Announcing the winners of the 2022 Cookie Stroll Contest and Window Display Contest!
We had a record number of voters for the Cookie Stroll Contest, and a couple of fabulous (and thorough) judges for the Window Display Contest. Congratulations to Country Soul, on their First Place win in the Cookie Stroll Contest, and Boarding House, for their First Place finish in the Window Display Contest! There were so many incredible window displays this year, thank you to everyone who helped make the street look beautiful and festive! Thank you to all of our Cookie Stroll participants: Allium, Boarding House, Cape Cod Jewelers, Country Soul, Jewelcraft, Kandy Korner, Palio’s Pizzeria, and SoHo Arts Company!
Country Soul’s Coffee Cake Cookies
Cape Cod Jewelers’ Cranberry Oatmeal Cookies:
- 1½ cups all-purpose flour (180g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 1 cup unsalted butter at room temperature (2 sticks)
- 1 cup packed light brown sugar (220g)
- ¼ cup granulated sugar (50g)
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats (336g)
- 1½ cups sweetened dried cranberries (6oz/170g bag)
- Preheat the oven to 350F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until just combined after each addition. Stop to scrape down the bowl as needed. Beat in the vanilla until just combined.
- With the mixer on low, add the flour mixture until just combined. Scrape down the bowl. Beat in the oats and cranberries just until combined.
- Using a 1 1/2-inch spring-loaded scoop or spoons, scoop the dough onto the lined baking sheets, about 1 1/2-inches apart. Press a few extra dried cranberries on top of the cookies for a prettier presentation. Bake 1 tray at a time until lightly browned, about 10 to 12 minutes. Let the cookies cool on the pan for 2 minutes. Transfer to a wire rack to cool completely.
- Finish the cookies with a dusting of confectioners sugar and an optional vanilla buttercream frosting topping.
Kandy Korner’s Hot Cocoa Cookies
These cookies are a great addition to traditional Christmas cookies. Great for dipping in hot chocolate.
- 1cup butter softened
- 1cup sugar
- 2/3cup brown sugar
- 2large eggs
- 1teaspoon vanilla
- 3 1/4cups all purpose flour
- 4packages hot cocoa mix or 3/4 cups hot cocoa mix – NOT SUGAR FREE VERSIONS
- 1teaspoon salt
- 1teaspoon baking soda
- 2teaspoon baking powder
- 1cup chocolate chips
- 1cup Mallow Bits*** mini marshmallows do not work the same and can be a bit of a sticky mess
- Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
- In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits. Cover and chill for at least 30 minutes and up to 24 hours.
- When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.