Category Archives: Cookies

Easter Jelly Bean Cookies

I wanted to make Jelly Bean Cookies for Easter and dug in my old standard recipes, trying to decide what to make the base cookie out of. I found this really good basic sugar cookie (not a cut-out cookie) and remembered a wonderful butter cream frosting that would go great on them. I did some jelly bean tasting (now I’m a jelly bean expert) and found Starburst jelly beans had the best flavor – sweet and just barely tart.

You probably noticed the cute green grass the jelly beans are sitting on. I found that in the middle of the Easter stuff at Target and thought it was so cute! It’s edible, but not really that tasty. If you’re wanting cute cookies, go for it! If you want awesome cookies, make the sugar cookie, frost it generously with the butter cream and put the little jelly beans on top, leaving the grass off. You could also dye some shredded coconut green and use that for grass.

Here’s a photo of the different ways I decorated the cookies – sugar cookies with frosting, sugar cookies with jelly beans and no frosting (those were cute, too), and cookies with the frosting, grass and jelly beans. Oh, and some have frosting with just jelly beans on top. I tried to make the ones with just jelly beans look like bunny feet. Awwwww.

I think my favorite are the cookies with the purple jelly beans. The flavor combinations are just perfect. Bret doesn’t like jelly beans (what?), so I made some plain and some with just frosting. These cookies are so cute and perfect to make with the kiddos for Easter, or really any time!

5 from 1 vote
Easter Jelly Bean Cookies

****Terrific sugar cookie with a dreamy butter cream frosting and sweet dots of jelly beans.  Perfectly Easter!

Servings: 30 cookies
  • 1 C (2 sticks) butter softened
  • 1 1/2 C granulated sugar
  • 1 egg
  • 2 1/4 C all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 1/2 C powdered sugar sifted
  • 2 1/2 tbsp butter softened
  • 1 tsp vanilla
  • 1 to 2 tbsp milk
  1. Preheat the oven to 350°.  Line two cookie sheets with parchment paper or silpat.  Cream together the butter and sugar until light and fluffy, about 3 minutes.  Add the egg and mix until well combined.

  2. Sift the flour, baking powder and salt together.  Add the flour, 1 cup at a time, into the butter mixture, then add the vanilla.  Mix until combined.

  3. Roll a heaping tablespoon of dough into a ball and place on the cookie sheet, about 2 inches apart.  Slightly flatten the cookie.  Repeat with the rest of the dough.  Bake for 9-12 minutes, until lightly browned on the bottom.  The top will not brown.  Cool cookies on rack completely before frosting

  4. For the frosting, sift the powdered sugar into a medium bowl,  Add the softened butter and mix until combined and smooth.  Add the vanilla and stir.  Add the milk, 1 tbsp at a time until the consistency you want (kind of thick).  Frost the cookies generously, then sprinkle with grass (if using) and gently press jelly beans on top into the frosting.

Recipe Notes
Tips and Stuff: Be sure and use a heaping tablespoon of dough - you want these to be larger than usual so you can decorate them. I always put cookie dough in the refrigerator between batches. If you're not going to use the frosting and want to make bunny feet, press the jelly beans gently onto the cookies before baking (4 across the top and 1 sideways on the bottom). If you'd rather use dyed coconut for the grass, it would work, too.

Double Chocolate Peanut Chip Cookies

We were ready for a good thick, chewy cookie and I found this Double Chocolate Peanut Chip Cookies recipe that fit the bill. That wasn’t the original name for the cookie, but I changed the name to fit the ingredients I put in them. They’re chocolate peanut butter cookies with chocolate chips and peanuts, so that’s the best name I could come up with!

I highly recommend these cookies, but a word of warning – only bake them 12 minutes. Since they’re chocolate cookies, it’s hard to tell when they’re done and the bottoms burn after 12 minutes. The recipe said to bake them 12-15 minutes and I tried 14, 13, and then finally 12 minutes, which was perfect. They’re extra large, chewy and thick with dry-roasted peanuts and chocolate chips in every bite. We really like them and would make them for any occasion or just for every day snacking.

Double Chocolate Peanut Chip Cookies
****Really good, but only bake for 12 minutes – no more – to get that wonderfully chewy texture. Makes 2 1/2 to 3 dozen large cookies.

1/2 C. butter, softened
1/2 C. shortening
1 C. smooth peanut butter
1 C. granulated sugar
1 C. firmly packed brown sugar
2 large eggs
2 C. all-purpose flour
1/3 C. unsweetened cocoa, sifted
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 C. dry-roasted peanuts
1 (11.5 to 12 oz.) bag chocolate chips or chocolate chunks

Preheat oven to 375 degrees. Beat butter and shortening at medium speed with an electric mixer until creamy; add peanut butter and sugars, beating well. Add eggs, beating until well combined.

Combine flour and next 5 ingredients. Add to butter mixture, beating well. Stir in peanuts and chocolate chips.

Shape dough into 2″ balls (about 2 tbsp.) Flatten slightly, and place on ungreased baking sheets. Bake for 12 minutes. Cool on pan 2 minutes, then remove to a wire rack to cool completely.

Tips and Stuff
Original recipe called for chunky peanut butter, but I think smooth is better since you also add the dry-roasted peanuts.
They call for 2″ round dough balls and make fairly large cookies.
Again, only bake for 12 minutes or they’ll burn on the bottom.

Oatmeal Lace Cookies

Years ago, my sister gave me a gift of lace cookies from Holland.  I’ve never forgotten how good they were and finally found a recipe that tastes just like those I had so long ago.  These Oatmeal Lace Cookies are incredible!  A little crispy, a little chewy, and a layer of chocolate in the middle of it all.  They’re buttery and irresistible.
Even though the ingredients are simple and it only takes a few minutes to put together, it makes so many cookies that there’s a time investment putting them on the cookie sheets, peeling them off after cooled and then slathering that good chocolate between them. But oh, the return! They’re delicate in a way, but are also rich and substantial. If you can’t tell, I really love these cookies.

Oatmeal Lace Cookies
**** Outstanding cookies. Makes 70 to 80 2 1/2″ rounds (about 40 when sandwiched with chocolate – highly recommended!)

1 C. butter
2 1/4 C.light brown sugar, packed
2 1/4 C. oatmeal
3 tbsp. all-purpose flour
1 tsp. salt
1 egg, lightly beaten
1 tsp. vanilla
2 C. semisweet chocolate chips

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

Heat butter and brown sugar together in a 2-quart saucepan over medium-low heat, stirring frequently until smooth (until you don’t have the sugary feel under the spoon; 3-5 minutes). Stir in the oats, flour, salt, egg*, and vanilla.

Drop cookie batter onto the baking sheets by scant teaspoons about 2 1/2″ apart (cookies will spread a lot). Bake for 5-6 minutes, until lightly golden brown. Cool them on the baking sheets while you’re baking the next batch, then remove to cooling rack.

After completely cooled, match up like-sized cookies. Melt the chocolate chips in a microwave-safe bowl for 30 seconds, stir, then continue at 10 second increments, stirring each time until melted and smooth. Spoon about 1 tsp. of the melted chocolate on one side of the matched cookies and lightly press together with the other one. Let cool on racks until set. Store in a pan with waxed paper between layers so the cookies don’t stick together. (update: do not freeze well. When thawed they got soggy, so eat when fresh)

Tips and Stuff
Don’t over bake these – if they’re dark brown, they’re burnt and not so tasty.
They look incredibly thin after baked, but they’ll come up fine off of the parchment paper if you give them enough time to cool.
*When adding the egg to the hot mixture, stir in quickly and thoroughly so it doesn’t scramble.
Experiment with the first pan – these really do spread a lot and will mush if set too close together.

Pecan Pie Cookies

We have seven pecan trees in our yard and about one in five years they make tons of great pecans.  Luckily, this is one of those years!  For weeks I’ve become quite adept at cracking and prodding little pecans out of their shells and have gotten about two and a half quart bags full! Now I get to make those pecan recipes that have been lurking in my “to-try” file all these years.
I’ve been wanting to try these cookies forever.  It’s a cookie, it’s a pecan pie – what a perfect combination!  They were fairly easy to throw together, but take an extra few minutes to spoon the pie filling into the cookie.  Way worth it, though.  This was one good cookie and will be great for the holidays.
The brown sugar cookie is good by itself, but put that rich pecan pie filling on it and you’ve got one little delectable dessert.  If you and your family like pecan pie, you’ll like this cookie.

