Holiday Cookie Recipes

Looking for something new to bake this holiday season? Try one of these holiday cookie recipes that'll leave you wanting more. 

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Black and White Cookies

Recipe from Baking with the Cake Boss: 100 of Buddy's Best Recipes and Decorating Secrets by Buddy Valastro

 

Makes 12 cookies

 

¾ cup plus 2 tablespoons granulated sugar
½ cup (1 stick) unsalted butter
2 extra-large eggs
½ cup milk
¼ teaspoon pure vanilla extract
1/8 teaspoon freshly squeezed lemon juice
1¼ cups cake flour
1¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ cup water
2 cups powdered (10X) sugar
2 tablespoons semisweet chocolate chips or ½ ounce semisweet chocolate, coarsely chopped


1. Position a rack in the center of the oven and preheat to 340°F.


2. Cream the sugar and butter together in the bowl of a stand mixer fitted with the paddle attachment, starting on low speed and gradually increasing to medium. (You can use a hand mixer if you let the butter soften at room temperature before beginning.) Add the eggs, one at a time, paddling about
1 minute after each egg is added, then stopping after each one to scrape. Add the milk, vanilla, and lemon juice and paddle just until they are absorbed
into the mixture.


3. Sift the cake flour, all-purpose flour, baking powder, and salt together into a separate bowl. Add them to the mixer bowl. Paddle on low speed just until they have been absorbed by the mixture and it is smooth and consistent.


4. Line two cookie sheets with parchment paper, using nonstick spray or a dab of butter in each corner to glue the paper in place.


5. Use a 2-ounce ice cream or ¼-cup measure scoop to scoop batter onto the parchment paper, leaving 2 inches between the cookies.


6. Bake in batches until the cookies are lightly golden brown, about 18 minutes. Remove the cookie sheets from the oven and as soon as the cookies can
be moved, use a spatula to transfer them to a rack and let them cool.


7. Transfer the cookies to plates and place in the freezer for about 10 minutes to firm them up.


8. Meanwhile, bring the water to a boil in the top of a double boiler set over simmering water. Whisk in the 10X sugar until the mixture is a uniformly smooth and white. Use a spatula to ice half of the top of each cookie, using the edge of the spatula or the tip of a thin-bladed knife to make a straight
edge. (If the icing seizes up, simply return the pot to the double boiler over low heat and whisk to reinvigorate.)

Baking with the Cake Boss

Icebox Cookies

Recipe from Baking with the Cake Boss: 100 of Buddy's Best Recipes and Decorating Secrets by Buddy Valastro

 

  • 4 cups all-purpose flour, plus more for flouring your work surface and hands
  • 1¼ cups vegetable shortening (such as Crisco)
  • 1¼ cups (2½ sticks) unsalted butter
  • 1 cup powdered (10X) sugar
  • 4 extra-large eggs
  • ¼ teaspoon salt
  • ½ cup cold water


1. Put the flour, shortening, butter, sugar, eggs, and salt in the bowl of a stand mixer fitted with the paddle attachment. (You can use a hand mixer if you allow the butter and shortening to soften at room temperature before beginning.)


2. Paddle at low speed until the mixture resembles creamy cookie dough, about 3 minutes; it should be tacky and should not run down the side of the
paddle when the motor is stopped. With the motor running on low, slowly add the water and mix until fully absorbed, about 2 minutes more.


3. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, orto 3 days, but do not freeze. Remove the dough from the refrigerator and let it come to room temperature before proceeding.


4. Position a rack in the center of the oven, and preheat to 325°F.


5. Note that this is a very sticky, difficult dough to handle, so you have to generously flour your work surface and your hands. After flouring, transfer half
the dough to your surface and gently roll it into a log, reflouring the top of the dough as necessary as you work to keep it manageable. Work the dough
into a 12-inch square, ½ inch thick.


6. Cut about 12 cookies from the first batch (the number will depend on what shape cutter you are using; see headnote), then return the scraps to the bowl, chill again and recut, cutting another 12 or so cookies. Continue to return the scraps to the bowl and repeat with the remaining dough. You will get fewer cookies from each successive batch, and should end with a total of about 40.


7. Arrange the cookies on the cookie sheets, about 1 inch apart, and bake in batches until lightly golden and firm, 12 to 15 minutes.


8. Remove the cookie sheet from the oven. As soon as the cookies can be moved, use a spatula to transfer them to a rack and let them cool.


9. There are a number of options for finishing the cookies:


To coat with chocolate (1 pound of chocolate is a good amount for the number of cookies here) in a double boiler and partially dip the cookies, then let
them dry on a rack.


To coat with colored crystal sugar, spray the cookies lightly with water before baking and dust with red and/or green sugar.


You can also, of course, leave the cookies plain and they will still be delicious.

Baking with the Cake Boss

Thumbprint Cookies

Recipe from So Sweet by Sur La Table/Andrews McMeel Publishing

 

Makes about 50 cookies

 

Dough:

  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup creamy salted peanut butter, at room temperature
  • 1 ¾ cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

 

Peanut Caramel:

  • 1 cup heavy whipping cream
  • ½ cup water
  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup
  • ⅛ teaspoon salt
  • ¾ cup finely chopped roasted salted peanuts
  • 4 ounces semisweet or bittersweet chocolate, finely chopped and melted (optional)


1. Preheat the oven to 350°F and position 2 oven racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.


2. Mix the dough. Place the butter, brown sugar, and granulated sugar in the bowl of the stand mixer and beat on medium speed until smooth and blended, about 2 minutes. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with a spatula. Add the egg and vanilla and blend well. Scrape down the bowl again. Add the peanut butter, beat until well blended, and scrape down the bowl once more.


3. In a medium bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture all at once. Turn the mixer to the lowest speed and blend slowly, just until there are no more patches of flour. Scrape down the bowl. Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no patches of unincorporated flour or butter lurking near the bottom of the bowl.


4. Use the ice-cream scoop to portion tablespoon-size mounds onto the prepared baking sheets, spacing them about 11/2 inches apart. Or use a spoon to portion the dough, then roll each piece into a ball between your hands and place on the prepared sheets, about 20 cookies per sheet. Use the rounded handle end of a wooden spoon (or another kitchen utensil) to make a depression, about an inch in diameter, in the center of each cookie.


5. Bake the cookies, switching the sheets between the racks and rotating each front to back halfway through, for 13 to 16 minutes, until they are lightly golden brown all over and a bit darker at the edges. Transfer to a cooling rack. Immediately reinforce the depression in each cookie using the same kitchen utensil.


Be careful not to push so hard that you crack the cookie or break through to the baking sheet. Cool and reline one of the baking sheets, and bake the remaining cookie dough as directed. Let the cookies cool completely.


6. Make the peanut caramel. Microwave the cream in a small, microwave-safe bowl just until hot. Set aside. Place the water in a medium saucepan and add the sugar, corn syrup, and salt. (The pan will seem too large, but when the cream is added the mixture will rise dramatically.) Cook the sugar mixture over medium heat, stirring occasionally with a heatproof spatula, until the sugar dissolves. Set the hot cream on the counter next to the stovetop. Turn the heat to high and cook the sugar mixture, occasionally swirling the pan (not stirring) so that the sugar cooks evenly, until it turns a golden brown. Immediately turn off the heat and whisk in the cream, adding it in a slow, steady stream. Whisk to blend the caramel well. Pour into the heatproof bowl and let cool until warm and pourable (if it becomes cold and thick, simply reheat in the microwave until it is fluid again). Stir in the peanuts.


7. Fill the cookies. Spoon the peanut caramel into the depressions of each cookie. Allow the filling to cool and set for an hour before finishing with the chocolate (if using). Cover and refrigerate any leftover peanut caramel to use another day.


8. Top with the chocolate. Place the melted chocolate in a small resealable plastic bag. Snip a small hole in the corner of the bag and stripe the chocolate over the top of the cookies. Allow the chocolate to cool and harden completely before transferring the cookies to a storage container.
 

Andrews McMeel Publishing

Almond-Chocolate Spritz Cookies with Orange Blossom Water

Recipe from So Sweet by Sur La Table/Andrews McMeel Publishing

 

Makes about 45 (2-inch) cookies

 

Dough:

  • ½ cup firmly packed almond paste (do not substitute marzipan)
  • ¾ cup sugar
  • 1¾ sticks unsalted butter, softened
  • 1 large egg plus 1 yolk
  • 1 teaspoon orange blossom water or pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • Pinch of salt

 

Chocolate Filling:

  • 2 ounces semisweet or bittersweet chocolate (up to 56 percent cacao), finely chopped
  • 1 tablespoon heavy whipping cream


1. Make the dough. Place the almond paste and sugar in the bowl of a stand mixer (or in a food processor). Beat on medium speed for 1½ to 2 minutes (or process for 45 seconds), until the almond paste is broken into tiny pieces. Add the butter and continue to beat for another 2 minutes (or process for 1 minute), until the mixture is well blended and slightly lighter in color. Scrape down the sides of the bowl with a spatula.

