Cookie Recipes Archives - 365 Days of Baking

Cinnamon Palmiers

Lynne — Tue, 13 Oct 2026 08:00:00 +0000

Cinnamon Palmiers are easy to make with puff pastry! Sprinkled with cinnamon sugar and baked to flaky perfection, these “elephant ears” make any morning better.

Have you ever had an “elephant ear” pastry? Cinnamon Palmiers or “Elephant Ears” are a simple treat made of puff pastry rolled into a spiral with cinnamon sugar and baked. The nickname comes from the shape of the palmier: this food really DOES resemble the jumbo ear of an elephant!

SAVE THIS EASY CINNAMON PALMIERS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

This cinnamon sugar palmier recipe is one of the quickest and easiest pastry recipes you can make. The flaky layers of baked pastry dough and sweet cinnamon spice are perfect for pairing with a cup of coffee or tea.

Everyone loves homemade cinnamon sugar pastries for breakfast!

Ingredients for Cinnamon Palmiers

Get this: you only need three ingredients to make these cinnamon sugar palmiers.

Puff pastry dough- I use the sheets of frozen store-bought puff pastry and let them thaw in the fridge. So simple and convenient!
Sugar
Cinnamon

Equipment Needed

Rolling Pin
Plastic Wrap
Small bowl
Baking sheet with parchment paper
Sharp knife
Wire cooling rack

How to Make Cinnamon Palmiers Using Puff Pastry

This recipe comes together in a few easy steps.

Prepare: I preheat the oven to 400 degrees F and prepare a cookie sheet by lining it with parchment paper. Then I mix the cinnamon and sugar together in a small bowl.

Roll out the pastry dough: I spread about half of the cinnamon sugar mix on the counter first and gently unroll the dough into a rectangle on top.

Sprinkle cinnamon sugar on top: I sprinkle the cinnamon and sugar all the way to the edges to ensure every bite is full of delicious cinnamon flavor.

Roll and chill: Now I roll one of the longer sides in toward the center of the rectangle, stopping in the center of the dough. I repeat this with the opposite side, so I have two spiral logs. Then I wrap the rolled-up dough in plastic wrap and chill it in the fridge for about 1 hour.

Bake: I cut the chilled dough into ½ inch slices and place them on the prepared baking sheet about 1-2 inches apart, then bake at 400°F for 12 – 15 minutes. I rotate the baking sheet halfway through the baking time so the cinnamon palmiers bake evenly.

Your kitchen will smell amazing as these are baking! And as good as the palmiers smell, I promise they taste even better.

Frequently Asked Questions

Can I make this recipe with homemade puff pastry dough?

Brownie Cookies

Lynne — Mon, 12 Oct 2026 08:00:00 +0000

Brownie Cookies are perfectly chewy and fudgy with crackly tops, just like the best brownies– only this time, no pan is required!

Want to feel a little rebellious? Use that box of brownie mix to make COOKIES instead. Satisfy those chocolate cravings with this easy recipe. We created this easy cookie recipe with all you chocolate lovers in mind!

That’s right. I’m asking you to ignore the directions on the back of the box. We’re breaking rules today, friends. When it comes to desserts, a little rule-breaking can get you delicious results!

These Brownie Cookies combine the best qualities of cookies and brownies in one easy dessert. Chewy, moist, and loaded with chocolatey goodness, these rich cookies are begging to be enjoyed with a tall glass of milk.

Best of all, this brownie cookie recipe is quick, easy, and foolproof, with no chill time required! Start with a box of Duncan Hines Brownie Mix and make delicious chocolatey cookies in less than 30 minutes!

Ingredients for Fudgy Brownie Cookies

Unlike other iterations of this recipe online, these are brownie mix cookies with a small amount of flour added to the dough. The flour thickens the batter so you can scoop it right onto the baking sheet! It makes all the difference between thin, flat cookies and thick, chewy ones.

Dry Ingredients: I used Duncan Hines brownie mix for these brownie cookies, but feel free to use your own favorite brand. All-purpose flour helps thicken the batter.

Wet Ingredients: Large eggs add stability to the batter, with vegetable oil and water providing the moisture. Depending on your choice of brownie mix, the ingredient amounts may differ slightly, so follow the recipe included here rather than the one on the box!

Additions: Semi-sweet chocolate chips or chocolate chunks taste great, or you can mix and match flavors with nuts and other flavors of chips, such as peanut butter or white chocolate.

Equipment Needed

Mixing bowl and electric/hand mixer (or a stand mixer with whisk attachment)
Measuring cup and spoons
Whisk
Rubber spatula or wooden spoon
Baking sheet with parchment paper
Cookie scoop or two tablespoons

How to Make Brownie Cookies From a Mix

Prepare: First, I preheat the oven to 350 degrees. Then I line a cookie sheet with parchment paper.

Dry Ingredients: To make the cookie batter, I combine the brownie mix with the flour in a large bowl and whisk them together.

Wet Ingredients: I add the eggs, oil, and water to the flour mixture. Then I use an electric mixer to blend everything together on medium speed until smooth. I usually scrape down the sides of the bowl with a rubber spatula a couple of times as you go. Finally, I gently stir in the chocolate chunks.

Bake the Cookies: I scoop the brownie batter by the spoonful onto the prepared baking sheet. I use a 2-tablespoon or medium cookie scoop to make sure the cookie dough balls are relatively even in size and shape.

Then I bake the brownie cookies in the preheated oven until they have a crackly top. The baking time can be anywhere from 12 to 15 minutes, depending on your oven.

The center of the cookies might still look soft and a little doughy when they’re done baking. I move the cookies to cool on a wire rack, where they will firm up to the perfect thick, chewy, and fudgy center. Meanwhile, you get crackly, crisp edges and that amazing shiny top!

Keep a close eye on the brownie mix cookies! These are cookies that can go from perfect to burnt very quickly.
Leave about 2 inches of space between cookies on the baking sheet. They spread as they bake!
Add a little sprinkle of sea salt or kosher salt on top to really bring out the sweet chocolate flavor!

