Christmas Cookies Archives - Family Cookie Recipes

WHITE CHOCOLATE CRANBERRY COOKIES

Jessica — Mon, 08 Dec 2025 20:04:33 +0000

Cranberry White Chocolate Cookies made with classic ingredients including butter, sugar, eggs and flavored with white chocolate chips and dried cranberries!

These classic cookies are a festive favorite for this time of year! I love the buttery crisp edges and chewy centers. The sweet white chocolate balances the tangy cranberries and yields a fantastic cookie!

For a more bakery-style look, top the cookies with additional white chocolate chips and cranberry pieces.

Ingredients for White Chocolate & Cranberry Cookies

Shortening & butter: Use ½ cup of each shortening and butter, softened, to ensure they cream smoothly with your sugars.

Sugars: You’ll need 1 ¼ cup brown sugar and ¼ cup white sugar for this recipe. The brown sugar adds chewiness, while white sugar promotes slight crisp edges.

Eggs: Add 2 large eggs, one at a time to maintain a uniform batter.

Extract: For more great flavor, use 1 tsp vanilla extract.

Flour: For the structural base of this dough, you need 2 ¼ cups all-purpose flour.

Baking soda: Help the cookies rise as they bake by adding 1 tsp baking soda to the dough.

Salt: Balance the sweetness with 1 tsp salt.

Chocolate & cranberries: Incorporate about 1 ¾ cups of white chocolate chips and 1 ¼ cup of dried cranberries gently, folding them in last to avoid overmixing.

Baking Tips for Cranberry Cookies

1. Measuring flour: For the best results, spoon flour into the measuring cup and level it off. Too much flour can make the cookies dry or dense.

2. Mix-ins: Try adding chopped pecans or walnuts for added crunch, or swap white chocolate for dark or semi-sweet chips for a flavor twist.

3. More flavor! Add a sprinkle of coarse sugar or flaky sea salt on top before baking for a bakery-style finish.

4. For chewier cookies: Bake just until the centers look slightly underdone. Let them finish setting on the hot baking sheet after taking them out of the oven.

5. Cookie scoop: Use a 1-tablespoon cookie scoop for uniform cookies that bake evenly.

Cranberry White Chocolate Cookies Recipe

Cranberry White Chocolate Cookies made with classic ingredients including butter, sugar, eggs and flavored with white chocolate chips and dried cranberries!

Course Cookies, Dessert

Cuisine American

Keyword White Chocolate Cranberry Cookies

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings cookies

Calories 262kcal

Author Jessica & Nellie

Ingredients

½ cup shortening
½ cup butter softened
1 ¼ cup brown sugar
¼ cup white sugar
2 large eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 ¾ cup white chocolate chips divided
1 ¼ cup dried cranberries divided

Instructions

In a large stand mixer bowl, cream the shortening, butter, brown sugar, and white sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each egg. Add vanilla extract.
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the 1 ½ cups white chocolate chips and 1 cup dried cranberries.
Cover and chill the dough in the refrigerator for 30 minutes. (Optional but recommended!)
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll the dough into 1-tablespoon-sized balls and place on the prepared baking sheet, spacing about 2 inches apart.
Bake for 9-10 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

For a more bakery-style look, top the cookies with additional white chocolate chips and cranberry pieces.

Nutrition

Do I have to chill the cookie dough?

No, you do not. Chilling the dough is optional but recommended. It prevents spreading and helps the cookies hold their shape while baking.

Can I use fresh cranberries instead of dried?

Dried cranberries are preferred for texture and sweetness. Fresh cranberries will add excess moisture to the dough and not be as sweet.

Can I freeze the dough or baked cookies?

Yes, you can freeze the cookie dough balls for up to 3 months. Bake directly from frozen and add an extra 1-2 minutes to the bake time. Baked cookies also freeze well.

How do I know when they are done?

Look for lightly golden edges with soft centers. The cookies will continue to set as they cool on the baking sheet.

Try more of our fruit filled cookie recipes here:

These Pumpkin Oatmeal Cranberry Sandwich Cookies blend cozy pumpkin spice, chewy oats, and tart cranberries with a luscious cream cheese filling for the ultimate fall bite!
Cranberry Pistachio Snowball Cookies mix buttery, melt-in-your-mouth goodness with festive pops of tart cranberries and crunchy pistachios, all wrapped in a snowy layer of powdered sugar. A delicious addition to any holiday cookie tray.
Our recipe for White Chocolate Cranberry Cookie Bars create soft, chewy bars, loaded with festive flavor! They’re an easy, eye-catching holiday dessert that always wins over a crowd.
A festive blend of tart cranberries, creamy white chocolate, and buttery macadamia nuts, creates the perfect balance of sweet, tangy, and crunchy. Cranberry Macadamia Nut Cookies are a cheerful holiday treat that feels special in every bite.
These Cranberry Orange Cookies are bursting with bright citrus flavor and juicy fresh cranberries. They’re a refreshing, festive treat that brings a delicious pop of fall flavor to any dessert table.

Cranberry White Chocolate Cookies are soft, chewy cookies loaded with sweet white chocolate chips and tart dried cranberries for a festive and flavorful treat.

The post WHITE CHOCOLATE CRANBERRY COOKIES appeared first on Family Cookie Recipes.

CHRISTMAS CHEESECAKE SUGAR COOKIE BARS

Jessica — Tue, 02 Dec 2025 00:20:41 +0000

Christmas Cheesecake Sugar Cookie Bars made with sugar cookie dough, a simple cheesecake filling & topped with festive holiday sprinkles!

I love that these festive bars are so EASY to make! Just 5 ingredients & 30 minutes in the oven and you’re on your way to the perfect addition to your cookie trays!

Ingredients for Cheesecake Sugar Cookie Bars

Cookie dough: One 16.5-ounce refrigerated tube of sugar cookie dough serves as both the crust and the top layer.

Egg: 1 egg helps bind the cheesecake filling together, giving it stability and a smooth, creamy texture once baked.

Extract: Using 1 TBSP vanilla extract adds warmth and enhances both the cookie and cheesecake flavors

Cream cheese: The main component of the cheesecake layer is 8-oz cream cheese, softened to room temperature.

Sugar: ¼ cup powdered sugar sweetens the cheesecake filling while keeping it smooth (since it dissolves easily compared to granulated sugar).

Sprinkles: Provide color, texture, and a festive touch—holiday sprinkles are mixed into the top cookie dough layer and added on top after baking for decoration.

Tips for making Sugar Cookie Cookie Bars

Soften ingredients: Let the cream cheese and cookie dough sit at room temperature for 15–20 minutes before mixing—this makes blending and spreading much easier.
Line your pan with parchment paper: For effortless removal and clean slicing once the bars are cooled, lining your pan is a great way to simplify your baking effort!
Cool completely before cutting: The cheesecake layer needs time to set; cooling (or even chilling) helps the bars hold their shape for neat, clean squares.

How long are these sugar cookie bars good for?

Store cookie bars in an airtight container at room temperature or in the refrigerator for up to 5 days to keep them fresh and soft.

If you’d like to save them longer, wrap the bars tightly in plastic wrap and place them in a freezer-safe container or bag. Bars can be frozen for up to 2 months—just thaw at room temperature before serving.

Christmas Cheesecake Sugar Cookie Bars Recipe

Christmas Cheesecake Sugar Cookie Bars made with sugar cookie dough, a simple cheesecake filling & topped with festive holiday sprinkles!

Course Cookie Bars, Dessert

Cuisine American

Keyword Christmas Cheesecake Sugar Cookie Bars

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 339kcal

Author Jessica & Nellie

Ingredients

16.5 oz sugar cookie dough refrigerated tube
1 egg
1 TBSP vanilla extract
8 oz cream cheese softened to room temperature
¼ cup powdered sugar
holiday sprinkles

Instructions

Preheat the oven to 350°F and coat an 8×8 or 9×9 baking dish with non-stick baking spray.
Cheesecake filling: In a medium bowl, use an electric mixer to beat the cream cheese, egg, vanilla extract, and powdered sugar together until smooth and creamy.
Divide the sugar cookie dough in half, press half into the bottom of your prepared pan to form an even layer. Pour the cheesecake mixture over the cookie dough base and spread it evenly to the edges.
Gently mix 1-2 TBSP holiday sprinkles with remaining cookie dough. Flatten small pieces of the dough into discs and arrange them over the cheesecake filling, covering as much of the surface as possible.
Bake for 30–35 minutes, or until the top begins to turn a light golden brown. Let cool completely before adding additional sprinkles, slicing, and serving. Enjoy!

