Holiday Cookies

Ingredients

• •3 cups all-purpose flour
• •1 teaspoon baking powder
• •1/4 teaspoon salt
• •1 cup salted butter, softened
• •1 cup granulated sugar
• •1 large egg
• •1 teaspoon vanilla extract
• •1/2 teaspoon almond extract
• •For royal icing:
• •4 cups powdered sugar
• •3 tablespoons meringue powder
• •1/2 cup warm water (more as needed)
• •Gel food coloring

Instructions

1. 1Whisk flour, baking powder, and salt.
2. 2Cream butter and sugar 3 minutes until fluffy. Beat in egg, vanilla, and almond extract.
3. 3Add flour mixture in two additions; mix until just combined. Divide dough in half, flatten into discs, wrap, and chill at least 2 hours.
4. 4Preheat oven to 350°F. Line baking sheets with parchment.
5. 5Roll one disc to 1/4-inch thick on a floured surface. Cut shapes; transfer to baking sheets.
6. 6Bake 8-10 minutes until edges are just barely golden. Cool completely on a rack before icing.
7. 7For royal icing: beat powdered sugar, meringue powder, and water 5 minutes until glossy and stiff. Adjust water for thicker (outline) or thinner (flood) consistency. Tint, decorate, let dry 6+ hours.

Ingredients

• •3.5 cups all-purpose flour
• •1 tablespoon ground ginger
• •1.5 teaspoons ground cinnamon
• •3/4 teaspoon ground cloves
• •1/2 teaspoon ground nutmeg
• •1/2 teaspoon allspice
• •1 teaspoon baking soda
• •1/2 teaspoon salt
• •3/4 cup salted butter, softened
• •3/4 cup packed dark brown sugar
• •1 large egg
• •3/4 cup unsulphured molasses
• •1 tablespoon vanilla extract

Instructions

1. 1Whisk flour, all spices, baking soda, and salt.
2. 2Cream butter and brown sugar until fluffy, 3 minutes. Beat in egg, then molasses and vanilla.
3. 3Add dry ingredients; mix until just combined. Divide dough in half, wrap, and chill at least 2 hours (overnight is better).
4. 4Preheat oven to 350°F. Line sheets with parchment.
5. 5Roll dough 1/4-inch thick on a floured surface. Cut shapes; place on sheets.
6. 6Bake 9-11 minutes for slightly soft cookies, 12-14 for crisper ones. Cool completely before decorating with royal icing.

Ingredients

• •2.75 cups all-purpose flour
• •2 teaspoons cream of tartar
• •1 teaspoon baking soda
• •1/2 teaspoon salt
• •1 cup salted butter, softened
• •1.5 cups granulated sugar
• •2 large eggs
• •1 teaspoon vanilla extract
• •For rolling:
• •1/4 cup granulated sugar
• •2 tablespoons ground cinnamon

Instructions

1. 1Preheat oven to 375°F. Line sheets with parchment.
2. 2Whisk flour, cream of tartar, baking soda, and salt.
3. 3Cream butter and sugar 3 minutes until fluffy. Beat in eggs and vanilla.
4. 4Add flour mixture; mix until just combined.
5. 5Mix cinnamon-sugar in a small dish. Roll dough into 1.5-inch balls; roll each in cinnamon-sugar. Place 2 inches apart on sheets.
6. 6Bake 9-11 minutes until edges are set but centers still look soft. Cool on the sheet 5 minutes before transferring to a rack.

Ingredients

• •1.75 cups all-purpose flour
• •1 teaspoon baking soda
• •1/2 teaspoon salt
• •1/2 cup salted butter, softened
• •1/2 cup creamy peanut butter
• •1/2 cup granulated sugar (plus more for rolling)
• •1/2 cup packed brown sugar
• •1 large egg
• •2 tablespoons milk
• •1 teaspoon vanilla extract
• •36 chocolate kisses, unwrapped

Instructions

1. 1Preheat oven to 375°F. Line sheets with parchment.
2. 2Whisk flour, baking soda, and salt.
3. 3Cream butter, peanut butter, and both sugars 3 minutes. Beat in egg, milk, and vanilla.
4. 4Add flour mixture; mix until just combined.
5. 5Roll dough into 1-inch balls; roll each in granulated sugar. Place 2 inches apart on sheets.
6. 6Bake 8-10 minutes. Immediately upon removing from the oven, press a chocolate kiss into the center of each cookie (the cookie will crack — that's the look). Cool on the sheet for 5 minutes, then move to a rack. The kiss needs at least 1 hour to fully set.

