happy national cookie Day!
To commemorate this sweet occasion, chefs Kaldea Brown and Ashley Holt joined “Good Morning America” to share some of their favorite treats that home bakers will love this holiday season.
Check out the complete recipe below and buy your ingredients online to save time at the store during the holiday season crowds.
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Gingerbread cookies with eggnog frosting
Buy ingredients to make Brown’s cookies online here.
Yield: 20 cookies
Total time 30 minutes
material
2 1/4 cups all-purpose flour
2 teaspoons grated ginger
2 teaspoons baking soda
1 teaspoon powdered cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
3/4 cup softened butter
1 cup dark brown sugar
1 egg (room temperature)
1/4 cup molasses
eggnog frosting
1/4 cup eggnog
1/2 cup unsalted butter
2 cups powdered sugar
1/2 teaspoon vanilla essence
1/4 teaspoon salt
1/4 teaspoon rum extract
Cream of tartar 1/4 teaspoon
direction
Preheat oven to 350°F.
Sift dry ingredients such as flour, ginger, baking soda, nutmeg, cinnamon, cloves, and salt into a bowl. Let’s set it aside.
In a large bowl, mix the butter and brown sugar until light and fluffy.
Beat the eggs, add the molasses and mix.
Add the sifted dry ingredients to the molasses mixture.
Scoop the dough using a 2 tablespoon scooper (a small ice cream scooper) and use your hands to form the dough into a ball. Place cookies a few inches apart on a lined baking sheet and flatten them slightly with your palms.
Bake for 8-10 minutes, then cool, then transfer to a wire rack to cool completely.
While the cookies are cooling, make the frosting.
To make the eggnog frosting, use an electric mixer to combine the butter and powdered sugar until smooth. Combine eggnog, vanilla extract, rum extract, salt, and cream of tartar. Whisk until light and fluffy.
Spread frosting evenly on each cookie and serve. You can also sprinkle with turbinado sugar.
Peppermint Mocha Crinkle Cookies with White Chocolate Drizzle
buy ingredients online here.
material
cookie dough
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup unsalted butter (room temperature)
2 large eggs (room temperature)
1 teaspoon vanilla essence
1 teaspoon peppermint extract
1/2 cup dark chocolate chips, melted and slightly cooled
for wrinkle effect
1/2 cup powdered sugar
With white chocolate drizzle
1/2 cup melted white chocolate chips
crushed candy canes for topping
direction
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy.
While creaming, add flour, cocoa powder, instant espresso powder, baking powder, and salt to a medium bowl. Whisk to combine.
Add eggs to creamed mixture one at a time. Next, add the vanilla and peppermint extracts and melted dark chocolate. Mix until well combined.
Combine the wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients and mix until a thick, fluffy dough forms. Cover the dough and refrigerate for at least 1 hour.
20 minutes before the dough is completely chilled, preheat the oven to 350°F and line 2 baking sheets with parchment paper.
Create a wrinkle effect: Scoop a tablespoon of chilled dough and roll into a ball. Generously roll each ball in powdered sugar to coat completely.
Place the coated dough balls on the prepared baking sheet, leaving about 2 inches between each. Bake for 10-12 minutes or until edges are set and center is slightly soft.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack.
White chocolate drizzle: Once the cookies are completely cool, pour a thin layer of melted white chocolate over the cookies.
Decorate the candy cane: While the white chocolate is still soft, sprinkle the crushed candy canes over the cookies. Happy baking!
Recipe reproduced with permission from Chef Ashley Holt.