Whether you’re baking for spring gatherings, holidays, or just want something sweet without feeling heavy, these cookies deliver big flavor with simple ingredients.

What makes these even better is how simple they are. We are talking minimal ingredients, no complicated steps, and a result that looks like it came straight from a bakery case.

The Magic of Meringue

The real beauty of these cookies is in the meringue. When you whip egg whites and sugar together, you create a glossy, fluffy mixture that pipes into those adorable swirls you see.

As they bake low and slow, they dry out into that perfect texture. Light, crisp, and airy with a delicate crunch.

These are not your typical dense, buttery cookies. Lemon meringue cookies are delicate, crisp on the outside, and melt-in-your-mouth soft on the inside.

Think little clouds with a sunny lemon twist.

And let’s be honest… they look fancy without actually being fancy.

Why You’ll Love These Lemon Meringue Cookies

• Naturally gluten-free
• Light and airy with a crisp shell
• Packed with a delicate lemon flavor
• Perfect make-ahead dessert
• Elegant enough for parties, easy enough for everyday

Ingredients You’ll Need

• Egg whites (room temperature for best volume)
• Granulated sugar
• Cream of tartar
• Lemon extract
• Vanilla extract (optional, but adds depth)
• food color if desired

Tips for Perfect Lemon Meringue Cookies

1. Start with a Clean Bowl

Any grease or residue will prevent your egg whites from whipping properly. Use a glass or metal bowl, wipe it with a paper towel and white vinegar before starting.

2. Use Room Temperature Egg Whites

They whip faster and achieve better volume, giving you that signature airy texture.
*Egg whites will not whip properly if any oil is on the beaters or the bowl. or if egg yolk has gets in the egg whites.

3. Add Sugar Gradually

Dumping sugar in too quickly can deflate your meringue. Slow and steady is key for a glossy, stable mixture.

4. Bake Low and Slow

Meringues should dry out, not brown. Keep the oven temperature low to maintain their light color and crisp texture.

5. Avoid Humidity

Meringues and moisture don’t mix well. Try to bake on a dry day for best results, or the meringues will be sticky.

I used an 867 piping tip, any large star tip will work, but you can use a round smooth tip if you prefer.

Flavor Variations

• Lemon Coconut Meringue Cookies: Fold in finely shredded coconut for a tropical twist or a drop or two of coconut extract.
• Lemon Chocolate Drizzle: Add a drizzle of melted dark chocolate once cooled, or coat the bottoms in chocolate.

How to Store Lemon Meringue Cookies

Store in an airtight container at room temperature for up to 5 days. Avoid refrigeration, as moisture can make them sticky.

These lemon meringue cookies are one of those simple recipes that feel fancy without the effort. With their crisp texture and bright flavor!

I LOVE lemon and if do too, maybe you’ll like these:

• Lemon Branches
• Lemon Dish Towels
• Lemon Sweater
• Lemon Notebook

Great Lemon Recipe:

• Lemon Scones
• Lemon Sheet Cake
• Lemonade
• Glazed Lemon Cake Cookies

I used a stand mixer, but a great hand mixer will work well for this recipe.

You’ll find my favorite items here.

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How to Make Lemon Meringue Cookies

Easy From Scratch Dessert that tastes like a burst of sweet citrus flavor, like the most delicious lemonade in a bite sized treat and they are Naturally Gluten Free.

Course Dessert

Cuisine American, English, Italian, French

Keyword christmas cookies, cookies, lemon

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

rest in oven 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 75 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3 large egg whites (from large eggs) at room temperature
• 1/4 teaspoon cream or tartar
• 2/3 cup granulated sugar
• 1/8 teaspoon salt
• 2-4 teaspoons lemon extract, or baking emulsion
• 1 teaspoon vanilla extract
• 1 drop yellow food coloring

Instructions

• Preheat your oven to 250° and line baking sheets with parchment paper.
• Clean the bowl of your mixer with a paper towel and white vinegar, to ensure there is no oil residue.
• In the bowl of a stand mixer fitted with the whisk attachment, add egg whites, cream of tartar, and salt. Beat on medium-high speed until egg whites have foamed up.
• Turn the speed down to medium-low and slowly and steadily pour in the sugar in a slow stream. Don't dump it all in, it may clump. Turn speed back up to medium-high for 8 to 10 minutes until stiff, glossy peaks form.
• Add lemon, vanilla extract and food coloring. Mix until combined.
• Place the meringue mixture into a piping bag fitted with a star piping tip.
• Place dollops onto the parchment-lined baking sheet. No need to leave a ton of room between cookies, they don't spread.
• Bake for 50 minutes, then turn off the oven without opening the door.
• Leave the meringue cookies in the oven for 1 hour. Then remove from the oven, cool completely, and store in an airtight container at room temperature.

The post How to Make Lemon Meringue Cookies first appeared on Created by Diane.

These cookies are bold, festive, and full of personality, yet they are also incredibly versatile and easy to adapt to different textures and tastes.

Make these bright red heart shaped sugar cookies for Valentine’s Day or any day you’d like to treat yourself or others.

Love is the secret ingredient…

I just love a nice sweet treat and these cookies are a huge hit, bright colored and delicious with a nice sugar crunch!

For these cookies, the dough can be rolled two different ways…

Thin or thick… You choose. Crispy or chewy, the choice is yours!

Some cookies were rolled thin for a crisp, delicate bite, while others were left thicker for a soft and chewy center. This small change makes a big difference and gives everyone a cookie they will love. Crisp cookies pair beautifully with coffee or tea, while chewy ones feel more indulgent and comforting, especially when they are still slightly warm.

