How to Decorate Gingerbread Cookies to Win You the Swap

Anna Hezel is a food, culture, and travel writer, and currently a senior editor at TASTE. Her first book, Lasagna, features 50 creative baked pasta recipes. Even though holiday cookie swaps aren’t officially competitions, Anna’s shared…

Anna Hezel is a food, culture, and travel writer, and currently a senior editor at TASTE. Her first book, Lasagna, features 50 creative baked pasta recipes. Even though holiday cookie swaps aren’t officially competitions, Anna’s shared with us some of her favorite gingerbread decorating tips to ensure hers (and now yours) are the prettiest of the bunch.

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52 Highly Festive Holiday Cookie Recipes From Our Favorite Bakers

This time of year signifies a great many things: gatherings of loved ones, thoughtful gift exchanges, feasting galore. But nothing says “the holidays” more than these special-occasion cookies, brought to you by the Food52 team, our community, and a few…

This time of year signifies a great many things: gatherings of loved ones, thoughtful gift exchanges, feasting galore. But nothing says "the holidays" more than these special-occasion cookies, brought to you by the Food52 team, our community, and a few star cookie-bakers, too. Whether these recipes have been passed down to us from our great-great-grandparents, or brought into the family from a magazine clipping or church cookbook over the years, they usually have a meaningful story, and always bring good holiday cheer.

To share these baked goods with loved ones—and ensure your cookies arrive fresh, whole, and brimming with the festive tidings we're all craving—we also have time-tested tips on how to pack and ship your edible gifts. Frosted gingerbread, nutty biscotti, your famous macaroons—if you can bake them, you can make sure they arrive intact and ready to be enjoyed.

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Pink Peppermint Sugar Cookies.

[This post is sponsored by ALDI! I’ve teamed up with them to celebrate National Cookie Day!] Pink peppermint sugar cookies will make you the absolute happiest this holiday season! Guess what? It’s national cookie day! That means you have every excuse in the book to drop what you’re doing and go make these right this […]

The post Pink Peppermint Sugar Cookies. appeared first on How Sweet Eats.

[This post is sponsored by ALDI! I’ve teamed up with them to celebrate National Cookie Day!]

Pink peppermint sugar cookies will make you the absolute happiest this holiday season!

Pink peppermint sugar cookies are classic vanilla cut out cookies topped with peppermint cream cheese frosting. They are delicious!

Guess what? It’s national cookie day! That means you have every excuse in the book to drop what you’re doing and go make these right this season.

sugar cookie dough

Today I’m partnering with ALDI to help celebrate national cookie day and all the deliciousness that it has to offer. I get a ton of my baking ingredients at ALDI because they are right in my backyard – it’s super convenient and I love how my treats turn out! ALDI has all the baking essentials that I need during this crazy season and they have the BEST prices.

You can’t beat them! 

Pink peppermint sugar cookies are classic vanilla cut out cookies topped with peppermint cream cheese frosting. They are delicious!

It’s no secret that I can’t get enough of the whole pink peppermint combo. A few years ago I made pink peppermint macarons and that started the whole thing. It’s something about the mix of peppermint and vanilla and sugar. It’s absolutely delicious, but it also looks so pretty during this season because it’s PINK.

We’re so used to seeing red and green – having something pink feels special and fun and even luxurious.

Last year I made a pink peppermint cake as well as an incredible pink peppermint cocktail. So fun, right? 

cut out cookies

So here’s the thing. Cut-out sugar cookies are our absolute favorite to make at Christmas time. I swear they are one of the first to go too! They are always a hit on our cookie trays and now that we have kids… well, this is basically the only kind of cookie they care about.

Yes.

vanilla sugar cookies

Now that Max is four and becoming more independent, there are certain recipes that I let him make all “by himself.” That’s exactly what he asks for – he wants to make them all by himself! These are perfect for that. I help him measure everything out and then I let him know what goes in next. He pretty much does it all. 

Then we roll out the dough together and he cuts the shapes. They don’t always look as perfect as I want them to, but I also don’t want to make him redo because of what I think they should look like. He is always so proud of himself when he has a finished tray of cut outs! 

