As Promised - Christmas Cookie Recipes

[suzybeezy]

As I promised several folks here at Christian Forums - here's the recipes for the cookies we will be making this year at our house. Enjoy!

 

[suzybeezy]

Big Soft Gingerbread Cookies


INGREDIENTS:

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
2. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

 

[suzybeezy]

Buckeye Balls

INGREDIENTS:

• 1/2 cup butter, melted
• 1 pound confectioners' sugar
• 1 1/2 cups peanut butter
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips
• 1 tablespoon shortening

DIRECTIONS:

1. Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
2. In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm.

 

[suzybeezy]

Of all the chocolate chip recipes I've tried, this one is the best. The trick is before putting the dough on the cookie sheet, drop it in a little flour - seriously. Put it on the tray with the flour still showing. It absorbs into the cookie and it doesn't make it hard - but actually makes it perfect. When I heard this tip I thought the person was nuts - but it actually works out wonderfully.


Best Ever Chocolate Chip Cookies

INGREDIENTS:

• 2/3 cup butter flavored shortening
• 2/3 cup butter, softened
• 1 cup white sugar
• 1 cup packed light brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped pecans (optional)
• 2 cups semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Drop in a little flour (use a bowl). Place onto ungreased baking sheets.
2. Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking sheets.

 

[suzybeezy]

This is hands down my favorite shortbread cookie recipe. The cookies literally melt in your mouth, hence the name.

Melt-in-your-mouth Shortbread Cookies

INGREDIENTS:

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour

DIRECTIONS:

1. Preheat the oven to 375 degrees F (190 degrees C). Whip butter with an electric mixer until fluffy (I use a standing mixer and let it whip for like 15 minutes). Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. You can use a cookie press or drop by spoonfuls 2 inches apart on an ungreased cookie sheet.
2. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much.

 

[suzybeezy]

This one is so simple and taste wonderful. I usually use lemon cake mix, but you can use any flavor you'd like. I bake it just until it gets lightly brown and the wetness look disappears - that way they remain soft and chewy.

Cake Mix Cookies

INGREDIENTS:

• 1 (18.25 ounce) package yellow cake mix
• 1 teaspoon baking powder
• 2 eggs
• 1/2 cup vegetable oil
• Confectioner's Sugar (powdered sugar)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray cookie sheet with cooking spray - very lightly. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Drop by rounded spoonfuls in confectioner's sugar and then onto cookie sheets.
2. Bake for 8 to 10 minutes in the preheated oven. Bake less for chewy cookies and more for crispy cookies. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

 

[suzybeezy]

My father's favorite

Snickerdoodles

INGREDIENTS:

• 1 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 3/4 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

DIRECTIONS:

1. Preheat the oven to 375 degrees F (190 degrees C). Lightly spray cookie sheets with cookie spray. In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt (I just use a whisk); stir into the creamed mixture until well blended.
2. In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. When you remove cookies from oven you can sprinkle some additional cinnamon/sugar mixture on top. Cool completely.

Two tips we've learned. Its imperative to use fresh/new cream of tartar, for some reason it makes all the difference. Also don't overbake, once the cookies no longer appear wet and you see the bottom edges lookin' a little brown, pull them from the oven.

 

[suzybeezy]

replacing the old peanut butter recipe with this one below, found it comes out much better and more soft & chewy​

Soft and Chewy Peanut Butter Cookies​

INGREDIENTS

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups packed brown sugar
• 1 1/4 cups white sugar
• 1 cup butter, softened
• 3 eggs
• 1 cup creamy peanut butter
• 2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
3. In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
4. Add the flour mixture and mix at low speed until just mixed - do not over flour (dough should be very soft).
5. Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake until slightly brown along edges (do not overbake or they'll come out crunchy).

 

[suzybeezy]

My husband loves these macaroons

Macaroons

INGREDIENTS:

• 2 (3.5 ounce) packages flaked coconut, toasted
• 2/3 cup sweetened condensed milk
• 1 teaspoon rum flavored extract
• 1/4 teaspoon ground ginger
• 1/2 cup red and green candied cherries, halved

DIRECTIONS:

1. Preheat oven to 325 degrees F (170 degrees C). Combine coconut, milk, rum extract, and ginger. Stir until well blended. Drop by teaspoon onto foil-lined sheet. Garnish each with 1/2 candied cherry placed upside down in center. Bake 15 minutes or until firm.
2. Remove from cookie sheet to wire racks. Cool completely before storing.

 

[suzybeezy]

No-Bake Cookies

INGREDIENTS:

• 2 cups white sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup milk
• 1/2 cup margarine
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/2 cup peanut butter
• 3 cups quick cooking oats

DIRECTIONS:

1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 3 minutes, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
2. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour - I usually let them cool overnight. Store in an airtight container.

