Bake from Scratch Holiday Cookies 2021

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
$13.62
$40.90
6 Issues

in this issue

3 min
editors letter

I can’t believe this is our fifth annual Holiday Cookies special issue! In a festive celebration of five years of cut, iced, and sandwiched cookies, I’m introducing a new roster of all-star bakers and their crave-worthy recipes. Though each baking blogger is a new addition to our Holiday Cookies issue, every single one is a seasoned pro in the realm of cookie dough. Divided up into mouthwatering categories, we start this issue with a solid cookie favorite: the thumbprint cookie! From Kimberlee Ho’s figgy pudding thumbprint cookies to Annalise Sandberg’s peanut butter blossom revamp, you’ll find new ways to make the most with this impressionable cookie. Then we jump into our “Retro Revamps,” a look at new and improved classics like Josh Lehenbauer’s red-and-white take on New York City’s famed black-and-white…

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6 min
meet the bakers

JOSH LEHENBAUER is a self-taught baker, food photographer, and stylist residing in Cincinnati, Ohio, with his husband and their little pup. He’s always tackling new bakes and sharing recipes along the way to help brighten up your day—anything from pastries and pie to cookies and scones. Flaky or buttery? Count him in. Chocolate or cardamom? Even better. With his background in video, you’re sure to come across some drool-worthy content. If there’s any lesson he’s learned from baking, it’s to expect and welcome the imperfections, to allow yourself to make mistakes and have fun with the process—because baking is fun! JOSH’S MUST-BAKE: “My absolute must-bake are the Hot Cocoa Cream Pies—a chocolate lover’s dream! When I think of winter and the holidays, I think of a nice, big, warm mug of…

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1 min
holiday cookie index

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12 min
thumbprint cookies

PRESSED MARZIPAN THUMBPRINT COOKIES Makes about 20 cookies Recipe by Bake from Scratch These thumbprints are light and bright like the fresh fallen snow of winter and ornate enough to rival even the loveliest snowflake. The buttery, shortbread-like cookies get a spike of homemade almondy Marzipan, and a dollop of white chocolate filling adds the perfect hint of sweetness to round out their flavor. ⅔ cup (150 grams) unsalted butter, softened¼ cup (50 grams) granulated sugar⅓ cup (100 grams) Marzipan (recipe follows), room temperature1 large egg yolk (19 grams), room temperature½ teaspoon (3 grams) vanilla bean paste2 cups (250 grams) all-purpose flour¼ teaspoon kosher saltWhite Chocolate Ganache (recipe follows)Garnish: holiday sprinkles 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to…

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15 min
retro revamps

RED-AND-WHITE COOKIES Makes 8 cookies Recipe by Josh Lehenbauer A holiday twist on the classic New York black-and-whites! These fluffy, almost cake-like cookies are topped with both a peppermint and a vanilla glaze. 6 tablespoons (84 grams) unsalted butter, room temperature½ cup (100 grams) granulated sugar1 large egg (50 grams)1½ cups (188 grams) all-purpose flour½ teaspoon (2.5 grams) baking soda½ teaspoon (3 grams) salt½ cup (120 grams) whole buttermilk, shaken well1 teaspoon (4 grams) vanilla extract½ teaspoon (2 grams) almond extractCookie Glaze (recipe follows) 1. Position oven rack in center of oven. Preheat oven to 350°F (180°C). Line 2 large baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, about 1 minute, stopping to scrape sides of bowl.…

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14 min
holiday twists

WHITE CHOCOLATE-DIPPED GINGERBREAD MADELEINES Makes 24 madeleines Recipe by Emma Duckworth Flavored with warming ginger, dipped in white chocolate, and sprinkled with gingersnap crumbs, these light and tender madeleines conjour the best of the holiday season. ½ cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter, divided½ cup (100 grams) superfine castor sugar2 large eggs (100 grams), room temperature2 tablespoons (30 grams) whole milk1 tablespoon (15 grams) unsulphured molasses1 cup (125 grams) all-purpose flour1½ teaspoons (3 grams) ground ginger1 teaspoon (5 grams) baking powder½ teaspoon (2 grams) fine salt½ teaspoon (1 gram) ground cinnamon½ teaspoon (1 gram) ground nutmeg⅔ cup (113 grams) coarsely chopped white chocolate, melted¼ cup (33 grams) crushed gingersnap cookiesGarnish: confectioners’ sugar 1. In a small saucepan, melt ½ cup (113 grams) butter over medium heat, stirring occasionally. Remove from heat,…

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