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Christmas in July Cookie Collection

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Christmas in July is here! And one of the things that we love about Christmas that gives us those holly jolly feels are warm, fresh cookies right out of the oven! Why not enjoy baking some delicious cookies with family and friends while you binge-watch your favorite Christmas movies all month long on Hallmark Channel?

We've gathered a list of cookies that range from Christmas staples like sugar and gingerbread cookies, to a classic chocolate chip cookie, and even to something a little different like chocolate orange French macarons.

Don't forget to catch all-new Christmas movies every Saturday at 8/7c as part of Christmas in July while you enjoy your cookies, only on Hallmark Channel!

Colossal Chocolate Chip Cookies
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Colossal Chocolate Chip Cookies
Course:
Dessert, Cookies
Cuisine:
American
Yield:
8 servings
Time:
Prep Time: 45 mins., Cook Time: 20 mins.
INGREDIENTS:
  • ½ cup (1 stick) unsalted butter
  • 1 cup packed brown sugar
  • 3 tablespoons sugar
  • 1 egg
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chocolate chunks
  • 1 cup chopped walnuts

DIRECTIONS:

  1. Preheat oven to 350ºF.
  2. In a medium bowl, cream together butter, brown sugar and sugar until smooth. Beat in egg and vanilla.
  3. Sift together flour, baking soda, baking powder and salt. Stir into the creamed mixture. Stir in chocolate chunks and walnuts.
  4. Refrigerate cookie dough for 30 minutes or until cold.
  5. Using a ⅓ measuring cup drop cold dough 2-inches apart onto an ungreased cookie sheet.
  6. Bake 20 minutes. Remove from baking sheets to cool on wire racks.
Oatmeal Almond Cookies
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Oatmeal Almond Cookies
Course:
Dessert, Cookies
Cuisine:
American
Yield:
Serves: 60
Time:
Prep Time: 15 mins., Cook Time: 15 mins.
INGREDIENTS:
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • Kosher salt, pinch
  • ½ cup butter, room temperature, diced
  • ½ cup sugar
  • ½ cup light brown sugar
  • 1 egg
  • ½ teaspoon pure vanilla extract
  • 1 cup rolled oats
  • 1 cup semisweet chocolate chips
  • ¼ cup slivered almonds
  • ¼ cup currants

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. In a mixing bowl combine flour, baking soda, baking powder and salt. Set aside.
  3. In a separate bowl cream butter and sugars together using an electric mixer. Add the egg and vanilla and beat until fluffy.
  4. Add the flour mixture and beat until mixed well. Stir in rolled oats, chips, almonds and currants. Drop by teaspoonfuls on parchment lined baking sheets.
  5. Bake for 12 minutes or until firm around the edges. Let cool on wire racks.
Anna's Gingerbread Cookies and Almond Cardamom Cookies
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Anna's Gingerbread Cookies and Almond Cardamom Cookies
Course:
Dessert, Cookies
Cuisine:
American
Seasonal Event:
Christmas
INGREDIENTS:

Gingerbread Cookies:

  • 2 sticks butter
  • 1 ½ cup sugar
  • 1 ⅓ cup molasses
  • 2 eggs
  • 6 cups flour
  • ½ tsp salt
  • ½ tbs baking soda
  • 1 ⅓ tbs ginger
  • ⅔ tbs cinnamon
  • ½ tsp nutmeg
  • ½ tsp clove

Cardamom Almond Sugar Cookies:

  • 1 box unsalted butter
  • 2 cups sugar
  • 1 tbs vanilla
  • 2 tsp almond extract
  • 2 eggs
  • 6 cups flour
  • 2 tsp caramom
  • 1 heaping tbs baking powder

DIRECTIONS:

Gingerbread Cookies:

  1. In a stand mixer, whip the butter, sugar until fluffy.
  2. Add in the molasses and eggs.
  3. Add in all of the remaining dry ingredients and mix well.
  4. Wrap the dough in plastic and refrigerate until firm.
  5. Roll and cut, bake at 350°F for 15 minutes.

