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Holiday Cookie Recipe

Make Many Cookies from Just One Easy Dough

Make a variety of festive cookies with The Culinary Institute of America’s holiday cookie dough. Watch our videos on how to use this dough and how to glaze cookies.

Chewy, crispy, rich, crunchy…no matter what kind of cookies you love, the CIA's Cookies at Home cookbook will help you take them to new and delicious heights. Filled with information about cookie-making techniques, equipment, and ingredients, this book features nearly 100 recipes ranging from easy chocolate chip cookies and fudge brownies to creative treats like lemon meringues and French macaroons. Download our PDF with 10 more cookie recipes.

Holiday Cookie recipes by The Culinary Institute of America

Ingredients

Cookie Dough Recipe

Makes about 2 dozen cookies, depending on shaping

  • 3 cups all-purpose flour, sifted
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup plus 2 tablespoons (2 3/4 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1/2 teaspoon finely grated orange zest
  • 3 large egg yolks

Chocolate Peppermint Ganache

Makes about 2 cups

  • 1 cup roughly chopped semi-sweet chocolate
  • 1 cup heavy cream
  • 1 teaspoon peppermint extract

Directions

  1. Sift together the flour and salt.
  2. Cream the butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment, starting on low speed and increasing to medium, scraping down the bowl as necessary until light and smooth, about 5 minutes.
  3. Blend in the egg yolks on medium speed, scraping down the bowl as needed. On low speed, mix in the dry ingredients in two additions, scraping down the bowl as necessary until just blended.
  4. If necessary, add a little water, a few drops at a time, to make a workable dough. Scrape down the bowl as needed during mixing to blend evenly. Wrap the dough tightly in plastic wrap and refrigerate until firm enough to roll.
  5. Preheat the oven to 350 degrees F and line sheet pans with parchment paper.
  6. Roll out the dough on a lightly floured work surface to 1/4 inch (6 mm) thickness. Cut into desired shapes and transfer to the prepared sheet pans. Chill for at least 30 minutes in the refrigerator, or about 15 minutes in the freezer.
  7. Bake the cookies in the preheated 350-degree F oven until the edges are a very light gold, about 15 to 17 minutes. Transfer to racks and cool completely. Store in an airtight container.

Ganache

  1. Place the chocolate in a medium-sized heat-resistant bowl.
  2. In a medium heavy-bottomed saucepan over moderate heat, bring the cream to a light boil and remove from the heat. Pour into the bowl of chocolate and allow to rest for about 30 seconds.
  3. Using a wooden spoon or silicone spatula, stir until the chocolate is melted and the mixture becomes homogenous. If the chocolate does not melt fully, place the bowl over a double boiler and heat very gently, until the ganache comes together. Stir in the extract and cool fully before use.
 Per cookie: 185 CALORIES, 2 g PROTEIN, 21 g CARBOHYDRATES, .5 g FIBER, 11 g TOTAL FAT (6.5 g saturated fat), 25 mg SODIUM, 54 mg CHOLESTEROL Ganache, per 1-ounce serving: 120 CALORIES, 1 g PROTEIN, 9 g CARBOHYDRATES, 1 g FIBER, 9 g TOTAL FAT (5 g saturated fat), 5 mg SODIUM, 20 mg CHOLESTEROL

Cookie Variations

For Fruit and Nut Roll-Out Cookies, after Step 3, add 3/4 cup dried cranberries, 3/4 cup chopped dried apricots, and 1 cup chopped pecans. Mix just until combined and proceed with Step 4.

To make Coconut Snow cookies, mix together 1 1/3 cups confectioners’ sugar, 4 tablespoons milk, 2 teaspoons corn syrup, and 1/4 teaspoon vanilla extract to make a glaze. In a separate small bowl, toss 1/2 cup shredded sweetened coconut and 1/2 cup confectioners’ sugar. Brush the baked and cooled cookies using a pastry brush dipped in the glaze and sprinkle with the coconut-sugar mixture. Allow about 30 minutes for the glaze to set.

For Chocolate Peppermint Ganache Sandwiches, in Step 6, roll the cookies to about 1/8-inch thick and cut with a 1 1/2-inch fluted round cookie cutter. Top the cookies with a light coating of sanding sugar before baking as directed in Step 7. Pipe or spread the Chocolate Peppermint Ganache on the bottom of one cookie, and top with a second cookie to make a sandwich. Allow 2 hours for the ganache to set fully.

Want more cookie recipes? Download a printable PDF of 10 MORE cookie recipes from the CIA >


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