My favorite thing about Christmas cookies is putting them all together in a beautiful platter for all my friends and family to enjoy. I always try to make a variety of different colors, shapes and flavors to keep it visually interesting and delicious. Here's a roundup of some of our favorites from last year that give a nice cookie platter variety. If you aren't sure where to start with your holiday baking this year, hopefully this can help give you a few ideas :) Click the image to enlarge to see which cookie is which.
Source: Food Network
Our Rating: Favorite* 5/5
Source: Betty Crocker
Our Rating: 5/5
Source: Taste of Home
Our Rating: 4/5
*this is for fall cookies but they are also on the cookie tray above
Source: Nordic Ware
Our Rating: 3/5
- Drop Cookies
- Double Chocolate M&M Cookies
- Drop cookies are the easiest to freeze in my opinion. Just drop the cookie dough directly onto a wax paper lined cookie sheet and pop it in the freezer. After they are frozen solid (about an hour usually) transfer them to a freezer bag. They can be baked straight from frozen, but might take an extra 1-2 minutes to bake.
- Shaped Cookies
- Chewy Sugar Cookies, Russian Tea Cakes and Starry Night Gingerbread
- For these I freeze after the shaping step (either rolled into a ball, rolled in sugar or stamped etc) on a wax paper lined cookie tray in the freezer for an hour before transferring them to a freezer bag. They can be baked straight from frozen! (But also might take an extra 1-2 minutes to bake.)
- Slice and Bake Cookies
- Chocolate Mint Cookies & Orange-Chocolate Slice-and-Bake Cookies
- Wrap the prepared log tightly in cling wrap and place in a freezer bag in the freezer. Thaw in the fridge overnight the day before you want to bake them so that you can slice them easily.
- Spritz Cookies
- Red Velvet Spritz
- Prior to spritzing, put the dough in a freezer bag. Thaw overnight and then spritz and bake as normal!
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