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holiday cookie recipes

Updated on January 14, 2016

Monster Cookies

3 eggs

1 1/4 cups packed light brown sugar

1 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 12-ounce jar creamy peanut butter

1 stick butter, softened

1/2 cup M&M's

1/2 cup chocolate chips

1/4 cup raisins, optional

2 teaspoons baking soda

4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or

nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt,

vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate

chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches

apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before

transferring to wire racks to cool. When cool, store in large resealable plastic


Almond Snowballs

3/4 cup sliced almonds

3/4 cup sugar

3/4 cup unsalted butter, sliced and softened (1 1/2 sticks)

1/2 teaspoon pure vanilla extract

1/8 teaspoon almond extract

1 2/3 cups all-purpose flour

1/2 teaspoon fine salt

1 cup confectioners' sugar

Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.

Oatmeal-Pecan Lace Cookies


1 1/4 cup rolled oats

1/2 cup dark brown sugar, packed

1 tsp baking powder

1/2 cup chopped pecans, finely chopped

1/8 tsp table salt

1/3 cup unsalted butter, melted

1 large egg(s), beaten

1/2 tsp vanilla extract


Preheat oven to 350ºF and cover 2 cookie sheets with parchment paper.

Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well incorporated.

Add butter, egg and vanilla to oat mixture; mix well.

Drop teaspoonfuls of batter onto prepared cookie sheets and flatten each out, leaving at least 2-inches between each cookie.

Bake cookies until edges turn golden, about 8 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes before removing to a cooling rack.

Chocolate Covered Peanut Butter Balls, our family always called these "reindeer balls", we dont use the graham cracker crumbs or butter, it all depends on your tastes.


1 1/2 cups Creamy peanut butter

1 cup Melted butter or margarine

3 1/2 cups Confectioners' sugar

1 1/3 cups Graham cracker crumbs

2 cups semi-sweet chocolate chips

2 tablespoons Crisco shortening


In a bowl mix the peanut butter with butter, confectioners sugar and graham crumbs until well combined.

Using hands shape into small balls (1" to 1-1/2").

Spear each ball with a toothpick. Place the balls in the fridge while making the chocolate.

In the microwave melt the chocolate with the shorting until smooth, removing once and stirring.

Dip the COLD balls into the chocolate mixture to coat.

Place on a baking sheet lined with parchment or waxed paper to set. Remove toothpicks and use to smooth chocolate over the small hole.

Gingerbread People

Prep Time: 20 min

Total Time: 1 hr 32 min

Makes: 20 servings, one cookie each

3/4 cup (1-1/2 sticks) butter, softened

3/4 cup firmly packed brown sugar

1 pkg. (4-serving size) JELL-O Butterscotch Flavor Instant Pudding & Pie Filling

1 egg

2 cups flour

1 tsp. baking soda

1 Tbsp. ground ginger

1-1/2 tsp. ground cinnamon

BEAT butter, sugar, dry pudding mix and egg in large bowl with electric mixer until well blended. Mix remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until firm.

PREHEAT oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place, 2 inches apart, on greased baking sheets.

BAKE 10 to 12 min. or until edges are lightly browned. Remove from baking sheets to wire racks; cool completely. Decorate as desired.

Chocolate Truffles

Prep Time: 30 min

Total Time: 3 hr 30 min

Makes: About 4 dozen truffles or 16 servings, 3 truffles each

6 Tbsp. butter or margarine

1/2 cup whipping cream

1/4 cup KARO® Light Corn Syrup

6 squares BAKER'S Semi-Sweet Baking Chocolate

2 squares BAKER'S Unsweetened Baking Chocolate

Suggested coatings: powdered sugar, finely chopped PLANTERS Walnuts, BAKER'S ANGEL FLAKE Coconut, unsweetened cocoa

PLACE butter, cream and corn syrup in medium saucepan. Bring to boil on medium heat. Remove from heat. Add semi-sweet and unsweetened chocolates; stir until completely melted. Pour into bowl; cover.

REFRIGERATE 3 hours or until firm.

