18 Delicious Savannah Smiles Recipes for Every Occasion

Welcome to a sweet journey through Savannah’s most beloved treats! Whether you’re planning a cozy family gathering, a festive holiday party, or simply craving something delightful, our collection of 18 Delicious Savannah Smiles Recipes has got you covered. From classic favorites to creative twists, each recipe promises to bring joy and flavor to every occasion. Let’s dive in and discover your next favorite dessert!

Classic Savannah Smiles Cookies

Oh, the joy of biting into a Classic Savannah Smiles Cookie takes me back to my first summer in Georgia, where the blend of lemon zest and powdered sugar became my go-to for lazy afternoons. These cookies, with their delicate balance of tangy and sweet, are a testament to the simple pleasures of baking.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon
• 1/2 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. Sift together the all-purpose flour, baking powder, and salt, then gradually add to the wet ingredients, mixing just until the dough comes together.
5. Fold in the zest of 1 lemon, ensuring it’s evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough and roll into balls, then place them 2 inches apart on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, dust the cookies generously with powdered sugar.

Unbelievably light and crumbly, these cookies melt in your mouth with a burst of lemon freshness. Serve them alongside a cup of Earl Grey tea for an afternoon treat that feels like a hug from the South.

Savannah Smiles Lemon Glaze Cookies

Nothing brings back memories of summer in Savannah quite like the zesty tang of these lemon glaze cookies. I remember my first bite at a local bakery, the perfect balance of sweet and tart, and I knew I had to recreate them at home. Now, it’s a staple in my kitchen, especially when I need a little sunshine on a cloudy day.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tablespoon pure vanilla extract
• 1 tablespoon lemon zest, finely grated
• 2 tablespoons fresh lemon juice
• 1 cup powdered sugar, for glaze
• 2 tablespoons whole milk, for glaze

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg, vanilla extract, lemon zest, and fresh lemon juice until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies.
6. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Tip: The cookies will continue to cook slightly on the baking sheet after removal from the oven.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar and whole milk until smooth. Tip: Adjust the consistency by adding more milk or powdered sugar as needed.
10. Drizzle the glaze over the cooled cookies and let set for about 15 minutes before serving.

These cookies are delightfully tender with a crisp edge, and the lemon glaze adds a refreshing brightness. Try serving them alongside a cup of Earl Grey tea for an elegant afternoon treat.

Chocolate Dipped Savannah Smiles

Yesterday, I found myself craving something sweet yet nostalgic, leading me to whip up a batch of Chocolate Dipped Savannah Smiles. These delightful treats remind me of summer picnics and the simple joy of sharing homemade cookies with friends.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1/2 cup dark chocolate chips, 70% cacao
• 1 tbsp coconut oil

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the unsalted butter, granulated sugar, and powdered sugar until light and fluffy, about 3 minutes.
3. Add the pure vanilla extract and fine sea salt to the butter mixture, mixing until fully incorporated.
4. Gradually fold in the sifted all-purpose flour until a soft dough forms. Tip: Avoid overmixing to ensure tender cookies.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Tip: The cookies will continue to set as they cool, so don’t overbake.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Tip: The coconut oil adds a subtle flavor and ensures a smooth, glossy finish.
9. Dip each cooled cookie halfway into the melted chocolate, then place on a parchment-lined tray to set, about 30 minutes.

Lightly crisp on the outside with a melt-in-your-mouth center, these Chocolate Dipped Savannah Smiles are a perfect blend of textures. Serve them alongside a glass of cold milk or as a sophisticated dessert at your next dinner party.

Savannah Smiles with Coconut Topping

Back when I first stumbled upon this recipe during a summer visit to Savannah, I was instantly captivated by its unique blend of flavors and textures. It’s a dish that reminds me of lazy afternoons and the joy of sharing good food with great company.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, cooled to room temperature
• 1/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/4 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sifted all-purpose flour and granulated sugar, whisking to ensure there are no lumps.
3. Add the clarified butter to the dry ingredients, mixing until the mixture resembles coarse crumbs.
4. Incorporate the lightly beaten eggs and pure vanilla extract into the mixture, stirring until a soft dough forms.
5. Fold in the unsweetened shredded coconut until evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the edges are lightly golden and the tops are just set.
8. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. Once completely cooled, dust the tops with powdered sugar using a fine mesh sieve.

