Holiday Cookies Prize Winning Family Recipes From The Chicago Tribune
Introduction
When it comes to holiday traditions, baking cookies is a must for many families. The Chicago Tribune has been gathering prize-winning cookie recipes from its readers for decades, and we've compiled some of the best here for you to enjoy.
Chocolate Chip Cookies
What holiday cookie list would be complete without chocolate chip cookies? This recipe, submitted by a reader named Jackie, won first place in the Chicago Tribune's annual cookie contest in 1993.
To make Jackie's prize-winning cookies, you'll need:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts (optional)
Mix the flour, baking soda, and salt in a bowl. In a separate bowl, cream the butter and sugars until light and fluffy. Add the eggs and vanilla and mix until combined. Gradually add the dry ingredients to the wet mixture and mix until just combined. Stir in the chocolate chips and walnuts (if using).
Drop spoonfuls of dough onto a greased baking sheet and bake at 375°F for 8-10 minutes or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Peppermint Meringue Cookies
If you're looking for a light and airy cookie that's perfect for the holidays, try this recipe from Tribune reader Judy, who won second place in the cookie contest in 1996.
To make Judy's prize-winning cookies, you'll need:
- 3 egg whites, at room temperature
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar
- 1/4 tsp peppermint extract
- Red food coloring (optional)
Preheat your oven to 200°F. Beat the egg whites and cream of tartar on high speed until stiff peaks form. Gradually add the sugar and peppermint extract and beat until the mixture is glossy and stiff peaks form again.
If desired, add a few drops of red food coloring to the mixture and swirl with a toothpick to create a marbled effect. Drop spoonfuls of the mixture onto a parchment-lined baking sheet and bake for 2 hours or until the cookies are dry and crisp. Let cool completely before serving.
Gingerbread Cookies
Gingerbread cookies are a classic holiday treat, and this recipe from Tribune reader Sue won first place in the cookie contest in 1995.
To make Sue's prize-winning cookies, you'll need:
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup molasses
Mix the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a bowl. In a separate bowl, cream the butter and brown sugar until light and fluffy. Add the egg and molasses and mix until combined. Gradually add the dry ingredients to the wet mixture and mix until just combined.
Divide the dough in half and wrap in plastic wrap. Chill for at least 2 hours or overnight. Preheat your oven to 350°F. Roll out the dough on a floured surface to a thickness of 1/4 inch. Cut out shapes with cookie cutters and place on a parchment-lined baking sheet. Bake for 8-10 minutes or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Conclusion
These prize-winning cookie recipes from the Chicago Tribune are sure to become a new holiday tradition for your family. Whether you prefer chocolate chip, peppermint meringue, or gingerbread cookies, there's something here for everyone. Happy baking!