The holiday season =  baking season. Thanksgiving may be the pie holiday, but Christmas is for sure the cookie holiday. Whether you need to make sweets for a cookie swap, bring dessert for an office party, or bake your best for a family get together, it’s of utmost importance to have a classic sugar cookie go-to recipe. Make a statement this season and become known for the most perfect holiday treats. Here is a recipe that will a lot of people are familiar with, and might bring you back to childhood.

 

Traditional Sugar Cookies
Yields 14
Sugar cookies with crispy edges but a soft middle, with a touch of vanilla mixed with fine sugar and rich butter, for just the right sweetness.  Photo credit: Babble.com
Write a review
Print
216 calories
28 g
39 g
10 g
3 g
6 g
49 g
49 g
11 g
0 g
4 g
Nutrition Facts
Serving Size
49g
Yields
14
Amount Per Serving
Calories 216
Calories from Fat 92
% Daily Value *
Total Fat 10g
16%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 39mg
13%
Sodium 49mg
2%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
2%
Sugars 11g
Protein 3g
Vitamin A
6%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 1/2 cups all-purpose flour
  2. 1/4 teaspoon baking powder
  3. 1/4 teaspoon fine salt
  4. 3/4 cup superfine sugar
  5. 1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature
  6. 1 large egg, lightly beaten
  7. 1 teaspoon pure vanilla extract
Instructions
  1. - Mix together the sugar, and butter with an electric mixer on medium in a large bowl for about five minutes. Then beat in the egg with the vanilla extract.
  2. - Start adding the cups of flour while incorporating the baking powder and the salt. Slowly add into the bow until everything is mixed.
  3. - Wrap dough in plastic wrap and refrigerate for about an hour or until firm.
  4. After the dough refrigerates, take out and let the dough sit at room temperature for a few minutes. Either lay our parchment paper or cover a clean counter area with flour to roll dough out. Pick out your favorite holiday shaped cookie cutters and continually roll out the dough trying to get as many shapes out of the dough as possible.
  5. Bake the cookies on a lightly greased cookie sheet for about 10-12 minutes or until the cookies are a perfect golden-brown. To top it off, sprinkle the cookies with holiday colors and other holiday themed sprinkles.
beta
calories
216
fat
10g
protein
3g
carbs
28g
more
StyleBlend http://www.styleblend.com/

Sugar cookies are a classic and always a must for the holiday times, but try mixing it up this year with some non-traditional treats that are sure to be a hit as well. Check our favorite cookie finds: Chocolate Chunk Peppermint Pudding cookies and Chewy White Chocolate Gingerbread cookies. Make sure to eat a couple yourself first because these will be gone in a minute and there is no guarantee of leftovers!

 

Chocolate Peppermint Pudding Cookies
Soft and chewy holiday peppermint cookies.
Write a review
Print
4378 calories
621 g
738 g
201 g
52 g
121 g
1057 g
2057 g
373 g
6 g
66 g
Nutrition Facts
Serving Size
1057g
Amount Per Serving
Calories 4378
Calories from Fat 1756
% Daily Value *
Total Fat 201g
310%
Saturated Fat 121g
605%
Trans Fat 6g
Polyunsaturated Fat 10g
Monounsaturated Fat 56g
Cholesterol 738mg
246%
Sodium 2057mg
86%
Total Carbohydrates 621g
207%
Dietary Fiber 20g
80%
Sugars 373g
Protein 52g
Vitamin A
118%
Vitamin C
14%
Calcium
40%
Iron
72%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup butter, softened
  2. 3/4 cup brown sugar, packed
  3. 1/4 cup sugar
  4. 1 small package Devil's Food instant pudding mix, dry (you could also just use chocolate,)
  5. 2 eggs
  6. 1 tsp. vanilla extract
  7. 1 tsp. baking soda
  8. 2 1/4 cups flour
  9. 1 cup Andes Peppermint Crunch Baking Chips
  10. 1 cup semi-sweet chocolate chunks (semi-sweet chocolate chips will work)
Instructions
  1. - Cream together butter and sugars.
  2. - Beat in dry instant pudding mix.
  3. - Add eggs and vanilla and beat until well mixed.
  4. - Add baking soda and flour and beat until well mixed.
  5. - Stir in Andes Peppermint Crunch baking chips and semi-sweet chocolate chunks.
  6. - Roll into 1" balls and place on a greased baking sheet.
  7. - Bake at 350 degrees F for 8-10 minutes.
Adapted from I Heart Naptime
beta
calories
4378
fat
201g
protein
52g
carbs
621g
more
Adapted from I Heart Naptime
StyleBlend http://www.styleblend.com/
Chewy White Chocolate Gingerbread Cookies
A white-chocolate upgrade on the classic gingerbread recipe.
Write a review
Print
4893 calories
698 g
600 g
219 g
51 g
134 g
1138 g
4121 g
444 g
6 g
69 g
Nutrition Facts
Serving Size
1138g
Amount Per Serving
Calories 4893
Calories from Fat 1925
% Daily Value *
Total Fat 219g
337%
Saturated Fat 134g
669%
Trans Fat 6g
Polyunsaturated Fat 10g
Monounsaturated Fat 59g
Cholesterol 600mg
200%
Sodium 4121mg
172%
Total Carbohydrates 698g
233%
Dietary Fiber 10g
40%
Sugars 444g
Protein 51g
Vitamin A
92%
Vitamin C
2%
Calcium
112%
Iron
84%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cups butter (softened)
  2. 1 cup brown sugar (packed)
  3. 1/2 cup molasses
  4. 1 egg
  5. 1 teaspoon cinnamon
  6. 1/4 teaspoon nutmeg
  7. 2 teaspoons ginger
  8. 1/2 teaspoon salt
  9. 2 teaspoons baking soda
  10. 2 1/4 cups flour
  11. Sprinkles
  12. 8 oz white chocolate (can use white chocolate chips, almond bark, or any bar of your favorite white chocolate)
Instructions
  1. - Cream together butter and sugar until fluffy. Mix in molasses and the egg until smooth. Add in the cinnamon, nutmeg, ginger, and salt and mix well. Gradually add in the flour and baking soda until combined. Chill for 2 hours.
  2. - Preheat oven to 350 degrees Farenheit
  3. - Roll dough into balls and roll them in the white sugar. Place them 2" apart on an ungreased cookie sheet. Bake for 7 minutes. Let cool on wire racks.
  4. - Melt white chocolate according to package instructions and pour into a piping or zip top bag and snip off a small piece of the corner. Pipe shapes onto cookies and immediately add sprinkles. Allow the chocolate to harden before storing them in an air tight container.
Adapted from Back For Seconds
beta
calories
4893
fat
219g
protein
51g
carbs
698g
more
Adapted from Back For Seconds
StyleBlend http://www.styleblend.com/

Leave a Reply

Your email address will not be published.