All cookies are delicious, but fall cookies are the best. These treats bring the flavors of autumn into every bite—warm spices, earthy nuts, rich chocolates, and tangy fruits. Pair any of these cookies with a hot bevy, a warm blanket, and your favorite series- you’ve got yourself the ultimate cozy experience!
This collection of ten recipes includes a variety of flavors, from sweet to savory, with a mix of chocolate, fruit, and spices to keep things interesting. Feel free to get creative, swap ingredients, and most importantly, have fun.
For those looking to make baking an interactive experience, consider setting up a cozy decorating station. Add autumn-themed decorations like miniature pumpkins, leaves, and candles to create a warm atmosphere. Perhaps include a nice bottle of wine or whiskey (shhh, I won’t tell!). You could set up a melting pot of chocolate for dipping, along with piping bags filled with fall-colored frosting—think shades of orange, brown, and white. Offer a range of textures with options like chopped nuts, sprinkles, chocolate chips, or bits of crystallized ginger.
Yield Note: Most of the recipes below make around 12–24 cookies, depending on size. For larger, bakery-style cookies, expect fewer per batch, closer to 12–16, while smaller cookies may yield more, around 24 or even 30 for some recipes. Keep this in mind when portioning the dough to get the perfect batch size.
Apple Cinnamon Thumbprint Cookies
These delightful thumbprint cookies bring together the comforting flavors of apple and cinnamon in a soft, buttery cookie base. The apple-cinnamon filling adds a taste reminiscent of apple pie, perfect for cozy fall gatherings or as a sweet treat on a chilly November day.
Serve these with a warm mug of spiced cider or a chai latte for the ultimate autumn indulgence.
♥ Recipe
⇒ Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
For the Apple-Cinnamon Filling:
- 1/4 cup apple butter (or thick apple sauce)
- 1 tsp ground cinnamon
⇒ Directions
Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes, using a hand mixer or stand mixer on medium speed.
- Add the egg yolk and vanilla extract to the bowl, mixing until fully incorporated and smooth.
- Gradually add the flour and salt, mixing on low speed until a soft dough forms. The dough should be slightly crumbly but hold together when pressed.
Shape the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a teaspoon to press down in the center of each ball, creating a small well for the filling.
Add the Apple-Cinnamon Filling:
- In a small bowl, mix together the apple butter and ground cinnamon until well combined.
- Using a small spoon or piping bag, fill each thumbprint with about 1/2 teaspoon of the apple-cinnamon mixture. Be careful not to overfill, as the filling can bubble over while baking.
Bake the Cookies:
- Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the edges of the cookies are just turning golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⇒ Yields
Makes about 18–24 cookies.
Thumbprint cookies are usually small (about 1 tablespoon of dough per cookie), which should yield a nice batch for sharing.
⇒ Storage
These cookies can be stored in an airtight container at room temperature for up to 5 days.
Maple Glazed Ginger Cookies
These cookies are a cozy, autumn-inspired twist on the classic ginger cookie. With a chewy texture and warm flavors of ginger, cinnamon, and cloves, these cookies pack a delicious spice that’s balanced by a sweet and slightly smoky maple glaze.
Perfect for a chilly November day, these cookies offer a touch of seasonal warmth and are wonderful for Thanksgiving gatherings, as part of a fall dessert platter, or paired with a warm mug of tea. The glaze adds a glossy, eye-catching finish that makes these treats as beautiful as they are tasty.
♥ Recipe
⇒ Ingredients
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup molasses
- 1 large egg
- 1 tsp vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 3 tbsp pure maple syrup
- 1–2 tbsp milk, as needed (for desired consistency)
- A pinch of salt
⇒ Directions
Prepare the Cookie Dough:
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- Cream the butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed.
- Add the wet ingredients: Add the molasses, egg, and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated, resulting in a smooth, rich mixture.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. Be careful not to over-mix, as this can lead to tougher cookies. The dough should be soft but not overly sticky.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling helps the flavors meld and prevents the cookies from spreading too much during baking.
