Frosted Frostys – Soft Sugar Cookies

Let’s start the year off with the most delicious frosted soft sugar cookies. The kind you can sink your teeth into and it feels like you are biting into sweet little pillows of sugar and vanilla. I made some of them for my Christmas Eve Party after I realized all of my treats included peanuts […]

Let’s start the year off with the most delicious frosted soft sugar cookies. The kind you can sink your teeth into and it feels like you are biting into sweet little pillows of sugar and vanilla.

I made some of them for my Christmas Eve Party after I realized all of my treats included peanuts or peanut butter and my niece wouldn’t be able to have any because of her allergies. So I thought I would try a sugar cookie recipe from my friend Maria’s cookbook, Two Peas and Their Pod, that I had been coveting. And oh my gosh… these cookies are now on my must make list forever. I usually make cutout sugar cookies for decorating, but didn’t want to go to all that trouble for a last minute Christmas addition, so I just frosted these and sprinkled them with green sanding sugar for the evening. And over the next few days, every time I would eat another cookie, all I could say is how freaking good they were, so I decided to make them again for you guys here on the blog. I just dressed them up a bit and turned them into frosty little snowmen and now I love them even more.

The dough is soft and luxurious. I scooped the dough out and placed on a parchment lined cookie sheet.

After that roll them into balls and press them flat (but still thick) with the bottom of a glass sprayed with oil and dipped in sugar to keep the glass from sticking to the dough.

Sidenote: Make sure you press them instead of leaving them scooped or rolled. I tried baking a scooped shape and it just did not look very cute.

These only bake for 8 minutes. No more. And you’ll end up with the softest texture.

They’re a little round blank canvas for decorating with buttercream or sprinkles or you can even just leave them blank. You won’t be disappointed.

The recipe makes about 24, but you can double it if you like. And I would highly recommend that if you think you’ll give any away to friends or family.

But since I like to break out the cute over here on the site, let’s breakdown how I turned these into frosty little snowman faces.

Whip up the buttercream frosting and use a small cookie scoop to place some right on top of a cookie.

Gently turn the cookie over and roll it around in a dish of sanding sugar to coat. Be gentle here and press with your hand flat because they could break easily if you press the wrong way. They are that soft.

Once coated in sanding sugar, you can use your hand to help shape the frosting into a pretty mound.

Then add sprinkles for facial features. Start with pink confetti sprinkles for cheeks, black sugar pearls for eyes, black jimmies for a big smile and then orange coated sunflower seeds for a carrot nose.

Make sure to frost and decorate as you go and insert the sprinkles enough so they stick.

Snow cute!!!!

And even more delicious. I gave these away to several people and more than one came back to say they were amazing or the best sugar cookies they’ve had. I agree.

Easy Frosted Sugar Cookies  

Ingredients:

Sugar Cookies
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (8 tablespoons unsalted butter, room temperature
  • 1/2 cup vegetable or canola oil
  • 1/2 cup granulated sugar, plus another 1/4 cup to use for flattening cookies
  • 1/2 cup confectioners’ sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • nonstick cooking spray
Frosting
  • 3/4 cup (12 tablespoons) unsalted butter, room temperature
  • 3 cups confectioners’ sugar, sifted
  • 3 tablespoons heavy cream or milk
  • 1-1/2 teaspoons pure vanilla extract
  • 3/4 teaspoon almond extract
Snowman Decorations
  • White sanding sugar
  • Black sugar pearls
  • Orange coated sunflower seeds
  • pink confetti sprinkles
  • black jimmies

Directions:

