20 Crumbl Cookie Recipes to Satisfy Your Sweet Tooth

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Attention all cookie connoisseurs! Are you ready to experience the ultimate in soft, chewy, and over-the-top decadence? Introducing our collection of show-stopping Crumbl cookie recipes that are guaranteed to blow your mind. Get ready to recreate the bakery’s famous oversized, gourmet cookies right in your own kitchen.

From classic fan-favorites to innovative seasonal flavors, these cookies are sure to have you craving more with every irresistible bite.

With easy-to-follow instructions and tips for nailing that signature Crumbl texture, you’ll be baking up bakery-worthy treats that will have your friends and family begging for the recipe.

So preheat your ovens and get those stretchy pants ready, because these cookies are about to become your new addiction. Trust us, one taste and you’ll be hooked!

This classic cookie features a buttery dough packed with rich milk chocolate chips. It’s a timeless favorite with a perfect balance of sweetness and chocolatey goodness.

Recipe

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups milk chocolate chips (or chopped milk chocolate)
  • 1 cup chopped nuts (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper for easy cleanup.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. Using a hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and sugars until light and fluffy. Beat in the vanilla extract.
  4. One at a time, add the eggs, beating well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
  6. Stir in the chocolate chips and nuts, if using.
  7. Drop rounded tablespoons of dough onto your prepared baking sheets, leaving space for spreading.
  8. Bake for 8-10 minutes, or until the edges are golden brown. The centers will still be soft.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

A melt-in-your-mouth sugar cookie base gets a refreshingly cool twist with a dollop of creamy pink frosting. This delightful treat is perfect for any occasion.

Recipe

Ingredients

  • For the Cookies:
    • ¾ cup unsalted butter, softened
    • ¾ cup granulated sugar
    • 1 large egg
    • 1 ½ teaspoon vanilla extract
    • ½ teaspoon almond extract (optional)
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 2 cups all-purpose flour
  • For the Pink Frosting:
    • ½ cup unsalted butter, softened
    • 1 ½ cups powdered sugar
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon salt
    • 1-2 drops red food coloring (or desired shade of pink)
    • 1-3 tablespoons milk (optional)

Instructions

  1. Make the Cookies:
    • In a large bowl, cream together the softened butter and sugar until light and fluffy.
    • Beat in the egg, vanilla extract, and almond extract (if using).
    • In a separate bowl, whisk together the baking powder, salt, and flour.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  2. Chill the Dough:
    • Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to overnight). This will help the cookies keep their shape while baking.
  3. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  4. Shape and Bake the Cookies:
    • Roll out the chilled dough on a lightly floured surface to a thickness of about ¼ inch.
    • Cut out your desired shapes using cookie cutters.
    • Place the cookies on the prepared baking sheets, leaving a little space between them for spreading.
    • Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are just set.
    • Let the cookies cool completely on the baking sheets before frosting.
  5. Make the Pink Frosting:
    • In a medium bowl, cream together the softened butter and powdered sugar until smooth.
    • Beat in the vanilla extract and salt.
    • Add the red food coloring a drop or two at a time until you reach your desired shade of pink.
    • If the frosting is too thick, add milk one tablespoon at a time until it reaches a spreading consistency.
  6. Frost the Cookies:
    • Once the cookies are cool, spread the pink frosting over the tops.
    • Let the frosted cookies set completely before serving. You can store them in an airtight container in the refrigerator for up to 3 days.

This twist on the classic milk chocolate chip cookie adds a touch of sophistication with flaky sea salt sprinkled on top. The sweet and salty combination creates a truly irresistible flavor explosion.

Recipe

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • ½ cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt (preferably kosher salt)
  • 2 ½ cups semi-sweet chocolate chips, plus more for topping
  • Coarse or flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 375°F (177°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl or using a stand mixer with the paddle attachment, cream together the softened butter and both sugars until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
  5. Fold in the chocolate chips using a rubber spatula.
  6. For chewier cookies, chill the dough in the refrigerator for at least 30 minutes or up to overnight. This step is optional but helps prevent the cookies from spreading too thin.
  7. Scoop the dough onto your prepared baking sheet, leaving a couple of inches between each cookie for spreading. Gently press a few flakes of sea salt onto the top of each cookie dough ball.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

A cinnamon sugar lovers dream! This soft and chewy snickerdoodle cookie features a delightful cinnamon sugar coating that adds a warm and cozy flavor.

Recipe

Ingredients

  • For the cookies:
    • 2 ¾ cups all-purpose flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1 cup unsalted butter, softened
    • 1 ½ cups granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
  • For the cinnamon sugar: *⅓ cup granulated sugar
    • 2 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (190°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  3. In a large bowl using a hand mixer or stand mixer, cream together the softened butter and sugar on high speed for about 2 minutes until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients in 3 parts on low speed with your mixer, scraping down the sides and bottom of the bowl as needed. The dough will be thick.
  6. In a small bowl, combine the remaining ⅓ cup of sugar and cinnamon for your cinnamon sugar mixture.
  7. Roll the cookie dough into balls, about 1.5 tablespoons of dough each. Roll the balls in the cinnamon sugar mixture, coating them generously.
  8. Place the dough balls on your prepared baking sheets, leaving about 2 inches between them for spreading.
  9. Bake for 8-10 minutes, or until the edges are set but the centers are still slightly soft.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Calling all chocolate lovers! This decadent cookie combines a rich chocolate brownie base with a fudgy center, creating a delightful treat that’s sure to satisfy your cravings.

Recipe

Ingredients

  • 7 oz. dark chocolate (around 70% cocoa), finely chopped
  • ½ cup unsalted butter, diced
  • ⅔ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • 1 cup all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • Sea salt (optional, for finishing touch)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt.
  3. Using a double boiler or microwave safe bowl, melt the chopped chocolate and butter together. Heat in short bursts, stirring in between, until completely melted and smooth.
  4. In a large bowl, cream together the granulated sugar, brown sugar, and eggs using an electric mixer or whisk until light and fluffy.
  5. Gradually add the melted chocolate mixture to the wet ingredients, mixing until just incorporated.
  6. Gently fold the dry ingredients into the wet ingredients with a rubber spatula until a thick batter forms. Be careful not to overmix.
  7. Using a spoon or cookie scoop, portion the dough onto your prepared baking sheets, leaving about 1-2 inches between each cookie for spreading.
  8. Optionally, sprinkle a pinch of sea salt over each cookie dough ball for a sweet and salty contrast.
  9. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

This classic gets a homemade touch with a buttery peanut butter dough studded with plenty of peanut butter chips. It’s a nostalgic treat that’s perfect for any peanut butter fan.

Recipe

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup creamy peanut butter
  • 2 cups peanut butter chips

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  4. Mix in peanut butter until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in peanut butter chips.
  7. Drop by rounded tablespoons onto prepared baking sheets.
  8. Bake for 10-12 minutes, or until the edges are golden brown.
  9. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

This vibrant cookie features a tangy lemon base with bursts of sweet raspberry jam. The contrasting flavors create a delightful and refreshing experience.

Recipe

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • ¼ teaspoon salt
  • 1 lemon, zested and juiced
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ cups all-purpose flour
  • 1 ½ cups fresh or frozen raspberries

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract, egg, salt, lemon zest, and lemon juice until well combined.
  3. In a separate bowl, whisk together the baking powder, baking soda, and flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Gently fold in the raspberries. Be careful not to overmix, as this can cause the cookies to lose their shape.
  5. Drop by rounded tablespoons onto the prepared baking sheets.
  6. Bake for 10-12 minutes, or until the edges are golden brown.
  7. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

A chewy oatmeal raisin cookie made with love! This comforting classic features a base of rolled oats, plump raisins, and warm spices like cinnamon and nutmeg.