Bake the Cookies:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape the cookies: Scoop 1 to 1 1/2 tablespoon-sized balls of dough and roll them into smooth balls. Place them on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake: Bake for 10-12 minutes, until the edges are set and the centers look slightly underdone. They will firm up as they cool, keeping them chewy inside. Avoid overbaking for the best chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely before glazing.
Prepare the Maple Glaze:
- Mix the glaze: In a small bowl, whisk together the powdered sugar, pure maple syrup, and a pinch of salt. Add milk, 1 tablespoon at a time, until the glaze is smooth and reaches your desired consistency for drizzling. It should be thick but pourable.
- Glaze the cookies: Once the cookies are completely cool, drizzle or spread the maple glaze over each cookie. For a decorative touch, allow the glaze to drip down the sides for a rustic look.
- Set the glaze: Let the cookies sit until the glaze has set, about 20-30 minutes, depending on humidity. You can also place them in the refrigerator for a faster setting time.
⇒ Yields
Makes 24–28 cookies.
These are typically rolled into smaller balls, but larger cookies would reduce the batch size to around 12–15.
⇒ Storage
These Maple-Glazed Ginger Cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
Pumpkin Spice Oatmeal Cookies
These cookies capture the essence of autumn with the comforting flavors of pumpkin, cinnamon, nutmeg, and cloves. The addition of rolled oats gives these cookies a chewy, hearty texture that pairs beautifully with the soft, tender crumb from the pumpkin.
They’re a perfect fall treat, whether enjoyed with a warm cup of coffee, or as a snack after a brisk autumn walk. Lightly spiced and full of cozy flavors, these cookies bring the warmth of pumpkin pie into every bite, with just enough sweetness to make them an irresistible seasonal delight.
♥ Recipe
⇒ Ingredients
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 2 tsp vanilla extract
- 3 cups old-fashioned rolled oats
- Optional: 1 cup chopped walnuts or pecans, or 1 cup dried cranberries or chocolate chips for added flavor and texture
For the Optional Glaze (for extra sweetness and decoration):
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- A few drops of vanilla extract
⇒ Directions
Prepare the Dough:
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This spice blend gives the cookies a warm, pumpkin-pie flavor. Set aside.
- Cream the butter and sugars: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). This creaming process incorporates air, giving the cookies a tender texture.
- Add pumpkin, egg, and vanilla: Beat in the pumpkin purée, egg, and vanilla extract until fully combined. The mixture may look slightly curdled due to the moisture from the pumpkin, but this is normal.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix to keep the cookies tender.
- Fold in oats and optional add-ins: Gently fold in the rolled oats with a spatula. For added flavor and texture, you can also fold in 1 cup of chopped nuts, dried cranberries, or chocolate chips at this stage.
Bake the Cookies:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Portion the dough: Scoop dough balls that are about 1 1/2 tablespoons each. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for slight spreading.
- Bake: Bake for 12-14 minutes, or until the edges are lightly golden and the centers are set. The cookies should be soft in the center but will firm up as they cool. Avoid over-baking, as these cookies are meant to stay soft and chewy.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Prepare the Optional Glaze:
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Add milk gradually until you reach your desired consistency—it should be thick but drizzle-able.
- Drizzle over cooled cookies: Using a spoon, drizzle the glaze over the cooled cookies in a zig-zag pattern, or dip the tops of the cookies for a light coating.
⇒ Yields
Makes about 18–24 cookies.
Due to the oatmeal, these can be made fairly large if desired. For smaller cookies, the batch might yield more, closer to 30.
⇒ Storage
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Brown Butter Pecan Cookies
These cookies are the ultimate cozy fall treat. Rich, nutty, and deeply flavorful, the star of this recipe is the brown butter, which adds a warm, toasty flavor that perfectly complements the earthy, buttery pecans.
They have a wonderfully soft and chewy texture, with pockets of chopped pecans in every bite. They’re a great option for anyone who loves classic flavors with a twist.