Frequently Asked Questions

How do I store leftover Brownie Cookies?

Christmas Sprinkle Cookies

Lynne — Thu, 08 Oct 2026 08:00:00 +0000

These Cream Cheese Christmas Sprinkle Cookies are so easy to make, with no need to chill or roll out the dough!

I love soft sugar cookies, especially around the holidays–but who always has time to roll and cut out the dough, not to mention the time it takes to chill the cookie dough?

These Cream Cheese Sprinkle Cookies require no rolling or cutting. That’s right–you can make incredible, holly-jolly cookies without once touching a cookie cutter or rolling pin.

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Christmas Sprinkle Cookies look amazing fresh from the oven. Most importantly, they have a rich flavor and soft crumb, just like my original Cream Cheese Cookies.
Did I mention you don’t need to frost them either?
This is the perfect Christmas cookie recipe to make when you’re short on time or energy, which happens a lot this time of year!

Ingredients for Christmas Sprinkle Cookies

You will need the following ingredients to make these fun little holiday treats:

Dry Ingredients: I sift together all-purpose flour and salt to make the base of this dough.

Wet Ingredients: Cream cheese and shortening are creamed with granulated sugar to give this recipe structure, with an egg yolk for binding everything together and pure vanilla extract for flavor.

Extras: I use my favorite holiday sprinkles to roll the cookie dough in before baking.

Find a detailed ingredient list in the printable recipe card below!

Equipment Needed

Large mixing bowl and electric mixer (or stand mixer with paddle attachment)
Measuring cups and spoons
Flour sifter or sieve
Tablespoon-sized cookie scoop or large spoon
Baking sheets with parchment paper or nonstick cooking spray
Wire cooling rack

How to Make Christmas Sprinkle Cookies

These Christmas cookies are quick and easy to make!

Prepare: I preheat my oven to 350 degrees F and line a cookie sheet with parchment paper. You could also spray it with nonstick cooking spray.

Make the Batter: I start by mixing together the cream cheese and shortening on medium speed until smooth and well-combined. Then I add the egg and vanilla and mix until smooth. Using a fine sieve or a flour sifter, I sift the flour and salt together and add it to the wet ingredients, then mix to combine.

Scoop and Bake: I pour my Christmas sprinkles into a small bowl, then use a tablespoon-sized scoop to drop cookie dough balls into the sprinkles and roll to coat. Then I transfer the dough to my prepared baking sheet and bake in the preheated oven for 15-17 minutes, just until the edges are lightly golden brown.

Make sure to use room temperature cream cheese and shortening.
Let cookies cool for a couple of minutes on the baking sheet before transferring to a wire rack to finish cooling.
Store your homemade Christmas cookies in a tight container at room temperature.

Frequently Asked Questions

What’s the purpose of sifting the flour?

Pecan Cookies

Lynne — Wed, 07 Oct 2026 08:00:00 +0000

Tender, buttery Pecan cookies are laced with golden pecans and rich, buttery flavor for the ultimate decadent dessert.

Do you have a favorite ice cream flavor? The one you look for and order everywhere you go? For a lot of people, it’s Butter Pecan. There’s just something so good about the sweet butterscotch paired with the salty, crunchy pecans.

Well, these chewy cookies have that exact same flavor profile. I think they might be even better because they are soft and chewy, and so good fresh out of the oven! So, you can enjoy Butter Pecan ice cream in the summer and then eat these homemade cookies all year round! These warm Pecan Cookies are a comforting hug in cookie form!

SAVE THIS PECAN COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I’m going to give you a little hint. These are the absolute best cookies if you toast the pecans first! It’s not absolutely necessary, but toasting the pecans just brings out more of that nutty flavor. If you’re in a time pinch, you can skip that step, or just buy already toasted pecans from the store.

Ingredients for Pecan Cookies

Dry Ingredients—I use all-purpose flour, with salt and cinnamon for some flavor and baking soda as the leavening agent. Then I use brown sugar for depth and sweetness.

Wet Ingredients—Unsalted butter and eggs give structure to the cookies, and I use a touch of vanilla extract to bring out the flavor of the cookies.

Add-ins—Chopped pecans give these cookies their name! I prefer toasted pecans in this recipe.

You can find the exact amounts of each ingredient in the recipe card below!

Equipment Needed

Gather together these items when baking these delicious pecan cookies:

Mixing bowl (or stand mixer)
Measuring cups and spoons
Rubber spatula or wooden spoon
Baking sheet
Plastic wrap and parchment paper – my most favorite parchment to use!
Cookie scoop
Wire cooling rack

How To Make Pecan Cookies

These cookies are pretty quick and easy to make, but they do need to be chilled, so plan ahead!

Toast the Pecans: I preheat the oven to 350 degrees, then spread the pecans over a cookie sheet and toast them for about 10 minutes. Keep an eye on them as they can burn quickly! Then I remove the pecans from the oven and let them cool.

Wet Ingredients: First, I beat together the butter and brown sugar in a large bowl or the bowl of a stand mixer using the paddle attachment (you can also use a large mixing bowl and electric mixer). Then I beat in the eggs one at a time on medium speed, then add the vanilla extract and mix.

Add Dry Ingredients: I slowly add in the dry ingredients (flour, cinnamon, baking soda, and salt) and mix until just combined. Then I add the pecans, reserving a few to put on the tops after they come out of the oven, and mix until combined.

Chill the Dough: Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 2 hours.

Prepare to Bake: After two hours, I preheat the oven to 350 degrees and line a large baking sheet with parchment paper. I use a 2-tablespoon cookie scoop to place cookie dough balls at least 2 inches apart on the prepared baking sheet.

Bake and Cool: I bake the cookies for 9-10 minutes, then remove them from the oven and transfer the baked cookies to a cooling rack. I think they taste best when still a little bit warm!

