Hello!

Christmas is in 6 days!!! Yikes! I’m definitely ready and excited for Christmas. All the decorations are up, my shopping is done and all the presents are wrapped! The only thing that is left is some baking.

Yes, I hate to bake, but I’m becoming more adventurous in the kitchen so this year I’m going to try and some bake cookies. (Let’s hope I don’t burn them…hahaha.)

Here are a few Christmas cookies that look delicious!

Cake Mix Chocolate Chip Christmas Cookies Recipe

Recipe and photo from Stunning Collection

found via Pinterest

Yields: Approximately 2 dozen cookies


Ingredients:

  • 1 box of white cake mix, any brand
  • 2 large egg whites
  • 2 tbs. flour
  • ½ cup oil
  • ¾ cup chocolate chips + extra to press on top of the cookies prior to baking
  • ¼ cup red, white and green holiday sprinkles

Directions:

  1. Preheat the oven to 350 degrees.
  2. Combine the cake mix, egg whites, flour and oil, mixing well. Add in the ¾ cup of chocolate chips.
  3. Roll the cookie dough into 1-2″ size balls and place 2-3″ a part on your baking sheets.
  4. Gently press down on the cookie dough balls and place a few extra chocolate chips and sprinkles on top. Place in the oven and bake 8-10 minutes. Do not over bake.

Holiday Oreo Cookie Balls

Recipe and photo from Valerie’s Kitchen 

found via Pinterest

Yields: 48 Oreo cookie balls

Ingredients:

Oreo Cookie Balls:

  • 36 Oreo Cookies, plus 6 additional for topping
  • 1 (8 ounce) brick cream cheese, softened and cut into pieces
  • 16 ounces semi-sweet or white chocolate chips, or baking chocolate

Optional Holiday Decorations:

  • 1 (12) ounce package Candy Melts, any festive contrasting color
  • Assorted holiday sprinkles
  • Peppermint candies or candy canes, crushed
  • Crushed Oreo Cookies

Directions:

    1. Line a baking sheet with parchment or wax paper. Set aside.
    2. Place 36 Oreo Cookies in the bowl of your food processor and process until the cookies become fine crumbs. Add cream cheese and continue to process until well combined. Shape into 1″ balls, place on prepared baking sheets and transfer to freezer for 30 minutes.
    3. Meanwhile, melt your chocolate chips and Candy Melts (if using) according to package directions.
    4. Dip balls in melted chocolate and return to the lined baking sheet. While chocolate coating is still wet, sprinkle with additional cookie crumbs, crushed peppermint candy, or holiday sprinkles.
    5. To add a contrasting drizzle, allow chocolate to set briefly before drizzling with Candy Melts in desired color.
    6. Refrigerate 1 hour or until firm. Transfer to an airtight container and keep refrigerate.

  • 3 – Ingredient Buttery Sugar Cookies

    Recipe and photo from Chew Out Loud

found via Pinterest

Yields: Approximately 40 cookies

Ingredients:

  • 2 cups salted butter, cold and cut into pieces
  • 1 cup packed light brown sugar
  • 4½ cups all purpose flour, divided
  • Optional: Your favorite sprinkles

Directions:

  1. Preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
  2. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add 3½ cups of the flour and mix on medium-low speed until combined.
  3. On a large board, sprinkle ½ cup flour. Knead dough by hand for 5 minutes, adding as much of the remaining ½ cup flour as needed to make a soft dough. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. (You may not end up using all the flour, depending on how your dough feels.)
  4. Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about ½ inch thickness (lightly flour board if needed.) Either cut into 3×1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.
  5. Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable.
  6. Cool completely on wire rack before serving. Cookies keep very when sealed airtight, at room temp.

Chocolate Mint Crinkle Cookies

Recipe and photo from Betty Crocker

found via Pinterest

Yields: 60 cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup unsweetened baking cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • 1/2 cup powdered sugar
  • Hershey’s Kisses® Brand mint or candy cane flavored candies

Directions:

  1. In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.
  2. In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
  3. Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
  4. Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place powdered sugar in small bowl. Shape dough into tablespoon-size balls; roll in powdered sugar. Place on cookie sheets about 1 1/2 inches apart.
  5. Bake 10 to 12 minutes, until cookies crackle and dough doesn’t look raw. When cookies are done, immediately place a KISSES candy in center of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.

Gingerbread Cookies

Recipe and photo from Gimme Some Oven

found via Pinterest

Yield: 48 cookies

Ingredients:

Gingerbread Cookies Recipes:

  • 3 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup packed dark-brown sugar
  • 1 Tablespoon ground ginger
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon finely ground black pepper (optional)
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • optional toppings: simple icing (see below), red hots, sprinkles, etc.

Simple Icing:

  • 2 cups powdered sugar
  • 2-3 Tablespoons milk
  • 1/4 teaspoon vanilla extract

Directions:

Gingerbread Cookie:

  1. In a large bowl, sift together flour, baking soda, and spices. Set aside.
  2. In an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Add in eggs and molasses, and beat on medium speed until combined. Gradually add the flour mixture on low speed, and beat until combined. (You may need to work the dough with your hands to incorporate the last bit of flour, since it gets really thick!)
  3. Divide the dough in thirds, form each third into a round ball, and wrap each third in plastic. Chill in the refrigerator for at least 1 hour or overnight.
  4. When you’re ready to bake the cookies, heat oven to 350°F.
  5. Remove the dough from the refrigerator and let it sit out at room temperature for 5-10 minutes.  Then place a dough third on a large piece of lightly floured surface. Using a floured rolling pin, roll the dough evenly until it is 1/8-inch thick.  Use a cookie cutter to cut the dough into your desired shapes. (If you’re using red hots for “buttons”, press the candy pieces in the center of each cookie at this point.)  Transfer to parchment-covered baking sheets.
  6. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely.
  7. Decorate as desired.

Simple Icing:

  1. Whisk all ingredients together in a bowl until smooth.  If your icing is too thin, add in a little more powdered sugar.  If your icing is too thick, add in a tiny bit of milk.
  2. Use a piping bag, or a ziplock bag (with the corner snipped off), or a plastic squeeze bottle to pipe the icing onto the cookies.

Yummmm….all of these look AMAZING! Not sure which one to make!

Let the baking begin!!!

What are you baking for this holiday season?

Until next time…

 

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