Cookies! New Recipes for Santa’s Favorite Treat - TulsaKids Magazine (2024)

November 27, 2023

We can’t escape sweets during the holiday season – and who would want to! This season, with Christmas celebrations and Hanukkah dinners, holiday get togethers and school parties, there’s cake, pie, candy or cookies at every turn.

Kids love getting in on the fun, helping in the kitchen in big or small ways depending on their age.

The hands-down favorite dessert of the season is cookies. They’re a favorite of everyone from toddlers to teens – and even Saint Nick!

Maybe you have favorite family recipes that you make every year. Continue that tradition – it’s such a wonderful practice for kids to see the continuity of the generations and love in the form of flour and sugar, raisins and chocolate chips. But it’s also fun to create our own traditions. If you want to try something new, choose one or two of these cookies this year.

These cookies are slightly gooey inside. Be sure not to overbake. The edges should be slightly crisp and the centers slightly underdone.

Chocolate Fudge Cookies

Makes 2 dozen

• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup melted butter
• 3 tablespoons vegetable oil
• 1 egg
• 2 teaspoons pure vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. In a large bowl, mix the cocoa powder, sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
3. Add the flour, baking powder and salt. Mix until a dough forms. Fold in the chocolate chips.
4. Use a tablespoon measure or a cookie scoop to place dough onto parchment-lined baking sheets. Press with your palm to slightly flatten each cookie.
5. Bake 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.) Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks.

The options of sugar cookie recipes are endless. This one is a little different but delicious.

Brown Sugar Holiday Cookies

Makes 3-4 dozen cookies, depending on the size

• 2 cups (4 sticks) unsalted butter, room temperature
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 6 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

1. In a large bowl with electric mixer on medium speed, cream butter and sugar until light and fluffy. Add eggs and vanilla, beating until combined.
2. In a separate bowl, combine flour, baking powder and salt. Reduce mixer speed to low. Beat in flour just until combined. Shape dough into two disks; wrap and refrigerate at least 2 hours or overnight.
3. Preheat oven to 350 degrees. Line baking sheets with parchment. Remove one dough disk from refrigerator. Cut disk in half. On a lightly floured surface, roll dough ¼-inch thick. Cut dough with cookie cutters.
4. Place cookies about 1-inch apart on cookie sheets. Bake 10 to 12 minutes (depending on size of cookies) until pale golden-brown. Transfer to rack to cool.
5. Once completely cooled, decorate with frosting and sprinkles.

It doesn’t get easier than these little treats. If peanut butter is allowed at your kid’s school, this is a good one to bring. Kids can make them nearly all by themselves.

Sweet and Salty Holiday Treats

• Chocolate chips
• Ritz crackers
• Peanut butter
• Holiday sprinkles or small candies

1. Place a wire rack over a large sheet of wax or parchment paper.
2. Pour at least 1 cup chocolate chips in a glass bowl. Microwave in 45-second increments until melted, stirring after each time.
3. Spread peanut butter between two crackers to make a sandwich. Dip sandwich in melted chocolate (or spread chocolate with a knife) and place on wire rack. While still warm, sprinkle with candy. Store in refrigerator.

These pretty cookies make a nice gift. You can omit the pecans if you like.

Raspberry Swirl Cookies

Makes 6 dozen

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 (12-ounce) jar raspberry jam
• 1 cup sweetened flaked coconut, finely chopped
• ½ cup finely chopped pecans

1. In a large bowl, cream the butter and sugar. Add the eggs and vanilla, mixing well.
2. In a small bowl, combine the flour, baking powder and salt. Add to the creamed mixture a little at a time. Mix well after each addition. Cover and chill for at least 2 hours.
3. Divide the dough in half. On a lightly floured surface, roll each half into a 9-by-13-inch rectangle.
4. In a small bowl, combine the jam, coconut and pecans. Spread over the rectangle with a spatula. Carefully roll up into a jellyroll, starting with the long end. Wrap in plastic wrap. Refrigerate overnight.
5. Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
6. Cut each roll into 1/3-inch slices. Place on cookies sheets, and flatten slightly. Bake 10-12 minutes or until lightly browned. Cool on wire racks.

Natalie Mikles is a mom of three – 12-year-old twin girls and an 11-year-old boy. She writes about food, sharing recipes for busy families and picky eaters. She has been recognized for her food columns as well as features on families and issues affecting local children. She loves pizza and movie nights with her family.