Expand your cookie repertoire this Christmas

There are few things that say Christmas more than a plate of homemade cookies. After all, who hasn’t put out a few tasty treats for Santa before heading to bed on Christmas Eve?

Cookies can be simple or elaborate, decorated or plain, but the act of melding butter, flour, sugar, eggs and other ingredients together and baking them gives a house its soul.

Just smelling some freshly baked cookies is more than enough to entice even a serious dieter to cheat a little, and a platter filled with a variety of these treats can tempt almost anyone.

Baking cookies is a tradition passed on from parent to child. It’s a lot of fun and helps to create memories that will last a lifetime.

Here are a few tips for baking cookies:

• Use the best quality ingredients to produce the tastiest cookies.
• Always use large eggs, unsalted butter and nuts and pure extracts.
• Successful baking relies on the correct ratio of ingredients, so be sure to measure accurately.
• For the best results, lightly spoon flour into a dry measuring cup and level with a knife. Do not sift unless the recipe says to do so.
• Unless you are baking with non-stick pans and cookie sheets, use parchment paper for stick-free baking and easy clean-up
• Chill the dough for cut-out cookies, then soften it at room temperature for a few minutes before rolling out.
• Leave at least two inches of space between cookies so they don’t spread into each other.
• Adjust baking times to achieve the cookie texture you crave. A little less time produces chewier cookies while a little more time makes them crispy.

While Christmas often finds families breaking out the recipes for such favorites as cut-out sugar cookies, thumbprints and chocolate chip cookies, there are plenty of other festive bites out there.

Following are a few recipes for less traditional cookies from delish.com.

delish.com

Candy Cane Cookie Sandwiches

For cookies:
1 cup sugar
1/2 cup salted butter, softened
1 large egg, room temperature
1/2 cup milk, room temperature
1-1/4 teaspoons baking powder
1-1/2 cups flour
1/4 cup cocoa
For frosting:
1 cup unsalted butter
4 cup powdered sugar
1/4 teaspoon vanilla extract
1-1/4 teaspoons peppermint extract
Water
Pinch kosher salt
Red gel icing color
12 mini candy canes, crushed

    In a large bowl using a hand mixer, beat sugar and butter just until smooth. Add egg and milk and mix until well combined.
    In a separate bowl, whisk together baking powder, flour and cocoa, then add to wet ingredients and mix until combined.
    Drop level tablespoons of cookie dough onto a cooking sheet lined with parchment paper.
    Bake in a 375-degree oven for six to eight minutes, until edges are set and centers look mostly done. Cool on cookie sheet two to three minutes before transferring to a cooling rack.
    To make frosting, beat butter until smooth. Add half the powdered sugar and mix until smooth, then add vanilla and peppermint extracts, two tablespoons water and a pinch of salt. Mix until smooth.
    Add remaining powdered sugar and mix until smooth. If frosting feels too thick, add another tablespoon water. Add red gel color until it reaches desired shade of red.
    Spread or pipe frosting onto one cookie, then add second cookie. Place crushed candy canes on a plate and roll cookie sandwiches in it so candy canes stick to frosting.
    Store cookies in an airtight container at room temperature for as long as three days.

Death by Chocolate Cookies

2 cups flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
1-3/4 cup semisweet chocolate chips
1 cup dark chocolate chips
3/4 cup heavy cream
Flaky sea salt, for garnish

    In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
    In a large bowl using a hand mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. Add dry ingredients and stir until just combined. Fold in one cup semisweet chips and dark chocolate chips.
    Using a medium cookie scoop, scoop out dough onto a baking sheet lined with parchment paper. Bake in a 350-degree oven about 12 minutes, until centers are set.
    Cool on baking sheet for five minutes, then place on cooling rack to cool completely.
    Place remaining semisweet chocolate chips in a bowl. In small saucepan, heat heavy cream over low and bring to a gentle boil. Pour cream over chocolate chips and let sit five minutes, then stir until smooth.
    Dip cookies halfway into ganache and sprinkle dipped side with flaky salt. Let harden before serving.

Twix Thumbprints

2-3/4 cups flour
1/4 teaspoon kosher salt
1 cup butter
1-1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups jarred caramel sauce
1 cup semi-sweet chocolate chips, melted

    In a small bowl, whisk together flour and salt.
    In the bowl of an electric mixer, beat together butter and sugar until light and fluffy. Beat in egg and vanilla, then add flour mixture and mix until completely combined.
    Scoop dough and roll into one-inch balls. Place balls about two-inches apart on a baking sheet lined with parchment paper. Use a teaspoon or your thumb to press a small divot into each ball. Freeze 30 minutes.
    Bake in a 350-degree oven for 13 to 15 minutes, until golden. Cool.
    Fill divot of each cooled cookie with one teaspoon caramel, then lightly drizzle with melted chocolate. Refrigerate 15 minutes, then serve.

Caramel-Gingerbread Cookie Bars

For cookie bars:
3/4 cup. unsalted butter, softened
1 cup lightly packed brown sugar
1 large egg
3 tablespoons molasses
2-1/4 cups flour
2-1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of cloves
1 teaspoon baking soda
1/4 teaspoon kosher salt
For frosting:
1/2 cup unsalted butter, room temperature
2 cups powdered sugar
5 tablespoons caramel
Sprinkles

    Cream butter and sugar until light and fluffy. Add egg and molasses and beat until well combined.
    In another bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt, then add to wet ingredients and mix until smooth. Refrigerate for 30 minutes.
    Evenly spread dough into a 9-inch square pan that’s been lined along the bottom and sides with foil and bake in a 350-degree oven for 18 to 20 minutes, until lightly golden. Remove from oven and let cool in pan. When completely cool, remove bars from pan.
    To make frosting, beat butter until smooth. Add powdered sugar and mix until smooth, then add caramel and mix until smooth. Spread frosting onto bars and top with sprinkles. Cut into squares and serve.
    Store in an airtight container as long as four days.

