Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields about 6 dozen.

Looking for an easy-to-make recipe for cookies that are absolutely delicious? These cinnamon crinkle cookies fit the bill. They are slightly crisp, and have wonderful cinnamon (and citrus!) flavor. I found the recipe in one of my old cookbooks, and wanted to share it with you today.

If you make the recipe as written, it will yield about 6 dozen yummy cookies (which also freeze well). They are a cinch to make, so there is no special talent needed to make these treats. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cookie Dough

First- preheat your oven to 350°F. While the oven preheats, cream butter, vegetable shortening, granulated and brown sugars together in a large mixing bowl, using an electric mixer. Continue beating until the mixture becomes light and fluffy in texture (a couple minutes). Add an egg, vanilla and almond extracts, then continue beating the batter until they are fully incorporated.

In a separate bowl, stir together flour, cinnamon, baking soda, cream of tartar, salt, and finely grated lemon and orange peel until combined. Add the flour mixture, a little at a time, to the creamy batter mixture, beating with each addition. The batter for the cinnamon crinkle cookies is done when fully combined.

Making The Cookie Dough Balls

Form the dough into 1″ balls, by rolling the firm dough between the palms of your hands. You should have enough dough to make approximately 72 cookie dough balls. As you form them, place the dough balls onto wax paper, until all the cookies have been formed.

Place granulated sugar into a small bowl. I typically use about 1/3 cup, but you may require more or less, depending on the size of the finished cookie dough balls. Place 2-3 dough balls at a time into the sugar, and roll them around to coat the entire surface with sugar.

Bake The Cinnamon Crinkle Cookies

Place the sugar-coated cinnamon crinkle cookies about 2″ apart from each other onto ungreased baking sheets. As you can see, I used my old ratty baking sheets for this photo shoot, so here they are in all their glory. HA HA! They show the evidence of a LOT of wear and tear over many years, but are still getting the job done. Kind of like me!

Bake the cinnamon crinkle cookies in a 350°F oven for 10-15 minutes, or until they are lightly browned and set on top. Mine are usually done in about 12 minutes, but because oven temps can vary greatly, be sure to check on them at the 10 minute mark. The tops should also be crinkled (or crackled) on top when done.

Transfer the cinnamon crinkle cookies to a wire rack, and allow them to come to room temperature before serving. They taste BEST at room temp, after they’ve had time to crisp up! Wrap any extras in an air-tight container for storage in the pantry OR in the freezer.

Since this recipe makes so many cookies, I freeze at least half of them to serve another time after thawing. They also make a yummy, thoughtful food gift for friends, neighbors, or co-workers!

The Cinnamon Crinkle Cookies Are Ready To EAT!

Cinnamon crinkle cookies are best served at room temperature, because they crisp up as they cool. Pile a bunch of them onto a plate, and watch just how fast they are devoured. They’re REALLY tasty, and I just know you will love ’em!.

I really believe you (and those you love) are going to enjoy every single bite of these delicious cookies! They freeze well, too, so you can put some aside to enjoy at a later date. Thanks for stopping by, and I hope you will come back again soon. Have a great day, and may God bless you in all you do.

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy cookie recipes for you to enjoy, including:

• Chocolate Crinkle Cookies
• Oatmeal Raisin Cookies
• Snowball Cookies
• Classic Pizzelle Cookies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original Recipe Source: The cookbook called “Taste of Home Complete Guide To Baking”, page 43, published in 2004 by Reiman Media Group, Inc.

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Cinnamon Crinkle Cookies

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields 6 dozen.

Category: Dessert, Snack

Cuisine: American

Keyword: cinnamon crinkle cookies

Servings: 72 (approx. 6 dozen)

Calories Per Serving: 58 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ cup butter softened
• ½ cup vegetable shortening
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2½ cups all purpose flour
• 3 teaspoons ground cinnamon
• 2 teaspoons finely grated orange peel
• 1 teaspoon finely grated lemon peel
• 2 teaspoons ground nutmeg
• 2 teaspoons cream of tartar
• 2 teaspoons baking soda
• ½ teaspoon salt
• ⅓ cup granulated sugar to cover dough balls

US Customary - Metric

Instructions

1. Preheat oven to 350°F. While oven preheats, cream butter, vegetable shortening, granulated and brown sugars together in large mixing bowl, using electric mixer. Continue beating until it becomes light and fluffy in texture (2-3 minutes). Add egg, vanilla and almond extracts; continue beating until fully incorporated.

2. In separate bowl, stir together flour, cinnamon, baking soda, cream of tartar, salt, lemon and orange peel until combined. Add this, a little at a time, to the creamy butter mixture, beating with each addition, until fully combined.

3. Form dough into 1" balls, by rolling dough between the palms of your hands, to make approx. 72 dough balls. Place dough balls on wax paper, until all are done.

4. Place sugar into small bowl (you may need a little more or a little less). Place 2-3 dough balls at a time into sugar; roll them around to coat surface with sugar.

