Easy Christmas Cookie Recipes

Posted: Tue-Dec-2018

Let’s set aside pancake, omelette and pastry recipes for cookie recipes, shall we? We dug deep into our recipe archives for recipes that guests love best. The greatest part of this is that they’re easy! Delicious results ahead.

We all have our favorite Christmas cookie recipes, the ones that the kids and relatives insist you make every year. Add to that collection with these favorites. P.S. While Santa will surely love these as a late night snack, we do give you permission to eat these at breakfast too. After, all, we are the bed and breakfast association!

 

Extra Special Gingersnap Cookies

soft-gingersnap-cookies

Makes 4 Dozen

¾ cup butter or margarine
1 cup sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Preheat oven to 375 degrees. In a medium bowl, cream together the butter and sugar. Add the egg and molasses and beat well. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, cloves, and ginger. Gradually add the dry mixture to the creamed mixture; mix well. Chill the dough and then roll into 1 ¼ inch balls. Dip in additional sugar and place 2 inches apart on ungreased cookie sheets. Bake 10 minutes, or until set and surface cracks. Cook on wire racks.

 

Santa’s Melt In Your Mouth Sugar Cookies

vanilla-sugar-cookies

Makes Approximately 4 Dozen

2 ¼ cups flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup butter (no substitutions), softened
½ cup powdered sugar
½ cup granulated sugar
1 egg
½ cup vegetable oil
1 teaspoon vanilla
Additional sugar to roll the cookies

Preheat oven to 350 degrees. Combine flour, baking soda, cream of tartar, and salt. In large bowl, beat butter, powdered sugar, and granulated sugar on medium speed about 2 minutes or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping the bowl. Place some additional sugar in small bowl or saucer. Shape dough into ¾ inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip a glass with a cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatten each ball into a 1 ½ inch ball. Bake 10-11 minutes until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container. Please note: Frosting and sprinkles are always a good idea too!

 

Peanut Butter Cup Lovers Cookies
271187
Makes 40 Cookies

1 ¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups

Preheat oven to 375 degrees. Sift together the flour, salt, and baking soda; set aside. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

 

Chocolate Chip Bacon SurpriseP1240785x

¾ cup unsalted butter, melted
1 cup granulated sugar
¾ cup light brown sugar
2 teaspoons vanilla extract
3 cups flour
2 eggs
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons cornstarch
½ cup milk chocolate chips
½ semi-sweet chocolate chips
½ cup chopped bacon

Preheat oven to 350 degrees.Melt butter in microwave in 10-second increments until fully dissolved. Combine all dry ingredients in medium mixing bowl and whisk to combine, set aside. Cream butter and sugars 2 minutes until fully incorporated. Add eggs one at a time and mix until just combined. Add 2 teaspoons of vanilla. Gradually fold in flour roughly one cup at a time until dough is slightly tacky. Add chips and bacon and mix with wooden spoon until combined. Wrap dough in plastic wrap and refrigerate for at least 2 hours. Bake cookies on lined baking sheet for 8-9 minutes, or until barely golden brown. Let cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely.

 

Better Than Cereal Cookies
Chocolate-Peanut-Butter-Banana-Breakfast-Cookies-IG

Makes Approximately 1 Dozen

½ cup rolled oats
½ cup applesauce or mashed banana
½ teaspoon pure vanilla extract
¼ cup almond or cashew butter
1/16 teaspoon salt
2-3 tablespoons mini chocolate chips
2 ½ tablespoons freeze-dried raspberries
Optional 2 tablespoons sugar

Preheat oven to 350 degrees. Mash the applesauce or banana with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet. Please note: These cookies really are a wonderful breakfast cookie!

 

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