SHAPE teaspoonfuls of the chocolate mixture into 1-inch balls; roll in the desired coatings until evenly coated. Store in tightly covered container in refrigerator.

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.

No cook peanut butter fudge

3/4 cup peanut butter

1/2 cup margarine

1/2 cup light karo syrup

1 tsp vanilla extract or maple syrup

3 1/2 cups powdered sugar

1/2 cup cocoa

1/2 cup chopped peanuts ( optional )

1. In a large bowl beat together first 6 ingredients. Knead mixture on a wooden cutting board until smooth. Work peanuts in. 2. pat candy into 8" square pan and chill. Cut and serve.

Butterscotch chocolate krisps- my hubby wont stay out of these..

1 package 6oz butterscotch chips

1 1/2 cups peanut butter

3 cups coco krispies

1. melt the chips and peanut butter in a large sauce pan over low heat stirring constantly till smooth. 2. remove from heat, add coco krispies and stir till nicely coated. 3. press firmly into a buttered 9x9 in. pan. chill to firm 4. take out of fridge and let sit for 10 min. then cut and serve.

Easy rocky road

1 block Ghirardelli candy making chocolate bar. ( in the baking isle )

2 big hershey bars with almonds

1 bag white mini marshmallows

Melt all the chocolate in a pot then remove from heat and stir in marshmallows. Put into buttered pan cool and cut and serve.

Peppermint bark

1 large package of white melting chocolate

2 large dark chocolate hershey bars

1-2 boxes candy cains

Butter a deep sided cookie pan well and set aside. In the microwave melt dark chocolate and then pour into the bottom of the pan. While it cools, place candy canes in a large zip-lock bag and smash into tiny pieces. Melt white chocolate and pour over hardened dark chocolate and immediately cover with peppermint pieces. Let cool completely in fridge then pop out and break into easy to eat pieces.

Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

Chocolate Covered Cherry Cookies


1 1/2 c. flour

1/2 c. cocoa

1/4 t. salt

1/4 t. baking powder

1/4 t. baking soda

1-10 oz. jar of cherries (about 48)

1/2 c. butter or margarine

1 c. sugar

1 egg

1 1/2 t. vanilla

6 oz. semi-sweet chocolate chips

1/2 c. sweetened, condensed milk


Combine flour, cocoa, salt, baking powder, and baking soda; set aside. Drain cherries, reserving juice; set aside. Beat butter on medium speed 30 seconds. Add sugar, beat until fluffy. Add egg and vanilla, beating well. Gradually add dry ingredients, beat until well combined. Shape into 1 inch balls. Place 2 inches apart on an un-greased cookie sheet. Press center in with thumb and place a cherry in the center. In a small saucepan combine chocolate chips and sweetened condensed milk. Stir over low heat until melted. Remove from heat and stir in 4 t. of cherry juice. Spoon 1 t. of frosting over each cherry. Spread to cover. Bake at 350° for 10 minutes, remove from pan and cool. Makes approximately 48 cookies.

Mouse cookies


candied cherrys ( with stems)

1 bag Hershey's kisses Almond slices

icing for eyes and nose

Sliced almonds

oil and aluminum foil

Cover cookie sheet with foil. Rinse and drain cherrys. Pat dry with paper towels. Check for pits and remove if found.

Unwrap 2 Hershey Kisses for every mouse you plan to make. Place 1/2 in bowl, and reserve the other 1/2. Microwave the kisses in the bowl for about 45 seconds. Check to see if melting. You will probably need to put it back in for another 45 seconds. Once chocolate is almost melted, add a little oil. Stir and microwave for about 15 seconds. The oil will help the chocolate from becoming sticky.

Holding the cherry by the stem, dip into chocolate, fully coating. This will become the body. Push a Hershey kiss from the reserve pile onto the front of the cherry to make the head. Place on cookie sheet. The melted chocolate should hold the kiss onto the body. Continue until all cherrys are coated and have heads.

Cut the sliced almonds in 1/2. Place 2 almond halves onto the mouse between the Hershey kiss and the cherry to make the ears. Make eyes and the nose with the icing. Place in fridge until chocolate hardens. Carefully removed from tin-foil and serve as you please.


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