Search Results for: holiday cookie countdown

Holiday Cookie Countdown: Vanilla Toffee Icebox Cookies

December 2, 2017 Leave a Comment

vanilla toffee icebox cookies 1_small

Holy moly. This cookie is so much more than the sum of its humble parts. I mean, six ingredients? Dump and stir? This is definitely the easiest recipe I’ll post for this series, but it is so buttery, crumbly and good.

This is also the perfect one to make RIGHT NOW and throw in your freezer. Then, when your guests arrive in a couple of weeks, you can just slice and bake. Voila. Fresh, warm cookies.

Buttery, toffee, vanilla goodness. Can I get a holiday “AMEN?”

p.s. Of all twelve of my recipes this year, these are the ones my kids chose to leave for Santa. 🙂

Looking for more Holiday Countdown cookies? Here you go!

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Vanilla Toffee Icebox Cookies
If you want to store the dough in the freezer for a few weeks, just take it out an hour or two before you want to bake. Or throw in your fridge the night before. You want the dough cold enough to slice evenly, but not frozen. You can sprinkle these with a little sea salt for a more sophisticated audience!

1 cup salted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg, room temperature
2 1/2 cups all-purpose flour
1 1/4 cups Heath toffee bits (found next to the chocolate chips in the grocery store)

Use an electric mixer to cream butter and sugar together. Add the egg and vanilla extract and mix until well combined.
Stir in flour, mixing until fully incorporated. Fold in Heath toffee bits.

Divide dough in half. Place one half on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm. (At this point, you could also wrap in foil and put in the freezer.)

Preheat oven to 375 degrees. Line cookie sheets with parchment paper or silpat liner.

Remove plastic wrap from rolls and cut into 1/4-inch slices. Place slices about 2 inches apart on cookie sheet.
Bake for 8 minutes or until edges are lightly browned. Do not overbake these — they are meant to be a tender, shortbread-type cookie but will get rock hard if you overbake. Just browned around the edges is what you’re looking for.

Makes about 26 cookies

Filed Under: Christmas, Cookies, Desserts Tagged With: , , , , , , , , ,

Holiday Cookie Countdown: White Chocolate Cranberry Pudding Cookies

December 1, 2017 Leave a Comment

white chocolate cranberry pudding cookies 1_small

It’s the most wonderful time of the year! (Nevermind that my last post was in July and I literally have no idea where the time has gone…)

BUT if you’re okay with an occasional six-month hiatus followed by twelve posts in a row with kick-ass cookies, can I introduce you to the prettiest, tastiest white chocolate cranberry cookie you’ve ever met?

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These are bakery-worthy cookies, folks. And foolproof. Using the vanilla pudding mix ensures they don’t go flat — producing a thick, sturdy, crunchy-on-the-outside, tender-on-the-inside cookie. The other bonus about using pudding mix is that you don’t have to refrigerate the dough first to ensure the cookies won’t go flat. So these are like instant gratification.

Looking for more Holiday Countdown cookies? Here you go!

White Chocolate Cranberry Pudding Cookies
Don’t forget the salt in this recipe. It is super important to balance out the sweet, sweet, sweet.

2-1/4 cups flour
1 tsp baking soda
1 teaspoon salt
1 1/2 sticks (or 3/4 cup) unsalted butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package vanilla pudding mix
2 eggs
1 tsp vanilla
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 350. Combine flour, baking soda and salt. Set aside.

In a large bowl, cream butter and sugars together. Add pudding mix and beat until well blended. Add eggs and vanilla.

Add flour mixture slowly until well incorporated. Stir in white chocolate chips and cranberries. Use a 1 1/2 tbsp cookie scoop and place on greased baking sheet.

Bake at 350 F for 8-10 minutes or until set in the middle.

Makes 32 cookies.

Filed Under: Christmas, Cookies, Desserts Tagged With: , , , , ,

Holiday Cookie Countdown: Snowflake Peppermint Bark

December 16, 2016 Leave a Comment

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Peppermint bark is a staple on every cookie tray I do. It’s so ridiculously easy, tasty and pretty. But this simple twist takes the pretty factor to a whole new level; peppermint bark looks positively bakery-worth when made in silicone molds!

