How to Make Christmas Cookies – Easy Christmas Cookie Recipes!
Modern Christmas Cookies can trace their history to recipes from Medieval Europe biscuits, when many modern ingredients such as cinnamon, ginger, black pepper, almonds and dried fruit were introduced into the western world. By the 16th century Christmas biscuits had become popular across Europe, with ‘Lebkuchen’ being favoured in Germany and ‘Papparkakor’ in Sweden, while in Norway ‘Krumkake’ were popular.
The earliest examples of Christmas cookies in the United States were brought by the Dutch in the early 17th century. Due to a wide range of cheap imported products from Germany between 1871 and 1906 following a change to importation laws, cookie cutters became available in American markets. These imported cookies cutters often depicted holly, angels and Christmas stockings designed to hang on Christmas trees. Due to the availability of these utensils, recipes began to appear in cookbooks designed to use them.
In the United States, since the 1930s, children have left cookies and milk out on a table for Santa Claus on Christmas Eve! The cookies are often cut into such shapes as those of candy canes, reindeer and holly leaves.
Watch the video below to learn how to make Christmas Cookies!
Christmas Cookies Recipes -
Mini Cookie Collection
- 1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip, peanut butter or sugar cookie mix
- Egg, butter, vegetable oil or water as package directs
- Sugar, if needed
- Cinnamon, if needed
- 108 (about 1 cup) miniature semisweet or milk chocolate candy drops for baking (from 10-oz bag), if needed
1.Heat oven to 350°F. Make pouch of cookie mix as directed on package.
2.Shape dough as directed for each kind of cookie, below.
3.Bake 8 to 10 minutes or until edges are light golden brown.
Mini Chocolate Chippers
Make chocolate chip cookie mix as directed. Drop dough by rounded 1/2 teaspoonfuls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet.
Mini Peanut Blossom Cookies
Make peanut butter cookie mix as directed. Shape dough into 1/2-inch balls; roll in sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Immediately press miniature chocolate candy drop in top of each cookie. Cool 1 minute before removing from cookie sheet.
Make sugar cookie mix as directed. Shape dough into 1/2-inch balls. Mix 3 tablespoons sugar and 1 teaspoon cinnamon. Roll dough balls in sugar mixture. Place on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet.
Makes 9 1/2 dozen cookies (each pouch)
Easy Stained Glass Holiday Cookies
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/3 cup butter or margarine, melted
- 1 egg
- 2 tablespoons all-purpose flour
- Red and green decorating gels
1.Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms.
2.Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet. Decorate unbaked cookies using gels.
3.Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
Makes 2 dozen cookiesTweet