With Christmas less than one week away, it's crunch-time for holiday baking.
Jamila Robinson, editor-in-chief of Bon Appétit, joined "Good Morning America" on Saturday to share six cookie recipes, each inspired by the hometowns of the magazine's editors.
From hot chocolate cookies to cheddar caramel slices, scroll below to try making these delicious recipes at home in your own kitchen.
By Joe Sevier of Tennessee
Yield: About 18 cookies
Ingredients
1 cup (125 grams) all-purpose flour
1/2 cup (43 grams) Dutch-process cocoa powder
1/4 cup (32 grams) cornstarch
2 tablespoons nonfat dry milk powder
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup (packed; 200 grams) dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt
2 large eggs
2 teaspoons vanilla extract
4 ounces high-quality milk chocolate (35% to 45% cacao), coarsely chopped
3 tablespoons (or more) marshmallow creme
Directions
Place racks in upper and lower thirds of oven; preheat to 350 F. Sift flour, cocoa powder, cornstarch, milk powder, baking powder, cinnamon and baking soda into a medium bowl.
Using an electric mixer on medium-high speed, beat brown sugar, butter, and salt in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until combined before adding the next; beat in vanilla. Reduce speed to low and add half of dry ingredients; beat just until combined. Add remaining dry ingredients and beat until no streaks remain. Add chocolate; gently fold in with a rubber spatula just until evenly distributed.
Using a #40 cookie scoop (about 2 tablespoons), portion out 12 cookies (dough will be very sticky), dividing between 2 parchment-lined baking sheets and spacing at least 2 inches apart. Dollop about 1/2 teaspoon marshmallow creme onto each cookie; smooth and swirl into and over dough as desired.
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until spread out and slightly puffed, 10-12 minutes. Remove from oven.
For perfectly round cookies, working quickly one at a time, place an inverted glass or a round cutter with a diameter slightly larger than cookies over or around and scoot in a circular motion to smooth edges. Let cookies cool on baking sheets. Using a spatula, transfer to a wire rack. Repeat baking process with remaining dough and marshmallow creme to make about 6 more cookies.
Do ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.
Baker's note: Don't just dollop the marshmallow creme; swirl it. A dollop will sit on top of the cookie without moving, while swirling it will pull a bit of the batter into the creme, creating the streaks that make it look like a marshmallow melting into a mug of hot chocolate.
By Jesse Szewczyk of Chicago
Yield: About 18 bars
Ingredients
Nonstick vegetable oil spray (for pan)
8 ounces extra-sharp orange cheddar, coarsely grated
1 3/4 cups (219 grams) all-purpose flour
1/2 teaspoon baking powder
1/3 cup, plus 3/4 cup (217 grams) granulated sugar
2 3/4 teaspoons Diamond Crystal or 1 3/4 teaspoons Morton kosher salt, divided
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch-thick pieces, divided
1/2 cup sweetened condensed milk
1 cup caramel popcorn
Directions
Place racks in upper third and middle of oven and preheat to 350 F. Lightly coat an 8-by-8-inch baking pan, preferably metal, with nonstick spray. Line with 2 sheets of overlapping parchment paper, leaving a generous overhang on all sides. Lightly coat parchment with nonstick spray.
Process cheddar, flour, baking powder, 1/3 cup (67 grams) granulated sugar, and 2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt in a food processor until cheese has almost disappeared into mixture and no large pieces remain. Add 1/2 cup butter and process until combined and mixture holds together when squeezed in your hand. (Dough will look dry and crumbly at first but will eventually come together.)
Add about two thirds of dough to prepared pan; press into an even layer across bottom with your hands. Crumble remaining dough over a parchment-lined baking sheet into dime-size pieces. Bake streusel on top rack and shortbread base on middle rack until streusel is golden brown and crunchy, 17-22 minutes, and shortbread is golden brown and firm, 32-38 minutes. Let both cool.
Meanwhile, heat remaining 3/4 cup (150 grams) granulated sugar and 1/4 cup water in a medium saucepan over medium, swirling pan if needed (do not stir), until sugar is dissolved and syrup is boiling, 5-7 minutes. If sugar crystals start to form on sides of pan, brush with a wet pastry brush to dissolve. Continue to cook caramel, swirling occasionally, until deep mahogany and wisps of smoke rise from the surface, 10-14 minutes more. (Watch it closely; it can go from perfectly caramelized to burnt quickly. It's better to skew slightly over-caramelized than under.)
