Our Favorite Christmas Cookie Recipes

December 14th, 2016 by

We asked our staff to share their favorite Christmas cookie recipes. We hope you enjoy them. From our families to yours, we wish you very Happy Holidays.

Sam’s Gingerbread Cookies

1 lb gingerbread cookie mix
1/2C butter or margarine softened
1 TSP water
1 egg
½ container frosting (vanilla or your preference)

Heat oven to 375°F. Meld cookie mix, butter, water and egg until soft. On lightly floured surface, roll dough to 1/4-inch thickness and cut with gingerbread man cookie cutter Arrange cutouts 2 inches apart on cookie sheet
Bake 8 minutes or until edges are set. Cool 1 minute and move to cooling racks. When cooled, pipe frosting on cookies with decorating bag and decorate with candy decors.

Tony’s Snickerdoodles


1 TBSP cinnamon
1 ½ C sugar
½ C shortening
½ C softened butter
2 eggs
2 ¾ C all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
Red and green colored sugar

Heat oven to 400ºF. In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside. In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes. Cool about 30 minutes on wire rack.

Tim’s Polish Chrusciki

5 large egg yolks, at room temperature
1 large whole egg, at room temperature
1/4 C powdered sugar
1/4 C sour cream
1/2 tsp salt
1 TSP vanilla extract
1 TBSP  brandy
2 C flour
Canola oil

Combine egg yolks, whole egg and salt. Beat at high speed until thick and lemon colored, about 5 minutes.  Beat in sugar, sour cream or cream, vanilla and rum.  Add flour gradually to form dough.  Place
on a floured board, divide in half, cover with plastic wrap and let rest for at least 20 minutes. Working with half of the dough at a time, roll out to 1/8-inch thickness.  These are best when the dough is paper thin.  Cut into 1 x 3 inch wide strips. Heat 2 inches of oil in a large, deep skillet to 350 degrees.  Make a slit in the center of each strip of dough, then pull one end through the slit to form a bow. Fry a few at a time for 1 minute or less. Drain on paper towels and dust with powdered sugar.

Nonna’s Fig and Walnut Biscotti

1 C whole-wheat flour
3/4 C all-purpose flour”
3/4 C packed dark-brown sugar
2 tsp baking powder
3/4 tsp coarse salt
3/4 tsp anise seed, chopped
3 large eggs
1 TBSP finely grated orange zest
1 C coarsely chopped figs
1 C walnuts, toasted and chopped
Nonstick cooking spray

Preheat oven to 325. In a large bowl, whisk together flours, brown sugar, baking powder, salt, and anise. until pale yellow about 5 minutes and add zest. Fold egg mixture into flour mixture until combined and then figs and walnuts. Spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm about 25 minutes. Transfer to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300 degrees. Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Cool completely on wire rack.

Kia Country Christmas Kisses

1 pouch (1 lb 1.5 oz)  peanut butter cookie mix
3 TBS vegetable oil
1 TBS water
1 egg
2 TBS sugar
36 milk chocolate kisses  

Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg into dough. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 8  until light golden brown. Immediately press 1  candy in center of each cookie.  Cool completely, about 20 minutes.