Table of contents

• Recipe Remake
• Soft Molasses Cookies Recipe Remake
• Related Recipes
• Vintage Cookie Recipes
• Cookbooks

The American Woman’s Cook Book (1942), is a beloved classic cookbook that guides home cooks with recipes from hearty entrees and side dishes to food preservation, baked goods, and more! This vintage cookbook, compiled by Ruth Berolzheimer and published by the Culinary Arts Institute, helps home cooks preserve culinary practices of the 1940’s with simple, scratch-made food. This book quickly became a household staple, cherished for its clear instructions, tips, and reliable recipes.

This cookbook was passed down to me from my Nana. She gave me this cookbook and said “my dream for you is to someday open your own bakery and here is some inspiration to guide you along” (tears welling as I write this). I’ve now owned my own specialty bakery for the last 12+ years. I was lucky she was able to see my open it before she passed a few years ago.

Here are some original vintage recipe clips for cakes and frosting.

Recipe Remake

Lady Baltimore Cake

Lady Baltimore Cake is a historic 1900's dessert with white cake, delightful raisin, fig, and pecan filling, topped with 7-minute frosting.

Check out this recipe

Cookies

Soft Molasses Cookies Recipe Remake

Old Fashioned Molasses Cookies blend warm spices and spicy molasses and yield a soft tender, cake-like texture from the buttermilk. My vintage inspiration for this recipe is passed down from my Nana, from an original recipe for soft molasses cookies. I’ve included one of my favorite original recipes for soft molasses cookies that has my Nan’s handwritten note: “Excellent” with her initials.

Old Fashioned Molasses Cookies

Check out this recipe

Related Recipes

• Better Homes & Gardens Holiday Cook Book (1959)
• Old Fashioned Molasses Cookies
• Molasses Crisp Cookies
• Home Gardener’s Cookbook (1974)
• Ginger Cream Cookies: A 1960’s Remake

Vintage Cookie Recipes

Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social

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 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 The American Woman’s Cook Book (1942) appeared first on Vintage Baked Modern.

Table of contents

• Betty Crocker’s Cooky Book (1963)
• Vintage Inspired Modern Remakes from the book
  • Ginger Creams Recipe
  • Christmas Cut-Out Sugar Cookies
  • Classic Chocolate Chip Cookies
  • Patriotic Cut Out Sugar Cookies
  • Betty Crocker’s Picture Cook Book (1950, 1998 edition)
  • Betty Crocker’s Cookbook (1969)
  • Betty Crocker’s Cake and Frosting Mix Cookbook (1966) ,
• Related Recipes
• Vintage Cookie Recipes
• 1960’s Cookbooks

Betty Crocker’s Cooky Book (1963)

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.

Vintage Inspired Modern Remakes from the book

Ginger Creams Recipe

Frosted Ginger Cream Cookies

Frosted Ginger Creams cookies are a soft, spice cookie with a cake-like texture, topped with a light, creamy frosting.

Check out this recipe

Christmas Cut-Out Sugar Cookies

Christmas Cut-Out Sugar Cookies

Check out this recipe

Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

These Classic Chocolate Chip Cookies are rich and buttery, loaded with chocolate chips and toasted pecans, with crispy edges and a chewy center.

Check out this recipe

Patriotic Cut Out Sugar Cookies

Patriotic Sugar Cookies with Egg Paint

Check out this recipe

Betty Crocker’s Picture Cook Book (1950, 1998 edition)

Betty Crocker’s Picture Cook Book (1950, 1998 edition) is a beloved classic that has guided generations of home cooks through everything from meal planning to timeless baked goods like cakes, pies, and cookies. My copy is the 1998 edition, that preserves the charm of the original—with step-by-step color illustrations, vintage artwork, and nostalgic recipes adapted for today’s kitchens.

First published in 1950, this cookbook was revolutionary for its time. It was nicknamed “Big Red,” iand featured meal-planning tips, recipe instructions with photos, and actual tested recipes that helped define mid-century American cooking. It sold nearly a million copies in its first year and remains one of the most collected cookbooks of all time.

Coconut Macaroon Cookies

Coconut Macaroon Cookies are a light, tender cookie made from toasted coconut, egg whites and flavoring.

Check out this recipe

Lincoln’s Favorite Cake

A rich white cake with ground almonds, filled with a fluffy boiled frosting and adorned with slivered almonds.

