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Kitchen Nostalgia
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There’s just something magical about a classic peanut butter cookie recipe—the soft, chewy centers, the warm, rich peanut butter flavor, and of course that nostalgic criss-cross pattern that makes you feel like a kid again.
If you’ve been searching for the best peanut butter cookie recipe, this is the one that will finally end your hunt.
This is the recipe our family has made for years, and it’s still the one we reach for when we want a no-fuss, guaranteed-delicious cookie. Made with simple pantry ingredients and ready in minutes, this easy peanut butter cookies recipe is the perfect blend of cozy, homemade goodness and bakery-style texture.
I originally wrote this post for old-fashioned peanut butter cookies and then had the feeling that I should dedicate this post to my parents, and I try to always follow those little feelings. Thank you for taking the time to always encourage, patiently teach and most of all love me through anything and everything. You gave me the wings to fly anywhere and become anything.
Music and food. Two things that store up memories like nothing else. I can love a book but never remember what was going on when I was reading it. A certain song though, well suddenly I’m right back in college teaching a Pilates class, or driving to a marching band practice. Yup. Totally did that. Haha, but seriously, music and food bring back so many memories and I bet a few of you have one attached to soft peanut butter cookies.
There’s just one unexpected ingredient in these cookies, but I swear to you it will make all the difference! The rest of the ingredients will be in your pantry already. Here is what you’ll need:
Peanut butter is very high in fats. The fact that it is high in fats makes it high in calories also.
Peanut butter also contains many good nutrients such as protein, fiber, minerals and vitamins. In spite of the high calorie content, eating small amounts of pure peanut butter is fine on a weight-loss diet.
You can use an equal amount of white sugar although the flavor and texture may be just a little different.
You can use white sugar and a little molasses or maple syrup–1 cup sugar plus 1 Tablespoon molasses or maple syrup. For dark brown sugar, use 2 tablespoons molasses or maple syrup and 1 cup white sugar.
Roll dough into balls and freeze in heavy duty freezer bags. Thaw and make criss-cross marks on top and bake.
Or, freeze dough in disc shape in a freezer bag. Thaw, roll into balls, crisscross and bake.
Tips for the Best Peanut Butter Cookie Recipe
Leftover cookies should be stored in an airtight container. They can be stored at room temperature or in the refrigerator and will keep for 4-5 days.
To freeze, let them cool completely and then place in a single layer on a cookie sheet and freeze. When frozen, transfer to a freezer bag. They will keep for up to 3 months.
Whether you’re baking for a holiday cookie plate, a late-night craving, or just because peanut butter cookies make everything better, this recipe always comes through. These homemade peanut butter cookies are soft, chewy, and so easy you’ll memorize them after one batch.
I hope they bring your home the same warmth and joy they bring to ours—because nothing beats a simple cookie made with love. Now grab a glass of cold milk, share a few with someone you love, and enjoy every buttery, peanut-y bite.
Prevent your screen from going dark
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment or silpat liners.
In the bowl of a standing mixer, mix the butter and sugars for 1 minute on medium speed, increase to medium high for an additional 30 seconds.
½ Cup Butter, ¾ Cup Brown Sugar, ¼ Cup White Sugar
Add the peanut butter and mix another 30 seconds.
¾ Cup Peanut Butter
This allows the sugars and butter to beat against the bowl, incorporating more air for a lighter, fluffier cookie.
Add the egg, vanilla and milk and mix until smooth.
1 Large Egg, 1 teaspoon Vanilla, 1 Tablespoon Milk
In a separate bowl, whisk the flour, salt, EZ gel and soda.
1 ⅓ Cups All Purpose Flour, ¼ teaspoon Salt, ½ teaspoon Baking Soda, 2 teaspoons Cornaby’s EZ Gel
Add to the wet ingredients and mix until smooth.
Roll the peanut butter dough into balls and roll in the sugar.
½ Cup Sugar
Use a fork to gently press into the dough and then lift and repeat going the opposite direction.
Serving: 1g, Calories: 162kcal, Carbohydrates: 20g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 118mg, Potassium: 67mg, Fiber: 1g, Sugar: 14g, Vitamin A: 130IU, Calcium: 14mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Basil
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These Pinwheel Cookies are a treasured family favorite straight from Grandma’s cookbook! Delicious vanilla cookie dough is rolled up with a sweet raisin filling that bakes into the most nostalgic treat. They’re the perfect Christmas cookies but just as delicious any time of year.
Even if you’re not a raisin lover, trust me, your whole family will fall for these!
These pinwheel cookies are sneaky little delights with delicious raisin-filled swirls, simple to look at but impossible to stop eating. They’ve been a hit with my cousins for years, and now we keep the tradition alive in our own kitchen.
I’ll never forget standing in my grandma’s kitchen, pouring the vanilla and feeling trusted to help. Baking these cookies instantly brings back those warm, silly, perfect memories. Grab a kid, make a batch, tell some stories, and pass the magic (and the vanilla) along.
This great recipe has two parts: the cookie dough and the raisin pinwheel filling. I’ve seen recipes online for date pinwheel cookies, but my family has always made the filling with raisins.
Here’s what you’ll need to make pinwheel cookies:
Don’t let the pretty pinwheel pattern fool you into thinking these cookies are tough to make! These Christmas pinwheel cookies require little prep work and are super simple to shape and bake.
Some pinwheel cookie recipes call for chopped nuts, different flavor extracts, or other mix-ins in the filling. We’ve always stuck with the classic version, so we can’t say for sure how additions might change the texture or bake time. If you experiment with nuts or other flavors, let us know in the comments how they turn out—we’d love to hear!
You can use half shortening and half butter in the dough, though we usually stick with all shortening. Don’t swap all butter, the texture will change.
Make sure shortening and butter are at room temperature so the dough isn’t crumbly. If it’s still dry, add a splash of water.
You can easily make the dough ahead of time. The vanilla cookie dough can be prepared up to a day in advance and stored in the refrigerator to chill. When you pull the chilled dough from the fridge, it may take a few extra minutes to bake.
For longer storage, make the dough logs with the raisin filling and freeze them until ready to bake.
If freezing unsliced, wrap tightly in plastic wrap and foil. Sliced cookies can go straight into an airtight gallon-sized ziploc bag. Baking from frozen will require a little extra patience and a few additional minutes in the oven, but the cookies come out just as delicious!
These pinwheel cookies stay fresh for 3-5 days when kept in an airtight container at room temperature.
You can also freeze them once completely cooled. Store in freezer-safe bags or containers, and when ready to enjoy, simply thaw on the counter. They’ll taste just as delicious as when freshly baked!
These pinwheel cookies are a timeless treat your whole family will love. Bake a batch, share some stories, and enjoy a sweet bite of tradition!
Prevent your screen from going dark
Preheat your oven to 350 degrees F.
In a blender, combine the raisins, water, sugar and vanilla, mix until smooth and pour into a small saucepan.
3 Cups Raisins, ½ Cup Water, ¼ Cup Granulated Sugar, ½ teaspoon McCormick Vanilla Extract
Boil for 5 minutes and set aside.
In the bowl of a standing mixer, cream the shortening and sugars for 1 minute.
1 Cup Shortening, 1 Cup Granulated Sugar, 1 Cup Brown Sugar
Add the eggs and mix again.
2 Eggs
In a separate bowl, whisk together the dry ingredients and add into the wet ingredients until a thick dough forms.
4 Cups All-Purpose Flour, ½ teaspoon Salt, 1 teaspoon Baking Soda
On a lightly floured surface, roll out the dough in a big rectangle.
Spread the raisin mixture all over the dough and roll the dough like pinwheels or cinnamon rolls.
Slice into cookies and place on a parchment lined baking sheet.
Bake for 10-12 minutes, and allow to cool for 2-5 minutes on the pan then remove to a cooling rack.
Store in an airtight container.
Serving: 1g, Calories: 143kcal, Carbohydrates: 25g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 7mg, Sodium: 54mg, Potassium: 95mg, Fiber: 1g, Sugar: 10g, Vitamin A: 10IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Carrian Cheney
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*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Kitchen Nostalgia
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These Eggless Sugar Cookie Bites are soft, chewy, and perfectly festive—tiny, joyful treats that come together with simple pantry staples. Their classic vanilla-butter flavor tastes just like traditional sugar cookies, without the eggs or fuss. This recipe solves the biggest egg-free baking pain point: getting that tender, melt-in-your-mouth bite every single time. They’re easy to adapt for other allergies, making them ideal for holiday parties, school events, and family baking afternoons.
This recipe is part of The Great Eggless Holiday Cookie Bake-Off 2025! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe
These Eggless Sugar Cookie Bites have been a sweet part of my holiday season for years. When my daughter was first diagnosed with an egg allergy, sugar cookies were one of the things she missed most—especially the soft, chewy kind you grab by the handful. After more than a decade of baking without eggs, I can promise you: you don’t need eggs to get that classic texture. You just need the right method and a little heart.
Now my grandson joins us in the kitchen, rolling dough and sneaking sprinkles, and these have officially become our “everybody-help” cookies. They’re quick, reliable, and completely allergy-friendly, so I never have to worry whether everyone can enjoy them. Because dessert should bring people together—not leave anyone out. And honestly… they’re just FUN. Kids love decorating them with frosting and sprinkles, adults can’t stop popping them into their mouths, and they disappear at every party I bring them to.
Why You’ll Want to Try My Recipe
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Egg-Free Cookie Dough
For Decoration
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Once they’re fully cooled, decorate your cookie bites however you want — buttercream, royal icing, sprinkles, all the fun stuff! I decorated mine with eggless royal icing (drizzle on top) and festive nonpareils.
Store: Keep decorated cookie bites in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week.
Freeze (Undecorated): Freeze baked, undecorated cookie bites for up to 2 months. Thaw at room temperature, then decorate as usual.
Freeze the Dough: To freeze the dough, I like to roll it out first, chill it, cut it into squares, and then flash-freeze the pieces on a baking sheet. Once they’re firm, transfer the little squares to a freezer-safe bag and freeze for up to 2 months. Bake from frozen, adding 1–2 extra minutes.
Soft, chewy Eggless Sugar Cookie Bites made with everyday pantry ingredients and zero eggs. These festive mini cookies bake quickly, hold their shape, and deliver classic sugar-cookie flavor in every bite. Perfect for allergy-friendly holiday baking, parties, and family cookie trays.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Sift the flour, cornstarch, and baking powder into a bowl. Add the salt and set aside.
Using an electric hand mixer or a stand mixer, beat the butter and sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the cream cheese and vanilla; mix until incorporated.
Reduce the speed to low and gradually beat in the flour mixture; beat just until incorporated, and the dough starts to come together. Divide the dough into two equal pieces.
Place one piece of dough on a big piece of parchment paper (or a silicone mat). Place a piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about ½ inch (1.2 cm) thick. Try to shape the dough into a square. Repeat with the second piece of dough.
Place both rolled-out doughs, one on top of the other, on a baking tray, cover with plastic wrap, and freeze for 20 – 25 minutes, or until solid and cool.
Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper or silicone baking mats.
Working with one sheet of dough at a time, cut it into squares. I recommend using a pizza cutter for this. You can use pastry rulers or eyeball it. Gather up the dough scraps and form them into a square, and repeat, chilling the dough again if it gets warm.
Transfer the cookie dough squares to the prepared baking sheets.
Bake for 10 to 13 minutes or until the cookies are just beginning to turn brown around the edges. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then use a wide metal spatula to transfer the cookies to a wire rack and let them cool completely. Repeat the process to cut and bake the remaining dough.
Decorate the cooled sugar cookie bites as desired. You can use American buttercream or royal icing.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
➤ Extra Tips:
➤ Variations & Additions
Calories: 67kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 32mgPotassium: 11mgFiber: 0.2gSugar: 3gVitamin A: 109IUCalcium: 6mgIron: 0.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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These Eggless Hot Chocolate Cookies are like sipping a mug of cocoa—just in cookie form! Each bite is soft, fudgy, and filled with gooey marshmallows and deep chocolate flavor. Made with simple pantry ingredients, these cookies are completely egg-free and allergy-friendly, perfect for cozy winter baking or holiday cookie swaps.
This recipe is part of The Great Eggless Holiday Cookie Bake-Off 2025! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe
These Eggless Hot Chocolate Cookies (aka hot cocoa cookies) come out soft, chocolatey, and so comforting. As an allergy mom who has been baking egg-free for more than a decade, I’ve learned that “simple” doesn’t have to mean “boring.” These cookies are made with everyday ingredients you probably already have—real cocoa, real sugar, and real vanilla. No weird mixes. No artificial flavors. Just honest, homemade goodness that feels special without the fuss. What I love the most is how fun these are for kids to help with! My grandson gets so excited when it’s time to top them with marshmallows and chocolate. I think you’re going to love them just as much as we do.
Why You’ll Want to Try My Recipe
Scroll down to the recipe card for all the details, including measurements and instructions.
Toppings
I don’t use actual hot cocoa mix in these cookies because most store-bought mixes contain additives, stabilizers, and a lot of extra sugar we simply don’t need. Using pure unsweetened cocoa powder gives you that true chocolate flavor while keeping the sweetness balanced and the ingredient list clean—especially important when baking for kids or anyone with food sensitivities.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Store: Keep cookies in an airtight container at room temperature for up to 5 days. They stay soft and fudgy!
Freeze Baked Cookies: Flash-freeze on a tray, then store in a freezer bag for up to 2 months. Thaw at room temp. Keep in mind that after thawing, the chocolate may look streaky on top or have condensation on the surface. Still fine to eat!
Freeze Dough Balls: Freeze the dough (without marshmallows) for up to 2 months. Bake from frozen—just add 1–2 minutes and top with marshmallows at the end.
Make Ahead: You can prepare the dough up to 2 days in advance. Shape into balls, cover tightly, and refrigerate or freeze until ready to bake.
Soft, fudgy, and full of gooey marshmallows, these Eggless Hot Chocolate Cookies taste just like a cup of cocoa in cookie form. Made with pantry staples and tested to perfection, they deliver rich chocolate comfort without eggs—perfect for allergy-friendly holiday baking.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Using an electric hand mixer or stand mixer, beat the cold butter on medium speed for 30–45 seconds to break it down slightly. Add the granulated and brown sugars and mix until combined, about 30–45 seconds. Scrape down the sides and bottom of the bowl as needed.
Reduce the speed to low and add the dry ingredients. Mix until the dough resembles coarse crumbs. Add the milk and vanilla extract, then mix until just combined (do not overmix).
Scoop heaping 1-tablespoon portions of dough (about 25 g each) and roll into balls. Place them on a cookie sheet or large plate and freeze for at least 30 minutes or up to 2 days. (Dough balls can also be frozen for up to 3 months.)
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Arrange the frozen cookie dough balls evenly spaced, about 4 inches apart, on the prepared baking sheet. Bake for 10 minutes, or until the edges appear set but the centers are still soft.
Remove from the oven and gently press a marshmallow half onto the top of each cookie. Return to the oven for 2 minutes, just until the marshmallows puff up slightly. Remove and gently flatten the marshmallows with the back of a spoon. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Melt the Chocolate: Place the chopped chocolate in a heatproof bowl and melt it using a double boiler or microwave. If microwaving, heat in 20-second intervals, stirring between each, until smooth.
Spoon the melted chocolate over each cooled, marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30–60 minutes before stacking, storing, or gifting. Keep cookies tightly covered at room temperature for up to 1 week.
