I love baking during the holidays, but not everyone feels the same!
Some recipes can be daunting for the unseasoned baker, but I rounded up THREE easy holiday baking recipes that are fail-proof AND fabulous. You don’t have to make something with 37 steps to wow your friends, family, and co-workers.
This year, there is no reason for you not (yes, I just used a double negative) to make something homemade this holiday season. Not only will people appreciate the sentiment, but homemade baked goods are undoubtedly going to taste better than store-bought. Add these recipes to your holiday baking lineup ASAP! And let it be known, that I did not create ANY of these recipes. I want to give credit where credit is due, so links are provided below each recipe to access the original if need be. Thank you Sally’s Baking Addiction, Cooking Classy, and A Dash of Megnut for creating and sharing such dependable recipes!
Christmas Sugar Cookies
3/4 cup unsalted butter, softened to room temp
3/4 cup granulated sugar
1 large egg
2 tsp pure vanilla extract
1/2 teaspoon almond extract (optional)
2 & 1/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1. In a large bowl, using a handheld mixer fitted, beat butter and sugar until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed.
2. Add the egg, vanilla, and almond extract and beat on high until fully combined. Scrape down sides and bottom of the bowl. Whisk the flour, baking powder, and salt together in a medium bowl. Add half of the flour mixture to the wet ingredients until just barely combined. Add the rest of the flour and continue mixing. If dough seems too soft, add 1 Tbsp more flour until it’s a better consistency for rolling.
3. Divide the dough into 2 parts. Roll each out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. Chilling is mandatory.
4. Once chilled, preheat oven to 350°F. Line baking sheets with parchment paper. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll remaining dough and continue cutting until all is used.
5. Bake for 10-12 minutes, until very lightly colored on top and edges. Be sure to rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool before icing.
recipe from Sally’s Baking Addiction
1 lb confectioners sugar
2-4 Tbsp melted butter, unsalted
1 egg white
2-3 Tbsp milk
1 tsp pure vanilla extract
your preferred food coloring
1. Combine in no particular order. If needed, add more confectioners sugar to thicken to desired consistency. Frost and enjoy!
Recipe from Meme’s recipe book (my husband’s grandmother)
Pretzel M&M Kisses
70 square pretzels (do NOT use butter snaps)
70 Hershey’s Kisses chocolates, unwrapped
70 Milk Chocolate Christmas M&M’s
1. Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper. Align pretzels on cookie sheet in a single layer then top each pretzel with one Hershey’s Kiss.
2. Bake in preheated oven for 4 – 5 minutes, until the chocolate is shiny and soft (the chocolates should still hold their shape).
3. Remove from oven and carefully place one M&M in the center of each soft Kiss and press down on M&M to spread the chocolate.
4. Place in refrigerator and allow to rest until chocolate has set, ~5-15 minutes. Store in an airtight container.
Recipe from Cooking Classy
Flourless Peanut Butter Blossoms
1 1/2 cups creamy peanut butter
1 1/4 cup granulated sugar
1 tsp pure vanilla extract
1 tsp baking powder
1 tsp salt
24 Hershey’s chocolate kisses
1. Preheat oven to 350F. Line baking sheets with parchment paper.
2. In a large bowl, combine peanut butter, 1 cup of granulated sugar, egg, vanilla, baking powder and salt and mix thoroughly.
3. Portion dough into 24 pieces, about 1 tablespoon each, and roll into balls.
4. Dip the cookie dough into the remaining 1/4 cup of granulated sugar and roll until completely covered. Place on baking sheet. 5. Bake for 8-10 minutes, until edges are set.
6. Once cookies are baked, remove from oven and lightly press a chocolate kiss into the center of each cookie. Let cool for 5 minutes on the baking sheet before transferring to a wire cooling rack. Let chocolate harden before serving.