holiday baking

Coconut Oil Chocolate Chip Cookies made with coconut oil instead of butter. They are incredibly soft on the inside and firm on the edges. Thick and fluffy and loaded with tons of chocolate chips!

Coconut Oil Chocolate Chip Cookies

coconut oil (not melted)

brown sugar

sugar

vanilla extract

all purpose flour

baking soda

salt

chocolate chips

Preheat oven to 350 degrees.

Add coconut oil and both sugars to a stand mixer with the paddle attachment. Mix until combined, 1-2 minutes.

Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout.

Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.

Slowly add in the dry ingredients to the wet in two parts.

Fold in chocolate chips.

Portion out 12 cookies and place them on a plate. The dough can be chilled for an hour or two if you prefer a thicker cookie. They can also go straight into the oven and are just a tad thinner if you choose not to chill the dough. (I usually do not. I would test one cookie first and see how it turns out)

Place in the oven and bake for 10-12 minutes.

Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.

Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months.

The following recipe is from the December 23 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The whole time that I was baking these Jam Thumbprints from America's Test Kitchen Family Baking...

Jam Thumbprints Recipe

raspberry jam

(11 1/4 ounces) all-purpose flour

baking powder

(1 1/2 sticks) unsalted butter, softened

(4 2/3 ounces) sugar

(6 tablespoons) cream cheese, softened

almond extract

Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350°F. Line two large baking sheets with parchment paper. Fill a small zipper-lock bag with the jam. Whisk the flour, salt, baking soda, and baking powder together in a medium bowl.

In a large bowl, beat the butter and sugar together with an electric mixer to medium speed until light and fluffy, 3 to 6 minutes. Beat the cream cheese, egg, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.  

Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.

Working with 1 1/2 teaspoons of the dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 1 1/2 inches apart.  Make an indentation in the center of each cookie with your thumb.

Bake the cookies, one sheet at a time, until they are just beginning to set and are lightly browned around the edges, about 10 minutes. Remove the cookies from the oven and, working quickly, gently reshape the indentation with the bottom of a teaspoon measure. Snip a small corner off the bag of jam and carefully fill each indentation with about 1/2 teaspoon of the jam. Rotate the baking sheet and continue to bake until lightly golden, 12 to 14 minutes.

Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack and let cool completely, about 20 minutes, before serving. 

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! [Photograph: Kristen Swensson] Every year, my Ma sets aside one December day to bake...

Healthy & Delicious: Meringue Cookies Recipe

cream of tartar

white sugar

peppermint extract (optional)

green food coloring (optional)

Heat oven to 225°F and line two cookie sheets with aluminum foil.

Using a StandMixer or good hand mixer, beat egg whites, salt, and cream of tartar on medium-high speed until soft peaks form. Slowly add sugar and keep beating until stiff peaks form. (DO NOT underbeat.) If using extract and food coloring, add at the end and beat for another 2 or 3 minutes.

Spoon mixture into a plastic bag and squeeze out most of the air. Cut off one small corner of the bag and pipe cookie-sized dollops of meringue on to cookie sheets, about 1 inch apart. (If done correctly, the cookies will stay in those exact shapes when finished.)

A classic gingerbread recipe!&nbsp; Closely adapted from Good Housekeeping (affiliate).

Gingerbread

unsalted butter

dark brown sugar (tightly packed (100 grams))

unsulphured molasses ((235 milliliters) (I use Grandma's brand))

all-purpose flour ((312 grams))

cinnamon

ginger

cloves

water ((235 milliliters))

Whipped Cream (for topping, optional)

Preheat oven to 350F (175C) and prepare a 9"x9" baking pan by either generously greasing and flouring or by lining with parchment paper.&nbsp; Set aside.

Combine butter and brown sugar in a large bowl and use an electric mixer to beat until creamy.&nbsp;&nbsp;

Add molasses and stir until well combined.

