Best Cookie Recipes | What Molly Made

Gingerbread Latte Cookies

Molly Thompson — Wed, 10 Dec 2025 16:36:40 +0000

What Makes These Gingerbread Latte Cookies Taste Like Your Coffee Shop Favorite

What makes these taste like an actual gingerbread latte? It comes down to three things I tested a few times:

Warm molasses + gingerbread spices for that classic cozy base.
Espresso powder to echo the latte flavor without overpowering the spice.
Brown-butter brown sugar glaze that mimics the caramel sweetness of steamed latte foam.

The result is a soft, lightly crackled molasses cookie that smells like a coffee shop in December and tastes even better dunked in an actual latte. They stay soft for days and the glaze sets beautifully for holiday gifting.

Looking for more Christmas cookies? Try espresso martini cookies, chai oatmeal cream pies, or soft gingerbread man cookies next.

My Best Tips After Testing This Recipe

Use room-temperature butter (about 69°F) so they stay thick and don’t spread.
Measure the flour correctly by weighing it (best option) or using the spoon and level method.
Don’t skip rolling the dough in coarse sugar it helps form the crackly tops.
Don’t over bake the cookies for soft, chewy centers.
Cool them completely before glaze or the glaze will melt off.

Ingredients You’ll Need (+ Why They Matter)

Flour (all-purpose or GF): gives structure. GF All-purpose flour works too.
Baking soda: creates lift.
Ginger + cinnamon + cloves: the classic trio for gingerbread depth.
Butter: room temperature so it creams fluffy and aerates the dough.
Granulated sugar: sweetens and helps with crackly tops.
Egg: binds and adds tenderness.
Molasses: the star of gingerbread cookies that makes them rich and adds flavor depth.
For the Brown Butter Brown Sugar Glaze: butter, brown sugar, milk, and powdered sugar.

Jump to Recipe

Do you love brown butter? Try my brown butter chocolate chip cookies, Christmas crack cookies, or brown butter pistachio cookies next.

How to Make Gingerbread Latte Cookies

Step 1. Whisk the dry ingredients: to ensure it’s evenly distributed throughout the dough.

Step 2. Make the cookie dough: cream the butter and sugar, add the wet ingredients, then beat in the dry ingredients until just combined.

Step 3. Roll in coarse sugar: cover each dough ball in sugar. I tested this with and without and the sugar-rolled dough had much more crinkly tops.

Step 4. Bake: drop on a parchment lined baking sheet and bake for 10 ish minutes, until the tops start to crack. Don’t overbake!

Step 5. Make the icing: brown the butter, whisk in the brown sugar and milk until the sugar dissolves then remove from the heat and stir in the powdered sugar.

Step 6. Drizzle the cookies: use a spoon to drizzle the glaze over the cookies or dunk one half of the cookies into the glaze.

Variations to Try

Stronger Latte Flavor: add ½ teaspoon espresso powder to the glaze.
Chai Gingerbread Latte: replace the cinnamon with chai spice or use the homemade chai spice from my taylor swift chai cookies.
Mini cookies: scoop into 1-tablespoon balls and bake for less time for coffee-dipping cookies (like my mini Christmas cookies!).

More Holiday Cookies to Try

Gingerbread Latte Cookies

These gingerbread latte cookies taste like your favorite holiday latte in cookie form! They have soft, chewy centers, crackly molasses tops, and a sweet brown brown sugar glaze. They’re spiced just right, rich with coffee flavor, and finished with a glaze that gives buttery, caramel-latte vibes. Perfect for cookie boxes, gifting, or pairing with your morning coffee (of course!).

Course Dessert

Cuisine American

Diet Vegetarian

Keyword christmas cookie, holiday dessert

Prep Time 13

Cook Time 11

Total Time 24

Servings cookies

Calories 282kcal

Author Molly Thompson

Ingredients

2 1/4 cups all purpose flour
1 teaspoons baking soda
2 teaspoons ground ginger
3/4 teaspoons cinnamon
1/2 teaspoon ground cloves
2-3 Tablespoons espresso powder
1/2 teaspoon salt
2/3 cup unsalted butter, room temperature
1 cups granulated sugar
1 large egg room temperature
1/4 cup molasses unsulphured

Brown Sugar Brown Butter Glaze

6 Tablespoons unsalted butter cubed
1/4 cup light brown sugar packed
3 Tablespoons milk any kind
1 cup powdered sugar

Standard – Metric

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment.
Mix dry ingredients (2 min): Whisk flour, baking soda, ginger, cinnamon, cloves, espresso, and salt in a medium bowl.
2 1/4 cups all purpose flour, 1 teaspoons baking soda, 2 teaspoons ground ginger, 3/4 teaspoons cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon salt, 2-3 Tablespoons espresso powder
Cream the butter and sugar (3 min): In a stand mixer with the paddle attachment, or bowl with a hand mixer, beat the butter and sugar for 2–3 minutes, until light and fluffy.
2/3 cup unsalted butter, room temperature, 1 cups granulated sugar
Add the wet ingredients (2 min): Add the egg and molasses and beat 1–2 minutes, until fluffy.
1 large egg, 1/4 cup molasses
Mix in the dry ingredients (1 minute): Add dry ingredients on low speed until a soft dough forms.
Scoop and bake (11 min): Using a large cookie scoop (or scant ¼-cup), scoop the dough and roll in coarse sugar. Drop them 2-3 inches apart on the baking sheets. Bake 11–13 minutes, until puffed with cracks forming on the tops. Cool on the baking sheet for 5 minute then transfer to a wire rack to cool completely.
Make the glaze (5 min): Brown butter over low heat. Whisk in the brown sugar and milk. Continue to stir while it bubbles, settles, and the brown sugar dissovles. Remove from the heat and whisk in the powdered sugar. Let it cool slightly to thicken.
6 Tablespoons unsalted butter, 1/4 cup light brown sugar, 3 Tablespoons milk, 1 cup powdered sugar
Glaze the cookies: Use a spoon to drizzle the glaze over the cookies. Leave as is or dust with powdered sugar, espresso powder, or sprinkles.

Notes

Glaze: the glaze sets as it cools for storing and transporting. Stir with a spoon if the top sets while you’re drizzling.

Gluten-free: swap the all purpose flour for 1:1 gluten-free baking flour (my favorite is Bob’s Red Mill)

To make ahead: Chill the dough up to 48 hours. Bake and glaze as directed.

To freeze: Freeze unbaked dough balls up to 3 months. Bake from frozen, adding 1–2 minutes. Freeze baked cookies without glaze for best texture.

To store: Store glazed cookies at room temp for 3–5 days in an airtight container.

Nutrition

Can I make these without espresso powder?

Yes, you’ll still have a classic iced gingerbread cookie! No need to adjust any other ratios.

How do I keep gingerbread cookies soft?

Measure your flour correctly (too much can dry them out) and don’t overbake them. Store in an airtight container for moisture.

What kind of molasses should I use?

Molasses is the key to soft, chewy and rich gingerbread cookies. I use Grandma’s unsulphured dark molasses.

Why didn’t my cookies crack on top?

Your butter may have been too warm or under mixed. Or you may have skipped rolling them in sugar (it absorbs surface moisture, drying the outside faster, creating cracks).

The post Gingerbread Latte Cookies appeared first on What Molly Made.

Christmas Kitchen Sink Cookies

Molly Thompson — Tue, 09 Dec 2025 19:22:28 +0000

Every December, my kitchen turns into a full-blown north pole bakery. Between my Grinch Linzer Cookies, mini Christmas cookies, a it’s basically a Christmas magic-fueled holiday party.

But these Christmas Kitchen Sink Cookies might be the most festive (and most loved) of the bunch. If there’s ever a cookie that says “I had fun making this,” it’s this one.

I like to think of these Christmas kitchen sink cookies as the sweet baked version of “clean out the fridge” dinners.

Whatever you have left in your pantry or baking cabinet will likely work (see mix-in options below), though I have a simple formula so they don’t get too sweet (50% sweet, 30% salty, and 20% festive).

The base is thick and buttery with brown sugar and cornstarch for structure (the same as my peppermint chocolate chip cookies). Then the fun begins. You fold in chocolate, toffee, crushed potato chips, pretzels, and holiday sprinkles. They’re fun, dramatic, and a guaranteed hit on every cookie tray (especially for kiddos!).

They’re a must-make every December because they deliver maximum payoff with zero fuss (no chilling required!)

My Testing Notes: Tips That Make All the Difference

Here’s what mattered most during testing:

Butter temperature matters: 68–70°F and still cool to the touch (30–60 minutes on the counter) is actually room temp butter. Too soft and they’ll spread on you. A tip I learned when testing these pudding cookies years ago.
Weigh the flour. Too much and the cookies won’t spread at all.
Holiday jimmies > nonpareils: nonpareils bleed and melt (it’s what I recommend for frosted Christmas cookies too).
Add toppings after baking for the prettiest finish.
Shaping is everything: swirling a glass around the edges creates perfect bakery circles.
Pull them early: over baked kitchen sink cookies lose their chew so they should look just done in the centers.

