Thumbprint Cookies – Classic, buttery, melt-in-your-mouth cookies with a sweet jam center. Easy to make, beginner-friendly, and honestly a holiday cookie plate without these feels incomplete.

The Thumbprint Cookies I’ve Loved Since Childhood

Thumbprint Cookies are one of those recipes I’ve been making for as long as I can remember. I grew up with these on every holiday cookie tray, and now I make them every single Christmas without fail. They’re buttery, soft, and just sweet enough, with that little pop of jam in the center that makes them impossible to stop eating. And the best part is they’re simple. No fancy equipment, no complicated steps, just classic cookies done right.

Ingredients and Tips

• Use softened butter. It should still hold its shape but press easily. Cold butter won’t cream properly and room-temp melted butter makes greasy cookies.
• Only use the yolks. They give the dough richness and help it stay tender and crumbly instead of cakey.
• Use a good jam. This is the flavor center of the cookie, literally. Raspberry, strawberry, or apricot all work great.
• Don’t skip the chill. Cold dough holds its shape in the oven and keeps the cookies from spreading flat.
• Measure the flour correctly. Spoon and level, don’t pack it in. Too much flour dries out the dough.
• If the dough cracks when you press it, it’s fine. A few rustic edges just mean homemade charm, not a problem.

Here’s how it goes. A simple cookie dough mixed in one bowl, a quick chill, a little shaping, and you’re ready to bake. Classic, buttery, jam-filled cookies that always look impressive, even though they’re incredibly easy to make.

Cream the butter and sugar: Beat softened butter with sugar until light and fluffy, about 2 to 3 minutes. It should look pale and creamy. A handheld mixer or stand mixer with the paddle works best. Scrape the bowl as needed so everything mixes evenly.

Add yolks, vanilla, and salt: Mix in the egg yolks, vanilla, and salt. The mixture may look slightly separated at first, but don’t panic, it comes together once the flour is added.

Add the flour: Add the flour and mix on low just until you no longer see streaks. The dough will look soft and a bit crumbly but should press together easily when squeezed.

Wrap and chill: Shape the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes. This makes rolling easier and keeps the cookies from spreading.

Scoop and roll: Use about 1 tablespoon of dough per cookie. Roll into smooth balls, pressing any cracks together as you go. Line your baking sheet and space the cookies a couple inches apart. They don’t spread much, but give them room to bake evenly.

Indent: Press the center gently with your thumb or the back of a rounded teaspoon. If the edges crack slightly, just nudge them back together. You don’t need perfection here.

Fill: Add about ½ teaspoon of jam to each indentation. Enough to fill, but not so much that it spills over during baking.

Bake at 350°F (175°C) for 12 to 15 minutes: They should still look pale on top with just a hint of golden around the edges. That’s your sign to pull them.

Cool: Let them sit on the tray for 5 minutes, they’re very soft when hot, then move to a rack to cool completely.

Try These Cookie Recipes Next

• Shortbread Cookies
• Linzer Cookies
• Snickerdoodles
• Rugelach Cookies
• Checkerboard Cookies

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Thumbprint Cookies

Classic Thumbprint Cookies made with buttery dough and filled with your favorite jam. Soft, tender, and always a holiday favorite.

Course Cookies, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24

Calories 152kcal

Author Joanna Cismaru

Equipment

• 5-speed Hand Mixer

Ingredients

• 1 cup unsalted butter softened
• ⅔ cup granulated sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 2 cups all-purpose flour
• ½ cup fruit jam or preserves of your choice, e.g., raspberry, strawberry, apricot

US Customary – Metric

Instructions

• In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
• Add the egg yolks, vanilla extract, and salt to the mixture. Beat until well combined.
• Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
• Form the dough into a ball and wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes to make it easier to handle.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Remove the chilled dough from the refrigerator. Roll the dough into 1-inch (2.5 cm) balls, roughly the size of a walnut. Place the dough balls about 2 inches (5 cm) apart on the prepared baking sheet. Use your thumb or the back of a rounded teaspoon to press a shallow indentation into the center of each dough ball.
• Spoon about ½ teaspoon of your chosen fruit jam or preserves into each indentation. Be careful not to overfill, as the jam may overflow during baking.
• Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are just beginning to turn golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Use softened butter, not melted. It gives the cookies the right texture.
2. Only yolks, no whites. The yolks make the dough richer and help it hold together.
3. Spoon and level your flour. Too much flour makes a dry, crumbly cookie.
4. Chill the dough. It helps the cookies keep their shape and prevents spreading.
5. If your jam is really thick, warm it a few seconds so it spoons easily.
6. You can roll the dough balls in sugar before baking for a sparkly finish.

Nutrition

Serving: 1cookie | Calories: 152kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 28mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post Thumbprint Cookies appeared first on Craving Home Cooked.

Chocolate Chip Cookie Ice Cream Sandwiches – Golden, chewy chocolate chip cookies wrapped around thick scoops of creamy ice cream, then rolled in colorful sprinkles for the ultimate frozen treat.

The Ultimate Frozen Treat for Cookie Lovers

These Chocolate Chip Cookie Ice Cream Sandwiches are basically summer happiness you can hold in both hands. Soft, chewy cookies hugging a thick layer of creamy ice cream, then rolled in sprinkles, chocolate chips, or nuts for that extra “look at me” factor. They’re as fun to make as they are to eat, which is saying a lot because eating them is, well, the best part.

I’ve been making these for years for BBQs, birthday parties, and let’s be honest, random Tuesdays when life needs sweetening. You can keep it classic with vanilla ice cream or go wild with flavors like mint chip, coffee, or cookie dough. Make them ahead, stash them in the freezer, and you’ve got a stash of ready-to-go desserts that will make you very popular.

