Table of contents

• Spicy Cookies
• Gingerbread Cookies – Modern version
• Christmas Cookie Recipes
• 2000’s Cookbooks

The Christmas Cookie Book (2000), by Judy Knipe and Barbara Marks, is a full of over 90+ festive cookie recipes ranging from American classic cookies to International favorites. This cookbook serves as a guide on baking techniques, equipment, storage, and creative packaging ideas for giving cookies as gifts. Check out these original recipe clips for spice cookies like springerle, pepparkakor, lebkuchen, gingersnaps, gingerbread cookies, peppernuts, and cardamom shortbread stars.

Spicy Cookies

Springerle – a traditional German cookie, known for its anise flavor and stamped designs.

Pepparkakor – are a Swedish gingerbread which translates to “pepper cookies.” They are a thin, crisp cookie with a deep, spiced flavor of ginger, cinnamon, cloves, and sometimes cardamom that are shaped into hearts or stars and decorated.

Lebkuchen – a traditional German spiced gingerbread cookie, typically made using a combination of honey, sugar, spices (such as cinnamon, cloves, ginger, and nutmeg), and often candied fruits or nuts.

Gingersnaps – a crisp and crunchy spiced cookie with molasses and ginger, with a distinctive snap when broken.

Gingerbread – a spiced cookie made with molasses and ginger, often shaped into festive cut-out designs typically made for Christmas.

Peppernuts – a traditional German spiced gingerbread cookie, typically made using a combination of honey, sugar, spices (such as cinnamon, cloves, ginger, and nutmeg), and often candied fruits or nuts.

Cardamom Shortbread Stars – a traditional Scottish butter cookie with fresh ground cardamom spice.

Gingerbread Cookies – Modern version

Gingerbread Cookies with Fluffy Royal Icing

Check out this recipe

Incredible Cookies(2000), by Southern Living is a full of over 100 cookie recipes ranging from everyday cookies to holiday classics. Check out these recipes for classic sugar cookies, shortbread, gingerbread cookies, and coconut macaroons. I’ve also included my modern take for Toffee Chocolate Chunk Cookies based on their vintage recipe for Chunky Chocolate Toffee Cookies, where I add some bourbon and pecans for added flavor and texture.

Toffee Chocolate Chunk Cookies

Check out this recipe

Christmas Cookie Recipes

2000’s Cookbooks

Tried this recipe? Leave a comment below!

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This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Vintage Cookie Recipes (2000’s) appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Gingerbread Cookies
• Dry Ingredients
• Wet Ingredients
• How to make gingerbread cookies
• Storage & Freezing
• FAQ’s
• Related Recipes
• More Christmas cookies

These Gingerbread Cookies with Royal Icing have crispy edges, tender center and spicy bite and are topped with a light and fluffy royal icing. These cookies have a spicy, pungent bite from the molasses and combination of warm spices. The royal icing has a fluffy texture, but still skins over making the cookies easy to stack for Christmas cookie trays.

I only use real butter in my baking instead of shortening. Vintage recipes typically call for shortening to ensure less cookie spread, however to me it has a waxy texture and lack of flavor so I prefer to just use butter.

Ingredients to make Gingerbread Cookies

Dry Ingredients

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Buttermilk: If you don’t have buttermilk on hand, you can make your own by placing in a liquid measuring cup 1 tsp. of white vinegar and then filling up the measuring cup to the 1/3 c. Another option is to keep dry buttermilk in your pantry and just whip up as needed.
• molasses: There are 3 types of conventional molasses: regular, robust, and blackstrap. The sugar content varies from the way in which it was processed. The lighter the molasses, the sweeter it tastes. When measuring out molasses, lightly spray the liquid measuring cup with canola spray. This will ensure your molasses will pour out easier and you will get every drop measured out.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

How to make gingerbread cookies

1. GATHER EQUIPMENT

• Basic baking equipment: measuring cups and spoons, liquid measuring cups, spatula, bowls, cookie sheet, Silpat baking mat or parchment paper
• Highly Recommended: cookie cutters, piping bags, piping tips, stand mixer

2. MAKE THE COOKIE DOUGH

• PREP: Cut 2 sheets of parchment paper for baking sheets. Whisk together dry ingredients. Pre-measure out molasses by lightly spraying the liquid measuring cup with canola spray. This will ensure your molasses will pour out easier and you will get every drop measured out.
• MAKE BATTER: Mix together butter and sugar, add dry ingredients, add wet ingredients.
• ROLL & CUT DOUGH: Roll out dough between the 2 sheets of parchment. After rolling out the dough between the parchment paper, chill for at least 1-hour to overnight. It is so much easier to cut shapes from chilled dough. Chill the cookie cut-outs again for 5 minutes before baking to keep the dough from spreading out during baking, thus preserving the shape of the cookie.

3. BAKE: 350° for 12 about minutes. Let cookies cool on a bakers rack before frosting them.

4. MAKE ROYAL ICING

• The fluffy frosting in this recipe has a light, marshmallow-like taste. It does involve a few more ingredients and steps than your typical royal icing, but is so worth it.
• For a simple royal icing: beat together 3 egg whites, 3 c. confectioners sugar, 1/2 tsp. cream of tarter and 1 T. vanilla.
• Since I only use natural, pure vanilla extract which tints the frosting, add a few drops of white food coloring to brighten up the frosting.
• Be sure to keep royal icing covered once it has been made. It dries out very fast and will harden.

