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
Every time Tasha Tudor baked cookies (on a regular basis – she had an afternoon tea party every day) she always made enough for the dolls in the household, scaled the their size. I love Tasha Tudor.
These are the best cookies ever! I can’t screw them up. Add as much flour as needed when rolling out…
Janie’s Sour Cream Sugar Cookies
Makes 3 dozen – can be dropped or rolled (add a little more flour as necessary when rolling)
1 1/2 cups sugar
1 1/4 cup butter or margarine
1 teaspoon vanilla
2 eggs
Add:
3/4 teaspoon baking soda
1/4 teaspoon nutmeg
2 teaspoons baking powder
3 1/2 cups flour
dash of salt
Stir in 1 cup sour cream
Drop by teaspoon on ungreased cookie sheet.
Bake at 375 degrees for 8 minutes.
Icing——
1 pound powdered sugar
3/4 cup Crisco solid plus 2 Tablespoons
2 Tablespoons butter or margarine
5 teaspoons milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1/2 teaspoon almond flavoring
Mix and ice cookies… YUMMM!
What a fun idea! My family favorite is a Triple Ginger Cookie, that includes powdered ginger, fresh ginger, and candied ginger. Since they’re just formed in little balls, they could easily be adapted to a tiny doll size cookie!
Spritz cookie! They are so fun to make and come in so many sizes!
My favorite holiday (anytime?) cookie are Swedish gingerbread, “Pepparkakor”. I’ve made them in many sizes, but hadn’t thought of making tiny ones for dolls. I love the idea of making cookies and doing separate sheets of human size and doll size for each cookie. What a fun little girl’s dolly tea party we could have!