The holidays are a great excuse to bake. Whether there’s a year-end potluck at the office or you’re planning a party, everyone loves a fresh baked treat and there’s nothing better than holiday cookies. We decided to gather up some of our favorite holiday cookie recipes to share. They’re so delicious you won’t believe your tastebuds! Bon apetite!
1. Christmas Peanut Butter Blossoms
A classic peanut butter and chocolate cookie with a twist, Betty Crocker offers up this recipe for rich cookies you won’t resist:
1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
36 Hershey’s® Kisses® Brand milk chocolates, unwrapped
Betty Crocker™ white decorating gel
Betty Crocker™ holiday candy sprinkles
Betty Crocker™ red decorating icing
Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes.
Decorate as desired using remaining ingredients.
2. Gingerbread Cookies
It wouldn’t be the holidays without gingerbread! Here’s our favorite recipe for sweet ‘n’ spiced gingerbread cookies in fun shapes, courtesy of Food Network:
4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground dry ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
The wet ingredients:
1/2 cup dark molasses
1 lemon, juiced
In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.
Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside. In another bowl, whisk together the eggs, molasses and lemon juice.
Preheat the oven to 350 degrees F.
When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.
3. Classic Sugar Cookies
An old favorite, the sugar cookie is great for decorating so bust out those cookie cutters and get creative! You can decorate these cookies with frosting, sprinkles or candy. From AllRecipes:
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.