Winter is the perfect time for baking. It feels so cozy and it’s fun to eat cookies too. I love it when I am able to bake something and then can eat it while watching a movie or a show.
Here are a few cookie recipes to try out this winter.
Potato Chip Snowball Cookies
Potato chips and cookies together sounds like a weird combination but the flavors work so well together. This recipe makes more of a less sweet cookie, which is why you put powdered sugar on at the end. The powdered sugar balances out the cookie perfectly.
By: The Conlin Family
Ingredients:
- 3 sticks of butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 egg
- 3 cups flour
- 1 ½ cups crushed potato chips
- Powdered sugar for topping
Directions:
- Preheat the oven to 350°
- Put 1 ½ cups of potato chips in a ziplock bag and crush. Set aside
- With an electric mixer, cream 3 sticks of butter and 1 cup of granulated sugar for 2 minutes on high.
- Add 1 egg and 2 teaspoons of vanilla extract into the butter and sugar. Mix on medium for 1 minute.
- Add in 3 cups of flour and beat on low until combined.
- Stir in the crushed potato chips by hand.
- Scoop the dough into balls and place on a tray with parchment paper.
- Bake the cookies in the oven for about 13 minutes.
- Take the cookies off the tray and place on a cooling rack.
- Enjoy your potato chip snowball cookies!
Gingerbread Cookies
These little gingerbread cookies are a classic over the winter. The flavors of cinnamon and nutmeg are unbeatable.
By: Francesca Nehro (‘29)
Ingredients:
- Betty Cocker Gingerbread Cookie Mix
- 1 stick of softened butter
- 1 tablespoon water
- 1 egg
- Granulated sugar to roll the dough in
Directions:
- Preheat oven to 375°
- Stir the cookie mix, butter, water, and egg together.
- Roll the dough into about 1 inch balls.
- Roll each ball into the sugar and place onto a baking sheet.
- Bake in the oven for 8-10 minutes.
- Let the cookies cool for a couple minutes.
- Enjoy your gingerbread man cookies!
Peanut Butter Blossoms
If you love peanut butter, you would love these cookies. I chose them because chocolate and peanut butter is like a classic flavor combination. These cookies have the most ingredients and are somewhat complicated to make but they are one of the best.
By: Isabella Recla (‘29)
Ingredients:
- ½ cup creamy peanut butter
- ½ cup softened butter
- ½ cup brown sugar
- ½ cup granulated sugar (plus about a ½ cup for rolling the dough in)
- ½ teaspoon vanilla extract
- 1 egg
- 1 ¾ cup flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 36 unwrapped Hershey’s Kisses
Directions:
- Preheat the oven to 375°
- Using an electric mixer, cream the ½ cup peanut butter, ½ cup butter, ½ cup brown sugar, ½ cup granulated sugar, ½ teaspoon vanilla extract, and 1 egg on medium.
- In a separate bowl, whisk together the 1 ¾ cup flour, ¼ teaspoon salt, ½ teaspoon baking soda, and ¾ teaspoon baking powder.
- Pour the flour mixture slowly into the wet ingredients and mix by hand or on low until fully incorporated.
- Pour about ½ cup of granulated sugar into a shallow bowl. Roll the dough into 1-inch balls and roll them around in the sugar.
- Place the balls of dough about 2 inches apart on an ungreased cookie sheet.
- Bake them for about 9-11 minutes.
- Take the cookies out of the oven and place a Hershey’s Kiss in the middle of each cookie. Cool the cookies completely.
- Enjoy your peanut butter blossom cookies!
Almond Joy Cookies
These cookies taste amazing. They feel much lighter than the normal cookie because of the mix of coconut. And the best part is when the cookies just came out of the oven and you bite into a part with a bunch of chocolate chips.
By: The Conlin Family
Ingredients:
- 5 cups of sweetened shredded coconut
- 14 ounce can of sweetened condensed milk
- 1 cup of sliced almonds
- 3 cups of milk chocolate chips
Directions:
- Preheat the oven to 325° and line a baking sheet with parchment paper.
- Mix all of the ingredients together in a large bowl until all of the ingredients are evenly coated with the sweetened condensed milk.
- Use a cookie scoop or a spoon to make balls and place them about 2 inches apart.
- Bake the cookies for 12-14 minutes
- Let the cookies cool on the baking sheet for 2-3 minutes before moving them to a cooling rack to cool completely.
- Enjoy your almond joy cookies!
These cookies are all good choices for this winter. My family loves them and we’ve created traditions of making them every year.
