One of our very favorite things to do during the last week before Christmas is make cookies. And then give them all away. Ok, maybe not all of them. Sharing the Christmas cookies we are making this year!
Cranberry Bliss Bars (Starbucks Copycat Recipe)
- 1 cup butter, melted
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 tsp orange extract
- 1 tsp vanilla extract
- 1/2 tsp ground ginger
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1 cup white chocolate chips
- 3/4 cup Craisins
Frosting & Topping:
- 8 oz. cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp orange extract
- 1/2 tsp vanilla extract
- 1/3 cup Craisins, roughly chopped
- 2 squares baking chocolate or almond bark, melted
- Preheat oven to 350 degrees F. Line a 13×9 inch jelly roll pan or rimmed cookie sheet with parchment paper. If you don't have a 9×13 jelly roll pan, you can also use a regular 9×13 casserole dish.
- Beat together melted butter and brown sugar with an electric mixer, medium speed. Add in eggs, 1 tsp orange extract, 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt and flour, beating until just blended. Don't overmix.
- Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Do not overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
- To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour to help them set up before cutting. Cut into triangles & enjoy!
Soft & Chewy Ginger Molasses Cookies
- 4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 1/2 cups butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup molasses
- sugar for rolling
- Preheat the oven to 375 degrees F. Line a couple large, rimmed baking sheets with parchment paper, or lightly coat with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, ginger. Set aside.
- In a large bowl (or in the bowl of an electric stand mixer,) beat together the butter and granulated sugar, for 2-3 minutes, until light and creamy. Add the molasses and eggs and mix until well-combined, another 2-3 minutes.
- Stir in the dry ingredients and mix until combined.
- The dough can be rolled and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a bit. If so, chill for 20-30 minutes (or up to several days) before rolling into balls.
- Roll the dough into 1-inch balls (you can make them smaller or larger, too) and then roll the cookie dough balls into granulated sugar. Space the cookies an inch or so apart on the lined cookie sheets and bake for 8-10 minutes. Don't over bake if you want a soft, chewy cookie. Adjust the baking time, more or less, if the cookies are overly small or large.
- Remove the cookies to a cooling rack and let cool completely. These cookies stay soft and chewy well-covered for several days at room temperature. The baked cookies also freeze very well.
Mint Chocolate Chip cookies
- Baking Pan
- 1 pouch Betty Crocker Sugar Cookie Mix (1lb. 1.5 oz.)
- 1/2 cup softened butter
- 1/2 teaspoon mint extract
- 1/8 teaspoon green food coloring (optional)
- 1 egg
- 1 cup Andes Mints crumbles
- 1 cup semisweet chocolate chips
- Heat oven to 350 degrees.
- In a large bowl, stir butter, mint extract, food coloring and egg together.
- Add in cookie mix
- After cookie mix is incorporated, stir in mint crumbles and chocolate chips.
- Using 1/4 cup cookie scoop or measuring cup, place dough 2 inches apart on ungreased cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Let cool on cookie sheet for 3-5 minutes before placing on cooling rack.
Butter Cookies (With Almond Flavoring)
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 cups flour
- 1 tsp almond extract
- 1/2 tsp green food coloring (optional)
- Cream butter and sugar together. Add almond extract and food coloring if you are using it.
- In a separate bowl, mix flour and salt together, and then add this to the butter mixture and mix until incorporated.
- *Roll the cookie dough into a log and wrap in parchment paper or plastic wrap. Chill for at least an hour.
- Roll the chilled dough in sugar (optional).
- Use a sharp knife to cut dough into slices of even thickness (see notes)
- Place cookies on a parchment-lined baking sheet and bake at 325 degrees F. for 10-12 minutes or until the edge is just turning golden brown.
- At this point, I roll each section of dough into a ball & use a cookie stamp. You can do it with a stamp or not.
Peanut Butter Cup Cookies
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 tsp salt
- 1 tsp baking soda
- 36 mini peanut butter cups
- Cream together brown sugar, white sugar, butter, peanut butter, egg & vanilla extract.
- Add in flour, salt and baking soda. Mix until incorporated.
- Unwrap 36 mini peanut butter cups and set aside.
- Form dough into 1" ball and place in a greased mini muffin tin.
- Bake at 350 degrees F. for 8-10 minutes.
- After removing tin from the oven, immediately push peanut butter cup into the center of each cookie. Let them cool completely before removing from the tin.