Betty Crocker Christmas Cookies
()
About this ebook
A Merry and Delicious Collection of Christmas Cookie Recipes
Christmas and baking go hand in hand. With this must-have holiday collection, the whole family will want to help out in the kitchen. Find all the season’s favorite cookies, from fun and filled goodies like Gingersnap Sandwich Cookies to inspiring decorated treats like Snowflake Mittens and delicious drop varieties like Chocolate Hazelnut Cookies. Plus, a chapter on special bars and brownies provides festive sweets that are easy to make and share, such as Holiday Toffee Bars. Bakers of all ages and experience will turn to Betty Crocker Christmas Cookies throughout the entire holiday season.
Betty Crocker
With more than 75 million cookbooks sold since 1950, Betty Crocker is the name Americans trust most to level the culinary playing field with innovative new ways to make delicious simple through reliably tasty and intuitive kitchen solutions. For 100 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines, and social media.
Read more from Betty Crocker
Betty Crocker Lost Recipes: Beloved Vintage Recipes for Today's Kitchen Rating: 4 out of 5 stars4/5The Big Book of Bisquick Rating: 4 out of 5 stars4/5The Big Book of Cookies Rating: 0 out of 5 stars0 ratingsThe 300 Calorie Cookbook: 300 Tasty Meals for Eating Healthy Every Day Rating: 3 out of 5 stars3/5AARP/Betty Crocker Cooking for Two Rating: 4 out of 5 stars4/5The Big Book of One-Pot Dinners Rating: 5 out of 5 stars5/5The Big Book of Cakes Rating: 0 out of 5 stars0 ratingsThe Big Book of Breakfast and Brunch Rating: 4 out of 5 stars4/5Fresh from the Freezer Rating: 0 out of 5 stars0 ratingsSheet Pan Desserts: Delicious Treats You Can Make with a Sheet, 13x9 or Jelly Roll Pan Rating: 2 out of 5 stars2/5Whole Grains: More Than 150 Creative Ways to Use Quinoa, Barley, Oats, and More Rating: 3 out of 5 stars3/5Bisquick to the Rescue: More than 100 Emergency Meals to Save the Day! Rating: 0 out of 5 stars0 ratingsThe Big Book of Bread Rating: 5 out of 5 stars5/5Betty Crocker The Big Book Of Pasta Rating: 5 out of 5 stars5/5The 1500 Calorie a Day Cookbook: 200 Tasty Recipes to Build a Daily Eating Plan Rating: 5 out of 5 stars5/5Betty Crocker Cookbook, 12th Edition: Everything You Need to Know to Cook from Scratch Rating: 4 out of 5 stars4/5The Big Book of Pies and Tarts Rating: 5 out of 5 stars5/5Betty Crocker The Big Book Of Slow Cooker, Casseroles & More Rating: 0 out of 5 stars0 ratingsThe Betty Crocker Cookbook, 13th Edition: Everything You Need to Know to Cook Today Rating: 0 out of 5 stars0 ratingsEasy Appetizers Rating: 5 out of 5 stars5/5300 Calorie Comfort Food: 300 Favorite Recipes for Eating Healthy Every Day Rating: 0 out of 5 stars0 ratingsBetty Crocker A Piece Of Cake: Easy Cakes—from Dump Cakes to Mug Cakes, Slow-Cooker Cakes and More! Rating: 0 out of 5 stars0 ratingsBetty Crocker The Big Book Of Weeknight Dinners Rating: 4 out of 5 stars4/5The Betty Crocker The Big Book Of Cupcakes Rating: 0 out of 5 stars0 ratingsBetty Crocker One-Dish Meals: Casseroles, Skillet Meals, Stir-Fries and More for Easy, Everyday Dinners Rating: 0 out of 5 stars0 ratings20-Minute Meals Rating: 4 out of 5 stars4/5Betty Crocker Diabetes Cookbook: Great-tasting, Easy Recipes for Every Day Rating: 0 out of 5 stars0 ratingsBetty Crocker The Big Book Of Chicken Rating: 0 out of 5 stars0 ratingsBetty Crocker Right-Size Recipes: Delicious Meals for One or Two Rating: 0 out of 5 stars0 ratingsOutdoor Eats Rating: 4 out of 5 stars4/5
Related to Betty Crocker Christmas Cookies
Related ebooks
The Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life Rating: 3 out of 5 stars3/5Betty Crocker Halloween Cookbook Rating: 0 out of 5 stars0 ratingsBetty Crocker A Piece Of Cake: Easy Cakes—from Dump Cakes to Mug Cakes, Slow-Cooker Cakes and More! Rating: 0 out of 5 stars0 ratingsCountry Living The Little Book of Pies & Tarts: 50 Easy Homemade Favorites to Bake & Share Rating: 4 out of 5 stars4/5Baking Hacks: Fun and Inventive Recipes with Refrigerated Dough Rating: 5 out of 5 stars5/5The Big Book of Easy Baking with Refrigerated Dough Rating: 0 out of 5 stars0 ratingsThe Big Book of Pies and Tarts Rating: 5 out of 5 stars5/5Christmas: Cook It in a Cup! Rating: 0 out of 5 stars0 ratingsBetty Crocker Bisquick Quick To The Table: Easy Recipes for Food You Want to Eat Rating: 5 out of 5 stars5/5Brownies, Blondies and Other Traybakes Rating: 0 out of 5 stars0 ratingsGood Housekeeping The Cookie Jar Cookbook: 65 Recipes for Classic, Chunky & Chewy Cookies Rating: 0 out of 5 stars0 ratingsThe "I Love Cookies" Recipe Book: From Rolled Sugar Cookies to Snickerdoodles and More, 100 of Your Favorite Cookie Recipes! Rating: 0 out of 5 stars0 ratingsSheet Pan Desserts: Delicious Treats You Can Make with a Sheet, 13x9 or Jelly Roll Pan Rating: 2 out of 5 stars2/5Fast Breads: 50 Recipes for Easy, Delicious Bread Rating: 3 out of 5 stars3/5The Ultimate Push-Up Cake Pops Rating: 0 out of 5 stars0 ratingsGood Housekeeping The Little Book of Baking: 55 Homemade Cookies, Cakes, Cupcakes & Pies to Make & Share Rating: 0 out of 5 stars0 ratingsMini Pies: Adorable and Delicious Recipes for Your Favorite Treats Rating: 5 out of 5 stars5/5Cupcakes: Reference to Go Rating: 4 out of 5 stars4/5Fresh Fruit Quick Breads: In the Pantry Quick Breads, #1 Rating: 0 out of 5 stars0 ratingsThe Betty Crocker The Big Book Of Cupcakes Rating: 0 out of 5 stars0 ratingsGood Old-Fashioned School Dinners Rating: 5 out of 5 stars5/5Betty Crocker Tiny Bites Rating: 3 out of 5 stars3/5Grilled Cheese: 50 Recipes to Make You Melt Rating: 4 out of 5 stars4/5Pillsbury Easy As Pie: 140 Simple Recipes + 1 Readymade Pie Crust = Sweet Success Rating: 0 out of 5 stars0 ratingsSpooky Snacks and Treats: Frightfully Fun Halloween Recipes for Kids Rating: 0 out of 5 stars0 ratingsBetty Crocker Smoothies Rating: 0 out of 5 stars0 ratingsOh Sweet Day! A Celebration Cookbook of Edible Gifts, Party Treats, and Festive Desserts Rating: 0 out of 5 stars0 ratings20 Best Slow Cooker Soup & Stew Recipes Rating: 0 out of 5 stars0 ratingsCupcakes! Rating: 4 out of 5 stars4/5
Baking For You
DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More Rating: 5 out of 5 stars5/5Ratio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Betty Crocker Cookbook, 12th Edition: Everything You Need to Know to Cook from Scratch Rating: 4 out of 5 stars4/5Tartine Bread Rating: 4 out of 5 stars4/5From No-Knead to Sourdough: A Simpler Approach to Handmade Bread Rating: 5 out of 5 stars5/5The Baking Bible Rating: 4 out of 5 stars4/5Air Fryer Cookbook for beginners: Extremely Easy Recipes to Fry, Grill, Roast and Bake, with Your Air Fryer Rating: 5 out of 5 stars5/5Wild Bread: Sourdough Reinvented Rating: 4 out of 5 stars4/5Baking for the Holidays: 50+ Treats for a Festive Season Rating: 5 out of 5 stars5/5Favorite Cookies: More Than 40 Recipes for Iconic Treats Rating: 5 out of 5 stars5/5The Magnolia Bakery Cookbook: Old Fashioned Recipes From New Yorks Sweetest Bakery Rating: 4 out of 5 stars4/5The Big Book of Bread Rating: 5 out of 5 stars5/5The Cake Bible Rating: 4 out of 5 stars4/5Sheet Pan: Delicious Recipes for Hands-Off Meals Rating: 4 out of 5 stars4/5Weeknight Baking: Recipes to Fit Your Schedule Rating: 4 out of 5 stars4/5Taste of Home Christmas Cookies Mini Binder: 100+ Sweets for a Simply Magical Holiday Rating: 5 out of 5 stars5/5Muffins and Biscuits: 50 Recipes to Start Your Day with a Smile Rating: 3 out of 5 stars3/5The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa To Rating: 4 out of 5 stars4/5Instant Pot Fast & Easy: 100 Simple and Delicious Recipes for Your Instant Pot Rating: 0 out of 5 stars0 ratingsThe Ultimate Baking for One Cookbook: 175 Super Easy Recipes Made Just for You Rating: 5 out of 5 stars5/5Baking Favorites: 100 Sweet and Savory Recipes from Our Test Kitchen Rating: 4 out of 5 stars4/5Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries Rating: 5 out of 5 stars5/5The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery Rating: 4 out of 5 stars4/5Keto Bread: From Bagels and Buns to Crusts and Muffins, 100 Low-Carb, Keto-Friendly Breads for Every Meal Rating: 0 out of 5 stars0 ratingsThe Sourdough Whisperer: The Secrets to No-Fail Baking with Epic Results Rating: 0 out of 5 stars0 ratingsNo Need to Knead: Handmade Artisan Breads in 90 Minutes Rating: 5 out of 5 stars5/5Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible Rating: 5 out of 5 stars5/5
