Today I’m sharing my favorite Christmas cookie recipes. Baking cookies is #6 on my Christmas Bucket List. Last weekend, I made Snowball cookies and Christmas Crack. Before next weekend, I’ll make another batch of Christmas Crack, Grandma’s Christmas Cookies, and Snickerdoodles. YUM!
Snowball Cookies (aka Mexican Wedding Cookies)
- 1 cup butter
- ½ cup confectioner’s sugar plus 1 cup for dusting
- ½ teaspoon salt
- 1 cup finely chopped almonds or pecans
- 1 Tablespoon vanilla extract
- 2 cups sifted all-purpose flour
- Preheat oven to 325F.
- Cream butter in a mixing bowl.
- Gradually add sugar (½ cup) and salt.
- Continue creaming until the mixture is light and fluffy.
- Add nuts and vanilla extract.
- Blend in flour gradually. Mix thoroughly.
- Shape into teaspoonful balls.
- Place on ungreased cookie sheet.
- Bake at 325F for 15-20 minutes.
- Sprinkle some of the confectioner’s sugar over cookies while still on the sheet. Cool before removing from cookie sheet.
- Place some confectioner’s sugar in a plastic bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies.
- 1 sleeve of saltine crackers
- 1 stick of butter
- 1 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 bag of milk chocolate chips
- Preheat oven to 400F.
- Line cookie sheet with aluminum foil, and spray generously with cooking spray.
- Cover cookie sheet with one layer of saltine crackers.
Bring butter and brown sugar to a boil, stirring continuously for 2 to 3 minutes.
- Remove from heat, add one teaspoon pure vanilla extract.
Pour mixture over crackers, then bake at 400F for 6 minutes.
- Remove from oven, pour a bag of milk chocolate chips on top of crackers.
- Allow to soften for a minute or two, then spread chocolate evenly on top of crackers.
- Cool, then break up into bite size pieces.
Grandma’s Christmas Cookies
- 1 cup butter, softened
- 1 cup confectioners’ sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 cups red and green candied cherries, halved
- 1 cup pecan halves
- In a bowl, cream the butter and sugar. Add egg and vanilla; beat until fluffy.
- Add flour; mix well. Stir in cherries and pecans. Chill for 1 hour.
- Shape dough into three 10in rolls; wrap in plastic wrap and place in a freezer bag. Cut frozen rolls into 1/8in slices.
- Place on ungreased baking sheets. Bake at 325F for 10-12 minutes or until edges are golden brown. Cool on wire racks.
- 1 cup butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg, plus 1 yolk
- 1 Tablespoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 3/4 cup flour
- 1/4 cup granulated sugar
- 1 Tbsp cinnamon
- Preheat oven to 325F.
- Line a baking sheet with parchment paper, set aside.
- In a large bowl, beat butter and both sugars until light and fluffy, about 2-3 minutes.
- With mixer on medium speed add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
- Turn mixer to low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
- With the mixer on low, add in flour, mixing until just combined.
- In a separate small bowl, make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
- Roll about 2 Tbsp of dough into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
- Place dough balls on baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
Do you have a favorite Christmas cookie recipe? Please share in the comments below!