Before You Start: Tips & Ingredient Notes

• Butter: Use real unsalted butter, softened to room temperature. Margarine won’t give you the same rich flavor or perfect cookie texture.
• Ice Cream: Full fat ice cream holds its shape better once frozen into sandwiches. Let it soften just enough to scoop, not melt.
• Perfectly Baked Cookies: Slightly underbake for that chewy center. They’ll firm up as they cool, giving you that soft bite even when frozen.
• Uniform Sizes: Use a cookie scoop so your sandwiches are even. It makes stacking and eating so much easier.
• Freezer Time: Don’t skip the chill. Two full hours in the freezer keeps them firm, so they don’t squish out ice cream when you bite.
• Flavor Swaps: Vanilla is classic, but coffee, mint chip, or strawberry can turn these into a whole new dessert.
• Edging Options: Sprinkles are fun, but mini chocolate chips, crushed nuts, or even toasted coconut make them party worthy.

Try These Desserts Next

• No Churn Mango Ice Cream
• Frozen Strawberry Yogurt
• Frozen Pistachio and Date Chocolate Bites
• Whoopie Pies
• Italian Bomboloni

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Chocolate Chip Cookie Ice Cream Sandwiches

These Chocolate Chip Cookie Ice Cream Sandwiches are the ultimate summer treat, featuring soft, chewy cookies filled with creamy ice cream and rolled in your favorite toppings.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Freeze Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 8

Calories 984kcal

Author Joanna Cismaru

Ingredients

For the Cookies:

• 1 cup unsalted butter softened
• ¾ cup brown sugar packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semisweet chocolate chips

For the Sandwiches:

• 1 quart vanilla ice cream or your favorite flavor
• Sprinkles, mini chocolate chips, or chopped nuts for edges

US Customary – Metric

Instructions

• Preheat oven to 350°F (175°C). In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla; mix until combined.
  
• In another bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients until just combined. Stir in chocolate chips.
  
• Drop dough by heaping tablespoons onto parchment-lined baking sheets. Flatten slightly. Bake 9–11 minutes, until golden. Let cool completely.
  
• Soften ice cream slightly. Scoop about ¼ cup ice cream onto the flat side of one cookie. Top with another cookie and press gently. Roll edges in sprinkles, chips, or nuts if desired.
  
• Place sandwiches on a baking sheet and freeze for at least 2 hours until firm. Serve frozen and enjoy!

Notes

1. Cookies: Slightly underbake your cookies so they stay soft when frozen. Rock-hard cookies are no fun to bite into.
2. Ice Cream: Let the ice cream soften just enough to scoop and spread easily without melting into a puddle.
3. Toppings: Sprinkles, chopped nuts, or mini chocolate chips add extra flavor, texture, and a little wow factor.
4. Make Ahead: Assemble, wrap individually in plastic wrap, and store in the freezer for up to 1 month.
5. Assembly Tip: Work in batches so your ice cream doesn’t melt before you’re done.
6. No Waste: Gather up any leftover cookie dough, reroll, and bake, bonus snacks for the chef.

Nutrition

Serving: 1serving | Calories: 984kcal | Carbohydrates: 111g | Protein: 12g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 409mg | Potassium: 581mg | Fiber: 5g | Sugar: 74g | Vitamin A: 1297IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 5mg

The post Chocolate Chip Cookie Ice Cream Sandwiches appeared first on Craving Home Cooked.

These Italian Nut Roll Cookies are the perfect cross between a tender pastry and a jam-filled cookie. Buttery dough, sweet jam, crunchy nuts, and cinnamon all rolled into one nostalgic little treat that looks fancy but is totally doable—even if you don’t own a nonna-approved rolling pin.

This recipe reminds me of something you’d find tucked into a tin at the back of your grandma’s pantry—except these are way fresher. I’ve been making versions of these for years because they’re just so versatile. Swap the jam, switch the nuts, eat half the batch warm… no judgment.

Before You Start

Choosing Your Jam

Apricot and raspberry are my go-tos, but don’t be afraid to experiment. Just avoid anything too runny—it’ll seep out during baking.

Nuts Matter

Walnuts or hazelnuts both shine here, but toast them first for even deeper flavor. And chop them fine—think sprinkle, not boulder. You want that nice swirl, not cookie avalanches.

Cold Butter = Flaky Dough

Don’t skip this! Cutting cold butter into the flour is what gives the dough its tender, melt-in-your-mouth texture. This isn’t croissant dough, but you do want that delicate, crumbly bite only cold butter can give you.

The Chill Time

That hour in the fridge isn’t just to give you a break—it helps the dough firm up, roll smoothly, and hold its shape in the oven.

Jam + Nut Combo Tip

Spread your jam thinly and evenly, and sprinkle the nut mixture generously. Too much jam and it’ll leak; too little and you’ll miss the magic.

The Roll-Up

Tight roll = clean swirl. Press gently but firmly, and don’t forget to pinch those seams. Otherwise, it’s jam city on your baking sheet.

Sharp Knife = Pretty Cookies

Slice while still warm but not hot for neat edges that don’t crumble. A serrated knife is your friend here.

Optional—but Worth It

Dust with powdered sugar once cooled. It adds that bakery-worthy finish and a little extra sweetness to balance the nuttiness.

Whisk your dry ingredients together (flour, sugar, baking powder, salt, lemon zest if you’re feeling zesty). Then cut in the cold butter until it looks like you accidentally dumped flour on a pile of breadcrumbs—perfect. Stir in the eggs and vanilla until it just comes together. Too dry? A splash of cold water will fix it. Wrap, chill, and forget about it for an hour.

