Cookies Make a Comeback -- Great New Holiday Recipes

Double Chocolate Sandwich Cookies

Who doesn’t love a good cookie? Mix things up this holiday season by adding some new recipes to your cookie sheet. This slideshow highlights different ways to satisfy your sweet tooth with all-new ideas as well as some variations on old-time favorites.  

  • Chocolate Dipped Almond Cookies

    1

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Makes: 18 to 20 cookies

    These wafer-thin cookies dipped in chocolate are truly addicting. They’re sure to be crowd pleasers year-round.

    Ingredients:

    • 2 tablespoons melted butter or canola oil
    • 2 large egg whites
    • 3/4 cup confectioners' sugar
    • 2 3/4 cups sliced almonds 
    • 1 teaspoon orange zest (about 1/2 of a medium orange)
    • 1 teaspoon lime zest (about 1 lime)
    • 1 cup melted milk chocolate

    Prep:

    1. PREHEAT the oven to 350°F.
    2. LINE a cookie sheet with Reynolds® Parchment Paper; brush lightly with melted butter or canola oil.
    3. GENTLY STIR the egg whites, confectioners' sugar, sliced almonds, and orange and lime zests in a medium bowl until thoroughly mixed.
    4. DROP tablespoon-sized mounds of the almond mixture on the parchment lined cookie sheet, spaced about three inches apart. Use spoon to flatter each mound as thin as possible without creating too many gaps between the sliced almonds. They should be about 2 inches in diameter.

    Cook:

    1. BAKE for about 10 to 13 minutes, until the cookies are golden brown.
    2. COOL cookie sheet for 1 minute on cooling rack; then slide parchment with cookies from cookie sheet onto cooling rack to cool completely. Dip, brush or drizzle each cookie with melted chocolate.

    REYNOLDS KITCHENS TIP: Line your tray with parchment paper to prevent cookies from sticking when baking. After dipping cookies in chocolate, place them on parchment paper to harden; they’ll peel right off and all you’ll have to do is toss out the paper!

  • Chocolate Mint Crinkle Cookies

    2

    Prep: 30 minutes

    Chill: 2 to 24 hours

    Bake: 9 minutes at 375°F

    Ingredients:

    • 1 3/4 cups granulated sugar
    • 4 eggs
    • 4 ounces unsweetened chocolate, melted and cooled slightly
    • 1/2 cup shortening
    • 2 teaspoons baking powder
    • 1 teaspoon peppermint extract
    • 2 cups all-purpose flour
    • 1 cup powdered sugar

    Instructions:

    PREP:

    1. COMBINE the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
    2. COVER and chill for 2 to 24 hours or until dough is easy to handle.
    3. PREHEAT oven to 375°F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.

    COOK:

    1. BAKE about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

    REYNOLDS KITCHENS TIP: Who knew these chocolaty crinkle cookies were so easy to bake? By using parchment paper, you don’t have to worry about greasing your cookies sheets anymore. Not only will your cookies slide right off the parchment instead of sticking to the cookie sheet, they’ll also bake evenly. Plus, the parchment paper is a perfect surface to catch all of those stray sprinkles -- so your kitchen will stay clean too!

     

    Yield: about 80 cookies

    Nutrition Facts (per cookie): 56 cal., 2 g total fat (1 g sat. fat), 9 mg chol., 16 mg sodium, 9 g carb., 0 g fiber, 6 g sugar, 1 g pro.

    Daily Values: 0% vit. A, 0% vit. C, 1% calcium, 3% iron

  • Cinnamon Sugar Cookies

    3

    Prep Time: 1 hour and 10 minutes

    Cook Time: 9 minutes

    Makes: 4 dozen cookies

    This recipe offers the perfect balance of butter, flour, sugar, and vanilla -- plus, you spice it up with cinnamon or your favorite sweet seasoning.  

    Ingredients:

    • 10 tablespoons butter, softened
    • 3/4 cup white sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 large egg
    • 1 tablespoon half and half 
    • 1 1/2 teaspoons vanilla
    • 2 cups all-purpose flour
    • 3/4 teaspoon ground cinnamon*  

    Prep:

    1. CREAM butter on high speed for 30 seconds in a large bowl.
    2. ADD sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, half and half, and vanilla until combined.
    3. ADD flour and cinnamon to the mixer slowly. Make sure dough is evenly mixed.
    4. WRAP dough in Reynolds® Parchment Paper and place in a sealed plastic bag; refrigerate until chilled, about 1 hour. 
    5. ROLL out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. 
    6. CUT dough with 2-inch cookie cutters and place on parchment-lined cookie sheets about 1 inch apart.