  1. Make the Cookies:  Preheat oven to 350 degrees fahrenheit. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cream of tartar and salt and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, 1/2 cup of the granulated sugar, and the confectioners’ sugar until smooth. Add the egg, vanilla and almond extract. Mix until combined. Add the dry ingredients and mix on low until just combined.
  4. Scoop the dough using a 1-1/2 inch scoop and place on baking sheet about 2 inches apart for evenly sized cookies. Roll the dough into balls. Not all the cookies will fit on the sheet for one batch.
  5. Pour the reserved 1/4 cup of granulated sugar into a small bowl or dish. Spray the bottom of a drinking glass with nonstick cooking spray. Press the bottom of the glass into the sugar to evenly coat.
  6. Press the sugared glass bottom on top of each cookie dough ball and press down gently. Repeat for each cookie and reapply cooking spray as needed.
  7. Bake the cookies for 8 minutes. Do not overbake. They will be light in color and soft in the center. Let cool 5 minutes before transferring to a wire rack to cool completely. (Note: I like to slide the the parchment paper and cookies off my flat baking sheet and onto the counter to cool just a couple of minutes after they come out of the oven.
  8. Repeat with remaining dough.
  9. Make the Frosting:  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the confectioners’ sugar and mix until combined. Add the extracts and and one teaspoon of milk at a time for desired consistency. Beat until smooth.
  10. Spread buttercream frosting on cookies and decorate with sprinkles. Store in an air tight container at room temperature for up to 3 days.
  11. To Decorate as Snowmen:  (you’ll need to double the buttercream recipe) Scoop the buttercream using a 1-1/2 inch scoop and place on top of a cookie. Gently press the cookie and frosting into a small dish filled with white sanding sugar. Very gently rock and rotate to coat the surface. Use the palm of your hand to reshape into a nice mound. Place confetti sprinkles in position for cheeks, sugar pearls for eyes, black jimmies for a dotted mouth and orange sunflower seeds for noses. Press firm and gentle so they are secure. Decorate one cookie at a time to make sure the sprinkles attach.
Note: I've made these cookies using White Lily flour and King Arthur Flour. The photos in this post are made with King Arthur flour and yielded a thicker cookie. The White Lily flour is a softer wheat and yield thinner and wider cookies than the ones in this post. Both cookies were still soft and delicious but I would recommend spreading the buttercream on with a knife if your cookies bake thinner and wider instead of scooping as they might not be thick/sturdy enough to support a larger scoop of frosting.
© 2019 Two Peas and Their Pod Cookbook by Maria Lichty

They make me smile … hope they’ll make you smile, too.

Enjoy!

Here’s the link to Maria’s book on Amazon and also a link to a recent post where I made her Biscoff Oatmeal Sandwich Cookies.

Recipe | Chewy Chocolate Candy Cane Cookies

I feel like this week is like the movie Groundhog Day for my blog. Because last week I posted recipes involving sweet potatoes and candy canes. And this week? More sweet potatoes and more candy canes. I was going to save this Chewy Chocolate Candy Cane…

I feel like this week is like the movie Groundhog Day for my blog. Because last week I posted recipes involving sweet potatoes and candy canes. And this week? More sweet potatoes and more candy canes. I was going to save this Chewy Chocolate Candy Cane cookies recipe for next week, but I want to post it in time for holiday baking. Because it’s really good! (And if you don’t have candy canes on hand, you can use starlight mints too. I made these again to update the photos and they are just as good. Peppermint candy is peppermint candy, right?) I am not a crispy cookie person. For me, it’s all about the chewiness. And these cookies are the easiest, chewiest, yummiest cookies I make. The basic chocolate cookie is one of my go-to recipes (yup, it’s the one I used in my Chocolate Peppermint Cookie Ice Cream Sandwiches) and I add whatever I have on hand to finish them. Toffee pieces, peanut butter chips, dried cherries, chopped nuts—they’re all great in these cookies. So since it’s Christmas cookie season, I decided to try adding broken candy cane pieces. They’re not the prettiest cookie, it’s true, but they make […]

Candied Ginger and Chocolate Chip Oatmeal Cookies

Candied Ginger and Chocolate Chip Oatmeal Cookies
No matter what the occasion, you can never go wrong with a batch of homemade chocolate chip cookies. This recipe for Candied Ginger and Chocolate Chip Oatmeal Cookies puts a sweet and spicy twist on a classic chocolate chip cookie. They’re sure to satisfy any chocolate chip cookie fan, adding a generous amount …

The post Candied Ginger and Chocolate Chip Oatmeal Cookies appeared first on Baking Bites.

Candied Ginger and Chocolate Chip Oatmeal Cookies
No matter what the occasion, you can never go wrong with a batch of homemade chocolate chip cookies. This recipe for Candied Ginger and Chocolate Chip Oatmeal Cookies puts a sweet and spicy twist on a classic chocolate chip cookie. They’re sure to satisfy any chocolate chip cookie fan, adding a generous amount of candied ginger to a buttery, chewy oatmeal cookie base.

