Rosemary and Toasted Caraway Shortbread

I was gifted these cookies during the holidays when I was in college and have been making them every year since. They’re sweet and savory, crisp and tender, melt-in-your-mouth bites of heaven. The recipe calls for fresh rosemary, but dried rosemary works great too. If making the substitution, use one teaspoon dried rosemary. I’ve only made these once since going plant-based. The cookie was more crisp and less tender when using the plant-based butter, but still very delicious. I’ll try them again this year using a different brand of butter to see if I can improve the texture. Stay tuned!

Get the Recipe: Rosemary and Toasted Caraway Shortbread

Salted Chocolate Chunk Shortbread Cookies

If you’re looking for the perfect cookies to bring to your next gathering, these are it! They’re everything you want in chocolate chip cookie, and more. With sparkly edges, a golden brown hue, and speckles of melted chocolate and flaky sea salt, they’re the epitome of simple elegance.

Get the Recipe: Salted Chocolate Chunk Shortbread Cookies

Pistachio Cranberry Shortbread Cookies

Tender, crumbly shortbread cookies with pistachios and dried cranberries. These cookies are buttery, nutty, and just a touch sweet. They are the perfect holiday treat!

Get the Recipe: Pistachio Cranberry Shortbread Cookies

Soft Chewy Molasses Cookies

These cookies are softer than a gingersnap, but not quite as soft as these delicious molasses cookies from Sally’s Baking (another one of my favorites!). They fluff up during baking, then flatten as they cool. They have slightly brittle edges with a soft, dense, and chewy center. Instead of rolling them in regular cane sugar, I like to sprinkle the tops with turbinado sugar to add an element of crunch to the cookie. 

The flavor is a perfect blend of sweet and spicy. This recipe calls for ½ teaspoon ginger, so if you prefer a less spicy molasses cookie, this might be the one for you. The molasses cookies from Sally’s Baking calls for 2 teaspoons of ginger. I wouldn’t call them spicy, but they definitely have a more intense flavor. If I had to choose between the two, I’d pick this version as I love the contrasting textures and the more subtle flavor profile! Yet another recipe I’ll be attempting to make plant-friendly this year. Hopefully, they’ll be just as delicious!

Get the Recipe: Soft Chewy Molasses Cookies

Almond Sugar Cookies

A delicious hybrid sugar-shortbread cookie! On first bite, it’s crisp and chewy, with a prominent sugar-cookie taste. Then the sugar dissolves and makes way for the butter flavor. On the second, third, and fourth bite, the cookie becomes lusciously tender and melts in your mouth, like shortbread. It’s another one of my most requested cookies and is in my top five personal favorites!

Get the Recipe: Almond Sugar Cookies

Chocolate Brownie Cookies

Crackly tops, crisp edges, and a soft, fudgy interior — these are the perfect cookie-brownie mashup! The added espresso powder makes them intensely chocolatey. I like to sprinkle flaky sea salt on the cookies before putting them in the oven to really enhance the chocolate flavor. I’m also a huge fan of the sweet-salty combo. For brownie-lovers who crave the crispy edges, I highly recommend these cookies!

Get the Recipe: Chocolate Brownie Cookies

Cookies and Cream Chocolate Chip Cookies

These cookies are a personal favorite and have become one of my most requested recipes. Filled with Oreos and chocolate chips. Soft on the inside, crisp on the outside. Sprinkled with flaky sea salt. They’re a chocolate lover’s dream!

Get the Recipe: Cookies and Cream Chocolate Chip Cookies