1. Red Velvet Crinkle Cookies: These cookies are delicious and festive!
-1 red velvet cake mix
-2 tablespoons all-purpose flour
-2 large eggs
-1/2 cup canola oil
-1 teaspoon vanilla extract
-Powdered sugar, for rolling the cookies
1). Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
2). In a large bowl, combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Take about 1 tablespoon of cookie dough and form into a ball. Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet. Bake for 10 minutes, or until edges are set and cookies begin to crack
2. Oreo Cheesecake Cookies: These may not be the most festive, but they sure are delicious.
-1/2 cup unsalted butter, room temperature
-3 ounces cream cheese, room temperature
-1 cup granulated sugar
-1 teaspoon vanilla extract
-1 cup all purpose flour
-1/2 cup chocolate chips
-1/2 cup white chocolate chips (optional)
-1 cup Oreos, crushed
1).Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
2). In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.
3). Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.
4). Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes.
3. Reindeer Cookies: Reindeer are an essential part of Christmas cookies and these are as cute as buttons! They are simply gingerbread cookies flipped upside- down with frosting and gumdrops for a nose!
3 cups all-purpose flour, plus more for dusting
-1/2 teaspoon baking soda
-1/4 teaspoon baking powder
-8 tablespoons (1 stick) unsalted butter, softened
-1/2 cup packed dark-brown sugar
-2 teaspoons ground ginger
-2 teaspoons ground cinnamon
– 3/4 teaspoon ground cloves
– 1/2 teaspoon freshly ground pepper
– 3/4 teaspoon coarse salt
-1 large egg
-3/4 cup unsulfured molasses
Sift flour, baking soda, and baking powder into a medium bowl; set aside.
Mix butter and sugar with an electric mixer on medium speed , about 2 minutes; mix in spices and salt. Mix in egg and molasses. Add flour mixture, mix on low speed until combined. Divide dough in half, pat into two disks. Wrap in plastic wrap, refrigerate 1 hour.
Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/8 to 1/4 inch thick.
Fit a pastry bag with a 5/16-inch plain round tip (such as Ateco #3); fill with 1/2 cup untinted royal icing. Tie end with a rubber band.
To make reindeer, use a gingerbread-man cutter to make cookies. Transfer to baking sheets, and refrigerate until firm, 20 to 30 minutes. Bake until cookies are firm but not burnt, 8 to 10 minutes.
Melt chocolate chips in a bowl set over a pan of simmering water, let cool a little bit, and transfer to a pastry bag fitted. Line the face and antlers with chocolate, sprinkle antlers with sugar. Use white chocolate chips for eyes, line melted chocolate onto chips for pupils. Use red candy-coated chocolates for noses. Cut gumdrops, and place one piece on each ear.
Enjoy all the yummy Christmas cookies!