Every year, my family looks forward to homemade Christmas cookies! It’s a tradition that I bake our favorites, and then place them in tins for our close friends and family. My gang gets whatever is left or I’ll make one more batch. Another tradition is making our previous neighbor’s amazing rocky road fudge (family-secret recipe). I actually look forward to this tradition because of how excited and happy my family gets. These tasty and easy Christmas cookies are our favorites, nothing too tricky, and each so delicious. Here is our favorite tasty and easy Christmas cookie line-up:
- Frosted Sugar Cookie Cutouts
- Raspberry Linzer Cookies
- Peanut Butter Blossoms
- Molasses Cookies
Over the years, I’ve learned a few things about making our favorite tasty and easy Christmas cookies. When our cookie list is made in a certain order, it helps to streamline the processes and I get all the cookies baked in one day, and then I frost the sugar cookies the next day. I make our cookies in the order they’re listed above and just rinse my tools with hot water in between use. Once the sugar cutouts are done, they can dry out a bit before I frost them the next day. I also like saving stronger flavored cookies until the end just to make sure nothing accidentally sneaks into the sugar or Linzer cookie dough.
- Frosted Sugar Cookie Cutouts (Better Homes and Gardens New Cook Book, Year 2000, page 200)
- Royal Icing
- Raspberry Linzer Cookies (I used the recipe that came with the cookie cutter, but I’ve linked to the one I’m going to use next year which is close, but the cookies don’t look as puffy as mine did. And I forgot to dust mine with powdered sugar.)
- Peanut Butter Blossoms
- Molasses Cookies (My husband, Jeremy, handwrote this recipe many years ago and he can’t recall where he got it or if he combined two recipes.)
Molasses Cookie Recipe
- 3/4 cup unsalted butter
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
Cream these wet ingredients together.
In a separate bowl, gather the dry ingredients.
- 2 tsp baking soda
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp salt
- 2 cups flour
Wisk dry ingredients, and then add dry ingredients to the wet ingredients until mixed into a dough. If too sticky, chill dough in the fridge for one hour. After chilled, preheat oven to 375 degrees F. Roll dough into 1-inch balls, place balls on a cookie sheet two inches apart. Dip the flat bottom of a drinking glass into sugar and press down each dough ball until about 1/4 inch thick. Bake for 6-8 minutes. Makes about 4-5 dozen. Store in an airtight container or bag.
Tasty and Easy Christmas Cookies
I have made these types of cookies every year for many years now, but this year I decided to change up the peanut butter blossoms and make a shortbread cookie with the Hershey Kiss instead. Well, they didn’t turn out and it was a waste of time and ingredients, but now I know to just stick with the sure thing. Plus, Jeremy and Sawyer love the peanut butter blossoms so they were very happy about my failed attempt. However, as a kid I remember these store-bought cookies called Keebler Sweet Spots and my family loved them – there was no sharing and if you dropped one on the ground you probably ate it anyway. They were so good. I haven’t given up on the idea of a light and sweet shortbread cookie with a chocolate kiss in the middle, but I’ll save the experimentation for after Christmas.
Tasty and Easy Christmas Cookies – Tips:
Like I said before, there’s nothing fancy about our favorite tasty and easy Christmas cookies, but they really are great recipes that never fail. I like baking other types of cookies and treats year-round, but for Christmas, we look forward to our favorites. Here are a few tips for these cookies:
- Use long metal skewers to roll out a thin and even layer of sugar cookie and Linzer cookie dough.
- Allow sugar cutouts to sit out over night to dry out a little before adding moisture-trapping frosting which can soften the cookies.
- Use raspberry preserves for Linzer cookies because the flavor is stronger than strawberry and will pop in contrast with the sweet cookie.
- To get started with flattening the molasses cookie balls, press the glass bottom onto the dough in the bowl and then dip into sugar to guarantee the sugar sticks for the first one.
- Once the peanut butter blossoms come out of the oven, have the Hershey Kiss chocolates lined up and ready to be pressed into each hot cookie. The hot cookie will melt the chocolate and help it to stick. We unwrap kisses, and then put them in the freezer until it’s time.
- Cover the bowl of royal icing to prevent it from drying out.
- Pipe an outline of royal frosting first, let dry, and then fill in the center with more icing. If icing is too thin, slowly add more powdered sugar. If too thick, slowly add warm water by the tablespoon until it’s the right consistency.
- Line cookie tins with parchment paper.
- Print my free vintage gift tags to attach to your cookie tins.
Besides eating these tasty and easy Christmas cookies, I love sharing them with others. I wish I had more stamina to frost all the sugar cookies, but this year I pooped out. It wasn’t too much of a hardship because I love the flavor of these plain sugar cookies. If someone else could do all the baking then I could really enjoy frosting them, but until one of my daughters gets the baking itch, it’s just me. My girls did make the cookie deliveries this year and had so much fun sharing our sweet treats. Sometimes I will add in peanut butter balls and caramels, but I ran out of time. I hope you have time to enjoy some of your holiday traditions and time spent with family and friends. Merry Christmas and Happy Holidays to you and yours!