christmas cookie

Coconut Macaroons

coconut

condensed milk

vanilla extract

egg whites,

salt

Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Great recipe but found that they spread quite a bit more than expected. By accident I discovered that refrigerating the mix for 30 min then after scooping them onto the cookie sheet then putting them in the frig for another 30 min to 1 hr made them hold their shape much better

Runny results,,You proboably did the 1 3/4 cup coconut..14 ounces of shredded coconut is 5 1/2 cups of Product..Ina could have been more specific in measurements

I’m actually glad to see I’m not the only one who had a big old mess to deal with! Not only was this recipe super messy, but the flavor was just not what I was looking for. Sorry to say, but this recipe needs some sugar!! Due to the recipe simply not working and the flavor being bland, I have to give 1 star. 

I have a tray full of a very flat layer of brown blahs.  Epic fail. Epic epic fail.<div><br /></div>

The ingredients and timing (from this recipe) were right on track (for me). <div><br /></div><div>I also melted some dark chocolate in a pan and dipped the macaroon bottoms. Then drizzled chocolate on top as well. </div><div><br /></div><div>Everyone loved these. I will definitely be making them many more times. </div>

Very delicious!!!!! My family loved them....I dipped the bottom in melted dark chocolate.......mmmmmmmm

These could not be any easier to make and they are very a special cookie!  I prefer to make them very toasty brown on the outside, it tastes amazing. 

So I followed the recipe and measured out 14 Oz in a cup of coconut flakes. After putting them on the sheet, I noticed they looked really flat and runny. I then looked at another bag of flakes I had to see if they had a different recipe I could use. That's when I noticed that the bag was 14 Oz and that obviously the 14 Oz I measured were for liquid. Thought I would share my mistake so others do the same thing :)<div><br /></div><div>Tldr; don't measure out your coconut unless it's on a scale,.</div>

Best Macaroon I've ever made, they were absolute perfection.

My first ever Ina recipe fail. It didn't keep the form - it spread and flattened out. Taste is ok, so it won't go to waste, but I can't serve it to guests. I didnt believe the negative reviews as I've never had a poor Ina recipe before...

https://www.foodnetwork.com/videos/coconut-macaroons-0134197

Coconut macaroons are traditional Passover sweets as they contain no flour.

Chocolate Peppermint Pinwheel Cookies

Sugar

unsweetened chocolate, melted

peppermint extract

Alton's Chocolate Peppermint Pinwheel Cookies

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Like what some other reviewers mentioned, I was terrified to try this recipe because of all the negative reviews. However...my results were awesome and these cookies are as pretty to look at as they are delicious!

That said...I would not recommend this recipe to novice bakers, since I had to take quite a few notes/make modifications, including:

1) Watch the "Cookie Clause" episode of Good Eats, where this recipe is from. REALLY helpful and available now on the FN site.

2) Add a teaspoon oil to the melted chocolate to keep it from seizing up.

3) Use semi-sweet chocolate chips, not unsweetened chocolate.

4) Add 1 teaspoon of brewed instant coffee to chocolate dough to boost  chocolate flavor.

5) I ground the peppermint candy in my spice grinder, though I kinda wish I didn't...turned out too powdery. Next time I will use a mortar and pestle.

6) Form each dough into a rectangular block before you stash in the fridge - it will save you time (and manpower) when rolling it later.

I've been making these cookies as part of a cookie basket for about 6 years and I've always had great responses. They can be a bit of work, but I always felt like the end result was worth it. The first year was hardest trying to get the two layers of dough together without crumbling the chocolate. Each year I mixed the cookies longer, used my hands to incorporate the chocolate a bit more and the crumbly problem was gone. It's been smooth sailing since then. The only change I made to the recipe was using milk chocolate instead of unsweetened.

This recipe has become a family tradition and is always requested when family gets together. Like others I have replaced the unsweetened chocolate with semi sweet chips. I also recommend putting the candy canes in a plastic freezer bag and crushing with a rolling pin... And I like to leave them in pretty good sized pieces to add some nice toffee-like crunch. This is a time intensive recipe but you can make it ahead and leave the log of dough in the fridge for a few days before baking to save time.

