A classic cookie, with a chewy texture and a light tang, we think these are the perfect Snickerdoodle Cookie! What’s not to love? They are easy, full of flavor, use simple ingredients, are soft, and ready in less than 30 minutes.

Every bite is so satisfying! Cookie perfection!

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Ingredients Needed

Homemade Snickerdoodle Cookies are comforting favorite cookies for a reason. They are easy to prepare and you probably already have all 9 ingredients needed to make them in your pantry and refrigerator right now!

• FLOUR – use all-purpose flour for the best structure
• CREAM OF TARTAR – the key to giving Snickerdoodles that classic tangy flavor. An essential ingredient that works in combination with baking soda to create an acidic chemical reaction
• BAKING SODA – this leavening agent works in conjunction with the cream of tartar. Without it, the cookies would be flat and lack the beautiful crackle on top
• CINNAMON – this separates Snickerdoodles from sugar cookies! Make sure to use your best cinnamon for this recipe because it’s the star of the show and it’s used in both the dough and the cinnamon sugar coating
• SALT – helps balance sweetness and enhance any baked good
• BUTTER – we use unsalted butter, and it should be room temperature but not warm
• SUGAR – regular granulated sugar which is used in both the dough and the cinnamon sugar mixture for the coating
• EGG + EGG YOLK – the added egg yolk makes these cookies beautifully soft. Room-temperature large eggs work best
• VANILLA EXTRACT – use pure extract. Have you tried making Homemade Vanilla yet? It’s easy and there are only two ingredients.

How to make the perfect Snickerdoodle Cookie

You can make these cookies fast without chilling the dough, so if you’re planning to bake them right away, preheat the oven to 375˚F before you get started mixing.

TIP: Use a handheld mixer or a stand mixer with the paddle attachment. You could also mix the dough by hand with a wooden spoon as my mother-in-law does, however, it’s a bit of a workout creaming the sugar and butter!

• CREAMING: In the large bowl of a stand mixer fitted with a paddle attachment, or a hand mixer, begin creaming the butter and the sugar together on medium speed.
• This will take about 3 minutes and is important for whipping air into the cookie dough and helping the butter coat the sugar. Scrape the sides of the bowl once or twice while mixing.
• DRY INGREDIENTS: While the butter/sugar mixture is creaming blend in a separate medium bowl: flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.

• COMBINE: Add the egg, egg yolk, and vanilla extract to the butter/sugar mixture and blend on medium speed until combined.
• MIX: Add half of the reserved flour mixture to the wet ingredients and mix on low speed until combined. Add the remaining flour mixture and blend until no streaks remain.
• OPTIONAL CHILLING: Cover and chill the dough for 30 minutes (or up to 24 hours). Chilling will result in a puffier cookie.

• PREP PAN: Line a baking sheet with parchment paper, if desired
• CINNAMON SUGAR COATING: Mix 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl to make the coating
• SCOOP THE DOUGH: Scoop cookies and roll them into smooth, round balls (we make ours about 2 inches around using a cookie scoop)
• COATING: Drop the rounded balls into the cinnamon-sugar mixture and coat the entire cookie twice to ensure they are heavily coated

• BAKE: Place the coated cookie dough balls on the prepared pan, spaced evenly apart (about 3 inches), and bake for 8-11 minutes.
• CHECKING FOR DONENESS: The edges will be set and the middle of the cookie will still be a bit soft and crackly. The color should be light golden, but not pale. The cookies will puff up in the oven and settle back down while cooling.
• COOL: Let the cookies rest on the pan for 1-2 minutes and then remove to a wire rack for at least 5 minutes to allow them to firm up.

How to Store Baked Snickerdoodles

• ROOM TEMPERATURE: Store the cooled cookies in an airtight container for 4-5 days (we’ll be surprised if there are any leftovers after the first day – we had to hide a few to test this part!)
• FREEZER: These cookies freeze beautifully! Store cooled baked cookies in a freezer-safe bag or container for up to 3 months. Allow to thaw at room temperature for 30 minutes before serving.
• FREEZING DOUGH: Roll cookies into balls and freeze for up to 3 months, remove from freezer when ready to bake and let thaw for 30 minutes, then roll in cinnamon sugar coating and bake.

Do I need to chill Snickerdoodle cookie dough?

• Nope! This easy recipe doesn’t require chilling because of the high flour content.
• You can chill the dough, covered, for up to 24 hours before baking. The result will be a puffier cookie with less crinkly tops.
• If it’s a very hot day (or just hot in your kitchen) you can chill the dough for 10 -15 minutes and this will help the cookies retain their shape.

Tips & Hints

• Why are my Snickerdoodles dry? Dry cookies usually indicate too much flour in the dough. Be sure to lightly add flour to a measuring cup with a spoon. Never scoop flour directly from the container because that will compress it and you will end up with extra flour.
• Why are my Snickerdoodles hard? They’ve been overbaked. Start checking them at the 8-minute mark and remove them when they are still a little soft because they will continue cooking slightly on the pan while they cool. Slightly underbaked is the way to go!
• We always use parchment paper when we bake cookies to line our baking sheets. It makes clean up a breeze!
• Use room-temperature butter and eggs for the best results
• Check your cream of tartar and baking soda for freshness before using
• Want a flatter cookie? Rap the cookie sheet gently at the end of the bake to help deflate the cookies.

