By: Valeri Guevarra, Editor in Chief (‘22)

Grab your rolling pin and baking tray! It’s the holiday season, so it’s time to bake some holiday cookies for the family. My sister is the baker in my house, so included are some of her recipes that we bake together as a family every year. 

Brown Butter Chocolate Chip Cookies 

Makes about 16-18 cookies 

Ingredients:

1/2 cup of light brown sugar

1/4 cup of dark brown sugar 

1/2 cup white sugar 

1/2 cup (1 stick) of butter, browned and chilled until solidified  

1 egg + 1 egg yolk 

1 tsp of vanilla extract

1 cup of regular flour 

1/2 cup of bread flour 

1/2 tsp of baking soda

1/2 tsp of salt 

6 oz of chocolate chips or chopped chocolate 

Instructions:

  1. To make brown butter, melt butter on the stove and stir continuously until brown bits just start to appear. The butter may get very foamy before it starts to turn brown, which is completely normal. Once browned, immediately remove it from the heat and transfer it to a container for chilling. Chill until solidified. 
  2. In a bowl, mix together all the dry ingredients (flours, salt, and baking soda). Set aside.
  3. In a separate bowl, cream the chilled brown butter and sugars by hand or with a mixer until light and creamy.
  4. Add the eggs one at a time, mixing after each addition.
  5. Add the vanilla extract and mix until combined. 
  6. In three additions, add the dry mixture to the wet ingredients and mix until just combined. On the last addition of flour, add the chocolate into the bowl as well and mix until combined.
  7. Use a spatula to scrape the bottom and sides of the bowl to make sure all of the flour is incorporated. 
  8. Cover the dough and chill in the refrigerator for at least two hours, but ideally overnight and preferably for 2-3 days. Place dough on the counter for 10-20 minutes before beginning to work with it.
  9. Divide dough into equal pieces or balls and space them evenly across 2-3 baking trays. Alternatively, place dough balls into freezer bags or containers and store in the freezer for up to a year. 
  10. Bake at 350 F for 13 minutes. 
  11. Enjoy!

Thumbprint Shortbread Cookies

Makes about 20 cookies 

Ingredients:

2 sticks (1 cup) of room temperature, unsalted butter 

1/2 cup of sugar 

1 egg yolk

1 tsp of vanilla extract  

2 cups all-purpose flour

1/4 tsp salt

1 cup finely chopped nuts (any kind works great)

1/4 – 1/2 cup jam (any kind works great – preferably a kind that pairs well with the nuts)

Instructions:

  1. In a bowl, sift together the flour and salt. Set aside.
  2. In a separate bowl, cream together the butter and sugar until combined and creamy.
  3. Add the vanilla and egg yolk. Mix until combined. 
  4. In 2 additions, add the dry mixture of flour and salt and mix slowly until just combined. 
  5. Use a spatula to scrape the bottom and sides of the bowl to make sure all the ingredients are well incorporated.
  6. Scoop the dough into 1 inch balls and roll in your desired chopped nuts. Space them evenly across two baking trays. 
  7. Use your thumb to make an indentation onto each dough ball. Spoon about 1/2 tsp of your desired jam into each indentation. 
  8. Bake at 325 F for 20-25 minutes, or until lightly browned. 
  9. Enjoy!

Chewy Oatmeal Raisin Cookies 

Makes about 18-20 cookies

Ingredients:

1/2 cup of light brown sugar

1/4 cup of dark brown sugar 

1/2 cup white sugar 

1/2 cup (1 stick) of brown butter, melted chilled until solidified  

1 egg + 1 egg yolk 

1 tsp of vanilla extract

1 cup of regular flour 

1/2 cup of bread flour 

1 1/2 cup of oats 

1/2 tsp of baking soda

1/2 tsp of salt 

1/4 tsp of cinnamon 

6 oz of raisins 

Instructions:

  1. To make brown butter, melt butter on the stove and stir continuously until brown bits just start to appear. The butter may get very foamy before it starts to turn brown, which is completely normal. Once browned, immediately remove it from the heat and transfer it to a container for chilling. Chill until solidified. 
  2. In a bowl, mix together all the dry ingredients (flours, oats, salt, and baking soda). Set aside.
  3. In a separate bowl, cream the chilled brown butter and sugars by hand or with a mixer until light and creamy.
  4. Add the eggs one at a time, mixing after each addition.
  5. Add the vanilla extract and mix until combined. 
  6. In three additions, add the dry mixture to the wet ingredients and mix until just combined. On the last addition of flour, add the raisins into the bowl as well and mix until combined.
  7. Use a spatula to scrape the bottom and sides of the bowl to make sure all of the flour is incorporated. 
  8. Cover the dough and chill in the refrigerator for at least two hours, but ideally overnight and preferably for 2-3 days. Place dough on the counter for 10-20 minutes before beginning to work with it.
  9. Divide dough into equal pieces or balls and space them evenly across 2-3 baking trays. Alternatively, place dough balls into freezer bags or containers and store in the freezer for up to a year. While placing the dough balls evenly onto the baking trays, slightly press each one down to help them shape while baking.
  10. Bake cookies at 350 F for 13-14 minutes. 
  11. Enjoy!