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Diet cookie, you say? Can there be such a thing? Absolutely! These scrumptious Peanut Butter Banana Oatmeal Cookies have no added sugar, reduced fat, and plenty of healthy dietary fiber. They weigh in around 110 calories each, which is a mere trifle when compared with most cookies you can make or purchase. The best part is their taste – the sweet, rich flavors of peanut butter and maple syrup mingle with banana and raisins for a diet cookie you simply can’t beat.

Diet cookies are sometimes made with no eggs, which has the effect of reducing the calories a bit, as well as lowering the cholesterol content. This recipe is egg-free by nature, but there are a number of things you can use in place of eggs in most of your favorite cookie recipes. One very simple way to replace an egg is to combine two tablespoons of water with one tablespoon of oil and two teaspoons of baking powder. Mix them all together well with a whisk before adding to your recipe. Not only do these ingredients work well in place of eggs in most cake and cookie recipes, but they’re absolutely calorie free. Another trick is to use one half of a ripe banana mashed well with half a teaspoon of baking soda to replace an egg. This method doesn’t reduce the calories much, but absolutely reduces the fat and cholesterol in the recipe, and has the effect of adding a little bonus potassium to your baked goods.

Diet Cookie Paradise Peanut Butter Banana Oatmeal Cookies


1/3 cup peanut butter (use reduced fat and sugar varieties for an even healthier cookie)
2 bananas, ripe
1 1/2 teaspoons vanilla
2 tablespoons milk or soymilk
2 tablespoons sugar-free maple syrup
2 1/2 cups quick cooking oats
1 teaspoon cinnamon
1/3 cup raisins
1/4 cup flour


Preheat the oven to 350 degrees. In a large bowl, mash the bananas with a fork until fairly smooth. Add the peanut butter, milk product, vanilla, and maple syrup and mix well. Add the remaining ingredients and stir until well combined.

Drop heaping teaspoons of the dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until the bottoms turn golden brown.

Check out my other diet dessert recipes, or another of my healthy living articles, 5htp benefits for fibromyalgia.

Use your heart-shaped cookie cutter to make Shamrock Cookies for St. Patrick’s Day.

Time needed from start to finish, including time to put icing on the cookies, 2 to 2.5 hours.

Yield: 2 dozen large shamrock cookies

Shamrock Cookie Recipe

* 1/2 cup shortening

* 1/2 cup butter or margarine

* 2 cups sugar

* 3 eggs

* 1/4 cup milk

* 1 teaspoon vanilla

* 1/2 teaspoon salt

* 5 cups flour

Cream shortening and sugar together. Beat in eggs. Stir in milk, vanilla and salt. Mix in flour. Work the dough with your hands for a minute before rolling out.

Roll out the dough to 1/8 inch thick. Use flour as needed to roll out the cookies.

For each shamrock, you will need 3 heart-shaped cookies. Place one heart on an ungreased cookie sheet, then put one heart on each side at a 90-degree angle so the tips at the bottom are overlapping. Gently press the cookies together where they overlap.

Take a lump of dough the size of a small walnut. Roll into a rope. Press one inch of the rope onto the bottom of the shamrock. Shape the remaining rope into a stem and flatten gently. (Four or five shamrocks will fit on each cookie sheet.)

Bake in a 350 degree oven for 12 minutes, or until golden brown.

Immediately remove the cookies from the cookie sheet and allow to cool.
When the cookies are cooled thoroughly, frost with shamrock icing. For added decoration, use cookie sprinkles, if desired.

Shamrock Icing

(makes enough to frost 2 dozen shamrock cookies)

* 3 cups of powdered sugar

* 1/4 cup soft butter or margarine

* 5 or 6 tablespoons milk

* 1/4 teaspoon salt

* 1/2 teaspoon vanilla

* 10 drops green food coloring

Measure the powdered sugar into a mixing bowl. Work the butter/margarine into the dry powdered sugar with a mixing spoon. Add salt and vanilla. Add the milk 1 tablespoon at a time and mix thoroughly after each addition. When the icing is finished, add the food coloring and mix thoroughly.