5. Place dough balls 2" apart on ungreased baking sheets. Bake at 350°F for 10-15 minutes, or until lightly browned. Because oven temps vary, check them at the 10 minute mark. Cookies should be crinkled (or crackled) on top when done. Transfer cookies to wire rack; let come to room temp. before serving. Store extras in an air-tight container in pantry OR in freezer. Enjoy!

Nutrition Facts

Cinnamon Crinkle Cookies

Amount Per Serving (1 cookie)

Calories 58 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 6mg2%

Sodium 59mg3%

Potassium 23mg1%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 4g4%

Protein 1g2%

Vitamin A 44IU1%

Vitamin C 1mg1%

Calcium 4mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make 4 dozen yummy Lemon Krispie Cookies, drizzled with lemon glaze on top! This easy to make recipe uses boxed lemon cake mix as a shortcut!

If you’re looking for an easy to prepare, delicious batch of homemade cookies, I sure hope you will try these lemon krispie cookies!

With only a few ingredients added to a boxed cake mix, you can have 4 dozen amazing tasting cookies to eat, share, etc. in practically no time! I saved the recipe from an old food magazine (from 1998), and it’s a KEEPER!

Lemon flavored, with a crunch from puffed rice cereal, the baked lemon krispie cookies are then drizzled with a simple lemon glaze, which enhances the taste even more! They are delicious, and would be a perfect food gift one you love. Here’s how to make them!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Will I Need?

To make lemon krispie cookies, you will need a box of lemon cake mix, puffed rice cereal (like Rice Krispies), butter, an egg, and grated lemon peel.

If you want to drizzle lemon glaze on them (recommended- once baked), you will also need powdered sugar and fresh lemon juice. Before gathering the ingredients, preheat your oven to 350°F.

NOTE ABOUT THE CAKE MIX: The original recipe (from 1998) calls for an 18.25 ounce box of cake mix. Most boxed cake mixes nowadays are smaller in “quantity” at 15.25 ounces, and they still will work perfectly! 

Make The Cookie Dough

Place the dry cake mix, krispies, melted butter, a beaten egg and grated lemon peel (zest) in a large mixing bowl.

Stir them together until completely blended. This is your cookie dough. See how easy that was?

Time To Get Rollin’

The next step is to shape the cookie dough in 4 dozen 1″ balls. If you’re careful about the size (don’t make them too big), you WILL get 48 cookies from this dough! Use a cookie scoop or a teaspoon and roll a piece of dough between the palms of your hand to form a 1″ ball.

TIP: The dough is VERY forgiving, so if you don’t have enough cookies to make 4 dozen… simply pinch little pieces off the “chubby” ones (ha ha), and re-roll.

Place the dough balls about two inches apart on an UNGREASED baking sheet. I use two baking sheets and make the 4 dozen cookies in two batches.

Let’s Bake Some Lemon Krispie Cookies!

Bake the cookies at 350°F. for 10-12 minutes. I find with our oven it usually takes the full 12 minutes, but keep an eye on yours. Oven temps can vary greatly, and you don’t want them to overcook.

When done, remove them from the oven, and let the cookies cool in the pan for one minute before transferring to wire rack to finish cooling.

The cookies should be set on top, very light golden in color, and the bottoms will be golden brown. Let them cool completely before drizzling with the lemon glaze.

Make The Lemon Glaze

While the cookies cool, you can quickly make the lemon glaze to drizzle on top of the cooled “room temp” cookies. Place a cup of powdered sugar into a small bowl. Squeeze fresh lemon juice in, a few drops at a time. Stir after each addition of lemon juice.

Continue until the lemon glaze is still thickened, but “thin” enough to easily drizzle over the cookies. Too thin? Add more powdered sugar. Too thick? Add more lemon juice!

Place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack (to help with cleanup)! Move the completely cooled cookies tightly together.

Using a honey dipper OR a fork, drizzle the glaze over the cookies. Make several passes over the cookies until the glaze is gone, and all cookies have a bit of glaze drizzled on them. Let glaze firm up before serving.

Ready To Eat Some Lemon Krispie Cookies!

Once the lemon drizzle has firmed up, the lemon krispie cookies are ready to be served! They have wonderful lemon flavor, and a tiny bit of crunch when you bite into them, thanks to those krispies inside!

Any leftover cookies that don’t get gobbled up can be frozen, (sealed well) in an airtight container.

I hope you have the opportunity to make these EASY, quick and delicious cookies for your family or friends. Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Have a wonderful day, friends.

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy cookie recipes for you to enjoy, including:

• Chocolate Crinkle Cookies
• Peanut Butter Crunch Cookies
• Snickerdoodles
• Oatmeal Cinnamon Chip Cookies
• Lemon Meltaway Cookies

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: “Taste of Home” magazine, June/July 1998 issue, page 9, published by Reiman Publications, LP

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Lemon Krispie Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

Make 4 dozen yummy Lemon Krispie Cookies, drizzled with lemon glaze on top! This easy to make recipe uses boxed lemon cake mix as a shortcut!

Category: Dessert, Snack

Cuisine: American

Keyword: lemon krispie cookies

Servings: 48 cookies

Calories Per Serving: 64 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookie Dough:

• 15.25 ounce boxed lemon cake mix
• 1 cup puffed rice cereal (like Rice Krispies)
• ½ cup butter, melted , = 1 stick
• 1 large egg , lightly beaten
• 1½ teaspoons finely grated lemon peel , = lemon "zest"

For Lemon Glaze Drizzle:

• 1 cup powdered sugar
• fresh lemon juice , a few drops at a time, + more, as needed

US Customary - Metric

Instructions

1. Preheat oven to 350°F.

2. Place dry cake mix, krispies, melted butter, beaten egg and grated lemon peel (zest) in a large mixing bowl. Stir together until completely blended.

3. Shape cookie dough into 48, 1" balls, by rolling pieces of dough between the palms of your hands. Place dough balls onto ungreased baking sheets, about 2" apart. TIP: The dough is VERY forgiving, so if you don't have enough cookies to make 4 dozen... simply pinch little pieces off the "chubby" ones (ha ha), and re-roll.

4. Bake cookies at 350°F. for 10-12 minutes. When done, cookies will be golden in color, set on top, and bottom of cookie will be golden brown. Remove from oven. Let sit for 1 minute before transferring cookies from baking sheet to wire rack to finish cooling. Let cookies cool completely before glazing tops.

5. Place powdered sugar in a small bowl. Squeeze lemon juice in, a few drops at a time. Stir after each addition of juice. Continue until glaze is still thickened, but "thin" enough to easily drizzle over cookies. Place wax paper, parchment paper or aluminum foil UNDER the wire rack (to help with cleanup)! Move completely cooled cookies tightly together on rack. Using a honey dipper OR fork, drizzle glaze over cookies. Make several passes over the cookies until glaze is gone, and all cookies have glaze drizzled on them. Let glaze firm up, before serving. Enjoy!

Nutrition Facts

Lemon Krispie Cookies

Amount Per Serving (1 cookie)

Calories 64 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 9mg3%

Sodium 87mg4%

Potassium 7mg0%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 6g7%

Protein 1g2%

Vitamin A 104IU2%

Vitamin C 1mg1%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make a batch of 4 dozen delicious Oatmeal Cinnamon Chip Cookies (with raisins), for family or friends to enjoy! Easy, chewy, and so yummy!

I don’t know about you, but I really love oatmeal raisin cookies. My husband isn’t the biggest fan (“oatmeal is for breakfast”), but I’ll take one of those cookies any time of day. I’ve had a recipe for many years for the oatmeal cinnamon chip cookies I am sharing with you today. The recipe (from one of my old recipe boxes) had been cut out of a magazine and didn’t have a source listed, so I don’t know who to give credit to for this yummy recipe.

Cinnamon chips can be a bit difficult to find in the grocery stores (in the chocolate chip section) unless it is around the holidays. I discovered about a year ago that they are available for purchase in bulk (three 10oz. bags per package) on Amazon, so at least I can keep them on hand in my pantry to make cinnamon chip scones or these cookies any time I want!

This cookie recipe uses a whole bag of cinnamon chips, so the flavor is amazing! It’s such an easy recipe to make, and yields about 4 dozen of these super flavor-filled chewy cookies. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Batter

Before making the batter, preheat your oven to 350°F. The batter doesn’t take long at all to prepare, so you want your oven heated and ready to go! Place the softened butter, packed brown sugar, and the granulated sugar in a large mixing bowl. Beat these ingredients until they become creamy.

Add two eggs and vanilla extract to the mixing bowl, and beat well, until they have been incorporated into the batter. In a separate bowl, combine the all purpose flour and baking soda, and then add these dry ingredients to the mixing bowl full of batter. Beat well, until the flour mixture has been fully incorporated into the batter.

To finish off the batter for the oatmeal cinnamon chip cookies, it’s time to add the three remaining ingredients. Add old fashioned oats (or substitute quick-cooking oats), raisins, and a 10 oz. bag of cinnamon chips to the bowl. STIR them into the batter. The finished cookie batter will be very thick!

Time To Bake Some Oatmeal Cinnamon Chip Cookies!

Drop the batter by generous Tablespoons onto UNGREASED cookie sheets, leaving a little space between each cookie. NOTE: You will probably need to make a couple batches, since the recipe makes approximately 48 cookies. I used two baking sheets per batch, so all the cookies were done in two batches.

Bake the oatmeal cinnamon chip cookies at 350°F for 10-12 minutes. When done they should be light brown on top. Remove the baking sheets from the oven, and let the cookies rest in the pan for 1 minute, before trying to remove them. 

After they rest a minute, transfer them from the pan to a wire rack to finish cooling. They will firm up a little bit more as they cool, and then they are ready to gobble up! There are a lot of cinnamon chips in these cookies, which makes them POP with cinnamon flavor!

I sure hope you get the chance to try these delicious oatmeal cinnamon chip cookies. They’re really good, and truly are a cinch to make! Thank you for stopping by, and I hope you will come back soon.

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. I have lots of ’em you will enjoy, including:

• Oatmeal Cranberry Pecan Cookies
• Chocolate Crinkle Cookies
• Flourless, 3 Ingredient Peanut Butter Cookies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Oatmeal Cinnamon Chip Cookies

Prep Time

15 mins

Cook Time

11 mins

Total Time

26 mins

 

Make a batch of 4 dozen delicious Oatmeal Cinnamon Chip Cookies (with raisins), for family or friends to enjoy! Easy, chewy, and so yummy!

