I love spiced bakes for the fall, so I turned those warm chai flavors into a roll-out sugar cookie that actually holds its shape for cookie cutters.

Instead of using tea leaves, I whisk ground spices straight into the dough so the texture stays soft and smooth. I also throw in chopped cinnamon chips for little melted pockets of extra spice.

If you want to try them out, find the recipe here: https://flourtinbakes.com/chai-sugar-cookies/

I found this recipe on Facebook the other day, and I am off work due to surgery. So I figured why not make some cookies. They are surprisingly delicious & a good replica of the fudge rounds, despite my presentation. 8/10! Inside is the best part!

I've made this recipe before, and this has not happened before. I did left it in the freezer for longer (over a week). I Baked it anyway, normal flavour, but cookies have the same spots. Do you know what happened?

These are some of my favorite cookies. They have a thin layer of chocolate in the middle of two hard cookies. I’ve seen them most often in the northeast or mid Atlantic United States. They are called Honey Dutch Boys according to Google lens. I’d love to find a recipe to make them at home!

Hey there, I recently gave my first attempt at making actual bakery-like chocolate chip cookies. I tried conglomerating multiple brown butter cookie recipes, and although the dough comes out fine before cooking, I ran into an issue because I was unable to replace baking soda which I could not find at my local grocery store. Now what the recipe called for was 1/4 tsp baking powder and 3/4 tbsp baking soda. I thought I'd make multiple batches so my first idea was to simply replace the baking soda with baking powder at a 1:1 ratio. Having done that, my cookies don't rise at all and instead just keep spreading if given the time to cook. I expected 1tsp of baking powder to be too much, but instead it feels as if the result would've been the same with no baking powder at all. So my question to you guys is whether baking soda can be replaced with powder at all, and if so what ratio I should go with.

I made these cookies using the banana bread variant of Stella Park's Snickerdoodle recipe, featured in her book _Bravetart_. I believe she published the original version in the site SeriousEats.

I have made the original recipe in the past, but I decided to make this variant since I was also in the mood for bananas. Basically, it's her regular recipe but with a bit of oat flour and mashed banana in the dough. They are crispy in the edges but pillowy in the middle, the banana flavour is very mellow. Honestly, they are closer to a banana muffin top than to a cookie, but that may be just me. The only issue I have with this recipe is that one needs to crank down the oven temperature halfway through baking, then turning it up again and wait to reheat if you want to continue baking more, so multiple batches on certain ovens can be time consuming.

Hi! I need some help troubleshooting. I have a cookie recipe that I’ve used, and it typically yields a chewy center and a crispy edge.. in the past, I’ve had success using this recipe but recently in the last couple months they’re coming out more fluffy/ light/ crackly instead of dense and chewy… any ideas what’s going on? I’ve tried using different sugars and ingredients, and also have tried mixing room temp butter for only 1-2 mins on med low.. I am second guessing everything. Help! I want brown crispierish edge and chewy inside, versus the crackly fluffier ones I’ve been making lately… I have baked both on 400 for 13 mins

Made for an event, also did Lemon & Blondie

Wife made these today and I don't know why I find them so hysterical. She used crushed potato chips in the recipe

Hi cookie maker friends! I've just upped my cookie game by trying out my dehydrator for expedited icing application (thanks for the many recs on that, I absolutely LOVE it!! A true game changer!) Now I've been on the fence for a while about getting a heat sealer to expedite my packing process. I've had this Metronic model in my Amazon cart for ages. Does anyone have personal experience with using it for sealing cellophane cookie bags? The reviews are good, but I'd love some personal testimonials from some folks first-hand about sealers they swear by before pulling the trigger. Thanks in advance. And keep inspiring creativity through cookie making! It's so enjoyable to be a part of this community.🙏🏼🙌🏼

I pulled off the cookie just to not accidentally eat hin​

Checkerboards, spirals and stripes.