Baking christmas cookies has always been my favorite tradition for the holiday season. Whether I’m baking with my Nana for our annual Christmas Eve Party or with my best friend for a cookie swap, it’s always these 3 recipes that I turn to first.
This year, to keep up with my month of Family, I went up to visit my Momma and we spent the day together baking these recipes. My mom and I used to live together when I was in highschool, just us two. During that time we got really close and spent a lot of time together. Since starting college and moving around a bunch, I don’t get to see her as often as I’d like to, especially one on one. Normally when we get together, it’s with the whole family on a day that works for everyone (planned very far in advance). It was SO lovely hanging out with my mom again and snacking on our favorite treats.
Although not the most popular among my friends, (we’re still on the whole sugar train), Gingerbread cookies are a great staple christmas cookie. They have the perfect balance between sweetness and spice, and these crisp cookies make the perfect pairing for a cup of tea or coffee. Plus, the decorated ones always look so beautiful!
I found this recipe on Pinterest this year, saw the photos, and knew I needed to test it out. These cookies have that strong, signature gingerbread flavor, and hold shape perfectly while baking. Recipe credit goes to Gimme Some Oven!
- 3 1/4 Cups All-Purpose Flour
- 1 Tablespoon Ground Cinnamon
- 3/4 Teaspoon Ground Cloves
- 3/4 Teaspoon Baking Soda
- 1 Tablespoon Ground Ginger
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Ground Nutmeg
- 3/4 Cup Unsalted Butter, softened
- 1/2 Cup Packed Dark Brown Sugar
- 1 Large Egg
- 1/2 Cup Molasses
Combine all of your wet ingredients and dry ingredients in separate bowls. Slowly incorporate your dry mixture into your wet until it forms a nice dough! Gimme Some Oven recommends chilling the dough for 2 hours, but I chilled mine for about 1 hour and it still did the trick! After baking these guys for 10 minutes on 350 degrees Fahrenheit, let them cool down to room temp on a wire rack. To decorate, I used the simple powdered sugar, milk, and vanilla mixture to make an icing! Adding the vanilla to the icing gives a little more depth of flavor, and cuts the sweetness of the powdered sugar. Careful not to add too much though, as the flavor can easily become overpowering. I used 2 1/2 cups sugar, with 3 Tablespoons of Milk and 2 teaspoons of vanilla.
2. Peanut Butter Blossoms
Always a go-to in my house, these peanut butter blossoms combine 2 crowd-pleasing flavors: Chocolate, and peanut butter. I’ve been making these cookies the same way ever since the first time I made them with my Nana. The recipe is easy, and the cookies are delicious!
A recipe I found this year that’s almost identical to my Nana’s, was on Cincy Shopper! One note I’ll add, these cookies spread out a BUNCH in the oven. Definitely keep the size pretty small, and give them plenty of space on the baking sheet.
- 1/2 cup Peanut Butter
- 1/2 cup Butter
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 tsp Vanilla
- 1 Egg
- 1 1/3 cup Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 24 Hershey Kisses (unwrapped)
As usual, combine all of your wet ingredients in a separate bowl, and slowly incorporate your dry ingredients. This dough doesn’t need to chill either, so once it’s all mixed together, you can get to rolling out 1 inch balls. We always roll them in granulated sugar before baking, it makes them a little crispy on the outside! We baked ours on parchment paper, 350 degrees Fahrenheit for 8-10 minutes.
Once they’re finished, I let them have some time to cool on a wire rack, probably 5-6 minutes, then push an unwrapped hershey kiss right into the center! Give them plenty of time to cool before putting them into a tin or box so the kisses don’t get squished.
3. Chocolate Crinkles
Okay, of all of the christmas cookies, these are my favorite. They’re fudgy, soft, perfectly sweet. Plus, they look stunning! I went with the classic chocolate, but theres recipe variations to make Red Velvet ones – YUM.
- 1 cup all-purpose flour or white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar or cane sugar
- 1/4 cup vegetable (or canola) oil
- 2 large eggs
- 1 teaspoon vanilla extract
- (optional: 1 cup semisweet chocolate chips)
- 1 cup powdered sugar, for coating the cookies
I added the chocolate chips in for some extra fudgy goodness! This dough is going to seem way too sticky and thin, but once you let it chill, it firms up. I chilled my dough for 2 hours! I DEFINITELY recommend spraying your hands with a little cooking spray so it’s easier to roll these babies out. I rolled them all into 1 inch balls then covered them all in powdered sugar instead of going back and forth. It’s just a little bit cleaner that way! Once you bake them on 350 degrees Fahrenheit for 8-10 minutes, let them cool on a wire rack, and serve with a nice glass of milk or hot cocoa!
And there you have it guys! My top 3 recipes for christmas cookies that I make sure I bake (at least!) once every holiday season! Let me know if you try these and enjoy!!