Reviews for Betty Crocker Christmas Cookies
0 ratings0 reviews
Book preview
Betty Crocker Christmas Cookies - Betty Crocker
Cookie Success Secrets
What could be better than freshly baked homemade cookies? With the tips and tricks you’ll learn here, you’ll be baking them up in no time.
Use the Right Ingredients
Flours:Stick to bleached or unbleached all-purpose flour for cookies. Whole wheat flour can also be used, but only substitute it for one-third to one-half the amount of all-purpose flour called for in the recipe to prevent the cookies from becoming too dry. Don’t use bread and cake flours when making cookies. Bread flour causes them to be tough, and cake flour causes them to be too delicate and fragile.
Sweeteners:In addition to adding sweetness to cookies, sweeteners also help brown and add tenderness to baked goods. Most recipes call for granulated white sugar or brown sugar or both, but other types of sweeteners like honey or maple syrup are used in specific recipes.
Leavenings:Cookies usually call for baking soda and/or baking powder. They are not interchangeable, so be sure to use what your recipe calls for.
Fats and Oils:Fats add tenderness and flavor to cookies. For best results, use butter or, if the recipe calls for it, shortening. If you choose to use margarine, use only products with at least 65% fat. Any other spreads or reduced-fat products contain more water, resulting in cookies that are too soft, tough and puffy.
Eggs:Eggs add richness, moisture and structure to cookies. All the recipes in this book have been tested with large eggs. Egg product substitutes, made of egg whites, can be substituted for whole eggs, but the baked cookies and bars may have a drier texture.
Liquids:Liquids like water, fruit juice, milk or cream tend to make cookies crisper by causing them to spread more. Add only as much liquid as the recipe calls for.
Oats:Quick-cooking and old-fashioned oats are interchangeable unless a recipe calls for a specific type. Instant oatmeal products contain other ingredients and flavors, so they should not be used as a substitute for oats in cookie recipes.
Nuts and Peanuts:When nuts are called for in a recipe, you can substitute any variety of nut or peanuts. Nuts can become rancid, giving them an unpleasant, strong flavor that can ruin the taste of cookies. Always taste these items before adding them to a recipe; if they don’t taste fresh, throw them out.
Softening Butter
The best way to soften butter is to leave it at room temperature 30 to 45 minutes because it will soften evenly. To soften it in the microwave, remove the foil or waxed wrapper. Place butter in a microwavable bowl, uncovered. Microwave ½ to 1 cup butter on High 15 to 30 seconds.
Choose Your Cookie Sheets Wisely
Choosing the right cookie sheet can make all the difference in how your cookies bake up.
A cookie sheet is a flat pan that may be open on one to three sides. If the sheet has four sides, cookies may not brown as evenly.
Cookie sheets come in three basic types. Here’s how cookies bake on each type:
Shiny Aluminum with Smooth Surface:These are the top choice for cookie bakers. They reflect heat, allowing cookies to bake evenly and brown properly. The recipes in this book were tested using these cookie sheets.
Insulated:These sheets help prevent cookies from turning too dark on the bottom. Cookies baked on these sheets may take longer to bake; the bottoms will be light colored, and the cookies may not brown as much overall. They may be difficult to remove from these sheets because the bottoms of the cookies are more tender.