Cardamom Almond Sugar Cookies:

  1. In a stand mixer, whip the butter and sugar until fluffy.
  2. Mix in the egg, almond and vanilla extracts.
  3. Add in the flour, baking powder, and cardamom. Mix well, kneading by hand if necessary.
  4. Roll ¼ in thick, cut, and bake at 350°F for 10 to 15 min.
Chocolate Pistachio Drop Cookies
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Chocolate Pistachio Drop Cookies
Course:
Dessert, Cookies
Cuisine:
American
Seasonal Event:
Christmas
Yield:
24 servings
Time:
12 minutes
INGREDIENTS:
  • 2 eggs
  • ½ cup butter
  • 2 tablespoons buttermilk
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ cup granulated sugar
  • 3 tablespoons cocoa powder
  • 1½ cups flour
  • 1 teaspoon vanilla
  • 1 cup pistachios
  • ½ cup chocolate chunks
  • kosher salt

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Mix butter, sugar and cocoa powder together.
  3. Add dry goods: baking powder, baking soda, sugar, cocoa powder, flour.
  4. Add rest of ingredients and mix well.
  5. Drop onto cookie sheet covered with parchment paper and bake for 12 minutes. Cookies will be soft.
  6. Remove from oven and immediately sprinkle with kosher salt.
  7. Let cool before serving.
Chocolate Crinkle Cookies
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Chocolate Crinkle Cookies
Course:
Dessert
Seasonal Event:
Christmas
INGREDIENTS:

Cookies

  • 1¾ cups (210 g) dark chocolate, finely chopped
  • 8 tablespoons (115 g) unsalted butter, room temperature
  • 1 tablespoon (15 ml) freshly brewed espresso or strong coffee
  • ¾ cup (144 g) granulated sugar
  • ¼ cup (55 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 3 teaspoons (15 ml) real vanilla extract
  • 1½ cups (204 g) bread flour
  • ½ cup (43 g) unsweetened dark (Dutch process) cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1½ teaspoons (7 g) sea salt

Cookie Coating

  • ¾ cup (144 g) granulated sugar
  • ¾ cup (98 g) powdered sugar

DIRECTIONS:

  1. In a medium, heat-safe bowl, add the chocolate, butter and espresso and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let.
  2. The water come to a boil. Stir frequently until melted and smooth. Take off of the heat, add the granulated sugar and brown sugar and mix until smooth. Whisk in the eggs and vanilla.
  3. Set aside.
  4. In a medium bowl, whisk together the bread flour, cocoa powder, baking powder, baking soda and sea salt. Add this to the chocolate mixture and blend in as few strokes as possible.
  5. Wrap tightly and refrigerate for 1 to 2 hours, or until the dough has firmed up.
  6. Preheat your oven to 350°F (177°C) and cover several baking sheets with parchment paper.
  7. To make the cookie coating, put the granulated sugar and powdered sugar in separate, shallow bowls to roll the cookie dough in. Roll 1½ tablespoons (21 g) of dough into a ball, plop it into the granulated sugar and cover completely. Don’t shake any off as you want it well coated. Then roll the balls in the powdered sugar.
  8. Again, don’t shake off the excess.
  9. Place the covered dough balls on the baking sheet, about 2 inches (5 cm) apart from each other. Bake one sheet at a time in the center of the oven for 11 minutes.
  10. Don’t overbake - they will be soft and appear underdone when you pull them out of the oven.
  11. Let the cookies cool on the sheet for 15 minutes. Then remove the cookies and place on a cooling rack.
Naughty and Nice Cookies
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Naughty or Nice Cookies
Course:
Dessert, Cookies
Seasonal Event:
Christmas
INGREDIENTS:

Peppermint Sprinkle Cookies:

  • 8 oz butter
  • 14 oz sugar
  • 1 1⁄2 t salt
  • 2 eggs
  • 2 t vanilla
  • 1⁄2 t peppermint extract
  • 15 oz flour
  • 1 1⁄2 t baking powder
  • red & white nonpareils, for sprinkling

Lump of Coal Cookies:

  • 8 oz butter
  • 7 oz sugar
  • 7 oz brown sugar
  • 1 1⁄2 t salt
  • 2 eggs
  • 1 t vanilla
  • 12 oz black cocoa (not dark cocoa, but BLACK)
  • 3⁄4 t baking soda
  • 3⁄4 t baking powder
  • 12 oz flour
  • 10 oz semi-sweet chocolate chips
  • 8 oz crush Oreos
  • black sanding sugar

DIRECTIONS:

Peppermint Sprinkle Cookies:

  1. Cream butter and sugar; add eggs and vanilla.
  2. Mix dry ingredients; fold into butter/sugar mixture.
  3. Form into balls, refrigerate.
  4. Dip tops in nonpareils.
  5. Bake 350°F degrees for approximately 12 minutes (until top starts to crackle and barely brown on the edges).

