Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

The Best Macaron Recipes

 Elegant, colorful, and irresistibly delicious, macarons are the crown jewel of French patisserie. These delicate sandwich cookies—crisp on the outside, chewy in the center, and filled with everything from buttercream to ganache—have captured hearts (and taste buds) around the world. But behind their beautiful shells lies a baking process that demands precision, patience, and a little pastry magic.



The origins of the macaron date back to 8th-century Italy, but it was the French—especially the Parisian bakery Ladurée—who refined the version we know and love today. Over the centuries, these once-simple almond meringue cookies have evolved into the vibrant, flavor-packed treats perfect for holidays, tea parties, or just a luxurious afternoon pick-me-up.

If you’ve ever tried baking macarons and ended up with cracked tops, hollow shells, or lopsided cookies, you’re not alone. Don’t let that intimidate you! In this post, I’ve gathered some of my favorite macaron recipes—along with essential tips for macaron success—so you can achieve bakery-worthy results right at home.

Top Tips for Baking Perfect Macarons

1. Weigh Your Ingredients

Use a kitchen scale to measure your almond flour, powdered sugar, and egg whites. Macarons are sensitive to even small deviations, so accuracy is key.

2. Use Aged Egg Whites

Let your egg whites sit in the fridge for 1–3 days before using them. This reduces moisture and helps achieve stiff, stable peaks when whipping.

3. Sift Your Dry Ingredients

Sift almond flour and powdered sugar at least once, ideally twice. This ensures a smooth shell and avoids lumps in your batter.

4. Master the Macaronage

Macaronage is the technique of folding the meringue into the dry ingredients. Fold gently until the batter flows off the spatula like lava—thick but able to settle into itself within 10–15 seconds.

5. Use a Template

Pipe your macarons onto a silicone baking mat or parchment paper with a printed template underneath to ensure even sizes.

6. Rest Before Baking

Once piped, let your macarons sit at room temperature for 30–60 minutes (or until the tops are dry to the touch). This creates the essential “feet” when baking.

7. Control Oven Temperature

Every oven is different. Start testing at 300°F (150°C), but use an oven thermometer to verify accuracy. Rotate the pan halfway through baking for even heat.

8. Don’t Skip the Tap

After piping, tap the tray on the counter a few times to release air bubbles. Use a toothpick to pop any visible ones to avoid cracked tops.

9. Cool Completely Before Removing

Macaron shells are delicate! Let them cool fully on the tray before removing or they might stick or break.

10. Mature the Macarons

After filling, refrigerate your macarons for 24–48 hours. This aging process allows the flavors to meld and the texture to improve—chewy, soft, and perfect.

On to the recipes!

S’mores Macarons by Broken Oven Baking

Raspberry Jam Filled Macarons  by All We Eat

Blueberry Macarons by Salt and Spoon

Tie Dye Macarons by Homebody Eats



Valentine’s Day Macarons by This Mama Loves

Almond Joy Macarons by Ruffles and Rain Boots

Vegan Macarons by Baked by Chlo

Almond Flour Macarons by Spatula Desserts



Donut Macarons by Meals by Molly

Salted Caramel Macarons by Britney Breaks Bread

Champagne Macarons by Barley and Sage

Keto Macarons by Wholesome Yum

Cookie Butter Macarons by Barley and Sage

Pistachio Macarons by House of Nash Eats

Strawberry Macarons by State of Dinner

Mastering macarons may take a few tries, but once you get the hang of it, it’s incredibly rewarding. Remember: measure by weight, age your egg whites if needed, and always let your piped macarons rest before baking to form that signature skin. A little care and attention go a long way toward perfect shells.

Whether you prefer classic flavors like vanilla and raspberry or something more adventurous like matcha or salted caramel, these recipes offer something for every palate. Happy baking—and don’t forget to share your macaron creations with someone who deserves a sweet treat!

