Favorite Cookie Recipes

We asked KC Parent’s writers and staff to share their favorite holiday cookie recipes. Find a new favorite below!

Glazed Lemon Cookies

• 1-1/2 sticks butter, at room temperature
• 3/4 c. granulated sugar
• 2 large egg yolks
• 1/2 t. pure vanilla extract
• 1/4 t. salt
• 2 c. all-purpose flour
• 1 c. confectioner’s sugar
• 2 T. fresh lemon juice, plus more if necessary
• 1 t. finely grated lemon zest

• With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
• Divide the dough in half and shape into 1-1/4-inch diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
• Heat oven to 350. Slice the logs into 3/8-inch thick pieces and space them 1-1/2 inches apart on parchment lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on baking sheets for 5 minutes, then transfer to racks to cool completely.
• In a small bowl, whisk together the confectioner’s sugar, lemon juice and zest until it forms a thick but pourable glaze (add more lemon juice if necessary.) Dip the top of each cookie into the glaze and let set, about 15 minutes.

Every time I take these cookies to a function, I'm always asked for the recipe! Tisha Foley

Peanut Butter Yummies

• 1 c. peanut butter*
• 1 c. sugar**
• 1 egg

Preheat oven to 350. Mix all three ingredients together. Drop onto a baking sheet lined with parchment paper. Bake for 6-8 minutes (be careful not to over bake!).

*If you have concerns regarding peanut allergies, try this recipe with a sunflower seed butter.

**You can vary the sugar by using all white sugar, half a cup of white sugar and half a cup brown sugar, or all brown sugar.

While I'm not typically a fan of peanut butter cookies, the first time I made these I became one. I like this recipe because it’s simple and great for anyone who may have a sensitivity to gluten or peanut butter (if you use sunflower seed butter in lieu of the peanut butter). Karah Chapman

Snowballs

• 1 c. butter (softened)
• 1/2 c. sifted powdered sugar
• 1 t. vanilla
• 2 1/4 c. flour
• 1/4 t. salt
• 3/4 c. chopped nuts

Cream butter, powdered sugar and vanilla. Incorporate the other ingredients one at a time. Refrigerate dough until firm (about an hour). Roll into 1-inch balls. Bake at 375 for 10 minutes. Put powdered sugar in a Ziploc bag and gently shake cookies in it to get a nice even coating of "snow." Place in mini cupcake wrappers/liners to give away or enjoy!

If Christmas had a taste, for me it would be the buttery and nutty flavor of these cookies! Technically, they are a Swedish tea cake, but our family appropriately called them snowballs, because that's what they looked like (plus, there's nothing really "cake" about them!). Good any time, but especially warm out of the oven with a fresh dusting of "snow." Lauren Greenlee

Fuzzy Tongue Chocolate Chip Cookies

To your favorite chocolate chip cookie recipe, add one teaspoon of each of these spices to the dry ingredients: cinnamon, ginger, nutmeg, allspice and cloves.

I recommend putting the spices in a container with a lid.  When the container is opened, all that wonderful scent comes rising out, and with each breath, you're reminded that it's Christmas. William Bartlett

Monster Cookies

• 1/2 c. butter
• 1 1/2 c. brown sugar
• 1 c. white sugar
• 3 eggs
• 1 t. vanilla
• 1 c. peanut butter
• 2 t. baking soda
• 4 1/2 c. quick oatmeal
• 6 oz. chocolate chips
• 6 oz. M&Ms
• (no flour)

Cream butter and sugars. Add eggs, vanilla and peanut butter. Mix well. Add baking soda and oatmeal. Mix together. Stir in remaining ingredients and shape into balls. Drop on ungreased cookie sheet. Bake at 350 for 8-10 minutes.

For some reason, we love to get this recipe out during the colder months. Maybe it's because we spend more time indoors then, or maybe it's because these cookies are so dense. Whatever the case, this cookie is a favorite in our household, and friends constantly ask for the recipe. Chocolate, peanut butter, oatmeal—what’s not to love? Kate Meadows

Evelyn's Ginger Snap Recipe 

• 3/4 c. butter or margarine, softened
• 2 c. white sugar
• 2 well-beaten eggs
• 1/2 c. molasses or sorghum
• 2 t. vinegar
• 3 3/4 c. flour
• 1/2 t. ground cinnamon
• 2 t. ground ginger
• 1/4 t. ground cloves

Cream together the butter and sugar. Stir in eggs, molasses and vinegar. Sift and add flour, ginger, baking soda, cinnamon and cloves. Let the dough stand at room temperature 15-30 minutes. Form the dough into ¾-inch balls. Bake on greased cookie sheet about 12 minutes at exactly 325 (too hot will cause the cookies to brown too much). The cookies are done when they have an even honey-brown color all over the surface. They will begin to swell at first as they get brown and will then begin to sink around the edges. Let them cool at least a minute or two before removing from the pan—then they will flatten out and crinkle like gingersnaps!

I love ginger snaps because of their delicious flavor and chewy goodness (they are soft and chewy, not crispy), but also because I have many fond memories baking them with my dear friend and mentor, Evelyn. I love favorite recipes among friends! Kristina Light

Gooey Butter Cookies

• 1 stick butter
• 1 egg
• 1/4 t. vanilla
• 8 oz. pkg. of cream cheese
• 1 box butter recipe yellow cake mix
• Powdered sugar

Beat butter, vanilla, egg and cream cheese until light and fluffy. Mix in dry cake mix. Chill 30 minutes. Drop dough by teaspoonfuls in bowl of powdered sugar; roll into balls. Bake on greased cookie sheet at 350 for 12 minutes or until golden brown.

This is my go-to cookie recipe. Simple, super easy and, best of all, yummy! Margaret Sarver

Special thanks to Hoffman Models for providing the talent, The Culinary Center of Kansas City for providing the kitchen, Kia Bondurant for taking the photos  and Cookies By Colleen for providing the cookies for the December cover and interior shots.