It’s the most wonderful time of the year, which means one thing: holiday cookies! Cookies are one of our favorite things to bake because they are not too complicated and can be made with so many different flavor combinations—the options are endless! Baking a holiday treat not only makes your kitchen smell incredible but also is a delicious and thoughtful gift for friends or family.
We’re rounding up some of our favorite cookies to bake during December and can’t wait for you to try them out! Pro tip: enjoy any of these recipes with a cold glass of your milk of choice and a festive movie to get in the spirit!
Chocolate Crinkle Cookies
If you’re looking for a soft brownie-like cookie, then this recipe is for you! The peppermint extract and crushed candy cane topping complement the deep chocolatey flavor, making this a delicious choice for your holiday cookie exchange!
INGREDIENTS
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white sugar
- 1/2 cup cocoa powder
- 1/4 cup coconut oil melted
- 2 eggs large
- 1 teaspoon vanilla
- 1/2 teaspoon peppermint extract optional
- 1/4 cup powdered sugar
- 1/4 cup crushed candy canes optional
INSTRUCTIONS
- Preheat the Sharp European Convection Oven to 350º F.
- In a medium mixing bowl, add the flour, baking powder, and salt, and mix to combine. Set aside.
- Add the melted coconut oil, and stir in. Next, add the eggs, vanilla, and peppermint extract. Continue stirring until the mixture is thick and sticky.
- Chill the dough for 1-2 hours. This step is important if you’d like your cookies to have a thick coating of powdered sugar. Coating the cookie dough balls in powdered sugar while the dough is still sticky will result in the powdered sugar mostly dissolving and leaving only a thin layer of powdered sugar.
- Once the dough is chilled, scoop it out in 1 tablespoon scoops, and roll into balls. Roll each ball into the powdered sugar, and optionally, into the candy cane. Press the balls hard into the candy cane to get it to stick well.
- Place the coated cookie dough balls on a large baking sheet, with space between each ball for spreading.
- Bake cookies for 10 minutes.
Dark Chocolate Peppermint Coconut Macaroons
These adorable dark chocolate and peppermint macaroons are a mindful choice this holiday season and are made without refined sugar. We love this recipe because you can substitute it in any of your favorite flavors if you’re not a fan of peppermint. Other yummy flavors we love are vanilla, orange, and almond – the choice is yours!
INGREDIENTS
- 3 egg whites *carefully separate, so there is no yolk
- 1/3 cup honey
- 1/2-1 teaspoon peppermint extract
- 2 1/4 cup coconut *fine shred or macaroon shred
- 1/2 cup dark chocolate chips melted
INSTRUCTIONS
- Add egg whites and honey to a bowl and use a whisk to beat the mixture until it becomes light and foamy. The idea isn’t to form peaks, like a meringue, but to make the mixture very foamy. This should take 2-3 minutes.
- Add in the peppermint extra (or other flavoring desired), and then the coconut. Use a spoon to coat the coconut fully.
- Using a rounded tablespoon or a cookie scoop, pack the coconut mixture into a ball shape, and place on a lined baking tray. This recipe makes about 20 tablespoons sized cookies.
- In the Sharp Superheated Steam Countertop Oven, set the oven to BAKE/REHEAT at 350 degrees, and bake the cookies for 12 minutes, until the cookies are lightly browned on top.
- To bake these in a conventional oven, preheat the oven to 350 degrees, and bake for 16-18 minutes until the cookies are lightly browned.
Gingerbread Cookies
It’s not the holidays without gingerbread! This recipe from the Minimalist Baker is great to make for guests who may have a gluten allergy or follow a vegan diet. We love the tradition of baking these warm, spiced cookies every year and decorating them with our family!
Ingredients
