5 FAVORITE CHRISTMAS COOKIE RECIPES

Baking Christmas cookies was one of my favorite childhood memories, and it’s been so fun sharing that holiday tradition with Landon and Presley this year. One year, my mom made a binder with all our family recipes, and now I’m excited to share with you my 5 favorite Christmas cookie recipes, including my favorite family recipe for our cutout cookies, which we always called butter cookies. 

Butter Cookies [Cutout cookies]

Funny thing is, we don’t actually use butter to make them, but that’s what the recipe always said, and they are delicious!

• 2 1/2 cups flour
• 1/2 lbs (2 sticks) margarine
• 1 cup powdered sugar
• 1 egg
• 1 1/2 tsp real almond extract 
• 1 tsp vanilla extract 

Cream everything together but the flour. Mix in flour last. Roll out on lightly floured surface. Dip your cookie cutters in flour before cutting the dough. Tip from my mom: Roll dough to medium thickness so they are chewy- too thin they will break easily. Bake at 350 degrees for 8-10 minutes. Let cool. Frost with vanilla frosting (we always used store bought as a kid!), and add sprinkles! 

Kolache Cookies

I think these are my second favorite Christmas cookie after the butter cookies- so many good memories of my Aunt Del bringing these every Christmas, so they just make me think of childhood Christmases. 

• 3 egg yolks
• 1/2 pint sour cream
• 1/2 lbs. (2 sticks) margarine
• 3 cups flour
• 1 tsp. baking powder
• Pinch of salt
• 1 tsp. vanilla
• Solo fruit filling (we always used cherry, apricot, raspberry, nut and poppyseed)

Blend flour, butter, baking powder, and salt. Mix yolks with sour cream and add to flour mixture. Add vanilla. Roll semi-thin and cut into squares (these puff up, so you don’t want them too thick). Fold all corners to meet in the center. Brush the tops with egg whites. Bake on ungreased cookie sheet at 350 for 10 minutes until brown. After they’ve cooled, sprinkle with powdered sugar. Store in airtight container. 

Maple Thumbprint Cookies

• 2/3 cup Mrs. Butterworth’s maple syrup
• 1 stick margarine, softened
• 3 oz. cream cheese, softened
• 1 egg
• 2 cups flour
• 1 1/3 cups chopped walnuts (optional)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• Solo fruit filling (we like cherry, apricot, and raspberry)

Beat margarine, cream cheese, and egg until smooth. Then add in syrup and blend until smooth. Add dry ingredients, and mix well. Chill 10 minutes. Roll into 1 inch balls. Place on ungreased cookie sheet. Press center with thumb or knuckle. Fill with solo filling. Bake 10 minutes at 350 until edges are golden brown. Cool completely. Sprinkle with powdered sugar. Store in airtight container. Note from my mom: I always double this recipe, as it makes about 2 dozen cookies and they go fast! 

Italian White Cookies

This recipe makes a large batch- you can make half if you need less cookies. So good with a morning cup of coffee! 

• 8 cups flour
• 8 tsp. baking powder
• 2 cups sugar
• 1 lb (4 sticks) margarine
• 6 eggs
• 1/2 pt. sour cream
• 1 1/2 tsp. vanilla

Mix flour, baking powder, sugar, margarine (like pie dough) and put aside. Beat eggs until fluffy. Add sour cream and vanilla. Make a well in flour mix and pour liquid in. Mix in well. Knead until dough becomes smooth. Break off little pieces at a time, and roll into shapes of S, 1, or 8. Put on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Let cool and frost with a thin mixture of powdered sugar and milk. Make sure you add your sprinkles before the icing dries. 

Peanutbutter Blossoms

This makes 3 dozen- my mom usually doubles the recipe!

• 1/2 lb (2 sticks) margarine softened
• 1/2 cup  peanut butter 
• 1 egg
• 2 tbsp. milk
• 1 tsp. vanilla
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 3/4 cup flour
• 1 tsp baking soda
• 1/2 tsp. salt
• 1 package Hershey kisses

Sift flour, baking soda and salt together. Set aside. Cream butter and peanut butter. Add egg, milk, vanilla, sugar, and brown sugar. Cream well. Blend in dry ingredients gradually. Shape into balls and roll in sugar. Bake at 350 degrees on uncreased cookie sheet for 8 minutes. Remove from oven, and placed an unwrapped chocolate kiss in center. Bake for 5 more minutes. 

Sorry I don’t have pictures of the specific cookies. I will add them as we bake them this year!

Happy baking!

-Brianna K xoxo