Holiday Treats: 50 Cookies

Turn your kitchen into Santa's workshop with dozens of recipes from Food Network Magazine.

Categories:
Holiday, Cookie
Page 3 of 5

Base Recipe
21. Classic Chocolate Cookies
Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Chill 30 minutes, then roll into balls and bake 12 to 15 minutes at 350 degrees.

 

22. Snowstorms
Make Classic Chocolate Cookies (No. 21) with dark brown sugar instead of granulated and 3/4 teaspoon baking soda instead of baking powder. Roll finished cookies in confectioners' sugar.

 

 

 

23. Coconut Super-Chunks
Make Classic Chocolate Cookie dough (No. 21) without the baking powder. Add 1 cup shredded coconut, 1/2 cup chopped cashews and 1 cup chocolate chunks to the finished batter. Drop by heaping tablespoonfuls and bake 20 to 25 minutes at 350 degrees.

 

24. Over the Moons
Make Classic Chocolate Cookie dough (No. 21). Roll out to 1/8 inch thick and cut into moon shapes. Bake 8 to 12 minutes at 350 degrees. Beat 1 cup creamy peanut butter, 6 tablespoons butter and 3/4 cup confectioners' sugar until smooth, then sandwich between cooled cookies.

 

25. Cherry Gooeys
Make Classic Chocolate Cookie dough (No. 21) with 1 cup dark brown sugar instead of granulated and 3 eggs total. Add 4 ounces melted semisweet chocolate and 2 tablespoons buttermilk with the eggs. Add 2 cups chocolate chunks and 1 cup dried cherries to the finished batter. Drop by tablespoonfuls and chill 30 minutes; bake 8 to 12 minutes at 350 degrees.

 

26. Chocolate Gingerbreads
Make Classic Chocolate Cookie dough (No. 21) with dark brown sugar instead of granulated and 3/4 teaspoon baking soda instead of baking powder. Add 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.

 

27. Chocolate Malteds
Make Classic Chocolate Cookies (No. 21) with dark brown sugar instead of granulated and 3/4 teaspoon baking soda instead of baking powder. Add 1/4 cup malted milk powder with the flour. Press a halved malted milk ball into the center of each cookie before baking.

 

28. Cocoa Wafers
Make Classic Chocolate Cookie dough (No. 21). Roll out to 1/8 inch thick; cut into 2-inch rounds. Bake 8 to 12 minutes at 350 degrees.

 

 

 

29. Chocolaty Full-of-Nuts
Make Classic Chocolate Cookie dough (No. 21) with 1 cup dark brown sugar instead of granulated and 3 eggs total. Add 4 ounces melted semisweet chocolate and 2 tablespoons buttermilk with the eggs. Add 1 cup oats,1/2 cup Grape-Nuts cereal and 2 cups chopped mixed nuts to the finished batter. Drop by tablespoonfuls and chill 30 minutes, then bake 8 to 12 minutes at 350 degrees

 

30. Easy Whoopie Pies
Make Classic Chocolate Cookie dough (No. 21) with 3 eggs and 3/4 teaspoon baking powder total; add 6 ounces melted semisweet chocolate with the eggs. Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes. Top with the remaining cookies.

 

Photographs by Karl Juengel