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The holiday baking season is upon us and we've got three fabulous cookie recipes, plus a few baking equipment upgrades worth your hard-earned dough.
Our first cookie recipe features an American classic, the oatmeal cookie. And, it's the most delicious gift to ever come out of a jar! Yes, it's a cookie recipe in a jar. We can't think of an easier, yet thoughtful, holiday gift to give the neighbors this year?
This next cookie really shines for the holidays. An Austrian favorite, this shortbread cookie filled with berry preserves, and dusted with powdered sugar is the perfect Christmas treat.
Last but, oh so, not least is a soft and chewy sugar cookie that Morgan, from our sister blog Host the Toast, declares as the BEST in town! Not only are these cookies fantastically buttery, tender, and doughy; but they also stay soft for days on end. They’re incredibly easy to make and require no rolling out! Just like your favorite bakery cookies, but better. Give 'em a try, we think you'll agree with Morgan.
Sheet pans and cookie sheets take center stage in the you-really-need-this category. Whole or half sheet pans are the perfect for baking one batch or multiple batches of cookies. We have a variety of sheet pans and cookie sheets to choose from. Made from either aluminum or steel in natural and non-stick finishes we have the bakeware to please even the pickiest baker.
OXO Cookie Scoops. Perfect for making drop cookies these cookie batter scoops help keep cookies a uniform size, so they bake evenly. Choose from three sizes, Small Cookie Scoop, Medium Cookie Scoop, and Large Cookie Scoop.
Mrs. Anderson's Non-Stick Baking Mat. This handy silicone mat fits a standard 13" x 18" half sheet pan and keeps your baked goods from sticking to the pan. This commercial-grade mat cleans up easily and with a simple rubber band you can roll it up and store it in a flash. Mrs. Anderson's Non-stick Baking Mat is a must-have for every baker.Mrs. Anderson's Baking products.
And, don't forget the sprinkles! Celebakes Candy Decorating Confetti makes decorating your cookies, cakes, and cupcakes fun and super easy! Choose from red and green trees, red and white candy canes (shown), white snowflakes or red hearts.
Happy Holidays and we hope you enjoy these cookie recipes!
The most delicious gift to ever come out of a jar!
Looking for an easy, yet thoughtful, holiday gift to give the neighbors this year? Look no further than these delicious oatmeal chocolate chip cookies. You can bake them or deliver the mix in a decorated Christmas jar!
These oatmeal chocolate chip cookies are light and fluffy with just the right amount of cinnamon. Your neighbors will not only thank you but beg you for the recipe! It's a sweet treat guaranteed to warm your loved ones and friends from the inside out.
Download the Recipe/Print
Prep Time: 70 minutes | Cook Time: 15 minutes | Servings: 2 dozen cookies
Giving this as a gift? Need a glass jar? We have the perfect vintage jar, Bormioli 72 Oz. Glass Jar.
Dry ingredients for the Cookie Jar Mix: Approx. 64 ounces
1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth and fluffy - about 1 minute. Add the eggs, molasses, and vanilla extract. Mix until combined.
2. Dump in the cookie mix and mix on low until combined. Dough should be thick and sticky at this point. Cover the bowl and chill for 45 minutes in the refrigerator.
3. Preheat the oven to 350 degrees and line two large rimmed baking sheets with parchment paper.
4. Using a large cookie scoop, scoop out about 3 tablespoons of dough per cookie and place 4 inches apart.
5. Bake for 13-14 minutes or until lightly browned on the side and soft in the center.
6. Remove from the oven and allow cookies to cool for 5 minutes before transferring to a wire rack.
An Austrian shortbread dessert filled with berry preserves, dusted with powdered sugar makes for a perfect Christmas dessert.
Created in Austria back in 1653, this decadent cookie was originally a tart, baked like a pie. Since then, this traditional European dessert has evolved into what is now known as the Linzer Cookie. Its fruity center bordered by a buttery, flaky crust has become a winter favorite all across the Western hemisphere.
Download the Recipe/Print
Prep Time: 25 minutes | Cook Time: 12-15 minutes | Yield: 15 cookies
Here's a Linzer Cookie Cutter Set that makes this job much easier. These cookie cutter sets are a good option as well, Double Sided Set of 6 Round Cutters, Set of 5 Heart Cookie Cutters, Snowflake Cookie Cutter Set, and a Set of 5 Round Cookie Cutters, all perfect for making Linzer cookies.
1. Cream the butter, lemon zest, and granulated sugar for about 2 minutes. Add the egg yolk and vanilla and cream until just combined.
2. In a separate bowl, sift the flour, almond flour, and salt. Gradually, add the flour mixture to the wet ingredients and beat together. Don't over-mix.
3. Separate the dough into two balls. Flatten the balls into a disc. Wrap in Saran wrap. Refrigerate for about an hour, or until dough is firm.
4. Remove dough from refrigerator and allow it to slightly soften (about 7 minutes). The dough will still be chilled, but you should be able to roll it.
5. Flour a counter surface and roll one dough disc until it is approx. 1/8 inch thick. Using a 2 1/2" round cookie cutter, cut out the cookies.
6. Line a cookie sheet with parchment paper and arrange the cookie dough on the sheet.
7. Ball up the scrap dough, roll, and repeat the cutting process until no dough remains. Work quickly so the dough doesn't get sticky. (If it does, simply chill in the refrigerator for another 20 minutes.)
8. Preheat the oven to 350 degrees. While the oven is preheating, put the cookie sheet of cookies in the refrigerator for at least 30 minutes.
9. While your first batch of cookies are cooling, roll and cut the remaining dough into 15 cookies. Transfer to another baking sheet.
10. Using a tiny cookie cutter or better yet a Linzer Cookie Cutter Set make a hole in the center of each cookie.
11. Now place this cookie sheet full of cookie dough in the refrigerator to cool for 30 minutes.
12. Bake all the cookies at the same time for 12-15 minutes. The edged should just be turning a golden brown. Allow them to cool for 5 minutes on the pan, and then move them to a cool rack to cool completely.
13. Place the cookies with the centers cut out on a cooled cookie sheet and dust them with powdered sugar using a sifter.
14. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center - spreading it on slightly. Place the sugar-dusted cookies on top.
Pour yourself a cold glass of milk or brew up some coffee and enjoy these Austrian favorites before everyone else gets home!
There are two types of people in this world: The kind who prefers their cookies to be soft and chewy, and those that are wrong. As much as I enjoy a thin, crispy cookie or a puffy, cakey cookie from time to time, nothing beats a chewy cookie that stays soft for days after baking– if any manage to last that long. Am I right or am I right?
I mean, if anything at all makes you feel like a kid again, it’s smelling the warm vanilla and brown sugar as you sink your teeth into a freshly baked, irresistibly buttery, almost-but-not-quite under baked cookie.
If you want this recipe, hop on over to our sister blog, Host the Toast. And, say hi to Morgan for us! Take me to the sugar cookie recipe. please. →
With South Philly only 13 and half miles away, as the crow flies, I would be remiss to close this post without mentioning a perennial holiday favorite in our area, the pizzelle. It's a delicate thin cookie traditionally flavored with anise and baked in a pizzelle iron, which resembles a waffle maker. It's one of the oldest known cookie recipes in the world.
You only need two things besides the ingredients to make the dough. First, a reliable Pizzelle Iron or baker, and time. Also, a good quality Anise Oil can be hard to find. We carry Rosa and it's bottled right here in Philly. Throw on your apron, plug in your pizzelle iron, pour yourself a glass of red, and turn up the opera — and do it Philly style!
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