There is nothing better than cookies to bring smiles to faces and warmth to hearts during the holidays. Spoil your friends and family with the rich, creamy texture and irresistible flavor that only come from baking with REAL® Butter. We’ve compiled a collection of our favorite cookie recipes to inspire holiday cheer. Whether it’s a twist on a classic or a festive new idea, you’re sure to find something tasty. For even more delicious holiday cookie recipes, visit us at goboldwithbutter.com.
Happy Holidays!
Mulled Cider & Oatmeal Cutouts SERVINGS: 30 Cookies
INGREDIENTS Cookies:
DIRECTIONS Cookies:
2 1/2 cups all-purpose flour 1/2 cup quick cooking oats 1 tablespoon grated orange peel 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon ground allspice 1/2 teaspoon cloves 1 cup (2 sticks) REALÂŽ Butter, softened 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 teaspoon kosher salt
Preheat oven to 375ËšF.
Glaze: 3 1/2 3 1 1/2
cups powdered sugar cup apple juice teaspoons ground cinnamon cups pecans, finely chopped
Stir together flour, oats, orange peel, 2 teaspoons cinnamon, baking powder, allspice and cloves. Set aside. In the bowl of a stand mixer with paddle attachment, beat together butter and sugar on medium speed until creamy. Beat in egg, vanilla extract, almond extract and salt. Slowly add dry ingredients and mix until well combined, scraping sides of bowl as needed. Turn dough out onto floured surface and knead lightly until smooth. Shape into a disc and wrap in plastic wrap. Chill for 1 hour. Roll dough into a 1/4-inch thickness. Using a 3-inch stocking cutter, cut out 30 shapes. Place on parchment paper-lined baking sheet and bake in preheated oven for 10 minutes. Cool completely on a wire rack.
Glaze: In bowl, whisk together powdered sugar, apple juice and 3 teaspoons cinnamon; glaze should run freely off of spoon. Frost entire cookie with glaze and immediately place chopped pecans on top of the stocking. Allow cookies to set for 30 minutes before serving.
Sweet Spot Peanut Butter Cookies SERVINGS: 24 Cookies
INGREDIENTS Cookies:
DIRECTIONS Cookies:
1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup salted butter, softened 1/2 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1 egg 1/2 teaspoon vanilla extract 1/4 cup granulated sugar for rolling dough balls
Preheat oven to 350˚F. Sift together flour, baking soda and salt. Set aside. Cream butter, peanut butter, granulated sugar and brown sugar until light and fluffy. Mix in egg and vanilla. Stir the flour mixture into creamed mixture. Let dough rest for 20 to 30 minutes—no need to refrigerate. Place 1/4 cup of granulated sugar in small bowl. Using a tablespoon of dough, shape the dough into a ball. Roll balls of dough in granulated sugar. Place sugar coated balls of dough 2 inches apart on parchment-lined cookie sheet, or ungreased cookie sheet. Bake for 10 to 11 minutes, or until the tops have a ‘cracked’ appearance. Remove cookies from oven and with a rounded measuring tablespoon or cookie scoop, immediately press an indentation in the top of each cookie. Let cookies cool on cookie sheet for 10 to 15 minutes then move to cooling rack.
Caramel Filling:
Caramel Filling:
In small saucepan, combine caramel bits and milk. Heat on low heat, stirring frequently, until the caramel bits are melted and mixture is smooth. Carefully spoon caramel mixture in each indentation. Let caramel mixture cool.
1 cup caramel bits 1 tablespoon milk
White Chocolate Topping: 3 ounces white chocolate or white candy melts 2 teaspoons vegetable shortening
Garnish: 1/4 cup peanuts
White Chocolate Topping: While caramel mixture is cooling, place white chocolate and shortening in small microwave-safe bowl. Place in microwave and heat on medium high for about 30 seconds to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the white chocolate is completely melted and has a smooth consistency. Be careful so the white chocolate does not burn. Once the white chocolate is smooth, place a small dollop of white chocolate on top of each caramel spot, leaving the edges of the caramel showing. While chocolate is still warm, garnish with some peanuts. Let cookies set at room temperature to allow the white chocolate to harden. At this point, you can place them in the refrigerator to speed up this process if you like.
Festive Shortbread Bonbons SERVINGS: 50 Cookies
INGREDIENTS Cookies:
DIRECTIONS Cookies:
4 1 1 1
Preheat oven to 325ËšF. Grease and line an 8-inch square baking pan. Set aside.
cups all-purpose flour cup sugar teaspoon salt pound butter, cut into 1/4-inch cubes
Frosting: 3 1/2 6 2 10
cups powdered sugar tablespoons water tablespoons vanilla extract Red and green gel coloring peppermint candies, crushed (about 1/2 cup)
Combine the flour, sugar and salt in mixing bowl. Cut in the butter, until the mixture resembles chunky, wet sand. Pour the cookie mixture into the prepared pan and distribute evenly. Then, using your fingers or a fork, press down on the dough to gently compact it. Cook the dough on the middle rack of the preheated oven for 50 to 55 minutes, until lightly browned, and a bit darker around the edges. Let cookies cool in the pan for at least 30 minutes. When cookies have cooled, remove from pan onto a cutting board. Trim off the edges, cut into approximately 50, 1-inch cubes. Once cut into cubes, refrigerate shortbread at least 1 hour.
Frosting: In one bowl, combine powdered sugar, water and vanilla. Then, divide the vanilla frosting, and add gel food coloring until the desired color is reached (recommend 6 to 8 drops of food coloring to color half of the frosting). Now for the fun part! Enrobe the shortbread cookies in frosting and set on a wire rack. Top frosting covered cookies with crushed peppermint candies or matching colored sprinkles. Transfer to the freezer for at least an hour, ideally in an airtight container to prevent frosting from melting in the humidity. Alternatively, have fun frosting and topping the cookies with different colors, candies, sprinkles and enjoy!
Chocolate ’N Almond Buried Cherry Butter Cookies SERVINGS: 48 Cookies
INGREDIENTS
DIRECTIONS
1 1/4 1/4 1/4 1 2 1/4 1/4 24 1 1/2 1 3/4
In large bowl, beat butter, sugars, ricotta and almond extract together using an electric mixer on medium for 2 minutes. Gradually add the flour and salt, beating on low until soft dough forms. Cover bowl and refrigerate 30 minutes.
cup butter, softened cup granulated sugar cup light brown sugar cup whole milk ricotta cheese teaspoon almond extract cups all-purpose flour teaspoon salt maraschino cherries, drained from jars, no stems package (12 ounces) dark chocolate chips or semi-sweet chocolate chips teaspoon vegetable oil cups coarse to fine chopped roasted almonds
Meanwhile, place cherries on paper towels and pat dry. Preheat oven to 350ËšF. After dough chills 30 minutes and working in batches, form 12 dough balls about 1-inch in diameter. Refrigerate remaining dough between each batch. Flatten dough balls in the palm of your hand, place a cherry in center of dough and with your fingers, work dough around cherry. Re-roll lightly to ball shape and place 2 inches apart on an ungreased shiny cookie sheet. Bake 12 minutes (they do not brown). Remove from oven and let set on sheets 2 minutes; transfer cookies to wire racks. Cool completely. Repeat procedure three more times. After cookies cool completely, line 2 baking sheets with wax paper. In glass bowl, stir chocolate chips with vegetable oil. Set bowl over a saucepan of simmering water (water not touching bowl) and once chips soften, stir until smooth. Place almonds on small plate. Dip cookies in chocolate using two forks and allow excess chocolate to drip into bowl. Drop cookies in almonds and roll to cover; place on wax paper-lined baking sheets. Let chocolate set; store covered in airtight container.
Chocolate Gingerdoodle Sandwich Cookies WITH SPICED MARSHMALLOW CREAM & GINGERBREAD GANACHE
SERVINGS: 24 Cookies
INGREDIENTS Cookies:
DIRECTIONS Cookies:
2 1/4 1 1/2 1 1/2 3/4 3 1 1/2 2 1/2
Preheat oven to 350ËšF.
cups all-purpose flour cup cocoa powder tablespoon pumpkin pie spice teaspoon ground cloves teaspoon baking soda Pinch of salt cup (one stick) butter, at room temperature cup dark brown sugar, packed tablespoons candied ginger large egg cup molasses cups dark chocolate chunks cup turbinado sugar
Filling: 8 8 3 1/2 1 1/2
ounces marshmallow fluff ounces cream cheese, at room temperature cups powdered sugar cup (1 stick) butter, at room temperature tablespoon pumpkin pie spice teaspoon ground cloves
Gingerbread Ganache: 1 1 2 2 1/4 11
cup heavy cream teaspoon ground ginger tablespoons molasses teaspoons pumpkin pie spice teaspoon ground cloves ounces semi-sweet chocolate chips
In bowl, combine flour, cocoa powder, pumpkin pie spice, cloves, baking soda and salt. Mix well to combine. In separate bowl, cream together butter and brown sugar. Add ginger, egg and molasses. Mix well. Add dry ingredients; mix until well combined. Fold in the chocolate chunks. In food processor, pulse turbinado sugar and candied ginger to fine sugar consistency. Roll heaping tablespoon of dough into a ball. Roll in the sugar-ginger mixture. Place on lightly greased baking sheet. Bake 7 to 9 minutes. Cool on cookie sheet 5 minutes before transferring to wire rack to cool.
