Sharing Christmas Cookie recipes

Every year, Micah and I bake up a storm to create cookie gift bags for our friends and neighbors. There are some favorites that we always make, but each year we also try something new. 

Here are some we'd like to share:

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Chocolate Crinkle Cookies. My version of this recipe is handwritten on a piece of notepaper by my mom. It is a relatively easy recipe to make but it is important not to over bake them. {Jen's favorite}

Buttery Butterscotch Cut-Outs. My copy of this recipe also includes frosting made like this: 2 cups powdered sugar, 1/4 cup unsalted butter, softened, 1-2 Tablespoons milk, 1 teaspoon vanilla. Combine all frosting ingredients and beat at low speed, scraping bowl often, until fluffy (1-2 minutes). I found that three-quarters of this recipe is enough for one batch of cookies.

Chewy Pecan Diamonds. This is our most requested cookie. The crust never seems to clump together and it makes a bit of a cutting mess (more crumbs for us to eat!). Maybe I need to mix it more. It is like a bite-sized pecan pie! {Micah's favorite}

While not technically Christmas cookies, our obsession with ginger continues on in to the holidays with these Triple Ginger Cookies. We use less than a 1/4 cup of sugar. We don't have two different kinds of brown sugar on hand, so we just use what we have. This recipe is a favorite year-round!

Last year, we made these Coffee Cardamom Cookies (scroll down when you get to the page) as a trial, but can't remember our review!

This year, we tried these Molasses Thumbprints with Cajeta. OK I didn't know how to pronounce cajeta (goat's milk caramel sauce), but this recipe caught my eye because of the goat's milk... of course! My experience so far is that they are time consuming to make, but are delicious. However the gooey filling doesn't make them work in the gift bags. Maybe as a party treat instead? I also had nearly twice as much filling as cookie, so I made another batch of the cookies. In retrospect, I think I didn't cook down the cajeta long enough. Perhaps I should buy stock in molasses?

Molasses Thumbprints with Cajeta

Molasses Thumbprints with Cajeta

Since we're hunkered down with inversion these last few days, we're staying highly sugared up with our baking adventures. I decided it was time to make this Vietnamese Coffee Cake. This isn't coffee cake, like as in a cake you serve with coffee, but rather a chocolate cake with a Vietnamese coffee topping. Had to hit the store for a few ingredients we didn't have on hand, a bit more involved than we usually go for, and it tasted better the second day. This makes a lot of servings.

Vietnamese Coffee Cake

Vietnamese Coffee Cake

Update for 2018!

This year we added a recipe deliciously shared to us by our neighbor (and fabulous farm-sitter) Kelsey. Mocha Snowballs were just the right amount of sweet and nutty.

We also made holiday cut out cookies this year from the book, Naturally Sweet, by America’s Test Kitchen. We made these with the substitution suggestion of regular cane sugar, using the smaller amount indicated by the recipe. This was really a great relief from the tooth-aching sweet you usually get from sugar cookies. This book is available at the library.