Recipe

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon molasses (optional)
  • 1 ½ cups (188g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 cups (255g) old-fashioned rolled oats
  • 1 cup (140g) raisins

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone liners.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer on medium speed for about 2 minutes until smooth and light.
  3. Beat in the eggs one at a time, then mix on high speed for about a minute until well incorporated. Stir in the vanilla extract and molasses, if using.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients on low speed until just combined.
  5. Using a spoon, stir in the rolled oats and raisins. The dough will be thick and sticky.
  6. Optional chilling step: For chewier cookies, refrigerate the dough for at least 30 minutes or up to 60 minutes.
  7. Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

This creative twist on the classic features a milk chocolate chip cookie dough studded with salty pretzel pieces. The combination of sweet and salty creates a truly addictive flavor experience.

Recipe

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup coarsely chopped pretzels
  • Sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and sugars until light and fluffy, using an electric mixer on medium speed.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the chocolate chips and pretzel pieces with a rubber spatula.
  6. Scoop the dough into rounded tablespoons and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
  7. If desired, sprinkle a little bit of sea salt on top of each cookie dough ball.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Celebrate any occasion with this fun and festive cookie! This treat features a sugar cookie base with sprinkles mixed in, topped with a swirl of creamy vanilla frosting.

Recipe

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 6 oz white chocolate chips, chopped (about 1 cup)
  • ¼ cup sprinkles, plus more for decorating (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Fold in the chopped white chocolate chips and ¼ cup sprinkles (if using).
  5. Chill the dough in the refrigerator for at least 1 hour, or up to overnight. This will help the cookies to keep their shape while baking.
  6. Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving a few inches of space between each cookie. You can roll the tops of the dough balls in additional sprinkles for a festive look.
  7. Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

This colorful cookie is bursting with fun! A buttery sugar cookie dough gets loaded with everyone’s favorite colorful candies, creating a delightful treat that’s perfect for kids (and adults!)

Recipe

Ingredients

  • 2 cups (265g) all-purpose flour (spooned and leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup mini M&Ms (plus 2 tablespoons for topping, optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened butter and sugars until light and fluffy. Beat in the egg, egg yolk, and vanilla extract until well combined.
  4. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined.
  5. Fold in the M&Ms with a rubber spatula, reserving some for topping the cookie dough balls before baking.
  6. Roll the dough into balls (about 2 tablespoons of dough each) and place them on the prepared baking sheet, leaving a couple of inches between each cookie for spreading.
  7. If desired, gently press a few extra M&Ms onto the tops of the cookie dough balls.
  8. Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers should still be a bit soft.
  9. Let the cookies cool on the baking sheet for a minute or two before transferring them to a wire rack to cool completely.

Experience the taste of a churro in cookie form! This unique treat features a fried dough base flavored with cinnamon sugar, topped with a decadent chocolate drizzle.

Recipe

Ingredients

  • For the cookie dough:
    • 1 cup unsalted butter, slightly cold
    • 1 ¼ cups packed light or dark brown sugar
    • ¼ cup granulated white sugar
    • 1 teaspoon pure vanilla extract
    • 2 large eggs
    • 2 ¾ cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon cornstarch
    • 1 ½ teaspoon ground cinnamon
    • 8 oz semi-sweet chocolate bars, chopped
  • For the cinnamon sugar:
    • ½ cup granulated white sugar
    • 1 tablespoon ground cinnamon

Instructions

  1. Make the cinnamon sugar: In a small bowl, combine the white sugar and cinnamon. Set aside.
  2. Cream the butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the vanilla extract.
  3. Add the eggs: Add the eggs one at a time, beating well after each addition.
  4. Mix in the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cornstarch, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Prepare the chocolate: Chop the chocolate bars into small pieces.
  6. Assemble the cookies: Roll heaping tablespoons of dough into balls. Flatten each ball slightly in your palm. Place a piece of chocolate in the center of the dough, then fold the dough around the chocolate to encase it. Roll the dough ball again to smooth it out.
  7. Roll in cinnamon sugar: Roll each cookie dough ball in the cinnamon sugar mixture to coat it completely.
  8. Bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Place the cookie dough balls on the prepared baking sheets, spacing them a few inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are soft.
  9. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

13. Snickerdoodle with Cream Cheese Frosting

Take your snickerdoodle experience to the next level with a creamy and tangy cream cheese frosting. This decadent twist adds a delightful richness to the classic cookie.

