Merry Christmas and happy holidays! One of the best things during this season of the year is the baking of family tradition cookies. With just a little flour, sugar, butter, vanilla, an egg, and some flavorings, voila, these delicious cookies are made.

Christmas cookie recipes

Merry Christmas and happy holidays! One of the best things during this season of the year is the baking of family tradition cookies. With just a little flour, sugar, butter, vanilla, an egg, and some flavorings, voila, these delicious cookies are made.

Here are a few cookie baking notes. If you refrigerate the cookie dough at least an hour or two before using, you will have a better flavored cookie. Thin cookies will bake more crisply than fatter ones. Using unbleached flour will give you cookies like your grandmother used to make. Use only real butter and the best ingredients your budget can afford. Christmas cookie time comes only once a year, so don’t skimp on what goes into them. Happy baking and may you find a cookie recipe below that you might consider adding to your recipes.



Oatmeal Cranberry White Chocolate Chunk Cookies

Makes 2 ½ dozen.

Submitted by Hope Cusick

2/3    cup butter, softened

2/3    cup brown sugar

2     large eggs

1 ½   cups old-fashioned oats

1 ½   cups unbleached all-purpose flour

1     teaspoon baking soda

Pinch of salt

1     6-ounce package dried cranberries

2/3    cup white chocolate chunks or chips

Preheat oven t o 375 degrees.

With an electric mixer, beat butter and sugar together in a bowl until light and fluffy. Add eggs, mixing well.

In another bowl combine oats, flour, baking soda, and salt. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks, mix well.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.


Cranberry and Pecan Delight Cookies

Makes 3 dozen.

Submitted by Hope Cusick

2     cups unbleached all-purpose flour

¾     cup granulated sugar

½     teaspoon salt

½     teaspoon baking soda

¼     cup olive oil

¼     cup butter, melted (1/2 stick)

½     cup fresh orange juice

1     large egg, room temperature

1     cup dried cranberries

½     cup chopped pecans

1 ½   teaspoons grated orange rind or zest

Heat oven to 375 degrees. Spray nonstick cooking spray on 3 -baking sheets.

In a bowl whisk together flour, sugar, salt, and baking soda, set aside.

In a large bowl, with an electric mixer, beat olive oil, butter, and orange juice on medium speed for 2-3 minutes. Beat in egg. At low speed beat in flour mixture, just until blended. Fold in cranberries, pecans, and orange rind. Beat for 1-minute.

Drop by heaping tablespoonfuls onto baking sheets, about 2-inches apart.

Bake cookies at 375 degrees for 8-10 minutes, until firm and golden around the edges. Transfer cookies to wire racks to cool completely.


Gluten – Free Oatmeal-Peanut Butter Chocolate Chip Cookies

Makes 2 Dozen. White chocolate chips may be substituted.

I like to make these a big cookie by using tablespoonfuls of dough or more.

Submitted by Hope Cusick

¼     cup butter, softened

½     cup creamy peanut butter

1     cup brown sugar, packed

1     large egg

1     large egg white

1     teaspoon vanilla extract

3     cups rolled oats

1     teaspoon baking soda

Pinch of salt

½     cup chocolate chips

¼     cup mini-chocolate pieces, like M & M’s

Preheat oven to 350 degrees.

In a bowl mix together ,with an electric mixer, peanut butter and butter. Add sugar, egg, egg white, and vanilla extract. Beat until smooth.

In another bowl mix together oats, baking soda, and salt. Add this to peanut butter mixture. Mix well, fold in chocolate chips and chocolate pieces, mix well.

Drop by spoonfuls of dough about 2 -inches apart on baking sheet. Bake for 15 to 17 minutes, until golden. Let cool a few minutes on baking sheet before removing to wire rack.


Almond-Oat Lace Cookies

Quickly cook on stove-top then spoon onto baking sheets to make delicate lacy crisps.

Submitted by Hope Cusick

½     cup whole natural almonds

2     tablespoons old-fashioned oats

6     tablespoons butter

6     tablespoons confectioners’ sugar

2     tablespoons light brown sugar

1 ½   teaspoons honey

1     tablespoon all-purpose flour

4     ounces bittersweet chocolate, melted

Preheat oven to 350 degrees. Line 2- baking sheets with parchment paper. Pulse almonds and oats in a blender or food processor until a coarse meal forms. Set aside.

In a medium saucepan melt butter over medium heat. Add both sugars and honey, whisk until blended and sugar dissolves, about 1-2 minutes. Remove from heat. Add nut mixture, flour, and salt, stir until well blended.

Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 ½ inches apart. Using your fingertips, pat cookies down to ¼ inch high rounds. Push in any jagged edges to form smooth circles. Bake, in a 350 degree oven, rotating baking sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, about 10-12 minutes. Slide cookies on parchment paper onto a wire rack and let cool.

Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until chocolate is set, about 2 hours. Store in airtight containers between sheets of parchment or waxed paper.


Flourless Peanut Butter-Chocolate Chip Cookies

Makes 2 dozen

Submitted by Hope Cusick

1     cup creamy peanut butter

¾     cup granulated sugar

1     large egg

½     teaspoon baking soda

Pinch of salt

1     cup semisweet chocolate morsels

Parchment paper

Preheat oven to 350 degrees.

In a bowl stir together peanut butter, sugar, egg, baking soda, and salt until well blended. Stir in chocolate morsels.

Drop dough by rounded tablespoonfuls onto parchment paper lined baking sheets 2 –inches apart.

Bake in a 350 degree oven for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack for 5 minutes. Transfer cookies to wire rack, and let cool for 15 minutes.

