Nothing says happy holidays like a plate of home baked cookies. Kids love them, adults love them and of course, Santa needs them. Homemade treats make wonderful gifts that are inexpensive and pull at heartstrings rather than the bank account.
If you are packing the cookies for gifts, use baking gift boxes or mason jars and decorate with ribbons, paint and gift tags.
Here is a compilation of my favorite holiday cookie recipes.
GUMDROP COOKIES
1/2 c. sugar 125 mL
1/2 c. brown sugar 125 mL
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1 egg
1/2 tsp. vanilla 2 mL
1/2 tsp. baking powder 2 mL
1/2 tsp. baking soda 2 mL
1/8 tsp. salt 5 mL
1 c. flour 250 mL
1 1/4 c. rolled oats 300 mL
3/4 c. baking fruitlets/ gumdrops, cut in half 175 mL
Preheat oven to 350 F (180 C). In large mixing bowl, beat the butter and sugar. Add the egg and vanilla.
Combine the baking powder, baking soda, salt, flour and oats in a separate bowl. Mix the dry ingredients with the butter mixture.
Gently stir in the gumdrops with a spatula. (Use all colours or just red and green for the holidays)
Shape the dough into one-inch balls and place on an ungreased cookie sheet one inch apart. Bake for 12 to 14 minutes. Makes 30 cookies.
NO BAKE CHOCOLATE DROP COOKIES
They’re so easy. You don’t even have to turn the oven on.
3 c. rolled oats 750 mL
1/2 c. flaked coconut 125 mL
2 c. sugar 500 mL
1/2 c. milk 125 mL
1/2 c. butter or margarine 125 mL
1/2 c. cocoa 1 dash of salt 125 mL
1 tsp. vanilla 5 mL
Prepare a large baking sheet by placing wax paper over the top.
In a large mixing bowl, combine the oats and coconut. Set aside.
In a saucepan, combine the sugar, milk, butter, cocoa and salt. Heat to a boil, stirring frequently so the mixture does not stick to the pot and burn. Once boiling, cook for five minutes more, stirring constantly.
Remove the pan from heat and stir in the vanilla. Pour the hot ingredients into the large mixing bowl with the oats and coconut. Stir quickly. Drop by spoonfuls onto the wax paper. Let cool. Makes 25 to 30 cookies.
Note: Add one-half cup (125 mL) of nuts to the oats and coconut mix if desired.
CARROT SPICE COOKIES
This recipe is great for using this year’s abundant carrot crop.
1/2 c. butter or margarine 125 mL
1 c. brown sugar 250 mL
2 eggs
1/2 tsp. vanilla 2 mL
1 c. carrots, finely grated 250 mL
1 c. raisins 250 mL
1 tbsp. orange juice 15 mL
1 3/4 c. flour 425 mL
2 tsp. baking powder 10 mL
1/4 tsp. baking soda 1 mL
1/2 tsp. salt 2 mL
1 tsp. cinnamon 5 mL
3/ 4 tsp. nutmeg 3 mL
1/8 tsp. ground cloves .5mL
1/2 c. rolled oats 125 mL
Preheat oven to 350 F (180 C). In a mixing bowl, cream the butter and sugar. Add the eggs and beat until combined. Add the carrots and raisins, stir.
In another mixing bowl, combine the flour, baking powder, baking soda, salt, spices and oats. Then add to the butter mixture and stir.
Drop dough from a tablespoon onto a lightly greased cookie sheet. Bake for approximately 12 to 15 minutes until lightly browned. Makes three dozen.
CINNAMON SNICKERDOODLES
1 c. butter 250 mL
1/2 c. brown sugar
125 mL
1 c. sugar
250 mL
2 eggs
2 tsp. vanilla
10 mL
2 1/2 c. flour
625 mL
1/2 tsp. baking soda
2 mL
1/4 tsp. salt
1 mL
Preheat oven to 325 F (160 C)
Cream the butter and sugar in a mixing bowl. Beat in the eggs and vanilla. Mix with the dry ingredients until just combined. Form dough into balls and roll in a combination of:
2 tbsp. sugar
30 mL
2 tsp. cinnamon
10 mL
Place on an ungreased cookie sheet. Bake for 12-15 minutes. Makes 30 cookies.
SUGAR COOKIES
Each one of these cookies can be uniquely decorated.
3/4 c. butter, softened 175 mL
1 c. sugar 250 mL
1 egg
1 tsp. vanilla 5 mL
2 1/2 c. flour
625 mL
1/2 tsp. baking powder dash of salt
2 mL
6reheat oven to 350 F (180 C).
In a mixing bowl, cream the butter and sugar. Beat in the egg and vanilla.
In a separate bowl, combine the flour, baking powder and salt, then gradually add the dry mix to the creamed mix. Shape dough into a ball wrap and chill for one hour.
On a lightly floured surface, roll the dough to a one-quarter inch (. 5 cm) thickness. Press into the dough with cookie cutters of your choice. Place the cutouts on a lightly greased or a parchment paper lined baking sheet. Bake for approximately 10 minutes or until lightly browned. Cool and decorate with sprinkles, candies and icing. Makes 30 to 40 cookies.
Source: www.canadianliving.com.
COOKIE ICING:
Mix two cups (500 mL) of icing sugar, three tablespoons (45 mL) of milk or water and one-quarter teaspoon (1 mL) of vanilla until smooth. Tint with food colouring of your choice.
GINGER COOKIES
We bake these traditional cookies for Santa and Mrs. Claus.
3/4 c. butter 175 mL
1 c. brown sugar 250 mL
1/4 c. molasses 60 mL
1 egg
2 c. flour 500 mL
2 tsp. baking soda 10 mL
1/4 tsp. salt 1 mL
1 tsp. ground ginger 5 mL
3/4 tsp. ground cinnamon 3 mL
1/8 tsp. nutmeg
. mL
Preheat oven to 350 F (180 C). In a mixing bowl, cream together the butter, brown sugar, molasses and egg until combined.
In a separate bowl, measure the flour, soda, salt and spices into a bowl and blend.
Stir into the creamed mixture and shape the dough into one inch (2.5 cm) balls.
Roll the dough in white sugar and place about two inches (5 cm) apart on a greased baking sheet. Bake for nine minutes. Cool and remove from the pan. Makes 30 cookies.
Note: You can also use this recipe to make gingerbread people. Simply form the dough into a big ball after it has been prepared and chill for one hour.
Split the dough in half and roll out on a floured surface to approximately one-quarter inch (. 5 cm) thick and cut with a gingerbread man form.
Place on the prepared baking sheet, sprinkle with sugar and bake at 350 F (180 C) for about eight minutes. Cool and decorate with white icing (above). Makes 18 cutouts.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
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1/2 c. butter or margarine 125 mL
125 mL
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