Drop Cookies Archives - Cookies for Days

Neapolitan Cookies

Karli — Fri, 06 Mar 2026 15:42:05 +0000

Inspired by the ice cream, these Neapolitan Cookies are sweet with the most perfect sugar cookie texture. With chocolate, vanilla, and strawberry mix in the dough, they are extra soft and totally gorgeous!

Neapolitan Cookie Recipe

I’ve always been a fan of Neapolitan ice cream and these cookies absolutely do it justice! Because the dough is separated rather than mixed all together, you get 3 unique flavors all in one and it is AMAZING. The pudding mix flavors the cookies but also gives the cookies an incredible chew, ultra softness, and slightly granular sugar crunch. Beyond that, it might be the cutest cookie I’ve ever made.

A quick note: these cookies contain 3 types of instant pudding mix to create the iconic neapolitan flavor profile. But you won’t use the entirety of any of the pudding mixes. Here’s the good news though – you can store the leftover mix in an airtight container for up to 6 months, meaning you can make these now and later without being wasteful.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Salted butter, softened – I use salted butter in my bakes, but you can totally sub in unsalted butter if you’d like. I just recommend adding an extra pinch of salt to the dough if you make the swap.
Brown sugar
Granulated sugar
Egg + 1 yolk – The extra egg yolk will help these cookies be rich and thick/fudgy.
Vanilla – This is truly the flavor backbone of these cookies. Don’t skip it!
All-purpose flour
Baking soda
Salt
Vanilla instant pudding mix – You will use about half of a 3.4oz box.
Chocolate instant pudding mix – Again, half of a 3.4oz box here!
Strawberry instant pudding mix – I used Royal brand Strawberry Fresa pudding. If you cannot find Strawberry pudding mix, you can use 1 tsp of strawberry extract or emulsion and 3-4 Tbsp of flour, mixed together until it is no longer sticky in its place.
Pink gel food coloring
Granulated sugar, for rolling

How to Make Neapolitan Cookies

Preheat the oven to 350°F (180°C).
In the bowl of your stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Scrape down the sides of the bowl and add in the egg, yolk, and vanilla extract. Mix until well combined.
Add the flour, baking soda, and salt and mix until combined. This should make 3 cups of dough.
Divide the dough into three equal portions (about 1 cup each). Leave one portion in the mixer.
Add vanilla pudding mix and mix until combined. Remove and keep separate.
Place the second portion of dough in the mixer and add chocolate pudding mix and combine. Remove and keep separate, then wipe the bowl clean.
Place the final portion of dough in the mixer and add the strawberry pudding mix to combine. Add pink gel food coloring until the desired color is reached.
With a 2 tsp scoop, portion out all of the dough, finishing one color before moving onto the next.
Press one scoop of each color side by side into a #40 scoop. Release and roll the dough in granulated sugar.
Arrange on a parchment lined baking sheet at least 2” apart. Bake at 350°F (180°C) for 8-10 mins, or until the tops are no longer glossy.
Allow the cookies to cool on the baking sheet for 5-10 mins before moving to a cooling rack to cool completely.
Store in an airtight container at room temperature for 3-5 days. Enjoy!

How should I store these cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies?

Yes! You can freeze these cookies for up to 3 months! I recommend placing all cooled cookies onto a cookie sheet and then placing the entire cookie sheet into the freezer to ‘flash freeze’ until they start to harden slightly. Move the cookies to a ziptop bag or airtight container.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a 2 tsp scoop and a #40 scoop.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.

More Pudding Mix Faves

Neapolitan Cookies

Course Dessert

Keyword neapolitan cookies

Prep Time 35

Cook Time 10

Servings small cookies

Calories 69kcal

Ingredients

1 cup (222g) salted butter, softened
2/3 cup (162g) brown sugar
2/3 cup (152g) granulated sugar
1 egg + 1 yolk
1 Tbsp vanilla
2 1/3 cups (354g) all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
3 Tbsp vanilla instant pudding mix (about half of a 3.4 oz box)
3 Tbsp chocolate instant pudding mix (about half of a 3.4 oz box)
3 Tbsp strawberry instant pudding mix (about half of a 3.4 oz box)
Pink gel food coloring
Granulated sugar, for rolling

Instructions

Preheat the oven to 350°F (180°C).
In the bowl of your stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
1 cup (222g) salted butter, softened, 2/3 cup (162g) brown sugar, 2/3 cup (152g) granulated sugar
Scrape down the sides of the bowl and add in the egg, yolk, and vanilla extract. Mix until well combined.
1 egg + 1 yolk, 1 Tbsp vanilla
Add the flour, baking soda, and salt and mix until combined. This should make 3 cups of dough.
2 1/3 cups (354g) all-purpose flour, 1 1/2 tsp baking soda, 1/2 tsp salt
Divide the dough into three equal portions (about 1 cup each). Leave one portion in the mixer.
Add vanilla pudding mix and mix until combined. Remove and keep separate.
3 Tbsp vanilla instant pudding mix
Place the second portion of dough in the mixer and add chocolate pudding mix and combine. Remove and keep separate, then wipe the bowl clean.
3 Tbsp chocolate instant pudding mix
Place the final portion of dough in the mixer and add the strawberry pudding mix to combine. Add pink gel food coloring until the desired color is reached.
3 Tbsp strawberry instant pudding mix, Pink gel food coloring
With a 2 tsp scoop, portion out all of the dough, finishing one color before moving onto the next.
Press one scoop of each color side by side into a #40 scoop. Release and roll the dough in granulated sugar.
Granulated sugar, for rolling
Arrange on a parchment lined baking sheet at least 2” apart. Bake at 350°F (180°C) for 8-10 mins, or until the tops are no longer glossy.
Allow the cookies to cool on the baking sheet for 5-10 mins before moving to a cooling rack to cool completely.
Store in an airtight container at room temperature for 3-5 days. Enjoy!

Nutrition

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The post Neapolitan Cookies appeared first on Cookies for Days.

Pistachio Pudding Cookies

admin — Thu, 19 Feb 2026 15:48:02 +0000

These Pistachio Pudding Cookies have the most perfect sugar cookie texture! With pistachio pudding mix in the dough, these cookies are extra soft and stuffed with white chocolate chips and finished with a crushed pistachio topper.

