Everyone loves a good cookie! They’re simple, easy to make and taste delicious. Here are 5 interesting recipes you can use for your next party or get-together with friends. There’s something for everyone, from chocolate chip cookies to sugar cookies with sprinkles! All of these recipes will be sure to please any guest who pops by or takes them home as a gift!
Chocolate Chip Cookies:
– ½ cup of unsalted butter at room temperature
– ¾ cups dark brown sugar
– One large egg plus one yolk
– ½ teaspoon pure vanilla extract or imitation if preferred
– Pinch of salt (about ⅛th tsp.)
– ¼ teaspoons baking soda dissolved in a splash of water OR cream of tartar or lemon juice
– 13⁄ four cups all-purpose flour
– One cup (six ounces) semisweet chocolate chips
– ½ teaspoon of kosher salt, or to taste
Preheat the oven to 350°F. Line cookie sheets with parchment paper; set aside. Using an electric mixer on medium speed*, cream butter and sugar together until light and fluffy, about two minutes or so. Add eggs one at a time, mixing after each addition. Mix in vanilla extract followed by salt & baking soda mixture. Scrape down the sides of the bowl as needed during this step using a rubber spatula, then turn off the mixer before proceeding to the next step into adding dry goods.
Add in flour mixture (or combination of flours/sugars) and beat until just incorporated; don’t overmix. Reduce speed to low, then add chocolate chips stirring by hand using a spatula or wooden spoon. Roll dough into golf ball-sized rounds, about one inch thick. Transfer each cookie onto prepared baking sheets, spacing two inches apart, leaving room for expansion during this step as well as when they bake so you can easily fit all 18 on a single sheet pan if needed.
Cookies should appear puffed but not spread much at all, which will help them hold their shape while still having that traditional “flat-top” look we’re looking for, making sure NOT to crowd pans. Bake until golden brown, they should be firm to the touch and not appear shiny or greasy on top. If you want to create something more delicious, then check the recipe for raspberry cheesecake cookies.
– ½ lb. (two sticks) unsalted butter, softened
– ¾ cup granulated sugar
– ¼ tsp. salt
– Two eggs at room temperature
– ½ tbsp. vanilla extract
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat if you have one handy. In the bowl of your stand mixer fitted with the paddle attachment, beat together two sticks of salted butter until creamy about three minutes on medium speed, give or take depending on altitude, add in granulated sugar and continue beating for another five minutes until mixture is light in colour and fluffy looking which will be around ten total minutes from when you started!
Next, Beat in egg yolks, one at a time until combined, then add in vanilla extract. Sift all of the flour, baking soda and salt together in a bowl. Add it to the mixer on low speed until just combined, then using your hands, combine any remaining bits of flour that didn’t mix into dough properly, making sure nothing is stuck to the bottom of the bowl. Turn off the mixer! If you don’t have a stand mixer, simply do this with hand beaters.
Put the dough in the fridge for 15 minutes to chill while you prepare your cookie sheets to line them with parchment paper and preheat the oven to 350 degrees. Take out of the fridge and scoop onto a baking sheet, about two tablespoons worth or so balls depending on how big or small you want cookies! Bake for 16-20 minutes until edges are lightly browned but still soft when pressed, then leave on tray five more minutes before moving into a cooling rack if they’re too gooey, let cool longer!
– one cup of brown sugar
– half a cup of white sugar
– two eggs, beaten
– three quarter cups vegetable oil
– three quarter teaspoons baking soda
First, mix together both sugars and the eggs in a large bowl. Then add the oil and beat it until smooth. In another small bowl, combine the flour, salt, cinnamon and oats, then slowly stir into a wet mixture, constantly stirring so that everything is mixed very well! Put the dough in the fridge for 15 minutes to chill while you prepare your cookie sheets to line them with parchment paper and preheat the oven to 350 degrees.
Take out of the fridge and scoop onto a baking sheet about two tablespoons worth or so balls depending on how big or small you want them. Bake for about 12 minutes or until golden brown all around on the outside.
Red Velvet Whoopie Pies:
– Red Velvet Cake Mix (dry)
– Vegetable Oil, Water and Eggs to mix with cake mix.
In a large bowl, add the dry ingredients, then slowly stir in your wet ones while constantly stirring so that everything is mixed well together! Put the dough into the fridge for 30 minutes or more to chill while you prepare your cookie sheets to line them with parchment paper and preheat the oven to 350 degrees. Take out of the fridge and scoop onto a baking sheet about two tablespoons worth or so balls depending on how big or small you want them.
– Sweetened Flaked Coconut (I used about half a bag or more)
– Egg Whites, beaten stiffly.
In a large bowl, mix the egg whites with coconut flakes until fully combined together in dough form, roll them into balls and place onto a cookie sheet, then bake for 15 to 20 minutes at 325 degrees. Take out of the oven let cool before handling them off of the baking sheet! These are very soft when they first come out but set up as they cool completely, so manage your time accordingly to get it done right without burning anything. Enjoy! 🙂
Conclusion: All of these cookie ideas will have everyone coming back for more and perhaps taking some home as well if they’re not eaten up in one sitting! So ensure you try them all and find the one that suits your tastes perfectly. You won’t be disappointed!