Ginger is a warm, spicy flavor that is delicious all year round, but that I particularly enjoy in the cooler months of the year. In fact, although these are not a traditional “Christmas cookie” recipe, I’ll often include them on my holiday cookie plates! There is candied ginger mixed into the dough, but the dough itself is made with ground ginger and a hint of cinnamon. The ground ginger gives the cookies a nice all-over heat, while the pieces of candied ginger add spicy sweetness when you bite into them. The cinnamon gives a little bit of depth to all that ginger, too.

I included both dark chocolate and milk chocolate chips in the cookies. Both types of chocolate go very well with ginger in general. Milk chocolate has a nice sweetness to temper the spice of the ground ginger. Dark chocolate has a bitterness that brings out the sweetness of the candied ginger. Together, they really create a great balance in these cookies.

The finished oatmeal cookies have a crisp edge and a chewy center. They’ll keep their texture when stored in an airtight container for at least two days. Since oatmeal can dry out cookies a bit during baking – and that is why this recipe includes a small amount of milk to add a bit more liquid to the dough – be sure not to over-bake them or you’ll end up with a cookie that is more crispy than chewy.

Candied Ginger and Milk Chocolate Oatmeal Cookies
2 cups all-purpose flour
1 tsp ground ginger
1/4 tsp ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 cup butter, room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 1/2 cups quick cooking oatmeal
1 cup dark chocolate chips
1 cup milk chocolate chips
1/2 cup finely chopped, candied ginger

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, stir together the flour, baking soda, baking powder, ground ginger, ground cinnamon and salt.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract. With the mixer on low speed, gradually blend in the flour mixture until just incorporated.
Stir in the oats, chocolate chips and ginger. Dough will be thick, so this can be done by hand or with a mixer.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.

Makes 3 1/2 – 4 dozen.

The post Candied Ginger and Chocolate Chip Oatmeal Cookies appeared first on Baking Bites.

Doggone Cute Christmas Cookies

Hot diggity dog! It’s almost Christmas. And, we’re in the home stretch. Are you ready?! I’m ready early for a change and it feels good! So good that I made these sweet sweater wearing dachshund gingerbread cookies for you guys. The sausage dog cookie cutter is from Meri Meri. I love how long he is. […]

Hot diggity dog! It’s almost Christmas. And, we’re in the home stretch. Are you ready?! I’m ready early for a change and it feels good! So good that I made these sweet sweater wearing dachshund gingerbread cookies for you guys.

The sausage dog cookie cutter is from Meri Meri. I love how long he is. Like extra long just for fun. I bought him a few weeks ago after I saw some cute Christmas stickers at Target and I knew right away I needed to turn them into cookies.

See what I mean?! These were begging to be cookies. Luckily I had already been stalking that Meri Meri cookie cutter.

By the way, if you are looking for inspiration – stickers, greeting cards, baby clothes are great. They usually have simplified designs that you can interpret into cookies, cupcakes, cake pops and more.

I used this gingerbread recipe for the cookies and royal icing. The flavor is perfect for the holidays and the color makes a great base for doggies.

Speaking of color, I tinted royal icing into these five basic colors to use for the three different designs in this post.

To decorate:

  • Pipe red sweaters on for the Santa suit base and let dry.
  • Pipe pink sweaters for the presents. Then immediately pipe two thin lines of red icing on the pink for ribbons and let dry.
  • Pipe green sweaters and while still wet, carefully place colorful sugar pearls on top for ornaments and let dry.
  • Now go ahead and outline the dog shape with brown icing. Don’t forget the eyes and tail. Then fill in his floppy ear and pipe a nice round dot on for his nose.
  • When the sweater bases are dry, you can pipe on collars and cuffs, a nice big red bow on the pink and white fluff and buttons on the red.

Woof! Looking good. The final touches are made with Americolor edible ink writing pens.

Draw lines on the collars and waistbands.

And black belts for Santa “Paws.”

I also went back over all the noses with the black pen so they would stand out a little more.

You can also dot the eyes using a toothpick dipped in royal icing if you like.

I think they’re pretty doggone cute! Who’s with me?

I hope you have a wonderful Christmas. Hugs and Happy Holidays, friends!

Ridiculously Simple Chocolate Crinkle Cookies

Made with a devil’s food cake mix, Chocolate Crinkle Cookies are soft, slightly chewy, and ideal for making with your kids this holiday season. Alright, friends. We’re in the home stretch. These little cake mix cookies are just the ticket when you need to make a last minute party dessert or gift. They whip up […]

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Made with a devil’s food cake mix, Chocolate Crinkle Cookies are soft, slightly chewy, and ideal for making with your kids this holiday season.

