20 Delicious KitchenAid Stand Mixer Cookie Recipes

This post is all about KitchenAid Stand Mixer Cookie Recipes.

Using a KitchenAid stand mixer makes baking cookies a breeze.

Whether you’re a beginner baker or a seasoned pro, the stand mixer takes the hassle out of creaming, mixing, and kneading.

Before You Bake: Here’s What You Need to Know

The KitchenAid Stand Mixer isn’t just a fancy gadget—it’s a game-changer when it comes to baking consistent, high-quality cookies.

Whether you’re going for crispy edges, chewy centers, or pillowy soft results.

This mixer helps you maintain control over your mixing times and ingredient consistency.

But before we dive into cookie heaven, let’s talk about a few essentials that will make your baking smoother and your cookies tastier.

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Important Considerations for Better Cookies

• Butter Temperature Matters: Always start with softened butter (unless the recipe says melted). Too cold and it won’t blend well; too warm and it throws off the texture.
• Attachment Awareness: Use the paddle attachment for cookie dough. The whisk is too aggressive and the dough hook is for bread.
• Scrape the Bowl Often: Even with the mixer doing the heavy lifting, dry ingredients can hide at the bottom. Pause and scrape the sides for even mixing.
• Don’t Overmix: Once the flour goes in, mix until just combined. Overmixing makes tough cookies.

20 Delicious KitchenAid Stand Mixer Cookie Recipes

This list offers 20 delicious cookie recipe ideas, each explained in detail along with tips to get the best results every time.

Let’s dive into the sweet world of cookies your mixer was made to help you create.

1. Classic Chocolate Chip Cookies

Yields: 24 cookies | Prep time: 15 mins | Cook time: 10-12 mins

Nothing beats the nostalgic taste of chocolate chip cookies.

Your KitchenAid mixer makes creaming butter and sugar effortless, creating the perfect base.

Add semi-sweet chocolate chips, and you’ve got a timeless treat.

These are the quintessential American cookie—crispy edges, a soft, chewy center, and melty chocolate chips in every bite.

Ingredients:

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 cup (200g) brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups (210g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (170g) semisweet chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and both sugars until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

2. Peanut Butter Cookies

Yields: 36 cookies | Prep time: 15 mins | Cook time: 8-10 mins

These cookies are rich, chewy, and slightly crumbly.

The thick texture of peanut butter can be hard to mix by hand, but the stand mixer makes it a breeze.

Known for their signature fork-pressed pattern, these cookies are rich, nutty, and satisfyingly soft.

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) creamy peanut butter
• 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar, packed
• 2 large eggs
• 2 1/2 cups (300g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat together the butter, peanut butter, and both sugars until creamy.
3. Add the eggs one at a time, mixing well after each.
4. In a separate bowl, combine the flour, baking soda, baking powder, and salt.
5. Gradually add the dry mixture to the wet mixture, mixing until just combined.
6. Roll dough into 1-inch balls and place on the baking sheet. Flatten each ball with a fork, creating a crisscross pattern.
7. Bake for 8-10 minutes, or until edges are set. Let cool on the baking sheet for a few minutes before moving to a wire rack.

3. Oatmeal Raisin Cookies

Yields: 24 cookies | Prep time: 15 mins | Cook time: 12-14 mins

Full of chewy oats and juicy raisins, this classic cookie benefits from thorough mixing.

The paddle attachment evenly distributes raisins without breaking them.

A wholesome classic with a perfect balance of chewy oats, plump raisins, and warm spices.

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 1/2 cups (300g) brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups (180g) all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3 cups (240g) rolled oats
• 1 1/2 cups (240g) raisins

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream together the butter and sugars until light and fluffy. Beat in the eggs and vanilla.
3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
4. Add the dry ingredients to the wet mixture, mixing until just combined.
5. Stir in the oats and raisins.
6. Drop rounded spoonfuls of dough onto the baking sheet.
7. Bake for 12-14 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

4. Sugar Cookies

Yields: 30 cookies | Prep time: 30 mins | Chill time: 1 hour | Cook time: 8-10 mins

Sugar cookies require a smooth, firm dough for cutting and decorating.