The bright red color is part of the magic. Red has long been associated with love, warmth, and connection. Heart shapes have symbolized affection and care for centuries, making these cookies instantly meaningful even before the first bite!

Funny story… we’ve been camping, and I forgot to pack a rolling pin, so I had minimal options within reach… and a cold 16oz beer can was the perfect item, I floured it like I would a rolling pin, and the coolness kept the cookie dough nice and smooth!

While Valentine’s Day is the obvious occasion, these cookies are a reminder that love is worth celebrating any day of the year. A random Tuesday, a thank you, or a just because moment can feel extra special with a heart shaped cookie on the plate.

One of the details that truly makes these cookies irresistible is the sugar sprinkled on top. That light coating of sugar creates a subtle crunch as the cookies bake, adding texture and sparkle. It catches the light, enhances the red color, and delivers that satisfying first bite that makes you reach for another.

The contrast between the crisp sugar crust and the soft interior is something you will absolutely fall in love with.

Beyond how they look and taste, these cookies invite you to be creative.

You can keep them simple and classic, or use them as a base for decorating, adding colored sprinkles, icing, frosting, or write cute words on them with icing.

For the love of love… and cookies!

How do I get sugar cookies crisp instead of chewy?
Rolling the dough thinner and baking slightly longer creates a crisp cookie. Thicker dough results in a softer, chewier texture.

What makes sugar cookies chewy?
Chewy cookies usually come from thicker dough, slightly underbaking, and a higher moisture content in the dough.

Why add sugar on top before baking?
Sprinkling sugar on top adds texture, a light crunch, and a beautiful sparkle. It also enhances flavor without overpowering the cookie.

These bright red heart shaped sugar cookies prove that sometimes the simplest recipes carry the most meaning.

Whether crisp or chewy, dusted with sugar and made with care, they are a sweet reminder that love is always worth sharing.

Love at first bite!

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Red Heart Sugar Cookies

sugar coated red heart cookies, you choose roll them thin for crispy cookies, or thicker for chewy cookies. This small batch recipe is perfect for a quick baking moment.

Course Dessert

Cuisine American

Keyword cookies, Valentine’s Day

Prep Time 3 hours hours 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 36 small cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1/2 cup butter, salted (room temperature) if using unsalted butter add an additional pinch of salt if desired for balanced sweetness
• 3/4 cup granulated sugar
• additional 1/4 cup granulated sugar for coating cookies
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon red gel food coloring
• 1 1/2-1 3/4 cups all purpose flour
• 1 teaspoon baking power
• 1/2 teaspoon salt

Instructions

• Preheat oven to 400°. Line baking sheets with parchment paper.
• In a medium to large bowl, use a stnd or hand mixer.
• Add butter and sugar and mix until combined, well blended and slightly fluffy.
• Add in the egg, vanilla, and red food coloring, and mix to combine.
• Mix in the flour, baking powder, and salt. Add additional flour if needed. You'll be looking for the cookie dough to be firm but not dry or crumbly, the dough should pull away from the sides of the bowl and form a ball, roll it into a ball on a floured surface if adding more flour. If the dough does not need any additional flour, roll the dough 1/4" inch thick between plastic wrap or thicker to 3/8" thick.
• Cut with a desired shape and size cookie cutter, I used a 2" heart.
• Place the 1/4 cup granualed sguar intoa small bowl or dish, and place each cut cookie into the sugar. Turn the cookie over gently so both sides are covered in sugar.
• Place each cookie on the parchment-lined baking sheet 1-2 inches apart so when they are baked, they have space so they bake evenly.
• Bake cookies at 400° for 7-9 minutes. The bottom of the cookies should be firm on the bottom and edges. Thinner cookies will be crispier, and thicker cookies will be chewier.
• Allow cookies to cool on the baking sheets.

The post Red Heart Sugar Cookies first appeared on Created by Diane.

These Christmas Cowboy Cookies are an easy holiday cookie recipe made with oats, cranberries, coconut, pecans, and chocolate chips, then finished with a festive white chocolate drizzle.

These cookies look absolutely beautiful on a holiday cookie platter. They smell like Christmas while baking, taste incredible, and everyone will reach for them again and again. They are perfect for cookie exchanges, holiday parties, or gifting to friends and neighbors. Because this is the time of year to make extra and share!

OMG, this recipe is not only the perfect Christmas cookie, but one you will find yourself making all year long.

What goes into these cookies…

With easy swaps like dried cranberries or raisins, and coconut swapped for puffed rice cereal, you can customize them to what you love or what you have on hand. Every batch is full of flavor, chewiness, and that irresistible sweet and slightly savory combo.

To really deck these out for the holidays, drizzle them with melted white chocolate and top with extra dried cranberries, fresh rosemary, and even a tiny pinch of coarse salt. That sweet and salty vibe takes them over the top.

One of the best parts about cowboy cookies is that they are hearty and full of flavor. Add in your favorite, and leave out something if you prefer.

What makes these really Christmasy is the cranberries and rosemary, it’s one of my favorite flavor combinations.

Find more of my fun cranberry and/or rosemary treats:

• Rosemary Cranberry Toffee
• Lemon Rosemary Shortbread Cookies
• Rosemary Candied Walnuts
• Chocolate and dried fruit (Mendiant)
• White Chocolate Covered Pretzels with Pistachios and Dried Cranberries
• Fig Jam Dip
• Cranberry Pistachio Cookies
• Cranberry Sauce Scones

There is something insanely addictive about these cookies. One whiff and you instantly get that warm, cozy feeling.

The combination of brown sugar and cinnamon is always a winner, and the add ins make every bite exciting. Pecans, coconut, dried cranberries, and oats all come together for total deliciousness.