Chocolate crinkle cookies scattered on a white counter with a cup of coffee

Alright, friends. We’re in the home stretch.

These little cake mix cookies are just the ticket when you need to make a last minute party dessert or gift. They whip up easily and taste so darn good!

I love how chewy these Chocolate Crinkle Cookies are, and you can customize them by adding flavors to the batter if you want. A little peppermint extract would be wonderful here (probably about 1/2 a teaspoon, if you decide to do it).

I’ve made these cookies for years, and we took them to several holiday parties this year. They’re a hit, whether it’s a school party, office potluck, or the proverbial ugly Christmas sweater party.

I love how these cookies look when fully baked. There’s some chemistry magic happening to make the powdered sugar with crackles and crinkles throughout look so pretty. You’re going to love them!

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Crunchy Pecan Praline Biscotti

Light and crunchy pecan praline biscotti dipped in a white chocolate praline coating and sprinkled with a caramel praline crunch, this pecan praline biscotti might just change your opinion of biscotti for good! No more rock hard biscotti! This praline biscotti is thinly sliced and perfectly baked for a delicately crispy crunch you’ll adore with […]

Light and crunchy pecan praline biscotti dipped in a white chocolate praline coating and sprinkled with a caramel praline crunch, this pecan praline biscotti might just change your opinion of biscotti for good!

No more rock hard biscotti! This praline biscotti is thinly sliced and perfectly baked for a delicately crispy crunch you’ll adore with coffee or simply on its own.

White chocolate dipped biscotti cookie sitting on the rim of a blue gingham coffee cup, with more biscotti in the background.

Biscotti has always been a cookie favorite of mine, especially around this time of year.

It’s just so darn shippable that, when you regularly send out a dozen cookie boxes to friends and relatives like I do, it’s hard not to love it’s durability. Not many cookies can arrive half way across the country and little worse for wear.

Plus, the fact that they were literally meant to be dipped in coffee means they are totally acceptable breakfast fare.

Cookies for breakfast? What’s not to love?

Rows of white-chocolate dipped biscotti neatly lined up on a baking sheet

This recipe is a hybrid of my orange and dark chocolate biscotti and ATK’s almond biscotti recipe from The Perfect Cookie. I added caramelized pecans and a bit of pecan praline flavoring, plus a dip of praline-infused white chocolate and sprinkled with crunchy praline crumbs for even more crunch. I know I’m usually on team chewy, but there’s no denying these cookies are delightfully crunchy and downright delicious.

The secret to the perfect texture is air: rather than creaming the butter with the sugar like most cookie recipes, here you start by beating air into the eggs. Then you add the sugar, melted butter, and dry ingredients.

Comparing identical batches with and without this special first step, the biscotti with the beaten eggs were noticeably lighter with a more delicate crunch that won’t threaten your dental work.

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a chrismukkah kransekake

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Around here, it just isn’t the holidays if, after being buried under a mountain of cookies all month, I don’t then emerge to make a holiday cake. It usually has marzipan or a storm of coconut snow or some type of gingerbread house-inspired element, and it’s typically my contribution to Nick’s extended family’s holiday party. This year I decided that it was time to tackle the magical Kransekake!

Kransekake is a Norwegian and Danish cake that’s traditional to have at big celebrations like weddings, Christmas celebrations, and Syttende Mai (Norwegian Constitution Day). In my eyes it’s the centerpiece of the celebration. It presides over the party. Whenever I’m in the room with one I just gaze at it with heart eyes because it’s so stunning and geometrically pleasing. The circles stacked up look so clean and pretty and I just always assumed that it would be extremely complicated and time consuming to make. So I started my research months ago and tapped friends and family for their recipes and tips. I learned of secret almond paste sources and admired Erin’s gingerbread version and got the story from Chantell and Brett on the wedding tradition of pulling off the top ring to see how many other rings stick to it and that symbolizes how many children you’ll have (!!!) Hah. I love it. 

Probably my favorite thing that I learned was [whispers] that it’s actually easy to make. It may look delicate and time consuming, but in reality it’s quite sturdy and pretty difficult to screw up. The dough is easy to work with and there’s no gluten in it so you don’t have to worry about overworking it. The only thing that requires pre-planning is ordering the molds on Amazon. Past that, you don’t need a stand mixer or fancy ingredients or days and days of time. With good time management, you can crank one out in a day. 

