A sugar cookie on its own is a wonderful sweet treat. But if you take our basic sugar cookie dough recipe and amp it up with a variety of Compliments mix-ins, you’ve got a winter wonderland of flavours to explore, from Mint Hot Chocolate Icebox Sugar Cookies to snickerdoodle and gingerbread takes on this Christmas classic. We bet you’ll be the star of your next cookie swap!
Mint Hot Chocolate Icebox Sugar Cookies
Our Compliments Hot Chocolate Mix gets swirled into sugar cookie dough, then drizzled with melted Compliments Mint Flavour Baking Chips for a sweet cookie the whole gang will love!
Sugar cookie dough +Compliments Mint Flavour Hot Chocolate Mix + Compliments Mint Flavour Baking Chips
How to make: Prepare cookie dough according to recipe directions, then knead in ¼ cup (60 mL) Compliments Mint Flavour Hot Chocolate Mix until swirled through. Roll into 2 logs, each about 2.5 in. (6 cm) wide. Wrap in parchment paper and refrigerate until firm, about 2 hr; slice chilled logs into ¼-in. (2.5 mm) thick rounds. Bake at 180°C (350°F) until set, 10 to 12 min.; transfer to rack and let cool completely. Melt Compliments Mint Flavour Baking Chips, then scrape into a resealable zip-top bag. Cut a small hole in 1 corner; drizzle melted mint flavour chips over cookies. Let stand until chocolate is firm, preferably overnight.
Snickerdoodle Sugar Cookies
Get that traditional cinnamon-and-brown-sugar snickerdoodle flavour with this simple hack. It doesn’t get much easier than this, and your whole house will smell like a cookie shop!
Sugar cookie dough + brown sugar + cream of tartar + baking soda + 1 large egg + sugar + cinnamon
How to make: Prepare sugar cookie dough according to recipe directions, adding ½ cup (125 mL) packed brown sugar, 2 tsp (10 mL) cream of tartar, 1 tsp (5 mL) baking soda and 1 egg. In a shallow bowl, combine ¼ cup (60 mL) granulated sugar with 2 tsp (10 mL) cinnamon. Drop 2 tbsp (30 mL) dough into the cinnamon-sugar mixture; roll to coat completely. Place on prepared baking sheet about 2 in. (5 cm) apart. Bake at 180°C (350°F) until set, 10 to 12 min. Let cool on pan for 5 min., then transfer to rack to let cool completely.
Chocolate-Clementine Icebox Sugar Cookies
Chocolate and orange combined make for a flavour pairing that’s a well-loved classic. Worked into and onto a simple cookie, they transform a sugar cookie into the stuff of holiday legend!
Sugar cookie dough + clementine oranges + Compliments Dark Baking Chocolate
How to make: Prepare sugar cookie dough according to recipe directions, then knead in zest from 4 clementines. Roll into 2 logs, each about 2.5 in. (6 cm) wide. Wrap in parchment paper and refrigerate until firm, about 2 hr; slice chilled logs into ¼ in. (2.5 mm) thick rounds. Bake at 180°C (350°F) until set, 10 to 12 min.; transfer to rack to let cool completely. Melt Compliments Dark Baking Chocolate; dip half of each cookie into melted chocolate, scraping off any excess. Sprinkle with more zest, if desired. Let stand until chocolate is firm, preferably overnight.
Gingerbread-Spiced Sugar Cookies
Sugar and spice and everything nice make this tasty take on a gingerbread cookie all the more special with melted chocolate and a sprinkle of chopped Compliments Gingerbread Flavoured Milk Chocolate Covered Almonds. One bite and you’ll be smitten!
Sugar cookie dough + ground ginger + pumpkin pie spice + sugar + Compliments Gingerbread Flavoured Milk Chocolate Covered Almonds + Compliments Dark Baking Chocolate
How to make: Prepare sugar cookie dough according to recipe directions, adding 1 tsp (5 mL) each ground ginger and pumpkin pie spice to the granulated sugar. Refrigerate dough, then roll out according to recipe directions. Cut into shapes using 3-in. (8 cm) wide cookie cutters. Bake at 180°C (350°F) until set, 10 to 12 min.; let cool completely. Finely chop Compliments Gingerbread Flavoured Milk Chocolate Coated Almonds; set aside. Melt Compliments Dark Baking Chocolate; spread thin layer of chocolate over each cookie. Sprinkle with the almonds. Let stand until chocolate is firm, preferably overnight.
Cotton Candy Sandwich Cookies
A new twist on the sandwich cookie, this one is filled with Compliments Peppermint or Hot Chocolate Cotton Candy and a thick layer of frosting for something completely unexpected. The young and the young at heart will declare these new holiday favourites!
Sugar cookie dough + flour + Compliments Peppermint Flavour or Hot Chocolate Flavour Cotton Candy + vanilla or chocolate frosting
Prepare sugar cookie dough according to recipe directions. Dust a sheet of parchment paper with flour; place dough in centre. Dust top of dough with flour; cover with second sheet of parchment paper. Roll dough to about ⅛-in. (1.25 mm) thickness. Transfer to baking sheet; refrigerate until dough is firm, about 15 min. Remove top sheet of parchment and use it to line the pan). Using 3-in. (8 cm) wide cookie cutter, cut dough into rounds. Bake at 180°C (350°F) until set, 6 to 10 min; let cool completely. Using same cookie cutter (or flat measuring cup), gently pack 10 g Compliments Cotton Candy (Peppermint Flavour or Hot Chocolate Flavour Cotton Candy) to form puck shape. Spread thin layer of vanilla or chocolate frosting over bottoms of cookies. Sandwich cotton candy puck between frosting side of 2 cookies. Serve within 2 hr. Tip: The cotton candy will start to slowly melt, so these are best enjoyed within a couple of hours of assembly.
