11 Ohio Buckeye State Christmas Cookie Recipes With Great Lakes Influence

Buckeye Brownie Cookies

Buckeye Brownie Cookies are a delightful fusion of two beloved treats: rich, fudgy brownies and classic Buckeye candy with its creamy peanut butter filling. Coated in chocolate, these cookies offer a scrumptious burst of flavors that are perfect for holiday gatherings or any time you’re craving a sweet treat.

Ingredients	Quantity
Unsalted Butter	½ cup (1 stick)
Granulated Sugar	1 cup
Brown Sugar	½ cup
Eggs	2 large
Vanilla Extract	1 teaspoon
All-Purpose Flour	1 cup
Unsweetened Cocoa Powder	⅓ cup
Baking Powder	½ teaspoon
Salt	¼ teaspoon
Semi-Sweet Chocolate Chips	1 cup
Creamy Peanut Butter	¾ cup
Powdered Sugar	1 cup
Chocolate for Melting	1 cup (for drizzling)

Cooking Steps:

Preheat Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Melt Butter and Chocolates: In a medium-sized saucepan, melt the butter and semi-sweet chocolate chips together over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.
Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Then, pour in the melted chocolate mixture and mix until it’s completely incorporated.
Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add this dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Shape Cookies: Using a cookie scoop or your hands, scoop out a tablespoon of dough and roll it into a ball. Place the cookie dough balls on the prepared baking sheet, leaving space between each for spreading.
Bake: Bake in the preheated oven for about 10-12 minutes, or until the edges are set and the tops look slightly cracked. The center may look slightly underbaked – that’s okay!
Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Prepare Peanut Butter Filling: In a mixing bowl, combine the creamy peanut butter and powdered sugar until smooth and well blended.
Fill Cookies: Once the cookies are cool, take a small amount of the peanut butter mixture and flatten it into a disc. Place it on top of half of the cookies and then top with another cookie to create sandwiches.
Melt Chocolate for Drizzling: In a microwave-safe bowl, melt the chocolate for drizzling in the microwave in 30-second intervals, stirring in between until smooth.
Drizzle the Cookies: Use a fork to drizzle the melted chocolate over the filled cookies for a beautiful finishing touch.
Let Set and Enjoy: Allow the chocolate to set completely before serving. Enjoy your Buckeye Brownie Cookies with family and friends during the holiday season!

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Lake Erie Sand Tart Cookies

Lake Erie Sand Tart Cookies are a classic holiday treat that hails from Ohio, particularly around the Lake Erie region. These crisp, buttery cookies are rolled in powdered sugar and can be flavored with nuts or spices, making them a delightful addition to any festive cookie platter. With their melt-in-your-mouth texture and delicate sweetness, they are sure to be a hit during the holiday season.

Ingredients	Quantity
Unsalted Butter	1 cup (2 sticks)
Granulated Sugar	½ cup
Powdered Sugar	½ cup (for rolling)
Eggs	2 large
Vanilla Extract	1 teaspoon
All-Purpose Flour	2 cups
Baking Powder	1 teaspoon
Salt	¼ teaspoon
Chopped Nuts (optional)	½ cup
Ground Cinnamon (optional)	1 teaspoon

Cooking Steps:

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, and then add the vanilla extract. Continue mixing until everything is well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and, if desired, ground cinnamon.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you’re using chopped nuts, fold them into the dough at this point.
Shape Cookies: Using a teaspoon or cookie scoop, scoop out portions of dough and roll them into small balls. Place the dough balls onto the prepared baking sheets, spacing them a couple of inches apart.
Bake: Bake in the preheated oven for about 10-12 minutes, or until the cookies are lightly golden on the edges, being careful not to overbake.
Cool and Roll: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, roll them in powdered sugar to finish.
Serve: Enjoy your Lake Erie Sand Tart Cookies as a delightful treat for yourself or share them with family and friends during the holiday season!

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Ohio Maple Pecan Cookies

Ohio Maple Pecan Cookies are a delightful holiday treat that combines the rich flavors of maple syrup and crunchy pecans, creating a chewy and flavorful cookie. These cookies are perfect for gift-giving or enjoying at festive gatherings, and they embody the warmth and sweetness of the holiday season in Ohio.

Ingredients	Quantity
Unsalted Butter	½ cup (1 stick)
Granulated Sugar	1 cup
Brown Sugar	½ cup
Maple Syrup	¼ cup
Eggs	1 large
Vanilla Extract	1 teaspoon
All-Purpose Flour	2 cups
Baking Soda	1 teaspoon
Salt	¼ teaspoon
Chopped Pecans	1 cup

Cooking Steps:

Preheat Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
Add Maple Syrup and Eggs: Mix in the maple syrup and then beat in the egg until fully incorporated. Follow with the vanilla extract and continue mixing until combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well blended.
Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the chopped pecans until they are evenly distributed throughout the dough.
Scoop Dough: Using a tablespoon or cookie scoop, portion out the cookie dough onto the prepared baking sheets. Leave a couple of inches between each dough ball to allow for spreading while baking.
Bake Cookies: Place the baking sheets in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden and the centers are set.
Cool Cookies: Once baked, take the cookies out of the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer the cookies to a wire rack to cool completely.
Serve and Enjoy: Once cooled, serve the Ohio Maple Pecan Cookies to your family and friends, or store them in an airtight container to keep them fresh for later enjoyment!

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Cincinnati Chili Cookies

Cincinnati Chili Cookies are a unique and adventurous holiday treat that blends the beloved flavors of Cincinnati-style chili into a cookie form.

These cookies bring together hints of cocoa and spices, creating a savory-sweet flavor profile that’s perfect for those looking to break away from traditional holiday sweets.

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Buckeye Peanut Butter Blossoms

Buckeye Peanut Butter Blossoms are a festive twist on the classic peanut butter cookie, combining the irresistible flavors of peanut butter and chocolate. These delightful treats are inspired by the famous Buckeye candy from Ohio, featuring a chewy peanut butter cookie base topped with a melty chocolate kiss. Perfect for holiday gatherings, they are sure to satisfy your sweet tooth while celebrating Ohio’s culinary heritage.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Baking soda	1 tsp
Salt	¼ tsp
Unsalted butter (softened)	½ cup (1 stick)
Creamy peanut butter	½ cup
Granulated sugar	½ cup
Brown sugar	½ cup
Egg	1
Vanilla extract	1 tsp
Granulated sugar (for rolling)	¼ cup
Hershey’s chocolate kisses	24 pieces

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and guarantee even baking.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This guarantees that the leavening agent is evenly distributed throughout the flour.
In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed to cream the ingredients together until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture. Beat until well combined, scraping down the sides of the bowl as necessary.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want to maintain a tender cookie texture.
Once the dough is ready, use a tablespoon or cookie scoop to portion out the cookie dough. Roll each portion into a ball and then roll it in granulated sugar to coat.
Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. The centers might look slightly underbaked; this is perfect as they will continue to firm up as they cool.
Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. The cookies may crack slightly, which is normal.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, serve the Buckeye Peanut Butter Blossoms at your holiday gatherings and enjoy the delightful combination of peanut butter and chocolate flavors!

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Great Lakes Cranberry Oatmeal Cookies

Great Lakes Cranberry Oatmeal Cookies are a delightful and chewy treat that combines the hearty goodness of oats with the tart sweetness of cranberries. These cookies are perfect for the holiday season, adding a festive touch to any cookie platter while providing a unique flavor profile that celebrates the bounty of the Great Lakes region. With their chewy texture and bursts of cranberry flavor, they are sure to be a hit among friends and family.

Ingredients	Quantity
Rolled oats	1 ½ cups
All-purpose flour	1 cup
Baking soda	1 tsp
Ground cinnamon	1 tsp
Salt	¼ tsp
Unsalted butter (softened)	½ cup (1 stick)
Granulated sugar	½ cup
Brown sugar	½ cup
Egg	1
Vanilla extract	1 tsp
Dried cranberries	1 cup
Chopped walnuts (optional)	½ cup

Instructions:

Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Mix well to guarantee the dry ingredients are fully integrated.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
Beat in the egg and vanilla extract to the butter and sugar mixture until well combined, scraping down the sides of the bowl as necessary.
Gradually add the dry oat mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to guarantee the cookies remain tender.
Fold in the dried cranberries and chopped walnuts (if using) to evenly distribute them throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
Bake in the preheated oven for 10-12 minutes or until the cookies are lightly golden around the edges. The centers may appear slightly soft; this is fine, as they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Great Lakes Cranberry Oatmeal Cookies!

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Amish Sugar Cookies

Amish Sugar Cookies are a classic, soft, and buttery cookie that’s perfect for any holiday or special occasion. Known for their light texture and delicate sweetness, these cookies can be decorated with icing or enjoyed plain. Their simplicity allows them to be a favorite among cookie lovers, making them a wonderful addition to your Christmas cookie lineup.

Ingredients	Quantity
All-purpose flour	2 ¾ cups
Baking powder	2 tsp
Baking soda	½ tsp
Salt	½ tsp
Unsalted butter	1 cup (2 sticks, softened)
Granulated sugar	1 ½ cups
Egg	1
Vanilla extract	2 tsp
Milk	2 tbsp
Powdered sugar (for icing, optional)	2 cups
Milk (for icing, optional)	2-3 tbsp
Food coloring (optional)	For decoration

Instructions:

Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will guarantee that the leavening agents are evenly distributed throughout the flour.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, around 3-5 minutes.
Add the egg, vanilla extract, and milk to the butter-sugar mixture. Beat the mixture on low until everything is well combined, scraping down the sides of the bowl as needed.
Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined, careful not to overmix. The dough should be soft and slightly sticky.
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The tops should be set but may appear slightly underbaked in the center.
Remove the cookies from the oven and let them cool on the cookie sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
If you wish to decorate the cookies, combine the powdered sugar and enough milk to make a soft icing. Add food coloring if desired, then drizzle or spread the icing on the cooled cookies. Allow the icing to set before serving.

Enjoy your delightful Amish Sugar Cookies as a sweet treat this holiday season!

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Buckeye State Snickerdoodles

Buckeye State Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, capturing the essence of Ohio’s famous Buckeye candy. These cookies are soft and chewy, rolled in a cinnamon-sugar coating for a perfect balance of sweetness and spice. They make a wonderful treat for the holiday season or any gathering, embodying the warm, comforting spirit of Ohio.

Ingredients	Quantity
All-purpose flour	2 ¾ cups
Baking soda	1 tsp
Cream of tartar	2 tsp
Salt	½ tsp
Unsalted butter	1 cup (2 sticks, softened)
Granulated sugar	1 ½ cups
Brown sugar	½ cup
Eggs	2 large
Vanilla extract	2 tsp
Ground cinnamon	2 tbsp
Granulated sugar (for rolling)	¼ cup
Extra ground cinnamon (for rolling)	1 tbsp

Instructions:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee easy removal of the cookies.
In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. This mixture will be the dry ingredients for your cookies.
In a large bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together on medium speed. Beat until the mixture is light and fluffy, which should take about 3-5 minutes.
Add the eggs and vanilla extract to the butter-sugar mixture. Mix on low speed until all ingredients are combined, scraping down the sides of the bowl as necessary.
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix. The dough should be soft and slightly sticky.
In a small bowl, combine the granulated sugar and ground cinnamon for rolling the cookies.
Using a tablespoon or a cookie scoop, portion out the dough and roll each piece into a ball. Then, roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops are set. The cookies may still look a bit soft in the center.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Afterward, transfer the cookies to a wire rack to cool completely.

Enjoy your Buckeye State Snickerdoodles for a taste of Ohio traditions mingled with a beloved classic!

