Find a Cookie Recipe for National Homemade Cookie Day

Recipe from: Two Sisters Crafting

1. Add the 4 sticks (2 cups) of butter and 2 cups of white sugar to your mixer. The butter needs to be softened but still cold. 
2. Cream the butter and sugar until it is completely mixed (3 minutes on medium-high should do the trick.) 
3. Add 2 tablespoons of vanilla and 2 eggs.  
4. Mix the cookie dough until light and fluffy (about 3 more minutes.) 
5. Add 4 teaspoons of Baking Powder and mix. 
6. Mix in the 6 cups of flour two cups at a time.  
7. After you have added the 6 cups of Flour the dough should be firm but not dry or crumbly.  If the dough seems to dry, add a tiny bit of vanilla or milk (start with a teaspoon) and mix again. 
8. Roll a handful of the dough out on a prepared surface until it’s about 3/8″ thick. 
9. Cut out shapes with cookie cutters. 
10.  Bake in an oven pre-heated to 350 degrees for 6-10 minutes depending on the size of the cookie cutter you used. Do not over-bake! If you make your cookies on the thick side as we have done in the pictures here, you should cook them 9-10 minutes. If you roll out thinner cookies, or use smaller cookie cutters than the ones we have used here, you  should only bake the cookies 6 or 7 minutes. 
11.  Let your cookies cool and then they are ready for frosting.  We use our Best Buttercream Frosting recipe with these Best Sugar Cookies.  The frosting is easy to color and tastes so delicious and yummy on these Sugar Cookies. You will have all the tips and tricks to make this yummy homemade sugar cookie frosting right here. 

Recipe from: Dear Crissy

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 
2. In a medium bowl mix together the flour, baking soda and the salt: Set aside. 
3. In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined. 
4. Mix the flour mixture into the wet mixture just until combined. Stir in the chips. 
5. Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet. 
6. Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool. 

Recipe from: Can’t Stay Out of the Kitchen

1. Preheat oven to 350°. 
2. Place Oreo cookies in a large zip-lock bag. 
3. Smash Oreos with a rolling pin until well crushed. 
4. Set aside. 
5. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth. 
6. Stir in flour, Oreos and chocolate chips with a wooden spoon to combine. 
7. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets. 
8. Bake for 13-15 minutes or until edges are light brown. 
9. Rotate cookies on racks every 6 to 8 minutes while baking. 

Recipe from: Family Cookie Recipes

1. With a hand mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended. 
2. Beat in the egg, milk, and vanilla. 
3. Combine the flour, baking powder and salt in a separate bowl. 
4. Add flour mixture to the peanut butter mixture and mix together. Stir in whatever mix of chocolate chips, peanut butter chips, mini Reese’s pieces and regular Reese’s Pieces you’d like! I used about 1/2 cup of each, reserving some of the Reese’s Pieces for the top of the cookies. 
5. Scoop tablespoonfuls of dough and roll into balls. 
6. Place cookies 2 inches apart on parchment lined cookie sheets.  Press additional Reese’s Pieces onto each cookie dough ball. 
7. Bake for 8-10 minutes at 375. Don’t overcook! These cookies are much better soft and just barely cooked all the way through. I baked the cookies scooped with the medium 1.5 TBSP scoop for 8 minutes and the 3 TBSP cookies for 10 minutes. 

Recipe from: High Heels and Grills

1. Preheat oven to 350 degrees Fahrenheit. 
2. Sift together flour, baking powder, and salt; set aside. 
3. Cream together the butter and 1 & 1/2 cups sugar until pale yellow, about 2-3 minutes. 
4. Mix in eggs until well combined. 
5. Add the flour mixture, 1/2 cup at a time, until the dough comes together. 
6. In a separate, small bowl, combine 1/2 cup sugar and cinnamon together. 
7. Shape dough into about 1-3/4 inch balls and roll the balls in the cinnamon sugar. 
8. Space the balls about 3 inches apart on an ungreased baking sheet. 
9. Bake for 9-10 minutes. (Oven temperatures may vary. Cooking time may be more or less.) 

Recipe from: Saving Dessert

1. Combine the dry ingredients together in a bowl and set aside. 
2. Process the granulated sugar with the lemon zest in a food processor to make lemon sugar.
3. Beat the lemon sugar, butter and cream cheese together until creamy. 
4. Add one egg, one egg yolk, vanilla and lemon juice, then blend in the dry ingredients. 
5. Refrigerate the cookie dough for at least an hour, or overnight. 
6. Roll the dough into balls, then roll in granulated sugar. 
7. Bake on a silicone baking mat or parchment lined baking pan. Cool completely and enjoy! 

Recipe from: Just So Tasty

1. Preheat the oven to 350F degrees. Line baking sheets with parchment paper or silicone baking mats.  
2. In a large bowl beat together the butter and sugars until fluffy.  
3. Beat in the egg, vanilla extract and honey. Scrape down the sides of the bowl as necessary.  
4. With the mixer on low speed carefully beat in the flour, cinnamon, baking soda and salt.  
5. Mix in the quick oats and large flake oats.  
6. Form the dough into balls about 1 to 1.5 tablespoons in size and place 2 inches apart on the lined cookie sheets.  
7. Bake 1 cookie sheet at a time in the middle rack of your oven for 9-11 minutes, or until the tops look just set. 
8. Cool the cookies on the baking sheet for at least 5 minutes before transferring to a wire cooling rack and continue cooling. 

Recipe from: Modern Honey

1. In a medium saucepan, melt butter over medium-low heat. Remove from heat and stir in brown sugar and sugar. Stir for 2-3 minutes or until it becomes silky smooth and glossy. Let cool for 5-10 minutes. 
2. Stir in vanilla and egg yolk. After it is completely mixed, stir in pumpkin puree. 
3. Add flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice.  Stir well to incorporate ingredients. 
4. Let chill for 15 minutes. Preheat oven to 350 degrees. Stir in white chocolate chips. 
5. Using a cookie scoop or two spoons, drop cookie dough on baking sheets, lined with parchment paper or Silpat. Bake for 10-13 minutes or until lightly golden brown on edges. Let set up for 5-10 minutes before removing from pan.