Filling: Combine all ingredients in bowl. Whip until well combined and fluffy.
Gingerbread Ganache: In saucepan, add cream, ginger, molasses, pumpkin pie spice and cloves. Bring to boil. Pour hot cream over the chocolate chunks and stir until all the chips are melted. On half of the cookies, spread the frosting mixture. On the rest of the cookies, spread the ganache. Sandwich the two cookies together. Enjoy!
Chocolate Tiramisu Cream Sandwich Cookies SERVINGS: 24 Cookies
INGREDIENTS Chocolate Cookies:
DIRECTIONS Chocolate Cookies:
2/3 1 1/2 1/2 2 6 3/4 6 2 1
In small mixing bowl, sift together flour, espresso powder, baking powder and salt. Set aside.
cup all-purpose flour tablespoon espresso powder teaspoon baking powder teaspoon salt cups semi-sweet baking chips ounces unsweetened baking chocolate cup (1 1/2 sticks) unsalted butter large eggs, at room temperature cups granulated sugar tablespoon vanilla extract
Tiramisu Cream Filling: 1 teaspoon espresso powder 3 tablespoons, strong black coffee, warm 1/2 cup (1 stick) unsalted butter 3 cups confectioners’ sugar, sifted 8 ounces Mascarpone cheese, at room temperature
In heavy bottomed saucepan, melt the semi-sweet chocolate chips, unsweetened baking chocolate and butter over low heat. Stir until completely smooth. Take pan off the heat, allow to cool for 5 to 10 minutes. In large mixing bowl, beat eggs, sugar and vanilla on medium-high heat, until pale yellow in color and fluffy. About 5 to 7 minutes. Beat in, on low, the cooled chocolate mixture, until completely incorporated. Beat in flour mixture, on low, for about 1 minute, until fully mixed in. Let dough (it will look like a thick batter) rest for 5 to 10 minutes. (The dough will start to thicken up a bit and will look like soft frosting consistency.) Scoop dough by tablespoon or using a #40 cookie scoop onto parchment-lined baking sheets. Bake at 350˚F for 8 to 10 minutes, until edges are set. Cool on baking tray for 5 to 10 minutes; transfer to wire rack to cool completely.
Tiramisu Cream Filling: In measuring cup, stir together espresso powder and coffee, until completely dissolved. Set aside to cool. In large mixing bowl, beat butter until smooth and fluffy. Add 1 cup confectioners’ sugar and 1 tablespoon of coffee to butter, beat until smooth. Add in another cup confectioners’ sugar and 1 more tablespoon of coffee, beat until smooth. Add final cup confectioners’ sugar and last tablespoon of coffee, beat until mixture is smooth and fluffy. Scrape down the bowl and fold in the mascarpone cheese until completely incorporated.
Assemble the Sandwich Cookies: Fill piping bag, fitted with a large round tip with the tiramisu cream. Lay out the cookies upside down in pairs. Fill one of the cookies with tiramisu cream, top with other cookie in pair. Repeat until all cookies are filled and topped. Store in airtight container, in refrigerator. Serve cookies at room temperature. Enjoy!
Snowman Sugar Cookies SERVINGS: 8 Cookies
INGREDIENTS Cookies:
DIRECTIONS Cookies:
3/4 1/2 1/2 1 2 2 1/4 1/2 1/2 1/2
Preheat oven to 350ËšF. Line 3 sheet pans with parchment paper.
