Top 3 Easy Delicious Cookie Recipes

Easy Delicious Cookie Recipes

Hello lovelies today we are celebrating 3 Easy Delicious Cookie Recipes and I will fully admit that I am NOT the most avid Baker out there but come the fall season I start craving some sweet baked goods and I always know that that means it is time for cookies

and I couldn’t be more excited I’m gonna get started today by sharing a recipe for some classic snickerdoodles if you’ve never had a snickerdoodle, yes the name is a bit silly but the flavor is on point it’s got a cinnamon II finish that is perfect for fall and they’re really really easy to make

Snickerdoodle Cookie Recipe Tasty

Ingredients – 

• 1 tsp Ground Cinnamon
• 3 Cups All-Purpose Flour
• 1/4 Cup Sugar
• 2 tsp Cream of Tartar
• 2 tsp Vanilla Extract
• 1 tsp Baking Soda
• 1 Large Egg
• 1 1/2 tsp Ground Cinnamon
• 1 1/4 Cup Sugar
• 1/2 tsp Salt
• 1 cup Butter, Softened

Direction – 

Step 1

so we have got some all-purpose flour in our bowl to that I’m going to add a little cream of tartar and some baking soda the cream of tartar in a snickerdoodle recipe is absolutely essential because it gives the cookies just a touch of Tang I’m also going to be adding a little salt to this as well as a good helping of cinnamon I’m gonna whisk this all together so that it’s well combined and then it will set those aside 

Step 2

while I get to work on beating up some butter now I like using room-temperature butter in my baking it’s just gonna make your life a whole lot better we’re just going to beat that better butter with our beater until it’s nice and light and fluffy and then we will add some sugar to this now traditionally in cookies I usually use a combination of white sugar and brown sugar but snickerdoodles usually call it for just white sugar

Step 3

I’m using here I’m also going to be adding one egg to this recipe as well as a good helping of the vanilla extract we’ll mix all of those together 

Step 4

and then we can get our dry ingredients mixed up into our wet ingredients I like adding my dry ingredients one half at a time because it just makes for a little less mess in the kitchen and help this get nice and incorporated and you’ll see that your dough is gonna be quite crumbly but it’s just a matter of sort of packing it together when we make our cookies just before we get to rolling our cookies I’m going to mix up my cinnamon sugar mixture which as the name suggests just involves mixing sin and some sugar together in a bowl 

Step 5

then we’re just going to use our handy dandy cookie scoop to scoop some dough roll it into a ball and then we’ll roll it in my cinnamon sugar mixture and then I’m just going to arrange these on a parchment-lined baking sheet then we’ll get these into the oven at 375 degrees Fahrenheit for between 10 and 12 minutes you’ll know they’re ready when they’re just a little golden on the bottom and they start to crackle a bit on top that is always a good sign when they come out of the oven 

it is critically important that you exercise patience and let them cool at least five minutes before diving in what you’re gonna end up with are these amazing soft chewy cookies that are just so good with a glass of milk.

Chewy Maple Pecan Cookies

Now what kind of Canadian would I be if I didn’t have a maple cookie for you guys this fall I am making these awesome maple pecan cookies maple syrup obviously is in abundance here in Canada and I use it in just about everything sweet dishes and savory dishes they love it so so much 

Ingredients –

• 24 Pecan Halves
• 2 1/3 Cups All-Purpose Flour
• 1 Cup Chopped Pecans
• 1 tsp Baking Soda
• 1 tsp Vanilla Extract
• 1/2 tsp Salt
• 1 Large Egg
• 1/2 Cup Butter, Softened
• 1/3 Cup Maple Syrup
• 1 cup Brown Sugar

Direction – 

Step 1

these start once again with my dry ingredients I’m just going to whisk up a little bit of flour with the baking soda and a touch of salt once that’s all mixed up I will go ahead and set it aside  

Step 2

get to work on beating up my butter with my hand mixer I’ll be adding some brown sugar to this and once that’s nice and light and fluffy I am going to be adding some maple syrup as well as an egg and a little bit of vanilla extract if you want it to amp up that maple flavor even more here you could also add a splash or two of the maple extract but totally not necessary if the maple syrup does go a long way 

Step 3

once that’s all mixed up we can go ahead and add our dry ingredients to this and once our dough has formed the final step will be folding in our nuts now if you want to keep these cookies nut-free you definitely can but I think that the combination of the maple syrup and some chopped pecans is just perfection 

