Check back as I add more cookie recipes daily!
1. Pumpkin Spice Cranberry Cookies
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
Pumpkin Spice Bar Mix
2 eggs
6 Tbsp. melted butter
1/2 cup dried cranberries
1/2 cup chopped pecans
Directions
Preheat oven to 350°. Combine ingredients; stir until dough forms. Place rounded spoonfuls of dough onto a lightly greased baking sheet. Bake 17-20 minutes or until set. Makes about 2 dozen cookies.
2. Amaretto Pinwheel Cookies
Submitted by Tonia Horton (KS)
Ingredients
Awesome Amaretto™ Cheese Ball Mix
8 oz. softened cream cheese
1 Pillsbury® seamless dough sheet
1/2 cup mini chocolate chips
Directions
Combine the first 2 ingredients and spread on the dough sheet leaving a 1/2 inch gap around the edges. Sprinkle with chocolate chips. Roll up; jelly-roll style. Wrap with waxed paper and refrigerate for 3 hours or overnight. When ready to bake, preheat oven to 350°. Remove waxed paper and slice in 1/4 inch slices. Bake on a parchment sheet lined cookie sheet for 12-14 minutes. Makes 2 dozen cookies.
3. Chai Cream Cheese Cookies
Submitted by Jaimie Schmeling (MN)
Ingredients
1 cup (2 sticks) softened butter
8 oz. softened cream cheese
1/4 cup Oh My! Chai®
2 cups sugar
2 1/2 cups flour
1/2 tsp. salt
1 tsp. vanilla extract
1/2 cup chopped pecans
Directions
Cream butter and cream cheese until fluffy; stir in sugar and Oh My! Chai® . Stir in remaining ingredients. Roll into 1-inch balls; place on baking sheet. Bake at 350° for 16-18 minutes or until edges just begin to brown. Don’t over bake. Makes 5-6 dozen cookies.
4.Chocolate Almond Pound Cake Cookies
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
Absolutely Almond Pound Cake Mix™
1 egg
1/2 cup (1 stick) very soft butter
Chocolate almond bark
Sliced almonds for garnish
Directions
Preheat oven to 350°. Combine first 3 ingredients; roll into generous 1-inch balls. Place 2 inches apart on greased baking sheet. Bake for 15 minutes or until lightly browned. Cool completely. Melt chocolate almond bark as directed on the package. Dip one-half of each cookie into the melted chocolate; place on waxed paper or a lightly greased baking sheet. Sprinkle with almonds. Repeat with remaining cookies. Makes 8-10 servings.
5. Chocolate-Dipped Citrus Cookies
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
Citrus Sugar Cookie Mix
1/2 cup (1 stick) softened butter
1 egg
4 oz. semisweet or bittersweet chocolate, melted and cooled to room temperature
Optional toppings (such as crushed nuts, candied orange zest, sprinkles or crushed candies)
Directions
Combine Citrus Sugar Cookie Mix Packet 1 with butter and egg until dough forms. Shape into a disk; wrap in plastic wrap and chill for at least 1 hour or up to 3 days. Preheat oven to 375°. Divide dough in half. On a floured surface, roll each piece into a rectangle about 1/4-inch thick. Cut into 2-inch squares, and transfer to greased baking sheets. Bake about 6-8 minutes, until just beginning to brown. Cool slightly; transfer to wire racks to cool completely. Dip one half of each cooled cookie into melted chocolate. Place on waxed paper, and sprinkle with any desired toppings. Chill until chocolate is set, about 25-30 minutes. Store in an airtight container at room temperature for up to 3 days. Makes about 30 cookies.
6. Citrus-Cherry-Almond Jumbles
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
Citrus Sugar Cookie Mix
1/2 cup (1 stick) softened butter
1 egg
1 cup dried cherries, chopped
1 cup sliced almonds
Directions
Preheat oven to 375°. Combine Citrus Sugar Cookie Mix Packet 1 with butter and egg until dough forms. Fold in cherries and almonds; stir. Drop by spoonfuls onto greased baking sheets. Bake about 7-9 minutes, until just beginning to brown. Cool slightly; transfer to wire racks to cool completely. Makes 28-32 cookies.