cup (1 1/2 sticks) unsalted butter, at room temperature cup granulated sugar cup powdered sugar large egg teaspoons vanilla extract cups all-purpose flour teaspoon baking soda teaspoon salt teaspoon cream of tartar
Buttercream Frosting: 1/2 2 1 2-3
cup (1 stick) unsalted butter, at room temperature cups powdered sugar, sifted teaspoon vanilla extract tablespoons milk
Assembly:
Sanding sugar, for sprinkling Jelly beans, for the nose Black gel decorating frosting, for the eyes Mini chocolate cookies, for the hat Mini peanut butter cups, for the hat
In large bowl, beat butter and sugars using electric mixer until light and creamy, about 3 minutes. Add egg and vanilla; mix until combined. Add flour, baking soda, salt and cream of tartar; mix on low until incorporated. Use a medium cookie scoop (#40, 1 1/2 tablespoons) to portion dough into 8 rounds for the bottom of the snowmen. Use a tablespoon to portion dough into 8 rounds for the middle of the snowmen. Use a teaspoon, portion dough into rounds for the heads of the snowmen. Place each size of rounds on a separate prepared sheet pan. Bake cookies just until edges begin to turn golden brown, 11 to 13 minutes for large cookies, 7 to 8 minutes for medium cookies, and 5 to 7 minutes for small cookies. Let cookies cool on the sheet pan about 5 minutes, then transfer to a wire rack to cool completely.
Buttercream Frosting: Beat butter, powdered sugar, vanilla and 2 tablespoons milk on high speed until smooth and creamy. Add more milk if needed to get a spreadable consistency.
Assembly: Spoon frosting into a piping bag fitted with a medium plain round tip. Pipe frosting on top of large cookie, sprinkle with sanding sugar and place medium cookie on top. Pipe more frosting and sprinkle with sanding sugar, and place small cookie on top. Pipe top with frosting and sprinkle with sanding sugar. Use the black gel decorating frosting to make the eyes and place a jelly bean for the nose. Use a bit of frosting to sandwich a mini chocolate cookie and peanut butter cup together to make a hat and place on top of the sugar cookie snowman. Repeat to assemble remaining snowmen. For best results, serve the day they are assembled, but they can be stored in an airtight container at room temperature for several days.
Molasses Snowball Cookies SERVINGS: 18 Cookies
INGREDIENTS
DIRECTIONS
1 1/4 1 2 1/4 1/2 1 1/2
Preheat oven to 325ËšF. Line a sheet pan with parchment paper.
cup (2 sticks) butter, at room temperature cup molasses teaspoon vanilla extract cups all-purpose flour teaspoon salt teaspoon ground cinnamon cups finely chopped walnuts or pecans Approximately 1 cup powdered sugar
Add butter to large bowl; beat on high speed using electric mixer for 2 minutes or until butter is smooth and creamy. Add molasses and vanilla; mix until combined. Add flour, salt and cinnamon; mix on low until incorporated. Add nuts; mix to combine. Roll dough by rounded tablespoons into balls and place on prepared pan 2 inches apart. Bake until puffed and bottoms are just turning golden, about 20 to 23 minutes. Remove from oven and let cookies sit 5 minutes until cool enough to handle but still warm. Roll each cookie in powdered sugar and return to sheet pan. Let cool completely and then roll again in powdered sugar. Store in airtight container up to 1 week.
Peppermint Cream Sandwich Cookies SERVINGS: 15 Cookies
INGREDIENTS Chocolate Cookies:
DIRECTIONS Chocolate Cookies:
1 1/2 1 3/4 1 1/2 2/3 2 1/2
In medium mixing bowl, combine flour, baking soda and salt. Set aside.
cups all-purpose flour teaspoon baking soda teaspoon salt cup dark chocolate chips cup (1 stick) unsalted butter cup brown sugar, packed large eggs teaspoon vanilla extract
Peppermint Cream Filling: 6 ounces cream cheese, softened 1 tablespoon unsalted butter, softened 1 cup white chocolate chips 1/4 cup confectioners’ sugar 3/4 teaspoon peppermint extract
Dark Chocolate Peppermint Ganache: 1 cup dark chocolate chips 1/2 cup heavy cream 1/4 teaspoon peppermint extract 1/3 cup peppermint chips
In large microwave-safe mixing bowl, melt dark chocolate chips and butter. Stir mixture every 20 seconds until chips and butter are completely melted and smooth. Add brown sugar to chocolate mixture and mix using a wire whisk. Whisk in eggs and vanilla until just combined. Whisk in flour mixture until just combined. Cover and place dough in refrigerator for at least 30 minutes. Preheat oven to 350˚F. Butter or line baking sheet with silpat or parchment paper. Drop cookie dough onto baking sheet by rounded tablespoonfuls or using #40 cookie scoop. Cover and refrigerate remaining cookie dough until ready to bake. Bake 9 to 11 minutes or until edges have begun to set. Place baking sheet on cooling rack and let cookies rest 5 minutes before transferring cookies to another cooling rack to cool completely. Repeat with remaining cookie dough. Once cookies have been baked and cooled, match them up in pairs.
