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Best Christmas Cookie Recipes

1 of 15
Cinnamon Star Christmas Cookies
Cinnamon Star Christmas Cookies
Course:
Dessert
Seasonal Event:
Christmas
Debbie Matenopoulos and Ryan Paevey make quick and easy Christmas cookies.
Ingredients
  • 2 Egg Whites
  • ⅛ tsp Cream of Tartar
  • 120 grams Powdered Sugar (1 cup + 1 tablespoon)
  • ½ teaspoon Vanilla Paste
  • 200 grams Almond Meal, ~2 cups
  • ¼ tsp Almond Extract
  • 2 teaspoons Cinnamon
  • Pinch Salt

Cinnamon Star Christmas Cookies - Home & Family

Directions

1. Heat oven to 300˚ and put oven rack on lowest rung of oven. Prepare two cookie sheets with parchment paper.

2. Beat egg whites until foamy, add cream of tartar and continue beating until stiff peaks form.

3. Sift in powdered sugar while continuing to beat until well combined. Add vanilla paste and beat until distributed. Remove ¼ cup egg white mixture and set aside to be used as glaze later.

4. Add almond meal, almond extract, cinnamon, and salt to mixing bowl, then beat until the dough comes together, it will be sticky. If it’s too sticky, add more nuts and powdered sugar.

5. Sprinkle counter surface with nut meal and roll dough to a thickness of ⅓ inch.

6. Cut out 2-inch stars and transfer to parchment lined cookie sheet. Form scraps of dough into ball, re-roll, and re-cut.

7. Use pastry brush to brush reserved egg white mixture onto cookies in thin layer.

8. Bake for 15-20 minutes, the glaze should be barely browned. Let cookies cool completely.

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2 of 15
Christmas Sugar Cookies
Christmas Sugar Cookies
Course:
Dessert
Seasonal Event:
Christmas
Rachel Boston and David Alpay share their recipes.
Ingredients
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon almond extract
  • 3 cups flour

Directions

1) Lightly grease cookie sheet.

2) Let butter soften and add sugar and mix.

3) Add egg, vanilla, milk.

4) Stir until smooth.

5) Mix baking powder, almond, and add one cup flour.

6) Mix until smooth.

7) Add remaining flour and mix till firm dough.

8) Roll out on floured board into thin sheet. 

9) Cut with large cookie cutter.

10) Place cookie on sheet, sprinkle with sugar and bake for 12-15 minutes till edges Begin to darken. 

1) Let cool!  Decorate with beautiful, fun Christmas decorations

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Check out more delicious recipes at the Home & Family Pinterest Page

3 of 15
Emily Hutchinson Gingerbread Cut-Out Cookies

Gingerbread Cut-Out Cookies
Course:
Dessert
Seasonal Event:
Christmas
“The Hutch Oven” creator Emily Hutchinson is making the world a sweeter place with her Gingerbread Cut-Out Cookies.
INGREDIENTS:
  • 1 cup (227 grams) salted sweet cream butter, softened
  • 3⁄4 cup (165 grams) firmly packed dark brown sugar
  • 1⁄4 cup (50 grams) granulated sugar
  • 1 large egg (50 grams)
  • 11⁄2 teaspoons (6 grams) vanilla extract
  • 1⁄4 cup (85 grams) unsulphured molasses
  • 3 cups (375 grams) all-purpose flour
  • 2 teaspoons (4 grams) ground cinnamon
  • 11⁄2 teaspoons (7.5 grams) baking powder
  • 1 teaspoon (2 grams) ground ginger
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄8 teaspoon ground cloves

AMERICAN CRUSTING BUTTERCREAM

  • 1 cup (227 grams) salted sweet cream butter, softened
  • 1 cup (184 grams) vegetable shortening, softened
  • 2 teaspoons (8 grams) vanilla extract
  • 9 cups (1,080 grams) confectioners’
  • Sugar, sifted
  • 5 to 6 tablespoons (75 to 90 grams)
  • 2% reduced-fat milk or heavy whipping cream

DIRECTIONS:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed for 30 seconds. Add sugars and beat at medium speed for 1 minute. With the mixer on low speed, add egg and vanilla; beat for about 30 seconds. We aren’t whipping the wet mix.
  2. Beat in molasses just until combined.
  3. In a medium bowl, whisk together flour, cinnamon, baking powder, ginger, nutmeg, and cloves. Add flour mixture to butter mixture and beat at low speed until combined. (dough will be slightly sticky.)
  4. Turn out dough onto a sheet of plastic wrap, and shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  5. Preheat the oven to 375°f (190°c). Line baking sheets with parchment paper or use a non-stick cookie sheet.
  6. On a lightly floured surface, roll one-third of dough to 1⁄3- to 1⁄4-inch thickness. (keep remaining dough refrigerated until ready to roll.) Using desired holiday cutters, cut dough, and place 2 inches apart on prepared pans. Reroll and cut scraps as needed, refrigerating dough if it becomes too soft.
  7. Bake until puffed and center is matte,
  8. 6 to 8 minutes. Using a small offset spatula, quickly press edges of cookies back into shape, if necessary. Let cool on pans for 1 minute. Remove from pans and let cool completely on wire racks. Keeping the dough cold will prevent spreading.
  9. Pipe or spread American crusting buttercream onto cooled cookies as desired.

NOTES: To help the flour stick to your work surface, gently press your dough on the clean surface before dusting the surface with flour.

To roll your dough to an even thickness, roll slowly up and down and then to the sides. If you run your hand across the top of your rolled dough, you can feel any bumps or slightly raised areas.

Alternatively, this dough can be rolled out between sheets of parchment paper.

I prefer to freeze the cookies overnight because it gives them added moisture to keep them soft.

For extra spice, add more cloves and nutmeg to the recipe.

AMERICAN CRUSTING BUTTERCREAM DIRECTIONS:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and shortening at medium speed until well combined.
  2. Add vanilla and beat at medium speed for 1 minute. Add confectioners’ sugar and place a kitchen towel over the mixer. (the bowl of the stand mixer will be full.)
  3. Beat at low speed and gradually increase speed to medium speed until thick and combined. (do not overmix.)
  4. Add 5 tablespoons (75 grams) milk or cream, and beat at medium-high speed until smooth, about 1 minute; add up to remaining 1 tablespoon (15 grams) milk or cream, 1 teaspoon (5 grams) at a time, if too thick. (do not overmix.)
  5. Refrigerate in an airtight container for up to 1 week. The buttercream recipe can be cut in half- add 2.5-3 tbsp milk to the halved ingredients.

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4 of 15
Dipped and Glazed Coffee Shortbread Cookies
Dipped and Glazed Coffee Shortbread Cookies
Course:
Dessert
Seasonal Event:
Christmas
Yield:
Makes About 24 cookies
Food and lifestyle expert Brandi Milloy is making delicious cookies to enjoy with a hot beverage.
Ingredients

Ingredients for Cookies

  • 1 cup butter, softened at room temperature
  • 1 cup powdered sugar, sifted
  • 1 egg, room temperature
  • 1/2 teaspoon kosher salt
  • 3 cups all-purpose flour, sifted
  • 1 tablespoon ground Kona Coffee

Ingredients for Toppings

  • 1 cup powdered sugar
  • 1 ½ tablespoons coffee or espresso
  • Optional: 8 oz. chocolate, melted
  • Optional: Sprinkles

Dipped and Glazed Coffee Shortbread Cookies - Home & Family

Directions

1. Into a stand up mixer, cream butter 1-2 minutes until light and fluffy. Add powdered sugar and mix. Add egg and mix to combine. Add salt and flour 1 cup at a time until dough forms. Add ground coffee until mixed in.

2. Place dough in gallon size bag and form into log. Refrigerate at least 3 hours or overnight until firm.

3. Preheat oven to 375F and line two baking sheets with parchment paper. Using a sharp knife, slice dough into 1/2" slices. Place on baking sheet and bake 13 minutes or until edges are slightly golden but cookies are still soft. Allow cookies to cool completely.

4. Into a bowl, mix powdered sugar and coffee until smooth. Dip cookies half way into glaze and place on wire rack to set. Another topping could be to dip the cookies half way into melted dark or milk chocolate. Optional: Add sprinkles.

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5 of 15
Snowball Cookies
Snowball Cookies
Course:
Dessert
Seasonal Event:
Christmas
Yield:
Makes About 32 Cookies
One of Maria Provenzano's favorite recipes for Christmas cookie exchanges.
INGREDIENTS:
  • 1 cup unsalted butter; room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 1/4 cups unbleached all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 raw sunflower seeds; roasted and finely chopped
  • More powdered sugar for rolling; about 1 1/2 cups

SNOWBALL COOKIE DIRECTIONS:

  1. Preheat oven to 350 degrees
  2. Spread the sunflower seeds into a baking sheet lined with parchment paper
  3. Bake until lightly golden and fragrant; about 10 minutes
  4. Let sunflower seeds cool completely then use a knife to finely chop them
  5. If you can't find raw sunflower seeds at the store it's ok to use pre-roasted but make sure they are unsalted
  6. Cream the butter and powdered sugar together in a stand mixer (or use a hand mixer)
  7. Stir in the vanilla
  8. In a bowl stir together the flour, chopped sunflower seeds, and salt
  9. With the mixer on low slowly add the flour mixture to the butter mixture
  10. Stir until just combined
  11. Pour the dough onto a sheet of plastic wrap and use your hands to form a small disk with the dough
  12. Wrap in the plastic and refrigerate for about 30 minutes
  13. Line two baking sheets with parchment paper
  14. Use a small scoop or hands to scoop out enough dough for about a 1-inch ball
  15. Use your hands to roll the dough to form a ball and place on a baking sheet lined with parchment paper
  16. The balls of dough can be placed about 1 1/2 inches apart on the baking sheet
  17. Bake for 8-12 minutes or until slightly golden
  18. Allow to cool enough to where you can handle them
  19. Place about one cup of powdered sugar in a small bowl
  20. Roll the warm cookies into the powdered sugar one at a time to coat with the powdered sugar
  21. This is important to do when they are still warm so that the powder sugar will stick well
  22. Once I am done rolling each cookie I like to roll each one a second time
  23. Store in an airtight container once cooled
  24. Before setting them out for guests or placing in cookie boxes I like to add an extra sprinkle of powdered sugar to make them look really pretty

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6 of 15
Holiday Sugar Cookies
Holiday Sugar Cookies
Course:
Dessert
Seasonal Event:
Christmas
Yield:
Makes About 24 cookies
A recipe from Chef Wolfgang Puck that serves 24 easy holiday sugar cookies.
Ingredients
  • ¼ cup unsalted butter, cut into half inch pieces
  • 1/3 cup sugar
  • 2 tsp. sugar
  • ¼ tsp salt
  • 2/3 tsp. vanilla extract
  • 1 large egg at room temperature
  • 1 cup plus 2 tbsp all purpose flour, sifted
  • Cookie cutter and extra flour as needed

DIRECTIONS:

  1. Using a hand mixer, cream the butter on medium speed until pale yellow, about 2 minutes. Scrape down the sides of the bowl. Add the sugar, salt, and vanilla. Cream on medium speed until smooth, about 1 minute. Stop and scrape down the sides of the bowl.
  2. Add the eggs and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Scrape down the sides of the bowl.
  3. On low speed, add the flour. Beat until all the flour is incorporated. Scrape down, mix for 15 seconds, or until you have an even dough.
  4. Place the dough between two sheets of parchment, roll it out 1/4 inch thick and freeze it at least 1 hour.
  5. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  6. When the dough has chilled, carefully peel off the parchment and place the dough on a work surface dusted lightly with flour. Because it holds its shape in the oven, sugar cookies make a great cookie-cutter cookie. Dip the cookie-cutter in flour as needed. Once on the baking sheet, the cookies can be decorated with colored sugars or candy sprinkles or dusted with granulated sugar.
  7. Set pressure valve to seal and lower sealing lever.
  8. Bake the cookies, one sheet at a time for 7-9 minutes, or until golden brown around the edges. When time is up, carefully turn the pressure valve to vent and wait for steam to escape. Slowly raise the sealing lever and press the door release button.  Remove from the oven and carefully slide the parchment onto a work surface. Wait at least 5 minutes before serving. Cut-out cookies can be iced after baking.
7 of 15
Peppermint Dipped Chocolate Cookies
Peppermint Dipped Chocolate Cookies
Course:
Dessert
Seasonal Event:
Christmas
Yield:
Makes About 36 cookies
Try these delicious sweet Christmas cookies with a hint of mint!
Ingredients
  • 1 (17.5 oz.) package Pillsbury Chocolate Cookie Mix with Crushed Peppermint Candy
  • 1/2 cup butter, softened*
  • 1 large egg
  • (16 oz.) container Pillsbury Peppermint Frosting


