Grape Tartlet Recipe – Grape Sugar Cookie Recipe – How To Make Grape Tartlets

Total Time: 30 mins


  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup seedless red grapes, halved
  • 3/4 cup green grapes, halved
  • 1/4 cup orange marmalade


  • Preheat oven to 350°. Cut cookie dough into twelve slices, about 3/4 in. thick. On ungreased baking sheets, pat each slice to form 1/2-in.-thick circles. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
  • Meanwhile, in a small bowl, beat cream cheese, confectioners’ sugar and vanilla until blended. Spread over cookie crusts. Top with grapes.
  • In a microwave-safe dish, microwave marmalade, covered, on high 15-20 seconds or until warmed. Drizzle over grapes.

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Icebox Chocolate Cookie Recipe

Prep: 20 mins – Cook: 12 mins – Total: 32 mins


  • 1 ounce unsweetened chocolate
  • ½ ounce semisweet chocolate chips
  • 8 tablespoons butter, softened
  • ½ cup plus 2 tablespoons sugar
  • 1 egg, room temperature
  • ¾ teaspoon vanilla extract
  • 1 cup all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt


  1. Melt unsweetened and semisweet chocolates together. Set aside to cool.
  2. Place butter and sugar into mixing bowl. Beat together for 3 minutes, scraping bowl down as needed. Add egg followed by vanilla.
  3. Blend in flour, cocoa, baking powder and salt. Lastly, add melted chocolate.
  4. Transfer dough to wax paper, wrap it up and refrigerate for at least 1 hour. Once dough is firm, shape into a log, 12” long and 1½” in diameter. Wrap up and refrigerate for several hours or overnight.
  5. Preheat oven to 325°. Line 2 baking pans with parchment paper and set aside.
  6. Slice dough ¼“ thick. Transfer to prepared pans. Bake in 325° for 12-14 minutes, rotating pans top to bottom and front to back halfway through. Cookies will lose their shine as they bake.
  7. Cool on baking pans.

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Marens-Kornflexkökur; Chocolate-Cornflake Cookies Recipe


  • 4 egg whites
  • 1 cup sugar
  • 12 oz. semisweet chocolate, roughly chopped
  • 3 cups cornflakes
  • 1 tsp. vanilla extract


  1. Heat oven to 300°.
  2. Using an electric hand mixer, beat whites while slowly adding sugar until stiff peaks form.
  3. Fold in chocolate, cornflakes, and vanilla.
  4. Space tablespoon-size amounts of batter 1″ apart on parchment paper-lined baking sheets; bake until crisp, about 20 minutes.
  5. Enjoy!

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Funfetti Cookie Recipe

Prep: 30 mins – Cook: 10 mins – Total: 45 mins


  • 8 tablespoons (113g) unsalted butter
  • 1/3 cup (68g) packed light brown sugar
  • 1/3 cup (65g) white, granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon honey
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-3/4 cups (223g) all-purpose white flour Note 1
  • 1/3 cup (59g) jimmies-style sprinkles Note 2


  1. PREP: Melt the butter in a very large, microwave-safe bowl. Once melted, set aside for 5-10 minutes to cool to room temperature. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
  2. WET INGREDIENTS: Once butter is cooled to room temperature, stir in the light brown sugar and white sugar. Whisk until smooth, about 1-2 minutes (the butter and sugars should fully incorporate). Take your time; it may seem like the two won’t come together, but keep mixing until completely integrated. Stir in the egg, vanilla extract, and honey. Mix until smooth.
  3. DRY INGREDIENTS: Add in the salt, baking soda, and baking powder. Stir to integrate. Add in the correctly measured flour and mix until JUST combined (don’t overmix). Gently stir in the sprinkles. Cover the bowl tightly and chill for 90 minutes.
  4. PREP FOR BAKING: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a nonstick liner. Roll balls of dough (1.5 tablespoons (30g) in size) into tall cylindrical balls (see picture above for shape and size). Place 6 cookie balls on the pan to give the cookies plenty of room to spread. Place the pan with the cookie balls in the freezer for 10 minutes (dough gets warm from being handled). Repeat rolling the rest of the cookie dough balls — you should get around 20-21 cookies from this dough.
  5. BAKE: After 10 minutes in the freezer, bake for 8-12 minutes, erring on the side of underbaking to keep them soft and chewy. (We like ours right at 10 minutes.) Remember, the cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown. Remove from the oven and immediately press any edges that have strayed out a bit inwards with the back of a metal spatula. Let cool on the pan for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough until all the cookies are baked — or freeze some of the dough if you prefer (see step 7).
  6. STORAGE: Store cookies in an airtight container at room temperature. They’re best enjoyed within 3-4 days. Freeze cookie dough as opposed to baked cookies (see next step).
  7. FREEZING DOUGH: Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: Bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft.

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Vegan No Bake Cookie Recipe

Prep: 5 mins – Cook: 30 mins – Total: 35 mins


  • ¼ cup coconut oil
  • ½ cup maple syrup
  • ¼ cup almond milk
  • 2 tablespoons cocoa powder
  • ¼ cup plus 2 tablespoons creamy peanut butter
  • ½ teaspoon vanilla
  • 1½ cups whole rolled oats


  • Line a large baking sheet with parchment paper.
  • In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cocoa, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often.
  • Remove from the heat and stir in the oats. Use a 2-tablespoon cookie scoop to scoop the batter onto the baking sheet. Chill for 30 minutes or until firm.

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Red Velvet Crinkle Cookies

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Servings: 2 dozen heart shaped cookies


  • 1 box red velvet cake mix
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • Powdered sugar for rolling the cookies
  • Heart shaped cookie cutter


  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
  • In a large bowl, combine cake mix and flour. Whisk until clumps disappear.
  • In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth.
  • Take about 1 tablespoon of cookie dough and form into a ball. Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet.
  • Bake for 10 minutes, or until edges are set and cookies begin to crack.
  • Let cookies sit on baking sheet for 2 minutes. If desired, cut cookies into heart shapes, using a heart shaped cookie cutter. Transfer cookies to a wire cooling rack and cool completely. Eat the cookie scraps 🙂
  • Note-you don’t have to cut the cookies into heart shapes. They are great round too!

This condensed recipe was found first at We do not own the recipe or photos, but appreciate them sharing!

Chocolate Chip Pumpkin Cookie Recipe

Soft & Chewy Pumpkin Cookies

Prep Time 10 minutes Cook Time 12 minutes Chill Time 30 minutes

Total Time 52 minutes Servings 24 cookies Calories 174kcal


  • Large bowl
  • Baking Sheet


  • 2 cups all-purpose flour 240g
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder Dark
  • 2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp allspice
  • 1/4 tsp cardamom
  • 1/2 tsp salt
  • 3/4 cup butter 170g, melted
  • 2/3 cup light brown sugar 100g, Packed
  • 1/2 cup granulated sugar 100g
  • 1/3 cup pumpkin puree strained*
  • 1 tsp vanilla extract 5mL
  • 1 cup semisweet chocolate chips 150g


  • Press the pumpkin puree against a strainer or place it in a double layer of paper towels to blot it. You really want to remove the excess water from the pumpkin so the cookies have a nice chewy texture.
  • Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Whisk together and set aside.
  • Mix the melted butter and sugars together in bowl, add the vanilla then mix in the pumpkin.
  • Add the flour mixture in then mix until just combined. Add most of the chocolate chips and fold in to distribute. I like to reserve a handful to place on top of each cookie at the very end but that’s optional. Cover and chill for at least 30 minutes, preferably an hour or two.
  • Preheat oven to 350F. Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls then roll each into a ball with your clean palms.
  • Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and place the reserved chips on top. Bake at 350F for about 11 minutes. The cookies will be puffed up and the edges will be set.


  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • This recipe doubles really easily so you can make a big batch; enjoy half now and freeze the rest for later.
  • I packed these cookies will all my favorite spices but feel free to use what you have in the pantry and skip a few if you’re in a rush; they’ll still be delicious!
  • Remember to remove excess water from your puree!
  • Walnuts or pecans are great in this recipe


Serving: 1 cookie | Calories: 174kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 115mg | Potassium: 81mg | Fiber: 1g | Sugar: 13g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

This condensed recipe and photos were first found on Thank you!