Classic Snowball Cookies
Classic Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, are delightful bite-sized treats that have a melt-in-your-mouth texture. Coated in powdered sugar, these cookies are a holiday favorite and perfect for sharing with family and friends. Their buttery flavor combined with the crunch of chopped nuts makes them an irresistible treat during the festive season.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Unsalted butter | 1 cup (softened) |
| Powdered sugar | ½ cup + extra for coating |
| Vanilla extract | 1 teaspoon |
| Chopped nuts | 1 cup |
| Salt | ¼ teaspoon |
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly.
- Mix the Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and ½ cup of powdered sugar until it’s light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add Vanilla and Nuts: Stir in the vanilla extract. Then, gradually add the chopped nuts of your choice (walnuts, pecans, or almonds work great). Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. This will help distribute the salt evenly throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter and sugar mixture, mixing until just combined. Be careful not to over-mix, as this can affect the texture of the cookies.
- Shape the Cookies: Using your hands, shape the dough into 1-inch balls and place them on an ungreased baking sheet, leaving a little space between each cookie.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are set but not browned. They should still look pale.
- Cool and Coat with Sugar: Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. While they are still warm, roll the cookies in powdered sugar until fully coated.
- Final Touch: Let the cookies sit for a few more minutes, then give them a final roll in powdered sugar for a beautiful finish before serving.
- Enjoy: Serve the snowball cookies on a festive platter and enjoy their delightful buttery flavor with friends and family during the holiday season!
Almond Crescent Cookies
Almond Crescent Cookies are a classic holiday treat that combines the delightful flavors of almond and butter in a rich, melt-in-your-mouth cookie. Shaped into delicate crescents and lightly dusted with powdered sugar, these cookies are not only beautiful but also a perfect addition to any holiday cookie platter. Their nutty aroma and tender texture make them irresistible during the festive season.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsalted butter | 1 cup (softened) |
| Powdered sugar | ½ cup + extra for coating |
| Ground almonds | 1 cup |
| Vanilla extract | 1 teaspoon |
| Almond extract | ½ teaspoon |
| Salt | ¼ teaspoon |
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). This will guarantee that your cookies bake evenly and come out perfectly golden.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and ½ cup of powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy (about 2-3 minutes).
- Add Extracts: Mix in the vanilla extract and almond extract until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, ground almonds, and salt. This will help distribute the ingredients evenly.
- Mix Wet and Dry Ingredients: Gradually add the dry mixture to the butter and sugar mixture. Mix on low speed until just combined. Be careful not to over-mix to keep the cookies tender.
- Shape the Dough: Once the dough is ready, take small portions (approximately 1 tablespoon each) and roll them into crescent shapes. Place them on an ungreased baking sheet, leaving a little space between each cookie.
- Bake: Bake in the preheated oven for about 15-18 minutes, or until the cookies are set and lightly golden on the bottoms. They may still look pale on top.
- Cool and Coat with Sugar: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. While still warm, gently roll the cookies in powdered sugar until coated.
- Final Coating: After the cookies have cooled for a few more minutes, give them a final roll in powdered sugar for an extra sweet touch.
- Serve: Arrange the Almond Crescent Cookies on a festive platter and share them with family and friends at your holiday gathering. Enjoy the delightful almond flavor and delicate texture!
Lemon Meltaway Cookies
Lemon Meltaway Cookies are a delightful treat that embodies the invigorating flavor of lemon, perfect for the holiday season or any gathering. Known for their tender, melt-in-your-mouth texture, these cookies have a subtle sweetness complemented by a tangy lemon glaze. They are light, buttery, and incredibly quick to whip up, making them a wonderful addition to your cookie platter.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1¾ cups |
| Unsalted butter | ½ cup (softened) |
| Powdered sugar | ½ cup + extra for coating |
| Cornstarch | ½ cup |
| Lemon zest | 1 tablespoon |
| Lemon juice | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Salt | ¼ teaspoon |
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees the cookies bake evenly.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and ½ cup of powdered sugar until the mixture is light and fluffy, about 2-3 minutes using an electric mixer on medium speed.
- Add Lemon and Vanilla: Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. This helps to guarantee that your dry ingredients are evenly distributed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture. Mix on low speed until just combined, being careful not to over-mix to keep the cookies tender.
- Shape the Dough: Scoop out tablespoon-sized portions of dough and roll them into small balls. Place them on a baking sheet lined with parchment paper, leaving some space between each cookie.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cookies are set and the edges are lightly golden. They may look slightly soft in the center, but they will firm up as they cool.
- Cool and Coat with Sugar: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. While still warm, roll each cookie in powdered sugar until coated.
- Final Coating: After the cookies have cooled completely, give them a final roll in powdered sugar for an extra touch of sweetness.
- Serve: Arrange your Lemon Meltaway Cookies on a decorative plate and enjoy them with friends and family during the festive season or anytime you crave a light, citrusy treat.
Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are an indulgent holiday treat that combines the rich flavor of chocolate with a soft, fudgy texture. These cookies are known for their dark, crinkled exterior dusted with powdered sugar, which gives them a festive appearance. Perfect for sharing at parties or enjoyed with a warm cup of cocoa, Chocolate Crinkle Cookies are sure to please any chocolate lover.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Unsweetened cocoa powder | ½ cup |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Vegetable oil | ½ cup |
| Vanilla extract | 2 teaspoons |
| Eggs | 2 large |
| Powdered sugar | for dusting |
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well blended.
- Mix Sugars and Wet Ingredients: In a separate large bowl, mix the granulated sugar, brown sugar, and vegetable oil together until fully combined. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be thick and sticky.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This step helps the cookies hold their shape when baking.
- Form the Cookies: Once chilled, scoop out tablespoon-sized amounts of dough and roll them into balls. Roll each ball in powdered sugar until completely coated.
- Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes. The cookies should look set around the edges but may still be soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Dust Again: For extra sweetness and a snowy appearance, sprinkle the cooled cookies with additional powdered sugar.
- Serve: Enjoy your delightful Chocolate Crinkle Cookies on a decorative plate, perfect for gifting or adding to your holiday cookie spread!
Pistachio Butter Cookies
Pistachio Butter Cookies are a delightful, nutty treat that captures the essence of the holidays with their rich flavor and tender texture. These cookies are made with finely chopped pistachios and creamy butter, offering a unique twist on traditional butter cookies. They’re perfect for holiday gatherings or as a sweet addition to any cookie platter.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsalted butter | 1 cup (softened) |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
| Pistachios (chopped) | 1 cup |
| Egg | 1 large |
| Powdered sugar | for dusting |
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar using an electric mixer until the mixture is light and fluffy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture. Mix well until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Mix in Chopped Pistachios: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Then, fold in the chopped pistachios gently to distribute evenly throughout the dough.
- Shape the Cookies: Using a tablespoon, scoop out the dough and roll it into balls. Place the balls about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set.
- Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Dust with Powdered Sugar: Once cooled, dust the cookies lightly with powdered sugar for an added touch of sweetness and a festive look.
- Serve: Arrange the Pistachio Butter Cookies on a decorative plate and enjoy them with friends and family or store them in an airtight container for later enjoyment.
Mint Chocolate Chip Cookies
Mint Chocolate Chip Cookies are a revitalizing and indulgent treat, perfect for the holiday season. These cookies blend the rich flavors of chocolate with a invigorating hint of mint, making them a delightful addition to any cookie platter. Their vibrant green color and delicious taste will surely impress your friends and family during festive gatherings.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Unsweetened cocoa powder | ⅔ cup |
| Baking soda | 1 teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Mint extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
| Green food coloring | A few drops (optional) |
| Powdered sugar | for dusting (optional) |
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to make certain the cookies do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until everything is well combined. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Incorporate Eggs and Flavors: Add the eggs one at a time to the butter mixture, making sure each egg is mixed in well before adding the next. Then, stir in the vanilla extract and mint extract. If using, add a few drops of green food coloring to achieve a festive color.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough, making sure they are evenly distributed.
- Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and place it on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake the cookies in your preheated oven for 10-12 minutes. The edges should look set, while the centers may still look slightly soft – they will firm up as they cool.
