Christmas Cookies Recipes

There’s something magical about baking Christmas cookies. The sweet aroma of butter, sugar, and vanilla fills the house, creating a warm and festive atmosphere. These recipes are more than just treats—they’re traditions passed down through generations, bringing families together during the holiday season.

Grandma Pomeroy’s Chocolate Chip Cookies

Ingredients:

• 1 1/2 cups sifted flour
• 1 teaspoon salt
• 1 cup shortening (use part butter for flavor)
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon baking soda dissolved in 1 teaspoon hot water
• 1 cup chopped nuts
• 1 package chocolate chips
• 2 cups oats (e.g., Mother’s Oats)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cream together shortening, brown sugar, and granulated sugar until smooth.
3. Beat in eggs, dissolved baking soda, and vanilla.
4. Gradually add sifted flour and salt, mixing well.
5. Stir in chopped nuts, oats, and chocolate chips.
6. Drop by level teaspoonfuls onto an ungreased baking sheet.
7. Bake for 10 minutes, ensuring cookies remain soft when removed.
8. Cool on a wire rack.
   Yield: About 4 dozen cookies.

Chocolate Crinkles

Ingredients:

• 1/2 cup vegetable oil
• 4 squares (4 oz) unsweetened chocolate, melted
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup powdered sugar

Instructions:

1. In a large bowl, mix oil, melted chocolate, and granulated sugar until smooth.
2. Blend in eggs one at a time, ensuring each is fully incorporated. Add vanilla.
3. In a separate bowl, sift together flour, baking powder, and salt. Gradually add to the chocolate mixture.
4. Chill dough for several hours or overnight until firm.
5. Preheat oven to 350°F (175°C).
6. Shape dough into teaspoon-sized balls, then roll in powdered sugar until fully coated.
7. Place balls 2 inches apart on a baking sheet.
8. Bake for 10-12 minutes. Cookies should remain soft; do not overbake.
   Yield: About 6 dozen cookies.

Forgotten Cookies

Ingredients:

• 2 egg whites
• Pinch of salt
• 1 teaspoon vanilla extract
• 3/4 cup granulated sugar
• 1/2 package Hershey’s mini chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C).
2. Beat egg whites until stiff peaks form. Add a pinch of salt.
3. Gradually beat in sugar until mixture is glossy and stiff.
4. Fold in vanilla and mini chocolate chips.
5. Drop by level teaspoonfuls onto a foil-lined baking sheet.
6. Place in the oven, count to 30, then turn off the heat. Leave cookies in the oven undisturbed for 6-8 hours or overnight.
   Alternate Method: Bake for 15 minutes at 300°F (150°C), then let cool in the oven for 1 hour.
   Yield: About 3 dozen cookies.

Russian Tea Cakes

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar (plus extra for coating)
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped nuts

Instructions:

1. Cream butter, powdered sugar, and vanilla together until smooth.
2. In a separate bowl, sift together flour and salt. Gradually add to the wet ingredients.
3. Stir in nuts. Chill dough for 1 hour.
4. Preheat oven to 400°F (200°C).
5. Shape dough into 1-inch balls and place on an ungreased baking sheet. Cookies will not spread.
6. Bake for 10-12 minutes, ensuring the bottoms do not burn. Cookies will remain pale.
7. While warm, roll cookies in powdered sugar. Cool completely and roll in powdered sugar again.
   Yield: About 4 dozen cookies.

Snickerdoodles

Ingredients:

• 1 cup shortening (use part butter for flavor)
• 1 1/2 cups granulated sugar
• 2 eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons colored sugar, or
  • 2 tablespoons granulated sugar mixed with 2 teaspoons cinnamon

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cream together shortening, sugar, and eggs until light and fluffy.
3. In a separate bowl, combine flour, cream of tartar, baking soda, and salt. Gradually add to wet mixture.
4. Shape dough into 1-inch balls and roll in colored sugar or cinnamon sugar.
5. Place balls 2 inches apart on a baking sheet.
6. Bake for 8-10 minutes. Cookies will puff up initially and then flatten.
   Yield: About 6 dozen cookies.