Category: Desssert, Snack

Cuisine: American

Keyword: oatmeal cinnamon chip cookies

Servings: 48 cookies (approx.)

Calories Per Serving: 129 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup butter, softened *equals 2 sticks
• 1 cup light brown sugar (packed)
• ⅓ cup granulated sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 10 ounces Hershey's cinnamon chips *equals 1 bag
• 2½ cups old-fashioned oats *can substitute quick cooking oats
• ¾ cup raisins

US Customary - Metric

Instructions

1. Preheat oven to 350°F.

2. Place softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat until they become creamy. Add eggs and vanilla; beat well, until incorporated into the batter.

3. In separate bowl, combine flour and baking soda; add to the batter. Beat well, until flour mixture has been fully mixed into the batter. Stir in oats, raisins, and cinnamon chips. Cookie batter will be thick!

4. Drop batter by generous Tablespoons onto UNGREASED cookie sheets, leaving space between each cookie. Bake at 350°F for 10-12 minutes. When done they should be lightly browned on top. Remove baking sheets from oven; let cookies rest for 1 minute before removing them from baking sheet. Transfer cookies to wire rack to finish cooling before serving. Enjoy!

Nutrition Facts

Oatmeal Cinnamon Chip Cookies

Amount Per Serving (1 cookie)

Calories 129 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 18mg6%

Sodium 76mg3%

Potassium 70mg2%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 9g10%

Protein 2g4%

Vitamin A 129IU3%

Vitamin C 1mg1%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Orange Chocolate Chip Cookies, topped with a creamy orange frosting, are a soft, delicious, and wonderfully decadent treat you will enjoy!

About 15 years ago, I received this recipe for orange chocolate chip cookies from a friend. She knew that I hosted a cookie exchange at Christmas time every year, and wanted to share this one with me to try. She wrote “I think you should bake these in the near future to see if they are something you would want for your exchange. I have a sister-in-law that thinks Christmas isn’t the same unless she has some of these.”   Well, I don’t know where my friend got her original recipe for these cookies, but it’s a KEEPER!

I have to tell you, these easy-to-make cookies taste WONDERFUL, and I am so glad my friend Annette sent me her recipe. Pillowy soft, filled with chocolate chips, flavored with orange juice and zest, and topped with a creamy orange icing, these cookies are absolutely delicious! Today I want to share the simple recipe with you. Here’s how to make them:

Scroll down for a printable recipe card at the bottom of this post.

Make The Cookie Dough

Before beginning, remember to preheat your oven to 350°F. The dough for the cookies is really easy to make, and it comes together quickly, so make sure the oven is preheated, so it’s ready to go once the cookie dough is done.

In a large bowl or stand mixer, cream shortening, granulated sugar and cream cheese together until well combined. Note:* I almost always use butter for my baking, but this recipe calls for vegetable shortening, so as not to “mess it up”, that is what I use).

Add two eggs, fresh orange juice, and orange zest to the batter. Continue to beat the ingredients together until the batter is fluffy, and fully combined.

Now add the flour, salt, and chocolate chips. STIR these ingredients into the batter. That’s it! This is the batter for your orange chocolate chip cookies! Now let’s bake them.

Bake The Orange Chocolate Chip Cookies

Scoop or drop the batter by spoonfuls onto very lightly sprayed or greased cookie sheets, keeping about 2 inches between cookies. I usually get between 24-26 cookies out of the dough.

Bake at 350°F for 10-12 minutes, or only until the cookies are just barely golden brown around the bottom edges. You do NOT want the cookies to brown like a traditional chocolate chip cookie!

Once they’re done (see how they are barely brown around the edges?), remove the baking sheets from the oven, and let the cookies cool for a few minutes before transferring them to a wire rack to finish cooling.

Make The Orange Cream Cheese Frosting

While the orange chocolate chip cookies cool, you can make the orange cream cheese frosting. The frosting makes these delicious cookies perfect, so don’t leave this out!

In a medium bowl, use an electric mixer to beat together cream cheese, fresh orange juice, and orange zest (zest is the finely grated peel of the orange, and has lots of citrus flavor in it). Once they are creamed together, add powdered sugar, one cup at a time, until fully incorporated. You will end up with a fairly thick frosting for the cookies.

Frost The Orange Chocolate Chip Cookies

Once the cookies have COMPLETELY cooled, spread each one with the yummy orange frosting. There is enough frosting to generously cover the entire top of each cookie (I had 26 cookies). Let the cookies rest, which will firm up the frosting, before serving. In the second photo below, you can see that the bottoms of the cookies are barely browned. That is what they should look like.

Once the frosting has firmed up, the cookies are ready to enjoy! I’m confident you will like these soft, orange chocolate chip cookies. They are sooo good! The orange flavor, combined with chocolate chips is a favorite combination of mine, and I hope you like it, too.

Even though the cookies were so good that I could have eaten them ALL, I enjoyed taking small plates of these delicious cookies to several neighbors, so they could enjoy them, too!

I truly hope you have the opportunity to make these yummy cookies for yourself or for those you love. The recipe is so simple to prepare, and the results are wonderful! Have a great day, and thanks for stopping by.

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. I have quite a few, delicious cookie recipes to explore, including:

• Chocolate Crinkle Cookies
• Flourless, 3 Ingredient Peanut Butter Cookies
• Oatmeal Raisin Cookies
• Giant Sugar Cookies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Annette Goetz

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Orange Chocolate Chip Cookies

Prep Time

10 mins

Cook Time

11 mins

Total Time

21 mins

 

Orange Chocolate Chip Cookies, topped with a creamy orange frosting, are a soft, delicious, and wonderfully decadent treat you will enjoy!

Category: Dessert

Cuisine: American

Keyword: orange chocolate chip cookies

Servings: 26

Calories Per Serving: 230 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookies:

• 3 ounces light cream cheese
• 1 cup granulated sugar
• 1 cup vegetable shortening
• 2 large eggs
• 3 Tablespoons fresh orange juice
• 1 Tablespoon orange zest
• 2¼ cups all purpose flour
• ½ teaspoon salt
• 1 cup chocolate chips I used mini-sized

For Orange Frosting:

• 3 ounces light cream cheese
• 1 Tablespoon fresh orange juice
• 1 Tablespoon orange zest
• 2 cups powdered sugar

US Customary - Metric

Instructions

1. Preheat oven to 350°F.

2. In a large bowl or stand mixer, mix/cream shortening, granulated sugar and 3 ounces cream cheese until well combined. Add eggs, orange juice, and orange zest to batter. Continue to beat ingredients until batter is fluffy, and fully combined.

3. STIR flour, salt, and chocolate chips into the batter. Drop dough by spoonfuls onto lightly greased baking sheets, leaving about 2 inches between cookies (approx. 24-26 cookies).

4. Bake at 350°F for 10-12 minutes, or only until the cookies are barely golden brown around the bottom edges. You do NOT want cookies to brown like traditional chocolate chip cookies! When done, let cookies cool 2-3 minutes on baking sheets before transferring to a wire rack to finish cooling.

To Make Frosting:

1. Use an electric or stand mixer to beat together cream cheese, orange juice and zest. When fully mixed, add powdered sugar, one cup at a time, beating until fully incorporated. Frosting will be slightly thick.

2. Spread each cookie with frosting. There's enough to generously cover the entire top of each cookie. Let cookies rest to let frosting firm up, before serving. Enjoy!

Nutrition Facts

Orange Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 230 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 19mg6%

Sodium 86mg4%

Potassium 37mg1%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 22g24%

Protein 2g4%

Vitamin A 76IU2%

Vitamin C 2mg2%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make 4 dozen Mocha Chocolate Chip Cookies in no time at all! These delicious treats are easy to make, chewy, and have a hint of coffee liqueur flavor!

Do you like cookies? I’m pretty sure just about everyone that breathes loves a good cookie! Recently I hauled out one of my old cookie cookbooks (published 22 years ago!), and made a “new to us” recipe for mocha chocolate chip cookies. Wow… are they ever GOOD!

Many years ago there were “Mrs. Field” Cookie stores in practically every large shopping mall. There was just something about grabbing a freshly baked cookie while out on a shopping run that was hard to resist! Well, thanks to my old Mrs. Fields Cookie cookbook, I can make these yummy mocha chocolate chip cookies conveniently AT MY HOME!

The “mocha” flavor is not a smack you in the face kinda flavor… it’s more subtle! The cookies get that little bit of mocha flavor from pairing a small amount of instant coffee with a little bit of coffee liqueur! When that is added to the chocolate cocoa powder in the cookie dough, you’ve got a winning combination!

The recipe doesn’t take too long to make, either! Prep time is about 15 minutes, and the cookies take about 20 minutes to bake. Before ya know it, you’ve made 4 dozen DELICIOUS mocha chocolate chip cookies!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Cookie Dough

Before starting the dough, remember to preheat your oven to 300°F. Measure the flour, cocoa powder, salt and baking soda into a medium sized bowl. Whisk to combine these dry ingredients, and then set the bowl aside.

In a SEPARATE small bowl, dissolve the instant coffee powder (or crystals) in the coffee liqueur (or STRONG coffee, if not using liqueur). Set the bowl aside.

Measure the granulated and dark brown sugars into a large mixing bowl. Blend these sugars together using an electric mixer on medium speed until combined.

Add the softened butter and beat until this mixture is thoroughly combined. It will be kind of grainy and paste-like, but just keep on beating this mixture until combined. Now add two eggs and the dissolved coffee mixture to the bowl, and continue to beat (still on medium speed) until all ingredients are combined.

Add The Reserved Dry Ingredients To The Cookie Dough

Slowly add the flour mix to the dough for the mocha chocolate chip cookies a little bit at a time, beating on LOW speed as you add it. Continue beating on low until all the flour has been added.

TIP: This cookie dough will be VERY thick. You may wish to switch to a large spoon (and STIR) when about half of the flour mix has been added, because this is a really thick batter! Once all the flour has been incorporated, stir in the chocolate chips until combined.

