Christmas Cookie Recipes

Submitted Cookie Recipes  - 2008

Add your favorite cookie recipe!

Christmas Casserole Cookies

Beat two eggs well, add 1 C sugar gradually, beating until fluffy. Stir in:
1 C chopped nuts
1 C snipped dates
1 C shredded coconut
1 t vanilla
1/4 t almond extract

Turn into an ungreased 2 qt casserole dish. Bake at 350 for 45 minutes. Will be crusty on top. While still hot, stir with a wooden spoon. If it still appears soupy, return to oven for a few more minutes. Cool until you can form into 1/2-3/4" balls, and roll in granulated sugar. Batter will be somewhat sticky, but rolling them in the sugar will take care of that.

Very tasty, improves with time. Keeps well.

Roberta Jordan <>
Minneapolis, MN USA - Friday, December 19, 2008 at 19:38:07 (EST)

Spumoni Slices - Italian Christmas Cookies

1/2 C. shortening
1/2 C. butter
3 C. all purpose flour
1 C. sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1/2 tsp. baking soda
1 square (1 ounce) semi-sweet chocolate, melted and cooled
4 tsp. milk
1/3 C. chopped candied red Cherries
1/2 C. chopped pistachio nuts
1/4 tsp. rum flavoring
Few drops green food coloring
Powdered sugar icing or Melted chocolate (optional)

Beat shortening and margarine or butter about 30 seconds or till softened. Add half the flour, the sugar, egg, 2 Tbsp. milk, vanilla, baking soda, and 1/4 t. salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Stir in remaining flour.

Divide dough into thirds. Into one portion, mix chocolate and 2 t. of the milk. Into second portion, mix cherries. Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough.

To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap. Press pink dough evenly in pan. Top with chocolate dough. Top with green dough. Cover and chill for 4 to 24 hours.

Invert pan; remove dough. Remove plastic wrap. Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces. Place 2 inches apart on ungreased cookie sheet. Bake in 375° F. oven 8 to 10 minutes or till edges are lightly browned. Remove and cool on rack. Drizzle with powdered sugar icing tinted green or with melted chocolate.
Makes about 84 cookies

Lisa Molampy
KY USA - Wednesday, December 03, 2008 at 12:15:33 (EST)

Coconut Joys

1/2 C butter.... partially melted
2 C powdered sugar
3 C coconut
2 oz melted chocolate..your choice

Mix the butter..(should be very soft, even partially soupy, but not completely or they will be too greasy).... with the powdered sugar and then add the coconut. Roll into 1" balls. Place closely together on cookie sheet. Indent the tops with your finger and add approx 1 t melted chocolate. Chill to firm up.
Kathy <>
Bourbonnais, IL USA - Wednesday, December 03, 2008 at 09:08:57 (EST)

Chocolate Comfort Cookies

1 cup chopped hazelnuts or pecans
2 cups semisweet chocolate morsels
½ cup sun-dried cranberries
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 (3-oz.) package cream cheese, softened
1 egg
1½ teaspoon vanilla
2 tablespoons milk
2 oz. unsweetened chocolate, melted
2 cups + 2 tablespoons all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ cup cocoa
1 cup marshmallow cream

Preheat oven to 325°

Spread nuts on ungreased cookie sheet and roast for 7-10 minutes or until lightly browned. Set aside to cool.

Lightly grease 2 cookie sheets. In a large bowl combine chocolate morsels, cranberries and cooled nuts, set aside. In another large bowl beat together butter, sugar, cream cheese and egg until very creamy and smooth. Beat in vanilla, milk and melted chocolate. Sift together flour, baking powder, salt and cocoa; add to butter mixture. Blend in marshmallow cream, stirring until thoroughly combined. Add chocolate morsels, cranberries and nuts. Stir until well mixed. Batter will be very thick. Use a large tablespoon or a little less than ¼ cup to measure out the batter, place 2-inchs apart on cookie sheet, depending on size no more than 8 cookies per sheet. Bake 13-17 minutes until puffed and cooked through. Cool on sheet 1 minute, transfer to wire rack and cool completely.

Makes 2-3 dozen cookies depending on size. These get better the longer they stay around, provided they make it past the first day!

