#crispycookies

Delicious iced oatmeal cookies that are perfect for a sweet treat. These cookies have a wonderful texture from the oats and are topped with a simple vanilla icing.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. For the icing:. 1 cup powdered sugar. 2 tablespoons milk. 1/2 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, combine the rolled oats, flour, baking soda, cinnamon, and salt. Set aside. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For the icing, mix powdered sugar, milk, and vanilla extract in a bowl until smooth and well combined. Once the cookies are completely cooled, drizzle the icing over the cookies. Allow the icing to set before serving or storing the cookies.

Prep Time: 15 minutes

Cook Time: 12 minutes

Enjoy the delightful combination of candied ginger's spiciness and orange's citrusy aroma in these icebox cookies. They offer a perfect balance of flavors and a satisfyingly crisp texture.

Ingredients: 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 2 teaspoons orange zest. 2 1/4 cups all-purpose flour. 1/4 teaspoon salt. 1/2 cup candied ginger, finely chopped.

Instructions: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and orange zest until well combined. Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a dough forms. Fold in the finely chopped candied ginger, distributing it evenly throughout the dough. Divide the dough in half. Roll each half into a log shape, about 2 inches in diameter. Wrap the dough logs in plastic wrap and refrigerate for at least 2 hours, or until firm. Preheat the oven to 350F 175C. Slice the chilled dough logs into rounds, about 1/4-inch thick. Place the cookie rounds on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 12 minutes

Salted Peanut Florentines are delicate, crispy cookies with just the right amount of sweet and salty flavor. Peanut lovers will enjoy these thin, lacy cookies studded with unsalted peanuts.

Ingredients: 1 cup unsalted peanuts. 1/2 cup granulated sugar. 2 tablespoons unsalted butter. 2 tablespoons heavy cream. 2 tablespoons all-purpose flour. 1/4 teaspoon vanilla extract. 1/4 teaspoon sea salt.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium saucepan, combine the butter, heavy cream, and granulated sugar. Heat over medium heat, stirring, until the mixture is smooth and the sugar has dissolved. Remove the saucepan from heat and stir in the flour, vanilla extract, and sea salt until well combined. Add the unsalted peanuts to the mixture and gently fold them in. Using a teaspoon, drop small portions of the mixture onto the prepared baking sheet, leaving enough space between them as they will spread during baking. Using the back of the teaspoon, flatten and spread out each portion of the mixture into thin rounds. Bake in the preheated oven for about 8-10 minutes, or until the florentines are golden brown around the edges. Remove the baking sheet from the oven and let the florentines cool on the sheet for a couple of minutes before transferring them to a wire rack to cool completely. Once cooled, the florentines will have become crisp and can be gently lifted off the parchment paper. Store the salted peanut florentines in an airtight container to keep them crisp and fresh.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Gluten-Free Chocolate Chip Meringue Cookies are light, crispy, and bursting with chocolatey goodness. Perfect for those with gluten sensitivities or anyone looking for a delicious, guilt-free dessert option.

Ingredients: 4 large egg whites. 1 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon cream of tartar. 1 cup gluten-free chocolate chips.

Instructions: Preheat your oven to 225F 110C. Line two baking sheets with parchment paper. In a clean, dry mixing bowl, beat egg whites on high speed until soft peaks form. Gradually add sugar, vanilla extract, and cream of tartar while continuing to beat until stiff peaks form and the mixture is glossy. Gently fold in chocolate chips. Drop spoonfuls of the meringue mixture onto the prepared baking sheets, leaving space between each cookie. Bake for 1.5 to 2 hours, or until the cookies are dry and crisp. You can test by gently lifting one cookie; if it lifts easily without sticking, they are done. Turn off the oven and leave the cookies inside to cool completely. Once cooled, store in an airtight container at room temperature. Enjoy these delightful gluten-free treats!

Prep Time: 20 minutes

Cook Time: 120 minutes

Enjoy delicious thin and crispy chocolate chip cookies with this Baker Bettie recipe. These cookies have a perfect balance of buttery richness and chocolatey goodness.

Ingredients: 1 cup 2 sticks unsalted butter, melted and slightly cooled. 3/4 cup granulated sugar. 3/4 cup packed light brown sugar. 1 teaspoon vanilla extract. 1 large egg. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 1/2 cups semisweet chocolate chips.

Instructions: Warm the oven up to 375F 190C and put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl. Mix until everything is well mixed and a little of the mixture has cooled down. Mix the egg and vanilla extract into the butter and sugar. Mix until it's nice and smooth. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The semisweet chocolate chips should be carefully mixed in. Using a spoon or cookie scoop, place small amounts of dough on the baking sheets that have been prepared, leaving a few inches between each one. After the oven is hot, bake for 8 to 10 minutes, or until the edges are golden brown and the middle is set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 10 minutes

Featured Dish

A shift to premium products and cleaner labels is driving cookie sales. In fact, NPD Supply Track reports frozen gourmet cookie sales are up 14% since 2015 compared to traditional frozen cookies.  Now, Rich’s-owned Jacqueline’s Gourmet Cookies allows you to welcome the consumer push for ingredient transparency with high-quality, artful delicacies perfect for bakery cafés, casual dining and catering.

This fall, Rich’s is introducing four unique product lines under its Jacqueline’s brand: Filled Shortbreads, Crispy Cookies, Authentic Macaroons and Rustic Scones. All of Jacqueline’s gourmet treats are made proudly in the USA with real, simple ingredients. Designed to appeal to the growing ingredient-aware consumer base, these new premium cookies don’t contain artificial ingredients or high fructose corn syrup.