secret family cookies

Milk-based cookies speckled and fragranced with bright green pistachios, and dunked halfway into melted white chocolate to achieve a spectacular look fit for any holiday cookie spread. 

Pistachio and Milk Cookies

unsalted pistachios (about 2 1/2 ounces)

(1 stick) cold unsalted butter

sugar

salt

pistachio extract or almond extract

all-purpose flour

dry milk powder

baking soda

white chocolate chips (about 4 ounces)

Make ahead: The cookie dough log can be well wrapped in aluminum foil and frozen for up to 2 months. Cut the dough into rounds while still frozen. Bake from frozen, they may need a minute or two more baking time.Storage: Store the cookies in an airtight container at room temperature for up to 1 week.

The Kitchn

Nik Sharma

Step 1

Coarsely crush or chop 1/2 cup unsalted pistachios.

Step 2

Cut 1 stick cold unsalted butter into cubes and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Add 3/4 cup granulated sugar. Beat with the paddle attachment on medium-low speed until light and fluffy, 4 to 5 minutes. Stop the mixer and scrape down the sides of the bowl with a flexible spatula.

Step 3

Add 1 cold large egg and 1/4 teaspoon kosher salt and beat on medium speed until combined, about 1 minute. Scrape the sides of the bowl down again. Add 1/2 teaspoon or almond or pistachio extract and beat for 10 seconds. The mixture will be light and fluffy. Scrape the sides of the bowl down one more time.

Step 4

Place 2 cups all-purpose flour, 1/4 cup dry milk powder, and 1/2 teaspoon baking soda in a medium bowl and whisk to combine. Add half to the butter mixture and beat on medium-low speed until almost combined. Add the remaining flour mixture and beat until just combined. Add the pistachios and beat until just evenly distributed.

Step 5

Prepare a 12x16-inch sheet of parchment paper (you can reuse the sheet of parchment you used for mixing the dough). Transfer the dough onto the parchment and shape into a log that is about 12 inches long and about 2 1/2 inches wide. Position the log along one long end, then wrap the log up in the parchment. Wrap the roll with plastic wrap. Refrigerate (place it on a baking sheet first if your refrigerator has wire shelves) for at least 4 hours or up to overnight.

Step 6

Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper.

Step 7

Unwrap the cookie dough log and place on a cutting board. Using a sharp knife, cut the log crosswise into about 3/8-inch  thick rounds. Place up to 16 cookies on each baking sheet, spacing them at least 1 inch apart. The cookies won’t spread too much during baking.

Step 8

Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until lightly golden brown on the edges, about 5 minutes more. Let the cookies cool on the baking sheets for 5 minutes. Transfer to wire racks and let cool completely, the cookies will firm up as they cool.

Step 9

Fit a medium heatproof bowl over a small saucepan of barely simmering water. The water should not touch the base of the bowl. Add 3/4 cup white chocolate chips to the bowl and stir with a flexible spatula until melted and smooth. Turn the heat off.

Step 10

Dip the cookies into the chocolate one at a time: Dip half the cookie into the chocolate, then tap the cookie gently to let the excess chocolate drip back into the bowl. Return to the rack and let sit until the chocolate sets, about 15 minutes.

The combination of almond and lemon makes these intensely thick and soft treats taste like nostalgic bliss, and some almond flour in the dough gives them a lovely dense texture.

The Yeh Family Sugar Cookie

(433 grams) all-purpose flour,

almond

baking powder

(226 grams) unsalted butter, room temperature

(133 grams) granulated sugar

(80 grams) powdered sugar

lemon,

eggs

vanilla

almond extract

(113 grams) unsalted butter, room temperature

(180 grams) powdered sugar

kosher salt

vanilla extract

(45 grams) heavy cream or 2 tablespoons (30 grams) whole milk

Food coloring, optional

Sprinkles, encouraged

*Not a fan of almonds? Sub any ground nut! Hazelnuts are my other fave, especially with some orange zest.From Home is Where the Eggs Are by Molly Yeh. Copyright © 2022 by Molly Rebecca Yeh. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Molly Yeh

If you plan to bake the cookies immediately, arrange oven racks in the upper middle and lower middle positions and preheat the oven to 350°F. Line 2 sheet pans with parchment paper and set aside. (Alternatively, you can make the dough up to 2 days in advance.)