Your stand mixer ensures even mixing for perfectly textured dough.

The perfect canvas for decorating. These cookies are tender, buttery, and hold their shape beautifully.

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups (360g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Instructions:

1. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla.
2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture.
3. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
4. Preheat oven to 375°F (190°C).
5. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use cookie cutters to cut out shapes.
6. Place on a parchment-lined baking sheet and bake for 8-10 minutes, until the edges are just barely golden.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before decorating.

5. Snickerdoodles

Yields: 24 cookies | Prep time: 20 mins | Cook time: 10-12 mins

Snickerdoodles are soft, slightly tangy, and coated in cinnamon sugar.

The mixer helps blend cream of tartar evenly, giving that signature texture.

These soft, tangy cookies are rolled in a cinnamon-sugar coating that creates a crackly, irresistible surface.

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 3/4 cups (330g) all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• For the coating: 1/4 cup granulated sugar, 2 tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream butter and 1 1/2 cups sugar until light and fluffy. Beat in eggs and vanilla.
3. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Add to the wet ingredients and mix until just combined.
4. In a small bowl, mix the 1/4 cup sugar and cinnamon for the coating.
5. Roll rounded teaspoons of dough into balls, then roll each ball in the cinnamon-sugar mixture.
6. Place on the baking sheet and bake for 10-12 minutes, until the edges are set and the tops are cracked.

6. Molasses Cookies

Yields: 30 cookies | Prep time: 15 mins | Cook time: 10-12 mins

These cookies are spiced, soft, and rich in flavor.

Mixing molasses into dough by hand can be sticky, but your mixer handles it smoothly.

Chewy, spicy, and perfectly sweet, these cookies are a fall and winter favorite.

Ingredients:

• 3/4 cup (170g) unsalted butter, softened
• 1 cup (200g) brown sugar, packed
• 1/4 cup (80g) molasses
• 1 large egg
• 2 cups (240g) all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• Granulated sugar for rolling

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat the butter and brown sugar until creamy. Beat in the molasses and egg until combined.
3. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
5. Roll the dough into 1-inch balls. Roll each ball in granulated sugar to coat.
6. Place on the prepared baking sheet and bake for 10-12 minutes. The cookies will puff up and then flatten slightly as they cool.

7. Double Chocolate Cookies

Yields: 24 cookies | Prep time: 15 mins | Cook time: 10-12 mins

Perfect for chocolate lovers, these cookies combine cocoa powder and chocolate chips.

The stand mixer helps incorporate dry cocoa evenly into the batter.

For the ultimate chocolate lover, these cookies are rich, fudgy, and packed with two kinds of chocolate.

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups (210g) all-purpose flour
• 1 cup (85g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups (255g) chocolate chips (semisweet or milk)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat butter and sugar until fluffy. Beat in the eggs and vanilla.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture. Stir in the chocolate chips.
5. Drop rounded tablespoons of dough onto the baking sheet.
6. Bake for 10-12 minutes. The cookies will be soft and a bit puffy. Let cool on the baking sheet for 5 minutes before moving to a wire rack.

8. Lemon Crinkle Cookies

Yields: 24 cookies | Prep time: 20 mins | Chill time: 30 mins | Cook time: 10-12 mins

Light and zesty, lemon crinkles have a soft, cake-like texture.

The mixer ensures the citrus zest and juice are evenly distributed.

Sweet and tangy with a beautiful crackled surface, these cookies are a citrus lover’s dream.

Ingredients:

• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 1 1/2 cups (180g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• For rolling: 1/4 cup granulated sugar, 1/2 cup powdered sugar

Instructions:

1. In a large bowl, cream butter and 1 cup of granulated sugar. Beat in the egg, vanilla, lemon juice, and zest.
2. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet mixture and mix until a soft dough forms.
3. Cover and chill the dough for at least 30 minutes.
4. Preheat oven to 350°F (175°C). Place the granulated sugar and powdered sugar in separate shallow bowls.
5. Roll dough into 1-inch balls. Roll each ball first in granulated sugar, then generously in powdered sugar.
6. Place on a parchment-lined baking sheet and bake for 10-12 minutes. The cookies should have a beautiful crackled surface.

9. Shortbread Cookies

Yields: 24 cookies | Prep time: 15 mins | Chill time: 30 mins | Cook time: 15-18 mins

Shortbread requires cold butter and a crumbly mixture that comes together without overmixing.

The mixer’s slow setting is ideal.

Simple and elegant, these cookies are melt-in-your-mouth tender with a rich, buttery flavor.

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1/2 cup (60g) powdered sugar
• 1/2 tsp vanilla extract
• 2 cups (240g) all-purpose flour
• 1/4 tsp salt

Instructions:

1. In a large bowl, beat the butter and powdered sugar until light and creamy. Beat in the vanilla.
2. Mix in the flour and salt until a soft dough forms. Do not overmix.
3. Pat the dough into a 8×8-inch square on a parchment-lined baking sheet. Prick with a fork all over.
4. Chill for 30 minutes.
5. Preheat oven to 325°F (160°C).
6. Bake for 15-18 minutes, until the edges are lightly golden.
7. While still warm, cut the shortbread into squares or triangles. Let cool completely on the pan before serving.

10. Thumbprint Cookies

Yields: 30 cookies | Prep time: 20 mins | Cook time: 12-14 mins

Buttery cookies filled with jam.

The stand mixer helps create a smooth dough that holds its shape.

A classic holiday cookie filled with jam, these have a buttery, tender texture and a sweet, fruity center.

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 cups (240g) all-purpose flour
• 1/4 tsp salt
• 1/2 cup fruit jam or preserves

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat the butter and sugar until creamy. Beat in the egg yolk and vanilla.
3. Add the flour and salt, mixing until a soft dough forms.
4. Roll the dough into 1-inch balls and place on a parchment-lined baking sheet.
5. Using your thumb or the back of a measuring spoon, press a deep indentation into the center of each ball.
6. Fill each indentation with about 1/2 teaspoon of jam.
7. Bake for 12-14 minutes, until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before moving to a wire rack.

11. Macadamia Nut White Chocolate Cookies

Yields: 24 cookies | Prep time: 15 mins | Cook time: 10-12 mins

Rich and nutty with a tropical twist, these cookies mix chunks of white chocolate and macadamia nuts into a thick dough.

Crispy on the edges, soft in the middle, with a delightful combination of crunchy macadamia nuts and sweet white chocolate.

Ingredients:

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 cup (200g) brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups (210g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (170g) white chocolate chips
• 1 cup (120g) macadamia nuts, chopped

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cream butter and both sugars until light and fluffy. Beat in the egg and vanilla.
3. Whisk together flour, baking soda, and salt. Gradually add to the wet mixture.
4. Fold in the white chocolate chips and macadamia nuts.
5. Drop rounded tablespoons of dough onto the baking sheet.
6. Bake for 10-12 minutes, or until edges are golden.

12. Gingerbread Cookies

Yields: 24 cookies | Prep time: 30 mins | Chill time: 2 hours | Cook time: 8-10 mins

Great for holidays, these spiced cookies require thorough mixing of molasses and spices for balanced flavor.

Spicy and festive, these are the perfect holiday cookie for cutting into fun shapes and decorating.

Ingredients:

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) brown sugar, packed
• 1/2 cup (160g) molasses
• 1 large egg
• 2 1/2 cups (300g) all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt

Instructions:

1. In a large bowl, cream butter and brown sugar. Beat in the molasses and egg.
2. In a separate bowl, whisk together flour, baking soda, and spices. Gradually add to the wet mixture until a firm dough forms.
3. Divide the dough in half, flatten each into a disc, wrap, and chill for at least 2 hours.
4. Preheat oven to 350°F (175°C).
5. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use cookie cutters to cut shapes and place on a parchment-lined baking sheet.
6. Bake for 8-10 minutes.