 

2. Add the egg and yolk and blend well (or process for 15 seconds). Add the orange blossom water and beat another 15 seconds to blend (or process for 5 seconds). Scrape down the sides of the bowl. Add the flour and salt. Turn the mixer to the lowest speed and blend slowly (or process for 10 to 15 seconds), just until there are no more patches of flour. Remove the bowl and stir gently a few times with the spatula to make sure there are no patches of unincorporated flour or butter lurking near the bottom of the bowl.

 

3. Shape the dough. Line 2 baking sheets with parchment paper. Immediately spoon half of the dough into the pastry bag fitted with the star tip. Pipe rosettes on the prepared baking sheets, spacing the cookies about 1 inch apart. (Alternatively, use a cookie press according to the manufacturer’s instructions.) The rosettes should be about ½ inch thick and about 1¾ inches in diameter. Repeat with the remaining dough. Chill the baking sheets in the refrigerator for 30 minutes.

 

4. Preheat the oven to 350°F and position 2 oven racks in the upper and lower thirds of the oven.

 

5. Bake the cookies, switching the sheets between the racks and rotating each front to back halfway through, for 15 to 20 minutes, until the cookies are rich, golden brown around the edges and across the bottom. Transfer to a cooling rack.

 

6. Immediately use the rounded handle end of a wooden spoon (or another kitchen utensil) to make a depression in the center of each cookie about ½ inch across. Be careful not to push so hard that you crack the cookie or break through to the baking sheet. Let the cookies cool completely.

 

7. Fill the cookies. Place the chopped chocolate and cream in a microwave-safe bowl and microwave on low for 30 seconds. Stir the mixture. Heat again for 30 seconds and stir until smooth. If there are still lumps, heat again for 30 seconds. Once smooth, spoon a little chocolate into each depression in the cookies. Allow the filling to cool and set completely.
 

Andrews McMeel Publishing

Cappuccino Biscotti with Hazelnuts and Chocolate

Recipe from So Sweet by Sur La Table/Andrews McMeel Publishing

 

Makes about 45 biscotti

 

  • 1 ½ tablespoons instant espresso powder
  • 2 teaspoons warm water
  • ½ cup (1 stick) unsalted butter, softened
  • ⅔ cup granulated sugar
  • 3 large eggs, at room temperature
  • 2 ¾ cups unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup chopped skinned toasted hazelnuts
  • 5 ounces good-quality semisweet or bittersweet chocolate, cut into 1/4-inch chunks, or 1 cup mini chocolate chips
  • ½ cup superfine sugar (optional)
  • ½ teaspoon ground cinnamon (optional)


1. Preheat the oven to 350°F and position an oven rack in the center.


2. In a small bowl, stir together the espresso powder and warm water until the powder is dissolved. Set aside.


3. Place the butter and granulated sugar in the bowl of a stand mixer and beat on medium speed until smooth and slightly lightened in color, 2 to 3 minutes. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Add the espresso mixture and blend well. Scrape down the bowl with a spatula. Add the eggs, one at a time, beating well (15 to 20 seconds) and scraping down the sides of the bowl after each addition.


4. In a medium bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture all at once. Turn the mixer to the lowest speed and blend slowly, just until there are no more patches of flour. Turn off the mixer and scrape down the bowl.


5. Add the hazelnuts and chocolate chips and mix on low just until blended. Remove the bowl from the mixer and stir gently a few times with a spatula to make sure the nuts and chips are evenly distributed and there are no patches of unincorporated flour or butter lurking near the bottom of the bowl.


6. Shape and bake the dough: Divide the dough in half. On a work surface lightly dusted with flour, gently squeeze and roll each piece to shape into logs about 13 inches long. Line 1 baking sheet with parchment paper. Place the logs on the sheet about 4 inches apart. Press down on the logs, flattening them slightly until they are each about 2 inches across the top. Place a second baking sheet under the first (to prevent the bottoms of the logs from browning too quickly). Bake for 30 to 35 minutes, until the logs are firm to the touch and lightly golden brown. Transfer the pan to a cooling rack and let the logs cool completely. (If you attempt to slice them while warm, the chocolate will smear and thecookies will look messy.)


7. Cut the logs and bake them a second time: Turn the oven down to 275°F and position two racks in the top and bottom thirds of the oven. Carefully transfer the cookie logs to a cutting surface. Use the serrated knife to slice the logs on a slight diagonal into cookies 3⁄8 inch thick. Line the second baking sheet with parchment paper. Place the cookies, cut side down, on the parchment-lined sheets (you’ll need both sheets to hold all the cookies). Toast the cookies in the oven, switching the sheets between the racks and rotating each front to back halfway through, for 30 to 40 minutes, until dry and lightly tinged with color. Transfer to a cooling rack.


8. While the cookies are toasting, prepare the finishing sugar if you like. Whisk together the superfine sugar and cinnamon in a clean medium bowl. As soon as the cookies are out of the oven and on the rack, immediately roll them in the cinnamon sugar and return to the baking sheet to cool completely.
 

Andrews McMeel Publishing

Chocolate Fudge Cookies with White Chocolate Drizzle

Recipe from Godiva

 

Makes about 3 dozen

 

Fudge Cookies:

  • 1 bar (1.5 ounces) Godiva Dark Chocolate, coarsely chopped
  • 1 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 6 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
  • White Chocolate Drizzle:
  • 2 bars (1.5 ounces each) Godiva Solid Ivory, coarsely chopped

 

Fudge Cookies:

1. Place chocolate in small microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.


2. Mix flour, cocoa, baking soda and salt.


3. Beat butter in large bowl until creamy, using electric mixer at medium speed. Add sugars and continue beating for 2 to 3 minutes or until mixture is light and fluffy. Add egg and vanilla and beat well. Stir in cooled chocolate.


4. Beat in flour mixture in two additions, using low speed. Stir in chopped chocolate. Cover and refrigerate until firm, about 4 hours or overnight.


5. Preheat oven to 350°F. Grease two baking sheets.


6. Shape dough into 1 1/2-inch balls and place about 2 inches apart on prepared baking sheets.


7. Bake 12 to 14 minutes or until no imprint remains when lightly touched with finger. Remove cookies from baking sheets and cool completely on wire racks.


Chocolate Drizzle:

1. Place solid ivory in small microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.


2. Drizzle cookies with melted solid ivory, using a small spoon.
 

Godiva

Chocolate Hazelnut Roll-Ups

Recipe from Godiva

 

Makes 24 small pastries

 

Cream Cheese Dough:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1-inch pieces
  • 1 package (8 ounces) cold cream cheese, cut into 1-inch pieces

 

Filling:

  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, at room temperature
  • 3 bars (1.5 ounces each) Godiva® Milk Chocolate, finely chopped
  • 1/2 cup chopped hazelnuts

 

Glaze:

  • 1 egg white
  • Pinch of salt
  • Sugar for sprinkling

 

Dough:
1. Beat flour, salt and butter in a large mixing bowl with electric mixer at low speed for 1 minute. Add cream cheese and continue to beat for 45 seconds, until dough forms. (There will be visible streaks of cream cheese remaining in dough.)


2. Turn dough out onto lightly floured work surface. Divide dough into 2 pieces and flatten each piece into a disc. Wrap each disc in plastic wrap. Refrigerate about 1 hour or until firm.

 

Filling and Assemble Roll-Ups:
1. Position rack in center of oven. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.


2. Stir sugar and cinnamon in a small bowl. Set aside.


3. Remove 1 dough disc from refrigerator. Unwrap and place on lightly floured surface. Roll dough out to about an 11-inch square, dusting work surface and dough with additional flour as necessary. Using a ruler and a pastry wheel or sharp knife, trim dough into a 10-inch square. Cut the square horizontally in half, making two 5- by 10-inch rectangles.


4. Keep dough positioned on work surface so that long sides are at top and bottom. Spread about 1 1/2 teaspoons butter over entire surface of each rectangle. Leaving a 1-inch border at long sides, sprinkle about 1 tablespoon sugar mixture over each rectangle. Sprinkle about ¼ each of the chocolate and nuts over sugar mixture on each rectangle. Fold bottom border of each rectangle over its filling and gently roll up, jellyroll fashion.


5. Place rolls, seam-side down on a prepared baking sheet. Refrigerate rolls until firm, about 1 hour.


6. Repeat steps 3 through 5 with remaining dough disc, using remaining butter, sugar mixture, chocolate and nuts.


7. Beat egg white with salt in a small bowl until frothy.


8. Cut each roll, crosswise, into 6 pieces. Arrange pieces cut-sides down 1-inch apart on the prepared baking sheets. Using a pastry brush, brush each with egg white mixture and sprinkle generously with sugar.


