We’ll take a baker’s dozen, please.

I come from a long line of baking-crazed ladies who take any chance they get to whip up something to satisfy a sweet tooth. Whether that be a cake, pie, or the treat of choice for my family—the humble yet oh-so-versatile cookie.

Every year around the holidays we’d kick our baking up a notch as we prepared for our annual holiday bake-off. We’d dust off long-forgotten family recipes to bring them back to life or scour cookbooks for recipes that would wow our taste testers (all the non-bakers in the family). And every year one winner was crowned and got to hold the title of Best Baker until the next year’s bake-off began.

This recipe was one of those winners—a combination of classic deliciousness with a secret ingredient inside that leaves anyone who tastes them begging for more. Unfortunately, it wasn’t my winning recipe (fingers crossed this is my year!) but that doesn’t stop me from whipping them up every chance that I get.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip: Make your dough, roll it into balls, and freeze them until you’re ready to bake. That way you can make as many—or as few—cookies as you want right when you want them.

Recipe and image courtesy of Cooking Panda.