If you want to warm up your oven faster, turn it on the broil setting first, which creates super intense heat. Then switch it to the regular bake setting before you put the cookies in.

For an alternative to vegetable oil, melt 1/2 cup (115 g) of butter. You can also substitute a different type of oil, like olive or canola oil. If you want a lower fat option, use 1⁄2 cup (120 ml) of applesauce instead of the oil.

Continue stirring until the ingredient is spread evenly throughout the batter. You can choose any mix-ins based on your taste preferences.

If you want to help your cookies bake more evenly, lay a piece of parchment paper over the baking sheet before you put the dough on top. You can use a spoon or a cookie scoop to transfer the dough onto the sheet.

If you made vanilla or another light-colored mix, the cookies will be a golden-brown color when they’re done. Use a kitchen timer or the clock app on your phone to keep track of the time.

If you leave the cookies on the baking sheet, the heat of the pan will continue to cook them and they could become overdone or burnt. After your cookies have cooled, you can decorate them or add toppings. Store any leftover cookies in an airtight container or resealable bag at room temperature for up to 2 weeks. If you want to keep them longer, place the container in the freezer for up to 3 months.

You can chop up a bar of white chocolate or use white chocolate chips. Take the butter out of the refrigerator 30 minutes beforehand if you want it to melt faster. Set it somewhere at room temperature to soften.

Let the cream cheese sit at room temperature for 20 to 30 minutes before you start baking in order to let it soften. For a lower-fat frosting, you can substitute 1 cup (225 g) of Neufchatel cheese for the cream cheese.

If you want to make colorful cookies, add 2 to 3 drops of food coloring to the icing and stir it until it’s blended with no streaks. To thicken up your frosting if necessary, you can add in more powdered sugar until it’s the consistency you like.

To make fancy decorations or designs, put the frosting into a piping bag and then pipe it onto the cookie in the pattern of your choice. Make sure the cookies are completely cooled before you begin frosting them. Otherwise, the icing will melt and run off. If you aren’t using the frosting right away, keep it in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.