One of my favorite things to do during the holiday season is bake hundreds of cookies and send them to friends and family! Each year I incorporate a new recipe accompanied by the basics! Last year, I participated in a cookie exchange where I brought sugar cookie cut outs and everyone iced their own. It was a fun activity and saved me a lot of time by having help icing 200+ cookies. This year, since things are a little different, I decided to go with a variety of flavors and curate cookie boxes utilizing five different cookie recipes with fun additions such as candy canes, Santa hat Hershey Kisses and holiday mini Reeses.
White Chocolate Peppermint Sugar Cookies
- Preheat oven to 350 degrees.
- In a mixing bowl whisk together flour, baking soda, salt and cream of tartar, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined.
- Mix in egg then mix in egg yolk, vanilla and peppermint extract.
- With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, so stop mixer and mix by hand to get flour at bottom if needed).
- Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart (chill dough balls that aren’t currently baking in refrigerator on plates).
- Bake in preheated oven 10 – 11 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
- Add whites chocolate drizzle and peppermint toppings
Caramel Pecan Sugar Cookies
- Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
- Cream together sugar and butter. Add eggs and vanilla and blend well.
- Add dry ingredients to wet ingredients and mix well.
- Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
- Place 2 inches apart on ungreased cookie sheet.
- Bake for 8-10 minutes at 350 degrees. (Makes about 3-4 dozen cookies)
PB Kiss & Reeses Cookies
- Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda in a medium bowl; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 1 inch balls and place onto a greased cookie sheet.
- Bake at 375 degrees for about 8 minutes. Do not overbake! Remove from oven and immediately press a mini kiss into each ball. Cool and carefully remove from pan
Cranberry Walnut White Chocolate Chip
- In the bowl of a stand mixer, beat together the butter, brown sugar & white sugar with the paddle attachment until light and fluffy. Beat in the vanilla and egg to combine. Lastly, beat in the flour, cornstarch, baking soda and pinch of salt until a soft dough has formed. Stir in the cranberries and white chips by hand.
- Refrigerate the cookie dough for AT LEAST 1 HOUR. You can chill it overnight if you’d like, but one hour chill time is mandatory to prevent cookies from spreading and to create that light, soft and chewy texture.
- Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or mist lightly with cooking spray. Remove chilled dough from fridge and roll into Tablespoon-sized balls. Place onto the cookie sheets about 1-2″ apart from one another.
- Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure an even cook. Cookies may appear slightly undone, but do not over-bake them! They will continue to set up more as they cool. Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack to cool completely. If you’d like to make them prettier, garnish cookies with additional white chips on top of still-warm cookies before serving.
P.s. Did you know you can add a slice of bread to keep your cookies fresh in storage?
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