♥ Recipe
⇒ Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (optional, for a hint of warmth)
- 1 cup pecans, roughly chopped and lightly toasted
⇒ Directions
Preparing the Brown Butter:
- Brown the butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, as the butter begins to foam. After a few minutes, it will start to turn golden brown and develop a nutty aroma. Watch closely to avoid burning; you’ll know it’s done when you see brown specks at the bottom of the pan.
- Cool the butter: Remove the browned butter from the heat and transfer it to a heat-proof bowl to cool for 10-15 minutes. It should still be liquid but not hot when you use it.
Make the Cookie Dough:
- Combine the wet ingredients: In a large mixing bowl, mix the cooled brown butter, brown sugar, and granulated sugar. Beat with an electric mixer until well combined and smooth (about 2-3 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Make sure everything is well incorporated and the mixture is smooth.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Incorporate dry ingredients into wet mixture: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix, as this can make the cookies tough.
- Fold in the pecans: Gently fold in the toasted, chopped pecans with a spatula, ensuring they are evenly distributed throughout the dough.
Baking the Cookies:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Portion the dough: Scoop out approximately 1 1/2 tablespoons of dough for each cookie, rolling them into balls and placing them on the prepared baking sheets. Leave about 2 inches of space between each cookie, as they will spread slightly during baking.
- Bake: Bake for 10-12 minutes, or until the edges are golden and the centers look slightly undercooked. They will continue to set as they cool, resulting in a soft, chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Toasting the Pecans
Toasting the pecans enhances their flavor and adds a little crunch. To do this, simply spread the pecans on a baking sheet and bake them in a 350°F oven for 5-7 minutes, or until fragrant. Keep a close eye on them to prevent burning!
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⇒ Yields
Makes 18–24 cookies.
This batch size varies with the use of chopped pecans, but 18–24 is a good average estimate.
⇒ Storage
These cookies store well in an airtight container at room temperature for up to a week, making them ideal for sharing or gifting.
Chai Spiced Shortbread
Chai-Spiced Shortbread combines the buttery, melt-in-your-mouth texture of classic shortbread with the warm, aromatic spices found in a cup of chai tea. Each bite is infused with a cozy blend of cinnamon, cardamom, ginger, and cloves, creating a simple yet sophisticated cookie that’s perfect for fall.
These cookies are excellent for pairing with a hot cup of tea or coffee and make an elegant addition to holiday gatherings or as a thoughtful homemade gift.
♥ Recipe
⇒ Ingredients
For the Shortbread:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
Chai Spice Mix:
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice (optional, for extra warmth)
⇒ Directions
Preparing the Dough:
- Make the Chai Spice Mix: In a small bowl, whisk together the cinnamon, cardamom, ginger, cloves, and allspice (if using). Set aside.
- Cream the butter and sugar: In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add vanilla and spices: Add the vanilla extract and the chai spice mix to the creamed butter, mixing until fully incorporated.
- Add the flour and salt: Gradually add the flour and salt to the butter mixture, mixing on low speed until the dough just comes together. Be careful not to overmix, as this can make the cookies tough.
- Chill the dough: Gather the dough into a ball and wrap it in plastic wrap, flattening it into a disk. Refrigerate the dough for at least 1 hour (or up to overnight) to firm up, which helps prevent the cookies from spreading while baking.
Shaping and Baking the Cookies:
- Preheat the oven: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Roll out the dough: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a cookie cutter to cut out shapes, or simply slice the dough into squares or rectangles for a more rustic look.
- Transfer to baking sheets: Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake: Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Shortbread cookies should remain pale for the most part, as they can become too dry if overbaked.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Spiced Sugar Dusting
For an extra touch of flavor and a festive appearance, you can dust the cooled cookies with a light coating of spiced sugar. Simply combine a tablespoon of powdered sugar with a pinch of any remaining chai spice mix, then sift it over the cookies.
⇒ Yields
Makes around 24–30 cookies.
Shortbread is usually cut into small rounds or shapes, so this batch size is ideal if you’re cutting them thin.
⇒ Storage
These cookies store well in an airtight container for up to a week, making them a great option for holiday gifting or cookie swaps.
