Every year when Christmas rolls around, we all take out our cookie cutters and red and green sprinkles to make sugar cookies. This year, in addition to the classics, here are three new recipes for you to add to your Christmas cookie spread!

Recipe 1: Chocolate, Almond, Sea-Salt, Caramel, Peppermint Cookies

This recipe was created by my uncle and is a staple in all our families’ houses during Christmas! You can definitely customize different aspects of these cookies to make them exactly to your liking! For example, the amount of candy canes you crush and use is up to you. With 12 candy canes, you get more of the caramel sea-salt taste whereas using 24 candy canes will have a very potent peppermint taste! This recipe makes 4-5 dozen cookies!

Substitutions:

Vanilla Extract for Almond Extract (1:1) – Originally, we made these cookies with vanilla extract but found that almond extract adds another layer of flavor!

All-Purpose Flour for Bread Flour (1:1) – I like to make the cookies with bread flour because I like my cookies puffier, whereas my uncle uses all-purpose flour because he likes them flatter! Flour is totally about preference!

Ingredients:

½ cup – butter or margarine (softened)

¾ cup – packed light brown sugar

½ cup – granulated sugar

1 tsp – almond extract (note substitutions)

2 eggs

1 ½ cups – bread flour (note substitutions)

½ cup – cocoa powder

½ tsp – baking powder

¼ tsp – salt

1 bag – HERSHEY’S Kitchen’s Sea-Salt Caramel Baking Chips

12 to 24 candy canes

Instructions:

• Preheat oven to 350 degrees and line cookie sheet with parchment paper.
• Peel your preferred amount of candy canes. Place in bag and crush.
• Beat butter, light brown sugar, granulated sugar, and almond extract in a large bowl until well blended.
• Add eggs and beat well.
• In a separate bowl, stir together the bread flour, cocoa powder, baking powder, and salt.
• Gradually add dry ingredients to wet ingredients; blend well.
• Stir in caramel chips and crushed candy canes.
• Drop dough by tablespoon onto the parchment paper.
• Bake for 7-10 minutes or until the cookie is set. Do not overbake.
• Cool cookies slightly and then transfer to a wire rack to cool.

Recipe and Photos from: Elizabeth Kane

Recipe 2: Pecan Lace Sandwich Cookies with Orange Buttercream

A unique cookie that will for sure be this year’s crowd-favorite!

Ingredients:

COOKIES:

¼ cup – unsalted butter (room temperature)

1/3 cup – granulated sugar

2 tbsp – light corn syrup

1/3 cup – all-purpose flour

1 cup – coarsely ground pecans (about 4 oz)

1 tsp – vanilla extract

FILLING:

1 cup – powdered sugar

¼ cup – unsalted butter (room temperature)

1 tbsp – orange juice

¾ tsp – grated orange peel

Instructions:

• Preheat over to 350 degrees. Line baking sheets with parchment paper.
• Stir butter, sugar, and corn syrup in a heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat.
• Stir in flour. Add nuts and vanilla; stir to combine.
• Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies until bubbling and lightly browned, for about 11 minutes. Cool on sheets 10 minutes.
• Transfer to rack; cool completely.
• Whisk all filling ingredients in a medium bowl until smooth.
• Spread 1 teaspoon filling onto the bottom of 1 cookie. Top with the second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. Store between sheets of waxed paper in an airtight container at room temperature.

Recipe and Photo From: https://www.bonappetit.com/recipe/pecan-lace-sandwich-cookies-with-orange-buttercream-2

Recipe 3: Chai-Spiced Almond Cookies

A twist on the classic butter cookie that will be the center 0f attention!

Ingredients:

½ cup – unsalted butter (room temperature)

1 1/3 cups – powdered sugar (divided into 1/3 cup and 1 cup)

2 tsp – vanilla extract

1 tsp – almond extract

¾ tsp – allspice

¾ tsp – ground cardamom

½ tsp – cinnamon

¼ tsp – salt

1 cup – all-purpose flour

¾ cup – toasted almonds (finely chopped)

Instructions:

• Preheat oven to 350 degrees.
• Beat butter, 1/3 cup powdered sugar, vanilla extract, almond extract, spices, and salt in a large bowl.
• Beat in flour, then stir in almonds
• Use hands to roll dough into tablespoon-size balls and place on a large baking sheet.
• Bake until pale golden, for about 25 minutes.
• Cool on sheet 5 minutes. Then, use the remaining 1 cup sugar and gently coat hot cookies in sugar.
• Cool cookies on rack. Roll again in sugar and serve.

Recipe and Picture From: https://www.bonappetit.com/recipe/chai-spiced-almond-cookies