Cookie Recipes

Ricotta Cheese (left & center), Chocolate Sugar & Grape Jello Spritz
All recipes tested in the TFB kitchen and fully approved by all taste testers. Wherein “taste testers” = me, the boys, co-workers, neighbors and visiting family and friends brave enough to try things out!
If I know the original source, I will credit always, but sometimes these come from old emails and cut outs of magazines so the sources are long forgotten. 

Ginger Molasses Cookies

Source = Silver Palate Cookbook


  • 12 tablespoons *unsalted* butter (1 1/2 sticks)
  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda


Preheat over to 350 degrees.

Melt butter; add sugar and molasses and mix thoroughly (I used the low setting on my Kitchen-aid through the whole process). Lightly beat egg and add to butter mixture – blend well. Sift flour with spices, salt & baking soda. Add to first mixture and blend well. Lay a sheet of parchment paper over a cookie sheet and drop a tablespoon of batter at a time, 3 inches apart. The dough WILL spread so try to keep to the 3 inch rule! Bake at 350 for 8-10 minutes. Remove from oven while still soft and immediately remove parchment sheet with cookies on it to the counter to cool. Makes at least 24 large, flat cookies that are moist in the middle.

They are delicious! A little crunchy, a little chewy, with a lovely warm, spicy flavor blend.

Chocolate Sugar Cookies

Courtesy of Blue Flowers and Folly it is apparently a family recipe and it is a must have for any chocoholic. Not too sweet at all. And if you are sensitive to the caffeine in chocolate? (ahem, as I found out the hard way) don’t eat these after dinner! Rolling them in sugar/sprinkles gives them a nice thin crunchy outer layer and the center is gooey heaven.

  • 4 Squares (4-oz) Bakers Unsweetened Dark Chocolate
  • 1 1/2 sticks butter
  • 1 cup sugar
  • 1 egg
  • 1+ tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • additional sugar and colorful sprinkles to coat

1. Use a large microwavable bowl from start to finish. Pre-heat oven to 375 degrees. Microwave chocolate with butter on high for 2+ minutes or until butter is melted. Keep stirring the butter/chocolate mix until the chocolate is fully melted.

2. Stir in 1 cup sugar until well blended (note: I just use a wooden spoon for these cookies – no mixer, but I assume a mixer on low for all steps would be fine. No whipping is needed).

3. Stir in egg and vanilla.

4. Mix in flour, baking soda and salt and stir until a nice dough is created.

5. Chill dough in refrigerator for 30 mins. Shape into 1″ balls and roll in extra sugar/sprinkles. Place on parchment paper on ungreased cookie sheet. Bake at 375 for 8 minutes. Remove and cool. Makes close to 2-3 dozen depending on how you roll them!

Ricotta Cheese Cookies

Originally shared with me by an August mom with a dormant blog so I cannot link, BUT, when I lost the original I did a search and the closest that I found on the innertubes was from Good Housekeeping – yep, that old standby!

A HUGE hit with peeps at work and with the Teen (ok, I kinda like them too!)  Again, these are not overly sweet. The ricotta cuts the sugar and makes this a ridiculously moist cookie. Add sugar sprinkles or frosting to sweeten if desired.

  • 2 cups sugar
  • 1 cup (2 sticks) butter – softened
  • 1 15oz container ricotta cheese
  • 2 tsp vanilla extract
  • 2 eggs
  • 4 cups flour
  • 2 tbl baking powder
  • 1 tsp salt
  • sprinkles & cream cheese frosting (we like Pillsbury vanilla or basic white)

1. Preheat oven to 350 degrees. In large bowl with mixer at low speed, beat sugar & butter until blended. Increase speed to high and beat until light and fluffy (about 5 minutes). At medium speed, beat in ricotta, vanilla and eggs until well combined.

2. Reduce mixer speed to low. Add flour, baking powder & salt and beat until a dough forms. It will be a gooey dough.

3. Drop dough by level tablespoons about 2 inches apart on parchment paper on an ungreased cookie sheet. They don’t spread too much and you can easily fit 12 on a large cookie sheet. Use a butter knife or thin spatula to scoop dough out of spoon then use spatula to gently smooth the surface edges of the dough on the sheet. Sprinkle with colored sugar sprinkles if using them. Bake 12-15 minutes or until lightly golden. Cookies will be SOFT. If frosting them, let them cool first. Makes up to 4 dozen.

Beware! This is some of the best raw dough ever 😉 The Teen stands over me and waits until he can lick the bowl. I know we always say that about dough, but really…I’ve shared it with a few other friends and they agree that it is HARD not to just bypass the baking entirely.

