The Cookie Compendium ♥ ♥
♥ ♥ Cookies for all diets,
tastes and ages. ♥ ♥
Classic Cookies | Chocolate Cookies | Special Occasion Cookies | Special Diet Cookies | Decoration Recipes

The Recipes

Classic Cookies

OK! Everybody, listen up! We are starting with classic cookies!
Butter Cookies [Special - r76]
Makes 30. These cookies are ones to be played with. Add choc chips, or decorate with icing or cut into fun shapes!
INGREDIENTS:

  • 225g (8 oz) unsalted butter
  • 150g (5 oz) caster sugar
  • 1.5 tsp vanilla essence
  • 1/4 tsp salt
  • 300g (10 oz) plain flour
    i. Electric beater
    1. Pre-heat oven to 175C (350F).
    2. Beat the butter, sugar and vanilla until smooth and creamy (but not fluffy).
    3. Add the salt and flour and mix to a smooth paste.
    4. Shape dough into a log about 4cm thick and wrap in foil. Refrigerate until dough is firm (usu. 2hrs).
    5. When ready to bake, cut into slices, and put on a non-stick baking sheet.
    6. Bake for 12 - 15 mins and cool on a wire rack.
    *

    ANZAC Biscuits [Special - r89]
    Makes 18. These were originally made in Australia to remember the ANZACs who fought in Gallipoli
    INGREDIENTS:

  • 100g (3.5 oz) rolled oats
  • 150g (5 oz) plain flour
  • 100g light brown sugar
  • 50g (2 oz) flaked coconut
  • 115g (4 oz) unsalted butter
  • 2 tbsp golden syrup
  • .5 tsp bi-carb soda
  • 1 tbsp hot water
    i. Saucepan.
    1. Pre-heat oven to 175C (350F). Line 2 baking sheets with parchment.
    2. Mix oats, flour, sugar and coconut together in a bowl.
    3. Melt the butter and syrup in a saucepan over low heat. Mix bi-carb with hot water and stir into butter mixture. Pour hot butter mixture into dry ingredients.
    4. Put tablespoons of dough on the baking sheets and flatten slightly with a fork.
    5. Bake for 10-12 mins until golden. Cool for 5 mins.

    Gingerbread [Rare - r93]
    Amounts differ depending on cookie cutter. These are great fun to make and decorate!
    INGREDIENTS:

  • 400g (14 oz) plain flour
  • 1 tsp bi-carb soda
  • 1.5 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground allspice
  • 100g (3.5 oz)
  • 4 tbsp treacle
  • 1 egg (may need another)
  • 75g melted unsalted butter
  • Royal icing (see DECOR RECIPES)
  • Sweets (MnMs etc)
    i. Sifter
    ii-blocked- cutters
    1. Lightly grease 2 baking sheets.
    2. Sift flour, bi-carb and spices into a bowl. Add sugar, treacle, egg and butter. Add another egg if mixture is dry.
    3. Chill dough until firm.
    4. Preheat oven to 190c (375F).
    5. Roll out dough onto a lightly floured surface. Roll to approx. 6mm thick
    6. Cut gingerbread using floured cookie cutter(s).
    7. Bake for 8-10 mins and cool on a wire rack.
    8. Decorate. (TIP: use royal icing to affix sweets!)

    The little Bruce is happy with your effort. NEXT UP! Chocolate biscuits! You may not eat the dough unless instructed to do so. Everyone looks excited. :)

    Chocolate Cookies

    White Chocolate Chunk Cookies [Uncommon - r80]
    Makes 24. For all those white chocolate fans - this one's for you!
    INGREDIENTS:

  • 115g (4 oz) unsalted butter
  • 200g (7 oz) caster sugar
  • 1 egg
  • 2 tsp vanilla essence
  • 190g (6.5 oz) plain flour
  • .5 tsp bi-carb soda
  • .5 tsp baking powder
  • 1/4 tsp salt
  • 50g (2 oz) oatmeal
  • 225g (8 oz) chopped white chocolate chunks
    i. Electric beater
    ii. SIfter
    1.Preheat oven to 190C (375F).
    2. Beat butter and sugar, then add egg and vanilla.
    3. Sift dry ingredients together and stir in oatmeal. Add this and the chocolate to the butter mixture. Stir well.
    4. Roll into balls and use fingers to flatten onto a non-stick baking sheet.
    5. Bake for 8-10 mins and cool on a wire rack.