Remove caramel from heat and immediately add remaining 1/4 cup butter (be careful as it will foam vigorously). Using a heatproof rubber spatula, preferably with a long handle, stir vigorously until butter is melted (it may look curdled at this point). Add condensed milk and remaining 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt; stir until smooth. Pour evenly over cooled shortbread; spread with an offset spatula if needed. Immediately crumble streusel over, breaking up larger pieces (you want them chickpea-size). Scatter popcorn on top, then gently press both into caramel (be careful; it will still be hot). Chill at least 1 hour.
Run an offset spatula around edges of shortbread, then lift out of pan with parchment and transfer to a cutting board. Cut into thirds; cut each third into 6 rectangles to make 18 total. (For clean edges, score bars with a thin, sharp knife, cutting through topping and caramel, then use a serrated knife to saw gently through shortbread.)
Do ahead: Shortbread can be made 2 days ahead. Cover and keep chilled.
Baker's note: Bake your streusel and shortbread base past the point of the usual golden brown. They should be deep in color, almost burnt orange. The long baking time intensifies the cheese flavor, giving the streusel and shortbread a frico-like flavor reminiscent of a Cheez-It Extra Toasty cracker or the crispy skirt that forms on a grilled cheese.
By Shilpa Uskokovic of Chennai, India
Yield: About 16 cookies
Cookie ingredients
1/2 cup (1 stick) unsalted butter
1 tablespoon black tea leaves (from about 3 bags)
1 large egg
3/4 cup (150 grams) granulated sugar
1 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt
1 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 1/2 cups (187 grams) all-purpose flour
Filling and assembly ingredients
3/4 cup (83 grams) powdered sugar, sifted
6 tablespoons unsalted butter, room temperature
1 teaspoon (packed) finely grated peeled ginger
1/2 teaspoon Diamond Crystal or 1/4 teaspoon Morton kosher salt
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla bean paste or vanilla extract
Cookie directions
Place a rack in middle of oven; preheat to 375 F. Melt butter in a small skillet over medium-low heat (don't let it boil). Stir in tea leaves, then pour into a medium bowl, scraping pan to get all the bits of tea. Let butter mixture sit until barely warm, about 10 minutes.
Add egg, granulated sugar, salt, and vanilla to butter mixture and mix vigorously with a rubber spatula until smooth. Add baking powder, baking soda, and cinnamon, and mix again to combine. Add flour and mix until no dry streaks remain, making sure to scrape sides and bottom of bowl.
Divide dough into 32 portions (2 teaspoons or 14 grams each; easiest way to do this is to divide dough into quarters, then divide each quarter into 8 pieces). Roll each portion into a ball. Divide balls between 2 parchment-lined baking sheets, spacing evenly apart.
Working with 1 baking sheet at a time, bake cookies until puffed and dry to the touch, 6-8 minutes. Let cool on baking sheets.
Do ahead: Cookies can be baked 5 days ahead. Store airtight at room temperature.
Filling and assembly directions
Using an electric mixer, starting on low speed and moving to medium, beat powdered sugar, butter, ginger, salt, cardamom, and vanilla in a medium bowl until smooth and fluffy, about 3 minutes (or, you can use a whisk).
Transfer filling to a pastry bag fitted with a medium round tip. Turn half of the cookies over and pipe kisses of filling onto flat sides, dividing evenly (alternatively, you can dollop a heaping 1 teaspoon of filling onto each one). Place remaining cookies, right side up, on top, gently pressing until filling spreads almost to edges of cookies. Chill creme pies 10 minutes to allow filling to firm slightly before serving.
Baker's note: It's best to use finely ground tea from a tea bag here because of how seamlessly it dissolves into the dough. But fancier whole-leaf tea is fine to use as long as you crush it with a mortar and pestle before adding it to the melting butter. This will save you from having strips of tea leaves in your finished cookie.
By Kendra Vaculin of Northern California
Yield: About 18 cookies
Ingredients
1/2 teaspoon baking powder
1 3/4 cups (219 grams) all-purpose flour, plus more for surface
1/2 teaspoon Diamond Crystal or 1/4 teaspoon Morton kosher salt, plus more
2/3 cup plus 1/4 cup (183 grams) granulated sugar
1 medium orange
10 tablespoons unsalted butter, room temperature
1 large egg, separated
1 1/2 teaspoons vanilla extract
1 1/4 cups fresh or frozen cranberries
1 cup red wine
Sanding sugar (for coating)
Directions
Whisk baking powder, 1 3/4 cups (219 grams) flour, and 1/2 teaspoon Diamond Crystal or 1/4 teaspoon Morton kosher salt in a small bowl; set aside.
