Recipes

Holiday Sugar Cookie Recipes Under 5 Ingredients

December 7, 2015 — by Griffin Thall

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Recipes

Holiday Sugar Cookie Recipes Under 5 Ingredients

December 7, 2015 — by Griffin Thall

Baking cookies is a holiday tradition that we can really sink our teeth into. Satisy your sweet tooth with these Holiday Sugar Cookie Recipes Under 5 Ingredients! By adding a few more ingredients to your regular pre-made cookie dough, you’ll be able to spend more time eating the cookies than making them. And Santa won’t even be able to tell they’re not from scratch!

Peppermint Pinwheel Cookies

These pretty cookies are a cinch to make — add 1/2 teaspoon of peppermint extract if you like, to boost the peppermint flavor!

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Ingredients:

1 (16-ounce) package refrigerated sugar cookie dough, divided in half
1/2 cup flour, divided
12 peppermint candies, finely ground
Red food coloring

Directions:

1) Add 1/4 cup flour to half the cookie dough — mix until well combined. Add remaining 1/4 cup flour, crushed candies, and red food coloring to the remaining dough — mix until well combined (you may want to wear rubber gloves to prevent staining).

2) Place the white dough onto a piece of parchment paper and roll out or pat into an approximately 12” x 8” rectangle. Repeat with the red dough. Using the parchment paper to assist, carefully invert the red dough onto the white dough.

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3) Starting on the long side, roll the dough up into a spiral, using the parchment paper to assist. Wrap the roll in plastic wrap and freeze for at least 2 hours.

4) Preheat oven to 350 F. Cut dough into 1/4-inch slices and place 2-3 inches apart on parchment-lined baking sheets. Bake for 8-10 minutes, or until undersides are light golden brown. Let cookies cool on sheets for 2-3 minutes and then transfer to a wire rack to cool completely.

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“Samoa” Cookies

All the flavors of that iconic Girl Scout cookie are right here — crunchy toasted coconut and a chewy, chocolate-caramel surprise center.

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Ingredients:

1/3 cup sweetened coconut flakes
1 (16-ounce) package refrigerated sugar cookie dough
24 chocolate-covered caramel candies (such as Milk Duds)

Directions:

1) Preheat oven to 350 F and line two baking sheets with parchment paper.

2) Spread the coconut onto one of the baking sheets and bake until golden brown, stirring occasionally (about 10 minutes). Transfer to a bowl to cool completely.

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3) Add cookie dough to cooled coconut and mix well, either by hand or with an electric mixer. Place rounded tablespoons of dough onto your baking sheets. Then press a candy into the center of each.

4) Completely cover the candy with the dough and roll into a ball. Space the balls 2-3 inches apart and bake for 8-10 minutes, or until golden brown. Transfer cookies to a wire rack to cool completely.

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Hot Cocoa Cookies

Yes you can have your hot cocoa and eat it too! These cookies taste like a cup of hot cocoa – toasted marshmallow included!

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Ingredients:

1 (16-ounce) package refrigerated sugar cookie dough
1/4 cup flour
1/3 cup unsweetened cocoa, plus additional for dusting
1/4 cup raw or sanding sugar
18 marshmallows, cut in half

Directions:

1) Preheat oven to 350 F and line two baking sheets with parchment paper.

2) Mix cookie dough with flour and cocoa. Shape into 36 balls. Roll balls in raw sugar to coat, and place on your prepared cookie sheets, placing 1-2 inches apart.

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3) Bake for 8 minutes and then place a marshmallow half atop each cookie. Return to oven and bake for an additional 3-4 minutes (watch carefully; marshmallows should just start cracking around the edges but still maintain their shape).

4) Place trays on a cooling rack and let cookies cool completely. Dust with additional cocoa powder, if desired.

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(via babbly.com)

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