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Holiday Cookie Recipes

December 3, 2021

We've compiled some of our favorite holiday cookie recipes and we hope that you enjoy them!

Snickerdoodles


Ingredients

  • 1 cup Unsalted Butter (softened)
  • 1 1/2 cups Sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla
  • 2 3/4 cup Flour
  • 1 1/2 teaspoon Cream of Tartar
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt

Cinnamon-Sugar Mixture:

  • 1/4 cup Sugar
  • 1 1/2 Tablespoons Cinnamon

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 
  3. Stir in flour, cream of tartar, baking soda, and salt, just until combined. 
  4. In a small bowl, stir together sugar and cinnamon. 
  5. If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.
  6. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan. 


Chocolate Chip Cookies

Ingredients

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs 

2 teaspoons vanilla extract

1 teaspoon baking soda

2 teaspoons hot water

½ teaspoon salt

3 cups all-purpose flour 

2 cups semisweet chocolate chips

1 cup chopped walnuts (optional)


Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.



Chocolate Crinkle Cookies

Ingredients


1 cup all-purpose flour

½ cup cocoa powder, unsweetened

1 teaspoon baking powder

pinch of salt

¼ cup vegetable oil

½ cup granulated sugar

¼ cup brown sugar, packed

1 teaspoon

 pure vanilla extract

2 large eggs

¼ cup confectioners' sugar (for the coating)


INSTRUCTIONS

  1. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside
  2. In a medium bowl, use a hand mixer to beat together oil and sugars on medium-low speed until combined. Add vanilla and eggs, one at a time, and beat until combined.

  3. Gradually add the dry ingredients into the wet ingredients, and beat on low speed until just combined, scraping down the sides. Note that the dough is will be very sticky.
  4. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.  If chilling the dough overnight, place the cookie dough on the counter for 10-20 minutes before rolling into balls. This will allow it to warm up slightly, otherwise the cookies will be thicker and will not spread as much.
  5. Preheat oven to 350F. Line a half sheet baking pan with a silicone baking sheet or parchment paper, and set aside. Place confectioners' sugar into a shallow plate.
  6. Remove cookie dough from the refrigerator. Use a cookie scoop to scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the cookie ball into a shallow plate of confectioners' sugar and coat it completely. Place the cookie balls 2 inches apart on the lined baking sheet. Repeat until you have used up all the cookie dough. You may have to bake these in 2 batches.
  7. Bake for 10-12 minutes, until just set. They will be soft to the touch and will appear slightly underbaked, but they will firm up as they cool. Give the baking sheet a few gentle taps on the kitchen counter. Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. 


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