Creative Cookie Recipes Non Chocolate Chip

Delicious Cookie Recipes

I have a thing for whipping cookies that pack a punch without leaning on chocolate chips. Below are my go-to cookie recipes that’ll have every cookie lover doing a happy dance.

Chocolate Chipless Cookies

Who says cookies need chocolate to be fab? Dive into these chocolate chipless goodies and prepare to be wowed:

Ingredients:

• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Flaky salt for that extra sprinkle

Instructions:

1. Fire up your oven to 400°F (200°C).
2. Blend butter with dark brown and granulated sugars in a big bowl until it’s a fluffy cloud.
3. Crack in the eggs and dribble in vanilla; mix until it’s all jazzed up.
4. In a separate bowl, blend together the flour, baking soda, and salt by whisking.
5. Gradually team up the wet and dry players, mixing until they get along.
6. Give the dough a 20-minute chill in the freezer to keep things from spreading.
7. Roll dough into tablespoon-sized balls and line them on a parchment-covered baking sheet.
8. Add a sprinkle of flaky salt to each little beauty.
9. Bake for 8-10 minutes ‘til tops are golden and centres stay gooey.

Step	Time Needed
Cream butter and sugars	5 minutes
Combine ingredients	5 minutes
Chill dough	20 minutes
Bake	8-10 minutes

Reference: Vanilla Bean Blog

Snickerdoodle Cookies

Snickerdoodles are the grandma-approved favourite, dunked in cinnamon sugar and oozing soft perfection.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose Flour
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons ground cinnamon
• 1/4 cup granulated sugar (for that cinnamon magic)

Instructions:

1. Set your oven to 350°F (175°C).
2. Mix the butter and 1 1/2 cups sugar in a hefty bowl until it’s fluffier than a poodle.
3. Add eggs, one at a time, like it’s a slow dance.
4. In another bowl, get the Flour, cream of tartar, baking soda, and salt chummy.
5. Slowly introduce the dry group to the wet group.
6. Mix the leftover sugar with cinnamon in a small bowl for coating.
7. Roll dough into balls the size of heaping tablespoons and coat them in cinnamon sugar.
8. Lay these gems on a parchment-lined baking sheet.
9. Bake for 10-12 mins until the edges say hello to golden perfection.

Reference: Lil Luna

Peanut Butter Cookies

Peanut butter cookies bring comfort without the chocolate crutch, letting that peanutty goodness shine.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose Flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat to a warm 350°F (175°C).
2. Cream butter, granulated sugar, brown sugar, and peanut butter till it’s smooth like jazz.
3. Chuck in the egg and vanilla; stir like you mean it.
4. Blend the Flour, baking powder, baking soda, and salt in another bowl.
5. Let the dry team join the wet team.
6. Roll the dough into 1-inch balls, setting them on a parchment-lined baking sheet.
7. Flatten each with a fork to make classic criss-cross lines.
8. Bake for 10-12 minutes until they’re golden and irresistible.

Reference: Live Well Bake Often

I hope these recipes tickle your taste buds and urge you to play around with baking magic. Want to explore more? Check out my takes on gipfeli recipes and sourdough bagels. Happy baking, you all!

Perfecting Snickerdoodles

Snickerdoodles are everyone’s cosy, sweet-time treat, yet a few tricks can bring out the best in these cinnamon-dusted goodies. Here’s how to ensure your snickerdoodles come out just right:

Cream of Tartar Substitution

Ah, the tangy bite in snickerdoodles – that’s the cream of tartar making magic. Run out of it? No worries! You can still bake up a storm. Swap in 2 teaspoons of baking powder and ½ teaspoon of lemon juice or white vinegar if you’re fresh out of the good stuff (Lil Luna). This blend keeps the cookie chewy and gives it a slight tang. Of course, some die-hard fans will tell you nothing can genuinely replace cream of tartar’s kick (Modern Honey).

What’s In It?	How Much?
Baking Powder	2 teaspoons
Lemon Juice/White Vinegar	½ teaspoon

Some folks are firm believers in the OG recipe. They say the unique zing from the cream of tartar is a must-have in the snickerdoodle game.

Chilling Dough Tips

If you want your snickerdoodles to turn out just right – all thick and soft – get cosy with chilling. Cooling the dough stops the cookies from spreading too wide, and patience goes a long way. A brief 30 minutes to 1 hour in the fridge should do the trick. Need more deets on the chilling process? Check out Sally’s Baking Addiction’s oatmeal cookie tips.

Here’s what you’ve got to know:

• Pop that dough in the fridge for at least 30 minutes.
• If it’s got a sticky vibe, chill it a little longer.
• Is it not baking right away? Keep the dough cool in the fridge for up to 2 days.

Storage and Shelf Life

Keep your snickerdoodles fresh and scrumptious with these storage secrets:

Storage:

• Seal them in an airtight container at room temp.
• To stop the sticking, toss a little parchment paper between each layer.

Shelf Life:

• Freshness sticks around for about a week if stored at room temperature.
• Extend the love by freezing them. Layer them on a baking sheet until firm, then pack them in a container or freezer bag. They’ll stay tasty for about 3 months.

Freezing Dough:

• The dough is also kept well in the freezer. Form balls, freeze them on a sheet, and then stash them in a bag or container.
• There is no need to thaw—bake straight from frozen; just add a couple more minutes to your bake time.

For some baking wisdom and know-how, glance at Baking Expert Tips.
Remember, injecting these smooth moves into your baking routine will make your snickerdoodles snack-time superstars every single batch. Don’t miss our soft peanut butter cookies—a treat for any cookie enthusiast.

Irresistible Oatmeal Raisin Cookies

So picture this: oatmeal raisin cookies. They aren’t any chocolate chip, but they’ve been winning over hearts and taste buds forever. If you want to whip up a batch that will knock your socks off, here’s your guide to cookie greatness.

Ingredients for Success

If you want your oatmeal raisin cookies to give you that perfect chewy vibe and a flavour punch, here’s what you need:

• Oats: 3 cups. Should you go for the old-fashioned or quick instant oats? No, they’re not invited to this party.
• Raisins: Add that sweet, chewy magic.
• Butter or Shortening: Butter is for those who love rich flavours; shortening is the secret to softer cookies.
• Nuts: Optional if you’re feeling a bit crunchy.
• Flour, Salt, Baking Soda, Cinnamon, Nutmeg: Your dry essentials.
• Sugars (Brown and White): Who doesn’t like a sweet, moist cookie?

Advanced Preparation Tips

Do you want to up your cookie game? Prepping your dough ahead can turn your cookies from good to absolutely magical:

1. Refrigeration: Mix up your dough and throw it in the fridge for up to a couple of days. The flavours like to make friends in the fridge, and this helps your dough get nice and firm, which is perfect for baking.
2. Freezing: Roll the dough into individual servings, freeze them until firm, and then toss them in a container or bag. They’ll be waiting for you for up to three months—just bake directly from the freezer!

Size and Baking Techniques

Gettin’ the size and baking. That’s what elevates these cookies to can’t-put-down status:

1. Size Adjustment: Bigger cookies are chewier, so if you want them large, increase the baking time to 20 minutes.
2. Baking Time: Bake the standard fellas for about 10 minutes. You want those edges slightly tanned and the rest light to keep that dreamy softness inside.

Size of Cookies	Baking Time
Standard	10 minutes
Extra-Large	20 minutes

Follow these steps, and you’ll be the cookie champ among your crew. If you’re feeling adventurous, try our brown sugar cookies and experiment with different mix-ins. Now go on, and happy baking!

Exploring Flavor Variations

Alright, let’s spice up your cookie-baking adventures! Here are some fun and delicious twists on Snickerdoodle cookies that will wow your taste buds.

White Chocolate Snickerdoodles

Have you ever tried adding white chocolate to a Snickerdoodle? It’s akin to increasing the sound on a song you love. Creamy white chocolate chips take every bite to sweet heaven.

Ingredients:

• 2 3/4 cups all-purpose Flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1 cup white chocolate chips
• 1/4 cup granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Steps:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix flour, baking powder, baking soda, salt, and cream of tartar.
3. Cream the butter and sugar together until light and airy in a big mixing bowl. Add eggs and vanilla extract, stirring until they’re pals.
4. Gradually add the dry mix to the wet mix, blending till just mixed.
5. Fold in those chocolate chips like you’re tucking them into bed.
6. Roll the dough into balls and coat it with cinnamon sugar.
7. Place dough balls on baking sheets.
8. Bake for 10-12 minutes until the edges are a smidge golden.
9. Let it sit on the baking sheet for 5 minutes to cool before moving it to a wire rack.Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Cake Mix Snickerdoodles

Short on time but big on flavour? Cake mix snickerdoodles are your go-to. It’s the laziest way to look like you tried hard.

Ingredients:

• 1 box yellow cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 cup granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Steps:

1. Preheat your oven to 350°F (175°C).
2. Mix cake mix, eggs, oil, and ground cinnamon in a big bowl.
3. Roll the dough into balls; roll them around in cinnamon sugar.
4. Pop them onto baking sheets.
5. Bake 10-12 minutes till just set.
6. Let them cool on the sheet a bit before moving to a rack.

Need more tricks? See our hotcake mix recipe.

