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Holiday Baking

OATMEAL CHERRY COOKIES

December 19, 2019 by Sarah Baade Leave a Comment

We are in full cookie exchange season and I am loving it! This week I participated in an exchange at work and we ended up with seven varieties of cookies (and recipes). SEVEN!!! It had been several years since I last participated in a cookie exchange and I had kind of forgotten how great it is. I love seeing what people bring in and the stories behind the recipes. This is such a great way of using food to create community. With each story that is told about a recipe, we get to know each other a little bit better.

I am a huge fan of any category of dessert – cakes, pastries, tarts, etc. But let’s be real here, cookies are awesome for several reasons. They are typically easy to make. Most recipes make at least a couple dozen cookies which means you have more to share. If you aren’t needing a few dozen cookies to share, you can always freeze them for later. Actually, you can freeze the dough into individual cookie dough balls and then bake them when the craving strikes. OR, you can bake them all from the get go and just thaw them out when you’re ready for a treat. Cookies really do have a flexibility that most other desserts just don’t have.

For this year’s cookie exchange, I reached into my grandmother’s recipe box. To be fair, I chose this Oatmeal Cherry Cookie recipe partly because I already had all but one ingredient in the house and partly because it sounded like a fun twist on the more traditional oatmeal cookie. The maraschino cherries add a different sweetness than the raisins you would typically find in an oatmeal cookie but they also give a festive pop of color. These cookies are a bit smaller than what most recipes seem to make but I actually really love the size. It gives you that sweet treat that you’re looking for without over indulging. This recipe is also perfect for a cookie exchange because it makes FIVE dozen cookies. That’s right, no need to double the recipe. You’ll get five dozen little cookies out of the recipe as it is. You’re welcome.

OATMEAL CHERRY COOKIES

Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 5 dozen cookies

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 3/4 cup shortening
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3 cups old-fashioned oats
  • 3/4 cup red maraschino cherries, chopped

Instructions
 

  • Preheat oven to 350°F.
  • In a medium bowl, whisk together flour, salt, cinnamon, baking soda and cloves. Set aside.
  • In a large bowl, beat shortening, sugars, egg, and vanilla extract.
  • Stir dry ingredients into sugar mixture.
  • Stir in oats and cherries.
  • Drop dough by the teaspoonfuls, two inches apart on a parchment lined cookie sheet. Bake 12-14 minutes.

Notes

Tip: Wear food safe gloves when chopping the cherries so the food dye doesn’t stain your hands.
Keyword Oatmeal Cherry Cookies, Oatmeal Cookies
Original recipe source unknown. Recipe has been modified from this version for the purpose of this blog.
If you enjoyed this recipe, you might also like:

Peanut Butter Cut-Out Cookies

Soft Batch Chocolate Chip Cookies

Potato Chip Cookies

Lemon Iced Ginger Cookies

Vegan Shortbread Cookies with Dark Chocolate Drizzle

Stir-N-Drop Sugar Cookies

Filed Under: Grandma's Recipe Box, Recipe, Uncategorized Tagged With: Baking, Cherries, Cookie Exchange, Cookie Recipe, Cookies, Dessert, Holiday Baking, Holiday Cookies, Holiday Dessert, Holiday Recipe, Homemade Cookies, Oatmeal Cherry Cookies, Oatmeal Cookies

Lemon Iced Ginger Cookies

December 26, 2017 by Sarah Baade 10 Comments

I’m Hooked

I used to think sugar cookies were the ultimate iced Christmas cookie. They are certainly a classic but let’s be honest, they are really just sugar on sugar no matter how beautiful they are. Why not add some flavor to the sweetness? Enter these yummy Lemon Iced Ginger Cookies. Over the last few years I have developed a love for ginger bread. That spice blended with a bit of sweet icing is absolutely delicious. Add in a hint of lemon and I’m hooked; you’re going to have to hold me back from eating the entire batch of cookies!

Soft ginger cookies topped with bright lemon icing.

No Chill Required

Let’s get into the details on these Lemon Iced Ginger Cookies. The first thing I always want to know about a cookie recipe is if I need to chill the dough. Good news, no chill required for these! Preheat your oven and then combine all of your dry ingredients in a bowl. In your stand mixer, beat the sugars, molasses, and eggs. Then gradually add the dry ingredients into the sugar mixture. Keep in mind this dough gets relatively thick which is why I choose to use my stand mixer. Once combined, roll dough into balls and place on prepared cookie sheet 2″ apart. Bake 14-16 minutes then cool completely on a wire rack. Using a fork or whisk, combine icing ingredients until there are no more lumps. Top each cookie with desired amount of icing. Enjoy!

Plate of 3 ginger cookies with white icing.

Tips:

  • If you prefer a thin glaze instead of icing, add extra milk to the icing until it is the consistency you desire.
  • If you need to approach this recipe in steps, tackle the cookies one day and ice them the next day.
Plate of 3 ginger cookies with white icing.

Lemon Iced Ginger Cookies

Sarah Baade
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 36 Cookies

Ingredients
  

For the Ginger Cookies

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup brown sugar, packed
  • 1 cup sugar
  • 4 Tablespoons unsalted butter, softened
  • 3 large eggs
  • 3/4 cup molasses

For the Lemon Icing

  • zest of 1 lemon
  • 1 1/2 cups powdered sugar
  • 3 Tablespoons milk

Instructions
 

  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • In a medium bowl, combine flour, ginger, cloves, salt and baking soda.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar with granulated sugar and butter. Add eggs and molasses. Mix in dry ingredients 1 cup at a time.
  • Roll cookie dough into tablespoon sized balls and place on the parchment paper. Leave 2-inches between the cookies. Bake for 14 to 16 minutes. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks.
  • Once cookies are cooled completely, add icing ingredients to a small bowl and whisk until powdered sugar fully mixed into milk (there should not be any lumps). Spread icing over cookies as desired.

Notes

If you prefer thicker icing, consider doubling the icing recipe.
Keyword Christmas Cookies, Cookies, Ginger Cookies, Holiday Cookies, Holiday Recipe, Homemade Cookies, Lemon Iced Ginger Cookies

Looking for more holiday cookie ideas? Check these out!

Peppermint Sugar Cookies With Cream Cheese Frosting

Red Velvet Crinkle Blossom Cookies

Filed Under: Uncategorized Tagged With: Baking, Chirstmas Cookies, Cookies, Dessert, Ginger, Holiday Baking, Holiday Cookies, Icing, Lemon

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