Cookies & Scones - SueBee Homemaker

Rhubarb Oatmeal Bars

Suebee Homemaker — Mon, 18 May 2026 11:00:00 +0000

These Rhubarb Oatmeal Bars are a perfect balance of tart rhubarb, sweet oats, and buttery crumb topping. Easy to make and packed with flavor, they’re a wholesome treat for breakfast, snacks, or dessert.

Sweet and Tart Rhubarb Bars

Growing up, we had a giant rhubarb patch that seemed to take over a corner of the backyard every spring. The minute those ruby-red stalks started popping up, we knew Mom’s rhubarb season had officially begun.

Mom could turn rhubarb into anything. Pies, jams, crisps, cakes — you name it, she made it. Now, whenever I bake with rhubarb, it’s like a little throwback to those sunny backyard days and Mom’s endless creativity with that magical plant that just kept growing.

More Delicious Rhubarb Recipes:

For more rhubarb recipes, try one of the following!

Why This Recipe Works:

Perfect balance of sweet and tart – the rhubarb gives a bright pop of flavor that pairs beautifully with the buttery oat crust.
Simple – they’re easy to make with simple ingredients, yet look and taste like something from a bakery.
Versatile – perfect for breakfast, dessert, or an afternoon snack.
Freeze well – so you can enjoy a taste of rhubarb season long after it’s gone.

What You’ll Need:

rhubarb
granulated sugar
lemon juice
cornstarch
oatmeal
all-purpose flour
brown sugar
baking soda
kosher salt
ground cinnamon
unsalted butter
vanilla extract

Instead of using rhubarb, you can use jam like we do in our Oatmeal Raspberry Jam Bars.

How to make Rhubarb Oatmeal Bars:

Step 1
Prep rhubarb. Discard leaves and both ends of rhubarb. Then cut in thin slices.

Step 2
Cook rhubarb mixture. Combine 4 cups of sliced rhubarb, granulated sugar, and fresh lemon juice in medium saucepan. Cook on medium for 6-7 minutes or until rhubarb is broken down, using a wooden spoon to stir frequently. Combine one tablespoon of cornstarch with one tablespoon of water in a small bowl – and add to pan to thicken. Simmer for another minute and then remove from heat.

You can add rhubarb mixture to a blender and puree until smooth or keep mixture chunky (although the rhubarb will be broken down).

Step 3
Make oatmeal crumble. In a mixing bowl, combine oatmeal, flour, brown sugar, baking soda, kosher salt, and ground cinnamon. Stir to combine.

Then add melted butter and vanilla and stir well.

Step 4
Assemble bars.

Preheat oven to 350-degrees F. Add a piece of parchment paper to a 9×13 inch pan.
Reserve about 1 cup of the oatmeal crumble and then press remaining mixture into the pan, distributing evenly to all sides.
Spread the rhubarb mixture over the oatmeal layer, smoothing evenly. Add the additional one cup of reserved sliced rhubarb over the cooked rhubarb layer.
Use your hands to sprinkle the remaining one cup of oatmeal crumble over the rhubarb layer.

Step 5
Bake rhubarb crumble bars. Bake rhubarb bars in preheated oven for about 30 minutes, or until bars are set.

Step 6
Cool bars. Let the rhubarbs set in pan for about 30 minutes. Then carefully remove using parchment paper as handles. Set bars on a wire cooling rack.

Step 7
Slice. Slice rhubarb oatmeal bars into 12 equal-sized squares.

How to store rhubarb bars:

Once your rhubarb oatmeal bars have cooled completely, cut them into squares and store them in an airtight container. They’ll stay fresh at room temperature for about 2 days, or you can keep them in the refrigerator for up to a week. If you like them a little firmer and chilled, the fridge is definitely the way to go!
To freeze, place the cooled bars in a single layer on a baking sheet and freeze until solid (about an hour). Then transfer them to a freezer-safe container or ziplock bag, separating layers with parchment paper to prevent sticking. They’ll keep well for up to 3 months.

How to freeze rhubarb (just the plant)

You can freeze the actual rhubarb too! Start by washing and trimming the stalks — remove any leaves (they’re toxic) and cut off the ends. Then slice the rhubarb into 1-inch pieces or whatever size you typically use for baking.
Blot dry with a paper towel to remove excess moisture. Spread the pieces out on a baking sheet lined with parchment paper and freeze until solid, about 1–2 hours. This step keeps the pieces from clumping together.
Once frozen, transfer the rhubarb to a freezer-safe bag or airtight container, label it with the date, and store it for up to a year. When you’re ready to use it, you can usually add it straight to your recipe frozen – no need to thaw unless your recipe specifically says otherwise!

Other Delicious Bar Recipes:

Looking for other delicious bar recipes? Look no further.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Rhubarb Oatmeal Bars

These Rhubarb Oatmeal Bars are a perfect balance of tart rhubarb, sweet oats, and buttery crumb topping. Easy to make and packed with flavor, they’re a wholesome treat for breakfast, snacks, or dessert.

Course Dessert

Cuisine American

Keyword rhubarb oatmeal bars

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 316kcal

Author Sue Ringsdorf

Ingredients

For the rhubarb filling:

5 cups rhubarb (about one pound) – sliced
1/2 cup granulated sugar (100 grams)
1 Tablespoon freshly squeezed lemon juice
2 Tablespoons cornstarch

For the oatmeal mixture:

1 ¾ cups all-purpose flour (210 grams)
1 ¾ cups old fashioned oatmeal (140 grams)
2/3 cup brown sugar (145 grams)
1 ¼ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 Tablespoon vanilla extract
13 Tablespoons unsalted butter – melted

Instructions

Prep rhubarb. Discard leaves and both ends of rhubarb. Then cut in thin slices.
Cook rhubarb mixture. Combine 4 cups of sliced rhubarb, granulated sugar, and fresh lemon juice in medium saucepan. Cook on medium for 6-7 minutes, using a wooden spoon to stir frequently. Combine two tablespoons of cornstarch with two tablespoons of water and add to pan to thicken. Simmer for another minute and then remove from heat.
You can add rhubarb mixture to a blender and puree until smooth or keep mixture chunky (although the rhubarb will be broken down).
5 cups rhubarb (about one pound), 1/2 cup granulated sugar (100 grams), 1 Tablespoon freshly squeezed lemon juice, 2 Tablespoons cornstarch
Make oatmeal crumble. In a mixing bowl, combine oatmeal, flour, brown sugar, baking soda, kosher salt, and ground cinnamon. Stir to combine.
Then add melted butter and vanilla and stir well.
1 ¾ cups all-purpose flour (210 grams), 1 ¾ cups old fashioned oatmeal (140 grams), 2/3 cup brown sugar (145 grams), 1 ¼ teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt, 13 Tablespoons unsalted butter, 1 Tablespoon vanilla extract
Assemble bars.
– Preheat oven to 350-degrees F. Add a piece of parchment paper to a 9×13 inch pan.
– Reserve about 1 cup of the oatmeal crumble and then press remaining mixture into the pan, distributing evenly to all sides.
– Spread the rhubarb mixture over the oatmeal layer, smoothing evenly. Add the additional one cup of reserved sliced rhubarb over the cooked rhubarb layer.
– Use your hands to sprinkle the remaining one cup of oatmeal crumble over the rhubarb layer.
Bake rhubarb crumble bars. Bake rhubarb bars in preheated oven for about 30 minutes, or until bars are set.
Cool bars. Let the rhubarbs set in pan for about 30 minutes. Then carefully remove using parchment paper as handles. Set bars on a wire cooling rack.
Slice. Slice rhubarb oatmeal bars into 12 equal-sized squares.

Notes

Once your rhubarb oatmeal bars have cooled completely, cut them into squares and store them in an airtight container. They’ll stay fresh at room temperature for about 2 days, or you can keep them in the refrigerator for up to a week. If you like them a little firmer and chilled, the fridge is definitely the way to go!
To freeze, place the cooled bars in a single layer on a baking sheet and freeze until solid (about an hour). Then transfer them to a freezer-safe container or ziplock bag, separating layers with parchment paper to prevent sticking. They’ll keep well for up to 3 months.

Nutrition

Oatmeal Iced Cookies

Suebee Homemaker — Fri, 05 Dec 2025 12:00:00 +0000

Oatmeal Iced Cookies are soft and tender in the center with perfectly chewy edges. Their craggy tops and sweet icing make them as beautiful as they are delicious!

Frosted Oatmeal Cookies

Y’all might recognize these cookies as a copycat to the famous Mother’s brand of iced oatmeal cookies. You may even remember eating them as a kid – if you are in my older generation camp. If you enjoy the package version, you’re gonna love this homemade version WAY MORE!

I’ve talked a lot about the oatmeal obsession we have in our home, thanks to my hubby. When we’re not eating oatmeal cookies, we’re enjoying Healthy Chocolate Granola, Healthy Oatmeal Breakfast Cookies, Peanut Butter and Jelly Overnight Oats, and Oatmeal Raspberry Jam Bars.

SO MUCH OATMEAL! Such little time to eat it all.

Reasons to love these cookies:

Perfect texture combo – soft in the center, chewy on the edges, and just the right bite.
That icing! – the sweet vanilla glaze takes them from simple to irresistible.
Nostalgic vibes – they feel like a homemade bakery treat from childhood.
Cozy flavor – warm oats and cinnamon pair beautifully with the sweet icing.
Pretty presentation – the craggy cookie tops and glossy icing look rustic and inviting.
Easy to make – no fancy steps, just classic baking.
Crowd-pleasers – perfect for holidays, bake sales, or coffee breaks.
Sturdy but soft – they travel well but still feel tender and fresh.

Ingredients Needed:

unsalted butter
sugars – a combo of dark brown sugar and granulated sugar
large eggs
pure maple syrup
vanilla extract
old fashioned oatmeal
all-purpose flour
baking soda
kosher salt
ground cinnamon
simple icing – combo of powdered sugar, milk, and vanilla extract

Light brown sugar has a mild caramel flavor and creates cookies that are lighter in color with slightly crisper edges. Dark brown sugar, on the other hand, contains more molasses, which gives cookies a deeper toffee-like flavor, a darker color, and a softer, chewier texture. Really, you can’t go wrong—it just depends on whether you’re after a subtle flavor or a bolder, cozier vibe.

Oatmeal cookies are some of our favorites, including our Mini Cranberry Oatmeal Cookies, classic Oatmeal Chocolate Chip Cookies, and a holiday favorite, these White Chocolate Cranberry Oatmeal Cookies.

How to make Oatmeal Iced Cookies:

Step 1
Pulse the old fashioned oatmeal. To a food processor, add the old fashioned oatmeal. Pulse for a few seconds or until some of the oatmeal is still in tact but some is crumbs.

Step 2
Mix the wet Ingredients. In the bowl of a large standing mixer, combine the softened butter and both sugars and mix until creamy. Add the eggs, maple syrup, and vanilla – and mix well.

Step 3
Add dry to wet. Add the dry ingredients – the processed oatmeal, all-purpose flour, baking soda, kosher salt, and cinnamon.

Step 4
Roll into balls. Roll the dough into about 32 balls (small – about two tablespoons). The dough may be sticky, so you can chill it for 20 mins or so, or use cold water on your hands to help roll.

Step 5
Chill cookie balls. Cover the pan of cookie balls and chill in your refrigerator for at least two hours or overnight.

Step 6
Bake. Place 8 cookie balls (spread evenly apart) on prepared baking sheet and bake in a preheated 350 degree oven for about 10 minutes, or until the cookies are fairly brown on top. You want the cookies to be firm and easy to handle.

Step 7
Cool. Let the cookies sit on baking sheets for a few minutes before transferring to wire cooling racks. Let cookies cool completely.

Step 8
Make icing. In a small mixing bowl, make the icing by combining the powdered sugar, vanilla, and milk. Check consistency. It should be thick but stir-able. You may need to adjust ingredients as needed (more powdered sugar to make it thicker, more milk to make it thinner).

Step 9
Dip cookies. Take the completely cooled cookies and dip them in the icing. Don’t push or turn, just dip and pull straight out. The icing should set and make the prettiest little “snowflake” design on top, if dipped properly.

Step 10
Let icing harden. Keep the cookies on the cooling racks to let the icing harden. It shouldn’t take more than a couple of hours for it to firm. up. Then you can stack and store them.

Store cookies in an airtight counter on your countertop for 4-5 days. Then freeze for best results. You can stack and store or freeze these oatmeal cookies after the icing hardens.

Recipe FAQs:

How long do I bake these cookies?

All ovens vary greatly, so keep that in mind. You want these cookies to be quite firm so they can be properly dipped in the icing.

How do I get the right consistency when making the icing?

Make sure you measure the ingredients VERY carefully. If the icing is too thick or thin, you can fix it. If it’s too thick, add a few drops of milk. If the icing is too thin, add a bit of powdered sugar.

Does the icing harden enough to stack?

Yes, the icing will harden. Leave them sit on the cooling racks until it sets up completely.

Can you freeze Iced Oatmeal Cookies?

These cookies freeze beautifully (with the icing!) and will keep well in an airtight container for up to three months.

Expert Tips:

Use “almost” room temperature butter for better creaming of the butter and sugar. The butter should still be cool to the touch.
Carefully measure the flour using the spoon and sweep method or use a digital thermometer (preferred). Makes a huge difference when baking!
Chill the cookie dough for at least two hours before baking. This helps the cookies from over spreading.
If your cookies are spreading too much while baking, you can remove the pan, fix the edges with a spoon, and place back in the oven.
Let cookies cool slightly before moving them to cooling racks.

Let’s bake cookies!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Oatmeal Iced Cookies Recipe

Oatmeal Iced Cookies are soft and tender in the center with perfectly chewy edges. Their craggy tops and sweet icing make them as beautiful as they are delicious!

Course Dessert

Cuisine American

Keyword homemade oatmeal cookies, oatmeal iced cookies

Prep Time 25

Cook Time 13

Total Time 38

Servings cookies

Calories 163kcal

Author Sue Ringsdorf

Ingredients

Wet ingredients:

1 cup unsalted butter – at room temperature
1 cup dark brown sugar (220 grams) – or use light brown sugar
1/2 cup granulated sugar (100 grams)
2 large eggs – at room temp
1 Tablespoon pure maple syrup
2 teaspoons vanilla extract – I like Watkin's brand

Dry ingredients:

2 cups old fashioned oatmeal (170 grams)
2 ¼ cups all-purpose flour (270 grams)
2 Tablespoons all-purpose flour (15 grams)
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons cinnamon

For the icing:

1 ½ cup powdered sugar (180 grams)
1 teaspoon vanilla extract
1½ Tablespoons milk – or more, to desired consistency

Instructions

Pulse the old fashioned oatmeal. To a food processor, add the old fashioned oatmeal. Pulse for a few seconds or until some of the oatmeal is still in tact but some is crumbs.
Mix the wet Ingredients. In the bowl of a large standing mixer, combine the softened butter and both sugars and mix until creamy. Add the eggs, maple syrup, and vanilla – and mix well.
1 cup unsalted butter, 1/2 cup granulated sugar (100 grams), 1 cup dark brown sugar (220 grams), 2 large eggs, 1 Tablespoon pure maple syrup, 2 teaspoons vanilla extract
Add dry to wet. Add the dry ingredients – the processed oatmeal, all-purpose flour, baking soda, kosher salt, and cinnamon.
2 cups old fashioned oatmeal (170 grams), 2 ¼ cups all-purpose flour (270 grams), 2 Tablespoons all-purpose flour (15 grams) 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoons cinnamon
Roll into balls. Roll the dough into about 32 balls (small – about two tablespoons). The dough may be sticky, so you can chill it for 20 mins or so, or use cold water on your hands to help roll.
Chill cookie balls. Cover the pan of cookie balls and chill in your refrigerator for at least two hours or overnight.
Bake. Place 8 cookie balls (spread evenly apart) on prepared baking sheet and bake in a preheated 350 degree oven for about 10 minutes, or until the cookies are fairly brown on top. You want the cookies to be firm and easy to handle.
Cool. Let the cookies sit on baking sheets for a few minutes before transferring to wire cooling racks. Let cookies cool completely.
Make icing. In a small mixing bowl, make the icing by combining the powdered sugar, vanilla, and milk. Check consistency. It should be thick but stir-able. You may need to adjust ingredients as needed (more powdered sugar to make it thicker, more milk to make it thinner).
1 ½ cup powdered sugar (180 grams), 1 teaspoon vanilla extract, 1½ Tablespoons milk
Dip cookies. Take the completely cooled cookies and dip them in the icing. Don’t push or turn, just dip and pull straight out. The icing should set and make the prettiest little “snowflake” design on top, if dipped properly.
Let icing harden. Keep the cookies on the cooling racks to let the icing harden. It shouldn’t take more than a couple of hours for it to firm. up. Then you can stack and store them.

Notes

If you measure the ingredients properly, these cookies will bake up beautifully. But if you notice the cookies spreading too much, you can remove the pan toward the end of baking time, fix the edges with a spoon, and place back in the oven.
You can sub light brown sugar for the dark brown sugar, if desired. Light brown sugar has less molasses, giving cookies a lighter color and mild caramel flavor, while dark brown sugar has more molasses, creating a richer taste, darker color, and chewier texture.
Store set cookies (after icing hardens) in an airtight counter on your countertop for 4-5 days. Then freeze for best results. You can stack and store or freeze these oatmeal cookies after the icing hardens.

Nutrition

Peppermint Mocha Cookies

Suebee Homemaker — Thu, 04 Dec 2025 12:00:00 +0000

You know it’s Christmas time when Peppermint Mocha Cookies are baking in the oven. These simple chocolate cookies are made festive by dipping them in white chocolate and then adding peppermint sprinkles. So easy and SO delicious!

Tis the season for Holiday Cookie Platters! We love including Soft and Chewy Gingersnap Cookies, Frosted Sugar Cookie Bars, the Best Snickerdoodle Scones, and some Easy Homemade Toffee!

Mocha Cookies

Peppermint mocha is the epitome of Christmas treats. Chocolate plus coffee plus candy canes equals cookie perfection. THIS one will always be one of my favorite holiday cookies FOR SURE.

Adding espresso powder to the chocolate cookie base is what creates the most delicious mocha flavor. If you’re a coffee lover like we are, you’re going to be thrilled with these holiday treats!

Why we Love These Cookies:

These holiday cookies taste like brownies. Soft, fudgy, and super chocolatey – with a hint of coffee.
The combo of dark chocolate plus white chocolate is pure heaven.
They totally LOOK like Christmas with the peppermint crunch on top!
They make great gifts. Just wrap some cookies in some pretty wrapping or cellophane and tie a ribbon around the package.

Ingredients Used:

Wet Ingredients – Butter, sugars, eggs, and vanilla.
Dry Ingredients – Flour, cocoa powder, espresso powder, baking soda, and salt.
Dark Chocolate Chips – I love dark chocolate, but you could use semi-sweet chips as well.
White Chocolate – I used Ghirardelli melting wafers, but any white chocolate works.
Peppermint Sprinkles – You can make your own by crushing candy canes, or buy it in the sprinkle section of the store.

How to make Peppermint Mocha Cookies:

Step 1
Make the cookie dough. In the bowl of a large stand mixer, combine the butter and both sugars. Use paddle attachment and mix on low speed until creamy, scraping down the sides of the bowl as needed. Then add the remaining wet ingredients – the egg and vanilla extract.

Step 2
Add dry ingredients. Add in the flour, cocoa powder, espresso powder, baking soda, and salt. Mix until just combined. Then add the dark chocolate chips and stir with a large spoon or rubber scraper.

Step 3
Chill dough. Roll the cookie dough into cookie balls. You may need to use some cold water on your hands to prevent the dough from sticking to your hands. Place dough balls on a pan lined with parchment paper. Cover and store in the refrigerator to chill for at least two hours or overnight.

Step 4
Bake. Place six cookie dough balls on baking sheet, spacing a few inches apart. Bake in a preheated 350 degree oven for 9-10 minutes or so.

Step 5
Cool. Let the cookies sit on the baking sheet for a few minutes, and then remove the cookies to a cooling rack. Let them cool completely.

Step 6
Add white chocolate and peppermint sprinkles. Melt the white chocolate in the microwave at 50% power. Use a spoon to spread the white chocolate on half of the cookies followed by a sprinkle of peppermint crystals, and set aside on a baking sheet.

Step 7
Add to party platters. Add these cookies to your holiday party platters! These will be a huge hit!

Expert Tips:

Use softened butter and room temperature eggs when mixing the cookie dough.
Refrigerate the dough for a couple of hours before baking.
Be sure to microwave the melting wafers at 50% power to avoid burning it.
Add the sprinkles to the cookies as soon as you dip them in the chocolate, to ensure that they stick. The chocolate dries quickly!

Storing and Freezing:

Storing – Store these cookies in an airtight container on your countertop for 3-4 days.
Freezing – These cookies freeze well for up to three months. Make sure you use airtight containers or freezer bags.

Other Holiday Cookies:

You can freeze almost any of my holiday cookies. Plan ahead, freeze, and then assemble some impressive platters for your parties!

Looking for more peppermint flavors? Try our Peppermint Stick Ice Cream or Candy Cane Pie!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Peppermint Mocha Cookies Recipe

You know it's Christmas time when Peppermint Mocha Cookies are baking in the oven. These simple chocolate cookies are made festive by dipping them in white chocolate and then adding peppermint sprinkles. So easy and SO delicious!

Course Dessert

Cuisine American

Keyword Christmas cookies, peppermint mocha cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 289kcal

Author Sue Ringsdorf

Ingredients

wet ingredients:

1/2 cup unsalted butter – softened to room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs – at room temp
1 Tablespoon vanilla

dry ingredients:

1 3/4 cups all-purpose flour – or 210 grams
1/2 cup unsweetened cocoa powder – 41 grams
2 teaspoons espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips

topping:

10 oz. white chocolate melting wafers – I use Ghirardelli
peppermint crunch sprinkles – I use Wilton

Instructions

Mix wet ingredients. Cream the butter and sugars together with a hand mixer (or use a stand mixer). Then add the remaining wet ingredients – the egg and vanilla extract
1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1 Tablespoon vanilla
Add dry ingredients. Add in the flour, cocoa powder, espresso powder, baking soda, and salt. Mix until just combined. Then add the dark chocolate chips and stir.
1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons espresso powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup dark chocolate chips
Chill dough. Place the dough in the refrigerator to chill for at least two hours. It’s ok to store the dough overnight as well.
Roll into cookie balls. Roll the cookie dough into approximately 18 balls. You may need to use some cold water on your hands to prevent the dough from sticking to your hands.
Bake. Bake in a preheated 350 degree oven for 9-10 minutes or so.
Cool. Let the cookies sit on the baking sheet for a few minutes, and then remove the cookies to a cooling rack. Let them cool completely.
Add white chocolate and peppermint sprinkles. Melt the white chocolate in the microwave at 50% power. Use a spoon to spread the white chocolate on half of each cookie plus a sprinkle of peppermint sprinkles. Set cookies on a baking sheet.
10 oz. white chocolate melting wafers, peppermint crunch sprinkles
Add to party platters. Add these cookies to your holiday party platters! These will be a huge hit!

Notes

Use softened butter and room temperature eggs when mixing the cookie dough.
Refrigerate the dough for a couple of hours before baking.
Be sure to microwave the melting wafers at 50% power to avoid burning it.
Add the sprinkles to the cookies as soon as you dip them in the chocolate, to ensure that they stick. The chocolate dries quickly!

