Christmas Cookie Recipes

This year for my friends and co-workers I made trays and tins of cookies! There is nothing better than homemade baked goods to give to people. I made 5 different cookies this year with a few new recipes that I found. When making cookies, I use my KitchenAid Stand Mixer. I can typically make a double batch in the model that I have. It is truly a lifesaver so I don’t have to mix everything by hand as well as whipping air into the dough so the cookies turn out light and fluffy.

Homemade Chocolate Chip Cookies, Makes 20-24 cookies

This is the Nestle Tollhouse Chocolate Chip cookie recipes, but the secret is how you prepare the ingredients.

1. Preheat oven to 360 degrees Fahrenheit.
2. Combine flour, baking soda, salt, and baking powder in a small bowl.
3. When softening the butter, make sure it is soft to the touch and doesn’t melt. This will lead to flat cookies. I soften the butter in 10 second intervals in the microwave.
4. With the mixer, beat the butter alone for 2 minutes. Then add in the granulated sugar, brown sugar and vanilla. Mix until mixture is creamy.
5. Add eggs one at a time, beating after each addition. Do not over-beat the eggs. Gradually add in the flour mixture. Do not over mix the dough.
6. Once ingredients combined, fold in your chocolate chips.
7. Use a non-stick tray or spray with cooking spray. Make sure to wipe off residual cooking spray between batches so the cookies don’t taste burnt.
8. Use an ice cream scooper or a large spoon and place the dough on the tray. It doesn’t need to be perfectly round or formed into a ball. It’s best to not let the dough melt in your hands. I prefer a larger amount of dough per cookie, hence the ice cream scooper so the cook time will vary.
9. Bake for approximately 11-12 minutes or until the bottom and top start to look tan in color. Even if you think they are slightly undercooked, just let them rest on a cooling rack to get a gooey texture.

Cornflake Wreaths, Makes 10

• 1/4 cup butter
• 4 cups mini-marshmallows
• 5 cups cornflake cereal
• Green food coloring
• Cinnamon red hots or red accent with sprinkles

1. Place your butter and mini marshmallows in a pan and melt on low heat.
2. Once melted add in green food coloring until you get a “Christmas green”. This may take quite a few drops.
3. Turn off the heat. Add in the cornflake cereal and mix well.
4. Place your mixture on wax paper. Caution the mixture is very hot once your mix the marshmallows and cornflakes together.
5. Once the mixture has cooled slightly, butter your hands (it will prevent the mixture from sticking) and start to mold the cornflake mixture into circles to make your wreaths on wax paper. Once you have made your wreaths place your red hots or red accents. If you are fancy you can add other fun decorating items.
6. The wreaths take a couple of hours to set so please try not to rush the process.

Chewy Chocolate Cookies, Makes 24

• 1 1/4 cup butter, softened
• 2 cups sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2 cups flour
• 3/4 cup Hershey’s cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt

1. Preheat oven to 350 degrees Fahrenheit.
2. Cream together the butter and sugar in a large bowl. Let this mix for 2-3 minutes. Add in eggs and vanilla, mix well.
3. In a separate bowl, combine flour, cocoa, baking soda, and salt. Once mixed, slowly add into your wet ingredient mixture.
4. Once dough is complete, place on a baking sheet. Bake for 8-9 minutes. Be careful to not over bake these, they will set within a couple of minutes when taking out of the oven.

Buckeyes, Makes 30 small buckeyes

• 16 oz peanut butter
• 16 oz powdered sugar
• 3 cups rice krispies
• 1 stick of butter
• 12 ounces milk chocolate chips
• 1/3 cup paraffin wax

1. Mix the peanut butter, powdered sugar, rice krispies, and butter together.
2. Roll the mixture into bite-sized balls. Chill the balls until firm.
3. Melt the chocolate and wax together in a double boiler until completely melted. (The wax was difficult for me to find so I just melted chocolate chips in the microwave in 20-second intervals)
4. Coat the balls or dip them into the chocolate mixture and place on wax paper. You can place the buckeyes in the refrigerator so the chocolate sets.

Gingerdoodle Sandwiches

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 egg
• 3/4 tsp vanilla extract
• 1/4 cup molasses
• 1/2 tsp cinnamon
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup granulated sugar for rolling

For cinnamon buttercream:

• 1/4 cup softened butter
• 1 cup powdered sugar
• 1/2 tsp vanilla
• 2 tbsp. heavy cream
• 1/2 tsp cinnamon

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix together the butter and sugars until light and fluffy. Stir in egg, vanilla, and molasses. Whip 1-2 minutes or until it turns a light brown color.
3. Mix all dry ingredients together and add to the mixture above. Stir until combined. Do not over mix.
4. Create small balls of dough and coat in granulated sugar. Place on a lightly greased cookie sheet. Bake 6-7 minutes or until outside looks cooked but inside is still soft.
5. For the cinnamon buttercream, mix butter, sugar, vanilla, heavy cream, and cinnamon together until a thick and smooth frosting forms. Spread 1/2 to 1 tablespoon of buttercream onto 1 cookie. Top with another cookie.

Hope you enjoy!