Ree Drummond Cookie Recipes You'll Want to Bake This Weekend

There's something about Ree Drummond's recipes that just feels like home. Whether you're a longtime fan of The Pioneer Woman or you just stumbled across one of her dishes, you know she has a gift for making food that's both impressive and completely approachable. I've been on a bit of a cookie kick lately, and two recipes have been on heavy rotation in my kitchen. If you're looking for something bake this weekend — whether it's for a holiday tray, a bake sale, or just because you deserve a treat — these are the ones make.

Red Velvet Crinkle Cookies

These cookies are basically everything I love about red velvet cake packed into a chewy, fudgy little bite. The powdered sugar coating gives them that gorgeous crinkle effect that makes them look like you spent way more time on them than you actually did. They total showstopper on a cookie platter, and the deep cocoa flavor with a hint of tanginess is just irresistible. I've brought these to several holiday parties and they disappear faster than anything else on the table.

• 1 box red velvet cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar, for rolling1/4 cup granulated sugar, for rolling

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, combine the red velvet cake mix, eggs, vegetable oil, and vanilla extract. Stir until a thick dough forms.
3. Cover the dough and refrigerate for at least 30 minutes — this makes it much easier to roll.
4. In a small bowl, mix together the powdered sugar and granulated sugarScoop out tablespoon-sized portions of dough and roll each one into a ball.
5. Roll eachough ball generously in the sugar mixture, making sure it's well coated on all sides.
6. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
7. Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly underdone — they'll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Saucepan Chocolate Cookies

If you're a serious chocolate lover, these saucepan cookies are going to become your new obsession. What I love most about this recipe is that it starts on the stovetop — melt everything together inaucepan, which means incredible depth of flavor and a fudgy texture that you can't get any other way. They're rich, dense, and intensely chocolatey. I made these on a rainy Tuesday afternoon and had to physically stop myself from eating half the batch before they even cooled. No regrets though honestly

/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
4 cup whole milk
• 1 teaspoon vanilla extract teaspoon salt
large egg, lightly beaten
• 1 1/2 cups all-purpose flour1/2 teaspoon baking soda
• 1/2 cupemisweet chocolate chips

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a medium saucepan over medium heat, melt the butter. Remove from heat and let it cool slightlyWhisk the granulated sugar, cocoa powder, milk, vanilla extract, and salt into the melted butter until smooth well combined.
3. Add the lightly beaten egg to the saucepan and whisk quickly until fully incorporated.
4. Stir in the flour and baking soda until just combined — don't overmix.
5. Fold in the chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10to 12 minutes, until the tops are set look slightly crackled.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Both of these recipes are the kind'll find yourself coming back to again and again. The red velvet crinkle cookies are perfect when you want something festive and eye-catching, while the saucepan chocolate cookies are your go-to whenever that deep chocolateaving hits. Either way, you really can't go wrong. Happy baking!