Recipe Tips:

Cookie scoops are a great tool to use and make it much easier, but if you don’t have one, just use spoons and roll two tablespoons of dough into balls with your hands.
Parchment paper or silicone baking sheet liners will help your warm cookies come off the baking sheet much easier.
If you’re in a hurry, you can chill the dough in the freezer for about 30 minutes instead of refrigerating for 2 hours.
Consider adding flaky sea salt on top of the cookies before baking to enhance that sweet and salty flavor contrast.

Frequently Asked Questions

What type of brown sugar is best for the Butter Pecan Cookie recipe?

Pizzelles

Lynne — Tue, 06 Oct 2026 08:00:00 +0000

Sweetened with anise or vanilla extracts, our Pizzelles are a classic Italian cookie!

I’m so excited to introduce you to one of my favorite holiday cookies, Pizzelles! These tasty treats are traditional Italian waffle cookies made on specialty irons called pizzelle irons. Loosely translated, the name of this cookie means “thin, round, and flat”, which is exactly what these are! They’re not too sweet like a lot of other cookies you’ll find this time of year. I know you’ll love them as much as I do!

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Pizelles

These classic Pizzelles are a great choice for a cookie swap, as they are so beautiful and reminiscent of the holiday season with their intricate pattern and powdered sugar dusting!

You will need a pizzelle maker, though. This is one of those times when there really is no substitution if you want to make perfect pizzelles. Waffle irons and griddles just don’t produce the same result. The great news is, there is an iron for every budget and they will all get the job done!

Pizzelle Ingredients

Dry Ingredients—I use all-purpose flour, salt, and baking powder as a leavening agent in this recipe, with granulated white sugar for a little sweetness.

Wet Ingredients—Unsalted butter and eggs give structure to the cookies, and I use pure vanilla extract for flavor.

Extras—Fresh orange zest and anise seed are optional, but provide a fresh, holiday flavor to these cookies. I also use powdered sugar for dusting, using this OXO Dusting Wand to sprinkle the sugar over the pizzelles.

You can find a detailed ingredient list in the recipe below.

Equipment Notes

Gather the following equipment to make your pizzelles:

Wire racks for cooling
Mixing bowl
Measuring cups and spoons
Whisk
Spatula or wooden spoon
Pizzelle iron with a little vegetable oil

How to make this classic Pizzelle Recipe

It’s easy to make these thin Italian waffle cookies!

Prepare to Bake: First, I grease and heat up the pizzelle iron as described above. I melt the butter and set it aside to cool.

Dry Ingredients: In a medium bowl, I whisk together the flour, baking powder, salt, orange zest, and anise seeds.

Wet Ingredients: Then, in a large bowl, I beat the sugar and eggs until light in color, about 3 minutes. Then I add the unsalted butter and vanilla extract to the egg mixture and mix well.

Make the Batter: I add half of the dry ingredients to the wet and mix until just blended. Next, I fold in the remaining flour mixture and combine until just mixed

Bake Pizzelles: I drop the batter by placing a heaping tablespoon of batter into the center of the pizzelle pattern and close. I’ll bake each pizzelle for about 1 – 1 ½ minutes or until golden (the times will vary depending on the pizzelle iron you are using). Your pizzelles should be lightly golden brown.

Cooling: Finally, I carefully remove each pizzelle with a spatula and place it on a wire rack to cool completely before dusting it with powdered sugar.

Recipe Notes:

This recipe makes 2 dozen pizzelle cookies.
You can substitute anise extract for vanilla extract if you want. Anise is the traditional flavor of pizzelles and tastes somewhat like black licorice. It pairs really well with the orange zest. Other choices are almond extract, lemon extract (or lemon zest), or orange extract.
Excess batter on the cookie edges? No worries! Just gently trim around the cookie with some scissors as it cools.

More Pizzelle Recipes

We have several biscotti recipes here, which is another classic Italian recipe. Try one of these variations next time:

Frequently Asked Questions

How do I use a Pizzelle maker?

Pumpkin Crinkle Cookies

Lynne — Mon, 05 Oct 2026 08:00:00 +0000

Soft and sweet with crackly powdered sugar edges, these Pumpkin Crinkle Cookies are a fall season delight!

I can never resist the allure of a good crinkle cookie, like these Peanut Butter Crinkle Cookies. Nor can I resist the temptation of a pumpkin dessert like these freshly baked Pumpkin Spice Cream Cheese Cookies. So, it’s no wonder I love this simple recipe for Pumpkin Crinkles so much.

These pumpkin cookies filled my kitchen with the most magnificent blend of aromas. Rich pumpkin, sweet brown sugar, spicy cloves–this recipe has it all.

After they’ve baked and cooled, the pumpkin crinkle cookies have the most satisfying texture. They’re soft and cake-like on the inside with a thin, crispy outer crinkle, courtesy of a generous amount of powdered sugar. You’ll fall in love at first bite!

Ingredients for Pumpkin Crinkles

Here’s what you need to make your own batch of homemade pumpkin crinkles.

Dry Ingredients—I use all-purpose flour mixed with cornstarch as a base for these cookies, with both baking soda and baking powder added to help the dough rise. Cinnamon, ginger, and cloves bring the best flavoring to these cookies.

Wet Ingredients—Butter is creamed with both granulated sugar and light brown sugar to add substance to the cookies, with large eggs, pumpkin puree, and vanilla extract rounding out the dough.

Extras—A bit of confectioners’ sugar provides the perfect dusting and helps showcase the classic crinkle of these cookies.

A complete ingredient list is included in the printable recipe card at the end of the post!

Equipment Needed

Large mixing bowls and electric mixer (or stand mixer with paddle attachment)
Measuring cups and spoons
Whisk
Rubber spatula or wooden spoon
Small bowl for coating
Cookie scoop or large spoon
Baking sheets with parchment paper
Wire cooling racks

How to make Pumpkin Spice Crinkle Cookies

Prepare: I start by preheating my oven to 350 degrees F and lining two baking sheets with parchment paper.

