Christmas cookies don’t have to be complicated. Some of the most impressive ones just take a little preparation. Here are three recipes from our family kitchen that will keep St. Nick and his elves happy on their long sleigh ride.
Sugar Cookies
The basic sugar cookie is one of the most durable and dependable Christmas treats. You can cut it into any number of shapes and decorate it with icing, sprinkles, melted chocolate and more. They’re great for kids because the process is simple and hard to mess up.
Ingredients:
2 1/4 cups flour1/2 teaspoon baking powder1/4 teaspoon salt3/4 cup unsalted butter at room temperature3/4 cup granulated sugar1 egg2 teaspoons vanilla extract
Steps:
Mix the first three ingredients thoroughly, then beat the butter and sugar in a separate bowl until creamy. Add the other liquid ingredients to the butter and sugar mixture and beat until combined. Make sure to scrape the sides of your bowl. Add the dry ingredients to the mixture and mix slowly until combined. Roll out the completed dough on parchment to one-quarter-inch thickness and chill it for at least an hour to make it hold together better when you cut it. After you cut your shapes, bake on a lined sheet at 350 F until the edges are browned, around 10 to 12 minutes.
Oatmeal Scotchies
These family favorites replace the dreaded raisins in oatmeal raisin cookies with delicious melted butterscotch chips, for a savory, sweet delight.
Ingredients:
1 1/2 cups flour1 teaspoon baking soda1 teaspoon cinnamon1/2 teaspoon salt1 cup unsalted butter at room temperature1 cup brown sugar1/2 cup granulated sugar2 eggs1 teaspoon vanilla extract3 cups instant oats2 cups butterscotch chips
Steps:
Mix the first four ingredients until thoroughly incorporated, then beat the butter and sugars in a separate bowl until creamy. Add the liquid ingredients to the butter mixture and beat until combined. Add the mixed dry ingredients and mix until thoroughly combined, then mix in the oats and butterscotch chips evenly. With a one-quarter cup ice cream scoop, scoop the mixture onto lined baking sheets. Bake at 350 F until the edges brown. The tops should still be soft. Remove cookies from oven and let them sit on the pan for three minutes before moving to a rack to cool.
Make sure to remove the cookies from the oven while they are still a little soft, as they overbake easily.
Gingerbread
The spicy bite of gingerbread isn’t just for building decorated houses. These are among the most iconic Christmas cookies, and they’re great with a hot cup of tea in the morning too.
Ingredients:
3 cups all-purpose flour1 teaspoon baking soda3/4 teaspoon cinnamon3/4 teaspoon ginger3/4 teaspoon cloves1/2 teaspoon allspice1/2 teaspoon salt1/4 teaspoon pepper1/2 cup unsalted butter at room temperature1/4 cup shortening1/2 cup light brown sugar2/3 cup molasses1 egg
Steps:
Mix the first eight ingredients in a bowl until thoroughly combined, then beat the butter, shortening and sugar in a separate bowl until creamy. Beat the molasses and egg into the butter mixture, then slowly fold in the flour mixture until the dough is stiff. Divide the dough and chill for at least three hours, or up to two days. When you’re ready to roll out, let the dough stand at room temperature until you can work it without it cracking. Roll out to one-eighth of an inch for crisp gingerbread and one-quarter inch for softer cookies. Bake on a lined sheet at 350 F until the edges are crisp, around 10 to 12 minutes. Rotate the baking tray once halfway through. Let cool on the baking sheet for a minute and then transfer to a rack.