Snickerdoodle Bars

If you’re into sharing, try Snickerdoodle bars. They offer all the snickerdoodle love with less work. Please, thank you.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose Flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/4 cup granulated sugar (for topping)
• 2 teaspoons ground cinnamon (for topping)

Steps:

1. Set the oven temperature to 350°F (175°C) and apply grease to a 9×13 inch baking pan.
2. Beat butter and sugar until fluffy; mix well with eggs and vanilla.
3. Mix Flour, baking powder, salt, and tartar in another bowl.
4. Combine dry ingredients with wet ones.
5. Spread into your pan.
6. Mix sugar and cinnamon for topping; sprinkle on top.
7. Bake 25-30 minutes till the edges are golden and a toothpick comes out clean.
8. Cool before slicing into bars.

More inspo awaits in our spiced vanilla recipe.

Try these cookie variations, and your kitchen will be the new hotspot. Have fun experimenting, and let your inner baker shine!

Unique Twist on Classic Cookies

Brown Sugar Cookies Recipe

When craving a classic cookie with something extra, brown sugar cookies are my go-to treat. They’re basically chocolate chip cookies without the chocolate chips, which lets the deep, buttery sweetness of brown sugar really shine. I borrowed this recipe from a traditional chocolate chip cookie recipe but skipped the chocolate to accommodate those who dig the pure cookie dough vibe (Lilies and Loafers).

Ingredients:

• 1 cup unsalted butter, get it nice and soft
• 1 cup packed brown sugar
• 1/2 cup regular sugar
• 2 big ol’ eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions:

1. Crank up your oven to 350°F (175°C).
2. Mix the butter, brown sugar, and regular sugar in a big bowl until everything’s smooth as silk.
3. Toss in the eggs one by one and stir in the vanilla.
4. Mix the Flour, baking soda, and salt separately, then work it into the buttery mix bit by bit.
5. Spoon blobs of dough onto cookie sheets without greasing them up.
6. Bake for 10 to 12 minutes, till the edges start turning golden.
7. Give them a minute on the sheet before moving to wire racks to cool off completely.

Cookie Size	How Many Yields
Big	8-12
Medium/Small	12-15

This recipe typically pumps 8 to 12 giant cookies (Lilies and Loafers).

Playing with Add-Ins

One cool thing about brown sugar cookies is that you can jazz them up however you like. Mix in your favourite extras to keep things exciting. Check out these suggestions:

1. Peanut Butter Chips: Toss some for a decadent, nutty twist that plays nicely with brown sugar.
2. Caramel Bits: They’ll add a sweet, gooey surprise.
3. Nuts: Chopped walnuts or pecans will give you a nice crunch.
4. Dried Fruit: Raisins or dried cranberries provide a chewy, sweet mix.

Baking Expert Tips

So, you need to be in the mood for chocolate chip cookies? No prob, friend! Baking other cookie recipes can be just as fun, maybe even more rewarding! Here are some nifty tips to ensure your cookie escapades are always a triumph.

Ingredient Switcheroos

Are you running short on something? No worries! You can swap out ingredients without ruining your masterpiece.

Ingredient	Substitute
Butter	Try margarine or coconut oil (same amount)
Sugar	Hello honey or maple syrup! Just cut back on liquid a touch
Eggs	Mix 1 tablespoon flaxseed meal with 3 tablespoons water for each egg
All-Purpose Flour	Whole wheat flour or gluten-free flour can work, but expect a texture surprise

All-Purpose Flour Whole wheat flour or gluten-free Flour can work, but expect a texture surprise
These swaps can be a lifesaver if you’re adapting to a dietary need or just out of something. Make sure to check the recipe deets to get the best results.

Keeping Cookies Fresh ‘n’ Tasty

Want that fresh-from-the-oven taste days later? It’s possible! Here’s how:

• Room Temp: Chuck those cookies in an airtight container. Like peanut butter cookies? They’ll stay good for about five days. Here’s proof!
• Fridge Break: If you’re messing with Snickerdoodle dough, chill it for a flavour and texture makeover. Here’s the scoop! (Lil Luna).
• Freeze Time: Most doughs freeze like a dream for up to three months. Roll the dough into little balls first and freeze on a tray. Then, toss them in a freezer bag. Voilà, ready-to-bake goodies anytime!

Recipe Fun and Tweaks

Want to spice things up? Try these cheeky twists:

• Snickerdoodles: Want to ditch cream of tartar? Cool, there are options! You can also toss in fancy stuff like white chocolate chips or nuts.
• Peanut Butter Cookies: If you’re feeling wild, mix in chocolate chunks, raisins, or bacon (Live Well Bake Often).
• Oatmeal Raisin Cookies: Swap raisins for dried cranberries or apricots, and add a dash of cardamom or ginger for a kick.

Playing around with ingredients and methods can lead to your next favourite treat. For more smarts, check out our tips on keeping baked stuff fresh and wild cookie ideas.

With these secrets in your back pocket, you’ll wow them with every non-chocolate chip cookie creation. So go wild, explore, and happy baking!