Also!!!! It’s so tasty!!! It’s basically baked marzipan. Crisp on the outside, super chewy on the inside, it bursts with almond flavor, and it also kinda lasts forever so you can totally make it far in advance. I can’t sing enough praises about Kransekake. It’s officially my favorite Norwegian thing since Bernie. 

My version is a Chrismukkah Kransekake. It’s decorated with a paper chain that’s a miniature version of the rainbow felt chain that Nick and I made years ago for our Chrismukkah bush. (It’s rainbow because rather than going with a red/green Christmas theme or a blue/white Hanukkah theme, we just went with all of the colors!) It’s a pretty standard Kransekake recipe that I’ve embellished slightly with rosewater or orange blossom (both go so well with almond) and I like to grease the pans with coconut oil for a hint of coconut flavor. You could always go with butter though.

So if you’re looking to impress all of your fronds with a holiday party centerpiece that’s less labor intensive than a gingerbread house (and, well, much tastier), make this!!!! 


Kransekake

Makes 1 large Kransekake

Ingredients

500g (4 c + 7 tb) almond meal, plus more for dusting

500g (4 c + 3 tb) powdered sugar

1/2 tsp kosher salt

4 large egg whites

1 tsp almond extract

1/2 tsp orange blossom water or rosewater, optional

Softened butter or coconut oil, for greasing

For assembly

Royal icing (I just bought meringue powder from my local grocery and followed the recipe on the back!)

Sprinkles, paper chains, flags, any other fun decor!

Clues

In a large bowl, whisk together the almond meal, powdered sugar, and salt. Add the egg whites, almond extract, and orange blossom water or rosewater (if using) and stir with a spatula to combine. At first it will seem like there is not enough liquid to hold everything together but just keep on mixing and it will eventually form a dough. Pat the dough into 2 discs, wrap in plastic wrap, and refrigerate for 2 hours or up to overnight.

Preheat the oven to 400ºf and position the racks in the center of the oven. Use your hands to grease your kransekake molds liberally with butter or coconut oil and set aside. I prefer to set the molds on large baking sheets so that they’re easier to move around. 

Working with one dough disc at a time, chop off a piece of dough and roll it into a rope that’s a generous 1/2” thick (or, if you’re pulling your kitchen ruler out, just go with 5/8” thick…), dusting with additional almond flour if the dough is sticky. Coil the rope into the molds, pinch off any excess dough, and pinch the ends to seal them together. Continue this, re-rolling scraps as needed, until all of the molds are filled. Don’t worry about overworking the dough! Bake until golden; begin checking for doneness at 9 minutes. You’ll likely need to bake these layers in batches, which is totally fine, just keep any dough that you’re not working with covered and in the refrigerator. 

Let the rings cool in the pans and then carefully pop them out (a small offset spatula or butter knife will help) and transfer to a baking sheet or wire rack. 

Make your royal icing and stack the rings up and then pipe on your decorations or pipe on your decorations, let them dry, and then stack them up. When you stack them up, “glue” them together with dots of royal icing (I do dots at 12 o’clock, 3 o’clock, 6 o’clock, and 9 o’clock). Let the icing dry and then decorate with sprinkles, paper chains, flags, or other decor as desired! This is good for at least a few days uncovered at room temperature, so feel free to make this in advance!

Print this recipe

-yeh!

photos by chantell and brett quernemoen

Snowball Cookies

Buttery pecan cookies rolled into festive snowballs and covered with powdered sugar.

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Sweet, nutty and rolled in powdered sugar, Snowball Cookies are a holiday favorite! Whether you know them as Snowball Cookies, Russian Tea Cakes or Mexican Wedding Cookies, these sweet bites are full of holiday nostalgia.

Snowball cookies arranged on a slate surface.

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Chocolate Chip Clouds

Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringues just melt in your mouth. Chocolate Chip Clouds These cookies are a must for Santa, we’ve been making them for years and everyone loves them. They are so easy to make, made with […]

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Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringues just melt in your mouth.

Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringues just melt in your mouth.

Chocolate Chip Clouds

These cookies are a must for Santa, we’ve been making them for years and everyone loves them. They are so easy to make, made with only 6 ingredients! A few of my other favorite varieties of meringue cookies I like to make for the holidays are Sprinkle Dipped Meringues, Black and White Chocolate Chip Clouds, Coconut Meringues and Peppermint Meringues.

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Royal Cookies.

