Unwrap the joy of baking with these 20 Delicious Cookies in a Jar Recipes for Every Occasion! Perfect for home cooks looking to sprinkle a little magic into their baking routine, this collection is your go-to for creating sweet memories. Whether it’s a cozy night in or a festive gathering, these easy-to-make recipes promise delicious results. Ready to fill your jar with happiness? Let’s dive in!
Classic Chocolate Chip Cookies in a Jar
Back when I was a kid, my grandma used to make the most amazing chocolate chip cookies, and the secret was always in the layering of ingredients. Today, I’m sharing a fun twist on her classic recipe that’s perfect for gifting or a quick bake—Classic Chocolate Chip Cookies in a Jar.
Ingredients
- For the dry mix:
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups semi-sweet chocolate chips
- To add later:
- 1/2 cup softened unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the softened butter, egg, and vanilla extract until smooth. Tip: Ensure the butter is at room temperature for easier mixing.
- Add the dry mix from the jar to the wet ingredients and stir until just combined. Tip: Overmixing can lead to tough cookies.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft. Tip: Cookies will continue to cook on the baking sheet after removed from the oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Delightfully chewy with a slight crisp on the edges, these cookies are a nostalgic treat. Serve them warm with a glass of cold milk for the ultimate comfort food experience.
Oatmeal Raisin Cookies in a Jar
Yesterday, I stumbled upon a jar of oatmeal raisin cookies at a local flea market, and it sparked the idea to create a ‘make-your-own’ version. There’s something incredibly satisfying about layering the ingredients in a jar, not to mention the joy of baking them fresh whenever the craving hits.
Ingredients
- For the dry mix:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup rolled oats
- 1/2 cup raisins
- For the wet mix:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Tip: Sifting the flour can prevent lumps in your cookies.
- Stir in the rolled oats and raisins until evenly distributed.
- In another bowl, mix the melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Last but not least, these oatmeal raisin cookies come out perfectly chewy with a hint of cinnamon warmth. Serve them slightly warm with a glass of cold milk for the ultimate comfort food experience.
Peanut Butter Cookies in a Jar
Just when I thought my love for peanut butter couldn’t get any deeper, I stumbled upon the idea of making Peanut Butter Cookies in a Jar. It’s a fun, mess-free way to enjoy baking, and the perfect gift for fellow peanut butter enthusiasts. I remember the first time I tried this method; it was a game-changer for my lazy Sunday baking sessions.
Ingredients
- For the cookie mix:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter chips
- To complete the cookies:
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, baking soda, and salt until well combined.
- Layer the dry ingredients in a quart-sized jar starting with the flour mixture, followed by the granulated sugar, brown sugar, and peanut butter chips. Pack each layer down before adding the next to fit everything in.
- Attach a tag to the jar with the remaining steps: ‘Empty the jar into a bowl. Add 1/2 cup softened butter, 1 egg, 1 teaspoon vanilla extract, and 1/2 cup peanut butter. Mix until a dough forms.’
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball with a fork, making a crisscross pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Fresh out of the oven, these cookies have a perfect balance of chewiness and crispness, with the peanut butter chips adding little bursts of flavor. For an extra touch, serve them with a glass of cold milk or crumble them over vanilla ice cream.
Double Chocolate Cookies in a Jar
Unbelievably, the first time I tried making Double Chocolate Cookies in a Jar, it was a complete disaster. But after a few tweaks and a lot of chocolate, I’ve perfected this recipe that’s not only delicious but also makes a thoughtful gift.
Ingredients
- For the cookie mix:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 cup semi-sweet chocolate chips
- For the additional ingredients when baking:
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder until well combined.
- Stir in the granulated sugar, brown sugar, and chocolate chips into the dry ingredients. Tip: Make sure the sugars are evenly distributed to avoid pockets of sweetness.
- When ready to bake, pour the cookie mix into a large bowl. Add the melted butter, egg, and vanilla extract. Mix until just combined. Tip: Don’t overmix to keep the cookies tender.
- Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll continue to cook on the baking sheet out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Yieldingly rich and fudgy, these cookies are a chocolate lover’s dream. Serve them slightly warm with a glass of cold milk for the ultimate comfort food experience, or pack them in a pretty jar tied with a ribbon for a sweet homemade gift.
Snickerdoodle Cookies in a Jar
Oh, the joy of finding a jar filled with the makings of Snickerdoodle Cookies on your shelf! It’s like a little treasure chest of cinnamon-sugar goodness waiting to be transformed into soft, chewy cookies. I remember the first time I made these; the kitchen smelled like a cozy autumn day, no matter the season.
Ingredients
- For the cookie mix:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- For the coating:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- To complete the cookies:
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and cream of tartar until well combined.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
- Beat in the egg and vanilla extract until fully incorporated into the butter mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- In a small bowl, mix together the 2 tbsp granulated sugar and cinnamon for the coating.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat evenly.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Perfectly baked Snickerdoodle Cookies boast a crackly cinnamon-sugar crust with a tender, buttery interior. Serve them warm with a glass of cold milk for a classic treat, or crumble them over vanilla ice cream for an indulgent dessert twist.
White Chocolate Macadamia Nut Cookies in a Jar
Very few things bring me as much joy as the smell of freshly baked cookies wafting through the house. Especially when those cookies are white chocolate macadamia nut, a combination that’s as indulgent as it is comforting. I remember the first time I made these cookies in a jar; it was a gift for a friend who had just moved into a new apartment, and the look on her face when she realized she could bake them anytime was priceless.
Ingredients
- For the cookie mix:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup white chocolate chips
- 1/2 cup chopped macadamia nuts
- For the additional ingredients needed when baking:
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in the flour, baking soda, and salt until just combined to avoid overworking the dough.
- Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
- Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
My favorite thing about these cookies is the perfect balance of textures—crispy edges with a chewy center, studded with creamy white chocolate and crunchy macadamia nuts. They’re fantastic on their own, but for an extra special treat, try sandwiching a scoop of vanilla ice cream between two cookies.
Gingerbread Cookies in a Jar
There’s something incredibly heartwarming about the aroma of gingerbread cookies baking in the oven, especially during the chilly months. I remember the first time I made these ‘Gingerbread Cookies in a Jar’—it was a hit at my holiday party, and since then, it’s become a tradition in my home. Today, I’m sharing this beloved recipe with you, hoping it brings as much joy to your kitchen as it has to mine.
Ingredients
- For the dry mix:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- For the wet mix:
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2 minutes.
- Add the molasses and egg to the butter mixture, beating until fully incorporated.
- Gradually mix in the dry ingredients until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are just starting to brown. Tip: For softer cookies, remove them when they’re still slightly underdone in the center.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: These cookies firm up as they cool, so patience is key!
Every bite of these gingerbread cookies offers a perfect balance of spicy and sweet, with a texture that’s wonderfully chewy. They’re fantastic on their own, but for an extra special touch, try sandwiching them with a dollop of cream cheese frosting in between.
Lemon Sugar Cookies in a Jar
Oh, the joy of finding a recipe that’s as delightful to make as it is to eat! That’s exactly how I felt when I first tried making Lemon Sugar Cookies in a Jar. It’s a simple, yet utterly satisfying treat that brings a burst of sunshine to any day, much like today’s bright morning inspired me to share this recipe with you.
Ingredients
- For the cookies:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- For the sugar coating:
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy. Tip: Ensure your butter is at room temperature for the best consistency.
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the creamed mixture, mixing until just combined. Tip: Overmixing can lead to tough cookies, so mix until you no longer see flour streaks.
- Place the 1/2 cup sugar in a small bowl. Roll tablespoon-sized dough balls in the sugar until coated, then place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to cook slightly on the baking sheet, so it’s okay if they look a bit underdone in the center.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Unbelievably soft with a crisp sugar coating, these lemon sugar cookies are a perfect balance of sweet and tangy. Try serving them with a dollop of lemon curd on top for an extra zesty kick, or simply enjoy them as is with a cup of tea for a truly comforting treat.
