Christmas Cookies Made for a Claus
Who doesn’t love the fresh smell of cookies baking in the oven? Even when they aren’t warm and gooey, people go crazy over eating the dough straight out of the fridge. Not many things taste delicious from start to finish! But cookies break the “mold.”
Christmastime is the perfect excuse to become an expert baker. Even for those of you who haven’t used your oven since you moved in three months ago (a.k.a me) and can’t seem to follow a recipe if you tried (also referring to myself). So I went out on a search for quick cookies recipes that would surely impress my family this holiday season. I can’t wait to try them out and I hope you get the itch to produce Christmas cookie masterpieces for your friends and family!
Oreo Peppermint Crunch Cookies
Photo Source: www.insidebrucrewlife.com
- 1 box white cake mix (15.25 oz.)(I use Pillsbury)
- 1 stick butter, melted (8 Tbsp.)
- 1 egg
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 cup Oreo cookie chunks
- 1 cup Andes Peppermint Crunch pieces
- 1/2 cup dark chocolate chips
- Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes.
- Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.
- Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies.
Peanut Butter Kiss Cookies
Photo Source: www.eatingonadime.com
- 1/2 cup Peanut Butter
- 1/2 cup Butter
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 tsp Vanilla
- 1 Egg
- 1 1/3 cup Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 24 Hershey Kisses (unwrapped)
- Preheat ovento 350.
- Cream together peanut butter, butter, sugar and brown sugar until smooth.
- Add egg and vanilla and beat together.
- Whisk together flour, bakingsoda and salt in a separate bowl.
- Slowly add dry ingredients to the creamed mixture, beating until incorporated.
- Roll into 24 1″ balls and place on cookie sheet several inches apart.
- Gently make anindentation in the center of each cookie.
- Bake 12-14 minutes.
- Place a Hershey Kiss in the center of each cookie.
Red Velvet Crinkle
Photo Source: www.ahelicoptermom.com
- 1 box Red Velvet Cake Mix (Duncan Hines),
- 6 tbsp Butter,
- 1 cup Powdered Sugar,
- 1 tsp Cornstarch,
- 2 Eggs.
1. Preheat oven to 375°.
2. Combine cornstarch and powdered sugar in small bowl.
3. In a large bowl, combine cake mix, melted butter and eggs. Mix with a spoon until all dry ingredients are incorporated.
4. Form dough into 1-inch balls (or use a melonballer scoop) and roll in powdered sugar.
5. Place on cool, ungreased baking sheets about 2 inches apart.
6. Bake 9-11 minutes or until set.
7. Cool several minutes on baking sheet then transfer to wire rack to cool completely.
Tips: Can add white chocolate chips or cream cheese icing drizzle for added flavor.
Confetti Cake Batter
Photo Source: www.sallybakingaddiction.com
- 1 box (18.25 oz) vanilla/white cake mix
- 1 teaspoon baking powder
- 2 large eggs
- 1/3 cup vegetable/canola oil or melted coconut oil
- 1/2 teaspoon vanilla extract
- 1 cup sprinkles
Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles – you do not want to dye the cookie dough by overstirring the sprinkles.
Drop rounded 1-inch balls of dough onto prepared baking sheet. Bake for 9 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week. Cookies freeze well, up to 2-3 months.