Make, bake, take and give! We’ve put together an irresistible assortment of cookies together for our CV Home & Garden sampler. Add these recipes to your repertoire, host a cookie exchange, gather friends and kids for a cookie-baking and decorating party, and mix and match cookies to give as gifts.
Cinnamon Gingersnap Cookies
- 2 cups flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3/4 cup shortening
- 1/4 cup molasses
- 1 egg
- Additional sugar for rolling
Preheat oven to 350 F. Mix flour, cinnamon, ginger, baking soda and salt in medium bowl. Set aside. Beat sugar and shortening in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed. Shape dough into 1-inch balls. Roll in additional sugar. Place 2 inches apart on ungreased baking sheets.
Bake 10 minutes for chewy cookies. For crisp cookies, bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container.
Chocolate, Hazelnut and Caramel Thumbprint Cookies
Makes about 36 cookies
- 1 cup all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 egg white, lightly beaten
- 1 cup finely chopped hazelnuts (filberts) plus 36 whole, divided
- 14 vanilla caramels, unwrapped
- 3 tablespoons whipping cream
- 1/2 cup semisweet chocolate pieces
- 1 teaspoon shortening
In a small bowl, stir together flour and cocoa powder; set aside. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolk, milk and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover and chill about 1 hour or until dough is easy to handle.
Preheat oven to 350 F. Grease a cookie sheet; set aside. Place egg white and the 1 cup chopped hazelnuts in separate small bowls. Shape dough into 1-inch balls. Roll balls in egg white, then in hazelnuts to coat. Place balls 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball.
Bake for 10 to 12 minutes or until edges are firm. If cookie centers puff during baking, re-press with the back of a measuring teaspoon. Transfer cookies to a wire rack; cool.
For filling, in a small heavy saucepan cook and stir caramels and whipping cream over low heat until mixture is smooth. Spoon about 1 teaspoon of the filling into the indentation of each cookie.
In a small microwave-safe bowl microwave chocolate pieces and shortening on High for 30 to 45 seconds or until melted, stirring once or twice. Spoon melted chocolate onto each cookie and top with a whole hazelnut. Let stand until chocolate is set.
Powdered Sugar Snowmen
- 1 cup sugar
- ¾ cup butter, softerned
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup powdered sugar
- Decorations: decorator pearls; orange jimmies
- 20 small gum drops
- Fruit snack rollup
Heat oven to 375 F. Combine sugar and butter in bowl. Beat at medium, speed scraping bowl often, until creamy. Add egg; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
Shape dough into 30 cookies; (10) 1 1/4-inch balls (about 2 tablespoons), (10) 1-inch balls (about 1 tablespoon), and (10) 3/4-inch balls (about 1 teaspoon). Place same size balls, 2 inches apart, onto ungreased cookie sheets.
Bake 1 1/4-inch balls 9-11 minutes, 1-inch balls 8-9 minutes, and 3/4-inch balls 5-7 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool 10 minutes.
Sprinkle lightly with powdered sugar. Press black sugar pearls into larger cookies (base and body) for buttons and into smallest cookie to create face. Use toothpick to create hole for nose. Press orange jimmies into face for nose.
Stack cookies, 1 gumdrop in half, flatten bottom half into 3/4-inch disk (discard top half). Cut base off another gumdrop; attach, sticky side down, to disk. Place on top of snowmen. Repeat with remaining gumdrops. Use fruit roll to create scarf, if desired.
Source Land O’Lakes
Sparkling Peppermint Cookies
Makes 48 cookies
- ¾ cup sugar
- ½ cup butter, softened
- 1 large egg
- 1 teaspoon vanilla
- ½ teaspoon peppermint extract
- 1 2/3 cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup crushed mini candy canes or peppermint candies
- ¼ cup coarse sugar
Heat oven to 350 F. Line cookie sheets with parchment paper; set aside.
Combine 3/4 cup sugar, butter, egg, vanilla and peppermint flavoring in bowl; beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar, baking soda and salt; beat at low speed until well mixed. Stir 1/4 cup crushed candy into dough.
Stir remaining 1/4 cup crushed candy into 1/4 cup sugar.
Shape dough into 3/4-inch balls; roll in sugar mixture. Place 2 inches apart onto prepared cookie sheets.
Bake 8-10 minutes or until edges are lightly browned. Do not over bake. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Source: Land O' Lakes
Makes about 3 dozen cookies
- 1 package (14 ounces) or 5 1/3 cups flaked coconut
- 1 can (14 ounces) Sweetened Condensed Milk
- 2 teaspoons vanilla extract
- 1 cup (6 ounces) Nestle Toll House Holiday Shapes & Morsels
Preheat oven to 350 F Foil-line and grease baking sheets.
Combine coconut, sweetened condensed milk and vanilla extract in large bowl. Stir in Shapes & Morsels. Drop by level tablespoon on prepared baking sheets; press each cookie lightly with back of spoon.
Bake for 10 to 14 minutes or until lightly browned around edges. Remove to wire racks to cool completely. Store loosely covered at room temperature.
Source: Nestle’s Very Best Baking
Holiday Butter Cookies
Makes 5 dozen 2-inch cookies
- 1 1/4 cups confectioners' sugar
- 1 cup + 2 tablespoons salted butter, room temperature
- 1 large egg yolk
- 1/2 teaspoon salt
- 1/4 teaspoon Fiori di Sicilia extract or 1/24 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 1/4 cups confectioners' sugar or glazing sugar
- 2 tablespoons light corn syrup
- 1 1/2 tablespoons, or up to 2 tablespoons + 1 teaspoon milk; enough to make a pourable/spreadable icing
- food coloring, optional
- 1 cup coarse sugar or colored sugar for decorating, optional
Preheat oven to 350 F.
For cookies: Combine sugar, butter, egg yolk, salt and flavor, beating until smooth. Add flour, mixing until smooth. The mixture will seem dry at first, but will suddenly come together. If it doesn't, dribble in a tablespoon of water.
Divide the dough in half, shape each half into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight. When you're ready to bake, remove dough from the refrigerator, and let it soften for about 20 to 30 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn't feel rock-hard.
Sprinkle rolling surface with flour, and flour rolling pin. Working with one piece of dough at a time, roll it 1/8 to 3/16-inch thick. Use a cookie cutter to cut shapes. Re-roll and cut the dough scraps. Place the cookies on ungreased or parchment-lined baking sheets. They can be close together; they'll barely spread.
Bake for 12 to 14 minutes, until they're set and barely browned around the edges. Remove cookies from the oven, and cool on the pan. Repeat with remaining piece of dough, rolling, cutting and baking cookies.
When cookies are completely cool, ice and decorate. Combine the sugar, milk and corn syrup to make a soft, spreadable icing, adding more milk if necessary. Tint the icing with food color as desired. Frost cookies as desired; sprinkle with colored sugar or other decorations. Allow icing to harden before storing cookies.
Source: King Arthur Flour