3 Perfect Cookie Jar Recipes To Keep You Fully Stocked
Looking for the perfect cookie jar recipes? The ones that you bake a lot, don't fall apart and are so good you might need three? We have a couple for you. The first is a delicious take on both the oatmeal raisin cookie and the chocolate chip. Everything you love about both, now with cranberries that add a little tang to balance the sweet oaty-ness! Second, a tried and true peanut butter cookie that you’ll grab every morning, and maybe afternoon and also evening. Creamy and salty, they will melt in your mouth. Lastly, a lemon shortbread cookie that if glazed you may want to leave on your countertops for everyone to look at. You could also hide these away in a cookie jar. More for you to enjoy if no one can see them! They are the perfect way to kick off spring, citrusy and sweet! Enjoy!
Oatmeal, Cranberry, Chocolate Chunk Cookies
Ingredients:
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli),
chopped into 1/4-inch chunks
Directions:
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
Easy Peanut Butter Cookies Recipe
Ingredients:
1 cup chunky peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 large egg
Directions:
Position oven racks to the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Beat the peanut butter, granulated and brown sugars and salt in a large bowl, with an electric mixer, on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
Put some granulated sugar in a small bowl. Roll tablespoons of the dough into balls and coat each in sugar. Evenly space them on the prepared baking sheets. Press each ball down with a fork, making a crisscross pattern, to flatten.
Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
Lemon Shortbread Cookies
Cookie Ingredients:
1 cup unsalted butter cold, cut into cubes
1/2 cup granulated sugar
1 tsp vanilla extract
2 tbsp lemon zest plus more for topping
1 1/2 cups all-purpose flour
1/2 cup coconut flour optional, see notes
1/2 tsp salt
Optional Lemon Glaze Ingredients:
1 1/4 cup powdered sugar
3 tbsp lemon juice
pinch of salt
Directions:
Preheat oven to 325.
Place butter, granulated sugar and vanilla in a large mixing bowl. Use a pastry blender combine butter and sugar until no large chunks of butter remain.
Add lemon zest, salt, coconut and all-purpose flour and continue using the pastry blender to combine until the mixture begins to form a dough that you can press together easily with your hands.
Divide the dough mixture in half. Take one half and use your hands to form a ball. Then place it on a lightly floured work surface and roll to 1/4 inch thick if using cookie cutters.
Use cutters to create shapes and use the excess dough to form a ball again and repeat the process. Then repeat with remaining 1/2 of the dough.
Bake for 18-20 minutes until the edges are lightly browned. Let cool completely before adding the glaze.
In a small bowl, use a fork to combine powdered sugar, lemon juice and pinch of salt until smooth. It should be a consistency similar to elmers glue.
Place cookie, top-side down in the bowl of icing then gently lift it out, let excess glaze drip back into the bowl then place it on a cooling rack with parchment paper underneath (there will be some drippage).
Continue the process with the rest of the cookies. Top with extra lemon zest if desired.
Enjoy!