December 4th is National Cookie Day! Here are some of our favorite holiday cookie recipes courtesy of Festival Foods.
M&M Holiday Cookie Bars
Ingredients
1 cup graham cracker crumbs¼ cup melted butter
1 cup condensed milk
¼ cup peanut butter
1 ¼ cup Peanut M&M’S
Directions
- Preheat oven to 350°F. Place parchment paper in an 8×8-inch baking pan.
- Mix graham cracker crumbs and melted butter in a bowl. Spread mixture evenly into prepared pan.
- Pour condensed milk on top of mixture and spread evenly.
- Place peanut butter using even dollops on top of mixture.
- Spread Peanut M&Ms, crushed pretzels, chocolate chips, and toffee bits across top of mixture.
Bake for 25 to 30 minutes. Cut into even pieces and enjoy!
Double Chocolate Candy Cane Coffee Cookies
Ingredients
3 Tbsp. Door County Candy Cane Coffee
½ cup boiling water
½ cup shortening
¾ cup butter, room temperature and divided
1 ½ cups sugar
2 large eggs
1 ½ tsp. vanilla extract
¾ tsp. peppermint extract, divided
2 ½ cups all-purpose flour
1 cup + 4 tsp. cocoa powder
1 tsp. baking soda
½ tsp. salt
1 ½ cups dark chocolate chunks
1 cup roasted, salted pistachios
1 ¼ cup powdered sugar
3 Tbsp. milk
Crushed candy canes or sprinkles for garnish, optional
Directions
- Combine coffee and boiling water in a large bowl. Steep for 10 minutes and strain; set aside to cool.
- Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat together shortening and ½ cup butter until smooth. Add sugar and beat until light and fluffy. Add in eggs, 2 Tbsp. brewed coffee, vanilla extract and ½ tsp. peppermint extract and beat together.
- In a separate bowl, stir together flour, ¾ cup cocoa powder, baking soda and salt. Using a stand mixer or by hand, gradually add dry ingredients to wet ingredients and stir to combine. Stir in chocolate chunks and pistachios.
- Drop by ¼ cup portions onto prepared baking sheet. Wet fingers with water and press down lightly on the tops of the cookies. Bake for 10-12 minutes until edges are set. Let cool on baking sheet for 5 minutes and then transfer to wire rack to cool completely.
- To prepare the frosting, place remaining 4 Tbsp. butter in mixing bowl and beat until soft and smooth. Add in remaining ⅓ cup cocoa powder, coffee and powdered sugar, mixing well after each addition. Gradually add in milk until desired consistency is reached.
Frost cooled cookies and garnish with crushed candy canes or sprinkles, if desired.
Chocolate Thumbprint Cookies
Ingredients
⅔ cup unsalted butter, softened
Directions
- Preheat oven to 375°F. Line two cookie sheets with parchment paper and set aside.
- In a large mixing bowl, beat butter on medium-high speed for 30 seconds or until smooth. Add sugar, cocoa powder, baking soda and salt. Beat until well combined, scraping down the sides of the bowl occasionally. Beat in egg and vanilla until combined. Slowly mix in flour.
- Roll dough into 1-inch balls; roll in sprinkles to coat, if desired. Place balls 2 inches apart on prepared cookie sheets. Use your thumb to make an indentation in the center of each cookie.
Bake cookies in preheated oven for 7-8 minutes, or until edges are firm. Transfer cookies to a cooling rack and immediately press a chocolate kiss into the center of each cookie.
Holiday Sugar Cookie Blossoms
Ingredients
1 (17.5 oz.) pkg. sugar cookie mix
Flour, per cookie mix instructions
Butter, per cookie mix instructions
Eggs, per cookie mix instructions
36 Hershey’s Kisses Sugar Cookie Candies
Sprinkles or colored decorator’s sugar for garnish, optional
Directions
- Preheat oven to 375°F.
- Prepare cookie dough mix according to package directions for cutout cookies. Divide dough into 36 equal portions, about 1-inch balls. Roll in sprinkles or decorator’s sugar, if desired.
- Place balls about 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until cookie edges are set.
- Let cool on cookie sheets for 2 minutes; press a Hershey’s Kiss into the center of each cookie. Remove cookies to a wire rack and cool completely.