Helpful Hint:

When portioning dough, spray tablespoon with cooking spray for easy release onto baking sheets.



Makes 4 ½ dozen.

Submitted by Hope Cusick

1     cup butter

2     cups granulated sugar

2     large eggs

¼     cup milk

1     teaspoon vanilla extract

3 ¼   cups unbleached all-purpose flour

1     teaspoon baking powder

2     teaspoons ground cinnamon

3     tablespoons granulated sugar

1 ½   tablespoons ground cinnamon

Preheat oven to 375 degrees.  Beat butter at medium speed with an electric mixer until creamy. Gradually add 2 -cups sugar, beating well. Add eggs, milk, and vanilla, beating well.

In a bowl combine flour, baking powder, and 2- teaspoons cinnamon, gradually add to butter mixture, beating at low speed just until blended.

Combine 3- tablespoons sugar and 1 ½ tablespoons cinnamon in a small bowl. Roll dough into 1 ¼ - inch balls, and roll in sugar mixture. Place on ungreased baking sheets, and flatten slightly with a glass bottom lightly sugared.

Bake at 375 degrees for 11 to 13 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely about an hour.


Cherry Coconut Bars

Submitted by Doris Buscher, in her memory


1     cup all-purpose flour

½     cup butter

3     tablespoons confectioners’ sugar

Mix all ingredients together to form a dough. Spread in an 8-inch square pan which has been greased. Bake at 350 degrees for 25 minutes or less until lightly browned. Cool on wire rack and set aside.


2     large eggs, slightly beaten

¼     cup all-purpose flour

1     cup granulated sugar

½     teaspoon baking powder

¼     teaspoon salt

1     teaspoon vanilla

¾     cup chopped nuts

½     cup coconut

½     cup maraschino cherries, cut up

In a bowl stir together eggs and sugar. Mix in flour, baking powder, salt, and vanilla. Fold in chopped nuts, coconut, and maraschino cherries. Spread this mixture over baked crust. Bake in a 350 degree oven for 25-35 minutes until golden brown. If it browns too quickly, cover with aluminum foil.


Pecan White Chip Cookies

Submitted by Janet Niederberger

Makes 40 cookies

I used the same recipe with both white and chocolate chips:

2 ¼ (two and one fourth) plus 2 tablespoons flour

2     teaspoons baking soda

1     teaspoon salt

1     cup (two sticks) butter

1     cup (lightly packed) brown sugar

7     tablespoons granulated sugar

1     tablespoon vanilla extract

2     tablespoons light corn syrup

2     teaspoons water

2     large eggs

12    ounces (2 cups) white candy chips

1 ½ (one and one half) cups chopped pecans

1.   Preheat the oven to 400 degrees ( I prefer 350 degrees). Line several baking sheets with parchment or grease them lightly with vegetable oil.

2.   Sift the flour, baking soda, and salt together in a small bowl and set aside.

3.   Using an electric mixer at medium speed, cream the butter, both sugars, and vanilla together in a medium size bowl until light and fluffy, about 1 ½ (one and one half) to 2 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula. Then add the corn syrup and the water and mix for several seconds.

4.   Add the eggs and beat on medium speed until they’re blended, about 30 seconds. Scrape the bowl.

5.   Add the flour mixture and mix on low speed for 15 seconds. Scrape the bowl.

6.   Add the chips and nuts and blend until they’re mixed in, 5 to 8 seconds.

7.   Drop the dough by rounded tablespoonfuls 2 inches apart onto the baking sheets.

8.   Bake the cookies until the edges are dark golden and the centers are light and slightly puffed up, 11 to 12 minutes. Remove from the oven and allow them to cool on the sheets.


Mexican Wedding Cakes

Submitted by Janet Niederberger

Makes 54 cookies

2     cups flour

2     cups pecans, chopped fine

½ (one half)  cup powdered sugar

Pinch of salt

2     teaspoons vanilla

1     cup butter, softened and cut up

Additional powdered sugar, for finish

Preheat oven to 325 degrees. In a large bowl, combine flour, pecans, powdered sugar, and salt. Stir in vanilla. With pastry blender or two knives, cut in butter until mixture resembles fine crumbs. Gently knead dough until it begins to hold together. Roll dough into ¾ (three quarter) inch balls and place 1 ½ (one and one half) inches apart on ungreased cookie sheets. Bake 25 minutes or until lightly browned. Cool 5 minutes on wire rack, then roll in powdered sugar and cool completely. Roll in additional sugar before serving.


Almond Biscotti

Submitted by Ines Cuadrado

1     cup toasted whole almonds, take ¼ cup and grind or chop well

2     cups all-purpose flour

1     cup granulated sugar

1     teaspoon baking powder

¼     teaspoon salt

2     large eggs, slightly beaten

¼     cup butter, melted

1     teaspoon almond extract or anise oil or vanilla extract

In a bowl mix together toasted almonds, flour, granulated sugar, baking powder, and salt.

In a large bowl whisk together eggs, melted butter, and almond extract. Add flour mixture to this and mix well to combine. Mix and knead until soft and pliable. Roll into 3 or 4 logs. Bake for 25 to 30 minutes in a 325 degree oven. Cool for 10 minutes. Cut each log diagonally and bake each side for 5 minutes on each side.


Crème de Menthe Cookies

Submitted by Rosemary Petersen

1     cup vanilla wafers, crushed

1     cup confectioners’ sugar

¾     cup nuts, chopped

2     tablespoons white corn syrup

¼     cup crème de menthe

Confectioners’ sugar

In a bowl mix all ingredients together. Roll into 1-inch balls and roll in powdered sugar.


Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.