Eager to make your Thanksgiving spread even sweeter? We’ve rounded up 20 irresistible cookie recipes that are perfect for sharing, from classic spiced snickerdoodles to decadent pumpkin chocolate chip delights. Whether you’re a seasoned baker or just starting out, these treats will fill your home with warmth and become new holiday favorites. Let’s dive into these delicious creations that are sure to impress every guest at your table!
Pumpkin Spice Cookies with Cream Cheese Frosting
Nothing says cozy fall vibes like a batch of homemade pumpkin spice cookies. You’ll love how soft and cakey these turn out, especially with that tangy cream cheese frosting on top. They’re perfect for sharing or just treating yourself on a crisp afternoon.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tsp pumpkin pie spice
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 1 large egg
– 1 tsp vanilla extract
– 1 cup canned pumpkin puree
– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
3. In a large bowl, use an electric mixer on medium speed to cream the 1/2 cup unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2 minutes.
4. Add the egg and 1 tsp vanilla extract to the butter mixture, mixing until just incorporated.
5. Mix in the canned pumpkin puree on low speed until smooth.
6. Gradually add the dry ingredients to the wet mixture, mixing on low until a soft dough forms—be careful not to overmix to keep the cookies tender.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
10. While the cookies cool, make the frosting by beating the cream cheese and 1/4 cup unsalted butter together in a bowl until smooth.
11. Gradually add the powdered sugar and 1 tsp vanilla extract, beating on low speed until creamy and spreadable—if it’s too thick, add a splash of milk to loosen it up.
12. Once the cookies are completely cool, spread or pipe a generous layer of frosting onto each one.
13. For best texture, chill the frosted cookies in the refrigerator for 30 minutes before serving to let the frosting set.
14. Store any leftovers in an airtight container in the fridge for up to 5 days.
Very soft and moist, these cookies have a lovely spiced flavor that pairs perfectly with the rich, tangy frosting. Try serving them with a hot cup of coffee or crumbled over vanilla ice cream for an extra-decadent treat.
Maple Pecan Shortbread Cookies
You know those cozy fall afternoons that just beg for something sweet and buttery? Yeah, these maple pecan shortbread cookies are the perfect answer. They’re crisp, rich, and have that warm, nutty flavor you’ll love.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup pure maple syrup
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup pecans, finely chopped
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed for 2-3 minutes, until light and fluffy.
3. Add the pure maple syrup and vanilla extract to the bowl, then mix on low speed just until combined.
4. In a separate bowl, whisk together the all-purpose flour and salt.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms.
6. Fold in the finely chopped pecans with a spatula until evenly distributed throughout the dough.
7. Tip: If the dough feels too sticky, chill it in the refrigerator for 15 minutes to make it easier to handle.
8. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
9. Use the bottom of a glass or a flat measuring cup to gently flatten each ball into a 1/2-inch thick round.
10. Tip: For even baking, rotate the baking sheets halfway through the cooking time.
11. Bake the cookies in the preheated oven for 18-20 minutes, until the edges are lightly golden brown.
12. Tip: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, as they firm up as they cool.
13. Once completely cooled, store the cookies in an airtight container at room temperature.
Melt-in-your-mouth tender with a satisfying crunch from the pecans, these cookies have a deep caramel-like sweetness from the maple. Try serving them slightly warm with a drizzle of extra maple syrup or alongside a cup of spiced chai for the ultimate cozy treat.
Cranberry Orange Thumbprint Cookies
Savor the perfect holiday treat with these cranberry orange thumbprint cookies—they’re buttery, tangy, and so easy to make. You’ll love how the bright citrus and tart cranberry jam come together in a soft, crumbly cookie. They’re ideal for gifting or enjoying with a cozy cup of tea.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter, softened
– ⅔ cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2¼ cups all-purpose flour
– ½ teaspoon salt
– 1 tablespoon orange zest
– ½ cup cranberry jam
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, and beat on low speed for 1 minute until fully combined.
4. In a separate bowl, whisk together the all-purpose flour and salt.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a dough forms, being careful not to overmix.
