- 7 to 9 cups of all-purpose flour, sifted
- 1 tablespoon of ground cinnamon
- 1/4 teaspoon of coarse salt
- 1 cup (2 sticks) of unsalted butter, softened
- 1 1/2 cups of sugar
- 1 tablespoon of pure vanilla extract
- 1 tablespoon of pure lemon extract
- Finely grated zest of 1 lemon (optional)
- 2 large eggs, room temperature, lightly beaten
- 1 cup of heavy cream, room temperature
- Vegetable oil cooking spray
- Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy.
- Add extracts, and zest if using; mix until combined.
- Add eggs; mix until combined.
- Whisk cream in a medium bowl until just slightly thickened.
- Fold into butter mixture.
- Reduce mixer speed to low.
- Add flour mixture, and mix until just combined.
- Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky.
- Roll tablespoons of dough into balls.
- Coat a bratseli or pizzelle iron with cooking spray, and heat.
- Place 1 ball of dough in each grid, and press handle down tightly.
- Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes.
- Trim edges, if needed.
- Let cool completely on wire racks.
- Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 weeks.
- 4 cups of all-purpose flour, spooned and leveled
- 2 teaspoons of baking soda
- 2 teaspoons of ground cinnamon
- 1 teaspoon of kosher salt
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground cloves
- 1 cup (2 sticks) of unsalted butter, at room temperature
- 2 cups of packed light brown sugar
- 2 large eggs
- 1/2 cup of molasses
- 1/4 cup of canola oil
- 1/2 cup of granulated or coarse decorating sugar
- Heat oven to 350° F.
- In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.
- Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, 2 to 3 minutes.
- Beat in the eggs, then the molasses and oil.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
- Place the granulated sugar on a plate.
- Shape the dough into balls (about 2 tablespoons each) and, a few at a time, roll in the sugar to coat.
- Place 3 inches apart on baking sheets.
- Bake, rotating the baking sheets halfway through, until the edges are firm but the centers are still slightly soft, 16 to 18 minutes.
- Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
Chocolate Turtle Cookies
- 1 cup of all-purpose flour
- 1/3 cup of cocoa powder
- 1/4 teaspoon of salt
- 8 tablespoons (1 stick) of unsalted butter, softened
- 2/3 cup of sugar
- 1 large egg, separated, plus 1 egg white
- 2 tablespoons of milk
- 1 teaspoon of vanilla extract
- 1 1/4 cups of pecans, chopped fine
- 14 soft caramel candies
- 3 tablespoons of heavy cream
- Combine flour, cocoa, and salt in bowl.
- With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes.
- Add egg yolk, milk, and vanilla and mix until incorporated.
- Reduce speed to low and add flour mixture until just combined.
- Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
- Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees F.
- Line 2 baking sheets with parchment paper.
- Whisk egg whites in bowl until frothy.
- Place pecans in another bowl.
- Roll dough into 1-inch balls, dip in egg whites, then roll in pecans.
- Place balls 2 inches apart on prepared baking sheets.
- Using 1/2-teaspoon measure, make indentation in center of each ball.
- Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
- Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes.
- Once cookies are removed from oven, gently re-press existing indentations.
- Fill each with 1/2 teaspoon caramel mixture.
- Cool 10 minutes, then transfer to wire rack to cool completely.
Christmas Swirl Sugar Cookies
- Preheat oven to 400 degrees F.
- Line two cookie sheets with silicone liners or mist lightly with cooking spray and set aside.
- Meanwhile, in a medium bowl, sift together the flour, baking powder + salt.
- Cream together the butter and powdered sugar until blended.
- While it’s blending, crack your egg in a small bowl and beat it gently with your extracts of choice to combine.
- Add the egg/flavoring mixture and beat to incorporate.
- Gradually add the flour mixture until a soft dough forms.
- When most of the dough sticks to the paddle of your mixer, it should be ready.
- Turn your dough onto a flat, clean work space very lightly dusted with flour.
- Separate the dough into two even balls and make a nice dent in the middle of each.
- Take a butter knife and scrape some food coloring out from each bottle, then wipe the coloring into the dough ball dent (one color per ball).
- Now, here’s the cool trick: start folding the dough in and around the colored dent in the middle. When you work the dough outside—>in, it will decrease the likelihood you’ll get dye on your fingers :) once you’ve achieved the color you like, you’re ready to make cookies!
- Take a small tablespoon-sized ball of dough from each color and press the dough balls together to form one big ball.
- Gently roll out the two-toned dough ball into a long snake shape.
- Starting from one end, roll up cinnamon roll-style until you have a swirly cookie.
- Roll the edges of the cookie in sprinkles, if desired.
- Bake the cookies for 7-8 minutes, rotating pans halfway through baking time. Do not over-bake them!
- Allow to cool on the cookie sheets about 5 minutes before transferring to wire racks to cool completely.
- In a medium saucepan, melt butter and marshmallows over medium-low heat, stirring constantly.
- When melted, remove from heat and stir in 1 teaspoon food color and the vanilla. Add more food color, if desired.
- Stir in cornflakes.
- Drop mixture, 1 tablespoon at a time, onto wax paper.
- Decorate with candies.
- Let stand 30 minutes, or until cool.
- 5 1/2 cups of all-purpose flour, plus more for surface and parchment
- 1 1/2 teaspoons of salt
- 1 teaspoon of baking soda
- 4 teaspoons of ground ginger
- 1 teaspoon of ground cinnamon
- 1 teaspoon of freshly grated nutmeg
- 1/2 teaspoon of ground cloves
- 2 sticks of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1 cup of honey
- 1/2 cup of unsulfured molasses
- Royal Icing
- Fine sanding sugar
- Whisk together flour, salt, baking soda, and spices in a large bowl.
- Beat together butter and granulated sugar with a mixer until pale and fluffy.
- Beat in eggs, 1 at a time, then honey and molasses.
- Reduce speed to low, and gradually add flour mixture until well combined.
- Divide dough into thirds, and wrap each in plastic wrap. Refrigerate until firm but still pliable, about 1 hour.
- Preheat oven to 350 degrees.
- Working with a third of dough at a time, roll dough out to 1/4-inch thickness on generously floured parchment.
- Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes.
- Cut into shapes with cookie cutters, rerolling scraps as needed.
- Transfer cookies to parchment-lined baking sheets, and freeze until firm, about 15 minutes.
- Bake until edges turn golden, about 15 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies.
- Let cookies cool completely on baking sheets set on wire racks.
- Place icing in a pastry bag fitted with a small plain round tip.
- Pipe outlines and details on cookies.
- Immediately sprinkle with sanding sugar, and tap off excess.
- Let set completely, uncovered, at room temperature, at least 4 hours or (ideally) overnight.
- 1/2 cup of hazelnut flour
- 2 1/2 cups of cake flour (not self-rising)
- 1 tablespoon of ground cinnamon
- 1 teaspoon of baking powder
- 1 cup of pecans (4 ounces)
- 2 1/4 sticks of unsalted butter, room temperature
- 1 cup of granulated sugar
- 1 large egg
- All-purpose flour, for surface
- Confectioners' sugar, for dusting
- 6 tablespoons of raspberry preserves
- In a medium bowl, whisk together hazelnut flour, 2 cups cake flour, cinnamon, baking powder, and 1/2 teaspoon salt.
- Pulse pecans and remaining 1/2 cup cake flour in a food processor until finely ground (but not wet); add to bowl with flour mixture.
- Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 5 minutes.
- Beat in egg.
- Reduce speed to low and beat in flour mixture until combined.
- Divide dough in half, shape each half into a disk, and wrap in plastic wrap.
- Refrigerate until firm, at least 2 hours.
- Preheat oven to 325 degrees.
- Roll out each disk of dough to a 1/8-inch thickness on a lightly floured surface.
- Refrigerate on a baking sheet for 20 minutes.
- Cut out star shapes using a 3-inch cutter.
- Cut a star from the center of half the cookies using a 1 1/2-inch cookie cutter.
- Transfer cookies to parchment-lined baking sheets, spacing each 2 inches apart.
- Bake until pale gold, 13 to 14 minutes.
- Let cookies cool on sheets set on wire racks for 10 minutes.
- Transfer cookies to racks, and let cool completely.
- Dust cookies with confectioners' sugar.
- Spread 1/2 teaspoon preserves onto the center of each uncut star; top with cutout stars, offsetting, if desired, to create a "burst."
Peppermint Bark Cutouts
- Line a sheet pan with parchment paper. Make sure the pan is fairly flat and doesn't have a warped surface.
- Place cookie cutters on prepared pan, with cutting edges face down.
- Place the candy canes in a large zippered freezer plastic bag. Seal tightly.
- Use a rolling pin or rubber mallet to crush the candy canes into tiny pieces.
- Pour crushed candy into a coarse strainer and shake gently to remove some of the "dust". Set aside crushed candy and "dust".
