In normal years, the women in my family try to get together to make Christmas cookies. Unfortunately, in the year of Covid, that was not to be. So I woke up one day and cranked out all my Christmas cookie faves and I thought I’d share them with you!
Dutch Cocoa Cookies
1 Cup Unsalted Butter, room temperature
1.5 Cups Granulated Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
2 Cups All Purpose Flour
3/4 Cup Dutch Cocoa (Hershey Special Dark Cocoa works)
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
Granulated Sugar For Rolling (I just pour some into a bowl)
1. In a large bowl, cream together butter and sugar. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy.
2. In a separate bowl, sift together the flour, dutch cocoa, baking soda and salt.
3. Gradually stir dry ingredients into butter mixture until just combined.
4. Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
5. Preheat oven to 350 degrees.
6. Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using 1.5 tablespoon scoop or shape by hand into 1.5 inch balls. Roll balls in granulated sugar.
7. Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 10-12 minutes, or until cookies begin to crack on top. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Chocolate Chip Snowballs
I have never been a fan of the traditional “snowball” cookies. But I found this recipe last year for a chocolate chip version and I absolutely love them.
1.5 Cups Unsalted Butter, Softened
3/4 Cup Powdered Sugar
1 Tablespoon Vanilla Extract
3/4 Teaspoon Salt
3 Cups All Purpose Flour
2 Cups Mini Chocolate Chips
Additional Powdered Sugar For Dusting
1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
2. Place butter in the bowl of a stand mixer (or use a large bowl and electric mixer) and beat until creamy.
3. Add powdered sugar, vanilla extract and salt and beat again (start on low speed and increase to high) until the mixture is creamy and well combined.
4. Gradually add all purpose flour until ingredients are well incorporated.
5. Add mini chocolate chips and use mixer on low speed to stir them into your cookie dough. Dough will be stiff.
6. Scoop cookie dough by approximately 1 tablespoon and roll between your hands to form a smooth ball. Transfer to prepared baking sheet and place cookie dough balls at least 1 inch apart.
7. Bake at 375 degrees for 10-12 minutes or until bottom edges are just beginning to turn light golden brown.
8. Remove from oven and sprinkle or sift powdered sugar over the tops of the cookies while they are still warm.
9. Allow to cool and enjoy!
Loaded Oatmeal Cookies
These are my “signature cookie”. The cookie I have become “known” for and people request of me. The recipe calls for 1.5 cups of “mix ins” and this is where you can make them yours. You can choose just about anything.
1/2 Cup Unsalted Butter, Room Temperature
3/4 Cup Light Brown Sugar
1/4 Cup Granulated Sugar
1 Large Egg, Room Temperature
2 Teaspoons Vanilla Extract
1 Tablespoon Dark Molasses
1 2/3 Cups Old Fashion Oats
1 Cup All Purpose Flour
1/2 Teaspoon Cinnamon
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 1/2 Cups Mix Ins (I use 1/2 cup butterscotch chips, 1/2 cup chocolate chips and 1/2 chopped pecans)
1. Preheat oven to 325 degrees.
2. Cream softened butter and both sugars together until smooth.
3. Add egg and mix on high until combined, about 1 minute.
4. Add vanilla and molasses and mix on high until combined.
5. Add cinnamon, baking soda and salt, mix until combined.
6. Add flour and oats and mix on low until combined.
7. Bake 10-11 minutes.
8. Cool and enjoy.