Cookies are a beloved festive treat, often prepared with family, exchanged with friends and devoured during holiday parties. This year, Egg Farmers of Canada has partnered with Canadian chefs from coast-to-coast to share their cherished holiday cookie recipes. Bake them at home, and create your own truly Canadian cookie exchange! —Vita Daily
Chocolate Candy Cane Cloud Cookies By Chef Craig Flinn
Prep time: 20 minutes
Cook time: 90 minutes
Serves: 12
Get the whole family involved in making Chef Craig Flinn’s Chocolate Candy Cane Cloud Cookies. With a candy cane icing filling, these cookies look like minty clouds when as-sembled and will have you on cloud nine thanks to their delectable taste.
Cookie Base Ingredients
1 1/3 cups (325 mL) semi-sweet chocolate chips
4 tsp (20 mL) butter
¼ cup plus 2 tsp (70 mL) flour
1 tbsp plus 1 tsp (20 mL) baking powder
¾ cup (180 mL) ground almonds
2 eggs
¼ cup (60 mL) sugar
½ tsp (2.5 mL) peppermint extract
½ cup (125 mL) additional sugar (for rolling)
Preheat oven to 350°F (180°C) with your rack in the middle. Using your microwave or a double boiler, melt the chocolate and butter together until smooth and glossy; set aside to cool slightly on the countertop. In a separate bowl, sift together the flour, baking powder, and ground almonds. In a third double boiler, add the eggs and sugar. Using an electric mixer, whip them un-til they are lightened in color and thickened to the ribbon stage; whisk in the pepper-mint extract just at the end. Fold the egg and sugar mixture into the melted chocolate and butter. Fold the dry ingredients into the chocolate and egg mixture and mix until a smooth bat-ter forms; cover and refrigerate for at least one hour so the batter becomes firm. Form the batter into 24 x 1 ¼-inch (3 cm) balls and then roll them in the additional sug-ar. Place them on a cookie sheet with parchment paper spaced at least 2 inches apart. Press each ball down slightly with the back of a fork or using fingertips. Bake for 7-10 minutes. Time may vary depending on your oven. Remove from the oven and cool on a raised wire cooling rack before applying the filling.
Candy Cane Filling Ingredients
¼ cup (60 mL) unsalted butter, at room temperature
1 ¼ cups (310 mL) sifted icing sugar
½ tsp (2.5 mL) peppermint extract
1 tbsp plus 2 tsp (25 mL) milk or coffee cream
Pinch of salt
A few drops of green or red food coloring (optional)
3 candy canes, crushed (or approx. 1/3 cup (75 mL) pre-crushed candy cane pieces)
Place the butter in a mixing bowl and beat well using a hand-held electric mixer (an electric stand mixer is great as well). Add the sifted icing sugar, peppermint extract, and milk or coffee cream, and a pinch of salt to the butter bowl and begin mixing on slow speed. Once the icing sugar is mostly combined, turn up the speed and beat on high until the icing is smooth. Add food color-ing to the icing for an additional “candy cane” look, if desired. Place the icing in the fridge for about 30 minutes before assembling the cookies. Fill a small piping bag with the icing and apply a generous dollop in the middle of 12 of the cookies on the flat side. Gently press a second cookie onto the icing to form a sandwich, making sure the icing reaches the edge of the cookie. Roll the edges of each cookie in the crushed candy cane pieces. Refrigerate the cookies until ready to serve, allowing the icing to fully set.
Your Favourite Sugar Cookies By Chef Dale MacKay
Prep time: 15 minutes
Cook time: 8-10 minutes
Serving: 18-22 cookies
Chef Dale MacKay’s confidence in this cookie is in its name—Your Favourite Sugar Cook-ies. Packed with flavour and a secret ingredient, this recipe takes classic sugar cookies to the next level. With plenty of decorating potential, the whole family can get involved in making this sweet treat.
Cookie Base Ingredients
¾ cup (175 mL) butter, at room temperature
¾ (175 mL) cup sugar
1 egg
½ tsp (2.5 mL) lemon extract
½ tsp (2.5 mL) almond extract
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) sour cream
2 ¼ cup (560 mL) all-purpose flour
¼ tsp (1.2 mL) salt
¾ tsp (4 mL) baking powder
Preheat oven to 350°F (180°C). Place butter, sugar and egg in a stand mixer with the paddle attachment on high, mix until light and fluffy (about 2-3 minutes). Next, add the lemon, almond and vanilla ex-tracts along with the sour cream and mix. Add the flour, salt and baking powder and continue to mix on low-medium speed. Continue to mix until you reach a dough con-sistency without overworking it. Separate the dough into two equal parts. Wrap in plastic wrap and let it set in the fridge for 1-2 hours. Take out one half of the dough at a time so that it will stay cold while you work with it. Place dough on a lightly floured counter. Roll out dough until it’s about ¼ inch (0.6 cm) thick. Lightly flour cutters so that they do not stick to the dough. Place cut out cookie on a parchment paper-lined baking tray. Take scraps of dough and reform them into a ball and roll them back out. Continue the process until all the dough has been used and cookies are cut out and ready to bake in the preheated oven for 8-10 minutes. The cook-ie should be pale in colour, just the very edges will lightly brown. Let cool fully on a wire rack before decorating.
