It’s the most wonderful time of the year, (Did you sing that too?), Yes it’s almost Christmas! Time to start baking cookies to give to family, friends and don’t forget about Santa! The Quiet Nonsense team has gathered all of our favourite cookie recipes for you lovely readers. If you try some of these recipes take a picture and post it on Instagram! Don’t forget to tag us in it so we can add it to our story! @thequietnonsense.
Our first recipe has been sent to me by Savannah, a former team member of The Quiet Nonsense.
Reese’s peanut butter cup cookies
- ½ c butter
- 1 c packed brown sugar
- ¾ c creamy peanut butter
- 1 egg
- ½ tsp vanilla
- 1 ¼ c flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Granulated sugar, to roll dough balls in & top flattened cookies with
- 12 – 18 Reese’s Peanut Butter Cups
- Heat oven to 350 degrees.
- In larger bowl, beat butter, brown sugar, & peanut butter until well-blended.
- Add in egg and vanilla. Mix well.
- In another bowl, stir together flour, baking powder, baking soda, & salt.
- Slowly add dry ingredients to wet mixture; beat until well-combined.
- Roll dough into 1 ¼ inch balls and then coat in granulated sugar. Place on ungreased baking sheet.
- Using the tines of a fork, flatten each ball in opposite directions to create a criss-cross pattern on top of cookie. Sprinkle remaining granulated sugar over cookies to ensure a good coating.
- Bake 9 – 10 minutes until light brown and cookie is set. DO NOT TURN OFF YOUR OVEN.
- Cool for 15 minutes on baking sheet, or until cookies are completely solid. Then remove half of the cookies and turn the remaining cookies onto their tops on the baking sheet.
- Place a Reese’s Peanut Butter Cup on each overturned cookie and return to oven for 1-2 minutes, just until peanut butter cup is softened.
- Put one of the remaining cookies on top of each melted peanut butter cup to create your sandwich. Allow to set for an hour. Enjoy!
Our next few recipes have been sent to me by Mica, CEO of The Quiet Nonsense.
Santa’s Chocolate Chip Cookies:
original recipe credit: https://www.verybestbaking.com/toll-house?gclsrc=aw.ds&#sm.001mudb4cm59dac100a1nlrvcgbh5?gclid=CjwKCAjw6-_eBRBXEiwA-5zHafs6SBcaxmut4vmZpEvWhOfnHvxjwVbYSbmpjenavOKNAXKLpCFK_hoChx8QAvD_BwE&gclsrc=aw.ds
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) Nestle’ Toll House Semi-Sweet Chocolate Morsels
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
The Perfect Sugar Cookies for Decorating:
This recipe has been used by me for many years and I’ve customized it to my own liking, but the original recipe is here: http://www.inkatrinaskitchen.com/best-sugar-cookie-recipe-ever/
- 1 cup salted butter
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 teaspoons baking powder
- 3 cups all purpose flour
- 1/4 cup granulated white sugar (for rolling)
- Preheat oven to 350 degrees F.
- In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes.
- Beat in extract and egg.
- In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff and crumbly, but don’t worry! Use your hands to pack it together into little balls or roll it out on the counter with the help of some flour.
- Roll the cookie dough into 2-inch circles and roll them in the extra granulated sugar.
- Place the balls of cookie dough onto a cookie sheet and bake for 6-8 minutes. I usually know they’re done when I can CAREFULLY touch the outside edge of one of the cookies and it feels fairly firm (not mushy like dough).
- If you want to decorate the cookies, let them cool for at least an hour beforehand.
This is my personal recipe
- 2 sticks of salted butter
- 3 1/2 cups of powdered sugar
- 2 teaspoons of vanilla extract
- 1/4 cup liquid of your choice (water, almond milk, whole milk, half and half)
- Food coloring of your choice
- Add the butter and 1 cup of powdered sugar to your mixer. Mix this until the powdered sugar is blended into the butter and then add another cup. Follow this step until all 3 1/2 cups of powdered sugar have been mixed in.
- Add the vanilla and mix.
- At this point your frosting probably doesn’t look like frosting, so add the liquid little by little, watching to see the frosting take form. I always start out adding only a little liquid because you can alway add more, but if you add too much it will ruin your frosting! You can tell your frosting is the right consistency when it looks like frosting and it feels like frosting. I usually dip a clean finger in the frosting to test the consistency.
