3 Go-To Cookie Recipes for the Holidays

There are three types of cookie that we most often turn to when it comes to last-minute holiday baking. Here are our most reliable recipes for Sugar Cookies, Chocolate Chip Cookies and Gingerbread.

Basic Sugar Cookie Recipe

This is an easy and multi-purpose dough. We use the same recipe for sliced cookies (roll dough into logs and slice rounds) and thumbprint cookies (roll dough into balls, press thumb in the center and fill indent with jam or chocolate). Snowflake sugar cookies, December 2008 INGREDIENTS
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 cup sugar
  • 1 cup (2 sticks) butter, softened
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • pinch of salt
INSTRUCTIONS
  1. Whisk flour, baking powder and salt in a large mixing bowl and set aside.
  2. In a separate bowl or stand mixer, combine the sugar and butter and beat on medium-high speed until pale and fluffy (2-3 minutes)
  3. Add the egg and vanilla and continue to beat until well combined.
  4. Turn mixer speed down to low and slowly add the flour mixture. Beat until all flour has been incorporated.
  5. Divide the dough in half and cover each piece in plastic wrap. Allow dough to chill in the refrigerator for at least 1 hour.
  6. Pre-heat oven to 375 degrees F. Roll out chilled dough with a rolling pin (dust area with a little flour or powdered sugar first) and cut shapes with cookie cutters or a pairing knife.
  7. Bake on a greased cookie sheet for 6 - 8 minutes. Remove cookies from the oven and allow them to rest on the baking sheet for another 2 minutes.
  8. Remove cookies from the baking sheet and cool completely on a wire rack before decorating.
 

Chocolate Chip Cookie Recipe

You can use a variety of candy or chocolate to modify this classic cookie dough. Try white chocolate, butterscotch or peanut butter chips or stir in chocolate-coated candies. Chocolate Chip Cookies - kimberlykv INGREDIENTS
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 12-oz. pkg. semi-sweet chocolate chips
  • 1 cup chopped nuts (optional)
INSTRUCTIONS
  1. Pre-heat oven to 375 degrees F.
  2. Whisk flour, baking soda and salt in a large mixing bowl and set aside.
  3. In a separate bowl or stand mixer, combine both sugars, butter and vanilla and beat on medium-high speed until creamy.
  4. Add eggs one at a time and beat until well combined.
  5. Turn mixer speed down to low and slowly add the flour mixture. Beat until all the flour has been incorporated. Stir in the chocolate chips and nuts (optional) using a large spoon.
  6. Drop small mounds of dough onto an ungreased baking sheet and bake for 8 - 10 minutes. Remove cookies from the oven and allow them to rest on the cookie sheet for another 2 minutes.
  7. Remove cookies from the baking sheet and cool completely on a wire rack.
 

Gingerbread Cookie Recipe

Buckley gingerbread men This recipe if for a crisp cookie — the kind you can use to create gingerbread houses. The dough is pretty dense, so a stand-mixer is helpful for this recipe. INGREDIENTS
  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup packed brown sugar
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 1 cup molasses
INSTRUCTIONS
  1. Whisk flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a large mixing bowl and set aside.
  2. In a separate bowl or stand mixer, combine butter and sugar and beat on medium-high speed until fluffy.
  3. Add eggs one at a time and molasses and beat until well combined.
  4. Turn mixer speed down to low and slowly add the flour mixture. Beat until all flour has been incorporated. Remove cookies from the baking sheet and cool completely on a wire rack.
  5. Divide the dough in half and cover each piece in plastic wrap. Allow dough to chill in the refrigerator for at least 1 hour.
  6. Preheat oven to 350 degrees F.
  7. Roll chilled dough out with a rolling pin (dust area with a little flour first) and cut shapes with cookie cutters or a pairing knife.
  8. Line a baking sheets with parchment, place cut pieces of dough on the sheet and refrigerate for about 15 minutes.
  9. Bake until crisp, 8 to 10 minutes.
  10. Let cookies cool on wire racks then decorate as desired.
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