Bake from Scratch Holiday Cookies 2018

I’m opening up our cookie extravaganza with a holiday cookie that packs all of my favorite things: brandy-soaked apricots, crunchy Swedish pearl sugar, and tangy crème fraîche. Then it’s off to the races, bakers. This issue is loaded with FOMO (fear of missing out) cookies, the perfect moniker for each cookie recipe because choosing just one cookie experience is impossible! Erin Clarkson (of the blog Cloudy Kitchen) helped me coin that phrase. She continues her hot streak of inspiration by creating a mind-blowing cookie box, our cover star and the soon-to-be star of your next cookie swap! I could not stop eating her Salted Caramel Snickerdoodles (page 37) and you won’t be able to either. The incredible thing about this issue is that it’s not just packed with FOMO cookies. It’s…

Sarah Brunella Fragole e Limone Sarah Brunella is a woman of many nations and culinary influences. Swiss-born from an Italian mother and a Swiss/French father, she now lives between Switzerland and northern Italy. She created the blog Fragola e Limone as a way to share her ever-expanding collection of recipes that represent her multicultural tastes. Her Italian heritage comes through in most of her recipes, and it acts as a flavorful inspiration for her Ciambelline al Vino cookies. BAKER’S PICK: “One bite of the Ciambelline al Vino (page 83) is enough to jump into the rich history of Roman food culture (and my childhood memories).” FOLLOW: fragolelimone.com | @sarah_fel Laura Kasavan Tutti Dolci Laura Kasavan is the baker, writer, and photographer behind Tutti Dolci, a baking and desserts blog featuring sweet recipes for both everyday and special…

1. DON’T OVERMIX YOUR DOUGH. When creaming your butter and sugar, you’ll want to spend 2 to 3 minutes beating it into fluffy, airy goodness. But as soon as you add in the flour, you should keep the mixing to a minimum. Every extra second spent beating your cookie dough at this point will activate more gluten, creating denser cookies. So, keep this mixing step short and sweet and stir in your mix-ins by hand so that you don’t overwork the dough. 2. INVEST IN A SPRING-LOADED COOKIE SCOOP AND A FRENCH ROLLING PIN. Why buy a spring-loaded cookie scoop? Uniform cookies bake evenly; it’s as simple as that. Use a spring-loaded cookie scoop to roll and drop dough balls with ease and precision. Tender doughs—from shortbread to pie crust—require a lighter touch…

Pick a Medley of Cookies “I like the idea of a curated box that has an assortment of cookies plus some surprise nibbles and treats. Include cookies with a variety of shapes, from simple round snickerdoodles to snowflake-shaped sugar cookies. Play with a range of textures, including chewy fudge and crisp shortbread. Inject pops of color—my bright red macarons, golden Hokey Pokey candy, and blushing Pinky Bar Cookies help pump up the color scheme. Use peppermint sticks, sprinkles, and your favorite confections as tasty placeholders and cheerful accents. Tackling six original cookie recipes can be daunting. Use my Cookie Prep Timeline to help build an approachable three-day baking schedule at bakefromscratch.com/cookie-box-prep-timeline.” Add a Personal Touch “A cookie swap is like a cultural exchange; we’re sharing not just cookies but memories, too. I like…

SLICE-AND-BAKE MATCHA CHRISTMAS TREE COOKIES Makes about 30 Recipe by Sarah Brunella With a subtle, earthy sweetness, these rustic slice-and-bake cookies will be your go-to make-ahead cookies this season. Prepare and freeze the dough logs ahead of time so all you have to do is slice and bake when you’re ready. 3¼ cups (406 grams) all-purpose flour, sifted¾ cup (170 grams) cold unsalted butter, cubed¾ cup (150 grams) granulated sugar1 teaspoon (3 grams) kosher salt2 large eggs (100 grams), room temperature1 teaspoon (4 grams) vanilla extract1 tablespoon (6 grams) matcha powderGreen food coloring (optional)Sprinkles 1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, sugar, and salt at medium speed until crumbly. Add eggs and vanilla, and beat until a dough forms. Remove two-thirds of dough, and shape…

CRANBERRY PISTACHIO SHORTBREAD COOKIES Makes 12 Recipe by Laura Kasavan These vanilla shortbread cookies studded with jeweled cranberries and dipped in white chocolate make a festive addition to any cookie platter. To make chopping the dried fruit easier, spray your knife with cooking spray. ¾ cup (170 grams) unsalted butter, softened⅔ cup (133 grams) plus 1 tablespoon (12 grams) granulated sugar, divided½ teaspoon (2 grams) vanilla extract⅛ teaspoon kosher salt1¾ cups (219 grams) all-purpose flour½ cup (64 grams) dried cranberries, chopped½ cup (57 grams) finely chopped roasted salted pistachios8 ounces (225 grams) white chocolate, choppedGarnish: holiday sprinkles 1. Spray a 9-inch round removable-bottom tart pan with cooking spray. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and ⅔ cup (133 grams) sugar at medium speed until creamy, 2 to…