The Key Ingredients That Make These Thick, Soft, and Festive

Even though they look over-the-top, the base of this cookie is strategic and intentional:

Butter + brown sugar: Keeps the centers soft and chewy.
Cornstarch: Helps the cookies stay thick and prevents overspreading.
Egg + extra yolk: Adds richness and gives the dough strength to hold heavy mix-ins.
The sweet-and-salty mix-ins: Chocolate, toffee, potato chips, pretzels, and holiday sprinkles.

Jump to Recipe

Want to add more Christmas cookies to your holiday cookie box? Try Oreo polar bear paws, millionaire cookies, or gooey butter cake cookies too.

Exactly How to Make Christmas Kitchen Sink Cookies

Step 1. Cream the butter and sugar: A full 3 minutes introduces air into the dough and helps them lift, so don’t cut this short.

Step 2. Finish the dough: add the eggs and vanilla then mix in the dry ingredients until just combined (overworking develops the gluten too much).

Step 3. Add the mix-ins: Stir in the chocolate, candy, chips and pretzels until it’s evenly distributed.

Step 4. Bake and finish: Roll the dough into tall mounds so they stay thick and bake until just done on top (about 10 min).

More Christmas Mix-Ins That Work

This is where you get to have fun with more festive ingredients! Stick to the ratio for best results: 50% sweet · 30% salty · 20% festive.

Sweet options: semi-sweet chocolate, white chocolate, dark chocolate, milk chocolate, chopped chocolate chunks, butterscotch chips, or malt balls.
Salty options: saltine crackers, salted peanuts,
Festive additions: red and green M&Ms, dried cranberries, crushed candy canes, holiday jimmies

Note: avoid nonpareils sprinkles because they bleed into the dough (jimmies don’t).

Make-Ahead, Storing, and Freezing for the Holiday Rush

Storage: store airtight for 4–5 days (the potato chips may soften slightly).

Refrigerate the dough: up to 48 hours.

Freeze dough balls: scoop, freeze, then bake from frozen +1–2 minutes.

Freeze baked cookies: up to 2 months.

More Holiday Cookies to Bake Next

Kitchen Sink Cookies

These Christmas Kitchen Sink Cookies bake up thick, chewy, and packed with everything sweet, salty, and festive. The buttery dough is loaded with chocolate, toffee bits, crushed potato chips, pretzels, and holiday jimmies (red and green M&Ms work great too!) They're rich and chewy without falling apart and easy to make (no chilling!). They stay soft and look bakery-perfect on a holiday tray.

Course Dessert

Cuisine American

Diet Paleo

Keyword christmas cookie, christmas dessert, cookie exchange, cookie recipe, homemade cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 282kcal

Author Molly Thompson

Ingredients

2 1/4 cups 270g all-purpose flour
1 teaspoon baking soda
1 Tablespoon 8g cornstarch
1/2 teaspoon salt
3/4 cup 170g unsalted butter, room temperature
3/4 cup 150g light brown sugar, packed
1/4 cup 50g granulated sugar
1 egg room temperature
1 egg yolk room temperature
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips chopped chocolate or white chocolate chips work too
1/2 cup toffee bits or red & green M&Ms
3/4 cup crushed potato chips
1/2 cup chopped pretzels
1/4 cup holiday jimmies (not nonpareils)

Instructions

Preheat the oven to 350°F and line baking sheets with parchment paper.
Whisk dry ingredients (2 min): In a medium bowl, whisk together the dry ingredients including the flour, baking soda, corn starch, and salt.
2 1/4 cups 270g all-purpose flour, 1 teaspoon baking soda, 1 Tablespoon 8g cornstarch, 1/2 teaspoon salt
Cream the butter & sugar (3 min): In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar until light and creamy, 2-3 full minutes.
3/4 cup 170g unsalted butter,, 3/4 cup 150g light brown sugar,, 1/4 cup 50g granulated sugar
Add the wet ingredients (2 min): Add the egg, egg yolk, and vanilla, and beat for another 1-2 minutes, until light and fluffy, scraping down the sides of the bowl as needed.
1 egg, 1 egg yolk, 1 teaspoon vanilla extract
Add the dry ingredients (2 min): With the mixer on low, slowly add the dry ingredients and mix until combined.
Stir in the mix-ins (1 min): Add the chocolate chips, jimmies, toffee, potato chips, and pretzels and stir with a rubber spatula until combined.
1/2 cup semi-sweet chocolate chips, 3/4 cup crushed potato chips, 1/2 cup chopped pretzels, 1/4 cup holiday jimmies, 1/2 cup toffee bits
Bake (10 min): Use a large cookie scoop (or a scant 1/4 cup), to scoop out the dough and drop on the cookie sheets. Roll the dough balls into tall ovals (rather than balls) for thicker cookies. Bake for 10-12 minutes, until the edges are slightly golden and the tops are just set.
Finish the cookies: Immediately swirl the rim of a large glass gently around the outside of the warm cookies for perfect circle and press extra topping pieces on top. Transfer to a cooling rack after 5 minutes to cool completely.

Notes

Room temp butter: butter temp is critical to the success of this cookie. Room temp butter is actually cool to the touch (about 69°F). I leave my butter out for 30-60 min. This prevents spreading.

Sprinkles: you have to use holiday jimmies for this recipe because they don’t melt/bleed into the dough while they heat/bake. They’re the long, classic sprinkle shape.

More mix-ins: try white chocolate chips, red and green M&Ms, chocolate chunks, salted peanuts, or crushed peppermint.

Make-ahead: you can make the dough and store it covered for up to 2 days in the fridge. The chips may not be as crunchy.

Storage: store baked cookies in an air tight container for up to 5 days or freeze for up to 2 months (thaw uncovered).

Freeze cookie dough: freeze the dough balls then transfer to a freezer bag and store for up to 3 months. Bake frozen dough balls by adding 1-2 extra minutes to the bake time.

Nutrition

Why are they called kitchen sink cookies?

Because they include “everything but the kitchen sink.”

Do the potato chips get soggy?

No, the fat in the dough keeps them crisp. And I specifically developed this recipe so the dough doesn’t have to chill so there’s little time from mixing to eating!

How do I keep the cookies from spreading?

Use room-temp (not warm) butter, weigh the flour, and scoop tall dough mounds.

Can I use different mix-ins?

Yes, just stick with a mix of sweet, salt, and festive. My favorite swaps are white chocolate chips and red and green M&Ms.

The post Christmas Kitchen Sink Cookies appeared first on What Molly Made.

Mint Oreo Cookies

Molly Thompson — Mon, 08 Dec 2025 17:48:57 +0000

What’s better than a thick, bakery-style cookie that requires no chilling? These oreo mint cookies along with my pudding cookies, frosted sugar cookies, and brown sugar pop tart cookies all fit the bill. Bonus: they’re all perfect for Christmastime (see also: all my Christmas cookies)!

These cookies were supposed to be a riff on Levain Bakery’s famous cookies, but as I tested them I decided they’re best with chewy ripply edges and more surface area on top to show off all those crushed minto oreos! And they couldn’t be more perfect.

They’re everything you want in a mint-chocolate cookie: thick edges, soft gooey centers, and plenty of crushed Mint Oreos in every bite. Here’s why I love them:

a bakery-style height (with no chilling)
a gooey, melty middle,
and the perfect mint-to-chocolate Oreo ratio.

If you’re looking for a cookie that tastes like a mint chocolate chip ice cream meets an Oreo cookie (but thicker and chewier), this is it.

What Makes These Cookies So Thick, Gooey and Ripply

After testing several rounds, here’s what gives these cookies their signature texture:

Cold butter keeps them thick: Starting with cold, cubed butter controls spread and creates a thicker cookie. It prevents the butter from fully incorporating to give you tiny air pockets that steam while baking for a crisp outside and gooey (just underbaked) center.

A mix of cake flour, all-purpose flour, and corn strach creates softness: Cake flour’s lower protein provides a tender interior while AP flour keeps the structure strong.

Shaping the dough into tall mounds = bakery-style height: A taller cone-shaped scoop melts on top of itself for thicker cookies.

Rounding the cookies with a cup makes the ripply edges. Swirling a large cup around the cookie right after baking gently tucks in the edges and gives that rippled finish.

Ingredients You’ll Need

Here’s what goes into the best bakery-style mint Oreo cookie:

Cold unsalted butter: the secret to no-spread cookies
Light brown sugar: chewiness + caramel flavor
Granulated sugar: crisp edges and sweetness
Eggs + egg yolk: richness and structure
Cake flour + all-purpose flour: the combination gives you thick, tender cookies
Cornstarch: keeps the center soft
Baking soda + salt: lift, chew, and balance.
Semi-sweet chocolate chips or chunks: melty pockets of chocolate!
Crushed Mint Oreos: crush lightly so you get big Oreo pieces

Jump to Recipe

How to Make Mint Oreo Cookies (Ste-by-Step)

Step 1. Cream the butter and sugar: beat on high speed for 3 full minutes to whip air into the dough.

Step 2. Finish the dough: add the rest of the wet ingredients and dry ingredients until combined.

Step 3. Add chocolate and mint Oreos: stir chopped chocolate or chocolate chips and chopped Mint Oreos into the cookie dough.

Step 4. Bake: Drop them on a cookie sheet and bake for 11-13 minutes, until the edges are lightly golden and tops are just set. Swirl the edges with a large-rimmed cup and press extra Oreos and chocolate into the top while they’re warm.

