Today, I’m sharing two fantastic cookie recipes that I think you’ll really like. If you’re looking for something sweet and easy to make, you’ve come to the right place.
From warm, spiced gingerbread to fruity, creamy cheesecake cookies, these are simple to put together and perfect for sharing or keeping all to yourself. Let’s get baking!
Jump to Recipe:
Crumbl Gingerbread Cookies: A Holiday Classic
These gingerbread cookies are soft, chewy, and full of warm spices. They bring that cozy feeling to any day, not just the holidays.
I find them really easy to make, and the smell of them baking fills your kitchen with such a nice aroma.
Key Ingredients & Tips for Gingerbread
- Dark Molasses: This ingredient gives your gingerbread that deep, rich color and signature flavor. Don’t skip it!
- Fresh Spices: Make sure your ground ginger, cinnamon, and cloves are fresh for the best flavor impact. Old spices lose their zing.
- Chilling the Dough: A little time in the fridge makes the dough easier to work with and helps prevent the cookies from spreading too much.
What You Need for Gingerbread
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- ¼ cup dark molasses
⏱️ Time: 30 minutes active, 1 hour chill🍽️ Yields: About 18 cookies
How to Make Gingerbread Cookies
Step 1: Prep and Mix Dry Ingredients
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, combine the flour, baking soda, salt, ginger, cinnamon, and cloves. Whisk them together well and set this bowl aside.
Step 2: Cream Wet Ingredients & Combine
In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. Add the egg and molasses, mixing until everything is smooth. Slowly add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
Step 3: Shape and Bake Your Cookies
Roll the dough into 1.5-inch balls and place them on your prepared baking sheet. Leave a little space between each cookie. Bake for 8-10 minutes, or until the edges are firm but the centers are still soft. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note on Gingerbread
These gingerbread cookies get even better the next day as the flavors deepen. Store them in an airtight container at room temperature for up to 5 days.
Crumbl Raspberry Cheesecake Cookies: Sweet & Creamy
If you love the classic dessert, you’ll be a fan of these cookies that capture that same sweet and tangy taste. They are soft, with a lovely creamy filling and a bright raspberry swirl.
I find this recipe a really simple way to enjoy cheesecake flavors in a handheld cookie form, and they always get compliments!
Key Ingredients & Tips for Cheesecake Cookies
- Room Temperature Cream Cheese: This is important for a smooth, lump-free cheesecake filling. Let it sit out for at least 30 minutes.
- Good Quality Raspberry Jam: A tasty jam will really make the raspberry flavor shine. You can also use frozen raspberries, thawed and mashed.
- Don’t Overbake: These cookies are best when they are just set and still a little soft in the center. Overbaking can make them dry.
What You Need for Raspberry Cheesecake Cookies
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ cup raspberry jam or preserves
⏱️ Time: 35 minutes🍽️ Yields: About 16 cookies
How to Make Raspberry Cheesecake Cookies
Step 1: Get the Dough Ready
Preheat your oven to 350°F (175°C) and line a baking sheet. In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar until light. Mix in the egg and vanilla extract. Gradually add the dry ingredients to the wet, mixing until a soft cookie dough forms.
Step 2: Make the Cheesecake Filling
In a small bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Set this aside. Take about two tablespoons of cookie dough and flatten it slightly in your hand. Place a teaspoon of the cream cheese filling in the center, then gently wrap the dough around it to seal.
Step 3: Bake and Finish with Raspberry
Place the filled cookie dough balls on your baking sheet. Bake for 10-12 minutes, or until the edges are just golden. While they are still warm, make a small indentation in the center of each cookie and fill with a dab of raspberry jam. Let them cool completely on a wire rack before enjoying.
📝 Final Note on Raspberry Cheesecake Cookies
For the best taste and texture, store these cookies in an airtight container in the refrigerator. Let them come to room temperature for a few minutes before eating for a softer bite.
