Last year, I wrote this post with all my favorite traditional Christmas cookie recipes that my family makes every year. We are still having our annual cookie baking sleepover, but for the blog this year, I decided to try out a few new recipes that I could share with you! They turned out great, but Brian and I have each gained a couple pounds eating them because they are so good! :)
Italian Christmas Cookies
Cookie Ingredients:
4 eggs
1 cup of sugar
1/2 cup of butter
2 tsp of vanilla
3 1/2 cup of flour
4 tsp baking powder
Icing Ingredients:
2 cups of powdered sugar
2 tsp vanilla
6-8 tsp water
Cookie Instructions:
1. In a large bowl mix together flour and baking soda. Set aside.
2. Using a standing or hand mixer on low, cream together butter and sugar.
3. Add eggs one at a time, mixing well. Then add vanilla.
4. Add flour mixture 1/4 cup at a time.
5. Put dough in a sealed container or bag and refrigerate for at least 1 hour.
6. Roll the dough on a floured surface in to roughly 6 inch "snakes" about an inch thick.
7. Twist into a spiral and place on a parchment paper covered cookie sheet.
8. Bake at 375 degrees for 8-10 minutes. (The bottom should be lightly browned but the tops should remain light.)
9. Remove cookies to cool on a wire rack. Cookies should cool completely before glazing.
Glaze Instructions:
1. Combine all icing ingredients in a bowl until smooth. You want it to be thick but runny, so add in the water a little at a time until you achieve desired consistency.
2. Dip the tops of the cookies in to the glaze, then return them to the wire rack to allow them to drip.
3. Top with sprinkles while the glaze is still wet.
Christmas Funfetti Cookies
Ingredients:
1 box of Christmas Funfetti cake mix
1/3 cup vegetable oil
2 eggs
1 cup of Mini M&Ms
Instructions:
1. Add cake mix to a large bowl, then add oil, and eggs.
2. Stir with a spoon until it is thoroughly moist.
3. Shape dough in to 1 inch balls. Place them about 2 inches apart on a parchment paper covered cookie sheet.
4. With the bottom of a glass dipped in flour, flatten cookies to about 1/4 inch thick.
5. Gently press M&Ms on to each cookie.
6. Bake at 350 degrees for 7 minutes. Do not overcook, they will harden as they cool.
*Note* If you can not find the funfetti cake mix, you can use white cake mix and just add in 2 tablespoons of sprinkles!
Oreo Peppermint Cookies
Ingredients:
1 box of white cake mix
1 stick of butter, melted
1 egg
1/2 teaspoon of peppermint extract
1/2 teaspoon of vanilla extract
4 ounces of cream cheese, softened
1 cup of crushed Oreo cookies
1 cup of chopped Hershey Candy Cane Kisses
1/2 cup of dark chocolate chips
Instructions:
1. Combine cake mix, melted butter, egg, and extracts. Beat with a hand or stand mixer on low until a soft dough forms.
2. Add cream cheese and beat until combined.
3. Using a spoon, gently add in the kisses, chocolate chips, and then oreos.
4. In a sealed container or bag, refrigerate dough for at least a half hour.
5. Roll the dough in to 2 inch balls.
6. Bake at 350 degrees on a parchment paper covered cookie sheet for 9 minutes. Do not over bake.
7. Let cookies sit on the cookie sheet for 2 more minutes, then gently tap the top of each cookie with a spatula to even out the tops.
8. Place cookie on a wire rack to finish cooling.
If you get a chance to bake any of these, let me know how they turn out! I think the oreo peppermints are my favorite...they're amazing with a glass of milk!
Until next time! XoXoXo
