Pinterest Holiday Recipes

Written by Anna Cristofano, Aidan Leahy, and Megan Murphy

After a deep dive through Pinterest, here are the best rated holiday cookie recipes to try during this quarantine holidays season.

People are baking more than ever, but nobody is perfect. However, with a few helpful baking hacks, you can turn those kitchen fails into success! Determining how long to keep your delicious desserts in the oven is a common challenge. Senior Laura Schultejans says, “Timing of baking things always trips me up because sometimes they don’t look done, but then they’ll continue to bake while they’re cooking on the pan before you are supposed to put them on the cooling rack.” Schultejans advises pulling out your cookies a few minutes before they are ready to ensure that they won’t overcook. When you think the cookies are done baking, there are a few things you can do to check if they are fully done. Senior Kaitlyn Brooks says, “I bake a lot and have definitely come across challenges. A couple times I have ran into the problem where something is under baked because I didn’t test it properly, so now I always use a toothpick when baking to ensure things are properly done and no residue is left on the pick once I remove it from the dessert.” Baking involves a trial and error process to perfect recipes. Don’t give up when your plans don’t work out.

Every family has their own recipes and traditions that they do to truly get in the holiday spirit. Sophomore Claire Davison describes one tasty tradition. “Everyone makes their own dessert to bring to the family dinner, and at the end of the dinner you are supposed to leave with a different dessert then the one you baked.” Some yummy holiday recipes anybody can make include; white chocolate snickerdoodles, Rudolf peanut butter cookies, peppermint bark cookies, and mint chocolate chip cookies. These recipes are provided below:

 

Recipe #1: White Chocolate Snickerdoodles

Ingredients

  • 1 1/4 cup all purpose flour
  • 3/4 cup cake flour
  • 1 tsp. corn starch
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup cold, unsalted butter, cubed (8 Tbsp.)
  • 1/4 cup white granulated sugar
  • 1/2 cup brown sugar, packed (light or dark)
  • 1 tsp. vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 1/2 cups white chocolate chip

Instructions

  1. Preheat the oven to 400°F. Whisk together the flours, baking soda, baking powder, cinnamon, cornstarch, and salt together in a large bowl. Set aside.
  2. Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on the lowest setting. 
  3. Let the mixer cream the butter for 30 seconds, and then add in the brown sugar and mix 30 seconds, followed by the white sugar for 30 seconds or until light and fluffy.
  4. Add in the egg, egg yolk, and vanilla extract and blend until mixed. If any of the butter gets stuck on the paddle attachment, use a rubber spatula to scrape it off.
  5. Keeping the mixer on low speed, gradually add the flour mixture a little at a time until ingredients are incorporated.
  6. Add the white chocolate chips and mix just until incorporated. Turn off the machine.
  7. Measure out six 5.5 ounce cookies. I like to use a food scale for this, but if you don’t have one, simply eye-ball it. Cookies will be a little smaller than a fist. Huge, I know! Keep the cookies tall and don’t flatten them. Roll the dough in the cinnamon sugar mixture. Place all six cookies on a cookie sheet. 
  8. Double up your cookie sheet, meaning, flip one cookie sheet upside down and place the cookie sheet with your cookie dough on top of that. This ensures the bottoms won’t brown too much. It’s a fun trick!
  9. Bake for 10-11 minutes. The secret is to pull them out before you think they are done. Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack.
Gooey White Chocolate Snickerdoodles – photo provided by Megan Murphy

Recipe #2: Rudolf Peanut Butter Cookies

Ingredients

  • 1/2 cup peanut butter
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 1/3 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 48 red M&M’s
  • 96 mini chocolate chips
  • mini twist pretzels

Instructions

  1. Preheat the oven to 350.
  2. Cream together peanut butter, butter, sugar, and brown sugar until smooth.
  3. Add egg and vanilla and beat until smooth.
  4. Whisk together flour, baking soda, and salt in a separate bowl.
  5. Slowly add dry ingredients to the creamed mixture, beating until incorporated.
  6. Roll into 1/2-3/4″ balls and place on a cookie sheet several inches apart.
  7. Sprinkle with sugar and gently make an indentation slightly off the center of each cookie.
  8. Bake for 12-14 minutes.
  9. Place an M&M in the indentation of each cookie.
  10. Insert 2 mini chocolate chips (pointy side down) above the M&M to be the eyes.
  11. Insert 2 pretzel pieces to be the antlers.
Crispy Rudolf Peanut Butter Cookies – Photo provided by Megan Murphy

Recipe #3: Peppermint Bark Cookies

Ingredients

  • 12 oz. semisweet chocolate, chopped
  • 12 oz. white chocolate, chopped
  • ½ tsp. peppermint extract
  • 8 candy canes, crushed

Instructions

  1. Line a baking sheet with parchment paper. Fill the bottom of a large pot with three inches of water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. Stir in extract. Pour into the prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes. 
  2. Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes. 

 

Recipe #4: Mint Chocolate Chip Cookies

Ingredients

  • 1 ½ cups of all purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ cup unsalted butter, softened lightly
  • ½ tsp. pure peppermint extract
  • ½ cup light brown sugar, packed
  • ¼ cup of granulated sugar
  • 1 large egg
  • 1 ½ cup mint chocolate chips or Andes candies

Instructions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a small bowl combine flour, baking soda, and salt. Set aside.
  3. In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 1-2 minutes, scraping the bowl as needed. Add egg and peppermint extract and beat until combined.
  4. Slowly add the flour mixture, beating until just combined. Add 1 cup of mint chips/Andes/chocolate chips (the rest will be reserved for topping the cookies).
  5. Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets. Using the remaining 1/2 cup mix-ins, top each ball of dough with a few chips/candies (this makes for a prettier cookie).
  6. Place the baking sheets on wire racks and allow the cookies to cool completely.