Meet my new favorite cookie: royal cookies!  Oh hi! It’s just me, back again, with another recipe that I’m making based on food I’ve eaten at Nordstrom. SERIOUSLY.  You would think I live there or something. Do you think I’m a wackadoodle yet?  Nordstrom, can I please design a menu for you or could you […]

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Meet my new favorite cookie: royal cookies! 

Royal cookies are filled with chocolate chips, shredded coconut and macadamia nuts. These are the perfect copycat to the Nordstrom royal cookie!

Oh hi! It’s just me, back again, with another recipe that I’m making based on food I’ve eaten at Nordstrom.

SERIOUSLY. 

You would think I live there or something. Do you think I’m a wackadoodle yet? 

royal cookie dough

Nordstrom, can I please design a menu for you or could you sponsor me or something!!?? I am in love with your food and that’s that. 

Royal cookies are filled with chocolate chips, shredded coconut and macadamia nuts. These are the perfect copycat to the Nordstrom royal cookie!

Say Hello to The royal cookie.

First, let me just tell you that this cookie goes against everything I stand for because there are NUTS in this cookie. Yep.

And there is nothing more terrible than a nut in your cookie. Or your brownie.

Except maybe if it’s a raisin masquerading as a chocolate chip. That’s basically the worst. 

Royal cookies are filled with chocolate chips, shredded coconut and macadamia nuts. These are the perfect copycat to the Nordstrom royal cookie!

So yes, I’m breaking all the rules here to bring you the royal cookie. Because it’s really freaking good.

I actually came upon the royal cookie by accident. See, shortly after I had Max (well, after he could eat real food), I tried to bribe him to stay in his stroller at the mall one day. With half a cookie, of course. 

Mind you, he had been sitting in his stroller so nicely for a long time, but the women in my family (including myself) are insane and we demand that we shop and have fun for hours! Snacks make it all better.

cookie dough balls

Nordstrom was out of chocolate chip cookies but they gave us a royal cookie instead. Upon one bite, I just about died. And I certainly wasn’t planning to enjoy it (because, you know, the nuts and all). 

It was filled with chocolate, coconut (which made it extra chewy!) and macadamia nuts. To my surprise, the macadamia nuts made it so buttery and delicious! They were kind of softer than any other nut (like a walnut!) in a cookie but the flavor they brought was fantastic. The macadamias add a rich, savory bite throughout the entire cookie, even if each bite doesn’t contain a nut. 

Royal cookies are filled with chocolate chips, shredded coconut and macadamia nuts. These are the perfect copycat to the Nordstrom royal cookie!

I’ve wanted to recreate these cookies for a few years and couldn’t be happier with how they turned out. They are chewy, the edges are crisp and the chocolate is perfect.

New favorite, YES!

Royal cookies are filled with chocolate chips, shredded coconut and macadamia nuts. These are the perfect copycat to the Nordstrom royal cookie!

And just give me a bite of that doughy, melty goodness.

Royal cookies are filled with chocolate chips, shredded coconut and macadamia nuts. These are the perfect copycat to the Nordstrom royal cookie!

Royal Cookies

Royal Cookies

Royal cookies are filled with chocolate chips, shredded coconut and macadamia nuts. These are the perfect copycat to the Nordstrom royal cookie!

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, (softened)
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup shredded coconut
  • ¾ cup chopped macadamia nuts
  • 1 12 ounce bag semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a bowl, stir together the flour, baking soda, powder and salt.
  3. In the bowl of your electric mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy, about 5 full minutes. Beat in each egg one at a time. Beat in the vanilla extract.
  4. Add the dry ingredients and beat on low speed until just combined, scraping the bottom of the bowl if needed. Stir in the shredded coconut and macadamia nuts until combined. Stir in the chocolate chips.
  5. Scoop out 1 1/2-inch sized balls of dough and place them on the parchment paper, about 2 inches apart. Bake for 16 to 18 minutes, or until the cookies are just golden on the edges. Let the cookies cool for 10 minutes on the baking sheet before transferring them to a cooling rack.

  6. To make ahead: I scoop the dough into rounds and place it on a baking sheet. Flash freeze (freeze the sheet as is) for 30 minutes, then remove the dough balls and place them in a resealable bag. Remove when needed and bake as directed, adding 1 to 2 minutes to the bake time.

Royal cookies are filled with chocolate chips, shredded coconut and macadamia nuts. These are the perfect copycat to the Nordstrom royal cookie!

Santa will be happy.

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