Jello Spritz Cookies

These came from my August mom friend in PA. I tried black cherry and grape one year. The Teen did not like the cherry, but we should have suspected he would not since he generally doesn’t like cherry flavoring. I liked the cherry plenty fine, BUT, I must say that the grape is even better! Strawberry and blue raspberry were also quite good. The jello flavor does come through quite strong so do make sure and pick a flavor you will like. The problem is that the recipe calls for a small, 3oz pack of jello mix but my store only had the larger 6 oz packets which you can split in half but that means you still have to make another batch which is fine if you love them, but otherwise you might start hunting around for a good jello shooter recipe (cough cough – who would do THAT?!)

  • 3 1/2 cups flour
  • 1 1/2 cups butter – softened
  • 1 (3 oz) package of fruit flavored jello mix
  • 1 tsp baking powder
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • additional sugar and/or sugar sprinkles

1. Cream butter, sugar and jello mix. Add egg & vanilla. Beat well. Gradually add flour and baking powder. Blend at low speed until smooth.

2. Refrigerate for 30 mins or until dough is firm. Preheat oven to 400 degrees

3. Roll into balls, then roll the balls into sugar/sprinkles. Place on parchment paper on ungreased cookie sheet. Bake at 400 for 8 minutes. Makes 4 dozen easily!

You’ll notice I’m addicted to parchment paper 🙂 Makes cleanup so easy AND since I only have one really nice cookie sheet it allows me to just remove the paper with cookies fresh out of the oven onto the counter to cool and then lay another piece on the sheet and get right back into dropping cookies on the pan.

Chocolate Raspberry Thumbprints

(from Bakers Square Chocolate box)

  • 2 Cups Flour
  • 1 tsp. baking soda
  • 1/4 tsp salt
  • 4 squares unsweetened chocolate
  • 1/2 cup butter
  • 1 pkg 8oz cream cheese, softened
  • 1 1/4 cups sugar, divided
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup red raspberry jam

Heat oven to 375.

MIX flour, baking soda & salt. Set aside.
Microwave chocolate and butter for 2 mins; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla. MIX WELL. Stir in flour mixture. Refrigerate 15 mins.
ROLL dough into 1 inch balls, coat with remaining sugar. Place 2 inches apart on baking sheets. PRESS your thumb in the center of each ball; FILL indentation with about 1/4 tsp jam.

BAKE 8-10 mins or until lightly browned. Cool 1 min on baking sheet; transfer to wire racks. Cool completely. Makes 4 dozen

Premier Cheesecake Cranberry Bars

(a Nestle recipe)

  • 2 cups flour
  • 1 1/2 cups quick or old fashioned oats
  • 1/4 cup packed light brown sugar
  • 1 cup butter, softened
  • 2 cups (12 oz pkg) Nestle Premier White Morsels
  • 1 pkg (8 oz) cream cheese at room temperature
  • 1 can (14 oz) Sweetened Condensed Milk
  • 1 1/4 cup lemon juice
  • 1 tsp vanilla
  • 1 can (14 oz) whole berry cranberry sauce
  • 2 tbl cornstarch

HEAT over to 350. GREASE 13×9 inch baking pan. COMBINE lour, oats and brown sugar in a large bowl. Add butter and mix until crumbly. Stir in morsels. Reserve 2/12 cups of mixture for topping.

With floured fingers, press remaining mixture into prepared pan. BEAT cream cheese until creamy. Add condensed milk, lemon juice and vanilla. Mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture. BAKE for 35-40 mins or until center is set. Coll completely in pan on wire rack. Cover; refrigerate until serving time. Cut into bars. Makes 30 bars.

S’mores Cookies

Adapted from Always with Butter


  • 11 Tablespoons unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 1/2 cup semi-sweet chocolate chips – IMHO these are optional. Or, use dark chocolate chips. The dough is plenty sweet without the chips.
  • 1 cup mini marshmallows
  • 3 regular sized Hershey’s bars, broken into pieces (I used Special Dark)
  • 1-2 packages graham crackers, broken into squares


  1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
  2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
  3. Add the flour mixture to the butter mixer and combine on low speed.
  4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight.
  5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used an 11×17 pan and filled it up once and partially filled it with the second batch. It all depends on how thick you want the cookie part to be.
  6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 24 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
  7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
  8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
  9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

When making these again I will DEFINITELY make them somewhat thinner. Don’t get me wrong – this thicker batch was good – but I think I’d like just a tad more balance in the flavors. Just me!

This batter when raw? AMAZING. Almost as good as the ricotta cheese cookies. Almost.

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