Holiday Sweets!

Peyton Ramirez

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The holiday season brings lots of joys and sweets are by far the best. Start perfecting your recipes now and try some of these out:

Peppermint Bark

Ingredients:

  • 1 tsp Mint extract, pure
  • 12 oz Semi-sweet chocolate chips
  • 12 oz White chocolate chips

Steps:

  1. Line a cookie sheet with parchment paper.
  2. Use packing instructions to melt the chocolate chips. Once fully melted, stir in the peppermint extract. Then use a spatula to spread the chocolate mixture over the parchment paper. Cool the pan for 10 minutes.
  3. Repeat the melting process with the white chocolate and pour over the semi-sweet chocolate layer. Sprinkle in the crushed candy cane pieces and let cool for an hour.
  4. Once cooled, gently peel the bark off the parchment paper. You can either cut it into even pieces or break it up randomly.

 

Snickerdoodle cookies

Ingredients:

  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 1 ⅓ cups all purpose flour
  • 1 tsp cream of tartar
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp granulated sugar
  • 1 ½ tsp cinnamon

Steps:

  1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  2. In a large mixing bowl, cream together butter and sugar until smooth. Add in the egg and vanilla extract and mix until creamy.
  3. In a smaller mixing bowl, combine all-purpose flour, cream of tartar, baking soda and salt. Then add it to the wet mixture.
  4. Refrigerate dough for 7-10 minutes. While it sits, combine the cinnamon and sugar in a bowl to roll the balls of dough in.
  5. Once coated, put the cookies in the oven to bake for 15-17 minutes. Then cool the cookies for ten minutes before serving.

 


Gingerbread Cookies

Ingredients:

  • 3 cups all-purpose flour
  • ¾ cup packed dark brown sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp salt
  • ¾ tsp baking soda
  • 12 tbsp unsalted butter
  • ¾ cup unsulphured molasses
  • 2 tbsp milk

Steps:

  1. Preheat oven to 350 degrees.
  2. Using an electric mixer, combine flour, brown sugar, cinnamon, ginger, cloves, salt and baking soda.
  3. Cut the softened butter into 12 slices, add in and miix until soft.
  4. Add in the molasses and milk. When adding the molasses, it will be helpful to spray the measuring cup with cooking spray to help it come out smoother and cleaner.
  5. Roll the dough into a ball on a piece of parchment paper and cut it in half. Roll both halves to ¼” thickness. Don’t roll it too thin, or else cookies won’t be chewy.
  6. Freeze the dough for 15-20 minutes. Take out cookies and shape them, then bake for 8-11 minutes. Let them cool for ten minutes before decorating.
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