Classic Gingerbread Cookies
Classic Gingerbread Cookies are a festive holiday treat that fill your kitchen with the warm and spicy aroma of ginger, cinnamon, and molasses. These beautifully decorated cookies are perfect for sharing with family and friends or leaving out for Santa on Christmas Eve. Let’s dive into a simple recipe that will help you create these delightful treats.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 3 ¼ cups |
| Baking soda | 1 teaspoon |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (1 stick) |
| Brown sugar | ¾ cup, packed |
| Molasses | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined. Set aside.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the unsalted butter and packed brown sugar together with an electric mixer on medium speed until light and fluffy.
4. Add Wet Ingredients:
Mix in the molasses, egg, and vanilla extract until fully incorporated and smooth.
5. Combine Mixtures:
Gradually add the dry ingredients to the wet mixture. Mix on low speed until fully combined and a dough forms.
6. Chill the Dough:
Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This helps the flavors meld and makes the dough easier to roll out.
7. Roll Out Dough:
Lightly flour a clean surface and roll out the chilled dough to about ¼ inch thickness. Use cookie cutters to cut out gingerbread shapes.
8. Bake Cookies:
Place the cut-out cookies on the prepared baking sheets and bake in the preheated oven for 8-10 minutes or until the edges are firm and the centers look slightly soft.
9. Cool:
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
10. Decorate:
Once cooled, you can decorate your gingerbread cookies with icing, sprinkles, or candies as desired.
Enjoy your homemade Classic Gingerbread Cookies, and happy baking!
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Buttery Sugar Cookies
Buttery Sugar Cookies are a classic holiday treat that are known for their deliciously tender texture and sweet, buttery flavor. Perfect for decorating with icing or sprinkles, these cookies can also be enjoyed plain or with your favorite festive toppings. They are an ideal cookie for any holiday gathering and can even be made into fun shapes with cookie cutters.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 ½ cups |
| Egg | 1 large |
| Vanilla extract | 2 teaspoons |
| Almond extract | ½ teaspoon (optional) |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well mixed. Set aside.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy.
4. Add Egg and Extracts:
Beat in the egg, vanilla extract, and almond extract (if using) until well combined and smooth.
5. Combine Mixtures:
Gradually add the dry ingredients to the butter mixture. Mix on low speed until just combined and a dough forms.
6. Chill the Dough:
Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for about 30 minutes. This helps the dough firm up and makes it easier to roll out.
7. Roll Out Dough:
On a lightly floured surface, roll out one portion of the chilled dough to about ¼ inch thickness. Use cookie cutters to cut out your desired shapes.
8. Bake Cookies:
Place the cut-out cookies on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes or until the edges are just lightly golden and the centers are set.
9. Cool:
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Decorate:
Once cool, you can decorate the sugar cookies with your favorite icing, sprinkles, or enjoy them as they are!
Enjoy your delightful Buttery Sugar Cookies!
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Chocolate Peppermint Bark Cookies
Chocolate Peppermint Bark Cookies are a festive twist on the classic cookie, combining rich chocolate flavor with refreshing peppermint for the perfect holiday treat. These cookies are sure to delight your family and friends with their chewy texture and delicious topping of chocolate and crushed peppermint candies, making them a wonderful addition to any holiday cookie platter.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Cocoa powder | ½ cup |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | ½ teaspoon |
| Semisweet chocolate chips | 1 cup |
| Crushed peppermint candies | ½ cup |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars:
In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy.
4. Add Egg and Extracts:
Beat in the egg, vanilla extract, and peppermint extract until well combined.
5. Combine Mixtures:
Gradually add the dry ingredient mixture to the butter mixture. Mix on low speed until just combined and a smooth dough forms.
6. Add Chocolate Chips:
Stir in the semisweet chocolate chips until evenly distributed throughout the dough.
7. Scoop Dough:
Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Cool:
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
10. Decorate:
Once the cookies are cool, melt additional chocolate if desired and drizzle it over the cookies. Sprinkle crushed peppermint candies on top for added holiday flair.
Enjoy your delightful Chocolate Peppermint Bark Cookies!
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Snickerdoodle Christmas Cookies
Snickerdoodle Christmas Cookies are a classic holiday treat known for their soft and chewy texture paired with a delightful cinnamon sugar coating. These cookies have a warm, buttery flavor that perfectly complements the festive spices, making them a favorite among both kids and adults during the holiday season. With their whimsical name and irresistible taste, Snickerdoodles are sure to bring joy to your holiday gatherings.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Baking soda | 2 teaspoons |
| Cream of tartar | 2 teaspoons |
| Salt | ½ teaspoon |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 ½ cups |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 2 teaspoons |
| Ground cinnamon | 3 tablespoons |
| Granulated sugar (for coating) | ¼ cup |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set aside the dry mixture.
3. Cream Butter and Sugars:
In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
5. Combine Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a smooth dough forms.
6. Prepare Cinnamon Sugar:
In a small bowl, combine the ground cinnamon and ¼ cup of granulated sugar to create the cinnamon sugar coating.
7. Scoop and Coat Dough:
Using a cookie scoop or tablespoon, portion out the dough and roll each ball in the cinnamon sugar mixture until evenly coated.
8. Arrange on Baking Sheets:
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake Cookies:
Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers are slightly puffed.
10. Cool:
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your festive Snickerdoodle Christmas Cookies!
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Cranberry Oatmeal Cookies
Cranberry Oatmeal Cookies are a delightful holiday treat that combines the heartiness of oats with the tartness of dried cranberries for a chewy and flavorful cookie. These cookies are not only delicious but also provide a festive pop of color, making them perfect for sharing during the holiday season. With their wholesome ingredients and the perfect balance of sweet and tart, these cookies are sure to become a favorite at your holiday gatherings.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 2 cups |
| All-purpose flour | 1 ½ cups |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Dried cranberries | 1 cup |
| Chopped nuts (optional) | ½ cup |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set this mixture aside.
3. Cream Butter and Sugars:
In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar together on medium speed until smooth and fluffy.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
5. Combine Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients, stirring with a wooden spoon until just incorporated.
6. Fold in Cranberries and Oats:
Gently fold in the rolled oats and dried cranberries (and chopped nuts if using) until evenly distributed throughout the dough.
7. Scoop and Shape Dough:
Using a cookie scoop or tablespoon, portion out the dough and shape into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake Cookies:
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers look set.
9. Cool:
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Cranberry Oatmeal Cookies!
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Eggnog Sugar Cookies
Eggnog Sugar Cookies are a festive twist on classic sugar cookies, embodying the rich and creamy flavors of traditional eggnog. With a hint of nutmeg and a soft, chewy texture, these cookies are perfect for holiday gatherings and cookie exchanges. Topped with a sweet eggnog glaze, they delight both the eyes and the taste buds, making them a perfect seasonal treat.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking powder | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 1 large |
| Eggnog | ½ cup |
| Vanilla extract | 1 teaspoon |
| Powdered sugar (for glaze) | 1 cup |
| Extra eggnog (for glaze) | 2-3 tablespoons |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and salt. Set aside.
3. Cream Butter and Sugars:
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy.
4. Add Eggs and Eggnog:
Beat in the egg until well combined, then stir in the eggnog and vanilla extract until smooth.
5. Combine Mixtures:
Gradually add the dry ingredient mixture to the wet mixture, stirring with a wooden spoon until just incorporated.
6. Scoop and Shape Dough:
Use a cookie scoop or tablespoon to portion out the dough, placing rounded balls onto the prepared baking sheets about 2 inches apart.
7. Bake Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
8. Cool:
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
9. Make the Glaze:
In a small bowl, whisk together the powdered sugar and enough eggnog to reach a smooth, drizzle-able consistency.