Pistachio Cookie Recipe

I have seriously fallen in love with these Pistachio Cookies! They are sweet and nutty and taste just like the ice cream we love. The pudding in the dough makes the cookies so soft and gives the cookies the best little sugar granual texture. It has a great nutty undercurrent and the addition of the white chocolate is an immaculate compliment. The pudding mix also colors the cookies, making them the cutest green. So yes, they’re perfect for St. Patrick’s Day (but I bet you’ll find lots of excuses to make them).

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Salted butter, softened – I like to use salted butter in my bakes. You can sub in unsalted butter, just add an extra pinch (like ¼ tsp) of salt to the dough.
Brown sugar
Granulated sugar
Egg
Vanilla extract – The vanilla gives these cookies such a nice depth of flavor.
All-purpose flour
Instant pistachio pudding mix – The pudding mix will help sweeten and soften these cookies. Perfection.
Baking soda
White chocolate chips – Trust me on this one, the white chocolate chips add such a delightful surprise to these cookies.
Chopped pistachios – I use lightly salted, unroasted pistachios!

How to Make Pistachio Cookies

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.
Scrape down the sides of the bowl and add in the egg and vanilla. Mix until well incorporated.
Next, add in the flour, pudding mix, and baking soda. Mix until a soft dough forms.
Gently fold in the white chocolate chips until evenly dispersed.
Portion out your dough using a # 24 scoop (about 3 Tbsp).
Press the top of each cookie dough ball into the chopped pistachios and then press extra white chocolate chips on top, if desired.
Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the tops no longer look glossy.
Allow the cookies to cool for 5 minutes on the pan before moving to a cooling rack.
Store in an airtight container on the counter for 3-5 days. Enjoy!

How should I store these cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies?

Yes! Once the cookies are cooled, place in a ziptop bag or an airtight container and freeze for up to 3 months. When you’re ready to enjoy, allow them to thaw, reheat quickly in the microwave or pop in the oven at 350°F for 5 minutes.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop for these cookies!

Nutty Favorites

Pistachio Pudding Cookies

These Pistachio Pudding Cookies have the most perfect sugar cookie texture! With pistachio pudding in the dough, these cookies are extra soft and stuffed with white chocolate chips and finished with a crushed pistachio topper.

Course Dessert

Keyword pistachio cookies

Prep Time 20

Cook Time 9

Servings small cookies

Calories 122kcal

Ingredients

3/4 cup (167g) salted butter, softened
1/2 cup (123g) brown sugar
1/2 cup (115g) granulated sugar
1 egg
1 Tbsp vanilla extract
1 3/4 cups (266g) all-purpose flour
1 (3.4 oz) box instant pistachio pudding mix
1 tsp baking soda
1 cup (200g) white chocolate chips
1/2 cup chopped pistachios

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.
3/4 cup (167g) salted butter, softened, 1/2 cup (123g) brown sugar, 1/2 cup (115g) granulated sugar
Scrape down the sides of the bowl and add in the egg and vanilla. Mix until well incorporated.
1 egg, 1 Tbsp vanilla extract
Next, add in the flour, pudding mix, and baking soda. Mix until a soft dough forms.
1 3/4 cups (266g) all-purpose flour, 1 (3.4 oz) box instant pistachio pudding mix, 1 tsp baking soda
Gently fold in the white chocolate chips until evenly dispersed.
1 cup (200g) white chocolate chips
Portion out your dough using a # 24 scoop (about 3 Tbsp).
Press the top of each cookie dough ball into the chopped pistachios and then press extra white chocolate chips on top, if desired.
1/2 cup chopped pistachios
Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the tops no longer look glossy.
Allow the cookies to cool for 5 minutes on the pan before moving to a cooling rack.
Store in an airtight container on the counter for 3-5 days. Enjoy!

Nutrition

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Birthday Cookies

admin — Mon, 16 Feb 2026 18:19:16 +0000

Birthday cake flavor x soft chewy cookies = the best celebratory treat! Dotted with sprinkles, these birthday cookies are the new birthday cake.

Birthday Cookies Recipe

Not a fan of cake? You still deserve a celebratory treat on your birthday! And this Birthday Cookie absolutely brings the partay. It is beyond soft with the most perfect chewy texture that you’re hoping for whenever you bite into a sugar cookie. BUT this isn’t just your normal sugar cookie. It has cake batter flavoring in the dough, giving it the best birthday cake taste (just in a superior form). The cookie is also dotted with melty white chocolate chips and sprinkled with colorful sprinkles.

TL;DR: skip the cake, the cookie is better.

These celebratory cookies are festive, fun, and delicious. I love making these quick treats for everything from parties to simple gatherings at the park. And as a special gift to you, these cookies can be customized to any occasion just by switching up the color of the sprinkles you’re using.

Ingredients

*You can find exact quantities and instructions for making these beauties in the recipe card at the bottom of this post!

Salted butter, softened – I always use salted butter, but you can use unsalted and add an extra pinch of salt to the dough.
Margarine, softened – The combo of the margarine + butter will give these cookies a superrrr soft interior and a slightly buttery crisp edge (yes, please).
Granulated sugar – In addition to the sugar in the dough, you will want a little extra to roll the cookies in.
Egg
Light corn syrup – A key ingredient to getting these cookies very chewy.
Cake batter flavoring – I LOVE Cake batter flavor so much that I have actually made and sell my own! I use 1 1/2 tsp of it. It can be purchased on my shop website for under $10. Buy your own Cake Batter Flavor Here!
All-purpose flour
Baking soda
Salt
Sprinkles – I like to buy my sprinkles from the bakery section at my local grocery store. They let me customize the colors + mixes.
White chocolate chips

How to Make Birthday Sugar Cookies

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Cream together the butter, margarine and granulated sugar until smooth.
Scrape down the sides of the bowl and add the egg, corn syrup and cake batter flavoring. Mix until well combined.
Next, add the all-purpose flour, baking soda, and salt. Mix until a soft dough forms.
Finally, add in the sprinkles and white chocolate chips and mix until evenly distributed.
Portion out the cookie dough into equal sized portions. For small cookies, use a #40 scoop or 1 ½ Tbsp of dough. For larger cookies, use a #24 scoop or 3 Tbsp of dough.
Bake at 350°F until the cookies spread and no longer look wet and glossy in the center. For the small cookies, about 7-9 minutes. For the larger cookies, 9-11 minutes. Allow the cookies to cool on the pan for 10 minutes before transferring to a cooling rack.
Store in an airtight container for up to 3 days. Enjoy!

