Christmas is favorite time of year for everyone. One favorite thing for kitchen lovers is to bake cookies. Cookies may be sugar cookies, chocolate cookies, sandwich cookies or any other covered with glace icing, buttercream, chocolate etc.
Here are some lovely cookies recipes which you must try this season:
The Best Peanut Butter Blossoms:
This peanut butter cookie decorated with chocolate kiss is simply irresistible.
Ingredients:
1/2 cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup salted butter, room temperature
2 eggs, room temperature
3 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 tablespoons granulated sugar, for rolling
1 bag Hershey’s® Kisses milk chocolates
Instructions:
Heat oven to 375°F.
In stand mixer bowl beat granulated and brown sugar, peanut butter, butter, and eggs on medium speed.
Add flour, baking soda, and baking powder. Mix till combined.
Roll dough into large sized balls, roll in granulated sugar and place about 2 inches apart on ungreased cookie sheet.
Bake until edges are light brown.
Immediately press a chocolate star or Hershey’s kiss in the center of each cookie before it cools.
Peppermint Patties:
Simple and soft peppermint patties are sweetened mint candy covered in chocolate for a delicious treat.
Ingredients:
2 ½ confectioner sugar, divided
1 ½ light corn syrup
½ peppermint extract
1 shortening
10-12 ounces semi-sweet chocolate chips
Instructions:
Beat confectioner sugar with corn syrup, peppermint extract, shortening, and a pinch of salt using a stand mixer at medium speed until combined. Knead on surface dusted with confectioner sugar until smooth.
Roll mixture between sheets of parchment paper on a large baking sheet.
Freeze until firm. Remove paper sheet and sprinkle confectioner sugar. Replace top sheet and repeat sprinkling on other side.
Cut rounds with cutter, transferring to a parchment-lined baking sheet and freeze until firm
Melt chocolate, dip peppermint round using fork in melted chocolate then return patty to cookie sheet.
Chill patties before serving.
Caramel Marshmallow Skillet Cookie:
There is nothing more comforting than a skillet cookie, especially for kids.
Ingredients:
230 g unsalted butter, room temperature
170 g marshmallow topping
150 g M&M\’s
180 g semi-sweet chocolate chips
½ salt
1 baking soda
1 cornstarch
312g all-purpose flour
2 McCormick Vanilla Extract
2 large eggs, room temperature
200 g light or dark brown sugar
100 g granulated sugar
180 g caramel bits
Instructions:
Heat oven to 325°F.
Beat butter and sugars until fluffy and light in color using mixer.
Add eggs, vanilla, flour, cornstarch, baking soda and salt, mix together on low speed until well combined.
Add chocolate chips and M&M’S and stir until incorporated.
Spread half the cookie dough evenly into prepared skillet.
Pour caramel bits and marshmallow topping evenly over dough.
Bake till lightly browned on sides.
Best served hot but can be served topped up with ice cream, hot fudge, and sprinkles also.
Pecan Sandies:
The buttery short bread cookie filled with glorious pecans make up this perfect.
Ingredients:
100 g sugar plus additional for pressing
60g powdered sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 cup unsalted butter, softened
256 gall-purpose flour, sifted
1 tsp baking powder
3/4 tsp salt
1 cup pecans, finely chopped
Instructions:
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Mix butter, granulated, and powdered sugars together until smooth.
Add egg, vanilla sifted flour, baking powder, and salt into a bowl and mixes until combined.
Stir in pecans and fully incorporate.
Using cookie scoop, scoop dough on baking sheet at least 2″ apart.
Press a kitchen glass onto a damp paper towel until cookie is about 1/2 inch thick and then dip in granulated sugar
Bake until cookies top change to a dry look and edges are a light golden brown.
Pumpkin cookies
Grill it or not, it will taste at its best in both the ways. You just have to roast the pumpkin.
Ingredients:
1c unsalted butter, room temperature, divided
4c powdered sugar
2 pure vanilla extract
3 buttermilk
Instructions:
Melt 1/2 cup butter over medium heat. As milk solidifies start to foam, gently stir the butter.
The milk solids subside then start to brown giving smell of aromatic nutty flavors
Remove butter and set aside to cool.
Set butter in fridge until solid in a bowl with plastic wrap.
Remove butter from fridge to come to room temperature and mix browned butter using whisk attachment, whipping for about 1 minute on medium high.
Whip sugar and vanilla on low speed slowly adding buttermilk until it is very airy and fluffy.
Amish Sugar Cookies:
A perfect treat for the Christmas Eve. Just grab a glass of milk and you are good to go.
Ingredients:
576 g all-purpose flour
1 tsp. baking soda
1 tsp. McCormick Cream of Tartar
226 g salted butter room temperature
224 g vegetable oil
200 g granulated sugar
125 g confectioners’ sugar
2 large eggs room temperature
2 tsp. McCormick Pure Vanilla Extract
Instructions:
Pre-heat oven to 375°F and line baking sheets with parchment paper.
