It's the holiday season and while my household celebrates Christmas, we're also just as likely to attend holiday events that don't necessarily match its red and green theme. (Hanukkah, Solstice, Buddha's Enlightenment, etc.) I love to bring a plateful of cookies as a gift or put luck offering, so this year I gave my usual Christmas cookie recipe some new, more ecumenical party clothes. Read on for the transformation!
I won't lie: these are some fussy little cookies. They involve a great deal of rolling and filling and pressing and coating. And also waiting until you can finally (finally!) take your first buttery, peppermint-filled bite. But oh my, what a bite that is. Which is why my brother and I begged for them every Christmas, and why my mother required very little persuasion before pulling out the baking sheets.
Are you up to your elbows in icing and ganache? Got silver dragees in your ears? We love all the sugar and frosting, but we also love a simple, sophisticated cookie with deep, warm holiday spices. These recipes are full of ginger, cardamom, nutmeg, and cinnamon (bonus: they're easy to pack for travel!).
We've been talking cookie baking quite a bit on The Kitchn this week. Let's face it: it's one of our favorite times of the year. We love scouring the internet searching for new recipes and testing them in our home kitchens. But when it comes down to it with holiday cookies, what's better than a classic?
This is the time of year when it's nice to have an ultra-quick, ultra-easy cookie recipe on hand to offer last-minute guests. Here's my latest favorite: A shortbread that consists of hazelnuts, olive oil, and a touch of lemon — and very little else. You can mix these cookies up in less than 5 minutes, and they bake off in a flash. They taste delicious too: Sweet, nutty, savory from the oil, and salty on the finish.
Have you ever attempted to make a gingerbread house? My family always holds a gingerbread house decorating competition around the holidays, but these oversized gingerbread creations put our icing-spackled sheds to shame. These are gingerbread houses so big you can actually walk inside — or, in some of them, hoist the sails!
I'm going to go out on a limb here and say that it is un-possible to pass by one of Milk Bar's four New York locations or read one of Pastry Chef Christina Tosi's recipes online and not feel an immediate sugar craving. Just opening this cookbook gave me a sugar rush.
Within these pages, Tosi breaks down how she makes all her now-famous recipes. Crack pie is here. Compost cookies are here. Her cakes and tarts and magic-seeming garnishes: yup, all here. You're going to love this cookbook.
Problem: I live in an apartment with limited kitchen storage space, so I can't keep a giant stack of baking sheets on hand, which becomes an issue when I am baking cookies in batches. The first round of cookies comes out of the oven, but the next batch can't go in until the piping-hot baking sheets cool down. Solution: a step so simple I often kick myself for not thinking of it sooner.