Hello, friends.
Good news: final
exams are officially over! I turned my final project in
yesterday and I am now back home staying with my parents’ house for the holiday
break. I’m ready to relax, spend time with friends and family, work on some
business stuff, and bake, bake, BAKE! Growing up, a yearly tradition in my family
every Christmas Eve was to make homemade gingerbread and sugar cookies. We
would sit down at the kitchen table with a variety of different cookie cutters
lay scattered across the dark wooden surface. Flour covered every surface as if it was the fall of the season’s
first snow. Momma and I would cut cute little candy cane gingerbread and
snowman shaped sugar cookies out, while Father and Jon made anatomically
correct gingerbread men and grandma-got-run-over-by-a-reindeer sugar cookies.
We were a family divided on creative expression, but it was always a time of
laughs, jokes, and memories. That’s why when Eggland’s Best challenged
me to test/bake up twelve delicious Christmas cookie recipes, submitted by their fans, worthy of any great egg-change, I was ready for the
undertaking!
If you follow me
on my Instagram, you would have seen
from my Instastory ALL the cookies I made for this post. I had enlisted the
help of Momma Crawford to help me bake off these twelve different cookie varieties. Two full days of baking (over 300 cookies), one and a half days
of shooting, and 5+ hours of editing, I bring you this post. This was
exceptionally fun because I was 1). Able to use/obsessed over Eggland’s eggs
again for these recipes and 2). I could get back in the kitchen and bake with
Momma. Working through all these recipes, I was again blown away by the quality
of Eggland’s eggs. Genuinely, having worked with them in ALL of these cookie
recipes as well as in my Thanksgiving post,
I have a tried and true fan! With
Christmas music playing loudly from the living room stereo, Momma and I creamed
butter, sifted flour, and decorated cookies. It was the perfect way to ring in
the holiday season! Of course, I have to give a HUGE shout-out to Momma C for
helping me bake and style all these cookies (and for being such an excellent
hand model)!
On Thanksgiving Day, I had my entire family taste test each cookie and give their ratings. After tallying up the votes I present to you my families favorite cookies Momma and I baked for Eggland’s Best Holiday Cookie Egg-Change. So here are the cookies! Disclaimer: These are all user submitted recipes provided to me by Eggland's Best, so they're not of my creation. Full credit goes to the wonderful home bakers who crafted these decadent recipes. Also, this list is based on my families and my own personal preferences. Though my family voted the Gooey Butter Cookies, the GF Peanut Butter & Jelly Cookies, and the Hot Chocolate Mug Cookies to be the best of the bunch. That being said, each cookie recipe here is excellent! Some are sweeter than others, some are chewy while others are crunchy. It’s all about what you prefer. Please to feel free to comment down below with recipe questions, I am more than happy to help! All that's left is to choose whichever cookies appeal to you, tie your apron up tight, and get baking, my friends!
Light n' Fluffy Sugar Cookies
Ingredients
For
the cookie
1 cup unsalted
butter, softened
1 ½ cups
granulated sugar
3 Eggland’s Best Eggs
1 cup sour cream
2 teaspoons
vanilla extract
4 ½ cups
all-purpose flour
2 teaspoons baking
powder
1 teaspoon baking
soda
For
the frosting
1 cup butter,
softened
4 teaspoons
vanilla extract
¾ teaspoon salt
6 cups
confectioners’ sugar
6 tablespoons
whole milk
Chocolate Coconut Biscotti
Ingredients
1 (16.5 oz.) box
of Devil’s Food Cake mix
½ cup unsalted butter, softened
2 Eggland’s Best Eggs
½ cup coconut
flakes
¾ cup all-purpose
flour
¼ cup water
1 cup mini
chocolate chips
Holiday Cut-out Sugar Cookies
Ingredients
For
the cookie
¾ cup butter, softened
¾ cup vegetable
oil
1 cup granulated
sugar
2 Eggland’s Best Eggs
2 teaspoons vanilla extract