My Best Tips After Several Tests

Chill the dough between batches to prevent spreading.
Cold butter is essential, don’t soften it!
Don’t overmix because it develops the gluten in the flour and can make them tough.
Underbake slightly for gooey centers. They finish setting as they cool!
Add extra toppings right after baking so they melt into the cookie.
Use big Oreo chunks for more visual texture and flavor.

Fun Ways to Switch Up the Flavor

Double Mint: mix in chopped Andes mints (like in my Andes mint cookies) with the crushed Oreos.
Add festive red: stir in crushed candy canes (like my peppermint chocolate chip cookies).
Chocolate cookies: use my the peppermint bark cookie base and add in crushed Oreos.

More Mint Cookies

Mint Oreo Cookies

These thick mint Oreo cookies are soft, gooey, and packed with crushed Mint Oreos, chocolate chips, and big bakery-style texture. What started as a Levain copycat recipe turned into something better through a few rounds of testing! My family and friends said this is one of their favorite WMM cookies of all time!

Course Dessert

Cuisine American

Diet Vegetarian

Keyword chocolate chip cookie, christmas cookie

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 389kcal

Author Molly Thompson

Ingredients

1 cup cold unsalted butter cubed
1 cup light brown sugar packed
1/2 cup granulated sugar
2 large eggs room temperature
1 egg yolk room temperature
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
2 Tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped semi-sweet chocolate bar (about 1 1/2 bars) or chocolate chips
2 cups crushed mint oreos (about 14 Oreos), plus more for topping

Standard – Metric

Instructions

Preheat the oven to 350°F. Line large baking sheets with parchment paper.
Cream the butter and sugar (3 min): In a large mixing bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the cold butter, brown sugar, and sugar for 2-3 full minutes on high-speed, until light and fluffy.
1 cup cold unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
Add the eggs (2 min): With the mixer running on medium, add the eggs and egg yolk one at a time, mixing well after each one. Mix in the vanilla.
2 large eggs, 1 egg yolk, 1 teaspoon vanilla
Whisk dry ingredients (3 min): In a separate large bowl, whisk together the flour, cake flour, corn starch, baking soda, and salt.
1 1/2 cups all-purpose flour, 1 1/2 cups cake flour, 2 Tablespoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon salt
Combine the dough (2 min): Add the dry ingredients to the wet ingredients and mix on low until combined. Stir in the chocolate chips and crushed Oreos with a rubber spatula.
1 cup chopped semi-sweet chocolate bar, 2 cups crushed mint oreos
Scoop and bake (11 min): Using a heaping medium cookie scoop (about 3 Tbsp), drop the dough onto the prepared baking sheet and roll into a tall cone shape. Bake for 11-13 minutes (I baked mine closer to 13), until the edges are lightly golden brown.
Finish and cool (5 min): Right out of the oven use a large rimmed cup or bowl to swirl around the outside of the cookie to shape it into a circle. This also helps get the ripply edges. Press more chocolate chunks and chopped oreos into the top of the warm cookies. Allow to cool 5 minutes then transfer to a wire rack to cool completely.

Notes

Keep dough cold: I like to put the dough in the fridge between batches for the thickest cookies.

Don’t over bake: the centers should look pale and slightly underdone on top.

Storage: store baked cookies at room temp for up to 5 days.

Make the dough ahead: cover and chill the dough in the fridge for up to 2 days and bake as directed.

Freeze cookie dough: Shape the dough balls and freeze on a cookie sheet then transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.

Freeze baked cookies: freeze the finished mint oreo cookies in a single layer. Thaw uncovered for the best texture.

Cake flour: the addition of cake flour makes the centers really soft, but you can swap it for equal amounts of all purpose flour if you don’t have it on hand.

Nutrition

Recipe FAQs

Do I need to chill the dough?

Nope! You don’t need to chill the dough before baking, but I do like to chill the dough between batches to keep the cookies tall and prevent spreading.

Can I use regular Oreos?

Definitely! Swap for regular Oreos if you just want an Oreo cookie or add in 1/8 tsp peppermint extract and maybe some crushed candy canes or Andes mints if you want to get the mint flavor another way.

How do I keep these cookies from spreading?

I developed the recipe in a way that shouldn’t yield flat cookies that spread. But there are a few tips to help! Use cold butter, weigh your flour, shape the dough balls tall, and store it in the fridge between batches.

Can I make these smaller?

You can use a smaller cookie scoop (1.5 – 2 Tablespoons) and bake the cookies for a few minutes less (like 9-11 min).

The post Mint Oreo Cookies appeared first on What Molly Made.

Orange Shortbread Cookies

Molly Thompson — Sat, 06 Dec 2025 12:59:59 +0000

If you’re searching for an orange shortbread cookie, you’re probably after two things:

a buttery, melt-in-your-mouth texture, and
a real orange flavor that actually comes through.

At least that’s what I want in a shortbread! And thanks to a few rounds of testing, this recipe delivers both. Fresh zest carries all the aromatic citrus oils you can’t get from extract, and the simple dough bakes into tender, no-spread cookies that hold their shape beautifully.

They don’t rely on sprinkles or chocolate to stand out, but that bright citrus flavor and the rich shortbread base do all the work. Especially when you add zest to the glaze!

Love shortbread cookies? Try shortbread cutout cookies, chocolate shortbread, or pecan shortbread cookies next.

Top Tips Before You Start…

Weigh the flour if you can. Even small variations affect shortbread texture.
The dough should look slightly crumbly at first but will come together as you mix.
Stop mixing once it forms a smooth dough. Overworking leads to tough cookies!
If the dough cracks while rolling, press it back together and keep going (totally normal, this happens in my pistachio linzer cookies too).
Pull the cookies from the oven early. Pale edges mean tender cookies and too much color dries them out.

What Gives These Cookies Their Bright Orange Flavor

Butter: The foundation of all good shortbread. Room-temperature butter creates a tender, crumbly-but-soft texture.
Powdered sugar: Dissolves seamlessly into the dough for a softer crumb. It also doesn’t spread as much which is why you don’t have to chill this dough.
Fresh orange zest: The biggest flavor-builder. Zest carries aromatic oils that infuse the dough with citrus flavor.
Orange juice: Just a tablespoon adds moisture and enhances the orange flavor without making the dough wet.
Vanilla extract: Rounds out the citrus and gives warmth.
All-purpose flour: Provides structure while keeping the cookie delicate.
Cornstarch: Key to melt-in-your-mouth tenderness.
Salt: Balances sweetness and brightens the orange.
Orange glaze: Optional, but adds a fresh pop of citrus and a pretty finish.

Jump to Recipe

The Simple Method That Keeps Shortbread Tender and No-Spread

Shortbread is naturally simple (minimal ingredients!), but how you mix and handle the dough is what makes or breaks it. whether they bake into crisp-edged cookies. Here’s my method for crisp-edged shortbread cookies with soft centers:

Creaming the butter and sugar creates structure without incorporating too much air.
Mixing the dough just until it comes together keeps the texture delicate.
Rolling to ½ inch thick ensures the cookies stay soft in the center.
Baking at 325°F keeps them pale, tender, and evenly baked.

This combo gives you shortbread that tastes bakery-level but is incredibly forgiving (aka fool-proof).

Step-By-Step: How to Make Orange Shortbread Cookies

Step 1. Mix the dough: Cream the butter and powdered sugar until smooth. Add orange zest, orange juice, and vanilla. Mix in the flour, cornstarch, and salt until the dough pulls away from the sides of the bowl.

Step 2. Roll the dough: Turn the dough onto a floured sheet of parchment. Roll to ½-inch thick. Cut into shapes using a 2-inch cutter.

Step 3. Bake: Arrange the cookie dough on a baking sheet and bake at 325°F for 10–12 minutes, or until the edges look set and very pale golden.

Step 4. Glaze: Whisk powdered sugar, orange juice, and milk. Dip cooled cookies, add zest or coarse sugar if you’d like, and let set.

Easy Ways To Switch Up The Flavor

Blood orange for a deeper, berry-like citrus taste
Orange + almond extract (like ⅛ tsp) would be SO good.
Orange + cranberry (add chopped dried cranberries to the dough)
Dip in dark chocolate for a holiday twist. I grew up lovinggg chocolate covered oranges at Christmas.

