3 Classic Holiday Cookie Recipes

‘Tis the season for baking cookies, am I right?! When I was little, my family used to give and receive plates of cookies and treats every holiday season. These three cookie recipes are a MUST for your cookie plate this year!

I love storing cookies in my reusable Stasher bags because they keep baked cookies soft and fresh for so long. They're also great for chilling dough balls in the fridge or freezer.

Molasses Cookies

This first recipe is for my dad’s famous molasses cookies. They're perfectly spiced, have a slightly-crisp exterior with a moist and chewy center. My dad makes them every year... and now, so do I.

INGREDIENTS:

(Makes about 2 dozen cookies)

• ½ c unsalted butter, room temperature
• 1 c granulated sugar
• 1 large egg
• ¼ c molasses
• 2 c all-purpose flour
• ¼ t fine sea salt
• 1 t cinnamon
• ½ t cloves
• ½ t ginger
• ¼ t nutmeg
• ¼ t cardamom
• 1 ½ t baking soda
• Granulated sugar, for rolling

INSTRUCTIONS:

1. Preheat oven to 350. Line a baking sheet with parchment paper or a nonstick baking mat.
   
2. In a stand mixer fitted with a cookie paddle, or with a hand mixer, beat together butter and sugar until light and fluffy. Beat in the egg, followed by the molasses.
   
3. In a separate bowl, whisk together flour, salt, spices, and baking soda. Carefully pour the flour mixture into the wet ingredients and mix until combined. Using a cookie scoop (I use a medium, 1 ½ tablespoon scoop), shape into balls, roll in sugar, if desired, and place on a baking sheet.
   
4. Bake cookies for 8-10 minutes until they appear set, but still slightly underdone. Don’t overbake! Let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in a Stasher bag for up to one week.
   

Peppermint Bark Chocolate Fudge Cookies

This next cookie recipe is a new one for this year, and I’m completely obsessed — they're out of this world tasty! I discovered peppermint bark baking chunks at the grocery store and just about lost my mind. If you can’t find peppermint bark baking chunks, just chop some regular peppermint bark into small chunks. These cookies have shiny, crackly tops and perfectly pepperminty, fudgy interiors. They're sure to be a hit!

RECIPE:

(Makes about 2 dozen cookies)

• 8 oz semi-sweet chocolate, finely chopped (don’t use chocolate chips!)
• 4 T unsalted butter
• ⅔ c all-purpose flour
• ½ t baking powder
• ½ t fine sea salt
• 2 large eggs
• ¾ c dark brown sugar, packed
• 1 t vanilla extract
• ¾ c peppermint bark chunks, plus more for sprinkling on top

INSTRUCTIONS:

1. Preheat oven to 350. Line a baking sheet with parchment paper or a non-stick cooking mat.
   
2. In a microwave-safe bowl, heat butter and chocolate in 30 second increments, stirring in between, until thoroughly melted and smooth. Set aside.
   
3. In a bowl fitted for a stand mixer or with a handheld electric mixer, beat eggs, brown sugar, and vanilla on high speed until light and creamy, about 3 minutes. Beat in the chocolate, followed by the flour, baking powder, and salt. Mix until just combined. Fold in the peppermint bark chunks. The dough will appear very loose and more like brownie batter - don’t worry!
   
4. Using a cookie scoop, scoop the dough into balls and place on the baking sheet. Top with more peppermint bark chunks, if desired. Bake for about 9-10 minutes, until the cookies are shiny and cracked on the tops - but still slightly gooey inside. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. You may store cooled cookies in a Stasher bag for up to one week. 

Peanut Butter Cup Thumbprints

The last cookies I baked up for you are maybe my favorite. Well, actually, no - I can’t decide —I love them all so much. These peanut butter cup thumbprints. are the softest, most delicious cookies with a gooey dark chocolate peanut butter cup center. Major swoon, right?!

RECIPE:

(Makes about 2 dozen cookies)

• ½ c creamy peanut butter (not “natural-style” peanut butter - you want to use a typical american peanut butter like Jif or Skippy)
• ½ c unsalted butter, room temperature
• ¾ c dark brown sugar, tightly packed
• 1 large egg
• 1 t vanilla extract
• ½ t baking soda
• ½ t salt
• 1 ½ c all-purpose flour
• 24 mini dark chocolate peanut butter cups

INSTRUCTIONS:

1. In a large bowl, cream together peanut butter and butter until smooth with a hand mixer. Add in dark brown sugar, egg, and vanilla, and beat until smooth. Add in baking soda, salt, and flour, and mix until combined.
   
2. Scoop dough into balls and place inside of a Stasher Bag. Let chill in the refrigerator on a flat surface for at least one hour or up to two days. At this step, you could also freeze the dough. 
   
3. Preheat oven to 350. Line a baking sheet with parchment paper or a nonstick baking mat. Bake for 9-10 minutes. The cookies will appear puffy and slightly underdone. Once out of the oven, place a peanut butter cup in the center of each cookie. Let set on the baking sheet, then transfer to a wire rack to cool completely.

Happy holiday baking!!

These recipes were developed by the lovely Lucia Wright.