Check out this recipe

Betty Crocker’s Cookbook (1969)

Betty Crocker’s Cookbook (1969) is your ultimate guide to find easy-to-follow, simple recipes for everything from cooking family dinner, baking bread, or making desserts, this vintage cookbook has you covered.

I’ve included original recipe for lemon squares and strawberry shortcake. Be sure to check out my vintage inspired modern takes on these classic recipes.

Old-Fashioned Strawberry Shortcake

This Old-Fashioned Strawberry Shortcake is a cross between a scone and cake and topped with farm fresh picked strawberries and a dollop of homemade whip cream.

Check out this recipe

Old Fashioned Lemon Squares

Lemon squares have a tart and tangy, sweet curd-like filling placed on top of a rich, buttery shortbread crust.

Check out this recipe

Betty Crocker’s Cake and Frosting Mix Cookbook (1966),

This Betty Crocker’s Cake and Frosting Mix Cookbook (1966), is a beloved classic cookbook that guides home bakers with tips on how to use packaged cake mixes and frosting back in the 60’s. I’ve included original vintage cookbook clips on classic cake mix basics, some tips on cake pan sizes, and a few cake mix recipe variations.

Lord Baltimore Cake

Lord Baltimore Cake is a historic 1900's dessert with white cake, delightful macaroon cookie filling, topped with 7-minute frosting.

Check out this recipe

Lady Baltimore Cake

Lady Baltimore Cake is a historic 1900's dessert with white cake, delightful raisin, fig, and pecan filling, topped with 7-minute frosting.

Check out this recipe

Related Recipes

• Christmas Cut-Out Sugar Cookies
• Gingerbread Cookies with Royal Icing
• Chocolate Dipped Pretzels
• Thanksgiving Cut-Out Sugar Cookies
• Better Homes & Gardens Holiday Cook Book (1959)

Vintage Cookie Recipes

1960’s Cookbooks

Have you tried any of these recipes? Leave a comment below!

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As an Amazon Associate, I may include affiliate links to 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 a 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 Betty Crocker’s Cookbook Collection appeared first on Vintage Baked Modern.

Table of contents

• Vintage Inspired Recipes
  • Classic Scottish Shortbread
• Related Recipes
• Christmas Cookie recipes
• 1970’s Cookbooks

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.

Vintage Inspired Recipes

Classic Scottish Shortbread

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. 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.

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.

Scottish Shortbread

Check out this recipe

Old-Fashioned Toffee

Check out this recipe

Old-Fashioned Peanut Butter Fudge

Check out this recipe

Related Recipes

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

Christmas Cookie recipes

1970’s 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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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 A Book of Favorite Recipes (1978) appeared first on Vintage Baked Modern.

Table of contents

• Betty Crocker’s Cooky Book (1963)
• Vintage Inspired Modern Remakes from the book
  • Ginger Creams Recipe
  • Christmas Cut-Out Sugar Cookies
  • Classic Chocolate Chip Cookies
  • Patriotic Cut Out Sugar Cookies
• Related Recipes
• Vintage Cookie Recipes
• 1960’s Cookbooks

Betty Crocker’s Cooky Book (1963)

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.

Vintage Inspired Modern Remakes from the book

Ginger Creams Recipe

Frosted Ginger Cream Cookies

Frosted Ginger Creams cookies are a soft, spice cookie with a cake-like texture, topped with a light, creamy frosting.

Check out this recipe

Christmas Cut-Out Sugar Cookies

Christmas Cut-Out Sugar Cookies

Check out this recipe

Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

These Classic Chocolate Chip Cookies are rich and buttery, loaded with chocolate chips and toasted pecans, with crispy edges and a chewy center.

Check out this recipe

Patriotic Cut Out Sugar Cookies

Patriotic Sugar Cookies with Egg Paint

Check out this recipe

Related Recipes

• Christmas Cut-Out Sugar Cookies
• Gingerbread Cookies with Royal Icing
• Chocolate Dipped Pretzels
• Thanksgiving Cut-Out Sugar Cookies
• Better Homes & Gardens Holiday Cook Book (1959)

Vintage Cookie Recipes

1960’s Cookbooks

Have you tried any of these recipes? Leave a comment below!

Follow us on social

• Pinterest
• Facebook
• Instagram
• TikTok
• YouTube

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 Betty Crocker’s Cooky Book (1963) appeared first on Vintage Baked Modern.

