easy holiday cookies

Peanut Butter Blossoms, peanut butter cookies rolled in sugar with a Hershey's Kiss, from Delish.com are a childhood throwback worth making ASAP. 

Peanut Butter Blossoms

c. all-purpose flour

baking soda

kosher salt

c. butter, softened

peanut butter

brown sugar

granulated sugar,

milk

pure vanilla extract

Hershey Kisses

Do you buy smooth or chunky peanut butter?

I've never made these before, but this recipe looked the best. This is a great recipe!--it's  definitely a keeper, and I'll be making these again. Thank you!

This was super dry and felt like there was no flavor. Kinda disappointed! I won't be making these again.

These are not good. I have tried a lot of these cookies and these are lacking a peanut butter flavor and are very powdery and dry tasting. Huge disappointment as they take a lot of ingredients.

I'm a big baker but never made these until now for a fundraiser. Picture perfect and delicious!

This is almost the exact recipe I made. My recipe is old and it said to use shortening. I decided to use butter for the heck of it. My recipe called for 1 tablespoon of milk. I decided to use up the fresh ground peanut butter from WFs and was short the amount by a 1/4 so I added the smooth I had to make up for it. There good but seem to need a little more peanut flavor. I’m either growing out of these cookies or I need to try the shortening recipe. I also used dark choc kisses and milk. I’m now a dark choc fan. I was wondering what would have been different if I added 2 T of milk? It’s really been years since I’ve made them. I see peanut powder in the store and was wondering if it would give it a boast of peanut flavor? I’ve never used it.

I made these today for my family for Christmas! It was super easy, and they look great, taste good as well!

https://streaming.hearstdigitalstudios.com/40fa0302-69e0-4190-945c-d5538b8dd3ce/video_rover_16x9_1080p_hd_1542410650_73976.mp4

This classic holiday cookie is a must during Christmas time. Our recommendation: Bake a few batches ahead of time and store them in the freezer.

"Peanut Butter Blossoms" Are The BEST Cookies You'll Make This Year

Pecan Pie Cookies from Delish.com are a must this holiday season. 

Pecan Pie Thumbprint Cookies

baking powder

c. (1 1/2 sticks) butter, softened

c. sugar

c. (1 stick) butter

dark corn syrup

c. pecans

We made these last night, I wish I had read the comments first as we had issues with runny filling too. Still these cookies are AMAZING! I will definitely make them again (in a mini muffin pan)!

I’ve made this recipe twice now, once before the December 14th update and once after. I would have given the previous recipe 4 or even 5 stars because it was so yummy! The cookies did spread a bit more and I had to make my thumbprint a little smaller on the second tray I put in but I was okay having to make little adjustments because they ended up tasting amazing! I decided to make them again this week as a part of my Christmas cookie box that I am sending out to neighbors and friends and I’m so disappointed with the new recipe. The cookies are not as buttery or sweet. Yes, they hold their shape better (I still froze them for 20 minutes and put the filling inside before baking) but they came out dry and not very sweet. I’m hoping that drizzling caramel on them will help with that but I’m delivering these boxes tomorrow and I don’t have time to make more. I know there were some bad reviews for the former recipe but I loved it and didn’t write it down. Is there any way the author of this page can post both recipes so we can choose which one we like better? I really would love to make the old version again sometime!

I have made several recipes from this site, including this one. Each time, I have followed the recipe to the letter.

This recipe failed in a spectacularly epic fashion! Shame on you editor and quality control expert!!!

I compared this recipe with the recipe for Thumbprint Cookies from your website and the measurements are completely different for the same cookie! I realized this after my cookies fell flat as well. And don't give me any excuse about humidity! My bread that is baking in the exact same environment is the same as it has always been.

I whole heartedly apologize if this review comes across harsh but as numerous first time holiday cookie bakers are resting their hopes on your curated expertise to help make their holiday cookie baking easy and awesome, I am sincerely disappointed that you would allow this recipe to grace your website.

Please instruct your bakers that are conducting quality assurance to give you honest feedback and to hold back any recipes that may not be ready for publishing.