6. DECORATE COOKIES:

• Fill piping bags with royal icing. Be sure to seal the open end either with a chip clip or Wilton Icing Ties. Keep filled piping bags upright in a glass. Place a moist paper towel at the bottom of the glass, as the icing will dry out fast.
• Easy Method: Fill a disposable tipless piping bag or even a ziploc bag with a corner cut out. I prefer to use tipless piping bags that are anti-burst and also textured. This helps provide a grip when both filling and holding the bag.
• Intermediate Method: Use piping bags filled with a piping coupler and metal tips. Wilton, PME, or Atteco are good brands of tips to use.

Storage & Freezing

Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

You can also freeze the cookies in a freezer-safe container for up to 6 months. Place the cookies between layers of parchment or wax paper. To thaw, place container on counter-top and do not open the lid until they come to room temperature.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

Print

Gingerbread Cookies with Fluffy Royal Icing

Course Dessert

Cuisine American

Keyword christmasrecipes, cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 24

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• rolling pin
• Silpat baking mat
• baking pan

Ingredients

DRY INGEDIENTS

• 5 ¾ c. unbleached flour
• ½ tsp. baking soda
• 4 tsp. ginger
• 2 ½ tsp. cinnamon
• 1 tsp. clove
• ½ tsp. nutmeg
• ¼ tsp. black pepper
• 1 tsp. salt

WET INGREDIENTS

• 1 c. unsalted butter
• 1 ¼ c. molasses
• ⅔ c. brown sugar
• ⅓ c. sugar
• 2 eggs
• 1 tsp. vanilla
• ⅓ c. buttermilk

ROYAL ICING

• 1 envelope unflavored gelatin
• ½ c. water
• 1 c. sugar
• 2 c. confectioner sugar
• 3 egg whites
• ½ tsp. cream of tarter
• 2 tsp. vanilla

Instructions

PREP

• Whisk together dry ingredients in a bowl.
• Line cookie sheets with parchment paper.

BATTER

• Cream butter, brown sugar, and sugar until fluffy and light in color. Add eggs, molasses, and vanilla and mix together.
• Add in dry ingredients and mix together until batter just comes together. Chill 2 hours to overnight to let flavors meld together.
• Separate dough into 3 sections. Roll out eat section to 1/4" between 2 sheets of parchment paper cut to fit baking sheets.
• Cut out shapes with cookie cutters. Place cookies on baking sheet and chill in fridge for 5-10 minutes.

BAKE

• Pre-heat oven to 350°
• Bake cookies for about 12 minutes. Take out and let them sit on cookie sheet another 2-4 minutes and they will crisp up on the cookie sheet.
• If your going to re-roll any scraps, you will need to follow the same process: re-roll scraps between parchment paper, chill for at least 1 hour, cut shapes and chill again for 5-10 minutes before baking.
• Let cookies cool and frost with royal icing. Store in sealed container on counter 2-3 days or in freezer up to 6 months.

ROYAL ICING

• Place egg whites and cream of tarter in mixer with the whisk attachment and beat for 2-3 minutes
• In a metal bowl over a pot of simmering water place water and sprinkle in the gelatin over the water and let it sit for 2 minutes. Stir in sugar and cook for 5-7 minutes or until sugar is fully dissolved.
• Add the sugar mixture to the mixer. Add powdered sugar into the egg whites and beat on medium high speed for another 10-12 minutes until stiff peak. Add in vanilla and white food color.
• This frosting will crust fast so you need to keep covered with a wet paper towel while you decorate the cookies.

Related Recipes

• Thanksgiving Cut-Out Sugar Cookies
• Christmas Cut-Out Sugar Cookies
• Old-Fashioned Molasses Cookies
• Molasses Crisp Cookies
• Vintage Chocolate Chip Cookies

More Christmas cookies

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Gingerbread Cookies with Royal Icing appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Classic Spritz Cookies
• Dry Ingredients
• Wet Ingredients
• Related Recipes
• More Christmas cookies

Classic Spritz Cookies are a small butter cookie with crispy edges and tender, melt-in-your-mouth center and are formed from a cookie press. This cookie makes a perfect addition to your Christmas cookie tray or gift box. My vintage inspiration to make these sugar cookies is from my Betty Crocker’s Cooky Book (1963). This recipe for spritz cookies is such a classic, my guess is that both my mom and Nan used this recipe too!

If you’re lucky enough to own a vintage cookie press, you’ll usually find a few Spritz recipes included. Many standard recipes use cream cheese, but I prefer my mom’s variation based on a classic butter cookie recipe. I collect cookie presses from vintage styles to modern ones and used my great-grandmothers cookie press which worked remarkably well. In fact, it worked better than a brand new one.

My vintage inspiration.

Betty Crocker’s Cooky Book (1963) is your ultimate guide to easy-to-follow, nostalgic cookie recipes that never go out of style. This is an original copy my grandmother passed down to me. With over 150 cookie recipes, this vintage cookbook has a cookie for every occasion like classic drop cookies, to festive holiday ones for Valentine’s Day, Easter, Halloween, and Christmas, and treasured Heritage Cookies. In addition, the “Best Cookies” section will walk you through beloved flavors of mid-century America.