- Cool: Once baked, remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Dust with Powdered Sugar (optional): After the cookies have cooled, you can optionally dust them lightly with powdered sugar for an extra touch of sweetness and presentation.
- Serve: Enjoy your Mint Chocolate Chip Cookies fresh, or store any leftovers in an airtight container for a delicious treat later!
Cinnamon Sugar Snowflakes
Cinnamon Sugar Snowflakes are delightful, festive cookies that evoke the spirit of winter and the holiday season. These cookies are crisp on the edges while remaining soft in the center, coated in a sweet cinnamon-sugar mix that adds a delightful crunch with every bite. Their charming snowflake shape makes them a perfect addition to your holiday cookie platter.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Ground cinnamon | 2 teaspoons |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | ¾ cup |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 1 large |
| Vanilla extract | 1 teaspoon |
| Powdered sugar | for dusting |
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and salt until thoroughly combined. Set aside the dry mixture.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, roughly 2-3 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter mixture, mixing until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be mindful not to overmix to maintain a tender texture.
- Shape and Cut Cookies: On a lightly floured surface, roll out the dough to about ¼ inch thick. Use a snowflake-shaped cookie cutter to cut out shapes, placing them on the prepared baking sheets.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine additional granulated sugar and ground cinnamon to create the cinnamon sugar mixture. Lightly sprinkle this mixture over the tops of each cookie prior to baking.
- Bake: Place the cookies in the preheated oven and bake for 8-10 minutes, or until the edges are golden and the centers are just set. Be careful not to overbake.
- Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar for a festive touch.
- Serve: Enjoy these delicious Cinnamon Sugar Snowflakes with your favorite winter beverages and share them with friends and family during the holiday season!
Pumpkin Spice Snowball Cookies
Pumpkin Spice Snowball Cookies are festive, melt-in-your-mouth treats that capture the cozy flavors of the autumn season. These delightful cookies are rolled in powdered sugar, resembling snowballs, and have a rich pumpkin flavor complemented by warm spices like cinnamon and nutmeg. Perfect for holiday gatherings, these cookies are sure to be a hit with friends and family.
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | ½ cup |
| Pumpkin puree | ½ cup |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Powdered sugar | for rolling |
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until creamy and fluffy for about 2-3 minutes.
- Add Pumpkin and Vanilla: Mix in the pumpkin puree and vanilla extract, blending until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, ground cinnamon, ground nutmeg, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix; you want the dough to remain tender.
- Shape Cookies: Using your hands, scoop out about 1 tablespoon of dough and roll it into balls. Place each ball on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is fine as they’ll continue to set while cooling.
- Cool and Roll in Powdered Sugar: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Once cooled, roll each cookie in powdered sugar until fully coated.
- Serve: Enjoy your Pumpkin Spice Snowball Cookies fresh, or store them in an airtight container for up to a week.
Coconut Macaroons With Powdered Sugar
Coconut Macaroons With Powdered Sugar are delightful, chewy treats that are perfect for any holiday celebration. These macaroons are made primarily with sweetened shredded coconut, egg whites, and sugar, resulting in a sweet and satisfying cookie that can be enjoyed on their own or dipped in chocolate for an extra indulgent twist. The light dusting of powdered sugar adds a touch of sweetness and a festive appearance.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweetened shredded coconut | 3 cups |
| Egg whites | 2 large |
| Granulated sugar | ¾ cup |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | ¼ cup |
| Salt | ¼ teaspoon |
| Powdered sugar | for dusting |
Instructions
- Preheat the Oven: Begin by preheating your oven to 325°F (163°C) and preparing a baking sheet by lining it with parchment paper.
- Prepare Coconut Mixture: In a large mixing bowl, combine the sweetened shredded coconut, granulated sugar, all-purpose flour, and salt. Stir well to guarantee the dry ingredients are evenly mixed.
- Add Egg Whites and Vanilla: In a separate bowl, lightly whisk the egg whites until they become frothy but not stiff. Add the egg whites and vanilla extract to the coconut mixture, stirring until everything is thoroughly combined and the mixture becomes sticky.