The finished snowflakes pop out so easily once hardened. And they are perfect every time. I found this silicone mold in the Target dollar-section (though it was $3 — don’t you hate when they fool you?) but I’ve seen plenty of them at craft stores and kitchen stores. Amazon also has them.

p.s. You can see I poured mine a little thick in these pics. Don’t do that. Too hard to bite through 🙂

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Holiday Cookie Countdown: Snowflake Peppermint Bark

Holiday Cookie Countdown: Snowflake Peppermint Bark

Ingredients

8 ounces semisweet chocolate, broken into pieces

1 teaspoons canola oil

1/2 teaspoon peppermint extract, divided

8 ounces white almond bark, broken into pieces

8 candy canes, crushed

Instructions

Place the semisweet chocolate and 1 teaspoon of the canola oil in the microwave on high for 30 seconds. Stir and repeat process until melted. Stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the silicone molds, and tilt to coat evenly. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.

Melt almond bark in the microwave according to package directions. Stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened.

To remove, pop each shape out by pushing up from the bottom of the mold. They come out easily, I promise.

The recipe yield truly depends on the size of your mold. This got me 6 medium sized snowflakes. I almost always double the recipe.

http://sugarmamacooks.com/holiday-cookie-countdown-snowflake-peppermint-bark/

Filed Under: Bars, Christmas, Cookies, Desserts, Holidays Tagged With: , , , , , ,

Holiday Cookie Countdown: Death By Chocolate Cookies

December 15, 2016 Leave a Comment

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If you’re looking for a big, fat chocolate cookie that will not flatten during baking and is bursting with flavor from two kinds of chocolate, this is your cookie. It is midnight black, thanks to the Hershey’s Special Dark cocoa — so there’s no mistaking that this cookie is serious about chocolate.

I took these to a teacher cookie exchange last week (where moms provide all the cookies and the teachers get to make goodie packages to take home), and I got the sweetest handwritten note from a teacher saying these were the best she’d ever had.

If you’ve got a serious chocolate lover in your family, these are for you. And let me tell you, these are definitely for me.

p.s. The espresso powder does NOT make these taste like coffee. It just adds depth of flavor. It is critical not to overbake these or they get dry, because of the large amount of flour. They should still be a little glossy/mushy in the centers when you take them out. They firm up as they cool.

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Holiday Cookie Countdown: Death By Chocolate Cookies

Holiday Cookie Countdown: Death By Chocolate Cookies

Ingredients

1 cup unsalted butter, softened

1/2 cup shortening

1 1/2 cup dark brown sugar

1 cup granulated sugar

2 large eggs

4 teaspoons vanilla extract

3 3/4 cups all-purpose flour, spooned and leveled into measuring cup

3/4 cup Hershey's Special Dark Cocoa

2 tablespoons instant espresso powder

2 tablespoons cornstarch

2 teaspoon baking soda

1 teaspoon salt

1 1/2 cup semi-sweet chocolate chips

1 cup dark chocolate chunks

flaky sea salt

Instructions

Using a stand mixer, combine butter, shortening and sugars until light and fluffy, about 2-3 minutes on medium speed. Add eggs and vanilla and mix until well combined.

In a separate bowl, combine flour, cocoa, espresso powder, cornstarch, baking soda, and salt and mix together. Mix dry ingredients slowly into wet ingredients and blend well. Dough will be fairly dry, but should hold together. If it doesn't (if crumbly), stir in water 1 teaspoon at a time until it just holds together. Stir in chocolate chips and dark chocolate chunks.

Scoop dough in to level 1/4 cups and form into a ball. Continue until all dough is balled. Place balls of dough in the freezer for 2 hours or up to 3 months.

Place frozen cookie dough balls onto silpat or parchment lined baking sheet and bake at 375 degrees F for 12-18 min or until set on the edges and slightly glossy in the centers. Err on the side of underbaking these -- they will firm up as they cool. Remove from oven and sprinkle with flaky sea salt if desired. (My kiddos prefer without the sea salt; I prefer with.)

Makes about 24 large cookies.

http://sugarmamacooks.com/holiday-cookie-countdown-death-by-chocolate-cookies/

Filed Under: Christmas, Cookies, Desserts, Holidays Tagged With: , , , , ,

Holiday Cookie Countdown: White Chocolate Peanut Butter Cup Fudge

December 14, 2016 Leave a Comment

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Every cookie platter needs some fudge on it; I love this white chocolate version because it’s so unexpected. And boy is it ever addictive. Of all the cookies I made this year, these were the ones I could NOT stop eating — perhaps because they’re cut into such small pieces so it seems like no big deal to pop a couple hundred in your mouth.

These also make amazing gifts. I found these cute little holiday-themed take out boxes at the craft store and I layered these in with small pieces of wax paper. Perfect for dropping on someone’s doorstep, ringing the bell, and running away! (My kids get great joy out of this!)

p.s. There are three sizes of Reese’s PB cups now — the regular, bite-sized and mini. You want the minis — about the size of a dime. Also, pay close attention to pan size. If you don’t have a 9-inch, go bigger (not smaller). This will overfill an 8-inch pan.

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Holiday Cookie Countdown: White Chocolate Peanut Butter Cup Fudge

Holiday Cookie Countdown: White Chocolate Peanut Butter Cup Fudge

Ingredients

1 jar (18 oz.) creamy peanut butter

1 pkg (24 oz.) white almond bark, chopped

2 cups Reese's Cup minis, chopped

Instructions

Line an 9-inch baking dish with parchment long enough to overhang the dish by several inches on each side.

Place chopped almond bark into a large glass microwave-safe bowl and melt on medium power in microwave oven, about 4 minutes, stirring after every 30 seconds to 1 minute. When almond bark is smooth and creamy, stir in peanut butter until thoroughly combined. (Feel free to microwave the mixture slightly to help the PB soften, if needed.) Spread fudge into the prepared baking dish. Add the Reese's minis to the top and gently press into the fudge.

Refrigerate fudge until set, 1 to 2 hours. Lift fudge out of the pan using the plastic wrap for handles and slice into squares with sharp knife.

http://sugarmamacooks.com/holiday-cookie-countdown-white-chocolate-peanut-butter-cup-fudge/

Filed Under: Bars, Christmas, Cookies, Desserts, Holidays Tagged With: , , , , , , ,

Holiday Cookie Countdown: Red Velvet Biscoff Blossoms

December 13, 2016 Leave a Comment

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Why should cakes hog all the red velvet goodness? I’ve eaten a million red velvet cakes and, until recently, I’d never had a red velvet cookie. The version I had was a peanut butter blossom with a red velvet component (which means there’s some cocoa and red food coloring in it). Something about the peanut butter part didn’t taste right to me (I mean, peanut butter doesn’t go with red, right?) so I changed it up and used Biscoff instead. Because a red holiday cookie should be spiced, don’t you think? The Biscoff spread gives it a speculoos cookie flavor (kind of like a spiced gingerbread) and I kept the cocoa and red coloring to stay true to the red velvet.

And because red velvet stuff often bakes up a little darker red than you’d like, I coated these in beautiful red sanding sugar. They might be the prettiest cookie on your cookie platter this year!

p.s. Make sure scoop level tablespoons of this dough. If the cookies are too big, they don’t look as cute with the Hershey’s Hug in the center. Hershey’s Hugs are the black and white striped ones.

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Holiday Cookie Countdown: Red Velvet Biscoff Blossoms

Holiday Cookie Countdown: Red Velvet Biscoff Blossoms

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup Biscoff spread

1 1/4 cup granulated sugar

1 egg

2 tablespoons milk

2 teaspoons vanilla

1 teaspoon red gel food coloring

3 tablespoons unsweetened cocoa

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 bag Hershey's Hugs, unwrapped

1/4 cup red sanding sugar

Instructions

Beat butter, Biscoff, and sugar in stand mixer for about 2 minutes on medium speed. Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium high and blend until light and fluffy.

In a separate bowl sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined. Chill dough for at least two hours (up to overnight).

Heat oven to 375. Line cookie sheets with silpat liners or parchment.

Shape dough into tablespoon-sized balls. Pour red sanding sugar onto small plate or bowl. Roll dough ball in sanding sugar and place on prepared cookie sheet about 2 inches apart.

Bake for 8 to 10 minutes or until edges start to crackle and centers don't appear wet. Once cookies are done baking, remove from oven and immediately press a Hershey Kiss into the center of each cookie. The cookie should crack around edges.

Allow cookies to cool to room temperature.

Makes 32-36 cookies.

http://sugarmamacooks.com/holiday-cookie-countdown-red-velvet-biscoff-blossoms/

Filed Under: Christmas, Cookies, Desserts, Holidays Tagged With: , , , , ,

Holiday Cookie Countdown: White Chocolate Cranberry Crumb Bars

December 12, 2016 Leave a Comment

Remember those Cranberry Bliss Bars from Starbucks?

These are even better!

I know. It’s kind of a bold claim. But hear me out, folks — these are so jam packed with complementary flavors that a whole party happens in your mouth with each bite. Warm, toasted brown butter flavor in the crust and topping, zingy cranberry, a twist of orange brandy liqueur and velvety white chocolate.

I took these to some new neighbors yesterday and let’s just say we made fast friends. They called and asked for the recipe exactly 10 minutes after I delivered them. 🙂

p.s. They couldn’t be prettier to look at, so don’t hesitate to put these front and center on your cookie tray!

p.p.s. Don’t skip the browning the butter step. It adds so much flavor to the crust and topping!

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Holiday Cookie Countdown: White Chocolate Cranberry Crumb Bars

Holiday Cookie Countdown: White Chocolate Cranberry Crumb Bars

Ingredients

Crust and Topping:

1 cup unsalted butter

2 1/2 cups flour

1/2 cup sugar

3/4 tsp baking powder

1/2 tsp salt

1 large egg, lightly beaten

1 cup white chocolate chips

Filling:

2 1/2 cups fresh cranberries, divided

1/2 cup grated apple

2/3 cup sugar

1/3 cup maple syrup

2 Tbsp brandy

1/8 tsp salt

1 1/2 Tbsp cornstarch

1 1/2 Tbsp water

Instructions

Brown butter in a heavy saucepan over medium heat, stirring constantly until it turns brown and smells aromatic, about 6 minutes. Pour into a glass measuring cup and chill in the freezer until solid, about 45 minutes.

Preheat oven to 350°F and line a 13 x 9-inch baking dish with parchment paper, leaving 2-inch "handles" on each side.

Whisk together flour, sugar, baking powder, and salt in a medium bowl. Dice and sprinkle solidified brown butter over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Fold in egg until combined. Reserve 1 cup of dough for topping; press remaining dough evenly into bottom of prepared baking dish. Bake for 17 to 18 minutes, until crust is lightly golden; cool on a wire rack.

For the filling, combine 2 cups cranberries, grated apple, sugar, maple syrup, brandy, and salt in a heavy saucepan over medium high heat. Bring to a boil, stirring constantly, until cranberries begin to split open. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Whisk cornstarch and water together in a small bowl; stir into cranberry mixture and cook until thickened, about 2 minutes. Remove pan from heat and fold in remaining 1/2 cup cranberries. Spread mixture in an even layer over crust. Crumble reserved topping on top.

Sprinkle with white chocolate chips; bake for 25 to 27 minutes, or until golden and filling is bubbling. Cool completely in baking dish on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.

Adapted from Tutti Dolci.

http://sugarmamacooks.com/holiday-cookie-countdown-white-chocolate-cranberry-crumb-bars/

Filed Under: Bars, Christmas, Desserts, Holidays Tagged With: , , , , , ,

Holiday Cookie Countdown: Vunderbars

December 9, 2016 Leave a Comment

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Prince.

Madonna.

Cher.

Shakira.

Rihanna.

Q: What do these celebrities all have in common?

(Besides the fact they all had/have hair extensions.)

A: They’re so iconic, they only need one name.

So when I first encountered the Vunderbar, I thought Wow, that’s ballsy. This dessert thinks it has one-name status already. I mean even the classic Chocolate Chip Cookie hasn’t aspired to one-name status yet.

So I put the Vunderbar to the test. Was it really worthy of iconic status (not to mention, its chosen name is a variation of Wunderbar which means “wonderful”. Isn’t that like Madonna naming herself Beautiful?)

Oh, wait…

Madonna: Ma·don·na /məˈdänə/ noun
– an idealized virtuous and beautiful woman.

Huh.

Anyhoo, the Vunderbar is indeed Wunderbar. It’s so Wunderbar, in fact, that I ate it for breakfast. So Wunderbar that my dog Lucy licked the parchment paper it came out of. So Wunderbar that my husband put a secret Ziploc baggie of all the scrap pieces I cut off the edges in the freezer and has been sneaking them when he thinks I’m not looking.

When your non-sweets-eating husband freezes the scraps of a recipe, you know this one is a keeper. It’s iconic. It’s worthy of one-name status.

And did I mention there’s no actual baking involved?

Vunderbar. That is all.

p.s. This recipe calls for a 9-inch pan, and these bars will go all the way to the top of the pan. They are tall. If you prefer, you can make these in a 9×13. You’ll just need to double the topping to cover the extra surface area.

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Holiday Cookie Countdown: Vunderbars

Holiday Cookie Countdown: Vunderbars

Ingredients

For the bars:

4 cups chocolate cookie crumbs (I used 2 packages of Nabisco chocolate wafers)

2 1/2 cups confectioners' sugar

2 cups Rice Krispies

1 cup rolled oats

1/2 teaspoon salt

3 1/2 cups creamy peanut butter

3/4 cup unsalted butter

1 cup (6 ounces) dark chocolate

For the topping:

1/3 cup (1.5 ounces) milk chocolate chips

1/3 cup smooth peanut butter

Instructions

Line a 9-inch square pan with parchment paper, leaving about 2 inches on each side to use as "handles" when removing the bars later..

