Forgot your password?



Back to login

Best Christmas Cookies recipes
December 24, 2018, 1:00 pm
Share/Bookmark

Spread holiday cheer with sugar, spice and lots of frosting, with the best Christmas cookie recipes.

Holiday Monster Cookies

These giant, saucer-sized cookies are packed with all your festive favorites (red and green candies, peppermint chunks, salty pretzels and white chocolate chips). If you leave the mammoth treats for Santa, don't forget a supersized glass of milk for washing them down.

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

2 sticks (1 cup) unsalted butter, at room temperature

1 cup packed light brown sugar

1 cup granulated sugar

2 teaspoons pure vanilla extract

2 large eggs plus 2 egg yolks

2 cups mixed red and green candy-coated chocolates, such as M and M's

2 cups rolled oats

2 cups roughly chopped pretzel rods

1 1/3 cups chopped peppermint puffs

1 1/3 cups white chocolate chips

 

Directions

Position oven racks in the top and bottom thirds of the oven and preheat to 176.6 degrees c.

Whisk together the flour, baking powder, baking soda and salt in a bowl until evenly combined. Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, then add the eggs and yolks 1 at a time, beating well after each addition. Add the flour mixture and beat on low until the dough just comes together. Add the chocolate candies, oats, pretzels, peppermint puffs and white chocolate chips and stir with a large spoon until evenly mixed.

Scoop eight 1/3-cup portions of dough, roll into balls and divide between 2 baking sheets, spacing the cookies evenly apart. Press the dough balls into thick disks with the palm of your hand. Bake, rotating the baking sheets top to bottom and front to back halfway through, until the cookies are golden brown at the edges and barely brown in the very middle, 18 to 20 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining dough.

 

Sugar Cookies

This dough is the most versatile of all holiday cookie doughs. The creaming method is key: dry ingredients, wet ingredients and the fat ingredients are all separated out before being incorporated together.

Ingredients

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

 

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 190 degrees C.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

 

Butter and Jam Thumbprints

These are a classic holiday favorite for a reason — the buttery dough melts in your mouth and pairs perfectly with the tangy jam. Plus, they're just too nostalgic and adorable to resist.

Ingredients

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

3/4 cup unsalted butter (1 1/2 sticks), softened

2/3 cup sugar, plus more for rolling

1 large egg

1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract

1/3 cup raspberry, cherry or strawberry jam

Directions

Preheat oven to 176 degrees C. Line 2 baking sheets with parchment paper or silicone mats.

Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.

Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 5 days.

 

 

 

Share your views
CAPTCHA
 

"It is hard to fail, but it is worse never to have tried to succeed."

"Envy comes from wanting something that isn't yours. But grief comes from losing something you've already had."

Photo Gallery