    Cook:

    1. BAKE for 9 to 11 minutes or until edges are very light brown. Slide parchment paper with cookies onto cooling rack; cool.
    2. DECORATE as desired. Store in an airtight container for up to 5 days.

    REYNOLDS KITCHENS TIP: Use two sheets of parchment paper to roll out cookie dough, preventing dough from sticking to the counter. Plus, cookies bake evenly on parchment paper and release from the paper with ease without adding grease or cooking spray. And because you bake right on the paper, clean up is a breeze.

    *Substitute with pumpkin pie spice or Chinese five-spice for other variations of these spiced cookies.

  • Double Chocolate Chip Cookies

    4

    Prep Time: 25 minutes

    Cook Time: 25 minutes

    Makes: 12 cookies

    Your favorite cookie recipe just got better! Dark chocolate and white chocolate make a delightful contrast in this simple treat. By baking on parchment paper, you’ll prevent these soft, delicious cookies from sticking and breaking apart.

    Ingredients:

    • 2 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 16 tablespoons unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1 cup light-brown sugar, packed
    • 2 teaspoons pure vanilla extract
    • 2 large eggs
    • 1 cup semisweet chocolate chips
    • 1 cup white chocolate chips

    Prep:

    1. PREHEAT oven to 350F.
    2. LINE cookie sheet with Reynolds® Parchment Paper.
    3. COMBINE flour, salt and baking soda together in medium bowl; set aside.
    4. BEAT butter with both sugars on medium speed with an electric mixer until light and fluffy. Reduce speed to low; add the vanilla, and eggs.
    5. ADD flour mixture; blend with mixer until combined. Stir in both chocolate chips.
    6. DROP heaping tablespoon-size balls of dough about 2 inches apart on lined baking sheet.

    Cook:

    1. BAKE cookies for 8 to 10 minutes.
    2. REMOVE from oven, and while using oven mitts, carefully grasp edges of parchment paper and slide off cookie sheet directly onto cooling rack.
    3. COOL completely and serve.

    REYNOLDS KITCHENS TIP: The world’s favorite cookie just doubled up! Line your cookie sheets with parchment paper to prevent these tasty cookies from sticking and breaking apart. To kick it up a little, substitute white chocolate chips with any chocolate you want!

  • Double Chocolate Chip Oatmeal Cookies

    5

    Prep Time: 15 minutes

    Cook Time: 12 minutes

    Makes: 48 cookies

    These chewy chocolate chip oatmeal cookies are a delicious twist on a standard, family favorite. Plus, using parchment paper prevents cookies from sticking and breaking apart. Your cookie jar won’t be full for long!

    Ingredients:

    • 1 3/4 cups all-purpose flour
    • 2 1/2 cups quick-cooking rolled oats, ground in food processor
    • 1/2 teaspoon baking soda
    • 2 sticks unsalted butter, softened
    • 1 cup sugar
    • 1/2 cup brown sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 cup semisweet chocolate chips
    • 1 cup white chocolate chips (can substitute dark or milk chocolate chips)

    Prep:

    1. LINE cookie sheets with Reynolds® Parchment Paper; set aside.
    2. PREHEAT oven to 350°F.
    3. COMBINE flour, ground oats, and baking soda in a medium bowl. Set aside.
    4. BEAT butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon. 
    5. DROP dough by rounded tablespoons, 2 inches apart, onto parchment paper lined cookie sheets. (About 15 cookies per baking sheet.)

    Cook:

    1. BAKE in center of oven for 10 to 12 minutes or until the edges are set.
    2. PLACE cookie sheet on cooling rack for two minutes to cool.
    3. SLIDE the parchment sheets with baked cookies onto wire racks and cool completely.

    REYNOLDS KITCHENS TIP: These cookies are sure to disappear from the cookie jar in no time. Let your family and friends savor each bite by baking them on parchment paper! When you do, your cookies will bake more evenly and slide right off the paper instead of sticking to the pan or breaking apart. And when you use parchment paper, you won’t have a greasy pan to soak and wash later -- so sit back and enjoy one of these cookies before they all disappear!