Combine chopped nuts, cinnamon, and sugar in a bowl. Split your dough in two. Roll one half into a rectangle, about ¼-inch thick. Spread a thin layer of jam over it (don’t flood it!), then sprinkle with your nut mixture like you’re seasoning with confidence.

Start on the long side and roll it into a log, jelly-roll style. Pinch the seam and ends shut like you mean it. Repeat with the second half of the dough.

Pop those beauties onto a baking sheet and bake at 350°F (175°C) for 30–35 minutes until golden. The smell alone is worth the wait.

Let them cool just enough to handle without burning your fingertips, then slice on the diagonal with a serrated knife. Fancy bakery vibes, achieved. Dust with powdered sugar. Try not to eat five in a row. Or do—I won’t tell.

More Delicious Cookie Recipes

• Danish Butter Cookies
• Shortbread Cookies
• Italian Almond Cookies
• Linzer Cookies
• Butter Cookies
• Amaretti Cookies

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Italian Nut Roll Cookies

These Italian Nut Roll Cookies are tender, buttery, and filled with sweet jam and spiced nuts. Perfect for holidays, gifting, or a cozy treat with coffee, these nostalgic cookies are easier than they look—and worth every step.

Course Cookies, Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Chilling Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 24

Calories 154kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter cold and cut into small pieces
• 2 large eggs
• 1 teaspoon pure vanilla extract
• zest of one lemon optional

For the Filling:

• 1 cup walnuts or hazelnuts, finely chopped
• ½ cup fruit jam or preserves (apricot, raspberry, or your choice)
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest (if using). Add the cold butter pieces to the dry ingredients.
• Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
• In a small bowl, beat the eggs and vanilla extract together. Add the egg mixture to the flour mixture. Mix until the dough comes together. If it's too dry, add a teaspoon of cold water at a time until it holds together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
• In a medium bowl, combine the finely chopped nuts, granulated sugar, and ground cinnamon. Set aside.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Divide the chilled dough into two equal portions. On a lightly floured surface, roll out one portion into a rectangle approximately ¼ inch (6 mm) thick.
• Spread a thin layer of fruit jam evenly over the dough, leaving a small border around the edges. Sprinkle half of the nut mixture evenly over the jam layer.
• Starting from one of the long edges, carefully roll the dough into a tight log, similar to a jelly roll. Pinch the seams and ends to seal. Repeat with the second portion of dough and remaining filling. Place the logs seam-side down on the prepared baking sheet.
• Bake in the preheated oven for 30-35 minutes, or until the rolls are golden brown.
• Remove from the oven and allow the rolls to cool on the baking sheet for about 10 minutes.
• While the rolls are still warm but cool enough to handle, use a sharp serrated knife to slice them diagonally into ½-inch (1.3 cm) thick cookies. Place the sliced cookies on a wire rack to cool completely.
• Once cooled, dust the cookies with powdered sugar if desired.
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Butter must be cold – No shortcuts here. Cold butter = flaky dough. Soft or melted butter will make the dough greasy and hard to handle. Cube it and chill it if needed.
2. Don’t skip the chill time – The dough needs at least 1 hour in the fridge. This helps it firm up, roll out smoothly, and hold its shape while baking. If it’s too soft, it’ll stick and tear.
3. Rolling tip – Lightly flour your surface, but don’t overdo it—too much flour makes tough cookies. If your dough cracks while rolling, just press it gently back together.
4. Filling flexibility – Use any jam you love, just make sure it’s not too runny. If it is, simmer it for a minute or two to thicken. And go easy—too much filling = jam explosion in the oven.
5. Want to make these ahead? – Roll and fill the logs, then wrap and freeze. When you’re ready, bake straight from frozen (add a few extra minutes) or thaw slightly before slicing.
6. Storage – Keep cookies in an airtight container at room temp for up to a week. Good luck getting them to last that long.

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 33mg | Potassium: 63mg | Fiber: 1g | Sugar: 10g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

The post Italian Nut Roll Cookies appeared first on Craving Home Cooked.

Nothing says “holiday magic” quite like the delicate crunch of Danish Butter Cookies. These golden, buttery delights are perfect for any occasion, whether you’re hosting a festive gathering or just craving a sweet treat to brighten your day.

Danish Butter Cookies are my favorite go-to for a simple yet delightful sweet treat. These cookies are buttery and crisp, perfect for any occasion—from holiday gatherings to a cozy afternoon at home. They’re easy to make and hold their shape beautifully, making them ideal for cutting into fun shapes or keeping classic.

Unlike other cookies that might spread too much or lose their form, these Danish Butter Cookies stay neat and delicious every time you bake them. I love how versatile they are, too—you can easily add your own twist with different extracts or toppings.

Ingredients You’ll Need

• All-Purpose Flour: If you need a gluten-free option, a good gluten-free flour blend can do the trick.
• Unsalted Butter: This is what gives the cookies that rich, buttery flavor. If you don’t have unsalted butter, you can use salted butter and reduce the added salt in the recipe.
• Granulated Sugar: Sweetens the dough and keeps the cookies tender.
• Egg: Binds all the ingredients together and adds moisture. If you’re out of eggs, try using a flax egg or a bit of applesauce as a substitute.
• Pure Vanilla Extract: Adds a lovely depth of flavor.
• Almond Extract (Optional): Gives a subtle almond flavor. You can skip this or add a little extra vanilla if you prefer.
• Salt: Enhances all the other flavors. If you’re using salted butter, you might want to use less salt in the recipe.