Cookie storage

Once cooled, store your cookies in an airtight container on the counter for up to 3 days!

Can I freeze these cookies?

Yes! You can freeze these cookies for up to 3 months. I usually just put them in a ziptop bag, but you can use an airtight container or even vacuum seal them!

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. For the smaller cookies, I used a #40 scoop and for the larger cookies I used a #24 scoop.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.

Recipes Like Birthday Cake Cookies

Birthday Cookies

Birthday cake flavor x soft chewy cookies = the best celebratory treat! Dotted with sprinkles, birthday cookies are the new birthday cake.

Course Dessert

Cuisine American

Keyword Birthday cake cookies

Prep Time 15

Cook Time 8

Servings cookies

Calories 174kcal

Ingredients

1/2 cup (111g) salted butter, softened
1/2 cup (111g) margarine, softened
1 1/4 cup (288g) granulated sugar + more for rolling
1 egg
2 Tbsp light corn syrup
1 tsp cake batter flavoring
2 1/2 cups (380g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (107g) sprinkles
1/2 cup (100g) white chocolate chips

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Cream together the butter, margarine and granulated sugar until smooth.
1/2 cup (111g) salted butter, softened, 1/2 cup (111g) margarine, softened, 1 1/4 cup (288g) granulated sugar + more for rolling
Scrape down the sides of the bowl and add the egg, corn syrup and cake batter flavoring. Mix until well combined.
1 egg, 2 Tbsp light corn syrup, 1 tsp cake batter flavoring
Next, add the all-purpose flour, baking soda, and salt. Mix until a soft dough forms.
2 1/2 cups (380g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt
Finally, add in the sprinkles and white chocolate chips and mix until evenly distributed.
1/2 cup (107g) sprinkles, 1/2 cup (100g) white chocolate chips
Portion out the cookie dough into equal sized portions. For small cookies, use a #40 scoop or 1 ½ Tbsp of dough. For larger cookies, use a #24 scoop or 3 Tbsp of dough.
Bake at 350°F until the cookies spread and no longer look wet and glossy in the center. For the small cookies, about 7-9 minutes. For the larger cookies, 9-11 minutes. Allow the cookies to cool on the pan for 10 minutes before transferring to a cooling rack.
Store in an airtight container for up to 3 days. Enjoy!

Nutrition

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The post Birthday Cookies appeared first on Cookies for Days.

Cake Batter Oreo Fluff Cookies

admin — Tue, 06 Jan 2026 14:02:39 +0000

This is not your typical soft cake batter-flavored sugar cookie. It’s better! Stuffed with crushed Oreos AND marshmallow fluff, it’s honestly my dream cookie.

Dream Cookie Recipe

Okay, let’s get this out in the open first: the name is a lot. But what do you recommend naming a cookie that has:

An insanely soft/chewy sugar cookie base that is also CAKE BATTER FLAVORED
Crushed Oreo cookies dotted throughout (yum.)
Marshmallow fluff marbled throughout the dough

I mean, it’s kind of impossible to give these dreamers a succinct name without leaving out one of the very good, very delicious parts. For now, we’ll just go with Cake Batter Oreo Fluff Cookies.

More seriously, these cookies are a spin-off of my Snowdrift Cookies that were originally inspired by Dairy Queen’s new Snowdrift Blizzard. I talked about the process on Youtube, if you’re interested in learning more about that. TL;DR: The originals have a two-tone, two flavor frosting medley that is really good, should you feel the desire to check that out.

But don’t worry – these cookies alone are extremely drool-worthy and will probably visit you in your dreams for months after the first bite.

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post.

Salted butter, softened – I use salted butter in my recipes, but you can sub in unsalted butter. I would recommend adding a pinch of salt to the dough if you make the switch!
Granulated sugar
Egg + 1 egg yolk – The extra yolk will help these cookies be ultra chewy and rich.
Cake batter flavoring – Even with all of the extra add-ins, the cake batter flavoring really steals the show in these cookies. I used the cake batter flavoring from my line and it is perfection in these.
All-purpose flour
Baking powder
Crushed Cookies & Cream Cookies – You can use Oreos or store brand cookies, both will work. Just leave the cream in!
Marshmallow fluff – You’ll use about half of a 7oz jar.

How to Make Cake Batter Oreo Fluff Cookies

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
Scrape the sides of the bowl and add in the eggs and cake batter flavoring. Mix until incorporated.
Next, add the flour and baking powder and mix until a soft dough forms.
Now you will add the crushed cookies and cream cookies and mix just long enough to incorporate evenly into the dough.
Next, scoop the marshmallow fluff into heaping tablespoon scoops and drop into the mixer one at a time, gently mixing after each scoop. You want ribbons of marshmallow in the dough, so do not overmix.
Scoop out your dough using a #24 cookie scoop (approx 3 Tbsp of dough) and flatten just slightly prior to baking.
Arrange on your prepared baking sheet and bake at 350° F for 10-12 minutes, or until the cookies no longer look wet and glossy.
Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling to room temp.
Enjoy!

Cookie Storage

Once cooled, store your cookies in an airtight container on the counter for 3 days! These cookies also freeze really well (baked and as dough!) and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies and how to freeze cookie dough if you want step by step instructions!

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for saving you from arm aches.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 for these cookies.

Killer Cake Batter Treats

Cake Batter Oreo Fluff Cookies

This is not your typical soft cake batter-flavored sugar cookie. It’s better! Stuffed with crushed Oreos AND marshmallow fluff, it’s honestly my dream cookie.

Course Dessert

Keyword cake batter cookies, cake batter oreo fluff cookies

Prep Time 30

Cook Time 10

Servings cookies

Calories 75kcal

Ingredients

3/4 cup (167g) salted butter, softened
3/4 cup (173g) granulated sugar
1 egg + 1 egg yolk
3/4 tsp cake batter flavoring
2 1/4 cups (342g) all-purpose flour
1 1/2 tsp baking powder
10 cookies and cream cookies, crushed
1/2 cup marshmallow fluff

Instructions

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
3/4 cup (167g) salted butter, softened, 3/4 cup (173g) granulated sugar
Scrape the sides of the bowl and add in the eggs and cake batter flavoring. Mix until incorporated.
1 egg + 1 egg yolk, 3/4 tsp cake batter flavoring
Next, add the flour and baking powder and mix until a soft dough forms.
2 1/4 cups (342g) all-purpose flour, 1 1/2 tsp baking powder
Now you will add the crushed cookies and cream cookies and mix just long enough to incorporate evenly into the dough.
10 cookies and cream cookies, crushed
Next, scoop the marshmallow fluff into heaping tablespoon scoops and drop into the mixer one at a time, gently mixing after each scoop. You want ribbons of marshmallow in the dough, so do not overmix.
1/2 cup marshmallow fluff
Scoop out your dough using a #24 cookie scoop (approx 3 Tbsp of dough) and flatten just slightly prior to baking.
Arrange on your prepared baking sheet and bake at 350° F for 10-12 minutes, or until the cookies no longer look wet and glossy.
Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling to room temp.
Enjoy!

