Photos by Jamie Plain
Nothing captures the spirit of Christmas quite like a tray of homemade cookies. It’s one of the best parts of the holiday season, with a myriad of opportunities to try out new recipes. Whether it’s for gifts, parties, a cookie exchange, or just for a cozy night in – there are tons of excuses to get to baking. If you really want to bake to impress, we have three great options to choose from. Just make sure to save some for yourself!
Soft Pumpkin Cookies
Soft Pumpkin Cookies
makes 24 cookies
INGREDIENTS:
1 cup unsalted butter, softened
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 Tbsp pumpkin pie spice
1 egg, room temp
1 tsp vanilla
1 cup pumpkin puree
1 cups all-purpose flour
ICING:
1 Tbsp butter
1/4 cup brown sugar
2 tbsp milk
1/2 cup powdered sugar
1/2 tsp cinnamon
INSTRUCTIONS:
1. Preheat oven to 350°F. In a large bowl, beat butter with a mixer (hand or stand) until fluffy. Add sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until well combined.
2. Add the egg and vanilla and beat well. Add the pumpkin puree and beat again until it is fully incorporated. Then add flour and beat until incorporated.
3. Use a large tablespoon to drop cookie dough balls on a lined cookie sheet. Bake 10-12 minutes until the tops are set and no longer look wet. Allow to cook for a few minutes before transferring to a wire rack to add icing.
4. For icing – melt butter, brown sugar, and milk together in a microwave-safe bowl for 30 seconds (can also use the stovetop). Once melted, whisk until brown sugar dissolves, then add powdered sugar and cinnamon and whisk until smooth. Drizzle on cookies and allow time for it to set.
Loaded Oatmeal Cookies
INGREDIENTS:
1 cup softened butter (recommended to use browned butter brought back to room temp)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1 Tbsp cinnamon
1/2 tsp salt
1 1/2 cups rolled oats
1/2 cup toffee bits
1/2 cup white chocolate chips
1/2 cup graham crackers (crunched up)
INSTRUCTIONS:
1. Add butter, sugar, and brown sugar to a bowl and mix until light and fluffy. Add eggs and vanilla and mix again.
2. Add flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Mix until just barely combined. Add oats, toffee, white chocolate and graham crackers and mix until evenly distributed.
3. Measure out 1/2 cup dough per cookie – roll into a dough ball and place on a lined baking sheet. Cover with plastic wrap and transfer to the freezer for 2 hours (or the fridge overnight). Once chilled, preheat the oven to 350°F and bake on a lined sheet for 12+ minutes (watch for the edges starting to brown).
M&M Cookie Bars
INGREDIENTS:
8oz browned butter
2 cups light brown sugar, packed
3 tsp vanilla extract
2 large eggs (room temp)
2 cups all purpose flour
1/4 tsp salt
2 cups holiday M&Ms
6oz. semi-sweet chocolate chips
INSTRUCTIONS:
1. Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, and spray with baking spray.
2. In a saucepan, melt butter until browned. Remove it from heat and let it cool a few minutes, then scrape all the butter into a large mixing bowl.
3. Whisk in brown sugar and mix until combined. Stir in vanilla then add eggs, beating until combined.
4. Fold in the flour and salt, mixing until just combined, then fold in M&Ms and chocolate. Scrape the batter into the prepared pan.
5. Bake for 30+ minutes, until the edges are firm and golden and the center is just slightly wobbly. Cool before cutting. OL