Start by mixing 1 cup of softened unsalted butter with 1 cup of granulated sugar in a large mixing bowl. Use an electric mixer on medium speed and beat until the mixture is light and fluffy, about 2-3 minutes.

Add 1 large egg, 2 teaspoons of pure vanilla extract, and ½ teaspoon of almond extract (if using) to the bowl. Beat until everything is well combined and the mixture is smooth.

In a separate bowl, whisk together 2½ cups of all-purpose flour and ½ teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough should be soft but not sticky. If your dough feels too soft to handle, cover it and refrigerate for about 15-30 minutes. This firms up the dough, making it easier to pipe into shapes without spreading too much.

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to make cleanup easier.

Transfer the dough into a piping bag fitted with a large open star tip, like a Wilton 1M or 4B. Pipe the dough into your desired shapes—circles, swirls, or “S” shapes—on the prepared baking sheets, leaving about 1 inch of space between each cookie.

Tip: If the dough becomes too stiff to pipe, let it sit at room temperature for a few minutes to soften slightly. This makes piping easier without compromising the shape of your cookies.

Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies just begin to turn light golden brown. Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

More Delicious Cookies

• Shortbread Cookies
• Italian Almond Cookies
• Russian Tea Cakes
• Linzer Cookies
• Candy Cane Cookies
• Italian Nut Roll Cookies

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Danish Butter Cookies

Danish Butter Cookies are classic, buttery treats that offer a perfect balance of sweet and rich flavors. With their delicate crunch and melt-in-your-mouth texture, these cookies are ideal for any occasion—from festive holidays to cozy afternoon snacks.

Course Cookies, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 32 minutes minutes

Servings 40

Calories 91kcal

Author Joanna Cismaru

Ingredients

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• ½ teaspoon almond extract optional
• 2½ cups all-purpose flour
• ½ teaspoon salt

US Customary – Metric

Instructions

• In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract (if using). Beat until well combined.
• In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be soft but not sticky.
• If the dough is too soft to handle, cover it and refrigerate for about 15-30 minutes to firm up slightly.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• Transfer the dough into a piping bag fitted with a large open star tip (such as Wilton 1M or 4B).
• On the prepared baking sheets, pipe the dough into desired shapes such as circles, swirls, or “S” shapes, leaving about 1 inch (2.5 cm) of space between cookies.
• If the dough becomes too stiff to pipe, allow it to sit at room temperature for a few minutes to soften.
• Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn light golden brown.
• Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
• Store any leftovers in an airtight container at room temperature for up to 2 weeks.

Notes

1. Use High-Quality Butter: Opt for real unsalted butter for the richest flavor and smoothest texture in your cookies.
2. Chill the Dough: Don’t skip chilling the dough—it’s essential for easy piping and helps the cookies maintain their shape while baking.
3. Experiment with Extracts: Vanilla and almond extracts are classic, but try adding a splash of orange or coconut extract for a unique twist.
4. Perfect Consistency: Ensure your dough is soft but not sticky. If it’s too soft, a few extra minutes in the fridge can make all the difference.
5. Creative Decorating: Get creative with your cookie designs! Use different piping tips or add decorative toppings like colored sugars and sprinkles to match any theme or holiday.

Nutrition

Serving: 1serving | Calories: 91kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 32mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 149IU | Calcium: 3mg | Iron: 0.4mg

The post Danish Butter Cookies appeared first on Craving Home Cooked.

Imagine a cookie that’s delicate, buttery, and so tender it practically melts in your mouth. These Shortbread Cookies combine humble pantry staples with a dash of patience for chilling, resulting in a dessert that’s incredibly easy yet impressively elegant.

These shortbread cookies are one of my favorite cookies of all time. It’s such an easy recipe, just reach into your pantry and find a handful of everyday ingredients waiting to be turned into something special. As you whip them up, you’ll notice how the dough comes together so easily, and before you know it, your kitchen will be filled with that warm, buttery aroma that instantly makes the day feel cozier.

The best part? You get to decide how to enjoy them. Maybe you’ll dip them in hot chocolate, layer them with a bit of jam, or even crumble them over ice cream. I’d love to hear what creative spin you put on these cookies, so don’t be shy—leave a comment and share your sweet ideas. I’m already excited to see what you come up with!

Ingredients You’ll Need

• Unsalted Butter: Cream it with sugar for that smooth, rich base. If needed, use salted butter and skip the added salt.
• Powdered Sugar: Sweeten the dough and create a fine, delicate texture. If you only have granulated sugar, use that but you might have to mix it with the butter a little longer, until nice and smooth.
• Salt: Balance the sweetness and round out the overall flavor. Adjust the amount if using salted butter.
• All-Purpose Flour: For a slightly lighter bite, try a blend of half cake flour and half all-purpose.
• Pure Vanilla Extract (Optional): Add subtle warmth and complexity. Swap in almond extract for a different aroma.

In a large mixing bowl, beat 1 cup of softened unsalted butter and ¾ cup of powdered sugar together on medium speed for 2–3 minutes until smooth and creamy.

Mix in 1 teaspoon pure vanilla extract (optional) and ¼ teaspoon salt until fully combined. Then, gradually add 2¼ cups of all-purpose flour, mixing on low speed until a soft dough forms. It may look crumbly at first, but keep mixing until it comes together. If it’s still too dry, whisk an egg in a small bowl and add it 1 tablespoon at a time until the dough holds.

Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Tip: Chilling the dough firms up the butter, making it easier to roll out and helping the cookies maintain their shape during baking.

Preheat your oven to 325°F (165°C). On a lightly floured surface, roll out the dough to about ¼ inch (6 mm) thickness. Use your favorite cookie cutter shapes to cut out cookies and place them about 1 inch apart on a lined baking sheet.

