cookies

12 Days of Cookies Day 12: Ginger & Marmalade Sandwiches

Merry Christmas! For our final cookie recipe for the #RRCookiecCountdown, we’re sharing a spicy, sweet sandwich cookie that’s sure to impress any guest, family member or even Santa himself! Be sure to check out all of our Cookie Countdown recipes and have a happy holiday!

Ginger & Marmalade Sandwich Cookies

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/2 tsp. coarse salt

1 tsp. ground ginger

3/4 cup chopped crystallized ginger

orange marmalade

melted chocolate

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl, whisk the flour, ginger and salt, then combine with the butter mixture on low speed until just incorporated. Mix in the crystallized ginger.

3. Halve the dough, form into 1.5-inch-diameter long logs, tightly wrap in parchment paper and chill 2 hours.

4. Trim off the ends, then slice the logs into 1/4-inch-thick rounds. Transfer cookies to cookie sheets.

5. Bake at 350 degrees until golden, 17 to 20 minutes. Cool cookies on racks.

6. Spread half of the cookies with 1 tsp. orange marmalade each. Top with the remaining cookies. Drizzle with melted chocolate.

 

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12 Days of Cookies Day 11 Pistachio-Apricot & Black Forest

Don’t ask us why, but we love munching on dried fruit and chocolate during the holiday season. So we’ve made two cookie recipes that incorporate both of those ingredients in two totally different ways. Happy Christmas Eve!

Pistachio-Apricot Cookies

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/2 tsp. coarse salt

3/4 cup chopped pistachios

3/4 cup dried apricots

melted white chocolate

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl, whisk the flour and salt, then combine with the butter mixture on low speed until just incorporated. Mix in the pistachios and apricots.

3. Halve the dough, form into 1.5-inch-diameter long logs, tightly wrap in parchment paper and chill 2 hours.

4. Trim off the ends, then slice the logs into 1/4-inch-thick rounds. Transfer cookies to cookie sheets.

5. Bake at 350 degrees until golden, 17 to 20 minutes. Cool cookies on racks and drizzle with melted white chocolate; Let set.

 

Black Forest Cookies

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/2 tsp. coarse salt

3/4 cup finely chopped dark chocolate

3/4 cup dried cherries

melted dark chocolate

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl, whisk the flour and salt, then combine with the butter mixture on low speed until just incorporated. Mix in the chopped dark chocolate and the cherries.

3. Halve the dough, form into 1.5-inch-diameter long logs, tightly wrap in parchment paper and chill 2 hours.

4. Trim off the ends, then slice the logs into 1/4-inch-thick rounds. Transfer cookies to cookie sheets.

5. Bake at 350 degrees until golden, 17 to 20 minutes. Cool cookies on racks. Dip cookies halfway in melted dark chocolate; let set.

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12 Days of Cookies Day 10: Coconut-Caramel & Choco-Mint Sandwiches

With just two days left until Christmas, our #RRCookieCountdown is coming to a sweet (but sad!) close. To keep your spirits high, enjoy these two sandwich cookie recipes that embrace some of our all-time favorite flavors: Caramel, coconut and peppermint!

Coconut-Caramel Sandwich Cookies

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/2 tsp. coarse salt

3/4 cup sweetened shredded coconut + more for rolling

dulce de leche

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl, whisk the flour, coconut and salt, then combine with the butter mixture on low speed until just incorporated.

3. Halve the dough, form into 1.5-inch-diameter long logs, tightly wrap in parchment paper and chill 2 hours.

4. Trim off the ends, then slice the logs into 1/4-inch-thick rounds. Transfer cookies to cookie sheets.

5. Bake at 350 degrees until golden, 17 to 20 minutes. Cool cookies on racks.

6. Spread half of the cookies with 1 tsp. dulce de leche each. Top with the remaining cookies.

7. Spread dulce de leche on the sides of each sandwich; roll in toasted coconut.

 

Choco-Mint Sandwich Cookies

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

1 cup flour

1 cup unsweetened cocoa powder

1/2 tsp. coarse salt

1 1/2 tsp. peppermint extract

Easy Icing

green food color

 

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl, whisk the flour, cocoa powder and salt, then combine with the butter mixture on low speed until just incorporated. Chill for 15 minutes.

3. Halve the dough, form into 1.5-inch-diameter long logs, tightly wrap in parchment paper and chill 2 hours.

4. Trim off the ends, then slice the logs into 1/4-inch-thick rounds. Transfer cookies to cookie sheets.

5. Bake at 350 degrees until golden, 17 to 20 minutes. Cool cookies on racks.

6. Add peppermint extract to easy icing and tint with green food color. Chill until icing is spreadable.

7. Spread half the cookies with icing; top with the remaining cookies.

7. Spread dulce de leche on the sides of each sandwich; roll in toasted coconut.

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12 Days of Cookies Day 9: Minty Cookie Canes

It wouldn’t be the holidays without a candy cane or two, which is why our 9th day of the #RRCookieCountdown just screams “Christmas time.” Let your kids help twist the dough ropes into the classic candy cane shape. They may trade the sugary treat for these cookies for good!

Minty Cookie Canes

2 sticks butter, at room temperature

3/4 cup confectioners’ sugar

2 egg yolks

1 tsp. pure vanilla extract

1 tsp. peppermint extract

2 1/2 cups flour

1/2 tsp. coarse salt

red food coloring

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks, vanilla and peppermint extract until just combined.

2. In a medium bowl,  whisk the flour and salt, then combine with the butter mixture on low speed until just incorporated.

3. Remove half of the dough from the mixer. Beat red food color into the remaining dough.  Wrap each dough half in plastic and chill 1 hour.

4. Roll 1 tbsp.each of white and red dough into two 6-inch-long ropes. Pinch ropes together at one end, twist and transfer to a cookie sheet. Curve one end to form a candy cane. Repeat with remaining dough. Chill for 15 minutes.

5. Sprinkle with red sanding sugar, bake at 350 degrees until lightly browned, about 20 minutes. Cool cookies on racks.

 

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12 Days of Cookies Day 8: Brown Sugar Pretzels

During the holidays, you can never have too many snacks. Put a sweet (cookies!) and savory (pretzel shape!) twist on your holiday sweets with this pretzel-shaped cookie. Talk about a treat we’d twist and shout for!

Brown Sugar Pretzels

2 sticks butter, at room temperature

1/2 cup confectioners’ sugar

1/4 cup dark brown sugar

2 egg yolks

1 tsp. pure vanilla extract

1 1/4 cups flour

1/2 tsp. coarse salt

1. In a stand mixer, cream the butter and sugars on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl,  whisk the flour and salt, then combine with the butter mixture on low speed until just incorporated.

3. Form the dough into a disk, wrap in plastic and chill 1 hour.

4. Roll 1 1/2 tbsp. dough into a 10-inch rope. Pick up ends; cross them and fold them down to form a pretzel; transfer to a cookie sheet. Repeat with remaining dough.

5. Brush with beaten egg white; sprinkle with coarse sanding sugar. Chill 15 minutes.

6. Bake at 350 degrees until cookies are browned, about 15 minutes.

7. Cool cookies on rack; drizzle with melted chocolate.

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12 Days of Cookies Day 7: Lemon-Poppy Seed & Oat Linzers

Today’s 7th day of cookies is brought to you by two fruity sandwich cookies that are pretty to look at, easy to assemble and are sure to be gobbled up super fast! What are you waiting for? Get sandwiching!

 

Lemon-Poppy Seed Sandwich Cookies

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/2 tsp. coarse salt

2 tsp. lemon zest

1 tbsp. poppy seeds

lemon curd

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl, whisk the flour and salt, then combine with the butter mixture on low speed until just incorporated. Mix in the lemon zest and poppy seeds.

3. Halve the dough, form into 1.5-inch-diameter long logs, tightly wrap in parchment paper and chill 2 hours.

4. Trim off the ends, then slice the logs into 1/4-inch-thick rounds. Transfer cookies to cookie sheets.

5. Bake at 350 degrees until golden, 17 to 20 minutes. Cool cookies on racks.

6. Spread half of the cookies with 1 tsp. lemon curd each. Top with the remaining cookies

 

Oat Linzers

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

1 cup flour

1 1/4 cups old-fashioned rolled oats, finely ground in a food processor

1/2 tsp. coarse salt

any flavor jam

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl, whisk the flour, oats and salt, then combine with the butter mixture on low speed until just incorporated.

3. Halve the dough, flatten into disks, wrap in plastic and chill 1 hour.

4. Roll dough to 1/4 inch thick. Cut out cookies with a 3-inch star cookie cutter. Transfer the cutouts to cookie sheets.

5. Using a 1-inch round cutter, cut holes in the centers of half the cookies. Chill 15 minutes

6. Bake at 350 degrees until lightly browned, about 15 minutes. Cool cookies on racks.

7. Spread each of the whole cookies with 1 tsp. jam. Dust the cutout cookies with confectioners’ sugar, the place on top of the jam-topped cookies.

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12 Days of Cookies Day 6: Sesame Crescents

We’re halfway through our #RRCookieCountdown! You’ve probably had or seen crescent cookies before, but the addition of toasted sesame seeds adds the perfect nutty accent and crunch. You’re guaranteed to win “Most Creative” at your holiday cookie swap!

 

 

Sesame Crescents

2 sticks butter, at room temperature

3/4 cup confectioners’ sugar

2 egg yolks

2 tsp. pure vanilla extract

2 1/4 cups flour

1/2 tsp. coarse salt

1 cup toasted sesame seeds + more for rolling into dough

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl,  whisk the flour and salt, then combine with the butter mixture on low speed until just incorporated. Mix in sesame seeds on low.

3. Form the dough into a disk, wrap in plastic and chill 1 hour.

4. Form 1 tbsp. dough into a 2-inch crescent shape. Rolls in toasted sesame seeds and transfer to a cookie sheet. Repeat with the remaining dough. Chill 15 minutes.

5. Bake at 350 degrees until golden, about 20 minutes. Cool cookies on racks.

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12 Days of Cookies Day 5: Orange-Cream

With flu season coinciding with the holidays, it’s important to get your vitamin C fix. You may be thinking about chugging a glass of orange juice, but don’t orange-cream cookies just sound so much better? So here’s the plan: Whip up these tasty morsels, then scarf down the leftover orange you used for zest before you indulge your sweet tooth in these citrus sweets.

 

 

Orange-Cream Cookies

2 sticks butter, at room temperature

1 cup sugar

2 tsp. orange zest + more for garnish

seeds from 1 vanilla bean

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/2 tsp. coarse salt

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl, whisk the flour and salt, then combine with the butter mixture on low speed until just incorporated. Mix in the orange zest and vanilla bean.

3. Halve the dough, form into 1.5-inch-diameter long logs, tightly wrap in parchment paper and chill 2 hours.

4. Trim off the ends, then slice the logs into 1/4-inch-thick rounds. Transfer cookies to cookie sheets.

5. Bake at 350 degrees until golden, 17 to 20 minutes. Cool cookies on racks, spread with Easy Icing and sprinkle with zest.

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12 Days of Cookies Day 4: Mocha Nut Balls

Day 4 of our #RRcookiecountdown brings a recipe that resembles snowballs, but tastes a heck of a lot better! These nutty, cocoa-y, crunchy balls of goodness are best served aside a warm mug of cocoa or coffee. Bonus: The powdered sugar coating will give you an excuse to lick your fingers!

Mocha Nut Balls

2 sticks butter, at room temperature

3/4 cup confectioners’ sugar

2 egg yolks

1 tsp. pure vanilla extract

2 1/4 cups flour

2 tbsp. unsweetened cocoa powder

1/2 tsp. instant espresso powder

1/2 tsp. coarse salt

1 cup finely chopped toasted pecans

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl,  whisk the flour, cocoa powder, espresso powder and salt, then combine with the butter mixture on low speed until just incorporated. Mix in pecans on low speed.

3. Form the dough into a disk, wrap in plastic and chill 1 hour.

4. Form 1 tbsp. dough into a ball; transfer to a cookie sheet. Repeat with remaining dough. Chill 15 minutes.

5. Bake at 350 degrees until cookies are firm, about 20 minutes.

6. When cool enough to handle, roll in confectioners’ sugar. Roll in sugar again just before serving.

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12 Days of Cookies Day 3: Cornmeal Thumbprints

Happy Friday! To start your weekend off right, we’re giving you our recipe for Cornmeal Thumbprint Cookies. Fill these cookies with your favorite fruit jam or preserves, or get creative and try fillings like Nutella, peanut butter or even marshmallow fluff. The snowy sky is the limit!

Cornmeal Thumbprints

2 sticks butter, at room temperature

3/4 cup confectioners’ sugar

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/4 cup finely ground cornmeal

1/2 tsp. coarse salt

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl,  whisk the flour, cornmeal and salt, then combine with the butter mixture on low speed until just incorporated.

3. Form the dough into a disk, wrap in plastic and chill 1 hour.

4. Roll 1 tbsp. dough into a ball; transfer to a cookie sheet. Repeat with remaining dough. Chill 15 minutes.

5. Bake at 350 degrees for 10 minutes, then remove from the oven and use your thumb to create an imprint in the center of the cookies.

6. Return to the oven and bake until golden, 7 to 10 minutes. Remove from the oven; press each cookie again.

7. Cool cookies on racks, then fill with jam.

 

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