Icing Ingredients
½ cup (125 mL) butter, at room temperature
3 cups (750 mL) powdered sugar
1 tsp (5 mL) vanilla extract
2-4 tbsp (30-60 mL) heavy cream
Food colouring
Place butter in a stand mixer with the paddle attachment on high for 2 minutes. Turn the mixer down to medium and add powdered sugar ½ cup (125 mL) at a time. Once all of the powdered sugar has been added, mix for another 2 minutes. Add vanilla and 2 tbsp (30 mL) of cream first and mix well. If you find your mix is the correct thickness, don’t add any more cream. To make it thinner, add cream; to make it thicker, add more powdered sugar. Add desired food colouring colours to your icing, combine thoroughly. Decorate cookies using a piping bag and tips or spread with a pallet knife.
Peppermint Chocolate Dipped Hazelnut Shortbreads By Chef Josh Gale
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 12
Chef Josh Gale’s Peppermint Chocolate Dipped Hazelnut Shortbread cookies are a holiday fa-vourite for Canadians young and old. Get the whole family involved dipping these delicious cookies in chocolate and rolling them in crushed candy cane for a festive finishing touch.
Ingredients
1 cup (250 mL) hazelnuts, skin off
1 cup (250 mL) all-purpose flour
½ tsp (2.25 mL) salt
½ tsp (2.25 ml) baking powder
½ cup (125 mL) butter, cubed (room temperature)
⅓ cup (75 mL) white sugar
1 egg
1 tsp (5 mL) vanilla extract
1 cup (250 mL) melted dark or milk chocolate
½ cup (125 mL) candy cane, crushed
Preheat the oven to 325°F (165°C). Place hazelnuts in a blender or food processor and pulse un-til they are the texture of coarse sand. Whisk together flour, salt and baking powder. Using either a stand mixer with a paddle attachment or a wooden spoon and a bowl, beat together butter and sugar until light and fluffy. Add the egg and vanilla and beat until incorporated. Slowly add the flour mixture until evenly mixed, then add the hazelnuts and fold in. Divide the dough by 12 and form circles with them on a parchment paper-lined baking sheet. Bake for 12-15 minutes, until just lightly golden brown and firm. Once cooled slightly, dip half of each cookie into the melted chocolate, place them back on a parchment paper-lined baking sheet and drizzle the melted chocolate with the crushed candy cane. Leave for 30 minutes to set up and enjoy!
Chocolate Chip, Pecan and Dried Cherry Cookies By Chef Kimberly Lallouz
Prep time: 30 mins
Cook time: 45 mins
Serves: 12
This festive twist on the classic chocolate chip cookie is perfect for the whole family to join in on baking this holiday season. Chef Kimberly Lallouz’s Chocolate Chip, Pecan and Dried Cherry Cookies makes 24 cookies, plenty for exchanges, as a holiday gift, or to freeze for later.
Ingredients
2 ¼ (560 mL) cups all-purpose flour
1 tsp (5 mL) baking powder
½ tsp (2.5 mL) kosher salt
½ tsp (2.5 mL) baking soda
1 cup (250 mL) semi-salted butter, at room temperature
¾ cup (180 mL) packed light brown sugar
½ cup (125 mL) granulated sugar
2 fresh eggs
2 tsp (10 mL) pure vanilla extract
1 cup (250 mL) bittersweet chocolate chips
1 cup (250 mL) dried cherries
1 cup (250 mL) raw pecans
½ tsp (2.5 mL) flaky sea salt
Optional: holiday sprinkles
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper. Sift together the dry ingredients: flour, baking powder, kosher salt, and baking soda in a bowl, and set aside. With a hand mixer or stand mixer (paddle attachment), cream together the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Add the eggs and vanilla, and beat until well combined, then gradually add the bowl of dry ingredients, being careful not to over mix. Fold in chocolate, cherries, and pecans, hand-crushed. Using either a small ice cream scoop or a tablespoon, drop cookie dough about 2.5 inches (6.5 cm) apart onto the baking sheets and sprinkle with a little salt (and the decorative sprinkles if desired). Bake until the edges of cookies are lightly golden, about 12 to 14 minutes. Halfway through the baking process rotate the pans. Let cool and enjoy!
Ginger Cookies By Chef Lynn Crawford
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 12
Chef Lynn Crawford’s Ginger Cookies are the perfect evening treat on cold winter days. With spices and fresh ginger flavouring, these soft-baked festive cookies will warm you up from the inside out. Enjoy with loved ones and a cup of tea or glass of cold milk.