Red Velvet Cookies in a Jar
Last weekend, I found myself staring at a jar of red velvet cookies I’d made for a friend’s birthday, and it hit me—why not share this joy in a jar? It’s the perfect blend of nostalgia and convenience, a little gift that keeps on giving. Plus, who can resist the rich, velvety texture paired with that iconic cream cheese flavor?
Ingredients
- For the dry mix:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- For the wet mix:
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- For the cream cheese frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt for the dry mix.
- In a large bowl, mix the melted butter, granulated sugar, and brown sugar until well combined. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
- Beat in the egg, vanilla extract, and red food coloring into the wet mix until smooth.
- Gradually fold the dry mix into the wet mix until just combined. Tip: Overmixing can lead to tough cookies.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll continue to cook on the baking sheet out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
- Once the cookies are cool, spread or pipe the frosting onto half of the cookies and top with the remaining cookies to make sandwiches.
Just like that, you’ve got a jar full of red velvet cookie sandwiches that are as delightful to look at as they are to eat. The contrast between the slightly crisp exterior and the creamy, tangy frosting inside is nothing short of magical. Serve them at your next gathering, or keep the jar all to yourself—no judgment here.
Almond Butter Cookies in a Jar
Kneading dough has always been my therapy, especially when it’s for these Almond Butter Cookies in a Jar. There’s something about the simplicity of the ingredients and the joy of sharing them that makes this recipe a staple in my kitchen. Perfect for gifting or a cozy night in, these cookies are a testament to the beauty of homemade treats.
Ingredients
- For the cookies:
- 1 cup almond butter
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the jar:
- 1 quart-sized mason jar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine 1 cup almond butter, 1/2 cup granulated sugar, 1 large egg, 1/2 tsp baking soda, and 1/4 tsp salt. Mix until well incorporated. Tip: If the dough is too sticky, refrigerate for 10 minutes to make it easier to handle.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with the back of a fork, creating a crisscross pattern. Tip: Dip the fork in sugar between cookies to prevent sticking.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will be soft when they come out but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, layer the cookies in a 1 quart-sized mason jar, separating layers with parchment paper to prevent sticking.
Buttery and rich with a hint of nuttiness, these Almond Butter Cookies are a delight. Serve them with a cold glass of milk or crumble them over vanilla ice cream for an extra special treat.
Maple Pecan Cookies in a Jar
Nothing says fall like the warm, comforting flavors of maple and pecan, and these Maple Pecan Cookies in a Jar are no exception. I remember the first time I made these, my kitchen smelled like a cozy autumn day, and I knew this recipe was a keeper. Perfect for gifting or treating yourself, these cookies are as fun to make as they are to eat.
Ingredients
- For the cookies:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes. Tip: Make sure your butter is at room temperature for easier mixing.
- Beat in the maple syrup, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Fold in the chopped pecans. Tip: Toast the pecans beforehand for an extra layer of flavor.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Out of the oven, these cookies are a delightful mix of chewy and crisp, with the rich flavors of maple and toasted pecans shining through. Serve them with a glass of cold milk or crumble them over vanilla ice cream for an indulgent treat.
Coconut Cookies in a Jar
How many times have you craved something sweet but didn’t want to spend hours in the kitchen? That’s exactly how I felt last weekend, which led me to whip up these delightful Coconut Cookies in a Jar. They’re not only easy to make but also a fun way to gift a homemade treat to friends and family.
Ingredients
- For the cookies:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup shredded coconut
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, mix the melted butter and sugar until well combined. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
- Beat in the egg and vanilla extract into the butter mixture until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to tough cookies.
- Fold in the shredded coconut until evenly distributed throughout the dough.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will continue to cook slightly on the baking sheet after removed from the oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Kicking back with one of these coconut cookies, you’ll love the chewy texture and the sweet, tropical flavor. They’re perfect with a cup of tea or as a base for a mini ice cream sandwich for an extra special treat.
Espresso Chocolate Cookies in a Jar
Nothing beats the joy of baking, especially when it involves the rich, aromatic blend of espresso and chocolate. I remember the first time I tried making these Espresso Chocolate Cookies in a Jar; the kitchen smelled like my favorite coffee shop, and the cookies turned out to be the perfect mix of crunchy and chewy. It’s a recipe that’s close to my heart, and I’m thrilled to share it with you.
Ingredients
- For the cookie dough:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp finely ground espresso beans
- For the mix-in:
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
- Add the egg, vanilla extract, and ground espresso beans to the butter mixture, beating until fully incorporated.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Perfectly balanced between the boldness of espresso and the sweetness of chocolate, these cookies are a dream come true for any coffee lover. Serve them warm with a glass of cold milk for an unbeatable combination, or pack them in a jar for a thoughtful homemade gift.
Pumpkin Spice Cookies in a Jar
Something about the crisp autumn air always has me reaching for my favorite spices, and these Pumpkin Spice Cookies in a Jar are no exception. I remember the first time I made them, the kitchen filled with such a warm, inviting aroma that my neighbors popped by to see what was baking!
Ingredients
- For the cookies:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- For the jar:
- 1 quart-sized mason jar
- 1 piece of fabric (6×6 inches)
- 1 ribbon (12 inches long)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg and pumpkin puree until well combined. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will seem soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, layer the cookies in the mason jar, alternating with pieces of parchment paper to prevent sticking.
- Cover the jar with the fabric and secure with the ribbon for a charming homemade gift.
Finally, these cookies are wonderfully soft with a chewy center, bursting with warm pumpkin spice flavors. They’re perfect paired with a cup of tea or as a sweet surprise tucked into lunchboxes.
Funfetti Cookies in a Jar
Very few things bring me as much joy as the sight of colorful sprinkles nestled within a soft, chewy cookie. That’s why I’m obsessed with these Funfetti Cookies in a Jar—they’re not just a treat; they’re a burst of happiness in every bite. I remember making these for the first time during a friend’s birthday, and the way their face lit up was all the confirmation I needed that this recipe was a keeper.
Ingredients
- For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to avoid lumps.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Gently fold in the rainbow sprinkles until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to cook on the baking sheet, so it’s okay if they look slightly underdone in the center.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Perfectly chewy with a slight crunch from the sprinkles, these Funfetti Cookies are a dream. Serve them stacked in a clear jar tied with a ribbon for a charming gift, or enjoy them with a cold glass of milk for a simple, joyful treat.
Shortbread Cookies in a Jar
Yesterday, I stumbled upon the most delightful way to gift homemade shortbread cookies—layering all the dry ingredients in a jar! It’s not just a treat; it’s a crafty, heartfelt present that keeps on giving. Perfect for those who love baking but are short on time, this recipe is a game-changer.
Ingredients
- For the jar:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- To complete the cookies:
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C) to ensure it’s ready for baking.
- In a large bowl, cream together the softened butter and vanilla extract until light and fluffy. Tip: Softened butter blends more easily, so take it out of the fridge 30 minutes before starting.
- Gradually add the dry ingredients from the jar to the butter mixture, mixing until just combined. Overmixing can lead to tough cookies.
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
- Flatten each ball slightly with the bottom of a glass or your fingers. This helps them bake evenly.
- Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Cookies continue to cook on the baking sheet, so remove them when they’re slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Perfectly crumbly and buttery, these shortbread cookies melt in your mouth with every bite. Serve them alongside a cup of tea or coffee for a cozy afternoon treat, or package them in a decorative box for a thoughtful homemade gift.
Caramel Apple Cookies in a Jar
Last weekend, I found myself craving something sweet yet nostalgic, and that’s when the idea of Caramel Apple Cookies in a Jar hit me. It’s the perfect blend of autumn flavors and convenience, making it a hit for both baking enthusiasts and those looking for a quick treat.
Ingredients
- For the cookies:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup diced apples
- For the caramel drizzle:
- 1/2 cup caramel bits
- 1 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
- Fold in the diced apples until evenly distributed throughout the dough.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will continue to cook on the baking sheet after removed from the oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- In a small microwave-safe bowl, combine the caramel bits and heavy cream. Microwave in 30-second intervals, stirring in between, until smooth. Tip: Be careful not to overheat the caramel to prevent it from becoming too thick.
- Drizzle the caramel over the cooled cookies and let set for about 10 minutes.
Finally, these cookies offer a delightful chewiness from the apples and a rich, buttery caramel that ties everything together. Serve them stacked in a jar for a charming gift or enjoy them with a cup of coffee for a cozy afternoon treat.
Banana Oat Cookies in a Jar
Over the years, I’ve discovered that the simplest recipes often bring the most joy, especially when they’re as easy to make as these Banana Oat Cookies in a Jar. Perfect for those mornings when you’re rushing out the door but still want something homemade and hearty, these cookies have become a staple in my kitchen.
Ingredients
- For the cookies:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 1/2 cups old-fashioned oats
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the mashed bananas, oats, honey, vanilla extract, cinnamon, and salt. Mix well until all ingredients are fully incorporated.
- If using, gently fold in the mini chocolate chips until evenly distributed throughout the mixture.
- Using a tablespoon, scoop the mixture and drop it onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten each slightly with the back of the spoon.
- Bake for 15-20 minutes, or until the edges are golden brown and the cookies are set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These cookies are wonderfully chewy with a hint of sweetness from the bananas and honey, and the optional chocolate chips add a delightful burst of flavor. Serve them with a glass of cold milk for a comforting snack, or pack them in your lunchbox for a quick energy boost during the day.
Chocolate Mint Cookies in a Jar
Remember those lazy Sunday afternoons when you just want to bake something sweet but dread the prep work? That’s exactly why I fell in love with these Chocolate Mint Cookies in a Jar—minimal effort, maximum delight. Plus, they make your kitchen smell like a cozy bakery.
Ingredients
- For the cookie mix:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup mint chocolate chips
- For the dough:
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, and cocoa powder until well combined.
- Stir in the granulated sugar, brown sugar, and mint chocolate chips into the dry ingredients.
- In a separate bowl, beat the softened butter, egg, and vanilla extract until creamy.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms. Tip: If the dough feels too sticky, chill it for 30 minutes for easier handling.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For extra minty flavor, press a few additional chocolate chips on top right after baking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: Store in an airtight container to keep them fresh and chewy.
What makes these cookies stand out is their perfect balance of rich chocolate and refreshing mint, with a texture that’s crispy on the outside and irresistibly soft inside. Try serving them with a cold glass of milk or crumbled over vanilla ice cream for an extra indulgent treat.
Cherry Almond Cookies in a Jar
Over the years, I’ve found that the simplest recipes often bring the most joy, especially when they come with a personal touch. That’s why I adore making these Cherry Almond Cookies in a Jar—it’s like giving a hug in the form of dessert. Perfect for gifting or a cozy night in, this recipe is a testament to the beauty of simplicity and the warmth of homemade treats.
Ingredients
- For the cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1/2 cup dried cherries, chopped
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
- Add the egg and almond extract to the butter mixture, beating until well combined.
- Gradually mix in the dry ingredients until just incorporated.
- Fold in the chopped dried cherries and sliced almonds until evenly distributed throughout the dough.
- Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
How delightful these cookies turn out—crisp on the edges yet tender in the middle, with bursts of cherry and a nutty crunch. Serve them alongside a cup of tea or package them beautifully in a jar for a heartfelt gift. Either way, they’re sure to spread joy.
Summary
Simply put, these 20 Delicious Cookies in a Jar Recipes offer a treasure trove of sweet delights perfect for any occasion. Whether you’re a seasoned baker or just starting out, there’s something here to spark joy in your kitchen. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest. Happy baking!
