Cookies are one of my favorite snacks, and there are so many more flavors to choose from than just chocolate chip. This roundup features 15 brilliant cookie recipes made specifically for the cookie jar.
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This is perfect for parents who need a quick snack without a huge amount of effort. These cookies are perfect for stacking and staying fresh at room temperature. You will not be disappointed by these.
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| Cookie Type | Room Temperature Lifespan | Freezer Lifespan |
|---|---|---|
| Drop Cookies (Chocolate Chip, Oatmeal) | 5 to 7 days | Up to 3 months |
| Sugar and Shortbread Cookies | 1 to 2 weeks | Up to 6 months |
| No-Bake Cookies | 1 week (best in an airtight container) | Up to 2 months |
| Soft or Cakey Cookies | 3 to 5 days | Up to 2 months |
1) No-Bake Chocolate Peanut Butter Cookies
The best part about these cookies is they are no-bake and perfect for a heatwave. Boiling the ingredients together, then adding peanut butter and oats off the heat, is a classic technique for these cookies. You need to make sure you boil the sugar to a softball stage, around 235 to 240 degrees Fahrenheit, since this is what helps the cookie set. If you undercook the sugar, the cookie won't set, and if you overcook it, it will become crumbly.
It takes about half an hour to set these cookies, though you can add them to the fridge to speed up the process. The main skill involved is getting the sugar to the right temperature, so I use a thermometer to take the guesswork out. You can swap your peanut butter for any other nut butter. I always use rolled oats as they give much more texture.
Ingredients
Method
- Line a baking sheet or counter with wax paper.
- Combine sugar, milk, butter, and cocoa in a medium saucepan.
- Bring to a rolling boil over medium heat; boil exactly 1 minute.
- Immediately remove from heat; stir in peanut butter and vanilla until smooth.
- Fold in quick oats until fully coated.
- Drop spoonfuls onto wax paper; stand at room temperature until firm.
2) Soft and Chewy Snickerdoodles
Snickerdoodles get a lovely tangy flavor from the cream of tartar, and this also helps to make them nice and chewy. The cream of tartar reacts with the baking soda so that it helps leaven the cookies, but it also gives that tang and chewiness.
Try not to substitute just baking powder, as you will lose the characteristic tang and you will not get the same texture. I always like to try to underbake my cookies by about a minute. Nothing is better than a slightly fudgy, gooey center.
Ingredients
Method
- Preheat oven to 375°F.
- Mix butter and 1 1/2 cups sugar until fluffy; add eggs and vanilla.
- Stir in flour, cream of tartar, baking soda, and salt until dough forms.
- Mix remaining 3 tablespoons sugar with cinnamon in a small bowl.
- Roll into 1-inch balls; coat in cinnamon-sugar.
- Place on an ungreased baking sheet; bake 10 to 12 minutes.
3) Monster Cookies
Monster cookies are perfect for using up anything lying around in your pantry. Instead of using flour as the base, oats are used, so this can make them gluten-free, but be sure to check the packet of your oats, as not all of them are guaranteed to be gluten-free.
Peanut butter helps bind everything together, and you can easily swap it for other nut butters. For candy, most people go for M&Ms, any type of chocolate chips, or even crushed candy bars. Use whatever you have and make it your own; that's part of the fun. My top tip would be to use good rolled oats, not quick-cooking oats. These have been processed, and you will notice a big difference in texture.
Ingredients
Method
- Preheat oven to 350°F.
- Beat butter, peanut butter, and both sugars until smooth.
- Mix in eggs and vanilla.
- Stir in oats and baking soda until well combined.
- Fold in chocolate chips and candy-coated chocolates.
- Drop large spoonfuls onto a parchment-lined baking sheet.
- Bake 10 to 12 minutes; cool completely before transferring to cookie jar.
4) Funfetti Sugar Cookies
Funfetti sugar cookies are lovely to look at, bright and cheerful with their added sprinkles. You can use jimmies, which are rod-shaped and tend to hold their color better in the batter, or nonpareils, which can bleed color and affect the overall appearance. These cookies are stable at room temperature due to the low moisture content, with no cream cheese or butter frosting involved.
You can add the sprinkles to the dough or to the top of the cookie, and each gives a different texture and appearance. My tip would be not to overmix once you have the sprinkles in, since this can bleed color into the mix and tint the dough.
Ingredients
Method
- Preheat oven to 350°F.
- Cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Mix in flour, baking powder, and salt until just combined.
- Gently fold in sprinkles.
- Roll into balls; place on a baking sheet and flatten slightly by hand.
- Bake 8 to 10 minutes; cool on wire rack.
5) Peanut Butter Blossoms
Peanut Butter Blossoms are super popular, with a chocolate kiss center that everyone loves, especially kids. This is a classic American cookie using a peanut butter dough rolled in sugar, then the kisses pressed in immediately after removing from the oven.
It's common to press the kiss in too early, and it melts. If you add them too late, they don't stick and the cookie cracks. Make these your own by using different flavors of kiss, such as dark chocolate, white chocolate, or caramel. These are perfect for kids, but the sweet-and-salty contrast makes them great for all ages.
Ingredients
Method
- Preheat oven to 375°F.
- Beat shortening, peanut butter, 1/2 cup granulated sugar, and brown sugar until fluffy.
- Add egg, milk, and vanilla; mix well.
- Stir in flour, baking soda, and salt.
- Roll into 1-inch balls; coat in extra granulated sugar.
- Bake on an ungreased sheet 8 to 10 minutes.
- Immediately press a chocolate kiss into each center; cool completely.
6) Double Chocolate Brownie Cookies
Double chocolate brownie cookies are perfect for when you can't decide between a cookie and a brownie. The texture of these comes down to the ratio of fat to flour to give that chewy and crispy edge. I like to use melted dark chocolate as well as cocoa powder to give that deep chocolate flavor.
This batter tends to be very wet, like brownie batter, so you need to give it a good chill, or the cookies will spread when baking. Using granulated sugar gives that crinkly top to the cookie. My top tip is to remove them when the centers are slightly underdone. The carryover cooking will help set the cookie but keep it fudgy.
Ingredients
Method
- Preheat oven to 350°F.
- Microwave butter and 1/2 cup chocolate chips in 30-second intervals until melted and smooth; cool slightly.
- Separately whisk sugar, eggs, and vanilla; stir in melted chocolate mixture.
- Fold in flour, cocoa, baking powder, and salt.
- Stir in remaining 1/2 cup chocolate chips.
- Drop spoonfuls onto a parchment-lined baking sheet.
- Bake 10 minutes; soft centers will set as they cool.
7) Oatmeal Raisin Cookies
Oatmeal raisin is a classic cookie combo; they are chewy and can even be eaten for breakfast. I like to use rolled oats to give the cookies some real texture. You can use quick oats, but there's less chew to them.
Using brown sugar and molasses helps give the cookie moisture, while white sugar gives the cookie crispness. Soak the raisins in some warm water, and you can even add rum or bourbon for extra flavor. I like to use cinnamon, but you can also use nutmeg and cardamom.
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Ingredients
Method
- Preheat oven to 350°F.
- Cream butter and both sugars.
- Beat in egg and vanilla.
- Separately whisk flour, baking soda, cinnamon, and salt; add to wet mixture.
- Stir in oats and raisins.
- Drop rounded tablespoons onto a baking sheet.
- Bake 10 to 12 minutes, until edges are golden brown.
8) White Chocolate Macadamia Nut Cookies
White chocolate and macadamia nut cookies are simple to make, and the salty nuts balance with the sweetness of the white chocolate. Macadamias have a high fat content, which lends to their buttery flavor. The downside of this is they go bad quicker. Due to this, be careful not to overbeat these cookies, as white chocolate can scorch in the oven very easily.
I always like to make sure I take them out of the oven when they're slightly underdone. Macadamias are a bit more luxurious and a bit more curious, so these cookies are a bit more premium.
Ingredients
Method
- Preheat oven to 350°F.
- Beat butter and both sugars until smooth.
- Mix in egg and vanilla well.
- Stir in flour, baking soda, and salt until just combined.
- Fold in white chocolate chips and chopped macadamias.
- Drop spoonfuls onto a baking sheet.
- Bake 10 to 12 minutes; cool on pan a few minutes, then transfer to wire rack.
9) M&M Sugar Cookies
Everyone should know how to make a quick sugar cookie, and these M&M cookies are packed with colorful candy. The best thing about drop cookies is you don't need to chill them; you can just scoop a portion of dough and bake as is.
M&Ms tend to hold their shape better than chocolate chips and won't melt, so save the batter. You can increase the visual appeal of these by adding some M&Ms to the top before baking. Always make sure you don't overbake, as this will ruin your cookie.
Ingredients
Method
- Preheat oven to 350°F.
- Cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Mix in flour, baking soda, and salt until soft dough forms.
- Gently fold in M&M candies.
- Roll into 1-inch balls; place on a baking sheet.
- Bake 10 to 12 minutes; cool completely.
10) Cake Mix Crinkle Cookies
Cake mix crinkle cookies are super easy to make using a cake mix that you have in the cupboard. Mix that with some eggs and oil and you have your cookie base. Rolling the dough in powdered sugar before you bake gives it that crack and crinkle. These stay soft for days by using oil as the main fat, not butter. You can vary this recipe easily by using any flavor of cake mix.
Ingredients
Method
- Preheat oven to 350°F.
- Mix dry cake mix, oil, and eggs in a large bowl until thick dough forms.
- Refrigerate dough 15 minutes for easier handling.
- Place powdered sugar in a shallow bowl.
- Roll into 1-inch balls; coat generously in powdered sugar.
- Place on a baking sheet; bake 9 to 11 minutes, until puffed and crackled on top.
11) Classic Chocolate Chip Cookies
Let's start with the classic chocolate chip cookie. The key to a good cookie is using good butter. I always tend to brown my butter as it gives it a nuttier flavor. If you opt for creaming your butter instead, this will change the texture of the cookie and make it lighter and more cake-like.
