50 Christmas Cookie Recipes
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All the best, easy Christmas Cookie Recipes and decorating tips for your annual Christmas Cookie bake day or holiday party! Fill your cookie jar with festive homemade cookies, frosted and decorated for the holiday season.
G E T T H E P R I N T A B L E R E C I P E S H E R E ????
When you follow the link above, you'll see that this post is packed to the brim with tips, tricks, and suggestions for making your Christmas cookie baking so much easier and more fun! Use the convenient table of contents below and find all the printable recipe links at the bottom of this post!
N O T E S
0:00 Intro
0:50 Holiday traditions and why so many recipes
1:15 Classic Cutout Sugar Cookies and Butter Cream Icing
1:33 Gingerbread House Alternative
1:51 White Christmas Cookies
2:07 Crinkle Cookies
2:17 Snowball Cookies
2:30 Chocolate Chip Pecan Snow Balls
2:50 Merry Meringues
2:57 Pecan Pie Cookies
3:09 Speculoos Cookie Butter Bars
3:18 Oatmeal Lace Cookies
3:37 M&M Cookies
3:46 Carmelita Cookies
3:54 Spiced Short Bread Cookies
4:10 Nighty Night Cookies
4:27 Gooey Butter Cookies
4:41 Kitchen Sink Cookies
4:45 Butter Toffee Cookies
5:05 Funfetti Cookies
5:17 Melt in your mouth Cinnamon Cookies
5:32 Miniature Elf Cookies
5:48 Chocolate Sugar Cookies
5:56 Oatmeal Coconut Cookies
6:06 Pecan Thumbprint Cookies
6:17 Chocolate Turtle Cookies
6:29 Chewy Brown Sugar Cookies
6:39 Latte Joy Espresso Cookies
7:05 Caramel Cheesecake Cookies
7:15 Gooey Butter Eggnog Cookies
7:30 Brown Butter Sugar Cookies
7:41 Chocolate Peppermint Cookies
7:55 Chewy Chocolate Chip Cookies
8:05 Salted Caramel Thumbprint Cookies
8:20 Chewy Chocolate Mint Cookies
8:33 Flourless Peanut Butter Cookies
8:45 Glazed Apple Pie Spice Cookies
8:57 Chocolate Fluffer Nutter Cookies
9:05 Oatmeal Brindle Cookies
9:08 Frosted Apple Butter Sugar Cookies
9:22 Peanut Butter Chocolate Chip Cookies
9:36 Salted Caramel Chocolate Chip Cookies
9:46 Chocolate Chip Salted Caramel Cookie Bars
9:58 Chocolate and Oatmeal No Bake Cookies
10:09 Peppermint Cookies
10:24 No Bake Peanut Butter Oatmeal Cookies
10:35 Stuffed Peanut Butter Cookies with Snickers
10:44 Stuffed Peanut Butter Cookies with Chocolate
10:54 Peanut Butter Cookies
10:59 Snickerdoodles
11:08 Rudolf Nose Dough Balls
Y O U M I G H T B E I N T E R E S T E D I N
Holiday Hot Chocolate Bombs |
Tips For Christmas Decorating |
Cut Out Sugar Cookies with Buttercream Icing |
Oatmeal Lace Cookies |
Edible Cookie Dough |
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Betty's German Chocolate Cookies
Betty demonstrates how to make German Chocolate Cookies. These delicious cookies are made with a cake mix, eggs, oil, chocolate chips and pecans.
German Chocolate Cookies
15.25-ounce box German chocolate cake mix
½ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped pecans
Place cake mix in large mixing bowl. Add vegetable oil, eggs, and vanilla. Beat with an electric mixer on medium speed until smooth. Stir in chocolate chips and pecans. Mix well. Drop by heaping tablespoonfuls on baking pans lined with parchment paper. Bake at 375 degrees (F) for 8 to 10 minutes, until centers are set. Remove from oven and place pans on cooling racks. Let cookies cool in pans for 10 minutes. Transfer cookies from pans to a nice serving dish. Enjoy! --Betty :)
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Gluten-Free Chocolate Crinkle Cookies
Gluten-Free Chocolate Crinkle Cookies – These gorgeous gluten-free crinkle cookies are ultra-fudgy and absolutely delicious! Perfect for the holidays or your next chocolate craving. (Gluten-Free & Dairy Free)
GET THE FULL RECIPE + OUR BEST TIPS FOR PERFECT COOKIES HERE:
The Worst Chocolate Chip Cookies
Making the worst rated Chocolate Chip Cookies AllRecipes. #shorts
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Chocolate Crinkle Cookies | How Not to Mess Up Cookies | Food Network
Rule #1: Don't skip refrigerating the cookie dough! Pastry chef Ben Hardy is here to help you NOT mess up Chocolate Crinkle Cookies ???????? #HowNotToMessUpCookies
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Chocolate Crinkle Cookies
Level: Easy
Total: 3 hr 40 min (includes chilling and cooling times)
Active: 40 min
Yield: about 30 cookies
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
4 ounces bittersweet chocolate, chopped
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 cup packed light brown sugar
3 large eggs
1 cup confectioners' sugar
Directions
Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
Microwave the chocolate and butter in a medium microwave-safe bowl in 1-minute increments, stirring in between, until melted and smooth. Alternatively, put the chocolate and butter in a medium heat-proof bowl and set over a medium pot filled with about 2 inches of water. The bottom of the bowl should not touch the water. Bring the water to a low simmer over medium heat and warm the butter and chocolate, stirring, until melted and smooth, 3 to 5 minutes. Let cool slightly.
Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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How Not to Mess Up Cookies: Chocolate Crinkle Cookies | Food Network
chocolate crinkle cookies (vegan & gluten-free) SomethingVegan
RECIPE
3/4 cup organic sugar
1/3 cup unsweetened cocoa powder
1/3 cup olive oil (or other neutral oil)
3 Tbsp. water
1 tsp. vanilla extract
1 3/4 cup gluten-free oat flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup organic powdered sugar
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add sugar, cocoa powder, oil, water, and vanilla. Mix well. Add oat flour, baking powder, and salt. Mix until smooth. Put the powdered sugar in a small bowl. Roll dough into balls, and then roll in powdered sugar before setting on a greased baking pan. Bake 15-18 minutes. Transfer to a cooling rack to cool. Makes about 20—depending on how big you make them.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
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Email: somethingvegan@gmail.com