Salted Caramel SnickerDoos
Salted Caramel Snickerdoodles bring a rich twist to the classic cinnamon-sugar cookie. These soft, chewy cookies are infused with warm cinnamon, with a decadent caramel center that melts in your mouth.
A touch of sea salt balances the sweetness, creating an addictive combination of flavors that’s perfect for chilly fall days. Ideal for Thanksgiving gatherings or cozy autumn evenings, these snickerdoodles take comfort food to a whole new level with their gooey, salty-sweet filling.
♥ Recipe
⇒ Ingredients
For the Cookies:
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
For the Caramel Filling:
- 18-20 soft caramels (such as Kraft or Werther’s), unwrapped
- 1-2 tsp flaky sea salt, for sprinkling
⇒ Directions
Preparing the Dough:
- Mix dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this will help keep the cookies soft and chewy.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps to firm up the dough and makes it easier to handle.
Shaping and Baking the Cookies:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare the cinnamon-sugar coating: In a small bowl, mix together the granulated sugar and cinnamon for the coating.
- Form the cookies: Take a heaping tablespoon of dough and flatten it slightly in your palm. Place a caramel in the center, then fold the dough around the caramel, rolling it into a smooth ball to seal the caramel inside.
- Coat in cinnamon-sugar: Roll each dough ball in the cinnamon-sugar mixture until evenly coated. Place the coated dough balls on the prepared baking sheets, about 2 inches apart.
- Sprinkle with sea salt: Lightly sprinkle a few flakes of sea salt on top of each cookie for that perfect salted caramel contrast.
- Bake: Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked. The cookies will continue to firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⇒ Yields
Makes 20–24 cookies.
These cookies are often made medium-sized to avoid spreading too thin, so 20–24 is typical. Larger cookies would yield closer to 12–15.
⇒ Storage
Store leftovers in an airtight container at room temperature for up to 3 days. You can also reheat them in the microwave for a few seconds to restore the warm, melty caramel center.
Cranberry Orange Biscotti
Cranberry-Orange Biscotti are the ultimate fall treat, combining the zesty brightness of orange with the tart chewiness of dried cranberries.
Perfect for dipping in a cozy mug of coffee or tea, these twice-baked Italian cookies are crisp yet tender, with a hint of warmth from vanilla and a subtle sweetness that complements the tangy fruit. The biscotti are easy to make and hold up well for days, making them perfect for gifting or simply enjoying with friends and family.
♥ Recipe
⇒ Ingredients
For the Biscotti:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- Zest of 1 large orange (about 1 tbsp)
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, for extra depth of flavor)
- 1 cup dried cranberries
- 1/2 cup sliced almonds (optional, for added crunch)
For the Orange Glaze (Optional):
- 1 cup powdered sugar
- 1-2 tbsp fresh orange juice (adjust to reach desired consistency)
- 1/2 tsp orange zest
⇒ Directions
Preparing the Biscotti Dough:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate large bowl, beat the eggs, orange zest, vanilla extract, and almond extract (if using) until well mixed.
- Incorporate dry ingredients: Gradually add the dry ingredients to the egg mixture, stirring until a sticky dough forms.
- Add cranberries and almonds: Fold in the dried cranberries and almonds, mixing until they’re evenly distributed throughout the dough.
Shaping and First Bake:
- Shape the dough: Divide the dough in half and transfer it to the prepared baking sheet. With lightly floured hands, shape each half into a log about 10 inches long, 2 inches wide, and about 3/4 inch thick.
- First bake: Bake the logs in the preheated oven for 25-30 minutes, or until they’re lightly golden and firm to the touch.
- Cool slightly: Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. Lower the oven temperature to 300°F (150°C) to prepare for the second bake.
Slicing and Second Bake:
- Slice the biscotti: Using a sharp serrated knife, slice each log diagonally into 1/2-inch thick biscotti pieces.
- Second bake: Arrange the biscotti cut-side down on the baking sheet and return them to the oven. Bake for an additional 10-12 minutes on each side, or until the biscotti are dry and crisp. They should be lightly golden and firm.