ALDI holiday sprinkles

For the cookie recipe, I kept it simple here. Just a classic vanilla sugar cookie that is inspired by my friend Bridget’s recipe. It’s my go-to. What I love SO much about these cookies is that you can use cold butter!

If you’re anything like me, I constantly forget to set the butter out and then I’m rushing around like a crazy person, attempting to soften it to the *perfect* consistency. You get me, right?

No worries about that with these ones. And you probably have all the ingredients on hand! 

To make things extra delicious, I finely chopped up a bit of the Baker’s Corner White Almond Bark and stirred it into the dough. I swear it makes the cookies melt in your mouth! 

pink peppermint frosting

The pink peppermint comes in on top of the cookie! Vanilla frosting with just a hint of peppermint – this way the entire cookie isn’t overpowered by mint. We don’t need toothpaste cookies, you know?

Now the secret to WHY these cookies are so incredible? The frosting. I still use a cream cheese frosting! Even with a dash of peppermint, everyone goes wild. I only use cream cheese frosting to frost my cookies and it is by far the most raved about. I just love it.

Pink peppermint sugar cookies are classic vanilla cut out cookies topped with peppermint cream cheese frosting. They are delicious!

When the cookies are frosted, we sprinkle them with the Baker’s Corner Holiday Sprinkles. Max just about straight up LOST HIS MIND over this entire jar of sprinkles. It is full of so many fun shapes (candy canes! Holly leaves and berries!) that you can really go to town with decorating your cookies. On that same note, they also have a really pretty pearl white sprinkle along with a pink and green combo.

We also crushed some candy canes on top for that extra peppermint feel.

So dreamy.

Pink peppermint sugar cookies are classic vanilla cut out cookies topped with peppermint cream cheese frosting. They are delicious!

These are such a fun way to celebrate National Cookie Day.

Run run run and make them! Head to your local ALDI and grab everything you need for cookie season.

Pink peppermint sugar cookies are classic vanilla cut out cookies topped with peppermint cream cheese frosting. They are delicious!

Pink Peppermint Sugar Cookies

Pink Peppermint Sugar Cookies

Pink peppermint sugar cookies are classic vanilla cut out cookies topped with peppermint cream cheese frosting. They are delicious!

  • 2 ¼ cups Baker’s Corner all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 12 tablespoons cold unsalted butter
  • ¾ c sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 tablespoons chopped Baker’s Corner White Almond Bark

pink peppermint frosting

  • 1/2 cup unsalted butter softened
  • 1 8-ounce block cream cheese, softened
  • 3 to 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1 to 2 drops red food coloring or your favorite alternative
  • Baker’s Corner Holiday Sprinkles for decoration
  • crushed candy canes for garnish
  1. Line one or two baking sheets with parchment paper.
  2. In a bowl, stir together the flour, baking powder and salt.
  3. Place the butter and sugar in the bowl of your electric stand mixer and beat until combined. Since the butter is cold, you may need to scrape the bottom of the bowl a few times to make sure everything is combined.
  4. Add in the egg and beat until combined. Add in the vanilla extract. Stir in the chopped white chocolate bark.
  5. Bring the cookie dough together with your hands and form it into a ball. Flour your workspace and rolling pin. Roll out your dough until it is about ¼ to 1/2 inch thick. We love thick sugar cookies! Cut the cookies out and place them on the baking sheet about 1 inch apart.
  6. Stick the baking sheet in the freezer for 15 to 30 minutes.
  7. Preheat the oven to 350 degrees F
  8. Remove the sheet and immediately place it in the oven. Bake for 10 to 12 minutes, or until they just look set. I don’t bake until the edges are golden – just until the cookies look set.
  9. Let the cookies cool on the baking sheet then transfer them to a cooking rack or parchment paper. Once cooled completely, frost with the pink peppermint frosting.