Orange Shortbread Cookies

These orange shortbread cookies are soft, buttery, and bright with fresh citrus flavor. The dough mixes in one bowl, rolls out easily, and bakes into perfectly tender, no-spread cookies with crisp edges and a melt-in-your-mouth center. A quick orange glaze adds even more brightness, making them a simple but standout cookie for any season.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword christmas cookies, shortbread

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 155kcal

Author Molly Thompson

Ingredients

1 cup unsalted butter room temperature
3/4 cup powdered sugar sifted
Zest from 2 oranges (about 2 Tbsp)
1 Tablespoon fresh orange juice (1/2 an orange)
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 Tablespoon cornstarch
1/4 teaspoon salt

Orange Glaze

1 cup powdered sugar
1 Tablespoon milk any kind
1 Tablespoon fresh orange juice

Standard – Metric

Instructions

Preheat oven to 325°F and line light baking pans with parchment paper.
In a large bowl with a handheld mixer, or stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on high speed until smooth and creamy, 1-2 minutes. Add the orange zest, orange juice, and vanilla and beat until combined, scraping down the sides of the bowl as needed.
1 cup unsalted butter, 3/4 cup powdered sugar, Zest from 2 oranges, 1 Tablespoon fresh orange juice, 1/2 teaspoon vanilla extract
With the mixer on low, add the flour, cornstarch, and salt and beat until it comes together, then turn it up to medium and beat until it starts to come together and pull away from the sides of the bowl.
2 cups all-purpose flour, 1 Tablespoon cornstarch, 1/4 teaspoon salt
Dust a piece of parchment paper or clean counter with flour then turn the dough out onto it. Using a floured rolling pin, roll the dough out to 1/2-inch thick circle/rectangle.
Use a 2-inch cookie cutter to cut out the dough. Re-roll and cut the dough until it’s all used.
Arrange the cookie dough 1-2 inches apart and bake for 10-12 minutes, or until the edges are set and very light golden. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before icing.
To make the icing, whisk together the powdered sugar, milk, and orange juice. Dip the tops of the cooled cookies into the icing and place them back on the cooling rack. Sprinkle with orange zest and coarse sugar if desired then let it set for 30 minutes to 1 hour.
1 cup powdered sugar, 1 Tablespoon fresh orange juice, 1 Tablespoon milk

Notes

To make the dough ahead: Shortbread dough keeps in the fridge for 3–4 days tightly wrapped.

Freezing dough: Freeze cut cookies on a sheet pan, then store them in a freezer bag up to 2 months. Bake from frozen, adding 1–2 minutes.

Freezing baked cookies: Freeze unglazed cookies up to 3 months. Glaze after thawing.

Room-temp storage: Store glazed or unglazed cookies in an airtight container for 5–6 days. The glaze sets firm and won’t make them soggy.

Nutrition

The post Orange Shortbread Cookies appeared first on What Molly Made.

Salted Caramel Brownie Cookies

Molly Thompson — Fri, 05 Dec 2025 19:47:00 +0000

Next-Level Chocolate Brownie Cookies

These salted caramel brownie cookies taste like a brownie and a bakery-style caramel treat all in one. They’re rich, glossy, and crackly on top with soft, fudgy centers, just like a corner piece of brownie.

Each cookie is finished with a pool of silky homemade caramel and a pinch of flaky sea salt. Whether you’re making holiday cookies, gifting, or just craving a next-level chocolate cookie, this recipe delivers every time.

Love a caramel cookie? Be sure to try Caramel Cheesecake Cookies, Rolo Cookies with Gooey Caramel Centers, or Brown Butter Salted Caramel Chocolate Chip Cookies next.

Ingredients You’ll Need

Dark chocolate (60–70%): Gives these cookies their deep, brownie flavor and shiny top.
Butter: Melted with the chocolate for that classic fudgy texture.
Granulated sugar: Whipping it with the eggs creates lift, gloss, and crackles.
Egg + extra yolk: The key to rich, chewy centers.
All-purpose flour: Just enough to set the cookie without making it cakey.
Dutch-process cocoa: Deepens the chocolate flavor.
Soft caramels + heavy cream: Melt into a smooth, thick caramel for filling.
Flaky sea salt: Finishes the cookie and balances sweetness.

Jump to Recipe

How to Make Salted Caramel Brownie Cookies

Melt chocolate and butter in a microwave-safe bowl in 30 second increments until smooth. Allow to cool slightly.

Beat the sugars and eggs together until pale, very fluffy and tripled in volume, about 6 full minutes. It should create thick ‘ribbon-like’ trails before disappearing into the batter.

Combine batters. Fold or mix the slightly cooled chocolate mixture into the egg mixture until combined.

Stir in dry ingredients and gently fold until you get a smooth glossy batter, similar to brownie batter.

Use a medium (2 Tbsp) cookie scoop to scoop out all of the dough onto the prepared baking sheets. Bake 8-10 min at 350°F.

Shape, indent, and cool. Use a round cookie cutter or rim of a glass to nudge the cookies into a perfect circle. Use the back of a small spoon to press an indent into the center of each cookie. Cool slightly.

Melt the caramel in a microwave safe bowl in 30 second increments until melted and smooth. Cool for 5 min to firm up so it’s pourable but holds its shape.

Spoon the caramel into the indent of each cookie. Sprinkle with flaky sea salt and let the caramel set, about 20 minutes.

Top Recipe Tips from Testing

I tested these 8 different times to get the fudgy centers and crackly tops! Here are all the tips I wrote down while testing:

Don’t skip whipping the sugar and eggs: This aeration gives you the glossy crackly tops you get in classic brownies.

Weigh your ingredients: It’s the most accurate to make sure they turn out every time.

Scoop and bake immediately: These brownie cookies benefit from being baked right away. Fit them all on two cookie sheets and bake at once if you can. If not quickly one at a time!

Rounded edges: To get that perfectly rounded shape on the cookies, use a round cookie cutter or rim of a glass to nudge them into a perfect circle while they’re still warm. I use this tip for chai oatmeal cream pies and peppermint chocolate chip cookies too (or really any drop cookie recipe).

Recipe Variations

If you aren’t a caramel fan, you could try spooning chocolate ganache, nutella, or even natural peanut butter onto the center of the cookie.
Course sea salt will also work on top, but the flaky salt just looks better.
Dutch-process cocoa will deepen the chocolate flavor, but natural cocoa powder works as well.

Storage & Freezing

Storage: Once the cookies are completely cooled and the caramel is set, store cookies in an airtight container at room temperature for up to 5 days. I recommend placing a sheet of parchment paper between each layer to keep the cookies from sticking to each other.

Freezing: Freeze in an airtight container for up to 3 months. Layer a sheet of parchment paper between each layer of cookies.

More Caramel Desserts

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Salted Caramel Brownie Cookies

These Salted Caramel Brownie Cookies have the shiny, crackly tops of your favorite brownies with a rich, fudgy center, plus a pool of buttery caramel right in the middle and flaky sea salt on top. Soft, chewy, and ultra-decadent, these cookies are bakery-level but shockingly easy to make at home. Perfect for holiday gifting, parties, or anytime you’re craving a chocolatey caramel fix.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword salted brownie cookies

Prep Time 15

Cook Time 8

Total Time 23

Servings

Calories

Author Molly Thompson

Ingredients

6 Tablespoons salted butter cubed
6.5 oz dark chocolate bar (60–70 % cocoa), chopped
1 tsp pure vanilla extract
2 large eggs room temperature
1 large egg yolk room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar packed
1 1/2 cups all-purpose flour spooned and leveled
1/4 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
11 oz soft caramels (1 bag), ie Werther’s or Kraft, unwrapped
2 Tablespoons heavy cream
Flaky sea salt for topping

Standard – Metric

Instructions

Adjust the oven rack to the middle position and preheat to 350°F. Line 2 large baking sheets with parchment paper.
In a microwave-safe bowl, melt the butter and chocolate together in 30 second increments until smooth. Stir in the vanilla and allow to cool slightly.
6 Tablespoons salted butter, 6.5 oz dark chocolate bar, 1 tsp pure vanilla extract
In a large bowl with an electric mixer or stand mixer with the whisk attachment, beat the sugars and eggs together until pale and very fluffy, 3-4 full minutes. When you lift the whisk out of the mixture, it should fall back into the mixture in thick ‘ribbon-like’ trails before disappearing into the batter.
3/4 cup granulated sugar, 2 large eggs, 1 large egg yolk
With the mixer running on low, pour in the chocolate mixture and beat on low until combined and no yellow streaks remain.
1 tsp pure vanilla extract
Stir together the cocoa powder, flour, baking powder, and salt. Gently fold until you get a smooth glossy batter, similar to brownie batter.
1 1/2 cups all-purpose flour, 1/4 cup Dutch-process cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt
Use a medium (2 Tablespoon) cookie scoop to scoop out all of the dough out at once onto the prepared baking sheets. This makes about 16 cookies and they should fit comfortable on 2 baking sheets. You need to bake them all quickly for the best crackly glossy tops.
Bake in the preheated oven for 8-10 minutes (I did 8), until shiny and cracked on top but still soft in the center.
Directly from the oven you can use a round cookie cutter or rim of a glass to nudge and shape the cookies into a perfect circle. Immediately use the back of a small spoon (like a Tablespoon) to press a shallow indent into the center of each warm cookies. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
While they’re cooling, combine the caramels and heavy cream in a microwave safe bowl. Heat in 30 second increments until the caramels are full melted and smooth. Allow to cool slightly (5 minutes) to firm up so it’s pourable but thick enough to hold it’s shape.
11 oz soft caramels, 2 Tablespoons heavy cream
Spoon the caramel into the indent of each cookie. Sprinkle with flaky sea salt and let the caramel set, about 20 minutes.
Flaky sea salt

Recipe FAQs

Why did my cookies not get shiny, crackly tops?

You need to whip the eggs and sugar long enough (a full 6 minutes). This aeration is what creates the classic brownie-style finish.

My dough looks more like batter. Is that normal?

Yes. Brownie cookies start as a thick batter. Letting it sit 5–10 minutes helps it thicken before scooping.

