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Red velvet crinkle cookies or double chocolate crinkle cookies
https://bromabakery.com/red-velvet-crinkle-cookies/ https://sallysbakingaddiction.com/double-chocolate-crinkle-cookies/ |
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These are fabulous
https://www.thevanillabeanblog.com/pan-banging-ginger-molasses-cookies/ |
The red velvet crinkle cookies look really good. |
| I am a sucker for butter spritz cookies, decorated with red and green sprinkles or sugar or a candied cherry popped in the middle (when I was a kid you could buy these cherries in red and green around Christmas!). |
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Chai snickerdoodles are really good and just a little different from the standard cinnamon ones.
https://choosingchia.com/chewy-chai-snickerdoodles/ |
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These are festive, although a bit more time consuming compared to a drop cookies. Depends on how many dozen you need to make.
https://www.simplyrecipes.com/recipes/candy_cane_cookies/ |
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The Doubletree Choc Chip cookies blows Nestles out of the water:
https://stories.hilton.com/food-beverage/static-doubletree-reveals-cookie-recipe |
Was just about to post this. These are my go-to for bringing in cookies anywhere because they look good and taste even better! |
| My kids adore lemon. Lemon cookies, tarts, etc. Key lime anything is also a hit. |
Do you have a favorite recipe? |
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They are not really fun to make but a lot of people seem to love the rolo pretzel cookies when I have them on my cookie platters.
Also popular, decorated sugar cookies, buckeyes and of course the peanut butter kiss cookies. |
Sally’s recipe for chocolate crinkle cookies is DIVINE! We make these every year. |
+100 these are awesome |
NP. We love lemon bars and lemon coolers (lots of recipes for these online). But several people on this thread mentioned liking chocolate and red velvet crinkle cookies, and you can make lemon crinkle cookies, too (the powdered sugar doesn't pop visually the way it does on brown and red cookies, but it is still pretty and very yummy - again, just google for a recipe). |
| Chewy molasses cookies from allrecipes, I think originally from Cooking light magazine but I may be wrong. |