I have a couple of suggestions. First and easiest, Sugar Cookies are THE classic holiday cookie but they can be a pain in the butt to make from scratch. I've been using the Betty Crocker Sugar Cookie mix for a few years now. It's super easy and no one would know that it isn't made from scratch. I also find that the Whipped canned frosting is really good. I get the white kind and with a little food coloring I get the festive colors that I want. Add some sprinkles and you're baking like a pro!
PUMPKIN CHOCOLATE CHIP COOKIES
These are our fav Halloween/Thanksgiving cookie. They're very easy and they don't have to be perfect.
1 cp pumpkin
½ cp butter, room temp
1 ½ cp sugar
1 tsp vanilla
2 ½ cp flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 pkg chocolate chips
In a large bowl combine the butter and sugar, use a potato masher or fork to cream them together. Add the pumpkin, eggs and vanilla and stir until well mixed.
Add the dry ingredients and stir it all together. Add the chocolate chips and stir till they’re evenly distributed.
Heat oven to 375*. Use a 1/4 cp measuring cup to drop onto greased cookie sheets. Best made as rather large cookies. Makes 18 lrg cookies.
Bake approx 12-14 min.
CRAISIN ORANGE OATMEAL COOKIES
These are my newest fav holiday cookie. I'm making them tomorrow to take to dinner on Thursday.
1 Cup Butter, Softened
1 Cup Granulated Sugar
1/2 Cup Packed Brown Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
2 Cups Quick Cooking Oats
1 Tablespoon Grated Orange Peel
1 1/2 Cups Craisins
In a large bowl using a hand mixer, or bowl of stand mixer cream together the butter and both sugars until light and fluffy. Beat in the eggs and vanilla until well combined.
In a second large bowl whisk together the flour, baking powder, cinnamon, salt, baking soda, and oats.
Add the dry ingredients to the wet ingredients in two batches while mixing on low speed. Beat just until combined. Fold in the orange zest and dried cranberries.
Chill dough for at least 45 minutes, and up to 3 days.
After chilling, preheat the oven to 375 degrees. Prepare two large baking sheets with non-stick spray or parchment paper. Drop dough by Tablespoon fulls onto prepared pans, two inches apart. Slightly flatten each ball of dough with the palm of your hand.
Bake in preheated oven for 10-12 minutes, until cookies are slightly golden brown around the edges.
NOTE: These cookies need to chill for at least 45 minutes.
NOTE: These cookies have a very thick dough and not much "give" you will want to flatten the dough slightly with your palm before baking.
NOTE: This dough can be kept chilled in the refrigerator for up to 3 days. If you chill the dough for more than 45 minutes, allow it to come to room temperature for 30 minutes before baking.