Nothing says holiday tradition quite like homemade cookies. As we celebrate the season of cooking, baking (and eating), we’re sharing our favorite cookie recipes to get you in the spirit.
Grab a glass of milk and enjoy!
Oatmeal Cherry White Chocolate Cookies
“These cookies have all the good stuff like chocolate, oats and dried fruit – so basically they’re healthy. And not to mention so easy to make and always a hit! Enjoy.” – Cori Streetman, Principal at Barefoot PR
- 2 sticks of unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup dried cherries
1 cup white chocolate chips or chunks
- Heat oven to 350°F.
- In large bowl, beat margarine and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Store tightly covered.
* Recipe from Joy the Baker.
“This cookie recipe is a family tradition, passed down from my great grandmother. Making these over the years taught me that the key ingredient to baking is love. And butter. Lots of butter.” – Kathryn Goggin, Associate at Barefoot PR
- 2 sticks of butter, softened
- 1/2 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 teaspoon salt
- Seedless jam or jelly (I use strawberry)
- Cream butter and sugar together with an electric mixer.
- Add egg yolks and vanilla.
- Add flour and salt; mix until dough is formed.
- Wrap dough in plastic wrap and refrigerate 1-3 hours.
- Using your hands, roll dough into 1 -inch balls and arrange on a greased baking sheet.
- Bake for 5 minutes at 350 degrees; remove and make a circular indentation in each cookie. You can use your thumb if you want but I find the back of a wooden spoon works best!
*Tip: You can add orange zest to your dough for added flavor!
Joan’s Deluxe Sugar Cookies
“My mom’s sugar cookies taught me that baking brings families together – through decorating.” – Sarah Hogan, Principal at Barefoot PR
For Cookie Dough:
- 1 1/2 cups of powdered sugar
- 1 cup of butter (room temperature)
- 1 egg (room temperature)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups of flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- 2 1/2 cups powdered sugar
- 1/2 stick butter
- 3 oz cream cheese (full fat)
- pinch of salt
- 1 tablespoon milk (more may be added to give frosting the right consistency)
- Preheat Oven to 375 degrees
- In a stand mixer or bowl with an electric mixer, cream butter and sugar. When fluffy and well mixed, add egg, vanilla and almond extract.
- In a separate bowl, mix flour, baking soda and cream of tarter.
- 4. Slowly incorporate dry mixture into butter mixture. Mix just until flour mix is incorporated.
- Cover dough tightly with plastic wrap. Refrigerate at least 3 hours, but overnight is best.
- Remove dough from refrigerator and separate into 2-3 balls.
- On a lightly floured surface, roll dough to a .25-inch thickness. Keep dough balls in the fridge until ready to roll and cut.
- Use cookie cutters of your choice to cut shapes in dough. Place on an uncreased cookie sheet.
- Bake cookies 7-8 min. until edges are lightly browned.
- While cookies cool, mix frosting ingredients together using an electric mixer.
- Decorate cookies with frosting and sprinkles.
- Keep cookies covered until ready to eat. ENJOY!
Mrs. Schwink’s (aka Betty Crocker’s) Peanut Butter Cookies
“Peanut butter makes everything peanut better!” – Laura Schwinkendorf, Senior Associate at Barefoot PR
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup peanut butter
- ¼ cup shortening
- ¼ cup butter, softened
- 1 egg
- 1 1/14 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Mix sugars, peanut butter, shortening, butter and egg in large bowl with electric mixer or spoon. Stir in remaining ingredients. Cover and refrigerate mixture about 2 hours or until firm.
- Heat oven to 375°F. Shape dough into 1 ¼-inch balls and place them 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
- Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes. Remove from cookie sheet. Cool on wire rack.