Celebrating National Cookie Day

December 4, 2023 by
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Yesterday I prepared four different kinds of cookies, all in anticipation of National Cookie Day. Okay, okay, it was just part of my holiday baking, but it’s an occasion I’m happy to celebrate (and what a coincidence that this falls around the time that everyone is baking their holiday treats). I wish I could say I hit all of the recipes out of the park, but alas some of the “Corked” Breton galettes got a little too brown on the bottom. I suppose I must sacrifice and leave those at home instead of putting them out on the cookie tray I am taking into the office later this week. The four cookies I made so far are:

The “Maple” pecan sandies have the quotation marks because I added a touch of fenugreek powder to them for a faintly maple flavor that accentuates the pecan flavor of the cookies. I think rolling them in maple sugar will be the next step but alas I don’t have any on hand. Up next in my baking extravaganza I am contemplating the following:

My biggest issue for a visually pleasing cookie tray is that these are, as cookies tend to be, somewhat monochromatic. The “corked” Breton galettes have a splash of red with their jam centers and I opted for a pink (strawberry) filling in the homemade Oreos to somewhat counteract this. I’m also thinking of using green sanding sugar to decorate the shortbread and perhaps putting sprinkles in the icing on the oatmeal cookies, but I’m open to suggestions. Do you have a go-to recipe for colorful cookies, other than Italian rainbow cookies? How is your holiday baking coming along?

Category: Antipasto

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4 Comments

  • Kinhawaii  on  December 5, 2023

    I’ve been very unmotivated lately. It’s often too humid here but have you made any of those big meringue type cookies streaked with color & flavoring? I often think cookie trays can look rather beige too. My color tends to come from jam in cookies too. I didn’t check it out but I saw I very colorful cookie in the NYT recently from Samantha Seneviratne.

  • anya_sf  on  December 5, 2023

    IMHO, the best tasting cookies are beige and brown in color. The colorful ones are generally a let-down.

  • hillsboroks  on  December 5, 2023

    I haven’t started my holiday baking yet but the top of my list for color are the Tutti Frutti Thumbprint cookies by Jesse Szewczyk on the Epicurious website. They are described as technicolor and from the photo that is accurate. These cookies will definitely liven up any cookie tray.

  • SheilaS  on  December 5, 2023

    A lot of people seem to rely on icing to add bright colors, though I don’t really care much for icing and brightly colored versions, even less. My very low-brow go-to for colored cookies is to sub Jello powder for the sugar in a pressed cookie dough.
    I noticed that NYT cooking seemed to consider the colorful plate in their cookie selections this year. Sam Seneviratne’s Technicolor Cookies are made with a positively psychedelic icing but I think I’d like them much better without.
    Eric Kim’s Matcha Latte cookies are green, under a cloud of ermine icing. Too much for me, though he allows that a dusting of powdered sugar can sub.
    Sue Li has some adorable Neapolitan Checkerboard cookies and Sohla El-Waylly’s Rainbow Rave Cookies are amply decorated with M&Ms and sprinkles.

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