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!

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 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 The Christmas Cookie Book (2000) appeared first on Vintage Baked Modern.

Table of contents

• Ingredients
  • Wet Ingredients
  • Dry Ingredients
  • Mix-Ins
• Homemade Ingredients
• Dietary Substitutions
  • TO MAKE VEGAN/DAIRY FREE
  • TO MAKE KETO/LOW-GLYCEMIC
• FAQ’s
• Related Recipes
• More Cookie Recipes

Toffee Chocolate Chip Cookies are rich, buttery, and loaded with chocolate chunks, toffee bits, toasted pecans, and a little bit of bourbon. My vintage inspiration for these chocolate chunk cookies with toffee recipe came from “Incredible Cookies“, published by Southern Living in the year 2000.

My vintage inspiration.

My vintage inspiration for these chocolate chunk cookies with toffee recipe came from “Incredible Cookies“, published by Southern Living in the year 2000.

If you love cookbooks…check out my Cookbook Collection!

Chunky Chocolate Toffee Cookies Recipe (2000)

From Southern Living's Incredible Cookies (2000)

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.
• 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.
• 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.
• 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.
• Bourbon is a type of American whiskey made from at least 50% distilled corn and aged in oak barrels.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use 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.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, that helps retain moisture and produces a light, tender texture in 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.
• Pink salt is a natural rock salt mined near the Himalayas that contains trace minerals

Mix-Ins

• 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.
• English Toffee bits with chocolate are crushed Heath candy bars with a crunchy, buttery toffee that is coated in milk chocolate.
• 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.

Homemade 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.

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

• Use a premium gluten-free flour blend such as King Arthur Measure for Measure.
• 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 liquid (use the same liquid called for in the recipe) 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 tends to burn baked goods 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 a maximum of 1-2 days. The refrigerator will dry out baked goods, so it is best to freeze up to 6 months.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with unsalted vegan butter sticks such as Violife.
• 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.
• Replace the dairy with unsweetened oat or almond milk.

TO MAKE KETO/LOW-GLYCEMIC

• Swap out the sugar with monkfruit such as Lakanto Monkfruit Sweetener which mimics granulated sugar. Although the product suggests using a 1:1 swap, I find it too sweet and use a little less.
• Swap the white flour for almond flour or coconut flour. Both are delicate, dense flours that tend to brown faster, so bake at lower temperature for a little longer. They also require a bit more moisture, so add 1-2 tablespoons additional liquid (the same liquid called for in the recipe) or add 1 extra egg to help hydrate the flour.

FAQ’s

Related Recipes

• Old-Fashioned Toffee
• Toffee Pecan Cookies
• Classic Chocolate Chip Cookies
• Cranberry Oatmeal White Chip Cookies
• Old-Fashioned Molasses Cookies

Print

Toffee Chocolate Chunk Cookies

Course Dessert

Cuisine American

Keyword 1970’s, cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 36

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• baking sheet
• Silpat baking mat
• cookie scoop

Ingredients

WET INGREDIENTS

• 1 c. unsalted butter room temp
• 1 c. sugar
• ½ c. brown sugar
• 1 egg + 1 yolk
• 1 Tbsp. vanilla

DRY INGREDIENTS

• 2 ½ c. unbleached flour
• 1 Tbsp. cornstarch
• ½ tsp. baking powder
• 1 tsp. salt

MIX-INS

• 1 c. semi-sweet chocolate chunks
• 1 c. toffee bits (with chocolate)
• ⅔ c. pecans rough chop

Instructions

PREP

• Gather equipment: mixer with paddle attachment, measuring cups & spoons, parchment sheets or silicone baking mat, cookie sheets
• Rough chop the pecan and place on baking sheet at 350° for 5-8 minutes.
• Prepare baking sheets with parchment paper. Whisk together dry ingredients.

MAKE BATTER

• Beat together butter, sugar, brown sugar, egg and yolk, and vanilla. Mix until light and fluffy.
• Add dry ingredients and mix together.
• Add in chocolate chunks, toffee bits, and pecans and mix until just incorporated.
• Use a medium cookie scoop and drop dough on baking sheets roughly 1" apart.
• If time allows, place cookie pucks in airtight container and chill one hour or overnight.

BAKE

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

Notes

Toss chocolate chips or other mix-ins in flour before adding them to the batter to evenly distribute them in the batter.

For bakery style cookies-place a few chocolate chips on top of the cookie puck.Use your favorite chocolate chips such as semi-sweet, bittersweet, white chocolate chips, toffee bits or a combination.

If time allows, let the batter rest as hydrating the flour is an important step for a light and tender bake. This step will also let the bourbon flavor meld into the batter.

You can make the batter ahead of time and place in the fridge and scoop batter when needed or scoop the batter into balls and freeze to bake later.

More Cookie Recipes

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

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The post Toffee Chocolate Chip Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Coconut Macaroon Cookies
• Make Your Own Ingredients
• Dietary Substitutions
• Related Links
• More cookie recipes
• Vintage Cookbooks

Coconut Macaroon Cookies are a light, delicate cookie made from simple ingredients like shredded coconut, egg whites and flavoring, inspired from a 1950’s recipe. Many modern recipes call for sweetened condensed milk, however, I wanted to stay true to this nostalgic, old-fashioned version. I needed crumbled macaroon cookies for the cake filling in my Lord Baltimore Cake, so I made them from scratch. They’re often confused with macarons, a French sandwich cookie made with almond flour.

My vintage inspiration to make this coconut macaroons recipe came from my 1950 “Betty Crocker’s Picture Cook Book“. My modern modifications included: using two types of coconut, a little less sugar, adding more vanilla, and some pure almond extract. The original recipe has variations for Chocolate-Coconut Macaroons, Cherry-Coconut Macaroons, Almond Macaroons, Wheaties Coconut Macaroons, and Peanut Macaroons.

My vintage inspiration.

Betty Crocker’s Picture Cook Book (1950, 1998 edition) is a beloved classic that has guided generations of home cooks through everything from meal planning to timeless baked goods like cakes, pies, and cookies. My copy is the 1998 edition, that preserves the charm of the original—with step-by-step color illustrations, vintage artwork, and nostalgic recipes adapted for today’s kitchens.

First published in 1950, this cookbook was revolutionary for its time. It was nicknamed “Big Red,” iand featured meal-planning tips, recipe instructions with photos, and actual tested recipes that helped define mid-century American cooking. It sold nearly a million copies in its first year and remains one of the most collected cookbooks of all time.

Try the recipe inspired by the book Lincoln Favorite’s Cake

Ingredients for Coconut Macaroon Cookies

• Eggs are produced by female chickens and consist of a protein-rich egg white and nutrient-dense egg yolk.
• Coconut is the fruit of palm trees found in tropical regions, that can either be unsweetened or sweetened and is available as coconut flakes, shredded or desiccated (very fine).
• 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.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.
• Almond extract is made from bitter almonds or pits of stone fruits (like apricots) soaked in alcohol.
• Pink salt is a type of rock salt found near the Himalayas, that contains trace minerals and is minimally processed.

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.

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)

Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

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.

Print

Coconut Macaroon Cookies

Coconut Macaroon Cookies are a light, tender cookie made from toasted coconut, egg whites and flavoring.

Course Dessert

Cuisine American

Keyword 1950’s, cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Equipment

• mixing bowl
• measuring cups and spoons
• baking sheet

Ingredients

• 4 egg whites
• ¾ c. sugar
• 2 c. sweetened coconut shredded
• 1 c. unsweetened desiccated coconut fine
• 1 ½ tsp. vanilla
• ¼ tsp. almond extract natural
• ¼ tsp. salt

Instructions

PREP

• Preheat oven to 350°. Place parchment or silpat on cookie baking sheet.
• Separate out egg whites into a bowl.

BATTER

• Beat egg whites and sugar until foamy.
• Add in coconut, vanilla, almond extract, and salt.
• Use medium cookie scoop and place cookie batter onto baking sheet lined with parchment paper.

BAKE

• Bake cookies at 325° for 20-23 minutes until coconut tips look toasted, but not dark.

Related Links

• Betty Crocker’s Cake & Frosting Mix Cookbook (1966)
• Betty Crocker’s Picture Cook Book (1950)
• Cowboy Cookies with Peanut Butter
• Lord Baltimore Cake
• Sourdough Rhubarb Muffins

More cookie recipes

Vintage Cookbooks

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 Coconut Macaroon Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make these Oatmeal Apricot Cookies
• Wet Ingredients
• Dry Ingredients
• Make your own Ingredients
• Storage & Freezing
• Related Recipes
• More Cookie Recipes
• 1960’s Cookbooks

Oatmeal Apricot Cookies are soft, cake-like, lightly spiced and filled with apricot filling in the center. They were my nan’s signature cookie and a longtime family favorite. I’ve given the recipe a modern update using natural ingredients while keeping its nostalgic charm.

These wholesome cookies have a generous dollop of filling, made from apricot spread and dried apricots in the center, unlike oatmeal cookies with dried apricots mixed in. These cookies make for a perfect addition to a cookie tray for a tea party, as the original recipe suggests.

My vintage inspiration.

My vintage inspiration for these old-fashioned oatmeal apricot cookies comes from my Nana and mom, but the original recipe is from the 1964 “Freezing & Canning Cookbook,” published by Farm Journal. I couldn’t believe this “hidden jem” of a recipe would be found in a vintage cookbook about food preservation.

I used all butter instead of the butter and shortening combination originally called for in the recipe, replaced the water in the original recipe with apricot fruit spread into the batter, added additional vanilla and cinnamon for more flavor, added diced dried apricots to the filling, and used less all-purpose flour and added Instant ClearJel for a light, more tender texture.

Ingredients to make these Oatmeal Apricot Cookies

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.
• 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.
• Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
• 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.
• apricot spread: Use homemade preserves or a good quality “All-Fruit” Apricot Spread. A fruit spread contains fewer ingredients, less sugar and more concentrated flavor than fruit preserves. I used a homemade apricot jam from fresh apricots I picked in late July from a farm in Southern Michigan. Their growing season is short, but you can sometimes find fresh apricots at Costco.
• Dried apricots are fresh apricots that have been dehydrated by having the moisture removed. They have a more intense flavor than fresh apricots because the process concentrates the flavor, making them tangy, chewy, and sweet.

Dry Ingredients

• flour: Use all-purpose unbleached flour that contains between 10-12% protein. My favorite is King Arthur or Sir Galahad Artisan Flour (its name when purchased in bulk) which contains 11.7% protein. Do NOT use Bread flour as it contains 11-14% protein, thus producing more gluten and yields 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, while whole oats remain in their natural form and take longer to cook.
• salt: Use a fine-ground salt in baked goods. Pink salt is a great choice because it adds essential minerals and nutrients.

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.

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 & 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.

Print

Oatmeal Apricot Cookies

Course Dessert

Cuisine American

Keyword 1960’s, cookies, oatmealcookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 24

Equipment

• mixer
• Bowl
• measuring cups and spoons
• baking sheet
• Silpat baking sheet
• cookie scoop

Ingredients

WET INGREDIENTS

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

DRY INGREDIENTS

• 2 ⅓ c. unbleached flour
• 1 T. cornstarch
• 1 c. quick oats
• 1 c. old-fashioned oats
• ½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. salt

APRICOT FILLING

• ½ c. dried apricots small dice
• ¾ c. apricot jam
• 1 ½ tsp. cinnamon

Instructions

• PREP
• Gather equipment. Line baking pans with Silpat or parchment paper.
• Dice or snip dried apricots into small pieces and add to apricot jam and set aside until use.
• Whisk together dry ingredients into a bowl and set aside.

MAKE BATTER

• In mixer, beat together butter, sugar, and brown sugar until light and fluffy. Add eggs and vanilla until combined.
• Add in dry ingredients and mix well.
• Scoop batter into cookie pucks and place in airtight container and chill 10 minutes to overnight. Place cookie pucks on cookie sheets if baking right away.
• Using a teaspoon, make a divet into the center of each scoop of cookie batter. Place a 1 teaspoon of apricot filling and then cover with a tiny scoop of batter, and cover up the jam.
• Place cookie pucks 1” apart on cookie sheet.

BAKE

• Bake at 350° for 15-17 minutes. Let cookies cool and store in air-tight container.

Related Recipes

• Cranberry Oatmeal White Chip Cookies
• Apple Cranberry Pie: a 1980’s Classic with a Modern Twist
• Old-Fashioned Oatmeal Raisin Cookies
• Frosted Ginger Cream Cookies
• Old Fashioned Banana Nut Muffins

More Cookie Recipes

1960’s 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.

Pinterest

Facebook

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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 Oatmeal Apricot 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 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

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