Happy National Cookie Day! Here are ten delicious recipes you and your family are sure to love.
Nauvoo’s Scovil Bakery Gingerbread Cookie Recipe
The Scovil Bakery is a favorite stop for visitors to come to during their trip to Historic Nauvoo. You can see the baking equipment of the 1840s and get free gingerbread cookies! You can also get a print-out of the original recipe still used to create the gingerbread. Click here to get it!
Using Jello gelatin adds bright colors and fun flavors to regular cookies. They are super easy to make and can be used for almost any event. We suggest red and green for the holidays. Get the recipe here.
This recipe is great to do with kids and teens. While there are a lot of versions of this recipe floating around, we love the printables that come with this particular recipe here. Use the scriptures to figure out what ingredients are needed and then mix them all together!
Knockoff Swig Sugar Cookies
If you don’t know, Swig is a famous soda shop in Utah known for their delicious sugar cookies with frosting. Luckily, you can make your own at home by following the recipe here.
You can use your favorite recipe for this one…but you’ll need one of these cool CTR shield cookie cutters! You can get them here and they even have cookie cutters in the shape of the Salt Lake City Temple.
Ifs, Ands, and Nuts Cookies
Take your family on a historical journey—by way of their taste buds! In this latest collection of recipes, the chefs at the Lion House step back in time to re-create favorite dishes enjoyed by the Presidents of the Church through the years. Here is the classic recipe for Ifs, Ands, and Nuts Cookies.
-2 cups flour
-2 teaspoons baking soda
-1 cup butter
-1 1/2 cups packed brown sugar
-1/2 cup granulated sugar
-1 1/4 cups chunky peanut butter
-1 cup chopped, unsalted, twice-roasted peanuts
-2 1/2 cups semisweet chocolate chips
-1 cup peanut butter chips
Preheat oven to 350 degrees F. Do not grease cookie sheet.
Sift together the flour and baking soda. Set aside. Beat butter, sugars, and peanut butter in a separate bowl until fluffy. Add eggs and dry ingredients and mix well. Stir in peanuts, chocolate chips, and peanut butter chips. Shape into small balls and place on an ungreased cookie sheet. Flatten with a glass dipped in sugar or make a crisscross with a fork. Bake 8 to 10 minutes. Makes 2 1/2 dozen cookies.
These cookies are old-fashioned cookies that have been around forever! They are perfect for Christmas. Just wait till you taste these cherry-filled cookies rolled up in Santa’s whiskers (coconut). They are a nice addition for gifts on a plate. Get more festive recipes like this one here.
-1/2 cup butter, softened
-1/2 cup granulated sugar
-1 large egg, beaten
-1 tablespoon milk
-1/2 teaspoon pure vanilla extract
-1 1/2 cups flour
-1/4 cup dried cranberries, finely chopped
-1/4 cups pecans, finely chopped
-1/2 cup sweetened coconut flakes
In a large mixing bowl, beat together butter, sugar, and egg until creamy and fluffy. Add in milk and vanilla. Slowly add in flour 1/2 cups at a time and stir well with each new addition. Fold in chopped cranberries and pecans. Divide dough and shape into two 7-inch rolls. Roll in coconut, wrap in wax paper, and chill for several hours. Preheat oven to 375 degrees F. Cut into 1/4-inch slices. Place on an ungreased baking sheet and bake for 10-12 minutes or until done.
White Chocolate Raspberry Cheesecake Cookies
These amazing raspberry cheesecake cookies taste like they came from a bakery, but you can make them right in the comfort of your own home. They are delicious! Want more recipes like this one from the Six Sisters? Check this out.
-4 ounces cream cheese, softened
-1/2 cup (1 stick) butter, softened
-2 tablespoons shortening
-1/2 cup brown sugar
-2 (7-ounce) boxes “Jiffy” Raspberry Muffin Mix
-3/4 cups all-purpose flour
-1 1/2 cups white chocolate chips
Preheat oven to 350 degrees F. Coat baking sheets with nonstick cooking spray. In a large mixing bowl, beat together cream cheese, butter, shortening, and brown sugar until just combined. Add the eggs one at a time, beating after each addition. Fold in muffin mix and flour until combined. Stir in white chocolate chips and chill dough in the refrigerator for at least 30 minutes. Roll dough into 1-inch balls and place on baking sheets. Bake 10 to 12 minutes, or just until the edges are golden brown.
Coco-Nutty Chocolate Chips Cookies, Raw or Baked
If you take the baked route, these cookies are almost instant gratification for a sweet chocolate craving. Either baked or raw, you don’t have to wrestle with a lot of guilt when eating these sugar-free, oil-free, and grain-free treats. What do you crave? Salty, sweet, spicy? Or comforting, crunchy, chocolatey? Popular blogger and food photographer Annie Oliverio will teach you exactly how to get the flavors and textures you crave from foods your body loves.
-1 cup walnuts
-6 Medjool dates, pitted and chopped
-1/2 cup unsweetened applesauce
-1/4 cup almond butter
-1 tsp. vanilla extract
-Pinch of sea salt
-1/2 cup flaxseed meal
-1/4 cup unsweetened coconut flakes (small shreds)
-1/2 tsp. baking soda (for the baked version ONLY)
-1/3 cup stevia-sweetened semi-sweet vegan chocolate chips or regular semi-sweet vegan chocolate chips
Add the walnuts and dates to the bowl of a food processor and pulse a few times just to break them into smaller chunks. Add the applesauce, almond butter, vanilla extract and salt and process until mostly smooth – but to the point where you can still see small pieces of walnuts.
In a large bowl, whisk together the flaxseed meal and the coconut flakes – and the baking soda only if you are baking the cookies. Scrape the walnut-date mixture into the flaxseed meal mixture and stir thoroughly. You don’t want to have any clumps of dry flaxseed meal. Stir in the chocolate chips.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat and using a 1/4 cup measure, scoop up some dough, pat it down into the measuring cup and then tap the cup on the palm of your hand so that the dough falls out. Place it on the parchment paper, flatten and neaten up the edges. The cookies should be about 1 1/2 to 2 inches in diameter. Continue with the remaining dough. Bake for 10 minutes and then carefully flip the cookies over and bake for an additional five minutes. The cookies should be firm but still feel soft. Let them cool on the pan for a few minutes before placing them in an air-tight container. Store in an air-tight container.
Baptism Press & Print Cookie Cutter
Make your cookies extra fun with this easy press and print embossing kit. Just cut the cookie, press down the pattern, and then bake and enjoy! Each kit comes with three different patterns so you can mix and match your favorites. Get it here!