- Shape the Macaroons: Using a tablespoon or a small cookie scoop, grab a portion of the coconut mixture and form it into a small mound (about 1.5 inches high). Place each mound onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake the macaroons in the preheated oven for 18-22 minutes, or until the tops are lightly golden brown. Keep an eye on them as baking times may vary slightly based on your oven.
- Cool: Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Dust with Powdered Sugar: Once the macaroons have cooled, gently dust the tops with powdered sugar using a sifter or a fine mesh strainer for a delicate finish.
- Serve: Enjoy your Coconut Macaroons as a sweet treat with coffee or tea, or store them in an airtight container at room temperature for up to a week.
Raspberry Almond Thumbprint Cookies
Raspberry Almond Thumbprint Cookies are a delightful combination of buttery almond-flavored cookies with a sweet and tangy raspberry jam center. These cookies have a delicate texture and are perfect for celebrating the holiday season or for enjoying with a cup of tea or coffee throughout the year.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Butter, softened | ¾ cup (1.5 sticks) |
| Granulated sugar | ½ cup |
| Almond extract | 1 teaspoon |
| Egg yolk | 1 large |
| Baking powder | ½ teaspoon |
| Salt | ¼ teaspoon |
| Raspberry jam | ½ cup |
| Sliced almonds (for topping) | optional, for garnish |
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy.
- Add Egg Yolk and Almond Extract: Mix in the egg yolk and almond extract, combining until well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
- Shape the Cookies: Using your hands, roll the dough into small balls, about 1 inch in diameter. Place each ball on the prepared baking sheet, spacing them about 2 inches apart.
- Create Thumbprints: With your thumb or the back of a teaspoon, gently press down in the center of each cookie ball to create an indentation.
- Fill with Raspberry Jam: Spoon about ½ teaspoon of raspberry jam into the thumbprint of each cookie, filling them evenly.
- Optional Almond Topping: If desired, sprinkle sliced almonds around the edges of the cookie for added texture and flavor.
- Bake: Place the cookies in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
- Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your Raspberry Almond Thumbprint Cookies with friends and family or store them in an airtight container at room temperature for up to a week.
Gingerbread Cookies With a Sweet Dusting
Gingerbread Cookies With a Sweet Dusting are a classic holiday treat that captures the essence of festive cheer with their warm spices and sweet flavors. These cookies are perfectly spiced and can be shaped into fun designs for decorating or left simple with a light dusting of powdered sugar. They are ideal for holiday gatherings and can also be a delightful gift for friends and family.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Ground ginger | 1 tablespoon |
| Ground cinnamon | 1 tablespoon |
| Ground nutmeg | ½ teaspoon |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter, softened | ¾ cup (1.5 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar, packed | ½ cup |
| Molasses | ¾ cup |
| Egg | 1 large |
| Powdered sugar (for dusting) | as needed |
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the molasses and the egg into the creamed butter and sugar mixture until fully incorporated.
- Mix in Dry Ingredients: Gradually add the flour mixture to the wet mixture, stirring until a dough forms. The dough will be thick and slightly sticky.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 1 hour, or until firm. This step helps the cookies hold their shape.
- Roll Out the Dough: After chilling, lightly flour a clean surface and roll out the dough to about ¼ inch thick.
- Cut Shapes: Use cookie cutters to cut out your desired shapes from the rolled-out dough and carefully transfer them to the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly soft.
- Cool the Cookies: Once baked, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Dust with Powdered Sugar: Once the cookies have cooled, generously dust them with powdered sugar to add a sweet finishing touch.
- Serve: Enjoy your Gingerbread Cookies with a warm beverage, or package them up as delightful gifts for the holiday season!
Hazelnut Sandies
Hazelnut Sandies are a delightful and nutty twist on classic shortbread cookies, perfect for sharing during the holiday season or enjoying anytime. These tender, buttery treats are made with finely ground hazelnuts that impart a rich flavor and a delightful crumb. Dusted with powdered sugar, Hazelnut Sandies are not only delicious but also beautifully elegant, making them a wonderful addition to any cookie platter.
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup (2 sticks) |
| Granulated sugar | ¾ cup |
| Brown sugar, packed | ¼ cup |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Finely ground hazelnuts | 1 cup |
| Baking powder | ½ teaspoon |
| Salt | ¼ teaspoon |
| Powdered sugar (for dusting) | as needed |
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Vanilla: Mix in the vanilla extract into the creamed butter and sugar until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground hazelnuts, baking powder, and salt.
