Christmas Cookie Swap

Search no more for the best holiday cookie recipes offered by Camille Styles who asked some of her favorite bakers to contribute.

So far, the Candied Ginger & White Chocolate Molasses are one of our top picks! Head to the link at the bottom of the page to see the whole cookbook.

Let us know which of the cookie recipes below is your favorite!

BLOOD ORANGE CRINKLE COOKIES

By JOCELYN DELK ADAMS

2 cups (240 grams) all purpose flour

1 teaspoon kosher salt

½ teaspoon baking soda

1 cup (198 grams) granulated sugar

½ cup (113 grams) unsalted butter, melted and cooled

½ teaspoon vanilla extract

1 large egg plus 1 yolk, room temperature

2 tablespoons blood orange zest

2 tablespoons blood orange juice

½ cup (57 grams) confectioners' sugar, sifted

In a large bowl, whisk together flour, salt, and baking soda until just combined. Set aside.

In a separate large bowl, whisk together 1 cup of sugar, melted butter, and vanilla until just combined as well. Stir in egg and egg yolk and whisk until the batter is completely smooth. Mix in the zest and juice then add the flour mixture in three intervals until completely combined.

Chill cookie dough for 2-3 hours. When ready to bake, preheat oven to 325 F and line two baking sheets with parchment paper.

Add confectioners' sugar to a separate small bowl. Using a 1-tablespoon cookie scoop, scoop out balls of dough, roll them between your hands to form perfect balls, then roll in the confectioner’s sugar and place on the baking sheet. Make sure to keep cookies about an inch or 1 1/2 inches apart.

Bake for 8-11 minutes or until cracks have perfectly formed and the cookies have set. Cool for about 5-6 minutes then serve (I like them warm). Blood Orange Crinkle Cookies makes 33 cookies

CANDIED GINGER AND WHITE CHOCOLATE MOLASSES COOKIES

By DAPHNE OZ

2 cups (240 grams) allpurpose flour

1 1/2 teaspoons baking soda

1 teaspoon sea salt

1 ½ teaspoons ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon ground cloves

Pinch ground black pepper

1 ½ sticks (170 grams) unsalted butter, softened

1 cup (198 grams) granulated sugar

1 large egg, room temperature ⅓ cup (113 grams) molasses

1 teaspoon vanilla extract

⅔ cup (123 grams) candied ginger, chopped

6 ounces white chocolate, chopped (about 1 cup)

In a medium bowl whisk together the flour, baking soda, sea salt, cinnamon, ginger, cloves, and black pepper. Set aside.

In the bowl of a stand mixer using a paddle attachment or using a hand mixer add the butter and sugar and cream together until light and fluffy on medium-high speed, 2-3 minutes or so.

Add the egg, molasses, and vanilla and beat again on medium speed until just combined. Add the flour mixture in stages, mixing until a dough forms. Remove the dough from the mixer and gently fold in the candied ginger and white chocolate using a rubber spatula. Remove the dough and pat into a flat rectangle.

Wrap tightly in plastic and allow to chill for at least 4 hours or overnight until solid. When ready to bake, adjust an oven rack to the center and preheat the oven to 350 F. Line two baking sheets with parchment paper.

Remove the dough from the refrigerator and allow it to sit out for about 10 minutes to thaw. Using a knife, cut the dough into 20 equal-sized pieces (about 1.9 ounces each). Roll the portioned dough into balls and place them on the prepared baking sheets about 2 inches apart.

Bake for 14-15 minutes until golden and crispy on the edges but soft in the center. Repeat with the remaining dough. Remove from the oven and allow cookies to cool on the baking sheet to set. Store in an airtight container for up to 4 days at room temperature.