Tis that time of year for goodies on goodies. We’ve been collecting cookie recipes for months in anticipation for December. If it’s an office cookie party, one at our apartment community or one with close friends, we will be prepared for all of the cookie exchanges.
Knowing that cookie taste buds can vary (we see you the no-coconut-or-nut-anything cookie lover), we’ve complied several recipes below that can cover a gamut of cookie lovers. Best of all…they’re pretty easy and don’t take very long to make.
Mint Chocolate Chip
1 package of sugar cookie mix
½ cup of butter
½ teaspoon of mint extract
1 cup of Andes chocolate mints (chopped)
½ cup of semisweet chocolate chips
Green food coloring (optional)
Preheat oven to 350°F. In a large bowl, combine sugar cookie mix, butter, extract, and egg until dough is well mixed and soft. Stir in chocolate mints and chocolate chips.
Roll dough into small balls and place on a greased cookie sheet with dough 2 inches apart.
Bake 10 minutes or until lightly brown. Cool and remove from cookie sheet to wire rack. Store at room temperature in an air tight container.
TIP: Store the cookies in these fun and festive gift boxes to give to friends.
The Best Holiday Cookie Bars
2 sticks of butter at room temperature
1 cup of sugar
½ cup of dark brown sugar
Dash of vanilla
3 cups of all-purpose flour
¾ tsp of baking soda
¾ tsp of salt
1 ½ cups (plus a little extra dash) of candy coated chocolates
1 cup of semi chocolate chips
½ cup of peanut butter chips
Preheat oven to 350 degrees and grease a baking pan.
Beat together butter and sugar until well mixed and fluffy.
Add in eggs and vanilla extract, continuing to mix.
Slowly add flour, baking soda, and salt, mixing between each addition.
Stir in candy coated chocolates, chocolate chips, and peanut butter chips. Press mixture into baking pan and bake for 35-45. Let cool and cut into squares.
TIP: Add a touch of holiday to the top of your bars with these fun and festive sprinkles. Just sprinkle on after removing from oven.
Cinnamon Roll Cookies
One package of premade sugar cookie dough
¼ stick of butter
Cinnamon (amounts will vary depending upon amount of cookie dough)
Brown Sugar (amounts will vary depending upon amount of cookie dough)
1 cup of powdered sugar
½ tsp vanilla
½ cup of cup milk
½ tsp of melted butter
Preheat oven to temperature on cookie dough packaging. Flour a large surface and roll out sugar cookie dough. Brush the top of the dough with melted butter. Sprinkle cinnamon and brown sugar over the melted butter to make a light, even layer. Roll the dough into a long log and cover with plastic wrap. Chill dough for two hours in fridge or 30 minutes in freezer.
Remove dough from plastic wrap and slice thinly. Bake the cookies according to the sugar cookie dough instructions.
While the dough bakes, mix the butter, vanilla, and milk together. In a medium bowl, add the powdered sugar and slowly mix in the milk mixture into the sugar until desired consistency. Once the cookies are done and removed from the oven, drizzle with the glaze while still warm.
TIP: Our favorite cinnamon is the Simply Organic Cinnamon found at Thrive Market. It really has the best taste and no additives.
Vegan Fudge Cookies
½ cup of vegan butter
½ cup of sugar
½ cup of light brown sugar
Dash of vanilla
1 cup of all-purpose flour
2/3 cup of unsweetened coca powder
¼ tsp of salt
1 tbsp of non-dairy milk
½ cup of dark chocolate, chopped or morsels
Preheat oven to 350 degrees and grease a baking sheet.
Cream together the butter, sugar, and brown sugar. Add the vanilla. Set aside.
In a separate bowl, mix together the flour, cocoa, baking soda, and salt. Combine the dry ingredients into the wet ingredients. Mix the milk into the dough and then the dark chocolate chunks. The dough will be thick and sticky.
Roll dough into balls and place on baking sheet. Bake for 10 minutes until set, the cookies will firm as they cool. Store in an air tight container.
TIP: We use Trader Joe’s dark chocolate bars chopped in to bite sizes. You can order these here.
Gluten-Free Apple Pie Cookies
1 cup of instant oats (gluten-free)
¾ cup of gluten-free flour
1 ½ tsp baking powder (gluten-free)
1 ½ tsp cinnamon
Dash of salt
2 tbsp of unsalted butter (room temperature)
1 large egg at room temperature
Dash of vanilla
½ cup of honey
1 cup of finely diced red apples
In a large bowl, combine the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, combine the butter, egg, and vanilla. Stir in the honey. Add and stir the dry mixture into the wet mixture until well mixed. Fold in the apples and chill the mixture for 30 minutes.
Preheat oven to 325 degrees and grease a baking sheet.
Scoop dough onto baking sheet and bake for 13-15 minutes. Cool and store in air tight container.
TIP: If you’re looking for gluten-free flour, try the Simply Balanced gluten-free flour at Target.
Do you have a favorite cookie recipe to share? Comment below!