Cheryl's 24-piece Holiday Cookie Variety Recipe
Make Cheryl's 24-piece Holiday Cookie Variety Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Base
Chocolate Chip Cookies
Oatmeal Raisin Cookies
Sugar Cookies
Method
Cookie Base Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- 2
Cream Butter and Sugars
In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 3
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
- 4
Combine Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Chocolate Chip Cookies Preparation
- 5
Add Chocolate Chips
Fold in the semi-sweet chocolate chips until evenly distributed.
- 6
Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 10-12 minutes or until edges are golden brown.
Oatmeal Raisin Cookies Preparation
- 7
Add Oats and Raisins
Fold in the old-fashioned oats, raisins, and cinnamon until evenly combined.
- 8
Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 10-12 minutes or until edges are golden brown.
Sugar Cookies Preparation
- 9
Add Powdered Sugar and Almond Extract
Fold in the powdered sugar and almond extract until the dough is smooth.
- 10
Scoop, Decorate, and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Sprinkle colored sprinkles on top. Bake at 350°F (175°C) for 8-10 minutes or until edges are lightly golden.
