Giant Sugar Cookies are fun to eat when you just NEED a cookie as big as your head! Six inches in diameter, these are delicious, classic, BIG yummy treats!

Some days are like that, right? You just need a cookie as big as your head to make it all right again. Something like a Giant Sugar Cookie, perhaps?  I made these jumbo cookies recently as my husband and I were still reeling from the loss of our furry family member, Bailey (our beloved dog), who we lost to cancer two weeks ago. Getting in the kitchen and baking is therapy for me, to be honest! My heart was sad, and I really just wanted to bake something yummy! So I did.

This recipe for giant sugar cookies only makes 6 cookies, but they each come out about 6 inches wide, so trust me when I say, you will only need one.  My husband and I each ate one, then I gave the others away to our 2 sons, one of their girlfriends and one of our friends.

I like to bake, but I LOVE to give goodies to my friends and family even more (I hope you LOVE the giant size… every now and then someone you know might just need a GIANT cookie to help make it all better)!

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

Giant Sugar Cookies Are Easy To Make:

While your oven is preheating, cream together butter and sugar until smooth. Once smooth, add egg and mix well, then add other dry ingredients until a soft dough is formed.

Measure out 1/3 cup of the dough for each cookie (6 total), then roll each one in between your clean hands to form a ball.

Place the dough balls on two separate cookie sheets (on parchment paper), leaving plenty of space between each one (remember these will end up about 6 inches in diameter, so trust me… leave lots of room in between the cookie dough balls).

Lightly press down each cookie to flatten them out a bit. Lightly sprinkle tops of cookies with coarse sugar.

Time To Bake!

Bake cookies at 350 degrees for about 14-15 minutes. They should be just lightly brown around the edges when done. The cookies will firm up more as they cool.

See? Each cookie is about 6 inches in diameter. THAT is one GIANT sugar cookie!

Sure hope you enjoy these jumbo-sized cookies! They are fun to give to others when they least expect a surprise gift from your kitchen! Enjoy these big ol’ bites of deliciousness!

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 you might enjoy, including:

• Giant Chocolate Chip Cookie Pizza
• Peanut Butter Chocolate Chip ‘n Nut Cookies
• Oatmeal Raisin Cookies
• Dipped Gingersnaps

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

Recipe Source:  http://www.centercutcook.com/jumbo-sugar-cookies/

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Giant Sugar Cookies

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Giant Sugar Cookies are fun to eat when you just NEED a cookie as big as your head! Six inches in diameter, these are delicious, classic, BIG yummy treats!

Category: Dessert

Cuisine: American

Keyword: giant sugar cookies, sugar cookies

Servings: 6 huge cookies

Calories Per Serving: 399 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1/2 cup butter
• 1 cup granulated sugar
• 1 egg
• 1 ½ cups all purpose flour
• 1 ½ teaspoons baking soda
• 2 Tablespoons cornstarch
• 1/2 teaspoon salt
• Coarse sugar , for sprinkling on top of cookies (optional, but recommended)

US Customary - Metric

Instructions

1. Before beginning, line two large baking sheets with parchment paper. Heat oven to 350 degrees.
2. Place the butter and sugar into a large mixing bowl. Mix until smooth; add egg and mix well.
3. Add flour, baking soda, salt and cornstarch to the batter. Mix dough until it is thoroughly combined.
4. Measure out 1/3 cup dough for each of the 6 cookies. Roll dough between your clean hands to form a ball. Place on cookie sheet (3 per sheet). Repeat with remaining dough. Remember to leave enough space between each dough ball as they will be approximately 6 inches in diameter when done. Lightly press down on each dough ball with your hands, to slightly flatten. Sprinkle tops of cookies with coarse sugar.
5. Bake cookies at 350 degrees for 14-15 minutes or until cookies are light golden brown around the edges. Remove from oven. Let cookies cool on the parchment paper. They will firm up slightly as they cool. Enjoy!

Nutrition Facts

Giant Sugar Cookies

Amount Per Serving (1 huge cookie)

Calories 399 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Cholesterol 67mg22%

Sodium 614mg27%

Potassium 43mg1%

Carbohydrates 59g20%

Sugar 33g37%

Protein 4g8%

Vitamin A 510IU10%

Calcium 13mg1%

Iron 1.6mg9%

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

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Yummy “21 Day Fix” Oatmeal Chocolate Chip Cookies will satisfy that sweet tooth, with only 5 ingredients, and they’re ready in under 20 minutes!

