It’s the most wonderful time of the year… to bake in your kitchen! So, we’ve compiled a collection of our staff’s sweetest treats for the holidays. Check ’em out below!

Peppermint Crunch Sugar Cookies (staff fave: Courtney Ruge)

  • Ingredients
    • 1 pack of your favorite pre-made sugar cookies 
    • 1½ cups white chocolate baking chips
    • 1/3 cup finely crushed peppermint candy canes
    • 1 tablespoon vegetable oil
    • Parchment paper
  • Instructions
    • Bake cookies per instructions. (If you’re using Sweet Loren’s, I typically bake at 350 degrees for 10-12 minutes. You must let these cool for at least 10 minutes before moving to the next step!)
    • While the cookies are cooling, place white chocolate chips + 1 tablespoon of vegetable oil in a small bowl and microwave for 2-3 minutes, stirring once about halfway through. Continue this step until the chocolate is melted thoroughly. It should be smooth and easy to stir.
    • Next, dip one side of cooled cookie into melted chocolate mix. Then set on parchment paper or cooling rack and immediately sprinkle with crushed candy canes. Repeat for all cookies.
    • Let cookies rest until the crushed candy canes are set, then transfer to in an air-tight container for best keeping.

Reindeer Chow (staff fave: Nick Newhard)

  • Ingredients
    • 7 cups Chex cereal
    • 1 cup chocolate chips
    • ½ cup smooth peanut butter
    • ¼ cup butter
    • 1 teaspoon vanilla extract
    • 2 cups powdered sugar
    • 2 cups holiday M&Ms (red and green)
  • Instructions
    • In a large microwave safe bowl, melt chocolate chips, peanut butter, and butter for 30 seconds and then stir. Continue microwaving in :15 second increments, stirring after each time, until chocolate is completely melted. Stir in vanilla.
    • Gently fold in Chex cereal, careful not to break the pieces until evenly coated.
    • Add powdered sugar to a large zip top bag and then add cereal mixture. Seal the bag and shake well until each piece is evenly covered with powdered sugar.
    • Transfer chow back to a clean bowl and fold in M&Ms.
    • Store in an airtight container.

Peanut Butter Jingle Balls (staff fave: Lynsy Anderson)

  • Ingredients
    • 1 ¼ cups smooth peanut butter
    • ½ cup maple syrup
    • ¼ cup coconut oil (soft)
    • ⅓ cup blanched flour
    • ¾ teaspoon salt
    • 1 teaspoon vanilla extract
    • 2 cups dark chocolate chips
  • Instructions
    • In a large bowl, cream together the peanut butter, maple syrup and coconut oil using an electric hand mixer until very smooth.
    • Stir in the flour, salt and vanilla and mix well. Chill the mixture in the freezer for 30 minutes or until firm enough to roll into balls.
    • Roll into one inch balls (about 22-25) and place on a parchment or wax paper-lined baking sheet. Put a toothpick in each one for easier dipping then place back in the freezer for 30 minutes.
    • While they’re freezing, make your dipping chocolate. Simply place in a microwavable bowl and melt on increments of 30 seconds, stirring in between, until fully melted.
    • If you’re making the keto version of these healthy buckeyes, melt the coconut oil, vanilla, salt, unsweetened cocoa powder and your favorite sugar substitute in a medium bowl and set aside.
    • Once balls are firm, remove from freezer and carefully dip each one in the chocolate and coat about 2/3 of the way as shown in the photos. Place back on the baking sheet and repeat for all. Once done, refrigerate or freeze until firm and serve right away.

Gingerbread Crinkle Cookies (staff fave: Chelsea Martin)

  • Ingredients
    • 3 cups unbleached all-purpose flour
    • 3/4 cup dark brown sugar, packed
    • 3/4 teaspoon baking soda
    • 1 tablespoon ground cinnamon
    • 1 tablespoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 12 tablespoons (1 1/2 sticks) unsalted butter, softened, but still cool, cut into 1/2-inch cubes
    • 3/4 cup molasses
    • 2 tablespoons milk
    • 1/2 cup granulated sugar
    • 1/2 cup confectioners’ sugar
  • Instructions
    • With an electric mixer, stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 20 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
    • Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight.
    • Preheat the oven to 350° F. Line the two baking sheets with parchment paper.
    • Take the cookie dough out of the fridge and scoop a heaping tablespoon full of dough. Roll dough into a ball and be careful not to overwork the dough as it will lose its chill and get too warm.² Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners’ sugar and roll again until coated evenly. Place the coated dough balls 1-inch apart from each other on the prepared baking sheet.
    • Bake the cookies until set in the centers, 12 minutes. Do not over bake. Cool the cookies on the sheets 2 minutes, then remove the cookies to a wire rack to cool to room temperature. Store gingerbread crinkle cookies in an airtight container at room temperature for up to a week.