Close-up of a chocolate chip cookie with a crumbly texture
Beige fabric texture swatch

How We Make a Keksi Cookie

Our cookies don’t just taste good—they hit like something straight out of your own kitchen (but better). We keep it simple with real, familiar ingredients, then do things our way behind the scenes so every bite actually sticks with you.
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an illustration of hands kneading dough

Quality ingredients

Most cookie companies use shortening — it's cheaper, and it's why mail-order dessert usually tastes like nothing. We use real butter. It also holds moisture better, so a cookie baked in Fort Worth still tastes like one by the time it hits your porch.
An illustration of hands mixing dough in a bowl

Ingredients You Can Pronounce

We’re not here for buzzwords. Just real, familiar ingredients you’d use at home—done the right way so every cookie tastes like it should.
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Balanced Approach

We aren't chasing "all-organic" trends, but we’re also not fans of junk. We avoid unnecessary fillers because real flavor doesn't need a lab.
An illustration of a keksi cookie

Made In-House. No Shortcuts.

Everything that goes into our cookies—the fillings, the frostings, all of it—is made in-house from scratch. No pre-made tubs. No cutting corners. Just doing it the right way because it actually makes a difference you can taste.

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Close-up of smooth, glossy chocolate frosting
An illustration of a hand holding a cookie
An illustration of a keksi loaf of bread that has been cut in half.
An illustration of a cookie broken up and filling coming out.
An illustration of a cookie.
An illustration of a keksi cookie with frosting
An illustrated stamp that says "High Quality Ingredients"
Close up of Peanut Butter Baking Chips

Not Everything's on the Label

Every flavor we make branches off one recipe — the one Jacque was baking for birthdays and church potlucks years before Keksi existed. Some branches went further than others. And a few things, like how we handle the dough to get the texture right, we keep close. Not to be mysterious. It's just part of what makes a Keksi cookie a Keksi cookie.

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