1.	Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2 .	In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.
3.	In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese.
4.	Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F.

Success

Use a wet knife for cutting cheesecake bars, wiping off crumbs after each cut.

Success

Cold butter is needed to create a "just right" streusel texture and a crust that's easy to handle.

Nutrition Information:

1 Bar: Calories 150 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 125mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 12g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Super Simple Cookies

Yeild 2-3 Dozen

Ingredients:
1 Box of your favorite flavor cake mix
1/2 cup four
2/3 cup vegetable oil
2 eggs
6 ounces chocolate chips ( any kind ya want be creative)

Directions:
Preheat 350
Mix all the ingredients then add chocolate chips
Drop 1 inch balls on an ungreased cookie sheet

Bake 8-12 min
Remove from cookie sheet and cool on rack



I got this recipe from the inside of the kids meal at chick fil-A! They are so easy to make and so moist and yummy! My favorite cookie to make now.
Hint: I used 1/3 cup of water and 1/3 cup of oil and they still turned out great. So if you want to cut out some fat they still taste amazing! I used devils food cake and white chocolate chips!

Vanilla Pudding Chocolate Chip Cookies

2 ¼ c flour
1 t. baking soda
1 c. butter, softened
¾ c. packed light brown sugar
¼ c. granulated sugar
1 small jell-o- instant vanilla pudding
1 t. vanilla
2 eggs
12 oz chocolate chips

In medium mixing bowl mix flour and baking soda. In large mixing bowl combine butter, sugars, pudding and vanilla and beat until creamy. Beat in eggs. Gradually add flour mixture until all flour has been incorporated. Stir in the chocolate chips. Batter will be stiff. Drop 1 t. of mixture on sheet in rows and cook at 375 for 8-10 minutes. Let cool and serve warm or cold.

Pineapple Whole Wheat Cookies

I have not made these but I have tried them and I really liked them. Let me know what you think.



1 c. shortening
1 ½ c. brown sugar
2 eggs
1 tea. Vanilla
3 ¾ c whole wheat flour
1 Tbsp. baking powder
½ tea. Salt
1 c. chopped nuts
1 c. crushed pineapple, drained

Cream together first four ingredients. Sift dry ingredients and add to creamed mixture. Stir in nuts and pineapple. If mixture is too dry, add a little pineapple juice. Drop by rounded teaspoon on a greased cookie sheet. Bake at 375 degrees for 8-10 minutes.