Sweeten the holidays with these 4 home-baked cookie recipes

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INGREDIENTS
Dark Chocolate Candy Cane Cookies
2 cups all-purpose flour
1/4 cup sifted Holland cocoa powder
1/4 cup sifted dark cocoa powder
1 teaspoon baking soda
1/2 tsp sea salt
1 cup unsalted butter (softened)
1/2 cup granulated sugar
1 cup packed light brown sugar
2 large eggs room temperature
1 teaspoon peppermint extract optional
1 cup semi-sweet chocolate chips
1 packet Candy Melts Bright White or white chocolate, melted vegetable shortening* as needed to dilute the candy melts from the crushed candy canes

Molasses Buicuits
1 1/2 cup shortening
2 cups sugar (plus extra for rolling cookies)
1/2 cup brown sugar
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon of salt

Peanut Butter Flower Cookies
1 3/4 cup all-purpose flour
1/2 cup sugar (plus extra for rolling cookies)
1/2 cup brown sugar
1 teaspoon baking soda
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons of milk
1 teaspoon vanilla extract
1 egg
48 Hershey’s Kisses Unboxed

Unparalleled Almond Cookies
1 cup unsalted butter (softened)
1 cup of sugar
1 egg (room temperature)
1/2 teaspoon of vanilla
1/4 teaspoon almond
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
nonpareils



Every year during the holidays, I go on a three to four day cooking spree where I take charge of my cooking and just bake cookies. Over the past two years I’ve made six or seven types of cookies and we always end up with way too many. I’ve officially become the designated baker for my family and friends, so I want to share some of the recipes that have been fan favorites.

Dark Chocolate Candy Cane Cookies

Most people love a good candy cane during the holidays, and what could be better than relaxing with a nice cup of hot chocolate and a candy cane to wiggle? These cookies combine the flavors of chocolate with peppermint, just like your peppermint hot chocolate.

To make these cookies, the first thing you will need to do is combine the flour, cocoa powders, baking soda, and salt in a medium bowl. You’ll use it a bit later, but you can put it aside for now.

Then, using a stand or hand mixer, beat your room temperature butter with both types of sugars on medium-high speed until light and fluffy. This will take about two to three minutes. Once the butter-sugar mixture has reached the right consistency, reduce the speed and add your eggs and peppermint extract. Beat this mixture until well blended, scraping the sides as needed.

Once your wet ingredients are well blended, start adding the flour mixture you set aside earlier. I have found that adding the drying ingredients a little at a time helps ensure everything is incorporated and reduces the risk of flour flying all over your kitchen. After the flour, add your chocolate chips and stir until evenly distributed.

Now that the dough is formed and you’ve added the chocolate chips, cover the dough and refrigerate for at least an hour or overnight.

When you’re ready to bake, preheat the oven to 350 F and line the baking sheets with parchment paper. Using a small or medium cookie scoop, scoop the batter onto the baking sheet. If you’re using a medium scoop, I recommend nine cookies per tray, but if you’re using a small scoop, you can fit up to 12 on a standard-size cookie sheet.

Bake for about 10 minutes or until center is set. The cookies will deflate a bit after being removed from the oven as they cool. Cool the cookies on the baking sheets for five minutes, then transfer them to a wire rack to cool the rest of the time.

Once the cookies have completely cooled, melt your white chocolate for decoration. Dip half of each cookie in melted chocolate and place on a baking sheet lined with parchment paper. Before they are dry, sprinkle the tops with crushed candy canes. Let the cookies go the rest of the way before wrapping them up for storage.

Megan Hendrick |  photo editor

Megan Hendrick | photo editor

Unparalleled Almond Cookies

My family is a sprinkled household. Ice cream is sprinkled, cake is sprinkled, and I even put sprinkles in my chocolate chip cookies. My mom is the reason I started making this recipe because she loves unparalleled sprinkles, and ever since I discovered it, she asks me to make it every year when I pull out my baking stuff.

For this recipe, the first step is to turn on the oven to 350 F and let it preheat while you prepare the dough. Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda and baking powder. Blend until smooth and set aside for later.

Using a stand or hand mixer, cream the butter and sugar until light and fluffy. Once beaten together, add your room temperature egg, vanilla and almond extracts. After adding, turn the mixer back on and beat until combined.

Once the egg and extracts are added, reduce the mixing speed and slowly add the dry ingredients that you set aside earlier. Continue adding the flour mixture until it is all in the bowl and mixing until well incorporated into the wet ingredients.

Once you have formed a dough, use a small cookie scoop to distribute the dough and roll it into balls. Pour your nonpareils into a bowl or container. One at a time, take the balls of dough and coat them with sprinkles.

When you finish rolling the dough into the sprinkles, place them on the parchment-lined cookie sheets. Arrange the cookies in a 3 by 4 formation, 12 cookies on the trays. Once the cookies are on the sheets, lightly press each one with the bottom of a glass to flatten them.

Bake cookies at 350 F for 10 minutes or until lightly browned. Cool 5 minutes on baking sheets, then transfer to cooling racks until completely cooled.

Molasses Buicuits

One of the first things my sister in law shared with my family was this recipe and I’m sure it was one of the best things she could have given me. Although this recipe takes a lot of work, it is definitely worth it.

To start this recipe, the first thing you will need to do is melt the shortening in a pot on the stove. I use a saucepan to melt mine when I make them. Once it’s completely melted, set it aside and let it cool.

Once the melted shortening is cool, pour it into a bowl or stand mixer. Unlike the other recipes I’ve included, this one can be made without a stand or hand mixer. Add sugar, eggs and molasses to shortening and beat until well combined.

In another bowl, whisk together flour, baking soda, salt and spices. After mixing, add the dry ingredients to the molasses mixture in the other bowl. Stir in flour mixture until fully incorporated. Cover the bowl and chill in the refrigerator for at least 3 hours or overnight. My sister-in-law recommends overnight, but when I’m impatient, refrigerating them for 3 hours did the trick.

Once the dough has cooled, you are ready to bake. Preheat oven to 375 F and line baking sheets with parchment paper. You will want to form the dough into walnut-sized balls for baking. I use a small cookie scoop to portion them out, then roll them in my hands to round them out.

Pour some granulated sugar into a small bowl or container. As you shape the dough into balls, roll each in the sugar, then place them in three-by-four or three-by-five rows on the baking sheets.

Bake cookies for 8-10 minutes. Once baked, remove from oven and let cool for 5-10 minutes before transferring to a cooling rack until completely cooled.

Peanut Butter Flower Cookies

This is by far one of my favorite recipes to make and it started my love for baking. I’ve been making this recipe since I was in eighth grade, and even modified it to use as a chocolate chip cookie. I love this recipe because you can put everything in the bowl at once, mix, and it’s perfect every time.

You’ll want to start by preheating your oven to 375 F and lining your baking sheets with parchment paper.

While your oven is preheating, add all of your ingredients to a stand mixer: flour, sugars, baking soda, shortening, peanut butter, milk, vanilla, salt, and egg. You can use a bowl and mix it by hand or use a hand mixer, but I’ve found the stand mixer works best.

You will want to mix the batter until well combined, scraping down the sides and beater as needed. The dough will form a cohesive unit on the beater if using a stand mixer.

Once the dough is completely mixed, use a small cookie scoop to shape the dough into balls. Pour some granulated sugar into a small bowl or container. Roll each ball in the sugar then place them on the baking sheets in three by four rows.

Bake the cookies for 10-12 minutes. I’ve generally found 11 minutes to be the ideal time, but it depends on the oven.

Immediately after removing the cookies from the oven, press a Hershey’s Kiss into the center of each cookie. You’ll need to press hard enough for the chocolate to make a dent in the cookie, making sure it stays in place.

Let the cookies cool for 5-10 minutes on the cookie sheets, then transfer them to a cooling rack.

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source : https://folobooks.com/

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