More fun cookie recipes and dessert ideas

• Good old-fashioned Drop Sugar Cookies with no rolling or cutting are a cinch. Frosting optional!
• A gooey Chocolate Chip Skillet Cookie is fun for a crowd
• Double Chocolate Chip Cookies are ideal for the dark chocolate lover
• Sugar Cookie Bars are simple and delicious. Add sprinkles for the kids!

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Snickerdoodle Cookie Recipe

Soft, chewy, classic Snickerdoodle Cookies are full of warm cinnamon flavor. They are easy to make and ready in just 30 minutes.

Course Cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Resting Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 36 cookies

Calories 121kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

Cookie Dough:

• 2 ¾ cup all-purpose flour (spooned and leveled)
• 2 teaspoons cream of tartar
• 1½ teaspoons cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, (soft but not warm)
• 1 ½ cups sugar
• 1 whole egg + 1 egg yolk (room temperature)
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating:

• ¼ cup sugar
• 2 teaspoons cinnamon

Instructions

• Preheat oven to 375°F. Line baking sheets with parchment paper, if desired.
• In a stand mixer (or using a handheld mixer) cream together butter and sugar for about 3 minutes on medium speed. Add egg, egg yolk, and vanilla and blend until combined. Scrape bowl if needed.
  1 cup unsalted butter,, 1 ½ cups sugar, 1 whole egg + 1 egg yolk, 1 teaspoon vanilla extract
• In a medium bowl, mix the flour, cream of tartar, cinnamon, baking soda, and salt, until blended. Set aside.
  2 ¾ cup all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1½ teaspoons cinnamon, ¼ teaspoon salt
• Add half of the dry ingredients to the creamed ingredients and gently mix on low until blended. Add remaining dry ingredients and mix until combined.
• OPTIONAL: Cover and chill dough for 30 minutes (for a thicker, puffier cookie).
• In a small bowl, mix together the Cinnamon Sugar coating.
  ¼ cup sugar, 2 teaspoons cinnamon
• Roll dough into 2-inch balls and roll in the cinnamon sugar mixture twice to ensure they are evenly coated.

  A medium-size (also called #50) cookie scoop works well for 2-inch cookies.
• Place cookie balls 2 inches apart on a prepared (or ungreased) cookie sheet.
• Bake for 8-10 minutes. Let cool on a baking sheet for 2 minutes. Remove and let cool completely on a wire rack.
• Store in an airtight container for 4-5 days.

Notes

• The dough can be prepared and chilled in an airtight container for up to 24 hours before baking.
• Store baked cookies in an airtight container at room temperature for 4-5 days.
• Freeze the cooked and cooled cookies for up to 3 months.
• Freeze cookie dough, preportioned in balls for up to 3 months, thaw for 30 minutes, roll in cinnamon sugar, and bake as directed.

Nutrition

Serving: 1cookie | Calories: 121kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 48mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 166IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.5mg

A sweet one-bowl treat with minimal ingredients

This simple recipe is one of our favorite “go-to’s” because it’s so easy for when you need to bring a treat somewhere, or just need your own sugar fix, but you need it fast!

The addition of sprinkles brings in the fun factor and who can resist sprinkles? Nobody! This easy Sugar Cookie Bar recipe is like a cross between our Easy Drop Sugar Cookies and simple one-bowl Blondies.

These treats are ready in about 30 minutes, with no chilling, and one bowl means less cleanup. Easier than cut-out sugar cookies and always a win-win in our book!

This post contains affiliate links. See our affiliate disclosure policy for details. We only recommend products we love and use.

Ingredients for Sugar Cookie Bars

• Sugar – These are sugar cookie bars, after all! 😀
• Flour – all-purpose is best
• Butter – At room temperature. We used unsalted butter, but if you only have salted butter you can use that but cut the salt below to 1/4th teaspoon
• Vanilla Extract – Have you tried making your own vanilla? It’s easy!
• Whole Egg + an Egg Yolk – The additional yolk acts as a binder, makes the cookie bars extra chewy, and adds moisture to these bars. Save the extra white for another use (maybe tomorrows breakfast!)
• Salt – Salt always helps balance the sweetness in baked goods
• Sprinkles – Optional, but everyone loves sprinkles!

How to make Sugar Cookie Bars

The method is simple following these easy steps, and the dough is similar to a sugar cookie dough.

• Preheat the oven to 375˚F
• Prepare an 8″x 8″ square pan by lining it with parchment paper or lightly spray with nonstick cooking spray. (see below for tips on using parchment)
• Cream the butter for about 1 minute until lightly fluffy in a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, on medium speed
• Add the sugar and beat for 2 more minutes. The mixture should be light and fluffy. Be sure to stop and scrape the bowl once or twice to make sure everything is fully combined
• Gently beat in the whole egg, the egg yolk, and the vanilla and mix until just combined

• Turn off the mixer, add the dry ingredients (flour and salt) to the wet ingredients, and mix until blended and no streaks remain
• Fold in 3 Tablespoons of the colorful sprinkles and gently combine

• Spread mixture evenly into the prepared pan and scatter the remaining sprinkles over the top
• Bake for 21-23 minutes, or until lightly golden brown on the edges

• Be careful not to overbake. The center will not be brown – just the edges. The bars are done when they lose their glossy sheen and will continue to bake, after they’ve been removed from the oven, while cooling
• Remove bars from the oven and let them cool completely in the pan
• Once cooled lift the bars out with the parchment paper “handles”
• Place on a cutting board and cut into 16 squares
• NOTE: If planning to frost the bars it’s easier to frost them before cutting

Storage:

These cookie bars are perfect for make-ahead: Store the cookie bars, covered, at room temperature, for up to 5 days. If frosting your bars store them in the refrigerator instead.