- Cool completely: Transfer the biscotti to a wire rack to cool completely before glazing or storing.
Optional Orange Glaze:
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth.
- Drizzle the glaze: Drizzle the glaze over the cooled biscotti using a spoon or piping bag. Allow the glaze to set before serving or storing.
- Extra Tip: For extra indulgence, try dipping half of each biscotti in melted white or dark chocolate before drizzling with glaze.
⇒ Yields
Makes about 12–16 biscotti slices.
Biscotti are traditionally sliced from a loaf, so each loaf might give you around 12–16 pieces, depending on thickness.
⇒ Storage
Store in an airtight container at room temperature for up to two weeks, making them great for make-ahead treats or gifts.
Molasses Crinkle Cookies
These Molasses Crinkle Cookies are a nostalgic treat, perfect for fall and winter. They’re soft, chewy, and rich with the warm spices of ginger, cinnamon, and cloves. A touch of molasses gives these cookies their characteristic deep flavor and keeps them deliciously moist. With their crackled tops and sugar-coated exterior, they’re as beautiful as they are tasty.
These cookies pair wonderfully with a hot cup of tea or coffee, making them an ideal choice for cozy November gatherings or holiday baking.
♥ Recipe
⇒ Ingredients
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1/4 cup granulated sugar (for rolling)
⇒ Directions
Preparing the Dough
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves until well combined.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer on medium speed, until light and fluffy (about 2-3 minutes).
- Add egg and molasses: Beat in the egg and molasses until fully incorporated, creating a smooth, creamy mixture.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Avoid overmixing to keep the cookies tender.
Shaping and Baking
- Roll the dough: Scoop out about 1 tablespoon of dough and roll it into a ball with your hands.
- Coat with sugar: Roll each ball in the granulated sugar until fully coated, which will give the cookies a beautiful, sparkly finish.
- Arrange on baking sheet: Place the dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake for 8-10 minutes, or until the tops are set and begin to crack. The cookies should still be soft in the center, as they will continue to firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Extra Tip: To take these cookies to the next level, try adding a pinch of black pepper to the spice mix for a subtle heat that pairs beautifully with the molasses flavor.
⇒ Yields
Makes 18–24 cookies.
These are generally medium-sized, chewy cookies, and the yield may vary based on how big each cookie is rolled.
⇒ Storage
Molasses Crinkle Cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week. These cookies also freeze well—just defrost at room temperature before serving.
Sweet Potato Chocolate Chip Cookies
These soft and chewy Sweet Potato Chocolate Chip Cookies bring a unique twist to classic chocolate chip cookies. The sweet potato puree adds a subtle earthy sweetness and a moist texture that pairs beautifully with gooey chocolate chunks.
Cinnamon and a hint of nutmeg give them a cozy warmth, making them the perfect treat for crisp fall days. Whether you’re baking for a Thanksgiving dessert or just want a comforting snack, these cookies deliver an unexpected yet delightful blend of flavors.
♥ Recipe
⇒ Ingredients
For the Shortbread:
- 1 cup mashed sweet potato (about 1 medium sweet potato, roasted and mashed)
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup semi-sweet chocolate chips (or chocolate chunks for a more indulgent cookie)
- Optional: 1/2 cup chopped pecans or walnuts for added crunch
Chai Spice Mix:
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice (optional, for extra warmth)
⇒ Directions
Prepare the Sweet Potato:
- Start by Roasting the Sweet Potato: Preheat your oven to 400°F (200°C). Pierce the sweet potato a few times with a fork, place it on a baking sheet, and bake for 45–60 minutes until soft.
- Once it Cools: Scoop out the flesh and mash it until smooth. Measure out 1 cup of mashed sweet potato for the cookies.
Prepare the Dough:
- Combine Wet Ingredients: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk together until smooth and well combined. Add the mashed sweet potato, egg, and vanilla extract, stirring until creamy and fully incorporated.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Add Extras: Gently fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
Chill the Dough:
- Cover and Chill: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to prevent excessive spreading during baking.
