Today is National Cookie Day! I like to use this holiday as an excuse to try new recipes – not that I need an excuse to bake cookies. To celebrate, we asked the chefs at EPCOT to share recipes with us. They shared five from the Holiday Cookie Stroll at EPCOT International Festival of the Holidays presented by AdventHealth, which runs now through December 30.
Today’s recipes feature a mix of returning favorites including the Hazelnut Linzer Cookie from Bavaria Holiday Kitchen and new items like the Maple Leaf Shortbread Cookie with Maple Buttercream from Yukon Holiday Kitchen. I have added tips to help your baking go smoothly.
If you’re visiting EPCOT today (or any day) don’t forget to check out the Holiday Cookie Stroll. Collect stamps in your Festival Passport by purchasing five featured cookies from the Holiday Kitchens. Visit Holiday Sweets & Treats and redeem for a special treat.
All this talk about cookies makes me hungry. Let’s get to the recipes!
Cinnamon-Spiced Chocolate Crinkle Cookie Recipe
From Holiday Kitchen
Our first recipe is the Cinnamon-spiced Chocolate Crinkle Cookie. Cinnamon adds just the right amount of spice to these rich chocolate cookies. To keep the glaze smooth, make sure to sift the powdered sugar.
Since this recipe makes 4 dozen cookies, balls of dough can be made ahead of time and stored in the freezer. If baking frozen balls of dough adjust the baking time to 10-12 minutes.
Cinnamon-Spiced Chocolate Crinkle Cookie Recipe
Makes 4 dozen cookies
Ingredients
Instructions
- Melt chocolate in a double-boiler. Set aside to keep warm.
- Combine flour, cocoa powder, cinnamon, baking powder, and salt in a large mixing bowl; set aside.
- Cream butter and both sugars in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add eggs one at a time and vanilla. Beat for one minute, until fully combined.
- Add melted chocolate and stir with wooden spoon or spatula until fully incorporated. Stir in flour until just combined.
- Cover and refrigerate for 30 -35minutes to allow chocolate to set.
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Use a 2 tablespoon scoop to portion dough. Roll dough into balls and place 12 balls on each baking sheet. Bake for 8-10 minutes, until edges are set, but centers are still soft.
- Cool for 5 minutes on baking sheet then transfer to wire racks. Repeat with remaining dough.
- Cool completely before icing. Store iced cookies in an airtight container.
- Sift powdered sugar into a medium bowl. Add vanilla extract and milk and whisk until smooth. Spread glaze on cooled cookies. Sprinkle with desired amount of cinnamon.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Hazelnut Linzer Cookie with Raspberry Jam Recipe
From Bavaria Holiday Kitchen
Next is the Hazelnut Linzer Cookie with Raspberry Jam. This traditional holiday cookie looks beautiful on a platter and tastes even better than it looks.
We used a small Mickey-shaped cookie for the center, but you can use any shape you like.
Hazelnut Linzer Cookie with Raspberry Jam Recipe
Makes 16 cookies
Ingredients
Instructions
- Pulse hazelnuts in a food processor until ground. Combine ground hazelnuts, flour, cinnamon, cardamom, cloves, baking powder, and salt in a medium mixing bowl and set aside.
- Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add egg, egg yolk, and vanilla extract and beat for 1 minute. Slowly add flour mixture and mix until soft dough forms. Divide dough into two rounds. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- Remove one round of dough from refrigerator and roll on a floured surface to 1/8-inch thickness. Cut into 3-inch circles. Place 8 cookies on each baking sheet. Bake for 12-15 minutes, until edges are set, but not browned. Cool on baking sheet for 5 minutes, then transfer to wire racks.
- Remove remaining dough from refrigerator and roll to 1/8-inch thickness. Cut into 3-inch circles. Cut an additional 1/2-inch circle in the center of each cookie. Place on 8 cookies on each baking sheet and bake for 11-13 minutes, until edges are set, but not browned. Cool on baking sheets for 5 minutes, then transfer to wire racks.
- When cookies are completely cooled, turn over cookies without a hole in the center and spread 1-2 teaspoons of raspberry jam on the flat side of each cookie.
- Sprinkle powdered sugar on top of the cookies with a hole in the center and place on top of jam. Store in airtight container.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Ginger-Molasses Cookies with Cream Cheese Icing Recipe
From Experimental Prototype Cookies of Tomorrow at EPCOT
The Ginger-Molasses Cookies with Cream Cheese Icing are soft, chewy, and have the perfect blend of spices. The cream cheese icing adds a decadent touch to these cookies.
Since this is a large recipe, balls of cookie dough can be frozen after they are rolled in sugar. If baking from frozen dough adjust time to 10-12 minutes.
Ginger-Molasses Cookies with Cream Cheese Icing Recipe
Makes 5 dozen cookies
Ingredients
Instructions
- Combine flour, baking soda, ginger, cinnamon, cloves, and sea salt in a medium mixing bowl; set aside.
- In the bowl of a mixer fitted with a paddle attachment, cream butter, 1 cup sugar, and brown sugar until fluffy. Add molasses and eggs and beat on medium speed for 1 minute, until fully combined.
- Add 1/3 of the flour mixture at a time and beat on low speed until just incorporated.
- Transfer dough to an airtight container and chill in refrigerator at least 2 hours.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside. Place remaining 1/2 cup sugar in a small bowl.
- Roll cookies into 1-inch balls. Roll in sugar and place 12 cookies on each baking sheet.
- Bake for 8-10 minutes, until cookies begin to crack on top. Cool for 5 minutes, then transfer to wire racks. Repeat with remaining dough.
- Cool completely before icing.
- In the bowl of an electric mixer fitted with a paddle attachment, cream softened butter and cream cheese until smooth. Add vanilla and almond extract and beat until combined.
- Add powdered sugar and beat on low speed for one minute, until combined. Increase speed to medium and beat for 2 minutes, until fully incorporated.
- Spread icing on top of cooled cookies and decorate with sprinkles. Store in airtight container.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Maple Leaf Shortbread Cookies with Maple Buttercream Recipe
From Yukon Holiday Kitchen
Our fourth cookie is the Maple Leaf Shortbread Cookie with Maple Buttercream. Buttery shortbread combines with flavorful maple buttercream to make an amazing sandwich cookie. This recipe is easily doubled if you are feeding a crowd.
Since the shortbread contains quite a bit of butter, keep the refrigeration time under one hour so the dough is easier to roll out.
Maple Leaf Shortbread Cookies with Maple Buttercream Recipe
Makes 12 cookies
Ingredients
Instructions
- Cream butter and powdered sugar in the bowl of an electric mixer fitted with a paddle attachment until combined. Add vanilla bean paste and beat for 1 minute.
- Add cake flour, salt, and maple syrup and mix on low speed until soft dough forms. If dough is crumbly, transfer to a floured surface and knead until soft.
- Flatten dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
- Roll dough to 1/8-inch thickness. Use a 3-inch maple leaf cookie or fondant cutter to cut 24 cookies. Place 12 cookies on each baking sheet. Sprinkle sanding sugar on 12 of the cookies.
- Bake for 8-10 minutes, until cookies are set, but not browned.
- Cool baking sheet for 5 minutes, then transfer to wire racks. Cool completely before icing.
- Combine shortening and powdered sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on low speed until combined. Increase speed to high and beat until fluffy.
- Add salt, maple extract, and maple syrup and beat for 1 minute on low speed, until combined.
- Spread 2 tablespoons of buttercream on each of the 12 cookies that do not have sanding sugar on top. Place remaining cookies on top.
- Store in airtight container.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Coffee-Mocha Cookie Recipe
From Mele Kalikimaka Holiday Kitchen
Our final cookie is the Coffee-Mocha Cookie topped with coffee-infused buttercream, cocoa nubs, and chocolate-covered espresso beans. The coffee buttercream, chocolate-covered espresso beans, and cocoa nibson top make this a great pairing with a cup of coffee or tea as an afternoon treat!
This recipe calls for gluten-free flour. To ensure a gluten-friendly recipe, make sure all ingredients and toppings are gluten-free.
Coffee Mocha Cookie Recipe
Makes 20 cookies
Ingredients
Instructions
- Whisk gluten-free flour, cocoa powder, instant coffee, cream of tartar, baking soda, and salt together in a medium mixing bowl. Set aside.
- Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add half of gluten-free flour mixture and beat on low speed until incorporated.
- Add eggs, coffee extract, and vanilla extract and mix on low speed until smooth. While mixer is on low speed, add remaining flour and beat for 1-2 minutes until fully mixed, scraping side of mixer as needed. Cover and chill dough in refrigerator for 30 minutes.
- Preheat oven to 325ºF. Line 2 baking sheets with silicone mat or parchment paper and set aside.
- Use a 1/4 cup scoop to shape cookies into balls. Place 6 cookies on each baking sheet and gently flatten to 3/4-inch thickness.
- Bake for 10-12 minutes until tops just begin to crack, but center is slightly soft.
- Cool on pan for 5 minutes, then transfer to wire racks until room temperature. Repeat with remaining dough.
- Place butter in the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until there are no lumps.
- Add half of the powdered sugar and beat on medium speed until combined. Add remaining powdered sugar and beat on high speed until fluffy.
- Add coffee and vanilla extracts and beat until fully incorporated.
- Cover and refrigerate until ready to serve.
- Spread 1-2 tablespoons of coffee buttercream on top of each cooled cookie.
- Add 3 chocolate-covered espresso beans and desired amount of grated cocoa nibs to the top of each cookie.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
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