One of my favorite parts about Christmas is baking cookies. I have wonderful memories of frosting cutouts with my mom when I was little and my girls and I have had some fun times baking and decorating cookies through the years as well. The baking with my girls usually starts out strong but they often disappear until its time to frost and decorate. We bake a variety of cookies and send some to friends and neighbors and take them on our travels for Christmas day to share. If you made me choose a favorite I don’t think I could, but today I am going to share some of my very favorite cookies to bake at Christmas along with the recipe for these Double Chocolate Espresso Cookies (which won me a first place award last year at our holiday cookie bake-off.) These are all tried and true recipes and I have made them all many times so I can tell you they are GOOD!
If you have a favorite Christmas Cookie recipe, please share in the comments below!
Chocolate Crinkle Cookies – these are a classic and for a good reason – they are delicious! They are so pretty with the powdered sugar. It looks like snow, doesn’t it? They have a wonderful chocolate flavor and chewy in the middle with a tiny bit of crunch on the outside.
Sugar Cookie Bars – This is a delicious recipe if you want the taste of sugar cookies but don’t want to make cutout cookies (guilty!) Lets just be completely honest and admit that sometimes we don’t have the patience to cut out and carefully frost a bunch of cookies when we are making a variety. These are still super cute because you can choose your sprinkles and frosting color. Plus, they taste amazing – like super thick sugar cookies with buttercream – yum! I make these quite a bit and you get A LOT!
Chocolate Peanut Butter Bars – These were probably my favorite treat when I was little and I still love them now. They are basically like Reese’s Peanut Butter Cups in bar form. Maybe even a little bit better I dare say? If you have never made these try them this year – please!! Plus, they are really easy. The hardest part is probably just scooping out the peanut butter.
Candy Cane Cookies – Definitely another favorite from my childhood because I LOVE peppermint – and aren’t they adorable? These require a tiny bit more work but totally worth it.
Saltine Toffee Bark – Have you tried these before? Sometimes people call candy or desserts “crack” when it is addictive. I don’t really like referring to food as street drugs, but if I did these would get that label for sure! This stuff is dangerous and another one that is super easy to make. I usually recruit Taylor to help line up all of the crackers on the baking sheet.
Pecan Bars – If you love pecans you will want to try these. They are really chewy and they have a nice thick shortbread crust. When I was looking for a good recipe for Pecan Bars I was concerned about the topping getting too sticky and hard to bite into. These are super chewy and no problems at all cutting them and getting them out of the pan. You can use parchment paper for easy removal, too! I also like that you don’t need a ton of pecans to make this recipe – just 3/4 of a cup and they are perfection!
Dutch Butter Cakes – I posted these a few weeks ago and I think they would be perfect for your Christmas cookie baking. They are 100% all about the butter flavor and I think that is a welcome treat amongst the pecans, chocolate and buttercream. If you wanted to decorate, you could sprinkle with sliced almonds or colored sugar.
Amish Sugar Cookies – These are another brilliant option if you don’t feel like doing cutouts but want the taste of frosted sugar cookies. You really don’t need to frost these because they are wonderful without, but they are so good with a little buttercream on top. These are drop cookies so all you need is a cookie scoop and you are good to go.
Here are some other cookies that I have made that are delicious but I just haven’t posted before…..
Mixed Nut Bars – My mom makes these all the time and they are always a hit. Just like the pecan bars the filling on top sets up really nice and they are a delicious treat.
White Chocolate Gingerbread Blondies – I hesitate posting these in the roundup because I almost feel like they deserve their own post (which might still happen.) These are definitely one of my favorites and I have made them the last few years – will make them this year, too. These are super chewy and I just think they are divine. If you are looking for a gingerbread or spicy type cookie/bar try these – they are amazing!
World Peace Cookies – This is another cookie I am surprised I have never posted before. I love Dorie Greenspan and her recipes are always superb. If you are a chocolate lover you will want to make these. Good chocolate goes a long way here and so does some good butter and sea salt. She calls them World Peace Cookies because her neighbor was convinced that if everyone ate these on a daily basis that was all that was needed to ensure world peace – wouldn’t that be nice?
Fresh Cranberry Lemon Cookies – I made these a few years ago and they were a nice way to round out our cookie selection. The lemon and cranberry was a nice treat and everyone really liked these!
Enjoy! Let me know if you make any of these and how it goes:-).
Source: Food 52
- 2¼ sticks unsalted butter, room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs, room temperature
- 2½ cups flour
- 1 tablespoon cornstarch *optional
- ¾ cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 2 tablespoons instant espresso powder (like Medaglia D'Oro, or similar)
- 12 ounces semisweet chocolate chip
- Preheat oven to 350 degrees
- Cream butter and sugar until light and fluffy - about 5-7 minutes. Add eggs 1 at a time mixing until combined after each addition
- In a separate bowl combine the flour, optional cornstarch, cocoa, baking soda,espresso powder and kosher salt. Combine with a whisk.
- Slowly add the dry ingredients to the wet ingredients, scraping down the sides as needed. Mix until everything is just incorporated, but do not overmix.
- Add chocolate chips and combine either slowly with your mixer or with a wooden spoon.
- Using a medium cookie scoop or rounded spoonful place dough on a cookie sheet about 2" apart. Bake for 10-12 minutes and then remove to a wire rack and allow to cool before serving.
- *I add cornstarch to make the cookies a little bit fluffier. The original recipe did not use cornstarch.