  • Double Chocolate Sandwich Cookies

    6

    Prep: 20 minutes

    Chill: 1 hour

    Bake: 8 to 10 minutes at 350°F

    Sandwich sweet, creamy chocolate hazelnut spread between two soft, fresh baked chocolate cookies for a tasty treat.

    Ingredients:

    • 1 1/3 cups all-purpose flour
    • 1/4 cup unsweetened cocoa powder
    • 1/4 teaspoon salt
    • 3/4 cup butter, softened
    • 1/2 cup powdered sugar
    • 1 teaspoon hazelnut extract or vanilla*
    • 1 egg
    • 1/2 cup mini semisweet chocolate chips
    • 1/2 to 3/4 cup chocolate-hazelnut spread, almond butter, or peanut butter

    Instructions:

    PREP:

    1. LINE two cookie sheets with Reynolds® Parchment Paper; set aside.
    2. STIR together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips.
    3. COVER and chill about 1 hour or until dough is easy to handle.
    4. PREHEAT oven to 350°F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside.

    COOK:

    1. BAKE 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.
    2. SPREAD a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.

    *If using almond or peanut butter, substitute vanilla for the hazelnut extract

    To store: Layer cookies between sheets of parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.

    REYNOLDS KITCHENS TIP: Double up the fun with these double chocolate sandwich cookies. You can customize your filling for each person in the family. And be sure to line your cookie sheets with parchment paper so your cookies will bake evenly and won’t break apart!

    Yield: 18 sandwich cookies

    Nutrition Facts (per cookie): 202 cal., 12 g total fat (7 g sat. fat), 31 mg chol., 108 mg sodium, 20 g carb., 1 g fiber, 12 g sugar, 3 g pro.

    Daily Values: 5% vit. A, 0% vit. C, 2% calcium, 5% iron

  • Giant Ginger Snap Cookies

    7

    Prep: 25 minutes

    Chill: 1 to 2 hours

    Bake: 15 to 18 minutes at 350°F

    These oversize cookies are perfect for sharing with ginger cookie-loving friends.

    Ingredients:

    • 3/4 cup butter, softened
    • 1/2 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 2 teaspoons ground ginger
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cloves
    • 1/3 cup mild-flavored molasses
    • 1 egg
    • 2 cups all-purpose flour
    • 1/4 cup coarse sugar or 2 tablespoons granulated sugar

    Instructions:

    PREP:

    1. LINE two cookie sheets with Reynolds® Parchment Paper; set aside.  
    2. BEAT butter using an electric mixer on medium to high speed for 30 seconds in a large bowl. Add 1/2 cup granulated sugar, brown sugar, ginger, cinnamon, baking soda, salt, and cloves. Beat until combined, scraping bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
    3. COVER and chill for 1 to 2 hours or until dough is easy to handle.
    4. PREHEAT oven to 350°F. Place coarse sugar in a small bowl. For each cookie, shape 1/4 cup dough into a 2-inch ball and roll ball in sugar, if desired. Place balls 3 inches apart on prepared cookie sheets.

    COOK:

    1. BAKE one sheet at a time for 15 to 18 minutes or until tops are crackled and edges are firm. Cool 2 minutes on the cookie sheets. Transfer the cookies on the parchment paper to a wire rack; cool completely.

    REYNOLDS KITCHENS TIP: Oversized desserts are always a hit at any party! Bake these ginger snap cookies on parchment paper for chewy-in-the-middle tastiness. When storing, layer parchment paper in between the cooled cookies in an airtight container so they don’t stick together.

    Number of Servings: 12

    Nutrition Facts (per serving): 279 cal., 12 g total fat (7 g sat. fat), 46 mg chol., 267 mg sodium, 41 g carb., 1 g fiber, 24 g sugar, 3 g pro.

    Daily Values: 8% vit. A, 0% vit. C, 4% calcium, 9% iron

  • Orange & Lemon Butter Cookies

    8

    Prep: 20 minutes

    Bake: 8 to 10 minutes at 350°F

    Update classic butter cookies with bright citrus flavor and a sweet orange glaze.