Bake the Cookies:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop and Drop: Use a spoon or cookie scoop to drop 1.5-tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as they cool.
Cool and Serve:
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely.
⇒ Yields
Makes 18–24 cookies.
These tend to be slightly thicker cookies, so making them large would yield fewer cookies.
⇒ Storage
These cookies stay soft and chewy when stored in an airtight container at room temperature for up to 5 days. For longer storage, they can also be frozen—simply place them in a freezer-safe container with layers separated by parchment paper, and they’ll keep well for up to 3 months. When ready to enjoy, let them thaw at room temperature or briefly warm them in the microwave for that fresh-from-the-oven texture.
Toasted S’mores Cookies
These cookies bring the best parts of a campfire s’more into a warm, chewy treat that doesn’t require an open flame. With gooey marshmallows, chunks of chocolate, and crunchy graham cracker pieces, these cookies taste like a cozy night around the fire.
♥ Recipe
⇒ Ingredients
Cookie:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup crushed graham crackers (about 6 full sheets)
- 1 cup semi-sweet chocolate chips or chocolate chunks
- 1 cup mini marshmallows, plus extra for topping
- Optional: ½ cup chopped milk chocolate or chocolate chunks for extra gooeyness on top
⇒ Directions
Prepare the Cookie Dough:
- Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
Add the S’mores Ingredients:
- Fold in Add-ins: Gently fold in the crushed graham crackers, chocolate chips or chunks, and 1 cup of mini marshmallows until they’re evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the cookies hold their shape and enhances the flavors.
Bake the Cookies:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop and Place Dough: Use a spoon or cookie scoop to form 1.5-tablespoon-sized balls of dough. Place them on the prepared baking sheet about 2 inches apart.
- Top with Extra Marshmallows and Chocolate: For an extra marshmallowy, chocolatey finish, press a few extra mini marshmallows and pieces of chopped chocolate onto the top of each cookie.
- Bake: Bake for 8–10 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will continue to firm up as they cool.
Add a Toasted Marshmallow Finish:
- Optional Broiling Step: For a toasted marshmallow effect, place the baking sheet under the broiler for 1–2 minutes. Keep a close eye on them to prevent burning. This step is optional but adds a delicious campfire touch.
Cool and Serve:
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⇒ Yields
Makes about 16–20 cookies.
With the toppings, these cookies can be quite substantial. Smaller scoops of dough would yield closer to 20, but larger cookies would be around 12–15.
⇒ Storage
These cookies store well in an airtight container for up to a week, making them a great option for holiday gifting or cookie swaps.
Tips for Perfectly Textured Cookies
Looking to achieve the ideal texture for each type of cookie? Check out these different techniques to capture the chew or crunch factor you’re looking for!
Soft and Chewy Cookies
- Use brown sugar instead of white sugar; it adds moisture and chewiness due to its molasses content.
- Incorporate cornstarch (about 1–2 teaspoons per cup of flour) to create a softer, tender texture.
- Underbake slightly; removing cookies from the oven when they’re just a little underdone allows them to stay soft as they cool.
Crispy-Edged Cookies
- Add a bit more white sugar (instead of brown) for crispier edges, as it encourages caramelization.
- Flatten the cookie dough slightly before baking; this helps the cookies spread and develop crisp edges.
- Bake at a slightly higher temperature (around 375°F/190°C) for a shorter time to get those perfectly crisp edges.
Dense and Moist Cookies
- Chill the dough before baking (anywhere from 30 minutes to overnight). This helps prevent spreading and keeps cookies thicker and denser.
- Use a higher fat-to-flour ratio—for example, a bit more butter or an extra egg yolk can make cookies richer and moister.
- Incorporate cake flour (substitute part of the all-purpose flour) for a softer, more tender texture.
Thick and Chunky Cookies
- Form larger dough balls and leave them a bit taller when placing them on the baking sheet to help them stay thick and chunky as they bake.
