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National Homemade Cookies Day Recipes

National Homemade Cookies Day Recipes

When we heard about National Homemade Cookies Day, we couldn’t have been happier. See, at MacKenzie-Childs, our employees are not only talented in their jobs, they are extremely talented away from office, as well. Some are artists, some are gardeners or farmers, and many are fantastic bakers!

So, on Monday, October 1, we started off the week the best way possible: with an employee cookie bake-off! More than a dozen recipes were baked and brought in for tasting and judging. The judges were tasked with the difficult decision of tasting each cookie and awarding their top three favorites. As hard as it was, there were three clear winners: Molasses Cookies with Cream Cheese Frosting, Turtle Bars, and Cheesecake Cookies!

The winners are posted below and we invite you to try these recipes in your own Entertaining Kitchen. Be sure to post your delish sweets on social media and tag us at @MacKenzieChilds! Enjoy!


Molasses Cookies with Cream Cheese Frosting – 1st Place

Leslie Walling, Wholesale
Yields ~18 cookies

Cream Cheese Frosting


  • One 8-ounce package Philadelphia Cream Cheese
  • ¼ cup melted butter
  • 2 cups confectioners sugar (can be less depending on desired consistency)
  • 1½-2 teaspoons fresh squeezed lemon juice
  • 1 teaspoon vanilla


  • In a small saucepan, melt ¼ cup butter.
  • Combine with cream cheese in mixing bowl.
  • Add vanilla, then gradually add lemon juice and confectioners sugar until desired consistency is reached.

Molasses Cookies


  • ½ cup Crisco shortening
  • ¼ cup softened butter
  • 1 egg
  • ½ cup dark molasses
  • 1 cup dark brown sugar
  • 2½ cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • Raw cane sugar crystals


  • Cream together shortening and brown sugar.
  • Stir in egg and molasses.
  • Fold in dry ingredients until well mixed.
  • Cover and chill 1 to 2 hours.
  • Preheat oven to 350° (once dough has been chilled).
  • Using ice cream scoop, roll dough into balls.
  • Roll in raw cane sugar.
  • Lightly press down to flatten balls slightly.
  • Place on cookie sheet and bake for 8 to 10 minutes.
  • Cool on baking sheet for 1 minute.
  • Frost with cream cheese frosting (if desired) once cookies are completely cool.


Turtle Bars – 2nd Place

Leslie Walling, Wholesale
Yields ~24 cookies


  • One 16.5-ounce Pillsbury Sugar Cookie roll
  • One 12-ounce bag semi-sweet chocolate chips
  • 3 cups chopped pecans
  • ½ cup butter
  • ½ cup light brown sugar
  • One 12.25-ounce jar Smucker’s Caramel Topping
  • 1 cup graham cracker crumbs


  • Preheat oven to 350°F.
  • Press cookie dough evenly in bottom of ungreased 13- by 9-inch pan.
  • Sprinkle 1 cup chocolate chips and 1½ cups pecans over dough.
  • Lightly press into dough.
  • In medium saucepan, melt butter.
  • Stir in brown sugar, caramel topping, and graham cracker crumbs.
  • Heat to boiling while constantly stirring.
  • Pour over crust evenly. Sprinkle top with remaining 1 cup chocolate chips and 1½ cups pecans.
  • Back 25 to 30 minutes or until edges are deep golden brown and pecans are lightly toasted.
  • Cool on rack for 30 minutes.
  • Loosen sides from pan.
  • Cool additional 2 to 3 hours before cutting into bars.


Cheesecake Cookies – 3rd Place

Lynne Coleman, Customer Service
Yields ~45 cookies


  • 8-ounce package cream cheese (room temperature)
  • ½ cup margarine (room temperature)
  • 2 eggs
  • 1¼ cups granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder


  • Preheat oven to 350°F.
  • Line 2 baking sheets with parchment paper; set aside.
  • Beat cream cheese and margarine together at high speed until fluffy and smooth (1 to 2 minutes).
  • Add sugar to the margarine and cream cheese mixture and beat until fully combined and fluffy (1 to 2 minutes).
  • Beat in the eggs and vanilla (1 minute).
  • In a separate bowl, whisk together the flour, salt, and baking powder.
  • Add dry ingredients gradually to the margarine mixture and stir until incorporated. Be careful to not over mix. Batter will be sticky.
  • Drop by rounded tablespoons (or use a cookie scoop) onto prepared baking sheets.
  • Bake for 10-12 minutes.
  • Cookies should be light in color and just starting to brown on the bottom. Ovens do vary, so be careful not to over bake. Better to take out a little sooner than too later.
  • Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.


Note from Lynn: This is a very simple recipe. Lots of times I double the recipe since it is a favorite with both my family and co-workers.

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