In a large bowl, combine chocolate wafer crumbs, confectioners' sugar, Rice Krispies, oats, and salt. Set aside.

Place peanut butter and butter in a microwave safe bowl. Cook on High until melted (about 2 min) stirring every 30 seconds.

Pour the peanut butter/butter mixture over the chocolate wafer mixture. Stir until well combined. Transfer mixture to prepared pan. Spread evenly.

Place the dark chocolate in the same microwave-safe bowl (no worries if there's still a little PB mixture in there). Heat in microwave at half-power in 30-second increments until chocolate melts when stirred. Pour melted chocolate over bars. Spread evenly. Place bars in refrigerator until chocolate has set.

To make the topping, place milk chocolate chips and peanut butter in a microwave-safe bowl. Heat in microwave at 60% power, stirring every 30 seconds, until mixture is smooth.

Remove the bars from the refrigerator. Spread over chilled bars. Refrigerate for 2 hours or overnight.

Run a knife along the two sides of the pan that aren't lined. Use the overhanging parchment paper to lift the bars out of the pan and onto a cutting board. Use a long, sharp knife to cut into 2"x1" bars.

Makes 12 bars.

Adapted from Bake or Break.

http://sugarmamacooks.com/holiday-cookie-countdown-vunderbars/

Filed Under: Bars, Christmas, Desserts, Holidays Tagged With: , , , , , ,

Holiday Cookie Countdown: Homemade Thin Mints

December 8, 2016 Leave a Comment

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Do you keep fifty six boxes of Girl Scout Thin Mints in the freezer because you’re afraid of running out?

Oh. Maybe that’s just me then.

I have loved Thin Mints since I was eight years old, so when I realized I could make them myself it was life changing. Life changing.

I saved the recipe for this series because these cookies make the sweetest little gift packages and they could not be easier. Three ingredients? Anyone can make these, I tell you.

Package them up in a pretty cello bag with a ribbon tied around the top and you’ll look like Martha Stewart. Without the prison record.

p.s. Nabisco makes chocolate wafers; I buy them at Wal-Mart. And sometimes you can find Oreo thins. Regular Oreos work great too. It’s just a little more time consuming to lick…er, scrape the filling out.

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Holiday Cookie Countdown: Homemade Thin Mints

Holiday Cookie Countdown: Homemade Thin Mints

Ingredients

1 bag chocolate wafers or Oreos (remove cream filling)

16 ounces chocolate almond bark

1 teaspoon mint extract

Instructions

Melt chocolate according to package instructions. Stir in mint extract.

Dip each cookie into the chocolate, one at a time until completely and evenly coated. Set on wax paper until chocolate is set.

http://sugarmamacooks.com/holiday-cookie-countdown-homemade-thin-mints/

Filed Under: Christmas, Cookies, Desserts, Holidays Tagged With: , , , , , ,

Holiday Cookie Countdown: Big, Fat Gingersnaps

December 7, 2016 Leave a Comment

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It’s Day 5, and I’ve got a good one for you! You have to have at least one spice cookie on your cookie platter because, well, this is the season for spices. It’s the holidays, darn it. Time to use up those jars of ginger and cloves you’ve had in your pantry for three years!!!

Now gingersnaps are a very personal thing, I think. Some people like them thin and crispy. If you’re one of those folks, these may not be for you. I like my gingersnaps puffy, tender and bursting with flavor — hence the name BIG, FAT gingersnaps.

These aren’t your grandma’s gingersnaps — these are like tender spice pillows. Crunchy on the outside and soft on the inside. Jam packed with flavor. Nice and sparkly to look at because of all the coarse sugar on the outside. These cookies can proudly stand next to the richest chocolate decadence cookies and hold their own.

Looking for a yummy spice cookie? Make these. You’re taste buds will thank you.

p.s. The orange juice does not give these an orange-y taste, just a hint that adds to depth of flavor.

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Holiday Cookie Countdown: Big, Fat Gingersnaps

Holiday Cookie Countdown: Big, Fat Gingersnaps

Ingredients

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 egg

1 tablespoon orange juice

1/4 cup molasses

coarse sugar for dusting

Instructions

Combine the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Cover and refrigerate for two hours (up to overnight).

Preheat oven to 350 degrees. Shape dough into 1-inch balls, and roll them in coarse sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet. Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 24 cookies

Adapted from allrecipes.

http://sugarmamacooks.com/holiday-cookie-countdown-big-fat-gingersnaps/

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