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??