Favorite Cookie Recipes, For Christmas or Anytime
Recipes for Chocolate Chip, Snickerdoodles, Sugar Cookies, Tiny Fudge Tarts and Cinnamon Nut Slices
Some of the best times I can remember were spent in the kitchen with my Mom, baking cookies. With our rush and hurry world of today, so many of the old family recipes have not been passed down as they were in times past.
This page features easy cookie recipes that I learned at my mother's knee and also ones that I discovered when I began to explore the world of baking. You'll find a variety of recipes delicious here that are great for Christmas or anytime of the year.
We hope you enjoy baking and eating these cookies.
Baking Cookies
When I was working on my "Baking" project in 4-H, one of the first things that I learned how to bake was cookies. My family loves cookies (a lot) so I have many recipes for a number of different kinds that I'll share with you right now. We'll start with my personal favorites: Snickerdoodles, Chocolate Chip and Sugar Cookies.
A tin of these homemade treats also make nice gifts for the holidays. Everyone loves these three kinds and you can get the cutest holiday cookie cutters and use colored sugar to make the sugar cookies an outstanding decorative treat. What fun you can have teaching children or grandchildren the art and science of baking.
Another favorite recipe, Cinnamon Nut Slices, is an easy to make type of refrigerator cookie. It stores well, so it's good for holiday giving. Just be sure that you hide the dough well when it's in the refrigerator or it will be all gone before it's time to bake the cookies.
I have also included an old recipe for Tiny Fudge Tarts. This melt in your mouth, chocolate delight is absolutely delicious. It's a little more difficult than the others, but not too hard to make. I made them often when I was in high school. Hope you enjoy.
Original Snickerdoodles Recipe
My husband's favorite cookies are Snickerdoodles. Some people call them "tea cakes". The original recipe I use came from an old copy of Betty Crocker's Cooky Book. I have also included a variation of the original recipe that I developed, which is quicker to make.
Ingredients
- 1 cup of shortening (part butter or margarine)
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups Gold Medal Flour
- 2 teaspoon cream of tartar
- 1 teaspoon soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Heat oven to 400 degrees F (mod. hot). Mix shortening, 1 1/2 cups sugar, and eggs thoroughly. Measure flour by dipping method or by sifting. Blend flour, cream of tartar, soda, and salt; stir in. Shape dough in 1 inch balls. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. These cookies puff up at first, then flatten out. Makes 6 dozen cookies.
- My Snickerdoodles Variation - This bar cookie style recipe is a little healthier, chewier and quicker and easier to make.
- 1/2 cup of Grapeseed or Coconut Oil
- 1/2 cup of butter (softened)
- 1 1/2 cups raw sugar
- 2 eggs (free roam)
- 3 cups unbleached Flour
- 2 teaspoon cream of tartar
- 1 teaspoon soda
- 1/4 teaspoon salt
- 2 tablespoons white granulated sugar
- 2 teaspoons cinnamon
- Heat oven to 400 degrees F (mod. hot). Mix shortening, 1 1/2 cups sugar, and eggs thoroughly. Measure flour by dipping method. Blend flour, cream of tartar, soda, and salt; stir in. Sprinkle half of 2 tablespoons sugar and 2 teaspoons cinnamon mixture into the bottom of 2 ungreased 7 X 11 inch cake pans. Press half of the cookie dough into each pan and sprinkle with the rest of the cinnamon and sugar mixture. Bake 8 to 10 minutes. Cut into squares when they have cooled 5-10 minutes.
How to Make Original Snickerdoodles
Chocolate Chip Cookies - Toll House and Regular
Chocolate Chip Cookies are one of my favorite cookies to make. I have a couple of recipes that are really good. We like our cookies hot and chewy with a glass of milk.
Original Toll House Cookies
Ingredients
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup softened butter
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon water
- 2 eggs
- a 12 ounce package (2 cups) semi-sweet chocolate morsels
- 1 cup coarsely chopped nuts.
Instructions
- Preheat oven to 375 degrees F. Sift together flour, baking soda, salt and set aside. Combine softened butter or shortening, granulated and brown sugar, vanilla and water and beat until creamy. Beat in 2 eggs. Add flour mixture and mix well. Stir in the package of semi-sweet chocolate morsels and chopped nuts. Drop by well rounded half teaspoon-fulls onto greased cookie sheets. Bake at 375 degrees F for 10-12 minutes. Recipe makes 100 2 inch cookies.
- Regular Chocolate Chip Cookies Makes 4-5 dozen (depending on how much raw dough you eat)
- 2/3 cup shortening (part butter if desired)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup flour (For a softer, rounder cookie, add 1/4 cup more flour.)