Time To Bake Some Mocha Chocolate Chip Cookies!

Now that the cookie dough is ready, it’s time to bake some cookies! Drop the cookie dough using rounded Tablespoons onto ungreased cookie sheets. You will want to leave a couple inches in between each ball of dough!

Bake the mocha chocolate chip cookies for 20-22 minutes at 300°F. Check them at 20 minutes (mine were done then!), and when done remove the baking sheets from the oven. Let the cookies rest for about a minute, then transfer them with a spatula to a wire rack to finish cooling.

YUM – Time To Enjoy a Cookie Or Two!

Now all that is left to do is pour yourself a small glass of cold milk, grab a cookie or two, and enjoy a delicious treat! Hey- why not go crazy, and put your feet up, too? You deserve a break! The cookies are chewy, and taste wonderful! I really do think you (and those you love) will enjoy these cookies, thanks to the recipe from good old Mrs. Fields!

Thanks for visiting! I hope you enjoy these yummy mocha chocolate chip cookies as much as we did! They really are good, and any leftovers freeze well! Have a wonderful day… I hope you come back soon!

Looking For More Cookie Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. A few favorites include:

• Peanut Butter Kiss Cookies
• Oatmeal Cranberry Pecan Cookies
• Giant Sugar Cookies
• White Chocolate Raspberry Cookies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe adapted from the cookbook: “Mrs. Fields Best Ever Cookie Book!”, published by Mrs. Fields Development Corporation via Time-Life Custom Publishing, 1998, page 21.

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Mocha Chocolate Chip Cookies

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Make 4 dozen Mocha Chocolate Chip Cookies in no time at all! These delicious treats are easy to make, chewy, and have a hint of coffee liqueur flavor!

Category: Desssert

Cuisine: American

Keyword: mocha chocolate chip cookies

Servings: 48 cookies

Calories Per Serving: 136 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2½ cups all purpose flour
• ⅓ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoons instant coffee crystals (powder)
• 1 Tablespoon coffee liqueur (I used Kahlua) (can substitute STRONG coffee)
• 1 cup granulated sugar
• ¾ cup (packed) dark brown sugar
• 1 cup salted butter, softened (2 sticks)
• 2 large eggs
• 2 cups semi-sweet chocolate chips

US Customary - Metric

Instructions

1. Preheat oven to 300°F. Place flour, cocoa powder, salt and baking soda into a medium bowl. Whisk to combine; set bowl aside.

2. In separate small bowl, dissolve instant coffee crystals in coffee liqueur (or STRONG coffee, if not using liqueur). Set bowl aside.

3. Measure granulated and dark brown sugars into a large mixing bowl. Blend using an electric mixer on medium speed until combined. Add softened butter; beat until combined. It will be grainy. Add eggs and dissolved coffee mixture, and beat (on medium speed) until combined.

4. Add flour mix to the dough a little at a time, beating on LOW speed as you add it. Continue beating mixture on low until all flour has been added. Cookie dough will be VERY thick. TIP: Switch to a large spoon (and stir) when about half of the flour mix has been added, because this is a really thick batter! Once all flour has been incorporated, stir in chocolate chips.

5. Drop cookie dough by rounded Tablespoons onto ungreased cookie sheets. Leave a couple inches between each cookie! Bake for 20-22 minutes at 300°F. Check them at 20 minutes, and when done, remove from oven. Let cookies rest for a minute, then transfer with a spatula to a wire rack to finish cooling. Enjoy!

Nutrition Facts

Mocha Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 136 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 19mg6%

Sodium 63mg3%

Potassium 69mg2%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 10g11%

Protein 2g4%

Vitamin A 135IU3%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to post on your Pinterest boards!

Enjoy this classic recipe for yummy peanut butter kiss cookies, a soft peanut butter cookie with a milk chocolate kiss on top! Recipe makes 4 dozen.

Who doesn’t LOVE peanut butter kiss cookies? This classic cookie, also known as peanut butter blossoms, has always been a personal favorite of mine. If they are on a dessert platter, it is usually one of the very first cookies I head straight to grab!

I decided to post this traditional recipe, just in case someday they don’t print the recipe on the bags of Hershey’s kisses, which is where I got it! Be prepared… that’s my motto, especially in the case of these absolutely YUMMY cookies!

Truth is, they are incredibly easy to make! Last week I made some of these peanut butter kiss cookies to add to the dessert plates I will give our neighbors this Christmas.

The recipe makes approximately 48 cookies, so there are plenty to share, and a few to munch on, too! Here’s how to make them:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Unwrapping Those Kisses!

First- peel the wrappers off all 48 Hershey’s kisses. That’s probably the hardest thing about the recipe (ha ha)! Try NOT to eat all 48, people! You need them ready to go, so you can press them into the soft, hot cookies as soon as they come out of the oven!

Time To Make The Cookie Dough!

Preheat your oven to 375°F. while you mix up the cookie dough.  Place peanut butter and shortening in a large mixing bowl. Beat these well with an electric mixer, until smooth.