    Chocolate Shortbread [Mega Rare - r180]
    Makes 18. Shortbread with a chocolatey twist!
    INGREDIENTS:

  • 200g (7 oz) plain flour
  • 6 tbsp cocoa powder
  • 1/4 tsp salt
  • 100g (3.5 oz) caster sugar
  • 175g (6 oz) unsalted butter
  • 2 tsp vanilla essence
  • 2 tsp granulated sugar
    i. Sifter
    ii. ELectric beater
    1. Preheat oven to 150C (300F). Line an 18 x 28-cm (7 x 11-in) tin with foil.
    2. Sift flour and cocoa powder into a large bowl and add salt. Beat butter and sugar. Add vanilla and stir in the dry ingredients.
    3. Knead dough until it starts to clump together and then press into the tin.
    4. Bake for 45-50 minutes. The shortbread will look cooked before it is. Skyye says So... ensure it is cooked for the FULL TIME!
    5. Remove from oven and sprinkle with granulated sugar. Leave it to cool for 20 minutes before removing from the tin.
    6. Cut into fingers.

    Chocolate Whirls [uncommon - r79]
    Makes 18. These lovely little cookies taste as good as they look!
    INGREDIENTS:
    For the cookies:

  • 225g (8oz) unsalted butter
  • 50g (2 oz) icing sugar
  • 25g (1 oz) melted dark chocolate
  • 225g plain flour
  • 2 tbsp cocoa powder
  • 3 tbsp cornflour
    For the filling:
  • 50g unsalted butter
  • 190g (6.5 oz) icing sugar
  • 25g melted dark chocolate
    i. SIfter
    ii. Electric beater
    iii. Piping bag
    COOKIES:
    1. Preheat oven to 175C (350F).
    2. Beat butter and icing sugar together until light and fluffy. Then, stir in the chocolate.
    3. Sift the flour, cocoa powder and cornflour. Then, stir into the chocolate mixture.
    4. Pipe the mixture using a 1.5cm (3/4in)fluted nozzle into 5cm (2in) rosettes, spaced apart on a non-stick baking sheet.
    5. Bake for 10-12 mins (until golden). Allow to firm up slightly before transferring to a wire rack to cool.
    FILLING:
    1. Repeat COOKIE step 2.
    2. Spread filling onto the bottom of half the cookies and then sandwich together with other half.
    3. Dust with icing sugar.

    Special Occasion Cookies

    Birthdays, Christmas, Easter and Halloween! Cookies for all occasions!
    CHRISTMAS AND EASTER
    Christmas Tree Cookies [Ultra Rare - r120]
    Makes 12. Kids love these festive cookies!
    INGREDIENTS:

  • 190g (6.5 oz) plain flour
  • .5 tsp baking powder
  • Pinch of salt
  • 115g (4 oz) unsalted butter
  • 100g (3.5 oz) caster sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 egg white DECORATIONS:
  • Green sugar crystals
  • Royal icing
  • Sweets (Mnm's etc)
    i. Sifter
    ii. Electric beater
    iii. Christmas tree-shaped cookie cutter
    1.Prehat oven to 160C (350F).
    2. Sift flour, baking powder and salt together.
    3. Beat butter and sugar until smooth, then add the egg and vanilla. Stir in the dry ingredients. Mix the dough with your hands.
    4. Put 50g (2 oz) of dough aside and divide the remainder in half.
    5. Roll into two logs approx. 5cm (2in) thick. Gently press each log into a triangular shape.
    6. Wrap in cling film and refrigerate the logs and extra dough until firm. Get out 2 baking sheets.
    7. Cut the logs into 6mm (1/4in) thick slices and lay them on baking sheets.
    8. Mould the extra dough into tree-trunk shapes and attach to achieve the Christmas Tree shape. (You could use a tree-shaped cookie cutter).
    9. Brush each cookie with egg white and sprinkle with sugar crystals. Bake for 8-10 mins until golden. Remove onto wire racks and allow to cool.
    10. Decorate with royal icing and sweets.

