Holiday Baking Recipes

We’re halfway through the holiday season, but the baked goods and feast gods are only getting started. If you’re already starting to feel the burn then we’ve got some inspiration for your cookie exchange recipe and we’re keeping it a little healthy too. We promise, all of these recipes are certain to delight and if you need some last-minute gift ideas, all of these recipes are available in one of our cookbooks.

Makes about 30 cookies

INGREDIENTS
1 cup all-purpose flour
½ cup quick oats
¼ cup milled or ground flaxseed
1 Tbsp whole flaxseed
½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
¾ cup salted butter, at room temperature
1/3 cup granulated sugar
1/3 cup lightly packed brown sugar
2 large eggs
1 Tbsp vanilla extract

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper.

Place the flour, oats, milled and whole flaxseed, baking powder, baking soda, and salt in a medium bowl. Mix together to combine.

Place the butter and both sugars in a separate medium bowl. Using a handheld electric mixer, beat the butter and sugar on medium speed until fully combined, about 3 minutes.

Add the eggs and vanilla extract to the butter and sugar and beat until the mixture is smooth, 2–3 minutes.

Add the dry ingredients about ½ cup at a time, beating on low speed after each addition until fully incorporated. Scrape down the sides of the bowl and then beat on high speed for 10 seconds.

Using a #40 trigger ice-cream scoop (1½–2 Tbsp of dough per scoop), drop the cookie dough onto the baking sheets with 1½ inches between each cookie.

You’ll need to bake these in batches. Bake the first two trays on the middle two racks of the oven until nicely browned, 10–12 minutes. At the halfway point, rotate the pans to ensure they bake evenly.

Remove the cookies from the oven and let cool on the baking sheets for 5 minutes. Then use a metal spatula to transfer them to a wire cooling rack to cool completely. Bake the final tray while the first batch of cookies are cooling.

Makes 24 cookies

INGREDIENTS
½ cup (125 mL) salted butter
½ cup (125 mL) packed brown sugar
1 large egg
¼ cup (60 mL) molasses
2 Tbsp grated ginger
1¾ cups (435 mL) all-purpose or gluten-free flour
¾ tsp baking powder
¼ tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ cup (60 mL) granulated sugar, for rolling

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Grease two cookie sheets.

Cream the butter and sugar until fluffy. Beat in the egg, molasses, and ginger. Sift in the flour, baking powder, baking soda, and spices. Stir the dough until it is well blended.

Pour the granulated sugar into a small bowl. Scoop out 1 Tbsp of dough, roll it into a ball, and roll it in the granulated sugar to coat. Repeat with the remaining dough.

Place the balls about 2 inches (5 cm) apart on the cookie sheets. Bake for 10 minutes for soft cookies and 14 minutes for crunchy cookies.

Allow to cool before removing from the pan.

Store in an airtight container for up to 1 week for soft cookies or 1 month for crunchy cookies.

Makes two 8-inch round layers or 18 cupcakes

INGREDIENTS
½ cup (125 mL) salted butter, softened
¾ cup (185 mL) packed brown sugar
½ cup (125 mL) white sugar
1 tsp pure vanilla extract
2 eggs
1 cup (250 mL) sourdough starter
½ cup (125 mL) natural cocoa powder (not Dutch-processed)
½ cup (125 mL) milk
1½ cups (375 mL) all-purpose flour
1 tsp baking soda

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Grease and flour two 8-inch (20 cm) baking pans or line a cupcake pan with paper liners.

Cream the butter and sugars until light and fluffy. Add the vanilla and 1 egg. Beat until smooth, then add the second egg and continue to beat until fluffy.

Stir in the sourdough starter, cocoa powder, and milk. Add the flour and baking soda, mixing well to combine.

Pour the batter into the prepared cake pans. Bake for 30–35 minutes for the 8-inch (20 cm) cake pans or 20–25 minutes for cupcakes. The cakes are finished when a toothpick inserted in the centre of a cake comes out clean.

Cool for 5 minutes before removing from the pans onto a wire rack. Allow to cool completely before frosting.

Makes 1 (10-inch) cheesecake

INGREDIENTS
Crust
¾ cup salted butter
3 cups Oreo cookie crumbs
Filling
5 (each 8 oz/226 g) packages of cream cheese, softened
2 cups granulated sugar
1 cup hazelnut cocoa spread (Eatery on Main uses Nutella)
⅓ cup cornstarch
1 Tbsp vanilla extract
2 large eggs
1 cup whipping (35%) cream
10 Ferrero Rocher chocolates
Chocolate Ganache Topping
2 cups semi-sweet chocolate chips
¾ cup whipping (35%) cream
12 Ferrero Rocher chocolates

INSTRUCTIONS

CRUST
Preheat the oven to 325°F (165°C). Lightly grease the bottom and sides of a 10-inch springform pan with butter or cooking spray.

Place the 3/4 cup butter in a medium bowl and place it in the microwave. Heat for 30-second intervals until it is completely melted. Mix in the cookie crumbs until well combined. Pour the mixture into the cheesecake pan and pack the crumbs down on the bottom and 1 inch up the sides to form a crust. Set aside while you prepare the filling.

FILLING
Place the cream cheese in a medium bowl and, using a handheld electric mixer, beat it on high speed until light and fluffy. Add the sugar and beat until well combined, scraping down the bottom and sides of the bowl every so often.

Add the hazelnut spread, cornstarch, and vanilla and beat again until smooth.

Add the eggs one at a time, beating well between additions. Add the cream and beat on low speed until well combined.

Chop the Ferrero Rochers into small, medium, and large-sized pieces for variety, and then, using a spatula, gently fold the pieces into the cheesecake filling.

Pour the filling on top of the crust in the cheesecake pan and use the spatula to spread it evenly overtop of the crust. Place the cheesecake pan on a rimmed baking sheet. (This ensures there are no leaks and makes it easier to remove from the oven.) Bake the cheesecake on the centre rack of the oven until it is starting to brown around the edges, about 1½ hours. After baking, it should be wiggly in the centre, but not wet.

Remove the cheesecake from the oven and let it cool in the pan at room temperature. Once it is cool, cover it tightly with plastic wrap and refrigerate for 24 hours to set.

CHOCOLATE GANACHE TOPPING
Once the cheesecake is done setting, place the chocolate chips and whipping cream in a medium bowl and melt them in the microwave for 30-second intervals, stirring between each interval. Watch carefully so that the chocolate does not burn.

TO ASSEMBLE
Remove the cheesecake from the fridge. Pour the topping evenly overtop of the filling.

Cut 6 of the Ferrero Rochers in half, and place the halves evenly around the perimeter of the cheesecake. Cut the remaining 6 into small, crumbly pieces and sprinkle them overtop of the whole cheesecake.

Wrap the finished cheesecake loosely with plastic wrap, being careful not to let it touch the top of the cheesecake, and refrigerate for at least 1 hour to allow the topping to set.

Remove the cheesecake from the fridge and carefully remove the sides of the pan. Cut the cheesecake into 12 or 16 slices, and then serve immediately. To prevent the cheesecake from sticking to the knife, you may need to run the knife under warm water prior to cutting.