Helen Sturgeon <>
Brasstown, NC USA - Wednesday, November 19, 2008 at 15:57:27 (EST)

Cinnamon Sugar Cookies
I found this recipe in a Taste of Home magazine and the amount of cookies it makes in one batch is perfect for a cookie exchange

TIME: Prep: 25 min. Bake: 10 min.

1 cup butter, softened
1 cup sugar
1 cup confectioners' sugar
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
4-1/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
1 cup finely chopped pecans, optional
Colored sugar, optional
In a large mixing bowl, cream the butter, sugars and oil. Add eggs and vanilla; mix well. Add flour, salt, baking soda, cream of tartar and cinnamon. Stir in the pecans if desired. Cover and refrigerated for 3 hours or until easy to handle.
Roll into 1-in. balls. Place on greased baking sheets; flatten with the bottom of a glass dipped in sugar. Sprinkle with colored sugar if desired.
Bake at 375° for 10-12 minutes or until set. Yield: about 8 dozen

Alison Tait <>
Calgary, Alberta Canada - Wednesday, November 19, 2008 at 10:29:38 (EST)

Dah's Cream Cheese Sugar cookies

Yields 3 1/2 doz

1 cup butter softened
1 1/2 cups sugar
3 large eggs
1, 8 oz. cream cheese ,softened
2 teaspoonfuls vanilla
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda

Cream butter and cream cheese together, add sugar, continue beating for 3-5 mins., add eggs & vanilla.

Sift dry ingredients, add slowly to make a dough. Cover and chill 2 hours or over night.

Roll on a floured board to 1/4 inch; cut with a desired cutter.

Bake at 350 degrees for 8-10 minutes till lightly browned, do not over bake, ice as you wish.

Steve H.
NY USA - Tuesday, November 18, 2008 at 17:39:20 (EST)

Spicy Ginger Cookies

1/2 cup butter/margarine
1/4 tsp. ground ginger
3/4 cup white sugar
3/4 tsp. ground cloves
1/4 cup fancy molasses
3/4 tsp. ground cinnamon
1 large egg
1/8 tsp. salt
2 cups flour
white sugar for rolling
1 tsp. baking soda

Preheat oven to 350'F. Cream butter and sugar. Beat in molasses and egg. Mix in the rest of the ingredients until just combined. Roll into 1/2" balls and roll in sugar. Put on cookie sheet 2" apart and press lightly. Bake for 12-14 minutes or until lightly golden-brown. DO NOT OVERBAKE. Makes about 3 dozen cookies.

USA - Tuesday, November 18, 2008 at 17:38:10 (EST)

Best Ever Oatmeal Chocolate Chip Cookies

1 cup butter/margarine
1 tsp. baking powder
1 cup brown sugar
1 tsp. baking soda
1 cup white sugar
2 cups flour
2 eggs
2½ cups rolled oats (quick cook)
1 tsp. vanilla
2 ½ cups chocolate chips

Preheat oven to 350'F. Cream butter, sugars, eggs and vanilla. Gradually combine remaining ingredients. Mix well. Make golf-ball sized balls. Place about 2" apart. Bake for about 6-10 minutes or until lightly golden brown. Makes about 5 dozen cookies. ***This one originally came as a much larger recipe and I cut everything in half. I also use a small ice cream scoop as my cookie scoop - a trick I learned while working in a bakery!

USA - Tuesday, November 18, 2008 at 17:37:34 (EST)

Peanut Butter & Jelly Cookies

1/2 cup shortening (can be part butter)
1/2 cup peanut butter,smooth or crunchy
1 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon baking powder
1-3/4 cups all-purpose flour
1/2 cup jam, your favorite flavor

Cream shortening, peanut butter, and sugar together. Add egg, milk, and vanilla and blend well. Set aside. Sift baking powder and flour together, add to first mixture, and mix well. Chill in a bowl (for easier handling) for about 15 minutes.

