There’s nothing more scrumptious than cookies made for all tastes, some crumbly, others crisp, others cheerily decorated. All universally delicious! Most of the cookie dough will freeze well. This means you can pull it out at any time, thaw slightly and bake.
Peanut Butter Cookies
Makes 24
2½ (750 ml) cups flour
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
½ teaspoon (2 ml) salt
1 cup (250 ml) butter, softened
1 cup (250 ml) smooth peanut butter
2 cups (500 ml) granulated sugar
2 eggs
1 teaspoon (5 ml) vanilla extract
Heat oven to 350°F (180 °C). Combine dry ingredients and set aside. Beat butter, peanut butter and sugar in large bowl with mixer until light and fluffy. Add in eggs and vanilla. Gradually add flour mixture a tablespoonful at a time, beating well after each addition. Place tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Flatten each, and use the tines of fork to impress a hashtag pattern on each. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 5 min.; transfer to wire racks. Cool completely.
Orange Crinkle Cookies
Makes 12
1 cup (250 ml) all-purpose flour
½ cup (125 ml) unsweetened cocoa powder
1 teaspoon (5 ml) baking powder
¼ teaspoon (1 ml) baking soda
½ teaspoon (2 ml) salt
1½ cups (375ml) packed brown sugar
3 large eggs
1 teaspoon (5 ml) vanilla extract
½ cup (125 ml) unsweetened chocolate, chopped
4 tablespoons (60 ml) unsalted butter
½ cup (125 ml) icing sugar
zest of two large oranges
Pre-heat oven to 325°F (160 °C). Lightly grease and line a baking sheet with parchment paper.
In medium bowl, whisk together dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, whisk sugar, eggs, vanilla and orange zest until combined.
In a heat proof bowl set over boiling water, combine the chocolate and butter. Stir until well combined and shiny. Add chocolate mixture to brown sugar mixture until combined. Stir in flour until well combined. Allow to chill for 30 minutes in fridge.
Meanwhile, prepare a shallow dish with icing sugar. Remove dough from fridge and divide into 12 equal parts. Roll each into a ball and roll to coat evenly in icing sugar.
Place dough balls, 2 inches apart, onto parchment lined baking sheets. Bake until risen and cracks begin to show, about 11 minutes. Cool on baking sheets 5 min.; transfer to wire racks. Cool completely.
Gingerbread People
Makes 12
1½ cup (375ml) all-purpose flour
2½ teaspoon (12 ml) baking soda
½ teaspoon (2 ml) ground cinnamon
½ teaspoon (2 ml) ground cloves
½ teaspoon (2 ml) ground ginger
1 teaspoon (5 ml) vanilla extract
⅛ teaspoon (0.5 ml) salt
½ cup (125 ml) brown sugar
½ cup (125 ml) molasses
¼ cup (60 ml) butter, softened
Royal Icing
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Stir together flour, salt, baking soda, ginger, cinnamon, cloves in a large bowl. In a pan over medium heat combine the butter, sugar and molasses until dissolved. Let the sugar mixture cool slightly, then stir into the dry ingredients to form a dough. Chill in the fridge for 20 minutes.
On a lightly floured surface roll dough to 1/8” (3 mm) thickness. Cut dough using gingerbread cookie cutter. Re-roll off-cuts and repeat. Place gingerbread on baking sheet, 1 inch apart and cook for 5-10 minutes. Remove from oven and let cool. Pipe designs on cookies with royal icing.
Shortbread with Macadamia
Makes 20-24
1⅓ cups (320 ml) all-purpose flour
3 tablespoons (45 ml) cornstarch
¾ cup (175 ml) butter, softened
¾ cup (175 ml) sugar
1 teaspoon (5 ml) vanilla extract
¼ cup halved macadamia nuts
Heat the oven to 375˚F (190˚C). Line baking sheets with parchment. Whisk flour and cornstarch in a bowl. Beat the butter and the sugar together until smooth and fluffy. Beat in the vanilla. Stir in the flour until evenly blended to a smooth paste. Turn on to a work surface and gently roll out to desired thickness. Cut into desired shapes. Chill in the fridge for 20 minutes. Remove from fridge, place 3-4 macadamia nuts on each cookie and bake until lightly browned, 15 to 20 minutes. Set aside to cool on a wire rack.
Snowball Wrapped Crinkle Cookies
Makes 15-20 cookies
1 cup (250 ml) all-purpose flour
½ cup (120 ml) mixed walnuts and pecans, finely chopped
1 teaspoon (5ml) vanilla extract
½ cup (120 ml) butter at room temperature
1 cup (250 ml) powdered sugar
Crinkle Cookie Dough from above
For the Snowball: Mix butter until fluffy. Add powdered sugar and vanilla until well mixed. Mix in flour and nuts and form mixture into a dough. Chill for 30 minutes.
For the Crinkle Cookie: Follow directions from above.
To assemble: Preheat oven to 350 °F (180 °C). Prepare a lightly greased baking sheet lined with parchment paper. Roll the snowball dough to a long, oblong shape, ½” (1.5 cm) thick. Divide the crinkle cookie dough into one large and two smaller balls, about half the size of the large ball. Roll all the balls into logs of equal length. Place the large ball on the snowball dough, then place each of the smaller crinkle cookie balls on either side of the large ball. Fold the snowball dough over the crinkle cookie dough to entirely encase it. Transfer to parchment paper, roll tightly and twist ends to close. Cool in fridge for 30 minutes. Using a sharp knife cut the dough into rounds about ½ inch (1.5 cm) thick, a bear pattern will be visible. Place on baking sheet lined with parchment paper and cook for 8-10 minutes.
This original holiday baking article first appeared in the Winter 2021/22 issue of City Style and Living Magazine.
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