Velvety soft with a slight crunch from the coconut, these treats are a delightful contrast of textures. Serve them alongside a cup of strong coffee for a truly indulgent experience, or pack them in a decorative box as a thoughtful homemade gift.

Gluten-Free Savannah Smiles

Wandering through Savannah’s historic district last summer, I stumbled upon a quaint bakery that introduced me to the most delightful gluten-free cookies I’ve ever tasted. Inspired by that memory, I’ve crafted a recipe for Gluten-Free Savannah Smiles that brings a touch of Southern charm to your kitchen.

Ingredients

• 1 1/2 cups almond flour, finely ground
• 1/4 cup coconut flour
• 1/2 cup clarified butter, cooled
• 1/2 cup organic cane sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, and sea salt until well combined.
3. In a separate bowl, cream together clarified butter and organic cane sugar until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs and pure vanilla extract to the butter mixture, mixing until fully incorporated.
5. Fold the dry ingredients into the wet ingredients, stirring until a cohesive dough forms. Tip: If the dough feels too sticky, chill it for 15 minutes for easier handling.
6. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will continue to set as they cool, so don’t overbake.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. While still warm, dust the cookies generously with powdered sugar. Tip: For a more intense flavor, dust them again once completely cooled.

Gluten-Free Savannah Smiles are wonderfully tender with a delicate crumb, offering a buttery richness balanced by the subtle sweetness of powdered sugar. Serve them alongside a cup of herbal tea for a cozy afternoon treat, or pack them in a decorative box as a heartfelt homemade gift.

Vegan Savannah Smiles Cookies

Delightfully crisp with a tender heart, these Vegan Savannah Smiles Cookies are my go-to when I crave something sweet yet simple. Inspired by a breezy afternoon in Savannah, where the scent of lemon and powdered sugar seemed to dance in the air, these cookies are a nod to Southern charm with a vegan twist.

Ingredients

• 1 cup unbleached all-purpose flour
• 1/2 cup almond flour
• 1/4 cup powdered sugar, plus more for dusting
• 1/2 cup coconut oil, solid
• 2 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1/2 tsp finely grated lemon zest
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, almond flour, powdered sugar, and sea salt until well combined.
3. Add the solid coconut oil, maple syrup, vanilla extract, and lemon zest to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Gently knead the dough in the bowl until it comes together into a smooth ball. If the dough is too crumbly, add a teaspoon of cold water at a time until it holds together.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-14 minutes, or until the edges are lightly golden. The cookies will still be soft but will firm up as they cool.
7. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
8. Once cooled, dust the cookies generously with powdered sugar for that classic Savannah Smiles look.

Out of the oven, these cookies are a delightful contrast of textures—crispy on the outside, tender on the inside, with a bright hint of lemon. Serve them alongside a cup of herbal tea or crumble them over dairy-free vanilla ice cream for an indulgent treat.

Savannah Smiles with Almond Flour

Venturing into the heart of Southern cuisine, I stumbled upon a gem that’s as delightful to make as it is to eat. Savannah Smiles with Almond Flour is my latest obsession, a recipe that combines the nutty richness of almond flour with the sweet, tangy embrace of lemon zest. It’s a dish that reminds me of sunny afternoons in Savannah, where every bite feels like a warm hug.

Ingredients

• 1 1/2 cups almond flour, finely sifted
• 1/2 cup clarified butter, cooled to room temperature
• 1/3 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp lemon zest, freshly grated
• 1/2 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour and granulated sugar until well combined.
3. Add the clarified butter to the dry ingredients, mixing until the mixture resembles coarse crumbs.
4. Incorporate the lightly beaten eggs, lemon zest, vanilla extract, and sea salt into the mixture, stirring until a cohesive dough forms. Tip: For a smoother dough, let it rest for 10 minutes before shaping.
5. Using a tablespoon, scoop the dough and roll into balls, then place them on the prepared baking sheet, spacing them 2 inches apart. Tip: Wet your hands slightly to prevent the dough from sticking.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheet halfway through for even browning.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Every bite of these Savannah Smiles offers a delicate crunch, giving way to a moist, lemony center that’s irresistibly fragrant. Serve them alongside a dollop of whipped cream and fresh berries for an elegant dessert, or enjoy them as they are with your afternoon tea.

