Award-winning cookie recipes

Award-winning cookie recipes

The Gold Medal Flour Cookie Contest celebrates the best in home baking. It’s held exclusively at the Minnesota State Fair and 20 other fairs across the country.

Raspberry Berets

Cookie Shells:

1 cup butter, unsalted, softened (2 sticks)

1/2 cup sugar

1/2 cup confectioner’s sugar

1 egg

1 1/2 teaspoons vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cups Gold Medal All-Purpose Flour


1 to 1 1/4 cups seedless raspberry jam (about 20 oz), divided

1/2 cup butter, unsalted, softened (1 stick)

3 cups confectioner’s sugar

1 pinch salt

1 teaspoon vanilla

48 fresh raspberries (about 1 pint) or 48 raspberry gummy candies

Preheat oven to 350 degrees F. Prepare the cookie shells. In large bowl, cream butter, sugar, and confectioner’s sugar until light. Beat in egg and vanilla. Add soda, salt, and flour. Mix on low speed until incorporated. Roll dough into 48 balls, about 1 inch in diameter. (Tip: Use wet hands to prevent sticking.) Press a ball into each cup of a mini muffin pan, pushing dough up sides of each cup and creating a small depression in the middle. (Tip: use greased or lined tins or a silicone nonstick mini muffin pan). Bake 11 minutes or until golden. Remove from oven. While warm, re-press the indentations with the bottom of a wood spoon handle (or whatever works) to make shells to hold the toppings. Once shells cool, divide 1 cup of the raspberry jam among the 48 shells. Mix the frosting: Beat remaining 1/4 cup jam, the butter, confectioner’s sugar, salt, and vanilla until smooth. Generously pipe or spread on top of the jam of each cookie cup. Top each with a fresh raspberries if serving immediately or soon. If making ahead and freezing, raspberry gummies work great as a fresh raspberry substitute. Makes 48.

Oatmeal Sliders

1/2 cup unsalted butter, softened

1/2 cup cookie butter (creamy)

1 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup Gold Medal all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 cup quick cooking oats


3 tablespoons unsalted butter, softened

1/2 cup cookie butter (creamy)

1 cup confectioners’ sugar

1/2 teaspoon vanilla

2 1/2 tablespoons heavy whipping cream

Line cookie sheets with parchment paper. In a large bowl with electric mixer (or stand up mixer with the paddle attachment) cream together butter and cookie butter until light and fluffy, about 2 minutes. Gradually add brown sugar and vanilla, mixing until well combined. Add egg and beat well. In another bowl, combine Gold Medal Flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to the creamed mixture. Stir. Add oatmeal, mixing until well combined. Refrigerate 1 hour or more. Preheat oven to 350 degrees F. Roll heaping teaspoons of dough into 1-inch balls. Place onto parchment-lined baking sheet 2 inches apart. Bake 9-10 minutes, or until cookies are light brown on edges. Allow cookies to cool on pan for 5 minutes before moving them to a wire rack to cool completely. For the filling, cream together butter, cookie butter. Gradually add in confectioners’ sugar, mixing until creamy and thoroughly combined. Add cream and vanilla; beat 1 minute. Spread or pipe filling onto half of the cooled cookies. Top with the other half to form sandwiches. Makes 26 sandwich cookies.

These sound (and look) delicious! Thanks for the recipe! I’m considering giving it a shot =) I love the cookies. I’ll definitely make these because it’s so easy to make and it sure is delicious to eat.