What could be better than fresh baked cookies on a cool winter night? This season, host your own cookie party where each guest brings a batch of their favorite cookies along with the recipe, and you will end the evening with a smile and an array of fabulous treats. We tested cookie recipes from some of the most popular cookie and dessert cookbooks and have selected a few of our favorites for you to enjoy this holiday season.
Lemon and Almond Madeleines
These light, lemon cake-like cookies are a delicious treat anytime. Gordon Ramsey's recipe includes ground almonds which adds an extra pinch of flavor and texture.
5 tbsp. unsalted butter
3 large eggs
6 1/2 tbsp. granulated sugar
7 tbsp. ground almonds
1/2 cup + 1tbsp. all-purpose flour
grated zest of a lemon
confectioners sugar, for sprinkling
Heat the butter slowly in a pan to melt, then raise the heat and cook until it turns golden brown-don't let it burn. Remove from heat. Let stand for 5 minutes, then carefully pour off the fat into a bowl, leaving the grainy milk solids behind; discard these. Cool the fat to room temperature.
Using an electric mixer, beat the eggs and sugar together in a bowl until the texture is pale and thick enough to leave a ribbon trail when the beaters are lifted. This will take 5 minutes or so.
Combine the ground almonds, flour and lemon zest in another bowl Gradually fold in the beaten egg mixture until evenly incorporated. Slowly slip the cooled butter down the side of the bowl and fold in very gently and carefully. Cover and let the batter rest for 2 hours.
Preheat oven to 375 degrees. Lightly grease and flour two 12-indent madeleine molds. Spoon the batter into the prepared molds. Bake for 8-9 minutes until the tops are just firm and springy to the touch. Leave in the molds for 2 minutes, the allow to cool on a wire rack. Dust lightly with confectioner's sugar before serving. Madeleines are best served freshly baked, but can be stored in an airtight tin for a few days. Makes about 20.
Recipe from Gordon Ramsay's Just Desserts
Oatmeal Peanut Butter Chip Cookies
Can't decide between peanut butter and oatmeal cookies? Who says you have to? We love these because they combine the flavors of two of our old favorite traditional cookies.
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 cup unsalted butter, softened
1/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 tsp. vanilla extract
2 1/2 cups quick-cooking oats
1 cup peanut butter chips
Preheat oven to 350 degrees. In a small bowl, combine the flour, baking soda, salt, and cinnamon. Set aside. In a large bowll, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the oats and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 11-13 minutes. Cool the cookies on the sheet for 5 minutes, and then remove to a wire rack to cool completely. Makes 3 dozen cookies.
Recipe from More From Magnolia, Recipes from the World-Famous Bakery and Allysa Torrey's Home Kitchen
Gingery Gingersnaps
This is one of my all-time favorites! Chewy and flavorful, and perfect for the holidays!
2 cups all purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
3/4 cup vegetable oil
1/2 cup molasses
1 cup packed brown sugar
1 large egg
1/2 cup chopped crystallized ginger
Position rack in the middle of the oven, and preheat to 350 degrees. Line 3 rimless baking sheets with parchment paper. In a bowl, sift together the flour, baking soda, salt, cinnamon, ground ginger and cloves. Set aside. In a large bowl, combine the vegetable oil, molasses, brown sugar, egg, and crystallized ginger. Beat on low speed until well blended. Add the dry ingredients and stir until incorporated. Drop the dough by level tablespoon onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake the cookies, one sheet at a time until the tops are crinkled and feel firm when lightly touched, about 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days. Makes about 40 cookies.
Recipe from Williams-Sonoma Essentials of Baking
Written by Karen
Lemon and Almond Madeleines
These light, lemon cake-like cookies are a delicious treat anytime. Gordon Ramsey's recipe includes ground almonds which adds an extra pinch of flavor and texture.
5 tbsp. unsalted butter
3 large eggs
6 1/2 tbsp. granulated sugar
7 tbsp. ground almonds
1/2 cup + 1tbsp. all-purpose flour
grated zest of a lemon
confectioners sugar, for sprinkling
Heat the butter slowly in a pan to melt, then raise the heat and cook until it turns golden brown-don't let it burn. Remove from heat. Let stand for 5 minutes, then carefully pour off the fat into a bowl, leaving the grainy milk solids behind; discard these. Cool the fat to room temperature.
Using an electric mixer, beat the eggs and sugar together in a bowl until the texture is pale and thick enough to leave a ribbon trail when the beaters are lifted. This will take 5 minutes or so.
Combine the ground almonds, flour and lemon zest in another bowl Gradually fold in the beaten egg mixture until evenly incorporated. Slowly slip the cooled butter down the side of the bowl and fold in very gently and carefully. Cover and let the batter rest for 2 hours.
Preheat oven to 375 degrees. Lightly grease and flour two 12-indent madeleine molds. Spoon the batter into the prepared molds. Bake for 8-9 minutes until the tops are just firm and springy to the touch. Leave in the molds for 2 minutes, the allow to cool on a wire rack. Dust lightly with confectioner's sugar before serving. Madeleines are best served freshly baked, but can be stored in an airtight tin for a few days. Makes about 20.
Recipe from Gordon Ramsay's Just Desserts
Oatmeal Peanut Butter Chip Cookies
Can't decide between peanut butter and oatmeal cookies? Who says you have to? We love these because they combine the flavors of two of our old favorite traditional cookies.
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 cup unsalted butter, softened
1/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 tsp. vanilla extract
2 1/2 cups quick-cooking oats
1 cup peanut butter chips
Preheat oven to 350 degrees. In a small bowl, combine the flour, baking soda, salt, and cinnamon. Set aside. In a large bowll, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the oats and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 11-13 minutes. Cool the cookies on the sheet for 5 minutes, and then remove to a wire rack to cool completely. Makes 3 dozen cookies.
Recipe from More From Magnolia, Recipes from the World-Famous Bakery and Allysa Torrey's Home Kitchen
Gingery Gingersnaps
This is one of my all-time favorites! Chewy and flavorful, and perfect for the holidays!
2 cups all purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
3/4 cup vegetable oil
1/2 cup molasses
1 cup packed brown sugar
1 large egg
1/2 cup chopped crystallized ginger
Position rack in the middle of the oven, and preheat to 350 degrees. Line 3 rimless baking sheets with parchment paper. In a bowl, sift together the flour, baking soda, salt, cinnamon, ground ginger and cloves. Set aside. In a large bowl, combine the vegetable oil, molasses, brown sugar, egg, and crystallized ginger. Beat on low speed until well blended. Add the dry ingredients and stir until incorporated. Drop the dough by level tablespoon onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake the cookies, one sheet at a time until the tops are crinkled and feel firm when lightly touched, about 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days. Makes about 40 cookies.
Recipe from Williams-Sonoma Essentials of Baking
Written by Karen
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