Christmas Cookie Recipes



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!

Christmas Cookie Gift Ideas

Bailey's Irish Cream Truffles


1/4 cup Bailey's Irish Cream liquer
1 Tablespoon butter
12 oz. semisweet chocolate
2 egg yolks
1/4 cup heavy cream


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.

Makes 1 dozen cookies.


Peppermint Meltaways



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


1 1/2 cups powdered sugar
2 Tablespoon 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 degrees 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.

Makes 4 dozen cookies.


Chocolate Chip Cranberry Oatmeal Cookies


1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 Tablespoons (1 1/4 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup (packed) light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup old-fashioned oats
1/4 cup semisweet chocolate chips
1/4 cup white chocolate chips
3/4 cup coarsely chopped fresh or frozen cranberries


Position rack in center of oven and preheat to 350 degrees F.

Line 2 large rimmed baking sheets with parchment paper.

Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend.

Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla.

Add flour mixture and oats and stir until blended. Stir in chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart.

Bake cookies, 1 sheet at a time, until edges are light brown, about 14 minutes. Cool on sheets 5 minutes.

Transfer to rack; cool completely.

Makes 2 dozen cookies.


Belgian Christmas Cookies


2/3 cup butter
1 teaspoon almond extract
1 cup firmly packed dark brown sugar
2 eggs
1 2/3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped unblanched whole almonds
1/2 teaspoon ground cinnamon
2 teaspoons red sugar crystals
2 teaspoons green sugar crystals


Cream butter with almond extract. Add brown sugar gradually, creaming until fluffy.

Add eggs, one at a time, beating thoroughly after each addition.

Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition.

Turn into a greased 15 x 10 x 1 inch jelly roll pan and spread evenly to edges.

Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugar.

Bake at 375 degrees F 10 to 12 minutes. Cut into bars while still warm.

Makes 5 dozen cookies.


Jello Cookies


3/4 cup butter
1/2 cup granulated sugar
1 3 oz. package jello (red or green)
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt


Preheat oven to 350 degrees F.

Cream together butter, sugar, jello, eggs, and vanilla.

Add dry ingredients, mix well.

Roll into little balls, and roll in sugar, place on greased cookie sheet, and flatten with fork or bottom of glass.

Bake 6-8 minutes until golden brown.

Makes 2 dozen.


Whipped Shortbread Christmas Cookies


1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 cup red maraschino cherry
1/4 cup green maraschino cherry


Preheat oven to 350 degrees F.

In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.

Prepare cookie sheets with parchment paper. Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.

Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.

Bake in preheated 350 degree F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, do not overbake.

Remove from oven and let cool on cookie sheet for about 5 minutes.

Transfer onto wire racks to finish cooling. Makes 2 dozen cookies.



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