It’s the yummiest time of the year!
“Chestnuts roasting on an open fire” are great, but even better are the smells of buttery cookies baking in the oven, ready to be decorated or packed into tins and shared with friends and family. Crank up the Christmas carol playlist on Spotify, find your bottle of vanilla, and try one of these delicious recipes. Whether you favor cardamom, coconut, or cranberry, we have something for you.
Contributed by Melissa Mardis – “These are my go-to Christmas cookies. The dough can be frozen for up to a month in advance, and the baked cookies keep for up to two weeks in an airtight container. They’re great for the busy holiday season!”
Makes 5 dozen cookies
5 3/4 c. all-purpose flour
1 tsp. baking soda
1 Tbsp. salt
1 Tbsp. ground cardamom
1 tsp. ground allspice
¼ tsp. ground pepper
¼ tsp. ground cloves
1 c. unsalted butter, cubed, softened
1 c. dark brown sugar
½ c. granulated sugar
½ c. dark corn syrup
¼ c. water
¼ c. heavy cream
1 large egg
1 ½ tsp. vanilla
In a large mixing bowl, whisk together flour, baking soda, salt, cardamom, allspice, pepper, and cloves. Place butter pieces in a separate mixing bowl and set aside. Bring dark brown sugar, corn syrup, and water to a boil in a large saucepan, stirring constantly. Pour the sugar syrup over butter, then use a mixer to beat until uniform. In another smaller bowl, beat together heavy cream, egg, and vanilla. Add to the butter mixture and beat together until uniform. With the mixer on low, add flour mixture and mix until combined. Divide dough into thirds, wrap with plastic wrap, and refrigerate overnight. When ready to cook, preheat oven to 350 degrees. On a floured surface, roll one third of the dough out to about 1/8-inch thickness. Cut with floured cookie cutters. Place on a parchment paper-lined cookie sheet and refrigerate for 10 minutes. Bake cookies for 10-12 minutes. (For smaller cutters, check after 8 minutes.) Cool on wire racks before serving.
Bringing all the ingredients to room temperature helps them combine easily in baking and minimizes lumps.
allspice, baking soda, cloves, dark brown sugar, egg, flour, pepper, salt, sugar, vanilla
cardamom, dark corn syrup, heavy cream
Cranberry White Chocolate Chip Cookies
Contributed by Mary Haymaker – “Cranberry white chocolate chip cookies are pretty much my ideal Christmas cookies. Just put the mix in a jar and you have the perfect gift!”
Makes 2 dozen cookies
½ c. unsalted butter, room temperature
½ tsp. vanilla
¹⁄³ c. granulated sugar
¹⁄³ c. packed brown sugar
¾ c. all-purpose flour
¼ tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
1 c. quick-cooking oats
1 c. dried cranberries
1 c. white chocolate chips
Beat together butter, egg, and vanilla in a large bowl. Add sugar, brown sugar, flour, baking soda, salt, cinnamon, oats, cranberries, and white chocolate chips and stir well to combine. Refrigerate dough for 30 minutes. Preheat oven to 375 degrees. Scoop one-inch balls of dough onto parchment paper-lined cookie sheet and cook 8-10 minutes. Cool on wire racks before serving.
This cookie mix makes the perfect gift. Layer dry ingredients in a large Mason jar. Attach a festive recipe card that includes the remaining ingredients and baking instructions.
baking soda, brown sugar, butter, cinnamon, egg, flour, quick-cooking oats, salt, sugar, vanilla
dried cranberries, white chocolate chips
Coconut & Cherry Cookies
Contributed by Jessica Weaver – “I’ve made these every year since I discovered the recipe. Cherry and coconut are two of my favorite things, and I love how cheery these sweet, old-fashioned cookies are. They’re egg-free for any friends who have allergies.”
Makes 2 dozen cookies
1 c. unsalted butter, softened
1 c. sugar
1 tsp. vanilla
1 ½ Tbsp. milk
2 ½ c. flour
¾ c. maraschino cherries, diced
1 tsp. maraschino cherries juice
1 c. shredded, sweetened coconut
Cream butter and sugar together with a mixer on medium speed. Add vanilla and milk and beat to combine. Mix in flour until just incorporated. Stir in cherries and cherry juice by hand. Divide dough in half and roll each half into an 8-inch log. Roll each log in shredded coconut. Wrap in plastic wrap and refrigerate overnight or freeze for 30 minutes. When ready to bake, preheat oven to 375 degrees. Slice logs into ¼-inch wide cookies, and place cookies on a parchment paper-lined cookie sheet. Bake 8-10 minutes, or until lightly browned. After two minutes, remove to cooling racks.
If you prefer to avoid red food coloring, you can find a dye-free maraschino cherry at most health food stores.
butter, flour, milk, sugar, vanilla
maraschino cherries, shredded coconut
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