6. Fold in the orange zest with a spatula until evenly distributed throughout the dough.
7. Scoop the dough into 1-tablespoon portions and roll each into a smooth ball between your palms.
8. Place the dough balls 2 inches apart on the prepared baking sheets.
9. Use your thumb or the back of a teaspoon to press a deep indentation into the center of each dough ball.
10. Fill each indentation with ½ teaspoon of cranberry jam, ensuring it doesn’t overflow.
11. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden.
12. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to set.
13. Transfer the cookies to a wire rack to cool completely for about 30 minutes.
14. Store the cooled cookies in an airtight container at room temperature for up to 5 days.
A buttery, melt-in-your-mouth texture pairs beautifully with the zesty orange and tart cranberry jam. For a festive twist, drizzle them with a simple orange glaze or serve alongside a scoop of vanilla ice cream.
Apple Cider Glazed Cookies
These apple cider glazed cookies are the perfect fall treat you’ll want to make all season long. They’re soft, chewy, and packed with cozy apple flavor that feels like a warm hug in cookie form.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 1/2 cup reduced apple cider
– 2 cups powdered sugar
– 3 tbsp reduced apple cider (additional)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter, granulated sugar, and packed light brown sugar together for 2-3 minutes until light and fluffy.
4. Add the room temperature eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract and 1/2 cup of reduced apple cider on low speed until just combined.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms and no flour streaks remain. Tip: Don’t overmix to keep the cookies tender.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake in the preheated 350°F oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Tip: Rotate the baking sheets halfway through for even baking.
9. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. While the cookies cool, prepare the glaze by whisking together the powdered sugar and 3 tablespoons of reduced apple cider in a small bowl until smooth and pourable. Tip: If the glaze is too thick, add more apple cider 1 teaspoon at a time until it reaches your desired consistency.
11. Once the cookies are completely cool, drizzle the apple cider glaze over the tops using a spoon or piping bag.
12. Allow the glaze to set for about 15-20 minutes before serving.
Out of the oven, these cookies have a wonderfully soft and chewy texture with crisp edges. The warm spices and tangy apple cider glaze create a balanced flavor that’s not too sweet. Try serving them warm with a scoop of vanilla ice cream for an extra-decadent dessert, or pack them in lunchboxes for a tasty midday treat.
Brown Butter Snickerdoodles
Kick back and get ready for the coziest cookie upgrade you’ve ever tried. Brown butter snickerdoodles take that classic, cinnamony soft cookie you love and give it a rich, nutty depth that’s absolutely irresistible. You’re going to want to make a double batch, trust me.
Serving: 24 cookies | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter
– 1 ½ cups granulated sugar
– 2 large eggs
– 2 ¾ cups all-purpose flour
– 2 tsp cream of tartar
– 1 tsp baking soda
– ½ tsp salt
– ¼ cup granulated sugar
– 1 tbsp ground cinnamon
Instructions
1. Place 1 cup (2 sticks) of unsalted butter in a light-colored saucepan over medium heat.
2. Melt the butter, then continue cooking, swirling the pan occasionally, for 5-7 minutes until it turns a deep amber color and smells nutty. Tip: Use a light-colored pan so you can easily see the color change.
3. Immediately pour the browned butter into a large heatproof bowl and let it cool for 15 minutes until it’s warm but not hot.
4. Add 1 ½ cups of granulated sugar to the cooled brown butter and whisk vigorously for 1 minute until combined.
5. Add 2 large eggs, one at a time, whisking well after each addition until the mixture is smooth.
6. In a separate medium bowl, whisk together 2 ¾ cups of all-purpose flour, 2 tsp of cream of tartar, 1 tsp of baking soda, and ½ tsp of salt.
7. Add the dry ingredients to the wet ingredients and stir with a spatula just until no dry streaks remain. Tip: Don’t overmix the dough to keep the cookies tender.
8. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1 hour. Tip: Chilling is essential; it prevents the cookies from spreading too much.
9. Preheat your oven to 350°F and line two baking sheets with parchment paper.
10. In a small shallow bowl, mix ¼ cup of granulated sugar with 1 tbsp of ground cinnamon.
11. Scoop 1 ½-tablespoon portions of dough, roll them into balls, and roll each ball in the cinnamon-sugar mixture to coat completely.
12. Place the dough balls 2 inches apart on the prepared baking sheets.
13. Bake one sheet at a time in the preheated oven for 9-11 minutes, until the edges are set and the tops are crackled.
14. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Perfectly chewy with crisp edges, these cookies have a warm, toasty flavor from the brown butter that pairs magically with the cinnamon sugar. They’re fantastic still slightly warm with a glass of cold milk, or crumbled over vanilla ice cream for an easy, impressive dessert.
Sweet Potato Cookies with Marshmallow Topping
Ready for a cozy treat that feels like a hug? These sweet potato cookies with marshmallow topping are the perfect blend of earthy sweetness and gooey goodness. You’ll love how simple they are to whip up for a snack or dessert.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup mashed sweet potato
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 24 large marshmallows
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the mashed sweet potato, softened butter, and granulated sugar until smooth, which should take about 2-3 minutes with a hand mixer.
3. Beat in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until a dough forms—avoid overmixing to keep the cookies tender.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
8. Remove the baking sheets from the oven and immediately press one marshmallow onto the center of each warm cookie.
9. Return the cookies to the oven for 1-2 minutes, just until the marshmallows are slightly puffed and soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Very soft and chewy, these cookies have a subtle spice from the cinnamon that pairs wonderfully with the melted marshmallow. Try serving them warm with a drizzle of caramel or alongside a cup of hot cocoa for an extra cozy twist.
Gingerbread Cookies with Royal Icing
Kick off your holiday baking with these classic gingerbread cookies—they’re crisp, spicy, and perfect for decorating with royal icing. You’ll love how the warm molasses and ginger fill your kitchen with cozy aromas, making them a festive treat everyone can enjoy.
Serving: 24 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 3 cups all-purpose flour
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/2 tsp salt
– 3/4 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1 large egg
– 1/2 cup molasses
– 2 cups powdered sugar
– 1 1/2 tbsp meringue powder
– 3 tbsp water
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/2 tsp salt until well combined.
3. In a large bowl, use an electric mixer to cream 3/4 cup unsalted butter and 3/4 cup brown sugar on medium speed for 2 minutes until light and fluffy.
4. Add 1 large egg and 1/2 cup molasses to the butter mixture, mixing on low speed until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms—avoid overmixing to keep the cookies tender.
6. Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for 15 minutes to make rolling easier.
7. On a lightly floured surface, roll out one dough portion to 1/4-inch thickness, using cookie cutters to shape the dough.
8. Place the cut-out cookies on the prepared baking sheets, spacing them 1 inch apart, and bake for 8-10 minutes until the edges are lightly browned.
9. Transfer the cookies to a wire rack and let them cool completely for at least 30 minutes before icing.
10. In a clean bowl, whisk together 2 cups powdered sugar, 1 1/2 tbsp meringue powder, and 3 tbsp water on low speed for 1 minute, then increase to high speed for 3-4 minutes until stiff peaks form for the royal icing.
11. Divide the icing into small bowls and tint with food coloring if desired, using a piping bag or spoon to decorate the cooled cookies.
12. Let the icing set at room temperature for 1-2 hours until firm to the touch.
A delightful crunch gives way to a soft, spicy center in these cookies, with the sweet royal icing adding a smooth contrast. Try stacking them as edible ornaments or pairing them with hot cocoa for a festive touch that’ll brighten any gathering.
Caramel Stuffed Chocolate Chip Cookies
Ever had that moment where you’re craving something gooey, chocolatey, and a little bit extra? These caramel-stuffed chocolate chip cookies are your answer—they’re soft, chewy, and packed with a sweet surprise in every bite. You’ll love how easy they are to whip up, and they’re perfect for sharing (or not!).
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 ¼ cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– ¾ cup granulated sugar
– ¾ cup packed brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 2 cups semi-sweet chocolate chips
– 24 soft caramel candies
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
3. In a large bowl, use an electric mixer on medium speed to cream the softened unsalted butter, granulated sugar, and packed brown sugar for about 2 minutes until light and fluffy.
