5 Delicious Cookie Recipes for Santa, Cookie Exchanges, Etc!
This is the first year that one of my littles knows the truth about Santa. Don’t worry- mama was much more emotional than he was. He is my little scientist and analyst, and he kind of already had his suspicions. I, on the other hand, am an emotional pregnant mama and am not ready for my kids to grow up so I may have shed a tear or two….. Or more haha ;’)
Of course, one of the first questions he asked- “Do I get to help eat the cookies?!” Of course! That’s one of the best parts, right?? ;)
And since we want to leave Santa the best cookies, it’s nice to have some options to choose from! Sugar cookies are tasty, but variety is nice, too. If you’re looking for some particularly tasty and/or unique cookie recipes for Santa, for your cookie exchange party, favorite things party or just because you love cookies and like options, here are some you should add to your list!
Marshmallow Cutout Cookies. These definitely take a little work- but boy are they worth it! The marshmallow filling is perfectly paired with the brownie-like cookies, and they are chewy and soft and so addictingly tasty! If you have mini Christmas shaped cookie cutters, they would be such a cute addition to any cookie spread! You could also color the marshmallow fluff to be red and green to make it more festive! But then again, Christmas is all about Christ’s love, so the hearts work just fine, too :).
Chocolate Marshmallow Cutouts Recipe
Yield: 28 servings
Serving size: 28
Calories per serving: 165
Ingredients:
Serving size: 28
Calories per serving: 165
1 1/4 cups 1-1/4 butter, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 jar (7 ounces) marshmallow creme
Directions:
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape. Preheat oven to 350°. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 6-8 minutes or until cookies are set. Using a 1-1/4-in. heart-shaped cookie cutter, score the center of half of the cookies. Cool completely on pans on wire racks. Using the same heart-shaped cookie cutter, gently cut scored cookie tops and remove the center of each. Spread marshmallow creme over the bottom of the solid cookies; cover with remaining cookies. Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake cookies as directed. Yield: about 2 dozen.
Originally published as Chocolate Marshmallow Cutouts in Cookies & Candies Bookazine 2015, p64
Source: tasteofhome.com
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape. Preheat oven to 350°. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 6-8 minutes or until cookies are set. Using a 1-1/4-in. heart-shaped cookie cutter, score the center of half of the cookies. Cool completely on pans on wire racks. Using the same heart-shaped cookie cutter, gently cut scored cookie tops and remove the center of each. Spread marshmallow creme over the bottom of the solid cookies; cover with remaining cookies. Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake cookies as directed. Yield: about 2 dozen.
Originally published as Chocolate Marshmallow Cutouts in Cookies & Candies Bookazine 2015, p64
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
White Chocolate Dipped Snickerdoodles. Snickerdoodles are a basic and delicious staple- but have you ever tried them dipped in white chocolate?? It takes them from wow! to WOW! I could be partial because I love white chocolate, but it’s seriously such an easy way to take this basic and delicious cookie to an even tastier level! Just always err on the side of under baked- I much prefer a soft, chewy snickerdoodle to an overbaked, crispy one!
White Chocolate Snickerdoodles
Classic snickerdoodles dipped in white chocolate and sprinkled with cinnamon and sugar.
Prep time:
Cook time:
Yield: 3 dozen
Serving size: 30
Calories per serving: 228
Ingredients:
Cook time:
Yield: 3 dozen
Serving size: 30
Calories per serving: 228
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup unsalted butter at room temperature
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 (16-ounce) package white chocolate chips
1/4 cup granulated sugar if desired
2 teaspoons ground cinnamon if desired
Directions:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a Silpat baking mat and set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
Using a mixer, beat the butter and sugar together until creamy and smooth, about 3 minutes. Add in the eggs and vanilla extract and mix until combined. Slowly add in the dry ingredients, with the mixer on low.
Shape dough into balls, using about 1 tablespoon of dough. Mix 1/4 cup sugar and the cinnamon together in a small bowl. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on prepared baking sheets. Bake 8 to 10 minutes or until set around the edges and centers are still soft. Do not overbake! Remove from oven and let cookies set up on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely.
While the cookies are cooling, melt the white chocolate chips in a microwave safe bowl. Dip cookies half-way into the white chocolate. Place cookies on wax paper or parchment paper. If desired, combine sugar and cinnamon together and sprinkle the mixture over the white chocolate. Let cookies set up until chocolate is completely dry.
Note-cookies will keep in an airtight container for 3-4 days.
Source: twopeasandtheirpod.com
In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
Using a mixer, beat the butter and sugar together until creamy and smooth, about 3 minutes. Add in the eggs and vanilla extract and mix until combined. Slowly add in the dry ingredients, with the mixer on low.
Shape dough into balls, using about 1 tablespoon of dough. Mix 1/4 cup sugar and the cinnamon together in a small bowl. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on prepared baking sheets. Bake 8 to 10 minutes or until set around the edges and centers are still soft. Do not overbake! Remove from oven and let cookies set up on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely.
While the cookies are cooling, melt the white chocolate chips in a microwave safe bowl. Dip cookies half-way into the white chocolate. Place cookies on wax paper or parchment paper. If desired, combine sugar and cinnamon together and sprinkle the mixture over the white chocolate. Let cookies set up until chocolate is completely dry.
Note-cookies will keep in an airtight container for 3-4 days.
Source: twopeasandtheirpod.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Cookies n’ Cream Cookies. This is one of those cookie recipes I tried randomly several years ago and it has since become a family favorite and staple! The pudding mix makes these so chewy and soft, and I can never get enough of that delicious cookies n’ cream combo! These are a hit every time I make them!
