10 Christmas Cookies - The Best Winter Holiday Cookie Recipes
Recipe Information
Christmas Cookies
Cultural Context
Christmas cookies are a beloved tradition in the United States, often made during the holiday season. Families and friends gather to bake and decorate these cookies, which come in various shapes and flavors. They are commonly exchanged as gifts or served at festive gatherings, symbolizing joy and celebration during the holidays.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
all-purpose flour
🥗Healthier: whole wheat flour
Whole wheat flour adds more fiber and nutrients.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil is a healthier fat option, while margarine can be more budget-friendly.
Melt 120 g dark chocolate and 113 g butter over a double boiler and let cool.
In a bowl, beat 2 large eggs and 200 g sugar for 3-5 minutes until light and fluffy.
Add 1/2 tsp mint extract and the melted chocolate mixture.
In another bowl, combine 125 g all-purpose flour, 1/2 tsp salt, 1/2 tsp baking powder, and 60 g unsweetened cocoa powder.
Gradually fold the dry ingredients into the chocolate mixture and add 170 g chocolate chips.
Scoop 5 cm dough balls and place candy cane pieces on top.
Bake at 165°C for 10-12 minutes and cool on the baking sheet for 10 minutes before transferring to a wire rack.
For gingerbread cookies, mix 315 g flour, 2 tsp ground cinnamon, 1 tsp cinnamon, 1/4 tsp ground cloves, 1/2 tsp nutmeg, 1/2 tsp salt, and 1 tsp baking powder.
Cream 113 g butter and 75 g dark brown sugar until creamy, then add 1 egg and 100 g molasses.
Slowly add the flour mixture and chill for at least 1 hour.
Roll out the dough to 2-3 mm thick and bake at 180°C for 7-10 minutes depending on cookie size.
For Nutella cookies, chill 150-180 g Nutella for 30-60 minutes, then mix 125 g flour, 40 g cocoa powder, 1/2 tsp baking powder, and 1/2 tsp instant coffee powder with 113 g butter, 70 g brown sugar, 1 egg, and 1 tsp vanilla extract.
Bake at 180°C for 10-12 minutes.
For Christmas swirl cookies, cream 226 g unsalted butter and 200 g sugar for 3-5 minutes, then add 2 egg yolks and 2 tsp vanilla extract.
Mix in 320 g all-purpose flour and 1/2 tsp salt, divide into three parts, and color with red and green food coloring.
Chill for 1-2 hours, roll into a cylinder, and slice into 6 mm thick pieces before baking at 180°C for 12-15 minutes.
For cranberry-orange cookies, mix 250 g all-purpose flour, 1 tsp baking powder, 1 tsp cornstarch, and 1/2 tsp salt.
Cream 170 g unsalted soft butter and 135 g brown sugar until light and fluffy, then add 1 egg, zest from 2 oranges, and 2 tbsp orange juice.
Add the flour mixture and 135 g dried cranberries and 100 g white chocolate chips, chill for at least 2 hours, then form into 3 cm balls and bake at 180°C for 8-10 minutes.
For red velvet cookies, mix 210 g all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp salt, and 3 tbsp cocoa powder.
Cream 113 g soft butter and 200 g sugar until soft and fluffy, then add 2 eggs one at a time, 1 tsp vanilla extract, and 1 tsp lemon juice.
Add red food coloring and the flour mixture, then chill for at least 2 hours, form into 2.5 cm balls, and roll in 60 g powdered sugar before baking at 180°C for 10-12 minutes.
For peanut butter chocolate cookies, mix 60 g unsalted butter, 240 g peanut butter, 100 g sugar, and 100 g brown sugar, then add 2 eggs and the flour mixture of 190 g flour, 1 tsp baking powder, and 1/2 tsp salt before baking at 180°C for 10-12 minutes.
For snowball cookies, cream 113 g butter and 2 tbsp sugar until light and creamy, then add 1/4 tsp salt and 125 g all-purpose flour and 100 g finely chopped pecans or walnuts, chill for 30 minutes, fill with chocolate, roll into balls, and bake at 180°C for 12-13 minutes before rolling in 120 g powdered sugar.
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