- Mix Dry Ingredients with Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape the Cookies: Use your hands to roll about 1 tablespoon of dough into a ball. Place the balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Flatten the Cookies: Using the bottom of a glass or your fingers, gently press down on each dough ball to flatten them slightly.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may still look soft; that’s okay!
- Cool and Dust: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies generously with powdered sugar before serving.
Enjoy your delicious Hazelnut Sandies!
Eggnog Sugar Cookies
Eggnog Sugar Cookies are a festive and flavorful twist on classic sugar cookies, infused with the rich and creamy taste of eggnog. These delightful cookies are perfect for holiday gatherings, evoking the warmth and joy of the season. With a hint of nutmeg and a soft, chewy texture, Eggnog Sugar Cookies are sure to become a favorite on any cookie platter.
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar, packed | ½ cup |
| Eggnog | 1 cup |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 3 cups |
| Baking powder | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Ground cinnamon | ½ teaspoon |
| Salt | ¼ teaspoon |
| Powdered sugar (for dusting) | as needed |
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggnog and Vanilla: Mix in the cup of eggnog and vanilla extract into the creamed butter and sugar, beating until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt.
- Mix Dry Ingredients with Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
- Shape the Cookies: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Flatten Slightly: Use the palm of your hand or the bottom of a glass to gently flatten each cookie dough ball slightly.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are just starting to turn golden. The centers might look slightly soft, which is fine as they will firm up as they cool.
- Cool and Dust: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Transfer them to a wire rack to cool completely. Once cooled, dust the cookies generously with powdered sugar before serving. Enjoy the festive flavors of the season!
Funfetti Snowball Cookies
Funfetti Snowball Cookies are a delightful treat perfect for the holiday season. These soft and buttery cookies are packed with festive sprinkles and coated in a light dusting of powdered sugar, resembling snowballs. Great for cookie exchanges or as a festive addition to your dessert table, Funfetti Snowball Cookies bring joy with every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup (2 sticks) |
| Granulated sugar | ½ cup |
| Powdered sugar | 1 cup (for coating) |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Cornstarch | ½ cup |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Rainbow sprinkles | ½ cup |
| Chopped nuts (optional) | ½ cup |
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 2-3 minutes.
- Add Vanilla: Mix in the vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the creamed mixture until just combined. Be careful not to overmix.
- Add Sprinkles (and Nuts): Gently fold in the rainbow sprinkles and chopped nuts, if using, until evenly distributed throughout the dough.
- Shape The Cookies: Using a cookie scoop or your hands, form the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. The centers may look a bit soft, which is perfectly fine.
- Cool and Dust: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack. While the cookies are still warm, generously roll them in powdered sugar, covering them completely. Let them cool completely before serving.
These Funfetti Snowball Cookies are a perfect addition to your holiday festivities, combining a fun twist with a classic cookie texture! Enjoy!
Cherry Vanilla Christmas Cookies
Cherry Vanilla Christmas Cookies are a festive and flavorful treat that combines the sweetness of cherry with the delightful essence of vanilla. These soft and chewy cookies are dotted with maraschino cherries and offer a pop of color and flavor, making them a cheerful addition to any holiday dessert spread or cookie exchange.
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Light brown sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 ½ cups |
| Baking soda | 1 teaspoon |
| Salt | ¼ teaspoon |
| Maraschino cherries, diced | 1 cup (about 16 cherries) |
| White chocolate chips | ½ cup |
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butters and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well incorporated.
- Mix Dry with Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; it’s okay if there are a few small flour pockets remaining.
- Fold in Add-Ins: Carefully fold in the diced maraschino cherries and white chocolate chips until they are evenly distributed throughout the dough.
- Scoop the Cookies: Using a cookie scoop or a tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, but the centers still appear soft.
- Cool Before Serving: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
These Cherry Vanilla Christmas Cookies will bring a burst of flavor and holiday cheer to your festivities, making them a delightful treat that everyone will enjoy!