Can I use store-bought caramel sauce?

Not recommended. Jarred caramel is thinner and won’t hold its shape. Soft caramel candies melted with cream work best.

Do these cookies spread?

Slightly. If you want perfectly round cookies, use a round cutter to “scoot” the edges right after baking.

Can I skip the caramel filling?

Yes! They’ll be fudgy brownie cookies. Or fill with chocolate ganache or Nutella for a variation.

The post Salted Caramel Brownie Cookies appeared first on What Molly Made.

Fluffernutter Cookies

Molly Thompson — Thu, 04 Dec 2025 15:29:08 +0000

These Peanut Butter Marshmallow Cookies Are A Little Taste of Nostalgia

These Fluffernutter Cookies take everything you love about the classic sandwich and turn it into a bakery-style cookie with crisp edges, melt-in-your-mouth middles, and a swirl of sticky marshmallow fluff baked right inside.

They’re nostalgic without feeling old-school, simple to make, and loaded with texture thanks to the Nutter Butter pieces on top. Whether you’re baking for a crowd or just satisfying your peanut butter craving, these cookies always disappear fast.

Love marshmallow fluff in your cookies? Try this chocolate and marshmallow cookie recipe, Mexican hot chocolate cookies, or Rocky Road cookies.

Ingredients You’ll Need

All purpose flour: Gluten-free works too
Baking soda, salt, granulated sugar, light brown sugar, unsalted butter, vanilla instant pudding mix, eggs, vanilla extract, marshmallow creme (fluff), creamy peanut butter
Nutter butter cookies: Broken into pieces to top, optional
Flaky salt to top: Optional

Jump to Recipe

Recipe Variations & Substitutions

Crunch factor: Add crushed Nutter Butters inside the dough for extra texture.
Marshmallow alternatives: Mini marshmallows don’t behave the same, so I would stick with fluff for the best results.
Nut butter variations: I recommend creamy peanut butter for the best consistency. If you’re going to go with natural peanut butter, make sure it’s the no-stir kind or it’s crunchy to add more substance.

How to Make Fluffernutter Cookies

Whisk dry ingredients. In a medium bowl, whisk together the flour, baking soda and salt.

Mix remaining ingredients. In a large bowl, cream the butter, brown sugar, granulated sugar, and peanut butter for 2-3 minutes. Do not skip this step. Add the eggs, vanilla pudding mix, and vanilla extract and beat for 1-2 minutes, until it’s light and fluffy.

Add in dry ingredients. With the mixer on low, add the dry ingredients until combined.

Fill. Scoop out the dough with a medium cookie scoop. Use the back of a spoon or a teaspoon to press a small indent into the center of half of the cookies. Fill them with a heaping teaspoon of marshmallow creme.

Bake. Place the other half of the cookie dough on top, pinching the seems but leaving some of the marshmallow showing. Arrange the cookies 2-3 inches apart on the baking sheet. Bake at 350°F for 10-12 min.

Top. Right out of the oven, press a few large pieces of broken nutter butters into the top, if desired, and sprinkle with flaky salt. Allow to cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.

Molly’s Tips from Recipe Testing

Prevent sticking: Run your spoon under hot water before scooping the fluff to keep it from sticking.

Don’t overbake: Pull them as soon as the edges set. The pudding mix keeps them soft, but only if you don’t dry out the cookies.

Fixing the shape: If the cookies spread, use a round cookie cutter to scoot them back into shape while warm. I use this tip for chai oatmeal cream pies and peppermint chocolate chip cookies too (or really any drop cookie recipe).

Make Ahead and Storage

Make Ahead: Prepare the dough and refrigerate for up to two days before filling with marshmallow fluff and baking.
Storage: Store cookies in an airtight container, placing sheets of parchment paper between layers so the cookies don’t stick together. Store at room temp for 5-7 days.
Freezing: Freeze unbaked dough balls (without the fluff center) up to 3 months and stuff them right before baking. Freeze baked cookies for up to 3 months but be sure to layer sheets of parchment paper between cookies.

More Peanut Butter Cookies

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Fluffernutter Cookies

These soft, chewy Fluffernutter Cookies are a dream come true for peanut butter lovers. Made with creamy peanut butter, vanilla pudding mix for extra softness, and a swirl of gooey marshmallow fluff, every bite is sweet, salty, and nostalgic, just like the classic sandwich cookie you grew up with.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword christmas cookies, cookies, fluffernutter, marshnallow, peanut butter

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 406kcal

Author Molly Thompson

Ingredients

2 1/4 cups all purpose flour spooned and leveled
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter room temperature
3/4 cup creamy peanut butter
1/4 cup granulated sugar
3/4 cup light brown sugar packed
1 (3.4oz) package package vanilla instant pudding mix
2 large eggs room temperature
1 tsp vanilla extract
1/2 cup marshmallow creme (fluff)
5-6 Nutter butter cookies broken into pieces
Flaky sea salt optional

Standard – Metric

Instructions

Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
Whisk dry ingredients (2 min): In a medium bowl, whisk together the flour, baking soda and salt.
2 1/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp salt
Cream the butters and sugar (3 min): In a large bowl with an electric mixer, or stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and peanut butter for 2-3 minutes. Do not skip this step.
3/4 cup unsalted butter, 3/4 cup creamy peanut butter, 1/4 cup granulated sugar, 3/4 cup light brown sugar
Add wet ingredients (2 min): Add the eggs, vanilla pudding mix, and vanilla extract and beat for 1-2 minutes, until it’s light and fluffy. Scrape down the bottom and sides of the bowl as needed.
1 (3.4oz) package package vanilla instant pudding mix, 2 large eggs, 1 tsp vanilla extract
Finish the dough (1 min): With the mixer on low, add the dry ingredients until combined.
Fill with marshmallow (5 min): Using a large cookie scoop (3 Tablespoons), scoop out the dough. Break them in half and fill each with a heaping teaspoon of marshmallow fluff. Pinch the seams of the cookie dough so the marshmallow is in the center, leaving some in the cracks on top to seep through as they bake.
1/2 cup marshmallow creme (fluff)
Bake (10 min): Arrange the cookies 2-3 inches apart and bake for 10-12 minutes, until the edges are golden and tops are just set.
Finish and cool (3 min): Right out of the oven, swirl a wide-mouth cup or large cookie/biscuit cutter around the edges to reshape as needed. Press a few large pieces of broken nutter butters into the top and sprinkle with flaky salt. Cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.
5-6 Nutter butter cookies

Notes

Gluten-Free. I tested these cookies with 1:1 gluten-free baking flour (Bob’s Red Mill) and they work great without any other substitutions.x

Storage: Store cookies in an airtight container, placing sheets of parchment paper between layers so the cookies don’t stick together. Store at room temp for 5-7 days.

Make Ahead: Prepare the dough and refrigerate for up to two days before filling with marshmallow fluff and baking.

Freezing: Freeze unbaked dough balls (without the fluff center) up to 3 months and thaw/stuff them right before baking. Freeze baked cookies for up to 3 months but be sure to layer sheets of parchment paper between cookies.

Nutrition

Recipe FAQs

Can I freeze the cookie dough?

Yes, these freeze extremely well. Scoop the dough, flash-freeze until firm, then store in an airtight container or freezer bag for up to 3 months. Freeze them without the marshmallow center, then fill right before baking.

Do I have to use vanilla pudding mix?

Yes, if you want the signature soft, thick texture. Pudding mix helps the cookies stay chewy for days. Without it, the cookies will be flatter and less soft.

Can I use natural peanut butter?

It’s not ideal. Natural peanut butter separates and affects the structure of the dough. For best results, use a traditional creamy peanut butter like Jif or Skippy.

Why did my cookies spread?

A warm baking sheet or too-warm dough is usually the culprit. Chill the dough for 20–30 minutes if needed, and always use a cool baking sheet between batches.

The post Fluffernutter Cookies appeared first on What Molly Made.

Pistachio Linzer Cookies

Molly Thompson — Tue, 02 Dec 2025 18:56:18 +0000

These Pistachio Linzer Cookies take everything you love about a classic Linzer and adds a playful Grinch-themed twist. Get the same tender, buttery dough, delicate nutty flavor, and crisp edges with a fun Grinch-green and a bright red raspberry jam peeking through a heart-shaped cutout.

They’re festive and fun, but still totally timeless. It’s the perfect way to bring a little holiday personality to a beloved traditional cookie.

Uses simple, healthier ingredients.
Gives you bakery-style cookies without complicated steps.
The nutty pistachios pair perfectly with the sweet jam.
They stand out on the holiday cookie tray.

Love pistachio desserts? Try pistachio pudding cookies, brown butter pistachio cookies, or white chocolate pistachio cookies next.

Ingredients You’ll Need

Pistachios: Shelled pistachios will make it much easier on you. Be sure they are unsalted.
All-purpose flour: You can buy gluten-free if needed.
Salt, light brown sugar, vanilla extract
Unsalted butter: You want it to be very soft, but not melted.
Green gel food coloring: Optional, but 1–2 drops brighten the green for the Grinch theme.
Raspberry jam: Try apricot, blackberry, or cherry jam for flavor swaps.
Powdered sugar: Optional for dusting, but makes them extra festive.

