Camilla – Page 16 – Family Feast

You might think the best holiday cookie is just about nostalgia, but testing a range of recipes shows flavor and texture matter more. You’ll find twelve reliable cookie ideas here, each with a clear profile and simple steps to follow, from crisp shortbread to chewy molasses and peppermint-dipped chocolate. Try a couple that match your oven time and gift needs, and you’ll know which to bake again. Classic Buttery Shortbread Cookies Classic, melt-in-your-mouth shortbread that’s buttery, tender, and perfect with tea. Ingredients: 1 cup (226 g) unsalted butter, softened 1/2 cup (100 g) granulated sugar 1/4 cup (30 g) powdered (confectioners’) sugar 2 cups (240 g) all-purpose flour 1/4 teaspoon salt 1 teaspoon pure vanilla extract (optional) Extra granulated sugar for sprinkling (optional) How to Make: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. Beat the softened butter in a bowl until smooth and creamy. Add the granulated and powdered sugars and beat until light and fluffy. Mix in the vanilla if using. Stir in the flour and salt until the dough just comes together; don’t overwork it. Turn the dough onto a lightly floured surface and shape into a disk, or press into a 9-inch pan for slice-and-bake shortbread. For drop or cut-out cookies: roll the dough to about 1/2-inch thickness and cut with a cookie cutter, or form a log and slice into rounds. Place cookies on the prepared sheet, prick the tops lightly with a fork if desired, and sprinkle a little sugar over them. Bake for 18–22 minutes, or until the edges are very lightly golden. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these buttery shortbread with a cup of tea or give them as a homemade gift — simple, elegant, and utterly delicious. Chewy Ginger Molasses Cookies Chewy Ginger Molasses Cookies — warm, spicy bites with a soft, chewy center and a crackly sugar shell. Ingredients: 2 1/4 cups (280 g) all-purpose flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves (or allspice) 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup (170 g) unsalted butter, softened 1 cup (200 g) granulated sugar, plus extra for rolling 1 large egg 1/4 cup (85 g) molasses 1 teaspoon vanilla extract How to Make: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Whisk flour, ginger, cinnamon, cloves, baking soda, and salt in a bowl. Beat the softened butter and 1 cup sugar until light and fluffy. Add the egg, molasses, and vanilla; mix until combined. Gradually stir the dry ingredients into the wet until a soft dough forms. Scoop tablespoon-sized portions, roll into balls, and coat lightly in granulated sugar. Place dough balls about 2 inches apart on prepared sheets. Bake 8–10 minutes, until edges are set and centers look slightly soft. Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely. Enjoy these chewy, spiced cookies with a cold glass of milk or a hot cup of tea — perfect for sharing (or keeping all to yourself!). Cinnamon-Sugar Snickerdoodles Warm, cinnamon-scented snickerdoodles with a soft center and crackly sugar coating. Ingredients: 1 cup (2 sticks) unsalted butter, softened 1 1/2 cups granulated sugar 2 large eggs 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon (for dough) 1/4 cup granulated sugar (for rolling) 2 teaspoons ground cinnamon (for rolling) How to Make: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Cream the softened butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time until combined. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and 2 teaspoons cinnamon. Gradually add the dry ingredients to the butter mixture and mix until just combined. In a small bowl, mix the 1/4 cup sugar and 2 teaspoons cinnamon for rolling. Scoop dough by rounded tablespoons and roll into balls, then roll each ball in the cinnamon-sugar mixture to coat. Place dough balls about 2 inches apart on the prepared baking sheets. Bake for 8–10 minutes, until edges are set and tops are cracked but centers are still soft. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Enjoy these warm, cinnamon-sugary snickerdoodles with a cup of milk or a cozy mug of cocoa! Chocolate-Dipped Peppermint Crinkles A festive twist on a classic crinkle—chewy chocolate cookies rolled in powdered sugar, dipped in dark chocolate and sprinkled with crushed peppermint for extra crunch and holiday cheer. Ingredients: 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/4 cup milk 1/2 cup powdered sugar (for rolling) 4 ounces dark chocolate or semi-sweet chocolate, chopped or chips 2 teaspoons coconut oil or vegetable oil (optional, for shinier melt) 1/4 cup crushed peppermint candy or candy canes How to Make: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk together flour, cocoa powder, baking powder, and salt in a bowl. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla to the butter mixture and mix until combined. Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry, mixing until just combined. Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball in powdered sugar. Place the coated dough balls about 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, until edges are set but centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Melt the chopped chocolate with the oil in a microwave in 20–30 second bursts, stirring until smooth, or melt in a double boiler. Dip half of each cooled cookie into the melted chocolate, letting excess drip off, and place back on the wire rack. Immediately sprinkle the chocolate with crushed peppermint and let the chocolate set completely. Once set, arrange on a platter and enjoy—these are perfect with hot cocoa or as a giftable holiday treat! Happy baking and enjoy the minty, chocolatey crunch! Brown Butter Pecan Blossoms Brown Butter Pecan Blossoms: nutty, buttery cookies with a chocolate heart. Ingredients: 1 cup (2 sticks) unsalted butter 1 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup finely chopped pecans, toasted and cooled About 36 milk chocolate or chocolate-covered caramel kisses (unwrapped) How to Make: Brown the butter: melt butter in a medium skillet over medium heat, swirling occasionally, until it foams and turns golden brown with a nutty aroma, about 5–7 minutes. Transfer to a bowl and let cool 5 minutes. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Mix sugars into the warm brown butter until slightly dissolved and combined. Stir in the egg and vanilla until smooth. In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet mixture and stir until just combined. Fold in the chopped toasted pecans gently. Scoop dough by rounded tablespoons and roll into balls; place 2 inches apart on the prepared sheets. Bake for 9–11 minutes, until edges are set and tops are lightly golden. Immediately press one chocolate kiss into the center of each hot cookie; the chocolate will soften and create a little blossom. Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely. Enjoy these warm, nutty blossoms with a glass of milk or a mug of cocoa — they’re irresistible. Lemon-Glazed Spritz Cookies Bright, buttery spritz cookies with a tangy lemon glaze — perfect for holiday sharing. Ingredients: 1 cup (2 sticks) unsalted butter, softened 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 teaspoon lemon zest (from 1 lemon) 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 cup powdered sugar (for glaze) 1 to 2 teaspoons fresh lemon juice (for glaze) Optional: colored sprinkles for decoration How to Make: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla, and lemon zest; mix until combined. Whisk together the flour, salt, and baking powder, then gradually mix into the wet ingredients until a soft dough forms. Fit a cookie press or piping bag with a star tip and fill with dough, or transfer dough to a cookie press per manufacturer instructions. Press or pipe cookies onto prepared sheets about 1 inch apart. Bake 8–10 minutes, until edges just begin to turn golden; avoid overbaking. Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely. Whisk powdered sugar with 1 teaspoon lemon juice, adding more juice a few drops at a time until smooth and spreadable for glaze. Drizzle or brush the lemon glaze over cooled cookies and add sprinkles if desired; let glaze set before serving. Enjoy these bright, buttery treats with a glass of milk or a cup of tea! Nutty Thumbprint Cookies With Jam Nutty Thumbprint Cookies With Jam — buttery, crunchy edges with a sweet jammy center. Ingredients: 1 cup (2 sticks) unsalted butter, softened 2/3 cup granulated sugar 1 large egg yolk 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 1 cup finely chopped mixed nuts (walnuts, pecans, or almonds) 1/3 cup fruit jam or preserves (raspberry, apricot, or your favorite) Extra granulated sugar or powdered sugar for rolling (optional) How to Make: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Beat the softened butter and granulated sugar together until creamy and smooth. Mix in the egg yolk and vanilla extract until combined. Stir in the flour and salt until a soft dough forms. Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the chopped nuts (or in extra sugar) to coat the outside. Place the coated dough balls on the prepared baking sheet about 2 inches apart. Use your thumb or the back of a small spoon to gently press a ~1/2-inch indentation into the center of each ball. Fill each indentation with about 1/2 teaspoon of jam. Bake for 12–14 minutes, until the edges are lightly golden but the centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Optional: dust with powdered sugar before serving for a festive touch. Enjoy these nutty, jam-filled thumbprint cookies with a cup of tea or as a sweet holiday treat! Double Chocolate Chunk Cookies Double Chocolate Chunk Cookies — rich, fudgy cookies studded with melty chocolate for chocoholics. Ingredients: 1 cup (226 g) unsalted butter, softened 1 cup (200 g) granulated sugar 1 cup (220 g) packed brown sugar 2 large eggs 2 tsp vanilla extract 2 cups (250 g) all-purpose flour 3/4 cup (75 g) unsweetened cocoa powder 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 1/2 cups (255 g) semisweet chocolate chunks or chopped chocolate 1/2 cup (85 g) dark chocolate chips (optional, for extra variety) How to Make: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the chocolate chunks and optional dark chocolate chips until evenly distributed. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–12 minutes, until the edges are set but the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Bite into one of these for a gooey, chocolatey moment—pure cookie bliss! Coconut-Almond Snowball Cookies Coconut-Almond Snowball Cookies — buttery, nutty little clouds that melt in your mouth. Ingredients: 1 cup (2 sticks) unsalted butter, softened 1/2 cup powdered sugar, plus extra for dusting 1 teaspoon vanilla extract 1/4 teaspoon salt 2 cups all-purpose flour 1 cup finely shredded sweetened or unsweetened coconut 3/4 cup finely chopped almonds (or almond meal for a more tender texture) 1/4 cup cornstarch (optional, for extra melt-in-your-mouth texture) How to Make: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in the vanilla extract and salt until combined. Stir in the flour and cornstarch (if using) a little at a time until the dough just comes together. Fold in the shredded coconut and chopped almonds until evenly distributed. Scoop tablespoon-sized portions of dough and roll into smooth balls; place them about 1 inch apart on the prepared sheet. Bake for 12–15 minutes, or until the bottoms are very lightly golden (tops should remain pale). Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack and let cool completely. Once cool, roll each cookie in powdered sugar until fully coated; for extra snowy effect, dust again just before serving. Enjoy these coconut-almond snowballs with a cup of hot cocoa — pure holiday cloudiness in every bite! Cardamom and Orange Sugar Cookies Bright, fragrant cardamom-orange sugar cookies that melt in your mouth and sparkle with citrusy cheer. Ingredients: 2 1/2 cups (320 g) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1 tablespoon ground cardamom (or 1 tablespoon freshly ground from pods) Zest of 2 oranges (about 2 teaspoons) 1 cup (225 g) unsalted butter, softened 3/4 cup (150 g) granulated sugar, plus extra for rolling 1 large egg 1 teaspoon vanilla extract 1 tablespoon freshly squeezed orange juice How to Make: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk the flour, baking powder, salt, and ground cardamom together in a bowl; stir in the orange zest so it’s evenly distributed. In a separate large bowl, beat the softened butter and 3/4 cup sugar until light and fluffy, about 2–3 minutes. Mix in the egg, vanilla extract, and orange juice until smooth and combined. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms; don’t overmix. Scoop or roll dough into 1‑inch balls, then roll each ball in a little granulated sugar to coat. Place dough balls about 2 inches apart on the prepared baking sheets and gently flatten each ball with the bottom of a glass or your palm to about 1/4–1/3 inch thick. Bake for 9–12 minutes, until edges are just set and bottoms are lightly golden. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days, or freeze for longer keeping. Enjoy a warm, citrus-scented bite — these cookies are perfect with tea, coffee, or a cozy holiday smile. Salted Caramel Oatmeal Cookies Chewy salted caramel oatmeal cookies that balance sweet, buttery caramel with a hint of sea salt — pure holiday comfort in every bite. Ingredients: 1 cup (2 sticks) unsalted butter, softened 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs 2 tsp vanilla extract 1 1/2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 3 cups rolled oats 1 cup chopped soft caramels or caramel bits 1/2 cup chopped toasted pecans or walnuts (optional) Flaky sea salt for sprinkling How to Make: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream the softened butter with the brown and granulated sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla. Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the rolled oats, caramel pieces, and optional nuts until evenly distributed. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until edges are golden but centers are still soft. Immediately after removing from the oven, sprinkle a pinch of flaky sea salt on each cookie. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature — these salted caramel oatmeal cookies are irresistible with a glass of milk or a cup of tea! Cranberry-White Chocolate Biscotti A crisp, festive biscotti studded with tart cranberries and sweet white chocolate—perfect for dunking in coffee or giving as a tasty homemade gift. Ingredients: 2 cups (240 g) all-purpose flour 1 tsp baking powder 1/4 tsp salt 1/2 cup (113 g) unsalted butter, softened 3/4 cup (150 g) granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 tsp almond extract (optional, but nice) 3/4 cup dried cranberries (about 90 g) 3/4 cup white chocolate chips or chopped white chocolate (about 130 g) Zest of 1 orange (optional, for brightness) How to Make: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Whisk together the flour, baking powder, and salt in a bowl. In a larger bowl, beat the softened butter and sugar until creamy and light. Add the eggs one at a time, mixing after each, then stir in the vanilla and almond extract and orange zest if using. Fold the dry ingredients into the wet until a stiff dough forms. Gently fold in the dried cranberries and white chocolate so they’re evenly distributed. Shape the dough into a log about 12 inches long and 2 inches wide on the prepared sheet; flatten the top slightly. Bake 25–30 minutes, until the log is golden and firm to the touch. Remove from oven and let cool 10 minutes. Reduce oven temp to 325°F (160°C). Transfer the log to a cutting board and slice diagonally into 1/2-inch to 3/4-inch slices. Arrange the slices cut-side down on the baking sheet and bake 10–12 more minutes, flip them over, and bake another 8–10 minutes until crisp and lightly golden. Let the biscotti cool completely on a wire rack; they’ll crisp up as they cool. Enjoy these cranberry-white chocolate biscotti with your favorite cup of coffee or tea — they make mornings (and gifts) extra cheery! Conclusion You’ve got a dozen reliable cookie ideas, so pick a few and start baking. Line your pans, set timers, and chill dough as needed. If you meant to make only shortbread, you’ll find molasses and snickerdoodles waiting in the same bowl of spices on the counter — a small coincidence that saves time. Cool cookies on racks, package any extras, and label them for gifting. Share, enjoy, and repeat when cravings return.