This is the biscotti you want to dunk in your coffee (or hot chocolate!) this holiday season. I promise.
It has all the flavor of your favorite gingerbread cookie, in a thick, chewy bar perfect for sopping up your favorite drink. They are an opportunity to turn every coffee break into a holiday celebration.
And if you’re thinking, meh, biscotti isn’t my thing – I’m here to tell you that you need to try making it yourself. These are so, so much better than the dry and crumbly store-bought biscotti you’re imagining!
Chocolate chip cookies are such a classic – but I never think of them as a Christmas cookie. In this recipe, they get some additional mix ins that make them absolutely perfect for the holiday season. These are soft and chewy, with sweet bites from the cherries and chocolate. They’re a great stand-along treat or a beautiful addition to a holiday cookie tray.
These are based on one of my Opa’s cookie recipes from his years working in a bakery, which means they’re foolproof. Because no-one has time for cookies that might not turn out perfectly in a bakery – or during the the holidays.
Slice-and-bake cookies are an awesome option for Christmas cookies because they’re so easy to bake up. This dough is foolproof, can be dressed up a bunch of different ways, and can even be frozen – so you can prep it when things are not crazy and still have warm, fresh cookies ready for Santa!
You can make these cookies your own by changing up the dough colors, dipping them in sanding sugar, or rolling them in sprinkles. I love leaving the dough uncolored and then dipping the cookies in red or green sugar. And rolling them in blue sprinkles make them perfect for Hanukkah!
Or, divide the dough and make a few different designs from one batch. The possibilities are endless!
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
When you hear “Christmas cookies”, do you think of a certain type of cookie? For me, it’s three – the three that my Opa made us in huge batches every year.
We’d always look forward to the package he’d send in December with oranges picked from his backyard trees and an enormous amount of gingerbread, butter cookies, and these pecan horns.
I love his recipes so much – but hardly anyone needs to be cranking out 15 dozen cookies, especially this year! I’ve spent time adapting his bakery-scale recipes measured by weight into something more manageable to the family tradition would live on.
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
If you’ve never had a black and white cookie, put it on your list for the next time you visit NYC. These oversized, cake-like cookies that are frosted half with vanilla and half with chocolate are some of my favorites – and they’ve been on my baking bucket list forever.
All this extra time home is giving me some time to get around to ideas I’ve had stashed away – and these pillowy cookies just made my heart so, so happy.
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
If you make up holiday cookie trays, you know there are two types of cookies: “showpieces” and “fillers”. Your showpieces are the eye-catching ones – the iced sugar cookies, the ones rolled in sprinkles or dusted with peppermint. Your fillers are the cookies that make up “everything else”.
These are fillers.
The thing about fillers is they’re unassuming. It’s probably not the cookie you grab off the tray first, but my goal is always to make my fillers delicious. These fillers absolutely fit the bill.
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
I grew up with my Grandfather’s stollen as a Christmas tradition, so it took me years to realize that most of the world doesn’t love fruit cake.
Honestly, I think the rest of the world is wrong, it’s delicious. I think too many people’s first encounter was a questionably-made, mass produced dessert no one would like. If you’d tried Opa’s, I’m sure you would solidly be in my corner.
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
Until relatively recently, cutout cookies really intimidated me. Now, they’ve become one of my favorite kitchen projects.
I think my breakthrough was being able to let go of the expectation of perfect. I adore those perfectly-frosted cookies, but that’s just not in my wheelhouse right now. Luckily, these cookies taste just as good and are just as fun without a perfect icing job.
This post is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Welcome to Christmas Cookies Week! I’m so excited to be joining with a fabulous group of bloggers to bring you a week chock-full of Christmas cookie goodness.
I’m kicking off this week with these fabulous Chocolate Dipped Gingerbread Shortbread cookies. In true shortbread fashion, these are a little crisp, with a melt-in-your-mouth texture. The spice of the ginger is balanced nicely by a dip in melted chocolate.
If you like the idea of mint for the holidays, but aren’t a huge peppermint fan, these are the cookies for you.
For me, these are a nod to my Grandma.
For as long as I can remember, my Grandma’s contribution to holiday dessert has been a box of Andes Candies. We’ve all come to expect them and holiday dessert is not quite right without them on the table.
When I ran across this recipe that uses Andes chips, I knew Grandma would love them – and I just had to make them.
1 1/2 cup sugar
1 cup butter, at room temperature
2 eggs
2 tsp. vanilla extract
2 cups flour
2/3 cup cocoa powder
1/4 tsp. salt
3/4 tsp. baking soda
1 package Andes mint pieces
Preheat the oven to 350 degrees.
In a stand mixer, cream together the sugar and butter until light and fluffy. Add in the eggs and vanilla and mix until well combined.
In a separate bowl, whisk together the flour, cocoa powder, salt and baking powder.
Add the dry ingredients to the wet in batches and mix until just combined. Fold in mint pieces.
Roll dough into 1″ balls and place on parchment-lined cookie sheets. Bake for 8-10 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to a rack to cool completely.
Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!
12 Days of Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
