The holidays wouldn’t be the same without the scent of freshly-baked cookies filling the air. In years past, in-person cookie exchanges have been popular, but since social-distancing is so important this year, many of us are switching to virtual cookie exchanges or front porch drop-offs. Whether you’re participating in a virtual cookie exchange or are just baking cookies for your household, give these 5 delicious recipes a try.
Cut-Out Cookies
The quintessential holiday cookie is the cut-out cookie, and there are many different versions of it. These cookies are slightly chewy and soft, with the most decadent, buttery icing to top them off. Decorating them with your favorite holiday sprinkles or candies almost makes them look too good to eat…almost.
Ingredients:
● 3 c unbleached flour
● 1⁄2 tsp salt
● 1 tsp baking soda
● 1 c unsalted butter, softened
● 1 c sugar
● 2eggs
● 2 tsp vanilla
Frosting:
● 2 c powdered sugar
● 1⁄2 c butter, melted
● 1⁄2 tsp vanilla
● 2-3 tsp milk, or until desired consistency is reached
Instructions:
- Combine the flour, salt, and baking soda in a medium bowl and set aside.
- In a large bowl, beat the butter and sugar until creamed together. Mix in the eggs andvanilla until just combined.
- Slowly beat in the flour mixture until combined.
- Divide the mixture in half and form it into two disks. Wrap the disks in plastic wrap andplace in the refrigerator for at least an hour to chill, or overnight.
- Once chilled, roll the dough out onto a floured surface with a rolling pin. Cut into shapeswith your favorite holiday-themed cookie cutters.
- Preheat the oven to 350 degrees.
- Place the cookies on a greased baking sheet and bake for 8-10 minutes, or until slightlygolden on the edges.
- Remove the baked cookies from the oven and place them on a wire rack to cool.
- While they cool, whisk together the icing ingredients. You want the icing to bespreadable, but not runny.
- Frost the cooled cookies and decorate them with your favorite sprinkles or candies
11. Store in an airtight container in the refrigerator for up to 1 week. Eat them chilled, or leave them at room temperature for 30 minutes before eating for a softer texture.
Classic Chocolate Chip Cookies
You can’t go wrong with a classic, and these chocolate chip cookies are the ultimate comfort food. They’re slightly crisp around the edges, but soft and chewy on the inside. Your family and friends will devour them!
Ingredients:
● 2 1⁄4 c unbleached flour
● 1 tsp baking soda
● 1 tsp salt
● 1 c unsalted butter, softened
● 3⁄4 c sugar
● 3⁄4 c brown sugar
● 1 tsp vanilla
● 2eggs
● 2 c semi-sweet chocolate chips
Instructions:
- Preheat the oven to 375 degrees.
- Mix together the flour, baking soda, and salt in a medium bowl and set aside.
- In a large bowl, cream together the butter and sugars. Add the eggs and vanilla andbeat until combined.
- Slowly beat in the dry ingredients until all the flour is absorbed.
- Stir in the chocolate chips.
- Drop rounded tablespoonfuls of the dough onto a greased cookie sheet, about 2-inchesapart.
- Bake for 8-10 minutes, or until slightly golden brown.
- Remove the baked cookies from the oven and place them on a wire rack to cool.
- Store at room temperature in an airtight container for up to 5 days.
Hot Cocoa Cookies
Hot cocoa is the ultimate holiday drink, and these cookies put all that chocolatey deliciousness into one tantalizing bite. Try them dipped in hot cocoa for a sweet treat that will knock your socks off.
Ingredients:
● 1 c unsalted butter, softened
● 1 c sugar
● 2⁄3 c brown sugar
● 2eggs
● 1 tsp vanilla
● 3 c unbleached flour
● 3⁄4 c hot cocoa mix (not the one with marshmallows)
● 1 tsp salt
● 1 tsp baking soda
● 2 tsp baking powder
● 1 c semi-sweet chocolate chips
● 1 c mallow bits (not mini marshmallows)
Instructions:
- Combine the flour, hot cocoa mix, salt, baking soda, and baking powder in a mediumbowl.
- In a large bowl, cream together the butter and sugars. Beat in the eggs and vanilla.
- Slowly beat the dry ingredients into the wet ingredients until a soft dough forms.
- Stir in the chocolate chips and refrigerate the mixture for 30 minutes.
- Stir in the mallow bits right before baking.
- Preheat the oven to 350 degrees.
- Drop rounded teaspoonfuls onto a greased baking sheet.
- Bake for 9-11 minutes, or until the edges are lightly browned.
- Remove cookies from the oven and place them on wire racks to cool.
- Store at room temperature in an airtight container for up to 5 days.
Iced Oatmeal Cookies
Oatmeal cookies have gotten a bad reputation, and there’s really no reason for it. They are sweet but also slightly spicy, and the perfect accompaniment to a tall glass of cold milk. These iced oatmeal cookies will rival any grandma’s oatmeal cookie recipe.
Ingredients:
● 2 c old-fashioned oats
● 2 c unbleached flour
● 1 tbsp baking powder
● 1⁄2 tsp baking soda
● 1⁄2 tsp salt
● 2 tsp cinnamon
● 1 c unsalted butter, softened
● 1 c brown sugar
● 1⁄2 c sugar
● 2eggs
● 1 tsp vanilla
Glaze:
- ● 2 c powdered sugar
- ● 3 tbsp milk
Instructions:
1. Preheat the oven to 350 degrees.
- Pulse the old-fashioned oats in a food processor a few times. They should still be coarse.
- In a medium bowl, combine the oats, flour, baking powder, baking soda, salt, and cinnamon.
- Cream together the butter and sugars in a large bowl. Beat in the eggs and vanilla.
- Slowly beat in the dry ingredients until well-combined.
- Roll the dough into tablespoon-sized balls and place on a greased baking sheet.
- Bake for 10-12 minutes, or until edges are golden brown.
- Remove the cookies from the oven and place on a wire rack to cool.
- While the cookies are cooling, combine the powdered sugar and milk to form a thinglaze. More milk may be necessary to reach desired consistency.
- Dip the tops of the cooled cookies into the glaze and place them back on the wire rackuntil the glaze hardens.
- Store in an airtight container in a cool place (since there’s milk in the glaze) for up to 4days.
Easy Crinkle Cookies
If the thought of baking cookies overwhelms you, this recipe is the perfect one to get you started. They’re super easy to make, taste delicious, and they naturally crack in the oven so you can’t mess them up!
Ingredients:
● 1 package fudge brownie mix (13×9 size)
● 1 c unbleached flour
● 1egg
● 1⁄2 c water
● 1⁄4 c vegetable oil
● 1 c semi-sweet chocolate chips
● 2 c powdered sugar
Instructions:
- In a large bowl, beat all of the ingredients together, except for the chocolate chips.
- Stir in the chocolate chips.
- Refrigerate the dough for 30 minutes.
- Preheat the oven to 350 degrees.
- Roll the dough into tablespoon-sized balls and drop them in the powdered sugar, rollingaround to coat.
- Place the dough 2-inches apart on a greased cookie sheet and bake for 8-10 minutes, oruntil edges are set.
- Remove the cookies from the oven and place on a wire rack to cool.
- Store at room temperature in an airtight container for up to 5 days.
Happy holidays and happy baking!
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