20 Easy and Delicious Thanksgiving Cookie recipes!

Get ready to sweeten your Thanksgiving celebration with our collection of 20 easy and delicious Thanksgiving cookie recipes! From classic pumpkin spice to creative twists like cranberry-orange shortbread and maple pecan delights, these treats are perfect for adding a festive touch to your holiday menu. Whether you’re baking for a family gathering, a Friendsgiving feast, or simply craving a cozy fall dessert, these beginner-friendly recipes are sure to impress your guests and satisfy your sweet tooth. Let’s dive into these irresistible cookie ideas that will make your Thanksgiving table even more memorable!

1. Pumpkin cakes

Soft, spiced, and bursting with autumn flavor, these pumpkin cakes are a delightful twist on traditional cupcakes, with a moist crumb and creamy frosting.

Ingredients

• Dry Ingredients:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
• Wet Ingredients:
  • ¾ cup pumpkin puree (not pie filling)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
• Frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp cinnamon

How to Make

1. Preheat and Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease a 9-inch round cake pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Combine Wet Ingredients: In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth.
4. Combine: Gradually stir dry ingredients into wet ingredients until just combined. Avoid overmixing.
5. Bake: Divide batter evenly among muffin cups or pour into the cake pan. Bake for 18–22 minutes (muffins) or 25–30 minutes (cake), until a toothpick inserted in the center comes out clean. Cool completely.
6. Make Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and cinnamon, beating until smooth.
7. Frost: Spread or pipe frosting onto cooled cakes.

Tips

• Use room-temperature ingredients for smoother batter and frosting.
• For extra flair, sprinkle with candied pecans or a dusting of cinnamon.
• Store in an airtight container in the fridge for up to 4 days.

2. Cranberry orange orange cookies

These vibrant cookies combine tart cranberries with zesty orange for a refreshing, festive treat.

Ingredients

• 2 ¼ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• Zest of 1 orange
• 2 tbsp fresh orange juice
• 1 cup dried cranberries
• ½ cup white chocolate chips (optional)

How to Make

1. Preheat Oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients: Whisk flour, baking soda, and salt in a medium bowl.
3. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes. Add egg, orange zest, and orange juice; mix well.
4. Combine: Gradually add dry ingredients to wet, mixing until just combined. Fold in cranberries and white chocolate chips, if using.
5. Shape and Bake: Scoop tablespoon-sized portions onto baking sheets, spacing 2 inches apart. Bake for 10–12 minutes, until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to a wire rack.

Tips

• Soak dried cranberries in warm water for 10 minutes to plump them up before adding.
• For a glaze, drizzle with a mix of 1 cup powdered sugar and 2 tbsp orange juice.
• Freeze unbaked dough balls for up to 3 months for quick baking.

3. Brown butter sugar cookies

Nutty, rich brown butter elevates classic sugar cookies to a whole new level of indulgence.

Ingredients

• 1 cup unsalted butter
• 2 ¼ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 large egg
• 2 tsp vanilla extract
• ¼ cup coarse sugar (for rolling)

How to Make

1. Brown the Butter: Melt butter in a saucepan over medium heat. Cook, stirring, until it turns golden brown and smells nutty, about 5–7 minutes. Cool slightly.
2. Mix Dry Ingredients: Whisk flour, baking soda, and salt in a medium bowl.
3. Mix Wet Ingredients: In a large bowl, combine browned butter, granulated sugar, and brown sugar. Add egg and vanilla; mix until smooth.
4. Combine: Stir dry ingredients into wet until a dough forms.
5. Chill: Wrap dough and chill for 30 minutes.
6. Shape and Bake: Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, then roll in coarse sugar. Place on parchment-lined baking sheets and bake for 10–12 minutes. Cool on a wire rack.

Tips

• Don’t skip chilling; it helps the cookies hold their shape.
• Brown butter can be made ahead and stored in the fridge for up to a week.
• Add a pinch of sea salt on top before baking for a sweet-salty twist.