Ingredients

• •1 cup salted butter, softened
• •1/2 cup powdered sugar (plus 1.5 cups for rolling)
• •1 teaspoon vanilla extract
• •2.25 cups all-purpose flour
• •1/4 teaspoon salt
• •1.25 cups pecans, finely chopped

Instructions

1. 1Preheat oven to 350°F. Line sheets with parchment.
2. 2Cream butter and 1/2 cup powdered sugar until fluffy. Beat in vanilla.
3. 3Whisk flour and salt; add to butter mixture. Stir in chopped pecans.
4. 4Roll dough into 1-inch balls; place 1 inch apart on sheets.
5. 5Bake 12-15 minutes until set but not browned (bottoms can lightly tinge gold).
6. 6Cool 5 minutes, then roll warm cookies in powdered sugar. Cool completely, then roll a second time in powdered sugar for a thick coating.

Ingredients

• •1.5 cups salted butter, softened
• •1 cup granulated sugar
• •1 large egg
• •1 teaspoon vanilla extract
• •1/2 teaspoon almond extract
• •4 cups all-purpose flour
• •1/2 teaspoon salt
• •Sprinkles or colored sugar, for decorating

Instructions

1. 1Preheat oven to 375°F. DO NOT line sheets — spritz dough sticks better to bare metal.
2. 2Cream butter and sugar 3 minutes. Beat in egg, vanilla, and almond extract.
3. 3Whisk flour and salt; add to butter mixture. Mix until just combined — do not overmix.
4. 4Fill cookie press; press shapes directly onto ungreased sheets, holding the press flush against the pan.
5. 5Decorate immediately with sprinkles before baking.
6. 6Bake 6-8 minutes until edges are barely golden. Cool 2 minutes on the sheet, then transfer to a rack.

Ingredients

• •1 cup hazelnuts (or almonds), toasted and finely ground
• •2 cups all-purpose flour
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon salt
• •1 cup salted butter, softened
• •2/3 cup granulated sugar
• •2 large egg yolks
• •1 teaspoon vanilla extract
• •1/2 teaspoon lemon zest
• •1/2 cup seedless raspberry jam
• •Powdered sugar, for dusting

Instructions

1. 1Whisk ground nuts, flour, cinnamon, and salt.
2. 2Cream butter and sugar 3 minutes. Beat in yolks, vanilla, and lemon zest.
3. 3Add nut-flour mixture; mix until dough comes together. Divide in half, wrap, and chill 2 hours.
4. 4Preheat oven to 350°F. Line sheets with parchment.
5. 5Roll dough 1/8-inch thick on a floured surface. Cut into 2-inch rounds. From half of them, cut a small shape (heart, star) from the center.
6. 6Bake 8-10 minutes until edges are pale gold. Cool completely.
7. 7Dust the cut-out tops with powdered sugar. Spread jam on the solid bottoms, top with sugar-dusted tops. Press very gently.

Ingredients

• •1 cup unsweetened cocoa powder
• •2 cups granulated sugar
• •1/2 cup vegetable oil
• •4 large eggs
• •2 teaspoons vanilla extract
• •2 cups all-purpose flour
• •2 teaspoons baking powder
• •1/2 teaspoon salt
• •1 cup powdered sugar (for rolling)

Instructions

1. 1Whisk cocoa, granulated sugar, and oil. Whisk in eggs one at a time, then vanilla.
2. 2Whisk flour, baking powder, and salt; stir into wet mixture. Cover and chill at least 4 hours (or overnight).
3. 3Preheat oven to 350°F. Line sheets with parchment.
4. 4Place powdered sugar in a shallow dish. Roll dough into 1-inch balls, then roll each generously in powdered sugar — coat thoroughly.
5. 5Place 2 inches apart on sheets. Bake 10-12 minutes until tops are crinkled and set. Cool on sheets 5 minutes before transferring.

Ingredients

• •1 cup salted butter, softened
• •2/3 cup granulated sugar
• •2 large egg yolks
• •1 teaspoon vanilla extract
• •2.25 cups all-purpose flour
• •1/4 teaspoon salt
• •1/2 cup raspberry, apricot, or strawberry jam

Instructions

1. 1Preheat oven to 350°F. Line sheets with parchment.
2. 2Cream butter and sugar 3 minutes. Beat in yolks and vanilla.
3. 3Whisk flour and salt; add to butter mixture. Mix until just combined.
4. 4Roll dough into 1-inch balls; place 1.5 inches apart on sheets. Press a deep dimple in each with your thumb or the back of a small spoon.
5. 5Spoon 1/2 teaspoon jam into each well.
6. 6Bake 12-14 minutes until edges are pale gold. Cool on the sheet 5 minutes before moving.

Ingredients

• •For the pastry:
• •1/2 cup salted butter, softened
• •3 ounces cream cheese, softened
• •1 cup all-purpose flour
• •For the filling:
• •1 large egg
• •3/4 cup packed dark brown sugar
• •1 tablespoon melted butter
• •1 teaspoon vanilla extract
• •1/4 teaspoon salt
• •2/3 cup pecans, finely chopped

Instructions

1. 1For pastry: cream butter and cream cheese until smooth. Mix in flour. Wrap and chill 1 hour.
2. 2Preheat oven to 325°F. Lightly grease a mini muffin tin.
3. 3Roll dough into 24 small balls. Press one into each muffin cup, working the dough up the sides to form a shell.
4. 4Whisk egg, brown sugar, melted butter, vanilla, and salt for filling. Stir in pecans.
5. 5Spoon a heaping teaspoon of filling into each shell (don't overfill — they bubble up).
6. 6Bake 25-30 minutes until pastry is golden and filling is set. Cool 10 minutes in the pan before carefully removing.

Ingredients

• •2.25 cups all-purpose flour
• •2 teaspoons baking soda
• •1.5 teaspoons ground ginger
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground cloves
• •1/4 teaspoon salt
• •3/4 cup salted butter, softened
• •1 cup packed dark brown sugar
• •1 large egg
• •1/4 cup unsulphured molasses
• •1/3 cup turbinado or coarse sugar (for rolling)

Instructions

1. 1Whisk flour, baking soda, ginger, cinnamon, cloves, and salt.
2. 2Cream butter and brown sugar 3 minutes. Beat in egg and molasses.
3. 3Add flour mixture; mix until just combined. Cover and chill 1 hour.
4. 4Preheat oven to 350°F. Line sheets with parchment.
5. 5Roll dough into 1.5-inch balls; roll each in coarse sugar. Place 2 inches apart on sheets.
6. 6Bake 10-12 minutes until tops are crinkled and set but centers still look soft. Cool on sheet 5 minutes before transferring.

Ingredients

• •1.5 cups all-purpose flour
• •1 teaspoon baking soda
• •1 teaspoon ground cinnamon
• •1/2 teaspoon salt
• •1 cup salted butter, softened
• •3/4 cup packed brown sugar
• •1/2 cup granulated sugar
• •2 large eggs
• •1 tablespoon vanilla extract
• •3 cups old-fashioned rolled oats
• •1.5 cups raisins (or 1 cup dried cranberries + 1 cup white chocolate chips for variation)

Instructions

1. 1Preheat oven to 350°F. Line sheets with parchment.
2. 2Whisk flour, baking soda, cinnamon, and salt.
3. 3Cream butter and both sugars 3 minutes. Beat in eggs and vanilla.
4. 4Add flour mixture; mix until just combined. Stir in oats, then raisins (or cranberries + white chocolate).
5. 5Drop heaping tablespoons of dough 2 inches apart on sheets.
6. 6Bake 11-13 minutes until edges are golden but centers still look slightly underbaked. They'll set as they cool.