HOLIDAY BAKING IDEAS | 12 DIFFERENT CHRISTMAS COOKIES | CHRISTMAS RECIPES
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Recipes in this Video
11 recipes
Originating in the Southern United States, Moon Pies have been a beloved treat since the early 20th century, often enjoyed during fairs and festivals. These no-bake cookies capture the essence of the classic Moon Pie, offering a quick and easy way to enjoy the flavors of marshmallow, chocolate, and graham crackers. Today, they are a nostalgic dessert that brings joy to both kids and adults alike, often found at picnics and casual gatherings.
Ingredients
- ●graham crackers
- ●marshmallows
- ●chocolate chips
- ●butter
- ●powdered sugar
- ●vanilla extract
- ●cocoa powder
- ●milk
Instructions
- 1Line a baking sheet with parchment paper.
- 2Melt butter in a saucepan over low heat.
- 3Add chocolate chips to the melted butter and stir until smooth.
- 4Remove from heat and mix in powdered sugar, cocoa powder, and vanilla extract.
- 5Fold in marshmallows until evenly coated.
- 6Place a graham cracker on the prepared baking sheet.
- 7Spoon a generous amount of the marshmallow mixture onto the graham cracker.
- 8Top with another graham cracker to form a sandwich.
- 9Repeat with remaining ingredients until all are assembled.
- 10Chill in the refrigerator for at least 1 hour to set.
- 11Melt additional chocolate chips if desired for drizzling.
- 12Drizzle melted chocolate over the chilled cookies before serving.
- 13Let the chocolate set for a few minutes.
- 14Serve chilled or at room temperature.
milkwheat
Also Known As
No-Bake Moon Pie Cookies
Ingredients
- ●1 cup unsalted butter, softened
- ●1/2 cup granulated sugar
- ●1/2 cup brown sugar, packed
- ●1 tsp vanilla extract
- ●2 cups all-purpose flour
- ●1/2 cup almond flour
- ●1/4 tsp salt
- ●1/2 cup raspberry jam
- ●1/4 cup sliced almonds, for topping
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 3Add the vanilla extract and mix until combined.
- 4Gradually add the all-purpose flour, almond flour, and salt to the butter mixture, mixing until a dough forms.
- 5Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- 6Using your thumb or the back of a spoon, make an indentation in the center of each ball.
- 7Fill each indentation with about 1/2 teaspoon of raspberry jam.
- 8Sprinkle sliced almonds around the edges of the jam in each cookie.
- 9Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- 10Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
mixing bowlbaking sheetparchment paperwire rack
Ingredients
- ●1 cup chocolate chips
- ●1/2 cup peppermint extract
Instructions
- 1Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- 2Add the peppermint extract to the melted chocolate and mix well to combine.
- 3Line a baking sheet with parchment paper.
- 4Using a fork, dip each mint cookie into the chocolate mixture, ensuring they are fully coated.
- 5Place the coated cookies on the prepared baking sheet.
- 6Repeat until all cookies are coated.
- 7Refrigerate the baking sheet for about 30 minutes or until the chocolate has hardened.
- 8Once set, remove the cookies from the parchment paper and store in an airtight container.
Equipment
microwavebaking sheetparchment paperforkmixing bowl
Ingredients
- ●1 cup peanut butter
- ●1 cup sugar
- ●1 large egg
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a mixing bowl, combine the peanut butter, sugar, and egg until well blended.
- 3Scoop tablespoon-sized portions of the dough and roll them into balls.
- 4Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 5Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
- 6Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 7Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlbaking sheetparchment paperforkwire rack
Ingredients
- ●1 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●1 cup brown sugar, packed
- ●2 large eggs
- ●2 tsp vanilla extract
- ●3 cups all-purpose flour
- ●1/2 cup unsweetened cocoa powder
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●2 cups semi-sweet chocolate chunks
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- 3Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the chocolate chunks until evenly distributed throughout the dough.
- 7Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
- 9Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Equipment
mixing bowlbaking sheetwhiskspatulameasuring cupsmeasuring spoonswire rack
Ingredients
- ●2 cups all-purpose flour
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1 tbsp ground ginger
- ●1 tbsp ground cinnamon
- ●1/2 tsp ground cloves
- ●1/2 cup unsalted butter, softened
- ●1 cup brown sugar, packed
- ●1/2 cup granulated sugar
- ●1 large egg
- ●1/4 cup molasses
- ●1 tsp vanilla extract
- ●1/2 cup powdered sugar for rolling
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- 3In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- 4Beat in the egg, molasses, and vanilla extract until well combined.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
- 7Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls.
- 8Roll each ball in powdered sugar until fully coated.
- 9Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 10Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
- 11Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlswhiskbaking sheetparchment paperwire rack
🌶️🌶️🌶️Low
Ingredients
- ●1 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●1/2 cup brown sugar, packed
- ●1/2 cup apple butter
- ●2 large eggs
- ●2 3/4 cups all-purpose flour
- ●2 tsp cream of tartar
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/4 cup granulated sugar (for rolling)
- ●1 tsp ground cinnamon (for rolling)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 3Add the apple butter and eggs to the mixture, and beat until well combined.
- 4In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 tsp of cinnamon.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6In a small bowl, mix together the 1/4 cup of granulated sugar and 1 tsp of cinnamon for rolling.
