Best Christmas Cookies Recipes

Ingredients:

• 1 cup butter, softened
• 2-1/4 cups confectioners' sugar, divided
• 1/2 teaspoon salt
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• Melted semisweet chocolate, optional
• 2 to 3 tablespoons water
• Colored sugar and sprinkles

Directions:

Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture.

Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely.

If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

Article from: https://www.tasteofhome.com/recipes/buttery-spritz-cookies/

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup packed dark brown sugar
• 1/3 cup molasses
• 1 large egg, room temperature
• 2 tablespoons water
• 2-2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• Frosting of choice

Directions:

Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.

Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

Article from: https://www.tasteofhome.com/recipes/gingerbread-men-cookies/

Ingredients:

• 3 cups butter, softened
• 1-1/2 cups confectioners' sugar, sifted
• 4-1/2 cups all-purpose flour
• 1-1/2 cups cornstarch
• Nonpareils and/or halved candied cherries

Directions:

In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended.

With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.

Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.

Article from: https://www.tasteofhome.com/recipes/whipped-shortbread/

Ingredients:

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 large eggs, room temperature
• 1/3 cup cranberry juice
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups dried cranberries
• 2 cups vanilla or white chips

Glaze:

• 2 cups vanilla or white chips
• 2 tablespoons plus 1-1/2 teaspoons shortening

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until edges begin to brown, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely.

For glaze, microwave vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.

Article from: https://www.tasteofhome.com/recipes/cranberry-white-chocolate-cookies/

Ingredients:

• 2 cups sugar
• 1-1/2 cups canola oil
• 2 large eggs, room temperature
• 1/2 cup molasses
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 3 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• Additional sugar
• 2 packages (10 to 12 ounces each) white baking chips
• 1/4 cup shortening

Directions:

Preheat oven to 350°. In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.

Shape into 1-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool.

In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.

Article from: https://www.tasteofhome.com/recipes/dipped-gingersnaps/

Ingredients:

• 2 cups butter, softened
• 1 cup packed brown sugar
• 4 to 4-1/2 cups all-purpose flour

Directions:

Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.

On a sheet of parchment, roll dough to a 16x9-inch rectangle. Transfer to a baking sheet, and cut into 3x1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight.

Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. Transfer to wire racks to cool completely.

Article from: https://www.tasteofhome.com/recipes/scottish-shortbread/

Ingredients:

• 1/3 cup butter, softened
• 3 ounces cream cheese, softened
• 3/4 cup sugar
• 1 large egg yolk, room temperature
• 2 teaspoons orange juice
• 1 teaspoon almond extract
• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3-3/4 cups sweetened shredded coconut, divided
• 1 cup seedless raspberry preserves, warmed

Directions:

Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes.

Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

Article from: https://www.tasteofhome.com/recipes/jeweled-coconut-drops/

Ingredients:

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
• frosting:
• 2 tablespoons butter, softened
• 2 tablespoons 2% milk
• 1/4 teaspoon peppermint extract
• 2 to 3 drops red food coloring, optional
• 1-1/2 cups confectioners' sugar
• 1/2 cup crushed peppermint candies

Directions:

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.

Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

Article from: https://www.tasteofhome.com/recipes/peppermint-meltaways/

Ingredients:

• 1-1/2 cups butter, softened
• 1-1/2 cups sugar
• 2 large eggs, room temperature
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• frosting:
• 1-1/2 cups confectioners' sugar
• 3 tablespoons butter, softened
• 1 tablespoon vanilla extract
• 1 to 2 tablespoons whole milk
• Optional: Food coloring, sprinkles and colored sugar

Directions:

Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes.

Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets; chill in refrigerator for 15 minutes. Bake 10-12 minutes. Cool on wire racks.

For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar or decorate with sugar pearls.

Article from: https://www.tasteofhome.com/recipes/vanilla-butter-sugar-cookies/