Our 3 FAVORITE Freezer Friendly Cookie Recipes
Baking holiday cookies is one of our favorite family activities. Every year for the past 10 years or so each member of my family picks a different cookie recipe, one that we’ve never made before. We get all the ingredients and at the same time, we all start baking. It’s chaotic, but one of my favorite moments as a family. I love that we get to try out new recipes and sample everything of course! Plus it’s a fun, easy way to make gifts for other people in our lives (because we end up giving most of the cookies away). I’m going to share with you 3 of my FAVORITE that we’ve made over the years that have become my go-to cookie recipes. BONUS, they all freeze very well! Sometimes I’ll make a double batch of any of these cookies, then shape them into the cookie dough balls, freeze them on a cookie sheet until hard, then transfer them to a gallon-size freezer Ziploc bag. My husband loves when I do this because pazooki’s are his favorite dessert so it becomes really easy for him to enjoy that when the cookie dough is already in the freezer.
Sometimes you just need warm, homemade cookies but you don’t want to go through all the effort to make them. That’s where this amazing recipe for peanut butter cookies comes in. With only 3 ingredients they’re one of the easiest most satisfying desserts you could possibly make. Plus they make the house smell incredible!
The Easiest Peanut Butter Cookies
The softest cookies with only 3 ingredients!
- 1 cup peanut butter (smooth)
- 1/2 cup white sugar
- 1 egg
- Cooking Spray
Mix all ingredients in a bowl.
Using your hands roll the dough into 1 inch balls.
Place on a greased cookie sheet
Using a fork, flatten the cookie dough balls once horizontally and then vertically across the dough.
Bake for 8-10 minutes at 350F
Ok, I’ll admit it, I’m a little picky when it comes to chocolate chip cookies. I don’t like it when they’re greasy, or when they’re not cooked enough, or when they’re cooked too much. These are hands down the BEST chocolate chip cookies I’ve ever tasted. They’re soft, sort of cake-like, and they the perfect ratio of chocolate to cookie. You NEED to make these NOW! Seriously. You won’t regret it, well maybe you’ll regret eating them all…probably not though, they’re THAT good.
World's BEST Chocolate Chip Cookies
- 3/4 cup unsalted butter, softened (softened)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated white sugar
- 1 egg
- 2 tsp. vanilla extract
- 2 cups all purpose flour (unbleached)
- 2 tsp cornstarch
- 1 tsp. baking soda
- 1 cup semi-sweet chocolate chips
Preheat oven to 350F.
Cream together butter & sugars until fluffy & light in color.
Mix in flour, cornstarch, & baking soda.
Stir in chocolate chips.
Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.
Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
Let cool, on the cookie sheet for five minutes.
Remove from baking sheet and enjoy while warm! Let cool completely before storing.
Ok if you have tried and tried and tried to make sugar cookies to no avail have no fear, the PERFECT recipe is here! I was so sick of sugar cookie recipes that turn out too thin or don’t roll out well or are unable to be frosted because they’re too crumbly. This recipe makes nice, thick, soft, smooth, INCREDIBLE sugar cookies. They are perfect for baby showers,Christmas, Valentine’s Day, St. Patricks’ Day, 4th of July, weddings, Halloween…who am I kidding they’re good for EVERY occasion.
The Perfect Sugar Cookies
- 2 cups butter (unsalted)
- 6 eggs
- 2 cups granulated white sugar
- 2 teaspoon vanilla
- 2 teaspoon almond extract
- 1 teaspoon lemon juice
- 6 teaspoon baking powder
- 7 cups all-purpose flour
Mix wet ingredients with sugar
Then slowly add baking powder and flour.
Mix well with an electric mixer (I love my Kitchen Aid with the paddle)
- Refrigerate dough for 30 minutes.
Roll out the cookie dough and cut with cookie cutters or a glass for round cookies.
- Bake for 7 minutes at 375F.