National Cookie Day has arrived just in time to celebrate the season of holiday baking. At Garnet Hill, we’re lucky to work with several talented home bakers and to have enjoyed their goodies during coffee breaks and cookie swaps.
So we thought, how better to mark a day that honors the crispy confection than to ask our resident experts to share a favorite recipe or two?
Festive Cookies by Moira
There’s nothing like baking a batch of cookies, simple or fancy, to get you in the holiday spirit!
- 1 ⅓ cup firmly packed light brown sugar
- ½ cup vegetable oil
- ¼ cup low fat sour cream or plain yogurt
- 1 egg
- 1 tsp vanilla
- 1 ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp instant espresso or coffee granules
- 1 tsp baking soda
- ¼ tsp salt
- ⅛ tsp ground black pepper
- ½ cup powdered sugar
Makes 6 dozen cookies.
- Beat brown sugar and oil in medium bowl with electric mixer. Mix in sour cream, egg and vanilla. Set aside.
- Mix flour, cocoa, espresso, baking soda, salt, pepper in another bowl.
- Add flour mixture to brown sugar mixture, mix well. Refrigerate dough until firm 3-4 hours.
- Preheat oven to 350°F. Pour powdered sugar into shallow bowl. Set aside. Cut dough into 1-inch pieces, roll into balls. Roll balls in powdered sugar.
- Bake on ungreased cookie sheets 10 to 12 minutes or until tops of cookies are firm to the touch. Do not overbake. Cool on wire racks.
Candy Cane Cookies
- 1 cup sugar
- ⅔ cup softened butter
- 2 eggs
- 2 tsp vanilla
- 1 tsp almond extract
- 3 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp red food coloring
Makes 32 cookies.
- Beat sugar and butter in large bowl using electric mixer at medium speed until creamy. Beat in eggs, vanilla, and almond extracts. Mix flour and baking powder. Stir into butter mixture.
- Divide dough in half. Tint one half with red food coloring. Wrap each half and refrigerate at least 2 hours.
- Divide each half into 32 pieces. Roll each piece into a 5-inch rope. Twist 1 red and 1 white rope together and bend one end to form candy cane shape. Place on ungreased cookie sheet.
- Bake in preheated oven at 350*F for 8-10 minutes or until just set and lightly golden. Remove from sheet and cool on wire racks.
Simply Sweet Cookies by Jenn
“Simple yet tasty. This is the no mess way to do sugar cookies with a twist. The toffee bits add a little magic” A crisp, but chewy, butter cookie studded with toffee pieces.
Butter Toffee Cookies
- 1 cup sugar
- ¾ cup softened butter
- 1 egg
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup English or almond toffee bits
- Heat oven to 350°.
- Combine sugar, butter, egg and vanilla in large bowl.
- Beat with mixer or stir with spoon until creamy.
- Add flower baking powder and baking soda.
- Stir in toffee bits.
- Shape dough into 1-inch balls. Roll in sugar and place on cookie sheet 2 inches apart. Flatten each ball with bottom of a glass to 1 ½ inch circles. If glass sticks, dip glass in sugar.
- Bake for 9-11 minutes or until edges are just lightly browned.
Chocolate Chewy Cookies
“This is a no bake, gluten free, quick and easy favorite. These are really like a fudgy candy disguised as a cookie!”
- 1 stick of butter or margarine (or butter flavored shortening)
- 2 cups of sugar
- ½ cup of cocoa powder
- ½ cup of milk
- 1 cup of peanut butter
- 3 cups of oats
- 1 tsp vanilla
- Combine butter/margarine, sugar, cocoa, milk in pan on stovetop and bring to a boil for 2-3 mins.
- Remove from heat and add rest of the ingredients.
- Use spoon to drop onto waxed paper then refrigerate for at least 1 hour. Once cooled, they don’t need to be refrigerated.
Treasured Family Cookies by Linnea
My family makes our own pepparkakor for each holiday season, especially on Saint Lucia Day. My grandfather brought this recipe from Sweden and it has become a much loved family recipe. It’s a nice crisp and light cookie, perfect for an afternoon coffee or “fika”. I loved using our gnomes and striped table linens, as they look like they belong in my family’s home in Sweden.
- ¾ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp ground cardamom
- 1 cup butter
- 1 cup white sugar
- ½ cup brown sugar, packed
- 1 egg, beaten
- 2 tbsp dark corn syrup
- Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
- Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
- Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.