That’s why we wanted to share five cookie recipes with you that our employees always bake this time of year! These recipes will be a hit at your next cookie exchange or or as a gift for the host of your next holiday party!
1. Chocolate Pixies
This recipe is from is Beth, our Director of Supply Chain Planning. It was her grandma’s recipe for a twist on chocolate powdered sugar cookies that look festive!
- 2 cups of flour
- 2 tsp of baking powder
- 1/2 tsp of salt
- 1/4 cup butter
- 4 squares of (4oz) chocolate
- 2 cups of sugar
- 4 eggs
- Confectioners sugar
Sift together in a mixing bowl
2 cups sifted flour
2 tsp baking powder
½ tsp salt
Melt over low heat:
¼ cup butter
4 squares (4 oz) chocolate
Remove from heat, cool slightly.
Blend in 2 cups sugar, 4 eggs one at a time. Beat for 1 minute.
Add flour, mix thoroughly.
Shape into balls using 1 tablespoon of dough for each.
Roll in confectioner’s sugar.
Place on greased baking sheets. Bake at low heat, 300 degrees, for 18-20 mins.
*Optional variation – frost with chocolate frosting*
2. Pecan Fingers
Jon, our CMO, shared his dad’s favorite Christmas cookie recipe. From the time he was a boy in the 1960’s, Jon’s mom would make these every holiday season. They’re not overly sweet, but are surprisingly addictive. Coffee was on morning ‘til night at his house, and a plate of these cookies was always at hand during the holidays as the perfect complement.
- 4 cups of flour
- 2 cups chopped pecans
- 24 tbsp (3 sticks) butter, softened
- 2 tsp vanilla extract
- 2 tbsp water
- 1 cup powdered sugar, plus extra to sift over cookies
- Pinch of salt
Preheat oven to 375 degrees
Blend all ingredients (except extra powdered sugar for sifting) until smooth
Form 2” crescent-shaped “fingers” and place on cookie sheet
Bake until lightly browned
Sift powdered sugar over cookies while still warm
Try to save some until tomorrow
3. Ginger Snaps
This recipe is Matt’s favorite holiday cookie. He’s our Quality Manager who you may have met in this blog post. Matt’s been making this cookie every year since he went to culinary school.
- 9 1/2 ounces of all-purpose flour
- 1 1/2 tsp baking soda
- 1 tbsp ground ginger
- 1/2 tsp cardamom
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
- 7 ounces dark brown sugar
- 5 ounces unsalted butter, at room temperature
- 3 ounces molasses, by weight
- 1 large egg, at room temperature
- 2 tsp fresh ginger, finely grated
- 4 ounces candied ginger, finely chopped
Heat the oven to 350 degrees F.
Whisk together the flour, baking soda, ground ginger, cardamom, cloves and salt in a medium mixing bowl.
Cream the brown sugar and butter in a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium speed for 1 minute. Add the candied ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.
Using a 2-teaspoon-sized scoop, drop the dough onto a half sheet pan lined with parchment paper, approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for crisper cookies, rotating the pan halfway through baking.
Remove from the oven and leave the cookies on the sheet pan for 30 seconds before transferring to a cooling rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and, once frozen, transfer to a zip-top bag to store. Bake directly from the freezer.
4. Candy Cane Cookies
Morgan is our Marketing Manager who you may remember meeting in this blog post. This is one of her favorite recipes to make this time of year. In fact, just last year she took a vacation day to bake these cookies with her mom! Although these cookies are hard to make picture worthy, they sure are delicious!
- 1/2 cup of butter or margarine, softened
- 1/2 cup shortening
- 1 cup confectioners’ sugar
- 1 egg
- 1 1/2 tsp almond extract
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp red food color
- 1/2 cup crushed peppermint candy
- 1/2 cup granulated sugar
Heat oven to 375 degrees F. Mix thoroughly butter, shortening, confectioners’’ sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half.
Shape 1 tsp dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane.
Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet. Makes about 4 dozen cookies.
5. Chocolate Peanut Butter No-Bake Cookies
This recipe is from Emily, our Marketing Project Manager. It’s her favorite and easiest (no bake!) cookie to make during the holiday season, thanks to her grandma. It also combines two of the yummiest flavors ever – peanut butter & chocolate!
- 2 cups sugar
- 1/2 cup milk
- 3-6 tbsp cocoa powder (more is always better!)
- 1/2 cup butter
- 3 cups quick-cooking oatmeal (not instant)
- 1/2 cup peanut butter
- 2 tsp vanilla
- 1/2 cup nuts or coconut
Put sugar, milk, cocoa powder and butter in a saucepan and bring to a boil. Cook for 1 minute. Remove from heat, and quickly add oatmeal, peanut butter, vanilla and nuts or coconut. Stir well. Drop by teaspoonful onto waxed paper. Let set for about 30 minutes.
If you’re a chunky peanut butter family, you can skip the nuts!
We’re drooling over here and can’t wait to get home and get baking!