4. Cinnamon roll cookies

These swirled cookies capture the essence of cinnamon rolls in a portable, crispy form.

Ingredients

• Dough:
  • 2 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
• Filling:
  • ¼ cup unsalted butter, melted
  • ½ cup brown sugar, packed
  • 1 tbsp ground cinnamon
• Glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

How to Make

1. Make Dough: Whisk flour, baking powder, and salt. In a large bowl, beat butter and sugar until fluffy. Add egg and vanilla; mix well. Stir in dry ingredients until a dough forms.
2. Chill Dough: Divide dough in half, wrap, and chill for 1 hour.
3. Prepare Filling: Mix melted butter, brown sugar, and cinnamon.
4. Roll and Fill: Roll each dough half into a 10×8-inch rectangle. Spread half the filling over each. Roll tightly into a log, wrap, and chill for 30 minutes.
5. Slice and Bake: Preheat oven to 350°F (175°C). Slice logs into ¼-inch rounds. Place on parchment-lined baking sheets and bake for 10–12 minutes. Cool completely.
6. Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over cooled cookies.

Tips

• Use dental floss to slice the dough for clean cuts.
• Freeze dough logs for up to 2 months for slice-and-bake convenience.
• Add a pinch of nutmeg to the filling for extra warmth.

5. Free baking butter cookies

Assuming this refers to classic butter cookies (possibly a typo for “free-form” or “shortbread”), these melt-in-your-mouth treats are simple yet luxurious.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ tsp salt
• 1 tsp vanilla extract

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.
2. Cream Butter and Sugar: Beat butter and sugar until light and fluffy, about 3 minutes. Add vanilla.
3. Add Dry Ingredients: Mix in flour and salt until just combined.
4. Shape: Roll dough into 1-inch balls or press into a shortbread mold. Place on baking sheets.
5. Bake: Bake for 12–15 minutes, until edges are lightly golden. Cool on a wire rack.

Tips

• For a decorative touch, dip half of each cookie in melted chocolate.
• Add 1 tsp lemon zest for a citrusy variation.
• Store in an airtight tin for up to 2 weeks.

6. Cookies with chocolate sparks

Assuming this refers to chocolate chip cookies with a sparkly twist (perhaps coarse sugar or edible glitter), these are a crowd-pleaser.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 1 ½ cups semi-sweet chocolate chips
• ¼ cup coarse sugar or edible glitter (for topping)

How to Make

1. Preheat Oven: Set to 375°F (190°C). Line baking sheets with parchment.
2. Mix Dry Ingredients: Whisk flour, baking soda, and salt.
3. Cream Butter and Sugars: Beat butter, granulated sugar, and brown sugar until fluffy. Add eggs and vanilla; mix well.
4. Combine: Stir in dry ingredients, then fold in chocolate chips.
5. Shape and Top: Scoop tablespoon-sized portions onto baking sheets. Sprinkle with coarse sugar or edible glitter.
6. Bake: Bake for 9–11 minutes, until golden. Cool on sheets for 5 minutes, then transfer to a rack.

Tips

• Use high-quality chocolate chips for the best flavor.
• Chill dough for 30 minutes to prevent spreading.
• Store in an airtight container for up to 5 days.

7. Peanut butter cookies

Classic peanut butter cookies with a signature crisscross pattern, offering a perfect balance of sweet and nutty.

Ingredients

• 1 ¼ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• Extra granulated sugar (for rolling)

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.
2. Mix Dry Ingredients: Whisk flour, baking soda, and salt.
3. Cream Butter and Peanut Butter: Beat butter, peanut butter, granulated sugar, and brown sugar until creamy. Add egg and vanilla; mix well.
4. Combine: Stir in dry ingredients until a dough forms.
5. Shape: Roll dough into 1-inch balls, then roll in granulated sugar. Place on baking sheets and press with a fork to create a crisscross pattern.
6. Bake: Bake for 10–12 minutes, until lightly golden. Cool on a rack.

Tips

• Use natural peanut butter for a more intense flavor, but drain excess oil.
• For extra texture, add ½ cup chopped peanuts.
• Freeze baked cookies for up to 3 months.

8. Ausas raisin cookies

Correcting the typo (“Ausas” to Oatmeal), these chewy cookies are a comforting classic with sweet raisins and warm spices.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups old-fashioned oats
• 1 cup raisins

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.
2. Mix Dry Ingredients: Whisk flour, baking soda, cinnamon, and salt.
3. Cream Butter and Sugars: Beat butter, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla; mix well.
4. Combine: Stir in dry ingredients, then fold in oats and raisins.
5. Shape and Bake: Scoop tablespoon-sized portions onto baking sheets. Bake for 10–12 minutes, until edges are golden. Cool on a rack.

Tips

• Soak raisins in warm water for 10 minutes to plump them up.
• Swap raisins for dried cranberries or chocolate chips for a twist.
• Store in an airtight container for up to a week.

9. Macaroni

Delicate and elegant, these French macarons (correcting “Macaroni”) are a sophisticated treat with a crisp shell and creamy filling.

Ingredients

• Shells:
  • 1 ¾ cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar
  • Food coloring (optional)
• Filling (Vanilla Buttercream):
  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk

How to Make

1. Prep: Line baking sheets with parchment or silicone mats. Fit a piping bag with a round tip.
2. Sift Dry Ingredients: Sift powdered sugar and almond flour together. Discard any coarse bits.
3. Whip Egg Whites: Beat egg whites until foamy. Gradually add granulated sugar and beat until stiff peaks form. Add food coloring, if desired.
4. Macaronage: Fold dry ingredients into egg whites in three additions, using a figure-8 motion until the batter flows like lava.
5. Pipe: Pipe 1-inch circles onto baking sheets. Tap sheets to release air bubbles. Let sit for 30–60 minutes until a skin forms.
6. Bake: Preheat oven to 300°F (150°C). Bake for 15–18 minutes, rotating halfway. Cool completely.
7. Make Filling: Beat butter, powdered sugar, vanilla, and milk until smooth. Pipe onto one macaron shell and sandwich with another.

Tips

• Weigh ingredients for precision; macarons are finicky.
• Resting the piped shells is crucial for smooth tops.
• Experiment with fillings like ganache or jam for variety.

10. Lemon metaways

These delicate, buttery cookies melt in your mouth with a bright lemony zing.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 ½ cups all-purpose flour
• ¼ cup cornstarch
• ¼ tsp salt
• Extra powdered sugar (for dusting)

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.
2. Cream Butter and Sugar: Beat butter and powdered sugar until fluffy. Add lemon zest and juice; mix well.
3. Add Dry Ingredients: Sift flour, cornstarch, and salt together. Stir into butter mixture until a soft dough forms.
4. Shape: Roll dough into 1-inch balls or slice into rounds if chilled. Place on baking sheets.
5. Bake: Bake for 10–12 minutes, until edges are set. Cool, then dust with powdered sugar.

Tips

• Chill dough for 30 minutes for easier handling.
• Store in an airtight container with parchment between layers to prevent sticking.
• Add a drop of yellow food coloring for a vibrant look.

11. Mint Fortune Cookies

These homemade fortune cookies (correcting typo) add a refreshing mint twist to the classic.

Ingredients

• 2 large egg whites
• ½ cup granulated sugar
• ½ cup all-purpose flour
• ¼ tsp salt
• ½ tsp peppermint extract
• 2 tbsp unsalted butter, melted
• 1–2 tbsp water
• Small paper strips with fortunes

How to Make

1. Preheat Oven: Set to 375°F (190°C). Line baking sheets with silicone mats.
2. Mix Batter: Whisk egg whites and sugar until frothy. Add flour, salt, peppermint extract, butter, and water; whisk until smooth.
3. Bake: Spread 1 tbsp batter into a 4-inch circle on the baking sheet (2–3 per sheet). Bake for 8–10 minutes, until edges are golden.
4. Shape: Place a fortune in the center, fold cookie in half, and bend over a mug rim to shape. Cool in a muffin tin to hold shape.
5. Repeat: Work quickly, as cookies harden fast.