Here are some pictures of Shamrock Cookies =>[]

©2007 LeAnn R. Ralph

LeAnn R. Ralph is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books “Highly recommended reading!” You are invited to sign up for the twice-monthly newsletter from Rural Route 2

When it comes to making and baking cookies for my family, I love easy to prepare recipes and this one is exactly that! When you make these deliciously sweet sugar cookies, there is no need to use cookie cutters, unless you want to use them!

With this particular recipe, you can make your dough up ahead of time and refrigerate it for up to 24 hours before you need to use it. If you are into once a week cooking, you can prepare the dough up and then freeze it for up to 2 weeks before you need to use it. If you decide to freeze it, wrap it tightly in plastic wrap and then place it into a plastic freezer storage bag. When you are ready to use it, let it thaw out in the refrigerator for 2-4 hours.

Holiday Drop Sugar Cookies Recipe

2 cups all purpose white flour
1 1/2 teaspoons of baking powder
1 teaspoon table salt
2 medium or large eggs
3/4 cup granulated sugar (for the batter)
1/4 cup colored granulated sugar (for the topping)
2/3 cup vegetable cooking oil
2 teaspoons vanilla extract

Tips: You will want to change up your colored granulated sugar to match the holiday you are baking the cookies for.

Directions: In a medium sized mixing bowl, sift together the all purpose flour, baking powder and table salt. In a large mixing bowl, whisk the eggs until they are light and fluffy. Add in the granulated sugar, vegetable oil and vanilla extract until the ingredients are well combined. I find it better to use an electric mixer other wise, it is too hard stir.

Pour the sifted flour ingredients into the large mixing bowl with the wet ingredients and beat until all of the ingredients are well combined. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, but you will want to use the batter up within 24 hours.

Preheat oven to 350 degrees. Use a tablespoon to drop batter onto an ungreased baking sheet, leaving 2″ between each drop to allow for expansion. Flatten each dough ball with the back of your spoon. Once it has been flatten, sprinkle colored sugar on top.

Bake in a 350 degree oven for 8-10 minutes or until each cookie is lightly browned. Remove baking sheet from oven and allow them to cool for 1 minute before transferring them to a wire rack to finish the cooling process. Once cooled, store them in an air tight container.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. You can visit Shelly’s foodie blog Shakin ‘N Bakin in the Kitchen at for free menu ideas, cooking tips and for free recipes.

Cookie baking is fun – particularly when you have simple and easy to bake sugar cookie recipes to follow. But the most enjoyable aspect is the decorating. This is what turns a plain ordinary cookie into an edible work of art. You really are limited only by your imagination.

The first step of course is to make the cookies. There is no creaming butter and sugar involved. The dough is worked in a food processor. Nothing could be easier.

Ingredients you will need:

9 oz / 280 g /2 ½ cups plain / all-purpose flour

5 ½ oz / 170g unsalted butter, chopped

Pinch salt

3 tablespoons caster / superfine sugar

2 egg yolks beaten with 4 tablespoons ice-cold water

Preheat the oven to 400oF / 200oC. Line two baking sheets with parchment or baking paper.

In the bowl of a food processer, process the flour and butter until it resembles coarse crumbs. Add the salt and sugar and process again until just combined, being careful not to overprocess the mixture.

With the motor still running, add the egg yolk mixture and process using the pulse button until it forms a glossy ball.

Remove from processer, wrap in plastic wrap and chill in the fridge for 30 minutes.

Remove from the fridge and divide the mixture into smaller portions for rolling. While rolling one portion, keep the remainder refrigerated. Roll the dough out to a ¼ inch / 6 mm thickness. Using cutters, cut out shapes, placing the cutters as close to the edges as possible to minimise the number of times you re-roll the dough. Repeat with the remaining dough, then combine all the leftover dough and re-roll.

Place onto the baking sheets allowing room for spreading and bake for 10-15 minutes or until a golden color.

Remove them from the oven and leave on the baking sheets for 2-3 minutes before lifting them onto wire racks to cool.

Allow to cool completely before icing and decorating.

Now comes the fun part, icing and decorating. Glace icing is perfect for this sugar cookie recipe. It can be drizzled over the top or piped into simple designs.

This glace icing recipe is sufficient to ice 24 cookies.

1 cup icing / confectioners sugar

A few drops of vanilla essence

1 tablespoon of hot water

A few drops of food coloring (if required)

Sift the icing sugar into a bowl then add the vanilla essence. Gradually stir in the hot water until the mixture is the consistency of thick cream. Add the water a few drops at a time until you have the desired consistency. If you find you have added too much water and the icing is too runny, simply add more icing sugar.