Don’t overcrowd the baking sheets, these cookies are big and they need room to spread out and bake evenly.

Crowding the baking pans with too much cookie dough prevents each cookie from having space to bake well.

One an 11×18 baking sheet I fit 6 cookies.

Let’s talk toppings, if you press in some of the add-ins you’ll see them on top of the baked cookies.

I like adding extra dried cranberries, pecans, and rosemary, so you see all the yumminess of what’s inside at a quick glance!

Finishing touches are what everyone notices about these…

the white chocolate drizzle,

the fresh rosemary

It gives these cookies that festive Christmas look, simply and easily,

while the red cranberries tie it all together beautifully.

Drop cookies recipes like these are great to have handy when you need something quick, impressive, and crowd-pleasing on a moment’s notice.

Christmas Drop Cookies:

Drop cookies are great cookies to have in your back pocket to make on a moments notice!

Everyone needs some easy Christmas cookies, add some fun, colorful sugar or sprinkles, or plate them up on a festive plate or package.

• Glaze chocolate Gingerbread Drop Cookies
• Glazed Almond Cookies
• Butter Pecan Cookies
• Oatmeal Maple Bacon Cookies
• Rosemary Chocolate Chip Cookies
• Peppermint Brownie Cookies
• Snickerdoodle Cookie
• Peanut Butter Chocolate Chip Cookies

Why are these called Cowboy Cookies?

Cowboy cookies are known for being hearty, bakery-style cookies packed with oats, coconut, chocolate chips, and nuts. This Christmas version adds dried cranberries, cinnamon, and a white chocolate drizzle for a festive holiday twist.

These Christmas Cowboy Cookies store beautifully in an airtight container for several days, making them a great make-ahead cookie for holiday parties. They also freeze well, which makes them perfect for holiday baking prep.

Put these holiday show stoppers at the top of you must bake list!

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Christmas Cowboy Cookies

Sweet and savory in every bite these cranberry chocolate chip cookies iwht oatmeal and nuts with a bit of rosemary a hint of salt is undeniably fantastic

Course Cookies, Dessert

Cuisine American

Keyword chocolate, christmas cookies, cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 27 minutes minutes

Servings 24 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 1/2 cups butter
• 1 1/2 cups granulated sugar
• 1 1/4 cups light brown sugar
• 1/2 teaspoon salt
• 2 large whole eggs
• 1 egg yolk, from 1 large egg
• 2 1/2 cups all purpose flour
• 1 tablespoon baking soda
• 1 tablespoon cornstarch
• 2 teaspoons cinnamon
• 3 cups old fashioned oats
• 2 cups chocolate chips (12 oz)
• 1 1/2 cups dried cranberries
• 1 cup sweetened coconut
• 1/2 cup pecans

optional items to add in, or on top of the cookies

• 1/2-1 cup white chocolate (for drizzle) Melt in microwave at 30-second intervals, stir well at each interval.
• 4-6 sprigs fresh rosemary, chopped Add in the cookie dough, or sprinkle on top of the cookies after they bake.
• 1/2-1 cup dried cranberries to place over the white chocolate drizzle
• pinch coarse salt

Instructions

• Preheat oven to 350°
• Line baking sheets with parchment paper.
• In the bowl of a mixer, beat the butter until smooth.
• Add in the granulated and brown sugar and salt, mix on medium to combine fully.
• Add in the whole egg and yolk, and blend the eggs into the mixture.
• Next, add in the flour, baking soda, cornstarch, cinnamon, oats, and mix to combine.
• Add in the chocolate chips, coconut, dried cranberries, pecans, and rosemary if adding it, then mix on a low speed to combine well.
• Drop by 3 tablespoons sized scoops onto the parchment paper.
• If you want items in the cookies on top of each cookie, save some or add additional ingredients to the tops before baking.
• Bake cookies for 15-18 minutes. The bottoms should be golden and firm, the tops will set up nicely as they cool.
• At this point, you can sprinkle the cookies with fresh rosemary or coarse salt. Allow the cookies to cool completely if you're adding some melted white chocolate drizzle. Drizzle them, then add some additional cranberries, rosemary, or salt.
• Allow the white chocolate to set up well for at least an hour, then you can stack or wrap the cookies.

The post How to Make the Best Cowboy Cookies for Christmas first appeared on Created by Diane.

seo- cow cookies, cow sugar cookies, cow print cookies

From Blonde d’Aquitaine to Holsteins, Jerseys, and Black Angus Steers. I’m no cow expert, but I think I got the names right. But one thing I’m positive about is that I love cows!

I’ve loved cows for as long as I can remember. No matter where we travel, if I spot them, I always want to stop and say hello. It makes me so happy when there’s time to pause and visit. Over the years, I’ve taken photos of cows from all across the U.S. Each one holds a great memory.

Some favorite memories of trips we’ve taken involve me talking to the cows. I’m so happy my husband doesn’t mind the pit stops. The cows at Tillamook were good listeners! Now my husband will ask if I want him to stop when he spots them first. Yes!

It was about time I made some cookies representing my love of cows! I thought I’d make them all “cow print” or cowhide (Holstein spots), but once I got baking, all sorts of cows appeared. Blonde, brown, dark brown/black with a black onyx cocoa.

The Trick to Getting Realistic Chocolate Cow Spots

1. Roll out vanilla cookie dough 1/4″ thick
2. Add small pieces of chocolate cookie dough on top
3. Use a rolling pin to press the spots into the dough

Use plastic wrap to keep the dough smooth and the small pieces from lifting up off the vanilla cookie dough.