10. Glaze Cookies:
Drizzle the eggnog glaze over the cooled cookies using a fork or a piping bag. Allow the glaze to set before serving. Enjoy your delightful Eggnog Sugar Cookies!
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Peppermint Mocha Cookies
Peppermint Mocha Cookies are a delightful holiday treat that combines the rich flavors of chocolate, coffee, and peppermint in a soft and chewy cookie. Perfect for winter festivities, these cookies feature a hint of espresso and crushed peppermint, making them the ultimate indulgence for chocolate lovers. With a sprinkle of crushed candy canes on top, they not only taste amazing but also look festive on your cookie platter.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | ½ cup |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Instant espresso powder | 1 tablespoon |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | ½ teaspoon |
| Semi-sweet chocolate chips | 1 cup |
| Crushed peppermint candies | ½ cup |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and instant espresso powder. Set aside.
3. Cream Butter and Sugars:
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar with an electric mixer on medium speed until the mixture is light and fluffy.
4. Add Eggs and Extracts:
Beat in the eggs, one at a time, making sure to combine well after each addition. Then add the vanilla extract and peppermint extract, mixing until smooth.
5. Combine Mixtures:
Gradually add the dry ingredient mixture to the wet mixture, stirring with a wooden spoon or spatula until just combined. Be careful not to over-mix.
6. Fold in Chocolate Chips:
Gently fold in the semi-sweet chocolate chips and crushed peppermint candies until evenly distributed throughout the dough.
7. Scoop and Shape Dough:
Use a cookie scoop or tablespoon to portion the dough, placing rounded balls onto the prepared baking sheets about 2 inches apart.
8. Bake Cookies:
Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft.
9. Cool:
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Decorate (optional):
For extra holiday flair, you can sprinkle additional crushed peppermint candies on top of the cookies while they are still warm. Enjoy your Peppermint Mocha Cookies!
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Nutty Biscotti
Nutty Biscotti is a classic Italian cookie, perfect for dipping into your morning coffee or evening tea. These twice-baked delights are crunchy, full of flavor, and can be made with a variety of nuts. A delightful addition to any holiday cookie platter, Nutty Biscotti are not just tasty but also easy to prepare, making them a perfect treat for any occasion.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ¾ cup |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Eggs | 3 large |
| Vanilla extract | 1 teaspoon |
| Almonds | 1 cup (chopped) |
| Walnuts | ½ cup (chopped) |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set this mixture aside.
3. Combine Wet Ingredients:
In a large mixing bowl, beat the eggs and vanilla extract together until well combined.
4. Incorporate Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Do not over-mix.
5. Add Nuts:
Fold in the chopped almonds and walnuts until they are evenly distributed throughout the dough.
6. Shape the Dough:
Divide the dough in half and shape each half into a log, about 2-3 inches wide, and place them on the prepared baking sheet.
7. First Bake:
Bake the logs in the preheated oven for 25-30 minutes, or until golden brown. The logs should spring back when lightly pressed.
8. Cool and Slice:
Remove the baking sheet from the oven and let the logs cool for about 10 minutes on a wire rack. Once cooled, use a serrated knife to slice the logs diagonally into ½-inch thick pieces.
9. Second Bake:
Place the biscotti slices cut-side down back on the baking sheet and bake for an additional 10-12 minutes, until they are crisp and golden.
10. Cool and Serve:
Cool the biscotti completely on the wire rack before serving. Enjoy them with your favorite beverage!
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Festive Whoopie Pies
Festive Whoopie Pies are a delightful holiday treat, combining two soft, cake-like cookies with a creamy filling in between. These charming desserts are not only visually appealing but are also customizable with various flavors and fillings to suit any festive occasion. Perfect for sharing at holiday gatherings or as a gift, these whoopie pies are sure to bring joy to the season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsweetened cocoa powder | ½ cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Butter (softened) | ½ cup (1 stick) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 1 large |
| Vanilla extract | 1 teaspoon |
| Milk | ½ cup |
| Filling Ingredients | Quantity |
| Butter (softened) | ½ cup (1 stick) |
| Powdered sugar | 2 cups |
| Vanilla extract | 1 teaspoon |
| Marshmallow fluff | 1 cup |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Cream Butter and Sugars:
In another large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
4. Add Eggs and Vanilla:
Mix in the egg and vanilla extract until fully incorporated into the butter mixture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not over-mix.
