It’s finally that time of the year again, when you post up in the kitchen baking cookies for your family, friends, and neighbors. But who says you can't make a whole batch for yourself? We’ve paired classic holiday cookies with our favorite Stella Rosa® flavors that will make any Scrooge merry and bright this Christmas.
1) Stella Rosa® Rosso & Gingerbread Men
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Ingredients:
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1 large egg, room temperature
- 3/4 cup molasses
- 4 cups all-purpose flour
- 2 tsp. ground ginger
- 1-1/2 tsp. baking soda
- 2 tsp. ground cinnamon
- 3/4 tsp. ground cloves
- 1/4 tsp. salt
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the wet mixture and mix well. Cover and refrigerate for at least 4 hours (preferably overnight)
2. Preheat oven to 350° F. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 inch apart on a baking sheet lined with parchment paper.
3. Bake until edges are firm, 8-10 minutes.
2) Stella Rosa® Orange Moscato & Thumbprint Cookies
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Ingredients:
- 1 3/4 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 1/2 sticks butter, softened
- 1/2 c. granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 jar any flavored jam
Directions:
1. Preheat oven to 350º F. In a large bowl, mix together flour, baking powder, and salt.
2. In another bowl, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg and vanilla, then slowly add dry ingredients until incorporated.
3. Using a small cookie scoop, scoop 1-inch balls onto prepared baking sheets. Press a thumbprint in the center of each ball, deep enough for a spoonful of jam. Fill with jam.
4. Bake until edges of cookies are golden, 13 to 14 minutes.
3) Stella Rosa® Moscato D’Asti & Snowball Cookies
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Ingredients:
- ½ cups powdered sugar
- 2 cups flour
- 1 cup pecans finely chopped
- 1 tbsp. vanilla
- 1 tbsp. cold water
- 1 cup shortening
- ½ tbsp. salt
Directions:
1. Preheat oven to 350º F.
2. Cream shortening and sugar together. Add flour, nuts, and water with vanilla and mix together until dough forms.
3. Roll into little balls and place on greased cookie sheets then flatten a little to ensure they stay in place.
4. Bake for 20-25 minutes, ensuring they do not brown.
5. Sift or dip into powdered sugar immediately after taking them out of the oven.
4) Stella Rosa® Prosecco & Peppermint Chocolate Chip Cookies
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Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- ¾ cup cocoa powder
- 1 cup unsalted butter at room temp
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- ½ tsp. mint extract
- 1 cup semi-sweet chocolate chips
- ½ cup crushed candy canes for topping
Directions:
1. Preheat oven to 350º F.
2. In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa powder. Set aside.
3. Cream butter and both sugars together until smooth. Add in eggs one by one. Add in vanilla extract and mint extract.
4. Gradually add flour mixture to wet mixture until incorporated and barely combined. Stir in chocolate chips.
5. Crush candy canes in a bag then place into a small bowl. Scoop into balls and dip only the tops into candy cane pieces. Do not cover in candy canes.
6. Place cookie balls onto lined baking sheet, about 2 inches apart and bake for 10 minutes.
5) Stella Rosa® Platinum French Vanilla & Melted Snowman Cookies
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Ingredients:
Cookies
- 1 box any sugar cookie mix
- 1 tube black writing icing
- 1 tube blue writing icing
- 1 tube red writing icing
- 1 bag marshmallows
Royal icing:
- 4 cups confectioners' sugar
- 5 tbsp. warm water
- 3 tbsp. Meringue Powder
Directions:
1. Make cookies as directed on the box/bag of mix. Let cool completely.
2. While cookies cool, make royal icing by combining all ingredients until smooth icing has formed and tap bowl to ensure there are no bubbles in the icing.
3. Draw circles or puddle shapes on cookies with icing then fill in.
4. Place marshmallow on top and decorate with colored writing icing
6) Stella Rosa® Pearl Lux Rosé & Spritz Cookies
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Ingredients:
- 2 ¼ cups all-purpose flour
- ¾ cup sugar
- ¼ tsp. baking powder
- ½ tsp. salt
- 1 cup shortening
- 1 large egg
- 1 tsp. vanilla extract
- Sprinkles of choice
Special tools:
Cookie spritzer press
Directions:
1. Preheat oven to 375º F.
2. Sift flour, sugar, baking powder and salt together in a bowl.
3. With a pastry blender or two knives cut the shortening into the dry ingredients until the mixture is full of fine lumps.
4. Add egg and vanilla extract and mix until smooth.
5. Use cookie press to form cookies on baking sheet lined with parchment paper. Add sprinkles of choice. Bake for 8-10 minutes.
We hope you enjoyed these delectable Stella Rosa® wine pairings, and make sure to tag us on Instagram or Facebook if you choose to recreate any of these delicious dishes! Happy holidays!