The plastic wrap also helps to avoid adding more flour to the cookie dough, which could dry it out.

This is my preferred method to roll out cookies, parchment paper or wax paper are also good options.

Dip the cookie cutter into flour to ensure a clean cut through the cookie dough. This will also help prevent the cookie dough from sticking to the cutter, resulting in nicely cut cookies with clean edges.

cow cookie cutter

Aren’t they cute?!

If you’re looking for a unique cookie idea that’s both easy and eye-catching, these Holstein cow cookies are the perfect pick! Made with buttery vanilla sugar cookie dough with dark and milk chocolate cookie dough added, they bake up with adorable cow-like spots that resemble real Holstein markings. No need for royal icing or elaborate decorating, these cookies do the work for you in the oven.

If you need a laugh, you have to check out my favorite cow… Bruce, I don’t think I’ve ever seen a post from @Elias_filmz I didn’t laugh at!

• I used this cow cookie cutter
• Baking Sheets
• Parchment Sheets
• For great tasting cookies, use this vanilla extract or some great tasting vanilla bean paste!
• More tips on baking cut-out cookies here.

Whip up these adorable cow cut-out cookies using soft vanilla dough and rolled-in dark and milk chocolate to create Holstein-style spots. A fun and easy farm animal cookie recipe perfect for parties, cow lovers, or just because!

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Cow Sugar Cookies

These sugar cookies have moo-ved straight into the land of adorable! Made with a no-spread sugar cookie dough, so easy to whip up, and even cuter to look at.

Course Dessert

Cuisine American

Keyword chocolate, cookies, cut out cookies, vanilla

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

7 minutes minutes

Total Time 35 minutes minutes

Servings 36 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup salted butter,
• 1 1/2 cups cups powdered sugar
• 1 large egg
• 2 teaspooons vanilla extract
• 2 3/4 cups all purpose flour don't add all the flour at once (read instructions for chocolate versions)
• 2 teaspoons baking powder
• 1 teaspoon salt Yes, I add salt even when using salted butter. If you prefer your cookies really sweet, don't add additional salt.
• 1/4 cup unsweetened cocoa regular chocolate cocoa, or dark chocolate, or black cocoa (black onyx)

Instructions

• You'll make the cookie dough, then split it into 3 portions if you want vanilla, medium chocolate, and a dark/black chocolate. Adjust how much dough you'll want of each color or a mix when making the cow print. If you want them all cow-print, you'll only need 1/8-1/4 of the dough to be chocolate, as you'll then add small pieces to the top of the vanilla cookie dough and roll it smooth, then cut the cow shape with a cookie cutter.
• Preheat the oven to 400°F.
• In the bowl of an electric mixer, mix the butter until smooth, whipped, and light in color for at least 2 minutes.
• Add in the powdered sugar and mix to combine with the butter.
• Add in the egg and vanilla and mix on medium until combined.
• Add in 2 1/2 cups flour, baking powder, and salt, and mix until smooth on medium to medium-high speed, the dough will pull away from the sides of the mixing bowl.
• Split the dough into the portions you want. Add 1-2 tablespoons of cocoa (one at a time) to the portions and mix by hand to combine or use the mixer. Add in another tablespoon if needed for the desired color/flavor. (I take a piece off and taste it)
• Add a tablespoon or two of flour (one at a time) to the vanilla cookie portion if you need it a little firmer, and mix well to combine.
• You don't want the cookie dough to be dry, as the dry ingredients will absorb the moisture from the butter as you mix it. If by chance any of the cookie dough portions become too dry, add a tablespoon or less of soft butter to your hands and knead it into that portion of dough.
• Roll the cookie dough to 1/4" thick. I use two 1/4" dowels and place the rolling pin on top to be sure all the cookies will be an even thickness.
• When making the cow-print versions, place the vanilla cookie dough and roll it smooth, then add small pieces of chocolate cookie dough on top, then roll it smooth, then place teh cookie cutter in flour, then cut the cookie dough.
• Place the cut cookie dough onto parchment-lined baking sheets.
• Bake for 7-9 minutes, until the cookies are firm and golden in color on the bottoms.
• Remove the cookies from the oven, and allow them to cool on the baking sheets.
• Completely cooled cookies can be wrapped and stored at room temperature for 5 days, or wrapped well and frozen for 2 months.

The post Cow Cookies first appeared on Created by Diane.

I make cookies all year long, not just holidays. So don’t feel like you have to wait for some special reason to make cookies that would be perfect for celebrating. Celebrate the little moments.

I still send out Valentine’s. I don’t think I’ll ever grow out of it. A fun idea is to place a dollop of frosting or icing onto a cardstock paper and place the cookie on top. The perfect Valentine! Show your love this Calentines day with a desicious cookie!

Frosting and icing options

If you’ll be wrapping them individually be sure to use a crusting buttercream or they’ll stick to the plastic. If you’re placing them on a platter a faux swiss meringue buttercream or this chocolate soft silky buttercream will be great. Icing is another option, glaze icing or royal icing are great options.

To frost the cookies like hearts, use a tight star tip and pipe a slight curve on the top of each side of the heart bringing it down to the point at the bottom. (straight lines don’t look as good, trust me!)

To avoid the cookie dough from becoming dry, don’t add flour to your work surface, roll the cookie dough with parchment paper, waxed paper, or plastic wrap. Dip the cookie cutters into flour so they release from the cookie dough easily.

Don’t overcrowd the baking sheets with cookies, it will prevent the cookies from baking evenly. These cookies hold their shape. I roll the cookie dough to 3/8″ which is nice and thick. If you roll them out thinner adjust the baking time so they don’t overbake.

When checking the cookies for doneness, gently pick up a cookie with a spatula the bottom should be firm, hold its shape, and not bend. You can always test 1-2 cookies before baking them all to test the timing. Allow the test cookie to cool and taste it.

The smaller the cookies the shorter the baking time needed. Mini cookies 1-2″ bake in 9-10 minutes, 2 1/2-3inch cookies bakg in in 10-12 minutes.

Don’t overbake the cookies, allow them to cool completely on the baking sheet.

Allow cookies to be completely cooled before adding any icing or frosting.

The possibilities are endless. Choose a whole tray of cookies in one design or mix them up with different shapes and sizes.

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Chocolate Italian Cookies

Course Dessert

Cuisine American

Keyword chocolate, cookies, cut out cookies, Valentine’s Day

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 36 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3 large eggs
• 1 1/2 cups butter, melted and cooled I use salted butter, if you use unsalted butter add a pinch of salt
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa
• 1/4 cup chocolate chips, melted and cooled I use Ghirardelli 60% cocoa chips
• 1 teaspoon baking powder

Instructions

• Preheat oven to 350°. Line baking sheets with parchment paper.
• Be sure to melt the butter and chocoalte chips and allow them to cool.
• In a small bowl whisk eggs, then stir in melted butter, and vanilla, until thick and blended.
• In the bowl of a mixer add the flour, sugar, cocoa, and baking powder and mix until fully combined.
• Pour in the egg/butter mixture and mix on low to combine, then medium to medium-high speed until the dough fully blends, the dough will be smooth and pull away from the sides of the bowl.
• Roll the cookie dough into a ball. Cut in half and roll out, to avoid dry cookies I don't usually use flour. I roll the cookie dough between, parchment paper plastic wrap, waxed paper, or on a chopping block with 1 layer on top. Then roll the cookie dough to 3/8" thick (if you want thinner cookies roll thinner and adjust the baking time as they'll bake quicker.)
• Cut with desired shape cookie cutter and place on parchment-lined baking sheets.
• Bake for 10-12 minutes depending on cookie size. The cookies will be firm and set, but will not be crisp. These cookies do not spread, but be sure to allow plenty of space in between each cookie so they bake properly, and overcrowded baking sheet is the reason a lot of cookies will not bake properly.
• Remove each baking sheet from the oven when the cookies are finished baking and allow all the cookies to cool completely on the baking sheets. Avoid moving them so they don't break or get messed up.
• Apply icing or frosting onto completely cooled cookies or serve plain. They are great with or without frosting/icing.

The post Chocolate Italian Cookies first appeared on Created by Diane.

I have always been a huge fan of butter cookies. They are tender with a nice snap to them. They seem to melt in your mouth, which I find irresistable.

Now butter cookies are usually vanilla flavored.

But WOW… Chocolate Butter Cookies are just so irresistable.

I am a huge chocolate fan, how about you?

These are not only the cutest teddy bear cookies but they aren’t too hard to make. I find them easier than cut out cookies.

These cookies are piped in a piping bag with a large star tip #864.

I taped down the parchment paper to hold it steady when piping, but after I did more of them, I didn’t need to.

These can be piped directly onto a baking sheet, but don’t “grease” it, or the dough will slide and will brown too quickly when baked.

Tips on making the cookie dough

• Butter cookies are tender and delicate.
• Be sure the butter is at room temperature for at least 30 minutes, an hour would be better.
• Make sure the heavy cream is at room temperature, again… cold items will not help with cookie dough.
• If the cookie dough is cool, it will be harder to press out of the piping bag.
• Only fill the bag 1/2 full so you can manage pressing the cookie dough through the piping tip.
• You can mix this cookie dough by hand if necessary, but… Oh, how I love a mixer! Beat the butter, then add the sugar and mix for 1-2 minutes until light and fluffy. If the butter is just barely mixed, it will be thick and you want it to be light so that the cookie dough is soft.

To decorate these easily I made some glaze icing and tinted some black. I just pipe on some dots and they seem to come to life! Feel free to add as much detail as you’d like. I tried to keep them as simple as possible. (Add giant eyes and you’ll have Mickey Mouse cookies)

An alternative would be to use melted chocolate and white chocolate or royal icing.

These may just be my new favorites!!!

This cookie dough can be used in a cookie press as well.

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Chocolate Butter Cookies

Tender chocolate butter cookies piped into adorable teddy bear shapes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 36 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup salted butter, room temperature or add a pinch of salt if using unsalted butter
• 2/3 cup granulated sugar
• 1 large egg
• 1-2 tablespoons heavy cream, room temperature
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/3 cup unsweetened cocoa I use Hershey's unsweetened cocoa
• 1 1/2 cups powdered sugar use more of less for desired consistency
• 1-2 tablespoons water use more of less for desired consistency
• 3 drops black food coloring
• 2 drops white food coloring if desired

Instructions

• Preheat the oven to 375°
• Prepare baking sheets with parchment paper if desired.
• In the large bowl of a mixer, add butter and mix until smooth.
• Add in the sugar and beat until smooth and fluffy and the sugar isn't so gritty.
• On low speed add in the egg, heavy cream, and vanilla.
• Add the flour and cocoa and mix on medium until well combined.
• Add a large star piping tip to a piping bag I used a #864 piping tip. Fill the piping bag 1/2 full (don't overfill the bag or it will be hard to pipe the cookie dough).
• You'll start by piping the ears, two short bursts of dough in an open "V" shape. Then you'll add a large swirl on top of the ears.
• Bake at 375° 8-10 minutes. The cookies should feel baked, so they won't be chewy when cooled. Butter cookies often have a slight "snap" to them once completely cooled.
• Allow cookies to cool completely.
• Mix icing and separate it with a very small portion for black and a large portion for white. Use food coloring to achieve the desired colors. I used black and white food coloring.
• Place each color into piping bags, pipe on the ears, eyes, and mouth, then let the icing dry until firm. I kept the design simple, add more detail for the nose if desired.
• Alternatively, you can use white and dark chocolate melted in a piping bag if desired.

