Christmas cookie exchange

Dec 5

Jean’s Cuisines

It’s time to begin planning for holiday baking and who doesn’t love to bake cookies and receive them! These recipes are perfect for a cookie exchange, an open house or as a gift for the neighbors. Several are easy enough for little ones to help and others can be frozen, so you can get started with your baking now.

Gingerbread Cookies

3 cups flour
1 Tablespoon ground ginger
1 Tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon nutmeg
½ teaspoon cloves
¼ teaspoon salt
⅔ cup unsalted butter, softened
¾ cup firmly packed brown sugar
⅔ cup molasses
1 egg
1 ½ teaspoon vanilla

Directions:
In a large bowl, mix flour, ginger, cinnamon, allspice, cloves, baking soda, nutmeg, and salt. With an electric mixer, beat butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla and mix. Slowly add the flour and spice mixture until blended. Roll the dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate it for at least 4 hours or overnight.

Preheat oven to 350 degrees. Unwrap the dough and place on a lightly floured surface. With a rolling pin, roll out the dough to a desired thickness for cutting cookies out with the cookie cutter. Bake cookies for 9-10 minutes, and cool for about 5 minutes. To “jazz,” decorate with icing, candies and sprinkles.

Peanut Butter Cookies

1 egg
1 cup sugar
1 cup peanut butter

Directions:
Preheat oven to 350 degrees. Combine ingredients, and then form into balls. Place on a cookie sheet and bake for about 10-12 minutes. Perfect for little helpers!

Almond Butter Cookies

1 egg
⅔ cup brown sugar
1 cup almond butter (smooth kind)
Chocolate Chips (optional)

Directions:
Preheat oven to 350 degrees. Combine ingredients. If adding chocolate chips, fold in last. Form into balls. Place on a cookie sheet and bake for about 10-12 minutes.

Sugar Cookies

⅔ cup salted butter-room temperature softened
⅓ cup sugar, plus one Tablespoon to sprinkle over the top
1 cup all-purpose flour
Splash of vanilla and a dash of sprinkles (optional)

Directions:
Preheat oven to 350 degrees. Combine ingredients. Form into balls. With your thumb, push a dip into the dough and add sprinkles or sugar. Place on a cookie sheet and bake for about 10-15 minutes. These freeze well.

Funfetti Cookies

1 box Funfetti cake mix
2 eggs
½ cup vegetable oil
Sprinkles, optional

Directions:
Combine ingredients. Form into balls, dash with optional sprinkles. Lightly press sprinkles into the dough to help stick. Place on sprayed cookie sheet and chill in the refrigerator for about 30 minutes. Preheat oven to 350 degrees. Bake for about 10-12 minutes. These freeze well.

Thumbprint Cookies (These freeze well and can be made ahead)

1 ¾ cup all-purpose flour
½ tsp baking powder
½ tsp. salt
¾ cup unsalted butter, softened
½ cup sugar
1 large egg
1 tsp. almond or peppermint extract
1/3 c. assorted jams, for cookie thumbprints

Directions:

Preheat oven to 350º. In a large bowl, whisk together the dry ingredients. In another bowl, cream the butter and sugar until fluffy then beat in the egg and extract. Combine dry ingredients and thoroughly mix. Using a small spoon, scoop dough onto the baking sheet in about 1 inch balls. Press a thumbprint into the center of each ball about half deep into the dough. Fill with a small spoonful of your choice of various jams. Bake for 12 to 14 minutes until lightly golden around the edges. These freeze well.

Jean Peterson

Jean is a cookbook and children's picture book author, freelance writer and weekly columnist with Western Ag Reporter for over 15 year. she and her husband live near the Beartooth Mountains in Red Lodge with their four children. Most days she can be found outdoors with her animals or on a hike, at her children's activities, or cozying up writing and reading.