Traditional Cookie Recipes – Why Are They Loved So Much?

Long ago, taste and feel of a homemade oatmeal cookie is a very gratifying indulgence. Today, with the so many dessert recipes in thousands of cookbooks everywhere, traditional cookie recipes are every so often set aside.

The way things have change decades after decades also brought dramatic transformation to our old favorite cookies. But how come traditional cookie recipes continued to survive in the ocean of new delectable modern delights? How come traditional mounds of sugary, peanut buttery, chocolatey goodness are still very addicting? There must be something about traditional cookie recipes that makes it so much loved.

Despite the fact that oatmeal cookies are not much considered a favorite these times, old cookie recipes are still among the best, and the reason why? Traditional cookie recipes carry the emblem of the memorable delicious taste and spirit of long ago. Therefore it is proven that sometimes traditions are best! Even the kids today will want to get savvy to make a treat of this wonderful historical taste in their cookie.

If you look around, we are still so used to hearing about the old classic cookie recipes. Pillsbury bake-offs have been existing for over 50 years. Even with the popularity of Splenda today, a lot of people still use the classic brown sugar and wheat pastry flour in place of modern enriched flour. It’s also awesome that oatmeal is still remembered a great substitute to contemporary dried ingredients. I feel nostalgic that even though I style my mother’s traditional oatmeal recipe into modern dreidels, I still feel close to her arms it’s like making the whole thing more delicious.

In my opinion, traditional cookie recipes personify the taste of the old fashioned. The fork pressed edges, the so indulging filling that ranges from raisins to farm-fresh jam, all things carefully made by hand, slower but sure-paced and apron-clad homemakers along with the country smell of fresh-from-the-oven cookies. All these are the extraordinary spices added to traditional cookie dough making the whole wonderful difference.

My best friend bought me old-fashioned chocolate cookies from the oldest bakery in Chicago, once and I swear they brought me back to my childhood! One of the best feelings I’ve ever had. As soon as I took my first bite of these I immediately thought that they have the taste that I love so much. After thinking that perhaps the ingredients are very similar – butter, sugar and cocoa, I have no idea what makes the cookie so delicious. For some reason I am determined it’s the spirit of the cookie’s origin being delivered by horse and wagon in 1905, the year my grandfather was born.

If you are like me, you know why traditional cookie recipes are as delicious as they sound. They are a great thing to make with kids today if you have any little hands eager to help in making them. They will enjoy your cookie childhood stories along with eating the dough straight from the bowl! Truly tradition makes a difference.

Do you have a very old cookie recipe that you’d like to share? The world would love it.

How to Make The Best Sugar Cookie Recipes Which Wow Everyone

Cookie baking is fun – particularly when you have simple and easy to bake sugar cookie recipes to follow. But the most enjoyable aspect is the decorating. This is what turns a plain ordinary cookie into an edible work of art. You really are limited only by your imagination.

The first step of course is to make the cookies. There is no creaming butter and sugar involved. The dough is worked in a food processor. Nothing could be easier.

Ingredients you will need:

9 oz / 280 g /2 ½ cups plain / all-purpose flour

5 ½ oz / 170g unsalted butter, chopped

Pinch salt

3 tablespoons caster / superfine sugar

2 egg yolks beaten with 4 tablespoons ice-cold water

Preheat the oven to 400oF / 200oC. Line two baking sheets with parchment or baking paper.

In the bowl of a food processer, process the flour and butter until it resembles coarse crumbs. Add the salt and sugar and process again until just combined, being careful not to overprocess the mixture.

With the motor still running, add the egg yolk mixture and process using the pulse button until it forms a glossy ball.

Remove from processer, wrap in plastic wrap and chill in the fridge for 30 minutes.

Remove from the fridge and divide the mixture into smaller portions for rolling. While rolling one portion, keep the remainder refrigerated. Roll the dough out to a ¼ inch / 6 mm thickness. Using cutters, cut out shapes, placing the cutters as close to the edges as possible to minimise the number of times you re-roll the dough. Repeat with the remaining dough, then combine all the leftover dough and re-roll.

Place onto the baking sheets allowing room for spreading and bake for 10-15 minutes or until a golden color.

Remove them from the oven and leave on the baking sheets for 2-3 minutes before lifting them onto wire racks to cool.

Allow to cool completely before icing and decorating.

Now comes the fun part, icing and decorating. Glace icing is perfect for this sugar cookie recipe. It can be drizzled over the top or piped into simple designs.

This glace icing recipe is sufficient to ice 24 cookies.

1 cup icing / confectioners sugar

A few drops of vanilla essence

1 tablespoon of hot water

A few drops of food coloring (if required)

Sift the icing sugar into a bowl then add the vanilla essence. Gradually stir in the hot water until the mixture is the consistency of thick cream. Add the water a few drops at a time until you have the desired consistency. If you find you have added too much water and the icing is too runny, simply add more icing sugar.

Spoon a little icing into the centre, then using the back of the spoon, spread out to cover the entire cookie. Glace icing sets very quickly, so if you are adding other decorations, you will need to work quickly before the icing sets.

Glace icing is also extremely versatile. It is perfect for feathering and drizzling.

To create a feathered effect, cover the cookie with icing as above, then pipe several straight parallel lines of icing in a contrasting color across the top. Take a toothpick and draw lines in the opposite direction, gently dragging the color through the icing.

Alternatively, pipe lines of icing, or, if you want to be adventurous, pipe designs over the tops of your cookies.

Really, the possibilities are endless.

Having a large collection of sugar cookie recipes that you can decorate in creative ways is great fun.

Favorite Easy Christmas Cookie Recipes

We all have memories of our favorite Christmas cookie recipes.

Whether chocolate covered, fruit filled or icing topped, holiday baking recipes have to include a few fantastic cookie recipes to satisfy the sweet tooth in all of us.

I love easy cookie recipes. Most of us don’t have enough time to accomplish all we hope to, so quick and easy recipes, especially at this busy time of year, make it a bit easier on the cook. That’s always a good thing.

This is a selection of delicious but very easy Christmas cookie recipes that are a perfect fit for the festive season.

Any of these treats would be a wonderful contribution to a Christmas cookie exchange too, where a group of friends each makes a bulk amount of one or two cookie recipes, then trades, so all have a variety of cookies to serve throughout the holiday season.

Create holiday memories for your family with this batch of sweet and delicious easy Christmas cookie recipes.

Christmas Surprise Cookies

3/4 cup of shortening
3/4 cup of light brown sugar
1 egg
1 3/4 cups flour
1 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup shredded coconut
2 teaspoons cream of tartar
Any flavor jam or jelly

Preheat the oven to 375ºF.

Cream the shortening and the sugar together. Add the egg and mix it all together well. Sift the dry ingredients together and add them to the wet mix. Add vanilla and mix. Drop the dough by teaspoons-full onto an ungreased cookie sheet. With your finger or a spoon, make an indentation in the center of the cookie ball and fill with jam or jelly. Sprinkle coconut over all and bake at for 10-12 minutes.

Fruited Shortbread Cookies

2 1/2 cups flour
1 teaspoons cream of tartar
1 1/2 cups confectioner’s sugar
1 – 9 ounce jar mincemeat
1 teaspoon vanilla
1 teaspoon baking soda
1 cup butter, softened
1 egg

Preheat oven to 375ºF.

Combine the flour, baking soda, and cream of tartar. In a large bowl, beat the butter and sugar together until fluffy. Add the egg. Stir in the vanilla and the mincemeat. Add the dry ingredients to the wet mix. Mix together well. (The batter will be stiff.) Roll into 1 1/4″ balls. Place on an ungreased cookie sheet and flatten slightly. Bake for 10-12 minutes or until lightly brown.

You can ice these cookies with a glaze mixture if you would like. Mix confectioner’s sugar with a few drops of milk and vanilla until it reaches a runny but thick consistency. Drizzle over the Christmas cookies while they are still warm.

Almond Christmas Balls

1 cup of soft butter
1/4 cup of confectioner’s sugar
2 cups of sifted flour
1 cup of ground almonds
1 teaspoon of almond extract
Candied or maraschino cherries
Granulated sugar (for rolling cookies after baking)

Cream together the butter and sugar. Add the flour, ground almonds and almond extract and mix until it forms a dough. Roll a teaspoon of the dough into a ball, press down in the middle and place a cherry in the center. Cover the cherry completely with the dough. Bake the cookie balls on a greased cookie sheet for 30 minutes at 325ºF. Roll in granulated sugar before cooling.

Makes about 4 dozen cookies.

Each of these holiday recipes can be stored in an airtight container for at least a week.

Easy Sugar Cookie Recipes: From Delicious Drop Cookies To Fun, Tasty Cut-Outs

If you’re in the mood for something sweet, there are a lot of easy sugar cookie recipes to choose from. But sugar cookies come in all sorts of different shapes and sizes. They can be as simple as drop cookies, a spoonful of dough dropped onto a cookie sheet, or as elaborate as carefully cut-out cookies decorated with pretty, colorful icing.

So which one of those easy sugar cookie recipes should you pick? Which one will give you the best results for the type of sugar cookie you’re trying to make?

The truth is, most easy sugar cookie recipes use the same basic list of ingredients, with maybe an added spice here or there. What it really comes down to are the quantities of each ingredients, and how you treat the dough.

Each ingredient in a sugar cookie has a specific role, and tweaking its quantity will give you a slightly different cookie. So what goes in a sugar cookie?

  • Flour. Flour gives the cookie its structure. When you mix flour in liquids, it forms tough strands of gluten. The more you mix it, and the more flour you add, the tougher a cookie you get.
  • Butter. Butter doesn’t just add flavor. It also helps the cookie stay more tender by preventing too much gluten from forming. It also lets the cookie spread out more.
  • Sugar. Sugar helps the cookies be more fluffy by trapping air inside the butter when you cream it. Also, if you don’t cream it enough, the undissolved sugar will make the cookie spread out more.
  • Eggs. The yolks help make a more tender cookie, and the whites help give it structure. They also add some moisture.
  • Baking powder. Baking powder helps the cookie rise.
  • Baking soda. Baking soda makes the cookies brown faster, and makes the cookie more tender.
  • Vanilla. Vanilla is just there for flavor, but it really does make all the difference.
  • Salt. Like vanilla, the salt is just there for flavor, although it can toughen the cookie, too.

But it’s not just the ingredients that matter in easy sugar cookie recipes. How you handle the dough will affect what kind of cookie you get.

  • The longer you cream the butter and sugar, the fluffier a cookie you’ll get. It also won’t spread as much, perfect to help cut out cookies keep their shape.
  • The longer you mix the flour with the wet ingredients, the tougher a cookie you’ll get. If you’re looking for something fluffy, avoid over-mixing.
  • If you want to roll out the dough, you’ll need to refrigerate it until it’s firm enough to work with.
  • You can also refrigerate the raw cookies once they’re shaped. It helps them keep their shape in the oven.

When you’re baking, it’s always a good idea to start with a recipe. But once you have a decent recipe, you can tweak it to suit your tastes and purposes, and make your own easy sugar cookie recipes.