Hosting a cookie baking party will surely become something you look forward to each year. Now, there are two ways to do this and they just depend on how many people you invite as well as the amount of time you have.
The first option would be to have everyone bring a few of their favorite recipes along with the ingredients needed and do the baking together. Be sure to make enough so everyone can take home and enjoy the different cookies that are made.
The other option is to have everyone bring several dozen of their favorite cookie, already made, and then everyone can swap cookies so when each person leaves they have a wonderful assortment of homemade goodness. You can also have sugar and gingerbread cookies premade for you and your guests to decorate while spending time together.
If you feel like taking it up a notch, some friendly competition will do just that! Each person can vote on their favorite cookie (not their own of course) with the winner receiving some fabulous prize of your choosing. Also, have everyone bring copies of their recipe for anyone that wants to take one home.
Now, get the oven going and start baking, oh, and don’t forget the cocktails! The more the merrier, they say (this applies to cookies, friends, and drinks)!
Why not try some of our favorite cookie recipes to get the ball rolling!
Gooey Butter Cookies
Yield: 2 dozen
Ingredients:
1 (8 ounce) package cream cheese
½ cup butter, softened
1 egg
¼ teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
¼ cup confectioners’ sugar
Directions:
Preheat oven to 350 degrees. In medium bowl, mix together cream cheese and butter. Add egg and vanilla and stir. Mix in the cake mix and blend well. Roll dough into 1 inch balls and roll the balls in the confectioners’ sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10-13 minutes. Let cool on wire rack.
Source: allrecipes.com
Fudge Crinkles
Yield: 4 dozen
Ingredients:
1 (18 ¼ ounce) box devil’s food cake mix
½ cup vegetable oil
2 large eggs
Confectioners’ sugar or granulated sugar for rolling
Directions:
Preheat oven to 350 degrees. Stir (by hand) dry cake mix, oil, and eggs in a large bowl until dough forms. Dust hands with confectioners’ sugar and shape dough into 1 inch balls. Roll balls in confectioners’ sugar and place 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes or until center is just set. Remove from pans after a minute or so and place on wire racks to cool.
Source: food.com
Cherry Almond Shortbread Cookies
Yield: 2 dozen
Ingredients:
¾ cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon maraschino cherry juice
2 cups all-purpose flour
16 maraschino cherries (drained and chopped)
4 ounces white chocolate (optional)
Directions:
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap. Chill until firm, at least 4 hours. If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into 1 inch balls. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling, place the dough back into the refrigerator to firm up.
Bake for 10-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for a least 30 minutes before drizzling with white chocolate. Melt the white chocolate in a double boiler or in the microwave, in 20 second increments, stirring each time until melted.
Source: sallysbakingaddiction.com
Caramel Molasses Cookies
Yield: 2 dozen
Ingredients:
Cookies
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 ¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon salt
¾ cup unsalted butter, softened
¾ cup dark brown sugar
1/3 cup dark molasses
1 egg, at room temperature
2 teaspoons vanilla extract
1/3 cup granulated sugar, for rolling
Caramel Sauce
14 Werther’s Original Baking Caramels
1 tablespoon heavy cream, half-and-half, or whole milk
Directions:
Make the cookies: In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy, about 2 full minutes. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well on high, scraping down the sides as needed again.
Slowly add the dry ingredients to the wet on low speed. Do not over mix. Cover dough tightly and chill for 1 hour.
Make the caramel as the dough chills: Add the caramels and cream to a small saucepan over low-medium heat. Constantly stir, allowing the caramels to fully melt. Once melted, turn off the stove and let the caramel sit in the pan until ready to use.
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Pour the granulated sugar into a bowl. Take 2 tablespoons of dough and roll into a ball, then roll into the sugar. Bake for 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You’re trying to obtain a crinkly top. Place back into the oven for 1 more minute. Cookies will be puffy and still appear very soft in the middle. Remove from the oven and allow to cool on the baking sheet for ten minutes. Transfer to wire rack to cool completely before drizzling with caramel sauce.
Source: sallysbakingaddiction.com
Happy baking!
