Hi Friends, one of my favorite childhood memories is baking cookies to give to family and friends during the Christmas season. What’s your favorite Christmas cookie? I have a few favorite recipes I return to year after year, and I wanted to share those with you. I hope you’ll put on your apron and try making one of these recipes. Maybe you’ll find a new favorite Christmas cookie!

When the cookies are done and you’re ready to relax and enjoy one, pour yourself a cup of coffee, tea, or cocoa and settle in with a good book. May I suggest A Very English Christmas? This faith-filled novella collection is perfect for a quiet afternoon by the fire. It features three novellas set in three different eras with endless inspiration. Each story features a famous British author as a secondary character so you can experience Christmas with Jan Austen, Charles Dickens, and Beatrix Potter.

A Very English Christmas is available in print, eBook, and audio. And it’s FREE for those who are part of Amazon’s KU, Kindle Unlimited Program. Learn more at my website. Happy baking and reading!

Ginger Snap Cookies

Ingredients:

2 ¼ cup flour
1 teaspoon baking powder
¼ baking soda
¼ teaspoon salt
1 ¾ teaspoon powdered ginger
1 ¼ teaspoon cinnamon
¼ teaspoon cloves
¾ cup butter, softened
1 ¼ cup brown sugar
1 egg
½ cup white sugar (to roll the cookies in before baking)

Directions: 

Preheat the oven to 350 degrees. Mix all the dry ingredients in a large bowl. Cream brown sugar and butter. Add the egg and mix. Add the wet ingredients to the dry and mix until thoroughly blended. Pinch off small amounts of dough and roll into 1 inch diameter balls. Roll each ball in sugar and place 2 inches apart on an ungreased baking sheet. Bake 10 minutes, or until the cookies are rounded and slightly cracked. Makes five dozen cookies.

Cranberry Bliss Cookies

Ingredients

• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 tsp. vanilla extract, store-bought or homemade
• 1 cup white chocolate chips
• 1 cup dried cranberries

For The Frosting:

• 1 (8 oz.) bar cream cheese, room temperature
• 1/2 cup white chocolate chips, melted in the microwave or double-boiler
• 1 tsp. vanilla extract
• 2 cups powdered sugar

For The Topping:

• 1 cup dried cranberries, roughly chopped

Instructions

To Make the Cookies:

1. Preheat oven to 350 degrees.
2. In a separate bowl, whisk together flour, baking soda and salt until well-blended. Set aside.
3. Using an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add in the eggs one at a time, beating to incorporate. Add the vanilla, then reduce the speed to low, and slowly add in the dry ingredients. Increase the speed to medium and continue beating until well-combined. Fold in the white chocolate chips and cranberries and mix until just combined. (Do not overmix.)
4. Cover and refrigerate dough for at least 1 hour. Then place rounded tablespoons of dough onto a baking sheet that has been prepared with parchment paper, at least 2.5-inches apart. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. Remove pan and transfer to a cooling rack until cool. Wait until all cookies reach room temperature before adding frosting and toppings.

To Make the Frosting:

1. Using an electric mixer on medium speed, beat together the cream cheese and melted white chocolate until combined. (Be sure that your cream cheese is at room temperature before adding the white chocolate, or the chocolate could seize up.) Add in the vanilla and mix until combined. Then reduce speed to low and add the powdered sugar. Mix until incorporated. Then use a rubber spatula to scrape down the sides of the bowl, and beat once more for 1 minute on medium speed until the frosting is smooth. You can add more powdered sugar for a thicker frosting.
2. Spread the frosting on the cooled cookies. Then immediately sprinkle the frosted cookies with the chopped dried cranberries.

 

Peppermint Melt Away Cookies

Ingredients:

1 cup butter, softened
½ cup confectioners’ sugar
½ teaspoon peppermint extract
1 ¼ cup all-purpose flour
½ cup corn starch

Frosting:

2 Tablespoons butter, softened
2 Tablespoons milk
¼ teaspoon peppermint extract
1 ½ cup confectioners’ sugar
½ cup crushed peppermint candies or candy canes

Directions:

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.

Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners’ sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

Directions:

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.

Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners’ sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

Merry Christmas,

Carrie