Classic Christmas Cookie Recipes
There is nothing quite like the smell of freshly baked cookies during the holiday season. With that in mind, we have gathered two classic Christmas Cookie recipes for you to try this holiday season!
WHITE CHOCOLATE PEPPERMINT PATTIES
What would Christmas be without anything peppermint flavoured? These White Chocolate Peppermint Patties will be the highlight of the dessert table.
source: www.countryliving.com (Becky Stayner)
Here's what you'll need:
- 4 c. confectioners’ sugar
- 1/4 c. (1/2 stick) unsalted butter, at room temperature
- 1/4 c. heavy cream
- 1 1/2 tsp. pure peppermint extract
- 1/2 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- Cooking spray
- 12 oz. white chocolate, chopped
- 2 tbsp. solid coconut oil
- Crushed peppermints, for garnish
- Line baking sheets with parchment paper. With your electric mixer on low speed, beat confectioners’ sugar, butter, cream, peppermint extract, vanilla extract, and salt until smooth. This should take a minute or two. Roll the mix into 30 balls and place onto your previously prepared baking sheets, spreading them evenly. Flatten each into 1/4-inch-thick disks using a greased piece of wax paper. Cover and freeze 30 minutes.
- Microwave chocolate and coconut oil in a bowl 30 seconds before stirring. Continue to microwave and stir in 10-second intervals until the chocolate is evenly melted.
- Dip the chilled peppermint disks into the melted chocolate using a fork. Be sure to tap off any excess chocolate before returning the disks back to the baking sheet.
- Sprinkle crushed peppermints over the patties and Chill until set. Store, refrigerated, in an airtight container for up to 1 week.
Are you looking for a stocking filler that is both sweet and simple? Then look no further than these sugar-cookie buttons! The ideal Christmas cookie.
Here's what you'll need:
- 2 stick unsalted butter
- 1 c. sugar
- 2 eggs
- 2 tsp. vanilla
- 3 c. all-purpose flour
- 1/2 tsp. salt
- In a large bowl, beat butter and sugar together until light and fluffy. This is best done with a mixer on high. Reduce mixer to medium, and beat in eggs, 1 at a time. Add in vanilla. Reduce mixer to low, and beat in flour and salt until a soft dough forms.
- Divide dough into 4 equal pieces and pat each into a disk. Wrap each disk tightly with plastic wrap and refrigerate overnight.
- Roll out each disk between 2 sheets of well-floured parchment to 1/8-inch thickness. Transfer to a baking pan, wrap tightly with plastic wrap, and refrigerate, 30 to 60 minutes.
- Remove and unwrap 2 dough disks. Use a well-floured 3-inch round cutter to cut out 12 cookies. Transfer to a parchment-lined baking pan, spacing cookies about 1 inch apart. To make each resemble a button: Using the blunt side of a 2 3/4-inch round cutter, indent a circle on the cookie's surface. Then, using a straw, poke 2 holes near the center of each cookie. Repeat with 2 remaining dough disks.
- Preheat oven to 200 degrees celsius. Meanwhile, refrigerate pans with cookies until chilled, about 15 minutes. Bake until cookies are golden around edges and firm, about 5 minutes. (If necessary, use a skewer to reopen buttonholes.) Transfer to a wire rack to cool.
- For packaging, string a ribbon through a stack of 6 button cookies and tie before placing in box.
And there you have it. A Christmas cookie fit for Santa Claus himself!