Lump of Coal Cookies:

  1. Cream butter, sugar, & salt.
  2. Add eggs and vanilla.
  3. Add in cocoa powder.
  4. In a separate bowl, whisk flour, baking powder, baking soda together.
  5. Then fold into butter/sugar mixture.
  6. Fold in chocolate chips and crushed Oreos.
  7. Form into balls; refrigerate.
  8. Roll dough balls in black sanding sugar.
  9. Bake at 350°F (high convection) for about 12 minutes.
Holiday Sugar Cookies
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Holiday Sugar Cookies
Course:
Dessert
Seasonal Event:
Christmas
Yield:
Makes About 24 cookies
INGREDIENTS:
  • ¼ cup unsalted butter, cut into half inch pieces
  • 1/3 cup sugar
  • 2 tsp. sugar
  • ¼ tsp salt
  • 2/3 tsp. vanilla extract
  • 1 large egg at room temperature
  • 1 cup plus 2 tbsp all purpose flour, sifted
  • Cookie cutter and extra flour as needed

DIRECTIONS:

  1. Using a hand mixer, cream the butter on medium speed until pale yellow, about 2 minutes. Scrape down the sides of the bowl. Add the sugar, salt, and vanilla. Cream on medium speed until smooth, about 1 minute. Stop and scrape down the sides of the bowl.
  2. Add the eggs and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Scrape down the sides of the bowl.
  3. On low speed, add the flour. Beat until all the flour is incorporated. Scrape down, mix for 15 seconds, or until you have an even dough.
  4. Place the dough between two sheets of parchment, roll it out ¼ inch thick and freeze it at least 1 hour.
  5. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  6. When the dough has chilled, carefully peel off the parchment and place the dough on a work surface dusted lightly with flour. Because it holds its shape in the oven, sugar cookies make a great cookie-cutter cookie. Dip the cookie-cutter in flour as needed. Once on the baking sheet, the cookies can be decorated with colored sugars or candy sprinkles or dusted with granulated sugar.
  7. Set pressure valve to seal and lower sealing lever.
  8. Bake the cookies, one sheet at a time for 7 to 9 minutes, or until golden brown around the edges. When time is up, carefully turn the pressure valve to vent and wait for steam to escape. Slowly raise the sealing lever and press the door release button.  Remove from the oven and carefully slide the parchment onto a work surface. Wait at least 5 minutes before serving. Cut-out cookies can be iced after baking.
Snowball Cookies
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Snowball Cookies
Course:
Dessert, Cookies
Cuisine:
American
INGREDIENTS:
  • 2 cups all-purpose flour
  • 1 ½ cups toasted pecans (5 oz.)
  • 1 cup butter, cold, cubed
  • ¾ cup powdered sugar (3 oz.)
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla
  • ½ tsp kosher salt
  • ¾ cup powdered sugar, for coating the cookies
  • Miniature trees, deer, etc. For decoration in jar with ribbon

DIRECTIONS:

  1. Heat oven to 350°F.
  2. Combine flour, toasted nuts, cold butter, powdered sugar, zest, vanilla, and salt in a food processor. Pulse until a stiff dough forms.
  3. Roll or scoop dough into 1-inch balls (~½ ounce per cookie). Toss dough balls in powdered sugar until coated.
  4. Set coated cookies on parchment-lined baking sheet and bake until puffed and firm, about 17 to 19 minutes.
  5. While the cookies are still warm, sift extra powdered sugar on top.
  6. Store at room temperature in an airtight container for up to 10 days.
Chocolate Orange French Macarons
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Chocolate Orange French Macarons
Course:
Dessert, Macarons, Cookies
Cuisine:
French
INGREDIENTS:

Chocolate Orange French Macarons:

  • 138 grams ground, blanched almond flour
  • 125 grams powdered sugar
  • 90 grams egg whites
  • 8 grams egg whites
  • 105 grams granulated sugar
  • Orange gel food coloring

Chocolate Orange Macaron Filling:

  • 400 g good quality bittersweet chocolate chips
  • 400 g heavy cream
  • Zest from 1 orange
  • ¼ teaspoon salt
  • 140 g unsalted butter, cut into cubes and at room temperature

DIRECTIONS:

Macarons:

  1. Preheat oven to 350℉. Line 2 baking sheets with parchment paper.
  2. Sift the almond flour and powdered sugar together using a fine-mesh sieve into a medium bowl.
  3. In a clean, dry bowl of a stand mixer fitted with the whisk attachment, gently whisk the 90 grams of egg white until foamy. Add a third of the sugar and whisk for about 1 minute until dissolved. Add another third of the remaining sugar and continue whisking for another minute. Add the rest of the sugar and a few drops (3 to 6 depending on your desired color) of gel food coloring. Whisk until firm, glossy peaks form. You should be able to turn the bowl full of whisked egg white’s upside down without any movement.
  4. Remove whisk attachment from the stand mixer and replace with the paddle attachment. Add the ground almond/powdered sugar mixture to the whisked egg whites. Turn mixer to medium speed and mix to combine. Then turn the mixer off and on in rapid succession, checking consistency of your batter after each time. You want the batter to look like thick lava and to flow off the paddle in a thick ribbon. Be very careful not to over- or under- mix the batter as this will affect the texture of the final macaron shell. Add the remaining 8 grams of egg whites and mix quickly.
  5. Spoon the batter in a piping bag fitted with an ATECO 804 piping tip and pipe small rounds of batter onto it. You should be able to fit 12 to 16 shells on each baking sheet. Lightly tap baking sheet on the counter to spread the rounds and remove any large air bubbles. Set trays aside, uncovered for approximately 10 to 15 minutes and the top of the shells are dry to the touch. Bake the shells for 12 to 14 minutes, opening the oven half-way through the baking to release steam from the oven. When the shells are baked, they will be dry and firm on the top and will have the characteristic macaron “foot”. Allow to cool completely before removing from parchment paper.
  6. Pair up two, equally sized macaron shells. Pipe 1 teaspoon of filling on one shell and sandwich with the second shell. Place in an airtight container and refrigerate for at least 12 hours. This step is critical in creating the perfect macaron as it allows the flavors to meld and the texture of the shell to soften slightly.

Filling :

  1. Place the chocolate in a medium heatproof bowl.
  2. Bring the orange zest and heavy cream to just below a boil over medium-high heat in a medium saucepan.
  3. Pour the infused heavy cream over the chocolate and allow to sit for 2 - 3 minutes.
  4. Whisk into a smooth ganache. Add butter and whisk into ganache until smooth and well incorporated.
  5. Pour ganache into a flat casserole dish and refrigerate until cooled and ganache thickens, best made 12 to 24 hours ahead of using.

* Added Note: Macarons can be a bit finicky, but by weighing the ingredients with a little scale in grams, anyone can get perfect results every time! When you convert the recipes, it can come out differently every time.

Try out this recipe for Passionfruit Macarons

Matcha-Chocolate Chip Cookies
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Matcha-Chocolate Chip Cookies
Course:
Dessert, Cookies
Time:
Prep Time: 15+mins., Cook Time: 10-13 mins.
INGREDIENTS:
  • Nonstick olive or coconut oil cooking spray
  • 3⁄4 cup gluten-free flour
  • 1⁄2 teaspoon aluminum-free baking powder
  • 1⁄4 teaspoon sea salt
  • 3 tablespoons unrefined coconut oil, melted
  • 1 teaspoon organic vanilla extract
  • 1 egg (if making vegan, add 1–2 tablespoons of water)
  • 1 1⁄2 ripe medium bananas, mashed
  • 1 tablespoon Matcha powder
  • 1 cup organic rolled oats
  • 1 cup semisweet chocolate chips