Nutrition

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The post Cake Batter Oreo Fluff Cookies appeared first on Cookies for Days.

Orange Sweet Roll Cookie

Karli — Fri, 19 Dec 2025 18:01:40 +0000

These Orange Sweet Roll Cookies taste just like Christmas! Sweet and tangy cinnamon/orange filling swirled in a delectable chewy cookie and topped with an orange glaze drizzle.

Orange Sweet Roll Cookies

Home has never tasted (or smelled) sweeter! These sweet orange roll inspired cookies are comfy and cozy and just really yummy. The base of this cookie is an ultra chewy orange sugar cookie that is swirled with actual bits of cinnamon orange roll filling (complete with zest). To really seal the sweet roll illusion, we top this cookie with a drizzle of orange-flavored glaze that takes these to another level.

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post.

Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Margarine, softened (80% vegetable oil) – You can use all butter if needed, just know that the cookies won’t have that buttery crisp finish.
Granulated sugar
Egg
Light corn syrup – Corn syrup will give the cookie a chewy texture. You can omit the corn syrup, if needed, just note that the cookies won’t spread quite as much and they won’t be as chewy.
Orange extract – This gives these cookies some of the best orange-y flavor! I used my Orange flavoring to make sure it didn’t taste artificial.
All-purpose flour
Baking soda
Salt

Orange Zest Filling:

Orange zest (about 2 oranges)
Butter, partially melted
Brown sugar
Granulated sugar
Ground cinnamon
All-purpose flour – The flour will thicken the orange filling just a bit so it doesn’t totally melt out while baking.

Glaze:

Butter, softened
Vegetable shortening – This will help the icing to crust and harden slightly.
Powdered sugar
Orange juice – I used the fresh juice from the orange I zested.

How to Make Orange Roll Cookies

Orange Zest Filling

Preheat the oven to 350° F (180°C). Line two baking sheets with either parchment paper or a silicone baking mat. Set aside.
Make the Orange Zest Filling by adding the brown sugar, granulated sugar and orange zest to a bowl and rub together with your fingers for a minute or two. This will wake up the zest a little and get that flavor activated.
Add in the partially melted butter, flour and cinnamon. Mix until combined.
Spread on a parchment lined baking sheet about 1/4″ thick. Freeze while you make the dough.

Cookie Dough + Baking

In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
Scrape the sides of the bowl and add in the egg, corn syrup and orange extract. Mix until well combined.
Add the flour, baking soda and salt. Mix until a soft dough forms.
Remove the orange zest filling from the freezer and chop into 1/4-1/2 inch squares.
Add the frozen filling to the mixer and pulse the mixer just a few times to distribute the pieces in the dough. Do not mix so much that everything is completely combined, we want there to be swirls and chunks of filling.
Portion out the cookie dough using a cookie scoop for uniform sized cookies. For small cookies, use 1 1/2 Tbsp of dough (#40 scoop) for large cookies, use 3 Tbsp of dough (#24 scoop).
Bake at 350°F until the cookies spread, flatten and are no longer glossy on top. For small cookies, bake 9-11 minutes and for larger cookies, bake 11-13 minutes.
While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
Add the powdered sugar and orange juice and mix until a smooth glaze forms. Add in extra juice to thin out, if needed. Set aside
Remove cookies from the oven, and reshape using a cookie ring or the back of a spoon if needed. The more orange zest filling in each cookie, the more these tend to spread.
Allow the cookies to cool slightly on the pan and then drizzle the tops with the glaze. If your glaze hardens in the bowl in between batches, pop in the microwave for 5-10 seconds and mix.
Sprinkle with additional orange zest before the glaze sets, if desired.
Allow the cookies to cool completely and enjoy!

How to store Orange Roll Cookies

These cookies can be stored at room temperature! Allow them to cool completely and then store in an airtight container. These are best enjoyed within 3 days.

You can also freeze these cookies! Let them cool entirely and then place in a ziptop bag. Freeze for up to 3 months.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #40 for the smaller cookies and a #24 for the larger!

Keep the yummy times rolling!

Orange Sweet Roll Cookie

These Orange Sweet Roll Cookies taste just like Christmas! Sweet and tangy cinnamon/orange filling swirled in a delectable chewy cookie and topped with an orange drizzle.

Course Dessert

Keyword orange roll cookies

Prep Time 30

Cook Time 9

Servings small cookies

Calories 79kcal

Ingredients

1/2 cup salted butter, softened
1/2 cup margarine, softened (80% vegetable oil)
1 1/4 cup granulated sugar
1 egg
2 Tbsp light corn syrup
½ tsp orange extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Orange Zest Filling:

1/2 Tbsp orange zest (about 2 oranges)
1/4 cup butter, partially melted
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1 1/2 Tbsp all-purpose flour

Glaze:

2 Tbsp softened butter
1/2 Tbsp vegetable shortening
3/4 cup powdered sugar
4 Tbsp+ orange juice

Instructions

Preheat the oven to 350° F (180°C). Line two baking sheets with either parchment paper or a silicone baking mat. Set aside.
Make the Orange Zest Filling by adding the brown sugar, granulated sugar and orange zest to a bowl and rub together with your fingers for a minute or two. This will wake up the zest a little and get that flavor activated.
1/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 Tbsp orange zest (about 2 oranges)
Add in the partially melted butter, flour and cinnamon. Mix until combined.
1/4 cup butter, partially melted, 1 1/2 Tbsp all-purpose flour, 1/2 tsp ground cinnamon
Spread on a parchment lined baking sheet about 1/4″ thick. Freeze while you make the dough.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
1/2 cup salted butter, softened, 1/2 cup margarine, softened (80% vegetable oil), 1 1/4 cup granulated sugar
Scrape the sides of the bowl and add in the egg, corn syrup and orange extract. Mix until well combined.
1 egg, 2 Tbsp light corn syrup, ½ tsp orange extract
Add the flour, baking soda and salt. Mix until a soft dough forms.
2 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt
Remove the orange zest filling from the freezer and chop into 1/4-1/2 inch squares.
Add the frozen filling to the mixer and pulse the mixer just a few times to distribute the pieces in the dough. Do not mix so much that everything is completely combined, we want there to be swirls and chunks of filling.
Portion out the cookie dough using a cookie scoop for uniform sized cookies. For small cookies, use 1 1/2 Tbsp of dough (#40 scoop) for large cookies, use 3 Tbsp of dough (#24 scoop).
Bake at 350°F until the cookies spread, flatten and are no longer glossy on top. For small cookies, bake 9-11 minutes and for larger cookies, bake 11-13 minutes.
While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
2 Tbsp softened butter, 1/2 Tbsp vegetable shortening
Add the powdered sugar and orange juice and mix until a smooth glaze forms. Add in extra juice to thin out, if needed. Set aside
3/4 cup powdered sugar, 4 Tbsp+ orange juice
Remove cookies from the oven, and reshape using a cookie ring or the back of a spoon if needed. The more orange zest filling in each cookie, the more these tend to spread.
Allow the cookies to cool slightly on the pan and then drizzle the tops with the glaze. If your glaze hardens in the bowl in between batches, pop in the microwave for 5-10 seconds and mix.
Sprinkle with additional orange zest before the glaze sets, if desired.
Allow the cookies to cool completely and enjoy!
Store in an airtight container at room temperature.

Nutrition

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Red Velvet Cake Mix Cookies

admin — Fri, 05 Dec 2025 14:57:35 +0000

Red Velvet has never tasted so good! Soft, chewy, and slightly cakey, these Red Velvet Cake Mix Cookies are dotted with white sprinkles and are the deadly combo of irresistible and easy.

Red Velvet Cake Cookies

We’ll start with the obvious: these cookies are stunners. The deep red coloring paired with the bright white sprinkles? I’m obsessed. But they’re so much more than how they look. These beauties are really, really good. Red Velvet cake mix cookies are the perfect mix of chocolate and vanilla with a texture that other cookies can only dream of achieving. They’re soft. chewy. cakey. ALL of the good things! Add to the list of their accolades that they’re ridiculously easy to mix up? And well, you’ve got a serious winner.

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post.

Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Granulated sugar
Eggs
Vanilla extract – I used the Pure Vanilla Extract from my super-strength line. It adds depth of flavor that is unmatched.
Boxed red velvet cake mix – Any brand you’d like. You will not add the ingredients called for on the box, just the cake mix!
All-purpose flour
White sprinkles – I got my sprinkles from the bakery of my local grocery store! They’re so much more affordable and you can customize the colors more easily.

How to Make Red Velvet Cake Mix Cookies

Preheat the oven to 350°F (180°C).
In a bowl, cream together the butter and sugar for 1 minute. I usually do this with a stand mixer or an electric hand mixer.
Add in the eggs and vanilla. Once combined, add in the cake mix and flour. Mix until a soft dough forms. Fold in the white sprinkles.
Divide the dough into 3 Tbsp portions and arrange on a parchment or silicone lined cookie sheet.
Bake for 9-11 minutes or until the cookies spread slightly and no longer look wet. Allow to cool on the pan for 3-5 minutes before transferring to a wire cooling rack. Enjoy!

*A note about how I scooped these to get the rimmed/domed look: I used two #40 scoops of dough! I scooped the first ball onto the cookie sheet and then pressed the second scoop of dough directly onto the first, releasing the ball into the center. Then I baked like normal (9-11 minutes).

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used 2 scoops from my #40 for these!
Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. This Hand Mixer is also an excellent option at a lower price point. They’ll both save you a lot of arm aches.

Red Velvet Cake Mix Cookie Storage

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Cake-Inspired Desserts

Red Velvet Cake Mix Cookies

Red Velvet has never tasted so good! Soft, chewy, and slightly cakey, these Red Velvet Cake Mix Cookies are dotted with white sprinkles and are the deadly combo of irresistible and easy.

Course Dessert

Keyword cake mix cookies, red velvet cake mix cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 52kcal

Ingredients

½ cup (111g) salted butter, softened
½ cup (115g) granulated sugar
2 eggs
1 tsp vanilla extract
1 (15.5 oz) box red velvet cake mix
¾ cup (114g) all-purpose flour
1/2 cup white sprinkles

Instructions

Preheat the oven to 350°F (180°C).
In a bowl, cream together the butter and sugar for 1 minute. I usually do this with a stand mixer or an electric hand mixer.
½ cup (111g) salted butter, softened, ½ cup (115g) granulated sugar
Add in the eggs and vanilla. Once combined, add in the cake mix and flour. Mix until a soft dough forms. Fold in the white sprinkles.
2 eggs, 1 tsp vanilla extract, 1 (15.5 oz) box red velvet cake mix, ¾ cup (114g) all-purpose flour, 1/2 cup white sprinkles
Divide the dough into 3 Tbsp portions and arrange on a parchment or silicone lined cookie sheet.
Bake for 9-11 minutes or until the cookies spread slightly and no longer look wet. Allow to cool on the pan for 3-5 minutes before transferring to a wire cooling rack. Enjoy!

Nutrition

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Christmas Chocolate M&M Cookies

admin — Thu, 04 Dec 2025 18:25:45 +0000

These Christmas Chocolate M&M Cookies are low effort and highly festive! A thick and fudgy chocolate cookie that is rolled in merry mini M&Ms before baking, they’re joyful and triumphant.

Christmas M&M Cookies

This is a festive take on a long time fan favorite! These M&M cookies are the best. Truly. What’s better than a thick, fudgy, soft chocolate cookie? A thick, fudgy, soft chocolate cookie that is rolled in tons of Mini M&Ms! And as if that weren’t enough, we make those minis Christmas colored. Mmm. You’ve got a serious gift in your hands (and mouth) with these Christmas cookies.

One more thing to gush over: because the m&ms are on the outside of the cookie, you get a delightful hard candy shell crunch and bursts of melty chocolate with every bite. They’re not just eye candy, although they are that, too.

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post. You can consider this section your quick-reference shopping list.

Salted butter, melted – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Brown sugar
Granulated sugar
Eggs + 1 Egg yolk
Corn syrup – This will help the cookies be nice and chewy!
Vanilla
All-purpose flour
Dutch processed cocoa powder – This gives the cookies the nice chocolatey base.
Corn starch – This is the KEY to making the cookies ultra soft.
Salt
Baking soda
Holiday mini M&M’s – Any mini M&M will work, but to make these Christmassy it has to be the red + green ones ha.

How to Make Chocolate M&M Cookies

Preheat the oven to 350°F (180°C).
In a bowl, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
Add in the eggs, corn syrup and vanilla extract. Once combined, add the flour, cocoa, corn starch, salt and baking soda. Mix until a soft dough forms.
Divide the dough into 1 ½ Tbsp portions, roll into a ball and then roll into a bowl of M&M’s. Press the candies onto the cookie dough.
Arrange on a cookie sheet lined with parchment or a silicone mat.
Bake for 9-11 minutes or until the cookies spread slightly and start to crack.
Allow the cookies to cool on the pan for 10 minutes before serving. Enjoy!

Storing Christmas M&M Cookies

Once your cookies have cooled completely, store in an airtight container at room temperature for 3-5 days. These cookies can also be frozen, just enjoy within 3 months.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

You can of course mix these by hand, but I typically use a Kitchenaid Mixer or Hand Mixer to save myself the arm aches.

Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #40 scoop for these cookies.

Christmas Cookies for the Nice List

Christmas Chocolate M&M Cookies

These Christmas Chocolate M&M Cookies are low effort and highly festive! A thick and fudgy chocolate cookie that is rolled in merry mini M&Ms before baking, they’re joyful and triumphant.

Course Dessert

Keyword chocolate m&M cookies, Christmas cookies, m&m cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 3305kcal

Ingredients

¾ cup (166g) salted butter, melted
1 cup (246g) brown sugar
¼ cup (58g) granulated sugar
2 eggs + 1 egg yolk
1 Tbsp corn syrup
1/2 Tbsp vanilla
2 cups (304g) all-purpose flour
⅔ cups (79g) dutch processed cocoa powder
½ Tbsp corn starch
½ tsp salt
½ tsp baking soda
1 (16oz) bag holiday mini M&M’s

Instructions

Preheat the oven to 350°F (180°C).
In a bowl, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
¾ cup (166g) salted butter, melted, 1 cup (246g) brown sugar, ¼ cup (58g) granulated sugar
Add in the eggs, corn syrup and vanilla extract. Once combined, add the flour, cocoa, corn starch, salt and baking soda. Mix until a soft dough forms.
2 eggs + 1 egg yolk, 1 Tbsp corn syrup, 1/2 Tbsp vanilla, 2 cups (304g) all-purpose flour, ⅔ cups (79g) dutch processed cocoa powder, ½ Tbsp corn starch, ½ tsp salt, ½ tsp baking soda
Divide the dough into 1 ½ Tbsp portions, roll into a ball and then roll into a bowl of M&M’s. Press the candies onto the cookie dough.
1 (16oz) bag holiday mini M&M’s
Arrange on a cookie sheet lined with parchment or a silicone mat.
Bake for 9-11 minutes or until the cookies spread slightly and start to crack.
Allow the cookies to cool on the pan for 10 minutes before serving. Enjoy!

Nutrition

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Mini Gingerbread Cheesecake Cookies

admin — Tue, 02 Dec 2025 17:09:02 +0000

A chewy, molasses-forward Gingerbread cookie that is stuffed with Cheesecake filling. Mini Gingerbread Cheesecake Cookies hit all of the merry notes, without the risk of being predictable.

Mini Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies are a soft, chewy, and perfectly spiced molasses cookie that is stuffed with a creamy cheesecake filling. Andddd if that wasn’t enough, it’s also rolled in a mixture of granulated sugar and sanding sugar, so it looks sparkly and festive. It is decadent and the best way I’ve ever consumed a gingerbread cookie (true story).
I’m not saying that this cookie will get you off of Santa’s naughty list if you happen to be there, but I’m not not saying that either.

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post.

Cheesecake Filling

Cream cheese, softened – Use the block of cream cheese, not the spreadable tub cream cheese that you would use for bagels.
Granulated sugar
Vanilla – I used Pure Vanilla Extract from my flavoring line. It gives such a nice flavor to the icing!

Gingerbread Cookie

Salted butter, softened – I always use salted butter in my bakes. You can use unsalted butter instead, just add a pinch of salt to the dough.
Brown sugar
Granulated sugar
Molasses – Any brand will do, but I used Grandma’s Original.
Egg
Vanilla – Again, I used Pure Vanilla Extract here.
All-purpose flour
Baking soda
Baking powder
Ground ginger – Don’t skip this one! It is the star of the flavor profile of these cookies.
Cinnamon – Same as the above!
Salt
Granulated sugar + sanding sugar, for rolling – This is technically optional, but I don’t recommend skipping! It adds a delightful layer of flavor and makes the cookies sparkle (!!)

How to Make Gingerbread Cheesecake Cookies

Begin by making the cheesecake filling by whipping the cream cheese until smooth.
Next, add in the sugar and vanilla. Mix until fully incorporated and smooth.
Scoop filling into ½ Tablespoon portions and place them on a parchment lined baking sheet. Freeze while making the dough.
Preheat the oven to 375°F.
Make the cookie dough by creaming together the butter, brown sugar, and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
Scrape the sides of the bowl and add in the molasses, egg, and vanilla. Mix until the mixture no longer looks separated and starts to become fluffy.
Add flour, baking soda, baking powder, ginger, cinnamon, and salt. Mix until a soft dough forms. If the dough sticks to your fingers, add additional flour, a tablespoon at a time, until no longer sticky.
Scoop out your dough using a #40 scoop and break it in half. Flatten both halves into a disk. You will use 2 halves for each cookie.
Working in batches, remove 6 cheesecake dollops from the freezer and place one in the center of one dough disk.
Place the second disk on top to cover the filling and pinch the two disks together with your fingertips. Roll the edges with your fingers to smooth out the pinched seams until a smooth puck forms.
Roll the cookie in a bowl of granulated sugar mixed with sparkling sugar sprinkles.
Bake at 375° F for 6-7 minutes, or until the cookies no longer look wet and glossy. Pull the cookies out of the oven and flatten slightly to get the ‘crinkle’ look.
Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling.
Repeat steps 9-13 with the remainder of the dough and filling, remembering to keep the unused filling in the freezer.
Enjoy!

