Soft and Zesty Lemon Crinkle Cookies

 

Soft and Zesty Lemon Crinkle Cookies

These soft and chewy lemon crinkle cookies have a bright citrus flavor, a tender texture, and a beautiful crinkled powdered sugar coating.

---

Ingredients:

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

Wet Ingredients:

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 tbsp lemon zest (from 1–2 lemons)
• 1 large egg
• 1 large egg yolk (for extra softness)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For Coating:

• ½ cup powdered sugar

---

Instructions:

Step 1: Prepare the Dough

1. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. In a separate large bowl, beat butter, sugar, and lemon zest until light and fluffy (about 2 minutes).
3. Add the egg, egg yolk, lemon juice, and vanilla. Mix until smooth.
4. Gradually add the dry ingredients, mixing just until combined.

---

Step 2: Chill the Dough

• Cover and refrigerate the dough for 30–60 minutes to help with shaping and crinkling.

---

Step 3: Coat & Bake

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop out tablespoon-sized balls of dough and roll them into smooth balls.
3. Roll each ball generously in powdered sugar until fully coated.
4. Place cookies 2 inches apart on the prepared baking sheet.

---

Step 4: Bake & Cool

• Bake for 10–12 minutes, until the edges are set but the centers are soft.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

---

Tips for the Best Lemon Crinkle Cookies:

✔ For extra lemon flavor, add an additional ½ tsp of lemon extract.
✔ For an ultra-soft texture, don’t overbake; they will continue to set as they cool.
✔ For a stronger crinkle effect, roll the cookies in granulated sugar first, then powdered sugar.

Would you like a version with white chocolate or poppy seeds?

2 ingredient PEANUT BUTTER COOKIES

 

Peanut butter cookies (2 ingredients)
– 2 eggs
– 2 cups of natural peanut butter

Mix 2 eggs and the 2 cups of peanut butter. Thereafter use an electric mixer to make the batter smooth. Take the mixed in your hand, roll it in your hands until it has become a smooth and soft ping pong boll size and place it on the baking tray with some non stick baking paper. Use a fork to flatten the pong shaped cookies
Preheat oven for 5-6 minutes, then place the cookies in your oven on 375 degree F( or 180-190 degrees Celsius) for 10-20 minutes depending on your oven or until the cookies are nice and firm. When you take them out you need to let them cool for about 10 minutes. Because when you let them cool they’ll harden up.

Low on carbs, high in healthy fats and good amount of protein
Benefits of peanut butter
– Healthy fats
– High in potassium
– High in dietary fiber
– Good source of vitamins & minerals
– Decreased chance of developing gallstones
– Lowers chance to develop heart disease & diabetes
Brings milk and cookies to another level, enjoy some peanut butter cookies today!

CANDY CORN SUGAR COOKIES

 

Ingredients

• 2 ¾ cup of flour
• 1 teaspoon of baking soda
• ½ teaspoon of baking powder
• ½ teaspoon of salt
• 1 cup of butter softened
• 1 ½ cups of sugar
• 1 egg room temperature
• 2 teaspoons of vanilla extract
• ½ cup of candy corn
• ½ cup of caramel chips

Instructions

Preheat oven to 375 degrees F. In a small bowl whisk flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar, about 4 minutes using a hand mixer.
Add egg and vanilla to butter mixture and mix together. Slowly add in flour mixture, reserving 2 tablespoons of flour mixture. Do not over mix.
Toss candy corn and caramel chips with the 2 tablespoons of flour. Add caramel chips to cookie mixture.
To a well greased pan, add 2 tablespoons of cookie dough for jumbo cookies, or 1 ½ teaspoons for regular sized cookies. Top with candy corn.
Bake jumbo cookies for 13-15 minutes or until edges become slightly golden brown. Bake regular cookies for 8-10 minutes. Allow to cool fully before serving.
Makes about 12 jumbo cookies and about 24 regular cookies.
Tip: If adding candy corn into the cookie dough, when spooning dough onto the cookie sheet, be sure to either have candy corn within the center of the ball or on top to keep the candy corn from melting onto the sheet.

