Christmas Cookies?

Question by carissa m: Christmas Cookies?
My friend and I are getting together soon for our annual Christmas cookie-baking day. Does anyone have any great suggestions on some easy-yummy cookies we could try to bake? Simple is best!

Best answer:

Answer by lovebitesrns
Have you tried Chocolate Crinkles? They are yummy!

What do you think? Answer below!

Posted by in Christmas Cookies and tagged with christmas, cookies | Trackback
  1. jillyhannahfan2 says:

    short bread cookies
    chocolate chip cookies
    cranberry cookies
    pumpkin cookies
    almond nut cupcake cookies
    peanut butter cupcake cookies

    all very simple and recipes can be found at usually at cooking websites if you type in recipe for….. at google it’ll have some recipes

  2. tigersue says:

    If you buy Crisco Butter flavored shortening in sticks, there is a wonderful sugar cookie recipe on the packaging. Make the cookies thick, don’t overbake, and you will have soft cookies that stay fresh for up to two weeks (there’s no butter to go rancid).

    Ever since I discovered Crisco butter flavor (20 years ago), I do not use regular butter for baking.

  3. jefferson barnaby says:

    I dont have a recipe to provide with my answer, however Peanut Butter Balls are delicious and very easy to make!

  4. newlywed says:

    no bake cookies!! thats the name! look the recipe up online(i dont know by heart sorry) but EVERYONE loves them and ask for the recipe! when we make them!! i know you will love them too! they are easy and fast!

  5. Kate M says:

    try the website they have fab cookie recipes and all kinds of christmas recipes lots of x mas stuff. good luck .

  6. cinderellanjo says:

    Bon Bon Cookies
    1/2 c. soft butter
    3/4 c. sifted confectioners sugar
    1 Tbsp. vanilla
    food coloring if desired
    1 1/2 cups all purpose flour
    1/8 tsp. salt

    Heat oven to 350. Mix butter, sugar, vanilla and food coloring (if using), thoroughly. Measure flour by dip-level-pour method or by sifting. Blend in flour and salt. If dough is dry, add 1 to 2 Tbsp. cream. Wrap a level Tablespoon of dough around filling (candied or well drained maraschino cherry, pitted date, nuts or chocolate pieces). Place 1″ apart on un-greased cookie sheet. Bake 12 to 15 min. Cool. Dip tops of cookies in frosting. Makes 20-25 cookies.

    Drop Sugar Cookies

    2 1/2 cups sifted all-purpose flour

    1/2 teaspoon baking soda

    ¼ teaspoon salt

    1 cup butter

    1 cup sugar

    1 egg

    1 teaspoon vanilla extract

    ¼ teaspoon almond extract

    2 tablespoons milk

    red sugar crystals or green sugar crystals

    Preheat oven to 400°F.

    Sift together flour, baking soda, and salt. Set aside. In a large bowl, cream the butter and sugar until fluffy. Beat in egg, vanilla and almond extracts. Add the flour mixture and beat until smooth. Add in milk and beat.

    Drop by teaspoonful – about 3 inches apart – onto greased baking sheets. Flatten with bottom of a glass that has been dipped in colored sugar crystals. Bake for 10 minutes or until edges are lightly browned. Cool on racks. Makes about 5 dozen.

  7. Just Because says:

    Sugar Cookies
    11/2 cup Butter
    2 Cups White Sugar
    4 Eggs
    1 teaspoon Vanilla
    5 cups All Purpose Flour
    2 teaspoon Baking Powder
    1 teaspoon Salt
    Cream together butter and sugar. Beat in eggs and vanilla. Stir in flour, Baking powder, and salt. Cover and refrigerate 1 hour. Preheat Oven to 400 degrees. Rollout to 1/4 to 1/2 inch thick. Cut into your favorite shapes. Place cookies 1 inch apart. Bake 6 to 8 minutes. Do not cook any longer then 8 minutes. The cookies are really soft and really tastefull. I have made these several times and they are a hit with my family.
    You can also decorate with icing.

  8. Wedge says:

    These are easy to make as well as tasty.

    Tender Sugar Cookies
    about 60
    Prep: 40 min.
    Chill: 30 min.
    Bake: 15 min. per batch

    1 cup butter, softened
    1-1/4 cups sugar
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 egg
    1 teaspoon vanilla
    2-1/4 cups all-purpose flour

    1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

    2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

    3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

    4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.


    I have made these for years as part of my Christmas goodie packages that I give as gifts to my friends and family.

    Chewy Molasses Ginger Cookies
    about 4 dozen
    Prep: 25 minutes
    Chill: 1 hour
    Bake: 10 minutes

    Nonstick cooking spray
    1/3 cup butter, softened
    2/3 cup packed brown sugar
    1 teaspoon baking soda
    1 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    1 egg
    1/4 cup dark molasses
    1-1/2 cups all-purpose flour
    1/2 cup whole wheat flour
    1/4 cup granulated sugar
    1 teaspoon ground cinnamon

    1. Spray cookie sheet with nonstick spray; set aside.

    2. In a large mixing bowl beat the margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined. Beat in egg and molasses. Beat in as much of the all-purpose and whole wheat flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill in the refrigerator for 1 hour.

    3. Shape dough into 1-inch balls. Combine the granulated sugar and 1 teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on prepared cookie sheet. Bake in a 350 degree F oven for 10 to 11 minutes or until set and tops are cracked. Remove from cookie sheet. Cool on a wire rack. Makes about 4 dozen.


    Molasses Ginger Cookies
    Prep: 30 minutes
    Chill: 3 hours
    Bake: 9 minutes per batch

    2 1/4 cups all-purpose flour
    1 1/2 tsp. baking soda
    1/2 tsp. ground cinnamon
    1/4 tsp. ground ginger
    1/4 tsp. ground nutmeg
    1/4 tsp. ground cloves
    1/2 cup butter, softened
    3/4 cup granulated sugar
    1/2 cup dark molasses
    1 egg
    1/2 cup coarse raw sugar or granulated sugar

    1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.

    2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1/2 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.

    3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.

    Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.


    When I bake for Christmas, I also make this super easy but delicious tasting fudge. I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.

    Irish Crème Fudge

    3 sticks of butter (3/4 pound)
    3 cups sugar
    2/3 cup evaporated milk
    1 7-ounce jar Kraft marshmallow crème
    12 ounce bag semi-sweet chocolate chips
    1 bottle (airline size or nip)or 1 shot Irish Crème
    2 cups walnuts or pecans – optional
    2 8-inch square pans sprayed with non-stick spray

    In a 3 quart sauce pan – preferably enameled cast iron – melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

    Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

    Pour mixture into pans and cool thoroughly before cutting into squares and serving.

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