Great Holiday Cookie Recipes

Prep

40 min
Inactive
15 min
Cook
10 min
Yield: about 6 dozen cookies
Level: Easy

Directions:
This recipe has been in my family for a long time. The smell will send friends and family running for the warmth of the kitchen. A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception.
Ingredients:

The foundation:
1 1/2 sticks lightly salted butter, softened
1 2/3 cups sugar
1 orange, zested

The dry ingredients:
4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground dry ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt

The wet ingredients:
2 eggs
1/2 cup dark molasses
1 lemon, juiced

Easy Orange Frosting, recipe follows:

In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.
Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.
In another bowl, whisk together the eggs, molasses and lemon juice.
Preheat the oven to 350 degrees F.

When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.

Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.

Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others.
Why not have a little frosting on your gingerbread?

Easy Orange Frosting:
1 cup powdered sugar
Finely grated zest of 1 orange
1 to 2 tablespoons freshly squeezed orange juice
1/2 teaspoon orange liqueur
1/4 teaspoon light corn syrup
In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.
Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.

Recipe courtesy Alex Guarnaschelli

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Total Time: 1 hr 45 min
Prep
15 min
Inactive
20 min
Cook
1 hr 10 min
Yield: 18 wedges Level: Easy

Ingredients:
1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating
2/3 cup sugar, plus more for top
14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon fine salt
1 1/2 cups all-purpose flour
1 large egg white, beaten
Special equipment: 9-inch tart fluted pan with a removable bottom

Directions:
Preheat oven to 325 degrees F.
Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.

Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.

Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.

Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.)

Serve.
Store in a tightly sealed container for up to 5 days.

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Total Time: 1 hr 50 min

Prep
30 min

Inactive
1 hr 0 min

Cook
20 min

Yield: 12 to 16 cookies Level: Easy

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup mild molasses
2 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
Royal Icing, recipe follows

Directions
Combine butter, sugar, and molasses together in a standing mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl.

Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together.
Pour the dough out onto the countertop and divide into 4 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.

Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.
Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all scraps into balls and re-chill before reusing. Repeat with all the dough.

Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1-inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet tray for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.

Royal Icing:
2 egg whites
3 cups confectioners' sugar, whisked to remove lumps
1/2 lemon, juiced
Add ingredients to a large bowl. Beat, using a hand mixer, until glossy and stiff, about 5 to 6 minutes. Place in icing bags with fine tips to decorate cookies.

Recipe courtesy The Neelys

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Total Time: 1 hr 15 min

Prep
20 min

Inactive
30 min

Cook
25 min

Yield: 24 cookies, 12 medium sandwiches and 24 sandwich-halves. Level: Easy

Ingredients:

Cookies:
2 cups plus 2 tablespoons bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon fine salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, melted and cooled slightly (12 tablespoons)
1 cup packed light or dark brown sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1/2 cup white chocolate chunks or chips
1/2 cup dried sour cherries

Filling:
3/4 cup almond butter
1/4 cup confectioners' sugar
1/4 cup unsalted butter, softened (4 tablespoons)
1/8 teaspoon fine salt

Directions:
For the cookies: Heat the oven to 325 degrees F with racks in the upper and lower thirds of the oven. Line 2 rimmed baking sheets with parchment paper and set aside.
Mix flour, salt and baking soda in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the egg, egg yolk and vanilla extract and mix until incorporated. Then add the flour mixture, white chocolate and sour cherries. Mix until incorporated.

For large cookies, scoop out 1/4 cup of dough, roll in a ball, and using fingertips, pull apart into two equal halves. Rotate 90 degrees and lightly smoosh back together, with the rough edges on top. Place formed dough balls on one of the prepared baking sheets, about 3 inches apart. For smaller cookies, follow the same technique using 2 tablespoons of dough per cookie.

Bake until the edges are slightly golden and middles are still soft but not wet, 20 to 23 minutes for large cookies, 15 to 17 minutes for smaller cookies. Let the cookies cool for 20 to 30 minutes on the baking sheets.

For the filling: While the cookies are cooling, beat the almond butter, sugar, butter and salt with a handheld mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies.

To assemble the cookies: Schmear 2 to 3 tablespoons of the filling for the large cookies and 1 to 2 tablespoons for the smaller cookies onto the bottom side of the cookie. Place another cookie bottom-side down onto the filling. Repeat with the remaining cookies, cut in half and serve.

Recipe courtesy Jeff Mauro

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24 Servings
Prep: 35 min. Bake: 10 min.

Ingredients
1/2 tube refrigerated sugar cookie dough, softened
1/4 cup all-purpose flour
24 miniature Snickers candy bars
Red and green colored sugar

Directions
In a small bowl, beat cookie dough and flour until combined. Shape 1-1/2 teaspoonfuls of dough around each candy bar. Roll in colored sugar.
Place 2 in. apart on parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks. Yield: 2 dozen.