Who says you can’t have a couple of cookies while eating healthy foods and controlling portion size on “The 21 Day Fix Plan”?  Here’s a fun little recipe for HEALTHY “21 Day Fix” Oatmeal Chocolate Chip Cookies to satisfy that ever present sweet tooth!

I made these cookies recently while giving the 21 Day Fix program a test run. The cookies get their sweetness from bananas, and are filled with rolled oats, cinnamon, salt, and chocolate chips! Two cookies equal one serving, and come in under 100 calories per serving.

This recipe, as written, makes 8 cookies, but would be totally easy to double. The cookies helped curb my sweet tooth… and kept me rolling along on the plan. It was nice to have cookies as a treat!

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

How to Make 21 Day Fix Oatmeal Chocolate Chip Cookies

Here’s how simple they are to make:  Preheat your oven to 350 degrees.  Mix the old-fashioned rolled oats (not quick cooking) with cinnamon and sea salt in a medium sized bowl.

Mash up two bananas with a fork, in a small bowl.

Add the mashed bananas and chocolate chips to the rolled oats, in a medium sized mixing bowl.

Stir all the ingredients very well, so they are totally combined.

Shaping The 21 Day Fix Oatmeal Chocolate Chip Cookies

Drop the “dough” by heaping Tablespoons onto an ungreased cookie sheet, being careful to leave a bit of space between each cookie. Lightly wet your hands so the batter won’t stick, then shape the “dough” into circles and flatten the tops down a bit.

Baking The Oatmeal Chocolate Chip Cookies

Place the cookies into a preheated 350°F oven, and let them bake for approximately 15 minutes (or until firm).

Once the oatmeal chocolate chip cookies are finished baking, let them cool slightly on the pan. Transfer the cookies to a wire rack to finish cooling.

Once completely cooled off, these yummy diet-friendly cookies are ready to eat! The oatmeal chocolate chip cookies hold together very well, and are slightly soft to the bite. They have a good taste, too!

Hope you will consider making these cookies if you are looking for a healthy, but not sugar packed oatmeal chocolate chip cookie. If you are following the “21 Day Fix” plan, the container counts are 1 yellow, and 1 purple for a serving of 2 cookies.

Don’t get me wrong… I can normally stuff my face with REAL oatmeal chocolate chip cookies till the cows come home, but while “eating clean” on this 21 day program, these were a tasty substitute!  Have a great day.

Looking For More COOKIE Recipes?

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

• Mom’s Chocolate Chip Cookies
• Chocolate Crinkle Cookies
• Flourless, 3 Ingredient Peanut Butter Cookies
• Oatmeal Raisin 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

Recipe Source:  http://www.adventuresofashrinkingprincess.com/recipes/21-day-fix-oatmeal-chocolate-chip-cookies/

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"21 Day Fix" Oatmeal Chocolate Chip Cookies

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Yummy "21 Day Fix" Oatmeal Chocolate Chip Cookies will satisfy a sweet tooth, with only 5 ingredients, and they're ready in under 20 minutes!

Category: Dessert

Cuisine: American

Keyword: oatmeal chocolate chip cookies

Servings: 8 cookies (2 per serving)

Calories Per Serving: 98 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup old-fashioned oats
• 2 teaspoons cinnamon
• 1/4 teaspoon sea salt
• 2 medium ripe bananas , mashed
• 1/4 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees. Lightly spray a baking sheet with non-stick spray.
2. In a medium sized bowl, add the rolled oats, cinnamon and sea salt.

3. In a separate bowl, mash the bananas together, using a fork. Add the mashed bananas and chocolate chips into the rolled oats mixture. Mix these ingredients very well.

4. Drop the cookie "dough" by heaping Tablespoons (8 total) onto your baking sheet. Lightly wet your fingers with water and gently press down on the tops of each cooking to flatten a bit.

5. Bake cookies at 350 degrees for 14-15 minutes, or until the cookies are firm to the touch. Remove cookies from oven. Let them cool down, then transfer to a wire rack, to finish cooling. Serve at room temp, and enjoy!

Recipe Notes

On 21 Day Fix plan? One serving = 2 cookies.
Container count is 1 yellow, 1 purple.

Nutrition Facts

"21 Day Fix" Oatmeal Chocolate Chip Cookies

Amount Per Serving (2 cookies)

Calories 98 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 74mg3%

Potassium 174mg5%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 5g6%

Protein 2g4%

Vitamin A 20IU0%

Vitamin C 2.6mg3%

Calcium 15mg2%

Iron 0.9mg5%

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

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Pumpkin Cheesecake Snickerdoodles are Fall-inspired decadent cookies, with a sweet, creamy cheesecake filling inside that will surprise you!
Pumpkins, pumpkins, pumpkins… they are EVERYWHERE this time of year! From the front porch (as a decoration), to the kitchen (used in desserts, etc,), pumpkins are a staple of the Fall season. That being said, I really hope you will like this recipe for Pumpkin Cheesecake Snickerdoodles I’m posting today. They are so good!

If you like snickerdoodles, chances are you will love these soft “pumpkin-y” cookies, especially with the surprise cheesecake filling in the middle. You can’t see the filling from the outside, but one bite into these cookies, and bam! There it is… and it’s good!

I am posting lots of pictures of the “process” of making the cookies, but you need to know that it really doesn’t take too long at all to whip up a batch of these delicious treats! Here’s how:

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

Make The Snickerdoodle Cookie Dough

First thing to do is mix up the cheesecake filling. Mix together the cream cheese, sugar and vanilla, using an electric mixer.

Once the filling is mixed well, cover and chill it for about 30-45 minutes to firm it up again.

While the cream cheese mixture is chilling, prepare the cookie dough. In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg, and then set it aside.

Beat the butter, granulated and brown sugars together in a mixer for about 3 minutes, then add the pumpkin puree, egg and vanilla, and beat it all together.

Add The Dry Ingredients To The Wet Ingredients

When the pumpkin “batter” (the wet ingredients) are well blended, add the flour mixture a little at a time, while mixing on low speed.

Once the cookie dough ingredients are totally blended, cover the dough and chill it for about 30 minutes in the refrigerator. Both the cheesecake filling AND the cookie dough can chill at the same time!

Make The Cinnamon Sugar Coating For The Snickerdoodles

While the dough (and cream cheese filling) are chilling, make the cinnamon-sugar coating. Combine granulated sugar, cinnamon, ground ginger, and allspice in a small bowl, and then set aside.

Once the dough and cream cheese filling are completely chilled, it’s time to “construct” these cookies:

Forming The Pumpkin Cheesecake Snickerdoodles

Take a Tablespoon of the chilled cookie dough and flatten it out in your hand into a round cookie shape. Put a teaspoon of the cream cheese filling right in the middle of the dough.

Flatten out another piece of dough (same size), and lay it on top of the cheesecake filling.

Pinch the sides together carefully by pulling the top piece of dough down around the filling, and carefully seal all the outside edges together. It can be a bit messy, but keep going, and try not to squish the filling out of the cookie.

The picture I took of what it looks like once sealed is completely blurry. Sorry-I was covered in cookie dough. You want the snickerdoodle to be fully sealed all around the edges. After you do the first one, it will be easier.

Coat The Cookie Dough Balls In Cinnamon Sugar Mixture

Once the edges are completely sealed, roll the dough “blob” between your  hands to form a ball, then drop it into the bowl of cinnamon-sugar-spice mixture and roll it around to coat it completely.

Place the sugar-cinnamon coated dough balls about 2 inches apart onto a baking sheet that is sprayed with non-stick spray. You can also use parchment paper or Silpat mat on the baking sheet instead of spraying the sheet. Continue until dough is all gone.

Bake The Pumpkin Cheesecake Snickerdoodles

Before you bake the pumpkin cheesecake snickerdoodles, take a heavy bottomed glass and flatten the dough balls down slightly.

Bake the cookies in a pre-heated 350 degree oven for 12-15 minutes or so. It may take a bit longer depending on how large the cookies you made are. When done, the tops should be slightly cracked and cookies should be a light golden brown. Remove cookies from oven; let them cool on the baking sheet before removing them to wire racks to cool completely.

Once they are cooled off completely, they are ready to be gobbled up! Pumpkin cheesecake snickerdoodles are at their best when eaten at room temperature (NOT WARM), because of the cheesecake filling.

Fall is such a wonderful season. I am always in awe of the beauty around us in the Pacific Northwest. Even our street magnificently displays God’s handiwork!

Sure hope you enjoy these pumpkin cheesecake snickerdoodles!  They are a little taste of Fall! Have a great day, and may God bless you with reminders of His presence 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. A few favorites you might enjoy include:

• Chocolate Crinkle Cookies
• Flourless, 3 Ingredient, Peanut Butter Cookies
• Oatmeal Raisin Cookies
• Pumpkin Spice Oatmeal Cookies
• Double Chipper 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

Recipe Source: http://therecipecritic.com/2013/09/pumpkin-cheesecake-snickerdoodles/

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Pumpkin Cheesecake Snickerdoodles

Prep Time

1 hr

Cook Time

15 mins

Total Time

1 hr 15 mins

 

Pumpkin Cheesecake Snickerdoodles are Fall-inspired decadent cookies, with a sweet, creamy cheesecake filling inside that will surprise you!

Category: Cookies, Dessert

Cuisine: American

Keyword: pumpkin cheesecake snickerdoodles

Servings: 24 cookies

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookie Dough:

• 3 3/4 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup butter , at room temperature
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup pumpkin puree (NOT pumpkin pie filling)
• 1 large egg
• 2 teaspoons vanilla extract

For cheesecake filling:

• 8 ounces cream cheese , softened
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract

For Cinnamon-Sugar Coating:

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• A dash of allspice

US Customary - Metric

Instructions

Make the cream cheese filling:

1. Mix cream cheese, granulated sugar and vanilla together in a small bowl. Cover bowl; refrigerate for 45 minutes.

Make the cookie dough:

1. Whisk the flour, baking powder, salt, cinnamon and nutmeg together in a large bowl. Set aside.
2. Using an electric mixer or stand mixer, completely beat the butter, granulated and brown sugars together until fully blended and fluffy (about 2-3 minutes).
3. Add the pumpkin puree, egg, and vanilla extract. Mix until blended.
4. Turn mixer to low speed and add the flour mixture a little at a time until fully blended. Once blended, cover the bowl and refrigerate the dough for about 45 minutes.
5. Preheat your oven to 350 degrees. Spray baking sheets with non-stick spray OR line them with parchment paper or a Silpat baking mat.
6. Make Cinnamon-Sugar Coating:
7. In a small bowl, blend together the granulated sugar, cinnamon, ground ginger and allspice. Set aside.

Make cookies:

1. Scoop a Tablespoon of cookie dough and flatten it in your hand (like a pancake). Spoon a teaspoon full of cheesecake filling onto the center of the flattened dough. Make another pancake shaped piece of dough, and put it on top of the cheesecake filling. Seal the edges of the two together, by pinching the edges together and sealing in the cheesecake filling. Once edges are sealed together, roll the dough between both hands into a ball.
2. Place each dough ball, one at a time into the cinnamon-sugar spice mixture. Roll, to fully cover the dough ball with the cinnamon-sugar. Place dough ball onto prepared baking sheets, about 2 inches apart. Once all dough balls are formed and on baking sheets, flatten each cookie by pressing gently down on the top of each cookie with a heavy bottomed glass.
3. Bake the cookies at 350 degrees for 10-15 minutes (keep an eye on them- cooking time will depend on just how large you make these cookies!). Mine took 15 minutes, plus a little more. When done, the cookies will be slightly cracked on top, and will be light golden brown in color. Let the cookies cool on the baking sheets for 5 minutes, then remove them carefully to a wire rack to cool completely. Cookies are best when completely at room temperature.

Recipe Notes

Prep time includes refrigeration time.

Nutrition Facts

Pumpkin Cheesecake Snickerdoodles

Amount Per Serving (1 cookie)

Calories 239 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 32mg11%

Sodium 165mg7%

Potassium 96mg3%

Carbohydrates 35g12%

Sugar 19g21%

Protein 3g6%

Vitamin A 1490IU30%

Vitamin C 0.3mg0%

Calcium 38mg4%

Iron 1.1mg6%

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

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You’re gonna love Butter Pecan Crisps! These yummy cookies are easy to make, crisp and delicious, and are always a big hit at dessert or snack time!

Craving a crispy, chewy cookie that’s not too sweet, but absolutely delightful, and is ready in under half an hour? I’ve got one just for you. It’s these “ridiculously easy, make ’em in a cinch, crispy/chewy cookies” called  “Butter Pecan Crisps”.

I found the recipe in a used cookbook I bought last summer up in Northern Washington. These cookies are GOOD, so I’m really glad I bought the cookbook! Now these cookies may not look like much, but that’s okay… looks can be deceiving, and they are absolutely delicious! And did I mention EASY? This recipe yields 3 dozen cookies in a flash… I think you will love them!

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

How To Make Butter Pecan Crisps

Making them is so very easy… first you beat together butter and brown sugar, then add an egg and vanilla.

Stir in flour and baking soda to the butter/brown sugar mixture in bowl. Mix these ingredients until combined. Add the chopped, toasted pecans to the batter. Stir the batter until ingredients are fully incorporated.

Shape The Cookies

After dough is fully mixed, roll the dough into 1″ sized balls between your hands.

Put the dough balls onto ungreased baking sheets, making sure they are 2 inches apart (cookies will spread while baking).

Lightly wet the bottom of a drinking glass with water, then dip the bottom of the glass into granulated sugar. Flatten each of the dough balls with the bottom of the glass dipped in sugar. Re-dip the glass in sugar after each cookie.

This is what the butter pecan crisps looked like after being flattened with sugar coated glass cup.

Bake The Butter Pecan Crisps

Once the cookie dough was flattened, into a 375 degree oven they went for 8-10 minutes.

Cook butter pecan crisps for 8-10 minutes (mine took about 9), or until the edges are golden brown. Don’t under-cook these cookies…they are called “Crisps”, remember?

Once the butter pecan crisps are done baking, leave them on cookie sheet for a minute. They will firm up slightly. then transfer the cookies to wire racks to cool.

There you have it, “Butter Pecan Crisps”, made in practically no time at all! Sure hope you will these cookies a try! Have a great day!

Looking For Delicious COOKIE Recipes?

Here are a few cookie recipes from this blog. You can find these and all my other recipes in the Recipe Index, which is located at the top of the page.

• Butterscotch Chip Cookies
• Chocolate Dipped Coconut Macaroons
• Cranberry Orange Cookies
• Holiday Spritz Cookies
• Peanut Butter Crunch 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

Recipe Adapted From: The book “Gooseberry Patch – Christmas, Book 4”, published by Gooseberry Patch, copyright 2002, page 110.

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Butter Pecan Crisps

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

 

You're gonna love Butter Pecan Crisps! These yummy cookies are easy to make, crisp and delicious, and are always a big hit at dessert or snack time!

Category: Dessert

Cuisine: American

Keyword: butter pecan crisps

Servings: 36 cookies

Calories Per Serving: 84 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 1/4 cups brown sugar (packed)
• 1/2 cup butter (1 cube), softened
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 1/2 cups all purpose flour
• 1/4 teaspoon baking soda
• 1/2 cup chopped pecans , toasted (toast in dry skillet over med. heat 3-4 minutes. Keep stirred)
• 1 1/2 Tablespoons granulated sugar (to use to flatten dough with)

US Customary - Metric

Instructions

1. Preheat your oven to 375 degrees F.
2. In a large bowl using an electric mixer, beat the softened butter and brown sugar until well blended.Stir the vanilla and egg into the butter mixture until combined.
3. Add the flour and baking soda. Stir mixture until completely combined.
4. Add in the toasted, cooled pecans. Mix well until all ingredients have been incorporated..
5. Shape the dough into 1" sized balls, by rolling them between both of your hands.
6. Put the dough balls onto ungreased baking sheets, about 2 inches apart (dough will spread).
7. Flatten each dough ball by using the bottom of a drinking glass, dipped in sugar. Repeat for each dough ball.
8. Bake cookies at 375 degrees for 8-10 minutes (mine took 9). Make sure the edges are crispy and golden brown before removing from oven. Let cookies cool on baking sheet for 1 minute, then remove them to wire racks, to finish cooling.

