Innehållsförteckning för Holiday Cookies 2021 från Bake from Scratch

I can’t believe this is our fifth annual Holiday Cookies special issue! In a festive celebration of five years of cut, iced, and sandwiched cookies, I’m introducing a new roster of all-star bakers and their crave-worthy recipes. Though each baking blogger is a new addition to our Holiday Cookies issue, every single one is a seasoned pro in the realm of cookie dough. Divided up into mouthwatering categories, we start this issue with a solid cookie favorite: the thumbprint cookie! From Kimberlee Ho’s figgy pudding thumbprint cookies to Annalise Sandberg’s peanut butter blossom revamp, you’ll find new ways to make the most with this impressionable cookie. Then we jump into our “Retro Revamps,” a look at new and improved classics like Josh Lehenbauer’s red-and-white take on New York City’s famed…

RED-AND-WHITE COOKIES Makes 8 cookies Recipe by Josh Lehenbauer A holiday twist on the classic New York black-and-whites! These fluffy, almost cake-like cookies are topped with both a peppermint and a vanilla glaze. 6 tablespoons (84 grams) unsalted butter, room temperature½ cup (100 grams) granulated sugar1 large egg (50 grams)1½ cups (188 grams) all-purpose flour½ teaspoon (2.5 grams) baking soda½ teaspoon (3 grams) salt½ cup (120 grams) whole buttermilk, shaken well1 teaspoon (4 grams) vanilla extract½ teaspoon (2 grams) almond extractCookie Glaze (recipe follows) 1. Position oven rack in center of oven. Preheat oven to 350°F (180°C). Line 2 large baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, about 1 minute,…

CHOCOLATE GINGERBREAD COOKIES Makes about 30 cookies Recipe by Annalise Sandberg You can’t go wrong adding chocolate to this favorite. Traditional gingerbread cookies with cocoa powder are even more tempting than the classic. 10 tablespoons (140 grams) unsalted butter, softened¾ cup (165 grams) firmly packed light brown sugar½ cup (170 grams) unsulphured molasses1 large egg (50 grams)1 large egg yolk (19 grams)1 teaspoon (4 grams) vanilla extract3 cups (375 grams) all-purpose flour½ cup (43 grams) unsweetened cocoa powder1 teaspoon (5 grams) baking soda½ teaspoon (1.5 grams) kosher salt2 teaspoons (4 grams) ground ginger2 teaspoons (4 grams) ground cinnamon½ teaspoon (1 gram) ground allspice½ teaspoon (1 gram) ground clovesVanilla Icing (recipe follows)Garnish: silver nonpareils 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown…

JOSH LEHENBAUER is a self-taught baker, food photographer, and stylist residing in Cincinnati, Ohio, with his husband and their little pup. He’s always tackling new bakes and sharing recipes along the way to help brighten up your day—anything from pastries and pie to cookies and scones. Flaky or buttery? Count him in. Chocolate or cardamom? Even better. With his background in video, you’re sure to come across some drool-worthy content. If there’s any lesson he’s learned from baking, it’s to expect and welcome the imperfections, to allow yourself to make mistakes and have fun with the process—because baking is fun! JOSH’S MUST-BAKE: “My absolute must-bake are the Hot Cocoa Cream Pies—a chocolate lover’s dream! When I think of winter and the holidays, I think of a nice, big, warm mug…

WHITE CHOCOLATE-DIPPED GINGERBREAD MADELEINES Makes 24 madeleines Recipe by Emma Duckworth Flavored with warming ginger, dipped in white chocolate, and sprinkled with gingersnap crumbs, these light and tender madeleines conjour the best of the holiday season. ½ cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter, divided½ cup (100 grams) superfine castor sugar2 large eggs (100 grams), room temperature2 tablespoons (30 grams) whole milk1 tablespoon (15 grams) unsulphured molasses1 cup (125 grams) all-purpose flour1½ teaspoons (3 grams) ground ginger1 teaspoon (5 grams) baking powder½ teaspoon (2 grams) fine salt½ teaspoon (1 gram) ground cinnamon½ teaspoon (1 gram) ground nutmeg⅔ cup (113 grams) coarsely chopped white chocolate, melted¼ cup (33 grams) crushed gingersnap cookiesGarnish: confectioners’ sugar 1. In a small saucepan, melt ½ cup (113 grams) butter over medium heat,…

SATSUMA BROWNIE COOKIES Makes about 30 cookies Recipe by Allie Roomberg These rich, fudgy brownie cookies feature a deep, dark chocolate punch along with a sunny hit of bright, seasonal satsuma flavor. 1⅓ cups (267 grams) granulated sugar1 cup (85 grams) unsweetened cocoa powder¾ cup (170 grams) unsalted butter, melted1 large egg (50 grams)1 large egg yolk (19 grams)1 tablespoon (9 grams) tightly packed satsuma zest⅓ cup (80 grams) fresh satsuma juice (about 2 satsumas)1 teaspoon (4 grams) vanilla extract1 cup (125 grams) all-purpose flour1½ teaspoons (7.5 grams) baking powder¼ teaspoon kosher salt2 cups (340 grams) 60% cacao bittersweet chocolate chips, plus more for topping 1. Line baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar, cocoa, and melted butter…

PRESSED MARZIPAN THUMBPRINT COOKIES Makes about 20 cookies Recipe by Bake from Scratch These thumbprints are light and bright like the fresh fallen snow of winter and ornate enough to rival even the loveliest snowflake. The buttery, shortbread-like cookies get a spike of homemade almondy Marzipan, and a dollop of white chocolate filling adds the perfect hint of sweetness to round out their flavor. ⅔ cup (150 grams) unsalted butter, softened¼ cup (50 grams) granulated sugar⅓ cup (100 grams) Marzipan (recipe follows), room temperature1 large egg yolk (19 grams), room temperature½ teaspoon (3 grams) vanilla bean paste2 cups (250 grams) all-purpose flour¼ teaspoon kosher saltWhite Chocolate Ganache (recipe follows)Garnish: holiday sprinkles 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium…