Cookies That Make the Cut

Everyone feels more confident about a recipe when dozens of people have given it a thumbs-up. Well, here are seven cookies that have each been rated 4½-5 stars by over 1,000 people. talk about bragging rights! it's safe to say your baking efforts will yield delicious results this year.


Photos by Sheri Giblin
Above Image | Raspberry and Almond Thumbprint Cookies

Best Rolled-Out Sugar Cookies

Prep | 20 min Cook | 8 min Ready in | 1 hr, 30 min Makes | 5 dozen

Submitted by Jill Saunders
Rating ****
5,704 reviews

armagazine.com/rolled-out-sugar-cookies

“Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.” —Jill Saunders


  • 1½ cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

  • In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover and chill dough for at least 1 hour (or preferably overnight).
  • Preheat oven to 400 degrees F. On a floured surface, roll out dough ¼ to ½ inch thick. [From our kitchen: Roll one quarter of the dough at a time, keeping remainder chilled. The dough does get sticky, so use a lightly floured board and rolling pin.] Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. [From our kitchen: Your cookie yield will vary depending on size and shape of your cutter; we used a 2 ½ -inch round cutter and got 92 cookies, including rerolled scraps.]
  • Bake 6 to 8 minutes. Cool completely.

Per 1-cookie serving 109 Cal; 5g fat (3 g Sat); 2g Pro; 15g Carb; 0.3g Fiber; 93mg Sodium; 26mg Chol

Mrs. Sigg's Snickerdoodles

Prep | 20 min Cook | 10 min Ready in | 1 hr Makes | 4 dozen

Submitted by Beth Sigworth
Rating ****
3,552 reviews

armagazine.com/snickerdoodles

“These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges and chewy centers: These cookies are crowd-pleasers for sure!” —Beth Sigworth


  • ½ cup butter, softened
  • ½ cup shortening
  • 1½ cups plus 2 tablespoons white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon

  • Preheat oven to 400 degrees F.
  • Cream together butter, shortening, 1½ cups of the sugar, the eggs, and vanilla. Blend in flour, cream of tartar, baking soda, and salt. Shape dough by rounded tablespoons into balls.
  • Mix remaining 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
  • Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Per 1-cookie serving 92 Cal; 4g Fat (2g Sat); 1g Pro; 12g Carb; 0.2g Fiber; 55mg Sodium; 14mg Chol

Peanut Butter Cup Cookies

Prep | 25 min Cook | 10 min Ready in | 1 hr, 35 min Makes | 40 cookies

Submitted by Buchko
Rating *****
2,499 reviews

armagazine.com/peanut-butter-cup-cookies

“These cookies have a sweet peanut butter cup center.” —Buchko


  • 1¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ cup peanut butter
  • ½ cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate- covered peanut butter cups, unwrapped

  • Preheat oven to 375 degrees F. Sift together flour, salt, and baking soda; set aside.
  • Cream together butter, sugar, peanut butter, and brown sugar until fluffy. Beat in egg, vanilla, and milk. Add flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. [From our kitchen: The dough is too soft to roll into balls—just scoop with a mini ice cream scoop! Also, most mini muffin pans have only 12 or 24 cups, so you'll need an extra pan or you'll have to cool the hot pan before making the remaining cookies. We got 34 cookies using a scoop that holds a rounded tablespoon of dough.]
  • Bake for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Per 1-cookie serving 122 Cal; 7g Fat (3 g Sat); 2g Pro; 14g Carb; 0.6g Fiber; 119mg Sodium; 12mg cCHOL

Soft Oatmeal Cookies

Prep | 15 min Cook | 10 min Ready in | 2 hr Makes | 2 dozen

Submitted by Bittersweet1
Rating ****
2,210 reviews

armagazine.com/soft-oatmeal-cookies

“These oatmeal cookies are very moist, with good flavor. Add a cup of raisins or nuts if you desire.” —Bittersweet1


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 3 cups quick-cooking oats

  • In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into creamed mixture. Mix in oats. Cover and chill dough for at least 1 hour. [From our kitchen: No need to chill this dough—it's fine at room temp!]
  • Preheat oven to 375 degrees F. Grease cookie sheets. Roll dough into walnut-size balls and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. [From our kitchen: We didn't roll into balls or flatten; we just scooped and baked and they came out perfect, with fewer steps! We made rounded-tablespoon scoops and got sixty-six 2½-inch cookies.]
  • Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. [From our kitchen: The timing here was just right for soft cookies, but if you like 'em crisp, bake them 2 to 4 minutes longer. They're great either way.]