13. Almond Biscotti

Yields: 20 biscotti | Prep time: 20 mins | Cook time: 25 mins + 15 mins

Though technically twice-baked, biscotti dough is stiff and perfect for stand mixers.

Add almonds or other nuts for crunch.

Crispy, crunchy Italian cookies perfect for dunking in coffee or tea.

Ingredients:

• 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1 tsp almond extract
• 1 cup (120g) whole almonds, toasted and chopped

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs with the almond extract. Add the wet ingredients to the dry, mixing until a stiff dough forms. Fold in the almonds.
4. On a lightly floured surface, divide the dough in half and shape each half into a log about 12×2 inches.
5. Place the logs on a parchment-lined baking sheet and bake for 25 minutes, or until golden.
6. Remove from oven and reduce temperature to 300°F (150°C). Let the logs cool for 10 minutes, then use a serrated knife to slice them diagonally into 1/2-inch thick slices.
7. Place the slices cut-side up on the baking sheet and bake for another 15 minutes, flipping halfway through.

14. Chocolate Peppermint Cookies

Yields: 24 cookies | Prep time: 20 mins | Cook time: 10-12 mins

Festive and fun, these cookies combine rich chocolate dough with crushed candy canes.

A festive combination of rich chocolate and refreshing peppermint, perfect for the holidays.

Ingredients:

• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1 3/4 cups (210g) all-purpose flour
• 1/2 cup (42g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (170g) semisweet chocolate chips
• 1/2 cup (50g) crushed candy canes

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cream butter and both sugars. Beat in the egg and both extracts.
3. In a separate bowl, whisk flour, cocoa, baking soda, and salt.
4. Add dry ingredients to wet, then fold in chocolate chips and 1/4 cup of the crushed candy canes.
5. Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Sprinkle the tops with the remaining crushed candy canes.
6. Bake for 10-12 minutes.

15. Monster Cookies

Yields: 30 cookies | Prep time: 15 mins | Cook time: 12-14 mins

These hearty cookies mix oats, peanut butter, chocolate chips, and M&M’s.

The stand mixer makes combining chunky ingredients easy.

A cookie that has it all! These are packed with oats, peanut butter, and a mix of chocolate and candy-coated candies.

Ingredients:

• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1 cup (200g) creamy peanut butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 3 cups (240g) rolled oats
• 1 cup (170g) chocolate chips
• 1 cup (170g) M&M’s

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together butter, both sugars, and peanut butter until light. Beat in eggs, vanilla, and baking soda.
3. Mix in the oats, then fold in the chocolate chips and M&M’s.
4. Drop rounded tablespoons of dough onto a parchment-lined baking sheet.
5. Bake for 12-14 minutes, or until the edges are golden.

16. Coconut Macaroons

Yields: 18 macaroons | Prep time: 15 mins | Cook time: 20-25 mins

These chewy, golden cookies are coconut-forward and naturally gluten-free.

The mixer ensures even distribution of egg whites and coconut.

Chewy, sweet, and lightly toasted on the outside, these naturally gluten-free cookies are a simple delight.

Ingredients:

• 2 large egg whites
• 1/2 cup (100g) granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 14 oz (400g) sweetened shredded coconut

Instructions:

1. Preheat oven to 325°F (160°C).
2. In a large, heatproof bowl, whisk together the egg whites, sugar, and salt. Place the bowl over a pot of simmering water (make sure the water doesn’t touch the bottom of the bowl) and whisk for 2-3 minutes, until the sugar is dissolved and the mixture is warm.
3. Remove from heat and stir in the vanilla and shredded coconut until fully coated.
4. Drop rounded tablespoons of the mixture onto a parchment-lined baking sheet. Shape them into small mounds.
5. Bake for 20-25 minutes, until the edges are golden brown.

17. S’mores Cookies

Yields: 24 cookies | Prep time: 15 mins | Cook time: 12-14 mins

Combining graham cracker crumbs, chocolate chunks, and mini marshmallows, s’mores cookies are a campfire-inspired treat.

