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Can you believe it's been more than a year since the implementation of the lockdown? With nothing much to do at home (after decluttering or starting your own home based business), many people are keeping busy by re-creating recipes or even making their own recipes at home.

And if you're planning to start baking, better start with cookies first.

Chocolate chip cookie is probably the most popular cookie you can try to make but there are other classic cookie recipes you should try.

GMA Lifestyle lists down three classic cookie recipes from Diana Rattray, a recipe developer and cookbok author.

Photo by: Diana Rattray

1. Snickerdoodles

Snickerdoodle cookies are similar to a sugar cookie, but instead of baking powder, cream tartar and baking soda are used.

What you'll need:

For the cinnamon sugar coating:
4 tablespoon sugar
1 tablespoon ground cinnamon

For the cookies:
2 3/4 (340 grams) all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon of salt
1 cup (226 grams) unsalted butter, softened
1 1/2 cups (297 grams) of sugar
2 large eggs
2 teaspoons vanilla extract

Preheat the oven to 375 F (190 C) and grab two ungreased or parchment paper-lined baking sheets. Combine the 4 tablespoons of sugar and 1 tablespoon of cinnamon in a small bowl; stir to blend. Set aside.

Combine the flour, cream of tartar, baking soda, and salt in a bowl; mix the dry ingredients with a spoon or whisk until thoroughly blended; set aside. Beat the butter and 1 1/2 cups of sugar together in a mixing bowl with an electric mixer, for about one to two minutes, until smooth. Add the eggs and vanilla and beat until well blended. Add the dry ingredients and stir until combined.

Shape the dough into small balls about 1 inch in diameter (about 1 tablespoon) and roll them in the cinnamon-sugar mixture. Arrange the cookie dough balls on the baking sheets. Bake the snickerdoodles in batches for about eight or nine minutes for soft cookies, or about 11 minutes for firmer, crisper cookies.

The recipe makes about four dozen cookies.

Photo by: Diana Rattray

2. Peanut butter cookies

Peanut butter cookies are easy to make and only require a few ingredients. The cookie originated in the United States way back in the 1910s. These classic peanut butter cookies are complete crowd pleasers.

What you'll need:

2 cups (9 ounces) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter
3/4 cup peanut butter (smooth or chunky)
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract

In a bowl, stir together the flour, baking soda, baking powder, and salt. In another bowl, beat together the butter, peanut butter, granulated sugar, and brown sugar for a few minutes until light and fluffy. Beat in the eggs and vanilla until well combined. Gradually beat in the flour mixture just until combined.

Wrap the dough in plastic wrap and refrigerate until chilled, at least an hour or overnight. Preheat the oven to 375 F (190 C) and grease two large baking sheets. Roll tablespoon- sized balls of dough with your hands and place about 3 inches apart on the baking sheets.

Using a dinner fork dipped in flour, lightly press the cookies, flattening a bit and forming a criss-cross pattern on each cookie. Bake until golden brown, about nine to 11 minutes, rotating the pans halfway through baking.

Photo by: Diana Rattray

3. Lemon cream cheese cookies

These lemon cookies have a refreshing flavor and finish, topped with citrus icing. The cream cheese gives these cookies great flavor and texture. This cookie is a classic for a reason!

What you'll need:

For the cookies:
2 cups (9 ounces) all-purpose flour
1 teaspoon baking powder
1 stick (4 ounces) salted butter, softened
4 ounces (1/2 block) cream cheese, room temperature
1 1/4 cups granulated sugar plus more for flattening cookies
1 large egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon lemon extract

For the icing:
1 1/2 cups confectioners' sugar
3 tablespoons fresh lemon juice
2 to 3 teaspoons lemon zest, plus more for garnish

Making the cookies
Preheat the oven to 350 F (180 C). Line 2 baking sheets with parchment paper or silicone baking mats. In a medium bowl, combine the flour with the baking powder. Set aside.

In a large mixing bowl with an electric mixer, beat the butter and cream cheese until light, about one minute. Add the sugar and beat for about three minutes, until light and fluffy. Beat in the egg and the lemon zest. Stir in the flour mixture, the lemon juice, and lemon extract. Beat until well blended.

Using a small cookie scoop or tablespoon. drop the cookie dough onto the prepared baking sheets. Coat the bottom of a glass with sugar and flatten each cookie mound just slightly. Bake for 10 to 12 minutes, until the bottoms are lightly browned.

Making the icing
While the cookies are baking, make the icing. In a bowl, combine the confectioners' sugar, lemon juice, and 2 to 3 teaspoons lemon zest (to taste). Stir until well blended.

Place the cookies on racks to cool slightly. Drizzle each cookie with a scant teaspoon of lemon zest if desired.

For more recipes, head to GMA's Lifestyle page.

If you don't feel like baking, check out these online dessert shops: