There are few things greater than a homemade cookie, still warm, gooey, and fresh from the oven. I know I’ve been talking a lot about back-to-school recipes lately, but ‘tis the season and cookies deserved their very own dedicated newsletter. Cookies are a classic lunchbox treat, after school snack, and teacher or bus driver gift. They’re also perfect for bake sales, taking to sports games and practices, and sneaking into college care packages.
For a year or two my older kids rode the school bus to my grandparents’ house where they’d stay for a couple hours until I’d pick them up when I got off work. My grandma would often have a fresh batch of cookies baking for them and they both still talk about that and remember it with such fondness. Something so sweet and simple created a lifelong memory for them and that is the stuff that makes my heart burst. My beloved granny is gone now and I have her cute old ceramic cookie jar in my kitchen. Filling it with homemade cookies is just one small way I keep her with us and keep her memory alive. Plus, the little clink of the cookie jar lid always makes me think of my grandpa, as he couldn’t walk by it without grabbing a cookie - something my grandma and I always giggled about.
So here are a few cookie options to satisfy the big and little cookie monsters in your life. Each bold heading is linked to the recipe post with printable recipe card.
If you don’t want to commit to baking a whole batch of cookies I’ve got great news: cookie dough freezes beautifully! It’s such a great make-ahead and I love having a freezer stash of cookie dough. Knowing I can pop a few dough balls in the oven whenever the craving strikes is a great feeling. All you have to do is scoop your dough onto a parchment lined tray, place in the freezer until solid, and transfer to a freezer bag or container. I recommend baking the frozen dough balls within 3 months for the best results. You can bake them straight from frozen, in which case you should add a minute or two to the bake time, or, for best results, let them thaw overnight in the fridge or at room temp for an hour or so before baking per the recipe instructions. I prefer freezing the dough rather than freezing already baked cookies, but of course that is an option too.
If you love a little sprinkle of flake sea salt on your cookies like I do, allow me to introduce you to Lange Salt Co. They are a husband and wife team making real salt the old fashioned way. Read more about their story and be sure to check them out on Instagram as well. This is not sponsored at all, I just love supporting them and their mission of producing pure, clean salt. I’ve been using their flake sea salt, kosher sea salt, and smoked sea salt for the past year or so in my kitchen. I’m hooked and I just wanted to spread the love!
Soft, sweet, perfectly spiced and slightly chewy, my Sourdough Snickerdoodle Cookies are a beloved classic with a fun sourdough twist. This recipe has been getting a lot of traffic lately which just shows that you all are as ready for cozy fall baking as I am!
My easy, no-mixer, no-chill recipe combines the perfect ratio of ingredients to ensure a soft, chewy cookie (no cakey cookies here!) with plenty of melty chocolate puddles.
The easy, no-fuss dough comes together in minutes with either discard or active starter and with no mixer! Bake these right away or stash in the refrigerator or freezer to bake whenever those cookie cravings strike.
The classic we all know and love with a little twist of sophistication (and without butter!). Olive oil lends a subtle, fruity flavor and a perfect soft, chewy texture to these easy, one-bowl, no-chill, dairy-free chocolate chip cookies.
It's hard for me to pick favorites, but these might just be my ultimate cookie. They are chewy, bendy, just a little crisp around the edges, packed with dark chocolate and malt powder and finished with flaked sea salt. (inspired by my beloved Salted Malted Chocolate Bundt Cake)
These cookies stay soft and chewy for days, but I doubt they'll last that long. Like magic, they are made without any flour, which makes them the perfect gluten-free cookie as long as you use gluten-free oats*. Whip up a batch and you'll see why these cookies are my husband's absolute favorite.
*Yes, oats are naturally gluten-free, but they are almost always processed in facilities that also process various flours. So unless you are careful to source gluten-free oats, you run the risk of cross-contamination which could be a big problem if you are baking for someone who is truly allergic to gluten. So just be careful!
Perfect for those hot days when you want a treat but don’t want to turn on the oven. My recipe features high-quality chopped chocolate bars (with an option for white or dark chocolate as you can see below), a mix of brown and white sugar, peanut butter, and a sprinkle of flaked sea salt to balance out all that sweet. They are delightfully old-fashioned, more like a candy than a cookie, and just such a special treat. (and also gluten free - see above)
These unique cookies are naturally pink, chewy and bendy, and packed with real strawberry flavor thanks to the freeze-dried strawberries. I created this recipe wayyy back in 2017 or 2018 and published it on my site in 2020. It has been a hit ever since and is beloved among family, friends, and readers. As much as my husband loves those oatmeal peanut butter cookies up there, he almost always requests these for his birthday.
I’m working on building up my cookie recipes as we head into the cozier baking months. If you’re looking for more cookie recipes and resources, my two favorite cookie ladies (and dear friends) are Sam at Buttermilk by Sam and Becky at Displaced Housewife. They are the cookie queens and have so many creative cookie recipes as well as classics done perfectly. Definitely check them out!
here are the recipes you’ve been loving lately
Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)
Sourdough Discard Cinnamon Rolls (same day or overnight)
How to Make a Sourdough Starter (easy beginner’s guide)
Take me to Wild Thistle Kitchen
I hope you have a great weekend and week ahead. As always, thanks so much for being here. - Anita
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