Nutrition

Peanut Butter Chip Cookies

Suebee Homemaker — Wed, 03 Dec 2025 12:00:00 +0000

These Peanut Butter Chip Cookies are soft, chewy, and filled with rich peanut butter flavor in every bite. With just a handful of simple ingredients, this recipe is easy enough for even a beginner baker—and perfect for sharing with friends!

Chewy Peanut Butter Cookies

I grew up eating my mom’s Best Ever Peanut Butter Cookies – really the best ever! So these are just a simple spin on those with some peanut butter chips added in. Peanut butter on peanut butter for the win!

Since peanut butter cookies were my dad’s absolute favorite (baked extra dark and crisp!), I can’t help but to think of him when I make any sort of cookies with peanut butter. If you have dogs, you may also like our Paw Print Cookies (made in honor of our sweet Theo).

Why This Recipe Works:

The flavor combo – Sweet, nutty peanut butter chips melt into every bite, giving that classic peanut butter taste we can’t get enough of.
Perfect texture – Soft and chewy centers with just the right hint of crisp edges make these peanut butter cookies irresistible.
Easy to make – No fancy ingredients or techniques—just a quick, homemade cookie everyone loves.
Crowd-pleasing – Whether you’re baking for family, friends, or a cookie exchange, these peanut butter chip cookies are always a hit.
Great for any occasion – From weeknight cravings to holiday platters, they fit right in.

What You’ll Need:

Unsalted Butter
Sugars – granulated sugar and brown sugar
Peanut Butter
Egg
Vanilla Extract
All-purpose Flour
Baking Powder
Baking Soda
Kosher Salt
Peanut Butter Chips

How to make Peanut Butter Chip Cookies:

Step 1
Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and both sugars. Run mixer on low and mix until smooth and creamy. Then add the egg, vanilla extract, and peanut butter – and mix again.

Step 2
Add dry ingredients. Add the dry ingredients to the mixer – flour, baking powder, baking soda, and kosher salt. Mix again until just combined.

Step 3
Stir in peanut butter chips. Add peanut butter chips and use a large spoon to stir them into the cookie dough. (I reserved a few for the top of the cookie balls.)

Step 4
Form cookie balls. Use a three tablespoon cookie scoop to form about 15 equal-sized cookie balls. Place on a baking sheet lined with parchment paper.

Step 5
Chill cookie dough. Cover cookie balls with foil and refrigerate dough for at least two hours, or overnight.

Step 6
Bake cookies. Preheat oven to 350 degrees. Place six cookie balls on a parchment lined baking sheet, spacing them evenly apart. Bake in preheated oven for 12-14 minutes or until done to your liking.

Step 7
Cool. Let baked cookies set on baking sheet for 5-6 minutes before gently transferring to a wire cooling rack. Repeat with remaining cookies.

We love these with a large glass of milk (for dunking) or a cup of Toddy Cold Brew Coffee!

Storing and Freezing:

Store leftover cookies in an airtight container on your countertop for 4-5 days. After that, I recommend placing the cookies in a freezer bag for up to three months.
You can also freeze the cookie dough balls. Place dough on a parchment lined baking sheet, freeze for 30 minutes, then remove and add to a freezer bag and freeze.

Recipe FAQs:

Can I use natural peanut butter in these cookies?

It’s best to use regular creamy peanut butter (like Jif or Skippy) since natural peanut butter can make the dough too oily and cause spreading.

Can I swap the peanut butter chips for another kind?

Yes, chocolate chips (dark or semi-sweet), white chocolate chips, or butterscotch chips all work well.

How do I measure the flour accurately?

Either spoon the flour into a measuring cup and level off top or use a digital scale to weigh the flour in grams.

Other Delicious Cookie Recipes:

We’re cookie monsters at our home. How about you?

Cookie Baking Tools: (affiliate links)

xoxo ~Sue

Peanut Butter Chip Cookies Recipe

These Peanut Butter Chip Cookies are soft, chewy, and filled with rich peanut butter flavor in every bite. With just a handful of simple ingredients, this recipe is easy enough for even a beginner baker—and perfect for sharing with friends!

Course Cookies, Dessert

Cuisine American

Keyword peanut butter chip cookies, peanut butter cookies

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 210kcal

Author Sue Ringsdorf

Ingredients

1/2 cup unsalted butter – softened to room temperature
1/2 cup light brown sugar (110 grams)
1/2 cup granulated sugar (100 grams)
1/2 cup creamy peanut butter
1 large egg – at room temperature
2 teaspoons vanilla extract
1 ½ cups all-purpose flour (180 grams)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup peanut butter chips – plus more for topping

Instructions

Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and both sugars. Run mixer on low and mix until smooth and creamy. Then add the egg, vanilla extract, and peanut butter – and mix again.
1/2 cup unsalted butter, 1/2 cup light brown sugar (110 grams), 1/2 cup granulated sugar (100 grams), 1 large egg, 2 teaspoons vanilla extract, 1/2 cup creamy peanut butter
Add dry ingredients. Add the dry ingredients to the mixer – flour, baking powder, baking soda, and kosher salt. Mix again until just combined.
1 ½ cups all-purpose flour (180 grams), 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
Stir in peanut butter chips. Add peanut butter chips and use a large spoon to stir them into the cookie dough. (I reserved a few for the top of the cookie balls.)
1 cup peanut butter chips
Form cookie balls. Use a three tablespoon cookie scoop to form about 15 equal-sized cookie balls. Place on a baking sheet lined with parchment paper.
Chill cookie dough. Cover cookie balls with foil and refrigerate dough for at least two hours, or overnight.
Bake cookies. Preheat oven to 350 degrees. Place six cookie balls on a parchment lined baking sheet, spacing them evenly apart. Bake in preheated oven for 12-14 minutes or until done to your liking.
Cool. Let baked cookies set on baking sheet for 5-6 minutes before gently transferring to a wire cooling rack. Repeat with remaining cookies.

Notes

We love these with a large glass of milk (for dunking) or a cup of Toddy Cold Brew Coffee!
Store leftover cookies in an airtight container on your countertop for 4-5 days. After that, I recommend placing the cookies in a freezer bag for up to three months.
You can also freeze the cookie dough balls. Place dough balls on a parchment lined baking sheet, freeze for 30 minutes, then remove and add to a freezer bag and freeze.

Nutrition

Soft Frosted Sugar Cookies

Suebee Homemaker — Tue, 02 Dec 2025 12:00:00 +0000

These Soft Frosted Sugar Cookies are bakery-style perfection – pillowy, buttery cookies topped with buttercream frosting and colorful sprinkles. This classic recipe is perfect for any holiday or celebration and will become your go-to cookie. Seriously the BEST!

Lofthouse-Style Sugar Cookies

Are you familiar with Lofthouse-style sugar cookies? Those super-soft, thick, cake-like sugar cookies you usually find in clear plastic clamshell containers at the grocery store bakery. I’ve seen them at many gatherings because they are super easy to pick up for last-minute gatherings.

This copycat version is similar but way better. These are a mishmash of Loft-Style cookies and regular sugar cookies (that are less cakey). I love that these cookies don’t overspread in the oven, aren’t crazy thick, and are rich and buttery too.

These cookies are so many things.

super soft
thick and buttery
with the perfect buttercream frosting!

What You’ll Need:

For the cookies:

Unsalted Butter
Granulated Sugar
Egg
Vanilla Extract
Canola Oil
Flour
Baking Soda
Cornstarch
Kosher Salt

For the buttercream:

Unsalted Butter
Powdered Sugar
Vanilla Extract
Milk

How to make Soft Frosted Sugar Cookies:

Step 1
Cream the butter and sugar. In a large standing mixer, combine the softened butter and sugar together until very creamy, about one minute.

Step 2
Add wet ingredients. Then add the room temperature egg, canola oil, and vanilla, and mix well.

Step 3
Add the dry ingredients. Then add the dry ingredients – the flour, baking soda, cornstarch, and salt. Mix until just combined. Don’t over-mix.

Step 4
Form cookie balls. Use a three tablespoon (or smaller if you prefer) cookie scoop to form dough into approximately 14 cookie balls and place on a parchment lined pan.

Step 5
Chill dough. Cover the pan with foil and store in the refrigerator for at least two hours, or overnight.

Step 6
Bake cookies. Preheat oven to 350 degrees. Prepare baking sheet with parchment paper. Place about 6 cookie dough balls on a pan at a time. Bake for approximately 10-12 minutes (or until done to your liking), and then repeat for the remaining cookies.

Step 7
Cool. Let the cookies rest on the baking sheet for a few minutes before carefully removing to a wire cooling rack.

Step 8
Make the icing. Use a hand mixer or standing mixer to cream the softened butter. Then add the powered sugar, vanilla extract, and one tablespoon of milk. Mix again and then add additional milk as needed to get a nice smooth consistency. (You may need more powdered sugar if it’s too thin, or more milk if it’s too thick.)

Step 9
Decorate cookies. Divide the icing into separate bowls – I usually use 2-3 colors. Then add the food coloring according to what colors you prefer. Use a spoon to spread buttercream frosting on each cookie and add sprinkles as desired.

I’m not so much into fancy decorating so I keep this part pretty minimal. But if that’s your thing, go for it!

Storing and Freezing:

Store soft sugar cookies in an airtight container at room temperature for up to 3–4 days. If stacking cookies, place parchment paper between layers to prevent sticking.

To freeze baked cookies, let them cool completely, then place them in a single layer on a baking sheet and freeze for 1–2 hours. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper. They can last up to 3 months. When ready to eat, thaw at room temperature and frost as usual.

For frosted cookies, place them on a baking sheet and freeze until the frosting is firm, then carefully stack them with parchment paper in between. Thaw at room temperature before serving, and your cookies will stay soft and delicious, with sprinkles and decorations intact.

Recipe FAQs:

What if my cookies spread too thin?

Butter too warm or melted – If the butter is too soft when mixing, the dough can get greasy and spread quickly in the oven.
Not enough flour – A low flour-to-fat ratio leads to weak structure and excess spreading.
Baking sheet too hot – If you reuse a warm pan, the dough starts melting before it sets.
Oven temperature too low – If the oven isn’t hot enough, the butter melts before the cookie structure sets.

How do you store sugar cookies?

It’s best to store these on your counter in an airtight container. You can also store them in the freezer, but make sure you use parchment paper in between the cookies to prevent them from sticking together.

Can you freeze sugar cookies?

Yes, these sugar cookies can be frozen. For best results, freeze them before you add the icing. But you can freeze them after icing, and simply add layers of parchment paper in between the cookies to prevent sticking. You can also freeze the cookie balls, and just remove and bake the cookies fresh.

What kind of flour should I use?

All-purpose flour works best for soft sugar cookies. Be sure to measure accurately by weighing the flour or spooning it into the cup and leveling it, rather than scooping directly from the bag.

Other Sugar Cookie Recipes:

We love sugar cookies and if you’re like us, you’re going to want to try some variations.

Cookie Baking Tools: (affiliate links)

xoxo ~Sue

Soft Frosted Sugar Cookies Recipe

These Soft Frosted Sugar Cookies are bakery-style perfection – pillowy, buttery cookies topped with buttercream frosting and colorful sprinkles. This classic recipe is perfect for any holiday or celebration and will become your go-to cookie. Seriously the BEST!

