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Holiday COOKIE Recipes STARRING REAL® BUTTER
Nothing warms a home during the holidays better than a batch of fresh, homemade cookies. It heightens all of the senses. There’s the sound of the mixer whirring. The sight of festively colored sprinkles and icing. The sweet, sweet smell of good things baking. And of course, we can’t forget the taste. To help you create a sensational holiday atmosphere in your home, we’ve collected an all-new selection of holiday cookies. From twists on traditional favorites to unexpected new ideas, you’re sure to find something irresistible. And if you think they look good, just wait until you taste them. By focusing on all-natural ingredients—like REAL® Butter— these recipes offer balanced flavors, addictive textures and that extra something special that’s sure to make them your new favorite.
American Butter Institute / America’s Dairy Farmers
Almond Stocking Cookies MAKES 3 DOZEN COOKIES
1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 egg 1 teaspoon almond extract 2 cups all-purpose flour 1 cup fine almond flour Pinch of salt Corn syrup or piping gel 1/2 cup rainbow nonpareils 1/2 cup white nonpareils
In bowl of electric mixer fitted with paddle attachment, mix butter and sugar until just incorporated. Add egg and almond extract. Mix again on low until combined. In medium bowl, whisk together flour, almond flour and salt. Add flour mixture to butter mixture. Mix on low until dough forms. Roll dough flat between two sheets of parchment paper to about 1/4-inch thickness and chill until ready for use, at least 30 minutes. Preheat oven to 350Â°F. Line two baking sheets with parchment paper. Cut dough into stocking shapes using 3-inch cookie cutter, place each shape on prepared pan. Bake 7 to 10 minutes, or until cookies are lightly golden around edges. Transfer cookies to a wire cooling rack to cool completely. Using a small artistsâ€™ brush, paint corn syrup or piping gel on sock portion of stocking (avoid the cuff). Dip cookie in rainbow nonpareils. Let dry 10 minutes. Repeat with remaining cookies. Use same brush to paint corn syrup onto cuff portion of stocking. Dip in white nonpareils; let dry 10 minutes. Brush over white nonpareils on cuff portion again with more corn syrup and dip a second time. Let stand until completely dry, about 1 hour.
Hot Chocolate Cookies MAKES 2 DOZEN COOKIES
1 cup all-purpose flour 1 tablespoon unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 10 ounces bittersweet chocolate chips, divided 6 tablespoons unsalted butter, softened 1 cup light brown sugar, packed 2 large eggs, room temperature 1 teaspoon vanilla extract 24â€“30 jumbo marshmallows
Preheat oven to 350Â°F. Line two baking sheets with parchment paper, set aside. In medium bowl, sift or whisk together flour, cocoa powder, baking soda and salt; set aside. Melt 3/4 cup chocolate chips over a double boiler or in microwave until fully melted through; set aside to cool. In bowl of stand mixer fitted with paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Stir in eggs, one at a time, mixing well after each addition. Add in cooled melted chocolate and vanilla extract, stir until well combined. Add flour mixture all at once and slowly stir until just combined. Fold in remaining chocolate chips. Cover dough with plastic wrap and refrigerate 30 minutes. Using tablespoon, scoop out dough and place on prepared baking sheets about 2 inches apart. Bake 7 to 8 minutes, leaving cookies slightly under-baked. Remove from oven and immediately place one jumbo marshmallow on top of each cookie. Place pan under broiler on high 1 to 2 minutes to toast marshmallows. Remove and let cool on baking sheets about 5 minutes, then transfer to wire racks to cool completely. Repeat with the remaining cookie dough. Serve warm or let cool and store at room temperature for up to 2 days.
Snickerdoodle White Chocolate Sandwich Cookies MAKES 15 COOKIES
3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 1/3 cups granulated sugar, divided 1/3 cup light or dark brown sugar, lightly packed 2 large eggs 1 teaspoon vanilla extract 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon ground cinnamon
Preheat oven to 375Â°F. Line baking sheet with parchment paper.
