Home » Recipes » Dessert » Tasty Tuesday – Christmas Cookies

Here are some of our favorite Christmas cookies that will blow your friends and families away!

Buckeyes

Ingredients:

  • 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

Directions:

  1. In the bowl of a mixer, beat peanut butter and butter. Stir in vanilla. Add powdered sugar and beat on low speed until smooth.
  2. Roll into 1 inch balls and place in the freezer for at least 1 hour.
  3. Place the chocolate in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted.
  4. Dip the chilled peanut butter balls three-fourths of the way into the melted chocolate and place on wax paper to set.

Grinch Cookies

Cookie Ingredients:

  • 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

Directions:

  1. Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.
  2. Add powdered sugar and cornstarch together in a loaf pan. Mix well.
  3. Mix the butter, cake mix, oil, and eggs together. (the batter will be thick).
  4. Stir green food coloring to get the Grinch green (I used about 5 drops).
  5. Using a small ice cream scoop get a chunk of dough then roll it into the powdered sugar/cornstarch mixture.
  6. Pick up the dough and roll into a ball and place on cookie sheet.
  7. Place the cookie balls 2 inches apart on the cookie sheet.
  8. Bake at 375 degrees for 8-10 minutes or until they puff up.
  9. Cool on the cookie sheet for several minutes. Transfer to a wire rack to completely cool.

Gingerbread Cookies

Cookie Ingredients:

  • 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

Icing Ingredients:

  • 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:

  1. 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.
  2. 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.
  3.  Mix egg yolk and vanilla. Mix in molasses and 1 Tbsp milk.
  4.  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.
  5. 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.
  6. Chill on a cookie sheet in freezer 10 – 20 minutes, or until firm then cut into shapes using cookie cutters.
  7. 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).
  8. Repeat process with remaining cookies. Remove from oven and cool on baking sheet 2 minutes then transfer to a wire rack to cool completely.
  9. Once cool pipe icing over cookies to decorate and add sprinkles if desired.
  10. 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:

  1. Add powdered sugar and meringue powder to the bowl of an electric stand mixer.
  2. Fit mixer with paddle attachment, add in 4 Tbsp water and the vanilla them mix on low speed until combined.
  3. Add more water to thin as needed and increase speed and whip mixture until it is glossy and thickens up.
  4. Tint with food coloring if desired.
  5. Transfer to piping bags fitted with tiny round tips.

Thank you for the following blogs for these delicious cookie recipes! www.chocolatewithgrace.com (BuckEye’s), www.simplisticallyliving.com(Grinch Cookies), www.cookingclassy.com (Gingerbread).