World's Best Butter Cookies

 

Here’s a recipe for what many consider the world’s best butter cookies—rich, melt-in-your-mouth Danish-style cookies with just a handful of ingredients:

---

World's Best Butter Cookies

Ingredients:

• 1 cup (226g) unsalted butter, at room temperature
• 2/3 cup (85g) powdered sugar (for a finer texture)
• 1 tsp vanilla extract (or use vanilla bean paste for extra richness)
• 2 cups (250g) all-purpose flour
• 1/4 tsp salt (omit if using salted butter)
• Optional: turbinado sugar or coarse sugar for rolling edges

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
2. Cream butter and sugar in a bowl until light and fluffy (about 2–3 minutes).
3. Add vanilla and mix until combined.
4. Sift in flour and salt, and mix until dough forms. Don’t overwork it.
5. Shape the cookies:
   • Roll dough into a log, wrap in plastic, and chill for 30 minutes.
   • Slice into 1/4" thick rounds.
   • Or pipe using a star tip for the classic Danish look.
6. (Optional) Roll edges in turbinado sugar for extra crunch.
7. Bake for 10–12 minutes or until the edges just begin to turn golden.
8. Cool on the pan for 5 minutes, then transfer to a wire rack.

---

These cookies are buttery, crisp yet tender, and taste amazing on their own—or dipped in chocolate. Want a flavor twist like lemon zest, almond, or cardamom?

Melt-in-Your-Mouth Shortbread Cookies

 

Here’s the full recipe for Melt-in-Your-Mouth Shortbread Cookies:

Ingredients

• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar (powdered sugar)
• 1 cup butter, softened
• Optional: Maraschino cherries or sprinkles for decoration

Instructions

1. Preheat Oven: Set your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together cornstarch, flour, and confectioners’ sugar.
3. Cream Butter: In a separate bowl, beat the softened butter until light and fluffy (about 2–3 minutes).
4. Combine: Gradually add the dry ingredients to the butter, mixing until a smooth dough forms.
5. Shape Cookies: You can either:
   • Use a piping bag with a star tip to create swirled cookies.
   • Roll the dough into small balls and flatten them with a fork.
6. Decorate: Add half a cherry or sprinkles on top if desired.
7. Bake: Bake for 15–20 minutes, or until the edges are just lightly golden (do not overbake).
8. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Enjoy your soft, buttery shortbread cookies! Let me know if you need any variations or flavor ideas.

Homemade Instant Pot Oreo Cheesecake

 

Ingredients

Crust Ingredients:

• 15 Oreo cookies
• 3 TBSP unsalted butter (melted)

Batter Ingredients:

• 2 packages(8 oz each) cream cheese (room temp)
• 1/2 C sugar
• 1 TBSP cornstarch
• 3 large eggs (room temp)
• 1/2 C heavy cream (room temp)
• 1 tsp vanilla
• 10 Oreo cookies (chopped)

Ganache Ingredients:

• 1/2 C heavy whipping cream
• 1 C chocolate chips
• Oreo Whipped Cream
• 1 C heavy whipping cream
• ¼ C powdered sugar
• ¼ C crushed oreos
• 1 disposable piping bag with star tip

Garnish Ingredients:

• 1 C mini oreos

Instructions

Prep springform pan with non-stick spray
Set aside
Crush cookies

Crust Directions:

Combine cookie crumbs and melted butter in a large bowl. Stir until both ingredients are well combined.
Transfer the mixture to the prepped pan. With a measuring cup press down on the mixture to make a crust. With this crush work to line the sides to about the middle of the pan.
Move to the refrigerator and chill for at least 20 minutes.

Cheesecake Directions:

(Before you start ensure that all of the ingredients are at room temp.)
Using an electric mixer, beat the cream cheese, sugar, and cornstarch on medium-low speed. Continue to beat until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl.
Reduce the mixer speed to low. Add in the heavy cream. Beat until blended. Scrape the bottom and sides of the bowl. Add one egg at at a time beating after each addition until combined. Add the vanilla beating to to mix well.
Slowly begin to add in the chopped cookies. Stir to mix.
Transfer the crust from the refrigerator. Slowly begin to pour the cheesecake batter into the prepped pan.

Cooking Directions:

Put the metal trivet into the Instant Pot.
Add 1 1/2 cups of water. Gently place the cheesecake pan on top of the trivet. Cover the pan that has the cheesecake with foil.
Set on manual setting. Adjust the pressure to high. Cook for 30 minutes. (30 minutes will make the cheesecake creamy while 35 minutes will result in a denser cheesecake.)
When the IP beeps, release the pressure naturally for about 20-30 minutes.
Carefully open the IP. Gently move the cheesecake to a cooling rack.
Allow to cool for about 1 hour. Carefully run a paring knife around the edges of the cheesecake.
Transfer the cheesecake (still in the springform pan) to the refrigerator for at least 6 hours or overnight.

