The Bite Squad team celebrates “Foodmas” in the days leading up to Christmas. For the 8th day of Foodmas, we’ve asked some of our team to compile lists of their favorite cookie recipes. Here’s what they sent us!
1. Patrick’s Eggnog Cookies
Patrick’s love for eggnog is only surpassed by his love for eggnog cookies! Don’t worry, you can eat these & still keep your job. We’ve checked with HR. They wouldn’t let us get rid of him.
- 2 ½ cups all purpose flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 16 tablespoon unsalted butter softened*
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 ounces cream cheese softened*
- 1 egg
- 2 large hard cooked egg yolks pressed through fine mesh strainer
- 2 teaspoons vanilla extract
- ⅓ cup eggnog
Eggnog Cream Cheese Frosting
- 4 tablespoons unsalted butter softened*
- 2 ¼ cups powdered sugar divided
- 4 ounces cream cheese softened, cut into 8 pieces*
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 tablespoon eggnog
- Preheat the oven to 350°F. Line baking sheets with parchment paper or nonstick liner and set aside.
- In a large bowl, whisk together the flour, baking powder, nutmeg, salt, cream of tartar, ground cinnamon, ground cloves and ground ginger. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat butter, sugars and cream cheese until light and fluffy, 2-3 minutes.
- Beat in the whole egg just until combined. Add egg yolks, vanilla extract and eggnog and beat just until combined.
- With the mixer on low, slowly add flour mixture and beat just until combined– don’t overmix!
- Drop dough by the heaping tablespoon at least 3 inches apart on prepared baking sheets, about 6/sheet (you will need to use a cookie scoop as dough is very wet/sticky). Bake for 12-15 minutes or until the tops are set. Let cool for 3 minutes then transfer cookies to a wire rack to cool completely before frosting.
Eggnog Cream Cheese Frosting
- Beat butter and 1 ½ cups powdered sugar with a hand mixer at medium-high speed until creamed together and light and fluffy, about 2-3 minutes. Add cream cheese, 1 piece at a time, beating thoroughly after each addition.
- Add vanilla, ground nutmeg, ground cinnamon and eggnog and beat to combine. Beat in remaining powdered sugar. Add additional eggnog, if needed, a teaspoon at a time to reach desired consistency.
- Evenly spread frosting on cooled cookies. Garnish cookies with crushed candy canes or ground nutmeg if desired.
While heavy on the ingredients, these cookies sure do pack flavor! Pick up the ingredients at your local grocer. Are you in a Bite Squad Grocery city? Let us deliver it to you!
2. Haley’s Chocolate Peanut Butter Ritz Cookies
Much less complicated than Patrick’s dish, Haley brings the best of both chocolate and peanut butter with her simple & delicious cookie choice.
- 48 Ritz crackers
- 3/4 cup creamy peanut butter
- 16 ounces semi-sweet chocolate chips
- Line a baking sheet with parchment or wax paper. Place 24 crackers on the baking sheet. Top each cracker with about 1/2 tablespoon of peanut butter and top with a second cracker.
- Place the chocolate chips in a glass bowl and place it in the microwave. Microwave for 90 seconds. Stir well. Microwave an additional 30 seconds, as needed. Stir to fully melt the chocolate
- Dip each cookie into the chocolate, using two forks to drain the excess chocolate off the cookies. Place the coated cookies back onto the lined baking sheet.
Place the chocolate coated cookies in the refrigerator until firm. Transfer the chilled cookies to an airtight container and store in the refrigerator. Enjoy!
Do these sweet & savory cookies seem like they’ll hit the spot? Try them and find out! Swing by your local grocery store or, if you’re in a market with Bite Squad Grocery Delivery, place an order for delivery!
3. Lisa’s Raspberry Shortbread Thumbprints
This cookie is not your traditional Christmas cookie, but it’s a holiday staple in Lisa’s household! Simple, sweet, and a little bit tart, these homemade shortbread cookies are sure to please.
