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Top 10 Yummy Christmas Cookies

Top 10 Yummy Christmas Cookies

Colorful Candy Bar Cookies Recipe

exps27800 QC943310D18E Top 10 Yummy Christmas Cookies

 

Ingredients

  • 1/2 tube refrigerated sugar cookie dough, softened
  • 1/4 cup all-purpose flour
  • 24 miniature Snickers candy bars
  • Red and green colored sugar

Directions

  1. In a small bowl, beat cookie dough and flour until combined. Shape 1-1/2 teaspoonfuls of dough around each candy bar. Roll in colored sugar.
  2. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks. Yield: 2 dozen.

Nice ‘n’ Soft Sugar Cookies Recipe

exps38965 TH1192382D7 Top 10 Yummy Christmas Cookies

 

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners’ sugar
  • Eggland’s Best Egg
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups self-rising flour
  • FROSTING:
  • 2-1/2 cups confectioners’ sugar
  • 1/4 cup water
  • 4 teaspoons meringue powder
  • 1/4 cup light corn syrup
  • Green, red and yellow food coloring

Directions

  1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour. Divide dough in half. Cover and refrigerate for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll out one portion of dough to 3/16-in. thickness. Cut with floured cookie cutters. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Repeat with remaining dough.
  4. For frosting, in a small bowl, beat the confectioners’ sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer.
  5. Tint with food coloring of your choice. Cover frosting with damp paper towels or plastic wrap between uses. Spread and/or pipe frosting on cookies. Let stand until set. Yield: 3-1/2 dozen.

Editor’s Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. As a substitute for each1/2 cup of self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2-cup measuring cup. Add all-purpose flour to measure 1/2 cup.

Gingerbread Sandwich Trees Recipe

exps45890 SD1785597D57B Top 10 Yummy Christmas Cookies

 

Ingredients

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • Eggland’s Best Egg
  • 3/4 cup molasses
  • 4 cups all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 1-1/2 teaspoons baking soda
  • 1-1/4 teaspoons ground ginger
  • 1/4 teaspoon salt
  • M&M’s minis
  • 3/4 cup vanilla or chocolate frosting
  • Green food coloring, optional

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, pumpkin pie spice, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll dough to 1/8-in. thickness.
  3. Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M’s into half of the cookies.
  4. Bake at 325° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.
  5. If using vanilla frosting, tint green if desired. Spread frosting over the bottoms of plain cookies; top with decorated cookies. Store in an airtight container. Yield: 2 dozen.

Christmas Mice Cookies Recipe

exps41455 SD1440070D35D Top 10 Yummy Christmas Cookies

 

Ingredients

  • 2/3 cup semisweet chocolate chips
  • 2 cups chocolate wafer crumbs, divided
  • 1/3 cup Daisy Brand® Sour Cream
  • 36 red nonpareils
  • 1/4 cup sliced almonds
  • 18 pieces black shoestring licorice (2 inches each)

Directions

  1. In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup wafer crumbs and sour cream. Refrigerate, covered, 1 hour or until firm enough to shape.
  2. Place remaining wafer crumbs in a shallow bowl. For each mouse, roll about 1 tablespoon crumb mixture into a ball; taper one end to resemble a mouse. Roll in wafer crumbs to coat. Attach nonpareils for eyes, sliced almonds for ears and licorice pieces for tails. Store in an airtight container in the refrigerator. Yield: 1-1/2 dozen.

Chocolate-Mint Truffle Cookies Recipe

exps46207 SD1785597D1 Top 10 Yummy Christmas Cookies

 

Ingredients

  • 1/4 cup butter, cubed
  • 1 cup (6 ounces) semisweet chocolate chips, divided
  • Eggland’s Best Egg
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 package (4.6 ounces) mint Andes candies, chopped, divided
  • 2 teaspoons shortening, divided
  • 1/2 cup white baking chips
  • Optional toppings: chopped nuts, sprinkles and crushed candy canes

Directions

  1. In a microwave-safe bowl, melt butter and 1/2 cup chocolate chips; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Fold in 3/4 cup Andes candies.
  2. Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.
  3. In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt white baking chips and remaining shortening in a microwave at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  4. Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted baking chip mixture; allow excess to drip off. Place on wax paper. Immediately sprinkle with toppings of your choice. Let stand until set. Yield: about 2-1/2 dozen.