Recipe Tips For Success
➤ Troubleshooting Pro Tips:
➤ Extra Tips:
➤ Variations & Additions
Calories: 197kcalCarbohydrates: 31gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 11mgSodium: 110mgPotassium: 92mgFiber: 1gSugar: 20gVitamin A: 127IUCalcium: 37mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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These Eggless Red Velvet Crinkle Cookies are soft, fudgy, and beautifully festive—perfect for holiday baking without the stress. They’re made with simple pantry ingredients, no eggs, and a rich red velvet flavor that feels cozy and special. The powdered-sugar “snowy” crinkles make them look straight off Santa’s plate, and the chewy brownie-like centers guarantee they’ll disappear fast. Ideal for allergy-friendly cookie swaps, kid helpers, and busy December afternoons.
This recipe is part of The Great Eggless Holiday Cookie Bake-Off 2025! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe
These Eggless Red Velvet Crinkle Cookies have become a favorite in my home because they bring that classic red velvet charm with a fun, crinkly, powdered-sugar coat. They are fudgy inside with those slightly crisp, snowy tops we all love.
And truly, this recipe is as approachable as it gets. No fancy steps. No special ingredients. Everything comes together easily, even if your holiday to-do list is overflowing. These cookies bring a little joy, a little color, and a whole lot of “everyone can enjoy this” to your holiday table.
Why You’ll Want to Try My Recipe
Scroll down to the recipe card for all the details, including measurements and instructions.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Roll the cookies in a thick layer of powdered sugar twice for the best crinkle effect.
Storage: Store cookies in an airtight container at room temperature for up to 4 days.
Freeze: You can freeze the baked cookies for up to 2 months. Thaw at room temperature before serving.
Make Ahead: Prepare the dough up to 2 days in advance and refrigerate until ready to bake. Pro Tip: For extra sparkle, dust the cooled cookies with a little more powdered sugar right before serving. It makes them look like they’re dusted with Christmas snow!
Soft, fudgy, and beautifully festive, these Eggless Red Velvet Crinkle Cookies bake into rich cocoa-kissed centers with crisp, snowy tops. They use simple ingredients and a chilled dough method to ensure perfect crinkles every time—no eggs required. Ideal for allergy-friendly holiday baking and cozy December treats.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
In a bowl, whisk together the flour, baking powder, and salt.
In a medium bowl, whisk together the oil, evaporated milk, granulated sugar, brown sugar, cocoa powder, vanilla extract, and red gel food coloring until smooth and well combined.
Add the dry ingredients to the wet mixture and stir until fully incorporated.
Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to 2 days. Chilling helps create that perfect crinkled texture.
Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
Roll the dough into 1-inch balls (about 1 1/2 tablespoons each) and coat generously in powdered sugar. Place the dough balls 2 inches apart on the prepared baking sheet.
Bake for 8–10 minutes, or until the cookies have puffed and the tops are beautifully crackled.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Recipe Tips For Success:
➤ Troubleshooting Tips:
➤ Extra Tips:
➤ Variations & Additions
Calories: 202kcalCarbohydrates: 39gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 1mgSodium: 148mgPotassium: 102mgFiber: 2gSugar: 22gVitamin A: 12IUVitamin C: 0.1mgCalcium: 63mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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These Eggless Cranberry Orange Icebox Cookies are bright, buttery, and full of sweet-tart holiday flavor. Fresh orange zest and chewy cranberries bring a festive pop, while the tender shortbread-style dough chills beautifully for easy slice-and-bake cookies. Perfect for busy holiday weeks, make-ahead dessert tables, or allergy-friendly cookie boxes. Simple, reliable, and always cheerful.
This recipe is part of The Great Eggless Holiday Cookie Bake-Off 2025! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe
There’s something about the cranberry-orange combo that always brings me right into the holiday spirit. The bright citrus with those tart little pops of cranberry feels like a tiny celebration in every bite. After more than a decade of egg-free baking, I’ve learned that texture and flavor matter most—and this cookie hits both so beautifully.
With these Eggless Cranberry Orange Icebox Cookies, the dough waits for you—not the other way around. You can prep the log ahead of time, tuck it into the fridge or freezer, and slice and bake whenever you are ready. Everything you need is probably in your pantry, plus a little zest and some dried cranberries.
What makes me happiest is that no one ever guesses these are eggless. The texture stays tender, the edges lightly crisp, and the flavors feel like pure holiday joy. Because everyone deserves dessert, no matter their allergies.
Why You’ll Want to Try My Recipe
Scroll down to the recipe card for all the details, including measurements and instructions.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.
Freeze Baked Cookies: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
Freeze Unbake Cookie Log: Dough logs freeze well, too, for up to three months. Allow the logs to thaw overnight in the refrigerator, then continue to bake as instructed.
These Eggless Cranberry Orange Icebox Cookies are buttery, tender, and full of bright citrus and sweet-tart cranberry flavor. The make-ahead dough chills beautifully, giving you effortless slice-and-bake cookies anytime. Festive, simple, and perfect for holiday baking—without the eggs.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
Using an electric hand or stand mixer, cream the butter and sugar over medium speed until light and fluffy, about 3 minutes. Add the cream cheese, orange zest, orange juice, and vanilla; beat until combined. Scrape down the sides and bottom of the bowl as needed.
Add the dry ingredients to the butter mixture, then mix on low until combined. Add dried cranberries and mix until just combined.
Put the coarse sugar in a long, shallow pan. Shape the dough into a log about 10 inches (25 cm) long and roll gently in the coarse sugar to thoroughly coat.
Shape the dough into a log about 10 inches (25 cm) long and roll gently in the coarse sugar to thoroughly coat. Wrap the log with plastic wrap and refrigerate for at least 2 hours or up to 7 days.
Preheat the oven to 350ºF (180ºC). Line two rimmed baking sheets with parchment paper or silicone baking mats.
Cut the log into 1/4-inch (6 mm) thick slices using a sharp knife. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
Bake for 10 to 12 minutes, or until very lightly browned on the edges and slightly puffy. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips For Success:
➤ Troubleshooting Tips:
➤ Extra Tips:
➤ Variations & Additions:
Calories: 130kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 50mgPotassium: 20mgFiber: 1gSugar: 10gVitamin A: 183IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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These Eggless Marble Christmas Tree Cookies are soft, buttery holiday sugar cookies dipped in a festive green-and-white marbled icing that looks bakery-fancy but is incredibly simple to make at home. Made with pantry staples and zero eggs, this dough stays tender and easy to work with—perfect for busy holiday baking or little helpers. The marbled dip gives every cookie a unique “tree” pattern without needing piping bags or special tools. If you need a beautiful, kid-approved, allergy-friendly Christmas cookie, this one delivers every single time.
This recipe is part of The Great Eggless Holiday Cookie Bake-Off 2025! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe
Holiday baking feels extra special when everyone can join in, and these Eggless Marble Christmas Tree Cookies are a perfect example. My grandson loves dipping each cookie into the marbled icing and watching the colors swirl into the prettiest little trees—those moments are why I keep creating allergy-friendly recipes.
After more than a decade of egg-free baking, I’ve learned how to make soft, tender cookies with simple ingredients, and this dough is one of my favorites to work with. The marbled icing looks bakery-fancy but comes together with just a swirl and a dip, making these cookies as fun to make as they are to share.
Why You’ll Want to Try My Recipe
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Egg-Free Sugar Cookie Dough
For the Eggless Marbled Royal Icing
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Whisk together the icing ingredients until smooth. Adjust the consistency with a tiny splash of water if needed, then swirl in a little green gel coloring to get that pretty marbled look.
Store: Keep decorated cookies in an airtight container at room temperature for up to 5 days.
Freeze Cookies: Freeze baked but un-iced cookies for up to 3 months. Thaw, then decorate. Decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature.
Freeze Dough: Wrap well and freeze up to 2 months. Thaw in the fridge and roll out as usual.
Soft, buttery eggless Christmas cookies shaped like trees and dipped in a gorgeous marbled egg-free icing. The dough rolls easily and bakes tender every time, while the simple two-color icing creates a stunning holiday finish without any special tools. A festive, allergy-friendly cookie that’s perfect for gifting, celebrating, or baking with kids.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Sift the flour, cornstarch, and baking powder into a bowl. Add the salt and set aside.
Using an electric hand mixer or a stand mixer, beat the butter and sugar on medium speed until smooth and creamy, about 3–4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the cream cheese and vanilla and mix until incorporated.
Reduce the speed to low and gradually add the flour mixture; mix just until incorporated, and the dough comes together.
Divide the dough into two equal pieces.
Place one piece of dough on a large sheet of parchment paper. Place another sheet on top to prevent sticking. Using a rolling pin, roll the dough out to about 1/4 inch (6 mm) thick. Repeat with the second piece of dough.
Place both rolled-out doughs, one on top of the other, on a baking tray. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper or silicone baking mats.
Working with one sheet of dough at a time, use a cookie cutter to cut into tree shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart.
Bake the cut-out cookies for 10–13 minutes or until the edges are just starting to turn lightly golden. Remove from the oven and let them sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Gather up the dough scraps, press them into a disk, roll out, and refrigerate for 15–20 minutes before cutting and baking again.
In a medium bowl, mix the confectioners’ sugar and water until smooth and no lumps remain. You can do this by hand, but a mixer makes the process easier. Add the light corn syrup and mix until incorporated.
Recipe Tips For Success
➤ Troubleshooting Tips:
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➤ Variations & Additions
Calories: 299kcalCarbohydrates: 52gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 82mgPotassium: 44mgFiber: 1gSugar: 29gVitamin A: 275IUCalcium: 18mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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These Eggless Peppermint Bark Cookies are soft, chocolatey holiday cookies dipped in creamy peppermint white chocolate and topped with crunchy crushed candy canes. You get all the flavor of classic peppermint bark—minty, sweet, and just a little bit crunchy—wrapped into a festive, easy-to-make cookie. This recipe is egg-free and allergy-friendly, so everyone can enjoy a spot on the cookie tray without worry. Perfect for Christmas cookie boxes, school parties, or cozy nights with hot cocoa and twinkle lights.
This recipe is part of The Great Eggless Holiday Cookie Bake-Off 2025! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe
These Eggless Peppermint Bark Cookies always make me smile. They take everything I love about classic peppermint bark—creamy white chocolate, that cool pop of peppermint, and the candy cane crunch—and layer it onto a soft, chocolate cookie. The whole kitchen smells like a peppermint mocha while they bake, and my kids magically appear the second the candy canes come out.
As an allergy mom, I remember those early years when the holiday dessert table felt like a minefield. I wanted something festive and beautiful that my kids could eat without worry, but that didn’t feel “different” from what everyone else was having. That’s how this recipe came to life: all the fun and sparkle of peppermint bark, but in a familiar, cozy cookie that just happens to be egg-free.