Course Dessert

Cuisine American

Keyword holiday sugar cookies, powdered sugar icing, soft sugar cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 362kcal

Author Sue Ringsdorf

Ingredients

For the cookies:

1/2 cup unsalted butter – softened to room temperature
1 ¼ cup white sugar (250 grams)
1 large egg – at room temp
3 Tablespoons canola oil
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour (270 grams)
1 teaspoon baking soda
1 Tablespoon cornstarch
1/2 teaspoon kosher salt

For the buttercream

1/2 cup unsalted butter – softened to room temperature
2 cups powdered sugar (240 grams)
2 teaspoons vanilla extract
1-2 Tablespoons milk

Instructions

Cream the butter and sugar. In a large standing mixer, combine the softened butter and sugar together until very creamy, about one minute.
1/2 cup unsalted butter, 1 ¼ cup white sugar (250 grams)
Add wet ingredients. Then add the room temperature egg, canola oil, and vanilla, and mix well.
1 large egg, 3 Tablespoons canola oil, 2 teaspoons vanilla extract
Add the dry ingredients. Then add the dry ingredients – the flour, baking soda, cornstarch, and salt. Mix until just combined. Don’t over-mix.
2 ¼ cups all-purpose flour (270 grams), 1 teaspoon baking soda, 1 Tablespoon cornstarch, 1/2 teaspoon kosher salt
Form cookie balls. Use a three tablespoon (or smaller if preferred) cookie scoop to form dough into approximately 14 cookie balls and place on a parchment lined pan.
Chill dough. Cover the pan with foil and store in the refrigerator for at least two hours, or overnight.
Bake cookies. Preheat oven to 350 degrees. Prepare baking sheet with parchment paper. Place about 6 cookie dough balls on a pan at a time. Bake for approximately 10-12 minutes (or until done to your liking), and then repeat for the remaining cookies.
Cool. Let the cookies rest on the baking sheet for a few minutes before carefully removing to a wire cooling rack.
Make the icing. Use a hand mixer or standing mixer to cream the softened butter. Then add the powered sugar, vanilla extract, and one tablespoon of milk. Mix again and then add additional milk as needed to get a nice smooth consistency. (You may need more powdered sugar if it’s too thin, or more milk if it’s too thick.)
1/2 cup unsalted butter, 2 cups powdered sugar (240 grams), 2 teaspoons vanilla extract, 1-2 Tablespoons milk
Decorate cookies. Divide the icing into separate bowls – I usually use 2-3 colors. Then add the food coloring according to what colors you prefer. Use a spoon to spread buttercream frosting on each cookie and add sprinkles as desired.

Notes

Store soft sugar cookies in an airtight container at room temperature for up to 3–4 days. If stacking cookies, place parchment paper between layers to prevent sticking.
To freeze baked cookies, let them cool completely, then place them in a single layer on a baking sheet and freeze for 1–2 hours. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper. They can last up to 3 months. When ready to eat, thaw at room temperature and frost as usual.

Nutrition

Chocolate Marshmallow Cookies

Suebee Homemaker — Mon, 01 Dec 2025 12:00:00 +0000

Chocolate Marshmallow Cookies combine chewy chocolate cookies with melty marshmallow centers for an irresistible treat. Each bite has a soft brownie-like texture and fluffy marshmallows topped with even more chocolate!

Marshmallow Cookies

While I’m not a huge marshmallow gal (especially not plain), I enjoy them in moderation. But let me tell you something – they are PERFECTION in these cookies.

We grew up filling up our hot cocoa mugs with mini marshmallows. Remember those colorful ones? Now I’m more of a full mug of hot cocoa with a shot of Baileys.

If you’re looking for more recipes with marshmallows, try our S’mores Cookie Bars or S’mores Ice Cream!

Why This Recipe Works:

SIMPLE TO MAKE – These chocolate marshmallow cookies are simple to make. Make the dough ahead of time, bake, add marshmallows, and then drizzle the chocolate. EASY!
VISUAL APPEAL – The white marshmallow peeking through dark chocolate dough looks bakery-worthy without much effort. Your guests will love them!
SOFT TEXTURE – Soft, chewy chocolate cookie meets gooey, slightly melted marshmallow for that perfect bite.
FUN HOLIDAY TREAT – Chocolate marshmallow cookies make a fun holiday treat because they’re cozy, festive (try adding holiday sprinkles on top!), and full of sweet surprises. The gooey marshmallow center and rich chocolate cookie are perfect for gifting, sharing, or enjoying with a cup of hot cocoa.

What You’ll Need:

Unsalted Butter
Sugar – a combo of granulated sugar and brown sugar
Large Eggs
Vanilla Extract
All-Purpose Flour
Cocoa Powder
Baking Soda
Kosher Salt
Espresso Powder (optional)
Large Marshmallows
Chocolate Baking Bar (we used semi-sweet)

How to make Chocolate Marshmallow Cookies:

Step 1
Combine wet ingredients. In a large stand mixer using a paddle attachment, cream the butter and sugars together on low speed. Then add the eggs and vanilla, and mix again, scraping down the sides of the bowl as you go.

Step 2
Add dry ingredients. Add the flour, cocoa powder, espresso powder (optional), baking soda, and salt. Mix until just combined.

Step 3
Chill dough. Use a cookie scoop to form 16 equal balls. Chill cookie balls (covered) in the refrigerator for at least two hours, or overnight.

Step 4
Bake. Preheat oven to 350 degrees F. Place six cookie balls on a baking sheet lined with parchment paper (spaced a few inches apart). Bake for seven minutes. Remove pan and place a large marshmallow on the center of each par-baked cookie. Then bake again for two minutes. Remove cookies and press marshmallow down slightly. Let cookies sit on pans for 5-7 minutes.

Repeat process with remaining cookies.

Step 5
Cool cookies. Carefully transfer cookies to wire racks to cool completely.

Step 6
Melt chocolate. Add chopped chocolate to a saucepan with a pat of butter. Melt over medium heat until creamy. Pour chocolate into a small measuring cup.

Step 7
Add chocolate to cookies. Then pour chocolate over marshmallows and top with some mini chocolate chips (or sprinkles, nuts, or another addition of choice). Let chocolate set before storing.

NOTE: You can completely cover the marshmallow so it’s a “surprise” in each cookie. Or drizzle it so the marshmallow is partially visible like I did.

Store and Freezing:

Store chocolate marshmallow cookies in an airtight container at room temperature for up to 4 days; place parchment between layers to keep marshmallows from sticking.

Freeze dough balls (without marshmallows and chocolate topping) for up to 3 months. Bake from frozen and add marshmallows partway through baking.

Recipe FAQs:

Do I need to chill the dough?

Chilling the dough for a couple of hours helps the cookies hold their shape and enhances the flavor.

When do I need to add the marshmallows?

Add marshmallows during the last couple minutes of baking so they melt slightly without disappearing into the cookie.

Should I use mini marshmallows or large ones?

We use large marshmallows for this recipe, but you could use several mini ones instead.

What kind of chocolate should I use in the dough?

Unsweetened cocoa powder adds a rich chocolate flavor, and you can mix in chocolate chips for extra decadence.

Other Delicious Cookie Recipes:

Planning a holiday gathering? Try a few of the following cookie recipes and arrange them on a platter for parties!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chocolate Marshmallow Cookies Recipe

Chocolate Marshmallow Cookies combine chewy chocolate cookies with melty marshmallow centers for an irresistible treat. Each bite has a soft brownie-like texture and fluffy marshmallows topped with even more chocolate!

Course Cookies, Dessert

Cuisine American

Keyword chocolate marshmallow cookies

Prep Time 20

Cook Time 9

Total Time 29

Servings cookies

Calories 315kcal

Author Sue Ringsdorf

Ingredients

1/2 cup unsalted butter – softened to room temperature
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (110 grams)
2 large eggs – at room temperature
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 ¾ cup all-purpose flour (210 grams)
2 Tablespoons all-purpose flour (15 grams)
1/2 cup unsweetened cocoa powder (41 grams)
1 teaspoon baking soda
1/2 teaspoon kosher salt
16 large marshmallows
6 oz. semi-sweet chocolate bar

Instructions

Combine wet ingredients. In a large stand mixer using a paddle attachment, cream the butter and sugars together on low speed. Then add the eggs and vanilla, and mix again, scraping down the sides of the bowl as you go.
1/2 cup unsalted butter, 1/2 cup granulated sugar (100 grams), 1/2 cup brown sugar (110 grams), 2 large eggs, 2 teaspoons vanilla extract
Add dry ingredients. Add the flour, cocoa powder, espresso powder (optional), baking soda, and salt. Mix until just combined.
1 ¾ cup all-purpose flour (210 grams), 2 Tablespoons all-purpose flour (15 grams), 1/2 cup unsweetened cocoa powder (41 grams), 1 teaspoon espresso powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
Chill dough. Use a cookie scoop to form 16 equal balls. Chill cookie balls (covered) in the refrigerator for at least two hours, or overnight.
Bake. Preheat oven to 350 degrees F. Place six cookie balls on a baking sheet lined with parchment paper (spaced a few inches apart). Bake for seven minutes. Remove pan and place a large marshmallow on the center of each par-baked cookie. Then bake again for two minutes. Remove cookies and press marshmallow down slightly. Let cookies sit on pans for 5-7 minutes.
Repeat process with remaining cookies.
16 large marshmallows
Cool cookies. Carefully transfer cookies to wire racks to cool completely.
Melt chocolate. Add chopped chocolate to a saucepan with a pat of butter. Melt over medium heat until creamy. Pour chocolate into a small measuring cup.
Add chocolate to cookies. Then pour chocolate over marshmallows and top with some mini chocolate chips (or sprinkles, nuts, or another addition of choice). Let chocolate set before storing.
NOTE: You can completely cover the marshmallow so it’s a “surprise” in each cookie. Or drizzle it so the marshmallow is partially visible like I did.
6 oz. semi-sweet chocolate bar

Notes

Store chocolate marshmallow cookies in an airtight container at room temperature for up to 4 days; place parchment between layers to keep marshmallows from sticking.
Freeze dough balls (without marshmallows and chocolate topping) for up to 3 months. Bake from frozen and add marshmallows partway through baking.

Nutrition

Easy Frankenstein Cookies

Suebee Homemaker — Mon, 20 Oct 2025 11:00:00 +0000

Whip up these Easy Frankenstein Cookies for a fun and spooky Halloween treat! Soft, colorful, and decorated with candy eyes and chocolate drizzle, they’re perfect for parties, school events, or a fun baking day at home!

Spooky Halloween Cookies

For us, Halloween is just as much about fun and creativity as it is about scares, so we love leaning into the cutesy side of decorating. Instead of eerie ghosts and gory monsters, our cookies and treats are full of bright colors, silly faces, and playful designs that make everyone smile.

Think candy-eyed Frankenstein cookies, pumpkin faces with cheerful grins, and little witch hats with sparkly frosting — it’s all about whimsy and laughter rather than frights. Boring? Maybe—but we’d rather be cutesy than creepy any day!

Prefer chocolate over these classic cut-out sugar cookies? Try our Chocolate Cut-Out Cookies next! You can even get creative with other shapes like bats, ghosts, pumpkins, etc.

Why we LOVE Frankenstein Cookies:

Festive & Fun – They instantly bring Halloween spirit to the table.
Soft and Delish – These soft Frankenstein cookies are soft and oh-so-delish!
Kid-Friendly – Little hands love helping decorate these silly monsters. They don’t have to be perfect to be yummy.
Party-Perfect – Ideal for school events and Halloween gatherings.
Customizable – Mix up the colors, candies, or cookie base to make them your own.
Frosting is 10/10 – We’re not a huge fan of royal icing. The taste of this simple powdered sugar frosting is way better, trust me.

What You’ll Need:

wet ingredients – unsalted butter, sugar, eggs, vanilla extract
dry ingredients – all-purpose flour, baking soda, cream of tartar, kosher salt
icing ingredients – butter, half and half, vanilla extract, powdered sugar
other – food coloring, candy eyes, chocolate bar, chocolate sprinkles

How to make Frankenstein Cookies:

Step 1
Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and sugar. Attach paddle and run mixer on low or until butter and sugar is creamy, about 1-2 minutes. Add eggs and vanilla, and mix again until well combined.

Step 2
Add dry ingredients. Add flour, baking soda, cream of tartar, and kosher salt. Run mixer on low to combine, scraping down sides of bowl as needed.

Step 3
Chill dough. Remove dough and wrap in plastic wrap. Place in refrigerator to chill for at least two hours, or overnight.

Step 4
Roll out dough. Use a baking mat or large board to roll out dough. Sprinkle a thin layer of flour on surface and place about 1/3 of cookie dough on top (keep remaining dough chilled). Roll out dough with a well-floured rolling pin to about 1/4 of inch. Use cookie cutters dipped in flour, then transfer shapes with a spatula onto a parchment-lined baking sheet. You can re-roll scraps if desired.

Step 5
Bake cookies. Bake cut-out cookies in a preheated 350-degree oven for 8-10 minutes, or until done to your liking. Let cookies sit on pans for 5-6 minutes before carefully transferring to cooling racks.

Step 6
Make icing. In a mixing bowl, combine melted butter, powdered sugar, half and half, and vanilla extract. Use a spoon to mix well until icing is thick but spreadable.

To adjust icing: If icing is too thick, add additional half and half. If it’s too thin, add more powdered sugar.

Step 7
Melt chocolate. Break chocolate apart with your fingers and add to a small pan. Add a small pat of butter and melt chocolate over medium-low heat, stirring almost constantly to avoid burning. Pour chocolate into a small baggie and add a clip to secure.

Step 8
Frost cookies and decorate.

Separate icing into bowls (we used two colors) and add food coloring as desired. Then frost cookies in a thin layer, smoothing to all sides of the cookies.
Immediately add candy eyeballs to the middle of the cookies.
Use a scissors to clip off the very tip of the bag holding the melted chocolate. Then carefully draw the hair and lips to the Frankenstein cookies. Add chocolate sprinkles on top of the “hair” as desired.

Step 9
Let cookies set. Let the cookies set completely before storing. The frosting and chocolate will harden but not enough to stack them.

Store cookies in an airtight container at room temperature for 2–3 days, or freeze undecorated cookies and decorate them fresh before serving.

Reasons we prefer buttery icing over royal icing:

I’ll be honest—I’ve never been a fan of royal icing for cookies. You know the kind: hard as cement, overly sweet, and the type you usually see on grocery store bakery cookies. Give me a soft, buttery, spreadable icing any day, and I’m a happy camper!

While royal icing gives cookies a crisp, polished finish perfect for detailed designs, we love regular icing for so many reasons, including those listed below!

It stays soft and spreadable, making every bite rich and tender.
Whips up in minutes without needing precise consistency.
Perfect for quick spreading on cookies without piping skills.
The buttery flavor adds richness that royal icing lacks.
Little ones can help without worrying about stiff, tricky icing.

Recipe FAQs:

What kind of cookie dough works best for Frankenstein cookies?

Any sturdy cut-out cookie dough, like sugar cookies or shortbread, works perfectly since they hold their shape.

Do I need royal icing for decorating?

Not at all! Regular buttercream or powdered sugar icing works great for a softer, tastier option.

What type of food coloring is best?

We like using gel food coloring. Green is obviously THE Frankenstein color, but purple is classic Halloween. Get creative!

How should I store Frankenstein cookies once decorated?

Keep them in an airtight container at room temperature for 2–3 days, or freeze undecorated cookies and decorate them fresh before serving.

Other Delicious Halloween Treats:

It’s my favorite time of year – when the weather starts cooling off and we get to wear PANTS again! LOL! Plus October is my birthday month and that’s kinda fun too.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Easy Frankenstein Cookies Recipe

Whip up these Easy Frankenstein Cookies for a fun and spooky Halloween treat! Soft, colorful, and decorated with candy eyes and chocolate drizzle, they’re perfect for parties, school events, or a fun baking day at home!

Course Cookies, Dessert

Cuisine American

Keyword cut-out cookies, easy Frankenstein cookies

Prep Time 45

Cook Time 10

Total Time 55

Servings cookies

Calories 220kcal

Author Sue Ringsdorf

Ingredients

For the cookies:

1 cup unsalted butter – softened to room temperature
1 ¼ cups granulated sugar
3 large eggs – at room temp
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt

For the powdered sugar icing:

3 Tablespoons unsalted butter – melted
1/3 cup half and half
1 teaspoon vanilla extract
4 cups powdered sugar

Other:

gel food coloring
melting chocolate
candy eyes and sprinkles

Instructions

Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and sugar. Attach paddle and run mixer on low or until butter and sugar is creamy, about 1-2 minutes. Add eggs and vanilla, and mix again until well combined.
1 cup unsalted butter, 1 ¼ cups granulated sugar, 3 large eggs, 1 teaspoon vanilla extract
Add dry ingredients. Add flour, baking soda, cream of tartar, and kosher salt. Run mixer on low to combine, scraping down sides of bowl as needed.
3 ½ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
Chill dough. Remove dough and wrap in plastic wrap. Place in refrigerator to chill for at least two hours, or overnight.
Roll out dough. Use a baking mat or large board to roll out dough. Sprinkle a thin layer of flour on surface and place about 1/3 of cookie dough on top (keep remaining dough chilled). Roll out dough with a well-floured rolling pin to about 1/4 of inch. Use cookie cutters dipped in flour, then transfer shapes with a spatula onto a parchment-lined baking sheet. You can re-roll scraps if desired.
Bake cookies. Bake cut-out cookies in a preheated 350-degree oven for 8-10 minutes, or until done to your liking. Let cookies sit on pans for 5-6 minutes before carefully transferring to cooling racks.
Make icing. In a mixing bowl, combine melted butter, powdered sugar, half and half, and vanilla extract. Use a spoon to mix well until icing is thick but spreadable.
To adjust icing: If icing is too thick, add additional half and half. If it’s too thin, add more powdered sugar.
3 Tablespoons unsalted butter, 1/3 cup half and half, 1 teaspoon vanilla extract, 4 cups powdered sugar
Melt chocolate. Break chocolate apart with your fingers and add to a small pan. Add a small pat of butter and melt chocolate over medium-low heat, stirring almost constantly to avoid burning. Pour chocolate into a small baggie and add a clip to secure.
melting chocolate
Frost cookies and decorate.
1. Separate icing into bowls (we used two colors) and add food coloring as desired. Then frost cookies in a thin layer, smoothing to all sides of the cookies.
2. Immediately add candy eyeballs to the middle of the cookies.
3. Use a scissors to clip off the very tip of the bag holding the melted chocolate. Then carefully draw the hair and lips to the Frankenstein cookies. Add chocolate sprinkles on top of the “hair” as desired.
gel food coloring, candy eyes and sprinkles
Let cookies set. Let the cookies set completely before storing. The frosting and chocolate will harden but not enough to stack.

Notes

Store cookies in an airtight container at room temperature for 2–3 days, or freeze undecorated cookies and decorate them fresh before serving.
Prefer chocolate over these classic cut-out sugar cookies? Try our Chocolate Cut-Out Cookies next! You can even get creative with other shapes like bats, ghosts, pumpkins, etc.

Nutrition

Chocolate Scotcheroos Recipe

Suebee Homemaker — Fri, 04 Jul 2025 11:00:00 +0000

This Chocolate Scotcheroos Recipe combines crispy rice cereal with a gooey blend of corn syrup, sugar, and peanut butter, all topped with a smooth layer of melted chocolate and butterscotch chips. It’s an easy, no-bake treat that comes together quickly and satisfies every sweet tooth.

Chewy Scotcheroos

I bet 90% of y’all have already had a Scotcheroo in your lifetime, especially if you are from the Midwest. They are in every cookbook that I have from all the little churches around my hometown of St. Joe, Iowa. If you look at Pinterest, you will see lots and lots of pictures of these yummy Rice Krispie treats with thick chocolate and butterscotch frosting.

Mom made these for us numerous times when we were growing up. We took them to cook-outs with cousins, to church outings, and to Lake Okoboji (our summertime vacation spot). Later on in life, Mom started getting fancy and rolling them into pinwheels, like noted at the bottom of this blog post. She even brought them to Texas when her and Dad were still able to visit us.

Why This Recipe Works:

SIX INGREDIENTS – You’ll need just six pantry staple ingredients for this no bake recipe.
CHEWY AND DELICIOUS – These scotcheroos are chewy and straight up delish. So many childhood memories come to mind!
GREAT POTLUCK RECIPE – You’re going to want to take this large-batch bars to backyard barbecues and potlucks.
MAKE BARS OR PINWHEELS – Choose how you want to present these bars. Both are excellent.

What You’ll Need:

Rice Krispies
sugar
white syrup
peanut butter
chocolate chips and butterscotch chips

How to make Chocolate Scotcheroos:

Step 1
Boil sugar and syrup. Bring sugar and white syrup to a boil in medium sauce pan. Remove from heat and stir in peanut butter.

Step 2
Add Rice Krispies. Add Rice Krispies to a bowl and pour the peanut butter mixture over the top. Stir well to combine.

Step 3
Spread Rice Krispie mixture in a pan. Grease a large jelly roll pan and spread Rice Krispie mixture evenly, pressing down firmly with your hands. Make sure your hands have oil or butter on them to prevent sticking.

Step 4
Make topping. Melt chocolate chips and butterscotch chips together. You can use double boiler or microwave on 50 percent power, stirring frequently to prevent burning.

Step 5
Add topping to scotcheroos. Spread chocolate over Rice Krispie mixture. Let pan sit for approximately 30 minutes.

NOTE: I adapted this recipe to go into a large baking sheet which makes it easier to roll into pinwheels. The Rice Krispie layer is 1.5 times the original while the chocolate layer is the same. However, you can easily make the original and skip the rolling.

Step 6
Slice. Slice chocolate scotcheroos into 30 equal squares. Or see below for making these into scotcheroo pinwheels.

Storing and Freezing Scotcheroos:

Store. These bars can be stored at room temperature or in the refrigerator for longer storage. If can store them in the refrigerator, they will be REALLY hard to bite into, so be sure to let them adjust to room temp before serving.
Freeze. Freeze scotcheroos in an airtight container, stacked and separated by parchment paper.

Recipe FAQs:

Can I use natural peanut butter?

While I haven’t tested this, I believe you could but make sure the natural peanut butter is well-stirred and not too oily or dry—this helps the bars hold together better.

How do I keep the bars from getting too hard?

Don’t overboil the sugar and corn syrup—remove it from heat as soon as it starts to boil. Overcooking makes the bars dry and hard.

Can I make scotcheroos ahead of time?

Yes, they stay fresh for up to 5 days at room temp in an airtight container or longer if refrigerated.

Other No Bake Dessert Recipes:

How to make Scotcheroos into Pinwheels:

Make the scotcheroos recipe.
Let them set up on your countertop – approximately 20-30 minutes.
Add some oil to your hands for rolling.
Starting at one side of pan, roll scotcheroos up into a large log, pressing gentlyas you roll.
Once you finish rolling, let them set up again in the pan.
Slice the roll into at least 20 pinwheels.

If you have little ones at home, making these Chocolate Scotcheroo Pinwheels is genius because there is less mess.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chocolate Scotcheroos Recipe

This Chocolate Scotcheroos Recipe combines crispy rice cereal with a gooey blend of corn syrup, sugar, and peanut butter, all topped with a smooth layer of melted chocolate and butterscotch chips. It’s an easy, no-bake treat that comes together quickly and satisfies every sweet tooth.

