Keep the kids busy for a while with these fun and easy-to-make cookies.
Fair warning: Our Santa’s Kitchen Sink Cookies are quite addictive.
Santa’s Kitchen Sink Cookies are designed to be a great baking project totake on with your kids.
Credit: Greg DuPree; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
The whole idea is to make use of whatever you’ve got in the pantry.
This dough also benefits from an overnight rest before baking.
While we adore this recipe as-is, it’s completely customizable.
If you want to up the salt factor, add in crushed potato chips.
For a sweeter flavor, throw in some raisins.
It’s entirely up to you.
We can guarantee that these flavor-bombs will automatically win yourcookie swap.
Beat in vanilla until combined.
Beat in eggs 1 at a time on medium-low speed until just combined, about 20 seconds.
Gradually add to butter mixture, beating on low speed until well combined, about 2 minutes.
Cover; chill at least 1 hour or up to overnight (8 hours).
Preheat oven to 400F.
Line 3 baking sheets with parchment paper.
Remove dough from refrigerator, and unwrap.
(Return remaining dough in bowl to refrigerator until ready to bake.)
Bake until edges are golden, 10 to 12 minutes.
Remove from oven; immediately sprinkle with sea salt.
Cool on baking sheet 5 minutes.
Transfer to wire racks; cool cookies completely, about 20 minutes.
Repeat procedure twice with remaining dough.
