12 Days of Christmas Cookies: Sugar Cookies

Bust out those aprons – it’s cookie time! Between now and Christmas, I’ll be sharing 12 delicious cookie recipes for you to try. Share some with your neighbors, bring some to a cookie swap party, or keep them all for yourself. I won’t tell anyone. Promise.

DSC_0392 copy

Sugar cookies. Total classic Christmas cookie right?

For the past few weeks my social media feeds have been flooded with sugar cookies in all shapes and sizes, beautifully baked and decorated to perfection. 

Aesthetically, my sugar cookies are far from perfect. My stars are a little less than stellar and the edges were a little more crunchy than they should be. 

I left the decorating to Lyla and I think she saved the cookies with her mad decorating skills. (nope, no mom bias here) 

IMG_1480

The actual cookie though is delicious – I followed this recipe with no modifications. Next time, I’ll stay a little closer to the oven to make sure I don’t brown the edges 😉

Do you make sugar cookies at Christmas time? I would love to see your finished products!

Continue Reading

12 Days of Christmas Cookies: Raspberry Thumbprint

Bust out those aprons – it’s cookie time! Between now and Christmas, I’ll be sharing 12 delicious cookie recipes for you to try. Share some with your neighbors, bring some to a cookie swap party, or keep them all for yourself. I won’t tell anyone. Promise.
DSC_1024

My Grandma makes awesome jam. 

In our family, it’s as good as gold.

I almost couldn’t bring myself to use it for this recipe because, if I did, I wouldn’t have anymore gold. 

But, a little birdie told me that some more jam may be coming my way for Christmas so I decided to use it up. 

DSC_1025

Don’t have any of Grandma’s jam laying around? No problem. The shortbread cookie base for these thumbprint cookies is delicious on its own. Fill them with whatever kind of jam is your jam (see what I did there?) and I’m sure you will be pleased. 

Raspberry Thumbprint Cookies
Write a review
Print
Ingredients
  1. 1 cup room temperature butter
  2. 2/3 cup granulated sugar
  3. 2 egg yolks
  4. 1 tsp vanilla extract
  5. 2 cups flour
  6. 1/2 tsp salt
  7. 1 jar of jam of choice
Instructions
  1. Preheat oven to 375F
  2. Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy
  3. Beat in egg yolks and vanilla extract
  4. Add flour and salt and mix until dough is formed
  5. Roll dough into 1-inch balls and place on parchment-lined baking sheet
  6. Using your finger, make a small indentation in the center of each cookie
  7. Bake cookies for 8 to 10 minutes or until bottoms are lightly brown
  8. Remove baking sheet from oven
  9. Fill each cookie with jam
  10. Bake for an additional 3 to 4 minutes
  11. Cool on wire rack
BRINGING UP BYRDS http://www.natashabyrd.com/
Continue Reading

12 Days of Christmas Cookies: Peanut Butter Blossom

Bust out those aprons – it’s cookie time! Between now and Christmas, I’ll be sharing 12 delicious cookie recipes for you to try. Share some with your neighbors, bring some to a cookie swap party, or keep them all for yourself. I won’t tell anyone. Promise.

DSC_0083

DSC_0076

DSC_0080

DSC_0082

Peanut butter and chocolate. Is there a better combo?

(the answer is no)

I feel like this cookie is a classic and doesn’t need much of an intro. You know what to expect and when you use this recipe from my girl Betty Crocker, you know what you are going to get. 

Pro tip: make sure you roll them in granulated sugar before baking to make them extra pretty. 

Enjoy!

Peanut Butter Blossoms
Yields 36
Classic peanut butter and chocolate cookies
Write a review
Print
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1/2 cup granulated sugar
  2. 1/2 cup light brown sugar (packed)
  3. 1/2 cup butter, softened
  4. 1/2 cup creamy peanut butter
  5. 1 egg
  6. 1 1/2 cups all-purpose flour
  7. 3/4 tsp baking soda
  8. 1/2 tsp baking powder
  9. about 2 TB granulated sugar for rolling
  10. 36 chocolate candies (or a few more if some just so happen to find their way into your mouth)
Instructions
  1. Preheat oven to 375F
  2. In bowl of electric mixer (or large bowl) combine sugars, butter, peanut butter and egg
  3. Mix on medium speed (can also use a spoon) until well combined
  4. Slowly stir in flour, baking soda and baking powder until dough forms
  5. Form dough into 1 inch balls
  6. Roll dough balls in granulated sugar and place on parchment lined baking sheet
  7. Bake 8-10 minutes
  8. Press an unwrapped chocolate candy into center of each cookie immediately after removing from oven
  9. Let cookies cool completely on cooling rack
Notes
  1. Want to jazz up your peanut butter blossoms this year? Try adding a chocolate peanut butter cup to the center instead of the plain chocolate. My cousin suggested this to me and I can't wait to try - the more chocolate and peanut butter, the better!
BRINGING UP BYRDS http://www.natashabyrd.com/

 

Continue Reading

12 Days of Christmas Cookies: Grandma Etta’s Cookies

Bust out those aprons – it’s cookie time! Between now and Christmas, I’ll be sharing 12 delicious cookie recipes for you to try. Share some with your neighbors, bring some to a cookie swap party, or keep them all for yourself. I won’t tell anyone. Promise.