Inspiration for how these cookies look came from foodie.yuki on Instagram.

The post Chocolate Butter Cookies first appeared on Created by Diane.

I wanted a cookie with a bright flavor and when I make Chai Cookies they have cardamom in them and was going to use lemon for these, but I decided on orange and…

Oh, my goodness! I’m glad that flavor combo worked out as delicious as it did.

These cookies have lots of orange zest and the warm cozy flavors of vanilla, nutmeg, and cardamom.

This year I wanted to simplify some of my Christma cookie baking and decided to drizzle glaze icing over most of my cookies and I’m so glad I did, it saved me a ton of time and to be honest no one seemed to miss the precise icing, so keep it simple is my new favorite cookie icing. My old favorite method was dipping cookies into glaze icing, no need for a piping bag for either method.

Check out my Simplifying Christmas post for more tips on how to enjoy by doing less!

Even the mixer is looking all pretty with the orange zest, cardamom, and fresh grated nutmeg.

It’s been said oranges were a popular item to receive in your stocking. As fresh fruit was such a treat, just as now… years later candy would be a welcome gift in a stocking now.

Orange Glaze icing:

Mix 2 cups powdered sugar and 2 tablespoons of fresh orange juice. Top with fresh orange zest. Add more orange juice or powdered sugar to achieve the thickness/thinness of the frosting desired.

Another great option to cut out cookies for this recipe is to use a 2 tablespoon cookie scoop, they bake up nice and plump, without any spread, and are fun to sink your teeth into, tender and delicious.

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Orange Cardamom Cookies

orange and cardamon flavor these sugar cookies with a warm cozy taste everyon will enjoy.

Course Dessert

Cuisine American

Keyword christmas cookies, cookies, glaze icing, orange

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 36 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup butter, salted which is 2 sticks
• 3/4 cup granulated sugar
• 1 large egg
• 2 1/4 cups all purpose flour
• 1 teaspoon orange zest, chopped from 1 softball size navel orange
• 1 1/2 teaspoons cardamom
• 1 teaspoon fresh grated nutmeg this really gives the cookie a great flavor, I love fresh nutmet. Use dry if you cannot locate fresh nutmeg
• 1 teaspoon vanilla extract or vanilla bean paste
• 1/4 teaspoon salt I love salty sweets and yes use salted butter and a pinch more salt, omit the additional pinch if you prefer.
• 2 cups powdered sugar
• 2 tablespoons fresh orange juice

Instructions

• Preheat oven to 375°
• In the bowl of a mixer beat butter with sugar until fluffy 1-2 minutes.
• Add in the egg and mix on medium-low to combine
• Next, add in the flour, orange zest, cardamon, nutmeg, and vanilla
• Scrape down the sides and be sure all ingredients are well-mixed.
• Roll out cookie dough with a little flour or between parchment paper, waxed paper, or plastic wrap.
• Cut into the desired shape with cookie cutters or use a knife and make squares or triangles. Alternatively, I 've used a 2 tablespoon scoop and the cookies bake into rounded mounds (they do not spread out) which I liked, biting into a thick cookie is fun.
• Bake cookies on parchment lined baking sheets for 8-9 minutes for cut out cookies, and 14-15 minutes for drop cookies until bottoms are golden in color and edges are firm.
• Allow the cookies to cool completely.
• Prepare the glaze icing by mixing the powdered sugar with orange juice until smooth, and adjust the proportions to get the consistency you want. Drizzle over cooled cookies and let the icing dry completely before moving or stacking cookies.

The post Orange Cardamom Cookies first appeared on Created by Diane.

Oh… the beauty of jewel tones, bright red dried cranberries and pretty green pistachios are the heroes of this recipe.

No Christmas cookie platter should be without some red and green!

This recipe can be made into balls, use a tablespoon size scoop to keep them all the same size. or roll and cut out the dough with a knife into squares or traingles (cookie cutters won’t work great since they re so full of cranberries and pistachios) and you can prepare the dough, shape it into a log, wrap it in parchment or waxed paper and keep it in the fridge for 3 days or freeze (up to 3 months placed in a plastic zipper bag, then place in the fridge for 12 hours, then slice and bake.

Bake similar sized cookies together. If you make balls they will take longer to bake then thinner sliced or cut cookies.

These cookies are baked when they get a little golden on the edges or bottom and feel “light” when lifted not heavy, if they feel dense they will need another minute or two, and the moisture inside the cookie will be chewy. These cookies are not chewy inside, think similar to shortbread, buttery, tender, with a mild crubleflavorful,

How does the powdered sugar stick to the cookies?

The warmth of the cookie allows the powdered sugar to cling on, I prefer them rolled in powdered sugar twice.

Coating the cookies in powdered sugar is best done when the cookies are warm, as the powdered sugar will stick well. If the cookies cool off too much, place them in the microwave for 30 seconds to just warm them up, and then roll them in powdered sugar. Don’t forget giving the cookies 2 coats will make them white and well coated with powdered sugar.

You can coat any of the shapes of these cookies in powdered sugar.

What other flavor options can be added to these cookies?

Add in 1/2 teaspoon almond extract or orange extract, lemon or orange zest will give these cookies a bright citrusy flavor.

