What is the best christmas cookie recipe you have ever made?

Question by eb1992: What is the best christmas cookie recipe you have ever made?
My family has a huge tradition of baking lots of christmas cookie and sharing them with everyone. I want to bake something new this year. Any suggestions? All types of cookies are fine.

Best answer:

Answer by caroline w
Christmas Fruitcake Cookies
1 c. butter, softened
1-1/2 c. sugar
2 eggs
2-1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 (8 oz.) pkgs. pitted dates, chopped
3 c. pecans, chopped
1 (8 oz.) pkg. candied pineapple,
chopped
1 (8 oz.) pkg. candied cherries, quartered

Cream butter and sugar. Add eggs, beat well. Add dry ingredients and mix well. Add the rest. Drop on lightly greased cookie sheet. Bake at 375 degrees for 13 minutes.

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  1. baeb47 says:

    I love these! See link and recipe below …

    http://southernfood.about.com/od/sugarcookies/r/bl30623v.htm

    Soft Sugar Cookies
    From Diana Rattray,
    Your Guide to Southern Food.

    Soft sugar cookies with butter and egg yolks and vanilla and nutmeg.

    INGREDIENTS:
    3/4 cup shortening
    1/4 cup butter
    2 cups granulated sugar
    4 egg yolks
    1 1/2 cups milk
    1 teaspoon vanilla
    1 teaspoon lemon extract ( I usually use all vanilla)
    1 teaspoon baking soda
    4 cups all-purpose flour
    1 tablespoon baking powder
    1 teaspoon salt
    1/2 teaspoon nutmeg

    PREPARATION:
    Cream shortening and butter with sugar. Add egg yolks, one at a time, beating well after each addition. Pour milk into a large measuring cup; add extract(s) and baking soda. Into a separate bowl sift flour, baking powder, salt, and nutmeg.

    Add dry ingredients to the creamed mixture alternately with the milk mixture. Drop by teaspoonfuls onto ungreased baking sheets then sprinkle with a cinnamon-sugar mixture. Bake for 12 to 13 minutes at 375°. Store sugar cookies in an airtight covered container.

    * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

    I like them with the lemon extract!

  2. ilikesaganaki says:

    The gingerbread cookie

    1 1/2 c. molasses
    1 c. dark brown sugar, firmly packed
    2/3 c. cold water
    1/3 c. Crisco
    7 c. flour
    2 tsp. baking soda
    1 tsp. cinnamon
    1 tsp. cloves
    2 tsp. ginger
    1 tsp. allspice
    1 tsp. salt

    Combine molasses, brown sugar, Crisco and water. Add remaining ingredients to combine. Refrigerate several hours or overnight.

    Roll dough 1/4 inch thick on a lightly floured board. Cut into gingerbread boy or girl shapes with floured cookie cutters. Place shapes 1 1/2 to 2 inches apart on lightly greased cookie sheets and bake in a 350 degree preheated oven. remove from cookie sheets and cool on wire racks. When thoroughly cooled, decorate with vanilla frosting.

    Vanilla frosting:

    4 c. confectioners sugar
    1 tsp. vanilla
    6 tbsp. cream

    Beat together till smooth and add food coloring to tint to desired color or use plain.

  3. k h says:

    Red Velvet Cookies

    1 Box Red Velvet Cake Mix
    1 8oz package of Cream Cheese
    1/2 Cup butter or Margarine
    1 Egg Yolk
    1/2 teaspoon Vanilla
    Powdered Sugar
    Mix together the first 5 ingredients. Cool dough in the refrigerator. Grease cookie sheets. roll dough into Tablespoon sized balls Roll in powdered sugar and bake at 350 degrees for 10 to 12 minues.

    Wonderful moist cookie. Versatile Recipe, can be made with any flavor cake mix.

  4. DEK says:

    This isn’t anything new however it is THE best sugar cookie recipe ever(ppl I work with have been known to fight over these).

    Sift together dry ingerents:
    2 cups flour
    1/2 teaspoon salt
    1 1/2 teaspoons baking powder
    Set aside.

    1stick margarine(DO NOT USE BUTTER)
    1tsp vanilla
    MIx together until softened, gradually add
    3/4 cup white sugar
    Beat until light and fluffly, gradually add:
    2 eggs, well beaten

    After eggs are in slowly add dry ingredients.

    Refrigerate overnight or until well chilled.
    Roll on floured surface, cut into desired shapes, bake at 375 for 8 to 9 mins.
    Cool on cooling rack.

  5. vosalloulou says:

    Here are a few that have been handed down to me. These are our family has to have cookies!!!

