Here are some of our favorite Christmas cookies that will blow your friends and families away!
- 12 oz peanut butter, (we like to use natural to keep the sweetness level down.)
- 1 stick butter
- 1 teaspoon vanilla
- 1 pound powdered sugar
- 16 ounces semisweet chocolate
- In the bowl of a mixer, beat peanut butter and butter. Stir in vanilla. Add powdered sugar and beat on low speed until smooth.
- Roll into 1 inch balls and place in the freezer for at least 1 hour.
- Place the chocolate in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted.
- Dip the chilled peanut butter balls three-fourths of the way into the melted chocolate and place on wax paper to set.
- 1 Box Vanilla Cake Mix
- 1 Stick Unsalted Butter, softened
- 1 Tablespoon Canola Oil
- 2 Eggs, Room Temperature
- 1 Cup Powdered Sugar
- 1 Cup Corn Starch
- Green Gel Food Coloring
- Parchment Paper
Royal Icing Ingredients:
- 2 Egg Whites
- 1 Cup Powdered Sugar
- 1/2 Teaspoon Cream of Tartar
- Red Gel Food Coloring
- #2 Tip
- Pastry Bag
- Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.
- Add powdered sugar and cornstarch together in a loaf pan. Mix well.
- Mix the butter, cake mix, oil, and eggs together. (the batter will be thick).
- Stir green food coloring to get the Grinch green (I used about 5 drops).
- Using a small ice cream scoop get a chunk of dough then roll it into the powdered sugar/cornstarch mixture.
- Pick up the dough and roll into a ball and place on cookie sheet.
- Place the cookie balls 2 inches apart on the cookie sheet.
- Bake at 375 degrees for 8-10 minutes or until they puff up.
- Cool on the cookie sheet for several minutes. Transfer to a wire rack to completely cool.
- 3 cups (425g) all-purpose flour
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (165g) packed dark brown sugar
- 10 Tbsp (142g) butter, softened about halfway (it should still hold it’s shape pretty well and be cool)
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 cup (172g) molasses (not blackstrap)
- 1 – 2 Tbsp milk
- 3 (420g) cups powdered sugar
- 1 1/2 Tbsp (15g) meringue powder
- 4 – 6 Tbsp water
- 1/4 tsp vanilla extract
Directions for the Cookies:
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined, occasionally stopping and scraping down bowl.
- Mix egg yolk and vanilla. Mix in molasses and 1 Tbsp milk.
- With mixer set on low speed slowly add in dry ingredients and mix until combined, while adding additional milk as needed just to bring dough together.
- Divide dough into two equal portions then roll each portion out evenly to 1/4-inch thickness (into more of a oblong or rectangular shape so it will fit on a cookie sheet) between two sheets of parchment paper.
- Chill on a cookie sheet in freezer 10 – 20 minutes, or until firm then cut into shapes using cookie cutters.
- Remove from paper using a thin metal spatula or pastry scraper if needed then transfer to a cookie sheet, spacing cookies about 1-inch apart, and bake in preheated oven 8 minutes or until slightly set (they should leave a slight indentation when touched).
- Repeat process with remaining cookies. Remove from oven and cool on baking sheet 2 minutes then transfer to a wire rack to cool completely.
- Once cool pipe icing over cookies to decorate and add sprinkles if desired.
- Let icing set at room temperature and store in an airtight container (note that these cookies are even better and softer the second day).
Directions for the Icing:
- Add powdered sugar and meringue powder to the bowl of an electric stand mixer.
- Fit mixer with paddle attachment, add in 4 Tbsp water and the vanilla them mix on low speed until combined.
- Add more water to thin as needed and increase speed and whip mixture until it is glossy and thickens up.
- Tint with food coloring if desired.
- Transfer to piping bags fitted with tiny round tips.