6. Scoop the Batter:
Using a cookie scoop or tablespoon, drop rounded balls of batter onto the prepared baking sheets, spacing them about 2 inches apart.
7. First Bake:
Bake the cookies in the preheated oven for about 10-12 minutes, or until they are puffed and set. Allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Filling:
In a mixing bowl, beat together the softened butter, powdered sugar, vanilla extract, and marshmallow fluff until smooth and creamy.
9. Assemble the Whoopie Pies:
Once the cookies are completely cooled, spread a generous amount of the filling on the flat side of one cookie, then top with another cookie, flat side down. Press gently to create a sandwich.
10. Serve and Enjoy:
Enjoy your Festive Whoopie Pies right away, or store them in an airtight container for up to 3 days. Perfect for holiday festivities!
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Almond Joy Cookies
Almond Joy Cookies are a delightful twist on the classic candy bar, incorporating the rich flavors of chocolate, coconut, and almonds into a soft and chewy cookie. These cookies are perfect for holiday gatherings or as a sweet treat any time of the year. Each bite offers a burst of flavor that will satisfy any sweet tooth and leave you craving more.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Butter (softened) | ½ cup (1 stick) |
| Granulated sugar | ¾ cup |
| Brown sugar | ¾ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Sweetened shredded coconut | 1 cup |
| Semi-sweet chocolate chips | 1 cup |
| Chopped almonds | ½ cup |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
3. Cream Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Fold in Add-Ins:
Gently fold in the shredded coconut, chocolate chips, and chopped almonds until evenly distributed throughout the dough.
7. Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still slightly soft.
9. Cool and Enjoy:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Almond Joy Cookies!
White Chocolate Cranberry Cookies
White Chocolate Cranberry Cookies are a festive treat that perfectly combine the sweetness of white chocolate with the tartness of dried cranberries. These cookies are soft, chewy, and packed with flavor, making them an excellent addition to any holiday cookie platter. The vibrant colors of cranberries add a beautiful visual appeal, making them not just delicious but also delightful to present during the holiday season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Granulated sugar | ¾ cup |
| Brown sugar | ¾ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Dried cranberries | 1 cup |
| White chocolate chips | 1 cup |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
3. Cream Butter and Sugars:
In a large mixing bowl, cream softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla extract, ensuring well combined after each addition.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture, mixing until just combined and there are no streaks of flour.
6. Fold in Add-Ins:
Gently fold in the dried cranberries and white chocolate chips until evenly distributed throughout the dough.
7. Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.
8. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
9. Cool and Enjoy:
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your festive White Chocolate Cranberry Cookies!
Spiced Molasses Cookies
Spiced Molasses Cookies are a classic holiday treat that fills the air with warm, aromatic spices. These cookies boast a rich flavor profile thanks to the combination of molasses and a blend of spices such as cinnamon, ginger, and cloves. With their chewy texture and soft, slightly crisp edges, Spiced Molasses Cookies make for the perfect accompaniment to a cozy mug of hot cocoa or a festive gathering.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ¼ cups |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 2 teaspoons |
| Ground ginger | 1 teaspoon |
| Ground cloves | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | ¾ cup (1 ½ sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | ¾ cup |
| Molasses | ½ cup |
| Eggs | 1 large |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
3. Cream Butter and Sugars:
In a large mixing bowl, cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy.
4. Add Molasses and Egg:
Beat in the molasses and egg until fully combined, ensuring the mixture is well blended.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
6. Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, allowing about 2 inches of space between each cookie.
