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{Food Dish} December Recipes We Recommend: Christmas Cookie Plate

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Photo by Kate Ensign-Lewis

Kate Ensign-Lewis, Online Editor

These chocolatey, minty cookies are one of the most requested desserts in our house. We’ve made more than our share of grocery store runs simply to get supplies for the mint cookies. With a great chocolate base and a burst of mint with each smooth chip, the cookie has just the right amount of softness and chewiness. Get the recipe.


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Photo by Ashley Evanson

Brown Sugar Crinkle Cookies
Ashley Evanson, Online Editor

I call this the "holy grail" of cookie recipes. It comes from the new Cook's Illustrated Cookbook, and it produces the best cookies of your life. *(Recipe below.)*

Most popular reader recipes:

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Photo by Lauren Brennan

LDS Living Cookie Recipe Winner (By Lauren Brennan)

This is by far the most popular link on our site, let alone the top cookie recipe. It produces truly wonderful and unique cookies – both fresh and sweet, with the right amount of chewiness. When we bake them, we can't help going back for seconds and thirds. Get the recipe.

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Photo by Renee West

LDS Living Cookie Recipe Runner-up (by Renee West)

These combine a few of recipe inventor Renee West's favorite things: shortbread, pecans, truffles, German chocolate topping, and white chocolate. A beautiful and delicious new-world Christmas cookie. Get the recipe.

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Photo by Jen Bacher

Best Dessert Bar Runner-up (By Julie Egan)

Not cookies, strictly speaking, but definitely easy enough to put on a plate. This is another one of our most popular hits on the LDSLiving.com website. With a refreshing, slightly tropical twist, these bars taste just like strawberry limeade in your hand. Get the recipe.



*Brown Sugar Crinkle Cookies
Recipe from Cook's Illustrated
Makes 2 dozen cookies

14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

1. Heat 10 tablespoons butter in skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown smells nutty, 1 to 3 minutes. Transfer browned butter to large heatproof bowl, and stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper or silpat. In a shallow dish, mix granulated sugar and 1/4 cup packed brown sugar until well combined, and set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

3. Return to now-cooled butter. Add remaining 1 3/4 cups brown sugar and salt, and mix briefly until no sugar lumps remain. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir to make sure ingredients are evenly distributed.

4. Divide dough into 24 portions, about 2 tablespoons each, rolling between hands into balls about 1 1/2 inches in diameter. Toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not over bake.

6. Cool cookies on baking sheet for 5 minutes; use spatula to transfer cookies to wire rack and cool to room temperature.
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