Bake from Scratch Magazine Special Issue: Holiday Cookies (2020)

  • Mimosa cutout cookies

    Mimosa cutout cookies (page 9)

    from Bake from Scratch Magazine Special Issue: Holiday Cookies (2020) Bake from Scratch Magazine Special Issue

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas
    • Ingredients: unsalted butter; confectioner's sugar; orange zest; eggs; vanilla bean paste; all-purpose flour
    • Accompaniments: Sparkling wine royal icing
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Notes about Recipes in this book

  • Peppermint mocha red velvet marble cookies

    • Shewi128 on December 14, 2022

      These were absolutely beautiful and very festive. However, the mocha flavor was quite strong.

  • Five-spice cranberry jam thumbprint cookies

    • Shewi128 on December 19, 2022

      I don't give 5 stars to many recipes, but this cookie was phenomenal. The texture of the cookie was perfect: it was light, not too chewy or too tender, and the almond flavor really complemented the cranberry jam well. I loved the surprising flavor of the five-spice mixture in the cranberry jam. It may not have been the favorite of the cookie party or with kids, but I loved it.

  • Chocolate cinnamon crinkle cookies

    • Shewi128 on December 14, 2022

      I loved the addition of the cinnamon. These turned out great with a perfect amount of chew and crunch from rolling in sugar.

  • Peppermint bark cookies

    • Shewi128 on December 14, 2022

      I love all things peppermint bark, so this recipe called out to me. The bars turned out beautifully. The white chocolate swirl looked beautiful even without adding white food coloring. However, they were a little less than perfect. I only cooked the bars at the low end of the range (30 minutes), and they ended up a little dry and overcooked. Also, for some of the bars, the chocolate layer wouldn't quite meld with the peppermint layer, so it would peel off the cookie and peppermint base. I would maybe make these again, but I would incorporate maybe a small amount of semisweet chocolate in it to make it a little less bitter.

  • Browned butter sugar cookies

    • Shewi128 on February 10, 2022

      These looked really pretty from the non-pareils. However, the texture ended up a little dry. I don't think I'd make these again.

  • Cheesecake bars with chocolate and caramel

    • Shewi128 on December 14, 2022

      This turned out really well. The chocolate and caramel were really balanced. It does make a large amount--consider yourself warned.

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  • Published Oct 23 2020
  • Format Magazine
  • Page Count 113
  • Language English
  • Countries United States
  • Publisher Hoffman Media

Publishers Text

Bakers, it’s time to pull out the cookie cutters and piping tips—our 2020 Holiday Cookies special issue is here! This issue includes a merry and bright star-studded lineup of bakers in addition to our own holiday favorites. Rebecca Firth brings spice, spirits, and her typical cookie prowess to our pages. Dazzling snow globe and stocking cookies were created with care by Emily Hutchinson, the queen of cookie decorating, equipped with helpful step-by-step photos. Her stunning recipes for Twinkling Tree Cookies and Poinsettia Cookies are our gorgeous cover stars. Mike Johnson, brownie connoisseur, offers several delicious bars and cookies, including Peppermint Patty Brownies that everyone will rave about all season long. Erin Clarkson brings fabulous new recipes to the table, like Cranberry Shortcake Bars and Chocolate Cherry Linzer Cookies. Laura Kasavan delivers her usual buttery, crumbly comfort in the form of Chocolate Toffee Shortbread and Cranberry Cheesecake Cookies. And finally, how could Sarah Kieffer not finish things off with an epic pan bang? Chocolate-Mint Pan-Banging Cookies, along with cheesecake bars and pumpkin blondies, round out this wonderfully festive collection of cookies.