Spoon a little icing into the centre, then using the back of the spoon, spread out to cover the entire cookie. Glace icing sets very quickly, so if you are adding other decorations, you will need to work quickly before the icing sets.

Glace icing is also extremely versatile. It is perfect for feathering and drizzling.

To create a feathered effect, cover the cookie with icing as above, then pipe several straight parallel lines of icing in a contrasting color across the top. Take a toothpick and draw lines in the opposite direction, gently dragging the color through the icing.

Alternatively, pipe lines of icing, or, if you want to be adventurous, pipe designs over the tops of your cookies.

Really, the possibilities are endless.

Having a large collection of sugar cookie recipes that you can decorate in creative ways is great fun.

Monica L Latham creator of Homestyle Cookie Recipes shares with you hundreds of cookie recipes for every occasion. Get your collection of easy to make sugar cookie recipes with holiday themes: Halloween, Christmas etc today.

When you are a busy mom you want easy cookie recipes that are not only tasty and nutritious but also quick and easy to make, leaving you time for the more important things in life.

There are many different ways of making cookies, but by far the easiest method is the all-in-one method. This involves simply placing all the ingredients into a bowl and mixing.

No need for creaming butter together with sugar. The process can be made even easier by using a food processor.

Ideal for time-poor moms who are juggling busy schedules.

Following are two scrumptious and super easy cookie recipes that are not only flavorsome but also have the added goodness of dried fruit.

The first recipe uses the natural sweetness of raisins to give that extra flavour. The second is a rich, wholesome recipe that is packed with ingredients.

Raisin Cookies

150g / 5 oz / 1 ¼ cups plain / all-purpose flour
½ teaspoon baking powder
Pinch of salt
115g / 4 oz / ½ cup caster / superfine sugar
115g / 4 oz soft margarine
1 egg, lightly beaten
½ teaspoon vanilla extract
1 cup raisins

Preheat the oven to 190oC / 375oF and line two baking sheets with baking paper.

In a large mixing bowl, sift together the flour, baking powder and salt. Add the sugar, margarine, egg and vanilla essence.

Beat with a wooden spoon or process in a food processor until combined.
Stir in the raisins.

Take large tablespoons of the mixture and drop onto the baking trays. Space them about 2 inches apart to allowing them to spread during baking.

Bake for 15 minutes or until golden brown. When cooked remove from the oven. Allow the cookies to cool a little before transferring them to a wire rack to cool completely.

Fruity Cornflake Cookies

5 cups cornflakes
1 cup coconut
½ cup light brown sugar, firmly packed
1 cup sultanas
1 cup dates, chopped
1 cup self raising flour
185g / 6 oz unsalted butter
2 eggs

Preheat the oven to 180oC / 350oF and line two baking trays with baking paper.

In a large bowl mix together cornflakes, coconut, sugar, sultanas, chopped dates and sifted flour.

Melt the butter in a microwave and add to the mixture. Then add the lightly beaten eggs and stir until the ingredients are well combined.

Take heaped tablespoons of the mixture and shape into rounds then press flat between the palms of your hand. Place on the baking trays spacing them about 2 inches apart.

Bake for approximately 10 minutes or until the cookies are golden brown. Remove from the oven and leave on the trays for 5 minutes. Then using a wide slotted spatula transfer to wire racks to cool.

About Author:
Monica L Latham creator of Homestyle Cookie Recipes shares with you hundreds of sweet cookie recipes for every occasion. Get many more tasty, easy cookie recipes today from our site.

Black-Eyed Susans

Amount Measure Ingredient — Preparation Method

Ingredients that you will need to Prepare Your Food.

3/4 cup butter or margarine — softened
1/2 cup sugar
1 teaspoon vanilla
12 drops yellow food color
1 egg
1 (3 ounce) package cream cheese — softened
2 cups all-purpose flour
3 dozen (about) large semisweet chocolate chips

Cooking Directions:

Beat the butter and the sugar and the vanilla and the food color and the egg and lastly cream cheese in large bowl with electric mixer on medium speed, or mix with spoon. Next, stir in the flour. Cover and refrigerate about 2 hours or until firm. Next heat your oven to 375º. and shape dough into 1 1/4-inch balls. Next place about 2 inches apart on a ungreased cookie sheet. Next make 3 cuts with scissors in the top of each ball about three-fourths of the way through to make 6 wedges (Cut balls from top into 6 wedges about 3/4 way through dough.). Spread wedges apart slightly to form flower petals (your cookies will flatten as they bake).