To make the cookies, in a medium bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder and set aside. In a stand mixer fitted with a paddle, cream together the butter, sugars, and lemon zest (if using) on medium high until pale and fluffy, 3 to 4 minutes, occasionally scraping down the sides of the bowl with a spatula. Add the eggs, one at a time, beating well after each addition, then add the extracts.

Reduce the speed to low and add the flour mixture, mixing until just combined, occasionally scraping down the sides to help everything combine evenly. At this point you can pat the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or up to 2 days, or you can make your cookies immediately.

Roll out the dough on a lightly floured surface to a scant 1/2-inch thickness (use your kitchen ruler!), dusting with a little more flour as needed to prevent sticking. Cut out your shapes as desired and transfer them to the prepared sheet pans, 1 inch apart. Reroll the scraps and cut out more shapes.

Bake for 6 minutes, switch the racks and rotate the pans 180 degrees, and continue to bake until the cookies are just thinking about starting to turn brown. They should be set around the edges but still soft in the center; begin checking larger cookies for doneness at 6 minutes and smaller cookies at 4 minutes. If they need more time, check frequently so that they don’t overbake — every 30 seconds or so. Let cool on the sheet pans for 5 minutes, then carefully transfer to a wire rack to cool completely.

To make the frosting, combine the butter, sugar, and salt in a stand mixer fitted with a paddle and mix on low until you’re confident that sugar won’t fly everywhere, then increase the speed to medium and continue to mix until smooth. (It will seem like there’s too much sugar at first, but keep on mixing!) Add the extracts, heavy cream, and food coloring, if using; increase the speed to medium high, and continue to mix for a few more seconds, until combined and fluffy. Scrape down the sides of the bowl if necessary to ensure that everything combines evenly.

Spread or pipe the frosting onto the cookies and decorate with sprinkles as desired and enjoy!

Store in a cookie jar or airtight container at room temperature for 4 to 5 days. Frosted cookies can also be stored in an airtight container in the freezer for up to a few months; thaw at room temperature.

The seven layer magic bar is dolled up with bold mix-in ingredients - spice cookies, coffee, pistachios, dried dried cherries, candied orange peel - for a festive pick-me-up that even nonna would approve of. 

Holiday Magic Bars

Cooking spray

unsalted butter

Biscoff, gingersnap, or cinnamon graham cracker crumbs

coffee

sweetened condensed milk

pistachios

chocolate chips (about 7 ounces)

tart cherries

orange peel (about 4 ounces)

Substitutions: The salted nuts provide important balance, so if you use unsalted, sprinkle 1/2 teaspoon kosher salt over the toppings.Storage: Refrigerate in an airtight container for up to 1 week or freeze for up to 2 months. Let the bars thaw at room temperature.

Ali Slagle

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 9x13-inch baking pan with cooking spray or softened butter. Line the pan with a sheet of parchment paper that covers the bottom and extends up past the 2 long sides to form a sling.

Melt 1 stick unsalted butter in the microwave, on the stovetop, or in the warming oven. Transfer to a medium bowl. Add 2 cups Biscoff, gingersnap, or cinnamon graham cracker crumbs, 1 tablespoon ground coffee or espresso (not instant), and 1/2 teaspoon kosher salt. Stir to combine.

Transfer to the baking pan. Top with a sheet of parchment paper and firmly and evenly press into the bottom. Remove the parchment and set aside.

Pour 1 (14-ounce) can sweetened condensed milk over the crust and spread into an even layer. Sprinkle evenly with 1 1/2 cups roasted, salted pistachios, 1 cup semisweet or bittersweet chocolate chips, 1/2 cup dried tart cherries or cranberries, and 1/2 cup coarsely chopped candied orange peel. Cover with the reserved parchment paper and press down firmly so the toppings stick to the condensed milk. Remove the parchment paper.

