December 23, 2019
Holiday Cookie Recipes You’ll Want to Bookmark
We’re spreading some holiday cheer during our favorite time of the year—and one cookie at a time! That’s right, we took a few minutes to jot down our current favorite cookie recipes for you. And trust us when we say that they’re all winning recipes. If you follow us on IG, you’ll know that each made their debut this year at our Annual Cookie Competition! Enjoy!
+ 3/4 cup of salted butter (softened)
+ 1 cup of brown sugar
+ 1 large egg
+ 1/4 cup of molasses
+ 2 1/4 cups of flour
+ 2 teaspoons of baking soda
+ 1 teaspoon of cinnamon
+ 1 teaspoon of ground ginger
+ 1/2 teaspoon of ground cloves
+ 1/4 teaspoon of salt
+ 1/4 cup of granulated sugar (for rolling cookies)
1. Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside.
2. Combine the butter and sugar in a large bowl. Cream for one minute, or until fluffy.
3. Add in the egg and beat until smooth. Next, add in the molasses and mix until combined.
4. Place the flour, baking soda, cinnamon, ginger, cloves, and salt into sifter (if you don’t have a sifter, whisk in a bowl), and then add to the butter mixture. Mix with a spoon, just until combined. Be careful not to over mix. Refrigerate dough 10-15 minutes.
5. Using a medium cookie scoop (or about 1.5 times tablespoons), roll the cookie dough into a ball. Place the granulated sugar into a shallow bowl and then roll the dough into the sugar. Place on the baking sheet, about 2 inches apart.
6. Bake 8-10 minutes and let cool on the pan 5 minutes before moving to a cooking rack. Enjoy!
7. Option to halfway dip cookies in melted white chocolate.
Recipe courtesy of The New York Times
Brown Butter Salted Caramel Snickerdoodles
+ 2 1/2 cups all-purpose flour
+ 1 teaspoon baking soda
+ 2 teaspoons cream of tartar
+ 1/2 teaspoon ground cinnamon
+ 1/2 teaspoon sea salt
+ 1 cup unsalted butter cut into tablespoon pieces
+ 1 1/4 cups brown sugar
+ 1/2 cup granulated sugar
+ 1 large egg
+ 1 egg yolk
+ 1 tablespoon vanilla extract
+ 1 tablespoon plain Greek yogurt
+ 18 caramels cut in half
+ Flaked sea salt for sprinkling on top of cookies
+ 1/4 cup of granulated sugar + 2 teaspoons of cinnamon (for rolling cookies)
1. In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
2. To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
3. In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended. Beat in the egg, egg yolk, vanilla extract, and Greek yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
4. Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight or for up to 2 days.
5. When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball slightly with the palm of your hand and place a caramel piece in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
6. In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.
7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Don’t over bake. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.
Recipe courtesy of Two Peas & Their Pod
Sea Salt Butterscotch Pretzel Cookies
+ 1 cup butter2 1/2 cups flour
+ 1 teaspoon baking soda
+ 1 teaspoon coarse sea salt
+ 1 1/2 cups light brown sugar
+ 2 eggs
+ 2 teaspoons vanilla
+ 3/4 cup butterscotch chips
+ 3/4 cup semi-sweet chocolate chips
+ 1 cup coarsely chopped pretzels
+ Flaked sea salt (optional)
1. In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
2. While the butter is cooling, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
3. In a large bowl whisk together the flour, baking soda, and sea salt. Set aside.
4. Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a a rubber spatula or wooden spoon until the dough comes together.
5. Stir in the butterscotch chips, chocolate chips and pretzels.
6. Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
8. If desired sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.
Recipe courtesy of Cookies & Cups
+ 1 cup butter, softened
+ 2 1/3 cups sugar, divided
+ 1 egg
+ 1 teaspoon vanilla or rum extract
+ 1 cup eggnog
+ 4 1/2 cups flour
+ 1 teaspoon baking soda
+ 1 teaspoon salt
+ 1 teaspoon cream of tartar
+ 1/2 teaspoon ground nutmeg
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the egg and vanilla.
3. In a large bowl, sift together the flour, cream of tartar, baking soda and salt.
4. Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.
5. Mix together 1/3 cup sugar and 1/2 teaspoon ground nutmeg in a small bowl.
6. Shape the dough into rounded tablespoons; roll in sugar and nutmeg mixture. Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.
Recipe courtesy of Let’s Dish
We’d love to hear your holiday traditions! What’s your go-to holiday cookie?