The Best Christmas Cookie Recipes Ever

We've got them all, directly from the Moms Who Think kitchens. These are the cookies we bake to give, to serve to our families and friends, and to express home baked Christmas love. Get your mixing bowls ready, stock up on supplies, and enjoy the results!

 

Bailey's Irish Cream Truffles

Serving Size : 16 Preparation Time :0:15

Ingredients:

**1/4 C Bailey's Irish Cream
1 Tbsp Butter
12 Oz semisweet chocolate
2 Egg Yolks
1/4 C Heavy Cream

**use 1/2 cup for a stronger Bailey's flavor ( I do)

Melt chocolate, Bailey's and heavy cream tog over very low heat. Whisk
in yolks, one at a time, mixture will thicken. Whisk in butter. Refrigerate
overnight, or until firm. With spoon make small balls. Roll in
powdered sugar, cocoa, chopped nuts, sprinkles, etc.

Place in festive little cupcake or candy wrappers, place in little candy box or plastic wrap with some ribbon.

 

 

 

PEPPERMINT MELTAWAYS

These delicate peppermint morsels look truly special with their pink glaze.

Cookies:
1/2 cup powdered sugar
1 Cup Butter, softened
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch

Glaze:
1 1/2 cups powdered sugar
2 TBL Butter, Softened
1 to 2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food color, if desired
Hard peppermint candy or candy canes, crushed

Combine sugar, butter and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.

Yield: 4 dozen cookies

 

 

 

Russian Tea Cakes

INGREDIENTS:

* 1 cup butter
* 1 teaspoon vanilla extract
* 6 tablespoons confectioners' sugar
* 2 cups all-purpose flour
* 1 cup chopped walnuts
* 1/3 cup confectioners' sugar for decoration

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

 

 

 

Peanut Butter Oatmeal Drops

Makes about 36

 

1/2 cup butter
2 cups light brown sugar, firmly packed
1/2 cup milk (or evaporated milk)
pinch of salt
1/2 cup peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking rolled oats

Line two baking sheets with waxed paper. In a large heavy saucepan combine the butter, brown sugar, milk, and salt. Bring mixture to boil over medium heat, stirring occasionally, until mixture comes to a full rolling boil. Without stirring, let mixture boil for exactly 3 minutes. Immediately remove from heat. Stir in peanut butter and vanilla, stirring until peanut butter has melted. Quickly stir in the oats, mix well. Working fast, drop mixture by tablespoonfuls onto prepared baking sheets. Allow to cool and become firm, about 30 minutes. Makes 3-4 dozen cookies.

 

 

 

Christmas Cookie Recipes Jello Cookies

3/4 cup butter
1/2 cup granulated sugar
1 3 oz. package jello any flavor (I use strawberry/cherry & lime for Christmas  )
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

1- Pre-heat oven to 350
2- Cream together butter, sugar, jello, eggs, and vanilla.
3- Add dry ingredients
4- Mix well.
5- Roll into little balls, and roll in sugar, place on greased cookie sheet, and flatten with fork or bottom of glass.
6- Bake 6-8 minutes.

Kids love these because they can help roll and flatten, and also because you can do them in so many flavors and colors.

 

 

 

Easy Chocolate Fudge

Estimated Times:
Preparation - 6 min | Cooking - 5 min | Cooling Time - 2 hrs refrigerating | Yields - 36

Sometimes the simplest recipes yield the richest results. This glossy combination of chocolate morsels and sweetened condensed milk is even better embellished with vanilla and chopped nuts.

Ingredients:

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 cup chopped walnuts
1 teaspoon vanilla extract

Directions:
LINE 8- or 9-inch square baking pan with foil.

COMBINE morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.

SPREAD evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

 

chocolate/mint…..use a combination of milk and semi-sweet chips, and one recipe using the green mint flavored chips. Poured layer of chocolate into two pans, then poured a layer of mint on top, turned out fantastic, and super easy.

The same as above to make peanut butter/chocolate, using milk/semi-sweet chips, and peanut butter chips.

White fudge/with walnut just used white chips, and chopped walnuts, and added an extra teaspoon of vanilla.

Rocky road- added a cup miniature marshmallows, and chopped walnuts.

Cherry Chocolate made a batch using white chips, uped the chips to 2 1/2 cups (because of extra liquid from cherries) then flavored with Cherry Flavoring (almond flavoring also works for a more amaretto flavor), colored red, and added chopped maraschino cherries. Make batch of chocolate, and layer.

 

 

 

Quick Penuche

2 cups whipping cream
1 tablespoon corn syrup
2 cups sugar
1 cup firmly packed brown sugar
3 tablespoons butter
1/2 c white chocolate chips, or white chocolate coating
1 1/2 cups pecans

In heavy 4 quart saucepan combine cream, corn syrup, and sugars. Place over med. heat, and stir until mixture comes to a boil. Clip on candy thermometer. Cook stirring occasionally to 236 degrees Fahrenheit, or to a soft ball stage. Remove from heat and stir in butter until melted. Add white chocolate, and let stand without stirring. Add nuts, and stir. Pour into a butter square pan, and let sit. Cut into bite size squares to serve.