DIRECTIONS:

  1. Preheat the oven to 325°F. Line a rimmed baking sheet with aluminum foil and coat lightly with cooking spray.
  2. In a medium bowl, whisk together the baking powder and salt; set aside.
  3. In a large bowl, whisk together the coconut oil, vanilla, and sugar (or stevia) to combine. Add the egg (or water) and whisk well to incorporate.
  4. Using a rubber spatula, scrape down the sides and bottom of the bowl as necessary. Mix in the mashed banana and stir until well incorporated.
  5. Add the dry ingredients to the wet ingredients and stir until combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
  6. Chill the cookie dough in the refrigerator for 15 minutes.
  7. Using a tablespoon, scoop out 1½-inch balls and place them about 1 inch apart on the prepared baking sheet. Bake until lightly golden on top, 10 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
Pfefferneusse Cookies
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Pfefferneusse Cookies
Course:
Dessert, Cookies
Cuisine:
American
Time:
Prep. Time: 15+ mins., Cook Time: 22+ mins.
INGREDIENTS:

Cookies:

  • 2 cups (272 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground pepper (black or white)
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon dry mustard, such as Colman’s
  • ½ teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 2⁄3 cup (134 grams) sugar
  • Finely grated zest of 2 tangerines or clementines, 1 orange or 1 lemon
  • ¾ stick (6 tablespoons; 3 ounces; 85 grams) unsalted butter, cut into chunks, at room temperature
  • 2 large eggs, at room temperature
  • ½ cup (60 grams) finely chopped pecans (toasted if desired)
  • Confectioners’ sugar, for dusting, if you’re not glazing the cookies

Glaze (optional):

  • 3 ounces (85 grams) semisweet or bittersweet chocolate, coarsely chopped
  • ½ teaspoon ground espresso beans or ¼ teaspoon instant espresso
  • 1 tablespoon unsalted butter, at room temperature

Position the racks to divide the oven into thirds and preheat it to 350°F.
Line two baking sheets with parchment paper or silicone baking mats.

DIRECTIONS:

Cookies:

  1. Whisk the flour, all the spices, the baking powder and the baking soda together.
  2. Put the sugar and zest in the bowl of a stand mixer or in a large bowl in which you can use a hand mixer.
  3. Reach in and use your fingertips to rub and mix the ingredients together until the sugar is moist and aromatic.
  4. If using a stand mixer, fit it with the paddle attachment.
  5. Add the butter to the bowl and beat on medium speed until well blended, about 2 minutes.
  6. Add the eggs one at a time, beating for 1 minute after each one goes in. The mixture might look curdled — if so, ignore it.
  7. Scrape down the sides and bottom of the bowl with a flexible spatula, turn off the mixer, add the dry ingredients all at once and pulse a few times to start the blending. Then mix on low speed until most of the flour is incorporated.
  8. Add the chopped nuts and mix only until the dry ingredients have disappeared into the dough.
  9. Give the dough a few good turns with the spatula to make certain that everything is blended.
  10. Using a small cookie scoop, scoop out level portions of dough or use a teaspoon to get rounded spoonfuls. Shape each mound of dough into a ball between your palms and place onto the baking sheets about 1½ inches apart (these puff but don’t spread much).
  11. Bake the cookies for 20 to 22 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are firm to a gentle squeeze, puffed, cracked, light beige on top and golden brown on the bottom.
  12. Transfer the sheets to racks.
  13. If you’re going to dust the cookies with sugar, allow them to rest for 10 minutes, dust them and transfer them to the racks to cool completely.
  14. If you’re going to glaze the cookies, let them cool completely on the sheets.

Glaze:

  1. To make the glaze and finish the cookies (optional): Set a heatproof bowl over a saucepan of simmering water (the water shouldn’t touch the bottom of the bowl), toss in the chocolate and espresso and heat, stirring, until the chocolate is melted and smooth. Or do this in a microwave oven.
  2. Remove the bowl from the pan, add the butter and stir to blend.
  3. One by one, dip the tops of the cookies into the chocolate and then, if you’d like, give each a grind of pepper while the chocolate is still wet.
  4. Return the cookies to the racks and let the glaze set. Unless your room is very warm, the glaze will set in about 20 minutes. If you’re impatient, you can hasten the setting by refrigerating the cookies.

