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Video: Sunny Anderson shares her Christmas cookie recipe

  1. Closed captioning of: Sunny Anderson shares her Christmas cookie recipe

    >>> this morning, on "today's" kitchen, a different take on christmas cookies . sunny anderson is the host of the new food network show "the kitchen." she has our kitchen smelling delicious. good morning.

    >> thank you for having me.

    >> you had me at red velvet!

    >> oh, yeah! i was telling somebody when i was coming here, you put red velvet in front of somebody it is exciting.

    >> what is it?

    >> chocolate with red food coloring.

    >> what is special about that?

    >> it's a reaction. sometimes you make the cake and vinegar in arthur and it reacts when you put the red food coloring in there. in my mixer here, go the butter and sugar already creamed. this is already whipped. can you add this? i'll turn this up and show the difference between these cookies and a red velvet cake . the cookies are still caky and i love a cookie caky sometimes. say that ten times fast. get that going. to that i add a little bit of vanilla. that is not red food coloring but red food gel and comes in a little tube. the reason i like red food gel.

    >> put this in there?

    >> yeah, please and i'll slow it down so we don't get red all over the place.

    >> then i will look bludgeoned on tv.

    >> i think red food coloring is like for dying eggs and stuff. it is nice and red and add in sifted flour and unsweetened cocoa poued awder and baking powder. do it in thirds. what you're doing is this. get in there and scrape it down.

    >> you don't want to miss anything.

    >> you don't want to miss anything. put it right back in.

    >> all i want to do is lick that spatula but i won't do it because it's raw eggs!

    >> don't do it! it's raw eggs!

    >> i grew up on that.

    >> bring that back up and continue to mix. it turns into a tight batter. what you want to do, lester, with your hand a little bit, i'll give this to you and make a nice golf ball sized round. then you put it right onto the sheet and moist hands, flatten it and 350-degree oven and 11 minutes and bring it out and let it cool before you take it off of the rack. make sure it's parchment lined.

    >> do you know how to turn this off, lester? let's see you figure it out! he unplugs it!

    >> unplug that dude!

    >> just like a man! no control of the wheel! so then over here, i'll show you how to make the german chocolate bar . i love making these into bars and it's easy because you're german.

    >> i am!

    >> it's the coconut that makes it germany? right?

    >> it does. they use a cherry thing like water and i took it out of this and a good german chocolate without coconut. i will add granulated sugar to the sugar and light brown sugar.

    >> i could seat that whole bowl. hello!

    >> the between brown sugar and light sugar is molasses. a little bit of unsweetened cocoa goes in. turn that up a little bit. some vanilla. two eggs.

    >> you make these in bars?

    >> but you can form them into cookies and bake them at 375 for eight minutes as a cookie and bar 8x8 and butter and press it in and that is after you get in the nuts, the chips, the coconuts and this is going to be for about 25 to 30 minutes if you make bars. this is better than sugar cookies for santa.

    >> our tasting team has just arrived.

    >> there is egg in there, girlfriend!

    >> i know it's not good to do at home but

TODAY recipes
updated 12/20/2013 4:42:44 PM ET 2013-12-20T21:42:44

Recipe: Red velvet cookies

  • 2 sticks salted butter
  • 1 cup sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 3/4 teaspoon red coloring gel
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • 21/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup white chocolate chips
  • 1/2 cup pecan halves, gently chopped

1. Cream the butter and sugars. In a stand mixer with a paddle attachment or a bowl with a hand mixer, cream butter, sugar and light brown sugar until fluffy and slightly lighter in color, about 5 minutes. Don't forget to scrape the sides of the bowl when it looks like it needs it.

2. Combine and add the wet ingredients. In a medium bowl whisk eggs, coloring gel and vanilla extract. Add to the creamed butter and sugar mixture and blend until combined, scraping the sides as you go.

3. Sift and add dry ingredients. In a medium bowl sift together the flour, cocoa powder and baking powder. Add in thirds to the large bowl, mixing and scraping the sides between each addition until completely combined. Don't be afraid to overwork the batter, just get it mixed in.

4. Add chips and nuts. Pour in the white chocolate chips and pecans then mix on low until combined.

5. Bake the cookies. Line a baking sheet with parchment paper. Get a bowl of water to keep your hands moist so the dough doesn't stick to them. Dip your hands in the water, then using a spoon scoop enough dough out to form a ball about the size of a golf ball. Place each dough ball on the sheet at least 1-inch apart and with a moist palm, press each ball flat. Bake for 15-16 minutes. Remove to a cooling rack and allow to cool completely.

Cooking time: 15-16 minutes, in batches

Serving Size

24-26 cookies

Recipe: German chocolate coookies

  • 2 sticks butter, softened
  • 1 cup light brown sugar
  • 1 cup sugar
  • 2 large eggs, beaten
  • 2 teaspoons vanilla
  • 1/2 cup unsweetened cocoa (recommended: Hershey's)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch salt
  • 1 cup chopped pecans
  • 1 cup shredded coconut (recommended: Baker's Angel Flake Coconut, Sweetened)
  • 1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees.

In a stand mixer or large bowl using a hand mixer blend butter, both sugars, eggs, vanilla and cocoa. In a small bowl stir together flour, salt, and baking soda. Gradually add flour mixture into butter mixture and blend until combined. Stir in pecans, coconut and chocolate chips. Dough will be tight.

Using a small ice cream scoop or melon baller to make all the cookies the same size, about the size of a small golf ball or ping pong ball, drop onto parchment paper-lined baking sheets and bake about 8-9 minutes. Cool on a baking rack. To make bars press dough into a buttered 8X8-inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled.

Cooking time: 8-9 minutes, in batches

Serving Size

24-26 cookies

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