Christmas Cookie Recipes...
amillenium
Posts: 281 Member
in Recipes
I opened the thread in the Food section and expected everyone's favorite cookie recipes. Sadly, it was not....
So I wanted to get some new cookie ideas (we do a lot of baking for various pot lucks). Don't have to be "healthy" just have to taste great
So I wanted to get some new cookie ideas (we do a lot of baking for various pot lucks). Don't have to be "healthy" just have to taste great
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Replies
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I know exactly what thread you're talking about, lol.
I made those last year (after asking for a recipe here) and they turned out really well (even though the dough was odd and I probably messed up somewhere)
http://allrecipes.com/recipe/10402/the-best-rolled-sugar-cookies/0 -
I like where this thread is going....(bookmarking)0
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My family loves these. I use milk chocolate chips. Easy and yummy.
Chocolate chip blondies
http://www.tasteofhome.com/recipes/chocolate-chip-blondies0 -
My favorite are ginger creams and ritz peanut butter sandwich dipped in chocolate!0
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I plan on trying these for my daughter's 3rd grade party:
http://sallysbakingaddiction.com/2013/12/03/candy-cane-kiss-cookies/
Because...sprinkles.
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Cinnamon Roll Sugar Cookies
1 cup butter, softened + 3/4 cups butter, softened
2 cups white sugar
1 1/2 cups packed brown sugar
3 eggs
1 tsp vanilla
1 cup sour cream (full fat please!)
6 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
2 Tbsp ground cinnamon
Icing:
8 oz softened cream cheese
1/2 icing sugar
2-4 Tbsp milk as needed
1. Cream 1 cup of butter and white sugar in a large bowl or stand mixer (paddle attachment) until fluffy. Add eggs, vanilla, and sour cream until well combined. Add flour, baking soda and powder, and salt until just mixed.
2. Form into two discs, cover with plastic wrap, and chill for about an hour.
3. One at a time, roll disk onto a well-floured surface creating a large rectangle/oval about 1/4 inch thick. Cover each with half the 3/4 cup softened butter, then sprinkle with half the brown sugar and half the cinnamon.
4. Roll dough lengthwise into a log, ensuring the end is well-sealed with the butter mixture. Slice each into even rounds (between 1/2 and an inch thick depending on how big you want your cookies.)
5. Lay each round out onto a parchment-paper covered baking sheet.
6. Bake in a 350F oven 12-14 min.
7. Cool on a baking rack until completely cool, then ice.
Cream-cheese icing:
1. Combine cream cheese and icing sugar with a hand or stand mixer until light and fluffy. If you plan to drizzle the icing, you'll need to also add 2-4 tbsps milk until the consistency is thin enough. If you're using a pastry bag to pipe on the icing, you might only need 1 tbsp.
2. When cookies are completely cool, drizzle icing with a spoon or pastry bag across each cookie.0 -
Raspberry-almond linzers
2/3 cup almond flour
1/2 cup packed light brown sugar
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1 cup unsalted butter, softened
1 large egg
1 tsp vanilla
(icing sugar)
With an electric or stand mixer, beat the butter and brown sugar until fluffy. Beat in the egg and vanilla. In a separate bowl, combine the dry ingredients, then turn the mixer to low and add gradually, mixing until just combined. Wrap the ball of dough in plastic wrap and chill for at least an hour.
Preheat oven to 350F. On a floured surface, roll out dough to 1/8 inch thickness then cut into shapes of your choice (rounds are easiest.) Cut an additional shape out of the middle of half of the cookies (I did a snowflake. Reroll and cut scraps as necessary.
Place all the whole cookies on cookie sheets and use separate sheets for the hollow cookies (they need a little less time to bake.) Bake until the edges are just golden, 10-12 minutes. Cool on a baking rack.
Sift icing sugar onto the hollow cookies.
Place about 1 Tbsp of your favourite jam (or if you want to make your own filling, let me know and I'll give you my simple raspberry recipe...pretty much any thickened pie-filling type recipe will work fine though) onto the centre of the whole cookies and sandwich with the hollow ones.
When I make my raspberry jam-type sauce I always add a tiny bit of rosewater to make it super aromatic.0 -
Rose-cardamom shortbread
1 1/2 cups white rice flour
3/4 cup icing sugar
1/2 cup butter, softened
1 large egg
1 tsp rose water
about 1 Tbsp black sesame seeds (or poppy seeds)
1/2 tsp ground cardamom
With an electric or stand mixer, beat butter and sugar in a medium bowl until smooth. Add egg and rosewater and beat again until well-combined. Slowly add flour and cardamom and mix until just combined. Cover and chill for at least six hours or overnight.
Preheat oven to 300F. Roll level tablespoons of dough into balls and place on parchment-line baking sheets 1 1/2 inches apart. Use a fork to flatten balls to 1/4 inch thickness. Sprinkle cookies with seeds.
Bake until firm but pale, 20-25 min. Cool on wire racks.0 -
Here's a photo of the linzers and cinnamon roll sugar cookies (there's a ginger cookie on there too):
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Cinnamon Roll Sugar Cookies
1 cup butter, softened + 3/4 cups butter, softened
2 cups white sugar
1 1/2 cups packed brown sugar
3 eggs
1 tsp vanilla
1 cup sour cream (full fat please!)
6 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
2 Tbsp ground cinnamon
Icing:
8 oz softened cream cheese
1/2 icing sugar
2-4 Tbsp milk as needed
1. Cream 1 cup of butter and white sugar in a large bowl or stand mixer (paddle attachment) until fluffy. Add eggs, vanilla, and sour cream until well combined. Add flour, baking soda and powder, and salt until just mixed.
2. Form into two discs, cover with plastic wrap, and chill for about an hour.
3. One at a time, roll disk onto a well-floured surface creating a large rectangle/oval about 1/4 inch thick. Cover each with half the 3/4 cup softened butter, then sprinkle with half the brown sugar and half the cinnamon.
4. Roll dough lengthwise into a log, ensuring the end is well-sealed with the butter mixture. Slice each into even rounds (between 1/2 and an inch thick depending on how big you want your cookies.)
5. Lay each round out onto a parchment-paper covered baking sheet.
6. Bake in a 350F oven 12-14 min.
7. Cool on a baking rack until completely cool, then ice.
Cream-cheese icing:
1. Combine cream cheese and icing sugar with a hand or stand mixer until light and fluffy. If you plan to drizzle the icing, you'll need to also add 2-4 tbsps milk until the consistency is thin enough. If you're using a pastry bag to pipe on the icing, you might only need 1 tbsp.
2. When cookies are completely cool, drizzle icing with a spoon or pastry bag across each cookie.
these sound delicious, but I wonder what happens to all that butter (spread on the dough before rolling and cutting) when you bake the cookies? does it ooze out and make a mess? or do the cookies actually turn out like little flat cinnamon rolls?0 -
blondie_mfp wrote: »Cinnamon Roll Sugar Cookies
1 cup butter, softened + 3/4 cups butter, softened
2 cups white sugar
1 1/2 cups packed brown sugar
3 eggs
1 tsp vanilla
1 cup sour cream (full fat please!)
6 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
2 Tbsp ground cinnamon
Icing:
8 oz softened cream cheese
1/2 icing sugar
2-4 Tbsp milk as needed
1. Cream 1 cup of butter and white sugar in a large bowl or stand mixer (paddle attachment) until fluffy. Add eggs, vanilla, and sour cream until well combined. Add flour, baking soda and powder, and salt until just mixed.
2. Form into two discs, cover with plastic wrap, and chill for about an hour.
3. One at a time, roll disk onto a well-floured surface creating a large rectangle/oval about 1/4 inch thick. Cover each with half the 3/4 cup softened butter, then sprinkle with half the brown sugar and half the cinnamon.
4. Roll dough lengthwise into a log, ensuring the end is well-sealed with the butter mixture. Slice each into even rounds (between 1/2 and an inch thick depending on how big you want your cookies.)
