Delicious Cookie Recipes to Celebrate National Cookie Month

October is the perfect time to enjoy a variety of cookies, as this is when National Cookie Month is celebrated. It's an ideal excuse to try new recipes and treat yourself and your loved ones to some homemade baked goods. Cookies can be classic, vegan, or exotic - catering to any taste. Below are 7 recipes, including both traditional and vegan options, along with tips on how best to serve them and what to pair them with for the ultimate flavor experience.

Photo Credit: redstickspice.com

Ingredients:

   1 3/4 c. (225 grams) all-purpose flour
   3/4 tsp. baking soda
   1/2 tsp. baking powder
   1/2 c. (115 grams) unsalted butter, at room temperature
   1 c. (220 grams) light brown sugar
   1/2 c. (100 grams) granulated sugar
   1/3 c. white miso paste
   1/4 c. chunky peanut butter
   1 large egg
   1 1/2 tsp. vanilla
   1/2 c. granulated or Demerara sugar for rolling

Instructions:

   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

   In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.

   In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

   Add miso paste and peanut butter, and mix until smooth.

   Beat in the egg and vanilla until fully combined.

   Gradually add the dry ingredients to the wet mixture, mixing just until combined.

   Scoop about 1½ tablespoons of dough per cookie, roll each ball in granulated or Demerara sugar, and place on the prepared sheets about 2 inches apart.

   Bake for 10–12 minutes, until the edges are golden but centers are slightly soft.

   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Photo Credit: sugarspunrun.com

Ingredients:

   225g (250 mL / 1 cup) unsalted butter, at room temperature
   200g (250 mL / 1cup) sugar
   215g (250 mL / 1cup) packed light brown sugar
   2 large eggs
   5 mL (1 tsp) pure vanilla extract
   315g (560 mL / 2¼ cups) all purpose flour
   5 mL (1 tsp) baking soda
   200g crushed salted potato chips
   500 mL (2 cups) chocolate chips
   Coarse sea salt for sprinkling

Instructions:

   Preheat the oven to 180ºC (350°F).
   Cream together the butter, sugar and brown sugar until light and fluffy.
   Beat in the eggs one at a time.
   Beat in the vanilla.
   Mix together the flour and baking soda.
   Stir the flour into the creamed mixture.
   Stir in the chocolate chips and crushed potato chips.
   Scoop the dough onto the baking sheets, then sprinkle the tops with some crushed potato chips and sea salt.
   Bake about 10-12 minutes or until golden brown and just set.
   Transfer to a cooling rack.

Photo Credit: restlesschipotle.com

Ingredients:

   2 3/4 cups (358g) all-purpose flour
   1 tsp baking soda
   1/2 tsp baking powder
   1/2 tsp salt
   1 cup (224g) unsalted butter, room temperature
   1 cup + 2 tbsp (233g) granulated sugar
   2 tbsp (28g) light brown sugar
   1 large egg
   2 tsp vanilla extract

   1/4 cup sugar (additional for rolling)

Instructions:

   Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
   Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
   Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
   Add the egg and mix until well combined.
   Add the vanilla extract and mix until well combined.
   Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix.         Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
   Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
   Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
   Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Photo Credit: xoxobella.com

Ingredients:

Cookies

   2 large lemons zested *about 3 tablespoons of zest, see Note #1 below
   3/4 pound unsalted butter *room temperature
   1 cup granulated sugar
   1 teaspoon lemon extract
   3 1/2 cups all-purpose flour *see Note # 2 below
   1/4 teaspoon salt *see Note # 3 below

Cookie Topping

   1 large lemon zested *approximately 1 1/2 tablespoons
   1/4 cup Sparkling Sugar *see Note # 4 below

Instructions:

   Using a stand mixer with paddle attachment mix together softened butter with zest of 2 lemons making sure to scrape down sides halfway through mixing.
   Mix granulated sugar with butter just until combined and then mix in lemon extract.
   Sift together flour and salt. With stand mixer turned off, add all of the flour mixture and mix on the lowest speed until dough just comes together, about 2 mins. See Note # 5 below.
   Place dough between two layer of parchment paper.
   Using the under side of a large cookie sheet press dough to flatten. Wrap the dough with the edges of parchment and chill for 30 mins. See Note # 6 below.
   Preheat oven to 350℉.
   Zest 3rd lemon and mix with sparkling sugar.
   Roll chilled dough into 1/2 inch thickness and form into a rectangle as best as possible. Using a sharp knife cut cookies into 1 inch by 3 inch rectangles.
   Using a spatula place cookies on 2 ungreased cookie sheets. Evenly sprinkle each cookie with sparkling sugar mixture.
   Bake for 20-25 mins or until corners turn a light golden brown, making sure to rotate cookie trays halfway through baking.
   Let cookies cool on cookie sheets for about 10 minutes and then carefully transfer with a spatula to a wired rack to completely cool.

Photo Credit: allrecipes.com

Ingredients:

   3 cups all-purpose flour (360g)
   1 teaspoon baking soda
   ¼ teaspoon salt
   2 teaspoons ground ginger

   1 teaspoon cinnamon
   ¼ teaspoon ground cloves
   ¼ teaspoon ground nutmeg
   ¾ cup unsalted butter room temperature, (170g)
   ¾ cup firmly packed light brown sugar (165g)
   ½ cup unsulphured molasses (120mL)
   1 large egg room temperature
   1 teaspoon vanilla extract (5mL)
   Royal icing for decoratin

Instructions:

For the Cookies:

   In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
   Using a stand mixer fitted with a paddle attachment, cream butter and brown sugar on medium speed until fluffy, about 3 to 5 minutes Add in the molasses, then the egg and vanilla, and mix until combined. Scrape the bowl down and mix once more.
   With the mixer running on low speed, gradually add in the flour mixture gradually until a nice dough forms.
   Divide the dough in half and shape into disks. Cover with plastic wrap. Refrigerate for about 4 hours or overnight. (This step is important because the dough gets soft quickly and is very sticky when soft, so it really needs to be thoroughly chilled.)
   When you’re ready to bake, preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
   On a lightly floured surface, roll out one disc of chilled dough at a time to about ¼-inch in thickness. Dip the cookie cutter shapes of your choice in flour and cut out as many as you can. Carefully transfer each cutout to a baking sheet, leaving an inch between them. Reroll the scraps once.
   Bake the cookies one sheet at a time for 10 minutes. Let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For the Decoration:

   Place your icing of choice in a piping bag fitted with a small round tip or with the tip snipped off.
   Pipe decorations onto the cooled cookies with the icing.
   Attach sprinkles and or candies for added visual interest while the icing is still wet. Let the cookies sit until the icing is dry, 1 to 2 hours.

Photo Credit: marthastewart.com

Ingredients:

For the Cookies:

   2¾ cups all-purpose flour (330g)

   1 teaspoon baking soda
   1 teaspoon cream of tartar
   1 teaspoon ground cinnamon
   ¾ teaspoon salt
   1 cup unsalted butter softened (226g)
   1 cup granulated sugar (200g)
   2 large eggs room temperature
   2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating:

   ⅓ cup granulated sugar (67g)
   1½ teaspoons ground cinnamon

Instructions:

   Preheat the oven to 375°F. Line two ungreased baking sheets with parchment paper.
   In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.
   In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs on at a time beating well between each addition. Scrape down the bowl and mix in the vanilla
   With the mixer on low speed, gradually add in the flour mixture and beat just until combined. Scrape the down down and mix in any remaining dry areas.

For the Coating:

   In a small bowl, mix sugar and cinnamon together.
   Use a cookie scoop or tablespoon to portion out the cookie dough into 1½ tablespoons sized balls. Roll the dough in the palms of your hands to create smooth balls, then coat them in cinnamon sugar. Place the dough balls on the cookie sheets 2 inches apart.
   Bake for 9 to 10 minutes or until puffed and just starting to wrinkle around the edges. Let the cookies cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Photo Credit: olivesnthyme.com

Ingredients:

   Flour 130 gr
   1 Egg
   Sugar 80gr
   Butter 125gr
   70gr cornflakes

Instructions:

    In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and mix well until fully combined.
   Gently fold in the flour until a soft dough forms. Then, add the cornflakes and stir carefully to evenly distribute them without crushing too much - they should stay a bit crunchy.

   Scoop small portions of dough onto a baking sheet lined with parchment paper, leaving some space between each cookie.    Lightly press the tops to flatten them slightly.

   Bake in a preheated oven at 175°C (350°F) for 15-20 minutes, or until the edges turn golden brown. Let the cookies cool on the tray for a few minutes, then transfer them to a wire rack to cool completely.

   You’ll get buttery, crispy cookies with a lovely crunch from the cornflakes - perfect with tea, coffee, or a glass of milk.