I’ve been doing a lot of cookie sampling this holiday season. As many childhood photos will support, this is a yearly habit of mine. As the holiday season draws to a close, I find that there are two cookies in particular which I devoured regularly. These are not (gasp) covered in green sprinkles and shaped like Christmas trees, only fit for a kindergarten classroom. They also do not require a lot of work to make.
Simple, classy, and bound to please, below are the two clear winners of this holiday season:
Chocolate Chunk Snowballs
You will win any cookie swap with this recipe. Guaranteed. 😉
- 1 cup butter
- 1 cup sugar
- 1 tsp. vanilla
- 1.5 cup AP flour
- 1/2 cup cocoa
- 3/4 cup semi-sweet chocolate chips confectioners sugar for dredging
Preheat the oven to 350 degrees. Cream together the butter, sugar and vanilla, and soft in flour and cocoa. Chill for one hour. After an hour, roll cookie doing into one inch ball-shaped cookies. Bake for 15-20 minutes. While the cookies are still warm, roll them in powdered sugar. Let sit, and roll again, if needed.
Swedish Heirloom cookies
Even if you don’t like cookies with nuts in them, chances are this will be an exception.
- 2 cups confectioners’ sugar, plus more for dredging
- 16 tbsp. unsalted butter, softened
- 1 tbsp. vanilla extract
- 2 cups flour
- 1⁄2 tsp. kosher salt
- 1 cup finely chopped toasted walnuts*
Heat oven to 325 degrees. Cream together sugar, butter, and vanilla. Sift in flour and salt, then add nuts. Beat until just combined. Using a teaspoon, portion and shape dough into balls, and place about two inches apart on parchment paper baking sheets. Bake in the oven until lightly golden for about 12 minutes. Toss warm cookies in confectioner’s sugar and let cool.
*May replace walnuts with almonds. Black walnuts are recommended.