Filling: 1/2 cup (1 stick) unsalted butter, room temperature 6 ounces white chocolate, melted 1 cup powdered sugar 1â€“2 tablespoons heavy cream 1 teaspoon vanilla extract
Decoration: 3 ounces white chocolate, melted Sprinkles
In bowl of stand mixer fitted with paddle attachment, or large bowl with hand mixer, beat butter with 1 cup granulated sugar and brown sugar until light and creamy, about 2 minutes on high. Add eggs one at a time, mixing after each, followed by vanilla extract. In separate bowl combine flour, cream of tartar, baking soda and salt. Add flour mixture to butter mixture and mix on low until combined. In small bowl, combine remaining 1/3 cup sugar and cinnamon. Roll cookie dough into rounded tablespoons and roll in cinnamon sugar. Place on prepared sheet pan 3 inches apart. Bake until edges just begin to turn golden, about 8 minutes. Cool on pan 5 minutes, then transfer to wire rack to cool completely.
Filling: In bowl of stand mixer fitted with paddle attachment, or large bowl with hand mixer, beat butter, melted white chocolate, powdered sugar, 1 tablespoon heavy cream, and vanilla extract until smooth. Add more heavy cream if frosting is too thick.
Decoration: Spread about 2 tablespoons frosting on bottom of cooled cookie and place another cookie on top. Drizzle with melted white chocolate and top with sprinkles. Repeat with remaining cookies and filling. Let sit 20 minutes until white chocolate is set.
Almond Chocolate Chip Cookie Bonbons MAKES 2 DOZEN COOKIES
2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon coarse salt 1 cup (2 sticks) unsalted butter, softened 3/4 cup sugar 3/4 cup light brown sugar, lightly packed 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/3 cup whole milk 1 1/2 cups mini chocolate chips 1/2 cup toasted almonds, chopped 1 1/2 cups dark chocolate chips Sprinkles (optional)
In medium bowl, combine flour, baking soda and salt; set aside. In large mixing bowl, cream butter and sugars until light and fluffy, about 5 minutes. Stir in vanilla extract, almond extract and milk. Add flour mixture to butter mixture and stir until just combined. Stir in mini chocolate chips and almonds. Place dough in freezer 30 minutes to set. Remove dough and form round balls using about 1 tablespoon of dough for each. Place dough ball on cookie sheet covered with wax paper. Melt dark chocolate in microwave or a bowl set over simmering water until pourable and smooth. Dip bonbons one at a time into chocolate, making sure to fully coat. Using a fork or long skewer, carefully lift and shake off excess chocolate. Return to baking sheet and garnish with sprinkles if desired. Continue until all bonbons are coated. Place baking sheet in fridge or freezer to let chocolate coating set. Can be kept in fridge for up to 5 days.
Spritz Cookies MAKES 4 DOZEN COOKIES
1 cup (2 sticks) unsalted butter, at room temperature 2/3 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 1/4 cups all-purpose flour 1/2 teaspoon salt Sprinkles or sanding sugar (optional)
Preheat oven to 400Â°F. In bowl of stand mixer fitted with paddle attachment, or large bowl with handheld mixer, beat butter and sugar on high until creamy, about 2 to 3 minutes. Add eggs one at a time, mixing after each. Add vanilla and almond extracts. Add flour and salt and mix on low until combined. Load cookie dough into spritz cookie press and, following manufacturerâ€™s instructions, press dough out onto ungreased cookie sheets about 1 inch apart. Alternately, you can load cookie dough into a large piping bag fitted with a medium star tip. Pipe dough in small 1-inch shapes about 1 inch apart. Bake until dough is set and bottoms just begin to turn brown, about 8 to 10 minutes. Top with sprinkles or sanding sugar immediately, and let cool on pan 5 minutes, then carefully transfer to wire rack to cool completely.