5. Lay each round out onto a parchment-paper covered baking sheet.
6. Bake in a 350F oven 12-14 min.
7. Cool on a baking rack until completely cool, then ice.
Cream-cheese icing:
1. Combine cream cheese and icing sugar with a hand or stand mixer until light and fluffy. If you plan to drizzle the icing, you'll need to also add 2-4 tbsps milk until the consistency is thin enough. If you're using a pastry bag to pipe on the icing, you might only need 1 tbsp.
2. When cookies are completely cool, drizzle icing with a spoon or pastry bag across each cookie.
these sound delicious, but I wonder what happens to all that butter (spread on the dough before rolling and cutting) when you bake the cookies? does it ooze out and make a mess? or do the cookies actually turn out like little flat cinnamon rolls?
Are you able to see the photo? It works exactly like cinnamon rolls You need the butter to melt with the brown sugar to make that gooey filling like in a yeasted cinnamon roll. 0 -
blondie_mfp wrote: »Cinnamon Roll Sugar Cookies
1 cup butter, softened + 3/4 cups butter, softened
2 cups white sugar
1 1/2 cups packed brown sugar
3 eggs
1 tsp vanilla
1 cup sour cream (full fat please!)
6 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
2 Tbsp ground cinnamon
Icing:
8 oz softened cream cheese
1/2 icing sugar
2-4 Tbsp milk as needed
1. Cream 1 cup of butter and white sugar in a large bowl or stand mixer (paddle attachment) until fluffy. Add eggs, vanilla, and sour cream until well combined. Add flour, baking soda and powder, and salt until just mixed.
2. Form into two discs, cover with plastic wrap, and chill for about an hour.
3. One at a time, roll disk onto a well-floured surface creating a large rectangle/oval about 1/4 inch thick. Cover each with half the 3/4 cup softened butter, then sprinkle with half the brown sugar and half the cinnamon.
4. Roll dough lengthwise into a log, ensuring the end is well-sealed with the butter mixture. Slice each into even rounds (between 1/2 and an inch thick depending on how big you want your cookies.)
5. Lay each round out onto a parchment-paper covered baking sheet.
6. Bake in a 350F oven 12-14 min.
7. Cool on a baking rack until completely cool, then ice.
Cream-cheese icing:
1. Combine cream cheese and icing sugar with a hand or stand mixer until light and fluffy. If you plan to drizzle the icing, you'll need to also add 2-4 tbsps milk until the consistency is thin enough. If you're using a pastry bag to pipe on the icing, you might only need 1 tbsp.
2. When cookies are completely cool, drizzle icing with a spoon or pastry bag across each cookie.
these sound delicious, but I wonder what happens to all that butter (spread on the dough before rolling and cutting) when you bake the cookies? does it ooze out and make a mess? or do the cookies actually turn out like little flat cinnamon rolls?
Are you able to see the photo? It works exactly like cinnamon rolls You need the butter to melt with the brown sugar to make that gooey filling like in a yeasted cinnamon roll.
ah, yep! those look great. thanks for sharing 0 -
http://www.bettycrocker.com/recipes/glazed-orange-almond-cookies/60de6c67-0f78-4a90-a0e3-b8a704b9d3b9
I just finished making a double batch of these cookies for a cookie exchange at work tomorrow. They are a little putzy, but a really delicious cookie and very pretty, especially if you like almond flavor. Luckily, I have them all packaged up, otherwise they would be very tempting to lure me off my 1 cookie limit.0 -
I'm making these for a cookie exchange this weekend (and made a test batch last weekend- delicious).
http://www.cookincanuck.com/2011/12/nutella-sea-salt-stuffed-sugar-cookie-recipe-oxo-baking-giveaway/0 -
Wait sorry I lied, it's this recipe:
http://www.handletheheat.com/nutella-stuffed-peanut-butter-cookies/
Basically just peanut butter cookies stuffed with Nutella. I'm sure the sugar cookies with sea salt are good too.0 -
Wait sorry I lied, it's this recipe:
http://www.handletheheat.com/nutella-stuffed-peanut-butter-cookies/
Basically just peanut butter cookies stuffed with Nutella. I'm sure the sugar cookies with sea salt are good too.
OMG!!! I am so making these!
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*sigh*
I really need to buy a mixer.0 -
Good ole' chocolate chip but with shortening.0
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Cinnamon Roll Sugar Cookies
1 cup butter, softened + 3/4 cups butter, softened
2 cups white sugar
1 1/2 cups packed brown sugar
3 eggs
1 tsp vanilla
1 cup sour cream (full fat please!)
6 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
2 Tbsp ground cinnamon
Icing:
8 oz softened cream cheese
1/2 icing sugar
2-4 Tbsp milk as needed
1. Cream 1 cup of butter and white sugar in a large bowl or stand mixer (paddle attachment) until fluffy. Add eggs, vanilla, and sour cream until well combined. Add flour, baking soda and powder, and salt until just mixed.
2. Form into two discs, cover with plastic wrap, and chill for about an hour.
3. One at a time, roll disk onto a well-floured surface creating a large rectangle/oval about 1/4 inch thick. Cover each with half the 3/4 cup softened butter, then sprinkle with half the brown sugar and half the cinnamon.
4. Roll dough lengthwise into a log, ensuring the end is well-sealed with the butter mixture. Slice each into even rounds (between 1/2 and an inch thick depending on how big you want your cookies.)
5. Lay each round out onto a parchment-paper covered baking sheet.
6. Bake in a 350F oven 12-14 min.
7. Cool on a baking rack until completely cool, then ice.
Cream-cheese icing:
1. Combine cream cheese and icing sugar with a hand or stand mixer until light and fluffy. If you plan to drizzle the icing, you'll need to also add 2-4 tbsps milk until the consistency is thin enough. If you're using a pastry bag to pipe on the icing, you might only need 1 tbsp.
2. When cookies are completely cool, drizzle icing with a spoon or pastry bag across each cookie.
These are currently being demolished by my workmates, thank you!!
I also made these: https://www.donnahay.com.au/recipes/classic-melting-moments which were the first thing to go! VERY popular!0 -
This weekend I made 6 different types of cookies and bite size brownie treats. The two most popular so far have been:
http://www.kraftrecipes.com/recipes/mexican-wedding-cookies-91976.aspx
(I replaced the nuts with unsweetened coconut and made the balls around a carmel Hershey kiss)
and these (I used Christmas sprinkles):
http://moscatomom.com/chocolate-kiss-valentines-day-cookies/0 -
These are some of my absolute favorite cookies, I literally cannot stop eating them when they are in the house:
Cinnamon Jumbles
•1 cup shortening
•4 cups flour
•2 cups sugar
•1 teaspoon salt
•2 eggs
•1 teaspoon baking soda
•1 ½ cups buttermilk
•2 teaspoons vanilla
Combine ingredients. Chill one hour. Drop on greased cookie sheet. Sprinkle with ½ cup sugar and 2 teaspoons of cinnamon. Bake at 375º for 8 to 10 minutes. Test like cake.
Makes A LOT of cookies!0 -
Rose-cardamom shortbread
1 1/2 cups white rice flour
3/4 cup icing sugar
1/2 cup butter, softened
1 large egg
1 tsp rose water
about 1 Tbsp black sesame seeds (or poppy seeds)
1/2 tsp ground cardamom
With an electric or stand mixer, beat butter and sugar in a medium bowl until smooth. Add egg and rosewater and beat again until well-combined. Slowly add flour and cardamom and mix until just combined. Cover and chill for at least six hours or overnight.
Preheat oven to 300F. Roll level tablespoons of dough into balls and place on parchment-line baking sheets 1 1/2 inches apart. Use a fork to flatten balls to 1/4 inch thickness. Sprinkle cookies with seeds.
Bake until firm but pale, 20-25 min. Cool on wire racks.
I love a great shortbread! These sound like an interesting variation (and I do have rose water on hand). I'm hoping I have time to bake these.....0
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