Holiday Cookie Platters

By Jan D’Atri

Does your holiday cookie platter need a makeover?

Are you looking to add a couple of delightful holiday treats to your cookie exchange?

You can’t go wrong with either one of these! The M&M’s Christmas Cookie Bars were determined by Taste of Home magazine to be the most popular cookie in America this year with nearly 400,000 pins and online shares. It’s really easy and so very festive looking! If you love Snickerdoodles, this one has loads of flavor. Happy baking!

M&M’s Christmas Cookie Bars Ingredients:

2 sticks of butter, room temperature

– 1 cup sugar

– 1 cup firmly packed golden brown sugar

– 3 large eggs

– 2 teaspoons of pure vanilla extract

– 3 cups all-purpose flour

– 3/4 teaspoon of baking soda

– 3/4 teaspoon of salt

– 1-1/2 cups of Christmas M&M’s plus more for topping

– 1 cup of mini chocolate chips plus more for topping

– 1/2 cup of white chocolate chips

Directions:

Preheat oven to 350 degrees. Line a 9×13 baking dish with foil or parchment paper; leave some overhang to make removal easier. Spray foil with nonstick cooking spray. With an electric mixer, beat butter, sugar and brown sugar together until fluffy. Add in eggs and vanilla extract. Mix well.   Lower speed and add flour, baking soda and salt. Mix until combined. Add M&M’s and mini chocolate chips and give a final stir, reserving some M&M’s, mini chocolate chips and white chocolate chips for topping cookie bars. Transfer cookie dough to prepared baking dish. Press additional M&M’s, mini chocolate chips and white chocolate chips into top of cookie dough. Bake 35 to 40 minutes on oven rack in lower third of oven to prevent over-browning. Let cool completely and cut.

Snickerdoodles Ingredients:

1 cup butter, room temperature

3/4 cup granulated sugar

1/2 cup light brown sugar

1 egg, plus 1 yolk

1 tablespoon vanilla

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon kosher salt

1 teaspoon cinnamon

2-3/4 cup flour

Cinnamon Sugar Mixture

1/4 cup granulated sugar

1 tablespoon ground cinnamon

Directions:

Line a baking sheet with a parchment paper and set aside. With an electric mixer, beat together butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary. Turn mixer to low and add in flour, mixing until just combined. In a separate small bowl, make your cinnamon sugar by mixing together cinnamon and sugar, stirring until evenly combined. Using a medium (2 tablespoons) cookie scoop portion out the dough and roll into a ball. Roll each cookie dough ball into the cinnamon-sugar mixture until coated. Refrigerate for 30 minutes. Bake at 325 degrees for 8 to 10 minutes or until done.  Store in an airtight container.

© 2018 85085 Magazine. A Division of Strickbine Publishing Inc.

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