Bake from Scratch Holiday Cookies 2019

At Bake from Scratch, we get an early start on holiday baking by celebrating Christmas in July. We spend our summer months dreaming of eggnog and peppermint and testing holiday cookies. This July, I got inspired to invent an epic holiday hybrid: creamy cookie bars that combine cheesecake and one of my favorite wintry treats, gingerbread. I couldn’t wait until the holidays to share my creation, so I gave these bars their television debut on Hallmark Channel’s Home & Family for their Christmas in July celebration, which aired July 26. I always love being on the Hallmark Channel, and I hope you make it a part of your holiday celebration as well—Hallmark does Christmas unlike any other. On the show, I baked these bars with one of my good friends…

LAURA KASAVAN Tutti Dolci | Woodbridge, California Follow: tutti-dolci.com | Instagram: @tutti_dolci Crème Fraîche Sandwich Cookies 42 Holiday Sprinkle Sablés 43 Empire Cookies 45 Citrus Sugar Cookie Bars 108 MIKE JOHNSON Mike Bakes NYC | New York, New York Follow: mikebakesnyc.com | Instagram: @mikebakesnyc Chocolate Peppermint Macarons 28 Gingerbread Crinkle Sandwich Cookies 68 Peppermint Cheesecake Swirl Brownies 107 ERIN CLARKSON Cloudy Kitchen | Brooklyn, New York Follow: cloudykitchen.com | Instagram: @cloudykitchen Spiced Shortbread Cookies with Caramelized White Chocolate 44 Chocolate Chip Sandwich Cookies with Irish Cream German Buttercream 55 Chocolate Cardamom Sugar Cookies 95 No-Bake Peppermint Slice 105 AMISHA GURBANI The Jam Lab | San Francisco, California Follow: thejamlab.com | Instagram: @thejamlab Chocolate Halvah Sandwich Cookies with Cardamom Buttercream 31 Orange Zest Shortbread with Cranberry-Champagne Buttercream 57 Snowflake Linzer Cookies 94 MICHELE SONG Studio Baked | San Diego, California Follow: studiobaked.com | Instagram: @studiobaked Double-Chocolate Toffee Biscotti 32 Hot Buttered Rum Rugelach 54 Cranberry Meringue Bars 107 TESSA HUFF Style Sweet CA |…

1. STURDY SILICONE SPATULA OR WOODEN SPOON. Once you add flour, keep the mixing to a minimum. After adding flour, every extra second spent beating your dough activates more gluten, which means tougher cookies. The key to not overmixing your cookie dough? Use a silicone spatula or wooden spoon to stir in your mix-ins (like chocolate chips, nuts, or sprinkles) by hand so you don’t overwork the dough. 2. SIFTER. Use a sifter to lightly dust flour onto your surface before rolling out dough. Sifting the flour instead of throwing it onto the surface ensures that you don’t add too much. Excess flour on the surface will stick to your dough and lead to tough, dry cookies. In addition, you can use your sifter to dust your bars and cookies with a snowy…

HOW TO FREEZE COOKIE DOUGH Drop/Shaped Cookies: Space cookie dough balls or shaped cookie dough out on a baking sheet. Freeze until set, about 15 minutes. Seal frozen cookie dough balls or shaped cookie dough in an airtight container or resealable bag. Dough will keep in the freezer for up to 3 months. When ready to bake, space frozen cookie dough out on a baking sheet, and bake as directed, adding 2 to 3 minutes to the bake time. Slice-and-Bake Cookies: Roll dough into tight logs with a diameter equaling the size of cookie you want. Wrap dough logs in plastic wrap and then in foil. Dough will keep in the freezer for up to 3 months. When ready to bake, let thaw slightly, until sliceable. Slice and bake as directed. HOW TO FREEZE BAKED…

Confectioners’ Sugar Dusting PICK A STENCIL, SIFT YOUR SUGAR, AND VOILÀ! A DELICATELY DETAILED DESIGN IS BORN. THE PATTERNS Plain Dusting: When in doubt, no pattern or stencil is required. A simple dusting of confectioners’ sugar onto a cookie is always embraced as a snowy wonder. Doily/Lace Pattern: Use the edge of a paper doily or a lace tablecloth to give your cookies an intricate design. The fine confectioners’ sugar will sift directly into the eyelet holes to resemble a lace pattern. Paper Stencil Pattern: Trace stars, snowflakes, and trees onto paper and then cut them out, or use a stencil puncher (like the kinds found at craft stores like Michaels) to create quick, exact designs. THE METHOD Lay the desired pattern over the cookie. With a sifter, cascade confectioners’ sugar onto cookie until completely coated. Gently…

CHOCOLATE PEPPERMINT MACARONS Makes about 24 macarons Recipe by Mike Johnson These chocolate macarons are sprinkled with crushed candy canes and sandwiched together with a White Chocolate Peppermint Ganache. They’re perfect for cookie exchanges, holiday gatherings, or alongside a cup of hot cocoa on a cold winter’s night. 4 large egg whites (120 grams), room temperature½ cup plus 2 tablespoons (124 grams) granulated sugar1⅔ cups (200 grams) confectioners’ sugar1⅓ cups (128 grams) almond flour2 tablespoons (10 grams) unsweetened Dutch process cocoa powder1 tablespoon (5 grams) black cocoa powderCrushed peppermint candies* (optional)White Chocolate Peppermint Ganache (recipe follows) 1. Line baking sheets with silicone baking mats or parchment paper. If using parchment paper, use a pencil to draw 1½-inch circles 2 inches apart on parchment; turn parchment over. 2. In the bowl of a stand mixer firmed with…