Indulge

5 Holiday Cookies to Make With Kids

Holiday gatherings, cookie swaps, and white elephant parties, oh my! If you’re looking to get creative in the kitchen this holiday season, look no further than some of our favorite holiday cookie recipes. Not only are these five cookie delicious, they’re the perfect way to spend an afternoon in the kitchen with your family.

Triple-Chocolate Share Cookie

This share cookie is fun to make and even more fun to eat! You don’t have to worry about getting your hands messy making multiple cookies. Instead, just form one giant cookie and throw it on a baking sheet. Feel free to slice it up like a cookie pie or break it with your hands for a delicious mess.

(Serves 4)

You’ll need:
6 tablespoons of unsalted butter
1 ounce walnuts
½ cup light brown sugar
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1 cup flour
¼ teaspoon baking powder
¼ cup milk chocolate chips
¼ cup semisweet chocolate chips
¼ cup white chocolate chips
⅛ teaspoon Maldon sea salt
1 egg
parchment paper
plastic wrap

1. Prepare ingredients
Preheat oven to 350ºF. Unwrap butter and place in a large bowl to soften at room temperature (we recommend at least 10 minutes). Alternatively, place butter in a large heatproof bowl and microwave in 10- second intervals until softened, but not melted. Line a baking sheet with parchment paper. Roughly chop walnuts.

2. Prepare dough
Add brown sugar and granulated sugar to bowl with softened butter. Whisk vigorously until mixture is pale and fluffy, 1–2 minutes. Whisk the sugar and butter as vigorously as possible—this technique, called creaming, gets easier as the butter continues to warm and soften. If you have a hand mixer, even better. Add vanilla and 1 egg and whisk until mixture is pale yellow and fully combined, 2 minutes more.

3. Finish dough
Fold flour, baking powder, and ¼ teaspoon salt into butter-sugar mixture until dough is just combined. Fold in chocolate chips and walnuts until evenly dispersed in the dough, being careful not to overmix.

4. Bake cookies
Scoop cookie dough onto prepared baking sheet. Arrange a large piece of plastic wrap over top of dough. Gently press and flatten dough into a disc, about ¼-inch thick. Then, remove plastic wrap from dough in a quick, fluid motion. Because the dough is sticky, pulling off the plastic wrap too slowly could cause it to tear. Remove it quickly to preserve the dough’s shape. Transfer baking sheet to oven and bake until edges are golden but center is still soft, 12–15 minutes.

5. Plate cookie
Transfer triple-chocolate share cookie, still on parchment, to a clean, dry surface to cool for at least 10 minutes before serving. Sprinkle Maldon sea salt over top. Cut into slices, if desired. Enjoy warm with a scoop of ice cream or store at room temperature in an airtight container for up to 3 days.

Chocolate Crinkle Cookies with Powdered Sugar

These cookies are festive, chewy, chocolatey, and rich. You can roll the cookie dough into small balls and have a helping hand toss them in powdered sugar. You’ll be amazed how they beautifully crackle in the oven for that snow-capped crinkle cookie look.

(Serves 4)

You’ll need:
½ cup granulated sugar
½ stick unsalted butter
¼ cup cocoa powder
½ teaspoon vanilla extract
½ cup flour
¼ teaspoon baking powder
½ cup mini semisweet chocolate chips
½ cup powdered sugar
1 egg
kosher salt
parchment paper
baking sheet

1. Melt butter
Preheat oven to 350°F. Line a baking sheet with parchment paper. Place butter in a large heatproof bowl and microwave in 30-second intervals until completely melted. Alternatively, in a small pot, melt butter over medium heat, then pour into a large heatproof bowl.

2. Make cookie dough
Add granulated sugar and cocoa powder to bowl with melted butter and whisk to fully combine. Add vanilla extract and 1 egg and whisk until mixture is shiny. Stir in flour, baking powder, chocolate chips, and ⅛ teaspoon salt to fully combine. Chill cookie dough in freezer to harden slightly, 10 minutes. Chilling the dough briefly will help make it easier to roll into balls in the next step, resulting in evenly shaped, picture-perfect cookies.

3. Form cookies
Place powdered sugar in a medium bowl. Once dough has hardened slightly, using your hands, divide and roll into 12 equal balls (roughly 2 tablespoons of dough per ball)—be careful not to overhandle, though, as the warmer the dough gets, the more difficult it will be to form. Working 1 at a time, transfer dough balls to bowl with powdered sugar and toss to fully coat. Be sure to coat the entire surface of the dough balls with powdered sugar —this is what gives the cookies their elegant, crackly pattern once baked. Have an eager helper give you a hand with this step!

4. Bake cookies
Place dough balls on prepared baking sheet, spacing apart, and bake until outside is slightly crisp with a crackled appearance, about 13 minutes.

5. Plate cookies
Allow chocolate crinkle cookies to cool, 5–10 minutes. Store any leftovers in an airtight container at room temperature for up to 3 days.

Chewy Spice Cookies with Candied Ginger

These warmly spiced cookies will make your house smell like the holidays and are pretty vital to have in your holiday cookie repertoire. You can have your kids taste the candied ginger before putting them into the cookies to make sure they like the taste and to help them feel part of the process. This recipe makes a good amount of cookies, so have them help you roll the cookie dough into balls, too!

