Christmas Cookies
by Houston Family Magazine
‘Tis the season for holiday celebrations—and what better way to celebrate your friends and family than by making delicious homemade treats to share with them? We’ve collected a few superlative cookie recipes for you to try this holiday season, and we hope that you and yours enjoy them in good health and good cheer.
Perfect Sugar Cookies
A well-made sugar cookie might just be the quintessential Christmas treat. Make these for holiday parties, as treats for Santa on Christmas Eve, or just to enjoy at home.
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg
- 1 1/3 cups white flour
- 1 1/3 cup unbleached all-purpose flour
- sprinkles for cookies (optional)
1. Arrange the racks in upper and lower thirds of the oven and preheat the oven to 375°F. Line two large cookie sheets with parchment paper. If desired, shake some sprinkles into a small bowl to use for cookie toppings later.
2. Cream the butter and sugar with an electric mixer until fluffy, about 5 minutes. Add the vanilla, baking soda, and salt; beat at medium speed until mixed well. Add the egg; beat until mixed well. Add the flours and mix at low speed until blended.
3. Make a small (1” or so) ball of dough and roll it between your palms until it’s smooth. Roll the ball in sprinkles, then place on the prepared baking sheet. Repeat, arranging a dozen or so coated dough balls on each sheet with plenty of space between them. Then, using the bottom of a drinking glass, press on dough balls until they are flattened (flattened dough balls should be about 1/4” thick). If you wish, you may use a cookie cutter to cut the flattened rounds into festive shapes at this point. Use excess cookie dough to make more cookies.
4. Bake cookies 12 minutes or until cookies are golden and somewhat firm to the touch, switching and rotating the pans after 6 minutes. Transfer cookies with a metal spatula to racks and allow to cool completely. Serve and enjoy!
Christmas Ornament Cookies
image via simply recipes
The melted candies in these pretty little cookies look just like stained glass. You can bake them as presents, as part of a kids’ Christmas party, or as delicious treats for you and your family to enjoy at home. If you want to go the extra step and turn them into edible ornaments, add a loop of dough to the top of the “ornament” cookies before baking, then tie a ribbon around the loop once they’ve baked and hang them from your tree.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup dark brown sugar
- 3/4 cup unsulfured molasses
- 1/3 cup water
- 6 ounces translucent hard candies (such as Lifesavers or Jolly Ranchers), crushed
Directions
1. Prepare designs for your “ornament” cookies on cardboard or paper (stars, hearts, doves, Christmas trees, or ornament shapes all work well). Cut out your designs and set them aside.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
3. In a large bowl, with an electric mixer, beat the butter on medium speed until creamy. Add the sugar and molasses and beat for 2 minutes. Beat in the water. On low speed, beat in the flour and spice blend until all ingredients are well combined.
4. Gather the dough into a ball and wrap in plastic wrap. Refrigerate until firm (any amount of time from 2 hours to overnight is fine).
5. Preheat the oven to 350°F. Line cookie sheets with aluminum foil.
6. Divide the dough into thirds. Divide each third into 10 equal pieces. Using your palms, roll each piece on a lightly floured cutting board or countertop into a thin rope. Gently trace the design of your choice onto the prepared cookie sheets (a chopstick or toothpick works well for tracing on foil). Outline each design with a rope of dough, pressing the ends together to seal securely.
7. Sprinkle crushed candies into the middle of each design, dividing the candies evenly among the outlined designs and creating an even layer within the outlines.
8. Bake in the center of the oven until the edges of the cookies are golden and the candy has melted (6-10 minutes). Let the cookies cool on the cookie sheets on wire racks until the candy hardens, about 5 minutes. Gently peel the foil away from the cookies and transfer cookies to racks to cool and set completely.
Chocolate Chip Cookies with Sea Salt
There’s never a bad time of year to enjoy a good chocolate chip cookie—and this recipe is one of the best.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons sea salt, divided
- 10 ounces unsalted butter, at room temperature
- 1 cup vanilla sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- a 12 oz. bar of bitter chocolate, chopped into small pieces
Directions
1. Preheat the oven to 375°. Line two baking sheets with parchment paper.
2. Sift together the flour, soda, and 1/2 teaspoon of the salt into a small bowl.
3. In a large bowl, whisk together the butter and the sugar until it is light and pale yellow. Whisk in the eggs one at a time until thoroughly blended. Whisk in the vanilla, then stir in the flour just until it is blended.
Stir the chocolate pieces into the mixture and mix until they are evenly distributed throughout the dough.
4. Drop the dough by tablespoons full onto the prepared baking sheets. Sprinkle each with a generous pinch of sea salt. Bake in the center of the oven until the cookies are golden, about 12 minutes. Remove from the oven and let sit on the baking sheets for about 4 minutes to allow the cookies to firm up, then slide parchment paper with cookies on it onto a cooling rack.
Lemon-Icing Cookies
These light, fluffy cookies are sweet and tart—a delicious combination for good girls and boys of all ages!
Ingredients
Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoons sea salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 2 tablespoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 4 large egg yolks
Lemon icing:
- 1 1/4 cups powdered sugar
- 2 tablespoons (or more) fresh lemon juice
- Food coloring or colored sugar for decoration (optional)
Directions
For cookies:
1. Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10”-long log about 1 3/4” in diameter. Wrap in plastic and chill until firm, about 1-2 hours. Keep dough chilled until you’re ready to start baking.
2. Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4”-thick rounds. Transfer to prepared sheets, spacing 1” apart.
3. Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
For icing:
1. Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes.
Jam-Filled Cookies
These homey cookies are sweet all the way through—enjoy them during the holidays and all year round!
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup jam
- Confectioners’ sugar for dusting
Directions
1. Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
2. In a large bowl, sift together the flour, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners’ sugar. Continue baking cookies on cooled baking sheets.
Old-Fashioned Oatmeal Raisin Cookies
These old-fashioned cookies are wholesome and delicious. Whether they remind you of the cookies your grandmother used to make or you’re a grandma making new memories with your own family, this recipe is sure to satisfy.
Ingredients
- 1 1/2 cups old-fashioned or quick-cooking rolled oats (not instant oatmeal)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 pound (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1/4 cup packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup whole or lowfat milk
- 1 cup raisins
- 1 cup chopped walnuts
Directions
1. Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.
2. Whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl.
3. Using an electric mixer, cream the butter with the two sugars in a large bowl until smooth. Add the eggs and vanilla and beat until light and well blended. With the mixer on low speed, add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate the dough for up to 12 hours.) Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly.
4. Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire racks. Store in a covered container for up to 3 days or freeze.
Peppermint Meringues
For the slightly more ambitious pastry chef! These pretty, airy little treats are sure to impress.
Ingredients
- 3 large egg whites, room temperature
- 1/8 teaspoon kosher salt
- 1/3 cup sugar
- 1/2 cup powdered sugar
- 1/8 teaspoon peppermint extract
- 12 drops red food coloring
Directions
1. Preheat oven to 200°F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
2. Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2” tip. (alternatively, spoon into a plastic freezer bag, then cut 1/2” off 1 corner.) Twist top; pipe 1” rounds onto prepared sheet, spacing 1” apart.
3. Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool).
