Candy Cane Cookies
2 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1 tsp peppermint extract
½ cup crushed candy canes
red food coloring
Preheat the oven to 350°F. Mix flour, baking powder, and salt. In a separate bowl, beat butter and sugar until fluffy. Add the egg, vanilla, and peppermint extract to the butter mixture, and mix well. Gradually add the flour mixture and mix until combined. Divide the dough in half and color one half with red food coloring. Take small pieces of each color and roll them into ropes. Twist the red and white ropes together and shape them into circles. On a prepared baking sheet, bake for 9-11 minutes until set. Let cool, then sprinkle with crushed candy canes.
Cranberry Oatmeal Cookies
1 cup butter, softened
1 cup white sugar
2 eggs
1 tsp vanilla
1 ½ cups flour
1 cup rolled oats
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
1 cup white chocolate chips
1 cup fresh cranberries, quartered
Preheat the oven to 375°F. Cream together the butter and sugar, and then add the eggs and vanilla, and mix well. In a separate bowl, add the flour, oats, baking soda, salt, and cinnamon, and stir until well combined. Add them to the wet ingredients and mix until you have a soft dough and then stir in the white chocolate chips and cranberries. Drop by the tablespoon onto a cookie sheet, leaving 2” between each cookie. Bake on a prepared baking sheet for 10 minutes or until lightly browned.
Peppermint Meltaway Cookies
1 ¼ cups all-purpose flour
½ cup cornstarch
1/4 tsp salt
1 cup unsalted butter, softened
½ cup powdered sugar
½ tsp peppermint extract
2 Tbsp salted butter, softened
2 Tbsp half and half
¼ tsp peppermint extract
1 ½ cups powdered sugar
¼ cup peppermint bits, finely crushed
Whisk together the flour, cornstarch, and salt, and set aside. In a separate bowl, cream together the butter and powdered sugar until combined. Mix in the peppermint extract, then add the flour mixture and mix just until combined. Cover the bowl with plastic wrap and chill until it is nearly firm, about 1 hour. Preheat the oven to 350°F. Shape 1 Tbsp into balls, spacing cookies 2” apart on a prepared baking sheet. Bake until cookies are set and bottoms are lightly golden brown, about 10-13 minutes. To make the frosting, cream together butter, half and half, peppermint extract, and powdered sugar until light and fluffy. Once the cookies are cooled, spread the frosting on top and add crushed peppermint bits.
Red Velvet Cookies
1 ½ cups all-purpose flour
½ cup cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 Tbsp red food coloring
1 cup white chocolate chips
Preheat the oven to 350°F. Whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, beat the softened butter and sugar together until light and fluffy. Add the egg, vanilla extract, and red food coloring to the butter mixture and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mix until just combined, and then fold in the white chocolate chips. Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them at least 2”apart.Bake for 8-10 minutes or until the edges are crispy.