Add egg and vanilla extract.&nbsp; Stir well.

In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.&nbsp;&nbsp;

Gradually add dry ingredients to wet until completely combined.

Carefully stir in boiling water until ingredients are smooth and well-combined.

Pour batter into prepared baking pan and bake on 350F (175C) for 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow to cool before slicing and serving.&nbsp; This Gingerbread tastes best when topped with whipped cream!

https://www.youtube.com/watch?v=I_sNeFlZ188

A timeless, classic recipe for traditional gingerbread! 
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓


PRINTABLE RECIPE: https://sugarspunrun.com/gingerbread/

Ingredients
½ cup unsalted butter (preferably European butter) softened to room temperature (113g)
½ cup dark brown sugar tightly packed (100g)
1 cup unsulphured molasses (235ml) (I use Grandma's brand)
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (312g)
1 ½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¾ teaspoon salt
1 cup boiling water (235ml)
Whipped Cream for topping, optional

Instructions
Preheat oven to 350F (175C) and prepare a 9"x9" baking pan by either generously greasing and flouring or by lining with parchment paper.  Set aside.

1.  00:26  Combine butter and brown sugar in a large bowl and use an electric mixer to beat until creamy.  Add molasses and stir until well combined.
Add egg and vanilla extract.  Stir well.

2.  01:42  In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.  

3.  02:08  Gradually add dry ingredients to wet until completely combined.
Carefully stir in boiling water until ingredients are smooth and well-combined.

4.  03:24  Pour batter into prepared baking pan and bake on 350F (175C) for 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool before slicing and serving.  This Gingerbread tastes best when topped with whipped cream

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How to Make Gingerbread

As they cool the centers fall creating tiny ridges and canyons sparking with light coating of sugar.  The flavor is pretty much unbeatable—rich and earthy with molasses and just the right hint of warm spice from the cloves and ginger.

Soft Molasses Cookies Recipe | Cook The Book

(2 sticks, 8 ounces) unsalted butter

(7 ounces) sugar,

(6 ounces) molasses

eggs

(14 3/4 ounces) unbleached all-purpose flour

Soft Molasses Cookies Recipe | Cook the Book

In a large mixing bowl, cream together the butter and sugar until light and fluffy.  Add the molasses while mixing at a slow speed, then the baking soda, salt, and spices.  Add the eggs one at a time, beating well after each addition.  Scrape down the sides of the bowl to make sure everything is incorporated.  Stir in the flour.  Cover the bowl and refrigerate the dough for 1 hour.

Preheat the oven to 350°F.  Lightly grease (or line with parchment) two baking sheets.

Shape or scoop the dough into 1 1/2-inch balls; a tablespoon cookie scoop works well here.  Roll them in granulated sugar and put them on the prepared baking sheets, leaving about 2 inches between them.

How to Make Low Carb Gingerbread Cookies, keto, low carb, sugar free, easy, gluten free, holiday cookie recipe.

How to Make Low Carb Gingerbread Cookies

Almond Flour (-superfine blanched)

½ tsp Baking Powder

½ tsp Xanthan Gum

½ tsp Ground Cinnamon

tbsp. Ground Ginger

Nutmeg

½ tsp Ground Cloves

Butter (-softened to room temperature.)

Splenda (- see post for alternatives)

tsp Vanilla Extract

In a medium bowl, use a whisk or a fork to mix together the flour, baking powder, xanthan gum, cinnamon, ginger, nutmeg and cloves.

Next, in a large mixing bowl, blend together the butter and the sugar alternative. Once this in blended you can stir in the egg and the vanilla extract.

Add the dry ingredients from the first bowl to the ingredients in the mixing bowl. Stir until just blended. Cover the dough with plastic wrap and refrigerate for at least 45 minutes (three to four hours or overnight works best).

When you are ready to bake the cookies remove the dough from the refrigerator. Preheat the oven to 325 and prep at least two rimmed cookie sheets for nonstick. I use parchment paper. You can roll out you dough (¼-1/3&quot; thick), cut out the cookie shapes, and bake them on the same parchment lined cookie sheets.

Bake your cookies for 10-12 minutes or until they begin to &#039;puff&#039;. Allow the cookies to sit on the baking sheet for a few minutes before transferring them to a cooling rack for cooling before decorating.

Air Fried Pumpkin Fries, how to make an easy and a healthy vegan snack recipe that is low in fat and delicious!

Air Fried Pumpkin Fries

Pumpkin (- one small pumpkin, size may vary)

tbsp Olive Oil

tsp Seasoning (-see post for details)

Preheat your air fryer to 400. Make sure that your pumpkin has been sliced into one half inch wide slices that resemble fries.

In a mixing bowl, use a whisk or a fork to mix together the olive oil and seasonings. Then toss the pumpkin fries in the seasonings. It may be easiest to use your hands to toss the pumpkin to assure that the slices all get evenly covered.

Place as much sliced pumpkin that will fit without overlapping into the basket of the air fryer. Air fry for six minutes and then toss the fries in the basket. Continue to air fry the pumpkin until crisp (about another six minutes). Repeat until all of the fries are done airfrying

Made with coconut sugar, whole wheat flour, and almond milk, Healthy Cinnamon Rolls are a delicious, comforting treat. They're perfectly satiating, easy to make, and the perfect homemade breakfast.

Healthy Cinnamon Rolls

almond milk

butter oil

instant yeast

coconut sugar

white whole wheat flour

flour

tsp salt

butter

tbsp butter

block cream cheese, softened

butter, softened

tsp vanilla

Preheat oven to 350F and grease 9&#215;13 dish.

In a large bowl, heat almond milk and butter until melted and 110F. This should be luke warm, not hot, in order to activate the yeast.

Sprinkle yeast on top of warm milk mixture and let sit for ten minutes.

While sitting, mix together flours and salt in another bowl.

After milk has sat for ten minutes, whisk in coconut sugar.

Once oven has reached temperature, turn it off and open door.  I use this as a &#8216;warm&#8217; place for my rolls to rise during the winter months.

Add wet ingredients into flour and stir until well combined. Cover with plastic wrap and set in slightly warm oven with open door for 45 minutes. The dough should double in size.

While dough is rising, prepare cinnamon sugar mixture by mixing coconut sugar and cinnamon together in a small bowl.

Flour a large surface and dump dough onto it. If dough is too sticky, add more flour. You should be able to form it into a large rectangle shape.

Once in a large rectangle, spread softened butter on top. Then evenly sprinkle cinnamon sugar mixture.

Roll tightly from one side to the other, keeping it nice and tight the whole time.

Once in a long roll, cut in half once using floss or a sharp knife (I prefer using floss to cut it)

Cut each half into 6 rolls and place them into a greased baking dish. Brush with melted butter.

Turn oven back on and preheat to 350F with rolls sitting on top of oven.

Once preheated, bake rolls for 25-30 minutes or until slightly golden.

While baking, prepare frosting by blending all of the ingredients together in a food processor or by using a whisk until smooth. 

Frost cinnamon rolls when still warm, or once cooled if preferred.

AMAZING! These are delicious. Makes my weekend having these. No joke these got me through my last trimester

The best cinnamon rolls ever! Turned out perfectly. I made them the night before and baked them the next morning. I got them out and sat them on the stove top while the oven preheated to warm them up a bit. I also didn’t have white whole wheat so I just used regular wheat and they were still yummy! Highly recommend! Thanks Erin!

Lengua de gato are Filipino butter cookies that are thin, crispy and so buttery. They’re very easy to make at home so you can enjoy them with your coffee, tea or whenever the craving hits.

Filipino Lengua de Gato Recipe

unsalted butter (softened)

egg eggs (room temperature)

tsp vanilla extract

all-purpose flour

Preheat

Preheat your oven to 350F. Line two baking sheets or cookie trays with parchment paper and set aside (see notes).

Butter

In a large bowl using an electric hand mixer or using a stand mixer fitted with the paddle attachment, beat ½ cup butter on medium-high speed until soft and creamy (2-3 minutes).

Sugar

Add ½ cup sugar and continue beating until light and fluffy (4-5 minutes). Remember to scrape the bottom and sides of your mixing bowl.

Vanilla

Add 1 tsp vanilla extract and egg whites and beat until incorporated (4-5 minutes).

Flour

Switch to low speed and gradually add 1 cup flour and a pinch of salt until combined.

Piping Bag

Transfer the cookie dough into a piping bag or a Ziploc bag with one of the tips cut to about 1/2 inch in diameter.

Pipe

Pipe 3-inch long cookies on your prepared baking pans, allowing about an inch of space around each cookie.

Bake

Bake the lengua de gato for 12-15 minutes or until they’re dry in the middle and starting to turn a light brown on the edges. 

Cool

Remove the pans from the oven and allow the cookies to slightly cool in the pan. After a few minutes, slide the parchment paper into a cooling rack to allow the lengua de gato to cool completely. Carefully peel cookies from the parchment paper and enjoy!

https://embed.mediavine.com/videos/zhnjzfxon7w1nfwj2zf6

These Chewy Chocolate Chip Oatmeal Cookies are moist and made light by swapping out most of the butter for applesauce which works great!

Low Fat Chewy Chocolate Chip Oatmeal Cookies

tsp baking powder

tsp baking soda

tsp cinnamon

unsalted butter (room temperature)

unpacked brown sugar

apple sauce

quick oats

Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.

In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

Add the egg, followed by the applesauce and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.

Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this).

Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don't eat them all in one sitting!

These Chewy Chocolate Chip Oatmeal Cookies are moist and made light by swapping out most of the butter for applesauce which works great!


PRINT RECIPE: https://www.skinnytaste.com/low-fat-chewy-chocolate-chip-oatmeal/

Chewy Chocolate Chip Oatmeal Cookies

These are soft, fluffy muffins made with buttermilk, oil, and there’s cream cheese swirled into the batter so it’s impossible to have dry muffins. The crumb topping adds texture and an extra pop of sweetness. I can’t resist crumb toppings and wanted to pick those sandy, slightly crunchy crumbs right off. When you’re filling your muffin pan with batter, make sure not to overfill because you need to account for the crumb topping and oven rising. They’d be so festive for holiday parties from Christmas to Valentine’s Day or anytime. Red velvet fans love it year-round and the muffins will be a hit with any red velvet lover.

Red Velvet Cream Cheese Muffins

unsalted butter,

brick-style cream cheese, softened (lite is okay)

salt,

buttermilk

natural unsweetened cocoa powder

red liquid food coloring (I used McCormick

Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular...

Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners).

Crumb Topping – To a medium bowl, add...

Crumb Topping – To a medium bowl, add the sugar, flour, and using two forks or a pastry cutter, cut in the butter until you have coarse crumbs; set aside.

Cream Cheese Mixture – To a separate medium...

Cream Cheese Mixture – To a separate medium bowl, combine the cream cheese, sugar, vanilla, and beat with a handheld electric mixer until smooth, or whisk by hand until smooth; set aside.

Muffins – To a large bowl, add the...

Muffins – To a large bowl, add the flour, sugar, baking powder, salt, and whisk to combine; set aside.

To a separate medium bowl, add the egg,...

To a separate medium bowl, add the egg, oil, buttermilk, cocoa powder, red food coloring, and whisk to combine.

Add the wet ingredients to the dry and...

Add the wet ingredients to the dry and stir just until moistened. Batter is thick and some lumps will remain, don’t overmix.

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The most viewed holiday baking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine