Cookie sales yet to crumble

Though many consumers are curbing their sweet tooth in favour of healthier fare, the cookie still hasn’t crumbled in the retail and foodservice market. According to Nielsen research, as reported in Western Grocer magazine earlier in 2016, the cookie category was up 3% in sales and 2% in units, valued at approximately $700 million. So what makes consumers gobble these goodies up?

Big name brands and smaller imported labels are taking clean eating trends to heart, leading to simpler and shorter ingredient lists. Instead of stripping good-tasting ingredients, cookie manufacturers are looking for good-for-you modifications, such as going non-GMO, removing artificial colours, flavours and preservatives, and focusing on ingredients you’d find in the standard household pantry.

Capitalizing on this trend, try adding these cookie recipes into your rotation:

Classic Peanut Butter Cookies

Classic Peanut Butter Cookies – Including ingredients that all dessert lovers know, this cookie brings back childhood memories, capitalizing on nostalgia to create sweet success.


Biscotti with Peanuts, White Chocolate, Dried Apricots and Cranberries

Biscotti with Peanuts, White Chocolate, Dried Apricots and Cranberries – Imported cookies have seen much success, and this riff on the Italian snack is no different. The combination of white chocolate with dried fruits lends this treat to not only dessert, but also snacking with a coffee.


Chocolatey Peanut Raspberry Rugelach

Peanutty Chocolate Raspberry Rugelach – With little added white sugar, these cookies get their sweetness from seedless raspberry jam for a twist on the PB&J pairing.