9. Bake one sheet at a time for 25 minutes or until roll-ups are golden brown and slightly puffed. Slide parchment paper from baking sheet to wire rack and cool roll-ups completely.

Godiva

Stained-Glass Ornaments

Recipe from Very Merry Cookie Party: How to Plan and Host a Christmas Cookie Exchange by Virginia Van Vynckt and Barbara Grunes

 

Makes 30 cookies

 

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons unsalted butter, at room temperature
  • 1/2 cup firmly packed dark brown sugar
  • 3/4 cup unsulfured molasses
  • 1/3 cup water
  • 6 ounces translucent hard candies in colors of choice, crushed

 

1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

 

2. In a large bowl, with an electric mixer, beat the butter on medium speed until creamy. Add the sugar and molasses and beat for 2 minutes. Beat in the water. On low speed, beat in the flour mixture until a soft dough forms.

 

3. Gather the dough into a ball and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight.

 

4. Preheat the oven to 350°F. Line cookie sheets with aluminum foil.

 

5. Divide the dough into thirds. Divide each third into 10 equal pieces. Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter. Gently trace the design of your choice onto the prepared cookie sheets (a wooden spoon handle or chopstick works well for tracing on foil). Outline each design with a rope of dough, pressing the ends together to seal securely.

 

6. Sprinkle the inside of each design with the crushed candies, dividing the candies evenly among the outlined designs and creating an even layer.

 

7. Bake in the center of the oven or until the edges of the cookies are golden and the candy has melted, 6 to 9 minutes. Let the cookies cool on the cookie sheets on wire racks until the candy hardens, about 5 minutes. Gently peel the foil away from the cookies and transfer to the racks to cool completely.

Christmas Mice Cookies

Recipe from Very Merry Cookie Party: How to Plan and Host a Christmas Cookie Exchange by Virginia Van Vynckt and Barbara Grunes

 

Makes 15 cookies

 

  • 1/3 cup sweetened condensed milk
  • Green food coloring
  • 2 cups confectioners’ sugar
  • 3 cups sweetened shredded coconut
  • 30 almond slices
  • 15 currants or small red candies
  • Green or blue decorating pen
  • Green (sour apple) whips (laces) or other candy whips of your choice, cut into 6-inch pieces (15 pieces total)

 

1. In a small cup, stir together the condensed milk and 2 or 3 drops food coloring, or enough to create a very pale green. Make sure the food coloring is completely mixed through the milk.

 

2. In a food processor, combine the confectioners’ sugar, coconut, and condensed milk mixture and process until all the ingredients are well combined and the coconut is finely minced, about 1 minute. Remove the blade from the food processor.

 

3. Scoop up a tablespoon of the coconut mixture, then gently push it out of the spoon with another spoon onto a work surface. Shape the mixture into a mouse, pinching a narrow nose on one end and a plump rear on the other. Using a spatula, transfer the mouse on a plate. Repeat until all the mice have been formed.

 

4. Place 2 almond slices on each mouse “head” to create ears, and put a currant at the tip of the nose. Using the decorating pen, draw an eye on each mouse. Position a piece of candy whip for the tail on the plump rear, opposite the head. Cover the mice lightly with aluminum foil. Refrigerate until ready to serve.

A Very Merry Cookie Party

Chocolate Fudge Cookies

Recipe from Lindt by the Lindt Master Chocolatiers

 

Makes 30-40 cookies

 

13oz (360grams) Lindt Bittersweet Chocolate, chopped

½ cup (114grams) Butter

4 Eggs

1 teaspoon Coffee extract (can substitute instant coffee with bit of water)

1 ¾ cup (350g) Sugar

¾ cup + 2 Tablespoons (100g) Flour

3 tablespoons (20g) Cocoa powder

1 teaspoon Salt

½ teaspoon Vanilla extract

1 cup (120g) Almonds, coarsely chopped

1 cup (120g) Pistachios, coarsely chopped

6oz (170g) Lindt Swiss Classic White Chocolate Bar, chopped in chunks

6oz (170g) Lindt 70% Excellence Bar, chopped in chunks


1. Melt the butter in a saucepan and add the chopped Bittersweet chocolate, stir until melted and remove from heat.


2. Combine the eggs, ½ of sugar and extracts and whip until creamy.


3. Combine remaining dry ingredients with remaining sugar and add to the egg mixture.


4. Stir in the melted chocolate/butter mixture.


5. Stir in the nuts and the chopped chocolate.


6. Press the dough into a large baking pan or deep tray and refrigerate minimum 1 hour. The dough should not be more than ½ inch (13mm) thick or it will not maintain its shape when baked.


