We hope everyone is having a wonderful holiday season! Below please find our Christmas Eve and Christmas Day hours for each of our U.S. locations:
- Bleecker Street: Christmas Eve – 9:00 a.m. – 8:00 p.m., Closed Christmas Day
- Bloomingdale’s: Christmas Eve – 8:00 a.m. – 7:00 p.m., Closed Christmas Day
- Upper West Side: Christmas Eve – 7:30 a.m. – 10:00 p.m., Closed Christmas Day
- Grand Central: Christmas Eve – 8:00 a.m. – 8:00 p.m., Closed Christmas Day
- Rockefeller Center: Christmas Eve – 7:00 a.m. – 10:00 p.m., Christmas Day – 8:00 a.m. – 10:00 p.m.
- LA: Christmas Eve, 7:30 a.m. – 8:00 p.m., Closed Christmas Day
- Chicago: Christmas Eve – 8:00 a.m. – 4:00 p.m., Closed Christmas Day
Our peppermint icebox cake is a delightful combination of chocolate and peppermint – a great addition to any festivities you might be enjoying this holiday season. Plus, it’s a fun recipe to make with kids – they can help you create the layers of chocolate wafer cookies and whipped cream.
We recently spoke with Make it Better in Chicago and shared our Peppermint Icebox recipe (click here to get the full recipe). We hope you enjoy making it at home!
Our sno-ball cookies are a buttery, delicate cookie that are a wonderful addition to any holiday celebration. Yesterday, our Chicago General Manager, Nikki Lee, shared her tips for making these traditional cookies on CBS Chicago’s morning show. Check out her baking tips here, as well as some of her favorite holiday desserts.
Will you be baking at home this holiday season? Test out our sno-ball recipe (below) and let us know how it turns out!
Magnolia Bakery’s Sno-Ball Cookies
Makes approximately 36 cookies
- 1 cup pecans pieces
- 1/4 cup flour
- 1/4 tsp salt
- 1 – ½ cups all purpose flour
- 1 cup un-salted butter, room temperature
- ¼ cup powdered sugar, sifted.
- 2 tsp. vanilla
- 1 cup sifted powdered sugar, additional
- Process pecans with ¼ cup flour and salt in a food processor until fine, then add 1-1/2 cups flour and set aside.
- In a mixer beat 1 cup of butter until creamy and light in color.
- Reduce the mixer speed to low and add 1/4 cup sifted powdered sugar and 2 tsp. vanilla. Mix on low, scrape down bowl.
- Add flour/nut mixture in 3 parts just until combined. DO NOT OVERMIX. You may have to do this by hand. Dough should barely come together when you squeeze it.
- Chill the dough for 30 minutes.
- Pre-heat the oven to 325 degrees
- Roll into 1″ balls and set 2″ apart on an ungreased baking sheet.
- Bake for 18-20 minutes.
- Watch the cookies very closely. They should just ever so slightly brown on the bottom.
- Remove them from the oven and let them cool on the pan for about a minute.
- Gently and carefully roll them in sifted powdered sugar. Cool completely on a wire rack then roll them again in powdered sugar until completely coated.
- Store in plastic container with paper between the layers.
We hope you have a wonderful Thanksgiving! We’re pleased to announce that select locations will be open on Thanksgiving Day. Please find our business hours below for Thursday, November 28:
- Bloomingdale’s: 8:00 a.m. – 4:00 p.m.
- Columbus: 7:00 a.m. – 4:00 p.m.
- Grand Central: 7:00 a.m. – 3:00 p.m.
- Rock Center: 7:00 a.m. – 10:00 p.m.
- Chicago: 6:00 a.m. – 5:00 p.m.
Please note our Bleecker Street and Los Angeles locations will be closed on Thanksgiving Day.
The Magnolia Bakery team is getting ready for Thanksgiving! This year, we’ll be baking a variety of handmade pies, including apple crumb, pecan, pumpkin and double crust apple. Additionally, we’re offering some of our favorite seasonal items – pumpkin pecan cupcakes, pumpkin cheesecake, pumpkin spice whoopie pies, Thanksgiving cupcakes and much more!
Our full Thanksgiving menu can be found below. To order, please call 1.855.MBAKERY.