Make -Ahead Christmas Cookies

Eggnog Crinkle Cookies

Dough

• ½ cup unsalted butter
• ¾ cup granulated sugar
• ¼ cup packed brown sugar
• 1 large egg
• ¼ cup eggnog
• 1 tsp vanilla extract
• 1⅔ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp kosher salt
• ¾ tsp ground nutmeg

Powdered Sugar Coat

• ½ cup powdered sugar
• ¼ tsp ground nutmeg (optional: a tiny pinch more for a stronger eggnog vibe)

Directions

1. Place the butter in a small saucepan over medium heat and let it melt, foam, and turn golden brown. Remove from the heat and let cool slightly. In a large bowl, whisk together the granulated sugar, brown sugar, and warm brown butter until combined and glossy. Whisk in the egg, eggnog, and vanilla until smooth and creamy.
2. In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg. Add the dry ingredients to the wet and mix just until no streaks of flour remain. Cover the bowl and chill the dough for about 30 minutes, until slightly firm but still scoopable.
3. Place the powdered sugar and nutmeg in a shallow dish and stir to combine. Roll the chilled dough into tablespoon-sized balls, then coat each generously with the spiced sugar.
4. Heat the oven to 350°F. Arrange the coated dough balls on a parchment-lined baking sheet, leaving space for spreading. Bake for 10 to 12 minutes, or until the tops have cracked dramatically and the centres look just set. Let the cookies cool completely on the sheet. Enjoy!
5. Notes: For an extra-strong eggnog moment, add a little more nutmeg to the powdered sugar before baking. These cookies stay soft for several days in an airtight container and freeze well after baking.

Cranberry–Citrus Oatmeal Swirl Cookies with White Chocolate Dip

Dough

• ½ cup unsalted butter
• ¾ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ tsp baking soda
• ½ tsp kosher salt
• ½ tsp ground cinnamon
• 1 cup rolled oats
• ½ cup dried cranberries, chopped

Lemon–Turbinado Sugar

• ⅓ cup turbinado sugar
• Zest of 1 lemon

Cranberry–Citrus White Chocolate Dip

• ½ cup good-quality white chocolate, chopped
• 1 tsp coconut oil
• 2 tbsp freeze-dried cranberry or raspberry powder
• Zest of 1 lemon (or 1–2 drops pure lemon extract for a stronger note)

Directions

1. We’ll start by browning the butter. Heat the butter in a small saucepan over medium until it foams, turns golden, and smells nutty, about 6–7 minutes. Scrape it into a large mixing bowl and let it cool slightly. Whisk in the brown sugar until glossy, then whisk in the egg and vanilla until smooth and thickened.
2. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the butter mixture and mix until mostly combined. Fold in the oats and chopped dried cranberries until the dough comes together. Cover and chill the dough for one hour. 
3. For the lemon–turbinado sugar, place the turbinado sugar and lemon zest in a shallow dish. 
4. Preheat the oven to 350°F and line two baking sheets with parchment paper.
5. Scoop the dough into tablespoon-sized balls and roll each one in the lemon–turbinado sugar to coat. Arrange on the prepared baking sheets, leaving space for spreading and bake for 10–12 minutes, or until the edges are lightly golden and the centres look just set. Cool the cookies on the sheet for 5 minutes, then transfer to a rack.
6. For the cranberry–citrus dip, melt the white chocolate with the oil in a heatproof bowl set over gently simmering water, or in short bursts in the microwave. Stir in the berry powder and lemon zest (or extract) until smooth and vividly pink. Dip one side of each cooled cookie into the chocolate, letting the excess drip back into the bowl, and place on parchment to set.

Notes: These cookies keep well in an airtight container at room temperature for up to 4 days. For a deeper pink dip, add an extra teaspoon of berry powder.

Double Chocolate Cookie Sandwiches with 3 Fillings

Dark Chocolate Cookies

• 2 cups all- purpose flour
• 6 tbsp cocoa powder
• 1 tbsp espresso powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup unsalted butter, melted
• 2 large eggs
• ½ cup granulated sugar
• 1½ cups brown sugar, packed
• 2 tsp vanilla extract
• 1½ cups chopped dark chocolate
• Flaky salt

Peanut Butter Bourbon Filling

• 4½ oz (125 g) cream cheese, softened
• ¼ cup crunchy or smooth peanut butter
• 2 tbsp unsalted butter, softened
• 1 tbsp bourbon
• 1 tsp vanilla extract
• 1½ cups icing sugar

Raspberry Cream Cheese Filling

• 1 cup fresh raspberries
• 2 tbsp granulated sugar
• 1 (9 oz/250 g) package cream cheese, softened
• ½ tsp vanilla extract

Marshmallow Filling

• 4 large egg whites, at room temperature
• ¾ cup granulated sugar
• ¼ tsp cream of tartar
• 1 tsp vanilla extract

Directions

1. First, let’s make the dark chocolate cookies. Place the flour, cocoa powder, espresso powder, baking soda, and salt in a mixing bowl. Whisk until well combined and set aside. In another mixing bowl, whisk to combine the melted butter, eggs, sugars, and vanilla. Switching to a silicone spatula or a wooden spoon, slowly add the dry ingredients to the wet ingredients, and mix until fully incorporated and no flour streaks remain. Fold in the chopped chocolate. Cover and chill the dough in the fridge for 1 hour.
2. Position a rack in the centre of the oven, preheat the oven to 350°F, and line two baking sheets with parchment paper.
3. Portion the dough using a 2 tbsp scoop and placing 6 balls of dough on each baking sheet, spaced evenly, as the cookies will spread when baked. Bake, one tray at a time, until the cookies have developed exquisitely crackled tops, about 12 minutes. Remove from the oven and immediately sprinkle with flaky salt and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
4. Repeat with the remaining dough.
5. While the cookies are cooling, you can make the filling—or fillings, if you’re feeling adventurous and decide to make more than one.
6. For the peanut butter bourbon filling, place all the ingredients except the icing sugar in a large bowl and, using a hand mixer, mix to incorporate. Slowly add the icing sugar, ½ cup at a time, until everything is smooth. Cover and refrigerate until needed. For the raspberry filling, place the raspberries and sugar in a food processor and pulse until the berries have broken down and released all of their juices. Add the softened cream cheese and vanilla and process until smooth. Set aside.
7. For the marshmallow filling, place all the ingredients in a metal or glass mixing bowl fitted over a saucepan filled with a few inches of simmering water. While whisking, heat until warm to the touch and the sugar has dissolved, about 3–4 minutes. Remove from the heat and transfer to the bowl of a stand mixer fitted with the whisk attachment, or you can use a mixing bowl and hand mixer. Start at low speed and gradually increase it to high until you have glossy, thick, meringue- like marshmallow.
8. Once the cookies have cooled and you have the fillings ready, it’s time to make the sandwiches. To assemble the peanut butter bourbon and the raspberry cream cheese options, smear 1–2 tbsp of filling onto half the cookies and sandwich with the remaining cookies on top. For the marshmallow filling, spread 1–2 tbsp of filling onto half of the cookies and then quickly torch the topping, using a kitchen torch. Sandwich the remaining cookies on top. Enjoy!