 

[suzybeezy]

For variety, its always nice to add a bar cookie - but since I'm a chocoholic - the bar cookie needs to be chocolate

Double Chocolate Cookie Bars

INGREDIENTS:

• 24 chocolate sandwich cookies
• 1/4 cup butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

DIRECTIONS:

1. Preheat the oven to 325 degrees F (165 degrees C). Set aside 6 cookies and grind the rest in a food processor or blender. In a small bowl, stir together the cookie crumbs and butter until well blended. Press into the bottom of an 11x13 inch pan. Over a double boiler or in the microwave, melt 1 cup of chocolate chips together with the condensed milk and vanilla (when using the microwave to melt chocolate be very careful because it will look like its not melting, but it really is - use the microwave in short times and stir in between - I usually do it 30 second intervals). Stir frequently until smooth. Spread evenly over the crumb crust. Sprinkle the remaining cup of chocolate chips over the top. Break remaining cookies into pieces by hand and sprinkle over the top.
2. Bake for 20 to 25 minutes in the preheated oven. Chill completely before cutting into bars or it will make a big mess

This kids will love this cookie - you can even add different flavored chips or crumbled candies.

 

[suzybeezy]

I try to add a cookie of variety each year. This year we are trying this unique recipe.

Chocolate Mint Cookie

INGREDIENTS:

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 36 chocolate mint wafer candies (Andes candies)

DIRECTIONS:

1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

Tips: When you're done mixing the batter, it has a brownie type consistency. After your refrigerate for an hour its a hard, but it rolls nicely. Make the balls small. Watch the oven and take them out when they're puffy and no longer wet looking. Place half an Andes candy on top as soon as it comes out of the oven, and when it starts to melt (which doesn't take long), blend it on top to create an icing.



These taste just like Thin Mint Girl Scout cookies! They're fantastic!

 

[suzybeezy]

These are always a huge hit! I have made them for my kids Christmas parties at school. I usually by color saran wrap and wrap each cookie individually. You will be amazed at the response.

Whoopie Pies

INGREDIENTS:

• 6 tablespoons butter, softened
• 1 cup white sugar
• 1 egg
• 2 cups all-purpose flour
• 5 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup butter, softened
• 3/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1 cup marshmallow creme
• 1 tablespoon milk

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).
2. To Make Cookies: Cream 6 T butter, 1 cup sugar and egg in bowl. In a separate bowl, mix together 2 cups flour, 5 T cocoa, 1 1/2 t soda, and 1 t salt. Add to butter mixture alternately with 1 cup milk and 1 teaspoon vanilla, mixing well after each addition. Drop by teaspoonfuls onto cookie sheets. Bake for 10 minutes. Remove to wire rack to cook completely.
3. To Make Filling: Cream 3/4 cup margarine and 3/4 cup confectioners' sugar in bowl until light and fluffy. Blend in 1/4 teaspoon vanilla, 1 cup marshmallow creme and 1 tablespoon milk. Spread on half the cooled cookies; top with remaining cookies.

 

[kleptobismol]

these sound great!

 

[Rhoni10]

Who doesn't love a peanut butter cookie?

Classic Peanut Butter Cookies

INGREDIENTS:

• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

DIRECTIONS:

1. Preheat oven to 375 degrees F Cream together butter, peanut butter and sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
2. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake for about 10 minutes or until cookies begin to brown. Do not over-bake.

Thanks! I almost forgot about making these this year!!!!

 

[Rhoni10]

Thanks Suzybeezy I'm going to be doing the shortbread cookies as well. Those are also good with pecans or even chocolate chips in them!

 

[suzybeezy]

Thanks Suzybeezy I'm going to be doing the shortbread cookies as well. Those are also good with pecans or even chocolate chips in them!

The shortbread cookies are fantastic! You will love them. They are one of my favorites - I love sitting and eating them with a nice cup of coffee.

 

[Rhoni10]

OOOOOOOOOOOOOOOOOOO they are dangerously good! I just got done with the first batch. I doubled it. Cooked the 1st half plain and now the 2nd I put pecans in. Using powedered sugar instead of regular sugar definitely makes them lighter and very easy to work with! Thank you very much and my waistline thanks you as well

 

[sequins]

Oh those all sound yummy. I love macaroons! I'm coming over to your house... yummmmm lol

 

[cristalblaze]

My husband loves these macaroons

Macaroons

INGREDIENTS:

• 2 (3.5 ounce) packages flaked coconut, toasted
• 2/3 cup sweetened condensed milk
• 1 teaspoon rum flavored extract
• 1/4 teaspoon ground ginger
• 1/2 cup red and green candied cherries, halved

DIRECTIONS:

1. Preheat oven to 325 degrees F (170 degrees C). Combine coconut, milk, rum extract, and ginger. Stir until well blended. Drop by teaspoon onto foil-lined sheet. Garnish each with 1/2 candied cherry placed upside down in center. Bake 15 minutes or until firm.
2. Remove from cookie sheet to wire racks. Cool completely before storing.

I love macaroons! I will try this recipe. I also love turtle cookies - and I have a recipe for that somewhere.