Whisk flour, baking soda, and cream of tartar. Set aside.
In stand mixer bowl cream butter, oil, and sugars on medium-high speed until light and fluffy.
Reduce speed to medium and add the eggs mixing it until combined.
Add vanilla and mix again.
Reduce speed to low, add flour.
Using a scoop drop batter onto the baking sheet with space of an inch.
Bake until the edges begin to darken.
Layered Chocolate Chip Cookies:
It is basically a Double Chocolate Chip cookie and absolutely perfect.
Ingredients:
3/4 cup packed brown sugar
3/4 cup granulated sugar
226 g butter softened
1 large egg
1 large egg yolk
2 tsp. vanilla extract
330 g all-purpose flour sifted
1/2 cup cocoa powder
3/4 tsp. salt
1/4 tsp. baking soda
1 tsp. baking powder
2 cups chocolate morsels
Instructions:
Mix brown sugar, granulated sugar, butter, egg, egg yolk and vanilla until well mixed. Stir in flour, cocoa powder, baking powder, salt and baking soda until dough becomes soft and creamy.
Divide dough into three portions and chill for 30 minutes wrapping each with plastic wrap.
Unwrap the chilled dough and place on surface with cocoa powder rolling to about 1/2-1 inch thick.
Sprinkle chocolate morsels on top of the first portion. Roll out the second dough ball and then set on top, sprinkle chocolate on top and then place final portion of dough on that.
Flatten trying to create a square. Make sure dough is of desired thickness as cookies do not rise very much else.
Cut dough into 2-inch squares, set on a cookie sheet lined with parchment paper
Bake at 350°F until center did not appear wet
Chocolate Mint Truffle Cookies:
Its soft and fuggy chocolate cookies with a mint truffle kiss on the inside, and chocolate mint drizzle.
Ingredients:
1 1/4 cups butter
2 1/4 cups powdered sugar
1/3 cup cocoa
1/4 cup sour cream
1 Tbsp. vanilla
10 oz. Hershey’s Mint Truffle Kisses
2 1/4 cups flour
Instructions:
Cream butter, powdered sugar, and cocoa with sour cream and vanilla. Stir in flour well.
Wrap about a tablespoon of dough around a mint kiss.
Place balls on lightly greased cookie sheets and bake at 350°
Melt remaining kisses and drizzle over the cookies top.
Soft Chewy Molasses Cookies:
Richly spiced with ginger, cinnamon and cloves the aroma of these cookies create wonderful environment while baking in the oven.
Ingredients:
1 cup packed brown sugar
¾ cup shortening
1/4 cup molasses
1 egg
2 ¼ cups Gold Medal all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons granulated sugar Hide Images
Instructions:
Heat oven to 325°F.
Beat brown sugar, shortening, molasses and egg on medium speed, stirring in remaining ingredients except granulated sugar.
Shape dough into 1 1/2-inch balls. Dip tops into granulated sugar and on ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
Bake until set and cookies appear dry.
Peppermint Oreo Truffles:
Creamy truffles packed with flavored peppermint, coated in rich white chocolate and topped with crushed candy canes.
Ingredients:
1 package of Oreos
8 oz cream cheese softened
1 1/2 – 2 tsp peppermint extract
16 oz white chocolate chips
¾ tsp vanilla extract
½ tsp almond extract
Candy canes for garnish
Instructions:
Prepare baking sheet covering it with wax paper.
Pulse candy canes until crushed and remove to bowl.
Pulse Oreos until fine crumbs, remove to bowl.
Combine softened cream cheese with peppermint extract, add crushed Oreos and stir thoroughly.
Scoop dough and roll into a ball.
Place ball on prepared baking sheet and freeze the baking sheet for 10 minutes.
Stir vanilla and almond extracts into the white chocolate chips, and melt white chocolate mixture.
Dip truffles in the chocolate.
Place on wax paper lined baking sheet and sprinkle crushed candy canes.
Red Velvet Crinkle Cookies:
A new perfect Christmas cookie which is deliciously soft with the classic flavors and colors of red velvet cake.
Ingredients:
3 cups all-purpose flour
¼ cup unsweetened cocoa powder*
2 tsp baking powder
¼ tsp baking soda
¾ tsp salt
¾ cup unsalted butter, softened
11/3 cups granulated sugar
3 large eggs
1 Tbsp milk or buttermilk
1 ½ tsp vanilla
2 tsp lemon juice
5 tsp red food coloring
1 cup white chocolate chips
1 cup powdered sugar
Instructions
In a bowl whisk flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. Whip butter and granulated sugar till pale and fluffy.
Mix eggs blending until combined. Mix in milk, vanilla bean paste, lemon juice and food coloring.
With mixer on low speed, add dry ingredients and mix until combined. Stir in white chocolate chips and cover bowl with plastic wrap and chill until firm enough to shape into balls.
Preheat oven to 350°F.Remove dough from refrigerator and with buttered hands, shape dough into medium.
