Table of contents for Holiday Cookies 2022 in Bake from Scratch

Of course, the holidays aren’t just about cookies—they’re about the people we share all those cookies with. This holiday season is an especially poignant one for me, as this is my first Christmas without my beloved grandmother Mimi. I spent many a holiday enjoying and helping her bake her soft and adorably decorated sugar cookies. She will be missed by my family this year—and every year—but each cookie I bake and share will be a toast to her sweet legacy. Find the recipe for Mimi’s Cookies and these Glazed Fruitcake Cookies at bakefromscratch.com/mimis-cookies. Visit bakefromscratch.com and follow us for daily baking inspiration. Bake from Scratch The Crumb @thebakefeed HELLO, HOLIDAYS! HOW I’VE MISSED YOU. Each year, I can’t wait to welcome the holiday season (what we call cookie season at…

CHOCOLATE PEANUT CRISP RICE COOKIES Makes 30 to 32 cookies Recipe by Maryanne Cabrera Choc Nut is a popular peanut and milk chocolate candy bar in the Philippines. Translate those iconic flavors into classic chocolate chunk cookies. These soft and chewy cookies are studded with milk chocolate chunks, chopped roasted peanuts, and crisp rice cereal. 1 cup (227 grams) unsalted butter, softened1½ cups (330 grams) firmly packed light brown sugar¾ cup (150 grams) granulated sugar1 large egg (50 grams), room temperature1 large egg yolk (19 grams), room temperature2 teaspoons (8 grams) vanilla extract2⅓ cups (292 grams) all-purpose flour½ cup (62 grams) packed peanut butter powder (see Notes)¼ cup (32 grams) packed whole dry milk (see Notes)3 tablespoons (15 grams) unsweetened cocoa powder1 teaspoon (5 grams) baking soda1 teaspoon (3 grams)…

FAIRY BREAD BUBBLE SLICE Makes 12 bars Recipe by Erin Clarkson Rice Bubble Slice (what we call Rice Krispies Treats in New Zealand) and fairy bread (white sandwich bread with margarine and sprinkles) are both New Zealand children’s birthday party treats, so I had to combine them, and the result is magical. Rice Bubble Slice is made with honey rather than marshmallows to bind, and the sprinkles on the top give it the perfect crunchy finish. 5 cups (150 grams) crisp rice cereal¾ cup plus 2 tablespoons (174 grams) granulated sugar⅔ cup plus 2 tablespoons (178 grams) unsalted butter3 tablespoons (63 grams) honey½ teaspoon (3 grams) vanilla bean paste or (2 grams) vanilla extract¼ teaspoon kosher saltNonpareil sprinkles 1. Spray a 9-inch square baking pan with cooking spray. Line pan…

PECAN ALFAJORES WITH CHOCOLATE MANJAR BLANCO Makes about 20 sandwich cookies Recipe by Lorena Salinas Alfajores are simply delicious. They are everywhere in South America, and Peru is no exception. This one is a twist on the classic, filled with Chocolate Manjar Blanco and with finely chopped pecans added to the dough. ⅔ cup (150 grams) unsalted butter, room temperature4 teaspoons (8 grams) confectioners’ sugar1 teaspoon (6 grams) salt1 large egg yolk (19 grams)1 tablespoon (15 grams) water2 cups (250 grams) all-purpose flour⅔ cup (75 grams) finely chopped pecansChocolate Manjar Blanco (recipe follows) 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at high speed for 2 minutes, stopping to scrape sides of bowl. Add egg yolk and 1 tablespoon…

SPICED COOKIE WREATH CAKE Makes 1 (9-inch) cookie cake This is the jumbo frosted gingerbread cookie of your dreams. Resembling a holly-dotted wreath, this showstopping treat deserves a place of honor on the holiday spread. ½ cup plus 2 tablespoons (140 grams) unsalted butter, melted and cooled for 10 minutes½ cup (110 grams) firmly packed light brown sugar¼ cup (50 grams) granulated sugar1 teaspoon (3 grams) tightly packed lemon zest1 large egg (50 grams), room temperature3 tablespoons (63 grams) molasses (not blackstrap)1¾ cups (219 grams) all-purpose flour2 teaspoons (4 grams) ground ginger1 teaspoon (3 grams) cornstarch¾ teaspoon (2.25 grams) kosher salt¾ teaspoon (1.5 grams) ground cinnamon½ teaspoon (1 gram) ground cardamom½ teaspoon (1 gram) ground cloves¼ teaspoon (1.25 grams) baking powder¼ teaspoon (1.25 grams) baking sodaCitrus Buttercream (recipe follows)Garnish: assorted…

CHEWY GINGER MOLASSES SNICKERDOODLES Makes about 25 cookies Recipe by Kate Wood Sugar, spice, and everything nice flavor these ginger molasses snickerdoodles. With a subtle use of molasses and a chewy texture throughout, these cookies are sure to be your new cozy favorite. ¾ cup (170 grams) unsalted butter, softened1 cup (220 grams) firmly packed light brown sugar¼ cup (85 grams) unsulphured molasses1 large egg (50 grams), room temperature1½ teaspoons (6 grams) pure vanilla extract2½ cups (313 grams) all-purpose flour1 tablespoon (6 grams) ground cinnamon, divided1½ teaspoons (3 grams) cream of tartar1½ teaspoons (3 grams) ground ginger1 teaspoon (5 grams) baking soda¼ teaspoon (1.5 grams) salt¼ teaspoon ground cloves⅓ cup (67 grams) granulated sugar 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and…

RICCIARELLI DI SIENA Makes 20 cookies Recipe by Roberta Dall’Alba These cute cookies are perfect if you love those “melt-in-your-mouth” sweets. They’re made with extremely simple but delicious ingredients, and the nutty flavour of almonds pairs perfectly with the tanginess of the lemon. You’ll love these marzipan cookies. 2 cups plus 1 tablespoon (200 grams) almond flour1¾ cups (210 grams) confectioners’ sugar, divided1 teaspoon (4 grams) tightly packed lemon zest (about ½ lemon)½ teaspoon (1.5 grams) kosher salt2 large egg whites (60 grams), room temperature½ teaspoon (2.5 grams) fresh lemon juice1 teaspoon (4 grams) vanilla extractCornstarch, for dusting 1. In a medium bowl, slightly stir together flour, 1½ cups (180 grams) confectioners’ sugar, lemon zest, and salt with a fork. 2. In the bowl of a stand mixer fitted with…