Q&A: Can you give me a list of the top Classic Christmas Cookies?

Question by Willow: Can you give me a list of the top Classic Christmas Cookies?
What are the most popular Christmas cookies? Any recipes are welcome!

Best answer:

Answer by Anna P
Sugar Cookies
Butter Cookies
Feferneusen
Gingerbread
Spice Cookies
Jelly Rolls

Know better? Leave your own answer in the comments!

Posted by in Popular Cookies and tagged with christmas, Classic, cookies, give, list | Trackback
  1. ativan73 says:

    cool avatar.you cheered me up

  2. Linda S says:

    Deluxe Chocolate Marshmallow Bars:
    INGREDIENTS
    3/4 cup butter or margarine, softened
    1 1/2 cups sugar
    3 eggs
    1 teaspoon vanilla extract
    1 1/3 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    3 tablespoons baking cocoa
    1/2 cup chopped nuts
    4 cups miniature marshmallows
    TOPPING:
    1 1/3 cups semisweet chocolate chips
    3 tablespoons butter or margarine
    1 cup peanut butter
    2 cups crisp rice cereal
    DIRECTIONS
    In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. pan. Bake at 350 degrees F for 15 to 18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars immediately. Chill.

    Crisp Sugar Cookies
    INGREDIENTS
    1 cup butter or margarine, softened
    2 cups sugar
    2 eggs
    1 teaspoon vanilla extract
    5 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 cup milk
    DIRECTIONS
    In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with the milk. Cover and refrigerate for 15 to 30 minutes. On a floured surface, roll out dough to 1/8-in. thickness. Cut out cookies into desired shapes and place 2 in. apart on a greased baking sheet. Bake at 350 degrees F for 10 minutes or until edges are lightly browned

    Lemon Bars
    INGREDIENTS
    CRUST
    1 cup all-purpose flour
    1/3 cup butter, softened
    1/4 cup confectioners’ sugar
    TOPPING
    1 cup sugar
    2 eggs
    2 tablespoons all-purpose flour
    2 tablespoons lemon juice
    1/2 teaspoon lemon extract
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    confectioners’ sugar
    DIRECTIONS
    Combine the flour, butter and confectioners’ sugar; pat into an 8-in. square baking pan. Bake at 375 degrees F for 15 minutes.
    Meanwhile, in a large mixing bowl, combine sugar, eggs, flour, lemon juice, extract, baking powder and salt in a mixing bowl. Mix until frothy; pour over crust.
    Bake for 18 to 22 minutes or until light golden brown. Dust with confectioners’ sugar

    Triple-Layer Cookie Bars
    INGREDIENTS
    CRUST:
    1 1/4 cups all-purpose flour
    2/3 cup sugar
    1/3 cup baking cocoa
    1/4 cup packed brown sugar
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup butter or margarine
    2 eggs, lightly beaten
    TOPPING:
    1 (7 ounce) package flaked coconut
    1 (14 ounce) can sweetened condensed milk
    2 cups semisweet chocolate chips
    1/2 cup creamy peanut butter
    DIRECTIONS
    In a mixing bowl, combine the first six ingredients. Cut in butter until crumbly. Add eggs; mix well. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 8 minutes.
    Sprinkle coconut on top. Drizzle sweetened condensed milk evenly over coconut. Return to the oven for 20-25 minutes or until lightly browned. In a saucepan over low heat, melt chocolate chips and peanut butter, stirring until smooth. Spread over bars. Cool.
    Sour Cream Cutouts Cookies
    INGREDIENTS
    1 cup butter or margarine, softened
    1 1/2 cups sugar
    3 eggs
    1 cup sour cream
    2 teaspoons vanilla extract
    3 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    FROSTING:
    1/3 cup butter or margarine, softened
    2 cups confectioners’ sugar
    2 tablespoons milk
    1 1/2 teaspoons vanilla extract
    1/4 teaspoon salt
    DIRECTIONS
    In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.
    Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter. Place on lightly greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until cookie springs back when lightly touched. Cool. Mix all frosting ingredients until smooth; spread over cookies.
    Cookie Jar Gingersnaps:
    INGREDIENTS
    3/4 cup shortening
    1 cup sugar
    1 egg
    1/4 cup molasses
    2 cups all-purpose flour
    2 teaspoons baking soda
    1 1/2 teaspoons ground ginger
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    Additional sugar
    DIRECTIONS
    In a large mixing bowl, cream the shortening and sugar. Beat in the egg and molasses. Combine flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture. Roll teaspoonfuls of dough into balls. Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet. Bake at 350 degrees F for 12-15 minutes or until lightly browned and crinkly.
    Peppermint Kisses
    INGREDIENTS
    2 egg whites
    1/8 teaspoon salt
    1/8 teaspoon cream of tartar
    1/2 cup sugar
    2 peppermint candy canes (one green, one red), crushed
    DIRECTIONS
    In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff and glossy. Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1-in. hole in a corner.
    Squeeze 1-1/2-in. kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle half with red crushed candy canes and half with green candy canes. Bake at 225 degrees F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container

  3. Kat H says:

    Chocolate chip
    Magic cookie bars
    Rice Krispy treats
    Jam Thumbprints
    Pecan crescents or sandies
    brownies
    sugar cookies
    candy cane cookies

    well as you can see I liked to bake cookies even as a kid. These are the kinds I remember having every year.

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