With the advent of fall approaching, we can start looking for some yummy fall cookie recipes to indulge in with a hot drink or just to have on hand as a treat. Cookies are awesome because they make great gifts; have you ever heard of anyone saying they hate all cookies? Plus they make the perfect ending to a great meal. Check out these 10 excellent fall cookie recipes to add some sweetness to your life!
This is a must-try cookie recipe for fall-ginger, pecans and five spice powder together in a cookie sounds heavenly! I also love cookies with a glaze and this fall-themed cookies uses just a touch (you can add a ton if you want) of glaze that perfectly balances the bitter lemon peel in the cookie. The spicy ginger shortbread sounds like a perfect match with a steaming cup of tea!
¾ cup butter, softened
¼ cup granulated sugar
1 teaspoon grated lemon peel
1 egg yolk
1 ¼ cups Gold Medal® all-purpose flour
1 teaspoon five-spice powder
¼ cup finely chopped crystallized ginger
¼ cup finely chopped pecans
1 tablespoon Gold Medal® all-purpose flour
¼ cup white vanilla baking chips
½ cup powdered sugar
1 tablespoon water
In large bowl, beat butter, granulated sugar, lemon peel and egg yolk with electric mixer on medium speed. Stir in 1 1/4 cups flour and the five-spice powder until dough holds together. Stir in ginger and pecans.
Place dough on smooth surface sprinkled with 1 tablespoon flour. Divide dough in half. Shape each half into 6-inch log. Wrap in plastic wrap; refrigerate 1 hour.
Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat. Cut dough into 1/4-inch slices. Place 1 inch apart on cookie sheet.
Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In small microwavable bowl, microwave baking chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Stir in powdered sugar and water. Add additional water, if needed, to achieve glaze consistency. Drizzle glaze over cookies. Let stand until set. Makes 3 dozen cookies.
This fall cookie recipe reminds me of those highly addicting candy apple lollypops that you see a lot during Halloween. I think creamy caramel paired with apples is a match made in heaven just like peanut butter and chocolate so this cookie recipe got my attention right away. These cookies are sure to be a hit with kids of all ages!
1/2 cup butter, softened
1 1/4 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon apple pie spice
1/4 teaspoon salt
1/2 cup apple juice or milk
2 1/4 cups all-purpose flour
1/4 cup whole wheat flour or all-purpose flour
1 large tart apple (such as Granny Smith), peeled, cored, and coarsely shredded (about 1 cup)
1/2 cup packed brown sugar
3 tablespoons butter
3 tablespoons apple juice
2 2/3 cups powdered sugar
1/2 cup finely chopped pecans, toasted
In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1-1/4 cups brown sugar, baking soda, apple pie spice, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in egg until well combined. Add 1/2 cup apple juice; beat on low speed until combined (mixture will look curdled). Beat in as much of the flours as you can with the mixer; stir in any remaining flour. Fold in apple.
Drop dough by slightly rounded teaspoons 2 inches apart onto parchment paper-lined cookie sheets. Bake in 350 degree F oven about 10 minutes or until tops are lightly browned. Let stand 2 minutes on cookie sheets. Transfer cookies to wire racks to cool.
In a small saucepan heat and stir 1/2 cup brown sugar, 3 tablespoons butter, and 3 tablespoons apple juice over medium heat until sugar dissolves. Remove from heat. Whisk in powdered sugar. Spread frosting on cooled cookies and immediately sprinkle with pecans. If frosting begins to harden, stir in a small amount of apple juice to make spreading consistency. Makes about 3 dozen cookies.
Try out this healthy take on a classic cookie recipe for fall! This version of molasses cookies includes oats for fiber and whole wheat flour that’s packed with vitamins and protein so it’s definitely a healthier option than other traditional recipes you’ll find. A healthy molasses cookie would make a great mid-day snack to enjoy at work!
2 tbsp. ground flax
1 egg white
1 c. whole-wheat flour
1 c. oats (not instant)
1/2 c. blackstrap molasses
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. baking soda
Preheat oven to 350 degrees. Combine flax and egg white in a bowl. Set aside. Using a fork, mash banana in a bowl. Add flour and oats. Mix well. Add flax mixture and molasses, mixing until everything is combined. Add the rest of the ingredients, stirring well. Scoop out rounded spoonfuls of batter onto a baking sheet. Bake for 25 minutes. Makes 20 cookies.
Try this fall dessert recipe for hazelnut cookies and quickly become everyone’s favorite cookie chef! I’m thinking these cookies would go great with a cup of coffee and would be the ideal way to end the night. This recipe is a quick and simple way to whip a fast dessert and freeze the rest of the recipe for another night.
1/2 cup hazelnuts (2 oz)
1/4 cup plus 3 Tbsp sugar
3/4 cup plus 2 Tbsp all-purpose flour
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
Put oven rack in middle position and preheat oven to 350ºF.
Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
Dough can be chilled up to 12 hours or frozen, wrapped well in plastic wrap, up to 1 month. (Thaw before cutting and baking.) Cookies keep in an airtight container at room temperature 2 weeks.
This fall dessert recipe combines two of my favorite fruits with a delectable orange icing. I get excited just thinking about making these cookies! I think cranberries are an underrated fruit and I’m glad to see it have a starring role in this recipe. These sweet and tart cookies would be great to have with tea or coffee or as dessert!