Thank you

So after making a few cookies I changed how I made them a tad...I put the balls in mini muffin tins (not freezing them) making a little divot in them, cooking them approx 75% of the way, taking them out and spooning some mixture in the middle then cooking for a few more minutes. They turn out pretty good!

Awful recipe. Wish I read the reviews. Bake the cookie full. Then cook the filling. Let it cool slightly and then fill the cookie. If not the cookie doesn’t bake and filling spills out all over. Should have known better and listened to my gut. Whoever wrote this never baked them

Epic Fail. Taste good but the filling doe not come out thick like in video so I added more sugar instead of melting it to thicken the filling up it helped a bit but of course the filling poured right out while baking. Sugar was all over the cookie sheet damn near had to carve them off the cookie sheet they do taste good but won’t be trying this again

EPIC FAIL , Made exactly as recipe said, put in freezer for even longer than said, cooked them but they pretty much melt to almost paper thin and the filling propbably needs an egg to thicken it as it runs all over the place when they bake.  should have read comments 1st....  If I try again I will use my own thumbprint dough recipe and make my own filling

There is something off about this recipe. I made two separate batches and both took longer than the 12-14 minutes to cook. The pecan pie filling spilled out and became crunchy. Because I had to bake the cookies longer to even get them lightly golden instead of the wet appearance they are super crunchy today. They also did not keep their thumbprint. For the cookies I can actually eat they are good.

These are hands down, the best cookies I’ve ever had!!!  Thank you for sharing this recipe with the world!!

Cookies flattened topping ran all over. What a waste.

Tastes good, looks horrible.  The recipe doesn’t work.  All the alterations don’t work either.  Find another recipe for these.

Had to bake them longer than the time it said and they turned out flat and the filling just melted all over onto the pan...I made a second batch and baked the cookies first ..thumbprints didnt stay...let the cookies cool for about 5 or so minutes...made the topping and let it completely cool then put it on top ...was better.

https://streaming.hearstdigitalstudios.com/ecd1a330-bf14-4f93-a2bf-907d6d6fa048/video_rover_16x9_1080p_hd_1542297951_61831.mp4

These cookies are surprisingly easy to make, and they're a true crowd-pleaser.

Pecan Pie Thumbprints Are Even Better Than The Classic Pie

Snickerdoodle Cookies are a classic cookie, but I&#39;ve upgraded them by stuffing them with my cinnamon roll filling and adding a luscious vanilla glaze. Soft brown butter snickerdoodles are stuffed with my cinnamon roll filling and baked to chewy, crisp-edged perfection. Top the warm cookies with a drizzle of vanilla glaze - these taste exactly like a cinnamon roll combined with a snickerdoodle cookie!

Cinnamon Roll Snickerdoodle Cookies

sugar (156 grams)

dark brown sugar, packed (163 grams)

eggs,

vanilla

all-purpose flour, spooned & leveled (390 grams)

tsp baking soda

tsp baking powder

tsp salt

tsp cream of tartar

cinnamon

tsp nutmeg

cloves

tbsp salted butter, softened

2 and 1/4 tsp all-purpose flour

tsp vanilla extract

salt

sugar

maple syrup

tbsp milk

cinnamon,

Brown the Butter: See note below if skipping this step. Add butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it&#39;s melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 4-6 minutes once the butter has melted.) Pour into a large bowl, making sure to scrape in all the brown bits from the bottom of the pan, and allow to cool in a heat-safe bowl   for 40 to 45 minutes in the freezer. The butter must be room temperature, not hot before you use it, but it will still be in a liquid state. Tip: If you left the butter in the freezer too long and it solidified, just microwave it gently to get it back to a liquid, but make sure it isn&#39;t hot.

Make Snickerdoodle Dough: Add the cooled brown butter to a large bowl. Whisk in the sugars. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Fold in the dry ingredients, until completely incorporated into a dough. If it&#39;s a bit crumbly, just keep mixing - it&#39;ll come together. Or, use your mixer to get everything combined quickly at the end. Scrape the sides and bottom of the bowl to check for any dry bits that didn&#39;t get mixed in. Cover the dough with a clean kitchen towel or plastic wrap and pop in the fridge to rest while you make the filling.

Make Cinnamon Roll Filling: In a small bowl, cream together all the cinnamon roll filling ingredients. If it&#39;s particularly warm in your kitchen, pop this in the fridge so it doesn&#39;t get melty while you make the cookie dough. Make Cinnamon Sugar for Rolling: In a small bowl, stir together the cinnamon and sugar for rolling.

Assemble &amp; Chill: Scoop cookie dough balls that are 65 grams in size (about 3.5 tablespoons). Flatten each dough ball and add 2 tsp of cinnamon roll filling to the center. Encase the filling in the dough completely, making sure any seams are smoothed shut, and roll the dough back into a ball. Roll in the cinnamon sugar before chilling, so it adheres better. Chill the dough balls for at least 30 minutes in the freezer or at least 3 hours in the fridge. They should feel solid coming out of the freezer. If they aren&#39;t, freeze them longer. See note below if you want to make smaller cookies &amp; stretch the yield.

Bake: Preheat your oven to 365℉. Line a few baking sheets with parchment paper. Place 5-6 cookies on a cookie sheet, allowing space between for them to spread. Bake one sheet at a time (keeping excess cookie dough balls in the fridge/freezer to stay cold). Bake for 10-13 minutes. The edges of the cookies will appear set and the tops will look just done. Place a round cutter around the outside of the cookies to &quot;scoot&quot; or swirl them into a perfect circle - this helps them look a bit thicker as well. (Just don&#39;t actually cut off any wonky edges with the cutter!)Place cookie sheet on a wire rack to cool while you make the glaze.

Make Glaze: Whisk together all glaze ingredients and drizzle over the warm cookies once they&#39;ve been out of the oven about 15 minutes.

Serve + Store: Enjoy cookies warm (they need to cool for about 20-30 minutes) or at room temperature! Store cooled cookies in an airtight container at room temperature for 4-5 days or in the fridge for 6-7.

Make-Ahead Tips: The stuffed cookie dough balls can be made &amp; stored in an airtight container in the fridge for 1-2 days before baking. Or, it can be frozen for 1-2 months. Freeze dough balls in a single layer on a lined baking sheet, then transfer to a freezer bag once frozen so the balls don&#39;t all stick together. Bake from frozen, adding 1-2 minutes to the bake time as needed.

Indulge in these rich and fudgy Chocolate Thumbprint Cookies, the perfect combination of soft chocolate cookie, crunchy coating and a sweet, gooey centre of Nutella, dulce de leche or your favourite jam.

Chocolate Thumbprint Cookies

unsalted butter (softened)

eggs (separated)

all-purpose flour

cocoa powder

water

1⅔ cups finely chopped walnuts

¼-⅓ cup Nutella or dulce de leche

Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.

In large bowl, beat butter, sugar and salt until light. Beat in egg yolks, one at a time; beat in vanilla until combined.

In separate bowl, whisk flour and cocoa; stir into butter mixture until incorporated. Roll dough, 1 level tbsp at a time, into balls.

Whisk egg whites and water until frothy. Place walnuts in a shallow dish. Using fork, dip each ball into egg whites, then into nuts to coat. Place 2 in. (5 cm.) apart on prepared pans. Press thumb into centres to make wells.

Bake for 10 minutes. Press centres with bottom of wooden spoon and fill with scant ½ tsp jam. Return to oven and bake until edges are golden, 3 to 5 minutes. Or spoon ½ tsp Nutella into centre of each cookie. Garnish with sprinkles (if using).

Top 4 easy holiday cookies recipes from across the web

The most viewed easy holiday cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Peanut Butter Blossoms

Pecan Pie Thumbprint Cookies

Cinnamon Roll Snickerdoodle Cookies

Chocolate Thumbprint Cookies

Top 4 easy holiday cookies recipes from across the web

The most viewed easy holiday cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter Blossoms

Pecan Pie Thumbprint Cookies

Cinnamon Roll Snickerdoodle Cookies

Chocolate Thumbprint Cookies

The most viewed easy holiday cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine