Five Favorite Christmas Cookie Recipes

One of my favorite things to do during the holiday season is bake hundreds of cookies and send them to friends and family! Each year I incorporate a new recipe accompanied by the basics! Last year, I participated in a cookie exchange where I brought sugar cookie cut outs and everyone iced their own. It was a fun activity and saved me a lot of time by having help icing 200+ cookies. This year, since things are a little different, I decided to go with a variety of flavors and curate cookie boxes utilizing five different cookie recipes with fun additions such as candy canes, Santa hat Hershey Kisses and holiday mini Reeses.

White Chocolate Peppermint Sugar Cookies

Caramel Pecan Sugar Cookies

Peanut Butter Kiss & Reeses Cookies

Snickerdoodles

Cranberry Walnut White Chocolate Chip Cookies

White Chocolate Peppermint Sugar Cookies

2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cream of tartar

1 1/2 cups granulated sugar

1 cup (8 oz) unsalted butter, softened

1 large egg

1 large egg yolk

1 tsp vanilla extract

3/4 tsp peppermint extract

2 1/2 cups white chocolate chips

2 1/2 Tbsp shortening

1/3 cup peppermint bits or finely crushed candy canes

Instructions

  • Preheat oven to 350 degrees. 
  • In a mixing bowl whisk together flour, baking soda, salt and cream of tartar, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. 
  • Mix in egg then mix in egg yolk, vanilla and peppermint extract. 
  • With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, so stop mixer and mix by hand to get flour at bottom if needed).
  • Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart (chill dough balls that aren’t currently baking in refrigerator on plates). 
  • Bake in preheated oven 10 – 11 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
  • Add whites chocolate drizzle and peppermint toppings

Caramel Pecan Sugar Cookies

Follow ingredients and baking instructions above

Substitute almond extract

Substitute caramel drizzle and pecan toppings

Snickerdoodles

1 cup butter softened

1 1/2 cups sugar

2 eggs

1 tsp vanilla

2 3/4 cups flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

3 tbsp sugar

1 tbsp cinnamon

Instructions

  • Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
  • Cream together sugar and butter. Add eggs and vanilla and blend well.
  • Add dry ingredients to wet ingredients and mix well.
  • Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
  • Place 2 inches apart on ungreased cookie sheet.
  • Bake for 8-10 minutes at 350 degrees. (Makes about 3-4 dozen cookies)

PB Kiss & Reeses Cookies

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

about 30-40 miniature Reese’s butter cups, unwrapped

Instructions

  • Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda in a medium bowl; set aside.
  • Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 1 inch balls and place onto a greased cookie sheet.
  • Bake at 375 degrees for about 8 minutes. Do not overbake! Remove from oven and immediately press a mini kiss into each ball. Cool and carefully remove from pan

Cranberry Walnut White Chocolate Chip

3/4 cup unsalted butter at room temperature

1/2 cup brown sugar

1/2 cup white sugar

1 Tbsp vanilla extract I like to use Madagascar Bourbon

1 egg

1 large egg yolk

2 cups all-purpose flour plus 2 Tablespoons

2 tsp cornstarch

1 tsp baking soda

Pinch salt

1 cup dried cranberries

1 cup white chocolate chips

1 cup Walnuts

Instructions

  • In the bowl of a stand mixer, beat together the butter, brown sugar & white sugar with the paddle attachment until light and fluffy. Beat in the vanilla and egg to combine. Lastly, beat in the flour, cornstarch, baking soda and pinch of salt until a soft dough has formed. Stir in the cranberries and white chips by hand.
  • Refrigerate the cookie dough for AT LEAST 1 HOUR. You can chill it overnight if you’d like, but one hour chill time is mandatory to prevent cookies from spreading and to create that light, soft and chewy texture.
  • Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or mist lightly with cooking spray. Remove chilled dough from fridge and roll into Tablespoon-sized balls. Place onto the cookie sheets about 1-2″ apart from one another.
  • Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure an even cook. Cookies may appear slightly undone, but do not over-bake them! They will continue to set up more as they cool. Allow cookies to set on the baking sheets for about 10 minutes or so before carefully transferring to a wire rack to cool completely. If you’d like to make them prettier, garnish cookies with additional white chips on top of still-warm cookies before serving.

P.s. Did you know you can add a slice of bread to keep your cookies fresh in storage?

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One thought on “Five Favorite Christmas Cookie Recipes

  1. Ooh, yum! I love Christmas cookies and these look so delicious! 🙂 I had heard the bread hack, but never tried it, because cookies never last more than 2 days at my house XD
    p.s. I started a blog recently, It would be so great if you’d check it out!

    Like

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