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Cookies

Drop cookies, bars, spice cookies, and international treats.

  • Snickerdoodles (Bakery Style, Soft & Chewy)

    Snickerdoodles (Bakery Style, Soft & Chewy)

    These Snickerdoodles build on our “Fat Daddo’s” Master Bakery-Style Cookies, adapted into a classic cinnamon-sugar cookie with a soft, chewy center and lightly crisp edges. Cream of tartar gives them their signature tang and crackled surface, while a balanced sugar ratio keeps them light without losing that bakery-style richness. This version is adjusted for high-altitude baking at about 4,500 ft for consistent structure and controlled spread. For sea-level baking, see the Notes section for adjustments.

    Ingredients

      Dough

    • 1 cup (227 g) unsalted butter, softened
    • ½ cup (110 g) packed brown sugar
    • ¾ cup (150 g) granulated sugar
    • 1 large egg (50 g)
    • 1 large egg yolk (18 g)
    • 1½ tsp (7 g) vanilla extract
    • 1–2 tbsp (15–30 g) milk
    • 3 cups + 2 tbsp (375 g) all-purpose flour
    • 2 tsp (6 g) cream of tartar
    • 1 tsp (5 g) baking soda
    • 1 tsp (6 g) table salt
    • ½ tsp ground cinnamon (optional)

      Cinnamon Sugar Coating

    • ¼ cup (50 g) granulated sugar
    • 1½ tbsp ground cinnamon

    Directions

    Make the Dough

    In the bowl of a stand mixer or in a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 1–2 minutes.

    Add the egg, egg yolk, vanilla extract, and 1 tbsp milk. Mix until smooth and slightly thickened, about 1 minute.

    In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and optional cinnamon.

    Finish the Dough

    Add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.

    The dough should be soft and slightly tacky, but not sticky. If the dough seems stiff after adding the flour, mix in the remaining 1 tbsp milk.

    Prepare Coating

    In a small bowl, mix the granulated sugar and cinnamon.

    Portion, Coat, and Chill

    Portion the dough into 8 large cookies or up to 24 regular cookies.

    Roll each dough ball in the cinnamon sugar mixture until fully coated.

    Gently flatten each to about ¾–1 inch thick.

    Place on a parchment-lined baking sheet and refrigerate for at least 1 hour and up to 48 hours.

    For slightly more spread, let the dough sit at room temperature for 10–15 minutes before baking.

    Bake

    Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.

    Arrange cookies 2–3 inches apart.

    Bake large cookies for 11–14 minutes or regular cookies for 7–9 minutes, until edges are set and tops are crackled.

    Cool on the baking sheet for 10–15 minutes before transferring to a rack.

    Freeze for Later

    Portioned dough can be frozen before or after coating.

    Freeze on a tray until firm, then transfer to a freezer bag.

    Bake from frozen, adding 2–3 minutes to the baking time.

    Notes

    Preparation

    • Cream of tartar is essential for the signature tang and texture—do not substitute.
    • Flattening before baking ensures even spread and classic snickerdoodle shape.
    • Chilling improves flavor and prevents excessive spreading.
    • High Altitude (~4,500 ft / 1370 m): Use the recipe as written.
    • Sea Level: Reduce flour to 3 cups (360 g) and use only 1 tbsp milk unless needed.

    Serving Suggestions

    • Serve slightly warm for the softest centers.
    • Perfect with cold milk.
    • Excellent for holiday baking and gifting.

    Variations

    • Add ½ tsp nutmeg or cardamom for a spiced variation.
    • Roll in cinnamon sugar twice for a thicker coating.
    • Use browned butter (with added water) for a deeper, nutty flavor.

    Make-Ahead & Storage

    • Dough can be refrigerated up to 48 hours.
    • Freeze dough up to 2 months.
    • Store baked cookies in an airtight container for 3–4 days.
  • Master Bakery-Style Cookies (Endless Variations)

    Master Bakery-Style Cookies (Endless Variations)

    This original Huggins Family recipe—affectionately known in our house as “Fat Daddo’s Cookies”—is our master dough for thick, chewy bakery-style cookies with crisp edges and soft centers. Built to handle everything from classic chocolate chip to brown butter pecan, chocolate orange, and more, it’s designed as a true “one dough, endless variations” system. This version is adjusted for high-altitude baking at about 4,500 ft, so the cookies keep their structure without sacrificing that soft, indulgent texture. For sea-level baking, see the Notes section for adjustments.