(Serves 4)

You’ll need:
6 tablespoons unsalted butter
1 ounce candied ginger
½ cup granulated sugar, divided
¼ cup dark brown sugar
5 teaspoons honey
1 cup flour
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon baking soda
1 egg
kosher salt
parchment paper
baking sheet

1. Prepare ingredients
Preheat oven to 350ºF. Set butter aside to soften at room temperature. Separate 1 egg, placing yolk in a large bowl. To separate an egg, over a small bowl, crack egg in half and allow whites to drain into the bowl, and yolk to settle in 1 half of shell. Carefully transfer yolk back and forth between the 2 shell halves until all whites have dripped off. Place yolk in a large bowl. Discard egg white or save for an omelet. Finely chop candied ginger.

2. Cream butter and sugar
Set aside ¼ cup granulated sugar in a small bowl and reserve for rolling dough in Step 4. Add remaining granulated sugar to bowl with egg yolk, then add dark brown sugar and softened butter. Whisk vigorously until mixture is pale and very fluffy, 2–3 minutes. Add honey and whisk to combine.

3. Finish cookie dough
Add flour, spices, baking soda, and ¼ teaspoon salt to bowl with butter mixture. Gently stir until flour is no longer visible, then stir in candied ginger until just incorporated (overmixing can lead to overly dense cookies).

4. Form cookies
Line a baking sheet with parchment paper. If you have a second baking sheet, even better! Your cookies will have more space to bake and spread out— just cut parchment into 2 sheets. Ideally, your cookies can be spaced 1– 2 inches apart. Working with 1 heaping tablespoon at a time, roll cookie dough into balls (you should get about 18), then roll in reserved granulated sugar and place on prepared sheet.

5. Bake and plate cookies
Bake cookies until edges begin to brown, 10–12 minutes. Then, remove from oven and let cool on baking sheet for 5 minutes before serving. Store cookies in an airtight container at room temperature for up to 3 days.

Peanut Butter-Oat Cookies with Chocolate Drizzle and Sea Salt

These cookies are an easy fix for when your oven is occupied with other holiday treats. This no-bake treat is chewy, nutty, and not-too-sweet to help balance out the other rich things you might be indulging in this holiday season. Drizzling chocolate over the top is a fun way for kids to get creative and playful with decorating.

(Serves 4)

You’ll need:
4 tablespoons peanut butter
1 tablespoon maple syrup
½ cup oats
2 ounces dark chocolate
¼ teaspoon Maldon sea salt
parchment paper
baking sheet
small pot

1. Prepare baking sheet
Line a baking sheet with parchment paper for Step 4.

2. Warm peanut butter and maple syrup
In a small pot, combine peanut butter and maple syrup and place over medium heat. Cook, stirring continuously, until mixture is warmed through, about 2 minutes. Remove pot from heat.

3. Finish cookie dough
Add oats to pot with peanut-maple mixture, still off heat. Stir to thoroughly combine (this is a great task for a kitchen helper!).

4. Form and chill cookies
Scoop heaping tablespoons of cookie dough onto prepared baking sheet, spacing apart, to yield 12 cookies. Using your fingers, gently press cookies to ¼- inch thickness. Place in freezer to chill until set, 15–20 minutes.

5. Make chocolate drizzle
While cookies chill, place chocolate in a medium heatproof bowl and microwave in 30-second intervals until completely melted. No microwave? No problem. Create a double boiler: Bring 2 inches water to a boil in a medium pot over high heat. Place bowl with chocolate over pot and stir until chocolate is melted and smooth, 2–4 minutes.

6. Finish and plate cookies
Once cookies are set, working 1 at a time, dip each cookie partway into chocolate drizzle and return to baking sheet. Sprinkle with Maldon salt as desired (a little goes a long way!). Return sheet to freezer to chill until chocolate has hardened, 8–10 minutes more. Using a fork or a spatula, gently lift peanut butter–oat cookies from parchment. Store any leftover cookies in an airtight container at room temperature for up to 3 days.

Thumbprint cookies with raspberry jam

Forming these cookies is a fun activity for the kids, since they are allowed encouraged to stick their thumb in the center to create that classic dimple to fill with jam. Kids can make these cookies their own and choose whatever flavor jam they like best to spoon into the center.

(Serves 4)

You’ll need:
1.5 tablespoons unsalted butter
2 tablespoons granulated sugar
¼ teaspoon vanilla extract
⅓ cup flour
1 1-ounce jar raspberry jam
1 parchment paper
1 egg
kosher salt
small pot (optional)
baking sheet

1. Soften butter
Preheat oven to 350ºF. Place butter in a medium heatproof bowl and microwave until soft but not melted, 5–10 seconds. Alternatively, rub butter packets between your palms for a few seconds to soften slightly. Add sugar to bowl with butter and whisk until fully combined.

2. Make cookie dough
Separate 1 egg, reserving yolk in a small bowl. Stir vanilla extract and egg yolk into butter-sugar mixture to combine. Stir in flour and ⅛ teaspoon salt until ingredients are incorporated.

3. Form cookies
Line baking sheet with parchment paper. Divide cookie dough into 8 equal ½-inch balls. Place on a parchment-lined baking sheet, spacing about 2 inches apart. Using your thumb, make a deep indentation in the center of each cookie, making sure not to break through the bottom. Using your hands, gently reshape cookies into a circular shape as needed.

4. Bake cookies
Bake thumbprint cookies until slightly firm, about 10 minutes. Keep an eye on the unfilled cookies during the first bake. You don’t want to over-bake them since they’ll return to the oven with the raspberry jam filling. Remove and let cool slightly, 2–3 minutes. Then, using your thumb, gently reinforce indentation in the center of each cookie. Spoon raspberry jam into centers, dividing evenly.

5. Plate cookies
Return thumbprint cookies to oven and bake until golden, about 10 minutes. Set aside to cool for a few minutes.

Did you know Plated also offers dessert? Try it today!

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