It happens every year. You bake more than enough holiday treats, only to have your family eat their way through the piles of shortbread and sugar cookies. No worries! We’ve got you covered with two quick, family favorite recipes: White Chocolate Cranberry Cookies and Gingerbread Friends!
White Chocolate Cranberry Cookies
Fun fact: Cranberries are primarily grown in five U.S. States, with Massachusetts being one of them!
Ingredients:
- 1 cup butter, softened
- 1 cup white sugar
- ½ cup brown sugar, packed
- 2 eggs
- 1 tsp. vanilla
- 2 cups white flour
- 2 tsp. baking soda
- 5 cups of white chocolate chips
- 5 cups dried cranberries
- 5 cups pecans, chopped
Directions:
- Preheat the oven to 350-degrees F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, mix together the flour and baking soda.
- In a large bowl, cream the butter and sugars until light and fluffy. Blend in the eggs and vanilla.
- Make a well in the butter bowl and stir in half of the flour mixture. Once combined, add the remaining flour and stir.
- Mix in the chocolate chips, cranberries, and pecans.
- Drop small spoonfuls of dough 2 inches apart onto the baking sheets.
- Bake 10-12 minutes, or until golden brown. Cool for 5 minutes before transferring cookies onto a plate.
- Serve with a glass of milk for dipping!
Gingerbread Friends
In 1875, gingerbread men cookies became popular in America thanks to the publishing of “The Gin-ger-bread Boy” in St. Nicholas Magazine, a children’s publication. The story doesn’t end well for the gingerbread man, but ever since we’ve been decorating gingerbread like people, animals, and shapes!
Ingredients for the Cookies:
- 3 cups white flour
- ¼ tsp. salt
- ¾ tsp. baking soda
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- ½ cup unsalted butter, brought to room temperature
- ½ cup white sugar
- 1 egg
- 2/3 cup molasses
Directions for the Cookies:
- In a large bowl, whisk together the flour, salt, baking soda, and spices.
- In another large bowl, cream the butter and sugars until light and fluffy. Add the egg and molasses. Beat until combined.
- Gradually add the flour mixture into the butter bowl. Beat until combined.
- Divide the dough in half and wrap each tightly in plastic wrap. Refrigerate for at least 2 hours, or overnight. Chilling helps to toughen up the dough, ensuring your future gingerbread friends hold their shape.
- When ready to shape and bake the cookies, preheat the oven to 350-degrees F. Line two baking sheets with parchment paper and set aside.
- On a lightly-floured surface, roll out the dough to ¼-inch thick. Use cookie cutters to shape the cookies. Place shapes on cookie sheets.
- Bake 8-12 minutes. Cool for 5 minutes before transferring cookies onto a cooling rack. Once completely cooled, decorate with royal icing.