Cookies are a universal treat. From the very basic chocolate chip cookie to the wilder peanut butter s’more bites (it exists, we swear). Now that we’re gearing up for the holidays, what better way to do so, rather than shopping for women’s swimsuits and beachwear, than with cookie recipes galore! I think by now we may be all turkey-ed out, and more so, pumpkin-ed out. (I only had one Pumpkin Spice latte this season, that’s a record low) In the spirit of National Cookie Day which was last week, we decided to put together a list of our favorite holiday cookies recipes so that you can wow your family this coming holiday.
I can eat anything coconut. Hell, slather some coconut suntan lotion on me and just smelling it makes me a happy lady. So why wouldn’t I love coconut macaroons at any holiday gathering? This recipe has to be the easiest coconut macaroon recipe I have ever found, and the result is a deliciously sweet and chewy cookie that would even make the perfect gift. Check out the recipe below:
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Magic Cookie Bars
Would you be surprised if I told you this cookie has coconut in it, too? Well it does, but that isn’t the only ingredient making this holiday cookie recipe an amazing one. Chocolate, coconut, graham crackers crumbles and sweetened condensed milk make this bar a huge hit for any occasion. We guarantee once you make these bars, they will become a family staple for good.
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13×9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Salted Caramel Pecan Bars
I feel like this bar doesn’t even need to be explained the title does it so much justice. Salted caramel has been a popular thing as of lately, and for good reason. The combination between sweet and salty, plus the added texture of the pecans makes this bar a Christmas catch.
1 cup chopped pecans
12 whole graham crackers
1 cup firmly packed brown sugar
3/4 cup butter
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.
Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.
Bake at 350° for 10 to 11 minutes or until lightly browned and bubbly.
Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes). Break into bars.
Chocolate Peppermint Thumbprints
I enjoy getting a bit messy when I make cookies, and these thumbprints are a great way to feed my need. Instead of using the melon ball scooper (which many people may not have around) I roll the dough with my hands and then indent it with my thumb for the chocolate filling. Playing with your food has never been so fun, and delicious.
2 cups all-purpose flour, spooned and leveled
2/3 cups unsweetened cocoa powder
1/4 teaspoons fine salt
1 1/4 cups unsalted butter, room temperature
1 1/2 cups granulated sugar
1 large egg
1 tablespoons pure vanilla extract
5 ounces semisweet chocolate chips
1/2 teaspoons pure peppermint extract
Preheat oven to 350 degrees F, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine.
Place 1/2 cup sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on two parchment-lined baking sheets. Bake 5 minutes. Remove sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation in center of each cookie.
Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.
In a microwave-safe bowl, microwave chocolate chips and 1/4 cup butter in 10-second increments until melted; stir in peppermint extract. Let cool until thick enough to pipe, 5 minutes. Transfer mixture to a large zip-top bag; snip 1/4-inch hole in one corner. Pipe chocolate into cookie indentations.
Lemon Ricotta Cookies with Lemon Glaze
I never used to be a fan of lemon cookies, until trying this little gem from one of our favorite chef, Giada De Laurentis. The taste of lemon is so fresh, and in combination with the sugar glaze, the sweet tangy lemon flavor is welcomed and wonderful. Plus, you add ricotta to these cookies, and let’s be honest who doesn’t love cheese?
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Share some of your cookie recipes below