So many types of cookies to share during the holiday season!
Chocolate chip cookies:
Everyone has their opinion about chocolate chips cookies. Crispy or cake-like or moist and tender towards the center, crisp around the edges.
For a softer cookie use a 2-1 ratio of brown sugar. Instead of Kosher salt try Maldon salt for a sweet and salty bite.
Oatmeal raisin Cookies.
Make the batter with softened unsalted butter and use the paddle attachment on your mixer. Switch raisins to dried cranberries and white chocolate chips to give a festive feel. Let the eggs come to room temperature for better incorporation and chill batter for 1-2 hours before baking. Remove from the refrigerator and let batter sit on counter about 25 minutes to resoften.
Sugar Cookies.
Instead of sifting the flour into dry ingredients, use a whisk to keep it light and airy. Chill overnight, rolling out on parchment or wax paper. Once the cookies are cut into shapes, place on parchment paper on a cookie sheet and return to refrigerator for approx. 30 minutes. Do NOT overbake. Remove the cookies before they are golden to avoid burnt edged.
Gingerbread cookies:
Using a touch of white vinegar into the batter will keep the dough tender.
Once the dough is made, divide into 2-3 balls. Let stand at room temperature. The dough should be firm when you roll out.
Extra overall tip:
Always have small Mason jars available because as they say, “That’s the way the cookie crumbles.” The one or two that stick or fall apart, let cool then crumble and place in Mason jar. Perfect on top of a frosted cookie for double the pleasure.
