Erin Gardner of Barrington is and has been many things. She has been a restaurant pastry chef and owner of Wild Orchid Banking Co. in Hampton where she created gorgeous cakes. In 2012, she won the Food Network's Sweet Genius competition with a Taj Mahal cake made with surprise ingredients tahini, blood orange and quinoa. Her cake creations have been featured in magazines like Martha Stewart Weddings and Brides. The Knot, MSW and Brides named her one of the best wedding cake makers in the country. She is now also a three-time cookbook author, blogger and cake design instructor. 

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But in the weeks leading up to Christmas, she's chief cookie baker just like the rest of us. Here are her favorite recipes for Christmas confections.

"My Rosemary-Lemon Cookies are the ideal snack when you want something seasonal and fragrant, but not heavily spiced or rich," Gardner said. "It's a grown-up cookie that pairs perfectly with an afternoon cup of tea."

More:Erin bakes gorgeous cakes and so can you

"In my Puppy Chow Buckeye recipe I've combined two holiday favorites, Puppy Chow (Muddy Buddies) and Buckeyes, to create one of the tastiest and easiest-to-make treats of the holiday season!" she said. "Adding cereal to the Buckeyes provides a much needed element of 'crunch,' while the classic chocolate-dipped Buckeye finish makes these simple to serve and share." 

More:Erin Gardner set to publish second cookbook

For another quick batch, Gardner recommends a simple recipe she's developed that you can whip up by hand.

"No mixer? No time? No problem! My No-Mixer Brown Butter Chocolate Chip Cookies come together in a flash without having to use any special tools," Garner said. "The nutty brown butter flavor complements the ribbons of chocolate that run through the cookies and offers an elevated flavor profile for something that comes together so easily. 

For more info, recipes, tutorials, check out Gardner's website erinbakes.com.

By Erin Gardner from "Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible"

4 ounces unsalted butter, room temperature

1 1/2 cups granulated sugar, plus more for rolling

1 1/2 teaspoons finely chopped fresh rosemary

1. Heat the oven to 350*F and line two rimmed baking sheets with parchment paper or silicone baking mats.

2. In a small bowl or glass measuring cup, whisk together the milk, lemon juice, and vanilla. Set aside to allow the milk to thicken.

3. In a stand mixer fitted with the paddle (or a large bowl if using an electric hand mixer), beat the butter, sugar, baking soda, baking power, salt, lemon zest, and rosemary until fluffy, about 3 minutes. Stop occasionally to scrape down the sides of the bow to make sure there are no butter lumps.

4. Add the egg and milk mixture, scraping down the bowl as needed.

5. With the mixer on low, add the flour until just combined. Scrape down the sides of the bowl one last time and fold in any remaining flour streaks by hand.

6. Scoop the dough into 1 1/2-inch balls (.75-ounce scoop or 1 1/2 tablespoons) and roll the balls in sugar to coat. Arrange the balls on the lined cookie sheets at least 2 inches apart. Flatten the cookies just a little with the freshly-washed palm of your hand or the bottom of a drinking glass.

7. Bake the cookies in batches, until the tops start to crack and edges brown, 9 to 11 minutes.8. Allow the cookies to coo in the pan for 5 minutes before transferring to a rack to finish cooling. Store in an airtight container for up to 3 days.

8 ounces unsalted butter, at room temperature

2 cups (16 ounces) creamy peanut butter

1 tablespoon molasses (or maple syrup)

1 tablespoon coconut oil or shortening

1. In a stand mixer fitted with the paddle (or in a large bowl if using an electric mixer), beat the butter, peanut butter, molasses, vanilla, and salt until combined. Scrape down the sides of the bowl.

2. Add the powdered sugar and mix for a few seconds, just beginning to blend the ingredients. Stop and add the cereal. Mix a on low until combined. The cereal should be broken up, but not pulverized.

3. Line a baking sheet with parchment or waxed paper. Scoop the dough into 1 1/2-inch balls (.75-ounce scoop or 1 1/2 tablespoons) and place them on the lined baking sheet. Pop the baking sheet in the freezer for at least 30 minutes, or up to overnight, before dipping. Alternatively, the balls can be frozen for up to 3 months at this step and pulled from the freezer as needed.

4. Melt the chocolate and coconut oil in a heatproof bowl over a pan of simmering water or in the microwave on high in 30-second increments, stirring after each, until completely melted.

5. Insert a toothpick into one of the peanut butter balls and dip into the chocolate three quarters of the way up. Shake off the excess chocolate and set the dipped ball on the lined baking sheet. Repeat with the rest of the balls. Smooth over the holes left behind by the toothpicks with the tip of your finger. Dip your finger in warm water to prevent it from sticking.

6. Buckeyes can be stored at room temperature or in the fridge in an airtight container for up to a week.

By Erin Gardner from "Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible"

8 ounces unsalted butter, room temperature

1 bag (11.5 ounces) semisweet chocolate chips or chunks

1. Heat the oven to 350*F and line two rimmed baking sheets with parchment paper or silicone baking mats.

2. Brown the butter in a medium light-colored sauce pan. To do this, melt the butter over medium-high heat, stirring occasionally until it deepens in color from bright yellow to golden tan with little dark brown specks in the bottom of the pan. This should take just a few minutes, so don’t walk away. Using a light-colored pan makes this easier to see. Stir the butter or gently swirl the pan until you see the color change. Remove the pan from the heat and allow it to cool slightly while you gather the rest of your ingredients.

3. Add the brown sugar, granulated sugar, baking soda, baking powder, salt and vanilla to the pan and whisk to combine. If you don’t want to do this in your pan, transfer everything to a large bowl.

4. Whisk in the egg. Using a rubber spatula, fold the flour and cornstarch in a few times to loosely combine. Add the chocolate chips and fold until combined. The chocolate will start to melt a little bit from the warmth of the pan. It’s perfectly fine, encouraged, and in fact wonderful if this happens. Stop mixing at this point to leave the dough streaked with chocolate.

5. Scoop into 1 1/2-inch balls (a little less than 2 tablespoons) and arrange on the lined baking sheets spaced at least 2 inches apart. Bake the cookies in batches, rotating the pan halfway through, until the edges have just started to brown, about 9 minutes.

6. Allow the cooler to cool on the pan for a few minutes before transferring to a rack to finish cooling. Store in an airtight container for up to 3 days.