 

 

 

Soft Ginger Snaps

3/4 cup butter
1 cup white sugar
1 egg

Cream together, then add 1/4 cup molasses.

Mix together dry ingredients:

1 1/2 teaspoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups flour

Add to wet ingredients and stir until soft dough forms. Refrigerate for 2 hours, then mold into balls, and roll in sugar. Preheat oven to 350. Bake cookies for 8-10 minutes.

 

 

 

Root Beer Float Cookies

1 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine, softened
1/2 cup buttermilk
2 eggs
2 teaspoons root beer extract
1 teaspoon vanilla
4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Frosting

2 cups powdered sugar
2 tablespoon half-and-half
4 teaspoons butter or margarine
2 teaspoons root beer extract

Pre-heat oven to 375. Lightly grease cookie sheets. Set aside. In large mixing bowl combing sugars, butter, buttermilk, eggs, root beer extract, and vanilla. Beat at medium speed until well blended. Add flour, baking soda, and salt. Beat at low speed until soft dough forms.

Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets. Bake for 10-12 minutes, or until set. Cool completely

In small mixing bowl, combine frosting ingredients. Beat at low speed until smooth. Spread on cookies, let dry completely before storing.

 

 

 

Cherry Chocolate Bars

 

Short Bread

1 cup flour
1/2 cup butter or marg.
1/4 cup sugar
2 tablespoons unsweetened cocoa

 

Fondant

4 cups powdered sugar
4 tablespoons butter or margarine.
4 half-and-half
1 teaspoon almond extract

36 red maraschino cherries well drained
2 cups semi-sweet (or milk) chocolate
1 teaspoon vegetable shortening

 

Heat oven to 350F. In medium bowl combine flour, 1/2 cup butter, granulated sugar, and cocoa. Beat at low speed until soft dough forms. Press mixture evenly into ungreased 8-inch square baking pan to form base. Bake for 15-18 minutes until set. Cool completely

In second mixing bowl, combine fondant ingredients. Beat at low speed until smooth. Carefully spread fondant evenly over base. Arrange cherries over fondant in 6 rows of 6.

In small microwave safe bowl, melt chips and vegetable shortening at 50% heat for 2 1/2 to 5 minutes (check frequently because chips will be melted before they "look" melted). Spoon melted chocolate over cherries, spreading to cover the cherry fondant layer. Chill until set before cutting. Store in refrigerator.

 

 

 

Christmas Cookie Recipes

Toffee Squares

1 cup butter or margarine
1 cup light brown sugar, packed
1 egg yolk
1 tsp. vanilla
2 cups sifted all purpose flour
1/4 tsp. salt
1/2 lb. sweet chocolate, melted
1/2 cup chopped nuts, optional

Cream butter, gradually adding sugars. Add egg yolk and vanilla and blend together. Add four and salt, blend. Spread on greased cookie sheet or 10x15x1" pan. Bake at 350 degrees for about 20 minutes. Spread with melted chocolate while hot and sprinkle with chopped nuts. Let it cool and cut into small squares.

 

 

 

Apricot Walnut Bars

 

Servings: 144
----CRUST----
1 c Butter
1/2 c Sugar
2 c Flour
----FILLING----
1 1/3 c Apricots, dried
2/3 c Flour
1 ts Baking powder
1/2 ts Salt
2 c Brown sugar, packed
4 lg Eggs
1 c Walnuts, chopped
1 ts Vanilla
1/2 c 10X sugar

Description: Small rectangles with shortbread bottoms and an almost custard-like apricot-walnut top. Dusted with confectioners' sugar.

Preheat oven to 350 degrees.

For Crust: Cream butter and sugar. Stir in flour until crumbly. Pack into a 9x13 pan. Bake 25 minutes or until lightly browned.

For Filling: Cook apricots in small amount of water until softened, drain and process until pureed in food processor. Beat brown sugar and eggs together until well-blended. Add dry ingredients and mix until blended. Add vanilla, apricots and nuts and mix until blended. Spread over baked layer. Bake 25 to 30 minutes until golden. Cool and sprinkle with powdered sugar. Cut into pieces approx. 1 1/2" square.

 

 

 

Chocolate Pinwheels

1 1/4 C. Butter
1 1/2 C. Confectioner's Sugar
1 Egg
3 C. Flour
1/4 tsp. Salt
1/4 C. cocoa (for HALF the dough)

Mix butter, sugar and egg. Stir in flour and salt. Divide dough in half. Stir 1/4 cocoa into HALF the dough. Refrigerate one hour.

On a floured pastry cloth, roll plain dough into a rectangle 16 x 19 inches. Roll chocolate dough the same size. Place on top. Roll out
BOTH doughs until 3/16 inch thick. Starting at the long edge, roll doughs into a log. Wrap and chill for one hour or longer.

Heat oven to 400~. Slice into 1/8" slices. If dough crumbles while slicing, let it warm a bit. Place 1" apart on ungreased baking sheets. Bake about 8 minutes until set, but not brown. Remove from sheets immediately and cool on racks.