7. Bake the Cookies:
Bake in the preheated oven for 9-11 minutes, or until the edges are firm but the centers still look a bit soft.
8. Cool and Enjoy:
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delightful Spiced Molasses Cookies!
Holiday Thumbprint Cookies
Holiday Thumbprint Cookies are delightful bite-sized treats that are not only fun to make but also visually appealing. These cookies feature a soft buttery base and are adorned with a flavorful jam or chocolate filling in the center, which gives them their signature “thumbprint” look. Perfect for holiday cookie trays or as sweet gifts for loved ones, these cookies are sure to spread festive cheer.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | ¾ cup |
| Brown sugar | ¾ cup |
| Egg yolk | 1 large |
| Vanilla extract | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Fruit jam (or chocolate) | ½ cup (for filling) |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.
3. Add Egg Yolk and Vanilla:
Mix in the egg yolk and vanilla extract until fully combined, ensuring a smooth consistency.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
6. Shape the Cookies:
Using your hands, roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing the balls about 2 inches apart.
7. Create Thumbprints:
Press your thumb (or the back of a spoon) gently into the center of each cookie ball to create a small indentation.
8. Fill the Indentations:
Spoon a small amount of jam or melted chocolate into each thumbprint indentation, filling it about halfway.
9. Bake the Cookies:
Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden.
10. Cool and Enjoy:
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your festive Holiday Thumbprint Cookies!
Chocolate Chip Pudding Cookies
Chocolate Chip Pudding Cookies are a delightful twist on the classic chocolate chip cookie, enriched with instant pudding mix to create an irresistibly soft and chewy texture. These cookies are perfect for any occasion, from cozy family gatherings to festive holiday celebrations, and are sure to satisfy every chocolate lover’s craving.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ¼ cups |
| Instant vanilla pudding mix | 1 (3.4 oz) package |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | ¾ cup |
| Brown sugar | ¾ cup |
| Vanilla extract | 1 teaspoon |
| Eggs | 2 large |
| Semi-sweet chocolate chips | 1 ½ cups |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, instant pudding mix, baking soda, and salt until well combined.
3. Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
4. Add Eggs and Vanilla:
Mix in the eggs one at a time, then add the vanilla extract, continuing to beat until everything is well combined.
5. Mix in Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing just until there are no visible dry spots.
6. Fold in Chocolate Chips:
Carefully fold in the semi-sweet chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
7. Shape the Cookies:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
9. Cool and Enjoy:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Indulge in your deliciously soft and chewy Chocolate Chip Pudding Cookies!
Peanut Butter Blossom Cookies
Peanut Butter Blossom Cookies are a festive favorite during the holiday season, featuring a rich peanut butter cookie base topped with a melted chocolate kiss. These delightful treats offer a perfect combination of sweet and salty flavors, making them a must-have addition to your holiday cookie platter. They are not only delicious but also easy to make, ensuring that everyone can enjoy these scrumptious cookies in no time.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | ½ cup |
| Creamy peanut butter | ½ cup |
| Granulated sugar | ¾ cup |
| Brown sugar | ¾ cup |
| Vanilla extract | 1 teaspoon |
| Eggs | 1 large |
| Hershey’s chocolate kisses | 24 pieces |
Cooking Instructions:
1. Prep Work:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
3. Cream Butters and Sugars:
In a large mixing bowl, beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar together until the mixture is smooth and creamy.
4. Add Egg and Vanilla:
Mix in the egg and vanilla extract, continuing to beat until fully incorporated.
5. Incorporate Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing just until combined and no dry flour is visible.
6. Shape the Cookies:
Using your hands, roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until lightly golden around the edges.
8. Add Chocolate Kisses:
Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. Allow to cool on the baking sheets for about 5 minutes.
9. Cool and Enjoy:
Transfer the cookies to a wire rack to cool completely. Enjoy your delightful Peanut Butter Blossom Cookies!