Nutrition Facts

Butter Pecan Crisps

Amount Per Serving (1 cookie)

Calories 84 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 11mg4%

Sodium 34mg1%

Potassium 23mg1%

Carbohydrates 12g4%

Sugar 7g8%

Vitamin A 85IU2%

Calcium 10mg1%

Iron 0.4mg2%

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

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Celebrate the season with this easy recipe for absolutely delicious Spring Flower Sugar Cookies, decorated with Royal Icing.

Springtime in the Pacific Northwest means flowers blooming everywhere… what a wonderful re-awakening, after a cold, barren Winter! What better way to celebrate the beginning of this new season than these delicious, frosted Spring Flower Sugar Cookies!

I’ve never been a great cookie decorator, but am trying to learn more tips and tricks necessary to make pretty cut-out sugar cookies. I’ve made Fall and Christmas decorated cookies since that time, using this same recipe. They’re always great!

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

These Cookies Are Great To Take To A Party

I made these cookies last year for an Easter potluck we were invited to. They were a big hit! As you can see in the photo below, I also made Lemon Curd Filled Won Ton Cups, Chocolate Dream Cups with Raspberry Mousse, and Chocolate Chip Cheesecake-Swirl Brownie Bites!

I found the recipe for the cookies and icing on a website called Glorious Treats. The website has lots of tips (and good info. for people who want to learn “how” to decorate cookies), including the recipe for these cookies and icing.

These spring flower sugar cookies are absolutely delicious, especially when cut into pretty designs and decorated with Royal Icing!  The cookies are very easy to prepare… you can use ANY cookie cutter you have available to create your very own masterpieces!

For me the hardest part was learning “how” to outline the cookies, then flooding them with different colors. It takes a steady hand and practice (and believe me… I am a work in progress!) All in all, I was pleased with how these decorated cookies (one of my first attempts) turned out.

How To Make Spring Flower Sugar Cookies

First, stir the flour and baking powder together in a bowl and set aside. EASY.

Beat the butter and sugar together for a few minutes (using an electric mixer), until mixture is thoroughly creamed and fluffy. Add the egg and vanilla, and beat again. Once blended, the flour mixture is added to the batter. The dough is then mixed until all ingredients have been incorporated.

Once the dough is done, it is kneaded, then refrigerated for 2 hours to get really cold!

Rolling And Cutting Spring Flower Sugar Cookies

The dough for the Spring flower sugar cookies is placed onto a lightly floured work surface and rolled out to about a 1/3 inch thickness.

Use a cookie cutter to cut out the shapes you desire. I used the flower cookie cutter shown below, but you can use any flower shaped cookie cutter you wish.

Place the cut out cookie dough onto lined baking sheets, then refrigerate for a few minutes. This quick refrigeration will help the Spring flower sugar cookies hold their shape while cooking. Once chilled, bake the cookies for for 8-10 minutes, but do not let them get browned.

Make The Royal Icing For The Spring Flower Sugar Cookies

While the cookies were baking, I prepared the royal icing. To make this icing, beat meringue powder, powdered sugar and warm water until stiff peaks formed. This is the meringue powder I used for the icing. I bought it at a local craft store (Michael’s). A lot of grocery stores carry this product, as well.

Once the icing was the right consistency, I divided it out into bowls, then added food coloring (I used gel food coloring), until it was the color I wanted.

Decorating Spring Flower Sugar Cookies

I used a thicker consistency icing to pipe (using a pastry bag) the edges on the flowers like shown in the photo below. The icing has to be thick enough not to run, because it will be the “barrier” that holds the thinner icing that will fill the flowers later.

Let the icing dry (about 30 minutes), then thin the icing out a bit more. A teensy drop of red coloring was added to turn the icing slightly darker yellow (toward orange color). This thinner consistency icing was “flooded” in between all the thicker outlines (I used a toothpick to help fill in all the nooks and crannies) like shown in the photo below:

The cookies were set aside to let the icing dry. Once dry, I added the green center portion right in the middle of the flower cookie, then let that dry, also.