Chile Mocha Shortbread Cutouts MAKES 4 DOZEN COOKIES
1/2 cup (1 stick) unsalted butter 2/3 cup granulated sugar 1 tablespoon vegetable oil 1 teaspoon vanilla extract 1/2 teaspoon salt 1 large egg 1/2 cup unsweetened cocoa powder 1/4 cup cornstarch 2 1/2 teaspoons ground cinnamon 2 teaspoons instant espresso powder 1 1/2 teaspoons ancho chile powder 1/8 teaspoon cayenne pepper 1 1/2â€“2 cups all-purpose flour 4 ounces bittersweet chocolate
Cream butter, sugar, oil, vanilla extract and salt together in bowl of stand mixer fitted with paddle attachment, just until mixture is smooth. Add egg and mix until incorporated.
Additional ancho powder Red decorating sugar
Scrape bottom and sides of bowl with spatula, then add cocoa powder, cornstarch, spices and 1 1/2 cups flour. Continue adding flour until dough gathers into ball and pulls away from sides of bowl cleanly. (You may not need all of the flour.) Preheat oven to 375Â°F. Roll dough out to thickness of 3/8 inch, between two sheets of parchment paper. Cut shapes using a 2 1/2-inch fluted heart cookie cutter (or other desired shape). Transfer unbaked cookies to parchment-lined baking sheets, and bake 8 to 10 minutes, or until cookies are set around edges but still tender towards center. Cool cookies completely. Place chocolate in small bowl and melt in microwave. Dip cooled cookies in melted chocolate and garnish with a pinch of ancho powder and red decorating sugar (optional).
Hazelnut Eggnog Biscotti MAKES 3 DOZEN COOKIES
2 1/4 cups all-purpose flour 3/4 cups granulated sugar 2 teaspoons baking powder 1 teaspoon salt 3/4 teaspoons freshly ground nutmeg 1/4 teaspoon ground cinnamon 6 tablespoons unsalted butter, softened 3 large eggs, room temperature 1 teaspoon dark rum 1 cup hazelnuts, chopped
Preheat oven to 325°F. Line baking sheet with parchment paper, set aside.
Glaze: 1 cup confectioners’ sugar 1/2 teaspoon dark rum 1–2 tablespoons whole milk
In large bowl of stand mixer fitted with paddle attachment, combine flour, sugar, baking powder, salt, nutmeg and cinnamon until evenly mixed together. Add butter and beat on low speed until mixture resembles coarse crumbs. Increase speed to medium and add eggs, one at a time, mixing well after each addition. Stir in rum and hazelnuts and beat until well combined. Turn dough out onto lightly floured work surface, and knead by hand until dough comes together. Divide in half and shape each half into 14-inch logs. Place logs about 3-inches apart on prepared baking sheet and then flatten out to about 2-inches wide. Bake until set, and very lightly golden brown around edges, about 20 to 25 minutes. Remove from oven and let cool on rack 10 minutes. Reduce oven temperature to 275°F. Transfer dough logs to cutting board and slice at an angle into 3/4-inch thick slices. Return slices to baking sheet, in single layer, cut side down. Bake 13 minutes, flip over, and return to oven to bake 12 to 13 minutes more or until lightly golden brown. Remove from oven and let cool completely.
Glaze: In small bowl, whisk together powdered sugar, rum and enough milk until desired consistency is reached. Drizzle glaze over cooled biscotti and let set before serving. Can be kept in airtight container at room temperature for up to 3 days.