Dry Ingredients: I combine the dry ingredients listed above in a medium bowl and set it aside.

Wet Ingredients: Then I put the softened butter and both sugars in a large bowl. On medium speed, I beat the sugars and butter together until light and fluffy. Then I mix in the egg and vanilla extract, followed by the pumpkin puree.

Combine: Next, I beat the flour mixture into the wet ingredients to form a thick, sticky dough. I scoop balls of dough onto a sheet of parchment paper, then freeze the cookie dough balls for 15 to 20 minutes.

Add the powdered sugar coating: I add the confectioner’s sugar to a small bowl. Then I drop the balls of cookie dough into the sugar one at a time. I roll them around individually until well coated, then place the cookies onto the lined cookie sheet. I use my hands or the bottom of a glass to slightly flatten the cookie balls.

Bake: I bake the pumpkin cookies until they are nearly double in size. This can take anywhere from 12 to 15 minutes depending on your oven. I let them cool for a few minutes on the sheet, then transfer to a cooling rack to cool completely.

Recipe Tips

I used a 1 1/2 tablespoon cookie scoop to get about 3 dozen pumpkin cookies from this crinkle cookies recipe. You can use a larger scoop, but the recipe will yield fewer cookies, and you’ll need to bake them a few minutes longer.
Be generous with the powdered sugar! If you don’t have excess sugar on the outside of the cookie, the sugar will “melt” into the cookies as they bake, and you won’t get that amazing crinkle effect. When in doubt, use more powdered sugar than you think for rolling crinkle cookies!
These cookies are puffy and soft. For a flatter, chewier cookie, use an extra teaspoon of baking soda and omit the cornstarch.
If you make these cookies with salted butter instead of unsalted, cut the amount of added salt in half.
Have a batch of homemade Pumpkin Spice handy? You can add 1 tablespoon of your favorite pumpkin pie spice mixture to the dough instead of the cinnamon, ginger, and cloves.

Frequently Asked Questions

How do I store Pumpkin Crinkle Cookies?

Cornmeal Cookies

Lynne — Fri, 24 Apr 2026 08:00:00 +0000

Cornmeal Cookies are soft and chewy, with just the right amount of crunch around the edges! You’ll love making this easy cookie recipe when you want something different than the usual cookie. It’s not overly sweet, either, which makes these cookies perfect for an afternoon snack!

I love a timeless cookie recipe, and this recipe for Cornmeal Cookies is just that! It reminds me of something my grandma would have made, with no fancy ingredients or complicated steps. The flavor reminds me of cornbread, but better!

And seriously, if there’s ONE cookie recipe you make of mine this year…(or at least before our 12 Days of Cookies begins on Black Friday 😂), PLEASE let it be this one! I’ve had SOOOO many compliments when I was testing it, and it is pretty unique. The cornmeal gives them a great flavor and texture, and the salt on top, just WOW! I really think you’ll love them as much as I do!

Also, I’m not ashamed to ask. Haha
I’m a small business and rely on your comments and reviews to increase my visibility on Google and elsewhere, so when you make these cookies with cornmeal or if you’ve made any of recipes, please go below the post to leave me a rating!
Thank you so much! ❤️

Why You’ll Love Cookies with Cornmeal

They’re soft and chewy: Adding cornstarch helps retain the softness while an extra egg yolk brings that chewy texture I love in a cookie!
They have just a touch of crunch: Cornmeal is an unexpected ingredient that adds just a bit of crunchiness to the texture of the cookie and gives it a unique flavor as well.
Cornmeal Cookies are easy to make: The ingredients are simple, the steps are easy, and no chilling is required!
They’re sprinkled with just a little bit of Maldon salt to give each cookie a savory touch. Please don’t skip this step or use a different salt because it really does make these cookies next level.

Ingredients for Cornmeal Cookies

I usually have all these ingredients on hand, but if not, they are easy to find at the grocery store. Here’s what you need:

All-purpose flour
Golden yellow cornmeal
Cornstarch
Baking powder
Baking soda
Kosher salt
Butter, softened
Cream cheese, room temperature
Light brown sugar
Granulated sugar
Large eggs (divided)
Milk
Pure vanilla extract
Maldon salt

I added a detailed list of ingredients to the printable recipe card at the end of the post, so make sure to give it a good review!

How to Make Easy Cornmeal Cookies

Prepare: I preheat my oven to 350 degrees F and line a baking sheet or sheets with parchment paper.
Dry Ingredients: Next, in a medium bowl, I whisk together flour, cornmeal, cornstarch, baking powder, baking soda, and kosher salt.
Wet ingredients: In a large mixing bowl (I like to use the bowl of my stand mixer fitted with the paddle attachment), I cream together the butter, cream cheese, brown sugar, and granulated white sugar on medium speed until it’s smooth and well combined, about 3 minutes. Then I add the egg, one egg yolk, milk, and vanilla, and mix until it’s creamy and smooth.
Combine: I gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
Bake: I use a #40 cookie scoop (or 2 tablespoons of dough) to place cookie dough balls onto the prepared baking sheets. These cookies will spread a bit when baked, so I place the balls of dough about 2 inches apart.
I mix 1 tablespoon of the yellow cornmeal and 1 tablespoon of granulated sugar in a small bowl. I do like to gently press the dough down to flatten the cookies slightly, so I’ll use the bottom of a drinking glass. I butter the bottom of it with the wrapper from the stick of butter, and then dip it into the cornmeal mixture before I flatten each cookie. The bottom of the glass may not evenly distribute the mixture, so after they’ve all been flattened, I sprinkle the remainder over all the cookies.
Lastly, I bake them for 13-15 minutes until slightly golden brown. After I remove them from the oven, I immediately sprinkle each cookie with a little bit of Maldon salt (please don’t omit this or use a different salt, trust me!), and then I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

FAQs

What is Maldon Salt?

