Our Favorite Holiday Cookies
Our Boulder Tea Company Staff
From Left To Right: Liam, Cooper(dog), Sara, Ginger, Shivani, Nikki, Jane (dog) Anthony, Jax, & Nathan
Snickerdoodle Cookies -
By Ginger
Ingredients
3 cups (375g) all-purpose flour (spoon & leveled)
2 teaspoons cream of tartar*
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
1 and 1/3 cup (267g) granulated sugar
1 large egg + 1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
Topping
1/3 cup (70g) granulated sugar
1 teaspoon ground cinnamon
Instructions
Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.
Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.
Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each. I recommend this cookie scoop. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
Pair with our Winter Spice Holiday Tea
Homemade Nutter Butter Cookies
By Nikki
Ingredients
For the Cookies
1 cup sugar
1 cup peanut butter
1 egg
For the Filling
½ cup of butter, room temperature
1/2 cup of peanut butter, room temperature
2 cups of powdered sugar
2-3 tablespoons milk
Instructions
Preheat the oven to 350 degrees.
Stir the cookie ingredients together until smooth. Scoop out 1 inch balls of cookie dough onto a parchment lined baking sheet. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie.
Bake for 12 minutes and then let cool on the tray for 1-2 minutes.
For the filling: beat the butter and peanut butter in a big bowl with a hand mixer together until smooth. Slowly add in the powdered sugar and beat until smooth. Add the milk, one tablespoon at a time until the desired consistency is reached. Spread a tablespoon of the filling onto the bottom side of one of the cookies and then on top with another cookie to create a cookie sandwich…a nutter butter sandwich!
Pair with our spicy white christmas white tea
Gingerbread cookies
By Shivani
Ingredients
3 cups all-purpose flour
1 1⁄2 teaspoons baking powder
3⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 tablespoon ground ginger
1 3⁄4 teaspoons ground cinnamon
1⁄4 teaspoon ground cloves
6 tablespoons unsalted butter
3⁄4 cup dark brown sugar
1 large egg
1⁄2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)
Instructions
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
(Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
Grease or line cookie sheets with parchment paper.
Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
Cut out cookies with desired cutter-- the ginger bread man is our favorite of course. Space cookies 1 1/2-inches apart.
Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
After cookies are cool you may decorate them any way you like. I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
Pair with our Winter Spice Blend
Nestle Tollhouse Chocolate Chip Cookies
By Nate
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels1 cup chopped nuts
Instructions
1. Preheat oven to 375° F.
2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
Pair with our Candy Cane Kisses Holiday Tea
Gluten Free Reese’s Peanut Butter Cup Cookies
By Anthony
Ingredients
1/2 C (1 stick) butter, softened
1 C creamy peanut butter
1 1/4 C light brown sugar
2 eggs, room temperature
1/2 tsp vanilla extract
2 C gluten-free all-purpose flour
1/2 tsp xantham gum
1/2 tsp fine sea salt
1 tsp baking soda
48 miniature Reese's peanut butter cups
Instructions
Cream together butter, peanut butter and sugar until smooth. Beat in eggs one at a time and mix in vanilla extract. In a separate bowl, whisk together the flour, xantham gum, salt and baking soda. With the mixer running on low-speed, add the dry ingredients in a little at a time. Scrape down the sides to make sure it's all incorporated.
Form dough into a ball and transfer dough to a piece of plastic wrap. Wrap tight and refrigerate 1 hour. Meanwhile, unwrap the mini Reese's peanut butter cups. Pre-heat oven to 350 degrees and spray your mini muffin tins with non-stick spray.
Fill each cup with 1 Tbsp of dough and bake for 10 minutes. Immediately press a Reese's peanut butter cup into each cookie cup.
Let cookies cool completely in pan before removing. Trying to remove the cookie cups while warm may cause the cookie to fall apart. Serve as soon as the cookies cool (or as long as you can wait). The chocolate will still be slightly warm.
Pair with our Milk “n Cookies Black Blend
Classic Tea Time Shortbread Cookies
By Sara
Ingredients
2 cups butter, softened
1 cup sugar
2 tsp vanilla extract
4 cups all purpose flour
Instructions
Preheat oven to 350 degrees.
With a mixer, cream butter and sugar until fluffy. Add the flour and mix well.
Form the cookies either by hand, or gently roll and cut with a cookie cutter.
Bake for 10-12 minutes until golden, try not to overbake.
Optional: Sugar can be sprinkled on the top, or colorful sprinkles. Or, make each cookie and press a thumbprint in the dough, fill with jam of any kind.