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Cookie

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Delicious to eat and fun to make.

Contributed by Kaitlyn Shaffer

The Oreo is actually the most popular cookie in the world. It's found in more than 100 different countries and flavors uncommon to the U.S. are very popular in other countries such as green tea Oreos in China and dulche de leche Oreos in Latin America.

Contributed by Loza Kebret

Deutsche Lebkuchen :)

Contributed by Andrea Renee Jasperson

Delicious treats for the summer!

Contributed by Emma Childress

They were yummy and amazing cookies I thought that I should share and spread the news.

Contributed by Jessica Marcial

Red Velvet Cream Cheese Stuffed Cookies

1 box red velvet cake mix 2 eggs 1/3 cup oil 1 1/2 tsp. vanilla extract 1/2 C. powdered sugar Cream Cheese Filling: 4 oz. cream cheese, softened 1/4 C. butter, softened 1 tsp. vanilla extract 3-4 C. powdered sugar 1. Preheat oven to 375 degrees and line pans with parchment paper. 2. In a large bowl, combine cake mix, eggs, oil and vanilla extract. 3. Scoop out pieces of dough that are about 1 tablespoon in size, or a little bigger. (Dough will be gooey.) 4. Drop into powdered sugar and cover with the sugar, then place cookie sheet 3 inches away from other dough balls. 5. Bake for 7-10 minutes and let cool. 6. Filling: Beat cream cheese and butter until smooth. Add vanilla and slowly add powdered sugar until you reach your desired consistency. 7. Pipe onto the bottom of half the cookies, sandwich with another cookie and then roll in coarse sugar to decorate

Contributed by Laura Lee McFaul

Smores Camp Out Cookies

1 cup butter 1 cup brown sugar 2 eggs 2 teaspoons vanilla 2 cups flour ½ teaspoon salt 1 teaspoon baking soda 1 cup chocolate chips, or one giant Hershey’s bar, chopped 1 cup mini marshmallows 2 Dozen Graham crackers, split in half to form squares. Preheat oven to 350°F. Cream together butter and sugar. Add eggs and vanilla, mix well. In a separate mixing bowl, stir together the flour, salt & baking soda. Combine the wet and dry ingredients. Add chocolate chips and marshmallows and stir gently. Place graham cracker squares on an ungreased cookie sheet, about 1 inch apart. Top each cracker with a heaping spoonful of cookie dough. Bake for 10-11 minutes. (After 11 minutes, the graham cracker will burn. Remove the cracker from your cookie sheet immediately and let it cool on a wire rack.

Contributed by Laura Lee McFaul

Cookie Sticks

1/2 cup canola oil 1/4 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1-1/2 cups Gold Medal all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup peanut butter chips 1 cup semisweet chocolate chips 1. Preheat oven to 375° F. Line a baking sheet with parchment paper. 2. In a large bowl, combine the oil, peanut butter, sugars, egg and vanilla. In another bowl, combine the flour, baking soda and salt. Gradually add the dry ingredients to the sugar mixture and mix until well combined. Fold in the peanut butter chips and divide dough in half. 3. On the prepared baking sheet, shape each portion into a 15-in. x 3-in. rectangle about 3 in. apart. Sprinkle with chocolate chips; pressing them lightly into the dough. 4. Bake in preheated oven for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for about 10 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool completely.

Contributed by Laura Lee McFaul

Root Beer Float Cookies

Root Beer Float Cookies Makes about 3 dozen large cookies or 4 dozen medium cookies (depending how big you like 'em!) Cookie Ingredients: 1 cup butter, softened 2 cups packed brown sugar 2 eggs 1 cup buttermilk 1 tsp. root beer extract or concentrate 4 cups flour 1 tsp. baking soda 1 tsp. salt Frosting Ingredients: 4 cups powdered sugar (or icing sugar) 3/4 cup butter, softened 3 Tbsp. milk 1 tsp. root beer extract or concentrate Directions: Preheat oven to 375º. In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract. Combine dry ingredients; gradually add to creamed mixture. Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a mixing bowl, combine all frosting ingredients. Beat until smooth. Frost cooled cookies. Enjoy!

Contributed by Laura Lee McFaul

Because how can you have this as a topic and not have this song!

Contributed by Kellymarie Perez-Cruz