Savannah Smiles and Cream Cheese Frosting

Venturing into the heart of Southern cuisine, I stumbled upon a dessert that instantly won me over with its simplicity and charm. Savannah Smiles, paired with a luscious cream cheese frosting, is a testament to the magic that happens when buttery cookies meet tangy sweetness. It’s a recipe that reminds me of lazy Sunday afternoons in my grandmother’s kitchen, where the smell of baking was the universal sign of love.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp fine sea salt
• 8 oz cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 tbsp heavy cream

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Mix in the pure vanilla extract until fully incorporated.
4. Sift in the all-purpose flour and fine sea salt, stirring just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 12-14 minutes, or until the edges are just beginning to turn golden. Tip: The cookies will continue to set as they cool, so it’s okay if they seem a bit soft in the center.
7. While the cookies cool, prepare the frosting by beating the room temperature cream cheese until smooth.
8. Gradually add the powdered sugar and heavy cream, beating until the frosting is creamy and spreadable. Tip: For a thinner frosting, add more cream a teaspoon at a time until desired consistency is reached.
9. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each one.

Mouthwateringly tender with a delicate crumb, these Savannah Smiles are the perfect balance of sweet and tangy. Serve them at your next gathering, or enjoy them as a decadent treat with your afternoon coffee—either way, they’re sure to disappear quickly.

Savannah Smiles with Raspberry Filling

Last summer, I stumbled upon a dessert that instantly became a staple at my family gatherings—Savannah Smiles with Raspberry Filling. It’s a delightful twist on the classic cookie, with a tangy raspberry center that perfectly balances the sweet, buttery dough.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract
• 1/2 tsp salt
• 1/2 cup raspberry jam, seedless
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until light and fluffy, about 3 minutes.
3. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until fully incorporated.
4. Gradually add the sifted all-purpose flour and salt to the wet ingredients, mixing until just combined to avoid overworking the dough.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
6. Using your thumb, make an indentation in the center of each dough ball and fill with 1/2 tsp of seedless raspberry jam.
7. Bake for 12-14 minutes, or until the edges are lightly golden but the centers remain soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly tender with a melt-in-your-mouth texture, these Savannah Smiles with Raspberry Filling are a dream. The raspberry jam adds a bright, fruity contrast that elevates the simple cookie into something extraordinary. Serve them alongside a cup of Earl Grey tea for an afternoon treat that feels both indulgent and refined.

Savannah Smiles with White Chocolate Drizzle

Afternoon cravings hit me hard today, and I remembered this delightful treat I whipped up last summer—perfect for those moments when you need a little sweetness in your life. It’s a twist on a classic that never fails to bring a smile, just like the sunny days in Savannah.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup white chocolate chips, melted
• 1 tbsp coconut oil

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. Sift together the all-purpose flour, baking powder, and fine sea salt in a separate bowl, then gradually add to the wet ingredients, mixing just until the dough comes together.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Flatten each ball slightly with the back of a spoon.
6. Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. While the cookies cool, melt the white chocolate chips with the coconut oil in a double boiler over low heat, stirring until smooth.
8. Drizzle the melted white chocolate over the cooled cookies using a fork or piping bag for a decorative touch.
9. Allow the chocolate to set at room temperature for about 30 minutes before serving.

Every bite of these cookies offers a delightful contrast between the crisp edges and the chewy center, with the white chocolate drizzle adding a luxurious sweetness. Serve them alongside a glass of cold milk or crumble over vanilla ice cream for an extra indulgent dessert.

Peanut Butter Savannah Smiles

Waking up to the aroma of peanut butter cookies baking in the oven is one of my favorite weekend rituals. Today, I’m sharing a twist on the classic with my Peanut Butter Savannah Smiles, a recipe that combines creamy peanut butter with a hint of vanilla and a sprinkle of sea salt for that perfect sweet and salty balance.