Time To Eat Spring Flower Sugar Cookies

Once all the cookies were dry (the icing will get hard after a couple hours-that is a good thing!), the cookies are ready to eat. Trust me- these cookies are GOOD!

Wouldn’t a basket of sweet Spring Flower Sugar Cookies brighten someone’s day?

I hope you will try making these delicious Spring flower sugar cookies. Enjoy using your own cookie cutters and imagination to create wonderful cookies for any celebration! Have a GREAT day!

Looking For More COOKIE Recipes?

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

• Chocolate Crinkle Cookies
• Mom’s Chocolate Chip Cookies
• Butter Pecan Crisps

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! 

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Recipe Source for Cookies: http://www.glorioustreats.com/2010/03/making-sugar-cookies-recipe-and-tips.html
Recipe Source for Royal Icing: http://www.glorioustreats.com/2010/10/decorating-sugar-cookies-from-start-to-finish-part-2.html

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Spring Flower Sugar Cookies

Prep Time

2 hrs 30 mins

Cook Time

8 mins

Total Time

2 hrs 38 mins

 

Celebrate the season with this easy recipe for delicious Spring Flower Sugar Cookies, decorated with Royal Icing.

Category: Cookies

Cuisine: American

Keyword: spring flower sugar cookies

Servings: 30 - 2 1/2 inch cookies)

Calories Per Serving: 190 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cookie dough:

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1 cup (2 cubes) unsalted butter (at room temperature)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Parchment paper

For the Royal Icing:

• 4 Tablespoons meringue powder
• 4 cups powdered sugar
• 6 Tablespoons warm water
• Food coloring , as desired

US Customary - Metric

Instructions

To make cookies:

1. Stir flour and baking powder together in bowl, then set aside.
2. Using an electric mixer, cream the butter and sugar together for about 3 minutes. Add the egg and vanilla extract; continue to beat for an additional minute.
3. Slowly add the flour mixture (a bit at a time) to the butter mixture; mix this until all the flour is mixed in, and the dough begins to form ball and pull away from the side of the bowl.
4. Remove dough ball from mixer bowl and put it on parchment paper. Knead the dough with your hands 3-4 times. Put the dough into a sealed bag or container; refrigerate it for 2 hours (or into freezer for 25 minutes)
5. A few minutes before you get the chilled dough out of refrigerator, preheat your oven to 350 degrees.
6. Remove HALF of the dough (let the rest stay in fridge). Put dough on lightly floured work surface. Roll dough out to 1/3 inch thickness.
7. Cut the dough out with your favorite cookie cutters. Place cookies on prepared baking sheet (I bake these on parchment paper). Try to get same-sized cookie shapes on each sheet to ensure even cooking. Put the baking sheet (with cookies) into refrigerator for 3-5 minutes (this will help them keep their shape).
8. Bake cookies at 350 degrees for 8-10 minutes. Bake just until they just start to look golden. Remove from oven; let cookies cool for a minute or two on the pan, then carefully remove to a wire rack to finish cooling. Once the cookies are totally cooled, they can be decorated.

For the royal icing:

1. Measure meringue powder and powdered sugar into mixing bowl. Add 6 Tablespoons warm water. Beat until stiff peaks form. Divide icing out into bowls; add food coloring, as desired. Add additional water (1 teaspoon at a time) until you get the right consistency.
2. FOR OUTLINING/EDGING: thin with warm water until icing reaches a "corn syrup" thickness (or slightly thicker). Pipe the icing around the border of your design. Let icing dry (half an hour) before flooding the inside of the outlined area.
3. FOR FLOODING INSIDE THE OUTLINE: Add additional water to thin icing out. Pipe icing inside outline borders. It should slowly thin out inside border. Use a toothpick to help fill in the space.
4. Let icing completely dry before serving (let dry several hours!). ENJOY!

Recipe Notes

Cookie baking times may vary slightly, depending on the size of the cookie.
This recipe makes approximately 30, 2 1/2 inch cookies or 16 3 1/2 inch cookies.
FYI-The prep time is the time necessary to make the cookies. It does not include decorating time. Sometimes I bake the cookies one day and decorate the next.

