1. In a large mixing bowl, beat butter and shortening with an electric mixer for 30 seconds. Add sugar, baking powder, and salt; beat until combined. Beat in egg, milk, and vanilla until combined.
  2. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover; chill dough about 1 hour or until easy to handle.
  3. Pre-heat oven to 375 degrees F. On a lightly floured surface, roll half of the dough at a time to 1/8- to 1/4-inch thickness. Using desired tree-shaped cookie cutters, cut out dough.
  4. Place about 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until the edges are firm and bottoms are very lightly browned.
  5. Transfer to a wire racks and let cool. Frost with Royal Icing and decorate with sprinkles.

(For royal icing)

  1.  Stir together powdered sugar, meringue powder, and cream of tartar. Add the warm water.
  2. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes until very stiff.
  3. Add the 1 to 2 tbsp additional water, 1 tsp at a time, to make desired consistency.

For more info, visit Better Homes & Gardens.

2. Frosted Reindeer Cookies
Source: Genius Kitchen

Ingredients:

  • (16 1/2 oz) package refrigerated sugar cookie dough
  • 1/4 cup all purpose flour
  • cup vanilla frosting
  • 64 small pretzel twists
  • 64 semi-sweet chocolate chips (about 1/4 cup)
  • 16 gumdrops (cut in half)

Directions:

  1. Pre-heat oven to 350 degrees F.
  2. In a large bowl, break up cookie dough, and work flour into dough until well blended.
  3. Shape dough into triangle-shaped log. (If dough is too soft, place in freezer for 30 minutes).
  4. With a thin sharp knife, cut dough into 32 (1/4 inch) triangular slices.
  5. Place 2 inches apart on ungreased cookie sheet.
  6. Bake 7-11 minutes or until set.
  7. Cool 1 minute on cookie sheet, the move from cookie sheet to cooling rack.
  8. Cool completely.
  9. Frost cookies with frosting.
  10. Place 2 pretzel twists at the top , near the corners for antlers.
  11. Lightly press 2 chocolate chips ino each cookie for eyes and 1 halved gum drop for the nose.
  12. Store inbetwwen sheets of waxed paper in an airtight container.

For more info, visit Genius Kitchen’s website.

3. Santa’s Cookies

Ingredients:

  • 12 tablespoons butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 2 cups flour
  • 1 small box instant vanilla pudding mix – dry, not prepared (one 3.4 oz box, it must be INSTANT – not cook and serve, etc)
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 1 cup semi sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup red and green M&M candies

Directions:

  1. In a large bowl, cream the butter, brown sugar, and sugar for 1-2 minutes until fluffy. Add vanilla and egg and mix well.
  2. In another bowl whisk together flour, vanilla pudding mix, baking soda, and salt.
  3. Gradually mix dry ingredients into wet ingredients until incorporated. Stir in most of the chocolate chips. (Reserve a few chocolate chips and the M&Ms for later) Cover and chill for at least one hour.
  4. Pre-heat oven to 350. Very lightly grease a baking sheet. (I lightly mist it with cooking spray, then wipe it off with a paper towel) Roll about 3 tablespoons of cookie dough into a ball (Should be about the size of a golf ball) and place on prepared baking sheet. Gently press remaining chocolate chips and the M&Ms into the cookie dough balls (this makes sure you can see the chips and the M&Ms after they bake!).
  5. Bake for 9-12 minutes until cookies are set but still slightly underdone. Allow to cool for at least 10 minutes on the baking sheet. Transfer to a cooling rack to finish cooling completely.
  6. Store in airtight container at room temperature.

For more info, hit up Creme de la Crumb’s website.

4. 4-Ingredient Lemon Cookies
Source: Pure Wow

Ingredients: 

  • One 18.25-oz box lemon cake mix
  • 1/4 cup frozen whipped topping (thawed)
  • 2 eggs
  • Confectioners’ sugar

Directions: 

  1. Pre-heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. Sift the cake mix into a large bowl. Whisk in the whipped topping and eggs, and mix well to combine.
  3. Scoop mounds of batter, about 2 tbsp each, onto the prepared baking sheets (staggered and spaced about 1 inch apart).
  4. Sift confectioners’ sugar generously over the mounds of batter. Bake until the cookies are crackled across the surface and lightly golden at the edges, 6 to 8 minutes.
  5. Let cool completely on the baking sheets and then serve or store in an airtight container until ready to serve.

For more info, hit up Pure Wow’s website.

