Best of The Best Christmas Cookies Cookbook ISC2018

2014 Edition
Best of the Best

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cookies
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Best of the Best (so far) Holiday Cookies – 2014 Edition ImperialSugar.com Copyright 2014 Imperial Sugar Company
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the Best.
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Cookies like these...

Best of the Best (so far) Holiday Cookies – 2014 Edition | ImperialSugar.com | Copyright 2014 Imperial Sugar Company
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5
4 Apple Cake Cookies 6
5 Chocolate Crackle Cookies 7
6 Death By Chocolate Chip Cookies 8
7 German Chocolate Cookies 9
8 Gluten Free Chocolate Chewies 10
10 Turtle Chocolate Cookies 11
11 Strawberry Chocolate Chip Cookies 12
12 Praline Cookies 13
14 Peppermint Cookie Canes 14
15 Oatmeal Cream Pie Cookies with Browned Butter Frosting 15
16 Red Velvet White Chocolate Chip Cookies 16
17 Moonpie 17
18 Magic Bar® Cookies 18
19 Meltaway Lemon Cookies 19
20 Earl Grey Tea Cookies 20
21 Butterfinger® Cookies 21
23 Sugar Cookies 22
24 Imperial Chocolate Chip Cookies
®
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25 Peanut Butter Cookies 24
26 Criss-Cross Carrot Cookies 25
And the best cookies are giftable, so... 26
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27 Holiday Gift Tags
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1
Apple Cake Cookies Prep time 0:30

Bake/Cook time 0:13 to 0:14
2
3
Yield 24 cookies
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5
Ingredients 6
Cookies
7
1¾ c all-purpose flour*
½ tsp baking soda 8
1 tsp cinnamon 9
¾ tsp salt
Pinch nutmeg 10
11
¾c unsalted butter, softened
¾c Imperial® Light Brown Sugar, packed 12
¼c Imperial® Granulated Sugar Icing
13
1 large egg 1c Imperial® Powdered Sugar
14
2 tsp vanilla extract 1 Tbs milk
¼ tsp vanilla extract 15
2c grated apples
(Granny Smith or Golden Delicious) cinnamon for sprinkling 16
17
* Spoon & Sweep: Use a spoon to fill measuring cup with flour until required amount is obtained.
Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour
required for recipe. 18
19
Directions 20
1. Preheat oven to 350°F. Fit two baking sheets with parchment paper and set aside. 21
2. Sift together flour, baking soda, cinnamon, salt and nutmeg and set aside. 22
3. Mix butter and sugars until light and fluffy.
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4. Add egg and vanilla extract and mix until well combined. Scrape bowl well.
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5. Add dry sifted ingredients and mix until just combined.
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6. Peel and core apples and grate on large eyes of grater. Mix in apples.
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7. Scoop in 2 tablespoon amounts on baking sheet and bake until light golden on edges,
about 13–14 minutes. The center of the cookies will still appear slightly undone. 27
Remove from oven and let cool. 28
8. Prepare icing by whisking together powdered sugar, milk and vanilla extract.
Drizzle onto cooled cookies and sprinkle with cinnamon.
All the warm and sweetly spicy goodness of an apple cake,
baked into a portable cookie form!
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Chocolate Crackle Cookies Prep time 0:20 2

Bake/Cook time 0:12 3
Plan For Refrigerate 2 to 3 hours IM PE RIA L SU GA R
Yield 24 cookies 4
INSIGHT
5
These much beloved
crackle cookies are 6
Ingredients somewhat a hybrid 7
2 c + 2 tsp all purpose flour* between brownies and
2 tsp baking powder chocolate cake. If des 8
ired,
make this dough and 9
4 oz unsweetened chocolate keep
in freezer. Then simply
½c vegetable oil 10
scoop desired amoun
½ tsp salt t
from freezer and bake 11
1c Imperial® Granulated Sugar as directed.
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1c Imperial® Dark Brown Sugar, packed
4 large eggs 13
¾c Imperial® Powdered Sugar 14
15
required for recipe. 16
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Directions 18
1. Preheat oven to 350°F. 19
2. Sift together flour and baking powder and set aside. 20
3. Chop chocolate and place in bowl with oil and salt. Heat over double boiler 21
until chocolate is melted. Remove from heat and proceed when lukewarm. 22
Chill in freezer.
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4. Add both sugars and whisk in eggs one at a time.
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5. Add flour and mix until combined. Place in refrigerator until firm,
about 2 to 3 hours. 25
6. Line baking sheets with parchment paper and set aside. 26
7. Shape chilled dough into tablespoon size and drop in powdered sugar. 27
Make into round balls and roll generously into sugar.
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8. Place on baking sheets about 2 inches apart.
9. Place in oven and bake until cookie bounces back when lightly
When you can’t decide between a chocolate cake and brownie, try a chocolate pressed in center, about 12 to 13 minutes.
crackle cookie! These sweet cookies are rolled in powdered sugar before they
are baked, giving them their cracle appearance. Best of the Best (so far) Holiday Cookies – 2014 Edition | ImperialSugar.com | Copyright 2014 Imperial Sugar Company
Death by
1
Prep time 0:10 2
Bake/Cook time 0:15
IMP 3
ER
Chocolate Chip
Plan For 1 hour chill time
Yield 24 cookies I N S IAL SUGA
IGH R 4
Ch
T
cho oco 5
late
Cookies
cola
Ingredients te, a
nd
,
6
mor
8 oz semi-sweet chocolate, melted e ch
oco 7
late
!
2¼ cups all-purpose flour* 8
½c cocoa powder
1 tsp baking powder 9
½ tsp kosher salt 1c milk chocolate chips 10
1c semi-sweet chocolate chips
1c butter, room temperature 11
½c white chocolate chips
1¼ c Imperial® Granulated Sugar
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2 eggs * Spoon & Sweep: Use a spoon to fill measuring cup with flour until required
amount is obtained. Scooping measuring cup directly into flour bag will
13
1 tsp vanilla extract firmly pack flour resulting in too much flour required for recipe.
14
Directions 15
1. Line a baking sheet with parchment paper and set aside. 16
2. In medium microwave-safe bowl, melt 8 oz semi-sweet chocolate in microwave in 30 second 17

increments until melted, stirring every 30 seconds. Set aside to cool slightly. 18
3. In large bowl whisk together flour, cocoa powder, baking powder and salt. Set aside.
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4. In bowl of stand mixer, fitted with paddle attachment, cream butter and sugar together
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for 2 minutes until light and fluffy.
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5. Add melted chocolate and stir until combined.
6. Beat in eggs and vanilla until smooth and incorporated. 22
7. Stir in dry ingredients into chocolate mixture until dough forms. 23
8. Finally, fold in chocolate chips. 24
9. Chill dough for one hour. 25

These cookie are for serious chocolate lovers. Jam packed
11. Using a cookie scoop or large spoon drop cookie dough onto lined baking sheet about 27
with 3 kinds of chocolate, they are thick and soft. Perfect
2 inches apart. Bake for 12–13 minutes until edges are set.
with a glass of milk! 28
12. Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to finish cooling
13. Store in a airtight container for up to 3 days.
German
Prep time 0:12 1
Yield 12 cookies
Chocolate Ingredients 4
3
Cookies Cookies
2 oz German chocolate, chopped

Icing
5
6
1¾ c unbleached, all-purpose flour* 7
½c natural cocoa 1c Imperial® Granulated Sugar
2 tsp baking powder 8
3 egg yolks
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1c salted butter ½c salted butter
¾c Imperial® Granulated Sugar 1c evaporated milk 10
1 egg 1½ tsp pure vanilla extract 11

1 tsp vanilla 1½ c sweetened, shredded coconut 12
* Spoon & Sweep: Use a spoon to fill measuring cup with flour until required amount is obtained. 1c chopped pecans 13
required for recipe.
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Directions 15
Cookies Icing 16
1. Preheat oven to 350°F. Line baking sheets with 1. In a medium saucepan, whisk together sugar 17
parchment paper. and egg yolks. Add in butter and evaporated 18
2. Melt German chocolate over low heat, or in microwave milk. Cook over medium-low to medium heat,
stirring constantly. Cook for 12–15 minutes, 19
on low power in 30 second intervals. Set aside to cool.
or until thickened. If chunks of egg are 20
3. Whisk flour, cocoa and baking powder together. visible in the cooked mixture, pour
through a fine mesh sieve before adding 21
4. In bowl of an electric mixer, cream together butter and
sugar until light and fluffy and thoroughly combined. remaining ingredients. 22
Add in egg, vanilla and melted chocolate; mix well. 2. Remove pan from heat and stir in vanilla, 23
5. On low speed, add flour mixture in 2 additions, scraping coconut and pecans. Let mixture stand,
stirring occasionally, until thick enough to 24
down bottom and sides of bowl as needed. Once flour is
incorporated, wrap dough in plastic wrap and refrigerate spread. 25
for 30 minutes. 3. Top each cookie with a spoonful of the icing, 26
6. Prepare a rolling surface by combining flour and natural spreading almost to edges.
cocoa. Roll dough with a rolling pin coated in same mixture 27
If you’ve ever had a craving for German Chocolate,
but didn’t want to bake up a layer cake, these and cut with a round 3.5 inch cookie cutter. (If dough is too 28
stiff, let it sit at room temperature before rolling.)
cookies are for you. Big, thick cookies are slathered
with an irresistible and classic coconut-pecan icing 7. Place cut outs onto prepared sheets and bake for 10–12
making them oh-so-decadent. minutes, or until done. Cool on pan for 2 minutes, then
transfer to a cooling rack to cool completely.
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Gluten Free Prep time 0:20

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Chocolate Chewies
Bake/Cook time 0:12
Yield 24 cookies 4
IM PE RIA L SU GA R 5
INSIGHT 6
Ingredients For these cookies sel

ect 7
good quality cocoa
1 box Imperial Powdered Sugar
®
8
powder as the flavor
½c cocoa powder (Dutched) of
these cookies is prima 9
1 tsp salt rily
obtained by cocoa.
2 tsp vanilla extract 10
4 large egg whites This batter freezes 11
extremely well when
1c pecan pieces 12
placed in a tight sealed
½c chocolate chips
plastic bag. Frozen bat 13
ter
can be scooped and
baked after 10 minute 14
s
of thawing. 15
Directions 16
2. Line 2 baking sheets with parchment paper and set aside. 18
3. In a bowl of a stand mixer place powdered sugar, cocoa powder, 19
salt, vanilla extract and egg whites.
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4. Using the paddle attachment mix on low speed until combined.
Increase speed to medium high for 2 minutes. Stop mixing and 21
add pecan pieces and chocolate chips. Mix until combined. 22
5. Scoop batter into 2 tablespoon amounts and place on baking sheets 23
with 1½ inch space in between.
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This Starbucks
®
6. Place in oven and bake until cookies are lightly puffed in center.
Gluten Free When touched with a finger the center should feel set but still be soft. 25
Chocolate Chewies 7. Allow to cool. Cookies will firm up once completely cold. 26
copycat recipe is 27
delicious when
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baked to a chewy
crisp state.
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KITCHENS
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Where life and 6
smiles happen.
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1
Turtle Chocolate Cookies Prep time 0:15

Yield 16 cookies
2
Ingredients RI AL SU
GAR 5
IMPE
GHT 6
INSI
1½ c all-purpose flour*
¼c cocoa powder ?
or a cookie 7
½ tsp baking soda candy
Is it a c ares?
¼ tsp salt Who s!
8
liciou
It’s de 9
½c unsalted butter, room temperature
¾c Imperial® Light Brown Sugar, packed 10
1 large egg 11
1 tsp vanilla extract
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16 Turtle candies, unwrapped
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16 caramels, unwrapped
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* Spoon & Sweep: Use a spoon to fill measuring cup with flour until required amount
is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting 15
in too much flour required for recipe.
16
Directions 17
1. Preheat oven to 375°F. Line two baking sheets with parchment paper. 18
2. Combine flour, cocoa powder, baking soda and salt in a medium bowl. 19
Set aside.
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3. In bowl of a stand mixer, beat the butter and brown sugar,
until light and fluffy. Add in egg and vanilla. 21
4. Gradually add in flour mixture on low speed. Stir until dough forms. 22
5. Using a medium size cookie scoop, drop cooke dough on prepared baking 23
sheets, leaving 2 inches for spreading.
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6. Bake for 8–10 minutes, or until cookies begin to crack on top.
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Remove from oven and press a Turtle into the center of each cookie.
Then in a microwave safe bowl, microwave caramels for 30 seconds and stir. 26
Homemade chocolate 7.
cookies with a Turtle Continue microwaving in 15 second intervals until completely melted. 27
candy in the center. And (Total time will depend on your brand of caramels.)
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if that wasn’t enough, 8. Once melted, drizzle tops of each cookie with caramel. Let cool for a 5 minutes,
how about a caramel then transfer cookies to a wire rack to cool completely.
drizzle on top of that? 9. Store in an airtight container for up to 3 days.
1
Strawberry Chocolate Prep time 0:20

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Chip Cookies
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Yield 18 cookies 4
IM PE RI AL SU 5
GA R
INSIGHT 6
Doesn’t get muc
h easier than th 7
is.
Only 5 ingredie
nts!
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Ingredients 9
5 Tbs butter, melted and cooled 10
2 large eggs
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15 oz box strawberry cake mix
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½ c milk chocolate chips
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½ c Imperial® Powdered Sugar
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Directions 16
1. Preheat oven to 375°F and line two baking sheets with a silicon mat or
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parchment paper. Place powdered sugar in a shallow bowl and set aside.
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2. In a large bowl, combine butter, eggs and cake mix until there are no large
lumps left. Fold in chocolate chips. 19
3. Roll dough into 1 inch balls (about 1 tablespoon worth of dough) and coat in 20
powdered sugar. Place on baking sheets, leaving about 2 inches for spreading. 21
4. Bake for 8–10 minutes, or until the tops have cracked and the tops look set 22
(the centers will still be gooey). Let sit for 5 minutes and then transfer to a 23
cooling rack. Store in an airtight container for up to 5 days.
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These cookies are chewy, soft and full of strawberry flavor.

Imagine a chocolate dipped strawberry but in a cookie form!
1
Prep time 0:15
Praline Bake/Cook time 0:10

Yield 24 cookies
2
Cookies Ingredients
Cookies Icing
4
6
¾c butter, room temperature 4 Tbs butter 7
1c Imperial® Light Brown Sugar, packed ¼c heavy cream
1c Imperial® Light Brown Sugar 8
1 egg
¼ tsp salt 9
2 tsp vanilla
1 tsp vanilla 10
¾ tsp baking soda
1c Imperial® Powdered Sugar
½ tsp salt 11
½c chopped pecans
2c all-purpose flour* 12
* Spoon & Sweep: Use a spoon to fill measuring cup with flour until required amount is
13
obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting
intoo much flour required for recipe. 14
15
Directions 16
Cookies Icing 17
1. Preheat oven to 350°F. 1. In a medium saucepan combine butter, 18
2. Line a baking sheet with parchment paper cream, brown sugar and salt over medium
heat. Heat mixture until it comes to a boil, 19
or a silicone liner and set aside.
stirring frequently. Once it comes to a boil, 20
3. In bowl of stand mixer cream butter and allow it to boil for one minute and then
brown sugar together until light and fluffy, 21
remove from heat.
about 2 minutes. 22
2. Immediately add vanilla and powdered sugar,
4. Add in egg and vanilla and mix until smooth, stirring until smooth. Finally, stir in nuts. 23
scraping the sides, as necessary.
3. Allow mixture to sit for 5 minutes and then 24
5. Mix in baking soda and salt until combined. spread on top of the cookies.
25
6. Stir in flour until evenly incorporated.
These Praline Cookies are a soft brown sugar 7. Drop heaping tablespoon sized portions of dough 26
cookie frosted with a warm praline mixture that onto lined baking sheet and bake for 8–10 minutes 27
soaks right in to the cookie. until edges begin to golden.
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8. Transfer to a wire rack to cool.
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Ways to surprise 4
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and delight.
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1
Peppermint Cookie Canes Prep time 1:20

2
Yield 40 cookies 4
6
Ingredients 7
2½ c all-purpose flour IMPERIAL
SUGAR 8
1c unsalted butter, softened INSIGHT
½c Imperial® Granulated Sugar 9
Sprinkle with
½c Imperial® Powdered Sugar 10
pure cane sugar
1 large egg or turbinado 11
prior to baking
1½ tsp peppermint extract 12
for an extra
1 tsp salt
sparkle. 13
1 tsp liquid red food coloring 14
15
Directions
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1. Preheat oven to 350°F.
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2. Sift flour and set aside.
18
3. Mix butter until light and fluffy. Add both sugars and combine well. Add egg and
mix until well incorporated. Add peppermint and salt. 19
4. Add flour and mix briefly until just incorporated. Divide dough in half. Add red 20
food coloring to one half of dough. Mix until color is smooth throughout.
21
5. Press both pieces of dough ¼ inch thick onto a plastic food film lined baking
sheet and place in refrigerator for about 45–60 minutes until firm. 22
These sugar cookies
6. Working on 2 candy canes at a time, remove 2 individual tablespoons of both red 23
look and taste like candy
and non colored cookie dough. Keep remaining dough in refrigerator. 24
canes. Two colors of
sugar cookie dough are 7. First, roll each piece of dough in balls and then roll into an even 6 inch tube; if 25
needed use a tiny amount of flour to keep dough from sticking. Twist a red and
wrapped into a cane 26
plain dough tube together.
shape. Sprinkle with a
8. Roll gently to make twist evenly flat. Curve on end to create a candy cane shape. 27
touch of pure cane sugar
just before baking for an 9. Place on parchment lined baking sheets about ¼ inch apart. 28
extra sparkle. 10. Place in oven and bake until still pale in color and bottom is slightly golden,
about 11–13 minutes.
1
Oatmeal Cream
Prep time 0:15
Bake/Cook time 0:10 to 0:12 2
Yield 16 filled cookies
3
Pie Cookies Ingredients

4
with Browned Cookies
½c butter, softened
6
Butter Frosting
½c shortening 2c rolled oats
(quick cooking or old fashioned) 8
1c Imperial® Light Brown Sugar
½c Imperial® Granulated Sugar 1c butterscotch morsels 9
2 eggs * Spoon & Sweep: Use a spoon to fill measuring cup with flour until required amount 10
is obtained. Scooping measuring cup directly into flour bag will firmly pack flour
1 tsp vanilla resulting in too much flour required for recipe.
11
1½ c all-purpose flour* 12
1 tsp baking powder Browned Butter Frosting
¼ tsp baking soda 13
⁄ c butter
½ tsp salt 14
1 tsp cinnamon 3c Imperial® Powdered Sugar
2–4 Tbs milk or half and half 15
Directions 17
Cookies Browned Butter Frosting 18
1. Preheat oven to 375°F. 1. Melt butter in a heavy small saucepan over 19
low heat until melted and lightly browned;
2. Cream butter and shortening until light and fluffy. 20
remove from heat. Combine confectioner’s
Add both granulated and light brown sugars and mix
sugar, milk and vanilla in a large bowl. Add 21
further. Add eggs and vanilla mixing until mixture is
browned butter, beat with an electric mixer
combined. 22
on low speed until spreading consistency.
3. Sift flour, baking powder, baking soda, salt and 23
2. Spread about 1½ tablespoons frosting
cinnamon in a medium bowl. On low speed, add dry
on half of the cooled cookies. Top with 24
ingredients in one-step and then immediately add
remaining cookies to form sandwiches.
oats and morsels. Mix until combined. 25
4. Scoop batter with a small ice cream scoop or big 26
rounded tablespoons. Place on cookies on lightly
greased baking sheets. Flatten cookies with lightly 27
floured hands. 28
5. Bake 10–12 minutes or until light golden brown and
Remember the classic oatmeal cream pies of childhood? center is still very soft. The oatmeal cookies will firm
We do too. Our version takes them up a notch with a as they cool.
Browned Butter Frosting center.
Prep time 0:20 1
Red Velvet White Bake/Cook time 0:10

Yield 24 cookies
2
Chocolate Chip Cookies Ingredients

1½ c
¼c
all-purpose flour*
cocoa powder
4
6
1 tsp baking soda
¼ tsp salt 7
½c unsalted butter, room temperature 8