What sets this cookbook apart are the charming, whimsical illustrations, and practical baking tips that made it a staple in kitchens across the country. In fact it was actually just re-published this year in 2025 with the original retro look and feel.

Ingredients to make Classic Spritz Cookies

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
• Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
• Sour cream is cream that has been cultured, giving it a tangy flavor and thick texture. For the best quality, select an all-natural brand labeled “cultured cream”. Avoid “light” varieties, as they contain additives or diluted with milk.
• Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.
• Almond extract is made from bitter almonds or stone fruit pits (like apricots) soaked in alcohol. Choose pure almond extract over artificial versions, which can taste harsh or overly bitter.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

Print

Spritz Cookies

Classic Spritz Cookies are a small butter cookie with crispy edges and tender, melt-in-your-mouth center and are formed from a cookie press

Course Dessert

Cuisine American

Keyword christmasrecipes, cookies

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Servings 60

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• baking pan
• Silpat baking mat
• cookie press

Ingredients

DRY INGREDIENTS

• 2 ¼ c. unbleached flour
• 2 T. cornstarch
• ⅔ c. sugar
• ⅓ c. confectioner sugar

WET INGREDIENTS

• 1 c. salted butter room temp
• 2 egg yolks
• 2 tsp. vanilla
• ½ tsp. pure almond extract

Instructions

PREP

• Place baking sheets in the fridge to chill.
• Whisk together dry ingredients.

MAKE BATTER

• Mix together butter, sugar, and confectioner sugar until light and fluffy.
• Add egg and yolk, vanilla, and almond and mix.
• Add in dry ingredients and mix well.
• Divide dough into 2 sections. Take one section out of the mixer and set aside. Use gel food coloring to tint the portion of dough still in the mixer, mix and take out of mixer and set aside. Rinse out mixer bowl and now take the other portion of dough and put back in mixer. Use gel food coloring to tint the second portion of dough.
• Chill the dough for 10-15 minutes.
• Place dough in cookie press and press shapes onto cold, ungreased/no parchment baking sheets. Lightly paint on the egg white on top of cookie and immediately sprinkle on sanding sugar or decorations.
• Chill cookies in the fridge for 5-10 minutes.

BAKE

• Bake cookies at 375° for 7-8 minutes.
• Let cookies cool and store in a container.

Related Recipes

• Cranberry Almond Granola
• Classic Scottish Shortbread
• Coconut Macaroon Cookies
• Pizzelle Italian Cookies
• Sourdough Rhubarb Muffins

More Christmas cookies

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Classic Spritz Cookies appeared first on Vintage Baked Modern.

Table of contents

• Dry Ingredients
• Wet Ingredients
  • Chocolate
• How to make these shortbread cookies
• Storage
• FAQ’s
• Related Recipes
• Check out these Christmas cookies:

Chocolate Dipped Shortbread Cookies are a rich, buttery, melt-in-your-mouth cookie coated in melted chocolate. To make these decadent cookies, start by making a quick, easy shortbread recipe and then dip them in rich chocolate. You can just dip half of the cookie or all of it and then add festive sprinkles once they have been coated in chocolate. These cookies are popular around the holidays when served on a festive cookie platter or given away as a homemade gift.

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
• Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.

Chocolate

• Chocolate chips are cocoa solids and cocoa butter and depending on their cocoa content will vary in sweetness. They range from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids). For this recipe use semi-sweet chocolate chunks.
• Paramount Crystals: used to help melt chocolate, candy melts or yogurt coatings to help make coatings smooth. Use 1 tsp Paramount Crystals for every 2 cups chocolate, candy melts, or yogurt coatings. Put chocolate in heatproof bowl and add paramount crystals slowly until desired consistency is achieved.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

How to make these shortbread cookies

1. GATHER EQUIPMENT

• Basic baking equipment: measuring cups and spoons, liquid measuring cups, spatula, bowls, cookie sheet, Silpat baking mat or parchment paper
• Highly Recommended: double broiler or electric chocolate melter, cookie cutters

2. MAKE THE COOKIE DOUGH

• PREP: Cut 2 sheets of parchment paper for baking sheets. Whisk together dry ingredients.
• MAKE BATTER: Mix together butter and sugar and add dry ingredients.
• ROLL DOUGH: Roll out dough between the 2 sheets of parchment and chill.
• CUT OUT SHAPES: After you cut out the shapes, chill the cookies to keep the top from browning too fast. Chilling also keeps the dough from spreading out during baking, preserving the shape of the cookie.
• BAKE: 350° for 12 about minutes.

3. MELT CHOCOLATE (CHOOSE METHOD)

• Double Broiler: Melt chocolate over double broiler by melting half the chocolate in a glass bowl over a pot of simmering water that is not touching the water, until the chocolate reaches 115-120° (dark chocolate) and 105-110° (milk or white chocolate) and then remove from heat and stir in remainder of chocolate until smooth. Be sure not to heat chocolate over 115°F, as it will burn. Use a high-quality stainless steel pot such as AllClad Double Broiler along with a digital thermometer for best results.
• Microwave: Melt chocolate in the microwave by placing one third of chocolate into a glass bowl and microwave for 30-seconds. Then add an additional third of the chocolate and continue to melt in 30-second increments until it is all melted and smooth. Remove from microwave and add in final third of the chips. 
• Electric Melting Pot: Melt chocolate in a electric chocolate melting pot such as Wilton Brand.