Jump to Recipe

How to Make Pistachio Linzer Cookies

Grind pistachios in the food processor and pulse or blend until finely ground. Transfer them to a bowl with the flour and salt and whisk to combine.

Mix wet ingredients in a separate large bowl. Use a spatula (or a mixer on low) to combine the soft butter, brown sugar, and vanilla until no butter clumps remain and the mixture is smooth. If using, add 2 drops of green food coloring and stir to combine.

Add dry ingredients to the butter mixture and stir until the dough starts to come together and pulls away from the sides of the bowl. You may need to mix with your hands. It should hold together in a ball, but be slightly crumbly.

Chill: Turn the dough out onto a piece of plastic wrap and press it gently into a disc. Wrap and chill for 2 hours or overnight.

Cut the cookie dough: Turn the dough out onto a gently floured work surface and roll to 1/4-inch thick. Using a 2-inch round cookie cutter, fluted cutter, or linzer cookie cutout, cut dough into circles. Cut a smaller shape in the center of half the cookies.

Bake: Arrange the cookies with the heart cutout on one baking sheet and the whole cookies on the other. Bake the heart cutout cookies at 350°F for 7 min and the whole cookies for 8 min. Dust with powdered sugar. Cool on the baking sheet for 5 min then transfer to a wire rack. Cool completely before assembling.

Assemble: Spread 1 tsp of jam on the whole cookies (the bottom cookie). Carefully top each cookie with the heart-shaped cookie and press down gently. Store at room temp for 2 days or in the fridge for up to 5 days.

Recipe Variations & Substitutions

Flavor swaps: Try apricot, fig, blackberry, or cherry jam instead.
Color option: Skip the food coloring if you prefer a natural, speckled green.
Shift the shape: Linzer cookies can be made with any shape, but for this Grinch-green cookie, I couldn’t resist the raspberry heart.
Seedless jam: Strain the raspberry jam for smooth, glossy centers.

Molly’s Tips from Testing

Chilling is key: Don’t skip the 2-hour chill. It prevents spreading and keeps the shapes sharp.

For clean cuts: Chill the rolled dough 5–10 minutes before cutting shapes. I used these fun holiday cookie cutters and only used the hearts.

Prevent spreading: Use cold baking sheets instead of placing dough on warm pans from previous batches.

Baking time: Bake the solid cookies 1 minute longer than the cutouts for even texture.

Make Ahead & Storage

Make ahead: Dough can be made and chilled 2–3 days in advance. Baked (unfilled) cookies freeze well before assembling. Thaw overnight in the fridge before adding the jam.

Storage: Store tightly covered at room temperature for up to 3 days or in the fridge for up to 1 week.

More Holiday Cookies with Filling

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Pistachio Linzer Cookies

These Pistachio Linzer Cookies are crisp, buttery sandwich cookies made with finely ground pistachios for a naturally nutty flavor. The heart cutout on the top cookie reveals a bright red raspberry jam center, giving them the perfect Grinch-inspired look for the holidays. They’re easy to assemble, hold their shape beautifully, and make a standout addition to any cookie box!

Course Dessert

Cuisine American

Diet Vegetarian

Keyword christmas cookie, cookie, linzer, pistachio dessert

Prep Time 2 15

Cook Time 10

Total Time 2 25

Servings

Calories 156kcal

Author Molly Thompson

Ingredients

1 cup shelled unsalted pistachios
2 cups all-purpose flour gluten-free if needed
1/2 tsp salt
3/4 cup unsalted butter very soft but not melted (170g)
1/2 cup light brown sugar packed
2 tsp vanilla extract
Green gel food coloring optional
1/2 cup raspberry jam
Powdered sugar for dusting (optional)

Instructions

Grind pistachios (5 min): Add the pistachios to a food processor and pulse or blend until finely ground. Transfer them to a bowl with the flour and salt and whisk to combine.
1 cup shelled unsalted pistachios, 2 cups all-purpose flour, 1/2 tsp salt
Mix wet ingredients (2 min): In a separate large bowl, use a spatula to combine the soft butter, brown sugar, and vanilla until no butter clumps remain and the mixture is smooth. Alternately, use an electric mixer or stand mixer and mix on low. If using, add 2-3 drops of green food coloring to the wet ingredients and stir to combine to reach your desired green hue (optional).
3/4 cup unsalted butter, 1/2 cup light brown sugar, 2 tsp vanilla extract, Green gel food coloring
Add dry ingredients (3 min): Add the dry ingredients to the butter mixture and stir until the dough starts to come together and pulls away from the sides of the bowl. You may need to mix with your hands to combine because it will be pretty dry and crumbly. The dough should hold together in a ball when you press it firmly, but be slightly crumbly around the edges.
Chill (2 hours): Turn the dough out onto a piece of plastic wrap and press it firmly into a disc. Wrap and chill for 2 hours or overnight.
Cut the cookie dough (5 min): Line two large baking sheets with parchment paper. Preheat the oven to 350°F. Turn the dough out onto a gently floured work surface. Roll the dough out to 1/4-inch thick. It's ok if the edges crumble slightly. Using a 2-inch round cookie cutter, or fluted cookie cutter, cut dough into circles. Cut a smaller shape out of the enter of half the cookies. You could also use a special linzer cookie cutout (I used only the heart shape) with the center shape attached to cut out half.
Bake (8 min): Arrange the cookies with the heart cutout on one baking sheet and the whole cookies on the other (they take 1 minute longer to bake). Bake the heart cutout cookies for 7 minutes and the whole cookies for 8 minutes. Dust the heart-shaped cookies with powdered sugar. Allow to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before assembling.
Powdered sugar
Assemble (5 min): Spread 1 teaspoon of jam on the whole cookies (the bottom cookie). Carefully top each cookie with the heart-shaped cookie and press down gently to create a cookie sandwich. Store at room temp for 2 days or in the fridge for up to 5 days.
1/2 cup raspberry jam

Notes

Cookie Cutter. You can use any round or fluted cookie cutter and a smaller cookie cutter for the centers. I used these pre-made linzer holiday cookie cutters, but only used the heart shape to make them grinch cookies.

Chilling . Don’t skip the 2-hour chill. It prevents spreading and keeps the shapes sharp.

Make ahead. Dough can be made and chilled 2–3 days in advance. Baked (unfilled) cookies freeze well before assembling. Thaw overnight in the fridge before adding the jam.

Storage. Store tightly covered at room temperature for up to 3 days or in the fridge for up to 1 week.

Shape and jam. Use any shape of cookie or jam you desire.

Nutrition

Recipe FAQs

Can I make these cookies ahead of time?

Yes. The dough can be made and chilled 2–3 days in advance. Baked (unfilled) cookies freeze well before assembling. Thaw overnight in the fridge before adding the jam.

Can I use a different shape to cut out the cookie?

Use any shape you’d like! I liked the hearts to give it more of the Grinch feel.

The post Pistachio Linzer Cookies appeared first on What Molly Made.

Soft Frosted Christmas Cookies

Molly Thompson — Mon, 01 Dec 2025 20:44:46 +0000

I love adding a creative twist to holiday cookies like my reindeer tracks pudding cookies, muddy buddy cookies, and Christmas crack cookies. But there’s something special about a really good classic holiday cookie.

But don’t call these soft frosted Christmas cookies boring! They went through a rigorous amount of testing to yield the thick texture that melts in your mouth! Add a dollop of perfectly balanced frosting and you have a cookie that rivals some of my favorites like brown sugar pop tart cookies and chocolate chip pudding cookies.

Every December, my kids start asking when we can make “the sprinkle cookies,” and this is the recipe they mean.

These cookies hit that perfect balance of soft, fluffy, and frosted without being overly sweet or cakey. They have the classic Christmas sugar cookie taste you get from a holiday bakery case, but they’re simple enough for a cozy night-in with kids on stool-tops and sprinkles everywhere (my favorite way to bake!).

Put them in a cookie box and be prepared to share the recipe!

Need more festive Christmas cookies? Try mini Christmas cookies, peppermint chocolate chip cookies, or Italian sprinkle cookies next!

What Makes These Cookies So Soft? (It’s the Bakery Trick You’re Probably Not Using)

The secret to ultra-soft Christmas cookies comes down to three things I learned during testing:

Oil = reliable softness: Most bakeries add a small amount of oil to keep cookies soft even after a few days. Oil stays liquid at room temperature, which means the cookies won’t turn firm or crumbly.
Cornstarch = pillow texture: Cornstarch lightens the flour mixture and helps the cookies stay thick without spreading. It also gives that classic bakery-style lift. I tested these with 1/2 cup, 1/4 cup, and 2 Tbsp (the winner).
Room temp butter (67°F): Room temp is much cooler than you think. Cooler butter leads to dense cookies. Too warm, and the cookies melt. 67°F gives you ideal aeration when creaming the butter and sugar.

These techniques together are why these cookies taste like they came from a bakery display case rather than a home kitchen.

Ingredients You’ll Need

All-purpose flour and cornstarch: For cornstarch and to keep them extra soft.
Unsalted butter: soften to just room temp!
Granulated sugar: I tried powdered sugar and they were too dry so use granulated for sure.
Vegetable or avocado oil: The key softness booster that bakeries use.
Egg: Binds and adds richness.
Vanilla + almond extract: The signature holiday sugar-cookie flavor combo.
Holiday jimmies: They don’t bleed like nonpareils.
Frosting ingredients: Butter, powdered sugar, vanilla, and more sprinkles.

