Tag: holidays

Hi guys! We’re back on track now! Welcome to day 11 of Blogmas!

In just a couple days, Santa will be coming down the chimney (or through the door) and delivering presents to all the little boys and girls. But before that happens, families have to prepare for his visit by baking cookies and pouring milk. Some go as far as leaving carrots for Santa’s reindeer.

Now, I’m no baker so I’m not the person to go to for recipes. And that is why I referred to Pinterest for fun Christmas Cookie recipes. I picked some of my favorites to share with you guys.

1. White Chocolate Peppermint Pudding Cookies via Here Comes the Sun

Ingredients

• 3/4 cup butter, softened
• 2 eggs
• 1 tsp. vanilla extract
• 1 tsp. baking soda
• 2 1/4 cups flour
• 1 small package (3.9 oz.) vanilla pudding mix
• 1 cup sugar
• 1 cup white chocolate chips
• 1 cup crushed peppermints or candy canes (you can also use Andes Peppermint baking chips)

Instructions

1. 1. Cream together butter and sugar
   2. Beat in dry instant pudding mix
   3. Add eggs and vanilla and mix well
   4. Add baking soda and flour and mix well
   5. Stir in peppermints and white chocolate chips
   6. Roll into 1″ balls and place on a baking sheet lined with a Silpat (or a greased baking sheet)
   7. Bake for 8-10 minutes at 350 degrees.

2. Soft and Chewy M&M Chocolate Chip Cookies via Crunchy Creamy Sweet

Ingredients

• 1/2 cup unsalted butter softened to room temperature, 1 stick
• 1/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 3/4 cup cups all-purpose flour
• 1 3.5 oz instant vanilla pudding mix
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup red and green M&M’s

Instructions

1. Start with preheating the oven and lining a baking sheet with Silpat silicone baking mat or parchment paper. Set aside.
2. In a large mixing bowl, cream butter for 30 seconds. Add both sugars and beat for 3 minutes, until light and fluffy. Add egg and vanilla and mix until well incorporated.
3. In another mixing bowl, whisk together flour, pudding mix, soda and salt.
4. Add the dry ingredients to the butter-sugar mixture and mix with an electric mixer until almost incorporated. Switch to a rubber spatula or a wooden spoon, add chocolate chips and M&M’s (reserving some) and stir in until well mixed.
5. Scoop the cookie dough with a medium (1 and 1/2 tablespoon) cookie scoop. Roll into balls and place on prepared cookie sheet, spacing them 2″ apart. Press reserved chocolate chips and M&M’s onto the balls.
6. Bake cookies for 9 to 11 minutes (10 minutes was the magic number for me). Cool on the sheet, then transfer onto a cooling rack to cool completely.

3. Hot Cocoa Cookies via Glorious Treats

Ingredients

Cookies:

• 1/2 cup (1 stick) unsalted butter
• 12 oz. semi-sweet chocolate
• 1 1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups brown sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 25 marshmallows

Icing:

• 2 cups powdered sugar
• 4 tablespoons ( 1/2 stick) melted unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup hot water
• 1/2 teaspoon vanilla extract
• sprinkles

Instructions

1. In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3. In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
4. Add the cooled chocolate mixture and blend until just combined.
5.While mixing, add the flour mixture slowly and blend until just combined.
Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
6. Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly. Bake cookies about 12 minutes.
7. While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
8. Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
9. Allow icing to set up about 30 minutes before serving.