Cookie Baking Extravaganza

Last weekend, my good friend Alysha and I got together to bake CHRISTMAS COOKIES! It was quite an extravaganza, as we made five different types of cookies. Honestly, I’d never really ventured past sugar cookies (or pre-made chocolate chip cookie dough), and maybe some peanut butter cookies years ago. In any case, it was quite a whirlwind, some mix ups and mishaps, but overall a lot of fun! Also, she made her queso, bean, and meat dip which was, per usual, amazing (you can bug her to write a guest post for it, if you’d like!).


First, we made these Double Chocolate Peppermint Cookies by A Pumpkin and a Princess. These were so fun to make and they taste amazing! I’d advise, however, to NOT lick your finger if you get some extra peppermint extract on you – it packs quite a punch!


Then, we made these fantastic Cookie Butter Cookies by Averie Cooks. Seriously, where has cookie butter been all my life? I don’t think I’d even heard of it before, but apparently they sell it at Trader Joe’s. I’m pretty sure I’ll be making these cookies (or variations of it) for the rest of my life. Keep in mind that these need to chill in the fridge before baking, so be sure to plan accordingly!


You can’t have a baking session without sugar cookies, so we also made these sugar cookies by Mrs. January. Sugar cookies are simple and fun, and a great way to use all of the cute cookie cutters! We had angels, stars, Christmas trees, holly branches, and even a rocking horse! At first, it didn’t seem like the recipe made that much, but it made at least 3-4 batches.

These Melting Moments by Big Oven are my friend’s tradition, and as she says, they are not much without the frosting. She said that she made them too big by accident, but they still turned out great – and tasted delicious! They also need to chill in the fridge for a few hours before baking, so make sure you factor that in when you’re preparing these.

The last recipe in the extravaganza is Christmas Shortbread Cookies by The Sweet {Tooth} Life. To be honest, we had a bit of difficulty with these – they didn’t want to stay together, the dough was very crumbly, so we ended up slicing them instead. After baking, they stayed hot for a really long time – but they were still delicious and got gobbled up!

Double Chocolate Peppermint Cookies

-1cu unsalted butter, softened
-1.5cu sugar
-2 eggs
-1tsp vanilla extract
-1tsp peppermint extract
-2cu all purpose flour
-2/3cu cocoa powder
-3/4tsp baking soda
-1/4tsp salt
-1.5cu chocolate chunks (we used a mix of various chocolate chips)
-1/2cu candy cane pieces (we used a bag of crushed peppermint pieces)

-Preheat oven to 350.
-Beat butter, sugar, eggs, vanilla and peppermint until light and fluffy.
-In a large bowl, stir together the flour, cocoa powder, baking soda, and salt. Then slowly add the flour mixture to the butter mixture, until well combined. Then stir in the chocolate chunks.
-Use cookie scoop to drop cookies onto ungreased baking sheet, and press the candy cane pieces on top.
-Bake 8 to 10 minutes, then let cool slightly, then transfer to a wire rack.

Cookie Butter Cookies

-1 large egg
-1cu creamy cookie butter
-3/4cu light or dark brown sugar, packed
-3/4cu plus 2tbsp all-purpose flour (or up to 1 cup flour as necessary, see directions below)
-2tsp cornstarch
-1.5tsp cinnamon
-1tsp baking soda
-pinch salt, optional and to taste

-Cream together the egg, cookie butter, brown sugar, and vanilla extract on medium-high speed in a stand mixer fitted with the paddle attachment or electric hand mixer, until it is light and fluffy (the original recipe says 4-5mins, but we found it did NOT take this long, but we did it anyway, since the recipe stated not to skip this)
-Scrape down the sides of the bowl, and add 3/4 cup plus 2 tablespoons of flour, cornstarch, cinnamon, baking soda, salt, and then mix it on low, for about one minute (note: the dough should be soft and a little oily on the side, but should not be sticky or wet, and you can add up to 2 more tablespoons of flour if absolutely necessary).
-Using a cookie scoop, form heaping mounds onto a large plate, flatten them slightly, cover, and refrigerate for at least 3 hours, but up to 5 days (handy if you’d like to make ahead!)
-Preheat the oven to 350, line or spray a baking sheet, then transfer the dough from the plate to the cookie sheet, spacing a few inches apart.
-Bake for 8 minutes. Do not bake for more than 9 minutes total, and let cool.

The Best Sugar Cookies Ever

-2.5cu flour
-1tsp baking powder
-1/2tsp salt
-3/4cu unsalted butter, softened
-2 eggs
-1cup sugar
-1tsp vanilla

-Preheat oven to 400.
-Cream together the sugar and butter in a large bowl. Then add vanilla, eggs, baking powder, salt and flour; mix well.
-Roll out the dough on a floured surface until it is about 1/2 inch thick (I do mine a bit thinner, which personally, I like better), and cut out shapes with cookie cutters.
-Arrange the cookies, with some distance between them, on a greased cookie sheet.
-Bake 7-8 minutes. Let cool, then add all of the sprinkles or icing that you want (if you want to make homemade icing, please click on the original blog link for instructions!)

Melting Moments

For cookies-1cu butter, room temperature
-3/4cu cornstarch
-1/3cu powdered sugar
-1cu all purpose flour
For the icing
-1 3-oz package cream cheese, softened
-1cu powdered sugar
-1tsp vanilla extract
-red and/or green food coloring

-Beat the butter at low speed until creamy. Slowly add cornstarch and powdered sugar, then turn the speed to medium high and beat until fluffy. With a wooden spoon, stir in the flour. The dough should be quite soft.
-Cover and chill for 45 minutes to 1 hour. Or, prepare dough the day before, cover and refrigerate, remove from refrigerator 1 hour before shaping cookies.
-During this time, you can prepare the cream cheese icing (Blend cream cheese with powdered sugar until creamy and smooth. It may seem stiff, but will liquefy as you blend it. Then mix in vanilla and add a few drops of red or green food coloring. Mix well).
-Roll the dough into 24 1-inch balls. Place them just less than 2 inches apart on an ungreased cookie sheet. With your finger, press a slight indentation on the top of each cookie.
-Bake at 350 degrees for 10-12 minutes, until they feel firm but are not browned.
-Let them cool completely, then top each cookie with spoonful of icing.

Christmas Shortbread Cookies

-2.5cu flour
-1cu butter
-3/4cu sugar
-1/2tsp salt
-1tsp vanilla
-2tbsp red sugar sprinkles
-2tbsp green sugar sprinkles

-Preheat oven to 350, and then lightly grease a cookie sheet.
-Beat the butter and sugar until fluffy, stir in flour, salt and vanilla. Beat until combined, then add the sprinkles and stir.
-Roll dough out to 1/4-1/2 inch thickness and cut into uniform circles and place on cookie sheet (our dough was so crumbly that we just had to slice it into squares – which still worked out well!).
-Bake for 10-12 minutes, and let cool before serving.


One thought on “Cookie Baking Extravaganza

  1. Wow now you know how to do cookies! I hadn’t seen that sugar cookie recipe, I will have to give it a try! Sorry you had a little trouble with the shortbread cookies but I’m honored you tried them. I haven’t made them in a while, I’ll have to give them another go and see if I needed more butter. You can never have too much butter right? 😉 Merry Christmas!

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