During this busy but festive season, most of us love the idea of homemade baked goods. Whether they’re a treat for our families or gifts for friends and neighbors, Christmas cookies are often a part of our traditions. There are so many delicious cookie recipes out there to choose from, but so little time! Slowing down enough to actually enjoy the baking process is really important to me. That being said, I also try to be realistic in knowing my limits. If I’m adding too much to my to-do list during this already very busy time of year, then the cookie making (or other festivities!) won’t be very fun and meaningful. I know some women who get together with their families every December and have an entire day dedicated to cookie baking. As much as I love to bake, making a whole day out of it just isn’t for me.
One easy way I have found to bake many batches of Christmas cookies without burning myself out, is to choose one type of cookie to bake every week leading up to Christmas. Usually, I start the week of Thanksgiving depending on where it falls. I leave some out for my family, freeze the rest, and defrost right before I need to give them out or bring them to get-togethers. I use freezer-safe gallon bags to store them. Here are some of my go-to, freezer-friendly Christmas cookie recipes! I hope you can try some of them out during the countdown to Christmas and that they help you cut down on some of the stress this holiday season. If homemade baking is important to you but you also don’t want to be overwhelmed by it, try making your own Christmas-Cookie Countdown! What are your family favorites? We’d love to hear!
Cookie #1: Chocolate Crinkles
Marty Sjahlushyk
What you’ll need:
- 1 ½ cups granulated sugar
- 1 ½ cups flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- 3 eggs
- ½ cup vegetable oil
- 1 ½ tsp vanilla extract
- ½ cup powdered sugar
Directions:
In a medium bowl, combine granulated sugar, cocoa powder, flour, baking powder, and salt.
In a large bowl, mix vegetable oil, vanilla, and eggs. Slowly add the dry mixture until combined.
Cover and chill the dough for a few hours or overnight.
Preheat oven to 350 and line baking sheets with parchment paper.
Put the powdered sugar in a small bowl.
Scoop 1 tablespoon of dough, roll it into a ball, and roll in the powdered sugar until it is covered. (This doesn’t have to be perfect, there can be some cookie dough showing!)
Space cookies at least two inches apart.
Bake for 10-12 minutes. (The tops of the cookies will have cracks on them)
Allow the cookies to cool for 5-10 minutes before transferring to a cooling rack.
Tip: You can swap out an equal amount of gluten free flour if you prefer!(I use Bob’s Redmill Gluten-Free Baking Flour)
Enjoy!
Cookie #2: Peanut Butter Thumb Prints
Jillian Cain
What you’ll need:
- ½ cup shortening
- ½ cup peanut butter
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp baking powder
- 1/8 tsp baking soda
- 2 tbsp milk
- 1 egg
- 1 tsp vanilla
- 1 ¾ cups flour
- ¼ cup sugar
- Chocolate kisses, about 54 (I use the Hugs kisses with the swirls)
Preheat oven to 350.
Unwrap all of the chocolate kisses so they are ready to go. Kids love to help with this part!
Beat shortening and peanut butter in large mixing bowl for 30 seconds. Add the ½ cup sugar, brown sugar, baking powder, and baking soda. Beat until combined.
Mix in egg, milk, and vanilla.
Beat in as much flour as you can and stir in the rest.
Shape dough into 1 inch balls. Roll in the remaining ¼ cup of sugar. Place the cookies 2 inches apart on a parchment paper lined baking sheet.
Bake 10-12 minutes or until edges are firm and bottoms are light brown. Immediately press a chocolate kiss gently into each cookie’s center.
Allow to cool.
Cookie #3: Ginger Snaps
Pavel Iarunichev
What you’ll need:
- ¾ cup shortening
- 1 cup sugar (plus ¼ cup sugar for rolling)
- ¼ cup dark molasses
- 1 egg
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 2 tsp baking soda
- ½ tsp salt
- 2 cups flour
Directions:
Preheat oven to 350 degrees.
Cream the shortening and sugar until light and fluffy. Add the egg and then the molasses. Stir until combined.
Add ginger, cinnamon, baking soda, and salt.
Mix well, then add the flour and stir until combined. Scoop one inch dough balls and roll gently in the remaining sugar. Place 2 inches apart on parchment paper lined baking sheet and bake for 8-10 minutes.
Cookie #4: Russian Tea Cakes/Snowball Cookies
Jeff Giniewicz
What you’ll need:
- ½ cup butter, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 1 cup flour
- ¼ cup finely chopped pecans or walnuts (or same amount almond flour)
- Powdered sugar for rolling
Directions:
Preheat oven to 375 degrees and line baking sheet with parchment paper.
Beat the butter and powdered sugar. Add vanilla, flour, and almond flour. Mix thoroughly.
Scoop 1 inch balls, place them 1-2 inches apart on the cookie sheet, and bake for 8-10 minutes.
Once the cookies can be handled, roll gently in powdered sugar or sift a generous amount over the top. There should be lots!
Cookie #5: Classic Frosted Sugar Cookies
Sbossert
What you’ll need:
- Christmas cookie cutters
- 2/3 cup butter, softened
- ¾ cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg
- 1 tbsp milk
- 1 tsp vanilla
- 2 cups flour
- Powdered Sugar Icing(recipe below)
Optional: Sprinkles, mini chocolate chips, other candies for decorating.
Directions:
Preheat oven to 375 and line baking sheet with parchment paper.
Beat butter for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the sides of the bowl.
Beat in egg, milk, and vanilla.
Beat in as much flour as you can and stir in the rest. Divide dough in half, cover, and chill for 30 minutes.
On a lightly floured surface, roll out half the dough at a time until 1/8th inch thick. Cut dough into chosen shapes. Gently place at least 1 inch apart on baking sheet.
Bake for 7-8 minutes or until edges are very light brown. Allow to cool slightly then gently move them to a cooling rack with a large spatula.
Powdered Sugar Icing:
- 1 cup powdered sugar
- ¼ tsp vanilla
- 1 tbsp milk
In small bowl, combine all ingredients. Add more milk 1 tsp at a time until you reach the desired consistency. Gently spread onto cookies with a spoon. Add sprinkles or decorations!
Tips: Use half the dough at a time, leaving the remaining dough in the fridge while you work with the first half.
Dip the cookie cutter in extra flour so it doesn’t stick to the dough as easily.
Use a wide spatula to transfer cookies so they don’t break.
Bake similar sizes of cookie cutouts together so they bake evenly.
Freeze without the frosting if you’re making these in advance. Once they are defrosted, frost and decorate!
Happy Baking and Merry Christmas!
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