Nonstick and Dark-Surface:Cookies baked on these sheets may be smaller in diameter and more rounded. The tops and especially the bottoms will be more browned, and the bottoms may be hard. Check cookies at the minimum bake time so they don’t get too brown or burn. Follow the manufacturer’s directions; some recommend reducing the oven temperature by 25°F.
Choose sheets that are at least 2 inches smaller (on all sides) than the inside of your oven to allow heat to circulate.
Have at least two cookie sheets so that while one batch is baking you’re getting the next batch ready to go into the oven.
Bake a Test Cookie
Make sure your cookies will turn out perfectly by baking one cookie as a test first, to see the shape of the cookie before you commit to baking any more. That way, you can make adjustments to the dough before baking the rest of the batch.
If the test cookie spreads too much, add 1 to 2 tablespoons flour to the dough.
If the test cookie is too round or hard, add 1 to 2 tablespoons milk to the dough.
Christmas Cookie Pops
Top Tips for Perfect Cookies
1. Use completely cooled cookie sheets. Cookies will spread too much on sheets that are still warm.
2. Make cookies all the same size so they bake evenly. Spring-handled cookie or ice-cream scoops make evenly portioning the dough a breeze. Measure the volume of the scoop with water first to make sure it’s the size your cookie recipe says to portion the dough by.
3. Bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time. If you do bake two sheets at once, position the oven racks as close to the middle as possible and switch sheets halfway through baking.
4. Check cookies at the minimum bake time and bake longer only if needed.
5. Many cookies benefit by cooling on the cookie sheet a minute or two so they firm up and are easier to remove from the sheet.
6. Remove cookies from the cookie sheet using a flat, thin metal spatula. Cool as directed.
7. If cookies were left too long on the cookie sheet and are difficult to remove, put the cookies back into the oven for 1 to 2 minutes, and then remove them from the sheet. They should come off easily.
Storing Cookies and Bars
Crisp Cookies:Store at room temperature in loosely covered containers.
Soft and Chewy Cookies:Store at room temperature in resealable food-storage plastic bags or tightly covered containers.
Both Types of Cookies:Keep crisp cookies from becoming soft by storing them separately from soft, chewy cookies.
Frosted or Decorated Cookies:Let cookies harden before storing. Place between layers of cooking parchment or waxed paper, plastic wrap or foil.
Flavored Cookies:Use separate containers to store different-flavored cookies to prevent them from picking up flavors from the other cookies.
Bars:Follow directions in specific bar recipes for the correct storage. Most can be tightly covered, but some may be loosely covered or refrigerated.
Freezing Cookies and Bars:Tightly wrap completely cooled cookies and bars, and label them. Freeze unfrosted cookies up to 1 year and frosted/decorated cookies up to 3 months. Place them in single layers in freezer containers, and cover with waxed paper before adding another layer. Do not freeze meringue, custard-filled or cream-filled cookies.
Bar and Brownie Success Secrets
For bars and brownies to turn out perfectly every time, it’s all about the pan you use and tips for cutting them.
Choose the Right Pan
Use the exact size of pan called for in the recipe when baking bars or brownies. If made in too big of a pan, bars will be hard and overbaked. Bars made in pans that are too small can be doughy in the center and have hard edges.
Shiny metal pans are recommended for baking bars. They reflect heat and prevent the bottom from getting too brown and hard. Check bars at the minimum bake time and bake longer only if needed.
Follow the manufacturer’s directions when using dark, nonstick or glass baking pans; they may recommend reducing the oven temperature by 25°F. Check for doneness 3 to 5 minutes before the minimum bake time given in the recipe.
Heavenly Chocolate Mousse Bars
Cutting Bars and Brownies Perfectly
Line the Pan:Lining the pan with foil before baking makes it easy to cut bars and brownies—and is great for quick cleanup! Turn the pan upside down. Tear off a piece of foil longer than the pan. Smooth the foil around the pan bottom and sides and then remove. Flip the pan over, and gently fit the shaped foil into the pan. When the bars or brownies are cool, lift them out of the pan using the edges of foil as handles. Peel back the foil and cut the bars or brownies as directed.
Use a Plastic Knife:Our food stylists have found that plastic knives work best for cutting brownies and soft, sticky bars such as Mint Cheesecake Squares. They also prevent your pans from getting scratched, as they could if you use a metal knife.
Citrus-Kissed Fig Thumbprints
Caramel-Filled Sandies
Holiday Surprise Sugar Cookies
Espresso Thumbprint Cookies
Citrus-Kissed Fig Thumbprints
Raspberry-Pistachio Thumbprints
Raspberry Ribbon Slices
Cherry-Topped Chocolate