Cookies for every craving: A Midwest holiday treat guide

The holiday season is here, and in the Midwest there’s no better way to spread cheer than with cookies. Whether you’re planning your annual cookie swap, need a crowd-pleasing dessert, or just want to cozy up with something sweet by the fire, we’ve got you covered.

This week, I’m sharing three irresistible cookie recipes: a delightfully thin and crispy cookie perfect for those who love a little crunch, a classic snickerdoodle with that signature cinnamon-sugar sparkle, and a festive twist — an edible cookie dough that’s as fun to make as it is to eat. These recipes are simple, satisfying, and sure to bring joy to your holiday celebrations.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

Crispy Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

1 1/2 cups mini M&M’s

1 cup Heath bits

1 cup of nuts of choice (I used hazelnuts the first batch, and peanuts the second batch — both were great.)

Preheat oven to 375°F.

In a small bowl, mix the flour, baking powder, baking soda and salt. Set aside.

In a stand mixer, combine the butter, sugar, brown sugar and vanilla extract. Beat until creamy.

Beat in the eggs.

Gradually add the flour mixture to the butter mixture and mix until completely incorporated.

Add the M&M’s, Heath bits and nuts, mixing just until combined.

I used a 1/4 cup scoop for each cookie, and placed on a cookie sheet.

Optional: Chill the dough for 30 minutes before baking. (I chill my dough.)

Bake 4 cookies at a time because these spread. Bake for 11 minutes. Let cool for 10 minutes before removing. These are almost like lace cookies — thin, crispy and delicious.

Makes 20 large cookies.

— Biz Velatini

Snickerdoodles

1 cup room temperature butter

1 1/2 cups sugar — separated (see instructions)

2 large eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cinnamon

Heat oven to 350°F.

Remove 3 tablespoons of the sugar from the 1.5 cups, mix with one tablespoon cinnamon and set aside.

In a mixer, mix the butter and sugar together. Add the eggs and mix until that mixture is creamy.

Add the cream of tartar, baking soda and salt. Mix.

Slowly add the flour, 1/2 cup at a time, until mixed well.

Chill the dough for 30 minutes

Using a melon baller, scoop cookie dough and, using your hands, roll into a ball.

Roll that cookie ball into the cinnamon/sugar mixture.

Place on a baking sheet that’s been sprayed with avocado oil spray. Using a glass or mason jar, gently press down the dough ball.

Bake for 9-11 minutes. Usually 10 minutes is the sweet spot for my oven.

Let cool for 10 minutes before removing.

Makes 22 cookies.

— Biz Velatini

Edible Cookie Dough

This is actually my twin sister’s recipe. She is also a home cook who makes tons of delicious, filling and Weight Watcher friendly recipes. This edible cookie dough really hits the spot, and couldn't be easier.

1/2 cup old fashioned oats blended in a blender to make oat flour

1 scoop vanilla protein powder

1 tablespoon sugar free syrup

Pinch of salt

1 teaspoon vanilla extract

30 chocolate chips of choice (I used Lily’s Sugar Free)

Pinch baking powder

1 to 2 tablespoons almond milk

Place the oats in a blender and blend until you get oat flour. Add that to a bowl.

Add the rest of the ingredients EXCEPT the almond milk to the bowl with the oat flour.

Add almond milk 1 tablespoon at a time to get the consistency you want. Mine was like a thick batter.

Optional: place dough in the freezer for about 10 minutes, or eat right away!

Makes 1 serving.

— Biz Velatini