Nutrition Facts

Spring Flower Sugar Cookies

Amount Per Serving (1 cookie)

Calories 190 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 21mg7%

Sodium 3mg0%

Potassium 30mg1%

Carbohydrates 32g11%

Sugar 22g24%

Protein 1g2%

Vitamin A 195IU4%

Calcium 10mg1%

Iron 0.6mg3%

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

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This traditional recipe for soft, chewy Oatmeal Raisin Cookies is easy to prepare. The cookies are absolutely delicious, and the recipe makes 4 dozen. You’re gonna LOVE ’em!
I love good old-fashioned Oatmeal Raisin Cookies. Do you? In the past couple years I’ve realized that I don’t make as many cookies as I used to when our sons were young and living in our home.

All that said… every now and then, a delicious cookie is a perfect little munchie my husband and I love to snack on! Sometimes we go a little crazy and eat 2 or 3! Ha Ha!

These classic oatmeal raisin cookies are a cinch to make, and I’m confident you’ll enjoy them, too!

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

Yummy Old-Fashioned Oatmeal Raisin Cookies

These Oatmeal Raisin Cookies are some of my favorites. I’ve seen a lot of “updated” recipes over the years for this simple cookie. Some versions use egg whites, applesauce, bananas, artificial sugar or agave, etc..

Those new variations may be absolutely delicious, but I find we still like the old-fashioned version for these oatmeal raisin cookies the best!

I started making oatmeal raisin cookies over 30 years ago when I tried a recipe that was printed on a container of oatmeal. The real stars of this show are the old fashioned oats and chewy raisins! They were an instant family favorite!

I’ve been using the same old recipe I wrote down on a 3×5 card ever since then (and that’s a long time!). It is definitely tried and true!

How Many Oatmeal Raisin Cookies Will this Recipe Make?

The recipe is very simple to make, and will yield about 4 dozen of these delicious oatmeal raisin cookies. They’re golden-brown, chewy, and taste wonderful.

I hope you enjoy these oatmeal raisin cookies as much as I do, too! They’re a tasty snack that are sure to please almost everyone.

Looking For More Cookie Recipes?

If you like these oatmeal raisin cookies, perhaps you would be interested in some of my other cookie recipes! Hint… I have a lot. Can you tell we love cookies?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious cookie recipes for you to check out, including:

• Jumbo Chocolate Chip Cookies
• Peanut Butter Crunch Cookies
• Butter Pecan Crisps
• Pumpkin Cheesecake Snickerdoodles
• Shamrock Sugar 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.

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Oatmeal Raisin Cookies

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

 

This traditional recipe for soft, chewy Oatmeal Raisin Cookies is easy to prepare. The cookies are absolutely delicious, and the recipe makes 4 dozen.

Category: Cookies

Cuisine: American

Keyword: oatmeal raisin cookies

Servings: 48 cookies (approx.)

Calories Per Serving: 95 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 14 Tablespoons butter (1 cube + 6 Tablespoons) , softened
• 3/4 cup brown sugar , packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon salt
• 3 cups old fashioned oats , uncooked
• 1 cup raisins

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees.

2. In a large bowl, using electric beaters, mix together softened butter, brown sugar and granulated sugar until smooth and creamy. Add eggs and the vanilla extract to the butter mixture.

3. In a medium sized bowl, whisk together the flour, baking soda, cinnamon, and salt. Once combined, add the flour mixture to the butter mixture. Mix well, to combine. Stir in oats and raisins. Mix all ingredients well, until thoroughly combined. Drop cookie dough by rounded Tablespoonfuls onto an ungreased baking sheet, leaving about an inch between cookies.

4. Bake cookies for 8-10 minutes, or until light brown. Remove cookies from oven, but leave on cookie sheet for 1 minute to slightly cool, then remove cookies to a wire rack to completely cool. Store cookies in a covered container. Enjoy!

Nutrition Facts

Oatmeal Raisin Cookies

Amount Per Serving (1 cookie)

Calories 95 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 15mg5%

Sodium 81mg4%

Potassium 55mg2%

Carbohydrates 14g5%

Sugar 5g6%

Protein 1g2%

Vitamin A 110IU2%

Vitamin C 0.2mg0%

Calcium 9mg1%

Iron 0.5mg3%

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

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