Maldon Salt is a hand-harvested sea salt from Maldon, England. Known as a finishing salt, it is characterized by its’ distinctly shaped flakes, crunch and fresh, light taste. You can use it before serving a lot of different dishes like steak, salads, roasted vegetables, and can make your baked goods really spectacular.

How do I store Cornmeal Cookies?

Once completely cool, I store these cookies in an airtight container for 4-5 days.

Can I freeze Cookies with Cornmeal?

Yes, these cookies freeze well! Place them in a freezer bag or other airtight container and freeze for up to 3 months. Let them thaw on the counter for a few hours before serving.

Can I freeze the dough?

Yes you can. Once it’s prepared, I form the dough into a ball and wrap dough with plastic wrap, then place it in a freezer bag. Freeze for up to 1 month, thawing overnight in the fridge before baking. I also like to let the dough sit out for 15-20 minutes at room temperature to soften up.

How else can I use cornmeal for baking?

Try my Blueberry Cornmeal Muffins. They combine the texture and taste of a corn muffin with the great taste of those healthy and yummy blueberries!

Another option is a savory snack! Make these Cornmeal Breaded Zucchini Chips to eat! These zucchini slices have a light cornmeal coating seasoned with garlic and Parmesan.

Looking for a quick and delicious cookie recipe to bake? Try one of these next time:

If you enjoyed these delightful Cornmeal Cookies, let me know in the comments or by leaving a recipe review below!

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Cornmeal Cookies

Cornmeal Cookies are soft and chewy, with the cornmeal giving them both a delicious flavor and slightly crunchy texture. Not too sweet, they're perfect for when you're looking for a different kind of cookie!

Course Dessert

Cuisine American

Keyword Cornmeal Cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 175kcal

Author Lynne Feifer

Ingredients

1 ¼ cups all-purpose flour
¾ cup yellow cornmeal
1 ½ teaspoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup butter, room temperature
2 ounces cream cheese, room temperature
1 cup packed light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
1 tablespoon milk
1 teaspoon pure vanilla extract

Finish

1 tablespoon granulated sugar
1 tablespoon yellow cornmeal
1-2 tablespoons Maldon salt

Instructions

Preheat oven to 350°F, and line a baking sheet or sheets with a sheet of parchment paper.
In a medium bowl, whisk together the 1 1/4 cups flour, 3/4 cup cornmeal, 1 1/2 teaspoons cornstarch, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt.
In a mixing bowl, cream the 1/2 cup butter with the 2 ounces cream cheese until smooth and well combined. Scrape down the sides and bottom of the bowl, and add the 1 cup brown sugar and 1/2 cup granulated sugar. Beat until fluffy, about 3 minutes. Add the egg, egg yolk, 1 tablespoon of milk, and 1 teaspoon vanilla extract. Mix until well combined. Scrape down the sides and bottom of the bowl.
Gradually add the dry ingredients and mix until just combined.
Using a #40 cookie scoop or two tablespoons of dough, place dough about 2 inches apart on the cookie sheet, as the cookies will spread as they bake.

To Finish

In a small bowl, mix together the 1 tablespoon of sugar and 1 tablespoon of cornmeal. Butter the bottom of a heavy drinking glass, and dip it into the sugar mixture. Gently press the glass down onto each ball of dough to slightly flatten. Sprinkle the cookies with the remainder of the mixture, so that each of the tops are covered.
Bake for 13-15 minutes until slightly golden. Upon removing from the oven, sprinkle each cookie with some Maldon salt and allow to sit on the cookie sheet for a couple minutes before removing to a wire rack. Please don't skip the Maldon salt, it really brings out more of the flavor of the cookie! Trust me on this.

Notes

Tip: Use the butter wrapper to wipe the bottom of the glass you’ll be using to flatten the cookies.

Nutrition

The post Cornmeal Cookies appeared first on 365 Days of Baking.

Lemon Meringue Cookies

Lynne — Fri, 27 Mar 2026 20:55:20 +0000

Lemon Meringue Cookies are sweet cookie cups filled with a tart lemon curd filling and topped with dollops of fluffy meringue. Make these treats when you want a special dessert, like Easter, Mother’s Day brunch, or a bridal shower!

It’s no secret that I’m a huge lemon fan! Lemon meringue pie is always one of my top choices at restaurants, so I knew that I wanted to try to bring the fresh lemon flavor of that dessert to you in a more accessible form. That’s where these cookie cups come in!

SAVE THIS RECIPE FOR LEMON MERINGUE PIE COOKIES TO YOUR FAVORITE PINTEREST BOARD!

These cookie cups are made with a sugar cookie crust, a smooth and tangy lemon curd filling, and a meringue topping that’s easier than it looks. Even if you’ve never made meringues before, you can make these cookies!

Helpful Equipment

Since these aren’t your typical scoop-and-bake cookies, there are some kitchen tools that you’ll need to make them that you might not have on hand. Here’s what you need to make Lemon Meringue Cookie Cups:

Mixing bowls
Measuring cups and spoons
Electric hand mixer or stand mixer
Whisk attachment
Mini muffin pan
Medium saucepan
Fine mesh strainer or sieve
Piping bag (or a spoon will work)
Kitchen torch or heat gun (optional)

Ingredients for Lemon Meringue Cookies

Refrigerated sugar cookie dough: Saves time and ensures even portions. You can substitute it with homemade sugar cookie dough if you prefer.
Unsalted butter: Adds richness and helps create a tender texture. Salted butter is fine too!
Granulated sugar: Sweetens the recipe and contributes to the structure, especially in the meringue.
Large eggs (room temperature eggs are best)- you’ll use whole eggs, egg whites, and an egg yolk in this recipe
Fresh lemon zest: Provides a bright, tangy flavor that balances the sweetness.
Fresh lemon juice: Fresh is always recommended, but bottled lemon juice can work if fresh lemons aren’t available.
Pure vanilla extract: Enhances flavor with a warm, sweet note.
Cream of tartar: Stabilizes the egg whites and helps achieve stiff peaks in the meringue.