7. Preheat oven to 350F (180C).


8. Cut the dough in strips and then into small squares.


9. Place on cookie sheets lined with parchment paper and bake 5-7 minutes.


10. Cool on rack and store in airtight container.
 

Lindt Chocolate

Chocolate-Orange Crinkle Cookies

Recipe from The Fearless Baker by Emily Luchetti and Lisa Weiss

 

Makes about 26 cookies

 

  • 2 or 3 baking or cookie sheets
  • Parchment paper
  • Food processor
  • Saucepan and metal bowl, or double boiler if you have one
  • Electric stand mixer or a handheld mixer and medium bowl
  • Rubber spatula
  • 2/3 cup hazelnuts
  • 1/2 cup all-purpose unbleached flour
  • 1/2 teaspoon baking powder
  • 8 ounces dark chocolate (58 to 62 percent cacao), chopped or broken into 1-inch pieces
  • 3 tablespoons unsalted butter
  • 2 tablespoons orange flavor liqueur (such as Grand Marnier or Cointreau)
  • 2 large eggs
  • 1/3 cup plus 1/4 cup granulated sugar
  • Grated zest of 1 orange
  • About 1/4 cup confectioners’ sugar

 

1. Preheat the oven to 350°F.


2. Spread the hazelnuts in one layer in a small baking pan and put in the (preheated) oven. Set a timer for 10 minutes and check the nuts to see if they’re a light golden brown. If not, toast 2 minutes longer. Put the warm nuts in a colander and rub them with a clean kitchen towel to remove some of the skins. (If you don’t have a colander, just rub them in the towel.) Don’t worry about getting all the skins—you just want to remove the loose pieces.


3. In the food processor, process the hazelnuts with the flour and baking powder until the nuts are finely ground and look like coarse sand. Transfer to a medium bowl and set it aside.


4. Melt the chocolate, butter, and liqueur by putting them in a heat-proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. (You can use a double boiler if you have one.) Stir and scrape the side of the bowl occasionally with the rubber spatula until the chocolate is smooth and evenly melted. Remove the bowl from the heat and set aside.


5. Using the stand mixer, or a handheld mixer and medium bowl, beginning on low speed and then increasing to medium speed, beat the eggs with the 1/3 cup sugar and orange zest until they’re well combined and the sugar has begun to dissolve. Reduce the speed to low and mix in the melted chocolate and then the ground hazelnut mixture until everything is evenly combined. Scrape down the side of the bowl with the rubber spatula.


6. Transfer the dough to a bowl or wrap it in plastic and refrigerate until it’s chilled and somewhat firm, about 1 hour (or you can leave it overnight).
 

The Fearless Baker

Pine Nut–Fig Cookies

Recipe from The Fearless Baker by Emily Luchetti and Lisa Weiss

 

Makes about 30 cookies

 

  • 2 or 3 baking or cookie sheets
  • Parchment paper
  • Small spring-loaded ice cream scoop (if you have one)
  • 1/2 cup pine nuts
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted
  • 1 1/4 cups firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 1/4 cups all-purpose unbleached flour
  • 1/4 cup white cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup dried figs, cut into 1/4-inch pieces

 

1. Preheat the oven to 350°F. Line the baking sheets with parchment.


2. Spread the pine nuts in one layer in a small baking pan and put in the (preheated) oven. Set a timer for 10 minutes and check the nuts to see if they’re a light golden brown. If not, toast 2 minutes longer. Let cool and then coarsely chop.


3. Put the melted butter in a medium bowl and, with a rubber spatula or wooden spoon, stir in the brown sugar, granulated sugar, and vanilla until everything is well combined. Stir in the egg and egg yolk, then the flour, cornmeal, baking soda, and salt. Last, stir in the pine nuts and figs.


4. Put 2 racks in the upper and lower thirds of the (preheated) oven. Place 2-tablespoon (not flat, not heaping) mounds of dough 2 inches apart on the parchment-lined baking sheets. If you have one you can also use a small ice cream scoop to form the cookies and plop them out onto the sheets (it’s much faster and easier).


5. Bake until the cookies are golden brown, about 12 minutes. So that they bake evenly you may need to rotate the pans in the oven or switch racks halfway through.


