Archive for christmas cookies Archives - Good Cook
Candy Cane Swirl Shortbread Cookies

Looking for a gorgeous twist for this year’s holiday cookie plate? These simple shortbread cookies bake up quickly and call for just five basic ingredients! Top them with a simple peppermint buttercream and a clever peppermint swirl candy topper and you’ll be the belle of this year’s Christmas Cookie ball! Rich and buttery shortbread is a holiday classic, but we’ve notched it up a bit with peppermint frosting and a melted candy coating topper.

The  shortbread dough is easy-to-make, perfect for holiday bakers of all skill levels. While it’s baking, prep the buttercream. The secret to great homemade frosting is to add just enough milk to make it soft and spreadable, then beat with an electric mixer on high until incredible fluffy. When mixing the frosting, add the powdered sugar gradually and don’t be afraid to whip generously until you get the perfect texture.

The real showstopper here is the triangle peppermint topper. Don’t be intimidated by the technique. Melting the candies is a easy the delivers a stunning results, truly worth the effort. You will need a good, sharp knife. And be ready to start slicing the moment candies come out of the oven. Work in small batches, if needed, melting half the candies at once so you have plenty of time to slice while warm. For best results, make sure the peppermint candy toppers are cool before placing atop your cookies.

Candy Cane Shortbread Cookies

Get the Tools

Bake like a pro. Need to stock your kitchen with essentials like XXX, XXX, XXX? You can find these tools and more in our Amazon Store. Click here now to shop and ship directly to your front door.

If You Like This Recipe, You’ll Love

Want even more tasty ideas like this one? Don’t miss these amazing eats:

Candy Cane Shortbread Cookies

Print

Candy Cane Swirl Shortbread Cookies

Take your holiday cookie game to the next level with these buttery shortbread bites topped with a festive peppermint swirl.

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 16

Ingredients

  • 2-1/2 cups flour
  • 1/2 cup sugar, plus
  • 1 cup butter, softened slightly
  • Seeds from 1 vanilla bean (optional)
  • 3/4 teaspoons coarse sea salt
  • 1 lb bag powdered sugar
  • 1/2 cup butter, softened
  • 2-3 Tbsp milk
  • 1 teaspoon peppermint extract
  • 24 peppermint candies

Instructions

Preheat oven to 350 degrees. In a large bowl or stand mixer fitted with a wire whisk, beat together the flour, sugar, and butter. Mix just until combined. Press mixture into a 9×13″ pan. Bake for 25-30 minutes, or just until light golden brown.

Allow shortbread to cool slightly before cutting into squares, then into triangles with a very sharp knife.

In a large bowl or stand mixer fitted with a wire whisk, prepare the frosting by beating together the powdered sugar, butter and peppermint extract. Add just enough milk to whip the frosting until fluffy, and soft enough to spread.

Line a 9×13″ baking sheet with parchment paper. (Make sure the parchment lines the entire bottom of the pan, and comes up over the edges of the pan for easy removal.) Place mints across the bottom of the parchment-lined baking sheet, place in preheated oven and allow to cook just until melted. Remove from the oven and immediately transfer the melted candy to a clean, flat workspace by grabbing the edges of the parchment and pulling it out of the baking dish.

Use a very sharp knife (spray the blade with nonstick baking spray for extra ease with this step!) to cut the candy into the same sized triangles as the shortbread. Spread a small amount of frosting on top of each cookie, top with a peppermint swirl triangle. Serve and enjoy!

Notes


Nutrition

  • Serving Size: 16
Facebooktwittergoogle_plusmail
Hot Cocoa Cookies

Hot Cocoa Cookies

A classic winter flavor–baked into a cookie! These Hot Cocoa Cookies are a delicious, warm and chewy treat perfect to enjoy after a day of snowy fun. Topped with marshmallows and chocolate ganache, these cookies are destined to become a seasonal favoriteMade with hot chocolate mix, these cookies deliver an authentic flavor in a fun form. Kids also love adding the mini marshmallows on top of each cookie to their liking. Although these cookies are equally delicious after they’ve cooled, when paired with glasses of cold milk our family often devours a whole batch of fresh from the oven.

Hot Cocoa Cookies

Fun Flavor Twists

Enjoy this recipe as written below. Or try these easy upgrades:

  • Mint Cocoa. Use chopped mint chocolates (like Andes) instead of chocolate chips for a Mint Cocoa cookie.
  • Malted Milk Cocoa. Add 2 Tbsp malted milk powder to the cookie dough. Tastes like a Santa-inspired milkshake cookie!
  • Candy Cane Cocoa Cookies. As soon as cookies come out of the oven, sprinkle with crushed candy cane for a holiday version.

Get the Tools

Bake like a pro. Need to stock your kitchen with essentials like baking pans, a cookie spatula or nonstick parchment? You can find these tools and more in our Amazon Store. Click here now to shop and ship directly to your front door.

If You Like This Recipe, You’ll Love

Want even more tasty ideas like this one? Don’t miss these amazing eats:

Print

Hot Cocoa Cookies

All the flavor of your favorite winter drink baked into a cookie. For the ultimate treat, enjoy warm with a glass of cold milk.

  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 24

Ingredients

  • 2 sticks butter, softened
  • 1 cup White Granulated Sugar
  • 2/3 cups Packed Light Brown Sugar
  • 2 large eggs
  • 2 1/2 cups All-purpose Flour
  • 1/4 cup cocoa powder
  • 1/2 cup Hot Chocolate Mix
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla
  • 1 1/2 cups mini marshmallows
  • 1 cups semi-sweet chocolate chips
  • 2/3 cup heavy cream
  • 4 Tbsp dark chocolate, finely chopped

Instructions

Preheat oven to 350 degrees. In a large bowl or stand mixer, beat together butter, sugar, and eggs until combined. Add flour, hot cocoa mix, salt, baking powder, and vanilla. Mix until well combined. Roll approximately 2 tablespoons of dough into balls. Place on a parchment-lined baking sheet. Bake for 8-10 minutes, then about 1 minute before the cookies are ready to remove from the oven, open and press 3-5 mini marshmallows into the top of each cookie. Allow to bake for 1 minute more. Remove and cool slightly before transferring to a wire baking dish. In a small, microwave-safe bowl, melt chocolate chips and cream together until smooth. Drizzle over cookies. Sprinkle with grated chocolate. Serve and enjoy!

Notes


Nutrition

  • Serving Size: 24
Facebooktwittergoogle_plusmail
Peanut Butter Gingerbread Men

Warm and spicy with all that peanut butter flavor you love, these Peanut Butter Gingerbread Men Cookies are absolutely delicious. A fun way to spice up the holidays. Dip 'em in milk and make your life merry and yummy!

Peanut butter and gingerbread go together like…well, PB & J! These rich flavors combine into a delicious dough that bakes into gorgeous gingerbread men, without any melted or puffing. Once cooked, the bottom of each gingerbread man is dipped in dark chocolate and decorated with a quick piping of chocolate for a decorative and delicious twist on traditional Christmas cookies.
About the recipe, step by step details and/or

PB Gingerbread Men
Fun Flavor Twists

Enjoy this recipe as written below. Or try these easy upgrades:

  • PB Chocolate Chip. Stir mini chocolate chips into the dough for a delicious kiss of cocoa.
  • Double PB. Once cooked and cooled, dip the bottom of each cookie into melted peanut butter. Or, try melted chocolate chips!
  • So Spicy. Add a pinch of cayenne for the spice lover in your home.

Get the Tools

Bake like a pro. Need to stock your kitchen with essentials like this classic Sweet Creations Soft Touch Gingerbread Cookie Cutter? You can find it in our Amazon Store. Click here now to shop and ship directly to your front door.

Warm and spicy with all that peanut butter flavor you love, these Peanut Butter Gingerbread Men Cookies are absolutely delicious. A fun way to spice up the holidays. Dip 'em in milk and make your life merry and yummy!

Print

Peanut Butter Gingerbread Men

Peanut butter and gingerbread are our new favorite holiday combo. Dark chocolate adds an extra layer of indulgence making these cookies a festival update to classic peanut butter cups.

  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes

Ingredients

  • 1 cup sugar
  • 2 egg
  • 2/3 cup peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/2 cup molasses
  • 1 Tbsp. ground ginger
  • 2 teaspoon pumpkin pie spice
  • 1 Tbsp. vanilla
  • 4 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups dark chocolate chips

Instructions

Preheat oven to 350 degrees. In a stand mixer, mix together sugar, egg, peanut butter, butter, and molasses until creamy. Add ginger, pumpkin pie spice, vanilla, flour, baking powder, and salt. Mix until a thick dough forms. Roll the dough onto a large piece of parchment paper. Cut into shapes with Good Cook cookie cutters. Transfer a parchment lined Good Cook baking sheet. Bake for 8-10 minutes, just until the edges of the cookies begin to turn a light golden brown. Remove and cool completely. Melt chocolate chips in a microwave-safe baking dish until smooth, about 90-120 seconds, stirring every 30 seconds. Dip the bottom of each cookie into the melted chocolate. Transfer to a clean piece of parchment. Transfer extra melted chocolate to a small ziploc bag, snip a small corner from the edge of the bag, and pipe chocolate eyes, smiles, and buttons onto the front of each gingerbread man. Allow chocolate to harden completely in a cool, dry place, before serving. Enjoy!

Nutrition

  • Serving Size: 30

 

Facebooktwittergoogle_plusmail
Gingerbread Cookies

Absolutely the Best Gingerbread Cookies

Gingerbread cookies are a holiday favorite!  The combination of molasses, ginger, and cinnamon gives them a classic sweet and spicy flavor the whole family will love.  This recipes mixes to a sturdy dough that is perfect for cut-out creations, from gingerbread men to three dimensional gingerbread cities.   Whatever holiday scene you dream up,  dress your baked cookies with frosting, sprinkles, candies, and gumdrops to give them a standout style.

After mixing, a little time to chill in the fridge can make the dough easier to roll out and help achieve clean cut-out edges.  For the perfect crisp, but slightly chewy cookie we recommend a roll-out thickness of 1/8-inch thick.  If you prefer a softer cookie, roll a bit thicker or adjust cooking time by a minute or 2.

Clever Cutters for Gingerbread

Gingerbread Everything!

Wondering what more you can do with your dough? We’ve got a few creative gingerbread cutters that will take your baking to the next level. Your cookies will look better than ever with these clever holiday-themed cutters:

Print

Gingerbread Cookies

This sweet and spicy cookie is sturdy enough to use when making gingerbread houses and other three dimensional holiday treats. Use with prepared decorator icing for easy, fun cookies.

  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes

Ingredients

  • 2/3 cup Light brown sugar (packed)
  • 2/3 cup Molasses
  • 2 tsps Ground cinnamon
  • 2 tsps Ground ginger
  • 2 tsps Baking soda
  • 1 cup Unsalted butter (at room temperature)
  • 1 Large egg (beaten)
  • 2 tsps Vanilla extract
  • 1/2 tspn Salt
  • 4 cups Flour (plus extra for dusting)

Instructions

1. Preheat oven to 325 degrees F. Spray baking sheets with non-stick cooking spray and set aside. 2. Place brown sugar, molasses, cinnamon, and ginger in a large saucepan over medium low heat. Bring to a boil, stirring frequently. 3. Remove from heat and stir in baking soda. 4. Stir in butter a tablespoon at a time, stirring well between additions to combine. 5. Add egg, vanilla and salt to sugar mixture, stirring to combine. 6. Pour into a large bowl and add flour, a cup at a time, stirring to combine. 7. Turn dough out onto a lightly floured work surface and knead until dough comes together and is no longer sticky, adding flour by the tablespoon if necessary. 8. Roll out half the dough on a floured work surface to 1/8-inch thick. Cut dough into desired shapes. Place on prepared baking sheet and bake until edges are slightly browned, about 10 minutes. 9. Remove from heat. Let cookies cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before decorating.

Nutrition

  • Serving Size: 48

SaveSave

Facebooktwittergoogle_plusmail