Tips

Dip in melted chocolate for an extra touch.

Prepare fortunes in advance on thin paper strips.

Use gloves to handle hot cookies for shaping.

12. Caramel Buddine Cookies

Soft and chewy, these cookies (correcting “Buddine”) feature a rich caramel flavor reminiscent of creamy pudding.

Soft and chewy, these cookies (correcting “Buddine”) feature a rich caramel flavor reminiscent of creamy pudding.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 (3.4 oz) box instant caramel pudding mix
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup caramel bits or chopped caramel candies

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.
2. Mix Dry Ingredients: Whisk flour, baking soda, and salt.
3. Cream Butter and Sugars: Beat butter, brown sugar, granulated sugar, and pudding mix until fluffy. Add eggs and vanilla; mix well.
4. Combine: Stir in dry ingredients, then fold in caramel bits.
5. Bake: Scoop tablespoon-sized portions onto baking sheets. Bake for 10–12 minutes, until set. Cool on a rack.

Tips

• Chill dough for 20 minutes to prevent spreading.
• Sprinkle with sea salt before baking for a salted caramel twist.
• Store in an airtight container for up to 5 days.

13. Nutella thumb tracks

These rich cookies feature a gooey Nutella center in a buttery thumbprint base.

Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup Nutella (for filling)
• Powdered sugar (for dusting, optional)

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.
2. Mix Dry Ingredients: Whisk flour, baking powder, and salt.
3. Cream Butter and Sugar: Beat butter and sugar until fluffy. Add egg and vanilla; mix well.
4. Combine: Stir in dry ingredients until a dough forms.
5. Shape and Fill: Roll dough into 1-inch balls. Place on baking sheets and press a thumbprint in the center. Fill each indent with ½ tsp Nutella.
6. Bake: Bake for 10–12 minutes, until golden. Cool and dust with powdered sugar, if desired.

Tips

• Warm Nutella slightly for easier filling.
• Add chopped hazelnuts on top for crunch.
• Store in a single layer to prevent sticking.

14. Biscotti sugar cookies

These crunchy biscotti-inspired sugar cookies are perfect for dipping in coffee or tea.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract
• ½ cup sliced almonds (optional)

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line a baking sheet with parchment.
2. Mix Dry Ingredients: Whisk flour, baking powder, and salt.
3. Cream Butter and Sugar: Beat butter and sugar until fluffy. Add eggs, vanilla, and almond extract; mix well.
4. Combine: Stir in dry ingredients and almonds, if using, until a dough forms.
5. Shape: Divide dough in half and shape into two 10×2-inch logs. Place on baking sheet and flatten slightly.
6. Bake: Bake for 25–30 minutes, until golden. Cool for 15 minutes, then slice into ½-inch pieces. Bake slices for 10 minutes per side at 300°F (150°C) for crispness.

Tips

• Dip one end in melted chocolate for a decadent touch.
• Store in an airtight container for up to 2 weeks.
• Add ¼ cup dried cranberries for a festive variation.

15. Danish butter cookies

These crisp, buttery cookies are a nostalgic treat, perfect for holiday tins.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ tsp salt
• 1 tsp vanilla extract
• Coarse sugar (for sprinkling)

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.
2. Cream Butter and Sugar: Beat butter and sugar until fluffy. Add vanilla.
3. Add Dry Ingredients: Stir in flour and salt until a dough forms.
4. Shape: Pipe dough into rosettes or rings using a star tip, or roll into 1-inch balls and flatten slightly. Sprinkle with coarse sugar.
5. Bake: Bake for 12–15 minutes, until golden. Cool on a rack.

Tips

• Use a piping bag for authentic Danish shapes.
• Store in an airtight tin for up to 3 weeks.
• Add a pinch of cardamom for a Scandinavian twist.