- 1 cup butter, softened
- ⅔ cup white sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup seedless raspberry jam
- ½ cup confectioners’ sugar
- ¾ teaspoon almond extract
- 1 teaspoon milk
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon vanilla extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in a preheated oven, or until lightly browned. Let cool for 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Don’t you want to give these a try? Swing by the grocery store & get your hands on the ingredients. Of course, if you live in a market with Bite Squad Grocery, we’ll deliver it straight to you!
4. English’s Classic Spritz Cookies
English’s family is a big fan of her Classic Spritz Cookies! She even has to make extra because her sister keeps eating them behind her back. 🙄
- 1 cup butter, softened
- ½ cup sugar
- 2 ¼ cups Gold Medal™ all-purpose flour
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon almond extract or vanilla
- Food color, if desired
- Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired
- Heat oven to 400°F. Beat butter and sugar in a large bowl with an electric mixer on medium speed, or mix with a spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
- Place dough in cookie press. Form desired shapes on an ungreased cookie sheet. Decorate with currants.
- Bake for 5 to 8 minutes or until set but not brown. Immediately remove from the cookie sheet to the wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.
Bake some of these delicious cookies for Christmas, and make sure you make extras if you’ve got a little cookie monster in your house! If you’re in a Bite Squad Grocery market, place your order & we’ll deliver. If not, your local grocery store will have everything you need.
5. Sasha’s Christmas Wreath Cookies
Sasha is the creative & artistic one of the bunch, and her Christmas Wreath Cookies show that talent off. The combination of colors really brings out the Christmas spirit! You’ve gotta try them.
- 1 stick of butter (1/2 cup)
- 30 large marshmallows
- 6 teaspoons drops of green gel food coloring or 1 and 1/4 liquid green food coloring
- 1/2 teaspoon vanilla extract
- 5 cups frosted corn flakes
- 1 bottle of red hot candies or 1/2 cup red candy coated chocolates such as mini M&M’s
- cooking spray
- Line a sheet pan with parchment paper or a silicone baking mat.
- Place the marshmallows and butter in a large bowl. Microwave in 30 second increments until melted.
- Add the green food coloring and vanilla; stir until the marshmallow mixture is smooth.
- Add the frosted corn flakes to the bowl and gently stir to coat the cereal evenly with the marshmallow mixture.
- Pack the mixture into a greased 1/4 cup measuring cup and turn out onto the sheet pan. Use your fingers to make a hole in the middle to form a wreath shape and decorate with red candies. It’s easiest to form the wreath holes if your fingers are damp or coated in cooking spray.
- Cool completely until firm and serve.
Sasha’s secret ingredient—the frosted corn flakes, which really add that extra sweetness! Make two batches of these, one with the red hot candies & one with red mini M&Ms, and see which one you like best. Do you have Bite Squad Grocery in your city? Order the ingredients & we’ll deliver them to you!
6. Lisa’s Sugar Cookie Cutouts
Lisa has another recipe she loves to bake for the fam. This one is perfect for those who want to test their skill, as it’s a little more complicated than some of the previous recipes, but the end result is totally worth it!
- 4 ounces unsalted butter (8 tablespoons; 115g), pliable but cool, about 60°F (16°C)
- 3 1/2 ounces refined coconut oil (about 1/2 cup; 100g), firm but creamy, about 70°F (21°C)
- 8 ounces sugar (about 1 cup plus 2 tablespoons; 225g)
- 1 1/4 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 1/4 ounce vanilla extract (1 1/2 teaspoons; 7g)
- 1 vanilla bean, split and scraped, pod reserved for another use (optional)
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon almond extract
- 1 large egg, straight from the fridge (about 1/34 ounces; 50g)
- 12 1/2 ounces all-purpose flour (about 2 1/2 cups; 355g), plus more for dusting
- Powdered sugar, for dusting (optional)
- Combine butter, coconut oil, sugar, salt, vanilla extract, vanilla seeds (if using), baking powder, baking soda, and almond extract in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase speed to medium and beat until fluffy and light, about 5 minutes. Pause to scrape the bowl with a flexible spatula, then beat a minute more. In chilly winter months, this process may take longer.
