Hi Friends, One of my favorite childhood memories is baking cookies to give to family and friends during the Christmas season. I wanted to share a few of my favorite recipes with you. So I hope you’ll put on your apron and give one a try. Maybe you’ll find a new favorite Christmas cookie!

When the cookies are done and ready to enjoy, pour yourself a cup of tea or cocoa and settle in with a good book. May I suggest Moonlight Over Manhattan? It’s an inspirational contemporary romance with lots of heart and hope for the holiday season.  You can read more about Moonlight Over Manhattan at this link and download your copy for only $2.99 at Amazon Kindle!Happy reading and baking! I hope you’ll enjoy a few cookies with me!

Gingersnap 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.

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.

Cranberry White Chocolate Cookies

Ingredients:

1 cup butter, softened
¾ cup sugar
¾ brown sugar
2 large eggs, room temperature
1/3 cup cranberry juice
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups dried cranberries
2 cups white chocolate chips

Glaze:

2 cups white chocolate chips
2 tablespoons, plus 1 ½ teaspoon shortening

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. In another bowl, combine the flour, baking powder and salt. Gradually add this to the creamed mixture and mix well. Fold in the cranberries and vanilla chips.

Drop by rounded teaspoonfuls 2 inches apart onto a greased baking sheets. Bake at 350 degrees 10 – 12 minutes until the edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.

For the glaze, microwave the vanilla chips and shortening at 70% power until melted. Stir until smooth. Drizzle over the cookies.

Merry Christmas,

Carrie