DSC_0309

This is a special cookie recipe in our household. It is a family favorite, passed down to me by my sweet mother-in-law when Alex and I were first married.

Per family tradition, this cookie only makes an appearance at Christmas time and, seeing as these are Alex’s favorite cookies of all-time, you can bet that it is on repeat in the Byrd house for the entire month of December.

DSC_0310

This recipe makes a thin, somewhat chewy cookie. It’s spicy and citrusy and totally unique.

Because I only bake them at Christmastime, I always roll them in a festive red sugar sprinkle but the color bleeds into the dough when baking which results in a not-so-photogenic (but still delicious) cookie. So, if you plan on making these for a cookie spread or to bring to a party I recommend using regular sugar.

ETTA1

Does your family have a special Christmas recipe?

Grandma Etta's Cookies
Thin, chewy, spicy, delicious. A family favorite!
Write a review
Print
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 1 cup butter (room temperature)
  2. 1 1/2 up sugar
  3. 1 tsp ground ginger
  4. 1 tsp ground cloves
  5. 1 tsp baking soda
  6. 1 tsp cinnamon
  7. 1 egg
  8. 1/2 tsp lemon rind
  9. 1 TB light corn syrup
  10. 2 1/4 cup flour
  11. Coarse sugar or sprinkles for topping
Instructions
  1. Preheat oven to 350
  2. In a medium bowl, blend together butter and sugar
  3. In a small bowl, mix together ginger, cloves, baking soda and cinnamon; add to butter/sugar mixture
  4. Add egg, lemon rind and corn syrup to mixture and stir until combined
  5. Slowly blend in 2 1/4 cup flour (more if dough is sticky)
  6. Roll dough into 1" balls, tap the top of the ball in coarse sugar or sprinkles
  7. Bake in preheated oven for 12 minutes, or until edges are lightly brown
Notes
  1. The original recipe says to mix ingredients with a spoon (you go, Grandma Etta) - I cheat and use my stand mixer with the paddle attachment 😉
BRINGING UP BYRDS http://www.natashabyrd.com/

 

Continue Reading

12 Days of Christmas Cookies: Chocolate Crinkle

Bust out those aprons – it’s cookie time! Between now and Christmas, I’ll be sharing 12 delicious cookie recipes for you to try. Share some with your neighbors, bring some to a cookie swap party, or keep them all for yourself. I won’t tell anyone. Promise.

DSC_0232 copy

If you’re happy it the weekend and you know it clap your hands. CLAP CLAP. 

I am so thankful that it’s the weekend. The past few days have been full of doctors appointments, toddler meltdowns and figuring out our new dynamics as we venture out into public. Mentally, I’m exhausted and I am so very glad to have an extra set of hands around for a few days (husbands rock). 
edit2

I don’t have much to say about these cookies (mainly because my brain is fried) except for the fact that I sent the whole batch to work with Alex and got an email the same day from one of his co-workers asking for my crack recipe. 

So, if you only make one cookie this weekend, let this be it. 

 

DSC_0234

Chocolate Crinkle Cookies
Perfect chocolate cookie - almost like a brownie - rolled in powdered sugar. What's not to love?!
Write a review
Print
Ingredients
  1. 1 cup unsweetened cocoa powder
  2. 2 cups white sugar
  3. 1/2 cup vegetable oil
  4. 4 eggs
  5. 2 tsp vanilla extract
  6. 2 cups all purpose flour
  7. 2 tsp baking powder
  8. 1 tsp salt
  9. 1/2 cup confectioner's sugar (for coating)
Instructions
  1. Mix together the cocoa powder, sugar and oil in a medium bowl. Beat in eggs and vanilla. Mix until smooth and shiny
  2. In separate bowl, combine flour, baking powder and salt. Stir into the coca mix until smooth
  3. Cover the dough with plastic wrap and put into fridge for at least 4 hours
  4. Preheat oven to 350F. Roll dough into 1 inch balls, coat each ball in powdered sugar and place onto baking sheets lined with parchment paper
  5. 5. Bake for 10-12 minutes. Let cool on pan for 5 minutes before transferring to cooling rack
Notes
  1. Make sure you chill this dough - it will be really hard to form into balls without doing so!
Adapted from Collecting Memories
BRINGING UP BYRDS http://www.natashabyrd.com/
Continue Reading

12 Days of Christmas Cookies: Oatmeal Chocolate Chip

Bust out those aprons – it’s cookie time! Between now and Christmas, I’ll be sharing 12 delicious cookie recipes for you to try. Share some with your neighbors, bring some to a cookie swap party, or keep them all for yourself. I won’t tell anyone. Promise. 

chocolatechip

Welcome to day 2 of my 12 days of Christmas cookies series.

Today I’m sharing with you a recipe for oatmeal chocolate chip cookies. Sure, they don’t scream Christmas, but they are a classic that will sure to please the taste buds of any recipient. 

I love how hearty these cookies look – they remind me of big, chunky Christmas sweaters. 

The recipe is versatile – you can add in raisins, berries or really whatever else tickles your fancy. I made another batch the last night and threw in some holiday colored peanut M&M’s and they turned out great. 

DSC_0051

DSC_0064

DSC_0069

Pro-tip: just before baking, press a couple of extra chocolate chips into the top of each cookie to make them extra pretty (and chocolate-y)

Enjoy!

Oatmeal Chocolate Chip Cookies
Write a review
Print
Prep Time
10 min
Cook Time
11 min
Prep Time
10 min
Cook Time
11 min
Ingredients
  1. 1 egg
  2. 1/2 cup unsalted butter (1 stick)
  3. 1/2 cup light brown sugar, packed
  4. 1/4 cup granulated sugar
  5. 1 Tbsp vanilla extract
  6. 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
  7. 3/4 cup all-purpose flour
  8. 1 tsp cinnamon
  9. 1/2 tsp baking soda
  10. pinch salt
  11. 1 cup semi-sweet chocolate chips
Instructions
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until well combined
  2. Add oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined
  3. Add the chocolate chips and beat on low speed until just combined, about 30 seconds.
  4. Wrap dough in plastic wrap and chill in fridge for approx. 2 hours
  5. Roll dough into 1" balls and place onto baking sheet lined with parchment paper
  6. In an oven preheated to 350, bake cookies for 11 minutes or until edges are slightly brown
  7. Allow to cool on baking sheet for 5 minutes before transferring to cooling rack
Notes
  1. Dough will still look undercooked when cookies are ready to be removed from oven, they will continue to cook so don't worry!
Adapted from Averie Cooks
Adapted from Averie Cooks
BRINGING UP BYRDS http://www.natashabyrd.com/
Continue Reading

12 Days of Christmas Cookies: Butter Pecan Cookie

Bust out those aprons – it’s cookie time! Between now and Christmas, I’ll be sharing 12 delicious cookie recipes for you to try. Share some with your neighbors, bring some to a cookie swap party, or keep them all for yourself. I won’t tell anyone. Promise. 
Butter Pecan Cookie Recipe

My contribution to our Thanksgiving meal this year was a big platter of cookies. I whipped up a few batches of these butter pecan cookies to add to the spread and, on the drive over, was instructed by Alex and my brother that we weren’t going to tell people how good these were so that there would be more for them. How’s that for holiday spirit? 😉

Of course, I caved as soon as someone asked me which one was best. Typical Natasha. 

butter pecan cookies

butter pecan cookies

We never got to see which cookie was the official crowd favorite since we had to end up leaving for the hospital but, I can tell you that at least half of the butter pecan cookies were gone before the turkey was out of the oven.

Just sayin’. 

butter pecan cookies

Butter Pecan Cookies
Yields 24
Soft, chewy and buttery cookie sure to be a crowd pleaser
Write a review
Print
Prep Time
3 hr 30 min
Cook Time
10 min
Total Time
3 hr 40 min
Prep Time
3 hr 30 min
Cook Time
10 min
Total Time
3 hr 40 min
Ingredients
  1. 2 cups chopped pecans
  2. 1 cup unsalted butter (room temperature)
  3. 1/2 cup granulated sugar
  4. 1 cup packed brown sugar
  5. 2 large eggs (room temperature)
  6. 2 tsp vanilla extract
  7. 2 1/2 cups flour
  8. 1 tsp cornstarch
  9. 1 tsp baking soda
  10. 1/2 tsp salt
Instructions
  1. Preheat oven to 350
  2. Place pecans on baking sheet lined with parchment paper and toast in oven for 5 minutes
  3. In bowl of stand mixer fitted with paddle attachment (or in large bowl with hand-held mixer), beat the butter until smooth (approx. 1 minute)
  4. Add both sugars to bowl and beat until light and fluffy
  5. Beat in eggs and vanilla on high speed
  6. In separate bowl, mix together dry ingredients
  7. Slowly add dry ingredients to wet mixture until well combined
  8. Add pecans and mix an addition 5-10 seconds until incorporated
  9. Cover with foil or plastic wrap and chill in the fridge for 3 hours
  10. Remove dough from fridge and allow 15-20 minutes for it to warm slightly
  11. Roll dough into 1 inch balls and place on baking sheet lined with parchment paper
  12. Bake in preheated oven for 10-11 minutes
  13. Allow to cool on cookie sheet approx. 5 minutes before transferring to cooling rack
Notes
  1. For an extra sparkle and a little added sweetness, roll the dough in granulated sugar before placing on baking sheet!
Adapted from Sally's Baking Addiction
BRINGING UP BYRDS http://www.natashabyrd.com/
Continue Reading