3 in 1 Holiday Cookies
Holiday Cookie Dough Base - One Dough, Three Cookie Variations
| Category: | Desserts |
| Seasons | |
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Ingredients
Ingredients
| 1 Oakdell Omega-3 Brown Eggs |
| 1 cup butter |
| 2 cups + 2 tbsp all-purpose flour |
| 1 tsp baking soda |
| 1/4 tsp salt |
| 3/4 cup granulated sugar |
| 3/4 cup brown sugar, lightly packed |
| 2 tsp vanilla extract |
Browned Butter Snickerdoodles
| 1/4 cup sugar |
| 1 tbsp cinnamon |
| sprinkles (if desired) |
Brown Butter Dulce De Leche Cookie Cups
| 1 can (13.4 oz) dulce de leche |
| crystalized sea salt (if desired) |
Browned Butter Chocolate Peppermint Cookies
| 1/8 cup unsweetened cocoa |
| 1/3 cup milk chocolate chips |
| 2 oz cream cheese, softened |
| 1/4 cup butter, softened |
| 1 cup powdered sugar |
| 1 tbsp milk |
| peppermint candies, crushed |
3 in 1 Holiday Cookies Directions
- Preheat oven to 350 degrees F. Melt butter in a medium saucepan over medium heat until stops bubbling; swirl the pan occasionally. Then cook another 2 or 3 minutes until brown bits form and the butter smells nutty. Pour into a medium bowl and cool 5 minutes.
- In a medium bowl, mix together flour, baking soda, and salt.
- Using hand beaters, mix both sugars into the butter. Mix in the egg and vanilla. Mix in flour mixture until well combined. Divide the dough into 3 bowls.
Recipe notes
Browned Butter Snickerdoodles:
On a plate combine sugar and cinnamon. Using a 1 tablespoon scoop, roll into 9 balls and roll into sugar/cinnamon and sprinkles if desired. Place on a greased baking sheet and bake for 10 minutes
Brown Butter Dulce De Leche Cookie Cups:
Place 1 tablespoon dough into 12 cups of greased mini cupcake pan. Press dough down and up the sides of each cup. Press down with the back of a tablespoon or a thin tall glass, such as a shot glass. Bake for 14 minutes. Press down the dough again with the back of a tablespoon or thin glass. Place 1 tablespoon dulce de leche into each cup. Sprinkle with crystallized sea salt if desired.
Browned Butter Chocolate Peppermint Cookies:
Beat in cocoa into dough. Fold in chocolate chips. Bake for 10 minutes.
Whip cream cheese and butter until fluffy. Mix in peppermint extract. Mix in powdered sugar and milk. Spread over cooled cookies. Sprinkle crushed candies on top.