pink peppermint frosting

  1. In the bowl of an electric mixer, mix the butter and cream cheese on medium speed until smooth.
  2. Gradually add in the powdered sugar with the mixer on low speed, increasing the speed once all of the sugar is added. Add in the vanilla extract, peppermint extract then beat on medium to medium-high speed for a good 2 to 3 minutes until creamy, scraping down the sides if needed. If you find the frosting it a bit too thick, add in some milk 1 teaspoon at a time until desired consistency is reached.
  3. To add some pink to the cake, I remove about 1 cup of frosting and add a drop of food coloring to it and mix until my desired shade it reached. I then add that frosting back to the bowl, and stir it all together, but not completely. This creates a pretty “swirl” of frosting!
  4. Once the cookies have cooled completely, spread the frosting on them. Sprinkle with the Baker’s Corner sprinkles and crushed candy canes. These are such a hit!
  5. To freeze: bake and frost the cookies ahead of time. Wait 1 to 2 hours for the frosting to harden, then layer the cookies in between sheets of parchment paper in a container or resealable bag. Freeze for up to 3 months!

Pink peppermint sugar cookies are classic vanilla cut out cookies topped with peppermint cream cheese frosting. They are delicious!

Anything pink, I’m there!

The post Pink Peppermint Sugar Cookies. appeared first on How Sweet Eats.

It’s Not Christmas Till We Bake Norwegian Butter Cookies

Photo by Emily Vikre

Norwegian cookies are, like for many of us, essential during the holidays in Norway. But what makes a Norwegian cookie plate? Seven cookies, first …

Photo by Emily Vikre

Norwegian cookies are, like for many of us, essential during the holidays in Norway. But what makes a Norwegian cookie plate? Seven cookies, first of all, and a wide variety of cookies based on whatever traditions your family hold. This week, we're celebrating December and the onset of the holiday season with these buttery Norwegian cookies from Food52 contributor fiveandspice.


When I was growing up, the only time of year we ever, ever had cookies was at Christmas.

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Oatmeal Raisin Cookies

These oatmeal raisin cookies are literally the way Grandma made them, except with butter instead of shortening! They’re made with old-fashioned oats, brown sugar, and plenty of raisins. Continue reading “Oatmeal Raisin Cookies” »

These oatmeal raisin cookies are literally the way Grandma made them, except with butter instead of shortening! They're made with old-fashioned oats, brown sugar, and plenty of raisins.

Continue reading "Oatmeal Raisin Cookies" »

Black-and-White Chocolate Chunk Shortbread Cookies

All the flavour of an oreo in a very simple slice & bake shortbread. These cookies are SO BLOODY delicious! Their slighty spooooooky look from the black cocoa also makes them a CLASSY option for your halloween baking. One of my very lovely friends, Michelle, has written a cookbook called Weeknight Baking which is not only stunning but packed full of easy-to-make baking recipes. I utterly love the concept of the book – the recipes are mostly simple to make, and anything more complex is divided up over a few days. As someone who used to have to deal with the constraints of school days/uni lectures, I know the struggles of wanting to make beautiful birthday cake for someone with very limited time. I’m also definitely a weeknight baking type of person and will often just make some cookies on a Wednesday evening just because. These cookies got my attention firstly because they looked so interesting. Very ‘modern art’, as Michelle says in the recipe intro. The inclusion of black cocoa (which I grabbed off of Amazon) and a hefty bit of salt in a shortbread cookie dough produces an oreo-like flavour. Chunks of white chocolate are added to offset […]

The post Black-and-White Chocolate Chunk Shortbread Cookies appeared first on Izy Hossack – Top With Cinnamon.

Cookies and cream shortbread on a marble table with a cup of tea

All the flavour of an oreo in a very simple slice & bake shortbread. These cookies are SO BLOODY delicious! Their slighty spooooooky look from the black cocoa also makes them a CLASSY option for your halloween baking.

close up of cookies & cream shortbread cookies

One of my very lovely friends, Michelle, has written a cookbook called Weeknight Baking which is not only stunning but packed full of easy-to-make baking recipes. I utterly love the concept of the book – the recipes are mostly simple to make, and anything more complex is divided up over a few days. As someone who used to have to deal with the constraints of school days/uni lectures, I know the struggles of wanting to make beautiful birthday cake for someone with very limited time. I’m also definitely a weeknight baking type of person and will often just make some cookies on a Wednesday evening just because.

