There is just something about the holidays that makes us want to bake cookies! But forget the traditional gingerbread or sugar varieties because today, we are presenting a couple of unique recipes to prepare for the holiday season.
Red Velvet Thumbprint Cookies
This recipe combines so many things we love: red velvet, cheesecake, and festive sprinkles. If you attend any cookie swaps this holiday season, don’t plan on coming home with any extras! Check out this recipe from DIY Candy.
Ingredients:
For the Cookies:
- 1 cup butter (room temperature)
- ½ cup brown sugar
- ⅛ tsp salt
- 1 egg yolk (room temperature)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 4 tsp red food coloring
- 2 tsp cocoa powder
- ½ cup sugar (or sugar sprinkles)
For the Filling
- 4 oz cream cheese (softened, room temperature)
- 1 egg yolk
- ¼ cup sugar
- ⅛ tsp salt
- ¼ tsp vanilla extract
Instructions:
- Combine the salt, flour, and cocoa powder in a bowl until evenly mixed.
- Beat together butter, brown sugar, egg yolk, and vanilla until light and fluffy.
- Mix in dry ingredients and food coloring until soft dough forms and ingredients are just combined.
- Place dough in fridge for 30 minutes (or up to 24 hours) to chill.
- Preheat oven to 300º F. Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop out dough by heaping tablespoons and roll them in the sugar before placing onto baking sheet about 2 inches apart. Use the back of a round teaspoon to make a slight indentation in the dough.
- Meanwhile, make the filling using an electric mixer or small food processor to beat together cream cheese, egg yolk, sugar, salt, and vanilla until smooth.
- After the first 10 minutes of baking, bring the cookies out of the oven. Use a spoon to deepen the indentation (if necessary), then spoon a teaspoon of filling into each indentation. Bake for an additional 12 minutes or until filling is set.
- Pull cookies out of the oven and let cool for a few minutes. Remove from baking sheet and let cool completely on a wire rack.
Peppermint Bark Fudge Cookies
These fudge cookies are half-dipped in white chocolate and sprinkled with crushed candy canes. They’re easy to make, look beautiful on the table, and are good ‘til the last crumb. Check out this recipe from Your Cup of Cake.
Ingredients:
- 12 oz semi-sweet chocolate chips
- ½ cup butter
- 3 eggs
- 1 cup sugar
- ¼ cup brown sugar, packed
- 1 Tbsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup unsweetened cocoa powder
- ⅔ cup white chocolate melts (or white chocolate chips with 1 tsp coconut oil)
- ⅓ cup crushed candy canes
Instructions:
- In a small saucepan, melt chocolate chips and butter together over medium heat. Stir until smooth and remove from heat.
- In a stand mixer, add eggs, sugar, brown sugar, and vanilla extract. Beat well for 3 minutes, then add melted chocolate/butter.
- Stir in flour, baking powder, salt, and unsweetened cocoa powder. Stir until just combined. The batter should look more like brownie batter than dough.
- Chill batter for 30 minutes in the fridge, then scoop out golf ball-sized dough onto cookie sheet lined with parchment paper.
- Bake for 7-9 minutes in an oven preheated to 350° F. Let cool.
- Melt white chocolate in the microwave.
- Dip half of each cookie into melted chocolate, then place on parchment paper or foil and sprinkle crushed candy canes.
Chocolate Candied Ginger Biscotti
Biscotti totally counts as a cookie, and these are perfect to have on hand if you’re expecting holiday guests! We can’t get enough of this recipe from Pastry Affair.
Ingredients:
- ¼ cup butter (room temperature)
- ½ cup granulated sugar
- 2 large eggs
- 1 Tbsp molasses (optional)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup semi-sweet chocolate chips
- ¼ cup candied ginger, chopped into small pieces
- 3 oz semi-sweet chocolate, melted (for coating)
Instructions:
- Preheat oven to 350° F.
- In a large mixing bowl, beat together butter and sugar until light and fluffy.
- Add eggs one at a time, beating after each addition. Mix in the molasses and vanilla extract.
- Gradually add flour, baking powder, and salt, mixing until uniform. Stir in chocolate chips and candied ginger. The dough will be sticky.
- On a floured surface, form dough into a 12-by-3-inch log and transfer to a baking sheet. Bake for 25-30 minutes or until dough cracks on top and just begins to brown.
- Allow to cool on the cookie sheet for 10 minutes or until dough is cool enough to handle.
- Using a serrated knife, cut the log into ½-inch slices. Place the slices cut-side down onto the baking sheet and bake for an additional 8-10 minutes until slices are lightly browned. For a crunchier texture, flip the slices over and bake for another 8-10 minutes. Cool biscotti to room temperature.
- In a small rectangular container (large enough to fit the biscotti), melt the remaining chocolate until smooth. Dip the slices, shake off excess chocolate, and place onto a non-stick baking mat or parchment paper to dry.