Tip for chopping dried cranberries:

Chop the dried creanberres so they are in small pieces, a similar size as you are chopping the pistachios, use a tablespoon or two of powdered sugar so the stickiness of the dried cranberries won’t stick to the knife or themselves and will help them be evenly distributed in the cookies.

Can this recipe be make without the egg?

This recipe can be made more as a shortbread style: eliminating the egg and baking powder. Use 1/2 cup powdered sugar instead of brown sugar. And use only 2 cups of flour. If the dough doesn’t come together easily add a tablespoon of heavy cream.

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Cranberry Pistachio Cookies

Deliciously crunchy sugar cookie with dried cranberries and pistachios. 3 baking options roll into balls, cut out, or rolled into a log, refrigerated and sliced.

Course Dessert

Cuisine American

Keyword christmas cookies, cookies, cranberries, nuts

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 5 dozen

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup butter, room temperature
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup dried cranberries, chopped (use a tablespoon of powdered sugar coating the cranberris so the knife doesn't stick to them) they should be plump and moist, the color should be a pretty red (if they are orange-ish and dry, they won't taste as good)
• 1 cup shelled pistachios, chopped they should be a pretty green color
• 1 cup powdered sugar (for rolling cookies into after baking) more powdered sugar can be used to chop the dried cranberries so the knife won't stick to them.

Instructions

• Preheat oven to 350°.
• In the bowl of a mixer beat butter with sugar and mix until fluffy 1-2 minutes.
• Add in the egg and vanilla mix on medium-low to low to combine.
• Pour in the flour, baking powder, and salt and mix until the dough is mixed until the flour is absorbed.
• Add in the cranberries and chopped pistachios and mix on medium until well blended.
• Pour dough onto work surface and roll into a ball until the dough is smooth and not crumbly. Make one big ball or 2 smaller balls if it's easier to handle.
• I offer 3 ways to bake these cookies
• Roll them into 1 tablespoon sized balls.

  Roll out 1/4" thick and cut with a knife into squares or triangles.

  Roll into parchment paper or waxed paper and shape into a log, refrigerate at least 1 hour and slice and bake.
• Bake at 350° for 7-8 minutes lightly golden on the edges and bottoms, the balls take 9-10 minutes and should feel "light" not heavy when they are fully baked".
• Roll the balls into powdered sugar warm so the sugar sticks. Then roll again once cooled for better coverage.

The post Cranberry Pistachio Cookies first appeared on Created by Diane.

Chocolate and gingerbread make a delicious combination, it’s the warmth of Christmas in every bite. It’s cookie season after all and there is no better time to try this cookie.

Now onto the glaze: I first made them with a bourbon glaze and WOW the flavor was wonderful. If you’re not a bourbon fan, vanilla glaze, maple glaze or add a touch of cinnamon are all delicious options.

Drop cookies are always a great cookie to add to a Christmas cookie box or tray, these would be fabulous for a cookie exchange.

The texture of these cookies is just PERFECT. Both crispy on the outside, and chewy on the inside, they have a rich almost fudgy warmth inside, and the crackle on top is perfect for creating nooks and crannies to hold that glaze icing on top!

There are so many reasons I love this recipe:

• The cookie dough comes together quickly and easily.
• The dough does not need refrigeration (as long as your butter is at room temperature- cool to touch about 65°)
• The flavors scream Christmas, but they are delicious any time of year. Gab a glass of milk, coffee, or tea, and enjoy.
• These cookies pack well, ship well, and freeze well. Remove any air after putting the cookies in a zipper freezer bag (use a straw- suck out the air).

Can I add different flavors to this cookie?

Yes, use 1/2 teaspoon maple extract instead of vanilla extract or use both :).

Add fresh grated nutmeg for a warm flavor… 1/2- 1 teaspoon.

Want to brighten up the flavor, add 1 teaspoon orange zest.

I had a hard time saving some of these to share… every time I walked by them on the bakign sheets inthe kitchen. I grabbed one. a short walk around the kitchen and I’d grab another. It’s a good thing I had to leave the house at some point or they’d all be gone!

If you’re a glazed cookie fan, give some of these a try:

• Lemon Glazed Cake Cookies
• Glazed Poppy Butter Cookies
• Glaze Icing on Sugar Cookies
• Glazed Almond Cookies
• Shortbread Balls
• Chai Sugar Cookie

And I also have a Chocolate Gingerbread Cut Out Cookie

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Glazed Chocolate Gingerbread Drop Cookies

Crispy and chewy chocolate gingerbread cookies with a glaze icing

Course Dessert

Cuisine American

Keyword christmas cookies, cookies

Servings 36 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup butter, room temperature
• 1 1/2 cups brown sugar
• 2 large eggs
• 3/4 cup unsweetened cocoa I used Hershey's unsweetened cocoa
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground clove

Glaze Icing- Whisk ingredients until smooth and adjust thinness with a drop or two of water if needed

• 2 cups powdered sugar
• 3-4 tablespoons water or bourbon
• 1/2 teaspoon vanilla extract or 1/4 teaspoon maple extract if desired.

Instructions

• Preheat teh oven to 350°
• In the bowl of a mixer, beat butter with brown sugar until fluffy 1-2 minutes on medium-high speed.
• Add one egg at a time, mix on medium-low speed until each is combined.
• Add molasses, vanilla and mix until just combined.
• Place the flour, salt, baking soda, cinnamon, ginger, and clove in a medium bowl and whisk the dry ingredients together, pour that into the mixer and mix on medium speed until well combined.
• Use a 2 tablespoon scoop, portion out the cookie dough onto parchment lined baking sheets leaving 2 inches in between each portion of cookie dough.
• Bake each baking sheet for 10-11 minutes. Don't overcrowd the oven, bake one tray of cookies at a time.