    Easter Nest Cookies [Special - r99]
    Makes 24. These are great fun to make - and are much healthier then 25 Easter eggs!
    INGREDIENTS:

  • 115g (4 oz) unsalted butter
  • 100g (3.5 oz) caster sugar
  • 100g demerera sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 2 tbsp melted dark chocolate
  • 200g (7 oz) plain flour
  • 2 tbsp cocoa powder
  • 1/4 tsp bi-carb soda
  • Pinch of salt
  • 90g (3 1/4 oz) flaked coconut
  • 75g (3 oz) rolled oats
  • 200g miniature chocolate eggs
    i. Electric beater
    ii. SIfter
    1. Preheat oven to 160C (350F). Grease two baking sheets.
    2. Beat butter and both sugars. Add the eggs, vanilla and melted chocolate. Beat until smooth.
    3. Sift the flour, cocoa powder, bi-carb and salt together and stir into butter mixture.
    4. Stir the coconut and oats into the mixture. Mix until combined.
    5. Drop spoonfuls onto the baking sheets. Using a floured thumb, press in the middle of each cookie. Bake for 10-12 minutes.
    6. Transfer to wire racks and allow to cool. When completely cool, place a few chocolate eggs in each cookie.

    BIRTHDAYS

    Mega Chocolate Birthday Cookie [Ultra Rare - r172]
    Makes 1. A birthday cake alternative for cookie lovers!
    INGREDIENTS:
    For the cookie

  • 225g (8 oz) unsalted butter
  • 400g (14 oz) light brown sugar
  • 2 eggs
  • 2 tsp vanilla essence
  • 450g (1 lb) plain flour
  • 6 tbsp cocoa powder
  • 1 tsp bi-carb soda
    For the topping
  • 115g (4 oz) unsalted butter
  • 250g (9 oz) icing sugar
  • 225g cream cheese
  • 115g melted dark chocolate
  • Sweets (MnMs and choc chips etc)
    i. Electric beater
    ii. Sifter
    1. Preheat oven to 175C (350F) and line two 28cm (11in) springform tins with baking paper.
    2. Beat the butter and sugar together. Add the eggs and vanilla.
    3. Sift the flour, cocoa powder and bi-carb soda and stir into the mixture.
    4. Divide the dough into two and press into the tins. Bake for 20 minutes until golden. Remove from oven, allow to cool and then transfer to a wire rack.
    5. For the topping, beat the butter and icing sugar together, then beat in the cream cheese and melted chocolate. Spread over the cookies.
    6. Place one cookie on top of the other, or leave them separate.
    7. Decorate cookies.
    *

    HALLOWEEN
    Giant Pumpkin Cookies [Mega Rare - r180]
    Makes 2-5 (large cookies). Ghosts, witches and black cats are all part of Halloween - and now so are pumpkin cookies!
    INGREDIENTS:
    For the cookies