Recipe

Ingredients

Cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • For the cinnamon-sugar coating:
    • 1/2 cup granulated sugar
    • 2 tablespoons ground cinnamon

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the cookie dough: In a large bowl using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  2. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. In a shallow dish, combine the cinnamon sugar for coating. Scoop the cookie dough by rounded tablespoons and roll them in the cinnamon sugar mixture, making sure to coat them evenly.
  4. Place the dough balls on a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie. You can flatten the cookies slightly with your palm or the back of a spoon.
  5. Preheat your oven to 375°F (190°C). Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. Let the cookies cool completely on the baking sheet before frosting.
  6. Make the cream cheese frosting: In a large bowl using an electric mixer, cream together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and beat until fully incorporated. Stir in the vanilla extract and salt and mix until desired frosting consistency is reached.
  7. Frost the cookies: Once the cookies are cool, spread the cream cheese frosting over the tops of the cookies. Enjoy!

Calling all chocoholics! This cookie features a rich chocolate dough packed with three different kinds of chocolate chips – milk, semi-sweet, and white chocolate. It’s a chocolate lover’s dream come true.

Recipe

Ingredients

  • 1 ¾ cups (3 sticks) unsalted butter, softened at room temperature
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 2 ½ teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate chunks
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (177°C).
  2. In a large mixing bowl, cream together the softened butter and sugars until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix!
  6. Fold in the semi-sweet chocolate chips and dark chocolate chunks.
  7. Line two baking sheets with parchment paper.
  8. For even-sized cookies, use a large cookie scoop to portion the dough onto the baking sheets.
  9. Alternatively, you can roll the dough into balls by hand and slightly flatten them.
  10. If desired, sprinkle a little bit of flaky sea salt on top of each cookie dough ball.
  11. Bake for 8-10 minutes, or until the edges are slightly crisp but the centers are still soft and chewy.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

This bright and refreshing cookie features a soft sugar cookie base topped with a tangy lemon glaze. It’s the perfect treat for a sunny day.

Recipe

Ingredients

  • For the Cookies:
    • 1 ¼ cup (150g) all-purpose flour
    • 1 teaspoon baking powder
    • ½ cup (100g) granulated sugar
    • 6 tablespoons (85g) unsalted butter, softened
    • Zest from 1 large lemon (about 2-3 teaspoons)
    • 1 large egg, at room temperature
    • ¼ teaspoon almond extract (optional)
    • 1 ½ tablespoons freshly squeezed lemon juice
    • ¼ cup (50g) granulated sugar, for rolling (optional)
  • For the Lemon Glaze:
    • ½ cup (57g) powdered sugar
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon almond extract (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Whisk together the dry ingredients for the cookies: flour and baking powder. Set aside.
  3. In a small bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until fragrant. This helps release the lemon oils for a more intense flavor.
  4. Cream together the softened butter and the lemon sugar mixture until light and fluffy. You can use an electric mixer for this step.
  5. Beat in the egg, almond extract (if using), and lemon juice. Mix until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  7. Roll the dough balls in the additional granulated sugar, if desired. This adds a nice crunch to the cookie exterior.
  8. Drop tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 11-14 minutes, or until the edges are barely golden brown.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  11. While the cookies cool, prepare the glaze by whisking together the powdered sugar, lemon juice, and almond extract (if using) in a medium bowl. Add the lemon juice a tablespoon at a time until you reach a thick but pourable consistency.
  12. Once the cookies are cool, spoon the glaze over each cookie and spread it gently with a spoon.
  13. Let the glaze set for at least 30 minutes before serving.

This delightful cookie combines a buttery base with crispy cornflakes and gooey marshmallows. It’s a nostalgic treat that’s sure to bring back childhood memories.

Recipe

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • ⅔ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 ½ cups all-purpose flour, plus 2 tablespoons
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons kosher salt
  • ⅔ cup mini chocolate chips (optional)
  • 1 ¼ cups mini marshmallows
  • Cornflake Crunch:
    • 1 cup cornflakes
    • 2 tablespoons powdered sugar
    • 2 tablespoons granulated sugar
    • ¼ teaspoon salt
    • 2 tablespoons melted butter

Instructions

  1. Make the Cornflake Crunch: Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper. In a medium bowl, combine cornflakes, powdered sugar, granulated sugar, and salt. Toss to combine. Pour in melted butter and toss again, forming small clusters. Bake for 20 minutes, or until lightly toasted. Let cool completely.
  2. Cream butter and sugars: In a large mixing bowl, cream together softened butter and sugars until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until well combined.
  3. Dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  4. Fold in mix-ins: Gently fold in the cooled cornflake crunch, chocolate chips (if using), and marshmallows with a rubber spatula.
  5. Shape and bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop dough by rounded tablespoons onto prepared baking sheets, leaving space for spreading. Bake for 10-12 minutes, or until edges are golden brown.
  6. Cool and enjoy: Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

This cookie combines two classic flavors in one delicious treat! A milk chocolate chip cookie base gets topped with a creamy and decadent peanut butter frosting.

Credit: classicalkitchen.com

Recipe

This festive cookie features a sugar cookie base loaded with colorful sprinkles, topped with a rich and decadent chocolate ganache. It’s a showstopper that’s perfect for any celebration.

Recipe

Ingredients

  • For the cookies:
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 cup granulated sugar
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup rainbow sprinkles
  • For the chocolate ganache:
    • 1 cup heavy cream
    • 8 ounces semisweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream butter and sugar together in a stand mixer fitted with the paddle attachment (or using a hand mixer) until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
  4. Gently fold in the rainbow sprinkles with a rubber spatula.
  5. Scoop dough by rounded tablespoons and roll into balls. Place cookies on prepared baking sheets, leaving about 1 1/2 inches between them.
  6. Bake for 8-10 minutes, or until the edges are lightly golden brown. Let the cookies cool completely on the baking sheet before decorating.
  7. Make the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until simmering. Remove from heat and pour over the chocolate chips in a heat-resistant bowl. Let sit for 5 minutes, then whisk until smooth and glossy.
  8. Let the ganache cool slightly, until it thickens enough to spread. Spread a spoonful of ganache over the cooled cookies.
  9. Let the ganache set completely before storing the cookies in an airtight container.

19. Snickerdoodle with Chocolate Chips

This twist on the classic snickerdoodle combines the warm and cozy flavors of cinnamon sugar with the delightful addition of milk chocolate chips. It’s the perfect balance of sweet and comforting.

Recipe

20. Pecan Sandies with Chocolate Fudge Filling

These melt-in-your-mouth pecan sandies feature a buttery shortbread crust filled with a decadent chocolate fudge center. Topped with chopped pecans, they’re a truly irresistible treat.

Recipe

Ingredients

For the Cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups chopped pecans

For the Chocolate Fudge Filling:

  • 1 1/2 cups semisweet chocolate chips
  • 3/4 cup sweetened condensed milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups pecan halves (optional, for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the vanilla extract.
  3. In a separate bowl, whisk together the all-purpose flour. Gradually add the flour to the wet ingredients, mixing until just combined. Fold in the chopped pecans.
  4. Roll tablespoons of dough into balls and place them on the prepared baking sheets, leaving a couple of inches between each cookie. You can gently press down on the tops of the dough balls with a fork to create a crisscross pattern.
  5. Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool completely on the baking sheets before filling them.
  6. Make the Chocolate Fudge Filling: While the cookies cool, prepare the filling. In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Heat in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Stir in the vanilla extract.
  7. Assemble the Cookies: Once the cookies are cool, spread a teaspoon of chocolate fudge filling in the center of each cookie. Top with a pecan half, if desired.
  8. Let the chocolate filling set completely before serving. You can store the cookies in an airtight container at room temperature for up to 3 days.

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