Today we’re excited to share the recipes for some of our favorite cookies …
all of them make fantastic holiday treats! Enjoy!
From Bridgitt:
Great Pumpkin Cookies
adapted from a recipe published in the Arkansas Democrat-Gazette
My grandmother recently made these cookies for us. It was my first experience with a pumpkin cookie … and they are amazing. These will definitely be showing up again when it’s cooking-making time at our house.
Ingredients
2 c. all-purpose flour
1 c. quick oats
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
1 c. butter or margarine, softened
1 egg
1 tsp. vanilla extract
1 c. Libby’s canned pumpkin
12 oz. chocolate chips
1 c. chopped black walnuts
3/4 c. firmly packed brown sugar
3/4 c. granulated sugar
Preheat oven to 350°F.
Combine flour, oats, baking soda, cinnamon, and salt; set aside.
Cream the butter, gradually adding both sugars and beating until light and fluffy. Add eggs and vanilla; mix well.
Into the butter mixture, alternate adding pumpkin and dry ingredients, combining well after each addition. Stir in the chocolate chips and walnuts. Drop 1/4 c. portions onto a lightly greased (or parchment paper lined) cookie sheet and baked for 20-25 minutes, or until the cookies are firm and lightly browned.
From Laura:
Double Chocolate Treasures
These delicious cookies have adorned our Christmas cookie platter for years. The recipe originally came from a Quaker oatmeal ad.
Ingredients
2 c. semi-sweet chocolate chips (divided)
½ c. butter or margarine
¾ c. sugar
2 eggs
1 tsp. vanilla
2 c. oats
1 ½ c. all-purpose flour
2 tsp. baking powder
¼ tsp. salt
½ c. powdered sugar
Preheat oven to 350°F.
In heavy saucepan over low heat, melt one cup chocolate chips. Stir until smooth; cool slightly.
Beat together butter and sugar until light and fluffy. Blend in eggs, vanilla, and melted chocolate. Combine remaining dry ingredients except powdered sugar. Stir dry ingredients into liquid mixture. Add remaining chocolate pieces. Shape dough into one-inch balls; roll in powdered sugar, coating heavily. Place on ungreased cookie sheet (for best results, though, I recommend using a baking stone for this and all other cookies!) and bake for 10-12 minutes. Cool one minute, then remove to wire rack. Store in an airtight container.From Beth:
Favorite Sugar Cookies
Everyone has a go-to sugar cookie recipe. This one, made with almond extract (instead of the standard vanilla) and a touch of nutmeg, is unquestionably my favorite of all time; my hubby — who easily resists most sweets — calls them “dangerously addictive.” Their texture is chewy with nicely crisp edges. The recipe makes 4-5 dozen, depending on the size of your cookies.
Ingredients
1 lb. butter, softened
3 c. granulated sugar
2 eggs
1 Tbsp. almond extract
4 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
1 tsp. freshly grated nutmeg (or more to taste — I use closer to 1 1/2 tsp.)
Preheat oven to 350°F. Line baking sheet(s) with parchment paper.
Cream together the butter and sugar until fluffy, then add the eggs and almond extract. Beat together until well combined.
Whisk together the flour, baking powder, salt, and nutmeg. Combine about half of the mixture with the wet ingredients and mix until all the flour is incorporated, then repeat with the remaining dry mixture.
Scoop out generous tablespoons of the dough and roll into a rough ball (mine are about ping-pong ball size, closer to 1 1/2 Tbsp. each), then place on a parchment-lined baking sheet, about 2″ apart. Bake at 350° 10-13 minutes or until they turn light brown around the edges. Remove from oven and allow to rest 3-5 minutes before moving cookies to a wire rack to finish cooling.
Variation: chill dough after mixing, then roll out to approximately 1/4 inch thickness and use cookie cutters to cut into shapes before baking.
Download these recipes in a printable version:
2019 Favorite Holiday Cookie Recipes
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Find more of our best-loved cookie recipes HERE, HERE, and HERE.
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