Expected to bring something sweet to the table for a holiday dinner with the fam? No worries. MOVE’s got you covered with these warm and cozy holiday cookie recipes. These recipes are fairly simple, and delicious! A quick Walmart run should get you all the ingredients you need. All you need to do is put on some good tunes and get baking.
**Soft & Chewy Cranberry White Chocolate Chip Cookies**
Check out this rad cookie recipe. A swirl of chocolate and cranberry flavors take a twist on a simple sugar cookie. This is an easy and simple cookie to make and is sure to be a hit for your family and friends this holiday season.
Ingredients
– 3/4 cup unsalted butter (at room temperature)
– 1/2 cup brown sugar
– 1/2 cup white sugar
– 1 tablespoon vanilla extract
– 1 egg
– 2 cups all-purpose flour
– 2 teaspoons cornstarch
– 1 teaspoon baking soda
– A pinch of salt
– 1 cup dried cranberries
– 1 cup white chocolate chips
Instructions
1. Beat together butter, brown sugar and white sugar with an electric mixer. Combine the vanilla and egg. Next, beat in the flour, cornstarch, baking soda and pinch of salt until you see a soft dough forming. Add the cranberries and white chocolate chips by hand.
2. Refrigerate the dough for at least an hour or chill overnight. You want to make sure the dough has chilled in order to produce a nice, soft and chewy cookie.
3. Preheat your oven to 350 degrees Fahrenheit. Spray two baking sheets with cooking spray. Make tablespoon-sized balls out of the dough and place the cookies 1-2 inches apart on the baking sheet.
4. Leave the cookies in the oven for 8-10 minutes, making sure to rate the sheet to ensure even baking. Let the cookies sit for at least 10 minutes to cool.
For more information, check out [The Domestic Rebels’ website.]http://thedomesticrebel.com/2014/12/10/the-best-soft-chewy-cranberry-white-chocolate-chip-cookies/
**Peppermint Crunch Dark Chocolate Cake Mix Cookies**
If you want an easy-peasy, four-ingredient recipe to impress your friends and family, put a minty spin on a delicious dark chocolate cookie. Perfect for the cool air outdoors, this cookie is a super simple recipe to conquer and tastes similar to Thin Mints Girl Scouts Cookies.
Ingredients
– 1 box Betty Crocker Dark Chocolate Cake Mix (15.25 ounces)
– 1 bag Andes Peppermint Crunch Baking Chips (10 ounces)
– 1/2 cup canola or vegetable oil
– 2 eggs
Instructions
1. Preheat oven to 350 degrees.
2. Combine cake mix, eggs and oil in large mixing bowl and beat well.
3. Stir in Peppermint Crunch Baking Chips.
4. Chill dough in refrigerator for one hour.
5. Drop onto ungreased nonstick cookie sheet in rounded balls.
6. Bake for about 7–9 minutes or until done.
Check out The Frugal Girls’ website for more information and more recipes.
**Hot Cocoa Cookies with Marshmallows**
Just like a traditional cup of hot chocolate, These cookies will warm you up. Check out this interesting cookie recipe.
Ingredients
– 1/2 cup butter
– 12-ounce bag of semisweet chocolate chips
– 1 1/4 cups light brown sugar
– 3 large eggs
– 2 teaspoons vanilla extract
– 1/4 cup unsweetened cocoa powder
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 8 ounces semisweet baking chocolate, cut into 1-inch pieces
– 16 large marshmallows, cut in half
Instructions
1. Melt the butter and all the semisweet chocolate chips in a saucepan at medium heat. Stir until melted. Remove from heat and wait five minutes to cool.
2. In a large bowl, combine the brown sugar, eggs and vanilla. With an electric mixer, mix in the cooled chocolate mixture.
3. Add the cocoa powder, flour, baking powder and salt. After mixing until combined, cover bowl with saran wrap and refrigerate for two hours or more.
4. Preheat oven to 325 degrees. Scoop the cookie dough at about a tablespoon each and place them onto the cookie sheets lined with parchment paper. Make sure to leave 2 inches of space between each cookie.
5. Bake cookies for 12 minutes. Take out the sheets and place one piece of chocolate on the center top of each cookie, and then top each chocolate with one half marshmallow. Place cookies back in oven and bake another four minutes.
6. Let the cookies cool for at least five minutes before moving them to a cooling rack.
Check out stepable.com for more information and cookie ideas.
http://stepable.com/recipes/590/hot-cocoa-cookies-with-marshmallows
**Red Velvet Cookies**
A classic, scrumptious treat for any occasion, but during the winter, this cookie packs a punch in holiday spirit. Check out this easy red velvet cookie recipe.
Ingredients
– 1 cup powdered sugar
– 1 teaspoon cornstarch
– 6 tablespoons unsalted butter, melted and cooled
– 1 box red velvet cake mix
– 2 large eggs, beaten
–
Directions
1. Preheat oven to 375 degrees.
2. Mix together powdered sugar and cornstarch with a fork or small whisk in a shallow bowl, and set aside for later.
3. Combine butter, eggs and red velvet cake mix using a spoon. After that, roll the dough into balls about one inch in diameter. Roll balls in the powdered sugar mixture you made earlier and set them onto a baking sheet.
4. Bake for 10-11 minutes. Let the cookies cool for about one to two minutes.
For more recipes, check out www.rachelcooks.com. http://www.rachelcooks.com/2014/02/02/easy-red-velvet-cookies/
**Soft and Chewy Brown Butter Gingersnaps**
These cinnamon-y cookies are a favorite at family gatherings. If you’re looking for a holiday cookie recipe to snatch everyone’s attention, you’ve found the right cookie.
Ingredients
– 2 2/3 cup all purpose flour
– 2 1/4 teaspoons ground ginger
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 sticks unsalted butter, browned and brought back to room temperature
– 1 cup granulated sugar
– 1/3 light brown sugar, packed
– 2 large eggs, at room temperature
– 1/4 cup molasses (mild, not blackstrap)
– 1/2 teaspoon orange zest
Instructions
1. In a large bowl, mix the flour, ginger, cinnamon, cloves, baking soda and salt with a whisk; set aside.
2. Place butter in a small saute pan over medium-low heat and cook, stirring frequently until the butter has completely melted and taken on a light brown shade. Remove the pan from heat right away once you smell a nutty scent (brown butter can go from good to burnt in seconds). Put all of the butter into a bowl and slightly chill the butter in a refrigerator. Once cooled down a bit, allow the butter to come back to room temperature.
3. Once the butter is ready, add butter and sugars to the body of a stand mixer fitted with the paddle attachment; beat on medium-speed until light and fluffy for about two minutes. One at a time, beat in the eggs, and add the molasses and orange zest. Turn the mixer speed to low and slowly add dry ingredients. Cover bowl with plastic wrap and chill in refrigerator for at least one hour (or up to one day).
4. Preheat oven to 350 degrees 30 minutes before you start baking. Line two large baking sheets with parchment paper.
5. Roll the dough into one-inch balls and space them two inches apart. Lightly press down on the center of each cookie and sprinkle each top with about 1/4 teaspoon extra sugar. Bake, one sheet at a time for 9-10 minutes or until puffed and lightly golden.
6. Allow cookies to cool for five minutes before transferring them to a wire rack.
_Check out more recipes from Baker by Nature at bakerbynature.com_