    Ingredients:

    • 1/2 cup butter, softened
    • 3/4 cup granulated sugar
    • 1 egg
    • 2 tablespoons finely shredded orange peel
    • 1 tablespoon finely shredded lemon peel
    • 1 teaspoon vanilla
    • 2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/3 cup milk
    • Citrus Glaze (below)

    Instructions:

    PREP:

    1. PREHEAT oven to 350°F. Line two cookie sheets with Reynolds® Parchment Paper; set aside.  
    2. BEAT the butter and sugar in a large bowl using an electric mixer about 2 minutes or until light and fluffy. Add the egg, orange peel, lemon peel, and vanilla and beat until well blended.
    3. COMBINE the flour, baking powder, and salt in a medium bowl. Add half of flour mixture to the butter mixture, beating until just combined. Add the milk. Beat about 10 seconds. Beat in the remaining flour mixture until just combined.
    4. DROP tablespoon-size mounds of dough on prepared cookie sheets.

    COOK:

    1. BAKE 8 to 10 minutes or until set and the bottoms are browned. Transfer the cookies on the parchment paper to a wire rack; cool completely.
    2. DRIZZLE with Citrus Glaze to serve.

    Citrus Glaze

    In a small bowl combine 2 tablespoons melted butter and 1 tablespoon orange juice. Add 3/4 cup powdered sugar; beat until smooth. If necessary, add more orange juice, 1/2 teaspoon at a time, to make drizzling consistency. Drizzle over cookies.

    REYNOLDS KITCHENS TIP: For your next party, try these delicious citrus flavored butter cookies. Make sure to leave your cookies on the parchment paper while you drizzle the glaze so there’s barely any mess to clean up after!

    Number of Servings: 42

    Nutrition Facts (per serving): 72 cal., 3 g total fat (2 g sat. fat), 12 mg chol., 47 mg sodium, 11 g carb., 0 g fiber, 6 g sugar, 1 g pro.

    Daily Values: 2% vit. A, 1% vit. C, 1% calcium, 2% iron

  • Salted Caramel Chocolate Chip Cookies

    9

    Prep Time: 20 minutes

    Cook Time: 11 minutes

    Makes: 33 cookies

    Chocolate chip cookies are a classic, crowd pleasing treat. These Salted Caramel Chocolate Chip Cookies are a delightful twist on this favorite, incorporating sweet caramel-filled chocolate candies, dark chocolate chips and a drizzle of melted chocolate. The finishing sprinkle of sea salt creates a fabulous sweet and salty combination that will please the entire family. Baking these cookies on parchment paper ensures even baking and speedy clean up.

    Ingredients:

    • 2 1/2 cups unbleached, all-purpose flour
    • 1 teaspoon kosher salt
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 2 sticks (1 cup) unsalted butter, softened
    • 1 cup light brown sugar, packed
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup dark chocolate chips
    • 1 cup mini caramel filled chocolate candies (such as Rolos)
    • 1 cup dark chocolate chips, melted
    • 1 teaspoon sea salt

    Prep:

    1. LINE a baking sheet with Reynolds® Parchment Paper.

    2. HEAT oven to 350 degrees.

    3. WHISK together flour, kosher salt, baking powder, and baking soda in a large bowl; set aside.

    4. MIX butter, light brown sugar, and granulated sugar together in the bowl of an electric mixer until light and fluffy; about 3 minutes.

    5. BEAT in eggs, one at a time, mixing well between each egg. Add vanilla and beat until incorporated.

    6. ADD reserved flour mixture to the butter mixture slowly, mixing gently until ingredients are just incorporated.

    7. FOLD in caramel filled chocolate candies and chocolate chips, gently, until mixed throughout the dough.

    8. ROLL 2 tablespoons dough, into a ball, covering candies with dough.

    9. PLACE balls on parchment lined baking sheets.

    Cook:

    1. BAKE cookies for 10 to 12 minutes.

    2. COOL cookies for 5 minutes on baking sheets and then transfer parchment paper with cookies onto wire racks to cool completely.

    3. DRIZZLE cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate is set.

    Reynolds Kitchen Tip: Use parchment paper to help prevent baked on mess from the chocolate and caramel. Plus, create evenly baked cookies every time. Keep the cookies on top of the parchment paper while drizzling the melted chocolate to keep drips contained.

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