All the flavors of a classic campfire treat, baked into a soft and gooey cookie.

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 cup (200g) brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 2 cups (240g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (100g) crushed graham crackers
• 1 cup (170g) chocolate chips
• 1 cup (70g) mini marshmallows

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cream butter and both sugars. Beat in the egg and vanilla.
3. In a separate bowl, whisk flour, baking soda, and salt. Add to wet mixture.
4. Stir in the graham cracker crumbs and chocolate chips.
5. Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Press a few mini marshmallows into the top of each cookie.
6. Bake for 12-14 minutes, until the cookies are golden and the marshmallows are toasted.

18. Toffee Pecan Cookies

Yields: 24 cookies | Prep time: 15 mins | Cook time: 10-12 mins

With a buttery base and crunchy toffee bits, these cookies are a flavor-packed treat. Pecans add a nutty balance.

Buttery, nutty, and with a delightful crunch from toffee bits and pecans.

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 cup (200g) brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups (210g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (150g) toffee bits
• 1 cup (120g) chopped pecans

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cream butter and both sugars. Beat in the egg and vanilla.
3. Whisk together flour, baking soda, and salt. Add to wet mixture.
4. Fold in the toffee bits and pecans.
5. Drop rounded tablespoons of dough onto a parchment-lined baking sheet.
6. Bake for 10-12 minutes, or until golden brown.

19. Pumpkin Spice Cookies

Yields: 24 cookies | Prep time: 20 mins | Cook time: 15-18 mins

Perfect for fall, these cookies are soft, warmly spiced, and slightly cakey.

Soft, cake-like cookies with the warm flavors of pumpkin and spices, often topped with a cream cheese frosting.

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar, packed
• 1 cup (245g) pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups (300g) all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cream butter and both sugars. Beat in the pumpkin, egg, and vanilla.
3. In a separate bowl, whisk together flour, baking soda, and spices. Add to the wet ingredients and mix until just combined.
4. Drop rounded tablespoons of the soft dough onto a parchment-lined baking sheet.
5. Bake for 15-18 minutes. The cookies will be soft and fluffy. Let cool completely before frosting.

20. Brownie Cookies

Yields: 24 cookies | Prep time: 15 mins | Cook time: 10-12 mins

These fudgy cookies combine the best of brownies and cookies.

Your stand mixer helps create a glossy, thick batter.

The best of both worlds: a rich, fudgy brownie in the form of a portable cookie.

Ingredients:

• 1 cup (226g) unsalted butter
• 1 cup (170g) bittersweet chocolate chips
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (120g) all-purpose flour
• 1/4 cup (21g) unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second increments, stirring until smooth. Let cool slightly.
3. Stir in the sugar, eggs, and vanilla.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet mixture and stir until just combined.
5. Drop rounded tablespoons of dough onto a parchment-lined baking sheet.
6. Bake for 10-12 minutes. The cookies will be soft and a bit shiny on top. Let cool completely on the baking sheet to firm up.

Tips for Getting the Most Out of Your Stand Mixer

• Chill Your Dough: For cookies that don’t spread too much and stay chewy, chilling the dough for 30 minutes can make a big difference.
• Double Batches with Ease: Your stand mixer can handle it! Just be sure not to overflow the bowl.
• Pre-Measure Dry Ingredients: Dumping everything in while the mixer is running can create uneven textures. Combine dry ingredients separately before adding them gradually.
• Start Slow: Always start your mixer at the lowest speed, especially when adding flour. This avoids a flour dust cloud.

Final Thoughts: Bake with Confidence

Your KitchenAid Stand Mixer isn’t just for show—it’s a reliable partner in the kitchen that makes baking cookies faster, more enjoyable, and more consistent.

With these recipes and tips, you’re set up for success whether you’re baking for a party, gifting homemade treats, or just indulging in a cozy afternoon of comfort food.

So go ahead—experiment, taste, and most importantly, enjoy the process.