White Chocolate Gingerbread Cookies MAKES 3 DOZEN COOKIES
3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon freshly ground nutmeg 1/2 teaspoon allspice 1/2 teaspoon cloves 1/2 teaspoon salt 1/4 teaspoon freshly cracked black pepper 3/4 cup (1 1/2 sticks) unsalted butter, softened 1/2 cup light brown sugar, packed 1 large egg 2/3 cup unsulfured molasses 2 teaspoons lemon zest 1 teaspoon dark rum or vanilla extract 1 1/2 cups white chocolate chips Sprinkles (optional)
In large bowl, sift or stir together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, cloves, salt and pepper until evenly combined. In bowl of mixer, cream together butter and sugar until light and fluffy, about 5 minutes. Add egg, molasses, lemon zest and rum and stir until evenly combined. Stir in flour mixture and mix until just incorporated. Divide dough in two and form into disc. Wrap each in plastic wrap and place in fridge for at least 3 hours, or overnight. Preheat oven to 350Â°F and line 2 baking sheets with parchment paper, set aside. On lightly floured work surface, roll out dough one disc at a time into large circle about 1/2-inch thick. Cut out 3-inch circles and place on prepared baking sheets. Bake until edges are light golden brown, about 10 to 12 minutes. Let cool on baking sheets for about 5 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough until all cookies have been baked. Once cookies have cooled completely, melt chocolate chips in microwave or in a bowl set over simmering water. Dip cookies halfway in melted chocolate, return to baking sheet and garnish with sprinkles, if desired. Let chocolate set completely before serving. Cookies will keep for up to 4 days in refrigerator.
Maple Rum Pecan Icebox Cookies MAKES 3 DOZEN COOKIES
1 cup butter, room temperature 1/2 cup sugar 3 1/2 tablespoons maple syrup 1 egg yolk 1/2 teaspoon vanilla extract 3/4 teaspoon rum extract 2 cups flour 1 1/2 cups finely chopped pecans, divided 1 1/2 cups white chocolate chips
Beat butter and sugar together until creamy. Add maple syrup, egg yolk and extracts. Add flour 1/2 cup at a time, then stir in 1 1/4 cup pecans (reserving 1/4 cup for topping). Divide dough into two balls, then roll each one into logs between 1 and 2 inches in diameter, depending on how large you want the cookies. Wrap each log in plastic wrap and refrigerate until firm (about 1 hour). Preheat oven to 350Â°F. Take dough logs out of fridge and cut each one into 1/2-inch thick circles. Place circles onto buttered cookie sheets and bake 18 minutes, or until golden brown. Once cookies have cooled completely, melt white chocolate in microwave or double boiler. Dip cooled cookies halfway in melted chocolate, return to baking sheet and garnish with remaining chopped pecans. Let chocolate set fully before serving.
Gingerbread Almond Latte Shortbread MAKES 2 DOZEN COOKIES
1 1/2 cups (3 sticks) unsalted butter, room temperature 1 cup granulated sugar 2 1/2 cups all-purpose flour, sifted 1 cup almond flour, sifted 1 tablespoon espresso powder 2 teaspoons ginger 1/2 teaspoon salt 1/3 cup sliced almonds 1 cup white chocolate chips
Preheat oven to 350Â°F. In large mixer with paddle attachment, blend room temperature butter, then slowly add sugar and beat mixture until light and fluffy. In separate large bowl, whisk all-purpose flour and almond flour together. Mix in espresso, ginger and salt into flour mixture. Slowly add dry ingredients to butter mixture until it comes together and forms a loose dough ball mixture. Wrap dough in plastic wrap and chill for at least 30 minutes. Roll out chilled dough on floured surface until 3/8-inch thick. Cut out cookies in desired shapes. Place cookies on parchment-lined cookie sheet and bake 10 to 12 minutes or until just lightly browned around the edges. Cool on pan for 1 minute before transferring to cooling rack for 30 minutes before decorating. In small skillet, toast almonds over medium heat until lightly browned. Set aside to cool. In microwave-safe bowl, heat white chocolate for 30 seconds. Stir chocolate and heat for another 10 seconds or more if needed, until melted. Drizzle chocolate over cooled cookies, then sprinkle with toasted almonds while chocolate is still wet. Allow chocolate to set completely before serving.
