Classic & New Christmas Cookies (Part 1)

What You’ll Need

24 Cookies

  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1/2 cup honey, scant
  • 1/2 cup milk, scant
  • 9 tbsp unsalted butter, room temperature.
  • 1 tsp salt
  • 1.5 tsp ground clove
  • 1.5 tsp ground cardamom
  • 3 tsp ground cinnamon
  • 1.5 tsp ground ginger
  • 4 1/4 cup all purpose flour
  • 1.5 tsp baking soda

Icing:

  • 3-4 cups powdered sugar, or more if planning to cover the whole cookie.
  • water, to thin
  • a few drops food coloring (optional)
  • pearl sprinkles (optional)

Instructions

Instructions

to make the cookies

  1. Add the sugar, honey, and milk to a small saucepan. When measuring a "scant" cup of the honey and the milk, you want to it to be just under 1/2 cup, but not closer to 1/3 cup. If you can measure in milliliters, its exactly 100 milliliters.
  2. Bring to a boil then turn off the heat and let cool slightly.
  3. Add the butter and the spices to a mixing bowl, and pour the warm syrup mixture over them. Mix until the butter is melted and everything is combined.
  4. Sift the baking soda, salt, and flour together, and then add to the butter and the syrup mixture. Mix until everything is evenly incorporated.
  5. Shape the dough into a flat disk, and chill in the fridge overnight or up to 48 hours.
  6. Preheat oven to 350°F. Roll out dough to about 3/8" thick and cut out using cookie cutters.
  7. Arrange cookies on a baking sheet and bake for about 10 minutes, until slightly puffed and golden.
  8. Allow to cool completely before icing.

to make the icing

  1. Mix the powdered sugar with just enough water to make a smooth but thick glaze. Divide the icing into smaller batches if you want to make different colors. You can also flavor the icing with a little vanilla extract or almond extract if you'd like. For pipping lines and small designs, keep your icing pretty thick so that it won't spread, there should be a little resistance when mixing it with a whisk. For covering the entire cookie like the green and blue reindeer, add a bit more water to the icing so that it goes on smoothly and is easier to cover the whole cookie before it starts to dry and crack. Try some icing on a test cookie if you're not sure about the texture!
  2. For the light blue color I used, add 2-3 drops of food coloring to 1 cup or so of glaze.
  3. For the darker green/blue color, add a couple drops of green and blue, and a tiny touch of red to tone the color down a bit.
  4. Place the icing in ziplock bags or a piping bag fitted with a very small tip. Cut a tiny corner off of the ziplock bags if using. Decorate, and allow to harden completely before moving or stacking.

What You’ll Need

Serving: 12 Cookies

Cookies and Cream Cookie Base

  • 1 1/2 cups (333 g) salted butter, softened
  • 1 1/2 cups (345 g) granulated sugar
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 4 1/2 cups (684 g) all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 cup (60 mL) canola oil
  • 20 oreos, broken into medium sized pieces
  • 1 cup (200 g) white chocolate chips

Aggie Blue Mint Frosting

  • 1/2 cup (111 g) salted butter, softened
  • 3 cups (321 g) powdered sugar
  • 1 1/2-3 tablespoons milk, for consistency
  • 6 oreos, finely chopped
  • 1/4 teaspoon mint extract
  • blue food coloring

Instructions

Total Time: 1 hour 15 minutes

  1. Preheat oven to 350°F (180°C).
  2. Cream together the butter and granulated sugar until light and fluffy. About 1 minute.
  3. Add in the eggs and vanilla. Mix until thoroughly combined.
  4. Next, add the flour and baking powder. Mix until the dough forms.
  5. Add in the canola oil and mix until the oil is fully incorporated into the dough.
  6. Add the Oreo pieces and white chocolate chips, mixing until they are evenly distributed in the cookie dough.
  7. Scoop a generous 1/3 cup of dough for each cookie. Roll each cookie into a ball and then flatten slightly. The cookie will spread slightly while baking.
  8. Repeat with remaining dough.
  9. Bake at 350°F (180°C) for 13-16 minutes. The cookies should spread and the centers of the cookie should look dry and baked, no longer glossy & wet like unbaked cookie dough.
  10. Allow the cookies to cool completely on the pan.
  11. Once the cookies have cooled, make the Aggie blue mint frosting by first creaming the butter until it is nice and smooth.
  12. Next add in the powdered sugar one cup at a time, mixing until it combines with the butter. You will need to add in a little bit of milk (think a few tsp at a time) while mixing in the powdered sugar to keep it a good frosting consistency.
  13. Once all of the powdered sugar has been incorporated, mix in the finely chopped oreos and mint extract. Mix until well combined.
  14. Lastly, stir a few drops of blue food coloring at a time into the frosting by hand until you've reached your desired color. (I usually use about 5 drops of food coloring.)
  15. Frost each cooled cookie by spreading the frosting onto the top of each cookie.
  16. Chill the cookies in the fridge for at least 30 minutes before serving. Serve chilled.