Notes

Store cookie bars in an airtight container for up to 5 days.

Bars can be frozen for up to 2 months.

Nutrition

What can be used as a substitute for cream cheese in this recipe?

You can substitute mascarpone or ricotta cheese for cream cheese, but expect a slightly different texture and flavor. Greek yogurt may work, though it will make the filling less firm. Avoid low-fat substitutes as they can alter the consistency significantly.

Can I use homemade sugar cookie dough for these cookie bars?

Yes, homemade sugar cookie dough can replace the refrigerated tube dough if you use a recipe that yields a similar texture. Ensure your dough is pliable and not too sticky to press evenly in the pan.

How long should the cheesecake cookie bars cool before serving?

Allow the bars to cool completely at room temperature, typically 1-2 hours. For best results, refrigerate them for at least 2 hours after cooling to help the cheesecake layer set properly.

What do I use if I don’t have an electric mixer?

You can mix the cheesecake filling by hand with a whisk or sturdy spoon, but this will require more effort to achieve a smooth consistency. Be patient and mix thoroughly to avoid lumps.

Try more of our festive, fun holiday cookie recipes here:

These Mini Christmas Sandwich Cookies are bite-sized shortbread delights filled with creamy buttercream frosting—perfect for holiday parties or gift boxes!
Marbled Christmas Cookies are soft, buttery sugar cookies decorated with beautifully swirled royal icing for a festive, eye-catching treat. Great for holiday gifting or cookie trays!
Melt-in-your-mouth Christmas Snowball Cookies are coated in powdered sugar for a snowy, festive finish—they make lovely additions to any holiday dessert table!
Christmas Chocolate Waffle Cookies are rich, fudgy chocolate cookies made right in a waffle maker—no oven required! Quick, fun, and perfect for adding a festive touch with colorful sprinkles.
Our recipe for Mint Christmas Cookies create cheerful green cookies with a refreshing mint flavor! Buttery shortbread cookies dipped in rich chocolate and topped with festive sprinkles make them the perfect holiday treat!

Christmas Cheesecake Sugar Cookie Bars feature a buttery sugar cookie base, a creamy cheesecake layer, and festive sprinkles on top—perfect for holiday gatherings and gift trays!

The post CHRISTMAS CHEESECAKE SUGAR COOKIE BARS appeared first on Family Cookie Recipes.

SOFT GINGERBREAD COOKIES

Nellie — Wed, 19 Nov 2025 17:59:45 +0000

Soft Gingerbread Cookies are chewy, full of cinnamon, cloves, ginger, and molasses flavor! Not every ginger cookie has to snap because these cozy holiday cookies stay soft for days and make your kitchen smell incredible.

Recipe Highlights

Simple to make. No complicated steps or fancy equipment — just a reliable, easy recipe that delivers bakery-quality cookies every time.
Soft and chewy texture. These aren’t your typical hard gingersnaps — they’re perfectly soft, chewy, and full of cozy holiday flavor.
Warm, spiced flavor. A blend of cinnamon, cloves, ginger, and molasses gives every bite that classic gingerbread taste and makes your kitchen smell incredible.
Surprisingly addictive. Even gingerbread skeptics fall in love with these. I wasn’t a fan until I tried this recipe — and my husband couldn’t stop eating them!
Stay soft for days. They hold their texture beautifully and taste just as amazing a few days later, making them perfect for gifting or holiday parties.

Ingredients in Soft Gingerbread Cookies

Shortening: Gives these cookies their signature soft and chewy texture. It helps the dough hold its shape while keeping the centers tender instead of crisp.
Sugar: Sweetens the dough and balances the deep, rich flavor of the molasses. It also adds a little sparkle and slight crunch if you roll the dough balls in sugar before baking.
Egg: Helps bind the ingredients and adds just the right amount of moisture for soft, bakery-style cookies.
Molasses: The star of the show! Molasses gives gingerbread its dark color, warm flavor, and subtle bitterness that makes the cookies taste rich and complex.
Flour: Provides structure and gives the cookies their soft, cake-like crumb. Regular all-purpose flour works perfectly for this recipe.
Baking soda: Adds lift and helps create that slightly puffy texture while keeping the cookies light instead of dense.
Ground ginger: Brings that classic gingerbread warmth — just the right amount of spice without being overpowering.
Cinnamon: Adds depth and sweetness that pairs perfectly with the molasses and ginger.
Cloves: A little goes a long way! This spice gives the cookies that bold, festive flavor that makes them taste unmistakably like the holidays.
Salt: Balances the sweetness and brings out all those warm, spiced flavors.

Tips for Perfectly Soft and Chewy Gingerbread Cookies

Full instructions on how to make these cookies can be found on the recipe card below, but here are a few helpful tips.

Don’t overbake! The cookies should still look slightly underdone when you pull them out. They’ll firm up as they cool on the pan. I bake mine for 10 minutes exactly, and they turn out soft and chewy every time.
Cream longer than you think. Mix the shortening, sugar, egg, and molasses for about 2–3 minutes. This gives the dough a smooth consistency and helps the cookies bake evenly.
Use quality cookie sheets. Thin or dark pans burn the bottoms before the centers set. I love using silicone baking mats — they prevent sticking and promote even browning.
Preheat the oven. Starting cold can throw off the baking time and texture, especially with molasses-based doughs.
Scoop evenly. A cookie scoop gives you perfect, uniform rounds — and they’ll bake at the same rate.

Storage and Freezing Tips

At room temperature: Keep the cookies in an airtight container, and they’ll stay soft for 2–3 days.
To keep them extra soft: Add half a slice of white bread to the container. The moisture from the bread keeps the cookies tender (just replace it after a couple days).
Freezing: Cool completely before stacking in a freezer-safe container. Freeze for up to 1 month. Thaw at room temperature — they’ll taste just as fresh.

SOFT GINGERBREAD COOKIES RECIPE

Soft Gingerbread Cookies are chewy, flavorful, and full of molasses, cinnamon, and ginger — a cozy holiday favorite that stays soft for days!

Course Cookies

Cuisine American

Keyword gingerbread

Prep Time 10

Cook Time 10

Servings cookies

Calories 140kcal

Author Jessica & Nellie

Ingredients

2 cups flour
½ tsp. salt
2 tsp. baking soda
½ tsp. cinnamon
½ tsp. ground cloves
½ tsp. ginger
¾ cup shortening
1 cup sugar plus about 1/4 cup to roll the dough in before baking
1 egg
¼ cup molasses

Instructions

In a mixing bowl, mix the flour, salt, baking soda, cinnamon, cloves and ginger together. Set aside.
In a separate bowl, cream together the shortening, 1 cup sugar, egg and molasses. Beat with an electric mixer for about 2 minutes.
Add the dry mixture to the wet mixture and mix together until well combined.
Use a cookie scoop to scoop out tablespoon sized balls and roll them into shape between your hands.
Place the extra 1/4 cup sugar in a small bowl and dip each cookie ball into the sugar, coating on all sides.
Place cookie dough balls on a cookie sheet and lightly flatten with the palm of your hand (or the bottom of a measuring cup or glass).
Bake cookies at 350° for 10 minutes.

Video

Nutrition

FAQs

What type of molasses should I use?
Use cooking molasses or full-flavor molasses for the best balance of sweetness and spice. These are rich and dark without being bitter. Skip blackstrap molasses unless you prefer a very strong flavor.

Where can I find molasses in the store?
Check near the pancake syrup or baking aisle by the honey — sometimes it’s even in the coffee section.

