Guess what time it is? It’s cookie time!!
Growing up in my house, Christmas was synonymous with cookies. But not just any cookies…Butter Cookies. I’m not sure what you think of when you think of butter cookies, but in my family it’s a sweet and crumby thumb print cookie with grape jelly in the middle.
My dad is devoted to making these every Christmas. It’s a family recipe that’s been passed down from memories and wrinkled up pieces of paper. I still have 2 aunts and 1 great aunt who can quote the recipe to me by heart. The rest of us have to call one of them to get it. I usually write all of my family recipes down but it’s still super nostalgic for me to actually have to rely on someone to get the recipe. Even though I don’t make them in my house every Christmas I can count on my dad and my aunts to follow through every year.
Whenever I want to make these I always call my dad who tries his hardest to recall the steps. He usually gets it right but always tells me to call one of my aunts to be sure. How sweet, right?
Because the Butter Cookie recipe is so close to my family and my heart, I’m not going to share it here. But I will share some of my favorite cookie recipes, ones you should make sure to include on your holiday menu.
Soft & Chewy Lemon Sugar Cookies
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 tsp lemon extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
Preheat the oven to 350° F and line baking sheets with parchment paper
Cream your butter and sugar in a large mixing bowl until pale and fluffy
Add the egg, and beat on medium-high speed until incorporated
Stir in the egg yolk, vanilla extract & lemon extract until just combined
Add in all your dry ingredients: flour, cornstarch, baking soda, and salt
Stir together until incorporated
Drop about 1.5 tbsp balls of cookie dough on the baking sheets and leave about two inches between each
Flatten the balls slightly with the palm of your hand
Bake the cookies in the center rack for 8 to 10 minutes until the edges are beginning to turn golden (DO NOT over bake)
Cool on the baking sheet
The Original NESTLE Chocolate Chip Cookie
My go-to chocolate chip recipe is the Original Nestle recipe. I make 2 changes:
- Replace the 2 eggs with 1/2 cup of unsweetened apple sauce
- Chop bakers chocolate instead of using chocolate chips for chocolate chunks (I only do this when I’m not being lazy. On lazy days I use the chocolate chips).
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg, plus 1 yolk
- 1 tbsp vanilla
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 2 3/4 cup flour
Cinnamon Sugar Mixture
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- Preheat oven to 325°F & line a baking sheet with a parchment paper
- Cream your butter and sugars together until light and fluffy
- Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix
- Add in flour until just combined
- In a separate bowl mix the cinnamon and sugar together for the cinnamon sugar mixture
- Scoop about 2 tbsp of the dough and roll into a ball
- Coat each ball into the cinnamon sugar mixture
- Place on the baking sheet and bake for 10-12 minutes
- Let the cookies cool on the baking sheet for about 3 minutes before transferring to a wire rack to cool completely
Soft Batch Double Chocolate Fudge Cookies from Baker by Nature
Here’s a cookie I haven’t tried yet but I’ve bookmarked it for this holiday season. The holidays are a perfect time for fudge, and Ashley from Baker by Nature hails this as “pure chocolate fudge.” I’m definitely going to try this cookie this season.
Here’s the link to the recipe: https://bakerbynature.com/soft-batch-double-chocolate-fudge-cookies/