Christmas Cookies Recipe [EXCLUSIVE]

This is a great recipe! So easy to make! I was out of almond extract so I used rum extract instead. They were so delicious. We decorated some with your feasting recipe and some were just put some sugar sprinkled on top as soon as they came out the oven. They were all delicious.

I made these cookies for the first time yesterday. They have nice flavor with the almond extract. I used 1/2 teaspoon. I had no problem with the cookies spreading. I rolled the dough prior to refrigerating like the recipe states. They kept their shape! The icing was very easy as expected. Thanks for sharing. I will make these again!

Christmas Cookies Recipe

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Take a break from the Christmas madness to make Christmas Cookies! These sugar cookies are classic vanilla biscuits that are made for cutting out shapes because they hold their shape perfectly when baked.

These cookies are honestly delicious, I almost smashed the whole batch myself ?. I love to cook and bake, and cookies never work out for me, but this recipe is fool proof! I would 100000% make these again and again, and alter decorations and shapes for various occasions. Love, love, love them!

Made a batch of these biscuits for my daughter and her friends to decorate. The dough came together beautifully and rolled well and the finished biscuits tasted good. Thanks for a simple, tasty recipe!

Love this christmas cookies, quick and asy recepie. But will like to knowhowtostore the icing if you dont use it all in one go and have left over its a shame to go to waste. Does anyone know ?? Thank you & Merry Christmas everyone.

These are yummy and easy to make. Mine took longer to bake. They do not look like the picture unfortunately not very aesthetically pleasing. I would try this recipe again in the cookie bar version next time

Just noticed these are two different cookies! I originally made the chewy Christmas snickerdoodles (which is very similar to this monster cookie and pictures look the same). Whoops! Will definitely be giving those a try again.

Camille Lowder is the digital food producer at Delish, otherwise known as our resident queen of recipe galleries. Previously, she attended the Natural Gourmet Institute for culinary school and worked at/managed a number of New York restaurants. She loves anything vegan, foods masquerading as other foods (hello, cauliflower), and a well-used Oxford comma.

As always, this is just an overview of the ingredients used here and why they were chosen. For the full sugar cookie recipe with amounts and detailed instructions, please scroll down to the printable recipe.

This recipe was a hit this year with my family! I did not tell them that I switched to a new recipe, but they noticed and complemented that the cookies were really good and loved them!!! Cookies were gone in no time. Excellent recipe. This recipe is a keeper and will be making them for other occasions.Highly recommend!

This recipe was absolutely wonderful. The dough was easy to work with and the icing for the cookies was perfect. I did add some almond extract to both the cookie dough and icing. My grand kids and I enjoyed making these Christmas cookies this year and Santa also enjoyed them. We will definitely make these every year from now on. Thank you for sharing this wonderful perfect recipe.

Great recipes! I made both the regular & chocolate cookies along with the icing, & the cookies came out perfectly. The icing was easy to make & left a sheen on the cookies when dried. This recipe goes into my recipe vault as a keeper. Thank you so much for sharing!

I came here looking for frosting, and this one was very easy to manage! I split the white into three bowls for colors and then just dipped the cookie face side down, and added sprinkles after. Easy peasy and tasted fine! Looked beautiful too, thank you! I 1/3 the recipe and it was great! Thank you again, next time will try the actual cookie recipe!

These cut out sugar cookies are soft and chewy (thanks to the use of butter and two eggs), insanely delicious and hold their shape beautifully. I also created a sugar cookie frosting recipe that tastes great, hardens with a beautiful shine and makes enough to frost 3 dozen cookies.

The first step in this sugar cookie recipe is making the dough, which is simple and completed in 5 minutes! Start by creaming the butter and sugar together. Then add eggs and vanilla and beat again. Make sure all your ingredients are at room temperature!

This sugar cookie recipe needs to chill for at least two hours! You can chill it overnight too! If you are chilling longer than 2 hours I recommend putting the wrapped dough discs in an airtight container or ziplock bag to ensure no air can get to it and dry it out!

Use a very thin spatula to transfer the cut out sugar cookies from the floured surface to a baking sheet lined with parchment paper! To keep these sugar cookies soft, bake them until they are puffed and just barely set. They should not brown or they will become crunchy!

Letting this sugar cookie recipe set is absolutely critical! If you touch the frosting before it has hardened you will make fingerprints in it and it will lose its luster. I recommend letting them set overnight before trying to stack them, or for at least 3 hours.

I suspect many of you are on the prowl for Christmas cookie recipes. I have to admit, I've been quite excited about attempting to put my own personal twist on a few cookie classics this year. After quite a bit of tinkering in my kitchen, I have a few different cookie recipes to share with you over the next two weeks - you'll have to let me know what you think. This first cookie combines thin chocolate wafers with a thick, creamy peppermint filling. I was imagining something along the lines of a homemade, peppermint, Oreo-type sandwich cookie. I stamped them into cute, tiny, bite-sized shapes - so they wouldn't be too overwhelming.

Many of you will recognize the chocolate wafer cookies - they are very similar to the ones I use in the Thin Mint Cookies in Super Natural Cooking, so if you've made those, you know the drill. I rolled the dough extra thin here, so the cookies wouldn't be taller than they were wide. A few non-holiday versions of this cookie that came to mind while making these...how about a sweet peanut butter filling in place of the peppermint - then giving the cookie a dunk in melted chocolate for a coating. Sweet pistachio butter might be delicious as well. Or some sort of banana or coconut filling, or banana & coconut :) Again, the possibilities are endless.

I use Dagoba cacao powder for these cookies, but that's a personal preference. I also seek out organic powdered sugar, which isn't as bright white as typical powdered sugar, but once you beat a bunch of air into it, it brightens right up (see photos). This recipe calls for whole wheat pastry flour, but you can use unbleached all-purpose flour if you like.

One bag at a time remove the dough from the freezer. On a well floured surface roll it out very thin (remember these are going to be sandwich cookies) - roughly 1/8 inch thick. Or you might find it easiest to roll it out between to Silpats or pieces of plastic. Stamp out cookies in whatever shape you like - I used tiny scalloped circles here. Place on the prepared baking sheets, and bake for 7-10 minutes, or until they small of deep warm chocolate with toasty overtones. Larger cookies will take longer to cook than smaller ones. Remove from the oven and cool completely on a wire rack (if you have one).

While the cookies are baking, go ahead and make the filling. Using a stand mixer or handheld mixer, whisk together the sugar and half and half until nice and fluffy. You want the filling to be thick enough that it doesn't ooze out the sides of the cookies after they are filled, so if you need to add more powdered sugar, do so in small increments. If you need to thin out your filling, add more half and half a few drops at a time. Whisk in the peppermint extract a bit at a time, and taste as you go, the peppermint flavor shouldn't be overwhelming. When the cookies have completely cooled slather a bit of filling on half of the cookies. Top each slather with another cookie and enjoy!

These are the ginger cookies you want to make. A special triple ginger cookie made with three kinds of ginger and a hit of lemon zest. Cracked and sugar-crusted on the outside, dense and moist within.

Want to mail cookies to friends or family? It is best to choose a sturdy cookie, preferably nothing too delicate. Wrap the cookies really well so they stay fresh. I like to double wrap the cookies by placing them in zip top bags and then placing them in a reusable plastic storage container. If possible, mail the cookies using an expedited method so they get there when they are still fresh.

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Warmly spiced with cinnamon, ginger, and cloves, these gingerbread cookies will make your house smell amazing as they bake. Once they cool, have fun decorating them with icing, sprinkles, and/or seasonal candy!

OMG I donnt know whith how to begin jajajjajajaj. thank you for sharing. Im going to bake today spanish tipycal tray of Christmas, roscos de vino, they are wine rings and the house smells really like christmas. But every year I bake christmas shortbread cookies too so Im going to try some of them and have a good assortment to offer

I measured the flower in grams as preferred by the recipe. What I ended up getting were basically butter sticks with sprinkles. When you make them personally do you measure or weigh flour? Weighing did not work for me

I make the Claire Saffitz recipe for ginger cookies also and she recommends rolling the balls out and in sugar then freezing on a sheet until solid before putting in an airtight container. May just need an extra minute or two on the bake time. I like doing it this way so you can make a few as you want them! ? 17dc91bb1f