FOX 4 cookie competition | The Ten
From classic family secrets to modern, festive twists, the FOX 4 cookie competition is serving up some truly incredible treats. Get ready to preheat your ovens and make your holiday season a little sweeter!
Here's everything you need to recreate the magic from the competition in your kitchen. Happy baking!
Banana bread cookies - Rick & Holly Smith
Ingredients:
- 0.5 cup unsalted butter softened
- 0.5 cup brown sugar packed
- 0.5 cup granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 0.5 cup mashed banana approx 1 medium very ripe banana
- 1.66 cups all-purpose flour (1 and 2/3 cups)
- 1 tsp cinnamon
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup walnuts chopped (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
3. In a large bowl, cream together butter, brown sugar, and granulated sugar until it's and fluffy.
4. Beat in the egg and vanilla extract. Stir in the mashed banana
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in chopped walnuts if using.
7. Scoop dough onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 11-13 minutes until edges are golden. Cool on wire rack.
Gluten-free chocolate cherry brownie cookies - Rick & Holly Smith
Ingredients:
- 1 box gluten free brownie mix.
- 1 egg.
- 1/4 c. Oil
- 1/4 tsp of salt
Instructions:
1. Mix 1 can of sugar-free cherry pie filling.
*I added all of the cherries but only about half of the cherry filling "goo" so you have to dig the cherries out first.
2. If the dough is too wet to hold together, sprinkle 1-2 tablespoons of gluten free flour in.
3. Use a cookie scoop and scoop into parchment paper, bake at 350 for 15-18 minutes
Gluten-free snickerdoodle cookies - Kaitlyn Martinez
Dough Ingredients:
- 3/4 cup of granulated sugar
- 1/2 cup of unsalted butter, softened not melted
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 3/4 cup of King Arthur's 1:1 measure for measure gluten-free flour
- 1 1/2 teaspoon of bakng powder
- 1/2 teaspoon of salt
Rolling Ingredients:
- 1/4 cup of sugar
- 1 tablespoon of cinnamon
Directions:
1. Preheat the oven to 375F
2. In a stand mixer Combine the softened butter with 3/4 cup of sugar until crumbly
3. Add eggs & vanilla extract and mix until smooth
4. In a seperate bowl mix together baking soda, baking powder, salt, & gluten free flour
5. Add dry ingredients to mixer, mix until there is no lumps but avoid over mixing.
6. In a seperate bowl mix together 1/4 cup of suger & cinnamon
7. Roll dough into balls, then roll dough balls into cinnamon sugar mixture.
8. Place cookies on a baking sheet with parchment paper and cook for 7-10 minutes
9. Allow to cool for at least 5 minutes
Tips:
- For crispy edges, but soft/chewy inside, bake cookies for about 8 minutes! Will come out slightly underbaked, but will set while cooking!
- For gluten free flour, use the "spoon and leveling". Scooping and "packing" gluten free flour into a measuring cup can impact your overall outcome!
- Set butter out early so it becomes a room temperature
- If you want a more "tangy" taste substitute baking powder for cream of tartar using the same measurement
Chocolate chip cookies with M&M's - Gillian Hughes
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Crisco Butter flavored stick instead of butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (packed)
- 1 teaspoons of Pure vanilla - Danncy Vanilla Extract brand
- 2 large eggs
- 2 cups of Nestle choc chips
- 1 bag of green and red M&Ms
Instructions:
Bake at 375 for 10-12 mins
Italian ricotta cookies - Ali Turiano
Ingredients:
- 3 1/2 cups (495g) all-purpose flour*
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup (226g) unsalted butter, at room temperature
- 1 3/4 cups (350g) granulated sugar
- 1 tsp lemon zest
- 15 oz ricotta, whole milk or fresh (1 3/4 cups)
- 1 Tbsp vanilla extract
- 2 large eggs
Icing Ingredients:
- 1 Tbsp butter (salted or unsalted), melted
- 3 1/2 cups (420g) powdered sugar
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 4 - 6 Tbsp milk
Instructions:
1. In a mixing bowl, whisk together flour, baking powder and salt for 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process).
3. Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix just until combined. 4. 4. Cover bowl with plastic wrap and chill for 2 hours at least. Preheat oven to 350 degrees during last 20 minutes of dough chilling.
5. Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper.
6. Bake in preheated oven until set, 12 - 14 minutes (bottoms will be lightly golden brown). Cool on the baking sheet for several minutes then transfer to a wire rack to cool completely.
7. Once cool, spoon icing over cookies and return to wire rack, immediately add sprinkles if using.
*Allow icing to set at room temperature. Store in an airtight container preferably in a single layer and preferably store in the fridge (bring to room temperature before serving)*
Icing:
1. Mix all ingredients together. Start with 4 tbsp of milk at first. If too thick, add 1 tsp at a time to desired consistency. Icing should be thick.
Fudge crinkle cookie recipe - Katherine Griffith
Ingredients:
- 1 box of devils food cake mix
- 1/3 cup of vegetable oil
- 2 large eggs
- Powdered sugar
Instructions:
Preheat over to 350
Stir by hand dry cake mix, oil, eggs until dough forms
Dust hands with powdered sugar and shape dough into 1 inch balls
Roll balls in powdered sugar and place 2 inches apart on cookie sheet
Bake 8 minutes (if you like gooey), 9 if you like them more done
Remove from pans after a minute or so and cool on wire racks
White chocolate cranberry cookies - Zach Emken
Ingredients:
- 2 and 3/4 cups (345 gram) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (230 grams) unsalted butter softened
- 1 cup (200 grams) light brown sugar lightly packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (270 grams) white chocolate chips
- 1 cup (145 grams) sweetened dried cranberries
Instructions:
1. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the butter, brown sugar, and granulated sugar together for 1-2 minutes or until well combined. Mix in the eggs one at a time, then mix in the vanilla extract.
3. Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed. Then mix in the white chocolate chips and dried cranberries until thoroughly combined
4. Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours
5. Once the dough is almost chilled, preheat the oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats and set aside
6. Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets (Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake)
7. Bake in separate batches at 350°F (180°C) for 10-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.