If there’s one thing for which the holidays are known, it’s cookies. So we have looked through the holiday recipes on the Internet to help you get started in the holiday spirit. Let’s look at some of them now.
Pecan Sandies (Chocolate)
- 1 cup of butter at room temperature
- 4 tablespoons of white sugar
- 1 teaspoon of vanilla extract
- 1 ¾ cups of all-purpose flour, sifted
- 1 cup of ground pecans
- ¼ cup of cocoa powder, unsweetened
- ⅓ cup of confectioners' sugar, sifted
- Preheat your oven to 350 F or 175 C
- Grease your baking sheets lightly
- Cream your sugar and butter together til light. Beat in your vanilla. Mix in your pecans, cocoa powder and flour. Lightly grease baking sheets.
- Form your dough into 1” balls and put them on your baking sheets. Bake the cookies in your oven for 20-25 minutes. Allow them to cool and then roll each of the cookies in your confectioners’ sugar.
Chocolate Chip (Vegan)
- 2 cups of all-purpose flour
- 1 teaspoon. of baking soda
- 1/2 teaspoon. of kosher salt
- 1/2 cup of dark brown firmly packed sugar
- 1/2 cup of granulated sugar
- 1/2 cup of canola oil
- 1/4 cup of water
- 2 teaspoon. of pure vanilla extract
- 1 cup of chocolate chips (bittersweet)
- 1 cup of chocolate chips (semisweet)
- In a medium sized bowl, whisk your baking soda, salt, and flour. Toss with your chocolate
- In another bowl, break your brown sugar up, being certain that there aren’t any lumps. Add your water, granulated sugar, vanilla and water and whisk so it’s combined. Add your flour mixture and mix it until you don’t see any flour streaks.
- Line two cookie sheets using parchment paper. Spoon out 2” dough mounds, spacing them 2” apart. Freeze for 30 minutes.
- Preheat oven to 375 and bake your cookies. Rotate your pans after six minutes. Bake until the edges are a nice golden brown. This will be a total of 9-12 minutes. Allow to cool.
Soft, Chewy Apple-Spice Cookies
- 2 apples (Granny Smith)
- 2 cups of all-purpose flour
- 5 teaspoons of ground cinnamon
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- Ground cloves
- Grated nutmeg
- 1 ¼ cup of brown sugar (packed)
- ¾ cup of unsalted butter
- 2 eggs (large)
- ½ cup of dried cherries (tart)
- ½ cup of walnuts
- 1/2 cup of brown sugar, packed
- 3 tablespoons of unsalted butter
- 3 tablespoons of milk
- ½ teaspoon of vanilla extract
- 1 cup of confectioners’ sugar
- ½ cup of walnuts
To make the cookies:
- Preheat your oven to 375. Lien three big cookie sheets using parchment paper. Grate one apple with the large holes of your box grater. You’re your remaining apple.
- In one of your small bowls, whisk together your cinnamon, baking soda, baking powder, cinnamon, nutmeg and cloves. In a big bowl, beat your butter and sugar until mixture is fluffy. Beat your eggs in, individually, until blended well. Beat in your flour mixture until it’s just blended. Your dough is going to be thick. Stir in your walnuts, cherries and apples.
- Drop the dough in heaping tablespoons onto your cookie sheets 2” apart. Bake cookies 10-12 minutes. Cookies will be done when their tops spring up when they’re pressed. Transfer your cookies to wire racks to cool.
To make the frosting
- In a little saucepan, combine your butter, milk and brown sugar. Cook over medium heat until it’s boiling, occasionally stirring. Boil it for two minutes.
- Remove from the heat, stir the vanilla in. Allow the mixture to cool for around 2 minutes.
- Stir the confectioners’ sugar in until it’s smooth.
- Spread the frosting in the middle of your cooled cookies. If necessary, frosting can be reheated over low so that it’s smooth and spreadable. Sprinkle the walnuts over the frosting.
- Allow the cookies to stand until the frosting is set.
Salty & Sweet Zucchini Surprise Cookies
- 3 1/3 cup of all-purpose flour
- 1/3 cup of cornstarch
- 1 1/2 teaspoon of baking powder
- 1 1/4 teaspoon of baking soda
- 1 1/2 teaspoon of Kosher salt
- 1 1/4 cup of room temperature butter (2.5 sticks)
- 1 1/2 cup of brown sugar
- 3/4 cup of granulated sugar
- 2 large eggs
- 1 tablespoon of vanilla extract
- 1 cup of grated zucchini
- 3/4 cup of chopped peanuts
- 3/4 cup of broken pretzels
- Preheat your oven 350.
- Whisk your flour, baking soda, baking powder, salt and cornstarch in medium bowl.
- in a big bowl, beat your brown sugar, granulated sugar and butter on medium until mixture is creamy.
- Beat in your eggs, individually.
- Beat in your vanilla and follow that with your flour mixture.
- Fold in your zucchini pretzels and peanuts.
- With scant scoopfuls of 1/3 cup, scoop your dough onto two big cookie sheets. Space them around 1” apart.
- Cookies should be baked for 20-25 minutes or til bottoms are golden.
- Cool on wire racks on the sheets.
Classic Gingerbread People
- 3/4 cup of softened butter
- 3/4 cup of brown sugar, packed.
- 2/3 cup of molasses
- 1 egg (large)
- 1 teaspoon of vanilla extract (pure)
- 3 1/4 cups of all-purpose flour
- 1 tablespoon of ground ginger
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
- 1/2 teaspoon of kosher salt
- 2" piece of grated fresh ginger (optional)
- Zest of one orange (optional)
- 1/2 teaspoon of black pepper finely ground (optional)
- In big bowl with your hand mixer, beat the brown sugar, molasses and butter until fluffy, approximately two minutes. Add vanilla and egg, beat til combined.
- Whisk your spices, flour, salt and baking powder in medium bowl til combined. With your mixer on the low setting, add your dry ingredients gradually to your wet ingredients, and your fresh ginger, black pepper and orange zest if you’re using them until the dough comes together. Don’t overmix.
- Divide your dough in two and create 2 disks. Wrap each of them in plastic wrap, chilling until they’re firm, around 2-3 hours.
- Preheat your oven so it’s at 350. Line two large baking sheets with your parchment paper. Put one dough disk on a surface that’s lightly floured and roll it until it’s 1/4” thick. Cut out your gingerbread men using a 3” wide cutter and then transfer them to your baking sheets.
- Bake them until they’re set and slightly puffed, around 9-10 minutes, based on your cutters’ size. Let them cool on your sheets 5 minutes before you transfer them to your cooling rack ot completely cool.
- Repeat with your other dough disk. Decorate with sprinkles and icing as desired.
These are just a few of the delicious cookie recipes that we have found. We tried to give you a large variety of cookies to try, and we are always looking for ways that we can make your life a lot easier for you.
Please keep coming back to our website because we are always adding new blogs to the site and new products. If you have any questions, please feel free to ask because we are glad to help you in any way we can. let us know how we can help you and if there is anything specific that you are looking for.