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Hark! Cookie Recipes

Cookies during the Holidays goes hand and hand like a bikini during the summer. They are essential for parties, putting out for Santa Claus (for those who still believe in him lol) or for just snacking at home. These delicious cookie recipes will surely bring bliss, joy, and a full tummy to you and your loved ones!

cookies

Five Golden Gingerbread Men

Ingredients

  • 3 cups of all-purpose flour
  • 1 1/2 tsp. of baking powder
  • 3/4 tsp. of baking soda
  • 1/4 tsp. of salt
  • 1 tbsp. of ground ginger
  • 1 3/4 tsp. of ground cinnamon
  • 1/4 tsp. of ground cloves
  • 6 tbsp. of unsalted butter
  • 3/4 cup of dark brown sugar
  • 1 large egg
  • 1/2 cup of molasses
  • 2 tsp. of vanilla extract

Preparation

  1. Preheat oven to 375 degrees. Line parchment paper on baking sheet(s).
  2. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  3. In a large bowl, beat butter, brown sugar, and egg on medium speed until well blended. Add molasses, vanilla, and lemon zest and continue to large bowl until well blended.
  4. Gradually stir in dry ingredients into the wet ingredients until blended and smooth.
  5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
  6. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick.
  7. Cut out cookies with desired cutter (hopefully ginger bread man). Space cookies 1 1/2-inches apart.
  8. Bake 1 sheet at a time for 7-10 minutes. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

cookies

Four Calling Cinnamon Stars

Ingredients

  • 2 1/4 cups of confectioners’ sugar
  • 4 1/2 cups of sliced almonds
  • 1 1/4 tsp. of ground cinnamon
  • 3 large egg whites, room temperature
  • 2 tsp. of grated lemon zest

Preparation

  1. Preheat oven to 250 degrees. Line baking sheet(s) with parchment paper.
  2. Put 1/2 cup of confectioners’ sugar, 3 cups of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
  3. Whip the egg whites in a large bowl with an electric mixer on high speed until they hold soft peaks for about 1 minute. Gradually add the remaining confectioners’ sugar while whipping, until the whites are thick, creamy and somewhat stiff for about 2 minutes more (this mixture will be used as a topping for the cookies)
  4. Fold the ground almond mixture and the lemon zest into the remaining mixture to make a stiff dough
  5. Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners’ sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top
  6. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it
  7. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. Use a small brush or spoon to spread the cookie topping mixture on each cookie (try not to let the mixture drip on the sides) Press or sprinkle remaining sliced almonds in a decorative pattern into the topping
  8. Bake cookies until bottoms are light golden brown and topping is set and crisp for about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

cookies

Three French Sugar Shortbreads

Ingredients

  • 2/3 cup of vegetable shortening
  • 3/4 cup of granulated sugar
  • 1/2 tsp. of finely grated orange or lemon zest
  • 1/2 tsp. of vanilla extract
  • 1 large egg
  • 4 tsp. of milk
  • 2 cup of all-purpose flour
  • 1 1/2 tsp. of baking powder
  • 1/4 tsp. of salt
  • 1 large egg yolk
  • Food coloring
  • 1 two lb. bag of confectioners’ sugar
  • 2 tbsp. of pasteurized egg white
  • 1 tsp. of water

Preparation

  1. Preheat oven to 375 degrees. Line baking sheet(s) with parchment paper.
  2. Cream the shortening, granulated sugar, zest, and vanilla thoroughly in a mixer for 2 minutes. Add in the egg and beat until light and fluffy for about 1 more minute. Add in the milk and mix
  3. Sift the dry ingredients together, then blend into the cream mixture. Divide the dough in half then slightly flatten between two sheets of waxed paper and refrigerate for one hour.
  4. Roll out the dough 1/4-inch thick on a lightly floured surface and cut into shapes with a cookie cutter. Transfer the shapes to cookie sheets and chill until firm for about 30 minutes.
  5. For the cookie glaze: While the dough is chilling, combine the egg yolk, 1 teaspoon of water and food coloring. Paint the cookies with a soft brush with the glaze.
  6. Bake for 6 to 7 minutes. The cookies will be slightly puffed and the glaze will look crackled. Do not allow the cookies to brown.
  7. For the decorative icing: While cookies are baking, mix the confectioners’ sugar, milk and egg whites. When making the decorative icing, make sure that it is thick and somewhat retains its shape
  8. Remove cookies from oven to a wire rack to cool completely for about 30 minutes. Then, using a pastry bag or zip-top bag, pipe with icing to decorate

cookies

Two Turtle Triple Chocolates

Ingredients

  • 6 oz. of bittersweet chocolate, coarsely chopped
  • 2 oz. of unsweetened chocolate, coarsely chopped
  • 2 tsp. of espresso powder
  • 1/4 cup plus 2 tbsp. of all-purpose flour
  • 1/4 tsp. of baking powder
  • 1/4 tsp. of salt
  • 6 tbsp. of unsalted butter
  • 1/2 cup of granulated sugar
  • 1/4 cup of light brown sugar
  • 2 large eggs
  • 2 tsp. of vanilla extract
  • 1 cup of toasted pecans
  • 1/2 cup of semisweet chocolate chips
  • 1/2 cup of white chocolate chips

Preparation

  1. Preheat oven to 350 degrees. Line baking sheet(s) with parchment paper.
  2. Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth
  3. Sift together the flour, baking powder, and salt into a small bowl
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy for about 2 minutes
  5. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined
  6. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm for about 30 minutes
  7. Using a small ice cream scoop, scoop batter onto the baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes
  8. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter

cookies

A Partridge Peppermint Pizzelle

Ingredients

  • 1 1/4 cups of all-purpose flour
  • 1 1/2 tsp. of baking powder
  • 1 tsp. of ground cinnamon
  • 1/2 tsp. of grated orange zest
  • 1/4 tsp. of salt
  • 3 large eggs, room temperature
  • 1 cup of granulated sugar
  • 1 stick of unsalted, room temperature, and melted butter
  • vegetable oil spray
  • confectioners’ sugar, for dusting cookies
  • 12 oz. of unsweetened chocolate
  • 4 tsp. of unsalted butter
  • 1/2 tsp. of peppermint or mint extract

Preparation

  1. Preheat pizzelle iron (these cookies can be made in an oven but they will NOT have imprints)
  2. Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a bowl. In another bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
  3. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together.
  4. Lightly spray the pizzelle iron with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint.
  5. Close the iron and cook until whiffs of steam comes from the iron for about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.
  6. Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium until soft and melted for about 1-3 minutes; stir until smooth.
  7. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.
  8. Pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together.

Enjoy and Happy Holidays!!!

 

Raquel Rainey

spelman college alumna | writer | blogger |

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