Once in the oven:

Bake your cookies for about 10 to 12 minutes or until set and the edges begin to brown.
Immediately press 1 chocolate chip in center of each cookie and then remove cookies from your cookie sheet to a wire rack.

Once you are complete with the steps sit down at your kitchen table and enjoy eating these delicious cookies with a big tall glass of milk.

MyHomeCookware enjoys cooking for our families and friends. We enjoy sharing things that we have learned from our time in the kitchen and our recipes. For ideas on some other recipes visit us we have other cookie recipes. Also you will find some great grilling recipes.

Everyone has there favorite cookie recipes. You know the classics. For us chocolate lovers it has to be the simple soft chocolate chip cookies or for some people oatmeal chocolate chip cookies. For those of you who do not like chocolate it may be raisin or sugar cookies. But sometimes we just want to try something different out. This is the perfect recipe for that!

Butterscotch Raisin Cookies are the perfect mix of soft butterscotch cookies with raisins in them. The pudding helps keep them soft and moist and the oatmeal gives them a delicious texture. Here are the instructions on how to make them.

First, here is a list of the ingredients you will need:

1 cup of softened butter or margarine

¾ cup of tightly packed brown sugar

¼ cup of white sugar

2 large eggs

3 cups of quick cooking oats

1 ½ cups of all purpose flour

1 (3.4 ounce) Package of instant butterscotch pudding mix

1 teaspoon of baking soda

1 cup raisins

½ cup of butterscotch chips

Start by preheating your oven to three hundred seventy five degrees. Then, in a large mixing bowl, cream together your butter or margarine and your brown and white sugars. You can do this by hand or with a hand mixer. When well mixed set this mixture aside.

In a medium size mixing bowl combine your quick oats, flour, dry pudding mix, and your baking soda. Mix by hand. When this is mixed together, gradually mix it into your creamed mixture. When completely combined stir in your butterscotch chips and your raisins. Your dough will be stiff.

To make your raisins more plum put them in a small bowl before mixing into your cookie dough. Then completely cover with hot water and let sit until mixing into dough.

Drop your cookie dough by tablespoons onto ungreased baking sheets. Bake your cookies for nine to eleven minutes or until lightly browned. Remove them from the baking sheets and cool one wire racks. This recipe makes three and a half dozen cookies.

For a slight variation of this cookie, add a cup or so of finely chopped pecans or any nut. Invite all your friends or neighbors over for a glass of milk and these delicious cookies. And then prepare to give out the recipe because everyone will want it for their recipe collection!

Along with baking cookies and trying out new recipes, Tina enjoys working in her gardens. She gets most of her gardening supplies online from Garden Harvest Supply. They have everything from seed planter to tomato plants for sale.

Cookie hunger can strike at any time. This is an easy cookie recipe that requires few ingredients – three ingredients, to be precise. Its simplicity and the fact that it only takes a few minutes to cook means that you never again have to be short of cookies for more than a few minutes.

Many cookie recipes require odd ingredients – or, at least, ones that you won’t necessarily have in the house. This one has only three: egg, peanut butter and sugar. You don’t even need flour, which means that it’s perfect for coeliacs and those with gluten intolerance. This is truly the easiest cookie recipe out there. If you’re pushed for time, or entertaining at short notice and need to impress without going out to the shops first, this is one to go for.

All you need to do is mix one cup of peanut butter and one cup of sugar together with one egg. Then spoon lumps of the mixture onto a baking sheet that has been lightly greased. Cook for 10 minutes at 350 degrees (make sure you preheat the oven).

Voila: easy cookies with only three ingredients.

You can mix it up a bit if you want. These are pretty sugary and sweet, and so you can try cutting down on the sugar. Instead, try grating some chocolate into the mixture – peanut butter and chocolate is always a winning combination. White sugar will give you a different taste to brown sugar. Also, you’ll find it makes a difference if you use unsalted butter. Enjoy!

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