½c Imperial® Light Brown Sugar, packed 9
½c Imperial® Granulated Sugar
10
1 large egg
1 Tbs milk 11
2½ tsp red food coloring
13
1c white chocolate chips
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sprinkles (optional)
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16
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Directions
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1. Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.
20
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Set aside. 21
3. Beat butter and sugars until light and fluffy, about 2 minutes. Add the egg, milk, 22
vanilla and food coloring and mix well.
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4. Add flour mixture, mixing until completely combined. Stir in white chocolate
24
With soft insides and chips until evenly distributed. (You can do this by hand or with a mixer.)
chewy outsides, these 5. Using a medium size cookie scoop, drop cooke dough on prepared baking 25
Red Velvet White sheets, leaving 2 inches for spreading. If desired, press decorative sprinkles 26
Chocolate Chip into the the dough.
27
Cookies are attention 6. Bake for 10 minutes. The cookies will not look cooked in the center,
but they will finish cooking while cooling on baking sheet. 28
stealers. Lucky for you,
they taste as heavenly 7. Remove from oven and let cookies rest on baking sheet for 10 minutes.
as they look. Then transfer to a wire rack to cool completely. Store in an airtight container
for up to 5 days.
Prep time 0:40 1
Yield 18 - 20 moonpies
3
Moonpie Ingredients
Cookies
Marshmallow Filling
1 egg white, room temperature

4
5
¼ tsp cream of tartar
1c unsalted butter, room temperature 6
⁄₃ c corn syrup
½c Imperial® Granulated Sugar 7
½ tsp vanilla extract
2 eggs 8
¾c Imperial® Powdered Sugar
½ teaspoon vanilla extract
9
2⁄₃ c self-rising flour* Chocolate Ganache 10
1c graham cracker crumbs
½c cornstarch 1c dark chocolate chips 11
1c semisweet chocolate chips
12
* Spoon & Sweep: Use a spoon to fill measuring cup with flour until required amount
is obtained. Scooping measuring cup directly into flour bag will firmly pack flour
¼c heavy cream
resulting in too much flour required for recipe. 1 Tbs unsalted butter 13
14
Directions
15
Cookies Marshmallow Filling Chocolate Ganache
16
1. Heat oven to 350°F. Line two baking sheets with parchment 1. In a large mixing bowl add egg white and cream 1. In a heatproof mixing bowl, heat chocolate
paper. Set aside. of tartar. With wire whisk attachment on, whisk chips, heavy cream and butter. Stir to combine 17
on medium speed until foamy. until smooth and silky.
2. In a mixing bowl add butter and sugar. With paddle 18
attachment on, beat on low speed until light and fluffy, 2. Slowly, without turning mixer off, pour in 2. Working fast, dip moonpies on one side in
19
about 3 minutes. corn syrup. Once all syrup is added, increase chocolate ganache, let excess chocolate drip
mixer speed to high and continue to mix for an back into bowl and place them on a cooling 20
3. Beat in eggs and vanilla extract, scraping sides of the bowl
additional 5 minutes until mixture is thick and rack. Refrigerate for 10–15 minutes or until
with a spatula. 21
its volume has almost doubled. ganache is set.
4. Slowly fold in flour, graham crackers crumbs and cornstarch 22
3. Reduce mixer speed to low, stir in vanilla 3. Once chocolate coating is set, reheat remaining
and mix until just combined.
extract followed by powdered sugar added ganache and dip cookies in it covering other 23
5. Remove cookie dough from mixing bowl and place it on in 3 batches. side as well.
a floured working area. With a floured rolling pin, roll out 24
4. When all sugar is incorporated, increase 4. Place cookies on the wire rack and refrigerate.
dough and with a cookie cutter, cut out cookies. (I used a 25
mixer speed to medium-high and mix for Keep cookies in an airtight container
3 inch cookie cutter). Place cookies on the prepared baking 5.
2 more minutes. in refrigerator. 26
sheets. Re-roll any trimming and cut out more cookies.
5. With a spoon, drop a little marshmallow cream 27
6. To make sure cookies keep their form during baking,
on half of cooled cookies.
refrigerate cut-out cookies for 10–20 minutes. 28
6. Use remaining cookies to sandwich moonpies.
7. Bake cookies in preheated oven for approximately 15
minutes or until edges just beginning to turn golden brown.
8. Remove from the oven and let cool completely on
baking sheets.
1
Magic Bar® Cookies Prep time 0:15

Bake/Cook time 0:09
Yield 30 cookies
2
5
Ingredients
6
1c butter, room temperature
1½ c Imperial® Light Brown Sugar, packed 7
2 eggs 8
2 tsp vanilla
9
1 tsp baking soda 10
1 tsp salt
11
2¾ c all-purpose flour*
1½ c graham cracker crumbs, finely crushed 12
IM PE RI AL SU GA
R 13
½c white chocolate chips INSIGHT
½c semi-sweet chocolate chips 14
This quick and ea
½c milk chocolate chips sy
“dump” cookie is 15
½c butterscotch chips sure to
please candy lov
½c shredded sweetened coconut ers. 16
* Spoon & Sweep: Use a spoon to fill measuring cup with flour until required 17
amount is obtained. Scooping measuring cup directly into flour bag will firmly
pack flour resulting in too much flour required for recipe. 18
19
Directions 20
1. Preheat oven to 350°F degrees.
21
2. Line a baking sheet with parchment paper, set aside.
22
3. Cream butter and brown sugar together for 2 minutes
until light and fluffy. Add in eggs and vanilla and continue mixing until smooth. 23
4. Add in baking soda and salt, mixing well. 24
5. Turn mixer to low and slowly add in flour and graham cracker crumbs. 25
6. Stir in chips and coconut. 26
7. Drop by heaping tablespoon onto lined pan, 2 inches apart, 27
and bake for 9 minutes until edges are golden. Don’t over-bake.
28
8. Allow to cool on baking sheet for 3 minutes and then transfer
These Magic Bar Cookies are a fun spin on the classic candy bar. All the flavors to wire rack to finish cooling.
you love (coconut, butterscotch, graham crackers and chocolate) in a single 9. Store in an airtight container for up to 3 days.
“drop” cookie that can be whipped up in minutes.
1
Meltaway Lemon Cookies Prep time 0:20
Bake/Cook time 0:08
2
3
Yield 32 cookies
4
5
Ingredients IMPERIAL SUGAR
6
Cookies INSIGHT
7
2c all-purpose flour* This classic cookie is a staple
½ tsp baking powder in many Southern kitchens. 8
¼ tsp salt 9
1c unsalted butter, room temperature 10
¾c Imperial® Granulated Sugar
11
1 large egg
12
zest from 1 lemon Icing
13
* Spoon & Sweep: Use a spoon to fill measuring cup with flour until required amount is obtained. 2c Imperial® Powdered Sugar
3 Tbs lemon juice 14
15
Directions 16
Cookies Icing 17
1. In a In a small bowl, whisk together 18

1. Preheat oven to 375°F. Line a baking sheet with
parchment paper or a silicone baking mat. powdered sugar and lemon juice 19
Set aside. until smooth.
20
2. In a medium bowl, whisk together flour, baking 2. Using a spoon, smooth icing onto
powder and salt. Set aside. the top of each cookie and let set for 21
10 minutes, or until hardened. 22
3. Beat butter and sugar until light and fluffy.
Add egg and lemon zest, mixing until 3. Store in airtight container for
23
combined. Add flour mixture ½ cup at a time, up to 5 days.
mixing until completely combined. 24
These zesty lemon 4. Roll one tablespoon of dough into small circles 25
coookies are tart lightly and then press with hands (or with the bottom 26
of a cup) into a disk shape. Place on prepared
sweet and just melt in 27
baking sheet.
your mouth. Our buttery
5. Bake for 8–10 minutes, until the centers are 28
Meltaway Cookies have
set. The cookies will not look browned or
a soft center and are
cooked, but they are. Remove from oven and
topped with a lemon
let cookies rest on baking sheet for 5 minutes.
sugar glaze. Then transfer to a wire rack to cool completely.
1
Earl Grey Prep time 0:45

2
Tea Cookies
Yield 48 cookies
4
Ingredients 5
1c unsalted butter, very soft 6

1c Imperial® Powdered Sugar 7
½ tsp salt 8
2 Earl Grey tea bags 9
Zest of 1 mandarin orange or ½ orange * Spoon & Sweep:
Use a spoon to fill
(no white bitter pith) measuring cup with 10
flour until required
2c all-purpose flour*
amount is obtained. 11
Scooping measuring
cup directly into flour
12
12 oz melting wafers or chocolate bag will firmly pack
flour resulting in too
much flour required 13
for recipe.
14
Directions 15
16
2. Mix butter until creamy. Add sugar and continue mixing until well combined.
Add vanilla, salt, tea leaves removed from tea bag and zest and mix until very well combined. 17
3. Sift flour and add in one step to above. Mix until dough forms; do not overmix. 18
4. Press dough onto a plastic food film or parchment paper lined baking sheet and 19
place in the refrigerator for approximately 30 minutes or until firm/cold enough to roll. 20
5. Meanwhile cut a piece of sturdy paper or cardboard 1¾ inch wide and 12½ inches long.
21
6. Mark the obtained strip every 2½ inches. (The size of a real tea bag.)
22
7. Remove half of dough from refrigerator and roll it on a lightly floured surface a generous ⁄ inch thick.
23
8. Using your guide and a sharp knife cut 2½ inch wide strips. Cut crosswise to obtain a “tea bag.”
Place on a parchment lined baking sheet. 24
These adorable shortbread cookies not only look like tea, 9. Cut away the top two corners as seen on a tea bag. Using a drinking straw, 25
they taste like it too. Made with Earl Gray tea, orange and poke a hole near the center top to attach the tread. 26
vanilla, and dipped in melted chocolate.
10. Place in oven and bake until light golden, about 12–14 minutes but time will depend on 27
actual thickness of cookies. Let cookies completely cool.
28
11. Melt chocolate flavored wafers or temper chocolate. Dip cookies and let chocolate harden.
1
Butterfinger® Cookies Prep time 0:20

Bake/Cook time 0:12
2
Yield 24 cookies 4
6
Ingredients 7
½c shortening
¾c Imperial® Granulated Sugar 8
1 egg 9
10
1⁄ c sifted all-purpose flour*
¼ tsp salt
12
2 Butterfinger® candy bars, cut in small pieces
13
* Spoon & Sweep: Use a spoon to fill measuring cup with flour until required amount is obtained. 14
15
16
17
Directions
18
19
2. Cream shortening and sugar together. Beat in egg.
20
3. Sift together dry ingredients. Sprinkle over candy bar
pieces and combine with creamed mixture. Chill. 21
4. Drop by spoonfuls on greased baking sheet. 22
Bake for about 12 minutes.
23
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27
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If you love Butterfinger® candy bars, this is the cookie for you. These peanutty, creamy cookies
are packed with butterfinger bits and perfect served alongside a cold glass of milk.
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ah.
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Nice to have help in the kitchen.

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1
Sugar Cookies 2
Prep time 0:15 4

Bake/Cook time 0:09
5
Yield up to 36 cookies depending on size
6
7
Ingredients
8
1c unsalted butter, very soft
IMPERIAL SUGAR
1½ c Imperial® Granulated Sugar 9
INSIGHT
1 large egg 10
2 tsp vanilla extract Cook’s Tip:
For firmer dough 11
½ tsp salt
wrap tightly in 12
2½ c all-purpose flour* plastic wrap and
refrigerate for
½ tsp cream of tartar 30 minutes. 14
* Spoon & Sweep: Use a spoon to fill measuring cup with flour until required amount is 15
obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting
in too much flour required for recipe.
16
17
Directions 18
19
2. Beat butter until very light and creamy. Add sugar and continue
mixing until light and fluffy. Add egg, vanilla and salt and beat until 20
very well combined. 21
3. Sift flour, baking soda and cream of tartar together and add in one step to 22
above. Mix until dough forms. Do not overmix.
23
4. Scoop batter into two tablespoon amounts and make round. Place well
apart on parchment lined or evenly buttered baking sheets. Sprinkle with 24
additional sugar, if desired. 25
5. Place in oven and bake until very pale and edges are very light golden,
26
about 9 minutes.
27
6. Decorate with frosting or icing as desired.
28
This classic sugar cookie recipe can be found on the Imperial Sugar packaging.
1
Imperial® Chocolate Chip Cookies Prep time 0:15

2
3
Bake/Cook time 0:09 to 0:10 IMPERIAL SUGAR 4
Yield Approximately 24 cookies
INSIGHT 5
This recipe can also
6
Ingredients be found on the back
of our products below: 7
½c unsalted butter, softened 1 pound Light Brown Sugar Box 8
½c Imperial® Granulated Sugar 1 pound Light Brown Sugar Poly Bag
½c Imperial® Dark Brown Sugar, well-packed Redi-Measure Light 9
1 large egg Brown Sugar Pouches 10
11
1½ c all-purpose flour*
½ tsp salt 13
10 oz semi-sweet chocolate chips (approx 1¾ cups) 14
½c walnuts or pecans (optional)
15
Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour 16
17
18
Directions 19
2. In a mixing bowl, combine butter, granulated sugar, vanilla, brown sugar 21

and egg on low speed for 1–2 minutes or until mixture is creamed.
22
3. Add flour, baking soda and salt to mixing bowl and mix on low until
23
blended. Scrape edges of bowl and mix on low speed for additional
1 minute or until completely mixed. 24
4. Blend in remaining ingredients on low or mix by hand as to not crush 25
chips and nuts.
26
5. Use a tablespoon to portion out cookies on to ungreased baking sheet.
27
6. Bake cookies for 9–10 minutes. Edges of cookies should be brown and
tops light brown when cookies are finished. 28
Chocolate chip cookies are one of the most popular cookies on the planet. And our
recipe makes melt in your mouth cookies that are out of this world. Serve with a
cold glass of milk and enjoy!
1
Chocolate Pecan Tassies Prep time 0:20

Bake/Cook time 0:25
Yield 24 cookies
2
4
Ingredients Fun 5
CRUST
½c unsalted butter, room temperature
Fact 6
4 oz cream cheese, room temperature Tassie m 7

eans
¼c Imperial® Granulated Sugar “small cu
p” 8
1c all-purpose flour* in Scottis
h.
3 Tbs unsweetened cocoa powder 9
FILLING 10
1 large egg, beaten 11
¾c Imperial® Dark Brown Sugar, packed
¾c finely chopped pecans * Spoon & Sweep: Use a spoon to fill measuring 13
¼ tsp salt cup with flour until required amount is
obtained. Scooping measuring cup directly
3 oz semisweet chocolate into flour bag will firmly pack flour resulting in
14
too much flour required for recipe.
15
Directions 16
For the crust: 17
In the bowl of an electric mixer, beat the butter and cream cheese until
well combined. Add the sugar and beat until fluffy. On low speed add the 18
flour and cocoa powder and beat until combined. Cover and refrigerate for 19
1 hour, or until firmed.
20
For the filling:
21
1. In a medium bowl, combine egg, sugar, vanilla, pecans and salt.
22
2. Preheat the oven to 350°F. Coat a 24 cup miniature muffin pan with
nonstick baking spray. 23
3. Divide the chilled dough into 24 equal balls about 2 teaspoons each and 24
place each ball inside a muffin cup. Press the dough into the bottoms and
25
up the sides of each cup to form a shell. Spoon about 1 teaspoon of the
filling evenly among each shell. 26
4. Bake for 25 minutes, or until lightly browned. Let cool for 5 minutes before 27
removing tassies to wire racks to cool completely.
28
When you want the taste of a chocolate pecan pie, but don’t want to eat 5. Place chocolate in a heatsafe bowl and microwave in 30 second
a whole slice, these Chocolate Pecan Tassies are a right-sized compromise! increments, stirring between each, until melted. Let cool slightly. Pour into
a pastry bag (or plastic bag) and drizzle chocolate over the tassies. Let
stand until set before serving.
1
Criss-Cross Carrot Cookies Prep time 0:20