Bake until the top is lightly golden-brown, 20 to 25 minutes. Place the pan on a wire rack and let cool completely, about 2 hours. If time allows, refrigerate for at least 30 minutes, which helps create smoother cuts and a gooier texture.

Run a knife around the edges of the pan to loosen the bars. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 24 pieces (5 cuts lengthwise, 3 cuts crosswise), or into any size squares, diamonds or rectangles you like. The bars will keep at room temperature in an airtight container for a few days, but they are especially delicious right from the refrigerator, where they’ll keep for up to 1 week.

Store-bought soft caramels make the process for these caramel-stuffed amaretti cookies surprisingly simple. Bonus: they&#x27;re gluten-free. 

Caramel-Stuffed Amaretti Cookies

almond flour

granulated sugar, divided, plus more as needed

caramel candies,

Make ahead: The dough balls can be stuffed with caramel, rolled in the sugars, and frozen solid on a baking sheet. Store in a zip-top bag in the freezer for up to 2 months. Bake from frozen.Storage: Leftover cookies can be stored in an airtight container at room temperature for up to 3 days.

Jesse Szewczyk

Place 2 1/3 cups almond flour, 1 cup of the granulated sugar, and 3/4 teaspoon kosher salt in a large bowl and whisk to combine. Place the remaining 3/4 cup granulated sugar in a medium bowl. Place 3/4 cup powdered sugar in a second medium bowl.

Place 3 large egg whites and 1 tablespoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat on medium speed with the whisk attachment until foamy, 1 to 2 minutes. Increase the speed to high and beat until stiff peaks form, 1 to 2 minutes more.

Transfer the egg whites into the almond flour mixture and mix with a flexible spatula until a thick dough forms. Cover the bowl with plastic wrap and refrigerate for 4 hours.

Arrange 2 racks to divide the oven into thirds and heat the oven to 325°F. Meanwhile, unwrap, knead, and roll 16 soft caramel candies into 16 smooth balls. If the caramels are too firm to roll into balls, arrange them in a single layer on a microwave-safe plate and microwave for 20 seconds until the caramels are warm, then try rolling them again. Line 2 baking sheets with parchment paper or silicone baking mats.

Working with 1 dough ball at a time, scoop out the dough into a 2 heaping tablespoon-sized portion. Drop directly into the bowl of granulated sugar (this will make it easier to work with since the dough is sticky) and roll into a ball. Place 1 caramel in the center of the dough ball and form the dough around it to completely seal; roll into a smooth ball. (If the dough is too sticky to work with, sprinkle some granulated sugar in your hands.)

Place in the powdered sugar and toss to evenly coat all over. Shake the dough ball above the bowl of powdered sugar to remove any excess. Place on a baking sheet. Repeat stuffing and coating the remaining dough, spacing the dough balls at least 2 inches apart on the baking sheets, 8 per sheet.

Bake for 12 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are cracked and just starting to brown, 10 to 14 minutes more. Let cool for at least 20 minutes on the baking sheets before serving, as the caramel will be very hot. (It’s best to cut one open and test it before biting into it to prevent burning yourself.)

A warm, fudgy brownie cookie drizzled with nutty tahini and sprinkled with sesame seeds.

Salted Tahini Brownie Cookies

fat-free plain Greek yogurt

vegetable oil

(18-ounce) box Ghirardelli triple chocolate brownie mix

chocolate chips (about 6 ounces)

tahini,

Sea salt salt

White sesame seeds

Make ahead: The cookie dough can be scooped and topped, then frozen solid on the baking sheets. Store in a zip top bag in the freezer for up to 2 months. Bake from frozen, adding 4 minutes to the first baking time.Storage: The cookies can be stored in an airtight container at room temperature for up to 5 days.

Edouard Massih

Place 3/4 cup plain Greek yogurt, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon kosher salt in a large bowl. Beat with a whisk by hand or with an electric hand mixer on medium speed until well combined, about 1 minute.