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Cleveland-inspired Chocolate Chip Cookies

Cleveland-inspired Chocolate Chip Cookies are a beloved twist on the traditional chocolate chip cookie, reflecting the rich culinary heritage and flavors of Cleveland, Ohio. These cookies are warm, gooey, and filled with melty chocolate chunks, promising to evoke the comforting feel of home while celebrating the city’s thriving food scene. Perfect for sharing with family and friends during the holiday season or any time of year, these cookies are sure to become a favorite.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 tsp
Salt	½ tsp
Unsalted butter (softened)	1 cup (2 sticks)
Granulated sugar	¾ cup
Brown sugar	¾ cup
Vanilla extract	2 tsp
Eggs	2 large
Semi-sweet chocolate chips	2 cups
Chopped walnuts (optional)	1 cup

Instructions:

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper for easy removal of the cookies.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to create the dry ingredient mixture.
In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs and vanilla extract to the butter-sugar mixture. Mix on low speed until the ingredients are well incorporated, scraping down the sides of the bowl as needed.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until combined. Be careful not to overmix; it’s okay if there are some streaks of flour remaining.
Fold in the semi-sweet chocolate chips and chopped walnuts (if using) with a spatula, ensuring an even distribution throughout the dough.
Using a tablespoon or a cookie scoop, portion out the dough and place the rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers look set. The cookies will continue to firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Enjoy your delicious Cleveland-inspired Chocolate Chip Cookies with a glass of milk or your favorite hot beverage!

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Midwest Pumpkin Spice Cookies

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Baking powder	1 tsp
Salt	½ tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground cloves	¼ tsp
Unsalted butter (softened)	½ cup (1 stick)
Granulated sugar	1 cup
Brown sugar (packed)	½ cup
Eggs	1 large
Pumpkin puree	1 cup
Vanilla extract	1 tsp
Optional: chocolate chips	½ cup

Instructions:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. Set aside.
In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture. Mix on low speed until all ingredients are fully incorporated and the mixture is smooth.
Gradually add the dry ingredient mixture to the wet ingredients. Mix slowly until just combined, being careful not to overmix. If desired, fold in the chocolate chips with a spatula for added sweetness and texture.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies appear set in the center. The cookies will firm up as they cool, so be careful not to overbake.
Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.

Enjoy these Midwest Pumpkin Spice Cookies with a warm cup of cider or a cozy beverage of your choice!

Frosted Ohio State Sugar Cookies

Frosted Ohio State Sugar Cookies are a festive and delicious treat that embodies the spirit of the Buckeye State. These soft, buttery cookies are easy to decorate, making them perfect for Christmas gatherings or tailgate parties. With their sweet vanilla flavor and colorful frosting, these cookies are sure to be a hit among friends and family.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking powder	1 tsp
Salt	½ tsp
Unsalted butter (softened)	1 cup (2 sticks)
Granulated sugar	1 ½ cups
Eggs	2 large
Vanilla extract	1 tsp
Powdered sugar	3 cups
Milk	2-4 tbsp
Food coloring (optional)	Your choice

Instructions:

Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent the cookies from sticking.
In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until well blended and set aside.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer on medium speed. Beat the mixture until it becomes light and fluffy, about 3-5 minutes.
Add the eggs and vanilla extract to the butter-sugar mixture. Mix on low to medium speed until the eggs are fully incorporated and the mixture is smooth.
Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until the dough just comes together. Be careful not to overmix.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are lightly golden and the centers look set. Keep in mind that the cookies may continue to cook slightly even after being removed from the oven.
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the frosting. In a medium bowl, combine the powdered sugar and enough milk to achieve your desired consistency. If you want to add color, incorporate food coloring at this stage until the desired hue is achieved.
Once the cookies have cooled completely, spread a generous layer of frosting on top of each cookie, using a spatula or a piping bag for decorating.
Optionally, you can add sprinkles or other decorations on top of the frosting if desired.