5 Holiday Cookie Recipes
Let’s talk cookies.
I am a major sweets person. Not to say I don’t have an appreciation and special place in my heart for the salty and savory… but more often than not I’m craving the warm, soft, ooey gooeyness of a gluten-filled treat!
Basically, I learned to bake so I can eat said baked goods.
Every year I whip up all my favorite cookie recipes to package up and gift to family, friends and colleagues.
It’s personal, budget-friendly and relatively quick – since I’ve got it down to a science.
PRO TIP: Make all the dough at one time and refrigerate it!
A few reasons why this is an awesome idea:
- It saves a ton of time since you can use a lot of the same bowls, measure cups and spoons, etc., and actually takes less time than the baking.
- Refrigerating the dough helps achieve that crunchy on the outside, gooey on the inside consistency, which I personally LOVE!
- This way you can bake the cookies in small batches, which not only saves you time, but more importantly allows you to deliver FRESH cookies to the recipients instead of days old ones.
Several of these recipes are classic, tried and true recipes, and a few are ‘secret’ family recipes.
I’ve been told I make the ‘best’ chocolate chip cookies, while I follow a very classic recipe, I do make sure to always chill the dough, bake them for 1-2 minutes less than the recipe instructs, rotate the cookie sheet at the halfway mark and create ‘cookie towers’ with the dough when placing before baking to help the middle stay soft.
You can’t go wrong with this recipe. I have no tricks. It’s tough to mess this one up and it feels like you’re eating sweet, tasty, soft pillow cookies!
Sticking with the ‘gooey’ theme but this time for the chocolate lovers! When I lived in LA, it was definitely a good day if we got a delivery of Milk’s delicious cookies to the office – and now with this recipe, you can take a crack at them yourself!
The Family Recipes
Italian Ricotta Cookies
My Italian grandmother would make these every year for Christmas dessert – after a heavy, but spectacular, lasagna dinner – they were the perfect treat. I always refer to the ricotta as the ‘secret’ ingredient and like to make people guess – however they never do since it just contributes to the moist texture and not taste.