Cookie comes from the cookie Queen - Cooking with Karli

What You’ll Need

Servings: 12 Cookies

Pink Velvet Cookie

  • 1 1/2 cups salted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 1/2 tsp cake batter flavoring
  • 4 1/2 cups all purpose flour
  • 3 tsp baking powder
  • pink food coloring

Vanilla Cream Cheese Frosting

  • 8 oz cream cheese, room temperature
  • 1/4 cup butter, softened
  • 2 tsp vanillla extract
  • 4 cups powdered sugar
  • milk, to thin, if needed

Instructions

Total Time: 50 Minutes

  1. Preheat oven to 350°.
  2. While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
  3. Scrape the sides, add in the eggs, and cake batter flavoring. Beat until mixed.
  4. Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.
  5. Add a few drops of pink food coloring at a time to the dough as you continue to mix. Mix until the color is all combined, add a few more drops of food coloring and repeat, if needed.
  6. Scoop out 1/3 cup of dough and roll into a ball. Repeat with remaining dough.
  7. Roll and flatten the cookie dough by gently so it is in the shape of a hockey puck. Repeat with remaining dough.
  8. Use the small amount of leftover dough to create one smaller cookie. Bake it alongside the other cookies, this will be used later.
  9. Arrange 6 cookies per pan. Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
  10. While the cookies are cooling, make the frosting, by whipping the butter, cream cheese and vanilla until smooth.
  11. Add the powdered sugar, one cup at a time.
  12. Add milk a tsp at a time until you've reached your desired consistency, if needed.
  13. Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.
  14. Serve warm!

Cookie comes from the cookie Queen - Cooking with Karli

What You’ll Need

Serving Size: 12 cookies

Oreo Cookie Base

  • 1 1/2 cups butter, salted
  • 3/4 cup granulated sugar
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 3 cups all purpose flour
  • 1 cup black cocoa powder
  • 2 1/2 cups crushed oreos, 40 oreos, crushed
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Cream Cheese Frosting

  • 1/4 cup salted butter, softened
  • 8 oz cream cheese, rooomm temperature
  • 2 tsp vanilla
  • 4 cups powdered sugar
  • milk , to thin, if needed

Instructions

Total Time: 45 Minutes

  1. Preheat oven to 350°.
  2. Cream together the butter, granulated sugar and brown sugar.
  3. Add the egg and vanilla. Mix until light in color and creamy.
  4. Add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
  5. Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
  6. Bake for 12-15 minutes, until the cookies are no longer glossy on the top.
  7. Allow the cookies to cool on the pan for 20 minutes before frosting.
  8. While the cookies are cooling, make the frosting by whipping the butter, cream cheese and vanilla until smooth.
  9. Add the powdered sugar, one cup at a time.
  10. Add milk a tsp at a time until you've reached your desired consistency, if needed.
  11. Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.
  12. Add extra crushed Oreos on top for garnish.
  13. Serve warm.

Cookie comes from the cookie Queen - Cooking with Karli

What You’ll Need

24 cookies

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 1 1/2 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups whie chocolate chips
  • 1 cup crushed bob's sweet stripes peppermints

Instructions

30 Minutes

  1. Preheat oven to 350°.
  2. Cream together the butter, granulated sugar and brown sugar.
  3. Add the egg and vanilla. Mix until light in color and creamy.
  4. Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
  5. Fold in the whtie chocolate chips.
  6. Scoop or roll the cookie dough out into equal sized balls. Arrange on a cookie sheet. Add extra white chocolate chips and the crushed peppermints to the top of the cookie dough.
  7. Bake at 350° for 7-9 minutes or until the cookies are puffy and no longer glossy on top. Allow the cookies to cool on the pan for at least 15 mintues before serving.

Cookie comes from the cookie Queen - Cooking with Karli

What You’ll Need

24 Cookies

  • 1 cup (222g) salted butter, room temperature
  • 1 cup (230g) granulated sugar
  • 2 eggs
  • 3 tsp vanilla extract
  • 2 1/4 cups (342g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • sprinkles

Instructions

Total Time: 50 Minutes

  1. Preheat the oven to 350°F (180° C).
  2. Either using a stand mixer or a handmixer, cream together the butter and sugar. Cream for about two minutes or until light and fluffy.
  3. Scrape down the sides of the bowl. Add in the eggs and vanilla and mix until well combined.
  4. Add in the flour, baking powder, and salt. Mix until fully incorporated. The dough will be very sticky.
  5. Pour your sprinkles into a bowl. Scoop the cookie dough out of the mixing bowl and place in the sprinkles.
  6. Roll the dough around in the sprinkles until it is fully covered. Reshape the dough into a ball before placing on a parchment paper lined cookie sheet.
  7. The cookies will spread quite a bit while baking, so I suggest limiting each cookie sheet to about eight cookies.
  8. Bake at 350°F (180° C) for 10 minutes. Cool completely on the pan.
  9. The cookies will stay fresh in an airtight container for 2 to 3 days.

Cookie comes from the cookie Queen - Cooking with Karli

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