Cookie recipe blog

Time to restock the cookie jar…

Jodie Day
by Jodie Day

December 02, 2022

5 minute read

‘Tis the season for cookies, and what better way to celebrate than on National Cookie Day! Before we dive into all the recipes that will make your kitchen smell delicious, how about some fun facts about these popular treats?


·      The word “cookie” comes from the Dutch word koekje, meaning “little cake.”

·      Half the cookies baked in American homes each year are chocolate chip.

·      The world’s largest chocolate chip cookie weighed over 40,000 pounds.


Now that your sweet tooth is paying attention, let’s dive into a not so average cookie recipe:


Almond Crescents - Bethany S.


Makes 2 dozen: doubles easily 



2 cups all-purpose flour 

½ TSP salt 

2 sticks butter (do not use margarine) 

¼ cup sugar 

½ TSP almond extract 

1 cup of blanched almonds (ground) 


Ingredients for glaze: 

Semi-sweet chocolate 

Powdered sugar 

Coconut oil or butter 



  1. Using stand mixer, beat butter, salt, sugar, and almond extract. 
  1. Add flour gradually 
  1. Add nuts and mix well 
  1. Form dough in 2 cylinders- roll in plastic wrap and chill 2 hours or longer 


To bake: 

  1. Preheat oven to 350F
  1. Roll dough into 1 inch balls then shape into crescent 
  1. Place on nonstick cookie sheet about 2 inches apart 
  1. Bake 15 minutes 



  • Dust baked cookies with powdered sugar 
  • Melt chocolate w coconut oil (use about ½ cup chocolate to about 1 TB of coconut oil) 
  • Dip tines of fork into melted chocolate and drizzle over almond crescents 



Baking something new can be challenging but rewarding. If you’re looking to try out some new cookie styles, or just love the basics, check out other unique and classic recipes below.


Easy Gluten Free Peanut Butter – Kristen M.


Mom’s Chocolate Chip Cookies – Amelia S.


French Macaroons – Liz D.

Love coconut? Make a batch of French macaroons (not to be confused with French macarons, those also-delicious little pastry sandwiches). This tropical snowball of a “cookie” comes together easily with sweetened flaked coconut, condensed milk, vanilla, and whipped egg whites. Bonus: It’s naturally gluten free without substituting anything. 



Approximately 25 macaroons 



1 package sweetened flaked coconut 

1 can sweetened condensed milk  

1 tsp vanilla extract 

2 large eggs (whites only) 

¼ tsp salt 




Follow your favourite cookbook’s recipe or try this simple step-by-step. 


1.     Preheat oven to 325°F. 

2.     In a bowl, combine coconut, condensed milk, and vanilla. Set aside. 

3.     Using a mixer, beat egg whites with the salt into peaks, then fold into the coconut mixture. 

4.     Drop ice cream scoops of the mixture onto a parchment-lined cookie sheet. 

5.     Bake until edges appear golden, about 25 minutes.  



Once cooled, dip bottoms or drizzle tops of the macaroons with melted semi-sweet chocolate. 


Peanut Butter Balls – Kendra D.


Peanut Butter Blossoms – Briana T.


Sour Cream Cookies – Alex S.

1 cup shortening 
3 cups sugar 
3 eggs, well beaten 
1 ½ tsp. vanilla extract 
4 cups flour 
1 tsp. baking soda 
1 tsp. baking powder 
¼ tsp. salt 
1 cup sour cream 


Preheat oven to 350 degrees. Cream shortening and sugar together. Add eggs and vanilla. In separate bowl, mix flour, baking soda, baking powder and salt. Alternate adding dry mix and sour cream to shortening mixture. Chill for 1 hour. Roll ¼ inch thick, cut into shapes, and place on cookie sheet. Bake for 10-12 minutes.


Italian Soft Almond Cookies – Shannon L.


Raspberry Thumbprint – Kim M.


Salted Tahini Chocolate Chip – Melissa W.

(from the New York Times Cooking) 


Time: 45 minutes, plus 12 hours' refrigeration 

Yield: 12 to 18 cookies 



·       4ounces unsalted butter at room temperature 

·       ½ cup tahini, well stirred 

·       1cup granulated sugar 

·       1large egg 

·       1egg yolk 

·       1teaspoon vanilla extract 

·       1cup plus 2 tablespoons/150 grams all-purpose flour, or matzo cake meal (See tip) 

·       ½t teaspoon baking soda 

·       ½ teaspoon baking powder 

·       1 teaspoon kosher salt 

·       1 ¾ cups chocolate chips or chunks, bittersweet or semisweet 

·       Flaky salt, like fleur de sel or Maldon 




Step 1: In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes. 

Step 2: Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies. 

Step 3: When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls. 

Step 4: Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack. 



Whether you’re a chocolate lover, peanut butter fanatic, almond enthusiast — or gluten free — there’s a cookie for everyone to enjoy. What are you waiting for? Preheat the oven and grab an apron because it’s time to celebrate National Cookie Day! 


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