Holiday Cookie Recipes

Fire up your oven and prepare to wow your guests, because these three dreamy cookie creations from local bakeries can’t be beat.

By Vivian Wheeler | Photos by Brandon Alms | Styled By Abby Gust

Nov 2015

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Everyone loves sugar cookies, but the spices found in this recipe from Artisan’s Oven (206 E. Commercial St., Springfield,417-885-5030, theartisansoven.com) elevate the classic sugar cookie to a holiday must-have. 

Spiced Sugar Cookies 

By Artisan’s Oven

Makes 12 cookies

Ingredients:
¾ cup softened butter 
⅓ cup sugar
⅓ cup brown sugar
1 egg
2 teaspoons vanilla extract 
2 cups flour
¼ teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt

To prepare:
In a medium size bowl,
beat softened butter until fluffy. Add both the white and brown sugar to the butter. Continue to beat for approximately three minutes or until the mixture becomes light in appearance. Stir in egg and vanilla, beat until smooth. Gradually add in remaining dry ingredients, and mix slowly until combined. Refrigerate dough for 1 hour. This recipe can either be used for drop cookies or rolled out and cut into fun seasonal shapes. Place cookie balls on a greased sheet pan, and bake at 350°F for 12 to 14 minutes or until golden brown.

 

The secret to these ginger snaps from Beth’s Bake Shoppe (1645 W. Republic St., Springfield, 417-866-5533, bethsbakeshoppe.com) lies in the crystallized ginger.

Ginger Snaps

By Beth’s Bake Shoppe

Makes 2 to 3 dozen cookies

Ingredients:
2 cups granulated sugar
1½ cups vegetable oil 
½ cup molasses
2 eggs
4 cups flour
4 teaspoons baking soda
4 teaspoons ground ginger
2 teaspoons cinnamon 
1 teaspoon ground clove
1 teaspoon salt
¼ cup chopped crystallized ginger

To prepare:  
Heat oven to 350°F. Cream together sugar, oil, molasses and eggs. Add flour, baking soda, ground ginger, cinnamon, cloves, salt and crystallized ginger. Roll into golf ball-sized balls, and roll in granulated sugar. Bake for 10 to 12 minutes. 

 

Dive into chocolate heaven with these thumbprint cookies from Tea Bar & Bites Café and Bakery (621 S. Pickwick Ave., Springfield, 417-866-7500, teabarandbites.com).  If you’re not a fan of preserves on your cookies, you can easily substitute your favorite caramel sauce or chocolate ganache, just be sure to fill the cookies after they have been baked and cooled. 

 

Chocolate Thumbprint Cookies

By Tea Bar & Bites Café and Bakery 

Makes 3 to 4 dozen cookies 

Ingredients:
½ pound salted butter
1¼ cups sugar 
2 eggs
2 teaspoons orange extract
3 tablespoons heavy cream 
1 cup cocoa powder
2 cups flour
1½ teaspoons kosher salt
Raspberry preserves or orange marmalade 

To prepare:
Heat oven to 350°F. Cream the butter and sugar together. Add the eggs, orange extract and heavy cream. In a separate bowl, mix cocoa powder, flour and salt. Add the dry ingredients to the wet ingredients until combined. Spoon cookies onto parchment-lined pans. Press a thumbprint into each cookie. Fill thumbprint with your choice of jam. (If you’re not a fan of preserves on your cookies, you can easily substitute your favorite caramel sauce or chocolate ganache. Just be sure to fill the cookies after they have cooled.)  Bake for 8–10 minutes.