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For these Kitchen Sink Christmas Cookies, you need a mix of tasty ingredients. Here’s the full list: - 2 ¼ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - ¾ cup brown sugar, packed - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - ½ cup white chocolate chips - ½ cup crushed candy canes - ½ cup chopped walnuts or pecans - ½ cup dried cranberries or raisins - ½ teaspoon ground cinnamon Each ingredient plays a special role. The flour gives structure. The butter adds richness. Sugars bring sweetness, and eggs help bind everything. Chocolate chips add delight. Crushed candy canes give a festive crunch. Nuts add a nice texture, and dried fruit adds a hint of chewiness. The cinnamon warms up the flavor. Gather these items before you start. Having everything ready makes baking easy. Trust me; these cookies will become a holiday favorite! For the full recipe, check below! Start by preheating your oven to 350°F (175°C). This step is key. While the oven heats, line two baking sheets with parchment paper. This keeps the cookies from sticking. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Make sure to mix them well. This helps to evenly distribute the leavening agents. Set this bowl aside for later. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed. Mix until the mixture is light and fluffy. This process takes about 3 to 5 minutes. Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract until combined. Gradually add the dry flour mixture to the wet mixture. Mix on low speed just until combined. Avoid overmixing; this keeps your cookies tender. Using a spatula, fold in the semi-sweet chocolate chips, white chocolate chips, crushed candy canes, chopped nuts, and dried cranberries. Make sure everything is evenly mixed. Each bite should offer a burst of flavor and texture. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets. Leave space between each ball. Bake in the preheated oven for 10-12 minutes. The edges should be golden brown. The centers may seem soft, but they will firm up as they cool. After baking, let the cookies cool on the sheets for 5 minutes. Then, transfer them to wire racks to cool completely. For the full recipe, refer to the earlier section. To get the right texture, you need to pay close attention to a few details. First, measure your flour correctly. Too much flour can make cookies dry. Use a spoon to scoop flour into your cup, then level it off. This method helps you avoid adding too much. Next, don’t overmix the dough. Mix until the ingredients just blend together. Overmixing can lead to tough cookies. Lastly, try chilling the dough for 30 minutes before baking. This step helps the cookies hold their shape better. When you mix your dough, always start with soft butter. Cold butter doesn’t cream well, which affects the final result. Cream the butter and sugars until light and fluffy. This process adds air, making cookies soft and chewy. Add eggs one at a time, mixing well after each. This ensures even blending. When you add dry ingredients, mix on low speed. This way, you keep the air in the dough. Remember to fold in your mix-ins gently. This keeps your cookie dough thick and rich. Cooling cookies properly is key to keeping their texture. Let them sit on the baking sheet for about 5 minutes after baking. This helps them firm up. Then, transfer them to a wire rack to cool completely. For storage, keep your cookies in an airtight container. This helps maintain their freshness. You can also freeze these cookies. Just place them in a freezer bag. They will last for up to three months this way. Enjoy your Kitchen Sink Christmas Cookies any time! For the full recipe, check out the complete guide. {{image_2}} You can make these cookies your own with fun mix-ins. Here are some ideas: - Peanut butter chips for a nutty twist. - Toffee bits add a caramel crunch. - Marshmallows give a chewy texture. - Chopped dried fruits, like apricots or figs, bring sweetness. Try mixing and matching to find your favorite combo! Want to make these cookies gluten-free? Use a gluten-free flour blend. Look for blends that mimic all-purpose flour. This way, you keep the same great taste. Check the label to ensure it has xanthan gum. It helps bind the ingredients together. For a vegan version, swap out a few ingredients: - Use vegan butter instead of regular butter. - Substitute flax eggs for regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. - Choose dairy-free chocolate chips to keep it vegan-friendly. With these swaps, you’ll still enjoy delicious, festive cookies! Feel free to explore these variations with the Full Recipe for Kitchen Sink Christmas Cookies. To keep your Kitchen Sink Christmas Cookies fresh, store them in an airtight container. This helps keep them soft and chewy. Layer the cookies with parchment paper to avoid sticking. If you have different types of cookies, store them separately. Mixing flavors can change their taste. You can freeze these cookies for later enjoyment. First, let the cookies cool completely. Place them in a single layer on a baking sheet. Freeze for about 2 hours, until solid. Then, transfer them to a freezer-safe bag or container. Label the bag with the date. They can last up to three months in the freezer. When stored properly, the cookies stay fresh for about one week at room temperature. If you freeze them, you can enjoy them for up to three months. Remember, they taste best within the first few weeks. For the freshest flavor, eat them soon after baking. You will want to savor these delightful treats. Enjoy every bite! Kitchen Sink Christmas Cookies get their name because they use many different mix-ins. You can add almost anything you like. This includes chocolate chips, nuts, and dried fruits. The idea is to throw in all your favorites, just like a kitchen sink collects everything. This makes each bite unique and fun! Yes, you can! Feel free to swap semi-sweet chocolate chips for dark chocolate or milk chocolate chips. You can even mix all three types of chocolate for a sweet treat. Each type adds its own flavor and richness. Experimenting with chocolate is a great way to personalize your cookies. To get a soft center, do not overbake your cookies. Bake them until they are golden brown around the edges but still soft in the middle. The cookies will continue to cook a bit after you take them out. You can also chill the dough for a bit before baking. This helps keep the center soft and chewy. If you need an egg substitute, you can use unsweetened applesauce or mashed banana. Use 1/4 cup of either for each egg. You can also try flax eggs. To make one, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. You can get creative with your cookie decorations! Try drizzling melted chocolate on top or adding sprinkles. Crushed candy canes make great holiday decorations too. You can even use icing to write fun messages. Let your imagination run wild to make these cookies festive and fun! This guide showed you how to make Kitchen Sink Christmas Cookies. We detailed ingredients, step-by-step instructions, and tips for the perfect cookies. You learned about variations and how to store them for later. Experiment with mix-ins and flavors to make it your own. The more you bake, the better you’ll get at it. Have fun and enjoy sharing these delicious cookies with others!

Kitchen Sink Christmas Cookies

Indulge in the festive spirit with these Kitchen Sink Christmas Cookies! Packed with chocolate chips, candy canes, nuts, and dried fruit, this cookie recipe is your go-to for holiday baking. Easy to make and deliciously unique, these cookies are perfect for sharing or enjoying on your own.
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Ingredients
  

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

¾ cup brown sugar, packed

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

½ cup white chocolate chips

½ cup crushed candy canes

½ cup chopped walnuts or pecans

½ cup dried cranberries or raisins

½ teaspoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.

      In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, using an electric mixer on medium speed.

        Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until well combined.

          Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

            Fold in the semi-sweet chocolate chips, white chocolate chips, crushed candy canes, chopped nuts, and dried cranberries using a spatula until evenly distributed.

              Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving enough space between them to spread.

                Bake in the preheated oven for 10-12 minutes, or until golden brown around the edges. The centers may appear slightly soft; they will continue to firm up as they cool.

                  Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                    Prep Time: 15 minutes | Total Time: 25-30 minutes | Servings: 24 cookies

                      - Presentation Tips: Arrange the cookies on a festive platter and garnish with extra crushed candy canes or a sprinkle of powdered sugar for a holiday touch.