Five of My Favorite Christmas Cookie Recipes



Baking is a big part of the holiday’s for me.  We bake a somewhat obscene number of cookies during the holiday season.  Once I get started I can’t stop!  There are always new ones to try and old ones that must be made because they are someone’s personal favorites.  I don’t want to disappoint so baking happens almost nightly.  Today I’m gifting you with five of my all time favorite Christmas Cookie recipes.  I hope you and your family enjoy them as much as mine.  Merry Everything.  Xoxo


Red and Green Cookies

These little cookies were my momma’s favorites, they age well, like her.


½ cup shortening (butter)

1 3 ounce package cream cheese

1/3 cup sugar

1 egg yolk

1 ½ teaspoon orange extract

1 ½ cup flour

½ teaspoon salt

Red and green food coloring

Cream butter and cream cheese until soft. Add sugar gradually continuing to cream until lite and fluffy. Add the yolk and orange extract, beat well. Sift flour and salt together add in three additions, beat well. Divide dough, color half with red food coloring, half with green food coloring. Chill dough 10 minutes. Fill cookie press, press cookies on ungreased cookie sheet. Bake 10 to 12 minutes at 400 degrees


Glittering Lemon Sandwich Cookies

These little gems will add a touch of whimsy to any cookie tin!   Rolled in brightly colored sanding sugar makes them sparkle like vintage Christmas ornaments.

Ingredients For cookies:

1 1/3 cups all purpose flour

2/3 cup cornstarch

¼ teaspoon salt

2 sticks unsalted butter, softened

½ cup confectioners sugar

1 Tablespoon grated lemon zest

1 teaspoon vanilla

white or colored sanding sugars

For filling

1 cup confectioners sugar

1 tablespoon grated lemon zest

1 tablespoon fresh lemon juice

2 tablespoons light corn syrup

½ stick unsalted butter, softened

Make cookies: Preheat oven to 350 degrees with rack in middle. Line 2 large baking sheets with parchment paper.

Whisk together flour, cornstarch, and salt.

Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.

Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls ¾ inch apart, until baking sheet is filled.

Bake until tops are slightly cracked but still pale (bottoms will be pale golden) 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.

Form and bake more cookies on second baking sheet.

Make filling and sandwich cookies. Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Take a cookie place a teaspoon of icing on the flat side and create a sandwich with another cookie half.


Candy Cane Thumbprints

If Santa had a flavor it would be this cookie.


2/3 cup butter, softened

½ cup sugar

¼ teaspoon salt

1 egg

1 teaspoon vanilla

1 ½ cups all purpose flour

Peppermint Filling (recipe follows)

Peppermint candy canes, finely crushed


Beat butter for 30 seconds. Beat in sugar and salt until combined; scrape bowl. Beat in egg and vanilla. Beat in as much flour as you can; stir in remaining flour. Cover; chill 1 hour or until dough is firm enough to handle.

Preheat oven to 375 degrees. Shape dough into 1 inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until cookies are lightly browned around the edges. Remove from oven and make a small indentation in the center of each cookie using the bowl of a small measuring spoon or melon baller. Transfer cookies to a wire rack and let cool.

Just before serving, fit a decorating bag with a star or round tip; pipe Peppermint Filling into the center of each cookie. Sprinkle with crushed candy canes. Makes about 3 dozen.

Peppermint Filling: Beat ¼ cup softened butter for 30 seconds. Beat in ¼ teaspoon peppermint extract. Gradually beat in 1 ½ cups powered sugar. Beat in enough milk (2 to 3 teaspoons) to create piping consistency.


Peanut Butter Pinwheels

If I  could only bake one cookie for the holiday’s it would be these.  Everyone loves these.  It’s not uncommon for me to make two batches at Christmas.


2 cups sifted all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup soft butter

1 cup light-brown sugar firmly packed

1 cup regular or chunky style peanut butter

1 egg

1 teaspoon vanilla extract


1 pkg (6 oz) semisweet- chocolate pieces

1 teaspoon butter

Sift Flour with soda and salt; set aside.

In a large bowl, beat butter until light. Gradually beat in sugar, beating until light and fluffy.

Beat in peanut butter, egg, and vanilla.

At low speed, gradually add half of flour mixture. Mix in rest, with hands, to form a stiff dough. Refrigerate 30 minutes.

Meanwhile, make filling; Melt chocolate over hot not boiling water. Add butter; let cool a few minutes.

Divide dough in half, on lightly floured surface, roll each half into an 8 by 10 inch rectangle. Spread each with half the filling.

From long side, roll each tightly, jelly roll fashion. Gently press edge to seal.

Wrap separately, seam side down, in saran or foil. Refrigerate until firm about 8 hours or overnight before slicing and baking. Rolls may be stored in refrigerator a week or 10 days. Bake fresh as needed.

Preheat oven to 375 degrees . Line cookie sheets with parchment paper.

With a sharp knife, cut as many 1/8 inch slices as desired.   Rewrap and refrigerate the dough you don’t use.

Place slices, 1 ½ inches apart, on cookie sheets, Bake 6 to 8 minutes, or until lightly browned. Remove to wire rack; cool.


Old Fashioned Sugar Cookies

I bake these as fillers for cookie boxes.  They are delicious and you get a lot of cookies per batch!


1 cup butter softened

1 cup confectioners sugar

1 cup granulated sugar

2 eggs

1 cup salad oil

2 teaspoons vanilla extract

1 teaspoon grated lemon peel

4 ¼ cups unsifted all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

red and green colored sugar (for decorating)

In a large mixing bowl cream butter and sugars together. Beat in eggs, one at a time until light and fluffy. Add oil, vanilla extract and lemon peel. Beat until well mixed. In a large bowl combine flour, baking soda, cream of tartar and salt. Gradually add dry ingredients to creamed mixture and beat until well blended. Wrap and chill dough for several hours.

Preheat oven to 325 degrees , line cookie sheets with parchment paper. Divide dough into thirds; form heaping teaspoons of dough into balls and place on cookie sheets. Flatten dough to a 2 inch diameter with bottom of a glass dipped in colored sugar. Bake 8 to 10 minutes or until just set. Let stand on baking sheet for 2 to 3 minutes before removing. Makes about 7 dozen cookies.





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