Renee's 12 Cookies of Christmas is BACK! Wanted: Your Cookie Recipe!

Renee's 12 Cookies of Christmas is BACK! Wanted: Your Cookie Recipe!

Do you think your Thumbprint Cookies crush the competition? Do your Jolly Ginger Snaps have your family asking for more? Then we want the recipe! This Holiday season, The River 105-9 is once again looking for Renee’s 12 Cookies of Christmas! It’s the best of the best from our listeners and of course…Renee!

Sending us your favorite cookie recipe along with a pic of you preparing them! Renee will also start us off with her own favorite cookie recipe as we kickoff Renee’s 12 Cookies of Christmas and its all brought to you by Big Y! Its 12 days of delicious sweet treats! Then, each weekday for the next 11 days, Renee will pick a recipe and encourage listeners to go to our website to get it and she will award that baker with a $25 Big Y gift card to grab the ingredients for your next batch! It’s the best way to bake this holiday season with Big Y!  CLICK HERE!


Here's my famous Espresso Chocolate Snow-Cap Cookie Recipe!

I HAVE to make these every year, and every year I get a little more creative! My first time making these I used the Martha Stewart recipe, then added my own twists!

Here's what you need:

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 4 teaspoons instant espresso
  • 2 teaspoons Bailey's (optional)
  • 1 teaspoon baking powder
  • 4 tablespoons salted butter I used salted butter - if you prefer not to use it, add a pinch of salt to mixture
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • 4 ounces bittersweet or semisweet or dark chocolate chocolate, melted and cooled
  • 1 tablespoon heavy cream
  • TONS of Confectioners' sugar, for coating


  • Sift together all the dry ingredients: flour, cocoa, espresso, baking powder, and salt.

  •  With an electric mixer, cream butter and brown sugar until light and fluffy.Then add the egg an mix until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in cream until just combined.

  •  Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

  •  Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.

  • Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

  • WATCH CAREFULLY - they can over cook very fast!!!!

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