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ULTIMATE HOLIDAY COOKIES (W/ VARIATIONS)
from "Real Simple® magazine"

Rolling out the dough will be easier if you shape the dough into a disk first. Then roll the dough from the center out to the edges, rolling across in all directions. Roll the dough to an even thickness.

Hands-on time: 15 minutes
Total time: 30 minutes (not including cooling)

Makes 60 cookies
 Real Simple® magazine
INGREDIENTS (CLICK TO BUY)

Cookie Base
2 sticks unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 large egg
2 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/4 teaspoons baking soda

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PREPARATION

Cookie Base Recipe
Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Add ingredients from the variation of your choice. Unless the directions for the variation state otherwise, form the dough into tablespoon size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.
NUTRITION PER SERVING
CALORIES 70(39% from fat); FAT 3g (sat 2g); SUGAR 6g; PROTEIN 1g; CHOLESTEROL 12mg; SODIUM 44mg; FIBER 0g; CARBOHYDRATE 10g
Gingersnaps (Makes 60 cookies)
Make the cookie base recipe, adding 2 teaspoons ground ginger and 3 more tablespoons flour. Divide the dough into 2 portions. Wrap in plastic. Freeze for 1 hour. On a floured surface, roll the dough out 1/4 inch thick. Cut into 2-inch stars. Bake for 8 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks to cool completely. Sprinkle with confectioners' sugar.
NUTRITION PER SERVING
CALORIES 71 (38% from fat); FAT 3g (sat 2g); SUGAR 6g; PROTEIN 1g; CHOLESTEROL 12mg; SODIUM 44mg; FIBER 0g; CARBOHYDRATE 10g
Fruitcake Bars (Makes 30 bars)
Make the cookie base recipe, adding 1 cup dried cranberries, 1 cup (4 ounces) candied or plain pecans, and 1tablespoon rum. Spread the batter in a buttered or parchment-lined 9-inch square baking pan. Bake for 35 minutes. Transfer pan to a wire rack. Cool for 10 minutes before slicing.
NUTRITION PER SERVING
CALORIES 175(46% from fat); FAT 9g (sat 4g); SUGAR 14g; PROTEIN 2g; CHOLESTEROL 23mg; SODIUM 89mg; FIBER 1g; CARBOHYDRATE 23g
Oatmeal and Pie Spice (Makes 60 cookies)
Make the cookie base recipe, adding 2 cups old-fashioned oatmeal and 1 teaspoon apple pie or pumpkin pie spice (or substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg). Shape and bake as in the base recipe, or roll and freeze. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks.
NUTRITION PER SERVING
CALORIES 122(37% from fat); FAT 5g (sat 3g); SUGAR 8g; PROTEIN 2g; CHOLESTEROL 17mg; SODIUM 67mg; FIBER 1g; CARBOHYDRATE 18g
Chocolate Chunk and Almonds (Makes 40 cookies)
Make the cookie base recipe, adding 12 ounces semisweet chocolate (chopped or chips) and 1 cup (4 ounces) chopped toasted almonds. Shape, bake and cool according to the base recipe.
NUTRITION PER SERVING
CALORIES 109(50% from fat); FAT 6g (sat 3g); SUGAR 8g; PROTEIN 2g; CHOLESTEROL 12mg; SODIUM 45mg; FIBER 1g; CARBOHYDRATE 14g
Pine Nut Drops (Makes 40 cookies)
Make the cookie base recipe. Form into tablespoon-size balls. Spread 2 1/2 cups raw pine nuts on a plate. Roll each ball in the pine nuts, pressing so the nuts adhere. Place 2 inches apart on prepared baking sheets. Bake and cool according to the base recipe.
NUTRITION PER SERVING
CALORIES 108(58% from fat); FAT 7g (sat 2g); SUGAR 6g; PROTEIN 2g; CHOLESTEROL 12mg; SODIUM 45mg; FIBER 0g; CARBOHYDRATE 11g
White Chocolate Snowballs (Makes 20 cookies)
Make the cookie base recipe. Form the dough into teaspoon-size balls. Spread one 7–ounce bag of sweetened flaked coconut on a plate. Roll each ball into the coconut, pressing so it adheres. Place n prepared baking sheets. Bake for 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Meanwhile, in a heat-proof bowl placed over, but not touching, simmering water, melt 12 ounces white chocolate (chopped or chips). Turn half the cookies upside down and spread the flat sides with the white chocolate. Sandwich them with the remaining cookies.
NUTRITION PER SERVING
CALORIES 347(47% from fat); FAT 18g (sat 13g); SUGAR 30g; PROTEIN 4g; CHOLESTEROL 36mg; SODIUM 178mg; FIBER 1g; CARBOHYDRATE 43g


Ginger Chunk Snowballs
Product nutrition and information
 Quantity Ingredients Est.Price
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
  Domino Dark Brown Sugar - $1.69/ea
 1lb
 
  Karo Light Corn Syrup - $3.69/ea
 16fl oz
 
  Spice Select Pure Vanilla Extract - $8.99/ea
 2fl oz
 
  Alderfer Eggs Grade A Large Organic Eggs
This product is currently unavailable.
 
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
 5lb
 
  Just FreshDirect Dried Coconut Chips - $3.99/ea
 4oz
 
  Guittard Choc-Au-Lait White Chocolate Chips - $5.99/ea
 12oz
 
You May Already Have
  Domino Granulated White Sugar - $2.79/ea
 2lbs
 
  David's Kosher Salt - $3.19/ea
 16oz
 
  Arm & Hammer Baking Soda - $1.39/ea
 16oz
 
Estimated Total:  
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