'Tis the season for holiday spirit, spending time with family and friends, giving, and indulging in deliciously sinful treats! That's one of the best things about the holidays - all the delightful snacks and meals you don't typically get throughout the year. In the spirit of Christmas, we at A B Pest Control & Insulation want to share with you 5 scrumptious Christmas cookie recipes that Santa will LOVE!
1. Gingerbread Man Cookies
Ingredients:
1/2 cup butter, softened
3/4 cup packed dark brown sugar
1/3 cup molasses
1 large egg, room temperature
2 tablespoons water
2-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Frosting of choice
Directions:
Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.
Ingredients:
FOR THE COOKIE DOUGH
3 c. all-purpose flour, plus more for surface
1 tsp. baking powder
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 tbsp. milk
FOR THE BUTTERCREAM FROSTING
1 c. (2 sticks) butter, softened
5 c. powdered sugar
1/4 c. heavy cream
1/2 tsp. pure almond extract
1/4 tsp. kosher salt
Food coloring
Directions:
In a large bowl, whisk together flour, baking powder, and salt and set aside.
In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
Shape into a disk and wrap in plastic. Refrigerate 1 hour.
When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes (so your shapes hold while baking!).
Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until smooth, then add powdered sugar and beat until no lumps remain. Add cream, almond extract, and salt and beat until combined.
Bake cookies until edges are lightly golden, 8 to 10 minutes.
Let cool, then frost and decorate as desired.
3. Christmas Pinwheel Cookies
Ingredients:
2 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar
1 large egg
3/4 tsp. almond extract
Red food coloring
Sprinkles
Directions:
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer, fitted with a paddle attachment), beat butter and sugar together. Add egg and beat until incorporated, then add extract. Add dry ingredients and beat until just combined.
Divide dough in half, keeping one half in mixing bowl. Add red food coloring and mix until desired color is reached. Shape each dough into a square that is roughly ½” thick. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.
Place red dough between two sheets of parchment paper and roll into a rectangle that’s about 1/4" thick. Repeat with white dough. Take top sheet of parchment paper off of each dough. Place red dough on top of white dough, dough sides facing each other. Gently press on top of dough to help seal together.
Remove top parchment paper and trim sides to match up evenly. Starting on a long side, use the bottom parchment paper to help roll dough tightly in to a log. Roll log on the counter a few times to help seal the edge. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Place sprinkles on a medium plate. Using a sharp knife, slice cookies 1/2” thick and roll edges in sprinkles. Place on baking sheets 2” apart.
Bake until edges are set and just starting to turn golden, 10 minutes.
4. Santa's Trash Cookies
Ingredients:
1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 large egg
2 tsp. pure vanilla extract
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
3/4 c. crushed potato chips
3/4 c. crushed pretzels
1 1/4 c. semi-sweet chocolate chips
1/2 c. red and green sprinkles
Flaky sea salt, for garnish
Directions:
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, 3 to 4 minutes. 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 just combined.
Gently fold in most of the potato chips, pretzels, chocolate chips, and sprinkles (reserve some for pressing on tops of cookies).
Using a medium cookie scoop, scoop balls of dough (about 2 tablespoons each) onto prepared baking sheets. Press down lightly on each cookie to flatten, then press remaining potato chips, pretzels, chocolate chips, and sprinkles on top. Sprinkle with flaky salt.
Bake until edges are just starting to get golden, 14 minutes.
Remove from oven and let cool 2 to 3 minutes, then transfer to cooling rack to cool completely.
5. Peppermint Patty-Stuffed Chocolate Cookies
Ingredients:
1 box chocolate cake mix
1 tsp. baking powder
2 large eggs
1/2 c. canola oil
14 York Peppermint Patty Minis
Sprinkles, for decorating
Directions:
Preheat oven to 350° and line two baking sheets with parchment paper. 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 to completely cover. Transfer to baking sheet and repeat with remaining dough (you should have enough for about 14 cookies).
Top with sprinkles and bake until cooked through, 8 to 10 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to let cool completely.
We're certain that these 5 irresistible treats will make you the host with the most and the favorite at any gathering and get you on Santa's nice list! Be sure if you make any of these, to bring us by some to sample! 😉
If you are needing to protect your home from pests this holiday season, call A B Pest Control & Insulation at 573-964-1100. From keeping your home warm all season long to protecting your home from pests, A B Pest Control & Insulation can take care of it all.
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