Aside from decorating, baking cookies is one of my favorite things to do during the holiday season. This year my 2 nieces are old enough to join in the fun! My only dilemma is selecting which cookies to bake. Check out these 5 fab cookie recipes to try this holiday season. Help me pick 2 recipes to bake!
Candy Cane Oreo Chocolate Chunk Cookies – Picky Palate
What You Will Need
- 1 stick/8 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 Cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 Cup all purpose Gold Medal Flour
- 1/2 teaspoon kosher salt
- 1/2 teaspooon baking soda
- 12 Candy Cane Oreo Cookies
- 1 1/2 Cups chocolate chunks
What You Will Do
- Preheat oven to 350 degrees F. and line your baking sheet with parchment or a silpat liner.
- Cream your butter and sugars into your stand mixer. Add your egg and vanilla beating to combine. Slowly add flour, salt and baking soda until combined then add your crushed Oreo Cookies and chocolate chunks. Scoop about 3 tablespoons of dough into each muffin top pan or 2 tablespoonfuls on cookie sheet. For muffin top pan bake for 15 minutes until golden or if baking on baking sheet, bake for 10-13 minutes, until golden.
- Let cookies cool for 10 minutes before transferring to cooling rack.
Makes 12 large cookies
Iced Eggnog Cookies – Hungry Girl por Vida
What You Will Need
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon freshly grated nutmeg (or ground)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons softened, unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup dairy eggnog, well shaken
for the glaze
- 1 cup confectioner’s sugar
- pinch of salt
- 1/8 teaspoon fresh grated nutmeg (or ground)
- 2 tablespoons eggnog
- 1 tablespoon unsalted butter, melted
What You Will Do
1. Preheat oven to 350F. Line 2 baking sheets with silicone liners or parchment, set aside.
2. In a medium bowl whisk together flour, nutmeg, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer or with electric beaters, cream butter and sugar until light and fluffy. Add egg, beat to combine and scrape bowl well. Add vanilla, beat to combine. Mix in flour and eggnog alternately, beginning and ending with flour, until just combined. Scrape down sides of bowl as needed.
4. Drop tablespoons of dough on cookie sheets about 1 1/2 inches apart-cookies will flatten slightly while baking, but still be domed. Bake sheets 1 at a time until cookies are puffed and slightly golden around the edges (9-12 minutes). Cool the cookies on sheets for 1 minute before transferring to a cooling rack.
To make the glaze: Whisk together all of the ingredients until combined. Add more confectioner’s sugar or eggnog to acheive the consistency you like. Spoon glaze over slightly warm cookies. Allow to set on wire rack until cool and glaze hardens slightly.
Ginger Molasses Cookies – Lisa Dupar and Company
What You Will Need
Cookies:
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1/3 cup molasses
- 1 tablespoon honey
- 1 1/2 teaspoons baking soda
- 1/4 cup hot water
- 1-1/2 teaspoons freshly grated ginger root
- 2-1/4 cups pastry flour
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/8 teaspoon finely ground black pepper
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup sugar
Filling:
- 1 cup cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1/2 tablespoon vanilla extract
What You Will Do
To make the cookies:
1. In the bowl of a standing kitchen mixer with the paddle attachment, whip the butter, brown sugar, and sugar at medium speed until creamy and smooth. Add the egg and whip at medium speed until smooth. Add the molasses, and continue to mix until smooth.
2. Dissolve the baking soda in the hot water and add to bowl along with the freshly grated ginger root. Scrape down the bowl and whip for 1 minute at medium speed.
3. In a separate bowl, sift together the pastry flour, cinnamon, powdered ginger, cloves, nutmeg, and pepper. Add the dry ingredients to the butter-molasses mixture and mix well, scraping down the bowl several times with a rubber spatula.
4. Scoop the cookies into 1-inch balls with a small ice cream scoop, and chill until ready to bake.
5. When ready to bake, preheat the oven to 350°F. In a small bowl, cinnamon and sugar until well mixed.
6. Remove cookie dough from refrigerator and roll the balls in cinnamon sugar, place onto parchment-lined sheet pans.
7.Bake until just barely done, about 7 to 8 minutes. They will be slightly cracked on top.
To make the filling:
1. In the bowl of a standing kitchen mixer with the whip attachment, whip cream cheese, powdered sugar, and vanilla until smooth. Set aside.
2. When the cookies are cool, turn half of the cookies upside down. Place 1 to 2 teaspoons of filling, in a large dot, at the center of each cookie. Place the other half of the cookies on top, creating little sandwiches.
Makes 25 to 30 small sandwich cookies
White Chocolate Cherry Shortbread Cookies – Better Homes & Gardens
What You Will Need
- 1/2 cup maraschino cherries, drained and finely chopped
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 cup cold butter
- 12 ounces white chocolate baking squares with cocoa butter, finely chopped
- 1/2 teaspoon almond extract
- 2 drops red food coloring (optional)
- 2 teaspoons shortening
- White nonpareils and/or red edible glitter (optional)
What You Will Do
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set.
Makes about 60 cookies.
Salted Caramel Corn Cookies – Authentic Suburban Gourmet
What You Will Need
- ½ cup Shortening, butter flavored
- 1 cup Sugar
- 1 Egg
- 1 tablespoon of Vanilla Extract
- ½ teaspoon of Salt
- ½ teaspoon of Baking Soda
- 1 ¼ cup of Flour
- 3 cups of Caramel Corn
What You Will Do
1.Using an electric mixer, cream together the shortening, sugar and salt. Add the egg and whip quickly.
2. Add the vanilla and baking soda until incorporated. Slowly add the flour until well mixed.
3. Remove the mixing bowl and gently mix in the caramel corn with a spoon being careful to over mix or break up the caramel corn. Stir until all caramel corn is covered.
4. Preheat your oven to 350 degrees. Using a cookie or ice cream scoop, make one inch balls and be careful to leave plenty of room between, since they will spread.
5. Cook for 9 minutes. Remove from oven and let sit for one minute, then remove with a spatula onto a wire rack to cool.
All of these cookies look delicious, don’t they? Which recipes are you going to try?
Leave a comment to vote for your favorite recipe!
Thanks for reading.
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