Step 4

so I’m going to get a good helping of those in I really like what the pecans do to the texture of these cookies because they’re really soft and sort of chewy and the pecans give them just a bit of good crunch I’m going to form my cookies the very same way using my cookie scoop 

Step 5

I’m just going to roll them into balls and then arrange my freshman line baking sheet and to make these extra specials I am actually going to be adding one pecan half to the top of each of my cookies these will head into the oven at 350 degrees Fahrenheit for about 10 minutes  

so now of course because you’re hungry you may pull these out of the oven a little too soon we think it’s really important that you take a pecan to see to make sure there are a little golden before you do 

Giant Chocolate Chip Cookies Recipe | New York Times Cookies Recipe

finally, my friends if you are looking for an absolutely earth-shattering cookie to change your lives then you have come to the right place because I am going to show you how to make these unbelievable giant crinkly chocolate chip cookies that will actually change the way you look at cookies forever 

Ingredients – 

• 6 oz bittersweet chocolate, chopped
• 2 cups all-purpose flour
• 1 large egg
• 1/2 tsp baking soda
• 1/4 cup brown sugar
• 1 cup butter, softened
• 1 1/2 cups sugar
• 3/4 tsp salt

Direction – 

Step 1

now if you are not familiar with these cookies I certainly cannot take credit for them a few years ago this recipe was shared in the New York Times and it basically broke the internet because they are so tasty but they’re actually really easy to make 

they start as all of our cookies have with our dry ingredients so I have got my old purpose flour in a bowl I’m going to add some baking soda than that and a good helping of salt we’re adding a little more salt than usual in this recipe it just helps to sort of offset all of that nice sweet chocolate and we’re just gonna whisk that together so it’s nicely combined  

Step 2

then we will work on our wet ingredients so we’re gonna start by beating up our butter once that’s gotten nice and light and pale and fluffy we can go in with our sugars so I’ve got some white sugar here as well as some brown sugar once our sugar and our butter is well combined we’re gonna go ahead and get our egg in here as well as some vanilla extract 

Step 3

once that’s all beaten up we’ll add our dry ingredients to our wet ingredients and bring them together in doughy matrimony  at this point the final step is going to be adding our chocolate chips which in this recipe actually aren’t chocolate chips at all 

Step 4

we’re using some finely chopped semi-sweet chocolate and the reason chopped chocolate is so delicious is because you get more chocolate per bite and it sort of spreads out and makes this amazing marbled effect now when I called these cookies giant I really wasn’t kidding the recipe calls for using 1/3 of a cup of joe or cookie that’s a lot of dough and a lot of cookies this ice cream scoop is just a little less than that but I love my cookies being uniform 

Step 5 

so I’m gonna use it just scoop my dough and form my cookie is obviously it is really important because these cookies are gonna spread out quite a bit to give them some space on your baking sheet I think maximum for cookies for baking sheet just before baking these it is really important to get them into the freezer for 15 minutes no more no less I know guys this is science and not art so it’s important to follow these instructions carefully 

Step 6 

while those are in the freezer we are going to preheat our oven to 350 degrees Fahrenheit and one set of them is preheated we are going to get our frozen cookies straight into the oven and let them cook undisturbed for 10 minutes at the ten-minute mark you’re going to notice that they will have spread out almost completely and that means it’s time to go in with some other knits and give the tray a couple of good slabs 

now I know this sounds a little unorthodox but what happens is you start to create these little ripples on the cookies and what you’re gonna end up with is this incredible crispy exterior but this soft and chewy interior that is just absolutely to die for we’ll let our cookies cook for another two minutes before going in again with the very same technique we’re going to do this three or four times until our cookies had these amazing ripples through them and they bake for between 16 and 18 minutes at that point out of the oven they come but you will still have five full minutes to wait before you fight your husband for them 

and trust me when I tell you guys these are cookies worth fighting for they are crisp around the edges soft and chewy in the center and unbelievably perfect when dips get a glass of milk 

if I haven’t yet convinced you of the awesomeness of these cookies I highly recommend you give them a try for yourselves in fact I hope you try all three of these tasty recipes and if you do be sure to Comment me or Follow Pinterest because I love seeing your kitchen creations the full recipes are linked in down below.

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