8 Delicious Christmas Cookie Recipes
Less than a week to big Christmas days. Now is not the time to worry about calories but to savour the taste of tastiest cookies and share the spirit of Holiday with others. We bring to you our most easy and delicious cookie recipes that you can prepare at home and share with your friends and family.
Classic Peanut Butter Cookies:
- Mix butter, peanut butter, and sugars together in a bowl and beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll the dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern.
- Bake in a preheated 375° F oven for about 10 minutes or until cookies begin to brown.
Raspberry – Almond Linzer Cookies:
- Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally until fragrant and let it cool
- In a food processor, process the almonds and ¼ cup of brown sugar until the almonds are finely ground.
- In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar until fluffy. Beat in the egg and vanilla. Gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
- Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
- Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
- Bake, rotating the baking sheets halfway through, until the edges are golden(10 to 12 minutes). Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
- Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.
Crunchy Chocolate Chip Cookies:
- Preheat the oven to 375° F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in another bowl until light and fluffy.
- Add the eggs to the butter mixture, one at time, beating after each addition, add vanilla and beat.
- Add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 2 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands.
- Bake until the cookies are golden but still soft in the center, rotating the baking sheets halfway through.
- Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
Oatmeal – Raisin Cookies:
- Combine the oats, flour, cinnamon, baking powder and salt in a large bowl.
- Beat the butter, sugar and molasses in another bowl with a mixer on medium-high speed until fluffy.
- Beat in the egg and vanilla until smooth, about 2 more minutes.
- Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
- Preheat oven to 350 ° F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork.
- Bake until the cookies are golden, 15 to 17 minutes.
- Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, mix together sugar, butter, and almond extract until just smooth.
- One at a time, beat in the eggs. Add the flour mixture and almonds and mix until just incorporated (do not overmix). Refrigerate the dough, covered, until firm enough to handle(30 to 60 minutes).
- Heat oven to 350° F. Divide the dough in half and shape into two 12-by-2-inch logs (about ¾ inch thick). Place on a parchment-lined baking sheet. Bake until just golden around the edges and firm to the touch (25 to 30 minutes). Transfer the loaves to a rack and cool for 15 minutes.
- Using a zig-zag knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 18 to 22 minutes.
- Cool completely on the baking sheet. Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Glazed Lemon Cookies:
- With a mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
- Divide the dough in half and shape into 1¼-inch-diameter logs. Wrap in wax paper and refrigerate until firm (30 minutes).
- Heat oven at 350° F. Slice the logs into ⅜-inch-thick pieces and space them 1½ inches apart on parchment-lined baking sheets.
- Bake until lightly golden (16 to 20 minutes). Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
- In a bowl, whisk together the confectioners’ sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.
- In a food processor, process the almonds and sugar until finely ground.
- In a small saucepan, combine the almond mixture with the butter, corn syrup, cream, vanilla, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
- Remove from heat and stir in the flour; transfer the mixture to a bowl and refrigerate until firm, about 1 hour.
- Heat oven to 350° F. Roll level teaspoons of the dough into balls and place on parchment-lined baking sheets, spacing them 3 inches apart. With damp fingertips, gently flatten the balls to a ¼-inch thickness. One baking sheet at a time, bake until golden brown; cool for 1 minute on the baking sheet, then transfer to wire racks to cool completely.
- Spread the underside of each cookie with the chocolate. Place, chocolate side-down, on parchment-lined baking sheets and refrigerate until the chocolate is set. Store the cookies in an airtight container at room temperature for up to 3 days.
Crispy Spice Cookies:
- Heat oven to 350° F. In a bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper, and cloves.
- Using a mixer, beat the shortening and sugar until fluffy. Beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not overmix).
- Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches apart.
- Using a glass, press the balls to a ⅜-inch thickness and sprinkle with more granulated sugar.
- Bake, rotating the sheets halfway through, until the edges are firm (10 to 12 minutes). Cool slightly on the baking sheets, then transfer to racks to cool completely.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Try these very easy and delicious recipes and let us know your feedbacks on the same.