- 7Scoop out tablespoon-sized portions of dough and roll them into balls.
- 8Roll each ball in the cinnamon-sugar mixture until fully coated.
- 9Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 10Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 11Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
mixing bowlbaking sheetparchment paperwhiskspoonwire rack
nut-free
Originating in Ohio, Buckeyes are named after the state tree, resembling the nut of the buckeye tree. These sweet treats are a beloved part of American culture, especially during holidays and celebrations. Their combination of rich chocolate and creamy peanut butter has made them a favorite across the country, with variations appearing in many households.
Ingredients
- ●peanut butter
- ●powdered sugar
- ●butter
- ●vanilla extract
- ●chocolate chips
- ●coconut oil
Instructions
- 1Mix peanut butter, powdered sugar, butter, and vanilla extract in a large bowl until smooth and well combined.
- 2Chill the mixture in the refrigerator for 30 minutes until firm.
- 3Scoop out small portions of the mixture and roll them into balls, about the size of a walnut.
- 4Place the balls on a baking sheet lined with parchment paper.
- 5Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- 6Dip each peanut butter ball into the melted chocolate, covering it completely except for a small portion on top.
- 7Return the dipped balls to the parchment-lined baking sheet.
- 8Refrigerate the chocolate-covered balls until the chocolate is set, about 30 minutes.
- 9Serve chilled or at room temperature.
Ingredient Alternatives
chocolate chips
Healthier: dark chocolate
Cheaper: cocoa powder + sugar
Dark chocolate offers health benefits while cocoa powder is a budget-friendly alternative.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is a healthier fat option, while margarine can be a cost-effective substitute.
powdered sugar
Healthier: erythritol
Cheaper: granulated sugar
Erythritol is a low-calorie sweetener, and granulated sugar is often less expensive.
vanilla extract
Healthier: vanilla bean
Cheaper: vanilla flavoring
Vanilla bean provides a natural flavor, while flavoring is often cheaper.
Techniques
mixingchillingdipping
Equipment
large bowlbaking sheetparchment papermicrowave-safe bowl
peanutsdairy
Also Known As
Buckeye CandyChocolate Peanut Butter Balls
Ingredients
- ●1 cup all-purpose flour
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1/2 cup unsalted butter, melted
- ●1/2 cup brown sugar
- ●1/4 cup granulated sugar
- ●1 tsp vanilla extract
- ●1 large egg
- ●1 cup chocolate chips
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a mixing bowl, combine the flour, baking soda, and salt. Set aside.
- 3In another bowl, mix the melted butter, brown sugar, and granulated sugar until well combined.
- 4Add the vanilla extract and egg to the sugar mixture, and mix until smooth.
- 5Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- 6Fold in the chocolate chips until evenly distributed.
- 7Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- 9Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
mixing bowlbaking sheetparchment paperwire rackspoon
Ingredients
- ●1 cup semi-sweet chocolate chips
- ●1 cup white chocolate chips
- ●1 cup milk chocolate chips
- ●1 cup peanut butter chips
- ●2 cups salted peanuts
- ●1 cup pretzel sticks, broken into pieces
- ●1 cup dried cranberries
- ●1 cup mini marshmallows
- ●1/2 tsp sea salt
Instructions
- 1In a large crockpot, combine the semi-sweet chocolate chips, white chocolate chips, milk chocolate chips, and peanut butter chips.
- 2Turn the crockpot on low and let the chocolate melt for about 30 minutes, stirring occasionally until smooth.
- 3Once melted, add the salted peanuts, broken pretzel sticks, dried cranberries, and mini marshmallows to the melted chocolate mixture.
- 4Stir everything together until all the ingredients are well coated with the chocolate.
- 5Line a baking sheet with parchment paper.
- 6Drop spoonfuls of the mixture onto the prepared baking sheet, forming clusters.
- 7Sprinkle a little sea salt on top of each cluster for added flavor.
- 8Let the clusters cool at room temperature until they harden, or place them in the refrigerator to speed up the process.
- 9Once hardened, store the Christmas candy in an airtight container at room temperature.
Equipment
crockpotbaking sheetparchment paperspoon
Ingredients
- ●2 3/4 cups all-purpose flour
- ●1 tsp baking soda
- ●1/2 tsp baking powder
- ●1 cup unsalted butter, softened
- ●1 1/2 cups white sugar
- ●1 egg
- ●1 tsp vanilla extract
- ●1/2 tsp almond extract
- ●3 to 4 tbsp milk
- ●1/4 tsp salt
- ●1/2 cup green sugar sprinkles (for decoration)
- ●1/2 cup red sugar sprinkles (for decoration)
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a small bowl, stir together flour, baking soda, baking powder, and salt. Set aside.
- 3In a large bowl, cream together the butter and sugar until smooth.
- 4Beat in the egg, vanilla extract, and almond extract until well blended.
- 5Gradually blend in the dry ingredients, then add milk as needed to moisten the dough.
- 6Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Flatten each ball slightly with the bottom of a glass.
- 7Sprinkle green and red sugar sprinkles on top of each cookie.
- 8Bake 8 to 10 minutes in the preheated oven, or until golden. Let cool on wire racks.
Equipment
mixing bowlbaking sheetwire rackmeasuring cupsmeasuring spoonsrolling pin
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