Browned Butter Banana

Cozy and comforting- the perfect treat to mark a new year or cheer you on a cold, gray day. Browned butter adds nutty notes to a familiar banana-bread inspired flavor while plump raisins add a pleasant but of chewy texture.

Strawberry Snickerdoodle

A sweet, pink variation on a classic. Freeze-dried strawberries bring the perfect marriage of sweet and tart to both cookie dough and it’s blanket of strawberry sugar on top.

Miso Walnut Chocolate Chip

If you (like me) are not typically a fan of walnuts in your cookies, these may convert you forever. Walnuts are glorified with a miso-brown sugar glaze before joining a chewy, deluxe chocolate chip cookie. A sophisticated, utterly irresistable cookie.

Carrot Cake

Just in time for spring, lightly spiced carrot cake reimagined as a soft cookies. Raisins, toasted pecans, and a cream cheese icing make these certain to delight cookie lovers of all ages, in any season.

*Nut free upon request

Lemon Blueberry

Two of our most popular flavors unite for our emerging tradition of blueberry bakes for May. Bright lemon and subtle, juicy blueberry complement each other so well, you may always want them together going forward.

Thai Iced Tea

My mom and sister will remember a particularly giggle-fueled evening involving Thai Iced Tea, so when I stumbled across a recipe for a cookie version I couldn’t pass it up. Sweet, subtle, and stunningly colored from the tea blended into the dough itself.

Cookie Lovers

Cookie Club turns 5!

What better way to celebrate than with the most cookie-ful cookie I could think of. Instead of chocolate chips, raisins or any of the usual mix-ins, we’re adding loads of cookie chunks (chocolate chip and oreo!) and topping it all off with sprinkles because every party deserves some colorful confetti.

Oatmeal Almond Craisin

Inspired by one of our cookie club member’s go to recipes and my own favorite oatmeal cookie add-ins, a (hopefully) less controversial version for all to enjoy. Classic oatmeal cookie base, a hint of cinnamon, tart dried cranberries for chew, and toasty almonds for crunch.

*Nut free upon request

Trix

I bought my husband a box of Trix as a joke and then played around with a cookie dough on a whim- we were shocked in the best way. All the flavor of the cereal in cookie form. Fruity cereal roughly ground, infused into butter, folded into flour, and making a third appearance as a rainbow cookie coating. So fun that I made them again for his birthday.

Cannoli

I think I owe my sister at least a dozen batches of cannoli at this point, but since those don’t ship, I’ve turned to cannoli cookies instead. Ricotta makes these extra soft and fluffy, hints of orange and cinnamon evoke the aroma of freshly fried shells, and mini chocolate chips are always a must.

Lamington

A tribute to the Australian dessert that delighted my best friend and I at Epcot’s Food & Wine festival a few years back. The best thumbprint cookies I’ve ever made, filled with raspberry jam and then dipped in melted chocolate and flaked coconut to match the coating on those delicious cake bites.

Cozy Cardamom

A tribute to one of the first cupcake flavors on our menu. Cardamom is fragrant, subtle, and perfectly suited to this time of year. It’s a staple in Scandinavian baking and, if you haven’t had it before, so well suited to a cozy afternoon curled up under a blanket.