Chocolate Reindeer Cookies Recipe

exps41535 SD1440070D57A Top 10 Yummy Christmas Cookies

Ingredients

  • 1-1/2 cups packed brown sugar
  • 3/4 cup butter, cubed
  • 2 tablespoons water
  • 2 cups (12 ounces) semisweet chocolate chips
  • Eggland’s Best Eggs
  • 1/2 teaspoon almond extract
  • 2-3/4 cups all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • Miniature pretzels
  • Red shoestring licorice, cut into 1-inch pieces
  • 1 can chocolate frosting (16 ounces)
  • M&M’s miniature baking bits, cherry sour balls and nonpareil-coated chocolate candies

Directions

  1. In a large saucepan over low heat, cook the brown sugar, butter and water until butter is melted. Remove from the heat; stir in chocolate chips until smooth. Cool for 5 minutes. Stir in eggs and extract. Combine the flour, baking soda and salt; fold into chocolate mixture.
  2. Drop by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer frozen cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
  3. To use frozen cookie dough: Place dough balls 2 in. apart on greased baking sheets. Bake at 350° for 13-15 minutes or until surface cracks. Remove to wire racks to cool.
  4. Meanwhile, cut two rounded sides from each pretzel. Make a 3/4-in. cut in each licorice piece.
  5. Working with a few cookies at a time, frost cookie and position pretzels for antlers, M&M’s for eyes and a sour ball for the nose. Shape licorice for the mouth; place on cookie. Add nonpareil candies for a collar. Yield: about 5 dozen.

Snickerdoodles Recipe

exps30098 THCA1693311D112 Top 10 Yummy Christmas Cookies

Ingredients

  • 1/2 cup butter, softened
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon ground Tone’s® Ground Cinnamon

Directions

  1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and remaining sugar.
  2. Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.Yield: 2-1/2 dozen.

Gingerbread People Recipe

exps42112 TH133086C07 24 8b Top 10 Yummy Christmas Cookies

Ingredients

  • 6 tablespoons butter, softened
  • 3/4 cup packed dark brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon peel
  • 3 cups all-purpose flour
  • 3 teaspoons ground ginger
  • 1-1/2 teaspoons baking powder
  • 1-1/4 teaspoons ground Tone’s® Ground Cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Decorating icing and assorted candies

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg, vanilla and lemon peel. In another bowl, whisk flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disc; wrap in plastic wrap. Refrigerate 30 minutes or until easy to handle.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread boy cookie cutter.
  3. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until edges are firm. Remove from pans to wire racks to cool completely. Decorate as desired. Yield: 2-1/2 dozen.

Yummy Cracker Snacks Recipe

exps39576 CWX1384296D29A Top 10 Yummy Christmas Cookies

 

Ingredients

  • 96 butter-flavored crackers
  • 1 cup creamy peanut butter
  • 1 cup marshmallow creme
  • 2 pounds milk chocolate candy coating, melted
  • Holiday sprinkles, optional

Directions

  1. Spread half of the crackers with peanut butter. Spread remaining crackers with marshmallow creme; place creme side down over peanut butter crackers, forming a sandwich.
  2. Dip sandwiches in melted candy coating, allowing excess to drip off. Place on waxed paper-lined pans; refrigerate for 15 minutes or until set. If desired, drizzle with additional candy coating and decorate with sprinkles. Store in an airtight container. Yield: 4 dozen.

Peppermint Biscotti Recipe

exps29088 HRC963637D89A Top 10 Yummy Christmas Cookies

 

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • Eggland’s Best Eggs
  • 2 teaspoons peppermint extract
  • 3-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup crushed peppermint candies
  • FROSTING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening
  • 1/2 cup crushed peppermint candies

Directions

  1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).
  2. Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.
  3. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti; sprinkle with candy. Place on waxed paper until set. Store in an airtight container. Yield: about 3-1/2 dozen.
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