Yield 24 cookies
2
Ingredients 4
2½ c all-purpose flour* 5
1 tsp baking soda 6
1 tsp baking powder IM P E R IA
L SUGAR 7
1 tsp cinnamon INSIGH
¼ tsp nutmeg (optional) T 8
For the tim
½ tsp salt es you wa
nt
the taste 9
2c oats, quick cooking of carrot ca
k
but don’t e,
(not instant) or old fashioned have a pla
te 10
and fork h
andy.
1c fine grated carrots, about 2 11
½c coconut flakes (optional)
12
½c raisins, dark or golden
1½ c chopped pecans 13
1c unsalted butter, soft 14

1c Imperial® Granulated Sugar 15
1c Imperial® Light Brown Sugar, packed * Spoon & Sweep: Use a spoon to fill measuring
2 large eggs cup with flour until required amount is 16
obtained. Scooping measuring cup directly
2 tsp vanilla extract into flour bag will firmly pack flour resulting in
17
too much flour required for recipe.
18
Directions 19
2. Sift together in a large bowl flour, baking soda, baking powder, cinnamon, 21
nutmeg and salt. Stir in oats and set aside. 22
3. In a separate bowl, combine carrots, coconut, raisins and pecans.
23
4. In a bowl, cream butter until light and fluffy. Add sugars and blend well.
24
Add eggs one at a time and scrape in between. Add vanilla and whip well.
25
5. In one step, add all dry ingredients and mix until just combined.
Add remaining ingredients and mix until combined. 26
6. On parchment lined or lightly buttered pans, drop batter in large tablespoon 27
amounts, about 2 inches apart.
28
7. Bake until light golden about 13 to 15 minutes depending on size.
These moist and tender carrot cookies are even more delicious if filled with our 8. When cooled, sandwich with Cream Cheese Frosting, or serve as is.
Cream Cheese Frosting. You can use quick cooking oats for a softer texture or old
fashioned oats for a firmer bite.
1
you’re giving away cookies?

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too Sweet!
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Nothing says “you’re special to me” like giving the gift of homemade food. Looking for a way to dress up your special 26
homemade gift? We’ve created these printable gift tags to add the perfect finishing touch. Just download, print and attach.
27
CLICK
Homemade gift tags

28
WANT MORE?
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IMPERIALSUGAR.COM
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Best of The Best Christmas Cookies Cookbook ISC2018

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2014 Edition

Best of the Best

Cookies like these...

And the best cookies are giftable, so... 26

Apple Cake Cookies Prep time 0:30

Chocolate Crackle Cookies Prep time 0:20 2

¾c Imperial® Powdered Sugar 14

1. Preheat oven to 350°F. 19

2. Sift together flour and baking powder and set aside. 20

1. Line a baking sheet with parchment paper and set aside. 16

2. In medium microwave-safe bowl, melt 8 oz semi-sweet chocolate in microwave in 30 second 17

7. Stir in dry ingredients into chocolate mixture until dough forms. 23

8. Finally, fold in chocolate chips. 24

9. Chill dough for one hour. 25

2 oz German chocolate, chopped

1 egg 1½ tsp pure vanilla extract 11

Gluten Free Prep time 0:20

Ingredients For these cookies sel

Where life and 6

Turtle Chocolate Cookies Prep time 0:15

Strawberry Chocolate Prep time 0:20

These cookies are chewy, soft and full of strawberry flavor.

Praline Bake/Cook time 0:10

Peppermint Cookie Canes Prep time 1:20

Pie Cookies Ingredients

with Browned Cookies

Red Velvet White Bake/Cook time 0:10

Chocolate Chip Cookies Ingredients

½c unsalted butter, room temperature 8

1 egg white, room temperature

Magic Bar® Cookies Prep time 0:15

4. Add in baking soda and salt, mixing well. 24

1. In a In a small bowl, whisk together 18

Earl Grey Prep time 0:45

1c unsalted butter, very soft 6

Butterfinger® Cookies Prep time 0:20

Nice to have help in the kitchen.

Prep time 0:15 4

Imperial® Chocolate Chip Cookies Prep time 0:15

1. Preheat oven to 350°F. 20

2. In a mixing bowl, combine butter, granulated sugar, vanilla, brown sugar 21

Chocolate Pecan Tassies Prep time 0:20

4 oz cream cheese, room temperature Tassie m 7

Criss-Cross Carrot Cookies Prep time 0:20

1c unsalted butter, soft 14

1. Preheat oven to 350°F. 20

you’re giving away cookies?

Homemade gift tags

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