I made these cookies for work, and they turned out fantastic! I didn't have any problems with the chocolate dough at all. A tip for those using a hand mixer like myself, the dough will separate and become flaky-looking when you first mix it. Get your (clean hands in the bowl and finish the mixing, it will re-mold your dough. And don't use a mixer for the parts Alton says to use your hands. He hand-mixed for a reason! Also, when you're rolling the log, do it how Alton does in the video: Lift the wax paper/flexible board/etc so the dough rolls into itself, and gently guide it. I followed the recipe and technique exactly how it was laid out, and the cookies came out just like it said they would.

Fantastic, and a new favorite!

Really good! The dough went together easily for me, I doubled the recipe for a bake sale and mixed a batch of chocolate and a batch of peppermint dough. Added the extra ingredients right into the bowl in the stand mixer and the dough was nice and soft. I did not refrigerate the dough 2 hours after mixing it prior to adding the other ingredients, there is no reason to do that.  I think that instruction is for using the dough as is, as a basic sugar cookie. After the 5 minute chill it was pretty easy to roll out the doughs side by side on my silicone mat, on the second batch, I just lifted the mat and folded it over to drop the peppermint dough right onto the chocolate, easier than trying to pick it up and move it, as the dough tore a bit. After rolling, I thought they were a little bigger around than I wanted, so gently rolled the cylinder of dough back and forth to lengthen it. After refrigerating, I cut them a little thicker than 1/4 inch, adjusted the baking time because of the smaller size and they turned out great. My family loved the ones they I allowed them to sample and I will have to make a batch for them since these are all going to my Sweet Adelines annual Christmas cookie bake sale.

Mada these after a disaster with a similar recipe by trisha yearwood. These worked beautifully.  I did not have the  two hours to have the sugar cookie dough to chill so I added egg yolk and chocolate to the dough immediately..don't know why you wouldn't.  I then let the two doughs chill for 30 minutes, rolled them, made the roll and let them sit overnight before cutting and baking.  Thanks Alton for a great recipe.  I did not use peppermint but orange extract. Also used semi sweet chocolate chips with a tsp, of  crisco that make a little thinner.  <div><br /><div><br /></div></div>

Biggest 3 hour waste of my life. I read a lot of reviews saying that the dough was too dry, so I added 2 extra TBS of milk. I did not find the dough difficult to work with at all, both layers mixed well and rolling them out was easy. They sliced perfectly and looked beautiful on the baking sheet. When they were done, there were blobs of melted candy cane all over the place (which wasn't a huge deal, once they cooled I was able to just snap them off), but the cookies themselves were dry and chalky with little flavor. Very disappointing.

This is my third time to make this cookie and I really enjoy making it.  It's tasty and pretty but can be a bit tricky.  The last time I made it I divided the dough and mixed in the chocolate and peppermint THEN refrigerated it for two hours before rolling out and rolling up.  This seemed to work better to get the flavors incorporated.  The chocolate layer has always been a bit flaky but it turns out well in the end.  If you enjoy baking then this cookie is for you.  If you don't bake often, this could be a patience tester.

Delicious!  All the work goes into the dough, after that it is just slice and bake.  The trick for me was chilling the dough to the right temp to roll.  5 min was not long enough for my chocolate dough. I like smaller cookies, so I rolled tighter and sliced thinner than the recipe calls for.  I ended up with 5 doz cookies.  I will definitely be making these every year. 

I added a bit more milk and substituted about a fourth of a cup of soy flour which always seems to make baked goods moister. I did not let the dough rest right after mixing it, I went right into mixing the candy canes and chocolate. I didn't add the peppermint flavor since I don't like a lot of peppermint. I used parchment paper to roll out the dough so that I wouldn't add any more dryness to the cookie. This made it easy to put the two together. Once it sat for a few hours it was hard enough to be sliced with a plain old serrated knife. It is hard to tell when they are done and I found that the closer I stuck to the cooking time the softer they were. I also added some royal icing to the top which gives them that little extra oomph they need to be superb

https://www.foodnetwork.com/videos/chocolate-peppermint-pinwheels-0134063

Alton and Santa spend Christmas Eve baking chocolate mint pinwheel cookies.

Choco-Mint Pinwheel Cookies

Get Alton Brown's simple Sugar Cookies recipe from Good Eats on Food Network, the perfect base for frosting, sprinkles and other sweet decorations.

Sugar Cookies

all-purpose flour

baking powder

unsalted butter, softened

sugar

egg, beaten

milk

Powdered sugar, for rolling out dough

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

<div>Awesome sugar cookies! They aren't too sugary, and if baked for 8 min until juuuust barely brown at the edges (I am at high altitude, so it may take less time at lower altitudes) they have a lovely light texture. As have suggested some reviewers, might be worth putting in a teaspoon of vanilla extract to boost flavor.<br /></div><div><br /></div><div>Some reviewers have been saying that the dough turns rock solid after refrigerating. I have made sugar cookies since I was a kid, and I can tell you that it is a normal part of the process. You take out the dough from the fridge, leave it out for a bit (~15 min by the stove) break it into smaller, more manageable pieces (I just dug a mark with my thumb and slowly pried it apart), and then knead it to warm it up. Chilling the dough ensures the right texture after baking and means cleaner edges for the cut-outs!<br /></div><div><br /></div>

Worthy of 10 stars! Works wonderfully for royal icing decoration! Made this recipe for years - with 2 modifications - I use intricate cookie cutters so I usually double the batch - yet do not double the leavening and I add 1 vanilla bean. The addition of the vanilla bean just brings it to another level and these keep their shape very well as the recipe is written. I do chill the dough before baking and for 2 hours before rolling. 

I redid this recipe twice and got the same results: powdery and chunky, I don’t think this even counts as cookies. It fell apart like sand whenever I rolled it together. I can’t find what I did wrong

Don't be deterred by the negative reviews, but do be prepared to be a bit patient! These are not a "fast" cookie. <span>Take a few minutes to watch the video above, too, I found that helpful at first because I had no idea there was an actual process to combining ingredients. </span>I have made these every year since I don't even remember when (at LEAST 5+ years - probably longer but thinking about that just makes me feel old!) and have had success each time. YES the dough is hard when it comes out of the fridge but it DOES soften the more you work with it (which is why after you cut out some cookies it says to put the remaining dough back in the fridge). If you don't feel like taking out your holiday stresses on the dough, some people have suggested letting it sit out for a few minutes before attempting to roll. Remember, though, the cooler the dough the less sticky it is when cutting out/transferring to the baking sheet. Also be sure to use parchment paper or a silicone baking sheet and definitely try these with the royal icing recipe from this episode. ENJOY!!!

Alton has never done me wrong until now!!! This was horrible ... tasted like flour ..... 

<span>I tried two different batches. The first batch I made with my hand mixer. My little mixer died during the making of these cookies, but before that happened, it wouldn't even pull the dough together. The dough turned out so crumbly, I had to throw it away. I did realize later I made a mistake and only used one STICK of butter instead of one CUP of butter. Although this definitely would have helped the crumbling, I still don't think my hand mixer could have handled this dough. So.... I went and bought a stand mixer. The second batch I used the stand mixer and the dough turned out perfect. It didn't all pull away from the bowl exactly like it shows in the video but it still turned out fine. I did add about one and a half teaspoons of vanilla extract per some other reviewer comments and I could taste it in the cookie. I think that was plenty. Otherwise, I followed the exact recipe. I wrapped mine in parchment paper and left the dough in the refrigerator (in two separate pieces as shown) for a whole day. They were hard as a rock when I pulled them out. I had been baking other things the next morning and stuck the wrapped dough into the still warm (turned off) oven for a few minutes. This softened the dough up enough again to work with. I also used the powdered sugar recommendation in the video and I think that not only did this help roll the dough, but it gave a little added sweetness to the cookies without adding too much. I baked them at the exact times/temperature recommended and rotated them halfway through as suggested. The cookies turned out crunchy on the outside and a little chewy on the inside. I barely let them get brown on the edges, more like really light tan! I think they turned out to be the perfect sugar cookie and exactly as I expected! Santa left some rave reviews ;)</span>

Your cookie recipe tasted like biscuits. I MADE THEM FOR MY SCHOOL AND LIKE TASTE FLOUR. HORRIBLE HORRIBLE HORRIBLE 

I made these cookies today and followed the recipe exactly. When I opened the oven there was no traditional fresh cookie smell, it smelled disgusting. We tried them and they were absolutely awful. Plus this recipe makes way too much dough so we had to throw everything out. Definitely would not recommend. 