- Place semisweet chocolate, milk chocolate and 2 teaspoons vegetable oil in a microwave-safe, medium-size bowl.
- Cook on power level 5 (not full power!) for 1 minute.
- Remove from microwave and stir. Chips will have just begun to melt.
- Return to microwave for 30 second intervals (always on half power), stirring in between, until chocolate is completely melted and smooth. This will take about 2 to 3 minutes.
- Add ½ teaspoon mint extract and candy cane "dust" stir to combine.
- Place a small scoop of melted chocolate in the center of several of the cookie cutters.
- With a wooden skewer or other long, thin implement (a chop stick works perfect), begin stirring in the center of the chocolate, gently pushing it out towards the edges. You may need to add a bit more chocolate.
- Keep pushing the chocolate till the shape is filled with an even layer of chocolate. I made this layer about ¼ inch thick but feel free to make it thicker or thinner.
- Repeat procedure until all cutters have this first layer. If chocolate begins to thicken, just return to microwave for 30 seconds on power level 5.
- Place sheet pan with cutters in refrigerator to harden for 20-30 minutes.
- Towards the end of the chilling time, repeat melting process in microwave with white chocolate and remaining 2 teaspoons of oil.
- When chocolate is melted and smooth, add remaining ½ teaspoon of peppermint extract and stir to combine.
- Repeat with white chocolate till all dark chocolate is covered and surface is fairly smooth. I made the white chocolate layer about ¼ inch thick.
- Sprinkle white chocolate surfaces with crushed candy canes.
- Place in refrigerator for at least 1 hour or until firm and well chilled.
- To remove cutouts from cutters, hold a cutter by the edges a few inches over a work surface. Push up gently from the bottom till seal is broken, then push down with your thumbs, from the top, till cutout is released onto your work surface.
- Repeat with other cutters.
- Store candy in a cool place. It doesn't have to be in the refrigerator.
- 1 1/4 cups of confectioners' sugar
- 2 1/4 cups of all-purpose flour
- 1/4 teaspoon of freshly ground pepper
- 3/4 teaspoon of ground cinnamon
- 1/2 teaspoon of ground allspice
- 1/4 teaspoon of freshly ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of baking soda
- 1/2 cup (1 stick) of unsalted butter, room temperature
- 3/4 cup of firmly packed light-brown sugar
- 1 large egg
- 1/4 cup of unsulfured molasses
- 1/2 teaspoon of pure vanilla extract
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Place the confectioners' sugar in a brown paper bag.
- In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
- Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment.
- Beat on medium speed until fluffy, about 3 minutes.
- Beat in egg and vanilla.
- With mixer on low speed, add flour mixture; beat until just combined.
- Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls.
- Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
- Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through.
- Transfer sheets to a wire rack to cool slightly, about 10 minutes.
- Working in batches, place cookies in paper bag; shake until well coated.
- Let cool completely on wire rack.
- Store in an airtight container.
- Vegetable oil, cooking spray
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
- 6 ounces semisweet chocolate, finely chopped
- 3 large eggs
- 1/2 cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coarse salt
- 3/4 cup all-purpose flour
- 1/4 cup plus 2 tablespoons dark rum
- Coarse sanding sugar, for rolling
- Preheat oven to 350.
- Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside.
- Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
- Whisk together eggs, brown sugar, vanilla, and salt in a large bowl.
- Stir in chocolate mixture, then fold in flour.
- Pour batter into prepared baking sheet.
- Spread evenly with a rubber spatula.
- Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes.
- Let cool completely on a wire rack.
- Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment.
- With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
- Shape into 1-inch balls, and roll in sanding sugar to coat.
- Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours.
- Serve chilled or at room temperature.
- Preheat oven to 375°F (190°C).
- In large mixing bowl, beat butter and sugar on medium speed of electric mixer about 3 minutes or until creamy, scraping down sides as necessary.
- Add egg and vanilla; beat well. Add flour; mix on low speed just until blended, scraping down sides as necessary. (Dough will be soft; do not refrigerate.)
- Fit Cookie Press with desired disk (see Cook's Tip); fill with dough.
- Press dough onto Cookie Sheet 1 in. (2.5 cm) apart.
- Decorate cookies with colored sugar or sprinkles, if desired.
- Bake 10-12 minutes or until edges are light golden brown.
- Cool cookies 2 minutes on Cookie Sheet; remove to cooling rack.
- Repeat with remaining dough.
For tips, questions, help planning an event or for recipe and craft ideas, email our party experts at firstname.lastname@example.org!