You’ll find a detailed list of ingredients in the printable recipe card at the bottom of the post!

How to Make the Best Lemon Meringue Cookies

1. Preheat your oven to 350°F. Lightly spray a mini muffin pan with non-stick cooking spray.

2. Place one piece of cookie dough in each well of the mini muffin pan, then press down gently to spread the dough. Bake for 10 – 12 minutes or until the edges are golden brown.

3. While still warm, use the back of a tablespoon to make a dent or depression in the center of each cookie to form a cup. Let them cool completely.

Make the Lemon Curd

4. In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Next, add granulated sugar, large eggs, 1 egg yolk, lemon juice, and lemon zest. Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 7-10 minutes). Do not allow the curd to boil.

5. Remove from heat and strain the lemon mixture through a fine mesh strainer or sieve into a bowl to remove the lumps. Then, cover it with plastic wrap and press it directly onto the surface of the curd to prevent a skin from forming. Cool to room temperature.

Meringue Topping

6. In a large mixing bowl or bowl of a stand mixer fitted with a whisk attachment, beat egg whites, pure vanilla extract, and cream of tartar (if using) on medium speed until soft peaks form.

7. Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.

Assemble

8. Spoon or pipe the lemon curd into each cooled cookie cup, filling just to the top.

9. Pipe or spoon the meringue onto the lemon curd. Use the back of a spoon to create peaks for a decorative touch.

10. Optional: Use a kitchen torch to lightly brown the meringue or broil the cookie cups on high for 1 – 2 minutes, watching closely to prevent burning.

Recipe Tips

Using a whisk attachment effectively incorporates air into the meringue, which is essential for creating soft peaks.
Let the cookie cups cool fully before adding the curd to prevent melting.
Pro Tip: Do not allow the lemon curd to boil. Boiling can scramble the eggs. Lemon curd requires careful cooking at a low heat to ensure it thickens smoothly without curdling. Have patience and you’ll be rewarded!

FAQs

How do I store my Lemon Meringue Cookies?

Store the lemon cookie cups in an airtight container in the refrigerator for up to 3 days.

Yes, you can! Make the lemon curd and bake the cookie cups up to 2 days in advance. Assemble the cups and add fresh meringue just before serving for the best results.

More Lemon Recipes You’ll Love

I love these citrusy lemon desserts, and I’m sure you will too!

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Lemon Meringue Cookies

Lemon Meringue Cookies are sweet cookie cups filled with a tart lemon curd filling and topped with dollops of fluffy meringue. Make them as a special treat for Easter, Mother’s Day or a bridal shower!

Course Dessert

Cuisine American

Keyword Lemon Meringue Cookies

Prep Time 30

Cook Time 15

Total Time 44

Servings cookies

Calories 158kcal

Author Lynne Feifer

Ingredients

16 ounces refrigerated sugar cookie dough (24-count)

Lemon Curd

4 tablespoons unsalted butter
1 cup granulated sugar
2 large eggs
1 large egg yolk
½ cup fresh lemon juice (about 3-4 lemons)
2 tablespoons lemon zest (about 1-2 lemons)

Meringue Topping

3 large egg whites
¼ teaspoon pure vanilla extract
¼ teaspoon cream of tartar (optional but recommended)
½ cup granulated sugar

Instructions

Preheat your oven to 350°F. Lightly spray a mini muffin pan with non-stick cooking spray.

Cookie Cups

Place one piece of cookie dough in each well of the mini muffin pan. Press down gently to flatten the dough. Bake for 10 -12 minutes or until the edges are golden.
While still warm, use the back of a tablespoon to press the center of each cookie to form a cup. Let them cool completely.

Lemon Curd

In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Add 1 cup granulated sugar, 2 large eggs, 1 egg yolk, ½ cup lemon juice, and 2 tablespoons lemon zest. Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 7 – 10 minutes). Do not allow the curd to boil.
Remove from heat and strain through a fine mesh strainer or sieve into a bowl to remove the lumps. Then, cover it with plastic wrap and press it directly onto the surface of the curd to prevent skin from forming. Cool to room temperature.

Meringue

In a clean, dry mixing bowl, use a hand or stand mixer fitted with a whisk attachment to beat 3 egg whites, ¼ teaspoon pure vanilla extract, and ¼ teaspoon cream of tartar (if using) on medium speed until soft peaks form.
Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.

Assemble

Spoon or pipe the lemon curd into each cooled cookie cup, filling just to the top.
Pipe or spoon the meringue onto the lemon curd. Use the back of a spoon to create peaks for a decorative touch.
Optional: Use a kitchen torch to lightly brown the meringue or broil the cookie cups on high for 1 – 2 minutes, watching closely to prevent burning.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition

The post Lemon Meringue Cookies appeared first on 365 Days of Baking.

Peanut Butter M&M Cookies

Lynne — Fri, 30 Jan 2026 23:54:53 +0000

These Peanut Butter M&M Cookies will draw you back to your childhood with this easy, nostalgic recipe! You can make these cookies with just a handful of basic ingredients and your favorite chocolate candies, so whip up a batch for an after-school snack or quick dessert right now!

I love a good peanut butter cookie, and adding chocolate to them just takes it to the next level! These M&M cookies only take a few minutes to make, so they are perfect when that peanut butter-chocolate craving hits!

SAVE THIS RECIPE FOR PEANUT BUTTER COOKIES WITH M&MS TO YOUR FAVORITE PINTEREST BOARD!

Why You’ll Love Peanut Butter M&M Cookies

You’ll get an M&M in every bite!
The dough is quick and easy, and doesn’t need any fancy ingredients.
There’s no dough chilling required, so you can get one in your mouth sooner!

Ingredients for Peanut Butter Cookies with M&Ms

Pull out these pantry staples to make these delicious cookies:

Shortening
Vanilla extract
Granulated sugar
Brown sugar
Large egg
Creamy peanut butter
All-purpose flour
Baking soda
Kosher salt
Plain M&Ms

See the printable recipe card at the end of the post for a detailed list of ingredients and instructions!

How to Make Peanut Butter M&M Cookies

This cookie recipe is my go-to for a quick treat. Here’s how to make it:

First, preheat oven to 350°F and prepare two cookie sheets by lining each of them with a sheet of parchment paper.
Next, in a large mixing bowl (or bowl of a stand mixer fitted with the paddle attachment), cream the shortening, vanilla, granulated sugar, and brown sugar until thoroughly mixed and smooth, about 2 minutes. Add the egg and beat until combined. Scrape down the sides and bottom of the bowl, add the peanut butter, and mix well.
Now whisk the dry ingredients (flour, baking soda, and salt) together in a medium bowl. Add the flour mixture to the peanut butter mixture and mix completely. Stir in a 1/2 cup of M&M’s.
Use a #60 cookie scoop (or 1 tablespoonful of dough) and place cookie dough balls onto the prepared cookie sheets. Make a crisscross pattern on the top of each cookie using a fork.
Bake about 8-10 minutes, or until firm. The edges should be lightly golden brown. Upon removing cookies from the oven, use the remaining 1/4 cup of M&Ms to place additional candies on the top of the cookies, gently pressing them into the cookie, if desired. You can skip this step and add all of the candies to the batter, but I think they look best and more inviting with that pop of color on the top of them.
Cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.

Recipe Variations

Add chocolate chips for even more chocolate flavor! Stir these in along with the M&Ms.
Try other flavors of M&Ms, like Peanut Butter M&Ms or even mini M&Ms!
You can make larger cookies with a bigger cookie scoop. Spread them out on the baking sheet and bake for a few extra minutes.

FAQs

How do I store Peanut Butter M&M Cookies?

Store these cookies at room temperature in an airtight container for 3-5 days.

Can I freeze these cookies?

Yes, these cookies freeze well! Once cooled to room temperature, store them in a freezer bag or other airtight container and freeze for up to 3 months. Thaw at room temperature for a few hours or overnight.

Can I make the dough ahead of time?

Yes, you can make the dough and keep it tightly covered in the fridge for up to 48 hours. Or for longer storage, place the cookies as instructed on a cookie sheet, then place them in the freezer for about an hour. Once they are firm, transfer the cookie dough balls to a freezer bag or other container. You can bake the dough right from frozen, though the cookies may take a few extra minutes to bake.

Peanut Butter Cookies You’ll Love

If you liked these Peanut Butter M&M Cookies, then you’ll love these ones too:

Don’t forget to pin or print this Peanut Butter Cookie recipe for your next cookie baking session!

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Peanut Butter M&M Cookies

Peanut Butter M&M Cookies will draw you back to childhood with a handful of basic ingredients and your favorite chocolate candies. They're perfect for an after-school snack or quick dessert today!

Course Dessert

Cuisine American

Keyword Peanut Butter M&M Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 87kcal

Author Lynne Feifer

Ingredients

½ cup shortening
½ teaspoon vanilla
½ cup granulated sugar
½ cup brown sugar
1 egg
½ cup peanut butter
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
¾ cup plain M&M's divided

Instructions

Preheat oven to 350°F, and prepare two cookie sheets by lining each of them with a sheet of parchment.
In a mixing bowl, cream the 1/2 cup shortening, 1/2 teaspoon vanilla, 1/2 cup granulated sugar and 1/2 cup brown sugar until thoroughly mixed and smooth, about 2 minutes. Add the egg. Scrape down the sides and bottom of the bowl, add the peanut butter, and mix well.
Whisk the 1 1/2 cups flour, 1 teaspoon baking soda, and 1/4 teaspoon salt together in a medium bowl. Add to the peanut butter mixture, and mix completely. Mix in 1/2 cup M&M's.
Use a #60 cookie scoop (1 tablespoonful of dough) and place the dough onto cookie sheets. Make a crisscross pattern in the top of each cookie using a fork.
Bake about 8-10 minutes, or until firm. Upon removing cookies from the oven, use the remaining 1/4 cup M&Ms to place additional candies on the tops, gently pressing them into the cookie, if desired. Cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

The post Peanut Butter M&M Cookies appeared first on 365 Days of Baking.

12 Days of Cookies 2025

Alexandra Feifer — Wed, 10 Dec 2025 20:56:00 +0000

Here’s your recap of our 12 Days of Cookies 2025! We’ve had recipes like Christmas cookie cups, no bake Haystacks, Buckeye Cookies, and chai biscotti! If you are still looking to add some Christmas cookies to your holiday trays or give them as gifts, you’ve come to the right place! All recipes are Santa-approved.

I think you’re going to like this 12 Days of Cookies 2025 selection of cookies because we sure did! It was just as much fun making them as it was presenting them to you. Have fun sharing them with family and friends, and I’d love to hear which one(s) is your favorite, so please leave me a comment below!

Day 1 – Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies are delightfully chunky cookies loaded with two different kinds of peppermint candy and chocolate chips! The soft cookie base is the perfect vehicle for the festive add-ins, providing a festive twist to a classic cookie recipe. Make a batch for your cookie tray or Christmas party today!

Find Peppermint Chocolate Chip Cookies here!

Day 2 – Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a cookie tray staple and are the perfect choice for the holiday season or any occasion! You will love the rich chocolate flavor and the satisfying, chewy texture of these tasty treats. Whip up a batch for your next holiday party, cookie exchange, or just to enjoy after dinner!

Find the Chocolate Crinkle Cookies here!

Day 3 – Chai Biscotti

Fill up your cookie jar with these spiced Chai Biscotti! These classic Italian biscotti are chock full of warm, fragrant spices that are perfect for the holidays. Enjoy these crunchy cookies with warm beverages, like a mug of tea, coffee, or hot cocoa!

Find Chai Biscotti here!

Day 4 – Haystacks

Haystacks are no-bake cookies made from crunchy chow mein noodles covered in a coating with a peanut butter base and your favorite chocolate chips. They’re easy to make, with only five simple ingredients, and take hardly any time at all! Make a batch of Haystack Cookies for your next cookie exchange or party this holiday season!

Find the no bake Haystacks recipe here!

Day 5 – Cherry Pie Bars

Embrace that sweet cherry flavor by making a batch of these easy Cherry Pie Bars! Enjoy all the luscious flavors of cherry pie without all the work. Make it with store-bought sweet cherry pie filling or, for an extra special touch, make your own!

Find Cherry Pie Bars here!

Day 6 – Cookies and Cream Cookies

These chunky Cookies and Cream Cookies will be your new favorite treat! With chunks of Oreo cookies and plenty of white chocolate chips, these rich, buttery cookies are a hit with fans of all ages!

Find the Cookies and Cream Cookies here!

SAVE THIS 12 DAYS OF COOKIES 2024 COLLECTION TO YOUR FAVORITE PINTEREST BOARD!

Day 7 – Cranberry Orange Cookies

Light and delicious, these Cranberry Orange Cookies have delightfully crispy edges and a soft-centered and slightly chewy inside. The bright orange flavors in the dough and the sugared orange zest sprinkled on top pair well with the tart cranberry. These cookies are simple to make but full of holiday flavor!

Find holiday Cranberry Orange Cookies here!

Day 8 – Brown Butter Shortbread

This Brown Butter Shortbread is melt-in-your-mouth delicious and only uses three simple ingredients. These indulgent cookies are so rich and buttery, you’ll never go back to store-bought shortbread again!

Find melt-in-your-mouth Brown Butter Shortbread here!

Day 9 – Buckeye Cookies

Buckeye Cookies combine rich chocolate and creamy peanut butter for a cookie that’s reminiscent of the classic buckeye candy! These chewy cookies are made with a brownie base and a satisfying peanut butter middle, topped with a rich chocolate ganache. You’ll need a glass of cold milk to wash these ones down!

Find delicious Buckeye Cookies!

Day 10 – Ricotta Cookies

Ricotta Cookies are tender Italian Christmas cookies with a sweet, simple glaze. These classic soft cookies are so easy to make, look great on a cookie tray, and are absolutely delightful to eat!

Find festive Ricotta Cookies here!

Day 11 – Chocolate Pizzelle Recipe

Make this Chocolate Pizzelle Recipe for a tasty twist on the classic Italian cookies! This delicate cookie is easy to make with a pizzelle iron and is a beautiful addition to any cookie tray or special occasion. Enjoy this chocolate version during the holiday season or for a brunch or bridal shower!

Find classic Chocolate Pizzelle Recipe here!

These Christmas Cookie Cups are festive, sweet treats that are perfect for a cookie exchange or holiday parties! With a delightful sugar cookie crust, creamy frosting, and merry Christmas sprinkles, this holiday cookie will be a hit at your next gathering!

Find easy Christmas Cookie Cups here!

We love to hear from you! Please let us know with a comment below which of our 12 Days of Cookies 2025 you made and how you shared them.

The post 12 Days of Cookies 2025 appeared first on 365 Days of Baking.

Cookie Recipes Archives - 365 Days of Baking

Cinnamon Palmiers

SAVE THIS EASY CINNAMON PALMIERS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Cinnamon Palmiers

Equipment Needed

How to Make Cinnamon Palmiers Using Puff Pastry

Frequently Asked Questions

Brownie Cookies

SAVE THIS EASY BROWNIE COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Fudgy Brownie Cookies

Equipment Needed

How to Make Brownie Cookies From a Mix

Frequently Asked Questions

Christmas Sprinkle Cookies

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Ingredients for Christmas Sprinkle Cookies

Equipment Needed

How to Make Christmas Sprinkle Cookies

Frequently Asked Questions

Pecan Cookies

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Ingredients for Pecan Cookies

Equipment Needed

How To Make Pecan Cookies

Recipe Tips:

Frequently Asked Questions

Pizzelles

SAVE THIS PIZELLE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Pizelles

Pizzelle Ingredients

Equipment Notes

How to make this classic Pizzelle Recipe

Recipe Notes:

More Pizzelle Recipes

Italian Cookie Recipes

Frequently Asked Questions

Pumpkin Crinkle Cookies

SAVE THIS EASY PUMPKIN COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ingredients for Pumpkin Crinkles

Equipment Needed

How to make Pumpkin Spice Crinkle Cookies

Recipe Tips

Frequently Asked Questions

Cornmeal Cookies

SAVE THIS CORNMEAL COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Why You’ll Love Cookies with Cornmeal

Ingredients for Cornmeal Cookies

How to Make Easy Cornmeal Cookies

FAQs

What is Maldon Salt?

How do I store Cornmeal Cookies?

Can I freeze Cookies with Cornmeal?

Can I freeze the dough?

How else can I use cornmeal for baking?

More Easy Cookie Recipes

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Cornmeal Cookies

Ingredients

Finish

Instructions

To Finish

Notes

Nutrition

Lemon Meringue Cookies

SAVE THIS RECIPE FOR LEMON MERINGUE PIE COOKIES TO YOUR FAVORITE PINTEREST BOARD!

Helpful Equipment

Ingredients for Lemon Meringue Cookies

How to Make the Best Lemon Meringue Cookies

Cookie Cups

Make the Lemon Curd

Meringue Topping

Assemble

Recipe Tips

FAQs

How do I store my Lemon Meringue Cookies?

Can I make these Lemon Meringue Cookie Cups in advance?

More Lemon Recipes You’ll Love

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FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE

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INSTAGRAM ~ TWITTER
YOUTUBE