½ cup sour cream
6 cups all-purpose
flour
4 teaspoons baking
powder
1 teaspoon salt
For
the frosting
½ cup unsalted butter, softened
3 ½ cups
confectioners’ sugar
Pinch of salt
2 Eggland’s Best
egg whites
1 teaspoon vanilla
extract
¼ teaspoons lemon
juice
Christmas Candied Cherry Cookies
Ingredients
1 cup unsalted
butter, softened
½ cup dark brown
sugar
2 Eggland’s Best egg yolks
1 lemon, zested
and juiced
Zest of one orange
½ teaspoon vanilla
extract
½ teaspoon maple
extract
2 cups all-purpose
flour
Candied green and
red cherries
Coconut Chocolate Chip Cookie Bars
Ingredients
For
the cookie bars
1 (14 oz.) bag
sweetened coconut flakes, plus more for topping
2 cups dark
chocolate chips
2 cups almond milk
1 teaspoon vanilla
extract
3 cups all-purpose
flour
1 teaspoon
Himalayan pink salt
1 cup unsalted
butter, melted and cooled
1 cup dark brown
sugar, packed
2 Eggland’s Best Eggs
For
the glaze
2 cups
confectioners’ sugar
6 tablespoons
heavy cream
1 teaspoon vanilla
extract
Lemon Snickerdoodles
Ingredients
1 cup vegetable
shortening
1 ½ cups
granulated sugar, plus more for rolling cookies in
2 Eggland’s Best Eggs
2 teaspoons cream
of tartar
1 teaspoon baking
soda
½ teaspoon salt
1 tablespoon lemon
extract
1 tablespoon
vanilla extract
2 ¾ cups
all-purpose flour
Gingerbread Cutout Cookies
with Peppermint Icing
Ingredients
For
the cookie
1 lb. dark brown
sugar
1 ½ cups unsalted
butter, softened
2 ½ tablespoons
molasses
1 Eggland’s Best Egg, room temperature
3 cups all-purpose
flour
1 tablespoon
ground cinnamon
1 tablespoon
ground ginger
¾ teaspoon ground
allspice
¾ teaspoon baking
soda
½ teaspoon salt
For
the icing
2 cups
confectioners’ sugar
2 to 3 tablespoons
water
½ teaspoon
peppermint extract
1 ½ tablespoons
meringue powder
Spiced Eggnog Cookies
Ingredients
For
the cookie
¾ cup unsalted butter, softened
¼ cup granulated
sugar
½ cup brown sugar
2 Eggland’s Best Eggs, yolks
½ cup eggnog
1 teaspoon vanilla
extract
2 ¼ cups flour
2 teaspoon baking
powder
1 teaspoon nutmeg
1 teaspoon
cinnamon
½ teaspoon salt
For
the icing
4 oz. cream cheese, softened
4 oz. salted butter, softened
1 teaspoon vanilla
extract
¼ cup eggnog
2 ½ cups
confectioners’ sugar
½ teaspoon nutmeg
¼ teaspoon
cinnamon
Dutch Chocolate Delights
with Hot Chocolate Ganache & Toasted Pecans
Ingredients
For
the bars
1 cup all-purpose
flour
½ teaspoon baking
soda
½ teaspoon salt
½ cup sugar
¼ cup maple syrup
½ cup unsalted
butter
6 oz. semi-sweet
chocolate, roughly chopped
½ teaspoon maple
extract
½ teaspoon vanilla
extract
¾ cup pecans chopped plus more for topping
For
the hot chocolate ganache
½ cup heavy cream
2 tablespoons hot
cocoa mix
1 cup semi-sweet
chocolate chips
Gluten Free Peanut Butter & Jelly Cookies
Ingredients
2 cups creamy
peanut butter
2 cups granulated
sugar
2 Eggland’s Best Eggs
2 teaspoons
vanilla extract
Raspberry
preserve, as filling
Hot Chocolate Cup Cookies
Ingredients
For
the cookie
¾ cup unsalted butter, softened
1 cup granulated
sugar
1 Eggland’s Best Egg
2 teaspoons
vanilla extract
2 cups all-purpose
flour
1 teaspoon baking
soda
2 teaspoons corn
starch
For
the hot chocolate ganache
½ cup heavy cream
2 tablespoons hot
cocoa mix
1 cup semi-sweet
chocolate chips
½ cup white
chocolate, melted
24 mini pretzels
2 cups mini
marshmallows
Gooey Butter Cookies
with Whipped Cream & Salted Caramel Sauce
For the cookies
1 cup unsalted
butter, melted
2 (15.25 oz.) boxes of Yellow Cake mix
5 Eggland’s Best Eggs
12 oz. cream
cheese, softened
¾ teaspoon pure
vanilla extract
6 cups
confectioners’ sugar
For
the whipped cream
1 cup heavy cream
2 tablespoons
granulated sugar
For
the salted caramel sauce
1 cup granulated
sugar
5 tablespoons
butter, sliced
½ cup + 1
tablespoon heavy cream
Pinch of sea salt
And Enjoy!
Huge thanks to Eggland’s Best for sponsoring this post and for the beautiful watch. Be sure to
share your baking creations with the hashtag #TKbakes. And as always, all
opinions, ramblings, and stories are my own.
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