One of the best part of the holidays is the food! Unfortunately, that can mean a lot of work. Luckily, you can share the workload (and the rewards) with friends and family by hosting a Christmas cookie exchange. Each person makes and brings cookies (half a dozen or higher – your choice). This way, everyone bakes one kind of cookie and leaves with a variety. It works better if you have everyone pre-package the cookies in a specified amount.
Here are some recipes to get you started.
Gingerbread Cookies
You Will Need:
- 3/4 c. (1 1/2 sticks) butter, softened
- 3/4 c. packed brown sugar
- 2/3 c. molasses
- 1 large egg
- 1 tsp. pure vanilla extract
- 3 1/4 c. all-purpose flour
- 1 tbsp. ground ginger
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/2 tsp. kosher salt
- 2″ piece fresh ginger, grated (optional)
- Zest of 1 orange (optional)
- 1/2 tsp. finely ground black pepper (optional)
- Sugar Cookie Icing, for decorating
- Sprinkles, for decorating
Directions
- In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
- In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients, as well as fresh ginger, orange zest, and black pepper (if using), until dough just comes together. (Do not over mix!)
- Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours. (Alternatively, divide dough in half and roll each piece of dough between two pieces of parchment to 1/4″ thick. Chill until firm.)
- Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4″ thick. (Alternatively, peel off both sheets of parchment from dough, then replace one sheet of parchment back underneath dough.) Cut out gingerbread men with a 3″ wide cutter and transfer to baking sheets.
- Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.
Peanut Butter Blossoms
- 1 3/4 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 c. butter, softened
- 1/2 c. smooth peanut butter
- 1/2 c. packed brown sugar
- 1/4 c. granulated sugar, plus more for rolling
- 1 egg
- 2 tbsp. milk
- 1 tsp. pure vanilla extract
- Hershey Kisses
Directions
- Preheat oven to 375° and line two large baking sheets with parchment paper. In small bowl, whisk flour, baking soda, and salt until combined.
- In a large bowl using a hand mixer, beat butter and peanut butter until smooth. Add sugars and beat until light in color and fluffy. Beat in egg, then add milk and vanilla and mix until combined. Gradually add flour mixture, stirring on low, until just combined.
- Roll a tablespoonful of cookie dough into a ball, then roll in sugar. Place on baking sheet and repeat with remaining dough, spacing cookies at least 2” apart.
- Bake until cookies have poofed and no longer look raw, about 8 to 10 minutes. (They won’t brown!)
- Immediately top with Hershey Kisses before serving.
From Delish.com
