Christmas Cookie Recipes Part One!

Good Evening and Happy Holidays!! Tonight I'm going to share some holiday cookie recipes I've gathered up! Enjoy!!

Old Fashioned Christmas Cookies

Yield: 4 Dozen

Ingredients:

• 1 Cup Butter, Softened
• 2 Cups Sugar
• 1/4 Cup Brown Sugar, Packed
• 2 Eggs
• 1/4 Cup plus 2 Tbsp Milk
• 2 Tsp Vanilla
• 4 Cups All Purpose Flour or Gluten Free All Purpose Flour
• 2 Tsp Baking Powder
• 1/2 Tsp Salt

Topping:

• Sprinkles/Sixlets/Candies
• 1/2 Pint Heavy Whipping Cream
• 4 Tbsp Powdered Sugar
• 1/4 Tsp Vanilla

Directions:

Begin by creaming the butter, adding in the sugars, eggs, milk, and vanilla.

Add in the flour, baking powder, and salt, mixing well.

Chill the cookie dough in the fridge for 1-2 hours.

Preheat the Oven to 350*.

Drop tablespoon size rolled balls of dough on a greased cookie sheet about 2 inches apart.

Bake for 10-12 minutes then remove from oven and let cook before moving to a wire rack to complete cooling.

Once cookies are completely cooled. Whip together the whipping cream, powdered sugar, and vanilla. Put it in a cake decorating bag with the 1M Wilton tip. Top the cookies with the whipped cream then add the candies and sprinkles.

Keep them in the fridge until ready to serve to avoid the whipped cream from melting.

Makes about 4 dozen.

Christmas Snickerdoodle Cookies

Ingredients:

• 1 Tbsp Sugar
• 1 Tbsp Ground Cinnamon
• Red and Green Sugar Sprinkles
• 1 Cup Butter, Softened
• 1 1/2 Cups Sugar
• 2 Eggs
• 1 Tsp Vanilla Extract
• 2 3/4 Cup All Purpose Flour or Gluten Free All Purpose Flour
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 2 Tsp Cream of Tartar

Directions:

Begin by combining the sugar and ground cinnamon in a small bowl and setting aside. Also set aside the sprinkles too. (Note - You want to the cinnamon sugar to be an equal combination, so you may need to add more or less depending on how your mix looks.)

Preheat oven to 400*.

Next in a large mixing bowl, cream the butter with the sugar beating well and then add the eggs. Next, stir in the vanilla.

Sift the flour, soda, salt, and cream of tartar in a medium mixing bowl and then add to the creamed mixture. Mix this well until the dough is formed.

Shape the dough into 1-inch balls. Roll each ball lightly in the cinnamon sugar and then in the red or green sprinkles. Place these 2 inches apart on a greased baking sheet.

Bake at 400* for 6 minutes or until lightly browned.

Remove and let cool slightly then move to a wire rack to finish cooling.

Servings: Approximately 4 Dozen

White Chocolate Candy Cane Kisses Cookies

Ingredients:

• 1/2 Cup Butter, Softened
• 3/4 Cup Sugar
• 1 Egg
• 3/4 Tsp Vanilla Extract
• 2 Cups All Purpose Flour
• 1/2 Tsp Baking Soda
• 1/2 Tsp Salt
• 1/2 Cup White Chocolate Chips
• 36 Unwrapped Candy Cane Kisses

Directions:

Start by placing the butter in a large mixer and creaming it then adding in the sugar. Continue beating then add in the egg and vanilla.

Next add in the flour, baking soda, salt, and fold in the chocolate chips. Continue blending until dough is formed.

At this point, I chill the dough for 20-30 minutes in the fridge.

Using a large cookie sheet lined with parchment paper, roll pieces of dough into teaspoonfuls about 2 inches apart. In each ball add a thumb print, which is where the kiss will go after baking.

Bake these at 375* for 10 minutes or until just about fully set. Let them cool for 5 minutes on a wire rack and then place a kiss in the middle of each cookie. You can let them cool just a little bit longer to avoid melting; however, I happened to like a few of them melted nice and gooey!

Makes 3 Dozen 

Candy Cane Cookies

Ingredients:

• 1/3 Cup Finely Crushed Peppermint Candy Canes
• 1/3 Cup Sugar
• 1/2 Cup Shortening
• 1/2 Cup Butter, Softened
• 1 Cup Sifted Powdered Sugar
• 1 Egg
• 1 Tsp Vanilla Extract
• 1 Tsp Imitation Almond Extract
• 2 1/2 Cups All Purpose Flour
• 1 Tsp Salt
• 1/2 Tsp Red Food Coloring

Directions:

Start by combining the crushed peppermint and sugar and set aside.

In a large mixing bowl cream together the shortening and the butter then add in the sugar continue beating. Next add the egg and the flavorings then mix in the flour and salt. Continue mixing until well combined.

At this point divide the dough in half and tint one half with the red food coloring.

Let the dough chill for at least an hour in the fridge.

Once the dough is chilled, go ahead and preheat the oven to 375*.

Roll out red dough about 1/4 inch thick then roll out the rest of the dough until 1/4 inch thick. Lay them on top of each other and roll up like a long roll. If you need a visual at this point, think of the packaged cookie dough at the stores in a long roll, that's the concept here. Take teaspoonfuls and drop on greased cookie sheets or use parchment paper.

These will bake for about 9 minutes. Once they come out of the oven immediately sprinkle with the crushed candy mixture and move to wire racks to fully cool.

Peppermint Mocha No Bake Cookies

Ingredients:

• 2 Cups Sugar
• 1/2 Cup Cocoa Powder
• 1/2 Cup Milk
• 4 Tbsp Unsalted Butter
• 1/4 Tsp Salt
• 1 Tsp Vanilla Extract
• 1/4 Cup Crushed Candy Canes
• 2 1/2 Cups Quaker Old Fashioned Oats

Directions:

1. Prepare cookie sheets with greased wax paper or parchment paper then set aside.
2. In a heavy saucepan, put sugar, cocoa, milk, and butter. Cook the mixture up until it boils. Let it boil for 1 minute then remove from heat.
3. Add in the salt, vanilla, and candy canes.
4. Stir in the oatmeal and mix thoroughly.
5. Drop in spoonfuls onto the wax paper and let harden.
6. Makes approximately 2 dozen.

Christmas Cake Batter Cookies

Ingredients:

• 1 Box White or Vanilla Cake Mix or Gluten Free Cake Mix
• 1/2 Cup Oil
• 2 Eggs
• 1 Tsp Baking Powder
• Holiday Colored Sprinkles

Directions:

Preheat oven to 350*.

Using a stand mixer or hand mixer, mix together the cake ingredients until the dough forms. It will be a bit more oily than typical cookie dough. I also add all the different sprinkles into the batter to give them a holiday touch. At this point I like to chill the dough for at least 2 hours in the fridge making it easier to work with.

Spray a cookie sheet with Bake Easy or use parchment, and drop the dough in about a tablespoon size, 2 inches apart.

This recipe made 2 dozen for us. These will bake 10-12 minutes, then remove and let them cool completely on a wire rack. 

  

Cake Batter Chocolate Chip Cookies

If you like chocolate chip cookies and you like cake batter, you will love these soft & chewy cookies!

Yield: about 2 - 2.5 dozen cookies

Ingredients:

• 1 and 1/4 cup (160g)all-purpose flour
• 1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (I typically use vanilla cake mix)
• 1/2 teaspoon baking soda
• 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 1 egg, at room temperature
• 1 and 1/2 teaspoons vanilla extract
• 1 cup (180g) chocolate chips (I used a blend of white and semi-sweet chocolate chips)
• 1/2 cup (80g) sprinkles

Directions:

In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.
Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)
Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.
Bake the cookies for 10-12 minutes until edges are slightly browned. Mine took 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days; baked cookies may be frozen up to 3 months. They won't last that long!