10 Yummy Fall Cookie Recipes

10 Yummy Fall Cookie Recipes

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As the temperatures drop outside, everyone preps to keep warm inside. Slow cookers, chili and hot beverages make their seasonal appearance while other classic snacks take the back burner. But is that really fair? What makes a cookie not seasonally favorable? It’s time to put these deliciously, baked little desserts back on your fall celebration tables with these great recipes.

10 Yummy Fall Cookie Recipes:

1. Caramel Apple Cookies from CookingClassy.com

Ingredients

  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup peeled/shredded Granny Smith apple
  • 1 tbsp lemon juice
  • ½ cup unsalted butter
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup frozen apple juice concentrate, thawed
  • For frosting: ½ cup packed light brown sugar, ¼ cup butter, 2.5 tbsp apple juice concentrate, 1/8 tsp salt, 2.5 cups powdered sugar, ½ cup finely chopped pecans

Directions

  1. Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl then set aside. Toss shredded apple with lemon juice in another bowl, then set that aside as well.
  2. Blend the butter and brown sugar until creamy, then mix in egg, vanilla, flour mixture and apple juice concentrate. Begin folding in the apples (and juices).
  3. Scoop dough out and place on parchment paper lined cookie sheets about 2 inches apart. Bake for 11-12 minutes then allow to cool on the sheet.
  4. For the frosting: Combine brown sugar, butter, apple juice concentrate and salt in a saucepan. Over medium heat, whisk the mixture constantly until sugar has dissolved. Remove from heat and whisk in powdered sugar until smooth. When cookies cool, spread the mixture over the cookies then sprinkle with pecans!

2. Pumpkin-Oat Chocolate Chip Cookies by CookingClassy.com

Ingredients

  • 2.5 cups all-purpose flour
  • 1.5 cups quick oats
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 cup unsalted butter
  • 1 1/3 cups packed light-brown sugar
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ¼ cups canned pumpkin puree
  • 1 ¾ cups semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees. In a bowl, whisk flour, oats, baking soda, salt, cinnamon, nutmeg and ginger together then set aside.
  2. Blend together the butter, brown sugar and sugar until creamy, then add the egg, vanilla and pumpkin to the blender. Mix in all dry ingredients with blender on low speed.
  3. Mix in chocolate chips and let batter set for 5-10 minutes. Scoop dough out and drop onto parchment lined cookie sheets – spaced 2 inches apart. Bake for 12-14 minutes, let cool and enjoy!

3. Molasses Ginger Cookies by TableForTwoBlog.com

Ingredients

  • 2 ¼ cup all-purpose flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • 1.5 sticks unsalted butter
  • 1 cup dark brown sugar
  • 1 egg
  • ¼ cup molasses

Directions

  1. Preheat oven to 350 degrees and line cookie sheets with parchment paper. In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger and cloves then set aside.
  2. In a separate bowl, blend together the butter and brown sugar until creamy and fluffy, add in the egg and molasses, then beat until blended well.
  3. Add dry ingredients until combined. Scoop dough onto parchment paper then bake for 12-14 minutes. Allow to cool and enjoy!

4. Caramel Apple Cider Cookies by The-Girl-Who-Ate-Everything.com

Ingredients

  • 1 cup unsalted butter
  • 1 cup sugar
  • ½ tsp salt
  • 1 (7.4 oz) box Alpine Spiced Apple Cider Instant Drink Mix (10 packets)
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 1 (14 oz) bag of Kraft chewy caramels

Directions

  1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  2. In a bowl, whisk the flour, baking soda, baking powder and cinnamon together then set a side. In a separate bowl, blend the butter, sugar, salt and all ten packets of apple cider mix powder. Blend until light and fluffy. Begin beating in the eggs one at a time, then add the vanilla extract. Combine mixtures (flour and eggs) and mix well.
  3. Scoop the dough out in balls, flatten each in your hand and press the unwrapped caramel into the center. Seal the dough around the caramel and roll the cookie into a ball. Place on the parchment paper about 3 inches apart.
  4. Bake 11-14 minutes or until the edges brown. Slide the parchment paper off the cookie sheet and allow to cool enough to twist off the paper. Then turn the cookies upside down and allow to cool the rest of the way (this prevents the caramel from oozing out of the bottom).

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5. Pumpkin Cheesecake Snickerdoodles by TheRecipeCritic.com

Ingredients

  • 3 ¾ cups all-purpose flour
  • 1.5 tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp vanilla extract
  • For the filling: 8 oz cream cheese, ¼ cup sugar, 2 tsp vanilla extract
  • For the cinnamon-sugar coating: ½ cup granulated sugar, 1 tsp ground cinnamon, ½ tsp ground ginger, dash of allspice

Directions

  1. Whisk the flour, baking powder, salt, cinnamon and nutmeg together in a bowl then set aside. In a separate bowl, blend together the butter and sugars on medium-high speed for about 2-3 minutes.
  2. Blend in the pumpkin puree, beat in egg and then vanilla. Add the dry ingredients on low speed until mixed well. Cover and chill the dough for an hour.
  3. To make the filling, blend cream cheese, sugar and vanilla together, then chill for an hour.
  4. Preheat oven to 350 degrees and line your baking sheets with parchment paper. Combine the sugar and all spices together for the coating and set aside.
  5. Flatten some cookie dough in your hand, spoon the filling into the center, then add more flattened cookie dough on top. Pinch the edges together and roll into a ball.
  6. Roll the ball in the cinnamon-sugar coating and place on the baking sheet 2 inches apart. Bake for 10-15 minutes, let cool for 5 minutes and enjoy!

6. White Chocolate and Butterschotch Chip Cookies by Lilluna.com

Ingredients

  • 1 cup sugar
  • 1 cup brown sugar
  • ½ cup butter
  • ½ cup oil
  • 2 eggs
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 3 cups flour
  • ½ bag white chocolate chips
  • ½ bag butterscotch chips

Directions

  1. Cream together sugars, butter and oil in mixer.
  2. Add eggs and beat until fluffy.
  3. Add dry ingredients as well as vanilla and almond extract.
  4. Mix in chips.
  5. Bake at 350 degrees for 7-8 minutes and enjoy!

7.  Apple Butter Cookies from ALatteWithOtta.com

Ingredients

  • 3 cups flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¾ cup butter
  • 1.5 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup apple butter
  • 1.5 tsp cinnamon

Directions

  1. In a mixer, beat the butter and 1 ¼ cups sugar until fluffy then mix in vanilla, ½ tsp cinnamon, eggs and apple butter until well mixed.
  2. In a separate bowl, mix flour, baking powder and salt; then add the mixtures together. Chill the dough for 2 hours.
  3. Combine ¼ cup sugar and 1 tsp cinnamon, then roll dough into balls and dip into cinnamon/sugar.
  4. Bake at 350 degrees for 11 minutes, let cool and enjoy!

8. Brown Sugar Maple Cookies from AverieCookes.com

Ingredients

  • ¾ cup unsalted butter
  • ¾ cup packed dark brown sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • ¾ tsp maple extract
  • 1 cup all-purpose flour
  • 1 cup bread flour (or all-purpose)
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt

Directions

  1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  2. Beat the butter until smooth then add the sugars and beat on medium-high speed until well mixed.
  3. Add the egg, vanilla extract, maple extract and beat until fluffy. Then add flours, cornstarch, baking soda and salt then mix well.
  4. Roll dough into mounds, cover and chill for 2 hours. Place 2 inches apart on parchment paper and bake for 10-12 minutes. Allow to cool and enjoy!

9. Cinnamon Butter Cookies from YourHomeBasedMom.com

Ingredients

  • 1 cup butter
  • 1/3 cup powdered sugar
  • 1/3 cup cornstarch
  • 1 ¼ cup flour
  • Frosting: 1/3 cup butter, 2 tbsp milk, 3 ½ cup powdered sugar, ½ tsp cinnamon

Directions

  1. Place all ingredients in a bowl and mix well.
  2. Place dough on parchment paper, place another piece of parchment paper on top of the dough and roll until about ¼ inch thick.
  3. Cut with cookie cutter then bake at 375 degrees for 8-10 minutes then allow to cool.
  4. Place all ingredients for frosting in a bowl and mix well. Frost cookies once they are cool enough to hold frosting without letting it run.

10. Pecan Pie Thumbprint Cookies from FromValeriesKitchen.com

Ingredients

  • ¾ cup butter
  • ½ cup white sugar
  • ¼ cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ¼ tsp salt
  • For Filling: 1 cup chopped pecans, ¼ cup firmly packed brown sugar, 2 tbsp heavy cream, 1 tbsp light corn syrup, ½ tsp vanilla extract

Directions

  1. Preheat the oven to 350 degrees.
  2. In a bowl, blend together ¾ cup butter, white sugar and brown sugar. Beat in egg and the vanilla.
  3. In another bowl, combine flour and salt, then beat in dry ingredients until soft dough forms.
  4. Place dough balls on parchment paper lined baking sheets approximately 2 inches apart, then make an indent with your thumb in each cookie.
  5. In a different bowl, combine all filling ingredients then add one teaspoon of filling to each cookie.
  6. Bake for 10-12 minutes, allow to cool and enjoy!

Image Source: BigStock

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