Pecan Pie Cookies
*** 1/2 Yummy little cookie that will be great for the holiday season. Makes about 3 dozen.

1 C. firmly packed brown sugar
3/4 C. butter, softened
1 large egg
1 tsp. vanilla
2 C. all-purpose flour
1 tsp. baking powder
1 C. chopped pecans
1/2 C. firmly packed brown sugar
1/4 C. heavy whipping cream
1 tsp. vanilla

Combine the brown sugar, butter, egg and vanilla into a mixing bowl and mix until creamy.  In a small bowl, stir the flour and baking powder together, then add 1/2 C. at a time to the mixing bowl, mixing between each addition (mix on low or you’ll have flour all over you) until well combined.  Refrigerate dough for 20-30 minutes.

Preheat oven to 350 degrees. Place parchment paper on cookie sheets and roll cookies into a 1 1/4″ balls.  Put the filling ingredients into a medium bowl and stir well. Press a round thumbprint well into each cookie and fill each well with about 1 tsp. of filling (it should be fairly  piled up on the cookie).  Bake for 9-11 minutes until the cookies are lightly browned.  Cool for 1 minute on the cookie sheet, then move them over to a cooling rack.  Store in an air-tight container with waxed paper between layers.

Tips and Stuff
Don’t skip the refrigerated dough step.  It helps keep the cookies puffy instead of flat.
Don’t over bake the cookies so that they’ll come out soft.  It’s a great contrast between the soft cookie and crunchy pie filling.

Chewy Almond Cookies

These chewy cookies looked so good at that I just had to make them.  They look like a little bite of Christmas!  I wasn’t sure what to expect since there are only four ingredients along with two decorative items, but they made tasty and chewy little cookies.
I’ve only worked with almond paste once before and found that you have to manually work with it quite a bit to get it to blend with the other ingredients. It comes in a block and I had to pull it into pieces and mix it into the sugar for quite awhile to break up the chunks.  After the addition of the vanilla and egg white, though, the mixture came together nicely.  It whipped up quickly, but only makes about a dozen and a half cookies. If you’re needing more, be sure and double the recipe.
These are pretty little cookies with a great chewy texture after completely cooled.  You could put green maraschino cherries in them too – that would be good for Christmas.  Because they’re made with almond paste and no flour, they’re naturally gluten free if you’re concerned with that.  You’ll know they’re made with almond paste instead of flour because of the texture, but it works with these cookies.  Another good addition to the Christmas cookie list!

Chewy Almond Cookies
***1/2. Very good. Chewy almondy texture. Good little cookie with few ingredients.

8 oz. almond paste
1/2 C. granulated sugar
1/2 tsp. pure vanilla extract
1 egg white
10 maraschino cherries, halved
1/4 C. sliced almonds

Preheat oven to 325 degrees. Line baking sheet with parchment paper.

Pull apart the almond paste into pieces and place the pieces and the sugar in a food processor.  Pulse till almond paste is separated and blended with the sugar.  Add the vanilla and egg white and blend until smooth. (If you don’t have a food processor, mix the paste and sugar in a stand mixer on low till it’s a sandy mixture. Then add vanilla and egg white and mix till smooth).  It will still have a bit of texture from the almond paste.

Roll the dough into 1 inch balls and placed on parchment paper-lined pans. Press the middle of each cookie with your thumb and place and cherry in the depression. Press sliced almonds into the side of each cookie.

Bake for 22-25 minutes or until lightly browned, turning the pan once during baking.  Cool the cookies completely on the pan over a rack and then peel the cookies off of the parchment paper.  Store in a tightly sealed container.

Tips and Stuff
Pat the maraschino cherries dry or they’ll bleed onto your cookie.
I didn’t use a food processor, so I made sure and pulled the almond paste into little pieces before mixing.  Be sure it’s on low or it will fly out of the bowl!
I tried the cookies with sliced almonds on the sides, as well as crushed almonds and no almonds at all.  I think it’s prettiest with the sliced almonds. Also, after baked the almonds get a toasty flavor and are very good.
The dough is very sticky, but roll them by hand.
Let them cool completely on the paper or the bottom will pull out when lifted.