Bake the cookies for 15–20 minutes, or until the edges begin to turn a light golden color. Keep a close eye on them near the end to avoid overbaking.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for up to 1 week.

More Delicious Cookies

• Italian Almond Cookies
• Linzer Cookies
• Snickerdoodles
• Sour Cream Cookies
• Spritz Cookies
• Italian Nut Roll Cookies

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Shortbread Cookies

Shortbread Cookies are buttery, delicate treats that melt in your mouth with every bite. They use simple ingredients to create a classic cookie that pairs perfectly with coffee or tea.

Course Breakfast, Cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24

Calories 126kcal

Author Joanna Cismaru

Equipment

• 13-inch by 9-inch Baking Sheet
• Rolling Pin

Ingredients

• 1 cup unsalted butter softened
• ¾ cup powdered sugar
• ¼ teaspoon salt
• 2¼ cups all-purpose flour
• 1 teaspoon pure vanilla extract optional

US Customary – Metric

Instructions

• In a large mixing bowl, beat the softened butter and sifted powdered sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  
• Add the vanilla extract (if using) and salt, mixing until well combined. Gradually add the all-purpose flour to the butter mixture, mixing on low speed until the dough comes together. The dough may appear crumbly at first but will form a soft dough as you continue mixing.
  
• Shape the dough into a flat disk and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to make it easier to handle.
  
• Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
• On a lightly floured surface, roll out the chilled dough to about ¼ inch (6 mm) thickness. Use a shortbread cookie cutter or any desired shape to cut out cookies.
  
• Place the cut cookies onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake in the preheated oven for 15-20 minutes, or until the edges are just beginning to turn a light golden color. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
  
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Cream the butter and sugar thoroughly for a smooth, light dough.
2. Work the dough gently to avoid tough cookies.
3. Experiment with different extracts or a sprinkle of citrus zest for a personalized twist.

Nutrition

Serving: 1serving | Calories: 126kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 236IU | Calcium: 4mg | Iron: 1mg

The post Shortbread Cookies appeared first on Craving Home Cooked.

These Italian Almond Cookies are a delicious treat, combining the nutty richness of almond flour with a sweet, crunchy coating of sliced almonds. They’re gluten-free, easy to make, and perfect for any occasion. Enjoy them with a cup of coffee or as a sweet end to your day!

You’re going to love my Italian Almond Cookies! These gluten-free delights are made with almond flour and coated in crunchy sliced almonds. They’re sweet, nutty, and incredibly easy to make. Perfect with a cup of coffee or for sharing with friends, they’re always a hit in my house!

Ingredients You’ll Need

• Almond Flour: You’ll need some fresh almond flour. You can substitute with finely ground almonds if you don’t have almond flour.
• Granulated Sugar:  You can replace with coconut sugar or another granulated sweetener if you prefer.
• Egg Whites: Egg whites bind the ingredients together and give structure to the cookies. Using room temperature egg whites ensures they mix more smoothly.
• Almond Extract: Adds a strong, delicious almond flavor that enhances the nutty taste of the cookies. If you prefer, you can use vanilla extract instead.
• Salt: A must to your cookies, if you don’t add salt, your cookies will taste bland.
• Sliced Almonds: We’ll also need some sliced almonds to roll the cookies through.

First, preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Then, in a large bowl, combine 2 cups of almond flour, 1 cup of granulated sugar, and ¼ teaspoon of salt. Stir until well mixed. Tip: Mixing the dry ingredients first helps distribute the sugar and salt evenly.

Add the egg white mixture to the dry ingredients and mix until a sticky dough forms. Tip: The dough will be sticky, so don’t worry – this helps the cookies hold together.

Using a tablespoon or a cookie scoop, scoop the dough and roll it into balls. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Rolling the dough into balls helps the cookies bake evenly.

Lightly whisk the extra egg white in a small bowl. Place 1 cup of sliced almonds in another bowl. Roll each dough ball first in the egg white, then in the sliced almonds to coat. Place the coated dough balls back on the baking sheet and lightly press the tops to flatten slightly.

Bake in the preheated oven for 20-25 minutes, or until the cookies are lightly golden and the tops are cracked. Tip: Baking until golden to get a crispy exterior while keeping the inside chewy.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, dust them with powdered sugar. Tip: Letting the cookies cool completely helps them set and makes them easier to handle.

More Delicious Cookies

• Amaretti Cookies
• Linzer Cookies
• Russian Tea Cakes
• Coconut Macaroons
• No Bake Chocolate Oatmeal Cookies
• Italian Nut Roll Cookies

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Italian Almond Cookies

Italian Almond Cookies are delicious, gluten-free treats made with almond flour and topped with sliced almonds. They are sweet, nutty, and perfect for any occasion. Enjoy them with a cup of coffee or as a light dessert!

Course Cookies, Dessert

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24

Calories 110kcal

Author Joanna Cismaru

Ingredients

• 2 cups almond flour
• 1 cup granulated sugar
• 2 large egg whites
• 1 teaspoon almond extract
• ¼ teaspoon salt

Coating

• 1 large egg white
• 1 cup sliced almonds
• powdered sugar for dusting

US Customary – Metric

Instructions

• Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the almond flour, granulated sugar, and salt.
• In a separate bowl, whisk 2 egg whites until foamy but not stiff. Add the almond extract.
• Add the egg white mixture to the dry ingredients and mix until a dough forms. The dough will be sticky.
• Using a tablespoon, scoop dough and roll into balls. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
• Lightly whisk the extra egg white in a small bowl. Place the sliced almonds in another bowl.
• Roll each dough ball first in the egg white, then in the sliced almonds to coat. Place the coated dough balls back on the baking sheet and lightly press the tops to flatten slightly.
• Bake in the preheated oven for 20-25 minutes, or until the cookies are lightly golden and the tops are cracked.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Once the cookies are completely cooled, dust them with powdered sugar.

Notes

1. Use fresh almond flour.
2. Whisk the egg whites until they are foamy but not stiff for a light and airy dough.
3. If the dough is too sticky to handle, chill it in the refrigerator for 10-15 minutes.
4. Let the cookies cool completely on the baking sheet to help them set properly.
5. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.

Nutrition

Serving: 1cookie | Calories: 110kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 31mg | Potassium: 35mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.04IU | Calcium: 30mg | Iron: 1mg

The post Italian Almond Cookies appeared first on Craving Home Cooked.

Let’s bake some magic with these classic Butter Cookies that are as delightful to make as they are to eat. Crisp edges, soft centers, and a recipe so simple, it’s almost impossible to have just one!

The Best Butter Cookies

Here’s a little something special from my kitchen to yours: the butter cookie recipe that’s sure to be a game changer. These little gems are wonderfully simple yet irresistibly delicious, combining the rich, comforting taste of butter with a perfectly crisp texture.

And the best part? They’re so easy to make, bringing that cozy, homemade feeling to any day of the week without any fuss. Trust me, these cookies will have you and your loved ones reaching for just one more!

• Unsalted Butter: It’s all about that rich, buttery flavor. If you only have salted butter, just reduce the added salt in the recipe.
• Granulated Sugar: This sweetens the cookies and helps with that lovely texture.
• Egg: It binds everything together and adds to the richness. No great substitutions for this one, it’s pretty essential.
• Vanilla Extract: It gives that classic, sweet aroma. Almond extract can be a fun twist if you want to change things up.
• All-Purpose Flour: f you need a gluten-free option, a good gluten-free flour blend can do the trick.
• Baking Powder: This little leavener gives our cookies a bit of lift.
• Salt: Just a touch enhances all the flavors. If you’re using salted butter, remember to cut back here.

Preheat and Prep

First things first, preheat your oven to that sweet spot of 350°F (175°C). While it’s warming up, grab your baking sheets and line them with parchment paper or silicone mats.

Wet Ingredients

Now, let’s get mixing! In a large bowl, take your softened unsalted butter and granulated sugar, and cream them together. You want to beat them until they’re light and fluffy, about 2-3 minutes. Next up, add your room temperature egg and vanilla extract into your creamy mixture. Beat these in until everything is nicely combined.

Dry Ingredients

In another bowl, whisk together your all-purpose flour, baking powder, and a bit of salt. Now, gradually add your dry ingredients into the wet mix. Do this step gently and avoid overmixing – we don’t want tough cookies!

Shape

Shape the dough into small balls, or if you’re feeling fancy, roll it into a log and slice it into rounds. I find a small cookie scoop works best. Place these on your prepared baking sheets, giving them space to spread out. You could also pipe them into whatever shapes you want.

Bake And Cool

Then, pop them into the oven and bake for about 10-12 minutes. You’re looking for a lovely golden edge – that’s when you know they’re done. Once out of the oven, let your cookies rest on the baking sheets for a few minutes. This helps them set. Then, transfer them to a wire rack to cool completely.

Storage

Place the butter cookies in an airtight container and keep at room temperature to maintain their crispness; they’ll stay fresh like this for up to a week. If you want to freeze them, layer the cookies between sheets of parchment paper in a freezer-safe container. They’ll keep well in the freezer for up to 3 months.

Discover More Delicious Cookies

• Lemon Sugar Cookies
• Linzer Cookies
• Snickerdoodles
• Amish Sugar Cookies
• Amaretti Cookies
• Shortbread Cookies
• Danish Butter Cookies

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Butter Cookies

Butter Cookies: This recipe brings you classic, homemade butter cookies that are as easy to make as they are delicious. Each cookie has a crisp edge and a tender, buttery center, making them a perfect treat for any time of the day.

Course Cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 30

Calories 121kcal

Author Joanna Cismaru

Equipment

• 5-speed Hand Mixer
• 16.5 x 11.38 x 1 inches Baking Sheet – Set of 2

Ingredients

• 1 cup unsalted butter 2 sticks, softened
• 1 cup granulated sugar
• 1 large egg room temperature
• 2 teaspoon vanilla extract
• 2½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt

US Customary – Metric

Instructions

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
• Add the egg and vanilla extract to the butter-sugar mixture, and beat until well combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Be careful not to overmix.
• Shape the dough into small balls, about 1 tablespoon each. Alternatively, you can roll the dough into a log and slice it into rounds.
• Place the shaped cookies onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
• Transfer the baking sheets to the oven and bake for 10-12 minutes, or until the edges are lightly golden.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• Once cooled, store the butter cookies in an airtight container at room temperature for up to one week.

Notes

1. For the best flavor, use high-quality, unsalted butter.
2. If using salted butter, omit the additional salt in the recipe.
3. The dough can be refrigerated for up to 3 days if you’re not ready to bake immediately.
4. Keep an eye on the oven as baking times may vary slightly based on its calibration.
5. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack for complete cooling. This helps them set perfectly.

Nutrition

Serving: 1serving | Calories: 121kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 42mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 198IU | Calcium: 7mg | Iron: 1mg

The post Butter Cookies appeared first on Craving Home Cooked.

These yummy Lemon Sugar Cookies are a burst of lemony goodness all wrapped up in a soft, pillowy cookie! Their perfect balance of sweet and tangy flavors is sure to make them your new favorite sweet treat!

Easy Lemon Sugar Cookies

A cookie with a zesty little twist! This lemon sugar cookies recipe is a celebration of the magic that unfolds when you infuse traditional sugar cookies with the freshness of tart lemons. The result is a cookie that not only maintains the soft, pillowy texture of its traditional counterpart but also delivers a burst of citrusy flavor with every bite.

• All-Purpose Flour: The backbone of this lemon sugar cookie recipe, it provides structure and texture. 
• Baking Soda: Works as a leavening agent that adds a touch of lightness, which helps to give the cookies their soft texture. 
• Salt: Balances the sweetness and enhances the overall flavor.
• Unsalted Butter: Adds richness and moisture. It’s important to use unsalted butter to control the level of salt in the dough.
• Granulated Sugar: Sweetens the cookies and provides them with their sugar coating. 
• Large Egg: Used as a binding agent that contributes to the structure. 
• Vanilla Extract: Adds a warm aromatic note that complements the fresh lemon flavor.
• Lemon: Both fresh lemon juice and lemon zest contribute a burst of citrusy freshness. 

Making homemade cookies is actually pretty easy and so much better than the store-bought stuff! For this easy recipe, all you have to do is make a simple sugar cookie dough and bake!

Make The Dough

To begin, whisk together the all-purpose flour, baking soda, and salt in a medium bowl, and set it aside.

Next, in a separate large bowl, cream together the softened unsalted butter and 1½ cups of granulated sugar until light and fluffy. Then beat in the egg, followed by the vanilla extract, lemon zest, and lemon juice, and combine until well incorporated.

Finally, gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the dough.

Form The Dough

To start, place a quarter cup of granulated sugar in a shallow bowl. Next, use a cookie scoop or spoon to scoop out 1-inch portions of the cookie dough and shape them into uniform balls. Then roll each one in the sugar until fully coated.

Now, arrange all the cookie balls 2 to 3 inches apart on two baking sheets lined with parchment paper. Then use your fingers or the bottom of a glass to carefully flatten the balls just slightly.

Bake The Lemon Sugar Cookies

Slide the baking sheets into an oven preheated to 350°F (175°C) and let the cookies bake for 10 to 12 minutes. When done, they should have lightly golden edges but still be soft and puffy in the middle.

Then remove the cookies from the oven and let them cool on the pan for 5 minutes. Now, carefully transfer them to a wire rack to cool completely.

Storage

Your lemon sugar cookies will keep for about a week at room temperature in an airtight container. For longer storage, you can freeze them for up to 3 months. Just let them thaw out at room temperature. 

Discover More Delicious Cookie Recipes

• Russian Tea Cakes
• Linzer Cookies
• Snickerdoodles
• Coconut Macaroons
• Italian Fig Cookies
• Butter Cookies
• Italian Almond Cookies
• Shortbread Cookies
• Danish Butter Cookies

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Lemon Sugar Cookies

These Lemon Sugar Cookies sound absolutely delightful – tangy, sweet, and just perfect for any occasion! The addition of fresh lemon zest and juice really brings a zesty punch to these cookies, making them stand out from the usual sweet treats.

Course Cookies, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24

Calories 180kcal

Author Joanna Cismaru

Equipment

• 5-speed Hand Mixer
• 16.5 x 11.38 x 1 inches Baking Sheet – Set of 2

Ingredients

Cookie Dough

• 2¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter softened
• 1½ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• zest of 2 lemons
• 2 tablespoons fresh lemon juice

Sugar Coating

• ¼ cup granulated sugar

US Customary – Metric

Instructions

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, cream together the softened butter and 1½ cups granulated sugar until light and fluffy.
• Beat in the egg, followed by the vanilla extract, lemon zest, and lemon juice. Mix until well incorporated.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Place the ¼ cup of granulated sugar in a shallow dish.
• Roll the dough into 1-inch balls, and then roll them in the sugar coating until fully coated.
• Place the coated dough balls on the prepared baking sheets, spacing them about 2-3 inches apart. Using the bottom of a glass or your fingers, gently flatten the dough balls slightly.
• Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers are still soft and slightly puffy.
• Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

1. Butter Temperature: Make sure your butter is softened but not melted. This is key for creaming with sugar to get that light and fluffy texture.
2. Lemon Zest and Juice: Fresh is best! The zest and juice from fresh lemons give these cookies their bright, zesty flavor. Avoid using bottled lemon juice for the best taste.
3. Cookie Size: If you prefer larger or smaller cookies, adjust the baking time accordingly. Smaller cookies will need less time, larger ones a bit more.
4. Sugar Coating: For an extra lemony twist, mix a little lemon zest into the sugar coating.
5. Storage: These cookies store well in an airtight container at room temperature for up to 1 week. They also freeze beautifully for up to 3 months. Just thaw and serve!
6. Flavor Variations: Feel free to experiment by adding a bit of ginger or almond extract for a different twist.
7. Oven Variance: Keep in mind that oven temperatures can vary, so it’s always a good idea to check the cookies a couple of minutes before the timer goes off.
8. Cooling Time: Letting the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack is crucial for them to set properly.

Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 76mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 248IU | Vitamin C: 0.5mg | Calcium: 6mg | Iron: 1mg

The post Lemon Sugar Cookies appeared first on Craving Home Cooked.

With their tender crumbly texture and heavenly taste, Russian Tea Cakes are an irresistible holiday tradition. These bite-sized buttery, nutty delights are perfect for sharing, gifting, or simply treating yourself!

What Are Russian Tea Cakes

Russian Tea Cakes, also known as snowball cookies, stand as a classic holiday treat. Their delicate, melt-in-your-mouth texture showcases a delightful interplay of buttery and nutty flavors, complemented by a dusting of powdered sugar reminiscent of a light snowfall. Ideal for pairing with a cup of tea or coffee, these popular Christmas cookies make for a perfect companion to cozy winter evenings.

• Unsalted Butter: Adds buttery richness and contributes to the delicate texture. You should always use unsalted butter in baking to control the saltiness of your baked goods.
• Powdered Sugar: This finely ground sugar dissolves easily into the dough, providing sweetness and a crumbly texture. Additionally, used to dust the baked cookies with a powdery white coating. You can not substitute with granulated sugar. 
• Vanilla Extract: Adds a warm and aromatic flavor to the cookies. 
• All-Purpose Flour: Serves as the structural foundation and helps to bind the ingredients together. 
• Salt: Balances the sweetness and intensifies the overall taste.
• Finely Chopped Nuts: Introduces a yummy crunch and nutty undertone. Popular choices include almonds, pecans, or walnuts, but you can even use macadamia nuts.

Like making Mexican wedding cookies, these bite-size wonders involve creating a simple dough, baking cookie balls, and then rolling them in powdered sugar. It’s a straightforward process that doesn’t require any special skills or much prep time.

Make The Dough

Begin by creaming the softened unsalted butter and powdered sugar together in a large bowl by hand or in a stand mixer until the mixture reaches a light and fluffy consistency. Then stir in the vanilla extract until well combined.

Now, mix the flour and salt together in a separate bowl. Then gradually add the flour mixture to the butter mixture, mixing just until combined. Finally, fold in the finely chopped nuts, and the dough is complete.

Form The Cookies

Next, scoop small portions of the dough and delicately roll them into 1-inch balls. Then place them on a baking sheet lined with parchment paper or a silicone baking mat. Make sure to space each cookie about an inch apart to allow them room to bake.

Bake The Cookies

Transfer the formed cookies into an oven preheated to 400°F (200°C) and bake for 10 to 12 minutes until the cookies set but do not brown. Then remove them from the oven and allow them to cool for just a couple of minutes on the cookie sheet.

Next, carefully roll each cookie in a bowl of powdered sugar while they are still warm. Then set them on a wire rack to cool completely. 

Roll Again And Serve

Once fully cooled, roll the Russian tea cakes once again in powdered sugar to create a thicker coating resembling snowballs. Then serve them immediately with some other favorites like snickerdoodles and peanut butter blossoms or store them for later enjoyment. 

Storage

You can store Russian tea cakes in an airtight container at room temperature for up to a week. To maintain freshness, place a piece of parchment paper between the layers of cookies to prevent sticking. If you wish to extend their shelf life, these cookies freeze exceptionally well for up to 3 months. Just thaw the frozen cookies at room temperature before enjoying them.

Discover More Delicious Cookies

• Linzer Cookies
• Coconut Macaroons
• No Bake Chocolate Oatmeal Cookies
• Twix Cookies
• Rugelach Cookies
• Easy Sugar Cookies

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Russian Tea Cakes

These Russian Tea Cakes are a delightful treat, perfect for any occasion. Made with simple ingredients like butter, powdered sugar, and your choice of nuts, these cookies are easy to whip up. The result is a soft, crumbly texture with a subtle nutty flavor, coated in a sweet dusting of powdered sugar.

Course Cookies, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 32 minutes minutes

Total Time 52 minutes minutes

Servings 36

Calories 117kcal

Author Joanna Cismaru

Equipment

• 5-speed Hand Mixer

Ingredients

For Cookies

• 1 cup unsalted butter softened
• ½ cup powdered sugar same as confectioners' sugar or icing sugar
• 1 teaspoon vanilla extract
• 2¼ cups all-purpose flour
• 1 teaspoon salt
• 1 cup nuts such as almonds, pecans or walnuts, finely chopped

For Rolling

• 1 cup powder sugar for dusting

US Customary – Metric

Instructions

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a large mixing bowl, cream together the softened butter and ½ cup of powdered sugar until light and fluffy. Stir in the vanilla extract.
• In a separate bowl, mix together the all-purpose flour and salt.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the finely chopped nuts.
• Take small portions of the dough and roll them into 1-inch balls. Place these balls on the prepared baking sheet, spacing them about an inch apart.
• Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookies are set but not browned.
• Remove the cookies from the oven and allow them to cool on the baking sheet for a minute or two. While still warm, carefully roll each cookie in a bowl of powdered sugar to coat. Place them on a wire rack to cool completely.
• Once the cookies have completely cooled, roll them in powdered sugar again for a thicker coating.

Notes

1. Nut Choices: Feel free to experiment with different types of nuts. Pecans, walnuts, and almonds are all great choices. Just make sure they’re finely chopped to blend seamlessly into the dough.
2. Butter Temperature: It’s crucial to use softened butter for this recipe. This ensures your dough has the right consistency and the sugar blends in smoothly.
3. Sugar Coating: For the best result, roll the cookies in powdered sugar twice. The first coat should be applied when they’re still warm, so it adheres well. The second coat, after they’ve cooled, gives them that classic snowy look.
4. Baking Watch: Keep a close eye on the cookies while they bake. They should be set but not browned. Overbaking can lead to a less desirable, harder texture.

Nutrition

Serving: 1cookie | Calories: 117kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 66mg | Potassium: 34mg | Fiber: 1g | Sugar: 5g | Vitamin A: 158IU | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 1mg

The post Russian Tea Cakes appeared first on Craving Home Cooked.