Bake from Scratch Holiday Cookies 2020

I envisioned an issue that combined some of the best baking talent with the simple yet sweet tradition of baking holiday cookies. And like a present waiting under the tree, the reality has far surpassed my imagination. From this issue came another, less official holiday tradition: “Christmas in July,” a two-week marathon during which our team bakes every recipe that is submitted for our Holiday Cookies special issue. I took on 12 of those recipes this year—and not just because I jump at any excuse to bake cookies. We are testing recipes from some of our dearest friends, and we’re baking them in our home kitchens. So, when we say each of these recipes is worth the time and butter, we mean it. As always, we’re packing this issue with a star-studded…

FRANGIPANE-STUFFED GINGER COOKIES Makes 18 cookies Stuffed cookies are just better. In this recipe, an aromatic ginger cookie dough gets a soft and chewy Frangipane Filling, pairing nutty decadence with warm spice. ⅓ cup (76 grams) unsalted butter, softened⅓ cup (73 grams) firmly packed light brown sugar¼ cup (50 grams) granulated sugar¼ cup (85 grams) molasses (not blackstrap)1 large egg (50 grams), room temperature1¾ cups (219 grams) all-purpose flour1 tablespoon (8 grams) cornstarch1½ teaspoons (3 grams) ground ginger¾ teaspoon (2.25 grams) kosher salt½ teaspoon (2.5 grams) baking soda½ teaspoon (1 gram) ground cinnamon¼ teaspoon (1.25 grams) baking powder¼ teaspoon ground cloves¼ teaspoon ground cardamomFrangipane Filling (recipe follows)¾ cup (85 grams) sliced almonds, roughly crushed½ cup (100 grams) sanding sugar or sparkling sugar 1. In the bowl of a stand mixer fitted with the paddle…

BLOG: DisplacedHousewife INSTAGRAM: @displacedhousewife FIVE-SPICE CRANBERRY JAM THUMBPRINT COOKIES Makes 21 cookies I love these little thumbprint cookies. They are a cinch to throw together and require zero fridge time. The Five-Spice Cranberry Jam is a holiday favorite in my house—consider making extra to serve with your next cocktail hour cheese board! ½ cup (113 grams) unsalted butter, softened and cut into 8 pieces½ cup (100 grams) granulated sugar1 large egg yolk (19 grams), room temperature2 tablespoons (30 grams) whole milk, room temperature1 teaspoon (4 grams) almond extract1 cup (125 grams) all-purpose flour½ cup (64 grams) bread flour½ teaspoon (2.5 grams) baking powder½ teaspoon (1.5 grams) sea salt½ cup (60 grams) confectioners’ sugarFive-Spice Cranberry Jam (recipe follows) 1. Position oven rack in center of oven. Preheat oven to 350°F (180°C). Line several baking sheets with parchment paper. 2. In…

BLOG: The Hutch Oven INSTAGRAM: @the_hutch_oven Emily’s MUST-BAKE “My Classic Sugar Cookies recipe has the perfect balance of sugar and butter for a delicious canvas for piping buttercream. One of my most beloved designs is my Poinsettia Cookies—simple to execute and gorgeous to look at. Adding two-toned petals makes it lifelike and adds a little extra zhuzh to your cookies.” CLASSIC SUGAR COOKIE PRO TIPS Adding the salt in with the sugars helps the salt dissolve through the dough better in this recipe. Regular table salt can be used, but make sure to reduce it to ½ teaspoon (3 grams). If you can find salted sweet cream butter, I recommend using that and omitting salt completely because salted sweet cream butter has the perfect amount of salt for these cookies. I like to add ¼ teaspoon (1 gram)…

BLOG: Mike Bakes NYC INSTAGRAM: @mikebakesnyc STRAWBERRY CARDAMOM LINZER COOKIES Makes about 24 sandwich cookies Linzers are popular Austrian cookies often made during the holiday season. The cardamom in this cookie dough makes for a deliciously warm taste that pairs exceedingly well with the strawberry jam. You can take these cookies to the next level by using a homemade jam. 1 cup (227 grams) unsalted butter, softened1½ cups (180 grams) confectioners’ sugar1 large egg (50 grams)1 teaspoon (2 grams) ground cardamom1 teaspoon (6 grams) vanilla bean paste½ teaspoon (1.5 grams) kosher salt½ teaspoon (1 gram) ground cinnamon2½ cups (313 grams) all-purpose flour1 cup (96 grams) almond flour½ cup (160 grams) strawberry preservesGarnish: confectioners’ sugar 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until pale and…