So last month, I said Thanksgiving was my favorite time of the year, but so is Christmas! I love Christmas … everything about it! I love tradition, and I am finding all the grandkids like tradition also! I look forward to finding that special gift for someone, having special dinners and, of course, the parties! Over the last few years, we’ve started the season off the first weekend of December with a cookie party. It started out with me making all the cookies. Now I make around eight or nine different cookies, and my sisters, daughter, niece and granddaughter all bring two dozen cookies to exchange. I fix a good old country lunch and have containers to put all the cookies in for everyone to take home to their families. It’s a great way to start off the Christmas season. Here are three cookie recipes that have become favorites with my family.
The chocolate cookies are so easy the kids can make them. We added the cream cheese butter cookies a few years ago that now are requested all year long. The carrot cake cookies are new and have become a favorite, also.
- All-purpose flour
- Self-rising Flour
- 2 8 oz. cream cheese
- 1 box Duncan Hines devil’s food cake mix
- Christmas sprinkles (optional)
- Craisins or raisins
- Powdered sugar
- Brown sugar
- Baking powder
Carrot Cake Cookies
- Sift together:
1 cup self-rising flour
1 tsp. cinnamon
- Cream together with mixer:
3/4 cup brown sugar
1 stick butter or margarine, softened
1/2 tsp. vanilla
Add flour and cinnamon and beat together.
- Then add:
1 cup grated carrots
1 cup oatmeal
1/2 cup raisins
1/2 cup chopped walnuts
Mix with a spoon. Drop dough with a small level scoop one inch apart on a parchment-lined cookie sheet. You should be able to put at least 12 on a sheet. Bake at 350 degrees for about 16-18 minutes, then cool on a wire rack.
4 oz. cream cheese, softened
2 Tbsp. butter, softened
Cream together and add 1 cup powdered sugar and 1/2 tsp. vanilla.
Mix well with the beater and add a little powdered sugar to thicken. Put a tablespoonful on the flat side of the cookie and top with another cookie. Store in an airtight container in the refrigerator.
Quinn’s Easy Chocolate Cookies
- 1 box Duncan Hines devil’s food cake mix
- 1/2 cup canola oil
- 1 tsp. vanilla
- 2 eggs
- 1/2 cup sugar (more if needed)
In a large mixing bowl, mix together cake mix, oil, vanilla, and eggs with a wooden spoon until the mixture comes together to form a ball. Refrigerate for about 1 hour. Using a 1-inch scoop, shape into balls and roll in sugar. Place on two parchment-lined cookie sheets, about an inch apart. Place in a preheated 350 degree oven. Bake 10-12 minutes. Cool and store in an airtight container. (Cookie tins work best for storing cookies!)
Cream Cheese Butter Cookies
- 2-1/4 cups all purpose flour
- 2 tsp. baking powder
- 1 8 oz. package softened cream cheese
- 1 stick softened unsalted butter
- 1-1/2 cup granulated sugar
- 1 Tbsp. vanilla
- 1/2 tsp. salt
- 1 large egg and 1 egg yolk
- 1 cup confectioners sugar, sifted for rolling cookies in
- White or silver sprinkles for Christmas cookies
In a medium bowl, whisk together flour and baking powder. Set aside. Using an electric mixer—a stand mixer works great but a hand held mixer works just fine—beat cream cheese in a large mixing bowl till light and creamy. Mix in sugar, and add eggs, mixing well. Add vanilla and salt till light and fluffy. Scrape the sides down and mix well until light and creamy, about 2 minutes. On low speed, add flour and baking powder and mix until well incorporated. Dough will be very sticky. Sit in the refrigerator for about an hour. Preheat the oven to 325. Line two baking sheets with parchment paper. Place powdered sugar on a plate. Using a 1-inch scoop, drop dough onto powdered sugar and roll around until covered using the palm of your hands. Place on cookie sheets 2 inches apart and sprinkle with sprinkles for Christmas cookies. Bake in the preheated oven until they have puffed and cracked, about 14 minutes. Don’t let them brown around the edges—that means they cooked too long. Place the cookie sheet on a wire rack and let cool for about 10 minutes. Move cookies to the wire rack to cool completely. Sprinkle with a little more powdered sugar and store in an airtight container.