christmas cookie recipes to try at home in 2020

Instructions:

• Preheat: Preheat the oven to 300 degrees.
• Mix Wet Ingredients: Cream the butter with the sugars, using an electric mixer on medium speed, until fluffy (approximately 30 seconds). Beat in the egg and the vanilla extract for another 30 seconds.
• Mix Dry Ingredients: In a second bowl, sift together all the dry ingredients.
• Combine: Beat dry mixture into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips with a spatula or wooden spoon.
• Place on a baking sheet: Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle.
• Bake: Bake in preheated oven for 20-22 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 16 cookies

Instructions:

• In a food processor, mix the flour, baking powder, powdered sugar, granulated sugar and salt. Slowly add in small dice-sized pieces of cold butter. Break the butter down into the mixture with bursts of the food processor. Once all the butter is added in, the batter should have the consistency of cornmeal.
• Add the vanilla extract to the batter and roll it into a giant ball.
• Split the dough into two equal amounts. Return one portion to the food processor where you can add in your food coloring, additional extract flavoring or cinnamon and a few extra tablespoons of flour to counterbalance the moisture of the food coloring.
• Now that you have two dough balls, one white and one red or green, roll them both out on separate sheets of waxed paper. Aim to have each dough sheet resemble the shape of an 8.5 x 11 sheet of notebook paper. It is important to get both dough sheets to measure up as closely as possible. Refrigerate the two dough sheets separated by wax paper for 1 to 2 hours.
• Remove your dough from the refrigerator and remove the wax paper. Let the dough drop in temperature for about a minute or two. Slightly wet the white dough sheet and place the red/green sheet on top of it.
• Begin rolling the two dough sheets together like a jelly roll. As you roll, cracks may form in the white dough. Simply rub the cracks out with your fingers. Complete rolling until you have a two-color cookie log.
• Pour the entire bottle of colored ball sprinkles onto a baking sheet. Gently roll your cookie log in the sprinkles so that the entire log is coated in sprinkles. Wrap the log tightly in plastic wrap and return to the refrigerator for 1 to 2 hours.
• Heat your oven to 325 degrees. Unwrap your cookie log and slice it into cookies that are around ⅛- to ¼-inch thick and arrange them on parchment-lined baking sheets. Bake cookies for 17-20 minutes, checking to see that the bottoms of the cookies are a golden brown.

Yield: Around 36 cookies
Calories: 150/cookie

Instructions:

• Preheat the oven to 350 degrees F.
• Mix wet ingredients: beat butter, sugars, egg, and vanilla with a mixer on medium.
• Combine dry ingredients: mix flour, baking soda, baking powder, salt, oats, coconut, pecans, and corn flakes.
• Add dry ingredients to wet ingredients and mix to blend.
• Roll into about 1-inch diameter balls and place on a cookie sheet lined with parchment paper. Makes about 3 dozen cookies.
• Bake for 15-18 minutes at 350 degrees F.
• Serve with milk (and carrots for the reindeer)!

Yield: 36 cookies

Instructions:

• Cream butter and sugar. Beat in egg, vanilla, and peppermint.
• Stir flour with salt and baking powder; stir into creamed mixture.
• Divide dough in half. Blend food coloring into one half. Cover and chill both doughs for 30 minutes.
• Divide each dough half into 20 balls. Keep half of each dough chilled until ready to use.
• Roll each ball into a 6-inch rope. For each cane, pinch together one end of a red rope and one end of a white rope. Twist ropes together. Pinch together remaining ends. Place on cookie sheet. Curve to form cane. Repeat. Tip: If the dough gets too warm to work with, put back in the fridge until chilled again.
• Bake at 375° for about ten minutes.

Yield: 20 cookies
Calories: 138 per cookie

Instructions:

• Preheat oven to 375 degrees
• In a bowl, combine butter - room temperature, salt, and vanilla and beat with a mixer (or by hand).
• Add the sugar followed by the eggs and continue beating until well combined.
• Add flour and once well-combined mix in the chocolate chips.
• Scoop 1-inch globs of dough and place them on an ungreased cookie sheet.
• Flatten the dough by using the bottom of a drinking glass.
  • Dampen the glass with water to prevent sticking
• Place in the oven and bake for 10 minutes or until visibly brown on the bottom edges.

Yield: 20 cookies (depending on the size of cookies)

Instructions:

• In a medium-sized bowl, mix together the cocoa powder, white sugar, and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla.
• In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not over beat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
• When ready to bake, preheat oven to 350°F | 175°C. Line 2 cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
• Add the confectioners (icing) sugar to a smaller bowl. Generously and evenly coat each ball of dough in confectioners’ sugar and place onto prepared cookie sheets.
• Bake in a preheated oven for 10 minutes (for small cookies) or 12 minutes (for larger cookies). The cookies will come out soft from the oven but will harden up as they cool.
• Allow Christmas Krinkle cookies to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.

Yield: 20 cookies
Calories: 88 calories (per cookie)

Instructions:

• Melt the chocolate chips and butterscotch chips in a large pot on the stove. Keep the heat on low and stir frequently to avoid burning the chips.
• Add in peanuts and chow mein noodles.
• Mix to cover the peanuts and chow mein noodles.
• Remove from heat and use a spoon to scoop up a medium-size cluster.
• Add to foil or parchment paper.
• Let the clusters cool and harden for about 15 minutes before serving.

Yield: About 35, depending on how big you make your clusters.
Calories: 180 (per cookie)