Copycat Half Baked Harvest Christmas Cookies Recipe

The holiday season is a time for cozy gatherings, festive decorations, and, of course, delightful treats that bring joy to every occasion. At the heart of this culinary celebration lies the enchanting world of Half Baked Harvest Christmas Cookies, where each bite can evoke cherished memories and create new traditions.

How to make Half Baked Harvest Christmas Cookies

Half Baked Harvest Christmas Cookies are festive holiday cookie recipes created and shared by the food blog Half Baked Harvest.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• Royal icing, sprinkles, colored sugar, or edible glitter
• Melted chocolate (white or dark) for drizzling

Instructions

1. In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg, vanilla extract, and almond extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as it can make the cookies tough.
5. Divide the dough in half and form each half into a disk. Wrap tightly in plastic wrap.
6. Refrigerate for at least 1 hour, or until firm. This helps in rolling out the dough.
7. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
8. On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness.
9. Use festive cookie cutters to cut out shapes and carefully transfer them to the prepared baking sheets.
10. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them to prevent over-baking.
11. Allow cookies to cool for a few minutes on the baking sheets before transferring them to wire racks to cool completely.
12. Once the cookies are fully cooled, decorate them using your choice of royal icing, sprinkles, chocolate drizzle, or any creative toppings.

Tips

• Flavor Variations: Add spices like cinnamon or nutmeg to the dry ingredients for an extra festive touch. Or, incorporate citrus zest for fresh flavor.
• Chilling the Dough: Don’t skip chilling! It helps prevent the cookies from spreading too much during baking and makes the dough easier to work with.
• Decorating: Let the royal icing dry completely before storing the cookies to avoid smudging.
• Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

Ingredients Substitutes

When making Half Baked Harvest Christmas Cookies, you may need to substitute certain ingredients due to dietary restrictions, availability, or personal preferences.

All-Purpose Flour

• Gluten-Free Flour Blend: Use a 1:1 gluten-free baking flour blend. Brands like Bob’s Red Mill or King Arthur offer blends designed to mimic the properties of all-purpose flour.
• Whole Wheat Flour: Replace with whole wheat flour for a healthier option. Note that whole wheat flour can make the cookies denser; you might need to adjust the liquid content slightly.

Butter

• Vegan Butter: Use plant-based butter alternatives like Earth Balance or Miyoko’s Creamery.
• Coconut Oil: Substitute an equal amount of solid coconut oil. Ensure it’s at room temperature for easier creaming.
• Applesauce: For a lighter, lower-fat option, replace up to half the butter with applesauce. This will add moisture without compromising texture.

Granulated Sugar

• Coconut Sugar: Provides a caramel-like flavor and is less refined. Use a 1:1 ratio.
• Maple Syrup: Use ¾ cup of maple syrup for every 1 cup of granulated sugar. Reduce other liquids in the recipe by ¼ cup.
• Honey: Substitute with the same ratio as maple syrup. Note that honey may alter the flavor slightly.

Egg

• Flaxseed Meal: Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg. Let it sit for a few minutes until it thickens.
• Chia Seeds: Similar to flaxseed meal, mix 1 tablespoon of chia seeds with 3 tablespoons of water.
• Applesauce: Replace one egg with ¼ cup of unsweetened applesauce.

Vanilla Extract

• Almond Extract: Use in a 1:1 ratio for a different but equally delightful flavor.
• Maple Extract: Provides a rich, warm flavor. Substitute at a 1:1 ratio.
• Vanilla Bean Paste: If you have this on hand, use an equivalent amount for a more intense vanilla flavor.

Baking Soda and Baking Powder

• Baking Soda + Cream of Tartar: If out of baking powder, use ½ teaspoon baking soda and 1 teaspoon cream of tartar as a replacement for each teaspoon of baking powder.
• Self-Rising Flour: If you don’t have baking soda or baking powder, you can use self-rising flour instead of all-purpose flour. Skip adding additional baking soda and baking powder.

Royal Icing

• Buttercream Frosting: A creamy alternative that can be colored and piped similarly to royal icing.
• Glaze Icing: Mix powdered sugar with milk or water to achieve a simple glaze that can be drizzled on cookies.

Final Thoughts

By using these ingredient substitutes, you can adapt the Half Baked Harvest Christmas Cookies recipe to accommodate various dietary needs, preferences, and pantry limitations while still creating delicious holiday treats. 

More Cookies Recipes:

• Homemade Betty Crocker Snickerdoodle Recipe
• Copycat Betty Crocker Gingerbread Cookies Recipe
• Copycat Betty Crocker Christmas Cookies Recipe

Half Baked Harvest Christmas Cookies

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 4 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• Royal icing, sprinkles, colored sugar, or edible glitter
• Melted chocolate

Instructions

1. In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg, vanilla extract, and almond extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as it can make the cookies tough.
5. Divide the dough in half and form each half into a disk. Wrap tightly in plastic wrap.
6. Refrigerate for at least 1 hour, or until firm. This helps in rolling out the dough.
7. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
8. On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness.
9. Use festive cookie cutters to cut out shapes and carefully transfer them to the prepared baking sheets.
10. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them to prevent over-baking.
11. Allow cookies to cool for a few minutes on the baking sheets before transferring them to wire racks to cool completely.
12. Once the cookies are fully cooled, decorate them using your choice of royal icing, sprinkles, chocolate drizzle, or any creative toppings.