While whisking or beating constantly, slowly add 1 (18-ounce) box Ghiradelli brownie mix and mix until well combined. Turn the mixer off. Scrape down the sides of the bowl with a flexible spatula. Add 1 cup mini chocolate chips and fold by hand until just combined.

Cover the bowl and refrigerate for at least 1 hour or up to overnight.

Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper. Coat the papers with cooking spray.

Using a medium ice cream scoop or large spoon, drop the dough in 12 portions (about 3 ounces each) on the baking sheets, spacing them at least 3 inches apart, 6 per sheet.

Using a spoon, drizzle 1/4 cup tahini over the cookies. Using a skewer, swirl the tahini into the dough. Sprinkle with white sesame seeds, and sea or flaky salt.

Bake for 10 minutes. Rotate the baking sheets between racks and from front to bake. Bake until the dough no longer looks shiny and wet, 7 to 8 minutes more. Let cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack and serve warm or let cool to room temperature.

The iconic cinnamon bun like you&#x27;ve never seen it before: as a a bize-sized sandwich cookie.

Brown Butter Cinnamon Bun Sandwich Cookies

vanilla bean paste

all-purpose flour,

demerara sugar

cinnamon

unsalted butter, divided

cream cheese

honey

Vanilla bean paste substitution: Vanilla extract can be substituted for the vanilla bean paste.Storage: The cookies can be refrigerated in an airtight container for up to 3 days.

Crystelle Pereira

Step 1:  Prepare the butter and cream cheese:

Place 7 tablespoons unsalted butter for the cookies in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1 tablespoon of the unsalted butter and 6 ounces cream cheese for the cinnamon sugar and frosting on the counter. Let everything sit at room temperature until softened.

Step 2:  Prepare the butter and cream cheese:

Brown the remaining 8 tablespoons unsalted butter for the frosting and cinnamon sugar: Melt in a small saucepan over medium heat. Continue to cook, swirling the pan occasionally, until foam forms at the top and the solids at the bottom brown, about 5 minutes. Immediately scrape the butter, including the solids, into a small heatproof bowl. Let sit until room temperature. Meanwhile, make the cookie dough.

Step 1: Make the cookie dough:

Add 1/2 cup granulated sugar and 2 tablespoons vanilla bean paste to the bowl with the 7 tablespoons unsalted butter. Beat on medium speed with the paddle attachment until combined, about 1 minute. Add 1 large egg and beat until combined, about 1 minute.

Step 2: Make the cookie dough:

Place 1 3/4 cups all-purpose flour and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine. With the mixer on the lowest speed, add to the butter mixture gradually and beat until just combined.

Step 3: Make the cookie dough:

Transfer the dough onto a sheet of plastic wrap and shape into a disc. Wrap the disc up in the plastic wrap. Refrigerate until firmed up slightly, about 30 minutes. Meanwhile, wash and dry the stand mixer and attachment. Make the cinnamon sugar.

Step 1: Make the cinnamon sugar:

Transfer 2 tablespoons of the room temperature browned butter to a small bowl. Add 1/4 cup granulated sugar and 4 teaspoons ground cinnamon to the remaining browned butter and stir together until it looks like wet sand.

Step 1: Roll out and bake the cookies:

Unwrap and place the dough on a lightly floured work surface. Roll out into a 7x12-inch rectangle about 1/4-inch thick with a longer side closer to you. Spread the cinnamon sugar evenly over the dough. Starting at the bottom, slowly roll up into a tight log. Wrap the log up in plastic wrap and tighten and twist the ends of the plastic to keep the log compact and intact.

Step 2: Roll out and bake the cookies:

Freeze the log for 15 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper.

Step 3: Roll out and bake the cookies:

Unwrap the log and brush all over with the remaining room temperature browned butter. Sprinkle all over with 1/4 cup demerara sugar. Place on a cutting board and cut crosswise into 28 to 30 (1/3-inch thick) rounds. Place all the rounds on the baking sheets, spacing them evenly apart.

Step 4: Roll out and bake the cookies:

Bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Bake until firm on the edges but still slightly soft in the middle (this works well for a sandwich cookie so the filling doesn’t ooze out), about 7 minutes more. (If you want a crunchy cookie, bake for 5 minutes more.)