To Freeze: Let the pan cool completely and then cut into bars. Wrap tightly in plastic wrap and put in a freezer bag or airtight container. Freeze for up to 2 months. Thaw completely in the refrigerator or on the countertop.

Sugar Cookie Bar Variations

You can customize these delicious bars for any season or occasion by switching the color of the seasonal sprinkles. It’s easy to make these into Christmas sugar cookie bars with Christmas sprinkles or sweet Valentine’s Day sprinkle bars. They are perfect for the 4th of July with red, white, and blue sprinkles!

Here are some of our favorite variations:

• In place of vanilla: Use almond extract or add 1 Tablespoon of lemon juice and some lemon zest for lemon sugar cookie bars
• Sprinkles: Here’s your chance to customize – any fun sprinkles will work! We used rainbow sprinkles in our bars.
• Instead of Sprinkles: chocolate chips, peanut butter chips, crushed Oreos, dried cherries, or cranberries
• Frosted Sugar Cookie Bars: The only thing that could make these cookie bars better is to slather them with your favorite frosting recipe. We like simple buttercream frosting but cream cheese frosting would be delicious, as well
• Doubling: You can double this recipe and bake in a 9″ x 13″ pan. They may need a few extra minutes of cooking time
• Colored Cookie Bars: Add a few drops of food coloring for instantly fun colored cookie bars

Tips and Tricks

• Room-temperature softened butter works best
• Separating eggs is easier when the eggs are cold
• When lining the pan with parchment it helps to clip the sides with binder clips. They won’t melt in the oven and it keeps the parchment in place. See picture below ⬇️

Looking for other amazing easy treats?

• Scrumptious Chocolate Chip Skillet Cookie (also called a pizookie) is an easy twist on traditional chocolate chippers
• One Bowl Brownies are a cinch with tons of rich chocolate flavor
• Banana Bread with Chocolate Chips is another easy one bowl treat

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Sugar Cookie Bars

Sugar Cookie Bars have all the best qualities of soft sugar cookies but are made in half the time! Frost them (or not!) for an easy sweet treat with minimal ingredients.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 21 minutes minutes

Total Time 36 minutes minutes

Servings 16 servings

Calories 196kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Equipment

• 1 8-inch square baking pan
• Stand or hand mixer

Ingredients

Cookie Bars:

• ¾ cup unsalted butter, softened to room temperature
• 1 ¼ cup sugar
• 1 egg
• 1 egg yolk
• 1 Tablespoon vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• ¼ cup sprinkles, optional

Instructions

• Preheat oven to 375° F.

  Lightly butter, or line with parchment paper, an 8-inch square baking pan leaving some overhang to let you easily remove the bars later.
• In a large bowl, using a stand mixer fitted with a paddle attachment, or hand-held mixer, cream the butter for about 1 minute. Add the sugar and beat until light and fluffy, about 2 more minutes. Scrape the side of the bowl occasionally.
• Beat in the whole egg, egg yolk, and vanilla until just combined.
• Turn off the mixer and add the flour and salt. Blend gently just until combined and no streaks remain. Scrape bowl if needed.
• Add in most of the sprinkles (about 2/3rds), if using, and mix with a rubber spatula. (The sprinkles could shatter if using the mixing blade to mix them in)
• Press the batter into the prepared pan and evenly smooth the top and then scatter the remaining sprinkles on top.
• Bake for 21-23 minutes or until lightly browned on the edges and top. The top should no longer be shiny.

  These bars are supposed to be soft so be careful not to overbake them because every oven bakes differently.
• Remove from the oven and allow the pan to cool completely on a cooling rack. The middle may sink a little but that is normal.
• Remove the entire square from the pan by loosening the edges and lifting them out or use the parchment overhang. Place on a cutting board.

  Cut into about 16 pieces.
• If frosting the bars it's easier to frost them before cutting.

Storage:

• Store in an airtight container and keep at room temperature for up to 5 days.

Notes

• These bars can be tightly wrapped and frozen for up to 2 months
• Store, sealed, at room temperature for up to 5 days
• Substitutions ideas for sprinkles: chocolate chips, peanut butter chips, crushed Oreos, dried cherries, or cranberries

Nutrition

Serving: 1bar | Calories: 196kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 79mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 297IU | Calcium: 8mg | Iron: 1mg

I think the whole world can agree that there is nothing better than an easy warm cookie that can be prepared in no time!

Even the most reluctant baker can make these easy-peasy Oatmeal Cookies

Traditional Oatmeal cookies contain raisins, which I love, but nobody else in my household likes so I added chocolate chips and chocolate chunks instead. These cookies taste amazing with these little bits of chocolate in every bite!

Many Oatmeal Cookies tend to be dry, but not this version. They are moist and tender!

Amazing homemade cookies fresh from the oven in about 30-minutes!

This post may contain affiliate links. Please see our affiliate disclosure for more details.

Ingredients needed:

One of the best things about these cookies is that they are made with basic baking ingredients

• All-Purpose Flour
• Baking Powder and Baking Soda – you’ll need both to get a little lift in these cookies
• Cinnamon – if you really love cinnamon you can use up to 2 teaspoons
• Salt – salt helps balance the sweetness in baked goods
• Unsalted Butter – if you only have salted butter go ahead and use it and skip the added salt in the dry ingredients
• Sugar and Dark Brown Sugar – the dark brown sugar really adds depth of flavor
• Egg
• Vanilla Extract – use the good stuff or make your own vanilla, like we do!
• Old Fashioned Oats – be sure they are the old-fashioned type, not quick-cooking or steel-cut variety
• Mini Chocolate Chips and Chocolate Chunks – we like the variety in texture that both provide but any chip will do the trick!

How to make the best Oatmeal Chocolate Chip Cookies:

• Blend all of the dry ingredients together in a small bowl – flour, cinnamon, salt, baking soda, and baking powder
• In a mixing bowl cream the butter, sugar, and brown sugar together for about 3-minutes until smooth (photo 1 below). We use a Kitchen Aid stand mixer.
• Lightly beat the egg in a small bowl and then add to the sugar and butter mixture, along with the vanilla extract. Blend gently but do not overmix
• Add the flour mixture, gently mixing just until all streaks are gone (photo 2)
• Add the oatmeal and chocolate chips and again blend gently (photos 3 and 4)
• Cover the cookie dough and refrigerate for about 30-minutes (and up to 4 hours). This step is not 100% necessary but is highly recommended because the cold dough will hold its shape better in the oven

Baking the cookies:

• Preheat the oven to 350˚F
• Make sure the oven rack is in the center of the oven for best baking results
• Line a baking sheet with non-stick parchment paper. This is optional but makes for an easy clean up. If not using parchment paper do not grease the baking sheet
• Drop the dough, the size of a rounded Tablespoon or use a cookie scooper, onto the sheet pans
• Leave about 2-inches of space between the cookies because they will spread when baking

• Bake for 10-13 minutes. I always recommend checking the cookies at the 10-minute mark since every oven cooks differently. The cookies should be set and no longer shiny, but still soft
• Remove from the oven and let the cookies sit on the pan for 1 minute
• Move to a cooling rack to cool completely

Tips for Cookie Success:

• Chilling your dough always produces a taller more well-formed cookie
• Use room temperature eggs and slightly chilled butter
• Blending the egg separately before adding it to the dough helps prevent over blending the dough
• Use a variety of chocolate chips for a great look and added texture. We like the combo of chocolate chunks and mini chocolate chips.
• Always bake cookies on the center rack of the oven

How to store oatmeal cookies:

• Oatmeal cookies are best at room temperature. Keep sealed in an airtight container for up to 3 days
• The cookies can be frozen once cooled. Tightly seal and freeze for up to 3-months
• The uncooked dough can be frozen for 3-months. It’s easier to use if you pre-scoop the cookie dough rounds first, then freeze, and cook the frozen dough for about 15 minutes.

Looking for more easy dessert ideas?

We love a quick and easy dessert and here are some of our reader favorites:

• Double Chocolate Chip Cookies
• One Bowl Espresso Brownies
• 10-Minute Hot Fudge Sauce
• Chocolate Chip Skillet Cookie

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Oatmeal Chocolate Chip Cookies

Traditional Oatmeal Cookies are packed with warm cinnamon flavors and vanilla. Add chocolate chips, raisins, or cranberries, for amazing added flavor.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Chilling time 30 minutes minutes

Total Time 52 minutes minutes

Servings 24 cookies

Calories 104kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

• ¾ cup all-purpose flour (4 ounces)
• 1 teaspoon cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 4 ounces unsalted butter, cool but not cold
• ½ cup dark brown sugar, packed
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 egg, lightly beaten
• 1 ½ cups old fashioned oats
• ½ cup mini chocolate chips
• ¼ cup chocolate chunks (optional)

Instructions

• Preheat the oven to 350˚F. Place oven rack in center of the oven
• Combine the flour, cinnamon, baking powder, baking soda, and salt, in a small bowl and set aside
• In a large mixing bowl (with a paddle attachment) cream the butter and both sugars for about 3 minutes until well blended.
• Add the beaten egg and vanilla extract. Gently blend. Do not overmix.
• Add the flour mixture and gently mix until all the streaks are gone and everything is well combined.
• Add the oats and chips. Gently combine until completely blended.
• Cover and chill the dough for about 30-minutes (and up to 4 hours). Optional but recommended.
• Drop by rounded Tablespoon, or use a cookie scooper, onto ungreased sheet pans. Cookies should be spaced about 2-inches apart because they will spread.

  (Line the sheet with parchment paper for easy clean up)
• Bake for 10-12 minutes. Remove pan from oven and let cookies rest on the pan for 1-minute. Remove from pan and cool completely on a cooling rack.

Notes

• This recipe can be doubled
• If you prefer, in place of the chocolate chips, add in raisins, craisins, dried cranberries, white chocolate chips, or butterscotch chips 
• Blending the egg ahead of time helps avoid overmixing when combining the ingredients

Nutrition

Serving: 1cookie | Calories: 104kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 45mg | Potassium: 33mg | Fiber: 1g | Sugar: 9g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Chocolate chip cookies are the perfect dessert but making them in a big cast-iron skillet makes them quick and easy

You can make individual chocolate chip cookies or bars with this recipe, as well, but it’s amazing how excited people get over this warm ooey-gooey skillet cookie with a scrumptious crispy edge!

