It’s my favorite time of the year again. I’m all about ways to bring joy and kindness to those around you with simple, yet powerful gifts. And so I wanted to elaborate on that theme even more this year and specifically focus on another homemade gift…holiday cookies!
Therese, at Three75, and she created these beauties to share with you all. Bring joy to your family and friends this year with the most wonderful (and delicious) cookies.
Our Family Cookie Recipes
In addition to sharing these sensational creations, we also wanted to share our favorite family holiday cookie recipes with you all.
Raspberry Thumbprint Cookie has been a staple made by my Aunt Sue every year during the holidays. The sweet, jelly-filled shortbread cookies are the perfect compliment to your evening cup of coffee.
Snickerdoodles are a classic cookie, maybe not originally known as a holiday cookie, but paired with a glass of milk, how can Santa say no? 🙂 Plus, they are so easy to make, even the worst chefs can throw these together and they’ll turn out amazing.
Raspberry Thumbprint Cookie
Yield: 42 cookies
Prep Time: 45 min | Cook Time: 12-15 minutes | Total Time: 2 hours 40 minutes
COOKIE INGREDIENTS:
- 1 cup Land O Lakes Butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam (you could also use strawberry/blueberry preserves, or apricot jam)
GLAZE INGREDIENTS:
- 1 cup powdered sugar
- 2-3 teaspoons water
- 1.5 teaspoons almond extract
DIRECTIONS:
- Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
- Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with the back of a 1/4 teaspoon (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam (stir first).
- Freeze for 3-4 hours.
- Heat oven to 350°F.
- Bake 12-15 minutes or until edges are very lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
- In a small bowl, store together powdered sugar and almond extract for glaze. Gradually stir in enough water for a thing glaze. Drizzle over cooled cookies.
STORAGE DIRECTIONS: Store in an airtight container up to 1 week or freeze up to 3 months.
The Best Classic Snickerdoodles
Yield: 24-30 cookies
Prep Time: 45 min | Cook Time: 10 minutes | Total Time: 55 minutes
COOKIE INGREDIENTS:
- 1.5 cup granulated sugar
- 2.5 cup all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 8 tablespoons shortening
- 2 eggs
ROLLING INGREDIENTS:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
DIRECTIONS:
- In a small shallow bowl, combine the 1/3 cup sugar and cinnamon for rolling the cookies. Set aside.
- Using an electric mixer, beat together butter, shortening, and the 1 1/2 cups sugar on medium speed until fluffy, about 3 minutes. Add eggs one at a time, beating about 30 seconds after each addition.
- In a separate bowl, combine flour, cream of tartar, baking soda, and salt. Reduce mixer speed to low and slowly add flour mixture to the butter mixture. Mix about 30 seconds until just combined.
- For each cookie, roll 2 tablespoons dough into a ball. Roll in cinnamon sugar to coat completely, and place on a cookie baking sheet. Repeat with remaining dough, placing 2 inches apart on the baking sheet.
- Bake at 375℉ until edges are set and just beginning to brown but middles are still puffy and soft, about 10 minutes.
- Let cookies cool on the baking sheet for 5 minutes. Use a spatula to transfer cookies to a wire cooling rack and let cool completely.