- If you want to get really festive you can add food coloring!
Meltaway cookies with peppermint essential oil
This recipe was sent in by Anne, the assistant to The Quiet Nonsense CEO, Mica.
- 2 Cups All-purpose Flour
- 2/3 Cup Cornstarch
- 3/4 Cup Powdered Sugar
- 1 1/2 Cups Butter (3 sticks, softened)
- 1/2 tsp Real Salt
- 8-20 Drops of Peppermint Essential Oil (see notes)
- 2 1/4 Cups Powdered Sugar
- 3 Tbsp Butter (softened)
- 2 Tbsp Half and Half
- 4-20 Drops Peppermint Essential Oil (see notes)
- In a mixing bowl, whisk together flour, cornstarch and salt. Set aside.
- Cream together butter and powdered sugar until combined.
- Put how many drops of essential oils you want in to a 1/2 tsp measuring spoon, then fill the rest up with water. Add it to the butter mixture.
- Slowly add in the flour mixture and mix just until combined. If it doesn’t combine, add a tiny bit of water until it does.
- Put a lid or plastic wrap on the bowl and put in the fridge for about an hour, until nearly firm.
- During the last 10 minutes of chilling, preheat the oven to 350 degrees F.
- Remove from the fridge and scoop dough out 1 even Tablespoon at a time. (I used a cookie scoop, but you could use a measuring spoon. When testing, I didn’t do this the first time and my cookies got bigger every time I made them.)
- Shape in to a ball and put on a greased (or Silpat-lined) baking sheet. Space cookies about 2 inches apart. (They don’t spread much). Press down with the back of a measuring cup with some wax paper between the cookie and the cup so it doesn’t stick. One quick press is enough.
- Keep dough that won’t be baking chilled.
- Bake in a preheated oven until cookies are set and bottoms are lightly golden brown. To check the doneness, take the pan out of the oven and gently pick one cookie up and see if it’s a slightly golden brown. If it is, it’s done. They can overcook very easily, so check every minute starting at 9 minutes.
- Take out of the oven and transfer to a wire rack.
- Cream together butter, half and half, essential oil and powdered sugar until light and fluffy.
- If frosting is too thick, add a little half half. Too thin, add a little powdered sugar.
- Frost each cookie (I just used a plastic spoon to put the frosting on the cookie and then the back of the spoon to spread it around).
- Store cookies in an airtight container at room temperature.
Notes: For peppermint essential oil, 8 drops in the cookies and 4 drops in the frosting is plenty for most people.
This recipe was sent in by Briggy
- 3 ⅔ cups flour
- 2 tsp baking powder
- 2 tsp vanilla extract
- ½ cup juice from can of unsalted pinto or garbanzo beans
- 1 cup coconut oil(solid, room temp)
- 1 cup of raw sugar
- 1 tsp salt
- Preheat oven to 350 degrees Fahrenheit. In a large bowl sift sugar. Then cream sugar and coconut oil together. Add vanilla and the bean juice and mix. In a medium bowl soft flour baking powder and salt.
- Blend flour mixture to wet mixture in ½ cup portions at a time. Mix using a silicone spatula. Once all the flour is mixed in, knead with your hands to ensure there are no lumps of coconut oil or flour.
- Get your favorite cookie cutters out and prepare a cutting board, rolling pin, and your hands with a dusting of flour. Take about 1/4 of the dough and begin to roll it out on the cutting board until it is about ¼-½ inch thick. Then cut the cookies and place them in a prepared baking sheet. They will not spread, so you can place them about ½ inch apart. Bake for 10 minutes.
- Do not wait for them to brown because they will be too crumbly when they are cooling.
- Once the are completely cool, you can decorate them. I used cookie icing from the store, powdered sugar, sanding sugar, and green candy shreds to adorn mine, so feel free to use whatever you have on hand. A toothpick also came in handy while trying to make intricate designs.
- Another fun addition is to add chocolate chips to the dough. I let those cookies in the oven for about 10 more minutes so they could get a little crispy. Happy indulging! – Briggy
Don’t these Christmas cookies sound divine?! I know what I’m going to be baking at Christmas! If you use any of these recipes don’t forget to post it and tag us!
Happy cookie feasting!