4. DIP THE COOKIES

• Dip the cookies into the chocolate pot: place one cookie in the chocolate pot at a time. Drain excess chocolate off the cookie.
• Decorate: Be sure to sprinkle on decorations such as jimmies or non-perils right away so that the chocolate doesn’t set-up too fast. I prefer to use all-natural sprinkles. Read the ingredient labels on pre-made decorations and you’ll see that most have artificial flavor. You can also use course (decorating) sugar which are large sugar crystals. I prefer to use course sugar is over sanding sugar as it tends to clump and melt into the chocolate.
• After you have dipped the pretzels be sure to put them on a non-stick surface such as sheets of parchment paper or a Silpat baking mat placed on a cookie sheet.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage

Let cookies set about 1 hour to dry and store in a sealed container. Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

To freeze: Place in a freezer-safe container for up to 6 months. Place the cookies between layers of parchment or wax paper. To thaw, place container on counter-top and do not open the lid until they come to room temperature.

FAQ’s

Print

Chocolate Dipped Shortbread Cookies

Course Dessert

Cuisine American

Keyword christmasrecipes, cookies

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Servings 24

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• baking pan
• rolling pin
• cookie cutter

Ingredients

DRY INGREDIENTS

• 2 c. unbleached flour
• 2 T. cornstarch
• ⅓ c. sugar
• ¼ c. confectioner sugar
• ½ tsp. salt

WET INGREDIENTS

• 1 c. salted butter room temp
• 2 tsp. vanilla

CHOCOLATE

• 1 c. semi-sweet chocolate
• 1 c. milk chocolate

Instructions

PREP

• Gather equipment. Cut 2 sheets of parchment paper for baking sheets.
• Whisk together dry ingredients.

MAKE BATTER

• Mix together butter, sugar, and confectioner sugar until light and fluffy.
• Add in dry ingredients and mix well.
• Roll out dough between the 2 sheets of parchment to 3/8." Chill the dough for 15 minutes to overnight.
• Cut into shapes and place on cookie sheet. Chill the cut-out cookies in the fridge for 5-10 minutes.

BAKE

• Bake cookies at 350° for 12 about minutes.

DIP IN CHOCOLATE

• Melt chocolate in a melting pot. Add canola oil OR 1 tsp. paramount crystals.. Dip half of each cookie into the melted chocolate and tap off the excess chocolate. You can leave plain or decorate with festive sprinkles on the chocolate.
• Let cookies set about 1 hour to dry and store in a sealed container.

Related Recipes

• Granola Cookies
• Chocolate Dipped Pretzels
• Classic Scottish Shortbread
• Vintage Chocolate Chip Cookies
• Chocolate Peanut Butter Bars

Check out these Christmas cookies:

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Chocolate Dipped Shortbread Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Cowboy Cookies
  • DRY INGREDIENTS
  • WET INGREDIENTS
  • MIX-INS
• Make your own Ingredients
• Dietary Substitutions
• Equipment
• Storage
• Related Recipes
• More cookies

These Cowboy Cookies with peanut butter are crispy on the edges, chewy in the center, and packed with hearty texture from toasted oats, coconut, and nuts. They are a satisfying treat perfect with a glass of milk or coffee or make a great addition to any holiday cookie tray.

Ingredients to make Cowboy Cookies

DRY INGREDIENTS

• all-purpose flour: All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Oats: Oats are a whole grain that is high in fiber and commonly used for cereal or baked goods. Quick oats are pre-cooked and come in smaller pieces, while whole oats remain in their natural form and take longer to cook.
• Baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• ClearJel: Add Instant ClearJel to baked goods for a light and tender texture. If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.
• cinnamon: Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• salt: Use a fine-ground pink salt which adds essential minerals and nutrients to baked goods.

WET INGREDIENTS

• butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• peanut butter: Ideally, look for either “all-natural” peanut butter which is typically made with just peanuts and a bit of salt. If purchasing regular peanut butter, look for one that has “fully hydrogenated oil”, minimal trans fats and no high fructose corn syrup. Some peanut butters may be labeled as “natural”, but they are actually a “Peanut Butter Spread” that contains palm oil. Homemade peanut butter is so easy to make from fresh roasted, salted peanuts in which you just place in food processor and blend to desired consistency.
• brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
• sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol.

MIX-INS

• chocolate chips: Semi-sweet chocolate chips are typically the best choice to use in cookies because they balance the sugar in the recipe. However, you can also use milk or dark chocolate chips depending on the level of sweetness you prefer in a cookie. For texture, choose from regular size chocolate chips, mini-chocolate chips or chocolate chunks.
• pecans: are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.
• coconut: Coconut is the fruit of palm trees, found in tropical regions. Shredded coconut comes in various forms, like flakes, shredded and finely shredded, and can either sweetened or unsweetened.

Make your own Ingredients

Vanilla

Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Peanut Butter

Buy roasted peanuts that are lightly-salted or no-salt peanuts. Use a food processor and grind them 2-3 minutes to find the consistency you like. Store in the fridge up to 3 weeks.

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Use a premium gluten-free flour blend.
• Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
• Reduce the oven temperature by 25°, as gluten-free flour is delicate and could burn before the center is done.
• Gluten-free baked goods dry out quickly, so put them in a sealed container right away.