    Ingredients

      Base Dough

    • 1 cup (227 g) unsalted butter, softened
    • 1 cup (220 g) packed brown sugar
    • ¼ cup (50 g) granulated sugar
    • 1 large egg (50 g)
    • 1 large egg yolk (18 g)
    • 1½ tsp (7 g) vanilla extract
    • 1–2 tbsp (15–30 g) milk
    • 3 cups + 2 tbsp (375 g) all-purpose flour
    • 2 tbsp (16 g) cornstarch
    • ¾ tsp (4 g) baking soda
    • 1 tsp (6 g) table salt

    Directions

    Make the Dough

    In the bowl of a stand mixer or in a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 1–2 minutes.

    Add the egg, egg yolk, vanilla extract, and 1 tbsp milk. Mix until smooth and slightly thickened, about 1 minute. If the dough seems especially stiff once the flour is added, mix in the remaining 1 tbsp milk.

    In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

    Finish the Dough

    Add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.

    Fold in the optional mix-ins for your chosen variation just until evenly distributed.

    The dough should be soft and slightly tacky, but not sticky.

    Portion, Shape, and Chill

    Portion the dough into either 8 large cookies or up to 24 regular cookies.

    Gently flatten each dough ball to about ¾–1 inch thick to encourage even spreading while baking.

    Place the dough on a parchment-lined or silicone mat-lined baking sheet and refrigerate for at least 1 hour and up to 48 hours. Chilling helps prevent excess spreading and improves flavor and texture.

    For slightly more spread, let the dough sit at room temperature for 10–15 minutes before baking.

    Bake

    Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.

    Arrange the chilled dough 2–3 inches apart.

    Bake large cookies for 12–15 minutes or regular cookies for 7–9 minutes, until the edges are set and the centers still look slightly underbaked.

    Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

    Freeze for Later

    Portioned dough can be frozen for later baking.

    Freeze on a tray until firm, then transfer to a freezer bag or airtight container.

    Bake from frozen, adding 2–3 minutes to the normal baking time.

    Chocolate Dough Variation

    Replace ½ cup (60 g) of the flour with ½ cup (50 g) unsweetened Dutch-process cocoa powder.

    Increase the milk by 1–2 tbsp (15–30 g), using 2–4 tbsp (30–60 g) total, as needed to achieve a soft, slightly tacky dough.

    Browned Butter Variation

    Replace the butter with browned butter by cooking it over medium-high heat until deeply golden and nutty.

    Let the browned butter cool to room temperature until thickened but still workable.

    For every ½ cup (113 g) butter used, add 1½ tbsp (22 g) water to replace lost moisture.

    Notes

    Preparation

    • For mix-ins that absorb moisture—such as oats, toasted coconut, or freeze-dried fruit—add an extra 1 tbsp (15 g) milk to the dough.
    • Bulky mix-ins like chocolate chunks, nuts, and toffee usually need no additional adjustment.
    • Soft or sticky mix-ins like marshmallows and almond paste work best when frozen first or enclosed inside the dough.
    • For Gevulde Koek-style filled cookies, wrap the filling completely in dough and bake at 375°F (190°C) instead of 400°F (204°C) for more even baking.
    • High Altitude (~4,500 ft / 1370 m): Use the ingredient amounts listed for thicker cookies with better structure and controlled spread.
    • Sea Level: Reduce the flour to 3 cups (360 g), increase the baking soda to 1 tsp, and use only enough milk to bring the dough together if needed.

    Serving Suggestions

    • Serve slightly warm for the softest centers and best melted-chocolate texture.
    • Pair with cold milk or vanilla ice cream.
    • Large cookies are perfect for sharing or bakery-style presentation.

    Variations

    Base Dough Optional Mix-Ins:

    • Chocolate Chip: 1½ cups semisweet chocolate chips or 1½ cups mini semisweet chocolate chips; add 1 cup roasted chopped pecans if desired.
    • Dark Chocolate Chunk & Roasted Hazelnuts: 6–8 oz dark chocolate chunks, ¾ cup roasted chopped hazelnuts, and ¾ cup toasted unsweetened coconut flakes if desired.
    • White Chocolate Macadamia: 1 cup white chocolate chips, ¾ cup macadamia nuts, and ¾ cup toasted unsweetened coconut flakes if desired.
    • Oatmeal Raisin: 1¼–1½ cups quick oats and 2 cups raisins; add 1 tbsp (15 g) extra milk.
    • Toffee & Chocolate: 1 cup Heath toffee bits and ¾ cup semisweet chocolate chips.
    • Ginger Chunk: ½ cup crystallized ginger, chopped; use the browned butter variation.
    • S’mores: ½ cup milk chocolate chips, ½ cup semisweet chocolate chips, 1 cup frozen mini marshmallows, and ½ cup slightly crushed Golden Grahams cereal.
    • White Chocolate Cranberry: ¾ cup white chocolate chips, ¾ cup dried cranberries, and ½ cup chopped crystallized ginger if desired.
    • Brown Butter Pecan: 1 cup toasted chopped pecans, ¾ cup toffee bits, replace ½ tsp vanilla extract with ½ tsp maple extract, and press a pecan half into the top before baking; use the browned butter variation.
    • White Chocolate Raspberry: 1 cup white chocolate chunks and ½ cup crushed freeze-dried raspberries; add 1 tbsp (15 g) extra milk.
    • Pretzel Crunch: 1 cup chopped pretzels and ¾ cup peanut butter chips or semisweet chocolate chips.
    • Golden Gevulde Koek: 2 boxes (8 oz each) almond paste, portioned into disks and enclosed in the dough; use the browned butter variation and bake at 375°F (190°C).

    Chocolate Dough Optional Mix-Ins:

    • White Chocolate Chip: 1¼ cups white chocolate chips.
    • Peanut Butter Chip: 1½–2 cups peanut butter chips.
    • Chocolate S’mores: 1 cup frozen mini marshmallows and ¾ cup slightly crushed Golden Grahams cereal.
    • Chocolate Orange: zest of 1 orange and 1 cup white chocolate chips.
    • Chocolate Raspberry: 1 cup white chocolate chips and ½ cup crushed freeze-dried raspberries; add 1 tbsp (15 g) extra milk.
    • Tuxedo Cookies: 1 cup white chocolate chunks, ¾ cup chopped 70% dark chocolate, and ½ tsp espresso powder.
    • Mochanut: 1 cup toasted unsweetened coconut flakes, ¾ cup semisweet or dark chocolate chips, and 1 tsp instant espresso powder; add 1 tbsp (15 g) extra milk.
    • Cherry Chocolate: ¾ cup dried cherries, plumped with water and drained well, plus ¾ cup chopped 70% dark chocolate.
    • Chocolate Gevulde Koek: 2 boxes (8 oz each) almond paste, portioned into disks and enclosed in the chocolate dough; bake at 375°F (190°C).
    • Burnt Almond Fudge: 1½ cups semisweet chocolate chips, ½ cup roasted chopped slivered almonds, and replace ½ tsp vanilla extract with ½ tsp almond extract.

    Make-Ahead & Storage

    • Dough can be refrigerated for up to 48 hours.
    • Freeze portioned dough for up to 2 months.
    • Baked cookies keep in an airtight container at room temperature for 3–4 days.
    • Warm briefly before serving for best texture.
  • Brown Sugar Blondies

    Brown Sugar Blondies

    These brown sugar blondies are a simple, old-school bar cookie—rich with caramel notes, soft in the center, and the kind of dessert that disappears fast at family get-togethers. The base recipe is intentionally straightforward (one bowl, one pan), and it’s a perfect canvas for mix-ins like ginger + cranberry, chocolate chips, toasted nuts, or a cinnamon-sugar swirl.

    Ingredients

    • 2 cups brown sugar
    • 1⅔ cups all-purpose flour
    • ½ cup butter, melted
    • 3 eggs
    • 2 tsp baking powder
    • 2 tsp vanilla extract
    • ½ tsp table salt

    Directions

    Prepare the Batter

    Preheat oven to 350º. Grease a 9×13 baking dish.

    In a large bowl, combine all ingredients and mix until evenly incorporated. Spread batter evenly into the prepared pan.

    Bake and Cool

    Bake until the top is dry and the edges begin to pull away from the sides, about 25 minutes.

    Remove from the oven and cool completely before slicing.

    Notes

    Preparation

    These blondies are soft and lightly cake-like as written. For a chewier, denser blondie, make this one change:

    • Chewier Texture Option: Use 2 eggs (instead of 3) and 1 tsp baking powder (instead of 2 tsp). (All other ingredients stay the same.)

    Doneness is best judged by texture, not time:

    • A toothpick should show moist crumbs, not wet batter.
    • Overbaking will dry the bars quickly, so start checking a few minutes early if your oven runs hot.
    • For clean slices, cool completely and use a sharp knife, wiping between cuts.

    Altitude can affect baking results (especially dryness and rise):

    • High Altitude (~4,750 ft / 1400 m): Start checking 2–4 minutes early. If your blondies tend to bake up dry at altitude, add 1–2 tbsp extra melted butter to the batter.
    • Sea Level: Bake time is typically closer to the full time; keep the base butter amount as written.

    Serving Suggestions

    • Serve at room temperature for the cleanest texture and easiest slicing.
    • For a dessert-style presentation, warm individual squares briefly and serve with vanilla ice cream.

    Variations

    Stir the variation ingredients below into the batter unless otherwise noted.

    White Chocolate Toffee Blondies:

    • ¼ cup white chocolate chips (sprinkled evenly on top before baking)
    • 1 tbsp toffee bits (sprinkled evenly on top before baking)

    Ginger Cranberry Bars:

    • ½ tsp ground ginger
    • ¼ cup crystallized ginger, finely chopped
    • ½–⅔ cup dried cranberries, chopped
    • 8 oz white chocolate chips
    • Optional: ½ tsp orange zest

    Classic Walnut Blondies:

    • 1–1¼ cups walnuts, toasted and chopped
    • Optional: ½ tsp cinnamon

    Chocolate Chip Blondies:

    • 1½–2 cups semisweet or dark chocolate chips
    • Optional: a light sprinkle of flaky salt on top before baking

    Maple Pecan Blondies:

    • 1 cup pecans, toasted and chopped
    • ½ tsp cinnamon
    • Optional: add 1 tbsp maple syrup

    Espresso Toffee Blondies:

    • 1 tsp instant espresso powder
    • ¾ cup toffee bits

    Cinnamon Roll Blondies:

    Gently marble this swirl into the batter just before baking:

    • ¼ cup brown sugar
    • 1½ tsp cinnamon
    • 1 tbsp melted butter

    Apple Spice Blondies:

    • 1½ cups finely diced apple, tossed with 1 tsp flour
    • ¾ tsp cinnamon
    • ¼ tsp nutmeg

    Variation baking note:

    • Fruit-heavy or topped variations may need 1–3 additional minutes of bake time.
    • Toasting nuts before adding improves flavor and keeps them tasting fresh in the finished bars.

    Make-Ahead & Storage

    • Store tightly covered at room temperature for up to 3 days.
    • Freeze fully cooled bars (well wrapped) for up to 2 months; thaw at room temperature.
  • Soft Gingerbread Men

    Soft Gingerbread Men

    Cookies are serious business around our house. Baking dozens of cookies in all varieties is part of our holiday tradition. The box of cookies in the photo held just a sampling of treats baked for our annual Christmas Eve party—and these soft gingerbread men are always a crowd pleaser.

    Ingredients

    • 1 cup packed brown sugar
    • ½ cup butter + ¼ cup shortening (or ¾ cup shortening for a more traditional texture)
    • ¼ cup molasses
    • 1 tbsp honey or dark corn syrup (optional, for extra softness)
    • 1 large egg
    • 2 tsp baking soda
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1½ tsp ground cloves
    • ¼ tsp table salt
    • 2¼ cups all-purpose flour

    Directions

    Make the Dough

    In a large bowl, beat together brown sugar, butter, shortening, molasses, honey (if using), and egg until smooth and creamy. Stir in baking soda, cinnamon, ginger, cloves, and salt. Gradually mix in flour until fully incorporated.

    Cover dough and chill for at least 3 hours or overnight, until firm enough to roll.

    Roll and Cut

    Preheat oven to 375°F (190°C). Roll chilled dough between sheets of parchment paper dusted with confectioners’ sugar (instead of flour) to about ¼-inch thickness. Cut into desired shapes using cookie cutters.