Let me know in the comments which flavor you're trying first or if you’ve discovered your own perfect macaron technique. Bon appétit!

Maple Brown Sugar Cookies

Copycat Crumbl Golden Graham Cookies

Chocolate Covered Cherry Cookies

Brown Sugar Sugar Cookies

Cake Mix Peanut Butter Chocolate Cookies

Cream Cheese Sugar Cookie Bars

Mint Chocolate Chip S'mores

Find more favorite cookie recipes here:



Big Batch Chocolate Chip Cookies Without Butter

Big Batch Chocolate Chip Cookies (No Butter!): A Perfect Treat for Any Occasion

Chocolate chip cookies are a timeless favorite, but what if you’re out of butter or looking for a different twist? These big batch chocolate chip cookies swap out butter for Crisco, resulting in a cookie that’s soft, chewy, and perfect for sharing. Whether you’re baking for a crowd or just want to stock up on homemade treats, this recipe delivers delicious results every time.




Why Use Crisco Instead of Butter?

Crisco, or vegetable shortening, has been a baking staple for generations. Unlike butter, it creates a cookie that stays soft for longer while giving it a slightly crisp edge. It also helps maintain a consistent texture, making it a great choice for large batches. Plus, since it’s dairy-free, it’s an excellent option for those avoiding dairy products.

The Benefits of a Big Batch Recipe

Making a big batch of chocolate chip cookies means you’ll always have enough to share. Whether you’re baking for a party, a bake sale, or just filling the cookie jar for your family, having plenty of cookies on hand is never a bad thing. These cookies store well and can even be frozen for later enjoyment.




Perfect for Any Occasion

Soft, chewy, and packed with chocolate chips, these cookies are ideal for every situation. Pair them with a glass of milk, take them to a gathering, or simply enjoy them as a sweet treat any time of day. The Crisco ensures they stay fresh and delicious for days, making them a go-to recipe for busy bakers.

So, if you’re looking for a chocolate chip cookie recipe that’s easy, delicious, and perfect for big batches, give these no-butter cookies a try. You might just find a new favorite way to bake this classic treat!



 Big Batch Butter Less Chocolate Chip Cookies

Makes 50 cookies


Ingredients

2 cups of shortening

4 room temperature eggs

2 cups of dark brown sugar, packed

1 cup granulated sugar

3 teaspoons of pure vanilla extract

5 ½ cups of flour

1 teaspoon of salt

2 teaspoons of baking soda

3 ½ cups of chocolate chips


Directions:

Preheat your oven to 350 degrees.

Line several cookie sheets with parchment paper.

In the bowl of your stand mixer, combine the shortening and both white and brown sugar.

Mix on medium speed for one minute.

Add the eggs and vanilla to the mixing bowl, mix on medium speed until well combined.

Remove the bowl from the stand.

Add the flour, baking soda and salt and mix by hand until all ingredients are blended.

Add the chocolate chips and stir by hand.

Scoop out dough with a 2 tablespoon cookie scoop, or you can do this by hand if needed.

Place the cookies about 3” apart on a cookie sheet.

Bake for 8-10 minutes or until the edges are light golden brown and the tops look just a little shiny.

Allow the cookies to cool on the cookie sheet for 5 minutes before moving them to a cooling rack.

Store at room temperature for 4 days or in the freezer for 4 months.



Find more great recipes here:

Chocolate Espresso Cookies

Foolproof Biscuits

Homemade Coleslaw Dressing

Peanut  Butter Instant Pot Noodles



No-Bake Cookie Bliss: Easy Treats for Busy Days

 We all know that feeling: a craving for something sweet hits, but the thought of firing up the oven and waiting for cookies to bake feels like a lifetime away. Fear not, fellow dessert enthusiasts! Today, we're celebrating the magic of no-bake cookies. These delightful treats are perfect for satisfying your sweet tooth without breaking a sweat (or preheating an oven).

The beauty of no-bake cookies lies in their simplicity. They typically require just a handful of ingredients and minimal fuss. Plus, they're a great activity to get the kids involved in the kitchen.




In this post, we'll delve into a few classic no-bake cookie recipes that are sure to become favorites in your household.

Classic No-Bake Chocolate Oatmeal Cookies:

This recipe is a nostalgic delight. The combination of creamy peanut butter, rich chocolate, and chewy oats is a timeless winner. Feel free to adjust the amount of peanut butter to your preference, or swap it out for another nut butter like almond or cashew.

Tips:

  • To ensure perfectly set cookies, make sure your sugar mixture reaches a full rolling boil for a full minute.
  • Don't overmix the dough once you add the oats. A little bit of texture adds to the charm of these cookies!
  • Let the cookies cool completely before storing them in an airtight container.

Here are some of my favorite no bake cookie recipes. Click thru the links to view the full recipes.


Potato Chip Cookies by Waiting for Blancmange





Strawberry and Cream Cookies by Cookie Dough and Oven Mitt

S’mores No Bake Cookies by I Heart Eating

Haystack Cookies by The Suburban Soapbox

Coconut Date Balls by Sula and Spice

Ritz Cracker Cookies  by The Simple Homemade Place

No Bake Chocolate Peanut Butter Cookies by The Monday Box

Scotcheroo Rolls by Beyer Beware



No Bake Peanut Butter Cookies by Addicted to Dates

Avalanche Cookies by Princess Pinky Girl

Rocky Road Candy Clusters by Kathryn’s Kitchen

Butterbeer No Bakes by Sugar + Soul

No Bake Cookie Dough Hearts by When is Dinner

Butterscotch Chocolate Chip No Bakes by Level Up Bakes

Sweet and Salty No Bake Balls by Drizzle Me Skinny


Beyond the Basics: Fun Variations on a Theme

The beauty of no-bake cookies is their versatility. With a few simple tweaks, you can transform them into a variety of delicious treats. Here are some ideas to inspire you:

  • Fruity Fun: Add chopped dried fruits like cranberries, raisins, or cherries to your batter for a burst of sweetness and tartness.
  • Pretzel Power: For a salty-sweet twist, fold in crushed pretzels or chopped peanuts.
  • Chocolate Chip Craving: Add a handful of chocolate chips to the dough for an extra dose of chocolatey goodness.
  • Get Chewy: If you prefer a chewier cookie, use quick oats instead of rolled oats.

No matter your taste preferences, there's a perfect no-bake cookie recipe out there waiting to be discovered. So, ditch the oven, grab your mixing bowl, and get ready to whip up a batch of deliciousness!


Find more great cookie recipes here:

Golden Graham Cookies

Chocolate Covered Cherry Cookies


Secrets to Baking the Best Homemade Cookies

 

Beyond the Bag: Baking Secrets to Heavenly Homemade Cookies

There's something undeniably comforting about a warm, homemade cookie. But achieving that perfect balance of crisp edges, chewy centers, and rich flavor can sometimes feel like a mystery. Fear not, fellow bakers! With a few simple tips and tricks, your homemade cookies will be the star of the show.




Master the Ingredients

  • Temperature Matters: Most recipes call for room temperature butter and eggs. This ensures even creaming and prevents a greasy mess.
  • Measure Precisely: A kitchen scale is your best friend for accurate flour measurement. Scooping flour directly from the bag compacts it, leading to dry, dense cookies.
  • High-Quality Ingredients: Use pure vanilla extract, real butter, and fresh ingredients whenever possible. You'll taste the difference!

Mixing Magic

  • Creaming is Key: For those melt-in-your-mouth cookies, cream the butter and sugar until light and fluffy. This incorporates air, which leads to a rise and a delightful texture.
  • Don't Overmix the Dough: Once you've added the dry ingredients, mix just until combined. Overmixing develops the gluten in flour, resulting in tough cookies.
  • Chill Out: Many cookie doughs benefit from a rest in the fridge. This allows the flavors to meld and helps the cookies keep their shape while baking.



