Emmaus Bakeries Share Their Favorite Holiday Cookies

Everyone has a favorite holiday cookie - even the people who bake them.

With the holidays right around the corner, adults and children alike are excited for the warm holiday cookies that go oh-so-well with the chill of the winter season. With so many delicious cookies to choose from, it’s the busiest time of the year for most bakeries. Emmaus Patch talked to some of Emmaus’ local bake shops to find out which holiday cookie is their favorite.

Granny Schmidt's Bake Shop

Michelle Quier, from on Chestnut Street, says, “My favorite cookie is the Italian Wedding cookie because my mother used to make them every Christmas. They have a wonderful flavor and they are a special family tradition.”

Here’s a great Italian Wedding cookie recipe from allrecipes.com:

1 ½ cups unsalted butter
¾ cup confectioner’s sugar
¾ teaspoon salt
1 ½ cups finely ground almonds
4 ½ teaspoons vanilla extract
3 cups sifted all-purpose flour
½ cup confectioner’s sugar for rolling

Preheat oven to 325. Cream butter in a bowl, then gradually add confectioner’s sugar and salt and beat until fluffy. Add almonds and vanilla, then blend flour in gradually. Shape into 1-teaspoon balls and place on ungreased cookie sheet.  Bake for 15-20 minutes, but don’t brown. Cool slightly, then roll in confectioner’s sugar.

Baked Café & Bakery

Eric Stemp, at on Main Street, says, “My favorite is the snowball cookie. I have fond memories of my grandmother making them when I was growing up.”

Here’s a delicious snowball cookie recipe from Food.com:

½ lb. butter, softened
2 cups confectioner’s sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
¼ teaspoon baking powder
1 cup chopped pecans

Preheat oven to 300. Cream butter, ½ cup confectioner’s sugar, and vanilla in a bowl until smooth. Stir in flour and baking soda, then beat until well-blended.  Stir in pecans. Shape into 1-inch balls and place about 1 inch apart on a buttered cookie sheet.  Bake about 25 minutes or until light brown. Cool slightly, then roll in remaining 1 ½ cups confectioner’s sugar.

Louie's Bakery

Cheryl Bender, at on Chestnut Street, says, “It’s hard to pick one, but I would have to say the tadollo cookie. It’s a vanilla cookie with icing that melts in your mouth and reminds me of Christmases past and the cookies that grandma used to make.”

Here’s an old-fashioned sugar cookie and icing recipe from momswhothink.com:


3 cups sifted all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup white sugar
1 cup butter, softened
1 egg, lightly beaten
3 tablespoons half & half
2 teaspoons vanilla extract

Preheat oven to 400. In a large bowl, sift together flour, baking powder, salt, and sugar. Cut in butter and blend until mixture is crumbly. With a fork, stir in egg, vanilla, and half & half. Mix dough with hands until well-blended. Refrigerate for 15 minutes. Roll into 1-inch balls and place on a parchment paper-covered cookie sheet. Bake 6-7 minutes or until light brown.


2 teaspoons milk
1 cup confectioner’s sugar
2 teaspoons light corn syrup
½ teaspoon vanilla extract
Food coloring

In a small bowl, stir milk and confectioner’s sugar together until smooth. Beat in corn syrup and vanilla until smooth and glossy. Add preferred food coloring and ice cooled cookies.

Emmaus Bakery

Ruth Zacharda, of the on Chestnut Street, says, “I have to go with the old-fashioned chocolate chip cookie. They just taste so good!”

Here’s Betty Crocker’s classic chocolate chip cookie recipe:

¾ cup granulated sugar
¾ cup packed brown sugar
1 cup butter, softened
1 egg
2 ¼ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped nuts
1 (12 oz.) package of semi-sweet chocolate chips

Heat oven to 375. Cream sugar, butter, and egg in a bowl, then sift in flour, baking soda, and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop 1-tablespoon rounds of dough onto an ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes or until light brown.

Sweet Memories

Jamie Smith, of on Main Street, says, “My favorite is my mom-mom’s ginger cookies. She always used to make them around Christmas. They remind me of her.”

Here’s a great ginger cookie recipe from allrecipes.com:

¾ cup butter
1 cup packed brown sugar
1 egg
¼ cup molasses
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon salt
1 ½ tablespoons minced fresh ginger root
½ cup chopped crystallized ginger

In a large bowl, cream butter and brown sugar until smooth. Beat in egg and molasses. Combine flour, ground ginger, baking soda, and salt. Stir into mixture with wooden spoon. Mix in fresh and crystallized ginger. Cover and refrigerate dough for at least 2 hours or overnight. Preheat oven to 350. Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes or until light brown.

Willet Thomas December 23, 2011 at 01:39 PM
My wife, daughters, & soon to be married granddaughter are cookie bakers extraordinaire so I was pleased to forward the recipes to them. Thanks very much and Merry Christmas.


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