Storing:

  1. The dough can be kept covered in the refrigerator for up to 3 days. Dry and firm by nature, the cookies will keep in a covered container for weeks and become even drier and firmer. If they become too dry for you to find them enjoyable, add a wedge of apple to the container, and the cookies will soften overnight. With or without glaze, the cookies can be packed airtight and frozen for up to 2 months; if you want to dust the cookies with confectioners’ sugar, wait until they’ve defrosted to give them the dusting.
Almond Butter Cookies
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Almond Butter Cookies
Course:
Dessert, Cookies
Yield:
48 servings
Time:
Prep Time: 24 hrs. Cook Time: 8 mins.
INGREDIENTS:
  • 1 cup butter, softened
  • 2 eggs
  • 1 cup powdered sugar
  • 3 teaspoons pure almond extract
  • 2 ½ cups all purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking poder
  • 1 cup pre-toasted almonds (optional)
  • 1 cup powdered sugar (optional)

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. If using optional toasted almonds, be sure you have pre-toasted them by spreading them on a baking sheet and putting in the preheated oven for about 5 minutes. Let cool.
  3. Mix softened butter, 1 cup powdered sugar, eggs, and almond flavoring together.
  4. Add flour, salt, and baking powder.
  5. Shape dough into a log and chill for several hours or overnight.
  6. Remove dough from refrigerator and slice into about 1/8-inch slices.
  7. Place slices on parchment paper on baking sheet.
  8. Bake 7 to 8 minutes or until bottoms are just turning brown.
  9. If desired, lightly push toasted almond slices into the tops of the cookies or omit almonds and sprinkle with powdered sugar. Cookies are also delicious as pictured here, with no additional topping.
Figgy Drop Cookies
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Figgy Drop Cookies
Course:
Dessert, Cookies
Seasonal Event:
Christmas
Yield:
Serves: 12
Time:
Prep Time: 30 mins., Cook Time: 25 mins.
INGREDIENTS:
  • 1 cup butter
  • ½ cup dried figs
  • 1/3 cup honey
  • ¼ cup light brown sugar
  • 3 eggs
  • pinch salt
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon vanilla
  • 3 tablespoons dried dates
  • 1½ cup flour
  • 1½ cups oatmeal
  • 1 cup chopped walnuts

DIRECTIONS:

  1. Preheat oven to 350°F degrees.
  2. Chop figs.
  3. Mix butter, honey, figs and sugar.
  4. Add eggs.
  5. Add dry ingredients, saving nuts and oatmeal for last.
  6. Drop onto cookie sheet covered with parchment paper and bake 10-12 minutes until brown.
Oxaca Chocolate Sandwiches
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Oxaca Chocolate Sandwiches
Course:
Dessert, Cookies
Cuisine:
Mexican
Time:
Prep Time: 40 mins., Cook Time: 12 mins.
INGREDIENTS:

Cookies:

  • 1 cup ground Oaxaca chile chocolate
  • ¾ cups butter (1 ½ sticks), softened
  • 1 ½ cups sugar, with a separate bowl of more for pressing cookies
  • 1 teaspoon cinnamon
  • 1 large egg, room temperature
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 ½ cups all-purpose flour

Filling:

  • 1 teaspoon vanilla extract
  • 2 tablespoons of ground cinnamon
  • 1 cup of softened butter
  • 3 cups of powdered sugar

DIRECTIONS:

Cookies:

  1. Preheat oven to 375°F.
  2. Grind down the chocolate with a zester if you purchased a bar, otherwise put chocolate in a bowl and set aside.
  3. Cream butter and sugar together, add in cinnamon. Add in egg. Mix in baking soda, baking powder and chocolate. Mix in flour.
  4. Using a 1¼ inch ice cream scoop, place dough on a parchment lined baking sheet five inches apart.
  5. Sprinkle sugar over the top of the dough balls.
  6. Gently press a flat-bottomed glass into each ball, flattening it into ¼ inch thick discs.
  7. Bake until cookies are firm, approximately 10-12 minutes, and transfer to wire rack for cooling.