TO MAKE VEGAN/DAIRY FREE

• Use oil or swap out the butter with unsalted vegan butter sticks.
• Replace the dairy with unsweetened oat or almond milk or just use all water.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
• Use dairy-free chocolate chips Nestle plant based chips.

Equipment

Recommended tools: (affiliate links)

• stand mixer
• mixing bowl
• measuring cups and spoons
• baking sheet
• Silpat baking mat OR parchment paper
• cookie scoop
• mini-chopper

Storage

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

• Store baked cookies in airtight container on counter 1-2 days.
• Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
• To thaw frozen cookies, allow them to come to room temperature before opening the container.

Related Recipes

• Chocolate Peanut Butter Bars
• Coconut Macaroon Cookies
• Classic Chocolate Chip Cookies
• Peanut Butter Blossom Cookies
• Payday Cookie Bars

Print

Cowboy Cookies with Peanut Butter

Classic Cowboy Cookies with Peanut Butter are a hearty cookie packed with chocolate chips, toasted oats, coconuts, and pecans.

Course Dessert

Cuisine American

Keyword 1980’s, cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 36

Equipment

• Stand Mixer
• Bowl
• measuring cups and spoons
• mini food chopper
• cookie scoop
• Silpat
• baking sheet

Ingredients

WET INGREDIENTS

• ½ c. unsalted butter
• ½ c. peanut butter
• 1 c. brown sugar
• ½ c. sugar
• 2 eggs
• 1 T. vanilla

DRY INGREDIENTS

• 1 ½ c. unbleached flour
• 1 T. cornstarch
• 1 tsp. salt
• 1 ½ tsp. cinnamon
• ½ tsp. baking soda

MIX-INS

• 1 ½ c. semi-sweet chocolate chips
• 1 ½ c. pecans rough chop
• 1 c. coconut shredded or flake
• 1 c. oats

Instructions

PREP

• Gather equipment and prepare baking sheets with Silpat or parchment paper.
• Preheat oven to 350°. (OPTIONAL)Place oats, coconut and pecans on baking sheet and toast the mixture for 5 minutes and set aside.

MAKE BATTER

• Mix together butter, peanut butter, brown sugar, sugar and beat until light and fluffy.
• Add eggs and vanilla and mix until combined.
• Add dry ingredients to batter and mix until combined.
• Add in the mixture of oats, coconut and pecans and chocolate chips.
• Scoop batter into cookie pucks and place in airtight container. Chill one hour or overnight.
• Place cookie pucks 1” apart on cookie sheet.

BAKE

• Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.

More cookies

Leave a comment below and let me know how it turned out for you!

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The post Cowboy Cookies with Peanut Butter appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Peanut Butter Blossom Cookies
  • Dry Ingredients
  • Wet Ingredients
• Make your own ingredients
• Storage & Freezing
• FAQ’s
• Related Recipes
• More Christmas Cookie recipes

Peanut Butter Blossom Cookies are soft, tender peanut butter cookie with chocolate kiss or disk in the center. These are a traditional Christmas cookie served around the holidays at parties or given out as a gift on a cookie tray.

Ingredients to make Peanut Butter Blossom Cookies

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Baking soda (sodium bicarbonate) is a leavening agent that reacts with acidic ingredients (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Peanut butter is made from peanuts, oil, sugar and salt turned into a creamy or chunky texture. Look for one that has “fully hydrogenated oil”, minimal trans fats, and no high fructose corn syrup. Some varieties labeled “natural”, may be “Peanut Butter Spread” containing palm oil. Authentic “all-natural” peanut butter is made from ground peanuts and salt.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
• Heavy Cream is a dairy product with a rich, creamy texture made from the high-fat layer that rises to the top of the milk before it is processed.
• Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods.

Make your own ingredients

Peanut Butter: Homemade peanut butter is so easy to make from fresh roasted, salted peanuts in which you just place in food processor and blend to desired consistency. Use roasted peanuts without salt or lightly-salted, and grind in a food processor for 2-3 minutes.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Use a few dairy-free chocolate chips like Nestle plant based chips in the center.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.
• Use a few no-sugar chocolate chips such as Lily’s in the center.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage & Freezing

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

• Store baked cookies in airtight container on counter 1-2 days.
• Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
• To thaw frozen cookies, allow them to come to room temperature before opening the container.

FAQ’s

Print

Peanut Butter Blossom Cookies

Course Dessert

Cuisine American

Keyword christmas cookies, cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 36

Equipment

• Stand Mixer
• mixing bowl
• measuring cups and spoons
• baking sheet
• cookie scoop

Ingredients

DRY INGEDIENTS

• 1 ⅔ c. unbleached flour
• 1 T. cornstarch
• 1 tsp. baking soda
• ½ tsp. salt

WET INGREDIENTS

• ½ c. unsalted butter room temp
• ½ c. peanut butter
• ¾ c. brown sugar
• ¼ c. sugar
• 2 eggs
• 2 T. cream or milk
• 1 ½ tsp. vanilla
• hershey kisses unwrapped

Instructions

PREP

• Whisk together dry ingredients in a bowl.
• Line cookie sheets with parchment paper.

BATTER

• Cream butter and sugar until fluffy and light in color. Add eggs, cream, and vanilla and mix together.
• Add in dry ingredients and mix until it just comes together.
• Scoop batter into balls using a medium cookie scoop. Roll balls into a bowl of white sanding sugar. Place cookies on baking sheet 1# apart.

