It’s Christmas cookie time!

Do you have a favorite cookie? I tend to stick to bar cookies, like brownies or blondies (see killer recipe, below), but I also like peanut butter, spice, molasses, snickerdoodles …

This year I will be making Scottish shortbread and maybe pecan snowballs. Both of those are easy to make and delicious to eat.

You get the idea. I like cookies, but I don’t want too much fuss!

Some of my favorites:

(I won $50 in a cookie contest with these. They are truly delicious.)


  • 3 Tablespoons Instant Coffee Powder
  • 1 Tablespoon Water
  • 2 cups Firmly Packed Brown Sugar
  • 1-½ stick Butter, Unsalted
  • 2 whole Large Eggs
  • 2 Tablespoons Coffee Liqueur (Kahlua)
  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 5 ounces, weight White Chocolate, Cut Into 3/4″ Pieces
  • ¾ cups Coarsely Chopped Pecans, Toasted
  • _____
  • 1 ounce, weight White Chocolate, Melted
  • 1 ounce, weight Semi Sweet Chocolate Melted


Preheat oven to 350 degrees F. Butter a 10-inch diameter cake pan. Line the bottom with parchment. If you don’t  have a 10″ round, you can use a 9×9″ square pan.

Combine coffee powder and the water in a heavy medium saucepan. Stir over medium-low heat until coffee dissolves. Add sugar and butter and stir until butter melts. Pour into a large bowl and cool to room temperature, stirring occasionally. Add eggs and coffee liqueur to butter mixture and whisk to combine. Sift flour, baking powder and salt into a small bowl. Add to butter mixture and stir to blend. Stir in chocolate pieces and pecans.

Pour batter into prepared pan. Bake until a tester inserted in the center comes out almost clean, about 35 minutes. Cool in the pan on a rack. Run a small sharp knife around the sides of the pan to loosen the brownies. Turn out onto a plate; peel off parchment.

Cut into small wedges. Put 1-oz. portions of semi-sweet and white chocolates in small Ziploc bags and melt in hot water. Snip a small bit off the corner of each bag, and drizzle chocolate decoratively on wedges.

You can also leave off the drizzled chocolate, and serve with vanilla ice cream and caramel sauce.SPICY MOLASSES COOKIES

Easy and inexpensive to make. Also delicious! A work friend gave these one year to coworkers for Christmas. She packaged them in brown paper lunch sacks, and attached the recipe.


  • 1 cup Granulated Sugar
  • 3/4 cup Crisco
  • 1/4 cup Molasses
  • 1 egg
  • 2 cups A/P Flour
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1 tsp Powdered Ginger
  • 1/4 tsp Cardamom (if you don’t have this, you can use Allspice)
  • 1/4 tsp Salt
  • 2-1/2 tsp Baking Soda


Preheat oven to 350 degrees F.

Beat together the sugar, Crisco, molasses and egg.
Combine all dry ingredients, then add to the wet mixture.

Roll dough into walnut-sized balls, and coat with granulated sugar.
Place on an ungreased cookie sheet 1-2″ apart, and bake for 9-11 minutes. Tops should “crack”, but the middle should still be soft.


I have made these for Christmas as giveaways, and although peppermint isn’t my favorite, these have a perfect balance of dark chocolate and sweet peppermint. This is a Pioneer Woman recipe (photos and more detailed instructions at link):


  • 2 sticks Salted Butter, Slightly Softened
  • 1 cup Powdered (Confectioners) Sugar
  • 1 whole Egg
  • 2 teaspoons Vanilla
  • 2-1/2 cups Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 teaspoon Salt
  • 4 ounces, weight (4 Squares) Almond Bark Or White Baking Chocolate (almond Bark Works Best And Is Cheaper)
  • Large Handful Of Red Or Green Peppermints


    • Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
    • In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.
    • Preheat oven to 375 degrees.
    • Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
    • Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.

I shouldn’t be baking any cookies at all, but I would love to try these. I even have all of the ingredients. Problem is, I know I would eat the whole thing!



1 cup all purpose flour
1 stick butter (1/2 cup/4 ounces/113 g), softened (I use unsalted)
1 cup finely chopped toasted pecans (or coarsely ground)
3 Tablespoons granulated sugar
1 teaspoon pure vanilla extract

1 cup powdered sugar for rolling


  1. Put all ingredients except powdered sugar into a large bowl.
  2. Mix thoroughly by hand, cover with plastic wrap and refrigerate for 30 minutes.
  3. Preheat oven to 350° F. Roll cookies by hand into 1-inch balls.
  4. Place on ungreased or parchment-lined cookie sheet an inch apart.
  5. Bake for 15 minutes or until set but not brown.
  6. Let stand on cookie sheet about 2 minutes, then gently roll each one gently in powdered sugar. Let cookies cool.
  7. Once they cool (15-20 minutes), roll again (gently) in powdered sugar. Store loosely covered.

To Toast Nuts: Place on ungreased baking pan and bake at 350° F for 8-10 minutes. Keep an eye on them so they don’t burn. Cool, then chop.

