Chewy Christmas Cookies Recipes

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

SOFT CHRISTMAS COOKIES

Steps:

• Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
• Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

CHEWY DOUBLE CHOCOLATE PEPPERMINT COOKIES

Steps:

• Preheat oven to 350 degrees F (176 C).
• In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
• Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
• Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
• Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what's inside).
• Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
• Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.

CHEWY FRUIT COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and buttermilk. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the cherries, dates and chopped pecans. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Top each with a pecan half. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks.

CHEWY CHRISTMAS COOKIES

Steps:

• In a medium bowl, combine the golden raisins, dates, red and green candied cherries, pecans and grape juice. Set aside to soak. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, vanilla, and egg yolks until light and fluffy. Combine the flour, baking soda and baking powder; stir into the creamed mixture. Mix in the dried fruit mixture. Beat egg whites to stiff peaks; fold into the dough. Scoop cookies with a small ice cream scoop onto prepared cookie sheets. Pat down slightly.
• Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

BUTTER PECAN COOKIES

Steps:

• In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
• Add eggs, vanilla extract and mix until smooth.
• Add flour, cinnamon powder, cornstarch, baking soda, baking powder and mix until just combined.
• Mix in pecans and toffee bits until evenly distributed.
• Chill dough for 30-45 minutes to make it easier to handle.
• Scoop out small portions of the dough and roll into balls. The chilled dough will seem a bit crumbly but the warmth of your hands will help bring the dough together into small balls.
• Optional: Roll each cookie dough ball in a bowl of granulated sugar, if you like. I don't usually do it but my Mom does it.
• Place them on a cookie tray, lined with parchment paper.
• Bake at 350 degrees F for about 11-14 minutes or until cookies are golden brown and firm along the edges. They will be "poofy" in the center and deflate as they cool. If they don't deflate fully to your liking, you can press down gently with the back of a spoon. Enjoy!

MOIST AND CHEWY LEBKUCHEN (GERMAN SPICED CHRISTMAS COOKIES) RECIPE

Steps:

• If Making Individual Round Cookies: Chill dough until quite firm, about 4 hours. Working in 2 batches, line 2 large cookie sheets with parchment. Dip a 1 3/4-inch ice cream scoop (2 level tablespoons) into water, shake off excess water, and scoop level scoops of dough. Roll into balls and place 2 inches apart. Bake in the lower and middle thirds of the oven, shifting pans from top to bottom and front to back halfway through, until a toothpick inserted in center of cookies comes out clean, about 18 minutes. Slide parchment onto a wire rack to let cookies cool slightly while you bake the remaining cookies.

SOFT AND CHEWY PEANUT BUTTER COOKIE RECIPE

Steps:

• Gather the ingredients.
• Position two racks in the upper and lower third of the oven. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and spray the parchment with cooking spray.
• Add the butter, peanut butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture on high speed until light and fluffy, scraping down the sides of the bowl occasionally, about 5 minutes.
• Add the eggs one at a time and mix on medium-low to combine before adding the next. Add the vanilla and mix again until combined.
• Add the flour, salt, baking soda, and baking powder and mix on low until the mixture is just combined, scraping down the bowl occasionally, about 1 minute. Be careful not to overmix.
• Using a large cookie scoop, place mounds of dough on the prepared baking sheets at least 2 inches apart.
• Sprinkle the cookie dough mounds with granulated sugar. Chill the baking sheets in the freezer until very firm, about 20 minutes.
• Bake the chilled cookies until they begin to set on the edges, 12 to 14 minutes. Be careful not to overbake.
• Let the cookies cool for a few minutes on the baking sheets before moving to a rack to finish cooling.