Christmas Cookies 2021

It’s been a SWEET couple of weeks testing Christmas cookies since I asked our Instagram & Facebook followers to share their favorites! I’m excited to now share these recipes with you to inspire your Christmas Cookie Trays this year. If holiday baking isn’t a tradition for you yet, maybe this is the year to begin! I’ve chosen recipes that are simple, unique, and delicious – and I know you’re going to love them!

 

Chocolate Oat Squares

This recipe has been a favorite in our own family for years, after I discovered it in a Taste of Home cookbook when Cole was a newborn. It takes a bit of time to press the mixture out evenly into the large sheet pan, but the result is worth it. If the mixture is sticky, dip your fingers in hot water and work quickly as you press the dough into the pan. These bars can also be sprinkled with just a bit of sea salt when they come out of the oven.

1 cup plus 2 tablespoons softened butter, divided
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract, divided
3 cups quick-cooking oats
2-1/2 cups all purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon baking soda
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts

In a mixing bowl, cream 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; stir into creamed mixture. Press two-thirds of oat mixture into a greased 15-in. x 10-in. x 1-in. baking pan (I prefer to use an 18-in. x 13 in. sheet pan). In a saucepan, combine milk, chocolate chips, remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from heat; stir in walnuts and remaining vanilla. Spread over crust. Sprinkle with remaining oat mixture. Bake at 350 degrees for 25 minutes or until golden brown. Cool. Cut into squares. Yield: 4 dozen

 

Cream Wafers

This recipe was submitted by Raquel Schenk. Raquel said her best friend’s mom made these cookies when she was growing up and they were a favorite. Now she loves sharing them on cookie trays, too. (Note: these cookies took me the most time to make of all the recipes shared here; I’m SLOW with rolling pins and cookie cutters! But let me tell you…they are melt-in-your-mouth delicious! You’ll be glad you tried them!)

Cookies:
1 cup butter, softened
2 cups flour
6 tablespoons heavy whipping cream
Filling:
1/2 cup butter, softened
1-1/2 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons heavy whipping cream
Food coloring (I usually do half red and half green for Christmas!)

Cookies: In a small bowl, beat butter, flour and cream. Cover and refrigerate no more than 1 hour or until easy to handle. Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8″ thick. Cut with a cookie cutter (if using multiple shapes, be sure to do each cut in pairs so you can sandwich them together). Place 1 inch apart on an ungreased cookie sheet. Prick each cookie with a fork a few times and sprinkle with a little sugar if desired. Bake 7-9 minutes. Cool on a rack.

Filling: In a small bowl combine butter, powdered sugar, vanilla, and enough cream to reach desired consistency. Add food coloring if using. Spread on bottom side of cookies and top with matching cookie. Makes about 20 sandwich cookies with full size cookie cutter; yield doubles with a small cookie cutter.

 

Peanut Butter Crunchies

With just 4 ingredients and no baking, this recipe is the easiest to make of all recipes I’ve featured here. Tiffany Ermi shared this simple recipe, stating “it isn’t Christmas until the peanut butter crunchies get made.” This recipe was given to Tiffany’s grandma by a lady at her church back in the 1960s.

1/2 cup sugar
1/2 cup light Karo syrup
1 cup smooth peanut butter
3 cups corn flakes

Mix sugar and syrup over med/low heat just until well mixed (do not overcook). Add in peanut butter; remove from heat and stir until smooth. Pour mixture over corn flakes; mix, form into small round mounds (approx. 1 teaspoon full) and place on wax paper to cool. Makes 22-24 approx. 1″ balls.

 

Cranberry Snow Cookies

This recipe is from the kitchen of Jenn Conley, and shared with us by Maegan Ferguson. Megan sent a list of recipes that Jenn is famous for, and it was hard to pick just one. We hear that Jenn is known my friends as the Cookie Queen, and I can see why! These Cranberry Snow Cookies are simple and perfect. I refrigerated the dough for 30-60 minutes before baking; make sure to keep these small (teaspoon size scoops). White chocolate chips and cranberries combined in a smooth, cream cheese dough are unique and yummy!

1 cup butter
8 oz cream cheese
2 cups sugar
2-1/4 cups all purpose flour
1 cup dried cranberries
1 cup white chocolate chips

Blend together softened butter and cream cheese. Add sugar and beat until fluffy. Slowly add flour. Add cranberries and white chocolate. Mix on low speed or stir by hand. Place by teaspoons onto ungreased cookie sheets and bake 12-15 minutes at 325 degrees. Leave on sheet to cool a few minutes before removing to wire rack to cool completely. Makes 6 dozen cookies.

 

Molasses Crinkle Cookies

This recipe came to me from a girlfriend, who had gotten it from another friend. It’s the best molasses cookie I’ve tried! These are quick to make and turn out right every time.

4-1/2 cups flour
4 tsp. baking soda
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. salt.
2 cups packed brown sugar
2 eggs
1-1/2 cups, plus 2 T. cooking oil (canola is best)
1/2 cup molasses

Stir together flour, baking soda, spices, and salt. Set aside. Beat well: brown sugar, eggs, oil, and molasses. Add flour mixture and mix together. Chill dough for 30 minutes or longer. Roll into balls (about 1″), and roll in sugar. Place on ungreased cookie sheet, and flatten slightly with the palm of your hand. Bake for 10 minutes at 350 degrees. Cookies will be very light brown. Let sit for 10 more minutes on cookie sheet on a wire rack. Remove to rack to cool completely. Makes 4-5 dozen.

Bruna Kakor

The Scandinavian heritage of this recipe, shared by our friend Heidi Myers, won my heart! This Swedish recipe was passed down to Heidi by her aunt, and her family loves these cookies. I found the ingredients on Amazon, and these cookies will become an annual tradition in our home, too!

1 cup butter
1 cup sugar
2 cups flour + 2 tablespoons
1 teaspoon baking soda
2 teaspoons vanillin socher (find Dan Sukker brand vanilla sugar on Amazon or at specialty stores)
2 teaspoons Lyle’s Golden Syrup (find on Amazon or at specialty food stores)

(Instructions copied word-for-word from a recipe card written by Heidi’s Swedish aunt) Mix ingredients in order given; divide dough into 6 equal parts. Roll each portion into a long roll (size of weiner in thickness) lay lengthwise on cookie sheet, not more than 3 on a sheet as dough flattens out. Bake at 375 degrees for 8 minutes. Cut each flat row on a slant crosswise in desired width.

 

Mexican Wedding Cookies

Leslie Martin shared this recipe with us and said her mom made these cookies every holiday season. I’ve always loved Mexican Wedding Cookies, but the cinnamon in these makes them extra special. Leslie says when she makes these cookies for her family, they disappear quickly.

1 cup pecans (pulse into a fine chop in food processor or Vitamix)
1 stick (1/2 c.) unsalted butter
1 stick (1/2 c.) salted butter (Kerrygold)
3/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
extra powdered sugar for dusting

In a medium bowl, mix flour, salt and cinnamon. Set aside. In a stand mixer with paddle attachment, beat butter and powdered sugar on medium speed until well blended. Add vanilla and beat to incorporate. Add flour mixture on low speed. Once dry ingredients begin to absorb, increase speed to medium until flour mixture is blended and dough has formed. Add crushed pecans and mix on low until blended. Cover dough and place in refrigerator until chilled, about 1 hour. Preheat oven to 375. Scoop approx. 2 tablespoons of dough (easiest to use a cookie scoop) and roll into balls. Place on a cookie sheet lined with parchment paper. Cookies shouldn’t spread during baking so they don’t need a lot of space in between. Bake 15-18 minutes, until bottoms are golden. Let cookies cool slightly then roll in powdered sugar. (Notes from Brook: I used a hand mixer for this recipe, but keep in mind the dough is stiff. When cookies were 2-3 min. out of the oven, I rolled them in powdered sugar, then let them cool and rolled them in powdered sugar again – try it!) Makes approx. 3 dozen.

 

There sure is something special about both giving and receiving a gift baked with love. Share the gift of Christmas cookies with those you love – and with those who need a little extra love – this season and you will bring them so much joy! Happy Trails & Merry Christmas!