Ganache Directions:

Pour the heavy cream in a microwave safe bowl. Put the bowl in the microwave for 45 seconds. (Or until it begins to bubble.)
Put the chocolate chips into a bowl. Pour the hot heavy cream on top of the chocolate chips. Check to make sure all of the chips are covered with the heavy cream. Set the bowl aside for about 1 minute.
After the minute start to slowly stir the mixture until all is totally blended. (If not all of the chips are melted return the bowl for another 20 seconds.) Stir. Repeat these last 2 steps as necessary until the chips are melted and incorporated. (If the mixture is too thin add move chips, If the mixture is too thick add more cream. If added stir until all ingredients are blended.)
Move the serving plate close to the cheesecake. Remove the cheesecake from the pan. Set it on the serving plate.
Carefully pour the ganache over the cheesecake.
Oreo Whipped Cream

Using a hand beater, beat together all ingredients until combined and stiff with peaks
Scoop into a piping bag
Garnish with Oreo cookies.
Set the cheesecake aside allowing the ganache to harden before cutting and serving.
Return the leftover cheesecake to the refrigerator. Cover the cheesecake loosely with foil. It will last in the refrigerator for about 1 week.

Apple Pie Cookies

 

Ingredients

For Apple Pie Filling :

• 3 apples (about 1 lbs.)-peeled and sliced into 8 slices each
• 1-2 tablespoon lemon juice
• 3 tablespoon white sugar
• 3 tablespoon brown sugar
• 3 tablespoon corn starch
• 1/2 teaspoon cinnamon
• A dash of nutmeg
• 3/4 cup water

For Pie Crust :

• 1 cup (2 sticks) unsalted butter cut into cubes-chilled
• 2 and 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup ice water
  (or you can use 1 package Refrigerated Pie Crust (2 crusts))

Filling and Topping:

• 1 and 3/4 cups apple pie filling-chopped into small pieces
• 1 cup caramel sauce
• 1 egg -lightly beaten
• 1 tsp cinnamon
• 1/4 cup sugar

Instructions

To make Apple Pie Filling:
Toss sliced apples with lemon juice and set aside.
In a saucepan or a pot combine cornstarch, sugar, browned sugar, cinnamon, nutmeg and water. Stir well and bring to a boil over medium-high heat whisking constantly. Let it boil 2 minutes until thick, then stir in apple slices.
Reduce heat to low, cover the pot and let it simmer about 10 minutes. Apples should be soft but not mushy (cooking time depend on sort of apples). Remove apples from heat and leave them covered to soften and cooled.
When it’s cooled take out the apples from the sauce and chop into small pieces, set aside.
To make Pie Crust:
In a large mixing bowl place flour, salt and sugar and mix to combine.
Using a pastry blender incorporate chilled butter cubes into the flour mixture(the mixture should resemble coarse meal)
Drizzle 2 tablespoons ice water over the mixture and blend, repeat with another 2 tablespoons water. When you squeeze the dough it should holds together (you may have to add more water if the dough crumbles, add 1 tablespoon at a time)
Divide the dough into two equal pieces, flatten and form two disc, pack each disc with plastic wrap and refrigerate 1 hour.
Lightly dust working surface with flour, place chilled dough, dust the dough and the rolling pin, too. Turn the dough as you rolling to prevent it from sticking. Roll it out 1/8-inch thick.
Repeat the process with the other disc.
Assembling the Apple Pie Cookies:
Preheat the oven to 350 F, line cookie sheet with parchment paper, spray with non-stick spray and set aside.
Spread the caramel sauce onto one pie crust.
Spread chopped apple pie filling over caramel and gently tap the filling with your palms.
Cut second pie crust into 1/2 inch strips and create a lattice top over the filling.
Using round cookie cutter (about 2.5 inch) cut out the cookies and place them onto baking sheet.
Beat the egg with a fork and brush the top of cookies.
Combine cinnamon and sugar and sprinkle the cookies generously.
Bake 20-30 minutes (until golden brown).