Joanna Gaines Shares Her Favorite Cookies for Christmas

It’s peak baking season, and if you’re looking to squeeze in a few more Christmas cookies before the holiday, these recipes are bound to spark some inspiration. Joanna Gaines has three classic recipes that can fit into any cookie lineup: Classic Sugar Cookies made into sandwiches with a vanilla buttercream filling, her signature loaded Silo Cookies and—of course—Chocolate Chip Cookies.

The best part? We have all the recipes, courtesy of Magnolia. See all of Gaines’ recipes below and save them for later (or make them right away if you have the ingredients on hand—we definitely wouldn’t blame you). If you can’t find time to make another batch of cookies from scratch in the next week, no worries: Magnolia Table’s frozen cookie dough is available at Target, promising the same nostalgic flavor of Gaines’ cookie recipes in more of a time crunch.

Classic Sugar Cookies

Active Time: 30 minutes

Total Time: 1 hour

Makes: 16 sandwich cookies

Ingredients

Sugar Cookies

● 1 cup (2 sticks) unsalted butter, softened

● 1½ cup sugar

● 1 egg

● 1½ teaspoon vanilla extract

● 1 teaspoon salt

● ½ teaspoon baking powder

● 2½ cup all-purpose flour

● 1 tablespoon milk

Vanilla Buttercream

● 9 ounces (2 sticks plus 2 tablespoons) unsalted butter, at room temperature

● 1½ teaspoons pure vanilla extract

● 3¾ cups powdered sugar

● 1½ tablespoons whole milk

● 1 cup of sprinkles to decorate (optional)

Directions

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Step 2

In a stand mixer, fitted with a paddle attachment, cream the butter and sugar on medium high until light and fluffy, about three minutes. Scrape down the sides of the bowl. Beat in the eggs, milk and vanilla extract on a medium speed until combined.

Step 3

In a medium bowl, measure the salt, baking powder and flour, then whisk together. Turn the mixer on a low speed, slowly add the dry ingredients into the mixer, and mix until thoroughly incorporated.

Step 4

Using a scoop (about 1½ tablespoons), scoop the dough onto the prepared baking sheet.

Step 5

Bake cookies for 10 to 12 minutes. Allow cookies to sit on the pan for 3 to 5 minutes before transferring to a cooling rack.

Step 6

To make the filling: In a stand mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy, three to four minutes. Add the vanilla and continue to mix on high speed for about a minute.

Step 7

Reduce the speed to low and slowly add in the powdered sugar, about ¼ cup at a time. Add the milk and continue to mix slowly until smooth. When the mixture is smooth, increase the speed to medium, mixing until fluffy, about two more minutes.

Step 8

Set the cookies up in pairs, with the bottom of one cookie facing up. Using a small scoop, place about 2 tablespoons of the buttercream on the bottom side of the upside-down cookie. Place the second cookie on top, right side up, and sandwich them together, pressing just enough to spread the filling to the edges. Repeat this process to make the rest of the sandwiches. Store in an airtight container for up to five days

Optional: After making sandwiches, roll the edges of icing in sprinkles.

Chocolate Chip Cookies

Active Time: 15 minutes

Total Time: 1 hour 30 minutes

Makes: 24 to 40 cookies (depending on size)

Ingredients

● 2½ cups all-purpose flour

● 1 heaping teaspoon baking soda

● ½ teaspoon sea salt

● 8 tablespoons (1 stick) unsalted butter, at room temperature

● 2 cups packed light brown sugar

● 2 large eggs

● 1½ teaspoons pure vanilla extract

● 1½ cups semisweet chocolate chips (see Tip)

Directions

Step 1

Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with

parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3

In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, two to three minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.

Step 4

Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.

Step 5

Add the chocolate chips and beat on high for about five seconds to thoroughly and quickly mix in the chips.

Step 6

Drop by large spoonfuls on the lined baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for one minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough. Store the cookies in a tightly covered container at room temperature for up to three days.

Tip: Depending on what you’re in the mood for, you can add ½ cup more or less chocolate than what is called for.

Silo Cookies

Active Time: 25 minutes

Total Time: 2 hours

Makes: 18 cookies

Ingredients

● 1 cup (2 sticks) unsalted butter, at room temperature

● 1 cup packed light brown sugar

● ¾ cup granulated sugar

● 2 large eggs

● 2 teaspoons pure vanilla extract

● 2 cups all-purpose flour

● 1 teaspoon kosher salt

● 1 teaspoon baking soda

● 1½ cups rolled oats

● 1½ cups semisweet chocolate chips

● 1½ cups peanut butter chips

● ½ cup chopped walnuts

Directions

Step 1

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Step 2

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed to medium-low and add the eggs one at a time, beating until blended after each addition. Add the vanilla and beat until well incorporated.

Step 3

In a medium bowl, whisk together the flour, salt and baking soda. Slowly add the flour mixture to the mixer and beat until incorporated. Reduce the speed to low, add the oats, chocolate chips, peanut butter chips and walnuts and beat until incorporated, 15 to 20 seconds.

Step 4

Using a two-ounce cookie scoop, scoop the dough onto one of the prepared baking sheets, placing the scoops side by side. Refrigerate for at least 30 minutes.

Step 5

Baking in batches, and leaving the dough balls in the refrigerator until needed, set the dough balls three inches apart on the second prepared baking sheet and bake until browned, 13 to 15 minutes. Let cool on the baking sheet for about 10 minutes. Repeat with the remaining cookies. Store in an airtight container at room temperature for up to five days.