Cookie Bake Off Recipes 2024

Cloverbuds

No Bake Oatmeal Cookies prepared by Lawson Dice

Ingredients:

• 2 cups quick oats (can also use rolled oats)
• 1 cup peanut butter
• 1/3 cup maple syrup
• 1/2 cup chocolate chips (optional)

Instructions:

1. Line a large plate with parchment paper and set aside.
2. In a large mixing bowl, add all your ingredients and mix well, until combined. Fold through your mix-ins.
3. Using your hands, form

Gram’s Oatmeal No-Bake prepared by Tori Emmons

Ingredients:

• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons cocoa
• 2 cups sugar
• 1 tablespoon vanilla
• 1/2 cup peanut butter
• 3 cups oatmeal

Instructions:

1. Boil together in a pot the milk, butter, cocoa, and sugar.
2. Add the vanilla and peanut butter.
3. Then add the oatmeal in a large bowl or pot.
4. When boiling at the first sight of bubbles pour the mixture into the bowl of oatmeal.
5. Mix well and wait a minute or two to scoop out with the cookie scoop.
6. Place cookies on parchment paper, cool, and enjoy.

No-Bake Oatmeal Scotchies prepared by Bellamee Barrett

Ingredients:

• 1/2 cup butter
• 2 cups sugar
• 2/3 cup evaporated milk
• 1 cup butterscotch chips
• 3 ½ cups quick oats
• 1/2 cup coconut

Instructions:

1. Combine butter, sugar, and evaporated milk in a saucepan. (Medium heat, stir constantly until boiling for 1 minute).
2. Remove from heat, add butterscotch chips, stir until melted.
3. Stir in oats and coconut.
4. Drop by spoonful on to parchment paper, let harden and cool.

Beginner Drop Cookies

Chocolate Chip Cookies prepared by Shiloh Linger

Ingredients:

• 1 cup shortening (1/2 oleo)
• 1cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 ¼ cup flour
• 1 tsp soda
• 1 ½ tsp salt
• 1 (6oz) chocolate chips

Instructions:

1. Blend first 5 ingredients.
2. Add remaining ingredients alternately.
3. Bake at 375 for 10 minutes.

Cake Mix Cookies prepared by Grady Dice

Second Place

Ingredients:

• 1 package devil’s food cake mix (or any kind you prefer)
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup chocolate chips or M&M’s

Instructions:

1. Line cookie sheet with parchment paper and set aside.
2. Beat the first ingredients together. The batter will be stiff.
3. Add chips or M&M’s.
4. Form batter into small balls and drop onto cookie sheet.
5. Bake at 350 degrees for 8 to 10 minutes.

Cool-Whip Cookies prepared by Morgan Gibbs

Third Place

Ingredients:

• 1 box cake mix (any flavor)
• 1 cup cool whip
• 1 egg
• Powdered sugar for covering.

Instructions:

1. Pre-heat oven to 350 degrees.
2. Mix all ingredients together until dough like.
3. Use a cookie scoop to scoop the dough into the powdered sugar.
4. Place on a cookie sheet.
5. Bake 10-13 minutes until done.
6. Remove from oven and let sit for a couple of minutes before removing cookies from the cookie sheet.

Beginner Form Cookies

Mint Oreo Cookies prepared by Oaklee Huft

First Place

Ingredients:

• 2 devil’s food cake mixes
• 1 ½ cups Crisco
• 4 eggs
• 8oz cream cheese
• 4 cups powdered sugar
• 2 tsp vanilla or 1tsp mint
• 1/4 cup margarine

Instructions:

1. Mix the first three ingredients well.
2. Roll into small balls the size of a quarter.
3. Bake at 350 degrees for 10 minutes.
4.  
5. Mix the last 4 ingredients well.
6. Put filling on one cookie and place another on top.
7. Recipe does make a large amount of filling. Can either freeze extra or cut in half.

Sourdough Peanut Butter Cookies prepared by Tinlee Witcher

Second Place

Ingredients:

• ½ cup brown sugar
• ½ cup white sugar
• ½ cup butter
• 1 c peanut butter
• 1 egg
• ½ Sourdough discard
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1 ½ cup flour

Instructions:

1. Mix all together.
2. Roll in sugar. Will need about ½ cup of white sugar to roll cookies in.
3. Bake at 350 degrees for 15 to 20 minutes.

Beginner Decorated Cookies

Great Sugar Cookies prepared by Josie Emmons

First Place

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 tsp salt
• 1 cup sugar
• 1 cup butter cold
• 2 eggs
• 1/4 teaspoon almond extract
• 1 ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees.
2. Use mixer with paddle attachment.
3. Beat butter and sugar together until fluffy.
4. Add in eggs, almond + vanilla extract and mix.
5. In medium bowl mix together flour and baking powder, and slowly add to sugar/egg mixture. Mix well.
6. Roll dough in a ball and set aside. Place in fridge for 10 minutes.
7. Roll out dough on well-floured surface until ¼ in thick.
8. Use cookie cutters to make shapes.
9. Bake for 8-10 minutes or until lightly golden on edges.
10. Cool, completely and decorate.

Junior Form Cookies

Swig Sugar Cookies prepared by Warren Dixon

First Place- Overall Judges Favorite

Ingredients:

• 1cup salted butter softened
• 3/4 cup neutral flavored oil
• 1 1/4 cups granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar or baking powder
• 1/2 teaspoon salt
• 2 tablespoons sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 5 1/2 cups all purpose flour
• Granulated sugar for pressing the cookies

Frosting

• 3/4 cup salted butter softened
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 6 cups powdered sugar
• 1-2 tablespoons cream or milk

Instructions:

1. Preheat the oven to 350 degrees and line several half sheet pans with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar and salt across the top of the sugars. (Don’t add the baking soda and cream of tartar in one lump or it might clump while mixing. Mix until well combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add sour cream, eggs and vanilla and mix until well combined, 1-2 minutes, again scraping down the sides of the bowl.
4. Add the flour and mix until no dry streaks remain, and the mixture is evenly combined; don’t overmix.
5. Scoop the dough into about 3 tablespoons sized portions and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press. The edges of the cookie will ruffle out a bit. It’s really up to you how thick or thin to press the cookies.
6. Bake the cookies for 7-9 minutes until the edges are set.
7. Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to completely cool.
8. For the frosting, in a medium bowl combine the butter, sour cream, and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream and mix until well combined and creamy, scraping down the sides of the bowl as needed. Add additional cream if needed to adjust the consistency of the frosting so it is thick but still soft and spreadable.
9. Frost the cooled cookies and decorate with sprinkles if desired.

Soft Gingerbread Swig Sugar Cookies prepared by Jed Dixon

Second Place

Ingredients:

• 1/2 cup salted butter softened
• 1/3 cup neutral flavored oil
• 2/3 cup granulated sugar
• 1/3 cup powdered sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1 large egg
• 1 tablespoon sour cream
• 1/4 cup unsulphured molasses
• 1/2 teaspoon vanilla extract
• 3 cups all purpose flour
• Granulated sugar for pressing the cookies

Frosting

• 6 tablespoons salted butter softened
• 1 tablespoon sour cream
• 1/2 teaspoon vanilla extract
• 3 cups powdered sugar
• 1-3 tablespoons milk or cream
• Crushed peppermints or Andes peppermint crunch baking chips

Instructions:

1. Preheat the oven to 350 degrees and line several half sheet pans with parchment paper.
2. In the bowl of the stand mixer fitted with the paddle attachment, add the butter, oil, granulated sugar and powdered sugar and powdered sugar. Sprinkle the cinnamon, baking soda, baking powder, salt, allspice, ginger and nutmeg across the top of the sugars. Mix until well combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add the egg, sour cream, molasses, and vanilla and mix until well combined, 1-2 minutes again scraping down the sides of the bowl as needed.
4. Add the flour and mix until no dry streaks remain, and the mixture is evenly combined; don’t overmix.
5. Scoop the dough into 2-tablespoons sized portions and roll into balls.
6. Place the cookies several inches apart on the prepared baking sheets. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip into granulated sugar. Press cookie to about 1/4 inch thick.
7. Bake the cookies for 7-8 minutes until just set. Do not over bake. Err on the side of under baking just slightly.
8. Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
9. For the frosting, in a medium bowl combine the butter, sour cream, and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream and mix until well combined and creamy, scraping down the sides of the bowl as needed. Add additional cream if needed to adjust the consistency of the frosting so it is thick but still soft and spreadable.
10. Frost the cooled cookies and decorate with crushed peppermints, if desired.

Junior Drop Cookies

Chocolate Chip Cookies prepared by Dessie Sloan

First Place

Ingredients:

• 2 1/4 flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 3/4 cup brown sugar
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups chocolate chips

Instructions:

1. Heat oven to 375 degrees.
2. In a small bowl mix flour, baking soda, and salt. Set it aside.
3. In large bowl mix softened butter, both sugars and stir in flour mixture.
4. Beat eggs and vanilla in.
5. Add chocolate chips.

Ultimate Grasshopper Cookies prepared by Kya Venn

Second Place

Ingredients:

• 1 box devils food cake mix
• 2large eggs
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar

Mint Frosting:

• 3/4 cup butter softened
• 1 1/2 teaspoon peppermint extract
• 2-3 cups powdered sugar
• Milk if needed
• Green food dye

Chocolate Glaze:

• 1 ½ cup chocolate chips
• 4 tablespoons butter

Instructions:

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. Combine cake mix, eggs, butter (make sure you let it cool a little, so it doesn’t cook the eggs), vanilla and sugar. That batter will be stiff.
3. Make dough balls a little larger than a tablespoon, and place on cookie sheets to bake. (You may want to pat each dough ball down a little bit because cake mix cookies tend to bake up tall.)
4. Bake for 7-9 minutes and let cool on cooling racks.
5. Mint frosting, beat butter for 2 minutes. Add peppermint extract and slowly add in powdered sugar until you reach your desired consistency. Add 1-2 tablespoons milk if it gets too thick. Add green dye for color if you desire.
6. Chocolate glaze, melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
7. To assemble, pipe on frosting, smooth over with a knife, spoon on your glaze and top with peppermint candies.

Amish Chocolate Chip Cookies prepared by Kobe Gustad

Third Place

Ingredients:

• 1 cup soft margarine
• 1 cup brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 package vanilla pudding
• 1 package chocolate chips
• 1 teaspoon baking soda
• 2 1/4 cups flour

Instructions:

1. Combine margarine and sugar.
2. Add eggs and vanilla.
3. Add rest of ingredients.
4. Mix well
5. Bake @ 350 degrees for 15-17 minutes.

Monster Cookies prepared by Uriah Linger

Ingredients:

• 3 eggs
• 1/4 lb butter
• 1 cup brown sugar
• 1 cup white sugar
• 1/4 tablespoons vanilla
• 1/4 tablespoons light corn syrup
• 2 teaspoon baking soda
• 3/4 lbs peanut butter
• 4 1/2 cups oatmeal
• 1 cup chocolate chips
• 1/2 lb M&Ms
• 3/4 cup peanuts

Instructions:

1. Mix in order given in very large bowl.
2. Drop onto cookie sheet.
3. Cookies may be large or small.
4. Bake at 350 degrees for 12 minutes.
5. Do not overbake as cookies will become very hard.

Junior Healthy Cookies

Chocolate Marshmallow Swirl Cookies prepared by Presley Venn

First Place

Ingredients:

• 1 cup unsalted butter softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups mini marshmallows (for melting)

Instructions:

1. Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.
3. In another bowl, whisk together the flour, cocoa powder, baking soda and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. In a small saucepan or in the microwave, melt the mini marshmallows until smooth. Let it cool slightly but ensure it remains pourable.
6. Take the cookie dough and create a well in the center of each portion. Add a teaspoon of of the melted marshmallow into the well and then swirl it into the cookie dough using a knife or a toothpick.
7. Drop the swirled cookie dough portions onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes or until the cookies are set but still soft in the center.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Junior Decorated Cookies

Sugar Cookies prepared by Dec Linger

Second Place

Ingredients:

• 1/2 cup butter
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 2/3 cup sour cream
• 1/2 teaspoon baking soda
• 3 teaspoons baking powder
• 4 cups flour

Frosting:

• 1/2 cup butter
• 2 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons milk

Instructions:

1. Beat butter and sugar till creamy.
2. Add eggs, vanilla and sour cream until smooth.
3. Add baking soda and baking powder, flour.
4. Beat on low until combined. Dough will be like cake batter.
5. Preheat oven to 350 degrees.
6. Drop a heaping teaspoon about 2-3 inches apart and bake for 10 to 12 minutes.

Frosting instructions:

1. Beat butter until smooth.
2. Add sugar, vanilla, and milk.
3. Beat until smooth adding sugar or milk as needed.
4. Color if desired and spread on cooled cookies.

Senior Drop Cookies

Peanut Butter Cookies prepared by Adah Rienstra

First Place

Ingredients:

• 1 cup butter
• 1 cup brown and white sugar
• 2 eggs
• 3/4 cup peanut butter
• 2 1/2 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Instructions:

1. Roll into balls and press with a fork.
2. Bake at 350 degrees for 7 minutes.

Senior Form Cookie

Twix Cookies prepared by Kyleigh Zentz

First Place

Ingredients:

• 2 cups flour
• 2/3 cup powdered sugar
• 1 teaspoon vanilla
• 1/2 salt
• 1 cup butter
• 1 cup chocolate chips melted
• 1/2 cup caramel sauce
• Sea salt

Instructions:

1. In a big mixing bowl add room temperature butter and powdered sugar and cream for 2-3 minutes or until it’s creamy and light in color.
2. Add the flour, salt, and vanilla. Mix until a dough is formed. Don’t over mix.
3. Roll dough on a floured clean surface to about 1/4 inch thick.
4. Using cookie cutter, cut as many cookies as you can.
5. Carefully transfer cookies onto parchment paper baking sheet and bake at 350 degrees preheated oven for 10 minutes or until the edges are starting to turn golden.
6. Take the cookies out of the oven and let them cool for 10 minutes. Then transfer them to a wire rack and cool completely.
7. Top each cookie with caramel and melted chocolate.
8. Sprinkle small amounts of sea salt.

Senior Decorated Cookie

Sugar Cookies prepared by Paige Shaw

First Place

Ingredients:

• 1 cup unsalted butter softened
• 2/3 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2 1/2 cups sifted flour

Frosting:

• 1 tablespoon butter
• 3/4 cup confectioners’ sugar
• 1 tablespoon milk
• 1/2 tablespoon vanilla
• 1/4 teaspoon lemon juice

Instructions:

1. Mix all ingredients until they are well blended.
2. Chill dough 3-4 hours.
3. Preheat oven to 350 degrees.
4. Roll out on a lightly floured counter to 1/4 in thick.
5. Use your favorite cookie cutter, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicon liners.
6. Bake for about 8-10 minutes or until lightly colored.
7. Decorate with buttercream frosting and enjoy.

These Cookie Recipes were selected by each baker.  They brought all of their ingredients to a prep kitchen and prepared their cookies with volunteer help, then left them to be judged by the judges.  Thank you to all the kids that participated and Powderville Pioneers for hosting the event.  

Printable .pdf Format