I used to have a bit of a Pinterest obsession. I still kind of do, I just don’t have the time to dedicate to scrolling through it as much as I used to. It is an endless plethora of recipes, tips, tricks, and ideas. You name it, Pinterest has it. I especially love it for baking ideas and cookie recipes. I am a little late to the game this year, given that it is almost mid-December, but better late than never, right!? I have taken the liberty of rounding up some of what (I think) are the best holiday baking recipes floating about Pinterest. This is not an exhaustive list because, lets face it, you can never have too many cookies…or cookie recipes…but here are 5 that you should definitely try and make asap!
FIVE Must-Try Holiday Baking Recipes
Cook time 10 minutes
Total time 25 minutes
- 1 cup unsalted butter
- 1 cup brown sugar
- 2/3 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 teaspoon salt
- 1 tablespoon corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 cups all purpose flour
- 1 1/2 cup white chocolate chips
- 1 1/2 cup macadamia nuts (I roughly chopped some and left some whole)
Preheat oven to 325
In a large mixing bowl cream together the butter and sugars very well. Add vanilla, eggs, and salt, and mix well. Add corn starch, baking soda, baking powder, and flour, and mix until combined. Stir in chips and nuts.
Drop by 2TBS onto an un greased baking sheet (I use a silicone baking mat) 2″ apart. Bake for 10-11 minutes or until golden on the edges. Allow to cool a few minutes on the baking sheet before transferring to a cooling rack. Store in an air tight container.
These freeze beautifully, too!!
2. GINGER MOLASSES COOKIES by The Busy Baker
1 1/4 cup unsalted butter (at room temperature)
2 cups white sugar
1/2 cup molasses
4 cups all purpose flour
1/2 tsp salt
4 tsp baking soda
2 tsp ground cinnamon
1 tsp grated fresh ginger (or powdered ginger)
1/2 tsp ground cloves
1/3 cup white sugar for rolling
Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale. Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition. Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they’re combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You’ll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
Once your cookie dough comes together, cover the bowl with plastic wrap and place it in the fridge to chill for one hour.
After one hour has passed, preheat your oven to 350 degrees Fahrenheit. Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately…this recipe makes about 3 dozen cookies so you’ll likely need to bake 3 or more sheets of cookies.
Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit. When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they’ve cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they’ve been removed from the oven. If you attempt to remove them from the pans too soon they’ll be raw in the middle and they’ll probably fall apart. If you can muster up the patience to let them cool before moving them, you’ll be amazed at the result….a crispy, sugary exterior with a soft, chewy interior. Yum!
I’m telling you, once you try these cookies you won’t find yourself in the Starbucks drive thru line up anymore (unless it’s to get a latte to dunk these bad boys in). This recipe makes at least 3 dozen good-sized cookies, each cookie is only 5 Weight Watchers PointsPlus, making it a great fall treat. I’m not going to lie, it’s hard to stop at 1 because they are just THAT good. So it’s a good idea to make these once in awhile or even halve the recipe.
3. FROSTED PEPPERMINT BROWNIE COOKIES by Cooking Classy
- 1/2 cup (4 oz) unsalted butter, diced into 4 pieces
- 1 cup (6 oz) good quality semi-sweet chocolate chips
- 2 oz unsweetened baking chocolate, roughly chopped
- 1 1/4 cups (175g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 large egg yolk
- 2/3 cup packed (148g) light brown sugar
- 1/3 cup (74g) granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 4 oz cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 1/2 tsp peppermint extract
- 2 cups (236g) powdered sugar
- Crushed peppermint candy canes, for topping
- To a microwave safe bowl add chocolate chips, unsweetened chocolate and butter. Heat on HIGH power in 20 second increments, stirring between intervals until melted and smooth. Set aside to cool, about 25 – 30 minutes.
- Meanwhile, in a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
- In large mixing bowl, using an electric hand mixer set on medium-high speed, whip together eggs, egg yolk, brown sugar and granulated sugar until pale, fluffy and creamy, about 3 minutes. Mix in vanilla extract and peppermint extract. Mix in cooled chocolate mixture.
- Using a wooden spoon, stir dry mixture into egg/chocolate mixture just until combined. Cover bowl with plastic wrap and chill until partially set, about 45 minutes (it should be easier to roll and chilling will reduce spread). Preheat oven to 350 degrees during last 10 minutes of chilling.
- Scoop dough out about 2 – 2 1/2 Tbsp at a time (35g each) and shape into balls. Place dough balls on Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 8 – 11 minutes (cookies should look slightly under-baked they’ll continue to cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely. Once cool frost with Peppermint Cream Cheese Frosting then sprinkle with crushed candy canes.For the frosting:
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar and mix until pale and fluffy.
4. THE BEST SUGAR COOKIES by Katrina’s Kitchen
YIELD: 3 dozen cookies
PREP TIME: 30 minutes
COOK TIME: 6-8 minutes
TOTAL TIME: 38 minutes
Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!
1 Cup unsalted butter
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
3 cups all purpose flour
Preheat oven to 350° F.
In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
Beat in extracts and egg.
In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes.
You can omit the almond extract if you do not have it available, however the taste is really fantastic with the hint of almond.
Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.
Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown your cookie will be crisper.
5. CHOCOLATE PISTACHIO BISCOTTI by Skinny Taste
Servings: 24 •
Size: 1 biscotti • Points +: 3 pts • Smart Points: 4
Calories: 103.6 • Fat: 4.3 g • Carb: 14.8 g • Fiber: 1.0 g • Protein: 2.5 g
- 1-2/3 cup all purpose flour
- 1/2 cup unsweetened good quality cocoa powder
- 1-1/2 tsp baking powder
- pinch of salt
- 3/4 cup whole pistachios
- 2 oz butter (1/4 cup), softened
- 3/4 cup superfine sugar (you can put sugar in food processor)
- 2 large eggs
Preheat oven to 375°. Line baking sheet with parchment paper.
In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Add pistachios, and mix.
In a mixer, mix butter and sugar on medium speed for 1-1/2 minutes. Add eggs, one at a time.