- Avoid overmixing, as too much mixing can make the dough dense and cakey instead of chunky.
- Add mix-ins like chocolate chunks, nuts, or dried fruits to give cookies extra heft and texture.
Light and Crisp Cookies
- For a light, airy texture, use baking powder instead of baking soda. Baking powder gives a bit more lift, helping the cookies bake up crisp and light.
- Roll the dough thinner and bake for a longer time at a lower temperature (325°F/165°C) to allow moisture to evaporate, resulting in a crispy cookie.
Ingredient Substitution Tips
Sometimes you might need to make a substitution, whether for dietary reasons, availability, or just to experiment. Here are some common swaps that work well for cookies without sacrificing flavor or texture:
Butter Alternatives: Substitute butter with equal parts coconut oil or plant-based butter for a dairy-free option. For a lower-fat alternative, try using half butter and half applesauce, though this may make cookies softer.
Flour Swaps: If you’re out of all-purpose flour, try using whole-wheat flour for a nuttier flavor or a gluten-free all-purpose blend for a gluten-free option. Note that whole-wheat flour can make cookies denser, so consider using half whole-wheat and half all-purpose.
Egg Substitutes: Replace one egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water) or 1/4 cup applesauce for a vegan or egg-free option. Keep in mind that these swaps may make cookies softer.
Sugar Alternatives: Swap white sugar with coconut sugar for a subtle caramel flavor, or use honey or maple syrup (reduce other liquids slightly). For a low-sugar option, try using monk fruit sweetener or erythritol—just be sure to check the conversion ratio.
Dairy-Free Milk: For recipes that call for milk, any plant-based milk (such as almond, oat, or soy milk) works well. Stick to unsweetened varieties to avoid extra sugar.
Chocolate and Mix-Ins: Dark chocolate, white chocolate, and even chopped dried fruit can be swapped in equal amounts for chocolate chips. Get creative with mix-ins like nuts, seeds, or spices to customize flavor and texture!
Additional Tips
Baking Ahead: Many of these cookies can be made in advance and stored in airtight containers. This makes them perfect for holiday parties or as thoughtful homemade gifts.
Dough Chilling: Chilling your dough (especially for recipes with high butter content) can help prevent cookies from spreading too much during baking. This step is great for achieving thicker, chewier cookies.
Dough Thickness Matters: For even baking and consistent results, roll or shape cookie dough to an even thickness. This is especially helpful for cut-out cookies like shortbread, where uniformity is key.
Use Parchment Paper or Silicone Mats: Line baking sheets with parchment paper or silicone baking mats to prevent cookies from sticking and to encourage even browning on the bottom.
Measure Precisely: Baking is a science! Measure your ingredients accurately, especially flour. Too much flour can make cookies dry, so try using the spoon-and-level method or a kitchen scale.
Bake in Batches: To avoid overcrowding, bake cookies in batches. Overcrowding leads to uneven baking and can cause cookies to spread into each other, which affects texture and appearance.
Don’t Over-bake: Cookies often continue baking on the sheet after they’re out of the oven. Take them out when they’re just starting to brown on the edges but are still soft in the center for a perfect texture once cooled.
Storage for Softness vs. Crispness: To keep cookies soft, store them with a slice of bread in the container. For crisp cookies, store them in a loosely covered container to prevent moisture from building up.
Customization: Don’t hesitate to customize these recipes. Add-ins like dried fruits, different types of nuts, or even a sprinkle of sea salt can elevate your cookies to the next level. Add a festive twist with simple decorations—like drizzled chocolate, sprinkles, or edible glitter. For geeky cookies, use edible markers, your favorite cutouts, or colorful icing to add designs inspired by your favorite fandoms!
And that’s how the cookie crumbles~
Whether you’re craving chewy, crispy, or melt-in-your-mouth textures, these autumn cookie recipes are here to please. Whip up a batch, share with friends (or keep ‘em all for yourself, no judgment here), and let those seasonal flavors work their magic. From sweet spices to chocolatey goodness, each cookie in this lineup has the power to level up your fall snacking game.
