THE BEST HOLIDAY CHRISTMAS COOKIE RECIPES. EVER.

by Christine Founder/Owner December 14, 2017 3 Comments

Best Holiday Christmas Cookie Recipes

 

 

It’s finally here!  It’s Cookie Baking Season!!!!  And I LOVE homemade cookies.  Especially with a nice hot cup of coffee.  Every year, I would help my mom and my neighbor Lorraine make a ton of cookies for gifting to friends and family.  There were Tupperware containers of cookies all over the house in just a matter of a few days.  We were baking maniacs.  Honestly, it’s probably my favorite part of the holiday season growing up and has not only given me fond memories but gave me a tradition to carry on.  And…my reward at the end of it all is I got to try every cookie we made.  Not all at once mind you.  That would not be a happy ending. 

Fast forward to today…now, my son and some friends partake in the tradition turning cookie baking into a fun night of laughter, generally tacos are involved or gourmet grilled cheese and a splash or two of wine.  Aside of cookie baking bringing us together, what I love is getting all the “ooohss” and “aaahhss” as people eat them.  They can never stop at one and if you make the recipes I’m sharing with you, you’ll know why.  Which reminds me!  When I was a kid, my mom and her sisters used to do a recipe exchange with all their friends.  It let us try something new and fun rather than the same old meals week after week.  And many of those recipes have stood the test of time from Enchiladas to the most yummy, basted Ribs you’ve ever had in your life with a side of my favorite potato salad.  And now that it’s officially Cookie Baking Season, I say let’s turn this blog post into a Cyber Recipe Exchange.  Fun!  Right?  If you want to play along, please share your favorite recipe in the comments so everyone can see them. Can’t wait to see what you got and what I get to try! Waiting in anticipation for those cookies….and candy recipes are welcome too.  So here we go!  Let the festivities begin!!!  😊

 

Christmas Cookies

VANILLA CREAM CHEESE COOKIES

INGREDIENTS:

1 (8 ounce) package cream cheese

1/2 cup butter, softened

1 egg

1/4 teaspoon vanilla extract

1 (18.25 ounce) package yellow cake mix

1/4 cup confectioners' sugar (Optional)

DIRECTIONS:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended.
  • Roll into 1 inch balls and roll the ballsin the confectioners' sugar. Place 1 inch apart onto a non-stick cookie sheet.
  • Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

NOTE:  For all you chocolate lovers, I’ve also made these cookies with a chocolate cake mix. And yes they are yummy as well.

 

The Best Chocolate Cookie Recipe

CHOCOLATE CHOCOLATE CHUNK COOKIES

INGREDIENTS:

1 cup butter (2 cubes)

7/8 cup of sugar (1 cup minus 2 tablespoons)

1 cup of brown sugar

2 eggs

1 teaspoon vanilla

1 teaspoon Sea Salt

7/8 cups flour (7/8 is 1 cup minus 2 tablespoons)

1 cup plus 1 tablespoon of cocoa powder

1 teaspoon baking soda

9 ounces chocolate chunks (suggest See’s chocolate chips)

DIRECTIONS:

  • Preheat oven to 375
  •  Drop cookie dough by spoon on baking sheet
  • Bake for 12 minutes

NOTE:  It’s hard to tell exactly when the cookies are done because they are so dark in color so you will have to check them and the best way to do that is lightly touch the middle of one of the cookies and see if it bounces back up.  If it stays down they are not done.

 

Nestle Toll House Chocolate Chip Cookies

NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES

(An Oldie But Goodie from Nestle Tollhouse - www.nestletollhouse.com)

INGREDIENTS:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt (I use Sea Salt)

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

DIRECTIONS:

  • PREHEAT oven to 375° F. 
  • COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  • BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

SLICE AND BAKE COOKIE VARIATION: 
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

 

7 Layer Cookie Bars Magic Cookie bars Holiday Cookies

MAGIC COOKIE BARS (Original Recipe)

INGREDIENTS:

1/2 cup (1 stick) butter or margarine

1 ½ cups Graham Cracker Crumbs

1 (14oz) can Eagle Brand Sweetened Condensed Milk (Not Evaporated Milk)

2 cups (12oz) semi-sweet chocolate chips

1 ½ cups flaked coconut

1 cup chopped nuts (Walnuts, Pecans or Macadamia work the best)

DIRECTIONS:

  • Preheat oven to 350 degrees (325 degrees for glass dish).  In 13x9 inch baking pan melt butter in oven, watching closely.
  • Sprinkle graham cracker crumbs evenly over melted butter.  (Tip: You can grind up the graham crackers by using a coffee grinder, a blender or the old fashion way, a sealed zip lock bag and pound it out with a jar of sauce.  Cans don’t work too well on this method as the edges will cut the zip lock bag.)
  • Slowly pour Sweetened Condensed Milk evenly over graham cracker crumbs (I use a small spatula to get the excess and dangle it over empty spots to fill in).  Followed by a layer of semi-sweet chocolate chips, a layer of nuts and topped with coconut flakes.
  • Bake for 25 to 30 minutes or until lightly browned.  Cool.  Chill if desired.  Cut into bars.  Store loosely covered at room temperature.

Makes 2 to 3 dozen bars.

 

Dark Chocolate Almond Bars Holiday Cookies Christmas Treats

DARK CHOCOLATE ALMOND BARS

INGREDIENTS:

1/2 cup (1 stick) butter or margarine

1 ½ to 2 cups Vanilla Wafer Crumbs

1 (14oz) can Eagle Brand Sweetened Condensed Milk (Not Evaporated Milk)

1 Bag (10oz) Nestle Dark Chocolate chips

1 cup Chopped Almonds

DIRECTIONS:

  • Preheat oven to 350 degrees (325 degrees for glass dish).  In 13x9 inch baking pan melt butter in oven, watching closely.
  • Sprinkle Vanilla Wafer crumbs evenly over melted butter.  (Tip: You can grind up the vanilla wafers by using a coffee grinder, a blender or the old fashion way, a sealed zip lock bag and pound it out with a jar of sauce.  Cans don’t work too well on this method as the edges will cut the zip lock bag.)
  • Slowly pour Sweetened Condensed Milk evenly over Vanilla Wafer Crumbs (I use a small spatula to get the excess and dangle it over empty spots to fill in).  Followed by a layer of Dark chocolate chips and then the chopped Almonds. 
  • Bake for 25 to 30 minutes.  Cool.  Chill if desired.  Cut into bars.  Store loosely covered at room temperature.

Makes 2 to 3 dozen bars.

 

  Macadamia Cookie Bars Christmas Cookies Holiday Treats

WHITE CHOCOLATE MACADAMIA BARS (Or Chocolate)

INGREDIENTS:

1/2 cup (1 stick) butter or margarine

1 ½ cups Vanilla Wafer OR Chocolate Graham Cracker Crumbs

1 (14oz) can Eagle Brand Sweetened Condensed Milk (Not Evaporated Milk)

1 Bag (10oz) Nestle White Chocolate Chips OR Dark or Semi-Sweet Chocolate Chips)

1 ½  cups chopped Macadamias

1 ½ cups flaked coconut (Optional)

DIRECTIONS:

  • Preheat oven to 350 degrees (325 degrees for glass dish).  In 13x9 inch baking pan melt butter in oven, watching closely.
  • Sprinkle Chocolate Graham Cracker crumbs evenly over melted butter.  (Tip: You can grind up the graham crackers by using a coffee grinder, a blender or the old fashion way, a sealed zip lock bag and pound it out with a jar of sauce.  Cans don’t work too well on this method as the edges will cut the zip lock bag.) 
  • Pour Sweetened Condensed Milk evenly over Vanilla Wafer crumbs.  Followed by a layer of chocolate chips (white, dark or semi-sweet) and then the chopped Macadamia Nuts. 
  • Bake for 25 to 30 minutes.  Cool.  Chill if desired.  Cut into bars.  Store loosely covered at room temperature.

Makes 2 to 3 dozen bars.

 

I hope you enjoy these recipes.  I know our friends certainly do and am always asked if I’m going to make them again every year.  In fact, everyone one is waiting so I have to make sure I block some time and get the cookie making party started sooner than later!  Don’t forget to share your favorite cookie or candy recipes in the comments.  I am always looking for some new ones to make every year in addition to these.  Plus sharing with one another is so much fun!  At least I think it is.

OH!  Speaking of sharing!!!  Because you follow us and checked out my yummy holiday Christmas cookie recipes, use code COOKIES to get 30% off your entire order in our store from now until 11:59 p.m. PST on December 20, 2017.  (Hint:  This discount is extremely rare so take advantage while you can.)

Merry Christmas, Happy Hannukah, Happy Kwanza, Happy Holidays!!!!

Much Love and Cheers to you all,

Christine

Founder – cee cee & ryan

Mom to an amazing son and a rascally little Shiba Inu.  Wife to a rad husband.  And in LOVE with my little family to infinity and beyond.



Christine Founder/Owner
Christine Founder/Owner

Author



3 Responses

Michelle
Michelle

December 19, 2017

Ok…so I tried some of your recipes over the weekend and they are so incredibly good. Best part is that they are so easy to make!!! For someone like me that is not a great cook, they came out like I bought them at a bakery. People loved them and couldn’t believe I actually made them. Not sure if that’s a good or bad thing. LOL! Thank you for posting these recipes. I hope you share other things that I might be able to make as well. Oh and also, love all of your products. They are amazing!!! Happy Holidays to you all!

Maison de Unicorn
Maison de Unicorn

December 15, 2017

Love your clothes and bags and now I Love these recipes! And I LOVE recipe exchanges. Wish they happened more often. Thank you for sharing yours. In the spirit of sharing, my recipe is not a cookie but it is the most incredible decadent flourless chocolate cake I’ve ever had let alone made. You must try it.

Flourless Chocolate Cake

1lb Semisweet Chocolate Coarsely Chopped
2 Sticks unsalted Butter cut into 1/2" cubes
1/4 cup of coffee (brewed)
8 large eggs
1/4 Cup Sugar
1 tsp Vanilla
1/2 tsp Salt
Cocoa Powder to sprinkle on top when done
Raspberries and Blackberries for additional granish

Preheat oven to 325 degrees

Grease a 9" Springform pan with butter and line just the bottom with parchment paper. Cover the bottom and the sides of the pan with foil and place in a roasting pan. Bring a tea pot or medium sauce pan of water to boil.

Combine chocolate, butter, coffee in a metal bowl and set over the simmering water in sauce pan or use a double boiler. Melt the mixture stirring constantly (and I mean stir it) until creamy.

In a separate large mixing bowl combine eggs, sugar, vanilla and salt and whisk it with electric mixer until about double the size.

Fold in 1/3 of the egg mixture into the chocolate mixture and repeat this two more times or until all of the egg mixture is folded into the chocolate mixture.

Pour batter into the Spring Pan and place in the roasting pan. Pour boling water into the pan about halfway up the side of the spring pan. Bake until the cake has risen slightly and edges are starting to set. This will be approx. 40 to 45 minutes.

Remove cake from the roasting pan (NOT the spring pan) and cool it on a wire rack until room temperature. Remove foil, cover and refrigerate overnight. Take it out of the fridge at least a half hour before you want to serve it. Put a plate on top for the pan and turn upside down so it lands on the plate. Remove parchment, sprinkle cocoa on the top of the cake add the fruit if you want and serve.

Hope you love it as much as everyone I make it for does! Happy Holidays to you!

Lexy
Lexy

December 15, 2017

My all time “go to” cookie recipe is for peanut butter cookies! The reason it is one I always use is because I always have the ingredients.
Only 3 ingredients needed ?
1 cup of peanut butter
1 cup of sugar
1 egg
And to change them up you can add Hersey kisses to the top once out of the oven!

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