This is a one-bowl recipe with simple ingredients. Bake for 30 minutes and you’ve got a giant warm cookie that is impossible to resist!

This post may contain affiliate links. Please see our affiliate disclosure policy for more details.

Ingredient for Skillet Chocolate Chip Cookie:

See the recipe card below for exact quantities and ingredients

• Butter – we use room temperature unsalted butter but salted will work too
• Brown Sugar – we use light brown sugar. Dark brown sugar is fine but will result in a slightly darker finished cookie
• Sugar – plain white sugar
• Vanilla Extract – we make homemade pure vanilla extract with just 2 ingredients
• Eggs – you’ll need 2 room temperature eggs
• Flour – use all-purpose flour stirred to remove any lumps
• Salt – don’t skip this important balancing ingredient
• Baking Powder and Baking Soda – this gives your cookie a lift
• Chocolate Chips – choose your favorite type but semisweet chocolate chips are traditional. Chocolate chunks, white chocolate, or dark chocolate chips also work

How to make a Skillet Cookie:

These big skillet cookies are also called “Pizookie” because they’re a cookie that looks like a pizza! The traditional Pizookie is eaten warm, straight out of the skillet, with a spoon and scoops of vanilla ice cream melting on top. Whether you slice it like a pie or grab a spoon and eat it straight out of the pan, here are the easy steps to preparing your own.

• Preheat the oven to 350˚ F and make sure the oven rack is in the middle position of the oven for best baking results
• Cream the room temperature butter in the bowl of a stand mixer using the paddle attachment, or in a large bowl with a handheld mixer.
• Beat the butter until smooth

• Add both sugars and beat for about 3-4 minutes until light and fluffy. Beating for at least 3 minutes helps lighten the butter and ensures the sugar is dissolved, so don’t skip this step
• Add the vanilla extract and one of the eggs and gently mix on low speed until just combined
• Add the second egg and mix on low for about 15 seconds or until no egg yolk is showing
• Over the bowl, sift in the dry ingredients: flour, baking soda, baking powder, and salt
• Mix in dry ingredients by hand, until just combined, being careful not to over-mix

• Add 1-1/4 cup of the chocolate chips and lightly mix by hand until combined

• Press the cookie dough in an even layer into a 12″ skillet and sprinkle the remaining 1/4 cup of chocolate chips over the top of the dough

• Bake for 25-30 minutes or until light brown. The edges should be slightly more brown. Be careful not to overcook because the cookie will continue cooking in the skillet after you remove it from the oven
• Let the cookie rest for 5 minutes
• Grab a spoon, add some ice cream, and eat while warm!
• Or, if you are planning to slice the cookie instead, allow it to cool for 30 minutes in the pan to set up, then slice it into wedges, like a pie

Variations on a Chocolate Chip Skillet Cookie:

This recipe is a classic but you can switch up the ingredients to customize it.

• White chocolate chips, milk chocolate chips, or a mixture of good quality white and dark chocolate chips
• Use roughly cut dark chocolate chunks instead of chips. (The chocolate will melt a little differently than chips because chips have less cocoa butter, which allows them to retain their shape during baking)
• Try a combination of regular and mini chocolate chips
• Add your favorite chopped nuts such as toasted walnuts, toasted pecans, and macadamia nuts
• Sprinkle flaky salt or sea salt over the warm cookie – this is one of my favorite ways to eat it because the sea salt contrasts so beautifully with the sweet cookie
• Make Mini Skillet Cookies: follow the same instructions using mini pans but reduce the baking time. Start checking around the 15-minute mark.
• Make it a la mode with scoops of ice cream along with our Hot Fudge Sauce or drizzled with our Easy Salted Caramel Sauce

Storage and Leftovers

• Store leftovers, loosely wrapped in plastic wrap or aluminum foil, at room temperature for up to 3 days.
• If the cookie is already cut store in an airtight container

Types of pans to use for a giant skillet cookie

Cast-Iron Skillet:

I’m a huge fan of using cast iron for this cookie and here’s why:

• Baking in cast iron gives the cookie a caramelized bottom layer and golden brown sides, while keeping the gooey center soft
• Easy clean-up! If the pan is seasoned nothing sticks to it. In fact, you don’t even need to grease the pan before putting the dough in to bake
• We used a 12-inch Lodge brand pan, which is affordable and available everywhere, but any seasoned cast iron pan will work

Regular Skillet:

• If you don’t have a cast iron pan you can use a large heavy-duty oven-proof 12 inch skillet. Do not use a non-stick pan.
• In the past, when I’ve needed to make a few skillet cookies at a time I’ve used my All-Clad 12-inch skillet, but I sprayed the bottom with non-stick cooking spray to make sure the cookie didn’t stick.
• Your bake time may be shorter with this type of pan so start checking after about 20 minutes of cooking. Cast iron retains more heat than a regular pan.

Round Cake Pan:

• A deep cake pan will also work for this cookie, but be sure to spray the pan well with non-stick cooking spray or use parchment on the bottom so it doesn’t stick
• Baking time may vary so start checking after about 20 minutes of cooking

Making original individual chocolate chip cookies:

This recipe is adapted from my original chocolate chip cookie recipe. If you decide to make individual cookies here’s the adaptation.