42 Servings
Prep: 1-1/2 hours + chilling Bake: 5 min./batch + cooling

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42 Servings

Prep: 1-1/2 hours + chilling Bake: 5 min./batch + cooling

Ingredients:
1 cup butter, softened
1-1/2 cups confectioners' sugar
1 egg
1-1/2 teaspoons Spice Islands® pure vanilla extract
2-1/2 cups self-rising flour

FROSTING:
2-1/2 cups confectioners' sugar
1/4 cup water
4 teaspoons meringue powder
1/4 cup light corn syrup
Green, red and yellow food coloring

Directions:
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour. Divide dough in half. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out one portion of dough to 3/16-in. thickness. Cut with floured cookie cutters. Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Repeat with remaining dough.

For frosting, in a small bowl, beat the confectioners' sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer.
Tint with food coloring of your choice. Cover frosting with damp paper towels or plastic wrap between uses. Spread and/or pipe frosting on cookies. Let stand until set. Yield: 3-1/2 dozen.

As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. As a substitute for each 1/2 cup of self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2-cup measuring cup. Add all-purpose flour to measure 1/2 cup.

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64 Servings:
Prep: 55 min. Bake: 15 min./batch
Ingredients
1-1/2 cups packed brown sugar
3/4 cup butter, cubed
2 tablespoons water
2 cups (12 ounces) semisweet chocolate chips
2 eggs
1/2 teaspoon almond extract
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
Miniature pretzels
Red shoestring licorice, cut into 1-inch pieces
1 can chocolate frosting (16 ounces)
M&M's miniature baking bits, cherry sour balls and nonpareil-coated chocolate candies

Directions:
In a large saucepan over low heat, cook the brown sugar, butter and water until butter is melted. Remove from the heat; stir in chocolate chips until smooth. Cool for 5 minutes. Stir in eggs and extract. Combine the flour, baking soda and salt; fold into chocolate mixture.
Drop by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer frozen cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
To use frozen cookie dough: Place dough balls 2 in. apart on greased baking sheets. Bake at 350° for 13-15 minutes or until surface cracks. Remove to wire racks to cool.

Meanwhile, cut two rounded sides from each pretzel. Make a 3/4-in. cut in each licorice piece.
Working with a few cookies at a time, frost cookie and position pretzels for antlers, M&M's for eyes and a sour ball for the nose. Shape licorice for the mouth; place on cookie. Add nonpareil candies for a collar. Yield: about 5 dozen.

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18 Servings
Prep: 30 min. + chilling

Ingredients:
2/3 cup semisweet chocolate chips
2 cups chocolate wafer crumbs (about 40 wafers), divided
1/3 cup sour cream
36 red nonpareils
1/4 cup sliced almonds
18 pieces black shoestring licorice (2 inches each)

Directions:
In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup crumbs and sour cream. Cover and refrigerate for 1 hour or until easy to handle.
For each mouse, roll about 1 tablespoon chocolate mixture into a ball, tapering one end to resemble a mouse. Roll in remaining chocolate crumbs to coat. Position nonpareils for eyes, almond slices for ears and licorice pieces for tails. Yield: 1-1/2 dozen.

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There is some debate as to who invented kolaczki (plural for kolaczek). Poles claim it but so do Croatians, Czechs and others. Kolaczki can be round, square or diamond shaped, and the dough can be flaky or yeast-risen, and the spelling varies widely.

I always preferred the flaky kind made with a cream cheese dough, and apricot, raspberry, prune and sweet cheese were our fillings of choice. Nowadays, anything goes -- almond, poppyseed, strawberry, blueberry, even pineapple. You can freeze unbaked filled kolaczki. Bake frozen. Here are more kolaczki recipes.

Makes about 5 dozen

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients:
1 (8-ounce) cream cheese, softened
12 ounces (3 sticks) butter, softened
3 cups all-purpose flour
2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)
Confectioners' sugar
Preparation:

Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.

Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.

Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners' sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.

This recipe for kocie oczka, literally "cat's eye," is a sandwich cookie with your choice of jam filling. I like to use apricot so it looks more like a cat's eye, but any flavor works. I like to make my openings large because they remind me of my cat's big, big eyes!

Makes 2 to 3 dozen Cat's Eye Sandwich Cookies

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients:
3 cups all-purpose flour
1/2 pound (2 sticks) cold butter, cut into cubes
2 tablespoons vanilla sugar
1 cup sour cream
Jam of choice
Confectioners' sugar

Preparation:
Heat oven to 425 degrees. In a large bowl, cut butter into flour as for pie dough. Add vanilla sugar and sour cream, and bring together quickly. Wrap dough in plastic and refrigerate for 2 hours.

On a parchment-lined baking sheet, roll dough thinly and cut into circles of the diameter you wish, leaving 1 inch between. Using a smaller, round cutter, cut the center out of half the circles. Remove scraps, reroll and cut more cookies. Bake 10-15 minutes or until turning lightly brown around the edges.

When the cookies have cooled, sprinkle confectioners' sugar on those with holes and spread a light layer of jam on the whole cookies. Press them together lightly, confectioners' sugar and jam sides up. When set, store tightly covered.

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