Place 2/3 cup (133 grams) granulated sugar in a large bowl. Finely grate zest from orange into bowl and massage into sugar with your fingers until mixture starts to clump and is fragrant; set orange aside. Add butter and, using an electric mixer on medium speed, beat until smooth and creamy, about 1 minute. Add egg yolk and vanilla, and beat to combine, about 30 seconds. Add reserved dry ingredients and mix on low speed just until a crumbly dough forms.
Place a large sheet of plastic wrap on a surface. Turn out dough onto plastic and pat into a rectangle, pressing down to make as thin as possible and making sides even (this will make dough easier to roll out later). Wrap dough up to enclose and chill 30 minutes.
Meanwhile, halve and juice reserved orange (you should have about 1/4 cup); pour into a medium saucepan. Add cranberries, wine, remaining 1/4 cup (50 grams) granulated sugar, and a big pinch of salt. Set over medium-high heat; cook, stirring and scraping down sides often and smashing cranberries with a heatproof rubber spatula, until mixture thickens enough to hold a line when spatula is dragged through it and no whole berries remain, 11-13 minutes; let jam cool (it will continue to thicken as it cools).
Unwrap dough; reserve plastic wrap. Place dough on a lightly floured sheet of parchment paper on a surface and dust lightly with flour. Let sit 5 minutes, then, with a short side facing you, roll out to a 14-by-10-inch rectangle. Trim sides to straighten; discard scraps.
Spread a thin layer of jam over dough, going all the way to the edges on 3 sides and leaving a 1-inch border on top short side. Starting on the short side nearest you and using parchment paper to help it keep its shape as you go, roll up dough to form a log. Wrap in parchment, then reserved plastic, and twist ends to tighten and seal (this will preserve the log's shape). Freeze 1 hour.
Place racks in upper and lower thirds of oven; preheat to 375 F. Whisk egg white in a small bowl. Spread out some sanding sugar on a large sheet of parchment paper. Unwrap dough and lightly brush egg white all over outside of log; roll in sanding sugar to coat. Slice into rounds about 3/8 inch thick. Place on 2 baking sheets lined with silicone baking mats or parchment paper, spacing 2 inches apart.
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown, 18-20 minutes. Let cool on baking sheets 5 minutes, then carefully transfer to a wire rack with a spatula (if using parchment, jam may stick in spots); let cool completely.
Do ahead: Jam can be made 3 days ahead; transfer to an airtight container and chill. Dough can be made 1 week ahead; keep frozen. Thaw overnight in refrigerator before using.
Baker's note: This recipe is all about temperatures. The dough is easiest to roll when it's room temperature (malleable but not overly soft), and the cookies are easiest to slice after the dough log has chilled 1 hour in the freezer (it will be very firm but not frozen solid). The results are clean swirls and crisp slices that won't spread too much when baked.
By Hana Asbrink of New York
Yield: About 16 cookies
Cookie ingredients
1 cup (125 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon Diamond Crystal or 1/4 teaspoon Morton kosher salt
1/2 cup (100 grams) granulated sugar
6 tablespoons unsalted butter, room temperature
1 large egg yolk
1/3 cup sour cream
1/4 teaspoon peppermint extract
Glaze and assembly ingredients
2 full-size candy canes
3 cups (330 grams) powdered sugar
1/4 teaspoon peppermint extract
3 tablespoons (or more) light corn syrup, divided
1/4 cup Dutch-process cocoa powder (such as Guittard Cocoa Rouge)
Cookie directions
Place a rack in middle of oven; preheat to 350 F. Whisk flour, baking powder, and salt in a small bowl to combine. Using an electric mixer on medium-high speed, beat granulated sugar and butter in a large bowl until light and fluffy, about 2 minutes. Add egg yolk; beat to combine. Add sour cream and peppermint extract; beat again to combine. Add dry ingredients, reduce mixer speed to low, and beat until well combined. Using a rubber spatula, mix until no dry streaks of flour remain.
Using a #40 cookie scoop (about 2 tablespoons), portion out dough, dividing between 2 baking sheets lined with silicone baking mats (for the smoothest bottoms) or parchment paper, spacing about 2 inches apart (up to 8 per baking sheet). Working with 1 baking sheet at a time, bake cookies until puffed, matte on top, and golden underneath, 14-16 minutes (check after 12 minutes if using parchment). Let cool on baking sheets 5 minutes. Carefully transfer to a wire rack; let cool completely.