• Scoop cookies and cook for about 10 minutes until lightly golden
• Leave on the sheet pan for 1 minute and then remove to a rack to cool for a few minutes

Other delicious desserts to try:

• Looking for a cookie bar? Try our easy Blondie Recipe or Sugar Cookie Bars
• Mixed Berry Cobbler is chocked full of plump berries and a buttermilk biscuit topping
• Easy Apple Crisp is also made in a cast iron pan!

Grab a spoon and dig in!

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Chocolate Chip Skillet Cookie Recipe

Easy gooey Skillet Chocolate Chip Cookie is a warm and delicious dessert. Make in just one-bowl and ready in 30 minutes

Course Dessert, Sweets

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 290kcal

Author Cyndy Ufkes – The Art of Food and Wine

Equipment

• 1 Oven Proof 12-inch Skillet

Ingredients

• 8 ounces butter (2 sticks), room temperature
• 1 cup sugar
• 1 cup light brown sugar
• 1 Tablespoon vanilla extract
• 2 large eggs room temperature
• 2 ⅔ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 ½ cups chocolate chips, semi-sweet, milk, or dark

Instructions

• Preheat the oven to 350° F.
• With an electric mixer cream the butter until soft. Add brown sugar and sugar and mix well for about 3 minutes until light and fluffy.
• Add vanilla extract and one egg. Mix well. Add second egg and gently mix until completely combined.
• Sift in flour, baking powder, baking soda, and salt. Gently stir until just combined.
• Gently stir in 1 ¼ cup chocolate chips and mix lightly.
• Press the cookie dough into a 10" or 12" cast-iron (or regular) skillet in an even layer. Sprinkle remaining ¼ cup chocolate chips on top.
• Bake for 25-30 minutes or until light golden brown. Do not over bake as cookie will continue cooking in the hot skillet. Remove from the oven and let cool.

  If cutting into pie shaped wedges let the cookie cool for about 30-minutes before cutting.

Optional

• Serve topped with scoops of vanilla ice cream

Notes

• This cookie can be made in a cast-iron skillet, oven-proof heavy-bottomed skillet, round cake pan, or mini cast-iron skillets
• Store leftovers, loosely wrapped in plastic wrap or aluminum foil, at room temperature for up to 3 days

Nutrition

Calories: 290kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 219mg | Potassium: 54mg | Fiber: 1g | Sugar: 26g | Vitamin A: 388IU | Calcium: 36mg | Iron: 1mg

No matter what you choose to call them, they are the perfect cookie!

My family always made these for Christmas but they are fantastic all year round

Ready to get started? Jump straight to the recipe card by clicking the “jump to recipe” above. This post may contain affiliate links. Read our disclosure policy.

Ingredients needed

• Flour – use all-purpose flour
• Baking Powder – gives the cookies some lift
• Salt – salt always gives balance to sweet baked goods
• Unsweetened Chocolate – be sure to use dark unsweetened chocolate
• Sugar – use plain white sugar
• Vegetable Oil – or melted shortening
• Vanilla Extract – pure extract is best
• Eggs – this recipe needs 4 eggs and is a heavier wet dough

The beauty of Crinkle Cookies is that they are a cinch to make, and are almost foolproof. These are great to make with kids because of their simplicity. Fair warning: they are a bit messy to assemble because of the powdered sugar, but of course that is half the fun!

How to make Chocolate Crinkle Cookies:

NOTE: Plan to make the dough ahead of time because it needs to chill in the refrigerator for a minimum of 4 hours.

Step 1: Melt the chocolate

The easiest way to melt the chocolate is in the glass bowl you will be using for the whole recipe. Just pop in the microwave and heat in 30-second increments. It’s very important to stir after each 30-second heat because the chocolate will hold its shape for a while, even when heated. Once you give it a stir it will likely already be nearly melted within one minute.

Alternatively, you can melt the chocolate gently over a double boiler on the stove.

Step 2: Combine Dry Ingredients

Combine flour, baking powder, and salt together in a small bowl and set aside. No need to sift the flour but give it a stir to remove any lumps.

Step 3: Combine Wet Ingredients

After you have melted the chocolate add the sugar, vegetable oil (or melted shortening), and Vanilla Extract. This will help cool the chocolate.

A note about shortening: My original recipe from my grandmother calls for Crisco shortening which was a very common ingredient in her day. I have successfully made these with vegetable oil, but they are fluffier with Crisco. You can choose what works best for you.

Step 4: Add the eggs

Add the eggs one by one. Adding eggs one by one allows the batter to really absorb the eggs, so don’t skip this step. This is important in nearly any baking recipe. Gently combine after each egg addition.

Step 5: Add dry ingredients

Finally, add the flour mixture and gently blend until completely combined. Do not overmix! Too much stirring after adding flour can make any baked goods less tender.

Step 6: Cover the Batter and Chill for 4 – 12 hours

This dough is very sticky and must be chilled. Once you start rolling the cookies try to work quickly. The dough should still be cold when the cookies go into the oven. If they aren’t cold they will become flat while baking.

Baked goods need to chill in the refrigerator for a few reasons:

1. Cold dough makes handling easier. This dough is sticky.
2. Cold fats (oil or butter) melt less quickly allowing the cookie to hold its shape in the oven.
3. Resting the dough allows the flour to absorb all the moisture (from the eggs and oil) which results in a more even cookie. Crispy on the edges and softer in the middle.

