Bring your families and loved ones some holiday cheer this year by baking them one of these delicious cookie recipes!
Red Velvet Crinkle Cookies
Ingredients
- 3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 3/4 teaspoon of salt
- 3/4 cup unsalted butter
- 1 1 /3 cups granulated sugar
- 3 large eggs
- 1 tablespoon milk
- 1 1/2 teaspoon vanilla
- 5 teaspoons red food coloring
- 1 cup powdered sugar.
Instructions
- Whisk together the dry ingredients in a mixing bowl and set aside.
- Whip butter and sugar together until fluffy.
- Mix in eggs 1 at a time. Add in the milk, vanilla, and red food coloring.
- Slowly add dry ingredients on low speed and mix until just combined, then cover the bowl in plastic wrap and chill in the fridge for 1.5 hours.
- Preheat oven to 350 degrees, and pour the powdered sugar into a small bowl. Remove the dough from the fridge and roll it into dough balls, about 2 tablespoons each.
- Roll the balls in the powdered sugar to evenly coat the cookie dough. Place on the baking sheet, flatten slightly, and bake for 13-15 minutes.
Triple Chocolate Turtle Cookies
Ingredients
- 1/2 cup unsalted butter, room temp
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 2 tablespoons milk
- 1 tablespoon molasses
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semi sweet chocolate chips
- 1 cup chopped pecans
- 15 soft caramel candies
- 3 tablespoons heavy cream
Instructions
- In a large bowl mix together flour, cocoa, and salt.
- Beat butter until creamy, add sugars and beat until light and fluffy. Add egg, milk, molasses, vanilla, and mix. Finally add flour mixture and mix until just combined.
- Wrap the dough in plastic wrap and refrigerate for 2 hours.
- Preheat the oven to 350 degrees, and line the baking sheet.
- Mix together mini chocolate chips and pecan pieces into a small bowl. Roll chilled dough into 1 inch balls, and then roll the balls in the chocolate chips and pecan, pressing them firmly into the dough. Place the balls onto the baking sheet and use a small spoon to press a slight indentation in the center of each dough ball.
- Bake for 10 minutes, and let cool on the pan for another 10 minutes. Gently re-press the indentations.
- Prepare the caramel filling by microwaving the caramels and cream together in a small bowl until smooth, stirring every 30 seconds until melted. Fill the indentation on the cookie with 1/2 teaspoon of caramel.
Candy Cane Cookies
Ingredients
- 2 sticks unsalted butter
- 1 cup sugar
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 2 3/4 cup all purpose flour
- 1 teaspoon red food dye
Instructions
- Place the butter, peppermint, vanilla, baking powder, and salt into a large bowl and beat until a paste forms.
- Scrape down the sides of the bowl and beat in the egg until it is absorbed. Add in the flour and beat until just combined.
- Divide the dough in half, and add food coloring to one half and mix until it is evenly distributed.
- Wrap each half of the dough in plastic wrap and place into the fridge for 3-12 hours.
- When you are ready to bake, preheat the oven to 350 degrees. Grab a piece of each dough and roll it into a 5 inch rope, then twist them together and curve the top of the dough to create a candy cane!
- Bake for 8-10 minutes or until the edges are just browned. Let cool for 10 minutes before moving.
Snowball Cookies
Ingredients
- 1 cup unsalted butter
- 5 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine grain sea salt
- 2 cups all purpose flour
- 2 cups finely chopped walnuts, pecans, or almonds.
- 1 1 /2 cups confectioners sugar
Instructions
- Use a mixer to cream together softened sugar and granulated sugar until smooth. Beat in vanilla and salt and gradually add flour. Stir in chopped nuts, then divide the dough in half and wrap in plastic wrap before chilling in the fridge for 45 minutes.
- While the dough chills, preheat the oven to 350 degrees and line two baking sheets.
- Remove the dough from the fridge and roll into 1-inch balls. Bake for 12-14 minutes, and then sift powdered sugar onto them while they are still warm.
Ingredients
- 3/4 cup soft butter
- 3/4 cup light brown sugar
- 1/2 cup molasses
- 1 large egg
- 3 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon all spice
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 container white sanding sugar
- 1 bag chocolate striped Hershey’s Kiss
Instructions
- Preheat oven to 350 degrees and line baking sheets.
- In a large bowl mix together flour, ginger, cinnamon, nutmeg, allspice, baking soda, and salt.
- In another bowl beat together butter and brown sugar until it is light and fluffy. Add in molasses, egg, and vanilla extract. Then gradually add in dry ingredients until the dough forms.
- Pour sanding sugar into a bowl and roll the cookie dough balls in the sugar before placing them onto the baking sheet.
- Bake for 8-2 minutes, and allow them to cool slightly before pressing the Hershey’s Kiss into the top of the cookie.