7. Fudge and Peanut Butter Chip Cookies
Submitted by Rayma McKinney (MO)
Ingredients
Truffle Fudge Brownie Mix
1/4 cup (1/2 stick) melted butter
4 oz. softened cream cheese
1 egg
1 cup peanut butter flavor baking chips
Directions
Beat first 4 ingredients with a spoon until well blended. Stir in peanut butter chips. Form into 1-inch balls; place 2-inches apart on ungreased 10X15 pan. Flatten slightly. Bake at 350° for 10-14 minutes or until edges are set. Cool slightly; transfer to rack. Makes 24 cookies.
8. Gluten-Free Fudgy Crinkle Cookies
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
Gluten-Free Fudgy Brownie Mix
2 eggs
2 tsp. water
1 cup powdered sugar
Directions
Combine first 3 ingredients; dough will appear dry and crumbly. Cover and refrigerate 1 hour. With moistened hands, shape dough into small 1-inch balls; roll in powdered sugar. Place on a lightly greased baking sheet; bake at 350° for 9-11 minutes. Cool. Makes 24 cookies.
Always check the labels of ingredients in recipes to confirm they are gluten-free, and ensure your space is free from other possible sources of gluten when preparing these recipes. Since ingredient formulas can change and vary among other brands, Tastefully Simple cannot ensure that prepared recipes will be gluten-free.
9. Holiday Citrus Cut-out Cookies
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
Citrus Sugar Cookie Mix
1/2 cup (1 stick) softened butter
1 egg
1 can white frosting (such as cream cheese, vanilla or buttercream)
Decorating sugar or sprinkles, optional
Directions
Preheat oven to 375°. Combine Citrus Sugar Cookie Mix Packet 1 with butter and egg until dough forms. Divide dough in half. On a floured surface, roll each half out to about ¼-inch thickness. Cut into holiday shapes with cookie cutters, and place on greased baking sheets. Bake about 5-7 minutes, until just beginning to brown. Cool slightly; transfer to wire racks to cool completely. Frost cookies, and decorate with colored sugar or sprinkles as desired. Makes about 20-24 cookies.
10. Key Lime Tea Cookies
Submitted by Michelle Meacham (WI)
Ingredients
Key Lime Cheese Ball Mix
8 oz. pkg. softened cream cheese
12 oz. box Vanilla Wafer cookies
1/2 cup raw sugar
Directions
Combine contents of Packet 1 with cream cheese. Spread a teaspoon of mixture onto the flat side of a cookie; top with another cookie. Roll edges of filled cookies in raw sugar or contents of Packet 2. Makes about 25 cookies.
11. Oh My! Chai Cookies
Submitted by Leigh Santo (PA)
Ingredients
1 2/3 cup sugar, divided
1 cup (2 sticks) softened butter
1 egg
2 Tbsp. milk
1 tsp. vanilla
3 cups flour
2 tsp. baking powder
6 Tbsp. Oh My! Chai®, divided
Directions
Combine 1 cup sugar and butter; beat at medium speed until creamy. Add egg, milk and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder and 4 tablespoons Oh My! Chai®. Continue beating until well mixed. Divide dough in quarters; shape each quarter into an 8-inch log. Wrap in plastic wrap; refrigerate until firm, 1 to 2 hours. Combine remaining sugar and Oh My! Chai®; blend well. Slice logs into 1/8-inch slices; place 1 inch apart on ungreased baking sheet. Bake at 375° for 7-9 minutes or until edges begin to brown; cool 2 minutes. Sprinkle cookies with sugar and Chai mixture while warm; cool completely. Sprinkle cookies again when cool. Makes 12 dozen cookies.
12. Orange-Glazed Citrus Cookies
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
Citrus Sugar Cookie Mix
1/2 cup (1 stick) softened butter
1 egg
1 cup confectioners’ sugar
2 Tbsp. orange juice
1 tsp. finely grated orange zest
Directions
Combine Citrus Sugar Cookie Mix Packet 1 with butter and egg until dough forms. Divide dough in half, and form into small rectangular logs (about 1 x 1 1/2-inch). Chill until firm. Cut into slices about 1/4-inch thick, and place on greased baking sheets. Preheat oven to 375°. Bake about 6-8 minutes, until just beginning to brown. Cool slightly; transfer to wire racks to cool completely. In a small bowl, combine confectioners’ sugar, orange juice and zest; spread or drizzle over cookies. Makes 20-24 cookies.
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