It’s the holiday season, and y’all know what that means: lots of yummy confections! I am pleased to share a few holiday cookie recipes that are not only my favorites, but also the easiest to make. Amid all the seasonal hustle and bustle, you can whip up some tasty goodies in no time. The cutout cookies require a little more work, but they are worth it — and super fun for the kids to decorate.
It’s also worth noting that homemade cookies make a great DIY Christmas present.
WHITE CHOCOLATE SUGAR CUTOUT COOKIES
- 6 ounces white chocolate chips
- 2 3/4 cup flour (more for dusting)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 sticks butter, room temperature, unsalted
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla
- 1 tsp almond extract
- Royal icing
- Preheat oven to 350 degrees.
- Put white chocolate in a microwave-safe bowl, and warm it in 30-second intervals, mixing in between.
- While it cools, whisk flour, baking powder and salt in a medium bowl.
- Beat butter and sugar with mixer until fluffy and light — about five minutes.
- Beat in the egg until smooth.
- Beat in melted white chocolate.
- Add in vanilla and almond extract.
- Slowly add in flour.
- Mix until combined.
- Roll dough into a big ball; put it on top of Saran Wrap, then roll it into a really long square. You can divide the dough so you have two squares.
- Roll them as thin as you want your cookies, then place them on a cookie sheet and put them in the fridge to chill for two hours.
- After two hours, take them out and cut them into the shapes you want.
- Cook for 12-15 minutes.
- Cool on pan for five minutes before transferring to a wire rack to cool.
TRIPLE ESPRESSO CRINKLE COOKIES
- 1 cup Dutch cocoa powder
- 1.5 cups granulated sugar
- 1/2 cup melted butter
- 4 eggs
- 2 cups flour
- 3 tsp espresso powder
- 2 tsp baking powder
- 1 cup confectioners’ sugar
- Using your paddle attachment on a stand mixer, add cocoa powder, sugar and butter. Mix until combined
- Add the eggs one at a time; mix well.
- In a small bowl, combine flour, espresso powder and baking soda.
- Add to the chocolate mixture and blend until just combined.
- Transfer dough to the fridge and let it chill (about two to four hours).
- Heat oven to 350 degrees.
- Add confectioners’ sugar to a small bowl.
- Using a small ice cream scoop, scoop out some dough.
- Roll the ball in the confectioners’ sugar.
- Place on cookie sheet about two inches apart.
- Bake for 10 to 12 minutes.
- Allow to cool on pan.
PECAN SNOWBALL COOKIES
- 1 cup softened butter
- 3/4 cup powdered sugar
- 2 tsp vanilla extract
- 2 1/4 cups flour
- 1 cup chopped pecans (I do some fine, some rough)
- Powdered sugar (for rolling the cookies in after they’re baked)
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- With a stand or hand mixer, cream butter and sugar together until fluffy and light.
- Add vanilla
- Add the flour and mix until combined.
- On low, mix in the pecans.
- Scrape the bowl and make sure it is all mixed well.
- Using a scooper or measuring spoon, roll the dough into approximately two-tablespoon-sized dough balls.
- Place them on your cookie sheet.
- Put them in the fridge for about 30-45 minutes.
- Bake cookies for 15-18 minutes until golden.
- Place on a cooling rack.
- Roll them in powdered sugar and set on rack.