Christmas Cookie Recipes

Cheryl Cirelli
Christmas cookies

Christmas cookie recipes can fill your home with wonderful aromas while filling your heart with joy. Explore the many recipes to find ones that appeal to your family's tastes.

Peppermint Holiday Cookies

Many Christmas cookie recipes are easy to make and not only taste great, but look wonderful. These two minty and festive recipes are perfect for your next Christmas cookie tray or cookie exchange.

Peppermint Meltaways

Cookie Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch

Frosting Ingredients

  • 2 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons milk (whole or 2%)
  • 1/4 teaspoon peppermint extract
  • 2 drops red food coloring
  • 1/2 cup crushed peppermint candies

Instructions

  1. In a small bowl, cream together the butter and confectioners' sugar until light and fluffy.
  2. Slowly beat in peppermint extract.
  3. Gradually combine flour and cornstarch to the creamed mixture and mix well.
  4. Shape into one inch balls.
  5. Place the balls two inches apart on an ungreased baking sheet.
  6. Bake at 350 degrees for 10 to 12 minutes or until the bottoms are lightly browned.
  7. Remove the cookies to a wire rack and allow to cool completely.
  8. To make the frosting, beat the butter in a small mixing bowl until fluffy.
  9. Add the confectioners' sugar, milk, extract, and red food coloring, and beat slowly until smooth.
  10. Spread the frosting over the cooled cookies.
  11. For a special touch, sprinkle each cookie with crushed candies.
  12. The yield is about 3-1/2 dozen cookies.

Candy Cane Cookies

Candy cane cookies

Ingredients

  • 1/2 tube refrigerated sugar cookie dough, softened
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon red food coloring

Instructions

  1. In a large bowl, beat the cookie dough, flour, and extract until blended and smooth.
  2. Divide the dough in half and set half aside.
  3. In the other half of the dough, mix in the red food coloring.
  4. Shape one walnut-sized ball of white dough into a four inch rope, and do the same with the red.
  5. Place the two ropes side by side and press together lightly. Twist into a candy cane shape. Repeat with remaining dough.
  6. Place candy canes on an ungreased baking sheet, making sure to curve the top of each cookie to form the handle of cane. Place cookies two inches apart.
  7. Bake at 350 degrees for 8 to 10 minutes or until lightly browned.
  8. Cool for three minutes before removing to wire racks.
  9. The recipe makes about 3 dozen cookies.

Ginger Snap Cookies

Gingersnaps

Recipe by Patrick Mooney

Ingredients

  • 3/4 cup butter
  • 2 cups sugar
  • 2 well-beaten eggs
  • 1/2 cup molasses
  • 2 teaspoons vinegar
  • 3-3/4 cups all-purpose flour
  • 3 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves

Instructions

  1. Preheat your oven to 325 degrees.
  2. Using a stand mixer, beat together the butter and sugar until light and fluffy.
  3. While the butter and sugar are mixing, sift together the flour, baking soda, ginger, cinnamon, and cloves.
  4. To the butter, add the eggs, molasses, and vinegar.
  5. Add the flour mixture to the wet mixture about a half cup at a time, scraping down the sides of the mixing bowl periodically.
  6. Form the dough into half inch balls.
  7. Place the dough balls on a cookie sheet or half-sheet pan lined with parchment paper or sprayed with non-stick spray.
  8. Bake the cookies for 12 minutes.
  9. This recipe yields approximately 30 cookies.

Chocolate Spice Cookies

Recipe by Patrick Mooney

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1 stick of butter
  • 6 ounces bittersweet chocolate
  • 6 ounces semi-sweet chocolate chips
  • 6 ounces milk chocolate chips
  • 2 eggs
  • 1 egg yolk
  • 1 cup firmly packed brown sugar
  • 2 tablespoons vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small saucepan over low heat, melt the butter and the bittersweet chocolate.
  3. Once the butter and chocolate are completely melted, remove from the heat and allow to cool.
  4. Sift together the flour, baking powder, salt, baking soda, and cloves.
  5. In a large bowl, mix together the eggs, egg yolk, vanilla, and brown sugar.
  6. Add the cooled butter/chocolate mixture to the egg mixture.
  7. Using a whisk or a fork, slowly mix the dry ingredients into the bowl with the wet ingredients.
  8. Fold in the remaining chocolate chips.
  9. Cover the bowl with plastic wrap and let chill in refrigerator for at least two hours.
  10. Once the dough is completely chilled, form it into one inch balls.
  11. Place the balls on a cookie sheet or half-sheet pan lined with parchment paper or sprayed with non-stick spray.
  12. Space the balls at least one inch apart.
  13. Bake the cookies for 14 minutes, rotating the pan front to back after seven minutes.
  14. This recipe makes about 2 dozen cookies.

Struffoli Dough Cookies

struffoli

Recipe by Patrick Mooney

Ingredients

  • 1 cup all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • 2 eggs beaten
  • 1 cup honey
  • Multi-colored nonpareils
  • Vegetable oil for frying

Instructions

  1. Sift the flour and salt into a bowl.
  2. Add the eggs and stir with a fork until fully incorporated.
  3. Place the dough onto a lightly floured cutting board.
  4. Knead the dough until it becomes soft and smooth, being careful not to over knead it. Only knead it for about five minutes or so.
  5. Shape the dough into a ball.
  6. Cover the dough lightly with plastic wrap. Don't cover the dough tightly; the plastic is just there to keep it moist.
  7. Let the dough rest for half an hour.
  8. Slice the dough into one inch thick slices.
  9. Roll the slices into half inch strands.
  10. Cut the strands into half inch long bits.
  11. Set up a drying rack by placing a rack in a half sheet tray or on a cookie sheet.
  12. You may want to place parchment paper under the rack to catch the oil.
  13. Using a medium sized pot, pour enough vegetable oil to come up about halfway to the top of the pot.
  14. Heat the oil to 370 degrees. If you don't have a frying thermometer, turn the flame up to a medium and wait a few minutes. The oil is hot enough when a test dough dropped into it turns golden brown in about a minute.
  15. Once the oil is hot enough, place a dozen or so struffoli into the oil.
  16. Fry them until they are golden brown, and then use a slotted spoon to move them to the drying rack.
  17. Continue frying the struffoli until all the dough is fried.
  18. Using a small saucepan, heat the honey until it is just simmering.
  19. Place the struffoli in a large bowl.
  20. Pour the honey over the struffoli and toss them to coat them with honey.
  21. Place the struffoli on a large plate and sprinkle them with the nonpareils.

Great for Gift Giving

Christmas cookies are a hit among people of all ages. Trying out various recipes will ensure that you'll have a treat for everyone to enjoy. Cookies not only are fun to make and serve for dessert, but are great to give as gifts during the holiday season. If giving as a gift, be sure to box them in decorative packaging and add a festive bow and card.

Christmas Cookie Recipes