Holiday cookie recipes

Atlanta Restaurants & Food

Chestnuts roasting on an open fire simply can't compete with the scent of baking cookies. Here are some festive holiday favorites from the AJC archives.

Dairy-, Egg- and Nut-Free Chocolate Crinkles

1 / 11

Chestnuts roasting on an open fire simply can't compete with the scent of baking cookies. Here are some festive holiday favorites from the AJC archives, starting with these Heavenly Cutouts. a Heavenly Cutouts The yield for this recipe will vary according to the cutters you use. This recipe will make a generous amount of frosting. Wrapped tightly, leftover frosting will keep in the refrigerator for up to two months. Hands on: 1 hour Total time: 1 hour, 10 minutes plus decorating time Makes: 66 cookies Ingredients: 3/4 cup (11/2 sticks) unsalted butter, at room temperature 3/4 cup granulated sugar 1 egg 1/4 cup sour cream 2 teaspoons vanilla extract, divided 1/2 teaspoon peppermint extract 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt, divided 1 cup vegetable shortening 1 pound (3 cups) powdered sugar 3 tablespoons milk, as needed Food coloring, if desired Sparkling sugar, if desired Instructions: To make the dough: In the bowl of a stand mixer or in a large bowl, beat butter and sugar until light, about 3 minutes. If using a hand mixer, this may take a little longer. Add egg, sour cream, 1 teaspoon vanilla and peppermint extract and beat to combine. In a small bowl, whisk together flour, baking powder and 1/2 teaspoon salt. Slowly add flour mixture to butter mixture and beat until a stiff dough is formed. Divide dough into quarters and wrap each quarter in plastic wrap or foil and refrigerate 4 hours or up to 2 days. To bake: Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Remove 1 dough quarter from refrigerator. Lightly flour counter and roll dough out to 3/8-inch thick. Cut out shapes and place them on prepared baking sheet. Gather up scraps and form a ball; wrap ball in plastic wrap or foil and return to refrigerator. Continue with remaining dough quarters. When scraps have chilled, they can be rerolled and cut. Bake 8 minutes or just until edges begin to turn brown. Cool before decorating. To make the frosting: In a medium bowl, using a hand mixer, beat together shortening, powdered sugar, remaining teaspoon vanilla and remaining 1/2 teaspoon salt. Beat until smooth; add enough milk to make the consistency you prefer: stiffer for spreading with a spatula, looser for using a piping bag. For colored frosting, divide total amount into small bowls and add 1 drop of food coloring at a time until frosting reaches your desired color. Frost cookies after they are cool. Allow decorated cookies to sit 1 hour before moving. Per cookie: 106 calories (percent of calories from fat, 46), 1 gram protein, 14 grams carbohydrates, trace fiber, 6 grams fat (3 grams saturated), 9 milligrams cholesterol, 49 milligrams sodium.

Today’s Gallery Headlines

Credit: Daniel Varnado/For the Atlanta Journal-Constitution

Things to do

PHOTOS: Milton vs. Gainesville high school football

PHOTOS: Marietta vs. North Cobb high school football

PHOTOS: Atlanta Pride Parades through the years

PHOTOS: UGA students capture scenes of Georgia National Fair

Photos: Splish Splash Doggie Bash at Piedmont Park

PHOTOS: Georgia bounces back against Kentucky

PHOTOS: Chris Brown returns to Atlanta

AJC Photos of the Month -- September 2025