4. Add the large eggs and vanilla extract to the butter mixture, beating on low speed just until incorporated—don’t overmix to avoid tough cookies.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms with no dry streaks.
6. Fold in the semi-sweet chocolate chips using a spatula until evenly distributed throughout the dough.
7. Scoop about 2 tablespoons of dough, flatten it slightly in your palm, place a soft caramel candy in the center, and wrap the dough around it to seal completely—this prevents caramel leakage during baking.
8. Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake at 375°F for 9–11 minutes, until the edges are golden brown but the centers still look slightly soft—they’ll firm up as they cool for that perfect chewy texture.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Finally, these cookies come out with a crisp edge and a soft, melty center that oozes caramel when warm. For a fun twist, try serving them with a scoop of vanilla ice cream or drizzling them with extra melted chocolate—they’re irresistible fresh from the oven!
Pecan Pie Cookies with Butterscotch Drizzle
Unexpectedly delightful, these pecan pie cookies bring all the cozy flavors of the classic dessert into a handheld treat you can whip up any time. They’re packed with toasted pecans and finished with a sweet butterscotch drizzle that makes them totally irresistible.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 cup packed light brown sugar
– 1 large egg
– 1 tsp vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup chopped pecans
– 1/2 cup butterscotch chips
– 1 tbsp vegetable shortening
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer on medium speed to cream together the softened butter and light brown sugar until light and fluffy, about 2 minutes.
3. Add the egg and vanilla extract to the butter mixture, and beat on medium speed until fully combined, about 1 minute.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
5. Gradually add the dry flour mixture to the wet butter mixture, beating on low speed just until a dough forms and no dry streaks remain, being careful not to overmix.
6. Fold the chopped pecans into the cookie dough using a spatula until they are evenly distributed throughout.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look set.
9. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. In a small microwave-safe bowl, combine the butterscotch chips and vegetable shortening, and microwave on high in 30-second intervals, stirring after each, until smooth and fully melted, about 1–1.5 minutes total.
11. Drizzle the melted butterscotch mixture over the cooled cookies using a spoon or a piping bag for more control.
12. Allow the butterscotch drizzle to set at room temperature for about 15 minutes before serving.
Oh, these cookies are a real treat with their crisp edges and soft, chewy centers loaded with nutty pecans. The butterscotch drizzle adds a rich, caramel-like sweetness that pairs perfectly with a glass of cold milk or a scoop of vanilla ice cream for an extra-indulgent dessert.
Oatmeal Raisin Cookies with Cinnamon Glaze
Zipping through your pantry, you’ve probably got everything you need for these cozy oatmeal raisin cookies with a sweet cinnamon glaze. They’re the perfect chewy treat to bake when you’re craving something simple and satisfying.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 cup light brown sugar, packed
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 3 cups old-fashioned rolled oats
– 1 cup raisins
– 1 cup powdered sugar
– 2 tablespoons milk
– 1/2 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the eggs and vanilla extract to the butter mixture, beating on low speed just until combined.
4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain.
6. Fold in the rolled oats and raisins with a spatula until evenly distributed throughout the dough.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. While the cookies cool, make the glaze by whisking together the powdered sugar, milk, and cinnamon in a small bowl until smooth.
11. Drizzle the cinnamon glaze over the cooled cookies using a spoon or piping bag.
12. Allow the glaze to set for 15 minutes before serving.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.
As you bite into one, you’ll love the chewy texture from the oats paired with the plump raisins. The cinnamon glaze adds a sweet, spiced finish that makes these cookies irresistible with a glass of cold milk or crumbled over vanilla ice cream for a quick dessert.
White Chocolate Macadamia Nut Cookies
Picture this: you’re craving something sweet, but not too heavy. These white chocolate macadamia nut cookies are your answer—chewy, buttery, and packed with creamy and crunchy bits. They’re surprisingly simple to whip up, and they’ll make your kitchen smell amazing.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 12 oz white chocolate chips
- 1 cup macadamia nuts, roughly chopped
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar together for 2-3 minutes until light and fluffy. Tip: Make sure your butter is truly softened at room temperature for easier mixing.
- Add the eggs and vanilla extract to the butter mixture, and beat on medium speed for 1 minute until fully combined.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Tip: Avoid overmixing the dough to keep the cookies tender.
- Using a spatula, gently fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
- Scoop dough into 2-tablespoon portions, roll into balls, and place them 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Tip: Rotate the baking sheet halfway through for even browning.
- Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring them to a wire rack to cool completely.
Out of the oven, these cookies have a perfect chewy center with crisp edges. The white chocolate melts into sweet pockets, while the macadamias add a rich, buttery crunch. Try serving them warm with a scoop of vanilla ice cream for an extra-indulgent treat.
Pumpkin Chocolate Chip Cookies
Savor the cozy flavors of fall with these pumpkin chocolate chip cookies—they’re soft, spiced, and packed with melty chocolate chips. You’ll love how easy they are to whip up, and your kitchen will smell amazing. Perfect for a quick treat or sharing with friends!
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup canned pumpkin puree
– 2 cups semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
3. In a large bowl, use an electric mixer on medium speed to cream the unsalted butter, granulated sugar, and light brown sugar for about 2 minutes until light and fluffy.
4. Add the large egg and vanilla extract to the butter mixture, mixing on low speed until just incorporated.
5. Tip: Scrape down the sides of the bowl with a spatula to ensure even mixing.
6. Mix in the canned pumpkin puree on low speed until smooth, about 30 seconds.
7. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until no streaks of flour remain, being careful not to overmix.
8. Tip: Overmixing can lead to tough cookies, so stop as soon as the dough comes together.
9. Fold in the semisweet chocolate chips using a spatula until evenly distributed throughout the dough.
10. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
11. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look set but still soft.
12. Tip: For chewier cookies, remove them from the oven when the centers are slightly underdone—they’ll firm up as they cool.
13. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Get ready to enjoy these warm, gooey cookies with their rich pumpkin spice and bursts of chocolate. They stay soft for days if stored in an airtight container, or try serving them with a scoop of vanilla ice cream for an extra indulgent dessert.
Spiced Molasses Cookies
You know those cozy, chewy cookies that taste like the holidays? Spiced molasses cookies are exactly that—warm, comforting, and perfect with a glass of milk or a hot cup of coffee.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 1/4 cups all-purpose flour
– 2 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened to room temperature
– 1 cup granulated sugar, plus 1/4 cup for rolling
– 1 large egg
– 1/4 cup molasses
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt until well combined.
3. In a large bowl, use an electric mixer on medium speed to cream the softened butter and 1 cup of granulated sugar until light and fluffy, about 2 minutes.
4. Add the egg and molasses to the butter mixture, and beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms—be careful not to overmix to keep the cookies tender.
6. Place the remaining 1/4 cup of granulated sugar in a small bowl.
7. Scoop out about 1 tablespoon of dough per cookie, roll it into a ball between your palms, and then roll each ball in the sugar to coat it evenly.
8. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 8–10 minutes, or until the edges are set and the tops are cracked but the centers still look slightly soft—this ensures a chewy texture.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, as they firm up as they cool.
Molasses gives these cookies a deep, rich flavor that pairs beautifully with the warm spices. They come out soft and chewy with a slight crunch from the sugar coating, making them irresistible fresh from the oven. Try serving them warm with a scoop of vanilla ice cream for a simple yet decadent treat.
Cinnamon Sugar Cookies with Vanilla Glaze
Let’s be honest—sometimes you just need a simple, sweet treat that feels like a warm hug. These cinnamon sugar cookies with vanilla glaze are exactly that: soft, cozy, and perfect with a cup of coffee or tea. You’ll love how easy they are to whip up, even on a busy day.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 2 tsp ground cinnamon
– 1 cup powdered sugar
– 2 tbsp milk
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
3. In a large bowl, use an electric mixer on medium speed to cream the softened unsalted butter, granulated sugar, and packed light brown sugar for 2-3 minutes until light and fluffy.
4. Add the large eggs and vanilla extract to the butter mixture, mixing on low speed until just incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms, then stir in the ground cinnamon with a spatula.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
7. Bake the cookies at 350°F for 8-10 minutes, or until the edges are lightly golden but the centers are still soft.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. In a small bowl, whisk together the powdered sugar and milk until smooth to make the vanilla glaze.
10. Drizzle the glaze over the cooled cookies using a spoon or piping bag.
11. Allow the glaze to set for 15-20 minutes before serving.
Get ready to enjoy cookies that are wonderfully soft with a hint of spice from the cinnamon. The vanilla glaze adds a sweet, creamy finish that makes them irresistible—try serving them with a scoop of ice cream for an extra indulgent treat!
Peanut Butter Cookies with Honey Drizzle
Whip up a batch of these peanut butter cookies with honey drizzle for a treat that’s both nostalgic and irresistible. You’ll love the chewy texture and sweet-salty combo that makes them perfect with a glass of milk or a cup of coffee. Honestly, they’re so easy to make, you might just find yourself baking them every week.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/4 cup honey
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt until smooth.
3. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheet.
4. Use a fork to press down on each ball in a crisscross pattern, flattening them slightly for even baking.
5. Bake the cookies at 350°F for 8–10 minutes, until the edges are lightly golden and the centers look set.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Warm 1/4 cup honey in a microwave-safe bowl for 10–15 seconds until it’s thin enough to drizzle easily.
8. Drizzle the warm honey over the cooled cookies using a spoon or a squeeze bottle for a neat finish.
Crunchy on the edges and soft in the middle, these cookies have a rich peanut butter flavor balanced by the floral sweetness of honey. Try serving them warm with a scoop of vanilla ice cream for an indulgent twist, or pack them in lunchboxes for a sweet surprise.
Double Chocolate Mint Cookies
Craving a treat that’s rich, minty, and impossible to resist? You’ve found it with these double chocolate mint cookies. They’re the perfect blend of fudgy chocolate and cool mint that’ll make your kitchen smell amazing.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp peppermint extract
– 2 1/4 cups all-purpose flour
– 1 cup cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 2 cups semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy, about 2-3 minutes.
3. Add 2 large eggs, 1 tsp vanilla extract, and 1 tsp peppermint extract to the butter mixture, mixing until fully combined.
4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain to avoid overmixing.
6. Fold in 2 cups semisweet chocolate chips until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake at 350°F for 8-10 minutes, until the edges are set but the centers still look slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Buttery and crisp on the outside with a soft, chewy center, these cookies pack a bold chocolate punch balanced by that refreshing mint. Try serving them warm with a scoop of vanilla ice cream for an indulgent twist.
Almond Joy Cookies with Coconut Flakes
Finally, a cookie that tastes just like the candy bar you love! You get chewy coconut, crunchy almonds, and rich chocolate in every bite. They’re super easy to make and perfect for satisfying that sweet tooth craving.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup sweetened shredded coconut
– 1 cup semi-sweet chocolate chips
– 1/2 cup slivered almonds
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, use a hand mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes, until light and fluffy. Tip: Make sure your butter is truly softened at room temperature for the best texture.
3. Add the eggs and vanilla extract to the butter mixture and beat on low speed just until combined, about 30 seconds.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry flour mixture to the wet butter mixture, beating on low speed after each addition until just incorporated. Do not overmix.
6. Using a rubber spatula, fold in the sweetened shredded coconut, semi-sweet chocolate chips, and slivered almonds until evenly distributed throughout the dough.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop or a measuring tablespoon.
8. Bake one sheet at a time in the preheated oven for 9-11 minutes, or until the edges are lightly golden brown and the centers look just set. Tip: The cookies will continue to firm up as they cool, so don’t overbake them.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Perfectly chewy with crispy edges, these cookies deliver that classic Almond Joy flavor in a homemade treat. The coconut stays wonderfully moist, and the almonds add a delightful crunch. Try serving them slightly warm with a cold glass of milk for the ultimate cozy dessert.
Carrot Cake Cookies with Cream Cheese Frosting
Picture this: you’re craving carrot cake but want something quicker and more portable. These carrot cake cookies deliver all those cozy flavors in a soft, chewy bite, topped with tangy cream cheese frosting that makes them irresistible.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup old-fashioned rolled oats
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until well combined.
- In a large bowl, use an electric mixer on medium speed to beat 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy, about 2 minutes.
- Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain.
- Fold in 1 cup finely grated carrots and 1/2 cup old-fashioned rolled oats with a spatula until evenly distributed. Tip: Squeeze excess moisture from the grated carrots with a paper towel to prevent soggy cookies.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. Tip: Rotate the baking sheets halfway through baking for even browning.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies cool, make the frosting by beating 4 ounces softened cream cheese and 2 tablespoons softened unsalted butter in a bowl until smooth.
- Gradually beat in 1 cup powdered sugar and 1/2 teaspoon vanilla extract until creamy and lump-free. Tip: If the frosting is too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
- Spread or pipe a dollop of frosting onto each cooled cookie.
Here’s the best part: these cookies stay wonderfully soft and moist thanks to the carrots and oats, with a warm spice kick from the cinnamon and nutmeg. They’re perfect for packing in lunches or serving with a cup of coffee for an afternoon treat—just try not to eat them all at once!
Toffee Crunch Cookies with Sea Salt
Haven’t you been craving a cookie that’s both chewy and crunchy, sweet and salty? You’re in luck—these toffee crunch cookies with a sprinkle of sea salt are exactly that. They’re easy to whip up and totally irresistible.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup toffee bits
– 1 tbsp sea salt flakes
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—be careful not to overmix.
6. Fold in the toffee bits gently with a spatula to distribute them evenly without crushing them.
7. Scoop the dough into 1.5-tablespoon portions, roll into balls, and place them 2 inches apart on the prepared baking sheets.
8. Lightly press each dough ball down with your palm to slightly flatten it, then sprinkle a pinch of sea salt flakes on top of each cookie.
9. Bake one sheet at a time in the preheated oven for 9–11 minutes, until the edges are golden brown but the centers still look slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
11. Repeat with the remaining dough, allowing the baking sheet to cool between batches for even baking.
Vibrant with a perfect balance, these cookies offer a chewy center packed with buttery toffee bits and a crisp edge. The sea salt on top cuts through the sweetness, making each bite complex and satisfying. Try serving them warm with a scoop of vanilla ice cream for an indulgent treat.
Vanilla Bean Sugar Cookies with Sprinkles
Kicking off your baking session with these vanilla bean sugar cookies is a total win. You get that classic cookie flavor with a fun sprinkle twist, perfect for any occasion. They’re simple to make but look so festive.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 3/4 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla bean paste
– 1/4 cup rainbow sprinkles
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until combined.
3. In a large bowl, use an electric mixer on medium speed to beat 3/4 cup softened unsalted butter and 3/4 cup granulated sugar for 2-3 minutes until light and fluffy.
4. Add 1 large egg and 1 teaspoon vanilla bean paste to the butter mixture, and beat on medium speed for 1 minute until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms, to avoid overmixing which can make cookies tough.
6. Gently fold in 1/4 cup rainbow sprinkles with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
8. Flatten each ball slightly with the bottom of a glass or your hand to about 1/2-inch thickness for even baking.
9. Bake in the preheated oven for 8-10 minutes, until the edges are just set and lightly golden, as they’ll continue to firm up while cooling.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Ultimate satisfaction comes from biting into these soft, chewy cookies with a crisp edge. The vanilla bean paste gives them a rich, aromatic flavor that pairs perfectly with the colorful sprinkles. Try serving them stacked with a glass of cold milk or crumbled over ice cream for a sweet treat.
Summary
Gathering these 20 Thanksgiving cookie recipes offers a sweet way to celebrate. Whether you’re a seasoned baker or trying something new, there’s a treat here for everyone. We hope you find a favorite to bake and share. Don’t forget to leave a comment with your top pick and pin this roundup on Pinterest to save for later!