Mini Gingerbread Cookie Storage

Once cooled, store your cookies in an airtight container in the fridge for 3-5 days. You can also store these in the freezer, just enjoy within 3 months!

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I used the #40 scoop for these!

Christmas Cookies

Mini Gingerbread Cheesecake Cookies

A chewy, molasses-forward Gingerbread cookie that is stuffed with Cheesecake filling. It hits all of the merry notes, without the risk of being predictable.

Course Dessert

Keyword Christmas cookies, gingerbread cheesecake cookie, mini cookie

Prep Time 40

Cook Time 7

Servings small cookies

Calories 139kcal

Ingredients

Cheesecake Filling

8 oz cream cheese, softened
¼ cup (58g) granulated sugar
1 tsp vanilla

Gingerbread Cookie

1 cup (222g) salted butter, softened
¾ cup (185g) brown sugar
¼ cup (58g) granulated sugar
½ cup (120mL) molasses
1 egg
1 tsp vanilla
3 1/3 cups (506g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 Tbsp ground ginger
1 tsp cinnamon
½ tsp salt
Granulated + sanding sugar for decorating

Instructions

Begin by making the cheesecake filling by whipping the cream cheese until smooth.
8 oz cream cheese, softened
Next, add in the sugar and vanilla. Mix until fully incorporated and smooth.
¼ cup (58g) granulated sugar, 1 tsp vanilla
Scoop filling into ½ Tablespoon portions and place them on a parchment lined baking sheet. Freeze while making the dough.
Preheat the oven to 375°F.
Make the cookie dough by creaming together the butter, brown sugar, and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
1 cup (222g) salted butter, softened, ¾ cup (185g) brown sugar, ¼ cup (58g) granulated sugar
Scrape the sides of the bowl and add in the molasses, egg, and vanilla. Mix until the mixture no longer looks separated and starts to become fluffy.
½ cup (120mL) molasses, 1 egg, 1 tsp vanilla
Add flour, baking soda, baking powder, ginger, cinnamon, and salt. Mix until a soft dough forms. If the dough sticks to your fingers, add additional flour, a tablespoon at a time, until no longer sticky.
3 1/3 cups (506g) all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 Tbsp ground ginger, 1 tsp cinnamon, ½ tsp salt
Scoop out your dough using a #40 scoop and break it in half. Flatten both halves into a disk. You will use 2 halves for each cookie.
Working in batches, remove 6 cheesecake dollops from the freezer and place one in the center of one dough disk.
Place the second disk on top to cover the filling and pinch the two disks together with your fingertips. Roll the edges with your fingers to smooth out the pinched seams until a smooth puck forms.
Roll the cookie in a bowl of granulated sugar mixed with sparkling sugar sprinkles.
Granulated + sanding sugar for decorating
Bake at 375° F for 6-7 minutes, or until the cookies no longer look wet and glossy. Pull the cookies out of the oven and flatten slightly to get the ‘crinkle’ look.
Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling.
Repeat steps 9-13 with the remainder of the dough and filling, remembering to keep the unused filling in the freezer.
Enjoy!

Nutrition

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Sugar Cookie Recipe

admin — Thu, 18 Sep 2025 16:00:35 +0000

This is my tried and true soft Sugar Cookie Recipe. Proven to be chewy in the center with a slight buttery-crisp edge, they’re everything you could ever want!

Sugar Cookie Recipe

I would say a good sugar cookie recipe is worth its weight in gold, but these cookies are so light and fluffy they don’t actually weigh that much. So instead, I’ll say these sugar cookies are beyond delicious. Award winners. Viral. Deserving of a place in your family’s recipe binder. With the perfect soft center and crisp edges, they have a beautiful flavor with a slight butter undertone that really takes these over the top.

Ingredients in the Best Sugar Cookies

*Exact quantities and directions can be found in the recipe card at the bottom of this post. This is just to give you a quick birds-eye view of what you’ll need while you’re making your grocery list.

Salted butter – I used salted butter! You can use unsalted butter if you’d prefer, you will just want to add an extra pinch of salt to the dough.
Granulated sugar – There’s only granulated sugar in this recipe. That’s what makes this a sugar cookie. 😉
Egg
Vanilla extract
Butter flavoring – The butter flavoring gives this such a nice deep flavor that you’re going to adore. I use the Butter Flavoring I developed – it is rich and only requires a small amount.
Canola oil – The canola oil helps the cookies spread slightly and gives the edges a slight buttery crisp texture.
All-purpose flour
Baking soda
Salt

How to Make Sugar Cookies

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
Scrape the sides and mix in the egg, vanilla, butter flavoring and canola oil until fully incorporated.
Next, add the flour, baking soda and salt. Mix until a soft dough forms.
Divide the dough into 3 Tbsp portions and roll into a ball and arrange on the prepared cookie sheet. (I use my #24 cookie scoop)!
Bake at 350°F (180°C) for 12-14 minutes.
Allow the cookies to cool on the pan and enjoy!

Storing Homemade Sugar Cookies

To store these cookies, allow them to cool completely. Place in an airtight container and store at room temperature for up to 3 days.

Can you freeze these cookies?

Oh, absolutely! These cookies will freeze really well. Let them cool completely and then store in a ziptop bag in the freezer for up to 3 months.

Other classic cookies you HAVE to try:

Sugar Cookie Recipe

This is my tried and true soft Sugar Cookie Recipe. Proven to be chewy in the center with a slight buttery-crisp edge, they’re everything you could ever want!

Course Dessert

Keyword sugar cookie recipe

Prep Time 20

Cook Time 12

Servings cookies

Calories 288kcal

Ingredients

1 cup (222g) salted butter
1 1/4 cups (288g) granulated sugar
1 egg
1 tsp vanilla extract
1/2 tsp butter flavoring
1 Tbsp canola oil
2 1/2 cups (380g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
1 cup (222g) salted butter, 1 1/4 cups (288g) granulated sugar
Scrape the sides and mix in the egg, vanilla, butter flavoring and canola oil until fully incorporated.
1 egg, 1 tsp vanilla extract, 1/2 tsp butter flavoring, 1 Tbsp canola oil
Next, add the flour, baking soda and salt. Mix until a soft dough forms.
2 1/2 cups (380g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt
Divide the dough into 3 Tbsp portions and roll into a ball and arrange on the prepared cookie sheet. (I use my #24 cookie scoop)!
Bake at 350°F (180°C) for 12-14 minutes.
Allow the cookies to cool on the pan and enjoy!