Roll balls into powdered sugar to coat. Flatten slightly transferring to parchment paper lined baking sheets.Bake in preheated oven
To make more chocolaty replace flour with cocoa powder
Frosted Peppermint Brownie Cookies:
The fudgy little cookies are simply sensational for the holiday table.
Ingredients:
1 box Betty Crocker Original Supreme brownie mix, sifted
½ cup butter, melted and cooled
1 egg
½ cup Andes peppermint crunch baking chips
½ cup semisweet chocolate chips
3 tablespoons powdered sugar, sifted
Instructions:
Hide Images
Heat oven to 350°F. Line cookie sheet with parchment paper.
In bowl, beat sifted brownie mix, melted butter and egg until smooth. Stir in peppermint crunch baking and semisweet chocolate chips.
Shape dough into tablespoon-size balls and place on cookie sheet.
Bake until cookies are puffed and cracked, but still appear a little shiny.
In other bowl, stir together chocolate from brownie mix pouch and sifted powdered sugar and drizzle over cooled cookies.
Christmas Cake Mix Cookie Recipe:
This Easy Christmas Cake Mix Cookie recipe is too delicious and tempting to resist.
Ingredients:
25 oz. Betty Crocker White SuperMoist Cake Mix
2 Egg Whites
½ cup Canola Oil or Vegetable Oil
Cream Cheese Frosting + Green Food Coloring
Red & Green Sprinkles
Instructions:
Combine cake mix, egg whites, and oil and beat well.
Chill dough in refrigerator for 1 hour.
Drop onto ungreased non-stick cookie sheet in form of rounded balls.
Bake or until done at 350 degrees.
Once cool it’s time to frost!
Using Cream Cheese Frosting, mix in a few drops of Green Food Coloring and stir until frosting is of pretty shade of green.
Frost cookies, and sprinkle on some festive Red & Green Sprinkles.
Snowman Cookies:
These little Snowman cookies are simple, delicious, and so fun to make especially with the kids.
Ingredients:
25 oz. Betty Crocker Vanilla Cake Mix box
½ cup Canola or Vegetable Oil
16 oz. Betty Crocker Creamy White Frosting container
2 Eggs
10 oz. Nestle Mini Chocolate Chips bag
77 oz. M&M Minis container
Instructions:
Combine cake mix, eggs, and oil and beat well.
Chill dough in refrigerator for almost 1 hour.
Preheat oven to 350 degrees.
Remove dough, drop onto ungreased non-stick Cookie Sheet in shape of balls.
Bake until done.
Once cooled, frost cookies adding mini chocolate chips for the snowman’s eyes and mouth, and a mini orange M&M for the snowman’s nose. ENJOY
Hot Chocolate Cake Mix Cookies:
Hot Chocolate in a cookie is yummy in form of Hot Chocolate Cake Mix Cookies.
Ingredients:
25 oz. Betty Crocker Milk Chocolate Cake Mix {1 box}
8 oz. Hot Chocolate M&M’s {1 bag}
1 cup Kraft Jet-Puffed Mallow Bits
½ cup Canola or Vegetable Oil
2 eggs
Instructions:
Combine cake mix, eggs, and oil in mixing bowl, and beat well.
Stir in M&M’s and Marshmallow Bits, and mix well using spoon.
Chill dough for about 1 hour.
Drop onto ungreased non-stick Cookie Sheet in rounded balls shape.
Bake until cookies are done.
Twix Cookies:
In the mood for some chocolate caramel Twix temptations? You will definitely love this Recipe.
Ingredients:
25 oz. Betty Crocker Milk Chocolate Cake Mix {1 box}
2 Eggs
½ cup Canola or Vegetable Oil
83 oz. Twix Fun Size, chopped
Instructions:
Unwrap Twix Minis and chop into small pieces.
Combine cake mix, eggs, and oil in mixing bowl, and beat well.
Stir in Twix pieces with spoon.
Chill dough in refrigerator for an hour.
Preheat oven to 350 degrees.
After dough chills, drop onto ungreased Nonstick Cookie Sheet in rounded balls.
Bake until done.
Kit Kat Cookies Recipe:
Your favorite chocolate chip cookie is now filled with chopped Kit Kat candy bars and white chocolate.
Ingredients:
25 oz. Betty Crocker Milk Chocolate Cake Mix box
½ cup Canola or Vegetable Oil
2 Eggs
78 oz. Kit Kat Snack Size bag, chopped
Instructions:
Unwrap Kit Kat Snack Size bars, chop into pieces.
Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
Stir in chopped Kit Kat pieces with a spoon.
Chill dough in refrigerator for minimum 1 hour.
Preheat oven to 350 degrees.
After dough chills, drop onto un greased Nonstick Cookie Sheet in balls shape.
Bake for approx. 7 – 9 minutes till done.
Here ends our list FOLKS! Try and experiment with the recipes to show off your skills and impress your guests.