Directions:
1.
Heat oven to 375F.

2. Reserve peppermint candy pouch for topping.

3. Combine cookie mix, softened butter and egg in medium bowl. Mix with spoon until soft dough is formed.

4. Drop by rounded teaspoons on cookie sheet 2 inches apart.

5. Bake 8 to 10 minutes or until edges are set.

6. Cool on cookie sheet 2 minutes. Transfer to wire rack. Cool completely.

7. Microwave opened container of frosting on HIGH 20 seconds; stir. Microwave 10 seconds more; stir until smooth.

8. Dip cooled cookies half-way into frosting.

9. Scrape excess from bottom of cookie on edge of container.

10. Place on wire rack. Sprinkle immeditately with reserved peppermint pieces. Allow frosting to set 30 minutes or until hardened.

TIP: To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.

TIP: For easy clean up, place wax paper under wire racks before dipping cookies.

Nutritional Information Per Serving:
Serving Size (1 cookie of 36), Calories 130 (Calories from Fat 50), Total Fat 6g (Saturated Fat 2g, Trans Fat 0.5g), Cholesterol 10mg, Sodium 115mg, Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 15g), Protein 1g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.

8 of 15
Christmas Monster Cookies
Christmas Monster Cookies
Course:
Dessert
Seasonal Event:
Christmas
Elizabeth Chambers Hammer of "BIRD" Bakery is making delicious cookies with peanut butter, rolled oats and M&Ms.
Ingredients
  • 1 cup butter, softened 
  • 1 cup dark brown sugar
  • 1 cup light brown sugar
  • 2 cups fine sugar
  • 6 eggs
  • ​½ tablespoon very high quality vanilla extract
  • ½ tablespoon light Karo syrup
  • 2 ½ cups of high quality chunky peanut butter
  • 4 teaspoons baking soda
  • 4 ½ cups of quick-cooking rolled oats
  • 4 ½ cups of old-fashioned oats
  • 1 ½ cups semisweet chocolate chips
  • ​1½ cups regular M&Ms –holiday
  • 1½ cups peanut M&Ms - holiday

Directions

1. Cream together butter and sugars until blended. Add eggs one at a time. Mix on medium speed until pale and fluffy, about 5 minutes.
Add vanilla, baking soda and syrup. Add peanut butter and mix until smooth.
Carefully add oats one cup at a time, mixing well. Stir in the chocolate chip and m&ms, mixing until completely incorporated.

2. Scoop onto baking sheet using a serving spoon or small ice cream scoop. Bake at 350 degrees for 15 minutes. Enjoy!

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Candy Cane Cookies
Candy Cane Cookies
Course:
Dessert
Seasonal Event:
Christmas
Yield:
Makes About 60 cookies
Author, Marjorie Johnson shows you how to make these decorative candy cane cookies.
Ingredients
  • 1 ½ cups butter
  • 1 cup sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 egg
  • 3 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp red food coloring
  • ½ cup crushed peppermint candy
  • ½ cup sugar

Directions

1. In a large electric mixer bowl, place butter, sugar, and extracts. Cream together thoroughly. Beat in egg. Sift flour with baking powder and salt. Stir into butter mixture and combine well.

2. Divide dough into two equal portions. Blend in red food coloring in one part.

3. Using 1 teaspoon of dough, roll out to a pencil-thin strip about 4-5 inches long. Rolling the strips on a pastry cloth with your hands makes a smooth strip.

