6 Delicious Christmas Cookie Recipes

Mocha Cookie Pretzels

Looking for a little something special to bake up for the holidays? These elegant mocha-frosted cookies are wonderful with coffee and make an eye-catching addition to any cookie platter.

— Country Woman Test Kitchen

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 2 squares (1 ounce each) unsweetened chocolate, melted and cooled

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[ingredients-right]

• 1 teaspoon vanilla extract
• 2 cups cake flour
• 1/4 teaspoon salt

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[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 cup (6 ounces) semisweet chocolate chips
• 1 teaspoon shortening
• 1 teaspoon light corn syrup
• 1 cup confectioners’ sugar

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[ingredients-right]

• 3 to 5 tablespoons strong brewed coffee
• 2 squares (1 ounce each) white baking chocolate, chopped
• Green colored sugar, optional

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[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a small mixing bowl, cream butter and sugar. Beat in egg. Beat in melted chocolate and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate
for 1 hour or until easy to handle.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Divide dough into fourths; divide each portion into 12 pieces. Shape each piece into a 6-in. rope; twist into a pretzel shape. Place 1 in. apart on lightly greased baking sheets.
Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] For glaze, in a microwave, melt the chocolate chips, shortening and corn syrup; stir until smooth. Stir in confectioners’ sugar and enough coffee to achieve desired consistency.
Dip cookies in glaze; allow excess to drip off. Place on waxed paper until set.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies. Decorate with green sugar if desired; let stand until set. Yield: 4 dozen.[/step-item][/step-list-wrapper]

No-Bake Spruce Cookies

These easy treats won first prize at our last cookie exchange for prettiest and best-tasting cookie! They’re fun to make, and your kids will like trimming them with red-hot candy ornaments.

— Jeanette Alessi, Orange, California

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 36 large marshmallows
• 1/2 cup butter, cubed
• 1 to 2 teaspoons green food coloring
• 1 teaspoon almond extract

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[ingredients-right]

• 4 cups cornflakes
• Red-hot candies
• 12 Tootsie Roll Midgees, cut in half, optional

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[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a heavy saucepan, combine the marshmallows, butter, food coloring and almond extract. Cook and stir over low heat until smooth. Remove from the heat; gently stir in cornflakes until well coated. Drop by tablespoonfuls onto waxed paper.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Using a 3-in. Christmas tree cookie cutter, shape into trees. Add red-hots for ornaments. Press a Tootsie Roll half into the base for tree trunk if desired. Yield: about 2 dozen.[/step-item][/step-list-wrapper]

Brown Sugar Cutouts

I bake so many cookies for the holidays that I have one recipe box just for cookies alone! But of all of them, these simple cutouts are among my husband’s flavor favorites.

— Norma Mueller, Milwaukee, Wisconsin

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 cup butter, softened
• 2 cups packed brown sugar
• 3 eggs
• 2 teaspoons grated lemon peel

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[ingredients-right]

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger

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[ingredients-list title=”Frosting” serving_size=””]
[ingredients-left]

• 1-1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract

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[ingredients-right]

• 2 to 3 tablespoons half-and-half cream
• Green food coloring, optional

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[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a large mixing bowl, cream butter and brown sugar. Add the eggs and lemon peel; beat well. Combine the flour, baking soda and ginger; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] On a floured surface, roll out dough to 1/8-in. thickness. Cut with 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]For frosting, in a bowl, combine confectioners’ sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired to some or all of the frosting. Decorate cookies. Yield: about 6 dozen.[/step-item][/step-list-wrapper]

Chocolate-Dipped Maple Logs

For as long as I can remember, these fancy little maple logs
have been a Christmas tradition at our house. My girls loved
working the assembly line and dipping the ends in chocolate.

— Lorraine Caland, Thunder Bay, Ontario

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1/2 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 teaspoon maple flavoring
• 1-1/2 cups all-purpose flour

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[ingredients-right]

• 1 cup quick-cooking oats
• 1/2 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips
• 3 tablespoons milk
• 3/4 cup ground walnuts

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a large mixing bowl, cream the butter, shortening and confectioners’ sugar. Beat in vanilla and maple flavoring. Combine the flour, oats and salt; gradually add to creamed mixture.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]On a lightly floured surface, shape dough into 1/2-in.- wide logs. Cut into 2-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 15-18 minutes or until set and very lightly browned. Remove to wire racks to cool.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a microwave, melt chocolate chips and milk; stir until smooth. Dip one end of each cookie into chocolate, then roll in walnuts. Place on waxed paper until set. Yield: about 6 dozen.[/step-item][/step-list-wrapper]

Peppermint Twist Kisses

As rosy as Santa’s cheeks, these merry morsels with the chocolate kisses on top are a delightful Yuletide favorite.

— Traci Krick, Bear, Delaware

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 egg yolk
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract

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[ingredients-right]

• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 4 to 8 drops red food coloring
• 36 chocolate kisses

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[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a large mixing bowl, cream butter and sugar. Add the egg yolk and extracts; mix well. Combine flour and salt; gradually add to creamed mixture. Divide dough in half; tint one portion red. Divide each into four portions. Cover and refrigerate for 1 hour.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Shape each portion into a 9-in. log. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until roll becomes one log. Repeat with remaining dough.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Cut each log into nine slices; roll each into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass. Bake at 350° for 10-12 minutes until edges are lightly browned. Press chocolate kisses into the center of warm cookies. Remove to wire racks to cool. Yield: 3 dozen.[/step-item][/step-list-wrapper]

Raspberry Treasures

Light and flaky, these delicate fruit-filled cookies have the look of petite and elegant pastries. We like them with a spot of raspberry or apricot filling — and a cup of Christmas tea.

— Country Woman Test Kitchen

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1/2 cup butter, softened
• 1 package (3 ounces) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour

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[ingredients-right]

• 1/8 teaspoon salt
• 1/2 cup raspberry filling
• 1 egg
• 1 teaspoon water

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[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a large mixing bowl, cream butter and cream cheese. Beat in vanilla. Combine flour and salt; add to creamed mixture. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 1 hour or until easy to handle.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon raspberry filling in the center of each. Bring three edges together over filling, overlapping slightly (a small amount of filling will show); pinch edges gently. In a small bowl, beat egg and water; brush over dough.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks. Yield: 2 dozen.[/step-item][/step-list-wrapper]

Editor’s Note: This recipe was tested with Solo filling.

3 Cookie-Making Tips

• Use your electric knife to easily cut rolled and chilled cookie dough. You will get perfectly even cookies every time.
• Save the paper wrapping from sticks of butter and store in the freezer. When a recipe calls for a greased pan or cookie sheet, rub with one of the wrappings.
• Freeze unbaked cookie dough for up to 4 months.