Hi Everyone! Baking Christmas Cookies is one of my favorite Christmas traditions. Ever since I was a little girl I've looked forward to spending time baking and exchanging favorite holiday cookies with my mom, aunts, grandmas, sisters, and friends. This year, my young nieces joined me and we decided it would be fun to make some doll-size cookies too! The three batches of little bite-size cookies turned out so cute and will be making delightful holiday gifts for a couple of special girls and their dolls. Two of the cookie recipes are even gluten-free!
I wanted to share these recipe's with you, maybe they'll be added to your own holiday traditions too!
Do you have a favorite holiday cookie recipe? I'd love to know! Let's make this a cookie exchange and you can share your favorite in the comments below!
Enjoy and have a Merry Christmas!
~Shari
Chocolate Drop Cookies
No gluten and no baking!
Ingredients:
- 2 cup sugar
- ½ cup butter
- ½ cup cocoa
- ½ cup milk
- 1 teaspoon vanilla
- 3 cups quick cooking oats
Mix sugar, butter, cocoa, vanilla, and milk in a medium sized saucepan and bring to a boil. Reduce heat to medium and boil 3 to 4 minutes. Remove from heat and stir in the rolled oats.
Drop by spoonfuls onto waxed paper (we used a 1 ½” cookie scoop) and let stand until cool enough to touch. For the doll size cookies, split a warm cookie into eight equal portions.
Reshape the cookies with your fingers and let stand until hardened.
*Makes about three dozen full-size cookies – or 24 dozen doll-size cookies
Candy Cane Cookies
One of My Holiday Favorites!
Ingredients:
- 1 cup butter
- 1 cup confectioner's sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon peppermint
- extract
- 1 teaspoon salt
- 2 ½ cups flour
- ½ teaspoon red food
- coloring
- 1 finely crushed candy
- cane (large size, not mini)
- ¼ cup granulated sugar
Heat oven to 375°. Cream butter and confectioner's sugar together. Stir in egg, vanilla, peppermint extract, and salt until well blended. Mix in flour. Divide dough in half and blend in red food coloring into one half.
Use a cookie scoop to scoop up a ball of each dough color. For the doll-size cookie, divide each scoop into eight equal parts. Roll the dough into balls.
Stack a white and red ball together.
Roll the stacked balls into a rope. About ½” thick for full size cookies and ¼” thick for doll-size cookies.
Twist the rope to get a candy cane like swirl.
Split the rope into two equal parts and curve the top of each part to form the crook of the cane.
Mix the crushed candy candy cane with the granulated sugar in shallow dish. Dip the top of each candy cane cookie in the sugar mix and arrange the cookies on an ungreased cookie sheet. Bake full-size cookies for about 9 – 10 minutes and doll-size cookies for about 6-7 minutes. Cookies should be firm but not brown.
Peanut Blossoms
A Holiday Favorite Made without Flour!
Ingredients:
- 1 cup peanut butter
- 1 ½ cup sugar, divided
- 1 egg
- about 2 dozen Chocolate Kisses or Chocolate Stars for full-size cookies
- about ½ cup Chocolate Chips for doll-size cookies
Preheat oven to 350 degrees.
Mix peanut butter, 1 cup sugar, and egg together until a stiff dough forms.
Use a cookie scoop to scoop up dough. For the doll-size cookie, divide each scoop into eight equal parts.
Roll the dough into balls and then roll in granulated sugar. Place on an ungreased baking sheet and bake full-size cookies for about 9 – 10 minutes and doll-size cookies for about 6-7 minutes. The surface of the cookies should just be starting to crack.
Immediately after taking the cookies out of the oven, press a chocolate kiss into the center of the full-size cookies or a chocolate chip into the center of the doll-size cookies.
Remove the cookies from the cookie sheet and allow to cool until them chocolates set.
*Makes about 2 dozen cookies - or 16 dozen doll-size cookies
Yum, yum, yum! No it's time to make some cookies!
Do you have a favorite holiday cookie recipe? I'd love to know! Let's make this a cookie exchange and you can share your favorite in the comments below!
25 Comments
The cookies look delicious. I love thumbprint cookies and cherry winks. (Date cookie rolled in crushed cornflakes and a cherry half on top.)
All of the cookie recipes sound delicious!
Josefina Montoya and I are making bizcochitos!! We’re using a recipe from the facebook page of El Rancho de las Golondrinas, the historic hacienda that was used for research on Josefina’s books. https://www.facebook.com/141239336525/posts/10158559136581526/
My favorite holiday cookies are ginger snaps! They are soooooo delicious!
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar
Bake at 350 degrees for 10 minutes
Several years ago I made a whole bakery from polymer clay for my grand niece and saved a set for myself, naturally. I made cookies, cakes, pies, and a variety of breads and rolls,
When I gave it to her, she said she really liked it, but her dolls needed some healthy food too. So we expanded to a bakery/deli and I made salads, as well as a variety of sandwiches, fruits and vegetables.
I had more fun and learned a lot about working with polymer clay.