For flour, I tend to use all-purpose, but you can use bread flour, which will give a chewier cookie. An important step is to not forget to chill your dough. This really helps with flavor development, anywhere from 24 to 72 hours in the fridge, and it also helps minimize spreading once in the oven.
If you want your cookies nice and soft in the middle, underbake them slightly, as they will continue to cook once you remove them from the oven. Most recipes use semi-sweet chocolate chips. I like to use chopped chocolate instead, since this gives bigger pockets of melty goodness.
Ingredients
Method
- Preheat oven to 350°F; line a baking sheet with parchment.
- Cream butter and both sugars in a large bowl until smooth.
- Beat in eggs one at a time; stir in vanilla.
- Separately combine flour, baking soda, and salt; gradually mix into wet ingredients.
- Fold in chocolate chips.
- Drop rounded tablespoons onto prepared sheet.
- Bake 10 to 12 minutes, until edges are golden. Cool on pan 5 minutes; transfer to wire rack.
12) Chewy Molasses Cookies
Molasses cookies stay soft in the jar, and these are always chewy. Black strap molasses is stronger in flavor and more bitter, so pick depending on preference. The classic spice mix uses ginger, cinnamon, and cloves, but you can also use other spices. The key to the softness of these cookies is the molasses, as it tends to hold moisture.
Rolling the cookies in granulated sugar before you bake gives that lovely crinkled, crisp exterior. The most common mistake is to overbake them. Always remove them when they look a little underdone, as they will continue to cook with the carryover heat. Keep these in a sealed container to maintain the chewiness.
Ingredients
Method
- Preheat oven to 350°F.
- Cream butter and 1 cup sugar; mix in molasses and egg well.
- Separately whisk flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add dry ingredients to wet.
- Roll dough into balls; coat in granulated sugar.
- Place on a baking sheet; bake 10 to 12 minutes.
13) Lemon Drop Cookies
Lemon drop cookies are a favorite of mine as they are so different from the standard chocolate variety of cookie. The flavor in these comes from using both the zest of the lemon and the juice, but it's the zest that packs the most citrusy flavor. You can coat these in powdered sugar for that lemon drop candy look.
These tend to be light in texture because the butter is creamed and overmixing is avoided, which prevents gluten formation. I always like to roll these cookies in powdered sugar to get that cracked and crinkled effect. These cookies are visually stunning in their yellow color, which is always different from the darker chocolate varieties.
Ingredients
Method
- Preheat oven to 350°F.
- Beat butter and sugar until fluffy.
- Mix in egg, lemon juice, zest, and vanilla until combined.
- Stir in flour, baking powder, and salt.
- Drop rounded tablespoons onto a parchment-lined baking sheet.
- Bake 10 to 12 minutes, until edges just start turning golden.
14) Thumbprint Jam Cookies
Thumbprint jam cookies are perfect for using up a leftover jam, and they are lovely and buttery. They use our standard shortbread-type dough, with butter and sugar creamed together. I like to always add egg yolk and vanilla to keep them soft and improve the texture and flavor. You can press the thumbprint in before or after baking, and it is used to fill with jam. I always prefer raspberry, but strawberry works too, or any other thick jam or preserve. Just make sure it is thick, as a thin one will not work here.
You can add the jam before baking, and it will set into the cookie. If you want to preserve the flavor and keep the freshness, you can add it after it is baked. My top tip is to be careful when adding the jam if you're baking it in, as it can bubble over if you use too much, ruining the appearance of the cookies. Chill your dough for at least 30 minutes to prevent the cookies from spreading when baked.
Ingredients
Method
- Preheat oven to 350°F.
- Cream butter and sugar; beat in yolks and vanilla.
- Mix in flour and salt until crumbly; bring dough together with hands.
- Roll into 1-inch balls; place on a baking sheet.
- Press an indent into each with your thumb or a measuring spoon’s back.
- Fill each with about half a teaspoon jam.
- Bake 12 to 14 minutes, until edges are lightly browned.
15) Kitchen Sink Cookies
Kitchen sink cookies are all about that lovely combination of sweet and saltiness, and they can be very addictive. They're called kitchen sink because you can throw in just about whatever you like, such as chips, chocolate, oats, or even pretzels. Always remember that the sweet and salt contrast is the most appealing aspect of these cookies and helps to balance the sweetness.
Texture is also so important in a cookie, so don't forget to use ingredients that add crunch, too. Just be careful not to use too many wet ingredients, as this can increase the hydration of the dough, which means your cookies will spread.
I love these cookies because they're so easy to customize, and they're a great way to use up leftover ingredients from the pantry.
Ingredients
Method
- Preheat oven to 350°F.
- Cream butter and both sugars until smooth.
- Beat in egg and vanilla.
- Stir in flour, baking soda, and salt.
- Fold in chocolate chips, crushed pretzels, and toffee bits.
- Drop spoonfuls onto a baking sheet.
- Bake 10 to 12 minutes; cool on pan 5 minutes, then transfer to wire rack.
