Make the best cookies ever, all year long!

• Over 150 recipes for all-time favourite cookies and desserts, plus new and exciting twists to classic recipes, to make all year-round
• No-bake cookies, dessert bars, frostings, fudge, popular candy bar cookies, holiday cookies, and gluten-free options are all included
• Delicious holiday favourites including snickerdoodles, gingerbread cookies, sugar cookies, chocolate peanut butter blossoms, and thumbprint cookies
• Bake for cookie swaps, gifting, parties, and the holidays, with dessert recipes perfect for every occasion

Classic Cookies features a whopping 166 recipes for cookies, dessert bars, frostings, popular candy bar cookies, holiday cookies, and even gluten-free recipes!

Perfect for cookie swaps, parties, gift-giving, or any occasion, these year-round cookie recipes range from nostalgic favourites and festive Christmas cookies to new and exciting ideas that will breathe new life into your baking.

From salted caramel pretzel bites and no-bake peanut butter chews to fudgy mint brownies, lemon sugar bars, and so much more, also included are tons of must-make holiday favorites, with both classic versions and variations of snickerdoodles, gingerbread cookies, sugar cookies, chocolate peanut butter blossoms, and thumbprint cookies.

With this tasty cookbook in your home library, you’ll be inspired to bake up a storm every day all year long!

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Thumbprint Snow People

Makes 28

Ingredients

• ½ cup butter, softened

• ¼ cup sugar, plus more for rolling

• ¼ cup brown sugar

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 egg

• 3 tablespoons milk, divided

• 1 teaspoon vanilla

• 2 cups flour

• 1 ¼ cups powdered sugar, sifted

• ½ teaspoon almond extract

• Orange and black paste food coloring, as needed

Directions

1. Preheat your oven to 375 degrees F and line cookie sheets with parchment paper; set aside.
2. In a big bowl, beat butter on medium speed about 30 seconds. Beat in ¼ cup sugar, brown sugar, baking powder, and salt, scraping bowl occasionally. Mix in egg, 1 tablespoon of milk, and vanilla, then beat in the flour until well mixed.
3. For each cookie, shape dough into two ¾ -inch balls and place beside each other on the prepped cookie sheets, sides touching.
4. Press a thumb or the back of a small round measuring spoon into each ball to form an indentation. Repeat with remaining dough. (Or make face-only cookies by using one dough ball.)
5. Bake 7 to 9 minutes, until the edges are light brown. Press indentation again. Transfer cookies to a rack to cool.
6. For the icing, stir together the powdered sugar, remaining 2 tablespoons of milk, and almond extract until smooth; fill the cooled cookie indentations with icing and let set several hours to dry.
7. Tint half the remaining icing orange; tint the other half black. When the white icing is dry, decorate the cookies with the coloured icing. Serve and enjoy!

Recipe reprinted with permission from Fox Chapel Publishing.