Looking to make a new holiday cookie? Centre County bakers offer tips, recipes

Looking for something new to add to your holiday cookie rotation? Or need some expert advice for making your current favorites even better? Centre County’s professional bakers shared their favorite treats for the season, top tips and even a few recipes.

Go classic or try something new

If you’re worried your cookie platter isn’t as varied as it could be, area bakers assure that there’s nothing at all wrong with the classics.

For example, Sarah Bryan of Sweets of Gold in Milesburg said that chocolate chip remains her favorite holiday cookie, noting, “It may be a boring answer and while I love the versatility of cookies, to me nothing is as warm, comforting and reliable as this classic.”

Meanwhile, Tatiana Polay of The Cakeshop by Tati prefers a gingersnap.

“They are perfectly soft and chewy, but at the same time, they have a nice crispy edge,” she said. “[I] love the complexity and warmth of the flavor.”

Of course, you can’t go wrong with cut-out cookies during the holidays, a favorite for Samantha Ali, who works in the bakery category in State College’s Wegmans.

“The fun shapes and designs provide a nice pop of color and help tie together the holiday theme,” she said. “I don’t think a cookie platter would be complete without them!”

But if you’re looking to expand your palate (and platter), consider something a little less expected.

“My favorite holiday cookie is my mom’s monster cookie recipe,” explained Tammy Hosterman, owner of Comfort Cravings in Penns Valley. “It was our favorite cookie to make growing up, and it brings back all the feels of being home for the holidays. It’s rich and decadent, containing many different elements in one bite, from peanut butter, to oatmeal, to chocolate chips and M&Ms. It was the cookie my brothers and I always fought over for the last one.”

Heather Minnich from the Penn State Bakery similarly related, “Almond spritz cookies are my holiday favorite because they bring back cherished memories of baking with my mom and grandma. I can still picture them laughing and wrestling with the cookie press, vowing every year that it would be the last time. Those moments of joy and tradition are what make holiday baking so special.”

Small adjustments make a big difference

No matter your chosen cookie, though, there are a few key cookie-baking rules you’ll want to follow.

Izzy Aslan of Pouf Patisserie cautioned home bakers to always chill their cookie dough before baking, weigh ingredients rather than using measuring cups, combine a mix of white and brown sugar for a better texture and flavor, slightly underbake your cookies to achieve a softer texture and always opt for high-quality ingredients.

Unsure which ingredients are worth a splurge? Hosterman said to always go for the good vanilla, while Minnich noted that both high-quality butter and chocolate make a big difference, particularly if you’re making chocolate chip or dipped cookies. She also said that if you’re using dark chocolate, opt for at least 60% cocoa.

While many of the bakers agreed that chilling your cookie dough is a necessity, Polay takes things a step further by actually freezing her cookie dough before baking. She additionally provides a caveat to the typical “let your ingredients come to room temperature” rule.

“Since we are in cooler weather, sometimes room temperature is not warm enough,” she said. “You have to make sure your butter, eggs and dry ingredients are at around 70 degrees Fahrenheit. ... Also, make sure to scrape your bowl after adding the eggs. Sometimes, when you don’t scrape your bowl, some of the sugar and butter don’t mix with everything else, and when baked, [the dough] spreads and, sadly, it’s just not a good cookie.”

Lastly, though, if you’re still feeling just slightly overwhelmed, Ali recommended going for a “semi-homemade experience.” Wegmans offers fresh cut-out cookies to decorate at home, as well as ready-to-go icing and, you can even customize the chain’s in-store cookies with extra decorations such as a chocolate dip or drizzle, sprinkles or icing.

Below, bakers offer a few holiday cookie recipes.

Pecan Rum Snowballs, or Mexican Wedding Cookies

Heather Minnich from the Penn State Bakery

1 heaping cup pecans

1 1/4 cups powdered sugar, divided

1 3/4 cups all-purpose flour

1/4 teaspoon cinnamon

1 cup (2 sticks) unsalted butter, at room temperature

1/2 teaspoon sea salt

1 teaspoon vanilla extract

1 teaspoon rum

Instructions:

Preheat the oven to 350°F and line two baking sheets with parchment paper.

In a medium skillet over low heat, toast the pecans for about five minutes, until fragrant. Transfer the nuts to a food processor and pulse to form a coarse meal. Or you can chop the pecans into smaller pieces if you do not have a food processor.

Measure 3/4 cup of the powdered sugar into a medium bowl and set aside for rolling.

In another medium bowl, mix together the flour and the cinnamon.

In the bowl of a stand mixer, cream the butter, the remaining 1/2 cup powdered sugar, and the salt until light and fluffy. Add the vanilla and rum. Gradually add the flour mixture and then the pecans and mix until combined.

Use a 1-tablespoon cookie scoop to scoop the dough. Then, use your hands to roll it into balls and place them on the baking sheets. If the dough is too sticky to handle, chill it in the fridge for 30 minutes before rolling.

Bake for 13 to 16 minutes, until golden. Cool on the baking sheets for 15 minutes, then roll the warm cookies in the reserved powdered sugar.

Transfer to a wire rack to cool completely.

Monster Cookies

Tammy Hosterman, Comfort Cravings

6 eggs

2 cups brown sugar

2 cups sugar

4 teaspoons baking soda

1 cup butter (2 sticks)

3 cups peanut butter

9 cups oatmeal

2 teaspoons vanilla

6 oz. holiday M&Ms

1 pack of your favorite chocolate chips

Instructions:

Cream butter until smooth. Add peanut butter and continue to mix until smooth. Add both sugars, vanilla and eggs. Mix until combined. Add baking soda. Mix in oats, chocolate chips and M&Ms.

Drop by your desired size onto baking sheet lined with parchment paper. Bake at 325 degrees, 6-8 minutes.

Note: This baking time is for a small-size cookie. You may need to adjust baking temp. and time based on cookie size.

Gingerbread Cutouts with Royal Icing

Heather Luse, Delectable Delights By Heather

Yield: approximately 4 dozen cutouts

1 lb. 12 oz bread flour

12 oz. cake flour

1/2 teaspoon salt

1 tablespoon plus 1/2 teaspoon baking soda

3 tablespoons plus 1 teaspoon ground ginger

1 tablespoon cinnamon

2 teaspoon nutmeg

1 teaspoon ground cloves

1 lb. 2 oz brown sugar

1 lb. butter, room temperature

1 lb. molasses

2 eggs

Instructions:

1. Mix together the butter and brown sugar until creamy.

2. Add the eggs and molasses on low, scrape and mix well.

3. Add the dry ingredients and mix until combined.

4. Let the dough rest for an hour in the refrigerator to be able to roll.

5. Roll the dough on a floured surface until about 1/8- 1/4” thick. Cut into desired shapes. If you are sprinkling with crystal sugar, sprinkle before baking.

6. Bake at 350 degrees Fahrenheit about 8-10 minutes until set.

7. Cool and decorated as desired. Allow the royal icing to set to dry.

Royal Icing

4 lb. powdered sugar

1 tablespoon cream of tartar

12 oz liquid egg whites

Instructions:

1. Mix on low with a paddle the entire time.

2. Mix approximately 8-10 minutes or until desired consistency.

Holly Riddle is a freelance food, travel and lifestyle writer. She can be reached at holly.ridd@gmail.com.