Cookies & Cream Cookies
A family favorite!
Serving size: 30
Calories per serving: 133
Ingredients:
Calories per serving: 133
1 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 package cookies n' cream pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 Oreos, , chopped
1/2 cup white chocolate chips
Directions:
Preheat oven to 350 degrees. Cream together butter and sugars. Stir in pudding mix. Add eggs and vanilla to cream mixture. Mix flour, baking soda and salt into mixture. Chop 10 Oreos into small pieces. Add chopped Oreos and white chocolate chips to dough. Stir until all ingredients are combined. Drop spoonfuls of dough onto greased cookie sheet and bake for 7-9 minutes or until slightly brown on top.
Source: tysonandjanessaparker.blogspot.com
Source: tysonandjanessaparker.blogspot.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Raspberry Crumble Cookies. I have not tried this particular recipe, but raspberry jam and almond flavoring is one of the best combinations and so how could these not be divine?? I also like the fruity addition, as it’s something different from all the chocolate! They’re also beautiful and add some nice color to your cookie spread.
Costco Raspberry Crumble Cookies
Jam-filled, soft and chewy, these copycat Costco Raspberry Crumble Cookies are sweet, tart, crumbly, and taste just like like Costco’s! Author: Christi Johnstone Recipe Type: American Total Time: 28 minutes
Prep time:
Cook time:
Yield: 12 cookies
Serving size: 12
Calories per serving: 277
Ingredients:
Cook time:
Yield: 12 cookies
Serving size: 12
Calories per serving: 277
1 cup unsalted butter softened
1/4 cup granulated sugar
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1/2 cup seedless raspberry jam
Directions:
Preheat oven to 350?. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
To make the crust and topping, which is the same but used in two ways in this recipe, cream butter, sugars and extracts together for approximately 1- 2 minutes.
Add in the flour and salt, and mix just until combined. The mixture should still be a little crumbly. Do not over mix or the dough may become tough.
Scoop about 1/4 cup of this mixture into each muffin well. Press into the bottom and up the sides a little, forming a well. Press into the pan, but do not over pack or the crust will be tough.
Spoon 1/2 to 1 tablespoon of raspberry preserves into the center of each cookie.
Sprinkle each cookie with 1 heaping tablespoon of the remaining topping/crust mixture.
Bake for 18-22 minutes or until lightly browned.
Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
Notes:
Please read entire post for recipe tips, advice and ingredient discussion and substitutions.
Crumble – The name says it all – this mixture may be crumbly. That is fine, you don’t want to over mix the dough. You’ll know it’s combined when you can squeeze some in your hand and it sticks together.
Storage – You can store these raspberry crumble cookies at room temperature in an airtight container for about a week or store them in the freezer for up to 3 months. If you freeze them, separate each tartlet with some wax paper and store in a freezer bag.
Source: lovefromtheoven.com
To make the crust and topping, which is the same but used in two ways in this recipe, cream butter, sugars and extracts together for approximately 1- 2 minutes.
Add in the flour and salt, and mix just until combined. The mixture should still be a little crumbly. Do not over mix or the dough may become tough.
Scoop about 1/4 cup of this mixture into each muffin well. Press into the bottom and up the sides a little, forming a well. Press into the pan, but do not over pack or the crust will be tough.
Spoon 1/2 to 1 tablespoon of raspberry preserves into the center of each cookie.
Sprinkle each cookie with 1 heaping tablespoon of the remaining topping/crust mixture.
Bake for 18-22 minutes or until lightly browned.
Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
Notes:
Please read entire post for recipe tips, advice and ingredient discussion and substitutions.
Crumble – The name says it all – this mixture may be crumbly. That is fine, you don’t want to over mix the dough. You’ll know it’s combined when you can squeeze some in your hand and it sticks together.
Storage – You can store these raspberry crumble cookies at room temperature in an airtight container for about a week or store them in the freezer for up to 3 months. If you freeze them, separate each tartlet with some wax paper and store in a freezer bag.
Source: lovefromtheoven.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Orange Chocolate Chip Cookies. This is another one I haven’t tried, but I just recently got the recipe from a friend because when she posted about these delicious chocolate orange cookies she had on Instagram I knew I had to have the recipe! Chocolate and orange is such a delicious combination, and one that feels very Christmasy to me! I’m definitely going to be trying these!
Orange Chocolate Chip Cookies
1 cup butter
2 cups brown sugar
2 eggs
2 cups flour
3 cups whole oats
2 teaspoons salt
2 teaspoons vanilla extract
2 packages milk chocolate chips (or one if you want less chocolate and more of the orange flavor)
2 grated orange rinds
Directions:
Cream butter, sugar and eggs. Sift flour and salt together and add all remaining ingredients.
Bake for 10 minutes at 400 degrees.
Chelsea's notes: You'll need to add a bit more flour and oats to this until it "feels right". I'm also morally opposed to walnuts, so I never add them. (original recipe calls for 1/2 cup walnuts added with chocolate chips)
Bake for 10 minutes at 400 degrees.
Chelsea's notes: You'll need to add a bit more flour and oats to this until it "feels right". I'm also morally opposed to walnuts, so I never add them. (original recipe calls for 1/2 cup walnuts added with chocolate chips)
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
What’s your favorite cookie recipe? Do you leave the same cookies for Santa, or do you change year to year? I’d love to hear your traditions in the comments below!
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