Do ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.
Glaze and assembly directions
Place candy canes in a resealable plastic bag. Seal and lightly crush candy into small pieces with a rolling pin or skillet (try not to overdo it or you'll end up with powder). Set aside.
Stir powdered sugar, peppermint extract, 2 tablespoon corn syrup, and 2 tablespoons water in a small bowl until smooth (glaze should be very thick but fluid; add more water 1 teaspoon at a time up to 1 tablespoon to loosen, or drizzle in more corn syrup as needed to thicken). Pour half of glaze into another small bowl. Add cocoa powder, remaining 1 tablespoon corn syrup, and 1 tablespoon water; stir, adding more water 1 teaspoon at a time if needed, until cocoa powder is dissolved and glaze is smooth and thick.
Turn cookies over. Using a small offset spatula, spread one half of each cookie with about 1/2 teaspoon white glaze. Repeat with chocolate glaze on empty half of each cookie.
Immediately, lightly sprinkle one side of each cookie with reserved crushed candy canes (alternate between white and chocolate glaze if desired). Let cookies sit at room temperature until glaze is no longer wet to the touch, 30-45 minutes.
Do ahead: Cookies can be made 12 hours ahead. Store airtight at room temperature.
Baker's note: For the smoothest, shiniest application, a thick glaze works best -- loose enough to spread, but stiff enough to "stand" on its own. Add more water or corn syrup at the end if needed to get to the right consistency. Glazing the white sides first gives them enough time to set before starting on the chocolate.
By Kelsey Jane Youngman of Santa Monica
Yield: About 14 cookies
Cookie ingredients
9 graham cracker sheets (about 5 ounces; 1 sleeve)
3/4 cup plus 1 tablespoon (101 grams) all-purpose flour
1 1/4 teaspoons Diamond Crystal or 3/4 teaspoon Morton kosher salt
1/2 cup (packed; 100 grams) light brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla extract
1/4 cup (50 grams) granulated sugar
Filling and assembly ingredients
1 large egg yolk
1/3 cup sweetened condensed milk
4 teaspoons finely grated lime zest, plus more for serving
2 tablespoons, plus 1 1/2 teaspoons fresh lime juice
Cookie directions
Place racks in upper and lower thirds of oven and preheat to 350 F. Pulse graham crackers in a food processor until sandy crumbs form. Add flour and salt; pulse to combine. Transfer to a small bowl.
Pulse brown sugar and butter in processor until creamy. Add egg and vanilla and pulse just to combine. Add graham cracker mixture and process until dough comes together and forms a ball, about 45 seconds.
Place granulated sugar in a clean small bowl. Using a #40 cookie scoop (about 2 tablespoon), portion out dough; roll into smooth balls (dough will be sticky). Working one at a time, toss balls in granulated sugar to coat generously. Divide between 2 parchment-lined baking sheets, spacing at least 2 inches apart (about 7 per sheet). Working one at a time, dip the bottom of a shot glass or 1/8-cup measuring cup into remaining granulated sugar, then press down in center of balls to create a divot that can hold 2 teaspoons filling, about 1/4 inch deep (for the first cookie, press glass into it a little before dipping into sugar; it will easily adhere to glass from thereafter). Chill cookies in freezer 15 minutes.
Filling and assembly directions
While cookies are chilling, whisk egg yolk and condensed milk in a small bowl to combine. Add lime juice and 4 teaspoons lime zest; whisk until slightly thickened.
Remove cookies from freezer and spoon about 2 teaspoon filling into each divot (don't overfill). Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until filling is set and cookies are firm and golden brown around the edges, 12-14 minutes. Let cookies cool on baking sheets 5 minutes. Transfer to a wire rack and let cool completely.
Just before serving, finely grate a little lime zest over each cookie.
Do ahead: Cookies (without lime zest) can be baked 1 day ahead. Store airtight in a single layer at room temperature.
Baker's note: Chilling the shaped cookies in the freezer before filling is a crucial step as it keeps the butter-rich dough from spreading too much when baking. Plus, it gives you just the right amount of time to whisk up the filling so it's perfectly thickened, making it easy to portion. Because of its concentrated, toasty flavor, Heilala x Bon Appétit Double Fold Vanilla is our favorite to bake with.
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