4. Place a white strip and a red strip side by side and twist them together. Place on ungreased cookie sheet. Turn one end to form a handle for the cane. Roll the strips one at a time, as rolling them all at one time could make the dough dry before you twist each one.

5. Bake for 8 to 10 minutes in a preheated 375 degree oven. Place cookies on a cooling rack. Combine crushed peppermint stick candy and sugar. Sprinkle mixture over warm cookies.

Get more information about this episode>>

Check out more delicious recipes at the Home & Family Pinterest Page

For more on Marjorie Johnson, check out BlueRibbonBaking.com

10 of 15
Chocolate Crinkle Cookies
Chocolate Crinkle Cookies
Course:
Dessert
Seasonal Event:
Christmas
Author of "The Cookie Book," Rebecca Firth is making a batch of delicious cookies with dark chocolate.
Ingredients

Ingredients for Cookies

  • 1¾ cups (210 g) dark chocolate, finely chopped
  • 8 tablespoons (115 g) unsalted butter, room temperature
  • 1 tablespoon (15 ml) freshly brewed espresso or strong coffee
  • ¾ cup (144 g) granulated sugar
  • ¼ cup (55 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 3 teaspoons (15 ml) real vanilla extract
  • 1½ cups (204 g) bread flour
  • ½ cup (43 g) unsweetened dark (Dutch process) cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1½ teaspoons (7 g) sea salt

Ingredients for Cookie Coating

  • ¾ cup (144 g) granulated sugar
  • ¾ cup (98 g) powdered sugar

Chocolate Crinkle Cookies - Home & Family

Directions

1. In a medium, heat-safe bowl, add the chocolate, butter and espresso and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let
2. the water come to a boil. Stir frequently until melted and smooth. Take off of the heat, add the granulated sugar and brown sugar and mix until smooth. Whisk in the eggs and vanilla.
3. Set aside.
4. In a medium bowl, whisk together the bread flour, cocoa powder, baking powder, baking soda and sea salt. Add this to the chocolate mixture and blend in as few strokes as possible. 5. Wrap tightly and refrigerate for 1 to 2 hours, or until the dough has firmed up.
6. Preheat your oven to 350°F (177°C) and cover several baking sheets with parchment paper.
7. To make the cookie coating, put the granulated sugar and powdered sugar in separate, shallow bowls to roll the cookie dough in. Roll 1½ tablespoons (21 g) of dough into a ball, plop it into the granulated sugar and cover completely. Don’t shake any off as you want it well coated. Then roll the balls in the powdered sugar.
8. Again, don’t shake off the excess.
9. Place the covered dough balls on the baking sheet, about 2 inches (5 cm) apart from each other. Bake one sheet at a time in the center of the oven for 11 minutes.
10. Don’t overbake...they will be soft and appear underdone when you pull them out of the oven.
11. Let the cookies cool on the sheet for 15 minutes. Then remove the cookies and place on a cooling rack.

Get more information about this episode >>

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Holiday Dome Cookies
Holiday Dome Cookies
Course:
Dessert
Seasonal Event:
Christmas
Owner of Studmuffin Desserts, Seth Raphaeli is making some delicious cookies with dried apricots and pumpkin.
Ingredients

Ingredients for the Filling

  • ½ pound dried apricots
  • 3/4 cup canned pumpkin
  • 1 tbs. butter at room temperature
  • 1/3 cup light brown sugar
  • 1 large egg
  • 1 1/2 tsps pumpkin pie spice
  • 1 tsp. vanilla extract

Ingredients for the Dough

  • 1 cup unsalted butter at room temperature
  • 1 ½ cups granulated sugar
  • 2 tsps. brandy (preferably Courvoisier)
  • 1 ½ tsp. vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 egg
  • ½ tsp ground cloves
  • 3 cups all-purpose flour
  • 1 cup fine-grade semolina
  • Dash of salt
  • Cinnamon Powdered sugar for sprinkling

Ingredients for Caramel Sauce

  • 1/2 cup packed brown sugar
  • 6 tbsp heavy whipping cream
  • 1/4 cup butter
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Directions for Filling

1. Cut up dried apricots. Place in food processor and process to a paste.
2. Add butter, canned pumpkin, light brown sugar, egg, vanilla extract, and pumpkin pie spice.
3. Process until blended. Place filling in a large bowl and set aside.

Directions for Dough

1. Preheat oven to 350 F (175C). Grease two cookie baking trays and set aside.
2. Place dry ingredients (flour, semolina, salt) in a bowl and whisk together. Set aside.
3. Prepare dough in Kitchen-Aid mixer; does not work in Cuisinart Food Processor.
4. Combine butter and granulated sugar in a large mixing bowl. Cream until light and fluffy.
5. Beat in egg. Add brandy and vanilla extract and mix until fully incorporated.
6. Gradually add dry ingredients until dough pulls away from side of bowl.
7. Pour dough out onto floured board and knead until smooth, about 5 minutes.
8. Pinch off pieces of dough 1 ½ inches in diameter.
9. Shape into balls. Pat into 3-inch circles.
10. Place 1 tbs. filling in center of each circle.
11. Pull edges of circle over filling and pinch together to enclose filling.
12. Place cookie in a decorative mold or tabi.
13. Pat down gently in mold.
14. Knock molded cookie out of mold dome-side up onto greased baking sheet.
15. Repeat with remaining dough circles and filling.
16. Bake 20-25 minutes or until bottom of cookies are pale golden.
DO NOT LET TOPS OF COOKIES BROWN.
17. Cool on a rack. Sprinkle generously with cinnamon powdered sugar while still warm.

Directions for Caramel Sauce

1. For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature. Place a generous helping of caramel sauce on place and center dome. Enjoy!

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12 of 15
Jingle Bell Fruitcake Cookies
Jingle Bell Fruitcake Cookies
Course:
Dessert
Seasonal Event:
Christmas
Yield:
Makes About 36 cookies
Time:
25 minutes
Check out this sweet recipe from the Hallmark Publishing original book, “A Down Home Christmas.”
Ingredients
  • ½ cup unsalted butter, at room temperature
  • 1¼ cups brown sugar, packed
  • 1 extra-large egg
  • 1 tablespoon dark rum (or brandy, bourbon or apple cider)
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup buttermilk
  • ½ cup chopped pecans (or walnuts)
  • ¼ cup chopped pistachios
  • 1 cup Medjool dates, pitted, chopped (or chopped figs)
  • ¾ cup glacé-candied red cherries, halved
  • ½ cup dried apricots, coarsely chopped
  • ¼ cup glacé-candied fruit mix (such as candied pineapple, citron, orange peel, red cherries)

Jingle Bell Fruitcake Cookies - Home & Family

Directions:

1. Preheat oven to 400 degrees F.


2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy. Beat in egg; add rum and vanilla extract and mix until fully blended.


3. In another bowl, combine flour, baking soda, salt, cinnamon and nutmeg; whisk to blend.


4. Alternately, add dry ingredients and buttermilk to batter and mix until blended.


5. Fold the chopped nuts and fruit into batter by hand. Chill dough 10 minutes.


6. Drop dough by rounded tablespoons or with a small ice cream scoop, about 2 inches apart, onto cookie sheets lined with baking paper.


7. Bake each cookie sheet for 8 to 9 minutes, until lightly golden.

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Cookie Christmas Trees
Cookie Christmas Trees
Course:
Dessert
Seasonal Event:
Christmas
Founder of “The Hutch Oven” Emily Hutchinson makes beautiful and delicious sugar cookie Christmas trees.
Ingredients

Supplies

  • Tip 21
  • Multiple star shaped cookies
  • Green food coloring
  • Sugar crystals
  • Christmas candy

Ingredients for the Buttercream

  • 1 cup salted sweet cream butter, room temperature
  • 1 cup Crisco shortening, room temperature
  • 2 teaspoons vanilla extract
  • 9 cups confectioners’ sugar
  • 3 tablespoons heavy cream or milk (plus more if too stiff)

Cookie Christmas Trees - Home & Family

Directions:
1. Use tip 21 and attach it to your coupler on a bag of green buttercream (recipe follows).

