With the holidays coming up, baking cookies is a must. If you’re like me, choosing what kind of cookie to make can be difficult. Find your zodiac sign to see what type of cookie you should bake this holiday season (recipes included!).
Aries (March 21-April 19)
Peanut Butter Cookies
Ingredients
2 ½ c. all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. kosher salt
1 c. unsalted butter, softened
1 c. sugar
1 c. light brown sugar
2 large eggs
1 ½ c. creamy peanut butter
Directions
1. In a large bowl, whisk together flour, baking soda, baking powder, and salt.
2. Using a stand or hand mixer, beat butter and sugars on medium speed until very fluffy, or for 2 minutes. Beat in eggs one at a time, mixing well after each addition. Add peanut butter and continue mixing until mixture is completely smooth and fluffy, 2 to 3 minutes more.
3. Add flour mixture in batches and continue mixing, scraping sides of bowl as you go. Refrigerate batter 1 hour.
4. When ready to bake, preheat oven to 350° and line two baking sheets with parchment. Drop tablespoons of dough on prepared baking sheets, about 1½” apart.
5. Using a fork, score cookies with a cross-hatch pattern.
6. Bake until golden, 15 to 18 minutes. Transfer to wire rack to let cool before serving.
(Recipe and Image from Delish)
Taurus (April 20-May 20)
White Chocolate Macadamia Nut Cookies
Ingredients
2 ¼ c. all-purpose flour
1 tsp. baking soda
¼ teaspoon salt
1 c. light brown sugar, firmly packed
½ c. white sugar
1 c. salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
1 c. coarsely chopped macadamia nuts
1 ½ c. white chocolate chips
Directions
1. Preheat oven to 350°F.
2. In medium bowl combine flour, soda and salt. Mix well, set aside.
3. In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
4. Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not over mix.
5. Drop by rounded spoonfuls onto un-greased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.
(Recipe and Image from Genius Kitchen)
Gemini (May 21-June 20)
Shortbread Cookies
Ingredients
¾ c. butter, softened
5 tbsp. sugar
2 c. Gold Medal™ all-purpose flour
Directions
1. Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
2. Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On un-greased cookie sheets, place shapes 1/2 inch apart.
3. Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.
(Recipe and Image from Betty Crocker)
Cancer (June 21 – July 22)
Snickerdoodle Cookies
Ingredients
Dough
1 c. butter, room temperature
¾ c. granulated sugar
½ c. light brown sugar
1 egg, plus 1 yolk
1 tbsp. vanilla
1 tsp. baking soda
1 tsp. cream of tartar
½ tsp. kosher salt
1 tsp. ground cinnamon
2 ¾ c. flour
Cinnamon Sugar Mixture
¼ c. granulated sugar
1 tbsp. ground cinnamon
Directions
1. Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
3. Turn mixer to low and add in flour, mixing until just combined.
4. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
5. Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
6. Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
7. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
(Recipe and Image from Cookies & Cups)
Leo (July 23-August 22)
M&M Cookies
Ingredients
1 c. packed brown sugar
½ c. white sugar
1 c. shortening
2 eggs
1 ½ tsp. vanilla extract
2 ½ c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 ½ c. candy-coated milk chocolate pieces (such as M&M’s®)
Directions
1. In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup candies.
2. Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies.
3. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.
(Recipe and Image from All Recipes)
Virgo (August 23-September 22)
Pumpkin Cookies
Ingredients
2 ½ c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
½ ground nutmeg
½ tsp. salt
1 ½ c. granulated sugar
½ c. butter, softened
1 c. LIBBY’S® 100% pure pumpkin
1 large egg
1 tsp. vanilla extract
Directions
1. Preheat oven to 350° F. Grease baking sheets.
2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
3. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.
4. For glaze : Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
(Recipe and Image from Very Best Baking)
Libra (September 23-October 22)
Gingerbread Cookies
Ingredients
¾ c. butter, softened
1 c. packed brown sugar
1 large egg, room temperature
¾ c. molasses
4 c. all-purpose flour
2 tsp. ground ginger
1 ½ tsp. baking soda
1 ½ tsp. ground cinnamon
¾ tsp. ground cloves
¼ tsp. salt
Vanilla frosting of your choice
Red and green paste food coloring
Directions
1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight.
2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
3. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.
(Recipe and Image from Taste of Home)
Scorpio (October 23-November 21)
Peanut Butter Blossom Cookies
Ingredients
½ c. firmly packed brown sugar
½ c. Land O Lakes® Butter, softened
½ c. peanut butter
1 large Land O Lakes® Egg
1 tsp. vanilla extract
¼ tsp. salt
1 ¾ c. all-purpose flour
1 tsp. baking soda
¼ c. sugar
48 milk chocolate candy kisses, unwrapped
Directions
1. Combine 1/2 cup sugar, brown sugar, butter, and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla, and salt; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Cover with plastic food wrap; refrigerate 30 minutes.
2. Heat oven to 375°F.
3. Shape dough into 1 1/4-inch balls. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.
4. Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove to cooling racks.
(Recipe and Image from Land O Lakes®)
Sagittarius (November 22-December 21)
No-Bake Cookies
Ingredients
½ c. butter, cut into pieces
2 c. granulated sugar
½ c. milk
¼ c. unsweetened cocoa powder
½ c. creamy peanut butter
1 tsp. vanilla extract
3 c. quick-cooking oats
Directions
1. Before getting started, make sure to gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside.
2. Place the butter, sugar, milk, and unsweetened cocoa powder in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds (make sure to set a timer!) stirring occasionally.
3. Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
4. Drop spoonfuls of the mixture onto the prepared baking sheets (I like to use a 2 tablespoon cookie scoop). Allow to cool for 20-30 minutes, serve, and enjoy!
(Recipe and Image from Live Well Bake Often)
Capricorn (December 22-January 19)
Oatmeal Cookies
Ingredients
1 c. butter room temperature
1 c. brown sugar tightly packed
½ c. sugar
2 large eggs
1 ½ tsp. vanilla extract
1 ¾ c. all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
¾ tsp. salt
¾ tsp. cinnamon
3 c. old-fashioned rolled oats
1-2 c. raisins or chocolate chips (optional)
Directions
1. Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
2. Add eggs, one at a time, beating until combined.
3. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
5. Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
6. Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
7. Chill dough in refrigerator for 30 minutes.
8. Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
9. Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2″ apart.
10. Allow cookies to cool completely on cookie sheet before serving and enjoying.
11. Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn’t be raw, they’ll bake completely as they cool).
(Recipe and Image from Sugar Spun Run)
Aquarius (January 20-February 18)
Chocolate Chip Cookies
Ingredients
½ c. unsalted butter, melted
c. granulated sugar
½ c. light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ tsp. baking soda
½ tsp. salt
1 ½ c. all-purpose flour
1 ½ c. chocolate chips (semi-sweet or milk)
Directions
1. Note: This dough requires chilling.
2. Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
4. Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
5. Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
6. Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
(Recipe and Image from Crazy for Crust)
Pisces (February 19-March 20)
Sugar Cookies
Ingredients
Dough
1 c. butter, softened
1 c. granulated sugar
1 egg
2 ½ tsp. vanilla extract
½ tsp. almond extract, optional, but it adds and extra layer of flavor
2 ½ c. all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
Topping
¼ c. granulated sugar, for dipping
Directions
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper (or coat with baking spray).
2. In a large bowl, cream butter and sugar together until light and fluffy, about 1 minute. Add in the egg, vanilla extract, and almond extract; beat until combined.
3. Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again.
4. Roll dough into 1″ balls, and roll in sugar.
5. Place on baking sheet, about 2″ apart. Bake for 10-11 minutes, or until cookies have set.
6. Allow to cool.
7. Enjoy!
8. Feel free to frost them or cover them with a glaze, if desired.
(Recipe and Image from A Latte Food)