Ingredients
2 ¼ cups (560 mL) all-purpose flour
2 tsp (10 mL) baking soda
½ tbsp (15 mL) ground ginger
1 tsp (5 mL) ground cinnamon
½ tsp (2.5 mL) ground cloves
¼ tsp (1.25 mL) salt
¾ cup (180 mL) butter, at room temperature
¼ cup (60 mL) granulated sugar
½ cup (125 mL) brown sugar, packed
1 large egg
¼ cup (60 mL) molasses
1 tsp (5 mL) vanilla extract
Sugar Coating
¼ cup (60 mL) granulated sugar
Preheat the oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, gin-ger, cinnamon, cloves and salt. Set aside. In a large bowl, cream together the butter, brown sugar and white sugar using a mixer on me-dium speed until light and fluffy. Add the egg and beat until incorporated. Then add molasses and vanilla and beat on low until combined. Gradually add in the dry ingredients and beat until just combined. Cover the bowl with plastic wrap and refrigerate for 2 hours, up to overnight. Line a half sheet baking pan with parchment paper or a silicone mat. For the sugar coating, transfer granulated sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 table-spoons (15-30 mL) of cookie dough at a time. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2-3 inches (5 cm – 7.5 cm) apart. Bake for 8-10 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire cooling rack to cool down completely.
Chocolate Chip Cookie Pizza By Chef Matt Basile
Prep time: 30 minutes
Cook time: 20-30 minutes
Serves: 4
Have the sweetest pizza party ever with Chef Matt Basile’s Chocolate Chip Cookie Pizza. With rainbow sprinkle and whipped peanut butter dips, chocolate wafer “pepperoni” and plenty of chocolatey goodness, this cookie and these two dips, are sure to please at just about any festive gathering.
Cookie Base Ingredients
¾ cup (175 mL) unsalted butter
1 ½ cups (355 mL) all-purpose flour
1 tsp (5 mL) kosher salt
¾ tsp (4 mL) baking soda
¼ cup (60 mL) white granulated sugar
1 cup (250 mL) packed dark brown sugar
1 egg, at room temperature
2 egg yolks at room temperature
2 tsp (10 mL) vanilla extract
1 ¼ cups (355 mL) bittersweet chocolate wafers
2 (1 oz each) unsweetened chocolate baking squares
1 tbsp (15 mL) canola oil
Flakey sea salt to sprinkle
Preheat oven to 350°F (180°C). Melt butter in a saucepan over medium heat until butter foams and begins to brown, about 5 minutes. Once the butter has begun to turn brown, take off heat, transfer to a heatproof bowl and set aside. Whisk flour, salt and baking soda in a small bowl and set aside. In a bowl or the base of a stand up mixer, mix both brown and white sugars together and warm brown butter until fully incorporated. Add whole eggs, egg yolks and vanilla. Mix on medium speed until smooth and light in colour. Using a rubber spatula, slowly incorporate dry ingredients into the wet ingredients, folding until fully combined and smooth. Set aside. Chop baking squares into small pieces. Add to the wet dough mixture. Add 1 cup (250 mL) of chocolate wafers to the mix. Fold both chocolates into the dough until well combined. Chill fully combined dough for a minimum for 4 hours up to overnight. Once the dough is fully chilled, grease a 12-inch (30.5 cm) cast iron skillet with canola oil, be sure to grease the sides as well. Scoop the dough into the centre of the skillet and begin to lightly press down, spreading the dough out to cover the base of the skillet, keeping the edges a little thicker to mimic a crust. Using the remaining ¼ cup (60 mL) of chocolate wafers, place these on top of the dough, concentrating in the center to mimic pepperoni on a pizza. Finish by sprinkling with flakey sea salt. Bake at 350°F (180°C) for 20-25 minutes until golden brown. Let cool for 30 minutes in the cast iron pan before slicing.
Rainbow Sprinkle Dip Ingredients
⅓ cup (75 mL) unsalted butter at room temperature
1 cup (250 mL) cream cheese at room temperature
4 tbsp (60 mL) confectioners’ sugar
½ tsp (2.5 mL) vanilla extract
2 tbsp (30 mL) rainbow sprinkles
Combine butter and cream cheese in the base of a standing mixer or in a bowl using a hand mixer. Mix on medium-high until fluffy and well combined. Stop the mixture halfway through and use a rubber spatula to scrape the sides and ensure all ingredients are well incorporated. Add sugar and vanilla and mix on medium speed until combined. Using a rubber spatula, gently fold in sprinkles. Place the mixture in a bowl for dipping.
Whipped Peanut Butter Dip Ingredients
1 cup (250 mL) cream cheese, at room temperature
½ cup (125 mL) smooth peanut butter
1 tbsp (15 mL) confectioners’ sugar
Combine all ingredients in the base of a standing mixer or in a bowl using a hand mixer. Mix on medium-high until fluffy and well combined. Stop the mixture halfway through and use a rubber spatula to scrape the sides and ensure all ingredients are well incorporated. Place the mixture in bowl for dipping.
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