Ingredients

• 1 cup creamy peanut butter, preferably organic
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1/4 cup turbinado sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the peanut butter, granulated sugar, beaten egg, vanilla extract, and sea salt until the mixture is smooth and homogenous.
3. Using a tablespoon, scoop the dough and roll into 1-inch balls between your palms. Tip: For uniform cookies, use a cookie scoop.
4. Roll each ball in turbinado sugar until fully coated, then place on the prepared baking sheet, spacing them about 2 inches apart.
5. Using a fork, gently press each ball to flatten slightly, creating a crisscross pattern. Tip: Dip the fork in water between presses to prevent sticking.
6. Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Tip: The cookies will be soft when they come out but will firm up as they cool.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Savory with a melt-in-your-mouth texture, these Peanut Butter Savannah Smiles are irresistible when paired with a cold glass of milk or crumbled over vanilla ice cream for an indulgent dessert.

Savannah Smiles with a Hint of Cinnamon

Venturing into the heart of Southern cuisine, I stumbled upon a dessert that captures the essence of Savannah’s charm with a playful twist. The hint of cinnamon adds a warm, inviting layer that makes this dish unforgettable. It’s a recipe that holds a special place in my kitchen, especially during gatherings where laughter and sweetness fill the air.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, cooled to room temperature
• 1/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, ground cinnamon, and fine sea salt.
3. Add the clarified butter to the dry ingredients, mixing until the mixture resembles coarse crumbs.
4. Incorporate the lightly beaten pasture-raised eggs and pure vanilla extract into the mixture, stirring until a soft dough forms. Tip: Avoid overmixing to ensure a tender texture.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: The cookies will firm up as they cool, so don’t be tempted to overbake.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
8. While still warm, dust the cookies generously with powdered sugar. Tip: For an extra cinnamon kick, mix a pinch of cinnamon into the powdered sugar before dusting.

With each bite, these cookies offer a delightful contrast between the crisp exterior and the soft, buttery interior. The cinnamon’s warmth makes them perfect for pairing with a cup of spiced chai or serving as a sophisticated finish to a Southern-inspired meal.

Savannah Smiles with Orange Zest

Yesterday, as I was reminiscing about my trip to Savannah, I stumbled upon a recipe that brought back the warmth of Southern hospitality. It’s a delightful twist on a classic, infused with the bright, citrusy notes of orange zest that elevate it to something truly special.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup clarified butter, cooled
• 1/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp orange zest, finely grated
• 1/2 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sifted all-purpose flour and granulated sugar, whisking to aerate.
3. Add the clarified butter to the dry ingredients, mixing until the mixture resembles coarse crumbs.
4. Incorporate the lightly beaten pasture-raised eggs, orange zest, pure vanilla extract, and sea salt, stirring until a cohesive dough forms. Tip: For a more pronounced orange flavor, let the dough rest for 30 minutes before proceeding.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheet halfway through to ensure even baking.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For an extra zesty finish, sprinkle additional orange zest on top while still warm.

The texture of these cookies is perfectly tender with a slight crumble, while the orange zest adds a refreshing burst of flavor. Serve them alongside a cup of Earl Grey tea for an afternoon treat that’s sure to impress.

Savannah Smiles with Dark Chocolate Chips

Savannah Smiles with Dark Chocolate Chips are a delightful twist on the classic cookie, blending the tangy zest of lemon with the rich depth of dark chocolate. I stumbled upon this combination during a lazy Sunday baking spree, and now it’s a staple in my kitchen for those moments when only something sweet and slightly sophisticated will do.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp fresh lemon zest
• 1 tbsp fresh lemon juice
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup dark chocolate chips
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Stir in the fresh lemon zest and lemon juice, mixing until just combined.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Slowly add the dry ingredients to the wet mixture, mixing until a soft dough forms.
7. Fold in the dark chocolate chips until evenly distributed throughout the dough.
8. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
9. Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11. Once cooled, dust the cookies lightly with powdered sugar for a sweet finish.

Perfectly balanced between tart and sweet, these cookies offer a melt-in-your-mouth texture with bursts of dark chocolate. Serve them alongside a cup of Earl Grey tea for an afternoon treat that feels both indulgent and refined.