Can I make the dough ahead of time?
Yes! The dough keeps well in the fridge for up to two days. Let it soften slightly before baking.

Can I use butter instead of shortening?
You can, but the cookies may spread more and won’t stay quite as chewy.

Do Gingerbread Cookies freeze well?
Yes. Cool completely, store in an airtight container, and freeze up to one month. Thaw at room temperature.

How do I keep them soft?
Store in an airtight container for 2–3 days. Add half a slice of white bread to keep them extra soft.

More delicious gingerbread cookie recipes to try:

Soft, thick, and perfectly spiced, Gingerbread Cookie Bars are the easy way to enjoy classic gingerbread flavor without scooping individual cookies — especially delicious topped with cream cheese frosting during the holidays.
With cozy flavors of molasses, pudding mix, and warm spices, No Bake Gingerbread Cookies let you skip the oven and still enjoy a festive, easy-to-make holiday treat.
Christmas Gingerbread Cookie Bites pack all the flavor of traditional gingerbread into fun, one-bite cookies that are perfect for parties and holiday trays.
Soft, chewy, and full of spice, Frosted Gingerbread Sugar Cookies are topped with buttery frosting and come together easily without any chilling or rolling required.
After years of testing, I can say with confidence that these are the Best Gingerbread Cut-Out Cookies — the dough keeps its shape, bakes perfectly, and delivers that classic spiced gingerbread flavor every time.

Soft Gingerbread Cookies are chewy, delicious, and the perfect cookie for the holidays! Packed with cinnamon, cloves, ginger, and molasses, these cookies deliver classic gingerbread flavor with a soft, melt-in-your-mouth texture that lasts for days.

The post SOFT GINGERBREAD COOKIES appeared first on Family Cookie Recipes.

CHRISTMAS SPRINKLE COOKIES

Jessica — Mon, 10 Nov 2025 18:17:42 +0000

Christmas Sprinkle Cookies made with a buttery brown sugar sugar cookie dough, rolled in festive holiday sprinkles!

You are going to love making these Christmas Cookies with Sprinkles with your kids this year! Bring them to holiday parties to share with family and friends. They’re easy to make, sweet, and have a crunch from the sprinkles, making them not just fun & festive, but also crave-worthy!

Sprinkle Cookies Ingredients

Butter: Use ½ cup unsalted butter, softened, in this recipe. Be sure to have it softened to room temperature before creaming together with the sugar and vanilla.

Sugar: You need ¾ cup light brown sugar. Only light brown sugar has been tested with this recipe. White sugar might not work, as it has less moisture than brown sugar.

Extract: 1 tsp vanilla extract brings warmth and depth to the dough, rounding out the buttery and brown sugar notes.

Flour: Give the cookies structure and stability by adding 1 ¼ cup flour. The proteins in flour form gluten when mixed, which holds the cookie together while still allowing for a tender texture.

Leavening agents: Using 1 tsp baking powder and ½ tsp baking soda help the cookies rise and spread slightly as they bake. Baking soda also helps with browning, giving the cookies a light golden color.

Salt: ¼ tsp regular table salt is used, do NOT use salted butter in this recipe.

Sprinkles: Use Christmas theme sprinkles, or other holiday themed sprinkles for other times of the year.

Tips for making Christmas Sugar Cookies

Use softened butter, not melted. Softened butter creams more easily with the sugar, giving your cookies the perfect light and chewy texture. If the butter is too soft or melted, the cookies may spread too much in the oven.
Use a cookie scoop for even portions. A cookie scoop ensures all your cookies are the same size, so they bake evenly and look picture-perfect—plus, it makes the process faster and less messy!
Rolling dough in the sprinkles. Gently roll the cookie dough into the sprinkles and be sure to shake off excess sprinkles before placing back on the baking sheets. If you accidentally coat the cookies in too many sprinkles then you will need to use more sprinkles.

How long are these Sprinkle Sugar Cookies good for?

These cookies stay fresh for about 5–6 days when stored in an airtight container at room temperature. Keep them in a cool, dry spot away from direct sunlight—layering them between sheets of parchment paper helps prevent the sprinkles from bleeding or sticking.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Christmas Sprinkle Cookies Recipe

Christmas Sprinkle Cookies made with butter, brown sugar & vanilla, all with festive holiday sprinkles mixed in!

Course Cookies, Dessert

Cuisine American

Keyword Christmas Sprinkle Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 169kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
¾ cup light brown sugar
1 tsp vanilla extract
1 ¼ cup flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup + 2 TBSP Christmas Sprinkles

Instructions

Preheat oven to 350℉ and line two baking sheets with parchment paper.
Cream together the butter, sugar, and vanilla. Stir in the flour, baking powder, and baking soda, until well combined. Fold in ¼ cup of the sprinkles. Place the rest of the sprinkles in a small bowl.
Scoop out the dough using a 2 tablespoon cookie scoop. Roll each cookie dough ball into the remaining sprinkles and place on your baking sheet. Slightly press the cookie dough balls down to flatten them.
Bake for 10-12 minutes. Let cool about 2 minutes on baking sheet, then transfer to a cooling rack to fully cool. Serve & enjoy!

Notes

These Christmas cookies will stay fresh for up to 5-6 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

How will I know when these are done?

The first batch may take longer than the rest, but should take no longer than 12 minutes. You may be able to see some goldening on the bottom of the cookies when done, otherwise, simply bake for 10-12 minutes and let cool on the baking sheet for another 5 or so minutes when done.

Can I use regular sugar instead of brown sugar?

You can, but the texture and flavor will change slightly. Brown sugar adds moisture and a hint of molasses flavor that keeps the cookies soft and chewy. Using white sugar will make them a bit crisper and lighter in flavor.

Why did my cookies spread too much?

This usually happens if the butter was too soft or melted, or if the dough wasn’t chilled before baking. Try chilling the dough for 10–15 minutes to help the cookies hold their shape.

Can I make the dough ahead of time?

Yes! You can refrigerate the cookie dough for up to 2 days or freeze it for up to 2 months. If frozen, bake the dough balls straight from the freezer—just add 1–2 extra minutes to the baking time.

Enjoy more of our favorite Holiday Cookie Recipes here:

Classic Holiday Butter Cookies are tender, buttery shortbread treats coated in chocolate and festive sprinkles. With their delicate texture and rich flavor, they’re a must-have for any holiday cookie tray!
These Chewy Gingerbread Cookies are everything you love about the holidays—warm, cozy, and full of classic spice. Perfect for gifting, holiday parties, or enjoying fresh from the oven!
Peppermint Chocolate Thumbprint Cookies are filled with smooth chocolate fudge and sprinkled with crushed candy canes for a festive holiday touch. Every bite is a perfect mix of chocolatey indulgence and refreshing peppermint crunch!
Our festive Christmas Snowball Cookies are easy to make and perfect for holiday cookie trays or gift exchanges. They’re melt-in-your-mouth delicious!
Loaded with sweet white chocolate chips and a hint of peppermint, Peppermint White Chocolate Chip Cookies are the perfect treat for Santa!

Christmas Sprinkle Cookies are soft, sweet, and loaded with festive holiday sprinkles for a fun, colorful treat. Perfect for baking with kids or sharing at holiday parties!

The post CHRISTMAS SPRINKLE COOKIES appeared first on Family Cookie Recipes.

CHEWY GINGERBREAD COOKIES

Jessica — Mon, 03 Nov 2025 22:04:05 +0000

Chewy Gingerbread Cookies made with brown sugar, molasses, butter & a warm blend of cinnamon and ginger! Delightful, soft gingerbread cookies perfect for the holidays!

If you’re looking to create memorable holiday moments, these cookies are the perfect choice! With a combination of ginger and molasses, the flavors meld beautifully, resulting in a taste that evokes nostalgia. With just a few ingredients and minimal prep, you can create this favorite holiday treat that taste delightful and spreads holiday cheer!