- With the mixer running, crack in the egg and continue beating until smooth. Reduce speed to low, add flour, and mix until dough begins to gather around the paddle but the flour hasn’t quite disappeared. Fold once or twice with a flexible spatula to ensure the dough is well combined. Divide in half and proceed to the next step, or wrap in plastic and refrigerate up to 1 week. Refrigerated dough should be left to stand at room temperature until soft and pliable, then lightly kneaded to restore its plasticity before rolling.
- When ready to bake, adjust the oven rack to lower-middle position and preheat to 350°F (180°C). On a generously floured surface, roll a portion of the dough to a thickness of 1/4 inch; check with a ruler to make sure your dough isn’t too thin, or else the finished cookies will be more inclined to break. Slide an offset spatula underneath the dough to loosen. Cut with assorted cookie cutters and transfer to a parchment-lined half-sheet pan, leaving at least an inch of space in between cookies. Knead scraps together, then roll and cut as before. Repeat with remaining dough.
- Transfer to the oven to bake. For soft cookies, bake until puffed and firm but perfectly pale, about 12 minutes. For crisp cookies, continue baking until pale gold around the very edges, about 3 minutes more. Let the cookies cool to room temperature directly on the sheet pan, about 30 minutes. The true flavor and texture of the cookies will take another 30 minutes to develop. If you like, finish with a dusting of powdered sugar.
Go grab the ingredients & give this a try! Or you can send your order our way if you’re in a Bite Squad Grocery market.
7. Sasha’s Christmas Tree Meringue Cookies
Our creative queen, Sasha, is back with another fancy Christmas cookie. Wow your friends and family with these cute Christmas tree-shaped cookies.
- 4 egg whites at room temp
- 1 Cup granulated sugar
- pinch cream of tartar
- 1/8 tsp almond extract
- green gel food coloring
- multi color sprinkles
- star sprinkles
- frosting of your choice
- Heat oven to 200 degrees. Place egg whites, sugar, and cream of tartar in a bowl of your stand mixer. Place the bowl over boiling water on the stove. Whisk vigorously until sugar dissolved and there are no more sugar granules visible. Remove from heat and whisk in extract.
- Using the whisk attachment on a stand mixer, mix on medium high until egg whites become bright white but still runny. Add in food coloring to the color you want and continue to beat to form stiff peaks.
- Place mixture into a piping bag with a large star tip. Pipe cookies onto a baking sheet lined with parchment paper or silicone mat. Make cookies about 1 inch in width, 2 inches high and place 1 inch apart on the baking sheet. Sprinkle with the multicolored sprinkles.
- Cook for 2 hours. After 2 hours, turn off the oven, open the door slightly and let sit in the oven for an additional 2 hours.
- Place the star sprinkles on top with a tiny dab of frosting. Serve and enjoy!
These cookies melt in your mouth, so make sure you bake a lot of them. Of course, you can pick up these ingredients or have them delivered if you’ve got Bite Squad Grocery in your city.
8. English’s Chewy Gingerbread Cookies
English loves to bake, and she’s sent a second recipe over for you to enjoy! These chewy gingerbread cookies are sure to delight everyone in your household.
- 1 cup plus 2 tablespoons unsalted butter, softened
- 1 cup packed brown sugar
- 1 egg
- ¼ cup plus 2 tablespoons molasses
- 2 ½ cups Gold Medal™ all-purpose flour
- 2 ¼ teaspoons baking soda
- ½ teaspoon kosher (coarse) salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cloves
- 1 ½ teaspoons ground nutmeg
- ½ teaspoon ground allspice
- ⅔ cup granulated or coarse sugar
- In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In a small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
- Bake for 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
These are simple but loaded with sweet & delicious flavor! If you’re missing anything from the list, go pick it up. Or as always, we can deliver it to you if you’re in a Bite Squad Grocery city.
BONUS: Brittany’s Christmas Tree Cakes
Not to be outdone, Brittany has shared with us her recipe for Christmas Tree Cakes. They’re not cookies, and honestly I’m not sure if we should include this. But hey—she thinks she’s the boss around here, so we just play along.
- One or more boxes of Christmas Tree Cakes
- Purchase box(es) of Christmas Tree Cakes from the store or Bite Squad Grocery.
- Open box(es) of Christmas Tree Cakes.
- Tear open the plastic wrapper.
- Repeat steps 1-4.