Course Dessert

Cuisine American

Keyword chewy scotcheroos bars, chocolate scotcheroos

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 306kcal

Author Sue Ringsdorf

Ingredients

9 cups Rice Krispies
1.5 cups sugar
1.5 cups light corn syrup
1.5 cups peanut butter
12 oz. semi-sweet chocolate chips
12 oz. butterscotch chips

Instructions

Boil sugar and syrup. Bring sugar and white syrup to a boil in medium sauce pan. Remove from heat and stir in peanut butter.
1.5 cups sugar, 1.5 cups light corn syrup, 1.5 cups peanut butter
Add Rice Krispies. Add Rice Krispies to a bowl and pour the peanut butter mixture over the top. Stir well to combine.
9 cups Rice Krispies
Spread Rice Krispie mixture in a pan. Grease a large jelly roll pan and spread Rice Krispie mixture evenly, pressing down firmly with your hands. Make sure your hands have oil or butter on them to prevent sticking.
Make topping. Melt chocolate chips and butterscotch chips together. You can use double boiler or microwave on 50 percent power, stirring frequently to prevent burning.
12 oz. semi-sweet chocolate chips, 12 oz. butterscotch chips
Add topping to scotcheroos. Spread chocolate over Rice Krispie mixture. Let pan sit for approximately 30 minutes.
Slice. Slice chocolate scotcheroos into 30 equal squares. Or see below for making these into scotcheroo pinwheels.
Make into pinwheels if desired:
1) Make the scotcheroos recipe. 2) Let them set up on your countertop – approximately 20-30 minutes. 3) Add some oil to your hands for rolling. 4) Starting at one side of pan, roll scotcheroos up into a large log, pressing gently as you roll. 5) Once you finish rolling, let them set up again in the pan. 6) Slice the roll into at least 20 pinwheels.

Notes

NOTE: I adapted this recipe to go into a large baking sheet which makes it easier to roll into pinwheels. The chocolate layer is less thick than the original recipe. You can make the original by using a 9×13 inch pan, 6 cups of Rice Krispies, 1 cup of syrup, 1 cup of sugar, and 1 cup of peanut butter.
Store. These bars can be stored at room temperature or in the refrigerator for longer storage. If can store them in the refrigerator, they will be REALLY hard to bite into, so be sure to let them adjust to room temp before serving.
Freeze. Freeze scotcheroos in an airtight container, stacked and separated by parchment paper.

Nutrition

4th of July Fruit Pizza

Suebee Homemaker — Mon, 23 Jun 2025 11:00:00 +0000

This festive 4th of July Fruit Pizza features a soft sugar cookie crust topped with sweet cream cheese frosting and an arrangement of fresh berries in red, white, and blue. It’s a fun and patriotic dessert that’s as beautiful as it is delicious!

Best Fruit Pizza

It’s always a good idea to have a classic fruit pizza recipe in your back pocket to make for all the celebrations! Am I right? You can change up the toppings depending on the holiday or celebration you are planning.

Make it for any birthday or holiday and decorate it with whatever toppings you like. Instead of just fruit, you could add different kinds of chocolate or candy. The sky is the limit!

You can prep the three parts of this fruit pizza ahead of time. Wait to assemble close to before serving so it’s as fresh as possible.

Why This Recipe Works:

GREAT FOR CELEBRATIONS – This shareable cookie is perfect for your Independence Day celebration! Plus it’s really simple to make.
SOFT TEXTURE – We love the soft and chewy texture of the sugar cookie base and that cream cheese topping is over-the-top delish.
BRIGHT AND COLORFUL – Oh those berries! Adding colorful strawberries and blueberries to fruit pizza is a real treat!

What You’ll Need:

For the cookie dough:

Unsalted Butter
Sugars – a combo of granulated sugar and brown sugar
Large Egg
Vanilla Extract
All-Purpose Flour
Baking Soda
Cornstarch
Kosher Salt

For the cream cheese layer:

Cream Cheese
Unsalted Butter
Powdered Sugar
Vanilla Extract

Plus fresh fruit! We love making this in the summer when produce is super delicious and yes, fresh.

How to make 4th of July Fruit Pizza:

Step 1
Make cookie dough. In the bowl of a stand mixer, combine softened butter and both sugars and start mixer on low. Combine until light and fluffy. Then add the egg and vanilla extract and mix again. Add dry ingredients (flour, baking soda, cornstarch, and salt) and mix until just combined.

Step 2
Chill dough. Use a rubber spatula to transfer sugar cookie dough to some cling wrap and wrap up tightly. Place dough in the refrigerator for two hours to chill.

Step 3
Prep cookie dough. Preheat oven to 350 degrees F. Add parchment paper to a large baking sheet. Then use your hands to spread cookie dough into a flat circle.

NOTE: You will want to set the cookie dough out for a while so that it’s easy to spread into a flat circle.

Step 4
Bake cookie. Bake cookie in preheat oven for approximately 14-15 minutes, or until browned to your liking. Let the cookie sit on pan for about 10 minutes before gently transferring to a cooling rack. Be patient!

Then transfer the cooled cookie to a serving dish of your choice. We went with a round board.

Step 5
Make cream cheese frosting. In a mixing bowl, combine softened cream cheese, softened butter, vanilla extract, and powdered sugar. Use a hand mixer to mix ingredients together until creamy.

Step 6
Spread filling. Spread cream cheese filling on the cooled cookie, spreading evenly to all sides of the cookie.

Step 7
Clean fruit. Rinse the strawberries and blueberries and pat dry with paper towels. Make sure you get as much moisture out of the fruit as possible to prevent the pizza from getting soggy.

Step 8
Add fruit to pizza. Arrange the fresh fruit over the sugar cookie topping in your favorite design, slicing the strawberries thinly for easy layering.

Step 9
Serve. Slice the 4th of July fruit pizza into eight even slices, serve, and enjoy!

Storing and Freezing Tips:

STORING: Store leftover fruit pizza in the fridge, covered. The crust may soften, but it will still taste great for a day or two.

FREEZING: You can freeze the unbaked cookie dough and then bake and assemble when ready.

Recipe FAQs:

What kind of crust works best?

A sugar cookie crust is classic and easy, but you can also use shortbread, puff pastry, or even a brownie base for a fun twist.

What’s the best topping for the crust?

Sweetened cream cheese is traditional, but you can also use whipped topping, mascarpone cheese, or a mix of yogurt and cream cheese.

How do you keep the fruit from making the fruit pizza soggy?

Pat the fruit dry with paper towels before placing it on the topping, and add the fruit just before serving if possible.

What kinds of fruit are best to use?

Use a mix of red, white, and blue fruits—like strawberries, blueberries, raspberries and sliced bananas. You can also use cherries or blackberries for more variety.

Can you make fruit pizza ahead of time?

Yes—bake the crust and prepare the topping a day ahead, but wait to assemble with fruit until just before serving to keep it fresh.

Other Delicious Summertime Desserts:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

4th of July Fruit Pizza

This festive 4th of July Fruit Pizza features a soft sugar cookie crust topped with sweet cream cheese frosting and an arrangement of fresh berries in red, white, and blue. It’s a fun and patriotic dessert that’s as beautiful as it is delicious!

Course Dessert

Cuisine American

Keyword 4th of July fruit pizza, Independence Day fruit pizza

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 398kcal

Author Sue Ringsdorf

Ingredients

For the cookie crust:

1/2 cup unsalted butter – softened to room temperature
1/4 cup brown sugar (55 grams)
1/4 cup granulated sugar (50 grams)
1 large egg – at room temperature
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour (150 grams)
1 teaspoon baking soda
1/2 teaspoon cornstarch
1/2 teaspoon kosher salt

For the frosting layer:

4 oz. cream cheese – softened
2 Tablespoons unsalted butter – softened
1 ½ cups powdered sugar (180 grams)
1 teaspoon vanilla extract

For the fruit layer:

8 oz. strawberries – sliced
4 oz. blueberries

Instructions

Make cookie dough. In the bowl of a stand mixer, combine softened butter and both sugars and start mixer on low. Combine until light and fluffy. Then add the egg and vanilla extract and mix again. Add dry ingredients (flour, baking soda, cornstarch, and salt) and mix until just combined.
1/2 cup unsalted butter, 1/4 cup brown sugar (55 grams), 1/4 cup granulated sugar (50 grams), 1 large egg, 1 teaspoon vanilla extract
1 ¼ cups all-purpose flour (150 grams), 1 teaspoon baking soda, 1/2 teaspoon cornstarch, 1/2 teaspoon kosher salt
Chill dough. Use a rubber spatula to transfer sugar cookie dough to some cling wrap and wrap up tightly. Place dough in the refrigerator for two hours to chill.
Prep cookie dough. Preheat oven to 350 degrees F. Add parchment paper to a large baking sheet. Then use your hands to spread cookie dough into a flat circle.
NOTE: You will want to set the cookie dough out for a while so that it’s easy to spread into a flat circle.
Bake cookie. Bake cookie in preheat oven for approximately 14-15 minutes, or until browned to your liking. Let the cookie sit on pan for about 10 minutes before gently transferring to a cooling rack. Be patient!
Then transfer the cooled cookie to a serving dish of your choice. We went with a round board.
Make cream cheese frosting. In a mixing bowl, combine softened cream cheese, softened butter, vanilla extract, and powdered sugar. Use a hand mixer to mix ingredients together until creamy.
4 oz. cream cheese, 2 Tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 ½ cups powdered sugar (180 grams)
Spread filling. Spread cream cheese filling on the cooled cookie, spreading evenly to all sides of the cookie.
Clean fruit. Rinse the strawberries and blueberries and pat dry with paper towels. Make sure you get as much moisture out of the fruit as possible to prevent the pizza from getting soggy.
8 oz. strawberries, 4 oz. blueberries
Add fruit to pizza. Arrange the fresh fruit over the sugar cookie topping in your favorite design, slicing the strawberries thinly for easy layering.
Serve. Slice the 4th of July fruit pizza into eight even slices, serve, and enjoy!

Notes

To make this fruit pizza ahead of time, bake the crust and prepare the topping a day ahead, but wait to assemble with fruit until just before serving to keep it fresh.
Store leftover fruit pizza in the fridge, covered. The crust may soften, but it will still taste great for a day or two.
You can freeze the unbaked cookie dough and then bake and assemble when ready.

Nutrition

Glazed Lemon Sugar Cookies

Suebee Homemaker — Mon, 24 Mar 2025 11:00:00 +0000

Glazed Lemon Sugar Cookies are soft, buttery treats infused with fresh lemon zest and juice, with a light lemon glaze. These cookies are just the right amount of tart and sweet and you’ll find them irresistible!

Glazed Lemon Cookies

It’s no secret that I’m a HUGE lemon fan. Give me all the tart lemony flavors in cookies, cakes, and ice cream. I’m also a huge fan of lemon in our Chicken Piccata with Pasta and the most delicious Lemon Orzo Pasta Salad!

Ahhh lemon. How I love you so!

Looking for more of a classic sugar cookie? Look no further! Try our Soft Frosted Sugar Cookies or these Easy Cut-Out Sugar Cookies. My mother’s Chewy Sugar Cookies are also a huge hit in our household!

Why we LOVE lemon sugar cookies:

SOFT AND BUTTERY – Just like regular sugar cookies, this lemon version is super soft and buttery. So delicious and you won’t be able to stop at just one.
FULL OF LEMON FLAVOR – We’re adding two tablespoons of zest (from two large lemons) in the cookies and then fresh lemon juice in the glaze. Just the right amount of lemon for us lemon lovers.
TOPPED WITH A DELICIOUS GLAZE – The lemon glaze really is the perfect touch to these soft cookies.

Ingredients needed:

The ingredients are classic pantry staples that you probably already have PLUS fresh lemons.

Butter – Unsalted butter at room temperature.
Sugar – Granulated sugar.
Egg – Just one egg is needed.
Vanilla – A teaspoon of vanilla.
Lemon Juice – Please use FRESH lemons for this simple cookie recipe!
Lemon Zest – You’ll need to zest the lemons before squeezing them. It’s MUCH easier that way.
Flour – All-purpose flour is required.
Baking Soda – The ingredient needed for leavening.
Salt – A tad bit of salt is required.
For the glaze – Just fresh lemon juice plus powdered sugar!