This recipe was super especially since I am only 11 and very interested in baking. Only problem is there is to much flour and no vanilla.


Love this recipe, works great for cut out cookies and tastes great with royal icing too. 

https://www.foodnetwork.com/videos/sugar-cookies-0125797

Alton teaches Santa to make a basic Christmas sugar-cookie dough.

Sugar Cookies 101

This deep, dark chocolate cookies are studded with caramelized white chocolate chunks and sprinkled with flaky sea salt.

Salted Black Sables With Caramelized White Chocolate

chocolate

unsalted butter

dark or white rye flour

black Dutch-process cocoa powder (see Recipe Notes)

baking soda

flaky salt,

brown sugar

Salted Black Sables with Caramelized White Chocolate

Arrange a rack in the middle of the oven and heat the oven to 250ºF.

Coarsely chop about 8 ounces white chocolate and place in a quarter (9x13-inch) rimmed baking sheet or metal baking dish of similar size. 

Bake for about 1 hour. Every 10 to 15 minutes, give the chocolate a thorough stir, scraping all the chocolate up from the bottom to prevent it from burning -- sometimes the chocolate will clump and seem grainy. Once the chocolate has turned to a dulce de leche-like caramel colour, give it a very vigorous stir until smooth and glossy. Scrape it into a wide, shallow plastic container, preferably something larger than 6 inches wide. Refrigerate uncovered until solid.

Make the caramelized white chocolate:

Place 2 sticks unsalted butter in the bowl of a stand mixer (or a large bowl if using an electric hand mixer) and let sit at room temperature until softened. Take the caramelized white chocolate out of the container and chop into 1/4-inch pieces.

Sift 1 cup plus 2 tablespoons all-purpose flour, 1 1/3 cups rye flour, 1/2 cup black cocoa powder, and 3/4 teaspoon baking soda into a large bowl. Push any lumps of cocoa powder through the sifter. (If there are little flakes of bran left in the sifter from the rye flour,  you can add to the flour mixture or leave them out.) Add 1/2 teaspoon flaky salt and whisk everything together.

Add 1/2 cup plus 2 tablespoons granulated sugar and 1/2 cup plus 1 tablespoon packed light brown sugar to the butter. Beat with the paddle attachment on medium speed just until smooth and creamy, 2 to 3 minutes. Add 1 teaspoon vanilla extract and beat briefly to combine.

Turn the mixer off and pour in the flour mixture. We don’t want to make a huge mess and have a cloud of flour and cocoa powder cover every surface in your kitchen, so cover the bowl of the mixer with a kitchen towel and then gently pulse the mixer just to get the flour combined a little before turning the mixer to low to fully mix it in properly. We want to mix in the flour just until it disappears into the butter but before the mixture forms a ball of dough. It should still look a little crumbly.

Add the caramelised white chocolate and mix briefly just to combine. Transfer the dough to a work surface and use your hands to form it into a uniform dough. Cut the dough into two pieces. Form each piece into a log that’s about 2 inches wide. Wrap each log in parchment paper or plastic wrap. Refrigerate until firm, 3 to 4 hours.

Arrange 2 racks to divide the oven into thirds and heat the oven to 325ºF. Line 2 baking sheets with parchment paper.

Unwrap one of the logs of dough and use a sharp, thin knife to cut into slices about 1/2-inch thick. If the slices fall apart, just press them back together. Place on the baking sheets, evenly spacing them out. The cookies will spread but not significantly. Sprinkle with a little extra flaky salt.