Add 1/3 cup of granulated sugar and light brown sugar, and beat these into the peanut butter mixture until thoroughly blended. Now add the milk, one egg, and vanilla into the dough batter, and again beat well, until fully combined.

Add Dry Ingredients

In a separate bowl, stir together all purpose flour, baking soda, and salt. Add these dry ingredients to the peanut butter cookie dough, a little at a time.

Continue to beat the ingredients together while you are adding them. The dough will be fairly thick once all the ingredients have been mixed together. Now the cookie dough is ready to be shaped!

Time To Roll The Cookies!

In order to get 48 cookies out of the dough, you will need to shape roll each cookie into a 1″ ball. If you have a small cookie scoop, it makes it fairly easy to do! Roll the dough between the palms of your hands until a small ball of dough is formed.

Place some additional granulated sugar in a small bowl (about 1/3 cup). Drop the cookie dough ball into the sugar, and turn, to coat the ball completely with sugar. Place the sugar coated dough ball onto an ungreased cookie sheet.

Repeat this process until all 48 cookies have been formed and placed onto cookie sheets. Keep about 2 inches between dough balls, because the dough will spread as it bakes.

Time To BAKE The Peanut Butter Kiss Cookies!

Bake the cookies at 375°F. for 8-10 minutes. They will be lightly browned when done. Remove the cookies from the oven, and immediately press one of the chocolate kisses down slightly into the center of each cookie.

You will see that the cookies will crack slightly around the edges as the chocolate kiss is pressed down slightly. Once all of the kisses have been added, transfer the peanut butter kiss cookies to a wire rack to finish cooling.

Who Wants Some Yummy Peanut Butter Kiss Cookies?

Cool the cookies completely before serving. It’s a challenge to not tear right into them, but just let them cool down before popping one into your mouth, okay?

I really hope you enjoy these peanut butter and chocolate kiss cookies! Peanut butter and chocolate are one of my favorite flavor combos, so how could I NOT love them?

They’re so good, and I hope you love them too! Have a great day, and thank you for visiting my blog! Take care, and may God bless you today.

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. I have quite a few cookie recipes, including:

• Classic Peanut Butter Cookies
• Chocolate Crinkle Cookies
• Giant Sugar Cookies
• Butter Pecan Crisps
• Peppermint Pinwheel Cookies

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Original recipe source: Found on the back of a Hershey Kisses package

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Peanut Butter Kiss Cookies

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

 

Enjoy this classic recipe for yummy peanut butter kiss cookies, a soft peanut butter cookie with a milk chocolate kiss on top! Recipe makes 4 dozen.

Category: Dessert

Cuisine: American

Keyword: peanut butter kiss cookies

Servings: 48 cookies (approx.)

Calories Per Serving: 92 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 48 Hershey's Kisses (milk chocolate)
• ½ cup vegetable shortening
• ¾ cup peanut butter (creamy)
• ⅓ cup granulated sugar
• ⅓ cup packed light brown sugar
• 1 egg
• 2 Tablespoons milk
• 1 teaspoon vanilla extract
• 1½ cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• additional granulated sugar , to roll cookie balls in

US Customary - Metric

Instructions

1. Preheat oven to 375°F. Peel the wrappers off 48 Hershey's kisses. You need them ready to go, so you can press them into the soft cookies as soon as they come out of the oven!

2. Place peanut butter and shortening in a large mixing bowl. Beat well with an electric mixer, until smooth. Add granulated sugar and light brown sugar; beat these into the peanut butter mixture until well combined. Add milk, egg, and vanilla into batter; beat well, until fully combined. In a separate bowl, stir together flour, baking soda, and salt. Add these dry ingredients to dough, a little at a time. Continue to beat together while adding them.

3. Shape and roll dough into 48, one inch dough balls. Roll each piece of dough between the palms of your hands until a 1" ball is formed.

4. Place additional granulated sugar in a small bowl (about 1/3 cup). Drop dough ball into sugar, and turn, to coat ball completely. Place sugar coated dough ball onto an ungreased cookie sheet. Repeat process until 48 cookies have been formed and placed onto cookie sheets. Leave 2 inches between dough balls, because dough will spread as it bakes.

5. Bake at 375°F. for 8-10 minutes. They will be lightly browned when done. Remove cookies from the oven, and immediately press one of the chocolate kisses down slightly into the center of each cookie. The cookies will crack around the edges as the chocolate kiss is pressed down. Once all of the kisses have been added, transfer cookies to a wire rack to finish cooling. Once cooled completely, serve and enjoy!

Nutrition Facts

Peanut Butter Kiss Cookies

Amount Per Serving (1 cookie)

Calories 92 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 5mg2%

Sodium 72mg3%

Potassium 35mg1%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 6g7%

Protein 2g4%

Vitamin A 6IU0%

Calcium 14mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make 3 dozen, yummy Cinnamon Spice Crinkle Cookies (easily), using only 5 ingredients, including a spice cake mix as a shortcut!

If you’re looking for a delicious cookie that is absolutely EASY to make, keep reading! This recipe today, for cinnamon spice crinkle cookies couldn’t be any easier, and wow, are they good!

The cookie dough is made by mixing 4 ingredients, which takes only a couple of minutes. Once the cookie dough is mixed, it is refrigerated for one hour, then shaped into balls, coated in powdered sugar and baked!

Other than waiting for the dough to chill for an hour (paint the house or crochet a scarf… ha ha), there is nothing hard at all involved in making these cinnamon spiced cookies! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Pge

Prepare The Batter For The Crinkle Cookies

Place the cake mix, eggs, cinnamon, and oil in a large mixing bowl. Use an electric mixer and mix, until the ingredients are fully combined.

Once the dough is made for the crinkle cookies, it needs to be well chilled. Cover the bowl and place it in the refrigerator for one hour. Don’t skip this step! This refrigeration time is necessary to firm up the batter, so that it can be shaped into dough balls easier.

When the dough is fully chilled, preheat your oven to 350°F. You will also want to line two large cookie sheets with parchment paper. Okay- now it’s time to shape the cookies!

Roll The Cinnamon Spice Crinkle Cookies Into Balls

Measure out the powdered sugar into a small bowl. This will be used to coat the cookie dough balls, before they are baked.

To form the cookies, place a small Tablespoon of dough into the palm of your hand. Roll the dough between your palms until it forms a ball. NOTE: As you work, the dough will begin to warm up a bit. Your hands will get a bit messy (as you can see in the 2nd photo below!). No biggie!

Drop the balls of cookie dough (a couple at a time) into the powdered sugar. Turn them, to fully coat on all sides with the powdered sugar. TIP: The important thing is to not make the cookies too big, AND to get them coated very well in the powdered sugar.

Time To Bake The Cinnamon Spice Crinkle Cookies!

Place the coated cinnamon spice crinkle cookies onto the parchment paper-lined baking sheets. Leave about 2″ of space between each cookie, because they will spread as they bake!

Bake the cookies at 350° F. for 7-8 minutes, or until done. Mine usually take about 8 minutes, but check them around 7 minutes, since oven temps can vary.

When done, remove the baking sheets from the oven, and let the cookies rest for about a minute, then transfer them with a spatula to a wire rack. Once they have cooled completely, they are ready to eat!

I love the look of these yummy cookies! Nice and crackled looking on the top, and soft and wonderfully cinnamon-spice flavored on the inside! The cookies are perfect to enjoy any time of the year! The warm cinnamon and spices flavoring the cookies are especially perfect for the Fall season. YUM!

I really hope you will give this recipe for delicious cinnamon spice crinkle cookies a try! They taste REALLY good, and honestly are a cinch to make! Have a wonderful day, and thank you for visiting. I hope you will come back soon for more family-friendly recipes. Enjoy the cookies! 

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious cookie recipes, including:

• Chocolate Crinkle Cookies
• Oatmeal Cranberry Pecan Cookies
• Giant Sugar Cookies
• Flourless, 3 Ingredient Peanut Butter Cookies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Heidi, at: thefrugalgirls.com/2018/10/cinnamon-crinkle-cookies-recipe.html

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Cinnamon Spice Crinkle Cookies

Prep Time

15 mins

Cook Time

7 mins

Time Included For Chilling Dough (inactive)

1 hr

Total Time

1 hr 22 mins

 

Make 3 dozen, super yummy Cinnamon Spice Crinkle Cookies very easily, using only 5 ingredients, including a boxed spice cake mix as a shortcut!

Category: Dessert

Cuisine: American

Keyword: cinnamon spice crinkle cookies, crinkle cookies

Servings: 36 cookies

Calories Per Serving: 103 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 box Betty Crocker Spice Cake Mix (15.25 ounce box)
• 2 large eggs
• 2 teaspoons ground cinnamon
• ½ cup vegetable oil (or canola)
• ¾ cup powdered sugar

US Customary - Metric

Instructions

1. Place cake mix, eggs, cinnamon, and oil in a large mixing bowl. Mix well, (with electric beaters or by hand) until ingredients are fully combined. Cover bowl and place in refrigerator for one hour. Don't skip the refrigeration step, because you want the dough really cold before you shape the dough balls.

2. When the dough is fully chilled, preheat oven to 350°F, and line two large cookie sheets with parchment paper.

3. Measure powdered sugar into a small bowl. To form cookies, place a small Tablespoon of dough into the palm of your hand. Roll dough between your palms until it forms a ball. Drop the balls of cookie dough (a couple at a time) into the powdered sugar. Turn them, to fully coat on all sides with powdered sugar. TIP: The important thing is to not make the cookies too big, AND to get them coated very well in powdered sugar.

4. Place coated dough balls on parchment paper-lined baking sheets. Leave 2" of space between each cookie. Bake at 350° F. for 7-8 minutes, or until done. Remove from oven, and let cookies rest for a minute, then transfer them with a spatula to a wire rack. Once cooled completely, they are ready to eat! Enjoy!

Nutrition Facts

Cinnamon Spice Crinkle Cookies

Amount Per Serving (1 cookie)

Calories 103 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 12mg4%

Sodium 99mg4%

Potassium 53mg2%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 9g10%

Protein 1g2%

Vitamin A 17IU0%

Vitamin C 1mg1%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!