![]() ![]() ![]() Thick, soft, and warmly spiced, they’re a delightful addition to a holiday cookie plate. It’s heavenly, but the cookies themselves – soft, chewy, and crusted in sugar – are even better.Īlmond butter adds nutty richness to these little gingerbread men. The house is filled with the tantalizing aroma of ginger and cinnamon. Whenever I make these cookies, Jack appears in the kitchen like clockwork. Making these easy cookie recipes is a holiday tradition in our house! When it’s cold outside, nothing warms me up like a mug of hot cocoa (or mulled wine…) and a soft, chewy cookie spiced with ginger and cinnamon. Top them with a powdered sugar glaze, more orange zest, and your favorite sprinkles, or enjoy them just as they are! Spice Cookie Recipes ![]() Orange zest and juice give these classic shortbread cookies holiday flair. A blend of lemon and orange zest fills them with refreshing citrus flavor. These bakery-worthy cookies have perfect crispy edges and chewy middles. Coat them in a colorful cashew glaze for a fun plant-based baking project! You won’t find any butter or eggs in these soft and chewy sugar cookies. Say hello to the world’s greatest thumbprint cookies! Filled with vibrant pools of apricot and raspberry jam, they’re melt-in-your-mouth delicious.įresh thyme adds aromatic flavor to these buttery, bright lemon shortbread cookies. Almond extract, vanilla, and a touch of lemon zest fill them with rich, warm flavor. We love decorating these festive cut-outs, but they taste fantastic with or without icing. ![]() If you like to get crafty with your cookies, these easy cookie recipes are the ones for you! Here, you’ll find classic sugar cookies and shortbread cut-outs – treats that are just as fun to make as they are to eat. Whether you’re looking to round out a holiday cookie plate or to satisfy a craving ASAP, you’re bound to find one you love! Easy Sugar Cookies and Shortbread Some are chocolatey, some are buttery, others are nutty, oat-y, or spiced. Not tomorrow, not in 4 hours, but now.įor that reason, I’ve developed a slew of easy cookie recipes over the years. When I make cookie recipes, it’s because I’m craving cookies. And quite frankly, chilling dough for 24, 48, or 72 (72, seriously?) hours is completely out of the question. I don’t set aside time to brown butter or temper chocolate. This may sound obvious, but choose a chocolate that you love, if you don’t love the chocolate before it goes into the cookie it’s not going to magically transform into something else in the oven! Cookies should be unapologetically sweet, but for me, a little sprinkling of flaked sea salt just before you pop them into bake is essential to highlight the chocolate flavour.I am not the kind of person who plans to make cookie recipes in advance. The higher quantity of fat in milk chocolate (or cheaper dark chocolate) may melt into your cookie and make it slightly flatter. I like to use dark chocolate because the bitterness balances out the sweetness of the cookie, but some people prefer milk chocolate. The shape and size means the chocolate doesn’t need chopping, it can simply be measured and added straight to the cookie dough. A chopped bar of chocolate can give a variety of shapes and textures meaning each bite of the cookie will be a little different, it also creates my favourite look for a cookie.ĭiscs or callets are what many bakeries will use for ease and quality. I prefer to either roughly chop a bar of good quality chocolate or use chocolate that comes in discs/callets. This means the chocolate holds its shape as the cookies bake, and won’t give you that lovely, oozy melted chocolate. You could go old school and use a bag of chocolate chips, but generally speaking the chips available in supermarkets are made with more sugar and a low percentage of cocoa butter. ![]()
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