Deck the halls and fill the cookie jars, Christmas is almost here! The OG team is spreading cheer with divine holiday treats to tempt every member of the family, including some offerings for those following Gluten-Free and Dairy-Free diets, as well as for our four-legged friends!
You’re going to love:
🎄 Laura’s family favourite recipe of melt-in-your-mouth Whipped Shortbread.
🎄 Julie’s Peanut Butter and Pumpkin Dog Biscuits to treat our favourite family members of the canine variety.
🎄 Amanda’s fudgy and delicious Newfoundland Chocolate Snowballs.
🎄 Trisha’s Gluten-Free, Dairy-Free Chewy Ginger Cookies (see what we did there – always a little ginger in the mix!) that are packed with flavour.
Scroll down for the recipes. And when you try one out, be sure to connect with us on Instagram and tag us with a photo of the results. Happy holiday baking, friends.
Laura’s Family Favourite Whipped Shortbread Recipe
- 1 lb butter (softened)
- ½ cup corn starch
- 1 cup icing sugar
- 2 ½ cups flour
- Sprinkles (optional)
- Preheat oven to 325 degrees F
- In a mixer, cream butter. Add corn starch and icing sugar, mixing well after each addition. Add flour ½ cup at a time, mixing well after each addition.
- Drop by tablespoon onto a baking sheet, press down gently with a fork, and top with sprinkles.
- Bake for 15-18 minutes.
Julie’s Peanut Butter & Pumpkin Holiday Dog Biscuits
- 2/3 cup pumpkin puree
- 1/4 cup peanut butter
- 2 large eggs
- 2 1/2 – 3 cups whole wheat flour
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl or using an electric mixer, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.
- Working on a lightly floured surface, knead the dough until it comes together.
- Using a rolling pin, roll the dough to 1/4-inch thickness.
- Cut out desired shapes with cookie cutters and place onto the prepared baking sheet.
- Place into oven and bake until the edges are golden brown, about 15-25 minutes.*
- Let cool completely.
*Cooking times will vary greatly based on oven, cookie size and thickness. Shorten the bake time for softer biscuits.
Biscuits will last approx 5 days, but the drier the biscuit (aka longer cooking time), the longer it will last.
Amanda’s Newfoundland Chocolate Snowballs Recipe
A favorite Newfoundland Christmas treat; delicious and easy no-bake cookies that everyone will love! Full of chocolate flavour with a delightfully chewy texture from the oatmeal and coconut. Bonus: They’re also gluten-free!
Servings 36 cookies
- 2 1/2 cups quick-cooking oatmeal (not instant)
- 1 scant cup medium unsweetened coconut, plus 1-2 cups extra for rolling
- 1 1/3 cup sugar
- 1/2 cup carnation milk or 10% m.f. cream
- 1/2 cup salted butter
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- Whisk together the sugar and cocoa powder in a large pot.
- Turn the heat to medium-high and add the butter. Stir until all mixed together and free of lumps.
- Add milk and vanilla. Bring to a simmer and cook until sugar is dissolved; about a minute.
- Add the coconut and oats (make sure to use Certified Gluten Free if you’re Celiac), stirring together quickly for 1 minute. Remove from heat.
- Let stand in the pot until cool enough to handle.
- Grease your hands then roll the mixture into balls, about the size of a heaping teaspoon (or to your desired size). As you work, roll the balls into coconut and place them on a baking sheet to cool. Enjoy!!
And that’s how you make delicious Snowballs!
Trisha’s Chewy Ginger Cookies Recipe
- 3 ¾ c all purpose flour
- 3 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¾ c room temp butter
- 2 c packed dark brown sugar
- 2 eggs well beaten
- ½ c dark molasses
- 2 tsp lime juice
- 1 tsp vanilla
- Sugar for rolling
- Cream butter and brown sugar
- Add eggs and mix
- Add molasses, lime juice and vanilla
- Mix until well combined
- Mix dry ingredients in separate bowl
- Slowly add your flour mixture to your wet batter mixture
- Beat as little as possible until well combined
- Chill dough 1 hour
- Roll dough into 1” balls
- Roll dough balls in sugar and place on lined baking sheet
- Bake 10 mins at 350 degrees
- Let cool on pan – they will fall and crack and look marvelous!
Note: These freeze beautifully! They are also amazing when made gluten-free with your favourite cup-to-cup Gluten Free White Flour. If dairy free is needed, Vegan Becel works well for these cookies — you just need to reduce your bake time slightly.
If you try out one of our recipes, be sure to connect with us on Instagram and tag us with a photo of your delicious results!