7 Delicious Christmas Cookie Recipes

Ingredients

1 box chocolate cake mix

1 teaspoon baking powder

2 large eggs

1/2 cup canola oil

14 York Peppermint Pattie Minis

Sprinkles or chocolate syrup (for decorating)

Directions

1. Start by preheating the oven to 350 degrees.
2. Using a whisk, mix together the cake mix and baking powder in a large bowl until combined.
3. In a separate bowl, mix together the eggs and canola oil with a whisk.
4. Pour the egg mixture into the cake mixture and stir thoroughly until combined.
5. Once dough is fully combined, make small balls with your hands. You should have about 14.
6. Flatten each one, put a Peppermint Patty in the middle, and fold the dough over to cover it.
7. Top the cookies with red and green sprinkles (optional).
8. Place cookies on a lined baking sheet and bake for 8-10 minutes.
9. Let cool before serving.

Ingredients

1 cup butter

1/3 cup sugar

2 teaspoons vanilla extract

1/4 teaspoon salt

2 cups flour

2 cups toasted pecans (finely ground)

1 1/2 cups powdered sugar

Directions

1. Start by mixing the butter, sugar, vanilla extract, and salt together with a whisk or electric mixer. Mix until thoroughly combined.
2. Next, gradually pour the flour into the mixture, gently stirring it in until it’s all combined.
3. Add in the pecans and stir until they’re fully mixed into the dough.
4. Cover the bowl with plastic wrap and place in the fridge to cool for about 45 minutes.
5. After they’re chilled, preheat the oven to 350 degrees.
6. Prepare a bowl of powdered sugar to use for later.
7. Make tablespoon sized balls of dough, making sure they stay nice and round.
8. Place the dough balls on a lined baking sheet about 2 inches apart from one another.
9. Bake for about 14-15 minutes or until the bottom of the cookies are very lightly browned.
10. Let the cookies cool for a few minutes, then roll each one in the powdered sugar. Make sure they are still warm so the sugar will stick.
11. Let them cool completely and roll them in a second layer of powdered sugar. Enjoy!

Ingredients

Cookies

2 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking powder

3/4 cup unsalted butter

1 cup granulated sugar

2 whole eggs

1 teaspoon vanilla extract

Icing

1/2 cup unsalted butter (softened)

2 1/2 cups confectioner’s sugar

1/4 to 1/2 cup freshly squeezed lemon juice

1 teaspoon vanilla extract

Directions

1. Start by sifting the flour, salt, and baking powder in a medium bowl. Set aside for now.
2. Using a stand mixer with a paddle attachment, cream together the butter and sugar. Mix until you get a light and fluffy texture. This will take about 2-3 minutes.
3. Next, mix in the eggs and vanilla extract until fully combined.
4. Gradually pour in the flour until fully mixed in.
5. Cover the dough with plastic wrap and let chill in the fridge for about an hour.
6. In the meantime, you can make the lemon icing.
7. Using the stand mixer with the paddle attachment, beat the butter until its a light and fluffy texture.
8. Gradually mix in the confectioner’s sugar and lemon juice. You’ll want a smooth texture. Note: You might not want to use all the lemon juice this recipe calls for. Test how tart it is throughout the mixing process.
9. Then, gradually pour in the vanilla and mix together. Set aside the icing once mixed.
10. Once the dough is done chilling, preheat the oven to 350 degrees.
11. Separate the dough in half and roll flat on a piece of parchment paper dusted with flour. It should be about 1/4 inch thick. Repeat with the second half of the dough.
12. Now it’s time to make your star cut-outs. Use a 2 1/2 inch star cookie cutter to cut out as many cookies as possible. Gather your dough scraps together and roll them out to make even more stars.
13. Place the stars on a lined baking sheet and bake for about 8 minutes.
14. Once the cookies have cooled, you can dip each one in icing. Optionally, you can place the icing in a piping bag and creating a snowflake pattern.
15. Let the icing set for about 3-4 hours until hardened. Enjoy!

Ingredients

1 cup butter

1 cup granulated sugar

1 large egg

1 teaspoon peppermint extract

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

6 drops green food coloring

1 cup chopped Andes mints

Directions

1. Start by preheating the oven to 350 degrees.
2. Beat together the butter and sugar in a large bowl using a hand mixer. The mixture should be pale and fluffy.
3. Next, mix in the egg and peppermint extract. Combine thoroughly.
4. Then, mix in the flour, baking soda, baking powder, salt, and green food coloring. Continue to mix until you like the dough’s color.
5. Carefully fold in the Andes mints with a spatula until evenly distributed.
6. Scoop out small balls of dough and put them on lined baking sheets. The balls should be about 2 inches apart from each other.
7. Sprinkle the top of them with sugar.
8. Bake for about 10-12 minutes. They should be slightly puffed.
9. Let them cool before serving.

Ingredients

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons corn flour or cornstarch

1/4 teaspoon salt

1/2 cup unsalted butter (melted)

3/4 cup light brown sugar

1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 cup white chocolate chips

1/4 cup freeze dried raspberries (crushed)

Directions

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix together flour, baking powder, baking soda, corn flour, and salt with a whisk. Set this mixture aside.
3. In a separate bowl, thoroughly mix together the melted butter and sugar.
4. Then, mix in the egg and vanilla until combined.
5. Gradually pour the flour mixture into the egg mixture. Mix together until well combined.
6. Pour in the chocolate chips and raspberries and gently fold into the dough with a spatula until evenly distributed.
7. Roll the dough into balls and place them spread apart on a lined baking sheet.
8. Bake for about 10-12 minutes. Let cool before serving.

Ingredients

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup sugar

3/4 cup unsalted butter (softened)

1/4 cup eggnog

1 teaspoon vanilla extract

1 large egg

4 tablespoons sugar

Directions

1. Preheat the oven to 350 degrees.
2. In a small bowl, mix together the flour, baking soda, cinnamon, ginger, cloves, and nutmeg until well combined.
3. In a large bowl with an electric mixer, mix together the sugar and butter until fluffy.
4. Pour in the eggnog, vanilla, and egg while continuously mixing on medium speed. Mix until smooth.
5. Finally, gradually pour in the flour mixture while mixing on low speed until combined.
6. Once the dough is formed, divide it into 2 tablespoon sized balls. Roll each ball in sugar and then place them on a lined baking sheet with about 1 inch of space between each one.
7. Sprinkle the top of each one with nutmeg.
8. Bake for about 10 minutes.
9. Let cool before serving. Enjoy!

Ingredients

1/2 cup butter

1/2 cup shortening

1/2 cup brown sugar

2 eggs (yolks separated from whites)

1 teaspoon vanilla extract

2 cups flour

1/2 teaspoon salt

1 1/2 cups pecans (chopped)

1/2 cup raspberry jam (seedless)

Directions

1. Start by preheating the oven to 350 degrees.
2. Using an electric mixer, mix together the butter, shortening, brown sugar, egg yolks, and vanilla until combined.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually pour the flour mixture into the egg mixture and mix together.
5. In another bowl, whisk up the egg whites with a fork.
6. Make 2 teaspoon sized dough balls. Dip each dough ball into the egg whites and roll them in pecans.
7. Place the dough balls onto a lined baking sheet and bake for about 10-12 minutes.
8. As soon as you remove the cookies from the oven, use a 1/2 teaspoon measure spoon to make a small indent in the center of each cookie.
9. Next, heat up a bowl of jam in the microwave for 30-45 seconds. Fill each indented center with 1/2 teaspoon of jam.
10. Let cool before serving.