2. On the largest star, pipe a rosette and 6 to 8 stars to fill up each point. Continue on each point until the 5 points on the star are piped.

3. Repeat step 2 on the second to largest star and stack onto the large star. You will want to offset each star you place so it begins to look like a tree.

4. Continue until you get all the stars frosted. Top will a small cookie angel or star. Place a tooth pick behind the angel to keep it from falling over.

5. Sprinkle with clear sugar crystals and embellish with Christmas candy for an over the top, beautiful cookie centerpiece.

FOR THE MARBLED SUGAR COOKIES:
1. Put on plastic gloves, flatten cookie dough, and add a couple drops of green food coloring.

2. Mix with hands and gently knead a couple times to mix color.

3. Roll out dough to at least 1/4-inch thickness.

4. Cut out cookies into 6 to 8 different sized stars and bake.

FOR THE BUTTERCREAM:
1. Cream your butter and shortening until well incorporated. Both must be at room temperature to prevent clumping.

2. Once creamed, add your vanilla. Mix again for 1 minute.

3. Sift your powdered sugar to make sure there are no clumps and add it in. Place a towel over your mixer to prevent a powdered sugar storm.

4. Once mixed, slowly add in your heavy cream or milk, 1 tablespoon at a time (you can always add more but you can’t take it out). Continue to add more than the recipe states if it’s too thick. Your climate and humidity will play a factor in how much cream you will need.

5. Mix until smooth, about 1 minute on medium to high speed. Be sure not to overwhip your buttercream. You want it nice and smooth.

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Santa's Whiskers Cookies
Santa's Whiskers Cookies
Course:
Dessert
Seasonal Event:
Christmas
Danielle Kartes of "Rustic Joyful Food," is making a fun and festive sweet treat for Christmas.
Ingredients
  • 1 cup soft butter
  • 1 1/2 cups powdered sugar
  • 1 12 oz. jar maraschino cherries, stained, stemmed, and pitted
  • 1/2 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1/2 tsp. kosher salt
  • 1 3/4 cup flour
  • 2 cups shredded sweetened coconut

Santa's Whiskers Cookies - Home & Family

Directions

1. In the bowl of your stand mixer, or by hand, cream butter and sugar until light and fluffy.
2. Add whole cherries, almond extract, vanilla extract, and salt.
3. Mix thoroughly.
4. Fold in flour and mix until it forms a crumbly but moist dough.
5. Lay a 16-inch sheet of parchment paper onto the counter.
6. Sprinkle 1 cup coconut on the center in a loose rectangle shape, making sure it does not reach the edge of the parchment.
7. Place cookie dough on top, flattening a bit with fingers, and sprinkle remaining coconut over the top of the dough.
8. Form the dough into a 12-14 inch log, about 3 inches thick.
9. Evenly press the coconut around the log and roll to make the log an even cylinder.
10. Roll the parchment up with the dough inside and twist
11. Unroll and slice the cookies ½ an inch think with sharp or aerated knife to cut through the cherry bits.
12. Place on a lined cookie sheet and bake 12-15 minutes at 350 degrees

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Santa's Favorite Mint Cookies
Santa's Favorite Mint Cookies
Course:
Dessert
Seasonal Event:
Christmas
Alison Sweeney shares a holiday recipe that is a hit with Santa!
Ingredients
  • 1 cup all-purpose flour, plus more for surface
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 5 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon pure peppermint extract
  • 8 large candy canes (or you can use peppermint candies) crushed
  • 1 lb white chocolate, coarsely chopped

DIRECTIONS:

1. Preheat oven to 325 degrees. Sift flour, cocoa powder together with baking soda, baking powder, & salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in vanilla & peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

2. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined or silicone baking mats on baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.

3. Bake until cookies are dry to the touch, about 12 minutes. Transfer cookies to wire racks, and let cool.

4. Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chopped chocolate in a microwave proof bowl, in one minute increments, stirring in-between so as not to burn chocolate. Remove from heat. Spoon the melted white chocolate onto each cooled cookie, using the back of the spoon to smooth the chocolate to the edges. Sprinkle 1/4 teaspoon of either candy pieces (big & small) on top. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.

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