Rocky Road Cookie Cups MAKES 3 DOZEN COOKIES
1 cup (2 sticks) butter, room temperature 1/2 cup sugar 1 egg 1/2 teaspoon vanilla extract 2 cups flour 1/2 cup dark cocoa powder 2/3 cup cherry preserves 1 cup dark chocolate chips 1/2 cup smoked almonds, finely chopped 1 cup mini marshmallows
In large bowl, using electric mixer, beat butter until light and fluffy. Add sugar; beat until combined. Add egg and vanilla extract; beat until combined. Stir in flour and cocoa powder. Divide dough in half; cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 350Â°F. Using cookie scoop, scoop dough into small portions and place in mini muffin pan, dividing equally. Press each onto bottom and up sides of each mini muffin cup. Bake 8 to 10 minutes or until set. Using back of measuring teaspoon, make an indentation in center of each cookie to make a cup. Drop a rounded 1/2 teaspoon cherry preserves in cookie center bottom; top with chocolate chips, almonds and marshmallows. Return to oven; bake 3 to 5 minutes or until marshmallows are lightly toasted. Leave in pan and cool to room temperature; using sharp knife to loosen sides, carefully remove from pan.
3D Sugar COOKIE Trees
Let your holiday cookies off the plate this year and bake them into beautiful and delicious decorations! Heather, the cookie and cake-decorating genius behind the blog Sprinkle Bakes, shares a unique new way to dress up the holiday table with these 3D Sugar Cookie Trees. They might look difficult at first, but once your sugar cookie dough is colored and ready, itâ€™s just six easy steps to a marbled cookie tree. Add some simple sugar pearls and a dusting of powdered sugar for a winter wonderland that might be even more exciting than the one outside your door.
3D Sugar Cookie Trees MAKES 1 8-INCH COOKIE TREE & 2 DOZEN 3-INCH COOKIES
Ingredients: 1 cup (2 sticks) unsalted butter, softened 1 cup plus 2 tablespoons granulated sugar 1 egg 1 teaspoon vanilla extract 3 cups all-purpose flour Pinch of salt
Green gel food coloring Corn syrup 2 ounces white almond bark, melted Silver dragees or sugar pearls Powdered sugar for dusting
Directions: In bowl of electric mixer fitted with paddle attachment, mix butter and sugar together until just incorporated. Do not over mix. Add egg and vanilla extract. Mix on low speed, scraping sides of bowl as needed. In medium bowl, whisk together flour and salt. Add flour to butter mixture. Mix on low speed until dough forms and clumps around paddle. If dough does not come together and is crumbly, add ice cold water 1 tablespoon at a time until dough clumps. Remove half of dough from bowl and set aside. Add green gel food coloring a little at a time to dough in mixing bowl until a consistent green color is achieved. Add additional flour 1 tablespoon at a time if dough becomes sticky.
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Roll each piece of dough flat between two sheets of parchment paper. Remove top piece of parchment from each and press two pieces of dough together. Cut stacked dough into strips and knead each strip together so that the pieces are slightly marbled. Place pieces on sheet of parchment paper and cover with another sheet. Roll flat to about 1/4-inch thick with rolling pin. Chill dough at least 30 minutes before cutting into shapes.
Preheat oven to 350°F. Line two baking sheets with parchment paper. Use large (about 8-inch) tree-shaped cookie cutter to cut 3 shapes. Use knife to cut bottoms of trees flat (remove ‘tree trunk’ if applicable). Remaining dough can be used to cut smaller shapes.
Bake 15 to 20 minutes for 8-inch shapes and 10 to 12 minutes for 5-inch shapes. Cookies should be lightly golden around edges. Let cookies cool on sheets 5 minutes. While still hot, cut two trees in half down center. Transfer to wire cooling rack to cool completely.
Use fine-tipped artists’ brush to place dots of corn syrup on trees. Place dragees on top of dots and let stand until firmly set, about 1 hour. Transfer melted almond bark to piping bag and pipe line down center of whole tree. Press two cut tree pieces, angled into candy. Let stand until dry, about 10 minutes. Repeat process with opposite side of tree.
Place cookie tree on cake board or serving platter. Dust lightly with powdered sugar.
For even more delicious holiday cookie recipes, visit GoBoldWithButter.com.
A collection of festive holiday cookie recipes starring REAL Butter.