  • 265g (9.5 oz) plain flour
  • 1 tsp baking powder
  • .5 tsp salt
  • 115g (4 oz) unsalted butter
  • 100g (3.5 oz) caster sugar
  • 2 eggs
  • 1 tsp vanilla
    For the icing
  • 250g (9 oz) icing sugar
  • 4 tbsp milk
  • Orange and black food colouring
  • Royal icing
  • Orange and green sugar crystals
    i. Sifter
    ii. Electric beater
    1. Preheat oven to 175C (350F). Place baking paper on a baking sheet. Sift flour, baking powder and salt into a bowl.
    2. In a separate bowl, beat the butter and sugar, then add the eggs and vanilla. Stir in the dry ingredients to form a smooth dough.
    3. Wrap the dough in cling wrap and refrigerate until firm.
    4. Cut the dough in half and roll out each piece on a lightly floured surface to roughly 6mm thick.
    5. Cut out large pumpkin shapes (freehand, stencil or cutter). Place on baking sheet.
    6. Bake for 12 - 15 minutes until golden. Cool on the baking sheet and transfer to a wire rack.
    7. When cookies are completely cool, combine icing ingredients and decorate.

    OTHER CELEBRATIONS
    Valentine Heart Cookies [Very Rare - r90]
    Makes 2 dozen. For a sweeter Valentine gift, make a personalised valentine cookie instead of a card!
    INGREDIENTS:

  • 175g (6 oz) unsalted butter
  • 200g (7 oz) icing sugar
  • 1.5 tsp vanilla essence*
  • 375g (13 oz) plain flour
  • 1 egg
  • 1 egg yolk
  • Royal icing in red and white (see DECOR RECIPES)
    i. Heart-shaped cookie cutter
    ii. Food processor
    iii. Sifter
    1. Line two baking sheets with baking paper. Combine the butter, sugar and essence in a food processor until smooth.
    2. Add the sifted flour, and the egg and yolk and sprocess to a smooth dough Wrap in cling film and refrigerate until firm.
    3. Pre-heat oven to 175C (350F). Roll out dough on a lightly floured work surface to 6mm (1/4 in) thick.
    4. Cut out cookies using heart-shaped cookie cutters. Place cookies on the baking trays and bake for 10 minutes. Transfer to wire racks to cool.
    5. Decorate with royal icing.
    Cookies for Special Diets

    Just because you have an allergy or intolerance doesn't mean you should miss out on cookies. We have recipes that are free from dairy, gluten, nuts and eggs!
    Wheat and Fruit Cookies [Mega Rare - r180]
    Makes 4 dozen. Fruity, nutty, but most importantly - free of added sugar!
    INGREDIENTS:
  • 115g (4 oz) unsalted butter
  • 1 egg
  • Grated zest if 1 orange (2-3 tsp)
  • 150g (5 oz) wholemeal flour
  • 1 tsp baking powder
  • Pinch of salt
  • 90g (3 1/4 oz) flaked coconut
  • 150g (5 oz) chopped dates
  • 75g (3 oz) ground pecans
    1. Beat the butter and egg together. Add the orange zest and gradually stir in the wholemeal flour, baking powder and salt.
    2. Combine the coconut, dates and pecans, and stir into the cookie dough.
    3. Divide the dough into two and roll into two logs about 6-7cm (2.5in) in diameter. Wrap in cling wrap and refrigerate until firm.
    4. Pre-heat oven to 175C (350F)). Slice cookies into rounds about 6mm (1/4 in) thick.
    5.Place on baking sheets and bake for 10 minutes. Remove from sheets and cool on a wire rack.

    Banana Cookies [Special - r72]
    Makes 2.5 dozen. Big on flavour and easy to make, these cookies are very healthy and yummy too! But for max quality in every cookie you eat, eat within 24hours!
    INGREDIENTS:

  • 3 ripe bananas
  • 150g (5 oz) pitted dates
  • 200g (7 oz) rolled oats
    1. Pre-heat oven to 175C (350F).
    2. MAsh the bananas and chop the dates finely. Mix all the ingredients in a bowl and put aside for 10 - 15 minutes.
    3. Drop teaspoonfuls onto a on-stick baking tray and bake for 20 minutes.

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    Decoration Recipes

    Royal Icing
    INGREDIENTS:
  • 1 egg white (may need another)
  • 1-2 cups icing sugar, sifted
    Beat egg white lightly and slowly add icing sugar. Beat well after each addition until icing forms peaks.

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