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UA-52142469-1
THE FOODIE KITCHEN
RECIPES & COOKBOOKS
COOKIES &
SWEETS RECIPES
Chewy Chocolate Chip Cookies
Classic, gooey, and perfectly chewy—everyone’s favorite cookie.
Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar
½ cup white sugar
2 eggs
2 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups chocolate chips
Instructions:
Cream butter and sugars until fluffy. Beat in eggs and vanilla.
Stir in flour, baking soda, and salt until just combined.
Fold in chocolate chips.
Drop spoonfuls onto a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes.
Cool slightly before serving.
Chef’s Tip:
For bakery-style cookies, chill dough for 1 hour before baking!
Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar
½ cup white sugar
2 eggs
2 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups chocolate chips
Instructions:
Cream butter and sugars until fluffy. Beat in eggs and vanilla.
Stir in flour, baking soda, and salt until just combined.
Fold in chocolate chips.
Drop spoonfuls onto a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes.
Cool slightly before serving.
Chef’s Tip:
For bakery-style cookies, chill dough for 1 hour before baking!
Coconut Macaroons
Sweet, chewy, and naturally gluten-free.
Ingredients:
2 ½ cups shredded coconut
¾ cup sweetened condensed milk
1 tsp vanilla extract
2 egg whites
Pinch of salt
Instructions:
Preheat oven to 325°F (165°C). Line a baking sheet.
In a bowl, mix coconut, condensed milk, and vanilla.
In a separate bowl, beat egg whites and salt to stiff peaks. Fold into coconut mixture.
Drop by spoonfuls onto baking sheet.
Bake 18–20 minutes, until golden brown.
Chef’s Tip:
Dip cooled macaroons in melted chocolate for an extra treat!
Ingredients:
2 ½ cups shredded coconut
¾ cup sweetened condensed milk
1 tsp vanilla extract
2 egg whites
Pinch of salt
Instructions:
Preheat oven to 325°F (165°C). Line a baking sheet.
In a bowl, mix coconut, condensed milk, and vanilla.
In a separate bowl, beat egg whites and salt to stiff peaks. Fold into coconut mixture.
Drop by spoonfuls onto baking sheet.
Bake 18–20 minutes, until golden brown.
Chef’s Tip:
Dip cooled macaroons in melted chocolate for an extra treat!
Lemon Shortbread Bars
Bright, buttery, and irresistible with a tangy lemon filling.
Ingredients:
1 cup unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
1 ½ cups granulated sugar
¼ cup flour
4 large eggs
½ cup fresh lemon juice
Zest of 1 lemon
Instructions:
Cream butter and powdered sugar. Mix in 2 cups flour until crumbly.
Press into a greased 9x13" pan. Bake at 350°F (175°C) for 15 min.
Whisk eggs, granulated sugar, ¼ cup flour, lemon juice, and zest.
Pour over baked crust. Bake 20 min more, until set.
Cool and cut into bars. Dust with powdered sugar.
Chef’s Tip:
Store in the fridge for a firmer, refreshing treat on hot days.
Ingredients:
1 cup unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
1 ½ cups granulated sugar
¼ cup flour
4 large eggs
½ cup fresh lemon juice
Zest of 1 lemon
Instructions:
Cream butter and powdered sugar. Mix in 2 cups flour until crumbly.
Press into a greased 9x13" pan. Bake at 350°F (175°C) for 15 min.
Whisk eggs, granulated sugar, ¼ cup flour, lemon juice, and zest.
Pour over baked crust. Bake 20 min more, until set.
Cool and cut into bars. Dust with powdered sugar.
Chef’s Tip:
Store in the fridge for a firmer, refreshing treat on hot days.
Chai-Spiced Snickerdoodles
Classic snickerdoodles with a cozy twist of warm chai spices.
Ingredients:
1 cup unsalted butter, softened
1 ½ cups sugar
2 eggs
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cardamom
½ tsp ground cloves
Extra cinnamon sugar for rolling
Instructions:
Cream butter and sugar. Beat in eggs.
Add flour, cream of tartar, baking soda, salt, and spices. Mix until combined.
Roll dough into balls; coat in cinnamon sugar.
Bake at 350°F (175°C) for 10–12 minutes.
Cool on a wire rack.
Chef’s Tip:
Add a pinch of black pepper for an extra chai kick!
Ingredients:
1 cup unsalted butter, softened
1 ½ cups sugar
2 eggs
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cardamom
½ tsp ground cloves
Extra cinnamon sugar for rolling
Instructions:
Cream butter and sugar. Beat in eggs.
Add flour, cream of tartar, baking soda, salt, and spices. Mix until combined.
Roll dough into balls; coat in cinnamon sugar.
Bake at 350°F (175°C) for 10–12 minutes.
Cool on a wire rack.
Chef’s Tip:
Add a pinch of black pepper for an extra chai kick!
French Madeleines
Delicate, shell-shaped tea cakes with a hint of lemon.
Ingredients:
2 eggs
½ cup sugar
1 tsp vanilla extract
Zest of 1 lemon
1 cup all-purpose flour
½ tsp baking powder
½ cup unsalted butter, melted and cooled
Powdered sugar, for dusting
Instructions:
Beat eggs and sugar until thick and pale.
Stir in vanilla and lemon zest.
Sift in flour and baking powder. Fold gently.
Fold in melted butter.
Chill batter 30 minutes.
Spoon into greased madeleine pan. Bake at 375°F (190°C) for 10–12 min.
Dust with powdered sugar.
Chef’s Tip:
Madeleines are best enjoyed fresh with coffee or tea.
Ingredients:
2 eggs
½ cup sugar
1 tsp vanilla extract
Zest of 1 lemon
1 cup all-purpose flour
½ tsp baking powder
½ cup unsalted butter, melted and cooled
Powdered sugar, for dusting
Instructions:
Beat eggs and sugar until thick and pale.
Stir in vanilla and lemon zest.
Sift in flour and baking powder. Fold gently.
Fold in melted butter.
Chill batter 30 minutes.
Spoon into greased madeleine pan. Bake at 375°F (190°C) for 10–12 min.
Dust with powdered sugar.
Chef’s Tip:
Madeleines are best enjoyed fresh with coffee or tea.
Matcha Green Tea Cookies
Earthy, sweet, and vibrant—Japanese-inspired cookie perfection.
Ingredients:
1 cup unsalted butter, softened
¾ cup sugar
1 egg
2 cups all-purpose flour
2 Tbsp matcha green tea powder
¼ tsp salt
Instructions:
Cream butter and sugar. Beat in egg.
Mix flour, matcha, and salt; add to wet ingredients.
Roll into a log, wrap in plastic, and chill 30 min.
Slice into rounds; bake at 350°F (175°C) for 10–12 min.
Cool before serving.
Chef’s Tip:
For a sweeter finish, drizzle with white chocolate after baking.
Ingredients:
1 cup unsalted butter, softened
¾ cup sugar
1 egg
2 cups all-purpose flour
2 Tbsp matcha green tea powder
¼ tsp salt
Instructions:
Cream butter and sugar. Beat in egg.
Mix flour, matcha, and salt; add to wet ingredients.
Roll into a log, wrap in plastic, and chill 30 min.
Slice into rounds; bake at 350°F (175°C) for 10–12 min.
Cool before serving.
Chef’s Tip:
For a sweeter finish, drizzle with white chocolate after baking.
Ready for seconds?
Dive into the complete Cookies & Sweets Cookbook Recipe collection—order Savannah Ryan’s cookbook on Amazon and find your new favorite meal.
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