Roll dough into 1-inch balls. Place on an ungreased cookie sheet about 2 inches apart. With your finger, press an indentation in the center of each cookie, and place a small dab of jam in the dent. Do not overfill, or the jam will run out and burn on the cookie sheet. Bake at 375° for 12 - 15 minutes, until golden brown. Remove and cool cookies on a rack.
Tuksa, OK USA - Saturday, November 15, 2008 at 00:09:24 (CST)

Ultimate Ghirardelli Double Chocolate Cookies

Yield: 24 cookies

11 1/2 ounces(s) Ghirardelli 60% Cacao Bittersweet
Chocolate Chips
12 ounce(s) Ghirardelli Semi-Sweet Chocolate Chips
6 tablespoon(s) unsalted butter
3 eggs
1 cup(s) sugar
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts

In double boiler over hot water, melt bittersweet chocolate chips and butter.

In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture.

In small bowl, stir together flour and baking powder; stir into chocolate mixture.

Gently mix in semi-sweet chocolate chips and walnuts.

Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrape to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.)

Heat oven to 375°F.

Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.

Cool on baking sheet; store in airtight tin up to 1 week.

Susan <>
Elk Grove, CA USA - Sunday, November 09, 2008 at 10:17:24 (EST)

Whoopie Pie Recipe

1/2 cup solid vegetable shortening
1 cup firmly packed brown sugar
1 egg
1/4 cup cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
Whoopie Pie Filling (see recipe below)

Preheat oven to 350 degrees F. Lightly grease baking sheets.

In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.

In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.

Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).

To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.

Makes 9 large whoopie pies.

Whoopie Pie Filling:
1 cup solid vegetable shortening*
1 1/2 cups powdered sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons vanilla extract

* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only

** Marshmallow Creme may be substituted.

In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.
Maria T.
South Bend, IN USA - Monday, October 13, 2008 at 02:07:08 (EDT)

Doughnut Cookies

2 tablespoons canola or vegetable oil
3 tablespoons unsalted butter, melted
2 large eggs, room temperature
2 teaspoon pure vanilla extract
3/4 teaspoon salt
2 teaspoon baking powder
1 cup powdered (confectioners) sugar
2 1/ 2 cups all-purpose flour
Icing (see recipe below)

In a large bowl, beat oil, butter, eggs, vanilla extract, salt, baking powder, and powdered sugar until smooth. Add flour, beating until smooth. Cover bowl with plastic wrap and place in the refrigerator to chill for at least one hour.

Preheat oven to 350. Line two baking sheets with parchment paper.

Scoop the dough into 2 teaspoon sized balls. Roll the balls into ropes about 4 inches long and about 1/2 in diameter. Coil the ropes into round doughnut shapes, leaving a small hole in the middle.

Place the cookies on the prepared baking sheets about 1 inch apart. Place in the oven and bake for about 18 minutes. They will have just a slight golden color on top, but will not be brown. Remove from the oven and transfer to a rack and cool completely before icing.

When cookies are cooled, dip the top of each cookie in one of the icings and place back on rack to let the frosting harden completely.

Makes approximately 42 cookies.

2 cup powdered (confectioners) sugar, divided
4 teaspoons milk, divided
4 teaspoons light corn syrup, divided
Your choice of food coloring

Place 1/4 cup powdered sugar into 4 tiny bowls. Add 1 teaspoon milk and 1 teaspoon corn syrup to each bowl. Stir together until you have made a spreadable icing. Add additional milk, drop by drop, until you reach the desired consistency. Tint the icing in each bowl a different color.

Maria T.
South Bend, IN USA - Monday, October 13, 2008 at 01:58:57 (EDT)

Swedish Oatmeal Cookies

1/3 cup sugar
1/4 cup butter
1 tablespoon light corn syrup
1/2 cup chopped blanched almonds
1/8 teaspoon almond extract
1/2 cup shortening
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups quick-cooking oats, uncooked

Combine 1/3 cup sugar, butter, and corn syrup in a small saucepan; bring to a boil. Remove from heat; stir in almonds and almond extract. Set mixture aside.

Cream shortening; gradually add 1/2 cup sugar and brown sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine flour, soda, and salt; add to creamed mixture, beating well. Stir in oats.

Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 deg. for 8 minutes. Remove from oven; place 1/2 teaspoon almond mixture in center of each cookie. Return to oven, and bake an additional 6 to 8 minutes or until browned. Cool slightly on cookie sheets; remove cookies to wire racks to cool completely. Makes about 4 dozen cookies.

Rita Prichard <>
Cincinnati, OH USA - Tuesday, April 22, 2008 at 21:50:16 (EDT)

Add your favorite cookie recipe!