My Favorite Christmas Cookies

We don't eat desserts all the time in my family, so cookies are a special treat that we don't have all that often. But at Christmas, all bets are off and we have lots and lots of cookies! My mom always baked cookie plates for all the neighbors, so I got used to having my choice of 8 or 10 different kinds of Christmas cookies when I was growing up. Which means that now, as an adult, I like to make multiple batches of my favorite kinds. Here are the recipes for some of my family's favorite Christmas cookies.

Candy Cane Cookies

When I was little, my job was to twist the two colors of dough into the candy cane shapes. I loved the greasy-sweet taste of the dough on my fingers and the sharp, minty smell as the cookies baked. These are still one of my favorite Christmas cookies to make OR to eat!

1 cup butter, softened
1 cup sugar
1-1/2 teaspoons peppermint extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
2-3/4 cup flour
red food coloring
crushed candy canes

In a large mixing bowl, beat together the butter, sugar, peppermint, vanilla, baking powder, and salt until a paste forms. Beat in the egg. Add the flour and beat until just combined and no more dry streaks of flour remain.

Divide the dough into two even halves. Add red food coloring to one half and knead in. Keep adding color until reaching the desired shade. Form each half into a ball, wrap in plastic wrap, and chill 3 hours to overnight.

When ready to form canes, remove dough from fridge and allow to warm just enough to be moldable. Pull a 1" diameter chunk from each color and roll each into about a 5" rope. The pieces should be equal in length. Lay them next to each other, twist together, and curve one end to form the cane shape. Lay on a cookie sheet lined with parchment paper, allowing 2" between cookies. Sprinkle crushed candy canes (or sparkling sugar) over cookies and bake at 350 for 8-10 minutes, until edges are just barely brown. Allow to cool on the cookie sheet for 10 minutes, the move to a cooling rack and allow to cool completely.

Chocolate Pixies (aka Chocolate Crinkles)

My husband and I both grew up with these as must-have Christmas cookies, although there is some disagreement on the correct name: my family calls them Chocolate Pixies, while his calls them Chocolate Crinkles or simply Crinkle Cookies. I don't care what you call them as long as they've around at Christmas time, preferably with a large glass of cold milk.

1-2/3 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons butter, softened
1/2 cup confectioners' sugar
1-1/4 cups sugar
2 eggs
1/2 teaspoon vanilla
additional confectioners' sugar, for rolling

In a small bowl, whisk together flour, cocoa powder, baking powder, and salt and set aside. In a large mixing bowl, cream the butter and sugar on medium speed for about 3 minutes. Add the eggs and vanilla and beat on medium until blended. Add the flour mixture and beat on low just until blended.

If the dough is very soft, you may wish to chill it for a few hours. When ready to bake, form tablespoons of dough into balls and roll in confectioners' sugar until coated. Place on a greased cookie sheet, about 2" apart. Bake at 350 for 10-12 minutes, until puffed and crackly. Cool on cookie sheet fro 15 minutes, then transfer cookies to a cooling rack.

White Chocolate Peppermint Cookies

I discovered these luscious cookies just a few years ago, and I can't imagine Christmas without them. The pudding in the mix makes them incredibly moist and pillowy, and the white chocolate and peppermint taste like fresh winter snow smells.

3/4 cup butter, softened
1 cup sugar
1 small package (3.9 oz.) INSTANT vanilla pudding mix

2 eggs

1 tsp. vanilla
1 tsp. baking soda
2-1/4 cups flour
1 cup white chocolate chips
1 cup crushed candy canes (or peppermint baking chips)

Cream together butter and sugar, then beat in pudding mix, then eggs and vanilla. On low speed, blend in baking soda and flour. Stir in chocolate chips and crushed candy canes. Roll into 1" balls and place on a greased cookie sheet. Bake at 350 for 8-10 minutes. Allow to cool for a few minutes before removing from cookie sheet.

Raspberry Almond Shortbread Cookies

These delicate cookies are appropriate for a tea party, but their bright red jammy centers and buttery goodness are right at home with a plate full of Christmas cookies. They're a perfect light dessert after a rich, hearty Christmas dinner.

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups flour
1/2 cup seedless red raspberry
1 cup powdered sugar
2 to 3 teaspoons water
1-1/2 teaspoons almond extract

In a medium bowl, beat butter on medium to high speed for 30 seconds. Add white sugar and 1/2 teaspoon almond extract and beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle.

When ready to make, shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation. Bake at 350 for about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.

Meanwhile, for icing, in a medium bowl combine powdered sugar, 1 teaspoon water, and 1-1/2 teaspoons almond extract. Add enough of the remaining 1 to 2 teaspoons water to make an icing of drizzling consistency. When cookies are cool, scoop up icing with a fork and allow icing to drizzle between the tines onto cookies. Allow to set before storing.

Church Windows

The miniature marshmallows in these no-bake cookies add a touch of color to your holiday cookie plate and provide their resemblance to the stained glass windows after which they're named. You can add nuts to this recipe, or even roll the whole thing in shredded coconut, but my personal preference - for texture reasons - is to omit the nuts and roll the log in powdered sugar.

1/2 cup butter
2 cups semi-sweet chocolate chips
1 cup finely diced walnuts (optional)
1 (10-oz) bag mini multi colored marshmallows
1-1/2 cup shredded coconut OR powdered sugar, for rolling

In a small saucepan, melt the butter and chocolate chips, stirring occasionally until smooth and melted.  (Or use the microwave.) Allow the chocolate to cool for 7-10 minutes. While the chocolate is cooling, lay two large pieces of waxed paper on a flat surface. Coat each generously with either shredded coconut or powdered sugar. If using, stir the walnuts into the cooled chocolate. Put the mini marshmallows into a large mixing bowl. Pour the chocolate over the marshmallows and mix well to combine.

Divide the dough in half and place each half on one of the pieces of waxed paper. Form into a log shape and roll to coat in coconut or powdered sugar, sprinkling on top of the log if needed. Tightly wrap and seal each log and chill in refrigerator, 1 hour to overnight. Cut into slices with a sharp knife, dipping in powdered sugar if blade gets sticky.

Chocolate Spritz Cookies

If you are fortunate enough to own a cookie press (which I don't) or to have an awesome sister who does (which I do), you may want to add these cookies to your Christmas list. My sister makes charming chocolate camels for her Christmas cookie plates every year. But wreaths and other shapes are fine, too.

2-1/4 cup flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 cup butter
2/3 cup sugar
1 egg
1 tsp vanilla
colored sprinkles (optional)

Whisk together flour, cocoa, and salt and set aside. In a large bowl, cream together butter and sugar with an electric mixer on medium speed. Beat in egg and vanilla. With the mixer on low, gradually beat in dry ingredients. When the dry ingredients are incorporated, beat at high speed for a few minutes. Mixture will be slightly stiff.

Using a large spatula, push the dough into the cookie press. Press onto ungreased cookie sheet. Decorate with sprinkles, if desired. Bake at 350 for 5-6 minutes.

Russian Teacakes

Sometimes called Snowballs (for obvious reasons), these cookies are much less sweet than their powdered sugar exteriors would have you believe. But they're perfect with warm, sweet Christmas drinks like mulled cider or wine, hot cocoa, or a big mug of spiced tea.

1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2-1/4 cups flour
1/4 teaspoon salt
3/4 cup finely-chopped walnuts
Powdered sugar for rolling

In a large bowl, cream together butter, powdered sugar, and vanilla with an electric mixer until light and fluffy. Stir in flour and salt until well mixed. Add nuts.  Cover bowl with plastic wrap and refrigerate 1 hour or overnight.

When ready to bake, roll dough into 1-inch balls. Place on ungreased cookie sheets with about 1 inch of space between them.  Bake at 400 for 10 to 12 minutes or until set but not brown.  Remove from oven and cool slightly on wire cooling racks. While still warm, roll in powdered sugar until coated. 

Sugar Cookies

If you only have one kind of cookies at Christmas, it HAS to be sugar cookies. There are probably as many different sugar cookie recipes out there as there are cookie cutters to shape them with, but the best recipe I've ever come across is from the great Alton Brown, whose recipes have yet to fail me. In my family, sugar cookies were decorated with colored sugar and sprinkles prior to baking; in my husband's, sugar cookies are iced after cooling. Both options are delicious and festive.

3 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar for rolling
Colored sugar, sprinkles, jimmies, etc. for decorating, if desired, or icing

Sift together flour, baking powder, and salt and set aside. Beat together butter and sugar until creamy and light in color. Add egg and milk and beat to combine. With mixer on low speed, gradually add flour and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Sprinkle a flat surface and a rolling pin with powdered sugar. Roll out one pack of chilled dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat. Decorate if desired. Bake at 375 for 7 to 9 minutes or until just beginning to brown around the edges, rotating cookie sheet halfway through baking time. Let cool on baking sheet for 2 minutes then move to wire rack and cool completely. If desired, decorate with icing when cooled.

What is YOUR family's must-have Christmas cookie??

Christmas Cookies from Around the World

If you're anything like me, you have a list of types of Christmas cookies that you HAVE to make every year. My personal list includes chocolate pixies, sugar cookies, candy cane cookies, church windows, and acorns. But every now and then I like to shake it up by adding a new kind of cookie to my holiday cookie plates. If you're in the mood to branch out this season, here are some recipes for some more unusual kinds of Christmas cookies from around the world.

Seven Layer Cookies (from Smitten Kitchen)

These colorful Italian cookies take a long time to make (the layers need to chill overnight), but they'll definitely add a nice pop of color and fruit flavor to your cookie collection.

4 eggs, separated
1 cup sugar
1 (8-oz) can almond paste
1 1/4 cups unsalted butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
1 (12-oz) jar apricot preserves, heated and strained
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Preheat oven to 350. Butter a 13x9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.

Beat whites at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.

Beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.

Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Set white batter aside. Chill green batter, covered. Pour red batter into prepared pan and spread evenly. Bake red layer 8 to 10 minutes, until just set (do not overbake).

Using paper overhang, transfer layer to a rack to cool, about 15 minutes. Reline pan with buttered wax paper as before. Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack. Prepare pan as above, then bake green layer in same manner as before. Transfer to a rack to cool.

When all layers are cool, invert green onto a large parchment or wax-paper-lined baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax or parchment paper. Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.

Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler, stirring until smooth. Remove from heat but keep warm.

Trim edges of assembled layers. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm (about 15 minutes). Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.

Cut lengthwise into 4 strips, then cut strips crosswise into 3/4-inch-wide cookies. (For easier cutting, freeze cake first and then cut while frozen.)

Finnish Pinwheels (from Taste of Home)

These beautiful cookies are almost pastry rather than cookies, with lots of butter and and a bit of cream to give them a wonderfully rich flavor. 

Filling:
1/2 pound pitted plums, chopped
1/2 pound pitted dates, chopped
1 cup water
2 tbsp sugar
1 tbsp butter

Pastry:
3 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup cold butter
1 egg, beaten
3 tbsp heavy whipping cream
1 tsp vanilla extract

In a saucepan, combine all filling ingredients except butter and cook over low heat, stirring constantly until thickened. Remove from heat and stir in butter. Cool.

In a bowl, sift together flour, sugar, baking powder, and salt. Cut in butter. Blend in egg, cream, and vanilla. Form into two balls. 

Place one ball at a time on a floured board and roll to 1/8-inch thickness. Cut into 2-inch squares. Lay on ungreased baking sheet and make 1-inch slits at each corner. Please 1/2-tsp of filling on each cookie and bring up every other corner to form pinwheel, pressing lightly in center to seal. Bake at 325 for 12 minutes or until points are light golden brown. 

Linzer Cookies (from Taste of Home)

Technically, Linzer cookies are Austrian, but when I worked for a Czech boss, my favorite part of Christmas was when his wife would send in big plates of homemade Linzer cookies. If you want to add a bit more color, you can use other types of preserves, like apricot, strawberry, or orange marmalade, as well as raspberry. 

1 cup butter, softened
1-1/3 cups sugar, divided
2 eggs, separated
2-1/2 cups flour
1/4 tsp salt
confectioners' sugar
1/2 cup ground almonds (optional)
1 cup seedless raspberry (or other flavor) preserves

Cream butter, gradually adding 2/3 cup sugar; beat until light and fluffy. Add egg yolks one at a time, beating well after each addition. Combine flour and salt and add gradually. Shape dough into a ball; cover and refrigerate until firm, 30-45 minutes.

Roll dough to 1/8-thickness on a board dusted with confectioners' sugar. Cut into circles with a floured round 2-1/2-inch cookie cutter (or a drinking glass). Using a floured 1-inch cookie cutter (round, star, heart, etc.), cut out centers of half the cookies. 

Beat egg whites until frothy. Mix almonds and remaining sugar. Brush cookies with egg whites and almond mixture (or plain sugar if not using nuts). Place all cookies on greased baking sheets, 1 inch apart, and bake at 350 for 6-8 minutes, until lightly browned. Cool on wire racks. 

When completely cooled, spread 2 tsp preserves on each solid cookie and top with window cookies, almond/sugar side up.

Eggnog Kringla (from Peaceful Cooking)

This Norwegian recipe forms the cookies by rolling the dough into a rope and tying it into a knot, then sprinkling with powdered sugar and nutmeg.

4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
3/4 cup butter
1-1/2 cup sugar
1 egg
1 cup eggnog
powdered sugar
ground nutmeg

In large bowl, mix together flour, baking powder, baking soda, and nutmeg, and set aside. In large mixing bowl, cream butter, then add the sugar and beat until fluffy. Add egg and mix well. Add the flour mixture and the eggnog alternately to the sugar/butter mix. Cover and chill at least 4 hours. Dough may still be sticky but it is a soft dough.

Preheat oven to 350F. Take out half the dough at a time (leaving rest in the fridge). On a lightly floured surface, take one tablespoon of the dough and roll into a rope shape (about 1/2 inch thick and 8 inches long) On an ungreased cookie sheet, form the rope into a pretzel shape or a knot. Bake 6 to 8 minutes, until edges are lightly browned. Remove cookies and cool on wire rack. While still warm, sprinkle tops with powdered sugar and nutmeg.

Pennsylvania Dutch Cookies (from Food52)

These simple cookies provide a fresh hint of lemon to cut all the sweetness of Christmas treats, and the icing can be topped with colored sprinkles before it dries for an extra festive touch. 

3-1/2 cups flour
1/4 tsp salt
2 cups vegetable shortening
2-1/4 cups sugar
6 eggs
2 Tbsp lemon juice
2 tsp lemon zest
1-1/2 cups currants (or raisins)

For the Icing:

1/2 cup confectioners' sugar
1 Tbsp water

• Combine the flour and salt.

In a large bowl, cream the vegetable shortening and sugar. Beat in the eggs, then lemon juice and zest. Gradually blend in the dry ingredients. Fold in the currants. Cover and chill for 4 hours.

Preheat the oven to 350° F. Drop the dough by spoonfuls 1 1/2 inches apart onto ungreased baking sheets. Bake for 8 to 10 minutes, until lightly colored. Transfer to wire racks to cool.

Put the powdered sugar in a small bowl. Beat in the water and continue beating until the icing reaches the desired consistency. If the icing is too thick, add more water; if it is too thin, add more powdered sugar. Drizzle the icing over the tops of the cooled cookies using a fork.

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Maltese Lemon Cookies (from Food52)

These traditional Christmas cookies from Malta also use lemon to cut their sweetness, but all the butter makes them very rich, so be sure to use a small cookie cutter.

1-1/4 cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/8 tsp salt
1/2 cup butter, softened
1/2 cup sugar
1/2 tsp vanilla extract
1-1/2 tsp lemon zest
1 egg
sprinkles for topping

Combine the flour, baking soda, cream of tartar, and salt in a large bowl.

In the bowl of an electric mixer, cream the butter, sugar, vanilla, and lemon zest until fluffy. Add the egg and continue mixing until well combined. Add the dry flour mixture to the butter mixture and mix until combined. Scrape the dough onto a piece of plastic wrap, form a thick disc, wrap tightly, and freeze for 30 to 45 minutes, or until the dough is hard.
Preheat the oven to 350° F. Line 2 (or more) baking sheets with parchment paper.

Once the dough is hard, break off 1/4 of the dough and keep the remaining dough wrapped in plastic wrap in the fridge. Lay a large piece of plastic wrap on the kitchen counter and cover generously with flour. Lay the dough on top, dust with flour and cover with a second layer of plastic wrap. Roll the dough out thinly with a rolling pin. add more flour if needed. 

Dip cookie cutters in flour and cut out cookies. Carefully transfer the cookies to the lined baking sheets, laying them with a bit of space in between, and decorate them generously with sprinkles. Continue with the remaining dough.

Bake for 6-7 minutes or until golden. Let the cookies cool completely on a wire rack. 

French Peppermint Meningues (from Joy the Baker)

The grown-up answer to the candy cane, these elegant mints melt in your mouth and bring you back to your childhood with their hint-of-minty goodness.
3 egg whites
3/4 cup sugar
1/2 tsp mint extract
Red gel-paste food coloring (must be gel)

Preheat oven to 175 degrees (not a typo!). Line two cookie sheets with parchment paper; secure with masking tape. Fit a pastry bag with a small star tip and set aside.

Put egg whites and sugar in ta mixing bowl and set the bowl over a pan of simmering water. Stir gently until sugar has dissolved and mixture is warm to the touch (2 to 3 minutes). Remove form water bath and mix with electric mixer (use whisk attachment, if you have one) on medium-high speed until stiff peaks form. Mix in mint extract.

Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.

Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.


Chrusciki (Polish Angel Wings) (from Food.com)

These fried treats are light and crispy, a nice change of texture from most holiday cookies. And kids will love to help twist the dough into "angel wings"!

5 Tbsp cream
5 egg yolks
1/2 tsp salt
1/4 cup sugar
2-1/4 cups flour, plus extra as needed
1 tsp vanilla
powdered sugar
oil, for frying

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• Beat eggs until thick. Add salt slowly while stirring. Add sugar and vanilla, beat well. Add cream and flour, alternating until blended, adding more flour as needed. Turn onto a floured board. Cover with a cloth for 10 minutes, then knead until dough blisters. Roll very thin and cut into 1 inch by 4 inch rectangles. Cut a gash in the middle of the rectangle and pull one end through so it looks like a twist.
• Fry in 375 degree oil until golden brown. Drain on a rack for 3 minutes then roll in powdered sugar.

Polvorones (from All Recipes)

This sweet cinnamon cookie from Mexico is surely a second cousin to the snickerdoodle, getting its flavor mainly from butter with just the right hints of cinnamon and vanilla. 

1 cup butter
1-1/2 cups confectioners' sugar, divided
1-1/2 tsps cinnamon, divided
1/4 tsp salt
1 tsp vanilla extract
1-1/2 cups flour

Preheat oven to 350 degrees F. Grease cookie sheets.

In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.

Bake for 15 to 20 minutes, or until nicely browned. Cool cookies on wire racks.

Christmas Chocolate Biscuits (from Nigella Lawson, American conversions courtesy of Food.com)

No list of Christmas cookies would be complete without at least one decadently chocolate recipe, and these glazed chocolate-on-chocolate cookies from Britain fit the bill nicely. 

For the cookie base:

2-1/4 sticks butter, softened
3/4 cup sugar
1/3 cup unsweetened cocoa powder
2 cups flour
1/2 tsp baking soda
1 tsp baking powder

For the glaze:

2 tbsp unsweetened cocoa powder

1-1/2 cup confectioners' sugar

1/4 cup boiling water

1 tsp vanilla

sprinkles or colored sugar

1. Preheat oven to 350°. Line a cookie sheet with parchment paper.
2. Cream butter and sugar in a large bowl until light and fluffy. Sift cocoa powder into the mixture and beat well. Sift together flour, baking soda and baking powder, and add to mixture. 
3. Form 1 tbsp sized balls. Place on cookie sheet at least 2" apart, pressing down into fat discs (dough will be sticky). 
4. Bake 15 minutes. The tops will develop a cracked appearance. Cool 15 minutes, then transfer to a wire rack until completely cooled. 
5. For the glaze, combine cocoa powder with confectioners' sugar, boiling water and vanilla in a small saucepan. Heat over low heat and whisk until smooth. Cool 10 minutes.
6. Drizzle 1 tbsp of glaze on each cookie, spreading lightly with the back of the spoon, then sprinkle with sprinkles or colored sugar. Work with 6 cookies at a time so the glaze doesn't dry out before applying the sprinkles.

Happy baking!