    Transfer cookies to a baking sheet lined with parchment paper or release foil.

    Bake

    Bake for 10–12 minutes, or until cookies are fragrant and edges are just set—they’ll continue to bake on the sheet after removal. Avoid overbaking to keep them soft.

    Cool cookies on the baking sheet for several minutes before transferring to a wire rack to cool completely.

    Optional Glaze

    For a glossy finish, whisk together 1 cup confectioners’ sugar, 1–2 tbsp milk, and ½ tsp vanilla or lemon juice. Brush lightly over warm cookies and allow to set.

    Notes

    Preparation

    • Rolling between parchment prevents sticking and eliminates the need for added flour, keeping cookies tender.
    • Adding honey or corn syrup creates a slightly chewier texture.
    • For an even softer cookie, slightly underbake and store while still a bit warm.

    Serving Suggestions

    • Decorate with royal icing, sanding sugar, or a drizzle of glaze.
    • Serve alongside hot cocoa, Anijsmelk, or Aunt Laurie’s Pumpkin Spice Steamer for a cozy holiday pairing.

    Make-Ahead & Storage

    • Dough can be chilled up to 3 days or frozen up to 1 month; thaw in the refrigerator before rolling.
    • Baked cookies keep for about 1 week in an airtight container at room temperature.
    • To retain softness, store with a slice of bread or a piece of apple in the container.
  • Chocolate Meringues

    Chocolate Meringues

    These Chocolate Meringues are light, crisp, and deeply chocolatey—fun to make, and bakery-fancy when piped into little stars. They’ve long been part of our Christmas Eve tradition, shared alongside several other homemade cookies during an evening spent with family and friends. Our Christmas Eve typically gathers 45–75 people for dinner, a Christmas program, and a spread of treats, and these meringues are always among the first to disappear. Expect a delicate, crisp exterior with a slightly chewy center (especially when they’re fresh). For the most reliable structure and brightest chocolate flavor, use natural cocoa powder rather than Dutch process.

    Ingredients

    • 3 egg whites (room temp)
    • ¾ tsp vanilla extract
    • ¾ cup sugar
    • ¼ cup natural cocoa powder (recommended; see notes)

    Directions

    Prepare the Pan and Bag

    Preheat oven to 300°F. Line baking sheets with parchment paper and cover with foil. Fit a pastry bag with a large open star tip (i.e. #8b).

    Whip the Meringue

    Place egg whites and vanilla in a very clean stainless steel mixing bowl. Beat on low speed until bubbles begin to form on the top of the eggs (like a bubble bath).

    Increase speed to high and beat until the egg whites form soft peaks.

    Gradually add sugar, about 2 tbsp at a time, beating until stiff peaks form (egg whites will be shiny, heavy, and stiff—don’t over beat).

    Add Cocoa and Pipe

    Gently fold in cocoa by hand until evenly incorporated.

    Pipe stars about 1½ in. diameter onto the foil.

    Alternatively, drop by rounded tsp if you don’t want to pipe.

    Bake and Cool

    Bake for about 30-35 minutes, or until lightly browned.

    Remove from foil and cool on wire racks.

    Store in a non-reactive uncovered bowl.

    Notes

    Preparation

    • Use a very clean stainless steel (or glass) bowl and clean beaters—any trace of grease can prevent the egg whites from whipping properly.
    • A stand mixer (kitchenaid) works best for consistent volume and texture.
    • Do not double this recipe—larger batches are less reliable and don’t hold structure as well.
    • Natural vs Dutch-Process Cocoa: Natural cocoa is slightly acidic and helps stabilize the egg-white foam, while also providing a brighter, sharper chocolate flavor. Dutch-process cocoa is darker and smoother in flavor but can be slightly more prone to deflating if over-folded.
    • Because cocoa powder contributes to both structure and drying, this recipe is designed specifically for chocolate meringues. Plain or non-cocoa meringues require additional stabilization (such as cream of tartar) and are best treated as separate recipes.

    Serving Suggestions

    • Add to cookie trays or dessert platters for contrast alongside butter cookies, spritz, or shortbread.

    Make-Ahead & Storage

    • Store in a cool, dry place. Humidity will soften meringues over time.
    • Best enjoyed within 1–3 days, though texture may vary depending on weather and storage conditions.