Step 7: Rolling and Baking the Cookies

Sift powdered sugar into a shallow bowl to remove lumps.

Using a small cookie scoop, or two small spoons, working in batches, roll dough into small balls, about 1″ in size

Roll the entire ball into powdered sugar. Make sure to coat the entire cookie. Place on baking sheet about 2″ apart. Do not flatten!

Bake for about 10-11 minutes. Cookies will lose most of their shine when they are finished. Allow to rest on baking pan for 1-minute then transfer to a wire cooling rack to finish cooling for about 15-30 minutes.

What are Chocolate Crinkle Cookies?

These cookies are a super fudgy dark chocolate cookie that is rolled in powdered sugar before baking. When they bake the top of the cookies burst a little and so they look like a snowy mountain.

Storing and freezing Chocolate Crinkle Cookies:

• Be sure to let the cookies cool completely for at least 30 minutes.

• The best way to store them and preserve the beautiful look of the cookies is to store them on their side, instead of on top of each other, in an air-tight container.
• These cookies freeze very well after they are baked, in an air-tight container, for up to 3 months.
• You can also store the rolled cookie dough in the freezer for up to 3 months. Let them thaw for about 10 minutes, roll in powdered sugar, and bake as directed above.

Ready to make your own Vanilla Extract?

It’s super easy and we have a great recipe to help you. Just 2 ingredients are all you need.

Ready to try some other sweet treats?

• Easy Drop Sugar Cookies are great year around and the addition of gorgeous sprinkles will make them ideal for any holiday
• One Bowl Espresso Brownies are super fudgy and rich
• Baked Churro Donuts are the perfect combo of a churro and a no-yeast donut with lots of cinnamon and sugar
• Mexican Wedding Cookies have a soft melt-away texture and a nutty flavor and are gorgeous on a holiday cookie platter

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Dark Chocolate Crinkle Cookies

Dark chocolate cookies rolled in powdered sugar are perfection! These cookies are also known as Snow on the Mountain Cookies or Earthquake Cookies.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chilling time 8 hours hours

Total Time 8 hours hours 25 minutes minutes

Servings 36 cookies

Calories 92kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 4 ounces unsweetened chocolate, melted
• 2 cups sugar
• ½ cup vegetable oil or shortening melted and cooled
• 2 tsp vanilla extract
• 4 eggs
• 2 cups powdered sugar, sifted

Instructions

• Combine flour, baking powder and salt together in a small bowl and set aside.
• Melt chocolate in a large microwave-safe bowl in 30-second increments, stirring until melted, or melt in a small pan on low heat.
• Add to melted chocolate the sugar, vegetable oil (or melted shortening) and vanilla. Mix well until combined.
• Add in eggs, one by one, mixing after each addition.
• Add in flour mixture, stirring gently until fully combined. Do not over mix!
• Cover and chill dough overnight or at least 4 hours.
• Once the dough is fully chilled preheat oven to 375°F
• Prepare 2 baking sheets by lining with parchment paper or lightly greasing.
• Sift powdered sugar into a shallow bowl.
• Using a small cookie scoop, or two small spoons, working in batches, roll dough into small balls.
• Roll entire ball into powdered sugar. Make sure to coat the entire cookie.
• Place on the prepared baking sheets. Do not flatten.
• Bake for 10-11 minutes. Cookies are done when the sides are firm and the tops are just slightly shiny. Rest on the baking sheet for 1-minute.
• Cool completely on wire rack. Store in a covered container.

Notes

• Melted shortening can be used in place of oil.
• A note about shortening: My original recipe from my grandmother calls for Crisco shortening which was a very common ingredient in her day. I have successfully made these with vegetable oil, but they are fluffier with Crisco. You can choose what works best for you.

Nutrition

Serving: 1cookie | Calories: 92kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 64mg | Potassium: 41mg | Fiber: 1g | Sugar: 11g | Vitamin A: 26IU | Calcium: 20mg | Iron: 1mg

They say “Welcome Fall”

These soft cookies are chock full of every Fall flavor including cinnamon, our homemade pumpkin spice, and pure pumpkin puree

When Fall rolls around we start looking for ways to use pumpkins whenever possible. These soft Chocolate Chip Pumpkin Spice Cookies are cake-like and stay moist for days.

Pumpkin cookies are light and fluffy, almost like a pumpkin muffin top! The dough is easy to make in one bowl and doesn’t need to be chilled. We prefer to make the cookies smaller, but you can make them larger. Drizzling them with a warm cinnamon pumpkin glaze is the finishing touch!

This post may contain affiliate links. Please see our affiliate disclosure policy for more details.

Ingredients for Pumpkin Cookies

These delicious little cookies have all the flavors most associated with Fall such as cinnamon, nutmeg, ginger, allspice, and cloves.

Make our homemade Pumpkin Pie Spice mixture, if possible, because it’s so easy and it includes spices you likely already have in your spice rack. Our Pumpkin Pie Spice will really boost the flavor of these cookies, and all of your Fall desserts.

• Pumpkin Puree – Be sure you are using pure pumpkin puree, rather than pumpkin pie filling. The pie filling has added sweeteners, and more liquid, that you won’t need for these cookies.
• Butter – we use unsalted butter, but if you only have salted just use that and delete the salt in this recipe
• Sugar – these are cookies, after all 😀
• Egg – we use whole eggs for added richness
• Vanilla – we like to use Homemade Vanilla Extract – it’s so easy to make!
• Flour – All-purpose works best
• Pumpkin Pie Spice – make your own or buy a jar in any spice section
• Baking Soda, Baking Powder, and Salt – makes the cookies fluffy and balances the sweetness
• Chocolate Chips – we like semi-sweet or dark chocolate
• Pumpkin Spice Glaze – optional but, oh SO good, and includes powdered sugar, pumpkin spice, and milk

How to make Pumpkin Chocolate Chip Cookies

The dough for these cookies comes together quickly in just one bowl.

• Make the Pumpkin Spice Mixture, if making your own, and set aside
• Beat butter with an electric mixer until light and fluffy – about 2-3 minutes. The butter should be very light and fluffy.
• Add the sugar and beat for an additional 2 minutes until creamy

• Add the egg and vanilla extract and blend well, then add pumpkin puree and mix until completely combined and no streaks remain
• Slowly add the baking powder, baking soda, salt, Pumpkin Pie Spice mixture, and flour
• Mix until just combined but DON’T over-mix

• Gently fold in chocolate chips and then mix by hand until combined
• Preheat the oven to 350˚F
• Line your baking sheets with parchment paper. If you don’t have any parchment on hand be sure to spray your baking sheet with non-stick spray
• Drop the cookies onto the tray using a tablespoon or a cookie scoop. The dough will be sticky so we suggest using a cookie scoop, if possible
• Bake for 10-11 minutes
• Cookies should be golden with no shine remaining
• Let the cookies rest for about 1 minute before removing them to a cooling rack to cool completely before adding the glaze

Variations for add-ins

These cookies can be made with other add-ins besides chocolate chips. We suggest dried cranberries, dried cherries, or chopped pecans. Anything that works with pumpkin is perfect so get creative!

How to make easy Pumpkin Glaze

• Whisk together sifted powdered sugar, pumpkin spice or pumpkin syrup, and room-temperature milk in a bowl until smooth
• The Pumpkin Glaze on top of the cooled cookies really makes them special.
• Use either Pumpkin Syrup or Pumpkin Pie Spice. Both work equally well for this glaze.

• Put the cooling rack of cookies over a baking sheet to catch the extra drizzle. Spoon glaze over cookies in a back-and-forth motion and let dry for about 30 minutes.

Note: The glaze does not set completely hard so if you are planning to take the cookies somewhere then don’t stack them, instead just transport them in a single layer.

Helpful tools to use when making Pumpkin Cookies:

Cookies are generally easy to make but there are a few tools that will make it even easier. Here are a few of my favorite tools for making cookies:

• Stainless steel cookie scoop

• Parchment Paper Sheets Liners

More great cookies and desserts to try:

• Chocolate Chip Skillet Cookie – a classic recipe with a fun twist
• Easy Blondie Bars – an easy treat with a brown sugar flavor
• Dark Chocolate Crinkle Cookies – a traditional deep dark chocolate cookie packed with flavor
• Oatmeal Chocolate Chip Cookies – a classic with a twist

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Pumpkin Chocolate Chip Cookies

Super soft one-bowl pumpkin cookies, loaded with chocolate chips, and drizzled with a pumpkin spice glaze on top.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 11 minutes minutes

Total Time 31 minutes minutes

Servings 48 cookies

Calories 102kcal

Author Cyndy Ufkes – The Art of Food and Wine

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 2 teaspoons vanilla extract
• 7.5 ounces pumpkin puree, (not pumpkin pie filling)
• 2 cups all-purpose flour
• 2 Tablespoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chips

Pumpkin Spice Glaze:

• 1 cups powdered sugar, sifted
• 2 Tablespoons Pumpkin Spice Syrup, or 2 Tbsp pumpkin pie spice
• 1-2 Tablespoons milk

Instructions

Cookies:

• Preheat oven to 350° F. Line baking sheets with parchment paper
• In a large bowl, beat butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add sugar and beat for 2 minutes.
• Add egg and vanilla and mix just until combined.

  Add pumpkin puree and mix to combine.
• Slowly add baking powder, baking soda, salt, pumpkin pie spice, and flour. Mix until just combined, but do not overmix.

  Gently fold in chocolate chips, by hand. (The dough will be sticky)
• Drop cookies onto parchment-lined sheets by the tablespoon, or use a cookie scooper.
• Bake for about 10-11 minutes or until slightly firm to the touch and the tops are dry.

  Rest on baking sheet for about 1-minute and then remove to a wire cooling rack and let cool completely.

Pumpkin Spice Glaze:

• In a small bowl whisk together the powdered sugar, pumpkin spice syrup or mix, and 1 Tablespoon of milk, until the sugar dissolves completely.

  Add more powdered sugar if too thin or more milk if too thick.
• Place the cookies on a cooling rack with the baking sheet underneath to catch the excess glaze. Spoon glaze over cookies in a back and forth motion.

  Let dry for about 30-minutes.

Notes

• The glaze for these cookies is not a hard-set glaze so if transporting leave the cookies in a single layer (don’t stack them)
• Pumpkin spice mixture can be stored in a glass jar and stays fresh about 3 months

Nutrition

Serving: 1g | Calories: 102kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 60mg | Potassium: 20mg | Fiber: 1g | Sugar: 10g | Vitamin A: 814IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg