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Cookies are always a great present or dish to bring to any holiday party. They’re great even just for the family. Here are 11 fantastic cookie recipes! You could even pair the cookies with some great holiday drinks.
Chocolate Chip Cookies
Prep: 25 mins
Bake: 8 mins at 375° per batch
Yield: ~60 cookies
Ingredients
½ cup shortening
½ cup butter
1 cup packed brown sugar
½ cup granulated sugar
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 ½ cups all-purpose flour
1, package (12 ounce) semisweet chocolate pieces
1 ½ cups chopped walnuts, pecans, or hazelnuts (optional)
Directions
Step 1
In a big blending, bowl beat the shortening and butter with an electric blender on medium to high speed for 30 seconds. Add packed brown sugar, granulated sugar, and baking soda. Beat until fully mixed together, scraping the sides of the bowl every so often. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, mix in any leftover flour. Mix in chocolate pieces and, if desired, nuts.
Step 2
Drop mixture by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Step 3
Bake in a 375° F oven for 8-10 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool.
Coconut Macaroons
Prep: 10 min.
Bake: 20 min. at 325° per batch
Yield: ~12 cookies
Ingredients
1-⅓ cups sweetened shredded coconut
⅓ cup sugar
2 tablespoons all-purpose flour
⅛ teaspoon salt
2 large egg whites, room temperature
½ teaspoon vanilla extract
Directions
Step 1
In a small bowl, combine the coconut, sugar, flour, and salt. Add egg whites and vanilla; mix well.
Step 2
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Molasses Cookies
Prep: 30 min.
Bake: 15 min. at 350° per batch
Yields: ~24 cookies
Ingredients
1 ½ cups butter, softened
2 cups sugar
2 large eggs, room temperature
½ cup molasses
4 ½ cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
¼ cup chopped pecans
¾ cup coarse sugar
Directions
Step 1
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans.
Step 2
Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool.
Sugar Cookies
Prep: 30 mins
Bake: 12 mins at 300° per batch
Yield: ~48 cookies
Ingredients
½ cup butter, softened
½ cup shortening
2 cups sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
⅛ teaspoon salt
3 egg yolks
½ teaspoon vanilla
1 ¾ cups all-purpose flour
Directions
Step 1
Preheat oven to 300 degrees F. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Step 2
Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
Step 3
Bake in the preheated oven for 12 to 14 minutes or until edges are set; do not let edges brown. Cool cookies for 1 minute on a cookie sheet. Transfer cookies to a wire rack and let cool.
Snickerdoodles
Prep: 30 mins
Bake: 10 mins at 375° per batch
Yield: ~48 cookies
Ingredients
1 cup butter, softened
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
¼ cup sugar
2 teaspoons ground cinnamon
Directions
Step 1
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1-1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.
Step 2
Preheat oven to 375°F. In a small bowl combine 1/4 cup sugar and cinnamon. Shape dough into 1-1/4-inch balls. Roll balls in cinnamon-sugar mixture to coat. Place 2 inches apart on an ungreased cookie sheet.
Step 3
Bake for 10 to 12 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool.
Oatmeal Raisin Cookies
Prep: 30 mins
Bake: 8 mins at 350° per batch
Yield: ~72 Cookies
Ingredients
1 cup butter, softened
1 ½ cups packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 eggs
1 teaspoon vanilla
1 ½ cups all-purpose flour
3 cups regular or quick-cooking rolled oats
1 cup raisins
Directions
Step 1
Preheat the oven to 350°F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in oats and raisins.
Step 2
Drop dough by rounded teaspoons or tablespoons 2 inches apart onto ungreased cookie sheets. Or drop dough using a cookie scoop or 1/4-cup measure 3 inches apart onto ungreased cookie sheets.
Step 3
Bake in the preheated oven for about 8 minutes for spoon-size portions (bake about 12 minutes for cookie-scoop or 1/4-cup portions) or until edges are light brown and centers appear set. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely.
Peanut Butter Cookies
Prep: 15 mins
Bake: 7-9 mins at 375° per batch
Yield: ~54 cookies
Ingredients
1 cup peanut butter
½ cup butter, softened
½ cup shortening
½ cup granulated sugar
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla
2 ¼ cups all-purpose flour
Granulated sugar
Directions
Step 1
In a large mixing bowl beat peanut butter, butter, and shortening with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough for about 1 hour or until easy to handle.
Step 2
Preheat the oven to 375°F. Shape dough into 1 1/4-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until the bottoms are light brown. Transfer to a wire rack and let cool.
Ginger Cookies
Prep: 40 mins
Bake: 12-14 mins at 350° per batch
Yield: ~25 cookies
Ingredients
4 ½ cups all-purpose flour
4 teaspoons of ground ginger
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
1 ½ cups shortening
2 cups granulated sugar
2 eggs
½ cup molasses
¾ cup coarse sugar or granulated sugar
Directions
Step 1
In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
Step 2
In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups of granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Step 3
Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup of coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
Step 4
Bake in a 350-degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on a cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.
Chocolate Crinkles
Prep: 1 hr
Bake: 8-10 mins per batch at 350°
Yield: ~36 large cookies
Ingredients
4 ounces unsweetened chocolate, chopped
1 ¾ cups granulated sugar
½ cup shortening
¼ cup butter
3 eggs, lightly beaten
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 teaspoons vanilla
1 ⅓ cups all-purpose flour
¼ cup granulated sugar
⅔ cup powdered sugar
Directions
Step 1
In a 1-qt. saucepan cook and stir chocolate, shortening, and butter over low heat until melted. Cool.
Step 2
Preheat oven to 350°F. Lightly grease cookie sheets. In a large bowl, combine eggs, granulated sugar, baking powder, baking soda, and salt. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally.
Step 3
Stir in melted chocolate mixture and vanilla. Then gradually stir in flour and cocoa powder.
Step 4
Shape dough into 1 1/2-inch balls. Roll balls in 1/4 cup granulated sugar, then in powdered sugar to coat.
Step 5
Place balls 2 inches apart on prepared cookie sheets. Bake 8 to 10 minutes or just until edges are firm and cracks appear slightly moist. Cool on cookie sheets 2 minutes. Remove; cool on wire racks. (Cookies will deflate slightly upon cooling.) Makes about 36 cookies.