Savannah Smiles with Pecan Pieces

How many times have I found myself craving something sweet yet sophisticated, a dessert that whispers of Southern charm and crunch? That’s when I turn to these delightful cookies, a nod to Savannah’s elegance with a playful crunch of pecan pieces.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 cup pecan pieces, toasted

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for an effortless cleanup.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes on medium speed.
3. Gradually add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt to ensure even distribution of the leavening agents.
5. Slowly fold the dry ingredients into the wet mixture, being careful not to overmix, which can lead to tough cookies.
6. Gently stir in the toasted pecan pieces, distributing them evenly throughout the dough for that perfect crunch in every bite.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden but the centers remain soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.

Crunchy yet tender, these cookies are a symphony of textures, with the pecans adding a nutty depth that complements the buttery dough. Serve them alongside a glass of cold milk or crumble over vanilla ice cream for an indulgent twist.

Savannah Smiles with Maple Syrup Glaze

First off, let me tell you, there’s nothing quite like the joy of biting into a warm, sweet treat that reminds you of home. That’s exactly what these Savannah Smiles with Maple Syrup Glaze bring to the table—a little piece of Southern comfort that’s perfect for any occasion.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, at room temperature
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Stir in the vanilla extract and pure maple syrup until the mixture is homogenous.
5. Sift together the all-purpose flour, baking powder, and sea salt in a separate bowl.
6. Fold the dry ingredients into the wet mixture with a spatula until just combined, being careful not to overmix.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Savory yet sweet, these cookies have a delightful crunch on the outside with a soft, chewy center. Drizzle them with extra maple syrup for an indulgent twist or serve alongside a scoop of vanilla bean ice cream for a decadent dessert.

Savannah Smiles with a Vanilla Bean Twist

There’s something magical about combining the classic comfort of Savannah Smiles with the aromatic allure of vanilla bean. I stumbled upon this twist during a lazy Sunday baking spree, and now it’s a staple in my dessert repertoire. The vanilla bean elevates the simple lemon zest and powdered sugar cookie to something truly special.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 1 vanilla bean, seeds scraped
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 tablespoon lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and 1/2 cup powdered sugar until light and fluffy, about 3 minutes.
3. Split the vanilla bean lengthwise and scrape the seeds into the butter mixture, reserving the pod for another use.
4. Whisk together the all-purpose flour, cornstarch, and salt in a separate bowl, then gradually add to the butter mixture, mixing just until combined.
5. Fold in the lemon zest until evenly distributed throughout the dough.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 12-14 minutes, or until the edges are just beginning to turn golden.
8. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. Dust the cooled cookies generously with additional powdered sugar before serving.

Light and crumbly with a melt-in-your-mouth texture, these cookies are a delightful balance of sweet and citrusy. For an extra touch of elegance, serve them alongside a dollop of vanilla bean-infused whipped cream.

Savannah Smiles with Espresso Powder

Goodness, have I got a treat for you today! Picture this: a lazy Sunday morning, the sun just peeking through your curtains, and the rich aroma of espresso mingling with the sweet, buttery scent of cookies baking in the oven. That’s the magic of Savannah Smiles with Espresso Powder, a recipe that’s become a staple in my kitchen for its perfect balance of flavors and the joy it brings to anyone who takes a bite.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 3/4 cups all-purpose flour
• 2 tbsp espresso powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, beating well after each addition.
4. In a separate bowl, whisk together the all-purpose flour, espresso powder, baking powder, and salt.
5. Slowly incorporate the dry ingredients into the wet mixture, mixing until just combined to avoid overworking the dough.
6. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers should still be soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Once cooled, dust the cookies generously with powdered sugar for that classic Savannah Smiles look.

So, there you have it! These cookies are a dreamy combination of crisp edges and soft centers, with the espresso powder adding a depth of flavor that’s just irresistible. Serve them alongside a cup of strong coffee for the ultimate pairing, or pack them up as a sweet surprise for a friend. Either way, they’re sure to bring smiles all around.

Conclusion

From sweet to savory, our roundup of 18 Savannah Smiles recipes offers something for every occasion. Whether you’re planning a cozy family dinner or a festive gathering, these dishes are sure to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!