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Welcome to the largest Cookie Recipe Club in the WORLD!  Each month we feature at least a dozen new cookie recipes including delicious holiday cookies (Christmas, Valentines Day, Easter, etc.).  We also include brownies and bars, no-bake cookies, healthy cookies, filled cookies, frosted cookies, chocolate cookies (lots of chocolate cookies!), fruit and nut cookies, spice cookies, cookies in a jar, and even international cookies!  

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Recently Featured Recipes 

As a member of the Cookie Club you will receive 12 new cookie recipes each month, in a printable format, along with recipes from our Cake Club.  You can see a small sample of this month's recipes below.  Be sure to sign up for your Membership so you will have access to all of our tasty recipes, every month!!!

Cookie Recipes Featured in Our Latest Issue...

Molasses Crinkle Top Cookies

Courtesy of CookieClubRecipes.com

This is a recipe I invented as a teen through trial and error at making gingerbread. This is my favorite of all cookies!

Ingredients:

1/4 c. shortening
1/2 c. margarine or unsalted butter (I Can’t Believe It’s Not Butter® or Country Crock® works well if not using unsalted butter)
1 c. light brown sugar
1 egg
1 tsp. ginger
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/4 c. mild molasses
1 tsp. vanilla extract
2 1/4 c. all-purpose flour, sifted
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
Granulated sugar and cinnamon for topping

Directions:

Blend shortening, margarine and brown sugar in medium bowl. Add egg and spices. Blend in molasses and vanilla. Add flour and dry ingredients last. Drop by tablespoonfuls onto greased cookie sheets (lightly grease with vegetable shortening). Drop 1 1/2 inches apart. Sprinkle with granulated sugar and cinnamon. Bake at 350 degrees until tops crackle and are golden brown. Let cool. Store up to one month in tins or jars with a few pieces of fresh, broken bread to maintain the soft, cake-like texture. Yield approximately 2 1/2 dozen cookies.

Submitted by: Danielle N. Self of Maryland

Banana-Nut Oatmeal Cookies

Courtesy of CookieClubRecipes.com

Ingredients:

3 c. old fashioned oats
1 c. skim milk
1 c. chopped pecans (you can also use walnuts if preferred)
1 c. dark brown sugar
4 egg whites
2 c. mashed bananas (about 4 medium bananas)
2 tsp. vanilla
3 c. whole wheat flour
2 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon

Directions:

Mix together oats, milk and pecans in a bowl and set aside. Mix together brown sugar, egg whites, mashed bananas and vanilla in a large mixing bowl. Add flour, baking soda, salt, nutmeg and cinnamon and stir well to combine. Add oat mixture and stir well (the cookie dough will look like lumpy oatmeal). Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula. Bake at 350 degrees for 12 minutes.

Submitted by: FP

Lime Meltaways Cookies

Courtesy of CookieClubRecipes.com

Ingredients:

3/4 c. (1 1/2 sticks) unsalted butter, room temperature
1 c. confectioners’ sugar, divided
2 T. freshly squeezed lime juice
Zest of 2 limes
1 T. vanilla extract
1 3/4 c. plus 2 T. flour
2 T. cornstarch
1/4 tsp. salt

Directions:

Cream butter and 1/3 c. confectioners’ sugar until fluffy. Add the lime juice, zest and vanilla; beat until fluffy. In a medium bowl, whisk together flour, cornstarch and salt. Add to butter mixture and beat on low speed until combined. Between two 8x12-inch pieces of parchment paper, roll dough into two 1 1/4-inch diameter logs. Chill at least 1 hour.

Heat oven to 350 degrees. Line two baking sheets with parchment paper. Place remaining sugar in a resealable plastic bag. Remove parchment from logs and slice into 1/8-inch thick rounds. Place rounds 1 inch apart on baking sheets. Bake until barely golden, about 15 minutes. Transfer cookies to wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag and toss to coat. Bake or freeze remaining dough. Store in an airtight container up to two weeks. Makes about 10 dozen cookies.

Submitted by: Tina Goggins

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Our Cookie Club Membership is amazing!  Sign up for your subscription today to receive delicious cookie recipes directly by e-mail every month!  Previous cookie recipes can be found in our Annual Edition Cookie Club Cookbooks.  Look for ordering information in the Welcome letter you will receive when you sign up, or in our next issue of the Cookie Club Recipes newsletter which is mailed out once a month.  We hope you can join us!!!

Happy Baking!

Michelle Jones
(A.K.A. "The Cookie Lady," Mom of 4... AND
Your VERY Dedicated Cookie Club Editor! :o)

2002-2010

 

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