How to make Lemon Sugar Cookies:

Step 1
Prep lemons. It will depend on the size and juiciness of the lemons to determine how much you’ll need. Start by zesting about two large lemons to get approximately two tablespoons of zest. You’ll need a bit more as well to top the glazed cookies if desired. Then squeeze the lemons to get 2-3 tablespoons of juice for the glaze.

Step 2
Combine butter and sugar. In a large standing mixer, combine the softened butter and sugar together until creamy. (You can also use a hand mixer to make this cookie recipe.)

Step 3
Add in wet ingredients. Add the egg, vanilla, and fresh lemon zest – and mix again.

Step 4
Add dry ingredients. Pour the dry ingredients (flour, baking soda, and salt) into the mixer and combine until flour is fully absorbed. Don’t over-mix!

Step 5
Form cookie balls. Use a cookie scoop or your hands to form about 16 cookie balls. Place on a tray.

Step 6
Chill. Chill the cookie balls for about two hours before baking (if you have time). This will help prevent the cookies from over-spreading.

Step 7
Bake. Preheat oven to 350 degrees F. Place six cookies (at a time) on a large baking sheet lined with parchment paper. Bake until cookies start to slightly brown on the bottoms, approximately 12-13 minutes or so – depending on your oven.

Step 8
Let cool. Let the lemon sugar cookies sit on baking sheets for about 5-6 minutes. Then remove to cooling racks to finish cooling.

Step 9
Prepare glaze. Combine the lemon juice and powdered sugar. Whisk well, and spread on cooled cookies.

Pro-Tip: If glaze is too runny, add more powdered sugar. If glaze is too stiff, add a few extra drops of fresh lemon juice.

Tips for making the best lemon cookies:

Use room temperature butter for better creaming of the butter and sugar.
Carefully measure the flour using the spoon and sweep method. Makes a huge difference when baking!
Chill the cookie dough for at least an hour before baking. This helps the cookies from overspreading.
Let cookies cool slightly before moving them to cooling racks.
Add glaze when cookies are cool.

How to save cookies that spread too much:

If you see your cookies are spreading too much and getting flat, do the following. (Confession…I do this all the time and it works like magic!)

Take the cookies out of the oven before they are fully cooked (or when you see them getting flat).
Use a spatula or spoon to gently push the sides of the cookies inward, reshaping the cookies.
Place the cookies back in the oven and continue baking. Repeat as necessary.

Storing Lemon Cookies

Store lemon cookies in an airtight container on your kitchen counter for up to four days. You can also place container in the refrigerator.

How to Freeze Glazed Lemon Sugar Cookies and Dough:

You can freeze the baked cookies for up to three months. Add glaze later.
You can also freeze lemon cookie dough balls. Just roll the balls, place them on a cookie sheet lined with parchment paper, and do a quick freeze for about 30 minutes. Then place the cookie balls in a freezer bag and store in the freezer. These freeze well for about three months.
To bake frozen cookie dough balls, remove from the freezer and place on a cookie sheet. Bake as directed, but add a couple of minutes to baking time. Add glaze as directed.

More Delicious Lemon Recipes:

Lemon lovers unite! Here are a bunch more delicious recipes for you to enjoy. 😍

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Glazed Lemon Sugar Cookies Recipe

Glazed Lemon Sugar Cookies are soft, buttery treats infused with fresh lemon zest and juice, with a light lemon glaze. These cookies are just the right amount of tart and sweet and you'll find them irresistible!

Course Dessert

Cuisine American

Keyword lemon glaze, lemon sugar cookies

Prep Time 25

Cook Time 12

Total Time 37

Servings cookies

Calories 290kcal

Author Sue Ringsdorf

Ingredients

For the cookies:

1 cup unsalted butter – softened to room temperature
1 1/4 cup granulated sugar (250 grams)
1 large egg – at room temp
1 teaspoon vanilla
2 Tablespoons lemon zest
2 3/4 cups all-purpose flour (330 grams)
1 teaspoon baking soda
1/2 teaspoon kosher salt

For the glaze:

2 ½ Tablespoons lemon juice – freshly squeezed
1 ½ cup powdered sugar (180 grams) – or to right of consistency
top with extra lemon zest

Instructions

Prep lemons. It will depend on the size and juiciness of the lemons to determine how much you'll need. Start by zesting about two large lemons to get approximately two tablespoons of zest. You'll need a bit more as well to top the glazed cookies if desired. Then squeeze the lemons to get 2-3 tablespoons of juice for the glaze.
Combine butter and sugar. In a large standing mixer, combine the softened butter and sugar together until creamy. (You can also use a hand mixer to make this cookie recipe.)
1 cup unsalted butter, 1 1/4 cup granulated sugar (250 grams)
Add in wet ingredients. Add the egg, vanilla, and fresh lemon zest – and mix again.
1 large egg, 1 teaspoon vanilla, 2 Tablespoons lemon zest
Add dry ingredients. Pour the dry ingredients into the mixer and combine until flour is fully absorbed. Don't over-mix!
2 3/4 cups all-purpose flour (330 grams), 1 teaspoon baking soda, 1/2 teaspoon kosher salt
Form cookie balls. Use a cookie scoop or your hands to form about 16 cookie balls. Place on a tray.
Chill. Chill the cookie balls for about two hours before baking (if you have time). This will help prevent the cookies from over-spreading.
Bake. Preheat the oven to 350 degrees F. Place six cookies (at a time) on a large baking sheet lined with parchment paper. Bake until cookies start to slightly brown on the bottoms, approximately 12-13 minutes or so – depending on your oven.
Let cool. Let the lemon sugar cookies sit on baking sheets for about 5-6 minutes. Then remove to cooling racks to finish cooling.
Prepare glaze. Combine the lemon juice and powdered sugar. Whisk well, and spread on cooled cookies.
If glaze is too runny, add more powdered sugar. If glaze is too stiff, add a few extra drops of fresh lemon juice.
2 ½ Tablespoons lemon juice, 1 ½ cup powdered sugar (180 grams), top with extra lemon zest

Notes

To save flattened cookies: Take the cookies out of the oven before they are fully cooked (or when you see them getting flat). Use a spatula to gently push the sides of the cookies inward, reshaping the cookies. Place the cookies back in the oven and continue baking. Repeat as necessary.
Store lemon cookies in an airtight container on your kitchen counter for up to four days.
You can freeze the baked cookies (without glaze) for up to three months.
You can also freeze lemon cookie dough balls. Just roll the balls, place on a cookie sheet lined with parchment paper, and do a quick-freeze for about 30 minutes. Then place the cookie balls in a freezer bag and in freezer. These are good for about three months as well.
To bake frozen cookie dough balls, remove from freezer and place on cookie sheet. Bake as directed, but add a couple of minutes to baking time.

Nutrition

#LemonWeek Recipes

I’m participating in Lemon Week with some fabulous food bloggers. So LOTS more fabulous recipes are listed below!

Homemade Lemon Curd by Fresh April Flours
Fresh Squeezed Homemade Lemonade by House of Nash Eats
Lemon Dessert Sauce by That Recipe
Chicken Piccata by A Day in the Life on the Farm
Lemon Sugar Cookies by SueBee Homemaker
Strawberry Lemonade Rice Krispies Treats by The Spiffy Cookie
Lemon Zucchini Bread by Lemon Blossoms
Grilled Lemon Mojito by Our Good Life
Easy Slow Cooker Chicken Piccata by Our Crafty Mom
Deep Eddy Lemonade Vodka Spritzer by Our Crafty Cocktails
Meyer Lemon Scones by Hezzi-D’s Books and Cooks
Shortbread Lemon Tart by The Redhead Baker
Sticky Lemon Oregano Chicken Recipe by Shockingly Delicious
Garlic Lemon Pepper Rice by Daily Dish Recipes
Crispy Lemon Chicken by Making Miracles
South Indian Lemon Rice by Magical Ingredients
Lemon Cookies by Devour Dinner
Grilled Lemon Pepper Chicken by Cheese Curd In Paradise

Slutty Brownies

Suebee Homemaker — Thu, 13 Feb 2025 12:00:00 +0000

Slutty Brownies are a decadent dessert consisting of layers of chocolate chip cookie dough, Oreo cookies, and rich fudgy brownie batter, all baked together into one indulgent treat. Each bite delivers a gooey, chewy, and intensely chocolatey experience.

Oreo Brownie Cookies

Say what? While I didn’t invent the name of this popular dessert, I’m understanding it better after making them several times. The original recipe was made using refrigerated cookie dough and boxed brownie mix, so yes – easy. But our version is homemade and even tastier.

The name “Slutty Brownies” is a playful and cheeky term that emerged from the indulgent nature of the dessert itself. It reflects the idea that the brownies are irresistibly rich and indulgent, to the point of being “too much”, or shamelessly excessive or decadent, in the best possible way.

Why This Recipe Works:

SIMPLE – Yes, these involve a tad bit more work as you’ll need to make two small batches of treats for the layers – the chocolate chip cookie dough and the brownie batter. But you’ll use some of the same ingredients when doing so.
INDULGENT – These layered brownies (or cookies?) are extremely indulgent. You may want to stop at one – or not! They make a great gift for your friends and neighbors too.
IMPRESSIVE – I recommend making a batch (or two) of these slutty brownies for a gathering. Your guests will be impressed with the flavor and how pretty they are (which is important too)!

Slutty Brownies – Three Parts:

Cookie Dough Base – I used my Super Soft Chocolate Chip Cookies and cut it down for this recipe.
Oreo Cookies – A layer of regular Oreo cookies goes on top of the cookie dough. You can fill in the gaps with broken up Oreos if desired.
Brownie Top – I also added my super delicious Triple Chocolate Brownies for the top layer.
Toppers (if desired) – When the bars come out of the oven, carefully press a mini Oreo cookie on top of each brownie. I lightly cut the tops so I can see how I’m going to slice them and therefore, I know how to arrange the mini Oreos. A sprinkle of kosher salt (or sea salt) is always a nice finish as well.

How to make Oreo Brownie Cookies:

Step 1
Make the cookie dough. Use a hand mixer to cream together the softened butter and both sugars. Add the egg and vanilla – and mix again. Then add the flour, baking soda, kosher salt, and cornstarch – and mix again. Stir in the chocolate chips.

Step 2
Make the brownie batter. Place butter and chopped chocolate in a mixing bowl. Microwave on 50% power in 30 second increments until the chocolate is melted. Add both sugars and vanilla and stir well. Then add the flour, cocoa powder, and salt. Mix again. Finally, stir in the chocolate chips.

Step 3
Prep for baking. Preheat the oven to 350 degrees. Add some parchment paper to an 8×8 inch pan. (You’ll use the parchment paper to lift the brownies out of the pan.)

Step 4
Assemble brownies. Drop some cookie dough by tablespoons on the bottom of the pan. Use a spoon (or your hands) to spread it to all sides of the pan. Add the Oreo cookies on top of the cookie dough. (You can also add some broken up Oreos to the gaps.) Then spoon the brownie batter on top of the cookies, spreading it evenly to all sides of the pan.

Step 5
Bake cookies. Bake the Oreo Brownie Cookies for 35-38 minutes, or until no longer jiggly in the center.

Step 6
Let cool. Remove the pan from the oven and sprinkle a bit of kosher salt on top. Then push some mini Oreo cookies on the top of the brownie layer (one in each cookie).

These bars will come out much nicer if you wait a couple of hours to remove them from the pan. Let them fully cool, remove the brownies with the parchment paper, and slice.

Storing and Freezing:

STORE these on your counter for up to three days, in an airtight container.
You can FREEZE these bars for up to three months, in a freezer safe container or freezer bags.

Try our Chocolate Caramel Bars or Monster Cookie Bars next!

Recipe FAQs:

Can I use store bought dough and boxed brownies?

Just like the original recipe states, you can make these EASY by buying cookie dough in the refrigerator section of the grocery store and buying a boxed brownie mix. However, I believe homemade is ALWAYS better!

What size of pan should I use?

I love my USA pans and I used my 8×8 pan for this recipe (linked below)

Can I used double stuffed Oreos?

You CAN use double stuffed or regular Oreos (like this recipe uses).

What if I slice these before they cool?

I did that, and believe me – they are just as delicious. HOWEVER, the layers will run and you won’t be able to see each one like these pictures show. I recommend letting them fully cool in the pan before removing and slicing.

Other Delicious Oreo Recipes:

For another delicious brownie recipe, make sure you try our Texas Sheet Cake Brownies. It’s the recipe I made for the kids birthday parties all through the years, and it’s still one of our favorites!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Slutty Brownies Recipe

Course Dessert

Cuisine American

Keyword oreo brownie cookies, slutty brownies

Prep Time 40

Cook Time 35

Total Time 1 15

Servings bars

Calories 501kcal

Author Sue Ringsdorf

Ingredients

For the cookies:

1/2 cup unsalted butter – softened to room temp
1/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cornstarch
1/2 cup semi-sweet chocolate chips

For the brownies:

1/2 cup unsalted butter – melted
2 oz. semisweet chocolate bar – chopped
1/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs – at room temp
1 teaspoon vanilla extract
1/2 cup all-purpose flour
3 Tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips

Oreo layer:

16 Oreo cookies
mini Oreo cookies – for topping (optional)

Instructions

Make the cookie dough.

In a mixing bowl, use a hand mixer to cream the softened butter and sugars together. Then add the egg and vanilla and mix again.
1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/2 cup brown sugar, 1 large egg, 2 teaspoons vanilla extract
Add the flour, baking soda, kosher salt, and cornstarch – and mix again. Finally, add the chocolate chips and stir to combine.
1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/2 teaspoon cornstarch, 1/2 cup semi-sweet chocolate chips

Make the brownie batter.

In a mixing bowl, combine the butter and chopped chocolate. Place in microwave and cook on medium power (in 30 second increments) until the chocolate is melted. Then add both sugars, eggs, and vanilla.
1/2 cup unsalted butter, 2 oz. semisweet chocolate bar, 1/3 cup granulated sugar, 1/3 cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract
Add flour, cocoa powder, and salt – and mix again. Finally stir in the chocolate chips.
1/2 cup all-purpose flour, 3 Tablespoons unsweetened cocoa powder, 1/4 teaspoon kosher salt, 1/2 cup semi-sweet chocolate chips

Assemble the brownies.

Prepare an 8×8 pan with parchment paper (so you can use them as handles to remove brownies).
Drop the cookie dough by tablespoons on parchment paper so that it is evenly distributed. Use a spoon to spread to all sides of pan.
Arrange Oreo cookies on top of the cookie dough. You should be able to add 16 cookies. You can also add some crumbled Oreos to the gaps, if desired.
16 Oreo cookies
Then spoon the brownie batter evenly over top the Oreo cookie layer, and spread to all sides of the pan.

Bake cookies.

Bake the brownie cookies in a 350 degree preheated oven for 35-40 minutes, or until the brownies are set and firm in the center.
OPTIONAL: After about 15 minutes, push some mini Oreo cookies into the top of the brownies (one in each brownie). I used a sharp knife to draw where I would cut after they fully cool. Just don't cut yet!
mini Oreo cookies
Remove pan and let the brownies FULLY COOL inside the pan.
Slice and enjoy!

Notes

These bars will come out much nicer if you wait a couple of hours to remove them from the pan. Let them fully cool, remove the brownies with the parchment paper, and slice.

Nutrition

Heart Shaped Chocolate Chip Cookies

Suebee Homemaker — Mon, 10 Feb 2025 12:00:00 +0000

Heart-Shaped Chocolate Chip Cookies are the sweetest treats for chocolate chip lovers! These cookies are perfect for Valentine’s Day and other special occasions and make a charming and thoughtful gift!

Valentine’s Day Cookies

I’ve never been one for creative cake and cookie decorating. So that’s why this simple idea works for people like me! I’d much rather focus on the taste of baked goods instead, but if you’re good at both then go for it!

Some of my food blogger friends that specialize in baking are very talented with their layer cakes and fancy desserts. I keep it simple here – but can guarantee delicious tasting treats!

Why This Recipe Works:

DELICIOUS COOKIE RECIPE – This recipe starts with a delicious Chocolate Chip Cookie recipe known for its superb texture and taste. I guarantee this recipe and hope you give it a try!
PERFECT FOR VALENTINE’S DAY – It makes perfect sense to take a tried-and-true cookie recipe and turn it into one for the sweetest day – Valentine’s Day! We’re simply adding dark chocolate and sprinkles and using a heart-shaped cookie cutter.
PREP AHEAD – You can easily make the dough ahead of time and then bake and decorate before your Valentine’s Day event. Simple and fun too.
KID APPROVED – These are not only kid approved treats – they can help you make them too! Get your kiddos and grandkids involved in this simple baking project!

Try some other cookie recipes to make these Valentine’s Day treats. How about our Dark Chocolate Chunk Cookies, Flourless Monster Cookies, or Andes Mint Cookies?

What You’ll Need:

Sugars – both brown sugar and granulated sugar
Unsalted Butter
Large Eggs
Vanilla Extract
Baking Soda
Cornstarch
Cinnamon
Kosher Salt
All-purpose Flour – Be careful when measuring the flour! We recommend either weighing the flour in grams (using a digital scale) or using the spoon-and-level method. (See below.)
Semi-Sweet Chocolate Chips – We use one cup of regular chocolate chips and 3/4 cup of mini chocolate chips.
Dark Chocolate Baking Bar – Chop up one 4 ounce bar of dark chocolate to add to the top of the cookies.
Sprinkles – for decorating

The spoon and level method is a precise way to measure flour for baking. First, fluff the flour in its container, then use a spoon to scoop it into the measuring cup without packing it. Finally, level off the excess with a knife for an accurate measurement. This method prevents over-measuring, ensuring light and consistent baked goods.

How to make Heart-Shaped Chocolate Chip Cookies:

Step 1
Cream butter and sugars. Using a large standing mixer or a hand mixer, combine butter and both sugars. Mix together until creamy.

Step 2
Add eggs and vanilla. Then add eggs and vanilla and mix again, until very well combined.

Step 3
Combine dry ingredients. To a mixing bowl, combine dry ingredients – all-purpose flour, baking soda, cornstarch, cinnamon, and salt – and mix with a spoon.

Step 4
Add dry ingredients. Add the dry ingredients to the mixer and combine. Be careful to avoid over-mixing.

Step 5
Stir in chocolate chips. Add chocolate chips and mix again until combined.

Step 6
Form cookie balls. Use a cookie scoop to form cookie balls. You should get about 26 cookies. Place cookie balls on a baking sheet lined with parchment paper, cover with Saran Wrap, and then chill in the refrigerator for at least two hours.

Step 7
Bake cookies. Place six cookie balls on a prepared baking sheet and bake in a preheated 350-degree oven. After about 8-9 minutes, add a few pieces of chopped dark chocolate to the top of the cookies and return to the oven until done, about 4-5 minutes, or until slightly browned on top.

Step 8
Decorate. Remove cookies from oven and add a few sprinkles on top of the chocolate and a sprinkle of flakey sea salt. After about 6-7 minutes, use a heart-shaped cookie cutter to press into the baked cookies. Remove the scraps to a bowl for snacking!

NOTE: You can skip using the cookie cutter and just add Valentine’s sprinkles to the dark chocolate. Either way, these are super festive.

Step 9
Cool. Transfer the heart-shaped cookies to a cooling rack to cool completely.

Store cookies in an airtight container at room temperature for 3-4 days, or freeze them for longer storage.

Recipe FAQs:

Can I roll out the dough instead of baking individual cookies and then using a cookie cutter?

Yes, you can roll out the dough if you prefer to do it that way.

How do I prevent cookies from spreading and losing their shape?

We recommend chilling the dough to prevent them from over-spreading.

What other ways can I decorate these cookies?

You can decorate the cookies with icing, melted chocolate or white chocolate, and/or sprinkles.

How do I package the cookies as gifts?

Use cellophane bags, tie them with a ribbon, or place cookies in a heart-themed box for a thoughtful presentation.

Other Valentine’s Day Recipes:

Want more choices for your Valentines desserts? We’ve gotcha covered!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Heart Shaped Chocolate Chip Cookies Recipe

Heart-Shaped Chocolate Chip Cookies are the sweetest treats for chocolate chip lovers! These cookies are perfect for Valentine's Day and other special occasions and make a charming and thoughtful gift!

Course Cookies, Dessert

Cuisine American

Keyword heart shaped chocolate chip cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 266kcal

Author Sue Ringsdorf

Ingredients

Wet Ingredients:

1 cup unsalted butter – softened to room temp
1/2 cup granulated sugar (100 grams)
1 cup brown sugar (220 grams)
2 large eggs – at room temp
1 Tablespoon vanilla extract

Dry Ingredients:

3 cups all-purpose flour (360 grams) – weigh flour or use "spoon and level" method
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch
1 teaspoon kosher salt
1 ¾ cups semi-sweet chocolate chips – we used a combo of regular and mini chips
4 oz. dark chocolate – chopped and added during the baking process
flakey sea salt – add after baking
sprinkles – to decorate cookies, if desired

Instructions

Cream butter and sugars. Using a large standing mixer or a hand mixer, combine butter and both sugars. Mix together until creamy.
1 cup unsalted butter, 1/2 cup granulated sugar (100 grams), 1 cup brown sugar (220 grams)
Add eggs and vanilla. Then add eggs and vanilla and mix again, until very well combined.
2 large eggs, 1 Tablespoon vanilla extract
Combine dry ingredients. To a mixing bowl, combine dry ingredients – all-purpose flour, baking soda, cornstarch, cinnamon, and salt – and mix with a spoon.
3 cups all-purpose flour (360 grams), 1 teaspoon baking soda, 1 teaspoon cornstarch, 1/2 teaspoon ground cinnamon, 1 teaspoon kosher salt
Add dry ingredients. Add the dry ingredients to the mixer and combine. Be careful to avoid over-mixing.
Stir in chocolate chips. Add chocolate chips and mix again until combined.
1 ¾ cups semi-sweet chocolate chips
Form cookie balls. Use a cookie scoop to form cookie balls. You should get about 26 cookies. Place cookie balls on a baking sheet lined with parchment paper, cover with Saran Wrap, and then chill in the refrigerator for at least two hours.
Bake cookies. Place six cookie balls on a prepared baking sheet and bake in a preheated 350-degree oven. After about 8-9 minutes, add a few pieces of chopped dark chocolate to the top of the cookies and return to the oven until done, about 4-5 minutes, or until slightly browned on top.
4 oz. dark chocolate
Decorate. Remove cookies from oven and add a few sprinkles on top of the chocolate and a sprinkle of flakey sea salt. After about 6-7 minutes, use a heart-shaped cookie cutter to press into the baked cookies. Remove the scraps to a bowl for snacking!
NOTE: You can skip using the cookie cutter and just add Valentine's sprinkles to the dark chocolate. Either way, these are super festive.
flakey sea salt, sprinkles
Cool. Transfer the heart-shaped cookies to a cooling rack to cool completely.

Notes

** The spoon and level method is a precise way to measure flour for baking. First, fluff the flour in its container, then use a spoon to scoop it into the measuring cup without packing it. Finally, level off the excess with a knife for an accurate measurement. This method prevents over-measuring, ensuring light and consistent baked goods.

Store cookies in an airtight container at room temperature for 3-4 days, or freeze them for longer storage.
Use cellophane bags, tie them with a ribbon, or place cookies in a heart-themed box for a thoughtful presentation.

Nutrition