The holiday season will be even more special when you bake up these Homemade Cookie Recipes to enjoy! These are our favorite snacks and treats, some of our favorite family recipes.
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Why should you bake homemade cookies?
I started because my son has a severe peanut allergy. It has always been safer for me to bake treats and snacks at home so we don’t have to worry about cross-contamination or mislabeled products.
Making cookies at home is the perfect way to control your ingredients and get a product that’s as healthy as it can be. There are no preservatives when you bake at home, compared to store-bought, processed foods (which means they’re not all natural). Plus, you have complete freedom when making them yourself!
You also know exactly what goes into every cookie so there’s less guilt than with packaged snacks full of sugar or artificial flavors. And because these treats were made by YOU, from scratch–with love!–they taste even more delicious too. Homemade food always tastes better, right?
Baking homemade cookies offers many benefits such as controlling the ingredients for healthier options like whole wheat flour and flaxseed which provide fiber while still having yummy flavor combinations available thanks to easy cookie recipes like the ones below.
These homemade cookie recipes also save you money whether you’re using them for kid snacks, for a holiday cookie exchange, or at a party or potluck.
What do I need to bake my own cookies?
I’ve used the same baking supplies for years! They don’t cost much, and they last for a long time, so they’re worth it. My favorites are:
- Cooling racks
- Baking sheets
- Silicone oven mitts
- Silicone cookie spatula
- Spoon-shaped Spatula
- Cookie batter scoop
Can I freeze homemade cookies?
Yes, and it’s a good idea! When you have the time and energy to bake, make as many batches as you can. Bake the cookies, then store them in your freezer for up to 3 months. Use zipper freezer bags or reusable silicone freezer bags for storage.
For many homemade cookie dough recipes, you can also freeze before baking. I scoop the raw dough onto a baking sheet lined with wax paper. I “freeze flash” by placing the baking sheet into the freezer for 1-2 hours. Then I take each frozen ball of dough and put it into a zipper freezer bag. Frozen dough stored properly can last 6-12 months in the freezer.
To bake after freezing, move the frozen dough balls to the refrigerator to thaw overnight. Then follow the original instructions for time and temperature.