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No-Fuss Festive Cookies
These festive Kitchen Sink cookies are going to be your new favorite cookie this holiday season! These cookies are called Kitchen Sink cookies because they have everything but the kitchen sink in them! They have a festive twist with the sprinkles and cranberries but you can get as creative as you like by adding whatever odds and ends you have in your pantry. They are a keeper! The best part about these easy to make cookies is there is no chill time! Just roll and drop on your cookie sheets. They bake like a dream.
No-Fuss Festive Cookies Recipe
Prep time:
15 min Minutes
Chill time: 12 min Minutes
Servings:
12 cookies
Ingredients
1 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup white sugar
2 flax eggs
1/2 tbsp vanilla
2½ cups Nature's Path Organic All Purpose Flour
1 teaspoon baking soda
1/2 tsp cinnamon
1/2 teaspoon salt
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
1 cup pretzels, crushed
1/2 cup walnuts, chopped
1/4 cup pumpkin seeds
1/4 cup dried cherries or cranberries
Red, white and green sprinkles
Flaky sea salt for garnish
Instructions
Preheat the oven to 375. Place parchment down onto 2 baking sheets and set aside.
Prepare flax eggs by combining 2 tbsp ground flax and 5 tbsp warm water into a small bowl. Whisk to combine and set aside to gel for 10 minutes.
Place butter and sugars into bowl of a standing mixer (can be done by hand or with electric beaters). Cream together until light and fluffy.
Add flax eggs and vanilla and cream again.
Whisk flour, baking soda, cinnamon and salt in a separate bowl.
Add flour mixture to wet and slowly mix to combine.
Scrape down paddle attachment and sides of the bowl.
Stir inclusions into the dough by using a spatula.
Use an ice cream scoop to measure out balls of dough.
Space out 5-6 balls of dough onto prepared cookie sheets.
Bake for 12 minutes until cookies are golden brown.
Carefully transfer them to a cooling rack and garnish with flaky salt.
About The Author
Teri-Ann Carty