The post Glazed Chocolate Gingerbread Drop Cookies first appeared on Created by Diane.

I don’t know about you but I love a good tip, sometimes it’s the simplest thing that can make all the difference.

You’ll find tips, recipes and information on baking delicious cookies easily and so much more!

Lots of cookie recipes require common requirements…

Let’s Chat:

Butter

Bring butter and eggs to room temperature, what temperature is that exactly?

The butter should be cool to the touch and not so soft that your finger would sink to the counter when gently pressed.

There would be resistance and the butter would be firm enough to just allow your finger to make a 1″ mark.

The butter would cut easily without squishing. If you use a thermometer it should ready about 63-65°.

If you’re kitchen is really warm, pop it back in the fridge until it’s firmed up.

Warm butter in baking when the recipe calls for “room temperature” will have the cookies spread more than what would be expected.

Some recipes may call for melted butter, that means it’s soft and smooth and in a liquid form, but don’t boil it.

Eggs

Make sure you are using Large sized eggs unless otherwise noted. Extra Large or Jumbo eggs will have too much liquid and the cookie batter will be thin and the cookies will spread and not hold their shape.

Eggs should be at room temperature so they will blend into the cookie dough easily and evenly. The protein in the eggs can hold air when mixed and will help create a nice texture in cookies otherwise the cookies may be too dense.

Allow eggs to sit on the counter for 30 minutes, or place them in a glass of lukewarm water for about 10 minutes.

The cookies above and the cookie dough in the first photos are my Italian Cookie Recipe– it’s cut 3/8″ thick and resembles the not overly sweet cookies you’d find in an Italian bakery.

And they are iced with Royal Icing.

Oven

Preheat the oven well, for at least 15 minutes.

To ensure it will be hold enough to hold the temperature you need even after you open the door and put a tray of cookies into the oven and close it.

An additional oven thermometer is a great item to have to make sure the temperature of your oven is accurate.

Gingerbread Cookies

Baking Sheets

Use thick baking sheets for even baking. Test how the batch of cookies you will be making in your oven. Place two portions of cookie dough into the center of a baking sheet and bake them.

Allow them to cool completely, then give them a taste, and adjust the temperature, time, or thickness of the cookie if needed. Don’t overbake cookies, firm, brown cookies will be dry and hard once cooled.

Do not overcrowd your cookies, allow 2 inches between each cookie. Otherwise, there will be too much cool cookie dough and and not enough space for the cookie sheet to warm up evenly around each cookie…

THIS IS ONE OF THE BIGGEST problems when baking cookies, they will not bake evenly, the won’t rise, they will spread, cookie should NOT touch when they are baked, if they do. There is not enough room between each cookie.

Don’t overcrowd your oven, only bake 1 baking sheet at a time (unless your oven can evenly bake more than one baking sheet at time- most cannot) Don’t leave cookies unattended in the oven and walk away. Most times by the time you smell cookies, they’re already done.

Rosemary Chocolate Chip Cookies– the perfect decked out chocolate chip cookies that everyone will LOVE!

I do not transfer my cookies to cooling racks, it’s messy and the risk of breaking the cookies is too great.

I make sure the cookies are baked, firm on the outer edges, and have an extremely light golden color on the bottom for cut out cookies or a warm golden color for drop cookies, as the cookies cool the centers will firm up as they cool completely.

This is why testing 2 cookies ahead of baking a whole tray full is so important, so you’ll know exactly the time to bake and what they will look like, to take them out of the oven and cool them on the baking sheet for the result you want.

Parchment Paper

Line the baking sheet with parchment paper, don’t butter baking sheets, and don’t reuse warm baking sheets.

Bake cookies in the middle of the oven or slightly above (as the heating element is usually below- the closer the baking sheet is to the bottom the more browned the bottoms of the cookies will be)

Bake the same size cookies on each baking sheet, be sure they are the same thickness. So each baking sheet will produce evenly baked cookies.

Baking Powder and Baking Soda

Baking powder most often allow the cookies to rise, and baking soda allows the cookies to get a nice crunch on the outside. But that will also depend on the cookie recipe itself (there are always exceptions)

Red Velvet Cut Out Cookies

These tips for baking cookies will help you make beautiful cookies.

Be sure to check out my other posts on baking cookies. You’ll find tips, recipes, and so much more.

• Cookie Baking Must See Posts
• How to Bake the Perfect Cut-Out Cookies
• Cookie Tips
• Christmas Cookie Recipes
• Easy Cut Out Sugar Cookie Recipe– no spread cookies!
• Italian Cut Out Cookies– less sweet than traditional sugar cookies
• Spritz Cookies

You can search my RECIPE INDEX here

Christmas Recipes are located here

Find more cookie recipes here

• Snowball Cookies
• Sugar Cookies with Glaze Icing
• Gingerbread Boy holding a candy cane

Peppermint Brownie Cookies

Royal Icing

Glaze Icing without a piping bag…

and glaze icing with a piping bag

Watch my VIDEO to see more Christmas cookies HERE.

WANT TO MAKE TREATS… but don’t want to bake try these 3 no bake items and HERE is one more.

I’m happy to help with any cookie questions you might have. Leave me a message in the comment section and I’ll message you back!

Sign up for my emails and reply to any email I send and it’ll land in my inbox! You won’t miss any recipes I post, I’m sure you’ll find some new recipes to LOVE!

The post Cookie Baking Tips first appeared on Created by Diane.