Posts Tagged ‘holiday cookie recipe’

Red Velvet Cookies with Cream Cheese Frosting

Tuesday, December 13th, 2016

Combining the richness of red velvet and the look of a whoopie pie, this holiday dessert is perfect for a Christmas party or New Year’s Eve celebration.

What You’ll Need:

  • 1/3 cup semisweet chocolate chips
  • Red Velvet Cookies with Cream Cheese Frosting1/4 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 tablespoon red liquid food coloring
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar
  • 4 ounces cream cheese, softened


  1. Preheat oven to 375°F. Melt chocolate and butter in a large bowl in the microwave until melted and smooth, stirring every 30 seconds.
  2. Whisk in granulated sugar, eggs and food coloring until smooth.
  3. In a separate bowl, whisk together flour, cocoa, baking powder, baking soda, vanilla and salt, and add to above mixture. Stir gently to combine.
  4. Place 1/2 cup of the powdered sugar in a small bowl. Drop dough by tablespoonfuls into powdered sugar and roll to coat. Place each ball on parchment or tinfoil-lined baking sheets.
  5. Use your hand to gently flatten the balls of dough. Bake in preheated oven until cookies are almost set and outsides are slightly crackled, about 10 minutes.
  6. Transfer to wire racks and cool completely.
  7. Meanwhile, beat cream cheese and remaining powdered sugar with an electric mixer on medium speed until smooth. Spread filling onto flat sides of half of the cooled cookies. Gently press remaining half of cookies onto frosted half. Enjoy!

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Tuesday Recipe: 3 New Christmas Cookie Recipes

Tuesday, December 3rd, 2013

‘Tis the season for holiday baking, sharing joy with a touch of sugar, and spreading cheer with lots of smiles. Have you ever hosted a cookie swap? These three Christmas cookie recipes will quickly become a part of your go-to list of favorite holiday baking recipes, year after year.

Chocolate Peppermint Thumbprint Cookie Recipe

A twist on the classic thumbprint cookie recipe. Let’s be honest, who doesn’t love chocolate?


  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1 1/4 cups unsalted butter, room temp
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 5 oz. semisweet chocolate chips (3/4 cup)
  • 1/2 teaspoon pure peppermint extract
Peppermint Canister Collection
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine.

2. Place 1/2 cup sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on two parchment-lined baking sheets. Bake 5 minutes. Remove sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation in center of each cookie.

3. Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.

4. In a microwave-safe bowl, microwave chocolate chips and 1/4 cup butter in 10-second increments until melted; stir in peppermint extract. Let cool until thick enough to pipe, 5 minutes. Transfer mixture to a large zip-top bag; snip 1/4-inch hole in one corner. Pipe chocolate into cookie indentations.

Lemon Iced Gingerbread Tree Cookie Recipe

Gingerbread is a holiday classic, especially when shaped like a tree! Add a new piece this year with lemon icing to brighten the overall flavor of these terrific treats.

Gingerbread Tree Cookies
  • 2 1/2 cups flour, plus more for rolling
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1 tsp coarse salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup unsulfured molasses

For the Icing:

  • 2 tbls fresh lemon juice
  • 1 1/3 cups confectioners’ sugar
1. Make cookies: In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, beat butter and granulated sugar on medium-high until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine. With mixer on low, slowly  add flour mixture; beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).

2. Preheat oven to 350 degrees. On a floured surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cookie cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.

Recipe Santa Sculpture
Make icing: In a small bowl, combine lemon juice and confectioners’ sugar and whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar, if desired.

Traditional Holiday Shortbread Cookies

With a delicate texture and a satisfying melt in your mouth flavor, these cookies are sure to please everyone at your holiday party. Shortbread pans make for great gifts, and offer delightful imagery for your holiday cookies!

Classic Shortbread

  • 1/2 cup butter at room temperature
  • 1/3 cup powdered sugar (unsifted)
  • 1/4 teaspoon vanilla
  • 1 cup flour (unsifted)

1. Using the back of a large spoon, cream the butter until it is light. Cream in the powered sugar, then the vanilla. Now work in the flour. Knead the dough on an un-floured board until nice and smooth.

2. Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Put the ball of dough in the middle of the pan, and working out from the center, firmly press the dough into the pan.

Christmas Shortbread Pan
Reindeer Shortbread Pan 3. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes, or until it is lightly browned. Be sure that the middle is thoroughly cooked and doesn’t look slightly opaque or the shortbread might stick in the pan.

4. Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wood cutting board. If the shortbread does not come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board. This should loosen the shortbread and it should drop out.

5. Cut the shortbread into serving pieces while it is still warm. Let the pan cool before washing it in the sink or dishwasher.

What cookie recipes would you like to see? Let us know in the comments below! Look through more recipes on our blog.

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Tuesday Recipe: Peppermint Meltaway Cookies

Tuesday, December 4th, 2012

Today, December 4th is National Cookie Day. Appropriately in the first week of December, with all the baking that takes place during this busy holiday season. In honor of both the celebration of delicious cookies and the festivities soon to come, today’s featured recipe highlights one of the season’s favorite flavors. Consider making a batch of Peppermint Meltaway Cookies at your next party for a real crowd pleaser.

What You’ll Need

For the Cookies:

1/2 cup powdered sugar

1 cup butter, softened

1 1/4 cups all-purpose flour

1/2 cup cornstarch

1/2 teaspoon peppermint extract

For the Glaze:

1 1/2 cups powdered sugar

2 tablespoons butter, softened

1-2 tablespoons milk

1-2 teaspoon peppermint extract

2-3 drops red food coloring

hard peppermint candies or candy cane, crushed


For the Cookies:

1. Combine sugar, butter and peppermint extract in large mixer bowl.

2. Beat at medium speed until creamy (1-2 minutes).

3. Reduce speed to low; add flour and cornstarch.

4. Beat until well mixed (1-2 minutes).

5. Cover; refrigerate until firm (30-60 minutes).

6. Heat oven to 350°F; shape rounded teaspoonfuls of dough into 1-inch balls.

7. Place 2 inches apart on ungreased cookie sheets.

8. Bake for 12-15 minutes or until edges are lightly browned.

9. Let stand for 1 minute; remove from cookie sheets; cool completely.

For the Glaze:

1. Combine powdered sugar, butter, peppermint extract, and enough milk for desired glazing consistency in a small bowl.

2. Stir in food color, if desired.

3. Drizzle over cooled cookies.

4. Immediately sprinkle with crushed candy. Makes approximately 24 cookies. Enjoy!

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