6. Let the cookies cool to room temperature.
 

The Fearless Baker

Cornflake-Chocolate-Chip Marshmallow Cookies

Recipe from Momofuku Milk Bar by Christina Tosi and David Chang

 

Makes 15 to 20 cookies

 

  • 16 tablespoons (2 sticks) butter, at room temperature
  • 1 ¼ cups granulated sugar
  • ⅔ cup tightly packed light brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 ½ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons kosher salt
  • 3 cups *Cornflake Crunch
  • ⅔ cup mini chocolate chips
  • 1 ¼ cups mini marshmallows


1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See page 27 for notes on this process.)


2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.


4. Using a 2.-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.


5. Heat the oven to 375°F.


6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.


7. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.


*Cornflake Crunch recipe on next slide

Momofuku Milk Bar

Cornflake Crunch

Recipe from Momofuku Milk Bar by Christina Tosi and David Chang

 

Makes about ½ (12-ounce) box (5 cups) cornflakes

 

  • ½ cup milk powder
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 9 tablespoons butter, melted

 

1. Heat the oven to 275°F.


2. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.


3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.


4. Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.

Momofuku Milk Bar

Peanut Butter Cookies

Recipe from Momofuku Milk Bar by Christina Tosi and David Chang

 

Makes 15 to 20 cookies

 

  • 12 tablespoons (1 ½ sticks) butter, at room temperature
  • 1 ½cups sugar
  • ¼ cup glucose
  • 1 cup Skippy peanut butter
  • 2 eggs
  • teaspoon vanilla extract
  • 1⅓ cups flour
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 2 ¼ teaspoons kosher salt
  • ½ recipe *Peanut Brittle

 

1. Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl. Paddle in the peanut butter, then add the eggs and vanilla and beat for 30 seconds on medium-high speed. Scrape down the sides of the bowl, then beat on medium-high speed for 3 minutes. During this time the sugar granules will dissolve and the creamed mixture will double in size. (The lower proportion of butter and the presence of peanut butter—which is a great emulsifier—means you don’t need to do the standard 10-minute creaming for this cookie.)


2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl.
3. Still on low speed, mix in the peanut brittle until incorporated, no more than 30 seconds.


4. Using a 2.-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or for up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.


5. Heat the oven to 375°F.


6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be tan with auburn specks throughout. Give them an extra minute or so if that’s not the case.
7. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

 

In a pinch, substitute 35 g (2 tablespoons) hey will keep for 1 month.

 

*Peanut Brittle recipe on next slide
 

Momofuku Milk Bar

Peanut Brittle

Recipe from Momofuku Milk Bar by Christina Tosi and David Chang

 

Makes about 1 ¾ cups

 

  • 1 cup sugar
  • ½ cup peanuts

 

1. Line a quarter sheet pan with a Silpat (parchment will not work here).


2. Make a dry caramel: Heat the sugar in a small heavy-bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan—you want it all to melt and caramelize evenly. Cook and stir, cook and stir, until the caramel is a deep, dark amber, 3 to 5 minutes.


3. Once the caramel has reached the target color, remove the pan from the heat and, with the heatproof spatula, stir in the nuts. Make sure the nuts are coated in caramel, then dump the contents of the pan out onto the prepared sheet pan. Spread out as thin and evenly as possible. The caramel will set into a hard-to-move-around brittle mass in less than a minute, so work quickly. Let the brittle cool completely.


4. In a zip-top bag break the brittle up into pieces as small as possible with a meat pounder or a heavy rolling pin—we grind our brittle down in the food processor to the size of short-grain rice (you don’t want anyone to chip a tooth on it!). Eat or cook with it at will. Store your brittle in an airtight container, and try to use it up within a month.
 

Momofuku Milk Bar

Chocolate Cloud Cookies

Recipe by Lena Manley Flanagan’s recipe (via Regina Nelson), Norwich, New York from Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner and Jenna Sanz-Agero/Andrews McMeel Publishing

 

Makes about 3 dozen cookies

 

  • ½ cup whole milk
  • ½ teaspoon baking soda
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup packed dark brown sugar
  • ½ cup (1 stick) butter, at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ounces unsweetened chocolate, melted
  • 1 warm batch *Kossuth Cake Chocolate Frosting

 

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper (or use nonstick cooking spray). In a medium bowl, whisk together the milk and baking soda until all lumps are dissolved. Set aside. In a large bowl, whisk together the flour and baking powder. Set aside.
 

2. Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Reduce the speed to low and add the egg and vanilla. Add the melted chocolate and mix until smooth. Add half of the flour mixture and blend. Slowly incorporate the milk mixture. Add the second half of the flour mixture and blend until smooth.
 

3. Drop the dough by heaping teaspoonfuls onto the baking sheet, leaving at least 1 inch between cookies. Bake for 8 to 10 minutes, until the cookies spring back when touched. Make the frosting while the cookies bake. Remove the cookies from the oven and cool for 1 minute.
 

4. Lift the edges of the parchment paper and transfer the entire sheet of cookies (still on the paper) to a wire rack. If you did not bake the cookies on parchment paper, place wax paper on the rack to keep the frosting from dripping all over, and transfer the cookies individually. While the cookies are still warm, drizzle a teaspoon of the chocolate frosting on each and use the back of a spoon to spread the icing around.
 

We like to keep some of the underlying cookie exposed because it is so unusual. Let cool until the frosting sets.

 

*Kossuth Cake Chocolate Frostingon recipe on next slide

Andrews McMeel Publishing

Kossuth Cake Chocolate Frosting

Recipe by Lena Manley Flanagan’s recipe (via Regina Nelson), Norwich, New York from Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner and Jenna Sanz-Agero/Andrews McMeel Publishing

 

  • 2 ½ ounces bittersweet chocolate
  • ¼ cup (1/2 stick) butter
  • 2 ⅓ cups confectioners’ sugar
  • 3 tablespoons hot water, or more as needed
  • 2 egg yolks, beaten (one leftover from the dough recipe)
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt

 

Place the chocolate and butter in the top of a double boiler (or in a metal bowl nestled in a saucepan of boiling water) over medium heat, stirring regularly. When the chocolate is melted, stir in the sugar. Add the hot water, 1 tablespoon at a time, mixing until smooth. Remove from the heat and gently mix in the egg yolks, vanilla, and salt, stirring after each addition. Blend with a handheld electric mixer on low speed (or by hand) for 1 minute, or until the frosting is smooth. If the frosting is too thick to pour, add more hot water, a little at a time, to achieve a consistency that allows for drizzling.
 

Andrews McMeel Publishing

Cakies

Recipe by Tiffany Lemons from Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner and Jenna Sanz-Agero/Andrews McMeel Publishing

Makes about 6 dozen cookies

 

  • ½ cup vegetable shortening (we suggest Crisco Butter Flavor)
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 batch *Cakies Frosting
  • S prinkles or other decorations
  • Black patent leather shoes

 

Day 1: Place the shortening and sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Reduce the speed to low and blend in the eggs, one at a time. Add the sour cream, blending until just combined. Add the vanilla and mix until smooth, about 1 minute. Cover tightly with plastic wrap and chill in the refrigerator overnight.

 

Day 2: In a large bowl, whisk the flour, baking soda, and salt. Set aside. Return the shortening and sugar mixture bowl from the refrigerator to the mixing stand. With the mixer on low speed, blend in the flour mixture, a little at a time, until just incorporated. The cookie dough will look like thick and sticky tapioca pudding. Cover tightly with plastic wrap and return to the refrigerator to chill for at least 4 hours (or see Old School tip).

 

Preheat the oven to 375°F. Line baking sheets with parchment paper (or use nonstick cooking spray). When the cookie dough is cold, drop it by rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between cookies. Place the remaining dough in the refrigerator between batches to keep it chilled. Bake for 11 to 13 minutes, until the cookies begin to turn golden. Remove from the oven and cool for 2 minutes. Transfer to a wire rack to let cool completely.

 

Spread the frosting onto the cooled cookies. Add colored sugar crystals or other decorations while the frosting is warm.

 

*Cakies Frosting recipe on next page
 

Andrews McMeel Publishing

Cakies Frosting

Recipe by Tiffany Lemons from Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner and Jenna Sanz-Agero/Andrews McMeel Publishing

 

  • 2 cups confectioners’ sugar
  • ½ cup (1 stick) butter, melted
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons hot water

 

Place the confectioners’ sugar in the bowl of a stand mixer fitted with the whisk attachment. Slowly add the butter and vanilla and mix on medium-low speed until well combined, about 1 minute. Add 2 tablespoons water and mix until blended. Add more water 1 tablespoon at a time, if needed, to achieve the desired consistency (thick enough to spread).

 

Related: Cookies for Grown-ups

 

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Andrews McMeel Publishing

First Published Mon, 2011-11-21 15:38

Find this story at:

http://www.more.com/holiday-cookies-recipes