Scottish shortbread cookies from one of my favorite YouTube cooks. I’m making these today:

What are your favorite cookies to make (or eat!) for the holidays?

This entry was posted in baking, Holidays, Uncategorized. Bookmark the permalink.

18 Responses to It’s Christmas cookie time!

  1. Marjorie says:

    I can’t decide which recipe looks the best 😋. Thanks for sharing!

    Liked by 1 person

  2. auscitizenmom says:

    My DIL makes wonderful Christmas cookies. In the past, she has made about 6 different kinds, sugar cookies, buckeyes, wedding cookies, and I can’t remember the others. But they are always very good. I don’t make anything anymore because I would eat them all.

    Liked by 2 people

  3. Menagerie says:

    Timely thread. I just this morning arranged for all the family to come over next Saturday so that we can make Christmas cookies. They love decorating them, and my youngest little cutie loves making what he calls “gingermen.” We will possible decorate traditional sugar cookies, and because the notorious Conner believes a cookie is not edible if it isn’t chocolate I plan to do these brownie reindeer, which look so easy. And for the little guy who loves penguins, we may do the marshmallow deals. It’s all about fun and easy, especially if all 8 of them show up.

    These show the reindeer being graham crackers but I’m using brownies. Probably just store bought ones since we will be so busy. I’ll make homemade gingerbread though.

    Liked by 2 people

    • hoosiertruthfan says:

      Thank you for doing this with your family. Some of the fondest family memories I have were in the kitchen with my mom, grandmothers or great grandmothers.
      It’s always special to see other families sharing special memories in the kitchen. You’re creating memories they will treasure all of their lives.

      Liked by 3 people

  4. Surfhut says:

    9×13 baking dish
    Preheat oven to 350
    1 stick melted butter
    1 cup graham cracker crumbs
    1 cup chocolate chips
    1 cup butterscotch chips
    1 cup chopped pecans
    1 cup shredded coconut
    1 can sweetened condensed milk

    Pour melted butter into the baking dish. Sprinkle on the graham cracker crumbs, then chocolate chips, then butterscotch chips, then pecans, then coconut.

    Pour sweetened condensed milk over it all. DO NOT try to smooth it out or you will have a hot mess on your hands. Bake for about 30 minutes. Let cool for at least 20 minutes before cutting into bars. Have a toothbrush handy after eating these. ENJOY!

    Liked by 2 people

  5. texan59 says:

    I just gained 5# reading through this. 😀

    Liked by 4 people

  6. michellc says:

    It’s kind of a tradition that I always make sugar cookies, it started with my kids so they could decorate cookies for Santa and then as they got older it was such a tradition, we continued doing it. My daughter and I have been making cookies together Christmas Eve since she could walk. Now the grandkids have been making cookies with us since they could walk.

    I make a lot of different kind of cookies throughout the year, but sugar cookies are only for Christmas.

    Liked by 5 people

  7. czarina33 says:

    Forced the 3 yo. Grandson to make shortbread with me on Thursday. He didn’t want to get up on the stepstool to watch, then loved it, didn’t want to taste the sugar, flour, butter, salt I put on his fingers as I measured each, then stuck his fingers in the containers after, whined when I held his hands on the rolling pin, resisted pushing the cookie cutters down to roll out dough, pulled away when I put the beater covered in his hands to let him lick the dough off then would not relinquish it til all the good goo was gone.

    Liked by 2 people

    • Menagerie says:

      My grandkids love the cookie making. We also make a pastry at Christmas, really beautiful and really easy. They call it sun bread because it has a starburst like pattern. With their dads I used to make little gingerbread houses our of graham crackers and candies. We didn’t have much money and all the candies added up so I bought them for weeks so that we could have our fun. I love those memories.


    • hoosiertruthfan says:

      I don’t have kids of my own but enjoy baking with friends’ kids. I’ve passed on my family favorites to all of them in a small homemade cookbook.

      I dated a guy with a young daughter and for his birthday we made him a strawberry shortcake (his favorite). I got her in front of me on a footstool and her hands were on mine as we sliced the berries. She helped me stir and get the dough into the pans. It was fabulous.
      She was so proud of the cake for her daddy’s birthday cake.

      Liked by 2 people

  8. czarina33 says:

    Personal favorites are blondies and brownies, and something like the pecan snowballs. My mother liked to make bourbon balls because the liquor did not evaporate. 13 yo. great grandson always asks to make spritz cookies with the cookie press and lots of green and red sprinkles.

    Liked by 2 people

  9. tblakney says:

    My wife does a wonderful fruit cake cookie and she puts extra dates in the because dates are my favorite fruit !! I wish I could share the recipe but I can’t remember all of the nuances of her skill of the making of the cookies but they are wonderful annual treat!!

    Liked by 2 people

  10. MIKE says:

    Can’t tell you how many times I got my tongue caught in those “Hamilton Beach “ detachable mixer blades when Mom was making goodies.
    Worth every ounce of pain, it was.

    Liked by 1 person

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