Baking Brilliance

  • Sheet Pan Savvy: Use parchment paper to prevent sticking and ensure even baking. Leave space between cookies to allow for spreading.
  • Rotate for Uniformity: For even browning, rotate your baking sheets halfway through the baking time.
  • The Golden Rule: Don't overbake! Cookies will continue to firm up as they cool. Look for golden brown edges and a slightly soft center.

Bonus Tip: Feeling adventurous? Play with add-ins! Chopped nuts, dried fruit, chocolate chips, and even pretzels can take your cookies to the next level.

With these tips in your arsenal, you're well on your way to becoming a homemade cookie champion. So, preheat your oven, grab your favorite recipe, and get ready to bake up a batch of pure deliciousness!


Find my favorite cookie recipes here:

Maple Brown Sugar Cookies

Copycat Crumbl Golden Graham Cookies

Chocolate Covered Cherry Cookies

Brown Sugar Sugar Cookies

Cake Mix Peanut Butter Chocolate Cookies

Cream Cheese Sugar Cookie Bars

Mint Chocolate Chip S'mores


Chocolate Espresso Cookies

Deepen Your Chocolate Fix with Espresso Cookies!

Calling all chocoholics and coffee lovers! This recipe for Chocolate Espresso Cookies is the perfect meeting of your two favorite indulgences. The rich, dark chocolate pairs beautifully with the subtle kick of espresso, creating a delightful flavor combination that's both sophisticated and satisfying.


These cookies are easy to whip up, requiring just a few bowls and common pantry staples. They're chewy on the inside and crisp on the outside, offering a textural contrast that's impossible to resist. Plus, with a touch of espresso powder in the dough, these cookies will give you a little afternoon pick-me-up alongside that decadent chocolate flavor.

Here's what you'll need:


1 cup of melted butter

½ cup of dark cocoa powder

1 cup of granulated sugar

2 tablespoons of pure maple syrup

1 egg

1 teaspoon of vanilla

1 tablespoon of instant espresso powder

1 ½ cup of all purpose flour

1 teaspoons of baking soda

A pinch of salt



For rolling:

½ c sugar and 1 teaspoon of espresso powder 



Directions:

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper.

Add cocoa and maple syrup to melted butter. 

Mix until well blended.




Add 1 cup of sugar, vanilla, and egg to the mixing bowl, and beat for 1 minute.

Add flour, baking soda , espresso powder and salt. 




Stir until all ingredients are well blended.

Using a cookie scoop, form balls of dough.




Drop them one at a time into the espresso and sugar mix. 

Roll each ball around until completely coated with sugar.




Place the dough balls 3” apart on the prepared cookie sheet and bake for 11 minutes.

Allow to cool for 5 minutes before removing from the cookie sheet.




Tips for Success:

  • Don't overmix! Overmixing can lead to tough cookies. Once the dry ingredients are incorporated, stop mixing.
  • Chill the dough (optional): Chilling the dough for 30 minutes to an hour can help the cookies spread less and create chewier centers.
  • Play with the chocolate: Feel free to experiment with different types of chocolate, such as dark, milk, or white chocolate chips, or even chopped nuts.


The reward? A batch of irresistible Chocolate Espresso Cookies that are perfect for enjoying with a cup of coffee or tea, sharing with friends, or indulging in all by yourself.


So preheat your oven, grab your ingredients, and get ready to bake a batch of these delicious cookies. They're sure to become a new favorite treat!


I know you will agree the chocolate and espresso flavors blend perfectly together to make a great snack!


The beauty of these cookies lies in their simplicity. You won't need any fancy ingredients, and the process is quick and straightforward.


But don't be fooled by their ease – the espresso powder adds a surprising depth of flavor that will have you reaching for another (and another).


You can find more favorite cookie recipes here: