Do you smell the cinnamon and sugar in the air? Dough my god! Christmas is almost here! Cookies, cakes, pies, cheesecakes, we are sure you’ll want to make every one of these treats. Hence, JCPenney brings you all the baking tools and equipment required to experience love at first bite. Our holiday baking ideas will have you grab those cookie sheets, mixing bowls, and other accessories that will have you asking for more. We also bring you three sugar-galore recipes that are perfect for the night you want to watch a bunch of holiday movies with your family. Keep scrolling because it’s time to bake the world a better place!
Christmas Sugar Cookies
Ingredients
Cookies
1 ½ cups of powdered sugar
1 cup of butter, softened
1 teaspoon vanilla
½ teaspoon almond extract
1egg
2 ½ cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Frosting
3cups powdered sugar
3to 5 tablespoons milk
¼ teaspoon vanilla
Food colors, if desired
Colored sugar or candy sprinkles, if desired
Instructions
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Step 1: In a stand mixer, beat 1 ½ cups of powdered sugar, the softened butter, 1 teaspoon vanilla, almond extract, and egg on medium speed, or mix with spoon, until they are completely blended. Sift in flour, baking soda and cream of tartar. Divide dough in half; shape dough into two disks and wrap in plastic wrap. Cover and refrigerate for at least 2 hours. Meanwhile, heat the oven to 375°F.
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Step 2: Roll each disk on a floured surface about ¼ inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
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Step 3: Bake for 7 to 8 minutes or until the edges are light brown. Cool 1 minute; with help of mittens remove from cookie sheets to cooling racks. Cool completely.
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Step 4: In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or sprinkles and store them in your favorite cookie jar.
Holiday Apple Pie
Ingredients
2 ½ cups flour
1 teaspoon salt
1 ½ sticks butter, 1 1/2 sticks, cold, cubed
8 tablespoons ice water, or as needed
Filing
2 ½ lb granny smith apple, cored, sliced, peeled
¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
Juice from ½ a lemon
1 egg, beaten
1 tablespoon sugar
Instructions
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Step 1: Grab your apron and in a medium-sized bowl, add the flour and salt. Mix with fork or a stand mixer until combined. Add in the cubed butter and break up into flour with a fork. The mixture will still have lumps about the size of small peas.
Step 2: Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky. Work the dough together with your hands and turn it out onto a surface. Work into a ball and cover with cling wrap and refrigerate.
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Step 3: Next, peel the apples, then core and slice. In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon juice. Mix until combined and all apples are coated and refrigerate them. Next, preheat the oven to 375°F (200°C).
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Step 4: On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick. Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
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Step 5: Pour in apple filling mixture and pat down. Roll the other half of the dough on top. Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together. You could also use pie molders to give you pie a fancy spin.
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Step 6: Brush the pie with the beaten egg and sprinkle with the sugar. Cut four slits in the top of the pie to create a vent or use a pie cutter. Bake pie for 50 to 60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains. Remove the pie with help of mittens and allow to cool completely before slicing. Top with ice cream and serve. Store it in a carrier when you have to take your dessert to meet your loved ones.
Gingerbread Cake
¾ cup of melted butter
2 cups of brown sugar
2 cups of molasses
1 cup of warm water
1 cup of buttermilk room temperature
3 large eggs
2 tablespoon ground ginger
1 tablespoon ground cinnamon
¾ teaspoon ground cloves
1 ½ teaspoons salt
1 teaspoons baking soda
1 ½ teaspoons baking powder
4 cups all-purpose flour
Cream Cheese Frosting
2 to 8 blocks cream cheese, softened
½ cup salted butter softened
1 tablespoon vanilla extract
6 cups powdered sugar
Instructions
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Step 1: To get into the holiday spirit, grab the bright red apron and preheat oven to 350°F. Take a pan and lightly grease them and line the bottoms with parchment paper.
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Step 2: In a large mixing bowl, whisk together melted butter, sugar, molasses, warm water, buttermilk, and eggs using measuring cups. Whisk in ginger, cinnamon, cloves, salt, baking powder, and baking soda. Slowly add in flour and mix until just combined.
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Step 3: Divide batter evenly into prepared baking pans. Bake in the preheated oven for 30-35 minutes until a toothpick inserted into the center comes out clean. Let the cake cool in the pans for 5 to 10 minutes before removing and cooling completely on a wire rack.
Step 4: Once cooled, make your frosting by beating butter and cream cheese in a large mixing bowl until smooth. Beat in vanilla extract until combined. Slowly add in powdered sugar until you reach your desired frosting consistency. Place the cake on a stand and layer the cake together, frosting between layers as well as the top and outside of the cake and serve it at your next family dinner.
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This holiday season slip into those cozy sweaters and break into these cookies after exchanging your Christmas gifts. Take loads of pictures of this joyous moment and tag us at #AllAtJCP. Then, follow us on Facebook, Twitter, and Instagram to see if you are featured.