Mint Chocolate Chip Cookies

1 cup butter, softened
1 cup sugar, plus more for sprinkling
1 egg
1 teaspoon peppermint extract
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
6 drops green food coloring
1 cup chopped Andes candies

Preheat oven to 350° and line two large baking sheets with parchment paper.
    In a large bowl using a hand mixer, beat butter and sugar until pale and fluffy. Add egg and peppermint and mix until fully combined.
    Add flour, baking soda, baking powder, salt and green food coloring and mix until just combined and the dough is green to your liking. Fold in chopped candies.
    Using a small cooking scoop, form small balls and place two inches apart on two baking sheets that have been lined with parchment paper. Sprinkle with sugar.
    Bake in a 350-degree oven for 10 to 12 minutes, until puffed and set. Cool for 10 minutes on baking sheet, then transfer to a wire rack to cool completely.

Hot Chocolate Brownie Cups

For cups:
1 box brownie mix, plus ingredients called for on box
10 ounces mini marshmallows
For topping:
1/3 cup semi-sweet chocolate chips
1 cup chocolate-covered pretzels
Red, green, and white nonpareils

Preheat oven to 350° and grease a cupcake pan with cooking spray.
    Prepare brownie mix according to directions. Using an ice cream scoop, fill each cup in cupcake a pan that’s been coated with cooking spray about three-quarters full with batter.
    Bake in a 350-degree oven for 12 to 15 minutes, until edges look set but centers still look a little undercooked. Remove from oven and press marshmallows into centers. Return to oven for three to five minutes, until marshmallows puff and melt.
    Cool 15 to 20 minutes, then transfer to a cooling rack to cool completely.
    Melt chocolate chips in microwave. Break off pieces of chocolate-covered pretzels and use melted chocolate to stick them to sides of cookie cups. Let set.
    Drizzle chocolate over the tops of marshmallows and garnish with sprinkles. Store in an airtight container for as long as three days.

Red Velvet Crinkle Cookies

2 cups flour
2 tablespoons unsweetened cocoa powder
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon cream of tartar
1/2 cup butter
3/4 cup sugar
2 large eggs
2 teaspoon vanilla extract
1 tablespoon red food coloring
1/4 cup powdered sugar

    In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt and cream of tartar.
    In another large bowl using a hand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition, then add vanilla and red food coloring. Add dry ingredients and mix until just combined.
    Roll about 1 tablespoon dough into a ball, then roll ball in powdered sugar. Repeat with remaining dough, then roll each ball in powdered sugar a second time.
    Arrange balls about one inch apart on two parchment-lined baking sheets. Bake in a 350-degree oven 10 to 12 minutes, until cookies have flattened and are set in the middle. Cool on sheets for five minutes, then transfer to wire rack to let cool completely.

Peppermint Pattie-Stuffed Chocolate Cookies

1 box chocolate cake mix
1 teaspoon baking powder
2 large eggs
1/2 cup canola oil
14 miniature peppermint patties
Sprinkles, for decorating

    In a large bowl, whisk together cake mix and baking powder. In another bowl, whisk together eggs and oil. Add wet ingredients to dry and stir until fully combined.
    Using your hands, form small balls of dough. Flatten a ball, then place a peppermint patty in the center and fold dough over, covering completely. Transfer to two parchment-lined baking sheets, then repeat with remaining dough. You should have enough for about 14 cookies.
    Top with sprinkles, then bake in a 350-degree oven for eight to 10 minutes, until cooked through. Cool slightly on baking sheet, then transfer to a wire rack to cool completely.

Santa’s Trash Cookies

3/4 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 large egg
2 teaspoon vanilla
2-1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup crushed potato chips
1/3 cup crushed pretzels
1/3 cup semi-sweet chocolate chips
3 tablespoons red and green sprinkles
Flaky sea salt, for garnish

Preheat oven to 350º and line two baking sheets with parchment.
    In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in egg and vanilla until combined.
    In another large bowl, whisk together flour, baking soda, and salt until combined. Add dry ingredients to wet and mix until smooth. Dough will be thick. Gently fold in potato chips, pretzels, chocolate chips and sprinkles.
    Scoop tablespoon-size balls of dough and transfer to two parchment-lined baking sheets. Slightly press the tops and sprinkle with sea salt.
    Bake in a 350-degree oven for seven to eight minutes, until edges just turn golden. Remove from oven and cool two to three minutes, then transfer to cooling rack to cool completely.

Sugar Cookie Trees

1 tube sugar cookie dough
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
Green food coloring
1/2 teaspoons salt
Christmas nonpareils
Yellow mini M&Ms or sprinkle stars

    Use dough to make cookie balls in three sizes — one, two and three teaspoons each. Place on a parchment-lined baking sheet and bake in a 350-degree oven for five minutes. Remove smallest cookies and bake three to four minutes more. Remove from oven and let cool on a cooking rack.
    In a large bowl using a hand mixer, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, food coloring  and salt and beat until combined. Add more food coloring until desired color is reached. Transfer to a piping bag with a medium star tip.
    Pipe a circle of frosting onto the largest cookie. Top with the medium cookie, pipe another circle of frosting and top with the smallest cookie. Pipe a point on the smallest cookie. Decorate with sprinkles and top with a sprinkle star or a small yellow M&Ms. Serve.