¾ cup butter or margarine, softened
1 cup packed light brown sugar
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups quick-cooking oats
1 cup Gold Medal® all-purpose flour
2/3 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup sweetened dried cranberries
1 cup powdered sugar
¼ teaspoon vanilla
3-4 teaspoons orange juice
Heat oven to 350°F. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies. Makes 2 dozen cookies
Banana-Oat Breakfast Cookies are a fall cookie recipe that can be used to make a sweet start to the day or dessert. Imagine waking up to a banana oat cookie and a hot cup of Joe, it would ease the pain of your grueling commute and help smart your day with a smile! Don’t worry, this cookie isn’t all sugar and flour, there’s wheat germ and rolled oats in there so it qualifies as breakfast!
1/2 cup peanut butter
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
2 medium ripe bananas, mashed (about 1 cup)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup toasted wheat germ
2 cups rolled oats
1 cup dried cherries or raisins
In a large mixing bowl, beat peanut butter and butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar and beat until well combined. Add the egg and vanilla; beat well. Beat in the bananas, baking soda and salt.
Add the all-purpose flour, whole wheat flour and wheat germ to mixture, beating just until combined. Stir in the oats and dried cherries or raisins. Drop by a 1/4-cup measure about 4-inches apart onto ungreased cookie sheets. Spread each cookie to a 3-inch round.
Bake in a 350 degree F oven for 15 to 16 minutes or until edges are set and lightly browned. Cool on cookie sheet 1 minute. Remove and cool on wire racks. Serve within 24 hours. Freeze for longer storage. Makes 20 cookies.
Here’s another yummy breakfast fall cookie recipe for all the vegans out there! I haven’t seen too many different flavors of vegan cookies and anything with sweet potatoes is healthy and always delish so I can’t wait to try out this recipe myself! Vegan cookies and food in general are amazing so even those who aren’t vegan will probably fall in love with this recipe too!
2/3 c. sweet potato puree
2 tbsp. ground flax seed
1/4 c. almond milk
1/3 c. canola oil
1/2 c. maple syrup
1 tsp. vanilla extract
1 c. spelt flour
1 c. whole-wheat pastry flour
1 tsp. pumpkin pie spice
3/4 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 c. rolled oats
3/4 c. toasted pecans, chopped
1 c. dried cranberries
Preheat oven to 350 degrees. In a large mixing bowl, mix together sweet potato puree, ground flax seed and almond milk. Add the remaining wet ingredients (oil, syrup and vanilla) and mix well. Sift in spelt flour, whole-wheat pastry flour, spices, soda and salt and stir until full incorporated. Fold in the oats, pecans and dried cranberries. Using a 1/4 c. measuring cup, scoop cookie dough and drop on a baking sheet lined with parchment paper. Leave 2" of space between each cookie. Press down the scoops to form a flat patty. Bake for 15 minutes or until cookies are a light golden brown. Makes 20 cookies.
Peanut butter and cocoa are the superstars of this cookie recipe for fall and since it’s a no-bake recipe, it’s that much easier and faster to make! These cookies are much more decadent than the other cookies on this list but that won’t stop me and my family from devouring these mouthwatering cookies! Peanut butter always puts a smile on my face and I hope these cookies make you smile too!
2 cups white sugar
1/2 cup butter
1/2 cup milk
1/3 cup unsweetened cocoa powder
2/3 cup peanut butter
3 cups quick cooking oats
1/2 cup chopped peanuts (optional)
2 teaspoons vanilla extract
Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to rolling boil. Remove from heat; cool 1 minute.
Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.
What list of fall cookie recipes would be complete with pumpkin cookies?! Pumpkin is like the quintessential fall food that we never get tired of and tastes great in just about every dessert you can think of. If you love soft and chewy cookies and you’re a fan of pumpkin, you’ve got to try this!
8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup raisins
2 1/2 cups all-purpose flour
Preheat oven to 350 degrees F (175 degrees C).
Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges. Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.
Girls love sparkles and this cookie recipe for fall allows you to express your love for all things sparkly! These mini candy corn cookies are not only adorable but the hint of orange flavor from the orange juice makes this one of the most tempting treats ever! There’s also a chocolate version of the recipe included for you die-hard chocolate lovers too!
1 cup Land O Lakes® Butter, softened
1 cup sugar
1 Land O Lakes® All-Natural Egg
2 tablespoons orange juice
2 teaspoons freshly grated orange zest
1/8 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda
Orange paste or gel food color
Yellow paste or gel food color
1/2 cup sugar
Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight). Place 1/2 cup sugar in large bowl; set aside.
Heat oven to 375°F. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto wire cooling rack. Cool completely. Store in loosely covered container.
Chocolate Candy Corn: Prepare dough as directed except stir 1 (1-ounce) square melted semi-sweet baking chocolate into one-third of white dough. Tint one-third of dough orange and one-third yellow. Place chocolate dough into prepared pan; layer with orange and yellow dough. Cut and bake as directed.
These fall cookie recipes really get me in the mood for warm, gooey cookies! I love the smell of the house when you’ve got cookies baking in the oven and I can’t wait to try out these recipes and sample all the different flavors of fall. Do you like baking cookies? What’s your favorite fall cookie?
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