Christmas Tree Cookies

12 Days of Christmas Cookies

Complete your Christmas cookie tray for Santa with these recipes from subscribetofashion.com. From sugar cookies to thumbprints and no-bake delicacies, family and friends won’t be able to resist these sweet Christmas goodness.

Buttery Spritz Cookies

Buttery Spritz Cookies

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups confectioners’ sugar
  • 1 egg
  • 1 teaspoon pure Vanilla extract
  • 1/2 teaspoon pure Almond extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • Colored sugar and sprinkles, optional
  • Melted chocolate candy coating, optional

 

Directions

Preheat oven to 375°. In a large bowl, cream the butter and confectioners’ sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt. Gradually add to creamed mixture; mix well.Using a cookie press fitted with the disk of your choice, press dough 2 inch apart onto ungreased baking sheets. If desired, decorate with colored sugar and sprinkles.

Bake 6-8 minutes or until set (do not brown). Remove to wire racks to cool completely. If desired, dip baked cookies in melted candy coating and decorate with sprinkles. Let stand until set.

 

Sugar Cookie

Sugar Cookie

Ingredients

  • 1/2 cup almond paste
  • 4 egg yolks
  • 2 cups butter, softened
  • 1-3/4 cups sugar
  • 1/2 teaspoon salt
  • 3-3/4 cups all-purpose flour
  • 3-3/4 cups confectioners’ sugar
  • 3 tablespoons meringue powder
  • 1/3 cup water
  • Food coloring, coarse sugar and assorted sprinkles, optional

 

Directions

In a large bowl, beat almond paste and egg yolks until crumbly. Add butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate 1-2 hours or until easy to handle.Preheat oven to 375°. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-inch cookie cutter. Place them 2 inches apart on ungreased baking sheets. Repeat with remaining dough.

Bake 6-8 minutes or until edges begin to brown. Cool 2 minutes before removing from pans to wire racks to cool completely.

For frosting, beat confectioners’ sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set, and then store in an airtight container.

 

Raspberry and Almond Shortbread Thumbprints

Raspberry and Almond Shortbread Thumbprints

Ingredients

  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam
  • 1/2 cup confectioners’ sugar
  • 3/4 teaspoon almond extract
  • 1 teaspoon milk

 

Directions

Preheat oven to 350 degrees F (175 degrees C).In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

Bake it for 14 to 18 minutes in preheated oven or until lightly browned. Let cool 1 minute on the cookie sheet.

In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

 

Christmas Tree Cookies

Christmas Tree Cookies

Ingredients

  • 1 1/2 cups confectioners’ sugar
  • 1 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

 

Directions

Mix confectioners’ sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.Heat the oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick on lightly floured cloth-covered board. Cut into Christmas shapes.

Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.

 

No-Bake Chocolate, Peanut Butter, and Oatmeal Cookies

No-Bake Chocolate, Peanut Butter, and Oatmeal Cookies

Ingredients

  • 8 tablespoons (1 stick) butter
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup heavy cream
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 3 cups old-fashioned rolled oats (not quick-cooking)
  • 1 cup dry roasted peanuts

 

Directions

In a large saucepan, melt the butter over medium-high heat. Stir in the brown sugar, cream, and cocoa, then boil for 1 minute.Remove the saucepan from heat, add the peanut butter and vanilla, and stir until smooth. Stir in the oats and peanuts.

Drop heaping tablespoonful of the batter onto wax paper–lined baking sheets, spacing them 1 inch apart and let cool until set, about 20 minutes.

 

White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies

Ingredients

  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 12 tablespoons (1 1/2 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 tablespoons light corn syrup
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups white chocolate chips
  • 1 cup salted macadamia nuts, coarsely chopped

 

Directions

Heat the oven to 350° F with the racks in the upper and lower thirds. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.With an electric mixer, beat the butter, sugars, and corn syrup on medium-high speed until the mixture is light and fluffy, 3 to 4 minutes. One at a time, add the eggs, beating well after each addition. Add the vanilla and beat just until combined.

Reduce the mixer speed to low, gradually add the flour mixture, and mix just until combined (do not over mix). Mix in the chocolate chips and macadamia nuts.

Drop level tablespoonful of the dough onto ungreased baking sheets, spacing them 2 inches apart. Bake the cookies until golden, rotating the pans halfway through, 9 to 11 minutes; cool slightly on the pans, then transfer to a wire rack to cool completely.

 

Pumpkin Whoopee Pies

Pumpkin Whoopee Pies

Ingredients

  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup pure Pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract

 

For the filling:

  • 4 ounces cream cheese, at room temperature
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
Directions

Make the cookies: Heat oven to 350° F with the racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.In a large bowl, whisk together the pumpkin puree, sugars, oil, egg, and vanilla until combined. Mix in the flour mixture until just moistened (do not over mix).

Drop mounds of the dough (about 2 tablespoons each) onto the baking sheets, spacing them 2 inches apart. Bake until golden and firm to the touch, 12 to 14 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Make the filling: With an electric mixer, beat the cream cheese, butter, confectioners’ sugar, and vanilla until fluffy, 2 to 3 minutes.

Make the Whoopee pies: Spread a heaping tablespoon of filling on the flat side of half the cookies. Top with the remaining cookies. If soft, chill for 20 to 25 minutes.

 

Toffee-Oat Chocolate Chip Cookies

Toffee-Oat Chocolate Chip Cookies

Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 4 1.4-ounce chocolate-covered toffee candy bars (such as Heath or Skor bars), finely chopped
  • 1 cup semisweet chocolate chips

 

Directions

Heat the oven to 375° F, and line 2 large baking sheets with parchment.In a medium bowl, stir together the flour, oats, baking soda, and salt.

With an electric mixer, beat the butter and sugars on medium-high speed until creamy, 2 to 3 minutes. One at a time, beat in the eggs, then beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the toffee pieces and chocolate chips.

Drop tablespoonful of the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake until golden, about 8 minutes. Let cool slightly in the pansand then transfer to a wire rack to cool completely.

 

Jam Sandwich Cookies

Jam Sandwich Cookies

Ingredients

  • 2 cups all-purpose flour, spooned and leveled, plus more for the work surface
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 12 tablespoons (1 1/2 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup confectioners’ sugar
  • 1 cup seedless raspberry jam

 

Directions

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.With an electric mixer, beat the butter and granulated sugar at medium-high speed until pale and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).

Form the dough into 2 disks and wrap in plastic. Chill until firm, at least 1 hour and up to 2 days.

Heat the oven to 375° F with the racks in the upper and lower thirds. Line 2 baking sheets with parchment. Working with 1 disk at a time (keep the remaining disks chilled), on a lightly floured surface, roll the dough out ¼ inch thick. With a lightly floured 1½-inch round cookie cutter, cut the dough into circles and place 2 inches apart on the prepared baking sheets. (If the dough becomes too soft, chill briefly on a baking sheet.)

Bake the cookies, rotating the baking sheets halfway through, until the edges are golden, 8 to 10 minutes. Transfer to a cooling rack and dust the tops with ½ cup of the confectioners’ sugar.

Spread half the cookies with ½ teaspoon jam each, and then sandwich with the rest of the cookies. Just before serving, sprinkle the cookies with the remaining ¼ cup confectioners’ sugar.

 

Almond Thins

Almond Thins

Ingredients

  • 1 cup slivered almonds
  • 1 cup light brown sugar
  • 2 cups all-purpose flour, spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 12 tablespoons (1 1/2 stick) unsalted butter, at room temperature
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon almond extract

 

Directions

Heat oven to 350° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool.In a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt.

With an electric mixer, beat the butter and the remaining ½ cup brown sugar at medium speed until creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix). Gently fold in the remaining ½ cup almonds.Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.

Heat the oven to 350° F with the racks in the upper and lower thirds. Working with 1 log at a time (keep the other chilled), cut it into ¼-inch slices and place the slices on 2 baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer to a wire rack to cool.

 

Coconut Slice-and-Bake Cookies

Coconut Slice-and-Bake Cookies

Ingredients

  • 2 cups sweetened shredded coconut
  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 12 tablespoons (1 1/2 stick) unsalted butter, at room temperature
  • 1 cup sugar, plus more for sprinkling
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract

 

Directions

Heat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 6 to 8 minutes; let cool.In a medium bowl, mix together the flour, baking powder, salt, and cooled coconut.

With an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour mixture just until combined (do not overmix).

Form the dough into two 12-by-1½-inch logs. Wrap them tightly in plastic wrap and refrigerate until firm, about 2 hours or up to 2 days.

Cut the logs into ⅜-inch slices and place on baking sheets, spacing them 2 inches apart. Sprinkle with sugar and bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer the cookies to a rack to cool.

 

Lollipop Cookies

Lollipop Cookies

Ingredients

  • 1 1/4 cups all-purpose flour, spooned and leveled
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups confectioners’ sugar
  • Food Coloring
  • Mini jelly beans, colored sprinkles, or Metallic Dragées for decorating

 

Directions

Heat the oven to 350° F and line 2 baking sheets with parchment. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.With an electric mixer, beat the butter and granulated sugar at medium speed until creamy, about 3 minutes. Add the egg and vanilla extract and mix until combined. Reduce the mixer speed to low and gradually mix in the flour mixture just until combined (do not overmix).

Drop mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 4 inches apart. Insert one end of a lollipop stick into each and flatten the dough slightly with your fingers. Bake the cookies, rotating the baking sheets halfway through, until golden, 8 to 10 minutes. Cool 5 minutes on the baking sheets, then transfer to wire racks to cool completely.

In a small bowl, mix together the confectioners’ sugar, 2 tablespoons water, and 1 to 2 drops food coloring. Drizzle the cookies with the icing and sprinkle with the candies and sprinkles. Let dry for at least 30 minutes.



Leave a Reply

Your email address will not be published. Required fields are marked *

Captcha