Peppermint Cream Filling: In medium mixing bowl, use electric mixer to blend cream cheese and butter until smooth and fluffy. In medium microwave-safe bowl, melt white chocolate chips, stirring every 20 seconds until chips are smooth. Add melted white chocolate, confectioners’ sugar and peppermint extract to cream cheese mixture. Beat until completely combined. Use piping bag fitted with large round tip or a spoon to place peppermint cream onto one cookie in each pair. Place other cookie in pair on top.
Dark Chocolate Peppermint Ganache: In medium microwave-safe mixing bowl, add dark chocolate chips, heavy cream and peppermint extract. Microwave mixture, stirring every 15 seconds until ganache is smooth and shiny. Place in freezer for approximately 10 minutes until ganache has thickened. Use spoon to pour ganache over cookies. Top with peppermint chips and serve. Store any leftover cookies in refrigerator in airtight container.
Whipped Shortbread Cookies SERVINGS: 72 Cookies
INGREDIENTS
DIRECTIONS
3 1 1/2 4 1/2 1 1
Combine butter and confectioners’ sugar in bowl of stand mixer fitted with whip attachment. Mix on high speed until mixture turns pale, about 2 minutes.
cups (6 sticks) unsalted butter, at room temperature cups confectioners’ sugar cups all-purpose flour teaspoon salt vanilla bean, seeds scrapped* Assorted holiday sprinkles and candies
* 2 teaspoons vanilla extract can be substituted for the vanilla bean.
Add flour to butter mixture in three additions, mixing well on medium speed after each addition. When flour is incorporated, add salt and vanilla seeds or extract. Beat on high speed 5 minutes; dough should be pale and thick. Transfer dough to piping bags fitted with decorator tips. Alternatively, use a small cookie scoop. Line two or more cookie sheets with parchment paper. Pipe (or place) mounds of cookie dough on prepared pans; spacing cookies at least 1 inch apart. Add colorful nonpareils or confetti sprinkles to cookies before baking. Transfer cookies on baking sheets to refrigerator to chill 10 minutes, or until cookies are firm to touch. Preheat oven to 275˚F. Bake cookies 30 to 35 minutes, or until cookies are lightly golden around edges and still pale in center. Transfer cookies to wire rack to cool completely. Store cooled cookies in an airtight container.
Turtle Dove Sugar Cookies SERVINGS: 40 Cookies
INGREDIENTS
DIRECTIONS
1 cup (2 sticks) unsalted butter, softened 1 cup light brown sugar, packed 1 large egg 2 teaspoons vanilla extract 3 cups all-purpose flour, plus extra for rolling out cookies 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup pecans, finely chopped 1 cup mini chocolate chips, divided 1 teaspoon vegetable oil 120 roasted & salted pecan halves 1 cup caramel baking bits 2 tablespoons whole milk
In large bowl, cream together butter and brown sugar. Beat in egg and vanilla. In medium bowl, stir together flour, baking powder, baking soda and salt. Gradually add flour mixture to butter mixture until just combined. Knead in chopped pecans. Wrap dough with plastic wrap and chill for at least 30 minutes. Preheat oven to 350ËšF. On lightly floured surface, roll out chilled dough until just under 1/4-inch thick. Using dove-shaped cookie cutter that has been lightly dusted with flour, cut out cookies. Re-roll scraps as necessary. Bake cookies on ungreased cookie sheets for 6 to 8 minutes or until golden brown around edges. Remove to wire racks and let cool. Measure out 1 teaspoon of chocolate chips and vegetable oil and set aside. In microwave-safe bowl, stir together remaining chocolate chips and oil. Microwave on high for 15 seconds. Stir, then repeat 2 to 3 times more or until chips are melted and smooth. Line cookie sheet with wax paper or foil. Dip one side of pecan halves 1/3 of the way into melted chocolate. Place on prepared cookie sheet and allow to set in cool place. Reheat remaining chocolate if necessary to mark eyes and tails. Spoon into pastry bag or sealable plastic sandwich bag. Snip off small hole in tip and pipe over tails of doves, then pipe small lines as neck bands, dab a dot for the eyes and pipe over beaks if desired. Adhere reserved mini chocolate chips to the eyes while chocolate is still wet. In small saucepan over medium-low heat, stir together caramel bits and milk. Cook until caramel is melted and smooth, stirring often. Working with a few cookies at a time, spread caramel over wings. Adhere pecan halves to wings, with chocolate edges on outer side of wings.
Caramel Macchiato Butter Bonbons SERVINGS: 20 Cookies
INGREDIENTS Caramel Macchiato Bonbons:
DIRECTIONS Caramel Macchiato Bonbons:
1 tablespoon instant espresso powder 1/2 tablespoon milk 1/2 teaspoon vanilla extract 1 cup flour 1/4 teaspoon cinnamon 1/8 teaspoon salt 1/2 cup (1 stick) butter, softened 1/4 cup light brown sugar, packed 2 tablespoons sugar 20 caramel-filled chocolate candies
In small bowl, dissolve espresso powder in milk and vanilla. Set aside.
Icing: 1 1/4 1 1/4 4-5 20
cups powdered sugar tablespoon butter, softened teaspoon vanilla extract teaspoons milk coffee bean halves
Preheat oven to 350˚F. In medium bowl, whisk together flour, cinnamon and salt. Set aside. In large bowl, beat butter, brown sugar and sugar together for 2 minutes or until light. Blend in coffee mixture. Gradually add in flour mixture, mixing until dough comes together. Refrigerate for at least 1 hour. Using tablespoon or a #40 cookie scoop, form about 1 tablespoon of dough around each caramel candy and roll into ball shape. Place on ungreased baking sheets lined with parchment paper. Bake 12 to 16 minutes or until set, but don’t let cookies brown. Remove to rack to cool.
Icing: In small bowl, blend first three icing ingredients together. Stir in enough milk to make icing slightly liquid; drizzle over cooled cookies. Place coffee bean halves on top of icing.
Toasted Coconut Chai Shortbread Cookies SERVINGS: 24 Cookies
INGREDIENTS Coconut Shortbread Cookies:
DIRECTIONS Coconut Shortbread Cookies:
1 cup sweetened flaked coconut 1 cup (2 sticks) salted butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 2 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt
Preheat oven to 350ËšF.
White Chocolate Chai Dip: 6 1 2
ounces white chocolate baking chips bag chai tea, contents removed from tea bag teaspoons salted butter Cinnamon for dusting
Place coconut on parchment-lined baking sheet and toast for 6 to 8 minutes, or until golden brown. Toss frequently to prevent burning. Set aside until completely cool. Place butter and sugar in large bowl and blend with hand mixer until just combined. Add vanilla and blend; set aside. In separate bowl, sift together flour and salt, then add flour mixture and toasted coconut to butter and sugar mixture. Mix on low speed until dough starts to come together. Transfer to lightly floured surface and press into flat disc. Wrap in plastic and chill for at least 30 minutes. Remove dough from refrigerator and let soften slightly. On lightly floured surface or between two pieces of parchment paper, roll dough 1/4-inch thick and cut into circles with cookie cutter. Place cookies on ungreased baking sheet and bake for 10 to 12 minutes, until edges begin to brown. Remove from oven and allow to cool to room temperature. When cookies have cooled, place them on baking sheet lined with parchment paper.
White Chocolate Chai Dip: Combine white chocolate chips, chai tea bag contents and butter and gently heat over double boiler or in microwave for 30-second increments, stirring frequently, until just melted. Dip half of each cookie in melted chocolate and chai mix, let excess drip off, then return to parchment-lined baking sheet. Lightly dust chocolate coated halves with cinnamon and let cool until firm.
Sweet Sorghum Spice Cookies SERVINGS: 24 Cookies
INGREDIENTS
DIRECTIONS
1 3/4 cups flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 cup (1 stick) unsalted butter, softened 1/2 cup sorghum syrup (or sub molasses in a pinch) 1/4 cup granulated sugar 2 tablespoons brown sugar 1 egg 1 teaspoon vanilla extract Coarse sugar for rolling, such as sparkling sugar
Preheat oven to 375ËšF. Butter or line two baking sheets with parchment paper; set aside. Combine flour, baking soda, salt, cinnamon, ginger, allspice and cloves in small bowl. In larger bowl, beat butter, sorghum syrup and both sugars together until smooth. Mix in egg and vanilla; stir until combined. Add flour mixture to butter mixture and mix until a cohesive dough is formed. Refrigerate dough for at least 1 hour. Using a tablespoon or #40 cookie scoop, form cookie dough into 1-inch balls. Roll balls in coarse sugar until fully coated and place onto prepared cookie sheets. Bake cookies for 8 to 10 minutes, or until edges of the cookies are set and tops are crackly. Cool in pan for about 10 minutes.
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