Tag: Christmas Cookies

Christmas Cookies -22

We made cookie boxes for our neighbors, teachers, and coworkers this year. We make several different kinds of cookies and then wrapped them in festive DIY peppermint packaging. This is the KitchenAid mixer that I use.

Chewy Sugar Cookies

INGREDIENTS:

  • 1 Cup Butter
  • 1 1/2 Cup Granulated Sugar
  • 1 Egg
  • 2 1/4 Cup Flour
  • 1/2 tea baking powder
  • 12 tea salt
  • 1 tea Vanilla
  • Colored Sugar for Rolling

INSTRUCTIONS:

  1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  2. Cream together butter and sugar.
  3. Add egg and mix well.
  4. Stir in flour, baking powder, salt, and vanilla.
  5. Chill for 1 hour.
  6. Roll out the dough and make little balls.
  7. Roll them in colored sugar.
  8. Place cookies on the baking sheet. Bake for 15 minutes.

Sugar Cookies Swirls

INGREDIENTS:

INSTRUCTIONS:

  1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  2. Cream together butter and sugar.
  3. Add egg and mix well.
  4. Stir in flour, baking powder, salt, and vanilla.
  5. Divide into 3 portions and dye 1 portion red and another portion green.
  6. Chill for 1 hour.
  7. Roll out the 3 doughs and stack them on plastic wrap.
  8. Roll them up into a cylinder and chill for 1 hour more.
  9. Take off the plastic wrap and slice into 1/2 inch slices. Roll slices in the sprinkles.
  10. Place cookies on the baking sheet. Bake for 15 minutes.

Almond Joy Cookies

 Servings 3 dozen

INGREDIENTS:

  • 1 14 oz bag sweetened coconut flakes
  • 2 cups semi-sweet chocolate chips
  • 2/3 cup chopped lightly salted almonds
  • 1 14 oz can sweetened condensed milk 

INSTRUCTIONS:

  1. Preheat the oven to 325F.
  2. Line a large baking sheet with parchment paper and set aside.
  3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
  4. Stir until combined.
  5. Scoop out dough with a cookie scoop onto prepared baking sheet.
  6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
  7. Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
  8. Let cool on baking sheet.
  9. Store cookies in an airtight container.

White Chocolate Candy Cane Cookies

Servings: 36 cookies

INGREDIENTS:

  • ½ cup unsalted butter softened
  • ½ cup shortening
  • 1 cup white sugar
  • ¾ cup brown sugar
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup crushed candy canes
  • 1 cup white chocolate chips 

INSTRUCTIONS:

  1. Preheat the oven to 350F degrees and line cookie sheets with parchment paper.
  2. In a large bowl beat together the butter, shortening, white sugar & brown sugar until fluffy (about 2 minutes).
  3. Add in the vanilla extract & peppermint extract, then mix in the eggs 1 at a time.
  4. Turn the mixer down to low speed and mix in the flour, baking soda & salt.
  5. Mix in the crushed candy canes & white chocolate chips.
  6. Form the dough into balls about 1 tablespoons and place 2 inches apart on the lined cookie sheets.
  7. Bake for 8-10 minutes, or until the tops look just set.
  8. Cool on the cookie sheet for 10 minutes, then continue cooling on a wire rack.

Gooey Red Velvet Cookies

Makes 36 cookies

INGREDIENTS:

  • 2 ¼ cups of flour
  • 2 cups of sugar
  • 2 tbsps unsweetened cocoa powder
  • 2 tsps baking powder
  • ¼ tsp salt
  • 8oz of softened cream cheese
  • 4 tbsps of softened butter
  • 1 egg
  • ½ cup powdered sugar
  • 1 tbsp red liquid food coloring

INSTRUCTIONS:

  1. In a bowl mix together the flour, sugar, cocoa, baking powder and salt and put to one side for later.
  2. In another larger bowl cream the butter and cream cheese together until the mixture is smooth. Then beat in the egg and the food coloring.
  3. Add to this mixture the dry ingredients you set aside earlier. Mix it all together until dough is formed.
  4. Cover the bowl with plastic wrap and leave the dough to chill for around 2 hours.
  5. Place the powdered sugar into a small bowl. Separate the dough into 1 inch balls and roll each ball into the powdered sugar. Place dough balls onto a greased baking tray.
  6. Bake cookies in an oven pre heated to 350 degrees for 15 minutes.
  7. Leave cookies to cool on a wire rack. Once cooled store in an airtight container. They should keep for 3 days.

Hot Chocolate Cookies

Servings 36 cookies

INGREDIENTS:

  • 1 cup butter softened
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 1/4 cups all purpose flour
  • 4 packages hot cocoa mix
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 cup chocolate chips
  • 1/2 Cup mini marshmallows

INSTRUCTIONS:

  1. Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
  2. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and mini marshmallows. Cover and chill for at least 30 minutes and up to 24 hours.
  3. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper.
  4. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.

Gingerbread Cookies

INGREDIENTS:

  • 4 cups flour
  • ¾ Cup melted butter
  • ¾ Cup sugar
  • ½ Cup Molasses
  • ½ Cup water
  • 1 tsp Baking Soda
  • 1 tsp ginger
  • 1 TBS Cinnamon
  • 1 tsp Salt
  • 1 egg

INSTRUCTIONS:

  1. Combine all ingredients.
  2. Once dough begins to form, dust generously with flour.
  3. Cover dough with plastic and chill for 4 hours.
  4. Dust surface with flour and roll out dough to ¼ inch thick.
  5. Use a cookie cutter and place pieces on sprayed cookie sheet.
  6. Bake 350 degrees for 8 minutes

Milk Chocolate Nut Melts

INGREDIENTS:

INSTRUCTIONS:

  1. Place a cup of water in a small sauce pan, and bring to a boil.
  2. Lower heat to simmer, and place a glass bowl on the sauce pan.
  3. Put the chocolate in the bowl and keep stirring for several minutes until smooth.
  4. Place a piping bag into a large glass and fold the bag over the edges of the glass.
  5. Spoon the melted chocolates into the piping bag and twist the top of the bag.
  6. Cut off the tip and squirt into the candy molds and place in the chopped nuts.
  7. Refrigerate for half an hour and then pop them out.

Dark Chocolate Peppermint Melts

INGREDIENTS:

  • Dark Chocolate Candy Melts
  • White Chocolate Candy Melts
  • Crushed Candy Canes
  • Candy Molds

INSTRUCTIONS:

  1. Place a cup of water in a small sauce pan, and bring to a boil.
  2. Lower heat to simmer, and place a glass bowl on the sauce pan.
  3. Put the chocolate in the bowl and keep stirring for several minutes until smooth.
  4. Place a piping bag into a large glass and fold the bag over the edges of the glass.
  5. Spoon the melted chocolates into the piping bag and twist the top of the bag.
  6. Cut off the tip and squirt into the candy molds and place in the crushed candy canes.
  7. Refrigerate for half an hour and then pop them out.

Christmas Candy Melts

INGREDIENTS:

INSTRUCTIONS:

  1. Place a cup of water in a small sauce pan, and bring to a boil.
  2. Lower heat to simmer, and place a glass bowl on the sauce pan.
  3. Put the candy melts in the bowl and keep stirring for several minutes until smooth.
  4. Place a piping bag into a large glass and fold the bag over the edges of the glass.
  5. Spoon the melted candy into the piping bag and twist the top of the bag.
  6. Cut off the tip and squirt into the candy molds and sprinkle in the Christmas sprinkles.
  7. Refrigerate for half an hour and then pop them out.

Peppermint Bowls

I just cut out the red portion of 1 paper bowl and then placed it onto the other bowls one at a time while I spray painted them red. Then I wrapped them with clear wrapping securing them with red pipe cleaners.

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Christmas Treats

The boys and I made Christmas Cookies to deliver to the neighbors. They love baking with me.

Mini Santa Hat Cupcakes

I decorated mini cupcakes with red buttercream icing. I added a mini marshmallow to the top and white icing around the base of the icing.

Andes Mint Cookies

Ingredients Cookies:

  • 1 Box Devil’s Food Cake mix
  • 2 eggs
  • 1/2 C. butter melted
  • 1 tsp. vanilla extract
  • 2 Tbsp. brown sugar

Ingredients Mint Frosting:

  • 3/4 C. butter softened
  • 1 1/2 tsp. peppermint extract
  • 2-3 C. powdered sugar
  • milk if needed
  • green food dye if desired

Ingredients Chocolate Glaze:

  • 1 1/2 C. chocolate chips 
  • 4 Tbsp. butter

Instructions:

  1. 1. Cookies: Preheat oven to 350 degrees and grease cookie sheets.
  2. 2. Combine cake mix, eggs, butter, vanilla and sugar. That batter will be stiff.
  3. 3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. Pat each dough ball down a little bit.
  4. 4. Bake for 7-9 minutes and let cool.
  5. 5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.
  6. 6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
  7. 7. Assemble Cookies: Pipe on frosting, smooth over with a knife, spoon on your glaze in the middle, and top with roughly chopped chopped Andes Mints.

Christmas Lights Mini Cupcakes

I decorated mini cupcakes with white buttercream icing. I added a line of black icing around the buttercream, then I added Wilton Light Bulb Sprinkles.

Peppermint Fudge

Ingredients:

  • 24 oz white chocolate chips
  • 1 14 oz can sweetened condensed milk
  • 1/4 tsp salt
  • 1 tsp peppermint extract
  • 1 cup crushed peppermint candy

Instructions:

  1. Line an 8 or 9-inch square pan with non-stick foil.
  2. Combine white chocolate chips, sweetened condensed milk and salt in a medium bowl.
  3. Microwave in 30 second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
  4. Stir in the peppermint extract.
  5. Pour the fudge into the prepared pan and spread evenly.
  6. Top with crushed peppermint candy canes.
  7. Refrigerate for 2 hours until set.
  8. Cut into 1 inch squares.

Andes Mint Fudge

Ingredients:

  • 3 cups Nestle Dark Chocolate Chips
  • 1 cup chopped up Andes Mints
  • 14 oz. Sweetened Condensed Milk

Instructions:

  • Line 8×8 or 9×9 baking dish with foil, then spray foil with Pam.
  • In large microwave safe bowl, combine dark chocolate chips and sweetened condensed milk.
  • Microwave for 1 minute, then stir.
  • Microwave for an additional 45 seconds, and stir until melted.
  • Once melted, quickly transfer to foil lined baking dish and spread out evenly.
  • Sprinkle chopped Andes Mints on top of the fudge.
  • Chill for approx. 2 hours, or until set.
  • Cut into 1 inch squares.

Candy Cane Hearts

Ingredients:

  • Mini Candy Canes
  • semi sweet Chocolate Chips

Directions:

  1. Place wax paper on baking sheet.
  2. Place 2 mini candy canes next to each other in the shape of a heart.
  3. Melt chocolate chips in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
  4. Spoon chocolate into the hearts.
  5. Place a few candy canes in a ziplock bag and crush them with a spoon.
  6. Add crushed peppermint to the chocolate in the hearts.
  7. Let the hearts cool.

Sugar Cookie Drops

Ingredients:

  • 1 cup butter, softened
  • 1 ½ cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Red, Green food coloring
  • Red, Green Sprinkles
  • Variety of Hersey’s Kisses

Directions:

  1. In a bowl cream butter and sugar until fluffy. Add egg and vanilla; beat until smooth.
  2. In a medium bowl combine flour, baking powder and baking soda. Add dry ingredients to the creamed mixture. Stir till soft dough forms.
  3. Divide dough into 3 parts and color each part red, green, and white with food coloring. Place some sprinkles into the white dough. Refrigerate for 2 hours.
  4. Roll spoonful balls of dough in the sprinkles.
  5. Grease a pan and place the balls of dough on the pan.
  6. Preheat oven to 350 degrees F
  7. Bake cookies for 8 minutes or until lightly browned.
  8. Place a Hersey Kiss into the center of each cookie.

Chocolate Covered Pretzels

I dipped pretzels into melted chocolate and then sprinkled crushed peppermint over them.

Christmas Candy Cookies

We placed various types of store bought cookie dough squares into our mini cupcake pan. We sliced the cookie dough and then cut them into fourths. Then we baked them for a few minutes and added the chocolate candies (Hershey’s Kisses and Mini Reece’s Cups). Let cool and removed from pan.

Rolo Pretzels

I placed wax paper on a cookie sheet and spread out square pretzels. Then I added a Rolo to each pretzel and melted in the oven for a couple minutes. Add another pretzel to the top of each Rolo and let them cool. Sweet and salty… my favoite!

Christmas Sugar Cookies

We made Christmas sugar cookies for a family activity tonight.

Sugar Cookies

Ingredients:

  • 1 cup butter, softened
  • 1 ½ cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda

Directions:

  1. In a bowl cream butter and sugar until fluffy. Add egg and vanilla; beat until smooth.
  2. In a medium bowl combine flour, baking powder and baking soda. Add dry ingredients to the creamed mixture. Stir till soft dough forms.
  3. Refrigerate for 2 hours.
  4. Roll the dough on a floured surface.
  5. Use cookie cutters to cut out Christmas shapes.
  6. Grease a pan and place the shapes of dough on the pan.
  7. Preheat oven to 350 degrees F
  8. Bake cookies for 8 minutes or until lightly browned.

Buttercream Icing

Ingredients:

  • 1 cup butter
  • 1 cup Crisco
  • 4 cups powdered sugar (2 lbs)
  • 2 teaspoons vanilla
  • 1 tablespoon milk (if thick)

Directions:

  1. Cream together the butter and Crisco with a mixer.
  2. Slowly add in 1 cup of powdered sugar at a time.
  3. Add the vanilla, if it seems too thick you can add a bit of milk.