Sweeten the season with these delectable treats

Is it really the Christmas season without delicious goodies? Of course, we can’t wait for the turkey with all the trimmings, but desserts are the true stars of the holidays— the perfect embodiment of the season’s sweetness. Plus, if you’re struggling to shop for people on your list, an assortment of homemade cookies, brownies or bars makes for a wonderful, heartfelt gift.

Ready to get baking? Try these recipes from some local confection queens.

SUGAR COOKIE CHRISTMAS BARS

What you’ll need:

Cookies

• 1 cup white sugar
• 2 sticks softened butter
• 2 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 2 ¼ cups all-purpose flour

Buttercream frosting

• 1 stick softened butter
• 2 teaspoon vanilla extract
• ¼ cup heavy whipping cream
• 2 ¼ cup powdered sugar
• Sprinkles or candy of choice for topping

Directions:

Cookie dough

1. Preheat oven to 350 degrees.
2. Line a 9-inch-by-9-inch square baking dish with parchment paper. Leave some hanging over the sides to lift cookies from pan.
3. In a bowl, use a hand mixer or stand mixer to cream together sugar and butter until very smooth.
4. Add in eggs and vanilla extract; beat together well.
5. Mix flour and baking powder. Gradually add to a bowl and combine until mixture forms a dough.
6. Refrigerate 20 minutes before pressing your dough evenly across the bottom of your prepared pan.
7. Bake 15 minutes until they are just starting to turn brown on top.
8. Let completely cool before adding frosting.

Buttercream

1. With a hand mixer or stand mixer, cream together butter, vanilla extract and heavy whipping cream until smooth.
2. Gradually add in powdered sugar until well combined.
3. When cookies are completely cooled, spread buttercream evenly over cookies and decorate with sprinkles. Refrigerate 30 minutes before removing cookies from pan to cut.

“These fun cookie bars with a yummy buttercream frosting will have Santa coming back for seconds! They’re fun to make and even more fun to decorate!” – Caroline Davis, Cookbook author and social media content creator, @MississippiKween

SNICKERDOODLE COOKIES

What you’ll need:

• 1.5 pounds granulated sugar
• 1 pound all-purpose shortening
• 1.5 teaspoon salt
• 1 teaspoon vanilla
• 24 ounces cake flour
• 3 teaspoons baking powder
• 8 ounces eggs

Directions:

1. Mix together sugar, shortening, salt and vanilla, cream together- for five to 10 minutes.
2. Add and mix in eggs.
3. Sift in cake flour and baking powder; mix until just combined.
4. Scoop cookies, and roll into cinnamon sugar.
5. Bake at 350 degrees for eight to 10 minutes.

“These snickerdoodle cookies are a must serve in our bakery. They started out as a holiday favorite, but we now have them all the time in a large and smaller size in our cookie boxes. They are not just your average sugar cookie. These yummy cinnamon sugar cookies are so good with a cup of coffee, tea or on their own, and they remind you of fall no matter the time of year. It is a tender cookie with a slight crunch on the outside.” – Renee Loranger, Owner, Sugar Pop Baking Co., Waveland

SWEET POTATO PIE COOKIES

What you’ll need:

• 1 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 tablespoon maple syrup
• 1/2 cup unsalted butter, room temp
• 1/2 cup mashed, cooked sweet potatoes
• 1 large egg
• 1 tablespoon vanilla extract
• 2 cups of mini marshmallows

Directions:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about two to three minutes. Scrape down the sides of the bowl.
2. Add the egg, vanilla extract, syrup and mashed sweet potatoes; mix until well combined.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Add the dry ingredients to the butter and egg mixture; mix on low speed just until the dough begins to come together. Do not overmix.
4. Scoop 2-ounce portions of the cookie dough onto a parchment-lined baking sheet, spacing them two to three inches apart. Using the back of a measuring spoon, create a well in the middle of each cookie. Chill in the refrigerator for 20 minutes.
5. Bake at 350 degrees for 12 minutes or until you can see that the middle of the cookie is set. Take the cookies out of the oven, and carefully use the back of your measuring spoon to recreate a well in each cookie again (the cookies will naturally puff up as they bake.)
6. In the center of each well, pile up as many mini marshmallows as your heart desires. Pop the pan back under your broiler set on high. Do not walk away, as this process only takes a few seconds. Once the marshmallows have browned, pull the cookies from the oven.
7. Let cool on the pan for 10-15 minutes before transferring to a cooling rack.
8. Once cooled completely, dive right in and enjoy!

“This recipe is new on our menu this year and has quickly become a new favorite. My grandma used to always make sweet potato casserole with those little mini marshmallows on top, so this recipe just brings me right back to my childhood sitting at my grandparent’s Thanksgiving table.” – Brooke Rester, Owner, Dolce Bakeshop