Make-Ahead Cookie Recipes | The Daily Dish

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Make-Ahead Cookie Recipes

Million Dollar Recipe

No Comments | Written on December 3, 2014 at 2:00 pm , by

These unbelievably creative and mouth-watering treats just won $1,000,000!

Yes, you read that right!  Just a few hours ago, live on The Chew, the Pillsbury Bake-Off grand prize winner was announced.  The million dollar recipe is called “Peanutty Pie Crust Clusters” by talented home cook Beth Royals.

Keep reading for the winning recipe…

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No-Bake Clusters

No Comments | Written on December 2, 2014 at 5:00 am , by

Cookie season is upon us!  If you oven is busy baking batch after batch of holiday favorites, why not try a no-bake cookie as well?

These no-bake clusters are the perfect blend of sweet and salty.  With chocolate, peanut butter, peanuts and pretzels, these are sure to be a huge hit!

Ready to whip up a batch of these “Sweet and Salty No-Bake Clusters?”

Follow this link for the recipe –>

By the way, if you love easy, no-bake cluster cookies I suggest you check out “Peanutty Pie Crust Clusters.”  This innovative recipe comes from my friend, Beth Royals.  She is one of 4 finalists in the 2014 Pillsbury Bake-Off and is in the running to win $1,000,000!  Take a look at her delicious recipe and if you are so inclined, please give her a vote to win the big prize!

Today is the last day to vote.  The winner will be announced tomorrow live on The Chew!


Mexican Hot Chocolate Snickerdoodles

No Comments | Written on April 30, 2014 at 5:00 am , by

With Cinco de Mayo fast approaching you will see a lot of recipes for guacamole or margaritas.  I wanted to share a recipe inspired by one of my favorite south of the border flavors – Mexican Hot Chocolate!  Highlighted by that intriguing flavor combination of rich chocolate and spicy cinnamon.

These Mexican Hot Chocolate Snickerdoodles have become one of my new favorite cookies!  They also freeze perfectly, so feel free to make a big batch and save some for later.   Although, mine never seem to last that long!

Keep reading for the recipe…

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Rainbow Whoopie Pies

1 Comment | Written on March 13, 2014 at 5:00 am , by

To continue with our “rainbow” theme from yesterday, wait until you try these Rainbow Whoopie Pies!  These could also be a fun and whimsical addition to a St. Patrick’s Day spread.

Keep reading for the recipe…

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No-Bake Mocha Balls

2 Comments | Written on February 7, 2014 at 5:00 am , by

The dilemma:  You want to surprise that special someone with a homemade treat for Valentine’s Day, but you aren’t exactly a wiz in the kitchen.  No worries!

Anybody can make these easy, no-bake treats.   They can be whipped up in minutes and are sure to impress!

Keep reading for the recipe…

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Snow Cookies – Best Blogger Holiday Recipe Winner

6 Comments | Written on January 29, 2014 at 5:00 am , by

Just last month we were on the hunt for the Best Blogger Holiday Recipe.   Today, I am pleased to announce the winner – round of applause to Christina from Christina’s Cucina for her “Snow Cookies!

Don’t think of these as only a holiday treat – just look at the weather outside right now!  There seems to be enough snow to celebrate and enjoy these cookies far into the new year.

Keep reading…

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Pecan Tassies

1 Comment | Written on December 11, 2013 at 5:00 am , by

Looking for a new recipe to try for your next cookie exchange?  This is it!  Pecan Tassies are unique two bite tartlets that taste like miniature pecan pies.  Dusted with a bit of powdered sugar, they make an adorable addition to any holiday cookie platter.

Keep reading for the recipe…

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Cookie Recipe Contest Winner – Cranberry Citrus Biscotti

3 Comments | Written on December 13, 2011 at 5:00 am , by

One of the many reasons I love biscotti…

It’s a cookie you can eat for breakfast!  What’s better than that?

This recipe for “Cranberry Citrus Biscotti” earned top honors in the recent “Cookie” themed week of our weekly recipe contest.  Huge round of applause for Mary Hawkes!

This time of year biscotti also makes a wonderful holiday gift.  Since these twice-baked cookies are hearty, they can stand up to the rigors of travel.  Store the biscotti in a decorative tin or jar, tie it up with a bow and you have a beautiful and delicious homemade gift!

Take a look at this winning recipe and then learn a little more about Mary!

Cranberry Citrus Biscotti  (click here to view and print recipe)


3/4 cup Granulated Sugar

2 tsp  Grated Lemon Zest

2 tsp Grated Orange Zest

2 Large Eggs

2 Tbsp Unsalted Butter, melted

1/2 tsp  Lemon Extract

2 cups  All-purpose Flour

1 tsp Baking Powder

1/2 tsp Cinnamon

1/4 tsp Baking Soda

1/8 tsp  Salt

1/3 cup Finely Chopped Dried Sweetened Cranberries

1/4 cup Finely Chopped Pecans


Preheat oven to 350° F. Combine sugar, lemon zest, and orange zest in large bowl; mix well. Remove and reserve 1 tablespoon; set aside. Add eggs, butter, and lemon extract to sugar. With electric mixer, beat until thick and pale, about 5 minutes. In small bowl sift together the flour, baking powder, cinnamon, baking soda, and salt; add half to egg mixture, beating until smooth. Add remaining flour mixture; beat until smooth. Stir in cranberries and pecans.

Turn dough onto lightly floured surface. Roll into a smooth 9-inch log. Place on a parchment-lined large insulated baking sheet; flatten slightly, forming a 9 x 3-inch log. Sprinkle top with reserved sugar mixture; press in lightly. Bake until golden and crusty, about 23 to 28 minutes. Cool on sheet 5 minutes; remove to wire rack to cool for 10 minutes. Reduce oven temperature to 300° F.

Using a very sharp knife, cut log on a slight diagonal into 3/4-inch wide slices. Place cut sides down, on same baking sheet. Bake 10 minutes; turn slices over and bake 10 to 12 minutes more or until surfaces are crisp but not browned. Transfer to wire rack to cool completely. Makes about 12 cookies.

Helpful Tips:

Love this cookie! It is a “not-too-sweet” addition for your Christmas cookie platter. It also travels well and is great for a “sweet treat” gift. I love this biscotti for the summer too–omitting the orange zest and substituting dried blueberries for the cranberries. You can enhance the biscotti by dipping an end in melted white or milk chocolate.

How did you come up with your winning recipe?

I first experimented with a lemon biscotti recipe years ago and discovered that I love biscotti! So, I often use my basic biscotti recipe and change up the flavors for the season, varying the add-ins. I decided to try a winter biscotti using a holiday favorite, cranberries. The result, Cranberry Citrus Biscotti, turned out great. I was going to give some for an early holiday cookie gift—but they disappeared from the cookie tin sooner than I expected. Guess I’ll have to make some more!

What inspired you to enter the Better Recipes weekly contest?

Give me a challenge! There are so many fantastic and innovative recipes entered in the weekly contests, I knew it would be highly competitive. So I challenged myself to submit a recipe that I hoped would catch the judge’s eye.

Why do you think your recipe stood out to the judges? 

These biscotti have a delectable flavor and a delightful crunch—and tend to be somewhat addicting—so perhaps the judges fell to their cookie charms.

Do you have any advice for others interested in entering our recipe contests?

Cook up a storm and create recipes or fine-tune recipes that you and your family like. Also, strive to make that recipe stand out—whether it is a unique use of ingredients, new technique, general appeal and delicious flavors, etc.

Do you have any plans for the prize money?

Well, with Christmas here I am pretty sure I know that the prize will be going toward holiday gifts.

Any plans if you should win the grand prize?

If I were to win the grand prize? Hmmm, not sure, but lounging on a beach in Hawaii sounds mighty tempting…

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers? 

Don’t be afraid to try new ingredients—I recently tried pomegranate molasses and fell in love with it’s acidic yet sweet nuances. Sometimes trying new food items or techniques can lead to delightful culinary experiences. 

Cannoli Ice Cream Sandwiches

8 Comments | Written on May 26, 2011 at 5:00 am , by

If you are searching for a sweet treat to serve this holiday weekend, look no further!  This creative recipe from user “JayneNee” will satisfy and impress your guests.  Imagine all the flavors of a classic Italian cannoli, in the convenient form of an All-American ice cream sandwich.  Pizzelle cookies hold together a soft and sweet ricotta center.  Filled with mini chocolate chips, chopped pistachios and a hint of orange, you will find yourself sneaking a scoop even before you prepare the sandwiches!

CANNOLI ICE CREAM SANDWICHES (click here to view and print recipe)


  • 2 cups cold heavy whipping cream
  • 1 15 oz container whole milk ricotta cheese
  • 1 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1 cup mini chocolate chips
  • 1 cup pistachio nuts, coarsely chopped
  • 12 prepared pizzelle cookies


In a medium bowl, beat heavy whipping cream with an electric mixer on high speed, until medium soft peaks form. Refrigerate until needed. In the bowl of a food processor fitted with metal blade, process ricotta and condensed milk until very smooth and creamy. Transfer mixture to a large bowl. Stir in vanilla extract, orange zest, chocolate chips and pistachio nuts. Remove whipped cream from refrigerator and gently fold whipped cream into ricotta and condensed milk mixture. Pour into a 2 quart container. Cover and freeze until firm and scoopable but not frozen solid, about 3 hours. Place six pizzelle cookies, bottom side up, on a flat surface. Scoop a generous portion of ice cream in the center of each cookie. Place another pizzelle cookie, bottom side down, on top of ice cream, then press gently. Repeat with remaining cookies and ice cream. Serve immediately.

Number of Servings: 6

Peanut Butter and Jelly Truffles

4 Comments | Written on April 13, 2011 at 5:00 am , by

Some recipes sound so fun when read, you are compelled to try them.  That’s what happened when I stumbled upon these “Peanut Butter and Jelly Truffles.”  To take such a classic and comforting combination as peanut butter and jelly, but make them in the form of a decadent truffle – brilliant!  This recipe was uploaded by the Better Recipes user “gregfonte.”  Be sure to take a look at his other fabulous creations!

The truffles are a quick and easy no-bake treat, with ingredients you probably already have on hand.  With a chocolate coated outside and a surprise jelly filling, how can you go wrong?!

PEANUT BUTTER AND JELLY TRUFFLES (click here to view and print recipe)


8 ounces semisweet chocolate chips

1 1/2 cup crunchy peanut butter

2 cups powdered sugar

1/4 cup unsalted butter

3/4 cups puffed rice cereal

1/4 cup grape jelly


Place chocolate chips in a food processor and pulse until finely chopped. Place in a bowl and set aside. Mix peanut butter, sugar, softened butter, and cereal together. Form into 1 1/2 inch balls. Make a deep depression in the ball with thumb and fill with 1/4 teaspoon jelly. Smooth over to enclose the jelly in the ball. Roll each ball in chopped chocolate, pressing lightly until well coated. Place on waxed paper and chill 15 minutes. Keep chilled until served.

Number of Servings: 24 truffles