We hope you and yours have a well-earned, relaxing holiday weekend, uninterrupted by Marketing Monsters and other stress. To celebrate, we’re sharing some of our favorite cookie recipes to help everyone get into the holiday spirit!
Christmas Peanut Butter Cookies
From Jon Cooper
These cookies have the perfect blend of sweet and salty while also bursting at the seams with delicious peanut butter flavor. This is the classic Peanut Butter Cookie with a candy-coated twist.
PREP TIME 15 minutes COOK TIME 10 minutes ADDITIONAL TIME 35 minutes TOTAL TIME 1 hour
- 1 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 3/4 to 1 cup peanut butter, as needed
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg plus 1 egg yolk
- 1 tsp vanilla extract
- 1 cup white candy melts
- Christmas Sprinkles, as needed
- Preheat oven to 350F.
- In a small bowl, stir together the flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, beat together the butter and peanut butter thoroughly.
- Add the sugars and beat for 2 minutes, until creamy and light.
- Add the egg and vanilla extract, beat for 30 seconds, then slowly incorporate the flour mixture until just incorporated.
- Use a cookie scoop to portion out the dough on a lined cookie sheet.
- Use a fork to press down on the cookies, flattening them and making a classic criss-cross pattern.
- Bake cookies for 8-10 minutes until lightly golden and set.
- Cool on the cookie sheet for about 30 minutes.
- Melt candy melts in a microwave-safe bowl for 25 seconds. Stir and reheat as needed.
- Dip each cookie individually in the melted candy melts, covering up to one half of each cookie.
- Place cookie back on the cookie sheets and decorate with Christmas sprinkles as desired. Allow candy melts to set before storing or serving.
Low Carb Coconut Cookies
From Brian Wringer
I’ve been eating low carb for quite a while, and these coconut flour cookies are a great way to scratch that holiday sugar itch. Each is only about 3 grams of net carbs, depending on how big you make them. Careful… even people who don’t like low carb foods will steal all your cookies. These come out with a wonderfully subtle coconut/vanilla flavor.
- ¾ cup coconut flour, sifted
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons butter, softened
- ⅓ cup coconut oil, softened
- ¾ cup low carb sugar substitute (I’ve had the best results with Swerve Granulated. Try using a little less if your tastes have adapted to less sweetness.)
- 4 large eggs
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- Stir together coconut flour, baking powder and salt.
- In a separate bowl, beat butter and coconut oil together; add sweetener and beat until fluffy. Add eggs, almond milk, and vanilla; beat well.
- Add dry ingredients to wet mixture, beating until well combined. Batter should be thick. If not, add in a bit more coconut flour being careful not to overdo it.
- Scoop dough onto ungreased cookie sheet or silicon mat and flatten out to desired thickness.
- Bake at 375°F for 8-10 minutes or just until edges start to brown.
Makes about 30 cookies
From Kent Dicken
Because there’s something about that spice that evokes Christmas.
- 1 C butter
- 2 tsp vanilla
- 2 tsp rum flavoring
- 1 tsp nutmeg
- 1 egg
- 3 C flour
- 3/4C sugar
- Mix together, then roll into 1/2″ thick logs and cut to 3″ lengths.
- Bake on an ungreased cookie sheet at 350 degrees for 12-15 minutes until golden brown.
- Let cool, then add the frosting and sprinkles.
- 4T butter
- 1 tsp vanilla
- 1/2 tsp nutmeg
Cream together, then mix in alternately:
- 2.5 C confectioner’s sugar
- 2-3T cream or milk
Peanut Butter Kiss Cookies
From Sam Dicken
These are definitely my favorite Christmas cookies of all time. We got the recipe from my Aunt, who in turn got it from her mother-in-law. You’ve probably had some version of these elsewhere, but ours are the best. Take my word for it.
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar (packed)
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 12-oz bag of milk chocolate Hershey’s Kisses
Makes about 50 cookies, but you should probably double it if I’m coming over.
- Blend butter, peanut butter, sugar, and brown sugar
- Add egg and vanilla
- Sift together flour, baking soda, baking powder, and salt
- Add to mixture slowly
- Form dough into 3/4-inch balls
- Roll in sugar
- Place on ungreased cookie sheets and bake at 375 degrees for 10 minutes
- Remove trays from oven and place one Hershey’s kiss in the middle of each cookie
- Let cookies cool overnight before storing – chocolate will be soft
We hope you enjoy our cookie recipes! We certainly plan to!