Jump to Recipe

How to Make Soft Frosted Christmas Cookies

Step 1. Mix the wet ingredients: Cream the butter and sugar. Add the oil, eggs, and extracts.

Step 2. Whisk the dry ingredients: combine the flour, corn starch, and salt.

Step 3. Combine and add sprinkles: Beat in the dry ingredients then stir in the sprinkles until evenly distributed.

Step 4. Scoop and bake: Use a large cookie scoop and bake for 10–12 min, until the edges are set and the tops look matte but not golden. Underbaking gives you soft cookies.

Step 5. Make the frosting: Beat butter until smooth, whip in powdered sugar, and vanilla until fluffy, then stir in sprinkles.

Step 4. Frost the cookies: Spread the frosting onto the completely cooled cookies and top with more sprinkles.

My Top Tips After Recipe Testing 6 Times

Too much cornstarch makes the cookies dry and crumbly instead of soft.
Flour under-measured by even a tablespoon can make them spread too much. Use the spoon and level method or weigh for best results.
Powdered sugar in the dough made them dry. Creaming the granulated sugar was much better!
Weighing your ingredients gives the best, most consistent results.
Use room-temperature butter (~67°F): most people assume it’s warmer and this results in cookies that spread too much.
Do not overbake: The tops should look just set, with no browning.

Decorating Ideas for Classic Christmas Cookies

Holiday jimmies mixed into the dough and sprinkled on top.
Plain white frosting with red + green sprinkles on top.
Pastel pink frosting for a Lofthouse vibe.
Dye the frosting red and green frosting.
Pipe a thick swoop or simply spread with a knife.
Sprinkle with festive sprinkles: perfect for kids decorating night!

More Festive Holiday Cookies

Soft Frosted Christmas Cookies

These soft frosted Christmas cookies are everything you want in a nostalgic bakery sugar cookie! They have thick, pillowy centers, fluffy vanilla frosting, and colorful holiday sprinkles. I used a combination of butter and oil to keep them incredibly soft, and cornstarch gives them the signature Lofthouse-style texture. They’re classic, festive, and perfect for decorating together!

Course Dessert

Cuisine American

Diet Paleo

Keyword christmas cookie, christmas cookies, christmas dessert, cookie exchange, decorated cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 528kcal

Author Molly Thompson

Ingredients

Cookies

3 1/4 cups all-purpose flour
2 Tablespoons cornstarch
1/2 teaspoon salt
1 cup unsalted butter room temperature
1 cup granulated sugar
1/2 cup vegetable oil or avocado oil
1 large egg room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 cup holiday jimmies

Frosting:

3/4 cup unsalted butter room temperature
2 1/2 cups powdered sugar up to 1/2 cup more as needed
1 1/2 teaspoons vanilla extract
Kosher salt to tast
1/4 cup holiday jimmies

Standard – Metric

Instructions

Preheat the oven to 350°F and line cookie sheets with parchment paper.
Mix dry ingredients (2 min): In a large bowl, whisk the dry ingredients together until combine.
3 1/4 cups all-purpose flour, 2 Tablespoons cornstarch, 1/2 teaspoon salt
Beat wet ingredients (5 min): In the bowl of a stand mixer with the paddle attachment, or large bowl with electric mixer, beat the butter and sugar on high for 2 minutes. Turn the mixer on low and add the avocado oil, egg, vanilla, and almond extract until combined, stopping to scrape down the sides and bottom of the bowl as needed.
1 cup unsalted butter, 1 cup granulated sugar, 1/2 cup vegetable oil, 1 large egg, 2 teaspoons vanilla extract, 1 teaspoon almond extract
Combine and add sprinkles (3 min): (With the mixer on low, add the dry ingredients until combined. Stir in the sprinkles with a rubber spatula.
1/2 cup holiday jimmies
Scoop and bake (10 min): Use a large cookie scoop to drop the dough onto the prepared baking sheet 2-3 inches apart. Bake in the preheated oven for 10-12 minutes, until the edges are set and the tops look just set. Cool on the cookie sheet for 5 minutes and swirl with a glass or large cookie cutter for a perfect circle if desired. Transfer to a cooling rack to cool completely.
Make the frosting an decorate (10 min): In a large bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the powdered sugar and vanilla and beat for 2-3 minutes, until light and fluffy. Add more powdered sugar a Tablespoon at a time to thicken it to desired consistency. Stir in the sprinkles and spread the frosting on the cooled cookies.
3/4 cup unsalted butter, 2 1/2 cups powdered sugar, 1 1/2 teaspoons vanilla extract, Kosher salt to tast, 1/4 cup holiday jimmies

Notes

Storage: Store frosted cookies in an airtight container at room temperature for 3–4 days, layering with parchment to protect the frosting.

Freezing (Unfrosted): Freeze baked, unfrosted cookies for up to 3 months. Thaw at room temperature, then frost.

Freezing the Dough: Scoop dough into balls and freeze until solid. Store in a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.

Nutrition

Recipe FAQs

What makes Christmas cookies soft?

Using oil (a bakery tip), measuring the flour properly, and underbaking them slightly keeps christmas cookies extra soft.

Why did my cookies spread?

Too little flour or if the butter was too warm are the most common reasons. I also prefer using a light-colored baking sheet to keep them from spreading.

Do these taste like Lofthouse sugar cookies?

Yes really similar! But with a homemade flavor and fluffier frosting

Should I chill the dough?

No chilling needed, which is why I love these Christmas cookies! The cornstarch and flour ratios keeps them from spreading.

The post Soft Frosted Christmas Cookies appeared first on What Molly Made.

Muddy Buddy Cookies

Molly Thompson — Tue, 25 Nov 2025 21:24:00 +0000

These muddy buddy cookies taste exactly like the classic powdered-sugar snack mix! They’re the perfect combo of chocolate, peanut butter, and powdered sugar (with a little crunch from real puppy chow on top!).

My muddy buddy cookies hit all the important factors: soft, thick peanut-butter cookies, a glossy chocolate ganache, crunchy muddy buddies, and a powdered-sugar finish. They’re like the Crumbl Muddy Buddy cookies (but better IMO).

Why These Cookies Taste Just Like Muddy Buddies

These cookies came to life after someone in my annual cookie contest turned my chocolate chip pudding cookies into a puppy chow masterpiece.

There are four basic elements in the classic treat: chex, peanut butter, chocolate, and powdered sugar. And that’s what you get in these muddy buddy cookies! A peanut butter cookie base, chocolate ganache topping, a dusting of powdered sugar, and real crunchy muddy buddies on top.

The cookie itself if perfectly rich and chewy, you could even make them on their own and would stand up to some of my favorite peanut butter cookies like peanut butter blossoms or peanut butter snickerdoodles.

My Top Tips Before You Start

Natural PB can yield dry, crumbly cookies. Use a creamy (no stir) peanut butter for best results.
Pull them out when the centers look a tiny bit under-baked.
Let them cool fully or the ganache will run off.
For bakery-style looks: always do the glass swirl around the edges for perfect circles.

Ingredients You’ll Need

Unsalted butter: room temp is actually about 67 degrees. Make sure it isn’t too soft!
Creamy PB: not natural peanut butter.
Granulated + brown sugar: for sweetness and chew.
Eggs + vanilla + milk: for binding and moisture. Peanut butter dries out cookie dough just slightly so a Tablespoon or so of milk makes a difference.
Flour + baking soda + baking powder + salt: for structure and tender texture.
Chocolate + heavy cream: for the perfect ganache.
Muddy buddies + powdered sugar: make your own small batch puppy chow or use leftover or store bought.

Jump to Recipe

How to Make Muddy Buddy Cookies

Step 1. Make the cookie dough: Cream the butter peanut butter, and sugars. Add the eggs and vanilla them mix in the dry ingredients.

Step 2. Whisk the chocolate ganache: Heat the milk and pour over the chocolate. Let it set then whisk to melt the chocolate and combine.

Step 1. Bake and spread with chocolate: Scoop the peanut butter cookies and press them down gently. Bake and let them cool then spread with the ganache.

Step 2. Top with muddy buddys: Top the cookies with muddy buddys (aka puppy chow) while the ganache is still wet, before it sets. Sprinkle with powdered sugar.

More Peanut Butter Cookies

Muddy Buddy Cookies

If you want a cookie that actually tastes like muddy buddies, this is it. Thick PB cookies, silky chocolate, crunchy cereal, powdered sugar—the whole nostalgic combo. I tested several versions, and this is the one that nails that chocolate and peanut butter puppy chow bite.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword chocolate, christmas cookies, holiday dessert, peanut butter cookies

Prep Time 25

Cook Time 8

Total Time 33

Servings cookies

Calories 386kcal

Author Molly Thompson

Ingredients

1/2 cup unsalted butter room temperature
3/4 cup creamy peanut butter not natural peanut butter
1/2 cup granulated sugar
1 cup light brown sugar packed
2 large eggs room temperature
1 teaspoon vanilla extract
2 Tablespoons milk
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
4 ounces semi-sweet chocolate bar chopped
1/2 cup heavy cream
1/2 cup muddy buddies leftover, store bought, or homemade (see recipe in notes)
Powdered sugar for dusting

Standard – Metric

Instructions

Preheat the oven to 350°F and line large baking sheets with parchment paper. If you haven't already, make a batch of muddy buddies (see notes below).
Cream the butters and sugars (3 min): In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, peanut butter, granulated sugar, and brown sugar on high speed until smooth and creamy, 2-3 full minutes.
1/2 cup unsalted butter, 3/4 cup creamy peanut butter, 1/2 cup granulated sugar, 1 cup light brown sugar
Beat wet ingredients (2 min): Add the eggs, vanilla, and milk, and beat until light and fluffy, another 1-2 minutes. Scrape down the sides and bottom of the bowl as needed.
2 large eggs, 1 teaspoon vanilla extract, 2 Tablespoons milk
Combine dry ingredients (2 min): Whisk the flour, baking soda, baking powder, and salt in a separate large bowl. With the mixer running on low, add the dry ingredients to the wet ingredients until combined, scraping down the sides as needed.
3 cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon kosher salt
Scoop and bake (9 min): Using a scant large cookie scoop (about 3 tablespoons of dough), drop the cookies onto the prepared baking sheet. Roll them into balls and gently press just the tops flat with your palm slightly. Bake in the preheated oven for 9-11 minutes, until the edges are slightly golden and the tops are just set. Immediately use a large-rimmed glass to swirl the outside to form a perfect circle. Allow to cool for 5 minutes then transfer to a wire rack to cool completely.
Make the ganache (7 min): Once they’re cool, add the chocolate to a medium heat-safe bowl. Warm the heavy cream in the microwave in 30 second increments until it’s very warm, but not boiling (about 200°F). It took me 60 seconds on high. Pour the hot cream over the chocolate and let sit for 2-3 minutes. Stir with a spoon until smooth then let it sit for 2-3 minutes to set slightly.
4 ounces semi-sweet chocolate bar, 1/2 cup heavy cream
Decorate the cookies (5 min): Spoon the chocolate on top of the cooled cookies and spread towards the edges, leaving the outer part of the cookie plain. Immediately top with muddy buddies then dust with extra powdered sugar. Allow the cookies to set for at least an hour so the ganache firms up. You can put them in the fridge to speed up the process.
1/2 cup muddy buddies, Powdered sugar for dusting

Notes

Muddy Buddies Recipe: Melt 1/4 cup chocolate chips and 1/4 cup creamy peanut butter in the microwave until smooth. Pour it over 1 1/2 cups of chex cereal and stir to coat. Chill in the fridge 10 minutes then top with 1/2 cup of powdered sugar and toss to coat.

Storage Instructions

Room temperature: Store topped cookies in an airtight container for up to 2 days.

Refrigerator: Keep up to 1 week in an airtight container. Let them sit at room temp 10 minutes before serving for the best texture.

Freeze the dough: Scoop into balls and freeze up to 1 month. Bake from frozen, adding 1–2 extra minutes.

Freeze baked cookies: Freeze before adding ganache/topping. Thaw, then decorate fresh.

Gifting/transport: Chill finished cookies until the ganache is firm so they stack and travel cleanly.

Nutrition

The post Muddy Buddy Cookies appeared first on What Molly Made.

Chai Oatmeal Cream Pies

Molly Thompson — Sun, 23 Nov 2025 16:02:33 +0000

What Makes These Chai Oatmeal Cream Pies So Good

These aren’t just oatmeal cream pies with a pinch of spice. They’re intentionally formulated to taste like chai while keeping the soft-chewy texture you expect from the original.

Soft, chewy centers with lightly crisp edges thanks to quick oats.
Perfectly balanced chai spices (not too cardamom-forward).
A fluffy filling that holds its shape: no oozing or slipping when you sandwich them.
Kid and teacher-approved: these were a favorite among the cookie tins I made for teacher gifts!

My Top Tips Before You Start…

Use quick oats, not rolled oats. Quick oats hydrate faster and create a tighter dough, which means no spreading, and thick, soft centers (classic cream pie texture).
Weigh the dough balls if you can. This keeps every cookie the same size and ensures perfect sandwiches.
Underbake them slightly.The cookies should look soft and underdone in the center when they come out.
Cool fully before filling!The filling melts and becomes runny if applied to warm cookies.

Ingredients You’ll Need

Unsalted butter: gives these that classic oatmeal cream pie richness.
Brown + granulated sugar: chewiness + structure.
Quick oats: they absorb moisture quickly and prevent spreading (rolled oats will change the texture and spread more.
Flour + baking soda: keeps the cookies soft instead of cakey.
Chai spices: cinnamon, ginger, cardamom, allspice.
Eggs + vanilla: structure and flavor.
For the Cream Filling: unsalted butter, powdered sugar, eggnog (or milk), and vanilla.

Jump to Recipe

How to Make Chai Oatmeal Cream Pies

Step 1. Combine wet ingredients: cream the butter and sugar until fluffy. Beat in the egg and vanilla until it’s smooth.

Step 2. Combine the dry ingredients: Whisk the flour, baking soda, chai spices, salt, and oats. Mix into the wet ingredients.

Step 3. Scoop the dough: Use a medium cookie scoop to scoop the dough balls. You can weigh them (35g each) to make them precise for sandwiching.

Step 4. Bake: Bake for 10-12 minutes until the edges are set. The centers should be soft and they’ll set as they cool.

Step 5. Make the frosting: Beat the frosting ingredients until fluffy. Add more powdered sugar as needed so it’s relatively firm for sandwiching.

Step 6. Sandwich the cookies: Spread or pipe the frosting on one cookie then sandwich another cookie on top.

Make-Ahead, Gifting & Storage

Room Temperature: Keeps for 2 days, covered airtight.

Refrigerator: Keeps 4 days covered in the fridge, which makes these great for holiday parties, teacher gifts, or cookie boxes.

Freezer (unfilled cookies): Freeze oatmeal cookies only up to 3 months, then thaw and fill.

Gifting Tip: They hold up well if stored at room temp or in the fridge for up to 3 days. Just store in holiday tins or bakery boxes with parchment between layers.

Chai Oatmeal Cream Pies

These chai oatmeal cream pies taste like the classic Little Debbie treats. They're extra soft, chewy, and nostalgic, but with cozy warming spices. The quick oats give them that signature cream-pie texture, and the fluffy vanilla-eggnog filling makes every bite taste like December. I tested these multiple rounds to make sure they stay thick & soft and the filling doesn't ooze out. My kids’ teachers immediately asked for the recipe!

Course Dessert

Cuisine American

Diet Paleo

Keyword christmas cookie, cookie exchange, cookie recipe, homemade cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookie sandwiches

Calories 466kcal

Author Molly Thompson

Ingredients

Cookies:

1 cup unsalted butter room temperature
1/2 cup granulated sugar
1 cup light brown sugar packed
2 large eggs room temperature
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/2 teaspoon ground all spice
1/2 teaspoon salt
3 cups quick oats

Cream Filling:

1/2 cup unsalted butter room temperature
3 cups powdered sugar
2 Tablespoons eggnog or milk
1 1/2 teaspoons vanilla extract
kosher salt to tast

Instructions

Preheat the oven to 350°F and line 2 large cookie sheets with parchment paper.
Beat wet ingredients (4 min): In the bowl of a stand mixer, or in a large bowl with an electric mixer, beat the butter, sugar, and brown sugar on medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined, 1 minute.
1 cup unsalted butter, 1/2 cup granulated sugar, 1 cup light brown sugar, 2 large eggs, 2 teaspoons vanilla extract
Mix dry ingredients (2 min): In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom, all spice, salt, and oats.
1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon ground cardamom, 1/2 teaspoon ground all spice, 1/2 teaspoon salt, 3 cups quick oats
Combine (2 min): With the mixer on low speed, slowly add the dry ingredients until combined. The dough will be sticky.
Scoop (5 min): Using a medium cookie scoop, or 1.5 Tablespoons (about 35g each if you’re weighing them), drop the dough 2-3 inches apart on the prepared baking sheet.
Bake (10-12 min): Bake in the preheated oven for 10-12 minutes, until the edges are golden and the tops are just set (they should still look very soft). Allow the cookies to cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely. The filling will melt if you try to frost/sandwich warm cookies.
Make the filling (5 min): In a large bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the powdered sugar and beat for 2-3 minutes, until light and fluffy. Pour in the eggnog (or milk) and vanilla and beat for another 1-2 minutes. Taste and add salt as needed.
1/2 cup unsalted butter, 3 cups powdered sugar, 2 Tablespoons eggnog, 1 1/2 teaspoons vanilla extract, kosher salt to tast
Sandwich the cookies (5 min): Spread about 1 Tablespoon of frosting on the bottom of half of the cookies or pipe with a piping bag. Sandwich with another cookie right side up. Store in an airtight container at room temp for 2 days or in the fridge for up to 4 days.

Notes

Why quick oats: Quick oats absorb moisture faster and create a tighter dough, which leads to less spreading and a more uniform texture.

For uniform cookies: weigh the dough with a food scale so they all end up the same size.

Nutrition

The post Chai Oatmeal Cream Pies appeared first on What Molly Made.

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