Step 5: Roll out and bake the cookies:

Let the cookies cool on the baking sheets for 5 minutes. Transfer to wire racks and let cool completely. Meanwhile, make the cream cheese filling.

Step 1: Make the cream cheese filling:

Place the remaining browned butter and the 1 tablespoon softened unsalted butter in the bowl of the stand mixer (or medium bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed until combined, about 1 minute.

Step 2: Make the cream cheese filling:

Add 1/2 cup powdered sugar and beat on high speed until pale and fluffy, about 5 minutes. Add 2 teaspoons vanilla bean paste, 2 teaspoons honey, and 1 pinch kosher salt. Beat on medium speed until combined, about 1 minute. Transfer the mixture to another bowl.

Step 3: Make the cream cheese filling:

Place the cream cheese in the now-empty bowl and beat on medium speed until smooth, about 2 minutes. Add the butter mixture to the cream cheese in 3 additions, beating on medium speed after each addition until combined. Transfer to a piping bag or plastic zip-top bag.

Step 1: Assemble the sandwich cookies:

Flip half of the cookies over. Cut the tip off the piping bag or a bottom corner of a zip-top bag. Pipe about 1 heaping tablespoon of the filling onto each upside-down cookie. Top with the remaining cookies right-side up to make the sandwich cookies.

A simply dazzling crinkle cookie with bursts of fresh citrus and fragrant vanilla flavor throughout. 

Cara Cara Crinkle Cookies

ginger

oranges

Make ahead: The dough can be formed into balls and frozen without the powdered sugar on a baking sheet until solid. Store in a zip-top bag in the freezer for up to 2 months. When ready to bake, let sit in a single layer on a baking sheet at room temperature while the oven heats. Roll in the powdered sugar before baking.Storage: The cookies can be stored in an airtight container at room temperature for up to 5 days.

Jocelyn Delk Adams

Place 1 large egg and 1 large egg yolk in a small bowl. Melt 1 stick unsalted butter in the microwave or on the stovetop. Let the eggs and butter sit until room temperature. Meanwhile, place 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon ground ginger in a medium bowl and whisk to combine. Finely grate the zest from 3 to 4 medium oranges until you have 2 tablespoons. Juice the oranges until you have 2 tablespoons.

Place the butter, 1 cup granulated sugar, 1 teaspoon kosher salt, and 1/2 teaspoon vanilla extract in a large bowl and whisk until combined. Add the egg and egg yolk and whisk until smooth. Add the orange zest and juice and whisk to combine.

Add the flour mixture in 3 increments, stirring with a flexible spatula after each increment until the flour is just combined. Cover the bowl and refrigerate for at least 2 and up to 3 hours.

Arrange 2 racks to divide the oven into thirds and heat the oven to 325ºF. Line 2 baking sheets with parchment paper. Sift 1/2 cup powdered sugar into a small bowl.

Scoop out level tablespoons of the dough and roll between your hands until smooth. Place in the powdered sugar one at a time and roll until completely coated. Place on the baking sheets, spacing them at least 1 1/2-inches apart, 21 per baking sheet.

Bake until the cookies are set and cracks form on top, 10 to 12 minutes. Let cool for about 5 minutes before serving warm, or let cool completely.

Top 7 secret family cookies recipes from across the web

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Top Tags

Pistachio and Milk Cookies

The Yeh Family Sugar Cookie

Holiday Magic Bars

Caramel-Stuffed Amaretti Cookies

Salted Tahini Brownie Cookies

Brown Butter Cinnamon Bun Sandwich ...

Cara Cara Crinkle Cookies

Top 7 secret family cookies recipes from across the web

The most viewed secret family cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pistachio and Milk Cookies

The Yeh Family Sugar Cookie

Holiday Magic Bars

Caramel-Stuffed Amaretti Cookies

Salted Tahini Brownie Cookies

Brown Butter Cinnamon Bun Sandwich ...

Cara Cara Crinkle Cookies

The most viewed secret family cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine