santa cookie

5 New Santa Cookie Flavors to Try This Year

Sugar cookies never get old, but this year, shake up the type of cookies you leave for Santa! Gingersnaps, peppermint sandwiches, the options are endless.

Michelle Malie shares five Santa cookie flavors that will spice up Christmas Eve.

Find more recipes from Michelle on Instagram, @thecookiekitchenbakery

 

Chewy Browned Butter Gingersnap Cookies

Ingredients

1 cup (2 sticks) browned butter, cooled
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla
1/4 cup unsulfurated molasses
1 1/2 Tbsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
3 1/2 cups flour

Directions

Preheat oven to 375 degrees.  In a stand mixer, cream together your cooled browned butter and your sugars (you can find a tutorial on how to make browned butter on my Instagram page, @TheCookieKitchenBakery, in the highlight bubbles at the top).  This will take a couple of minutes.  Be patient and you’ll see the mixture transform from a dry mixture into a creamy, light and fluffy mixture.  Add your eggs, one at a time, and your vanilla.  Cream again until light and fluffy.  Add molasses and mix well.  Next up is your dry ingredients.  Add dry ingredients to your bowl, adding flour one cup at a time.  Using a cookie scoop, drop dough balls onto a parchment-lined baking sheet (12 cookies per sheet) and bake at 375 degrees for 8-10 minutes.  Recipe yields 28-30 cookies.

 

Chocolate Chip Cookie Bars

Ingredients

1 cup softened butter
3/4 cup granulated sugar
3/4 cup browned sugar
2 large eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
2 3/4 cup flour
Chocolate chips, caramel, nuts, etc

Directions

Preheat oven to 375 degrees.  Cream together butter and sugars.  Add eggs, one at a time, and vanilla.  Mix togetheruntil creamy and fluffy.  Add dry ingredients, adding flour one cup at a time.  Add your favorite chocolate chips, caramel bits, nuts, etc. (2 cups chips, one cup nuts).  Press into 9×13 pan or separate into three pie tins.

For 9×13 pan, bake for 15-20 mintues (check at 15 minutes)

For pie tin, bake for 9-12 minutes.

 

Deep Dish Oatmeal Butterscotch Cookies 

Yields 3 cookies

Ingredients

2 Tablespoons softened butter
1 Tablespoon white granulated sugar
1 Tablespoon brown sugar
1 teaspoon egg whites (fresh or packaged)
Drop of vanilla
Pinch of salt
1/8 teaspoon baking soda
1/4 cup old fashioned oats
1/4 cup flour
1/4 cup butterscotch chips

Directions

Preheat oven to 375 degrees.  In a bowl, mix together butter and sugars with a spoon.  Stir in vanilla and egg.  Add dry ingredients.  If mixture is dry, add 1 teaspoon water and mix.  Add butterscotch chips.  Put three cupcake liners into a muffin tin.  Press dough into muffin tins.  Bake for 10-13 minutes.  Let cool and enjoy!

 

Homemade Candy Cane Oreos

Cookies:

1 cup softened butter
1 1/2 cups granulated sugar
2/3 cup powdered sugar
2 eggs + 1 egg yolk
1 tsp vanilla
2/3 cup cocoa powder
1 tsp salt
1 tsp baking soda
3 cups flour
Crushed candy canes (about 6 candy canes, crushed)

Frosting:

1 stick (1/2 cup) softened butter
2 oz cream cheese
1 tsp vanilla
2 Tbsp heavy whipping cream

3 cups powdered sugar

Directions

For cookies:  Preheat oven to 350 degrees.  Cream together sugars and butter.  Add eggs, one at a time, and vanilla.  Slowly stir in cocoa powder.  Add dry ingredients, adding flour one cup at a time.  Using a cookie scoop, drop dough onto parchment lined cookie sheet and bake for 8-10 minutes.  Let cookies cool completely before frosting.

For frosting:  Cream together butter and cream cheese.  Add vanilla and cream.  Add powdered sugar, one cup at a time.  If runny, add more powdered sugar, 1/2 cup at a time until desired consistency is reached (it shouldn’t be runny).  Put a generous amount of frosting on a cookie.  Put another cookie on top to create a cookie sandwich.  Roll sides in crushed candy canes. Enjoy!

 

Candy Cane Sugar Cookie Bars w/ White Chocolate Buttercream

Bars:

1 cup softened butter
2 oz softened cream cheese
1 1/2 cups granulated sugar
1/3 cup powdered sugar
2 large eggs
2 tsp vanilla
3/4 tsp salt
1 tsp baking soda
4 cups all-purpose flour
1-2 cups Andes Peppermint Baking Chips
Crushed candy canes

Frosting:

1 stick softened butter
1 tsp vanilla
2 1/2 – 3 cups powdered sugar
1/2 cup melted white chocolate chips
2-3 Tablespoons heavy whipping cream

Directions

For the bars:  Preheat oven to 375 degrees.  In a stand mixer, stir butter and cream cheese together. Add sugars and mix until fluffy.  Add vanilla and eggs, one at a time.  Cream together until light and fluffy again.  Add dry ingredients, adding the flour one cup at a time.  Stir in Andes baking chips.  Spread in greased 9×13 pan or greased half-sheet pan and bake at 375 for 15-20 minutes (10-15 for half-sheet pan).  Let completely cool before adding frosting.

For the frosting: In a large bowl (I use a stand mixer but you can use a hand mixer), cream together butter and vanilla.  Add powdered sugar, one cup at a time.  When well-incorporated, add melted white chocolate (you can melt the chocolate in a microwave-safe bowl – microwave for one minute, stir, and microwave in 30 second increments until chocolate chips are melted).  Mix well before adding the cream, one tablespoon at a time.  Once cream is all added, beat frosting for 2-3 minutes.  Spread over cooled sugar cookie bars and top with crushed candy cane.  Cut and serve.

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