10 Cookie Recipes to Delight Your Christmas

Christmas holidays are synonymous with joy, laughter, and delicious treats and Christmas cookies are a staple in spreading that festive cheer. Make your Christmas evening more special with our incredible recipes. Whether you are baking for your loved ones, Delightful for Any Occasion, or leaving a plate of cookies for Santa, these 10 classic Christmas cookie recipes are sure to satisfy your sweet tooth. Enjoy baking together with your family with our unique recipes. We will provide an overview of each cookie, including key ingredients and basic instructions.

Almond Shortbread Cookies

Materials:

  • 1 cup unsalted butter
  • 1/2 cup powdered sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Sliced almonds for decoration

Guidelines:

Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Cream the butter and powdered sugar together in a mixing bowl until creamy. Add the almond extract and mix well. Mix in the flour and salt gradually until the dough comes together.

Wrap the dough in plastic wrap and roll it into a log form. Chill for 30 minutes in the refrigerator. Chill the dough and cut it into 1/4-inch thick circles. Place the rounds on a baking sheet and top with almond slices. Bake for 12-15 minutes, or until the edges are golden brown.

Sugar Cookies

Requirements:

  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups white sugar
  • One cup of unsalted butter
  • One large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Guidelines:

Cream the butter and sugar together in a large mixing bowl until creamy. Then add the egg, vanilla essence, and almond extract and mix well. Blend in the flour gradually until the dough comes together. Divide the dough into two equal halves, shape into discs, cover in plastic wrap, and chill in the refrigerator for at least 1 hour. Then, before placing the batter on the baking pan, taste it.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Roll out one of the refrigerated dough discs to about 1/4 inch thickness on a floured surface. Make cookies using your favorite holiday cookie cutters. Place cookies on an ungreased cookie sheet. Bake for 8 to 10 minutes or until the edges are lightly golden.

Let them cool on a wire rack before decorating with icing and sprinkles. To get more recipes for foods and sweets visit Route Shopping now!

Gingerbread Cookies

Materials:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup molasses
  • 1/2 cup brown sugar

Guidelines:

Whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt in a large mixing basin. In a separate dish, beat the butter, molasses, and brown sugar until creamy. Mix the dry ingredients into the wet mixture gradually until fully blended. Refrigerate for at least 1 hour after dividing the dough in half and shaping it into discs.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Roll out the refrigerated dough to approximately 1/4 inch thickness on a floured surface. Using cookie cutters, cut into gingerbread shapes. Place the cookies on a baking sheet lined with parchment paper. Bake the cookies for 1012 minutes, or until they are hard. Allow them to cool completely before decorating with frosting and candies.

Peppermint Snowball Cookies

Materials:

  • One cup melted unsalted butter
  • One cup powdered and grinded sugar
  • 1 teaspoon peppermint extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt and sugar
  • Crushed candy canes for garnish

Guidelines:

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Cream the butter, powdered sugar, and peppermint essence in a mixing bowl until smooth. Mix in the flour and salt gradually until a dough forms. Place the dough on a baking sheet and roll it into 1-inch balls. Make careful to lubricate the surface with oil or butter.

Bake for 10 to 12 minutes, or until the edges are brown. Allow the cookies to cool for a few minutes before rolling them in crushed candy canes.

Linzer Cookies

Materials:

  • 2 cups all-purpose flour
  • 1 cup ground almonds
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Raspberry jam for filling

Guidelines:

Combine the flour and ground almonds in a mixing dish. In a separate dish, mix together the butter and sugar until smooth. Mix in the egg and vanilla essence until fully mixed.

Add the flour mixture gradually until a dough forms. Divide the dough in half, form into discs, wrap in plastic wrap, and chill for 1 hour. After refrigerating the mixture, do not immediately place it in the oven.

Preheat your oven to 350°F (175°C). Roll out one dough disc on a floured surface to about 1/4 inch thickness. Cut out pairs of cookies using a Linzer cookie cutter. For half of them, cut out a smaller center hole. Bake for 10-12 minutes or until the edges are lightly golden. Once the cookies have cooled, spread raspberry jam on cookies and sandwich them with the ones with the center holes.

Snickerdoodles

Materials:

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 1/2 cups white sugar
  • 2 large eggs
  • 2 teaspoons ground cinnamon

Guidelines:

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Cream the butter and sugar together in a large mixing bowl until creamy. One at a time beat in the eggs. Whisk together the flour, cream of tartar, baking soda, and salt in a separate basin. Gradually add the dry ingredients to the wet mixture, mixing thoroughly after each addition. Combine the ground cinnamon and 2 tablespoons of sugar in a small bowl. To prevent cracking, add a small amount of oil.

Roll the dough into 1-inch balls in the cinnamon-sugar mixture. Place the cookies on a baking sheet lined with parchment paper. Bake for 810 minutes, or until the edges are brown.

Peanut Butter Blossoms

Materials:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  •  2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 48 milk chocolate kisses, unwrapped

Guidelines:

Preheat your oven to 375°F (190°C). In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth. Beat in the egg, milk, and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture until well combined. Shape the dough into 1-inch balls and roll them in granulated sugar.

Place the cookies on an ungreased cookie sheet. Bake for 10-12 minutes or until they are lightly golden. Immediately press a chocolate kiss into the center of each cookie.

Chocolate Crinkle Cookies

Materials:

  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar

Guidelines:

In a large mixing bowl, combine cocoa, white sugar, and vegetable oil. Beat in the eggs one at a time, followed by the vanilla extract. Combine the flour, baking powder, and salt in a separate basin. Mix in the dry ingredients gradually with the chocolate mixture until fully blended. Because the break is critical, rest your combination manually.

Refrigerate the dough for at least 4 hours or overnight. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Make 1-inch balls of dough and roll them in powdered sugar. Place the cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the cookies are cracked.

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Oatmeal Raisin Cookies

Materials:

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup raisins

Instructions:

Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.

Beat in the eggs and vanilla extract. In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture until well combined. Stir in the oats and raisins. Drop spoonful’s of dough onto a parchment-lined baking sheet. Bake for 10-12 minutes or until the edges are golden brown. In addition to that, for recipes that are more incredible visit Route Shopping.

White Chocolate Macadamia Nut Cookies

Materials:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups white chocolate chips
  • 1 cup macadamia nuts

Guidelines:

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Cream the butter, granulated sugar, and brown sugar together in a large mixing basin until smooth. Incorporate the eggs and vanilla essence. Whisk together the flour and baking soda in a separate basin. Add the dry ingredients to the wet mixture gradually, mixing until thoroughly blended. Add the white chocolate chips and macadamia nuts and mix well. If you are allergic to certain nuts, you can substitute them.

Drop spoonfuls of dough onto a baking sheet coated with parchment paper. Bake the cookies for 10-12 minutes, or until they are gently brown. With chocolate milk, enjoy your steaming hot cookies.

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