Cookies & cream shortbread on a marble table with a person wearing a pink jumper

These cookies got my attention firstly because they looked so interesting. Very ‘modern art’, as Michelle says in the recipe intro. The inclusion of black cocoa (which I grabbed off of Amazon) and a hefty bit of salt in a shortbread cookie dough produces an oreo-like flavour. Chunks of white chocolate are added to offset the bitter/salty notes of the dough, and they caramelise in the oven making a more complex flavour.

I love a slice & bake cookie because it helps you get a very consistently sized cookie without needing to roll & re-roll scraps, as you would if you were using cookie cutters. It’s also a very quick way to get a lot of cookies shaped and ready to go.

Another bonus is that the logs of cookie dough take up minimal space in the freezer/fridge so really, they’re a great option to keep on hand without the dough taking up precious fridge real-estate.

Black-and-White Chocolate Chunk Shortbread Cookies

Black-and-White Chocolate Chunk Shortbread Cookies

Yield: ~40 cookies
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Adapted from Weeknight Baking, by Michelle Lopez

Ingredients

  • 2 cups (240g) plain white (all purpose) flour
  • 3/4 cup (75g) black cocoa powder (see notes)
  • 1/4 cup (25g) dutch processed unsweetened cocoa powder
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon Maldon flaky salt
  • 1/4 teaspoon fine table salt
  • 1 cup (220g) unsalted butter, at room temperature
  • 3/4 cup + 1 tbsp (160g) granulated sugar
  • 8 ounces (220g) white chocolate, chopped into 1/4 to 1/2-inch chunks

Instructions

Make the cookie dough:

  1. In a medium bowl, whisk together the flour, two types of cocoa, bicarbonate of soda and both types of salt.
  2. In the bowl of a stank mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy - about 2 to 3 minutes. Use a rubber spatula to scrape the sides and bottom of the bowl as necessary.
  3. With the mixer on low, gradually add the dry ingredients. Increase to medium-low and beat the dough until the dough clumps around the paddle and/or the sides of the bowl - about 2 to 3 minutes.
  4. Add all the white chocolate at once and beat on medium low until the chocolate is evenly distributed throughout - about 1 minute.
  5. Tip the dough onto the counter and used your hands to shape it into a roughly 6-inch (15 cm) square. Use a bench scraper to divide the dough into 4 equal portions. Place one portion in the centre of a piece of plastic wrap and use your hands to shape it into a rough log. Fold the plastic over the log so it covers the dough completely and use your hands to roll the dough as you would clay, rolling it back and forth in quick motions until it forms a circular log about 1 1/2 inches (~4cm) wide and 5 inches (~13cm) long. Seal the plastic wrap tightly around the dough. Repeat with the remaining dough portions and refrigerate them or overnight (see bottom of recipe if you want to bake on same day OR bake later)


Slice & Bake the cookies:

  1. Position a rack in the centre of the oven and preheat to 305°F / 150°C convection. Line two half sheet pans with baking paper.
  2. Unwrap each dough log and discard the plastic wrap. Use a serrated knife to slice each log crosswise into 1/2-inch (~1.5cm) thick rounds, sawing the knife back and forth slowly to prevent the cookie dough from crumbling.
  3. Place the cookies about 2 inches (5 cm) apart on the prepared sheet pans. The dough should still be cool and firm to the touch. If not, chill the sheet pans in the freezer for at least 10 minutes before baking.
  4. Bake one pan at a time (keeping the other in the fridge) for 20-30 minutes, or until small hairline cracks are visible on the surface of the cookies. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies are set and feel firm to the touch. Repeat to bake remaining cookies.
  5. Serve warm or at room temperature. Store in an airtight container or zip-top bag at room temperature for up to 3 days.

Bake on same day...

This recipe divides the work over 2 days; to expedite the process and make the cookies in 1 day, refrigerate the cookie dough logs for at least 4 hours, until the dough is firm and doesn't indent when poked. Slice and bake the cookies as directed. If you find the cookies are losing their shape in the oven, freeze the subsequent batches of cookie dough rounds for an additional 5 to 10 minutes before baking.

Bake later...