16. Soft sugar cookies

These pillowy sugar cookies are perfect for decorating or enjoying plain.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• ½ cup sour cream
• Sprinkles (optional)

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.
2. Mix Dry Ingredients: Whisk flour, baking soda, baking powder, and salt.
3. Cream Butter and Sugar: Beat butter and sugar until fluffy. Add egg, vanilla, and sour cream; mix well.
4. Combine: Stir in dry ingredients until a soft dough forms.
5. Shape and Bake: Scoop tablespoon-sized portions onto baking sheets. Flatten slightly and add sprinkles, if desired. Bake for 8–10 minutes, until set but not browned. Cool on a rack.

Tips

• For decorated cookies, use royal icing or buttercream.
• Chill dough for 30 minutes for easier handling.
• Freeze unbaked dough for up to 3 months.

17. Gingersnaps

Spicy and crisp, these gingersnaps are a holiday favorite with a bold molasses flavor.

Ingredients

• 2 ¼ cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• ¼ cup molasses
• Extra sugar (for rolling)

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.
2. Mix Dry Ingredients: Whisk flour, ginger, cinnamon, cloves, baking soda, and salt.
3. Cream Butter and Sugar: Beat butter and sugar until fluffy. Add egg and molasses; mix well.
4. Combine: Stir in dry ingredients until a dough forms.
5. Shape and Bake: Roll dough into 1-inch balls, then roll in sugar. Place on baking sheets and bake for 10–12 minutes, until cracked. Cool on a rack.

Tips

• For softer cookies, reduce baking time by 1–2 minutes.
• Store in an airtight container for up to 2 weeks.
• Add a pinch of cayenne for a spicy kick.

18. Nutella cookies

These chewy cookies are packed with Nutella’s iconic hazelnut-chocolate flavor.

Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup Nutella
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup chopped hazelnuts (optional)

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.
2. Mix Dry Ingredients: Whisk flour, baking soda, and salt.
3. Cream Wet Ingredients: Beat butter, Nutella, brown sugar, and granulated sugar until fluffy. Add egg and vanilla; mix well.
4. Combine: Stir in dry ingredients, then fold in hazelnuts, if using.
5. Bake: Scoop tablespoon-sized portions onto baking sheets. Bake for 8–10 minutes, until set. Cool on a rack.

Tips

• Swirl extra Nutella on top before baking for a marbled effect.
• Chill dough for 20 minutes to enhance flavor.
• Store in an airtight container for up to 5 days.

19. Cream cheese cookies

These soft, tangy cookies have a subtle cream cheese richness that’s irresistible.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.
2. Mix Dry Ingredients: Whisk flour, baking powder, and salt.
3. Cream Wet Ingredients: Beat butter, cream cheese, and sugar until fluffy. Add egg and vanilla; mix well.
4. Combine: Stir in dry ingredients until a dough forms.
5. Bake: Scoop tablespoon-sized portions onto baking sheets. Bake for 10–12 minutes, until edges are set. Cool on a rack.

Tips

• Roll in powdered sugar before baking for a crinkle effect.
• Add 1 tsp lemon zest for a citrusy twist.
• Store in the fridge for up to a week.

20. Caramelo apple cookies

These cookies (correcting “Caramelo”) combine the flavors of caramel and apple for a fall-inspired treat.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup dried apples, chopped
• ½ cup caramel bits

How to Make

1. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.
2. Mix Dry Ingredients: Whisk flour, baking soda, cinnamon, and salt.
3. Cream Butter and Sugars: Beat butter, brown sugar, and granulated sugar until fluffy. Add egg and vanilla; mix well.
4. Combine: Stir in dry ingredients, then fold in dried apples and caramel bits.
5. Bake: Scoop tablespoon-sized portions onto baking sheets. Bake for 10–12 minutes, until golden. Cool on a rack.

Tips

• Use freeze-dried apples for extra crunch.
• Drizzle with melted caramel for a decadent finish.
• Store in an airtight container for up to 5 days.