Every year Better Homes and Gardens compiles a list of the most popular Christmas cookies of the year. Here I share some of my favorites (many I plan to make today) from this years Ultimate Christmas Cookie Challenge:
Giant Ginger Cookies
Ingredients 4 1/2 cups all-purpose flour 4 teaspoons ground ginger 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 cups shortening 2 cups granulated sugar 2 eggs 1/2 cup molasses 3/4 cupcoarse sugar or granulated sugar
Directions
1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.
Chocolate Crinkles
Ingredients
4 eggs
1 3/4 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled slightly
1/2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup powdered sugar
Directions
1. In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.
2. Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place powdered sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet.
3. Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies
Red Velvet Whoopie Pies with Peppermint Filling
Ingredients
1/2 cupbutter, softened
1 cuppacked brown sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup buttermilk
1 one ouncebottle (2 tablespoons) red food coloring
1 recipe Peppermint and Cream Cheese Filling (below)
Striped round peppermint candies, finely chopped (optional)
Directions
1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in food coloring.
2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.
3. Spread Peppermint and Cream Cheese Filling onto bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, sprinkle with peppermint candies before serving.
Peppermint Filling
Ingredients
2 three ouncepackages cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon peppermint extract
3 cups powdered sugar
Milk
1. In a large bowl combine cream cheese, butter, and peppermint extract. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency
Choclate Chip Cookie Dough Truffles
Ingredients
1/3 cup butter, softened
1/3 cup packed brown sugar
1 tablespoon vanilla
1 cup all-purpose flour
1 cup miniature semisweet chocolate pieces
4 ounces dark chocolate or semisweet chocolate, chopped
4 ounces chocolate-flavor candy coating, chopped
1 tablespoon butter
Directions
1. Line a 15x10x1-inch baking pan with waxed paper; set aside. In a medium bowl beat butter, brown sugar, and vanilla with an electric mixer on medium speed until combined. Beat in flour just until combined. Stir in chocolate pieces. Shape dough into 1-inch balls. Place on prepared baking pan. Cover; freeze about 30 minutes or until firm.
2. Meanwhile, in a small saucepan heat chopped chocolate, candy coating, and butter over low heat, stirring until until melted and smooth. Remove from heat.
3. Line a baking sheet with waxed paper. Using a fork, dip balls into chocolate mixture, allowing excess chocolate mixture to drip back into saucepan. Place dipped balls on the baking sheet. Let stand or chill about 30 minutes or until set. Lightly drizzle with the remaining melted chocolate mixture
Homemade Oatmeal Cream Pies
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 tea spoon salt
1/4 teaspoon baking powder
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup quick-cooking oats
2 teaspoons hot water
1/4 teaspoon salt
1 7 ounce jar marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
Directions
1. Preheat oven to 350 degrees F. Grease a cookie sheet; set aside. In a small bowl combine flour, baking soda, the 1/2 teaspoon salt, and the baking powder; set aside. In a large bowl combine butter and peanut butter. Beat with an electric mixer on medium speed until combined. Beat in granulated sugar and brown sugar until fluffy. Beat in egg and vanilla just until combined. Stir in flour mixture and oats just until combined.
2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 8 to 10 minutes or until edges are light brown and centers are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.
3. Meanwhile, in a medium bowl combine the hot water and the 1/4 teaspoon salt. Stir until salt dissolves. Add marshmallow creme, shortening, and powdered sugar. Beat with an electric mixer on medium speed until combined.
4. Spread marshmallow mixture on the flat side of half of the cookies. Top each frosted cookie with another cookie, flat side down
You can download the entire book of winners for free here: http://www.bhg.com/bhg/images/pdf/2012_BHGChristmasCookieChallengeWinners.pdf