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Favorite Christmas Cookie Recipe

Posted by on Nov. 26, 2012 at 9:55 AM
  • 46 Replies
1 mom liked this

 Do you have a favorite Christmas cookie?  I always do boxes of cookies for the neighborhood, and I also have an exchange to go to this year.  I'm tired of the same old, same old.  What are some of your favorites?

by on Nov. 26, 2012 at 9:55 AM
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by Ruby Member on Nov. 26, 2012 at 10:01 AM

Christmas Sugar Cookies

Probably the most popular Christmas cookie, the decorated sugar cookie is an annual tradition in our home.  My kids have always loved to make, decorate, and eat these!  We prefer to frost them before adding colored sugar, sprinkles, or other decorations to them.

These are not my photos, but you can see the variety of ways (and levels of "expertise") to decorate them.

Now for my favorite recipe:

Christmas Sugar Cookies




In a mixing bowl, cream together sugar and butter until fluffy. Add eggs and vanilla; beat well. Stir together dry ingredients; gradually add to creamed mixture until completely blended. Cover and chill for at least 30 minutes. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with various shaped cookie cutters dipped in flour. Transfer cookies to ungreased cookie sheet. Bake at 350° for 10-12 minutes. Cool on wire racks.

Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting. Add food coloring to obtain desired color. Spread frosting over cookies and decorate with sprinkles.

by Ruby Member on Nov. 26, 2012 at 10:01 AM

This is one of my favorites!  Fairly easy to make, and they're so good!

Here's a from-scratch recipe, courtesy of Betty Crocker (and the first recipe I ever used to make these):

Chocolate Crinkles

  • 1/2 cup vegetable oil
  • 4 oz unsweetened baking chocolate, melted, cooled
  • 2 cups granulated sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 2 cups Gold Medal® all-purpose flour (do NOT use self-rising flour in this recipe)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar

In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.

Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with aluminum foil and grease the foil for easier cleanup.

Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets. (I prefer to make the dough into balls first, then roll in powdered sugar.)

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Now, here's a super-easy recipe for the same cookie, with the same results!

Chocolate Crinkles

  • 1 18 oz. box devil's food cake mix
  • 1/2 c. vegetable oil
  • 1 Tbsp. water
  • 2 eggs

Mix all ingredients together until well blended. Chill 1 hour. Roll into balls and then roll in powdered sugar. Bake 8 - 10 minutes in a 375 degree oven.

by Ruby Member on Nov. 26, 2012 at 10:02 AM

A mildly sweet ball of cookie with ground or finely chopped pecans, rolled in powdered sugar.

Snowball Cookies

  • 1 c. butter or margarine
  • 1/2 c. powdered sugar
  • 1 tsp. vanilla
  • 2 1/4 c. all purpose flour
  • 1/4 tsp. salt
  • 3/4 c. finely chopped nuts

Mix butter, sugar and vanilla thoroughly. Stir flour and salt together; blend in. Mix in nuts. Chill dough for about 1 hour. Heat oven to 400 degrees. Roll dough into 1 inch balls. Place on ungreased baking sheet, cookies do not spread. Bake 10 to 12 minutes, until set but not brown. While still warm, roll in more powdered sugar. Cool, then roll in powdered sugar again.

by Ruby Member on Nov. 26, 2012 at 10:02 AM

Gingerbread Biscotti

Gingerbread Biscotti



In a large bowl, combine the first seven ingredients; In another bowl, combine the egg and egg whites, brown sugar, molasses and vanilla until smooth. Stir the egg mixture into dry ingredients just until moistened; fold in pecans and currants; cover and refrigerate for 30 minutes.
Divide dough in half; shape each half into a ball; on a baking sheet coated with nonstick cooking spray, roll each ball into a 14-inch x 1 1/2-inch rectangle,
Bake at 325 for 24 to 28 minutes or until frim to touch; remove from the oven and reduce heat to 300 degrees. Cool for 5 minutes, transfer to cutting board; cut diagonally with a serrated knife into 1/2-inch slices; place cut side down on baking sheets coated with nonstick cooking spray; bake for 15 to 20 minutes or until lightly browned turning once, remove to wire racks to cool, store in an airtight container.

by Ruby Member on Nov. 26, 2012 at 10:06 AM


Chocolate-Cherry Thumbprints

20 mins
12 mins
60 mins

As pretty as they are delicious, these Chocolate-Cherry Thumbprint cookies are an elegant choice for entertaining.


MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Combine oats, flour, cocoa, baking powder and salt in medium bowl.

BEAT sugar, butter, eggs and vanilla extract in large mixer bowl until smooth. Beat in melted chocolate. Stir in oat mixture. Cover; refrigerate dough for 1 hour.

PREHEAT oven to 350° F.

SHAPE dough into 1-inch balls; press thumb into tops to make deep depression. Place 2 inches apart on ungreased baking sheets. Fill each depression with maraschino cherry.

BAKE for 10 to 12 minutes or until set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Melt remaining morsels; drizzle over cookies.

by Ruby Member on Nov. 26, 2012 at 10:09 AM

My late grandmother made these every year

Empire Biscuits
recipe image
Rated: rating
Submitted By: Marcie
Photo By: S. Baxter
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 48
"This shortbread cookie is a traditional Scottish recipe. These are round cookies sandwiched with jam and topped off with a delicious icing and a cherry."
2 cups butter, softened
1 cup white sugar
4 cups sifted all-purpose flour
1 cup raspberry preserves
24 maraschino cherries
8 cups confectioners' sugar
1/2 cup milk
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.
by Ruby Member on Nov. 26, 2012 at 10:10 AM

Pumpkin Pie Biscotti


3-1/2 cups all-purpose flour
1-1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup mashed canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla extract
2 tablespoons butter or margarine
1-1/4 cup macadamia nuts, coarsely chopped

Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter n a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks.

Note: Note: from Christmas with Southern Living 1996

by on Nov. 26, 2012 at 10:11 AM
Cinnamon roll cookies. I'm mobile so I don't have the recipe, but I got it off of!!
Posted on the NEW CafeMom Mobile
by Ruby Member on Nov. 26, 2012 at 10:12 AM

BonBon Cookies

  • 1/2 c. butter or margarine
  • 3/4 c. powdered sugar
  • 1 Tbsp. vanilla
  • food coloring, if desired
  • 1 1/2 c. flour
  • 1/8 tsp. salt
  • fillings: maraschino cherries, pitted dates, nuts, chocolate pieces

Icing:1 c. powdered sugar, 2 1/2 tsp. cream or milk, 1 tsp vanilla and red, green or yellow food coloring if desired.

Toppings: chopped nuts, coconut, shaved chocolate, colored sugar or sprinkles

Mix butter, sugar, vanilla and food coloring if desired. Blend flour and salt in thoroughly by hand. If dough is too dry, add 1 to 2 Tbsp. cream.

Heat oven to 350 degrees. For each cookie, wrap 1 level Tablespoonful of dough around one of a filling piece. Bake 1 inch apart on ungreased baking sheet 12 to 15 minutes or until set but not brown. Cool; dip tops of cookies in Icing. Add one of the suggested toppings if desired.

by Ruby Member on Nov. 26, 2012 at 10:15 AM

Dipped Gingersnaps

By Jadelabyrinth on March 10, 2006


Photo by cookiedog

18 Reviews
  • timer
  • Prep Time: 1 hrs
  • Total Time: 1 hrs 10 mins
  • Serves: 168, Yield: 14 dozen

About This Recipe

"These come from Taste of Home magazine. They are deliciously soft and yummy! The white chocolate makes them extra special."


    • 2 cups sugar
    • 1 1/2 cups vegetable oil
    • 2 eggs
    • 1/2 cup molasses
    • 4 cups all-purpose flour
    • 4 teaspoons baking soda
    • 1 tablespoon ground ginger
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 1/2 cup sugar
    • 2 (12 ounce) packages white chocolate chips
    • 1/4 cup shortening


  1. In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses.
  2. In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well.
  3. Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets.
  4. Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.
  5. Cool completely on wire racks.
  1. Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops.
  2. Place on waxed paper to harden.
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