I’ve been getting cookie recipes galore in my inbox recently, and I really, really want to try some of them to review them for you. To start off December, though, I thought I’d point out some of my favorite cookies of the last year!
White-Chocolate Cherry Shortbread are the cookie featured in my header at the top of the page. They were delicious, simple to make, and look incredibly festive. I preferred them without dipping them in white chocolate, as I found the white chocolate sweetness ended up dominating the cookie.
Cookie Bars have always been a favorite. They’re delicious and easy to make. It’s simply graham cracker crumbs, butter, sweetened condensed milk, and 2 bags of chocolate/flavored chips. Cookie bars are versatile; my favorite combination are semisweet chocolate and butterscotch, but you can use any other kind of baking chip you can find. I’ve had a little trouble with graham cracker crumbs not sticking to the rest of the bar recently; I might be packing the crumbs in too much to stick to the rest of the cookie bar. I always have ingredients to make these in my pantry.
Chocolate Chip Cookie Bars are another awesome recipe I made this year. They were incredibly easy to make. They were also very rich. Imagine a butterscotch brownie (aka blondie) with chocolate chips, in a 9×13 inch pan. Yes, they’re awesome.
Hearst Castle Shortbread Cookies are what I’d make if I were going to return to a recipe for shortbread. They had a great texture, and making them was a snap with my stand mixer.
Speaking of shortbread, I’ve been thinking about Vanilla Bean Shortbread a lot recently. It was also very easy to make – you pat it into a 9×13 inch pan to bake it, then cut it into squares while warm. This recipe took both oil and butter, and cornstarch is the secret ingredient that gives the cookies their sandy texture. They’re also easily be made vegan since they have no eggs.
Try this recipe if you like extra-lemony Lemon Bars. They’re excellent.
Butter Tart Squares were great (and similar to pecan pie to me), but if you want something even better, way better, than pecan pie, you need to try Pecan Squares! It’s pecan pie on a shortbread crust, with honey in place of corn syrup for extra flavor. Pecan Squares were amazing!
[If you want shortbread with chocolate instead of syrup and nuts, you should try Toffee Bars instead. They’re also pretty easy, and delicious!]
Mexican Hot Chocolate Cookies are another cookie I’ve been thinking of recently. They’re basically a chocolate Snickerdoodle. The pinch of chili pepper adds a nice warmth to the cookie, but they’d be good even if you omitted it. It was truly a great cookie.
If you’re in the market for brownies instead, I recommend these or these. (You can read about comparisons of the brownie recipes in my post about the brownie taste test!) If you want something a little different, Espresso Brownies were also rich but delicious.
I may make Lebkuchen (German honey-spice cookies) again this year. This recipe is work-intensive, unlike the others I’ve listed. I liked this recipe more than a recipe I’d previously used. Lebkuchen just scream Christmas to me, and that’s why I include it here. This recipe makes bars rather than rounds, which makes it a little easier.
Now that I’ve taken a trip through the best cookie recipes in my blog, I’m ready to bake! Aren’t you?