Bake until set around the edges and but still a little soft in the middle, about 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies will crisp up, leaving you with a wonderful sablé texture.

Make the cookies:

Like traditional ginger cookies, these have molasses, ginger, of course, cinnamon and cloves, too. It&#x27;s the addition of crystallized ginger, chopped dark chocolate, and espresso powder that make them stand out.

Double-Ginger Molasses Cookies

cocoa powder

instant espresso powder, to taste (optional)

ginger

cinnamon

cloves

fine sea salt

egg yolk,

unsulfured molasses

sugar,

Whisk the flour, cocoa, espresso (if using), spices, baking soda and salt together. 

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium-low speed for about 3 minutes, scraping the bowl as needed, until fully blended. Add the yolk and beat for 1 minute, then add the molasses and vanilla, beating until smooth. Turn off the mixer, add the dry ingredients all at once and pulse the mixer until the risk of flying flour passes. Working on low speed, mix the dough until the flour is almost but not completely incorporated. Add the crystallized ginger (or the sugared fresh ginger) and chocolate and mix until the dry ingredients disappear into the dough and the ginger and chocolate are evenly distributed. If you’ve got bits of dry ingredients on the bottom of the bowl, mix them in with a flexible spatula. 

Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours.

When you’re ready to bake, position the racks to divide the oven into thirds and preheat it to 350 degrees F. Butter or spray regular muffin tins or, if making freeform cookies, line two baking sheets with parchment paper or silicone baking mats. 

Have a medium cookie scoop at hand. Alternatively, you can use a rounded tablespoonful of dough for each cookie. If you’re using tins, find a jar or glass that fits into them and can be used to flatten the dough; wrap the bottom in plastic wrap. Spoon some sugar into a wide shallow bowl. 

For each cookie, mold a scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and put in a muffin cup or on a baking sheet, leaving a couple of inches between each ball of dough. If using tins, use the jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s freeform, press to flatten to about 1/2-inch thick. 

Bake the cookies for about 13 minutes, rotating the pans top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the sheets or tins to racks and let the cookies rest for 15 minutes before unmolding them and/or placing them on racks to cool completely. 

If you’re baking in batches, make certain to start with cool tins or baking sheets. 

Brown sugar and a touch of molasses lend richness and depth of flavor to these easy sugar cookies.

Brown Sugar Cookies

(2 sticks) unsalted butter,

dark brown sugar

molasses (not blackstrap)

yolk

Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line three sheet pans with parchment paper. (If you don’t have 3 baking sheets, you can reuse the parchment and baking sheets, just let the sheets cool off between each round.)

In a medium bowl, combine the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.

Place the granulated sugar in a medium bowl.

Form the cookies into 1 1/2-ounce balls (2 tablespoons). Roll each ball in the sugar and place 8 cookies on each sheet pan.

Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 10 to 11 minutes.

Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. 

For a cinnamon-sugar classic cookie, bake Trisha Yearwood's soft and chewy Snickerdoodles recipe from Food Network.

Snickerdoodles

salted butter, softened

vegetable shortening

eggs

cream of tartar

How to Make Classic Snickerdoodles | Snickerdoodles

In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.

In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.

Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

I've been baking since I was 5 (I still have a pic of me elbows deep in bread dough with my grandma) so 42 years &amp; I make a version of this recipe but I substitute 1/2 c of brown sugar for 1/2 c of the white sugar and I use unsalted butter &amp; use 1/2 tsp salt &amp; add 1 tsp vanilla.  I use butter flavor Crisco and i mix the butter &amp; shortening together first before adding my other ingredients so I get the full flavor &amp; texture of the 2 together.  These always turn out crispy on the edges chewy in the middle &amp; melt in your mouth.  I made 3 1/2 dozen yesterday &amp; my husband ate a dozen himself!  I use the same dough &amp; add butterscotch chips (skipping the cinnamon sugar) to make butterscotch chip cookies.  I just want to say that people sharing recipes are doing it from their heart so keep the negativity to yourself, why say something hurtful, what good does that do you or the person your saying it to?  Just remember everyone can read your comment and it's not going to improve your popularity to be ugly with words.

These are fantastic cookies- they are now a permanent part of my Christmas cookie baking. Although I usually add a tsp of vanilla, I've made them without the vanilla and they're great either way. I personally like to make these fairly big (maybe 1 3/4 tbsp of dough) and bake them for 7-7.5 minutes. I take them out before the tops of the cookies start to crack--so when they settle, the tops are crinkly. They are soft and gooey and unbelievably good. These modifications are just a matter of preference, so I'm leaving my review at 5 stars-- I've made smaller cookies before and baked them for 8 minutes (as the recipe calls for) and they're great too, just a little crisper. Some other people have mentioned that the dough should be refrigerated overnight. I tend to do this too, but I've baked the dough immediately before and have found no difference in taste (although the dough is a little stickier to work with). I've had several people ask me for the recipe because they are literally that good. Thanks, Trisha! 

Great recipe but I strongly reccomend chilling the dough. Overnight is best! 

This recipe is absolutely amazing! Their soft and moist and delicious! Side note don’t leave the cookies in the oven for more than 10 minutes otherwise when they cool they get hard. 10 minutes is perfect. Also use cookie sheets or parchment paper instead of using butter or oil that way they aren’t black on the bottom.

Really good. I added a tbsp of vanilla extract + 1 tbsp cinnamon and used 1 cup of butter instead of the shortening. Then, I baked them at first, at 8 minutes, but they were harder than I liked, so I cut it down to 7 minute bake time, and they turned out nicer (softer).

I've made this numerous times and has always been delicious.. But I have modified it somewhat..I use all oleo no butter or shortening..I also add 1 tsp cinnamon and 2 tsp vanilla to the batter..I also refrigerate it for at least an hour before I bake..Best cookies ever!!!!

The best snickerdoodles I have ever made, they turned out perfect!! Every recipe I try of Trisha’s works perfectly! 

This is a Betty Crocker recipe. Google it 

I agree, 8 minutes was perfect. I also did not press the ball too far down so you get a nice soft center! I loved this receive!<div><br /></div>

You guys know this recipe is straight out of the Betty Crocker cookbook right?  Like, almost word for word lol.  Tasty though.

https://www.foodnetwork.com/videos/trishas-snickerdoodles-0210090

Trisha makes classic cinnamon-and-sugar-sprinkled snickerdoodle cookies.

Trisha's Snickerdoodles

These chocolate chip cookies packed with pretzels and marshmallows are the perfect combination of sweet, salty, chewy, and crunchy.

Chubby Rocco Cookies

white whole-wheat or whole wheat flour

milk chocolate

mini marshmallows

Melt 1 1/2 sticks unsalted butter and place in a large bowl. Add 1 1/4 cups packed dark brown sugar and stir until combined. Add 2 large eggs and stir until completely incorporated. 

Coarsely chop 3 cups mini pretzels. Reserve 2 cups for rolling the dough balls. Place the remaining 1 cup in a medium bowl. Add 2 cups white whole-wheat or whole wheat flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 cup milk chocolate chunks or chips, and 1 cup mini marshmallows, and stir to combine. Add to the butter mixture and stir with a wooden spoon until fully combined. Cover and refrigerate overnight.

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line 2 baking sheets with parchment paper. Place the reserved 2 cups chopped mini pretzels in a shallow bowl.

Scoop 2 to 3-tablespoon portions of the dough out (if the dough is too stiff, let sit for 10 minutes and try again). Roll each portion into a ball, then roll in the chopped pretzels to coat. Place 6 on each baking sheet, spacing them evenly apart.

Bake one sheet at a time until the cookies are golden brown on the edges and set and pale golden brown in the center, 14 to 16 minutes. Let cool at least 20 minutes on the baking sheet. Repeat baking any remaining dough (you can reuse the parchment).

The dough must be chilled for at least three hours and up to two days. The cookies can be prepared up to one week ahead, stored in an airtight container at room temperature. I had to bake many batches to finally accomplish the perfect gingerbread cookie. When the dough is rolled thin, it will bake crisp and almost cracker-like. Yet, when rolled thick (my preference), the cookies turn out plump and moist. In either case, the flavor will be complex and almost hot-spicy.

Gingerbread Cookies 101

allspice

black pepper

(1 stick) unsalted butter,

vegetable shortening,

Royal Icing (recipe follows)

confectioners' sugar

egg-white powder

water

The Best Gingerbread Cookies

Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.

Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.

In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)

To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.

Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)

Make ahead: The icing can prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.

This icing hardens into shiny white lines, and is used for piping decorations on gingerbread people or other cookies. Traditional royal icing uses raw egg whites, but I prefer dried egg-white powder, available at most supermarkets, to avoid any concern about uncooked egg whites.

When using a pastry bag, practice your decorating skills before you ice the cookies. Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch.

Dried egg-white powder is also available by mail order from The Baker's Catalogue, 1-800-827-6836. Meringue powder, which is dehydrated egg whites with sugar already added, also makes excellent royal icing; just follow the directions on the package. However, the plain unsweetened dried egg whites are more versatile, as they can be used in savory dishes, too. Meringue powder is available from Adventures in Cooking (1-800-305-1114) and The Baker's Catalogue.

In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)

To pipe line decorations, use a pastry bag fitted with a tube with a small writing tip about 1/8-inch wide, such as Ateco No. 7; it may be too difficult to squeeze the icing out of smaller tips. If necessary, thin the icing with a little warm water. To fill the pastry bag, fit it with the tube. Fold the top of the bag back to form a cuff and hold it in one hand. (Or, place the bag in a tall glass and fold the top back to form a cuff.) Using a rubber spatula, scoop the icing into the bag. Unfold the cuff and twist the top of the bag closed. Squeeze the icing down to fill the tube. Always practice first on a sheet of wax paper or aluminum foil to check the flow and consistency of the icing.

Traditional Royal Icing: Substitute 3 large egg whites for the powder and water.

I've made these cookies the past 4 Christmases. They're tricky, but if you get them right, people will rave about them. 4 stars b/c I made a few modifications: I doubled all the spices except for salt &amp; pepper (a must), used powdered sugar to roll out the dough instead of flour (otherwise they can become over-floured), &amp; slightly reduced the baking time to make them softer (8.5 mins). Tips: Above all, DO NOT beat in the flour mixture using an electric mixer. This is what makes the dough sticky &amp; impossible to work with. You must stir in the flour mixture with a spoon. 2nd tip: let the dough sit overnight &amp; always re-refrigerate scraps before re-rolling. 3rd tip: only work with a small piece of the dough (enough to make 2 cookies) at a time. Keep the rest refrigerated. 4th tip: roll out the dough on small pieces of parchment paper, cut around, &amp; transfer to a baking sheet. The icing recipe is perfect as is. I do all these things &amp; my cookies turn out killer every year. Hope this helps!

My boyfriend and I have made this particular gingerbread cookie recipe two years in a row now. We love them. However, this second year making them we took the advice of one of the commenters and doubled the amounts of the spices used in the recipe. (Doubled the amounts of just the spices, nothing else) My boyfriend thought it was a tad too much nutmeg. I didn’t agree. I thought they came out perfectly this year.  He loved them, too, nutmeg issue aside. 

I use the gingerbread recipe to cut or make logs and then the kids can have fun constructing a log house,fence and walk way. I use slivered almonds for the shingles on the roof.

I took the advice of maryana3927, except I didn't double the ground cloves nor did I double the salt and pepper. Personally I would use three times the ginger for more of a bite. These turned out mildly spicy. I separated the dough into two equal parts and chilled the dough overnight wrapped in plastic wrap in the shape of two large disc shapes. I worked with 1/3 of a disc at a time when rolling the dough out, keep the rest in the refrigerator until ready to use. I also made a seperate disc from the scraps and chilled it along the way until the end. Use powdered sugar to roll the dough, not flour. If the dough is sticky it is either too warm or needs a light layer of powdered sugar applied directly to the dough and rolling pin of course. I cut them about 1/4" thick and baked for 8 minutes. Perfection was the result. 

This is a hot mess. There is not enough flour to give structure to this so called stiff dough cookie. It is spicy, gloppy, non rollable. In short a class A disaster.  Every other recipe calls for half of the fat in this one ( or twice the flour). If done that way it is passable.<div><br /></div><div>Come on Food Network does no one either read for logic or test these things out?</div>

I just made this recipe tonight and it did not turn out well.  I bake pretty often and I would like to say that I followed this recipe very closely.  After adding the flour mixture to my wet mixture, rather than creating a stiff dough, a paste was formed.  I then decided to go back to this page and read some of the reviews that people had written (which I did not initially do).  When I read that so many others, like myself, found this recipe to be lacking, I followed their advice and doubled the spices as well as added more flour.  I wish I could give everyone an update on the final result, but the dough is chilling in the refrigerator right now and has yet to be made.  Hopefully, they'll turn out well. -Even though I hadn't finished making them, I thought that the simple fact that the dough was a dud was enough to earn a single star rating.

Gingerbread men are a pain in the butt to make no matter which recipe you use. Every recipe I've found always make a LOT (2-3 dozen). I used to use the McCormick recipe, but tried this version this Christmas. I like it a lot better because I like the combo of spices called for. The pepper sounds weird, but don't be afraid. These are tasty. The key is to definitely split up the dough into the disks and refrigerate. The dough does get sticky, but you have to keep adding a tiny bit of flour as you roll and cut them out. I like a softer cookie, rather than a crunchy one. The key to that is to not roll out the dough too thin. Roll it out a little thicker - at least 1/4". I also bake for about 6 minutes. If you bake them too long the edges will start to burn. 

Wanted to like them, but like other reviews the cookie was less than perfect. I’m sad because I worked so hard and it takes a long time to roll out the dough and bake and wait to cool and decorate. My husband said they were bland Not enough spice ☹️

<span>These came out very good. I made the dough a day ahead and left it in the fridge -- made them into two disks sandwiched between parchment paper and put them them in gallon size freezer bags. Next day, I rolled the dough out with the parchment paper still unpeeled. It was very easy to handle the dough that way. </span><div><br /></div><div>The rest was just the same. I did use a spatula to move the little cutouts onto the cookie sheet. But (unlike some people complained) handling the dough was not an issue. Since I only had one cookie sheet on hand, I baked 6 at a time for 10 minutes, turning the sheet halfway. </div><div><br /></div><div>I found the meringue powder in the Wilton section of our neighborhood Walmart. I made little piping cones with parchment paper to decorate my gingerbread men. The rest was a breeze. I kept the icing in an airtight container and it kept smooth but thick and pipe-able -- once I piped it onto each cookie, it hardened very quickly!! </div><div><br /></div><div>The taste was very good. It came out a little crispier than I would have liked -- so next time I'll roll out the dough a little thicker! </div>

<span>Double or Triple the spices, and add 1/2 cup extra flour and these are perfect if you're looking for delicious soft gingerbread, otherwise they'll be sort of bland. The spices used in this recipe are good, but the ratios are too small. I like to use a tablespoon of cinnamon and ginger, and double everything else except for the salt. If your family loves spice you can even quadruple the spices and they will still be wonderful!</span><br /><br /><span>As for the royal icing, if you can't find powered egg whites you can pasteurize your own eggs easily at home. Put a few eggs in a pot filled to the top with water, and using a thermometer bring the water to a temperature of 140 degrees on medium low heat. Once the water has reached that temperature turn the heat off and let it sit for 3 minutes, and then remove the eggs from the water.</span><br /> 

https://www.foodnetwork.com/videos/gingerbread-cookies-99446

Jill Cordes takes a behind the scenes look at the Food Network Kitchens.

Gingerbread Cookies

Sable in French means "sandy" — these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.

Double Chocolate Sable Cookies (France)

bittersweet chocolate, frozen for 10 minutes

(11 tablespoons) unsalted butter, softened

Grate the chilled chocolate with a fine grater or rasp and set aside.

Whisk together the flour, cocoa powder, baking soda and sea salt.

Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.

Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

Transfer cookies to a rack to cool completely. Serve.

Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.

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