Recipes:
1. Chocolate Mint Cookies
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 tsp peppermint extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1½ cups chocolate chips (semi-sweet or dark)
1 cup mint chips or chopped Andes mints (optional)
Instructions:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugars in a large bowl until light and fluffy (about 2–3 minutes).
Add eggs and peppermint extract. Beat until fully combined.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually mix dry ingredients into the wet mixture until just combined.
Fold in chocolate chips and mint chips.
Scoop dough (about 1½ tbsp per cookie) onto the prepared baking sheets, leaving space between.
Bake for 9–11 minutes, or until edges are set but centers are still soft.
Press extra more mint chips on top right after baking for extra melt-in goodness.
on the sheet for 5 minutes, then transfer to a wire rack.
2. Peanut Butter Cookies
Ingredients:
1 cup peanut butter (creamy or chunky)
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
Instructions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together peanut butter, butter, and sugar until smooth and fluffy.
3. Add egg and vanilla, mixing until well combined.
4. Whisk together flour, baking soda, and salt in a separate bowl. Gradually mix into the wet ingredients.
5. Scoop dough (about 1 tbsp) and roll into balls. Place on baking sheets spaced 2 inches apart.
6. Flatten each cookie with a fork in a crisscross pattern.
7. Bake for 9–11 minutes or until the edges are lightly golden.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
3. Lemon Crinkle Cookies
Ingredients:
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tbsp lemon zest (about 1 lemon)
2 tbsp fresh lemon juice
1½ cups all-purpose flour
¼ tsp baking powder
¼ tsp salt
½ cup powdered sugar (for rolling)
Instructions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugar in a large bowl until light and fluffy (about 2 minutes).
3. Add egg, vanilla, lemon zest, and lemon juice. Beat until well combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually mix dry ingredients into the wet mixture until a soft dough forms.
6. Refrigerate dough for 30–60 minutes to firm up (this helps with crinkling).
7. Scoop dough (about 1 tbsp), roll into balls, and coat generously in powdered sugar.
8. Place on baking sheet 2 inches apart and bake for 10–12 minutes, or until the edges are set and tops are crinkled.
9. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Optional Boost:
Add ½ tsp lemon extract for extra zing.
Mix in white chocolate chips for a sweet contrast.
4. Classic Butter Cookies
Ingredients:
1 cup (2 sticks) unsalted butter, softened
⅔ cup granulated sugar
1 large egg
1½ tsp vanilla extract (or almond extract for a twist)
2¼ cups all-purpose flour
¼ tsp salt
Instructions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugar in a large bowl until light and fluffy (2–3 minutes).
3. Add egg and vanilla, and beat until fully combined.
4. Mix in flour and salt gradually, just until the dough comes together. Do not overmix.
5. Shape the cookies:
• For piped cookies: Transfer soft dough to a piping bag with a star tip and pipe onto baking sheet.
• For cut-outs or slice-and-bake: Chill dough, roll out or slice, then shape as desired.
6. Bake for 10–12 minutes, or until the edges are just beginning to turn golden.
7. Cool completely on a wire rack.