5. Eggnog Scented Sugar Cookies
Source: Half Baked Harvest

Ingredients:

  • 1 1/2 cups unsalted butter softened (3 sticks)
  • 1 1/4 cups granulated sugar
  • 1 vanilla bean seeds removed (optional)
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp almond extract (optional)
  • 1 egg
  • 1/3 cup high quality eggnog
  • 4 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

(For vanilla icing)

  • 4 cups powdered sugar
  • 2 tbsp meringue powder
  • 6-8 tbsp water
  • 1 vanilla bean seeds removed
  • 1/4 tsp nutmeg
  • Assorted food coloring holiday sprinkles and or candies, to decorate (optional)

Directions:

  1. To make the cookies, cream the butter, sugar, vanilla bean seeds, vanilla extract and almond extract in a large bowl or bowl of a stand mixer until light and fluffy, about a full 3-5 minutes.
  2. Add the egg and eggnog and mix until evenly combined. Add half the flour, baking soda and salt, beating until combined. Then add the remaining flour and beat until the dough forms a ball.
  3. Generously flour your work surface. Divide the dough in half and flatten each half into a disk.
  4. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. You can also roll the dough out between two piece of wax paper. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment line baking sheet. Cover the baking sheet and place the baking sheet in the freezer, freeze until very firm, about 25 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
  5. Pre-heat oven to 350 degrees F.
  6. Bake the cookies on the middle rack of the oven for 12-15 minutes or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.
  7. To make the icing, combine the sugar and meringue powder in the bowl of an electric mixer fitted with the paddle attachment. Mixing on low speed, add 6 tablespoons water. Mix until icing holds a ribbon-like trail on the surface of the mixture for 5 seconds when you raise the paddle. Add the vanilla bean seeds and nutmeg, mix until just combined.
  8. Frost the cooled cookies and decorate as desired. I like to keep things simple and use holiday sprinkles to decorate most of my cookies. You can also use food coloring and color the frosting red, green or whatever colors you like. To pipe the icing onto the cookies, add the icing to a gallon size zip-loc bag (or a piping bag), then snip of a small portion of the corner off.

For more info, hit up Half Baked Harvest’s website.

 6. Cake Batter Cookies
Source: Pure Wow

Ingredients:

  • 1 box vanilla cake mix
  • 1 tsp baking powder
  • 1 1/4 cup sprinkles
  • 1/2 cup vegetable or canola oil
  • 2 eggs
  • 1 egg yolk
  • 1/2 tsp vanilla

Directions:

  1. Pre-heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk the cake mix with the baking powder and sprinkles to combine (be sure to break up any lumps).
  3. In a small bowl, whisk the oil with the eggs, egg yolk and vanilla to combine. Add the oil mixture to the bowl with the dry ingredients and mix until fully incorporated.
  4. Scoop out the cookie dough and place 6 mounds of dough onto each prepared baking sheet (see Finishing Touches, below). Leave at least 3/4 inch between each cookie, as they spread quite a bit as they bake.
  5. Bake until the surface is crackly and the cookies are slightly golden around the edges, 8 to 10 minutes. Cool before serving.

For more info, hit up Pure Wow’s website.

7. Chocolate Chip and Toffee Shortbread Cookies
Source: The Kitchn

Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 cups mini semi-sweet chocolate chips, divided
  • 3/4 cup Heath toffee chips
  • 1 tbsp vegetable shortening

Directions:

  1. In the bowl, mix cream together the butter, powdered sugar, and salt until completely smooth. Mix in the vanilla. On low speed, mix in the flour until combined and a dough is formed. With a stiff spatula, fold in 1 cup of the chocolate chips and the Heath chips.
  2. Divide the dough in half and shape each half into a log roughly 1 foot long and 1 1/2 inches in diameter. Wrap both logs of dough in parchment and twist the ends closed. Refrigerate the rolls until firm or up to three days. The logs can also be sealed inside a freezer bag and frozen for up to three months; thaw in the fridge overnight before baking.
  3. When ready to bake, pre-heat the oven to 350 degrees F with a rack in the top third and bottom third of the oven. Line two baking sheets with parchment. Slice the logs into slices 1/4- to 1/2-inch thick using a sharp knife. Arrange them slightly apart on the baking sheets.
  4. Bake the cookies for 12 to 15 minutes, rotating the pans once, until the edges are firm to the touch and just barely brown. Let the cookies cool completely on the baking sheets before removing from the pan as shortbread is very brittle.
  5. Melt the remaining 1 cup of chocolate chips and shortening in a double boiler, stirring frequently until smooth, or microwave in 15-second intervals, stirring between each interval.
  6. Dip one end of each cookie into the chocolate and use an off-set spatula or butter knife to scrape off the excess chocolate.
  7. Place the dipped cookies on waxed paper or parchment paper until set (or refrigerate to speed up the process). Store in an airtight container at room temperature.

For more info, hit up The Kitchn’s website.

Also, try these kid-friendly holiday drinks this Christmas
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