Highlights of Gingerbread Cookies

Amazing texture. The texture is what sets these cookies apart. By adding boiling water and using brown sugar, your cookies come out soft and chewy.
Perfect for sharing. Gingerbread cookies make excellent gifts during the holiday season. They can be beautifully packaged for friends and neighbors.
Traditional taste! You’ll appreciate how well the molasses creates a classic gingerbread flavor. It’s rich and slightly sweet, giving your cookies that authentic holiday feel.

Chewy Gingerbread Cookie Ingredients

Brown sugar: Use brown sugar to give these cookies an amazing depth of flavor.

Spices: Adding 1 ½ tsp of cinnamon and ½ tsp of ground ginger creates a lovely warm spiced flavor.

Baking soda: For the cookies to rise properly as they bake, use baking soda.

Water: Give the cookies moisture by adding boiling water to the batter.

Butter: Room temperature butter, cut into small pieces, adds a rich taste.

Salt: Balance the sweetness by adding ¼ tsp of salt to the dough.

Molasses: You will need molasses for the classic taste of gingerbread cookies.

Flour: The base of the cookies is 2 cups of all-purpose flour.

Sugar: Use granulated sugar for coating the dough balls before baking.

Tips for making Gingerbread Cookies

Using parchment paper helps to keep the cookies from sticking to the pan and helps to prevent overcooking the bottoms of the cookies. With this you don’t even need cooking spray!
A KitchenAid mixer is a great way to reduce your hands-on effort. Using the cookie paddle attachment helps you to get the cookie dough mixed perfectly every time.
Having a cookie scoop helps to have measured and uniformly sized cookie dough balls. This lets all of your cookies grow to the same size and cook at the same speed.

How long can I store these gingerbread cookies?

These gingerbread cookies will stay fresh for up to 3-4 days if stored in an airtight container at room temperature. These gingerbread cookies can also be frozen for longer storage. Once cooled to room temperature freeze them in an airtight container or freezer bag.

An alternate option is to prepare the cookie dough balls but don’t roll them in the white sugar. Freeze the dough balls on a cookie sheet placed in your freezer. Once frozen, simply store the gingerbread cookie balls in an airtight container or freezer bag. Defrost in the fridge, roll the balls in sugar and bake as recipe directs.

Chewy Gingerbread Cookie Recipe

Chewy Gingerbread Cookies made with brown sugar, molasses, butter & a warm blend of cinnamon and ginger! Delightful, soft gingerbread cookies perfect for the holidays!

Course Christmas, Cookies, Cookies, Dessert

Cuisine American

Keyword Chewy Gingerbread Cookies

Prep Time 15

Cook Time 18

Chill Time 1

Total Time 1 33

Servings cookies

Calories 125kcal

Author Jessica & Nellie

Ingredients

1 cup brown sugar
1 ½ tsp cinnamon
½ tsp ground ginger
¼ tsp baking soda
¼ cup boiling water
½ cup unsalted butter room temperature, cut into small pieces
¼ tsp salt
¼ cup molasses
2 cups all-purpose flour
¼ cup granulated sugar for coating the dough balls

Instructions

Combine the brown sugar, cinnamon, ginger, salt, and baking soda in a mixing bowl. Stir in the boiling water until the sugar is dissolved.
Stir in butter until melted, then add the molasses.
Gradually add half of the flour and stir to combine. Add the remaining flour and continue stirring until dough comes together.
Cover the dough and chill in the refrigerator for at least one hour.
Preheat oven to 300°F and line two cookie sheets with parchment paper.
Grab the cookie dough from the fridge and roll dough into tablespoon size balls. Roll each ball in a bowl of white sugar to coat it entirely. Place 12 dough balls on the prepared baking sheets, leaving space in between. NOTE: DO NOT FLATTEN THE DOUGH BALLS!
Bake for 18-20 minutes. Remove pan from oven and cool cookies to room temperature. Serve and enjoy!

Notes

These gingerbread cookies will stay fresh for up to 3-4 days if stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Can this gingerbread cookie recipe be doubled?

You bet it can! This Soft Gingerbread cookie recipe can be doubled or tripled with no problem.

Can I use melted butter instead of the room temperature butter?

The Chewy Gingerbread cookie dough works and bakes better when using the room temperature butter and mixing it into the sugar mixture to melt. It may be the extra stirring that helps create a softer dough, but it does make a difference.

Can you use granulated sugar instead of brown sugar?

You can substitute granulated sugar for brown sugar, but your cookies will lose some moisture and depth of flavor. Brown sugar adds a slight chewiness and caramel notes that granulated sugar lacks.

If you use granulated sugar, your cookies might be crisper and less rich. Consider adding a small more amount of molasses to regain some of that flavor.

Is it possible to make gingerbread cookies without molasses?

Yes, you can make gingerbread cookies without molasses, but the classic taste will be milder. Try using dark corn syrup or honey as a substitute to maintain some sweetness and moisture. Keep in mind these alternatives will alter the flavor. Adjust spices slightly if needed to keep a balanced, warm taste.

Try more delicious gingerbread recipes here:

When your oven is occupied and you need a delicious dessert, make these No-Bake Gingerbread Cookies!
Topped with a sweet cream cheese frosting, these Gingerbread Cookie Bars are always a hit during the holiday season!
Try this fun, festive recipe for Gumdrop Gingerbread Cookies. They bring a warmth to the holiday season and satisfy your sweet cravings.
Instead of making a traditional Gingerbread house that isn’t as edible as you’d like, make these Gingerbread House Cookies!
For a fun twist on a classic treat, make a batch of Christmas Gingerbread Cookie Bites. Everything you love about gingerbread, only EASIER!.

Chewy Gingerbread Cookies are made with simple ingredients, some of which may already be in your kitchen. These gingerbread cookies have a perfect soft, chewy texture and warm spiced flavor.

The post CHEWY GINGERBREAD COOKIES appeared first on Family Cookie Recipes.

CRANBERRY PISTACHIO SNOWBALLS

Jessica — Tue, 21 Oct 2025 19:23:47 +0000

Cranberry Pistachio Snowball Cookies made with dried cranberries & pistachios rolled twice in powdered sugar! Perfect holiday Snowball Cookies for cookie trays & gift exchanges.

This unique cookie recipe is new favorite of ours! It’s so simple to make and it has so much flavor packed into every bite that it’s hard to stop eating. With every batch making about 2 dozen cookies, there’s plenty to share with friends and family!

What are cranberry pistachio snowballs?

These small round shortbread cookies contain scattered (chopped) pistachios and dried cranberries in them. Then they’re baked and rolled TWICE in powdered sugar for an awesome powdery white appearance that mimics the classic winter snowball. (This is also how they get their name!)

Cranberry Pistachio Snowball Ingredients

-Confectioners Sugar: We’re going to need 1 ½ cups of powdered sugar but it’s going to be divided between the cookie dough batter and the two coats of sugar at the end.

-Butter: Using ¾ cup of softened butter will get us a rich and buttery cookie that practically melts in your mouth.

-Vanilla Extract: We need 1 teaspoon of vanilla extract to give us a good base. I recommend the high quality stuff as there is a difference, but use what you have on hand.

-Flour: Using 2 cups of all-purpose flour will give us the doughy base for our cookie dough batter.

-Salt: This will help to enhance the other flavors, so make sure you add the ½ tsp of salt that we need.

-Pistachios: ¼ cup of finely chopped pistachios will give us a subtle crunch, color, and savory aspect to these delicious cookies.

-Dried Cranberries: Adding a sweet and sour note are the dried cranberries. We will need ¼ cup of finely chopped cranberries for the perfect cran to cookie ratio.

Cranberry Pistachio Snowballs

Cranberry Pistachio Snowball Cookies made with dried cranberries & pistachios rolled twice in powdered sugar! Perfect holiday Snowball Cookies for cookie trays & gift exchanges.

