At lunch the other day with Jacqui and her sister Jenny, we got talking about cookies and holiday baking, about how everyone has their favorite type of chocolate chip cookie and how my grandma used to make dozens of cookie tins to give away each year. I eventually found myself saying, with animation even, cookies are my favorite thing to bake, ever. And it’s true.
While this year is going to be my family’s most low-key Christmas yet, with not a lot of celebrations to worry about or long shopping lists to work through, and I won’t be seeing everyone I want to—a fact that gets me a little down when I start thinking about it—I’m still surprised to say that, here we are, December 13, and I haven’t baked a single holiday cookie. (There were sticky buns this weekend though, so don’t feel too sorry for me.)
So in an effort to get myself back in the holiday-baking spirit and to point you to a few quality cookie recipes stashed away on this site, I present Christmas Cookies 2010. If you have a favorite that you make every year, I’d love to hear about it in the comments!
- Buckwheat Ginger Cookies: The first time I used buckwheat flour, the taste seemed strange. Several batches of cookies later though, I absolutely love its unique flavor. Sometime soon, I’ll have to tell you about a great buckwheat chocolate chip recipe.
- Chocolate Biscotti: It’s been such a long time since I’ve made biscotti, which makes me sad. These little guys are great for dunking in coffee, but if you like them softer, you can also control the crunch with less baking time.
- Brown Butter Sables: From my grandma’s recipe files. A definite keeper.
- Flourless Monster Cookies: Oats instead of flour. Can that really make a good cookie? Oh. Yes.
- Nutty Chocolate Coconut Cookies: Like Girl Scout Samaos. But better.
- Iced Chocolate (Spelt) Cookies: Don’t be intimidated by the spelt flour here. You could use regular if you like. Dense and sweet and glazed, these chocolate cookies feel like cookies n’ cream.
- Grandma’s Oatmeal Chocolate Chip Cookies: My all-time favorite and the one my grandma used to make. If you’re looking for an updated whole-foods option, swap the margarine with half butter and half coconut oil (or another oil); swap the sugars with 3/4 cup Sucanat; swap the flour with spelt; and use dark chocolate chips (or a quality dark chocolate bar, chopped finely).
- Rosemary Cookies: You can’t get more festive than with an ingredient that looks like Christmas trees, right? These rosemary cookies are at once sweet and savory. And PS – If you have one of those Whole Foods rosemary trees from which you pull your herbs, don’t tell me. I’m already jealous.
- (Spelt) Walnut Dark Chocolate Chip Cookies: These cookies amazed me with their unique texture, thanks to the really finely ground walnuts that almost function as a walnut meal. So, so good.
- The New York Times Chocolate Chip Cookies: Everyone and their brother has made these. And they really are worth it.
- Versatile Slice-and-Bake Cookies: In terms of getting a lot for your time, this recipe knocks it out of the park with a total of more than four dozen little gems, customized with the add-ins of your choice.
Merry Christmas in advance, my blog friends! I love how writing posts here feels like I’m talking to a collective audience of one very good friend. Thank you for that. I wish you lots of happy holiday baking—and I’ll be back later this week with a brand-new recipe for a great winter dinner. Here’s a teaser: I’ve already made it five times this month. (And Update! here it is: grass-fed pot roast!)