Christmas Cookies

If you’re looking for a good recipe to take to your friend/neighborhood cookie exchange, then have I got the recipes for you! The best thing about Christmas cookie exchanges is that you can make a bunch of one kind of cookie, and come home with a really good assortment to snack on for days. A good Christmas cookie needs two things: flavor and presentation. The cookie has to taste good, preferably evoking the traditional flavors of the season. Second to that, the cookie needs to look festive, otherwise it’s just a cookie right? So, here are some cookie recipes that are sure to bring home the flavor and festive spirit of the season.

Christmas Sugar Cookies

Ingredients:

For the dough:

• 3 c. flour, plus more for dusting surface
• 1 tsp. baking poder
• 1/2 tsp. salt
• 1 c. butter, soft
• 1 c. granulated sugar
• 1 large egg
• 1 tsp. vanilla
• 1 Tbsp. milk

For the frosting:

• 1 c. butter, softened
• 5 c. powdered sugar
• 1/4 c. heavy cream
• 1/2 tsp. almond extract
• 1/4 tsp. salt
• Food coloring

Process: In your mixing bowl, beat butter and sugar together until fluffy and light. Add in the milk, egg, vanilla and beat until combined. Once it’s thoroughly mixed, go ahead and add in the flour, baking soda, and salt. Mix until a well combined dough forms. Shape into a disk and wrap it up. Toss that puppy in the fridge for at least an hour. Yes, this matters. It’s what helps the cookies keep their shape. When you’re ready to roll, heat up your oven to 350F and line some baking sheets with parchment. Flour your counter and start rolling out the dough until it’s about 1/8″ thick. Cut out your desired shapes (like these or these) and transfer to the baking sheet and pop in the freezer. Once again, this helps the cookie hold its shape. While they are baking, go ahead and mix your frosting by beating the butter until smooth and adding in the powdered sugar. Add in the cream, extract, and salt. The cookies should bake for 8-10 minutes or until golden brown. Let them cool, then frost to your heart’s content!

Peppermint Pattie-Stuffed Chocolate Cookies

Ingredients:

• 1 box chocolate cake mix
• 1 tsp. baking powder
• 2 large eggs
• 1/2 c. canola oil
• 14 York Peppermint Pattie Minis
• sprinkles for decorating if desired

Process: Heat up your oven to 350F and line your baking sheets with parchment paper. In a large bowl, mix your cake mix, baking powder, eggs, and canola oil until well combined. It will be sticky, but that’s ok. Roll them into small balls of dough, gently press a York patty into the middle, and fold cake mix over so that the York patty is fully enclosed. Top with sprinkles if you’d like, then bake for 8-10 minutes. If you don’t want to use sprinkles, you can top with a dollop of chocolate frosting.

Christmas Shortbread

Ingredients

• 1 c. butter, softened
• 1/3 c. powdered sugar
• 1 tsp. vanilla
• 2 1/2 c. flour
• 1/2 tsp. salt
• 1 egg white mixed with 1 Tbsp. water
• powdered sugar for sprinkling

Process: Warm up your oven to 325F and line a baking sheet with parchment paper. In a large bowl beat your butter and sugar until smooth. Add in the vanilla. Lastly add in the flour and salt and mix until just combined. Roll the dough out on a floured surface until you have a square that is roughly 1/2″ thick. Put this in the freezer for about 15 minutes. Either cut it into squares or cut out into shapes. Wash them with an egg wash and dust with sugar. Bake until lightly golden and set which takes about 18-20 minutes.

Christmas Tree Meringues

Ingredients:

• 1/4 tsp. cream of tartar
• 1/2 c. sugar
• pink of salt
• 2 large egg whites, room temp.
• 1/2 tsp. almond extract
• 6 drops green food coloring
• sprinkles or other decorations

Process: Start by heating up your oven to 300F. Using a stencil, create some circles so that your trees all have the same base size. Then flip it over so that the pencil side is down. In a bowl combine your cream or tartar, sugar, and salt and set aside. In your mixer, mix the egg whites and almond extract until the mixture starts to foam. With your mixture on high speed, gradually add the sugar mixture and continue mixing until stiff peaks form. Add in your green food coloring and whip until combined. Put the meringue into a piping bag that has been fitted with a star tip and pip your trees onto the base you’ve drawn. Bake until almost firm to the touch, about 14-16 minutes. Turn off the oven and let sit with the door closed for about 2-3 minutes and then remove from the oven when firm. Let cool completely. Decorate with sprinkles, or a chocolate star.

Last but not least…

Gingerbread Cookies

Ingredients:

• 3/4 c. butter softened
• 3/4 c. packed brown sugar
• 2/3 c. molasses
• 1 large egg
• 1 tsp. pure vanilla extract
• 3 1/4 c. flour
• 1 Tbsp. ground ginger
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• Sugar cookie icing for decorating, and sprinkles if desired

Process: In your mixing bowl, beat the butter, brown sugar, and molasses until light and fluffy. Add the egg in and beat until well combined. In a separate bowl, whisk flour, spices, baking soda, and salt until combined. Gradually add this mixture to the butter mixture until it just comes together. Don’t over mix! Divide the dough in half and wrap well in plastic before chilling for at least 2-3 hours. When you’re ready to bake, heat your oven to 350F and line two baking sheets with parchment paper. On a lightly floured surface, roll the dough out until it’s 1/4″ thick. Cut out your shapes and transfer to baking sheet. Bake the men for 8-10 minutes until they are puffed and set. Let cool for about 5 minutes before transferring to a cooling rack. Let them cool completely before decorating.

And there you have it! Five delicious cookies that you can take to your Cookie Exchange! Try some of these amazing platters to show off your goodies as well.

Happy Baking!