Course Cookies, Dessert

Cuisine American

Keyword Cranberry Pistachio Snowball Cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 130kcal

Author Jessica & Nellie

Ingredients

1 ½ cup confectioners sugar
¾ cup butter, softened
1 tsp vanilla extract
2 cups flour
½ tsp salt
¼ cup pistachios, finely chopped
¼ cup dried cranberries, finely chopped

Instructions

In a large bowl, add ½ cup of the confectioner’s sugar, butter and vanilla extract. Using an electric hand whisk, whisk the mixture till smooth and creamy.
Add the flour and salt. Whisk on low speed till combined. Add the chopped cranberries and pistachios, whisk to combine.
Chill the batter in the fridge for at least 2 hours.
Preheat oven to 350°F. Line a large baking tray with parchment paper and spray lightly with cooking spray.
Form dough into 1 inch balls and place on baking tray, at least 1 inch apart.
Bake for 10-15 minutes, until the bottom is lightly golden brown. Cool on a wire rack for 5 minutes, then roll in the remaining 1 cup of confectioner’s sugar.
Leave cookies to cool completely, then roll again in confectioner’s sugar.

Notes

Store cookies on the countertop in an airtight container for up to 5 days.

Nutrition

Why are my snowball cookies flat?

If your cookies fell flat the most common reasons for this to occur would be if you used melted butter or didn’t chill the dough long enough. While we do want softened butter in the dough, melted butter is too soft and won’t hold up as well. In the hot oven a warm dough will “melt” and fall flat instead of staying shaped as we want it to.

Can snowball cookies be frozen?

Yes, these cookies do great when frozen. Simply let them cool completely and then place in an airtight container for up to 3 months. You can toss them in another coating of powdered sugar after they’ve thawed so that they look fresh again.

How to store snowball cookies

Keep your snowball cookies stored in an airtight container at room temperature for up to a week. Any longer than that and the cookies will grow stale.

Cranberry Pistachio Snowball Cookies made with dried cranberries & pistachios rolled twice in powdered sugar! Perfect holiday Snowball Cookies for cookie trays & gift exchanges.

The post CRANBERRY PISTACHIO SNOWBALLS appeared first on Family Cookie Recipes.

GINGERBREAD THUMBPRINT COOKIES

Nellie — Wed, 15 Oct 2025 15:42:19 +0000

Gingerbread Thumbprint Cookies with Cranberry Sauce are soft, spiced, and filled with a pop of tangy cranberry sauce, all finished with a drizzle of sweet white chocolate. These cookies are cozy, festive, and absolutely perfect for the holidays — ideal for cookie exchanges, winter gatherings, or pairing with a warm mug of apple cider.

Recipe Highlights

Festive and flavorful: The gingerbread spice pairs beautifully with tart cranberry and creamy white chocolate.
Soft and chewy texture: These cookies stay tender thanks to butter, molasses, and the perfect flour balance.
Simple and classic: No fancy tools needed — just mix, roll, fill, and bake.
Perfect holiday presentation: That jewel-red cranberry center with white chocolate drizzle makes them look straight out of a bakery window.

Ingredients in Gingerbread Thumbprint Cookies

For the Cookies:

Butter – Use unsalted butter at room temperature for easy creaming and a soft texture.
Sugar – Adds sweetness and helps the edges brown beautifully.
Molasses – Deep, rich flavor that makes gingerbread taste like gingerbread.
Egg – Binds everything together and keeps the cookies chewy.
Spices: Ground ginger and cinnamon create that warm, classic holiday flavor.
Salt – Balances sweetness and enhances the spice.
Baking soda – Helps the cookies rise slightly and stay soft.
Flour – All-purpose flour gives structure; measure carefully so the dough isn’t too dry.

For the Filling & Topping:

Cranberry sauce – Use canned or homemade; just stir it first so it’s smooth and spoonable.
White chocolate chips – Melted and drizzled on top for a sweet contrast to the tangy cranberry.

Tips & Tricks

Full instructions can be found on the recipe card below, but here are a few helpful tips for making Gingerbread Thumbprint Cookies.

Don’t overfill the centers. The cranberry should come just to the edge, not overflowing.
Halfway thumbprint only. Press about halfway down — not to the bottom of the cookie.
Cool before drizzling. Let the cookies rest or the white chocolate will melt right off.
Customize the size. Make larger cookies if you prefer, just bake a minute or two longer.
Storage: Store in an airtight container in the fridge for 3–4 days — they stay soft and flavorful.

How to Store & Freeze

Refrigerate: Keep in an airtight container for up to 4 days.
Freeze unfilled dough: Shape the dough balls and freeze on a baking sheet. Once solid, store in a zip-top bag for up to 2 months. Thaw, add filling, and bake as usual.
Freeze baked cookies: Let cool completely, then freeze for up to 3 months. Drizzle with white chocolate after thawing for the best look.

Gingerbread Thumbprint Cookies Recipe

These Gingerbread Thumbprint Cookies with Cranberry Sauce are soft, spiced, and filled with tart cranberry and white chocolate drizzle — perfect for holiday cookie exchanges!

Course Cookies

Cuisine American

Keyword Gingerbread Thumbprint Cookies

Prep Time 40

Cook Time 13

Servings cookies

Calories 181kcal

Author Jessica & Nellie

Ingredients

½ cup unsalted butter room temp
½ cup sugar
½ cup molasses
1 egg
½ tsp ground ginger
½ tsp cinnamon
¼ tsp salt
½ tsp baking soda
3 ⅓ cups flour
¾ cup canned cranberry sauce
¾ cup white chocolate chips

Instructions

Cream butter and sugar: In a large bowl, beat together the butter and sugar until light and creamy.
Add wet ingredients: Mix in the molasses and egg until fully incorporated.
Add dry ingredients: Beat in the ginger, cinnamon, salt, baking soda, and 1 cup of flour. Continue adding flour gradually until the dough forms.
Chill: Cover the dough and refrigerate for 30 minutes to make rolling easier.
Preheat oven: Set to 350°F and line a baking sheet with parchment paper.
Shape the cookies: Roll dough into 1½-inch balls and place 2 inches apart on the baking sheet.
Make the wells: Press your thumb or knuckle halfway into each ball to form a small, even indentation.
Fill with cranberry sauce: Spoon just enough cranberry sauce to fill the center — don’t overfill.
Bake: Bake for 12–13 minutes until set and slightly golden.
Cool and drizzle: Let cookies cool 10 minutes, melt white chocolate in the microwave, drizzle over the tops, and transfer to a rack to cool completely.

Nutrition

FAQs

Can I use homemade cranberry sauce?
Absolutely! Just make sure it’s smooth enough to spoon into the centers without chunks too large to fit.

Can I use dark molasses instead of light?
Yes — dark molasses adds a stronger flavor and deeper color, just be aware it’s slightly more bitter.

Can I skip the white chocolate drizzle?
You can, but it adds a beautiful finish and sweet contrast to the tart cranberry — totally worth it!

How can I make these dairy-free?
Use vegan butter and dairy-free white chocolate — the texture and flavor will still be wonderful.

Do I need to chill the dough?
Yes. Chilling helps the cookies hold their shape and prevents spreading during baking.

More delicious gingerbread cookie recipes to try:

After years of testing, I can say with confidence that these are the Best Gingerbread Cut-Out Cookies — the dough keeps its shape, bakes perfectly, and delivers that classic spiced gingerbread flavor every time.
Soft, thick, and perfectly spiced, Gingerbread Cookie Bars are the easy way to enjoy classic gingerbread flavor without scooping individual cookies — especially delicious topped with cream cheese frosting during the holidays.
With cozy flavors of molasses, pudding mix, and warm spices, No Bake Gingerbread Cookies let you skip the oven and still enjoy a festive, easy-to-make holiday treat.
Christmas Gingerbread Cookie Bites pack all the flavor of traditional gingerbread into fun, one-bite cookies that are perfect for parties and holiday trays.
Soft, chewy, and full of spice, Frosted Gingerbread Sugar Cookies are topped with buttery frosting and come together easily without any chilling or rolling required.

Gingerbread Thumbprint Cookies with Cranberry Sauce are everything you want in a holiday cookie — soft, spiced, beautifully filled, and topped with a festive white chocolate drizzle. They’re elegant enough for gifting but easy enough to bake just because you’re craving something cozy and sweet.

The post GINGERBREAD THUMBPRINT COOKIES appeared first on Family Cookie Recipes.

PEPPERMINT CHOCOLATE THUMBPRINT COOKIES

Jessica — Mon, 30 Dec 2024 08:35:00 +0000

Peppermint Chocolate Thumbprint Cookies are buttery cookies dotted with crushed candy canes & topped with a pool of chocolate fudge for delightfully festive thumbprints!

The secret to these chocolate thumbprint cookies is the addition of crushed candy canes, they not only enhance the cookie’s festive appearance but also provide a burst of minty freshness. The creamy chocolate filling complements the cookie perfectly, creating a treat that captures the essence of the holiday season!

A Flavorful Festive Treat- Peppermint Thumbprint Cookies

Our recipe for Peppermint Fudge Thumbprint Cookies are a delightful combination of flavors perfect for the holiday season. The blend of peppermint and chocolate creates a festive cookie loved by all!

Baking these cookies requires basic ingredients like butter, sugar, and egg yolks, along with minimal items for the fudge filling. With just a few simple steps, anyone can create these tempting treats that is sure to impress your friends and family.

These thumbprint cookies not only taste amazing but also look festive on any holiday cookie platter. They are a great addition to any holiday celebration, combining traditional flavors with a unique presentation!

Why you’ll love this Easy Thumbprint Cookie Recipe

Simple steps. The preparation for this cookie recipe is straightforward. With basic ingredients that you most likely already have on hand, it’s accessible for bakers of all levels. Plus, decorating with additional crushed candy canes allows for creativity!
Amazing taste & texture: The soft, buttery cookie dough is enhanced by the refreshing taste of mint extract, bringing an incredible surprise to each bite. Crushed candy canes add a pop of color and a crunchy texture, elevating the overall experience.
Great for any occasion: These cookies are not only delicious but also visually appealing, making them an excellent option for festive platters or gifts.

Peppermint Fudge Thumbprint Cookie Ingredients

Butter: You will need ¾ cups of butter for this cookie dough.

Granulated sugar: Add in ½ cup sugar + 3 TBSP for rolling.

Egg yolks: Use 2 egg yolks to bind the ingredients together.

Flour: The structure of these cookies is created with 1 ¾ cups of flour.

Candy Canes: You need ⅓ cup of crushed candy cane pieces, divided.

Mint extract: Using ½ tsp of mint extract gives the dough festive flavor.

Chocolate Fudge Filling:

Whipping cream: Add in ½ cup of heavy whipping cream for a smooth filling.

Chocolate chips: Use 6-oz of semi sweet chocolate chips for this recipe.

Butter: You will need 1 TBSP of butter for a rich tasting filling.

How to make Peppermint Chocolate Thumbprint Cookies

Prep

Preheat the oven to 375 degrees F and line two baking sheets with parchment paper, then set them aside. Also crush the peppermint candies in a ziplocked bag, using a rolling pin or meat tenderizer.

Cookie dough

In a large bowl, using an electric mixer, cream the butter and sugar. Beat in the egg yolks and then add the flour. Add the crushed peppermint candies and the mint extract, stir to combine.

Roll the dough out into 1-inch sized balls, then roll each ball in granulated sugar. Place the cookie dough on the prepared baking sheets 2 inches apart. Use the back of a teaspoon measuring spoon to create a small well in the center of each dough ball.

Bake

Place the cookies in the preheated oven and bake for 8-10 minutes. Let them cool on the baking sheet for a couple of minutes before transferring them to a rack to cool completely. If needed, use the teaspoon to press the center of each cookie again to form the well before the cookies cool.

Chocolate Filling

Combine the heavy cream, butter, and chocolate chips in a small saucepan. Stir over low heat until the mixture has melted and then let it cool. Once the fudge has cooled and thickened, spoon the chocolate fudge into each crater, filling them just above the rim of the cookie. Top with remaining crushed candy canes. Let cool to set. Serve & enjoy!

Peppermint Chocolate Thumbprint Cookies

Peppermint Chocolate Thumbprint Cookies are buttery cookies dotted with crushed candy canes & topped with a pool of chocolate fudge for delightfully festive thumbprints!

Course Christmas, Cookies, Cookies, Dessert

Cuisine American

Keyword Peppermint Chocolate Thumbprint Cookies

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 134kcal

Author Jessica & Nellie

Ingredients

Cookie Dough:

¾ cups butter
½ cup sugar + 3 TBSP for rolling
2 egg yolks
1 ¾ cups flour
⅓ cup crushed candy cane pieces divided
½ tsp mint extract

Chocolate Fudge Filling:

½ cup heavy whipping cream
6 oz semi sweet chocolate chips
1 TBSP butter

Instructions

Prep: Preheat the oven to 375 degrees F and line two baking sheets with parchment paper, then set them aside.
Crush the peppermint candy canes in a ziplocked bag, using a rolling pin or meat tenderizer.
Dough: In a large mixing bowl, cream the butter and ½ cup sugar with an electric mixer. Beat in egg yolk. Add flour and mix until combined.
Add in ¼ cup crushed candy cane and mint extract. Mix until ingredients are incorporated.
Roll dough into 1-inch balls, then roll each ball in granulated sugar. Line up balls on cookie sheets 2-inches apart. Use a ½ teaspoon measuring spoon to create a crater in the center of each ball.
Bake: Place the cookies in the preheated oven and bake for 8-10 minutes. Let them cool on the baking sheet for a couple of minutes before transferring them to a rack to cool completely. Once cookies are baked, use the same ½ teaspoon to re-indent the craters in each cookie, as they often puff up a bit while baking.
Fudge filling: To make the chocolate fudge, combine cream, butter, and chocolate chips in a small saucepan. Stir over low heat until melted and smooth. Let cool slightly.
Spoon the chocolate fudge into each crater, filling them just above the rim of the cookie. Top with remaining crushed candy canes. Let cool to set. Serve and enjoy!

Notes

These peppermint thumbprint cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving. I suggest adding the fudge filling and candy sprinkles AFTER they are thawed.

Nutrition

Can I make these cookies in advance?

Yes, you can make the cookies in advance! This can be done any of several ways. You can prepare the cookie dough and cover it, allowing it to chill in the fridge for up to 2 days in advance. You can also bake and cool the cookies up to 2 days prior to filling as well. The fudge filling can also be made and set aside in a covered container in the fridge but it may become harder to scoop and fill the cookie centers with.

How long are these thumbprint cookies good for?

When stored in an airtight container at room temperature these cookies can last up to a week and still taste great!

Can I freeze these peppermint cookies?

Yes, these cookies can be frozen. I recommend not topping with additional candy pieces before freezing as they will “melt” and become sticky as they thaw. Another great tip is to layer them in an airtight container with wax paper between each layer to prevent sticking. They can last in the freezer for up to 2 months this way.

Is there an alternative ingredient for people with an egg allergy?

For those with an egg allergy, alternatives such as unsweetened applesauce or flaxseed meal can be effective substitutes. Typically, ¼ cup of applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water can replace one egg yolk.

Peppermint Chocolate Thumbprint Cookies are buttery cookies dotted with crushed candy canes & topped with a pool of chocolate fudge for delightfully festive thumbprints!

Try more of our festive & flavorful holiday recipes here:

Peppermint Chocolate Thumbprint Cookies are a wonderful holiday dessert that combine a soft cookie base with a sweet fudge filling with minty flavor. These peppermint cookies are so simple to make and even easier to share!

Peppermint Chocolate Thumbprint Cookies are buttery cookies dotted with crushed candy canes & topped with a pool of chocolate fudge for delightfully festive thumbprints!

The post PEPPERMINT CHOCOLATE THUMBPRINT COOKIES appeared first on Family Cookie Recipes.

MARBLED CHRISTMAS COOKIES

Jessica — Mon, 23 Dec 2024 15:21:56 +0000

Marbled Christmas Cookies are tender, buttery sugar cookies dipped in royal icing with swirls of color to give the cookies a lovely marbled look!

If you are looking for some unique Christmas cookies to make and share this year, then this is the recipe for you. These tasty cookies are decorated with marbled royal icing giving them a very distinct look for your cookie tray!

Marbled Icing Cookies- A festive & Delicious Treat

Marbled icing cookies are a delightful addition to your next holiday celebration. With their colorful swirls and soft texture, these cookies are visually appealing and tasty too!

The cookie dough is simple to prepare, it requires basic ingredients such as butter, powdered sugar, an egg, and flour. Each ingredient plays a key role in creating a soft and flavorful cookie. The icing for these cookies is just as important as the dough itself. It combines powdered sugar, meringue powder, and water to create a smooth finish, while gel food coloring adds a vibrant touch. This simple yet effective icing elevates the cookies, making them perfect for gifting or sharing at holiday gatherings!

Why you’ll love this Easy Christmas Cookie Recipe

Rich flavor profile: The combination of butter and powdered sugar creates a rich, tender cookie that melts in the mouth. The addition of vanilla extract enhances the cookie’s overall taste, making each bite enjoyable. The icing adds an extra layer of sweetness and visual appeal!
Simple steps: This recipe is also straightforward, ideal for bakers of all levels. It requires familiar ingredients that many already have at home.
Great for Parties: These cookies are a fun and unique addition to any holiday party or gathering. They are sure to impress your guests and leave them wanting more!

Ingredients for Marbled Christmas Cookies

Butter: Use ¾ cup of butter, softened (180g) in this cookie recipe.

Powder sugar: For soft, pillowy cookies add in 1 ½ cup of powdered sugar (180g).

Egg: Bind the ingredients with 1 egg.

Vanilla extract: 2 tsp of vanilla extract enhances the flavors nicely.

Flour: You will need 2 cups of all-purpose flour (450g) for this cookie dough.

Baking powder: Adding ¼ tsp of baking powder helps the cookies rise as they bake.

Salt: Use ¼ tsp of salt.

Icing

Powder sugar: The base of this icing is 2 ½ cups of powdered sugar.

Meringue powder: You need 1 ¼ TBSP of meringue powder for this icing.

Water: Add 3 – 4 TBSP of lukewarm water to achieve the desired consistency.

Gel food coloring: Use your choice of gel food coloring to give these cookies a festive appearance.

Vanilla extract: Add in ½ tsp of clear vanilla extract to the icing.

Step by step on how to make Marbled Cookies

Cookie dough

In a bowl of a stand mixer, fitted with a paddle attachment, beat the butter and sugar, at medium speed, until creamy. Add in the egg and vanilla extract, mix again to combine.

In a separate bowl, whisk the flour, salt, and baking powder together. Add the flour mixture to the wet ingredients little by little, mixing at low speed until well combined. Scrape the sides of the bowl down as you go, so it is all mixed in.

Chill

Roll the dough onto parchment paper until the dough is 1/4” thick. Then transfer it to a pan and place the dough in the refrigerator for 30 minutes.

Bake

Preheat the oven to 350°F, then line a baking sheet with parchment paper, and set it aside.

Remove the sheet of cookie dough from the fridge. Use cookie cutters to cut the cookie shapes and place each one on the parchment paper lined baking sheet.

Place them in the preheated oven and bake for 9-11 minutes, or until the edges are golden. Let them cool for at least an hour before adding the icing.

Marble Icing

Mix your powdered sugar, meringue powder, 3 tablespoons of water, and vanilla with a standing mixer using a whisk attachment. Beat the ingredients together on high speed for about 2 minutes. Place a spoon or knife into the icing and lift it up. It should drizzle down and smooth out in about 5 – 8 seconds. If it looks too thick, add a bit more water little by little because it could easily get too thin. If it’s too thin, add a bit more powdered sugar. The icing should be about a flooding consistency (like honey, should be a little runny, but not watery.)

Separate the frosting into three bowls and using a toothpick, add a drop of coloring onto it and swirl it on the white icing. If you are using two colors, repeat the same with another color in that bowl. You will notice the first color in this case, I used green, and as you swirl you will notice different shades across the icing. Continue by adding your second color onto the toothpick, in this case red, and do the same. Swirl it around the icing. Keep in mind that the icing will harden quickly, so make sure to cover anything not being used right away.

Dip the whole top of the cookie in the royal icing mixture, making sure all the edges are covered. Lift the cookie carefully and let the extra icing drip off the cookie by holding it over the bowl. Place the cookie on a cooling rack to set, but keep in mind some of the icing might drip a bit.

Continue to do this step for the color you like in each of the bowls. In the other one, I only used blue coloring on the white icing, and the last one I only used red coloring. Repeat the process for the cookies, until you have finished marbling them all. Let the cookies sit until the frosting has set for about 2 hours.

Serve and enjoy!

Marbled Christmas Cookies

Marbled Christmas Cookies are tender, buttery sugar cookies dipped in royal icing with swirls of color to give the cookies a lovely marbled look!

Course Cookies, Dessert, frosted cookies

Cuisine American

Keyword Marbled Christmas Cookies

Prep Time 30

Cook Time 11

Total Time 41

Servings Cookies

Calories 137kcal

Author Jessica & Nellie

Ingredients

¾ cup butter softened (180g)
1 ½ cup powdered sugar 180g
1 egg
2 tsp vanilla extract
2 cups all-purpose flour 450g
¼ tsp baking powder
¼ tsp salt

Royal Icing

2 ½ cups powdered sugar
1 ¼ TBSP meringue powder
3 – 4 TBSP lukewarm water
Gel food coloring red, green, blue
½ tsp clear vanilla extract

Instructions

Cookie dough: In a bowl of a stand mixer, fitted with a paddle attachment, beat the butter and sugar, at medium speed, until creamy. Add in the egg and vanilla extract, mix again to combine.
Whisk the flour, salt, and baking powder together in a separate bowl.
Add the flour mixture to the wet ingredients little by little. Mix at low speed until well combined. Make sure you scrape the sides of the bowl so it is all mixed in.
Chill dough: Roll the dough onto a parchment sheet until the dough is 1/4” thick. Transfer to a pan and place the dough in the refrigerator for 30 minutes.
Bake: Preheat the oven to 350°F. Add some parchment paper onto your baking sheet and set aside.
Remove the sheet of dough from the fridge. Use cookie cutters to cut the cookie shapes and place them on a baking sheet.
Bake for 9-11 minutes, or until the edges are golden. Let them cool for at least an hour.
Marble Icing: Mix your powdered sugar, meringue powder, 3 tablespoons of water and vanilla with a standing mixer using a whisk attachment. Beat the icing ingredients together on high speed for about 2 minutes. Place a spoon or knife into the icing, and lift it up. It should drizzle down and smooth out in about 5 – 8 seconds. If it looks too thick, add a bit more water little by little because it could easily get too thin. If it's too thin, add a bit more powdered sugar. The icing should be about a flooding consistency (like honey, should be a little runny, but not watery.)
Separate the frosting into three bowls and using a toothpick, add a drop of coloring onto it and swirl it on the white icing. If you are using two colors, repeat the same with another color in that bowl. You will notice the first color in this case, I used green, and as you swirl you will notice different shades across the icing. Continue by adding your second color onto the toothpick, in this case red, and do the same. Swirl it around the icing. Keep in mind that the icing will harden quickly, so make sure to cover anything not being used right away.
Dip the whole top of the cookie in the royal icing mixture. Make sure all of the edges are covered. Lift the cookie carefully and let the extra icing drip off the cookie by holding it over the bowl. Place it on a cooling rack to set, but keep in mind some of the icing might drip a bit.
Continue to do it for the color you like in each of the bowls. In the other one, I only used blue coloring on the white icing, and the last one I only used red coloring. Repeat the process for the cookies, until you have finished marbling them all. Let the cookies sit until the frosting has set for about 2 hours. Then serve & enjoy!

Notes

These iced cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place UNFROSTED cookies in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving, then add the royal icing.

Nutrition

How to Store Iced Christmas Cookies?

When it comes to storing iced cookies, there are a few things to keep in mind to ensure they stay fresh and delicious for as long as possible. Here are some tips for storing your cookies:

Room Temperature: If you plan on eating your cookies within a few days, storing them at room temperature is perfectly fine. Just make sure to keep them in an airtight container to prevent them from becoming stale or dry.
Refrigerator: If you live in a hot or humid climate, it might be best to store your cookies in the refrigerator. This will help keep them fresh for longer. However, keep in mind that refrigeration can cause some cookies to become hard or lose their texture.
Separate Layers: When storing cookies, it’s important to separate them with layers of parchment paper or wax paper. This will prevent them from sticking together and becoming a messy clump.

Marbled Christmas Cookies are tender, buttery sugar cookies dipped in royal icing with swirls of color to give the cookies a lovely marbled look!

Is it better to use powdered sugar or granulated sugar in sugar cookies?

Powdered sugar is often preferred for sugar cookies because it creates a softer texture. It dissolves more easily during mixing, resulting in a finer crumb. Granulated sugar may lead to a denser cookie due to its larger granules.

What happens when you overmix butter and sugar for cookies?

Overmixing butter and sugar can incorporate too much air, leading to cookies that spread excessively while baking. This can result in a drier texture and less desirable consistency. It is important to mix just until combined for optimal results.

What is the purpose of meringue powder in cookie icing?

Meringue powder stabilizes icing, allowing it to hold its shape and dry firmly. It creates a glossy finish and enhances the icing’s structure, which is beneficial for decoration. Using meringue powder can also improve the shelf life of the icing.

Marbled Christmas Cookies are tender, buttery sugar cookies dipped in royal icing with swirls of color to give the cookies a lovely marbled look!

Check out more of our favorite holiday cookie recipes here:

Marbled Christmas Cookies are soft, buttery cookies covered in a sweet royal icing with swirls of color! These unique Christmas cookies are easy to make, the dough comes together easily and the icing involves simple steps to create.

The post MARBLED CHRISTMAS COOKIES appeared first on Family Cookie Recipes.

RUDOLPH COOKIE BUTTER BALLS

Nellie — Wed, 11 Dec 2024 18:50:31 +0000

Rudolph Cookie Butter Balls are fun no-bake treats made with cookie butter and crushed Nilla wafers, decorated to look like your favorite reindeer! Easy holiday treats made with less than 10 minutes of prep time!

We love no-bake cookies and have made quite a few over the years. Many no-bake cookie recipes have oats, nuts, or cereal as a main ingredient. The main ingredient in these cookies is crushed vanilla wafers. Now, why didn’t I think of that before?

Rudolph Cookie Butter Balls

These little treats are so fun to add to holiday goody plates! They only take a few minutes to make, and they are so easy that kids can make them all by themselves. Finely crush Nilla wafers and mix them with cookie butter to form the cookie balls. Decorate them with pretzel antlers, chocolate chip eyes, and M&m noses to make them look like Rudolph!

What is cookie butter?

Cookie butter is a sweet spread made primarily from ground cookies, typically speculoos, which are spiced Dutch ginger cookies. This unique treat has a rich, caramel-like flavor and a smooth texture, making it an irresistible addition to a variety of foods. Its versatility allows it to be used as a spread on bread, pancakes, or waffles, or even as an ingredient in desserts.

Ingredients in Rudolph Cookie Butter Balls

Cookie butter – If you haven’t tried cookie butter, this is an excellent time to start! If you don’t want to use cookie butter, you could use a different nut butter as a substitute. Cookie butter is a bit thicker than most nut butter, so you will likely have to add more cookie crumbs to get the mixture to a consistency that is stiff enough to hold shape.

Nilla wafers – Add crushed Nilla wafers to the cookie butter to make the cookie balls. You will need about 30 Nilla wafers to make about 1 1/2 cups of crumbs. The finer the crumbs, the better. It is easiest to crush the cookies in a blender or food processor.

Pretzels – You will need mini pretzels to break into antlers.

Mini semi-sweet chocolate chips – These will be used to make the “eyes” on the reindeer cookie balls.

Mini M&M’s – Use mini red M&Ms to make Rudolph’s nose. You can use brown M&Ms if you want to make other reindeer. Make sure to use the mini ones – the regular ones will be too big!

How to make Rudolph Cookie Butter Balls

Line a baking sheet with parchment paper and set aside.

MAKE THE COOKIE BALLS

In a medium-sized mixing bowl, mix the crushed Nilla wafers and cookie butter using a fork until it reaches a crumb-like consistency. (The best way to crush Nilla wafers into very fine crumbs is in a food processor or blender.)

Fill a one-tablespoon cookie scoop with the mixture and add to the cookie sheet.

Pop the cookie sheet in the fridge for 20-30 minutes, allowing the dough to firm up. You can speed this up by placing the cookie balls in the freezer for 10-15 minutes.

DECORATE THE COOKIE BALLS

Break both of the outside pieces of the pretzels off to form antlers and then set aside.

Remove the dough and shape into balls by gently rolling each piece in your hands. Return to the baking sheet.

Place two mini chocolate chips for the eyes and a red mini M&M for the nose.

Gently add a piece of pretzel to each side for the antlers. Shape as needed.

After decorating the cookie balls, return them to the fridge to chill for at least 30 minutes or until ready to serve.

Rudolph Cookie Butter Balls

Course Cookie Balls

Cuisine American

Keyword Rudolph Cookie Butter Balls

Prep Time 10

Chill Time 1

Servings servings

Calories 138kcal

Author Jessica & Nellie

Ingredients

½ cup cookie butter
1 ½ cups Nilla wafers finely crushed (about 30 Nilla wafers)
12 mini pretzels
24 mini semi-sweet chocolate chips
12 red mini M&M’s

Instructions

Line a baking sheet with parchment paper and set aside.

MAKE THE COOKIE BALLS

In a medium-sized mixing bowl, mix the crushed Nilla wafers and cookie butter using a fork until it reaches a crumb-like consistency. (The best way to crush Nilla wafers into very fine crumbs is in a food processor or blender.)
Fill a one-tablespoon cookie scoop with the mixture and add to the cookie sheet.
Pop the cookie sheet in the fridge for 20-30 minutes, allowing the dough to firm up. You can speed this up by placing the cookie balls in the freezer for 10-15 minutes.

DECORATE THE COOKIE BALLS

Break both of the outside pieces of the pretzels off to form antlers and set aside.
Remove the dough and shape into balls by gently rolling each piece in your hands. Return to the baking sheet.
Place two mini chocolate chips for the eyes and a red mini M&M for the nose.
Gently add a piece of pretzel to each side for the antlers. Shape as needed.
Return to the fridge to chill for at least 30 minutes or until ready to serve.

Nutrition

DO NO-BAKE COOKIES NEED TO BE REFRIGERATED?

Putting cookie balls in the fridge will help the cookies to hold a firmer shape. They will become very soft if left out too long and the cookie balls will also last longer if you keep them in the fridge. However, they technically don’t need to be refrigerated. You can store them in an airtight container at room temperature and they will be fine for up to a week.

Wait to add the pretzels until shortly before serving. The pretzels will get stale the longer they are stored.

More easy holiday treats to try:

PEPPERMINT BARK GRAHAM CRACKERS
CHOCOLATE DIPPED OREOS
CHOCOLATE RITZ CRACKER COOKIES
CHRISTMAS COOL WHIP CANDY
NO-BAKE GINGERBREAD COOKIES
CHRISTMAS BROWNIE M&M COOKIES
SUGAR COOKIE FUDGE
SNOWMAN SUGAR COOKIES
PEPPERMINT SNOWMAN COOKIES
PEPPERMINT COOKIE BARS
MINI BROWNIE PEPPERMINT PARFAITS
CHRISTMAS CHOCOLATE CARAMEL CUPS
WHITE CHOCOLATE CHEX MIX
MARSHMALLOW PEANUT BUTTER CHOCOLATE BARK

The post RUDOLPH COOKIE BUTTER BALLS appeared first on Family Cookie Recipes.