    Chocolate Rum Balls

    INGREDIENTS
    3 1/4 cups crushed vanilla wafers
    3/4 cup confectioners’ sugar
    1/4 cup unsweetened cocoa powder
    1 1/2 cups chopped walnuts
    3 tablespoons light corn syrup
    1/2 cup rum

    DIRECTIONS
    In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa, and nuts. Blend in corn syrup and rum.
    Shape into 1 inch balls, and roll in additional confectioners’ sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners’ sugar before serving.

    Hoilday Cookies—-old recipe

    INGREDIENTS
    1 pound golden raisins
    1/2 cup chopped pitted dates
    1/2 pound red candied cherries
    1/2 pound candied cherries
    4 cups chopped pecans
    1/4 cup grape juice
    1/2 cup butter, softened
    2 cups brown sugar
    3 egg yolks
    1 teaspoon vanilla extract
    1 1/2 cups all-purpose flour
    1/2 teaspoon baking soda
    1 teaspoon baking powder
    3 egg whites

    DIRECTIONS
    In a medium bowl, combine the golden raisins, dates, red and green candied cherries, pecans and grape juice. Set aside to soak. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
    In a large bowl, cream together the butter, brown sugar and egg yolks until light and fluffy. Combine the flour, baking soda and baking powder; stir into the creamed mixture. Mix in the dried fruit mixture. Beat egg whites to stiff peaks; fold into the dough. Scoop cookies with a small ice cream scoop onto prepared cookie sheets. Pat down slightly.
    Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

    Molasses Cookies

    INGREDIENTS
    3/4 cup sugar
    2/3 cup butter or margarine, softened
    1/4 cup orange juice
    1/2 cup dark corn syrup
    1/2 cup dark molasses
    4 1/2 cups all-purpose flour
    4 teaspoons ground ginger
    1 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon ground cloves
    1 teaspoon ground nutmeg
    1/2 teaspoon ground allspice

    DIRECTIONS
    In a mixing bowl, cream sugar and butter. Blend in orange juice, corn syrup and molasses. Combine dry ingredients; add to creamed mixture and mix well. Chill 3-4 hours or overnight. Roll dough, a portion at a time, on a lightly floured surface to 1/4-in. thickness. Cut into desired shapes. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 12-14 minutes. Cookies will be soft and chewy if baked 12 minutes; crunchy if baked longer.

  6. morgans1rule says:

    Here are the ones I make for the hoildays.

    Apple Butter Cookies

    INGREDIENTS
    1/4 cup butter or margarine, softened
    1 cup packed brown sugar
    1 egg
    1/2 cup quick-cooking oats
    2 teaspoon ground cinnamon
    1 teaspoon ground cloves
    1/2 cup apple butter
    1 cup all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    2 tablespoons milk
    1/2 cup chopped nuts
    1/2 cup raisins

    DIRECTIONS
    In a small mixing bowl, cream butter and sugar. Beat in egg, oats, spices, and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
    Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees F for 15 minutes or until set. Remove to wire racks.

    Apricot Cookies—–Yummy!!!!!

    INGREDIENTS
    1 1/4 cups all-purpose flour
    6 tablespoons sugar
    1/8 teaspoon salt
    4 ounces cream cheese
    1/2 cup cold butter
    1 tablespoon sour cream
    FILLING:
    1 1/4 cups chopped dried apricots or cherries
    1/2 cup sugar
    5 tablespoons orange juice
    GLAZE:
    1 cup confectioners’ sugar
    4 teaspoons water

    DIRECTIONS
    In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
    Meanwhile, combine filling ingredients in a saucepan; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Set the filling aside to cool.
    Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. Place on greased baking sheets. Bake at 325 degrees F for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.

    Spice Cookies

    INGREDIENTS
    1 cup packed brown sugar
    2 cups molasses
    1/2 cup butter
    1/2 cup vegetable oil
    3 teaspoons ground ginger
    4 cups all-purpose flour
    1 1/2 tablespoons baking soda
    2 tablespoon ground cinnamon
    3 teaspoons ground cloves

    DIRECTIONS
    Beat the sugar, molasses, butter or margarine, and oil together. Add 2 cups of the flour and the baking soda, cloves, ginger, and cinnamon. Mix in the remaining flour 1/2 cup at a time until the dough is stiff. Flatten into disks and cover with plastic wrap. Refrigerate for at least 1 hour.
    Preheat the oven to 350 degrees F (175 degrees C).
    On a lightly floured surface roll the dough out to 1/4 inch thick and use cookie cutters to cut into desired shapes. Place cookies on a baking sheet and bake at 350 degrees F (175 degrees C) for 8 minutes.

  7. Landshut says:

    It is a german one. Spitzbuben. You will find a recipe on the site below. Delicious and moorish.

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