Sunday, December 17, 2017

Cookie Time

It's the most wonderful time of the year! Here's how I spread holiday joy...


1.
These cookies (along with a peppermint milkshake) are what Christmas tastes like to me! My dad used to make these when we were little and they are so good and chewy and molasses-y! I make them every year!

Gingersnaps (adapted from Papa)
Makes 3 Dozen
INGREDIENTS
Cooking spray
1 1/2 sticks softened butter
1 cup sugar, plus more for rolling
1/4 cup molasses
1 egg
2 c. flour
2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/2 t. ginger
1/4 t. cloves
DIRECTIONS
Preheat oven to 375 degrees. Spray cookie sheet with cooking spray. Combine first 4 ingredients in a large bowl. Stir in remaining ingredients. Use a small cookie scoop to portion into 12 balls. Roll in sugar and place on prepared cookie sheet. Bake 8 minutes. Repeat with remaining dough.


2.
Another quintessential taste of the season - mint and chocolate. I first fell in love with these cookies at a friend's Christmas party in Baltimore. After tracking down the baker, I scribbled the recipe on the back of a Target receipt - and it has lived in my recipe box and my heart ever since. 😍

Mint Chocolate Cookies 
Makes 56 cookies
INGREDIENTS
56 Andes mints, unwrapped
1 1/2 sticks butter
1 1/2 cups brown sugar
2 cups semi-sweet chocolate chips (12 oz bag)
2 eggs
2 1/2 cups flour
1 1/4 t. baking soda
1/2 t. salt
DIRECTIONS
In a large saucepan, melt butter, sugar, and 2 T. water over medium heat, while stirring, until combined. Stir in chocolate chips and let cool 10 minutes. With an electric mixer, beat in eggs at high speed. Add remaining dry ingredients and mix on low speed until combined. Chill in refrigerator for 1 hour. Preheat oven to 350 degrees. Use a small cookie scoop to portion 12 dough balls onto a cookie sheet. Bake 10 minutes, turning pan halfway through. Place 1 mint on top of each hot cookie and return to the oven for 1 minute. Use an offset spatula to evenly spread melted mint on top of each cookie. Repeat with remaining dough and mints.


3.
These last 2 recipes come from one of the best bakers I know - my friend, Jess! And since I can't seem to get enough cinnamon this year, snickerdoodles are a must!

Snickerdoodles (adapted from my friend, Jess)
Makes 12 cookies
INGREDIENTS
1 stick softened butter
3/4 cup sugar + 1 T. for rolling
1 egg
1 1/3 cups flour
1/2 t. baking soda
1 t. cream of tartar
Salt
1 t. cinnamon
DIRECTIONS
Preheat oven to 400 degrees. Cream butter and sugar. Beat in egg. Add in flour, baking soda, cream of tartar, and a dash of salt and mix well. In a small bowl, mix 1 T. sugar and cinnamon. Form dough into 1 inch balls and roll in cinnamon sugar. Place on cookie sheet and bake 8 minutes. Repeat with remaining dough.


4.
And Jess's peanut butter cookies are legendary. :)

Peanut Butter Cookies (adapted from my friend, Jess)
Makes 35 cookies
INGREDIENTS
Cooking spray
1 stick softened butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 t. vanilla
1/2 cup peanut butter
1 1/2 cups flour
1 t. baking soda
1/4 t. salt
DIRECTIONS
Preheat oven to 350 degrees. Mix together butter, sugars, eggs, and vanilla. Then mix in peanut butter. Add remaining ingredients and mix well. Use a small cookie scoop to portion dough onto prepared baking sheet. Flatten slightly with a fork, making a criss-cross shape on top (#). Bake for 8 minutes. Repeat with remaining dough

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