BAKE

• Pre-heat oven to 375°
• Bake cookies for about 10 minutes. Take out from oven and place an unwrapped hershey kiss in center of cookie. Bake an additional 2 minutes.
• Let cookies cool and store in sealed container on counter 2-3 days or in freezer up to 6 months.

Related Recipes

• Chocolate Peanut Butter Bars
• Cowboy Cookies with Peanut Butter
• Payday Cookie Bars
• Old-Fashioned Peanut Butter Fudge
• Vintage Chocolate Chip Cookies

More Christmas Cookie recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Peanut Butter Blossom Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Sugar Cookie Cut-Outs
• Wet Ingredients
• Dry Ingredients
• Royal Icing
• Make your own ingredients
• How to make royal icing:
• how to decorate sugar cookies:
• FAQ’s
• Related Recipes
• Christmas Cookies

These Christmas Cut-Out Sugar Cookies are a soft, tender butter cookie decorated with royal icing. These cookies are always popular decorated for the holidays, but this versatile recipe can also be used as your “go-to” sugar cookie all year long.

Betty Crocker’s Cooky Book (1963) is your ultimate guide to easy-to-follow, nostalgic cookie recipes that never go out of style. This is an original copy my grandmother passed down to me. With over 150 cookie recipes, this vintage cookbook has a cookie for every occasion like classic drop cookies, to festive holiday ones for Valentine’s Day, Easter, Halloween, and Christmas, and treasured Heritage Cookies. In addition, the “Best Cookies” section will walk you through beloved flavors of mid-century America.

What sets this cookbook apart are the charming, whimsical illustrations, and practical baking tips that made it a staple in kitchens across the country. In fact it was actually just re-published this year in 2025 with the original retro look and feel.

Bite into nostalgia with these original vintage recipes for both Mary’s Sugar Cookies, made with sugar and Ethel’s Sugar Cookies, made with confectioners’ sugar. These nostalgic cookies are by far the most widely shared sugar cookie recipe shared across the globe.

Ingredients to make Sugar Cookie Cut-Outs

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Sour cream is cream that has been cultured, giving it a tangy flavor and thick texture. For the best quality, select an all-natural brand labeled “cultured cream”. Avoid “light” varieties, as they contain additives or diluted with milk.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Dry Ingredients

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.

Royal Icing

• Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.

Make your own ingredients

Homemade Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

How to make royal icing:

Make these festive for any holiday by rolling in colored sugar, frosting with buttercream, or flood and decorate with royal icing. Buttercream will not crust over and dry solid so you cannot stack them. Royal Icing is made using one of three options: fresh egg whites, meringue powder or dry egg whites. Below I’ve included my Royal Icing which uses fresh egg whites. The vinegar in the recipe pasteurizes the raw egg making the icing safe to eat. The glycerin adds shine and a soft bite to the frosting.

how to decorate sugar cookies:

Always color your plain white frosting first with white food color while it is still in the mixer. This will help set the royal icing so the color won’t bleed. I only use natural gel food color. I only use all-natural decorations like sanding sugar, jimmies or non-perils, read the ingredient labels on pre-made decorations (you’ll see most have artificial flavor) and stay away from those brands.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

FAQ’s

Print

Christmas Cut-Out Sugar Cookies

Course Dessert

Cuisine American

Keyword christmas cookies, cookies, sugar cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 19

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• baking pan
• rolling pin

Ingredients

DRY INGREDIENTS

• 3 c. unbleached flour
• 1 tsp. salt
• ½ tsp. baking powder

WET INGREDIENTS

• 1 c. unsalted butter room temp
• 1 c. sugar
• 1 T. sour cream or milk
• 1 egg + 1 egg yolk
• 1 T. vanilla

ROYAL ICING

• 3 c. powdered sugar
• 2 egg whites
• ⅓ c. water
• 1 T. lemon juice
• 1 T. vanilla
• ½ tsp. cream of tartar

Instructions

PREP

• Line baking sheets with parchment paper.
• Whisk together dry ingredients and set aside.

MAKE BATTER

• Mix together butter, sugar, and powdered sugar until light and fluffy.
• Add egg, egg yolk, sour cream, vanilla and mix until combined.
• Add in dry ingredients and mix well.
• Split dough into 2 sections. Roll out dough to 1/4" or 3/8" between 2 pieces of parchment paper cut to the size of your baking sheets.
• Chill dough for 1 hour to overnight.

BAKE

• Preheat oven to 375°. Remove the top sheet of parchment and use it to line your baking sheets. Cut the chilled dough into shapes, chill again for 5-10 minutes and bake for 10-12 minutes.
• If your going to re-roll any scraps, you will need to follow the same process: re-roll scraps between parchment paper, chill for at least 1 hour, cut shapes and chill once cut for 5-10 minutes before baking.

ROYAL ICING

• Place powdered sugar and meringue powder in mixer with paddle.
• Add water, lemon juice, and vanilla and beat for 5-7 minutes until light and fluffy and stiff peaks form.
• Portion out into 3 bowls and add 1/2 tsp. water and gel food color until desired consistency is reached. Cover right away as it will dry out quickly.
• Place your tipless piping bag into a tall glass with piping bag folded open around the rim of the glass. Pour colored frosting down into the piping bag. Cut a very small hole in the bottom of bag and pipe.
• Let cookies dry on the table with a fan blowing on them for a few hours. Then lay in single layer in a large container, layer with parchment paper. Store in air-tight container or heat seal in individual bags.

Related Recipes

• Granola Cookies
• Thanksgiving Cut-Out Sugar Cookies
• Gingerbread Cookies with Royal Icing
• Coconut Macaroon Cookies
• Classic Chocolate Chip Cookies

Christmas Cookies

Tried this recipe? Leave a comment below!

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This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Christmas Cut-Out Sugar Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Pizzelle Italian Cookies
  • Dry Ingredients
• Dietary Substitutions
• Equipment
• Related Recipes
• More Christmas Cookies

Pizzelle Italian Cookies are a thin, crispy Italian butter cookie flavored with anise and made in a custom cookie press. They are a classic Italian waffle cookie typically made around Christmas. They are perfect stacked up in a cellophane bag and tied with a ribbon making a perfect homemade gift.

Ingredients to make Pizzelle Italian Cookies

Wet Ingredients

• butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods
• vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol.
• Anise Seed comes from the anise plant, and is known to have a flavor similar to black licorice.

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

• Use a premium gluten-free flour blend.
• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in a freezer-safe container for up to 6 months. After pulling the container from the freezer, bring to room temperature before opening the lid.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with unsalted vegan butter sticks.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.

Equipment

Recommended tools: (affiliate links)

• stand mixer
• mixing bowl
• measuring cups and spoons
• baking sheet
• cookie scoop
• pizzelle cookie press

Related Recipes

• Granola Cookies
• Christmas Cut-Out Sugar Cookies
• Classic Spritz Cookies
• Vintage Chocolate Chip Cookies
• Oatmeal Cranberry White Chip Cookies

Print

Pizzelle Cookies

Classic Pizzelle Cookies are a thin, crispy Italian cookie flavored with anise and made in a custom cookie press.

Course Dessert

Cuisine Italian

Keyword cookies

Prep Time 15 minutes minutes

Cook Time 1 minute minute

Servings 34

Ingredients

DRY INGEDIENTS

• 2 ⅓ c. unbleached flour
• 2 tsp. baking powder
• ¼ tsp. anise seed finely ground

WET INGREDIENTS

• ½ c. unsalted butter room temp
• 1 c. sugar
• 3 eggs
• ½ tsp. vanilla
• ½ tsp. anise oil

Instructions

PREP

• Whisk together dry ingredients.
• Lightly spray pizzelle maker with oil and turn on to heat up.

COOKIE BATTER

• Cream butter and sugar until fluffy and light in color. Add eggs, vanilla, and anise oil and mix together.
• Add in dry ingredients and mix together until batter just comes together. Let batter rest in bowl 15 minutes.

BAKE

• Scoop batter into the spoon that came with your pizzelle iron (about 1 T.). Roll into a ball and place into the pizzelle iron.
• Bake for about 30-45 seconds depending on your pizzelle iron model until there is no more steam coming out. Place on cooling rack until they crisp up.

More Christmas Cookies

Leave a comment below and let me know how it turned out for you!

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The post Pizzelle Italian Cookies appeared first on Vintage Baked Modern.

Table of contents

• Wet Ingredients
• Dry Ingredients
• Mix-Ins
• Make Your Own Ingredients
• Dietary Substitutions
• Storage
• Related Recipes
• More Cookie Recipes

These Oatmeal Cranberry White Chip Cookies are an old-fashioned soft and chewy oatmeal cookie filled with tart dried cranberries, white chips, and warm spices. They are delicious anytime of year, but perfect for adding to a holiday cookie tray or packing up in a cute tin for an easy homemade gift.

Wet Ingredients

• butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
• sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods
• vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol. MAKE YOUR OWN! Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dry Ingredients

• flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• oats: Oats are a whole grain that is high in fiber and commonly used for cereal or baked goods. Quick oats are pre-cooked and come in smaller pieces, and add a light texture. Whole oats remain in their natural form and make baked goods hearty with a chewy texture. They are interchangeable in most recipes, so if you only have the old-fashioned you can pulse some of them up.
• baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• salt: Use a fine-ground pink salt which adds essential minerals and nutrients to baked goods.
• ClearJel: Add Instant ClearJel to baked goods for a light and tender texture. If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.

Mix-Ins

• white chocolate chips: White chocolate chips are made from cocoa butter and milk solids, but do not contain cocoa solids like regular chocolate. For the best quality, avoid candy melts or chips with artificial ingredients and palm oil.
• dried cranberries: Dried cranberries are tart dehydrated berries that lend natural sweetness and vibrant color to baked goods.
• pecans: are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Make Your Own Ingredients

VANILLA: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Equipment

Recommended tools: (affiliate links)

stand mixer

mixing bowl

measuring cups and spoons

baking sheet

Silpat baking mat OR parchment paper

cookie scoop

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

• Use a premium gluten-free flour blend. You can easily convert this recipe and your other favorite recipes using my premium gluten-free flour for proven, delicious results every time.
• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in a freezer-safe container for up to 6 months. After pulling the container from the freezer, bring to room temperature before opening the lid.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with unsalted vegan butter sticks.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
• Use dairy-free chips.

Storage

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

• Store baked cookies in airtight container on counter 1-2 days.
• Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
• To thaw frozen cookies, allow them to come to room temperature before opening the container.

Related Recipes

• Neiman Marcus Chocolate Chip Oat Cookies
• Apple Cranberry Pie: a 1980’s Classic with a Modern Twist
• Cranberry Harvest Muffins
• Classic Chocolate Chip Cookies
• Old-Fashioned Oatmeal Raisin Cookies

Print

Cranberry Oatmeal White Chip Cookies

Course Dessert

Cuisine American

Keyword cookies

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Servings 36

Equipment

• mixer with paddle attachment
• mixing bowl
• measuring cups & spoons
• baking sheet
• parchment sheets or silicone baking mat
• cookie scoop

Ingredients

WET INGREDIENTS

• 1 c. butter
• ¾ c. sugar
• ¾ c. brown sugar
• 2 eggs
• 1 T. vanilla

DRY INGREDIENTS

• 1 ½ c. unbleached flour
• 1 T. cornstarch
• 1 c. quick oats
• 1 c. old-fashioned oats
• ½ tsp. baking soda
• ½ tsp. baking powder
• 1 ½ tsp. cinnamon
• 1 tsp. salt
• ½ tsp. clove

MIX-INS

• 1 ½ c. dried cranberries soak in hot water
• 1 c. white chips
• 1 c. nuts (pecans or walnuts) fine chop

Instructions

• PREP
• Gather equipment. Place parchment paper on cookie sheets.
• In a mixing bowl, whisk together dry ingredients.
• Finely chop nuts and set aside. Soak dried cranberries in a small amount of water.

BATTER

• In a stand mixer, beat together butter, sugar, brown sugar until light and fluffy. Add eggs and vanilla and mix together.
• Add in dry ingredients and mix.
• Drain the dried cranberries, toss in flour to lightly coat and mix into batter. Add in nuts and white chips and mix batter until just combined.
• Scoop batter into cookie pucks and place in airtight container or on cookie sheets. Chill 30 minutes or overnight.

BAKE

• Place cookie pucks 1” apart on cookie sheet. For bakery style cookies-place a few white chips, nuts and cranberries on top of the cookie puck.
• Bake at 350° for 14-16 minutes. Let cookies cool and store in air-tight container.

Notes

 

 

More Cookie Recipes

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Table of contents

• Ingredients to make Classic Scottish Shortbread
• BAKER’S TIPS
• Related Recipes
• More Christmas Cookie recipes
• Cookbooks

Classic Scottish Shortbread is a rich, buttery, melt-in-your mouth cookie made from butter, sugar and flour. Give these homemade cookies away in a plaid tin or box as a delightful gift to give away this holiday season.

Did you know that there are several ways shortbread can be formed into cookies? The most traditional way is of course as rectangle bars. Another option is to roll out the dough to 1/4″ and cut out shortbread into round cookies. A third option is to bake shortbread in round or square ceramic baking pan with embossing such as the Celtic knot or thistle, Scotland’s national flower and then cut into squares or scone-like wedges.

My vintage inspiration.

My vintage inspiration to make these cookies is from a cherished cookbook my mom gave me by the Associated Women for Shults-Lewis Child and Family Services in our Northwest Indiana town of Valparaiso.

Ingredients to make Classic Scottish Shortbread

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
• Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

BAKER’S TIPS

chill the dough:

Chill the pan of shortbread for 30 minutes. This will solidify the butter allowing you to score the shortbread into bars. Chilling the dough will also keep the top from browning too fast and help to keep the bar shape from spreading out while baking. Another way to ensure the shortbread bakes evenly is to pierce the top with traditional fork marks while the dough is cold.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Print

Scottish Shortbread

Course Dessert

Cuisine Scottish

Keyword christmasrecipes, cookies

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 24

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• baking pan

Ingredients

DRY INGREDIENTS

• 4 c. unbleached flour
• ½ c. superfine "bakers sugar"
• ½ c. confectioner sugar
• 2 T. cornstarch

WET INGREDIENTS

• 2 c. salted butter (European style) room temp
• 1 ½ tsp. vanilla

Instructions

PREP

• Gather equipment.
• Whisk together dry ingredients.

MAKE BATTER

• Mix together butter and sugar until light and fluffy.
• Add vanilla and mix.
• Add in flour and cornstarch and mix well.
• Line quarter sheet pan or 9×13 pan with parchment paper that overhangs the sides to easily lift out the bars after they are baked.
• Spread dough even in the pan. Place parchment paper over the top and use small pastry rolling pin to smooth out. Chill for 30 minutes.
• Use a sharp paring knife to score into 24 bars. Pierce fork holes into each bar. Sprinkle with white sanding sugar.
• Chill cookies in the fridge for 5-10 minutes.

BAKE

• Bake shortbread at 350° for 30 minutes. Remove from oven, re-score the bars and return to oven for 10 more minutes or until golden brown. Turn off oven and leave shortbread in the oven with door cracked for 5 more minutes.
• Let cool. Cut bars with sharp paring knife and store in a container.

Related Recipes

• Chocolate Dipped Shortbread Cookies
• Sourdough Rhubarb Muffins
• Coconut Macaroon Cookies
• Sourdough Blueberry Muffins
• Sourdough Zucchini Muffins

More Christmas Cookie recipes

Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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