Nutrition

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BEST Snickerdoodle

admin — Wed, 23 Apr 2025 04:18:50 +0000

Soft, thick, chewy and slightly crisp Snickerdoodle Cookies, straight from the pages of my best-selling cookbook!

Jump to Recipe

The Best Snickerdoodle Recipe

When it comes to snickerdoodle cookies, I am *extremely* picky. To me, the best snickerdoodle cookie is one that is soft and ultra chewy. The base of the cookie should be able to stand on its own, but is absolutely amplified by the deliciously cinnamony-sugar coating on the outside. They should have a nice golden crisp on the exterior and a little bit of spread to keep them from being too poofy.

If this is also your definition of the best snickerdoodle recipe, then consider it your lucky day because that is the exact cookie this recipe will give you. This may sound presumptuous, but you’re going to want to go ahead and just double this recipe (they freeze great!)

One quick note about achieving the perfect Snickerdoodle cookie: bake a test cookie! After you’ve made your dough, bake just one cookie! This allows you to make sure your oven is the right temperature (if it isn’t hot enough, the butter will melt too quickly and your cookie will not be soft and chewy)! It also helps you confirm the baking time, so that you do not overbake and end up with dry cookies.

Snickerdoodle Cookies Ingredients

The combination of ingredients in this Snickerdoodle cookie recipe is scientifically engineered to create a soft and chewy texture with a slightly crisp exterior.

Cookie Base

Salted butter softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Margarine softened – For the margarine, you want to buy the cheap, store brand sticks of margarine. No spreadable tub, no imperial or blue bonnet! If you can’t find any other margarine, you can just use all butter. The cookies won’t spread quite as much but they will still be tasty. For more info on why I’m specific about my margarine, check out my post on Butter vs. Margarine!
Granulated sugar – The base of this cookie is a sugar cookie base, so we don’t need brown sugar here.
Egg
Light corn syrup – This is what makes these cookies ultra chewy.
vanilla extract
All purpose flour
baking soda – The soda helps promote spreading and browning on the edges.
salt

Cinnamon- Sugar Mixture

Granulated sugar
Cinnamon

How to Make the Best Snickerdoodles

Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture (approximately 2 minutes).
Scrape the sides and add the egg, corn syrup and vanilla extract. Mix until well combined.
Add the flour, baking soda and salt. Mix until a soft dough forms.
Portion out the dough into desired size. For small cookies, use 1 1/2 tbsp of dough or a #40 scoop. For larger cookies, use 3 tbsp of dough or a #24 scoop.
In a small bowl, combine the ingredients in the cinnamon-sugar mixture.
Roll each cookie dough ball into the cinnamon and sugar mixture and arrange on the prepared baking sheet.
Bake at 350° F for 9-11 minutes or until the cookies have spread and the centers no longer look glossy. Allow the cookies to cool on the pan for 5-10 minutes.

Snickerdoodle Cookie Recipe variations

One of my favorite ways to mix up Snickerdoodle cookies is to add toffee. If this sounds like something you need to try, check out my toffee doodle recipe and thank me later!

How to store a Snickerdoodle Cookie

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months!

Snickerdoodle Cookies Recipe FAQs

Sugar Cookie vs Snickerdoodle

For a long time I wondered if there was even a difference between sugar cookies and snickerdoodles and if I could just roll sugar cookie dough in cinnamon sugar. While you definitely can do that, you will be missing out on some of the textbook yumminess of a classic snickerdoodle. They usually have a nice crisp edge without sacrificing the soft interior. If you opt for a sugar cookie dough, you’ll miss out on the perfect texture – which is a huge shame in my book.

What is the purpose of rolling the dough in cinnamon sugar?

The delicious cinnamon-sugar coating is the textbook feature of a delicious snickerdoodle. You can use this base recipe for a yummy sugar cookie if you’d like though!

Why don’t my snickerdoodles crack?

Cracks on the surface of snickerdoodles are a signature look. If yours aren’t cracking, your oven may not be hot enough or your ingredients may not be fresh enough!

Are snickerdoodles supposed to be undercooked?

I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan. This will ensure you don’t overbake your cookies and end up with a dry, hard cookie!

Why are my snickerdoodles flat and crispy?

Boo! Dry snickerdoodles are NOT where it’s at. Double check your oven temperature is correct – an oven that isn’t hot enough can cause the butter to melt from the dough too quickly and over-spread.

Then, ensure you are not overbaking your cookie. You want to remove snickerdoodles before the edges start to turn golden to ensure they stay nice and chewy.

Finally, check the expiration dates on your ingredients! You’ll be amazed by how using fresh ingredients can help your cookies rise & puff up just like they’re intended to.

More Amazing Recipes like this Best Snickerdoodle Recipe!

The Best Snickerdoodle Recipe

Soft, thick, chewy and slightly crisp Snickerdoodle Cookies, straight from the pages of my best-selling cookbook!

Course Dessert

Cuisine American

Keyword easy snickerdoodle recipe

Prep Time 15

Cook Time 12

Servings small cookies

Calories 78kcal

Ingredients

Cookie Base

1/2 cup salted butter, softened
1/2 cup margarine*, softened Buy the cheap, store brand sticks of margarine. No spreadable tub, no imperial or blue bonnet! If you can’t find any other margarine, you can just sub butter and use all butter. The cookies won’t spread quite as much but they will still be tasty.
1 1/4 cup granulated sugar
1 egg
2 tbsp light corn syrup
1 tsp vanilla extract
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt

Cinnamon-Sugar Mixture

1/4 cup granulated sugar
1 1/2 tsp (heaping) cinnamon

Instructions

Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
Cream together the butter, margarine and granulated sugar until light in color and fluffy in texture.
Scrape the sides and add the egg, corn syrup and vanilla extract. Mix until well combined.
Add the flour, baking soda and salt. Mix until a soft dough forms.
Portion out the dough into desired size. For small cookies, use 1 1/2 tbsp of dough or a #40 scoop. For larger cookies, use 3 tbsp of dough or a #24 scoop.
In a small bowl, combine the ingredients in the cinnamon-sugar mixture.
Roll each cookie dough ball into the cinnamon and sugar mixture and arrange on the prepared baking sheet.
Bake at 350° F for 10 – 13 minutes or until the cookies have spread and the centers no longer look glossy. Allow the cookies to cool on the pan for 5-10 minutes.

Nutrition

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