Per 1-cookie serving 218 Cal; 9g Fat (5 g Sat); 3g Pro; 32g Carb; 1g Fiber; 213mg Sodium; 38mg Chol

Raspberry and Almond Thumbprint Cookies

Prep | 30 min Cook | 18 min Ready in | 1 hr, 15 min Makes | 3 dozen

Submitted by Dee
Rating ****
1,329 reviews

armagazine.com/raspberry-almond-thumbprints

“Shortbread thumbprint cookies filled with raspberry jam and drizzled with glaze.” —Dee


  • 1 cup butter, softened
  • ⅔ cup white sugar
  • ½ teaspoon plus ¾ teaspoon almond extract
  • 2 cups all-purpose flour
  • ½ cup seedless raspberry jam (apricot would be awesome too!)
  • ½ cup confectioners' sugar
  • 1 teaspoon milk

[From our kitchen: If you use unsalted butter when baking, add ¼ teaspoon salt to the dough mixture—the flavor really benefits. We needed 1 tablespoon milk to get the glaze to the right consistency for drizzling.]


  • Preheat oven to 350 degrees F.
  • In a medium bowl, cream together butter and white sugar until smooth. Mix in ½ teaspoon of the almond extract. Mix in flour until dough comes together. Roll dough into 1½-inch balls and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill hole with preserves.
  • Bake for 14 to 18 minutes, or until lightly browned. Let cool 1 minute on cookie sheet. [From our kitchen: We got forty-two 2-inch cookies.]
  • In a medium bowl, mix together confectioners' sugar, remaining ¾ teaspoon almond extract, and the milk until smooth. Drizzle lightly over warm cookies.

Per 1-cookie serving 104 Cal; 5g Fat (3g Sat); 0.8g Pro; 14g Carb; 0.2g Fiber; 37mg Sodium; 14mg Chol

Big Soft Ginger Cookies

Prep | 15 min Cook | 10 min Ready in | 50 min Makes | 2 dozen

Submitted by Amy1028
Rating ****
3,478 reviews

armagazine.com/ginger-cookies

“These are just what they say: big, soft, gingerbread cookies. They stay soft too. My oldest son's favorite.” —Amy1028


  • 2¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup margarine, softened [From our kitchen: Use butter, not margarine, for the best flavor!]
  • 1 cup plus 2 tablespoons white sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses

  • Preheat oven to 350 degrees F. Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside
  • In a large bowl, cream together margarine and 1 cup of the sugar until light and fluffy. Beat in egg, then stir in water and molasses. Gradually stir sifted ingredients into molasses mixture. Shape dough into walnut-size balls and roll them in remaining 2 tablespoons sugar. [From our kitchen: We got a yield of thirty 2¾-inch cookies.] Place cookies 2 inches apart on an ungreased cookie sheet and flatten slightly.
  • Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Per 1-cookie serving 143 Cal; 6g Fat (1g Sat); 2g Pro; 21g Carb; 0.4g Fiber; 147mg Sodium; 9mg Chol

Best Chocolate Chip Cookies

Prep | 20 min Cook | 10 min Ready in | 1 hr Makes | 4 dozen

Submitted by Dora
Rating ****
5,329 reviews

armagazine.com/best-chocolate-chip-cookies

“Crisp edges, chewy middles.” —Dora


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • ½ teaspoon salt
  • 3 cups all-purpose flour
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts

  • Preheat oven to 350 degrees F.
  • Cream together butter, white sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. [From our kitchen: We used a mini ice cream scoop that holds a rounded tablespoon of dough, for easy portioning, and dropped them about 2 inches apart. Our yield was fifty-seven 2½-inch cookies.]
  • Bake for about 10 minutes, or until edges are nicely browned.

Per 2-cookie serving 298 Cal; 16g Fat (8g Sat); 4g Pro; 39g Carb; 2g Fiber; 166mg Sodium; 38mg Chol


Cookie Countdown! Every December for the past 10 years on Allrecipes.com, we've revealed a new holiday cookie recipe on each of the 25 days of Christmas. And we plan to keep the tradition going! Come check out our cookie countdown page, and sign up for the free cookie newsletter at armagazine.com/cookie-countdown.