Filling:

  1. Combine ingredients in a mixer and beat on medium until well-integrated.
  2. Take one cookie and spread with frosting, to the edge and up to ½-inch thick, place another cookie on top making a sandwich.
Fruitcake Drop Cookies
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Fruitcake Drop Cookies
Course:
Dessert, Cookies
Cuisine:
European
Seasonal Event:
Christmas
Time:
Prep Time: 20 mins., Cook Time: 25 mins.
INGREDIENTS:
  • 3 cups flour
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon baking soda
  • 1 cup butter, softened
  • 1 cup light brown sugar
  • 3 eggs
  • ½ cup whole milk
  • 1 tablespoon vanilla
  • 1 tablespoon almond
  • 1 cup pecans
  • ½ cup walnuts
  • ½ cup almonds
  • 1 cup red and green candied cherries, chopped
  • 1 cup coarsely chopped candied pineapple or orange
  • 1 cup golden raisins

DIRECTIONS:

  1. Preheat oven to 300°F.
  2. Sift together first four ingredients.
  3. Cream butter and sugar.
  4. Add eggs, then sifted flour mixture.
  5. Add milk until dough is soft.
  6. Add flavorings.
  7. Add rest until thoroughly mixed.
  8. Drop onto sheet. Bake until bottoms are lightly browned, usually 25 minutes.
Christmas Tree Macaroons
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Christmas Tree Macaroons
Course:
Dessert, Cookies
Seasonal Event:
Christmas
INGREDIENTS:
  • 2½ cups finely shredded unsweetened coconut
  • ¾ cup granulated sugar (or evaporated cane juice)
  • 2 large egg whites
  • 5 teaspoons pure vanilla extract
  • Pinch of salt
  • Green food coloring
  • Confectioners' sugar for dusting

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Combine the coconut, sugar, egg whites, vanilla, and salt in a large bowl. Mix thoroughly with a either your hands or a spatula.
  3. Add in the food coloring and mix until well combined.
Vermont Christmas Card Cookies
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Vermont Christmas Card Cookies
Course:
Dessert, Cookies
Seasonal Event:
Christmas
INGREDIENTS:

Soft Sugar Cookies:

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ tablespoons vanilla extract
  • 1 teaspoon orange extract
  • 6 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt

Vanilla Buttercream Frosting:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups confectioner’s sugar, sifted
  • ¼ cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • Assorted food coloring (various shades of green)
  • 4 piping bags fitted with an assortment of tips
  • Assorted sizes white pearl nonpareils
  • White sparkling
  • Sugar

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. To prepare sugar cookies: cream butter and sugar in the bowl of a stand mixer with paddle attachment on medium speed until fluffy. Add eggs one at a time and mix until completely incorporated. Scrape down sides of bowl; add vanilla and orange extracts and mix until blended.
  3. Sift flour, baking powder and salt into a separate bowl; slowly add to mixing bowl on low speed until fully blended and dough pulls away from sides of bowl. Divide dough into 2 pieces.
  4. On a 12-inch x 16½-inch non-stick silicone baking mat or parchment paper, roll out half of dough to ¼-inch thickness. Place baking mat or parchment on a cookie sheet and chill dough in freezer for 5 minutes. (Freezing dough slightly makes it easier to cut out shapes and transfer to cookie sheets.)
  5. Remove dough from freezer. Cut out shapes with a variety of Christmas tree-shaped cookie cutters. Arrange on a cookie sheet and bake for 15 minutes. Remove from oven and cool. Repeat with remaining dough.
  6. To prepare buttercream frosting: cream butter in the bowl of a stand mixer with paddle attachment on medium speed until fluffy. Slowly add confectioner’s sugar and beat on low speed until smooth, scraping down sides of bowl after partially blended. Add cream and vanilla extract and beat until smooth.
  7. Divide buttercream frosting into 4 portions. Tint each portion to desired shade with food coloring and transfer to a pastry bag.
  8. Using a variety of tips, pipe buttercream frosting on cooled sugar cookies to resemble tree branches. Decorate frosted cookies with sparkling sugar and pearls. If making ahead, refrigerate cookies to hold.
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