Over more than a decade of egg-free baking, I’ve learned that texture and flavor matter most. These cookies check every box: soft in the center, chocolatey, with a creamy peppermint shell and just enough crunch on top. Decorating them becomes a little family project—someone dips, someone sprinkles, and we all “test” more than a few. It’s now a staple in our home for December baking days.
Why You’ll Want to Try My Recipe
Scroll down to the recipe card for all the details, including measurements and instructions.
For The Eggless Chocolate Cookies:
For the Coating
This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Store: Keep the cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. Place parchment paper between layers to protect the coating.
Freeze (Undipped Cookies): Freeze the baked, undecorated cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and coat with chocolate before serving.
Freeze (Dipped Cookies): Freeze on a baking sheet until the chocolate is firm, then store in an airtight container with parchment between layers. Freeze for up to 1 month.
Soft, chocolatey Eggless Peppermint Bark Cookies dipped in creamy peppermint white chocolate and sprinkled with crushed candy canes for the perfect holiday crunch. This easy egg-free cookie recipe brings classic peppermint bark flavor into a fun, festive cookie that’s family- and allergy-friendly. Ideal for Christmas cookie trays, gifting, and cozy holiday baking days.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Sift the flour, cocoa, and baking powder into a bowl. Add the salt and set aside.
Using an electric hand mixer or a stand mixer, beat the butter, sugar, cream cheese, vanilla, and salt at medium speed until smooth and creamy, for 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.
Reduce the speed to low, and add the flour mixture; beat just until incorporated, and the dough starts to come together.
Divide the dough into two equal pieces. Place one piece of dough on a big piece of parchment paper (or a silicone mat) and slightly flatten it with your hands. Place another piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about 1/4-inch thickness (6mm). Repeat with the second piece of dough.
When ready to bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
Working with one dough sheet at a time, use a round cookie cutter (I used a 2.5-inch – 5.7 cm round cookie cutter) to cut the dough into shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and form them into a disk, re-roll the remaining dough, and continue cutting until all is used.
Bake the cut-out cookies for 10 to 12 minutes or until they are just set at the edges. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then, use a wide metal spatula to transfer the cookies to a wire rack and let them cool completely.
Melt the chopped white chocolate and oil in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Add another drop of oil to thin out if needed.
After melting, stir in 1/2 teaspoon of peppermint extract. Taste. Add 1/4 teaspoon more if desired. I recommend using 3/4 teaspoon of peppermint extract because once the white chocolate sets, the peppermint flavor tends to mellow out and won’t be as pronounced.
Recipe Tips For Success:
➤ Troubleshooting Tips:
➤ Extra Tips:
➤ Variations & Additions:
Calories: 95kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 49mgPotassium: 39mgFiber: 1gSugar: 5gVitamin A: 165IUCalcium: 11mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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These Eggless Pecan Sugar Cookies with Brown Butter Icing are soft, buttery, and full of cozy flavor. They’re made completely without eggs, so everyone can enjoy them. The dough rolls easily, the pecans add the perfect crunch, and the brown butter icing gives each cookie a warm, nutty finish. Simple to make and safe for egg allergies, these are the kind of cookies that make any day feel a little more special.
This recipe kicks off The Great Eggless Holiday Cookie Bake-Off 2025, and I’m so excited to share it with you! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe
As an allergy mom, I’ve learned that the best baking moments happen when no one feels left out. These Eggless Pecan Sugar Cookies with Brown Butter Icing are proof that egg-free baking can be every bit as delicious and satisfying. The dough comes together beautifully—no eggs needed—and bakes into cookies with crisp edges, soft centers, and just the right amount of pecan crunch.
The brown butter icing takes them over the top. It’s rich, nutty, and adds that “something extra” without making things complicated. Whether you’re prepping for the holidays or just craving a cozy cookie moment, these always hit the sweet spot.
Why You’ll Want to Try My Recipe
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Egg-Free Pecan Sugar Dough:
For the Brown Butter Icing
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
In a large bowl, beat the softened butter and brown sugar until they’re smooth, fluffy, and creamy—about 3–4 minutes. Scrape the bowl as needed so everything gets mixed evenly. Add the cream cheese and vanilla, then mix again until it all comes together.
Store Baked Cookies: Cover and store decorated cookies for up to 4 -5 days at room temperature or up to 7 days in the refrigerator.
Freeze-Baked Cookies: Plain or decorated sugar cookies freeze well for up to 3 months. To thaw, place in the refrigerator or at room temperature. However, I recommend adding icing after thawing for the best results. You can also freeze the cookie dough for up to 3 months before rolling it out.
Soft, buttery eggless sugar cookies filled with crunchy pecans (or nut-free seeds) and topped with a rich brown butter icing. Perfectly tender with crisp edges, these allergy-friendly cookies are ideal for holidays or everyday baking.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Preheat the oven to 350º F (180º C).
Spread the pecans on a lined baking sheet and bake for 8–10 minutes. Let cool for a few minutes, then chop, either with a knife or a food processor. You’ll use 3/4 cup (about 90 g) in the dough, and save the rest for garnish. You can turn off the oven for now.
Sift the flour, baking powder, cinnamon, and salt into a bowl. Set aside.
Using an electric hand mixer or a stand mixer, beat the butter and sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the cream cheese and vanilla; mix until incorporated.
Reduce the speed to low and gradually beat in the flour mixture; beat just until incorporated and the dough starts to come together. Stir in 3/4 cup (90 g) toasted chopped pecans; mix just until distributed.
Divide the dough into two equal pieces (about 535 g each). Place one piece of dough on a big piece of parchment paper (or a silicone mat). Place a piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about ¼-inch (6 mm) thick. Repeat with the second piece of dough.
Place both rolled-out doughs, one on top of the other, on a baking tray, and refrigerate for at least 2 hours and up to 2 days.
Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper or silicone baking mats.
Working with one sheet of dough at a time, use a cookie cutter to cut the dough into shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and form them into a disk, then roll out and refrigerate for 15 to 20 minutes.
Bake for 10 to 12 minutes or until the cookies are just beginning to turn brown around the edges. Remove from the oven and let them sit on the baking sheets for 3 – 5 minutes. Then use a wide metal spatula to transfer the cookies to a wire rack and let cool completely. Repeat the process to cut and bake the remaining dough.
Place the butter in a light-colored skillet. Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan, and it will have a nutty aroma. Once browned, immediately remove from heat and cool for 5 minutes.
After 5 minutes, whisk in the remaining icing ingredients until smooth. Let the icing cool for 5 – 10 minutes; it will thicken a bit as it cools.
Spread the icing on the cookies with a knife or icing spatula. Garnish with remaining toasted chopped pecans right after applying the icing. The icing will set after a few hours at room temperature, so you can easily stack and transport these cookies.
Recipe Tips For Success:
➤ Troubleshooting Tips:
➤ Extra Tips:
➤ Variations & Additions
Calories: 208kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 24mgSodium: 78mgPotassium: 53mgFiber: 1gSugar: 14gVitamin A: 293IUVitamin C: 0.05mgCalcium: 25mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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If you’ve ever dreamed of building a beautiful holiday cookie box but need it to be egg-free and allergy-friendly, you’re in the right place! After more than 12 years of creating and testing eggless recipes for my family, I’ve perfected the art of holiday baking everyone can enjoy. In this Holiday Egg-Free Cookie Box Guide, I’ll show you how to mix flavors, textures, and colors to create a stunning (and safe!) assortment of cookies that will make anyone’s season a little sweeter.
Oriana’s Take
There’s something truly special about a box of homemade cookies during the holidays — it’s cozy, nostalgic, and full of love. But for families with food allergies, those boxes can be tricky. That’s why I put together this Holiday Egg-Free Cookie Box Guide — to help you create a stunning assortment of cookies everyone can enjoy, safely and deliciously!
Whether you’re baking for your kids’ teachers, gifting neighbors, or building a festive treat box for your own family, this guide will walk you through everything you need to know — from planning your cookie lineup to packaging them beautifully.
Before turning on the oven, decide how many cookie varieties you want to include. I usually aim for 5 to 6 different types, mixing flavors, textures, and shapes. A little variety makes the box look (and taste!) irresistible.
Here’s a mix that works beautifully:
💡 Pro Tip: Every cookie you need for the perfect holiday box is right here on my site, totally free. But if you’d rather have them all in one handy cookbook, I’ve got that too! Flip through my best eggless recipes in print and bake up some holiday magic your way.
A cookie box isn’t just about flavor — it’s about balance. Combine soft, chewy, and crisp cookies for a more interesting assortment.
Here’s a quick texture guide:
🎄 Pro Tip: Stick to cookies that don’t need refrigeration so they stay fresh longer when packaged.
The magic of a cookie box is in the mix of colors, shapes, and finishes. Try alternating round cookies with bar shapes or cut-outs, and add sparkle with sugar coatings or drizzles of melted chocolate.
Some of my favorite visual cookies:
💡 Pro Tip: Use mini muffin liners or parchment squares to separate flavors and protect delicate cookies.
Presentation turns your cookies into a true gift. Line your box with parchment or tissue paper, then arrange cookies in snug little sections.
Packaging ideas:
Don’t forget to include a sweet note or recipe card — it’s a small touch that makes your gift feel extra thoughtful.
To keep everything fresh, bake cookies in stages:
Store each type in airtight containers at room temperature, separated by flavor to avoid scent transfer.
💡 Pro Tip: You can also freeze cookies for up to a month — just let them cool completely, then layer between parchment paper before freezing. Thaw at room temperature before boxing.
For families with food allergies, labeling is love. Include a small note inside your cookie box listing ingredients for each cookie type. It helps your loved ones feel safe and seen — and it’s a thoughtful touch that shows you truly care.
I have created a customizable Cookie Box Note. You can update the name, allergy notes, and print as many as you need. Click here to get yours!
Your cookie box should feel as joyful as the holidays themselves — colorful, homemade, and full of love. Pair it with a cup of cocoa, a movie night, or a cozy gift exchange, and you’ve got the perfect seasonal tradition in the making.
🎁 Pro Tip: This is also a great way to showcase your favorite recipes from The Great Eggless Cookie Bake-Off! Mix and match your top picks to build a truly unforgettable cookie collection.
A little planning goes a long way! To make your holiday cookie box stress-free (and fun!), start early and spread out the work. Here’s how to organize your baking timeline like a pro — from gathering supplies to wrapping up those beautiful boxes.
💡 Pro Tip: If shipping long-distance, stick to sturdy cookies like shortbread, biscotti, or slice-and-bake varieties — and avoid fillings that could smudge or melt.
Creating an allergy-friendly cookie box is more than just baking — it’s about including everyone in the sweetness of the season. Each cookie tells a story of love, care, and the simple joy of sharing something homemade.
So grab your mixing bowls, preheat your oven, and get ready to fill your kitchen with the best kind of holiday cheer — the smell of fresh-baked cookies! 🍪✨
Oriana Romero
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*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Kitchen Nostalgia
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Detroit’s cannabis scene just got sweeter. Muha Meds’ flagship location played host recently to one of the city’s most buzzed-about cannabis events of the year: the official launch of the Muha Meds x Cookies collab. The drop for this truly one-of-a-kind device showcased how innovation can be done in cannabis.
With Muha Meds already riding high as the No. 2 vape brand in Michigan, the collab with the international lifestyle brand Cookies was Muha Meds’ first official partnership and represents the next phase of its growth. The two-gram disposable Cookie Vape, packed with Muha’s high-potency distillate, comes in five iconic Cookies strains:
The vape’s cookie-shaped design, complete with a “bite” window showing the oil level, broke the mold to create something that is part function, part stoner art.
“We don’t follow trends, we set them,” said Ali Garawi, Muha Meds CEO and co-founder who built the brand with his brother Muhammed “Muha” Garawi. “If we’re going to do a collaboration, it has to be something special. Not just a standard device with a cheap sticker on it. Partnering with Cookies and Berner was next level for us and we wanted to make something that shows the best of both brands—innovation and authenticity.”
To celebrate the launch, Muha Meds threw a full-on party at its flagship store at 7940 Michigan Avenue in Detroit. The event was announced through Muha Meds’ new rewards and membership app: Muha Members. The app will be used not only to create rewards, promos and perks for fans of Muha Meds, but serve as an information hub for similar events that will feature top-tier entertainers, artists and DJs.
The event had a true block party vibe—laid back, welcoming and rooted in the community. Muha Meds turned their dispensary parking lot into a cannabis carnival. There were giveaways, raffles, music, food vendors, and most importantly, a meet-and-greet with Berner himself, who showed up for a ribbon-cutting.
Fans lined up early for a chance to meet the Cookies founder and score their vape. The first 300 guests scored goodie bags stuffed with limited-release products. Raffles for PS5s, AirPods, and flat-screen TVs kept the energy high, while local food vendors satisfied the munchies. Detroit’s cannabis scene showed up in full force, and by early afternoon, the place was packed with fans, influencers and curious locals.
For many, it felt like more than a launch. It was a marker of how far Michigan’s cannabis culture has come to create moments that feel out of the box with fellow fans, and on that October afternoon, Michigan Avenue smelled a little like sugar, a little bit dank and a lot like the future.
Launched amidst the recent announcement that the state’s recreational cannabis tax was set to rise to 24%, it was also a timely moment to spark conversation about supporting the regulated industry. As the second-largest market in the country, operators have been contemplating whether they will be able to survive with new regulations and tax policies.
For Muha Meds, Michigan is a second home. Their story has the kind of grit Detroit loves. What began in California as a $15,000 startup has grown into a multimillion-dollar brand before the founders turned 30. Muha Meds built its reputation by keeping control over every part of production—from cultivation to packaging—ensuring consistent quality and safety. That approach mirrors Cookies’ rise. Founded in 2010 by Berner and cultivator Jai, Cookies evolved from a local operation into a global powerhouse with a presence in over 80 retail locations in over 28 markets across 8 countries.
For now, the Muha Meds x Cookies collab remains a Michigan exclusive, but expansion is already in motion. The brands plan to release the special vape in California later this year, with other states soon to follow. If Detroit’s launch is any sign, demand will be intense. For Michigan consumers, they can get their hands on their very own Cookie Vape at Muha Meds, Jars and other regulated dispensaries throughout the state.
Metro Times Promotions
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These delicious Southern Pecan Cookies are perfect for any occasion. We especially love them during the holiday season.
These cookies have such a wonderful flavor and they are easy to make. The sour cream really gives them a soft center and the pecans are perfect. We love to make these during the holiday season but they are delicious year round. Add these to your dessert table anytime and they also make a great gift. If you like soft cookies, these are the ones to make!
If you are not a nut fan or have an allergy you can add mini chocolate chips to the batter. These would also be great with sprinkles on them or any decoration when you take them out of the oven.
These keep very well in an air tight container and can definitely be made in advance. We make them for our gift bags each Christmas and they are always a hit!
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Southern sour cream pecan cookies are good anytime and wonderful for the holidays.
In a large mixing bowl whisk together the oil, eggs, sugar, vanilla and sour cream. Add flour, baking powder, salt, and soda and mix well with a large spoon. Fold in pecans. In a smaller bowl mix the sugar and cinnamon for the topping. Batter will look like cake batter.
Drop by tablespoon full onto a very lightly sprayed cookie sheet. Sprinkle a pinch of the sugar and cinnamon topping on each cookie. Bake in a preheated 350 degree oven 15 to 20 minutes. Makes about 2 1/2 dozen depending on the size you make the cookies.
These cookies make about 2.5 dozen, so I set the servings at 8 since most people have about 4 cookies.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Anne Walkup
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*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Kitchen Nostalgia
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