Make the dough and shape it into logs as directed. Wrap each log in cling film, as directed and then in a layer of kitchen foil. The day before you plan to bake the cookies, thaw the dough by removing the layer of foil (but keeping them wrapped in cling film) and place in the fridge overnight. Bake as usual.

Notes

- Black cocoa powder is easy to source online as it is a speciality baking product. I got mine from Amazon UK, but if you're in the US you can get it from King Arthur Flour.

I made the following adaptations to Michelle's recipe:

- I cut some of the black cocoa powder with Dutch process cocoa to achieve a slightly more chocolate-y flavour for the cookie. This is because I find sometimes black cocoa can have a slightly bland flavour so adding some dutch process cocoa helps add a bit more flavour.

- We can't get kosher salt in the UK so I used a mixture of Maldon and fine table salt. If you have Kosher salt, use 1 teaspoon of it instead of the Maldon + table salt.

- I used white chocolate wafers by Guittard as that was what I had on hand (giving my cookies those layer-y bits of white chocolate as you can see in the photos). Michelle uses a bar of white chocolate which she chops into chunks - this is what I would've done so I've left that in the recipe.

- I baked my cookies for longer at a slightly lower temperature as I prefer a completely dry, crisp texture for these cookies. Michelle advises to bake for 15-18 minutes at 325°F (160°C) in the book.

The post Black-and-White Chocolate Chunk Shortbread Cookies appeared first on Izy Hossack - Top With Cinnamon.

Our 10 Most Popular Chocolate Chip Cookies of All Time

Food52 is 10 years old! To celebrate a decade of all things kitchen and home, we’re rolling out our top recipes, tips, and stories for another victory lap, along with some of our very favorite memories over the years. Go on, take ’em in!

A good choc…

Food52 is 10 years old! To celebrate a decade of all things kitchen and home, we’re rolling out our top recipes, tips, and stories for another victory lap, along with some of our very favorite memories over the years. Go on, take 'em in!


A good chocolate chip cookie can be life-affirming. Heck, even an average chocolate chip cookie can be life-affirming. But a great C.C.C.? Utterly life-changing.

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Multigrain and Seed Biscotti

I was browsing some older cookbooks recently. There are so many really great new cookbooks that come out every season that it’s easy to forget some of the beloved ones waiting patiently on our shelves, for us to return to them. Before electronics came on the scene, I used to curl up every night under the cover with an actual book or two, before dozing…

I was browsing some older cookbooks recently. There are so many really great new cookbooks that come out every season that it’s easy to forget some of the beloved ones waiting patiently on our shelves, for us to return to them. Before electronics came on the scene, I used to curl up every night under the cover with an actual book or two, before dozing off to bed.

The downside was that I always ended up bookmarking recipes that I wanted to make, and I’d get excited, and start running up and down (in back and forth) in my mind, about how I’m going to gather the ingredients when I wake up the next morning. Recently one that I came across was a recipe for Multigrain Biscotti in a cookbook from the ’90s that had nearly two dozen ingredients in it. But they sounded so good, I made a little (okay…not-so-little) shopping list, for the next day, using that list as a bookmark, planning to make them the next day.

Continue Reading Multigrain and Seed Biscotti...

This Cinnamon-Sugar Shortbread Has Everything We Want in a Cookie

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re setting up two cookies on a blind date.


Snickerdoodles have been an American favorite since the late 19th century, when a cooking instructor and newspaper columnist named Cornelia Campbell Bedford (her friends called her “Nellie”) created a sugar cookie bar that was dressed to the nines with cinnamon.

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Wait—*That’s* How Cookie Cutters Are Made?

I’m like a straight up Luddite.

I steer clear of technological advances with the firmness of an iron rudder. I tend, rather, to find wonder—and often beauty—in the sheer dexterity of the human hand. You’ve probably seen me wax ad nauseum on this very …

I’m like a straight up Luddite.

I steer clear of technological advances with the firmness of an iron rudder. I tend, rather, to find wonder—and often beauty—in the sheer dexterity of the human hand. You’ve probably seen me wax ad nauseum on this very site about the various reaches of human culinary capacity.

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