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1/2 cup chopped nuts
- 1 package semi-sweet chocolate chips
- Preheat oven to 375 degrees F. Mix shortening (part butter), sugars, egg and vanilla thoroughly. Measure flour by dipping method or by sifting. Stir dry ingredients together and blend in well with wet mixture. Mix in chopped nuts and chocolate pieces. Drop rounded teaspoonfuls of dough 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until delicately browned. Cookies should still be soft. Cool slightly before removing from the cookie sheet.
Ethel's Sugar Cookies Recipe
Sugar cookies are fun to make around the holidays and there are so many darling cookie cutter shapes that can be used. Here's an old recipe from the Betty Crocker's Cooky Book that always comes out well and tastes great.
First here are some pointers from the book about how to make Perfect Rolled Cookies.
Mix dough as directed. Using part of dough and keeping rest chilled, lightly roll dough to desired thickness; the thinner you roll, the crisper the cookies. Rub flour into rolling pin cover and cloth to prevent sticking.
To cut: dip cooky cutter in flour, shake off excess, cut with steady pressure. Cut as many cookies from each rolling as possible. Cut diamonds or squares with knife. Carefully lift cut-out cookies to baking sheet with spatula. Bake.
Perfect rolled cookies have:
~ uniform shape of cutter
~ lightly browned surface
~ crisp texture or soft texture, depending on thickness
~ rich, delicate flavor
Ethel's Sugar Cookies
A time-tested family favorite...made with granulated sugar.
Ingredients
- 3/4 cup shortening (part butter or margarine)
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon lemon flavoring or 1 teaspoon vanilla
- 2 1/2 cups Gold Medal Flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Mix shortening, sugar, eggs, and flavoring thoroughly. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt together; blend in. Chill at least 1 hour.
- Heat oven to 400 degrees F (mod. hot). Roll dough 1/8 inch think on lightly floured board. Cut with 3 inch cooky cutter. Place on ungreased baking sheet. Bake 6 to 8 minutes, or until cookies are a delicate golden color. Makes about 4 dozen cookies.
- Note: DO NOT use Self-Rising Flour in this recipe.
Making Sugar Cookies Vid
Tiny Fudge Tarts
This was my favorite cookie as a teenager and young adult. It is a filled cookie, so it takes a little longer to prepare than some of my other favorites, but the taste is worth the extra effort. It's a pretty little cookie that tucks nicely into tins, so it is perfect for Christmas.
Photo and recipe reference: Betty Crocker's Cooky Book, 1963
Ingredients
- 1 1/2 cups Gold Medal Flour
- 1/4 tsp. salt
- 1/2 cup butter or margarine
- 3 tablespoons water
- 1 teaspoon vanilla
- Fudge Filling - Mix the following ingredients thoroughly:
- 1/4 cup butter or margarine
- 1 egg yolk
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 cup cocoa
- 1/2 cup finely chopped nuts or flaked coconut. (We like the nuts.)
Instructions
- Heat oven to 350 degrees F. Measure flour by dipping method or by sifting. Mix flour and salt; cut in butter. Sprinkle with water and vanilla; mix well with fork. Using q/2 of the dough at a time, roll out 1/16 inch thick on cloth-covered board generously sprinkled with sugar. Cut in 2 1/2 inch squares. Spread 1 level teaspoon Filling in center of each square. Bring corners to center; seal together. Place sealed side up or down on ungreased baking sheet. Bake 15 to 20 minutes. Makes about 2 1/2 dozen tarts.
Cinnamon Nut Slices - Refrigerator Cookies
These Cinnamon Nut Slices are one of the many variations of refrigerator cookies. Cinnamon and nuts (especially almonds) are good fat reducers, so you need not feel guilty about eating these cookies. They also store well, which makes them perfect to add to tins for holiday gifts.
Ingredients
- 1 cup shortening
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 eggs (We use free roam)
- 2 3/4 cups All-purpose Flour (We use unbleached)
- 2 to 3 teaspoons cinnamon
- 1/2 teaspoon soda
- 1 teaspoon salt
- 1/2 cup chopped nuts (we like pecans or walnuts)
Instructions
- Mix shortening, sugars, eggs and vanilla thoroughly. Measure flour by dipping method and blend dry ingredients together. Mix into shortening mixture. Mix thoroughly with hands. Press and mold into a long, smooth roll about 2 1/2 inches in diameter. Wrap in waxed paper and chill several hours or overnight.
- Preheat oven to 400 degrees F. Cut dough rolls into thin slices (1/8 to 1/16 inch thick). Place a little apart on ungreased baking sheet. Bake for 6 to 8 minutes or until lightly browned.
- Makes about 6 dozen 2 1/2" cookies.
